id	sid	tid	token	lemma	pos
55555	1	1	THE	the	DT
55555	1	2	GOLDEN	GOLDEN	NNP
55555	1	3	RULE	RULE	NNP
55555	1	4	COOK	COOK	NNP
55555	1	5	BOOK	BOOK	NNP
55555	1	6	SIX	six	CD
55555	1	7	HUNDRED	hundred	CD
55555	1	8	RECIPES	recipe	NNS
55555	1	9	FOR	for	IN
55555	1	10	MEATLESS	MEATLESS	NNP
55555	1	11	DISHES	dishes	NN
55555	1	12	.	.	.
55555	2	1	ORIGINATED	ORIGINATED	NNP
55555	2	2	COLLECTED	collect	VBN
55555	2	3	AND	and	CC
55555	2	4	ARRANGED	arranged	NN
55555	2	5	BY	by	IN
55555	2	6	M.	M.	NNP
55555	2	7	R.	R.	NNP
55555	2	8	L.	L.	NNP
55555	2	9	SHARPE	SHARPE	NNP
55555	2	10	.	.	.
55555	3	1	NEW	new	JJ
55555	3	2	EDITION	edition	NN
55555	3	3	PUBLISHED	publish	VBN
55555	3	4	BY	by	IN
55555	3	5	LITTLE	LITTLE	NNP
55555	3	6	,	,	,
55555	3	7	BROWN	BROWN	NNP
55555	3	8	,	,	,
55555	3	9	AND	and	CC
55555	3	10	COMPANY	COMPANY	NNP
55555	3	11	,	,	,
55555	3	12	BOSTON	BOSTON	NNP
55555	3	13	,	,	,
55555	3	14	1912	1912	CD
55555	3	15	It	-PRON-	PRP
55555	3	16	was	be	VBD
55555	3	17	Margaret	Margaret	NNP
55555	3	18	More	More	NNP
55555	3	19	who	who	WP
55555	3	20	said	say	VBD
55555	3	21	,	,	,
55555	3	22	"	"	``
55555	3	23	The	the	DT
55555	3	24	world	world	NN
55555	3	25	needs	need	VBZ
55555	3	26	not	not	RB
55555	3	27	so	so	RB
55555	3	28	much	much	JJ
55555	3	29	to	to	TO
55555	3	30	be	be	VB
55555	3	31	taught	teach	VBN
55555	3	32	,	,	,
55555	3	33	as	as	IN
55555	3	34	reminded	remind	VBN
55555	3	35	.	.	.
55555	3	36	"	"	''
55555	4	1	May	May	MD
55555	4	2	this	this	DT
55555	4	3	book	book	NN
55555	4	4	remind	remind	VB
55555	4	5	many	many	JJ
55555	4	6	of	of	IN
55555	4	7	the	the	DT
55555	4	8	Love	Love	NNP
55555	4	9	they	-PRON-	PRP
55555	4	10	owe	owe	VBP
55555	4	11	to	to	IN
55555	4	12	every	every	DT
55555	4	13	living	living	NN
55555	4	14	creature	creature	NN
55555	4	15	.	.	.
55555	5	1	And	and	CC
55555	5	2	God	God	NNP
55555	5	3	said	say	VBD
55555	5	4	,	,	,
55555	5	5	Behold	Behold	NNP
55555	5	6	,	,	,
55555	5	7	I	-PRON-	PRP
55555	5	8	have	have	VBP
55555	5	9	given	give	VBN
55555	5	10	you	-PRON-	PRP
55555	5	11	every	every	DT
55555	5	12	herb	herb	NN
55555	5	13	bearing	bearing	NN
55555	5	14	seed	seed	NN
55555	5	15	,	,	,
55555	5	16	which	which	WDT
55555	5	17	is	be	VBZ
55555	5	18	upon	upon	IN
55555	5	19	the	the	DT
55555	5	20	face	face	NN
55555	5	21	of	of	IN
55555	5	22	all	all	PDT
55555	5	23	the	the	DT
55555	5	24	earth	earth	NN
55555	5	25	,	,	,
55555	5	26	and	and	CC
55555	5	27	every	every	DT
55555	5	28	tree	tree	NN
55555	5	29	,	,	,
55555	5	30	in	in	IN
55555	5	31	the	the	DT
55555	5	32	which	which	WDT
55555	5	33	is	be	VBZ
55555	5	34	the	the	DT
55555	5	35	fruit	fruit	NN
55555	5	36	of	of	IN
55555	5	37	a	a	DT
55555	5	38	tree	tree	NN
55555	5	39	yielding	yield	VBG
55555	5	40	seed	seed	NN
55555	5	41	;	;	:
55555	5	42	to	to	IN
55555	5	43	you	-PRON-	PRP
55555	5	44	it	-PRON-	PRP
55555	5	45	shall	shall	MD
55555	5	46	be	be	VB
55555	5	47	for	for	IN
55555	5	48	meat	meat	NN
55555	5	49	.	.	.
55555	6	1	And	and	CC
55555	6	2	to	to	IN
55555	6	3	every	every	DT
55555	6	4	beast	beast	NN
55555	6	5	of	of	IN
55555	6	6	the	the	DT
55555	6	7	earth	earth	NN
55555	6	8	,	,	,
55555	6	9	and	and	CC
55555	6	10	to	to	IN
55555	6	11	every	every	DT
55555	6	12	fowl	fowl	NN
55555	6	13	of	of	IN
55555	6	14	the	the	DT
55555	6	15	air	air	NN
55555	6	16	,	,	,
55555	6	17	and	and	CC
55555	6	18	to	to	IN
55555	6	19	every	every	DT
55555	6	20	thing	thing	NN
55555	6	21	that	that	WDT
55555	6	22	creepeth	creepeth	NN
55555	6	23	upon	upon	IN
55555	6	24	the	the	DT
55555	6	25	earth	earth	NN
55555	6	26	,	,	,
55555	6	27	wherein	wherein	WRB
55555	6	28	there	there	EX
55555	6	29	is	be	VBZ
55555	6	30	life	life	NN
55555	6	31	,	,	,
55555	6	32	I	-PRON-	PRP
55555	6	33	have	have	VBP
55555	6	34	given	give	VBN
55555	6	35	every	every	DT
55555	6	36	green	green	JJ
55555	6	37	herb	herb	NN
55555	6	38	for	for	IN
55555	6	39	meat	meat	NN
55555	6	40	;	;	:
55555	6	41	and	and	CC
55555	6	42	it	-PRON-	PRP
55555	6	43	was	be	VBD
55555	6	44	so	so	RB
55555	6	45	.	.	.
55555	7	1	Genesis	Genesis	NNP
55555	7	2	i.	i.	NNP
55555	8	1	29	29	CD
55555	8	2	,	,	,
55555	8	3	30	30	CD
55555	8	4	CONTENTS	content	NNS
55555	8	5	Page	page	NN
55555	8	6	INTRODUCTION	introduction	NN
55555	8	7	11	11	CD
55555	8	8	THE	the	DT
55555	8	9	KITCHEN	kitchen	NN
55555	8	10	29	29	CD
55555	8	11	THE	the	DT
55555	8	12	DINING	dining	NN
55555	8	13	ROOM	ROOM	VBZ
55555	8	14	35	35	CD
55555	8	15	SUGGESTIVE	suggestive	NN
55555	8	16	COMMENTS	comment	NNS
55555	8	17	39	39	CD
55555	8	18	SOUPS	soup	NNS
55555	8	19	45	45	CD
55555	8	20	VEGETABLES	vegetables	NN
55555	8	21	79	79	CD
55555	8	22	VEGETABLE	VEGETABLE	NNP
55555	8	23	COMBINATIONS	combination	VBZ
55555	8	24	167	167	CD
55555	8	25	NUT	NUT	NNP
55555	8	26	DISHES	dishes	NN
55555	8	27	177	177	CD
55555	8	28	RICE	RICE	NNP
55555	8	29	,	,	,
55555	8	30	MACARONI	MACARONI	NNP
55555	8	31	,	,	,
55555	8	32	ETC	ETC	NNP
55555	8	33	.	.	.
55555	9	1	185	185	CD
55555	9	2	CROQUETTES	croquette	NNS
55555	9	3	197	197	CD
55555	9	4	TIMBALES	timbales	NN
55555	9	5	AND	and	CC
55555	9	6	PATTIES	patty	NNS
55555	9	7	209	209	CD
55555	9	8	SAUCES	sauce	NNS
55555	9	9	217	217	CD
55555	9	10	EGGS	egg	NNS
55555	9	11	231	231	CD
55555	9	12	CHEESE	CHEESE	NNS
55555	9	13	249	249	CD
55555	9	14	SALADS	salad	NNS
55555	9	15	257	257	CD
55555	9	16	SAVOURIES	savourie	VBD
55555	9	17	273	273	CD
55555	9	18	SANDWICHES	sandwiches	NN
55555	9	19	281	281	CD
55555	9	20	PASTRY	PASTRY	NNS
55555	9	21	,	,	,
55555	9	22	PATTY	patty	NN
55555	9	23	CASES	case	NNS
55555	9	24	,	,	,
55555	9	25	ETC	etc	FW
55555	9	26	.	.	.
55555	10	1	287	287	CD
55555	10	2	A	a	DT
55555	10	3	FEW	FEW	NNP
55555	10	4	HOT	hot	NN
55555	10	5	BREADS	BREADS	NNP
55555	10	6	293	293	CD
55555	10	7	PLUM	plum	NN
55555	10	8	PUDDING	pudding	NN
55555	10	9	AND	and	CC
55555	10	10	MINCE	MINCE	NNP
55555	10	11	PIE	PIE	NNP
55555	10	12	299	299	CD
55555	10	13	MENUS	menus	CD
55555	10	14	303	303	CD
55555	10	15	INDEX	index	NN
55555	10	16	315	315	CD
55555	10	17	Let	let	VB
55555	10	18	none	none	NN
55555	10	19	falter	falter	VB
55555	10	20	who	who	WP
55555	10	21	thinks	think	VBZ
55555	10	22	he	-PRON-	PRP
55555	10	23	is	be	VBZ
55555	10	24	right	right	JJ
55555	10	25	.	.	.
55555	11	1	Abraham	Abraham	NNP
55555	11	2	Lincoln	Lincoln	NNP
55555	11	3	.	.	.
55555	12	1	INTRODUCTION	introduction	VB
55555	12	2	The	the	DT
55555	12	3	arranging	arranging	NN
55555	12	4	of	of	IN
55555	12	5	this	this	DT
55555	12	6	help	help	NN
55555	12	7	for	for	IN
55555	12	8	those	those	DT
55555	12	9	who	who	WP
55555	12	10	are	be	VBP
55555	12	11	seeking	seek	VBG
55555	12	12	to	to	TO
55555	12	13	obey	obey	VB
55555	12	14	the	the	DT
55555	12	15	call	call	NN
55555	12	16	to	to	IN
55555	12	17	a	a	DT
55555	12	18	higher	high	JJR
55555	12	19	humanitarianism	humanitarianism	NN
55555	12	20	,	,	,
55555	12	21	which	which	WDT
55555	12	22	is	be	VBZ
55555	12	23	put	put	VBN
55555	12	24	forth	forth	RP
55555	12	25	by	by	IN
55555	12	26	non	non	JJ
55555	12	27	-	-	JJ
55555	12	28	flesh	flesh	NN
55555	12	29	-	-	HYPH
55555	12	30	eating	eat	VBG
55555	12	31	men	man	NNS
55555	12	32	and	and	CC
55555	12	33	women	woman	NNS
55555	12	34	,	,	,
55555	12	35	has	have	VBZ
55555	12	36	been	be	VBN
55555	12	37	a	a	DT
55555	12	38	labour	labour	NN
55555	12	39	of	of	IN
55555	12	40	love	love	NN
55555	12	41	:	:	:
55555	12	42	the	the	DT
55555	12	43	labour	labour	NNP
55555	12	44	,	,	,
55555	12	45	the	the	DT
55555	12	46	result	result	NN
55555	12	47	of	of	IN
55555	12	48	an	an	DT
55555	12	49	earnest	earnest	JJ
55555	12	50	endeavour	endeavour	NN
55555	12	51	to	to	TO
55555	12	52	so	so	RB
55555	12	53	write	write	VB
55555	12	54	the	the	DT
55555	12	55	receipts	receipt	NNS
55555	12	56	that	that	IN
55555	12	57	"	"	``
55555	12	58	the	the	DT
55555	12	59	way	way	NN
55555	12	60	-	-	HYPH
55555	12	61	faring	fare	VBG
55555	12	62	woman	woman	NN
55555	12	63	may	may	MD
55555	12	64	not	not	RB
55555	12	65	err	err	VB
55555	12	66	therein	therein	RB
55555	12	67	,	,	,
55555	12	68	"	"	''
55555	12	69	the	the	DT
55555	12	70	love	love	NN
55555	12	71	,	,	,
55555	12	72	of	of	IN
55555	12	73	a	a	DT
55555	12	74	kind	kind	NN
55555	12	75	whose	whose	WP$
55555	12	76	integrity	integrity	NN
55555	12	77	may	may	MD
55555	12	78	not	not	RB
55555	12	79	be	be	VB
55555	12	80	questioned	question	VBN
55555	12	81	,	,	,
55555	12	82	since	since	IN
55555	12	83	it	-PRON-	PRP
55555	12	84	has	have	VBZ
55555	12	85	inspired	inspire	VBN
55555	12	86	to	to	IN
55555	12	87	the	the	DT
55555	12	88	never	never	RB
55555	12	89	easy	easy	JJ
55555	12	90	task	task	NN
55555	12	91	of	of	IN
55555	12	92	going	go	VBG
55555	12	93	against	against	IN
55555	12	94	the	the	DT
55555	12	95	stream	stream	NN
55555	12	96	of	of	IN
55555	12	97	habit	habit	NN
55555	12	98	and	and	CC
55555	12	99	custom	custom	NN
55555	12	100	,	,	,
55555	12	101	and	and	CC
55555	12	102	to	to	IN
55555	12	103	individual	individual	JJ
55555	12	104	effort	effort	NN
55555	12	105	in	in	IN
55555	12	106	behalf	behalf	NN
55555	12	107	of	of	IN
55555	12	108	the	the	DT
55555	12	109	myriads	myriad	NNS
55555	12	110	of	of	IN
55555	12	111	gentle	gentle	JJ
55555	12	112	and	and	CC
55555	12	113	amenable	amenable	JJ
55555	12	114	creatures	creature	NNS
55555	12	115	,	,	,
55555	12	116	which	which	WDT
55555	12	117	an	an	DT
55555	12	118	animality	animality	NN
55555	12	119	that	that	WDT
55555	12	120	defiles	defile	VBZ
55555	12	121	the	the	DT
55555	12	122	use	use	NN
55555	12	123	of	of	IN
55555	12	124	the	the	DT
55555	12	125	word	word	NN
55555	12	126	has	have	VBZ
55555	12	127	accustomed	accustom	VBN
55555	12	128	man	man	NN
55555	12	129	to	to	IN
55555	12	130	killing	kill	VBG
55555	12	131	and	and	CC
55555	12	132	eating	eat	VBG
55555	12	133	.	.	.
55555	13	1	The	the	DT
55555	13	2	name	name	NN
55555	13	3	Vegetarian	Vegetarian	NNP
55555	13	4	has	have	VBZ
55555	13	5	come	come	VBN
55555	13	6	to	to	TO
55555	13	7	mean	mean	VB
55555	13	8	one	one	CD
55555	13	9	who	who	WP
55555	13	10	abstains	abstain	VBZ
55555	13	11	from	from	IN
55555	13	12	animal	animal	NN
55555	13	13	flesh	flesh	NN
55555	13	14	as	as	IN
55555	13	15	food	food	NN
55555	13	16	;	;	:
55555	13	17	and	and	CC
55555	13	18	,	,	,
55555	13	19	as	as	IN
55555	13	20	some	some	DT
55555	13	21	designation	designation	NN
55555	13	22	is	be	VBZ
55555	13	23	necessary	necessary	JJ
55555	13	24	,	,	,
55555	13	25	it	-PRON-	PRP
55555	13	26	is	be	VBZ
55555	13	27	perhaps	perhaps	RB
55555	13	28	a	a	DT
55555	13	29	sufficiently	sufficiently	RB
55555	13	30	suitable	suitable	JJ
55555	13	31	one	one	CD
55555	13	32	.	.	.
55555	14	1	This	this	DT
55555	14	2	term	term	NN
55555	14	3	did	do	VBD
55555	14	4	not	not	RB
55555	14	5	,	,	,
55555	14	6	however	however	RB
55555	14	7	,	,	,
55555	14	8	originally	originally	RB
55555	14	9	classify	classify	VBP
55555	14	10	those	those	DT
55555	14	11	who	who	WP
55555	14	12	used	use	VBD
55555	14	13	a	a	DT
55555	14	14	bloodless	bloodless	NN
55555	14	15	diet	diet	NN
55555	14	16	,	,	,
55555	14	17	but	but	CC
55555	14	18	is	be	VBZ
55555	14	19	derived	derive	VBN
55555	14	20	from	from	IN
55555	14	21	the	the	DT
55555	14	22	Latin	Latin	NNP
55555	14	23	Homo	Homo	NNP
55555	14	24	Vegitus	Vegitus	NNP
55555	14	25	,	,	,
55555	14	26	which	which	WDT
55555	14	27	words	word	NNS
55555	14	28	described	describe	VBN
55555	14	29	to	to	IN
55555	14	30	the	the	DT
55555	14	31	Romans	Romans	NNPS
55555	14	32	a	a	DT
55555	14	33	strong	strong	JJ
55555	14	34	,	,	,
55555	14	35	vigorous	vigorous	JJ
55555	14	36	man	man	NN
55555	14	37	.	.	.
55555	15	1	The	the	DT
55555	15	2	definition	definition	NN
55555	15	3	of	of	IN
55555	15	4	the	the	DT
55555	15	5	word	word	NN
55555	15	6	Vegitus	vegitus	NN
55555	15	7	,	,	,
55555	15	8	as	as	IN
55555	15	9	given	give	VBN
55555	15	10	in	in	IN
55555	15	11	Thomas	Thomas	NNP
55555	15	12	Holyoke	Holyoke	NNP
55555	15	13	's	's	POS
55555	15	14	Latin	Latin	NNP
55555	15	15	Dictionary	Dictionary	NNP
55555	15	16	,	,	,
55555	15	17	is	be	VBZ
55555	15	18	"	"	``
55555	15	19	whole	whole	JJ
55555	15	20	,	,	,
55555	15	21	sound	sound	JJ
55555	15	22	,	,	,
55555	15	23	quick	quick	JJ
55555	15	24	,	,	,
55555	15	25	fresh	fresh	JJ
55555	15	26	,	,	,
55555	15	27	lively	lively	JJ
55555	15	28	,	,	,
55555	15	29	lusty	lusty	JJ
55555	15	30	,	,	,
55555	15	31	gallant	gallant	JJ
55555	15	32	,	,	,
55555	15	33	trim	trim	JJ
55555	15	34	,	,	,
55555	15	35	brave	brave	JJ
55555	15	36	,	,	,
55555	15	37	"	"	''
55555	15	38	and	and	CC
55555	15	39	of	of	IN
55555	15	40	Vegito	Vegito	NNP
55555	15	41	,	,	,
55555	15	42	"	"	''
55555	15	43	to	to	IN
55555	15	44	refresh	refresh	NNP
55555	15	45	,	,	,
55555	15	46	to	to	TO
55555	15	47	re	re	VB
55555	15	48	-	-	VB
55555	15	49	create	create	VB
55555	15	50	.	.	.
55555	15	51	"	"	''
55555	16	1	Professor	Professor	NNP
55555	16	2	Mayor	Mayor	NNP
55555	16	3	of	of	IN
55555	16	4	England	England	NNP
55555	16	5	adds	add	VBZ
55555	16	6	to	to	IN
55555	16	7	these	these	DT
55555	16	8	definitions	definition	NNS
55555	16	9	:	:	:
55555	16	10	"	"	``
55555	16	11	The	the	DT
55555	16	12	word	word	NN
55555	16	13	vegetarian	vegetarian	NN
55555	16	14	belongs	belong	VBZ
55555	16	15	to	to	IN
55555	16	16	an	an	DT
55555	16	17	illustrious	illustrious	JJ
55555	16	18	family	family	NN
55555	16	19	;	;	:
55555	16	20	vegetable	vegetable	NN
55555	16	21	,	,	,
55555	16	22	which	which	WDT
55555	16	23	has	have	VBZ
55555	16	24	been	be	VBN
55555	16	25	called	call	VBN
55555	16	26	its	-PRON-	PRP$
55555	16	27	mother	mother	NN
55555	16	28	,	,	,
55555	16	29	is	be	VBZ
55555	16	30	really	really	RB
55555	16	31	its	-PRON-	PRP$
55555	16	32	niece	niece	NN
55555	16	33	.	.	.
55555	16	34	"	"	''
55555	17	1	The	the	DT
55555	17	2	word	word	NN
55555	17	3	has	have	VBZ
55555	17	4	unfortunately	unfortunately	RB
55555	17	5	become	become	VBN
55555	17	6	intermingled	intermingle	VBN
55555	17	7	with	with	IN
55555	17	8	various	various	JJ
55555	17	9	dietetic	dietetic	JJ
55555	17	10	theories	theory	NNS
55555	17	11	,	,	,
55555	17	12	but	but	CC
55555	17	13	the	the	DT
55555	17	14	Vegetarian	Vegetarian	NNP
55555	17	15	who	who	WP
55555	17	16	is	be	VBZ
55555	17	17	one	one	CD
55555	17	18	because	because	IN
55555	17	19	his	-PRON-	PRP$
55555	17	20	conscience	conscience	NN
55555	17	21	for	for	IN
55555	17	22	one	one	CD
55555	17	23	reason	reason	NN
55555	17	24	or	or	CC
55555	17	25	another	another	DT
55555	17	26	condemns	condemn	VBZ
55555	17	27	the	the	DT
55555	17	28	eating	eating	NN
55555	17	29	of	of	IN
55555	17	30	flesh	flesh	NN
55555	17	31	,	,	,
55555	17	32	occupies	occupy	VBZ
55555	17	33	a	a	DT
55555	17	34	very	very	RB
55555	17	35	different	different	JJ
55555	17	36	place	place	NN
55555	17	37	in	in	IN
55555	17	38	the	the	DT
55555	17	39	world	world	NN
55555	17	40	of	of	IN
55555	17	41	ethics	ethic	NNS
55555	17	42	from	from	IN
55555	17	43	one	one	CD
55555	17	44	who	who	WP
55555	17	45	is	be	VBZ
55555	17	46	simply	simply	RB
55555	17	47	refraining	refrain	VBG
55555	17	48	from	from	IN
55555	17	49	meat	meat	NN
55555	17	50	eating	eat	VBG
55555	17	51	in	in	IN
55555	17	52	an	an	DT
55555	17	53	effort	effort	NN
55555	17	54	to	to	TO
55555	17	55	cure	cure	VB
55555	17	56	bodily	bodily	RB
55555	17	57	ills	ill	NNS
55555	17	58	.	.	.
55555	18	1	Indeed	indeed	RB
55555	18	2	,	,	,
55555	18	3	the	the	DT
55555	18	4	dyspeptic	dyspeptic	JJ
55555	18	5	frequenting	frequenting	NN
55555	18	6	the	the	DT
55555	18	7	usual	usual	JJ
55555	18	8	Vegetarian	vegetarian	JJ
55555	18	9	restaurant	restaurant	NN
55555	18	10	has	have	VBZ
55555	18	11	little	little	JJ
55555	18	12	opportunity	opportunity	NN
55555	18	13	to	to	TO
55555	18	14	know	know	VB
55555	18	15	much	much	JJ
55555	18	16	about	about	IN
55555	18	17	vegetables	vegetable	NNS
55555	18	18	as	as	IN
55555	18	19	food	food	NN
55555	18	20	,	,	,
55555	18	21	the	the	DT
55555	18	22	menu	menu	NN
55555	18	23	being	be	VBG
55555	18	24	,	,	,
55555	18	25	as	as	IN
55555	18	26	a	a	DT
55555	18	27	rule	rule	NN
55555	18	28	,	,	,
55555	18	29	so	so	RB
55555	18	30	crowded	crowd	VBD
55555	18	31	with	with	IN
55555	18	32	various	various	JJ
55555	18	33	mixtures	mixture	NNS
55555	18	34	which	which	WDT
55555	18	35	are	be	VBP
55555	18	36	supposedly	supposedly	RB
55555	18	37	"	"	``
55555	18	38	meat	meat	NN
55555	18	39	substitutes	substitute	NNS
55555	18	40	"	"	''
55555	18	41	that	that	WDT
55555	18	42	vegetables	vegetable	VBZ
55555	18	43	pure	pure	JJ
55555	18	44	and	and	CC
55555	18	45	simple	simple	JJ
55555	18	46	find	find	VB
55555	18	47	small	small	JJ
55555	18	48	place	place	NN
55555	18	49	.	.	.
55555	19	1	This	this	DT
55555	19	2	book	book	NN
55555	19	3	contains	contain	VBZ
55555	19	4	no	no	DT
55555	19	5	meat	meat	NN
55555	19	6	substitutes	substitute	NNS
55555	19	7	,	,	,
55555	19	8	as	as	IN
55555	19	9	such	such	JJ
55555	19	10	,	,	,
55555	19	11	but	but	CC
55555	19	12	receipts	receipt	NNS
55555	19	13	for	for	IN
55555	19	14	the	the	DT
55555	19	15	palatable	palatable	JJ
55555	19	16	preparation	preparation	NN
55555	19	17	of	of	IN
55555	19	18	what	what	WP
55555	19	19	is	be	VBZ
55555	19	20	called	call	VBN
55555	19	21	by	by	IN
55555	19	22	many	many	JJ
55555	19	23	"	"	``
55555	19	24	live	live	JJ
55555	19	25	foods,"--that	foods,"--that	RB
55555	19	26	is	be	VBZ
55555	19	27	,	,	,
55555	19	28	food	food	NN
55555	19	29	which	which	WDT
55555	19	30	has	have	VBZ
55555	19	31	no	no	DT
55555	19	32	blood	blood	NN
55555	19	33	to	to	TO
55555	19	34	shed	shed	VB
55555	19	35	and	and	CC
55555	19	36	does	do	VBZ
55555	19	37	not	not	RB
55555	19	38	,	,	,
55555	19	39	therefore	therefore	RB
55555	19	40	,	,	,
55555	19	41	become	become	VBN
55555	19	42	dead	dead	JJ
55555	19	43	before	before	IN
55555	19	44	it	-PRON-	PRP
55555	19	45	can	can	MD
55555	19	46	be	be	VB
55555	19	47	eaten	eat	VBN
55555	19	48	.	.	.
55555	20	1	There	there	EX
55555	20	2	will	will	MD
55555	20	3	also	also	RB
55555	20	4	be	be	VB
55555	20	5	found	find	VBN
55555	20	6	lacking	lack	VBG
55555	20	7	from	from	IN
55555	20	8	the	the	DT
55555	20	9	index	index	NN
55555	20	10	such	such	JJ
55555	20	11	dishes	dish	NNS
55555	20	12	as	as	IN
55555	20	13	"	"	``
55555	20	14	Vegetarian	Vegetarian	NNP
55555	20	15	Hamburg	Hamburg	NNP
55555	20	16	Steak	Steak	NNP
55555	20	17	,	,	,
55555	20	18	"	"	''
55555	20	19	"	"	``
55555	20	20	Pigeon	Pigeon	NNP
55555	20	21	Pie	Pie	NNP
55555	20	22	,	,	,
55555	20	23	Vegetarian	vegetarian	JJ
55555	20	24	style	style	NN
55555	20	25	,	,	,
55555	20	26	"	"	''
55555	20	27	etc	etc	FW
55555	20	28	.	.	.
55555	20	29	,	,	,
55555	20	30	which	which	WDT
55555	20	31	should	should	MD
55555	20	32	repel	repel	VB
55555	20	33	rather	rather	RB
55555	20	34	than	than	IN
55555	20	35	attract	attract	VB
55555	20	36	,	,	,
55555	20	37	by	by	IN
55555	20	38	bringing	bring	VBG
55555	20	39	to	to	IN
55555	20	40	mind	mind	VB
55555	20	41	what	what	WP
55555	20	42	Bernard	Bernard	NNP
55555	20	43	Shaw	Shaw	NNP
55555	20	44	has	have	VBZ
55555	20	45	graphically	graphically	RB
55555	20	46	spoken	speak	VBN
55555	20	47	of	of	IN
55555	20	48	as	as	IN
55555	20	49	"	"	``
55555	20	50	scorched	scorched	JJ
55555	20	51	carcasses	carcass	NNS
55555	20	52	.	.	.
55555	20	53	"	"	''
55555	21	1	It	-PRON-	PRP
55555	21	2	has	have	VBZ
55555	21	3	been	be	VBN
55555	21	4	proven	prove	VBN
55555	21	5	by	by	IN
55555	21	6	myself	-PRON-	PRP
55555	21	7	and	and	CC
55555	21	8	my	-PRON-	PRP$
55555	21	9	household	household	NN
55555	21	10	that	that	DT
55555	21	11	flesh	flesh	NN
55555	21	12	eating	eating	NN
55555	21	13	may	may	MD
55555	21	14	be	be	VB
55555	21	15	safely	safely	RB
55555	21	16	stopped	stop	VBN
55555	21	17	in	in	IN
55555	21	18	one	one	CD
55555	21	19	day	day	NN
55555	21	20	with	with	IN
55555	21	21	no	no	DT
55555	21	22	injury	injury	NN
55555	21	23	to	to	TO
55555	21	24	health	health	NN
55555	21	25	or	or	CC
55555	21	26	strength	strength	NN
55555	21	27	,	,	,
55555	21	28	and	and	CC
55555	21	29	that	that	IN
55555	21	30	a	a	DT
55555	21	31	table	table	NN
55555	21	32	supplied	supply	VBN
55555	21	33	from	from	IN
55555	21	34	the	the	DT
55555	21	35	receipts	receipt	NNS
55555	21	36	in	in	IN
55555	21	37	this	this	DT
55555	21	38	book	book	NN
55555	21	39	can	can	MD
55555	21	40	make	make	VB
55555	21	41	those	those	DT
55555	21	42	whom	whom	WP
55555	21	43	it	-PRON-	PRP
55555	21	44	furnishes	furnish	VBZ
55555	21	45	with	with	IN
55555	21	46	food	food	NN
55555	21	47	well	well	RB
55555	21	48	and	and	CC
55555	21	49	strong	strong	JJ
55555	21	50	as	as	RB
55555	21	51	far	far	RB
55555	21	52	as	as	IN
55555	21	53	food	food	NN
55555	21	54	can	can	MD
55555	21	55	make	make	VB
55555	21	56	them	-PRON-	PRP
55555	21	57	so	so	RB
55555	21	58	.	.	.
55555	22	1	There	there	EX
55555	22	2	are	be	VBP
55555	22	3	many	many	JJ
55555	22	4	reasons	reason	NNS
55555	22	5	why	why	WRB
55555	22	6	thoughtful	thoughtful	JJ
55555	22	7	,	,	,
55555	22	8	cleanly	cleanly	JJ
55555	22	9	,	,	,
55555	22	10	humane	humane	JJ
55555	22	11	people	people	NNS
55555	22	12	should	should	MD
55555	22	13	not	not	RB
55555	22	14	feed	feed	VB
55555	22	15	upon	upon	IN
55555	22	16	animals	animal	NNS
55555	22	17	,	,	,
55555	22	18	but	but	CC
55555	22	19	there	there	EX
55555	22	20	is	be	VBZ
55555	22	21	a	a	DT
55555	22	22	surprising	surprising	JJ
55555	22	23	deafness	deafness	NN
55555	22	24	to	to	IN
55555	22	25	this	this	DT
55555	22	26	fact	fact	NN
55555	22	27	shown	show	VBN
55555	22	28	by	by	IN
55555	22	29	the	the	DT
55555	22	30	majority	majority	NN
55555	22	31	of	of	IN
55555	22	32	those	those	DT
55555	22	33	active	active	JJ
55555	22	34	in	in	IN
55555	22	35	humane	humane	JJ
55555	22	36	charities	charity	NNS
55555	22	37	.	.	.
55555	23	1	One	one	CD
55555	23	2	marvels	marvel	NNS
55555	23	3	to	to	TO
55555	23	4	see	see	VB
55555	23	5	hundreds	hundred	NNS
55555	23	6	of	of	IN
55555	23	7	consecrated	consecrate	VBN
55555	23	8	workers	worker	NNS
55555	23	9	in	in	IN
55555	23	10	session	session	NN
55555	23	11	,	,	,
55555	23	12	putting	put	VBG
55555	23	13	forth	forth	RP
55555	23	14	every	every	DT
55555	23	15	effort	effort	NN
55555	23	16	for	for	IN
55555	23	17	the	the	DT
55555	23	18	enacting	enacting	NN
55555	23	19	of	of	IN
55555	23	20	laws	law	NNS
55555	23	21	for	for	IN
55555	23	22	the	the	DT
55555	23	23	amelioration	amelioration	NN
55555	23	24	of	of	IN
55555	23	25	the	the	DT
55555	23	26	sufferings	suffering	NNS
55555	23	27	of	of	IN
55555	23	28	cattle	cattle	NNS
55555	23	29	travelling	travel	VBG
55555	23	30	to	to	IN
55555	23	31	slaughter	slaughter	VB
55555	23	32	by	by	IN
55555	23	33	car	car	NN
55555	23	34	and	and	CC
55555	23	35	ship	ship	NN
55555	23	36	,	,	,
55555	23	37	who	who	WP
55555	23	38	are	be	VBP
55555	23	39	still	still	RB
55555	23	40	content	content	JJ
55555	23	41	to	to	TO
55555	23	42	patronise	patronise	VB
55555	23	43	the	the	DT
55555	23	44	butcher	butcher	NN
55555	23	45	shop	shop	NN
55555	23	46	to	to	TO
55555	23	47	buy	buy	VB
55555	23	48	food	food	NN
55555	23	49	supplied	supply	VBN
55555	23	50	by	by	IN
55555	23	51	the	the	DT
55555	23	52	dead	dead	JJ
55555	23	53	bodies	body	NNS
55555	23	54	of	of	IN
55555	23	55	these	these	DT
55555	23	56	tortured	torture	VBN
55555	23	57	victims	victim	NNS
55555	23	58	of	of	IN
55555	23	59	a	a	DT
55555	23	60	false	false	JJ
55555	23	61	appetite	appetite	NN
55555	23	62	.	.	.
55555	24	1	Mere	mere	JJ
55555	24	2	thoughtlessness	thoughtlessness	NN
55555	24	3	can	can	MD
55555	24	4	make	make	VB
55555	24	5	the	the	DT
55555	24	6	kindest	kindest	NNP
55555	24	7	act	act	NN
55555	24	8	cruelly	cruelly	RB
55555	24	9	inconsistent	inconsistent	JJ
55555	24	10	,	,	,
55555	24	11	for	for	IN
55555	24	12	I	-PRON-	PRP
55555	24	13	once	once	RB
55555	24	14	saw	see	VBD
55555	24	15	a	a	DT
55555	24	16	woman	woman	NN
55555	24	17	presiding	preside	VBG
55555	24	18	at	at	IN
55555	24	19	a	a	DT
55555	24	20	meeting	meeting	NN
55555	24	21	held	hold	VBN
55555	24	22	to	to	TO
55555	24	23	discountenance	discountenance	VB
55555	24	24	the	the	DT
55555	24	25	wearing	wearing	NN
55555	24	26	of	of	IN
55555	24	27	aigrettes	aigrette	NNS
55555	24	28	with	with	IN
55555	24	29	a	a	DT
55555	24	30	sheaf	sheaf	NN
55555	24	31	of	of	IN
55555	24	32	them	-PRON-	PRP
55555	24	33	decorating	decorate	VBG
55555	24	34	her	-PRON-	PRP$
55555	24	35	bonnet	bonnet	NN
55555	24	36	.	.	.
55555	25	1	This	this	DT
55555	25	2	looks	look	VBZ
55555	25	3	much	much	RB
55555	25	4	like	like	IN
55555	25	5	receiving	receive	VBG
55555	25	6	stolen	steal	VBN
55555	25	7	goods	good	NNS
55555	25	8	while	while	IN
55555	25	9	denouncing	denounce	VBG
55555	25	10	theft	theft	NN
55555	25	11	.	.	.
55555	26	1	It	-PRON-	PRP
55555	26	2	is	be	VBZ
55555	26	3	well	well	JJ
55555	26	4	to	to	TO
55555	26	5	write	write	VB
55555	26	6	,	,	,
55555	26	7	and	and	CC
55555	26	8	legislate	legislate	VB
55555	26	9	,	,	,
55555	26	10	and	and	CC
55555	26	11	pray	pray	VB
55555	26	12	for	for	IN
55555	26	13	better	well	JJR
55555	26	14	and	and	CC
55555	26	15	kinder	kind	JJR
55555	26	16	treatment	treatment	NN
55555	26	17	of	of	IN
55555	26	18	these	these	DT
55555	26	19	frightened	frightened	JJ
55555	26	20	,	,	,
55555	26	21	thirst	thirst	NN
55555	26	22	-	-	HYPH
55555	26	23	maddened	madden	VBN
55555	26	24	,	,	,
55555	26	25	tortured	torture	VBN
55555	26	26	creatures	creature	NNS
55555	26	27	on	on	IN
55555	26	28	their	-PRON-	PRP$
55555	26	29	journey	journey	NN
55555	26	30	to	to	IN
55555	26	31	our	-PRON-	PRP$
55555	26	32	tables	table	NNS
55555	26	33	,	,	,
55555	26	34	but	but	CC
55555	26	35	the	the	DT
55555	26	36	surest	sure	JJS
55555	26	37	,	,	,
55555	26	38	quickest	quick	JJS
55555	26	39	way	way	NN
55555	26	40	to	to	TO
55555	26	41	help	help	VB
55555	26	42	(	(	-LRB-
55555	26	43	and	and	CC
55555	26	44	this	this	DT
55555	26	45	can	can	MD
55555	26	46	be	be	VB
55555	26	47	done	do	VBN
55555	26	48	even	even	RB
55555	26	49	while	while	IN
55555	26	50	continuing	continue	VBG
55555	26	51	to	to	TO
55555	26	52	work	work	VB
55555	26	53	for	for	IN
55555	26	54	the	the	DT
55555	26	55	alleviation	alleviation	NN
55555	26	56	of	of	IN
55555	26	57	their	-PRON-	PRP$
55555	26	58	sufferings	suffering	NNS
55555	26	59	)	)	-RRB-
55555	26	60	is	be	VBZ
55555	26	61	to	to	TO
55555	26	62	stop	stop	VB
55555	26	63	feeding	feed	VBG
55555	26	64	upon	upon	IN
55555	26	65	them	-PRON-	PRP
55555	26	66	.	.	.
55555	27	1	In	in	IN
55555	27	2	a	a	DT
55555	27	3	recent	recent	JJ
55555	27	4	issue	issue	NN
55555	27	5	of	of	IN
55555	27	6	a	a	DT
55555	27	7	paper	paper	NN
55555	27	8	devoted	devote	VBN
55555	27	9	to	to	IN
55555	27	10	humane	humane	JJ
55555	27	11	matters	matter	NNS
55555	27	12	there	there	EX
55555	27	13	is	be	VBZ
55555	27	14	an	an	DT
55555	27	15	indignant	indignant	JJ
55555	27	16	protest	protest	NN
55555	27	17	against	against	IN
55555	27	18	the	the	DT
55555	27	19	sufferings	suffering	NNS
55555	27	20	endured	endure	VBN
55555	27	21	by	by	IN
55555	27	22	crated	crated	JJ
55555	27	23	chickens	chicken	NNS
55555	27	24	in	in	IN
55555	27	25	a	a	DT
55555	27	26	certain	certain	JJ
55555	27	27	market	market	NN
55555	27	28	,	,	,
55555	27	29	and	and	CC
55555	27	30	another	another	DT
55555	27	31	article	article	NN
55555	27	32	deplores	deplore	VBZ
55555	27	33	the	the	DT
55555	27	34	cruelty	cruelty	NN
55555	27	35	shown	show	VBN
55555	27	36	to	to	IN
55555	27	37	turtles	turtle	NNS
55555	27	38	in	in	IN
55555	27	39	the	the	DT
55555	27	40	same	same	JJ
55555	27	41	place	place	NN
55555	27	42	,	,	,
55555	27	43	but	but	CC
55555	27	44	when	when	WRB
55555	27	45	we	-PRON-	PRP
55555	27	46	know	know	VBP
55555	27	47	the	the	DT
55555	27	48	writers	writer	NNS
55555	27	49	of	of	IN
55555	27	50	these	these	DT
55555	27	51	protests	protest	NNS
55555	27	52	to	to	TO
55555	27	53	be	be	VB
55555	27	54	still	still	RB
55555	27	55	willing	willing	JJ
55555	27	56	to	to	TO
55555	27	57	use	use	VB
55555	27	58	these	these	DT
55555	27	59	creatures	creature	NNS
55555	27	60	on	on	IN
55555	27	61	their	-PRON-	PRP$
55555	27	62	tables	table	NNS
55555	27	63	,	,	,
55555	27	64	it	-PRON-	PRP
55555	27	65	is	be	VBZ
55555	27	66	not	not	RB
55555	27	67	always	always	RB
55555	27	68	easy	easy	JJ
55555	27	69	to	to	TO
55555	27	70	fully	fully	RB
55555	27	71	credit	credit	VB
55555	27	72	their	-PRON-	PRP$
55555	27	73	tender	tender	JJ
55555	27	74	-	-	HYPH
55555	27	75	heartedness	heartedness	NN
55555	27	76	.	.	.
55555	28	1	In	in	IN
55555	28	2	another	another	DT
55555	28	3	such	such	JJ
55555	28	4	paper	paper	NN
55555	28	5	there	there	RB
55555	28	6	appear	appear	VBP
55555	28	7	from	from	IN
55555	28	8	year	year	NN
55555	28	9	to	to	IN
55555	28	10	year	year	NN
55555	28	11	sentimental	sentimental	JJ
55555	28	12	pictures	picture	NNS
55555	28	13	and	and	CC
55555	28	14	poems	poem	NNS
55555	28	15	extolling	extoll	VBG
55555	28	16	the	the	DT
55555	28	17	kindliness	kindliness	NN
55555	28	18	and	and	CC
55555	28	19	virtues	virtue	NNS
55555	28	20	of	of	IN
55555	28	21	"	"	``
55555	28	22	the	the	DT
55555	28	23	cattle	cattle	NNS
55555	28	24	upon	upon	IN
55555	28	25	a	a	DT
55555	28	26	thousand	thousand	CD
55555	28	27	hills	hill	NNS
55555	28	28	,	,	,
55555	28	29	"	"	``
55555	28	30	while	while	IN
55555	28	31	those	those	DT
55555	28	32	same	same	JJ
55555	28	33	pages	page	NNS
55555	28	34	print	print	VBP
55555	28	35	instructions	instruction	NNS
55555	28	36	on	on	IN
55555	28	37	the	the	DT
55555	28	38	most	most	RBS
55555	28	39	humane	humane	JJ
55555	28	40	way	way	NN
55555	28	41	of	of	IN
55555	28	42	slaying	slay	VBG
55555	28	43	them	-PRON-	PRP
55555	28	44	,	,	,
55555	28	45	giving	give	VBG
55555	28	46	as	as	IN
55555	28	47	a	a	DT
55555	28	48	reason	reason	NN
55555	28	49	for	for	IN
55555	28	50	the	the	DT
55555	28	51	sudden	sudden	JJ
55555	28	52	and	and	CC
55555	28	53	painless	painless	JJ
55555	28	54	death	death	NN
55555	28	55	described	describe	VBD
55555	28	56	that	that	IN
55555	28	57	suffering	suffer	VBG
55555	28	58	"	"	``
55555	28	59	poisons	poison	NNS
55555	28	60	the	the	DT
55555	28	61	meat	meat	NN
55555	28	62	.	.	.
55555	28	63	"	"	''
55555	29	1	The	the	DT
55555	29	2	favourite	favourite	JJ
55555	29	3	phrase	phrase	NN
55555	29	4	,	,	,
55555	29	5	"	"	``
55555	29	6	our	-PRON-	PRP$
55555	29	7	four	four	CD
55555	29	8	-	-	HYPH
55555	29	9	footed	foot	VBN
55555	29	10	friends	friend	NNS
55555	29	11	,	,	,
55555	29	12	"	"	``
55555	29	13	seems	seem	VBZ
55555	29	14	rather	rather	RB
55555	29	15	an	an	DT
55555	29	16	anachronism	anachronism	NN
55555	29	17	in	in	IN
55555	29	18	the	the	DT
55555	29	19	face	face	NN
55555	29	20	of	of	IN
55555	29	21	our	-PRON-	PRP$
55555	29	22	acknowledged	acknowledge	VBN
55555	29	23	relations	relation	NNS
55555	29	24	to	to	IN
55555	29	25	them	-PRON-	PRP
55555	29	26	as	as	IN
55555	29	27	eater	eater	NN
55555	29	28	and	and	CC
55555	29	29	eaten	eat	VBN
55555	29	30	,	,	,
55555	29	31	for	for	IN
55555	29	32	the	the	DT
55555	29	33	phrase	phrase	NN
55555	29	34	indicates	indicate	VBZ
55555	29	35	a	a	DT
55555	29	36	mutual	mutual	JJ
55555	29	37	pact	pact	NN
55555	29	38	of	of	IN
55555	29	39	friendship	friendship	NN
55555	29	40	,	,	,
55555	29	41	which	which	WDT
55555	29	42	,	,	,
55555	29	43	however	however	RB
55555	29	44	well	well	RB
55555	29	45	sustained	sustained	JJ
55555	29	46	by	by	IN
55555	29	47	them	-PRON-	PRP
55555	29	48	,	,	,
55555	29	49	is	be	VBZ
55555	29	50	dishonoured	dishonour	VBN
55555	29	51	by	by	IN
55555	29	52	man	man	NN
55555	29	53	;	;	:
55555	29	54	for	for	IN
55555	29	55	even	even	RB
55555	29	56	cannibals	cannibal	NNS
55555	29	57	,	,	,
55555	29	58	we	-PRON-	PRP
55555	29	59	are	be	VBP
55555	29	60	told	tell	VBN
55555	29	61	,	,	,
55555	29	62	sink	sink	VB
55555	29	63	no	no	RB
55555	29	64	lower	low	JJR
55555	29	65	than	than	IN
55555	29	66	to	to	TO
55555	29	67	eat	eat	VB
55555	29	68	their	-PRON-	PRP$
55555	29	69	foes	foe	NNS
55555	29	70	.	.	.
55555	30	1	The	the	DT
55555	30	2	demand	demand	NN
55555	30	3	for	for	IN
55555	30	4	butcher	butcher	NN
55555	30	5	's	's	POS
55555	30	6	meat	meat	NN
55555	30	7	may	may	MD
55555	30	8	not	not	RB
55555	30	9	seem	seem	VB
55555	30	10	materially	materially	RB
55555	30	11	lessened	lessen	VBN
55555	30	12	because	because	IN
55555	30	13	I	-PRON-	PRP
55555	30	14	do	do	VBP
55555	30	15	not	not	RB
55555	30	16	eat	eat	VB
55555	30	17	it	-PRON-	PRP
55555	30	18	,	,	,
55555	30	19	but	but	CC
55555	30	20	it	-PRON-	PRP
55555	30	21	is	be	VBZ
55555	30	22	lessened	lessen	VBN
55555	30	23	notwithstanding	notwithstanding	IN
55555	30	24	,	,	,
55555	30	25	and	and	CC
55555	30	26	I	-PRON-	PRP
55555	30	27	rejoice	rejoice	VBP
55555	30	28	to	to	TO
55555	30	29	know	know	VB
55555	30	30	that	that	IN
55555	30	31	in	in	IN
55555	30	32	the	the	DT
55555	30	33	past	past	JJ
55555	30	34	seven	seven	CD
55555	30	35	years	year	NNS
55555	30	36	my	-PRON-	PRP$
55555	30	37	abstinence	abstinence	NN
55555	30	38	from	from	IN
55555	30	39	flesh	flesh	NN
55555	30	40	must	must	MD
55555	30	41	have	have	VB
55555	30	42	resulted	result	VBN
55555	30	43	in	in	IN
55555	30	44	a	a	DT
55555	30	45	little	little	JJ
55555	30	46	less	less	JJR
55555	30	47	slaughter	slaughter	NN
55555	30	48	,	,	,
55555	30	49	and	and	CC
55555	30	50	I	-PRON-	PRP
55555	30	51	am	be	VBP
55555	30	52	glad	glad	JJ
55555	30	53	to	to	TO
55555	30	54	have	have	VB
55555	30	55	reduced	reduce	VBN
55555	30	56	by	by	IN
55555	30	57	even	even	RB
55555	30	58	one	one	CD
55555	30	59	drop	drop	VB
55555	30	60	the	the	DT
55555	30	61	depth	depth	NN
55555	30	62	of	of	IN
55555	30	63	that	that	DT
55555	30	64	ocean	ocean	NN
55555	30	65	of	of	IN
55555	30	66	blood	blood	NN
55555	30	67	.	.	.
55555	31	1	I	-PRON-	PRP
55555	31	2	have	have	VBP
55555	31	3	heard	hear	VBN
55555	31	4	the	the	DT
55555	31	5	Biblical	biblical	JJ
55555	31	6	statement	statement	NN
55555	31	7	that	that	DT
55555	31	8	man	man	NN
55555	31	9	was	be	VBD
55555	31	10	to	to	TO
55555	31	11	have	have	VB
55555	31	12	dominion	dominion	NN
55555	31	13	over	over	IN
55555	31	14	all	all	PDT
55555	31	15	the	the	DT
55555	31	16	earth	earth	NN
55555	31	17	quoted	quote	VBN
55555	31	18	as	as	IN
55555	31	19	a	a	DT
55555	31	20	justification	justification	NN
55555	31	21	for	for	IN
55555	31	22	the	the	DT
55555	31	23	eating	eating	NN
55555	31	24	of	of	IN
55555	31	25	the	the	DT
55555	31	26	lower	low	JJR
55555	31	27	animals	animal	NNS
55555	31	28	.	.	.
55555	32	1	We	-PRON-	PRP
55555	32	2	will	will	MD
55555	32	3	some	some	DT
55555	32	4	day	day	NN
55555	32	5	be	be	VB
55555	32	6	so	so	RB
55555	32	7	civilised	civilised	JJ
55555	32	8	that	that	IN
55555	32	9	we	-PRON-	PRP
55555	32	10	will	will	MD
55555	32	11	recognise	recognise	VB
55555	32	12	the	the	DT
55555	32	13	great	great	JJ
55555	32	14	truth	truth	NN
55555	32	15	that	that	WDT
55555	32	16	dominion	dominion	NN
55555	32	17	implies	imply	VBZ
55555	32	18	care	care	NN
55555	32	19	,	,	,
55555	32	20	and	and	CC
55555	32	21	guardianship	guardianship	NN
55555	32	22	,	,	,
55555	32	23	and	and	CC
55555	32	24	protection	protection	NN
55555	32	25	rather	rather	RB
55555	32	26	than	than	IN
55555	32	27	the	the	DT
55555	32	28	right	right	NN
55555	32	29	to	to	TO
55555	32	30	destroy	destroy	VB
55555	32	31	.	.	.
55555	33	1	The	the	DT
55555	33	2	first	first	JJ
55555	33	3	objection	objection	NN
55555	33	4	voiced	voice	VBD
55555	33	5	against	against	IN
55555	33	6	Vegetarianism	Vegetarianism	NNP
55555	33	7	is	be	VBZ
55555	33	8	not	not	RB
55555	33	9	usually	usually	RB
55555	33	10	against	against	IN
55555	33	11	its	-PRON-	PRP$
55555	33	12	principle	principle	NN
55555	33	13	,	,	,
55555	33	14	but	but	CC
55555	33	15	its	-PRON-	PRP$
55555	33	16	practice	practice	NN
55555	33	17	;	;	:
55555	33	18	we	-PRON-	PRP
55555	33	19	are	be	VBP
55555	33	20	told	tell	VBN
55555	33	21	that	that	IN
55555	33	22	the	the	DT
55555	33	23	refusal	refusal	NN
55555	33	24	to	to	TO
55555	33	25	eat	eat	VB
55555	33	26	meat	meat	NN
55555	33	27	causes	cause	NNS
55555	33	28	inconvenience	inconvenience	NN
55555	33	29	,	,	,
55555	33	30	and	and	CC
55555	33	31	that	that	IN
55555	33	32	it	-PRON-	PRP
55555	33	33	is	be	VBZ
55555	33	34	best	good	JJS
55555	33	35	to	to	TO
55555	33	36	"	"	``
55555	33	37	eat	eat	VB
55555	33	38	what	what	WP
55555	33	39	is	be	VBZ
55555	33	40	set	set	VBN
55555	33	41	before	before	IN
55555	33	42	you	-PRON-	PRP
55555	33	43	,	,	,
55555	33	44	asking	ask	VBG
55555	33	45	no	no	DT
55555	33	46	questions	question	NNS
55555	33	47	for	for	IN
55555	33	48	conscience	conscience	NN
55555	33	49	's	's	POS
55555	33	50	sake	sake	NN
55555	33	51	.	.	.
55555	33	52	"	"	''
55555	34	1	I	-PRON-	PRP
55555	34	2	could	could	MD
55555	34	3	respect	respect	VB
55555	34	4	the	the	DT
55555	34	5	position	position	NN
55555	34	6	of	of	IN
55555	34	7	one	one	NN
55555	34	8	who	who	WP
55555	34	9	literally	literally	RB
55555	34	10	believed	believe	VBD
55555	34	11	and	and	CC
55555	34	12	consistently	consistently	RB
55555	34	13	acted	act	VBD
55555	34	14	on	on	IN
55555	34	15	this	this	DT
55555	34	16	mandate	mandate	NN
55555	34	17	,	,	,
55555	34	18	but	but	CC
55555	34	19	where	where	WRB
55555	34	20	in	in	IN
55555	34	21	Christendom	Christendom	NNP
55555	34	22	can	can	MD
55555	34	23	he	-PRON-	PRP
55555	34	24	be	be	VB
55555	34	25	found	find	VBN
55555	34	26	?	?	.
55555	35	1	Few	few	JJ
55555	35	2	of	of	IN
55555	35	3	us	-PRON-	PRP
55555	35	4	could	could	MD
55555	35	5	or	or	CC
55555	35	6	would	would	MD
55555	35	7	eat	eat	VB
55555	35	8	the	the	DT
55555	35	9	flesh	flesh	NN
55555	35	10	of	of	IN
55555	35	11	a	a	DT
55555	35	12	pet	pet	JJ
55555	35	13	lamb	lamb	NN
55555	35	14	,	,	,
55555	35	15	or	or	CC
55555	35	16	partake	partake	NNP
55555	35	17	knowingly	knowingly	RB
55555	35	18	of	of	IN
55555	35	19	horse	horse	NN
55555	35	20	flesh	flesh	NN
55555	35	21	,	,	,
55555	35	22	or	or	CC
55555	35	23	could	could	MD
55555	35	24	or	or	CC
55555	35	25	would	would	MD
55555	35	26	feel	feel	VB
55555	35	27	called	call	VBN
55555	35	28	upon	upon	IN
55555	35	29	to	to	TO
55555	35	30	dine	dine	VB
55555	35	31	on	on	IN
55555	35	32	these	these	DT
55555	35	33	lines	line	NNS
55555	35	34	with	with	IN
55555	35	35	the	the	DT
55555	35	36	peoples	people	NNS
55555	35	37	who	who	WP
55555	35	38	eat	eat	VBP
55555	35	39	dog	dog	NN
55555	35	40	,	,	,
55555	35	41	or	or	CC
55555	35	42	with	with	IN
55555	35	43	so	so	RB
55555	35	44	-	-	HYPH
55555	35	45	called	call	VBN
55555	35	46	cannibals	cannibal	NNS
55555	35	47	.	.	.
55555	36	1	The	the	DT
55555	36	2	host	host	NN
55555	36	3	might	may	MD
55555	36	4	have	have	VB
55555	36	5	secured	secure	VBN
55555	36	6	,	,	,
55555	36	7	in	in	IN
55555	36	8	a	a	DT
55555	36	9	broad	broad	JJ
55555	36	10	spirit	spirit	NN
55555	36	11	of	of	IN
55555	36	12	hospitality	hospitality	NN
55555	36	13	,	,	,
55555	36	14	just	just	RB
55555	36	15	the	the	DT
55555	36	16	particular	particular	JJ
55555	36	17	carcass	carcass	NN
55555	36	18	which	which	WDT
55555	36	19	most	most	RBS
55555	36	20	pleased	please	VBD
55555	36	21	his	-PRON-	PRP$
55555	36	22	own	own	JJ
55555	36	23	palate	palate	NN
55555	36	24	,	,	,
55555	36	25	but	but	CC
55555	36	26	courtesy	courtesy	NN
55555	36	27	seldom	seldom	RB
55555	36	28	forces	force	VBZ
55555	36	29	us	-PRON-	PRP
55555	36	30	to	to	TO
55555	36	31	eat	eat	VB
55555	36	32	any	any	DT
55555	36	33	flesh	flesh	NN
55555	36	34	other	other	JJ
55555	36	35	than	than	IN
55555	36	36	the	the	DT
55555	36	37	sorts	sort	NNS
55555	36	38	to	to	TO
55555	36	39	which	which	WDT
55555	36	40	our	-PRON-	PRP$
55555	36	41	own	own	JJ
55555	36	42	habits	habit	NNS
55555	36	43	have	have	VBP
55555	36	44	accustomed	accustom	VBN
55555	36	45	us	-PRON-	PRP
55555	36	46	.	.	.
55555	37	1	There	there	EX
55555	37	2	is	be	VBZ
55555	37	3	a	a	DT
55555	37	4	well	well	RB
55555	37	5	-	-	HYPH
55555	37	6	known	know	VBN
55555	37	7	story	story	NN
55555	37	8	of	of	IN
55555	37	9	an	an	DT
55555	37	10	American	american	JJ
55555	37	11	statesman	statesman	NN
55555	37	12	who	who	WP
55555	37	13	was	be	VBD
55555	37	14	reared	rear	VBN
55555	37	15	by	by	IN
55555	37	16	Vegetarian	vegetarian	JJ
55555	37	17	parents	parent	NNS
55555	37	18	in	in	IN
55555	37	19	the	the	DT
55555	37	20	country	country	NN
55555	37	21	,	,	,
55555	37	22	and	and	CC
55555	37	23	taken	take	VBN
55555	37	24	while	while	IN
55555	37	25	still	still	RB
55555	37	26	a	a	DT
55555	37	27	small	small	JJ
55555	37	28	boy	boy	NN
55555	37	29	to	to	TO
55555	37	30	dine	dine	VB
55555	37	31	at	at	IN
55555	37	32	a	a	DT
55555	37	33	neighbour	neighbour	NN
55555	37	34	's	's	POS
55555	37	35	.	.	.
55555	38	1	During	during	IN
55555	38	2	the	the	DT
55555	38	3	progress	progress	NN
55555	38	4	of	of	IN
55555	38	5	the	the	DT
55555	38	6	meal	meal	NN
55555	38	7	a	a	DT
55555	38	8	large	large	JJ
55555	38	9	platter	platter	NN
55555	38	10	was	be	VBD
55555	38	11	borne	bear	VBN
55555	38	12	into	into	IN
55555	38	13	the	the	DT
55555	38	14	room	room	NN
55555	38	15	,	,	,
55555	38	16	on	on	IN
55555	38	17	which	which	WDT
55555	38	18	lay	lie	VBD
55555	38	19	something	something	NN
55555	38	20	the	the	DT
55555	38	21	like	like	JJ
55555	38	22	of	of	IN
55555	38	23	which	which	WDT
55555	38	24	he	-PRON-	PRP
55555	38	25	had	have	VBD
55555	38	26	not	not	RB
55555	38	27	seen	see	VBN
55555	38	28	on	on	IN
55555	38	29	any	any	DT
55555	38	30	table	table	NN
55555	38	31	.	.	.
55555	39	1	He	-PRON-	PRP
55555	39	2	stared	stare	VBD
55555	39	3	in	in	IN
55555	39	4	wonder	wonder	NN
55555	39	5	,	,	,
55555	39	6	and	and	CC
55555	39	7	finally	finally	RB
55555	39	8	located	locate	VBD
55555	39	9	the	the	DT
55555	39	10	resemblance	resemblance	NN
55555	39	11	and	and	CC
55555	39	12	shouted	shout	VBD
55555	39	13	,	,	,
55555	39	14	"	"	``
55555	39	15	Why	why	WRB
55555	39	16	,	,	,
55555	39	17	mother	mother	NN
55555	39	18	,	,	,
55555	39	19	if	if	IN
55555	39	20	that	that	DT
55555	39	21	is	be	VBZ
55555	39	22	n't	not	RB
55555	39	23	a	a	DT
55555	39	24	dead	dead	JJ
55555	39	25	hen	hen	NN
55555	39	26	!	!	.
55555	39	27	"	"	''
55555	40	1	Habit	Habit	NNP
55555	40	2	had	have	VBD
55555	40	3	not	not	RB
55555	40	4	overcome	overcome	VBN
55555	40	5	his	-PRON-	PRP$
55555	40	6	horror	horror	NN
55555	40	7	of	of	IN
55555	40	8	that	that	DT
55555	40	9	particular	particular	JJ
55555	40	10	dead	dead	JJ
55555	40	11	thing	thing	NN
55555	40	12	as	as	IN
55555	40	13	food	food	NN
55555	40	14	,	,	,
55555	40	15	as	as	IN
55555	40	16	it	-PRON-	PRP
55555	40	17	would	would	MD
55555	40	18	have	have	VB
55555	40	19	done	do	VBN
55555	40	20	had	have	VBD
55555	40	21	he	-PRON-	PRP
55555	40	22	seen	see	VBN
55555	40	23	dead	dead	JJ
55555	40	24	hens	hen	NNS
55555	40	25	served	serve	VBD
55555	40	26	as	as	IN
55555	40	27	food	food	NN
55555	40	28	all	all	PDT
55555	40	29	his	-PRON-	PRP$
55555	40	30	life	life	NN
55555	40	31	.	.	.
55555	41	1	As	as	IN
55555	41	2	to	to	IN
55555	41	3	the	the	DT
55555	41	4	inconvenience	inconvenience	NN
55555	41	5	caused	cause	VBD
55555	41	6	my	-PRON-	PRP$
55555	41	7	friends	friend	NNS
55555	41	8	when	when	WRB
55555	41	9	I	-PRON-	PRP
55555	41	10	am	be	VBP
55555	41	11	at	at	IN
55555	41	12	their	-PRON-	PRP$
55555	41	13	tables	table	NNS
55555	41	14	,	,	,
55555	41	15	I	-PRON-	PRP
55555	41	16	consider	consider	VBP
55555	41	17	it	-PRON-	PRP
55555	41	18	of	of	IN
55555	41	19	such	such	JJ
55555	41	20	small	small	JJ
55555	41	21	consequence	consequence	NN
55555	41	22	compared	compare	VBN
55555	41	23	to	to	IN
55555	41	24	the	the	DT
55555	41	25	fact	fact	NN
55555	41	26	that	that	IN
55555	41	27	even	even	RB
55555	41	28	one	one	CD
55555	41	29	child	child	NN
55555	41	30	should	should	MD
55555	41	31	be	be	VB
55555	41	32	standing	stand	VBG
55555	41	33	almost	almost	RB
55555	41	34	knee	knee	NN
55555	41	35	-	-	HYPH
55555	41	36	deep	deep	RB
55555	41	37	in	in	IN
55555	41	38	blood	blood	NN
55555	41	39	in	in	IN
55555	41	40	some	some	DT
55555	41	41	slaughter	slaughter	NN
55555	41	42	-	-	HYPH
55555	41	43	house	house	NN
55555	41	44	,	,	,
55555	41	45	working	work	VBG
55555	41	46	to	to	TO
55555	41	47	supply	supply	VB
55555	41	48	my	-PRON-	PRP$
55555	41	49	wants	want	NNS
55555	41	50	,	,	,
55555	41	51	that	that	IN
55555	41	52	it	-PRON-	PRP
55555	41	53	is	be	VBZ
55555	41	54	not	not	RB
55555	41	55	worth	worth	JJ
55555	41	56	a	a	DT
55555	41	57	second	second	JJ
55555	41	58	thought	thought	NN
55555	41	59	.	.	.
55555	42	1	No	no	DT
55555	42	2	one	one	PRP
55555	42	3	need	nee	MD
55555	42	4	go	go	VB
55555	42	5	hungry	hungry	JJ
55555	42	6	from	from	IN
55555	42	7	any	any	DT
55555	42	8	well	well	RB
55555	42	9	-	-	HYPH
55555	42	10	planned	plan	VBN
55555	42	11	dinner	dinner	NN
55555	42	12	,	,	,
55555	42	13	even	even	RB
55555	42	14	though	though	IN
55555	42	15	no	no	DT
55555	42	16	extra	extra	JJ
55555	42	17	preparation	preparation	NN
55555	42	18	has	have	VBZ
55555	42	19	been	be	VBN
55555	42	20	made	make	VBN
55555	42	21	for	for	IN
55555	42	22	the	the	DT
55555	42	23	non	non	JJ
55555	42	24	-	-	JJ
55555	42	25	meat	meat	JJ
55555	42	26	-	-	HYPH
55555	42	27	eating	eat	VBG
55555	42	28	guest	guest	NN
55555	42	29	;	;	:
55555	42	30	but	but	CC
55555	42	31	if	if	IN
55555	42	32	my	-PRON-	PRP$
55555	42	33	hostess	hostess	NN
55555	42	34	knows	know	VBZ
55555	42	35	in	in	IN
55555	42	36	advance	advance	NN
55555	42	37	that	that	IN
55555	42	38	I	-PRON-	PRP
55555	42	39	do	do	VBP
55555	42	40	not	not	RB
55555	42	41	eat	eat	VB
55555	42	42	meat	meat	NN
55555	42	43	,	,	,
55555	42	44	and	and	CC
55555	42	45	wishes	wish	VBZ
55555	42	46	to	to	TO
55555	42	47	have	have	VB
55555	42	48	prepared	prepare	VBN
55555	42	49	an	an	DT
55555	42	50	especial	especial	JJ
55555	42	51	dish	dish	NN
55555	42	52	,	,	,
55555	42	53	I	-PRON-	PRP
55555	42	54	give	give	VBP
55555	42	55	her	-PRON-	PRP
55555	42	56	the	the	DT
55555	42	57	benefit	benefit	NN
55555	42	58	of	of	IN
55555	42	59	the	the	DT
55555	42	60	doubt	doubt	NN
55555	42	61	,	,	,
55555	42	62	and	and	CC
55555	42	63	believe	believe	VBP
55555	42	64	that	that	IN
55555	42	65	she	-PRON-	PRP
55555	42	66	is	be	VBZ
55555	42	67	as	as	RB
55555	42	68	pleased	pleased	JJ
55555	42	69	to	to	TO
55555	42	70	do	do	VB
55555	42	71	it	-PRON-	PRP
55555	42	72	as	as	IN
55555	42	73	I	-PRON-	PRP
55555	42	74	would	would	MD
55555	42	75	be	be	VB
55555	42	76	in	in	IN
55555	42	77	her	-PRON-	PRP$
55555	42	78	place	place	NN
55555	42	79	.	.	.
55555	43	1	We	-PRON-	PRP
55555	43	2	like	like	VBP
55555	43	3	to	to	TO
55555	43	4	take	take	VB
55555	43	5	a	a	DT
55555	43	6	little	little	JJ
55555	43	7	extra	extra	JJ
55555	43	8	trouble	trouble	NN
55555	43	9	to	to	TO
55555	43	10	entertain	entertain	VB
55555	43	11	our	-PRON-	PRP$
55555	43	12	friends	friend	NNS
55555	43	13	,	,	,
55555	43	14	and	and	CC
55555	43	15	the	the	DT
55555	43	16	thought	thought	NN
55555	43	17	expended	expend	VBD
55555	43	18	to	to	TO
55555	43	19	give	give	VB
55555	43	20	others	other	NNS
55555	43	21	pleasure	pleasure	NN
55555	43	22	is	be	VBZ
55555	43	23	perhaps	perhaps	RB
55555	43	24	the	the	DT
55555	43	25	real	real	JJ
55555	43	26	joy	joy	NN
55555	43	27	of	of	IN
55555	43	28	hospitality	hospitality	NN
55555	43	29	.	.	.
55555	44	1	Another	another	DT
55555	44	2	class	class	NN
55555	44	3	of	of	IN
55555	44	4	objector	objector	NN
55555	44	5	likes	like	VBZ
55555	44	6	to	to	TO
55555	44	7	remind	remind	VB
55555	44	8	us	-PRON-	PRP
55555	44	9	that	that	IN
55555	44	10	we	-PRON-	PRP
55555	44	11	take	take	VBP
55555	44	12	life	life	NN
55555	44	13	when	when	WRB
55555	44	14	we	-PRON-	PRP
55555	44	15	eat	eat	VBP
55555	44	16	vegetables	vegetable	NNS
55555	44	17	,	,	,
55555	44	18	or	or	CC
55555	44	19	drink	drink	VB
55555	44	20	,	,	,
55555	44	21	or	or	CC
55555	44	22	breathe	breathe	DT
55555	44	23	.	.	.
55555	45	1	A	a	DT
55555	45	2	friend	friend	NN
55555	45	3	,	,	,
55555	45	4	who	who	WP
55555	45	5	has	have	VBZ
55555	45	6	since	since	IN
55555	45	7	ceased	cease	VBN
55555	45	8	to	to	TO
55555	45	9	consider	consider	VB
55555	45	10	the	the	DT
55555	45	11	unnecessary	unnecessary	JJ
55555	45	12	and	and	CC
55555	45	13	cruel	cruel	JJ
55555	45	14	slaughtering	slaughtering	NN
55555	45	15	of	of	IN
55555	45	16	thousands	thousand	NNS
55555	45	17	of	of	IN
55555	45	18	creatures	creature	NNS
55555	45	19	daily	daily	RB
55555	45	20	a	a	DT
55555	45	21	fit	fit	JJ
55555	45	22	subject	subject	NN
55555	45	23	for	for	IN
55555	45	24	joking	joking	NN
55555	45	25	,	,	,
55555	45	26	once	once	RB
55555	45	27	sent	send	VBD
55555	45	28	me	-PRON-	PRP
55555	45	29	in	in	IN
55555	45	30	raillery	raillery	NN
55555	45	31	a	a	DT
55555	45	32	sonnet	sonnet	NN
55555	45	33	which	which	WDT
55555	45	34	rehearsed	rehearse	VBD
55555	45	35	the	the	DT
55555	45	36	sad	sad	JJ
55555	45	37	death	death	NN
55555	45	38	suffered	suffer	VBN
55555	45	39	by	by	IN
55555	45	40	a	a	DT
55555	45	41	cabbage	cabbage	NN
55555	45	42	to	to	TO
55555	45	43	satisfy	satisfy	VB
55555	45	44	a	a	DT
55555	45	45	Vegetarian	Vegetarian	NNP
55555	45	46	's	's	POS
55555	45	47	selfish	selfish	JJ
55555	45	48	cravings	craving	NNS
55555	45	49	.	.	.
55555	46	1	I	-PRON-	PRP
55555	46	2	find	find	VBP
55555	46	3	no	no	DT
55555	46	4	qualms	qualm	NNS
55555	46	5	in	in	IN
55555	46	6	my	-PRON-	PRP$
55555	46	7	own	own	JJ
55555	46	8	conscience	conscience	NN
55555	46	9	on	on	IN
55555	46	10	this	this	DT
55555	46	11	subject	subject	NN
55555	46	12	,	,	,
55555	46	13	but	but	CC
55555	46	14	should	should	MD
55555	46	15	I	-PRON-	PRP
55555	46	16	ever	ever	RB
55555	46	17	come	come	VB
55555	46	18	to	to	TO
55555	46	19	feel	feel	VB
55555	46	20	as	as	IN
55555	46	21	these	these	DT
55555	46	22	over	over	IN
55555	46	23	-	-	HYPH
55555	46	24	sensitive	sensitive	JJ
55555	46	25	claim	claim	NN
55555	46	26	I	-PRON-	PRP
55555	46	27	should	should	MD
55555	46	28	,	,	,
55555	46	29	I	-PRON-	PRP
55555	46	30	hope	hope	VBP
55555	46	31	I	-PRON-	PRP
55555	46	32	will	will	MD
55555	46	33	not	not	RB
55555	46	34	then	then	RB
55555	46	35	eat	eat	VB
55555	46	36	even	even	RB
55555	46	37	the	the	DT
55555	46	38	"	"	``
55555	46	39	innocent	innocent	JJ
55555	46	40	cabbage	cabbage	NN
55555	46	41	.	.	.
55555	46	42	"	"	''
55555	47	1	Again	again	RB
55555	47	2	,	,	,
55555	47	3	if	if	IN
55555	47	4	the	the	DT
55555	47	5	germs	germ	NNS
55555	47	6	in	in	IN
55555	47	7	the	the	DT
55555	47	8	water	water	NN
55555	47	9	we	-PRON-	PRP
55555	47	10	drink	drink	VBP
55555	47	11	and	and	CC
55555	47	12	the	the	DT
55555	47	13	air	air	NN
55555	47	14	we	-PRON-	PRP
55555	47	15	breathe	breathe	VBP
55555	47	16	do	do	VBP
55555	47	17	die	die	VB
55555	47	18	by	by	IN
55555	47	19	reason	reason	NN
55555	47	20	of	of	IN
55555	47	21	our	-PRON-	PRP$
55555	47	22	drinking	drinking	NN
55555	47	23	and	and	CC
55555	47	24	breathing	breathe	VBG
55555	47	25	I	-PRON-	PRP
55555	47	26	endure	endure	VBP
55555	47	27	no	no	DT
55555	47	28	self	self	NN
55555	47	29	-	-	HYPH
55555	47	30	condemnation	condemnation	NN
55555	47	31	.	.	.
55555	48	1	Man	man	NN
55555	48	2	can	can	MD
55555	48	3	not	not	RB
55555	48	4	be	be	VB
55555	48	5	required	require	VBN
55555	48	6	to	to	TO
55555	48	7	do	do	VB
55555	48	8	the	the	DT
55555	48	9	impossible	impossible	JJ
55555	48	10	by	by	IN
55555	48	11	any	any	DT
55555	48	12	Principle	Principle	NNP
55555	48	13	of	of	IN
55555	48	14	Good	good	JJ
55555	48	15	,	,	,
55555	48	16	and	and	CC
55555	48	17	to	to	TO
55555	48	18	do	do	VB
55555	48	19	each	each	DT
55555	48	20	day	day	NN
55555	48	21	what	what	WP
55555	48	22	good	good	JJ
55555	48	23	he	-PRON-	PRP
55555	48	24	is	be	VBZ
55555	48	25	able	able	JJ
55555	48	26	to	to	TO
55555	48	27	do	do	VB
55555	48	28	,	,	,
55555	48	29	to	to	TO
55555	48	30	avoid	avoid	VB
55555	48	31	the	the	DT
55555	48	32	evil	evil	NN
55555	48	33	he	-PRON-	PRP
55555	48	34	can	can	MD
55555	48	35	avoid	avoid	VB
55555	48	36	,	,	,
55555	48	37	and	and	CC
55555	48	38	in	in	IN
55555	48	39	every	every	DT
55555	48	40	difficulty	difficulty	NN
55555	48	41	choose	choose	VB
55555	48	42	what	what	WP
55555	48	43	he	-PRON-	PRP
55555	48	44	thinks	think	VBZ
55555	48	45	to	to	TO
55555	48	46	be	be	VB
55555	48	47	the	the	DT
55555	48	48	lesser	less	JJR
55555	48	49	of	of	IN
55555	48	50	two	two	CD
55555	48	51	evils	evil	NNS
55555	48	52	,	,	,
55555	48	53	is	be	VBZ
55555	48	54	perhaps	perhaps	RB
55555	48	55	as	as	RB
55555	48	56	much	much	JJ
55555	48	57	as	as	IN
55555	48	58	even	even	RB
55555	48	59	Divine	Divine	NNP
55555	48	60	Love	Love	NNP
55555	48	61	expects	expect	VBZ
55555	48	62	of	of	IN
55555	48	63	him	-PRON-	PRP
55555	48	64	to	to	NN
55555	48	65	-	-	HYPH
55555	48	66	day	day	NN
55555	48	67	.	.	.
55555	49	1	It	-PRON-	PRP
55555	49	2	is	be	VBZ
55555	49	3	well	well	JJ
55555	49	4	to	to	TO
55555	49	5	face	face	VB
55555	49	6	the	the	DT
55555	49	7	unpleasant	unpleasant	JJ
55555	49	8	fact	fact	NN
55555	49	9	that	that	IN
55555	49	10	there	there	EX
55555	49	11	are	be	VBP
55555	49	12	occasions	occasion	NNS
55555	49	13	when	when	WRB
55555	49	14	in	in	IN
55555	49	15	our	-PRON-	PRP$
55555	49	16	present	present	JJ
55555	49	17	state	state	NN
55555	49	18	of	of	IN
55555	49	19	development	development	NN
55555	49	20	it	-PRON-	PRP
55555	49	21	seems	seem	VBZ
55555	49	22	necessary	necessary	JJ
55555	49	23	to	to	TO
55555	49	24	kill	kill	VB
55555	49	25	in	in	IN
55555	49	26	self	self	NN
55555	49	27	-	-	HYPH
55555	49	28	defence	defence	NN
55555	49	29	,	,	,
55555	49	30	as	as	IN
55555	49	31	it	-PRON-	PRP
55555	49	32	were	be	VBD
55555	49	33	,	,	,
55555	49	34	moths	moth	NNS
55555	49	35	,	,	,
55555	49	36	rats	rat	NNS
55555	49	37	,	,	,
55555	49	38	etc	etc	FW
55555	49	39	.	.	.
55555	50	1	;	;	:
55555	50	2	but	but	CC
55555	50	3	even	even	RB
55555	50	4	in	in	IN
55555	50	5	this	this	DT
55555	50	6	we	-PRON-	PRP
55555	50	7	can	can	MD
55555	50	8	"	"	``
55555	50	9	do	do	VB
55555	50	10	our	-PRON-	PRP$
55555	50	11	best	good	JJS
55555	50	12	,	,	,
55555	50	13	"	"	''
55555	50	14	and	and	CC
55555	50	15	it	-PRON-	PRP
55555	50	16	has	have	VBZ
55555	50	17	been	be	VBN
55555	50	18	well	well	RB
55555	50	19	said	say	VBN
55555	50	20	,	,	,
55555	50	21	"	"	``
55555	50	22	angels	angel	NNS
55555	50	23	can	can	MD
55555	50	24	do	do	VB
55555	50	25	no	no	DT
55555	50	26	more	more	JJR
55555	50	27	.	.	.
55555	50	28	"	"	''
55555	51	1	We	-PRON-	PRP
55555	51	2	can	can	MD
55555	51	3	by	by	IN
55555	51	4	care	care	NN
55555	51	5	in	in	IN
55555	51	6	our	-PRON-	PRP$
55555	51	7	households	household	NNS
55555	51	8	greatly	greatly	RB
55555	51	9	reduce	reduce	VBP
55555	51	10	this	this	DT
55555	51	11	necessity	necessity	NN
55555	51	12	,	,	,
55555	51	13	and	and	CC
55555	51	14	we	-PRON-	PRP
55555	51	15	can	can	MD
55555	51	16	always	always	RB
55555	51	17	see	see	VB
55555	51	18	that	that	IN
55555	51	19	no	no	DT
55555	51	20	creatures	creature	NNS
55555	51	21	,	,	,
55555	51	22	although	although	IN
55555	51	23	destroying	destroy	VBG
55555	51	24	our	-PRON-	PRP$
55555	51	25	property	property	NN
55555	51	26	,	,	,
55555	51	27	pilfering	pilfer	VBG
55555	51	28	or	or	CC
55555	51	29	stealing	steal	VBG
55555	51	30	,	,	,
55555	51	31	are	be	VBP
55555	51	32	in	in	IN
55555	51	33	their	-PRON-	PRP$
55555	51	34	death	death	NN
55555	51	35	made	make	VBN
55555	51	36	to	to	TO
55555	51	37	suffer	suffer	VB
55555	51	38	.	.	.
55555	52	1	In	in	IN
55555	52	2	this	this	DT
55555	52	3	connection	connection	NN
55555	52	4	I	-PRON-	PRP
55555	52	5	would	would	MD
55555	52	6	urge	urge	VB
55555	52	7	every	every	DT
55555	52	8	one	one	NN
55555	52	9	who	who	WP
55555	52	10	reads	read	VBZ
55555	52	11	these	these	DT
55555	52	12	lines	line	NNS
55555	52	13	to	to	TO
55555	52	14	never	never	RB
55555	52	15	permit	permit	VB
55555	52	16	a	a	DT
55555	52	17	piece	piece	NN
55555	52	18	of	of	IN
55555	52	19	sticky	sticky	JJ
55555	52	20	fly	fly	NN
55555	52	21	-	-	HYPH
55555	52	22	paper	paper	NN
55555	52	23	to	to	TO
55555	52	24	be	be	VB
55555	52	25	brought	bring	VBN
55555	52	26	into	into	IN
55555	52	27	the	the	DT
55555	52	28	house	house	NN
55555	52	29	,	,	,
55555	52	30	for	for	IN
55555	52	31	of	of	IN
55555	52	32	all	all	DT
55555	52	33	cruel	cruel	JJ
55555	52	34	ways	way	NNS
55555	52	35	of	of	IN
55555	52	36	destruction	destruction	NN
55555	52	37	,	,	,
55555	52	38	this	this	DT
55555	52	39	slow	slow	JJ
55555	52	40	method	method	NN
55555	52	41	,	,	,
55555	52	42	by	by	IN
55555	52	43	which	which	WDT
55555	52	44	the	the	DT
55555	52	45	unfortunate	unfortunate	JJ
55555	52	46	fly	fly	NN
55555	52	47	almost	almost	RB
55555	52	48	dismembers	dismember	VBZ
55555	52	49	itself	-PRON-	PRP
55555	52	50	in	in	IN
55555	52	51	its	-PRON-	PRP$
55555	52	52	frantic	frantic	JJ
55555	52	53	efforts	effort	NNS
55555	52	54	to	to	TO
55555	52	55	escape	escape	VB
55555	52	56	,	,	,
55555	52	57	is	be	VBZ
55555	52	58	one	one	CD
55555	52	59	of	of	IN
55555	52	60	the	the	DT
55555	52	61	most	most	RBS
55555	52	62	fiendishly	fiendishly	RB
55555	52	63	contrived	contrive	VBN
55555	52	64	.	.	.
55555	53	1	An	an	DT
55555	53	2	advocate	advocate	NN
55555	53	3	of	of	IN
55555	53	4	Vegetarianism	Vegetarianism	NNP
55555	53	5	has	have	VBZ
55555	53	6	truly	truly	RB
55555	53	7	said	say	VBN
55555	53	8	,	,	,
55555	53	9	"	"	``
55555	53	10	A	a	DT
55555	53	11	vegetable	vegetable	JJ
55555	53	12	diet	diet	NN
55555	53	13	is	be	VBZ
55555	53	14	as	as	RB
55555	53	15	little	little	JJ
55555	53	16	connected	connected	JJ
55555	53	17	with	with	IN
55555	53	18	weakness	weakness	NN
55555	53	19	and	and	CC
55555	53	20	cowardice	cowardice	NN
55555	53	21	as	as	IN
55555	53	22	meat	meat	NN
55555	53	23	eating	eat	VBG
55555	53	24	is	be	VBZ
55555	53	25	with	with	IN
55555	53	26	physical	physical	JJ
55555	53	27	force	force	NN
55555	53	28	and	and	CC
55555	53	29	courage	courage	NN
55555	53	30	.	.	.
55555	53	31	"	"	''
55555	54	1	That	that	DT
55555	54	2	Vegetarians	vegetarian	NNS
55555	54	3	are	be	VBP
55555	54	4	not	not	RB
55555	54	5	physical	physical	JJ
55555	54	6	weaklings	weakling	NNS
55555	54	7	is	be	VBZ
55555	54	8	no	no	DT
55555	54	9	mere	mere	JJ
55555	54	10	matter	matter	NN
55555	54	11	of	of	IN
55555	54	12	opinion	opinion	NN
55555	54	13	,	,	,
55555	54	14	but	but	CC
55555	54	15	is	be	VBZ
55555	54	16	proven	prove	VBN
55555	54	17	by	by	IN
55555	54	18	the	the	DT
55555	54	19	giant	giant	JJ
55555	54	20	Japanese	japanese	JJ
55555	54	21	wrestlers	wrestler	NNS
55555	54	22	;	;	:
55555	54	23	the	the	DT
55555	54	24	ancient	ancient	JJ
55555	54	25	Greek	greek	JJ
55555	54	26	wrestlers	wrestler	NNS
55555	54	27	;	;	:
55555	54	28	those	those	DT
55555	54	29	Indian	indian	JJ
55555	54	30	regiments	regiment	NNS
55555	54	31	of	of	IN
55555	54	32	the	the	DT
55555	54	33	British	british	JJ
55555	54	34	army	army	NN
55555	54	35	showing	show	VBG
55555	54	36	most	most	JJS
55555	54	37	endurance	endurance	NN
55555	54	38	;	;	:
55555	54	39	by	by	IN
55555	54	40	the	the	DT
55555	54	41	peasantry	peasantry	NN
55555	54	42	of	of	IN
55555	54	43	the	the	DT
55555	54	44	world	world	NN
55555	54	45	,	,	,
55555	54	46	which	which	WDT
55555	54	47	is	be	VBZ
55555	54	48	seldom	seldom	RB
55555	54	49	able	able	JJ
55555	54	50	to	to	TO
55555	54	51	afford	afford	VB
55555	54	52	meat	meat	NN
55555	54	53	,	,	,
55555	54	54	and	and	CC
55555	54	55	above	above	IN
55555	54	56	all	all	DT
55555	54	57	,	,	,
55555	54	58	by	by	IN
55555	54	59	those	those	DT
55555	54	60	famous	famous	JJ
55555	54	61	Vegetarians	Vegetarians	NNPS
55555	54	62	who	who	WP
55555	54	63	march	march	VBP
55555	54	64	around	around	IN
55555	54	65	the	the	DT
55555	54	66	globe	globe	NN
55555	54	67	doing	do	VBG
55555	54	68	the	the	DT
55555	54	69	work	work	NN
55555	54	70	carnivorous	carnivorous	JJ
55555	54	71	man	man	NN
55555	54	72	is	be	VBZ
55555	54	73	too	too	RB
55555	54	74	weak	weak	JJ
55555	54	75	to	to	IN
55555	54	76	do,--the	do,--the	NNP
55555	54	77	horse	horse	NN
55555	54	78	,	,	,
55555	54	79	the	the	DT
55555	54	80	ox	ox	NN
55555	54	81	,	,	,
55555	54	82	the	the	DT
55555	54	83	camel	camel	NN
55555	54	84	,	,	,
55555	54	85	and	and	CC
55555	54	86	the	the	DT
55555	54	87	elephant	elephant	NN
55555	54	88	.	.	.
55555	55	1	One	one	CD
55555	55	2	of	of	IN
55555	55	3	our	-PRON-	PRP$
55555	55	4	best	well	RBS
55555	55	5	-	-	HYPH
55555	55	6	known	know	VBN
55555	55	7	cooking	cooking	NN
55555	55	8	teachers	teacher	NNS
55555	55	9	and	and	CC
55555	55	10	food	food	NN
55555	55	11	experts	expert	NNS
55555	55	12	printed	print	VBN
55555	55	13	this	this	DT
55555	55	14	statement	statement	NN
55555	55	15	not	not	RB
55555	55	16	long	long	RB
55555	55	17	ago	ago	RB
55555	55	18	:	:	:
55555	55	19	"	"	``
55555	55	20	While	while	IN
55555	55	21	meat	meat	NN
55555	55	22	seems	seem	VBZ
55555	55	23	necessary	necessary	JJ
55555	55	24	to	to	IN
55555	55	25	the	the	DT
55555	55	26	rapid	rapid	JJ
55555	55	27	development	development	NN
55555	55	28	of	of	IN
55555	55	29	the	the	DT
55555	55	30	American	American	NNP
55555	55	31	,	,	,
55555	55	32	I	-PRON-	PRP
55555	55	33	must	must	MD
55555	55	34	contend	contend	VB
55555	55	35	that	that	IN
55555	55	36	a	a	DT
55555	55	37	well	well	RB
55555	55	38	-	-	HYPH
55555	55	39	selected	select	VBN
55555	55	40	vegetable	vegetable	NN
55555	55	41	diet	diet	NN
55555	55	42	will	will	MD
55555	55	43	give	give	VB
55555	55	44	greater	great	JJR
55555	55	45	health	health	NN
55555	55	46	,	,	,
55555	55	47	bodily	bodily	RB
55555	55	48	vigour	vigour	NN
55555	55	49	,	,	,
55555	55	50	and	and	CC
55555	55	51	mental	mental	JJ
55555	55	52	strength	strength	NN
55555	55	53	,	,	,
55555	55	54	"	"	''
55555	55	55	which	which	WDT
55555	55	56	would	would	MD
55555	55	57	seem	seem	VB
55555	55	58	contradictory	contradictory	JJ
55555	55	59	,	,	,
55555	55	60	for	for	IN
55555	55	61	even	even	RB
55555	55	62	an	an	DT
55555	55	63	American	American	NNP
55555	55	64	would	would	MD
55555	55	65	not	not	RB
55555	55	66	seem	seem	VB
55555	55	67	to	to	TO
55555	55	68	require	require	VB
55555	55	69	other	other	JJ
55555	55	70	food	food	NN
55555	55	71	than	than	IN
55555	55	72	that	that	DT
55555	55	73	which	which	WDT
55555	55	74	will	will	MD
55555	55	75	give	give	VB
55555	55	76	him	-PRON-	PRP
55555	55	77	greatest	great	JJS
55555	55	78	health	health	NN
55555	55	79	,	,	,
55555	55	80	bodily	bodily	RB
55555	55	81	vigour	vigour	NN
55555	55	82	,	,	,
55555	55	83	and	and	CC
55555	55	84	mental	mental	JJ
55555	55	85	strength	strength	NN
55555	55	86	.	.	.
55555	56	1	Nor	nor	CC
55555	56	2	have	have	VB
55555	56	3	we	-PRON-	PRP
55555	56	4	cause	cause	VB
55555	56	5	to	to	TO
55555	56	6	feel	feel	VB
55555	56	7	ashamed	ashamed	JJ
55555	56	8	of	of	IN
55555	56	9	the	the	DT
55555	56	10	mentality	mentality	NN
55555	56	11	of	of	IN
55555	56	12	the	the	DT
55555	56	13	guests	guest	NNS
55555	56	14	at	at	IN
55555	56	15	Ceres	Ceres	NNP
55555	56	16	'	'	POS
55555	56	17	table	table	NN
55555	56	18	,	,	,
55555	56	19	which	which	WDT
55555	56	20	is	be	VBZ
55555	56	21	graced	grace	VBN
55555	56	22	by	by	IN
55555	56	23	a	a	DT
55555	56	24	goodly	goodly	JJ
55555	56	25	company	company	NN
55555	56	26	;	;	:
55555	56	27	the	the	DT
55555	56	28	list	list	NN
55555	56	29	of	of	IN
55555	56	30	names	name	NNS
55555	56	31	encircling	encircle	VBG
55555	56	32	the	the	DT
55555	56	33	cover	cover	NN
55555	56	34	of	of	IN
55555	56	35	"	"	``
55555	56	36	The	the	DT
55555	56	37	Vegetarian	Vegetarian	NNP
55555	56	38	Magazine	Magazine	NNP
55555	56	39	"	"	''
55555	56	40	reads	read	VBZ
55555	56	41	,	,	,
55555	56	42	"	"	``
55555	56	43	Adam	Adam	NNP
55555	56	44	,	,	,
55555	56	45	Hesiod	Hesiod	NNP
55555	56	46	,	,	,
55555	56	47	Gautama	Gautama	NNP
55555	56	48	,	,	,
55555	56	49	Isaiah	Isaiah	NNP
55555	56	50	,	,	,
55555	56	51	Daniel	Daniel	NNP
55555	56	52	,	,	,
55555	56	53	Plato	Plato	NNP
55555	56	54	,	,	,
55555	56	55	Zoroaster	Zoroaster	NNP
55555	56	56	,	,	,
55555	56	57	Aristotle	Aristotle	NNP
55555	56	58	,	,	,
55555	56	59	Seneca	Seneca	NNP
55555	56	60	,	,	,
55555	56	61	Ovid	Ovid	NNP
55555	56	62	,	,	,
55555	56	63	Plutarch	Plutarch	NNP
55555	56	64	,	,	,
55555	56	65	Pope	Pope	NNP
55555	56	66	,	,	,
55555	56	67	Swedenborg	Swedenborg	NNP
55555	56	68	,	,	,
55555	56	69	Leonardo	Leonardo	NNP
55555	56	70	da	da	NNP
55555	56	71	Vinci	Vinci	NNP
55555	56	72	,	,	,
55555	56	73	Voltaire	Voltaire	NNP
55555	56	74	,	,	,
55555	56	75	Franklin	Franklin	NNP
55555	56	76	,	,	,
55555	56	77	Westley	Westley	NNP
55555	56	78	,	,	,
55555	56	79	Linnæus	Linnæus	NNP
55555	56	80	,	,	,
55555	56	81	Shelley	Shelley	NNP
55555	56	82	,	,	,
55555	56	83	Tolstoi	Tolstoi	NNP
55555	56	84	,	,	,
55555	56	85	and	and	CC
55555	56	86	King	King	NNP
55555	56	87	Oscar	Oscar	NNP
55555	56	88	II	II	NNP
55555	56	89	.	.	.
55555	56	90	"	"	''
55555	57	1	Others	other	NNS
55555	57	2	are	be	VBP
55555	57	3	Bernard	Bernard	NNP
55555	57	4	Shaw	Shaw	NNP
55555	57	5	,	,	,
55555	57	6	and	and	CC
55555	57	7	Maurice	Maurice	NNP
55555	57	8	Maeterlinck	Maeterlinck	NNP
55555	57	9	(	(	-LRB-
55555	57	10	who	who	WP
55555	57	11	is	be	VBZ
55555	57	12	said	say	VBN
55555	57	13	to	to	TO
55555	57	14	have	have	VB
55555	57	15	become	become	VBN
55555	57	16	a	a	DT
55555	57	17	non	non	JJ
55555	57	18	-	-	JJ
55555	57	19	meat	meat	JJ
55555	57	20	eater	eater	NN
55555	57	21	to	to	TO
55555	57	22	gain	gain	VB
55555	57	23	greater	great	JJR
55555	57	24	endurance	endurance	NN
55555	57	25	for	for	IN
55555	57	26	his	-PRON-	PRP$
55555	57	27	favourite	favourite	JJ
55555	57	28	pastime	pastime	NN
55555	57	29	of	of	IN
55555	57	30	mountain	mountain	NN
55555	57	31	climbing	climbing	NN
55555	57	32	)	)	-RRB-
55555	57	33	,	,	,
55555	57	34	Richard	Richard	NNP
55555	57	35	Wagner	Wagner	NNP
55555	57	36	,	,	,
55555	57	37	and	and	CC
55555	57	38	General	General	NNP
55555	57	39	Booth	Booth	NNP
55555	57	40	.	.	.
55555	58	1	But	but	CC
55555	58	2	after	after	RB
55555	58	3	all	all	RB
55555	58	4	,	,	,
55555	58	5	the	the	DT
55555	58	6	one	one	CD
55555	58	7	great	great	JJ
55555	58	8	argument	argument	NN
55555	58	9	for	for	IN
55555	58	10	a	a	DT
55555	58	11	fleshless	fleshless	JJ
55555	58	12	diet	diet	NN
55555	58	13	is	be	VBZ
55555	58	14	the	the	DT
55555	58	15	humanitarian	humanitarian	JJ
55555	58	16	one	one	NN
55555	58	17	,	,	,
55555	58	18	and	and	CC
55555	58	19	it	-PRON-	PRP
55555	58	20	does	do	VBZ
55555	58	21	not	not	RB
55555	58	22	seem	seem	VB
55555	58	23	possible	possible	JJ
55555	58	24	that	that	IN
55555	58	25	persons	person	NNS
55555	58	26	exist	exist	VBP
55555	58	27	to	to	IN
55555	58	28	-	-	HYPH
55555	58	29	day	day	NN
55555	58	30	who	who	WP
55555	58	31	do	do	VBP
55555	58	32	not	not	RB
55555	58	33	know	know	VB
55555	58	34	of	of	IN
55555	58	35	the	the	DT
55555	58	36	horrors	horror	NNS
55555	58	37	of	of	IN
55555	58	38	cruelty	cruelty	NN
55555	58	39	which	which	WDT
55555	58	40	take	take	VBP
55555	58	41	place	place	NN
55555	58	42	hourly	hourly	RB
55555	58	43	,	,	,
55555	58	44	in	in	IN
55555	58	45	order	order	NN
55555	58	46	that	that	IN
55555	58	47	meat	meat	NN
55555	58	48	may	may	MD
55555	58	49	be	be	VB
55555	58	50	eaten	eat	VBN
55555	58	51	by	by	IN
55555	58	52	men	man	NNS
55555	58	53	and	and	CC
55555	58	54	women	woman	NNS
55555	58	55	who	who	WP
55555	58	56	could	could	MD
55555	58	57	not	not	RB
55555	58	58	look	look	VB
55555	58	59	without	without	IN
55555	58	60	sickening	sicken	VBG
55555	58	61	at	at	IN
55555	58	62	the	the	DT
55555	58	63	process	process	NN
55555	58	64	which	which	WDT
55555	58	65	has	have	VBZ
55555	58	66	made	make	VBN
55555	58	67	possible	possible	JJ
55555	58	68	the	the	DT
55555	58	69	roast	roast	NN
55555	58	70	upon	upon	IN
55555	58	71	their	-PRON-	PRP$
55555	58	72	tables	table	NNS
55555	58	73	,	,	,
55555	58	74	but	but	CC
55555	58	75	who	who	WP
55555	58	76	are	be	VBP
55555	58	77	nevertheless	nevertheless	RB
55555	58	78	the	the	DT
55555	58	79	employers	employer	NNS
55555	58	80	of	of	IN
55555	58	81	every	every	DT
55555	58	82	fainting	faint	VBG
55555	58	83	child	child	NN
55555	58	84	in	in	IN
55555	58	85	the	the	DT
55555	58	86	stock	stock	NN
55555	58	87	-	-	HYPH
55555	58	88	yards	yard	NNS
55555	58	89	,	,	,
55555	58	90	and	and	CC
55555	58	91	every	every	DT
55555	58	92	brutalised	brutalised	JJ
55555	58	93	man	man	NN
55555	58	94	in	in	IN
55555	58	95	the	the	DT
55555	58	96	shambles	shamble	NNS
55555	58	97	,	,	,
55555	58	98	whose	whose	WP$
55555	58	99	wages	wage	NNS
55555	58	100	they	-PRON-	PRP
55555	58	101	pay	pay	VBP
55555	58	102	with	with	IN
55555	58	103	every	every	DT
55555	58	104	pound	pound	NN
55555	58	105	of	of	IN
55555	58	106	meat	meat	NN
55555	58	107	they	-PRON-	PRP
55555	58	108	buy	buy	VBP
55555	58	109	.	.	.
55555	59	1	The	the	DT
55555	59	2	real	real	JJ
55555	59	3	butcher	butcher	NN
55555	59	4	of	of	IN
55555	59	5	an	an	DT
55555	59	6	animal	animal	NN
55555	59	7	is	be	VBZ
55555	59	8	the	the	DT
55555	59	9	one	one	NN
55555	59	10	for	for	IN
55555	59	11	whom	whom	WP
55555	59	12	it	-PRON-	PRP
55555	59	13	receives	receive	VBZ
55555	59	14	its	-PRON-	PRP$
55555	59	15	death	death	NN
55555	59	16	blow	blow	NN
55555	59	17	,	,	,
55555	59	18	not	not	RB
55555	59	19	the	the	DT
55555	59	20	one	one	NN
55555	59	21	who	who	WP
55555	59	22	actually	actually	RB
55555	59	23	deals	deal	VBZ
55555	59	24	that	that	DT
55555	59	25	blow	blow	VBP
55555	59	26	.	.	.
55555	60	1	A	a	DT
55555	60	2	man	man	NN
55555	60	3	who	who	WP
55555	60	4	recently	recently	RB
55555	60	5	visited	visit	VBD
55555	60	6	some	some	DT
55555	60	7	stock	stock	NN
55555	60	8	-	-	HYPH
55555	60	9	yards	yard	NNS
55555	60	10	writes	write	VBZ
55555	60	11	:	:	:
55555	60	12	"	"	``
55555	60	13	We	-PRON-	PRP
55555	60	14	were	be	VBD
55555	60	15	sorry	sorry	JJ
55555	60	16	to	to	TO
55555	60	17	see	see	VB
55555	60	18	the	the	DT
55555	60	19	Thor	Thor	NNP
55555	60	20	man	man	NN
55555	60	21	make	make	VB
55555	60	22	mislicks	mislick	NNS
55555	60	23	at	at	IN
55555	60	24	a	a	DT
55555	60	25	pretty	pretty	JJ
55555	60	26	heifer	heifer	NN
55555	60	27	.	.	.
55555	61	1	His	-PRON-	PRP$
55555	61	2	first	first	JJ
55555	61	3	stroke	stroke	NN
55555	61	4	did	do	VBD
55555	61	5	not	not	RB
55555	61	6	fell	fell	VB
55555	61	7	her	-PRON-	PRP
55555	61	8	,	,	,
55555	61	9	and	and	CC
55555	61	10	she	-PRON-	PRP
55555	61	11	staggered	stagger	VBD
55555	61	12	and	and	CC
55555	61	13	looked	look	VBD
55555	61	14	at	at	IN
55555	61	15	him	-PRON-	PRP
55555	61	16	so	so	RB
55555	61	17	wonderingly	wonderingly	RB
55555	61	18	and	and	CC
55555	61	19	pathetically	pathetically	RB
55555	61	20	.	.	.
55555	62	1	He	-PRON-	PRP
55555	62	2	could	could	MD
55555	62	3	not	not	RB
55555	62	4	strike	strike	VB
55555	62	5	her	-PRON-	PRP
55555	62	6	while	while	IN
55555	62	7	her	-PRON-	PRP$
55555	62	8	head	head	NN
55555	62	9	was	be	VBD
55555	62	10	in	in	IN
55555	62	11	that	that	DT
55555	62	12	position	position	NN
55555	62	13	,	,	,
55555	62	14	and	and	CC
55555	62	15	after	after	IN
55555	62	16	giving	give	VBG
55555	62	17	her	-PRON-	PRP
55555	62	18	two	two	CD
55555	62	19	or	or	CC
55555	62	20	three	three	CD
55555	62	21	more	more	RBR
55555	62	22	ineffectual	ineffectual	JJ
55555	62	23	blows	blow	NNS
55555	62	24	,	,	,
55555	62	25	she	-PRON-	PRP
55555	62	26	looked	look	VBD
55555	62	27	at	at	IN
55555	62	28	him	-PRON-	PRP
55555	62	29	so	so	RB
55555	62	30	reproachfully	reproachfully	RB
55555	62	31	,	,	,
55555	62	32	as	as	IN
55555	62	33	if	if	IN
55555	62	34	pleading	plead	VBG
55555	62	35	,	,	,
55555	62	36	'	'	``
55555	62	37	Why	why	WRB
55555	62	38	do	do	VBP
55555	62	39	you	-PRON-	PRP
55555	62	40	treat	treat	VB
55555	62	41	me	-PRON-	PRP
55555	62	42	so	so	RB
55555	62	43	cruelly	cruelly	RB
55555	62	44	?	?	.
55555	63	1	What	what	WP
55555	63	2	have	have	VBP
55555	63	3	I	-PRON-	PRP
55555	63	4	ever	ever	RB
55555	63	5	done	do	VBN
55555	63	6	to	to	IN
55555	63	7	you	-PRON-	PRP
55555	63	8	?	?	.
55555	63	9	'	'	''
55555	64	1	Finally	finally	RB
55555	64	2	he	-PRON-	PRP
55555	64	3	got	get	VBD
55555	64	4	her	-PRON-	PRP
55555	64	5	down	down	RP
55555	64	6	and	and	CC
55555	64	7	out	out	IN
55555	64	8	of	of	IN
55555	64	9	her	-PRON-	PRP$
55555	64	10	misery	misery	NN
55555	64	11	.	.	.
55555	65	1	I	-PRON-	PRP
55555	65	2	shall	shall	MD
55555	65	3	never	never	RB
55555	65	4	take	take	VB
55555	65	5	a	a	DT
55555	65	6	bit	bit	NN
55555	65	7	of	of	IN
55555	65	8	steak	steak	NN
55555	65	9	on	on	IN
55555	65	10	my	-PRON-	PRP$
55555	65	11	fork	fork	NN
55555	65	12	without	without	IN
55555	65	13	seeing	see	VBG
55555	65	14	that	that	DT
55555	65	15	pretty	pretty	JJ
55555	65	16	heifer	heifer	NN
55555	65	17	lifting	lift	VBG
55555	65	18	her	-PRON-	PRP$
55555	65	19	stunned	stunned	JJ
55555	65	20	head	head	NN
55555	65	21	to	to	IN
55555	65	22	that	that	DT
55555	65	23	awkward	awkward	JJ
55555	65	24	pounder	pounder	NN
55555	65	25	.	.	.
55555	65	26	"	"	''
55555	66	1	Perhaps	perhaps	RB
55555	66	2	nothing	nothing	NN
55555	66	3	more	more	RBR
55555	66	4	revolting	revolting	JJ
55555	66	5	than	than	IN
55555	66	6	this	this	DT
55555	66	7	same	same	JJ
55555	66	8	writer	writer	NN
55555	66	9	's	's	POS
55555	66	10	remarks	remark	NNS
55555	66	11	anent	anent	VBP
55555	66	12	pig	pig	NN
55555	66	13	-	-	HYPH
55555	66	14	killing	killing	NN
55555	66	15	has	have	VBZ
55555	66	16	been	be	VBN
55555	66	17	written	write	VBN
55555	66	18	,	,	,
55555	66	19	but	but	CC
55555	66	20	since	since	IN
55555	66	21	the	the	DT
55555	66	22	words	word	NNS
55555	66	23	are	be	VBP
55555	66	24	accurately	accurately	RB
55555	66	25	true	true	JJ
55555	66	26	,	,	,
55555	66	27	they	-PRON-	PRP
55555	66	28	should	should	MD
55555	66	29	be	be	VB
55555	66	30	fit	fit	JJ
55555	66	31	to	to	TO
55555	66	32	read	read	VB
55555	66	33	,	,	,
55555	66	34	for	for	IN
55555	66	35	if	if	IN
55555	66	36	the	the	DT
55555	66	37	words	word	NNS
55555	66	38	which	which	WDT
55555	66	39	tell	tell	VBP
55555	66	40	the	the	DT
55555	66	41	truth	truth	NN
55555	66	42	about	about	IN
55555	66	43	meat	meat	NN
55555	66	44	as	as	IN
55555	66	45	food	food	NN
55555	66	46	are	be	VBP
55555	66	47	unfit	unfit	JJ
55555	66	48	for	for	IN
55555	66	49	our	-PRON-	PRP$
55555	66	50	ears	ear	NNS
55555	66	51	,	,	,
55555	66	52	the	the	DT
55555	66	53	meat	meat	NN
55555	66	54	itself	-PRON-	PRP
55555	66	55	is	be	VBZ
55555	66	56	not	not	RB
55555	66	57	fit	fit	JJ
55555	66	58	for	for	IN
55555	66	59	our	-PRON-	PRP$
55555	66	60	mouths	mouth	NNS
55555	66	61	.	.	.
55555	67	1	He	-PRON-	PRP
55555	67	2	describes	describe	VBZ
55555	67	3	the	the	DT
55555	67	4	pig	pig	NN
55555	67	5	-	-	HYPH
55555	67	6	sticking	sticking	NN
55555	67	7	,	,	,
55555	67	8	the	the	DT
55555	67	9	skinning	skinning	NN
55555	67	10	,	,	,
55555	67	11	and	and	CC
55555	67	12	the	the	DT
55555	67	13	process	process	NN
55555	67	14	which	which	WDT
55555	67	15	makes	make	VBZ
55555	67	16	the	the	DT
55555	67	17	pig	pig	NN
55555	67	18	into	into	IN
55555	67	19	pork	pork	NN
55555	67	20	,	,	,
55555	67	21	and	and	CC
55555	67	22	then	then	RB
55555	67	23	adds	add	VBZ
55555	67	24	:	:	:
55555	67	25	"	"	``
55555	67	26	He	-PRON-	PRP
55555	67	27	goes	go	VBZ
55555	67	28	into	into	IN
55555	67	29	the	the	DT
55555	67	30	cooling	cool	VBG
55555	67	31	room	room	NN
55555	67	32	,	,	,
55555	67	33	and	and	CC
55555	67	34	the	the	DT
55555	67	35	whole	whole	JJ
55555	67	36	effort	effort	NN
55555	67	37	from	from	IN
55555	67	38	that	that	DT
55555	67	39	time	time	NN
55555	67	40	is	be	VBZ
55555	67	41	to	to	TO
55555	67	42	keep	keep	VB
55555	67	43	him	-PRON-	PRP
55555	67	44	from	from	IN
55555	67	45	crumbling	crumble	VBG
55555	67	46	back	back	RP
55555	67	47	into	into	IN
55555	67	48	dust	dust	NN
55555	67	49	,	,	,
55555	67	50	attacked	attack	VBN
55555	67	51	by	by	IN
55555	67	52	worms	worm	NNS
55555	67	53	.	.	.
55555	68	1	Salt	salt	NN
55555	68	2	and	and	CC
55555	68	3	brine	brine	NN
55555	68	4	and	and	CC
55555	68	5	smoke	smoke	NN
55555	68	6	and	and	CC
55555	68	7	cold	cold	JJ
55555	68	8	prevent	prevent	VB
55555	68	9	the	the	DT
55555	68	10	corpse	corpse	NN
55555	68	11	from	from	IN
55555	68	12	utter	utter	JJ
55555	68	13	dissolution	dissolution	NN
55555	68	14	.	.	.
55555	69	1	The	the	DT
55555	69	2	refrigerator	refrigerator	NN
55555	69	3	is	be	VBZ
55555	69	4	a	a	DT
55555	69	5	sort	sort	NN
55555	69	6	of	of	IN
55555	69	7	Purgatory	purgatory	NN
55555	69	8	where	where	WRB
55555	69	9	the	the	DT
55555	69	10	brute	brute	NN
55555	69	11	stays	stay	VBZ
55555	69	12	until	until	IN
55555	69	13	he	-PRON-	PRP
55555	69	14	finally	finally	RB
55555	69	15	finds	find	VBZ
55555	69	16	a	a	DT
55555	69	17	cemetery	cemetery	NN
55555	69	18	in	in	IN
55555	69	19	the	the	DT
55555	69	20	human	human	JJ
55555	69	21	alimentary	alimentary	JJ
55555	69	22	canal	canal	NN
55555	69	23	.	.	.
55555	69	24	"	"	''
55555	70	1	Yet	yet	RB
55555	70	2	this	this	DT
55555	70	3	man	man	NN
55555	70	4	expects	expect	VBZ
55555	70	5	to	to	TO
55555	70	6	again	again	RB
55555	70	7	have	have	VB
55555	70	8	meat	meat	NN
55555	70	9	"	"	''
55555	70	10	on	on	IN
55555	70	11	his	-PRON-	PRP$
55555	70	12	fork	fork	NN
55555	70	13	"	"	''
55555	70	14	!	!	.
55555	71	1	The	the	DT
55555	71	2	"	"	``
55555	71	3	Cosmopolitan	Cosmopolitan	NNP
55555	71	4	"	"	''
55555	71	5	calls	call	VBZ
55555	71	6	attention	attention	NN
55555	71	7	to	to	IN
55555	71	8	the	the	DT
55555	71	9	remarkable	remarkable	JJ
55555	71	10	procession	procession	NN
55555	71	11	daily	daily	RB
55555	71	12	passing	pass	VBG
55555	71	13	through	through	IN
55555	71	14	a	a	DT
55555	71	15	certain	certain	JJ
55555	71	16	slaughter	slaughter	NN
55555	71	17	-	-	HYPH
55555	71	18	house	house	NN
55555	71	19	,	,	,
55555	71	20	as	as	IN
55555	71	21	follows	follow	VBZ
55555	71	22	:	:	:
55555	71	23	"	"	``
55555	71	24	Imagine	imagine	VB
55555	71	25	a	a	DT
55555	71	26	procession	procession	NN
55555	71	27	of	of	IN
55555	71	28	10,000	10,000	CD
55555	71	29	cattle	cattle	NNS
55555	71	30	marching	march	VBG
55555	71	31	two	two	CD
55555	71	32	by	by	IN
55555	71	33	two	two	CD
55555	71	34	,	,	,
55555	71	35	in	in	IN
55555	71	36	a	a	DT
55555	71	37	line	line	NN
55555	71	38	fifteen	fifteen	CD
55555	71	39	miles	mile	NNS
55555	71	40	long	long	RB
55555	71	41	;	;	:
55555	71	42	let	let	VB
55555	71	43	20,000	20,000	CD
55555	71	44	sheep	sheep	NNS
55555	71	45	follow	follow	VB
55555	71	46	them	-PRON-	PRP
55555	71	47	,	,	,
55555	71	48	bleating	bleat	VBG
55555	71	49	along	along	IN
55555	71	50	twelve	twelve	CD
55555	71	51	miles	mile	NNS
55555	71	52	of	of	IN
55555	71	53	road	road	NN
55555	71	54	;	;	:
55555	71	55	after	after	IN
55555	71	56	them	-PRON-	PRP
55555	71	57	drive	drive	VBP
55555	71	58	sixteen	sixteen	CD
55555	71	59	miles	mile	NNS
55555	71	60	of	of	IN
55555	71	61	hogs	hog	NNS
55555	71	62	,	,	,
55555	71	63	27,000	27,000	CD
55555	71	64	strong	strong	JJ
55555	71	65	;	;	:
55555	71	66	then	then	RB
55555	71	67	let	let	VB
55555	71	68	30,000	30,000	CD
55555	71	69	fowls	fowl	NNS
55555	71	70	bring	bring	VB
55555	71	71	up	up	RP
55555	71	72	the	the	DT
55555	71	73	rear	rear	NN
55555	71	74	,	,	,
55555	71	75	clucking	clucking	NN
55555	71	76	and	and	CC
55555	71	77	quacking	quacking	NN
55555	71	78	and	and	CC
55555	71	79	gobbling	gobbling	NN
55555	71	80	,	,	,
55555	71	81	over	over	IN
55555	71	82	a	a	DT
55555	71	83	space	space	NN
55555	71	84	of	of	IN
55555	71	85	six	six	CD
55555	71	86	miles	mile	NNS
55555	71	87	;	;	:
55555	71	88	and	and	CC
55555	71	89	in	in	IN
55555	71	90	this	this	DT
55555	71	91	whole	whole	JJ
55555	71	92	caravan	caravan	NN
55555	71	93	,	,	,
55555	71	94	stretching	stretch	VBG
55555	71	95	for	for	IN
55555	71	96	nearly	nearly	RB
55555	71	97	fifty	fifty	CD
55555	71	98	miles	mile	NNS
55555	71	99	and	and	CC
55555	71	100	requiring	require	VBG
55555	71	101	two	two	CD
55555	71	102	days	day	NNS
55555	71	103	to	to	TO
55555	71	104	pass	pass	VB
55555	71	105	a	a	DT
55555	71	106	given	give	VBN
55555	71	107	point	point	NN
55555	71	108	,	,	,
55555	71	109	you	-PRON-	PRP
55555	71	110	will	will	MD
55555	71	111	see	see	VB
55555	71	112	the	the	DT
55555	71	113	animals	animal	NNS
55555	71	114	devoted	devote	VBN
55555	71	115	to	to	IN
55555	71	116	death	death	NN
55555	71	117	in	in	IN
55555	71	118	the	the	DT
55555	71	119	packing	pack	VBG
55555	71	120	houses	house	NNS
55555	71	121	of	of	IN
55555	71	122	----	----	NNP
55555	71	123	&	&	CC
55555	71	124	Co.	Co.	NNP
55555	71	125	in	in	IN
55555	71	126	a	a	DT
55555	71	127	single	single	JJ
55555	71	128	day	day	NN
55555	71	129	.	.	.
55555	72	1	Surely	surely	RB
55555	72	2	a	a	DT
55555	72	3	Buddhist	Buddhist	NNP
55555	72	4	would	would	MD
55555	72	5	think	think	VB
55555	72	6	that	that	IN
55555	72	7	the	the	DT
55555	72	8	head	head	NN
55555	72	9	of	of	IN
55555	72	10	that	that	DT
55555	72	11	establishment	establishment	NN
55555	72	12	had	have	VBD
55555	72	13	much	much	JJ
55555	72	14	to	to	TO
55555	72	15	answer	answer	VB
55555	72	16	for	for	IN
55555	72	17	.	.	.
55555	73	1	Never	never	RB
55555	73	2	before	before	RB
55555	73	3	in	in	IN
55555	73	4	the	the	DT
55555	73	5	world	world	NN
55555	73	6	's	's	POS
55555	73	7	history	history	NN
55555	73	8	was	be	VBD
55555	73	9	a	a	DT
55555	73	10	massacre	massacre	NN
55555	73	11	of	of	IN
55555	73	12	the	the	DT
55555	73	13	innocents	innocent	NNS
55555	73	14	organised	organise	VBN
55555	73	15	on	on	IN
55555	73	16	such	such	PDT
55555	73	17	a	a	DT
55555	73	18	stupendous	stupendous	JJ
55555	73	19	scale	scale	NN
55555	73	20	or	or	CC
55555	73	21	with	with	IN
55555	73	22	such	such	JJ
55555	73	23	scientific	scientific	JJ
55555	73	24	system	system	NN
55555	73	25	.	.	.
55555	73	26	"	"	''
55555	74	1	People	People	NNS
55555	74	2	are	be	VBP
55555	74	3	surprisingly	surprisingly	RB
55555	74	4	callous	callous	JJ
55555	74	5	to	to	IN
55555	74	6	the	the	DT
55555	74	7	sufferings	suffering	NNS
55555	74	8	of	of	IN
55555	74	9	those	those	DT
55555	74	10	animals	animal	NNS
55555	74	11	destined	destine	VBN
55555	74	12	to	to	TO
55555	74	13	become	become	VB
55555	74	14	food	food	NN
55555	74	15	.	.	.
55555	75	1	Recently	recently	RB
55555	75	2	some	some	DT
55555	75	3	well	well	RB
55555	75	4	-	-	HYPH
55555	75	5	dressed	dress	VBN
55555	75	6	,	,	,
55555	75	7	well	well	RB
55555	75	8	-	-	HYPH
55555	75	9	mannered	mannered	JJ
55555	75	10	men	man	NNS
55555	75	11	were	be	VBD
55555	75	12	on	on	IN
55555	75	13	a	a	DT
55555	75	14	train	train	NN
55555	75	15	returning	return	VBG
55555	75	16	East	East	NNP
55555	75	17	from	from	IN
55555	75	18	a	a	DT
55555	75	19	Western	western	JJ
55555	75	20	visit	visit	NN
55555	75	21	,	,	,
55555	75	22	and	and	CC
55555	75	23	the	the	DT
55555	75	24	train	train	NN
55555	75	25	coming	come	VBG
55555	75	26	to	to	IN
55555	75	27	a	a	DT
55555	75	28	standstill	standstill	NN
55555	75	29	for	for	IN
55555	75	30	some	some	DT
55555	75	31	reason	reason	NN
55555	75	32	,	,	,
55555	75	33	their	-PRON-	PRP$
55555	75	34	conversation	conversation	NN
55555	75	35	was	be	VBD
55555	75	36	plainly	plainly	RB
55555	75	37	overheard	overheard	JJ
55555	75	38	by	by	IN
55555	75	39	their	-PRON-	PRP$
55555	75	40	fellow	fellow	NN
55555	75	41	-	-	HYPH
55555	75	42	passengers	passenger	NNS
55555	75	43	.	.	.
55555	76	1	They	-PRON-	PRP
55555	76	2	were	be	VBD
55555	76	3	discussing	discuss	VBG
55555	76	4	a	a	DT
55555	76	5	visit	visit	NN
55555	76	6	to	to	IN
55555	76	7	the	the	DT
55555	76	8	stock	stock	NN
55555	76	9	-	-	HYPH
55555	76	10	yards	yard	NNS
55555	76	11	,	,	,
55555	76	12	and	and	CC
55555	76	13	one	one	CD
55555	76	14	of	of	IN
55555	76	15	them	-PRON-	PRP
55555	76	16	,	,	,
55555	76	17	quite	quite	RB
55555	76	18	convulsed	convulse	VBN
55555	76	19	with	with	IN
55555	76	20	laughter	laughter	NN
55555	76	21	,	,	,
55555	76	22	cried	cry	VBD
55555	76	23	out	out	RP
55555	76	24	that	that	IN
55555	76	25	he	-PRON-	PRP
55555	76	26	really	really	RB
55555	76	27	thought	think	VBD
55555	76	28	the	the	DT
55555	76	29	most	most	RBS
55555	76	30	comical	comical	JJ
55555	76	31	sight	sight	NN
55555	76	32	he	-PRON-	PRP
55555	76	33	had	have	VBD
55555	76	34	seen	see	VBN
55555	76	35	while	while	IN
55555	76	36	away	away	RB
55555	76	37	,	,	,
55555	76	38	in	in	IN
55555	76	39	fact	fact	NN
55555	76	40	one	one	CD
55555	76	41	of	of	IN
55555	76	42	the	the	DT
55555	76	43	funniest	funniest	NN
55555	76	44	things	thing	NNS
55555	76	45	he	-PRON-	PRP
55555	76	46	had	have	VBD
55555	76	47	seen	see	VBN
55555	76	48	in	in	IN
55555	76	49	his	-PRON-	PRP$
55555	76	50	whole	whole	JJ
55555	76	51	life	life	NN
55555	76	52	,	,	,
55555	76	53	was	be	VBD
55555	76	54	the	the	DT
55555	76	55	antics	antic	NNS
55555	76	56	of	of	IN
55555	76	57	a	a	DT
55555	76	58	pig	pig	NN
55555	76	59	"	"	''
55555	76	60	which	which	WDT
55555	76	61	had	have	VBD
55555	76	62	escaped	escape	VBN
55555	76	63	out	out	IN
55555	76	64	of	of	IN
55555	76	65	the	the	DT
55555	76	66	scalding	scalding	NN
55555	76	67	pen	pen	NN
55555	76	68	!	!	.
55555	76	69	"	"	''
55555	77	1	The	the	DT
55555	77	2	pig	pig	NN
55555	77	3	-	-	HYPH
55555	77	4	sticker	sticker	NN
55555	77	5	had	have	VBD
55555	77	6	evidently	evidently	RB
55555	77	7	been	be	VBN
55555	77	8	as	as	RB
55555	77	9	awkward	awkward	JJ
55555	77	10	that	that	DT
55555	77	11	time	time	NN
55555	77	12	as	as	IN
55555	77	13	the	the	DT
55555	77	14	man	man	NN
55555	77	15	who	who	WP
55555	77	16	missed	miss	VBD
55555	77	17	the	the	DT
55555	77	18	pretty	pretty	JJ
55555	77	19	heifer	heifer	NN
55555	77	20	.	.	.
55555	78	1	It	-PRON-	PRP
55555	78	2	is	be	VBZ
55555	78	3	daily	daily	RB
55555	78	4	less	less	RBR
55555	78	5	possible	possible	JJ
55555	78	6	to	to	TO
55555	78	7	buy	buy	VB
55555	78	8	turkeys	turkey	NNS
55555	78	9	and	and	CC
55555	78	10	chickens	chicken	NNS
55555	78	11	minus	minus	CC
55555	78	12	their	-PRON-	PRP$
55555	78	13	heads	head	NNS
55555	78	14	.	.	.
55555	79	1	The	the	DT
55555	79	2	delicate	delicate	JJ
55555	79	3	death	death	NN
55555	79	4	without	without	IN
55555	79	5	the	the	DT
55555	79	6	use	use	NN
55555	79	7	of	of	IN
55555	79	8	the	the	DT
55555	79	9	old	old	JJ
55555	79	10	-	-	HYPH
55555	79	11	time	time	NN
55555	79	12	axe	axe	NN
55555	79	13	(	(	-LRB-
55555	79	14	which	which	WDT
55555	79	15	we	-PRON-	PRP
55555	79	16	degraded	degrade	VBD
55555	79	17	men	man	NNS
55555	79	18	and	and	CC
55555	79	19	women	woman	NNS
55555	79	20	have	have	VBP
55555	79	21	thought	think	VBN
55555	79	22	a	a	DT
55555	79	23	pretty	pretty	JJ
55555	79	24	symbol	symbol	NN
55555	79	25	to	to	TO
55555	79	26	place	place	NN
55555	79	27	on	on	IN
55555	79	28	Thanksgiving	Thanksgiving	NNP
55555	79	29	Day	Day	NNP
55555	79	30	table	table	NN
55555	79	31	cards	card	NNS
55555	79	32	)	)	-RRB-
55555	79	33	is	be	VBZ
55555	79	34	brought	bring	VBN
55555	79	35	about	about	RP
55555	79	36	by	by	IN
55555	79	37	hanging	hang	VBG
55555	79	38	the	the	DT
55555	79	39	fowls	fowl	NNS
55555	79	40	up	up	RP
55555	79	41	by	by	IN
55555	79	42	the	the	DT
55555	79	43	feet	foot	NNS
55555	79	44	,	,	,
55555	79	45	in	in	IN
55555	79	46	what	what	WP
55555	79	47	fright	fright	NN
55555	79	48	can	can	MD
55555	79	49	be	be	VB
55555	79	50	imagined	imagine	VBN
55555	79	51	,	,	,
55555	79	52	an	an	DT
55555	79	53	incision	incision	NN
55555	79	54	is	be	VBZ
55555	79	55	then	then	RB
55555	79	56	made	make	VBN
55555	79	57	in	in	IN
55555	79	58	the	the	DT
55555	79	59	roof	roof	NN
55555	79	60	of	of	IN
55555	79	61	the	the	DT
55555	79	62	mouth	mouth	NN
55555	79	63	,	,	,
55555	79	64	and	and	CC
55555	79	65	after	after	IN
55555	79	66	bleeding	bleed	VBG
55555	79	67	to	to	IN
55555	79	68	death	death	NN
55555	79	69	,	,	,
55555	79	70	which	which	WDT
55555	79	71	,	,	,
55555	79	72	as	as	IN
55555	79	73	in	in	IN
55555	79	74	the	the	DT
55555	79	75	case	case	NN
55555	79	76	of	of	IN
55555	79	77	calves	calf	NNS
55555	79	78	or	or	CC
55555	79	79	veal	veal	NN
55555	79	80	,	,	,
55555	79	81	insures	insure	VBZ
55555	79	82	solid	solid	JJ
55555	79	83	white	white	JJ
55555	79	84	flesh	flesh	NN
55555	79	85	,	,	,
55555	79	86	they	-PRON-	PRP
55555	79	87	are	be	VBP
55555	79	88	served	serve	VBN
55555	79	89	as	as	IN
55555	79	90	food	food	NN
55555	79	91	to	to	IN
55555	79	92	dainty	dainty	VB
55555	79	93	women	woman	NNS
55555	79	94	who	who	WP
55555	79	95	can	can	MD
55555	79	96	scarcely	scarcely	RB
55555	79	97	bear	bear	VB
55555	79	98	to	to	TO
55555	79	99	kill	kill	VB
55555	79	100	a	a	DT
55555	79	101	fly	fly	NN
55555	79	102	,	,	,
55555	79	103	and	and	CC
55555	79	104	alas	alas	UH
55555	79	105	!	!	.
55555	80	1	to	to	IN
55555	80	2	some	some	DT
55555	80	3	members	member	NNS
55555	80	4	of	of	IN
55555	80	5	the	the	DT
55555	80	6	societies	society	NNS
55555	80	7	for	for	IN
55555	80	8	the	the	DT
55555	80	9	Prevention	Prevention	NNP
55555	80	10	of	of	IN
55555	80	11	Cruelty	Cruelty	NNP
55555	80	12	to	to	IN
55555	80	13	Animals	Animals	NNPS
55555	80	14	!	!	.
55555	81	1	One	one	CD
55555	81	2	crate	crate	NN
55555	81	3	of	of	IN
55555	81	4	chickens	chicken	NNS
55555	81	5	can	can	MD
55555	81	6	encase	encase	VB
55555	81	7	more	more	JJR
55555	81	8	suffering	suffering	NN
55555	81	9	than	than	IN
55555	81	10	I	-PRON-	PRP
55555	81	11	want	want	VBP
55555	81	12	endured	endure	VBN
55555	81	13	for	for	IN
55555	81	14	me	-PRON-	PRP
55555	81	15	.	.	.
55555	82	1	There	there	EX
55555	82	2	is	be	VBZ
55555	82	3	first	first	RB
55555	82	4	the	the	DT
55555	82	5	terror	terror	NN
55555	82	6	in	in	IN
55555	82	7	capture	capture	NN
55555	82	8	,	,	,
55555	82	9	then	then	RB
55555	82	10	the	the	DT
55555	82	11	suffering	suffering	NN
55555	82	12	of	of	IN
55555	82	13	being	be	VBG
55555	82	14	thrust	thrust	VBN
55555	82	15	,	,	,
55555	82	16	legs	leg	NNS
55555	82	17	often	often	RB
55555	82	18	tied	tie	VBD
55555	82	19	,	,	,
55555	82	20	in	in	IN
55555	82	21	the	the	DT
55555	82	22	small	small	JJ
55555	82	23	over	over	RB
55555	82	24	-	-	HYPH
55555	82	25	crowded	crowded	JJ
55555	82	26	crate	crate	NN
55555	82	27	,	,	,
55555	82	28	then	then	RB
55555	82	29	the	the	DT
55555	82	30	journey	journey	NN
55555	82	31	in	in	IN
55555	82	32	the	the	DT
55555	82	33	shrieking	shrieking	NN
55555	82	34	train	train	NN
55555	82	35	,	,	,
55555	82	36	and	and	CC
55555	82	37	the	the	DT
55555	82	38	thirst	thirst	JJ
55555	82	39	-	-	HYPH
55555	82	40	tortured	torture	VBN
55555	82	41	hours	hour	NNS
55555	82	42	in	in	IN
55555	82	43	the	the	DT
55555	82	44	sun	sun	NN
55555	82	45	before	before	IN
55555	82	46	the	the	DT
55555	82	47	final	final	JJ
55555	82	48	twist	twist	NN
55555	82	49	of	of	IN
55555	82	50	the	the	DT
55555	82	51	neck	neck	NN
55555	82	52	or	or	CC
55555	82	53	the	the	DT
55555	82	54	blow	blow	NN
55555	82	55	of	of	IN
55555	82	56	the	the	DT
55555	82	57	axe	axe	NN
55555	82	58	,	,	,
55555	82	59	given	give	VBN
55555	82	60	in	in	IN
55555	82	61	many	many	JJ
55555	82	62	cases	case	NNS
55555	82	63	just	just	RB
55555	82	64	before	before	IN
55555	82	65	natural	natural	JJ
55555	82	66	death	death	NN
55555	82	67	would	would	MD
55555	82	68	render	render	VB
55555	82	69	the	the	DT
55555	82	70	fowl	fowl	NNP
55555	82	71	unfit	unfit	JJ
55555	82	72	for	for	IN
55555	82	73	sale	sale	NN
55555	82	74	.	.	.
55555	83	1	And	and	CC
55555	83	2	such	such	JJ
55555	83	3	food	food	NN
55555	83	4	,	,	,
55555	83	5	poisoned	poison	VBN
55555	83	6	by	by	IN
55555	83	7	fear	fear	NN
55555	83	8	and	and	CC
55555	83	9	suffering	suffering	NN
55555	83	10	,	,	,
55555	83	11	is	be	VBZ
55555	83	12	considered	consider	VBN
55555	83	13	the	the	DT
55555	83	14	most	most	RBS
55555	83	15	delicate	delicate	JJ
55555	83	16	,	,	,
55555	83	17	and	and	CC
55555	83	18	thought	think	VBD
55555	83	19	fit	fit	JJ
55555	83	20	to	to	TO
55555	83	21	feed	feed	VB
55555	83	22	to	to	IN
55555	83	23	invalids	invalid	NNS
55555	83	24	!	!	.
55555	84	1	That	that	IN
55555	84	2	all	all	DT
55555	84	3	chickens	chicken	NNS
55555	84	4	do	do	VBP
55555	84	5	not	not	RB
55555	84	6	endure	endure	VB
55555	84	7	the	the	DT
55555	84	8	same	same	JJ
55555	84	9	suffering	suffering	NN
55555	84	10	before	before	IN
55555	84	11	death	death	NN
55555	84	12	is	be	VBZ
55555	84	13	no	no	DT
55555	84	14	excuse	excuse	NN
55555	84	15	for	for	IN
55555	84	16	eating	eat	VBG
55555	84	17	them	-PRON-	PRP
55555	84	18	,	,	,
55555	84	19	for	for	IN
55555	84	20	some	some	DT
55555	84	21	will	will	MD
55555	84	22	have	have	VB
55555	84	23	to	to	TO
55555	84	24	submit	submit	VB
55555	84	25	to	to	IN
55555	84	26	it	-PRON-	PRP
55555	84	27	while	while	IN
55555	84	28	chicken	chicken	NN
55555	84	29	is	be	VBZ
55555	84	30	an	an	DT
55555	84	31	article	article	NN
55555	84	32	of	of	IN
55555	84	33	food	food	NN
55555	84	34	.	.	.
55555	85	1	The	the	DT
55555	85	2	modern	modern	JJ
55555	85	3	invention	invention	NN
55555	85	4	of	of	IN
55555	85	5	fattening	fatten	VBG
55555	85	6	fowl	fowl	NN
55555	85	7	by	by	IN
55555	85	8	the	the	DT
55555	85	9	machine	machine	NN
55555	85	10	-	-	HYPH
55555	85	11	stuffing	stuffing	NN
55555	85	12	method	method	NN
55555	85	13	,	,	,
55555	85	14	to	to	TO
55555	85	15	make	make	VB
55555	85	16	what	what	WP
55555	85	17	are	be	VBP
55555	85	18	called	call	VBN
55555	85	19	in	in	IN
55555	85	20	England	England	NNP
55555	85	21	"	"	``
55555	85	22	Surrey	Surrey	NNP
55555	85	23	fowls	fowl	NNS
55555	85	24	,	,	,
55555	85	25	"	"	''
55555	85	26	and	and	CC
55555	85	27	in	in	IN
55555	85	28	America	America	NNP
55555	85	29	are	be	VBP
55555	85	30	given	give	VBN
55555	85	31	various	various	JJ
55555	85	32	fancy	fancy	JJ
55555	85	33	names	name	NNS
55555	85	34	,	,	,
55555	85	35	is	be	VBZ
55555	85	36	so	so	RB
55555	85	37	revolting	revolt	VBG
55555	85	38	that	that	IN
55555	85	39	it	-PRON-	PRP
55555	85	40	almost	almost	RB
55555	85	41	makes	make	VBZ
55555	85	42	one	one	PRP
55555	85	43	faint	faint	VB
55555	85	44	to	to	TO
55555	85	45	read	read	VB
55555	85	46	a	a	DT
55555	85	47	true	true	JJ
55555	85	48	account	account	NN
55555	85	49	of	of	IN
55555	85	50	it	-PRON-	PRP
55555	85	51	.	.	.
55555	86	1	We	-PRON-	PRP
55555	86	2	are	be	VBP
55555	86	3	selfishly	selfishly	RB
55555	86	4	prone	prone	JJ
55555	86	5	to	to	TO
55555	86	6	comfort	comfort	VB
55555	86	7	ourselves	-PRON-	PRP
55555	86	8	when	when	WRB
55555	86	9	these	these	DT
55555	86	10	things	thing	NNS
55555	86	11	are	be	VBP
55555	86	12	brought	bring	VBN
55555	86	13	to	to	IN
55555	86	14	our	-PRON-	PRP$
55555	86	15	notice	notice	NN
55555	86	16	with	with	IN
55555	86	17	the	the	DT
55555	86	18	thought	thought	NN
55555	86	19	that	that	IN
55555	86	20	the	the	DT
55555	86	21	lower	low	JJR
55555	86	22	creatures	creature	NNS
55555	86	23	do	do	VBP
55555	86	24	not	not	RB
55555	86	25	suffer	suffer	VB
55555	86	26	as	as	IN
55555	86	27	we	-PRON-	PRP
55555	86	28	would	would	MD
55555	86	29	.	.	.
55555	87	1	The	the	DT
55555	87	2	fact	fact	NN
55555	87	3	is	be	VBZ
55555	87	4	that	that	IN
55555	87	5	no	no	DT
55555	87	6	two	two	CD
55555	87	7	live	live	JJ
55555	87	8	beings	being	NNS
55555	87	9	suffer	suffer	VBP
55555	87	10	the	the	DT
55555	87	11	same	same	JJ
55555	87	12	in	in	IN
55555	87	13	any	any	DT
55555	87	14	event	event	NN
55555	87	15	,	,	,
55555	87	16	physical	physical	JJ
55555	87	17	or	or	CC
55555	87	18	mental	mental	JJ
55555	87	19	,	,	,
55555	87	20	but	but	CC
55555	87	21	the	the	DT
55555	87	22	lower	low	JJR
55555	87	23	animal	animal	NN
55555	87	24	or	or	CC
55555	87	25	bird	bird	NN
55555	87	26	or	or	CC
55555	87	27	fish	fish	NN
55555	87	28	suffers	suffer	NNS
55555	87	29	in	in	IN
55555	87	30	its	-PRON-	PRP$
55555	87	31	fear	fear	NN
55555	87	32	and	and	CC
55555	87	33	death	death	NN
55555	87	34	all	all	DT
55555	87	35	it	-PRON-	PRP
55555	87	36	is	be	VBZ
55555	87	37	capable	capable	JJ
55555	87	38	of	of	IN
55555	87	39	suffering	suffer	VBG
55555	87	40	,	,	,
55555	87	41	and	and	CC
55555	87	42	we	-PRON-	PRP
55555	87	43	have	have	VBP
55555	87	44	no	no	DT
55555	87	45	right	right	NN
55555	87	46	to	to	TO
55555	87	47	make	make	VB
55555	87	48	any	any	DT
55555	87	49	creature	creature	NN
55555	87	50	do	do	VB
55555	87	51	this	this	DT
55555	87	52	for	for	IN
55555	87	53	our	-PRON-	PRP$
55555	87	54	pleasure	pleasure	NN
55555	87	55	.	.	.
55555	88	1	Mr.	Mr.	NNP
55555	88	2	E.	E.	NNP
55555	88	3	Bell	Bell	NNP
55555	88	4	has	have	VBZ
55555	88	5	written	write	VBN
55555	88	6	,	,	,
55555	88	7	"	"	``
55555	88	8	Dreadful	dreadful	JJ
55555	88	9	are	be	VBP
55555	88	10	the	the	DT
55555	88	11	revelations	revelation	NNS
55555	88	12	made	make	VBN
55555	88	13	by	by	IN
55555	88	14	humane	humane	JJ
55555	88	15	men	man	NNS
55555	88	16	,	,	,
55555	88	17	who	who	WP
55555	88	18	,	,	,
55555	88	19	setting	set	VBG
55555	88	20	aside	aside	RP
55555	88	21	personal	personal	JJ
55555	88	22	comfort	comfort	NN
55555	88	23	and	and	CC
55555	88	24	peace	peace	NN
55555	88	25	of	of	IN
55555	88	26	mind	mind	NN
55555	88	27	,	,	,
55555	88	28	have	have	VBP
55555	88	29	endeavoured	endeavour	VBN
55555	88	30	to	to	TO
55555	88	31	sound	sound	VB
55555	88	32	the	the	DT
55555	88	33	depths	depth	NNS
55555	88	34	of	of	IN
55555	88	35	animal	animal	NN
55555	88	36	agony	agony	NN
55555	88	37	and	and	CC
55555	88	38	bloodshed	bloodshed	NN
55555	88	39	.	.	.
55555	89	1	The	the	DT
55555	89	2	process	process	NN
55555	89	3	of	of	IN
55555	89	4	flaying	flay	VBG
55555	89	5	alive	alive	JJ
55555	89	6	,	,	,
55555	89	7	and	and	CC
55555	89	8	even	even	RB
55555	89	9	of	of	IN
55555	89	10	dismembering	dismember	VBG
55555	89	11	animals	animal	NNS
55555	89	12	before	before	IN
55555	89	13	the	the	DT
55555	89	14	breath	breath	NN
55555	89	15	has	have	VBZ
55555	89	16	left	leave	VBN
55555	89	17	their	-PRON-	PRP$
55555	89	18	bodies	body	NNS
55555	89	19	,	,	,
55555	89	20	is	be	VBZ
55555	89	21	far	far	RB
55555	89	22	from	from	IN
55555	89	23	uncommon	uncommon	JJ
55555	89	24	in	in	IN
55555	89	25	private	private	JJ
55555	89	26	slaughter	slaughter	NN
55555	89	27	-	-	HYPH
55555	89	28	houses	house	NNS
55555	89	29	.	.	.
55555	89	30	"	"	''
55555	90	1	When	when	WRB
55555	90	2	we	-PRON-	PRP
55555	90	3	witness	witness	VBP
55555	90	4	the	the	DT
55555	90	5	cruelty	cruelty	NN
55555	90	6	to	to	IN
55555	90	7	horses	horse	NNS
55555	90	8	on	on	IN
55555	90	9	our	-PRON-	PRP$
55555	90	10	streets	street	NNS
55555	90	11	,	,	,
55555	90	12	though	though	IN
55555	90	13	they	-PRON-	PRP
55555	90	14	are	be	VBP
55555	90	15	property	property	NN
55555	90	16	which	which	WDT
55555	90	17	the	the	DT
55555	90	18	most	most	RBS
55555	90	19	unwise	unwise	JJ
55555	90	20	would	would	MD
55555	90	21	naturally	naturally	RB
55555	90	22	seek	seek	VB
55555	90	23	to	to	TO
55555	90	24	care	care	VB
55555	90	25	for	for	IN
55555	90	26	,	,	,
55555	90	27	we	-PRON-	PRP
55555	90	28	can	can	MD
55555	90	29	only	only	RB
55555	90	30	imagine	imagine	VB
55555	90	31	what	what	WP
55555	90	32	must	must	MD
55555	90	33	chance	chance	VB
55555	90	34	to	to	IN
55555	90	35	the	the	DT
55555	90	36	unfortunate	unfortunate	JJ
55555	90	37	creatures	creature	NNS
55555	90	38	,	,	,
55555	90	39	already	already	RB
55555	90	40	condemned	condemn	VBN
55555	90	41	to	to	IN
55555	90	42	death	death	NN
55555	90	43	and	and	CC
55555	90	44	only	only	RB
55555	90	45	regarded	regard	VBD
55555	90	46	as	as	IN
55555	90	47	food	food	NN
55555	90	48	,	,	,
55555	90	49	at	at	IN
55555	90	50	the	the	DT
55555	90	51	hands	hand	NNS
55555	90	52	of	of	IN
55555	90	53	the	the	DT
55555	90	54	hardened	harden	VBN
55555	90	55	men	man	NNS
55555	90	56	whose	whose	WP$
55555	90	57	miserable	miserable	JJ
55555	90	58	lot	lot	NN
55555	90	59	it	-PRON-	PRP
55555	90	60	is	be	VBZ
55555	90	61	to	to	TO
55555	90	62	be	be	VB
55555	90	63	employed	employ	VBN
55555	90	64	by	by	IN
55555	90	65	Christendom	Christendom	NNP
55555	90	66	to	to	TO
55555	90	67	do	do	VB
55555	90	68	its	-PRON-	PRP$
55555	90	69	most	most	JJS
55555	90	70	evil	evil	JJ
55555	90	71	work	work	NN
55555	90	72	.	.	.
55555	91	1	In	in	IN
55555	91	2	a	a	DT
55555	91	3	pamphlet	pamphlet	NN
55555	91	4	called	call	VBN
55555	91	5	"	"	``
55555	91	6	An	an	DT
55555	91	7	Epitome	Epitome	NNP
55555	91	8	of	of	IN
55555	91	9	Vegetarianism	Vegetarianism	NNP
55555	91	10	"	"	''
55555	91	11	C.	C.	NNP
55555	91	12	P.	P.	NNP
55555	91	13	Newcombe	Newcombe	NNP
55555	91	14	writes	write	VBZ
55555	91	15	:	:	:
55555	91	16	"	"	``
55555	91	17	Our	-PRON-	PRP$
55555	91	18	opponents	opponent	NNS
55555	91	19	are	be	VBP
55555	91	20	quick	quick	JJ
55555	91	21	to	to	TO
55555	91	22	point	point	VB
55555	91	23	out	out	RP
55555	91	24	the	the	DT
55555	91	25	supposed	suppose	VBN
55555	91	26	resemblance	resemblance	NN
55555	91	27	between	between	IN
55555	91	28	the	the	DT
55555	91	29	canine	canine	NN
55555	91	30	teeth	tooth	NNS
55555	91	31	of	of	IN
55555	91	32	man	man	NN
55555	91	33	and	and	CC
55555	91	34	those	those	DT
55555	91	35	of	of	IN
55555	91	36	the	the	DT
55555	91	37	carnivora	carnivora	NN
55555	91	38	,	,	,
55555	91	39	forgetting	forget	VBG
55555	91	40	that	that	IN
55555	91	41	they	-PRON-	PRP
55555	91	42	are	be	VBP
55555	91	43	even	even	RB
55555	91	44	more	more	RBR
55555	91	45	prominent	prominent	JJ
55555	91	46	in	in	IN
55555	91	47	the	the	DT
55555	91	48	ape	ape	NN
55555	91	49	,	,	,
55555	91	50	the	the	DT
55555	91	51	horse	horse	NN
55555	91	52	,	,	,
55555	91	53	and	and	CC
55555	91	54	the	the	DT
55555	91	55	camel	camel	NN
55555	91	56	.	.	.
55555	92	1	We	-PRON-	PRP
55555	92	2	accept	accept	VBP
55555	92	3	the	the	DT
55555	92	4	challenge	challenge	NN
55555	92	5	and	and	CC
55555	92	6	appeal	appeal	NN
55555	92	7	for	for	IN
55555	92	8	an	an	DT
55555	92	9	authoritative	authoritative	JJ
55555	92	10	statement	statement	NN
55555	92	11	of	of	IN
55555	92	12	the	the	DT
55555	92	13	facts	fact	NNS
55555	92	14	to	to	IN
55555	92	15	the	the	DT
55555	92	16	great	great	JJ
55555	92	17	masters	master	NNS
55555	92	18	of	of	IN
55555	92	19	science	science	NN
55555	92	20	,	,	,
55555	92	21	among	among	IN
55555	92	22	whom	whom	WP
55555	92	23	there	there	EX
55555	92	24	is	be	VBZ
55555	92	25	complete	complete	JJ
55555	92	26	agreement	agreement	NN
55555	92	27	,	,	,
55555	92	28	viz	viz	NNP
55555	92	29	.	.	NNP
55555	92	30	,	,	,
55555	92	31	that	that	WDT
55555	92	32	expressed	express	VBN
55555	92	33	by	by	IN
55555	92	34	Baron	Baron	NNP
55555	92	35	Cuvier	Cuvier	NNP
55555	92	36	,	,	,
55555	92	37	the	the	DT
55555	92	38	Professor	Professor	NNP
55555	92	39	of	of	IN
55555	92	40	Natural	Natural	NNP
55555	92	41	History	History	NNP
55555	92	42	in	in	IN
55555	92	43	the	the	DT
55555	92	44	College	College	NNP
55555	92	45	of	of	IN
55555	92	46	France	France	NNP
55555	92	47	,	,	,
55555	92	48	who	who	WP
55555	92	49	wrote	write	VBD
55555	92	50	in	in	IN
55555	92	51	'	'	''
55555	92	52	The	the	DT
55555	92	53	Animal	Animal	NNP
55555	92	54	Kingdom	Kingdom	NNP
55555	92	55	,	,	,
55555	92	56	'	'	''
55555	92	57	vol	vol	NNP
55555	92	58	.	.	.
55555	93	1	i	i	PRP
55555	93	2	,	,	,
55555	93	3	page	page	NN
55555	93	4	88	88	CD
55555	93	5	:	:	:
55555	93	6	'	'	''
55555	93	7	Fruits	fruit	NNS
55555	93	8	,	,	,
55555	93	9	roots	root	NNS
55555	93	10	,	,	,
55555	93	11	and	and	CC
55555	93	12	the	the	DT
55555	93	13	other	other	JJ
55555	93	14	succulent	succulent	JJ
55555	93	15	parts	part	NNS
55555	93	16	of	of	IN
55555	93	17	vegetables	vegetable	NNS
55555	93	18	appear	appear	VBP
55555	93	19	to	to	TO
55555	93	20	be	be	VB
55555	93	21	the	the	DT
55555	93	22	natural	natural	JJ
55555	93	23	food	food	NN
55555	93	24	of	of	IN
55555	93	25	man	man	NN
55555	93	26	;	;	:
55555	93	27	his	-PRON-	PRP$
55555	93	28	hands	hand	NNS
55555	93	29	afford	afford	VBP
55555	93	30	him	-PRON-	PRP
55555	93	31	a	a	DT
55555	93	32	facility	facility	NN
55555	93	33	for	for	IN
55555	93	34	gathering	gather	VBG
55555	93	35	them	-PRON-	PRP
55555	93	36	,	,	,
55555	93	37	and	and	CC
55555	93	38	his	-PRON-	PRP$
55555	93	39	short	short	JJ
55555	93	40	and	and	CC
55555	93	41	comparatively	comparatively	RB
55555	93	42	weak	weak	JJ
55555	93	43	jaws	jaw	NNS
55555	93	44	,	,	,
55555	93	45	his	-PRON-	PRP$
55555	93	46	short	short	JJ
55555	93	47	canine	canine	NN
55555	93	48	teeth	tooth	NNS
55555	93	49	,	,	,
55555	93	50	not	not	RB
55555	93	51	passing	pass	VBG
55555	93	52	beyond	beyond	IN
55555	93	53	the	the	DT
55555	93	54	common	common	JJ
55555	93	55	line	line	NN
55555	93	56	of	of	IN
55555	93	57	others	other	NNS
55555	93	58	,	,	,
55555	93	59	and	and	CC
55555	93	60	his	-PRON-	PRP$
55555	93	61	tuberculous	tuberculous	JJ
55555	93	62	cheek	cheek	NN
55555	93	63	teeth	tooth	NNS
55555	93	64	would	would	MD
55555	93	65	not	not	RB
55555	93	66	permit	permit	VB
55555	93	67	him	-PRON-	PRP
55555	93	68	either	either	CC
55555	93	69	to	to	TO
55555	93	70	feed	feed	VB
55555	93	71	upon	upon	IN
55555	93	72	herbage	herbage	NN
55555	93	73	or	or	CC
55555	93	74	devour	devour	NN
55555	93	75	flesh	flesh	NN
55555	93	76	unless	unless	IN
55555	93	77	these	these	DT
55555	93	78	aliments	aliment	NNS
55555	93	79	were	be	VBD
55555	93	80	previously	previously	RB
55555	93	81	prepared	prepare	VBN
55555	93	82	by	by	IN
55555	93	83	the	the	DT
55555	93	84	culinary	culinary	JJ
55555	93	85	process	process	NN
55555	93	86	.	.	.
55555	93	87	'	'	''
55555	94	1	Similar	similar	JJ
55555	94	2	opinions	opinion	NNS
55555	94	3	are	be	VBP
55555	94	4	expressed	express	VBN
55555	94	5	by	by	IN
55555	94	6	Sir	Sir	NNP
55555	94	7	Charles	Charles	NNP
55555	94	8	Bell	Bell	NNP
55555	94	9	,	,	,
55555	94	10	F.	F.	NNP
55555	94	11	R.	R.	NNP
55555	94	12	S.	S.	NNP
55555	94	13	,	,	,
55555	94	14	Prof.	Prof.	NNP
55555	94	15	William	William	NNP
55555	94	16	Lawrence	Lawrence	NNP
55555	94	17	,	,	,
55555	94	18	F.	F.	NNP
55555	94	19	R.	R.	NNP
55555	94	20	S.	S.	NNP
55555	94	21	,	,	,
55555	94	22	Sir	Sir	NNP
55555	94	23	Richard	Richard	NNP
55555	94	24	Owen	Owen	NNP
55555	94	25	,	,	,
55555	94	26	K.	K.	NNP
55555	94	27	C.	C.	NNP
55555	94	28	B.	B.	NNP
55555	94	29	,	,	,
55555	94	30	F.	F.	NNP
55555	94	31	R.	R.	NNP
55555	94	32	S.	S.	NNP
55555	94	33	,	,	,
55555	94	34	and	and	CC
55555	94	35	Dr.	Dr.	NNP
55555	94	36	Charles	Charles	NNP
55555	94	37	Darwin	Darwin	NNP
55555	94	38	,	,	,
55555	94	39	with	with	IN
55555	94	40	many	many	JJ
55555	94	41	others	other	NNS
55555	94	42	.	.	.
55555	94	43	"	"	''
55555	95	1	While	while	IN
55555	95	2	interesting	interesting	JJ
55555	95	3	in	in	IN
55555	95	4	stating	state	VBG
55555	95	5	a	a	DT
55555	95	6	case	case	NN
55555	95	7	,	,	,
55555	95	8	this	this	DT
55555	95	9	interests	interest	VBZ
55555	95	10	me	-PRON-	PRP
55555	95	11	as	as	IN
55555	95	12	an	an	DT
55555	95	13	argument	argument	NN
55555	95	14	but	but	CC
55555	95	15	little	little	JJ
55555	95	16	,	,	,
55555	95	17	for	for	IN
55555	95	18	if	if	IN
55555	95	19	we	-PRON-	PRP
55555	95	20	were	be	VBD
55555	95	21	carnivorously	carnivorously	RB
55555	95	22	made	make	VBN
55555	95	23	,	,	,
55555	95	24	with	with	IN
55555	95	25	our	-PRON-	PRP$
55555	95	26	minds	mind	NNS
55555	95	27	,	,	,
55555	95	28	our	-PRON-	PRP$
55555	95	29	hearts	heart	NNS
55555	95	30	,	,	,
55555	95	31	our	-PRON-	PRP$
55555	95	32	capacity	capacity	NN
55555	95	33	for	for	IN
55555	95	34	love	love	NN
55555	95	35	and	and	CC
55555	95	36	charity	charity	NN
55555	95	37	,	,	,
55555	95	38	and	and	CC
55555	95	39	that	that	DT
55555	95	40	great	great	JJ
55555	95	41	hope	hope	NN
55555	95	42	we	-PRON-	PRP
55555	95	43	have	have	VBP
55555	95	44	of	of	IN
55555	95	45	finally	finally	RB
55555	95	46	manifesting	manifest	VBG
55555	95	47	the	the	DT
55555	95	48	perfection	perfection	NN
55555	95	49	of	of	IN
55555	95	50	the	the	DT
55555	95	51	sons	son	NNS
55555	95	52	of	of	IN
55555	95	53	God	God	NNP
55555	95	54	,	,	,
55555	95	55	we	-PRON-	PRP
55555	95	56	still	still	RB
55555	95	57	should	should	MD
55555	95	58	control	control	VB
55555	95	59	our	-PRON-	PRP$
55555	95	60	tendencies	tendency	NNS
55555	95	61	by	by	IN
55555	95	62	a	a	DT
55555	95	63	higher	high	JJR
55555	95	64	law	law	NN
55555	95	65	,	,	,
55555	95	66	and	and	CC
55555	95	67	no	no	DT
55555	95	68	more	more	RBR
55555	95	69	be	be	VB
55555	95	70	carnivorous	carnivorous	JJ
55555	95	71	than	than	IN
55555	95	72	we	-PRON-	PRP
55555	95	73	are	be	VBP
55555	95	74	apes	ape	NNS
55555	95	75	,	,	,
55555	95	76	or	or	CC
55555	95	77	marauders	marauder	NNS
55555	95	78	,	,	,
55555	95	79	or	or	CC
55555	95	80	any	any	DT
55555	95	81	other	other	JJ
55555	95	82	mental	mental	JJ
55555	95	83	or	or	CC
55555	95	84	physical	physical	JJ
55555	95	85	manifestation	manifestation	NN
55555	95	86	from	from	IN
55555	95	87	which	which	WDT
55555	95	88	spiritual	spiritual	JJ
55555	95	89	evolution	evolution	NN
55555	95	90	has	have	VBZ
55555	95	91	lifted	lift	VBN
55555	95	92	us	-PRON-	PRP
55555	95	93	high	high	JJ
55555	95	94	.	.	.
55555	96	1	But	but	CC
55555	96	2	this	this	DT
55555	96	3	humanitarianism	humanitarianism	NN
55555	96	4	does	do	VBZ
55555	96	5	not	not	RB
55555	96	6	consider	consider	VB
55555	96	7	alone	alone	RB
55555	96	8	the	the	DT
55555	96	9	animals	animal	NNS
55555	96	10	slaughtered	slaughter	VBN
55555	96	11	,	,	,
55555	96	12	but	but	CC
55555	96	13	the	the	DT
55555	96	14	men	man	NNS
55555	96	15	,	,	,
55555	96	16	women	woman	NNS
55555	96	17	,	,	,
55555	96	18	and	and	CC
55555	96	19	children	child	NNS
55555	96	20	who	who	WP
55555	96	21	do	do	VBP
55555	96	22	this	this	DT
55555	96	23	revolting	revolt	VBG
55555	96	24	work	work	NN
55555	96	25	.	.	.
55555	97	1	One	one	CD
55555	97	2	packing	pack	VBG
55555	97	3	-	-	HYPH
55555	97	4	house	house	NN
55555	97	5	in	in	IN
55555	97	6	the	the	DT
55555	97	7	West	West	NNP
55555	97	8	advertises	advertise	VBZ
55555	97	9	over	over	IN
55555	97	10	18,000	18,000	CD
55555	97	11	employees	employee	NNS
55555	97	12	;	;	:
55555	97	13	multiply	multiply	VB
55555	97	14	this	this	DT
55555	97	15	by	by	IN
55555	97	16	thousands	thousand	NNS
55555	97	17	and	and	CC
55555	97	18	one	one	PRP
55555	97	19	can	can	MD
55555	97	20	estimate	estimate	VB
55555	97	21	the	the	DT
55555	97	22	numbers	number	NNS
55555	97	23	of	of	IN
55555	97	24	human	human	JJ
55555	97	25	beings	being	NNS
55555	97	26	who	who	WP
55555	97	27	are	be	VBP
55555	97	28	thus	thus	RB
55555	97	29	degraded	degraded	JJ
55555	97	30	and	and	CC
55555	97	31	brutalised	brutalise	VBN
55555	97	32	.	.	.
55555	98	1	In	in	IN
55555	98	2	my	-PRON-	PRP$
55555	98	3	own	own	JJ
55555	98	4	household	household	NN
55555	98	5	I	-PRON-	PRP
55555	98	6	have	have	VBP
55555	98	7	made	make	VBN
55555	98	8	it	-PRON-	PRP
55555	98	9	a	a	DT
55555	98	10	point	point	NN
55555	98	11	of	of	IN
55555	98	12	honour	honour	NN
55555	98	13	to	to	TO
55555	98	14	demand	demand	VB
55555	98	15	no	no	DT
55555	98	16	labour	labour	NN
55555	98	17	which	which	WDT
55555	98	18	I	-PRON-	PRP
55555	98	19	would	would	MD
55555	98	20	not	not	RB
55555	98	21	be	be	VB
55555	98	22	willing	willing	JJ
55555	98	23	to	to	TO
55555	98	24	do	do	VB
55555	98	25	myself	-PRON-	PRP
55555	98	26	;	;	:
55555	98	27	I	-PRON-	PRP
55555	98	28	might	may	MD
55555	98	29	fail	fail	VB
55555	98	30	in	in	IN
55555	98	31	strength	strength	NN
55555	98	32	,	,	,
55555	98	33	but	but	CC
55555	98	34	morally	morally	RB
55555	98	35	I	-PRON-	PRP
55555	98	36	would	would	MD
55555	98	37	be	be	VB
55555	98	38	willing	willing	JJ
55555	98	39	to	to	TO
55555	98	40	undertake	undertake	VB
55555	98	41	any	any	DT
55555	98	42	work	work	NN
55555	98	43	required	require	VBN
55555	98	44	by	by	IN
55555	98	45	me	-PRON-	PRP
55555	98	46	,	,	,
55555	98	47	and	and	CC
55555	98	48	from	from	IN
55555	98	49	the	the	DT
55555	98	50	day	day	NN
55555	98	51	I	-PRON-	PRP
55555	98	52	realised	realise	VBD
55555	98	53	what	what	WP
55555	98	54	I	-PRON-	PRP
55555	98	55	required	require	VBD
55555	98	56	from	from	IN
55555	98	57	others	other	NNS
55555	98	58	if	if	IN
55555	98	59	I	-PRON-	PRP
55555	98	60	ate	eat	VBD
55555	98	61	meat	meat	NN
55555	98	62	,	,	,
55555	98	63	I	-PRON-	PRP
55555	98	64	became	become	VBD
55555	98	65	an	an	DT
55555	98	66	abstainer	abstainer	NN
55555	98	67	from	from	IN
55555	98	68	it	-PRON-	PRP
55555	98	69	,	,	,
55555	98	70	for	for	IN
55555	98	71	no	no	DT
55555	98	72	surer	sure	JJR
55555	98	73	ethical	ethical	JJ
55555	98	74	truth	truth	NN
55555	98	75	can	can	MD
55555	98	76	be	be	VB
55555	98	77	stated	state	VBN
55555	98	78	than	than	IN
55555	98	79	that	that	IN
55555	98	80	we	-PRON-	PRP
55555	98	81	have	have	VBP
55555	98	82	no	no	DT
55555	98	83	moral	moral	JJ
55555	98	84	right	right	NN
55555	98	85	to	to	TO
55555	98	86	demand	demand	VB
55555	98	87	from	from	IN
55555	98	88	the	the	DT
55555	98	89	hands	hand	NNS
55555	98	90	of	of	IN
55555	98	91	another	another	DT
55555	98	92	,	,	,
55555	98	93	work	work	NN
55555	98	94	we	-PRON-	PRP
55555	98	95	would	would	MD
55555	98	96	not	not	RB
55555	98	97	be	be	VB
55555	98	98	willing	willing	JJ
55555	98	99	to	to	TO
55555	98	100	undertake	undertake	VB
55555	98	101	ourselves	-PRON-	PRP
55555	98	102	.	.	.
55555	99	1	Mr.	Mr.	NNP
55555	99	2	Henry	Henry	NNP
55555	99	3	Salt	Salt	NNP
55555	99	4	has	have	VBZ
55555	99	5	written	write	VBN
55555	99	6	,	,	,
55555	99	7	"	"	''
55555	99	8	Of	of	IN
55555	99	9	all	all	DT
55555	99	10	recognised	recognise	VBN
55555	99	11	occupations	occupation	NNS
55555	99	12	,	,	,
55555	99	13	the	the	DT
55555	99	14	work	work	NN
55555	99	15	which	which	WDT
55555	99	16	is	be	VBZ
55555	99	17	looked	look	VBN
55555	99	18	upon	upon	IN
55555	99	19	with	with	IN
55555	99	20	the	the	DT
55555	99	21	greatest	great	JJS
55555	99	22	loathing	loathing	NN
55555	99	23	(	(	-LRB-
55555	99	24	next	next	RB
55555	99	25	to	to	IN
55555	99	26	the	the	DT
55555	99	27	hangman	hangman	NN
55555	99	28	's	's	POS
55555	99	29	)	)	-RRB-
55555	99	30	is	be	VBZ
55555	99	31	that	that	DT
55555	99	32	of	of	IN
55555	99	33	the	the	DT
55555	99	34	butcher	butcher	NN
55555	99	35	--	--	:
55555	99	36	the	the	DT
55555	99	37	trade	trade	NN
55555	99	38	of	of	IN
55555	99	39	doing	do	VBG
55555	99	40	to	to	IN
55555	99	41	death	death	NN
55555	99	42	countless	countless	JJ
55555	99	43	numbers	number	NNS
55555	99	44	of	of	IN
55555	99	45	inoffensive	inoffensive	JJ
55555	99	46	and	and	CC
55555	99	47	highly	highly	RB
55555	99	48	organised	organise	VBN
55555	99	49	creatures	creature	NNS
55555	99	50	,	,	,
55555	99	51	amid	amid	IN
55555	99	52	scenes	scene	NNS
55555	99	53	of	of	IN
55555	99	54	indescribable	indescribable	JJ
55555	99	55	filth	filth	NN
55555	99	56	and	and	CC
55555	99	57	ferocity	ferocity	NN
55555	99	58	--	--	:
55555	99	59	is	be	VBZ
55555	99	60	delegated	delegate	VBN
55555	99	61	to	to	IN
55555	99	62	a	a	DT
55555	99	63	pariah	pariah	NNP
55555	99	64	class	class	NN
55555	99	65	of	of	IN
55555	99	66	slaughter	slaughter	NN
55555	99	67	-	-	HYPH
55555	99	68	men	man	NNS
55555	99	69	,	,	,
55555	99	70	who	who	WP
55555	99	71	are	be	VBP
55555	99	72	thus	thus	RB
55555	99	73	themselves	-PRON-	PRP
55555	99	74	made	make	VBD
55555	99	75	the	the	DT
55555	99	76	victims	victim	NNS
55555	99	77	of	of	IN
55555	99	78	a	a	DT
55555	99	79	grievous	grievous	JJ
55555	99	80	social	social	JJ
55555	99	81	wrong	wrong	NN
55555	99	82	.	.	.
55555	99	83	"	"	''
55555	100	1	So	so	RB
55555	100	2	large	large	JJ
55555	100	3	a	a	DT
55555	100	4	percentage	percentage	NN
55555	100	5	of	of	IN
55555	100	6	the	the	DT
55555	100	7	murderers	murderer	NNS
55555	100	8	of	of	IN
55555	100	9	to	to	IN
55555	100	10	-	-	HYPH
55555	100	11	day	day	NN
55555	100	12	have	have	VBP
55555	100	13	been	be	VBN
55555	100	14	butchers	butcher	NNS
55555	100	15	,	,	,
55555	100	16	they	-PRON-	PRP
55555	100	17	or	or	CC
55555	100	18	their	-PRON-	PRP$
55555	100	19	fathers	father	NNS
55555	100	20	before	before	IN
55555	100	21	them	-PRON-	PRP
55555	100	22	,	,	,
55555	100	23	that	that	IN
55555	100	24	these	these	DT
55555	100	25	statistics	statistic	NNS
55555	100	26	alone	alone	RB
55555	100	27	constitute	constitute	VBP
55555	100	28	a	a	DT
55555	100	29	sufficient	sufficient	JJ
55555	100	30	argument	argument	NN
55555	100	31	for	for	IN
55555	100	32	Vegetarianism	Vegetarianism	NNP
55555	100	33	.	.	.
55555	101	1	Man	man	NN
55555	101	2	's	's	POS
55555	101	3	inhumanity	inhumanity	NN
55555	101	4	to	to	IN
55555	101	5	himself	-PRON-	PRP
55555	101	6	in	in	IN
55555	101	7	this	this	DT
55555	101	8	matter	matter	NN
55555	101	9	of	of	IN
55555	101	10	flesh	flesh	NN
55555	101	11	eating	eating	NN
55555	101	12	is	be	VBZ
55555	101	13	rapidly	rapidly	RB
55555	101	14	being	be	VBG
55555	101	15	uncovered	uncover	VBN
55555	101	16	by	by	IN
55555	101	17	meat	meat	NN
55555	101	18	inspectors	inspector	NNS
55555	101	19	,	,	,
55555	101	20	food	food	NN
55555	101	21	experts	expert	NNS
55555	101	22	,	,	,
55555	101	23	and	and	CC
55555	101	24	hundreds	hundred	NNS
55555	101	25	of	of	IN
55555	101	26	physicians	physician	NNS
55555	101	27	the	the	DT
55555	101	28	world	world	NN
55555	101	29	over	over	RP
55555	101	30	.	.	.
55555	102	1	The	the	DT
55555	102	2	statistics	statistic	NNS
55555	102	3	comparing	compare	VBG
55555	102	4	meat	meat	NN
55555	102	5	-	-	HYPH
55555	102	6	eating	eat	VBG
55555	102	7	and	and	CC
55555	102	8	non	non	JJ
55555	102	9	-	-	JJ
55555	102	10	meat	meat	JJ
55555	102	11	-	-	HYPH
55555	102	12	eating	eat	VBG
55555	102	13	races	race	NNS
55555	102	14	with	with	IN
55555	102	15	regard	regard	NN
55555	102	16	to	to	IN
55555	102	17	tuberculosis	tuberculosis	NN
55555	102	18	,	,	,
55555	102	19	cancer	cancer	NN
55555	102	20	,	,	,
55555	102	21	appendicitis	appendicitis	NNP
55555	102	22	,	,	,
55555	102	23	etc	etc	FW
55555	102	24	.	.	.
55555	102	25	,	,	,
55555	102	26	are	be	VBP
55555	102	27	of	of	IN
55555	102	28	the	the	DT
55555	102	29	greatest	great	JJS
55555	102	30	interest	interest	NN
55555	102	31	to	to	IN
55555	102	32	those	those	DT
55555	102	33	who	who	WP
55555	102	34	care	care	VBP
55555	102	35	not	not	RB
55555	102	36	only	only	RB
55555	102	37	for	for	IN
55555	102	38	the	the	DT
55555	102	39	health	health	NN
55555	102	40	but	but	CC
55555	102	41	for	for	IN
55555	102	42	the	the	DT
55555	102	43	mere	mere	JJ
55555	102	44	cleanness	cleanness	NN
55555	102	45	of	of	IN
55555	102	46	their	-PRON-	PRP$
55555	102	47	bodies	body	NNS
55555	102	48	.	.	.
55555	103	1	Dr.	Dr.	NNP
55555	103	2	B.	B.	NNP
55555	103	3	W.	W.	NNP
55555	103	4	Richardson	Richardson	NNP
55555	103	5	,	,	,
55555	103	6	in	in	IN
55555	103	7	a	a	DT
55555	103	8	book	book	NN
55555	103	9	called	call	VBN
55555	103	10	"	"	``
55555	103	11	The	the	DT
55555	103	12	Field	Field	NNP
55555	103	13	of	of	IN
55555	103	14	Disease	Disease	NNP
55555	103	15	,	,	,
55555	103	16	"	"	''
55555	103	17	says	say	VBZ
55555	103	18	:	:	:
55555	103	19	"	"	``
55555	103	20	In	in	IN
55555	103	21	Jewish	jewish	JJ
55555	103	22	communities	community	NNS
55555	103	23	there	there	EX
55555	103	24	are	be	VBP
55555	103	25	a	a	DT
55555	103	26	number	number	NN
55555	103	27	of	of	IN
55555	103	28	men	man	NNS
55555	103	29	set	set	VBN
55555	103	30	apart	apart	RB
55555	103	31	to	to	TO
55555	103	32	act	act	VB
55555	103	33	as	as	IN
55555	103	34	inspectors	inspector	NNS
55555	103	35	of	of	IN
55555	103	36	animal	animal	NN
55555	103	37	food	food	NN
55555	103	38	.	.	.
55555	104	1	They	-PRON-	PRP
55555	104	2	attend	attend	VBP
55555	104	3	at	at	IN
55555	104	4	the	the	DT
55555	104	5	slaughter	slaughter	NN
55555	104	6	-	-	HYPH
55555	104	7	houses	house	NNS
55555	104	8	,	,	,
55555	104	9	and	and	CC
55555	104	10	after	after	IN
55555	104	11	an	an	DT
55555	104	12	animal	animal	NN
55555	104	13	is	be	VBZ
55555	104	14	slain	slay	VBN
55555	104	15	and	and	CC
55555	104	16	dressed	dress	VBN
55555	104	17	they	-PRON-	PRP
55555	104	18	submit	submit	VBP
55555	104	19	it	-PRON-	PRP
55555	104	20	to	to	IN
55555	104	21	inspection	inspection	NN
55555	104	22	;	;	:
55555	104	23	then	then	RB
55555	104	24	,	,	,
55555	104	25	unless	unless	IN
55555	104	26	they	-PRON-	PRP
55555	104	27	put	put	VBP
55555	104	28	upon	upon	IN
55555	104	29	it	-PRON-	PRP
55555	104	30	their	-PRON-	PRP$
55555	104	31	sign	sign	NN
55555	104	32	,	,	,
55555	104	33	that	that	IN
55555	104	34	it	-PRON-	PRP
55555	104	35	is	be	VBZ
55555	104	36	free	free	JJ
55555	104	37	from	from	IN
55555	104	38	disease	disease	NN
55555	104	39	,	,	,
55555	104	40	it	-PRON-	PRP
55555	104	41	is	be	VBZ
55555	104	42	not	not	RB
55555	104	43	permitted	permit	VBN
55555	104	44	to	to	TO
55555	104	45	enter	enter	VB
55555	104	46	a	a	DT
55555	104	47	Jewish	jewish	JJ
55555	104	48	family	family	NN
55555	104	49	.	.	.
55555	105	1	It	-PRON-	PRP
55555	105	2	enters	enter	VBZ
55555	105	3	into	into	IN
55555	105	4	the	the	DT
55555	105	5	families	family	NNS
55555	105	6	outside	outside	IN
55555	105	7	the	the	DT
55555	105	8	Jewish	jewish	JJ
55555	105	9	community	community	NN
55555	105	10	,	,	,
55555	105	11	so	so	IN
55555	105	12	that	that	IN
55555	105	13	we	-PRON-	PRP
55555	105	14	who	who	WP
55555	105	15	are	be	VBP
55555	105	16	not	not	RB
55555	105	17	Jews	Jews	NNPS
55555	105	18	actually	actually	RB
55555	105	19	accept	accept	VBP
55555	105	20	into	into	IN
55555	105	21	our	-PRON-	PRP$
55555	105	22	bodies	body	NNS
55555	105	23	food	food	NN
55555	105	24	which	which	WDT
55555	105	25	the	the	DT
55555	105	26	Jews	Jews	NNPS
55555	105	27	have	have	VBP
55555	105	28	rejected	reject	VBN
55555	105	29	as	as	IN
55555	105	30	diseased	disease	VBN
55555	105	31	.	.	.
55555	105	32	"	"	''
55555	106	1	The	the	DT
55555	106	2	statistics	statistic	NNS
55555	106	3	taken	take	VBN
55555	106	4	from	from	IN
55555	106	5	two	two	CD
55555	106	6	small	small	JJ
55555	106	7	abattoirs	abattoir	NNS
55555	106	8	alone	alone	RB
55555	106	9	,	,	,
55555	106	10	for	for	IN
55555	106	11	one	one	CD
55555	106	12	year	year	NN
55555	106	13	,	,	,
55555	106	14	as	as	IN
55555	106	15	given	give	VBN
55555	106	16	by	by	IN
55555	106	17	a	a	DT
55555	106	18	secretary	secretary	NN
55555	106	19	of	of	IN
55555	106	20	one	one	CD
55555	106	21	Jewish	jewish	JJ
55555	106	22	ecclesiastical	ecclesiastical	JJ
55555	106	23	board	board	NN
55555	106	24	are	be	VBP
55555	106	25	as	as	IN
55555	106	26	follows	follow	VBZ
55555	106	27	:	:	:
55555	106	28	Total	total	JJ
55555	106	29	oxen	oxen	NN
55555	106	30	killed	kill	VBD
55555	106	31	22,308	22,308	CD
55555	106	32	Diseased	disease	VBN
55555	106	33	7,885	7,885	CD
55555	106	34	Total	total	JJ
55555	106	35	calves	calf	NNS
55555	106	36	killed	kill	VBD
55555	106	37	3,330	3,330	CD
55555	106	38	Diseased	disease	VBN
55555	106	39	705	705	CD
55555	106	40	Total	total	JJ
55555	106	41	sheep	sheep	NNS
55555	106	42	killed	kill	VBD
55555	106	43	41,556	41,556	CD
55555	106	44	Diseased	disease	VBN
55555	106	45	13,019	13,019	CD
55555	106	46	According	accord	VBG
55555	106	47	to	to	IN
55555	106	48	this	this	DT
55555	106	49	very	very	RB
55555	106	50	nearly	nearly	RB
55555	106	51	one	one	CD
55555	106	52	-	-	HYPH
55555	106	53	third	third	NN
55555	106	54	of	of	IN
55555	106	55	all	all	PDT
55555	106	56	the	the	DT
55555	106	57	meat	meat	NN
55555	106	58	sold	sell	VBN
55555	106	59	to	to	IN
55555	106	60	Christian	christian	JJ
55555	106	61	families	family	NNS
55555	106	62	is	be	VBZ
55555	106	63	tainted	taint	VBN
55555	106	64	by	by	IN
55555	106	65	parasitical	parasitical	JJ
55555	106	66	disease	disease	NN
55555	106	67	.	.	.
55555	107	1	If	if	IN
55555	107	2	an	an	DT
55555	107	3	animal	animal	NN
55555	107	4	dies	die	VBZ
55555	107	5	of	of	IN
55555	107	6	cancer	cancer	NN
55555	107	7	,	,	,
55555	107	8	tuberculosis	tuberculosis	NN
55555	107	9	,	,	,
55555	107	10	etc	etc	FW
55555	107	11	.	.	FW
55555	107	12	,	,	,
55555	107	13	our	-PRON-	PRP$
55555	107	14	laws	law	NNS
55555	107	15	protect	protect	VBP
55555	107	16	us	-PRON-	PRP
55555	107	17	from	from	IN
55555	107	18	the	the	DT
55555	107	19	carcass	carcass	NN
55555	107	20	,	,	,
55555	107	21	but	but	CC
55555	107	22	,	,	,
55555	107	23	if	if	IN
55555	107	24	slaughtered	slaughter	VBN
55555	107	25	,	,	,
55555	107	26	the	the	DT
55555	107	27	diseased	diseased	JJ
55555	107	28	portion	portion	NN
55555	107	29	is	be	VBZ
55555	107	30	cut	cut	VBN
55555	107	31	away	away	RB
55555	107	32	and	and	CC
55555	107	33	the	the	DT
55555	107	34	remainder	remainder	NN
55555	107	35	is	be	VBZ
55555	107	36	sold	sell	VBN
55555	107	37	as	as	IN
55555	107	38	fit	fit	JJ
55555	107	39	for	for	IN
55555	107	40	food	food	NN
55555	107	41	.	.	.
55555	108	1	Such	such	JJ
55555	108	2	blood	blood	NN
55555	108	3	is	be	VBZ
55555	108	4	squeezed	squeeze	VBN
55555	108	5	from	from	IN
55555	108	6	beef	beef	NN
55555	108	7	and	and	CC
55555	108	8	poured	pour	VBN
55555	108	9	by	by	IN
55555	108	10	the	the	DT
55555	108	11	gallon	gallon	NN
55555	108	12	by	by	IN
55555	108	13	loving	love	VBG
55555	108	14	hands	hand	NNS
55555	108	15	into	into	IN
55555	108	16	the	the	DT
55555	108	17	willing	willing	JJ
55555	108	18	lips	lip	NNS
55555	108	19	of	of	IN
55555	108	20	consumptives	consumptive	NNS
55555	108	21	and	and	CC
55555	108	22	anæmics	anæmic	NNS
55555	108	23	!	!	.
55555	109	1	The	the	DT
55555	109	2	true	true	JJ
55555	109	3	Vegetarian	Vegetarian	NNP
55555	109	4	will	will	MD
55555	109	5	not	not	RB
55555	109	6	be	be	VB
55555	109	7	seen	see	VBN
55555	109	8	adorned	adorn	VBN
55555	109	9	(	(	-LRB-
55555	109	10	?	?	.
55555	109	11	)	)	-RRB-
55555	110	1	by	by	IN
55555	110	2	any	any	DT
55555	110	3	of	of	IN
55555	110	4	the	the	DT
55555	110	5	reapings	reaping	NNS
55555	110	6	from	from	IN
55555	110	7	a	a	DT
55555	110	8	dead	dead	JJ
55555	110	9	body	body	NN
55555	110	10	,	,	,
55555	110	11	whether	whether	IN
55555	110	12	they	-PRON-	PRP
55555	110	13	be	be	VBP
55555	110	14	feathers	feather	NNS
55555	110	15	or	or	CC
55555	110	16	furs	fur	NNS
55555	110	17	,	,	,
55555	110	18	for	for	IN
55555	110	19	these	these	DT
55555	110	20	have	have	VBP
55555	110	21	no	no	DT
55555	110	22	beauty	beauty	NN
55555	110	23	in	in	IN
55555	110	24	the	the	DT
55555	110	25	sight	sight	NN
55555	110	26	of	of	IN
55555	110	27	those	those	DT
55555	110	28	who	who	WP
55555	110	29	see	see	VBP
55555	110	30	them	-PRON-	PRP
55555	110	31	in	in	IN
55555	110	32	thought	thought	NN
55555	110	33	,	,	,
55555	110	34	dripping	drip	VBG
55555	110	35	with	with	IN
55555	110	36	the	the	DT
55555	110	37	blood	blood	NN
55555	110	38	from	from	IN
55555	110	39	which	which	WDT
55555	110	40	they	-PRON-	PRP
55555	110	41	can	can	MD
55555	110	42	never	never	RB
55555	110	43	be	be	VB
55555	110	44	truly	truly	RB
55555	110	45	cleansed	cleanse	VBN
55555	110	46	.	.	.
55555	111	1	Those	those	DT
55555	111	2	who	who	WP
55555	111	3	would	would	MD
55555	111	4	"	"	``
55555	111	5	strain	strain	VB
55555	111	6	at	at	IN
55555	111	7	gnats	gnat	NNS
55555	111	8	"	"	''
55555	111	9	while	while	IN
55555	111	10	swallowing	swallow	VBG
55555	111	11	camels	camel	NNS
55555	111	12	,	,	,
55555	111	13	criticise	criticise	VB
55555	111	14	the	the	DT
55555	111	15	Vegetarian	Vegetarian	NNP
55555	111	16	for	for	IN
55555	111	17	his	-PRON-	PRP$
55555	111	18	kid	kid	JJ
55555	111	19	gloves	glove	NNS
55555	111	20	and	and	CC
55555	111	21	his	-PRON-	PRP$
55555	111	22	leather	leather	NN
55555	111	23	shoes	shoe	NNS
55555	111	24	;	;	,
55555	111	25	but	but	CC
55555	111	26	perfect	perfect	JJ
55555	111	27	conditions	condition	NNS
55555	111	28	do	do	VBP
55555	111	29	not	not	RB
55555	111	30	yet	yet	RB
55555	111	31	prevail	prevail	VB
55555	111	32	for	for	IN
55555	111	33	the	the	DT
55555	111	34	absolutely	absolutely	RB
55555	111	35	consistent	consistent	JJ
55555	111	36	carrying	carrying	NN
55555	111	37	out	out	IN
55555	111	38	of	of	IN
55555	111	39	his	-PRON-	PRP$
55555	111	40	principles	principle	NNS
55555	111	41	;	;	:
55555	111	42	his	-PRON-	PRP$
55555	111	43	effort	effort	NN
55555	111	44	is	be	VBZ
55555	111	45	to	to	TO
55555	111	46	help	help	VB
55555	111	47	to	to	TO
55555	111	48	bring	bring	VB
55555	111	49	these	these	DT
55555	111	50	to	to	TO
55555	111	51	pass	pass	VB
55555	111	52	,	,	,
55555	111	53	and	and	CC
55555	111	54	he	-PRON-	PRP
55555	111	55	does	do	VBZ
55555	111	56	not	not	RB
55555	111	57	refrain	refrain	VB
55555	111	58	from	from	IN
55555	111	59	beginning	begin	VBG
55555	111	60	for	for	IN
55555	111	61	the	the	DT
55555	111	62	reason	reason	NN
55555	111	63	that	that	IN
55555	111	64	he	-PRON-	PRP
55555	111	65	can	can	MD
55555	111	66	not	not	RB
55555	111	67	yet	yet	RB
55555	111	68	do	do	VB
55555	111	69	all	all	DT
55555	111	70	.	.	.
55555	112	1	An	an	DT
55555	112	2	adequate	adequate	JJ
55555	112	3	substitute	substitute	NN
55555	112	4	for	for	IN
55555	112	5	leather	leather	NN
55555	112	6	has	have	VBZ
55555	112	7	been	be	VBN
55555	112	8	made	make	VBN
55555	112	9	which	which	WDT
55555	112	10	experiments	experiment	NNS
55555	112	11	have	have	VBP
55555	112	12	proven	prove	VBN
55555	112	13	of	of	IN
55555	112	14	value	value	NN
55555	112	15	,	,	,
55555	112	16	but	but	CC
55555	112	17	,	,	,
55555	112	18	as	as	RB
55555	112	19	yet	yet	RB
55555	112	20	,	,	,
55555	112	21	there	there	EX
55555	112	22	is	be	VBZ
55555	112	23	no	no	DT
55555	112	24	demand	demand	NN
55555	112	25	which	which	WDT
55555	112	26	justifies	justify	VBZ
55555	112	27	its	-PRON-	PRP$
55555	112	28	manufacture	manufacture	NN
55555	112	29	.	.	.
55555	113	1	Many	many	JJ
55555	113	2	express	express	VBP
55555	113	3	the	the	DT
55555	113	4	fear	fear	NN
55555	113	5	that	that	IN
55555	113	6	,	,	,
55555	113	7	were	be	VBD
55555	113	8	wholesale	wholesale	JJ
55555	113	9	slaughter	slaughter	NN
55555	113	10	abolished	abolish	VBN
55555	113	11	,	,	,
55555	113	12	the	the	DT
55555	113	13	earth	earth	NN
55555	113	14	would	would	MD
55555	113	15	be	be	VB
55555	113	16	overrun	overrun	NN
55555	113	17	by	by	IN
55555	113	18	the	the	DT
55555	113	19	lower	low	JJR
55555	113	20	animals	animal	NNS
55555	113	21	;	;	:
55555	113	22	but	but	CC
55555	113	23	were	be	VBD
55555	113	24	artificial	artificial	JJ
55555	113	25	and	and	CC
55555	113	26	unnatural	unnatural	JJ
55555	113	27	breeding	breeding	NN
55555	113	28	discontinued	discontinue	VBD
55555	113	29	we	-PRON-	PRP
55555	113	30	can	can	MD
55555	113	31	safely	safely	RB
55555	113	32	trust	trust	VB
55555	113	33	that	that	IN
55555	113	34	the	the	DT
55555	113	35	animal	animal	NN
55555	113	36	creation	creation	NN
55555	113	37	would	would	MD
55555	113	38	find	find	VB
55555	113	39	its	-PRON-	PRP$
55555	113	40	proper	proper	JJ
55555	113	41	place	place	NN
55555	113	42	in	in	IN
55555	113	43	the	the	DT
55555	113	44	world	world	NN
55555	113	45	,	,	,
55555	113	46	as	as	IN
55555	113	47	everything	everything	NN
55555	113	48	does	do	VBZ
55555	113	49	,	,	,
55555	113	50	under	under	IN
55555	113	51	the	the	DT
55555	113	52	guidance	guidance	NN
55555	113	53	of	of	IN
55555	113	54	the	the	DT
55555	113	55	controlling	controlling	JJ
55555	113	56	Mind	mind	NN
55555	113	57	which	which	WDT
55555	113	58	is	be	VBZ
55555	113	59	Creator	creator	NN
55555	113	60	.	.	.
55555	114	1	Stop	stop	VB
55555	114	2	and	and	CC
55555	114	3	think	think	VB
55555	114	4	for	for	IN
55555	114	5	a	a	DT
55555	114	6	moment	moment	NN
55555	114	7	what	what	WP
55555	114	8	the	the	DT
55555	114	9	world	world	NN
55555	114	10	would	would	MD
55555	114	11	be	be	VB
55555	114	12	like	like	IN
55555	114	13	to	to	IN
55555	114	14	-	-	HYPH
55555	114	15	day	day	NN
55555	114	16	if	if	IN
55555	114	17	it	-PRON-	PRP
55555	114	18	were	be	VBD
55555	114	19	Vegetarian	vegetarian	JJ
55555	114	20	.	.	.
55555	115	1	If	if	IN
55555	115	2	the	the	DT
55555	115	3	world	world	NN
55555	115	4	were	be	VBD
55555	115	5	Vegetarian	vegetarian	JJ
55555	115	6	,	,	,
55555	115	7	the	the	DT
55555	115	8	endless	endless	JJ
55555	115	9	caravans	caravan	NNS
55555	115	10	of	of	IN
55555	115	11	doomed	doom	VBN
55555	115	12	creatures	creature	NNS
55555	115	13	would	would	MD
55555	115	14	not	not	RB
55555	115	15	be	be	VB
55555	115	16	ambling	amble	VBG
55555	115	17	to	to	IN
55555	115	18	the	the	DT
55555	115	19	shambles	shamble	NNS
55555	115	20	;	;	:
55555	115	21	not	not	RB
55555	115	22	a	a	DT
55555	115	23	man	man	NN
55555	115	24	would	would	MD
55555	115	25	be	be	VB
55555	115	26	brutalised	brutalise	VBN
55555	115	27	by	by	IN
55555	115	28	the	the	DT
55555	115	29	daily	daily	JJ
55555	115	30	slaughter	slaughter	NN
55555	115	31	of	of	IN
55555	115	32	hundreds	hundred	NNS
55555	115	33	of	of	IN
55555	115	34	gentle	gentle	JJ
55555	115	35	creatures	creature	NNS
55555	115	36	;	;	:
55555	115	37	not	not	RB
55555	115	38	a	a	DT
55555	115	39	woman	woman	NN
55555	115	40	would	would	MD
55555	115	41	be	be	VB
55555	115	42	engaged	engage	VBN
55555	115	43	in	in	IN
55555	115	44	sorting	sort	VBG
55555	115	45	edible	edible	JJ
55555	115	46	parts	part	NNS
55555	115	47	from	from	IN
55555	115	48	the	the	DT
55555	115	49	dissected	dissect	VBN
55555	115	50	carcasses	carcass	NNS
55555	115	51	,	,	,
55555	115	52	making	make	VBG
55555	115	53	all	all	DT
55555	115	54	red	red	JJ
55555	115	55	around	around	IN
55555	115	56	her	-PRON-	PRP
55555	115	57	;	;	:
55555	115	58	not	not	RB
55555	115	59	a	a	DT
55555	115	60	child	child	NN
55555	115	61	would	would	MD
55555	115	62	be	be	VB
55555	115	63	standing	stand	VBG
55555	115	64	deep	deep	RB
55555	115	65	in	in	IN
55555	115	66	offal	offal	NN
55555	115	67	,	,	,
55555	115	68	seeking	seek	VBG
55555	115	69	useful	useful	JJ
55555	115	70	bits	bit	NNS
55555	115	71	of	of	IN
55555	115	72	dead	dead	JJ
55555	115	73	bodies	body	NNS
55555	115	74	;	;	:
55555	115	75	"	"	``
55555	115	76	where	where	WRB
55555	115	77	sympathy	sympathy	NN
55555	115	78	is	be	VBZ
55555	115	79	,	,	,
55555	115	80	cruelty	cruelty	NNP
55555	115	81	is	be	VBZ
55555	115	82	impossible	impossible	JJ
55555	115	83	,	,	,
55555	115	84	"	"	''
55555	115	85	therefore	therefore	RB
55555	115	86	,	,	,
55555	115	87	not	not	RB
55555	115	88	a	a	DT
55555	115	89	dog	dog	NN
55555	115	90	would	would	MD
55555	115	91	be	be	VB
55555	115	92	maltreated	maltreat	VBN
55555	115	93	,	,	,
55555	115	94	not	not	RB
55555	115	95	a	a	DT
55555	115	96	cat	cat	NN
55555	115	97	selfishly	selfishly	RB
55555	115	98	deserted	desert	VBN
55555	115	99	to	to	TO
55555	115	100	starve	starve	VB
55555	115	101	,	,	,
55555	115	102	not	not	RB
55555	115	103	a	a	DT
55555	115	104	horse	horse	NN
55555	115	105	cruelly	cruelly	RB
55555	115	106	beaten	beat	VBN
55555	115	107	,	,	,
55555	115	108	and	and	CC
55555	115	109	not	not	RB
55555	115	110	a	a	DT
55555	115	111	vivisectionist	vivisectionist	NN
55555	115	112	could	could	MD
55555	115	113	be	be	VB
55555	115	114	found	find	VBN
55555	115	115	on	on	IN
55555	115	116	the	the	DT
55555	115	117	face	face	NN
55555	115	118	of	of	IN
55555	115	119	the	the	DT
55555	115	120	earth	earth	NN
55555	115	121	!	!	.
55555	116	1	Those	those	DT
55555	116	2	who	who	WP
55555	116	3	had	have	VBD
55555	116	4	learned	learn	VBN
55555	116	5	to	to	TO
55555	116	6	be	be	VB
55555	116	7	just	just	RB
55555	116	8	to	to	IN
55555	116	9	the	the	DT
55555	116	10	lower	low	JJR
55555	116	11	animals	animal	NNS
55555	116	12	would	would	MD
55555	116	13	not	not	RB
55555	116	14	fail	fail	VB
55555	116	15	in	in	IN
55555	116	16	their	-PRON-	PRP$
55555	116	17	duties	duty	NNS
55555	116	18	to	to	IN
55555	116	19	man	man	VB
55555	116	20	,	,	,
55555	116	21	and	and	CC
55555	116	22	in	in	IN
55555	116	23	this	this	DT
55555	116	24	millennium	millennium	NN
55555	116	25	,	,	,
55555	116	26	prophesied	prophesy	VBD
55555	116	27	in	in	IN
55555	116	28	Isaiah	Isaiah	NNP
55555	116	29	xi	xi	NNP
55555	116	30	:	:	:
55555	116	31	9	9	CD
55555	116	32	,	,	,
55555	116	33	slaughter	slaughter	NN
55555	116	34	-	-	HYPH
55555	116	35	houses	house	NNS
55555	116	36	,	,	,
55555	116	37	transport	transport	NN
55555	116	38	cars	car	NNS
55555	116	39	,	,	,
55555	116	40	and	and	CC
55555	116	41	cattle	cattle	NNS
55555	116	42	-	-	:
55555	116	43	ships	ship	NNS
55555	116	44	would	would	MD
55555	116	45	be	be	VB
55555	116	46	empty	empty	JJ
55555	116	47	,	,	,
55555	116	48	and	and	CC
55555	116	49	the	the	DT
55555	116	50	fields	field	NNS
55555	116	51	and	and	CC
55555	116	52	meadows	meadow	NNS
55555	116	53	would	would	MD
55555	116	54	be	be	VB
55555	116	55	filled	fill	VBN
55555	116	56	with	with	IN
55555	116	57	labourers	labourer	NNS
55555	116	58	under	under	IN
55555	116	59	the	the	DT
55555	116	60	clear	clear	JJ
55555	116	61	sky	sky	NN
55555	116	62	,	,	,
55555	116	63	tilling	till	VBG
55555	116	64	the	the	DT
55555	116	65	ground	ground	NN
55555	116	66	to	to	TO
55555	116	67	provide	provide	VB
55555	116	68	the	the	DT
55555	116	69	food	food	NN
55555	116	70	of	of	IN
55555	116	71	man	man	NN
55555	116	72	.	.	.
55555	117	1	M.	M.	NNP
55555	117	2	R.	R.	NNP
55555	117	3	L.	L.	NNP
55555	117	4	S.	S.	NNP
55555	117	5	Providence	Providence	NNP
55555	117	6	House	House	NNP
55555	117	7	,	,	,
55555	117	8	Chestnut	Chestnut	NNP
55555	117	9	Hill	Hill	NNP
55555	117	10	,	,	,
55555	117	11	Mass.	Massachusetts	NNP
55555	118	1	I	-PRON-	PRP
55555	118	2	do	do	VBP
55555	118	3	not	not	RB
55555	118	4	see	see	VB
55555	118	5	how	how	WRB
55555	118	6	it	-PRON-	PRP
55555	118	7	is	be	VBZ
55555	118	8	possible	possible	JJ
55555	118	9	that	that	IN
55555	118	10	so	so	RB
55555	118	11	many	many	JJ
55555	118	12	good	good	JJ
55555	118	13	people	people	NNS
55555	118	14	remain	remain	VBP
55555	118	15	meat	meat	NN
55555	118	16	-	-	HYPH
55555	118	17	eaters	eater	NNS
55555	118	18	.	.	.
55555	119	1	Count	Count	NNP
55555	119	2	Leo	Leo	NNP
55555	119	3	Tolstoi	Tolstoi	NNP
55555	119	4	.	.	.
55555	120	1	THE	the	DT
55555	120	2	KITCHEN	KITCHEN	NNP
55555	120	3	There	there	EX
55555	120	4	is	be	VBZ
55555	120	5	no	no	DT
55555	120	6	room	room	NN
55555	120	7	in	in	IN
55555	120	8	the	the	DT
55555	120	9	house	house	NN
55555	120	10	which	which	WDT
55555	120	11	requires	require	VBZ
55555	120	12	such	such	JJ
55555	120	13	careful	careful	JJ
55555	120	14	furnishing	furnishing	NN
55555	120	15	as	as	IN
55555	120	16	the	the	DT
55555	120	17	kitchen	kitchen	NN
55555	120	18	,	,	,
55555	120	19	and	and	CC
55555	120	20	much	much	JJ
55555	120	21	time	time	NN
55555	120	22	may	may	MD
55555	120	23	be	be	VB
55555	120	24	saved	save	VBN
55555	120	25	there	there	RB
55555	120	26	if	if	IN
55555	120	27	the	the	DT
55555	120	28	right	right	JJ
55555	120	29	thing	thing	NN
55555	120	30	is	be	VBZ
55555	120	31	in	in	IN
55555	120	32	the	the	DT
55555	120	33	right	right	JJ
55555	120	34	place	place	NN
55555	120	35	,	,	,
55555	120	36	for	for	IN
55555	120	37	just	just	RB
55555	120	38	as	as	RB
55555	120	39	truly	truly	RB
55555	120	40	as	as	IN
55555	120	41	"	"	``
55555	120	42	the	the	DT
55555	120	43	means	mean	NNS
55555	120	44	to	to	TO
55555	120	45	do	do	VB
55555	120	46	ill	ill	JJ
55555	120	47	deeds	deed	NNS
55555	120	48	make	make	VB
55555	120	49	ill	ill	JJ
55555	120	50	deeds	deed	NNS
55555	120	51	done	do	VBN
55555	120	52	,	,	,
55555	120	53	"	"	``
55555	120	54	do	do	VBP
55555	120	55	the	the	DT
55555	120	56	means	mean	NNS
55555	120	57	to	to	TO
55555	120	58	do	do	VB
55555	120	59	things	thing	NNS
55555	120	60	well	well	RB
55555	120	61	tend	tend	VB
55555	120	62	toward	toward	IN
55555	120	63	their	-PRON-	PRP$
55555	120	64	being	be	VBG
55555	120	65	done	do	VBN
55555	120	66	.	.	.
55555	121	1	To	to	IN
55555	121	2	house	house	NN
55555	121	3	-	-	HYPH
55555	121	4	builders	builder	NNS
55555	121	5	I	-PRON-	PRP
55555	121	6	would	would	MD
55555	121	7	urge	urge	VB
55555	121	8	that	that	IN
55555	121	9	it	-PRON-	PRP
55555	121	10	pays	pay	VBZ
55555	121	11	to	to	TO
55555	121	12	have	have	VB
55555	121	13	a	a	DT
55555	121	14	white	white	JJ
55555	121	15	enamelled	enamel	VBN
55555	121	16	sink	sink	NN
55555	121	17	,	,	,
55555	121	18	and	and	CC
55555	121	19	to	to	TO
55555	121	20	insist	insist	VB
55555	121	21	that	that	IN
55555	121	22	no	no	DT
55555	121	23	sand	sand	NN
55555	121	24	-	-	HYPH
55555	121	25	soap	soap	NN
55555	121	26	or	or	CC
55555	121	27	scouring	scour	VBG
55555	121	28	soap	soap	NN
55555	121	29	be	be	VB
55555	121	30	used	use	VBN
55555	121	31	on	on	IN
55555	121	32	it	-PRON-	PRP
55555	121	33	,	,	,
55555	121	34	as	as	IN
55555	121	35	this	this	DT
55555	121	36	removes	remove	VBZ
55555	121	37	the	the	DT
55555	121	38	finish	finish	NN
55555	121	39	and	and	CC
55555	121	40	makes	make	VBZ
55555	121	41	it	-PRON-	PRP
55555	121	42	less	less	RBR
55555	121	43	easy	easy	JJ
55555	121	44	to	to	TO
55555	121	45	keep	keep	VB
55555	121	46	it	-PRON-	PRP
55555	121	47	spotless	spotless	JJ
55555	121	48	.	.	.
55555	122	1	See	see	VB
55555	122	2	that	that	IN
55555	122	3	a	a	DT
55555	122	4	package	package	NN
55555	122	5	of	of	IN
55555	122	6	one	one	CD
55555	122	7	of	of	IN
55555	122	8	the	the	DT
55555	122	9	cleaning	cleaning	NN
55555	122	10	powders	powder	NNS
55555	122	11	is	be	VBZ
55555	122	12	placed	place	VBN
55555	122	13	near	near	IN
55555	122	14	the	the	DT
55555	122	15	sink	sink	NN
55555	122	16	,	,	,
55555	122	17	convenient	convenient	JJ
55555	122	18	for	for	IN
55555	122	19	use	use	VB
55555	122	20	the	the	DT
55555	122	21	first	first	JJ
55555	122	22	time	time	NN
55555	122	23	the	the	DT
55555	122	24	maid	maid	NN
55555	122	25	looks	look	VBZ
55555	122	26	about	about	IN
55555	122	27	for	for	IN
55555	122	28	materials	material	NNS
55555	122	29	,	,	,
55555	122	30	and	and	CC
55555	122	31	over	over	IN
55555	122	32	the	the	DT
55555	122	33	sink	sink	NN
55555	122	34	on	on	IN
55555	122	35	small	small	JJ
55555	122	36	hooks	hook	NNS
55555	122	37	have	have	VBP
55555	122	38	hung	hang	VBN
55555	122	39	two	two	CD
55555	122	40	or	or	CC
55555	122	41	three	three	CD
55555	122	42	different	different	JJ
55555	122	43	shaped	shape	VBN
55555	122	44	sink	sink	NN
55555	122	45	brushes	brush	NNS
55555	122	46	.	.	.
55555	123	1	An	an	DT
55555	123	2	enamelled	enamel	VBN
55555	123	3	soap	soap	NN
55555	123	4	-	-	HYPH
55555	123	5	dish	dish	NN
55555	123	6	should	should	MD
55555	123	7	be	be	VB
55555	123	8	fastened	fasten	VBN
55555	123	9	above	above	IN
55555	123	10	the	the	DT
55555	123	11	sink	sink	NN
55555	123	12	,	,	,
55555	123	13	and	and	CC
55555	123	14	on	on	IN
55555	123	15	the	the	DT
55555	123	16	left	left	NN
55555	123	17	of	of	IN
55555	123	18	it	-PRON-	PRP
55555	123	19	a	a	DT
55555	123	20	grooved	grooved	JJ
55555	123	21	,	,	,
55555	123	22	slightly	slightly	RB
55555	123	23	slanting	slant	VBG
55555	123	24	draining	draining	NN
55555	123	25	board	board	NN
55555	123	26	for	for	IN
55555	123	27	washed	washed	JJ
55555	123	28	dishes	dish	NNS
55555	123	29	;	;	:
55555	123	30	hanging	hang	VBG
55555	123	31	under	under	IN
55555	123	32	this	this	DT
55555	123	33	on	on	IN
55555	123	34	a	a	DT
55555	123	35	large	large	JJ
55555	123	36	hook	hook	NN
55555	123	37	should	should	MD
55555	123	38	be	be	VB
55555	123	39	the	the	DT
55555	123	40	enamelled	enamel	VBN
55555	123	41	dishpan	dishpan	NN
55555	123	42	and	and	CC
55555	123	43	back	back	NN
55555	123	44	of	of	IN
55555	123	45	it	-PRON-	PRP
55555	123	46	a	a	DT
55555	123	47	wire	wire	NN
55555	123	48	drainer	drainer	NN
55555	123	49	,	,	,
55555	123	50	both	both	DT
55555	123	51	hanging	hang	VBG
55555	123	52	free	free	JJ
55555	123	53	from	from	IN
55555	123	54	the	the	DT
55555	123	55	wall	wall	NN
55555	123	56	.	.	.
55555	124	1	Any	any	DT
55555	124	2	kitchen	kitchen	NN
55555	124	3	can	can	MD
55555	124	4	have	have	VB
55555	124	5	a	a	DT
55555	124	6	chair	chair	NN
55555	124	7	-	-	HYPH
55555	124	8	rail	rail	NN
55555	124	9	put	put	VBD
55555	124	10	around	around	IN
55555	124	11	it	-PRON-	PRP
55555	124	12	,	,	,
55555	124	13	and	and	CC
55555	124	14	this	this	DT
55555	124	15	four	four	CD
55555	124	16	-	-	HYPH
55555	124	17	inch	inch	NN
55555	124	18	wide	wide	JJ
55555	124	19	board	board	NN
55555	124	20	should	should	MD
55555	124	21	be	be	VB
55555	124	22	arranged	arrange	VBN
55555	124	23	with	with	IN
55555	124	24	small	small	JJ
55555	124	25	hooks	hook	NNS
55555	124	26	placed	place	VBN
55555	124	27	at	at	IN
55555	124	28	a	a	DT
55555	124	29	distance	distance	NN
55555	124	30	of	of	IN
55555	124	31	ten	ten	CD
55555	124	32	or	or	CC
55555	124	33	twelve	twelve	CD
55555	124	34	inches	inch	NNS
55555	124	35	apart	apart	RB
55555	124	36	,	,	,
55555	124	37	and	and	CC
55555	124	38	on	on	IN
55555	124	39	these	these	DT
55555	124	40	should	should	MD
55555	124	41	hang	hang	VB
55555	124	42	the	the	DT
55555	124	43	enamelled	enamel	VBN
55555	124	44	spoons	spoon	NNS
55555	124	45	,	,	,
55555	124	46	strainers	strainer	NNS
55555	124	47	,	,	,
55555	124	48	egg	egg	NN
55555	124	49	-	-	HYPH
55555	124	50	beater	beater	NN
55555	124	51	,	,	,
55555	124	52	small	small	JJ
55555	124	53	jugs	jug	NNS
55555	124	54	,	,	,
55555	124	55	and	and	CC
55555	124	56	the	the	DT
55555	124	57	saucepans	saucepan	NNS
55555	124	58	,	,	,
55555	124	59	the	the	DT
55555	124	60	bottoms	bottom	NNS
55555	124	61	of	of	IN
55555	124	62	these	these	DT
55555	124	63	being	be	VBG
55555	124	64	always	always	RB
55555	124	65	in	in	IN
55555	124	66	evidence	evidence	NN
55555	124	67	and	and	CC
55555	124	68	not	not	RB
55555	124	69	out	out	IN
55555	124	70	of	of	IN
55555	124	71	sight	sight	NN
55555	124	72	in	in	IN
55555	124	73	cupboards	cupboard	NNS
55555	124	74	.	.	.
55555	125	1	The	the	DT
55555	125	2	Europeans	Europeans	NNPS
55555	125	3	have	have	VBP
55555	125	4	always	always	RB
55555	125	5	had	have	VBN
55555	125	6	their	-PRON-	PRP$
55555	125	7	cooking	cooking	NN
55555	125	8	utensils	utensil	NNS
55555	125	9	displayed	display	VBD
55555	125	10	as	as	IN
55555	125	11	a	a	DT
55555	125	12	part	part	NN
55555	125	13	of	of	IN
55555	125	14	the	the	DT
55555	125	15	kitchen	kitchen	NN
55555	125	16	furnishing	furnish	VBG
55555	125	17	,	,	,
55555	125	18	and	and	CC
55555	125	19	when	when	WRB
55555	125	20	this	this	DT
55555	125	21	is	be	VBZ
55555	125	22	done	do	VBN
55555	125	23	there	there	EX
55555	125	24	is	be	VBZ
55555	125	25	less	less	JJR
55555	125	26	temptation	temptation	NN
55555	125	27	to	to	TO
55555	125	28	neglect	neglect	VB
55555	125	29	their	-PRON-	PRP$
55555	125	30	absolute	absolute	JJ
55555	125	31	cleanliness	cleanliness	NN
55555	125	32	.	.	.
55555	126	1	One	one	CD
55555	126	2	of	of	IN
55555	126	3	the	the	DT
55555	126	4	comforts	comfort	NNS
55555	126	5	of	of	IN
55555	126	6	my	-PRON-	PRP$
55555	126	7	kitchen	kitchen	NN
55555	126	8	is	be	VBZ
55555	126	9	a	a	DT
55555	126	10	holder	holder	NN
55555	126	11	for	for	IN
55555	126	12	saucepan	saucepan	NN
55555	126	13	covers	cover	VBZ
55555	126	14	;	;	:
55555	126	15	I	-PRON-	PRP
55555	126	16	was	be	VBD
55555	126	17	about	about	JJ
55555	126	18	to	to	TO
55555	126	19	invent	invent	VB
55555	126	20	such	such	PDT
55555	126	21	a	a	DT
55555	126	22	holder	holder	NN
55555	126	23	when	when	WRB
55555	126	24	I	-PRON-	PRP
55555	126	25	found	find	VBD
55555	126	26	that	that	IN
55555	126	27	the	the	DT
55555	126	28	wire	wire	NN
55555	126	29	ones	one	NNS
55555	126	30	made	make	VBN
55555	126	31	to	to	TO
55555	126	32	display	display	VB
55555	126	33	half	half	PDT
55555	126	34	a	a	DT
55555	126	35	dozen	dozen	NN
55555	126	36	handsome	handsome	JJ
55555	126	37	plates	plate	NNS
55555	126	38	were	be	VBD
55555	126	39	perfectly	perfectly	RB
55555	126	40	suitable	suitable	JJ
55555	126	41	.	.	.
55555	127	1	One	one	CD
55555	127	2	of	of	IN
55555	127	3	these	these	DT
55555	127	4	hangs	hang	NNS
55555	127	5	beside	beside	IN
55555	127	6	the	the	DT
55555	127	7	stove	stove	NN
55555	127	8	and	and	CC
55555	127	9	the	the	DT
55555	127	10	covers	cover	NNS
55555	127	11	are	be	VBP
55555	127	12	conveniently	conveniently	RB
55555	127	13	at	at	IN
55555	127	14	hand	hand	NN
55555	127	15	when	when	WRB
55555	127	16	required	require	VBN
55555	127	17	.	.	.
55555	128	1	A	a	DT
55555	128	2	cupboard	cupboard	NN
55555	128	3	built	build	VBN
55555	128	4	in	in	IN
55555	128	5	the	the	DT
55555	128	6	kitchen	kitchen	NN
55555	128	7	,	,	,
55555	128	8	sixteen	sixteen	CD
55555	128	9	inches	inch	NNS
55555	128	10	deep	deep	JJ
55555	128	11	and	and	CC
55555	128	12	six	six	CD
55555	128	13	feet	foot	NNS
55555	128	14	across	across	RB
55555	128	15	,	,	,
55555	128	16	will	will	MD
55555	128	17	hold	hold	VB
55555	128	18	all	all	PDT
55555	128	19	the	the	DT
55555	128	20	casseroles	casserole	NNS
55555	128	21	,	,	,
55555	128	22	baking	baking	NN
55555	128	23	-	-	HYPH
55555	128	24	pans	pan	NNS
55555	128	25	,	,	,
55555	128	26	tins	tin	NNS
55555	128	27	for	for	IN
55555	128	28	spices	spice	NNS
55555	128	29	,	,	,
55555	128	30	etc	etc	FW
55555	128	31	.	.	FW
55555	128	32	,	,	,
55555	128	33	which	which	WDT
55555	128	34	the	the	DT
55555	128	35	usual	usual	JJ
55555	128	36	family	family	NN
55555	128	37	requires	require	VBZ
55555	128	38	.	.	.
55555	129	1	Mine	-PRON-	PRP
55555	129	2	was	be	VBD
55555	129	3	built	build	VBN
55555	129	4	with	with	IN
55555	129	5	this	this	DT
55555	129	6	conviction	conviction	NN
55555	129	7	,	,	,
55555	129	8	and	and	CC
55555	129	9	if	if	IN
55555	129	10	it	-PRON-	PRP
55555	129	11	becomes	become	VBZ
55555	129	12	overcrowded	overcrowded	JJ
55555	129	13	,	,	,
55555	129	14	I	-PRON-	PRP
55555	129	15	know	know	VBP
55555	129	16	it	-PRON-	PRP
55555	129	17	has	have	VBZ
55555	129	18	things	thing	NNS
55555	129	19	in	in	IN
55555	129	20	it	-PRON-	PRP
55555	129	21	which	which	WDT
55555	129	22	do	do	VBP
55555	129	23	not	not	RB
55555	129	24	belong	belong	VB
55555	129	25	there	there	RB
55555	129	26	,	,	,
55555	129	27	and	and	CC
55555	129	28	a	a	DT
55555	129	29	few	few	JJ
55555	129	30	moments	moment	NNS
55555	129	31	given	give	VBN
55555	129	32	to	to	IN
55555	129	33	overseeing	oversee	VBG
55555	129	34	its	-PRON-	PRP$
55555	129	35	rearrangement	rearrangement	NN
55555	129	36	always	always	RB
55555	129	37	leave	leave	VBP
55555	129	38	it	-PRON-	PRP
55555	129	39	with	with	IN
55555	129	40	all	all	PDT
55555	129	41	the	the	DT
55555	129	42	space	space	NN
55555	129	43	required	require	VBN
55555	129	44	.	.	.
55555	130	1	The	the	DT
55555	130	2	table	table	NN
55555	130	3	shown	show	VBN
55555	130	4	in	in	IN
55555	130	5	the	the	DT
55555	130	6	illustration	illustration	NN
55555	130	7	is	be	VBZ
55555	130	8	becoming	become	VBG
55555	130	9	well	well	RB
55555	130	10	-	-	HYPH
55555	130	11	known	know	VBN
55555	130	12	in	in	IN
55555	130	13	American	american	JJ
55555	130	14	kitchens	kitchen	NNS
55555	130	15	;	;	:
55555	130	16	the	the	DT
55555	130	17	deep	deep	JJ
55555	130	18	drawers	drawer	NNS
55555	130	19	for	for	IN
55555	130	20	flour	flour	NN
55555	130	21	,	,	,
55555	130	22	etc	etc	FW
55555	130	23	.	.	.
55555	130	24	,	,	,
55555	130	25	are	be	VBP
55555	130	26	a	a	DT
55555	130	27	convenience	convenience	NN
55555	130	28	not	not	RB
55555	130	29	easy	easy	JJ
55555	130	30	to	to	TO
55555	130	31	estimate	estimate	VB
55555	130	32	,	,	,
55555	130	33	but	but	CC
55555	130	34	the	the	DT
55555	130	35	fact	fact	NN
55555	130	36	that	that	IN
55555	130	37	two	two	CD
55555	130	38	sizes	size	NNS
55555	130	39	of	of	IN
55555	130	40	pastry	pastry	NN
55555	130	41	boards	board	NNS
55555	130	42	slide	slide	VBP
55555	130	43	snugly	snugly	RB
55555	130	44	into	into	IN
55555	130	45	their	-PRON-	PRP$
55555	130	46	places	place	NNS
55555	130	47	under	under	IN
55555	130	48	the	the	DT
55555	130	49	top	top	NN
55555	130	50	is	be	VBZ
55555	130	51	its	-PRON-	PRP$
55555	130	52	best	good	JJS
55555	130	53	feature	feature	NN
55555	130	54	.	.	.
55555	131	1	A	a	DT
55555	131	2	ball	ball	NN
55555	131	3	of	of	IN
55555	131	4	string	string	NN
55555	131	5	in	in	IN
55555	131	6	a	a	DT
55555	131	7	holder	holder	NN
55555	131	8	hung	hang	VBN
55555	131	9	up	up	RP
55555	131	10	with	with	IN
55555	131	11	small	small	JJ
55555	131	12	scissors	scissor	NNS
55555	131	13	attached	attach	VBN
55555	131	14	,	,	,
55555	131	15	a	a	DT
55555	131	16	neat	neat	JJ
55555	131	17	calendar	calendar	NN
55555	131	18	,	,	,
55555	131	19	a	a	DT
55555	131	20	washable	washable	JJ
55555	131	21	tablet	tablet	NN
55555	131	22	for	for	IN
55555	131	23	orders	order	NNS
55555	131	24	,	,	,
55555	131	25	a	a	DT
55555	131	26	burnt	burn	VBN
55555	131	27	-	-	HYPH
55555	131	28	match	match	NN
55555	131	29	holder	holder	NN
55555	131	30	,	,	,
55555	131	31	a	a	DT
55555	131	32	match	match	NN
55555	131	33	-	-	HYPH
55555	131	34	box	box	NN
55555	131	35	holder	holder	NN
55555	131	36	fastened	fasten	VBN
55555	131	37	near	near	IN
55555	131	38	the	the	DT
55555	131	39	stove	stove	NN
55555	131	40	,	,	,
55555	131	41	a	a	DT
55555	131	42	small	small	JJ
55555	131	43	mirror	mirror	NN
55555	131	44	on	on	IN
55555	131	45	a	a	DT
55555	131	46	door	door	NN
55555	131	47	or	or	CC
55555	131	48	in	in	IN
55555	131	49	an	an	DT
55555	131	50	inconspicuous	inconspicuous	JJ
55555	131	51	corner	corner	NN
55555	131	52	,	,	,
55555	131	53	and	and	CC
55555	131	54	a	a	DT
55555	131	55	wall	wall	NN
55555	131	56	clock	clock	NN
55555	131	57	are	be	VBP
55555	131	58	things	thing	NNS
55555	131	59	which	which	WDT
55555	131	60	I	-PRON-	PRP
55555	131	61	advise	advise	VBP
55555	131	62	the	the	DT
55555	131	63	young	young	JJ
55555	131	64	housekeeper	housekeeper	NN
55555	131	65	to	to	TO
55555	131	66	see	see	VB
55555	131	67	securely	securely	RB
55555	131	68	placed	place	VBN
55555	131	69	in	in	IN
55555	131	70	her	-PRON-	PRP$
55555	131	71	kitchen	kitchen	NN
55555	131	72	before	before	IN
55555	131	73	the	the	DT
55555	131	74	pictures	picture	NNS
55555	131	75	are	be	VBP
55555	131	76	hung	hang	VBN
55555	131	77	in	in	IN
55555	131	78	the	the	DT
55555	131	79	drawing	drawing	NN
55555	131	80	-	-	HYPH
55555	131	81	room	room	NN
55555	131	82	.	.	.
55555	132	1	A	a	DT
55555	132	2	plate	plate	NN
55555	132	3	-	-	HYPH
55555	132	4	rack	rack	NN
55555	132	5	is	be	VBZ
55555	132	6	not	not	RB
55555	132	7	only	only	RB
55555	132	8	always	always	RB
55555	132	9	quaint	quaint	NN
55555	132	10	and	and	CC
55555	132	11	decorative	decorative	JJ
55555	132	12	,	,	,
55555	132	13	but	but	CC
55555	132	14	is	be	VBZ
55555	132	15	most	most	RBS
55555	132	16	useful	useful	JJ
55555	132	17	and	and	CC
55555	132	18	labour	labour	JJ
55555	132	19	-	-	HYPH
55555	132	20	saving	saving	NN
55555	132	21	.	.	.
55555	133	1	A	a	DT
55555	133	2	pestle	pestle	NN
55555	133	3	and	and	CC
55555	133	4	mortar	mortar	NN
55555	133	5	should	should	MD
55555	133	6	be	be	VB
55555	133	7	among	among	IN
55555	133	8	the	the	DT
55555	133	9	utensils	utensil	NNS
55555	133	10	of	of	IN
55555	133	11	every	every	DT
55555	133	12	kitchen	kitchen	NN
55555	133	13	,	,	,
55555	133	14	as	as	RB
55555	133	15	well	well	RB
55555	133	16	as	as	IN
55555	133	17	a	a	DT
55555	133	18	vegetable	vegetable	NN
55555	133	19	mill	mill	NN
55555	133	20	,	,	,
55555	133	21	and	and	CC
55555	133	22	a	a	DT
55555	133	23	small	small	JJ
55555	133	24	hard	hard	JJ
55555	133	25	-	-	HYPH
55555	133	26	wood	wood	NN
55555	133	27	board	board	NN
55555	133	28	,	,	,
55555	133	29	used	use	VBD
55555	133	30	exclusively	exclusively	RB
55555	133	31	for	for	IN
55555	133	32	the	the	DT
55555	133	33	cutting	cutting	NN
55555	133	34	of	of	IN
55555	133	35	fruit	fruit	NN
55555	133	36	,	,	,
55555	133	37	vegetables	vegetable	NNS
55555	133	38	,	,	,
55555	133	39	etc	etc	FW
55555	133	40	.	.	FW
55555	133	41	,	,	,
55555	133	42	which	which	WDT
55555	133	43	are	be	VBP
55555	133	44	to	to	TO
55555	133	45	be	be	VB
55555	133	46	sliced	slice	VBN
55555	133	47	,	,	,
55555	133	48	saves	save	VBZ
55555	133	49	many	many	PDT
55555	133	50	a	a	DT
55555	133	51	cut	cut	NN
55555	133	52	finger	finger	NN
55555	133	53	,	,	,
55555	133	54	as	as	IN
55555	133	55	the	the	DT
55555	133	56	plate	plate	NN
55555	133	57	usually	usually	RB
55555	133	58	used	use	VBN
55555	133	59	is	be	VBZ
55555	133	60	not	not	RB
55555	133	61	the	the	DT
55555	133	62	proper	proper	JJ
55555	133	63	shape	shape	NN
55555	133	64	or	or	CC
55555	133	65	texture	texture	NN
55555	133	66	for	for	IN
55555	133	67	such	such	PDT
55555	133	68	a	a	DT
55555	133	69	slippery	slippery	JJ
55555	133	70	process	process	NN
55555	133	71	.	.	.
55555	134	1	A	a	DT
55555	134	2	piece	piece	NN
55555	134	3	of	of	IN
55555	134	4	thick	thick	JJ
55555	134	5	glass	glass	NN
55555	134	6	measuring	measure	VBG
55555	134	7	about	about	IN
55555	134	8	7×9	7×9	CD
55555	134	9	inches	inch	NNS
55555	134	10	,	,	,
55555	134	11	and	and	CC
55555	134	12	bound	bind	VBN
55555	134	13	about	about	IN
55555	134	14	the	the	DT
55555	134	15	edges	edge	NNS
55555	134	16	with	with	IN
55555	134	17	heavy	heavy	JJ
55555	134	18	gummed	gummed	NNP
55555	134	19	paper	paper	NN
55555	134	20	or	or	CC
55555	134	21	linen	linen	NN
55555	134	22	,	,	,
55555	134	23	is	be	VBZ
55555	134	24	useful	useful	JJ
55555	134	25	to	to	TO
55555	134	26	lay	lay	VB
55555	134	27	upon	upon	IN
55555	134	28	the	the	DT
55555	134	29	open	open	JJ
55555	134	30	pages	page	NNS
55555	134	31	of	of	IN
55555	134	32	the	the	DT
55555	134	33	cook	cook	NN
55555	134	34	-	-	HYPH
55555	134	35	book	book	NN
55555	134	36	,	,	,
55555	134	37	and	and	CC
55555	134	38	serves	serve	VBZ
55555	134	39	the	the	DT
55555	134	40	double	double	JJ
55555	134	41	purpose	purpose	NN
55555	134	42	of	of	IN
55555	134	43	holding	hold	VBG
55555	134	44	it	-PRON-	PRP
55555	134	45	open	open	JJ
55555	134	46	at	at	IN
55555	134	47	the	the	DT
55555	134	48	required	require	VBN
55555	134	49	page	page	NN
55555	134	50	and	and	CC
55555	134	51	of	of	IN
55555	134	52	protecting	protect	VBG
55555	134	53	it	-PRON-	PRP
55555	134	54	from	from	IN
55555	134	55	floured	floured	JJ
55555	134	56	or	or	CC
55555	134	57	buttered	butter	VBN
55555	134	58	fingers	finger	NNS
55555	134	59	.	.	.
55555	135	1	A	a	DT
55555	135	2	plentiful	plentiful	JJ
55555	135	3	supply	supply	NN
55555	135	4	of	of	IN
55555	135	5	the	the	DT
55555	135	6	small	small	JJ
55555	135	7	earthenware	earthenware	NN
55555	135	8	dishes	dish	NNS
55555	135	9	,	,	,
55555	135	10	called	call	VBN
55555	135	11	casseroles	casserole	NNS
55555	135	12	,	,	,
55555	135	13	marmites	marmite	NNS
55555	135	14	,	,	,
55555	135	15	ramekins	ramekin	NNS
55555	135	16	,	,	,
55555	135	17	and	and	CC
55555	135	18	gratin	gratin	NN
55555	135	19	dishes	dish	NNS
55555	135	20	,	,	,
55555	135	21	is	be	VBZ
55555	135	22	especially	especially	RB
55555	135	23	useful	useful	JJ
55555	135	24	in	in	IN
55555	135	25	the	the	DT
55555	135	26	Vegetarian	Vegetarian	NNP
55555	135	27	's	's	POS
55555	135	28	kitchen	kitchen	NN
55555	135	29	.	.	.
55555	136	1	Those	those	DT
55555	136	2	building	building	NN
55555	136	3	homes	home	NNS
55555	136	4	should	should	MD
55555	136	5	see	see	VB
55555	136	6	that	that	IN
55555	136	7	the	the	DT
55555	136	8	place	place	NN
55555	136	9	on	on	IN
55555	136	10	which	which	WDT
55555	136	11	the	the	DT
55555	136	12	stove	stove	NN
55555	136	13	is	be	VBZ
55555	136	14	to	to	TO
55555	136	15	stand	stand	VB
55555	136	16	is	be	VBZ
55555	136	17	covered	cover	VBN
55555	136	18	with	with	IN
55555	136	19	suitable	suitable	JJ
55555	136	20	tiling	tiling	NN
55555	136	21	,	,	,
55555	136	22	and	and	CC
55555	136	23	this	this	DT
55555	136	24	should	should	MD
55555	136	25	extend	extend	VB
55555	136	26	for	for	IN
55555	136	27	two	two	CD
55555	136	28	feet	foot	NNS
55555	136	29	or	or	CC
55555	136	30	more	more	JJR
55555	136	31	around	around	IN
55555	136	32	the	the	DT
55555	136	33	stove	stove	NN
55555	136	34	.	.	.
55555	137	1	The	the	DT
55555	137	2	floor	floor	NN
55555	137	3	itself	-PRON-	PRP
55555	137	4	is	be	VBZ
55555	137	5	best	well	RBS
55555	137	6	covered	cover	VBN
55555	137	7	with	with	IN
55555	137	8	linoleum	linoleum	NN
55555	137	9	,	,	,
55555	137	10	and	and	CC
55555	137	11	if	if	IN
55555	137	12	a	a	DT
55555	137	13	colour	colour	NN
55555	137	14	scheme	scheme	NN
55555	137	15	is	be	VBZ
55555	137	16	carried	carry	VBN
55555	137	17	out	out	RP
55555	137	18	in	in	IN
55555	137	19	this	this	DT
55555	137	20	room	room	NN
55555	137	21	,	,	,
55555	137	22	as	as	IN
55555	137	23	it	-PRON-	PRP
55555	137	24	may	may	MD
55555	137	25	well	well	RB
55555	137	26	be	be	VB
55555	137	27	in	in	IN
55555	137	28	these	these	DT
55555	137	29	days	day	NNS
55555	137	30	of	of	IN
55555	137	31	many	many	JJ
55555	137	32	-	-	HYPH
55555	137	33	coloured	coloured	JJ
55555	137	34	enamelled	enamel	VBN
55555	137	35	ware	ware	NN
55555	137	36	,	,	,
55555	137	37	it	-PRON-	PRP
55555	137	38	can	can	MD
55555	137	39	be	be	VB
55555	137	40	accented	accent	VBN
55555	137	41	by	by	IN
55555	137	42	the	the	DT
55555	137	43	linoleum	linoleum	NN
55555	137	44	chosen	choose	VBN
55555	137	45	and	and	CC
55555	137	46	the	the	DT
55555	137	47	kitchen	kitchen	NN
55555	137	48	thus	thus	RB
55555	137	49	made	make	VBN
55555	137	50	as	as	RB
55555	137	51	beautiful	beautiful	JJ
55555	137	52	for	for	IN
55555	137	53	its	-PRON-	PRP$
55555	137	54	purpose	purpose	NN
55555	137	55	as	as	IN
55555	137	56	any	any	DT
55555	137	57	room	room	NN
55555	137	58	in	in	IN
55555	137	59	the	the	DT
55555	137	60	house	house	NN
55555	137	61	.	.	.
55555	138	1	I	-PRON-	PRP
55555	138	2	have	have	VBP
55555	138	3	not	not	RB
55555	138	4	partaken	partake	VBN
55555	138	5	of	of	IN
55555	138	6	a	a	DT
55555	138	7	fellow	fellow	JJ
55555	138	8	creature	creature	NN
55555	138	9	for	for	IN
55555	138	10	fifteen	fifteen	CD
55555	138	11	years	year	NNS
55555	138	12	.	.	.
55555	139	1	Bernard	Bernard	NNP
55555	139	2	Shaw	Shaw	NNP
55555	139	3	.	.	.
55555	140	1	THE	the	DT
55555	140	2	DINING	dining	NN
55555	140	3	ROOM	ROOM	VBZ
55555	140	4	If	if	IN
55555	140	5	a	a	DT
55555	140	6	breakfast	breakfast	NN
55555	140	7	room	room	NN
55555	140	8	is	be	VBZ
55555	140	9	not	not	RB
55555	140	10	used	use	VBN
55555	140	11	,	,	,
55555	140	12	a	a	DT
55555	140	13	small	small	JJ
55555	140	14	winged	wing	VBN
55555	140	15	table	table	NN
55555	140	16	set	set	VBN
55555	140	17	in	in	IN
55555	140	18	a	a	DT
55555	140	19	sunny	sunny	JJ
55555	140	20	corner	corner	NN
55555	140	21	,	,	,
55555	140	22	or	or	CC
55555	140	23	bay	bay	NN
55555	140	24	-	-	HYPH
55555	140	25	window	window	NN
55555	140	26	recess	recess	NN
55555	140	27	of	of	IN
55555	140	28	the	the	DT
55555	140	29	dining	dining	NN
55555	140	30	room	room	NN
55555	140	31	,	,	,
55555	140	32	and	and	CC
55555	140	33	used	use	VBD
55555	140	34	as	as	IN
55555	140	35	a	a	DT
55555	140	36	breakfast	breakfast	NN
55555	140	37	table	table	NN
55555	140	38	,	,	,
55555	140	39	is	be	VBZ
55555	140	40	an	an	DT
55555	140	41	improvement	improvement	NN
55555	140	42	upon	upon	IN
55555	140	43	breakfast	breakfast	NN
55555	140	44	at	at	IN
55555	140	45	the	the	DT
55555	140	46	large	large	JJ
55555	140	47	dining	dining	NN
55555	140	48	table	table	NN
55555	140	49	,	,	,
55555	140	50	and	and	CC
55555	140	51	can	can	MD
55555	140	52	be	be	VB
55555	140	53	arranged	arrange	VBN
55555	140	54	in	in	IN
55555	140	55	almost	almost	RB
55555	140	56	any	any	DT
55555	140	57	dining	dining	NN
55555	140	58	room	room	NN
55555	140	59	.	.	.
55555	141	1	If	if	IN
55555	141	2	pictures	picture	NNS
55555	141	3	are	be	VBP
55555	141	4	hung	hang	VBN
55555	141	5	in	in	IN
55555	141	6	this	this	DT
55555	141	7	room	room	NN
55555	141	8	nothing	nothing	NN
55555	141	9	less	less	RBR
55555	141	10	appropriate	appropriate	JJ
55555	141	11	than	than	IN
55555	141	12	those	those	DT
55555	141	13	usually	usually	RB
55555	141	14	chosen	choose	VBN
55555	141	15	as	as	IN
55555	141	16	fit	fit	JJ
55555	141	17	subjects	subject	NNS
55555	141	18	for	for	IN
55555	141	19	its	-PRON-	PRP$
55555	141	20	walls	wall	NNS
55555	141	21	can	can	MD
55555	141	22	be	be	VB
55555	141	23	imagined	imagine	VBN
55555	141	24	.	.	.
55555	142	1	Engravings	engraving	NNS
55555	142	2	showing	show	VBG
55555	142	3	the	the	DT
55555	142	4	gentle	gentle	JJ
55555	142	5	deer	deer	NN
55555	142	6	hunted	hunt	VBN
55555	142	7	to	to	IN
55555	142	8	his	-PRON-	PRP$
55555	142	9	death	death	NN
55555	142	10	,	,	,
55555	142	11	with	with	IN
55555	142	12	the	the	DT
55555	142	13	dog	dog	NN
55555	142	14	's	's	POS
55555	142	15	fangs	fang	NNS
55555	142	16	already	already	RB
55555	142	17	buried	bury	VBN
55555	142	18	in	in	IN
55555	142	19	his	-PRON-	PRP$
55555	142	20	flesh	flesh	NN
55555	142	21	,	,	,
55555	142	22	stuffed	stuff	VBD
55555	142	23	heads	head	NNS
55555	142	24	of	of	IN
55555	142	25	the	the	DT
55555	142	26	same	same	JJ
55555	142	27	animal	animal	NN
55555	142	28	,	,	,
55555	142	29	and	and	CC
55555	142	30	paintings	painting	NNS
55555	142	31	of	of	IN
55555	142	32	dead	dead	JJ
55555	142	33	fish	fish	NN
55555	142	34	,	,	,
55555	142	35	ducks	duck	NNS
55555	142	36	or	or	CC
55555	142	37	grouse	grouse	NN
55555	142	38	,	,	,
55555	142	39	hanging	hang	VBG
55555	142	40	by	by	IN
55555	142	41	their	-PRON-	PRP$
55555	142	42	feet	foot	NNS
55555	142	43	,	,	,
55555	142	44	should	should	MD
55555	142	45	not	not	RB
55555	142	46	give	give	VB
55555	142	47	pleasure	pleasure	NN
55555	142	48	to	to	IN
55555	142	49	or	or	CC
55555	142	50	improve	improve	VB
55555	142	51	the	the	DT
55555	142	52	appetites	appetite	NNS
55555	142	53	of	of	IN
55555	142	54	humane	humane	JJ
55555	142	55	people	people	NNS
55555	142	56	.	.	.
55555	143	1	If	if	IN
55555	143	2	pictures	picture	NNS
55555	143	3	are	be	VBP
55555	143	4	used	use	VBN
55555	143	5	let	let	VBD
55555	143	6	us	-PRON-	PRP
55555	143	7	have	have	VB
55555	143	8	those	those	DT
55555	143	9	which	which	WDT
55555	143	10	depict	depict	VBP
55555	143	11	life	life	NN
55555	143	12	,	,	,
55555	143	13	joy	joy	NN
55555	143	14	,	,	,
55555	143	15	kindness	kindness	NN
55555	143	16	,	,	,
55555	143	17	and	and	CC
55555	143	18	beauty	beauty	NN
55555	143	19	rather	rather	RB
55555	143	20	than	than	IN
55555	143	21	cruelty	cruelty	NNP
55555	143	22	,	,	,
55555	143	23	bloodshed	bloodshed	NN
55555	143	24	,	,	,
55555	143	25	and	and	CC
55555	143	26	death	death	NN
55555	143	27	.	.	.
55555	144	1	Among	among	IN
55555	144	2	the	the	DT
55555	144	3	noblest	noble	JJS
55555	144	4	in	in	IN
55555	144	5	the	the	DT
55555	144	6	land	land	NN
55555	144	7	,	,	,
55555	144	8	Though	though	IN
55555	144	9	he	-PRON-	PRP
55555	144	10	may	may	MD
55555	144	11	count	count	VB
55555	144	12	himself	-PRON-	PRP
55555	144	13	the	the	DT
55555	144	14	least	least	JJS
55555	144	15	,	,	,
55555	144	16	That	that	DT
55555	144	17	man	man	NN
55555	144	18	I	-PRON-	PRP
55555	144	19	honor	honor	VBP
55555	144	20	and	and	CC
55555	144	21	revere	revere	VB
55555	144	22	Who	who	WP
55555	144	23	without	without	IN
55555	144	24	favor	favor	NN
55555	144	25	,	,	,
55555	144	26	without	without	IN
55555	144	27	fear	fear	NN
55555	144	28	,	,	,
55555	144	29	In	in	IN
55555	144	30	the	the	DT
55555	144	31	great	great	JJ
55555	144	32	city	city	NN
55555	144	33	dares	dare	VBZ
55555	144	34	to	to	TO
55555	144	35	stand	stand	VB
55555	144	36	The	the	DT
55555	144	37	friend	friend	NN
55555	144	38	of	of	IN
55555	144	39	every	every	DT
55555	144	40	friendless	friendless	JJ
55555	144	41	beast	beast	NN
55555	144	42	.	.	.
55555	145	1	Henry	Henry	NNP
55555	145	2	Wadsworth	Wadsworth	NNP
55555	145	3	Longfellow	Longfellow	NNP
55555	145	4	.	.	.
55555	146	1	SUGGESTIVE	suggestive	NN
55555	146	2	COMMENTS	comment	NNS
55555	146	3	SEASONING	seasoning	VBP
55555	146	4	The	the	DT
55555	146	5	subject	subject	NN
55555	146	6	of	of	IN
55555	146	7	seasoning	seasoning	NN
55555	146	8	is	be	VBZ
55555	146	9	indeed	indeed	RB
55555	146	10	holy	holy	JJ
55555	146	11	ground	ground	NN
55555	146	12	in	in	IN
55555	146	13	culinary	culinary	JJ
55555	146	14	matters	matter	NNS
55555	146	15	,	,	,
55555	146	16	and	and	CC
55555	146	17	after	after	IN
55555	146	18	much	much	JJ
55555	146	19	thought	thought	NN
55555	146	20	and	and	CC
55555	146	21	experiment	experiment	NN
55555	146	22	I	-PRON-	PRP
55555	146	23	have	have	VBP
55555	146	24	decided	decide	VBN
55555	146	25	that	that	IN
55555	146	26	the	the	DT
55555	146	27	phrase	phrase	NN
55555	146	28	so	so	RB
55555	146	29	deplored	deplore	VBN
55555	146	30	by	by	IN
55555	146	31	young	young	JJ
55555	146	32	housekeepers	housekeeper	NNS
55555	146	33	,	,	,
55555	146	34	"	"	``
55555	146	35	season	season	NN
55555	146	36	to	to	TO
55555	146	37	taste	taste	NN
55555	146	38	,	,	,
55555	146	39	"	"	''
55555	146	40	is	be	VBZ
55555	146	41	after	after	RB
55555	146	42	all	all	RB
55555	146	43	not	not	RB
55555	146	44	the	the	DT
55555	146	45	worst	bad	JJS
55555	146	46	one	one	CD
55555	146	47	to	to	TO
55555	146	48	use	use	VB
55555	146	49	.	.	.
55555	147	1	No	no	DT
55555	147	2	such	such	JJ
55555	147	3	inaccurate	inaccurate	JJ
55555	147	4	directions	direction	NNS
55555	147	5	were	be	VBD
55555	147	6	to	to	TO
55555	147	7	appear	appear	VB
55555	147	8	in	in	IN
55555	147	9	this	this	DT
55555	147	10	cook	cook	NN
55555	147	11	-	-	HYPH
55555	147	12	book	book	NN
55555	147	13	when	when	WRB
55555	147	14	planned	plan	VBN
55555	147	15	,	,	,
55555	147	16	but	but	CC
55555	147	17	I	-PRON-	PRP
55555	147	18	have	have	VBP
55555	147	19	finally	finally	RB
55555	147	20	decided	decide	VBN
55555	147	21	with	with	IN
55555	147	22	the	the	DT
55555	147	23	army	army	NN
55555	147	24	of	of	IN
55555	147	25	wiser	wise	JJR
55555	147	26	cooks	cook	NNS
55555	147	27	who	who	WP
55555	147	28	have	have	VBP
55555	147	29	preceded	precede	VBN
55555	147	30	me	-PRON-	PRP
55555	147	31	that	that	IN
55555	147	32	accurate	accurate	JJ
55555	147	33	measurements	measurement	NNS
55555	147	34	in	in	IN
55555	147	35	seasoning	seasoning	NN
55555	147	36	are	be	VBP
55555	147	37	dangerous	dangerous	JJ
55555	147	38	to	to	IN
55555	147	39	success	success	NN
55555	147	40	.	.	.
55555	148	1	Not	not	RB
55555	148	2	only	only	RB
55555	148	3	do	do	VBP
55555	148	4	tastes	taste	NNS
55555	148	5	vary	vary	VBP
55555	148	6	,	,	,
55555	148	7	but	but	CC
55555	148	8	much	much	JJ
55555	148	9	depends	depend	VBZ
55555	148	10	on	on	IN
55555	148	11	the	the	DT
55555	148	12	time	time	NN
55555	148	13	the	the	DT
55555	148	14	seasoning	seasoning	NN
55555	148	15	is	be	VBZ
55555	148	16	added	add	VBN
55555	148	17	,	,	,
55555	148	18	on	on	IN
55555	148	19	the	the	DT
55555	148	20	rapidity	rapidity	NN
55555	148	21	with	with	IN
55555	148	22	which	which	WDT
55555	148	23	the	the	DT
55555	148	24	food	food	NN
55555	148	25	is	be	VBZ
55555	148	26	cooking	cook	VBG
55555	148	27	,	,	,
55555	148	28	etc	etc	FW
55555	148	29	.	.	.
55555	149	1	With	with	IN
55555	149	2	this	this	DT
55555	149	3	in	in	IN
55555	149	4	mind	mind	NN
55555	149	5	,	,	,
55555	149	6	and	and	CC
55555	149	7	very	very	RB
55555	149	8	long	long	JJ
55555	149	9	prejudice	prejudice	NN
55555	149	10	against	against	IN
55555	149	11	the	the	DT
55555	149	12	old	old	JJ
55555	149	13	phrase	phrase	NN
55555	149	14	above	above	IN
55555	149	15	mentioned	mention	VBN
55555	149	16	,	,	,
55555	149	17	I	-PRON-	PRP
55555	149	18	have	have	VBP
55555	149	19	compromised	compromise	VBN
55555	149	20	and	and	CC
55555	149	21	frequently	frequently	RB
55555	149	22	been	be	VBN
55555	149	23	tempted	tempt	VBN
55555	149	24	to	to	IN
55555	149	25	state	state	NN
55555	149	26	quantities	quantity	NNS
55555	149	27	of	of	IN
55555	149	28	salt	salt	NN
55555	149	29	and	and	CC
55555	149	30	pepper	pepper	NN
55555	149	31	,	,	,
55555	149	32	usually	usually	RB
55555	149	33	regretting	regret	VBG
55555	149	34	when	when	WRB
55555	149	35	I	-PRON-	PRP
55555	149	36	have	have	VBP
55555	149	37	.	.	.
55555	150	1	The	the	DT
55555	150	2	truth	truth	NN
55555	150	3	is	be	VBZ
55555	150	4	,	,	,
55555	150	5	unless	unless	IN
55555	150	6	one	one	NN
55555	150	7	can	can	MD
55555	150	8	"	"	``
55555	150	9	season	season	VB
55555	150	10	to	to	TO
55555	150	11	taste	taste	VB
55555	150	12	"	"	``
55555	150	13	one	one	PRP
55555	150	14	can	can	MD
55555	150	15	not	not	RB
55555	150	16	cook	cook	VB
55555	150	17	palatable	palatable	JJ
55555	150	18	dishes	dish	NNS
55555	150	19	,	,	,
55555	150	20	and	and	CC
55555	150	21	my	-PRON-	PRP$
55555	150	22	final	final	JJ
55555	150	23	word	word	NN
55555	150	24	on	on	IN
55555	150	25	the	the	DT
55555	150	26	subject	subject	NN
55555	150	27	is	be	VBZ
55555	150	28	that	that	IN
55555	150	29	it	-PRON-	PRP
55555	150	30	is	be	VBZ
55555	150	31	well	well	JJ
55555	150	32	to	to	TO
55555	150	33	always	always	RB
55555	150	34	use	use	VB
55555	150	35	a	a	DT
55555	150	36	little	little	JJ
55555	150	37	more	more	JJR
55555	150	38	salt	salt	NN
55555	150	39	and	and	CC
55555	150	40	pepper	pepper	NN
55555	150	41	than	than	IN
55555	150	42	seems	seem	VBZ
55555	150	43	advisable	advisable	JJ
55555	150	44	,	,	,
55555	150	45	and	and	CC
55555	150	46	then	then	RB
55555	150	47	just	just	RB
55555	150	48	before	before	IN
55555	150	49	serving	serve	VBG
55555	150	50	add	add	VB
55555	150	51	a	a	DT
55555	150	52	little	little	JJ
55555	150	53	more	more	JJR
55555	150	54	!	!	.
55555	151	1	MEASURING	MEASURING	NNP
55555	151	2	Weights	Weights	NNPS
55555	151	3	as	as	IN
55555	151	4	a	a	DT
55555	151	5	means	means	NN
55555	151	6	of	of	IN
55555	151	7	measuring	measure	VBG
55555	151	8	quantities	quantity	NNS
55555	151	9	have	have	VBP
55555	151	10	been	be	VBN
55555	151	11	avoided	avoid	VBN
55555	151	12	in	in	IN
55555	151	13	these	these	DT
55555	151	14	recipes	recipe	NNS
55555	151	15	,	,	,
55555	151	16	as	as	IN
55555	151	17	I	-PRON-	PRP
55555	151	18	can	can	MD
55555	151	19	see	see	VB
55555	151	20	no	no	DT
55555	151	21	advantage	advantage	NN
55555	151	22	to	to	IN
55555	151	23	the	the	DT
55555	151	24	system	system	NN
55555	151	25	which	which	WDT
55555	151	26	uses	use	VBZ
55555	151	27	them	-PRON-	PRP
55555	151	28	,	,	,
55555	151	29	and	and	CC
55555	151	30	I	-PRON-	PRP
55555	151	31	have	have	VBP
55555	151	32	been	be	VBN
55555	151	33	able	able	JJ
55555	151	34	to	to	TO
55555	151	35	show	show	VB
55555	151	36	even	even	RB
55555	151	37	English	english	JJ
55555	151	38	cooks	cook	NNS
55555	151	39	that	that	WDT
55555	151	40	the	the	DT
55555	151	41	scales	scale	NNS
55555	151	42	are	be	VBP
55555	151	43	not	not	RB
55555	151	44	the	the	DT
55555	151	45	most	most	RBS
55555	151	46	necessary	necessary	JJ
55555	151	47	part	part	NN
55555	151	48	of	of	IN
55555	151	49	the	the	DT
55555	151	50	kitchen	kitchen	NN
55555	151	51	furnishing	furnish	VBG
55555	151	52	,	,	,
55555	151	53	and	and	CC
55555	151	54	they	-PRON-	PRP
55555	151	55	have	have	VBP
55555	151	56	become	become	VBN
55555	151	57	devoted	devoted	JJ
55555	151	58	to	to	IN
55555	151	59	our	-PRON-	PRP$
55555	151	60	simple	simple	JJ
55555	151	61	method	method	NN
55555	151	62	of	of	IN
55555	151	63	using	use	VBG
55555	151	64	the	the	DT
55555	151	65	kitchen	kitchen	NN
55555	151	66	cup	cup	NNP
55555	151	67	as	as	IN
55555	151	68	the	the	DT
55555	151	69	standard	standard	NN
55555	151	70	.	.	.
55555	152	1	It	-PRON-	PRP
55555	152	2	holds	hold	VBZ
55555	152	3	1/2	1/2	CD
55555	152	4	pint	pint	NN
55555	152	5	,	,	,
55555	152	6	and	and	CC
55555	152	7	2	2	CD
55555	152	8	cups	cup	NNS
55555	152	9	,	,	,
55555	152	10	therefore	therefore	RB
55555	152	11	,	,	,
55555	152	12	hold	hold	VBP
55555	152	13	1	1	CD
55555	152	14	pint	pint	NN
55555	152	15	;	;	:
55555	152	16	4	4	CD
55555	152	17	cups	cup	NNS
55555	152	18	hold	hold	VBP
55555	152	19	1	1	CD
55555	152	20	quart	quart	NN
55555	152	21	;	;	:
55555	152	22	and	and	CC
55555	152	23	I	-PRON-	PRP
55555	152	24	find	find	VBP
55555	152	25	no	no	DT
55555	152	26	fault	fault	NN
55555	152	27	with	with	IN
55555	152	28	the	the	DT
55555	152	29	old	old	JJ
55555	152	30	couplet,--	couplet,--	-RRB-
55555	152	31	"	"	``
55555	152	32	A	a	DT
55555	152	33	pint	pint	NN
55555	152	34	's	be	VBZ
55555	152	35	a	a	DT
55555	152	36	pound	pound	NN
55555	152	37	The	the	DT
55555	152	38	world	world	NN
55555	152	39	around	around	RB
55555	152	40	.	.	.
55555	152	41	"	"	''
55555	153	1	It	-PRON-	PRP
55555	153	2	usually	usually	RB
55555	153	3	is	be	VBZ
55555	153	4	,	,	,
55555	153	5	and	and	CC
55555	153	6	one	one	PRP
55555	153	7	can	can	MD
55555	153	8	not	not	RB
55555	153	9	go	go	VB
55555	153	10	far	far	RB
55555	153	11	wrong	wrong	RB
55555	153	12	in	in	IN
55555	153	13	acting	act	VBG
55555	153	14	as	as	IN
55555	153	15	if	if	IN
55555	153	16	it	-PRON-	PRP
55555	153	17	always	always	RB
55555	153	18	were	be	VBD
55555	153	19	.	.	.
55555	154	1	THICKENING	THICKENING	NNP
55555	154	2	In	in	IN
55555	154	3	thickening	thicken	VBG
55555	154	4	sauces	sauce	NNS
55555	154	5	and	and	CC
55555	154	6	soups	soup	NNS
55555	154	7	,	,	,
55555	154	8	ordinary	ordinary	JJ
55555	154	9	flour	flour	NN
55555	154	10	can	can	MD
55555	154	11	always	always	RB
55555	154	12	be	be	VB
55555	154	13	used	use	VBN
55555	154	14	and	and	CC
55555	154	15	cornstarch	cornstarch	VB
55555	154	16	also	also	RB
55555	154	17	,	,	,
55555	154	18	and	and	CC
55555	154	19	as	as	IN
55555	154	20	a	a	DT
55555	154	21	rule	rule	NN
55555	154	22	I	-PRON-	PRP
55555	154	23	have	have	VBP
55555	154	24	said	say	VBD
55555	154	25	"	"	``
55555	154	26	flour	flour	NN
55555	154	27	"	"	''
55555	154	28	only	only	RB
55555	154	29	in	in	IN
55555	154	30	these	these	DT
55555	154	31	recipes	recipe	NNS
55555	154	32	,	,	,
55555	154	33	but	but	CC
55555	154	34	have	have	VBP
55555	154	35	only	only	RB
55555	154	36	refrained	refrain	VBN
55555	154	37	from	from	IN
55555	154	38	always	always	RB
55555	154	39	advising	advise	VBG
55555	154	40	potato	potato	NN
55555	154	41	-	-	HYPH
55555	154	42	flour	flour	NN
55555	154	43	because	because	IN
55555	154	44	it	-PRON-	PRP
55555	154	45	would	would	MD
55555	154	46	have	have	VB
55555	154	47	confused	confuse	VBN
55555	154	48	many	many	JJ
55555	154	49	who	who	WP
55555	154	50	can	can	MD
55555	154	51	not	not	RB
55555	154	52	obtain	obtain	VB
55555	154	53	it	-PRON-	PRP
55555	154	54	in	in	IN
55555	154	55	America	America	NNP
55555	154	56	.	.	.
55555	155	1	In	in	IN
55555	155	2	Germany	Germany	NNP
55555	155	3	it	-PRON-	PRP
55555	155	4	is	be	VBZ
55555	155	5	always	always	RB
55555	155	6	used	use	VBN
55555	155	7	,	,	,
55555	155	8	and	and	CC
55555	155	9	when	when	WRB
55555	155	10	it	-PRON-	PRP
55555	155	11	can	can	MD
55555	155	12	be	be	VB
55555	155	13	had	have	VBN
55555	155	14	is	be	VBZ
55555	155	15	far	far	RB
55555	155	16	nicer	nice	JJR
55555	155	17	for	for	IN
55555	155	18	thickening	thicken	VBG
55555	155	19	all	all	DT
55555	155	20	vegetable	vegetable	NN
55555	155	21	sauces	sauce	NNS
55555	155	22	and	and	CC
55555	155	23	soups	soup	NNS
55555	155	24	than	than	IN
55555	155	25	any	any	DT
55555	155	26	other	other	JJ
55555	155	27	sort	sort	NN
55555	155	28	of	of	IN
55555	155	29	flour	flour	NN
55555	155	30	.	.	.
55555	156	1	AN	an	DT
55555	156	2	HERB	HERB	NNP
55555	156	3	GARDEN	GARDEN	NNP
55555	156	4	No	no	DT
55555	156	5	one	one	CD
55555	156	6	thing	thing	NN
55555	156	7	pays	pay	VBZ
55555	156	8	better	well	RBR
55555	156	9	for	for	IN
55555	156	10	the	the	DT
55555	156	11	little	little	JJ
55555	156	12	trouble	trouble	NN
55555	156	13	expended	expend	VBN
55555	156	14	than	than	IN
55555	156	15	a	a	DT
55555	156	16	small	small	JJ
55555	156	17	herb	herb	NN
55555	156	18	garden	garden	NN
55555	156	19	.	.	.
55555	157	1	Buy	buy	VB
55555	157	2	two	two	CD
55555	157	3	or	or	CC
55555	157	4	three	three	CD
55555	157	5	tarragon	tarragon	NNP
55555	157	6	plants	plant	NNS
55555	157	7	,	,	,
55555	157	8	cover	cover	VB
55555	157	9	them	-PRON-	PRP
55555	157	10	in	in	IN
55555	157	11	the	the	DT
55555	157	12	winter	winter	NN
55555	157	13	,	,	,
55555	157	14	and	and	CC
55555	157	15	in	in	IN
55555	157	16	the	the	DT
55555	157	17	autumn	autumn	NN
55555	157	18	pick	pick	VB
55555	157	19	the	the	DT
55555	157	20	leaves	leave	NNS
55555	157	21	to	to	TO
55555	157	22	make	make	VB
55555	157	23	vinegar	vinegar	NN
55555	157	24	and	and	CC
55555	157	25	to	to	TO
55555	157	26	dry	dry	VB
55555	157	27	.	.	.
55555	158	1	Plant	plant	NN
55555	158	2	chervil	chervil	NN
55555	158	3	,	,	,
55555	158	4	parsley	parsley	NN
55555	158	5	,	,	,
55555	158	6	thyme	thyme	NNS
55555	158	7	,	,	,
55555	158	8	chives	chive	NNS
55555	158	9	,	,	,
55555	158	10	and	and	CC
55555	158	11	a	a	DT
55555	158	12	plant	plant	NN
55555	158	13	of	of	IN
55555	158	14	rosemary	rosemary	NNP
55555	158	15	.	.	.
55555	159	1	A	a	DT
55555	159	2	window	window	NN
55555	159	3	-	-	HYPH
55555	159	4	box	box	NN
55555	159	5	will	will	MD
55555	159	6	keep	keep	VB
55555	159	7	parsley	parsley	NN
55555	159	8	and	and	CC
55555	159	9	chives	chive	NNS
55555	159	10	on	on	IN
55555	159	11	hand	hand	NN
55555	159	12	,	,	,
55555	159	13	and	and	CC
55555	159	14	a	a	DT
55555	159	15	clump	clump	NN
55555	159	16	of	of	IN
55555	159	17	chives	chive	NNS
55555	159	18	from	from	IN
55555	159	19	the	the	DT
55555	159	20	market	market	NN
55555	159	21	will	will	MD
55555	159	22	grow	grow	VB
55555	159	23	for	for	IN
55555	159	24	weeks	week	NNS
55555	159	25	if	if	IN
55555	159	26	set	set	VBN
55555	159	27	in	in	IN
55555	159	28	a	a	DT
55555	159	29	bowl	bowl	NN
55555	159	30	and	and	CC
55555	159	31	watered	water	VBN
55555	159	32	occasionally	occasionally	RB
55555	159	33	.	.	.
55555	160	1	GELATINE	GELATINE	NNP
55555	160	2	Instead	instead	RB
55555	160	3	of	of	IN
55555	160	4	the	the	DT
55555	160	5	usual	usual	JJ
55555	160	6	gelatine	gelatine	NN
55555	160	7	use	use	NN
55555	160	8	must	must	MD
55555	160	9	be	be	VB
55555	160	10	made	make	VBN
55555	160	11	of	of	IN
55555	160	12	arrowroot	arrowroot	NN
55555	160	13	or	or	CC
55555	160	14	a	a	DT
55555	160	15	gelatine	gelatine	NN
55555	160	16	advertised	advertise	VBD
55555	160	17	to	to	TO
55555	160	18	be	be	VB
55555	160	19	purely	purely	RB
55555	160	20	vegetable	vegetable	JJ
55555	160	21	.	.	.
55555	161	1	One	one	CD
55555	161	2	tablespoon	tablespoon	NN
55555	161	3	is	be	VBZ
55555	161	4	usually	usually	RB
55555	161	5	allowed	allow	VBN
55555	161	6	to	to	IN
55555	161	7	1	1	CD
55555	161	8	pint	pint	NN
55555	161	9	of	of	IN
55555	161	10	liquid	liquid	NN
55555	161	11	,	,	,
55555	161	12	but	but	CC
55555	161	13	experiments	experiment	NNS
55555	161	14	must	must	MD
55555	161	15	be	be	VB
55555	161	16	made	make	VBN
55555	161	17	and	and	CC
55555	161	18	there	there	EX
55555	161	19	will	will	MD
55555	161	20	usually	usually	RB
55555	161	21	be	be	VB
55555	161	22	directions	direction	NNS
55555	161	23	found	find	VBN
55555	161	24	with	with	IN
55555	161	25	the	the	DT
55555	161	26	package	package	NN
55555	161	27	.	.	.
55555	162	1	FAT	fat	NN
55555	162	2	FOR	for	IN
55555	162	3	FRYING	fry	VBG
55555	162	4	The	the	DT
55555	162	5	Vegetarian	Vegetarian	NNP
55555	162	6	can	can	MD
55555	162	7	well	well	RB
55555	162	8	afford	afford	VB
55555	162	9	to	to	TO
55555	162	10	do	do	VB
55555	162	11	away	away	RB
55555	162	12	with	with	IN
55555	162	13	that	that	DT
55555	162	14	doubtful	doubtful	JJ
55555	162	15	economy	economy	NN
55555	162	16	,	,	,
55555	162	17	cooking	cook	VBG
55555	162	18	butter	butter	NN
55555	162	19	.	.	.
55555	163	1	For	for	IN
55555	163	2	ordinary	ordinary	JJ
55555	163	3	frying	fry	VBG
55555	163	4	use	use	VB
55555	163	5	good	good	JJ
55555	163	6	butter	butter	NN
55555	163	7	;	;	:
55555	163	8	for	for	IN
55555	163	9	deep	deep	JJ
55555	163	10	fat	fat	JJ
55555	163	11	use	use	NN
55555	163	12	a	a	DT
55555	163	13	good	good	JJ
55555	163	14	brand	brand	NN
55555	163	15	of	of	IN
55555	163	16	cooking	cooking	NN
55555	163	17	-	-	HYPH
55555	163	18	oil	oil	NN
55555	163	19	,	,	,
55555	163	20	or	or	CC
55555	163	21	cocoanut	cocoanut	NN
55555	163	22	butter	butter	NN
55555	163	23	.	.	.
55555	164	1	CANNED	canned	NN
55555	164	2	GOODS	GOODS	NNP
55555	164	3	It	-PRON-	PRP
55555	164	4	seems	seem	VBZ
55555	164	5	to	to	TO
55555	164	6	be	be	VB
55555	164	7	a	a	DT
55555	164	8	habit	habit	NN
55555	164	9	with	with	IN
55555	164	10	many	many	JJ
55555	164	11	people	people	NNS
55555	164	12	to	to	TO
55555	164	13	decry	decry	VB
55555	164	14	the	the	DT
55555	164	15	use	use	NN
55555	164	16	of	of	IN
55555	164	17	canned	canned	JJ
55555	164	18	vegetables	vegetable	NNS
55555	164	19	,	,	,
55555	164	20	although	although	IN
55555	164	21	I	-PRON-	PRP
55555	164	22	believe	believe	VBP
55555	164	23	there	there	EX
55555	164	24	are	be	VBP
55555	164	25	few	few	JJ
55555	164	26	households	household	NNS
55555	164	27	which	which	WDT
55555	164	28	subsist	subsist	VBP
55555	164	29	without	without	IN
55555	164	30	them	-PRON-	PRP
55555	164	31	.	.	.
55555	165	1	My	-PRON-	PRP$
55555	165	2	experience	experience	NN
55555	165	3	is	be	VBZ
55555	165	4	that	that	IN
55555	165	5	the	the	DT
55555	165	6	best	good	JJS
55555	165	7	grades	grade	NNS
55555	165	8	of	of	IN
55555	165	9	canned	canned	JJ
55555	165	10	vegetables	vegetable	NNS
55555	165	11	are	be	VBP
55555	165	12	often	often	RB
55555	165	13	far	far	RB
55555	165	14	sweeter	sweet	JJR
55555	165	15	and	and	CC
55555	165	16	better	well	RBR
55555	165	17	,	,	,
55555	165	18	fresher	fresher	NN
55555	165	19	in	in	IN
55555	165	20	fact	fact	NN
55555	165	21	,	,	,
55555	165	22	than	than	IN
55555	165	23	vegetables	vegetable	NNS
55555	165	24	that	that	WDT
55555	165	25	can	can	MD
55555	165	26	be	be	VB
55555	165	27	bought	buy	VBN
55555	165	28	in	in	IN
55555	165	29	city	city	NN
55555	165	30	markets	market	NNS
55555	165	31	.	.	.
55555	166	1	The	the	DT
55555	166	2	housekeeper	housekeeper	NN
55555	166	3	should	should	MD
55555	166	4	make	make	VB
55555	166	5	it	-PRON-	PRP
55555	166	6	a	a	DT
55555	166	7	point	point	NN
55555	166	8	to	to	TO
55555	166	9	know	know	VB
55555	166	10	which	which	WDT
55555	166	11	brands	brand	NNS
55555	166	12	she	-PRON-	PRP
55555	166	13	prefers	prefer	VBZ
55555	166	14	and	and	CC
55555	166	15	to	to	TO
55555	166	16	trade	trade	VB
55555	166	17	where	where	WRB
55555	166	18	she	-PRON-	PRP
55555	166	19	can	can	MD
55555	166	20	get	get	VB
55555	166	21	them	-PRON-	PRP
55555	166	22	;	;	:
55555	166	23	and	and	CC
55555	166	24	where	where	WRB
55555	166	25	no	no	DT
55555	166	26	retailer	retailer	NN
55555	166	27	carries	carry	VBZ
55555	166	28	them	-PRON-	PRP
55555	166	29	she	-PRON-	PRP
55555	166	30	can	can	MD
55555	166	31	usually	usually	RB
55555	166	32	obtain	obtain	VB
55555	166	33	cases	case	NNS
55555	166	34	containing	contain	VBG
55555	166	35	two	two	CD
55555	166	36	dozen	dozen	NN
55555	166	37	each	each	DT
55555	166	38	from	from	IN
55555	166	39	the	the	DT
55555	166	40	preservers	preserver	NNS
55555	166	41	themselves	-PRON-	PRP
55555	166	42	.	.	.
55555	167	1	A	a	DT
55555	167	2	little	little	JJ
55555	167	3	trouble	trouble	NN
55555	167	4	taken	take	VBN
55555	167	5	in	in	IN
55555	167	6	the	the	DT
55555	167	7	autumn	autumn	NN
55555	167	8	to	to	TO
55555	167	9	stock	stock	VB
55555	167	10	the	the	DT
55555	167	11	store	store	NN
55555	167	12	-	-	HYPH
55555	167	13	room	room	NN
55555	167	14	,	,	,
55555	167	15	instead	instead	RB
55555	167	16	of	of	IN
55555	167	17	ordering	order	VBG
55555	167	18	"	"	``
55555	167	19	a	a	DT
55555	167	20	can	can	NN
55555	167	21	of	of	IN
55555	167	22	peas	pea	NNS
55555	167	23	"	"	''
55555	167	24	now	now	RB
55555	167	25	and	and	CC
55555	167	26	then	then	RB
55555	167	27	at	at	IN
55555	167	28	random	random	JJ
55555	167	29	,	,	,
55555	167	30	saves	save	VBZ
55555	167	31	time	time	NN
55555	167	32	and	and	CC
55555	167	33	trouble	trouble	NN
55555	167	34	in	in	IN
55555	167	35	the	the	DT
55555	167	36	end	end	NN
55555	167	37	.	.	.
55555	168	1	Among	among	IN
55555	168	2	the	the	DT
55555	168	3	canned	canned	JJ
55555	168	4	vegetables	vegetable	NNS
55555	168	5	which	which	WDT
55555	168	6	are	be	VBP
55555	168	7	put	put	VBN
55555	168	8	up	up	RP
55555	168	9	and	and	CC
55555	168	10	sealed	seal	VBD
55555	168	11	the	the	DT
55555	168	12	day	day	NN
55555	168	13	they	-PRON-	PRP
55555	168	14	are	be	VBP
55555	168	15	picked	pick	VBN
55555	168	16	by	by	IN
55555	168	17	the	the	DT
55555	168	18	best	good	JJS
55555	168	19	firms	firm	NNS
55555	168	20	are	be	VBP
55555	168	21	beets	beet	NNS
55555	168	22	,	,	,
55555	168	23	peas	pea	NNS
55555	168	24	,	,	,
55555	168	25	corn	corn	NN
55555	168	26	,	,	,
55555	168	27	spinach	spinach	NN
55555	168	28	,	,	,
55555	168	29	hard	hard	RB
55555	168	30	-	-	HYPH
55555	168	31	shelled	shell	VBN
55555	168	32	beans	bean	NNS
55555	168	33	,	,	,
55555	168	34	tomatoes	tomato	NNS
55555	168	35	,	,	,
55555	168	36	stringless	stringless	JJ
55555	168	37	beans	bean	NNS
55555	168	38	,	,	,
55555	168	39	wax	wax	NN
55555	168	40	beans	bean	NNS
55555	168	41	,	,	,
55555	168	42	mushrooms	mushroom	NNS
55555	168	43	,	,	,
55555	168	44	pimentos	pimentos	NN
55555	168	45	,	,	,
55555	168	46	okra	okra	NN
55555	168	47	,	,	,
55555	168	48	okra	okra	NN
55555	168	49	-	-	HYPH
55555	168	50	tomato	tomato	NN
55555	168	51	,	,	,
55555	168	52	asparagus	asparagus	NN
55555	168	53	,	,	,
55555	168	54	etc	etc	FW
55555	168	55	.	.	.
55555	169	1	;	;	:
55555	169	2	and	and	CC
55555	169	3	the	the	DT
55555	169	4	saving	saving	NN
55555	169	5	of	of	IN
55555	169	6	time	time	NN
55555	169	7	and	and	CC
55555	169	8	labour	labour	NN
55555	169	9	in	in	IN
55555	169	10	the	the	DT
55555	169	11	preparation	preparation	NN
55555	169	12	of	of	IN
55555	169	13	beans	bean	NNS
55555	169	14	,	,	,
55555	169	15	spinach	spinach	NN
55555	169	16	,	,	,
55555	169	17	and	and	CC
55555	169	18	beets	beet	NNS
55555	169	19	especially	especially	RB
55555	169	20	,	,	,
55555	169	21	is	be	VBZ
55555	169	22	worth	worth	JJ
55555	169	23	consideration	consideration	NN
55555	169	24	.	.	.
55555	170	1	People	People	NNS
55555	170	2	make	make	VBP
55555	170	3	the	the	DT
55555	170	4	mistake	mistake	NN
55555	170	5	of	of	IN
55555	170	6	merely	merely	RB
55555	170	7	warming	warm	VBG
55555	170	8	up	up	RP
55555	170	9	canned	can	VBN
55555	170	10	goods	good	NNS
55555	170	11	and	and	CC
55555	170	12	then	then	RB
55555	170	13	serving	serve	VBG
55555	170	14	them	-PRON-	PRP
55555	170	15	,	,	,
55555	170	16	whereas	whereas	IN
55555	170	17	when	when	WRB
55555	170	18	the	the	DT
55555	170	19	can	can	MD
55555	170	20	is	be	VBZ
55555	170	21	opened	open	VBN
55555	170	22	the	the	DT
55555	170	23	vegetables	vegetable	NNS
55555	170	24	are	be	VBP
55555	170	25	only	only	RB
55555	170	26	ready	ready	JJ
55555	170	27	to	to	TO
55555	170	28	be	be	VB
55555	170	29	seasoned	season	VBN
55555	170	30	and	and	CC
55555	170	31	finished	finish	VBN
55555	170	32	as	as	IN
55555	170	33	they	-PRON-	PRP
55555	170	34	would	would	MD
55555	170	35	be	be	VB
55555	170	36	had	have	VBN
55555	170	37	they	-PRON-	PRP
55555	170	38	been	be	VBN
55555	170	39	boiled	boil	VBN
55555	170	40	at	at	IN
55555	170	41	home	home	NN
55555	170	42	.	.	.
55555	171	1	Good	good	JJ
55555	171	2	canned	canned	JJ
55555	171	3	vegetables	vegetable	NNS
55555	171	4	are	be	VBP
55555	171	5	not	not	RB
55555	171	6	easy	easy	JJ
55555	171	7	to	to	TO
55555	171	8	improve	improve	VB
55555	171	9	upon	upon	IN
55555	171	10	,	,	,
55555	171	11	and	and	CC
55555	171	12	I	-PRON-	PRP
55555	171	13	serve	serve	VBP
55555	171	14	them	-PRON-	PRP
55555	171	15	constantly	constantly	RB
55555	171	16	to	to	IN
55555	171	17	people	people	NNS
55555	171	18	who	who	WP
55555	171	19	will	will	MD
55555	171	20	not	not	RB
55555	171	21	easily	easily	RB
55555	171	22	credit	credit	VB
55555	171	23	my	-PRON-	PRP$
55555	171	24	statement	statement	NN
55555	171	25	that	that	IN
55555	171	26	they	-PRON-	PRP
55555	171	27	are	be	VBP
55555	171	28	not	not	RB
55555	171	29	so	so	RB
55555	171	30	-	-	HYPH
55555	171	31	called	call	VBN
55555	171	32	"	"	``
55555	171	33	fresh	fresh	JJ
55555	171	34	"	"	''
55555	171	35	vegetables	vegetable	NNS
55555	171	36	.	.	.
55555	172	1	I	-PRON-	PRP
55555	172	2	will	will	MD
55555	172	3	not	not	RB
55555	172	4	kill	kill	VB
55555	172	5	or	or	CC
55555	172	6	hurt	hurt	VB
55555	172	7	any	any	DT
55555	172	8	living	living	NN
55555	172	9	creature	creature	NN
55555	172	10	needlessly	needlessly	RB
55555	172	11	,	,	,
55555	172	12	nor	nor	CC
55555	172	13	destroy	destroy	VB
55555	172	14	any	any	DT
55555	172	15	beautiful	beautiful	JJ
55555	172	16	thing	thing	NN
55555	172	17	,	,	,
55555	172	18	but	but	CC
55555	172	19	will	will	MD
55555	172	20	strive	strive	VB
55555	172	21	to	to	TO
55555	172	22	save	save	VB
55555	172	23	and	and	CC
55555	172	24	comfort	comfort	VB
55555	172	25	all	all	DT
55555	172	26	gentle	gentle	JJ
55555	172	27	life	life	NN
55555	172	28	and	and	CC
55555	172	29	guard	guard	NN
55555	172	30	and	and	CC
55555	172	31	perfect	perfect	VB
55555	172	32	all	all	DT
55555	172	33	natural	natural	JJ
55555	172	34	beauty	beauty	NN
55555	172	35	upon	upon	IN
55555	172	36	the	the	DT
55555	172	37	earth	earth	NN
55555	172	38	.	.	.
55555	173	1	John	John	NNP
55555	173	2	Ruskin	Ruskin	NNP
55555	173	3	.	.	.
55555	174	1	SOUPS	SOUPS	NNP
55555	174	2	Most	most	RBS
55555	174	3	clear	clear	JJ
55555	174	4	soups	soup	NNS
55555	174	5	can	can	MD
55555	174	6	be	be	VB
55555	174	7	greatly	greatly	RB
55555	174	8	improved	improve	VBN
55555	174	9	in	in	IN
55555	174	10	colour	colour	NN
55555	174	11	by	by	IN
55555	174	12	using	use	VBG
55555	174	13	a	a	DT
55555	174	14	small	small	JJ
55555	174	15	quantity	quantity	NN
55555	174	16	of	of	IN
55555	174	17	vegetable	vegetable	NN
55555	174	18	soup	soup	NN
55555	174	19	browning	browning	NN
55555	174	20	,	,	,
55555	174	21	or	or	CC
55555	174	22	caramel	caramel	VBN
55555	174	23	.	.	.
55555	175	1	Do	do	VB
55555	175	2	not	not	RB
55555	175	3	overdo	overdo	VB
55555	175	4	it	-PRON-	PRP
55555	175	5	,	,	,
55555	175	6	however	however	RB
55555	175	7	,	,	,
55555	175	8	as	as	IN
55555	175	9	the	the	DT
55555	175	10	flavour	flavour	NN
55555	175	11	is	be	VBZ
55555	175	12	not	not	RB
55555	175	13	pleasant	pleasant	JJ
55555	175	14	when	when	WRB
55555	175	15	too	too	RB
55555	175	16	pronounced	pronounced	JJ
55555	175	17	.	.	.
55555	176	1	All	all	DT
55555	176	2	cream	cream	NN
55555	176	3	soups	soup	NNS
55555	176	4	should	should	MD
55555	176	5	be	be	VB
55555	176	6	cooked	cook	VBN
55555	176	7	in	in	IN
55555	176	8	a	a	DT
55555	176	9	double	double	JJ
55555	176	10	boiler	boiler	NN
55555	176	11	.	.	.
55555	177	1	VEGETABLE	VEGETABLE	NNP
55555	177	2	STOCK	stock	NN
55555	177	3	Few	few	JJ
55555	177	4	meat	meat	NN
55555	177	5	stocks	stock	NNS
55555	177	6	have	have	VBP
55555	177	7	of	of	IN
55555	177	8	themselves	-PRON-	PRP
55555	177	9	more	more	JJR
55555	177	10	flavour	flavour	NN
55555	177	11	than	than	IN
55555	177	12	vegetable	vegetable	NN
55555	177	13	stock	stock	NN
55555	177	14	,	,	,
55555	177	15	that	that	RB
55555	177	16	is	is	RB
55555	177	17	,	,	,
55555	177	18	the	the	DT
55555	177	19	water	water	NN
55555	177	20	in	in	IN
55555	177	21	which	which	WDT
55555	177	22	vegetables	vegetable	NNS
55555	177	23	have	have	VBP
55555	177	24	cooked	cook	VBN
55555	177	25	.	.	.
55555	178	1	The	the	DT
55555	178	2	water	water	NN
55555	178	3	in	in	IN
55555	178	4	which	which	WDT
55555	178	5	rice	rice	NN
55555	178	6	,	,	,
55555	178	7	onions	onion	NNS
55555	178	8	,	,	,
55555	178	9	leeks	leek	NNS
55555	178	10	,	,	,
55555	178	11	celery	celery	NN
55555	178	12	,	,	,
55555	178	13	beans	bean	NNS
55555	178	14	,	,	,
55555	178	15	cabbage	cabbage	NN
55555	178	16	,	,	,
55555	178	17	etc	etc	FW
55555	178	18	.	.	.
55555	178	19	,	,	,
55555	178	20	have	have	VBP
55555	178	21	boiled	boil	VBN
55555	178	22	is	be	VBZ
55555	178	23	valuable	valuable	JJ
55555	178	24	in	in	IN
55555	178	25	Vegetarian	vegetarian	JJ
55555	178	26	cookery	cookery	NN
55555	178	27	,	,	,
55555	178	28	and	and	CC
55555	178	29	the	the	DT
55555	178	30	wise	wise	JJ
55555	178	31	cook	cook	NN
55555	178	32	will	will	MD
55555	178	33	use	use	VB
55555	178	34	it	-PRON-	PRP
55555	178	35	in	in	IN
55555	178	36	many	many	JJ
55555	178	37	ways	way	NNS
55555	178	38	to	to	TO
55555	178	39	enhance	enhance	VB
55555	178	40	the	the	DT
55555	178	41	flavours	flavour	NNS
55555	178	42	of	of	IN
55555	178	43	soups	soup	NNS
55555	178	44	and	and	CC
55555	178	45	sauces	sauce	NNS
55555	178	46	.	.	.
55555	179	1	A	a	DT
55555	179	2	SIMPLE	simple	JJ
55555	179	3	CONSOMMÉ	consommé	NN
55555	179	4	OR	or	CC
55555	179	5	STOCK	stock	NN
55555	179	6	A	a	DT
55555	179	7	simple	simple	JJ
55555	179	8	way	way	NN
55555	179	9	of	of	IN
55555	179	10	preparing	prepare	VBG
55555	179	11	a	a	DT
55555	179	12	rich	rich	JJ
55555	179	13	,	,	,
55555	179	14	clear	clear	JJ
55555	179	15	consommé	consommé	NN
55555	179	16	is	be	VBZ
55555	179	17	to	to	TO
55555	179	18	wash	wash	VB
55555	179	19	well	well	RB
55555	179	20	1/2	1/2	CD
55555	179	21	cup	cup	NN
55555	179	22	of	of	IN
55555	179	23	German	german	JJ
55555	179	24	lentils	lentil	NNS
55555	179	25	,	,	,
55555	179	26	drain	drain	VB
55555	179	27	them	-PRON-	PRP
55555	179	28	and	and	CC
55555	179	29	toss	toss	VB
55555	179	30	them	-PRON-	PRP
55555	179	31	for	for	IN
55555	179	32	ten	ten	CD
55555	179	33	minutes	minute	NNS
55555	179	34	in	in	IN
55555	179	35	a	a	DT
55555	179	36	saucepan	saucepan	NN
55555	179	37	in	in	IN
55555	179	38	which	which	WDT
55555	179	39	1	1	CD
55555	179	40	tablespoon	tablespoon	NN
55555	179	41	of	of	IN
55555	179	42	butter	butter	NN
55555	179	43	has	have	VBZ
55555	179	44	been	be	VBN
55555	179	45	melted	melt	VBN
55555	179	46	.	.	.
55555	180	1	Then	then	RB
55555	180	2	pour	pour	VB
55555	180	3	on	on	IN
55555	180	4	them	-PRON-	PRP
55555	180	5	5	5	CD
55555	180	6	cups	cup	NNS
55555	180	7	of	of	IN
55555	180	8	cold	cold	JJ
55555	180	9	water	water	NN
55555	180	10	,	,	,
55555	180	11	set	set	VBD
55555	180	12	them	-PRON-	PRP
55555	180	13	over	over	IN
55555	180	14	a	a	DT
55555	180	15	hot	hot	JJ
55555	180	16	fire	fire	NN
55555	180	17	,	,	,
55555	180	18	and	and	CC
55555	180	19	let	let	VB
55555	180	20	them	-PRON-	PRP
55555	180	21	boil	boil	VB
55555	180	22	rapidly	rapidly	RB
55555	180	23	about	about	IN
55555	180	24	half	half	PDT
55555	180	25	an	an	DT
55555	180	26	hour	hour	NN
55555	180	27	only	only	RB
55555	180	28	.	.	.
55555	181	1	Drain	drain	VB
55555	181	2	,	,	,
55555	181	3	and	and	CC
55555	181	4	strain	strain	VB
55555	181	5	through	through	IN
55555	181	6	a	a	DT
55555	181	7	fine	fine	JJ
55555	181	8	cloth	cloth	NN
55555	181	9	,	,	,
55555	181	10	and	and	CC
55555	181	11	return	return	VB
55555	181	12	to	to	IN
55555	181	13	a	a	DT
55555	181	14	clean	clean	JJ
55555	181	15	saucepan	saucepan	NN
55555	181	16	with	with	IN
55555	181	17	1	1	CD
55555	181	18	bay	bay	NN
55555	181	19	leaf	leaf	NN
55555	181	20	,	,	,
55555	181	21	1	1	CD
55555	181	22	slice	slice	NN
55555	181	23	of	of	IN
55555	181	24	onion	onion	NN
55555	181	25	,	,	,
55555	181	26	2	2	CD
55555	181	27	cloves	clove	NNS
55555	181	28	,	,	,
55555	181	29	and	and	CC
55555	181	30	1/2	1/2	CD
55555	181	31	teaspoon	teaspoon	NN
55555	181	32	of	of	IN
55555	181	33	celery	celery	NN
55555	181	34	seed	seed	NN
55555	181	35	;	;	:
55555	181	36	simmer	simmer	NNP
55555	181	37	slowly	slowly	RB
55555	181	38	for	for	IN
55555	181	39	fifteen	fifteen	CD
55555	181	40	minutes	minute	NNS
55555	181	41	,	,	,
55555	181	42	season	season	NN
55555	181	43	with	with	IN
55555	181	44	salt	salt	NN
55555	181	45	and	and	CC
55555	181	46	pepper	pepper	NN
55555	181	47	,	,	,
55555	181	48	and	and	CC
55555	181	49	add	add	VB
55555	181	50	a	a	DT
55555	181	51	little	little	JJ
55555	181	52	sherry	sherry	NN
55555	181	53	if	if	IN
55555	181	54	liked	like	VBN
55555	181	55	.	.	.
55555	182	1	If	if	IN
55555	182	2	the	the	DT
55555	182	3	lentils	lentil	NNS
55555	182	4	are	be	VBP
55555	182	5	cooked	cook	VBN
55555	182	6	longer	long	RBR
55555	182	7	,	,	,
55555	182	8	it	-PRON-	PRP
55555	182	9	will	will	MD
55555	182	10	make	make	VB
55555	182	11	a	a	DT
55555	182	12	cloudy	cloudy	JJ
55555	182	13	soup	soup	NN
55555	182	14	,	,	,
55555	182	15	which	which	WDT
55555	182	16	will	will	MD
55555	182	17	be	be	VB
55555	182	18	stronger	strong	JJR
55555	182	19	but	but	CC
55555	182	20	not	not	RB
55555	182	21	clear	clear	JJ
55555	182	22	.	.	.
55555	183	1	CLEAR	clear	JJ
55555	183	2	BOUILLON	BOUILLON	NNS
55555	183	3	OR	or	CC
55555	183	4	CONSOMMÉ	consommé	NN
55555	183	5	There	there	EX
55555	183	6	are	be	VBP
55555	183	7	various	various	JJ
55555	183	8	vegetable	vegetable	NN
55555	183	9	extracts	extract	NNS
55555	183	10	in	in	IN
55555	183	11	the	the	DT
55555	183	12	market	market	NN
55555	183	13	which	which	WDT
55555	183	14	,	,	,
55555	183	15	when	when	WRB
55555	183	16	diluted	dilute	VBN
55555	183	17	,	,	,
55555	183	18	make	make	VBP
55555	183	19	delicious	delicious	JJ
55555	183	20	stock	stock	NN
55555	183	21	,	,	,
55555	183	22	or	or	CC
55555	183	23	clear	clear	JJ
55555	183	24	soup	soup	NN
55555	183	25	.	.	.
55555	184	1	If	if	IN
55555	184	2	these	these	DT
55555	184	3	are	be	VBP
55555	184	4	not	not	RB
55555	184	5	available	available	JJ
55555	184	6	,	,	,
55555	184	7	a	a	DT
55555	184	8	clear	clear	JJ
55555	184	9	vegetable	vegetable	NN
55555	184	10	broth	broth	NN
55555	184	11	may	may	MD
55555	184	12	be	be	VB
55555	184	13	made	make	VBN
55555	184	14	as	as	IN
55555	184	15	follows	follow	VBZ
55555	184	16	:	:	:
55555	184	17	Wash	wash	NN
55555	184	18	3	3	CD
55555	184	19	cups	cup	NNS
55555	184	20	of	of	IN
55555	184	21	any	any	DT
55555	184	22	dried	dry	VBN
55555	184	23	beans	bean	NNS
55555	184	24	or	or	CC
55555	184	25	lentils	lentil	NNS
55555	184	26	,	,	,
55555	184	27	and	and	CC
55555	184	28	put	put	VBD
55555	184	29	them	-PRON-	PRP
55555	184	30	to	to	TO
55555	184	31	soak	soak	VB
55555	184	32	in	in	IN
55555	184	33	a	a	DT
55555	184	34	covered	covered	JJ
55555	184	35	earthenware	earthenware	NN
55555	184	36	dish	dish	NN
55555	184	37	with	with	IN
55555	184	38	10	10	CD
55555	184	39	cups	cup	NNS
55555	184	40	of	of	IN
55555	184	41	water	water	NN
55555	184	42	for	for	IN
55555	184	43	twelve	twelve	CD
55555	184	44	hours	hour	NNS
55555	184	45	or	or	CC
55555	184	46	so	so	RB
55555	184	47	.	.	.
55555	185	1	Then	then	RB
55555	185	2	empty	empty	JJ
55555	185	3	with	with	IN
55555	185	4	that	that	DT
55555	185	5	same	same	JJ
55555	185	6	water	water	NN
55555	185	7	into	into	IN
55555	185	8	a	a	DT
55555	185	9	kettle	kettle	NN
55555	185	10	,	,	,
55555	185	11	and	and	CC
55555	185	12	let	let	VB
55555	185	13	come	come	VB
55555	185	14	slowly	slowly	RB
55555	185	15	to	to	IN
55555	185	16	the	the	DT
55555	185	17	boiling	boiling	NN
55555	185	18	point	point	NN
55555	185	19	,	,	,
55555	185	20	skim	skim	NNP
55555	185	21	frequently	frequently	RB
55555	185	22	,	,	,
55555	185	23	and	and	CC
55555	185	24	do	do	VBP
55555	185	25	not	not	RB
55555	185	26	let	let	VB
55555	185	27	it	-PRON-	PRP
55555	185	28	actually	actually	RB
55555	185	29	boil	boil	VB
55555	185	30	.	.	.
55555	186	1	When	when	WRB
55555	186	2	clear	clear	JJ
55555	186	3	,	,	,
55555	186	4	and	and	CC
55555	186	5	there	there	EX
55555	186	6	seems	seem	VBZ
55555	186	7	no	no	DT
55555	186	8	further	further	JJ
55555	186	9	need	need	NN
55555	186	10	of	of	IN
55555	186	11	skimming	skimming	NN
55555	186	12	,	,	,
55555	186	13	add	add	VB
55555	186	14	1	1	CD
55555	186	15	cup	cup	NN
55555	186	16	each	each	DT
55555	186	17	of	of	IN
55555	186	18	cut	cut	JJ
55555	186	19	onions	onion	NNS
55555	186	20	,	,	,
55555	186	21	carrots	carrot	NNS
55555	186	22	,	,	,
55555	186	23	turnips	turnip	NNS
55555	186	24	,	,	,
55555	186	25	1	1	CD
55555	186	26	tablespoon	tablespoon	NN
55555	186	27	of	of	IN
55555	186	28	parsley	parsley	NNP
55555	186	29	,	,	,
55555	186	30	1	1	CD
55555	186	31	tablespoon	tablespoon	NN
55555	186	32	of	of	IN
55555	186	33	salt	salt	NN
55555	186	34	,	,	,
55555	186	35	1	1	CD
55555	186	36	clove	clove	NN
55555	186	37	of	of	IN
55555	186	38	garlic	garlic	NN
55555	186	39	,	,	,
55555	186	40	and	and	CC
55555	186	41	1	1	CD
55555	186	42	teaspoon	teaspoon	NN
55555	186	43	of	of	IN
55555	186	44	thyme	thyme	NNS
55555	186	45	,	,	,
55555	186	46	etc	etc	FW
55555	186	47	.	.	.
55555	186	48	,	,	,
55555	186	49	1	1	CD
55555	186	50	tablespoon	tablespoon	NN
55555	186	51	of	of	IN
55555	186	52	celery	celery	NN
55555	186	53	seed	seed	NN
55555	186	54	,	,	,
55555	186	55	and	and	CC
55555	186	56	1	1	CD
55555	186	57	bay	bay	NN
55555	186	58	leaf	leaf	NN
55555	186	59	.	.	.
55555	187	1	Let	let	VB
55555	187	2	boil	boil	VB
55555	187	3	up	up	RP
55555	187	4	once	once	RB
55555	187	5	,	,	,
55555	187	6	and	and	CC
55555	187	7	then	then	RB
55555	187	8	place	place	VB
55555	187	9	on	on	IN
55555	187	10	the	the	DT
55555	187	11	back	back	NN
55555	187	12	of	of	IN
55555	187	13	the	the	DT
55555	187	14	stove	stove	NN
55555	187	15	to	to	TO
55555	187	16	barely	barely	RB
55555	187	17	simmer	simmer	VB
55555	187	18	for	for	IN
55555	187	19	two	two	CD
55555	187	20	hours	hour	NNS
55555	187	21	;	;	:
55555	187	22	then	then	RB
55555	187	23	strain	strain	VB
55555	187	24	through	through	IN
55555	187	25	a	a	DT
55555	187	26	fine	fine	JJ
55555	187	27	sieve	sieve	NN
55555	187	28	,	,	,
55555	187	29	and	and	CC
55555	187	30	a	a	DT
55555	187	31	good	good	JJ
55555	187	32	broth	broth	NN
55555	187	33	is	be	VBZ
55555	187	34	made	make	VBN
55555	187	35	.	.	.
55555	188	1	The	the	DT
55555	188	2	beans	bean	NNS
55555	188	3	,	,	,
55555	188	4	etc	etc	FW
55555	188	5	.	.	.
55555	188	6	,	,	,
55555	188	7	can	can	MD
55555	188	8	be	be	VB
55555	188	9	utilised	utilise	VBN
55555	188	10	in	in	IN
55555	188	11	a	a	DT
55555	188	12	deep	deep	JJ
55555	188	13	pie	pie	NN
55555	188	14	,	,	,
55555	188	15	or	or	CC
55555	188	16	with	with	IN
55555	188	17	brown	brown	JJ
55555	188	18	or	or	CC
55555	188	19	white	white	JJ
55555	188	20	sauce	sauce	NN
55555	188	21	in	in	IN
55555	188	22	crust	crust	NN
55555	188	23	cups	cup	NNS
55555	188	24	,	,	,
55555	188	25	in	in	IN
55555	188	26	a	a	DT
55555	188	27	curry	curry	NN
55555	188	28	,	,	,
55555	188	29	or	or	CC
55555	188	30	many	many	JJ
55555	188	31	other	other	JJ
55555	188	32	ways	way	NNS
55555	188	33	.	.	.
55555	189	1	To	to	TO
55555	189	2	make	make	VB
55555	189	3	this	this	DT
55555	189	4	into	into	IN
55555	189	5	a	a	DT
55555	189	6	strong	strong	JJ
55555	189	7	,	,	,
55555	189	8	clear	clear	JJ
55555	189	9	soup	soup	NN
55555	189	10	put	put	VBD
55555	189	11	2	2	CD
55555	189	12	tablespoons	tablespoon	NNS
55555	189	13	of	of	IN
55555	189	14	butter	butter	NN
55555	189	15	in	in	IN
55555	189	16	a	a	DT
55555	189	17	saucepan	saucepan	NN
55555	189	18	,	,	,
55555	189	19	and	and	CC
55555	189	20	when	when	WRB
55555	189	21	melted	melt	VBN
55555	189	22	add	add	VBP
55555	189	23	1/2	1/2	CD
55555	189	24	cup	cup	NN
55555	189	25	each	each	DT
55555	189	26	of	of	IN
55555	189	27	chopped	chop	VBN
55555	189	28	onions	onion	NNS
55555	189	29	,	,	,
55555	189	30	carrots	carrot	NNS
55555	189	31	,	,	,
55555	189	32	turnips	turnip	NNS
55555	189	33	,	,	,
55555	189	34	and	and	CC
55555	189	35	celery	celery	NN
55555	189	36	,	,	,
55555	189	37	2	2	CD
55555	189	38	cloves	clove	NNS
55555	189	39	,	,	,
55555	189	40	and	and	CC
55555	189	41	a	a	DT
55555	189	42	bit	bit	NN
55555	189	43	of	of	IN
55555	189	44	parsley	parsley	NN
55555	189	45	;	;	:
55555	189	46	fry	fry	VB
55555	189	47	until	until	IN
55555	189	48	somewhat	somewhat	RB
55555	189	49	browned	brown	VBN
55555	189	50	,	,	,
55555	189	51	then	then	RB
55555	189	52	cover	cover	VB
55555	189	53	with	with	IN
55555	189	54	6	6	CD
55555	189	55	cups	cup	NNS
55555	189	56	of	of	IN
55555	189	57	the	the	DT
55555	189	58	broth	broth	NN
55555	189	59	,	,	,
55555	189	60	and	and	CC
55555	189	61	let	let	VB
55555	189	62	simmer	simmer	NN
55555	189	63	very	very	RB
55555	189	64	quietly	quietly	RB
55555	189	65	for	for	IN
55555	189	66	two	two	CD
55555	189	67	hours	hour	NNS
55555	189	68	.	.	.
55555	190	1	Skim	Skim	NNP
55555	190	2	often	often	RB
55555	190	3	,	,	,
55555	190	4	drain	drain	VBP
55555	190	5	,	,	,
55555	190	6	let	let	VB
55555	190	7	cool	cool	JJ
55555	190	8	,	,	,
55555	190	9	remove	remove	VB
55555	190	10	any	any	DT
55555	190	11	grease	grease	NN
55555	190	12	from	from	IN
55555	190	13	the	the	DT
55555	190	14	top	top	NN
55555	190	15	,	,	,
55555	190	16	and	and	CC
55555	190	17	to	to	TO
55555	190	18	clarify	clarify	VB
55555	190	19	add	add	VB
55555	190	20	to	to	IN
55555	190	21	it	-PRON-	PRP
55555	190	22	,	,	,
55555	190	23	when	when	WRB
55555	190	24	cold	cold	JJ
55555	190	25	,	,	,
55555	190	26	the	the	DT
55555	190	27	slightly	slightly	RB
55555	190	28	beaten	beat	VBN
55555	190	29	yolk	yolk	NN
55555	190	30	of	of	IN
55555	190	31	1	1	CD
55555	190	32	egg	egg	NN
55555	190	33	and	and	CC
55555	190	34	the	the	DT
55555	190	35	whites	white	NNS
55555	190	36	of	of	IN
55555	190	37	3	3	CD
55555	190	38	,	,	,
55555	190	39	then	then	RB
55555	190	40	set	set	VB
55555	190	41	over	over	RP
55555	190	42	a	a	DT
55555	190	43	hot	hot	JJ
55555	190	44	fire	fire	NN
55555	190	45	and	and	CC
55555	190	46	stir	stir	VB
55555	190	47	vigorously	vigorously	RB
55555	190	48	,	,	,
55555	190	49	watching	watch	VBG
55555	190	50	for	for	IN
55555	190	51	the	the	DT
55555	190	52	first	first	JJ
55555	190	53	sign	sign	NN
55555	190	54	of	of	IN
55555	190	55	boiling	boiling	NN
55555	190	56	.	.	.
55555	191	1	At	at	IN
55555	191	2	this	this	DT
55555	191	3	,	,	,
55555	191	4	remove	remove	VB
55555	191	5	to	to	IN
55555	191	6	a	a	DT
55555	191	7	place	place	NN
55555	191	8	where	where	WRB
55555	191	9	it	-PRON-	PRP
55555	191	10	can	can	MD
55555	191	11	not	not	RB
55555	191	12	even	even	RB
55555	191	13	simmer	simmer	NN
55555	191	14	,	,	,
55555	191	15	but	but	CC
55555	191	16	will	will	MD
55555	191	17	be	be	VB
55555	191	18	warm	warm	JJ
55555	191	19	for	for	IN
55555	191	20	half	half	PDT
55555	191	21	an	an	DT
55555	191	22	hour	hour	NN
55555	191	23	,	,	,
55555	191	24	and	and	CC
55555	191	25	strain	strain	VB
55555	191	26	through	through	IN
55555	191	27	a	a	DT
55555	191	28	fine	fine	JJ
55555	191	29	,	,	,
55555	191	30	clean	clean	JJ
55555	191	31	cloth	cloth	NN
55555	191	32	.	.	.
55555	192	1	A	a	DT
55555	192	2	wineglass	wineglass	NN
55555	192	3	of	of	IN
55555	192	4	sherry	sherry	NN
55555	192	5	may	may	MD
55555	192	6	be	be	VB
55555	192	7	added	add	VBN
55555	192	8	if	if	IN
55555	192	9	to	to	TO
55555	192	10	be	be	VB
55555	192	11	served	serve	VBN
55555	192	12	in	in	IN
55555	192	13	cups	cup	NNS
55555	192	14	.	.	.
55555	193	1	CREAM	cream	NN
55555	193	2	OF	of	IN
55555	193	3	ARTICHOKE	ARTICHOKE	NNP
55555	193	4	Scrape	Scrape	NNP
55555	193	5	and	and	CC
55555	193	6	slice	slice	VB
55555	193	7	enough	enough	JJ
55555	193	8	Jerusalem	Jerusalem	NNP
55555	193	9	artichokes	artichoke	VBZ
55555	193	10	to	to	TO
55555	193	11	make	make	VB
55555	193	12	2	2	CD
55555	193	13	cups	cup	NNS
55555	193	14	,	,	,
55555	193	15	and	and	CC
55555	193	16	cover	cover	VB
55555	193	17	them	-PRON-	PRP
55555	193	18	with	with	IN
55555	193	19	cold	cold	JJ
55555	193	20	water	water	NN
55555	193	21	.	.	.
55555	194	1	Let	let	VB
55555	194	2	them	-PRON-	PRP
55555	194	3	stand	stand	VB
55555	194	4	for	for	IN
55555	194	5	fifteen	fifteen	CD
55555	194	6	or	or	CC
55555	194	7	twenty	twenty	CD
55555	194	8	minutes	minute	NNS
55555	194	9	,	,	,
55555	194	10	and	and	CC
55555	194	11	put	put	VBD
55555	194	12	them	-PRON-	PRP
55555	194	13	in	in	IN
55555	194	14	a	a	DT
55555	194	15	saucepan	saucepan	NN
55555	194	16	with	with	IN
55555	194	17	2	2	CD
55555	194	18	quarts	quart	NNS
55555	194	19	of	of	IN
55555	194	20	cold	cold	JJ
55555	194	21	water	water	NN
55555	194	22	or	or	CC
55555	194	23	milk	milk	NN
55555	194	24	,	,	,
55555	194	25	or	or	CC
55555	194	26	1	1	CD
55555	194	27	quart	quart	NN
55555	194	28	of	of	IN
55555	194	29	each	each	DT
55555	194	30	,	,	,
55555	194	31	and	and	CC
55555	194	32	let	let	VB
55555	194	33	them	-PRON-	PRP
55555	194	34	cook	cook	VB
55555	194	35	for	for	IN
55555	194	36	an	an	DT
55555	194	37	hour	hour	NN
55555	194	38	or	or	CC
55555	194	39	until	until	IN
55555	194	40	thoroughly	thoroughly	RB
55555	194	41	soft	soft	JJ
55555	194	42	.	.	.
55555	195	1	Now	now	RB
55555	195	2	rub	rub	VB
55555	195	3	them	-PRON-	PRP
55555	195	4	through	through	IN
55555	195	5	a	a	DT
55555	195	6	sieve	sieve	NN
55555	195	7	with	with	IN
55555	195	8	2	2	CD
55555	195	9	cups	cup	NNS
55555	195	10	of	of	IN
55555	195	11	the	the	DT
55555	195	12	stock	stock	NN
55555	195	13	in	in	IN
55555	195	14	which	which	WDT
55555	195	15	they	-PRON-	PRP
55555	195	16	cooked	cook	VBD
55555	195	17	,	,	,
55555	195	18	and	and	CC
55555	195	19	return	return	VB
55555	195	20	to	to	IN
55555	195	21	the	the	DT
55555	195	22	fire	fire	NN
55555	195	23	.	.	.
55555	196	1	When	when	WRB
55555	196	2	boiling	boil	VBG
55555	196	3	add	add	VB
55555	196	4	1	1	CD
55555	196	5	tablespoon	tablespoon	NN
55555	196	6	of	of	IN
55555	196	7	butter	butter	NN
55555	196	8	and	and	CC
55555	196	9	1	1	CD
55555	196	10	of	of	IN
55555	196	11	flour	flour	NN
55555	196	12	,	,	,
55555	196	13	rubbed	rub	VBN
55555	196	14	together	together	RB
55555	196	15	,	,	,
55555	196	16	and	and	CC
55555	196	17	1	1	CD
55555	196	18	teaspoon	teaspoon	NN
55555	196	19	of	of	IN
55555	196	20	salt	salt	NN
55555	196	21	and	and	CC
55555	196	22	1	1	CD
55555	196	23	saltspoon	saltspoon	NN
55555	196	24	of	of	IN
55555	196	25	pepper	pepper	NN
55555	196	26	,	,	,
55555	196	27	and	and	CC
55555	196	28	cook	cook	VB
55555	196	29	about	about	RB
55555	196	30	ten	ten	CD
55555	196	31	minutes	minute	NNS
55555	196	32	before	before	IN
55555	196	33	adding	add	VBG
55555	196	34	2	2	CD
55555	196	35	cups	cup	NNS
55555	196	36	of	of	IN
55555	196	37	hot	hot	JJ
55555	196	38	milk	milk	NN
55555	196	39	,	,	,
55555	196	40	or	or	CC
55555	196	41	1	1	CD
55555	196	42	cup	cup	NN
55555	196	43	of	of	IN
55555	196	44	milk	milk	NN
55555	196	45	and	and	CC
55555	196	46	1	1	CD
55555	196	47	cup	cup	NN
55555	196	48	of	of	IN
55555	196	49	cream	cream	NN
55555	196	50	.	.	.
55555	197	1	Stir	stir	VB
55555	197	2	well	well	RB
55555	197	3	and	and	CC
55555	197	4	let	let	VB
55555	197	5	boil	boil	VB
55555	197	6	up	up	RP
55555	197	7	once	once	RB
55555	197	8	before	before	IN
55555	197	9	serving	serve	VBG
55555	197	10	.	.	.
55555	198	1	A	a	DT
55555	198	2	teaspoon	teaspoon	NN
55555	198	3	of	of	IN
55555	198	4	chopped	chop	VBN
55555	198	5	parsley	parsley	NN
55555	198	6	or	or	CC
55555	198	7	chives	chive	NNS
55555	198	8	improves	improve	VBZ
55555	198	9	the	the	DT
55555	198	10	appearance	appearance	NN
55555	198	11	and	and	CC
55555	198	12	taste	taste	NN
55555	198	13	of	of	IN
55555	198	14	almost	almost	RB
55555	198	15	any	any	DT
55555	198	16	cream	cream	NN
55555	198	17	soup	soup	NN
55555	198	18	.	.	.
55555	199	1	CREAM	cream	NN
55555	199	2	OF	of	IN
55555	199	3	ARTICHOKE	ARTICHOKE	NNP
55555	199	4	WITH	with	IN
55555	199	5	NASTURTIUMS	NASTURTIUMS	NNP
55555	199	6	Make	make	VBP
55555	199	7	the	the	DT
55555	199	8	plain	plain	JJ
55555	199	9	cream	cream	NN
55555	199	10	of	of	IN
55555	199	11	artichoke	artichoke	NNP
55555	199	12	soup	soup	NNP
55555	199	13	as	as	IN
55555	199	14	in	in	IN
55555	199	15	preceding	precede	VBG
55555	199	16	recipe	recipe	NN
55555	199	17	,	,	,
55555	199	18	and	and	CC
55555	199	19	add	add	VB
55555	199	20	before	before	IN
55555	199	21	straining	strain	VBG
55555	199	22	1	1	CD
55555	199	23	handful	handful	NN
55555	199	24	of	of	IN
55555	199	25	nasturtium	nasturtium	NN
55555	199	26	leaves	leave	NNS
55555	199	27	and	and	CC
55555	199	28	blossoms	blossom	NNS
55555	199	29	;	;	:
55555	199	30	or	or	CC
55555	199	31	,	,	,
55555	199	32	instead	instead	RB
55555	199	33	,	,	,
55555	199	34	add	add	VB
55555	199	35	1	1	CD
55555	199	36	tablespoon	tablespoon	NN
55555	199	37	of	of	IN
55555	199	38	these	these	DT
55555	199	39	,	,	,
55555	199	40	finely	finely	RB
55555	199	41	minced	mince	VBN
55555	199	42	,	,	,
55555	199	43	to	to	IN
55555	199	44	the	the	DT
55555	199	45	soup	soup	NN
55555	199	46	before	before	IN
55555	199	47	serving	serve	VBG
55555	199	48	.	.	.
55555	200	1	ASPARAGUS	ASPARAGUS	NNP
55555	200	2	SOUP	SOUP	NNP
55555	200	3	Use	Use	NNP
55555	200	4	1	1	CD
55555	200	5	can	can	NN
55555	200	6	of	of	IN
55555	200	7	asparagus	asparagus	NN
55555	200	8	,	,	,
55555	200	9	cut	cut	VBD
55555	200	10	off	off	RP
55555	200	11	the	the	DT
55555	200	12	tips	tip	NNS
55555	200	13	,	,	,
55555	200	14	and	and	CC
55555	200	15	lay	lie	VBD
55555	200	16	them	-PRON-	PRP
55555	200	17	aside	aside	RB
55555	200	18	.	.	.
55555	201	1	Cut	cut	VB
55555	201	2	up	up	RP
55555	201	3	the	the	DT
55555	201	4	stalks	stalk	NNS
55555	201	5	,	,	,
55555	201	6	cover	cover	VB
55555	201	7	with	with	IN
55555	201	8	4	4	CD
55555	201	9	cups	cup	NNS
55555	201	10	of	of	IN
55555	201	11	cold	cold	JJ
55555	201	12	milk	milk	NN
55555	201	13	(	(	-LRB-
55555	201	14	or	or	CC
55555	201	15	use	use	VB
55555	201	16	half	half	JJ
55555	201	17	water	water	NN
55555	201	18	and	and	CC
55555	201	19	half	half	NN
55555	201	20	milk	milk	NN
55555	201	21	)	)	-RRB-
55555	201	22	,	,	,
55555	201	23	and	and	CC
55555	201	24	let	let	VB
55555	201	25	cook	cook	NN
55555	201	26	slowly	slowly	RB
55555	201	27	in	in	IN
55555	201	28	a	a	DT
55555	201	29	double	double	JJ
55555	201	30	boiler	boiler	NN
55555	201	31	for	for	IN
55555	201	32	half	half	PDT
55555	201	33	an	an	DT
55555	201	34	hour	hour	NN
55555	201	35	;	;	:
55555	201	36	then	then	RB
55555	201	37	strain	strain	VB
55555	201	38	,	,	,
55555	201	39	pressing	press	VBG
55555	201	40	the	the	DT
55555	201	41	asparagus	asparagus	NN
55555	201	42	well	well	NN
55555	201	43	to	to	TO
55555	201	44	extract	extract	VB
55555	201	45	the	the	DT
55555	201	46	flavour	flavour	NN
55555	201	47	.	.	.
55555	202	1	Return	return	VB
55555	202	2	to	to	IN
55555	202	3	the	the	DT
55555	202	4	saucepan	saucepan	NN
55555	202	5	,	,	,
55555	202	6	add	add	VB
55555	202	7	1	1	CD
55555	202	8	teaspoon	teaspoon	NN
55555	202	9	of	of	IN
55555	202	10	sugar	sugar	NN
55555	202	11	,	,	,
55555	202	12	1	1	CD
55555	202	13	tablespoon	tablespoon	NN
55555	202	14	of	of	IN
55555	202	15	butter	butter	NN
55555	202	16	,	,	,
55555	202	17	into	into	IN
55555	202	18	which	which	WDT
55555	202	19	1	1	CD
55555	202	20	teaspoon	teaspoon	NN
55555	202	21	of	of	IN
55555	202	22	flour	flour	NN
55555	202	23	has	have	VBZ
55555	202	24	been	be	VBN
55555	202	25	made	make	VBN
55555	202	26	smooth	smooth	JJ
55555	202	27	,	,	,
55555	202	28	season	season	VB
55555	202	29	generously	generously	RB
55555	202	30	with	with	IN
55555	202	31	salt	salt	NN
55555	202	32	and	and	CC
55555	202	33	pepper	pepper	NN
55555	202	34	,	,	,
55555	202	35	add	add	VB
55555	202	36	the	the	DT
55555	202	37	asparagus	asparagus	NN
55555	202	38	tips	tip	NNS
55555	202	39	,	,	,
55555	202	40	1	1	CD
55555	202	41	cup	cup	NN
55555	202	42	of	of	IN
55555	202	43	milk	milk	NN
55555	202	44	,	,	,
55555	202	45	and	and	CC
55555	202	46	,	,	,
55555	202	47	just	just	RB
55555	202	48	before	before	IN
55555	202	49	serving	serve	VBG
55555	202	50	,	,	,
55555	202	51	1	1	CD
55555	202	52	tablespoon	tablespoon	NN
55555	202	53	of	of	IN
55555	202	54	whipped	whip	VBN
55555	202	55	cream	cream	NN
55555	202	56	.	.	.
55555	203	1	A	a	DT
55555	203	2	tablespoon	tablespoon	NN
55555	203	3	of	of	IN
55555	203	4	minced	mince	VBN
55555	203	5	onion	onion	NN
55555	203	6	fried	fry	VBN
55555	203	7	for	for	IN
55555	203	8	ten	ten	CD
55555	203	9	minutes	minute	NNS
55555	203	10	in	in	IN
55555	203	11	butter	butter	NN
55555	203	12	is	be	VBZ
55555	203	13	sometimes	sometimes	RB
55555	203	14	added	add	VBN
55555	203	15	to	to	IN
55555	203	16	the	the	DT
55555	203	17	stalks	stalk	NNS
55555	203	18	while	while	IN
55555	203	19	cooking	cook	VBG
55555	203	20	.	.	.
55555	204	1	BARLEY	barley	NN
55555	204	2	AND	and	CC
55555	204	3	TOMATO	TOMATO	NNP
55555	204	4	SOUP	SOUP	NNP
55555	204	5	Cook	Cook	NNP
55555	204	6	1	1	CD
55555	204	7	can	can	MD
55555	204	8	of	of	IN
55555	204	9	tomatoes	tomato	NNS
55555	204	10	and	and	CC
55555	204	11	1	1	CD
55555	204	12	chopped	chop	VBD
55555	204	13	Spanish	spanish	JJ
55555	204	14	onion	onion	NN
55555	204	15	together	together	RB
55555	204	16	for	for	IN
55555	204	17	fifteen	fifteen	CD
55555	204	18	minutes	minute	NNS
55555	204	19	,	,	,
55555	204	20	then	then	RB
55555	204	21	rub	rub	VB
55555	204	22	through	through	RP
55555	204	23	a	a	DT
55555	204	24	wire	wire	NN
55555	204	25	sieve	sieve	NN
55555	204	26	;	;	:
55555	204	27	add	add	VB
55555	204	28	3	3	CD
55555	204	29	tablespoons	tablespoon	NNS
55555	204	30	of	of	IN
55555	204	31	pearl	pearl	NNP
55555	204	32	barley	barley	NNP
55555	204	33	,	,	,
55555	204	34	1	1	CD
55555	204	35	tablespoon	tablespoon	NN
55555	204	36	of	of	IN
55555	204	37	butter	butter	NN
55555	204	38	,	,	,
55555	204	39	some	some	DT
55555	204	40	pepper	pepper	NN
55555	204	41	and	and	CC
55555	204	42	salt	salt	NN
55555	204	43	,	,	,
55555	204	44	and	and	CC
55555	204	45	cook	cook	VB
55555	204	46	for	for	IN
55555	204	47	one	one	CD
55555	204	48	hour	hour	NN
55555	204	49	,	,	,
55555	204	50	until	until	IN
55555	204	51	the	the	DT
55555	204	52	barley	barley	NN
55555	204	53	is	be	VBZ
55555	204	54	soft	soft	JJ
55555	204	55	.	.	.
55555	205	1	Re	re	NN
55555	205	2	-	-	NN
55555	205	3	season	season	NN
55555	205	4	before	before	IN
55555	205	5	serving	serve	VBG
55555	205	6	.	.	.
55555	206	1	BLACK	BLACK	NNP
55555	206	2	BEAN	BEAN	NNP
55555	206	3	SOUP	SOUP	NNP
55555	206	4	Soak	Soak	NNP
55555	206	5	2	2	CD
55555	206	6	cups	cup	NNS
55555	206	7	of	of	IN
55555	206	8	beans	bean	NNS
55555	206	9	for	for	IN
55555	206	10	twelve	twelve	CD
55555	206	11	hours	hour	NNS
55555	206	12	or	or	CC
55555	206	13	more	more	JJR
55555	206	14	,	,	,
55555	206	15	and	and	CC
55555	206	16	then	then	RB
55555	206	17	drain	drain	VB
55555	206	18	them	-PRON-	PRP
55555	206	19	and	and	CC
55555	206	20	put	put	VBD
55555	206	21	into	into	IN
55555	206	22	8	8	CD
55555	206	23	cups	cup	NNS
55555	206	24	of	of	IN
55555	206	25	cold	cold	JJ
55555	206	26	water	water	NN
55555	206	27	;	;	:
55555	206	28	add	add	VB
55555	206	29	3	3	CD
55555	206	30	whole	whole	JJ
55555	206	31	cloves	clove	NNS
55555	206	32	,	,	,
55555	206	33	3	3	CD
55555	206	34	whole	whole	JJ
55555	206	35	allspice	allspice	NN
55555	206	36	,	,	,
55555	206	37	and	and	CC
55555	206	38	3	3	CD
55555	206	39	whole	whole	JJ
55555	206	40	peppers	pepper	NNS
55555	206	41	,	,	,
55555	206	42	salt	salt	NN
55555	206	43	well	well	RB
55555	206	44	and	and	CC
55555	206	45	boil	boil	VB
55555	206	46	gently	gently	RB
55555	206	47	for	for	IN
55555	206	48	two	two	CD
55555	206	49	hours	hour	NNS
55555	206	50	,	,	,
55555	206	51	rub	rub	VB
55555	206	52	through	through	IN
55555	206	53	sieve	sieve	NN
55555	206	54	,	,	,
55555	206	55	and	and	CC
55555	206	56	reheat	reheat	VB
55555	206	57	.	.	.
55555	207	1	Mix	mix	NN
55555	207	2	1	1	CD
55555	207	3	tablespoon	tablespoon	NN
55555	207	4	of	of	IN
55555	207	5	thickening	thicken	VBG
55555	207	6	flour	flour	NN
55555	207	7	,	,	,
55555	207	8	and	and	CC
55555	207	9	1	1	CD
55555	207	10	tablespoon	tablespoon	NN
55555	207	11	of	of	IN
55555	207	12	butter	butter	NN
55555	207	13	and	and	CC
55555	207	14	water	water	NN
55555	207	15	,	,	,
55555	207	16	and	and	CC
55555	207	17	stir	stir	VB
55555	207	18	into	into	IN
55555	207	19	the	the	DT
55555	207	20	soup	soup	NN
55555	207	21	at	at	IN
55555	207	22	boiling	boiling	NN
55555	207	23	point	point	NN
55555	207	24	;	;	:
55555	207	25	season	season	NN
55555	207	26	afresh	afresh	NNP
55555	207	27	and	and	CC
55555	207	28	pour	pour	VBP
55555	207	29	into	into	IN
55555	207	30	a	a	DT
55555	207	31	tureen	tureen	NN
55555	207	32	in	in	IN
55555	207	33	which	which	WDT
55555	207	34	are	be	VBP
55555	207	35	placed	place	VBN
55555	207	36	,	,	,
55555	207	37	neatly	neatly	RB
55555	207	38	sliced	slice	VBN
55555	207	39	,	,	,
55555	207	40	1	1	CD
55555	207	41	hard	hard	RB
55555	207	42	-	-	HYPH
55555	207	43	boiled	boil	VBN
55555	207	44	egg	egg	NN
55555	207	45	and	and	CC
55555	207	46	half	half	PDT
55555	207	47	a	a	DT
55555	207	48	dozen	dozen	NN
55555	207	49	seeded	seed	VBN
55555	207	50	slices	slice	NNS
55555	207	51	of	of	IN
55555	207	52	lemon	lemon	NN
55555	207	53	.	.	.
55555	208	1	This	this	DT
55555	208	2	soup	soup	NN
55555	208	3	is	be	VBZ
55555	208	4	improved	improve	VBN
55555	208	5	by	by	IN
55555	208	6	adding	add	VBG
55555	208	7	1	1	CD
55555	208	8	wineglass	wineglass	NN
55555	208	9	of	of	IN
55555	208	10	sherry	sherry	NN
55555	208	11	,	,	,
55555	208	12	or	or	CC
55555	208	13	one	one	PRP
55555	208	14	may	may	MD
55555	208	15	substitute	substitute	VB
55555	208	16	for	for	IN
55555	208	17	it	-PRON-	PRP
55555	208	18	a	a	DT
55555	208	19	few	few	JJ
55555	208	20	drops	drop	NNS
55555	208	21	of	of	IN
55555	208	22	Tomato	Tomato	NNP
55555	208	23	Chutney	Chutney	NNP
55555	208	24	or	or	CC
55555	208	25	Worcestershire	Worcestershire	NNP
55555	208	26	sauce	sauce	NN
55555	208	27	.	.	.
55555	209	1	BELGIAN	BELGIAN	NNP
55555	209	2	SOUP	SOUP	NNP
55555	209	3	Take	take	VBP
55555	209	4	4	4	CD
55555	209	5	cups	cup	NNS
55555	209	6	of	of	IN
55555	209	7	diced	dice	VBN
55555	209	8	turnips	turnip	NNS
55555	209	9	and	and	CC
55555	209	10	put	put	VBD
55555	209	11	them	-PRON-	PRP
55555	209	12	in	in	IN
55555	209	13	a	a	DT
55555	209	14	saucepan	saucepan	NN
55555	209	15	with	with	IN
55555	209	16	2	2	CD
55555	209	17	tablespoons	tablespoon	NNS
55555	209	18	of	of	IN
55555	209	19	butter	butter	NN
55555	209	20	,	,	,
55555	209	21	and	and	CC
55555	209	22	stir	stir	VB
55555	209	23	for	for	IN
55555	209	24	ten	ten	CD
55555	209	25	minutes	minute	NNS
55555	209	26	over	over	IN
55555	209	27	a	a	DT
55555	209	28	slow	slow	JJ
55555	209	29	fire	fire	NN
55555	209	30	;	;	:
55555	209	31	then	then	RB
55555	209	32	stir	stir	VB
55555	209	33	in	in	IN
55555	209	34	2	2	CD
55555	209	35	cups	cup	NNS
55555	209	36	of	of	IN
55555	209	37	water	water	NN
55555	209	38	,	,	,
55555	209	39	2	2	CD
55555	209	40	teaspoons	teaspoon	NNS
55555	209	41	of	of	IN
55555	209	42	brown	brown	JJ
55555	209	43	sugar	sugar	NN
55555	209	44	,	,	,
55555	209	45	and	and	CC
55555	209	46	plenty	plenty	NN
55555	209	47	of	of	IN
55555	209	48	pepper	pepper	NN
55555	209	49	and	and	CC
55555	209	50	salt	salt	NN
55555	209	51	,	,	,
55555	209	52	and	and	CC
55555	209	53	let	let	VB
55555	209	54	simmer	simmer	NN
55555	209	55	for	for	IN
55555	209	56	another	another	DT
55555	209	57	ten	ten	CD
55555	209	58	minutes	minute	NNS
55555	209	59	;	;	:
55555	209	60	add	add	VB
55555	209	61	2	2	CD
55555	209	62	cups	cup	NNS
55555	209	63	of	of	IN
55555	209	64	milk	milk	NN
55555	209	65	thickened	thicken	VBN
55555	209	66	with	with	IN
55555	209	67	1	1	CD
55555	209	68	tablespoon	tablespoon	NN
55555	209	69	of	of	IN
55555	209	70	flour	flour	NN
55555	209	71	,	,	,
55555	209	72	let	let	VB
55555	209	73	boil	boil	VB
55555	209	74	up	up	RP
55555	209	75	,	,	,
55555	209	76	stirring	stir	VBG
55555	209	77	constantly	constantly	RB
55555	209	78	,	,	,
55555	209	79	and	and	CC
55555	209	80	serve	serve	VB
55555	209	81	with	with	IN
55555	209	82	croutons	crouton	NNS
55555	209	83	.	.	.
55555	210	1	PLAIN	PLAIN	NNP
55555	210	2	BEAN	BEAN	NNP
55555	210	3	SOUP	SOUP	NNP
55555	210	4	Wash	Wash	NNP
55555	210	5	2	2	CD
55555	210	6	cups	cup	NNS
55555	210	7	of	of	IN
55555	210	8	any	any	DT
55555	210	9	sort	sort	NN
55555	210	10	of	of	IN
55555	210	11	dried	dry	VBN
55555	210	12	beans	bean	NNS
55555	210	13	and	and	CC
55555	210	14	soak	soak	VB
55555	210	15	twelve	twelve	CD
55555	210	16	hours	hour	NNS
55555	210	17	or	or	CC
55555	210	18	more	more	JJR
55555	210	19	in	in	IN
55555	210	20	cold	cold	JJ
55555	210	21	water	water	NN
55555	210	22	.	.	.
55555	211	1	Before	before	IN
55555	211	2	using	use	VBG
55555	211	3	,	,	,
55555	211	4	strain	strain	VB
55555	211	5	them	-PRON-	PRP
55555	211	6	and	and	CC
55555	211	7	cover	cover	VB
55555	211	8	with	with	IN
55555	211	9	8	8	CD
55555	211	10	cups	cup	NNS
55555	211	11	of	of	IN
55555	211	12	cold	cold	JJ
55555	211	13	water	water	NN
55555	211	14	.	.	.
55555	212	1	Put	put	VB
55555	212	2	over	over	RP
55555	212	3	the	the	DT
55555	212	4	fire	fire	NN
55555	212	5	and	and	CC
55555	212	6	let	let	VB
55555	212	7	cook	cook	NN
55555	212	8	gently	gently	RB
55555	212	9	for	for	IN
55555	212	10	four	four	CD
55555	212	11	hours	hour	NNS
55555	212	12	,	,	,
55555	212	13	then	then	RB
55555	212	14	rub	rub	VB
55555	212	15	them	-PRON-	PRP
55555	212	16	through	through	IN
55555	212	17	a	a	DT
55555	212	18	sieve	sieve	NN
55555	212	19	into	into	IN
55555	212	20	their	-PRON-	PRP$
55555	212	21	own	own	JJ
55555	212	22	stock	stock	NN
55555	212	23	,	,	,
55555	212	24	season	season	NN
55555	212	25	with	with	IN
55555	212	26	1	1	CD
55555	212	27	tablespoon	tablespoon	NN
55555	212	28	of	of	IN
55555	212	29	salt	salt	NN
55555	212	30	and	and	CC
55555	212	31	1/2	1/2	CD
55555	212	32	teaspoon	teaspoon	NN
55555	212	33	of	of	IN
55555	212	34	pepper	pepper	NN
55555	212	35	and	and	CC
55555	212	36	1	1	CD
55555	212	37	tablespoon	tablespoon	NN
55555	212	38	of	of	IN
55555	212	39	butter	butter	NN
55555	212	40	,	,	,
55555	212	41	and	and	CC
55555	212	42	let	let	VB
55555	212	43	them	-PRON-	PRP
55555	212	44	cook	cook	VB
55555	212	45	ten	ten	CD
55555	212	46	minutes	minute	NNS
55555	212	47	longer	long	RBR
55555	212	48	.	.	.
55555	213	1	Serve	serve	VB
55555	213	2	with	with	IN
55555	213	3	half	half	JJ
55555	213	4	-	-	HYPH
55555	213	5	inch	inch	NN
55555	213	6	squares	square	NNS
55555	213	7	of	of	IN
55555	213	8	toast	toast	NN
55555	213	9	in	in	IN
55555	213	10	the	the	DT
55555	213	11	tureen	tureen	NN
55555	213	12	.	.	.
55555	214	1	BROWN	BROWN	NNP
55555	214	2	BEAN	BEAN	NNP
55555	214	3	SOUP	SOUP	NNP
55555	214	4	Take	Take	NNP
55555	214	5	1	1	CD
55555	214	6	cup	cup	NN
55555	214	7	of	of	IN
55555	214	8	brown	brown	JJ
55555	214	9	beans	bean	NNS
55555	214	10	and	and	CC
55555	214	11	1/2	1/2	CD
55555	214	12	cup	cup	NN
55555	214	13	of	of	IN
55555	214	14	German	german	JJ
55555	214	15	lentils	lentil	NNS
55555	214	16	,	,	,
55555	214	17	wash	wash	VB
55555	214	18	well	well	RB
55555	214	19	and	and	CC
55555	214	20	put	put	VBD
55555	214	21	in	in	RP
55555	214	22	a	a	DT
55555	214	23	saucepan	saucepan	NN
55555	214	24	with	with	IN
55555	214	25	plenty	plenty	NN
55555	214	26	of	of	IN
55555	214	27	cold	cold	JJ
55555	214	28	water	water	NN
55555	214	29	,	,	,
55555	214	30	2	2	CD
55555	214	31	or	or	CC
55555	214	32	3	3	CD
55555	214	33	chopped	chop	VBN
55555	214	34	onions	onion	NNS
55555	214	35	,	,	,
55555	214	36	1	1	CD
55555	214	37	stalk	stalk	NN
55555	214	38	of	of	IN
55555	214	39	celery	celery	NN
55555	214	40	,	,	,
55555	214	41	1	1	CD
55555	214	42	bay	bay	NN
55555	214	43	leaf	leaf	NN
55555	214	44	,	,	,
55555	214	45	and	and	CC
55555	214	46	simmer	simmer	VB
55555	214	47	together	together	RB
55555	214	48	for	for	IN
55555	214	49	three	three	CD
55555	214	50	hours	hour	NNS
55555	214	51	,	,	,
55555	214	52	then	then	RB
55555	214	53	strain	strain	VB
55555	214	54	.	.	.
55555	215	1	If	if	IN
55555	215	2	a	a	DT
55555	215	3	thin	thin	JJ
55555	215	4	soup	soup	NN
55555	215	5	is	be	VBZ
55555	215	6	wanted	want	VBN
55555	215	7	,	,	,
55555	215	8	do	do	VB
55555	215	9	not	not	RB
55555	215	10	press	press	VB
55555	215	11	any	any	DT
55555	215	12	of	of	IN
55555	215	13	the	the	DT
55555	215	14	pulp	pulp	NN
55555	215	15	through	through	IN
55555	215	16	the	the	DT
55555	215	17	strainer	strainer	NN
55555	215	18	,	,	,
55555	215	19	but	but	CC
55555	215	20	if	if	IN
55555	215	21	it	-PRON-	PRP
55555	215	22	is	be	VBZ
55555	215	23	liked	like	VBN
55555	215	24	somewhat	somewhat	RB
55555	215	25	thick	thick	JJ
55555	215	26	,	,	,
55555	215	27	do	do	VB
55555	215	28	so	so	RB
55555	215	29	.	.	.
55555	216	1	Return	return	VB
55555	216	2	the	the	DT
55555	216	3	strained	strain	VBN
55555	216	4	soup	soup	NN
55555	216	5	to	to	IN
55555	216	6	the	the	DT
55555	216	7	saucepan	saucepan	NN
55555	216	8	and	and	CC
55555	216	9	thicken	thicken	NN
55555	216	10	with	with	IN
55555	216	11	1	1	CD
55555	216	12	teaspoon	teaspoon	NN
55555	216	13	of	of	IN
55555	216	14	thickening	thicken	VBG
55555	216	15	flour	flour	NN
55555	216	16	.	.	.
55555	217	1	This	this	DT
55555	217	2	is	be	VBZ
55555	217	3	now	now	RB
55555	217	4	delicious	delicious	JJ
55555	217	5	soup	soup	NN
55555	217	6	stock	stock	NN
55555	217	7	,	,	,
55555	217	8	and	and	CC
55555	217	9	can	can	MD
55555	217	10	be	be	VB
55555	217	11	served	serve	VBN
55555	217	12	plain	plain	JJ
55555	217	13	,	,	,
55555	217	14	or	or	CC
55555	217	15	varied	vary	VBN
55555	217	16	by	by	IN
55555	217	17	adding	add	VBG
55555	217	18	peas	pea	NNS
55555	217	19	,	,	,
55555	217	20	diced	dice	VBN
55555	217	21	carrots	carrot	NNS
55555	217	22	,	,	,
55555	217	23	spaghetti	spaghetti	NNS
55555	217	24	,	,	,
55555	217	25	a	a	DT
55555	217	26	few	few	JJ
55555	217	27	drops	drop	NNS
55555	217	28	of	of	IN
55555	217	29	sauce	sauce	NN
55555	217	30	,	,	,
55555	217	31	a	a	DT
55555	217	32	little	little	JJ
55555	217	33	sherry	sherry	NN
55555	217	34	,	,	,
55555	217	35	tomato	tomato	NNP
55555	217	36	catsup	catsup	NNP
55555	217	37	,	,	,
55555	217	38	or	or	CC
55555	217	39	curry	curry	NN
55555	217	40	powder	powder	NN
55555	217	41	.	.	.
55555	218	1	Season	season	NN
55555	218	2	well	well	RB
55555	218	3	with	with	IN
55555	218	4	salt	salt	NN
55555	218	5	and	and	CC
55555	218	6	pepper	pepper	NN
55555	218	7	before	before	IN
55555	218	8	serving	serve	VBG
55555	218	9	.	.	.
55555	219	1	RED	RED	NNP
55555	219	2	BEAN	BEAN	NNP
55555	219	3	SOUP	SOUP	NNP
55555	219	4	Soak	Soak	NNP
55555	219	5	for	for	IN
55555	219	6	8	8	CD
55555	219	7	hours	hour	NNS
55555	219	8	or	or	CC
55555	219	9	more	more	JJR
55555	219	10	2	2	CD
55555	219	11	cups	cup	NNS
55555	219	12	of	of	IN
55555	219	13	red	red	JJ
55555	219	14	beans	bean	NNS
55555	219	15	,	,	,
55555	219	16	then	then	RB
55555	219	17	put	put	VB
55555	219	18	them	-PRON-	PRP
55555	219	19	in	in	IN
55555	219	20	a	a	DT
55555	219	21	large	large	JJ
55555	219	22	saucepan	saucepan	NN
55555	219	23	containing	contain	VBG
55555	219	24	8	8	CD
55555	219	25	cups	cup	NNS
55555	219	26	of	of	IN
55555	219	27	cold	cold	JJ
55555	219	28	water	water	NN
55555	219	29	,	,	,
55555	219	30	1	1	CD
55555	219	31	cup	cup	NN
55555	219	32	of	of	IN
55555	219	33	milk	milk	NN
55555	219	34	,	,	,
55555	219	35	and	and	CC
55555	219	36	2	2	CD
55555	219	37	onions	onion	NNS
55555	219	38	halved	halve	VBN
55555	219	39	,	,	,
55555	219	40	each	each	DT
55555	219	41	having	have	VBG
55555	219	42	4	4	CD
55555	219	43	cloves	clove	NNS
55555	219	44	stuck	stick	VBN
55555	219	45	in	in	IN
55555	219	46	it	-PRON-	PRP
55555	219	47	.	.	.
55555	220	1	Let	let	VB
55555	220	2	cook	cook	NN
55555	220	3	for	for	IN
55555	220	4	two	two	CD
55555	220	5	hours	hour	NNS
55555	220	6	,	,	,
55555	220	7	then	then	RB
55555	220	8	press	press	VB
55555	220	9	through	through	IN
55555	220	10	a	a	DT
55555	220	11	sieve	sieve	NN
55555	220	12	,	,	,
55555	220	13	reheat	reheat	VB
55555	220	14	,	,	,
55555	220	15	adding	add	VBG
55555	220	16	just	just	RB
55555	220	17	before	before	IN
55555	220	18	serving	serve	VBG
55555	220	19	1	1	CD
55555	220	20	wineglass	wineglass	NN
55555	220	21	of	of	IN
55555	220	22	claret	claret	JJ
55555	220	23	and	and	CC
55555	220	24	fresh	fresh	JJ
55555	220	25	seasoning	seasoning	NN
55555	220	26	of	of	IN
55555	220	27	salt	salt	NN
55555	220	28	and	and	CC
55555	220	29	pepper	pepper	NN
55555	220	30	.	.	.
55555	221	1	1	1	CD
55555	221	2	hard	hard	RB
55555	221	3	-	-	HYPH
55555	221	4	boiled	boil	VBN
55555	221	5	egg	egg	NN
55555	221	6	chopped	chop	VBN
55555	221	7	fine	fine	JJ
55555	221	8	is	be	VBZ
55555	221	9	an	an	DT
55555	221	10	improvement	improvement	NN
55555	221	11	to	to	IN
55555	221	12	this	this	DT
55555	221	13	soup	soup	NN
55555	221	14	.	.	.
55555	222	1	LIMA	LIMA	NNP
55555	222	2	BEAN	BEAN	NNP
55555	222	3	CREAM	CREAM	NNP
55555	222	4	SOUP	SOUP	NNP
55555	222	5	Soak	Soak	NNP
55555	222	6	2	2	CD
55555	222	7	cups	cup	NNS
55555	222	8	of	of	IN
55555	222	9	dried	dry	VBN
55555	222	10	lima	lima	NNP
55555	222	11	beans	bean	NNS
55555	222	12	for	for	IN
55555	222	13	several	several	JJ
55555	222	14	hours	hour	NNS
55555	222	15	and	and	CC
55555	222	16	then	then	RB
55555	222	17	put	put	VB
55555	222	18	them	-PRON-	PRP
55555	222	19	in	in	IN
55555	222	20	a	a	DT
55555	222	21	saucepan	saucepan	NN
55555	222	22	with	with	IN
55555	222	23	1	1	CD
55555	222	24	cup	cup	NN
55555	222	25	of	of	IN
55555	222	26	cold	cold	JJ
55555	222	27	water	water	NN
55555	222	28	and	and	CC
55555	222	29	1	1	CD
55555	222	30	cup	cup	NN
55555	222	31	of	of	IN
55555	222	32	milk	milk	NN
55555	222	33	and	and	CC
55555	222	34	let	let	VB
55555	222	35	them	-PRON-	PRP
55555	222	36	cook	cook	VB
55555	222	37	for	for	IN
55555	222	38	two	two	CD
55555	222	39	hours	hour	NNS
55555	222	40	,	,	,
55555	222	41	adding	add	VBG
55555	222	42	salt	salt	NN
55555	222	43	when	when	WRB
55555	222	44	they	-PRON-	PRP
55555	222	45	have	have	VBP
55555	222	46	partly	partly	RB
55555	222	47	cooked	cook	VBN
55555	222	48	.	.	.
55555	223	1	Put	put	NN
55555	223	2	1	1	CD
55555	223	3	tablespoon	tablespoon	NN
55555	223	4	of	of	IN
55555	223	5	butter	butter	NN
55555	223	6	in	in	IN
55555	223	7	a	a	DT
55555	223	8	frying	fry	VBG
55555	223	9	pan	pan	NN
55555	223	10	,	,	,
55555	223	11	and	and	CC
55555	223	12	when	when	WRB
55555	223	13	melted	melt	VBN
55555	223	14	add	add	VBP
55555	223	15	1	1	CD
55555	223	16	onion	onion	NN
55555	223	17	chopped	chop	VBD
55555	223	18	fine	fine	RB
55555	223	19	.	.	.
55555	224	1	Let	let	VB
55555	224	2	cook	cook	NN
55555	224	3	slowly	slowly	RB
55555	224	4	until	until	IN
55555	224	5	browned	brown	VBN
55555	224	6	,	,	,
55555	224	7	then	then	RB
55555	224	8	scrape	scrape	VB
55555	224	9	the	the	DT
55555	224	10	contents	content	NNS
55555	224	11	of	of	IN
55555	224	12	the	the	DT
55555	224	13	frying	fry	VBG
55555	224	14	pan	pan	NN
55555	224	15	into	into	IN
55555	224	16	the	the	DT
55555	224	17	saucepan	saucepan	NN
55555	224	18	containing	contain	VBG
55555	224	19	the	the	DT
55555	224	20	beans	bean	NNS
55555	224	21	,	,	,
55555	224	22	and	and	CC
55555	224	23	add	add	VB
55555	224	24	1	1	CD
55555	224	25	tablespoon	tablespoon	NN
55555	224	26	of	of	IN
55555	224	27	tomato	tomato	NNP
55555	224	28	catsup	catsup	NNP
55555	224	29	or	or	CC
55555	224	30	chutney	chutney	NN
55555	224	31	and	and	CC
55555	224	32	press	press	VB
55555	224	33	all	all	RB
55555	224	34	through	through	IN
55555	224	35	a	a	DT
55555	224	36	sieve	sieve	NN
55555	224	37	,	,	,
55555	224	38	and	and	CC
55555	224	39	re	re	NN
55555	224	40	-	-	NN
55555	224	41	season	season	NN
55555	224	42	before	before	IN
55555	224	43	serving	serve	VBG
55555	224	44	.	.	.
55555	225	1	If	if	IN
55555	225	2	liked	like	VBD
55555	225	3	a	a	DT
55555	225	4	little	little	JJ
55555	225	5	thick	thick	JJ
55555	225	6	,	,	,
55555	225	7	use	use	NN
55555	225	8	1	1	CD
55555	225	9	tablespoon	tablespoon	NN
55555	225	10	of	of	IN
55555	225	11	flour	flour	NN
55555	225	12	,	,	,
55555	225	13	made	make	VBD
55555	225	14	smooth	smooth	JJ
55555	225	15	in	in	IN
55555	225	16	1/2	1/2	CD
55555	225	17	cup	cup	NN
55555	225	18	of	of	IN
55555	225	19	milk	milk	NN
55555	225	20	or	or	CC
55555	225	21	cream	cream	NN
55555	225	22	,	,	,
55555	225	23	to	to	TO
55555	225	24	thicken	thicken	VB
55555	225	25	.	.	.
55555	226	1	A	a	DT
55555	226	2	tablespoon	tablespoon	NN
55555	226	3	of	of	IN
55555	226	4	whipped	whip	VBN
55555	226	5	cream	cream	NN
55555	226	6	in	in	IN
55555	226	7	the	the	DT
55555	226	8	tureen	tureen	NN
55555	226	9	is	be	VBZ
55555	226	10	always	always	RB
55555	226	11	an	an	DT
55555	226	12	improvement	improvement	NN
55555	226	13	to	to	IN
55555	226	14	a	a	DT
55555	226	15	cream	cream	NN
55555	226	16	soup	soup	NN
55555	226	17	.	.	.
55555	227	1	DUTCH	DUTCH	NNP
55555	227	2	CABBAGE	CABBAGE	NNP
55555	227	3	SOUP	SOUP	NNP
55555	227	4	Make	make	VBP
55555	227	5	exactly	exactly	RB
55555	227	6	like	like	IN
55555	227	7	Cockie	Cockie	NNP
55555	227	8	-	-	HYPH
55555	227	9	Leekie	Leekie	NNP
55555	227	10	soup	soup	NN
55555	227	11	,	,	,
55555	227	12	using	use	VBG
55555	227	13	the	the	DT
55555	227	14	water	water	NN
55555	227	15	in	in	IN
55555	227	16	which	which	WDT
55555	227	17	a	a	DT
55555	227	18	cabbage	cabbage	NN
55555	227	19	has	have	VBZ
55555	227	20	boiled	boil	VBN
55555	227	21	for	for	IN
55555	227	22	stock	stock	NN
55555	227	23	and	and	CC
55555	227	24	adding	add	VBG
55555	227	25	1/2	1/2	CD
55555	227	26	cup	cup	NN
55555	227	27	of	of	IN
55555	227	28	finely	finely	RB
55555	227	29	chopped	chop	VBN
55555	227	30	cabbage	cabbage	NN
55555	227	31	instead	instead	RB
55555	227	32	of	of	IN
55555	227	33	using	use	VBG
55555	227	34	any	any	DT
55555	227	35	of	of	IN
55555	227	36	the	the	DT
55555	227	37	barley	barley	NN
55555	227	38	to	to	TO
55555	227	39	return	return	VB
55555	227	40	to	to	IN
55555	227	41	the	the	DT
55555	227	42	strained	strain	VBN
55555	227	43	soup	soup	NN
55555	227	44	.	.	.
55555	228	1	Those	those	DT
55555	228	2	who	who	WP
55555	228	3	like	like	VBP
55555	228	4	caraway	caraway	NN
55555	228	5	seed	seed	NN
55555	228	6	will	will	MD
55555	228	7	enjoy	enjoy	VB
55555	228	8	the	the	DT
55555	228	9	addition	addition	NN
55555	228	10	of	of	IN
55555	228	11	1	1	CD
55555	228	12	teaspoon	teaspoon	NN
55555	228	13	of	of	IN
55555	228	14	these	these	DT
55555	228	15	to	to	IN
55555	228	16	the	the	DT
55555	228	17	soup	soup	NN
55555	228	18	.	.	.
55555	229	1	If	if	IN
55555	229	2	used	use	VBN
55555	229	3	,	,	,
55555	229	4	add	add	VB
55555	229	5	them	-PRON-	PRP
55555	229	6	with	with	IN
55555	229	7	the	the	DT
55555	229	8	chopped	chop	VBN
55555	229	9	cabbage	cabbage	NN
55555	229	10	after	after	IN
55555	229	11	the	the	DT
55555	229	12	other	other	JJ
55555	229	13	seasoning	seasoning	NN
55555	229	14	has	have	VBZ
55555	229	15	been	be	VBN
55555	229	16	removed	remove	VBN
55555	229	17	.	.	.
55555	230	1	CALCUTTA	CALCUTTA	NNP
55555	230	2	BISQUE	BISQUE	NNP
55555	230	3	Put	Put	NNP
55555	230	4	1	1	CD
55555	230	5	cup	cup	NN
55555	230	6	of	of	IN
55555	230	7	tomato	tomato	NNP
55555	230	8	pulp	pulp	NN
55555	230	9	in	in	IN
55555	230	10	a	a	DT
55555	230	11	saucepan	saucepan	NN
55555	230	12	and	and	CC
55555	230	13	with	with	IN
55555	230	14	it	-PRON-	PRP
55555	230	15	1	1	CD
55555	230	16	bay	bay	NN
55555	230	17	leaf	leaf	NN
55555	230	18	.	.	.
55555	231	1	When	when	WRB
55555	231	2	hot	hot	JJ
55555	231	3	add	add	NN
55555	231	4	to	to	IN
55555	231	5	it	-PRON-	PRP
55555	231	6	1	1	CD
55555	231	7	saltspoon	saltspoon	NN
55555	231	8	of	of	IN
55555	231	9	soda	soda	NN
55555	231	10	,	,	,
55555	231	11	and	and	CC
55555	231	12	as	as	IN
55555	231	13	it	-PRON-	PRP
55555	231	14	foams	foam	VBZ
55555	231	15	stir	stir	VBP
55555	231	16	slowly	slowly	RB
55555	231	17	into	into	IN
55555	231	18	it	-PRON-	PRP
55555	231	19	3	3	CD
55555	231	20	or	or	CC
55555	231	21	4	4	CD
55555	231	22	cups	cup	NNS
55555	231	23	of	of	IN
55555	231	24	milk	milk	NN
55555	231	25	,	,	,
55555	231	26	1	1	CD
55555	231	27	teaspoon	teaspoon	NN
55555	231	28	of	of	IN
55555	231	29	curry	curry	NN
55555	231	30	powder	powder	NN
55555	231	31	,	,	,
55555	231	32	1	1	CD
55555	231	33	teaspoon	teaspoon	NN
55555	231	34	of	of	IN
55555	231	35	butter	butter	NN
55555	231	36	,	,	,
55555	231	37	and	and	CC
55555	231	38	1	1	CD
55555	231	39	saltspoon	saltspoon	NN
55555	231	40	of	of	IN
55555	231	41	salt	salt	NN
55555	231	42	.	.	.
55555	232	1	Let	let	VB
55555	232	2	boil	boil	VB
55555	232	3	up	up	RP
55555	232	4	once	once	RB
55555	232	5	and	and	CC
55555	232	6	serve	serve	VB
55555	232	7	with	with	IN
55555	232	8	croutons	crouton	NNS
55555	232	9	.	.	.
55555	233	1	The	the	DT
55555	233	2	water	water	NN
55555	233	3	in	in	IN
55555	233	4	which	which	WDT
55555	233	5	rice	rice	NN
55555	233	6	has	have	VBZ
55555	233	7	boiled	boil	VBN
55555	233	8	or	or	CC
55555	233	9	any	any	DT
55555	233	10	vegetable	vegetable	NN
55555	233	11	stock	stock	NN
55555	233	12	may	may	MD
55555	233	13	be	be	VB
55555	233	14	substituted	substitute	VBN
55555	233	15	for	for	IN
55555	233	16	milk	milk	NN
55555	233	17	and	and	CC
55555	233	18	the	the	DT
55555	233	19	soda	soda	NN
55555	233	20	then	then	RB
55555	233	21	omitted	omit	VBD
55555	233	22	.	.	.
55555	234	1	CANTON	CANTON	NNP
55555	234	2	STEW	STEW	NNS
55555	234	3	Put	Put	VBD
55555	234	4	2	2	CD
55555	234	5	cups	cup	NNS
55555	234	6	of	of	IN
55555	234	7	finely	finely	RB
55555	234	8	shredded	shred	VBN
55555	234	9	cabbage	cabbage	NN
55555	234	10	in	in	IN
55555	234	11	enough	enough	JJ
55555	234	12	water	water	NN
55555	234	13	to	to	TO
55555	234	14	boil	boil	VB
55555	234	15	and	and	CC
55555	234	16	let	let	VB
55555	234	17	cook	cook	NN
55555	234	18	slowly	slowly	RB
55555	234	19	until	until	IN
55555	234	20	tender	tender	NN
55555	234	21	,	,	,
55555	234	22	which	which	WDT
55555	234	23	should	should	MD
55555	234	24	be	be	VB
55555	234	25	in	in	IN
55555	234	26	about	about	RB
55555	234	27	three	three	CD
55555	234	28	quarters	quarter	NNS
55555	234	29	of	of	IN
55555	234	30	an	an	DT
55555	234	31	hour	hour	NN
55555	234	32	.	.	.
55555	235	1	When	when	WRB
55555	235	2	the	the	DT
55555	235	3	cabbage	cabbage	NN
55555	235	4	has	have	VBZ
55555	235	5	been	be	VBN
55555	235	6	cooking	cook	VBG
55555	235	7	half	half	PDT
55555	235	8	an	an	DT
55555	235	9	hour	hour	NN
55555	235	10	,	,	,
55555	235	11	add	add	VB
55555	235	12	a	a	DT
55555	235	13	cup	cup	NN
55555	235	14	of	of	IN
55555	235	15	milk	milk	NN
55555	235	16	,	,	,
55555	235	17	and	and	CC
55555	235	18	when	when	WRB
55555	235	19	it	-PRON-	PRP
55555	235	20	is	be	VBZ
55555	235	21	nearly	nearly	RB
55555	235	22	done	do	VBN
55555	235	23	put	put	VBN
55555	235	24	in	in	RP
55555	235	25	2	2	CD
55555	235	26	cups	cup	NNS
55555	235	27	of	of	IN
55555	235	28	milk	milk	NN
55555	235	29	;	;	:
55555	235	30	let	let	VB
55555	235	31	boil	boil	VB
55555	235	32	up	up	RP
55555	235	33	once	once	RB
55555	235	34	,	,	,
55555	235	35	then	then	RB
55555	235	36	season	season	VB
55555	235	37	with	with	IN
55555	235	38	salt	salt	NN
55555	235	39	,	,	,
55555	235	40	black	black	JJ
55555	235	41	pepper	pepper	NN
55555	235	42	,	,	,
55555	235	43	and	and	CC
55555	235	44	pour	pour	VB
55555	235	45	in	in	IN
55555	235	46	a	a	DT
55555	235	47	hot	hot	JJ
55555	235	48	tureen	tureen	NN
55555	235	49	,	,	,
55555	235	50	in	in	IN
55555	235	51	which	which	WDT
55555	235	52	should	should	MD
55555	235	53	be	be	VB
55555	235	54	laid	lay	VBN
55555	235	55	1	1	CD
55555	235	56	teaspoon	teaspoon	NN
55555	235	57	of	of	IN
55555	235	58	butter	butter	NN
55555	235	59	.	.	.
55555	236	1	Those	those	DT
55555	236	2	who	who	WP
55555	236	3	like	like	VBP
55555	236	4	oyster	oyster	JJ
55555	236	5	crackers	cracker	NNS
55555	236	6	served	serve	VBD
55555	236	7	in	in	IN
55555	236	8	or	or	CC
55555	236	9	with	with	IN
55555	236	10	milk	milk	NN
55555	236	11	stews	stew	NNS
55555	236	12	can	can	MD
55555	236	13	use	use	VB
55555	236	14	them	-PRON-	PRP
55555	236	15	with	with	IN
55555	236	16	this	this	DT
55555	236	17	soup	soup	NN
55555	236	18	which	which	WDT
55555	236	19	greatly	greatly	RB
55555	236	20	resembles	resemble	VBZ
55555	236	21	an	an	DT
55555	236	22	oyster	oyster	JJ
55555	236	23	stew	stew	NN
55555	236	24	in	in	IN
55555	236	25	flavour	flavour	NN
55555	236	26	.	.	.
55555	237	1	CARROT	CARROT	NNP
55555	237	2	BROTH	BROTH	NNP
55555	237	3	Scrape	Scrape	NNP
55555	237	4	and	and	CC
55555	237	5	cut	cut	VBD
55555	237	6	3	3	CD
55555	237	7	or	or	CC
55555	237	8	4	4	CD
55555	237	9	large	large	JJ
55555	237	10	carrots	carrot	NNS
55555	237	11	(	(	-LRB-
55555	237	12	or	or	CC
55555	237	13	more	more	JJR
55555	237	14	of	of	IN
55555	237	15	the	the	DT
55555	237	16	small	small	JJ
55555	237	17	French	french	JJ
55555	237	18	sort	sort	NN
55555	237	19	)	)	-RRB-
55555	237	20	in	in	IN
55555	237	21	eighths	eighth	NNS
55555	237	22	lengthwise	lengthwise	RB
55555	237	23	and	and	CC
55555	237	24	boil	boil	VB
55555	237	25	them	-PRON-	PRP
55555	237	26	until	until	IN
55555	237	27	tender	tender	NN
55555	237	28	.	.	.
55555	238	1	Put	put	NN
55555	238	2	2	2	CD
55555	238	3	tablespoons	tablespoon	NNS
55555	238	4	of	of	IN
55555	238	5	butter	butter	NN
55555	238	6	in	in	IN
55555	238	7	a	a	DT
55555	238	8	saucepan	saucepan	NN
55555	238	9	,	,	,
55555	238	10	and	and	CC
55555	238	11	when	when	WRB
55555	238	12	melted	melt	VBN
55555	238	13	add	add	VBP
55555	238	14	1	1	CD
55555	238	15	scant	scant	JJ
55555	238	16	half	half	NN
55555	238	17	cup	cup	NN
55555	238	18	of	of	IN
55555	238	19	oatmeal	oatmeal	NN
55555	238	20	to	to	IN
55555	238	21	it	-PRON-	PRP
55555	238	22	,	,	,
55555	238	23	putting	put	VBG
55555	238	24	in	in	RP
55555	238	25	1	1	CD
55555	238	26	tablespoon	tablespoon	NN
55555	238	27	at	at	IN
55555	238	28	a	a	DT
55555	238	29	time	time	NN
55555	238	30	and	and	CC
55555	238	31	stirring	stir	VBG
55555	238	32	carefully	carefully	RB
55555	238	33	with	with	IN
55555	238	34	a	a	DT
55555	238	35	wooden	wooden	JJ
55555	238	36	spoon	spoon	NN
55555	238	37	until	until	IN
55555	238	38	all	all	PDT
55555	238	39	the	the	DT
55555	238	40	butter	butter	NN
55555	238	41	is	be	VBZ
55555	238	42	taken	take	VBN
55555	238	43	up	up	RP
55555	238	44	;	;	:
55555	238	45	then	then	RB
55555	238	46	put	put	VBD
55555	238	47	in	in	RP
55555	238	48	1	1	CD
55555	238	49	ladle	ladle	NN
55555	238	50	of	of	IN
55555	238	51	stock	stock	NN
55555	238	52	in	in	IN
55555	238	53	which	which	WDT
55555	238	54	the	the	DT
55555	238	55	carrots	carrot	NNS
55555	238	56	have	have	VBP
55555	238	57	been	be	VBN
55555	238	58	cooked	cook	VBN
55555	238	59	,	,	,
55555	238	60	and	and	CC
55555	238	61	continue	continue	VB
55555	238	62	stirring	stir	VBG
55555	238	63	;	;	:
55555	238	64	then	then	RB
55555	238	65	another	another	DT
55555	238	66	ladle	ladle	NN
55555	238	67	of	of	IN
55555	238	68	stock	stock	NN
55555	238	69	,	,	,
55555	238	70	and	and	CC
55555	238	71	so	so	RB
55555	238	72	on	on	RB
55555	238	73	until	until	IN
55555	238	74	a	a	DT
55555	238	75	cup	cup	NN
55555	238	76	and	and	CC
55555	238	77	a	a	DT
55555	238	78	half	half	NN
55555	238	79	of	of	IN
55555	238	80	stock	stock	NN
55555	238	81	has	have	VBZ
55555	238	82	been	be	VBN
55555	238	83	added	add	VBN
55555	238	84	during	during	IN
55555	238	85	ten	ten	CD
55555	238	86	minutes	minute	NNS
55555	238	87	'	'	POS
55555	238	88	slow	slow	JJ
55555	238	89	cooking	cooking	NN
55555	238	90	.	.	.
55555	239	1	Now	now	RB
55555	239	2	put	put	VBN
55555	239	3	in	in	IN
55555	239	4	another	another	DT
55555	239	5	cup	cup	NN
55555	239	6	of	of	IN
55555	239	7	stock	stock	NN
55555	239	8	and	and	CC
55555	239	9	let	let	VB
55555	239	10	cook	cook	NN
55555	239	11	ten	ten	CD
55555	239	12	minutes	minute	NNS
55555	239	13	;	;	:
55555	239	14	then	then	RB
55555	239	15	,	,	,
55555	239	16	as	as	IN
55555	239	17	the	the	DT
55555	239	18	soup	soup	NN
55555	239	19	will	will	MD
55555	239	20	be	be	VB
55555	239	21	getting	get	VBG
55555	239	22	too	too	RB
55555	239	23	thick	thick	JJ
55555	239	24	,	,	,
55555	239	25	add	add	VB
55555	239	26	another	another	DT
55555	239	27	cup	cup	NN
55555	239	28	of	of	IN
55555	239	29	stock	stock	NN
55555	239	30	and	and	CC
55555	239	31	so	so	RB
55555	239	32	on	on	RB
55555	239	33	,	,	,
55555	239	34	thinning	thin	VBG
55555	239	35	the	the	DT
55555	239	36	soup	soup	NN
55555	239	37	with	with	IN
55555	239	38	additional	additional	JJ
55555	239	39	stock	stock	NN
55555	239	40	until	until	IN
55555	239	41	the	the	DT
55555	239	42	oatmeal	oatmeal	NN
55555	239	43	is	be	VBZ
55555	239	44	thoroughly	thoroughly	RB
55555	239	45	cooked	cook	VBN
55555	239	46	.	.	.
55555	240	1	If	if	IN
55555	240	2	Quaker	Quaker	NNP
55555	240	3	Oats	Oats	NNP
55555	240	4	is	be	VBZ
55555	240	5	used	use	VBN
55555	240	6	,	,	,
55555	240	7	the	the	DT
55555	240	8	soup	soup	NN
55555	240	9	will	will	MD
55555	240	10	only	only	RB
55555	240	11	have	have	VB
55555	240	12	to	to	TO
55555	240	13	cook	cook	VB
55555	240	14	about	about	RB
55555	240	15	forty	forty	CD
55555	240	16	minutes	minute	NNS
55555	240	17	,	,	,
55555	240	18	and	and	CC
55555	240	19	it	-PRON-	PRP
55555	240	20	is	be	VBZ
55555	240	21	best	good	JJS
55555	240	22	to	to	TO
55555	240	23	strain	strain	VB
55555	240	24	it	-PRON-	PRP
55555	240	25	before	before	IN
55555	240	26	serving	serve	VBG
55555	240	27	;	;	:
55555	240	28	fine	fine	JJ
55555	240	29	Scotch	scotch	NN
55555	240	30	meal	meal	NN
55555	240	31	will	will	MD
55555	240	32	take	take	VB
55555	240	33	longer	long	RBR
55555	240	34	,	,	,
55555	240	35	but	but	CC
55555	240	36	does	do	VBZ
55555	240	37	not	not	RB
55555	240	38	need	need	VB
55555	240	39	to	to	TO
55555	240	40	be	be	VB
55555	240	41	strained	strain	VBN
55555	240	42	and	and	CC
55555	240	43	thickens	thicken	VBZ
55555	240	44	somewhat	somewhat	RB
55555	240	45	better	well	JJR
55555	240	46	.	.	.
55555	241	1	When	when	WRB
55555	241	2	the	the	DT
55555	241	3	soup	soup	NN
55555	241	4	is	be	VBZ
55555	241	5	half	half	RB
55555	241	6	cooked	cook	VBN
55555	241	7	add	add	NN
55555	241	8	1	1	CD
55555	241	9	teaspoon	teaspoon	NN
55555	241	10	of	of	IN
55555	241	11	salt	salt	NN
55555	241	12	,	,	,
55555	241	13	1	1	CD
55555	241	14	saltspoon	saltspoon	NN
55555	241	15	of	of	IN
55555	241	16	pepper	pepper	NN
55555	241	17	,	,	,
55555	241	18	and	and	CC
55555	241	19	a	a	DT
55555	241	20	dash	dash	NN
55555	241	21	of	of	IN
55555	241	22	nutmeg	nutmeg	NN
55555	241	23	.	.	.
55555	242	1	(	(	-LRB-
55555	242	2	Serve	serve	VB
55555	242	3	the	the	DT
55555	242	4	carrots	carrot	NNS
55555	242	5	with	with	IN
55555	242	6	a	a	DT
55555	242	7	plain	plain	JJ
55555	242	8	sauce	sauce	NN
55555	242	9	or	or	CC
55555	242	10	warm	warm	VB
55555	242	11	them	-PRON-	PRP
55555	242	12	up	up	RP
55555	242	13	next	next	JJ
55555	242	14	day	day	NN
55555	242	15	in	in	IN
55555	242	16	some	some	DT
55555	242	17	of	of	IN
55555	242	18	the	the	DT
55555	242	19	ways	way	NNS
55555	242	20	mentioned	mention	VBN
55555	242	21	under	under	IN
55555	242	22	Carrots	Carrots	NNP
55555	242	23	.	.	.
55555	242	24	)	)	-RRB-
55555	243	1	CREAM	cream	NN
55555	243	2	OF	of	IN
55555	243	3	CARROT	carrot	NN
55555	243	4	AND	and	CC
55555	243	5	ONION	onion	NN
55555	243	6	Take	take	VBP
55555	243	7	2	2	CD
55555	243	8	cups	cup	NNS
55555	243	9	of	of	IN
55555	243	10	grated	grate	VBN
55555	243	11	carrot	carrot	NNP
55555	243	12	and	and	CC
55555	243	13	1	1	CD
55555	243	14	chopped	chop	VBN
55555	243	15	onion	onion	NN
55555	243	16	and	and	CC
55555	243	17	fry	fry	NN
55555	243	18	for	for	IN
55555	243	19	ten	ten	CD
55555	243	20	minutes	minute	NNS
55555	243	21	with	with	IN
55555	243	22	1	1	CD
55555	243	23	tablespoon	tablespoon	NN
55555	243	24	of	of	IN
55555	243	25	butter	butter	NN
55555	243	26	and	and	CC
55555	243	27	then	then	RB
55555	243	28	cover	cover	VB
55555	243	29	with	with	IN
55555	243	30	4	4	CD
55555	243	31	cups	cup	NNS
55555	243	32	of	of	IN
55555	243	33	cold	cold	JJ
55555	243	34	water	water	NN
55555	243	35	and	and	CC
55555	243	36	let	let	VB
55555	243	37	boil	boil	VB
55555	243	38	.	.	.
55555	244	1	Add	add	VB
55555	244	2	salt	salt	NN
55555	244	3	and	and	CC
55555	244	4	pepper	pepper	NN
55555	244	5	and	and	CC
55555	244	6	in	in	IN
55555	244	7	twenty	twenty	CD
55555	244	8	minutes	minute	NNS
55555	244	9	1	1	CD
55555	244	10	cup	cup	NN
55555	244	11	of	of	IN
55555	244	12	milk	milk	NN
55555	244	13	in	in	IN
55555	244	14	which	which	WDT
55555	244	15	1	1	CD
55555	244	16	tablespoon	tablespoon	NN
55555	244	17	of	of	IN
55555	244	18	flour	flour	NN
55555	244	19	has	have	VBZ
55555	244	20	been	be	VBN
55555	244	21	dissolved	dissolve	VBN
55555	244	22	.	.	.
55555	245	1	CREAM	cream	NN
55555	245	2	OF	of	IN
55555	245	3	CARROTS	CARROTS	NNP
55555	245	4	Put	put	NN
55555	245	5	2	2	CD
55555	245	6	cups	cup	NNS
55555	245	7	of	of	IN
55555	245	8	grated	grate	VBN
55555	245	9	carrot	carrot	NNP
55555	245	10	with	with	IN
55555	245	11	1	1	CD
55555	245	12	pint	pint	NN
55555	245	13	(	(	-LRB-
55555	245	14	2	2	CD
55555	245	15	cups	cup	NNS
55555	245	16	)	)	-RRB-
55555	245	17	of	of	IN
55555	245	18	cold	cold	JJ
55555	245	19	water	water	NN
55555	245	20	in	in	IN
55555	245	21	a	a	DT
55555	245	22	double	double	JJ
55555	245	23	boiler	boiler	NN
55555	245	24	,	,	,
55555	245	25	and	and	CC
55555	245	26	when	when	WRB
55555	245	27	heated	heat	VBN
55555	245	28	add	add	VBP
55555	245	29	2	2	CD
55555	245	30	tablespoons	tablespoon	NNS
55555	245	31	of	of	IN
55555	245	32	butter	butter	NN
55555	245	33	and	and	CC
55555	245	34	1	1	CD
55555	245	35	teaspoon	teaspoon	NN
55555	245	36	of	of	IN
55555	245	37	sugar	sugar	NN
55555	245	38	.	.	.
55555	246	1	Let	let	VB
55555	246	2	cook	cook	NN
55555	246	3	for	for	IN
55555	246	4	an	an	DT
55555	246	5	hour	hour	NN
55555	246	6	,	,	,
55555	246	7	then	then	RB
55555	246	8	add	add	VB
55555	246	9	1/2	1/2	CD
55555	246	10	cup	cup	NN
55555	246	11	of	of	IN
55555	246	12	stale	stale	JJ
55555	246	13	bread	bread	NN
55555	246	14	crumbs	crumb	NNS
55555	246	15	and	and	CC
55555	246	16	2	2	CD
55555	246	17	cups	cup	NNS
55555	246	18	of	of	IN
55555	246	19	water	water	NN
55555	246	20	,	,	,
55555	246	21	and	and	CC
55555	246	22	let	let	VB
55555	246	23	cook	cook	VB
55555	246	24	half	half	PDT
55555	246	25	an	an	DT
55555	246	26	hour	hour	NN
55555	246	27	longer	long	RBR
55555	246	28	.	.	.
55555	247	1	Rub	rub	VB
55555	247	2	the	the	DT
55555	247	3	contents	content	NNS
55555	247	4	of	of	IN
55555	247	5	the	the	DT
55555	247	6	double	double	JJ
55555	247	7	boiler	boiler	NN
55555	247	8	through	through	IN
55555	247	9	a	a	DT
55555	247	10	fine	fine	JJ
55555	247	11	sieve	sieve	NN
55555	247	12	,	,	,
55555	247	13	add	add	VB
55555	247	14	1	1	CD
55555	247	15	1/2	1/2	CD
55555	247	16	cups	cup	NNS
55555	247	17	of	of	IN
55555	247	18	hot	hot	JJ
55555	247	19	milk	milk	NN
55555	247	20	,	,	,
55555	247	21	1	1	CD
55555	247	22	tablespoon	tablespoon	NN
55555	247	23	of	of	IN
55555	247	24	salt	salt	NN
55555	247	25	and	and	CC
55555	247	26	a	a	DT
55555	247	27	saltspoon	saltspoon	NN
55555	247	28	of	of	IN
55555	247	29	pepper	pepper	NN
55555	247	30	,	,	,
55555	247	31	and	and	CC
55555	247	32	return	return	VB
55555	247	33	to	to	IN
55555	247	34	the	the	DT
55555	247	35	boiler	boiler	NN
55555	247	36	.	.	.
55555	248	1	Beat	beat	VB
55555	248	2	2	2	CD
55555	248	3	egg	egg	NN
55555	248	4	-	-	HYPH
55555	248	5	yolks	yolk	NNS
55555	248	6	in	in	IN
55555	248	7	1/2	1/2	CD
55555	248	8	cup	cup	NN
55555	248	9	of	of	IN
55555	248	10	milk	milk	NN
55555	248	11	,	,	,
55555	248	12	and	and	CC
55555	248	13	when	when	WRB
55555	248	14	the	the	DT
55555	248	15	soup	soup	NN
55555	248	16	boils	boil	VBZ
55555	248	17	again	again	RB
55555	248	18	stir	stir	VB
55555	248	19	them	-PRON-	PRP
55555	248	20	into	into	IN
55555	248	21	it	-PRON-	PRP
55555	248	22	.	.	.
55555	249	1	Stir	stir	VB
55555	249	2	hard	hard	JJ
55555	249	3	for	for	IN
55555	249	4	one	one	CD
55555	249	5	minute	minute	NN
55555	249	6	and	and	CC
55555	249	7	serve	serve	VB
55555	249	8	.	.	.
55555	250	1	CREAM	cream	NN
55555	250	2	OF	of	IN
55555	250	3	CHEESE	cheese	NN
55555	250	4	Put	put	NN
55555	250	5	1	1	CD
55555	250	6	quart	quart	NN
55555	250	7	(	(	-LRB-
55555	250	8	or	or	CC
55555	250	9	4	4	CD
55555	250	10	cups	cup	NNS
55555	250	11	)	)	-RRB-
55555	250	12	of	of	IN
55555	250	13	milk	milk	NN
55555	250	14	in	in	IN
55555	250	15	a	a	DT
55555	250	16	double	double	JJ
55555	250	17	boiler	boiler	NN
55555	250	18	,	,	,
55555	250	19	and	and	CC
55555	250	20	put	put	VBD
55555	250	21	with	with	IN
55555	250	22	it	-PRON-	PRP
55555	250	23	3/4	3/4	CD
55555	250	24	of	of	IN
55555	250	25	a	a	DT
55555	250	26	cup	cup	NN
55555	250	27	of	of	IN
55555	250	28	grated	grate	VBN
55555	250	29	cheese	cheese	NN
55555	250	30	,	,	,
55555	250	31	1	1	CD
55555	250	32	teaspoon	teaspoon	NN
55555	250	33	of	of	IN
55555	250	34	grated	grate	VBN
55555	250	35	onion	onion	NN
55555	250	36	,	,	,
55555	250	37	1	1	CD
55555	250	38	teaspoon	teaspoon	NN
55555	250	39	of	of	IN
55555	250	40	some	some	DT
55555	250	41	piquant	piquant	JJ
55555	250	42	sauce	sauce	NN
55555	250	43	,	,	,
55555	250	44	1/4	1/4	CD
55555	250	45	teaspoon	teaspoon	NN
55555	250	46	of	of	IN
55555	250	47	salt	salt	NN
55555	250	48	,	,	,
55555	250	49	a	a	DT
55555	250	50	dash	dash	NN
55555	250	51	of	of	IN
55555	250	52	cayenne	cayenne	NN
55555	250	53	pepper	pepper	NN
55555	250	54	,	,	,
55555	250	55	and	and	CC
55555	250	56	1	1	CD
55555	250	57	tablespoon	tablespoon	NN
55555	250	58	of	of	IN
55555	250	59	flour	flour	NN
55555	250	60	and	and	CC
55555	250	61	1	1	CD
55555	250	62	of	of	IN
55555	250	63	butter	butter	NN
55555	250	64	rubbed	rub	VBN
55555	250	65	together	together	RB
55555	250	66	.	.	.
55555	251	1	Stir	stir	VB
55555	251	2	until	until	IN
55555	251	3	smooth	smooth	JJ
55555	251	4	,	,	,
55555	251	5	then	then	RB
55555	251	6	beat	beat	VB
55555	251	7	the	the	DT
55555	251	8	yolks	yolk	NNS
55555	251	9	of	of	IN
55555	251	10	2	2	CD
55555	251	11	eggs	egg	NNS
55555	251	12	with	with	IN
55555	251	13	2	2	CD
55555	251	14	tablespoons	tablespoon	NNS
55555	251	15	of	of	IN
55555	251	16	milk	milk	NN
55555	251	17	,	,	,
55555	251	18	put	put	VBN
55555	251	19	in	in	IN
55555	251	20	the	the	DT
55555	251	21	tureen	tureen	NN
55555	251	22	,	,	,
55555	251	23	and	and	CC
55555	251	24	pour	pour	VB
55555	251	25	the	the	DT
55555	251	26	boiling	boiling	NN
55555	251	27	soup	soup	NN
55555	251	28	over	over	IN
55555	251	29	them	-PRON-	PRP
55555	251	30	,	,	,
55555	251	31	stirring	stir	VBG
55555	251	32	during	during	IN
55555	251	33	the	the	DT
55555	251	34	process	process	NN
55555	251	35	.	.	.
55555	252	1	Add	add	VB
55555	252	2	a	a	DT
55555	252	3	little	little	JJ
55555	252	4	salt	salt	NN
55555	252	5	and	and	CC
55555	252	6	serve	serve	VB
55555	252	7	with	with	IN
55555	252	8	croutons	crouton	NNS
55555	252	9	.	.	.
55555	253	1	CREAM	cream	NN
55555	253	2	OF	of	IN
55555	253	3	CAULIFLOWER	cauliflower	NN
55555	253	4	Take	take	VBP
55555	253	5	a	a	DT
55555	253	6	good	good	JJ
55555	253	7	-	-	HYPH
55555	253	8	sized	sized	JJ
55555	253	9	cauliflower	cauliflower	NN
55555	253	10	,	,	,
55555	253	11	and	and	CC
55555	253	12	let	let	VB
55555	253	13	it	-PRON-	PRP
55555	253	14	soak	soak	VB
55555	253	15	in	in	IN
55555	253	16	cold	cold	JJ
55555	253	17	water	water	NN
55555	253	18	,	,	,
55555	253	19	which	which	WDT
55555	253	20	is	be	VBZ
55555	253	21	slightly	slightly	RB
55555	253	22	salted	salt	VBN
55555	253	23	,	,	,
55555	253	24	for	for	IN
55555	253	25	half	half	PDT
55555	253	26	an	an	DT
55555	253	27	hour	hour	NN
55555	253	28	;	;	:
55555	253	29	then	then	RB
55555	253	30	drain	drain	VB
55555	253	31	it	-PRON-	PRP
55555	253	32	and	and	CC
55555	253	33	put	put	VBD
55555	253	34	it	-PRON-	PRP
55555	253	35	,	,	,
55555	253	36	head	head	VB
55555	253	37	upwards	upwards	RB
55555	253	38	,	,	,
55555	253	39	in	in	IN
55555	253	40	a	a	DT
55555	253	41	saucepan	saucepan	NN
55555	253	42	which	which	WDT
55555	253	43	is	be	VBZ
55555	253	44	not	not	RB
55555	253	45	over	over	IN
55555	253	46	large	large	JJ
55555	253	47	,	,	,
55555	253	48	and	and	CC
55555	253	49	let	let	VB
55555	253	50	it	-PRON-	PRP
55555	253	51	cook	cook	VB
55555	253	52	for	for	IN
55555	253	53	half	half	PDT
55555	253	54	an	an	DT
55555	253	55	hour	hour	NN
55555	253	56	uncovered	uncover	VBN
55555	253	57	.	.	.
55555	254	1	Put	put	VB
55555	254	2	in	in	RP
55555	254	3	a	a	DT
55555	254	4	double	double	JJ
55555	254	5	boiler	boiler	NN
55555	254	6	1	1	CD
55555	254	7	quart	quart	NN
55555	254	8	of	of	IN
55555	254	9	milk	milk	NN
55555	254	10	(	(	-LRB-
55555	254	11	4	4	CD
55555	254	12	cups	cup	NNS
55555	254	13	)	)	-RRB-
55555	254	14	,	,	,
55555	254	15	1	1	CD
55555	254	16	onion	onion	NN
55555	254	17	and	and	CC
55555	254	18	1	1	CD
55555	254	19	bay	bay	NN
55555	254	20	leaf	leaf	NN
55555	254	21	,	,	,
55555	254	22	and	and	CC
55555	254	23	let	let	VB
55555	254	24	them	-PRON-	PRP
55555	254	25	cook	cook	VB
55555	254	26	together	together	RB
55555	254	27	while	while	IN
55555	254	28	the	the	DT
55555	254	29	cauliflower	cauliflower	NN
55555	254	30	is	be	VBZ
55555	254	31	boiling	boil	VBG
55555	254	32	.	.	.
55555	255	1	Drain	drain	VB
55555	255	2	the	the	DT
55555	255	3	cauliflower	cauliflower	NN
55555	255	4	when	when	WRB
55555	255	5	done	do	VBN
55555	255	6	,	,	,
55555	255	7	and	and	CC
55555	255	8	reserve	reserve	NN
55555	255	9	1/2	1/2	CD
55555	255	10	cup	cup	NN
55555	255	11	of	of	IN
55555	255	12	the	the	DT
55555	255	13	little	little	JJ
55555	255	14	sprays	spray	NNS
55555	255	15	which	which	WDT
55555	255	16	form	form	VBP
55555	255	17	the	the	DT
55555	255	18	head	head	NN
55555	255	19	,	,	,
55555	255	20	mash	mash	VB
55555	255	21	the	the	DT
55555	255	22	remainder	remainder	NN
55555	255	23	in	in	IN
55555	255	24	a	a	DT
55555	255	25	wooden	wooden	JJ
55555	255	26	bowl	bowl	NN
55555	255	27	,	,	,
55555	255	28	and	and	CC
55555	255	29	add	add	VB
55555	255	30	to	to	IN
55555	255	31	it	-PRON-	PRP
55555	255	32	2	2	CD
55555	255	33	cups	cup	NNS
55555	255	34	of	of	IN
55555	255	35	the	the	DT
55555	255	36	stock	stock	NN
55555	255	37	in	in	IN
55555	255	38	which	which	WDT
55555	255	39	it	-PRON-	PRP
55555	255	40	boiled	boil	VBD
55555	255	41	and	and	CC
55555	255	42	put	put	VBD
55555	255	43	in	in	RP
55555	255	44	with	with	IN
55555	255	45	the	the	DT
55555	255	46	boiling	boiling	NN
55555	255	47	milk	milk	NN
55555	255	48	;	;	:
55555	255	49	stir	stir	VB
55555	255	50	well	well	RB
55555	255	51	,	,	,
55555	255	52	and	and	CC
55555	255	53	let	let	VB
55555	255	54	cook	cook	VB
55555	255	55	five	five	CD
55555	255	56	minutes	minute	NNS
55555	255	57	,	,	,
55555	255	58	then	then	RB
55555	255	59	put	put	VB
55555	255	60	through	through	RP
55555	255	61	a	a	DT
55555	255	62	sieve	sieve	NN
55555	255	63	and	and	CC
55555	255	64	return	return	VB
55555	255	65	to	to	IN
55555	255	66	the	the	DT
55555	255	67	fire	fire	NN
55555	255	68	with	with	IN
55555	255	69	a	a	DT
55555	255	70	thickening	thickening	NN
55555	255	71	of	of	IN
55555	255	72	1	1	CD
55555	255	73	tablespoon	tablespoon	NN
55555	255	74	of	of	IN
55555	255	75	flour	flour	NN
55555	255	76	rubbed	rub	VBN
55555	255	77	together	together	RB
55555	255	78	with	with	IN
55555	255	79	1	1	CD
55555	255	80	tablespoon	tablespoon	NN
55555	255	81	of	of	IN
55555	255	82	butter	butter	NN
55555	255	83	,	,	,
55555	255	84	season	season	NN
55555	255	85	lightly	lightly	RB
55555	255	86	with	with	IN
55555	255	87	salt	salt	NN
55555	255	88	and	and	CC
55555	255	89	pepper	pepper	NN
55555	255	90	and	and	CC
55555	255	91	a	a	DT
55555	255	92	dash	dash	NN
55555	255	93	of	of	IN
55555	255	94	nutmeg	nutmeg	NN
55555	255	95	,	,	,
55555	255	96	add	add	VB
55555	255	97	the	the	DT
55555	255	98	1/2	1/2	CD
55555	255	99	cup	cup	NN
55555	255	100	of	of	IN
55555	255	101	cauliflower	cauliflower	NN
55555	255	102	as	as	IN
55555	255	103	a	a	DT
55555	255	104	garnish	garnish	NN
55555	255	105	,	,	,
55555	255	106	and	and	CC
55555	255	107	let	let	VB
55555	255	108	cook	cook	VB
55555	255	109	ten	ten	CD
55555	255	110	minutes	minute	NNS
55555	255	111	more	more	RBR
55555	255	112	before	before	IN
55555	255	113	serving	serve	VBG
55555	255	114	.	.	.
55555	256	1	A	a	DT
55555	256	2	tablespoon	tablespoon	NN
55555	256	3	of	of	IN
55555	256	4	whipped	whip	VBN
55555	256	5	cream	cream	NN
55555	256	6	is	be	VBZ
55555	256	7	an	an	DT
55555	256	8	addition	addition	NN
55555	256	9	if	if	IN
55555	256	10	added	add	VBN
55555	256	11	at	at	IN
55555	256	12	the	the	DT
55555	256	13	last	last	JJ
55555	256	14	.	.	.
55555	257	1	CHESTNUT	CHESTNUT	NNP
55555	257	2	SOUP	SOUP	NNP
55555	257	3	Peel	peel	NN
55555	257	4	and	and	CC
55555	257	5	blanch	blanch	VB
55555	257	6	1	1	CD
55555	257	7	quart	quart	NN
55555	257	8	of	of	IN
55555	257	9	Italian	italian	JJ
55555	257	10	chestnuts	chestnut	NNS
55555	257	11	and	and	CC
55555	257	12	chop	chop	VB
55555	257	13	them	-PRON-	PRP
55555	257	14	fine	fine	RB
55555	257	15	,	,	,
55555	257	16	then	then	RB
55555	257	17	boil	boil	VB
55555	257	18	for	for	IN
55555	257	19	half	half	PDT
55555	257	20	an	an	DT
55555	257	21	hour	hour	NN
55555	257	22	in	in	IN
55555	257	23	2	2	CD
55555	257	24	quarts	quart	NNS
55555	257	25	of	of	IN
55555	257	26	water	water	NN
55555	257	27	.	.	.
55555	258	1	Strain	strain	VB
55555	258	2	the	the	DT
55555	258	3	chestnuts	chestnut	NNS
55555	258	4	and	and	CC
55555	258	5	crush	crush	VB
55555	258	6	them	-PRON-	PRP
55555	258	7	to	to	IN
55555	258	8	fine	fine	JJ
55555	258	9	pulp	pulp	NN
55555	258	10	in	in	IN
55555	258	11	a	a	DT
55555	258	12	mortar	mortar	NN
55555	258	13	,	,	,
55555	258	14	and	and	CC
55555	258	15	gradually	gradually	RB
55555	258	16	stir	stir	VB
55555	258	17	on	on	IN
55555	258	18	this	this	DT
55555	258	19	1	1	CD
55555	258	20	quart	quart	NN
55555	258	21	of	of	IN
55555	258	22	the	the	DT
55555	258	23	stock	stock	NN
55555	258	24	in	in	IN
55555	258	25	which	which	WDT
55555	258	26	the	the	DT
55555	258	27	chestnuts	chestnut	NNS
55555	258	28	cooked	cook	VBD
55555	258	29	,	,	,
55555	258	30	and	and	CC
55555	258	31	then	then	RB
55555	258	32	rub	rub	VB
55555	258	33	all	all	RB
55555	258	34	through	through	IN
55555	258	35	a	a	DT
55555	258	36	sieve	sieve	NN
55555	258	37	.	.	.
55555	259	1	Return	return	VB
55555	259	2	to	to	IN
55555	259	3	the	the	DT
55555	259	4	fire	fire	NN
55555	259	5	in	in	IN
55555	259	6	a	a	DT
55555	259	7	saucepan	saucepan	NN
55555	259	8	with	with	IN
55555	259	9	1	1	CD
55555	259	10	cup	cup	NN
55555	259	11	of	of	IN
55555	259	12	bread	bread	NN
55555	259	13	crumbs	crumb	NNS
55555	259	14	,	,	,
55555	259	15	1	1	CD
55555	259	16	tablespoon	tablespoon	NN
55555	259	17	of	of	IN
55555	259	18	salt	salt	NN
55555	259	19	,	,	,
55555	259	20	and	and	CC
55555	259	21	1	1	CD
55555	259	22	saltspoon	saltspoon	NN
55555	259	23	of	of	IN
55555	259	24	pepper	pepper	NN
55555	259	25	.	.	.
55555	260	1	Cook	cook	VB
55555	260	2	for	for	IN
55555	260	3	half	half	PDT
55555	260	4	an	an	DT
55555	260	5	hour	hour	NN
55555	260	6	,	,	,
55555	260	7	then	then	RB
55555	260	8	strain	strain	VB
55555	260	9	again	again	RB
55555	260	10	,	,	,
55555	260	11	and	and	CC
55555	260	12	add	add	VB
55555	260	13	2	2	CD
55555	260	14	cups	cup	NNS
55555	260	15	of	of	IN
55555	260	16	milk	milk	NN
55555	260	17	and	and	CC
55555	260	18	a	a	DT
55555	260	19	grating	grating	NN
55555	260	20	of	of	IN
55555	260	21	nutmeg	nutmeg	NNP
55555	260	22	,	,	,
55555	260	23	and	and	CC
55555	260	24	1	1	CD
55555	260	25	tablespoon	tablespoon	NN
55555	260	26	of	of	IN
55555	260	27	browned	brown	VBN
55555	260	28	butter	butter	NN
55555	260	29	,	,	,
55555	260	30	and	and	CC
55555	260	31	reheat	reheat	VB
55555	260	32	to	to	IN
55555	260	33	boiling	boiling	NN
55555	260	34	point	point	NN
55555	260	35	.	.	.
55555	261	1	CREAM	cream	NN
55555	261	2	OF	of	IN
55555	261	3	CELERY	CELERY	NNP
55555	261	4	Wash	Wash	NNP
55555	261	5	and	and	CC
55555	261	6	scrape	scrape	NN
55555	261	7	and	and	CC
55555	261	8	cut	cut	VBD
55555	261	9	into	into	IN
55555	261	10	half	half	JJ
55555	261	11	-	-	HYPH
55555	261	12	inch	inch	NN
55555	261	13	pieces	piece	NNS
55555	261	14	what	what	WP
55555	261	15	will	will	MD
55555	261	16	make	make	VB
55555	261	17	1	1	CD
55555	261	18	cup	cup	NN
55555	261	19	of	of	IN
55555	261	20	celery	celery	NN
55555	261	21	;	;	:
55555	261	22	put	put	VB
55555	261	23	it	-PRON-	PRP
55555	261	24	into	into	IN
55555	261	25	1	1	CD
55555	261	26	quart	quart	NN
55555	261	27	of	of	IN
55555	261	28	boiling	boil	VBG
55555	261	29	salted	salt	VBN
55555	261	30	water	water	NN
55555	261	31	and	and	CC
55555	261	32	cook	cook	NN
55555	261	33	for	for	IN
55555	261	34	nearly	nearly	RB
55555	261	35	an	an	DT
55555	261	36	hour	hour	NN
55555	261	37	or	or	CC
55555	261	38	until	until	IN
55555	261	39	very	very	RB
55555	261	40	soft	soft	JJ
55555	261	41	,	,	,
55555	261	42	then	then	RB
55555	261	43	mash	mash	VB
55555	261	44	it	-PRON-	PRP
55555	261	45	in	in	IN
55555	261	46	the	the	DT
55555	261	47	water	water	NN
55555	261	48	in	in	IN
55555	261	49	which	which	WDT
55555	261	50	it	-PRON-	PRP
55555	261	51	was	be	VBD
55555	261	52	boiled	boil	VBN
55555	261	53	.	.	.
55555	262	1	Put	put	NN
55555	262	2	1	1	CD
55555	262	3	teaspoon	teaspoon	NN
55555	262	4	of	of	IN
55555	262	5	chopped	chop	VBN
55555	262	6	onion	onion	NN
55555	262	7	,	,	,
55555	262	8	2	2	CD
55555	262	9	bay	bay	NN
55555	262	10	leaves	leave	NNS
55555	262	11	,	,	,
55555	262	12	some	some	DT
55555	262	13	mace	mace	NN
55555	262	14	,	,	,
55555	262	15	and	and	CC
55555	262	16	2	2	CD
55555	262	17	cloves	clove	NNS
55555	262	18	into	into	IN
55555	262	19	2	2	CD
55555	262	20	cups	cup	NNS
55555	262	21	of	of	IN
55555	262	22	milk	milk	NN
55555	262	23	,	,	,
55555	262	24	let	let	VBD
55555	262	25	simmer	simmer	NN
55555	262	26	for	for	IN
55555	262	27	ten	ten	CD
55555	262	28	minutes	minute	NNS
55555	262	29	,	,	,
55555	262	30	and	and	CC
55555	262	31	add	add	VB
55555	262	32	it	-PRON-	PRP
55555	262	33	to	to	IN
55555	262	34	the	the	DT
55555	262	35	celery	celery	NN
55555	262	36	pulp	pulp	NN
55555	262	37	.	.	.
55555	263	1	Now	now	RB
55555	263	2	press	press	VB
55555	263	3	through	through	IN
55555	263	4	a	a	DT
55555	263	5	sieve	sieve	NN
55555	263	6	and	and	CC
55555	263	7	return	return	VB
55555	263	8	to	to	IN
55555	263	9	the	the	DT
55555	263	10	double	double	JJ
55555	263	11	boiler	boiler	NN
55555	263	12	in	in	IN
55555	263	13	which	which	WDT
55555	263	14	the	the	DT
55555	263	15	milk	milk	NN
55555	263	16	was	be	VBD
55555	263	17	cooked	cook	VBN
55555	263	18	.	.	.
55555	264	1	Melt	melt	NN
55555	264	2	1	1	CD
55555	264	3	tablespoon	tablespoon	NN
55555	264	4	of	of	IN
55555	264	5	butter	butter	NN
55555	264	6	and	and	CC
55555	264	7	blend	blend	VB
55555	264	8	it	-PRON-	PRP
55555	264	9	with	with	IN
55555	264	10	1	1	CD
55555	264	11	tablespoon	tablespoon	NN
55555	264	12	of	of	IN
55555	264	13	flour	flour	NN
55555	264	14	until	until	IN
55555	264	15	smooth	smooth	JJ
55555	264	16	,	,	,
55555	264	17	and	and	CC
55555	264	18	stir	stir	VB
55555	264	19	it	-PRON-	PRP
55555	264	20	into	into	IN
55555	264	21	the	the	DT
55555	264	22	boiling	boiling	NN
55555	264	23	soup	soup	NN
55555	264	24	;	;	:
55555	264	25	then	then	RB
55555	264	26	season	season	VB
55555	264	27	with	with	IN
55555	264	28	salt	salt	NN
55555	264	29	and	and	CC
55555	264	30	pepper	pepper	NN
55555	264	31	.	.	.
55555	265	1	Boil	Boil	NNP
55555	265	2	five	five	CD
55555	265	3	minutes	minute	NNS
55555	265	4	and	and	CC
55555	265	5	strain	strain	VB
55555	265	6	into	into	IN
55555	265	7	a	a	DT
55555	265	8	hot	hot	JJ
55555	265	9	tureen	tureen	NN
55555	265	10	in	in	IN
55555	265	11	which	which	WDT
55555	265	12	a	a	DT
55555	265	13	pat	pat	NN
55555	265	14	of	of	IN
55555	265	15	butter	butter	NN
55555	265	16	and	and	CC
55555	265	17	1	1	CD
55555	265	18	tablespoon	tablespoon	NN
55555	265	19	of	of	IN
55555	265	20	whipped	whip	VBN
55555	265	21	cream	cream	NN
55555	265	22	have	have	VBP
55555	265	23	been	be	VBN
55555	265	24	put	put	VBN
55555	265	25	.	.	.
55555	266	1	The	the	DT
55555	266	2	addition	addition	NN
55555	266	3	of	of	IN
55555	266	4	1	1	CD
55555	266	5	tablespoon	tablespoon	NN
55555	266	6	of	of	IN
55555	266	7	chopped	chop	VBN
55555	266	8	chives	chive	NNS
55555	266	9	is	be	VBZ
55555	266	10	an	an	DT
55555	266	11	improvement	improvement	NN
55555	266	12	to	to	IN
55555	266	13	the	the	DT
55555	266	14	appearance	appearance	NN
55555	266	15	and	and	CC
55555	266	16	taste	taste	NN
55555	266	17	,	,	,
55555	266	18	or	or	CC
55555	266	19	parsley	parsley	NN
55555	266	20	may	may	MD
55555	266	21	be	be	VB
55555	266	22	used	use	VBN
55555	266	23	if	if	IN
55555	266	24	preferred	prefer	VBN
55555	266	25	.	.	.
55555	267	1	CREAM	cream	NN
55555	267	2	OF	of	IN
55555	267	3	CHESTNUT	CHESTNUT	NNS
55555	267	4	Shell	Shell	NNP
55555	267	5	and	and	CC
55555	267	6	blanch	blanch	VB
55555	267	7	and	and	CC
55555	267	8	cut	cut	VBD
55555	267	9	in	in	IN
55555	267	10	quarters	quarter	NNS
55555	267	11	2	2	CD
55555	267	12	cups	cup	NNS
55555	267	13	(	(	-LRB-
55555	267	14	1	1	CD
55555	267	15	pound	pound	NN
55555	267	16	)	)	-RRB-
55555	267	17	of	of	IN
55555	267	18	Italian	italian	JJ
55555	267	19	chestnuts	chestnut	NNS
55555	267	20	and	and	CC
55555	267	21	cover	cover	VB
55555	267	22	them	-PRON-	PRP
55555	267	23	with	with	IN
55555	267	24	2	2	CD
55555	267	25	cups	cup	NNS
55555	267	26	of	of	IN
55555	267	27	boiling	boil	VBG
55555	267	28	water	water	NN
55555	267	29	.	.	.
55555	268	1	Add	add	NN
55555	268	2	1	1	CD
55555	268	3	slice	slice	NN
55555	268	4	of	of	IN
55555	268	5	onion	onion	NN
55555	268	6	(	(	-LRB-
55555	268	7	or	or	CC
55555	268	8	a	a	DT
55555	268	9	drop	drop	NN
55555	268	10	of	of	IN
55555	268	11	onion	onion	NN
55555	268	12	juice	juice	NN
55555	268	13	extract	extract	NN
55555	268	14	)	)	-RRB-
55555	268	15	,	,	,
55555	268	16	1/4	1/4	CD
55555	268	17	cup	cup	NN
55555	268	18	of	of	IN
55555	268	19	chopped	chop	VBN
55555	268	20	celery	celery	NN
55555	268	21	(	(	-LRB-
55555	268	22	or	or	CC
55555	268	23	1	1	CD
55555	268	24	teaspoon	teaspoon	NN
55555	268	25	celery	celery	NN
55555	268	26	seed	seed	NN
55555	268	27	)	)	-RRB-
55555	268	28	,	,	,
55555	268	29	1	1	CD
55555	268	30	bay	bay	NN
55555	268	31	leaf	leaf	NN
55555	268	32	,	,	,
55555	268	33	1	1	CD
55555	268	34	sprig	sprig	NN
55555	268	35	of	of	IN
55555	268	36	parsley	parsley	NNP
55555	268	37	,	,	,
55555	268	38	and	and	CC
55555	268	39	1	1	CD
55555	268	40	saltspoon	saltspoon	NN
55555	268	41	of	of	IN
55555	268	42	paprika	paprika	NNP
55555	268	43	.	.	.
55555	269	1	Cover	cover	NN
55555	269	2	and	and	CC
55555	269	3	boil	boil	VB
55555	269	4	until	until	IN
55555	269	5	the	the	DT
55555	269	6	chestnuts	chestnut	NNS
55555	269	7	are	be	VBP
55555	269	8	tender,--about	tender,--about	IN
55555	269	9	half	half	PDT
55555	269	10	an	an	DT
55555	269	11	hour	hour	NN
55555	269	12	.	.	.
55555	270	1	Then	then	RB
55555	270	2	grind	grind	VB
55555	270	3	in	in	IN
55555	270	4	a	a	DT
55555	270	5	mortar	mortar	NN
55555	270	6	,	,	,
55555	270	7	or	or	CC
55555	270	8	press	press	NN
55555	270	9	through	through	IN
55555	270	10	a	a	DT
55555	270	11	colander	colander	NN
55555	270	12	or	or	CC
55555	270	13	vegetable	vegetable	NN
55555	270	14	mill	mill	NN
55555	270	15	,	,	,
55555	270	16	and	and	CC
55555	270	17	add	add	VB
55555	270	18	1	1	CD
55555	270	19	quart	quart	NN
55555	270	20	(	(	-LRB-
55555	270	21	4	4	CD
55555	270	22	cups	cup	NNS
55555	270	23	)	)	-RRB-
55555	270	24	of	of	IN
55555	270	25	milk	milk	NN
55555	270	26	,	,	,
55555	270	27	and	and	CC
55555	270	28	1	1	CD
55555	270	29	tablespoon	tablespoon	NN
55555	270	30	of	of	IN
55555	270	31	butter	butter	NN
55555	270	32	and	and	CC
55555	270	33	1	1	CD
55555	270	34	of	of	IN
55555	270	35	flour	flour	NN
55555	270	36	rubbed	rub	VBN
55555	270	37	together	together	RB
55555	270	38	,	,	,
55555	270	39	and	and	CC
55555	270	40	cook	cook	VB
55555	270	41	for	for	IN
55555	270	42	three	three	CD
55555	270	43	minutes	minute	NNS
55555	270	44	;	;	:
55555	270	45	then	then	RB
55555	270	46	add	add	VB
55555	270	47	1	1	CD
55555	270	48	teaspoon	teaspoon	NN
55555	270	49	of	of	IN
55555	270	50	salt	salt	NN
55555	270	51	,	,	,
55555	270	52	and	and	CC
55555	270	53	press	press	VB
55555	270	54	all	all	RB
55555	270	55	through	through	IN
55555	270	56	a	a	DT
55555	270	57	fine	fine	JJ
55555	270	58	sieve	sieve	NN
55555	270	59	and	and	CC
55555	270	60	reheat	reheat	VB
55555	270	61	before	before	IN
55555	270	62	serving	serve	VBG
55555	270	63	.	.	.
55555	271	1	CREAM	cream	NN
55555	271	2	OF	of	IN
55555	271	3	CORN	corn	NN
55555	271	4	Put	put	NN
55555	271	5	1	1	CD
55555	271	6	quart	quart	NN
55555	271	7	of	of	IN
55555	271	8	milk	milk	NN
55555	271	9	and	and	CC
55555	271	10	1	1	CD
55555	271	11	can	can	MD
55555	271	12	of	of	IN
55555	271	13	corn	corn	NN
55555	271	14	in	in	IN
55555	271	15	a	a	DT
55555	271	16	double	double	JJ
55555	271	17	boiler	boiler	NN
55555	271	18	and	and	CC
55555	271	19	let	let	VB
55555	271	20	boil	boil	NN
55555	271	21	;	;	:
55555	271	22	mix	mix	VB
55555	271	23	1	1	CD
55555	271	24	teaspoon	teaspoon	NN
55555	271	25	of	of	IN
55555	271	26	butter	butter	NN
55555	271	27	and	and	CC
55555	271	28	1	1	CD
55555	271	29	of	of	IN
55555	271	30	cornstarch	cornstarch	NN
55555	271	31	or	or	CC
55555	271	32	potato	potato	NN
55555	271	33	-	-	HYPH
55555	271	34	flour	flour	NN
55555	271	35	together	together	RB
55555	271	36	,	,	,
55555	271	37	and	and	CC
55555	271	38	add	add	VB
55555	271	39	to	to	IN
55555	271	40	the	the	DT
55555	271	41	corn	corn	NN
55555	271	42	;	;	:
55555	271	43	season	season	NN
55555	271	44	with	with	IN
55555	271	45	salt	salt	NN
55555	271	46	and	and	CC
55555	271	47	pepper	pepper	NN
55555	271	48	,	,	,
55555	271	49	and	and	CC
55555	271	50	stir	stir	VB
55555	271	51	for	for	IN
55555	271	52	one	one	CD
55555	271	53	minute	minute	NN
55555	271	54	;	;	:
55555	271	55	then	then	RB
55555	271	56	press	press	VB
55555	271	57	through	through	IN
55555	271	58	a	a	DT
55555	271	59	sieve	sieve	NN
55555	271	60	and	and	CC
55555	271	61	add	add	VB
55555	271	62	1	1	CD
55555	271	63	tablespoon	tablespoon	NN
55555	271	64	of	of	IN
55555	271	65	minced	mince	VBN
55555	271	66	green	green	JJ
55555	271	67	peppers	pepper	NNS
55555	271	68	.	.	.
55555	272	1	COCKIE	COCKIE	NNP
55555	272	2	-	-	HYPH
55555	272	3	LEEKIE	LEEKIE	NNP
55555	272	4	Put	Put	VBD
55555	272	5	2	2	CD
55555	272	6	tablespoons	tablespoon	NNS
55555	272	7	of	of	IN
55555	272	8	butter	butter	NN
55555	272	9	in	in	IN
55555	272	10	a	a	DT
55555	272	11	saucepan	saucepan	NN
55555	272	12	,	,	,
55555	272	13	and	and	CC
55555	272	14	when	when	WRB
55555	272	15	melted	melt	VBN
55555	272	16	stir	stir	NN
55555	272	17	in	in	RP
55555	272	18	,	,	,
55555	272	19	a	a	DT
55555	272	20	spoonful	spoonful	JJ
55555	272	21	at	at	IN
55555	272	22	a	a	DT
55555	272	23	time	time	NN
55555	272	24	,	,	,
55555	272	25	1	1	CD
55555	272	26	cup	cup	NN
55555	272	27	of	of	IN
55555	272	28	pearl	pearl	NNP
55555	272	29	barley	barley	NNP
55555	272	30	,	,	,
55555	272	31	taking	take	VBG
55555	272	32	ten	ten	CD
55555	272	33	minutes	minute	NNS
55555	272	34	to	to	TO
55555	272	35	add	add	VB
55555	272	36	it	-PRON-	PRP
55555	272	37	all	all	DT
55555	272	38	;	;	:
55555	272	39	then	then	RB
55555	272	40	cover	cover	VB
55555	272	41	with	with	IN
55555	272	42	8	8	CD
55555	272	43	cups	cup	NNS
55555	272	44	of	of	IN
55555	272	45	carrot	carrot	NN
55555	272	46	or	or	CC
55555	272	47	onion	onion	NN
55555	272	48	broth	broth	NN
55555	272	49	(	(	-LRB-
55555	272	50	or	or	CC
55555	272	51	use	use	VB
55555	272	52	water	water	NN
55555	272	53	)	)	-RRB-
55555	272	54	,	,	,
55555	272	55	and	and	CC
55555	272	56	add	add	VB
55555	272	57	2	2	CD
55555	272	58	bay	bay	NN
55555	272	59	leaves	leave	NNS
55555	272	60	,	,	,
55555	272	61	1	1	CD
55555	272	62	onion	onion	NN
55555	272	63	with	with	IN
55555	272	64	4	4	CD
55555	272	65	cloves	clove	NNS
55555	272	66	stuck	stick	VBN
55555	272	67	in	in	IN
55555	272	68	it	-PRON-	PRP
55555	272	69	,	,	,
55555	272	70	a	a	DT
55555	272	71	bouquet	bouquet	NN
55555	272	72	of	of	IN
55555	272	73	herbs	herb	NNS
55555	272	74	and	and	CC
55555	272	75	parsley	parsley	NN
55555	272	76	,	,	,
55555	272	77	1	1	CD
55555	272	78	stalk	stalk	NN
55555	272	79	of	of	IN
55555	272	80	celery	celery	NN
55555	272	81	,	,	,
55555	272	82	and	and	CC
55555	272	83	let	let	VB
55555	272	84	simmer	simmer	NN
55555	272	85	for	for	IN
55555	272	86	one	one	CD
55555	272	87	hour	hour	NN
55555	272	88	and	and	CC
55555	272	89	a	a	DT
55555	272	90	half	half	NN
55555	272	91	,	,	,
55555	272	92	then	then	RB
55555	272	93	strain	strain	VB
55555	272	94	,	,	,
55555	272	95	reserving	reserve	VBG
55555	272	96	some	some	DT
55555	272	97	of	of	IN
55555	272	98	the	the	DT
55555	272	99	barley	barley	NN
55555	272	100	.	.	.
55555	273	1	Prepare	prepare	VB
55555	273	2	leeks	leek	VBZ
55555	273	3	by	by	IN
55555	273	4	washing	wash	VBG
55555	273	5	and	and	CC
55555	273	6	cutting	cut	VBG
55555	273	7	into	into	IN
55555	273	8	2-inch	2-inch	CD
55555	273	9	lengths	length	NNS
55555	273	10	(	(	-LRB-
55555	273	11	using	use	VBG
55555	273	12	some	some	DT
55555	273	13	of	of	IN
55555	273	14	the	the	DT
55555	273	15	green	green	NN
55555	273	16	)	)	-RRB-
55555	273	17	,	,	,
55555	273	18	and	and	CC
55555	273	19	slicing	slice	VBG
55555	273	20	lengthwise	lengthwise	RB
55555	273	21	,	,	,
55555	273	22	and	and	CC
55555	273	23	add	add	VB
55555	273	24	them	-PRON-	PRP
55555	273	25	to	to	IN
55555	273	26	the	the	DT
55555	273	27	soup	soup	NN
55555	273	28	;	;	,
55555	273	29	put	put	VBN
55555	273	30	in	in	IN
55555	273	31	the	the	DT
55555	273	32	barley	barley	NN
55555	273	33	,	,	,
55555	273	34	and	and	CC
55555	273	35	let	let	VB
55555	273	36	cook	cook	VB
55555	273	37	twenty	twenty	CD
55555	273	38	-	-	HYPH
55555	273	39	five	five	CD
55555	273	40	minutes	minute	NNS
55555	273	41	and	and	CC
55555	273	42	season	season	NN
55555	273	43	with	with	IN
55555	273	44	salt	salt	NN
55555	273	45	and	and	CC
55555	273	46	pepper	pepper	NN
55555	273	47	.	.	.
55555	274	1	CREOLE	CREOLE	NNP
55555	274	2	SOUP	SOUP	NNP
55555	274	3	Put	Put	NNP
55555	274	4	1	1	CD
55555	274	5	can	can	NN
55555	274	6	of	of	IN
55555	274	7	tomatoes	tomato	NNS
55555	274	8	,	,	,
55555	274	9	1	1	CD
55555	274	10	quart	quart	NN
55555	274	11	of	of	IN
55555	274	12	water	water	NN
55555	274	13	or	or	CC
55555	274	14	vegetable	vegetable	NN
55555	274	15	stock	stock	NN
55555	274	16	,	,	,
55555	274	17	1	1	CD
55555	274	18	sliced	sliced	JJ
55555	274	19	onion	onion	NN
55555	274	20	,	,	,
55555	274	21	and	and	CC
55555	274	22	1	1	CD
55555	274	23	small	small	JJ
55555	274	24	sliced	sliced	JJ
55555	274	25	carrot	carrot	NN
55555	274	26	,	,	,
55555	274	27	and	and	CC
55555	274	28	1	1	CD
55555	274	29	chopped	chop	VBD
55555	274	30	green	green	JJ
55555	274	31	pepper	pepper	NN
55555	274	32	together	together	RB
55555	274	33	in	in	IN
55555	274	34	a	a	DT
55555	274	35	saucepan	saucepan	NN
55555	274	36	,	,	,
55555	274	37	and	and	CC
55555	274	38	let	let	VB
55555	274	39	cook	cook	NN
55555	274	40	for	for	IN
55555	274	41	half	half	PDT
55555	274	42	an	an	DT
55555	274	43	hour	hour	NN
55555	274	44	,	,	,
55555	274	45	then	then	RB
55555	274	46	rub	rub	VB
55555	274	47	through	through	RP
55555	274	48	a	a	DT
55555	274	49	fine	fine	JJ
55555	274	50	strainer	strainer	NN
55555	274	51	.	.	.
55555	275	1	Return	return	VB
55555	275	2	the	the	DT
55555	275	3	strained	strained	JJ
55555	275	4	mixture	mixture	NN
55555	275	5	to	to	IN
55555	275	6	the	the	DT
55555	275	7	double	double	JJ
55555	275	8	boiler	boiler	NN
55555	275	9	and	and	CC
55555	275	10	put	put	VBD
55555	275	11	in	in	RP
55555	275	12	2	2	CD
55555	275	13	scant	scant	JJ
55555	275	14	tablespoons	tablespoon	NNS
55555	275	15	of	of	IN
55555	275	16	boiled	boil	VBN
55555	275	17	rice	rice	NN
55555	275	18	,	,	,
55555	275	19	1	1	CD
55555	275	20	teaspoon	teaspoon	NN
55555	275	21	of	of	IN
55555	275	22	salt	salt	NN
55555	275	23	,	,	,
55555	275	24	1/8	1/8	CD
55555	275	25	teaspoon	teaspoon	NN
55555	275	26	paprika	paprika	NNS
55555	275	27	,	,	,
55555	275	28	1	1	CD
55555	275	29	tablespoon	tablespoon	NN
55555	275	30	of	of	IN
55555	275	31	sugar	sugar	NN
55555	275	32	.	.	.
55555	276	1	Cream	cream	NN
55555	276	2	2	2	CD
55555	276	3	tablespoons	tablespoon	NNS
55555	276	4	of	of	IN
55555	276	5	butter	butter	NN
55555	276	6	with	with	IN
55555	276	7	1	1	CD
55555	276	8	tablespoon	tablespoon	NN
55555	276	9	of	of	IN
55555	276	10	flour	flour	NN
55555	276	11	,	,	,
55555	276	12	and	and	CC
55555	276	13	stir	stir	VB
55555	276	14	into	into	IN
55555	276	15	the	the	DT
55555	276	16	soup	soup	NN
55555	276	17	;	;	:
55555	276	18	let	let	VB
55555	276	19	boil	boil	VB
55555	276	20	up	up	RP
55555	276	21	once	once	RB
55555	276	22	and	and	CC
55555	276	23	serve	serve	VB
55555	276	24	.	.	.
55555	277	1	CREAM	cream	NN
55555	277	2	OF	of	IN
55555	277	3	CURRY	CURRY	NNP
55555	277	4	Put	put	NN
55555	277	5	1	1	CD
55555	277	6	quart	quart	NN
55555	277	7	(	(	-LRB-
55555	277	8	or	or	CC
55555	277	9	4	4	CD
55555	277	10	cups	cup	NNS
55555	277	11	)	)	-RRB-
55555	277	12	of	of	IN
55555	277	13	milk	milk	NN
55555	277	14	in	in	IN
55555	277	15	a	a	DT
55555	277	16	double	double	JJ
55555	277	17	boiler	boiler	NN
55555	277	18	with	with	IN
55555	277	19	1	1	CD
55555	277	20	onion	onion	NN
55555	277	21	with	with	IN
55555	277	22	4	4	CD
55555	277	23	cloves	clove	NNS
55555	277	24	stuck	stick	VBN
55555	277	25	in	in	IN
55555	277	26	it	-PRON-	PRP
55555	277	27	,	,	,
55555	277	28	and	and	CC
55555	277	29	when	when	WRB
55555	277	30	hot	hot	JJ
55555	277	31	thicken	thicken	NN
55555	277	32	it	-PRON-	PRP
55555	277	33	with	with	IN
55555	277	34	1	1	CD
55555	277	35	tablespoon	tablespoon	NN
55555	277	36	of	of	IN
55555	277	37	thickening	thicken	VBG
55555	277	38	flour	flour	NN
55555	277	39	rubbed	rub	VBD
55555	277	40	smooth	smooth	JJ
55555	277	41	with	with	IN
55555	277	42	1	1	CD
55555	277	43	tablespoon	tablespoon	NN
55555	277	44	of	of	IN
55555	277	45	butter	butter	NN
55555	277	46	;	;	:
55555	277	47	add	add	VB
55555	277	48	2	2	CD
55555	277	49	tablespoons	tablespoon	NNS
55555	277	50	of	of	IN
55555	277	51	boiled	boil	VBN
55555	277	52	rice	rice	NN
55555	277	53	,	,	,
55555	277	54	and	and	CC
55555	277	55	1	1	CD
55555	277	56	hard	hard	RB
55555	277	57	-	-	HYPH
55555	277	58	boiled	boil	VBN
55555	277	59	egg	egg	NN
55555	277	60	chopped	chop	VBN
55555	277	61	fine	fine	JJ
55555	277	62	,	,	,
55555	277	63	and	and	CC
55555	277	64	2	2	CD
55555	277	65	teaspoons	teaspoon	NNS
55555	277	66	(	(	-LRB-
55555	277	67	more	more	RBR
55555	277	68	if	if	IN
55555	277	69	liked	like	VBN
55555	277	70	)	)	-RRB-
55555	277	71	of	of	IN
55555	277	72	curry	curry	NN
55555	277	73	powder	powder	NN
55555	277	74	or	or	CC
55555	277	75	paste	paste	NN
55555	277	76	.	.	.
55555	278	1	Remove	remove	VB
55555	278	2	the	the	DT
55555	278	3	onion	onion	NN
55555	278	4	and	and	CC
55555	278	5	serve	serve	VB
55555	278	6	with	with	IN
55555	278	7	croutons	crouton	NNS
55555	278	8	.	.	.
55555	279	1	One	one	CD
55555	279	2	tablespoon	tablespoon	NN
55555	279	3	of	of	IN
55555	279	4	chopped	chop	VBN
55555	279	5	chives	chive	NNS
55555	279	6	or	or	CC
55555	279	7	pimentos	pimento	NNS
55555	279	8	is	be	VBZ
55555	279	9	an	an	DT
55555	279	10	addition	addition	NN
55555	279	11	to	to	IN
55555	279	12	the	the	DT
55555	279	13	soup	soup	NN
55555	279	14	.	.	.
55555	280	1	FLORENTINE	FLORENTINE	NNP
55555	280	2	SOUP	SOUP	NNP
55555	280	3	Melt	Melt	NNP
55555	280	4	2	2	CD
55555	280	5	tablespoons	tablespoon	NNS
55555	280	6	of	of	IN
55555	280	7	butter	butter	NN
55555	280	8	in	in	IN
55555	280	9	a	a	DT
55555	280	10	saucepan	saucepan	NN
55555	280	11	,	,	,
55555	280	12	and	and	CC
55555	280	13	put	put	VBD
55555	280	14	into	into	IN
55555	280	15	it	-PRON-	PRP
55555	280	16	3/4	3/4	CD
55555	280	17	of	of	IN
55555	280	18	a	a	DT
55555	280	19	cup	cup	NN
55555	280	20	of	of	IN
55555	280	21	finely	finely	RB
55555	280	22	chopped	chop	VBN
55555	280	23	onions	onion	NNS
55555	280	24	and	and	CC
55555	280	25	stir	stir	VB
55555	280	26	over	over	IN
55555	280	27	a	a	DT
55555	280	28	moderate	moderate	JJ
55555	280	29	heat	heat	NN
55555	280	30	about	about	RB
55555	280	31	five	five	CD
55555	280	32	minutes	minute	NNS
55555	280	33	and	and	CC
55555	280	34	then	then	RB
55555	280	35	add	add	VB
55555	280	36	2	2	CD
55555	280	37	full	full	JJ
55555	280	38	cups	cup	NNS
55555	280	39	of	of	IN
55555	280	40	very	very	RB
55555	280	41	thinly	thinly	RB
55555	280	42	sliced	sliced	JJ
55555	280	43	turnips	turnip	NNS
55555	280	44	;	;	:
55555	280	45	stir	stir	VB
55555	280	46	these	these	DT
55555	280	47	with	with	IN
55555	280	48	the	the	DT
55555	280	49	onions	onion	NNS
55555	280	50	for	for	IN
55555	280	51	another	another	DT
55555	280	52	five	five	CD
55555	280	53	minutes	minute	NNS
55555	280	54	and	and	CC
55555	280	55	then	then	RB
55555	280	56	add	add	VB
55555	280	57	2	2	CD
55555	280	58	tablespoons	tablespoon	NNS
55555	280	59	of	of	IN
55555	280	60	flour	flour	NN
55555	280	61	and	and	CC
55555	280	62	gradually	gradually	RB
55555	280	63	add	add	VB
55555	280	64	2	2	CD
55555	280	65	pints	pint	NNS
55555	280	66	of	of	IN
55555	280	67	boiled	boil	VBN
55555	280	68	milk	milk	NN
55555	280	69	mixing	mix	VBG
55555	280	70	all	all	DT
55555	280	71	well	well	JJ
55555	280	72	together	together	RB
55555	280	73	;	;	:
55555	280	74	watch	watch	VB
55555	280	75	it	-PRON-	PRP
55555	280	76	till	till	IN
55555	280	77	it	-PRON-	PRP
55555	280	78	boils	boil	VBZ
55555	280	79	and	and	CC
55555	280	80	then	then	RB
55555	280	81	let	let	VB
55555	280	82	simmer	simmer	NN
55555	280	83	gently	gently	RB
55555	280	84	,	,	,
55555	280	85	stirring	stir	VBG
55555	280	86	frequently	frequently	RB
55555	280	87	during	during	IN
55555	280	88	twenty	twenty	CD
55555	280	89	minutes	minute	NNS
55555	280	90	or	or	CC
55555	280	91	half	half	PDT
55555	280	92	an	an	DT
55555	280	93	hour	hour	NN
55555	280	94	,	,	,
55555	280	95	until	until	IN
55555	280	96	the	the	DT
55555	280	97	onions	onion	NNS
55555	280	98	are	be	VBP
55555	280	99	quite	quite	RB
55555	280	100	soft	soft	JJ
55555	280	101	.	.	.
55555	281	1	Then	then	RB
55555	281	2	add	add	VB
55555	281	3	2	2	CD
55555	281	4	more	more	JJR
55555	281	5	cups	cup	NNS
55555	281	6	of	of	IN
55555	281	7	milk	milk	NN
55555	281	8	,	,	,
55555	281	9	and	and	CC
55555	281	10	when	when	WRB
55555	281	11	this	this	DT
55555	281	12	boils	boil	VBZ
55555	281	13	add	add	VB
55555	281	14	1	1	CD
55555	281	15	cup	cup	NN
55555	281	16	of	of	IN
55555	281	17	tomato	tomato	NNP
55555	281	18	puree	puree	NNP
55555	281	19	(	(	-LRB-
55555	281	20	either	either	CC
55555	281	21	canned	can	VBN
55555	281	22	tomato	tomato	NNP
55555	281	23	soup	soup	NN
55555	281	24	or	or	CC
55555	281	25	canned	can	VBN
55555	281	26	tomatoes	tomato	NNS
55555	281	27	)	)	-RRB-
55555	281	28	,	,	,
55555	281	29	or	or	CC
55555	281	30	1	1	CD
55555	281	31	1/2	1/2	CD
55555	281	32	cups	cup	NNS
55555	281	33	of	of	IN
55555	281	34	sliced	slice	VBN
55555	281	35	fresh	fresh	JJ
55555	281	36	tomatoes	tomato	NNS
55555	281	37	,	,	,
55555	281	38	using	use	VBG
55555	281	39	a	a	DT
55555	281	40	pinch	pinch	NN
55555	281	41	of	of	IN
55555	281	42	soda	soda	NN
55555	281	43	to	to	TO
55555	281	44	prevent	prevent	VB
55555	281	45	curdling	curdling	NN
55555	281	46	.	.	.
55555	282	1	Now	now	RB
55555	282	2	press	press	VB
55555	282	3	the	the	DT
55555	282	4	contents	content	NNS
55555	282	5	of	of	IN
55555	282	6	the	the	DT
55555	282	7	saucepan	saucepan	NN
55555	282	8	through	through	IN
55555	282	9	a	a	DT
55555	282	10	fine	fine	JJ
55555	282	11	sieve	sieve	NN
55555	282	12	,	,	,
55555	282	13	add	add	VB
55555	282	14	a	a	DT
55555	282	15	heaping	heaping	NN
55555	282	16	teaspoon	teaspoon	NN
55555	282	17	of	of	IN
55555	282	18	butter	butter	NN
55555	282	19	,	,	,
55555	282	20	reheat	reheat	VB
55555	282	21	,	,	,
55555	282	22	and	and	CC
55555	282	23	serve	serve	VB
55555	282	24	with	with	IN
55555	282	25	croutons	crouton	NNS
55555	282	26	and	and	CC
55555	282	27	1	1	CD
55555	282	28	tablespoon	tablespoon	NN
55555	282	29	of	of	IN
55555	282	30	whipped	whip	VBN
55555	282	31	cream	cream	NN
55555	282	32	.	.	.
55555	283	1	HEILBRONN	HEILBRONN	NNP
55555	283	2	SOUP	SOUP	NNP
55555	283	3	Take	Take	NNP
55555	283	4	3	3	CD
55555	283	5	quarts	quart	NNS
55555	283	6	of	of	IN
55555	283	7	water	water	NN
55555	283	8	in	in	IN
55555	283	9	which	which	WDT
55555	283	10	vegetables	vegetable	NNS
55555	283	11	have	have	VBP
55555	283	12	been	be	VBN
55555	283	13	boiled	boil	VBN
55555	283	14	(	(	-LRB-
55555	283	15	preferably	preferably	RB
55555	283	16	onions	onion	NNS
55555	283	17	or	or	CC
55555	283	18	leeks	leek	NNS
55555	283	19	)	)	-RRB-
55555	283	20	and	and	CC
55555	283	21	let	let	VB
55555	283	22	simmer	simmer	NN
55555	283	23	.	.	.
55555	284	1	In	in	IN
55555	284	2	another	another	DT
55555	284	3	enamelled	enamel	VBN
55555	284	4	pan	pan	NN
55555	284	5	put	put	NN
55555	284	6	1	1	CD
55555	284	7	tablespoon	tablespoon	NN
55555	284	8	of	of	IN
55555	284	9	butter	butter	NN
55555	284	10	;	;	:
55555	284	11	when	when	WRB
55555	284	12	melted	melt	VBN
55555	284	13	stir	stir	NN
55555	284	14	in	in	RP
55555	284	15	slowly	slowly	RB
55555	284	16	with	with	IN
55555	284	17	a	a	DT
55555	284	18	wooden	wooden	JJ
55555	284	19	spoon	spoon	NN
55555	284	20	1/2	1/2	CD
55555	284	21	cup	cup	NN
55555	284	22	of	of	IN
55555	284	23	barley	barley	NN
55555	284	24	,	,	,
55555	284	25	adding	add	VBG
55555	284	26	a	a	DT
55555	284	27	little	little	JJ
55555	284	28	at	at	IN
55555	284	29	a	a	DT
55555	284	30	time	time	NN
55555	284	31	,	,	,
55555	284	32	until	until	IN
55555	284	33	butter	butter	NN
55555	284	34	is	be	VBZ
55555	284	35	well	well	RB
55555	284	36	"	"	``
55555	284	37	taken	take	VBN
55555	284	38	up	up	RP
55555	284	39	.	.	.
55555	284	40	"	"	''
55555	285	1	Let	let	VB
55555	285	2	it	-PRON-	PRP
55555	285	3	cook	cook	VB
55555	285	4	for	for	IN
55555	285	5	five	five	CD
55555	285	6	minutes	minute	NNS
55555	285	7	,	,	,
55555	285	8	stirring	stir	VBG
55555	285	9	constantly	constantly	RB
55555	285	10	,	,	,
55555	285	11	then	then	RB
55555	285	12	add	add	VB
55555	285	13	(	(	-LRB-
55555	285	14	a	a	DT
55555	285	15	ladle	ladle	NN
55555	285	16	at	at	IN
55555	285	17	a	a	DT
55555	285	18	time	time	NN
55555	285	19	)	)	-RRB-
55555	285	20	6	6	CD
55555	285	21	or	or	CC
55555	285	22	8	8	CD
55555	285	23	ladles	ladle	NNS
55555	285	24	of	of	IN
55555	285	25	the	the	DT
55555	285	26	hot	hot	JJ
55555	285	27	stock	stock	NN
55555	285	28	,	,	,
55555	285	29	putting	put	VBG
55555	285	30	in	in	RP
55555	285	31	this	this	DT
55555	285	32	amount	amount	NN
55555	285	33	during	during	IN
55555	285	34	ten	ten	CD
55555	285	35	minutes	minute	NNS
55555	285	36	of	of	IN
55555	285	37	stirring	stir	VBG
55555	285	38	.	.	.
55555	286	1	Add	add	VB
55555	286	2	1/2	1/2	CD
55555	286	3	the	the	DT
55555	286	4	remaining	remain	VBG
55555	286	5	stock	stock	NN
55555	286	6	,	,	,
55555	286	7	and	and	CC
55555	286	8	salt	salt	NN
55555	286	9	,	,	,
55555	286	10	pepper	pepper	NN
55555	286	11	,	,	,
55555	286	12	and	and	CC
55555	286	13	some	some	DT
55555	286	14	nutmeg	nutmeg	NNS
55555	286	15	,	,	,
55555	286	16	and	and	CC
55555	286	17	let	let	VB
55555	286	18	simmer	simmer	JJ
55555	286	19	twenty	twenty	CD
55555	286	20	minutes	minute	NNS
55555	286	21	;	;	:
55555	286	22	then	then	RB
55555	286	23	the	the	DT
55555	286	24	remaining	remain	VBG
55555	286	25	stock	stock	NN
55555	286	26	and	and	CC
55555	286	27	simmer	simmer	VB
55555	286	28	another	another	DT
55555	286	29	one	one	CD
55555	286	30	-	-	HYPH
55555	286	31	half	half	NN
55555	286	32	hour	hour	NN
55555	286	33	.	.	.
55555	287	1	Peel	peel	NN
55555	287	2	1/4	1/4	CD
55555	287	3	pound	pound	NN
55555	287	4	mushrooms	mushroom	NNS
55555	287	5	and	and	CC
55555	287	6	cut	cut	VBD
55555	287	7	in	in	IN
55555	287	8	4	4	CD
55555	287	9	or	or	CC
55555	287	10	6	6	CD
55555	287	11	pieces	piece	NNS
55555	287	12	each	each	DT
55555	287	13	;	;	:
55555	287	14	fry	fry	VB
55555	287	15	them	-PRON-	PRP
55555	287	16	in	in	IN
55555	287	17	butter	butter	NN
55555	287	18	for	for	IN
55555	287	19	five	five	CD
55555	287	20	minutes	minute	NNS
55555	287	21	,	,	,
55555	287	22	and	and	CC
55555	287	23	add	add	VB
55555	287	24	to	to	TO
55555	287	25	soup	soup	VB
55555	287	26	ten	ten	CD
55555	287	27	minutes	minute	NNS
55555	287	28	before	before	IN
55555	287	29	serving	serve	VBG
55555	287	30	and	and	CC
55555	287	31	season	season	NN
55555	287	32	afresh	afresh	JJ
55555	287	33	.	.	.
55555	288	1	JULIENNE	JULIENNE	NNP
55555	288	2	SOUP	SOUP	NNP
55555	288	3	Strain	strain	VBP
55555	288	4	any	any	DT
55555	288	5	clear	clear	JJ
55555	288	6	vegetable	vegetable	NN
55555	288	7	soup	soup	NN
55555	288	8	,	,	,
55555	288	9	and	and	CC
55555	288	10	to	to	IN
55555	288	11	each	each	DT
55555	288	12	2	2	CD
55555	288	13	cups	cup	NNS
55555	288	14	of	of	IN
55555	288	15	broth	broth	NN
55555	288	16	add	add	VBP
55555	288	17	1/2	1/2	CD
55555	288	18	cup	cup	NN
55555	288	19	of	of	IN
55555	288	20	dried	dry	VBN
55555	288	21	"	"	``
55555	288	22	Julienne	Julienne	NNP
55555	288	23	;	;	:
55555	288	24	"	"	``
55555	288	25	season	season	NN
55555	288	26	with	with	IN
55555	288	27	salt	salt	NN
55555	288	28	and	and	CC
55555	288	29	pepper	pepper	NN
55555	288	30	and	and	CC
55555	288	31	1	1	CD
55555	288	32	tablespoon	tablespoon	NN
55555	288	33	of	of	IN
55555	288	34	browned	brown	VBN
55555	288	35	butter	butter	NN
55555	288	36	.	.	.
55555	289	1	RED	RED	NNP
55555	289	2	LENTIL	LENTIL	NNP
55555	289	3	SOUP	SOUP	NNP
55555	289	4	Soak	Soak	NNP
55555	289	5	2	2	CD
55555	289	6	cups	cup	NNS
55555	289	7	of	of	IN
55555	289	8	Egyptian	egyptian	JJ
55555	289	9	lentils	lentil	NNS
55555	289	10	in	in	IN
55555	289	11	water	water	NN
55555	289	12	for	for	IN
55555	289	13	eight	eight	CD
55555	289	14	or	or	CC
55555	289	15	ten	ten	CD
55555	289	16	hours	hour	NNS
55555	289	17	,	,	,
55555	289	18	then	then	RB
55555	289	19	drain	drain	VB
55555	289	20	and	and	CC
55555	289	21	shake	shake	VBP
55555	289	22	dry	dry	JJ
55555	289	23	.	.	.
55555	290	1	Put	put	NN
55555	290	2	2	2	CD
55555	290	3	tablespoons	tablespoon	NNS
55555	290	4	of	of	IN
55555	290	5	butter	butter	NN
55555	290	6	in	in	IN
55555	290	7	a	a	DT
55555	290	8	saucepan	saucepan	NN
55555	290	9	and	and	CC
55555	290	10	when	when	WRB
55555	290	11	melted	melt	VBN
55555	290	12	add	add	VBP
55555	290	13	1/3	1/3	CD
55555	290	14	of	of	IN
55555	290	15	the	the	DT
55555	290	16	lentils	lentil	NNS
55555	290	17	and	and	CC
55555	290	18	stir	stir	VB
55555	290	19	well	well	RB
55555	290	20	with	with	IN
55555	290	21	a	a	DT
55555	290	22	flat	flat	RB
55555	290	23	-	-	HYPH
55555	290	24	ended	ended	JJ
55555	290	25	wooden	wooden	JJ
55555	290	26	spoon	spoon	NN
55555	290	27	,	,	,
55555	290	28	letting	let	VBG
55555	290	29	them	-PRON-	PRP
55555	290	30	cook	cook	VB
55555	290	31	very	very	RB
55555	290	32	slowly	slowly	RB
55555	290	33	;	;	:
55555	290	34	then	then	RB
55555	290	35	add	add	VB
55555	290	36	another	another	DT
55555	290	37	third	third	NN
55555	290	38	,	,	,
55555	290	39	and	and	CC
55555	290	40	after	after	IN
55555	290	41	stirring	stir	VBG
55555	290	42	a	a	DT
55555	290	43	few	few	JJ
55555	290	44	moments	moment	NNS
55555	290	45	,	,	,
55555	290	46	add	add	VB
55555	290	47	the	the	DT
55555	290	48	remainder	remainder	NN
55555	290	49	.	.	.
55555	291	1	Pour	pour	VB
55555	291	2	on	on	IN
55555	291	3	6	6	CD
55555	291	4	cups	cup	NNS
55555	291	5	of	of	IN
55555	291	6	cooled	cool	VBN
55555	291	7	water	water	NN
55555	291	8	in	in	IN
55555	291	9	which	which	WDT
55555	291	10	leeks	leek	NNS
55555	291	11	or	or	CC
55555	291	12	onions	onion	NNS
55555	291	13	have	have	VBP
55555	291	14	boiled	boil	VBN
55555	291	15	,	,	,
55555	291	16	and	and	CC
55555	291	17	let	let	VB
55555	291	18	simmer	simmer	NN
55555	291	19	for	for	IN
55555	291	20	an	an	DT
55555	291	21	hour	hour	NN
55555	291	22	or	or	CC
55555	291	23	until	until	IN
55555	291	24	the	the	DT
55555	291	25	lentils	lentil	NNS
55555	291	26	are	be	VBP
55555	291	27	tender	tender	JJ
55555	291	28	;	;	:
55555	291	29	press	press	VB
55555	291	30	through	through	IN
55555	291	31	a	a	DT
55555	291	32	sieve	sieve	NN
55555	291	33	and	and	CC
55555	291	34	return	return	VB
55555	291	35	to	to	IN
55555	291	36	the	the	DT
55555	291	37	fire	fire	NN
55555	291	38	to	to	TO
55555	291	39	reheat	reheat	VB
55555	291	40	.	.	.
55555	292	1	Smooth	smooth	JJ
55555	292	2	1	1	CD
55555	292	3	teaspoon	teaspoon	NN
55555	292	4	of	of	IN
55555	292	5	flour	flour	NN
55555	292	6	with	with	IN
55555	292	7	1	1	CD
55555	292	8	teaspoon	teaspoon	NN
55555	292	9	of	of	IN
55555	292	10	butter	butter	NN
55555	292	11	and	and	CC
55555	292	12	add	add	VB
55555	292	13	to	to	IN
55555	292	14	the	the	DT
55555	292	15	soup	soup	NN
55555	292	16	,	,	,
55555	292	17	season	season	NN
55555	292	18	with	with	IN
55555	292	19	salt	salt	NN
55555	292	20	and	and	CC
55555	292	21	pepper	pepper	NN
55555	292	22	and	and	CC
55555	292	23	a	a	DT
55555	292	24	dash	dash	NN
55555	292	25	of	of	IN
55555	292	26	nutmeg	nutmeg	NN
55555	292	27	.	.	.
55555	293	1	Instead	instead	RB
55555	293	2	of	of	IN
55555	293	3	the	the	DT
55555	293	4	flour	flour	NN
55555	293	5	and	and	CC
55555	293	6	butter	butter	NN
55555	293	7	1	1	CD
55555	293	8	well	well	RB
55555	293	9	-	-	HYPH
55555	293	10	beaten	beat	VBN
55555	293	11	egg	egg	NN
55555	293	12	may	may	MD
55555	293	13	be	be	VB
55555	293	14	vigorously	vigorously	RB
55555	293	15	stirred	stir	VBN
55555	293	16	into	into	IN
55555	293	17	the	the	DT
55555	293	18	soup	soup	NN
55555	293	19	after	after	IN
55555	293	20	removing	remove	VBG
55555	293	21	it	-PRON-	PRP
55555	293	22	from	from	IN
55555	293	23	the	the	DT
55555	293	24	fire	fire	NN
55555	293	25	.	.	.
55555	294	1	If	if	IN
55555	294	2	Egyptian	egyptian	JJ
55555	294	3	lentils	lentil	NNS
55555	294	4	can	can	MD
55555	294	5	not	not	RB
55555	294	6	be	be	VB
55555	294	7	obtained	obtain	VBN
55555	294	8	,	,	,
55555	294	9	canned	can	VBN
55555	294	10	or	or	CC
55555	294	11	dried	dry	VBN
55555	294	12	red	red	JJ
55555	294	13	kidney	kidney	NN
55555	294	14	beans	bean	NNS
55555	294	15	may	may	MD
55555	294	16	be	be	VB
55555	294	17	substituted	substitute	VBN
55555	294	18	.	.	.
55555	295	1	CREAM	cream	NN
55555	295	2	OF	of	IN
55555	295	3	LENTIL	LENTIL	NNP
55555	295	4	Wash	Wash	NNP
55555	295	5	2	2	CD
55555	295	6	cups	cup	NNS
55555	295	7	of	of	IN
55555	295	8	Egyptian	egyptian	JJ
55555	295	9	lentils	lentil	NNS
55555	295	10	,	,	,
55555	295	11	then	then	RB
55555	295	12	let	let	VB
55555	295	13	them	-PRON-	PRP
55555	295	14	soak	soak	VB
55555	295	15	in	in	IN
55555	295	16	2	2	CD
55555	295	17	quarts	quart	NNS
55555	295	18	of	of	IN
55555	295	19	water	water	NN
55555	295	20	for	for	IN
55555	295	21	twelve	twelve	CD
55555	295	22	hours	hour	NNS
55555	295	23	or	or	CC
55555	295	24	more	more	RBR
55555	295	25	and	and	CC
55555	295	26	put	put	VB
55555	295	27	them	-PRON-	PRP
55555	295	28	,	,	,
55555	295	29	in	in	IN
55555	295	30	this	this	DT
55555	295	31	same	same	JJ
55555	295	32	water	water	NN
55555	295	33	,	,	,
55555	295	34	where	where	WRB
55555	295	35	they	-PRON-	PRP
55555	295	36	will	will	MD
55555	295	37	simmer	simmer	VB
55555	295	38	gently	gently	RB
55555	295	39	over	over	IN
55555	295	40	a	a	DT
55555	295	41	slow	slow	JJ
55555	295	42	fire	fire	NN
55555	295	43	.	.	.
55555	296	1	Put	put	NN
55555	296	2	1	1	CD
55555	296	3	tablespoon	tablespoon	NN
55555	296	4	of	of	IN
55555	296	5	butter	butter	NN
55555	296	6	in	in	IN
55555	296	7	a	a	DT
55555	296	8	frying	fry	VBG
55555	296	9	pan	pan	NN
55555	296	10	,	,	,
55555	296	11	and	and	CC
55555	296	12	when	when	WRB
55555	296	13	melted	melt	VBN
55555	296	14	add	add	VBP
55555	296	15	to	to	IN
55555	296	16	it	-PRON-	PRP
55555	296	17	2	2	CD
55555	296	18	large	large	JJ
55555	296	19	onions	onion	NNS
55555	296	20	,	,	,
55555	296	21	sliced	slice	VBN
55555	296	22	,	,	,
55555	296	23	2	2	CD
55555	296	24	carrots	carrot	NNS
55555	296	25	and	and	CC
55555	296	26	1	1	CD
55555	296	27	turnip	turnip	NN
55555	296	28	diced	dice	VBN
55555	296	29	,	,	,
55555	296	30	and	and	CC
55555	296	31	fry	fry	VB
55555	296	32	until	until	IN
55555	296	33	a	a	DT
55555	296	34	delicate	delicate	JJ
55555	296	35	brown	brown	NN
55555	296	36	;	;	:
55555	296	37	add	add	VB
55555	296	38	these	these	DT
55555	296	39	to	to	IN
55555	296	40	the	the	DT
55555	296	41	lentils	lentil	NNS
55555	296	42	and	and	CC
55555	296	43	let	let	VB
55555	296	44	cook	cook	NN
55555	296	45	slowly	slowly	RB
55555	296	46	for	for	IN
55555	296	47	about	about	RB
55555	296	48	two	two	CD
55555	296	49	hours	hour	NNS
55555	296	50	.	.	.
55555	297	1	Press	press	VB
55555	297	2	through	through	IN
55555	297	3	a	a	DT
55555	297	4	sieve	sieve	NN
55555	297	5	,	,	,
55555	297	6	return	return	VB
55555	297	7	to	to	IN
55555	297	8	the	the	DT
55555	297	9	fire	fire	NN
55555	297	10	,	,	,
55555	297	11	add	add	VB
55555	297	12	2	2	CD
55555	297	13	cups	cup	NNS
55555	297	14	of	of	IN
55555	297	15	milk	milk	NN
55555	297	16	and	and	CC
55555	297	17	just	just	RB
55555	297	18	before	before	IN
55555	297	19	serving	serve	VBG
55555	297	20	,	,	,
55555	297	21	1	1	CD
55555	297	22	tablespoon	tablespoon	NN
55555	297	23	of	of	IN
55555	297	24	whipped	whip	VBN
55555	297	25	cream	cream	NN
55555	297	26	,	,	,
55555	297	27	and	and	CC
55555	297	28	season	season	NN
55555	297	29	with	with	IN
55555	297	30	salt	salt	NN
55555	297	31	and	and	CC
55555	297	32	pepper	pepper	NN
55555	297	33	.	.	.
55555	298	1	HUNGARIAN	HUNGARIAN	NNP
55555	298	2	SOUP	SOUP	NNP
55555	298	3	Put	Put	NNP
55555	298	4	1	1	CD
55555	298	5	cup	cup	NN
55555	298	6	of	of	IN
55555	298	7	German	german	JJ
55555	298	8	lentils	lentil	NNS
55555	298	9	in	in	IN
55555	298	10	a	a	DT
55555	298	11	saucepan	saucepan	NN
55555	298	12	with	with	IN
55555	298	13	2	2	CD
55555	298	14	cups	cup	NNS
55555	298	15	of	of	IN
55555	298	16	cold	cold	JJ
55555	298	17	water	water	NN
55555	298	18	or	or	CC
55555	298	19	vegetable	vegetable	NN
55555	298	20	stock	stock	NN
55555	298	21	,	,	,
55555	298	22	and	and	CC
55555	298	23	let	let	VB
55555	298	24	boil	boil	VB
55555	298	25	for	for	IN
55555	298	26	an	an	DT
55555	298	27	hour	hour	NN
55555	298	28	.	.	.
55555	299	1	If	if	IN
55555	299	2	the	the	DT
55555	299	3	water	water	NN
55555	299	4	is	be	VBZ
55555	299	5	absorbed	absorb	VBN
55555	299	6	before	before	IN
55555	299	7	the	the	DT
55555	299	8	lentils	lentil	NNS
55555	299	9	are	be	VBP
55555	299	10	tender	tender	JJ
55555	299	11	,	,	,
55555	299	12	add	add	VB
55555	299	13	a	a	DT
55555	299	14	little	little	JJ
55555	299	15	more	more	JJR
55555	299	16	.	.	.
55555	300	1	At	at	IN
55555	300	2	the	the	DT
55555	300	3	end	end	NN
55555	300	4	of	of	IN
55555	300	5	the	the	DT
55555	300	6	hour	hour	NN
55555	300	7	pour	pour	NN
55555	300	8	over	over	IN
55555	300	9	them	-PRON-	PRP
55555	300	10	6	6	CD
55555	300	11	cups	cup	NNS
55555	300	12	of	of	IN
55555	300	13	hot	hot	JJ
55555	300	14	water	water	NN
55555	300	15	or	or	CC
55555	300	16	stock	stock	NN
55555	300	17	.	.	.
55555	301	1	Put	put	NN
55555	301	2	1	1	CD
55555	301	3	tablespoon	tablespoon	NN
55555	301	4	of	of	IN
55555	301	5	butter	butter	NN
55555	301	6	in	in	IN
55555	301	7	a	a	DT
55555	301	8	frying	fry	VBG
55555	301	9	pan	pan	NN
55555	301	10	,	,	,
55555	301	11	and	and	CC
55555	301	12	when	when	WRB
55555	301	13	melted	melt	VBN
55555	301	14	add	add	VBP
55555	301	15	1	1	CD
55555	301	16	small	small	JJ
55555	301	17	onion	onion	NN
55555	301	18	chopped	chop	VBD
55555	301	19	fine	fine	JJ
55555	301	20	and	and	CC
55555	301	21	1	1	CD
55555	301	22	tablespoon	tablespoon	NN
55555	301	23	of	of	IN
55555	301	24	flour	flour	NN
55555	301	25	and	and	CC
55555	301	26	1	1	CD
55555	301	27	clove	clove	NN
55555	301	28	of	of	IN
55555	301	29	garlic	garlic	NN
55555	301	30	.	.	.
55555	302	1	When	when	WRB
55555	302	2	browned	brown	VBN
55555	302	3	add	add	VBP
55555	302	4	this	this	DT
55555	302	5	to	to	IN
55555	302	6	the	the	DT
55555	302	7	soup	soup	NN
55555	302	8	and	and	CC
55555	302	9	at	at	IN
55555	302	10	the	the	DT
55555	302	11	same	same	JJ
55555	302	12	time	time	NN
55555	302	13	put	put	VBN
55555	302	14	in	in	RP
55555	302	15	1/2	1/2	CD
55555	302	16	cup	cup	NN
55555	302	17	of	of	IN
55555	302	18	diced	dice	VBN
55555	302	19	potatoes	potato	NNS
55555	302	20	.	.	.
55555	303	1	Let	let	VB
55555	303	2	simmer	simmer	NN
55555	303	3	gently	gently	RB
55555	303	4	for	for	IN
55555	303	5	half	half	PDT
55555	303	6	an	an	DT
55555	303	7	hour	hour	NN
55555	303	8	,	,	,
55555	303	9	then	then	RB
55555	303	10	press	press	VB
55555	303	11	through	through	IN
55555	303	12	a	a	DT
55555	303	13	sieve	sieve	NN
55555	303	14	,	,	,
55555	303	15	return	return	VB
55555	303	16	to	to	IN
55555	303	17	the	the	DT
55555	303	18	fire	fire	NN
55555	303	19	,	,	,
55555	303	20	season	season	NN
55555	303	21	well	well	RB
55555	303	22	with	with	IN
55555	303	23	salt	salt	NN
55555	303	24	and	and	CC
55555	303	25	pepper	pepper	NN
55555	303	26	,	,	,
55555	303	27	and	and	CC
55555	303	28	add	add	VB
55555	303	29	1	1	CD
55555	303	30	tablespoon	tablespoon	NN
55555	303	31	of	of	IN
55555	303	32	lemon	lemon	NN
55555	303	33	juice	juice	NN
55555	303	34	or	or	CC
55555	303	35	reduced	reduce	VBN
55555	303	36	vinegar	vinegar	NN
55555	303	37	before	before	IN
55555	303	38	serving	serve	VBG
55555	303	39	.	.	.
55555	304	1	PURÉE	PURÉE	NNP
55555	304	2	MONGOLE	MONGOLE	NNP
55555	304	3	Put	put	NN
55555	304	4	1	1	CD
55555	304	5	can	can	NN
55555	304	6	of	of	IN
55555	304	7	tomatoes	tomato	NNS
55555	304	8	in	in	IN
55555	304	9	a	a	DT
55555	304	10	saucepan	saucepan	NN
55555	304	11	and	and	CC
55555	304	12	with	with	IN
55555	304	13	it	-PRON-	PRP
55555	304	14	2	2	CD
55555	304	15	cups	cup	NNS
55555	304	16	of	of	IN
55555	304	17	strong	strong	JJ
55555	304	18	vegetable	vegetable	NN
55555	304	19	broth	broth	NN
55555	304	20	,	,	,
55555	304	21	1	1	CD
55555	304	22	stalk	stalk	NN
55555	304	23	of	of	IN
55555	304	24	celery	celery	NN
55555	304	25	,	,	,
55555	304	26	1	1	CD
55555	304	27	slice	slice	NN
55555	304	28	of	of	IN
55555	304	29	onion	onion	NN
55555	304	30	,	,	,
55555	304	31	1	1	CD
55555	304	32	bay	bay	NN
55555	304	33	leaf	leaf	NN
55555	304	34	,	,	,
55555	304	35	3	3	CD
55555	304	36	allspice	allspice	NN
55555	304	37	,	,	,
55555	304	38	3	3	CD
55555	304	39	cloves	clove	NNS
55555	304	40	,	,	,
55555	304	41	salt	salt	NN
55555	304	42	and	and	CC
55555	304	43	pepper	pepper	NN
55555	304	44	,	,	,
55555	304	45	and	and	CC
55555	304	46	let	let	VB
55555	304	47	cook	cook	NN
55555	304	48	slowly	slowly	RB
55555	304	49	for	for	IN
55555	304	50	half	half	PDT
55555	304	51	an	an	DT
55555	304	52	hour	hour	NN
55555	304	53	.	.	.
55555	305	1	Pour	pour	VB
55555	305	2	the	the	DT
55555	305	3	liquid	liquid	NN
55555	305	4	through	through	IN
55555	305	5	a	a	DT
55555	305	6	sieve	sieve	NN
55555	305	7	,	,	,
55555	305	8	pressing	press	VBG
55555	305	9	with	with	IN
55555	305	10	it	-PRON-	PRP
55555	305	11	as	as	RB
55555	305	12	much	much	JJ
55555	305	13	of	of	IN
55555	305	14	the	the	DT
55555	305	15	tomato	tomato	NN
55555	305	16	as	as	IN
55555	305	17	will	will	MD
55555	305	18	go	go	VB
55555	305	19	,	,	,
55555	305	20	reserving	reserve	VBG
55555	305	21	the	the	DT
55555	305	22	celery	celery	NN
55555	305	23	.	.	.
55555	306	1	Return	return	VB
55555	306	2	to	to	IN
55555	306	3	the	the	DT
55555	306	4	saucepan	saucepan	NN
55555	306	5	,	,	,
55555	306	6	add	add	VB
55555	306	7	1	1	CD
55555	306	8	tablespoon	tablespoon	NN
55555	306	9	of	of	IN
55555	306	10	reduced	reduce	VBN
55555	306	11	vinegar	vinegar	NN
55555	306	12	,	,	,
55555	306	13	1	1	CD
55555	306	14	tablespoon	tablespoon	NN
55555	306	15	of	of	IN
55555	306	16	boiled	boil	VBN
55555	306	17	peas	pea	NNS
55555	306	18	,	,	,
55555	306	19	1	1	CD
55555	306	20	tablespoon	tablespoon	NN
55555	306	21	of	of	IN
55555	306	22	canned	can	VBN
55555	306	23	string	string	NN
55555	306	24	beans	bean	NNS
55555	306	25	,	,	,
55555	306	26	split	split	VBN
55555	306	27	in	in	IN
55555	306	28	half	half	NN
55555	306	29	,	,	,
55555	306	30	and	and	CC
55555	306	31	the	the	DT
55555	306	32	cooked	cooked	JJ
55555	306	33	stalk	stalk	NN
55555	306	34	of	of	IN
55555	306	35	celery	celery	NN
55555	306	36	shredded	shred	VBN
55555	306	37	into	into	IN
55555	306	38	thin	thin	JJ
55555	306	39	strips	strip	NNS
55555	306	40	two	two	CD
55555	306	41	inches	inch	NNS
55555	306	42	long	long	JJ
55555	306	43	;	;	:
55555	306	44	let	let	VB
55555	306	45	simmer	simmer	NN
55555	306	46	for	for	IN
55555	306	47	five	five	CD
55555	306	48	minutes	minute	NNS
55555	306	49	,	,	,
55555	306	50	season	season	NN
55555	306	51	with	with	IN
55555	306	52	salt	salt	NN
55555	306	53	and	and	CC
55555	306	54	pepper	pepper	NN
55555	306	55	,	,	,
55555	306	56	add	add	VB
55555	306	57	1	1	CD
55555	306	58	tablespoon	tablespoon	NN
55555	306	59	of	of	IN
55555	306	60	butter	butter	NN
55555	306	61	,	,	,
55555	306	62	remove	remove	VB
55555	306	63	from	from	IN
55555	306	64	the	the	DT
55555	306	65	fire	fire	NN
55555	306	66	,	,	,
55555	306	67	and	and	CC
55555	306	68	beat	beat	VBD
55555	306	69	vigorously	vigorously	RB
55555	306	70	into	into	IN
55555	306	71	the	the	DT
55555	306	72	soup	soup	NN
55555	306	73	1	1	CD
55555	306	74	well	well	RB
55555	306	75	-	-	HYPH
55555	306	76	beaten	beat	VBN
55555	306	77	egg	egg	NN
55555	306	78	.	.	.
55555	307	1	MUSHROOM	MUSHROOM	NNP
55555	307	2	BISQUE	BISQUE	NNP
55555	307	3	Cut	Cut	NNP
55555	307	4	up	up	RP
55555	307	5	with	with	IN
55555	307	6	a	a	DT
55555	307	7	silvered	silvered	JJ
55555	307	8	knife	knife	NN
55555	307	9	about	about	RB
55555	307	10	1	1	CD
55555	307	11	cup	cup	NN
55555	307	12	of	of	IN
55555	307	13	fresh	fresh	JJ
55555	307	14	mushrooms	mushroom	NNS
55555	307	15	,	,	,
55555	307	16	wash	wash	NN
55555	307	17	and	and	CC
55555	307	18	drain	drain	VB
55555	307	19	,	,	,
55555	307	20	toss	toss	VB
55555	307	21	about	about	IN
55555	307	22	in	in	IN
55555	307	23	2	2	CD
55555	307	24	tablespoons	tablespoon	NNS
55555	307	25	of	of	IN
55555	307	26	melted	melted	JJ
55555	307	27	butter	butter	NN
55555	307	28	for	for	IN
55555	307	29	ten	ten	CD
55555	307	30	minutes	minute	NNS
55555	307	31	,	,	,
55555	307	32	then	then	RB
55555	307	33	stir	stir	VB
55555	307	34	in	in	IN
55555	307	35	1	1	CD
55555	307	36	tablespoon	tablespoon	NN
55555	307	37	of	of	IN
55555	307	38	flour	flour	NN
55555	307	39	made	make	VBD
55555	307	40	smooth	smooth	JJ
55555	307	41	in	in	IN
55555	307	42	a	a	DT
55555	307	43	little	little	JJ
55555	307	44	milk	milk	NN
55555	307	45	,	,	,
55555	307	46	and	and	CC
55555	307	47	add	add	VB
55555	307	48	1	1	CD
55555	307	49	quart	quart	NN
55555	307	50	of	of	IN
55555	307	51	milk	milk	NN
55555	307	52	and	and	CC
55555	307	53	let	let	VB
55555	307	54	simmer	simmer	NN
55555	307	55	half	half	PDT
55555	307	56	an	an	DT
55555	307	57	hour	hour	NN
55555	307	58	.	.	.
55555	308	1	Season	season	NN
55555	308	2	with	with	IN
55555	308	3	salt	salt	NN
55555	308	4	and	and	CC
55555	308	5	paprika	paprika	NNS
55555	308	6	,	,	,
55555	308	7	and	and	CC
55555	308	8	press	press	VB
55555	308	9	through	through	IN
55555	308	10	a	a	DT
55555	308	11	sieve	sieve	NN
55555	308	12	,	,	,
55555	308	13	reserving	reserve	VBG
55555	308	14	half	half	PDT
55555	308	15	the	the	DT
55555	308	16	mushrooms	mushroom	NNS
55555	308	17	.	.	.
55555	309	1	Add	add	VB
55555	309	2	these	these	DT
55555	309	3	to	to	IN
55555	309	4	the	the	DT
55555	309	5	soup	soup	NN
55555	309	6	,	,	,
55555	309	7	and	and	CC
55555	309	8	serve	serve	VB
55555	309	9	with	with	IN
55555	309	10	croutons	crouton	NNS
55555	309	11	.	.	.
55555	310	1	MUSHROOM	MUSHROOM	NNP
55555	310	2	SOUP	SOUP	NNP
55555	310	3	Take	Take	NNP
55555	310	4	1/4	1/4	CD
55555	310	5	of	of	IN
55555	310	6	a	a	DT
55555	310	7	pound	pound	NN
55555	310	8	of	of	IN
55555	310	9	fresh	fresh	JJ
55555	310	10	mushrooms	mushroom	NNS
55555	310	11	,	,	,
55555	310	12	3/4	3/4	CD
55555	310	13	of	of	IN
55555	310	14	a	a	DT
55555	310	15	cup	cup	NN
55555	310	16	of	of	IN
55555	310	17	small	small	JJ
55555	310	18	white	white	JJ
55555	310	19	beans	bean	NNS
55555	310	20	,	,	,
55555	310	21	the	the	DT
55555	310	22	rind	rind	NN
55555	310	23	of	of	IN
55555	310	24	half	half	PDT
55555	310	25	a	a	DT
55555	310	26	lemon	lemon	NN
55555	310	27	,	,	,
55555	310	28	1	1	CD
55555	310	29	Spanish	spanish	JJ
55555	310	30	onion	onion	NN
55555	310	31	in	in	IN
55555	310	32	which	which	WDT
55555	310	33	5	5	CD
55555	310	34	cloves	clove	NNS
55555	310	35	have	have	VBP
55555	310	36	been	be	VBN
55555	310	37	stuck	stick	VBN
55555	310	38	,	,	,
55555	310	39	a	a	DT
55555	310	40	small	small	JJ
55555	310	41	piece	piece	NN
55555	310	42	of	of	IN
55555	310	43	mace	mace	NN
55555	310	44	,	,	,
55555	310	45	some	some	DT
55555	310	46	parsley	parsley	NN
55555	310	47	and	and	CC
55555	310	48	thyme	thyme	NNS
55555	310	49	,	,	,
55555	310	50	and	and	CC
55555	310	51	,	,	,
55555	310	52	after	after	IN
55555	310	53	preparing	prepare	VBG
55555	310	54	for	for	IN
55555	310	55	cooking	cooking	NN
55555	310	56	,	,	,
55555	310	57	let	let	VB
55555	310	58	boil	boil	VB
55555	310	59	for	for	IN
55555	310	60	an	an	DT
55555	310	61	hour	hour	NN
55555	310	62	or	or	CC
55555	310	63	more	more	JJR
55555	310	64	in	in	IN
55555	310	65	2	2	CD
55555	310	66	quarts	quart	NNS
55555	310	67	of	of	IN
55555	310	68	water	water	NN
55555	310	69	;	;	:
55555	310	70	then	then	RB
55555	310	71	press	press	VB
55555	310	72	all	all	DT
55555	310	73	but	but	IN
55555	310	74	a	a	DT
55555	310	75	few	few	JJ
55555	310	76	of	of	IN
55555	310	77	the	the	DT
55555	310	78	mushrooms	mushroom	NNS
55555	310	79	through	through	IN
55555	310	80	a	a	DT
55555	310	81	wire	wire	NN
55555	310	82	strainer	strainer	NN
55555	310	83	,	,	,
55555	310	84	return	return	VB
55555	310	85	to	to	IN
55555	310	86	the	the	DT
55555	310	87	saucepan	saucepan	NN
55555	310	88	,	,	,
55555	310	89	add	add	VB
55555	310	90	2	2	CD
55555	310	91	tablespoons	tablespoon	NNS
55555	310	92	of	of	IN
55555	310	93	butter	butter	NN
55555	310	94	,	,	,
55555	310	95	pepper	pepper	NN
55555	310	96	,	,	,
55555	310	97	and	and	CC
55555	310	98	salt	salt	NN
55555	310	99	,	,	,
55555	310	100	1/2	1/2	CD
55555	310	101	teaspoon	teaspoon	NN
55555	310	102	of	of	IN
55555	310	103	soup	soup	NN
55555	310	104	browning	browning	NN
55555	310	105	,	,	,
55555	310	106	and	and	CC
55555	310	107	,	,	,
55555	310	108	after	after	IN
55555	310	109	cutting	cut	VBG
55555	310	110	them	-PRON-	PRP
55555	310	111	in	in	IN
55555	310	112	several	several	JJ
55555	310	113	pieces	piece	NNS
55555	310	114	,	,	,
55555	310	115	add	add	VB
55555	310	116	the	the	DT
55555	310	117	reserved	reserved	JJ
55555	310	118	mushrooms	mushroom	NNS
55555	310	119	and	and	CC
55555	310	120	serve	serve	VBP
55555	310	121	.	.	.
55555	311	1	MUSHROOM	MUSHROOM	NNP
55555	311	2	STEW	STEW	NNS
55555	311	3	Select	Select	NNP
55555	311	4	mushrooms	mushroom	NNS
55555	311	5	that	that	WDT
55555	311	6	are	be	VBP
55555	311	7	white	white	JJ
55555	311	8	and	and	CC
55555	311	9	firm	firm	JJ
55555	311	10	and	and	CC
55555	311	11	small	small	JJ
55555	311	12	,	,	,
55555	311	13	wash	wash	VB
55555	311	14	them	-PRON-	PRP
55555	311	15	carefully	carefully	RB
55555	311	16	one	one	CD
55555	311	17	at	at	IN
55555	311	18	a	a	DT
55555	311	19	time	time	NN
55555	311	20	with	with	IN
55555	311	21	the	the	DT
55555	311	22	hands	hand	NNS
55555	311	23	,	,	,
55555	311	24	and	and	CC
55555	311	25	put	put	VBD
55555	311	26	1	1	CD
55555	311	27	heaping	heaping	NN
55555	311	28	cup	cup	NN
55555	311	29	of	of	IN
55555	311	30	them	-PRON-	PRP
55555	311	31	into	into	IN
55555	311	32	4	4	CD
55555	311	33	cups	cup	NNS
55555	311	34	of	of	IN
55555	311	35	milk	milk	NN
55555	311	36	and	and	CC
55555	311	37	let	let	VB
55555	311	38	heat	heat	NN
55555	311	39	,	,	,
55555	311	40	without	without	IN
55555	311	41	boiling	boil	VBG
55555	311	42	,	,	,
55555	311	43	for	for	IN
55555	311	44	15	15	CD
55555	311	45	minutes	minute	NNS
55555	311	46	.	.	.
55555	312	1	Then	then	RB
55555	312	2	add	add	VB
55555	312	3	1	1	CD
55555	312	4	tablespoon	tablespoon	NN
55555	312	5	of	of	IN
55555	312	6	butter	butter	NN
55555	312	7	,	,	,
55555	312	8	plenty	plenty	NN
55555	312	9	of	of	IN
55555	312	10	salt	salt	NN
55555	312	11	and	and	CC
55555	312	12	pepper	pepper	NN
55555	312	13	,	,	,
55555	312	14	and	and	CC
55555	312	15	serve	serve	VB
55555	312	16	in	in	IN
55555	312	17	a	a	DT
55555	312	18	hot	hot	JJ
55555	312	19	tureen	tureen	NN
55555	312	20	with	with	IN
55555	312	21	crisp	crisp	JJ
55555	312	22	crackers	cracker	NNS
55555	312	23	.	.	.
55555	313	1	NOODLE	NOODLE	NNP
55555	313	2	OR	or	CC
55555	313	3	ALPHABET	ALPHABET	NNP
55555	313	4	SOUP	SOUP	NNP
55555	313	5	Strain	strain	VBP
55555	313	6	any	any	DT
55555	313	7	one	one	CD
55555	313	8	of	of	IN
55555	313	9	the	the	DT
55555	313	10	vegetable	vegetable	NN
55555	313	11	soups	soup	NNS
55555	313	12	for	for	IN
55555	313	13	stock	stock	NN
55555	313	14	,	,	,
55555	313	15	add	add	VB
55555	313	16	1/2	1/2	CD
55555	313	17	cup	cup	NN
55555	313	18	of	of	IN
55555	313	19	noodles	noodle	NNS
55555	313	20	or	or	CC
55555	313	21	"	"	``
55555	313	22	alphabets	alphabet	NNS
55555	313	23	"	"	''
55555	313	24	fifteen	fifteen	CD
55555	313	25	minutes	minute	NNS
55555	313	26	before	before	IN
55555	313	27	serving	serve	VBG
55555	313	28	.	.	.
55555	314	1	CREAM	cream	NN
55555	314	2	OF	of	IN
55555	314	3	ONION	ONION	NNP
55555	314	4	SOUP	SOUP	NNP
55555	314	5	Chop	Chop	NNP
55555	314	6	enough	enough	JJ
55555	314	7	onions	onion	NNS
55555	314	8	to	to	TO
55555	314	9	make	make	VB
55555	314	10	4	4	CD
55555	314	11	cups	cup	NNS
55555	314	12	,	,	,
55555	314	13	and	and	CC
55555	314	14	put	put	VBD
55555	314	15	them	-PRON-	PRP
55555	314	16	in	in	IN
55555	314	17	a	a	DT
55555	314	18	large	large	JJ
55555	314	19	saucepan	saucepan	NN
55555	314	20	with	with	IN
55555	314	21	2	2	CD
55555	314	22	tablespoons	tablespoon	NNS
55555	314	23	of	of	IN
55555	314	24	butter	butter	NN
55555	314	25	and	and	CC
55555	314	26	stir	stir	VB
55555	314	27	them	-PRON-	PRP
55555	314	28	for	for	IN
55555	314	29	five	five	CD
55555	314	30	minutes	minute	NNS
55555	314	31	;	;	:
55555	314	32	then	then	RB
55555	314	33	add	add	VB
55555	314	34	1	1	CD
55555	314	35	small	small	JJ
55555	314	36	onion	onion	NN
55555	314	37	with	with	IN
55555	314	38	4	4	CD
55555	314	39	cloves	clove	NNS
55555	314	40	stuck	stick	VBN
55555	314	41	in	in	IN
55555	314	42	it	-PRON-	PRP
55555	314	43	,	,	,
55555	314	44	a	a	DT
55555	314	45	sprig	sprig	NN
55555	314	46	of	of	IN
55555	314	47	parsley	parsley	NNP
55555	314	48	,	,	,
55555	314	49	and	and	CC
55555	314	50	a	a	DT
55555	314	51	bay	bay	NN
55555	314	52	leaf	leaf	NN
55555	314	53	,	,	,
55555	314	54	cover	cover	VB
55555	314	55	with	with	IN
55555	314	56	6	6	CD
55555	314	57	or	or	CC
55555	314	58	7	7	CD
55555	314	59	cups	cup	NNS
55555	314	60	of	of	IN
55555	314	61	water	water	NN
55555	314	62	,	,	,
55555	314	63	add	add	VB
55555	314	64	salt	salt	NN
55555	314	65	and	and	CC
55555	314	66	pepper	pepper	NN
55555	314	67	,	,	,
55555	314	68	and	and	CC
55555	314	69	let	let	VB
55555	314	70	cook	cook	NN
55555	314	71	gently	gently	RB
55555	314	72	for	for	IN
55555	314	73	three	three	CD
55555	314	74	quarters	quarter	NNS
55555	314	75	of	of	IN
55555	314	76	an	an	DT
55555	314	77	hour	hour	NN
55555	314	78	.	.	.
55555	315	1	Press	press	VB
55555	315	2	all	all	RB
55555	315	3	through	through	IN
55555	315	4	a	a	DT
55555	315	5	sieve	sieve	NN
55555	315	6	,	,	,
55555	315	7	and	and	CC
55555	315	8	return	return	VB
55555	315	9	the	the	DT
55555	315	10	liquid	liquid	NN
55555	315	11	to	to	IN
55555	315	12	the	the	DT
55555	315	13	saucepan	saucepan	NN
55555	315	14	;	;	:
55555	315	15	add	add	VB
55555	315	16	1	1	CD
55555	315	17	tablespoon	tablespoon	NN
55555	315	18	of	of	IN
55555	315	19	flour	flour	NN
55555	315	20	blended	blend	VBN
55555	315	21	with	with	IN
55555	315	22	1	1	CD
55555	315	23	tablespoon	tablespoon	NN
55555	315	24	of	of	IN
55555	315	25	butter	butter	NN
55555	315	26	,	,	,
55555	315	27	also	also	RB
55555	315	28	2	2	CD
55555	315	29	cups	cup	NNS
55555	315	30	of	of	IN
55555	315	31	milk	milk	NN
55555	315	32	(	(	-LRB-
55555	315	33	or	or	CC
55555	315	34	half	half	NN
55555	315	35	cream	cream	NN
55555	315	36	)	)	-RRB-
55555	315	37	,	,	,
55555	315	38	and	and	CC
55555	315	39	let	let	VB
55555	315	40	boil	boil	VB
55555	315	41	up	up	RP
55555	315	42	once	once	RB
55555	315	43	before	before	IN
55555	315	44	serving	serve	VBG
55555	315	45	.	.	.
55555	316	1	One	one	CD
55555	316	2	tablespoon	tablespoon	NN
55555	316	3	of	of	IN
55555	316	4	chopped	chop	VBN
55555	316	5	chives	chive	NNS
55555	316	6	may	may	MD
55555	316	7	be	be	VB
55555	316	8	added	add	VBN
55555	316	9	,	,	,
55555	316	10	also	also	RB
55555	316	11	1	1	CD
55555	316	12	tablespoon	tablespoon	NN
55555	316	13	of	of	IN
55555	316	14	whipped	whip	VBN
55555	316	15	cream	cream	NN
55555	316	16	.	.	.
55555	317	1	OKRA	OKRA	NNP
55555	317	2	SOUP	SOUP	NNP
55555	317	3	Cut	Cut	NNP
55555	317	4	into	into	IN
55555	317	5	small	small	JJ
55555	317	6	pieces	piece	NNS
55555	317	7	2	2	CD
55555	317	8	cups	cup	NNS
55555	317	9	(	(	-LRB-
55555	317	10	1	1	CD
55555	317	11	can	can	MD
55555	317	12	)	)	-RRB-
55555	317	13	of	of	IN
55555	317	14	okra	okra	NN
55555	317	15	,	,	,
55555	317	16	use	use	VBP
55555	317	17	1	1	CD
55555	317	18	can	can	NN
55555	317	19	of	of	IN
55555	317	20	green	green	JJ
55555	317	21	peas	pea	NNS
55555	317	22	,	,	,
55555	317	23	1	1	CD
55555	317	24	of	of	IN
55555	317	25	green	green	JJ
55555	317	26	corn	corn	NN
55555	317	27	,	,	,
55555	317	28	1	1	CD
55555	317	29	cup	cup	NN
55555	317	30	of	of	IN
55555	317	31	shell	shell	NNP
55555	317	32	beans	beans	NNPS
55555	317	33	,	,	,
55555	317	34	2	2	CD
55555	317	35	onions	onion	NNS
55555	317	36	,	,	,
55555	317	37	1	1	CD
55555	317	38	slice	slice	NN
55555	317	39	of	of	IN
55555	317	40	carrot	carrot	NNP
55555	317	41	,	,	,
55555	317	42	1	1	CD
55555	317	43	slice	slice	NN
55555	317	44	of	of	IN
55555	317	45	turnip	turnip	NN
55555	317	46	,	,	,
55555	317	47	2	2	CD
55555	317	48	tomatoes	tomato	NNS
55555	317	49	,	,	,
55555	317	50	and	and	CC
55555	317	51	some	some	DT
55555	317	52	celery	celery	JJ
55555	317	53	,	,	,
55555	317	54	or	or	CC
55555	317	55	use	use	VB
55555	317	56	celery	celery	NN
55555	317	57	salt	salt	NN
55555	317	58	.	.	.
55555	318	1	Put	put	NN
55555	318	2	2	2	CD
55555	318	3	tablespoons	tablespoon	NNS
55555	318	4	of	of	IN
55555	318	5	butter	butter	NN
55555	318	6	in	in	IN
55555	318	7	a	a	DT
55555	318	8	frying	fry	VBG
55555	318	9	pan	pan	NN
55555	318	10	,	,	,
55555	318	11	and	and	CC
55555	318	12	when	when	WRB
55555	318	13	melted	melt	VBN
55555	318	14	add	add	VBP
55555	318	15	the	the	DT
55555	318	16	chopped	chop	VBN
55555	318	17	onion	onion	NN
55555	318	18	,	,	,
55555	318	19	carrot	carrot	NNP
55555	318	20	,	,	,
55555	318	21	and	and	CC
55555	318	22	turnip	turnip	NN
55555	318	23	,	,	,
55555	318	24	and	and	CC
55555	318	25	cook	cook	VB
55555	318	26	ten	ten	CD
55555	318	27	minutes	minute	NNS
55555	318	28	;	;	:
55555	318	29	then	then	RB
55555	318	30	put	put	VB
55555	318	31	with	with	IN
55555	318	32	the	the	DT
55555	318	33	okra	okra	NN
55555	318	34	,	,	,
55555	318	35	celery	celery	NN
55555	318	36	and	and	CC
55555	318	37	beans	bean	NNS
55555	318	38	into	into	IN
55555	318	39	4	4	CD
55555	318	40	cups	cup	NNS
55555	318	41	of	of	IN
55555	318	42	water	water	NN
55555	318	43	.	.	.
55555	319	1	Cook	cook	VB
55555	319	2	for	for	IN
55555	319	3	one	one	CD
55555	319	4	hour	hour	NN
55555	319	5	,	,	,
55555	319	6	then	then	RB
55555	319	7	add	add	VB
55555	319	8	salt	salt	NN
55555	319	9	and	and	CC
55555	319	10	pepper	pepper	NN
55555	319	11	and	and	CC
55555	319	12	the	the	DT
55555	319	13	tomatoes	tomato	NNS
55555	319	14	,	,	,
55555	319	15	corn	corn	NN
55555	319	16	,	,	,
55555	319	17	peas	pea	NNS
55555	319	18	,	,	,
55555	319	19	and	and	CC
55555	319	20	celery	celery	NN
55555	319	21	,	,	,
55555	319	22	and	and	CC
55555	319	23	simmer	simmer	VB
55555	319	24	for	for	IN
55555	319	25	half	half	PDT
55555	319	26	an	an	DT
55555	319	27	hour	hour	NN
55555	319	28	.	.	.
55555	320	1	Do	do	VB
55555	320	2	not	not	RB
55555	320	3	strain	strain	VB
55555	320	4	to	to	TO
55555	320	5	serve	serve	VB
55555	320	6	,	,	,
55555	320	7	but	but	CC
55555	320	8	if	if	IN
55555	320	9	too	too	RB
55555	320	10	thick	thick	JJ
55555	320	11	,	,	,
55555	320	12	thin	thin	JJ
55555	320	13	with	with	IN
55555	320	14	stock	stock	NN
55555	320	15	or	or	CC
55555	320	16	water	water	NN
55555	320	17	.	.	.
55555	321	1	ONION	ONION	NNP
55555	321	2	SOUP	SOUP	NNP
55555	321	3	AU	AU	NNP
55555	321	4	FROMAGE	FROMAGE	NNP
55555	321	5	Slice	Slice	NNP
55555	321	6	6	6	CD
55555	321	7	ordinary	ordinary	JJ
55555	321	8	onions	onion	NNS
55555	321	9	or	or	CC
55555	321	10	3	3	CD
55555	321	11	large	large	JJ
55555	321	12	Spanish	spanish	JJ
55555	321	13	ones	one	NNS
55555	321	14	,	,	,
55555	321	15	and	and	CC
55555	321	16	put	put	VBD
55555	321	17	in	in	RP
55555	321	18	frying	fry	VBG
55555	321	19	pan	pan	NN
55555	321	20	with	with	IN
55555	321	21	2	2	CD
55555	321	22	heaping	heap	VBG
55555	321	23	tablespoons	tablespoon	NNS
55555	321	24	of	of	IN
55555	321	25	butter	butter	NN
55555	321	26	,	,	,
55555	321	27	and	and	CC
55555	321	28	let	let	VB
55555	321	29	fry	fry	NN
55555	321	30	very	very	RB
55555	321	31	slowly	slowly	RB
55555	321	32	until	until	IN
55555	321	33	the	the	DT
55555	321	34	onions	onion	NNS
55555	321	35	are	be	VBP
55555	321	36	a	a	DT
55555	321	37	rich	rich	JJ
55555	321	38	dark	dark	JJ
55555	321	39	brown,--about	brown,--about	NNP
55555	321	40	fifteen	fifteen	CD
55555	321	41	minutes	minute	NNS
55555	321	42	;	;	:
55555	321	43	then	then	RB
55555	321	44	scrape	scrape	VB
55555	321	45	the	the	DT
55555	321	46	contents	content	NNS
55555	321	47	of	of	IN
55555	321	48	the	the	DT
55555	321	49	pan	pan	NN
55555	321	50	into	into	IN
55555	321	51	a	a	DT
55555	321	52	large	large	JJ
55555	321	53	marmite	marmite	NN
55555	321	54	,	,	,
55555	321	55	add	add	VB
55555	321	56	1	1	CD
55555	321	57	large	large	JJ
55555	321	58	tablespoon	tablespoon	NN
55555	321	59	of	of	IN
55555	321	60	butter	butter	NN
55555	321	61	,	,	,
55555	321	62	some	some	DT
55555	321	63	pepper	pepper	NN
55555	321	64	and	and	CC
55555	321	65	salt	salt	NN
55555	321	66	,	,	,
55555	321	67	and	and	CC
55555	321	68	nearly	nearly	RB
55555	321	69	fill	fill	VB
55555	321	70	the	the	DT
55555	321	71	casserole	casserole	NN
55555	321	72	with	with	IN
55555	321	73	tepid	tepid	NN
55555	321	74	water	water	NN
55555	321	75	,	,	,
55555	321	76	or	or	CC
55555	321	77	with	with	IN
55555	321	78	water	water	NN
55555	321	79	in	in	IN
55555	321	80	which	which	WDT
55555	321	81	onions	onion	NNS
55555	321	82	have	have	VBP
55555	321	83	boiled	boil	VBN
55555	321	84	;	;	:
55555	321	85	cover	cover	VB
55555	321	86	and	and	CC
55555	321	87	let	let	VB
55555	321	88	cook	cook	NN
55555	321	89	slowly	slowly	RB
55555	321	90	half	half	PDT
55555	321	91	an	an	DT
55555	321	92	hour	hour	NN
55555	321	93	,	,	,
55555	321	94	and	and	CC
55555	321	95	then	then	RB
55555	321	96	stir	stir	VB
55555	321	97	in	in	IN
55555	321	98	2	2	CD
55555	321	99	teaspoons	teaspoon	NNS
55555	321	100	of	of	IN
55555	321	101	soup	soup	NN
55555	321	102	browning	browning	NN
55555	321	103	.	.	.
55555	322	1	Take	take	VB
55555	322	2	4	4	CD
55555	322	3	thick	thick	JJ
55555	322	4	slices	slice	NNS
55555	322	5	of	of	IN
55555	322	6	dry	dry	JJ
55555	322	7	rye	rye	NN
55555	322	8	bread	bread	NN
55555	322	9	,	,	,
55555	322	10	spread	spread	VB
55555	322	11	them	-PRON-	PRP
55555	322	12	thickly	thickly	RB
55555	322	13	with	with	IN
55555	322	14	grated	grate	VBN
55555	322	15	cheese	cheese	NN
55555	322	16	,	,	,
55555	322	17	and	and	CC
55555	322	18	lay	lie	VBD
55555	322	19	these	these	DT
55555	322	20	in	in	IN
55555	322	21	the	the	DT
55555	322	22	soup	soup	NN
55555	322	23	pot	pot	NN
55555	322	24	;	;	:
55555	322	25	remove	remove	VB
55555	322	26	the	the	DT
55555	322	27	cover	cover	NN
55555	322	28	and	and	CC
55555	322	29	let	let	VB
55555	322	30	cook	cook	NN
55555	322	31	five	five	CD
55555	322	32	minutes	minute	NNS
55555	322	33	more	more	RBR
55555	322	34	,	,	,
55555	322	35	and	and	CC
55555	322	36	serve	serve	VB
55555	322	37	in	in	IN
55555	322	38	the	the	DT
55555	322	39	marmite	marmite	NN
55555	322	40	.	.	.
55555	323	1	NEW	new	JJ
55555	323	2	GREEN	GREEN	NNP
55555	323	3	PEA	PEA	NNP
55555	323	4	SOUP	SOUP	NNP
55555	323	5	Shell	Shell	NNP
55555	323	6	half	half	PDT
55555	323	7	a	a	DT
55555	323	8	peck	peck	NN
55555	323	9	of	of	IN
55555	323	10	peas	pea	NNS
55555	323	11	and	and	CC
55555	323	12	wash	wash	VB
55555	323	13	the	the	DT
55555	323	14	pods	pod	NNS
55555	323	15	.	.	.
55555	324	1	Put	put	VB
55555	324	2	the	the	DT
55555	324	3	pods	pod	NNS
55555	324	4	in	in	IN
55555	324	5	a	a	DT
55555	324	6	large	large	JJ
55555	324	7	kettle	kettle	NN
55555	324	8	and	and	CC
55555	324	9	almost	almost	RB
55555	324	10	cover	cover	VBP
55555	324	11	with	with	IN
55555	324	12	boiling	boiling	NN
55555	324	13	water	water	NN
55555	324	14	;	;	:
55555	324	15	let	let	VB
55555	324	16	them	-PRON-	PRP
55555	324	17	simmer	simmer	VB
55555	324	18	for	for	IN
55555	324	19	half	half	PDT
55555	324	20	an	an	DT
55555	324	21	hour	hour	NN
55555	324	22	,	,	,
55555	324	23	then	then	RB
55555	324	24	strain	strain	VB
55555	324	25	these	these	DT
55555	324	26	out	out	RP
55555	324	27	,	,	,
55555	324	28	and	and	CC
55555	324	29	put	put	VBD
55555	324	30	the	the	DT
55555	324	31	peas	pea	NNS
55555	324	32	in	in	IN
55555	324	33	this	this	DT
55555	324	34	water	water	NN
55555	324	35	to	to	TO
55555	324	36	boil	boil	VB
55555	324	37	until	until	IN
55555	324	38	tender	tender	NN
55555	324	39	.	.	.
55555	325	1	The	the	DT
55555	325	2	length	length	NN
55555	325	3	of	of	IN
55555	325	4	time	time	NN
55555	325	5	this	this	DT
55555	325	6	takes	take	VBZ
55555	325	7	depends	depend	VBZ
55555	325	8	on	on	IN
55555	325	9	the	the	DT
55555	325	10	freshness	freshness	NN
55555	325	11	of	of	IN
55555	325	12	the	the	DT
55555	325	13	peas	pea	NNS
55555	325	14	.	.	.
55555	326	1	Save	save	VB
55555	326	2	out	out	RB
55555	326	3	1	1	CD
55555	326	4	cup	cup	NN
55555	326	5	of	of	IN
55555	326	6	the	the	DT
55555	326	7	peas	pea	NNS
55555	326	8	and	and	CC
55555	326	9	press	press	VB
55555	326	10	the	the	DT
55555	326	11	remainder	remainder	NN
55555	326	12	,	,	,
55555	326	13	water	water	NN
55555	326	14	and	and	CC
55555	326	15	all	all	DT
55555	326	16	,	,	,
55555	326	17	through	through	IN
55555	326	18	a	a	DT
55555	326	19	sieve	sieve	NN
55555	326	20	,	,	,
55555	326	21	and	and	CC
55555	326	22	add	add	VB
55555	326	23	to	to	IN
55555	326	24	them	-PRON-	PRP
55555	326	25	1	1	CD
55555	326	26	pint	pint	NN
55555	326	27	of	of	IN
55555	326	28	milk	milk	NN
55555	326	29	,	,	,
55555	326	30	then	then	RB
55555	326	31	return	return	VB
55555	326	32	to	to	IN
55555	326	33	the	the	DT
55555	326	34	fire	fire	NN
55555	326	35	.	.	.
55555	327	1	Rub	rub	VB
55555	327	2	together	together	RB
55555	327	3	1	1	CD
55555	327	4	tablespoon	tablespoon	NN
55555	327	5	of	of	IN
55555	327	6	flour	flour	NN
55555	327	7	and	and	CC
55555	327	8	one	one	CD
55555	327	9	of	of	IN
55555	327	10	butter	butter	NN
55555	327	11	and	and	CC
55555	327	12	stir	stir	VB
55555	327	13	into	into	IN
55555	327	14	the	the	DT
55555	327	15	boiling	boiling	NN
55555	327	16	soup	soup	NN
55555	327	17	;	;	:
55555	327	18	then	then	RB
55555	327	19	add	add	VB
55555	327	20	the	the	DT
55555	327	21	reserved	reserved	JJ
55555	327	22	cup	cup	NN
55555	327	23	of	of	IN
55555	327	24	peas	pea	NNS
55555	327	25	,	,	,
55555	327	26	season	season	NN
55555	327	27	with	with	IN
55555	327	28	salt	salt	NN
55555	327	29	and	and	CC
55555	327	30	pepper	pepper	NN
55555	327	31	,	,	,
55555	327	32	and	and	CC
55555	327	33	serve	serve	VB
55555	327	34	.	.	.
55555	328	1	If	if	IN
55555	328	2	the	the	DT
55555	328	3	flavour	flavour	NN
55555	328	4	of	of	IN
55555	328	5	mint	mint	NN
55555	328	6	is	be	VBZ
55555	328	7	liked	like	VBN
55555	328	8	,	,	,
55555	328	9	put	put	VB
55555	328	10	3	3	CD
55555	328	11	or	or	CC
55555	328	12	4	4	CD
55555	328	13	mint	mint	NN
55555	328	14	leaves	leave	NNS
55555	328	15	,	,	,
55555	328	16	or	or	CC
55555	328	17	1	1	CD
55555	328	18	teaspoon	teaspoon	NN
55555	328	19	of	of	IN
55555	328	20	chopped	chopped	JJ
55555	328	21	mint	mint	NN
55555	328	22	,	,	,
55555	328	23	into	into	IN
55555	328	24	the	the	DT
55555	328	25	tureen	tureen	NN
55555	328	26	.	.	.
55555	329	1	If	if	IN
55555	329	2	mint	mint	NN
55555	329	3	is	be	VBZ
55555	329	4	not	not	RB
55555	329	5	used	use	VBN
55555	329	6	add	add	VB
55555	329	7	a	a	DT
55555	329	8	little	little	JJ
55555	329	9	chopped	chop	VBN
55555	329	10	parsley	parsley	NN
55555	329	11	.	.	.
55555	330	1	CREAM	cream	NN
55555	330	2	OF	of	IN
55555	330	3	GREEN	green	JJ
55555	330	4	PEA	PEA	NNP
55555	330	5	SOUP	SOUP	NNP
55555	330	6	Put	Put	NNP
55555	330	7	1	1	CD
55555	330	8	can	can	NN
55555	330	9	of	of	IN
55555	330	10	peas	pea	NNS
55555	330	11	,	,	,
55555	330	12	1	1	CD
55555	330	13	chopped	chop	VBN
55555	330	14	onion	onion	NN
55555	330	15	,	,	,
55555	330	16	and	and	CC
55555	330	17	1	1	CD
55555	330	18	cup	cup	NN
55555	330	19	of	of	IN
55555	330	20	water	water	NN
55555	330	21	in	in	IN
55555	330	22	a	a	DT
55555	330	23	saucepan	saucepan	NN
55555	330	24	,	,	,
55555	330	25	and	and	CC
55555	330	26	cook	cook	VB
55555	330	27	twenty	twenty	CD
55555	330	28	minutes	minute	NNS
55555	330	29	.	.	.
55555	331	1	At	at	IN
55555	331	2	the	the	DT
55555	331	3	same	same	JJ
55555	331	4	time	time	NN
55555	331	5	put	put	NN
55555	331	6	1	1	CD
55555	331	7	quart	quart	NN
55555	331	8	of	of	IN
55555	331	9	milk	milk	NN
55555	331	10	on	on	IN
55555	331	11	the	the	DT
55555	331	12	fire	fire	NN
55555	331	13	in	in	IN
55555	331	14	a	a	DT
55555	331	15	double	double	JJ
55555	331	16	boiler	boiler	NN
55555	331	17	.	.	.
55555	332	1	When	when	WRB
55555	332	2	the	the	DT
55555	332	3	milk	milk	NN
55555	332	4	is	be	VBZ
55555	332	5	hot	hot	JJ
55555	332	6	stir	stir	NN
55555	332	7	in	in	IN
55555	332	8	1	1	CD
55555	332	9	tablespoon	tablespoon	NN
55555	332	10	of	of	IN
55555	332	11	butter	butter	NN
55555	332	12	,	,	,
55555	332	13	and	and	CC
55555	332	14	as	as	IN
55555	332	15	it	-PRON-	PRP
55555	332	16	boils	boil	VBZ
55555	332	17	,	,	,
55555	332	18	1	1	CD
55555	332	19	tablespoon	tablespoon	NN
55555	332	20	of	of	IN
55555	332	21	flour	flour	NN
55555	332	22	which	which	WDT
55555	332	23	has	have	VBZ
55555	332	24	been	be	VBN
55555	332	25	dissolved	dissolve	VBN
55555	332	26	in	in	IN
55555	332	27	a	a	DT
55555	332	28	quarter	quarter	NN
55555	332	29	of	of	IN
55555	332	30	a	a	DT
55555	332	31	cup	cup	NN
55555	332	32	of	of	IN
55555	332	33	milk	milk	NN
55555	332	34	.	.	.
55555	333	1	Rub	rub	VB
55555	333	2	the	the	DT
55555	333	3	peas	pea	NNS
55555	333	4	through	through	IN
55555	333	5	a	a	DT
55555	333	6	fine	fine	JJ
55555	333	7	sieve	sieve	NN
55555	333	8	,	,	,
55555	333	9	stir	stir	VB
55555	333	10	into	into	IN
55555	333	11	the	the	DT
55555	333	12	milk	milk	NN
55555	333	13	,	,	,
55555	333	14	season	season	NN
55555	333	15	with	with	IN
55555	333	16	salt	salt	NN
55555	333	17	and	and	CC
55555	333	18	pepper	pepper	NN
55555	333	19	,	,	,
55555	333	20	add	add	VB
55555	333	21	1	1	CD
55555	333	22	teaspoon	teaspoon	NN
55555	333	23	of	of	IN
55555	333	24	chopped	chop	VBN
55555	333	25	parsley	parsley	NN
55555	333	26	,	,	,
55555	333	27	and	and	CC
55555	333	28	serve	serve	VB
55555	333	29	.	.	.
55555	334	1	Instead	instead	RB
55555	334	2	of	of	IN
55555	334	3	the	the	DT
55555	334	4	parsley	parsley	NN
55555	334	5	,	,	,
55555	334	6	chopped	chop	VBN
55555	334	7	mint	mint	NN
55555	334	8	can	can	MD
55555	334	9	be	be	VB
55555	334	10	used	use	VBN
55555	334	11	if	if	IN
55555	334	12	the	the	DT
55555	334	13	flavour	flavour	NN
55555	334	14	is	be	VBZ
55555	334	15	liked	like	VBN
55555	334	16	,	,	,
55555	334	17	or	or	CC
55555	334	18	1	1	CD
55555	334	19	or	or	CC
55555	334	20	2	2	CD
55555	334	21	mint	mint	NN
55555	334	22	leaves	leave	NNS
55555	334	23	laid	lay	VBN
55555	334	24	in	in	IN
55555	334	25	the	the	DT
55555	334	26	tureen	tureen	NN
55555	334	27	before	before	IN
55555	334	28	the	the	DT
55555	334	29	soup	soup	NN
55555	334	30	is	be	VBZ
55555	334	31	poured	pour	VBN
55555	334	32	in	in	RP
55555	334	33	give	give	VB
55555	334	34	a	a	DT
55555	334	35	delicate	delicate	JJ
55555	334	36	flavour	flavour	NN
55555	334	37	.	.	.
55555	335	1	SPLIT	SPLIT	NNP
55555	335	2	GREEN	GREEN	NNP
55555	335	3	PEA	PEA	NNP
55555	335	4	SOUP	SOUP	NNP
55555	335	5	Soak	Soak	NNP
55555	335	6	2	2	CD
55555	335	7	cups	cup	NNS
55555	335	8	of	of	IN
55555	335	9	peas	pea	NNS
55555	335	10	for	for	IN
55555	335	11	twelve	twelve	CD
55555	335	12	hours	hour	NNS
55555	335	13	or	or	CC
55555	335	14	more	more	JJR
55555	335	15	,	,	,
55555	335	16	and	and	CC
55555	335	17	then	then	RB
55555	335	18	drain	drain	VB
55555	335	19	and	and	CC
55555	335	20	toss	toss	VB
55555	335	21	them	-PRON-	PRP
55555	335	22	for	for	IN
55555	335	23	ten	ten	CD
55555	335	24	minutes	minute	NNS
55555	335	25	in	in	IN
55555	335	26	a	a	DT
55555	335	27	saucepan	saucepan	NN
55555	335	28	with	with	IN
55555	335	29	1	1	CD
55555	335	30	tablespoon	tablespoon	NN
55555	335	31	of	of	IN
55555	335	32	butter	butter	NN
55555	335	33	and	and	CC
55555	335	34	1	1	CD
55555	335	35	tablespoon	tablespoon	NN
55555	335	36	of	of	IN
55555	335	37	chopped	chopped	JJ
55555	335	38	onion	onion	NN
55555	335	39	;	;	:
55555	335	40	then	then	RB
55555	335	41	add	add	VB
55555	335	42	4	4	CD
55555	335	43	cups	cup	NNS
55555	335	44	of	of	IN
55555	335	45	hot	hot	JJ
55555	335	46	water	water	NN
55555	335	47	and	and	CC
55555	335	48	let	let	VB
55555	335	49	cook	cook	VB
55555	335	50	two	two	CD
55555	335	51	hours	hour	NNS
55555	335	52	,	,	,
55555	335	53	and	and	CC
55555	335	54	press	press	VB
55555	335	55	through	through	IN
55555	335	56	a	a	DT
55555	335	57	sieve	sieve	NN
55555	335	58	with	with	IN
55555	335	59	the	the	DT
55555	335	60	water	water	NN
55555	335	61	in	in	IN
55555	335	62	which	which	WDT
55555	335	63	they	-PRON-	PRP
55555	335	64	cooked	cook	VBD
55555	335	65	.	.	.
55555	336	1	Add	add	NN
55555	336	2	1	1	CD
55555	336	3	cup	cup	NN
55555	336	4	of	of	IN
55555	336	5	milk	milk	NN
55555	336	6	and	and	CC
55555	336	7	1	1	CD
55555	336	8	teaspoon	teaspoon	NN
55555	336	9	of	of	IN
55555	336	10	chopped	chop	VBN
55555	336	11	mint	mint	NN
55555	336	12	(	(	-LRB-
55555	336	13	fresh	fresh	JJ
55555	336	14	or	or	CC
55555	336	15	dried	dry	VBN
55555	336	16	)	)	-RRB-
55555	336	17	,	,	,
55555	336	18	and	and	CC
55555	336	19	1	1	CD
55555	336	20	tablespoon	tablespoon	NN
55555	336	21	whipped	whip	VBN
55555	336	22	cream	cream	NN
55555	336	23	.	.	.
55555	337	1	Season	season	NN
55555	337	2	well	well	RB
55555	337	3	with	with	IN
55555	337	4	salt	salt	NN
55555	337	5	and	and	CC
55555	337	6	pepper	pepper	NN
55555	337	7	.	.	.
55555	338	1	PRINCESS	PRINCESS	NNP
55555	338	2	SOUP	SOUP	NNP
55555	338	3	Slice	Slice	NNP
55555	338	4	3	3	CD
55555	338	5	onions	onion	NNS
55555	338	6	and	and	CC
55555	338	7	cook	cook	NN
55555	338	8	in	in	IN
55555	338	9	a	a	DT
55555	338	10	scant	scant	JJ
55555	338	11	half	half	NN
55555	338	12	cup	cup	NN
55555	338	13	of	of	IN
55555	338	14	butter	butter	NN
55555	338	15	for	for	IN
55555	338	16	ten	ten	CD
55555	338	17	minutes	minute	NNS
55555	338	18	.	.	.
55555	339	1	Add	add	NN
55555	339	2	1	1	CD
55555	339	3	quart	quart	NN
55555	339	4	of	of	IN
55555	339	5	hot	hot	JJ
55555	339	6	milk	milk	NN
55555	339	7	and	and	CC
55555	339	8	cook	cook	NN
55555	339	9	slowly	slowly	RB
55555	339	10	another	another	DT
55555	339	11	ten	ten	CD
55555	339	12	minutes	minute	NNS
55555	339	13	.	.	.
55555	340	1	Strain	strain	VB
55555	340	2	into	into	IN
55555	340	3	double	double	JJ
55555	340	4	boiler	boiler	NN
55555	340	5	,	,	,
55555	340	6	thicken	thicken	VBN
55555	340	7	with	with	IN
55555	340	8	1	1	CD
55555	340	9	teaspoon	teaspoon	NN
55555	340	10	of	of	IN
55555	340	11	flour	flour	NN
55555	340	12	dissolved	dissolve	VBN
55555	340	13	in	in	IN
55555	340	14	a	a	DT
55555	340	15	little	little	JJ
55555	340	16	milk	milk	NN
55555	340	17	,	,	,
55555	340	18	and	and	CC
55555	340	19	just	just	RB
55555	340	20	before	before	IN
55555	340	21	serving	serve	VBG
55555	340	22	add	add	NN
55555	340	23	2	2	CD
55555	340	24	teaspoons	teaspoon	NNS
55555	340	25	of	of	IN
55555	340	26	finely	finely	RB
55555	340	27	chopped	chop	VBN
55555	340	28	canned	canned	JJ
55555	340	29	pimentos	pimento	NNS
55555	340	30	,	,	,
55555	340	31	and	and	CC
55555	340	32	salt	salt	NN
55555	340	33	and	and	CC
55555	340	34	pepper	pepper	NN
55555	340	35	.	.	.
55555	341	1	Add	add	NN
55555	341	2	1	1	CD
55555	341	3	tablespoon	tablespoon	NN
55555	341	4	of	of	IN
55555	341	5	cream	cream	NN
55555	341	6	in	in	IN
55555	341	7	serving	serve	VBG
55555	341	8	.	.	.
55555	342	1	POTATO	POTATO	NNP
55555	342	2	SOUP	SOUP	NNP
55555	342	3	Wash	Wash	NNP
55555	342	4	6	6	CD
55555	342	5	to	to	IN
55555	342	6	9	9	CD
55555	342	7	potatoes	potato	NNS
55555	342	8	and	and	CC
55555	342	9	put	put	VBD
55555	342	10	them	-PRON-	PRP
55555	342	11	in	in	IN
55555	342	12	boiling	boil	VBG
55555	342	13	water	water	NN
55555	342	14	and	and	CC
55555	342	15	boil	boil	VB
55555	342	16	them	-PRON-	PRP
55555	342	17	from	from	IN
55555	342	18	twenty	twenty	CD
55555	342	19	minutes	minute	NNS
55555	342	20	to	to	TO
55555	342	21	half	half	PDT
55555	342	22	an	an	DT
55555	342	23	hour	hour	NN
55555	342	24	,	,	,
55555	342	25	the	the	DT
55555	342	26	time	time	NN
55555	342	27	depending	depend	VBG
55555	342	28	on	on	IN
55555	342	29	their	-PRON-	PRP$
55555	342	30	size	size	NN
55555	342	31	.	.	.
55555	343	1	Use	use	VB
55555	343	2	1	1	CD
55555	343	3	large	large	JJ
55555	343	4	onion	onion	NN
55555	343	5	quartered	quarter	VBN
55555	343	6	,	,	,
55555	343	7	with	with	IN
55555	343	8	cloves	clove	NNS
55555	343	9	stuck	stick	VBN
55555	343	10	in	in	IN
55555	343	11	it	-PRON-	PRP
55555	343	12	,	,	,
55555	343	13	and	and	CC
55555	343	14	2	2	CD
55555	343	15	pieces	piece	NNS
55555	343	16	of	of	IN
55555	343	17	celery	celery	NN
55555	343	18	(	(	-LRB-
55555	343	19	or	or	CC
55555	343	20	1/4	1/4	CD
55555	343	21	teaspoon	teaspoon	NN
55555	343	22	of	of	IN
55555	343	23	celery	celery	NN
55555	343	24	salt	salt	NN
55555	343	25	or	or	CC
55555	343	26	celery	celery	NN
55555	343	27	seed	seed	NN
55555	343	28	)	)	-RRB-
55555	343	29	,	,	,
55555	343	30	some	some	DT
55555	343	31	mace	mace	NN
55555	343	32	,	,	,
55555	343	33	1	1	CD
55555	343	34	bay	bay	NN
55555	343	35	leaf	leaf	NN
55555	343	36	,	,	,
55555	343	37	and	and	CC
55555	343	38	6	6	CD
55555	343	39	peppercorns	peppercorn	NNS
55555	343	40	,	,	,
55555	343	41	and	and	CC
55555	343	42	put	put	VBD
55555	343	43	in	in	RP
55555	343	44	a	a	DT
55555	343	45	double	double	JJ
55555	343	46	boiler	boiler	NN
55555	343	47	with	with	IN
55555	343	48	1	1	CD
55555	343	49	quart	quart	NN
55555	343	50	of	of	IN
55555	343	51	milk	milk	NN
55555	343	52	,	,	,
55555	343	53	from	from	IN
55555	343	54	which	which	WDT
55555	343	55	reserve	reserve	NN
55555	343	56	1	1	CD
55555	343	57	small	small	JJ
55555	343	58	half	half	JJ
55555	343	59	cup	cup	NN
55555	343	60	.	.	.
55555	344	1	Mix	mix	NN
55555	344	2	1	1	CD
55555	344	3	tablespoon	tablespoon	NN
55555	344	4	of	of	IN
55555	344	5	flour	flour	NN
55555	344	6	with	with	IN
55555	344	7	the	the	DT
55555	344	8	reserved	reserved	JJ
55555	344	9	milk	milk	NN
55555	344	10	,	,	,
55555	344	11	and	and	CC
55555	344	12	stir	stir	VB
55555	344	13	slowly	slowly	RB
55555	344	14	into	into	IN
55555	344	15	the	the	DT
55555	344	16	milk	milk	NN
55555	344	17	when	when	WRB
55555	344	18	it	-PRON-	PRP
55555	344	19	boils	boil	VBZ
55555	344	20	,	,	,
55555	344	21	and	and	CC
55555	344	22	let	let	VB
55555	344	23	cook	cook	NN
55555	344	24	ten	ten	CD
55555	344	25	minutes	minute	NNS
55555	344	26	longer	long	RBR
55555	344	27	.	.	.
55555	345	1	When	when	WRB
55555	345	2	the	the	DT
55555	345	3	potatoes	potato	NNS
55555	345	4	are	be	VBP
55555	345	5	done	do	VBN
55555	345	6	pour	pour	NN
55555	345	7	off	off	IN
55555	345	8	the	the	DT
55555	345	9	water	water	NN
55555	345	10	,	,	,
55555	345	11	peel	peel	VB
55555	345	12	them	-PRON-	PRP
55555	345	13	and	and	CC
55555	345	14	mash	mash	NN
55555	345	15	until	until	IN
55555	345	16	light	light	NN
55555	345	17	,	,	,
55555	345	18	then	then	RB
55555	345	19	add	add	VB
55555	345	20	to	to	IN
55555	345	21	the	the	DT
55555	345	22	boiling	boiling	NN
55555	345	23	milk	milk	NN
55555	345	24	,	,	,
55555	345	25	stir	stir	VB
55555	345	26	well	well	RB
55555	345	27	,	,	,
55555	345	28	season	season	NN
55555	345	29	with	with	IN
55555	345	30	salt	salt	NN
55555	345	31	and	and	CC
55555	345	32	pepper	pepper	NN
55555	345	33	,	,	,
55555	345	34	and	and	CC
55555	345	35	rub	rub	VB
55555	345	36	all	all	RB
55555	345	37	through	through	IN
55555	345	38	a	a	DT
55555	345	39	sieve	sieve	NN
55555	345	40	.	.	.
55555	346	1	Return	return	VB
55555	346	2	to	to	IN
55555	346	3	double	double	JJ
55555	346	4	boiler	boiler	NN
55555	346	5	,	,	,
55555	346	6	add	add	VB
55555	346	7	1	1	CD
55555	346	8	tablespoon	tablespoon	NN
55555	346	9	of	of	IN
55555	346	10	butter	butter	NN
55555	346	11	,	,	,
55555	346	12	1	1	CD
55555	346	13	teaspoon	teaspoon	NN
55555	346	14	of	of	IN
55555	346	15	minced	minced	NNP
55555	346	16	parsley	parsley	NNP
55555	346	17	,	,	,
55555	346	18	boil	boil	VB
55555	346	19	up	up	RP
55555	346	20	once	once	RB
55555	346	21	,	,	,
55555	346	22	and	and	CC
55555	346	23	serve	serve	VB
55555	346	24	.	.	.
55555	347	1	GERMAN	GERMAN	NNP
55555	347	2	POTATO	POTATO	NNP
55555	347	3	SOUP	SOUP	VBD
55555	347	4	The	the	DT
55555	347	5	German	german	JJ
55555	347	6	potato	potato	NN
55555	347	7	soup	soup	NN
55555	347	8	is	be	VBZ
55555	347	9	made	make	VBN
55555	347	10	by	by	IN
55555	347	11	rubbing	rub	VBG
55555	347	12	6	6	CD
55555	347	13	or	or	CC
55555	347	14	8	8	CD
55555	347	15	well	well	RB
55555	347	16	-	-	HYPH
55555	347	17	boiled	boil	VBN
55555	347	18	potatoes	potato	NNS
55555	347	19	through	through	IN
55555	347	20	a	a	DT
55555	347	21	sieve	sieve	NN
55555	347	22	together	together	RB
55555	347	23	with	with	IN
55555	347	24	enough	enough	JJ
55555	347	25	of	of	IN
55555	347	26	the	the	DT
55555	347	27	water	water	NN
55555	347	28	in	in	IN
55555	347	29	which	which	WDT
55555	347	30	they	-PRON-	PRP
55555	347	31	were	be	VBD
55555	347	32	cooked	cook	VBN
55555	347	33	to	to	TO
55555	347	34	make	make	VB
55555	347	35	sufficient	sufficient	JJ
55555	347	36	soup	soup	NN
55555	347	37	,	,	,
55555	347	38	and	and	CC
55555	347	39	adding	add	VBG
55555	347	40	1	1	CD
55555	347	41	tablespoon	tablespoon	NN
55555	347	42	of	of	IN
55555	347	43	chopped	chop	VBN
55555	347	44	chives	chive	NNS
55555	347	45	(	(	-LRB-
55555	347	46	or	or	CC
55555	347	47	shallot	shallot	NN
55555	347	48	or	or	CC
55555	347	49	onion	onion	NN
55555	347	50	)	)	-RRB-
55555	347	51	,	,	,
55555	347	52	1	1	CD
55555	347	53	teaspoon	teaspoon	NN
55555	347	54	of	of	IN
55555	347	55	chopped	chop	VBN
55555	347	56	parsley	parsley	NN
55555	347	57	,	,	,
55555	347	58	1/2	1/2	CD
55555	347	59	cup	cup	NN
55555	347	60	of	of	IN
55555	347	61	sour	sour	JJ
55555	347	62	cream	cream	NN
55555	347	63	containing	contain	VBG
55555	347	64	a	a	DT
55555	347	65	little	little	JJ
55555	347	66	lemon	lemon	NN
55555	347	67	juice	juice	NN
55555	347	68	,	,	,
55555	347	69	or	or	CC
55555	347	70	,	,	,
55555	347	71	instead	instead	RB
55555	347	72	of	of	IN
55555	347	73	sour	sour	JJ
55555	347	74	cream	cream	NN
55555	347	75	,	,	,
55555	347	76	1	1	CD
55555	347	77	tablespoon	tablespoon	NN
55555	347	78	of	of	IN
55555	347	79	reduced	reduce	VBN
55555	347	80	vinegar	vinegar	NN
55555	347	81	can	can	MD
55555	347	82	be	be	VB
55555	347	83	used	use	VBN
55555	347	84	,	,	,
55555	347	85	with	with	IN
55555	347	86	1/2	1/2	CD
55555	347	87	cup	cup	NN
55555	347	88	of	of	IN
55555	347	89	fresh	fresh	JJ
55555	347	90	cream	cream	NN
55555	347	91	.	.	.
55555	348	1	Let	let	VB
55555	348	2	simmer	simmer	NN
55555	348	3	for	for	IN
55555	348	4	fifteen	fifteen	CD
55555	348	5	minutes	minute	NNS
55555	348	6	and	and	CC
55555	348	7	serve	serve	VB
55555	348	8	very	very	RB
55555	348	9	hot	hot	JJ
55555	348	10	with	with	IN
55555	348	11	croutons	crouton	NNS
55555	348	12	.	.	.
55555	349	1	POTATO	POTATO	NNP
55555	349	2	SOUP	SOUP	NNP
55555	349	3	FLORA	FLORA	NNP
55555	349	4	Put	Put	VBD
55555	349	5	1	1	CD
55555	349	6	tablespoon	tablespoon	NN
55555	349	7	of	of	IN
55555	349	8	butter	butter	NN
55555	349	9	in	in	IN
55555	349	10	a	a	DT
55555	349	11	saucepan	saucepan	NN
55555	349	12	,	,	,
55555	349	13	and	and	CC
55555	349	14	when	when	WRB
55555	349	15	melted	melt	VBN
55555	349	16	add	add	VBP
55555	349	17	1	1	CD
55555	349	18	large	large	JJ
55555	349	19	onion	onion	NN
55555	349	20	chopped	chop	VBD
55555	349	21	fine	fine	JJ
55555	349	22	,	,	,
55555	349	23	stir	stir	VB
55555	349	24	until	until	IN
55555	349	25	browned	brown	VBN
55555	349	26	,	,	,
55555	349	27	then	then	RB
55555	349	28	add	add	VB
55555	349	29	3	3	CD
55555	349	30	cups	cup	NNS
55555	349	31	of	of	IN
55555	349	32	thinly	thinly	RB
55555	349	33	sliced	sliced	JJ
55555	349	34	potatoes	potato	NNS
55555	349	35	and	and	CC
55555	349	36	6	6	CD
55555	349	37	cups	cup	NNS
55555	349	38	of	of	IN
55555	349	39	cold	cold	JJ
55555	349	40	water	water	NN
55555	349	41	;	;	:
55555	349	42	when	when	WRB
55555	349	43	the	the	DT
55555	349	44	potatoes	potato	NNS
55555	349	45	are	be	VBP
55555	349	46	cooked	cook	VBN
55555	349	47	to	to	IN
55555	349	48	a	a	DT
55555	349	49	mush	mush	NN
55555	349	50	press	press	NN
55555	349	51	them	-PRON-	PRP
55555	349	52	through	through	IN
55555	349	53	a	a	DT
55555	349	54	sieve	sieve	NN
55555	349	55	,	,	,
55555	349	56	add	add	VB
55555	349	57	a	a	DT
55555	349	58	small	small	JJ
55555	349	59	piece	piece	NN
55555	349	60	of	of	IN
55555	349	61	butter	butter	NN
55555	349	62	,	,	,
55555	349	63	pepper	pepper	NN
55555	349	64	,	,	,
55555	349	65	and	and	CC
55555	349	66	salt	salt	NN
55555	349	67	,	,	,
55555	349	68	and	and	CC
55555	349	69	1	1	CD
55555	349	70	teaspoon	teaspoon	NN
55555	349	71	finely	finely	RB
55555	349	72	chopped	chop	VBD
55555	349	73	parsley	parsley	NN
55555	349	74	.	.	.
55555	350	1	CREAM	cream	NN
55555	350	2	OF	of	IN
55555	350	3	RICE	RICE	NNP
55555	350	4	SOUP	SOUP	NNP
55555	350	5	Put	Put	NNP
55555	350	6	1/2	1/2	CD
55555	350	7	cup	cup	NN
55555	350	8	of	of	IN
55555	350	9	rice	rice	NN
55555	350	10	into	into	IN
55555	350	11	1	1	CD
55555	350	12	1/2	1/2	CD
55555	350	13	pints	pint	NNS
55555	350	14	of	of	IN
55555	350	15	boiling	boiling	NN
55555	350	16	water	water	NN
55555	350	17	,	,	,
55555	350	18	and	and	CC
55555	350	19	add	add	VB
55555	350	20	2	2	CD
55555	350	21	onions	onion	NNS
55555	350	22	into	into	IN
55555	350	23	which	which	WDT
55555	350	24	4	4	CD
55555	350	25	cloves	clove	NNS
55555	350	26	are	be	VBP
55555	350	27	pressed	press	VBN
55555	350	28	,	,	,
55555	350	29	a	a	DT
55555	350	30	piece	piece	NN
55555	350	31	of	of	IN
55555	350	32	celery	celery	NN
55555	350	33	(	(	-LRB-
55555	350	34	or	or	CC
55555	350	35	1/4	1/4	CD
55555	350	36	teaspoon	teaspoon	NN
55555	350	37	celery	celery	NN
55555	350	38	seed	seed	NN
55555	350	39	)	)	-RRB-
55555	350	40	,	,	,
55555	350	41	one	one	CD
55555	350	42	bay	bay	NN
55555	350	43	leaf	leaf	NN
55555	350	44	,	,	,
55555	350	45	1	1	CD
55555	350	46	sprig	sprig	NN
55555	350	47	of	of	IN
55555	350	48	parsley	parsley	NNP
55555	350	49	,	,	,
55555	350	50	4	4	CD
55555	350	51	peppercorns	peppercorn	NNS
55555	350	52	,	,	,
55555	350	53	and	and	CC
55555	350	54	a	a	DT
55555	350	55	bit	bit	NN
55555	350	56	of	of	IN
55555	350	57	mace	mace	NN
55555	350	58	.	.	.
55555	351	1	Let	let	VB
55555	351	2	simmer	simmer	NN
55555	351	3	gently	gently	RB
55555	351	4	for	for	IN
55555	351	5	one	one	CD
55555	351	6	hour	hour	NN
55555	351	7	,	,	,
55555	351	8	then	then	RB
55555	351	9	turn	turn	VB
55555	351	10	the	the	DT
55555	351	11	soup	soup	NN
55555	351	12	into	into	IN
55555	351	13	a	a	DT
55555	351	14	large	large	JJ
55555	351	15	bowl	bowl	NN
55555	351	16	,	,	,
55555	351	17	pouring	pour	VBG
55555	351	18	it	-PRON-	PRP
55555	351	19	through	through	IN
55555	351	20	a	a	DT
55555	351	21	fine	fine	JJ
55555	351	22	sieve	sieve	NN
55555	351	23	,	,	,
55555	351	24	and	and	CC
55555	351	25	pressing	press	VBG
55555	351	26	as	as	RB
55555	351	27	much	much	JJ
55555	351	28	through	through	IN
55555	351	29	the	the	DT
55555	351	30	sieve	sieve	NN
55555	351	31	as	as	IN
55555	351	32	possible	possible	JJ
55555	351	33	.	.	.
55555	352	1	Return	return	VB
55555	352	2	the	the	DT
55555	352	3	contents	content	NNS
55555	352	4	of	of	IN
55555	352	5	the	the	DT
55555	352	6	bowl	bowl	NN
55555	352	7	to	to	IN
55555	352	8	the	the	DT
55555	352	9	saucepan	saucepan	NN
55555	352	10	and	and	CC
55555	352	11	add	add	VB
55555	352	12	1	1	CD
55555	352	13	pint	pint	NN
55555	352	14	of	of	IN
55555	352	15	milk	milk	NN
55555	352	16	,	,	,
55555	352	17	1	1	CD
55555	352	18	teaspoon	teaspoon	NN
55555	352	19	of	of	IN
55555	352	20	salt	salt	NN
55555	352	21	,	,	,
55555	352	22	1	1	CD
55555	352	23	tablespoon	tablespoon	NN
55555	352	24	of	of	IN
55555	352	25	butter	butter	NN
55555	352	26	,	,	,
55555	352	27	and	and	CC
55555	352	28	1	1	CD
55555	352	29	scant	scant	JJ
55555	352	30	tablespoon	tablespoon	NN
55555	352	31	of	of	IN
55555	352	32	flour	flour	NN
55555	352	33	dissolved	dissolve	VBN
55555	352	34	in	in	IN
55555	352	35	a	a	DT
55555	352	36	little	little	JJ
55555	352	37	milk	milk	NN
55555	352	38	.	.	.
55555	353	1	Add	add	NN
55555	353	2	1	1	CD
55555	353	3	tablespoon	tablespoon	NN
55555	353	4	of	of	IN
55555	353	5	chopped	chopped	JJ
55555	353	6	Spanish	spanish	JJ
55555	353	7	pimentos	pimento	NNS
55555	353	8	,	,	,
55555	353	9	1	1	CD
55555	353	10	teaspoon	teaspoon	NN
55555	353	11	finely	finely	RB
55555	353	12	chopped	chop	VBD
55555	353	13	chives	chive	NNS
55555	353	14	,	,	,
55555	353	15	let	let	VB
55555	353	16	simmer	simmer	NN
55555	353	17	five	five	CD
55555	353	18	minutes	minute	NNS
55555	353	19	,	,	,
55555	353	20	add	add	VB
55555	353	21	1	1	CD
55555	353	22	tablespoon	tablespoon	NN
55555	353	23	of	of	IN
55555	353	24	whipped	whip	VBN
55555	353	25	cream	cream	NN
55555	353	26	,	,	,
55555	353	27	and	and	CC
55555	353	28	serve	serve	VB
55555	353	29	.	.	.
55555	354	1	RICE	RICE	NNP
55555	354	2	AND	and	CC
55555	354	3	TOMATO	TOMATO	NNP
55555	354	4	SOUP	SOUP	NNP
55555	354	5	Boil	Boil	NNP
55555	354	6	1	1	CD
55555	354	7	cup	cup	NN
55555	354	8	of	of	IN
55555	354	9	rice	rice	NN
55555	354	10	in	in	IN
55555	354	11	2	2	CD
55555	354	12	quarts	quart	NNS
55555	354	13	of	of	IN
55555	354	14	water	water	NN
55555	354	15	.	.	.
55555	355	1	Heat	heat	VB
55555	355	2	the	the	DT
55555	355	3	contents	content	NNS
55555	355	4	of	of	IN
55555	355	5	1	1	CD
55555	355	6	can	can	NN
55555	355	7	of	of	IN
55555	355	8	tomatoes	tomato	NNS
55555	355	9	with	with	IN
55555	355	10	1	1	CD
55555	355	11	bay	bay	NN
55555	355	12	leaf	leaf	NN
55555	355	13	,	,	,
55555	355	14	2	2	CD
55555	355	15	slices	slice	NNS
55555	355	16	of	of	IN
55555	355	17	onion	onion	NN
55555	355	18	,	,	,
55555	355	19	and	and	CC
55555	355	20	,	,	,
55555	355	21	after	after	IN
55555	355	22	fifteen	fifteen	CD
55555	355	23	minutes	minute	NNS
55555	355	24	'	'	POS
55555	355	25	cooking	cooking	NN
55555	355	26	,	,	,
55555	355	27	press	press	VB
55555	355	28	through	through	IN
55555	355	29	a	a	DT
55555	355	30	sieve	sieve	NN
55555	355	31	and	and	CC
55555	355	32	put	put	VBN
55555	355	33	in	in	RP
55555	355	34	double	double	JJ
55555	355	35	boiler	boiler	NN
55555	355	36	,	,	,
55555	355	37	and	and	CC
55555	355	38	to	to	IN
55555	355	39	this	this	DT
55555	355	40	add	add	VB
55555	355	41	1	1	CD
55555	355	42	pint	pint	NN
55555	355	43	of	of	IN
55555	355	44	water	water	NN
55555	355	45	in	in	IN
55555	355	46	which	which	WDT
55555	355	47	rice	rice	NN
55555	355	48	has	have	VBZ
55555	355	49	been	be	VBN
55555	355	50	boiled	boil	VBN
55555	355	51	.	.	.
55555	356	1	When	when	WRB
55555	356	2	hot	hot	JJ
55555	356	3	put	put	NN
55555	356	4	in	in	IN
55555	356	5	1	1	CD
55555	356	6	teaspoon	teaspoon	NN
55555	356	7	of	of	IN
55555	356	8	butter	butter	NN
55555	356	9	,	,	,
55555	356	10	some	some	DT
55555	356	11	pepper	pepper	NN
55555	356	12	,	,	,
55555	356	13	salt	salt	NN
55555	356	14	,	,	,
55555	356	15	and	and	CC
55555	356	16	a	a	DT
55555	356	17	dash	dash	NN
55555	356	18	of	of	IN
55555	356	19	celery	celery	NN
55555	356	20	salt	salt	NN
55555	356	21	,	,	,
55555	356	22	and	and	CC
55555	356	23	2	2	CD
55555	356	24	tablespoons	tablespoon	NNS
55555	356	25	of	of	IN
55555	356	26	the	the	DT
55555	356	27	cooked	cooked	JJ
55555	356	28	rice	rice	NN
55555	356	29	,	,	,
55555	356	30	and	and	CC
55555	356	31	serve	serve	VB
55555	356	32	.	.	.
55555	357	1	The	the	DT
55555	357	2	boiled	boil	VBN
55555	357	3	rice	rice	NN
55555	357	4	can	can	MD
55555	357	5	be	be	VB
55555	357	6	utilised	utilise	VBN
55555	357	7	for	for	IN
55555	357	8	the	the	DT
55555	357	9	same	same	JJ
55555	357	10	meal	meal	NN
55555	357	11	,	,	,
55555	357	12	or	or	CC
55555	357	13	used	use	VBN
55555	357	14	later	later	RB
55555	357	15	.	.	.
55555	358	1	RICE	RICE	NNP
55555	358	2	-	-	HYPH
55555	358	3	OKRA	OKRA	NNP
55555	358	4	SOUP	SOUP	NNP
55555	358	5	Put	put	NN
55555	358	6	2	2	CD
55555	358	7	tablespoons	tablespoon	NNS
55555	358	8	of	of	IN
55555	358	9	butter	butter	NN
55555	358	10	in	in	IN
55555	358	11	a	a	DT
55555	358	12	large	large	JJ
55555	358	13	saucepan	saucepan	NN
55555	358	14	,	,	,
55555	358	15	and	and	CC
55555	358	16	when	when	WRB
55555	358	17	melted	melt	VBN
55555	358	18	add	add	VBP
55555	358	19	1	1	CD
55555	358	20	sliced	sliced	JJ
55555	358	21	onion	onion	NN
55555	358	22	and	and	CC
55555	358	23	let	let	VBD
55555	358	24	simmer	simmer	NN
55555	358	25	for	for	IN
55555	358	26	five	five	CD
55555	358	27	minutes	minute	NNS
55555	358	28	;	;	:
55555	358	29	then	then	RB
55555	358	30	stir	stir	VB
55555	358	31	in	in	IN
55555	358	32	1	1	CD
55555	358	33	tablespoon	tablespoon	NN
55555	358	34	of	of	IN
55555	358	35	flour	flour	NN
55555	358	36	,	,	,
55555	358	37	and	and	CC
55555	358	38	when	when	WRB
55555	358	39	smooth	smooth	JJ
55555	358	40	and	and	CC
55555	358	41	browned	brown	VBD
55555	358	42	add	add	VBP
55555	358	43	6	6	CD
55555	358	44	cups	cup	NNS
55555	358	45	of	of	IN
55555	358	46	water	water	NN
55555	358	47	;	;	:
55555	358	48	season	season	NN
55555	358	49	well	well	RB
55555	358	50	and	and	CC
55555	358	51	let	let	VB
55555	358	52	cook	cook	NN
55555	358	53	slowly	slowly	RB
55555	358	54	for	for	IN
55555	358	55	three	three	CD
55555	358	56	quarters	quarter	NNS
55555	358	57	of	of	IN
55555	358	58	an	an	DT
55555	358	59	hour	hour	NN
55555	358	60	.	.	.
55555	359	1	In	in	IN
55555	359	2	another	another	DT
55555	359	3	saucepan	saucepan	NN
55555	359	4	put	put	NN
55555	359	5	1/4	1/4	CD
55555	359	6	cup	cup	NN
55555	359	7	of	of	IN
55555	359	8	rice	rice	NN
55555	359	9	and	and	CC
55555	359	10	2	2	CD
55555	359	11	cups	cup	NNS
55555	359	12	of	of	IN
55555	359	13	sliced	sliced	JJ
55555	359	14	okra	okra	NN
55555	359	15	,	,	,
55555	359	16	and	and	CC
55555	359	17	strain	strain	VB
55555	359	18	the	the	DT
55555	359	19	hot	hot	JJ
55555	359	20	stock	stock	NN
55555	359	21	over	over	IN
55555	359	22	the	the	DT
55555	359	23	rice	rice	NN
55555	359	24	and	and	CC
55555	359	25	okra	okra	NN
55555	359	26	,	,	,
55555	359	27	season	season	NN
55555	359	28	well	well	RB
55555	359	29	with	with	IN
55555	359	30	salt	salt	NN
55555	359	31	and	and	CC
55555	359	32	pepper	pepper	NN
55555	359	33	,	,	,
55555	359	34	cover	cover	VB
55555	359	35	closely	closely	RB
55555	359	36	,	,	,
55555	359	37	and	and	CC
55555	359	38	let	let	VB
55555	359	39	simmer	simmer	NN
55555	359	40	gently	gently	RB
55555	359	41	for	for	IN
55555	359	42	an	an	DT
55555	359	43	hour	hour	NN
55555	359	44	.	.	.
55555	360	1	If	if	IN
55555	360	2	fresh	fresh	JJ
55555	360	3	okra	okra	NN
55555	360	4	is	be	VBZ
55555	360	5	not	not	RB
55555	360	6	available	available	JJ
55555	360	7	the	the	DT
55555	360	8	canned	canned	JJ
55555	360	9	okra	okra	NN
55555	360	10	is	be	VBZ
55555	360	11	a	a	DT
55555	360	12	very	very	RB
55555	360	13	good	good	JJ
55555	360	14	substitute	substitute	NN
55555	360	15	;	;	:
55555	360	16	but	but	CC
55555	360	17	if	if	IN
55555	360	18	it	-PRON-	PRP
55555	360	19	is	be	VBZ
55555	360	20	used	use	VBN
55555	360	21	,	,	,
55555	360	22	do	do	VBP
55555	360	23	not	not	RB
55555	360	24	add	add	VB
55555	360	25	it	-PRON-	PRP
55555	360	26	to	to	IN
55555	360	27	the	the	DT
55555	360	28	rice	rice	NN
55555	360	29	and	and	CC
55555	360	30	stock	stock	NN
55555	360	31	until	until	IN
55555	360	32	twenty	twenty	CD
55555	360	33	minutes	minute	NNS
55555	360	34	before	before	IN
55555	360	35	removing	remove	VBG
55555	360	36	the	the	DT
55555	360	37	soup	soup	NN
55555	360	38	from	from	IN
55555	360	39	the	the	DT
55555	360	40	fire	fire	NN
55555	360	41	.	.	.
55555	361	1	OYSTER	OYSTER	NNP
55555	361	2	PLANT	PLANT	NNP
55555	361	3	(	(	-LRB-
55555	361	4	SALSIFY	SALSIFY	NNP
55555	361	5	)	)	-RRB-
55555	361	6	SOUP	SOUP	NNP
55555	361	7	Use	Use	NNP
55555	361	8	enough	enough	RB
55555	361	9	salsify	salsify	NN
55555	361	10	to	to	TO
55555	361	11	make	make	VB
55555	361	12	4	4	CD
55555	361	13	cups	cup	NNS
55555	361	14	when	when	WRB
55555	361	15	sliced	slice	VBN
55555	361	16	.	.	.
55555	362	1	Soak	soak	VB
55555	362	2	in	in	IN
55555	362	3	cold	cold	JJ
55555	362	4	water	water	NN
55555	362	5	for	for	IN
55555	362	6	an	an	DT
55555	362	7	hour	hour	NN
55555	362	8	,	,	,
55555	362	9	then	then	RB
55555	362	10	scrape	scrape	NN
55555	362	11	and	and	CC
55555	362	12	put	put	VB
55555	362	13	in	in	IN
55555	362	14	fresh	fresh	JJ
55555	362	15	water	water	NN
55555	362	16	,	,	,
55555	362	17	containing	contain	VBG
55555	362	18	some	some	DT
55555	362	19	lemon	lemon	NN
55555	362	20	juice	juice	NN
55555	362	21	,	,	,
55555	362	22	for	for	IN
55555	362	23	fifteen	fifteen	CD
55555	362	24	minutes	minute	NNS
55555	362	25	.	.	.
55555	363	1	The	the	DT
55555	363	2	salsify	salsify	NN
55555	363	3	must	must	MD
55555	363	4	not	not	RB
55555	363	5	be	be	VB
55555	363	6	left	leave	VBN
55555	363	7	out	out	IN
55555	363	8	of	of	IN
55555	363	9	the	the	DT
55555	363	10	water	water	NN
55555	363	11	,	,	,
55555	363	12	or	or	CC
55555	363	13	it	-PRON-	PRP
55555	363	14	will	will	MD
55555	363	15	turn	turn	VB
55555	363	16	dark	dark	JJ
55555	363	17	.	.	.
55555	364	1	Cut	cut	NN
55555	364	2	in	in	IN
55555	364	3	thin	thin	JJ
55555	364	4	slices	slice	NNS
55555	364	5	,	,	,
55555	364	6	and	and	CC
55555	364	7	put	put	VBD
55555	364	8	into	into	IN
55555	364	9	a	a	DT
55555	364	10	saucepan	saucepan	NN
55555	364	11	containing	contain	VBG
55555	364	12	4	4	CD
55555	364	13	cups	cup	NNS
55555	364	14	of	of	IN
55555	364	15	water	water	NN
55555	364	16	and	and	CC
55555	364	17	1/2	1/2	CD
55555	364	18	cup	cup	NN
55555	364	19	of	of	IN
55555	364	20	milk	milk	NN
55555	364	21	,	,	,
55555	364	22	and	and	CC
55555	364	23	let	let	VB
55555	364	24	cook	cook	NN
55555	364	25	slowly	slowly	RB
55555	364	26	for	for	IN
55555	364	27	about	about	RB
55555	364	28	an	an	DT
55555	364	29	hour	hour	NN
55555	364	30	,	,	,
55555	364	31	adding	add	VBG
55555	364	32	1	1	CD
55555	364	33	teaspoon	teaspoon	NN
55555	364	34	of	of	IN
55555	364	35	salt	salt	NN
55555	364	36	when	when	WRB
55555	364	37	it	-PRON-	PRP
55555	364	38	has	have	VBZ
55555	364	39	cooked	cook	VBN
55555	364	40	half	half	PDT
55555	364	41	the	the	DT
55555	364	42	time	time	NN
55555	364	43	.	.	.
55555	365	1	Reserve	reserve	NN
55555	365	2	1/4	1/4	CD
55555	365	3	of	of	IN
55555	365	4	a	a	DT
55555	365	5	cup	cup	NN
55555	365	6	of	of	IN
55555	365	7	the	the	DT
55555	365	8	salsify	salsify	NN
55555	365	9	,	,	,
55555	365	10	and	and	CC
55555	365	11	press	press	VB
55555	365	12	the	the	DT
55555	365	13	remainder	remainder	NN
55555	365	14	,	,	,
55555	365	15	with	with	IN
55555	365	16	the	the	DT
55555	365	17	stock	stock	NN
55555	365	18	,	,	,
55555	365	19	through	through	IN
55555	365	20	a	a	DT
55555	365	21	sieve	sieve	NN
55555	365	22	;	;	:
55555	365	23	return	return	VB
55555	365	24	to	to	IN
55555	365	25	the	the	DT
55555	365	26	saucepan	saucepan	NN
55555	365	27	,	,	,
55555	365	28	add	add	VB
55555	365	29	1	1	CD
55555	365	30	1/2	1/2	CD
55555	365	31	cups	cup	NNS
55555	365	32	of	of	IN
55555	365	33	milk	milk	NN
55555	365	34	and	and	CC
55555	365	35	1	1	CD
55555	365	36	cup	cup	NN
55555	365	37	of	of	IN
55555	365	38	cream	cream	NN
55555	365	39	,	,	,
55555	365	40	and	and	CC
55555	365	41	1	1	CD
55555	365	42	tablespoon	tablespoon	NN
55555	365	43	of	of	IN
55555	365	44	butter	butter	NN
55555	365	45	rubbed	rub	VBN
55555	365	46	together	together	RB
55555	365	47	with	with	IN
55555	365	48	1	1	CD
55555	365	49	tablespoon	tablespoon	NN
55555	365	50	of	of	IN
55555	365	51	flour	flour	NN
55555	365	52	(	(	-LRB-
55555	365	53	or	or	CC
55555	365	54	less	less	JJR
55555	365	55	if	if	IN
55555	365	56	a	a	DT
55555	365	57	thick	thick	JJ
55555	365	58	soup	soup	NN
55555	365	59	is	be	VBZ
55555	365	60	not	not	RB
55555	365	61	liked	like	VBN
55555	365	62	)	)	-RRB-
55555	365	63	,	,	,
55555	365	64	a	a	DT
55555	365	65	little	little	JJ
55555	365	66	salt	salt	NN
55555	365	67	,	,	,
55555	365	68	a	a	DT
55555	365	69	dash	dash	NN
55555	365	70	of	of	IN
55555	365	71	paprika	paprika	NNS
55555	365	72	and	and	CC
55555	365	73	pepper	pepper	NN
55555	365	74	,	,	,
55555	365	75	and	and	CC
55555	365	76	serve	serve	VB
55555	365	77	very	very	RB
55555	365	78	hot	hot	JJ
55555	365	79	with	with	IN
55555	365	80	small	small	JJ
55555	365	81	crackers	cracker	NNS
55555	365	82	.	.	.
55555	366	1	SPINACH	SPINACH	NNP
55555	366	2	-	-	HYPH
55555	366	3	TOMATO	TOMATO	NNP
55555	366	4	SOUP	SOUP	NNP
55555	366	5	Put	put	NN
55555	366	6	1	1	CD
55555	366	7	tablespoon	tablespoon	NN
55555	366	8	of	of	IN
55555	366	9	butter	butter	NN
55555	366	10	into	into	IN
55555	366	11	the	the	DT
55555	366	12	frying	fry	VBG
55555	366	13	pan	pan	NN
55555	366	14	,	,	,
55555	366	15	and	and	CC
55555	366	16	when	when	WRB
55555	366	17	melted	melt	VBN
55555	366	18	add	add	VBP
55555	366	19	1	1	CD
55555	366	20	onion	onion	NN
55555	366	21	chopped	chop	VBD
55555	366	22	fine	fine	JJ
55555	366	23	,	,	,
55555	366	24	and	and	CC
55555	366	25	let	let	VB
55555	366	26	cook	cook	NN
55555	366	27	slowly	slowly	RB
55555	366	28	for	for	IN
55555	366	29	ten	ten	CD
55555	366	30	minutes	minute	NNS
55555	366	31	.	.	.
55555	367	1	Put	put	NN
55555	367	2	1	1	CD
55555	367	3	cup	cup	NN
55555	367	4	of	of	IN
55555	367	5	cold	cold	JJ
55555	367	6	prepared	prepare	VBN
55555	367	7	spinach	spinach	NN
55555	367	8	into	into	IN
55555	367	9	the	the	DT
55555	367	10	butter	butter	NN
55555	367	11	and	and	CC
55555	367	12	onion	onion	NN
55555	367	13	and	and	CC
55555	367	14	1	1	CD
55555	367	15	cup	cup	NN
55555	367	16	of	of	IN
55555	367	17	tomato	tomato	NN
55555	367	18	sauce	sauce	NN
55555	367	19	or	or	CC
55555	367	20	tomatoes	tomato	NNS
55555	367	21	,	,	,
55555	367	22	and	and	CC
55555	367	23	let	let	VB
55555	367	24	heat	heat	NN
55555	367	25	through	through	RB
55555	367	26	.	.	.
55555	368	1	Put	put	NN
55555	368	2	2	2	CD
55555	368	3	cups	cup	NNS
55555	368	4	of	of	IN
55555	368	5	milk	milk	NN
55555	368	6	in	in	IN
55555	368	7	a	a	DT
55555	368	8	double	double	JJ
55555	368	9	boiler	boiler	NN
55555	368	10	with	with	IN
55555	368	11	1	1	CD
55555	368	12	tablespoon	tablespoon	NN
55555	368	13	of	of	IN
55555	368	14	flour	flour	NN
55555	368	15	and	and	CC
55555	368	16	1	1	CD
55555	368	17	of	of	IN
55555	368	18	butter	butter	NN
55555	368	19	rubbed	rub	VBN
55555	368	20	together	together	RB
55555	368	21	.	.	.
55555	369	1	Add	add	VB
55555	369	2	a	a	DT
55555	369	3	pinch	pinch	NN
55555	369	4	of	of	IN
55555	369	5	soda	soda	NN
55555	369	6	to	to	IN
55555	369	7	the	the	DT
55555	369	8	tomato	tomato	NN
55555	369	9	-	-	HYPH
55555	369	10	spinach	spinach	NN
55555	369	11	mixture	mixture	NN
55555	369	12	,	,	,
55555	369	13	press	press	VB
55555	369	14	it	-PRON-	PRP
55555	369	15	through	through	IN
55555	369	16	a	a	DT
55555	369	17	sieve	sieve	NN
55555	369	18	,	,	,
55555	369	19	and	and	CC
55555	369	20	stir	stir	VB
55555	369	21	the	the	DT
55555	369	22	purée	purée	NN
55555	369	23	into	into	IN
55555	369	24	the	the	DT
55555	369	25	milk	milk	NN
55555	369	26	when	when	WRB
55555	369	27	it	-PRON-	PRP
55555	369	28	boils	boil	VBZ
55555	369	29	.	.	.
55555	370	1	Season	season	NN
55555	370	2	with	with	IN
55555	370	3	salt	salt	NN
55555	370	4	and	and	CC
55555	370	5	pepper	pepper	NN
55555	370	6	and	and	CC
55555	370	7	add	add	VB
55555	370	8	1	1	CD
55555	370	9	tablespoon	tablespoon	NN
55555	370	10	of	of	IN
55555	370	11	cream	cream	NN
55555	370	12	.	.	.
55555	371	1	CREAM	cream	NN
55555	371	2	OF	of	IN
55555	371	3	SPINACH	SPINACH	NNP
55555	371	4	Put	put	VBP
55555	371	5	the	the	DT
55555	371	6	contents	content	NNS
55555	371	7	of	of	IN
55555	371	8	1	1	CD
55555	371	9	can	can	MD
55555	371	10	of	of	IN
55555	371	11	spinach	spinach	NN
55555	371	12	in	in	IN
55555	371	13	a	a	DT
55555	371	14	chopping	chop	VBG
55555	371	15	-	-	HYPH
55555	371	16	bowl	bowl	NN
55555	371	17	and	and	CC
55555	371	18	chop	chop	VB
55555	371	19	it	-PRON-	PRP
55555	371	20	to	to	IN
55555	371	21	a	a	DT
55555	371	22	fine	fine	JJ
55555	371	23	pulp	pulp	NN
55555	371	24	;	;	:
55555	371	25	then	then	RB
55555	371	26	put	put	VB
55555	371	27	it	-PRON-	PRP
55555	371	28	in	in	IN
55555	371	29	a	a	DT
55555	371	30	double	double	JJ
55555	371	31	boiler	boiler	NN
55555	371	32	with	with	IN
55555	371	33	2	2	CD
55555	371	34	tablespoons	tablespoon	NNS
55555	371	35	of	of	IN
55555	371	36	onion	onion	NN
55555	371	37	juice	juice	NN
55555	371	38	(	(	-LRB-
55555	371	39	grated	grate	VBN
55555	371	40	onion	onion	NN
55555	371	41	)	)	-RRB-
55555	371	42	,	,	,
55555	371	43	and	and	CC
55555	371	44	some	some	DT
55555	371	45	salt	salt	NN
55555	371	46	and	and	CC
55555	371	47	pepper	pepper	NN
55555	371	48	,	,	,
55555	371	49	and	and	CC
55555	371	50	5	5	CD
55555	371	51	or	or	CC
55555	371	52	6	6	CD
55555	371	53	cups	cup	NNS
55555	371	54	of	of	IN
55555	371	55	milk	milk	NN
55555	371	56	.	.	.
55555	372	1	Let	let	VB
55555	372	2	all	all	DT
55555	372	3	cook	cook	VB
55555	372	4	together	together	RB
55555	372	5	for	for	IN
55555	372	6	twenty	twenty	CD
55555	372	7	minutes	minute	NNS
55555	372	8	,	,	,
55555	372	9	then	then	RB
55555	372	10	pour	pour	VB
55555	372	11	through	through	IN
55555	372	12	a	a	DT
55555	372	13	sieve	sieve	NN
55555	372	14	,	,	,
55555	372	15	pressing	press	VBG
55555	372	16	the	the	DT
55555	372	17	spinach	spinach	NN
55555	372	18	to	to	TO
55555	372	19	extract	extract	VB
55555	372	20	the	the	DT
55555	372	21	juice	juice	NN
55555	372	22	.	.	.
55555	373	1	Return	return	VB
55555	373	2	the	the	DT
55555	373	3	soup	soup	NN
55555	373	4	to	to	IN
55555	373	5	the	the	DT
55555	373	6	double	double	JJ
55555	373	7	boiler	boiler	NN
55555	373	8	,	,	,
55555	373	9	add	add	VB
55555	373	10	1	1	CD
55555	373	11	tablespoon	tablespoon	NN
55555	373	12	of	of	IN
55555	373	13	butter	butter	NN
55555	373	14	,	,	,
55555	373	15	re	re	NN
55555	373	16	-	-	NN
55555	373	17	season	season	NN
55555	373	18	with	with	IN
55555	373	19	salt	salt	NN
55555	373	20	and	and	CC
55555	373	21	pepper	pepper	NN
55555	373	22	and	and	CC
55555	373	23	a	a	DT
55555	373	24	pinch	pinch	NN
55555	373	25	of	of	IN
55555	373	26	nutmeg	nutmeg	NNP
55555	373	27	or	or	CC
55555	373	28	mace	mace	NN
55555	373	29	,	,	,
55555	373	30	and	and	CC
55555	373	31	some	some	DT
55555	373	32	celery	celery	JJ
55555	373	33	salt	salt	NN
55555	373	34	.	.	.
55555	374	1	A	a	DT
55555	374	2	tablespoon	tablespoon	NN
55555	374	3	of	of	IN
55555	374	4	whipped	whip	VBN
55555	374	5	cream	cream	NN
55555	374	6	added	add	VBD
55555	374	7	at	at	IN
55555	374	8	the	the	DT
55555	374	9	last	last	JJ
55555	374	10	is	be	VBZ
55555	374	11	an	an	DT
55555	374	12	improvement	improvement	NN
55555	374	13	,	,	,
55555	374	14	or	or	CC
55555	374	15	1	1	CD
55555	374	16	tablespoon	tablespoon	NN
55555	374	17	of	of	IN
55555	374	18	finely	finely	RB
55555	374	19	chopped	chop	VBN
55555	374	20	white	white	JJ
55555	374	21	and	and	CC
55555	374	22	riced	rice	VBN
55555	374	23	yolk	yolk	NN
55555	374	24	of	of	IN
55555	374	25	hard	hard	RB
55555	374	26	-	-	HYPH
55555	374	27	boiled	boil	VBN
55555	374	28	egg	egg	NN
55555	374	29	can	can	MD
55555	374	30	be	be	VB
55555	374	31	added	add	VBN
55555	374	32	.	.	.
55555	375	1	The	the	DT
55555	375	2	spinach	spinach	NN
55555	375	3	itself	-PRON-	PRP
55555	375	4	can	can	MD
55555	375	5	be	be	VB
55555	375	6	prepared	prepare	VBN
55555	375	7	next	next	JJ
55555	375	8	day	day	NN
55555	375	9	in	in	IN
55555	375	10	any	any	DT
55555	375	11	of	of	IN
55555	375	12	the	the	DT
55555	375	13	ways	way	NNS
55555	375	14	described	describe	VBN
55555	375	15	for	for	IN
55555	375	16	serving	serve	VBG
55555	375	17	spinach	spinach	NN
55555	375	18	.	.	.
55555	376	1	FRENCH	FRENCH	NNP
55555	376	2	SORREL	SORREL	NNP
55555	376	3	SOUP	SOUP	NNP
55555	376	4	Wash	Wash	NNP
55555	376	5	1	1	CD
55555	376	6	quart	quart	NN
55555	376	7	of	of	IN
55555	376	8	sorrel	sorrel	NN
55555	376	9	and	and	CC
55555	376	10	put	put	VBD
55555	376	11	it	-PRON-	PRP
55555	376	12	to	to	TO
55555	376	13	cook	cook	VB
55555	376	14	in	in	IN
55555	376	15	cold	cold	JJ
55555	376	16	water	water	NN
55555	376	17	,	,	,
55555	376	18	remove	remove	VB
55555	376	19	from	from	IN
55555	376	20	the	the	DT
55555	376	21	fire	fire	NN
55555	376	22	in	in	IN
55555	376	23	ten	ten	CD
55555	376	24	minutes	minute	NNS
55555	376	25	and	and	CC
55555	376	26	drain	drain	VB
55555	376	27	and	and	CC
55555	376	28	chop	chop	VB
55555	376	29	fine	fine	NN
55555	376	30	.	.	.
55555	377	1	Put	put	NN
55555	377	2	2	2	CD
55555	377	3	tablespoons	tablespoon	NNS
55555	377	4	of	of	IN
55555	377	5	butter	butter	NN
55555	377	6	in	in	IN
55555	377	7	a	a	DT
55555	377	8	saucepan	saucepan	NN
55555	377	9	and	and	CC
55555	377	10	fry	fry	NN
55555	377	11	in	in	IN
55555	377	12	it	-PRON-	PRP
55555	377	13	when	when	WRB
55555	377	14	melted	melt	VBN
55555	377	15	1	1	CD
55555	377	16	small	small	JJ
55555	377	17	onion	onion	NN
55555	377	18	chopped	chop	VBD
55555	377	19	fine	fine	RB
55555	377	20	;	;	:
55555	377	21	then	then	RB
55555	377	22	add	add	VB
55555	377	23	the	the	DT
55555	377	24	sorrel	sorrel	NN
55555	377	25	to	to	IN
55555	377	26	this	this	DT
55555	377	27	and	and	CC
55555	377	28	stir	stir	VB
55555	377	29	for	for	IN
55555	377	30	three	three	CD
55555	377	31	or	or	CC
55555	377	32	four	four	CD
55555	377	33	minutes	minute	NNS
55555	377	34	and	and	CC
55555	377	35	add	add	VB
55555	377	36	2	2	CD
55555	377	37	cups	cup	NNS
55555	377	38	of	of	IN
55555	377	39	cold	cold	JJ
55555	377	40	milk	milk	NN
55555	377	41	and	and	CC
55555	377	42	let	let	VB
55555	377	43	simmer	simmer	NN
55555	377	44	for	for	IN
55555	377	45	five	five	CD
55555	377	46	minutes	minute	NNS
55555	377	47	.	.	.
55555	378	1	Dissolve	dissolve	NN
55555	378	2	in	in	IN
55555	378	3	1	1	CD
55555	378	4	cup	cup	NN
55555	378	5	of	of	IN
55555	378	6	milk	milk	NN
55555	378	7	,	,	,
55555	378	8	1	1	CD
55555	378	9	teaspoon	teaspoon	NN
55555	378	10	of	of	IN
55555	378	11	sugar	sugar	NN
55555	378	12	and	and	CC
55555	378	13	1	1	CD
55555	378	14	tablespoon	tablespoon	NN
55555	378	15	of	of	IN
55555	378	16	potato	potato	NN
55555	378	17	flour	flour	NN
55555	378	18	(	(	-LRB-
55555	378	19	or	or	CC
55555	378	20	other	other	JJ
55555	378	21	thickening	thickening	NN
55555	378	22	)	)	-RRB-
55555	378	23	,	,	,
55555	378	24	and	and	CC
55555	378	25	add	add	VB
55555	378	26	to	to	IN
55555	378	27	the	the	DT
55555	378	28	boiling	boiling	NN
55555	378	29	soup	soup	NN
55555	378	30	;	;	:
55555	378	31	then	then	RB
55555	378	32	strain	strain	VB
55555	378	33	,	,	,
55555	378	34	reheat	reheat	VBP
55555	378	35	,	,	,
55555	378	36	and	and	CC
55555	378	37	serve	serve	VB
55555	378	38	with	with	IN
55555	378	39	the	the	DT
55555	378	40	addition	addition	NN
55555	378	41	of	of	IN
55555	378	42	1	1	CD
55555	378	43	tablespoon	tablespoon	NN
55555	378	44	of	of	IN
55555	378	45	whipped	whip	VBN
55555	378	46	cream	cream	NN
55555	378	47	.	.	.
55555	379	1	GERMAN	GERMAN	NNP
55555	379	2	SORREL	SORREL	NNP
55555	379	3	SOUP	soup	NN
55555	379	4	The	the	DT
55555	379	5	Germans	Germans	NNPS
55555	379	6	enrich	enrich	VBP
55555	379	7	the	the	DT
55555	379	8	above	above	JJ
55555	379	9	soup	soup	NN
55555	379	10	by	by	IN
55555	379	11	pouring	pour	VBG
55555	379	12	it	-PRON-	PRP
55555	379	13	upon	upon	IN
55555	379	14	a	a	DT
55555	379	15	1/2	1/2	CD
55555	379	16	cup	cup	NN
55555	379	17	of	of	IN
55555	379	18	milk	milk	NN
55555	379	19	in	in	IN
55555	379	20	which	which	WDT
55555	379	21	the	the	DT
55555	379	22	yolks	yolk	NNS
55555	379	23	of	of	IN
55555	379	24	2	2	CD
55555	379	25	eggs	egg	NNS
55555	379	26	have	have	VBP
55555	379	27	been	be	VBN
55555	379	28	beaten	beat	VBN
55555	379	29	.	.	.
55555	380	1	Do	do	VBP
55555	380	2	not	not	RB
55555	380	3	reverse	reverse	VB
55555	380	4	the	the	DT
55555	380	5	process	process	NN
55555	380	6	,	,	,
55555	380	7	as	as	IN
55555	380	8	it	-PRON-	PRP
55555	380	9	will	will	MD
55555	380	10	curdle	curdle	VB
55555	380	11	the	the	DT
55555	380	12	soup	soup	NN
55555	380	13	.	.	.
55555	381	1	ST	ST	NNP
55555	381	2	.	.	.
55555	381	3	GERMAIN	GERMAIN	NNP
55555	381	4	SOUP	SOUP	NNP
55555	381	5	Take	Take	NNP
55555	381	6	2	2	CD
55555	381	7	cans	can	NNS
55555	381	8	of	of	IN
55555	381	9	peas	pea	NNS
55555	381	10	,	,	,
55555	381	11	reserving	reserve	VBG
55555	381	12	1/2	1/2	CD
55555	381	13	cup	cup	NN
55555	381	14	of	of	IN
55555	381	15	them	-PRON-	PRP
55555	381	16	,	,	,
55555	381	17	and	and	CC
55555	381	18	put	put	VBD
55555	381	19	them	-PRON-	PRP
55555	381	20	in	in	IN
55555	381	21	a	a	DT
55555	381	22	double	double	JJ
55555	381	23	boiler	boiler	NN
55555	381	24	with	with	IN
55555	381	25	1	1	CD
55555	381	26	onion	onion	NN
55555	381	27	cut	cut	VBN
55555	381	28	in	in	IN
55555	381	29	4	4	CD
55555	381	30	pieces	piece	NNS
55555	381	31	with	with	IN
55555	381	32	a	a	DT
55555	381	33	clove	clove	NN
55555	381	34	stuck	stick	VBN
55555	381	35	in	in	IN
55555	381	36	each	each	DT
55555	381	37	,	,	,
55555	381	38	1	1	CD
55555	381	39	tablespoon	tablespoon	NN
55555	381	40	of	of	IN
55555	381	41	salt	salt	NN
55555	381	42	,	,	,
55555	381	43	1	1	CD
55555	381	44	saltspoon	saltspoon	NN
55555	381	45	of	of	IN
55555	381	46	pepper	pepper	NN
55555	381	47	,	,	,
55555	381	48	1	1	CD
55555	381	49	teaspoon	teaspoon	NN
55555	381	50	of	of	IN
55555	381	51	sugar	sugar	NN
55555	381	52	,	,	,
55555	381	53	1	1	CD
55555	381	54	bay	bay	NN
55555	381	55	leaf	leaf	NN
55555	381	56	,	,	,
55555	381	57	and	and	CC
55555	381	58	a	a	DT
55555	381	59	sprig	sprig	NN
55555	381	60	of	of	IN
55555	381	61	parsley	parsley	NNP
55555	381	62	;	;	:
55555	381	63	cover	cover	VB
55555	381	64	and	and	CC
55555	381	65	let	let	VB
55555	381	66	cook	cook	NN
55555	381	67	for	for	IN
55555	381	68	half	half	PDT
55555	381	69	an	an	DT
55555	381	70	hour	hour	NN
55555	381	71	,	,	,
55555	381	72	then	then	RB
55555	381	73	mash	mash	VB
55555	381	74	the	the	DT
55555	381	75	contents	content	NNS
55555	381	76	of	of	IN
55555	381	77	the	the	DT
55555	381	78	double	double	JJ
55555	381	79	boiler	boiler	NN
55555	381	80	with	with	IN
55555	381	81	a	a	DT
55555	381	82	potato	potato	NN
55555	381	83	-	-	HYPH
55555	381	84	masher	masher	NN
55555	381	85	,	,	,
55555	381	86	and	and	CC
55555	381	87	add	add	VB
55555	381	88	to	to	IN
55555	381	89	them	-PRON-	PRP
55555	381	90	6	6	CD
55555	381	91	cups	cup	NNS
55555	381	92	of	of	IN
55555	381	93	water	water	NN
55555	381	94	,	,	,
55555	381	95	and	and	CC
55555	381	96	when	when	WRB
55555	381	97	this	this	DT
55555	381	98	boils	boil	VBZ
55555	381	99	add	add	VB
55555	381	100	to	to	IN
55555	381	101	the	the	DT
55555	381	102	soup	soup	NN
55555	381	103	2	2	CD
55555	381	104	tablespoons	tablespoon	NNS
55555	381	105	of	of	IN
55555	381	106	butter	butter	NN
55555	381	107	and	and	CC
55555	381	108	2	2	CD
55555	381	109	of	of	IN
55555	381	110	flour	flour	NN
55555	381	111	rubbed	rub	VBN
55555	381	112	together	together	RB
55555	381	113	;	;	:
55555	381	114	stir	stir	VB
55555	381	115	well	well	RB
55555	381	116	and	and	CC
55555	381	117	cook	cook	VB
55555	381	118	fifteen	fifteen	CD
55555	381	119	minutes	minute	NNS
55555	381	120	,	,	,
55555	381	121	then	then	RB
55555	381	122	press	press	VB
55555	381	123	through	through	IN
55555	381	124	a	a	DT
55555	381	125	sieve	sieve	NN
55555	381	126	.	.	.
55555	382	1	Return	return	VB
55555	382	2	to	to	IN
55555	382	3	the	the	DT
55555	382	4	double	double	JJ
55555	382	5	boiler	boiler	NN
55555	382	6	,	,	,
55555	382	7	add	add	VB
55555	382	8	2	2	CD
55555	382	9	cups	cup	NNS
55555	382	10	of	of	IN
55555	382	11	milk	milk	NN
55555	382	12	,	,	,
55555	382	13	the	the	DT
55555	382	14	1/2	1/2	CD
55555	382	15	cup	cup	NN
55555	382	16	of	of	IN
55555	382	17	peas	pea	NNS
55555	382	18	drained	drain	VBN
55555	382	19	dry	dry	JJ
55555	382	20	,	,	,
55555	382	21	and	and	CC
55555	382	22	reheat	reheat	VB
55555	382	23	,	,	,
55555	382	24	seasoning	season	VBG
55555	382	25	afresh	afresh	RB
55555	382	26	before	before	IN
55555	382	27	serving	serve	VBG
55555	382	28	with	with	IN
55555	382	29	croutons	crouton	NNS
55555	382	30	.	.	.
55555	383	1	SPAGHETTI	SPAGHETTI	NNP
55555	383	2	SOUP	SOUP	NNP
55555	383	3	Melt	Melt	NNP
55555	383	4	1	1	CD
55555	383	5	tablespoon	tablespoon	NN
55555	383	6	of	of	IN
55555	383	7	butter	butter	NN
55555	383	8	in	in	IN
55555	383	9	a	a	DT
55555	383	10	large	large	JJ
55555	383	11	saucepan	saucepan	NN
55555	383	12	,	,	,
55555	383	13	and	and	CC
55555	383	14	add	add	VB
55555	383	15	to	to	IN
55555	383	16	it	-PRON-	PRP
55555	383	17	1	1	CD
55555	383	18	thinly	thinly	RB
55555	383	19	sliced	sliced	JJ
55555	383	20	onion	onion	NN
55555	383	21	,	,	,
55555	383	22	2	2	CD
55555	383	23	slices	slice	NNS
55555	383	24	of	of	IN
55555	383	25	carrot	carrot	NN
55555	383	26	,	,	,
55555	383	27	2	2	CD
55555	383	28	slices	slice	NNS
55555	383	29	of	of	IN
55555	383	30	turnip	turnip	NN
55555	383	31	,	,	,
55555	383	32	1/2	1/2	CD
55555	383	33	cup	cup	NN
55555	383	34	of	of	IN
55555	383	35	chopped	chop	VBN
55555	383	36	celery	celery	NN
55555	383	37	(	(	-LRB-
55555	383	38	or	or	CC
55555	383	39	1	1	CD
55555	383	40	teaspoon	teaspoon	NN
55555	383	41	of	of	IN
55555	383	42	celery	celery	NN
55555	383	43	seed	seed	NN
55555	383	44	may	may	MD
55555	383	45	be	be	VB
55555	383	46	used	use	VBN
55555	383	47	instead	instead	RB
55555	383	48	)	)	-RRB-
55555	383	49	,	,	,
55555	383	50	and	and	CC
55555	383	51	let	let	VB
55555	383	52	cook	cook	NN
55555	383	53	very	very	RB
55555	383	54	slowly	slowly	RB
55555	383	55	.	.	.
55555	384	1	Stir	stir	VB
55555	384	2	frequently	frequently	RB
55555	384	3	,	,	,
55555	384	4	and	and	CC
55555	384	5	at	at	IN
55555	384	6	the	the	DT
55555	384	7	end	end	NN
55555	384	8	of	of	IN
55555	384	9	ten	ten	CD
55555	384	10	minutes	minute	NNS
55555	384	11	add	add	VBP
55555	384	12	2	2	CD
55555	384	13	cloves	clove	NNS
55555	384	14	,	,	,
55555	384	15	10	10	CD
55555	384	16	or	or	CC
55555	384	17	12	12	CD
55555	384	18	peppercorns	peppercorn	NNS
55555	384	19	,	,	,
55555	384	20	a	a	DT
55555	384	21	small	small	JJ
55555	384	22	piece	piece	NN
55555	384	23	of	of	IN
55555	384	24	cinnamon	cinnamon	NN
55555	384	25	,	,	,
55555	384	26	and	and	CC
55555	384	27	1	1	CD
55555	384	28	large	large	JJ
55555	384	29	bay	bay	NN
55555	384	30	leaf	leaf	NN
55555	384	31	,	,	,
55555	384	32	and	and	CC
55555	384	33	8	8	CD
55555	384	34	cups	cup	NNS
55555	384	35	(	(	-LRB-
55555	384	36	or	or	CC
55555	384	37	2	2	CD
55555	384	38	quarts	quart	NNS
55555	384	39	)	)	-RRB-
55555	384	40	of	of	IN
55555	384	41	cold	cold	JJ
55555	384	42	water	water	NN
55555	384	43	.	.	.
55555	385	1	Cover	cover	VB
55555	385	2	the	the	DT
55555	385	3	saucepan	saucepan	NN
55555	385	4	and	and	CC
55555	385	5	let	let	VB
55555	385	6	the	the	DT
55555	385	7	soup	soup	NN
55555	385	8	cook	cook	VB
55555	385	9	slowly	slowly	RB
55555	385	10	three	three	CD
55555	385	11	quarters	quarter	NNS
55555	385	12	of	of	IN
55555	385	13	an	an	DT
55555	385	14	hour	hour	NN
55555	385	15	,	,	,
55555	385	16	then	then	RB
55555	385	17	strain	strain	VB
55555	385	18	carefully	carefully	RB
55555	385	19	and	and	CC
55555	385	20	return	return	VB
55555	385	21	to	to	IN
55555	385	22	the	the	DT
55555	385	23	saucepan	saucepan	NN
55555	385	24	.	.	.
55555	386	1	Season	season	NN
55555	386	2	with	with	IN
55555	386	3	1	1	CD
55555	386	4	teaspoon	teaspoon	NN
55555	386	5	of	of	IN
55555	386	6	salt	salt	NN
55555	386	7	,	,	,
55555	386	8	and	and	CC
55555	386	9	add	add	VB
55555	386	10	1/2	1/2	CD
55555	386	11	cup	cup	NN
55555	386	12	of	of	IN
55555	386	13	spaghetti	spaghetti	NNS
55555	386	14	broken	break	VBN
55555	386	15	into	into	IN
55555	386	16	inch	inch	NN
55555	386	17	-	-	HYPH
55555	386	18	long	long	JJ
55555	386	19	pieces	piece	NNS
55555	386	20	.	.	.
55555	387	1	Cover	cover	VB
55555	387	2	the	the	DT
55555	387	3	saucepan	saucepan	NN
55555	387	4	and	and	CC
55555	387	5	let	let	VB
55555	387	6	the	the	DT
55555	387	7	soup	soup	NN
55555	387	8	simmer	simmer	NN
55555	387	9	for	for	IN
55555	387	10	an	an	DT
55555	387	11	hour	hour	NN
55555	387	12	,	,	,
55555	387	13	as	as	IN
55555	387	14	this	this	DT
55555	387	15	will	will	MD
55555	387	16	draw	draw	VB
55555	387	17	more	more	JJR
55555	387	18	flavour	flavour	NN
55555	387	19	from	from	IN
55555	387	20	the	the	DT
55555	387	21	spaghetti	spaghetti	NNS
55555	387	22	than	than	IN
55555	387	23	rapid	rapid	JJ
55555	387	24	boiling	boiling	NN
55555	387	25	,	,	,
55555	387	26	and	and	CC
55555	387	27	is	be	VBZ
55555	387	28	the	the	DT
55555	387	29	better	well	JJR
55555	387	30	way	way	NN
55555	387	31	for	for	IN
55555	387	32	a	a	DT
55555	387	33	soup	soup	NN
55555	387	34	,	,	,
55555	387	35	since	since	IN
55555	387	36	the	the	DT
55555	387	37	object	object	NN
55555	387	38	is	be	VBZ
55555	387	39	to	to	TO
55555	387	40	extract	extract	VB
55555	387	41	the	the	DT
55555	387	42	flavour	flavour	NN
55555	387	43	of	of	IN
55555	387	44	the	the	DT
55555	387	45	ingredients	ingredient	NNS
55555	387	46	.	.	.
55555	388	1	Grated	Grated	NNP
55555	388	2	or	or	CC
55555	388	3	Parmesan	Parmesan	NNP
55555	388	4	cheese	cheese	NN
55555	388	5	served	serve	VBD
55555	388	6	with	with	IN
55555	388	7	this	this	DT
55555	388	8	soup	soup	NN
55555	388	9	is	be	VBZ
55555	388	10	an	an	DT
55555	388	11	improvement	improvement	NN
55555	388	12	.	.	.
55555	389	1	SCOTCH	SCOTCH	NNP
55555	389	2	BROTH	BROTH	NNP
55555	389	3	Put	Put	NNP
55555	389	4	2	2	CD
55555	389	5	quarts	quart	NNS
55555	389	6	of	of	IN
55555	389	7	water	water	NN
55555	389	8	in	in	IN
55555	389	9	kettle	kettle	NN
55555	389	10	,	,	,
55555	389	11	and	and	CC
55555	389	12	when	when	WRB
55555	389	13	at	at	IN
55555	389	14	boiling	boil	VBG
55555	389	15	point	point	NN
55555	389	16	add	add	VB
55555	389	17	1/2	1/2	CD
55555	389	18	cup	cup	NN
55555	389	19	of	of	IN
55555	389	20	pearl	pearl	NNP
55555	389	21	barley	barley	NNP
55555	389	22	,	,	,
55555	389	23	which	which	WDT
55555	389	24	has	have	VBZ
55555	389	25	been	be	VBN
55555	389	26	tossed	toss	VBN
55555	389	27	in	in	IN
55555	389	28	hot	hot	JJ
55555	389	29	butter	butter	NN
55555	389	30	in	in	IN
55555	389	31	a	a	DT
55555	389	32	frying	frying	JJ
55555	389	33	pan	pan	NN
55555	389	34	for	for	IN
55555	389	35	five	five	CD
55555	389	36	minutes	minute	NNS
55555	389	37	,	,	,
55555	389	38	and	and	CC
55555	389	39	let	let	VB
55555	389	40	cook	cook	NN
55555	389	41	slowly	slowly	RB
55555	389	42	.	.	.
55555	390	1	Cut	cut	VB
55555	390	2	up	up	RB
55555	390	3	2	2	CD
55555	390	4	carrots	carrot	NNS
55555	390	5	,	,	,
55555	390	6	2	2	CD
55555	390	7	turnips	turnip	NNS
55555	390	8	,	,	,
55555	390	9	and	and	CC
55555	390	10	3	3	CD
55555	390	11	large	large	JJ
55555	390	12	onions	onion	NNS
55555	390	13	,	,	,
55555	390	14	and	and	CC
55555	390	15	fry	fry	VB
55555	390	16	in	in	IN
55555	390	17	2	2	CD
55555	390	18	tablespoons	tablespoon	NNS
55555	390	19	of	of	IN
55555	390	20	butter	butter	NN
55555	390	21	.	.	.
55555	391	1	Chop	chop	VB
55555	391	2	a	a	DT
55555	391	3	sprig	sprig	NN
55555	391	4	of	of	IN
55555	391	5	parsley	parsley	NNP
55555	391	6	very	very	RB
55555	391	7	fine	fine	JJ
55555	391	8	,	,	,
55555	391	9	and	and	CC
55555	391	10	put	put	VBD
55555	391	11	with	with	IN
55555	391	12	the	the	DT
55555	391	13	other	other	JJ
55555	391	14	vegetables	vegetable	NNS
55555	391	15	into	into	IN
55555	391	16	the	the	DT
55555	391	17	barley	barley	NN
55555	391	18	and	and	CC
55555	391	19	water	water	NN
55555	391	20	.	.	.
55555	392	1	Let	let	VB
55555	392	2	cook	cook	NN
55555	392	3	slowly	slowly	RB
55555	392	4	for	for	IN
55555	392	5	two	two	CD
55555	392	6	hours	hour	NNS
55555	392	7	,	,	,
55555	392	8	season	season	NN
55555	392	9	with	with	IN
55555	392	10	pepper	pepper	NN
55555	392	11	and	and	CC
55555	392	12	salt	salt	NN
55555	392	13	,	,	,
55555	392	14	and	and	CC
55555	392	15	serve	serve	VB
55555	392	16	.	.	.
55555	393	1	A	a	DT
55555	393	2	1/2	1/2	CD
55555	393	3	teaspoon	teaspoon	NN
55555	393	4	of	of	IN
55555	393	5	soup	soup	NN
55555	393	6	-	-	HYPH
55555	393	7	browning	browning	NN
55555	393	8	improves	improve	VBZ
55555	393	9	the	the	DT
55555	393	10	appearance	appearance	NN
55555	393	11	of	of	IN
55555	393	12	the	the	DT
55555	393	13	broth	broth	NN
55555	393	14	.	.	.
55555	394	1	SPANISH	SPANISH	NNP
55555	394	2	TOMATO	TOMATO	NNP
55555	394	3	SOUP	SOUP	NNP
55555	394	4	Put	put	NN
55555	394	5	1	1	CD
55555	394	6	tablespoon	tablespoon	NN
55555	394	7	of	of	IN
55555	394	8	butter	butter	NN
55555	394	9	in	in	IN
55555	394	10	a	a	DT
55555	394	11	saucepan	saucepan	NN
55555	394	12	,	,	,
55555	394	13	and	and	CC
55555	394	14	when	when	WRB
55555	394	15	melted	melt	VBN
55555	394	16	stir	stir	NN
55555	394	17	into	into	IN
55555	394	18	it	-PRON-	PRP
55555	394	19	3	3	CD
55555	394	20	onions	onion	NNS
55555	394	21	thinly	thinly	RB
55555	394	22	sliced	slice	VBN
55555	394	23	,	,	,
55555	394	24	and	and	CC
55555	394	25	let	let	VB
55555	394	26	simmer	simmer	NN
55555	394	27	for	for	IN
55555	394	28	ten	ten	CD
55555	394	29	minutes	minute	NNS
55555	394	30	;	;	:
55555	394	31	then	then	RB
55555	394	32	add	add	VB
55555	394	33	to	to	IN
55555	394	34	them	-PRON-	PRP
55555	394	35	the	the	DT
55555	394	36	juice	juice	NN
55555	394	37	from	from	IN
55555	394	38	1	1	CD
55555	394	39	can	can	NN
55555	394	40	of	of	IN
55555	394	41	tomatoes	tomato	NNS
55555	394	42	and	and	CC
55555	394	43	2	2	CD
55555	394	44	of	of	IN
55555	394	45	the	the	DT
55555	394	46	tomatoes	tomato	NNS
55555	394	47	,	,	,
55555	394	48	and	and	CC
55555	394	49	let	let	VB
55555	394	50	cook	cook	NN
55555	394	51	slowly	slowly	RB
55555	394	52	for	for	IN
55555	394	53	twenty	twenty	CD
55555	394	54	minutes	minute	NNS
55555	394	55	;	;	:
55555	394	56	strain	strain	VB
55555	394	57	,	,	,
55555	394	58	pressing	press	VBG
55555	394	59	through	through	IN
55555	394	60	a	a	DT
55555	394	61	sieve	sieve	NN
55555	394	62	,	,	,
55555	394	63	return	return	VB
55555	394	64	to	to	IN
55555	394	65	the	the	DT
55555	394	66	fire	fire	NN
55555	394	67	,	,	,
55555	394	68	add	add	VB
55555	394	69	1	1	CD
55555	394	70	tablespoon	tablespoon	NN
55555	394	71	of	of	IN
55555	394	72	butter	butter	NN
55555	394	73	,	,	,
55555	394	74	some	some	DT
55555	394	75	pepper	pepper	NN
55555	394	76	and	and	CC
55555	394	77	salt	salt	NN
55555	394	78	,	,	,
55555	394	79	and	and	CC
55555	394	80	stir	stir	VB
55555	394	81	in	in	IN
55555	394	82	2	2	CD
55555	394	83	well	well	RB
55555	394	84	-	-	HYPH
55555	394	85	beaten	beat	VBN
55555	394	86	eggs	egg	NNS
55555	394	87	.	.	.
55555	395	1	Do	do	VB
55555	395	2	not	not	RB
55555	395	3	let	let	VB
55555	395	4	the	the	DT
55555	395	5	soup	soup	NN
55555	395	6	boil	boil	NN
55555	395	7	after	after	IN
55555	395	8	adding	add	VBG
55555	395	9	the	the	DT
55555	395	10	eggs	egg	NNS
55555	395	11	.	.	.
55555	396	1	TOMATO	tomato	NN
55555	396	2	-	-	HYPH
55555	396	3	TAPIOCA	TAPIOCA	NNP
55555	396	4	SOUP	SOUP	NNP
55555	396	5	Put	Put	NNP
55555	396	6	2	2	CD
55555	396	7	quarts	quart	NNS
55555	396	8	of	of	IN
55555	396	9	water	water	NN
55555	396	10	into	into	IN
55555	396	11	a	a	DT
55555	396	12	double	double	JJ
55555	396	13	boiler	boiler	NN
55555	396	14	,	,	,
55555	396	15	and	and	CC
55555	396	16	when	when	WRB
55555	396	17	it	-PRON-	PRP
55555	396	18	boils	boil	VBZ
55555	396	19	add	add	VBP
55555	396	20	1/2	1/2	CD
55555	396	21	cup	cup	NN
55555	396	22	of	of	IN
55555	396	23	tapioca	tapioca	NN
55555	396	24	.	.	.
55555	397	1	Slice	slice	NN
55555	397	2	6	6	CD
55555	397	3	large	large	JJ
55555	397	4	tomatoes	tomato	NNS
55555	397	5	(	(	-LRB-
55555	397	6	or	or	CC
55555	397	7	use	use	VBP
55555	397	8	2	2	CD
55555	397	9	cups	cup	NNS
55555	397	10	of	of	IN
55555	397	11	strained	strained	JJ
55555	397	12	canned	canned	JJ
55555	397	13	tomatoes	tomato	NNS
55555	397	14	)	)	-RRB-
55555	397	15	,	,	,
55555	397	16	cut	cut	VBN
55555	397	17	2	2	CD
55555	397	18	onions	onion	NNS
55555	397	19	fine	fine	JJ
55555	397	20	,	,	,
55555	397	21	and	and	CC
55555	397	22	fry	fry	VB
55555	397	23	together	together	RB
55555	397	24	until	until	IN
55555	397	25	a	a	DT
55555	397	26	light	light	JJ
55555	397	27	brown	brown	NN
55555	397	28	in	in	IN
55555	397	29	1	1	CD
55555	397	30	tablespoon	tablespoon	NN
55555	397	31	of	of	IN
55555	397	32	butter	butter	NN
55555	397	33	.	.	.
55555	398	1	Scrape	scrape	VB
55555	398	2	the	the	DT
55555	398	3	contents	content	NNS
55555	398	4	of	of	IN
55555	398	5	the	the	DT
55555	398	6	pan	pan	NN
55555	398	7	into	into	IN
55555	398	8	the	the	DT
55555	398	9	kettle	kettle	NN
55555	398	10	and	and	CC
55555	398	11	let	let	VB
55555	398	12	simmer	simmer	NN
55555	398	13	slowly	slowly	RB
55555	398	14	for	for	IN
55555	398	15	an	an	DT
55555	398	16	hour	hour	NN
55555	398	17	and	and	CC
55555	398	18	a	a	DT
55555	398	19	half	half	NN
55555	398	20	,	,	,
55555	398	21	then	then	RB
55555	398	22	season	season	NN
55555	398	23	well	well	RB
55555	398	24	and	and	CC
55555	398	25	serve	serve	VB
55555	398	26	.	.	.
55555	399	1	TOMATO	TOMATO	NNP
55555	399	2	CREAM	CREAM	NNP
55555	399	3	SOUP	soup	NN
55555	399	4	Take	take	NN
55555	399	5	2	2	CD
55555	399	6	cups	cup	NNS
55555	399	7	of	of	IN
55555	399	8	canned	canned	JJ
55555	399	9	tomatoes	tomato	NNS
55555	399	10	,	,	,
55555	399	11	juice	juice	NN
55555	399	12	and	and	CC
55555	399	13	all	all	DT
55555	399	14	,	,	,
55555	399	15	mash	mash	VB
55555	399	16	the	the	DT
55555	399	17	large	large	JJ
55555	399	18	pieces	piece	NNS
55555	399	19	to	to	IN
55555	399	20	a	a	DT
55555	399	21	pulp	pulp	NN
55555	399	22	,	,	,
55555	399	23	and	and	CC
55555	399	24	place	place	NN
55555	399	25	in	in	IN
55555	399	26	a	a	DT
55555	399	27	saucepan	saucepan	NN
55555	399	28	with	with	IN
55555	399	29	1	1	CD
55555	399	30	1/2	1/2	CD
55555	399	31	cups	cup	NNS
55555	399	32	of	of	IN
55555	399	33	hot	hot	JJ
55555	399	34	water	water	NN
55555	399	35	and	and	CC
55555	399	36	a	a	DT
55555	399	37	piece	piece	NN
55555	399	38	of	of	IN
55555	399	39	butter	butter	NN
55555	399	40	the	the	DT
55555	399	41	size	size	NN
55555	399	42	of	of	IN
55555	399	43	an	an	DT
55555	399	44	egg	egg	NN
55555	399	45	,	,	,
55555	399	46	a	a	DT
55555	399	47	pinch	pinch	NN
55555	399	48	of	of	IN
55555	399	49	pepper	pepper	NN
55555	399	50	,	,	,
55555	399	51	1/2	1/2	CD
55555	399	52	teaspoon	teaspoon	NN
55555	399	53	of	of	IN
55555	399	54	salt	salt	NN
55555	399	55	,	,	,
55555	399	56	and	and	CC
55555	399	57	1	1	CD
55555	399	58	bay	bay	NN
55555	399	59	leaf	leaf	NN
55555	399	60	.	.	.
55555	400	1	Let	let	VB
55555	400	2	come	come	VB
55555	400	3	to	to	IN
55555	400	4	a	a	DT
55555	400	5	boil	boil	NN
55555	400	6	,	,	,
55555	400	7	and	and	CC
55555	400	8	then	then	RB
55555	400	9	add	add	VB
55555	400	10	1/4	1/4	CD
55555	400	11	teaspoon	teaspoon	NN
55555	400	12	of	of	IN
55555	400	13	carbonate	carbonate	NN
55555	400	14	of	of	IN
55555	400	15	soda	soda	NN
55555	400	16	,	,	,
55555	400	17	stir	stir	VB
55555	400	18	for	for	IN
55555	400	19	one	one	CD
55555	400	20	minute	minute	NN
55555	400	21	,	,	,
55555	400	22	and	and	CC
55555	400	23	add	add	VB
55555	400	24	2	2	CD
55555	400	25	cups	cup	NNS
55555	400	26	of	of	IN
55555	400	27	milk	milk	NN
55555	400	28	.	.	.
55555	401	1	Let	let	VB
55555	401	2	boil	boil	VB
55555	401	3	up	up	RP
55555	401	4	and	and	CC
55555	401	5	pour	pour	VB
55555	401	6	in	in	IN
55555	401	7	tureen	tureen	NN
55555	401	8	in	in	IN
55555	401	9	which	which	WDT
55555	401	10	is	be	VBZ
55555	401	11	a	a	DT
55555	401	12	1/2	1/2	CD
55555	401	13	cup	cup	NN
55555	401	14	of	of	IN
55555	401	15	cracker	cracker	NN
55555	401	16	crumbs	crumb	VBZ
55555	401	17	very	very	RB
55555	401	18	finely	finely	RB
55555	401	19	rolled	roll	VBN
55555	401	20	.	.	.
55555	402	1	Use	use	VB
55555	402	2	this	this	DT
55555	402	3	way	way	NN
55555	402	4	for	for	IN
55555	402	5	ordinary	ordinary	JJ
55555	402	6	use	use	NN
55555	402	7	,	,	,
55555	402	8	or	or	CC
55555	402	9	strain	strain	VB
55555	402	10	to	to	TO
55555	402	11	serve	serve	VB
55555	402	12	in	in	IN
55555	402	13	cups	cup	NNS
55555	402	14	.	.	.
55555	403	1	TOMATO	tomato	NN
55555	403	2	AND	and	CC
55555	403	3	CORN	CORN	NNS
55555	403	4	BISQUE	BISQUE	VBD
55555	403	5	Put	put	NN
55555	403	6	1	1	CD
55555	403	7	quart	quart	NN
55555	403	8	of	of	IN
55555	403	9	milk	milk	NN
55555	403	10	and	and	CC
55555	403	11	1	1	CD
55555	403	12	can	can	MD
55555	403	13	of	of	IN
55555	403	14	corn	corn	NN
55555	403	15	in	in	IN
55555	403	16	a	a	DT
55555	403	17	double	double	JJ
55555	403	18	boiler	boiler	NN
55555	403	19	and	and	CC
55555	403	20	let	let	VB
55555	403	21	simmer	simmer	JJ
55555	403	22	fifteen	fifteen	CD
55555	403	23	minutes	minute	NNS
55555	403	24	;	;	:
55555	403	25	then	then	RB
55555	403	26	add	add	VB
55555	403	27	1	1	CD
55555	403	28	teaspoon	teaspoon	NN
55555	403	29	of	of	IN
55555	403	30	butter	butter	NN
55555	403	31	,	,	,
55555	403	32	season	season	NN
55555	403	33	well	well	RB
55555	403	34	with	with	IN
55555	403	35	salt	salt	NN
55555	403	36	and	and	CC
55555	403	37	pepper	pepper	NN
55555	403	38	,	,	,
55555	403	39	and	and	CC
55555	403	40	press	press	VB
55555	403	41	through	through	IN
55555	403	42	a	a	DT
55555	403	43	sieve	sieve	NN
55555	403	44	,	,	,
55555	403	45	and	and	CC
55555	403	46	put	put	VBD
55555	403	47	back	back	RB
55555	403	48	into	into	IN
55555	403	49	the	the	DT
55555	403	50	double	double	JJ
55555	403	51	boiler	boiler	NN
55555	403	52	.	.	.
55555	404	1	Add	add	VB
55555	404	2	1/2	1/2	CD
55555	404	3	cup	cup	NN
55555	404	4	of	of	IN
55555	404	5	boiled	boil	VBN
55555	404	6	tomatoes	tomato	NNS
55555	404	7	which	which	WDT
55555	404	8	have	have	VBP
55555	404	9	been	be	VBN
55555	404	10	pressed	press	VBN
55555	404	11	through	through	IN
55555	404	12	a	a	DT
55555	404	13	sieve	sieve	NN
55555	404	14	,	,	,
55555	404	15	stir	stir	VB
55555	404	16	together	together	RB
55555	404	17	,	,	,
55555	404	18	reheat	reheat	VBP
55555	404	19	,	,	,
55555	404	20	and	and	CC
55555	404	21	serve	serve	VB
55555	404	22	.	.	.
55555	405	1	TOMATO	tomato	NN
55555	405	2	-	-	HYPH
55555	405	3	MACARONI	MACARONI	NNP
55555	405	4	SOUP	SOUP	NNP
55555	405	5	Put	Put	NNP
55555	405	6	1	1	CD
55555	405	7	can	can	NN
55555	405	8	of	of	IN
55555	405	9	tomatoes	tomato	NNS
55555	405	10	,	,	,
55555	405	11	1	1	CD
55555	405	12	sprig	sprig	NN
55555	405	13	of	of	IN
55555	405	14	parsley	parsley	NNP
55555	405	15	,	,	,
55555	405	16	1	1	CD
55555	405	17	onion	onion	NN
55555	405	18	with	with	IN
55555	405	19	4	4	CD
55555	405	20	cloves	clove	NNS
55555	405	21	stuck	stick	VBN
55555	405	22	in	in	IN
55555	405	23	it	-PRON-	PRP
55555	405	24	,	,	,
55555	405	25	1	1	CD
55555	405	26	tablespoon	tablespoon	NN
55555	405	27	of	of	IN
55555	405	28	salt	salt	NN
55555	405	29	,	,	,
55555	405	30	6	6	CD
55555	405	31	peppercorns	peppercorn	NNS
55555	405	32	,	,	,
55555	405	33	and	and	CC
55555	405	34	6	6	CD
55555	405	35	cups	cup	NNS
55555	405	36	of	of	IN
55555	405	37	cold	cold	JJ
55555	405	38	water	water	NN
55555	405	39	in	in	IN
55555	405	40	a	a	DT
55555	405	41	saucepan	saucepan	NN
55555	405	42	,	,	,
55555	405	43	and	and	CC
55555	405	44	let	let	VB
55555	405	45	cook	cook	NN
55555	405	46	slowly	slowly	RB
55555	405	47	for	for	IN
55555	405	48	three	three	CD
55555	405	49	quarters	quarter	NNS
55555	405	50	of	of	IN
55555	405	51	an	an	DT
55555	405	52	hour	hour	NN
55555	405	53	;	;	:
55555	405	54	then	then	RB
55555	405	55	strain	strain	VB
55555	405	56	and	and	CC
55555	405	57	return	return	VB
55555	405	58	to	to	IN
55555	405	59	the	the	DT
55555	405	60	saucepan	saucepan	NN
55555	405	61	,	,	,
55555	405	62	and	and	CC
55555	405	63	when	when	WRB
55555	405	64	boiling	boil	VBG
55555	405	65	again	again	RB
55555	405	66	,	,	,
55555	405	67	add	add	VB
55555	405	68	1/2	1/2	CD
55555	405	69	cup	cup	NN
55555	405	70	of	of	IN
55555	405	71	macaroni	macaroni	NN
55555	405	72	which	which	WDT
55555	405	73	has	have	VBZ
55555	405	74	been	be	VBN
55555	405	75	broken	break	VBN
55555	405	76	into	into	IN
55555	405	77	small	small	JJ
55555	405	78	pieces	piece	NNS
55555	405	79	,	,	,
55555	405	80	and	and	CC
55555	405	81	cover	cover	VB
55555	405	82	and	and	CC
55555	405	83	cook	cook	VBP
55555	405	84	for	for	IN
55555	405	85	half	half	PDT
55555	405	86	an	an	DT
55555	405	87	hour	hour	NN
55555	405	88	.	.	.
55555	406	1	Season	season	NN
55555	406	2	afresh	afresh	RB
55555	406	3	before	before	IN
55555	406	4	serving	serve	VBG
55555	406	5	.	.	.
55555	407	1	Spaghetti	Spaghetti	NNS
55555	407	2	or	or	CC
55555	407	3	noodles	noodle	NNS
55555	407	4	may	may	MD
55555	407	5	be	be	VB
55555	407	6	used	use	VBN
55555	407	7	instead	instead	RB
55555	407	8	of	of	IN
55555	407	9	macaroni	macaroni	NNP
55555	407	10	.	.	.
55555	408	1	TOMATO	TOMATO	NNP
55555	408	2	SOUP	SOUP	NNP
55555	408	3	Let	Let	VBD
55555	408	4	1	1	CD
55555	408	5	quart	quart	NN
55555	408	6	can	can	MD
55555	408	7	of	of	IN
55555	408	8	tomatoes	tomato	NNS
55555	408	9	,	,	,
55555	408	10	2	2	CD
55555	408	11	cups	cup	NNS
55555	408	12	of	of	IN
55555	408	13	water	water	NN
55555	408	14	(	(	-LRB-
55555	408	15	or	or	CC
55555	408	16	rice	rice	VB
55555	408	17	stock	stock	NN
55555	408	18	)	)	-RRB-
55555	408	19	,	,	,
55555	408	20	a	a	DT
55555	408	21	sprig	sprig	NN
55555	408	22	of	of	IN
55555	408	23	parsley	parsley	NNP
55555	408	24	,	,	,
55555	408	25	1	1	CD
55555	408	26	bay	bay	NN
55555	408	27	leaf	leaf	NN
55555	408	28	,	,	,
55555	408	29	and	and	CC
55555	408	30	1	1	CD
55555	408	31	onion	onion	NN
55555	408	32	simmer	simmer	NN
55555	408	33	together	together	RB
55555	408	34	for	for	IN
55555	408	35	fifteen	fifteen	CD
55555	408	36	minutes	minute	NNS
55555	408	37	,	,	,
55555	408	38	then	then	RB
55555	408	39	press	press	VB
55555	408	40	through	through	IN
55555	408	41	a	a	DT
55555	408	42	sieve	sieve	NN
55555	408	43	and	and	CC
55555	408	44	return	return	VB
55555	408	45	to	to	IN
55555	408	46	the	the	DT
55555	408	47	fire	fire	NN
55555	408	48	to	to	TO
55555	408	49	boil	boil	VB
55555	408	50	.	.	.
55555	409	1	Rub	Rub	NNP
55555	409	2	1	1	CD
55555	409	3	tablespoon	tablespoon	NN
55555	409	4	of	of	IN
55555	409	5	butter	butter	NN
55555	409	6	and	and	CC
55555	409	7	1	1	CD
55555	409	8	tablespoon	tablespoon	NN
55555	409	9	of	of	IN
55555	409	10	flour	flour	NN
55555	409	11	together	together	RB
55555	409	12	,	,	,
55555	409	13	and	and	CC
55555	409	14	stir	stir	VB
55555	409	15	into	into	IN
55555	409	16	the	the	DT
55555	409	17	boiling	boiling	NN
55555	409	18	soup	soup	NN
55555	409	19	until	until	IN
55555	409	20	smooth	smooth	JJ
55555	409	21	.	.	.
55555	410	1	Add	add	VB
55555	410	2	salt	salt	NN
55555	410	3	,	,	,
55555	410	4	pepper	pepper	NN
55555	410	5	,	,	,
55555	410	6	and	and	CC
55555	410	7	a	a	DT
55555	410	8	pinch	pinch	NN
55555	410	9	of	of	IN
55555	410	10	soda	soda	NN
55555	410	11	,	,	,
55555	410	12	and	and	CC
55555	410	13	serve	serve	VB
55555	410	14	immediately	immediately	RB
55555	410	15	with	with	IN
55555	410	16	croutons	crouton	NNS
55555	410	17	.	.	.
55555	411	1	If	if	IN
55555	411	2	water	water	NN
55555	411	3	in	in	IN
55555	411	4	which	which	WDT
55555	411	5	rice	rice	NN
55555	411	6	has	have	VBZ
55555	411	7	boiled	boil	VBN
55555	411	8	is	be	VBZ
55555	411	9	used	use	VBN
55555	411	10	omit	omit	NN
55555	411	11	the	the	DT
55555	411	12	flour	flour	NN
55555	411	13	and	and	CC
55555	411	14	the	the	DT
55555	411	15	soda	soda	NN
55555	411	16	.	.	.
55555	412	1	TOMATO	TOMATO	NNP
55555	412	2	-	-	HYPH
55555	412	3	OKRA	OKRA	NNP
55555	412	4	SOUP	SOUP	NNP
55555	412	5	Into	into	IN
55555	412	6	1	1	CD
55555	412	7	1/2	1/2	CD
55555	412	8	quarts	quart	NNS
55555	412	9	(	(	-LRB-
55555	412	10	6	6	CD
55555	412	11	cups	cup	NNS
55555	412	12	)	)	-RRB-
55555	412	13	of	of	IN
55555	412	14	boiling	boil	VBG
55555	412	15	water	water	NN
55555	412	16	put	put	VBD
55555	412	17	1/2	1/2	CD
55555	412	18	cup	cup	NN
55555	412	19	of	of	IN
55555	412	20	rice	rice	NN
55555	412	21	;	;	:
55555	412	22	cover	cover	VB
55555	412	23	and	and	CC
55555	412	24	let	let	VB
55555	412	25	boil	boil	VB
55555	412	26	fifteen	fifteen	CD
55555	412	27	minutes	minute	NNS
55555	412	28	,	,	,
55555	412	29	then	then	RB
55555	412	30	add	add	VB
55555	412	31	the	the	DT
55555	412	32	contents	content	NNS
55555	412	33	of	of	IN
55555	412	34	1	1	CD
55555	412	35	can	can	NN
55555	412	36	of	of	IN
55555	412	37	"	"	``
55555	412	38	tomato	tomato	NN
55555	412	39	-	-	HYPH
55555	412	40	okra	okra	NN
55555	412	41	"	"	''
55555	412	42	and	and	CC
55555	412	43	cook	cook	VB
55555	412	44	ten	ten	CD
55555	412	45	minutes	minute	NNS
55555	412	46	more	more	RBR
55555	412	47	.	.	.
55555	413	1	Reserve	reserve	NN
55555	413	2	2	2	CD
55555	413	3	okra	okra	NN
55555	413	4	pods	pod	NNS
55555	413	5	,	,	,
55555	413	6	2	2	CD
55555	413	7	tomatoes	tomato	NNS
55555	413	8	,	,	,
55555	413	9	and	and	CC
55555	413	10	1	1	CD
55555	413	11	tablespoon	tablespoon	NN
55555	413	12	of	of	IN
55555	413	13	rice	rice	NN
55555	413	14	,	,	,
55555	413	15	and	and	CC
55555	413	16	press	press	VB
55555	413	17	all	all	PDT
55555	413	18	the	the	DT
55555	413	19	rest	rest	NN
55555	413	20	through	through	IN
55555	413	21	a	a	DT
55555	413	22	sieve	sieve	NN
55555	413	23	.	.	.
55555	414	1	Return	return	VB
55555	414	2	to	to	IN
55555	414	3	the	the	DT
55555	414	4	fire	fire	NN
55555	414	5	,	,	,
55555	414	6	season	season	NN
55555	414	7	with	with	IN
55555	414	8	salt	salt	NN
55555	414	9	and	and	CC
55555	414	10	pepper	pepper	NN
55555	414	11	,	,	,
55555	414	12	and	and	CC
55555	414	13	add	add	VB
55555	414	14	the	the	DT
55555	414	15	rice	rice	NN
55555	414	16	and	and	CC
55555	414	17	tomatoes	tomato	NNS
55555	414	18	and	and	CC
55555	414	19	the	the	DT
55555	414	20	okra	okra	NN
55555	414	21	cut	cut	VBN
55555	414	22	in	in	IN
55555	414	23	thin	thin	JJ
55555	414	24	slices	slice	NNS
55555	414	25	.	.	.
55555	415	1	MULLIGATAWNY	MULLIGATAWNY	NNP
55555	415	2	SOUP	SOUP	NNP
55555	415	3	Make	make	VBP
55555	415	4	as	as	IN
55555	415	5	above	above	RB
55555	415	6	,	,	,
55555	415	7	but	but	CC
55555	415	8	strain	strain	VB
55555	415	9	,	,	,
55555	415	10	reserving	reserve	VBG
55555	415	11	a	a	DT
55555	415	12	little	little	JJ
55555	415	13	rice	rice	NN
55555	415	14	and	and	CC
55555	415	15	a	a	DT
55555	415	16	little	little	JJ
55555	415	17	tomato	tomato	NN
55555	415	18	to	to	TO
55555	415	19	add	add	VB
55555	415	20	later	later	RB
55555	415	21	;	;	:
55555	415	22	stir	stir	NN
55555	415	23	1	1	CD
55555	415	24	tablespoon	tablespoon	NN
55555	415	25	of	of	IN
55555	415	26	curry	curry	NN
55555	415	27	paste	paste	NN
55555	415	28	(	(	-LRB-
55555	415	29	or	or	CC
55555	415	30	powder	powder	NN
55555	415	31	)	)	-RRB-
55555	415	32	into	into	IN
55555	415	33	the	the	DT
55555	415	34	soup	soup	NN
55555	415	35	,	,	,
55555	415	36	reheat	reheat	VB
55555	415	37	,	,	,
55555	415	38	and	and	CC
55555	415	39	serve	serve	VB
55555	415	40	.	.	.
55555	416	1	VEGETABLE	VEGETABLE	NNP
55555	416	2	SOUP	SOUP	NNP
55555	416	3	.	.	.
55555	417	1	NO	no	UH
55555	417	2	.	.	.
55555	418	1	1	1	LS
55555	418	2	Cut	cut	NN
55555	418	3	in	in	IN
55555	418	4	tiny	tiny	JJ
55555	418	5	squares	square	NNS
55555	418	6	1	1	CD
55555	418	7	potato	potato	NN
55555	418	8	,	,	,
55555	418	9	1	1	CD
55555	418	10	onion	onion	NN
55555	418	11	,	,	,
55555	418	12	1/2	1/2	CD
55555	418	13	turnip	turnip	NN
55555	418	14	,	,	,
55555	418	15	1	1	CD
55555	418	16	carrot	carrot	NN
55555	418	17	,	,	,
55555	418	18	and	and	CC
55555	418	19	1	1	CD
55555	418	20	root	root	NN
55555	418	21	of	of	IN
55555	418	22	celery	celery	NN
55555	418	23	.	.	.
55555	419	1	Melt	melt	NN
55555	419	2	1	1	CD
55555	419	3	tablespoon	tablespoon	NN
55555	419	4	of	of	IN
55555	419	5	butter	butter	NN
55555	419	6	in	in	IN
55555	419	7	a	a	DT
55555	419	8	frying	fry	VBG
55555	419	9	pan	pan	NN
55555	419	10	,	,	,
55555	419	11	add	add	VB
55555	419	12	all	all	PDT
55555	419	13	the	the	DT
55555	419	14	vegetables	vegetable	NNS
55555	419	15	except	except	IN
55555	419	16	the	the	DT
55555	419	17	potato	potato	NN
55555	419	18	,	,	,
55555	419	19	and	and	CC
55555	419	20	fry	fry	VB
55555	419	21	until	until	IN
55555	419	22	a	a	DT
55555	419	23	delicate	delicate	JJ
55555	419	24	brown	brown	NN
55555	419	25	.	.	.
55555	420	1	Then	then	RB
55555	420	2	scrape	scrape	VB
55555	420	3	the	the	DT
55555	420	4	contents	content	NNS
55555	420	5	of	of	IN
55555	420	6	the	the	DT
55555	420	7	frying	fry	VBG
55555	420	8	pan	pan	NN
55555	420	9	into	into	IN
55555	420	10	a	a	DT
55555	420	11	kettle	kettle	NN
55555	420	12	containing	contain	VBG
55555	420	13	2	2	CD
55555	420	14	quarts	quart	NNS
55555	420	15	of	of	IN
55555	420	16	cold	cold	JJ
55555	420	17	water	water	NN
55555	420	18	,	,	,
55555	420	19	1	1	CD
55555	420	20	teaspoon	teaspoon	NN
55555	420	21	of	of	IN
55555	420	22	salt	salt	NN
55555	420	23	,	,	,
55555	420	24	3	3	CD
55555	420	25	tablespoons	tablespoon	NNS
55555	420	26	of	of	IN
55555	420	27	rice	rice	NN
55555	420	28	,	,	,
55555	420	29	1	1	CD
55555	420	30	bay	bay	NN
55555	420	31	leaf	leaf	NN
55555	420	32	,	,	,
55555	420	33	and	and	CC
55555	420	34	a	a	DT
55555	420	35	bunch	bunch	NN
55555	420	36	of	of	IN
55555	420	37	soup	soup	NN
55555	420	38	herbs	herb	NNS
55555	420	39	.	.	.
55555	421	1	Let	let	VB
55555	421	2	cook	cook	NN
55555	421	3	slowly	slowly	RB
55555	421	4	for	for	IN
55555	421	5	one	one	CD
55555	421	6	hour	hour	NN
55555	421	7	and	and	CC
55555	421	8	a	a	DT
55555	421	9	half	half	NN
55555	421	10	,	,	,
55555	421	11	and	and	CC
55555	421	12	then	then	RB
55555	421	13	add	add	VB
55555	421	14	the	the	DT
55555	421	15	potatoes	potato	NNS
55555	421	16	and	and	CC
55555	421	17	boil	boil	VB
55555	421	18	twenty	twenty	CD
55555	421	19	minutes	minute	NNS
55555	421	20	more	more	RBR
55555	421	21	.	.	.
55555	422	1	Add	add	VB
55555	422	2	pepper	pepper	NN
55555	422	3	,	,	,
55555	422	4	a	a	DT
55555	422	5	little	little	JJ
55555	422	6	fresh	fresh	JJ
55555	422	7	salt	salt	NN
55555	422	8	,	,	,
55555	422	9	and	and	CC
55555	422	10	1	1	CD
55555	422	11	teaspoon	teaspoon	NN
55555	422	12	soup	soup	NN
55555	422	13	-	-	HYPH
55555	422	14	browning	browning	NN
55555	422	15	,	,	,
55555	422	16	and	and	CC
55555	422	17	,	,	,
55555	422	18	if	if	IN
55555	422	19	a	a	DT
55555	422	20	thin	thin	JJ
55555	422	21	soup	soup	NN
55555	422	22	is	be	VBZ
55555	422	23	preferred	prefer	VBN
55555	422	24	,	,	,
55555	422	25	strain	strain	VB
55555	422	26	out	out	RP
55555	422	27	most	most	JJS
55555	422	28	of	of	IN
55555	422	29	the	the	DT
55555	422	30	vegetables	vegetable	NNS
55555	422	31	and	and	CC
55555	422	32	rice	rice	NN
55555	422	33	.	.	.
55555	423	1	These	these	DT
55555	423	2	may	may	MD
55555	423	3	be	be	VB
55555	423	4	served	serve	VBN
55555	423	5	with	with	IN
55555	423	6	brown	brown	JJ
55555	423	7	sauce	sauce	NN
55555	423	8	and	and	CC
55555	423	9	put	put	VBN
55555	423	10	in	in	IN
55555	423	11	individual	individual	JJ
55555	423	12	crust	crust	NN
55555	423	13	cups	cup	NNS
55555	423	14	made	make	VBD
55555	423	15	hot	hot	JJ
55555	423	16	in	in	IN
55555	423	17	oven	oven	NN
55555	423	18	after	after	IN
55555	423	19	being	be	VBG
55555	423	20	filled	fill	VBN
55555	423	21	.	.	.
55555	424	1	VEGETABLE	VEGETABLE	NNP
55555	424	2	SOUP	SOUP	NNP
55555	424	3	.	.	.
55555	425	1	NO	no	UH
55555	425	2	.	.	.
55555	426	1	2	2	LS
55555	426	2	When	when	WRB
55555	426	3	seasonable	seasonable	JJ
55555	426	4	another	another	DT
55555	426	5	vegetable	vegetable	NN
55555	426	6	soup	soup	NN
55555	426	7	may	may	MD
55555	426	8	be	be	VB
55555	426	9	made	make	VBN
55555	426	10	,	,	,
55555	426	11	proceeding	proceed	VBG
55555	426	12	as	as	IN
55555	426	13	above	above	RB
55555	426	14	,	,	,
55555	426	15	but	but	CC
55555	426	16	adding	add	VBG
55555	426	17	cauliflower	cauliflower	NN
55555	426	18	and	and	CC
55555	426	19	young	young	JJ
55555	426	20	onions	onion	NNS
55555	426	21	instead	instead	RB
55555	426	22	of	of	IN
55555	426	23	carrots	carrot	NNS
55555	426	24	,	,	,
55555	426	25	etc	etc	FW
55555	426	26	.	.	FW
55555	426	27	,	,	,
55555	426	28	and	and	CC
55555	426	29	thinning	thin	VBG
55555	426	30	with	with	IN
55555	426	31	1	1	CD
55555	426	32	1/2	1/2	CD
55555	426	33	cups	cup	NNS
55555	426	34	of	of	IN
55555	426	35	hot	hot	JJ
55555	426	36	milk	milk	NN
55555	426	37	and	and	CC
55555	426	38	adding	add	VBG
55555	426	39	at	at	IN
55555	426	40	the	the	DT
55555	426	41	last	last	JJ
55555	426	42	1/2	1/2	CD
55555	426	43	cup	cup	NN
55555	426	44	of	of	IN
55555	426	45	boiled	boil	VBN
55555	426	46	young	young	JJ
55555	426	47	peas	pea	NNS
55555	426	48	.	.	.
55555	427	1	Add	add	VB
55555	427	2	butter	butter	NN
55555	427	3	,	,	,
55555	427	4	pepper	pepper	NN
55555	427	5	,	,	,
55555	427	6	and	and	CC
55555	427	7	salt	salt	NN
55555	427	8	,	,	,
55555	427	9	and	and	CC
55555	427	10	a	a	DT
55555	427	11	spoonful	spoonful	NN
55555	427	12	of	of	IN
55555	427	13	cream	cream	NN
55555	427	14	,	,	,
55555	427	15	before	before	IN
55555	427	16	serving	serve	VBG
55555	427	17	.	.	.
55555	428	1	VEGETABLE	VEGETABLE	NNP
55555	428	2	SOUP	SOUP	NNP
55555	428	3	.	.	.
55555	429	1	NO	no	UH
55555	429	2	.	.	.
55555	430	1	3	3	CD
55555	430	2	Put	put	VB
55555	430	3	1	1	CD
55555	430	4	generous	generous	JJ
55555	430	5	tablespoon	tablespoon	NN
55555	430	6	of	of	IN
55555	430	7	butter	butter	NN
55555	430	8	in	in	IN
55555	430	9	a	a	DT
55555	430	10	large	large	JJ
55555	430	11	saucepan	saucepan	NN
55555	430	12	,	,	,
55555	430	13	and	and	CC
55555	430	14	fry	fry	VB
55555	430	15	in	in	IN
55555	430	16	the	the	DT
55555	430	17	butter	butter	NN
55555	430	18	when	when	WRB
55555	430	19	melted	melt	VBN
55555	430	20	1/2	1/2	CD
55555	430	21	cup	cup	NN
55555	430	22	of	of	IN
55555	430	23	chopped	chop	VBN
55555	430	24	onion	onion	NN
55555	430	25	,	,	,
55555	430	26	and	and	CC
55555	430	27	when	when	WRB
55555	430	28	a	a	DT
55555	430	29	golden	golden	JJ
55555	430	30	brown	brown	JJ
55555	430	31	stir	stir	NN
55555	430	32	in	in	IN
55555	430	33	carefully	carefully	RB
55555	430	34	1	1	CD
55555	430	35	tablespoon	tablespoon	NN
55555	430	36	of	of	IN
55555	430	37	flour	flour	NN
55555	430	38	,	,	,
55555	430	39	and	and	CC
55555	430	40	when	when	WRB
55555	430	41	smoothed	smooth	VBD
55555	430	42	pour	pour	NN
55555	430	43	on	on	IN
55555	430	44	slowly	slowly	RB
55555	430	45	2	2	CD
55555	430	46	cups	cup	NNS
55555	430	47	of	of	IN
55555	430	48	hot	hot	JJ
55555	430	49	water	water	NN
55555	430	50	or	or	CC
55555	430	51	vegetable	vegetable	NN
55555	430	52	stock	stock	NN
55555	430	53	.	.	.
55555	431	1	Now	now	RB
55555	431	2	put	put	VBN
55555	431	3	in	in	RP
55555	431	4	1/2	1/2	CD
55555	431	5	cup	cup	NN
55555	431	6	each	each	DT
55555	431	7	of	of	IN
55555	431	8	chopped	chopped	JJ
55555	431	9	carrot	carrot	NNP
55555	431	10	,	,	,
55555	431	11	turnip	turnip	NNP
55555	431	12	,	,	,
55555	431	13	parsnip	parsnip	NN
55555	431	14	,	,	,
55555	431	15	and	and	CC
55555	431	16	1	1	CD
55555	431	17	cup	cup	NN
55555	431	18	of	of	IN
55555	431	19	celery	celery	NN
55555	431	20	,	,	,
55555	431	21	and	and	CC
55555	431	22	dredge	dredge	NN
55555	431	23	well	well	RB
55555	431	24	with	with	IN
55555	431	25	pepper	pepper	NN
55555	431	26	and	and	CC
55555	431	27	salt	salt	NN
55555	431	28	,	,	,
55555	431	29	and	and	CC
55555	431	30	cover	cover	VB
55555	431	31	with	with	IN
55555	431	32	boiling	boiling	NN
55555	431	33	water	water	NN
55555	431	34	,	,	,
55555	431	35	and	and	CC
55555	431	36	let	let	VB
55555	431	37	simmer	simmer	NN
55555	431	38	for	for	IN
55555	431	39	one	one	CD
55555	431	40	hour	hour	NN
55555	431	41	.	.	.
55555	432	1	Then	then	RB
55555	432	2	put	put	VBD
55555	432	3	in	in	RP
55555	432	4	2	2	CD
55555	432	5	cups	cup	NNS
55555	432	6	of	of	IN
55555	432	7	parboiled	parboil	VBN
55555	432	8	potatoes	potato	NNS
55555	432	9	,	,	,
55555	432	10	and	and	CC
55555	432	11	when	when	WRB
55555	432	12	the	the	DT
55555	432	13	vegetables	vegetable	NNS
55555	432	14	are	be	VBP
55555	432	15	soft	soft	JJ
55555	432	16	press	press	NN
55555	432	17	through	through	IN
55555	432	18	a	a	DT
55555	432	19	sieve	sieve	NN
55555	432	20	with	with	IN
55555	432	21	the	the	DT
55555	432	22	stock	stock	NN
55555	432	23	in	in	IN
55555	432	24	which	which	WDT
55555	432	25	they	-PRON-	PRP
55555	432	26	have	have	VBP
55555	432	27	cooked	cook	VBN
55555	432	28	.	.	.
55555	433	1	VEGETABLE	VEGETABLE	NNP
55555	433	2	SOUP	SOUP	NNP
55555	433	3	.	.	.
55555	434	1	NO	no	UH
55555	434	2	.	.	.
55555	435	1	4	4	LS
55555	435	2	A	a	DT
55555	435	3	much	much	RB
55555	435	4	more	more	RBR
55555	435	5	simple	simple	JJ
55555	435	6	but	but	CC
55555	435	7	very	very	RB
55555	435	8	palatable	palatable	JJ
55555	435	9	vegetable	vegetable	NN
55555	435	10	soup	soup	NN
55555	435	11	is	be	VBZ
55555	435	12	made	make	VBN
55555	435	13	by	by	IN
55555	435	14	taking	take	VBG
55555	435	15	1	1	CD
55555	435	16	cup	cup	NN
55555	435	17	of	of	IN
55555	435	18	diced	diced	JJ
55555	435	19	carrots	carrot	NNS
55555	435	20	and	and	CC
55555	435	21	1	1	CD
55555	435	22	cup	cup	NN
55555	435	23	of	of	IN
55555	435	24	parsnips	parsnip	NNS
55555	435	25	and	and	CC
55555	435	26	1	1	CD
55555	435	27	can	can	MD
55555	435	28	of	of	IN
55555	435	29	peas	pea	NNS
55555	435	30	(	(	-LRB-
55555	435	31	or	or	CC
55555	435	32	fewer	few	JJR
55555	435	33	peas	pea	NNS
55555	435	34	can	can	MD
55555	435	35	be	be	VB
55555	435	36	used	use	VBN
55555	435	37	)	)	-RRB-
55555	435	38	,	,	,
55555	435	39	covering	cover	VBG
55555	435	40	them	-PRON-	PRP
55555	435	41	with	with	IN
55555	435	42	cold	cold	JJ
55555	435	43	water	water	NN
55555	435	44	,	,	,
55555	435	45	and	and	CC
55555	435	46	after	after	IN
55555	435	47	one	one	CD
55555	435	48	hour	hour	NN
55555	435	49	's	's	POS
55555	435	50	boiling	boil	VBG
55555	435	51	adding	add	VBG
55555	435	52	2	2	CD
55555	435	53	cups	cup	NNS
55555	435	54	of	of	IN
55555	435	55	milk	milk	NN
55555	435	56	,	,	,
55555	435	57	to	to	TO
55555	435	58	which	which	WDT
55555	435	59	should	should	MD
55555	435	60	be	be	VB
55555	435	61	added	add	VBN
55555	435	62	when	when	WRB
55555	435	63	it	-PRON-	PRP
55555	435	64	boils	boil	VBZ
55555	435	65	1	1	CD
55555	435	66	teaspoon	teaspoon	NN
55555	435	67	of	of	IN
55555	435	68	potato	potato	NN
55555	435	69	-	-	HYPH
55555	435	70	flour	flour	NN
55555	435	71	,	,	,
55555	435	72	or	or	CC
55555	435	73	other	other	JJ
55555	435	74	thickening	thickening	NN
55555	435	75	,	,	,
55555	435	76	and	and	CC
55555	435	77	,	,	,
55555	435	78	before	before	IN
55555	435	79	serving	serve	VBG
55555	435	80	,	,	,
55555	435	81	pepper	pepper	NN
55555	435	82	,	,	,
55555	435	83	salt	salt	NN
55555	435	84	,	,	,
55555	435	85	and	and	CC
55555	435	86	a	a	DT
55555	435	87	small	small	JJ
55555	435	88	piece	piece	NN
55555	435	89	of	of	IN
55555	435	90	butter	butter	NN
55555	435	91	.	.	.
55555	436	1	VEGETABLE	VEGETABLE	NNP
55555	436	2	SOUP	SOUP	NNP
55555	436	3	.	.	.
55555	437	1	NO	no	UH
55555	437	2	.	.	.
55555	438	1	5	5	CD
55555	438	2	Slice	Slice	NNP
55555	438	3	and	and	CC
55555	438	4	cut	cut	VBN
55555	438	5	in	in	IN
55555	438	6	fancy	fancy	JJ
55555	438	7	shapes	shape	NNS
55555	438	8	1	1	CD
55555	438	9	turnip	turnip	NN
55555	438	10	,	,	,
55555	438	11	1	1	CD
55555	438	12	carrot	carrot	NN
55555	438	13	,	,	,
55555	438	14	1	1	CD
55555	438	15	sweet	sweet	JJ
55555	438	16	potato	potato	NN
55555	438	17	,	,	,
55555	438	18	the	the	DT
55555	438	19	corn	corn	NN
55555	438	20	from	from	IN
55555	438	21	1	1	CD
55555	438	22	ear	ear	NN
55555	438	23	of	of	IN
55555	438	24	corn	corn	NN
55555	438	25	,	,	,
55555	438	26	or	or	CC
55555	438	27	use	use	NN
55555	438	28	2	2	CD
55555	438	29	tablespoons	tablespoon	NNS
55555	438	30	of	of	IN
55555	438	31	canned	can	VBN
55555	438	32	corn	corn	NN
55555	438	33	,	,	,
55555	438	34	and	and	CC
55555	438	35	strain	strain	VB
55555	438	36	1/2	1/2	CD
55555	438	37	can	can	MD
55555	438	38	of	of	IN
55555	438	39	peas	pea	NNS
55555	438	40	,	,	,
55555	438	41	or	or	CC
55555	438	42	1/2	1/2	CD
55555	438	43	cup	cup	NN
55555	438	44	of	of	IN
55555	438	45	fresh	fresh	JJ
55555	438	46	peas	pea	NNS
55555	438	47	may	may	MD
55555	438	48	be	be	VB
55555	438	49	used	use	VBN
55555	438	50	.	.	.
55555	439	1	Put	put	VB
55555	439	2	3	3	CD
55555	439	3	quarts	quart	NNS
55555	439	4	of	of	IN
55555	439	5	water	water	NN
55555	439	6	in	in	IN
55555	439	7	a	a	DT
55555	439	8	saucepan	saucepan	NN
55555	439	9	,	,	,
55555	439	10	and	and	CC
55555	439	11	when	when	WRB
55555	439	12	boiling	boil	VBG
55555	439	13	add	add	VB
55555	439	14	1	1	CD
55555	439	15	tablespoon	tablespoon	NN
55555	439	16	of	of	IN
55555	439	17	rice	rice	NN
55555	439	18	and	and	CC
55555	439	19	the	the	DT
55555	439	20	carrot	carrot	NN
55555	439	21	;	;	:
55555	439	22	let	let	VB
55555	439	23	boil	boil	VB
55555	439	24	for	for	IN
55555	439	25	half	half	PDT
55555	439	26	an	an	DT
55555	439	27	hour	hour	NN
55555	439	28	,	,	,
55555	439	29	then	then	RB
55555	439	30	put	put	VBD
55555	439	31	in	in	IN
55555	439	32	the	the	DT
55555	439	33	other	other	JJ
55555	439	34	vegetables	vegetable	NNS
55555	439	35	and	and	CC
55555	439	36	cook	cook	NN
55555	439	37	for	for	IN
55555	439	38	half	half	PDT
55555	439	39	an	an	DT
55555	439	40	hour	hour	NN
55555	439	41	longer	long	RBR
55555	439	42	,	,	,
55555	439	43	and	and	CC
55555	439	44	add	add	VB
55555	439	45	1	1	CD
55555	439	46	tablespoon	tablespoon	NN
55555	439	47	of	of	IN
55555	439	48	chopped	chop	VBN
55555	439	49	parsley	parsley	NN
55555	439	50	before	before	IN
55555	439	51	serving	serve	VBG
55555	439	52	;	;	:
55555	439	53	also	also	RB
55555	439	54	season	season	VB
55555	439	55	highly	highly	RB
55555	439	56	with	with	IN
55555	439	57	salt	salt	NN
55555	439	58	and	and	CC
55555	439	59	pepper	pepper	NN
55555	439	60	.	.	.
55555	440	1	CREAM	cream	NN
55555	440	2	OF	of	IN
55555	440	3	VEGETABLE	VEGETABLE	NNP
55555	440	4	SOUP	SOUP	NNP
55555	440	5	Melt	Melt	NNP
55555	440	6	3	3	CD
55555	440	7	tablespoons	tablespoon	NNS
55555	440	8	of	of	IN
55555	440	9	butter	butter	NN
55555	440	10	in	in	IN
55555	440	11	a	a	DT
55555	440	12	saucepan	saucepan	NN
55555	440	13	,	,	,
55555	440	14	and	and	CC
55555	440	15	add	add	VB
55555	440	16	3	3	CD
55555	440	17	tablespoons	tablespoon	NNS
55555	440	18	each	each	DT
55555	440	19	of	of	IN
55555	440	20	chopped	chop	VBN
55555	440	21	celery	celery	NN
55555	440	22	,	,	,
55555	440	23	turnip	turnip	NN
55555	440	24	,	,	,
55555	440	25	and	and	CC
55555	440	26	carrot	carrot	NN
55555	440	27	,	,	,
55555	440	28	and	and	CC
55555	440	29	1	1	CD
55555	440	30	tablespoon	tablespoon	NN
55555	440	31	of	of	IN
55555	440	32	minced	mince	VBN
55555	440	33	onion	onion	NN
55555	440	34	,	,	,
55555	440	35	4	4	CD
55555	440	36	bay	bay	NN
55555	440	37	leaves	leave	NNS
55555	440	38	,	,	,
55555	440	39	and	and	CC
55555	440	40	4	4	CD
55555	440	41	blades	blade	NNS
55555	440	42	of	of	IN
55555	440	43	mace	mace	NN
55555	440	44	.	.	.
55555	441	1	Cook	cook	VB
55555	441	2	together	together	RB
55555	441	3	very	very	RB
55555	441	4	slowly	slowly	RB
55555	441	5	for	for	IN
55555	441	6	twenty	twenty	CD
55555	441	7	minutes	minute	NNS
55555	441	8	,	,	,
55555	441	9	stirring	stir	VBG
55555	441	10	frequently	frequently	RB
55555	441	11	to	to	TO
55555	441	12	prevent	prevent	VB
55555	441	13	browning	browning	NN
55555	441	14	;	;	:
55555	441	15	then	then	RB
55555	441	16	shake	shake	VB
55555	441	17	in	in	IN
55555	441	18	3	3	CD
55555	441	19	tablespoons	tablespoon	NNS
55555	441	20	of	of	IN
55555	441	21	flour	flour	NN
55555	441	22	,	,	,
55555	441	23	and	and	CC
55555	441	24	when	when	WRB
55555	441	25	blended	blend	VBN
55555	441	26	put	put	VBD
55555	441	27	the	the	DT
55555	441	28	contents	content	NNS
55555	441	29	of	of	IN
55555	441	30	the	the	DT
55555	441	31	frying	fry	VBG
55555	441	32	pan	pan	NN
55555	441	33	into	into	IN
55555	441	34	a	a	DT
55555	441	35	little	little	JJ
55555	441	36	less	less	JJR
55555	441	37	than	than	IN
55555	441	38	3	3	CD
55555	441	39	pints	pint	NNS
55555	441	40	of	of	IN
55555	441	41	milk	milk	NN
55555	441	42	made	make	VBN
55555	441	43	hot	hot	JJ
55555	441	44	in	in	IN
55555	441	45	a	a	DT
55555	441	46	double	double	JJ
55555	441	47	boiler	boiler	NN
55555	441	48	.	.	.
55555	442	1	Cook	cook	VB
55555	442	2	twenty	twenty	CD
55555	442	3	minutes	minute	NNS
55555	442	4	longer	long	RBR
55555	442	5	,	,	,
55555	442	6	and	and	CC
55555	442	7	then	then	RB
55555	442	8	season	season	NN
55555	442	9	well	well	RB
55555	442	10	with	with	IN
55555	442	11	salt	salt	NN
55555	442	12	and	and	CC
55555	442	13	pepper	pepper	NN
55555	442	14	,	,	,
55555	442	15	and	and	CC
55555	442	16	pour	pour	VB
55555	442	17	into	into	IN
55555	442	18	a	a	DT
55555	442	19	saucepan	saucepan	NN
55555	442	20	containing	contain	VBG
55555	442	21	2	2	CD
55555	442	22	egg	egg	NN
55555	442	23	-	-	HYPH
55555	442	24	yolks	yolk	NNS
55555	442	25	,	,	,
55555	442	26	beaten	beat	VBN
55555	442	27	with	with	IN
55555	442	28	1/2	1/2	CD
55555	442	29	cup	cup	NN
55555	442	30	of	of	IN
55555	442	31	cream	cream	NN
55555	442	32	or	or	CC
55555	442	33	milk	milk	NN
55555	442	34	.	.	.
55555	443	1	The	the	DT
55555	443	2	soup	soup	NN
55555	443	3	can	can	MD
55555	443	4	then	then	RB
55555	443	5	be	be	VB
55555	443	6	strained	strain	VBN
55555	443	7	and	and	CC
55555	443	8	served	serve	VBN
55555	443	9	without	without	IN
55555	443	10	any	any	DT
55555	443	11	,	,	,
55555	443	12	or	or	CC
55555	443	13	with	with	IN
55555	443	14	only	only	RB
55555	443	15	a	a	DT
55555	443	16	few	few	JJ
55555	443	17	,	,	,
55555	443	18	of	of	IN
55555	443	19	the	the	DT
55555	443	20	vegetables	vegetable	NNS
55555	443	21	,	,	,
55555	443	22	or	or	CC
55555	443	23	it	-PRON-	PRP
55555	443	24	is	be	VBZ
55555	443	25	delicious	delicious	NNP
55555	443	26	served	serve	VBD
55555	443	27	without	without	IN
55555	443	28	straining	strain	VBG
55555	443	29	.	.	.
55555	444	1	It	-PRON-	PRP
55555	444	2	can	can	MD
55555	444	3	be	be	VB
55555	444	4	made	make	VBN
55555	444	5	at	at	IN
55555	444	6	any	any	DT
55555	444	7	time	time	NN
55555	444	8	that	that	WDT
55555	444	9	is	be	VBZ
55555	444	10	convenient	convenient	JJ
55555	444	11	and	and	CC
55555	444	12	reheated	reheat	VBN
55555	444	13	for	for	IN
55555	444	14	serving	serve	VBG
55555	444	15	.	.	.
55555	445	1	PURÉE	PURÉE	VBN
55555	445	2	OF	of	IN
55555	445	3	VEGETABLE	VEGETABLE	NNP
55555	445	4	MARROW	MARROW	NNP
55555	445	5	(	(	-LRB-
55555	445	6	SUMMER	SUMMER	NNP
55555	445	7	SQUASH	SQUASH	NNP
55555	445	8	)	)	-RRB-
55555	445	9	Slice	Slice	NNP
55555	445	10	3	3	CD
55555	445	11	onions	onion	NNS
55555	445	12	and	and	CC
55555	445	13	cover	cover	VB
55555	445	14	with	with	IN
55555	445	15	2	2	CD
55555	445	16	quarts	quart	NNS
55555	445	17	of	of	IN
55555	445	18	cold	cold	JJ
55555	445	19	water	water	NN
55555	445	20	,	,	,
55555	445	21	and	and	CC
55555	445	22	when	when	WRB
55555	445	23	it	-PRON-	PRP
55555	445	24	boils	boil	VBZ
55555	445	25	add	add	VB
55555	445	26	a	a	DT
55555	445	27	large	large	JJ
55555	445	28	vegetable	vegetable	NN
55555	445	29	marrow	marrow	NN
55555	445	30	,	,	,
55555	445	31	cut	cut	VBN
55555	445	32	in	in	IN
55555	445	33	thin	thin	JJ
55555	445	34	slices	slice	NNS
55555	445	35	.	.	.
55555	446	1	Let	let	VB
55555	446	2	simmer	simmer	NN
55555	446	3	slowly	slowly	RB
55555	446	4	for	for	IN
55555	446	5	two	two	CD
55555	446	6	hours	hour	NNS
55555	446	7	,	,	,
55555	446	8	then	then	RB
55555	446	9	rub	rub	VB
55555	446	10	all	all	RB
55555	446	11	through	through	IN
55555	446	12	a	a	DT
55555	446	13	sieve	sieve	NN
55555	446	14	;	;	:
55555	446	15	mix	mix	VB
55555	446	16	1	1	CD
55555	446	17	tablespoon	tablespoon	NN
55555	446	18	of	of	IN
55555	446	19	ground	ground	NN
55555	446	20	rice	rice	NN
55555	446	21	,	,	,
55555	446	22	1	1	CD
55555	446	23	cup	cup	NN
55555	446	24	of	of	IN
55555	446	25	milk	milk	NN
55555	446	26	,	,	,
55555	446	27	and	and	CC
55555	446	28	1	1	CD
55555	446	29	tablespoon	tablespoon	NN
55555	446	30	of	of	IN
55555	446	31	butter	butter	NN
55555	446	32	in	in	IN
55555	446	33	a	a	DT
55555	446	34	saucepan	saucepan	NN
55555	446	35	,	,	,
55555	446	36	and	and	CC
55555	446	37	when	when	WRB
55555	446	38	hot	hot	JJ
55555	446	39	add	add	NN
55555	446	40	to	to	IN
55555	446	41	the	the	DT
55555	446	42	soup	soup	NN
55555	446	43	.	.	.
55555	447	1	Finish	finish	VB
55555	447	2	with	with	IN
55555	447	3	2	2	CD
55555	447	4	tablespoons	tablespoon	NNS
55555	447	5	of	of	IN
55555	447	6	boiled	boil	VBN
55555	447	7	flageolets	flageolet	NNS
55555	447	8	,	,	,
55555	447	9	or	or	CC
55555	447	10	peas	pea	NNS
55555	447	11	,	,	,
55555	447	12	and	and	CC
55555	447	13	season	season	NN
55555	447	14	well	well	RB
55555	447	15	with	with	IN
55555	447	16	salt	salt	NN
55555	447	17	and	and	CC
55555	447	18	pepper	pepper	NN
55555	447	19	.	.	.
55555	448	1	Hast	Hast	NNP
55555	448	2	thou	thou	NNP
55555	448	3	named	name	VBD
55555	448	4	all	all	PDT
55555	448	5	the	the	DT
55555	448	6	birds	bird	NNS
55555	448	7	without	without	IN
55555	448	8	a	a	DT
55555	448	9	gun	gun	NN
55555	448	10	?	?	.
55555	449	1	Loved	love	VBD
55555	449	2	the	the	DT
55555	449	3	woodrose	woodrose	NN
55555	449	4	and	and	CC
55555	449	5	left	leave	VBD
55555	449	6	it	-PRON-	PRP
55555	449	7	on	on	IN
55555	449	8	its	-PRON-	PRP$
55555	449	9	stalk	stalk	NN
55555	449	10	?	?	.
55555	450	1	At	at	IN
55555	450	2	rich	rich	JJ
55555	450	3	men	man	NNS
55555	450	4	's	's	POS
55555	450	5	tables	table	NNS
55555	450	6	eaten	eaten	VBP
55555	450	7	bread	bread	NN
55555	450	8	and	and	CC
55555	450	9	pulse	pulse	NN
55555	450	10	?	?	.
55555	451	1	Oh	oh	UH
55555	451	2	,	,	,
55555	451	3	be	be	VB
55555	451	4	my	-PRON-	PRP$
55555	451	5	friend	friend	NN
55555	451	6	,	,	,
55555	451	7	and	and	CC
55555	451	8	teach	teach	VB
55555	451	9	me	-PRON-	PRP
55555	451	10	to	to	TO
55555	451	11	be	be	VB
55555	451	12	thine	thine	NN
55555	451	13	!	!	.
55555	452	1	Ralph	Ralph	NNP
55555	452	2	Waldo	Waldo	NNP
55555	452	3	Emerson	Emerson	NNP
55555	452	4	.	.	.
55555	453	1	VEGETABLES	VEGETABLES	NNP
55555	453	2	JERUSALEM	JERUSALEM	NNS
55555	453	3	ARTICHOKES	artichoke	NNS
55555	453	4	IN	in	IN
55555	453	5	BUTTER	butter	NN
55555	453	6	Wash	wash	NN
55555	453	7	1	1	CD
55555	453	8	quart	quart	NN
55555	453	9	of	of	IN
55555	453	10	artichokes	artichoke	NNS
55555	453	11	,	,	,
55555	453	12	scrape	scrape	VB
55555	453	13	them	-PRON-	PRP
55555	453	14	well	well	RB
55555	453	15	,	,	,
55555	453	16	and	and	CC
55555	453	17	lay	lie	VBD
55555	453	18	them	-PRON-	PRP
55555	453	19	in	in	IN
55555	453	20	salted	salted	JJ
55555	453	21	water	water	NN
55555	453	22	to	to	TO
55555	453	23	keep	keep	VB
55555	453	24	them	-PRON-	PRP
55555	453	25	from	from	IN
55555	453	26	discolouring	discolouring	NN
55555	453	27	,	,	,
55555	453	28	then	then	RB
55555	453	29	put	put	VB
55555	453	30	them	-PRON-	PRP
55555	453	31	in	in	IN
55555	453	32	salted	salt	VBN
55555	453	33	,	,	,
55555	453	34	boiling	boil	VBG
55555	453	35	water	water	NN
55555	453	36	which	which	WDT
55555	453	37	has	have	VBZ
55555	453	38	been	be	VBN
55555	453	39	whitened	whiten	VBN
55555	453	40	with	with	IN
55555	453	41	a	a	DT
55555	453	42	little	little	JJ
55555	453	43	milk	milk	NN
55555	453	44	,	,	,
55555	453	45	and	and	CC
55555	453	46	boil	boil	VB
55555	453	47	for	for	IN
55555	453	48	twenty	twenty	CD
55555	453	49	or	or	CC
55555	453	50	twenty	twenty	CD
55555	453	51	-	-	HYPH
55555	453	52	five	five	CD
55555	453	53	minutes	minute	NNS
55555	453	54	.	.	.
55555	454	1	Drain	drain	VB
55555	454	2	and	and	CC
55555	454	3	arrange	arrange	NN
55555	454	4	in	in	IN
55555	454	5	a	a	DT
55555	454	6	buttered	butter	VBN
55555	454	7	baking	baking	NN
55555	454	8	dish	dish	NN
55555	454	9	;	;	:
55555	454	10	pour	pour	VB
55555	454	11	over	over	IN
55555	454	12	them	-PRON-	PRP
55555	454	13	3	3	CD
55555	454	14	tablespoons	tablespoon	NNS
55555	454	15	of	of	IN
55555	454	16	melted	melted	JJ
55555	454	17	butter	butter	NN
55555	454	18	,	,	,
55555	454	19	and	and	CC
55555	454	20	sprinkle	sprinkle	VB
55555	454	21	the	the	DT
55555	454	22	tops	top	NNS
55555	454	23	with	with	IN
55555	454	24	browned	brown	VBN
55555	454	25	bread	bread	NN
55555	454	26	crumbs	crumb	NNS
55555	454	27	finely	finely	RB
55555	454	28	rolled	roll	VBD
55555	454	29	,	,	,
55555	454	30	and	and	CC
55555	454	31	set	set	VBD
55555	454	32	them	-PRON-	PRP
55555	454	33	in	in	IN
55555	454	34	the	the	DT
55555	454	35	oven	oven	NN
55555	454	36	for	for	IN
55555	454	37	five	five	CD
55555	454	38	minutes	minute	NNS
55555	454	39	.	.	.
55555	455	1	This	this	DT
55555	455	2	dish	dish	NN
55555	455	3	makes	make	VBZ
55555	455	4	a	a	DT
55555	455	5	dainty	dainty	NN
55555	455	6	entremets	entremet	NNS
55555	455	7	when	when	WRB
55555	455	8	served	serve	VBN
55555	455	9	in	in	IN
55555	455	10	individual	individual	JJ
55555	455	11	gratin	gratin	NN
55555	455	12	dishes	dish	NNS
55555	455	13	,	,	,
55555	455	14	in	in	IN
55555	455	15	which	which	WDT
55555	455	16	case	case	NN
55555	455	17	2	2	CD
55555	455	18	or	or	CC
55555	455	19	3	3	CD
55555	455	20	artichokes	artichoke	NNS
55555	455	21	should	should	MD
55555	455	22	be	be	VB
55555	455	23	arranged	arrange	VBN
55555	455	24	in	in	IN
55555	455	25	each	each	DT
55555	455	26	dish	dish	NN
55555	455	27	.	.	.
55555	456	1	The	the	DT
55555	456	2	little	little	JJ
55555	456	3	dish	dish	NN
55555	456	4	should	should	MD
55555	456	5	be	be	VB
55555	456	6	served	serve	VBN
55555	456	7	on	on	IN
55555	456	8	a	a	DT
55555	456	9	small	small	JJ
55555	456	10	plate	plate	NN
55555	456	11	with	with	IN
55555	456	12	a	a	DT
55555	456	13	paper	paper	NN
55555	456	14	doiley	doiley	NN
55555	456	15	.	.	.
55555	457	1	JERUSALEM	JERUSALEM	NNP
55555	457	2	ARTICHOKES	ARTICHOKES	NNP
55555	457	3	AU	AU	NNP
55555	457	4	GRATIN	GRATIN	NNP
55555	457	5	Prepare	prepare	VBP
55555	457	6	the	the	DT
55555	457	7	artichokes	artichoke	NNS
55555	457	8	as	as	IN
55555	457	9	in	in	IN
55555	457	10	above	above	IN
55555	457	11	recipe	recipe	NN
55555	457	12	,	,	,
55555	457	13	arrange	arrange	VB
55555	457	14	them	-PRON-	PRP
55555	457	15	in	in	IN
55555	457	16	a	a	DT
55555	457	17	large	large	JJ
55555	457	18	baking	baking	NN
55555	457	19	dish	dish	NN
55555	457	20	,	,	,
55555	457	21	or	or	CC
55555	457	22	in	in	IN
55555	457	23	small	small	JJ
55555	457	24	individual	individual	JJ
55555	457	25	dishes	dish	NNS
55555	457	26	,	,	,
55555	457	27	cover	cover	VB
55555	457	28	them	-PRON-	PRP
55555	457	29	with	with	IN
55555	457	30	white	white	JJ
55555	457	31	sauce	sauce	NN
55555	457	32	,	,	,
55555	457	33	sprinkle	sprinkle	VB
55555	457	34	the	the	DT
55555	457	35	top	top	NN
55555	457	36	with	with	IN
55555	457	37	grated	grate	VBN
55555	457	38	cheese	cheese	NN
55555	457	39	and	and	CC
55555	457	40	crumbs	crumb	NNS
55555	457	41	,	,	,
55555	457	42	and	and	CC
55555	457	43	put	put	VBD
55555	457	44	them	-PRON-	PRP
55555	457	45	in	in	IN
55555	457	46	the	the	DT
55555	457	47	oven	oven	NN
55555	457	48	a	a	DT
55555	457	49	few	few	JJ
55555	457	50	minutes	minute	NNS
55555	457	51	to	to	TO
55555	457	52	brown	brown	VB
55555	457	53	.	.	.
55555	458	1	JERUSALEM	JERUSALEM	NNP
55555	458	2	ARTICHOKES	artichokes	NN
55555	458	3	WITH	with	IN
55555	458	4	TOMATO	tomato	NN
55555	458	5	SAUCE	SAUCE	VBN
55555	458	6	Prepare	prepare	VBP
55555	458	7	the	the	DT
55555	458	8	artichokes	artichoke	NNS
55555	458	9	as	as	IN
55555	458	10	in	in	IN
55555	458	11	the	the	DT
55555	458	12	first	first	JJ
55555	458	13	recipe	recipe	NN
55555	458	14	,	,	,
55555	458	15	but	but	CC
55555	458	16	instead	instead	RB
55555	458	17	of	of	IN
55555	458	18	using	use	VBG
55555	458	19	melted	melted	JJ
55555	458	20	butter	butter	NN
55555	458	21	use	use	VB
55555	458	22	a	a	DT
55555	458	23	little	little	JJ
55555	458	24	tomato	tomato	NN
55555	458	25	sauce	sauce	NN
55555	458	26	,	,	,
55555	458	27	and	and	CC
55555	458	28	sprinkle	sprinkle	VB
55555	458	29	the	the	DT
55555	458	30	artichokes	artichoke	NNS
55555	458	31	with	with	IN
55555	458	32	browned	brown	VBN
55555	458	33	crumbs	crumb	NNS
55555	458	34	,	,	,
55555	458	35	and	and	CC
55555	458	36	let	let	VB
55555	458	37	heat	heat	VB
55555	458	38	a	a	DT
55555	458	39	few	few	JJ
55555	458	40	moments	moment	NNS
55555	458	41	in	in	IN
55555	458	42	the	the	DT
55555	458	43	oven	oven	NN
55555	458	44	before	before	IN
55555	458	45	serving	serve	VBG
55555	458	46	.	.	.
55555	459	1	This	this	DT
55555	459	2	also	also	RB
55555	459	3	is	be	VBZ
55555	459	4	a	a	DT
55555	459	5	dainty	dainty	NN
55555	459	6	dish	dish	NN
55555	459	7	to	to	TO
55555	459	8	serve	serve	VB
55555	459	9	after	after	IN
55555	459	10	the	the	DT
55555	459	11	soup	soup	NN
55555	459	12	in	in	IN
55555	459	13	individual	individual	JJ
55555	459	14	gratin	gratin	NN
55555	459	15	dishes	dish	NNS
55555	459	16	.	.	.
55555	460	1	JERUSALEM	JERUSALEM	NNP
55555	460	2	ARTICHOKES	artichoke	NNS
55555	460	3	WITH	with	IN
55555	460	4	FRENCH	FRENCH	NNP
55555	460	5	SAUCE	SAUCE	VBN
55555	460	6	Prepare	Prepare	NNP
55555	460	7	as	as	IN
55555	460	8	directed	direct	VBN
55555	460	9	,	,	,
55555	460	10	and	and	CC
55555	460	11	in	in	IN
55555	460	12	the	the	DT
55555	460	13	water	water	NN
55555	460	14	in	in	IN
55555	460	15	which	which	WDT
55555	460	16	the	the	DT
55555	460	17	artichokes	artichoke	NNS
55555	460	18	are	be	VBP
55555	460	19	boiling	boil	VBG
55555	460	20	put	put	VBN
55555	460	21	1	1	CD
55555	460	22	large	large	JJ
55555	460	23	onion	onion	NN
55555	460	24	and	and	CC
55555	460	25	a	a	DT
55555	460	26	piece	piece	NN
55555	460	27	of	of	IN
55555	460	28	celery	celery	NN
55555	460	29	finely	finely	RB
55555	460	30	chopped	chop	VBN
55555	460	31	.	.	.
55555	461	1	After	after	IN
55555	461	2	removing	remove	VBG
55555	461	3	the	the	DT
55555	461	4	artichokes	artichoke	NNS
55555	461	5	take	take	VB
55555	461	6	enough	enough	JJ
55555	461	7	of	of	IN
55555	461	8	the	the	DT
55555	461	9	stock	stock	NN
55555	461	10	for	for	IN
55555	461	11	a	a	DT
55555	461	12	sauce	sauce	NN
55555	461	13	,	,	,
55555	461	14	season	season	VB
55555	461	15	it	-PRON-	PRP
55555	461	16	nicely	nicely	RB
55555	461	17	,	,	,
55555	461	18	thicken	thicken	VBG
55555	461	19	with	with	IN
55555	461	20	the	the	DT
55555	461	21	yolk	yolk	NN
55555	461	22	of	of	IN
55555	461	23	an	an	DT
55555	461	24	egg	egg	NN
55555	461	25	,	,	,
55555	461	26	and	and	CC
55555	461	27	strain	strain	VB
55555	461	28	and	and	CC
55555	461	29	pour	pour	VB
55555	461	30	over	over	IN
55555	461	31	the	the	DT
55555	461	32	hot	hot	JJ
55555	461	33	artichokes	artichoke	NNS
55555	461	34	and	and	CC
55555	461	35	serve	serve	VB
55555	461	36	.	.	.
55555	462	1	JERUSALEM	JERUSALEM	NNP
55555	462	2	ARTICHOKE	ARTICHOKE	NNP
55555	462	3	FRITTERS	FRITTERS	NNPS
55555	462	4	Boil	Boil	NNP
55555	462	5	the	the	DT
55555	462	6	artichokes	artichoke	NNS
55555	462	7	not	not	RB
55555	462	8	more	more	JJR
55555	462	9	than	than	IN
55555	462	10	fifteen	fifteen	CD
55555	462	11	minutes	minute	NNS
55555	462	12	,	,	,
55555	462	13	cut	cut	VBD
55555	462	14	them	-PRON-	PRP
55555	462	15	into	into	IN
55555	462	16	strips	strip	NNS
55555	462	17	1/4	1/4	CD
55555	462	18	of	of	IN
55555	462	19	an	an	DT
55555	462	20	inch	inch	NN
55555	462	21	thick	thick	JJ
55555	462	22	,	,	,
55555	462	23	dry	dry	VBP
55555	462	24	them	-PRON-	PRP
55555	462	25	,	,	,
55555	462	26	dip	dip	VB
55555	462	27	them	-PRON-	PRP
55555	462	28	in	in	IN
55555	462	29	flour	flour	NN
55555	462	30	,	,	,
55555	462	31	and	and	CC
55555	462	32	then	then	RB
55555	462	33	in	in	IN
55555	462	34	batter	batter	NN
55555	462	35	,	,	,
55555	462	36	and	and	CC
55555	462	37	fry	fry	VB
55555	462	38	a	a	DT
55555	462	39	golden	golden	JJ
55555	462	40	brown	brown	NN
55555	462	41	in	in	IN
55555	462	42	good	good	JJ
55555	462	43	butter	butter	NN
55555	462	44	.	.	.
55555	463	1	FRIED	FRIED	NNP
55555	463	2	ARTICHOKES	ARTICHOKES	NNP
55555	463	3	Boil	Boil	NNP
55555	463	4	as	as	IN
55555	463	5	directed	direct	VBN
55555	463	6	,	,	,
55555	463	7	but	but	CC
55555	463	8	do	do	VBP
55555	463	9	not	not	RB
55555	463	10	quite	quite	RB
55555	463	11	finish	finish	NN
55555	463	12	cooking	cooking	NN
55555	463	13	;	;	:
55555	463	14	let	let	VB
55555	463	15	them	-PRON-	PRP
55555	463	16	cool	cool	VB
55555	463	17	,	,	,
55555	463	18	slice	slice	VB
55555	463	19	them	-PRON-	PRP
55555	463	20	and	and	CC
55555	463	21	fry	fry	VB
55555	463	22	in	in	IN
55555	463	23	melted	melted	JJ
55555	463	24	butter	butter	NN
55555	463	25	,	,	,
55555	463	26	adding	add	VBG
55555	463	27	1	1	CD
55555	463	28	teaspoon	teaspoon	NN
55555	463	29	of	of	IN
55555	463	30	chopped	chop	VBN
55555	463	31	parsley	parsley	NN
55555	463	32	just	just	RB
55555	463	33	before	before	IN
55555	463	34	removing	remove	VBG
55555	463	35	from	from	IN
55555	463	36	the	the	DT
55555	463	37	pan	pan	NN
55555	463	38	.	.	.
55555	464	1	FRENCH	FRENCH	NNP
55555	464	2	FRIED	FRIED	NNP
55555	464	3	JERUSALEM	JERUSALEM	NNP
55555	464	4	ARTICHOKES	ARTICHOKES	NNP
55555	464	5	Scrape	Scrape	NNP
55555	464	6	and	and	CC
55555	464	7	wash	wash	VBP
55555	464	8	1	1	CD
55555	464	9	quart	quart	NN
55555	464	10	of	of	IN
55555	464	11	Jerusalem	Jerusalem	NNP
55555	464	12	artichokes	artichoke	NNS
55555	464	13	,	,	,
55555	464	14	cut	cut	VBN
55555	464	15	in	in	IN
55555	464	16	slices	slice	NNS
55555	464	17	lengthwise	lengthwise	RB
55555	464	18	,	,	,
55555	464	19	and	and	CC
55555	464	20	fry	fry	VB
55555	464	21	in	in	IN
55555	464	22	a	a	DT
55555	464	23	frying	frying	JJ
55555	464	24	basket	basket	NN
55555	464	25	in	in	IN
55555	464	26	hot	hot	JJ
55555	464	27	vegetable	vegetable	NN
55555	464	28	fat	fat	NN
55555	464	29	or	or	CC
55555	464	30	oil	oil	NN
55555	464	31	until	until	IN
55555	464	32	a	a	DT
55555	464	33	golden	golden	JJ
55555	464	34	brown	brown	NN
55555	464	35	.	.	.
55555	465	1	Serve	serve	VB
55555	465	2	with	with	IN
55555	465	3	a	a	DT
55555	465	4	sprinkling	sprinkling	NN
55555	465	5	of	of	IN
55555	465	6	lemon	lemon	NN
55555	465	7	juice	juice	NN
55555	465	8	,	,	,
55555	465	9	or	or	CC
55555	465	10	with	with	IN
55555	465	11	Dutch	dutch	JJ
55555	465	12	butter	butter	NN
55555	465	13	and	and	CC
55555	465	14	browned	browned	NN
55555	465	15	crumbs	crumb	NNS
55555	465	16	.	.	.
55555	466	1	JERUSALEM	JERUSALEM	NNP
55555	466	2	ARTICHOKES	ARTICHOKES	NNP
55555	466	3	TARTARE	tartare	VBP
55555	466	4	Select	select	JJ
55555	466	5	small	small	JJ
55555	466	6	artichokes	artichoke	NNS
55555	466	7	,	,	,
55555	466	8	or	or	CC
55555	466	9	cut	cut	VB
55555	466	10	them	-PRON-	PRP
55555	466	11	round	round	RB
55555	466	12	with	with	IN
55555	466	13	a	a	DT
55555	466	14	patent	patent	NN
55555	466	15	cutter	cutter	NN
55555	466	16	,	,	,
55555	466	17	roll	roll	VB
55555	466	18	them	-PRON-	PRP
55555	466	19	in	in	IN
55555	466	20	yolk	yolk	NNP
55555	466	21	of	of	IN
55555	466	22	egg	egg	NN
55555	466	23	and	and	CC
55555	466	24	then	then	RB
55555	466	25	in	in	IN
55555	466	26	fine	fine	JJ
55555	466	27	crumbs	crumb	NNS
55555	466	28	,	,	,
55555	466	29	place	place	NN
55555	466	30	in	in	IN
55555	466	31	a	a	DT
55555	466	32	frying	frying	JJ
55555	466	33	basket	basket	NN
55555	466	34	,	,	,
55555	466	35	and	and	CC
55555	466	36	fry	fry	VB
55555	466	37	in	in	IN
55555	466	38	hot	hot	JJ
55555	466	39	vegetable	vegetable	NN
55555	466	40	fat	fat	NN
55555	466	41	until	until	IN
55555	466	42	a	a	DT
55555	466	43	golden	golden	JJ
55555	466	44	brown	brown	NN
55555	466	45	.	.	.
55555	467	1	Serve	serve	VB
55555	467	2	very	very	RB
55555	467	3	hot	hot	JJ
55555	467	4	,	,	,
55555	467	5	garnished	garnish	VBN
55555	467	6	with	with	IN
55555	467	7	parsley	parsley	NN
55555	467	8	,	,	,
55555	467	9	and	and	CC
55555	467	10	with	with	IN
55555	467	11	a	a	DT
55555	467	12	tureen	tureen	NN
55555	467	13	of	of	IN
55555	467	14	sauce	sauce	NN
55555	467	15	Tartare	Tartare	NNP
55555	467	16	.	.	.
55555	468	1	Serve	serve	VB
55555	468	2	alone	alone	RB
55555	468	3	after	after	IN
55555	468	4	soup	soup	NN
55555	468	5	.	.	.
55555	469	1	FRIED	FRIED	NNP
55555	469	2	ARTICHOKES	ARTICHOKES	NNP
55555	469	3	WITH	with	IN
55555	469	4	TOMATO	tomato	NN
55555	469	5	SAUCE	SAUCE	VBN
55555	469	6	Fry	fry	NN
55555	469	7	artichokes	artichoke	VBZ
55555	469	8	as	as	IN
55555	469	9	in	in	IN
55555	469	10	foregoing	foregoing	NN
55555	469	11	recipe	recipe	NN
55555	469	12	and	and	CC
55555	469	13	serve	serve	VB
55555	469	14	with	with	IN
55555	469	15	hot	hot	JJ
55555	469	16	tomato	tomato	NN
55555	469	17	sauce	sauce	NN
55555	469	18	.	.	.
55555	470	1	JERUSALEM	JERUSALEM	NNP
55555	470	2	ARTICHOKES	ARTICHOKES	NNP
55555	470	3	LYONNAISE	LYONNAISE	NNP
55555	470	4	Boil	Boil	NNP
55555	470	5	the	the	DT
55555	470	6	artichokes	artichoke	NNS
55555	470	7	as	as	IN
55555	470	8	directed	direct	VBN
55555	470	9	,	,	,
55555	470	10	but	but	CC
55555	470	11	do	do	VB
55555	470	12	net	net	NN
55555	470	13	let	let	VB
55555	470	14	them	-PRON-	PRP
55555	470	15	quite	quite	RB
55555	470	16	finish	finish	NN
55555	470	17	cooking	cooking	NN
55555	470	18	,	,	,
55555	470	19	then	then	RB
55555	470	20	slice	slice	VB
55555	470	21	them	-PRON-	PRP
55555	470	22	.	.	.
55555	471	1	Put	put	NN
55555	471	2	1	1	CD
55555	471	3	tablespoon	tablespoon	NN
55555	471	4	of	of	IN
55555	471	5	butter	butter	NN
55555	471	6	in	in	IN
55555	471	7	a	a	DT
55555	471	8	frying	fry	VBG
55555	471	9	pan	pan	NN
55555	471	10	,	,	,
55555	471	11	and	and	CC
55555	471	12	when	when	WRB
55555	471	13	melted	melt	VBN
55555	471	14	add	add	VBP
55555	471	15	1	1	CD
55555	471	16	large	large	JJ
55555	471	17	onion	onion	NN
55555	471	18	sliced	slice	VBN
55555	471	19	or	or	CC
55555	471	20	chopped	chop	VBN
55555	471	21	,	,	,
55555	471	22	and	and	CC
55555	471	23	when	when	WRB
55555	471	24	onions	onion	NNS
55555	471	25	are	be	VBP
55555	471	26	transparent	transparent	JJ
55555	471	27	,	,	,
55555	471	28	but	but	CC
55555	471	29	not	not	RB
55555	471	30	brown	brown	JJ
55555	471	31	,	,	,
55555	471	32	add	add	VB
55555	471	33	the	the	DT
55555	471	34	artichokes	artichoke	NNS
55555	471	35	and	and	CC
55555	471	36	fry	fry	VB
55555	471	37	slowly	slowly	RB
55555	471	38	.	.	.
55555	472	1	Sprinkle	sprinkle	VB
55555	472	2	with	with	IN
55555	472	3	chopped	chop	VBN
55555	472	4	parsley	parsley	NN
55555	472	5	or	or	CC
55555	472	6	chives	chive	NNS
55555	472	7	.	.	.
55555	473	1	JERUSALEM	JERUSALEM	NNP
55555	473	2	ARTICHOKE	ARTICHOKE	NNP
55555	473	3	PURÉE	PURÉE	VBD
55555	473	4	Boil	Boil	NNP
55555	473	5	1	1	CD
55555	473	6	quart	quart	NN
55555	473	7	of	of	IN
55555	473	8	artichokes	artichoke	NNS
55555	473	9	as	as	IN
55555	473	10	already	already	RB
55555	473	11	directed	direct	VBN
55555	473	12	,	,	,
55555	473	13	drain	drain	NN
55555	473	14	,	,	,
55555	473	15	mash	mash	NN
55555	473	16	and	and	CC
55555	473	17	press	press	NN
55555	473	18	through	through	IN
55555	473	19	a	a	DT
55555	473	20	fine	fine	JJ
55555	473	21	sieve	sieve	NN
55555	473	22	,	,	,
55555	473	23	and	and	CC
55555	473	24	stir	stir	VB
55555	473	25	in	in	IN
55555	473	26	2	2	CD
55555	473	27	tablespoons	tablespoon	NNS
55555	473	28	of	of	IN
55555	473	29	melted	melted	JJ
55555	473	30	butter	butter	NN
55555	473	31	;	;	:
55555	473	32	then	then	RB
55555	473	33	stir	stir	VB
55555	473	34	over	over	IN
55555	473	35	a	a	DT
55555	473	36	low	low	JJ
55555	473	37	fire	fire	NN
55555	473	38	until	until	IN
55555	473	39	the	the	DT
55555	473	40	moisture	moisture	NN
55555	473	41	is	be	VBZ
55555	473	42	exhausted	exhaust	VBN
55555	473	43	.	.	.
55555	474	1	Remove	remove	VB
55555	474	2	from	from	IN
55555	474	3	the	the	DT
55555	474	4	fire	fire	NN
55555	474	5	,	,	,
55555	474	6	and	and	CC
55555	474	7	when	when	WRB
55555	474	8	cold	cold	JJ
55555	474	9	add	add	VBP
55555	474	10	4	4	CD
55555	474	11	eggs	egg	NNS
55555	474	12	which	which	WDT
55555	474	13	have	have	VBP
55555	474	14	been	be	VBN
55555	474	15	well	well	RB
55555	474	16	beaten	beat	VBN
55555	474	17	,	,	,
55555	474	18	beating	beat	VBG
55555	474	19	them	-PRON-	PRP
55555	474	20	briskly	briskly	RB
55555	474	21	,	,	,
55555	474	22	and	and	CC
55555	474	23	adding	add	VBG
55555	474	24	them	-PRON-	PRP
55555	474	25	slowly	slowly	RB
55555	474	26	to	to	IN
55555	474	27	the	the	DT
55555	474	28	purée	purée	NN
55555	474	29	;	;	:
55555	474	30	also	also	RB
55555	474	31	beat	beat	VBD
55555	474	32	in	in	IN
55555	474	33	1	1	CD
55555	474	34	tablespoon	tablespoon	NN
55555	474	35	of	of	IN
55555	474	36	whipped	whip	VBN
55555	474	37	cream	cream	NN
55555	474	38	.	.	.
55555	475	1	When	when	WRB
55555	475	2	thoroughly	thoroughly	RB
55555	475	3	mixed	mix	VBN
55555	475	4	and	and	CC
55555	475	5	light	light	NN
55555	475	6	from	from	IN
55555	475	7	much	much	JJ
55555	475	8	beating	beating	NN
55555	475	9	put	put	VBN
55555	475	10	into	into	IN
55555	475	11	a	a	DT
55555	475	12	large	large	JJ
55555	475	13	mould	mould	NN
55555	475	14	,	,	,
55555	475	15	or	or	CC
55555	475	16	into	into	IN
55555	475	17	individual	individual	JJ
55555	475	18	moulds	mould	NNS
55555	475	19	,	,	,
55555	475	20	and	and	CC
55555	475	21	steam	steam	NN
55555	475	22	or	or	CC
55555	475	23	poach	poach	NN
55555	475	24	with	with	IN
55555	475	25	water	water	NN
55555	475	26	half	half	JJ
55555	475	27	-	-	HYPH
55555	475	28	way	way	NN
55555	475	29	up	up	IN
55555	475	30	the	the	DT
55555	475	31	mould	mould	NN
55555	475	32	,	,	,
55555	475	33	and	and	CC
55555	475	34	turn	turn	VB
55555	475	35	out	out	RP
55555	475	36	and	and	CC
55555	475	37	serve	serve	VB
55555	475	38	with	with	IN
55555	475	39	some	some	DT
55555	475	40	good	good	JJ
55555	475	41	sauce	sauce	NN
55555	475	42	,	,	,
55555	475	43	tomato	tomato	NNP
55555	475	44	or	or	CC
55555	475	45	Hollandaise	Hollandaise	NNP
55555	475	46	preferred	prefer	VBD
55555	475	47	,	,	,
55555	475	48	or	or	CC
55555	475	49	the	the	DT
55555	475	50	sauce	sauce	NN
55555	475	51	described	describe	VBN
55555	475	52	as	as	IN
55555	475	53	being	be	VBG
55555	475	54	made	make	VBN
55555	475	55	with	with	IN
55555	475	56	the	the	DT
55555	475	57	water	water	NN
55555	475	58	in	in	IN
55555	475	59	which	which	WDT
55555	475	60	the	the	DT
55555	475	61	artichokes	artichoke	NNS
55555	475	62	were	be	VBD
55555	475	63	boiled	boil	VBN
55555	475	64	can	can	MD
55555	475	65	be	be	VB
55555	475	66	used	use	VBN
55555	475	67	;	;	:
55555	475	68	to	to	IN
55555	475	69	it	-PRON-	PRP
55555	475	70	should	should	MD
55555	475	71	be	be	VB
55555	475	72	added	add	VBN
55555	475	73	1	1	CD
55555	475	74	teaspoon	teaspoon	NN
55555	475	75	of	of	IN
55555	475	76	finely	finely	RB
55555	475	77	chopped	chop	VBN
55555	475	78	parsley	parsley	NN
55555	475	79	.	.	.
55555	476	1	JERUSALEM	JERUSALEM	NNP
55555	476	2	ARTICHOKES	ARTICHOKES	NNP
55555	476	3	NEWBURG	newburg	NN
55555	476	4	Make	make	VBP
55555	476	5	a	a	DT
55555	476	6	sauce	sauce	NN
55555	476	7	with	with	IN
55555	476	8	2	2	CD
55555	476	9	cups	cup	NNS
55555	476	10	of	of	IN
55555	476	11	milk	milk	NN
55555	476	12	,	,	,
55555	476	13	1	1	CD
55555	476	14	tablespoon	tablespoon	NN
55555	476	15	of	of	IN
55555	476	16	butter	butter	NN
55555	476	17	mixed	mix	VBN
55555	476	18	with	with	IN
55555	476	19	1	1	CD
55555	476	20	of	of	IN
55555	476	21	flour	flour	NN
55555	476	22	,	,	,
55555	476	23	2	2	CD
55555	476	24	yolks	yolk	NNS
55555	476	25	of	of	IN
55555	476	26	eggs	egg	NNS
55555	476	27	,	,	,
55555	476	28	and	and	CC
55555	476	29	pepper	pepper	NN
55555	476	30	and	and	CC
55555	476	31	salt	salt	NN
55555	476	32	,	,	,
55555	476	33	and	and	CC
55555	476	34	when	when	WRB
55555	476	35	thickened	thicken	VBN
55555	476	36	add	add	VB
55555	476	37	2	2	CD
55555	476	38	tablespoons	tablespoon	NNS
55555	476	39	of	of	IN
55555	476	40	sherry	sherry	NN
55555	476	41	,	,	,
55555	476	42	and	and	CC
55555	476	43	3	3	CD
55555	476	44	cups	cup	NNS
55555	476	45	of	of	IN
55555	476	46	sliced	sliced	JJ
55555	476	47	boiled	boil	VBN
55555	476	48	artichokes	artichoke	NNS
55555	476	49	,	,	,
55555	476	50	and	and	CC
55555	476	51	1/2	1/2	CD
55555	476	52	cup	cup	NN
55555	476	53	of	of	IN
55555	476	54	blanched	blanch	VBN
55555	476	55	chopped	chop	VBN
55555	476	56	almonds	almond	NNS
55555	476	57	.	.	.
55555	477	1	Serve	serve	VB
55555	477	2	on	on	IN
55555	477	3	toast	toast	NN
55555	477	4	or	or	CC
55555	477	5	in	in	IN
55555	477	6	cases	case	NNS
55555	477	7	.	.	.
55555	478	1	FRENCH	FRENCH	NNP
55555	478	2	OR	or	CC
55555	478	3	GLOBE	globe	NN
55555	478	4	ARTICHOKES	ARTICHOKES	NNP
55555	478	5	The	the	DT
55555	478	6	globe	globe	NN
55555	478	7	artichoke	artichoke	NN
55555	478	8	is	be	VBZ
55555	478	9	a	a	DT
55555	478	10	most	most	RBS
55555	478	11	delicious	delicious	JJ
55555	478	12	addition	addition	NN
55555	478	13	to	to	IN
55555	478	14	a	a	DT
55555	478	15	vegetarian	vegetarian	JJ
55555	478	16	menu	menu	NN
55555	478	17	,	,	,
55555	478	18	and	and	CC
55555	478	19	it	-PRON-	PRP
55555	478	20	is	be	VBZ
55555	478	21	not	not	RB
55555	478	22	because	because	IN
55555	478	23	it	-PRON-	PRP
55555	478	24	is	be	VBZ
55555	478	25	not	not	RB
55555	478	26	known	know	VBN
55555	478	27	to	to	TO
55555	478	28	be	be	VB
55555	478	29	edible	edible	JJ
55555	478	30	,	,	,
55555	478	31	but	but	CC
55555	478	32	because	because	IN
55555	478	33	many	many	JJ
55555	478	34	people	people	NNS
55555	478	35	do	do	VBP
55555	478	36	not	not	RB
55555	478	37	know	know	VB
55555	478	38	how	how	WRB
55555	478	39	either	either	RB
55555	478	40	to	to	TO
55555	478	41	eat	eat	VB
55555	478	42	it	-PRON-	PRP
55555	478	43	or	or	CC
55555	478	44	to	to	TO
55555	478	45	serve	serve	VB
55555	478	46	it	-PRON-	PRP
55555	478	47	,	,	,
55555	478	48	that	that	IN
55555	478	49	it	-PRON-	PRP
55555	478	50	is	be	VBZ
55555	478	51	not	not	RB
55555	478	52	oftener	oftener	RB
55555	478	53	seen	see	VBN
55555	478	54	in	in	IN
55555	478	55	America	America	NNP
55555	478	56	.	.	.
55555	479	1	I	-PRON-	PRP
55555	479	2	have	have	VBP
55555	479	3	had	have	VBN
55555	479	4	it	-PRON-	PRP
55555	479	5	served	serve	VBN
55555	479	6	to	to	IN
55555	479	7	me	-PRON-	PRP
55555	479	8	in	in	IN
55555	479	9	almost	almost	RB
55555	479	10	every	every	DT
55555	479	11	European	european	JJ
55555	479	12	country	country	NN
55555	479	13	and	and	CC
55555	479	14	often	often	RB
55555	479	15	in	in	IN
55555	479	16	restaurants	restaurant	NNS
55555	479	17	in	in	IN
55555	479	18	America	America	NNP
55555	479	19	,	,	,
55555	479	20	and	and	CC
55555	479	21	have	have	VBP
55555	479	22	never	never	RB
55555	479	23	encountered	encounter	VBN
55555	479	24	but	but	CC
55555	479	25	one	one	CD
55555	479	26	cook	cook	NN
55555	479	27	who	who	WP
55555	479	28	knew	know	VBD
55555	479	29	how	how	WRB
55555	479	30	it	-PRON-	PRP
55555	479	31	should	should	MD
55555	479	32	be	be	VB
55555	479	33	sent	send	VBN
55555	479	34	to	to	IN
55555	479	35	the	the	DT
55555	479	36	table	table	NN
55555	479	37	after	after	IN
55555	479	38	cooking	cooking	NN
55555	479	39	,	,	,
55555	479	40	and	and	CC
55555	479	41	one	one	CD
55555	479	42	waiter	waiter	NN
55555	479	43	who	who	WP
55555	479	44	knew	know	VBD
55555	479	45	how	how	WRB
55555	479	46	to	to	TO
55555	479	47	serve	serve	VB
55555	479	48	it	-PRON-	PRP
55555	479	49	when	when	WRB
55555	479	50	it	-PRON-	PRP
55555	479	51	got	get	VBD
55555	479	52	there	there	RB
55555	479	53	.	.	.
55555	480	1	It	-PRON-	PRP
55555	480	2	is	be	VBZ
55555	480	3	usually	usually	RB
55555	480	4	served	serve	VBN
55555	480	5	half	half	RB
55555	480	6	cold	cold	JJ
55555	480	7	with	with	IN
55555	480	8	the	the	DT
55555	480	9	leaves	leave	NNS
55555	480	10	falling	fall	VBG
55555	480	11	all	all	DT
55555	480	12	about	about	IN
55555	480	13	it	-PRON-	PRP
55555	480	14	because	because	IN
55555	480	15	the	the	DT
55555	480	16	"	"	``
55555	480	17	thistle	thistle	JJ
55555	480	18	,	,	,
55555	480	19	"	"	''
55555	480	20	and	and	CC
55555	480	21	usually	usually	RB
55555	480	22	the	the	DT
55555	480	23	best	good	JJS
55555	480	24	of	of	IN
55555	480	25	the	the	DT
55555	480	26	artichoke	artichoke	NN
55555	480	27	besides	besides	RB
55555	480	28	,	,	,
55555	480	29	has	have	VBZ
55555	480	30	been	be	VBN
55555	480	31	carelessly	carelessly	RB
55555	480	32	removed	remove	VBN
55555	480	33	in	in	IN
55555	480	34	the	the	DT
55555	480	35	kitchen	kitchen	NN
55555	480	36	;	;	:
55555	480	37	instead	instead	RB
55555	480	38	of	of	IN
55555	480	39	which	which	WDT
55555	480	40	it	-PRON-	PRP
55555	480	41	should	should	MD
55555	480	42	be	be	VB
55555	480	43	served	serve	VBN
55555	480	44	whole	whole	RB
55555	480	45	,	,	,
55555	480	46	as	as	IN
55555	480	47	in	in	IN
55555	480	48	this	this	DT
55555	480	49	way	way	NN
55555	480	50	only	only	RB
55555	480	51	can	can	MD
55555	480	52	it	-PRON-	PRP
55555	480	53	be	be	VB
55555	480	54	kept	keep	VBN
55555	480	55	hot	hot	JJ
55555	480	56	enough	enough	RB
55555	480	57	to	to	TO
55555	480	58	be	be	VB
55555	480	59	palatable	palatable	JJ
55555	480	60	.	.	.
55555	481	1	The	the	DT
55555	481	2	artichoke	artichoke	NN
55555	481	3	should	should	MD
55555	481	4	be	be	VB
55555	481	5	set	set	VBN
55555	481	6	stem	stem	NN
55555	481	7	end	end	NN
55555	481	8	downward	downward	RB
55555	481	9	on	on	IN
55555	481	10	a	a	DT
55555	481	11	hot	hot	JJ
55555	481	12	,	,	,
55555	481	13	flat	flat	JJ
55555	481	14	dish	dish	NN
55555	481	15	and	and	CC
55555	481	16	wound	wind	VBN
55555	481	17	about	about	RP
55555	481	18	at	at	IN
55555	481	19	the	the	DT
55555	481	20	base	base	NN
55555	481	21	with	with	IN
55555	481	22	a	a	DT
55555	481	23	small	small	JJ
55555	481	24	table	table	NN
55555	481	25	napkin	napkin	NN
55555	481	26	,	,	,
55555	481	27	and	and	CC
55555	481	28	the	the	DT
55555	481	29	person	person	NN
55555	481	30	who	who	WP
55555	481	31	serves	serve	VBZ
55555	481	32	it	-PRON-	PRP
55555	481	33	,	,	,
55555	481	34	holding	hold	VBG
55555	481	35	it	-PRON-	PRP
55555	481	36	in	in	IN
55555	481	37	the	the	DT
55555	481	38	napkin	napkin	NN
55555	481	39	,	,	,
55555	481	40	should	should	MD
55555	481	41	reverse	reverse	VB
55555	481	42	it	-PRON-	PRP
55555	481	43	and	and	CC
55555	481	44	taking	take	VBG
55555	481	45	a	a	DT
55555	481	46	small	small	JJ
55555	481	47	,	,	,
55555	481	48	sharp	sharp	JJ
55555	481	49	,	,	,
55555	481	50	silvered	silvered	JJ
55555	481	51	knife	knife	NN
55555	481	52	should	should	MD
55555	481	53	cut	cut	VB
55555	481	54	through	through	IN
55555	481	55	the	the	DT
55555	481	56	artichoke	artichoke	NN
55555	481	57	on	on	IN
55555	481	58	the	the	DT
55555	481	59	bottom	bottom	NN
55555	481	60	,	,	,
55555	481	61	using	use	VBG
55555	481	62	a	a	DT
55555	481	63	sawing	sawing	NN
55555	481	64	motion	motion	NN
55555	481	65	,	,	,
55555	481	66	and	and	CC
55555	481	67	with	with	IN
55555	481	68	the	the	DT
55555	481	69	help	help	NN
55555	481	70	of	of	IN
55555	481	71	a	a	DT
55555	481	72	serving	serve	VBG
55555	481	73	fork	fork	NN
55555	481	74	ease	ease	NN
55555	481	75	apart	apart	RB
55555	481	76	the	the	DT
55555	481	77	"	"	``
55555	481	78	thistle	thistle	JJ
55555	481	79	"	"	''
55555	481	80	and	and	CC
55555	481	81	the	the	DT
55555	481	82	closely	closely	RB
55555	481	83	knitted	knitted	JJ
55555	481	84	small	small	JJ
55555	481	85	leaves	leave	NNS
55555	481	86	in	in	IN
55555	481	87	the	the	DT
55555	481	88	centre	centre	NN
55555	481	89	.	.	.
55555	482	1	Unless	unless	IN
55555	482	2	the	the	DT
55555	482	3	artichokes	artichoke	NNS
55555	482	4	are	be	VBP
55555	482	5	very	very	RB
55555	482	6	large	large	JJ
55555	482	7	ones	one	NNS
55555	482	8	,	,	,
55555	482	9	a	a	DT
55555	482	10	half	half	NN
55555	482	11	of	of	IN
55555	482	12	one	one	NN
55555	482	13	is	be	VBZ
55555	482	14	not	not	RB
55555	482	15	too	too	RB
55555	482	16	much	much	JJ
55555	482	17	to	to	TO
55555	482	18	serve	serve	VB
55555	482	19	each	each	DT
55555	482	20	person	person	NN
55555	482	21	.	.	.
55555	483	1	The	the	DT
55555	483	2	"	"	``
55555	483	3	thistle	thistle	NN
55555	483	4	"	"	''
55555	483	5	should	should	MD
55555	483	6	be	be	VB
55555	483	7	removed	remove	VBN
55555	483	8	by	by	IN
55555	483	9	the	the	DT
55555	483	10	server	server	NN
55555	483	11	,	,	,
55555	483	12	and	and	CC
55555	483	13	this	this	DT
55555	483	14	should	should	MD
55555	483	15	be	be	VB
55555	483	16	done	do	VBN
55555	483	17	by	by	IN
55555	483	18	carefully	carefully	RB
55555	483	19	separating	separate	VBG
55555	483	20	it	-PRON-	PRP
55555	483	21	from	from	IN
55555	483	22	the	the	DT
55555	483	23	"	"	``
55555	483	24	fond	fond	JJ
55555	483	25	"	"	''
55555	483	26	or	or	CC
55555	483	27	base	base	NN
55555	483	28	,	,	,
55555	483	29	which	which	WDT
55555	483	30	is	be	VBZ
55555	483	31	the	the	DT
55555	483	32	fleshy	fleshy	NN
55555	483	33	part	part	NN
55555	483	34	from	from	IN
55555	483	35	which	which	WDT
55555	483	36	the	the	DT
55555	483	37	leaves	leave	NNS
55555	483	38	grow	grow	VBP
55555	483	39	out	out	RP
55555	483	40	.	.	.
55555	484	1	The	the	DT
55555	484	2	leaves	leave	NNS
55555	484	3	should	should	MD
55555	484	4	be	be	VB
55555	484	5	taken	take	VBN
55555	484	6	one	one	CD
55555	484	7	by	by	IN
55555	484	8	one	one	CD
55555	484	9	,	,	,
55555	484	10	by	by	IN
55555	484	11	the	the	DT
55555	484	12	dry	dry	JJ
55555	484	13	tip	tip	NN
55555	484	14	,	,	,
55555	484	15	in	in	IN
55555	484	16	the	the	DT
55555	484	17	fingers	finger	NNS
55555	484	18	,	,	,
55555	484	19	and	and	CC
55555	484	20	the	the	DT
55555	484	21	fleshy	fleshy	NN
55555	484	22	end	end	NN
55555	484	23	thus	thus	RB
55555	484	24	pulled	pull	VBD
55555	484	25	from	from	IN
55555	484	26	the	the	DT
55555	484	27	base	base	NN
55555	484	28	should	should	MD
55555	484	29	be	be	VB
55555	484	30	dipped	dip	VBN
55555	484	31	in	in	IN
55555	484	32	the	the	DT
55555	484	33	sauce	sauce	NN
55555	484	34	served	serve	VBD
55555	484	35	,	,	,
55555	484	36	and	and	CC
55555	484	37	the	the	DT
55555	484	38	soft	soft	JJ
55555	484	39	portion	portion	NN
55555	484	40	removed	remove	VBN
55555	484	41	by	by	IN
55555	484	42	drawing	draw	VBG
55555	484	43	it	-PRON-	PRP
55555	484	44	between	between	IN
55555	484	45	the	the	DT
55555	484	46	front	front	JJ
55555	484	47	teeth	tooth	NNS
55555	484	48	;	;	:
55555	484	49	when	when	WRB
55555	484	50	the	the	DT
55555	484	51	leaves	leave	NNS
55555	484	52	are	be	VBP
55555	484	53	finished	finish	VBN
55555	484	54	the	the	DT
55555	484	55	base	base	NN
55555	484	56	should	should	MD
55555	484	57	be	be	VB
55555	484	58	cut	cut	VBN
55555	484	59	up	up	RP
55555	484	60	with	with	IN
55555	484	61	a	a	DT
55555	484	62	fork	fork	NN
55555	484	63	and	and	CC
55555	484	64	eaten	eat	VBN
55555	484	65	with	with	IN
55555	484	66	the	the	DT
55555	484	67	sauce	sauce	NN
55555	484	68	.	.	.
55555	485	1	TO	to	IN
55555	485	2	STEAM	steam	JJ
55555	485	3	GLOBE	globe	NN
55555	485	4	ARTICHOKES	ARTICHOKES	NNP
55555	485	5	Prepare	Prepare	NNP
55555	485	6	for	for	IN
55555	485	7	cooking	cooking	NN
55555	485	8	as	as	IN
55555	485	9	in	in	IN
55555	485	10	the	the	DT
55555	485	11	above	above	JJ
55555	485	12	recipe	recipe	NN
55555	485	13	,	,	,
55555	485	14	place	place	NN
55555	485	15	in	in	IN
55555	485	16	a	a	DT
55555	485	17	covered	cover	VBN
55555	485	18	steamer	steamer	NN
55555	485	19	,	,	,
55555	485	20	and	and	CC
55555	485	21	let	let	VB
55555	485	22	steam	steam	NN
55555	485	23	forty	forty	NN
55555	485	24	minutes	minute	NNS
55555	485	25	or	or	CC
55555	485	26	until	until	IN
55555	485	27	the	the	DT
55555	485	28	leaves	leave	NNS
55555	485	29	,	,	,
55555	485	30	when	when	WRB
55555	485	31	pulled	pull	VBN
55555	485	32	,	,	,
55555	485	33	part	part	NN
55555	485	34	easily	easily	RB
55555	485	35	from	from	IN
55555	485	36	the	the	DT
55555	485	37	base	base	NN
55555	485	38	.	.	.
55555	486	1	TO	to	IN
55555	486	2	BOIL	BOIL	NNP
55555	486	3	GLOBE	GLOBE	NNP
55555	486	4	ARTICHOKES	ARTICHOKES	NNP
55555	486	5	Globe	Globe	NNP
55555	486	6	artichokes	artichoke	NNS
55555	486	7	should	should	MD
55555	486	8	not	not	RB
55555	486	9	look	look	VB
55555	486	10	dry	dry	JJ
55555	486	11	and	and	CC
55555	486	12	wrinkled	wrinkle	VBD
55555	486	13	when	when	WRB
55555	486	14	bought	buy	VBN
55555	486	15	,	,	,
55555	486	16	but	but	CC
55555	486	17	green	green	JJ
55555	486	18	and	and	CC
55555	486	19	fresh	fresh	JJ
55555	486	20	.	.	.
55555	487	1	Put	put	VB
55555	487	2	them	-PRON-	PRP
55555	487	3	in	in	IN
55555	487	4	cold	cold	JJ
55555	487	5	salted	salted	JJ
55555	487	6	water	water	NN
55555	487	7	and	and	CC
55555	487	8	a	a	DT
55555	487	9	little	little	JJ
55555	487	10	vinegar	vinegar	NN
55555	487	11	for	for	IN
55555	487	12	fifteen	fifteen	CD
55555	487	13	minutes	minute	NNS
55555	487	14	to	to	TO
55555	487	15	cleanse	cleanse	VB
55555	487	16	and	and	CC
55555	487	17	free	free	JJ
55555	487	18	from	from	IN
55555	487	19	insects	insect	NNS
55555	487	20	,	,	,
55555	487	21	then	then	RB
55555	487	22	put	put	VB
55555	487	23	them	-PRON-	PRP
55555	487	24	in	in	IN
55555	487	25	salted	salt	VBN
55555	487	26	boiling	boiling	NN
55555	487	27	water	water	NN
55555	487	28	and	and	CC
55555	487	29	boil	boil	VB
55555	487	30	until	until	IN
55555	487	31	the	the	DT
55555	487	32	leaves	leave	NNS
55555	487	33	part	part	VBP
55555	487	34	easily	easily	RB
55555	487	35	from	from	IN
55555	487	36	the	the	DT
55555	487	37	base	base	NN
55555	487	38	when	when	WRB
55555	487	39	pulled	pull	VBD
55555	487	40	;	;	:
55555	487	41	this	this	DT
55555	487	42	should	should	MD
55555	487	43	be	be	VB
55555	487	44	in	in	IN
55555	487	45	about	about	RB
55555	487	46	half	half	PDT
55555	487	47	an	an	DT
55555	487	48	hour	hour	NN
55555	487	49	,	,	,
55555	487	50	but	but	CC
55555	487	51	the	the	DT
55555	487	52	time	time	NN
55555	487	53	varies	vary	VBZ
55555	487	54	with	with	IN
55555	487	55	the	the	DT
55555	487	56	age	age	NN
55555	487	57	and	and	CC
55555	487	58	size	size	NN
55555	487	59	of	of	IN
55555	487	60	the	the	DT
55555	487	61	artichoke	artichoke	NN
55555	487	62	;	;	:
55555	487	63	it	-PRON-	PRP
55555	487	64	should	should	MD
55555	487	65	then	then	RB
55555	487	66	be	be	VB
55555	487	67	drained	drain	VBN
55555	487	68	and	and	CC
55555	487	69	the	the	DT
55555	487	70	stem	stem	NN
55555	487	71	cut	cut	VBD
55555	487	72	off	off	RP
55555	487	73	so	so	IN
55555	487	74	that	that	IN
55555	487	75	it	-PRON-	PRP
55555	487	76	will	will	MD
55555	487	77	stand	stand	VB
55555	487	78	erect	erect	NN
55555	487	79	on	on	IN
55555	487	80	the	the	DT
55555	487	81	serving	serving	NN
55555	487	82	dish	dish	NN
55555	487	83	.	.	.
55555	488	1	GLOBE	globe	NN
55555	488	2	ARTICHOKES	ARTICHOKES	NNP
55555	488	3	STUFFED	stuff	VBN
55555	488	4	WITH	with	IN
55555	488	5	MUSHROOMS	mushroom	NNS
55555	488	6	Cut	Cut	NNP
55555	488	7	the	the	DT
55555	488	8	stalk	stalk	NN
55555	488	9	from	from	IN
55555	488	10	fresh	fresh	JJ
55555	488	11	artichokes	artichoke	NNS
55555	488	12	and	and	CC
55555	488	13	trim	trim	VB
55555	488	14	the	the	DT
55555	488	15	leaves	leave	NNS
55555	488	16	to	to	IN
55555	488	17	an	an	DT
55555	488	18	even	even	JJ
55555	488	19	length	length	NN
55555	488	20	,	,	,
55555	488	21	and	and	CC
55555	488	22	boil	boil	VB
55555	488	23	them	-PRON-	PRP
55555	488	24	for	for	IN
55555	488	25	twenty	twenty	CD
55555	488	26	minutes	minute	NNS
55555	488	27	,	,	,
55555	488	28	or	or	CC
55555	488	29	until	until	IN
55555	488	30	the	the	DT
55555	488	31	choke	choke	NN
55555	488	32	or	or	CC
55555	488	33	thistle	thistle	NN
55555	488	34	can	can	MD
55555	488	35	be	be	VB
55555	488	36	removed	remove	VBN
55555	488	37	neatly	neatly	RB
55555	488	38	.	.	.
55555	489	1	Put	put	NN
55555	489	2	1	1	CD
55555	489	3	tablespoon	tablespoon	NN
55555	489	4	of	of	IN
55555	489	5	butter	butter	NN
55555	489	6	in	in	IN
55555	489	7	a	a	DT
55555	489	8	frying	fry	VBG
55555	489	9	pan	pan	NN
55555	489	10	,	,	,
55555	489	11	and	and	CC
55555	489	12	when	when	WRB
55555	489	13	melted	melt	VBN
55555	489	14	add	add	VBP
55555	489	15	2	2	CD
55555	489	16	finely	finely	RB
55555	489	17	minced	mince	VBN
55555	489	18	shallots	shallot	NNS
55555	489	19	(	(	-LRB-
55555	489	20	or	or	CC
55555	489	21	use	use	VB
55555	489	22	chives	chive	NNS
55555	489	23	or	or	CC
55555	489	24	onion	onion	NN
55555	489	25	tops	top	NNS
55555	489	26	)	)	-RRB-
55555	489	27	,	,	,
55555	489	28	and	and	CC
55555	489	29	1	1	CD
55555	489	30	teaspoon	teaspoon	NN
55555	489	31	of	of	IN
55555	489	32	chopped	chop	VBN
55555	489	33	parsley	parsley	NN
55555	489	34	,	,	,
55555	489	35	and	and	CC
55555	489	36	1	1	CD
55555	489	37	cup	cup	NN
55555	489	38	of	of	IN
55555	489	39	chopped	chop	VBN
55555	489	40	fresh	fresh	JJ
55555	489	41	or	or	CC
55555	489	42	canned	canned	JJ
55555	489	43	mushrooms	mushroom	NNS
55555	489	44	,	,	,
55555	489	45	salt	salt	NN
55555	489	46	and	and	CC
55555	489	47	pepper	pepper	NN
55555	489	48	,	,	,
55555	489	49	and	and	CC
55555	489	50	fry	fry	VB
55555	489	51	all	all	RB
55555	489	52	together	together	RB
55555	489	53	for	for	IN
55555	489	54	five	five	CD
55555	489	55	minutes	minute	NNS
55555	489	56	.	.	.
55555	490	1	Fill	fill	VB
55555	490	2	the	the	DT
55555	490	3	artichoke	artichoke	NN
55555	490	4	with	with	IN
55555	490	5	this	this	DT
55555	490	6	,	,	,
55555	490	7	tie	tie	VB
55555	490	8	the	the	DT
55555	490	9	leaves	leave	NNS
55555	490	10	together	together	RB
55555	490	11	and	and	CC
55555	490	12	set	set	VBN
55555	490	13	in	in	IN
55555	490	14	a	a	DT
55555	490	15	pan	pan	NN
55555	490	16	containing	contain	VBG
55555	490	17	1	1	CD
55555	490	18	cup	cup	NN
55555	490	19	of	of	IN
55555	490	20	stock	stock	NN
55555	490	21	(	(	-LRB-
55555	490	22	or	or	CC
55555	490	23	water	water	NN
55555	490	24	)	)	-RRB-
55555	490	25	,	,	,
55555	490	26	2	2	CD
55555	490	27	tablespoons	tablespoon	NNS
55555	490	28	of	of	IN
55555	490	29	butter	butter	NN
55555	490	30	or	or	CC
55555	490	31	olive	olive	NN
55555	490	32	oil	oil	NN
55555	490	33	,	,	,
55555	490	34	and	and	CC
55555	490	35	bake	bake	VB
55555	490	36	them	-PRON-	PRP
55555	490	37	half	half	PDT
55555	490	38	an	an	DT
55555	490	39	hour	hour	NN
55555	490	40	,	,	,
55555	490	41	basting	baste	VBG
55555	490	42	them	-PRON-	PRP
55555	490	43	thoroughly	thoroughly	RB
55555	490	44	five	five	CD
55555	490	45	or	or	CC
55555	490	46	six	six	CD
55555	490	47	times	time	NNS
55555	490	48	.	.	.
55555	491	1	Remove	remove	VB
55555	491	2	the	the	DT
55555	491	3	strings	string	NNS
55555	491	4	,	,	,
55555	491	5	set	set	VBN
55555	491	6	upright	upright	RB
55555	491	7	and	and	CC
55555	491	8	serve	serve	VB
55555	491	9	very	very	RB
55555	491	10	hot	hot	JJ
55555	491	11	with	with	IN
55555	491	12	Dutch	dutch	JJ
55555	491	13	butter	butter	NN
55555	491	14	,	,	,
55555	491	15	or	or	CC
55555	491	16	any	any	DT
55555	491	17	sauce	sauce	NN
55555	491	18	preferred	prefer	VBN
55555	491	19	.	.	.
55555	492	1	GLOBE	globe	NN
55555	492	2	ARTICHOKES	ARTICHOKES	NNP
55555	492	3	VINAIGRETTE	vinaigrette	NN
55555	492	4	Serve	serve	VBP
55555	492	5	cold	cold	JJ
55555	492	6	boiled	boil	VBN
55555	492	7	artichokes	artichoke	NNS
55555	492	8	,	,	,
55555	492	9	which	which	WDT
55555	492	10	have	have	VBP
55555	492	11	been	be	VBN
55555	492	12	cut	cut	VBN
55555	492	13	in	in	IN
55555	492	14	half	half	NN
55555	492	15	and	and	CC
55555	492	16	the	the	DT
55555	492	17	"	"	``
55555	492	18	thistles	thistle	NNS
55555	492	19	"	"	''
55555	492	20	removed	remove	VBN
55555	492	21	,	,	,
55555	492	22	with	with	IN
55555	492	23	sauce	sauce	NN
55555	492	24	vinaigrette	vinaigrette	NN
55555	492	25	,	,	,
55555	492	26	which	which	WDT
55555	492	27	is	be	VBZ
55555	492	28	French	french	JJ
55555	492	29	dressing	dress	VBG
55555	492	30	to	to	TO
55555	492	31	which	which	WDT
55555	492	32	a	a	DT
55555	492	33	little	little	JJ
55555	492	34	chopped	chopped	JJ
55555	492	35	onion	onion	NN
55555	492	36	or	or	CC
55555	492	37	onion	onion	NN
55555	492	38	juice	juice	NN
55555	492	39	and	and	CC
55555	492	40	chopped	chop	VBN
55555	492	41	parsley	parsley	NN
55555	492	42	have	have	VBP
55555	492	43	been	be	VBN
55555	492	44	added	add	VBN
55555	492	45	.	.	.
55555	493	1	FONDS	fond	NNS
55555	493	2	D'ARTICHAUT	d'artichaut	VBP
55555	493	3	The	the	DT
55555	493	4	bottom	bottom	JJ
55555	493	5	or	or	CC
55555	493	6	solid	solid	JJ
55555	493	7	part	part	NN
55555	493	8	of	of	IN
55555	493	9	the	the	DT
55555	493	10	globe	globe	NNP
55555	493	11	artichoke	artichoke	NNP
55555	493	12	can	can	MD
55555	493	13	be	be	VB
55555	493	14	bought	buy	VBN
55555	493	15	preserved	preserve	VBN
55555	493	16	in	in	IN
55555	493	17	bottles	bottle	NNS
55555	493	18	;	;	:
55555	493	19	heat	heat	VB
55555	493	20	them	-PRON-	PRP
55555	493	21	in	in	IN
55555	493	22	their	-PRON-	PRP$
55555	493	23	own	own	JJ
55555	493	24	liquid	liquid	NN
55555	493	25	,	,	,
55555	493	26	drain	drain	VBP
55555	493	27	,	,	,
55555	493	28	and	and	CC
55555	493	29	serve	serve	VB
55555	493	30	hot	hot	JJ
55555	493	31	with	with	IN
55555	493	32	Hollandaise	Hollandaise	NNP
55555	493	33	sauce	sauce	NN
55555	493	34	,	,	,
55555	493	35	or	or	CC
55555	493	36	cold	cold	JJ
55555	493	37	with	with	IN
55555	493	38	sauce	sauce	NN
55555	493	39	vinaigrette	vinaigrette	NN
55555	493	40	or	or	CC
55555	493	41	mayonnaise	mayonnaise	NN
55555	493	42	.	.	.
55555	494	1	ASPARAGUS	ASPARAGUS	NNP
55555	494	2	Asparagus	Asparagus	NNP
55555	494	3	should	should	MD
55555	494	4	be	be	VB
55555	494	5	carefully	carefully	RB
55555	494	6	looked	look	VBN
55555	494	7	over	over	RB
55555	494	8	and	and	CC
55555	494	9	washed	wash	VBD
55555	494	10	,	,	,
55555	494	11	and	and	CC
55555	494	12	then	then	RB
55555	494	13	tied	tie	VBD
55555	494	14	into	into	IN
55555	494	15	a	a	DT
55555	494	16	bunch	bunch	NN
55555	494	17	with	with	IN
55555	494	18	a	a	DT
55555	494	19	piece	piece	NN
55555	494	20	of	of	IN
55555	494	21	tape	tape	NN
55555	494	22	,	,	,
55555	494	23	with	with	IN
55555	494	24	all	all	PDT
55555	494	25	the	the	DT
55555	494	26	heads	head	NNS
55555	494	27	level	level	NN
55555	494	28	,	,	,
55555	494	29	then	then	RB
55555	494	30	with	with	IN
55555	494	31	a	a	DT
55555	494	32	very	very	RB
55555	494	33	sharp	sharp	JJ
55555	494	34	knife	knife	NN
55555	494	35	an	an	DT
55555	494	36	inch	inch	NN
55555	494	37	or	or	CC
55555	494	38	two	two	CD
55555	494	39	of	of	IN
55555	494	40	the	the	DT
55555	494	41	stalks	stalk	NNS
55555	494	42	should	should	MD
55555	494	43	be	be	VB
55555	494	44	so	so	RB
55555	494	45	evenly	evenly	RB
55555	494	46	cut	cut	VBN
55555	494	47	off	off	RP
55555	494	48	that	that	IN
55555	494	49	the	the	DT
55555	494	50	bunch	bunch	NN
55555	494	51	will	will	MD
55555	494	52	stand	stand	VB
55555	494	53	upright	upright	JJ
55555	494	54	.	.	.
55555	495	1	Stand	stand	VB
55555	495	2	the	the	DT
55555	495	3	asparagus	asparagus	NN
55555	495	4	in	in	IN
55555	495	5	a	a	DT
55555	495	6	deep	deep	JJ
55555	495	7	saucepan	saucepan	NN
55555	495	8	so	so	IN
55555	495	9	that	that	IN
55555	495	10	the	the	DT
55555	495	11	tips	tip	NNS
55555	495	12	are	be	VBP
55555	495	13	well	well	RB
55555	495	14	out	out	IN
55555	495	15	of	of	IN
55555	495	16	the	the	DT
55555	495	17	water	water	NN
55555	495	18	,	,	,
55555	495	19	add	add	VB
55555	495	20	1	1	CD
55555	495	21	teaspoon	teaspoon	NN
55555	495	22	of	of	IN
55555	495	23	salt	salt	NN
55555	495	24	,	,	,
55555	495	25	put	put	VB
55555	495	26	a	a	DT
55555	495	27	cover	cover	NN
55555	495	28	on	on	IN
55555	495	29	the	the	DT
55555	495	30	saucepan	saucepan	NN
55555	495	31	,	,	,
55555	495	32	and	and	CC
55555	495	33	let	let	VB
55555	495	34	cook	cook	NN
55555	495	35	about	about	RB
55555	495	36	half	half	PDT
55555	495	37	an	an	DT
55555	495	38	hour	hour	NN
55555	495	39	or	or	CC
55555	495	40	twenty	twenty	CD
55555	495	41	-	-	HYPH
55555	495	42	five	five	CD
55555	495	43	minutes	minute	NNS
55555	495	44	.	.	.
55555	496	1	In	in	IN
55555	496	2	this	this	DT
55555	496	3	way	way	NN
55555	496	4	the	the	DT
55555	496	5	tips	tip	NNS
55555	496	6	are	be	VBP
55555	496	7	sufficiently	sufficiently	RB
55555	496	8	steamed	steam	VBN
55555	496	9	by	by	IN
55555	496	10	the	the	DT
55555	496	11	time	time	NN
55555	496	12	the	the	DT
55555	496	13	stalks	stalk	NNS
55555	496	14	are	be	VBP
55555	496	15	cooked	cook	VBN
55555	496	16	,	,	,
55555	496	17	and	and	CC
55555	496	18	will	will	MD
55555	496	19	not	not	RB
55555	496	20	be	be	VB
55555	496	21	cooked	cook	VBN
55555	496	22	to	to	IN
55555	496	23	pieces	piece	NNS
55555	496	24	as	as	IN
55555	496	25	when	when	WRB
55555	496	26	immersed	immerse	VBN
55555	496	27	in	in	IN
55555	496	28	water	water	NN
55555	496	29	.	.	.
55555	497	1	ASPARAGUS	asparagus	NN
55555	497	2	WITH	with	IN
55555	497	3	WHITE	WHITE	NNP
55555	497	4	SAUCE	SAUCE	NNP
55555	497	5	Having	have	VBG
55555	497	6	boiled	boil	VBN
55555	497	7	the	the	DT
55555	497	8	asparagus	asparagus	NN
55555	497	9	as	as	IN
55555	497	10	directed	direct	VBN
55555	497	11	,	,	,
55555	497	12	lift	lift	VB
55555	497	13	it	-PRON-	PRP
55555	497	14	out	out	RP
55555	497	15	by	by	IN
55555	497	16	plunging	plunge	VBG
55555	497	17	a	a	DT
55555	497	18	sharp	sharp	JJ
55555	497	19	fork	fork	NN
55555	497	20	into	into	IN
55555	497	21	it	-PRON-	PRP
55555	497	22	two	two	CD
55555	497	23	or	or	CC
55555	497	24	three	three	CD
55555	497	25	inches	inch	NNS
55555	497	26	from	from	IN
55555	497	27	the	the	DT
55555	497	28	bottom	bottom	NN
55555	497	29	,	,	,
55555	497	30	lay	lie	VBD
55555	497	31	it	-PRON-	PRP
55555	497	32	on	on	IN
55555	497	33	a	a	DT
55555	497	34	hot	hot	JJ
55555	497	35	plate	plate	NN
55555	497	36	on	on	IN
55555	497	37	the	the	DT
55555	497	38	top	top	NN
55555	497	39	of	of	IN
55555	497	40	the	the	DT
55555	497	41	stove	stove	NN
55555	497	42	,	,	,
55555	497	43	cut	cut	VB
55555	497	44	the	the	DT
55555	497	45	tape	tape	NN
55555	497	46	and	and	CC
55555	497	47	arrange	arrange	VB
55555	497	48	4	4	CD
55555	497	49	or	or	CC
55555	497	50	5	5	CD
55555	497	51	pieces	piece	NNS
55555	497	52	each	each	DT
55555	497	53	on	on	IN
55555	497	54	long	long	JJ
55555	497	55	strips	strip	NNS
55555	497	56	of	of	IN
55555	497	57	toast	toast	NN
55555	497	58	,	,	,
55555	497	59	and	and	CC
55555	497	60	pour	pour	VB
55555	497	61	over	over	IN
55555	497	62	each	each	DT
55555	497	63	2	2	CD
55555	497	64	tablespoons	tablespoon	NNS
55555	497	65	of	of	IN
55555	497	66	nicely	nicely	RB
55555	497	67	seasoned	season	VBN
55555	497	68	white	white	JJ
55555	497	69	sauce	sauce	NN
55555	497	70	;	;	:
55555	497	71	arrange	arrange	VB
55555	497	72	neatly	neatly	RB
55555	497	73	on	on	IN
55555	497	74	a	a	DT
55555	497	75	long	long	JJ
55555	497	76	platter	platter	NN
55555	497	77	with	with	IN
55555	497	78	the	the	DT
55555	497	79	asparagus	asparagus	NN
55555	497	80	heads	head	NNS
55555	497	81	all	all	DT
55555	497	82	turned	turn	VBD
55555	497	83	one	one	CD
55555	497	84	way	way	NN
55555	497	85	.	.	.
55555	498	1	ASPARAGUS	asparagus	NN
55555	498	2	WITH	with	IN
55555	498	3	DUTCH	DUTCH	NNP
55555	498	4	BUTTER	butter	NN
55555	498	5	Proceed	proceed	VBP
55555	498	6	exactly	exactly	RB
55555	498	7	as	as	IN
55555	498	8	in	in	IN
55555	498	9	above	above	IN
55555	498	10	recipe	recipe	NN
55555	498	11	,	,	,
55555	498	12	but	but	CC
55555	498	13	instead	instead	RB
55555	498	14	of	of	IN
55555	498	15	the	the	DT
55555	498	16	white	white	JJ
55555	498	17	sauce	sauce	NN
55555	498	18	pour	pour	VBP
55555	498	19	a	a	DT
55555	498	20	little	little	JJ
55555	498	21	melted	melted	JJ
55555	498	22	butter	butter	NN
55555	498	23	over	over	IN
55555	498	24	all	all	DT
55555	498	25	,	,	,
55555	498	26	and	and	CC
55555	498	27	serve	serve	VB
55555	498	28	with	with	IN
55555	498	29	a	a	DT
55555	498	30	small	small	JJ
55555	498	31	tureen	tureen	NN
55555	498	32	of	of	IN
55555	498	33	Dutch	dutch	JJ
55555	498	34	butter	butter	NN
55555	498	35	.	.	.
55555	499	1	HOT	hot	JJ
55555	499	2	ASPARAGUS	asparagus	NN
55555	499	3	TIPS	tips	NN
55555	499	4	Take	take	VBP
55555	499	5	a	a	DT
55555	499	6	can	can	NN
55555	499	7	of	of	IN
55555	499	8	asparagus	asparagus	JJ
55555	499	9	tips	tip	NNS
55555	499	10	,	,	,
55555	499	11	drain	drain	VB
55555	499	12	and	and	CC
55555	499	13	put	put	VBD
55555	499	14	in	in	RP
55555	499	15	a	a	DT
55555	499	16	saucepan	saucepan	NN
55555	499	17	with	with	IN
55555	499	18	2	2	CD
55555	499	19	tablespoons	tablespoon	NNS
55555	499	20	of	of	IN
55555	499	21	melted	melted	JJ
55555	499	22	butter	butter	NN
55555	499	23	into	into	IN
55555	499	24	which	which	WDT
55555	499	25	some	some	DT
55555	499	26	paprika	paprika	NNS
55555	499	27	has	have	VBZ
55555	499	28	been	be	VBN
55555	499	29	shaken	shake	VBN
55555	499	30	.	.	.
55555	500	1	When	when	WRB
55555	500	2	hot	hot	JJ
55555	500	3	garnish	garnish	NN
55555	500	4	with	with	IN
55555	500	5	diamonds	diamond	NNS
55555	500	6	of	of	IN
55555	500	7	toast	toast	NN
55555	500	8	to	to	TO
55555	500	9	serve	serve	VB
55555	500	10	,	,	,
55555	500	11	and	and	CC
55555	500	12	sprinkle	sprinkle	VB
55555	500	13	with	with	IN
55555	500	14	salt	salt	NN
55555	500	15	.	.	.
55555	501	1	WHITE	white	JJ
55555	501	2	ASPARAGUS	ASPARAGUS	NNP
55555	501	3	Open	open	JJ
55555	501	4	canned	canned	JJ
55555	501	5	asparagus	asparagus	NN
55555	501	6	at	at	IN
55555	501	7	the	the	DT
55555	501	8	bottom	bottom	NN
55555	501	9	,	,	,
55555	501	10	and	and	CC
55555	501	11	after	after	IN
55555	501	12	draining	drain	VBG
55555	501	13	,	,	,
55555	501	14	ease	ease	VB
55555	501	15	it	-PRON-	PRP
55555	501	16	from	from	IN
55555	501	17	the	the	DT
55555	501	18	can	can	NN
55555	501	19	,	,	,
55555	501	20	so	so	IN
55555	501	21	as	as	IN
55555	501	22	to	to	TO
55555	501	23	prevent	prevent	VB
55555	501	24	the	the	DT
55555	501	25	tips	tip	NNS
55555	501	26	from	from	IN
55555	501	27	being	be	VBG
55555	501	28	injured	injure	VBN
55555	501	29	.	.	.
55555	502	1	Lay	lay	VB
55555	502	2	the	the	DT
55555	502	3	stalks	stalk	NNS
55555	502	4	evenly	evenly	RB
55555	502	5	in	in	IN
55555	502	6	a	a	DT
55555	502	7	shallow	shallow	JJ
55555	502	8	enamelled	enamel	VBN
55555	502	9	pan	pan	NN
55555	502	10	,	,	,
55555	502	11	cover	cover	VB
55555	502	12	with	with	IN
55555	502	13	hot	hot	JJ
55555	502	14	water	water	NN
55555	502	15	or	or	CC
55555	502	16	the	the	DT
55555	502	17	juice	juice	NN
55555	502	18	from	from	IN
55555	502	19	the	the	DT
55555	502	20	can	can	NN
55555	502	21	,	,	,
55555	502	22	and	and	CC
55555	502	23	let	let	VB
55555	502	24	heat	heat	NN
55555	502	25	through	through	RB
55555	502	26	over	over	IN
55555	502	27	a	a	DT
55555	502	28	slow	slow	JJ
55555	502	29	fire	fire	NN
55555	502	30	.	.	.
55555	503	1	Remove	remove	VB
55555	503	2	after	after	IN
55555	503	3	ten	ten	CD
55555	503	4	minutes	minute	NNS
55555	503	5	'	'	POS
55555	503	6	cooking	cooking	NN
55555	503	7	to	to	IN
55555	503	8	a	a	DT
55555	503	9	heated	heated	JJ
55555	503	10	flat	flat	JJ
55555	503	11	dish	dish	NN
55555	503	12	,	,	,
55555	503	13	using	use	VBG
55555	503	14	a	a	DT
55555	503	15	strainer	strainer	NN
55555	503	16	to	to	TO
55555	503	17	lift	lift	VB
55555	503	18	the	the	DT
55555	503	19	stalks	stalk	NNS
55555	503	20	from	from	IN
55555	503	21	the	the	DT
55555	503	22	water	water	NN
55555	503	23	.	.	.
55555	504	1	Serve	serve	VB
55555	504	2	with	with	IN
55555	504	3	Dutch	dutch	JJ
55555	504	4	butter	butter	NN
55555	504	5	,	,	,
55555	504	6	into	into	IN
55555	504	7	which	which	WDT
55555	504	8	a	a	DT
55555	504	9	few	few	JJ
55555	504	10	browned	brown	VBN
55555	504	11	crumbs	crumb	NNS
55555	504	12	have	have	VBP
55555	504	13	been	be	VBN
55555	504	14	stirred	stir	VBN
55555	504	15	,	,	,
55555	504	16	or	or	CC
55555	504	17	chopped	chop	VBN
55555	504	18	chives	chive	NNS
55555	504	19	can	can	MD
55555	504	20	be	be	VB
55555	504	21	used	use	VBN
55555	504	22	instead	instead	RB
55555	504	23	of	of	IN
55555	504	24	crumbs	crumb	NNS
55555	504	25	.	.	.
55555	505	1	The	the	DT
55555	505	2	asparagus	asparagus	NN
55555	505	3	can	can	MD
55555	505	4	also	also	RB
55555	505	5	be	be	VB
55555	505	6	served	serve	VBN
55555	505	7	with	with	IN
55555	505	8	tomato	tomato	NNP
55555	505	9	sauce	sauce	NN
55555	505	10	.	.	.
55555	506	1	ASPARAGUS	ASPARAGUS	NNP
55555	506	2	VINAIGRETTE	VINAIGRETTE	NNP
55555	506	3	Place	place	VBP
55555	506	4	the	the	DT
55555	506	5	can	can	NN
55555	506	6	of	of	IN
55555	506	7	asparagus	asparagus	NN
55555	506	8	to	to	TO
55555	506	9	be	be	VB
55555	506	10	used	use	VBN
55555	506	11	on	on	IN
55555	506	12	the	the	DT
55555	506	13	ice	ice	NN
55555	506	14	for	for	IN
55555	506	15	half	half	PDT
55555	506	16	an	an	DT
55555	506	17	hour	hour	NN
55555	506	18	,	,	,
55555	506	19	then	then	RB
55555	506	20	open	open	JJ
55555	506	21	and	and	CC
55555	506	22	drain	drain	VBP
55555	506	23	and	and	CC
55555	506	24	rinse	rinse	NN
55555	506	25	carefully	carefully	RB
55555	506	26	in	in	IN
55555	506	27	cold	cold	JJ
55555	506	28	water	water	NN
55555	506	29	.	.	.
55555	507	1	Place	place	NN
55555	507	2	on	on	IN
55555	507	3	crisp	crisp	JJ
55555	507	4	lettuce	lettuce	NN
55555	507	5	leaves	leave	NNS
55555	507	6	,	,	,
55555	507	7	using	use	VBG
55555	507	8	5	5	CD
55555	507	9	or	or	CC
55555	507	10	6	6	CD
55555	507	11	stalks	stalk	NNS
55555	507	12	on	on	IN
55555	507	13	each	each	DT
55555	507	14	,	,	,
55555	507	15	and	and	CC
55555	507	16	serve	serve	VB
55555	507	17	with	with	IN
55555	507	18	sauce	sauce	NN
55555	507	19	vinaigrette	vinaigrette	NN
55555	507	20	.	.	.
55555	508	1	FRIED	FRIED	NNP
55555	508	2	TIPS	tips	VBP
55555	508	3	WITH	with	IN
55555	508	4	ONION	onion	NN
55555	508	5	BUTTER	butter	NN
55555	508	6	Put	put	NN
55555	508	7	1	1	CD
55555	508	8	tablespoon	tablespoon	NN
55555	508	9	of	of	IN
55555	508	10	butter	butter	NN
55555	508	11	in	in	IN
55555	508	12	a	a	DT
55555	508	13	saucepan	saucepan	NN
55555	508	14	,	,	,
55555	508	15	and	and	CC
55555	508	16	when	when	WRB
55555	508	17	melted	melt	VBN
55555	508	18	add	add	NN
55555	508	19	1	1	CD
55555	508	20	tablespoon	tablespoon	NN
55555	508	21	of	of	IN
55555	508	22	grated	grate	VBN
55555	508	23	onion	onion	NN
55555	508	24	and	and	CC
55555	508	25	the	the	DT
55555	508	26	drained	drain	VBN
55555	508	27	contents	content	NNS
55555	508	28	of	of	IN
55555	508	29	1	1	CD
55555	508	30	can	can	NN
55555	508	31	of	of	IN
55555	508	32	asparagus	asparagus	JJ
55555	508	33	tips	tip	NNS
55555	508	34	.	.	.
55555	509	1	Let	let	VB
55555	509	2	all	all	DT
55555	509	3	cook	cook	VB
55555	509	4	together	together	RB
55555	509	5	slowly	slowly	RB
55555	509	6	for	for	IN
55555	509	7	five	five	CD
55555	509	8	minutes	minute	NNS
55555	509	9	,	,	,
55555	509	10	and	and	CC
55555	509	11	season	season	NN
55555	509	12	with	with	IN
55555	509	13	salt	salt	NN
55555	509	14	and	and	CC
55555	509	15	pepper	pepper	NN
55555	509	16	.	.	.
55555	510	1	ASPARAGUS	asparagus	NN
55555	510	2	TIPS	tips	NN
55555	510	3	WITH	with	IN
55555	510	4	WHITE	WHITE	NNP
55555	510	5	SAUCE	SAUCE	NNP
55555	510	6	Heat	Heat	NNP
55555	510	7	1	1	CD
55555	510	8	can	can	MD
55555	510	9	of	of	IN
55555	510	10	asparagus	asparagus	JJ
55555	510	11	tips	tip	NNS
55555	510	12	with	with	IN
55555	510	13	1	1	CD
55555	510	14	tablespoon	tablespoon	NN
55555	510	15	of	of	IN
55555	510	16	melted	melted	JJ
55555	510	17	butter	butter	NN
55555	510	18	,	,	,
55555	510	19	and	and	CC
55555	510	20	to	to	TO
55555	510	21	serve	serve	VB
55555	510	22	,	,	,
55555	510	23	cover	cover	VB
55555	510	24	with	with	IN
55555	510	25	3/4	3/4	CD
55555	510	26	of	of	IN
55555	510	27	a	a	DT
55555	510	28	cup	cup	NN
55555	510	29	of	of	IN
55555	510	30	highly	highly	RB
55555	510	31	seasoned	season	VBN
55555	510	32	white	white	JJ
55555	510	33	sauce	sauce	NN
55555	510	34	in	in	IN
55555	510	35	which	which	WDT
55555	510	36	the	the	DT
55555	510	37	white	white	NN
55555	510	38	of	of	IN
55555	510	39	1	1	CD
55555	510	40	hard	hard	RB
55555	510	41	-	-	HYPH
55555	510	42	boiled	boil	VBN
55555	510	43	egg	egg	NN
55555	510	44	has	have	VBZ
55555	510	45	been	be	VBN
55555	510	46	mixed	mix	VBN
55555	510	47	,	,	,
55555	510	48	after	after	IN
55555	510	49	being	be	VBG
55555	510	50	chopped	chop	VBN
55555	510	51	fine	fine	JJ
55555	510	52	.	.	.
55555	511	1	Sprinkle	sprinkle	VB
55555	511	2	over	over	IN
55555	511	3	the	the	DT
55555	511	4	top	top	NN
55555	511	5	the	the	DT
55555	511	6	yolk	yolk	NNP
55555	511	7	of	of	IN
55555	511	8	the	the	DT
55555	511	9	egg	egg	NN
55555	511	10	pressed	press	VBD
55555	511	11	through	through	IN
55555	511	12	a	a	DT
55555	511	13	sieve	sieve	NN
55555	511	14	,	,	,
55555	511	15	and	and	CC
55555	511	16	serve	serve	VB
55555	511	17	with	with	IN
55555	511	18	squares	square	NNS
55555	511	19	of	of	IN
55555	511	20	toast	toast	NN
55555	511	21	.	.	.
55555	512	1	ASPARAGUS	ASPARAGUS	NNP
55555	512	2	IN	in	IN
55555	512	3	BREAD	BREAD	NNP
55555	512	4	CASES	case	NNS
55555	512	5	Boil	Boil	NNP
55555	512	6	2	2	CD
55555	512	7	cups	cup	NNS
55555	512	8	of	of	IN
55555	512	9	asparagus	asparagus	NN
55555	512	10	tips	tip	NNS
55555	512	11	in	in	IN
55555	512	12	salted	salted	JJ
55555	512	13	water	water	NN
55555	512	14	for	for	IN
55555	512	15	fifteen	fifteen	CD
55555	512	16	minutes	minute	NNS
55555	512	17	,	,	,
55555	512	18	and	and	CC
55555	512	19	then	then	RB
55555	512	20	drain	drain	VB
55555	512	21	them	-PRON-	PRP
55555	512	22	;	;	:
55555	512	23	while	while	IN
55555	512	24	they	-PRON-	PRP
55555	512	25	are	be	VBP
55555	512	26	cooking	cook	VBG
55555	512	27	put	put	VBD
55555	512	28	1	1	CD
55555	512	29	cup	cup	NN
55555	512	30	of	of	IN
55555	512	31	milk	milk	NN
55555	512	32	in	in	IN
55555	512	33	a	a	DT
55555	512	34	double	double	JJ
55555	512	35	boiler	boiler	NN
55555	512	36	,	,	,
55555	512	37	and	and	CC
55555	512	38	when	when	WRB
55555	512	39	boiling	boil	VBG
55555	512	40	pour	pour	VB
55555	512	41	some	some	DT
55555	512	42	of	of	IN
55555	512	43	it	-PRON-	PRP
55555	512	44	on	on	IN
55555	512	45	to	to	IN
55555	512	46	2	2	CD
55555	512	47	lightly	lightly	RB
55555	512	48	beaten	beat	VBN
55555	512	49	eggs	egg	NNS
55555	512	50	,	,	,
55555	512	51	stirring	stir	VBG
55555	512	52	vigorously	vigorously	RB
55555	512	53	meanwhile	meanwhile	RB
55555	512	54	,	,	,
55555	512	55	and	and	CC
55555	512	56	then	then	RB
55555	512	57	put	put	VB
55555	512	58	the	the	DT
55555	512	59	eggs	egg	NNS
55555	512	60	into	into	IN
55555	512	61	the	the	DT
55555	512	62	double	double	JJ
55555	512	63	boiler	boiler	NN
55555	512	64	with	with	IN
55555	512	65	the	the	DT
55555	512	66	milk	milk	NN
55555	512	67	,	,	,
55555	512	68	and	and	CC
55555	512	69	stir	stir	VB
55555	512	70	until	until	IN
55555	512	71	it	-PRON-	PRP
55555	512	72	begins	begin	VBZ
55555	512	73	to	to	TO
55555	512	74	thicken	thicken	VB
55555	512	75	.	.	.
55555	513	1	Add	add	NN
55555	513	2	1	1	CD
55555	513	3	teaspoon	teaspoon	NN
55555	513	4	of	of	IN
55555	513	5	butter	butter	NN
55555	513	6	,	,	,
55555	513	7	1/2	1/2	CD
55555	513	8	teaspoon	teaspoon	NN
55555	513	9	of	of	IN
55555	513	10	salt	salt	NN
55555	513	11	,	,	,
55555	513	12	and	and	CC
55555	513	13	1/2	1/2	CD
55555	513	14	saltspoon	saltspoon	NN
55555	513	15	of	of	IN
55555	513	16	pepper	pepper	NN
55555	513	17	,	,	,
55555	513	18	and	and	CC
55555	513	19	remove	remove	VB
55555	513	20	from	from	IN
55555	513	21	the	the	DT
55555	513	22	fire	fire	NN
55555	513	23	.	.	.
55555	514	1	Cut	cut	VB
55555	514	2	the	the	DT
55555	514	3	asparagus	asparagus	NN
55555	514	4	tops	top	VBZ
55555	514	5	into	into	IN
55555	514	6	half	half	JJ
55555	514	7	-	-	HYPH
55555	514	8	inch	inch	NN
55555	514	9	pieces	piece	NNS
55555	514	10	and	and	CC
55555	514	11	add	add	VB
55555	514	12	them	-PRON-	PRP
55555	514	13	to	to	IN
55555	514	14	the	the	DT
55555	514	15	sauce	sauce	NN
55555	514	16	.	.	.
55555	515	1	Take	take	VB
55555	515	2	5	5	CD
55555	515	3	stale	stale	JJ
55555	515	4	rolls	roll	NNS
55555	515	5	,	,	,
55555	515	6	cut	cut	VBD
55555	515	7	off	off	RP
55555	515	8	the	the	DT
55555	515	9	tops	top	NNS
55555	515	10	,	,	,
55555	515	11	remove	remove	VB
55555	515	12	the	the	DT
55555	515	13	inside	inside	NN
55555	515	14	,	,	,
55555	515	15	and	and	CC
55555	515	16	let	let	VB
55555	515	17	them	-PRON-	PRP
55555	515	18	dry	dry	VB
55555	515	19	in	in	IN
55555	515	20	the	the	DT
55555	515	21	oven	oven	NN
55555	515	22	;	;	:
55555	515	23	when	when	WRB
55555	515	24	crisp	crisp	JJ
55555	515	25	and	and	CC
55555	515	26	hot	hot	JJ
55555	515	27	fill	fill	NN
55555	515	28	each	each	DT
55555	515	29	with	with	IN
55555	515	30	the	the	DT
55555	515	31	asparagus	asparagus	NN
55555	515	32	in	in	IN
55555	515	33	sauce	sauce	NN
55555	515	34	,	,	,
55555	515	35	replace	replace	VB
55555	515	36	the	the	DT
55555	515	37	top	top	NN
55555	515	38	and	and	CC
55555	515	39	serve	serve	VB
55555	515	40	.	.	.
55555	516	1	ESCALLOPED	ESCALLOPED	NNP
55555	516	2	ASPARAGUS	ASPARAGUS	NNP
55555	516	3	Use	use	VBP
55555	516	4	either	either	CC
55555	516	5	fresh	fresh	JJ
55555	516	6	green	green	JJ
55555	516	7	asparagus	asparagus	NN
55555	516	8	,	,	,
55555	516	9	or	or	CC
55555	516	10	canned	can	VBN
55555	516	11	asparagus	asparagus	NN
55555	516	12	.	.	.
55555	517	1	Cut	cut	VB
55555	517	2	it	-PRON-	PRP
55555	517	3	into	into	IN
55555	517	4	two	two	CD
55555	517	5	-	-	HYPH
55555	517	6	inch	inch	NN
55555	517	7	lengths	length	NNS
55555	517	8	,	,	,
55555	517	9	and	and	CC
55555	517	10	if	if	IN
55555	517	11	fresh	fresh	JJ
55555	517	12	is	be	VBZ
55555	517	13	used	use	VBN
55555	517	14	cook	cook	NN
55555	517	15	in	in	IN
55555	517	16	boiling	boil	VBG
55555	517	17	water	water	NN
55555	517	18	for	for	IN
55555	517	19	ten	ten	CD
55555	517	20	minutes	minute	NNS
55555	517	21	.	.	.
55555	518	1	Put	put	NN
55555	518	2	2	2	CD
55555	518	3	tablespoons	tablespoon	NNS
55555	518	4	of	of	IN
55555	518	5	butter	butter	NN
55555	518	6	in	in	IN
55555	518	7	a	a	DT
55555	518	8	frying	fry	VBG
55555	518	9	pan	pan	NN
55555	518	10	and	and	CC
55555	518	11	brown	brown	NN
55555	518	12	in	in	IN
55555	518	13	it	-PRON-	PRP
55555	518	14	1/2	1/2	CD
55555	518	15	cup	cup	NN
55555	518	16	of	of	IN
55555	518	17	bread	bread	NN
55555	518	18	crumbs	crumb	NNS
55555	518	19	and	and	CC
55555	518	20	1/2	1/2	CD
55555	518	21	cup	cup	NN
55555	518	22	of	of	IN
55555	518	23	finely	finely	RB
55555	518	24	chopped	chop	VBN
55555	518	25	roasted	roasted	JJ
55555	518	26	peanuts	peanut	NNS
55555	518	27	.	.	.
55555	519	1	Roll	roll	VB
55555	519	2	each	each	DT
55555	519	3	bit	bit	NN
55555	519	4	of	of	IN
55555	519	5	asparagus	asparagus	NN
55555	519	6	in	in	IN
55555	519	7	beaten	beat	VBN
55555	519	8	egg	egg	NN
55555	519	9	and	and	CC
55555	519	10	the	the	DT
55555	519	11	crumbs	crumb	NNS
55555	519	12	and	and	CC
55555	519	13	nut	nut	NN
55555	519	14	mixture	mixture	NN
55555	519	15	,	,	,
55555	519	16	and	and	CC
55555	519	17	arrange	arrange	VB
55555	519	18	in	in	IN
55555	519	19	a	a	DT
55555	519	20	buttered	butter	VBN
55555	519	21	gratin	gratin	NN
55555	519	22	dish	dish	NN
55555	519	23	with	with	IN
55555	519	24	alternate	alternate	JJ
55555	519	25	layers	layer	NNS
55555	519	26	of	of	IN
55555	519	27	thick	thick	JJ
55555	519	28	white	white	JJ
55555	519	29	sauce	sauce	NN
55555	519	30	,	,	,
55555	519	31	seasoning	season	VBG
55555	519	32	each	each	DT
55555	519	33	layer	layer	NN
55555	519	34	with	with	IN
55555	519	35	a	a	DT
55555	519	36	little	little	JJ
55555	519	37	pepper	pepper	NN
55555	519	38	and	and	CC
55555	519	39	salt	salt	NN
55555	519	40	.	.	.
55555	520	1	Cover	cover	VB
55555	520	2	the	the	DT
55555	520	3	top	top	NN
55555	520	4	with	with	IN
55555	520	5	crumbs	crumb	NNS
55555	520	6	and	and	CC
55555	520	7	a	a	DT
55555	520	8	sprinkling	sprinkling	NN
55555	520	9	of	of	IN
55555	520	10	grated	grate	VBN
55555	520	11	cheese	cheese	NN
55555	520	12	,	,	,
55555	520	13	and	and	CC
55555	520	14	brown	brown	NNP
55555	520	15	in	in	IN
55555	520	16	the	the	DT
55555	520	17	oven	oven	NN
55555	520	18	.	.	.
55555	521	1	GRIDDLED	griddled	JJ
55555	521	2	APPLES	apple	NNS
55555	521	3	Peel	peel	VB
55555	521	4	and	and	CC
55555	521	5	core	core	VB
55555	521	6	large	large	JJ
55555	521	7	sour	sour	JJ
55555	521	8	apples	apple	NNS
55555	521	9	.	.	.
55555	522	1	Cut	cut	VB
55555	522	2	them	-PRON-	PRP
55555	522	3	in	in	IN
55555	522	4	thick	thick	JJ
55555	522	5	slices	slice	NNS
55555	522	6	and	and	CC
55555	522	7	lay	lie	VBD
55555	522	8	on	on	IN
55555	522	9	a	a	DT
55555	522	10	well	well	RB
55555	522	11	-	-	HYPH
55555	522	12	buttered	butter	VBN
55555	522	13	griddle	griddle	NN
55555	522	14	,	,	,
55555	522	15	and	and	CC
55555	522	16	let	let	VB
55555	522	17	fry	fry	NN
55555	522	18	until	until	IN
55555	522	19	a	a	DT
55555	522	20	light	light	JJ
55555	522	21	brown	brown	NN
55555	522	22	;	;	:
55555	522	23	turn	turn	NN
55555	522	24	,	,	,
55555	522	25	and	and	CC
55555	522	26	brown	brown	VB
55555	522	27	the	the	DT
55555	522	28	other	other	JJ
55555	522	29	side	side	NN
55555	522	30	.	.	.
55555	523	1	APPLE	APPLE	NNP
55555	523	2	FRITTERS	FRITTERS	NNPS
55555	523	3	Pare	Pare	NNP
55555	523	4	and	and	CC
55555	523	5	core	core	NN
55555	523	6	as	as	IN
55555	523	7	many	many	JJ
55555	523	8	tart	tart	JJ
55555	523	9	apples	apple	NNS
55555	523	10	as	as	IN
55555	523	11	required	require	VBN
55555	523	12	,	,	,
55555	523	13	sprinkle	sprinkle	VB
55555	523	14	with	with	IN
55555	523	15	salt	salt	NN
55555	523	16	,	,	,
55555	523	17	dip	dip	NN
55555	523	18	in	in	IN
55555	523	19	batter	batter	NN
55555	523	20	,	,	,
55555	523	21	and	and	CC
55555	523	22	fry	fry	VB
55555	523	23	until	until	IN
55555	523	24	golden	golden	NNP
55555	523	25	brown	brown	NNP
55555	523	26	in	in	IN
55555	523	27	hot	hot	JJ
55555	523	28	fat	fat	NN
55555	523	29	.	.	.
55555	524	1	Drain	drain	VB
55555	524	2	on	on	IN
55555	524	3	brown	brown	JJ
55555	524	4	paper	paper	NN
55555	524	5	before	before	IN
55555	524	6	serving	serve	VBG
55555	524	7	.	.	.
55555	525	1	BOILED	boiled	JJ
55555	525	2	BANANAS	BANANAS	NNP
55555	525	3	Put	Put	VBD
55555	525	4	bananas	banana	NNS
55555	525	5	unpeeled	unpeele	VBD
55555	525	6	into	into	IN
55555	525	7	boiling	boiling	NN
55555	525	8	water	water	NN
55555	525	9	,	,	,
55555	525	10	let	let	VB
55555	525	11	boil	boil	VB
55555	525	12	for	for	IN
55555	525	13	ten	ten	CD
55555	525	14	minutes	minute	NNS
55555	525	15	,	,	,
55555	525	16	then	then	RB
55555	525	17	peel	peel	VBP
55555	525	18	and	and	CC
55555	525	19	cut	cut	VBD
55555	525	20	in	in	IN
55555	525	21	two	two	CD
55555	525	22	and	and	CC
55555	525	23	serve	serve	VB
55555	525	24	with	with	IN
55555	525	25	melted	melted	JJ
55555	525	26	butter	butter	NN
55555	525	27	.	.	.
55555	526	1	BANANAS	bananas	NN
55555	526	2	WITH	with	IN
55555	526	3	TOMATOES	tomatoes	NN
55555	526	4	Peel	peel	NN
55555	526	5	3	3	CD
55555	526	6	bananas	banana	NNS
55555	526	7	and	and	CC
55555	526	8	cut	cut	VBD
55555	526	9	them	-PRON-	PRP
55555	526	10	in	in	IN
55555	526	11	slices	slice	NNS
55555	526	12	either	either	CC
55555	526	13	lengthwise	lengthwise	RB
55555	526	14	or	or	CC
55555	526	15	across	across	RB
55555	526	16	,	,	,
55555	526	17	and	and	CC
55555	526	18	slice	slice	VB
55555	526	19	3	3	CD
55555	526	20	or	or	CC
55555	526	21	4	4	CD
55555	526	22	large	large	JJ
55555	526	23	tomatoes	tomato	NNS
55555	526	24	.	.	.
55555	527	1	Put	put	NN
55555	527	2	2	2	CD
55555	527	3	tablespoons	tablespoon	NNS
55555	527	4	of	of	IN
55555	527	5	butter	butter	NN
55555	527	6	in	in	IN
55555	527	7	a	a	DT
55555	527	8	frying	fry	VBG
55555	527	9	pan	pan	NN
55555	527	10	,	,	,
55555	527	11	and	and	CC
55555	527	12	when	when	WRB
55555	527	13	melted	melt	VBN
55555	527	14	lay	lie	VBD
55555	527	15	in	in	IN
55555	527	16	the	the	DT
55555	527	17	bananas	banana	NNS
55555	527	18	and	and	CC
55555	527	19	tomatoes	tomato	NNS
55555	527	20	and	and	CC
55555	527	21	sprinkle	sprinkle	VB
55555	527	22	well	well	RB
55555	527	23	with	with	IN
55555	527	24	salt	salt	NN
55555	527	25	,	,	,
55555	527	26	pepper	pepper	NN
55555	527	27	,	,	,
55555	527	28	and	and	CC
55555	527	29	1	1	CD
55555	527	30	tablespoon	tablespoon	NN
55555	527	31	of	of	IN
55555	527	32	sugar	sugar	NN
55555	527	33	.	.	.
55555	528	1	Let	let	VB
55555	528	2	cook	cook	NN
55555	528	3	slowly	slowly	RB
55555	528	4	,	,	,
55555	528	5	and	and	CC
55555	528	6	when	when	WRB
55555	528	7	browned	brown	VBN
55555	528	8	on	on	IN
55555	528	9	the	the	DT
55555	528	10	bottom	bottom	NN
55555	528	11	turn	turn	NN
55555	528	12	and	and	CC
55555	528	13	add	add	VB
55555	528	14	another	another	DT
55555	528	15	sprinkling	sprinkling	NN
55555	528	16	of	of	IN
55555	528	17	sugar	sugar	NN
55555	528	18	,	,	,
55555	528	19	brown	brown	JJ
55555	528	20	again	again	RB
55555	528	21	,	,	,
55555	528	22	and	and	CC
55555	528	23	serve	serve	VB
55555	528	24	very	very	RB
55555	528	25	hot	hot	JJ
55555	528	26	.	.	.
55555	529	1	BANANA	banana	NN
55555	529	2	FRITTERS	fritter	NNS
55555	529	3	Pare	pare	VBP
55555	529	4	the	the	DT
55555	529	5	bananas	banana	NNS
55555	529	6	required	require	VBN
55555	529	7	,	,	,
55555	529	8	cut	cut	VB
55555	529	9	each	each	DT
55555	529	10	in	in	IN
55555	529	11	half	half	JJ
55555	529	12	crosswise	crosswise	NN
55555	529	13	,	,	,
55555	529	14	and	and	CC
55555	529	15	then	then	RB
55555	529	16	split	split	VB
55555	529	17	each	each	DT
55555	529	18	half	half	NN
55555	529	19	.	.	.
55555	530	1	Sprinkle	sprinkle	VB
55555	530	2	with	with	IN
55555	530	3	salt	salt	NN
55555	530	4	and	and	CC
55555	530	5	dip	dip	NN
55555	530	6	in	in	IN
55555	530	7	batter	batter	NN
55555	530	8	and	and	CC
55555	530	9	fry	fry	NN
55555	530	10	until	until	IN
55555	530	11	a	a	DT
55555	530	12	golden	golden	JJ
55555	530	13	brown	brown	NN
55555	530	14	in	in	IN
55555	530	15	hot	hot	JJ
55555	530	16	fat	fat	NN
55555	530	17	.	.	.
55555	531	1	Drain	drain	VB
55555	531	2	on	on	IN
55555	531	3	brown	brown	JJ
55555	531	4	paper	paper	NN
55555	531	5	and	and	CC
55555	531	6	serve	serve	VB
55555	531	7	very	very	RB
55555	531	8	hot	hot	JJ
55555	531	9	.	.	.
55555	532	1	BOSTON	BOSTON	NNP
55555	532	2	BAKED	BAKED	NNP
55555	532	3	BEANS	bean	NNS
55555	532	4	Cover	cover	VBP
55555	532	5	with	with	IN
55555	532	6	cold	cold	JJ
55555	532	7	water	water	NN
55555	532	8	3	3	CD
55555	532	9	or	or	CC
55555	532	10	4	4	CD
55555	532	11	cups	cup	NNS
55555	532	12	of	of	IN
55555	532	13	dry	dry	JJ
55555	532	14	California	California	NNP
55555	532	15	pea	pea	NN
55555	532	16	beans	bean	NNS
55555	532	17	,	,	,
55555	532	18	or	or	CC
55555	532	19	any	any	DT
55555	532	20	small	small	JJ
55555	532	21	white	white	JJ
55555	532	22	beans	bean	NNS
55555	532	23	,	,	,
55555	532	24	and	and	CC
55555	532	25	let	let	VB
55555	532	26	them	-PRON-	PRP
55555	532	27	soak	soak	VB
55555	532	28	over	over	RP
55555	532	29	night	night	NN
55555	532	30	.	.	.
55555	533	1	The	the	DT
55555	533	2	next	next	JJ
55555	533	3	morning	morning	NN
55555	533	4	drain	drain	NN
55555	533	5	and	and	CC
55555	533	6	put	put	VB
55555	533	7	on	on	IN
55555	533	8	the	the	DT
55555	533	9	stove	stove	NN
55555	533	10	in	in	IN
55555	533	11	a	a	DT
55555	533	12	large	large	JJ
55555	533	13	kettle	kettle	NN
55555	533	14	well	well	RB
55555	533	15	filled	fill	VBN
55555	533	16	with	with	IN
55555	533	17	water	water	NN
55555	533	18	,	,	,
55555	533	19	and	and	CC
55555	533	20	let	let	VB
55555	533	21	cook	cook	NN
55555	533	22	slowly	slowly	RB
55555	533	23	,	,	,
55555	533	24	with	with	IN
55555	533	25	1/4	1/4	CD
55555	533	26	of	of	IN
55555	533	27	a	a	DT
55555	533	28	teaspoon	teaspoon	NN
55555	533	29	of	of	IN
55555	533	30	soda	soda	NN
55555	533	31	added	add	VBD
55555	533	32	,	,	,
55555	533	33	for	for	IN
55555	533	34	half	half	PDT
55555	533	35	an	an	DT
55555	533	36	hour	hour	NN
55555	533	37	.	.	.
55555	534	1	Put	put	NN
55555	534	2	2	2	CD
55555	534	3	tablespoons	tablespoon	NNS
55555	534	4	of	of	IN
55555	534	5	butter	butter	NN
55555	534	6	in	in	IN
55555	534	7	the	the	DT
55555	534	8	bean	bean	NN
55555	534	9	-	-	HYPH
55555	534	10	pot	pot	NN
55555	534	11	,	,	,
55555	534	12	or	or	CC
55555	534	13	a	a	DT
55555	534	14	deep	deep	JJ
55555	534	15	baking	baking	NN
55555	534	16	dish	dish	NN
55555	534	17	,	,	,
55555	534	18	drain	drain	VB
55555	534	19	the	the	DT
55555	534	20	beans	bean	NNS
55555	534	21	,	,	,
55555	534	22	and	and	CC
55555	534	23	put	put	VBD
55555	534	24	them	-PRON-	PRP
55555	534	25	in	in	IN
55555	534	26	the	the	DT
55555	534	27	butter	butter	NN
55555	534	28	.	.	.
55555	535	1	Pour	pour	VB
55555	535	2	over	over	IN
55555	535	3	them	-PRON-	PRP
55555	535	4	slowly	slowly	RB
55555	535	5	4	4	CD
55555	535	6	tablespoons	tablespoon	NNS
55555	535	7	of	of	IN
55555	535	8	dark	dark	JJ
55555	535	9	molasses	molasse	NNS
55555	535	10	,	,	,
55555	535	11	1	1	CD
55555	535	12	tablespoon	tablespoon	NN
55555	535	13	of	of	IN
55555	535	14	salt	salt	NN
55555	535	15	,	,	,
55555	535	16	and	and	CC
55555	535	17	add	add	VB
55555	535	18	1	1	CD
55555	535	19	tablespoon	tablespoon	NN
55555	535	20	of	of	IN
55555	535	21	butter	butter	NN
55555	535	22	;	;	:
55555	535	23	then	then	RB
55555	535	24	fill	fill	VB
55555	535	25	the	the	DT
55555	535	26	bean	bean	NN
55555	535	27	-	-	HYPH
55555	535	28	pot	pot	NN
55555	535	29	to	to	IN
55555	535	30	the	the	DT
55555	535	31	top	top	NN
55555	535	32	with	with	IN
55555	535	33	hot	hot	JJ
55555	535	34	water	water	NN
55555	535	35	and	and	CC
55555	535	36	bake	bake	VB
55555	535	37	in	in	RP
55555	535	38	a	a	DT
55555	535	39	very	very	RB
55555	535	40	slow	slow	JJ
55555	535	41	oven	oven	NN
55555	535	42	for	for	IN
55555	535	43	6	6	CD
55555	535	44	or	or	CC
55555	535	45	7	7	CD
55555	535	46	hours	hour	NNS
55555	535	47	.	.	.
55555	536	1	As	as	IN
55555	536	2	the	the	DT
55555	536	3	water	water	NN
55555	536	4	cooks	cook	VBZ
55555	536	5	away	away	RB
55555	536	6	replace	replace	VBP
55555	536	7	it	-PRON-	PRP
55555	536	8	.	.	.
55555	537	1	This	this	DT
55555	537	2	will	will	MD
55555	537	3	require	require	VB
55555	537	4	doing	do	VBG
55555	537	5	about	about	IN
55555	537	6	three	three	CD
55555	537	7	times	time	NNS
55555	537	8	during	during	IN
55555	537	9	the	the	DT
55555	537	10	baking	baking	NN
55555	537	11	.	.	.
55555	538	1	Serve	serve	VB
55555	538	2	in	in	IN
55555	538	3	the	the	DT
55555	538	4	dish	dish	NN
55555	538	5	in	in	IN
55555	538	6	which	which	WDT
55555	538	7	they	-PRON-	PRP
55555	538	8	were	be	VBD
55555	538	9	cooked	cook	VBN
55555	538	10	,	,	,
55555	538	11	and	and	CC
55555	538	12	garnish	garnish	VB
55555	538	13	with	with	IN
55555	538	14	whole	whole	JJ
55555	538	15	black	black	JJ
55555	538	16	pickled	pickle	VBN
55555	538	17	walnuts	walnut	NNS
55555	538	18	.	.	.
55555	539	1	GREEN	green	JJ
55555	539	2	STRING	string	NN
55555	539	3	BEANS	bean	NNS
55555	539	4	If	if	IN
55555	539	5	fresh	fresh	JJ
55555	539	6	beans	bean	NNS
55555	539	7	are	be	VBP
55555	539	8	used	use	VBN
55555	539	9	pick	pick	VBP
55555	539	10	them	-PRON-	PRP
55555	539	11	over	over	RP
55555	539	12	,	,	,
55555	539	13	remove	remove	VB
55555	539	14	the	the	DT
55555	539	15	ends	end	NNS
55555	539	16	and	and	CC
55555	539	17	"	"	``
55555	539	18	strings	string	NNS
55555	539	19	,	,	,
55555	539	20	"	"	''
55555	539	21	and	and	CC
55555	539	22	boil	boil	VB
55555	539	23	for	for	IN
55555	539	24	half	half	PDT
55555	539	25	an	an	DT
55555	539	26	hour	hour	NN
55555	539	27	or	or	CC
55555	539	28	more	more	JJR
55555	539	29	;	;	:
55555	539	30	then	then	RB
55555	539	31	drain	drain	VB
55555	539	32	them	-PRON-	PRP
55555	539	33	,	,	,
55555	539	34	and	and	CC
55555	539	35	add	add	VB
55555	539	36	1	1	CD
55555	539	37	tablespoon	tablespoon	NN
55555	539	38	of	of	IN
55555	539	39	butter	butter	NN
55555	539	40	and	and	CC
55555	539	41	2	2	CD
55555	539	42	tablespoons	tablespoon	NNS
55555	539	43	of	of	IN
55555	539	44	milk	milk	NN
55555	539	45	,	,	,
55555	539	46	season	season	NN
55555	539	47	with	with	IN
55555	539	48	salt	salt	NN
55555	539	49	and	and	CC
55555	539	50	pepper	pepper	NN
55555	539	51	,	,	,
55555	539	52	and	and	CC
55555	539	53	serve	serve	VB
55555	539	54	after	after	IN
55555	539	55	ten	ten	CD
55555	539	56	minutes	minute	NNS
55555	539	57	'	'	POS
55555	539	58	slow	slow	JJ
55555	539	59	cooking	cooking	NN
55555	539	60	.	.	.
55555	540	1	If	if	IN
55555	540	2	canned	canned	JJ
55555	540	3	beans	bean	NNS
55555	540	4	are	be	VBP
55555	540	5	used	use	VBN
55555	540	6	omit	omit	RB
55555	540	7	the	the	DT
55555	540	8	first	first	JJ
55555	540	9	long	long	JJ
55555	540	10	boiling	boiling	NN
55555	540	11	.	.	.
55555	541	1	GOLDEN	GOLDEN	NNP
55555	541	2	WAX	WAX	NNP
55555	541	3	BEANS	bean	NNS
55555	541	4	If	if	IN
55555	541	5	fresh	fresh	JJ
55555	541	6	beans	bean	NNS
55555	541	7	are	be	VBP
55555	541	8	used	use	VBN
55555	541	9	wash	wash	NN
55555	541	10	,	,	,
55555	541	11	remove	remove	VB
55555	541	12	the	the	DT
55555	541	13	ends	end	NNS
55555	541	14	and	and	CC
55555	541	15	"	"	``
55555	541	16	strings	string	NNS
55555	541	17	,	,	,
55555	541	18	"	"	''
55555	541	19	and	and	CC
55555	541	20	boil	boil	VB
55555	541	21	for	for	IN
55555	541	22	three	three	CD
55555	541	23	quarters	quarter	NNS
55555	541	24	of	of	IN
55555	541	25	an	an	DT
55555	541	26	hour	hour	NN
55555	541	27	,	,	,
55555	541	28	or	or	CC
55555	541	29	until	until	IN
55555	541	30	tender	tender	NN
55555	541	31	,	,	,
55555	541	32	in	in	IN
55555	541	33	salted	salted	JJ
55555	541	34	water	water	NN
55555	541	35	;	;	:
55555	541	36	then	then	RB
55555	541	37	drain	drain	VB
55555	541	38	and	and	CC
55555	541	39	add	add	VB
55555	541	40	to	to	IN
55555	541	41	them	-PRON-	PRP
55555	541	42	1	1	CD
55555	541	43	tablespoon	tablespoon	NN
55555	541	44	of	of	IN
55555	541	45	butter	butter	NN
55555	541	46	,	,	,
55555	541	47	and	and	CC
55555	541	48	2	2	CD
55555	541	49	tablespoons	tablespoon	NNS
55555	541	50	of	of	IN
55555	541	51	milk	milk	NN
55555	541	52	,	,	,
55555	541	53	let	let	VB
55555	541	54	cook	cook	NN
55555	541	55	slowly	slowly	RB
55555	541	56	for	for	IN
55555	541	57	ten	ten	CD
55555	541	58	minutes	minute	NNS
55555	541	59	,	,	,
55555	541	60	and	and	CC
55555	541	61	season	season	NN
55555	541	62	well	well	RB
55555	541	63	with	with	IN
55555	541	64	salt	salt	NN
55555	541	65	and	and	CC
55555	541	66	pepper	pepper	NN
55555	541	67	.	.	.
55555	542	1	In	in	IN
55555	542	2	using	use	VBG
55555	542	3	canned	canned	JJ
55555	542	4	beans	bean	NNS
55555	542	5	omit	omit	VBP
55555	542	6	the	the	DT
55555	542	7	first	first	JJ
55555	542	8	boiling	boiling	NN
55555	542	9	.	.	.
55555	543	1	FRENCH	FRENCH	NNP
55555	543	2	BEANS	bean	NNS
55555	543	3	(	(	-LRB-
55555	543	4	FLAGEOLETS	FLAGEOLETS	NNP
55555	543	5	)	)	-RRB-
55555	543	6	Those	those	DT
55555	543	7	in	in	IN
55555	543	8	glass	glass	NN
55555	543	9	are	be	VBP
55555	543	10	the	the	DT
55555	543	11	best	good	JJS
55555	543	12	;	;	:
55555	543	13	drain	drain	VB
55555	543	14	and	and	CC
55555	543	15	put	put	VBN
55555	543	16	in	in	RP
55555	543	17	a	a	DT
55555	543	18	double	double	JJ
55555	543	19	boiler	boiler	NN
55555	543	20	with	with	IN
55555	543	21	1	1	CD
55555	543	22	tablespoon	tablespoon	NN
55555	543	23	of	of	IN
55555	543	24	butter	butter	NN
55555	543	25	,	,	,
55555	543	26	pepper	pepper	NN
55555	543	27	and	and	CC
55555	543	28	salt	salt	NN
55555	543	29	,	,	,
55555	543	30	and	and	CC
55555	543	31	1	1	CD
55555	543	32	tablespoon	tablespoon	NN
55555	543	33	of	of	IN
55555	543	34	cream	cream	NN
55555	543	35	.	.	.
55555	544	1	Serve	serve	VB
55555	544	2	very	very	RB
55555	544	3	hot	hot	JJ
55555	544	4	.	.	.
55555	545	1	DRIED	DRIED	NNP
55555	545	2	BEANS	bean	NNS
55555	545	3	DEUTSCHLAND	DEUTSCHLAND	NNP
55555	545	4	Pick	pick	VBP
55555	545	5	over	over	IN
55555	545	6	1	1	CD
55555	545	7	1/2	1/2	CD
55555	545	8	cups	cup	NNS
55555	545	9	of	of	IN
55555	545	10	dried	dry	VBN
55555	545	11	beans	bean	NNS
55555	545	12	of	of	IN
55555	545	13	any	any	DT
55555	545	14	sort	sort	NN
55555	545	15	,	,	,
55555	545	16	cover	cover	VBP
55555	545	17	with	with	IN
55555	545	18	water	water	NN
55555	545	19	,	,	,
55555	545	20	and	and	CC
55555	545	21	soak	soak	VB
55555	545	22	ten	ten	CD
55555	545	23	hours	hour	NNS
55555	545	24	or	or	CC
55555	545	25	more	more	JJR
55555	545	26	.	.	.
55555	546	1	Drain	drain	VB
55555	546	2	and	and	CC
55555	546	3	put	put	VBN
55555	546	4	in	in	RP
55555	546	5	boiling	boiling	NN
55555	546	6	water	water	NN
55555	546	7	(	(	-LRB-
55555	546	8	or	or	CC
55555	546	9	the	the	DT
55555	546	10	stock	stock	NN
55555	546	11	onions	onion	NNS
55555	546	12	or	or	CC
55555	546	13	leeks	leek	NNS
55555	546	14	have	have	VBP
55555	546	15	boiled	boil	VBN
55555	546	16	in	in	RP
55555	546	17	)	)	-RRB-
55555	546	18	,	,	,
55555	546	19	and	and	CC
55555	546	20	let	let	VB
55555	546	21	cook	cook	NN
55555	546	22	slowly	slowly	RB
55555	546	23	for	for	IN
55555	546	24	two	two	CD
55555	546	25	hours	hour	NNS
55555	546	26	,	,	,
55555	546	27	or	or	CC
55555	546	28	until	until	IN
55555	546	29	tender	tender	JJ
55555	546	30	but	but	CC
55555	546	31	unbroken	unbroken	JJ
55555	546	32	,	,	,
55555	546	33	then	then	RB
55555	546	34	drain	drain	VB
55555	546	35	.	.	.
55555	547	1	Put	put	NN
55555	547	2	2	2	CD
55555	547	3	tablespoons	tablespoon	NNS
55555	547	4	of	of	IN
55555	547	5	butter	butter	NN
55555	547	6	in	in	IN
55555	547	7	a	a	DT
55555	547	8	frying	fry	VBG
55555	547	9	pan	pan	NN
55555	547	10	,	,	,
55555	547	11	and	and	CC
55555	547	12	when	when	WRB
55555	547	13	melted	melt	VBN
55555	547	14	add	add	VBP
55555	547	15	1	1	CD
55555	547	16	onion	onion	NN
55555	547	17	chopped	chop	VBD
55555	547	18	fine	fine	JJ
55555	547	19	,	,	,
55555	547	20	and	and	CC
55555	547	21	let	let	VB
55555	547	22	it	-PRON-	PRP
55555	547	23	cook	cook	VB
55555	547	24	slowly	slowly	RB
55555	547	25	for	for	IN
55555	547	26	ten	ten	CD
55555	547	27	minutes	minute	NNS
55555	547	28	;	;	:
55555	547	29	then	then	RB
55555	547	30	add	add	VB
55555	547	31	the	the	DT
55555	547	32	beans	bean	NNS
55555	547	33	and	and	CC
55555	547	34	season	season	NN
55555	547	35	with	with	IN
55555	547	36	salt	salt	NN
55555	547	37	and	and	CC
55555	547	38	pepper	pepper	NN
55555	547	39	and	and	CC
55555	547	40	put	put	VBD
55555	547	41	over	over	RP
55555	547	42	them	-PRON-	PRP
55555	547	43	2	2	CD
55555	547	44	tablespoons	tablespoon	NNS
55555	547	45	of	of	IN
55555	547	46	lemon	lemon	NN
55555	547	47	juice	juice	NN
55555	547	48	or	or	CC
55555	547	49	1	1	CD
55555	547	50	tablespoon	tablespoon	NN
55555	547	51	of	of	IN
55555	547	52	"	"	``
55555	547	53	reduced	reduce	VBN
55555	547	54	vinegar	vinegar	NN
55555	547	55	,	,	,
55555	547	56	"	"	''
55555	547	57	and	and	CC
55555	547	58	let	let	VB
55555	547	59	cook	cook	NN
55555	547	60	very	very	RB
55555	547	61	slowly	slowly	RB
55555	547	62	for	for	IN
55555	547	63	ten	ten	CD
55555	547	64	or	or	CC
55555	547	65	fifteen	fifteen	CD
55555	547	66	minutes	minute	NNS
55555	547	67	that	that	WDT
55555	547	68	all	all	DT
55555	547	69	may	may	MD
55555	547	70	be	be	VB
55555	547	71	well	well	RB
55555	547	72	blended	blend	VBN
55555	547	73	before	before	IN
55555	547	74	serving	serve	VBG
55555	547	75	.	.	.
55555	548	1	WHITE	white	JJ
55555	548	2	BEANS	bean	NNS
55555	548	3	FLORENTINE	FLORENTINE	NNP
55555	548	4	Soak	Soak	NNP
55555	548	5	4	4	CD
55555	548	6	cups	cup	NNS
55555	548	7	of	of	IN
55555	548	8	white	white	JJ
55555	548	9	kidney	kidney	NNP
55555	548	10	beans	bean	NNS
55555	548	11	for	for	IN
55555	548	12	ten	ten	CD
55555	548	13	hours	hour	NNS
55555	548	14	,	,	,
55555	548	15	then	then	RB
55555	548	16	boil	boil	VB
55555	548	17	them	-PRON-	PRP
55555	548	18	two	two	CD
55555	548	19	hours	hour	NNS
55555	548	20	.	.	.
55555	549	1	Slip	slip	VB
55555	549	2	the	the	DT
55555	549	3	skins	skin	NNS
55555	549	4	off	off	RB
55555	549	5	and	and	CC
55555	549	6	put	put	VBD
55555	549	7	them	-PRON-	PRP
55555	549	8	into	into	IN
55555	549	9	a	a	DT
55555	549	10	saucepan	saucepan	NN
55555	549	11	with	with	IN
55555	549	12	1	1	CD
55555	549	13	cup	cup	NN
55555	549	14	of	of	IN
55555	549	15	broth	broth	NN
55555	549	16	and	and	CC
55555	549	17	a	a	DT
55555	549	18	bunch	bunch	NN
55555	549	19	of	of	IN
55555	549	20	sweet	sweet	JJ
55555	549	21	herbs	herb	NNS
55555	549	22	,	,	,
55555	549	23	1	1	CD
55555	549	24	bay	bay	NN
55555	549	25	leaf	leaf	NN
55555	549	26	,	,	,
55555	549	27	and	and	CC
55555	549	28	2	2	CD
55555	549	29	tablespoons	tablespoon	NNS
55555	549	30	of	of	IN
55555	549	31	Marsala	Marsala	NNP
55555	549	32	or	or	CC
55555	549	33	sherry	sherry	NNP
55555	549	34	.	.	.
55555	550	1	Cover	cover	VB
55555	550	2	and	and	CC
55555	550	3	let	let	VB
55555	550	4	them	-PRON-	PRP
55555	550	5	cook	cook	VB
55555	550	6	slowly	slowly	RB
55555	550	7	for	for	IN
55555	550	8	thirty	thirty	CD
55555	550	9	minutes	minute	NNS
55555	550	10	.	.	.
55555	551	1	Remove	remove	VB
55555	551	2	the	the	DT
55555	551	3	herbs	herb	NNS
55555	551	4	and	and	CC
55555	551	5	stir	stir	VB
55555	551	6	in	in	IN
55555	551	7	1	1	CD
55555	551	8	tablespoon	tablespoon	NN
55555	551	9	of	of	IN
55555	551	10	butter	butter	NN
55555	551	11	and	and	CC
55555	551	12	1	1	CD
55555	551	13	tablespoon	tablespoon	NN
55555	551	14	of	of	IN
55555	551	15	flour	flour	NN
55555	551	16	rubbed	rub	VBD
55555	551	17	well	well	RB
55555	551	18	together	together	RB
55555	551	19	,	,	,
55555	551	20	stir	stir	VB
55555	551	21	until	until	IN
55555	551	22	smooth	smooth	JJ
55555	551	23	,	,	,
55555	551	24	and	and	CC
55555	551	25	then	then	RB
55555	551	26	pour	pour	VB
55555	551	27	on	on	IN
55555	551	28	1	1	CD
55555	551	29	cup	cup	NN
55555	551	30	of	of	IN
55555	551	31	cream	cream	NN
55555	551	32	or	or	CC
55555	551	33	milk	milk	NN
55555	551	34	into	into	IN
55555	551	35	which	which	WDT
55555	551	36	1	1	CD
55555	551	37	egg	egg	NN
55555	551	38	has	have	VBZ
55555	551	39	been	be	VBN
55555	551	40	beaten	beat	VBN
55555	551	41	;	;	:
55555	551	42	continue	continue	VB
55555	551	43	to	to	TO
55555	551	44	stir	stir	VB
55555	551	45	,	,	,
55555	551	46	add	add	VB
55555	551	47	1	1	CD
55555	551	48	tablespoon	tablespoon	NN
55555	551	49	of	of	IN
55555	551	50	lemon	lemon	NN
55555	551	51	juice	juice	NN
55555	551	52	,	,	,
55555	551	53	1	1	CD
55555	551	54	tablespoon	tablespoon	NN
55555	551	55	of	of	IN
55555	551	56	chopped	chop	VBN
55555	551	57	parsley	parsley	NN
55555	551	58	,	,	,
55555	551	59	and	and	CC
55555	551	60	serve	serve	VB
55555	551	61	with	with	IN
55555	551	62	grated	grate	VBN
55555	551	63	cheese	cheese	NN
55555	551	64	.	.	.
55555	552	1	BEANS	bean	NNS
55555	552	2	AND	and	CC
55555	552	3	CORN	CORN	NNS
55555	552	4	ESCALLOPED	escalloped	NN
55555	552	5	Use	use	NN
55555	552	6	1	1	CD
55555	552	7	can	can	MD
55555	552	8	of	of	IN
55555	552	9	green	green	JJ
55555	552	10	string	string	NN
55555	552	11	beans	bean	NNS
55555	552	12	,	,	,
55555	552	13	or	or	CC
55555	552	14	Lima	Lima	NNP
55555	552	15	beans	bean	NNS
55555	552	16	,	,	,
55555	552	17	and	and	CC
55555	552	18	1	1	CD
55555	552	19	can	can	MD
55555	552	20	of	of	IN
55555	552	21	sweet	sweet	JJ
55555	552	22	corn	corn	NN
55555	552	23	.	.	.
55555	553	1	Butter	butter	VB
55555	553	2	a	a	DT
55555	553	3	baking	baking	NN
55555	553	4	dish	dish	NN
55555	553	5	,	,	,
55555	553	6	and	and	CC
55555	553	7	arrange	arrange	VB
55555	553	8	a	a	DT
55555	553	9	layer	layer	NN
55555	553	10	of	of	IN
55555	553	11	beans	bean	NNS
55555	553	12	;	;	:
55555	553	13	dot	dot	VBP
55555	553	14	with	with	IN
55555	553	15	butter	butter	NN
55555	553	16	,	,	,
55555	553	17	and	and	CC
55555	553	18	season	season	NN
55555	553	19	with	with	IN
55555	553	20	pepper	pepper	NN
55555	553	21	and	and	CC
55555	553	22	salt	salt	NN
55555	553	23	,	,	,
55555	553	24	then	then	RB
55555	553	25	put	put	VB
55555	553	26	on	on	RP
55555	553	27	this	this	DT
55555	553	28	a	a	DT
55555	553	29	layer	layer	NN
55555	553	30	of	of	IN
55555	553	31	corn	corn	NN
55555	553	32	about	about	IN
55555	553	33	half	half	PDT
55555	553	34	an	an	DT
55555	553	35	inch	inch	NN
55555	553	36	deep	deep	JJ
55555	553	37	,	,	,
55555	553	38	season	season	NN
55555	553	39	,	,	,
55555	553	40	and	and	CC
55555	553	41	so	so	RB
55555	553	42	proceed	proceed	VB
55555	553	43	until	until	IN
55555	553	44	the	the	DT
55555	553	45	dish	dish	NN
55555	553	46	is	be	VBZ
55555	553	47	filled	fill	VBN
55555	553	48	.	.	.
55555	554	1	Then	then	RB
55555	554	2	pour	pour	VB
55555	554	3	1/2	1/2	CD
55555	554	4	cup	cup	NN
55555	554	5	of	of	IN
55555	554	6	milk	milk	NN
55555	554	7	over	over	IN
55555	554	8	all	all	DT
55555	554	9	,	,	,
55555	554	10	sprinkle	sprinkle	VB
55555	554	11	with	with	IN
55555	554	12	bread	bread	NN
55555	554	13	crumbs	crumb	NNS
55555	554	14	,	,	,
55555	554	15	and	and	CC
55555	554	16	bake	bake	VB
55555	554	17	for	for	IN
55555	554	18	fifteen	fifteen	CD
55555	554	19	minutes	minute	NNS
55555	554	20	,	,	,
55555	554	21	or	or	CC
55555	554	22	until	until	IN
55555	554	23	the	the	DT
55555	554	24	crumbs	crumb	NNS
55555	554	25	are	be	VBP
55555	554	26	browned	brown	VBN
55555	554	27	.	.	.
55555	555	1	ITALIAN	ITALIAN	NNP
55555	555	2	BEANS	bean	NNS
55555	555	3	Use	Use	NNP
55555	555	4	3	3	CD
55555	555	5	cups	cup	NNS
55555	555	6	of	of	IN
55555	555	7	white	white	NNP
55555	555	8	haricot	haricot	NNP
55555	555	9	beans	bean	NNS
55555	555	10	,	,	,
55555	555	11	soak	soak	VB
55555	555	12	for	for	IN
55555	555	13	several	several	JJ
55555	555	14	hours	hour	NNS
55555	555	15	,	,	,
55555	555	16	boil	boil	VB
55555	555	17	two	two	CD
55555	555	18	hours	hour	NNS
55555	555	19	in	in	IN
55555	555	20	salted	salted	JJ
55555	555	21	water	water	NN
55555	555	22	,	,	,
55555	555	23	then	then	RB
55555	555	24	drain	drain	VB
55555	555	25	.	.	.
55555	556	1	Put	put	NN
55555	556	2	1	1	CD
55555	556	3	tablespoon	tablespoon	NN
55555	556	4	of	of	IN
55555	556	5	butter	butter	NN
55555	556	6	in	in	IN
55555	556	7	a	a	DT
55555	556	8	saucepan	saucepan	NN
55555	556	9	,	,	,
55555	556	10	and	and	CC
55555	556	11	when	when	WRB
55555	556	12	melted	melt	VBN
55555	556	13	add	add	VBP
55555	556	14	1	1	CD
55555	556	15	large	large	JJ
55555	556	16	onion	onion	NN
55555	556	17	chopped	chop	VBD
55555	556	18	fine	fine	JJ
55555	556	19	and	and	CC
55555	556	20	2	2	CD
55555	556	21	bay	bay	NN
55555	556	22	leaves	leave	NNS
55555	556	23	.	.	.
55555	557	1	Let	let	VB
55555	557	2	cook	cook	NN
55555	557	3	slowly	slowly	RB
55555	557	4	for	for	IN
55555	557	5	eight	eight	CD
55555	557	6	minutes	minute	NNS
55555	557	7	,	,	,
55555	557	8	then	then	RB
55555	557	9	put	put	VB
55555	557	10	into	into	IN
55555	557	11	the	the	DT
55555	557	12	pan	pan	NN
55555	557	13	the	the	DT
55555	557	14	boiled	boil	VBN
55555	557	15	beans	bean	NNS
55555	557	16	,	,	,
55555	557	17	and	and	CC
55555	557	18	season	season	NN
55555	557	19	with	with	IN
55555	557	20	salt	salt	NN
55555	557	21	and	and	CC
55555	557	22	pepper	pepper	NN
55555	557	23	;	;	:
55555	557	24	let	let	VB
55555	557	25	heat	heat	NN
55555	557	26	through	through	RB
55555	557	27	,	,	,
55555	557	28	stirring	stir	VBG
55555	557	29	gently	gently	RB
55555	557	30	,	,	,
55555	557	31	and	and	CC
55555	557	32	add	add	VB
55555	557	33	1	1	CD
55555	557	34	cup	cup	NN
55555	557	35	of	of	IN
55555	557	36	tomato	tomato	NNP
55555	557	37	sauce	sauce	NN
55555	557	38	two	two	CD
55555	557	39	minutes	minute	NNS
55555	557	40	before	before	IN
55555	557	41	removing	remove	VBG
55555	557	42	from	from	IN
55555	557	43	the	the	DT
55555	557	44	fire	fire	NN
55555	557	45	.	.	.
55555	558	1	Canned	can	VBN
55555	558	2	brown	brown	JJ
55555	558	3	or	or	CC
55555	558	4	red	red	JJ
55555	558	5	beans	bean	NNS
55555	558	6	may	may	MD
55555	558	7	be	be	VB
55555	558	8	used	use	VBN
55555	558	9	,	,	,
55555	558	10	giving	give	VBG
55555	558	11	the	the	DT
55555	558	12	same	same	JJ
55555	558	13	dish	dish	NN
55555	558	14	practically	practically	RB
55555	558	15	with	with	IN
55555	558	16	far	far	RB
55555	558	17	less	less	JJR
55555	558	18	trouble	trouble	NN
55555	558	19	.	.	.
55555	559	1	SPANISH	spanish	JJ
55555	559	2	BEANS	bean	NNS
55555	559	3	Soak	Soak	NNP
55555	559	4	for	for	IN
55555	559	5	eight	eight	CD
55555	559	6	or	or	CC
55555	559	7	ten	ten	CD
55555	559	8	hours	hour	NNS
55555	559	9	any	any	DT
55555	559	10	sort	sort	NN
55555	559	11	of	of	IN
55555	559	12	large	large	JJ
55555	559	13	dried	dry	VBN
55555	559	14	beans	bean	NNS
55555	559	15	,	,	,
55555	559	16	then	then	RB
55555	559	17	drain	drain	VB
55555	559	18	them	-PRON-	PRP
55555	559	19	and	and	CC
55555	559	20	put	put	VBD
55555	559	21	them	-PRON-	PRP
55555	559	22	into	into	IN
55555	559	23	boiling	boil	VBG
55555	559	24	water	water	NN
55555	559	25	two	two	CD
55555	559	26	hours	hour	NNS
55555	559	27	or	or	CC
55555	559	28	more	more	JJR
55555	559	29	,	,	,
55555	559	30	or	or	CC
55555	559	31	until	until	IN
55555	559	32	cooked	cook	VBN
55555	559	33	.	.	.
55555	560	1	One	one	CD
55555	560	2	way	way	NN
55555	560	3	of	of	IN
55555	560	4	testing	test	VBG
55555	560	5	them	-PRON-	PRP
55555	560	6	is	be	VBZ
55555	560	7	to	to	TO
55555	560	8	remove	remove	VB
55555	560	9	a	a	DT
55555	560	10	few	few	JJ
55555	560	11	and	and	CC
55555	560	12	blow	blow	VBP
55555	560	13	on	on	IN
55555	560	14	them	-PRON-	PRP
55555	560	15	;	;	:
55555	560	16	if	if	IN
55555	560	17	the	the	DT
55555	560	18	skins	skin	NNS
55555	560	19	crack	crack	VBP
55555	560	20	they	-PRON-	PRP
55555	560	21	are	be	VBP
55555	560	22	done	do	VBN
55555	560	23	.	.	.
55555	561	1	Drain	drain	VB
55555	561	2	,	,	,
55555	561	3	and	and	CC
55555	561	4	put	put	VBD
55555	561	5	them	-PRON-	PRP
55555	561	6	in	in	IN
55555	561	7	a	a	DT
55555	561	8	bean	bean	NN
55555	561	9	-	-	HYPH
55555	561	10	pot	pot	NN
55555	561	11	or	or	CC
55555	561	12	casserole	casserole	NN
55555	561	13	and	and	CC
55555	561	14	sprinkle	sprinkle	VB
55555	561	15	with	with	IN
55555	561	16	2	2	CD
55555	561	17	tablespoons	tablespoon	NNS
55555	561	18	of	of	IN
55555	561	19	chopped	chop	VBN
55555	561	20	onion	onion	NN
55555	561	21	and	and	CC
55555	561	22	2	2	CD
55555	561	23	cups	cup	NNS
55555	561	24	of	of	IN
55555	561	25	strained	strained	JJ
55555	561	26	tomatoes	tomato	NNS
55555	561	27	,	,	,
55555	561	28	and	and	CC
55555	561	29	dredge	dredge	VB
55555	561	30	well	well	RB
55555	561	31	with	with	IN
55555	561	32	salt	salt	NN
55555	561	33	.	.	.
55555	562	1	Cover	cover	VB
55555	562	2	the	the	DT
55555	562	3	dish	dish	NN
55555	562	4	and	and	CC
55555	562	5	bake	bake	VB
55555	562	6	slowly	slowly	RB
55555	562	7	for	for	IN
55555	562	8	an	an	DT
55555	562	9	hour	hour	NN
55555	562	10	.	.	.
55555	563	1	A	a	DT
55555	563	2	quarter	quarter	NN
55555	563	3	of	of	IN
55555	563	4	an	an	DT
55555	563	5	hour	hour	NN
55555	563	6	before	before	IN
55555	563	7	taking	take	VBG
55555	563	8	out	out	RP
55555	563	9	,	,	,
55555	563	10	pour	pour	VB
55555	563	11	over	over	IN
55555	563	12	them	-PRON-	PRP
55555	563	13	1	1	CD
55555	563	14	tablespoon	tablespoon	NN
55555	563	15	of	of	IN
55555	563	16	melted	melted	JJ
55555	563	17	butter	butter	NN
55555	563	18	and	and	CC
55555	563	19	remove	remove	VB
55555	563	20	the	the	DT
55555	563	21	cover	cover	NN
55555	563	22	.	.	.
55555	564	1	LIMA	lima	JJ
55555	564	2	BEANS	bean	NNS
55555	564	3	Let	let	VBP
55555	564	4	Lima	Lima	NNP
55555	564	5	beans	bean	NNS
55555	564	6	stand	stand	VB
55555	564	7	in	in	IN
55555	564	8	cold	cold	JJ
55555	564	9	water	water	NN
55555	564	10	for	for	IN
55555	564	11	an	an	DT
55555	564	12	hour	hour	NN
55555	564	13	or	or	CC
55555	564	14	so	so	RB
55555	564	15	after	after	IN
55555	564	16	they	-PRON-	PRP
55555	564	17	are	be	VBP
55555	564	18	shelled	shell	VBN
55555	564	19	,	,	,
55555	564	20	and	and	CC
55555	564	21	in	in	IN
55555	564	22	cooking	cook	VBG
55555	564	23	them	-PRON-	PRP
55555	564	24	allow	allow	VBP
55555	564	25	8	8	CD
55555	564	26	cups	cup	NNS
55555	564	27	of	of	IN
55555	564	28	water	water	NN
55555	564	29	to	to	IN
55555	564	30	every	every	DT
55555	564	31	4	4	CD
55555	564	32	cups	cup	NNS
55555	564	33	of	of	IN
55555	564	34	beans	bean	NNS
55555	564	35	.	.	.
55555	565	1	Put	put	VB
55555	565	2	them	-PRON-	PRP
55555	565	3	in	in	IN
55555	565	4	boiling	boil	VBG
55555	565	5	salted	salt	VBN
55555	565	6	water	water	NN
55555	565	7	,	,	,
55555	565	8	and	and	CC
55555	565	9	let	let	VB
55555	565	10	them	-PRON-	PRP
55555	565	11	cook	cook	VB
55555	565	12	for	for	IN
55555	565	13	an	an	DT
55555	565	14	hour	hour	NN
55555	565	15	,	,	,
55555	565	16	or	or	CC
55555	565	17	more	more	JJR
55555	565	18	if	if	IN
55555	565	19	not	not	RB
55555	565	20	fresh	fresh	JJ
55555	565	21	picked	pick	VBN
55555	565	22	.	.	.
55555	566	1	Drain	drain	VB
55555	566	2	them	-PRON-	PRP
55555	566	3	and	and	CC
55555	566	4	add	add	VB
55555	566	5	1/2	1/2	CD
55555	566	6	cup	cup	NN
55555	566	7	of	of	IN
55555	566	8	the	the	DT
55555	566	9	water	water	NN
55555	566	10	they	-PRON-	PRP
55555	566	11	cooked	cook	VBD
55555	566	12	in	in	RB
55555	566	13	,	,	,
55555	566	14	1/2	1/2	CD
55555	566	15	cup	cup	NN
55555	566	16	of	of	IN
55555	566	17	milk	milk	NN
55555	566	18	,	,	,
55555	566	19	1	1	CD
55555	566	20	tablespoon	tablespoon	NN
55555	566	21	of	of	IN
55555	566	22	butter	butter	NN
55555	566	23	,	,	,
55555	566	24	and	and	CC
55555	566	25	season	season	NN
55555	566	26	highly	highly	RB
55555	566	27	with	with	IN
55555	566	28	salt	salt	NN
55555	566	29	and	and	CC
55555	566	30	pepper	pepper	NN
55555	566	31	.	.	.
55555	567	1	Dried	dry	VBN
55555	567	2	beans	bean	NNS
55555	567	3	must	must	MD
55555	567	4	soak	soak	VB
55555	567	5	ten	ten	CD
55555	567	6	or	or	CC
55555	567	7	twelve	twelve	CD
55555	567	8	hours	hour	NNS
55555	567	9	and	and	CC
55555	567	10	cook	cook	VB
55555	567	11	two	two	CD
55555	567	12	hours	hour	NNS
55555	567	13	.	.	.
55555	568	1	Canned	Canned	NNP
55555	568	2	Lima	Lima	NNP
55555	568	3	beans	bean	NNS
55555	568	4	only	only	RB
55555	568	5	need	need	VBP
55555	568	6	reheating	reheat	VBG
55555	568	7	,	,	,
55555	568	8	draining	drain	VBG
55555	568	9	,	,	,
55555	568	10	and	and	CC
55555	568	11	a	a	DT
55555	568	12	little	little	JJ
55555	568	13	milk	milk	NN
55555	568	14	and	and	CC
55555	568	15	butter	butter	NN
55555	568	16	and	and	CC
55555	568	17	seasoning	seasoning	NN
55555	568	18	added	add	VBN
55555	568	19	to	to	IN
55555	568	20	them	-PRON-	PRP
55555	568	21	.	.	.
55555	569	1	LIMA	LIMA	NNP
55555	569	2	BEANS	bean	NNS
55555	569	3	HOLLANDAISE	HOLLANDAISE	NNP
55555	569	4	Boil	Boil	NNP
55555	569	5	1	1	CD
55555	569	6	quart	quart	NN
55555	569	7	of	of	IN
55555	569	8	beans	bean	NNS
55555	569	9	until	until	IN
55555	569	10	tender	tender	NN
55555	569	11	,	,	,
55555	569	12	salting	salt	VBG
55555	569	13	them	-PRON-	PRP
55555	569	14	well	well	RB
55555	569	15	when	when	WRB
55555	569	16	half	half	RB
55555	569	17	cooked	cook	VBD
55555	569	18	.	.	.
55555	570	1	Beat	beat	VB
55555	570	2	a	a	DT
55555	570	3	large	large	JJ
55555	570	4	tablespoon	tablespoon	NN
55555	570	5	of	of	IN
55555	570	6	butter	butter	NN
55555	570	7	to	to	IN
55555	570	8	a	a	DT
55555	570	9	cream	cream	NN
55555	570	10	,	,	,
55555	570	11	beat	beat	VBN
55555	570	12	in	in	IN
55555	570	13	the	the	DT
55555	570	14	yolk	yolk	NN
55555	570	15	of	of	IN
55555	570	16	1	1	CD
55555	570	17	egg	egg	NN
55555	570	18	,	,	,
55555	570	19	1	1	CD
55555	570	20	tablespoon	tablespoon	NN
55555	570	21	of	of	IN
55555	570	22	finely	finely	RB
55555	570	23	chopped	chop	VBN
55555	570	24	parsley	parsley	NN
55555	570	25	,	,	,
55555	570	26	1	1	CD
55555	570	27	saltspoon	saltspoon	NN
55555	570	28	of	of	IN
55555	570	29	black	black	JJ
55555	570	30	pepper	pepper	NN
55555	570	31	,	,	,
55555	570	32	and	and	CC
55555	570	33	2	2	CD
55555	570	34	teaspoons	teaspoon	NNS
55555	570	35	of	of	IN
55555	570	36	lemon	lemon	NN
55555	570	37	juice	juice	NN
55555	570	38	;	;	:
55555	570	39	when	when	WRB
55555	570	40	this	this	DT
55555	570	41	sauce	sauce	NN
55555	570	42	is	be	VBZ
55555	570	43	well	well	RB
55555	570	44	mixed	mixed	JJ
55555	570	45	stir	stir	VBP
55555	570	46	it	-PRON-	PRP
55555	570	47	into	into	IN
55555	570	48	the	the	DT
55555	570	49	beans	bean	NNS
55555	570	50	,	,	,
55555	570	51	taking	take	VBG
55555	570	52	care	care	NN
55555	570	53	not	not	RB
55555	570	54	to	to	TO
55555	570	55	break	break	VB
55555	570	56	them	-PRON-	PRP
55555	570	57	.	.	.
55555	571	1	CREAMED	CREAMED	NNS
55555	571	2	LIMA	lima	NN
55555	571	3	BEANS	bean	NNS
55555	571	4	Cover	cover	NN
55555	571	5	2	2	CD
55555	571	6	cups	cup	NNS
55555	571	7	of	of	IN
55555	571	8	boiled	boil	VBN
55555	571	9	Lima	Lima	NNP
55555	571	10	beans	bean	NNS
55555	571	11	with	with	IN
55555	571	12	1	1	CD
55555	571	13	scant	scant	JJ
55555	571	14	cup	cup	NN
55555	571	15	of	of	IN
55555	571	16	cream	cream	NN
55555	571	17	,	,	,
55555	571	18	and	and	CC
55555	571	19	let	let	VB
55555	571	20	simmer	simmer	NN
55555	571	21	in	in	IN
55555	571	22	a	a	DT
55555	571	23	double	double	JJ
55555	571	24	boiler	boiler	NN
55555	571	25	for	for	IN
55555	571	26	ten	ten	CD
55555	571	27	minutes	minute	NNS
55555	571	28	;	;	:
55555	571	29	then	then	RB
55555	571	30	add	add	VB
55555	571	31	1	1	CD
55555	571	32	teaspoon	teaspoon	NN
55555	571	33	of	of	IN
55555	571	34	butter	butter	NN
55555	571	35	,	,	,
55555	571	36	and	and	CC
55555	571	37	season	season	NN
55555	571	38	with	with	IN
55555	571	39	salt	salt	NN
55555	571	40	,	,	,
55555	571	41	pepper	pepper	NN
55555	571	42	,	,	,
55555	571	43	and	and	CC
55555	571	44	a	a	DT
55555	571	45	dash	dash	NN
55555	571	46	of	of	IN
55555	571	47	nutmeg	nutmeg	NN
55555	571	48	.	.	.
55555	572	1	LIMA	lima	JJ
55555	572	2	BEAN	BEAN	NNP
55555	572	3	SAUQUETASH	sauquetash	NN
55555	572	4	Boil	Boil	NNP
55555	572	5	2	2	CD
55555	572	6	cups	cup	NNS
55555	572	7	of	of	IN
55555	572	8	freshly	freshly	RB
55555	572	9	picked	pick	VBN
55555	572	10	Lima	Lima	NNP
55555	572	11	beans	bean	NNS
55555	572	12	in	in	IN
55555	572	13	1	1	CD
55555	572	14	quart	quart	NN
55555	572	15	of	of	IN
55555	572	16	water	water	NN
55555	572	17	for	for	IN
55555	572	18	half	half	PDT
55555	572	19	an	an	DT
55555	572	20	hour	hour	NN
55555	572	21	,	,	,
55555	572	22	then	then	RB
55555	572	23	drain	drain	VB
55555	572	24	them	-PRON-	PRP
55555	572	25	and	and	CC
55555	572	26	add	add	VB
55555	572	27	1	1	CD
55555	572	28	cup	cup	NN
55555	572	29	of	of	IN
55555	572	30	milk	milk	NN
55555	572	31	,	,	,
55555	572	32	1	1	CD
55555	572	33	tablespoon	tablespoon	NN
55555	572	34	of	of	IN
55555	572	35	butter	butter	NN
55555	572	36	,	,	,
55555	572	37	and	and	CC
55555	572	38	enough	enough	JJ
55555	572	39	green	green	JJ
55555	572	40	corn	corn	NN
55555	572	41	cut	cut	NN
55555	572	42	from	from	IN
55555	572	43	the	the	DT
55555	572	44	cob	cob	NN
55555	572	45	to	to	TO
55555	572	46	make	make	VB
55555	572	47	2	2	CD
55555	572	48	cups	cup	NNS
55555	572	49	.	.	.
55555	573	1	Season	season	NN
55555	573	2	well	well	RB
55555	573	3	,	,	,
55555	573	4	and	and	CC
55555	573	5	let	let	VB
55555	573	6	simmer	simmer	NN
55555	573	7	for	for	IN
55555	573	8	fifteen	fifteen	CD
55555	573	9	minutes	minute	NNS
55555	573	10	,	,	,
55555	573	11	and	and	CC
55555	573	12	salt	salt	NN
55555	573	13	again	again	RB
55555	573	14	before	before	IN
55555	573	15	serving	serve	VBG
55555	573	16	.	.	.
55555	574	1	If	if	IN
55555	574	2	canned	can	VBN
55555	574	3	corn	corn	NN
55555	574	4	and	and	CC
55555	574	5	canned	can	VBN
55555	574	6	beans	bean	NNS
55555	574	7	are	be	VBP
55555	574	8	used	use	VBN
55555	574	9	they	-PRON-	PRP
55555	574	10	need	nee	MD
55555	574	11	be	be	VB
55555	574	12	cooked	cook	VBN
55555	574	13	for	for	IN
55555	574	14	only	only	RB
55555	574	15	ten	ten	CD
55555	574	16	minutes	minute	NNS
55555	574	17	.	.	.
55555	575	1	BEETS	beets	JJ
55555	575	2	Great	great	JJ
55555	575	3	care	care	NN
55555	575	4	should	should	MD
55555	575	5	be	be	VB
55555	575	6	taken	take	VBN
55555	575	7	in	in	IN
55555	575	8	washing	wash	VBG
55555	575	9	beets	beet	NNS
55555	575	10	that	that	IN
55555	575	11	the	the	DT
55555	575	12	small	small	JJ
55555	575	13	rootlets	rootlet	NNS
55555	575	14	are	be	VBP
55555	575	15	not	not	RB
55555	575	16	broken	break	VBN
55555	575	17	or	or	CC
55555	575	18	the	the	DT
55555	575	19	skin	skin	NN
55555	575	20	of	of	IN
55555	575	21	the	the	DT
55555	575	22	beet	beet	NN
55555	575	23	bruised	bruise	VBN
55555	575	24	,	,	,
55555	575	25	as	as	IN
55555	575	26	anything	anything	NN
55555	575	27	which	which	WDT
55555	575	28	causes	cause	VBZ
55555	575	29	the	the	DT
55555	575	30	juice	juice	NN
55555	575	31	to	to	TO
55555	575	32	escape	escape	VB
55555	575	33	injures	injure	NNS
55555	575	34	both	both	CC
55555	575	35	the	the	DT
55555	575	36	taste	taste	NN
55555	575	37	and	and	CC
55555	575	38	the	the	DT
55555	575	39	colour	colour	NN
55555	575	40	.	.	.
55555	576	1	In	in	IN
55555	576	2	the	the	DT
55555	576	3	city	city	NN
55555	576	4	,	,	,
55555	576	5	beets	beet	NNS
55555	576	6	are	be	VBP
55555	576	7	seldom	seldom	RB
55555	576	8	obtainable	obtainable	JJ
55555	576	9	which	which	WDT
55555	576	10	require	require	VBP
55555	576	11	less	less	JJR
55555	576	12	than	than	IN
55555	576	13	two	two	CD
55555	576	14	or	or	CC
55555	576	15	three	three	CD
55555	576	16	hours	hour	NNS
55555	576	17	'	'	POS
55555	576	18	cooking	cooking	NN
55555	576	19	;	;	:
55555	576	20	but	but	CC
55555	576	21	really	really	RB
55555	576	22	young	young	JJ
55555	576	23	,	,	,
55555	576	24	small	small	JJ
55555	576	25	beets	beet	NNS
55555	576	26	should	should	MD
55555	576	27	not	not	RB
55555	576	28	require	require	VB
55555	576	29	more	more	JJR
55555	576	30	than	than	IN
55555	576	31	one	one	CD
55555	576	32	hour	hour	NN
55555	576	33	's	's	POS
55555	576	34	boiling	boiling	NN
55555	576	35	.	.	.
55555	577	1	When	when	WRB
55555	577	2	boiled	boil	VBN
55555	577	3	they	-PRON-	PRP
55555	577	4	should	should	MD
55555	577	5	be	be	VB
55555	577	6	drained	drain	VBN
55555	577	7	,	,	,
55555	577	8	then	then	RB
55555	577	9	plunged	plunge	VBD
55555	577	10	into	into	IN
55555	577	11	cold	cold	JJ
55555	577	12	water	water	NN
55555	577	13	,	,	,
55555	577	14	after	after	IN
55555	577	15	which	which	WDT
55555	577	16	the	the	DT
55555	577	17	skin	skin	NN
55555	577	18	can	can	MD
55555	577	19	be	be	VB
55555	577	20	rubbed	rub	VBN
55555	577	21	off	off	RP
55555	577	22	with	with	IN
55555	577	23	the	the	DT
55555	577	24	hand	hand	NN
55555	577	25	.	.	.
55555	578	1	Some	some	DT
55555	578	2	,	,	,
55555	578	3	however	however	RB
55555	578	4	,	,	,
55555	578	5	prefer	prefer	VBP
55555	578	6	that	that	IN
55555	578	7	beets	beet	NNS
55555	578	8	should	should	MD
55555	578	9	be	be	VB
55555	578	10	baked	bake	VBN
55555	578	11	or	or	CC
55555	578	12	steamed	steam	VBN
55555	578	13	;	;	:
55555	578	14	the	the	DT
55555	578	15	time	time	NN
55555	578	16	required	require	VBN
55555	578	17	to	to	TO
55555	578	18	cook	cook	VB
55555	578	19	will	will	MD
55555	578	20	then	then	RB
55555	578	21	be	be	VB
55555	578	22	somewhat	somewhat	RB
55555	578	23	longer	long	JJR
55555	578	24	.	.	.
55555	579	1	Canned	canned	JJ
55555	579	2	beets	beet	NNS
55555	579	3	are	be	VBP
55555	579	4	a	a	DT
55555	579	5	great	great	JJ
55555	579	6	convenience	convenience	NN
55555	579	7	.	.	.
55555	580	1	CREAMED	CREAMED	NNS
55555	580	2	BEETS	BEETS	NNP
55555	580	3	Boil	Boil	NNP
55555	580	4	6	6	CD
55555	580	5	or	or	CC
55555	580	6	7	7	CD
55555	580	7	medium	medium	JJ
55555	580	8	-	-	HYPH
55555	580	9	sized	sized	JJ
55555	580	10	beets	beet	NNS
55555	580	11	until	until	IN
55555	580	12	tender	tender	NN
55555	580	13	,	,	,
55555	580	14	then	then	RB
55555	580	15	remove	remove	VB
55555	580	16	them	-PRON-	PRP
55555	580	17	from	from	IN
55555	580	18	the	the	DT
55555	580	19	saucepan	saucepan	NN
55555	580	20	and	and	CC
55555	580	21	place	place	VB
55555	580	22	them	-PRON-	PRP
55555	580	23	in	in	IN
55555	580	24	cold	cold	JJ
55555	580	25	water	water	NN
55555	580	26	;	;	:
55555	580	27	rub	rub	VB
55555	580	28	the	the	DT
55555	580	29	skins	skin	NNS
55555	580	30	off	off	RB
55555	580	31	carefully	carefully	RB
55555	580	32	with	with	IN
55555	580	33	the	the	DT
55555	580	34	hands	hand	NNS
55555	580	35	,	,	,
55555	580	36	and	and	CC
55555	580	37	cut	cut	VBD
55555	580	38	them	-PRON-	PRP
55555	580	39	in	in	IN
55555	580	40	half	half	JJ
55555	580	41	-	-	HYPH
55555	580	42	inch	inch	NN
55555	580	43	cubes	cube	NNS
55555	580	44	.	.	.
55555	581	1	Make	make	VB
55555	581	2	a	a	DT
55555	581	3	sauce	sauce	NN
55555	581	4	of	of	IN
55555	581	5	2	2	CD
55555	581	6	tablespoons	tablespoon	NNS
55555	581	7	of	of	IN
55555	581	8	butter	butter	NN
55555	581	9	creamed	cream	VBN
55555	581	10	with	with	IN
55555	581	11	2	2	CD
55555	581	12	tablespoons	tablespoon	NNS
55555	581	13	of	of	IN
55555	581	14	flour	flour	NN
55555	581	15	and	and	CC
55555	581	16	1/2	1/2	CD
55555	581	17	cup	cup	NN
55555	581	18	of	of	IN
55555	581	19	the	the	DT
55555	581	20	water	water	NN
55555	581	21	in	in	IN
55555	581	22	which	which	WDT
55555	581	23	the	the	DT
55555	581	24	beets	beet	NNS
55555	581	25	were	be	VBD
55555	581	26	boiled	boil	VBN
55555	581	27	,	,	,
55555	581	28	2	2	CD
55555	581	29	tablespoons	tablespoon	NNS
55555	581	30	of	of	IN
55555	581	31	cream	cream	NN
55555	581	32	,	,	,
55555	581	33	2	2	CD
55555	581	34	tablespoons	tablespoon	NNS
55555	581	35	of	of	IN
55555	581	36	vinegar	vinegar	NN
55555	581	37	,	,	,
55555	581	38	2	2	CD
55555	581	39	teaspoons	teaspoon	NNS
55555	581	40	of	of	IN
55555	581	41	sugar	sugar	NN
55555	581	42	,	,	,
55555	581	43	1/2	1/2	CD
55555	581	44	teaspoon	teaspoon	NN
55555	581	45	of	of	IN
55555	581	46	salt	salt	NN
55555	581	47	,	,	,
55555	581	48	and	and	CC
55555	581	49	1	1	CD
55555	581	50	saltspoon	saltspoon	NN
55555	581	51	of	of	IN
55555	581	52	pepper	pepper	NN
55555	581	53	.	.	.
55555	582	1	Pour	pour	VB
55555	582	2	the	the	DT
55555	582	3	sauce	sauce	NN
55555	582	4	over	over	IN
55555	582	5	the	the	DT
55555	582	6	hot	hot	JJ
55555	582	7	beets	beet	NNS
55555	582	8	and	and	CC
55555	582	9	serve	serve	VB
55555	582	10	in	in	IN
55555	582	11	a	a	DT
55555	582	12	heated	heated	JJ
55555	582	13	deep	deep	JJ
55555	582	14	dish	dish	NN
55555	582	15	.	.	.
55555	583	1	VIRGINIA	VIRGINIA	NNP
55555	583	2	BEETS	beet	NNS
55555	583	3	Carefully	carefully	RB
55555	583	4	peel	peel	VB
55555	583	5	boiled	boil	VBN
55555	583	6	beets	beet	NNS
55555	583	7	,	,	,
55555	583	8	and	and	CC
55555	583	9	with	with	IN
55555	583	10	a	a	DT
55555	583	11	sharp	sharp	JJ
55555	583	12	knife	knife	NN
55555	583	13	cut	cut	NN
55555	583	14	into	into	IN
55555	583	15	very	very	RB
55555	583	16	thin	thin	JJ
55555	583	17	,	,	,
55555	583	18	even	even	RB
55555	583	19	slices	slice	NNS
55555	583	20	,	,	,
55555	583	21	laying	lay	VBG
55555	583	22	them	-PRON-	PRP
55555	583	23	as	as	IN
55555	583	24	sliced	slice	VBN
55555	583	25	into	into	IN
55555	583	26	a	a	DT
55555	583	27	heated	heated	JJ
55555	583	28	vegetable	vegetable	NN
55555	583	29	dish	dish	NN
55555	583	30	;	;	:
55555	583	31	when	when	WRB
55555	583	32	a	a	DT
55555	583	33	layer	layer	NN
55555	583	34	has	have	VBZ
55555	583	35	been	be	VBN
55555	583	36	made	make	VBN
55555	583	37	over	over	IN
55555	583	38	the	the	DT
55555	583	39	bottom	bottom	NN
55555	583	40	,	,	,
55555	583	41	dot	dot	VB
55555	583	42	it	-PRON-	PRP
55555	583	43	well	well	RB
55555	583	44	with	with	IN
55555	583	45	butter	butter	NN
55555	583	46	,	,	,
55555	583	47	season	season	NN
55555	583	48	lightly	lightly	RB
55555	583	49	with	with	IN
55555	583	50	salt	salt	NN
55555	583	51	,	,	,
55555	583	52	and	and	CC
55555	583	53	sprinkle	sprinkle	VB
55555	583	54	with	with	IN
55555	583	55	1	1	CD
55555	583	56	tablespoon	tablespoon	NN
55555	583	57	of	of	IN
55555	583	58	granulated	granulate	VBN
55555	583	59	sugar	sugar	NN
55555	583	60	;	;	:
55555	583	61	then	then	RB
55555	583	62	arrange	arrange	VB
55555	583	63	another	another	DT
55555	583	64	layer	layer	NN
55555	583	65	of	of	IN
55555	583	66	beets	beet	NNS
55555	583	67	with	with	IN
55555	583	68	butter	butter	NN
55555	583	69	,	,	,
55555	583	70	salt	salt	NN
55555	583	71	,	,	,
55555	583	72	and	and	CC
55555	583	73	sugar	sugar	NN
55555	583	74	,	,	,
55555	583	75	and	and	CC
55555	583	76	proceed	proceed	VB
55555	583	77	in	in	IN
55555	583	78	this	this	DT
55555	583	79	way	way	NN
55555	583	80	until	until	IN
55555	583	81	the	the	DT
55555	583	82	dish	dish	NN
55555	583	83	is	be	VBZ
55555	583	84	filled	fill	VBN
55555	583	85	.	.	.
55555	584	1	The	the	DT
55555	584	2	work	work	NN
55555	584	3	should	should	MD
55555	584	4	be	be	VB
55555	584	5	done	do	VBN
55555	584	6	near	near	IN
55555	584	7	the	the	DT
55555	584	8	fire	fire	NN
55555	584	9	in	in	IN
55555	584	10	order	order	NN
55555	584	11	that	that	IN
55555	584	12	the	the	DT
55555	584	13	beets	beet	NNS
55555	584	14	may	may	MD
55555	584	15	not	not	RB
55555	584	16	cool	cool	VB
55555	584	17	,	,	,
55555	584	18	as	as	IN
55555	584	19	the	the	DT
55555	584	20	dish	dish	NN
55555	584	21	should	should	MD
55555	584	22	be	be	VB
55555	584	23	served	serve	VBN
55555	584	24	very	very	RB
55555	584	25	hot	hot	JJ
55555	584	26	.	.	.
55555	585	1	If	if	IN
55555	585	2	,	,	,
55555	585	3	however	however	RB
55555	585	4	,	,	,
55555	585	5	the	the	DT
55555	585	6	beets	beet	NNS
55555	585	7	have	have	VBP
55555	585	8	cooled	cool	VBN
55555	585	9	in	in	IN
55555	585	10	preparation	preparation	NN
55555	585	11	,	,	,
55555	585	12	set	set	VBD
55555	585	13	them	-PRON-	PRP
55555	585	14	in	in	IN
55555	585	15	a	a	DT
55555	585	16	hot	hot	JJ
55555	585	17	oven	oven	NN
55555	585	18	for	for	IN
55555	585	19	a	a	DT
55555	585	20	few	few	JJ
55555	585	21	minutes	minute	NNS
55555	585	22	,	,	,
55555	585	23	and	and	CC
55555	585	24	turn	turn	VB
55555	585	25	them	-PRON-	PRP
55555	585	26	with	with	IN
55555	585	27	a	a	DT
55555	585	28	spoon	spoon	NN
55555	585	29	in	in	IN
55555	585	30	the	the	DT
55555	585	31	dish	dish	NN
55555	585	32	before	before	IN
55555	585	33	serving	serve	VBG
55555	585	34	in	in	IN
55555	585	35	order	order	NN
55555	585	36	that	that	IN
55555	585	37	they	-PRON-	PRP
55555	585	38	may	may	MD
55555	585	39	be	be	VB
55555	585	40	juicy	juicy	JJ
55555	585	41	.	.	.
55555	586	1	PICQUANT	picquant	NN
55555	586	2	BEETS	beet	NNS
55555	586	3	Peel	peel	VB
55555	586	4	hot	hot	JJ
55555	586	5	cooked	cooked	JJ
55555	586	6	beets	beet	NNS
55555	586	7	,	,	,
55555	586	8	cut	cut	VBN
55555	586	9	into	into	IN
55555	586	10	slices	slice	NNS
55555	586	11	,	,	,
55555	586	12	and	and	CC
55555	586	13	toss	toss	VB
55555	586	14	about	about	IN
55555	586	15	for	for	IN
55555	586	16	three	three	CD
55555	586	17	or	or	CC
55555	586	18	four	four	CD
55555	586	19	minutes	minute	NNS
55555	586	20	in	in	IN
55555	586	21	a	a	DT
55555	586	22	saucepan	saucepan	NN
55555	586	23	which	which	WDT
55555	586	24	contains	contain	VBZ
55555	586	25	3	3	CD
55555	586	26	tablespoons	tablespoon	NNS
55555	586	27	of	of	IN
55555	586	28	butter	butter	NN
55555	586	29	to	to	TO
55555	586	30	which	which	WDT
55555	586	31	has	have	VBZ
55555	586	32	been	be	VBN
55555	586	33	added	add	VBN
55555	586	34	1	1	CD
55555	586	35	teaspoon	teaspoon	NN
55555	586	36	of	of	IN
55555	586	37	plain	plain	JJ
55555	586	38	vinegar	vinegar	NN
55555	586	39	,	,	,
55555	586	40	or	or	CC
55555	586	41	a	a	DT
55555	586	42	few	few	JJ
55555	586	43	drops	drop	NNS
55555	586	44	of	of	IN
55555	586	45	tarragon	tarragon	NNP
55555	586	46	,	,	,
55555	586	47	2	2	CD
55555	586	48	cloves	clove	NNS
55555	586	49	,	,	,
55555	586	50	and	and	CC
55555	586	51	1	1	CD
55555	586	52	teaspoon	teaspoon	NN
55555	586	53	of	of	IN
55555	586	54	sugar	sugar	NN
55555	586	55	.	.	.
55555	587	1	GERMAN	GERMAN	NNP
55555	587	2	BEETS	beet	NNS
55555	587	3	Make	make	VBP
55555	587	4	a	a	DT
55555	587	5	sauce	sauce	NN
55555	587	6	of	of	IN
55555	587	7	1	1	CD
55555	587	8	tablespoon	tablespoon	NN
55555	587	9	of	of	IN
55555	587	10	butter	butter	NN
55555	587	11	,	,	,
55555	587	12	when	when	WRB
55555	587	13	melted	melt	VBN
55555	587	14	add	add	NN
55555	587	15	1	1	CD
55555	587	16	tablespoon	tablespoon	NN
55555	587	17	of	of	IN
55555	587	18	flour	flour	NN
55555	587	19	,	,	,
55555	587	20	2	2	CD
55555	587	21	teaspoons	teaspoon	NNS
55555	587	22	of	of	IN
55555	587	23	onion	onion	NN
55555	587	24	juice	juice	NN
55555	587	25	,	,	,
55555	587	26	1/2	1/2	CD
55555	587	27	teaspoon	teaspoon	NN
55555	587	28	of	of	IN
55555	587	29	salt	salt	NN
55555	587	30	,	,	,
55555	587	31	1	1	CD
55555	587	32	tablespoon	tablespoon	NN
55555	587	33	of	of	IN
55555	587	34	sugar	sugar	NN
55555	587	35	,	,	,
55555	587	36	1	1	CD
55555	587	37	tablespoon	tablespoon	NN
55555	587	38	of	of	IN
55555	587	39	lemon	lemon	NN
55555	587	40	juice	juice	NN
55555	587	41	,	,	,
55555	587	42	and	and	CC
55555	587	43	enough	enough	JJ
55555	587	44	hot	hot	JJ
55555	587	45	water	water	NN
55555	587	46	to	to	TO
55555	587	47	make	make	VB
55555	587	48	the	the	DT
55555	587	49	sauce	sauce	NN
55555	587	50	the	the	DT
55555	587	51	right	right	JJ
55555	587	52	consistency	consistency	NN
55555	587	53	;	;	:
55555	587	54	then	then	RB
55555	587	55	add	add	VB
55555	587	56	freshly	freshly	RB
55555	587	57	sliced	slice	VBN
55555	587	58	cooked	cooked	JJ
55555	587	59	beets	beet	NNS
55555	587	60	,	,	,
55555	587	61	and	and	CC
55555	587	62	let	let	VB
55555	587	63	cook	cook	NN
55555	587	64	together	together	RB
55555	587	65	three	three	CD
55555	587	66	or	or	CC
55555	587	67	four	four	CD
55555	587	68	minutes	minute	NNS
55555	587	69	before	before	IN
55555	587	70	serving	serve	VBG
55555	587	71	.	.	.
55555	588	1	PICKLED	pickled	NN
55555	588	2	BEETS	BEETS	NNP
55555	588	3	Place	Place	NNP
55555	588	4	slices	slice	NNS
55555	588	5	of	of	IN
55555	588	6	cold	cold	JJ
55555	588	7	beets	beet	NNS
55555	588	8	in	in	IN
55555	588	9	a	a	DT
55555	588	10	deep	deep	JJ
55555	588	11	porcelain	porcelain	NN
55555	588	12	or	or	CC
55555	588	13	glass	glass	NN
55555	588	14	receptacle	receptacle	NN
55555	588	15	,	,	,
55555	588	16	place	place	VB
55555	588	17	some	some	DT
55555	588	18	peppercorns	peppercorn	NNS
55555	588	19	among	among	IN
55555	588	20	them	-PRON-	PRP
55555	588	21	,	,	,
55555	588	22	and	and	CC
55555	588	23	a	a	DT
55555	588	24	few	few	JJ
55555	588	25	allspice	allspice	NN
55555	588	26	,	,	,
55555	588	27	cover	cover	VBP
55555	588	28	with	with	IN
55555	588	29	mild	mild	JJ
55555	588	30	vinegar	vinegar	NN
55555	588	31	,	,	,
55555	588	32	and	and	CC
55555	588	33	let	let	VB
55555	588	34	stand	stand	VB
55555	588	35	ten	ten	CD
55555	588	36	or	or	CC
55555	588	37	twelve	twelve	CD
55555	588	38	hours	hour	NNS
55555	588	39	before	before	IN
55555	588	40	using	use	VBG
55555	588	41	.	.	.
55555	589	1	BRUSSELS	BRUSSELS	NNP
55555	589	2	SPROUTS	SPROUTS	NNP
55555	589	3	Brussels	Brussels	NNP
55555	589	4	sprouts	sprout	NNS
55555	589	5	are	be	VBP
55555	589	6	best	good	JJS
55555	589	7	if	if	IN
55555	589	8	laid	lay	VBN
55555	589	9	for	for	IN
55555	589	10	ten	ten	CD
55555	589	11	minutes	minute	NNS
55555	589	12	,	,	,
55555	589	13	after	after	IN
55555	589	14	trimming	trim	VBG
55555	589	15	and	and	CC
55555	589	16	looking	look	VBG
55555	589	17	over	over	RP
55555	589	18	,	,	,
55555	589	19	in	in	IN
55555	589	20	salted	salt	VBN
55555	589	21	cold	cold	JJ
55555	589	22	water	water	NN
55555	589	23	which	which	WDT
55555	589	24	contains	contain	VBZ
55555	589	25	some	some	DT
55555	589	26	lemon	lemon	NN
55555	589	27	juice	juice	NN
55555	589	28	.	.	.
55555	590	1	They	-PRON-	PRP
55555	590	2	should	should	MD
55555	590	3	then	then	RB
55555	590	4	be	be	VB
55555	590	5	drained	drain	VBN
55555	590	6	and	and	CC
55555	590	7	put	put	VBN
55555	590	8	in	in	RP
55555	590	9	a	a	DT
55555	590	10	large	large	JJ
55555	590	11	saucepan	saucepan	NN
55555	590	12	filled	fill	VBN
55555	590	13	with	with	IN
55555	590	14	boiling	boil	VBG
55555	590	15	water	water	NN
55555	590	16	containing	contain	VBG
55555	590	17	salt	salt	NN
55555	590	18	and	and	CC
55555	590	19	a	a	DT
55555	590	20	pinch	pinch	NN
55555	590	21	of	of	IN
55555	590	22	soda	soda	NN
55555	590	23	.	.	.
55555	591	1	Parboil	Parboil	NNP
55555	591	2	in	in	IN
55555	591	3	this	this	DT
55555	591	4	ten	ten	CD
55555	591	5	minutes	minute	NNS
55555	591	6	,	,	,
55555	591	7	then	then	RB
55555	591	8	lift	lift	VB
55555	591	9	them	-PRON-	PRP
55555	591	10	with	with	IN
55555	591	11	a	a	DT
55555	591	12	strainer	strainer	NN
55555	591	13	and	and	CC
55555	591	14	put	put	VBD
55555	591	15	in	in	RP
55555	591	16	a	a	DT
55555	591	17	steamer	steamer	NN
55555	591	18	above	above	IN
55555	591	19	the	the	DT
55555	591	20	boiling	boiling	NN
55555	591	21	water	water	NN
55555	591	22	;	;	:
55555	591	23	cover	cover	VB
55555	591	24	,	,	,
55555	591	25	and	and	CC
55555	591	26	let	let	VB
55555	591	27	steam	steam	NN
55555	591	28	half	half	PDT
55555	591	29	an	an	DT
55555	591	30	hour	hour	NN
55555	591	31	to	to	TO
55555	591	32	finish	finish	VB
55555	591	33	cooking	cooking	NN
55555	591	34	.	.	.
55555	592	1	If	if	IN
55555	592	2	sprouts	sprout	NNS
55555	592	3	are	be	VBP
55555	592	4	cooked	cook	VBN
55555	592	5	by	by	IN
55555	592	6	boiling	boil	VBG
55555	592	7	instead	instead	RB
55555	592	8	of	of	IN
55555	592	9	steaming	steam	VBG
55555	592	10	,	,	,
55555	592	11	leave	leave	VB
55555	592	12	the	the	DT
55555	592	13	saucepan	saucepan	NN
55555	592	14	uncovered	uncover	VBN
55555	592	15	,	,	,
55555	592	16	as	as	IN
55555	592	17	this	this	DT
55555	592	18	will	will	MD
55555	592	19	keep	keep	VB
55555	592	20	the	the	DT
55555	592	21	odour	odour	NN
55555	592	22	from	from	IN
55555	592	23	being	be	VBG
55555	592	24	pronounced	pronounce	VBN
55555	592	25	.	.	.
55555	593	1	Boil	Boil	NNP
55555	593	2	in	in	IN
55555	593	3	salted	salted	JJ
55555	593	4	water	water	NN
55555	593	5	from	from	IN
55555	593	6	twenty	twenty	CD
55555	593	7	to	to	IN
55555	593	8	thirty	thirty	CD
55555	593	9	minutes	minute	NNS
55555	593	10	,	,	,
55555	593	11	drain	drain	VB
55555	593	12	the	the	DT
55555	593	13	instant	instant	NN
55555	593	14	they	-PRON-	PRP
55555	593	15	are	be	VBP
55555	593	16	tender	tender	JJ
55555	593	17	,	,	,
55555	593	18	and	and	CC
55555	593	19	serve	serve	VB
55555	593	20	with	with	IN
55555	593	21	melted	melted	JJ
55555	593	22	butter	butter	NN
55555	593	23	.	.	.
55555	594	1	BRUSSELS	BRUSSELS	NNP
55555	594	2	SPROUTS	sprouts	NN
55555	594	3	IN	in	IN
55555	594	4	DUTCH	DUTCH	NNP
55555	594	5	BUTTER	BUTTER	NNP
55555	594	6	Put	Put	NNP
55555	594	7	boiled	boil	VBD
55555	594	8	Brussels	Brussels	NNP
55555	594	9	sprouts	sprout	VBZ
55555	594	10	in	in	IN
55555	594	11	a	a	DT
55555	594	12	saucepan	saucepan	NN
55555	594	13	with	with	IN
55555	594	14	2	2	CD
55555	594	15	tablespoons	tablespoon	NNS
55555	594	16	of	of	IN
55555	594	17	melted	melted	JJ
55555	594	18	butter	butter	NN
55555	594	19	,	,	,
55555	594	20	to	to	TO
55555	594	21	which	which	WDT
55555	594	22	has	have	VBZ
55555	594	23	been	be	VBN
55555	594	24	added	add	VBN
55555	594	25	a	a	DT
55555	594	26	tablespoon	tablespoon	NN
55555	594	27	of	of	IN
55555	594	28	lemon	lemon	NN
55555	594	29	juice	juice	NN
55555	594	30	;	;	:
55555	594	31	stir	stir	VB
55555	594	32	until	until	IN
55555	594	33	hot	hot	JJ
55555	594	34	and	and	CC
55555	594	35	add	add	VB
55555	594	36	pepper	pepper	NN
55555	594	37	and	and	CC
55555	594	38	salt	salt	NN
55555	594	39	.	.	.
55555	595	1	BRUSSELS	brussels	VB
55555	595	2	SPROUTS	sprouts	NN
55555	595	3	WITH	with	IN
55555	595	4	CELERY	celery	NN
55555	595	5	Trim	trim	VB
55555	595	6	and	and	CC
55555	595	7	wash	wash	VB
55555	595	8	in	in	IN
55555	595	9	cold	cold	JJ
55555	595	10	running	running	NN
55555	595	11	water	water	NN
55555	595	12	1	1	CD
55555	595	13	quart	quart	NN
55555	595	14	of	of	IN
55555	595	15	Brussels	Brussels	NNP
55555	595	16	sprouts	sprout	NNS
55555	595	17	;	;	:
55555	595	18	then	then	RB
55555	595	19	place	place	VB
55555	595	20	them	-PRON-	PRP
55555	595	21	in	in	IN
55555	595	22	a	a	DT
55555	595	23	saucepan	saucepan	NN
55555	595	24	,	,	,
55555	595	25	cover	cover	VB
55555	595	26	with	with	IN
55555	595	27	boiling	boiling	NN
55555	595	28	water	water	NN
55555	595	29	,	,	,
55555	595	30	and	and	CC
55555	595	31	let	let	VB
55555	595	32	them	-PRON-	PRP
55555	595	33	boil	boil	VB
55555	595	34	for	for	IN
55555	595	35	five	five	CD
55555	595	36	minutes	minute	NNS
55555	595	37	;	;	:
55555	595	38	then	then	RB
55555	595	39	drain	drain	VB
55555	595	40	and	and	CC
55555	595	41	cover	cover	VB
55555	595	42	with	with	IN
55555	595	43	fresh	fresh	JJ
55555	595	44	boiling	boiling	NN
55555	595	45	water	water	NN
55555	595	46	containing	contain	VBG
55555	595	47	1	1	CD
55555	595	48	teaspoon	teaspoon	NN
55555	595	49	of	of	IN
55555	595	50	salt	salt	NN
55555	595	51	.	.	.
55555	596	1	Boil	Boil	NNP
55555	596	2	for	for	IN
55555	596	3	another	another	DT
55555	596	4	twenty	twenty	CD
55555	596	5	-	-	HYPH
55555	596	6	five	five	CD
55555	596	7	minutes	minute	NNS
55555	596	8	uncovered	uncover	VBD
55555	596	9	,	,	,
55555	596	10	and	and	CC
55555	596	11	then	then	RB
55555	596	12	drain	drain	VB
55555	596	13	them	-PRON-	PRP
55555	596	14	.	.	.
55555	597	1	Wash	wash	VB
55555	597	2	enough	enough	JJ
55555	597	3	celery	celery	NN
55555	597	4	to	to	TO
55555	597	5	make	make	VB
55555	597	6	1	1	CD
55555	597	7	1/2	1/2	CD
55555	597	8	cups	cup	NNS
55555	597	9	when	when	WRB
55555	597	10	cut	cut	VBD
55555	597	11	in	in	IN
55555	597	12	pieces	piece	NNS
55555	597	13	one	one	CD
55555	597	14	inch	inch	NN
55555	597	15	long	long	RB
55555	597	16	,	,	,
55555	597	17	put	put	VB
55555	597	18	this	this	DT
55555	597	19	in	in	IN
55555	597	20	a	a	DT
55555	597	21	saucepan	saucepan	NN
55555	597	22	with	with	IN
55555	597	23	3	3	CD
55555	597	24	tablespoons	tablespoon	NNS
55555	597	25	of	of	IN
55555	597	26	butter	butter	NN
55555	597	27	,	,	,
55555	597	28	stir	stir	VB
55555	597	29	well	well	RB
55555	597	30	together	together	RB
55555	597	31	,	,	,
55555	597	32	and	and	CC
55555	597	33	add	add	VB
55555	597	34	1	1	CD
55555	597	35	1/2	1/2	CD
55555	597	36	cups	cup	NNS
55555	597	37	of	of	IN
55555	597	38	scalded	scald	VBN
55555	597	39	milk	milk	NN
55555	597	40	containing	contain	VBG
55555	597	41	2	2	CD
55555	597	42	tablespoons	tablespoon	NNS
55555	597	43	of	of	IN
55555	597	44	flour	flour	NN
55555	597	45	;	;	:
55555	597	46	when	when	WRB
55555	597	47	this	this	DT
55555	597	48	is	be	VBZ
55555	597	49	thickened	thicken	VBN
55555	597	50	add	add	VB
55555	597	51	the	the	DT
55555	597	52	sprouts	sprout	NNS
55555	597	53	,	,	,
55555	597	54	season	season	NN
55555	597	55	with	with	IN
55555	597	56	salt	salt	NN
55555	597	57	and	and	CC
55555	597	58	pepper	pepper	NN
55555	597	59	,	,	,
55555	597	60	and	and	CC
55555	597	61	serve	serve	VB
55555	597	62	very	very	RB
55555	597	63	hot	hot	JJ
55555	597	64	.	.	.
55555	598	1	BRUSSELS	brussels	VB
55555	598	2	SPROUTS	sprouts	NN
55555	598	3	WITH	with	IN
55555	598	4	CHESTNUTS	chestnuts	NN
55555	598	5	To	to	IN
55555	598	6	every	every	DT
55555	598	7	cup	cup	NN
55555	598	8	of	of	IN
55555	598	9	Brussels	Brussels	NNP
55555	598	10	sprouts	sprout	NNS
55555	598	11	allow	allow	VBP
55555	598	12	1/2	1/2	CD
55555	598	13	cup	cup	NN
55555	598	14	of	of	IN
55555	598	15	blanched	blanch	VBN
55555	598	16	chestnuts	chestnut	NNS
55555	598	17	which	which	WDT
55555	598	18	have	have	VBP
55555	598	19	been	be	VBN
55555	598	20	cooked	cook	VBN
55555	598	21	for	for	IN
55555	598	22	fifteen	fifteen	CD
55555	598	23	minutes	minute	NNS
55555	598	24	;	;	:
55555	598	25	put	put	VBD
55555	598	26	the	the	DT
55555	598	27	sprouts	sprout	NNS
55555	598	28	and	and	CC
55555	598	29	chestnuts	chestnut	NNS
55555	598	30	together	together	RB
55555	598	31	,	,	,
55555	598	32	cook	cook	VB
55555	598	33	another	another	DT
55555	598	34	forty	forty	CD
55555	598	35	minutes	minute	NNS
55555	598	36	,	,	,
55555	598	37	drain	drain	VBP
55555	598	38	,	,	,
55555	598	39	and	and	CC
55555	598	40	serve	serve	VB
55555	598	41	with	with	IN
55555	598	42	white	white	JJ
55555	598	43	sauce	sauce	NN
55555	598	44	.	.	.
55555	599	1	BRUSSELS	BRUSSELS	NNP
55555	599	2	SPROUTS	SPROUTS	NNP
55555	599	3	LYONNAISE	LYONNAISE	NNP
55555	599	4	Put	Put	VBD
55555	599	5	1	1	CD
55555	599	6	tablespoon	tablespoon	NN
55555	599	7	of	of	IN
55555	599	8	butter	butter	NN
55555	599	9	in	in	IN
55555	599	10	a	a	DT
55555	599	11	saucepan	saucepan	NN
55555	599	12	,	,	,
55555	599	13	and	and	CC
55555	599	14	when	when	WRB
55555	599	15	melted	melt	VBN
55555	599	16	add	add	NN
55555	599	17	1	1	CD
55555	599	18	tablespoon	tablespoon	NN
55555	599	19	of	of	IN
55555	599	20	chopped	chopped	JJ
55555	599	21	onion	onion	NN
55555	599	22	;	;	:
55555	599	23	when	when	WRB
55555	599	24	this	this	DT
55555	599	25	is	be	VBZ
55555	599	26	beginning	begin	VBG
55555	599	27	to	to	TO
55555	599	28	brown	brown	NNP
55555	599	29	add	add	VB
55555	599	30	4	4	CD
55555	599	31	cups	cup	NNS
55555	599	32	of	of	IN
55555	599	33	boiled	boil	VBN
55555	599	34	sprouts	sprout	NNS
55555	599	35	,	,	,
55555	599	36	and	and	CC
55555	599	37	stir	stir	VB
55555	599	38	together	together	RB
55555	599	39	for	for	IN
55555	599	40	three	three	CD
55555	599	41	or	or	CC
55555	599	42	four	four	CD
55555	599	43	minutes	minute	NNS
55555	599	44	,	,	,
55555	599	45	unless	unless	IN
55555	599	46	the	the	DT
55555	599	47	sprouts	sprout	NNS
55555	599	48	were	be	VBD
55555	599	49	cold	cold	JJ
55555	599	50	,	,	,
55555	599	51	in	in	IN
55555	599	52	which	which	WDT
55555	599	53	case	case	NN
55555	599	54	they	-PRON-	PRP
55555	599	55	should	should	MD
55555	599	56	be	be	VB
55555	599	57	tossed	toss	VBN
55555	599	58	about	about	IN
55555	599	59	with	with	IN
55555	599	60	the	the	DT
55555	599	61	butter	butter	NN
55555	599	62	and	and	CC
55555	599	63	onion	onion	NN
55555	599	64	until	until	IN
55555	599	65	hot	hot	JJ
55555	599	66	.	.	.
55555	600	1	CREAMED	CREAMED	NNS
55555	600	2	BRUSSELS	brussels	NN
55555	600	3	SPROUTS	sprouts	NN
55555	600	4	Cover	Cover	NNP
55555	600	5	freshly	freshly	RB
55555	600	6	boiled	boil	VBN
55555	600	7	Brussels	Brussels	NNP
55555	600	8	sprouts	sprout	VBZ
55555	600	9	with	with	IN
55555	600	10	a	a	DT
55555	600	11	white	white	JJ
55555	600	12	sauce	sauce	NN
55555	600	13	made	make	VBN
55555	600	14	entirely	entirely	RB
55555	600	15	of	of	IN
55555	600	16	milk	milk	NN
55555	600	17	,	,	,
55555	600	18	or	or	CC
55555	600	19	of	of	IN
55555	600	20	the	the	DT
55555	600	21	stock	stock	NN
55555	600	22	in	in	IN
55555	600	23	which	which	WDT
55555	600	24	they	-PRON-	PRP
55555	600	25	were	be	VBD
55555	600	26	cooked	cook	VBN
55555	600	27	,	,	,
55555	600	28	with	with	IN
55555	600	29	1	1	CD
55555	600	30	tablespoon	tablespoon	NN
55555	600	31	of	of	IN
55555	600	32	cream	cream	NN
55555	600	33	added	add	VBD
55555	600	34	.	.	.
55555	601	1	BRUSSELS	BRUSSELS	NNP
55555	601	2	SPROUTS	sprouts	NN
55555	601	3	IN	in	IN
55555	601	4	BREAD	bread	NN
55555	601	5	CASES	case	NNS
55555	601	6	Cut	cut	VB
55555	601	7	stale	stale	JJ
55555	601	8	bread	bread	NN
55555	601	9	into	into	IN
55555	601	10	three	three	CD
55555	601	11	-	-	HYPH
55555	601	12	inch	inch	NN
55555	601	13	squares	square	NNS
55555	601	14	,	,	,
55555	601	15	and	and	CC
55555	601	16	with	with	IN
55555	601	17	a	a	DT
55555	601	18	sharp	sharp	JJ
55555	601	19	knife	knife	NN
55555	601	20	cut	cut	VBN
55555	601	21	out	out	RP
55555	601	22	the	the	DT
55555	601	23	centre	centre	NN
55555	601	24	,	,	,
55555	601	25	leaving	leave	VBG
55555	601	26	a	a	DT
55555	601	27	bottom	bottom	NN
55555	601	28	and	and	CC
55555	601	29	four	four	CD
55555	601	30	sides	side	NNS
55555	601	31	like	like	IN
55555	601	32	a	a	DT
55555	601	33	box	box	NN
55555	601	34	;	;	:
55555	601	35	brush	brush	NN
55555	601	36	over	over	RP
55555	601	37	with	with	IN
55555	601	38	melted	melted	JJ
55555	601	39	butter	butter	NN
55555	601	40	,	,	,
55555	601	41	and	and	CC
55555	601	42	brown	brown	NNP
55555	601	43	in	in	IN
55555	601	44	the	the	DT
55555	601	45	oven	oven	NN
55555	601	46	.	.	.
55555	602	1	Serve	serve	VB
55555	602	2	sprouts	sprout	NNS
55555	602	3	prepared	prepare	VBD
55555	602	4	in	in	IN
55555	602	5	any	any	DT
55555	602	6	of	of	IN
55555	602	7	the	the	DT
55555	602	8	above	above	JJ
55555	602	9	ways	way	NNS
55555	602	10	in	in	IN
55555	602	11	these	these	DT
55555	602	12	cases	case	NNS
55555	602	13	;	;	:
55555	602	14	the	the	DT
55555	602	15	creamed	creamed	JJ
55555	602	16	sprouts	sprout	NNS
55555	602	17	are	be	VBP
55555	602	18	perhaps	perhaps	RB
55555	602	19	the	the	DT
55555	602	20	best	good	JJS
55555	602	21	served	serve	VBD
55555	602	22	this	this	DT
55555	602	23	way	way	NN
55555	602	24	.	.	.
55555	603	1	CABBAGE	CABBAGE	NNP
55555	603	2	Wash	Wash	NNP
55555	603	3	cabbage	cabbage	NN
55555	603	4	carefully	carefully	RB
55555	603	5	after	after	IN
55555	603	6	cutting	cut	VBG
55555	603	7	it	-PRON-	PRP
55555	603	8	in	in	IN
55555	603	9	half	half	DT
55555	603	10	,	,	,
55555	603	11	and	and	CC
55555	603	12	let	let	VB
55555	603	13	it	-PRON-	PRP
55555	603	14	boil	boil	VB
55555	603	15	for	for	IN
55555	603	16	five	five	CD
55555	603	17	minutes	minute	NNS
55555	603	18	in	in	IN
55555	603	19	well	well	RB
55555	603	20	-	-	HYPH
55555	603	21	salted	salt	VBN
55555	603	22	boiling	boiling	NN
55555	603	23	water	water	NN
55555	603	24	;	;	:
55555	603	25	pour	pour	VB
55555	603	26	this	this	DT
55555	603	27	water	water	NN
55555	603	28	off	off	RB
55555	603	29	and	and	CC
55555	603	30	re	re	VB
55555	603	31	-	-	NN
55555	603	32	cover	cover	VB
55555	603	33	with	with	IN
55555	603	34	fresh	fresh	JJ
55555	603	35	boiling	boiling	NN
55555	603	36	water	water	NN
55555	603	37	;	;	:
55555	603	38	let	let	VB
55555	603	39	cook	cook	NN
55555	603	40	for	for	IN
55555	603	41	half	half	PDT
55555	603	42	an	an	DT
55555	603	43	hour	hour	NN
55555	603	44	,	,	,
55555	603	45	then	then	RB
55555	603	46	add	add	VB
55555	603	47	1	1	CD
55555	603	48	teaspoon	teaspoon	NN
55555	603	49	of	of	IN
55555	603	50	salt	salt	NN
55555	603	51	,	,	,
55555	603	52	and	and	CC
55555	603	53	let	let	VB
55555	603	54	finish	finish	NN
55555	603	55	cooking	cooking	NN
55555	603	56	,	,	,
55555	603	57	which	which	WDT
55555	603	58	will	will	MD
55555	603	59	be	be	VB
55555	603	60	in	in	IN
55555	603	61	about	about	RB
55555	603	62	another	another	DT
55555	603	63	half	half	PDT
55555	603	64	an	an	DT
55555	603	65	hour	hour	NN
55555	603	66	for	for	IN
55555	603	67	a	a	DT
55555	603	68	medium	medium	JJ
55555	603	69	-	-	HYPH
55555	603	70	sized	sized	JJ
55555	603	71	cabbage	cabbage	NN
55555	603	72	.	.	.
55555	604	1	Cabbage	cabbage	NN
55555	604	2	should	should	MD
55555	604	3	never	never	RB
55555	604	4	be	be	VB
55555	604	5	covered	cover	VBN
55555	604	6	while	while	IN
55555	604	7	boiling	boil	VBG
55555	604	8	,	,	,
55555	604	9	as	as	IN
55555	604	10	covering	cover	VBG
55555	604	11	increases	increase	VBZ
55555	604	12	the	the	DT
55555	604	13	odour	odour	NN
55555	604	14	in	in	IN
55555	604	15	cooking	cooking	NN
55555	604	16	.	.	.
55555	605	1	NEW	NEW	NNP
55555	605	2	ENGLAND	ENGLAND	NNP
55555	605	3	CABBAGE	CABBAGE	NNP
55555	605	4	Cut	Cut	NNP
55555	605	5	a	a	DT
55555	605	6	cabbage	cabbage	NN
55555	605	7	in	in	IN
55555	605	8	quarters	quarter	NNS
55555	605	9	,	,	,
55555	605	10	wash	wash	VB
55555	605	11	it	-PRON-	PRP
55555	605	12	thoroughly	thoroughly	RB
55555	605	13	,	,	,
55555	605	14	and	and	CC
55555	605	15	parboil	parboil	VB
55555	605	16	it	-PRON-	PRP
55555	605	17	for	for	IN
55555	605	18	five	five	CD
55555	605	19	minutes	minute	NNS
55555	605	20	in	in	IN
55555	605	21	salted	salted	JJ
55555	605	22	water	water	NN
55555	605	23	;	;	:
55555	605	24	then	then	RB
55555	605	25	drain	drain	VB
55555	605	26	and	and	CC
55555	605	27	cook	cook	VBP
55555	605	28	with	with	IN
55555	605	29	2	2	CD
55555	605	30	carrots	carrot	NNS
55555	605	31	and	and	CC
55555	605	32	2	2	CD
55555	605	33	turnips	turnip	NNS
55555	605	34	for	for	IN
55555	605	35	an	an	DT
55555	605	36	hour	hour	NN
55555	605	37	or	or	CC
55555	605	38	until	until	IN
55555	605	39	tender	tender	NN
55555	605	40	,	,	,
55555	605	41	in	in	IN
55555	605	42	any	any	DT
55555	605	43	strong	strong	JJ
55555	605	44	vegetable	vegetable	NN
55555	605	45	stock	stock	NN
55555	605	46	,	,	,
55555	605	47	to	to	TO
55555	605	48	which	which	WDT
55555	605	49	1	1	CD
55555	605	50	tablespoon	tablespoon	NN
55555	605	51	of	of	IN
55555	605	52	butter	butter	NN
55555	605	53	has	have	VBZ
55555	605	54	been	be	VBN
55555	605	55	added	add	VBN
55555	605	56	.	.	.
55555	606	1	Drain	drain	VB
55555	606	2	and	and	CC
55555	606	3	dampen	dampen	VB
55555	606	4	with	with	IN
55555	606	5	a	a	DT
55555	606	6	little	little	JJ
55555	606	7	of	of	IN
55555	606	8	the	the	DT
55555	606	9	stock	stock	NN
55555	606	10	to	to	TO
55555	606	11	serve	serve	VB
55555	606	12	,	,	,
55555	606	13	and	and	CC
55555	606	14	season	season	NN
55555	606	15	well	well	RB
55555	606	16	with	with	IN
55555	606	17	salt	salt	NN
55555	606	18	and	and	CC
55555	606	19	pepper	pepper	NN
55555	606	20	.	.	.
55555	607	1	WESTERN	WESTERN	NNP
55555	607	2	CABBAGE	CABBAGE	NNP
55555	607	3	Take	take	VBP
55555	607	4	4	4	CD
55555	607	5	or	or	CC
55555	607	6	5	5	CD
55555	607	7	cups	cup	NNS
55555	607	8	of	of	IN
55555	607	9	shredded	shred	VBN
55555	607	10	white	white	JJ
55555	607	11	cabbage	cabbage	NN
55555	607	12	and	and	CC
55555	607	13	put	put	VBD
55555	607	14	in	in	RP
55555	607	15	a	a	DT
55555	607	16	frying	frying	JJ
55555	607	17	pan	pan	NN
55555	607	18	in	in	IN
55555	607	19	which	which	WDT
55555	607	20	1	1	CD
55555	607	21	tablespoon	tablespoon	NN
55555	607	22	of	of	IN
55555	607	23	butter	butter	NN
55555	607	24	has	have	VBZ
55555	607	25	been	be	VBN
55555	607	26	melted	melt	VBN
55555	607	27	.	.	.
55555	608	1	Press	press	VB
55555	608	2	the	the	DT
55555	608	3	cabbage	cabbage	NN
55555	608	4	into	into	IN
55555	608	5	the	the	DT
55555	608	6	pan	pan	NN
55555	608	7	,	,	,
55555	608	8	dredge	dredge	NN
55555	608	9	with	with	IN
55555	608	10	salt	salt	NN
55555	608	11	and	and	CC
55555	608	12	pepper	pepper	NN
55555	608	13	,	,	,
55555	608	14	and	and	CC
55555	608	15	pour	pour	VB
55555	608	16	over	over	IN
55555	608	17	it	-PRON-	PRP
55555	608	18	1/2	1/2	CD
55555	608	19	cup	cup	NN
55555	608	20	of	of	IN
55555	608	21	vinegar	vinegar	NN
55555	608	22	and	and	CC
55555	608	23	1/2	1/2	CD
55555	608	24	cup	cup	NN
55555	608	25	of	of	IN
55555	608	26	water	water	NN
55555	608	27	;	;	:
55555	608	28	cover	cover	VB
55555	608	29	and	and	CC
55555	608	30	let	let	VB
55555	608	31	cook	cook	NN
55555	608	32	very	very	RB
55555	608	33	gently	gently	RB
55555	608	34	for	for	IN
55555	608	35	half	half	PDT
55555	608	36	an	an	DT
55555	608	37	hour	hour	NN
55555	608	38	or	or	CC
55555	608	39	somewhat	somewhat	RB
55555	608	40	less	less	JJR
55555	608	41	.	.	.
55555	609	1	Red	red	JJ
55555	609	2	cabbage	cabbage	NN
55555	609	3	can	can	MD
55555	609	4	be	be	VB
55555	609	5	prepared	prepare	VBN
55555	609	6	in	in	IN
55555	609	7	this	this	DT
55555	609	8	same	same	JJ
55555	609	9	way	way	NN
55555	609	10	,	,	,
55555	609	11	and	and	CC
55555	609	12	a	a	DT
55555	609	13	pretty	pretty	JJ
55555	609	14	dish	dish	NN
55555	609	15	is	be	VBZ
55555	609	16	made	make	VBN
55555	609	17	by	by	IN
55555	609	18	using	use	VBG
55555	609	19	equal	equal	JJ
55555	609	20	quantities	quantity	NNS
55555	609	21	of	of	IN
55555	609	22	red	red	JJ
55555	609	23	and	and	CC
55555	609	24	white	white	JJ
55555	609	25	cabbage	cabbage	NN
55555	609	26	.	.	.
55555	610	1	CABBAGE	CABBAGE	NNP
55555	610	2	SARMAS	sarmas	NN
55555	610	3	Put	put	NN
55555	610	4	1	1	CD
55555	610	5	tablespoon	tablespoon	NN
55555	610	6	of	of	IN
55555	610	7	butter	butter	NN
55555	610	8	in	in	IN
55555	610	9	a	a	DT
55555	610	10	saucepan	saucepan	NN
55555	610	11	,	,	,
55555	610	12	and	and	CC
55555	610	13	when	when	WRB
55555	610	14	melted	melt	VBN
55555	610	15	add	add	VBP
55555	610	16	1	1	CD
55555	610	17	onion	onion	NN
55555	610	18	chopped	chop	VBD
55555	610	19	fine	fine	JJ
55555	610	20	,	,	,
55555	610	21	and	and	CC
55555	610	22	after	after	IN
55555	610	23	it	-PRON-	PRP
55555	610	24	has	have	VBZ
55555	610	25	cooked	cook	VBN
55555	610	26	gently	gently	RB
55555	610	27	for	for	IN
55555	610	28	ten	ten	CD
55555	610	29	minutes	minute	NNS
55555	610	30	stir	stir	VBP
55555	610	31	into	into	IN
55555	610	32	it	-PRON-	PRP
55555	610	33	1	1	CD
55555	610	34	cup	cup	NN
55555	610	35	of	of	IN
55555	610	36	boiled	boil	VBN
55555	610	37	rice	rice	NN
55555	610	38	,	,	,
55555	610	39	1/2	1/2	CD
55555	610	40	cup	cup	NN
55555	610	41	of	of	IN
55555	610	42	chopped	chop	VBN
55555	610	43	nuts	nut	NNS
55555	610	44	,	,	,
55555	610	45	1	1	CD
55555	610	46	teaspoon	teaspoon	NN
55555	610	47	of	of	IN
55555	610	48	salt	salt	NN
55555	610	49	,	,	,
55555	610	50	1	1	CD
55555	610	51	saltspoon	saltspoon	NN
55555	610	52	of	of	IN
55555	610	53	pepper	pepper	NN
55555	610	54	,	,	,
55555	610	55	and	and	CC
55555	610	56	1	1	CD
55555	610	57	tablespoon	tablespoon	NN
55555	610	58	of	of	IN
55555	610	59	melted	melted	JJ
55555	610	60	butter	butter	NN
55555	610	61	.	.	.
55555	611	1	Parboil	Parboil	NNP
55555	611	2	a	a	DT
55555	611	3	small	small	JJ
55555	611	4	cabbage	cabbage	NN
55555	611	5	for	for	IN
55555	611	6	fifteen	fifteen	CD
55555	611	7	minutes	minute	NNS
55555	611	8	,	,	,
55555	611	9	then	then	RB
55555	611	10	separate	separate	VB
55555	611	11	its	-PRON-	PRP$
55555	611	12	leaves	leave	NNS
55555	611	13	,	,	,
55555	611	14	and	and	CC
55555	611	15	into	into	IN
55555	611	16	each	each	DT
55555	611	17	leaf	leaf	NN
55555	611	18	roll	roll	NN
55555	611	19	1	1	CD
55555	611	20	tablespoon	tablespoon	NN
55555	611	21	of	of	IN
55555	611	22	the	the	DT
55555	611	23	force	force	NN
55555	611	24	-	-	HYPH
55555	611	25	meat	meat	NN
55555	611	26	;	;	,
55555	611	27	pack	pack	VB
55555	611	28	tightly	tightly	RB
55555	611	29	in	in	IN
55555	611	30	a	a	DT
55555	611	31	shallow	shallow	JJ
55555	611	32	pan	pan	NN
55555	611	33	,	,	,
55555	611	34	dredge	dredge	NN
55555	611	35	with	with	IN
55555	611	36	salt	salt	NN
55555	611	37	and	and	CC
55555	611	38	pepper	pepper	NN
55555	611	39	,	,	,
55555	611	40	and	and	CC
55555	611	41	cover	cover	VB
55555	611	42	with	with	IN
55555	611	43	the	the	DT
55555	611	44	water	water	NN
55555	611	45	in	in	IN
55555	611	46	which	which	WDT
55555	611	47	the	the	DT
55555	611	48	cabbage	cabbage	NN
55555	611	49	cooked	cook	VBN
55555	611	50	;	;	:
55555	611	51	lay	lay	NNP
55555	611	52	2	2	CD
55555	611	53	bay	bay	NN
55555	611	54	leaves	leave	NNS
55555	611	55	on	on	IN
55555	611	56	the	the	DT
55555	611	57	top	top	NN
55555	611	58	,	,	,
55555	611	59	and	and	CC
55555	611	60	let	let	VB
55555	611	61	simmer	simmer	NN
55555	611	62	for	for	IN
55555	611	63	fifteen	fifteen	CD
55555	611	64	minutes	minute	NNS
55555	611	65	.	.	.
55555	612	1	Serve	serve	VB
55555	612	2	with	with	IN
55555	612	3	melted	melted	JJ
55555	612	4	butter	butter	NN
55555	612	5	or	or	CC
55555	612	6	tomato	tomato	NN
55555	612	7	sauce	sauce	NN
55555	612	8	.	.	.
55555	613	1	CABBAGE	CABBAGE	NNP
55555	613	2	LICHTENSTEIN	LICHTENSTEIN	NNP
55555	613	3	Cut	Cut	NNP
55555	613	4	one	one	CD
55555	613	5	large	large	JJ
55555	613	6	cabbage	cabbage	NN
55555	613	7	into	into	IN
55555	613	8	small	small	JJ
55555	613	9	pieces	piece	NNS
55555	613	10	,	,	,
55555	613	11	not	not	RB
55555	613	12	using	use	VBG
55555	613	13	the	the	DT
55555	613	14	stalk	stalk	NN
55555	613	15	.	.	.
55555	614	1	Wash	wash	VB
55555	614	2	well	well	RB
55555	614	3	and	and	CC
55555	614	4	put	put	VBD
55555	614	5	in	in	RP
55555	614	6	a	a	DT
55555	614	7	kettle	kettle	NN
55555	614	8	of	of	IN
55555	614	9	boiling	boil	VBG
55555	614	10	water	water	NN
55555	614	11	with	with	IN
55555	614	12	1	1	CD
55555	614	13	teaspoon	teaspoon	NN
55555	614	14	of	of	IN
55555	614	15	salt	salt	NN
55555	614	16	and	and	CC
55555	614	17	1	1	CD
55555	614	18	tablespoon	tablespoon	NN
55555	614	19	of	of	IN
55555	614	20	caraway	caraway	JJ
55555	614	21	seed	seed	NN
55555	614	22	.	.	.
55555	615	1	Cook	cook	VB
55555	615	2	for	for	IN
55555	615	3	half	half	PDT
55555	615	4	an	an	DT
55555	615	5	hour	hour	NN
55555	615	6	uncovered	uncover	VBN
55555	615	7	,	,	,
55555	615	8	then	then	RB
55555	615	9	add	add	VB
55555	615	10	to	to	IN
55555	615	11	the	the	DT
55555	615	12	cabbage	cabbage	NN
55555	615	13	4	4	CD
55555	615	14	large	large	JJ
55555	615	15	potatoes	potato	NNS
55555	615	16	peeled	peel	VBN
55555	615	17	and	and	CC
55555	615	18	quartered	quarter	VBN
55555	615	19	,	,	,
55555	615	20	season	season	NN
55555	615	21	afresh	afresh	JJ
55555	615	22	with	with	IN
55555	615	23	salt	salt	NN
55555	615	24	,	,	,
55555	615	25	and	and	CC
55555	615	26	let	let	VB
55555	615	27	cook	cook	VB
55555	615	28	another	another	DT
55555	615	29	twenty	twenty	CD
55555	615	30	minutes	minute	NNS
55555	615	31	.	.	.
55555	616	1	Put	put	NN
55555	616	2	2	2	CD
55555	616	3	tablespoons	tablespoon	NNS
55555	616	4	of	of	IN
55555	616	5	butter	butter	NN
55555	616	6	in	in	IN
55555	616	7	a	a	DT
55555	616	8	frying	fry	VBG
55555	616	9	pan	pan	NN
55555	616	10	,	,	,
55555	616	11	and	and	CC
55555	616	12	when	when	WRB
55555	616	13	melted	melt	VBN
55555	616	14	add	add	VBP
55555	616	15	1	1	CD
55555	616	16	onion	onion	NN
55555	616	17	chopped	chop	VBD
55555	616	18	fine	fine	JJ
55555	616	19	and	and	CC
55555	616	20	1	1	CD
55555	616	21	tablespoon	tablespoon	NN
55555	616	22	of	of	IN
55555	616	23	flour	flour	NN
55555	616	24	;	;	:
55555	616	25	let	let	VB
55555	616	26	all	all	DT
55555	616	27	cook	cook	VB
55555	616	28	together	together	RB
55555	616	29	until	until	IN
55555	616	30	brown	brown	NNP
55555	616	31	,	,	,
55555	616	32	then	then	RB
55555	616	33	scrape	scrape	VB
55555	616	34	the	the	DT
55555	616	35	contents	content	NNS
55555	616	36	of	of	IN
55555	616	37	the	the	DT
55555	616	38	frying	fry	VBG
55555	616	39	pan	pan	NN
55555	616	40	into	into	IN
55555	616	41	the	the	DT
55555	616	42	cabbage	cabbage	NN
55555	616	43	,	,	,
55555	616	44	etc	etc	FW
55555	616	45	.	.	FW
55555	616	46	,	,	,
55555	616	47	and	and	CC
55555	616	48	cook	cook	VB
55555	616	49	slowly	slowly	RB
55555	616	50	for	for	IN
55555	616	51	twenty	twenty	CD
55555	616	52	minutes	minute	NNS
55555	616	53	more	more	JJR
55555	616	54	,	,	,
55555	616	55	or	or	CC
55555	616	56	until	until	IN
55555	616	57	the	the	DT
55555	616	58	stock	stock	NN
55555	616	59	is	be	VBZ
55555	616	60	almost	almost	RB
55555	616	61	cooked	cook	VBN
55555	616	62	away	away	RB
55555	616	63	.	.	.
55555	617	1	LADY	LADY	NNP
55555	617	2	CABBAGE	cabbage	NN
55555	617	3	Boil	Boil	NNP
55555	617	4	firm	firm	NN
55555	617	5	white	white	JJ
55555	617	6	cabbage	cabbage	NN
55555	617	7	fifteen	fifteen	CD
55555	617	8	minutes	minute	NNS
55555	617	9	,	,	,
55555	617	10	changing	change	VBG
55555	617	11	the	the	DT
55555	617	12	water	water	NN
55555	617	13	then	then	RB
55555	617	14	for	for	IN
55555	617	15	more	more	JJR
55555	617	16	from	from	IN
55555	617	17	the	the	DT
55555	617	18	boiling	boiling	NN
55555	617	19	teakettle	teakettle	NN
55555	617	20	;	;	:
55555	617	21	continue	continue	VB
55555	617	22	boiling	boil	VBG
55555	617	23	for	for	IN
55555	617	24	half	half	PDT
55555	617	25	an	an	DT
55555	617	26	hour	hour	NN
55555	617	27	or	or	CC
55555	617	28	until	until	IN
55555	617	29	tender	tender	NN
55555	617	30	,	,	,
55555	617	31	then	then	RB
55555	617	32	drain	drain	VB
55555	617	33	and	and	CC
55555	617	34	set	set	VB
55555	617	35	aside	aside	RB
55555	617	36	until	until	IN
55555	617	37	perfectly	perfectly	RB
55555	617	38	cold	cold	JJ
55555	617	39	.	.	.
55555	618	1	Chop	chop	NN
55555	618	2	fine	fine	RB
55555	618	3	,	,	,
55555	618	4	season	season	NN
55555	618	5	with	with	IN
55555	618	6	pepper	pepper	NN
55555	618	7	and	and	CC
55555	618	8	salt	salt	NN
55555	618	9	,	,	,
55555	618	10	add	add	VB
55555	618	11	1	1	CD
55555	618	12	or	or	CC
55555	618	13	2	2	CD
55555	618	14	well	well	RB
55555	618	15	-	-	HYPH
55555	618	16	beaten	beat	VBN
55555	618	17	eggs	egg	NNS
55555	618	18	,	,	,
55555	618	19	1	1	CD
55555	618	20	tablespoon	tablespoon	NN
55555	618	21	of	of	IN
55555	618	22	butter	butter	NN
55555	618	23	,	,	,
55555	618	24	and	and	CC
55555	618	25	1/2	1/2	CD
55555	618	26	cup	cup	NN
55555	618	27	of	of	IN
55555	618	28	rich	rich	JJ
55555	618	29	milk	milk	NN
55555	618	30	.	.	.
55555	619	1	Stir	stir	VB
55555	619	2	all	all	DT
55555	619	3	well	well	RB
55555	619	4	together	together	RB
55555	619	5	and	and	CC
55555	619	6	bake	bake	VB
55555	619	7	in	in	RP
55555	619	8	a	a	DT
55555	619	9	buttered	butter	VBN
55555	619	10	dish	dish	NN
55555	619	11	until	until	IN
55555	619	12	brown	brown	NNP
55555	619	13	.	.	.
55555	620	1	The	the	DT
55555	620	2	oven	oven	NN
55555	620	3	should	should	MD
55555	620	4	be	be	VB
55555	620	5	moderately	moderately	RB
55555	620	6	hot	hot	JJ
55555	620	7	,	,	,
55555	620	8	and	and	CC
55555	620	9	the	the	DT
55555	620	10	same	same	JJ
55555	620	11	care	care	NN
55555	620	12	used	use	VBN
55555	620	13	as	as	IN
55555	620	14	in	in	IN
55555	620	15	the	the	DT
55555	620	16	baking	baking	NN
55555	620	17	of	of	IN
55555	620	18	a	a	DT
55555	620	19	custard	custard	NN
55555	620	20	.	.	.
55555	621	1	Serve	serve	VB
55555	621	2	in	in	IN
55555	621	3	the	the	DT
55555	621	4	baking	baking	NN
55555	621	5	dish	dish	NN
55555	621	6	.	.	.
55555	622	1	COLD	COLD	NNP
55555	622	2	SLAW	SLAW	NNP
55555	622	3	Put	put	NN
55555	622	4	2	2	CD
55555	622	5	tablespoons	tablespoon	NNS
55555	622	6	of	of	IN
55555	622	7	vinegar	vinegar	NN
55555	622	8	on	on	IN
55555	622	9	to	to	TO
55555	622	10	boil	boil	VB
55555	622	11	in	in	IN
55555	622	12	a	a	DT
55555	622	13	saucepan	saucepan	NN
55555	622	14	,	,	,
55555	622	15	and	and	CC
55555	622	16	add	add	VB
55555	622	17	to	to	IN
55555	622	18	it	-PRON-	PRP
55555	622	19	when	when	WRB
55555	622	20	boiling	boil	VBG
55555	622	21	1/2	1/2	CD
55555	622	22	cup	cup	NN
55555	622	23	of	of	IN
55555	622	24	sour	sour	JJ
55555	622	25	or	or	CC
55555	622	26	fresh	fresh	JJ
55555	622	27	milk	milk	NN
55555	622	28	or	or	CC
55555	622	29	cream	cream	NN
55555	622	30	containing	contain	VBG
55555	622	31	2	2	CD
55555	622	32	lightly	lightly	RB
55555	622	33	beaten	beat	VBN
55555	622	34	eggs	egg	NNS
55555	622	35	;	;	:
55555	622	36	stir	stir	NN
55555	622	37	and	and	CC
55555	622	38	then	then	RB
55555	622	39	add	add	VB
55555	622	40	1	1	CD
55555	622	41	tablespoon	tablespoon	NN
55555	622	42	of	of	IN
55555	622	43	butter	butter	NN
55555	622	44	,	,	,
55555	622	45	salt	salt	NN
55555	622	46	and	and	CC
55555	622	47	pepper	pepper	NN
55555	622	48	,	,	,
55555	622	49	and	and	CC
55555	622	50	pour	pour	VB
55555	622	51	over	over	IN
55555	622	52	4	4	CD
55555	622	53	cups	cup	NNS
55555	622	54	of	of	IN
55555	622	55	shredded	shred	VBN
55555	622	56	cabbage	cabbage	NN
55555	622	57	arranged	arrange	VBN
55555	622	58	in	in	IN
55555	622	59	a	a	DT
55555	622	60	deep	deep	JJ
55555	622	61	bowl	bowl	NN
55555	622	62	.	.	.
55555	623	1	Serve	serve	VB
55555	623	2	cold	cold	NN
55555	623	3	.	.	.
55555	624	1	GERMAN	german	JJ
55555	624	2	RED	red	JJ
55555	624	3	CABBAGE	cabbage	NN
55555	624	4	Put	put	NN
55555	624	5	3	3	CD
55555	624	6	or	or	CC
55555	624	7	4	4	CD
55555	624	8	cups	cup	NNS
55555	624	9	of	of	IN
55555	624	10	shredded	shred	VBN
55555	624	11	red	red	JJ
55555	624	12	cabbage	cabbage	NN
55555	624	13	into	into	IN
55555	624	14	a	a	DT
55555	624	15	saucepan	saucepan	NN
55555	624	16	with	with	IN
55555	624	17	1	1	CD
55555	624	18	tablespoon	tablespoon	NN
55555	624	19	of	of	IN
55555	624	20	butter	butter	NN
55555	624	21	,	,	,
55555	624	22	1	1	CD
55555	624	23	finely	finely	RB
55555	624	24	chopped	chop	VBN
55555	624	25	apple	apple	NN
55555	624	26	,	,	,
55555	624	27	and	and	CC
55555	624	28	the	the	DT
55555	624	29	juice	juice	NN
55555	624	30	of	of	IN
55555	624	31	half	half	PDT
55555	624	32	a	a	DT
55555	624	33	lemon	lemon	NN
55555	624	34	;	;	:
55555	624	35	sprinkle	sprinkle	VB
55555	624	36	lightly	lightly	RB
55555	624	37	with	with	IN
55555	624	38	sugar	sugar	NN
55555	624	39	,	,	,
55555	624	40	season	season	NN
55555	624	41	with	with	IN
55555	624	42	salt	salt	NN
55555	624	43	and	and	CC
55555	624	44	pepper	pepper	NN
55555	624	45	,	,	,
55555	624	46	cover	cover	NN
55555	624	47	,	,	,
55555	624	48	and	and	CC
55555	624	49	let	let	VB
55555	624	50	cook	cook	NN
55555	624	51	from	from	IN
55555	624	52	half	half	NN
55555	624	53	to	to	IN
55555	624	54	three	three	CD
55555	624	55	quarters	quarter	NNS
55555	624	56	of	of	IN
55555	624	57	an	an	DT
55555	624	58	hour	hour	NN
55555	624	59	.	.	.
55555	625	1	HUNGARIAN	HUNGARIAN	NNP
55555	625	2	CABBAGE	CABBAGE	NNP
55555	625	3	Quarter	Quarter	NNP
55555	625	4	a	a	DT
55555	625	5	red	red	JJ
55555	625	6	cabbage	cabbage	NN
55555	625	7	,	,	,
55555	625	8	remove	remove	VB
55555	625	9	the	the	DT
55555	625	10	stalk	stalk	NN
55555	625	11	parts	part	NNS
55555	625	12	and	and	CC
55555	625	13	wash	wash	VB
55555	625	14	well	well	RB
55555	625	15	,	,	,
55555	625	16	and	and	CC
55555	625	17	put	put	VBD
55555	625	18	it	-PRON-	PRP
55555	625	19	in	in	IN
55555	625	20	a	a	DT
55555	625	21	kettle	kettle	NN
55555	625	22	containing	contain	VBG
55555	625	23	enough	enough	JJ
55555	625	24	boiling	boiling	NN
55555	625	25	water	water	NN
55555	625	26	to	to	TO
55555	625	27	cover	cover	VB
55555	625	28	it	-PRON-	PRP
55555	625	29	.	.	.
55555	626	1	Let	let	VB
55555	626	2	boil	boil	VB
55555	626	3	for	for	IN
55555	626	4	three	three	CD
55555	626	5	quarters	quarter	NNS
55555	626	6	of	of	IN
55555	626	7	an	an	DT
55555	626	8	hour	hour	NN
55555	626	9	or	or	CC
55555	626	10	until	until	IN
55555	626	11	tender	tender	NN
55555	626	12	,	,	,
55555	626	13	and	and	CC
55555	626	14	then	then	RB
55555	626	15	drain	drain	VB
55555	626	16	,	,	,
55555	626	17	gently	gently	RB
55555	626	18	pressing	press	VBG
55555	626	19	out	out	RP
55555	626	20	all	all	PDT
55555	626	21	the	the	DT
55555	626	22	water	water	NN
55555	626	23	.	.	.
55555	627	1	Put	put	NN
55555	627	2	2	2	CD
55555	627	3	tablespoons	tablespoon	NNS
55555	627	4	of	of	IN
55555	627	5	butter	butter	NN
55555	627	6	in	in	IN
55555	627	7	a	a	DT
55555	627	8	frying	fry	VBG
55555	627	9	pan	pan	NN
55555	627	10	,	,	,
55555	627	11	and	and	CC
55555	627	12	when	when	WRB
55555	627	13	melted	melt	VBN
55555	627	14	add	add	VBP
55555	627	15	1	1	CD
55555	627	16	onion	onion	NN
55555	627	17	chopped	chop	VBD
55555	627	18	fine	fine	JJ
55555	627	19	and	and	CC
55555	627	20	1	1	CD
55555	627	21	tablespoon	tablespoon	NN
55555	627	22	of	of	IN
55555	627	23	flour	flour	NN
55555	627	24	;	;	:
55555	627	25	stir	stir	VB
55555	627	26	until	until	IN
55555	627	27	smooth	smooth	JJ
55555	627	28	and	and	CC
55555	627	29	let	let	VB
55555	627	30	cook	cook	NN
55555	627	31	until	until	IN
55555	627	32	brown	brown	NNP
55555	627	33	.	.	.
55555	628	1	Then	then	RB
55555	628	2	add	add	VB
55555	628	3	1/2	1/2	CD
55555	628	4	cup	cup	NN
55555	628	5	of	of	IN
55555	628	6	brown	brown	JJ
55555	628	7	sugar	sugar	NN
55555	628	8	,	,	,
55555	628	9	1/3	1/3	CD
55555	628	10	of	of	IN
55555	628	11	a	a	DT
55555	628	12	cup	cup	NN
55555	628	13	of	of	IN
55555	628	14	vinegar	vinegar	NN
55555	628	15	,	,	,
55555	628	16	and	and	CC
55555	628	17	salt	salt	NN
55555	628	18	well	well	RB
55555	628	19	.	.	.
55555	629	1	Add	add	VB
55555	629	2	the	the	DT
55555	629	3	shredded	shred	VBN
55555	629	4	cabbage	cabbage	NN
55555	629	5	to	to	IN
55555	629	6	this	this	DT
55555	629	7	,	,	,
55555	629	8	and	and	CC
55555	629	9	let	let	VB
55555	629	10	all	all	DT
55555	629	11	simmer	simmer	VB
55555	629	12	together	together	RB
55555	629	13	for	for	IN
55555	629	14	fifteen	fifteen	CD
55555	629	15	or	or	CC
55555	629	16	twenty	twenty	CD
55555	629	17	minutes	minute	NNS
55555	629	18	before	before	IN
55555	629	19	serving	serve	VBG
55555	629	20	.	.	.
55555	630	1	PICKLED	PICKLED	NNP
55555	630	2	RED	RED	NNP
55555	630	3	CABBAGE	cabbage	NN
55555	630	4	Chop	Chop	NNP
55555	630	5	or	or	CC
55555	630	6	shred	shre	VBD
55555	630	7	enough	enough	JJ
55555	630	8	cabbage	cabbage	NN
55555	630	9	to	to	TO
55555	630	10	make	make	VB
55555	630	11	2	2	CD
55555	630	12	quarts	quart	NNS
55555	630	13	(	(	-LRB-
55555	630	14	8	8	CD
55555	630	15	cups	cup	NNS
55555	630	16	)	)	-RRB-
55555	630	17	and	and	CC
55555	630	18	add	add	VB
55555	630	19	to	to	IN
55555	630	20	it	-PRON-	PRP
55555	630	21	1	1	CD
55555	630	22	large	large	JJ
55555	630	23	onion	onion	NN
55555	630	24	chopped	chop	VBD
55555	630	25	fine	fine	JJ
55555	630	26	and	and	CC
55555	630	27	1	1	CD
55555	630	28	tablespoon	tablespoon	NN
55555	630	29	of	of	IN
55555	630	30	salt	salt	NN
55555	630	31	;	;	:
55555	630	32	mix	mix	VB
55555	630	33	well	well	RB
55555	630	34	together	together	RB
55555	630	35	and	and	CC
55555	630	36	let	let	VB
55555	630	37	stand	stand	VB
55555	630	38	over	over	IN
55555	630	39	night	night	NN
55555	630	40	in	in	IN
55555	630	41	a	a	DT
55555	630	42	covered	cover	VBN
55555	630	43	jar	jar	NN
55555	630	44	.	.	.
55555	631	1	Next	next	JJ
55555	631	2	day	day	NN
55555	631	3	press	press	NN
55555	631	4	through	through	IN
55555	631	5	a	a	DT
55555	631	6	colander	colander	NN
55555	631	7	to	to	TO
55555	631	8	drain	drain	VB
55555	631	9	,	,	,
55555	631	10	and	and	CC
55555	631	11	then	then	RB
55555	631	12	place	place	VB
55555	631	13	a	a	DT
55555	631	14	layer	layer	NN
55555	631	15	of	of	IN
55555	631	16	cabbage	cabbage	NN
55555	631	17	in	in	IN
55555	631	18	a	a	DT
55555	631	19	jar	jar	NN
55555	631	20	,	,	,
55555	631	21	sprinkle	sprinkle	VB
55555	631	22	over	over	IN
55555	631	23	it	-PRON-	PRP
55555	631	24	a	a	DT
55555	631	25	few	few	JJ
55555	631	26	mustard	mustard	NN
55555	631	27	seeds	seed	NNS
55555	631	28	and	and	CC
55555	631	29	2	2	CD
55555	631	30	or	or	CC
55555	631	31	3	3	CD
55555	631	32	cloves	clove	NNS
55555	631	33	,	,	,
55555	631	34	and	and	CC
55555	631	35	proceed	proceed	VB
55555	631	36	in	in	IN
55555	631	37	this	this	DT
55555	631	38	way	way	NN
55555	631	39	until	until	IN
55555	631	40	the	the	DT
55555	631	41	cabbage	cabbage	NN
55555	631	42	is	be	VBZ
55555	631	43	all	all	DT
55555	631	44	used	use	VBN
55555	631	45	.	.	.
55555	632	1	Do	do	VBP
55555	632	2	not	not	RB
55555	632	3	press	press	VB
55555	632	4	down	down	RP
55555	632	5	.	.	.
55555	633	1	Cover	cover	VB
55555	633	2	with	with	IN
55555	633	3	cider	cider	NN
55555	633	4	vinegar	vinegar	NN
55555	633	5	,	,	,
55555	633	6	and	and	CC
55555	633	7	use	use	VBP
55555	633	8	any	any	DT
55555	633	9	time	time	NN
55555	633	10	after	after	IN
55555	633	11	twenty	twenty	CD
55555	633	12	-	-	HYPH
55555	633	13	four	four	CD
55555	633	14	hours	hour	NNS
55555	633	15	.	.	.
55555	634	1	CREAMED	creamed	JJ
55555	634	2	CARROTS	CARROTS	NNP
55555	634	3	Scrape	Scrape	NNP
55555	634	4	and	and	CC
55555	634	5	wash	wash	VB
55555	634	6	enough	enough	JJ
55555	634	7	carrots	carrot	NNS
55555	634	8	to	to	TO
55555	634	9	make	make	VB
55555	634	10	4	4	CD
55555	634	11	cups	cup	NNS
55555	634	12	when	when	WRB
55555	634	13	cut	cut	VBN
55555	634	14	in	in	IN
55555	634	15	dice	dice	NN
55555	634	16	,	,	,
55555	634	17	and	and	CC
55555	634	18	put	put	VBD
55555	634	19	them	-PRON-	PRP
55555	634	20	in	in	IN
55555	634	21	a	a	DT
55555	634	22	double	double	JJ
55555	634	23	boiler	boiler	NN
55555	634	24	containing	contain	VBG
55555	634	25	half	half	JJ
55555	634	26	milk	milk	NN
55555	634	27	and	and	CC
55555	634	28	half	half	NN
55555	634	29	water	water	NN
55555	634	30	at	at	IN
55555	634	31	boiling	boiling	NN
55555	634	32	point	point	NN
55555	634	33	.	.	.
55555	635	1	Let	let	VB
55555	635	2	them	-PRON-	PRP
55555	635	3	cook	cook	VB
55555	635	4	slowly	slowly	RB
55555	635	5	for	for	IN
55555	635	6	forty	forty	CD
55555	635	7	minutes	minute	NNS
55555	635	8	or	or	CC
55555	635	9	until	until	IN
55555	635	10	tender	tender	NN
55555	635	11	,	,	,
55555	635	12	then	then	RB
55555	635	13	drain	drain	VB
55555	635	14	them	-PRON-	PRP
55555	635	15	and	and	CC
55555	635	16	put	put	VBD
55555	635	17	them	-PRON-	PRP
55555	635	18	in	in	IN
55555	635	19	a	a	DT
55555	635	20	hot	hot	JJ
55555	635	21	dish	dish	NN
55555	635	22	at	at	IN
55555	635	23	the	the	DT
55555	635	24	side	side	NN
55555	635	25	of	of	IN
55555	635	26	the	the	DT
55555	635	27	stove	stove	NN
55555	635	28	.	.	.
55555	636	1	Use	use	NN
55555	636	2	1	1	CD
55555	636	3	cup	cup	NN
55555	636	4	of	of	IN
55555	636	5	the	the	DT
55555	636	6	stock	stock	NN
55555	636	7	they	-PRON-	PRP
55555	636	8	cooked	cook	VBD
55555	636	9	in	in	RP
55555	636	10	to	to	TO
55555	636	11	make	make	VB
55555	636	12	a	a	DT
55555	636	13	sauce	sauce	NN
55555	636	14	,	,	,
55555	636	15	with	with	IN
55555	636	16	1	1	CD
55555	636	17	tablespoon	tablespoon	NN
55555	636	18	of	of	IN
55555	636	19	butter	butter	NN
55555	636	20	,	,	,
55555	636	21	1	1	CD
55555	636	22	of	of	IN
55555	636	23	flour	flour	NN
55555	636	24	,	,	,
55555	636	25	and	and	CC
55555	636	26	plenty	plenty	NN
55555	636	27	of	of	IN
55555	636	28	salt	salt	NN
55555	636	29	and	and	CC
55555	636	30	pepper	pepper	NN
55555	636	31	.	.	.
55555	637	1	Pour	pour	VB
55555	637	2	the	the	DT
55555	637	3	sauce	sauce	NN
55555	637	4	over	over	IN
55555	637	5	them	-PRON-	PRP
55555	637	6	to	to	TO
55555	637	7	serve	serve	VB
55555	637	8	.	.	.
55555	638	1	CREAMED	creamed	JJ
55555	638	2	CARROTS	carrot	NNS
55555	638	3	AND	and	CC
55555	638	4	POTATOES	potato	NNS
55555	638	5	To	to	IN
55555	638	6	1	1	CD
55555	638	7	quart	quart	NN
55555	638	8	of	of	IN
55555	638	9	cold	cold	JJ
55555	638	10	boiled	boil	VBN
55555	638	11	potatoes	potato	NNS
55555	638	12	,	,	,
55555	638	13	cut	cut	VBN
55555	638	14	in	in	IN
55555	638	15	dice	dice	NN
55555	638	16	,	,	,
55555	638	17	add	add	VB
55555	638	18	1	1	CD
55555	638	19	cup	cup	NN
55555	638	20	of	of	IN
55555	638	21	boiled	boil	VBN
55555	638	22	diced	dice	VBN
55555	638	23	carrots	carrot	NNS
55555	638	24	.	.	.
55555	639	1	Put	put	VB
55555	639	2	them	-PRON-	PRP
55555	639	3	in	in	IN
55555	639	4	a	a	DT
55555	639	5	double	double	JJ
55555	639	6	boiler	boiler	NN
55555	639	7	and	and	CC
55555	639	8	cover	cover	VB
55555	639	9	with	with	IN
55555	639	10	1	1	CD
55555	639	11	1/2	1/2	CD
55555	639	12	cups	cup	NNS
55555	639	13	of	of	IN
55555	639	14	highly	highly	RB
55555	639	15	seasoned	season	VBN
55555	639	16	white	white	JJ
55555	639	17	sauce	sauce	NN
55555	639	18	,	,	,
55555	639	19	to	to	TO
55555	639	20	which	which	WDT
55555	639	21	has	have	VBZ
55555	639	22	been	be	VBN
55555	639	23	added	add	VBN
55555	639	24	1	1	CD
55555	639	25	tablespoon	tablespoon	NN
55555	639	26	of	of	IN
55555	639	27	onion	onion	NN
55555	639	28	juice	juice	NN
55555	639	29	and	and	CC
55555	639	30	1	1	CD
55555	639	31	tablespoon	tablespoon	NN
55555	639	32	of	of	IN
55555	639	33	finely	finely	RB
55555	639	34	chopped	chop	VBN
55555	639	35	parsley	parsley	NN
55555	639	36	;	;	:
55555	639	37	let	let	VB
55555	639	38	boil	boil	VB
55555	639	39	up	up	RP
55555	639	40	once	once	RB
55555	639	41	and	and	CC
55555	639	42	serve	serve	VB
55555	639	43	.	.	.
55555	640	1	CARROTS	CARROTS	NNP
55555	640	2	SAUTÉ	SAUTÉ	NNP
55555	640	3	Use	Use	NNP
55555	640	4	boiled	boil	VBD
55555	640	5	carrots	carrot	NNS
55555	640	6	cut	cut	VBN
55555	640	7	in	in	IN
55555	640	8	dice	dice	NN
55555	640	9	or	or	CC
55555	640	10	fancy	fancy	JJ
55555	640	11	shapes	shape	NNS
55555	640	12	and	and	CC
55555	640	13	toss	toss	VB
55555	640	14	them	-PRON-	PRP
55555	640	15	for	for	IN
55555	640	16	five	five	CD
55555	640	17	minutes	minute	NNS
55555	640	18	in	in	IN
55555	640	19	hot	hot	JJ
55555	640	20	butter	butter	NN
55555	640	21	.	.	.
55555	641	1	Season	season	NN
55555	641	2	with	with	IN
55555	641	3	salt	salt	NN
55555	641	4	and	and	CC
55555	641	5	pepper	pepper	NN
55555	641	6	,	,	,
55555	641	7	add	add	VB
55555	641	8	a	a	DT
55555	641	9	little	little	JJ
55555	641	10	chopped	chop	VBN
55555	641	11	parsley	parsley	NN
55555	641	12	,	,	,
55555	641	13	and	and	CC
55555	641	14	serve	serve	VB
55555	641	15	very	very	RB
55555	641	16	hot	hot	JJ
55555	641	17	.	.	.
55555	642	1	Fancy	fancy	JJ
55555	642	2	shaped	shaped	JJ
55555	642	3	German	german	JJ
55555	642	4	carrots	carrot	NNS
55555	642	5	in	in	IN
55555	642	6	glass	glass	NN
55555	642	7	bottles	bottle	NNS
55555	642	8	can	can	MD
55555	642	9	be	be	VB
55555	642	10	used	use	VBN
55555	642	11	instead	instead	RB
55555	642	12	of	of	IN
55555	642	13	fresh	fresh	JJ
55555	642	14	ones	one	NNS
55555	642	15	.	.	.
55555	643	1	GLORIFIED	GLORIFIED	NNP
55555	643	2	CARROTS	carrot	NNS
55555	643	3	Take	take	VBP
55555	643	4	2	2	CD
55555	643	5	cups	cup	NNS
55555	643	6	of	of	IN
55555	643	7	diced	dice	VBN
55555	643	8	carrots	carrot	NNS
55555	643	9	and	and	CC
55555	643	10	boil	boil	VB
55555	643	11	them	-PRON-	PRP
55555	643	12	in	in	IN
55555	643	13	slightly	slightly	RB
55555	643	14	sweetened	sweeten	VBN
55555	643	15	water	water	NN
55555	643	16	about	about	IN
55555	643	17	half	half	PDT
55555	643	18	an	an	DT
55555	643	19	hour	hour	NN
55555	643	20	,	,	,
55555	643	21	or	or	CC
55555	643	22	until	until	IN
55555	643	23	tender	tender	NN
55555	643	24	,	,	,
55555	643	25	and	and	CC
55555	643	26	let	let	VB
55555	643	27	them	-PRON-	PRP
55555	643	28	cool	cool	VB
55555	643	29	.	.	.
55555	644	1	Put	put	NN
55555	644	2	1	1	CD
55555	644	3	tablespoon	tablespoon	NN
55555	644	4	of	of	IN
55555	644	5	butter	butter	NN
55555	644	6	into	into	IN
55555	644	7	a	a	DT
55555	644	8	saucepan	saucepan	NN
55555	644	9	,	,	,
55555	644	10	add	add	VB
55555	644	11	to	to	IN
55555	644	12	it	-PRON-	PRP
55555	644	13	1	1	CD
55555	644	14	teaspoon	teaspoon	NN
55555	644	15	of	of	IN
55555	644	16	grated	grate	VBN
55555	644	17	onion	onion	NN
55555	644	18	,	,	,
55555	644	19	and	and	CC
55555	644	20	toss	toss	VB
55555	644	21	together	together	RB
55555	644	22	until	until	IN
55555	644	23	hot	hot	JJ
55555	644	24	;	;	:
55555	644	25	then	then	RB
55555	644	26	add	add	VB
55555	644	27	the	the	DT
55555	644	28	diced	dice	VBN
55555	644	29	carrots	carrot	NNS
55555	644	30	and	and	CC
55555	644	31	1	1	CD
55555	644	32	cup	cup	NN
55555	644	33	of	of	IN
55555	644	34	well	well	RB
55555	644	35	-	-	HYPH
55555	644	36	made	make	VBN
55555	644	37	white	white	JJ
55555	644	38	sauce	sauce	NN
55555	644	39	.	.	.
55555	645	1	Butter	butter	NN
55555	645	2	small	small	JJ
55555	645	3	individual	individual	JJ
55555	645	4	gratin	gratin	NN
55555	645	5	dishes	dish	NNS
55555	645	6	,	,	,
55555	645	7	fill	fill	VB
55555	645	8	them	-PRON-	PRP
55555	645	9	with	with	IN
55555	645	10	the	the	DT
55555	645	11	carrot	carrot	NN
55555	645	12	mixture	mixture	NN
55555	645	13	,	,	,
55555	645	14	sprinkle	sprinkle	VB
55555	645	15	the	the	DT
55555	645	16	top	top	NN
55555	645	17	with	with	IN
55555	645	18	a	a	DT
55555	645	19	few	few	JJ
55555	645	20	lightly	lightly	RB
55555	645	21	browned	brown	VBN
55555	645	22	bread	bread	NN
55555	645	23	crumbs	crumb	NNS
55555	645	24	,	,	,
55555	645	25	then	then	RB
55555	645	26	with	with	IN
55555	645	27	chopped	chopped	JJ
55555	645	28	chives	chive	NNS
55555	645	29	,	,	,
55555	645	30	and	and	CC
55555	645	31	set	set	VBN
55555	645	32	in	in	IN
55555	645	33	a	a	DT
55555	645	34	hot	hot	JJ
55555	645	35	oven	oven	NN
55555	645	36	for	for	IN
55555	645	37	five	five	CD
55555	645	38	minutes	minute	NNS
55555	645	39	.	.	.
55555	646	1	Serve	serve	VB
55555	646	2	alone	alone	RB
55555	646	3	as	as	IN
55555	646	4	an	an	DT
55555	646	5	entrée	entrée	NN
55555	646	6	,	,	,
55555	646	7	placing	place	VBG
55555	646	8	each	each	DT
55555	646	9	dish	dish	NN
55555	646	10	on	on	IN
55555	646	11	a	a	DT
55555	646	12	small	small	JJ
55555	646	13	plate	plate	NN
55555	646	14	with	with	IN
55555	646	15	a	a	DT
55555	646	16	paper	paper	NN
55555	646	17	doily	doily	NN
55555	646	18	.	.	.
55555	647	1	This	this	DT
55555	647	2	dish	dish	NN
55555	647	3	can	can	MD
55555	647	4	be	be	VB
55555	647	5	varied	vary	VBN
55555	647	6	by	by	IN
55555	647	7	using	use	VBG
55555	647	8	more	more	JJR
55555	647	9	chives	chive	NNS
55555	647	10	mixed	mix	VBN
55555	647	11	with	with	IN
55555	647	12	the	the	DT
55555	647	13	carrots	carrot	NNS
55555	647	14	and	and	CC
55555	647	15	omitting	omit	VBG
55555	647	16	the	the	DT
55555	647	17	onion	onion	NN
55555	647	18	,	,	,
55555	647	19	or	or	CC
55555	647	20	,	,	,
55555	647	21	if	if	IN
55555	647	22	chives	chive	NNS
55555	647	23	are	be	VBP
55555	647	24	not	not	RB
55555	647	25	at	at	IN
55555	647	26	hand	hand	NN
55555	647	27	,	,	,
55555	647	28	they	-PRON-	PRP
55555	647	29	can	can	MD
55555	647	30	be	be	VB
55555	647	31	omitted	omit	VBN
55555	647	32	when	when	WRB
55555	647	33	the	the	DT
55555	647	34	onion	onion	NN
55555	647	35	is	be	VBZ
55555	647	36	used	use	VBN
55555	647	37	,	,	,
55555	647	38	and	and	CC
55555	647	39	finely	finely	RB
55555	647	40	chopped	chop	VBD
55555	647	41	parsley	parsley	NN
55555	647	42	substituted	substitute	VBN
55555	647	43	to	to	TO
55555	647	44	garnish	garnish	VB
55555	647	45	the	the	DT
55555	647	46	top	top	NN
55555	647	47	.	.	.
55555	648	1	The	the	DT
55555	648	2	quantities	quantity	NNS
55555	648	3	given	give	VBN
55555	648	4	here	here	RB
55555	648	5	can	can	MD
55555	648	6	be	be	VB
55555	648	7	doubled	double	VBN
55555	648	8	,	,	,
55555	648	9	and	and	CC
55555	648	10	the	the	DT
55555	648	11	carrots	carrot	NNS
55555	648	12	cooked	cook	VBN
55555	648	13	in	in	IN
55555	648	14	a	a	DT
55555	648	15	large	large	JJ
55555	648	16	baking	baking	NN
55555	648	17	dish	dish	NN
55555	648	18	as	as	IN
55555	648	19	an	an	DT
55555	648	20	addition	addition	NN
55555	648	21	to	to	IN
55555	648	22	the	the	DT
55555	648	23	main	main	JJ
55555	648	24	course	course	NN
55555	648	25	of	of	IN
55555	648	26	a	a	DT
55555	648	27	luncheon	luncheon	NN
55555	648	28	or	or	CC
55555	648	29	dinner	dinner	NN
55555	648	30	.	.	.
55555	649	1	GLAZED	GLAZED	NNP
55555	649	2	CARROTS	CARROTS	NNP
55555	649	3	For	for	IN
55555	649	4	this	this	DT
55555	649	5	,	,	,
55555	649	6	the	the	DT
55555	649	7	carrots	carrot	NNS
55555	649	8	must	must	MD
55555	649	9	be	be	VB
55555	649	10	cut	cut	VBN
55555	649	11	into	into	IN
55555	649	12	even	even	JJ
55555	649	13	cones	cone	NNS
55555	649	14	or	or	CC
55555	649	15	ovals	oval	NNS
55555	649	16	,	,	,
55555	649	17	and	and	CC
55555	649	18	it	-PRON-	PRP
55555	649	19	is	be	VBZ
55555	649	20	convenient	convenient	JJ
55555	649	21	to	to	TO
55555	649	22	use	use	VB
55555	649	23	the	the	DT
55555	649	24	imported	import	VBN
55555	649	25	carrots	carrot	NNS
55555	649	26	in	in	IN
55555	649	27	glass	glass	NN
55555	649	28	bottles	bottle	NNS
55555	649	29	.	.	.
55555	650	1	If	if	IN
55555	650	2	these	these	DT
55555	650	3	are	be	VBP
55555	650	4	used	use	VBN
55555	650	5	they	-PRON-	PRP
55555	650	6	are	be	VBP
55555	650	7	already	already	RB
55555	650	8	boiled	boil	VBN
55555	650	9	;	;	:
55555	650	10	if	if	IN
55555	650	11	fresh	fresh	JJ
55555	650	12	carrots	carrot	NNS
55555	650	13	are	be	VBP
55555	650	14	used	use	VBN
55555	650	15	scrape	scrape	NN
55555	650	16	and	and	CC
55555	650	17	wash	wash	VB
55555	650	18	them	-PRON-	PRP
55555	650	19	and	and	CC
55555	650	20	cut	cut	VBD
55555	650	21	out	out	RP
55555	650	22	the	the	DT
55555	650	23	little	little	JJ
55555	650	24	shapes	shape	NNS
55555	650	25	with	with	IN
55555	650	26	a	a	DT
55555	650	27	patent	patent	NN
55555	650	28	cutter	cutter	NN
55555	650	29	,	,	,
55555	650	30	then	then	RB
55555	650	31	boil	boil	VB
55555	650	32	slowly	slowly	RB
55555	650	33	until	until	IN
55555	650	34	tender	tender	NN
55555	650	35	,	,	,
55555	650	36	but	but	CC
55555	650	37	not	not	RB
55555	650	38	quite	quite	RB
55555	650	39	done	do	VBN
55555	650	40	,	,	,
55555	650	41	and	and	CC
55555	650	42	put	put	VBD
55555	650	43	2	2	CD
55555	650	44	or	or	CC
55555	650	45	3	3	CD
55555	650	46	cups	cup	NNS
55555	650	47	of	of	IN
55555	650	48	them	-PRON-	PRP
55555	650	49	in	in	IN
55555	650	50	a	a	DT
55555	650	51	frying	frying	JJ
55555	650	52	pan	pan	NN
55555	650	53	with	with	IN
55555	650	54	2	2	CD
55555	650	55	tablespoons	tablespoon	NNS
55555	650	56	of	of	IN
55555	650	57	butter	butter	NN
55555	650	58	,	,	,
55555	650	59	which	which	WDT
55555	650	60	has	have	VBZ
55555	650	61	been	be	VBN
55555	650	62	melted	melt	VBN
55555	650	63	,	,	,
55555	650	64	sprinkle	sprinkle	VB
55555	650	65	with	with	IN
55555	650	66	fine	fine	JJ
55555	650	67	sugar	sugar	NN
55555	650	68	,	,	,
55555	650	69	and	and	CC
55555	650	70	stir	stir	VB
55555	650	71	over	over	IN
55555	650	72	a	a	DT
55555	650	73	hot	hot	JJ
55555	650	74	fire	fire	NN
55555	650	75	until	until	IN
55555	650	76	they	-PRON-	PRP
55555	650	77	begin	begin	VBP
55555	650	78	to	to	TO
55555	650	79	brown	brown	VB
55555	650	80	;	;	:
55555	650	81	then	then	RB
55555	650	82	add	add	VB
55555	650	83	2	2	CD
55555	650	84	tablespoons	tablespoon	NNS
55555	650	85	of	of	IN
55555	650	86	the	the	DT
55555	650	87	stock	stock	NN
55555	650	88	they	-PRON-	PRP
55555	650	89	boiled	boil	VBD
55555	650	90	in	in	RP
55555	650	91	,	,	,
55555	650	92	continue	continue	VB
55555	650	93	to	to	TO
55555	650	94	stir	stir	VB
55555	650	95	them	-PRON-	PRP
55555	650	96	,	,	,
55555	650	97	add	add	VB
55555	650	98	more	more	JJR
55555	650	99	stock	stock	NN
55555	650	100	if	if	IN
55555	650	101	needed	need	VBN
55555	650	102	,	,	,
55555	650	103	and	and	CC
55555	650	104	continue	continue	VB
55555	650	105	stirring	stir	VBG
55555	650	106	until	until	IN
55555	650	107	the	the	DT
55555	650	108	carrots	carrot	NNS
55555	650	109	are	be	VBP
55555	650	110	nicely	nicely	RB
55555	650	111	glazed	glaze	VBN
55555	650	112	.	.	.
55555	651	1	Serve	serve	VB
55555	651	2	alone	alone	RB
55555	651	3	or	or	CC
55555	651	4	as	as	IN
55555	651	5	a	a	DT
55555	651	6	garnish	garnish	NN
55555	651	7	.	.	.
55555	652	1	CARROTS	CARROTS	NNP
55555	652	2	DELMONICO	DELMONICO	NNP
55555	652	3	Scrape	Scrape	NNP
55555	652	4	and	and	CC
55555	652	5	cut	cut	VBD
55555	652	6	in	in	IN
55555	652	7	dice	dice	NN
55555	652	8	enough	enough	JJ
55555	652	9	carrots	carrot	NNS
55555	652	10	to	to	TO
55555	652	11	fill	fill	VB
55555	652	12	a	a	DT
55555	652	13	small	small	JJ
55555	652	14	baking	baking	NN
55555	652	15	dish	dish	NN
55555	652	16	;	;	:
55555	652	17	cover	cover	VB
55555	652	18	with	with	IN
55555	652	19	boiling	boiling	NN
55555	652	20	water	water	NN
55555	652	21	in	in	IN
55555	652	22	which	which	WDT
55555	652	23	is	be	VBZ
55555	652	24	1	1	CD
55555	652	25	tablespoon	tablespoon	NN
55555	652	26	of	of	IN
55555	652	27	sugar	sugar	NN
55555	652	28	,	,	,
55555	652	29	and	and	CC
55555	652	30	1	1	CD
55555	652	31	tablespoon	tablespoon	NN
55555	652	32	of	of	IN
55555	652	33	butter	butter	NN
55555	652	34	,	,	,
55555	652	35	and	and	CC
55555	652	36	let	let	VB
55555	652	37	cook	cook	NN
55555	652	38	for	for	IN
55555	652	39	half	half	PDT
55555	652	40	an	an	DT
55555	652	41	hour	hour	NN
55555	652	42	,	,	,
55555	652	43	or	or	CC
55555	652	44	until	until	IN
55555	652	45	tender	tender	NN
55555	652	46	.	.	.
55555	653	1	Drain	drain	VB
55555	653	2	and	and	CC
55555	653	3	let	let	VB
55555	653	4	them	-PRON-	PRP
55555	653	5	cool	cool	VB
55555	653	6	,	,	,
55555	653	7	and	and	CC
55555	653	8	then	then	RB
55555	653	9	arrange	arrange	VB
55555	653	10	them	-PRON-	PRP
55555	653	11	in	in	IN
55555	653	12	the	the	DT
55555	653	13	baking	baking	NN
55555	653	14	dish	dish	NN
55555	653	15	with	with	IN
55555	653	16	the	the	DT
55555	653	17	following	follow	VBG
55555	653	18	sauce	sauce	NN
55555	653	19	:	:	:
55555	653	20	Melt	melt	NN
55555	653	21	3	3	CD
55555	653	22	tablespoons	tablespoon	NNS
55555	653	23	of	of	IN
55555	653	24	butter	butter	NN
55555	653	25	,	,	,
55555	653	26	add	add	VB
55555	653	27	3	3	CD
55555	653	28	tablespoons	tablespoon	NNS
55555	653	29	of	of	IN
55555	653	30	flour	flour	NN
55555	653	31	,	,	,
55555	653	32	and	and	CC
55555	653	33	when	when	WRB
55555	653	34	this	this	DT
55555	653	35	is	be	VBZ
55555	653	36	smooth	smooth	JJ
55555	653	37	stir	stir	NN
55555	653	38	into	into	IN
55555	653	39	it	-PRON-	PRP
55555	653	40	,	,	,
55555	653	41	using	use	VBG
55555	653	42	a	a	DT
55555	653	43	little	little	JJ
55555	653	44	at	at	IN
55555	653	45	a	a	DT
55555	653	46	time	time	NN
55555	653	47	,	,	,
55555	653	48	1	1	CD
55555	653	49	cup	cup	NN
55555	653	50	of	of	IN
55555	653	51	the	the	DT
55555	653	52	stock	stock	NN
55555	653	53	in	in	IN
55555	653	54	which	which	WDT
55555	653	55	the	the	DT
55555	653	56	carrots	carrot	NNS
55555	653	57	were	be	VBD
55555	653	58	cooked	cook	VBN
55555	653	59	,	,	,
55555	653	60	1/2	1/2	CD
55555	653	61	cup	cup	NN
55555	653	62	of	of	IN
55555	653	63	cream	cream	NN
55555	653	64	or	or	CC
55555	653	65	milk	milk	NN
55555	653	66	containing	contain	VBG
55555	653	67	the	the	DT
55555	653	68	beaten	beat	VBN
55555	653	69	yolks	yolk	NNS
55555	653	70	of	of	IN
55555	653	71	2	2	CD
55555	653	72	eggs	egg	NNS
55555	653	73	;	;	:
55555	653	74	when	when	WRB
55555	653	75	smooth	smooth	RB
55555	653	76	add	add	NN
55555	653	77	1/2	1/2	CD
55555	653	78	tablespoon	tablespoon	NN
55555	653	79	of	of	IN
55555	653	80	lemon	lemon	NN
55555	653	81	juice	juice	NN
55555	653	82	,	,	,
55555	653	83	and	and	CC
55555	653	84	salt	salt	NN
55555	653	85	and	and	CC
55555	653	86	pepper	pepper	NN
55555	653	87	well	well	RB
55555	653	88	.	.	.
55555	654	1	Sprinkle	sprinkle	VB
55555	654	2	the	the	DT
55555	654	3	top	top	NN
55555	654	4	with	with	IN
55555	654	5	finely	finely	RB
55555	654	6	rolled	roll	VBN
55555	654	7	crumbs	crumb	NNS
55555	654	8	and	and	CC
55555	654	9	let	let	VB
55555	654	10	brown	brown	JJ
55555	654	11	in	in	IN
55555	654	12	the	the	DT
55555	654	13	oven	oven	NN
55555	654	14	.	.	.
55555	655	1	CARROT	CARROT	NNS
55555	655	2	SOUFFLÉ	SOUFFLÉ	NNP
55555	655	3	Mix	mix	VBP
55555	655	4	2	2	CD
55555	655	5	cups	cup	NNS
55555	655	6	of	of	IN
55555	655	7	boiled	boil	VBN
55555	655	8	,	,	,
55555	655	9	mashed	mash	VBN
55555	655	10	carrots	carrot	NNS
55555	655	11	,	,	,
55555	655	12	2	2	CD
55555	655	13	tablespoons	tablespoon	NNS
55555	655	14	of	of	IN
55555	655	15	chopped	chop	VBN
55555	655	16	onion	onion	NN
55555	655	17	,	,	,
55555	655	18	fried	fry	VBN
55555	655	19	for	for	IN
55555	655	20	five	five	CD
55555	655	21	minutes	minute	NNS
55555	655	22	in	in	IN
55555	655	23	1	1	CD
55555	655	24	tablespoon	tablespoon	NN
55555	655	25	of	of	IN
55555	655	26	butter	butter	NN
55555	655	27	,	,	,
55555	655	28	1	1	CD
55555	655	29	cup	cup	NN
55555	655	30	of	of	IN
55555	655	31	milk	milk	NN
55555	655	32	or	or	CC
55555	655	33	cream	cream	NN
55555	655	34	in	in	IN
55555	655	35	which	which	WDT
55555	655	36	3	3	CD
55555	655	37	egg	egg	NN
55555	655	38	-	-	HYPH
55555	655	39	yolks	yolk	NNS
55555	655	40	are	be	VBP
55555	655	41	beaten	beat	VBN
55555	655	42	,	,	,
55555	655	43	1/2	1/2	CD
55555	655	44	teaspoon	teaspoon	NN
55555	655	45	of	of	IN
55555	655	46	nutmeg	nutmeg	NNP
55555	655	47	,	,	,
55555	655	48	salt	salt	NN
55555	655	49	and	and	CC
55555	655	50	pepper	pepper	NN
55555	655	51	,	,	,
55555	655	52	and	and	CC
55555	655	53	when	when	WRB
55555	655	54	well	well	RB
55555	655	55	blended	blend	VBN
55555	655	56	add	add	VB
55555	655	57	lightly	lightly	RB
55555	655	58	with	with	IN
55555	655	59	a	a	DT
55555	655	60	fork	fork	NN
55555	655	61	the	the	DT
55555	655	62	stiffly	stiffly	JJ
55555	655	63	beaten	beat	VBN
55555	655	64	whites	white	NNS
55555	655	65	of	of	IN
55555	655	66	the	the	DT
55555	655	67	3	3	CD
55555	655	68	eggs	egg	NNS
55555	655	69	.	.	.
55555	656	1	Sprinkle	sprinkle	VB
55555	656	2	with	with	IN
55555	656	3	bread	bread	NN
55555	656	4	crumbs	crumb	NNS
55555	656	5	and	and	CC
55555	656	6	bake	bake	VB
55555	656	7	to	to	TO
55555	656	8	brown	brown	VB
55555	656	9	about	about	RB
55555	656	10	fifteen	fifteen	CD
55555	656	11	or	or	CC
55555	656	12	twenty	twenty	CD
55555	656	13	minutes	minute	NNS
55555	656	14	.	.	.
55555	657	1	CAULIFLOWER	CAULIFLOWER	NNP
55555	657	2	Leave	leave	VBP
55555	657	3	all	all	PDT
55555	657	4	the	the	DT
55555	657	5	green	green	NN
55555	657	6	that	that	WDT
55555	657	7	looks	look	VBZ
55555	657	8	fresh	fresh	JJ
55555	657	9	and	and	CC
55555	657	10	palatable	palatable	JJ
55555	657	11	on	on	IN
55555	657	12	the	the	DT
55555	657	13	cauliflower	cauliflower	NN
55555	657	14	,	,	,
55555	657	15	and	and	CC
55555	657	16	wash	wash	VB
55555	657	17	it	-PRON-	PRP
55555	657	18	and	and	CC
55555	657	19	let	let	VB
55555	657	20	it	-PRON-	PRP
55555	657	21	stand	stand	VB
55555	657	22	from	from	IN
55555	657	23	fifteen	fifteen	CD
55555	657	24	minutes	minute	NNS
55555	657	25	to	to	IN
55555	657	26	half	half	PDT
55555	657	27	an	an	DT
55555	657	28	hour	hour	NN
55555	657	29	in	in	IN
55555	657	30	salted	salt	VBN
55555	657	31	water	water	NN
55555	657	32	.	.	.
55555	658	1	Then	then	RB
55555	658	2	put	put	VB
55555	658	3	it	-PRON-	PRP
55555	658	4	in	in	IN
55555	658	5	a	a	DT
55555	658	6	saucepan	saucepan	NN
55555	658	7	,	,	,
55555	658	8	stem	stem	NN
55555	658	9	downwards	downward	NNS
55555	658	10	,	,	,
55555	658	11	with	with	IN
55555	658	12	the	the	DT
55555	658	13	top	top	NN
55555	658	14	barely	barely	RB
55555	658	15	covered	cover	VBN
55555	658	16	with	with	IN
55555	658	17	boiling	boiling	NN
55555	658	18	water	water	NN
55555	658	19	,	,	,
55555	658	20	and	and	CC
55555	658	21	,	,	,
55555	658	22	if	if	IN
55555	658	23	the	the	DT
55555	658	24	saucepan	saucepan	NN
55555	658	25	is	be	VBZ
55555	658	26	not	not	RB
55555	658	27	too	too	RB
55555	658	28	large	large	JJ
55555	658	29	,	,	,
55555	658	30	it	-PRON-	PRP
55555	658	31	will	will	MD
55555	658	32	keep	keep	VB
55555	658	33	the	the	DT
55555	658	34	cauliflower	cauliflower	NN
55555	658	35	upright	upright	RB
55555	658	36	,	,	,
55555	658	37	so	so	IN
55555	658	38	that	that	IN
55555	658	39	the	the	DT
55555	658	40	delicate	delicate	JJ
55555	658	41	top	top	NN
55555	658	42	will	will	MD
55555	658	43	not	not	RB
55555	658	44	cook	cook	VB
55555	658	45	to	to	IN
55555	658	46	pieces	piece	NNS
55555	658	47	before	before	IN
55555	658	48	the	the	DT
55555	658	49	green	green	JJ
55555	658	50	stalk	stalk	NN
55555	658	51	is	be	VBZ
55555	658	52	tender	tender	JJ
55555	658	53	.	.	.
55555	659	1	A	a	DT
55555	659	2	small	small	JJ
55555	659	3	cauliflower	cauliflower	NN
55555	659	4	will	will	MD
55555	659	5	take	take	VB
55555	659	6	half	half	PDT
55555	659	7	an	an	DT
55555	659	8	hour	hour	NN
55555	659	9	to	to	TO
55555	659	10	cook	cook	VB
55555	659	11	,	,	,
55555	659	12	and	and	CC
55555	659	13	the	the	DT
55555	659	14	lower	low	JJR
55555	659	15	part	part	NN
55555	659	16	can	can	MD
55555	659	17	be	be	VB
55555	659	18	tried	try	VBN
55555	659	19	with	with	IN
55555	659	20	a	a	DT
55555	659	21	fork	fork	NN
55555	659	22	to	to	TO
55555	659	23	see	see	VB
55555	659	24	when	when	WRB
55555	659	25	it	-PRON-	PRP
55555	659	26	is	be	VBZ
55555	659	27	tender	tender	JJ
55555	659	28	.	.	.
55555	660	1	Leave	leave	VB
55555	660	2	the	the	DT
55555	660	3	saucepan	saucepan	NN
55555	660	4	uncovered	uncover	VBN
55555	660	5	in	in	IN
55555	660	6	cooking	cook	VBG
55555	660	7	cauliflower	cauliflower	NN
55555	660	8	,	,	,
55555	660	9	and	and	CC
55555	660	10	the	the	DT
55555	660	11	odour	odour	NN
55555	660	12	from	from	IN
55555	660	13	the	the	DT
55555	660	14	cooking	cooking	NN
55555	660	15	will	will	MD
55555	660	16	be	be	VB
55555	660	17	very	very	RB
55555	660	18	much	much	RB
55555	660	19	lessened	lessen	VBN
55555	660	20	and	and	CC
55555	660	21	the	the	DT
55555	660	22	cauliflower	cauliflower	NN
55555	660	23	more	more	RBR
55555	660	24	delicate	delicate	JJ
55555	660	25	in	in	IN
55555	660	26	taste	taste	NN
55555	660	27	.	.	.
55555	661	1	CREAMED	CREAMED	NNS
55555	661	2	CAULIFLOWER	CAULIFLOWER	NNP
55555	661	3	Boil	Boil	NNP
55555	661	4	and	and	CC
55555	661	5	drain	drain	VB
55555	661	6	a	a	DT
55555	661	7	cauliflower	cauliflower	NN
55555	661	8	and	and	CC
55555	661	9	serve	serve	VB
55555	661	10	over	over	IN
55555	661	11	it	-PRON-	PRP
55555	661	12	1	1	CD
55555	661	13	cup	cup	NN
55555	661	14	of	of	IN
55555	661	15	white	white	JJ
55555	661	16	sauce	sauce	NN
55555	661	17	.	.	.
55555	662	1	CAULIFLOWER	CAULIFLOWER	NNP
55555	662	2	AU	AU	NNP
55555	662	3	GRATIN	GRATIN	VBD
55555	662	4	Boil	Boil	NNP
55555	662	5	a	a	DT
55555	662	6	large	large	JJ
55555	662	7	cauliflower	cauliflower	NN
55555	662	8	,	,	,
55555	662	9	drain	drain	VB
55555	662	10	it	-PRON-	PRP
55555	662	11	,	,	,
55555	662	12	and	and	CC
55555	662	13	break	break	VB
55555	662	14	the	the	DT
55555	662	15	sprays	spray	NNS
55555	662	16	apart	apart	RB
55555	662	17	.	.	.
55555	663	1	Arrange	arrange	NN
55555	663	2	in	in	IN
55555	663	3	layers	layer	NNS
55555	663	4	in	in	IN
55555	663	5	a	a	DT
55555	663	6	buttered	butter	VBN
55555	663	7	baking	baking	NN
55555	663	8	dish	dish	NN
55555	663	9	,	,	,
55555	663	10	sprinkling	sprinkle	VBG
55555	663	11	each	each	DT
55555	663	12	layer	layer	NN
55555	663	13	with	with	IN
55555	663	14	cheese	cheese	NN
55555	663	15	,	,	,
55555	663	16	and	and	CC
55555	663	17	seasoning	season	VBG
55555	663	18	it	-PRON-	PRP
55555	663	19	with	with	IN
55555	663	20	pepper	pepper	NN
55555	663	21	and	and	CC
55555	663	22	salt	salt	NN
55555	663	23	.	.	.
55555	664	1	When	when	WRB
55555	664	2	the	the	DT
55555	664	3	dish	dish	NN
55555	664	4	is	be	VBZ
55555	664	5	filled	fill	VBN
55555	664	6	pour	pour	NN
55555	664	7	on	on	IN
55555	664	8	1	1	CD
55555	664	9	cup	cup	NN
55555	664	10	of	of	IN
55555	664	11	white	white	JJ
55555	664	12	sauce	sauce	NN
55555	664	13	,	,	,
55555	664	14	sprinkle	sprinkle	VB
55555	664	15	the	the	DT
55555	664	16	top	top	NN
55555	664	17	with	with	IN
55555	664	18	crumbs	crumb	NNS
55555	664	19	and	and	CC
55555	664	20	cheese	cheese	NN
55555	664	21	,	,	,
55555	664	22	and	and	CC
55555	664	23	let	let	VB
55555	664	24	bake	bake	VB
55555	664	25	fifteen	fifteen	CD
55555	664	26	minutes	minute	NNS
55555	664	27	to	to	TO
55555	664	28	brown	brown	VB
55555	664	29	.	.	.
55555	665	1	CAULIFLOWER	CAULIFLOWER	NNP
55555	665	2	IN	in	IN
55555	665	3	A	a	DT
55555	665	4	GERMAN	german	JJ
55555	665	5	WAY	way	NN
55555	665	6	Boil	Boil	NNP
55555	665	7	a	a	DT
55555	665	8	cauliflower	cauliflower	NN
55555	665	9	and	and	CC
55555	665	10	drain	drain	VB
55555	665	11	it	-PRON-	PRP
55555	665	12	,	,	,
55555	665	13	dredge	dredge	VBP
55555	665	14	with	with	IN
55555	665	15	salt	salt	NN
55555	665	16	and	and	CC
55555	665	17	pepper	pepper	NN
55555	665	18	,	,	,
55555	665	19	and	and	CC
55555	665	20	cover	cover	VB
55555	665	21	the	the	DT
55555	665	22	white	white	JJ
55555	665	23	part	part	NN
55555	665	24	with	with	IN
55555	665	25	melted	melted	JJ
55555	665	26	butter	butter	NN
55555	665	27	,	,	,
55555	665	28	and	and	CC
55555	665	29	then	then	RB
55555	665	30	dust	dust	VB
55555	665	31	this	this	DT
55555	665	32	with	with	IN
55555	665	33	browned	browned	JJ
55555	665	34	bread	bread	NN
55555	665	35	crumbs	crumb	NNS
55555	665	36	;	;	:
55555	665	37	pour	pour	VB
55555	665	38	3/4	3/4	CD
55555	665	39	of	of	IN
55555	665	40	a	a	DT
55555	665	41	cup	cup	NN
55555	665	42	of	of	IN
55555	665	43	Dutch	dutch	JJ
55555	665	44	butter	butter	NN
55555	665	45	over	over	IN
55555	665	46	it	-PRON-	PRP
55555	665	47	,	,	,
55555	665	48	and	and	CC
55555	665	49	let	let	VB
55555	665	50	it	-PRON-	PRP
55555	665	51	heat	heat	VB
55555	665	52	for	for	IN
55555	665	53	five	five	CD
55555	665	54	minutes	minute	NNS
55555	665	55	in	in	IN
55555	665	56	the	the	DT
55555	665	57	oven	oven	NN
55555	665	58	in	in	IN
55555	665	59	the	the	DT
55555	665	60	shallow	shallow	JJ
55555	665	61	gratin	gratin	NN
55555	665	62	dish	dish	NN
55555	665	63	in	in	IN
55555	665	64	which	which	WDT
55555	665	65	it	-PRON-	PRP
55555	665	66	should	should	MD
55555	665	67	be	be	VB
55555	665	68	served	serve	VBN
55555	665	69	.	.	.
55555	666	1	ITALIAN	ITALIAN	NNP
55555	666	2	CAULIFLOWER	CAULIFLOWER	NNP
55555	666	3	Boil	Boil	NNP
55555	666	4	and	and	CC
55555	666	5	drain	drain	VB
55555	666	6	a	a	DT
55555	666	7	cauliflower	cauliflower	NN
55555	666	8	and	and	CC
55555	666	9	dredge	dredge	VB
55555	666	10	the	the	DT
55555	666	11	top	top	NN
55555	666	12	with	with	IN
55555	666	13	pepper	pepper	NN
55555	666	14	and	and	CC
55555	666	15	salt	salt	NN
55555	666	16	,	,	,
55555	666	17	sprinkle	sprinkle	VB
55555	666	18	with	with	IN
55555	666	19	grated	grate	VBN
55555	666	20	cheese	cheese	NN
55555	666	21	,	,	,
55555	666	22	and	and	CC
55555	666	23	pour	pour	VB
55555	666	24	a	a	DT
55555	666	25	little	little	JJ
55555	666	26	melted	melted	JJ
55555	666	27	butter	butter	NN
55555	666	28	over	over	IN
55555	666	29	it	-PRON-	PRP
55555	666	30	.	.	.
55555	667	1	Set	Set	VBN
55555	667	2	in	in	IN
55555	667	3	the	the	DT
55555	667	4	oven	oven	NN
55555	667	5	for	for	IN
55555	667	6	five	five	CD
55555	667	7	minutes	minute	NNS
55555	667	8	to	to	TO
55555	667	9	brown	brown	VB
55555	667	10	,	,	,
55555	667	11	and	and	CC
55555	667	12	serve	serve	VB
55555	667	13	surrounded	surround	VBN
55555	667	14	with	with	IN
55555	667	15	tomato	tomato	NNP
55555	667	16	sauce	sauce	NN
55555	667	17	.	.	.
55555	668	1	CAULIFLOWER	CAULIFLOWER	NNP
55555	668	2	FRITTERS	fritter	NNS
55555	668	3	Boil	Boil	NNP
55555	668	4	a	a	DT
55555	668	5	cauliflower	cauliflower	NN
55555	668	6	for	for	IN
55555	668	7	twenty	twenty	CD
55555	668	8	-	-	HYPH
55555	668	9	five	five	CD
55555	668	10	minutes	minute	NNS
55555	668	11	,	,	,
55555	668	12	or	or	CC
55555	668	13	until	until	IN
55555	668	14	nearly	nearly	RB
55555	668	15	tender	tender	JJ
55555	668	16	,	,	,
55555	668	17	then	then	RB
55555	668	18	drain	drain	VB
55555	668	19	it	-PRON-	PRP
55555	668	20	and	and	CC
55555	668	21	let	let	VB
55555	668	22	it	-PRON-	PRP
55555	668	23	cool	cool	VB
55555	668	24	.	.	.
55555	669	1	When	when	WRB
55555	669	2	cold	cold	JJ
55555	669	3	separate	separate	VBP
55555	669	4	the	the	DT
55555	669	5	sprays	spray	NNS
55555	669	6	and	and	CC
55555	669	7	dredge	dredge	VB
55555	669	8	with	with	IN
55555	669	9	salt	salt	NN
55555	669	10	and	and	CC
55555	669	11	pepper	pepper	NN
55555	669	12	,	,	,
55555	669	13	then	then	RB
55555	669	14	dip	dip	VB
55555	669	15	in	in	IN
55555	669	16	batter	batter	NN
55555	669	17	,	,	,
55555	669	18	and	and	CC
55555	669	19	fry	fry	VB
55555	669	20	in	in	IN
55555	669	21	deep	deep	JJ
55555	669	22	fat	fat	NN
55555	669	23	until	until	IN
55555	669	24	a	a	DT
55555	669	25	golden	golden	JJ
55555	669	26	brown	brown	NN
55555	669	27	.	.	.
55555	670	1	Drain	drain	VB
55555	670	2	and	and	CC
55555	670	3	serve	serve	VB
55555	670	4	very	very	RB
55555	670	5	hot	hot	JJ
55555	670	6	.	.	.
55555	671	1	CREAMED	CREAMED	NNS
55555	671	2	CELERY	celery	VBP
55555	671	3	Scrape	Scrape	NNP
55555	671	4	and	and	CC
55555	671	5	trim	trim	VBP
55555	671	6	3	3	CD
55555	671	7	or	or	CC
55555	671	8	4	4	CD
55555	671	9	heads	head	NNS
55555	671	10	of	of	IN
55555	671	11	celery	celery	NN
55555	671	12	,	,	,
55555	671	13	leaving	leave	VBG
55555	671	14	the	the	DT
55555	671	15	roots	root	NNS
55555	671	16	on	on	IN
55555	671	17	and	and	CC
55555	671	18	cutting	cut	VBG
55555	671	19	the	the	DT
55555	671	20	tops	top	NNS
55555	671	21	off	off	RP
55555	671	22	;	;	:
55555	671	23	cut	cut	VB
55555	671	24	each	each	DT
55555	671	25	stalk	stalk	NN
55555	671	26	in	in	IN
55555	671	27	half	half	NN
55555	671	28	,	,	,
55555	671	29	lengthwise	lengthwise	RB
55555	671	30	,	,	,
55555	671	31	and	and	CC
55555	671	32	into	into	IN
55555	671	33	pieces	piece	NNS
55555	671	34	five	five	CD
55555	671	35	inches	inch	NNS
55555	671	36	long	long	JJ
55555	671	37	;	;	:
55555	671	38	wash	wash	VB
55555	671	39	carefully	carefully	RB
55555	671	40	in	in	IN
55555	671	41	running	running	NN
55555	671	42	water	water	NN
55555	671	43	,	,	,
55555	671	44	and	and	CC
55555	671	45	then	then	RB
55555	671	46	blanch	blanch	VB
55555	671	47	in	in	IN
55555	671	48	boiling	boil	VBG
55555	671	49	water	water	NN
55555	671	50	for	for	IN
55555	671	51	ten	ten	CD
55555	671	52	minutes	minute	NNS
55555	671	53	.	.	.
55555	672	1	Drain	drain	VB
55555	672	2	and	and	CC
55555	672	3	tie	tie	VB
55555	672	4	the	the	DT
55555	672	5	stalks	stalk	NNS
55555	672	6	together	together	RB
55555	672	7	like	like	IN
55555	672	8	bunches	bunche	NNS
55555	672	9	of	of	IN
55555	672	10	asparagus	asparagus	NN
55555	672	11	,	,	,
55555	672	12	and	and	CC
55555	672	13	put	put	VBD
55555	672	14	them	-PRON-	PRP
55555	672	15	in	in	IN
55555	672	16	a	a	DT
55555	672	17	saucepan	saucepan	NN
55555	672	18	containing	contain	VBG
55555	672	19	2	2	CD
55555	672	20	cups	cup	NNS
55555	672	21	of	of	IN
55555	672	22	water	water	NN
55555	672	23	,	,	,
55555	672	24	2	2	CD
55555	672	25	cups	cup	NNS
55555	672	26	of	of	IN
55555	672	27	milk	milk	NN
55555	672	28	,	,	,
55555	672	29	1/2	1/2	CD
55555	672	30	a	a	DT
55555	672	31	carrot	carrot	NN
55555	672	32	,	,	,
55555	672	33	1/2	1/2	CD
55555	672	34	an	an	DT
55555	672	35	onion	onion	NN
55555	672	36	with	with	IN
55555	672	37	2	2	CD
55555	672	38	cloves	clove	NNS
55555	672	39	stuck	stick	VBN
55555	672	40	in	in	IN
55555	672	41	it	-PRON-	PRP
55555	672	42	,	,	,
55555	672	43	1	1	CD
55555	672	44	teaspoon	teaspoon	NN
55555	672	45	of	of	IN
55555	672	46	salt	salt	NN
55555	672	47	,	,	,
55555	672	48	and	and	CC
55555	672	49	1	1	CD
55555	672	50	scant	scant	JJ
55555	672	51	saltspoon	saltspoon	NN
55555	672	52	of	of	IN
55555	672	53	pepper	pepper	NN
55555	672	54	,	,	,
55555	672	55	and	and	CC
55555	672	56	let	let	VB
55555	672	57	simmer	simmer	NN
55555	672	58	three	three	CD
55555	672	59	quarters	quarter	NNS
55555	672	60	of	of	IN
55555	672	61	an	an	DT
55555	672	62	hour	hour	NN
55555	672	63	or	or	CC
55555	672	64	more	more	JJR
55555	672	65	,	,	,
55555	672	66	or	or	CC
55555	672	67	until	until	IN
55555	672	68	quite	quite	RB
55555	672	69	tender	tender	NN
55555	672	70	when	when	WRB
55555	672	71	tried	try	VBN
55555	672	72	with	with	IN
55555	672	73	a	a	DT
55555	672	74	fork	fork	NN
55555	672	75	.	.	.
55555	673	1	Remove	remove	VB
55555	673	2	the	the	DT
55555	673	3	celery	celery	NN
55555	673	4	,	,	,
55555	673	5	strain	strain	VB
55555	673	6	the	the	DT
55555	673	7	stock	stock	NN
55555	673	8	,	,	,
55555	673	9	and	and	CC
55555	673	10	use	use	VBP
55555	673	11	1	1	CD
55555	673	12	cup	cup	NN
55555	673	13	of	of	IN
55555	673	14	it	-PRON-	PRP
55555	673	15	in	in	IN
55555	673	16	making	make	VBG
55555	673	17	a	a	DT
55555	673	18	sauce	sauce	NN
55555	673	19	,	,	,
55555	673	20	with	with	IN
55555	673	21	1	1	CD
55555	673	22	tablespoon	tablespoon	NN
55555	673	23	of	of	IN
55555	673	24	butter	butter	NN
55555	673	25	and	and	CC
55555	673	26	1	1	CD
55555	673	27	tablespoon	tablespoon	NN
55555	673	28	of	of	IN
55555	673	29	flour	flour	NN
55555	673	30	.	.	.
55555	674	1	Untie	untie	VB
55555	674	2	the	the	DT
55555	674	3	bunches	bunche	NNS
55555	674	4	of	of	IN
55555	674	5	celery	celery	NN
55555	674	6	,	,	,
55555	674	7	and	and	CC
55555	674	8	arrange	arrange	VB
55555	674	9	them	-PRON-	PRP
55555	674	10	evenly	evenly	RB
55555	674	11	on	on	IN
55555	674	12	toast	toast	NN
55555	674	13	with	with	IN
55555	674	14	the	the	DT
55555	674	15	sauce	sauce	NN
55555	674	16	poured	pour	VBD
55555	674	17	over	over	IN
55555	674	18	them	-PRON-	PRP
55555	674	19	.	.	.
55555	675	1	CELERY	celery	VB
55555	675	2	IN	in	IN
55555	675	3	BROWN	BROWN	NNP
55555	675	4	SAUCE	SAUCE	NNP
55555	675	5	Prepare	Prepare	NNP
55555	675	6	celery	celery	NN
55555	675	7	as	as	IN
55555	675	8	above	above	RB
55555	675	9	,	,	,
55555	675	10	boil	boil	VB
55555	675	11	for	for	IN
55555	675	12	three	three	CD
55555	675	13	quarters	quarter	NNS
55555	675	14	of	of	IN
55555	675	15	an	an	DT
55555	675	16	hour	hour	NN
55555	675	17	or	or	CC
55555	675	18	until	until	IN
55555	675	19	tender	tender	NN
55555	675	20	,	,	,
55555	675	21	drain	drain	VBP
55555	675	22	,	,	,
55555	675	23	and	and	CC
55555	675	24	cover	cover	VB
55555	675	25	with	with	IN
55555	675	26	the	the	DT
55555	675	27	brown	brown	JJ
55555	675	28	sauce	sauce	NN
55555	675	29	described	describe	VBN
55555	675	30	below	below	RB
55555	675	31	,	,	,
55555	675	32	omitting	omit	VBG
55555	675	33	the	the	DT
55555	675	34	wine	wine	NN
55555	675	35	,	,	,
55555	675	36	and	and	CC
55555	675	37	serve	serve	VB
55555	675	38	in	in	IN
55555	675	39	an	an	DT
55555	675	40	ordinary	ordinary	JJ
55555	675	41	vegetable	vegetable	NN
55555	675	42	dish	dish	NN
55555	675	43	.	.	.
55555	676	1	CELERY	celery	VB
55555	676	2	IN	in	IN
55555	676	3	CASSEROLE	CASSEROLE	NNP
55555	676	4	Cut	Cut	NNP
55555	676	5	celery	celery	NN
55555	676	6	in	in	IN
55555	676	7	four	four	CD
55555	676	8	-	-	HYPH
55555	676	9	inch	inch	NN
55555	676	10	lengths	length	NNS
55555	676	11	,	,	,
55555	676	12	halving	halve	VBG
55555	676	13	each	each	DT
55555	676	14	stalk	stalk	NN
55555	676	15	lengthwise	lengthwise	RB
55555	676	16	,	,	,
55555	676	17	and	and	CC
55555	676	18	leaving	leave	VBG
55555	676	19	the	the	DT
55555	676	20	root	root	NN
55555	676	21	on	on	RP
55555	676	22	,	,	,
55555	676	23	wash	wash	VB
55555	676	24	well	well	NN
55555	676	25	and	and	CC
55555	676	26	parboil	parboil	NNP
55555	676	27	for	for	IN
55555	676	28	ten	ten	CD
55555	676	29	minutes	minute	NNS
55555	676	30	in	in	IN
55555	676	31	salted	salt	VBN
55555	676	32	water	water	NN
55555	676	33	or	or	CC
55555	676	34	milk	milk	NN
55555	676	35	,	,	,
55555	676	36	and	and	CC
55555	676	37	arrange	arrange	VB
55555	676	38	in	in	IN
55555	676	39	a	a	DT
55555	676	40	square	square	JJ
55555	676	41	,	,	,
55555	676	42	covered	covered	JJ
55555	676	43	casserole	casserole	NN
55555	676	44	.	.	.
55555	677	1	Put	put	NN
55555	677	2	2	2	CD
55555	677	3	tablespoons	tablespoon	NNS
55555	677	4	of	of	IN
55555	677	5	butter	butter	NN
55555	677	6	in	in	IN
55555	677	7	a	a	DT
55555	677	8	saucepan	saucepan	NN
55555	677	9	,	,	,
55555	677	10	and	and	CC
55555	677	11	when	when	WRB
55555	677	12	browned	brown	VBN
55555	677	13	add	add	VBP
55555	677	14	2	2	CD
55555	677	15	tablespoons	tablespoon	NNS
55555	677	16	of	of	IN
55555	677	17	flour	flour	NN
55555	677	18	.	.	.
55555	678	1	Stir	stir	VB
55555	678	2	until	until	IN
55555	678	3	well	well	RB
55555	678	4	dissolved	dissolve	VBN
55555	678	5	,	,	,
55555	678	6	then	then	RB
55555	678	7	add	add	VB
55555	678	8	2	2	CD
55555	678	9	cups	cup	NNS
55555	678	10	of	of	IN
55555	678	11	the	the	DT
55555	678	12	water	water	NN
55555	678	13	in	in	IN
55555	678	14	which	which	WDT
55555	678	15	the	the	DT
55555	678	16	celery	celery	NN
55555	678	17	cooked	cook	VBN
55555	678	18	,	,	,
55555	678	19	1	1	CD
55555	678	20	scant	scant	JJ
55555	678	21	teaspoon	teaspoon	NN
55555	678	22	of	of	IN
55555	678	23	salt	salt	NN
55555	678	24	,	,	,
55555	678	25	1	1	CD
55555	678	26	small	small	JJ
55555	678	27	saltspoon	saltspoon	NN
55555	678	28	of	of	IN
55555	678	29	pepper	pepper	NN
55555	678	30	,	,	,
55555	678	31	and	and	CC
55555	678	32	2	2	CD
55555	678	33	bay	bay	NN
55555	678	34	leaves	leave	NNS
55555	678	35	.	.	.
55555	679	1	Stir	stir	VB
55555	679	2	until	until	IN
55555	679	3	smooth	smooth	JJ
55555	679	4	,	,	,
55555	679	5	and	and	CC
55555	679	6	then	then	RB
55555	679	7	strain	strain	VB
55555	679	8	and	and	CC
55555	679	9	pour	pour	VB
55555	679	10	this	this	DT
55555	679	11	sauce	sauce	NN
55555	679	12	over	over	IN
55555	679	13	the	the	DT
55555	679	14	celery	celery	NN
55555	679	15	,	,	,
55555	679	16	add	add	VB
55555	679	17	1	1	CD
55555	679	18	teaspoon	teaspoon	NN
55555	679	19	of	of	IN
55555	679	20	sherry	sherry	NN
55555	679	21	or	or	CC
55555	679	22	Madeira	Madeira	NNP
55555	679	23	,	,	,
55555	679	24	cover	cover	VB
55555	679	25	the	the	DT
55555	679	26	dish	dish	NN
55555	679	27	,	,	,
55555	679	28	set	set	VBD
55555	679	29	it	-PRON-	PRP
55555	679	30	in	in	IN
55555	679	31	a	a	DT
55555	679	32	shallow	shallow	JJ
55555	679	33	pan	pan	NN
55555	679	34	containing	contain	VBG
55555	679	35	a	a	DT
55555	679	36	little	little	JJ
55555	679	37	water	water	NN
55555	679	38	,	,	,
55555	679	39	and	and	CC
55555	679	40	let	let	VB
55555	679	41	it	-PRON-	PRP
55555	679	42	cook	cook	VB
55555	679	43	for	for	IN
55555	679	44	half	half	PDT
55555	679	45	an	an	DT
55555	679	46	hour	hour	NN
55555	679	47	in	in	IN
55555	679	48	the	the	DT
55555	679	49	oven	oven	NN
55555	679	50	.	.	.
55555	680	1	Serve	serve	VB
55555	680	2	in	in	IN
55555	680	3	the	the	DT
55555	680	4	casserole	casserole	NN
55555	680	5	.	.	.
55555	681	1	BAKED	BAKED	NNP
55555	681	2	CELERY	CELERY	NNP
55555	681	3	Cut	cut	NN
55555	681	4	2	2	CD
55555	681	5	bunches	bunche	NNS
55555	681	6	of	of	IN
55555	681	7	celery	celery	NN
55555	681	8	into	into	IN
55555	681	9	two	two	CD
55555	681	10	-	-	HYPH
55555	681	11	inch	inch	NN
55555	681	12	lengths	length	NNS
55555	681	13	,	,	,
55555	681	14	wash	wash	VB
55555	681	15	thoroughly	thoroughly	RB
55555	681	16	,	,	,
55555	681	17	and	and	CC
55555	681	18	let	let	VB
55555	681	19	blanch	blanch	NN
55555	681	20	in	in	IN
55555	681	21	boiling	boil	VBG
55555	681	22	water	water	NN
55555	681	23	and	and	CC
55555	681	24	milk	milk	NN
55555	681	25	,	,	,
55555	681	26	using	use	VBG
55555	681	27	equal	equal	JJ
55555	681	28	quantities	quantity	NNS
55555	681	29	of	of	IN
55555	681	30	each	each	DT
55555	681	31	,	,	,
55555	681	32	for	for	IN
55555	681	33	fifteen	fifteen	CD
55555	681	34	minutes	minute	NNS
55555	681	35	,	,	,
55555	681	36	then	then	RB
55555	681	37	remove	remove	VB
55555	681	38	the	the	DT
55555	681	39	celery	celery	NN
55555	681	40	and	and	CC
55555	681	41	let	let	VB
55555	681	42	it	-PRON-	PRP
55555	681	43	cool	cool	VB
55555	681	44	;	;	:
55555	681	45	add	add	VB
55555	681	46	to	to	IN
55555	681	47	1	1	CD
55555	681	48	cup	cup	NN
55555	681	49	of	of	IN
55555	681	50	the	the	DT
55555	681	51	milk	milk	NN
55555	681	52	and	and	CC
55555	681	53	water	water	NN
55555	681	54	stock	stock	NN
55555	681	55	1	1	CD
55555	681	56	tablespoon	tablespoon	NN
55555	681	57	of	of	IN
55555	681	58	butter	butter	NN
55555	681	59	blended	blend	VBN
55555	681	60	with	with	IN
55555	681	61	1	1	CD
55555	681	62	tablespoon	tablespoon	NN
55555	681	63	of	of	IN
55555	681	64	flour	flour	NN
55555	681	65	,	,	,
55555	681	66	some	some	DT
55555	681	67	pepper	pepper	NN
55555	681	68	and	and	CC
55555	681	69	salt	salt	NN
55555	681	70	,	,	,
55555	681	71	and	and	CC
55555	681	72	when	when	WRB
55555	681	73	smoothed	smooth	VBN
55555	681	74	remove	remove	VBP
55555	681	75	from	from	IN
55555	681	76	the	the	DT
55555	681	77	fire	fire	NN
55555	681	78	and	and	CC
55555	681	79	beat	beat	VBD
55555	681	80	into	into	IN
55555	681	81	it	-PRON-	PRP
55555	681	82	vigorously	vigorously	RB
55555	681	83	2	2	CD
55555	681	84	eggs	egg	NNS
55555	681	85	.	.	.
55555	682	1	Arrange	arrange	VB
55555	682	2	the	the	DT
55555	682	3	celery	celery	NN
55555	682	4	in	in	IN
55555	682	5	a	a	DT
55555	682	6	buttered	butter	VBN
55555	682	7	baking	baking	NN
55555	682	8	dish	dish	NN
55555	682	9	,	,	,
55555	682	10	pour	pour	VB
55555	682	11	the	the	DT
55555	682	12	sauce	sauce	NN
55555	682	13	over	over	IN
55555	682	14	it	-PRON-	PRP
55555	682	15	,	,	,
55555	682	16	spread	spread	VB
55555	682	17	the	the	DT
55555	682	18	top	top	JJ
55555	682	19	thickly	thickly	RB
55555	682	20	with	with	IN
55555	682	21	crumbs	crumb	NNS
55555	682	22	,	,	,
55555	682	23	and	and	CC
55555	682	24	put	put	VBD
55555	682	25	in	in	IN
55555	682	26	the	the	DT
55555	682	27	oven	oven	NN
55555	682	28	.	.	.
55555	683	1	Cover	cover	VB
55555	683	2	for	for	IN
55555	683	3	twenty	twenty	CD
55555	683	4	minutes	minute	NNS
55555	683	5	,	,	,
55555	683	6	then	then	RB
55555	683	7	uncover	uncover	VBP
55555	683	8	and	and	CC
55555	683	9	let	let	VB
55555	683	10	brown	brown	NN
55555	683	11	nicely	nicely	RB
55555	683	12	before	before	IN
55555	683	13	serving	serve	VBG
55555	683	14	.	.	.
55555	684	1	CÊPES	cêpes	JJ
55555	684	2	IN	in	IN
55555	684	3	BLACK	black	NN
55555	684	4	BUTTER	butter	NN
55555	684	5	French	french	JJ
55555	684	6	Cêpes	Cêpes	NNPS
55555	684	7	come	come	VBP
55555	684	8	in	in	IN
55555	684	9	tin	tin	NN
55555	684	10	or	or	CC
55555	684	11	glass	glass	NN
55555	684	12	.	.	.
55555	685	1	Put	put	VB
55555	685	2	3	3	CD
55555	685	3	tablespoons	tablespoon	NNS
55555	685	4	of	of	IN
55555	685	5	butter	butter	NN
55555	685	6	in	in	IN
55555	685	7	a	a	DT
55555	685	8	pan	pan	NN
55555	685	9	,	,	,
55555	685	10	with	with	IN
55555	685	11	2	2	CD
55555	685	12	bay	bay	NN
55555	685	13	leaves	leave	NNS
55555	685	14	,	,	,
55555	685	15	a	a	DT
55555	685	16	few	few	JJ
55555	685	17	celery	celery	NN
55555	685	18	seeds	seed	NNS
55555	685	19	and	and	CC
55555	685	20	1	1	CD
55555	685	21	clove	clove	NN
55555	685	22	of	of	IN
55555	685	23	garlic	garlic	NN
55555	685	24	;	;	:
55555	685	25	let	let	VB
55555	685	26	it	-PRON-	PRP
55555	685	27	slowly	slowly	RB
55555	685	28	brown	brown	JJ
55555	685	29	.	.	.
55555	686	1	Strain	strain	VB
55555	686	2	and	and	CC
55555	686	3	add	add	VB
55555	686	4	cêpes	cêpe	NNS
55555	686	5	and	and	CC
55555	686	6	let	let	VB
55555	686	7	them	-PRON-	PRP
55555	686	8	heat	heat	VB
55555	686	9	in	in	IN
55555	686	10	the	the	DT
55555	686	11	butter	butter	NN
55555	686	12	.	.	.
55555	687	1	Season	season	NN
55555	687	2	with	with	IN
55555	687	3	salt	salt	NN
55555	687	4	and	and	CC
55555	687	5	paprika	paprika	VB
55555	687	6	and	and	CC
55555	687	7	serve	serve	VB
55555	687	8	very	very	RB
55555	687	9	hot	hot	JJ
55555	687	10	.	.	.
55555	688	1	AMERICAN	AMERICAN	NNP
55555	688	2	SWEET	SWEET	NNP
55555	688	3	CORN	corn	VB
55555	688	4	Sweet	sweet	JJ
55555	688	5	corn	corn	NN
55555	688	6	on	on	IN
55555	688	7	the	the	DT
55555	688	8	cob	cob	NN
55555	688	9	,	,	,
55555	688	10	which	which	WDT
55555	688	11	has	have	VBZ
55555	688	12	been	be	VBN
55555	688	13	picked	pick	VBN
55555	688	14	within	within	IN
55555	688	15	twenty	twenty	CD
55555	688	16	-	-	HYPH
55555	688	17	four	four	CD
55555	688	18	hours	hour	NNS
55555	688	19	of	of	IN
55555	688	20	the	the	DT
55555	688	21	time	time	NN
55555	688	22	of	of	IN
55555	688	23	using	use	VBG
55555	688	24	,	,	,
55555	688	25	should	should	MD
55555	688	26	be	be	VB
55555	688	27	dropped	drop	VBN
55555	688	28	into	into	IN
55555	688	29	rapidly	rapidly	RB
55555	688	30	boiling	boil	VBG
55555	688	31	,	,	,
55555	688	32	slightly	slightly	RB
55555	688	33	salted	salt	VBN
55555	688	34	water	water	NN
55555	688	35	,	,	,
55555	688	36	and	and	CC
55555	688	37	boiled	boil	VBD
55555	688	38	not	not	RB
55555	688	39	more	more	JJR
55555	688	40	than	than	IN
55555	688	41	eight	eight	CD
55555	688	42	or	or	CC
55555	688	43	ten	ten	CD
55555	688	44	minutes	minute	NNS
55555	688	45	.	.	.
55555	689	1	ROAST	roast	NN
55555	689	2	CORN	CORN	NNPS
55555	689	3	To	to	TO
55555	689	4	roast	roast	VB
55555	689	5	sweet	sweet	JJ
55555	689	6	corn	corn	NN
55555	689	7	,	,	,
55555	689	8	leave	leave	VB
55555	689	9	the	the	DT
55555	689	10	husks	husk	NNS
55555	689	11	on	on	IN
55555	689	12	the	the	DT
55555	689	13	cob	cob	NN
55555	689	14	,	,	,
55555	689	15	and	and	CC
55555	689	16	put	put	VBD
55555	689	17	in	in	RP
55555	689	18	a	a	DT
55555	689	19	slow	slow	JJ
55555	689	20	oven	oven	NN
55555	689	21	and	and	CC
55555	689	22	let	let	VB
55555	689	23	bake	bake	NN
55555	689	24	for	for	IN
55555	689	25	half	half	PDT
55555	689	26	an	an	DT
55555	689	27	hour	hour	NN
55555	689	28	.	.	.
55555	690	1	Take	take	VB
55555	690	2	off	off	RP
55555	690	3	the	the	DT
55555	690	4	husks	husk	NNS
55555	690	5	and	and	CC
55555	690	6	silk	silk	NN
55555	690	7	and	and	CC
55555	690	8	serve	serve	VB
55555	690	9	at	at	IN
55555	690	10	once	once	RB
55555	690	11	.	.	.
55555	691	1	Some	some	DT
55555	691	2	think	think	VBP
55555	691	3	this	this	DT
55555	691	4	method	method	NN
55555	691	5	of	of	IN
55555	691	6	cooking	cook	VBG
55555	691	7	the	the	DT
55555	691	8	delicate	delicate	JJ
55555	691	9	American	american	JJ
55555	691	10	vegetable	vegetable	NN
55555	691	11	retains	retain	VBZ
55555	691	12	the	the	DT
55555	691	13	flavour	flavour	NN
55555	691	14	of	of	IN
55555	691	15	the	the	DT
55555	691	16	corn	corn	NN
55555	691	17	more	more	JJR
55555	691	18	than	than	IN
55555	691	19	the	the	DT
55555	691	20	usual	usual	JJ
55555	691	21	way	way	NN
55555	691	22	of	of	IN
55555	691	23	boiling	boil	VBG
55555	691	24	it	-PRON-	PRP
55555	691	25	.	.	.
55555	692	1	CORN	CORN	NNS
55555	692	2	PUDDING	pudding	NN
55555	692	3	Use	use	VBP
55555	692	4	6	6	CD
55555	692	5	or	or	CC
55555	692	6	7	7	CD
55555	692	7	ears	ear	NNS
55555	692	8	of	of	IN
55555	692	9	sweet	sweet	JJ
55555	692	10	corn	corn	NN
55555	692	11	,	,	,
55555	692	12	and	and	CC
55555	692	13	cut	cut	VB
55555	692	14	each	each	DT
55555	692	15	row	row	NN
55555	692	16	down	down	IN
55555	692	17	the	the	DT
55555	692	18	middle	middle	NN
55555	692	19	with	with	IN
55555	692	20	a	a	DT
55555	692	21	sharp	sharp	JJ
55555	692	22	knife	knife	NN
55555	692	23	,	,	,
55555	692	24	and	and	CC
55555	692	25	then	then	RB
55555	692	26	cut	cut	VB
55555	692	27	the	the	DT
55555	692	28	grains	grain	NNS
55555	692	29	from	from	IN
55555	692	30	the	the	DT
55555	692	31	ear	ear	NN
55555	692	32	,	,	,
55555	692	33	and	and	CC
55555	692	34	add	add	VB
55555	692	35	to	to	IN
55555	692	36	them	-PRON-	PRP
55555	692	37	2	2	CD
55555	692	38	cups	cup	NNS
55555	692	39	of	of	IN
55555	692	40	milk	milk	NN
55555	692	41	,	,	,
55555	692	42	1	1	CD
55555	692	43	teaspoon	teaspoon	NN
55555	692	44	of	of	IN
55555	692	45	salt	salt	NN
55555	692	46	,	,	,
55555	692	47	1	1	CD
55555	692	48	saltspoon	saltspoon	NN
55555	692	49	of	of	IN
55555	692	50	pepper	pepper	NN
55555	692	51	,	,	,
55555	692	52	1	1	CD
55555	692	53	teaspoon	teaspoon	NN
55555	692	54	of	of	IN
55555	692	55	sugar	sugar	NN
55555	692	56	,	,	,
55555	692	57	1	1	CD
55555	692	58	tablespoon	tablespoon	NN
55555	692	59	of	of	IN
55555	692	60	melted	melted	JJ
55555	692	61	butter	butter	NN
55555	692	62	,	,	,
55555	692	63	and	and	CC
55555	692	64	2	2	CD
55555	692	65	slightly	slightly	RB
55555	692	66	beaten	beat	VBN
55555	692	67	eggs	egg	NNS
55555	692	68	.	.	.
55555	693	1	Put	put	VB
55555	693	2	this	this	DT
55555	693	3	into	into	IN
55555	693	4	a	a	DT
55555	693	5	baking	baking	NN
55555	693	6	dish	dish	NN
55555	693	7	and	and	CC
55555	693	8	bake	bake	VB
55555	693	9	like	like	IN
55555	693	10	a	a	DT
55555	693	11	custard	custard	NN
55555	693	12	,	,	,
55555	693	13	in	in	IN
55555	693	14	a	a	DT
55555	693	15	slow	slow	JJ
55555	693	16	oven	oven	NN
55555	693	17	for	for	IN
55555	693	18	half	half	PDT
55555	693	19	an	an	DT
55555	693	20	hour	hour	NN
55555	693	21	,	,	,
55555	693	22	taking	take	VBG
55555	693	23	care	care	NN
55555	693	24	it	-PRON-	PRP
55555	693	25	does	do	VBZ
55555	693	26	not	not	RB
55555	693	27	cook	cook	VB
55555	693	28	too	too	RB
55555	693	29	long	long	RB
55555	693	30	nor	nor	CC
55555	693	31	get	get	VB
55555	693	32	too	too	RB
55555	693	33	hot	hot	JJ
55555	693	34	lest	lest	IN
55555	693	35	it	-PRON-	PRP
55555	693	36	curdle	curdle	VBP
55555	693	37	.	.	.
55555	694	1	Canned	can	VBN
55555	694	2	corn	corn	NN
55555	694	3	may	may	MD
55555	694	4	be	be	VB
55555	694	5	used	use	VBN
55555	694	6	when	when	WRB
55555	694	7	fresh	fresh	JJ
55555	694	8	is	be	VBZ
55555	694	9	out	out	IN
55555	694	10	of	of	IN
55555	694	11	season	season	NN
55555	694	12	.	.	.
55555	695	1	CORN	corn	NN
55555	695	2	PUDDING	pudding	NN
55555	695	3	IN	in	IN
55555	695	4	TOMATO	tomato	NN
55555	695	5	OR	or	CC
55555	695	6	PEPPER	pepper	NN
55555	695	7	CASES	case	NNS
55555	695	8	Bake	bake	VBP
55555	695	9	the	the	DT
55555	695	10	preceding	preceding	NN
55555	695	11	in	in	IN
55555	695	12	cases	case	NNS
55555	695	13	made	make	VBN
55555	695	14	by	by	IN
55555	695	15	scooping	scoop	VBG
55555	695	16	a	a	DT
55555	695	17	large	large	JJ
55555	695	18	part	part	NN
55555	695	19	of	of	IN
55555	695	20	the	the	DT
55555	695	21	inside	inside	NN
55555	695	22	from	from	IN
55555	695	23	large	large	JJ
55555	695	24	,	,	,
55555	695	25	solid	solid	JJ
55555	695	26	tomatoes	tomato	NNS
55555	695	27	,	,	,
55555	695	28	or	or	CC
55555	695	29	in	in	IN
55555	695	30	hollowed	hollow	VBN
55555	695	31	-	-	HYPH
55555	695	32	out	out	RP
55555	695	33	green	green	JJ
55555	695	34	,	,	,
55555	695	35	sweet	sweet	JJ
55555	695	36	peppers	pepper	NNS
55555	695	37	.	.	.
55555	696	1	CORN	corn	NN
55555	696	2	CREOLE	creole	NN
55555	696	3	Put	put	NN
55555	696	4	1	1	CD
55555	696	5	can	can	MD
55555	696	6	of	of	IN
55555	696	7	corn	corn	NN
55555	696	8	into	into	IN
55555	696	9	a	a	DT
55555	696	10	saucepan	saucepan	NN
55555	696	11	with	with	IN
55555	696	12	1	1	CD
55555	696	13	tablespoon	tablespoon	NN
55555	696	14	of	of	IN
55555	696	15	chopped	chop	VBN
55555	696	16	green	green	JJ
55555	696	17	peppers	pepper	NNS
55555	696	18	and	and	CC
55555	696	19	1/2	1/2	CD
55555	696	20	cup	cup	NN
55555	696	21	of	of	IN
55555	696	22	milk	milk	NN
55555	696	23	,	,	,
55555	696	24	and	and	CC
55555	696	25	cook	cook	VB
55555	696	26	slowly	slowly	RB
55555	696	27	for	for	IN
55555	696	28	ten	ten	CD
55555	696	29	minutes	minute	NNS
55555	696	30	;	;	:
55555	696	31	then	then	RB
55555	696	32	season	season	VB
55555	696	33	with	with	IN
55555	696	34	salt	salt	NN
55555	696	35	and	and	CC
55555	696	36	pepper	pepper	NN
55555	696	37	and	and	CC
55555	696	38	add	add	VB
55555	696	39	1	1	CD
55555	696	40	tablespoon	tablespoon	NN
55555	696	41	of	of	IN
55555	696	42	butter	butter	NN
55555	696	43	and	and	CC
55555	696	44	serve	serve	VB
55555	696	45	.	.	.
55555	697	1	This	this	DT
55555	697	2	may	may	MD
55555	697	3	be	be	VB
55555	697	4	put	put	VBN
55555	697	5	in	in	IN
55555	697	6	a	a	DT
55555	697	7	baking	baking	NN
55555	697	8	dish	dish	NN
55555	697	9	,	,	,
55555	697	10	covered	cover	VBN
55555	697	11	with	with	IN
55555	697	12	crumbs	crumb	NNS
55555	697	13	,	,	,
55555	697	14	and	and	CC
55555	697	15	baked	bake	VBD
55555	697	16	for	for	IN
55555	697	17	fifteen	fifteen	CD
55555	697	18	minutes	minute	NNS
55555	697	19	.	.	.
55555	698	1	CORN	corn	NN
55555	698	2	AND	and	CC
55555	698	3	TOMATO	tomato	NN
55555	698	4	PIE	PIE	NNP
55555	698	5	Butter	Butter	NNP
55555	698	6	a	a	DT
55555	698	7	pudding	pudding	JJ
55555	698	8	dish	dish	NN
55555	698	9	and	and	CC
55555	698	10	fill	fill	VB
55555	698	11	it	-PRON-	PRP
55555	698	12	with	with	IN
55555	698	13	alternate	alternate	JJ
55555	698	14	layers	layer	NNS
55555	698	15	of	of	IN
55555	698	16	boiled	boil	VBN
55555	698	17	or	or	CC
55555	698	18	canned	can	VBN
55555	698	19	corn	corn	NN
55555	698	20	and	and	CC
55555	698	21	tomatoes	tomato	NNS
55555	698	22	,	,	,
55555	698	23	and	and	CC
55555	698	24	season	season	NN
55555	698	25	with	with	IN
55555	698	26	salt	salt	NN
55555	698	27	,	,	,
55555	698	28	pepper	pepper	NN
55555	698	29	,	,	,
55555	698	30	and	and	CC
55555	698	31	butter	butter	NN
55555	698	32	;	;	:
55555	698	33	cover	cover	VB
55555	698	34	the	the	DT
55555	698	35	top	top	NN
55555	698	36	with	with	IN
55555	698	37	pie	pie	NN
55555	698	38	-	-	HYPH
55555	698	39	crust	crust	NN
55555	698	40	and	and	CC
55555	698	41	bake	bake	NN
55555	698	42	in	in	RP
55555	698	43	a	a	DT
55555	698	44	moderately	moderately	RB
55555	698	45	hot	hot	JJ
55555	698	46	oven	oven	NN
55555	698	47	for	for	IN
55555	698	48	fifteen	fifteen	CD
55555	698	49	minutes	minute	NNS
55555	698	50	.	.	.
55555	699	1	If	if	IN
55555	699	2	a	a	DT
55555	699	3	crust	crust	NN
55555	699	4	is	be	VBZ
55555	699	5	not	not	RB
55555	699	6	desired	desire	VBN
55555	699	7	the	the	DT
55555	699	8	dish	dish	NN
55555	699	9	can	can	MD
55555	699	10	be	be	VB
55555	699	11	covered	cover	VBN
55555	699	12	with	with	IN
55555	699	13	bread	bread	NN
55555	699	14	crumbs	crumb	NNS
55555	699	15	and	and	CC
55555	699	16	browned	brown	VBN
55555	699	17	.	.	.
55555	700	1	If	if	IN
55555	700	2	fresh	fresh	JJ
55555	700	3	tomatoes	tomato	NNS
55555	700	4	and	and	CC
55555	700	5	corn	corn	NN
55555	700	6	are	be	VBP
55555	700	7	used	use	VBN
55555	700	8	the	the	DT
55555	700	9	pie	pie	NN
55555	700	10	will	will	MD
55555	700	11	require	require	VB
55555	700	12	twice	twice	PDT
55555	700	13	the	the	DT
55555	700	14	time	time	NN
55555	700	15	to	to	TO
55555	700	16	cook	cook	VB
55555	700	17	,	,	,
55555	700	18	the	the	DT
55555	700	19	first	first	JJ
55555	700	20	half	half	NN
55555	700	21	of	of	IN
55555	700	22	the	the	DT
55555	700	23	time	time	NN
55555	700	24	covered	cover	VBN
55555	700	25	with	with	IN
55555	700	26	a	a	DT
55555	700	27	plate	plate	NN
55555	700	28	,	,	,
55555	700	29	and	and	CC
55555	700	30	the	the	DT
55555	700	31	last	last	JJ
55555	700	32	half	half	NN
55555	700	33	uncovered	uncover	VBN
55555	700	34	.	.	.
55555	701	1	CORN	corn	NN
55555	701	2	CHOWDER	CHOWDER	NNP
55555	701	3	Put	put	NN
55555	701	4	1	1	CD
55555	701	5	tablespoon	tablespoon	NN
55555	701	6	of	of	IN
55555	701	7	butter	butter	NN
55555	701	8	in	in	IN
55555	701	9	a	a	DT
55555	701	10	saucepan	saucepan	NN
55555	701	11	,	,	,
55555	701	12	and	and	CC
55555	701	13	when	when	WRB
55555	701	14	melted	melt	VBN
55555	701	15	add	add	VBP
55555	701	16	1	1	CD
55555	701	17	sliced	sliced	JJ
55555	701	18	onion	onion	NN
55555	701	19	,	,	,
55555	701	20	and	and	CC
55555	701	21	let	let	VB
55555	701	22	cook	cook	NN
55555	701	23	slowly	slowly	RB
55555	701	24	for	for	IN
55555	701	25	five	five	CD
55555	701	26	minutes	minute	NNS
55555	701	27	;	;	:
55555	701	28	then	then	RB
55555	701	29	add	add	VB
55555	701	30	to	to	IN
55555	701	31	it	-PRON-	PRP
55555	701	32	4	4	CD
55555	701	33	cups	cup	NNS
55555	701	34	of	of	IN
55555	701	35	potatoes	potato	NNS
55555	701	36	which	which	WDT
55555	701	37	have	have	VBP
55555	701	38	been	be	VBN
55555	701	39	parboiled	parboil	VBN
55555	701	40	for	for	IN
55555	701	41	five	five	CD
55555	701	42	minutes	minute	NNS
55555	701	43	,	,	,
55555	701	44	and	and	CC
55555	701	45	then	then	RB
55555	701	46	cut	cut	VBD
55555	701	47	in	in	IN
55555	701	48	small	small	JJ
55555	701	49	squares	square	NNS
55555	701	50	,	,	,
55555	701	51	and	and	CC
55555	701	52	2	2	CD
55555	701	53	cups	cup	NNS
55555	701	54	of	of	IN
55555	701	55	boiling	boil	VBG
55555	701	56	water	water	NN
55555	701	57	.	.	.
55555	702	1	Let	let	VB
55555	702	2	cook	cook	NN
55555	702	3	for	for	IN
55555	702	4	twenty	twenty	CD
55555	702	5	minutes	minute	NNS
55555	702	6	or	or	CC
55555	702	7	until	until	IN
55555	702	8	the	the	DT
55555	702	9	potatoes	potato	NNS
55555	702	10	are	be	VBP
55555	702	11	tender	tender	JJ
55555	702	12	,	,	,
55555	702	13	then	then	RB
55555	702	14	add	add	VB
55555	702	15	1	1	CD
55555	702	16	can	can	MD
55555	702	17	of	of	IN
55555	702	18	sweet	sweet	JJ
55555	702	19	corn	corn	NN
55555	702	20	,	,	,
55555	702	21	4	4	CD
55555	702	22	cups	cup	NNS
55555	702	23	of	of	IN
55555	702	24	hot	hot	JJ
55555	702	25	milk	milk	NN
55555	702	26	,	,	,
55555	702	27	1	1	CD
55555	702	28	tablespoon	tablespoon	NN
55555	702	29	of	of	IN
55555	702	30	butter	butter	NN
55555	702	31	,	,	,
55555	702	32	and	and	CC
55555	702	33	plenty	plenty	NN
55555	702	34	of	of	IN
55555	702	35	salt	salt	NN
55555	702	36	and	and	CC
55555	702	37	pepper	pepper	NN
55555	702	38	,	,	,
55555	702	39	and	and	CC
55555	702	40	let	let	VB
55555	702	41	heat	heat	NN
55555	702	42	through	through	RB
55555	702	43	.	.	.
55555	703	1	Break	break	VB
55555	703	2	8	8	CD
55555	703	3	soda	soda	NN
55555	703	4	crackers	cracker	NNS
55555	703	5	into	into	IN
55555	703	6	a	a	DT
55555	703	7	deep	deep	JJ
55555	703	8	dish	dish	NN
55555	703	9	,	,	,
55555	703	10	and	and	CC
55555	703	11	pour	pour	VB
55555	703	12	the	the	DT
55555	703	13	chowder	chowder	NN
55555	703	14	over	over	IN
55555	703	15	them	-PRON-	PRP
55555	703	16	to	to	TO
55555	703	17	serve	serve	VB
55555	703	18	.	.	.
55555	704	1	RHODE	RHODE	NNP
55555	704	2	ISLAND	ISLAND	NNP
55555	704	3	ESCALLOP	ESCALLOP	NNP
55555	704	4	Bake	bake	NN
55555	704	5	4	4	CD
55555	704	6	medium	medium	NN
55555	704	7	-	-	HYPH
55555	704	8	sized	sized	JJ
55555	704	9	sweet	sweet	JJ
55555	704	10	potatoes	potato	NNS
55555	704	11	for	for	IN
55555	704	12	half	half	PDT
55555	704	13	an	an	DT
55555	704	14	hour	hour	NN
55555	704	15	,	,	,
55555	704	16	then	then	RB
55555	704	17	scrape	scrape	VB
55555	704	18	out	out	RP
55555	704	19	the	the	DT
55555	704	20	potato	potato	NN
55555	704	21	and	and	CC
55555	704	22	chop	chop	VB
55555	704	23	it	-PRON-	PRP
55555	704	24	into	into	IN
55555	704	25	small	small	JJ
55555	704	26	bits	bit	NNS
55555	704	27	.	.	.
55555	705	1	Boil	Boil	NNP
55555	705	2	2	2	CD
55555	705	3	ears	ear	NNS
55555	705	4	of	of	IN
55555	705	5	green	green	JJ
55555	705	6	corn	corn	NN
55555	705	7	for	for	IN
55555	705	8	ten	ten	CD
55555	705	9	minutes	minute	NNS
55555	705	10	,	,	,
55555	705	11	run	run	VB
55555	705	12	a	a	DT
55555	705	13	sharp	sharp	JJ
55555	705	14	knife	knife	NN
55555	705	15	down	down	IN
55555	705	16	each	each	DT
55555	705	17	row	row	NN
55555	705	18	of	of	IN
55555	705	19	grains	grain	NNS
55555	705	20	,	,	,
55555	705	21	cutting	cut	VBG
55555	705	22	them	-PRON-	PRP
55555	705	23	in	in	IN
55555	705	24	two	two	CD
55555	705	25	,	,	,
55555	705	26	and	and	CC
55555	705	27	then	then	RB
55555	705	28	cut	cut	VB
55555	705	29	the	the	DT
55555	705	30	corn	corn	NN
55555	705	31	from	from	IN
55555	705	32	the	the	DT
55555	705	33	cob	cob	NN
55555	705	34	and	and	CC
55555	705	35	mix	mix	VB
55555	705	36	it	-PRON-	PRP
55555	705	37	with	with	IN
55555	705	38	the	the	DT
55555	705	39	chopped	chopped	JJ
55555	705	40	sweet	sweet	JJ
55555	705	41	potato	potato	NN
55555	705	42	.	.	.
55555	706	1	Butter	butter	NN
55555	706	2	six	six	CD
55555	706	3	individual	individual	JJ
55555	706	4	gratin	gratin	NN
55555	706	5	dishes	dish	NNS
55555	706	6	and	and	CC
55555	706	7	fill	fill	VB
55555	706	8	them	-PRON-	PRP
55555	706	9	with	with	IN
55555	706	10	the	the	DT
55555	706	11	mixed	mix	VBN
55555	706	12	corn	corn	NN
55555	706	13	and	and	CC
55555	706	14	potato	potato	NN
55555	706	15	,	,	,
55555	706	16	sprinkle	sprinkle	VB
55555	706	17	them	-PRON-	PRP
55555	706	18	with	with	IN
55555	706	19	salt	salt	NN
55555	706	20	,	,	,
55555	706	21	pour	pour	VB
55555	706	22	1	1	CD
55555	706	23	tablespoon	tablespoon	NN
55555	706	24	of	of	IN
55555	706	25	melted	melted	JJ
55555	706	26	butter	butter	NN
55555	706	27	over	over	IN
55555	706	28	each	each	DT
55555	706	29	,	,	,
55555	706	30	cover	cover	VB
55555	706	31	with	with	IN
55555	706	32	bread	bread	NN
55555	706	33	crumbs	crumb	NNS
55555	706	34	,	,	,
55555	706	35	and	and	CC
55555	706	36	let	let	VB
55555	706	37	cook	cook	NN
55555	706	38	for	for	IN
55555	706	39	eight	eight	CD
55555	706	40	or	or	CC
55555	706	41	ten	ten	CD
55555	706	42	minutes	minute	NNS
55555	706	43	in	in	IN
55555	706	44	the	the	DT
55555	706	45	oven	oven	NN
55555	706	46	.	.	.
55555	707	1	The	the	DT
55555	707	2	same	same	JJ
55555	707	3	mixture	mixture	NN
55555	707	4	can	can	MD
55555	707	5	be	be	VB
55555	707	6	used	use	VBN
55555	707	7	to	to	TO
55555	707	8	fill	fill	VB
55555	707	9	a	a	DT
55555	707	10	baking	baking	NN
55555	707	11	dish	dish	NN
55555	707	12	,	,	,
55555	707	13	and	and	CC
55555	707	14	enough	enough	JJ
55555	707	15	melted	melted	JJ
55555	707	16	butter	butter	NN
55555	707	17	used	use	VBN
55555	707	18	to	to	TO
55555	707	19	moisten	moisten	VB
55555	707	20	the	the	DT
55555	707	21	potato	potato	NN
55555	707	22	thoroughly	thoroughly	RB
55555	707	23	.	.	.
55555	708	1	STEWED	STEWED	NNP
55555	708	2	CUCUMBERS	CUCUMBERS	NNPS
55555	708	3	Peel	peel	NN
55555	708	4	4	4	CD
55555	708	5	or	or	CC
55555	708	6	5	5	CD
55555	708	7	cucumbers	cucumber	NNS
55555	708	8	,	,	,
55555	708	9	quarter	quarter	VB
55555	708	10	them	-PRON-	PRP
55555	708	11	,	,	,
55555	708	12	and	and	CC
55555	708	13	cover	cover	VB
55555	708	14	them	-PRON-	PRP
55555	708	15	with	with	IN
55555	708	16	boiling	boil	VBG
55555	708	17	salted	salt	VBN
55555	708	18	water	water	NN
55555	708	19	,	,	,
55555	708	20	and	and	CC
55555	708	21	let	let	VB
55555	708	22	them	-PRON-	PRP
55555	708	23	cook	cook	VB
55555	708	24	from	from	IN
55555	708	25	twenty	twenty	CD
55555	708	26	to	to	IN
55555	708	27	thirty	thirty	CD
55555	708	28	minutes	minute	NNS
55555	708	29	;	;	:
55555	708	30	then	then	RB
55555	708	31	drain	drain	VB
55555	708	32	,	,	,
55555	708	33	saving	save	VBG
55555	708	34	the	the	DT
55555	708	35	water	water	NN
55555	708	36	in	in	IN
55555	708	37	which	which	WDT
55555	708	38	they	-PRON-	PRP
55555	708	39	were	be	VBD
55555	708	40	cooked	cook	VBN
55555	708	41	.	.	.
55555	709	1	Make	make	VB
55555	709	2	a	a	DT
55555	709	3	sauce	sauce	NN
55555	709	4	of	of	IN
55555	709	5	2	2	CD
55555	709	6	tablespoons	tablespoon	NNS
55555	709	7	of	of	IN
55555	709	8	butter	butter	NN
55555	709	9	and	and	CC
55555	709	10	2	2	CD
55555	709	11	tablespoons	tablespoon	NNS
55555	709	12	of	of	IN
55555	709	13	flour	flour	NN
55555	709	14	rubbed	rub	VBN
55555	709	15	together	together	RB
55555	709	16	,	,	,
55555	709	17	and	and	CC
55555	709	18	2	2	CD
55555	709	19	cups	cup	NNS
55555	709	20	of	of	IN
55555	709	21	the	the	DT
55555	709	22	water	water	NN
55555	709	23	in	in	IN
55555	709	24	which	which	WDT
55555	709	25	the	the	DT
55555	709	26	cucumbers	cucumber	NNS
55555	709	27	were	be	VBD
55555	709	28	boiled	boil	VBN
55555	709	29	,	,	,
55555	709	30	stir	stir	VB
55555	709	31	until	until	IN
55555	709	32	smooth	smooth	JJ
55555	709	33	,	,	,
55555	709	34	and	and	CC
55555	709	35	when	when	WRB
55555	709	36	it	-PRON-	PRP
55555	709	37	boils	boil	VBZ
55555	709	38	add	add	VB
55555	709	39	the	the	DT
55555	709	40	juice	juice	NN
55555	709	41	of	of	IN
55555	709	42	1	1	CD
55555	709	43	lemon	lemon	NN
55555	709	44	,	,	,
55555	709	45	1	1	CD
55555	709	46	teaspoon	teaspoon	NN
55555	709	47	of	of	IN
55555	709	48	salt	salt	NN
55555	709	49	,	,	,
55555	709	50	and	and	CC
55555	709	51	some	some	DT
55555	709	52	paprika	paprika	NNS
55555	709	53	;	;	:
55555	709	54	arrange	arrange	VB
55555	709	55	the	the	DT
55555	709	56	cucumbers	cucumber	NNS
55555	709	57	on	on	IN
55555	709	58	slices	slice	NNS
55555	709	59	of	of	IN
55555	709	60	toast	toast	NN
55555	709	61	and	and	CC
55555	709	62	serve	serve	VB
55555	709	63	with	with	IN
55555	709	64	the	the	DT
55555	709	65	sauce	sauce	NN
55555	709	66	poured	pour	VBD
55555	709	67	over	over	IN
55555	709	68	them	-PRON-	PRP
55555	709	69	.	.	.
55555	710	1	STUFFED	stuffed	NN
55555	710	2	CUCUMBERS	cucumber	NNS
55555	710	3	Peel	peel	VBP
55555	710	4	the	the	DT
55555	710	5	cucumbers	cucumber	NNS
55555	710	6	and	and	CC
55555	710	7	cut	cut	VBN
55555	710	8	into	into	IN
55555	710	9	pieces	piece	NNS
55555	710	10	about	about	IN
55555	710	11	two	two	CD
55555	710	12	inches	inch	NNS
55555	710	13	long	long	JJ
55555	710	14	,	,	,
55555	710	15	scoop	scoop	VB
55555	710	16	out	out	RP
55555	710	17	the	the	DT
55555	710	18	centre	centre	NN
55555	710	19	of	of	IN
55555	710	20	each	each	DT
55555	710	21	piece	piece	NN
55555	710	22	about	about	IN
55555	710	23	half	half	JJ
55555	710	24	-	-	HYPH
55555	710	25	way	way	NN
55555	710	26	down	down	RB
55555	710	27	to	to	TO
55555	710	28	form	form	VB
55555	710	29	a	a	DT
55555	710	30	cup	cup	NN
55555	710	31	,	,	,
55555	710	32	fill	fill	VB
55555	710	33	this	this	DT
55555	710	34	with	with	IN
55555	710	35	chopped	chopped	JJ
55555	710	36	onions	onion	NNS
55555	710	37	and	and	CC
55555	710	38	chopped	chop	VBD
55555	710	39	mushrooms	mushroom	NNS
55555	710	40	that	that	WDT
55555	710	41	have	have	VBP
55555	710	42	been	be	VBN
55555	710	43	fried	fry	VBN
55555	710	44	together	together	RB
55555	710	45	in	in	IN
55555	710	46	butter	butter	NN
55555	710	47	,	,	,
55555	710	48	cover	cover	VB
55555	710	49	the	the	DT
55555	710	50	tops	top	NNS
55555	710	51	with	with	IN
55555	710	52	crumbs	crumb	NNS
55555	710	53	,	,	,
55555	710	54	and	and	CC
55555	710	55	let	let	VB
55555	710	56	brown	brown	JJ
55555	710	57	in	in	IN
55555	710	58	the	the	DT
55555	710	59	oven	oven	NN
55555	710	60	.	.	.
55555	711	1	FRIED	FRIED	NNP
55555	711	2	EGG	EGG	NNP
55555	711	3	-	-	HYPH
55555	711	4	PLANT	PLANT	NNP
55555	711	5	WITH	with	IN
55555	711	6	SAUCE	SAUCE	VBN
55555	711	7	TARTARE	tartare	NN
55555	711	8	Peel	peel	NN
55555	711	9	and	and	CC
55555	711	10	cut	cut	VB
55555	711	11	an	an	DT
55555	711	12	egg	egg	NN
55555	711	13	-	-	HYPH
55555	711	14	plant	plant	NN
55555	711	15	into	into	IN
55555	711	16	half	half	JJ
55555	711	17	-	-	HYPH
55555	711	18	inch	inch	NN
55555	711	19	slices	slice	NNS
55555	711	20	,	,	,
55555	711	21	dust	dust	NN
55555	711	22	quickly	quickly	RB
55555	711	23	with	with	IN
55555	711	24	salt	salt	NN
55555	711	25	and	and	CC
55555	711	26	pepper	pepper	NN
55555	711	27	,	,	,
55555	711	28	roll	roll	NN
55555	711	29	in	in	IN
55555	711	30	beaten	beat	VBN
55555	711	31	egg	egg	NN
55555	711	32	-	-	HYPH
55555	711	33	yolk	yolk	NNP
55555	711	34	,	,	,
55555	711	35	then	then	RB
55555	711	36	in	in	IN
55555	711	37	fine	fine	JJ
55555	711	38	bread	bread	NN
55555	711	39	crumbs	crumb	VBZ
55555	711	40	,	,	,
55555	711	41	and	and	CC
55555	711	42	fry	fry	VB
55555	711	43	in	in	IN
55555	711	44	hot	hot	JJ
55555	711	45	vegetable	vegetable	NN
55555	711	46	fat	fat	NN
55555	711	47	;	;	:
55555	711	48	drain	drain	VB
55555	711	49	on	on	IN
55555	711	50	brown	brown	JJ
55555	711	51	paper	paper	NN
55555	711	52	and	and	CC
55555	711	53	serve	serve	VB
55555	711	54	very	very	RB
55555	711	55	hot	hot	JJ
55555	711	56	.	.	.
55555	712	1	Either	either	DT
55555	712	2	serve	serve	VB
55555	712	3	sauce	sauce	NN
55555	712	4	Tartare	tartare	VBP
55555	712	5	with	with	IN
55555	712	6	this	this	DT
55555	712	7	,	,	,
55555	712	8	or	or	CC
55555	712	9	arrange	arrange	VB
55555	712	10	a	a	DT
55555	712	11	spoonful	spoonful	JJ
55555	712	12	on	on	IN
55555	712	13	each	each	DT
55555	712	14	round	round	NN
55555	712	15	of	of	IN
55555	712	16	egg	egg	NN
55555	712	17	-	-	HYPH
55555	712	18	plant	plant	NN
55555	712	19	.	.	.
55555	713	1	Garnish	garnish	VB
55555	713	2	with	with	IN
55555	713	3	sprigs	sprig	NNS
55555	713	4	of	of	IN
55555	713	5	watercress	watercress	NN
55555	713	6	,	,	,
55555	713	7	celery	celery	NN
55555	713	8	tops	top	NNS
55555	713	9	,	,	,
55555	713	10	or	or	CC
55555	713	11	parsley	parsley	NN
55555	713	12	.	.	.
55555	714	1	FRIED	FRIED	NNP
55555	714	2	EGG	EGG	NNP
55555	714	3	-	-	HYPH
55555	714	4	PLANT	PLANT	NNP
55555	714	5	WITH	with	IN
55555	714	6	TOMATO	TOMATO	NNP
55555	714	7	SAUCE	SAUCE	VBN
55555	714	8	Fry	Fry	NNP
55555	714	9	as	as	IN
55555	714	10	in	in	IN
55555	714	11	foregoing	foregoing	NN
55555	714	12	recipe	recipe	NN
55555	714	13	and	and	CC
55555	714	14	serve	serve	VB
55555	714	15	a	a	DT
55555	714	16	savoury	savoury	NN
55555	714	17	tomato	tomato	NN
55555	714	18	sauce	sauce	NN
55555	714	19	with	with	IN
55555	714	20	the	the	DT
55555	714	21	egg	egg	NN
55555	714	22	-	-	HYPH
55555	714	23	plant	plant	NN
55555	714	24	.	.	.
55555	715	1	Never	never	RB
55555	715	2	soak	soak	VB
55555	715	3	egg	egg	NN
55555	715	4	-	-	HYPH
55555	715	5	plant	plant	NN
55555	715	6	in	in	IN
55555	715	7	salt	salt	NN
55555	715	8	and	and	CC
55555	715	9	water	water	NN
55555	715	10	,	,	,
55555	715	11	as	as	IN
55555	715	12	it	-PRON-	PRP
55555	715	13	takes	take	VBZ
55555	715	14	away	away	RB
55555	715	15	its	-PRON-	PRP$
55555	715	16	crispness	crispness	NN
55555	715	17	.	.	.
55555	716	1	CREAMED	CREAMED	NNS
55555	716	2	ENDIVE	ENDIVE	NNP
55555	716	3	Cut	cut	VBP
55555	716	4	the	the	DT
55555	716	5	outside	outside	JJ
55555	716	6	leaves	leave	NNS
55555	716	7	from	from	IN
55555	716	8	heads	head	NNS
55555	716	9	of	of	IN
55555	716	10	endive	endive	JJ
55555	716	11	,	,	,
55555	716	12	and	and	CC
55555	716	13	wash	wash	VB
55555	716	14	the	the	DT
55555	716	15	endive	endive	NN
55555	716	16	thoroughly	thoroughly	RB
55555	716	17	;	;	:
55555	716	18	then	then	RB
55555	716	19	drain	drain	VB
55555	716	20	and	and	CC
55555	716	21	put	put	VBD
55555	716	22	in	in	RP
55555	716	23	boiling	boil	VBG
55555	716	24	salted	salt	VBN
55555	716	25	water	water	NN
55555	716	26	for	for	IN
55555	716	27	fifteen	fifteen	CD
55555	716	28	minutes	minute	NNS
55555	716	29	.	.	.
55555	717	1	Drain	drain	VB
55555	717	2	again	again	RB
55555	717	3	and	and	CC
55555	717	4	cover	cover	VB
55555	717	5	with	with	IN
55555	717	6	cold	cold	JJ
55555	717	7	water	water	NN
55555	717	8	for	for	IN
55555	717	9	a	a	DT
55555	717	10	few	few	JJ
55555	717	11	minutes	minute	NNS
55555	717	12	,	,	,
55555	717	13	then	then	RB
55555	717	14	chop	chop	VB
55555	717	15	and	and	CC
55555	717	16	put	put	VBD
55555	717	17	in	in	RP
55555	717	18	a	a	DT
55555	717	19	saucepan	saucepan	NN
55555	717	20	with	with	IN
55555	717	21	some	some	DT
55555	717	22	butter	butter	NN
55555	717	23	,	,	,
55555	717	24	allowing	allow	VBG
55555	717	25	1	1	CD
55555	717	26	tablespoon	tablespoon	NN
55555	717	27	for	for	IN
55555	717	28	each	each	DT
55555	717	29	head	head	NN
55555	717	30	of	of	IN
55555	717	31	endive	endive	NN
55555	717	32	,	,	,
55555	717	33	cover	cover	VB
55555	717	34	and	and	CC
55555	717	35	let	let	VB
55555	717	36	cook	cook	NN
55555	717	37	slowly	slowly	RB
55555	717	38	for	for	IN
55555	717	39	ten	ten	CD
55555	717	40	minutes	minute	NNS
55555	717	41	,	,	,
55555	717	42	salt	salt	NN
55555	717	43	well	well	RB
55555	717	44	,	,	,
55555	717	45	moisten	moisten	VB
55555	717	46	with	with	IN
55555	717	47	cream	cream	NN
55555	717	48	and	and	CC
55555	717	49	sprinkle	sprinkle	VB
55555	717	50	with	with	IN
55555	717	51	paprika	paprika	NNS
55555	717	52	,	,	,
55555	717	53	and	and	CC
55555	717	54	serve	serve	VB
55555	717	55	on	on	IN
55555	717	56	toast	toast	NN
55555	717	57	or	or	CC
55555	717	58	garnished	garnish	VBN
55555	717	59	with	with	IN
55555	717	60	triangular	triangular	JJ
55555	717	61	pieces	piece	NNS
55555	717	62	of	of	IN
55555	717	63	toast	toast	NN
55555	717	64	.	.	.
55555	718	1	KOHLRABI	KOHLRABI	NNP
55555	718	2	These	these	DT
55555	718	3	are	be	VBP
55555	718	4	very	very	RB
55555	718	5	nice	nice	JJ
55555	718	6	if	if	IN
55555	718	7	used	use	VBN
55555	718	8	young	young	JJ
55555	718	9	,	,	,
55555	718	10	when	when	WRB
55555	718	11	not	not	RB
55555	718	12	much	much	RB
55555	718	13	larger	large	JJR
55555	718	14	than	than	IN
55555	718	15	an	an	DT
55555	718	16	egg	egg	NN
55555	718	17	.	.	.
55555	719	1	Parboil	Parboil	NNP
55555	719	2	them	-PRON-	PRP
55555	719	3	for	for	IN
55555	719	4	half	half	PDT
55555	719	5	an	an	DT
55555	719	6	hour	hour	NN
55555	719	7	,	,	,
55555	719	8	cut	cut	VBD
55555	719	9	them	-PRON-	PRP
55555	719	10	in	in	IN
55555	719	11	half	half	DT
55555	719	12	,	,	,
55555	719	13	and	and	CC
55555	719	14	put	put	VBD
55555	719	15	them	-PRON-	PRP
55555	719	16	in	in	IN
55555	719	17	a	a	DT
55555	719	18	frying	frying	JJ
55555	719	19	pan	pan	NN
55555	719	20	containing	contain	VBG
55555	719	21	melted	melted	JJ
55555	719	22	butter	butter	NN
55555	719	23	,	,	,
55555	719	24	and	and	CC
55555	719	25	fry	fry	VB
55555	719	26	for	for	IN
55555	719	27	fifteen	fifteen	CD
55555	719	28	or	or	CC
55555	719	29	twenty	twenty	CD
55555	719	30	minutes	minute	NNS
55555	719	31	.	.	.
55555	720	1	Serve	serve	VB
55555	720	2	over	over	IN
55555	720	3	them	-PRON-	PRP
55555	720	4	the	the	DT
55555	720	5	butter	butter	NN
55555	720	6	in	in	IN
55555	720	7	which	which	WDT
55555	720	8	they	-PRON-	PRP
55555	720	9	were	be	VBD
55555	720	10	cooked	cook	VBN
55555	720	11	,	,	,
55555	720	12	and	and	CC
55555	720	13	dredge	dredge	NN
55555	720	14	with	with	IN
55555	720	15	salt	salt	NN
55555	720	16	and	and	CC
55555	720	17	pepper	pepper	NN
55555	720	18	.	.	.
55555	721	1	The	the	DT
55555	721	2	time	time	NN
55555	721	3	required	require	VBN
55555	721	4	to	to	TO
55555	721	5	cook	cook	VB
55555	721	6	kohlrabi	kohlrabi	NNP
55555	721	7	depends	depend	VBZ
55555	721	8	largely	largely	RB
55555	721	9	of	of	IN
55555	721	10	course	course	NN
55555	721	11	upon	upon	IN
55555	721	12	the	the	DT
55555	721	13	age	age	NN
55555	721	14	at	at	IN
55555	721	15	which	which	WDT
55555	721	16	it	-PRON-	PRP
55555	721	17	is	be	VBZ
55555	721	18	picked	pick	VBN
55555	721	19	.	.	.
55555	722	1	KOHLRABI	KOHLRABI	NNP
55555	722	2	AU	AU	NNP
55555	722	3	GRATIN	GRATIN	NNP
55555	722	4	Slice	Slice	NNP
55555	722	5	kohlrabi	kohlrabi	NN
55555	722	6	,	,	,
55555	722	7	boil	boil	VBP
55555	722	8	twenty	twenty	CD
55555	722	9	minutes	minute	NNS
55555	722	10	or	or	CC
55555	722	11	until	until	IN
55555	722	12	nearly	nearly	RB
55555	722	13	tender	tender	JJ
55555	722	14	,	,	,
55555	722	15	and	and	CC
55555	722	16	arrange	arrange	VB
55555	722	17	in	in	IN
55555	722	18	a	a	DT
55555	722	19	baking	baking	NN
55555	722	20	dish	dish	NN
55555	722	21	in	in	IN
55555	722	22	layers	layer	NNS
55555	722	23	with	with	IN
55555	722	24	cream	cream	NN
55555	722	25	sauce	sauce	NN
55555	722	26	.	.	.
55555	723	1	Season	season	VB
55555	723	2	each	each	DT
55555	723	3	layer	layer	NN
55555	723	4	with	with	IN
55555	723	5	pepper	pepper	NN
55555	723	6	and	and	CC
55555	723	7	salt	salt	NN
55555	723	8	,	,	,
55555	723	9	sprinkle	sprinkle	VB
55555	723	10	the	the	DT
55555	723	11	top	top	NN
55555	723	12	with	with	IN
55555	723	13	crumbs	crumb	NNS
55555	723	14	and	and	CC
55555	723	15	grated	grate	VBN
55555	723	16	cheese	cheese	NN
55555	723	17	,	,	,
55555	723	18	and	and	CC
55555	723	19	bake	bake	VB
55555	723	20	twenty	twenty	CD
55555	723	21	minutes	minute	NNS
55555	723	22	.	.	.
55555	724	1	LENTIL	LENTIL	NNP
55555	724	2	PIE	PIE	NNP
55555	724	3	Put	put	NN
55555	724	4	1	1	CD
55555	724	5	tablespoon	tablespoon	NN
55555	724	6	of	of	IN
55555	724	7	butter	butter	NN
55555	724	8	in	in	IN
55555	724	9	a	a	DT
55555	724	10	saucepan	saucepan	NN
55555	724	11	,	,	,
55555	724	12	and	and	CC
55555	724	13	when	when	WRB
55555	724	14	melted	melt	VBN
55555	724	15	add	add	VBP
55555	724	16	to	to	IN
55555	724	17	it	-PRON-	PRP
55555	724	18	1	1	CD
55555	724	19	finely	finely	RB
55555	724	20	chopped	chop	VBN
55555	724	21	onion	onion	NN
55555	724	22	and	and	CC
55555	724	23	let	let	VB
55555	724	24	this	this	DT
55555	724	25	fry	fry	NN
55555	724	26	slowly	slowly	RB
55555	724	27	for	for	IN
55555	724	28	ten	ten	CD
55555	724	29	minutes	minute	NNS
55555	724	30	;	;	:
55555	724	31	then	then	RB
55555	724	32	add	add	VB
55555	724	33	2	2	CD
55555	724	34	cups	cup	NNS
55555	724	35	of	of	IN
55555	724	36	boiled	boil	VBN
55555	724	37	German	german	JJ
55555	724	38	or	or	CC
55555	724	39	Egyptian	egyptian	JJ
55555	724	40	lentils	lentil	NNS
55555	724	41	and	and	CC
55555	724	42	1/2	1/2	CD
55555	724	43	cup	cup	NN
55555	724	44	of	of	IN
55555	724	45	brown	brown	JJ
55555	724	46	or	or	CC
55555	724	47	German	german	JJ
55555	724	48	sauce	sauce	NN
55555	724	49	,	,	,
55555	724	50	and	and	CC
55555	724	51	when	when	WRB
55555	724	52	heated	heat	VBN
55555	724	53	through	through	IN
55555	724	54	pile	pile	NN
55555	724	55	into	into	IN
55555	724	56	a	a	DT
55555	724	57	deep	deep	JJ
55555	724	58	dish	dish	NN
55555	724	59	;	;	:
55555	724	60	dredge	dredge	VB
55555	724	61	with	with	IN
55555	724	62	pepper	pepper	NN
55555	724	63	and	and	CC
55555	724	64	salt	salt	NN
55555	724	65	,	,	,
55555	724	66	cover	cover	VBP
55555	724	67	with	with	IN
55555	724	68	pie	pie	NN
55555	724	69	-	-	HYPH
55555	724	70	crust	crust	NN
55555	724	71	,	,	,
55555	724	72	and	and	CC
55555	724	73	bake	bake	VB
55555	724	74	in	in	RP
55555	724	75	the	the	DT
55555	724	76	oven	oven	NN
55555	724	77	until	until	IN
55555	724	78	brown	brown	NNP
55555	724	79	.	.	.
55555	725	1	LENTILS	LENTILS	NNP
55555	725	2	EGYPTIAN	EGYPTIAN	NNP
55555	725	3	STYLE	STYLE	NNP
55555	725	4	Wash	Wash	NNP
55555	725	5	2	2	CD
55555	725	6	cups	cup	NNS
55555	725	7	of	of	IN
55555	725	8	lentils	lentil	NNS
55555	725	9	,	,	,
55555	725	10	soak	soak	VB
55555	725	11	them	-PRON-	PRP
55555	725	12	two	two	CD
55555	725	13	or	or	CC
55555	725	14	three	three	CD
55555	725	15	hours	hour	NNS
55555	725	16	,	,	,
55555	725	17	and	and	CC
55555	725	18	drain	drain	VB
55555	725	19	them	-PRON-	PRP
55555	725	20	before	before	IN
55555	725	21	using	use	VBG
55555	725	22	.	.	.
55555	726	1	Put	put	VB
55555	726	2	them	-PRON-	PRP
55555	726	3	into	into	IN
55555	726	4	boiling	boil	VBG
55555	726	5	water	water	NN
55555	726	6	well	well	RB
55555	726	7	salted	salt	VBN
55555	726	8	,	,	,
55555	726	9	cook	cook	NN
55555	726	10	until	until	IN
55555	726	11	tender	tender	NN
55555	726	12	,	,	,
55555	726	13	about	about	RB
55555	726	14	forty	forty	CD
55555	726	15	minutes	minute	NNS
55555	726	16	,	,	,
55555	726	17	then	then	RB
55555	726	18	drain	drain	VB
55555	726	19	again	again	RB
55555	726	20	.	.	.
55555	727	1	Put	put	NN
55555	727	2	2	2	CD
55555	727	3	tablespoons	tablespoon	NNS
55555	727	4	of	of	IN
55555	727	5	butter	butter	NN
55555	727	6	into	into	IN
55555	727	7	a	a	DT
55555	727	8	saucepan	saucepan	NN
55555	727	9	,	,	,
55555	727	10	and	and	CC
55555	727	11	when	when	WRB
55555	727	12	melted	melt	VBN
55555	727	13	add	add	VBP
55555	727	14	1	1	CD
55555	727	15	large	large	JJ
55555	727	16	onion	onion	NN
55555	727	17	finely	finely	RB
55555	727	18	chopped	chop	VBN
55555	727	19	;	;	:
55555	727	20	cook	cook	VB
55555	727	21	over	over	IN
55555	727	22	a	a	DT
55555	727	23	very	very	RB
55555	727	24	slow	slow	JJ
55555	727	25	fire	fire	NN
55555	727	26	for	for	IN
55555	727	27	ten	ten	CD
55555	727	28	minutes	minute	NNS
55555	727	29	,	,	,
55555	727	30	then	then	RB
55555	727	31	add	add	VB
55555	727	32	the	the	DT
55555	727	33	lentils	lentil	NNS
55555	727	34	and	and	CC
55555	727	35	2	2	CD
55555	727	36	scant	scant	JJ
55555	727	37	cups	cup	NNS
55555	727	38	of	of	IN
55555	727	39	boiled	boil	VBN
55555	727	40	rice	rice	NN
55555	727	41	,	,	,
55555	727	42	and	and	CC
55555	727	43	stir	stir	VB
55555	727	44	all	all	RB
55555	727	45	together	together	RB
55555	727	46	with	with	IN
55555	727	47	a	a	DT
55555	727	48	large	large	JJ
55555	727	49	fork	fork	NN
55555	727	50	until	until	IN
55555	727	51	very	very	RB
55555	727	52	hot	hot	JJ
55555	727	53	;	;	:
55555	727	54	dredge	dredge	NN
55555	727	55	well	well	RB
55555	727	56	with	with	IN
55555	727	57	salt	salt	NN
55555	727	58	and	and	CC
55555	727	59	pepper	pepper	NN
55555	727	60	before	before	IN
55555	727	61	serving	serve	VBG
55555	727	62	.	.	.
55555	728	1	GERMAN	GERMAN	NNP
55555	728	2	LENTILS	LENTILS	NNP
55555	728	3	Cover	cover	NN
55555	728	4	2	2	CD
55555	728	5	cups	cup	NNS
55555	728	6	of	of	IN
55555	728	7	lentils	lentil	NNS
55555	728	8	with	with	IN
55555	728	9	cold	cold	JJ
55555	728	10	water	water	NN
55555	728	11	and	and	CC
55555	728	12	let	let	VB
55555	728	13	them	-PRON-	PRP
55555	728	14	soak	soak	VB
55555	728	15	two	two	CD
55555	728	16	or	or	CC
55555	728	17	three	three	CD
55555	728	18	hours	hour	NNS
55555	728	19	;	;	:
55555	728	20	drain	drain	VB
55555	728	21	them	-PRON-	PRP
55555	728	22	and	and	CC
55555	728	23	put	put	VBD
55555	728	24	them	-PRON-	PRP
55555	728	25	in	in	IN
55555	728	26	boiling	boil	VBG
55555	728	27	salted	salted	JJ
55555	728	28	water	water	NN
55555	728	29	with	with	IN
55555	728	30	1	1	CD
55555	728	31	leek	leek	NN
55555	728	32	(	(	-LRB-
55555	728	33	or	or	CC
55555	728	34	1	1	CD
55555	728	35	onion	onion	NN
55555	728	36	)	)	-RRB-
55555	728	37	and	and	CC
55555	728	38	let	let	VB
55555	728	39	them	-PRON-	PRP
55555	728	40	cook	cook	VB
55555	728	41	half	half	PDT
55555	728	42	an	an	DT
55555	728	43	hour	hour	NN
55555	728	44	,	,	,
55555	728	45	or	or	CC
55555	728	46	until	until	IN
55555	728	47	tender	tender	JJ
55555	728	48	but	but	CC
55555	728	49	not	not	RB
55555	728	50	broken	broken	JJ
55555	728	51	.	.	.
55555	729	1	Put	put	NN
55555	729	2	2	2	CD
55555	729	3	tablespoons	tablespoon	NNS
55555	729	4	of	of	IN
55555	729	5	butter	butter	NN
55555	729	6	in	in	IN
55555	729	7	a	a	DT
55555	729	8	frying	fry	VBG
55555	729	9	pan	pan	NN
55555	729	10	,	,	,
55555	729	11	and	and	CC
55555	729	12	when	when	WRB
55555	729	13	melted	melt	VBN
55555	729	14	stir	stir	NN
55555	729	15	into	into	IN
55555	729	16	it	-PRON-	PRP
55555	729	17	2	2	CD
55555	729	18	tablespoons	tablespoon	NNS
55555	729	19	of	of	IN
55555	729	20	flour	flour	NN
55555	729	21	,	,	,
55555	729	22	and	and	CC
55555	729	23	let	let	VB
55555	729	24	brown	brown	VB
55555	729	25	;	;	:
55555	729	26	then	then	RB
55555	729	27	add	add	VB
55555	729	28	2	2	CD
55555	729	29	finely	finely	RB
55555	729	30	chopped	chop	VBN
55555	729	31	onions	onion	NNS
55555	729	32	and	and	CC
55555	729	33	2	2	CD
55555	729	34	or	or	CC
55555	729	35	3	3	CD
55555	729	36	tablespoons	tablespoon	NNS
55555	729	37	of	of	IN
55555	729	38	vinegar	vinegar	NN
55555	729	39	and	and	CC
55555	729	40	2	2	CD
55555	729	41	tablespoons	tablespoon	NNS
55555	729	42	of	of	IN
55555	729	43	the	the	DT
55555	729	44	water	water	NN
55555	729	45	in	in	IN
55555	729	46	which	which	WDT
55555	729	47	the	the	DT
55555	729	48	lentils	lentil	NNS
55555	729	49	cooked	cook	VBD
55555	729	50	.	.	.
55555	730	1	Mix	mix	VB
55555	730	2	this	this	DT
55555	730	3	sauce	sauce	NN
55555	730	4	with	with	IN
55555	730	5	the	the	DT
55555	730	6	drained	drain	VBN
55555	730	7	lentils	lentil	NNS
55555	730	8	,	,	,
55555	730	9	put	put	VBD
55555	730	10	them	-PRON-	PRP
55555	730	11	in	in	IN
55555	730	12	a	a	DT
55555	730	13	double	double	JJ
55555	730	14	boiler	boiler	NN
55555	730	15	with	with	IN
55555	730	16	salt	salt	NN
55555	730	17	,	,	,
55555	730	18	pepper	pepper	NN
55555	730	19	,	,	,
55555	730	20	and	and	CC
55555	730	21	a	a	DT
55555	730	22	dash	dash	NN
55555	730	23	of	of	IN
55555	730	24	nutmeg	nutmeg	NN
55555	730	25	,	,	,
55555	730	26	and	and	CC
55555	730	27	serve	serve	VB
55555	730	28	after	after	IN
55555	730	29	they	-PRON-	PRP
55555	730	30	have	have	VBP
55555	730	31	steamed	steam	VBN
55555	730	32	slowly	slowly	RB
55555	730	33	for	for	IN
55555	730	34	fifteen	fifteen	CD
55555	730	35	minutes	minute	NNS
55555	730	36	.	.	.
55555	731	1	LEEKS	LEEKS	NNP
55555	731	2	Cut	Cut	NNP
55555	731	3	leeks	leek	VBZ
55555	731	4	into	into	IN
55555	731	5	three	three	CD
55555	731	6	-	-	HYPH
55555	731	7	inch	inch	NN
55555	731	8	lengths	length	NNS
55555	731	9	,	,	,
55555	731	10	using	use	VBG
55555	731	11	the	the	DT
55555	731	12	tender	tender	JJ
55555	731	13	green	green	JJ
55555	731	14	part	part	NN
55555	731	15	as	as	RB
55555	731	16	well	well	RB
55555	731	17	as	as	IN
55555	731	18	the	the	DT
55555	731	19	white	white	JJ
55555	731	20	;	;	:
55555	731	21	wash	wash	VB
55555	731	22	the	the	DT
55555	731	23	pieces	piece	NNS
55555	731	24	thoroughly	thoroughly	RB
55555	731	25	in	in	IN
55555	731	26	cold	cold	JJ
55555	731	27	running	running	NN
55555	731	28	water	water	NN
55555	731	29	,	,	,
55555	731	30	then	then	RB
55555	731	31	put	put	VB
55555	731	32	them	-PRON-	PRP
55555	731	33	in	in	IN
55555	731	34	a	a	DT
55555	731	35	small	small	JJ
55555	731	36	saucepan	saucepan	NN
55555	731	37	and	and	CC
55555	731	38	cover	cover	VB
55555	731	39	them	-PRON-	PRP
55555	731	40	with	with	IN
55555	731	41	boiling	boil	VBG
55555	731	42	salted	salt	VBN
55555	731	43	water	water	NN
55555	731	44	,	,	,
55555	731	45	and	and	CC
55555	731	46	let	let	VB
55555	731	47	them	-PRON-	PRP
55555	731	48	boil	boil	VB
55555	731	49	for	for	IN
55555	731	50	twenty	twenty	CD
55555	731	51	minutes	minute	NNS
55555	731	52	.	.	.
55555	732	1	Make	make	VB
55555	732	2	a	a	DT
55555	732	3	sauce	sauce	NN
55555	732	4	by	by	IN
55555	732	5	melting	melt	VBG
55555	732	6	1	1	CD
55555	732	7	tablespoon	tablespoon	NN
55555	732	8	of	of	IN
55555	732	9	butter	butter	NN
55555	732	10	and	and	CC
55555	732	11	thickening	thicken	VBG
55555	732	12	it	-PRON-	PRP
55555	732	13	with	with	IN
55555	732	14	1	1	CD
55555	732	15	tablespoon	tablespoon	NN
55555	732	16	of	of	IN
55555	732	17	flour	flour	NN
55555	732	18	,	,	,
55555	732	19	and	and	CC
55555	732	20	then	then	RB
55555	732	21	adding	add	VBG
55555	732	22	,	,	,
55555	732	23	1	1	CD
55555	732	24	tablespoon	tablespoon	NN
55555	732	25	at	at	IN
55555	732	26	a	a	DT
55555	732	27	time	time	NN
55555	732	28	,	,	,
55555	732	29	enough	enough	JJ
55555	732	30	of	of	IN
55555	732	31	the	the	DT
55555	732	32	water	water	NN
55555	732	33	the	the	DT
55555	732	34	leeks	leek	NNS
55555	732	35	were	be	VBD
55555	732	36	cooked	cook	VBN
55555	732	37	in	in	IN
55555	732	38	(	(	-LRB-
55555	732	39	about	about	RB
55555	732	40	1	1	CD
55555	732	41	cup	cup	NN
55555	732	42	)	)	-RRB-
55555	732	43	to	to	TO
55555	732	44	make	make	VB
55555	732	45	the	the	DT
55555	732	46	sauce	sauce	NN
55555	732	47	of	of	IN
55555	732	48	the	the	DT
55555	732	49	right	right	JJ
55555	732	50	consistency	consistency	NN
55555	732	51	;	;	:
55555	732	52	season	season	NN
55555	732	53	with	with	IN
55555	732	54	pepper	pepper	NN
55555	732	55	and	and	CC
55555	732	56	salt	salt	NN
55555	732	57	,	,	,
55555	732	58	drain	drain	VB
55555	732	59	the	the	DT
55555	732	60	leeks	leek	NNS
55555	732	61	,	,	,
55555	732	62	and	and	CC
55555	732	63	serve	serve	VB
55555	732	64	the	the	DT
55555	732	65	sauce	sauce	NN
55555	732	66	over	over	IN
55555	732	67	them	-PRON-	PRP
55555	732	68	.	.	.
55555	733	1	MUSHROOMS	MUSHROOMS	NNP
55555	733	2	Mushrooms	Mushrooms	NNP
55555	733	3	should	should	MD
55555	733	4	only	only	RB
55555	733	5	be	be	VB
55555	733	6	used	use	VBN
55555	733	7	when	when	WRB
55555	733	8	perfectly	perfectly	RB
55555	733	9	fresh	fresh	JJ
55555	733	10	and	and	CC
55555	733	11	firm	firm	JJ
55555	733	12	;	;	:
55555	733	13	in	in	IN
55555	733	14	peeling	peel	VBG
55555	733	15	them	-PRON-	PRP
55555	733	16	take	take	VBP
55555	733	17	a	a	DT
55555	733	18	small	small	JJ
55555	733	19	knife	knife	NN
55555	733	20	,	,	,
55555	733	21	and	and	CC
55555	733	22	,	,	,
55555	733	23	holding	hold	VBG
55555	733	24	the	the	DT
55555	733	25	delicate	delicate	JJ
55555	733	26	fringe	fringe	NN
55555	733	27	at	at	IN
55555	733	28	the	the	DT
55555	733	29	edge	edge	NN
55555	733	30	of	of	IN
55555	733	31	the	the	DT
55555	733	32	mushroom	mushroom	NN
55555	733	33	between	between	IN
55555	733	34	the	the	DT
55555	733	35	edge	edge	NN
55555	733	36	of	of	IN
55555	733	37	the	the	DT
55555	733	38	knife	knife	NN
55555	733	39	and	and	CC
55555	733	40	the	the	DT
55555	733	41	thumb	thumb	NN
55555	733	42	,	,	,
55555	733	43	peel	peel	VB
55555	733	44	the	the	DT
55555	733	45	paper	paper	NN
55555	733	46	-	-	HYPH
55555	733	47	like	like	JJ
55555	733	48	skin	skin	NN
55555	733	49	off	off	RP
55555	733	50	,	,	,
55555	733	51	pulling	pull	VBG
55555	733	52	it	-PRON-	PRP
55555	733	53	toward	toward	IN
55555	733	54	the	the	DT
55555	733	55	centre	centre	NN
55555	733	56	of	of	IN
55555	733	57	the	the	DT
55555	733	58	mushroom	mushroom	NN
55555	733	59	.	.	.
55555	734	1	The	the	DT
55555	734	2	stems	stem	NNS
55555	734	3	should	should	MD
55555	734	4	be	be	VB
55555	734	5	cut	cut	VBN
55555	734	6	or	or	CC
55555	734	7	broken	break	VBN
55555	734	8	off	off	RP
55555	734	9	without	without	IN
55555	734	10	breaking	break	VBG
55555	734	11	the	the	DT
55555	734	12	cup	cup	NN
55555	734	13	,	,	,
55555	734	14	and	and	CC
55555	734	15	if	if	IN
55555	734	16	sound	sound	NN
55555	734	17	should	should	MD
55555	734	18	be	be	VB
55555	734	19	scraped	scrape	VBN
55555	734	20	and	and	CC
55555	734	21	used	use	VBN
55555	734	22	.	.	.
55555	735	1	When	when	WRB
55555	735	2	the	the	DT
55555	735	3	mushrooms	mushroom	NNS
55555	735	4	are	be	VBP
55555	735	5	white	white	JJ
55555	735	6	and	and	CC
55555	735	7	small	small	JJ
55555	735	8	and	and	CC
55555	735	9	freshly	freshly	RB
55555	735	10	picked	pick	VBN
55555	735	11	they	-PRON-	PRP
55555	735	12	can	can	MD
55555	735	13	be	be	VB
55555	735	14	quickly	quickly	RB
55555	735	15	washed	wash	VBN
55555	735	16	and	and	CC
55555	735	17	used	use	VBN
55555	735	18	without	without	IN
55555	735	19	peeling	peel	VBG
55555	735	20	.	.	.
55555	736	1	STEWED	STEWED	NNP
55555	736	2	MUSHROOMS	MUSHROOMS	NNP
55555	736	3	Peel	Peel	VBG
55555	736	4	about	about	RB
55555	736	5	1	1	CD
55555	736	6	pound	pound	NN
55555	736	7	of	of	IN
55555	736	8	mushrooms	mushroom	NNS
55555	736	9	,	,	,
55555	736	10	put	put	VBD
55555	736	11	them	-PRON-	PRP
55555	736	12	in	in	IN
55555	736	13	a	a	DT
55555	736	14	saucepan	saucepan	NN
55555	736	15	with	with	IN
55555	736	16	2	2	CD
55555	736	17	tablespoons	tablespoon	NNS
55555	736	18	of	of	IN
55555	736	19	butter	butter	NN
55555	736	20	,	,	,
55555	736	21	1	1	CD
55555	736	22	saltspoon	saltspoon	NN
55555	736	23	of	of	IN
55555	736	24	pepper	pepper	NN
55555	736	25	,	,	,
55555	736	26	1	1	CD
55555	736	27	teaspoon	teaspoon	NN
55555	736	28	of	of	IN
55555	736	29	salt	salt	NN
55555	736	30	,	,	,
55555	736	31	and	and	CC
55555	736	32	1/4	1/4	CD
55555	736	33	cup	cup	NN
55555	736	34	of	of	IN
55555	736	35	milk	milk	NN
55555	736	36	,	,	,
55555	736	37	into	into	IN
55555	736	38	which	which	WDT
55555	736	39	1	1	CD
55555	736	40	tablespoon	tablespoon	NN
55555	736	41	of	of	IN
55555	736	42	flour	flour	NN
55555	736	43	has	have	VBZ
55555	736	44	been	be	VBN
55555	736	45	mixed	mix	VBN
55555	736	46	;	;	:
55555	736	47	cover	cover	VB
55555	736	48	and	and	CC
55555	736	49	let	let	VB
55555	736	50	cook	cook	NN
55555	736	51	for	for	IN
55555	736	52	five	five	CD
55555	736	53	or	or	CC
55555	736	54	six	six	CD
55555	736	55	minutes	minute	NNS
55555	736	56	,	,	,
55555	736	57	then	then	RB
55555	736	58	add	add	VB
55555	736	59	1	1	CD
55555	736	60	cup	cup	NN
55555	736	61	of	of	IN
55555	736	62	cream	cream	NN
55555	736	63	,	,	,
55555	736	64	stir	stir	VB
55555	736	65	all	all	DT
55555	736	66	well	well	RB
55555	736	67	together	together	RB
55555	736	68	,	,	,
55555	736	69	replace	replace	VB
55555	736	70	the	the	DT
55555	736	71	cover	cover	NN
55555	736	72	,	,	,
55555	736	73	and	and	CC
55555	736	74	let	let	VB
55555	736	75	cook	cook	NN
55555	736	76	gently	gently	RB
55555	736	77	for	for	IN
55555	736	78	ten	ten	CD
55555	736	79	minutes	minute	NNS
55555	736	80	.	.	.
55555	737	1	These	these	DT
55555	737	2	mushrooms	mushroom	NNS
55555	737	3	can	can	MD
55555	737	4	also	also	RB
55555	737	5	be	be	VB
55555	737	6	cooked	cook	VBN
55555	737	7	and	and	CC
55555	737	8	served	serve	VBN
55555	737	9	in	in	IN
55555	737	10	an	an	DT
55555	737	11	Italian	italian	JJ
55555	737	12	casserole	casserole	NN
55555	737	13	.	.	.
55555	738	1	GERMAN	GERMAN	NNP
55555	738	2	STEWED	STEWED	NNP
55555	738	3	MUSHROOMS	mushrooms	NN
55555	738	4	Peel	peel	NN
55555	738	5	1	1	CD
55555	738	6	pound	pound	NN
55555	738	7	of	of	IN
55555	738	8	mushrooms	mushroom	NNS
55555	738	9	and	and	CC
55555	738	10	put	put	VBD
55555	738	11	them	-PRON-	PRP
55555	738	12	in	in	IN
55555	738	13	a	a	DT
55555	738	14	saucepan	saucepan	NN
55555	738	15	,	,	,
55555	738	16	sprinkle	sprinkle	VB
55555	738	17	with	with	IN
55555	738	18	the	the	DT
55555	738	19	juice	juice	NN
55555	738	20	of	of	IN
55555	738	21	1	1	CD
55555	738	22	lemon	lemon	NN
55555	738	23	,	,	,
55555	738	24	add	add	VB
55555	738	25	1	1	CD
55555	738	26	cup	cup	NN
55555	738	27	of	of	IN
55555	738	28	milk	milk	NN
55555	738	29	,	,	,
55555	738	30	cover	cover	NN
55555	738	31	,	,	,
55555	738	32	and	and	CC
55555	738	33	let	let	VB
55555	738	34	simmer	simmer	NN
55555	738	35	gently	gently	RB
55555	738	36	for	for	IN
55555	738	37	ten	ten	CD
55555	738	38	minutes	minute	NNS
55555	738	39	.	.	.
55555	739	1	Thicken	thicken	NN
55555	739	2	with	with	IN
55555	739	3	1	1	CD
55555	739	4	heaping	heaping	NN
55555	739	5	teaspoon	teaspoon	NN
55555	739	6	of	of	IN
55555	739	7	flour	flour	NN
55555	739	8	dissolved	dissolve	VBN
55555	739	9	in	in	IN
55555	739	10	a	a	DT
55555	739	11	little	little	JJ
55555	739	12	milk	milk	NN
55555	739	13	,	,	,
55555	739	14	and	and	CC
55555	739	15	add	add	VB
55555	739	16	1	1	CD
55555	739	17	tablespoon	tablespoon	NN
55555	739	18	of	of	IN
55555	739	19	butter	butter	NN
55555	739	20	and	and	CC
55555	739	21	a	a	DT
55555	739	22	grating	grating	NN
55555	739	23	of	of	IN
55555	739	24	nutmeg	nutmeg	NN
55555	739	25	,	,	,
55555	739	26	and	and	CC
55555	739	27	let	let	VB
55555	739	28	simmer	simmer	NN
55555	739	29	gently	gently	RB
55555	739	30	for	for	IN
55555	739	31	ten	ten	CD
55555	739	32	minutes	minute	NNS
55555	739	33	more	more	RBR
55555	739	34	before	before	IN
55555	739	35	serving	serve	VBG
55555	739	36	.	.	.
55555	740	1	Instead	instead	RB
55555	740	2	of	of	IN
55555	740	3	lemon	lemon	NN
55555	740	4	juice	juice	NN
55555	740	5	and	and	CC
55555	740	6	milk	milk	VB
55555	740	7	a	a	DT
55555	740	8	cup	cup	NN
55555	740	9	of	of	IN
55555	740	10	sour	sour	JJ
55555	740	11	cream	cream	NN
55555	740	12	is	be	VBZ
55555	740	13	often	often	RB
55555	740	14	used	use	VBN
55555	740	15	in	in	IN
55555	740	16	Germany	Germany	NNP
55555	740	17	,	,	,
55555	740	18	and	and	CC
55555	740	19	is	be	VBZ
55555	740	20	an	an	DT
55555	740	21	acceptable	acceptable	JJ
55555	740	22	substitute	substitute	NN
55555	740	23	.	.	.
55555	741	1	MUSHROOM	MUSHROOM	NNP
55555	741	2	AND	and	CC
55555	741	3	CHESTNUT	CHESTNUT	NNS
55555	741	4	RAGOUT	RAGOUT	NNP
55555	741	5	Use	use	VBP
55555	741	6	an	an	DT
55555	741	7	equal	equal	JJ
55555	741	8	quantity	quantity	NN
55555	741	9	of	of	IN
55555	741	10	peeled	peel	VBN
55555	741	11	mushrooms	mushroom	NNS
55555	741	12	and	and	CC
55555	741	13	boiled	boil	VBN
55555	741	14	Italian	italian	JJ
55555	741	15	chestnuts	chestnut	NNS
55555	741	16	,	,	,
55555	741	17	and	and	CC
55555	741	18	heat	heat	NN
55555	741	19	in	in	IN
55555	741	20	a	a	DT
55555	741	21	rich	rich	JJ
55555	741	22	brown	brown	JJ
55555	741	23	sauce	sauce	NN
55555	741	24	.	.	.
55555	742	1	Serve	serve	VB
55555	742	2	,	,	,
55555	742	3	garnished	garnish	VBN
55555	742	4	with	with	IN
55555	742	5	toast	toast	NN
55555	742	6	,	,	,
55555	742	7	or	or	CC
55555	742	8	in	in	IN
55555	742	9	cases	case	NNS
55555	742	10	,	,	,
55555	742	11	or	or	CC
55555	742	12	use	use	VB
55555	742	13	in	in	IN
55555	742	14	a	a	DT
55555	742	15	deep	deep	JJ
55555	742	16	pie	pie	NN
55555	742	17	with	with	IN
55555	742	18	a	a	DT
55555	742	19	top	top	JJ
55555	742	20	crust	crust	NN
55555	742	21	of	of	IN
55555	742	22	biscuit	biscuit	NN
55555	742	23	dough	dough	NN
55555	742	24	.	.	.
55555	743	1	MUSHROOMS	MUSHROOMS	NNP
55555	743	2	NEWBURG	NEWBURG	NNP
55555	743	3	Peel	peel	NN
55555	743	4	1	1	CD
55555	743	5	pound	pound	NN
55555	743	6	of	of	IN
55555	743	7	mushrooms	mushroom	NNS
55555	743	8	,	,	,
55555	743	9	cover	cover	VB
55555	743	10	them	-PRON-	PRP
55555	743	11	with	with	IN
55555	743	12	2	2	CD
55555	743	13	cups	cup	NNS
55555	743	14	of	of	IN
55555	743	15	milk	milk	NN
55555	743	16	,	,	,
55555	743	17	and	and	CC
55555	743	18	let	let	VB
55555	743	19	them	-PRON-	PRP
55555	743	20	simmer	simmer	VB
55555	743	21	gently	gently	RB
55555	743	22	for	for	IN
55555	743	23	ten	ten	CD
55555	743	24	minutes	minute	NNS
55555	743	25	.	.	.
55555	744	1	Lift	lift	VB
55555	744	2	the	the	DT
55555	744	3	mushrooms	mushroom	NNS
55555	744	4	out	out	RP
55555	744	5	with	with	IN
55555	744	6	a	a	DT
55555	744	7	strainer	strainer	NN
55555	744	8	,	,	,
55555	744	9	and	and	CC
55555	744	10	make	make	VB
55555	744	11	a	a	DT
55555	744	12	sauce	sauce	NN
55555	744	13	of	of	IN
55555	744	14	the	the	DT
55555	744	15	milk	milk	NN
55555	744	16	by	by	IN
55555	744	17	adding	add	VBG
55555	744	18	1	1	CD
55555	744	19	tablespoon	tablespoon	NN
55555	744	20	of	of	IN
55555	744	21	flour	flour	NN
55555	744	22	,	,	,
55555	744	23	1	1	CD
55555	744	24	tablespoon	tablespoon	NN
55555	744	25	of	of	IN
55555	744	26	butter	butter	NN
55555	744	27	,	,	,
55555	744	28	the	the	DT
55555	744	29	beaten	beat	VBN
55555	744	30	yolks	yolk	NNS
55555	744	31	of	of	IN
55555	744	32	2	2	CD
55555	744	33	eggs	egg	NNS
55555	744	34	,	,	,
55555	744	35	1	1	CD
55555	744	36	wineglass	wineglass	NN
55555	744	37	of	of	IN
55555	744	38	sherry	sherry	NN
55555	744	39	,	,	,
55555	744	40	and	and	CC
55555	744	41	some	some	DT
55555	744	42	salt	salt	NN
55555	744	43	and	and	CC
55555	744	44	paprika	paprika	NNS
55555	744	45	.	.	.
55555	745	1	When	when	WRB
55555	745	2	the	the	DT
55555	745	3	sauce	sauce	NN
55555	745	4	thickens	thicken	VBZ
55555	745	5	replace	replace	VBP
55555	745	6	the	the	DT
55555	745	7	mushrooms	mushroom	NNS
55555	745	8	in	in	IN
55555	745	9	it	-PRON-	PRP
55555	745	10	,	,	,
55555	745	11	let	let	VB
55555	745	12	them	-PRON-	PRP
55555	745	13	heat	heat	VB
55555	745	14	for	for	IN
55555	745	15	two	two	CD
55555	745	16	minutes	minute	NNS
55555	745	17	,	,	,
55555	745	18	and	and	CC
55555	745	19	serve	serve	VB
55555	745	20	on	on	IN
55555	745	21	toast	toast	NN
55555	745	22	or	or	CC
55555	745	23	in	in	IN
55555	745	24	patty	patty	NNP
55555	745	25	cases	case	NNS
55555	745	26	.	.	.
55555	746	1	BAKED	BAKED	NNP
55555	746	2	MUSHROOMS	mushroom	NNS
55555	746	3	ON	on	IN
55555	746	4	TOAST	toast	NN
55555	746	5	Select	Select	NNP
55555	746	6	as	as	IN
55555	746	7	many	many	JJ
55555	746	8	large	large	JJ
55555	746	9	mushrooms	mushroom	NNS
55555	746	10	as	as	IN
55555	746	11	are	be	VBP
55555	746	12	required	require	VBN
55555	746	13	,	,	,
55555	746	14	and	and	CC
55555	746	15	,	,	,
55555	746	16	after	after	IN
55555	746	17	peeling	peel	VBG
55555	746	18	them	-PRON-	PRP
55555	746	19	,	,	,
55555	746	20	lay	lie	VBD
55555	746	21	each	each	DT
55555	746	22	one	one	NN
55555	746	23	,	,	,
55555	746	24	cup	cup	VB
55555	746	25	upward	upward	RB
55555	746	26	,	,	,
55555	746	27	on	on	IN
55555	746	28	rounds	round	NNS
55555	746	29	of	of	IN
55555	746	30	toast	toast	NN
55555	746	31	which	which	WDT
55555	746	32	,	,	,
55555	746	33	after	after	IN
55555	746	34	toasting	toast	VBG
55555	746	35	,	,	,
55555	746	36	have	have	VBP
55555	746	37	been	be	VBN
55555	746	38	dampened	dampen	VBN
55555	746	39	by	by	IN
55555	746	40	being	be	VBG
55555	746	41	plunged	plunge	VBN
55555	746	42	quickly	quickly	RB
55555	746	43	into	into	IN
55555	746	44	hot	hot	JJ
55555	746	45	water	water	NN
55555	746	46	;	;	:
55555	746	47	place	place	VB
55555	746	48	the	the	DT
55555	746	49	toast	toast	NN
55555	746	50	with	with	IN
55555	746	51	the	the	DT
55555	746	52	mushrooms	mushroom	NNS
55555	746	53	upon	upon	IN
55555	746	54	it	-PRON-	PRP
55555	746	55	into	into	IN
55555	746	56	a	a	DT
55555	746	57	shallow	shallow	JJ
55555	746	58	buttered	buttered	NN
55555	746	59	pan	pan	NN
55555	746	60	,	,	,
55555	746	61	put	put	VB
55555	746	62	a	a	DT
55555	746	63	little	little	JJ
55555	746	64	bit	bit	NN
55555	746	65	of	of	IN
55555	746	66	butter	butter	NN
55555	746	67	in	in	IN
55555	746	68	the	the	DT
55555	746	69	cup	cup	NN
55555	746	70	of	of	IN
55555	746	71	each	each	DT
55555	746	72	mushroom	mushroom	NN
55555	746	73	,	,	,
55555	746	74	sprinkle	sprinkle	VB
55555	746	75	with	with	IN
55555	746	76	salt	salt	NN
55555	746	77	and	and	CC
55555	746	78	pepper	pepper	NN
55555	746	79	,	,	,
55555	746	80	cover	cover	VB
55555	746	81	with	with	IN
55555	746	82	another	another	DT
55555	746	83	pan	pan	NN
55555	746	84	the	the	DT
55555	746	85	same	same	JJ
55555	746	86	size	size	NN
55555	746	87	,	,	,
55555	746	88	and	and	CC
55555	746	89	let	let	VB
55555	746	90	cook	cook	VB
55555	746	91	eight	eight	CD
55555	746	92	or	or	CC
55555	746	93	ten	ten	CD
55555	746	94	minutes	minute	NNS
55555	746	95	.	.	.
55555	747	1	Serve	serve	VB
55555	747	2	at	at	IN
55555	747	3	once	once	RB
55555	747	4	,	,	,
55555	747	5	with	with	IN
55555	747	6	a	a	DT
55555	747	7	garnish	garnish	NN
55555	747	8	of	of	IN
55555	747	9	parsley	parsley	NN
55555	747	10	or	or	CC
55555	747	11	watercress	watercress	NN
55555	747	12	.	.	.
55555	748	1	GRILLED	GRILLED	NNP
55555	748	2	MUSHROOMS	MUSHROOMS	NNP
55555	748	3	Peel	Peel	NNP
55555	748	4	or	or	CC
55555	748	5	wash	wash	VB
55555	748	6	the	the	DT
55555	748	7	mushrooms	mushroom	NNS
55555	748	8	,	,	,
55555	748	9	and	and	CC
55555	748	10	put	put	VBD
55555	748	11	them	-PRON-	PRP
55555	748	12	,	,	,
55555	748	13	cup	cup	VBP
55555	748	14	upward	upward	RB
55555	748	15	,	,	,
55555	748	16	on	on	IN
55555	748	17	a	a	DT
55555	748	18	fine	fine	JJ
55555	748	19	wire	wire	NN
55555	748	20	broiler	broiler	NN
55555	748	21	and	and	CC
55555	748	22	let	let	VB
55555	748	23	them	-PRON-	PRP
55555	748	24	broil	broil	VB
55555	748	25	over	over	RP
55555	748	26	a	a	DT
55555	748	27	hot	hot	JJ
55555	748	28	fire	fire	NN
55555	748	29	for	for	IN
55555	748	30	five	five	CD
55555	748	31	or	or	CC
55555	748	32	six	six	CD
55555	748	33	minutes	minute	NNS
55555	748	34	,	,	,
55555	748	35	putting	put	VBG
55555	748	36	a	a	DT
55555	748	37	pinch	pinch	NN
55555	748	38	of	of	IN
55555	748	39	salt	salt	NN
55555	748	40	in	in	IN
55555	748	41	each	each	DT
55555	748	42	cup	cup	NN
55555	748	43	.	.	.
55555	749	1	As	as	RB
55555	749	2	soon	soon	RB
55555	749	3	as	as	IN
55555	749	4	hot	hot	JJ
55555	749	5	,	,	,
55555	749	6	remove	remove	VB
55555	749	7	them	-PRON-	PRP
55555	749	8	from	from	IN
55555	749	9	the	the	DT
55555	749	10	broiler	broiler	NN
55555	749	11	and	and	CC
55555	749	12	serve	serve	VB
55555	749	13	on	on	IN
55555	749	14	hot	hot	JJ
55555	749	15	plates	plate	NNS
55555	749	16	,	,	,
55555	749	17	taking	take	VBG
55555	749	18	care	care	NN
55555	749	19	not	not	RB
55555	749	20	to	to	TO
55555	749	21	spill	spill	VB
55555	749	22	the	the	DT
55555	749	23	juice	juice	NN
55555	749	24	which	which	WDT
55555	749	25	has	have	VBZ
55555	749	26	formed	form	VBN
55555	749	27	in	in	IN
55555	749	28	the	the	DT
55555	749	29	cups	cup	NNS
55555	749	30	.	.	.
55555	750	1	Garnish	garnish	VB
55555	750	2	with	with	IN
55555	750	3	watercress	watercress	NN
55555	750	4	or	or	CC
55555	750	5	parsley	parsley	NN
55555	750	6	.	.	.
55555	751	1	MUSHROOMS	MUSHROOMS	NNP
55555	751	2	SUR	SUR	NNP
55555	751	3	CLOCHE	CLOCHE	NNP
55555	751	4	Place	Place	NNP
55555	751	5	carefully	carefully	RB
55555	751	6	cleaned	clean	VBD
55555	751	7	mushrooms	mushroom	NNS
55555	751	8	,	,	,
55555	751	9	cup	cup	VB
55555	751	10	upward	upward	RB
55555	751	11	,	,	,
55555	751	12	on	on	IN
55555	751	13	individual	individual	JJ
55555	751	14	gratin	gratin	NN
55555	751	15	dishes	dish	NNS
55555	751	16	,	,	,
55555	751	17	salt	salt	VB
55555	751	18	each	each	DT
55555	751	19	,	,	,
55555	751	20	and	and	CC
55555	751	21	place	place	VB
55555	751	22	a	a	DT
55555	751	23	bit	bit	NN
55555	751	24	of	of	IN
55555	751	25	butter	butter	NN
55555	751	26	in	in	IN
55555	751	27	the	the	DT
55555	751	28	cup	cup	NN
55555	751	29	,	,	,
55555	751	30	and	and	CC
55555	751	31	set	set	VBD
55555	751	32	in	in	IN
55555	751	33	a	a	DT
55555	751	34	hot	hot	JJ
55555	751	35	oven	oven	NN
55555	751	36	for	for	IN
55555	751	37	ten	ten	CD
55555	751	38	minutes	minute	NNS
55555	751	39	.	.	.
55555	752	1	To	to	TO
55555	752	2	serve	serve	VB
55555	752	3	,	,	,
55555	752	4	place	place	VB
55555	752	5	over	over	IN
55555	752	6	each	each	DT
55555	752	7	a	a	DT
55555	752	8	glass	glass	NN
55555	752	9	"	"	``
55555	752	10	bell	bell	NN
55555	752	11	,	,	,
55555	752	12	"	"	''
55555	752	13	which	which	WDT
55555	752	14	can	can	MD
55555	752	15	be	be	VB
55555	752	16	bought	buy	VBN
55555	752	17	for	for	IN
55555	752	18	this	this	DT
55555	752	19	purpose	purpose	NN
55555	752	20	.	.	.
55555	753	1	The	the	DT
55555	753	2	heat	heat	NN
55555	753	3	is	be	VBZ
55555	753	4	thus	thus	RB
55555	753	5	retained	retain	VBN
55555	753	6	in	in	IN
55555	753	7	the	the	DT
55555	753	8	mushrooms	mushroom	NNS
55555	753	9	during	during	IN
55555	753	10	service	service	NN
55555	753	11	.	.	.
55555	754	1	MUSHROOMS	MUSHROOMS	NNP
55555	754	2	IN	in	IN
55555	754	3	CASSEROLE	CASSEROLE	NNS
55555	754	4	Put	put	VBP
55555	754	5	into	into	IN
55555	754	6	a	a	DT
55555	754	7	French	french	JJ
55555	754	8	or	or	CC
55555	754	9	Italian	italian	JJ
55555	754	10	casserole	casserole	NNS
55555	754	11	1/2	1/2	CD
55555	754	12	cup	cup	NN
55555	754	13	of	of	IN
55555	754	14	good	good	JJ
55555	754	15	butter	butter	NN
55555	754	16	,	,	,
55555	754	17	and	and	CC
55555	754	18	when	when	WRB
55555	754	19	melted	melt	VBN
55555	754	20	stir	stir	NN
55555	754	21	into	into	IN
55555	754	22	it	-PRON-	PRP
55555	754	23	3/4	3/4	CD
55555	754	24	of	of	IN
55555	754	25	a	a	DT
55555	754	26	pound	pound	NN
55555	754	27	,	,	,
55555	754	28	or	or	CC
55555	754	29	a	a	DT
55555	754	30	pound	pound	NN
55555	754	31	,	,	,
55555	754	32	of	of	IN
55555	754	33	peeled	peel	VBN
55555	754	34	mushrooms	mushroom	NNS
55555	754	35	,	,	,
55555	754	36	and	and	CC
55555	754	37	dredge	dredge	VB
55555	754	38	well	well	RB
55555	754	39	with	with	IN
55555	754	40	pepper	pepper	NN
55555	754	41	and	and	CC
55555	754	42	salt	salt	NN
55555	754	43	.	.	.
55555	755	1	Cover	cover	VB
55555	755	2	the	the	DT
55555	755	3	casserole	casserole	NN
55555	755	4	and	and	CC
55555	755	5	set	set	VBD
55555	755	6	it	-PRON-	PRP
55555	755	7	in	in	IN
55555	755	8	the	the	DT
55555	755	9	oven	oven	NN
55555	755	10	;	;	:
55555	755	11	after	after	IN
55555	755	12	five	five	CD
55555	755	13	minutes	minute	NNS
55555	755	14	'	'	POS
55555	755	15	cooking	cooking	NN
55555	755	16	stir	stir	VBP
55555	755	17	the	the	DT
55555	755	18	mushrooms	mushroom	NNS
55555	755	19	,	,	,
55555	755	20	mixing	mix	VBG
55555	755	21	them	-PRON-	PRP
55555	755	22	well	well	RB
55555	755	23	with	with	IN
55555	755	24	the	the	DT
55555	755	25	butter	butter	NN
55555	755	26	,	,	,
55555	755	27	replace	replace	VB
55555	755	28	the	the	DT
55555	755	29	cover	cover	NN
55555	755	30	,	,	,
55555	755	31	and	and	CC
55555	755	32	repeat	repeat	VB
55555	755	33	the	the	DT
55555	755	34	process	process	NN
55555	755	35	in	in	IN
55555	755	36	another	another	DT
55555	755	37	five	five	CD
55555	755	38	minutes	minute	NNS
55555	755	39	;	;	:
55555	755	40	let	let	VB
55555	755	41	cook	cook	VB
55555	755	42	ten	ten	CD
55555	755	43	minutes	minute	NNS
55555	755	44	more	more	RBR
55555	755	45	,	,	,
55555	755	46	and	and	CC
55555	755	47	serve	serve	VB
55555	755	48	from	from	IN
55555	755	49	the	the	DT
55555	755	50	casserole	casserole	NN
55555	755	51	on	on	IN
55555	755	52	rounds	round	NNS
55555	755	53	of	of	IN
55555	755	54	toast	toast	NN
55555	755	55	.	.	.
55555	756	1	FILLED	FILLED	NNP
55555	756	2	MUSHROOMS	MUSHROOMS	NNP
55555	756	3	Select	Select	NNP
55555	756	4	10	10	CD
55555	756	5	of	of	IN
55555	756	6	the	the	DT
55555	756	7	largest	large	JJS
55555	756	8	,	,	,
55555	756	9	most	most	RBS
55555	756	10	cup	cup	NN
55555	756	11	-	-	HYPH
55555	756	12	shaped	shape	VBN
55555	756	13	from	from	IN
55555	756	14	1	1	CD
55555	756	15	1/2	1/2	CD
55555	756	16	pounds	pound	NNS
55555	756	17	of	of	IN
55555	756	18	mushrooms	mushroom	NNS
55555	756	19	.	.	.
55555	757	1	Peel	peel	VB
55555	757	2	and	and	CC
55555	757	3	lay	lie	VBD
55555	757	4	in	in	IN
55555	757	5	a	a	DT
55555	757	6	shallow	shallow	JJ
55555	757	7	pan	pan	NN
55555	757	8	,	,	,
55555	757	9	cup	cup	NN
55555	757	10	side	side	NN
55555	757	11	up	up	RB
55555	757	12	.	.	.
55555	758	1	Take	take	VB
55555	758	2	the	the	DT
55555	758	3	cleaned	clean	VBN
55555	758	4	stems	stem	NNS
55555	758	5	and	and	CC
55555	758	6	the	the	DT
55555	758	7	remaining	remain	VBG
55555	758	8	mushrooms	mushroom	NNS
55555	758	9	and	and	CC
55555	758	10	chop	chop	NN
55555	758	11	fine	fine	RB
55555	758	12	and	and	CC
55555	758	13	put	put	VBD
55555	758	14	them	-PRON-	PRP
55555	758	15	in	in	IN
55555	758	16	the	the	DT
55555	758	17	cups	cup	NNS
55555	758	18	;	;	:
55555	758	19	add	add	VB
55555	758	20	1	1	CD
55555	758	21	teaspoon	teaspoon	NN
55555	758	22	of	of	IN
55555	758	23	melted	melted	JJ
55555	758	24	butter	butter	NN
55555	758	25	,	,	,
55555	758	26	some	some	DT
55555	758	27	pepper	pepper	NN
55555	758	28	and	and	CC
55555	758	29	salt	salt	NN
55555	758	30	to	to	IN
55555	758	31	each	each	DT
55555	758	32	,	,	,
55555	758	33	and	and	CC
55555	758	34	let	let	VB
55555	758	35	bake	bake	VB
55555	758	36	ten	ten	CD
55555	758	37	minutes	minute	NNS
55555	758	38	or	or	CC
55555	758	39	until	until	IN
55555	758	40	done	do	VBN
55555	758	41	.	.	.
55555	759	1	Serve	serve	VB
55555	759	2	on	on	IN
55555	759	3	toast	toast	NN
55555	759	4	garnished	garnish	VBN
55555	759	5	with	with	IN
55555	759	6	watercress	watercress	NN
55555	759	7	,	,	,
55555	759	8	or	or	CC
55555	759	9	under	under	IN
55555	759	10	the	the	DT
55555	759	11	glass	glass	NN
55555	759	12	bells	bell	NNS
55555	759	13	already	already	RB
55555	759	14	mentioned	mention	VBN
55555	759	15	.	.	.
55555	760	1	MUSHROOMS	mushroom	NNS
55555	760	2	WITH	with	IN
55555	760	3	TRUFFLES	truffle	NNS
55555	760	4	Toss	Toss	NNP
55555	760	5	truffles	truffle	NNS
55555	760	6	in	in	IN
55555	760	7	butter	butter	NN
55555	760	8	in	in	IN
55555	760	9	a	a	DT
55555	760	10	hot	hot	JJ
55555	760	11	frying	frying	NN
55555	760	12	pan	pan	NN
55555	760	13	for	for	IN
55555	760	14	five	five	CD
55555	760	15	minutes	minute	NNS
55555	760	16	,	,	,
55555	760	17	sprinkle	sprinkle	VB
55555	760	18	the	the	DT
55555	760	19	cups	cup	NNS
55555	760	20	of	of	IN
55555	760	21	mushrooms	mushroom	NNS
55555	760	22	with	with	IN
55555	760	23	pepper	pepper	NN
55555	760	24	and	and	CC
55555	760	25	salt	salt	NN
55555	760	26	,	,	,
55555	760	27	fill	fill	VB
55555	760	28	them	-PRON-	PRP
55555	760	29	with	with	IN
55555	760	30	the	the	DT
55555	760	31	truffles	truffle	NNS
55555	760	32	,	,	,
55555	760	33	and	and	CC
55555	760	34	cook	cook	NN
55555	760	35	for	for	IN
55555	760	36	ten	ten	CD
55555	760	37	minutes	minute	NNS
55555	760	38	in	in	IN
55555	760	39	a	a	DT
55555	760	40	covered	covered	JJ
55555	760	41	pan	pan	NN
55555	760	42	in	in	IN
55555	760	43	a	a	DT
55555	760	44	hot	hot	JJ
55555	760	45	oven	oven	NN
55555	760	46	;	;	:
55555	760	47	serve	serve	VB
55555	760	48	on	on	IN
55555	760	49	crisp	crisp	JJ
55555	760	50	lettuce	lettuce	NN
55555	760	51	leaves	leave	NNS
55555	760	52	,	,	,
55555	760	53	with	with	IN
55555	760	54	parsley	parsley	NN
55555	760	55	butter	butter	NN
55555	760	56	.	.	.
55555	761	1	MUSHROOMS	MUSHROOMS	NNP
55555	761	2	WITH	with	IN
55555	761	3	PEAS	peas	NN
55555	761	4	Fill	fill	VBP
55555	761	5	the	the	DT
55555	761	6	cups	cup	NNS
55555	761	7	of	of	IN
55555	761	8	large	large	JJ
55555	761	9	mushrooms	mushroom	NNS
55555	761	10	with	with	IN
55555	761	11	French	french	JJ
55555	761	12	canned	canned	JJ
55555	761	13	peas	pea	NNS
55555	761	14	,	,	,
55555	761	15	which	which	WDT
55555	761	16	have	have	VBP
55555	761	17	been	be	VBN
55555	761	18	tossed	toss	VBN
55555	761	19	for	for	IN
55555	761	20	five	five	CD
55555	761	21	minutes	minute	NNS
55555	761	22	in	in	IN
55555	761	23	hot	hot	JJ
55555	761	24	butter	butter	NN
55555	761	25	.	.	.
55555	762	1	Season	season	NN
55555	762	2	and	and	CC
55555	762	3	set	set	VBD
55555	762	4	in	in	IN
55555	762	5	a	a	DT
55555	762	6	covered	covered	JJ
55555	762	7	pan	pan	NN
55555	762	8	in	in	IN
55555	762	9	a	a	DT
55555	762	10	hot	hot	JJ
55555	762	11	oven	oven	NN
55555	762	12	for	for	IN
55555	762	13	ten	ten	CD
55555	762	14	minutes	minute	NNS
55555	762	15	,	,	,
55555	762	16	and	and	CC
55555	762	17	serve	serve	VB
55555	762	18	on	on	IN
55555	762	19	toast	toast	NN
55555	762	20	with	with	IN
55555	762	21	white	white	JJ
55555	762	22	or	or	CC
55555	762	23	brown	brown	JJ
55555	762	24	sauce	sauce	NN
55555	762	25	,	,	,
55555	762	26	as	as	IN
55555	762	27	preferred	prefer	VBN
55555	762	28	.	.	.
55555	763	1	MUSHROOMS	mushroom	NNS
55555	763	2	WITH	with	IN
55555	763	3	ONIONS	onion	NNS
55555	763	4	Peel	peel	NN
55555	763	5	2	2	CD
55555	763	6	medium	medium	NN
55555	763	7	-	-	HYPH
55555	763	8	sized	sized	JJ
55555	763	9	onions	onion	NNS
55555	763	10	and	and	CC
55555	763	11	chop	chop	VB
55555	763	12	them	-PRON-	PRP
55555	763	13	fine	fine	RB
55555	763	14	,	,	,
55555	763	15	and	and	CC
55555	763	16	put	put	VBD
55555	763	17	them	-PRON-	PRP
55555	763	18	in	in	IN
55555	763	19	a	a	DT
55555	763	20	casserole	casserole	NN
55555	763	21	,	,	,
55555	763	22	or	or	CC
55555	763	23	saucepan	saucepan	NN
55555	763	24	,	,	,
55555	763	25	with	with	IN
55555	763	26	1	1	CD
55555	763	27	tablespoon	tablespoon	NN
55555	763	28	of	of	IN
55555	763	29	melted	melted	JJ
55555	763	30	butter	butter	NN
55555	763	31	.	.	.
55555	764	1	Let	let	VB
55555	764	2	them	-PRON-	PRP
55555	764	3	cook	cook	VB
55555	764	4	slowly	slowly	RB
55555	764	5	for	for	IN
55555	764	6	ten	ten	CD
55555	764	7	minutes	minute	NNS
55555	764	8	,	,	,
55555	764	9	then	then	RB
55555	764	10	add	add	VB
55555	764	11	1	1	CD
55555	764	12	pound	pound	NN
55555	764	13	of	of	IN
55555	764	14	mushrooms	mushroom	NNS
55555	764	15	,	,	,
55555	764	16	which	which	WDT
55555	764	17	have	have	VBP
55555	764	18	been	be	VBN
55555	764	19	carefully	carefully	RB
55555	764	20	washed	wash	VBN
55555	764	21	or	or	CC
55555	764	22	peeled	peel	VBN
55555	764	23	,	,	,
55555	764	24	and	and	CC
55555	764	25	another	another	DT
55555	764	26	tablespoon	tablespoon	NN
55555	764	27	of	of	IN
55555	764	28	butter	butter	NN
55555	764	29	,	,	,
55555	764	30	and	and	CC
55555	764	31	cover	cover	NN
55555	764	32	,	,	,
55555	764	33	letting	let	VBG
55555	764	34	cook	cook	NN
55555	764	35	for	for	IN
55555	764	36	ten	ten	CD
55555	764	37	minutes	minute	NNS
55555	764	38	.	.	.
55555	765	1	Season	season	NN
55555	765	2	well	well	RB
55555	765	3	with	with	IN
55555	765	4	salt	salt	NN
55555	765	5	and	and	CC
55555	765	6	pepper	pepper	NN
55555	765	7	and	and	CC
55555	765	8	serve	serve	VB
55555	765	9	very	very	RB
55555	765	10	hot	hot	JJ
55555	765	11	.	.	.
55555	766	1	Mushrooms	mushroom	NNS
55555	766	2	thus	thus	RB
55555	766	3	prepared	prepare	VBN
55555	766	4	may	may	MD
55555	766	5	be	be	VB
55555	766	6	put	put	VBN
55555	766	7	in	in	IN
55555	766	8	a	a	DT
55555	766	9	deep	deep	JJ
55555	766	10	baking	baking	NN
55555	766	11	dish	dish	NN
55555	766	12	,	,	,
55555	766	13	covered	cover	VBN
55555	766	14	with	with	IN
55555	766	15	crust	crust	NN
55555	766	16	and	and	CC
55555	766	17	baked	bake	VBD
55555	766	18	in	in	IN
55555	766	19	a	a	DT
55555	766	20	pie	pie	NN
55555	766	21	.	.	.
55555	767	1	MUSHROOMS	mushroom	NNS
55555	767	2	WITH	with	IN
55555	767	3	EGG	EGG	NNP
55555	767	4	Put	put	NN
55555	767	5	2	2	CD
55555	767	6	tablespoons	tablespoon	NNS
55555	767	7	of	of	IN
55555	767	8	butter	butter	NN
55555	767	9	in	in	IN
55555	767	10	a	a	DT
55555	767	11	porcelain	porcelain	NN
55555	767	12	casserole	casserole	NN
55555	767	13	,	,	,
55555	767	14	or	or	CC
55555	767	15	in	in	IN
55555	767	16	a	a	DT
55555	767	17	saucepan	saucepan	NN
55555	767	18	,	,	,
55555	767	19	and	and	CC
55555	767	20	when	when	WRB
55555	767	21	melted	melt	VBN
55555	767	22	put	put	VBD
55555	767	23	with	with	IN
55555	767	24	it	-PRON-	PRP
55555	767	25	1	1	CD
55555	767	26	pound	pound	NN
55555	767	27	of	of	IN
55555	767	28	peeled	peel	VBN
55555	767	29	or	or	CC
55555	767	30	washed	wash	VBN
55555	767	31	mushrooms	mushroom	NNS
55555	767	32	;	;	:
55555	767	33	let	let	VB
55555	767	34	simmer	simmer	NN
55555	767	35	gently	gently	RB
55555	767	36	for	for	IN
55555	767	37	ten	ten	CD
55555	767	38	minutes	minute	NNS
55555	767	39	,	,	,
55555	767	40	then	then	RB
55555	767	41	add	add	VB
55555	767	42	to	to	IN
55555	767	43	them	-PRON-	PRP
55555	767	44	2	2	CD
55555	767	45	hard	hard	RB
55555	767	46	-	-	HYPH
55555	767	47	boiled	boil	VBN
55555	767	48	eggs	egg	NNS
55555	767	49	,	,	,
55555	767	50	cut	cut	VBN
55555	767	51	in	in	IN
55555	767	52	slices	slice	NNS
55555	767	53	,	,	,
55555	767	54	and	and	CC
55555	767	55	half	half	PDT
55555	767	56	a	a	DT
55555	767	57	cup	cup	NN
55555	767	58	of	of	IN
55555	767	59	cream	cream	NN
55555	767	60	.	.	.
55555	768	1	This	this	DT
55555	768	2	recipe	recipe	NN
55555	768	3	also	also	RB
55555	768	4	is	be	VBZ
55555	768	5	available	available	JJ
55555	768	6	for	for	IN
55555	768	7	a	a	DT
55555	768	8	deep	deep	JJ
55555	768	9	pie	pie	NN
55555	768	10	;	;	:
55555	768	11	put	put	VBN
55555	768	12	in	in	IN
55555	768	13	a	a	DT
55555	768	14	baking	baking	NN
55555	768	15	dish	dish	NN
55555	768	16	,	,	,
55555	768	17	cover	cover	VB
55555	768	18	with	with	IN
55555	768	19	crust	crust	NN
55555	768	20	,	,	,
55555	768	21	and	and	CC
55555	768	22	bake	bake	VB
55555	768	23	until	until	IN
55555	768	24	slightly	slightly	RB
55555	768	25	browned	brown	VBN
55555	768	26	.	.	.
55555	769	1	CANNED	CANNED	NNP
55555	769	2	MUSHROOMS	mushroom	NNS
55555	769	3	Drain	drain	VBP
55555	769	4	the	the	DT
55555	769	5	mushrooms	mushroom	NNS
55555	769	6	from	from	IN
55555	769	7	1	1	CD
55555	769	8	can	can	MD
55555	769	9	,	,	,
55555	769	10	and	and	CC
55555	769	11	cut	cut	VB
55555	769	12	them	-PRON-	PRP
55555	769	13	in	in	IN
55555	769	14	half	half	NN
55555	769	15	.	.	.
55555	770	1	Use	use	VB
55555	770	2	the	the	DT
55555	770	3	liquid	liquid	NN
55555	770	4	from	from	IN
55555	770	5	the	the	DT
55555	770	6	can	can	MD
55555	770	7	augmented	augment	VBN
55555	770	8	with	with	IN
55555	770	9	water	water	NN
55555	770	10	,	,	,
55555	770	11	if	if	IN
55555	770	12	necessary	necessary	JJ
55555	770	13	,	,	,
55555	770	14	to	to	TO
55555	770	15	make	make	VB
55555	770	16	brown	brown	JJ
55555	770	17	or	or	CC
55555	770	18	German	german	JJ
55555	770	19	sauce	sauce	NN
55555	770	20	.	.	.
55555	771	1	Put	put	VB
55555	771	2	the	the	DT
55555	771	3	mushrooms	mushroom	NNS
55555	771	4	in	in	IN
55555	771	5	a	a	DT
55555	771	6	saucepan	saucepan	NN
55555	771	7	with	with	IN
55555	771	8	the	the	DT
55555	771	9	sauce	sauce	NN
55555	771	10	,	,	,
55555	771	11	season	season	NN
55555	771	12	with	with	IN
55555	771	13	pepper	pepper	NN
55555	771	14	and	and	CC
55555	771	15	salt	salt	NN
55555	771	16	,	,	,
55555	771	17	and	and	CC
55555	771	18	serve	serve	VB
55555	771	19	very	very	RB
55555	771	20	hot	hot	JJ
55555	771	21	on	on	IN
55555	771	22	toast	toast	NN
55555	771	23	.	.	.
55555	772	1	Button	button	NN
55555	772	2	mushrooms	mushroom	NNS
55555	772	3	can	can	MD
55555	772	4	also	also	RB
55555	772	5	be	be	VB
55555	772	6	cooked	cook	VBN
55555	772	7	by	by	IN
55555	772	8	simply	simply	RB
55555	772	9	draining	drain	VBG
55555	772	10	and	and	CC
55555	772	11	tossing	toss	VBG
55555	772	12	in	in	IN
55555	772	13	parsley	parsley	NN
55555	772	14	butter	butter	NN
55555	772	15	until	until	IN
55555	772	16	hot	hot	JJ
55555	772	17	;	;	:
55555	772	18	season	season	NN
55555	772	19	with	with	IN
55555	772	20	salt	salt	NN
55555	772	21	and	and	CC
55555	772	22	pepper	pepper	NN
55555	772	23	and	and	CC
55555	772	24	serve	serve	VB
55555	772	25	on	on	IN
55555	772	26	toast	toast	NN
55555	772	27	.	.	.
55555	773	1	Mushrooms	mushroom	NNS
55555	773	2	cooked	cook	VBN
55555	773	3	in	in	IN
55555	773	4	these	these	DT
55555	773	5	ways	way	NNS
55555	773	6	are	be	VBP
55555	773	7	suitable	suitable	JJ
55555	773	8	for	for	IN
55555	773	9	filling	fill	VBG
55555	773	10	peppers	pepper	NNS
55555	773	11	or	or	CC
55555	773	12	tomatoes	tomato	NNS
55555	773	13	.	.	.
55555	774	1	Canned	can	VBN
55555	774	2	mushrooms	mushroom	NNS
55555	774	3	can	can	MD
55555	774	4	be	be	VB
55555	774	5	bought	buy	VBN
55555	774	6	which	which	WDT
55555	774	7	are	be	VBP
55555	774	8	put	put	VBN
55555	774	9	up	up	RP
55555	774	10	with	with	IN
55555	774	11	truffles	truffle	NNS
55555	774	12	,	,	,
55555	774	13	and	and	CC
55555	774	14	add	add	VB
55555	774	15	variety	variety	NN
55555	774	16	to	to	IN
55555	774	17	these	these	DT
55555	774	18	different	different	JJ
55555	774	19	dishes	dish	NNS
55555	774	20	.	.	.
55555	775	1	CANNED	CANNED	NNP
55555	775	2	MUSHROOMS	MUSHROOMS	NNP
55555	775	3	CZARINA	CZARINA	NNS
55555	775	4	Open	open	VBP
55555	775	5	a	a	DT
55555	775	6	can	can	NN
55555	775	7	of	of	IN
55555	775	8	button	button	NN
55555	775	9	mushrooms	mushroom	NNS
55555	775	10	,	,	,
55555	775	11	drain	drain	VBP
55555	775	12	them	-PRON-	PRP
55555	775	13	,	,	,
55555	775	14	and	and	CC
55555	775	15	cut	cut	VBD
55555	775	16	the	the	DT
55555	775	17	buttons	button	NNS
55555	775	18	in	in	IN
55555	775	19	half	half	NN
55555	775	20	,	,	,
55555	775	21	if	if	IN
55555	775	22	very	very	RB
55555	775	23	large	large	JJ
55555	775	24	,	,	,
55555	775	25	and	and	CC
55555	775	26	reserve	reserve	VB
55555	775	27	the	the	DT
55555	775	28	liquid	liquid	NN
55555	775	29	.	.	.
55555	776	1	Put	put	NN
55555	776	2	1	1	CD
55555	776	3	tablespoon	tablespoon	NN
55555	776	4	of	of	IN
55555	776	5	butter	butter	NN
55555	776	6	in	in	IN
55555	776	7	a	a	DT
55555	776	8	saucepan	saucepan	NN
55555	776	9	,	,	,
55555	776	10	and	and	CC
55555	776	11	when	when	WRB
55555	776	12	melted	melt	VBN
55555	776	13	add	add	NN
55555	776	14	1	1	CD
55555	776	15	tablespoon	tablespoon	NN
55555	776	16	of	of	IN
55555	776	17	grated	grate	VBN
55555	776	18	onion	onion	NN
55555	776	19	,	,	,
55555	776	20	2	2	CD
55555	776	21	bay	bay	NN
55555	776	22	leaves	leave	NNS
55555	776	23	,	,	,
55555	776	24	2	2	CD
55555	776	25	cloves	clove	NNS
55555	776	26	,	,	,
55555	776	27	2	2	CD
55555	776	28	peppercorns	peppercorn	NNS
55555	776	29	,	,	,
55555	776	30	and	and	CC
55555	776	31	2	2	CD
55555	776	32	allspice	allspice	NN
55555	776	33	.	.	.
55555	777	1	Let	let	VB
55555	777	2	all	all	DT
55555	777	3	cook	cook	VB
55555	777	4	together	together	RB
55555	777	5	slowly	slowly	RB
55555	777	6	for	for	IN
55555	777	7	five	five	CD
55555	777	8	minutes	minute	NNS
55555	777	9	,	,	,
55555	777	10	then	then	RB
55555	777	11	pour	pour	VB
55555	777	12	on	on	IN
55555	777	13	the	the	DT
55555	777	14	liquid	liquid	NN
55555	777	15	from	from	IN
55555	777	16	the	the	DT
55555	777	17	mushrooms	mushroom	NNS
55555	777	18	,	,	,
55555	777	19	with	with	IN
55555	777	20	enough	enough	JJ
55555	777	21	milk	milk	NN
55555	777	22	added	add	VBN
55555	777	23	to	to	TO
55555	777	24	make	make	VB
55555	777	25	2	2	CD
55555	777	26	cups	cup	NNS
55555	777	27	,	,	,
55555	777	28	season	season	NN
55555	777	29	with	with	IN
55555	777	30	salt	salt	NN
55555	777	31	,	,	,
55555	777	32	and	and	CC
55555	777	33	let	let	VB
55555	777	34	simmer	simmer	NN
55555	777	35	for	for	IN
55555	777	36	ten	ten	CD
55555	777	37	minutes	minute	NNS
55555	777	38	;	;	:
55555	777	39	then	then	RB
55555	777	40	add	add	VB
55555	777	41	1	1	CD
55555	777	42	tablespoon	tablespoon	NN
55555	777	43	of	of	IN
55555	777	44	flour	flour	NN
55555	777	45	creamed	cream	VBN
55555	777	46	with	with	IN
55555	777	47	1	1	CD
55555	777	48	tablespoon	tablespoon	NN
55555	777	49	of	of	IN
55555	777	50	butter	butter	NN
55555	777	51	,	,	,
55555	777	52	let	let	VB
55555	777	53	boil	boil	VB
55555	777	54	up	up	RP
55555	777	55	once	once	RB
55555	777	56	,	,	,
55555	777	57	and	and	CC
55555	777	58	strain	strain	VB
55555	777	59	.	.	.
55555	778	1	Put	put	VB
55555	778	2	the	the	DT
55555	778	3	sauce	sauce	NN
55555	778	4	and	and	CC
55555	778	5	the	the	DT
55555	778	6	button	button	NN
55555	778	7	mushrooms	mushroom	NNS
55555	778	8	in	in	IN
55555	778	9	an	an	DT
55555	778	10	Italian	italian	JJ
55555	778	11	casserole	casserole	NN
55555	778	12	,	,	,
55555	778	13	set	set	VBD
55555	778	14	this	this	DT
55555	778	15	in	in	IN
55555	778	16	the	the	DT
55555	778	17	oven	oven	NN
55555	778	18	to	to	TO
55555	778	19	heat	heat	VB
55555	778	20	for	for	IN
55555	778	21	five	five	CD
55555	778	22	minutes	minute	NNS
55555	778	23	,	,	,
55555	778	24	and	and	CC
55555	778	25	serve	serve	VB
55555	778	26	from	from	IN
55555	778	27	the	the	DT
55555	778	28	dish	dish	NN
55555	778	29	on	on	IN
55555	778	30	triangles	triangle	NNS
55555	778	31	of	of	IN
55555	778	32	toast	toast	NN
55555	778	33	.	.	.
55555	779	1	MUSHROOM	MUSHROOM	NNP
55555	779	2	LOAF	LOAF	NNP
55555	779	3	Pour	Pour	NNP
55555	779	4	good	good	JJ
55555	779	5	clear	clear	JJ
55555	779	6	,	,	,
55555	779	7	well	well	RB
55555	779	8	-	-	HYPH
55555	779	9	strained	strain	VBN
55555	779	10	boiling	boil	VBG
55555	779	11	vegetable	vegetable	NN
55555	779	12	stock	stock	NN
55555	779	13	onto	onto	IN
55555	779	14	dissolved	dissolve	VBN
55555	779	15	vegetable	vegetable	NN
55555	779	16	gelatine	gelatine	NN
55555	779	17	or	or	CC
55555	779	18	arrowroot	arrowroot	NN
55555	779	19	,	,	,
55555	779	20	using	use	VBG
55555	779	21	about	about	RB
55555	779	22	1	1	CD
55555	779	23	tablespoon	tablespoon	NN
55555	779	24	to	to	IN
55555	779	25	every	every	DT
55555	779	26	2	2	CD
55555	779	27	cups	cup	NNS
55555	779	28	of	of	IN
55555	779	29	liquid	liquid	NN
55555	779	30	.	.	.
55555	780	1	Season	season	NN
55555	780	2	well	well	RB
55555	780	3	with	with	IN
55555	780	4	salt	salt	NN
55555	780	5	and	and	CC
55555	780	6	pepper	pepper	NN
55555	780	7	,	,	,
55555	780	8	and	and	CC
55555	780	9	add	add	VB
55555	780	10	1	1	CD
55555	780	11	can	can	NN
55555	780	12	of	of	IN
55555	780	13	button	button	NN
55555	780	14	mushrooms	mushroom	NNS
55555	780	15	,	,	,
55555	780	16	halved	halve	VBN
55555	780	17	,	,	,
55555	780	18	when	when	WRB
55555	780	19	the	the	DT
55555	780	20	jelly	jelly	NN
55555	780	21	is	be	VBZ
55555	780	22	somewhat	somewhat	RB
55555	780	23	set	set	VBN
55555	780	24	so	so	IN
55555	780	25	that	that	IN
55555	780	26	they	-PRON-	PRP
55555	780	27	will	will	MD
55555	780	28	remain	remain	VB
55555	780	29	in	in	IN
55555	780	30	place	place	NN
55555	780	31	evenly	evenly	RB
55555	780	32	dispersed	disperse	VBN
55555	780	33	.	.	.
55555	781	1	Line	line	VB
55555	781	2	a	a	DT
55555	781	3	mould	mould	NN
55555	781	4	with	with	IN
55555	781	5	chopped	chop	VBN
55555	781	6	parsley	parsley	NN
55555	781	7	and	and	CC
55555	781	8	slices	slice	NNS
55555	781	9	of	of	IN
55555	781	10	pickled	pickle	VBN
55555	781	11	walnuts	walnut	NNS
55555	781	12	,	,	,
55555	781	13	pour	pour	VBP
55555	781	14	the	the	DT
55555	781	15	jelly	jelly	NN
55555	781	16	into	into	IN
55555	781	17	it	-PRON-	PRP
55555	781	18	,	,	,
55555	781	19	and	and	CC
55555	781	20	serve	serve	VB
55555	781	21	,	,	,
55555	781	22	when	when	WRB
55555	781	23	set	set	NN
55555	781	24	,	,	,
55555	781	25	ice	ice	NN
55555	781	26	-	-	HYPH
55555	781	27	cold	cold	JJ
55555	781	28	,	,	,
55555	781	29	with	with	IN
55555	781	30	any	any	DT
55555	781	31	savoury	savoury	JJ
55555	781	32	cold	cold	JJ
55555	781	33	sauce	sauce	NN
55555	781	34	or	or	CC
55555	781	35	pickles	pickle	NNS
55555	781	36	.	.	.
55555	782	1	A	a	DT
55555	782	2	few	few	JJ
55555	782	3	chopped	chop	VBN
55555	782	4	nuts	nut	NNS
55555	782	5	may	may	MD
55555	782	6	be	be	VB
55555	782	7	added	add	VBN
55555	782	8	if	if	IN
55555	782	9	desired	desire	VBN
55555	782	10	.	.	.
55555	783	1	STEWED	STEWED	NNP
55555	783	2	OKRA	OKRA	NNS
55555	783	3	Cut	cut	VBP
55555	783	4	the	the	DT
55555	783	5	ends	end	NNS
55555	783	6	off	off	IN
55555	783	7	the	the	DT
55555	783	8	pods	pod	NNS
55555	783	9	of	of	IN
55555	783	10	young	young	JJ
55555	783	11	okra	okra	NN
55555	783	12	,	,	,
55555	783	13	boil	boil	VBP
55555	783	14	for	for	IN
55555	783	15	one	one	CD
55555	783	16	hour	hour	NN
55555	783	17	in	in	IN
55555	783	18	salted	salt	VBN
55555	783	19	water	water	NN
55555	783	20	,	,	,
55555	783	21	then	then	RB
55555	783	22	drain	drain	VB
55555	783	23	and	and	CC
55555	783	24	reheat	reheat	VB
55555	783	25	in	in	IN
55555	783	26	a	a	DT
55555	783	27	saucepan	saucepan	NN
55555	783	28	with	with	IN
55555	783	29	some	some	DT
55555	783	30	melted	melted	JJ
55555	783	31	butter	butter	NN
55555	783	32	.	.	.
55555	784	1	The	the	DT
55555	784	2	okra	okra	NN
55555	784	3	can	can	MD
55555	784	4	be	be	VB
55555	784	5	used	use	VBN
55555	784	6	as	as	IN
55555	784	7	a	a	DT
55555	784	8	garnish	garnish	NN
55555	784	9	to	to	IN
55555	784	10	boiled	boil	VBN
55555	784	11	rice	rice	NN
55555	784	12	.	.	.
55555	785	1	Canned	canned	JJ
55555	785	2	okra	okra	NN
55555	785	3	needs	need	NNS
55555	785	4	only	only	RB
55555	785	5	to	to	TO
55555	785	6	be	be	VB
55555	785	7	boiled	boil	VBN
55555	785	8	five	five	CD
55555	785	9	minutes	minute	NNS
55555	785	10	,	,	,
55555	785	11	drained	drain	VBD
55555	785	12	,	,	,
55555	785	13	seasoned	season	VBN
55555	785	14	,	,	,
55555	785	15	and	and	CC
55555	785	16	tossed	toss	VBD
55555	785	17	about	about	RB
55555	785	18	in	in	IN
55555	785	19	hot	hot	JJ
55555	785	20	butter	butter	NN
55555	785	21	in	in	IN
55555	785	22	a	a	DT
55555	785	23	frying	frying	JJ
55555	785	24	pan	pan	NN
55555	785	25	for	for	IN
55555	785	26	two	two	CD
55555	785	27	or	or	CC
55555	785	28	three	three	CD
55555	785	29	minutes	minute	NNS
55555	785	30	before	before	IN
55555	785	31	serving	serve	VBG
55555	785	32	.	.	.
55555	786	1	OKRA	OKRA	NNS
55555	786	2	AND	and	CC
55555	786	3	GRILLED	GRILLED	NNP
55555	786	4	TOMATOES	TOMATOES	NNP
55555	786	5	Cut	Cut	NNP
55555	786	6	good	good	JJ
55555	786	7	firm	firm	NN
55555	786	8	tomatoes	tomato	NNS
55555	786	9	in	in	IN
55555	786	10	half	half	NN
55555	786	11	,	,	,
55555	786	12	season	season	NN
55555	786	13	well	well	RB
55555	786	14	and	and	CC
55555	786	15	broil	broil	NNP
55555	786	16	,	,	,
55555	786	17	then	then	RB
55555	786	18	serve	serve	VB
55555	786	19	with	with	IN
55555	786	20	a	a	DT
55555	786	21	garnish	garnish	NN
55555	786	22	of	of	IN
55555	786	23	stewed	stewed	JJ
55555	786	24	okra	okra	NN
55555	786	25	.	.	.
55555	787	1	STEWED	STEWED	NNS
55555	787	2	OKRA	OKRA	NNS
55555	787	3	WITH	with	IN
55555	787	4	TOMATO	tomato	NN
55555	787	5	SAUCE	SAUCE	VBN
55555	787	6	If	if	IN
55555	787	7	fresh	fresh	JJ
55555	787	8	okra	okra	NN
55555	787	9	is	be	VBZ
55555	787	10	used	use	VBN
55555	787	11	prepare	prepare	VBP
55555	787	12	as	as	IN
55555	787	13	in	in	IN
55555	787	14	stewed	stewed	JJ
55555	787	15	okra	okra	NN
55555	787	16	recipe	recipe	NN
55555	787	17	,	,	,
55555	787	18	and	and	CC
55555	787	19	if	if	IN
55555	787	20	canned	canned	JJ
55555	787	21	okra	okra	NN
55555	787	22	is	be	VBZ
55555	787	23	used	use	VBN
55555	787	24	drain	drain	NN
55555	787	25	and	and	CC
55555	787	26	heat	heat	NN
55555	787	27	in	in	IN
55555	787	28	boiling	boil	VBG
55555	787	29	salted	salt	VBN
55555	787	30	water	water	NN
55555	787	31	.	.	.
55555	788	1	Put	put	NN
55555	788	2	1	1	CD
55555	788	3	tablespoon	tablespoon	NN
55555	788	4	of	of	IN
55555	788	5	butter	butter	NN
55555	788	6	in	in	IN
55555	788	7	a	a	DT
55555	788	8	frying	fry	VBG
55555	788	9	pan	pan	NN
55555	788	10	,	,	,
55555	788	11	and	and	CC
55555	788	12	when	when	WRB
55555	788	13	melted	melt	VBN
55555	788	14	lift	lift	VB
55555	788	15	the	the	DT
55555	788	16	okra	okra	NN
55555	788	17	from	from	IN
55555	788	18	the	the	DT
55555	788	19	boiling	boiling	NN
55555	788	20	water	water	NN
55555	788	21	and	and	CC
55555	788	22	place	place	VB
55555	788	23	it	-PRON-	PRP
55555	788	24	in	in	IN
55555	788	25	the	the	DT
55555	788	26	frying	fry	VBG
55555	788	27	pan	pan	NN
55555	788	28	;	;	:
55555	788	29	season	season	NN
55555	788	30	well	well	RB
55555	788	31	with	with	IN
55555	788	32	salt	salt	NN
55555	788	33	and	and	CC
55555	788	34	pepper	pepper	NN
55555	788	35	and	and	CC
55555	788	36	then	then	RB
55555	788	37	cover	cover	VB
55555	788	38	with	with	IN
55555	788	39	1	1	CD
55555	788	40	cup	cup	NN
55555	788	41	of	of	IN
55555	788	42	tomato	tomato	NNP
55555	788	43	sauce	sauce	NN
55555	788	44	,	,	,
55555	788	45	and	and	CC
55555	788	46	,	,	,
55555	788	47	when	when	WRB
55555	788	48	thoroughly	thoroughly	RB
55555	788	49	heated	heat	VBD
55555	788	50	through	through	IN
55555	788	51	,	,	,
55555	788	52	serve	serve	VB
55555	788	53	.	.	.
55555	789	1	OKRA	OKRA	NNS
55555	789	2	AND	and	CC
55555	789	3	TOMATO	tomato	NN
55555	789	4	ESCALLOP	escallop	NN
55555	789	5	Arrange	arrange	JJ
55555	789	6	alternate	alternate	JJ
55555	789	7	layers	layer	NNS
55555	789	8	of	of	IN
55555	789	9	sliced	sliced	JJ
55555	789	10	canned	canned	JJ
55555	789	11	okra	okra	NN
55555	789	12	and	and	CC
55555	789	13	tomato	tomato	NN
55555	789	14	in	in	IN
55555	789	15	a	a	DT
55555	789	16	well	well	RB
55555	789	17	buttered	butter	VBN
55555	789	18	baking	baking	NN
55555	789	19	dish	dish	NN
55555	789	20	,	,	,
55555	789	21	separating	separate	VBG
55555	789	22	them	-PRON-	PRP
55555	789	23	with	with	IN
55555	789	24	layers	layer	NNS
55555	789	25	of	of	IN
55555	789	26	boiled	boil	VBN
55555	789	27	rice	rice	NN
55555	789	28	well	well	RB
55555	789	29	seasoned	season	VBN
55555	789	30	with	with	IN
55555	789	31	salt	salt	NN
55555	789	32	and	and	CC
55555	789	33	pepper	pepper	NN
55555	789	34	and	and	CC
55555	789	35	dotted	dot	VBN
55555	789	36	with	with	IN
55555	789	37	butter	butter	NN
55555	789	38	.	.	.
55555	790	1	Cover	cover	VB
55555	790	2	the	the	DT
55555	790	3	top	top	NN
55555	790	4	with	with	IN
55555	790	5	fine	fine	JJ
55555	790	6	crumbs	crumb	NNS
55555	790	7	and	and	CC
55555	790	8	cook	cook	NN
55555	790	9	for	for	IN
55555	790	10	fifteen	fifteen	CD
55555	790	11	minutes	minute	NNS
55555	790	12	,	,	,
55555	790	13	or	or	CC
55555	790	14	until	until	IN
55555	790	15	browned	brown	VBN
55555	790	16	,	,	,
55555	790	17	in	in	IN
55555	790	18	the	the	DT
55555	790	19	oven	oven	NN
55555	790	20	.	.	.
55555	791	1	BOILED	BOILED	NNP
55555	791	2	ONIONS	onion	NNS
55555	791	3	Peel	peel	VBP
55555	791	4	onions	onion	NNS
55555	791	5	under	under	IN
55555	791	6	cold	cold	JJ
55555	791	7	water	water	NN
55555	791	8	and	and	CC
55555	791	9	they	-PRON-	PRP
55555	791	10	will	will	MD
55555	791	11	not	not	RB
55555	791	12	bring	bring	VB
55555	791	13	tears	tear	NNS
55555	791	14	to	to	IN
55555	791	15	the	the	DT
55555	791	16	eyes	eye	NNS
55555	791	17	.	.	.
55555	792	1	They	-PRON-	PRP
55555	792	2	should	should	MD
55555	792	3	then	then	RB
55555	792	4	be	be	VB
55555	792	5	put	put	VBN
55555	792	6	in	in	RP
55555	792	7	rapidly	rapidly	RB
55555	792	8	boiling	boil	VBG
55555	792	9	water	water	NN
55555	792	10	,	,	,
55555	792	11	and	and	CC
55555	792	12	this	this	DT
55555	792	13	changed	change	VBD
55555	792	14	after	after	IN
55555	792	15	the	the	DT
55555	792	16	first	first	JJ
55555	792	17	five	five	CD
55555	792	18	minutes	minute	NNS
55555	792	19	of	of	IN
55555	792	20	cooking	cooking	NN
55555	792	21	;	;	:
55555	792	22	then	then	RB
55555	792	23	put	put	VB
55555	792	24	in	in	RP
55555	792	25	fresh	fresh	JJ
55555	792	26	boiling	boiling	NN
55555	792	27	water	water	NN
55555	792	28	,	,	,
55555	792	29	salt	salt	NN
55555	792	30	added	add	VBD
55555	792	31	,	,	,
55555	792	32	and	and	CC
55555	792	33	cooked	cook	VBD
55555	792	34	for	for	IN
55555	792	35	from	from	IN
55555	792	36	half	half	PDT
55555	792	37	an	an	DT
55555	792	38	hour	hour	NN
55555	792	39	to	to	IN
55555	792	40	forty	forty	CD
55555	792	41	minutes	minute	NNS
55555	792	42	.	.	.
55555	793	1	If	if	IN
55555	793	2	onions	onion	NNS
55555	793	3	are	be	VBP
55555	793	4	not	not	RB
55555	793	5	covered	cover	VBN
55555	793	6	when	when	WRB
55555	793	7	boiling	boil	VBG
55555	793	8	the	the	DT
55555	793	9	odour	odour	NN
55555	793	10	will	will	MD
55555	793	11	be	be	VB
55555	793	12	less	less	RBR
55555	793	13	noticeable	noticeable	JJ
55555	793	14	.	.	.
55555	794	1	Serve	serve	VB
55555	794	2	boiled	boil	VBN
55555	794	3	onions	onion	NNS
55555	794	4	with	with	IN
55555	794	5	parsley	parsley	NN
55555	794	6	butter	butter	NN
55555	794	7	,	,	,
55555	794	8	or	or	CC
55555	794	9	,	,	,
55555	794	10	after	after	IN
55555	794	11	draining	drain	VBG
55555	794	12	,	,	,
55555	794	13	cover	cover	VB
55555	794	14	with	with	IN
55555	794	15	milk	milk	NN
55555	794	16	,	,	,
55555	794	17	add	add	VB
55555	794	18	butter	butter	NN
55555	794	19	,	,	,
55555	794	20	pepper	pepper	NN
55555	794	21	,	,	,
55555	794	22	and	and	CC
55555	794	23	salt	salt	NN
55555	794	24	,	,	,
55555	794	25	and	and	CC
55555	794	26	let	let	VB
55555	794	27	boil	boil	VB
55555	794	28	up	up	RP
55555	794	29	once	once	RB
55555	794	30	before	before	IN
55555	794	31	serving	serve	VBG
55555	794	32	.	.	.
55555	795	1	CREAMED	CREAMED	NNP
55555	795	2	ONIONS	ONIONS	NNP
55555	795	3	Use	Use	NNP
55555	795	4	onions	onion	NNS
55555	795	5	which	which	WDT
55555	795	6	have	have	VBP
55555	795	7	been	be	VBN
55555	795	8	boiled	boil	VBN
55555	795	9	until	until	IN
55555	795	10	tender	tender	NN
55555	795	11	but	but	CC
55555	795	12	not	not	RB
55555	795	13	broken	break	VBN
55555	795	14	,	,	,
55555	795	15	and	and	CC
55555	795	16	,	,	,
55555	795	17	after	after	IN
55555	795	18	draining	drain	VBG
55555	795	19	,	,	,
55555	795	20	serve	serve	VB
55555	795	21	with	with	IN
55555	795	22	white	white	JJ
55555	795	23	or	or	CC
55555	795	24	parsley	parsley	NN
55555	795	25	sauce	sauce	NN
55555	795	26	,	,	,
55555	795	27	made	make	VBN
55555	795	28	with	with	IN
55555	795	29	equal	equal	JJ
55555	795	30	quantities	quantity	NNS
55555	795	31	of	of	IN
55555	795	32	milk	milk	NN
55555	795	33	and	and	CC
55555	795	34	the	the	DT
55555	795	35	stock	stock	NN
55555	795	36	in	in	IN
55555	795	37	which	which	WDT
55555	795	38	the	the	DT
55555	795	39	onions	onion	NNS
55555	795	40	cooked	cook	VBD
55555	795	41	.	.	.
55555	796	1	BOILED	BOILED	NNP
55555	796	2	ONIONS	onion	NNS
55555	796	3	WITH	with	IN
55555	796	4	BROWN	BROWN	NNP
55555	796	5	SAUCE	SAUCE	NNP
55555	796	6	Serve	serve	VBP
55555	796	7	small	small	JJ
55555	796	8	boiled	boil	VBN
55555	796	9	onions	onion	NNS
55555	796	10	,	,	,
55555	796	11	which	which	WDT
55555	796	12	have	have	VBP
55555	796	13	cooked	cook	VBN
55555	796	14	until	until	IN
55555	796	15	tender	tender	NN
55555	796	16	,	,	,
55555	796	17	but	but	CC
55555	796	18	not	not	RB
55555	796	19	broken	break	VBN
55555	796	20	,	,	,
55555	796	21	with	with	IN
55555	796	22	any	any	DT
55555	796	23	hot	hot	JJ
55555	796	24	sauce,--tomato	sauce,--tomato	NNP
55555	796	25	,	,	,
55555	796	26	brown	brown	NNP
55555	796	27	,	,	,
55555	796	28	mushroom	mushroom	NN
55555	796	29	,	,	,
55555	796	30	etc	etc	FW
55555	796	31	.	.	.
55555	797	1	ONIONS	onions	JJ
55555	797	2	AU	AU	NNP
55555	797	3	GRATIN	gratin	NN
55555	797	4	Prepare	prepare	VB
55555	797	5	as	as	IN
55555	797	6	for	for	IN
55555	797	7	creamed	creamed	JJ
55555	797	8	onions	onion	NNS
55555	797	9	,	,	,
55555	797	10	making	make	VBG
55555	797	11	a	a	DT
55555	797	12	white	white	JJ
55555	797	13	sauce	sauce	NN
55555	797	14	of	of	IN
55555	797	15	the	the	DT
55555	797	16	milk	milk	NN
55555	797	17	,	,	,
55555	797	18	or	or	CC
55555	797	19	milk	milk	NN
55555	797	20	and	and	CC
55555	797	21	water	water	NN
55555	797	22	,	,	,
55555	797	23	in	in	IN
55555	797	24	which	which	WDT
55555	797	25	the	the	DT
55555	797	26	onions	onion	NNS
55555	797	27	have	have	VBP
55555	797	28	been	be	VBN
55555	797	29	boiled	boil	VBN
55555	797	30	.	.	.
55555	798	1	The	the	DT
55555	798	2	onions	onion	NNS
55555	798	3	can	can	MD
55555	798	4	be	be	VB
55555	798	5	left	leave	VBN
55555	798	6	whole	whole	JJ
55555	798	7	,	,	,
55555	798	8	or	or	CC
55555	798	9	somewhat	somewhat	RB
55555	798	10	broken	break	VBN
55555	798	11	up	up	RP
55555	798	12	in	in	IN
55555	798	13	the	the	DT
55555	798	14	sauce	sauce	NN
55555	798	15	.	.	.
55555	799	1	Fill	fill	VB
55555	799	2	a	a	DT
55555	799	3	buttered	butter	VBN
55555	799	4	baking	baking	NN
55555	799	5	dish	dish	NN
55555	799	6	with	with	IN
55555	799	7	onions	onion	NNS
55555	799	8	and	and	CC
55555	799	9	sauce	sauce	NN
55555	799	10	,	,	,
55555	799	11	dust	dust	VB
55555	799	12	the	the	DT
55555	799	13	top	top	NN
55555	799	14	with	with	IN
55555	799	15	grated	grate	VBN
55555	799	16	cheese	cheese	NN
55555	799	17	,	,	,
55555	799	18	and	and	CC
55555	799	19	let	let	VB
55555	799	20	heat	heat	NN
55555	799	21	in	in	IN
55555	799	22	the	the	DT
55555	799	23	oven	oven	JJ
55555	799	24	five	five	CD
55555	799	25	or	or	CC
55555	799	26	six	six	CD
55555	799	27	minutes	minute	NNS
55555	799	28	.	.	.
55555	800	1	The	the	DT
55555	800	2	bottled	bottled	JJ
55555	800	3	Parmesan	Parmesan	NNP
55555	800	4	cheese	cheese	NN
55555	800	5	is	be	VBZ
55555	800	6	convenient	convenient	JJ
55555	800	7	,	,	,
55555	800	8	but	but	CC
55555	800	9	is	be	VBZ
55555	800	10	never	never	RB
55555	800	11	as	as	RB
55555	800	12	delicate	delicate	JJ
55555	800	13	to	to	IN
55555	800	14	the	the	DT
55555	800	15	taste	taste	NN
55555	800	16	as	as	IN
55555	800	17	fresh	fresh	JJ
55555	800	18	cheese	cheese	NN
55555	800	19	grated	grate	VBD
55555	800	20	.	.	.
55555	801	1	ONIONS	onions	JJ
55555	801	2	WITH	with	IN
55555	801	3	CHEESE	cheese	NN
55555	801	4	Arrange	arrange	NN
55555	801	5	boiled	boil	VBN
55555	801	6	onions	onion	NNS
55555	801	7	,	,	,
55555	801	8	which	which	WDT
55555	801	9	are	be	VBP
55555	801	10	not	not	RB
55555	801	11	broken	break	VBN
55555	801	12	at	at	RB
55555	801	13	all	all	RB
55555	801	14	by	by	IN
55555	801	15	boiling	boil	VBG
55555	801	16	,	,	,
55555	801	17	in	in	IN
55555	801	18	a	a	DT
55555	801	19	buttered	butter	VBN
55555	801	20	baking	baking	NN
55555	801	21	dish	dish	NN
55555	801	22	,	,	,
55555	801	23	baste	baste	NNP
55555	801	24	well	well	RB
55555	801	25	with	with	IN
55555	801	26	melted	melted	JJ
55555	801	27	butter	butter	NN
55555	801	28	,	,	,
55555	801	29	and	and	CC
55555	801	30	dredge	dredge	NN
55555	801	31	with	with	IN
55555	801	32	grated	grate	VBN
55555	801	33	cheese	cheese	NN
55555	801	34	,	,	,
55555	801	35	and	and	CC
55555	801	36	set	set	VBN
55555	801	37	in	in	IN
55555	801	38	the	the	DT
55555	801	39	oven	oven	NN
55555	801	40	a	a	DT
55555	801	41	few	few	JJ
55555	801	42	moments	moment	NNS
55555	801	43	to	to	TO
55555	801	44	brown	brown	VB
55555	801	45	;	;	:
55555	801	46	serve	serve	VB
55555	801	47	in	in	IN
55555	801	48	the	the	DT
55555	801	49	same	same	JJ
55555	801	50	dish	dish	NN
55555	801	51	or	or	CC
55555	801	52	remove	remove	VB
55555	801	53	to	to	IN
55555	801	54	a	a	DT
55555	801	55	small	small	JJ
55555	801	56	platter	platter	NN
55555	801	57	and	and	CC
55555	801	58	garnish	garnish	VBP
55555	801	59	with	with	IN
55555	801	60	green	green	JJ
55555	801	61	,	,	,
55555	801	62	or	or	CC
55555	801	63	use	use	VBP
55555	801	64	as	as	IN
55555	801	65	a	a	DT
55555	801	66	garnish	garnish	NN
55555	801	67	to	to	IN
55555	801	68	a	a	DT
55555	801	69	dish	dish	NN
55555	801	70	of	of	IN
55555	801	71	other	other	JJ
55555	801	72	vegetables	vegetable	NNS
55555	801	73	.	.	.
55555	802	1	Mashed	mashed	JJ
55555	802	2	potatoes	potato	NNS
55555	802	3	piled	pile	VBD
55555	802	4	high	high	RB
55555	802	5	(	(	-LRB-
55555	802	6	browned	brown	VBN
55555	802	7	on	on	IN
55555	802	8	top	top	NN
55555	802	9	with	with	IN
55555	802	10	salamander	salamander	JJ
55555	802	11	or	or	CC
55555	802	12	under	under	IN
55555	802	13	flame	flame	NN
55555	802	14	in	in	IN
55555	802	15	gas	gas	NN
55555	802	16	oven	oven	NN
55555	802	17	)	)	-RRB-
55555	802	18	surrounded	surround	VBD
55555	802	19	with	with	IN
55555	802	20	these	these	DT
55555	802	21	onions	onion	NNS
55555	802	22	makes	make	VBZ
55555	802	23	an	an	DT
55555	802	24	attractive	attractive	JJ
55555	802	25	dish	dish	NN
55555	802	26	.	.	.
55555	803	1	ESCALLOPED	ESCALLOPED	NNP
55555	803	2	ONIONS	ONIONS	NNP
55555	803	3	Escalloped	Escalloped	NNP
55555	803	4	onions	onion	NNS
55555	803	5	are	be	VBP
55555	803	6	made	make	VBN
55555	803	7	like	like	IN
55555	803	8	Onions	Onions	NNPS
55555	803	9	au	au	NNP
55555	803	10	Gratin	Gratin	NNP
55555	803	11	,	,	,
55555	803	12	except	except	IN
55555	803	13	that	that	IN
55555	803	14	the	the	DT
55555	803	15	cheese	cheese	NN
55555	803	16	is	be	VBZ
55555	803	17	omitted	omit	VBN
55555	803	18	and	and	CC
55555	803	19	replaced	replace	VBN
55555	803	20	by	by	IN
55555	803	21	a	a	DT
55555	803	22	layer	layer	NN
55555	803	23	of	of	IN
55555	803	24	fine	fine	JJ
55555	803	25	bread	bread	NN
55555	803	26	crumbs	crumb	NNS
55555	803	27	.	.	.
55555	804	1	BAKED	BAKED	NNP
55555	804	2	ONIONS	onion	NNS
55555	804	3	WITH	with	IN
55555	804	4	CHESTNUTS	chestnuts	NN
55555	804	5	Peel	Peel	NNP
55555	804	6	as	as	IN
55555	804	7	many	many	JJ
55555	804	8	onions	onion	NNS
55555	804	9	as	as	IN
55555	804	10	required	require	VBN
55555	804	11	and	and	CC
55555	804	12	parboil	parboil	VB
55555	804	13	them	-PRON-	PRP
55555	804	14	for	for	IN
55555	804	15	ten	ten	CD
55555	804	16	or	or	CC
55555	804	17	fifteen	fifteen	CD
55555	804	18	minutes	minute	NNS
55555	804	19	in	in	IN
55555	804	20	salted	salted	JJ
55555	804	21	water	water	NN
55555	804	22	.	.	.
55555	805	1	Drain	drain	VB
55555	805	2	and	and	CC
55555	805	3	dry	dry	JJ
55555	805	4	,	,	,
55555	805	5	and	and	CC
55555	805	6	when	when	WRB
55555	805	7	cooled	cool	VBN
55555	805	8	somewhat	somewhat	RB
55555	805	9	remove	remove	VB
55555	805	10	the	the	DT
55555	805	11	inside	inside	NN
55555	805	12	and	and	CC
55555	805	13	fill	fill	VB
55555	805	14	with	with	IN
55555	805	15	chopped	chop	VBN
55555	805	16	chestnuts	chestnut	NNS
55555	805	17	which	which	WDT
55555	805	18	have	have	VBP
55555	805	19	been	be	VBN
55555	805	20	tossed	toss	VBN
55555	805	21	in	in	IN
55555	805	22	hot	hot	JJ
55555	805	23	butter	butter	NN
55555	805	24	for	for	IN
55555	805	25	fifteen	fifteen	CD
55555	805	26	minutes	minute	NNS
55555	805	27	;	;	:
55555	805	28	season	season	NN
55555	805	29	well	well	RB
55555	805	30	with	with	IN
55555	805	31	salt	salt	NN
55555	805	32	and	and	CC
55555	805	33	pepper	pepper	NN
55555	805	34	,	,	,
55555	805	35	and	and	CC
55555	805	36	,	,	,
55555	805	37	if	if	IN
55555	805	38	liked	like	VBN
55555	805	39	,	,	,
55555	805	40	a	a	DT
55555	805	41	little	little	JJ
55555	805	42	sage	sage	NN
55555	805	43	;	;	:
55555	805	44	arrange	arrange	NN
55555	805	45	in	in	IN
55555	805	46	a	a	DT
55555	805	47	buttered	butter	VBN
55555	805	48	baking	baking	NN
55555	805	49	dish	dish	NN
55555	805	50	,	,	,
55555	805	51	and	and	CC
55555	805	52	bake	bake	VB
55555	805	53	for	for	IN
55555	805	54	half	half	PDT
55555	805	55	an	an	DT
55555	805	56	hour	hour	NN
55555	805	57	,	,	,
55555	805	58	covering	cover	VBG
55555	805	59	them	-PRON-	PRP
55555	805	60	for	for	IN
55555	805	61	the	the	DT
55555	805	62	first	first	JJ
55555	805	63	fifteen	fifteen	CD
55555	805	64	minutes	minute	NNS
55555	805	65	.	.	.
55555	806	1	If	if	IN
55555	806	2	they	-PRON-	PRP
55555	806	3	seem	seem	VBP
55555	806	4	too	too	RB
55555	806	5	dry	dry	JJ
55555	806	6	,	,	,
55555	806	7	baste	baste	RB
55555	806	8	with	with	IN
55555	806	9	a	a	DT
55555	806	10	little	little	JJ
55555	806	11	cream	cream	NN
55555	806	12	or	or	CC
55555	806	13	onion	onion	NN
55555	806	14	stock	stock	NN
55555	806	15	and	and	CC
55555	806	16	melted	melted	JJ
55555	806	17	butter	butter	NN
55555	806	18	.	.	.
55555	807	1	ONION	onion	NN
55555	807	2	SOUFFLÉ	SOUFFLÉ	NNP
55555	807	3	Put	put	NN
55555	807	4	1	1	CD
55555	807	5	tablespoon	tablespoon	NN
55555	807	6	of	of	IN
55555	807	7	butter	butter	NN
55555	807	8	in	in	IN
55555	807	9	a	a	DT
55555	807	10	saucepan	saucepan	NN
55555	807	11	,	,	,
55555	807	12	and	and	CC
55555	807	13	when	when	WRB
55555	807	14	melted	melt	VBN
55555	807	15	add	add	NN
55555	807	16	1	1	CD
55555	807	17	tablespoon	tablespoon	NN
55555	807	18	of	of	IN
55555	807	19	flour	flour	NN
55555	807	20	,	,	,
55555	807	21	stir	stir	VB
55555	807	22	until	until	IN
55555	807	23	smooth	smooth	JJ
55555	807	24	,	,	,
55555	807	25	and	and	CC
55555	807	26	then	then	RB
55555	807	27	add	add	VBP
55555	807	28	gradually	gradually	RB
55555	807	29	1	1	CD
55555	807	30	cup	cup	NN
55555	807	31	of	of	IN
55555	807	32	milk	milk	NN
55555	807	33	,	,	,
55555	807	34	and	and	CC
55555	807	35	season	season	NN
55555	807	36	with	with	IN
55555	807	37	paprika	paprika	NNS
55555	807	38	and	and	CC
55555	807	39	salt	salt	NN
55555	807	40	.	.	.
55555	808	1	Let	let	VB
55555	808	2	boil	boil	NN
55555	808	3	,	,	,
55555	808	4	then	then	RB
55555	808	5	add	add	VB
55555	808	6	1/2	1/2	CD
55555	808	7	cup	cup	NN
55555	808	8	of	of	IN
55555	808	9	stale	stale	JJ
55555	808	10	bread	bread	NN
55555	808	11	crumbs	crumb	NNS
55555	808	12	,	,	,
55555	808	13	1	1	CD
55555	808	14	teaspoon	teaspoon	NN
55555	808	15	of	of	IN
55555	808	16	chopped	chop	VBN
55555	808	17	parsley	parsley	NN
55555	808	18	,	,	,
55555	808	19	1	1	CD
55555	808	20	1/2	1/2	CD
55555	808	21	cups	cup	NNS
55555	808	22	of	of	IN
55555	808	23	cold	cold	JJ
55555	808	24	boiled	boil	VBN
55555	808	25	onions	onion	NNS
55555	808	26	chopped	chop	VBD
55555	808	27	fine	fine	JJ
55555	808	28	,	,	,
55555	808	29	and	and	CC
55555	808	30	the	the	DT
55555	808	31	yolks	yolk	NNS
55555	808	32	of	of	IN
55555	808	33	2	2	CD
55555	808	34	eggs	egg	NNS
55555	808	35	well	well	RB
55555	808	36	beaten	beat	VBN
55555	808	37	.	.	.
55555	809	1	Mix	mix	VB
55555	809	2	thoroughly	thoroughly	RB
55555	809	3	,	,	,
55555	809	4	then	then	RB
55555	809	5	add	add	VB
55555	809	6	the	the	DT
55555	809	7	stiffly	stiffly	NN
55555	809	8	beaten	beat	VBN
55555	809	9	whites	white	NNS
55555	809	10	of	of	IN
55555	809	11	the	the	DT
55555	809	12	2	2	CD
55555	809	13	eggs	egg	NNS
55555	809	14	,	,	,
55555	809	15	and	and	CC
55555	809	16	mix	mix	VB
55555	809	17	them	-PRON-	PRP
55555	809	18	gently	gently	RB
55555	809	19	through	through	IN
55555	809	20	the	the	DT
55555	809	21	onion	onion	NN
55555	809	22	mixture	mixture	NN
55555	809	23	with	with	IN
55555	809	24	a	a	DT
55555	809	25	fork	fork	NN
55555	809	26	.	.	.
55555	810	1	Put	put	VB
55555	810	2	in	in	RP
55555	810	3	a	a	DT
55555	810	4	buttered	butter	VBN
55555	810	5	baking	baking	NN
55555	810	6	dish	dish	NN
55555	810	7	,	,	,
55555	810	8	or	or	CC
55555	810	9	in	in	IN
55555	810	10	individual	individual	JJ
55555	810	11	cases	case	NNS
55555	810	12	,	,	,
55555	810	13	sprinkle	sprinkle	VBP
55555	810	14	fine	fine	JJ
55555	810	15	crumbs	crumb	NNS
55555	810	16	on	on	IN
55555	810	17	top	top	NN
55555	810	18	,	,	,
55555	810	19	and	and	CC
55555	810	20	bake	bake	VB
55555	810	21	about	about	RB
55555	810	22	fifteen	fifteen	CD
55555	810	23	minutes	minute	NNS
55555	810	24	to	to	TO
55555	810	25	slightly	slightly	RB
55555	810	26	brown	brown	VB
55555	810	27	before	before	IN
55555	810	28	serving	serve	VBG
55555	810	29	.	.	.
55555	811	1	BORDEAUX	BORDEAUX	NNP
55555	811	2	ONIONS	ONIONS	NNP
55555	811	3	Peel	peel	NN
55555	811	4	6	6	CD
55555	811	5	or	or	CC
55555	811	6	8	8	CD
55555	811	7	small	small	JJ
55555	811	8	onions	onion	NNS
55555	811	9	,	,	,
55555	811	10	and	and	CC
55555	811	11	parboil	parboil	VB
55555	811	12	them	-PRON-	PRP
55555	811	13	for	for	IN
55555	811	14	fifteen	fifteen	CD
55555	811	15	minutes	minute	NNS
55555	811	16	in	in	IN
55555	811	17	salted	salted	JJ
55555	811	18	water	water	NN
55555	811	19	.	.	.
55555	812	1	Put	put	NN
55555	812	2	2	2	CD
55555	812	3	tablespoons	tablespoon	NNS
55555	812	4	of	of	IN
55555	812	5	butter	butter	NN
55555	812	6	in	in	IN
55555	812	7	a	a	DT
55555	812	8	saucepan	saucepan	NN
55555	812	9	or	or	CC
55555	812	10	a	a	DT
55555	812	11	baking	baking	NN
55555	812	12	dish	dish	NN
55555	812	13	,	,	,
55555	812	14	with	with	IN
55555	812	15	1	1	CD
55555	812	16	tablespoon	tablespoon	NN
55555	812	17	of	of	IN
55555	812	18	chopped	chop	VBN
55555	812	19	parsley	parsley	NN
55555	812	20	and	and	CC
55555	812	21	1	1	CD
55555	812	22	tablespoon	tablespoon	NN
55555	812	23	of	of	IN
55555	812	24	chopped	chop	VBN
55555	812	25	celery	celery	NN
55555	812	26	,	,	,
55555	812	27	2	2	CD
55555	812	28	cloves	clove	NNS
55555	812	29	,	,	,
55555	812	30	1	1	CD
55555	812	31	bay	bay	NN
55555	812	32	leaf	leaf	NN
55555	812	33	,	,	,
55555	812	34	1/4	1/4	CD
55555	812	35	of	of	IN
55555	812	36	a	a	DT
55555	812	37	cup	cup	NN
55555	812	38	of	of	IN
55555	812	39	claret	claret	NN
55555	812	40	,	,	,
55555	812	41	1	1	CD
55555	812	42	cup	cup	NN
55555	812	43	of	of	IN
55555	812	44	brown	brown	JJ
55555	812	45	sauce	sauce	NN
55555	812	46	,	,	,
55555	812	47	the	the	DT
55555	812	48	juice	juice	NN
55555	812	49	of	of	IN
55555	812	50	1	1	CD
55555	812	51	lemon	lemon	NN
55555	812	52	,	,	,
55555	812	53	pepper	pepper	NN
55555	812	54	and	and	CC
55555	812	55	salt	salt	NN
55555	812	56	.	.	.
55555	813	1	Set	set	VB
55555	813	2	the	the	DT
55555	813	3	onions	onion	NNS
55555	813	4	in	in	IN
55555	813	5	this	this	DT
55555	813	6	,	,	,
55555	813	7	cover	cover	VB
55555	813	8	,	,	,
55555	813	9	and	and	CC
55555	813	10	let	let	VB
55555	813	11	cook	cook	NN
55555	813	12	very	very	RB
55555	813	13	gently	gently	RB
55555	813	14	for	for	IN
55555	813	15	half	half	PDT
55555	813	16	an	an	DT
55555	813	17	hour	hour	NN
55555	813	18	or	or	CC
55555	813	19	until	until	IN
55555	813	20	tender	tender	NN
55555	813	21	.	.	.
55555	814	1	Remove	remove	VB
55555	814	2	the	the	DT
55555	814	3	bay	bay	NN
55555	814	4	leaf	leaf	NN
55555	814	5	and	and	CC
55555	814	6	serve	serve	VB
55555	814	7	with	with	IN
55555	814	8	the	the	DT
55555	814	9	sauce	sauce	NN
55555	814	10	.	.	.
55555	815	1	ONION	onion	NN
55555	815	2	AND	and	CC
55555	815	3	TOMATO	tomato	NN
55555	815	4	ESCALLOP	ESCALLOP	NNP
55555	815	5	Place	Place	NNP
55555	815	6	alternate	alternate	JJ
55555	815	7	layers	layer	NNS
55555	815	8	of	of	IN
55555	815	9	fresh	fresh	JJ
55555	815	10	onions	onion	NNS
55555	815	11	,	,	,
55555	815	12	sliced	slice	VBN
55555	815	13	,	,	,
55555	815	14	and	and	CC
55555	815	15	fresh	fresh	JJ
55555	815	16	tomatoes	tomato	NNS
55555	815	17	in	in	IN
55555	815	18	a	a	DT
55555	815	19	buttered	butter	VBN
55555	815	20	baking	baking	NN
55555	815	21	dish	dish	NN
55555	815	22	,	,	,
55555	815	23	covering	cover	VBG
55555	815	24	each	each	DT
55555	815	25	layer	layer	NN
55555	815	26	with	with	IN
55555	815	27	crumbs	crumb	NNS
55555	815	28	,	,	,
55555	815	29	butter	butter	NN
55555	815	30	,	,	,
55555	815	31	pepper	pepper	NN
55555	815	32	and	and	CC
55555	815	33	salt	salt	NN
55555	815	34	.	.	.
55555	816	1	Put	put	NN
55555	816	2	1	1	CD
55555	816	3	1/2	1/2	CD
55555	816	4	cups	cup	NNS
55555	816	5	of	of	IN
55555	816	6	water	water	NN
55555	816	7	over	over	RB
55555	816	8	and	and	CC
55555	816	9	bake	bake	VB
55555	816	10	for	for	IN
55555	816	11	about	about	RB
55555	816	12	an	an	DT
55555	816	13	hour	hour	NN
55555	816	14	in	in	IN
55555	816	15	a	a	DT
55555	816	16	slow	slow	JJ
55555	816	17	oven	oven	NN
55555	816	18	.	.	.
55555	817	1	Or	or	CC
55555	817	2	use	use	VB
55555	817	3	boiled	boil	VBN
55555	817	4	onions	onion	NNS
55555	817	5	and	and	CC
55555	817	6	canned	canned	JJ
55555	817	7	tomatoes	tomato	NNS
55555	817	8	,	,	,
55555	817	9	dampen	dampen	VB
55555	817	10	with	with	IN
55555	817	11	the	the	DT
55555	817	12	juice	juice	NN
55555	817	13	from	from	IN
55555	817	14	the	the	DT
55555	817	15	tomatoes	tomato	NNS
55555	817	16	,	,	,
55555	817	17	and	and	CC
55555	817	18	cook	cook	VB
55555	817	19	twenty	twenty	CD
55555	817	20	minutes	minute	NNS
55555	817	21	.	.	.
55555	818	1	ONIONS	onions	JJ
55555	818	2	BEATRICE	BEATRICE	NNS
55555	818	3	Fill	fill	VBP
55555	818	4	a	a	DT
55555	818	5	large	large	JJ
55555	818	6	bean	bean	NN
55555	818	7	-	-	HYPH
55555	818	8	pot	pot	NN
55555	818	9	(	(	-LRB-
55555	818	10	or	or	CC
55555	818	11	a	a	DT
55555	818	12	high	high	JJ
55555	818	13	earthenware	earthenware	NN
55555	818	14	covered	cover	VBN
55555	818	15	jar	jar	NN
55555	818	16	marmite	marmite	NN
55555	818	17	)	)	-RRB-
55555	818	18	with	with	IN
55555	818	19	small	small	JJ
55555	818	20	Bermuda	Bermuda	NNP
55555	818	21	onions	onion	NNS
55555	818	22	,	,	,
55555	818	23	two	two	CD
55555	818	24	inches	inch	NNS
55555	818	25	in	in	IN
55555	818	26	diameter	diameter	NN
55555	818	27	.	.	.
55555	819	1	The	the	DT
55555	819	2	onions	onion	NNS
55555	819	3	should	should	MD
55555	819	4	be	be	VB
55555	819	5	left	leave	VBN
55555	819	6	whole	whole	JJ
55555	819	7	,	,	,
55555	819	8	but	but	CC
55555	819	9	a	a	DT
55555	819	10	sharp	sharp	JJ
55555	819	11	knife	knife	NN
55555	819	12	can	can	MD
55555	819	13	be	be	VB
55555	819	14	used	use	VBN
55555	819	15	to	to	TO
55555	819	16	make	make	VB
55555	819	17	two	two	CD
55555	819	18	cuts	cut	NNS
55555	819	19	in	in	IN
55555	819	20	the	the	DT
55555	819	21	shape	shape	NN
55555	819	22	of	of	IN
55555	819	23	a	a	DT
55555	819	24	cross	cross	NN
55555	819	25	in	in	IN
55555	819	26	the	the	DT
55555	819	27	top	top	NN
55555	819	28	of	of	IN
55555	819	29	each	each	DT
55555	819	30	,	,	,
55555	819	31	as	as	IN
55555	819	32	this	this	DT
55555	819	33	insures	insure	VBZ
55555	819	34	the	the	DT
55555	819	35	cooking	cooking	NN
55555	819	36	of	of	IN
55555	819	37	the	the	DT
55555	819	38	centre	centre	NN
55555	819	39	.	.	.
55555	820	1	While	while	IN
55555	820	2	arranging	arrange	VBG
55555	820	3	the	the	DT
55555	820	4	onions	onion	NNS
55555	820	5	in	in	IN
55555	820	6	the	the	DT
55555	820	7	jar	jar	NN
55555	820	8	,	,	,
55555	820	9	sprinkle	sprinkle	VB
55555	820	10	them	-PRON-	PRP
55555	820	11	well	well	RB
55555	820	12	with	with	IN
55555	820	13	salt	salt	NN
55555	820	14	,	,	,
55555	820	15	also	also	RB
55555	820	16	with	with	IN
55555	820	17	black	black	JJ
55555	820	18	pepper	pepper	NN
55555	820	19	(	(	-LRB-
55555	820	20	or	or	CC
55555	820	21	use	use	VB
55555	820	22	1/2	1/2	CD
55555	820	23	dozen	dozen	NN
55555	820	24	peppercorns	peppercorn	NNS
55555	820	25	instead	instead	RB
55555	820	26	)	)	-RRB-
55555	820	27	,	,	,
55555	820	28	put	put	VBN
55555	820	29	in	in	IN
55555	820	30	3	3	CD
55555	820	31	bay	bay	NN
55555	820	32	leaves	leave	NNS
55555	820	33	,	,	,
55555	820	34	and	and	CC
55555	820	35	distribute	distribute	VB
55555	820	36	1	1	CD
55555	820	37	teaspoon	teaspoon	NN
55555	820	38	of	of	IN
55555	820	39	mixed	mixed	JJ
55555	820	40	herbs	herb	NNS
55555	820	41	.	.	.
55555	821	1	Cover	cover	VB
55555	821	2	with	with	IN
55555	821	3	hot	hot	JJ
55555	821	4	water	water	NN
55555	821	5	,	,	,
55555	821	6	put	put	VBD
55555	821	7	the	the	DT
55555	821	8	lid	lid	NN
55555	821	9	on	on	RB
55555	821	10	,	,	,
55555	821	11	and	and	CC
55555	821	12	set	set	VBN
55555	821	13	on	on	IN
55555	821	14	the	the	DT
55555	821	15	back	back	NN
55555	821	16	of	of	IN
55555	821	17	the	the	DT
55555	821	18	stove	stove	NN
55555	821	19	or	or	CC
55555	821	20	in	in	IN
55555	821	21	a	a	DT
55555	821	22	slow	slow	JJ
55555	821	23	oven	oven	NN
55555	821	24	.	.	.
55555	822	1	The	the	DT
55555	822	2	onions	onion	NNS
55555	822	3	should	should	MD
55555	822	4	not	not	RB
55555	822	5	cook	cook	VB
55555	822	6	to	to	IN
55555	822	7	pieces	piece	NNS
55555	822	8	,	,	,
55555	822	9	and	and	CC
55555	822	10	with	with	IN
55555	822	11	the	the	DT
55555	822	12	proper	proper	JJ
55555	822	13	heat	heat	NN
55555	822	14	will	will	MD
55555	822	15	be	be	VB
55555	822	16	cooked	cook	VBN
55555	822	17	through	through	RB
55555	822	18	in	in	IN
55555	822	19	about	about	RB
55555	822	20	two	two	CD
55555	822	21	hours	hour	NNS
55555	822	22	;	;	:
55555	822	23	this	this	DT
55555	822	24	time	time	NN
55555	822	25	is	be	VBZ
55555	822	26	named	name	VBN
55555	822	27	not	not	RB
55555	822	28	as	as	IN
55555	822	29	a	a	DT
55555	822	30	rule	rule	NN
55555	822	31	but	but	CC
55555	822	32	as	as	IN
55555	822	33	a	a	DT
55555	822	34	guide	guide	NN
55555	822	35	.	.	.
55555	823	1	Serve	serve	VB
55555	823	2	in	in	IN
55555	823	3	the	the	DT
55555	823	4	marmite	marmite	NN
55555	823	5	in	in	IN
55555	823	6	which	which	WDT
55555	823	7	they	-PRON-	PRP
55555	823	8	were	be	VBD
55555	823	9	cooked	cook	VBN
55555	823	10	.	.	.
55555	824	1	STUFFED	stuffed	VB
55555	824	2	ONIONS	onion	NNS
55555	824	3	Boil	boil	VBP
55555	824	4	the	the	DT
55555	824	5	onions	onion	NNS
55555	824	6	fifteen	fifteen	CD
55555	824	7	or	or	CC
55555	824	8	twenty	twenty	CD
55555	824	9	minutes	minute	NNS
55555	824	10	and	and	CC
55555	824	11	then	then	RB
55555	824	12	remove	remove	VB
55555	824	13	the	the	DT
55555	824	14	hearts	heart	NNS
55555	824	15	,	,	,
55555	824	16	leaving	leave	VBG
55555	824	17	the	the	DT
55555	824	18	outsides	outside	NNS
55555	824	19	as	as	IN
55555	824	20	cases	case	NNS
55555	824	21	for	for	IN
55555	824	22	a	a	DT
55555	824	23	filling	filling	NN
55555	824	24	.	.	.
55555	825	1	Make	make	VB
55555	825	2	the	the	DT
55555	825	3	stuffing	stuffing	NN
55555	825	4	of	of	IN
55555	825	5	bread	bread	NN
55555	825	6	or	or	CC
55555	825	7	cracker	cracker	NN
55555	825	8	crumbs	crumb	VBZ
55555	825	9	mixed	mix	VBN
55555	825	10	with	with	IN
55555	825	11	the	the	DT
55555	825	12	chopped	chop	VBN
55555	825	13	centres	centre	NNS
55555	825	14	of	of	IN
55555	825	15	the	the	DT
55555	825	16	onions	onion	NNS
55555	825	17	,	,	,
55555	825	18	plenty	plenty	NN
55555	825	19	of	of	IN
55555	825	20	salt	salt	NN
55555	825	21	and	and	CC
55555	825	22	pepper	pepper	NN
55555	825	23	,	,	,
55555	825	24	and	and	CC
55555	825	25	a	a	DT
55555	825	26	little	little	JJ
55555	825	27	chopped	chopped	JJ
55555	825	28	tomato	tomato	NN
55555	825	29	(	(	-LRB-
55555	825	30	or	or	CC
55555	825	31	tomato	tomato	NNP
55555	825	32	sauce	sauce	NN
55555	825	33	)	)	-RRB-
55555	825	34	,	,	,
55555	825	35	or	or	CC
55555	825	36	some	some	DT
55555	825	37	chopped	chop	VBN
55555	825	38	green	green	JJ
55555	825	39	peppers	pepper	NNS
55555	825	40	,	,	,
55555	825	41	or	or	CC
55555	825	42	canned	can	VBN
55555	825	43	pimentos	pimento	NNS
55555	825	44	,	,	,
55555	825	45	or	or	CC
55555	825	46	use	use	VBP
55555	825	47	both	both	CC
55555	825	48	tomato	tomato	NN
55555	825	49	and	and	CC
55555	825	50	peppers	pepper	NNS
55555	825	51	.	.	.
55555	826	1	Fill	fill	VB
55555	826	2	the	the	DT
55555	826	3	onion	onion	NN
55555	826	4	cases	case	NNS
55555	826	5	,	,	,
55555	826	6	and	and	CC
55555	826	7	arrange	arrange	VB
55555	826	8	in	in	IN
55555	826	9	a	a	DT
55555	826	10	buttered	butter	VBN
55555	826	11	baking	baking	NN
55555	826	12	dish	dish	NN
55555	826	13	;	;	:
55555	826	14	sprinkle	sprinkle	VB
55555	826	15	with	with	IN
55555	826	16	2	2	CD
55555	826	17	tablespoons	tablespoon	NNS
55555	826	18	of	of	IN
55555	826	19	melted	melted	JJ
55555	826	20	butter	butter	NN
55555	826	21	,	,	,
55555	826	22	set	set	VBD
55555	826	23	the	the	DT
55555	826	24	pan	pan	NN
55555	826	25	in	in	IN
55555	826	26	water	water	NN
55555	826	27	,	,	,
55555	826	28	and	and	CC
55555	826	29	bake	bake	VB
55555	826	30	half	half	PDT
55555	826	31	an	an	DT
55555	826	32	hour	hour	NN
55555	826	33	;	;	:
55555	826	34	the	the	DT
55555	826	35	baking	baking	NN
55555	826	36	dish	dish	NN
55555	826	37	should	should	MD
55555	826	38	be	be	VB
55555	826	39	covered	cover	VBN
55555	826	40	until	until	IN
55555	826	41	the	the	DT
55555	826	42	last	last	JJ
55555	826	43	five	five	CD
55555	826	44	minutes	minute	NNS
55555	826	45	,	,	,
55555	826	46	and	and	CC
55555	826	47	the	the	DT
55555	826	48	onions	onion	NNS
55555	826	49	should	should	MD
55555	826	50	not	not	RB
55555	826	51	be	be	VB
55555	826	52	allowed	allow	VBN
55555	826	53	to	to	TO
55555	826	54	go	go	VB
55555	826	55	dry	dry	JJ
55555	826	56	;	;	:
55555	826	57	more	more	JJR
55555	826	58	butter	butter	NN
55555	826	59	can	can	MD
55555	826	60	be	be	VB
55555	826	61	added	add	VBN
55555	826	62	,	,	,
55555	826	63	or	or	CC
55555	826	64	a	a	DT
55555	826	65	little	little	JJ
55555	826	66	hot	hot	JJ
55555	826	67	water	water	NN
55555	826	68	or	or	CC
55555	826	69	vegetable	vegetable	NN
55555	826	70	broth	broth	NN
55555	826	71	,	,	,
55555	826	72	if	if	IN
55555	826	73	they	-PRON-	PRP
55555	826	74	cook	cook	VBP
55555	826	75	dry	dry	VB
55555	826	76	.	.	.
55555	827	1	Serve	serve	VB
55555	827	2	in	in	IN
55555	827	3	the	the	DT
55555	827	4	baking	baking	NN
55555	827	5	dish	dish	NN
55555	827	6	,	,	,
55555	827	7	or	or	CC
55555	827	8	remove	remove	VB
55555	827	9	to	to	IN
55555	827	10	a	a	DT
55555	827	11	small	small	JJ
55555	827	12	platter	platter	NN
55555	827	13	and	and	CC
55555	827	14	garnish	garnish	VBP
55555	827	15	with	with	IN
55555	827	16	sprigs	sprig	NNS
55555	827	17	of	of	IN
55555	827	18	parsley	parsley	NNP
55555	827	19	.	.	.
55555	828	1	FRIED	FRIED	NNP
55555	828	2	ONIONS	onion	NNS
55555	828	3	Peel	peel	VBP
55555	828	4	the	the	DT
55555	828	5	onions	onion	NNS
55555	828	6	and	and	CC
55555	828	7	cut	cut	VBN
55555	828	8	into	into	IN
55555	828	9	thin	thin	JJ
55555	828	10	slices	slice	NNS
55555	828	11	,	,	,
55555	828	12	and	and	CC
55555	828	13	when	when	WRB
55555	828	14	a	a	DT
55555	828	15	generous	generous	JJ
55555	828	16	tablespoon	tablespoon	NN
55555	828	17	of	of	IN
55555	828	18	butter	butter	NN
55555	828	19	has	have	VBZ
55555	828	20	slowly	slowly	RB
55555	828	21	melted	melt	VBN
55555	828	22	in	in	IN
55555	828	23	a	a	DT
55555	828	24	frying	fry	VBG
55555	828	25	pan	pan	NN
55555	828	26	,	,	,
55555	828	27	put	put	VBD
55555	828	28	the	the	DT
55555	828	29	onions	onion	NNS
55555	828	30	in	in	IN
55555	828	31	and	and	CC
55555	828	32	let	let	VB
55555	828	33	them	-PRON-	PRP
55555	828	34	simmer	simmer	VB
55555	828	35	over	over	RP
55555	828	36	as	as	RB
55555	828	37	low	low	JJ
55555	828	38	a	a	DT
55555	828	39	fire	fire	NN
55555	828	40	as	as	IN
55555	828	41	will	will	MD
55555	828	42	keep	keep	VB
55555	828	43	them	-PRON-	PRP
55555	828	44	cooking	cook	VBG
55555	828	45	;	;	:
55555	828	46	stir	stir	VB
55555	828	47	them	-PRON-	PRP
55555	828	48	frequently	frequently	RB
55555	828	49	and	and	CC
55555	828	50	serve	serve	VB
55555	828	51	when	when	WRB
55555	828	52	transparent	transparent	JJ
55555	828	53	and	and	CC
55555	828	54	turning	turn	VBG
55555	828	55	a	a	DT
55555	828	56	golden	golden	JJ
55555	828	57	brown	brown	NN
55555	828	58	.	.	.
55555	829	1	Fried	fried	JJ
55555	829	2	onions	onion	NNS
55555	829	3	can	can	MD
55555	829	4	be	be	VB
55555	829	5	served	serve	VBN
55555	829	6	alone	alone	RB
55555	829	7	or	or	CC
55555	829	8	as	as	IN
55555	829	9	a	a	DT
55555	829	10	garnish	garnish	NN
55555	829	11	to	to	IN
55555	829	12	heaped	heap	VBD
55555	829	13	up	up	RP
55555	829	14	mashed	mash	VBN
55555	829	15	potatoes	potato	NNS
55555	829	16	.	.	.
55555	830	1	They	-PRON-	PRP
55555	830	2	are	be	VBP
55555	830	3	saved	save	VBN
55555	830	4	from	from	IN
55555	830	5	their	-PRON-	PRP$
55555	830	6	extreme	extreme	JJ
55555	830	7	commonplaceness	commonplaceness	NN
55555	830	8	by	by	IN
55555	830	9	being	be	VBG
55555	830	10	arranged	arrange	VBN
55555	830	11	in	in	IN
55555	830	12	a	a	DT
55555	830	13	gratin	gratin	NN
55555	830	14	dish	dish	NN
55555	830	15	,	,	,
55555	830	16	not	not	RB
55555	830	17	over	over	IN
55555	830	18	an	an	DT
55555	830	19	inch	inch	NN
55555	830	20	high	high	JJ
55555	830	21	,	,	,
55555	830	22	dusted	dust	VBN
55555	830	23	with	with	IN
55555	830	24	a	a	DT
55555	830	25	sprinkling	sprinkling	NN
55555	830	26	of	of	IN
55555	830	27	crumbs	crumb	NNS
55555	830	28	or	or	CC
55555	830	29	grated	grate	VBN
55555	830	30	cheese	cheese	NN
55555	830	31	,	,	,
55555	830	32	and	and	CC
55555	830	33	given	give	VBN
55555	830	34	three	three	CD
55555	830	35	or	or	CC
55555	830	36	four	four	CD
55555	830	37	minutes	minute	NNS
55555	830	38	in	in	IN
55555	830	39	the	the	DT
55555	830	40	oven	oven	NN
55555	830	41	.	.	.
55555	831	1	FRENCH	FRENCH	NNP
55555	831	2	FRIED	FRIED	NNP
55555	831	3	ONIONS	onion	NNS
55555	831	4	Peel	peel	VB
55555	831	5	medium	medium	JJ
55555	831	6	-	-	HYPH
55555	831	7	sized	sized	JJ
55555	831	8	onions	onion	NNS
55555	831	9	,	,	,
55555	831	10	and	and	CC
55555	831	11	slice	slice	VB
55555	831	12	crosswise	crosswise	NN
55555	831	13	carefully	carefully	RB
55555	831	14	;	;	:
55555	831	15	then	then	RB
55555	831	16	separate	separate	VB
55555	831	17	the	the	DT
55555	831	18	slices	slice	NNS
55555	831	19	into	into	IN
55555	831	20	rings	ring	NNS
55555	831	21	.	.	.
55555	832	1	Drop	drop	VB
55555	832	2	these	these	DT
55555	832	3	into	into	IN
55555	832	4	smoking	smoke	VBG
55555	832	5	vegetable	vegetable	NN
55555	832	6	fat	fat	NN
55555	832	7	or	or	CC
55555	832	8	oil	oil	NN
55555	832	9	,	,	,
55555	832	10	and	and	CC
55555	832	11	let	let	VB
55555	832	12	fry	fry	NN
55555	832	13	four	four	CD
55555	832	14	or	or	CC
55555	832	15	five	five	CD
55555	832	16	minutes	minute	NNS
55555	832	17	until	until	IN
55555	832	18	crisp	crisp	NNS
55555	832	19	and	and	CC
55555	832	20	a	a	DT
55555	832	21	rich	rich	JJ
55555	832	22	brown	brown	NN
55555	832	23	.	.	.
55555	833	1	Lift	lift	VB
55555	833	2	with	with	IN
55555	833	3	a	a	DT
55555	833	4	strainer	strainer	NN
55555	833	5	onto	onto	IN
55555	833	6	brown	brown	JJ
55555	833	7	paper	paper	NN
55555	833	8	to	to	TO
55555	833	9	drain	drain	VB
55555	833	10	a	a	DT
55555	833	11	moment	moment	NN
55555	833	12	before	before	IN
55555	833	13	serving	serve	VBG
55555	833	14	.	.	.
55555	834	1	ONIONS	onions	JJ
55555	834	2	IN	in	IN
55555	834	3	POTATO	potato	NN
55555	834	4	CRADLES	cradle	NNS
55555	834	5	Make	make	VBP
55555	834	6	potato	potato	NN
55555	834	7	cradles	cradle	NNS
55555	834	8	as	as	IN
55555	834	9	directed	direct	VBN
55555	834	10	,	,	,
55555	834	11	dredge	dredge	VBP
55555	834	12	with	with	IN
55555	834	13	salt	salt	NN
55555	834	14	,	,	,
55555	834	15	and	and	CC
55555	834	16	fill	fill	VB
55555	834	17	with	with	IN
55555	834	18	fried	fried	JJ
55555	834	19	or	or	CC
55555	834	20	French	French	NNP
55555	834	21	-	-	HYPH
55555	834	22	fried	fry	VBN
55555	834	23	onions	onion	NNS
55555	834	24	.	.	.
55555	835	1	SMALL	SMALL	NNP
55555	835	2	ONIONS	onion	NNS
55555	835	3	Peel	peel	VBP
55555	835	4	small	small	JJ
55555	835	5	,	,	,
55555	835	6	round	round	JJ
55555	835	7	,	,	,
55555	835	8	pickling	pickling	NN
55555	835	9	onions	onion	NNS
55555	835	10	,	,	,
55555	835	11	parboil	parboil	VB
55555	835	12	them	-PRON-	PRP
55555	835	13	ten	ten	CD
55555	835	14	minutes	minute	NNS
55555	835	15	,	,	,
55555	835	16	drain	drain	VBP
55555	835	17	,	,	,
55555	835	18	roll	roll	NN
55555	835	19	in	in	IN
55555	835	20	flour	flour	NN
55555	835	21	,	,	,
55555	835	22	and	and	CC
55555	835	23	fry	fry	VB
55555	835	24	in	in	IN
55555	835	25	deep	deep	JJ
55555	835	26	fat	fat	NN
55555	835	27	.	.	.
55555	836	1	Serve	serve	VB
55555	836	2	as	as	IN
55555	836	3	a	a	DT
55555	836	4	garnish	garnish	NN
55555	836	5	to	to	IN
55555	836	6	other	other	JJ
55555	836	7	vegetables	vegetable	NNS
55555	836	8	or	or	CC
55555	836	9	in	in	IN
55555	836	10	stews	stew	NNS
55555	836	11	.	.	.
55555	837	1	GLAZED	GLAZED	NNP
55555	837	2	ONIONS	onions	JJ
55555	837	3	These	these	DT
55555	837	4	are	be	VBP
55555	837	5	nice	nice	JJ
55555	837	6	used	use	VBN
55555	837	7	either	either	CC
55555	837	8	as	as	IN
55555	837	9	a	a	DT
55555	837	10	garnish	garnish	NN
55555	837	11	to	to	IN
55555	837	12	another	another	DT
55555	837	13	dish	dish	NN
55555	837	14	(	(	-LRB-
55555	837	15	vegetable	vegetable	NN
55555	837	16	croquettes	croquette	NNS
55555	837	17	,	,	,
55555	837	18	mashed	mashed	JJ
55555	837	19	potatoes	potato	NNS
55555	837	20	,	,	,
55555	837	21	etc	etc	FW
55555	837	22	.	.	.
55555	837	23	)	)	-RRB-
55555	838	1	or	or	CC
55555	838	2	alone	alone	RB
55555	838	3	.	.	.
55555	839	1	Small	small	JJ
55555	839	2	onions	onion	NNS
55555	839	3	should	should	MD
55555	839	4	be	be	VB
55555	839	5	used	use	VBN
55555	839	6	,	,	,
55555	839	7	or	or	CC
55555	839	8	onion	onion	NN
55555	839	9	hearts	heart	NNS
55555	839	10	,	,	,
55555	839	11	and	and	CC
55555	839	12	taken	take	VBN
55555	839	13	from	from	IN
55555	839	14	the	the	DT
55555	839	15	water	water	NN
55555	839	16	before	before	IN
55555	839	17	they	-PRON-	PRP
55555	839	18	are	be	VBP
55555	839	19	quite	quite	RB
55555	839	20	cooked	cooked	JJ
55555	839	21	;	;	:
55555	839	22	then	then	RB
55555	839	23	put	put	VBD
55555	839	24	in	in	RP
55555	839	25	an	an	DT
55555	839	26	enamelled	enamel	VBN
55555	839	27	pan	pan	NN
55555	839	28	in	in	IN
55555	839	29	which	which	WDT
55555	839	30	is	be	VBZ
55555	839	31	1	1	CD
55555	839	32	tablespoon	tablespoon	NN
55555	839	33	of	of	IN
55555	839	34	butter	butter	NN
55555	839	35	which	which	WDT
55555	839	36	has	have	VBZ
55555	839	37	been	be	VBN
55555	839	38	slowly	slowly	RB
55555	839	39	melted	melt	VBN
55555	839	40	;	;	:
55555	839	41	toss	toss	VB
55555	839	42	them	-PRON-	PRP
55555	839	43	about	about	IN
55555	839	44	in	in	IN
55555	839	45	this	this	DT
55555	839	46	,	,	,
55555	839	47	and	and	CC
55555	839	48	sprinkle	sprinkle	VB
55555	839	49	with	with	IN
55555	839	50	powdered	powdered	JJ
55555	839	51	sugar	sugar	NN
55555	839	52	.	.	.
55555	840	1	When	when	WRB
55555	840	2	they	-PRON-	PRP
55555	840	3	begin	begin	VBP
55555	840	4	to	to	TO
55555	840	5	brown	brown	NNP
55555	840	6	add	add	VB
55555	840	7	1	1	CD
55555	840	8	tablespoon	tablespoon	NN
55555	840	9	of	of	IN
55555	840	10	the	the	DT
55555	840	11	water	water	NN
55555	840	12	in	in	IN
55555	840	13	which	which	WDT
55555	840	14	they	-PRON-	PRP
55555	840	15	were	be	VBD
55555	840	16	boiled	boil	VBN
55555	840	17	,	,	,
55555	840	18	and	and	CC
55555	840	19	as	as	IN
55555	840	20	this	this	DT
55555	840	21	is	be	VBZ
55555	840	22	taken	take	VBN
55555	840	23	up	up	RP
55555	840	24	add	add	VB
55555	840	25	a	a	DT
55555	840	26	little	little	JJ
55555	840	27	more	more	JJR
55555	840	28	,	,	,
55555	840	29	and	and	CC
55555	840	30	pepper	pepper	NN
55555	840	31	and	and	CC
55555	840	32	salt	salt	NN
55555	840	33	.	.	.
55555	841	1	The	the	DT
55555	841	2	onions	onion	NNS
55555	841	3	will	will	MD
55555	841	4	be	be	VB
55555	841	5	browned	brown	VBN
55555	841	6	and	and	CC
55555	841	7	glazed	glaze	VBN
55555	841	8	.	.	.
55555	842	1	Serve	serve	VB
55555	842	2	very	very	RB
55555	842	3	hot	hot	JJ
55555	842	4	.	.	.
55555	843	1	ONIONS	onion	NNS
55555	843	2	AND	and	CC
55555	843	3	APPLES	apple	NNS
55555	843	4	Put	put	NN
55555	843	5	1	1	CD
55555	843	6	tablespoon	tablespoon	NN
55555	843	7	of	of	IN
55555	843	8	butter	butter	NN
55555	843	9	in	in	IN
55555	843	10	a	a	DT
55555	843	11	frying	fry	VBG
55555	843	12	pan	pan	NN
55555	843	13	,	,	,
55555	843	14	and	and	CC
55555	843	15	when	when	WRB
55555	843	16	melted	melt	VBN
55555	843	17	put	put	VBN
55555	843	18	in	in	RP
55555	843	19	3	3	CD
55555	843	20	sliced	sliced	JJ
55555	843	21	onions	onion	NNS
55555	843	22	and	and	CC
55555	843	23	3	3	CD
55555	843	24	sliced	sliced	JJ
55555	843	25	apples	apple	NNS
55555	843	26	;	;	:
55555	843	27	let	let	VB
55555	843	28	fry	fry	NN
55555	843	29	slowly	slowly	RB
55555	843	30	until	until	IN
55555	843	31	browned	brown	VBN
55555	843	32	,	,	,
55555	843	33	and	and	CC
55555	843	34	serve	serve	VB
55555	843	35	on	on	IN
55555	843	36	toast	toast	NN
55555	843	37	.	.	.
55555	844	1	BOILED	BOILED	NNP
55555	844	2	PARSNIPS	PARSNIPS	NNP
55555	844	3	IN	in	IN
55555	844	4	SAUCE	SAUCE	NNP
55555	844	5	Wash	Wash	NNP
55555	844	6	and	and	CC
55555	844	7	scrape	scrape	VB
55555	844	8	6	6	CD
55555	844	9	or	or	CC
55555	844	10	7	7	CD
55555	844	11	parsnips	parsnip	NNS
55555	844	12	,	,	,
55555	844	13	cut	cut	VB
55555	844	14	them	-PRON-	PRP
55555	844	15	in	in	IN
55555	844	16	half	half	DT
55555	844	17	,	,	,
55555	844	18	lengthwise	lengthwise	RB
55555	844	19	,	,	,
55555	844	20	and	and	CC
55555	844	21	put	put	VBD
55555	844	22	them	-PRON-	PRP
55555	844	23	in	in	IN
55555	844	24	cold	cold	JJ
55555	844	25	water	water	NN
55555	844	26	for	for	IN
55555	844	27	half	half	PDT
55555	844	28	an	an	DT
55555	844	29	hour	hour	NN
55555	844	30	.	.	.
55555	845	1	Drain	drain	VB
55555	845	2	them	-PRON-	PRP
55555	845	3	,	,	,
55555	845	4	and	and	CC
55555	845	5	put	put	VBD
55555	845	6	them	-PRON-	PRP
55555	845	7	in	in	IN
55555	845	8	a	a	DT
55555	845	9	saucepan	saucepan	NN
55555	845	10	of	of	IN
55555	845	11	boiling	boil	VBG
55555	845	12	water	water	NN
55555	845	13	containing	contain	VBG
55555	845	14	1	1	CD
55555	845	15	teaspoon	teaspoon	NN
55555	845	16	of	of	IN
55555	845	17	salt	salt	NN
55555	845	18	,	,	,
55555	845	19	and	and	CC
55555	845	20	let	let	VB
55555	845	21	them	-PRON-	PRP
55555	845	22	boil	boil	VB
55555	845	23	for	for	IN
55555	845	24	about	about	RB
55555	845	25	three	three	CD
55555	845	26	quarters	quarter	NNS
55555	845	27	of	of	IN
55555	845	28	an	an	DT
55555	845	29	hour	hour	NN
55555	845	30	.	.	.
55555	846	1	While	while	IN
55555	846	2	they	-PRON-	PRP
55555	846	3	are	be	VBP
55555	846	4	finishing	finish	VBG
55555	846	5	cooking	cooking	NN
55555	846	6	,	,	,
55555	846	7	prepare	prepare	VB
55555	846	8	a	a	DT
55555	846	9	sauce	sauce	NN
55555	846	10	with	with	IN
55555	846	11	1	1	CD
55555	846	12	tablespoon	tablespoon	NN
55555	846	13	of	of	IN
55555	846	14	butter	butter	NN
55555	846	15	and	and	CC
55555	846	16	1	1	CD
55555	846	17	tablespoon	tablespoon	NN
55555	846	18	of	of	IN
55555	846	19	flour	flour	NN
55555	846	20	rubbed	rub	VBN
55555	846	21	together	together	RB
55555	846	22	,	,	,
55555	846	23	and	and	CC
55555	846	24	put	put	VBD
55555	846	25	in	in	RP
55555	846	26	a	a	DT
55555	846	27	saucepan	saucepan	NN
55555	846	28	over	over	IN
55555	846	29	a	a	DT
55555	846	30	slow	slow	JJ
55555	846	31	fire	fire	NN
55555	846	32	.	.	.
55555	847	1	When	when	WRB
55555	847	2	melted	melted	JJ
55555	847	3	and	and	CC
55555	847	4	smooth	smooth	JJ
55555	847	5	add	add	VB
55555	847	6	,	,	,
55555	847	7	a	a	DT
55555	847	8	spoonful	spoonful	JJ
55555	847	9	at	at	IN
55555	847	10	a	a	DT
55555	847	11	time	time	NN
55555	847	12	,	,	,
55555	847	13	some	some	DT
55555	847	14	of	of	IN
55555	847	15	the	the	DT
55555	847	16	stock	stock	NN
55555	847	17	in	in	IN
55555	847	18	which	which	WDT
55555	847	19	the	the	DT
55555	847	20	parsnips	parsnip	NNS
55555	847	21	are	be	VBP
55555	847	22	cooking	cook	VBG
55555	847	23	,	,	,
55555	847	24	until	until	IN
55555	847	25	about	about	RB
55555	847	26	2	2	CD
55555	847	27	cups	cup	NNS
55555	847	28	have	have	VBP
55555	847	29	been	be	VBN
55555	847	30	used	use	VBN
55555	847	31	;	;	:
55555	847	32	stir	stir	VB
55555	847	33	until	until	IN
55555	847	34	well	well	RB
55555	847	35	thickened	thicken	VBN
55555	847	36	but	but	CC
55555	847	37	not	not	RB
55555	847	38	paste	paste	VB
55555	847	39	-	-	HYPH
55555	847	40	like	like	JJ
55555	847	41	,	,	,
55555	847	42	season	season	NN
55555	847	43	with	with	IN
55555	847	44	salt	salt	NN
55555	847	45	and	and	CC
55555	847	46	pepper	pepper	NN
55555	847	47	,	,	,
55555	847	48	and	and	CC
55555	847	49	pour	pour	VB
55555	847	50	over	over	IN
55555	847	51	the	the	DT
55555	847	52	parsnips	parsnip	NNS
55555	847	53	after	after	IN
55555	847	54	draining	drain	VBG
55555	847	55	them	-PRON-	PRP
55555	847	56	.	.	.
55555	848	1	PARSNIPS	parsnip	VBN
55555	848	2	IN	in	IN
55555	848	3	BUTTER	BUTTER	NNP
55555	848	4	Scrape	Scrape	NNP
55555	848	5	and	and	CC
55555	848	6	wash	wash	VB
55555	848	7	the	the	DT
55555	848	8	parsnips	parsnip	NNS
55555	848	9	,	,	,
55555	848	10	and	and	CC
55555	848	11	cut	cut	VBD
55555	848	12	them	-PRON-	PRP
55555	848	13	in	in	IN
55555	848	14	eighths	eighth	NNS
55555	848	15	,	,	,
55555	848	16	lengthwise	lengthwise	RB
55555	848	17	,	,	,
55555	848	18	and	and	CC
55555	848	19	then	then	RB
55555	848	20	in	in	IN
55555	848	21	half	half	NN
55555	848	22	.	.	.
55555	849	1	Put	put	VB
55555	849	2	them	-PRON-	PRP
55555	849	3	in	in	IN
55555	849	4	boiling	boil	VBG
55555	849	5	water	water	NN
55555	849	6	,	,	,
55555	849	7	salt	salt	NN
55555	849	8	well	well	RB
55555	849	9	,	,	,
55555	849	10	and	and	CC
55555	849	11	let	let	VB
55555	849	12	them	-PRON-	PRP
55555	849	13	cook	cook	VB
55555	849	14	for	for	IN
55555	849	15	about	about	RB
55555	849	16	three	three	CD
55555	849	17	quarters	quarter	NNS
55555	849	18	of	of	IN
55555	849	19	an	an	DT
55555	849	20	hour	hour	NN
55555	849	21	.	.	.
55555	850	1	Drain	drain	VB
55555	850	2	and	and	CC
55555	850	3	serve	serve	VB
55555	850	4	with	with	IN
55555	850	5	1/2	1/2	CD
55555	850	6	cup	cup	NN
55555	850	7	melted	melt	VBN
55555	850	8	butter	butter	NN
55555	850	9	poured	pour	VBD
55555	850	10	over	over	IN
55555	850	11	them	-PRON-	PRP
55555	850	12	,	,	,
55555	850	13	which	which	WDT
55555	850	14	contains	contain	VBZ
55555	850	15	1	1	CD
55555	850	16	tablespoon	tablespoon	NN
55555	850	17	of	of	IN
55555	850	18	chopped	chop	VBN
55555	850	19	parsley	parsley	NN
55555	850	20	.	.	.
55555	851	1	FRIED	FRIED	NNP
55555	851	2	PARSNIPS	PARSNIPS	NNP
55555	851	3	Slice	Slice	NNP
55555	851	4	cold	cold	JJ
55555	851	5	boiled	boil	VBN
55555	851	6	parsnips	parsnip	NNS
55555	851	7	lengthwise	lengthwise	RB
55555	851	8	,	,	,
55555	851	9	dredge	dredge	VBP
55555	851	10	with	with	IN
55555	851	11	salt	salt	NN
55555	851	12	,	,	,
55555	851	13	and	and	CC
55555	851	14	fry	fry	VB
55555	851	15	in	in	IN
55555	851	16	buttered	butter	VBN
55555	851	17	pan	pan	NN
55555	851	18	or	or	CC
55555	851	19	griddle	griddle	NN
55555	851	20	until	until	IN
55555	851	21	a	a	DT
55555	851	22	golden	golden	JJ
55555	851	23	brown	brown	NN
55555	851	24	,	,	,
55555	851	25	turning	turn	VBG
55555	851	26	with	with	IN
55555	851	27	a	a	DT
55555	851	28	pancake	pancake	NN
55555	851	29	turner	turner	NN
55555	851	30	.	.	.
55555	852	1	FRENCH	FRENCH	NNP
55555	852	2	FRIED	FRIED	NNP
55555	852	3	PARSNIPS	parsnip	NNS
55555	852	4	Use	use	VB
55555	852	5	cold	cold	JJ
55555	852	6	boiled	boil	VBN
55555	852	7	parsnips	parsnip	NNS
55555	852	8	,	,	,
55555	852	9	cut	cut	VBN
55555	852	10	in	in	IN
55555	852	11	any	any	DT
55555	852	12	shape	shape	NN
55555	852	13	desired,--balls	desired,--balls	NNP
55555	852	14	,	,	,
55555	852	15	or	or	CC
55555	852	16	long	long	RB
55555	852	17	strips,--and	strips,--and	NNP
55555	852	18	put	put	VBD
55555	852	19	them	-PRON-	PRP
55555	852	20	in	in	IN
55555	852	21	a	a	DT
55555	852	22	frying	frying	JJ
55555	852	23	basket	basket	NN
55555	852	24	,	,	,
55555	852	25	and	and	CC
55555	852	26	fry	fry	VB
55555	852	27	in	in	IN
55555	852	28	hot	hot	JJ
55555	852	29	fat	fat	NN
55555	852	30	until	until	IN
55555	852	31	brown	brown	NNP
55555	852	32	.	.	.
55555	853	1	Drain	drain	VB
55555	853	2	,	,	,
55555	853	3	and	and	CC
55555	853	4	dredge	dredge	VB
55555	853	5	with	with	IN
55555	853	6	salt	salt	NN
55555	853	7	to	to	TO
55555	853	8	serve	serve	VB
55555	853	9	.	.	.
55555	854	1	BROILED	broiled	NN
55555	854	2	PARSNIPS	PARSNIPS	NNP
55555	854	3	Use	use	VB
55555	854	4	boiled	boil	VBN
55555	854	5	parsnips	parsnip	NNS
55555	854	6	,	,	,
55555	854	7	cut	cut	VB
55555	854	8	each	each	DT
55555	854	9	in	in	IN
55555	854	10	3	3	CD
55555	854	11	slices	slice	NNS
55555	854	12	,	,	,
55555	854	13	lengthwise	lengthwise	RB
55555	854	14	,	,	,
55555	854	15	dip	dip	NN
55555	854	16	in	in	IN
55555	854	17	melted	melted	JJ
55555	854	18	butter	butter	NN
55555	854	19	,	,	,
55555	854	20	broil	broil	NN
55555	854	21	until	until	IN
55555	854	22	brown	brown	NNP
55555	854	23	,	,	,
55555	854	24	and	and	CC
55555	854	25	sprinkle	sprinkle	VB
55555	854	26	with	with	IN
55555	854	27	salt	salt	NN
55555	854	28	before	before	IN
55555	854	29	serving	serve	VBG
55555	854	30	.	.	.
55555	855	1	GREEN	GREEN	NNP
55555	855	2	PEAS	PEAS	NNP
55555	855	3	Newly	newly	RB
55555	855	4	picked	pick	VBD
55555	855	5	green	green	JJ
55555	855	6	peas	pea	NNS
55555	855	7	should	should	MD
55555	855	8	be	be	VB
55555	855	9	shelled	shell	VBN
55555	855	10	and	and	CC
55555	855	11	put	put	VBN
55555	855	12	in	in	RP
55555	855	13	a	a	DT
55555	855	14	double	double	JJ
55555	855	15	-	-	HYPH
55555	855	16	boiler	boiler	NN
55555	855	17	with	with	IN
55555	855	18	a	a	DT
55555	855	19	little	little	JJ
55555	855	20	salt	salt	NN
55555	855	21	,	,	,
55555	855	22	and	and	CC
55555	855	23	1	1	CD
55555	855	24	teaspoon	teaspoon	NN
55555	855	25	or	or	CC
55555	855	26	more	more	JJR
55555	855	27	of	of	IN
55555	855	28	sugar	sugar	NN
55555	855	29	,	,	,
55555	855	30	and	and	CC
55555	855	31	no	no	DT
55555	855	32	water	water	NN
55555	855	33	.	.	.
55555	856	1	Cover	cover	VB
55555	856	2	closely	closely	RB
55555	856	3	and	and	CC
55555	856	4	keep	keep	VB
55555	856	5	water	water	NN
55555	856	6	in	in	IN
55555	856	7	under	under	IN
55555	856	8	pan	pan	NN
55555	856	9	boiling	boil	VBG
55555	856	10	for	for	IN
55555	856	11	about	about	RB
55555	856	12	three	three	CD
55555	856	13	quarters	quarter	NNS
55555	856	14	of	of	IN
55555	856	15	an	an	DT
55555	856	16	hour	hour	NN
55555	856	17	.	.	.
55555	857	1	Add	add	VB
55555	857	2	a	a	DT
55555	857	3	little	little	JJ
55555	857	4	butter	butter	NN
55555	857	5	before	before	IN
55555	857	6	serving	serve	VBG
55555	857	7	.	.	.
55555	858	1	GREEN	GREEN	NNP
55555	858	2	PEAS	peas	NN
55555	858	3	PAYSANNE	PAYSANNE	NNP
55555	858	4	Cook	Cook	NNP
55555	858	5	peas	pea	NNS
55555	858	6	as	as	IN
55555	858	7	in	in	IN
55555	858	8	the	the	DT
55555	858	9	above	above	JJ
55555	858	10	recipe	recipe	NN
55555	858	11	adding	add	VBG
55555	858	12	a	a	DT
55555	858	13	few	few	JJ
55555	858	14	lettuce	lettuce	NN
55555	858	15	leaves	leave	NNS
55555	858	16	which	which	WDT
55555	858	17	have	have	VBP
55555	858	18	been	be	VBN
55555	858	19	washed	wash	VBN
55555	858	20	and	and	CC
55555	858	21	cut	cut	VBN
55555	858	22	in	in	IN
55555	858	23	strips	strip	NNS
55555	858	24	.	.	.
55555	859	1	Drain	drain	VB
55555	859	2	them	-PRON-	PRP
55555	859	3	before	before	IN
55555	859	4	adding	add	VBG
55555	859	5	butter	butter	NN
55555	859	6	and	and	CC
55555	859	7	salt	salt	NN
55555	859	8	.	.	.
55555	860	1	CANNED	CANNED	NNP
55555	860	2	PEAS	PEAS	NNP
55555	860	3	Canned	Canned	NNP
55555	860	4	peas	pea	NNS
55555	860	5	should	should	MD
55555	860	6	be	be	VB
55555	860	7	slowly	slowly	RB
55555	860	8	cooked	cook	VBN
55555	860	9	in	in	IN
55555	860	10	their	-PRON-	PRP$
55555	860	11	own	own	JJ
55555	860	12	stock	stock	NN
55555	860	13	for	for	IN
55555	860	14	ten	ten	CD
55555	860	15	minutes	minute	NNS
55555	860	16	,	,	,
55555	860	17	drained	drain	VBD
55555	860	18	,	,	,
55555	860	19	and	and	CC
55555	860	20	seasoned	season	VBN
55555	860	21	with	with	IN
55555	860	22	butter	butter	NN
55555	860	23	,	,	,
55555	860	24	pepper	pepper	NN
55555	860	25	and	and	CC
55555	860	26	salt	salt	NN
55555	860	27	,	,	,
55555	860	28	and	and	CC
55555	860	29	a	a	DT
55555	860	30	little	little	JJ
55555	860	31	milk	milk	NN
55555	860	32	or	or	CC
55555	860	33	cream	cream	NN
55555	860	34	added	add	VBN
55555	860	35	to	to	IN
55555	860	36	them	-PRON-	PRP
55555	860	37	.	.	.
55555	861	1	CANNED	CANNED	NNP
55555	861	2	PEAS	pea	VBN
55555	861	3	WITH	with	IN
55555	861	4	ONION	onion	NN
55555	861	5	Put	put	NN
55555	861	6	1	1	CD
55555	861	7	tablespoon	tablespoon	NN
55555	861	8	of	of	IN
55555	861	9	butter	butter	NN
55555	861	10	in	in	IN
55555	861	11	a	a	DT
55555	861	12	saucepan	saucepan	NN
55555	861	13	,	,	,
55555	861	14	and	and	CC
55555	861	15	when	when	WRB
55555	861	16	melted	melt	VBN
55555	861	17	add	add	NN
55555	861	18	1	1	CD
55555	861	19	tablespoon	tablespoon	NN
55555	861	20	of	of	IN
55555	861	21	chopped	chopped	JJ
55555	861	22	onion	onion	NN
55555	861	23	;	;	:
55555	861	24	let	let	VB
55555	861	25	simmer	simmer	NN
55555	861	26	for	for	IN
55555	861	27	five	five	CD
55555	861	28	minutes	minute	NNS
55555	861	29	,	,	,
55555	861	30	then	then	RB
55555	861	31	add	add	VB
55555	861	32	1	1	CD
55555	861	33	can	can	NN
55555	861	34	of	of	IN
55555	861	35	peas	pea	NNS
55555	861	36	,	,	,
55555	861	37	drained	drain	VBN
55555	861	38	of	of	IN
55555	861	39	their	-PRON-	PRP$
55555	861	40	juice	juice	NN
55555	861	41	,	,	,
55555	861	42	and	and	CC
55555	861	43	1/4	1/4	CD
55555	861	44	of	of	IN
55555	861	45	a	a	DT
55555	861	46	cup	cup	NN
55555	861	47	of	of	IN
55555	861	48	cream	cream	NN
55555	861	49	or	or	CC
55555	861	50	milk	milk	NN
55555	861	51	;	;	,
55555	861	52	season	season	NN
55555	861	53	well	well	RB
55555	861	54	with	with	IN
55555	861	55	salt	salt	NN
55555	861	56	and	and	CC
55555	861	57	pepper	pepper	NN
55555	861	58	,	,	,
55555	861	59	and	and	CC
55555	861	60	serve	serve	VB
55555	861	61	after	after	IN
55555	861	62	ten	ten	CD
55555	861	63	minutes	minute	NNS
55555	861	64	'	'	POS
55555	861	65	slow	slow	JJ
55555	861	66	cooking	cooking	NN
55555	861	67	.	.	.
55555	862	1	STUFFED	stuffed	NN
55555	862	2	PEPPERS	pepper	NNS
55555	862	3	Slice	slice	VBP
55555	862	4	the	the	DT
55555	862	5	stem	stem	NN
55555	862	6	-	-	HYPH
55555	862	7	end	end	NN
55555	862	8	from	from	IN
55555	862	9	sweet	sweet	JJ
55555	862	10	peppers	pepper	NNS
55555	862	11	,	,	,
55555	862	12	cut	cut	VBD
55555	862	13	out	out	RP
55555	862	14	the	the	DT
55555	862	15	insides	inside	NNS
55555	862	16	,	,	,
55555	862	17	and	and	CC
55555	862	18	fill	fill	VB
55555	862	19	with	with	IN
55555	862	20	a	a	DT
55555	862	21	mixture	mixture	NN
55555	862	22	made	make	VBN
55555	862	23	of	of	IN
55555	862	24	1	1	CD
55555	862	25	cup	cup	NN
55555	862	26	of	of	IN
55555	862	27	fine	fine	JJ
55555	862	28	crumbs	crumb	NNS
55555	862	29	,	,	,
55555	862	30	1	1	CD
55555	862	31	grated	grate	VBN
55555	862	32	onion	onion	NN
55555	862	33	,	,	,
55555	862	34	1/2	1/2	CD
55555	862	35	cup	cup	NN
55555	862	36	of	of	IN
55555	862	37	chopped	chop	VBN
55555	862	38	nuts	nut	NNS
55555	862	39	,	,	,
55555	862	40	1	1	CD
55555	862	41	teaspoon	teaspoon	NN
55555	862	42	of	of	IN
55555	862	43	salt	salt	NN
55555	862	44	,	,	,
55555	862	45	and	and	CC
55555	862	46	2	2	CD
55555	862	47	tablespoons	tablespoon	NNS
55555	862	48	of	of	IN
55555	862	49	melted	melted	JJ
55555	862	50	butter	butter	NN
55555	862	51	.	.	.
55555	863	1	Set	Set	VBN
55555	863	2	in	in	IN
55555	863	3	a	a	DT
55555	863	4	pan	pan	NN
55555	863	5	containing	contain	VBG
55555	863	6	a	a	DT
55555	863	7	little	little	JJ
55555	863	8	water	water	NN
55555	863	9	and	and	CC
55555	863	10	melted	melted	JJ
55555	863	11	butter	butter	NN
55555	863	12	,	,	,
55555	863	13	and	and	CC
55555	863	14	bake	bake	VB
55555	863	15	from	from	IN
55555	863	16	twenty	twenty	CD
55555	863	17	minutes	minute	NNS
55555	863	18	to	to	TO
55555	863	19	half	half	PDT
55555	863	20	an	an	DT
55555	863	21	hour	hour	NN
55555	863	22	,	,	,
55555	863	23	basting	baste	VBG
55555	863	24	occasionally	occasionally	RB
55555	863	25	.	.	.
55555	864	1	Peppers	pepper	NNS
55555	864	2	can	can	MD
55555	864	3	be	be	VB
55555	864	4	parboiled	parboil	VBN
55555	864	5	for	for	IN
55555	864	6	ten	ten	CD
55555	864	7	minutes	minute	NNS
55555	864	8	before	before	IN
55555	864	9	stuffing	stuff	VBG
55555	864	10	,	,	,
55555	864	11	but	but	CC
55555	864	12	though	though	IN
55555	864	13	softer	soft	JJR
55555	864	14	they	-PRON-	PRP
55555	864	15	lose	lose	VBP
55555	864	16	their	-PRON-	PRP$
55555	864	17	colour	colour	NN
55555	864	18	to	to	IN
55555	864	19	some	some	DT
55555	864	20	extent	extent	NN
55555	864	21	.	.	.
55555	865	1	PEPPERS	pepper	NNS
55555	865	2	STUFFED	stuffed	VBP
55555	865	3	WITH	with	IN
55555	865	4	MUSHROOMS	mushroom	NNS
55555	865	5	Cut	Cut	NNP
55555	865	6	the	the	DT
55555	865	7	stem	stem	NN
55555	865	8	-	-	HYPH
55555	865	9	end	end	NN
55555	865	10	from	from	IN
55555	865	11	sweet	sweet	JJ
55555	865	12	peppers	pepper	NNS
55555	865	13	,	,	,
55555	865	14	remove	remove	VB
55555	865	15	the	the	DT
55555	865	16	inside	inside	NN
55555	865	17	,	,	,
55555	865	18	and	and	CC
55555	865	19	fill	fill	VB
55555	865	20	with	with	IN
55555	865	21	mushrooms	mushroom	NNS
55555	865	22	Czarina	Czarina	NNP
55555	865	23	,	,	,
55555	865	24	or	or	CC
55555	865	25	mushrooms	mushroom	NNS
55555	865	26	in	in	IN
55555	865	27	tomato	tomato	NN
55555	865	28	sauce	sauce	NN
55555	865	29	,	,	,
55555	865	30	and	and	CC
55555	865	31	bake	bake	VB
55555	865	32	twenty	twenty	CD
55555	865	33	to	to	IN
55555	865	34	thirty	thirty	CD
55555	865	35	minutes	minute	NNS
55555	865	36	,	,	,
55555	865	37	basting	baste	VBG
55555	865	38	with	with	IN
55555	865	39	a	a	DT
55555	865	40	little	little	JJ
55555	865	41	butter	butter	NN
55555	865	42	and	and	CC
55555	865	43	water	water	NN
55555	865	44	,	,	,
55555	865	45	which	which	WDT
55555	865	46	should	should	MD
55555	865	47	be	be	VB
55555	865	48	in	in	IN
55555	865	49	the	the	DT
55555	865	50	pan	pan	NN
55555	865	51	in	in	IN
55555	865	52	which	which	WDT
55555	865	53	they	-PRON-	PRP
55555	865	54	are	be	VBP
55555	865	55	cooked	cook	VBN
55555	865	56	.	.	.
55555	866	1	PEPPERS	pepper	NNS
55555	866	2	WITH	with	IN
55555	866	3	RICE	RICE	NNP
55555	866	4	Cut	cut	VBP
55555	866	5	the	the	DT
55555	866	6	stem	stem	NN
55555	866	7	-	-	HYPH
55555	866	8	end	end	NN
55555	866	9	from	from	IN
55555	866	10	sweet	sweet	JJ
55555	866	11	green	green	JJ
55555	866	12	peppers	pepper	NNS
55555	866	13	,	,	,
55555	866	14	remove	remove	VB
55555	866	15	the	the	DT
55555	866	16	inside	inside	NN
55555	866	17	,	,	,
55555	866	18	fill	fill	VB
55555	866	19	with	with	IN
55555	866	20	boiled	boil	VBN
55555	866	21	rice	rice	NN
55555	866	22	and	and	CC
55555	866	23	chopped	chop	VBD
55555	866	24	tomato	tomato	NN
55555	866	25	in	in	IN
55555	866	26	equal	equal	JJ
55555	866	27	proportions	proportion	NNS
55555	866	28	,	,	,
55555	866	29	and	and	CC
55555	866	30	season	season	NN
55555	866	31	well	well	RB
55555	866	32	with	with	IN
55555	866	33	pepper	pepper	NN
55555	866	34	and	and	CC
55555	866	35	salt	salt	NN
55555	866	36	.	.	.
55555	867	1	A	a	DT
55555	867	2	few	few	JJ
55555	867	3	chopped	chop	VBN
55555	867	4	mushrooms	mushroom	NNS
55555	867	5	,	,	,
55555	867	6	olives	olive	NNS
55555	867	7	,	,	,
55555	867	8	or	or	CC
55555	867	9	boiled	boil	VBN
55555	867	10	eggs	egg	NNS
55555	867	11	may	may	MD
55555	867	12	be	be	VB
55555	867	13	added	add	VBN
55555	867	14	to	to	IN
55555	867	15	the	the	DT
55555	867	16	filling	filling	NN
55555	867	17	.	.	.
55555	868	1	Bake	bake	VB
55555	868	2	from	from	IN
55555	868	3	twenty	twenty	CD
55555	868	4	to	to	IN
55555	868	5	thirty	thirty	CD
55555	868	6	minutes	minute	NNS
55555	868	7	,	,	,
55555	868	8	basting	baste	VBG
55555	868	9	with	with	IN
55555	868	10	butter	butter	NN
55555	868	11	and	and	CC
55555	868	12	water	water	NN
55555	868	13	.	.	.
55555	869	1	GREEN	green	JJ
55555	869	2	PEPPERS	pepper	NNS
55555	869	3	WITH	with	IN
55555	869	4	EGG	EGG	NNP
55555	869	5	Parboil	Parboil	NNP
55555	869	6	6	6	CD
55555	869	7	green	green	JJ
55555	869	8	peppers	pepper	NNS
55555	869	9	for	for	IN
55555	869	10	five	five	CD
55555	869	11	minutes	minute	NNS
55555	869	12	,	,	,
55555	869	13	first	first	RB
55555	869	14	having	have	VBG
55555	869	15	cut	cut	VBN
55555	869	16	off	off	RP
55555	869	17	the	the	DT
55555	869	18	stem	stem	NN
55555	869	19	-	-	HYPH
55555	869	20	end	end	NN
55555	869	21	and	and	CC
55555	869	22	removed	remove	VBD
55555	869	23	the	the	DT
55555	869	24	seeds	seed	NNS
55555	869	25	.	.	.
55555	870	1	Put	put	NN
55555	870	2	2	2	CD
55555	870	3	tablespoons	tablespoon	NNS
55555	870	4	of	of	IN
55555	870	5	butter	butter	NN
55555	870	6	in	in	IN
55555	870	7	a	a	DT
55555	870	8	frying	fry	VBG
55555	870	9	pan	pan	NN
55555	870	10	,	,	,
55555	870	11	and	and	CC
55555	870	12	when	when	WRB
55555	870	13	melted	melt	VBN
55555	870	14	add	add	VBP
55555	870	15	1	1	CD
55555	870	16	finely	finely	RB
55555	870	17	chopped	chop	VBN
55555	870	18	onion	onion	NN
55555	870	19	,	,	,
55555	870	20	and	and	CC
55555	870	21	let	let	VB
55555	870	22	it	-PRON-	PRP
55555	870	23	cook	cook	VB
55555	870	24	slowly	slowly	RB
55555	870	25	for	for	IN
55555	870	26	ten	ten	CD
55555	870	27	minutes	minute	NNS
55555	870	28	;	;	:
55555	870	29	then	then	RB
55555	870	30	stir	stir	VB
55555	870	31	in	in	IN
55555	870	32	3	3	CD
55555	870	33	tablespoons	tablespoon	NNS
55555	870	34	of	of	IN
55555	870	35	fine	fine	JJ
55555	870	36	bread	bread	NN
55555	870	37	crumbs	crumb	VBZ
55555	870	38	,	,	,
55555	870	39	and	and	CC
55555	870	40	season	season	NN
55555	870	41	with	with	IN
55555	870	42	salt	salt	NN
55555	870	43	,	,	,
55555	870	44	pepper	pepper	NN
55555	870	45	,	,	,
55555	870	46	and	and	CC
55555	870	47	catsup	catsup	NN
55555	870	48	.	.	.
55555	871	1	Upon	upon	IN
55555	871	2	removing	remove	VBG
55555	871	3	the	the	DT
55555	871	4	peppers	pepper	NNS
55555	871	5	from	from	IN
55555	871	6	the	the	DT
55555	871	7	boiling	boiling	NN
55555	871	8	water	water	NN
55555	871	9	set	set	VBD
55555	871	10	them	-PRON-	PRP
55555	871	11	up	up	RP
55555	871	12	cup	cup	NN
55555	871	13	-	-	HYPH
55555	871	14	like	like	JJ
55555	871	15	in	in	IN
55555	871	16	a	a	DT
55555	871	17	shallow	shallow	JJ
55555	871	18	pan	pan	NN
55555	871	19	,	,	,
55555	871	20	and	and	CC
55555	871	21	put	put	VBD
55555	871	22	1	1	CD
55555	871	23	tablespoon	tablespoon	NN
55555	871	24	of	of	IN
55555	871	25	this	this	DT
55555	871	26	mixture	mixture	NN
55555	871	27	into	into	IN
55555	871	28	each	each	DT
55555	871	29	;	;	:
55555	871	30	break	break	VB
55555	871	31	into	into	IN
55555	871	32	each	each	DT
55555	871	33	pepper	pepper	NN
55555	871	34	1	1	CD
55555	871	35	egg	egg	NN
55555	871	36	,	,	,
55555	871	37	cover	cover	VB
55555	871	38	with	with	IN
55555	871	39	some	some	DT
55555	871	40	more	more	JJR
55555	871	41	of	of	IN
55555	871	42	the	the	DT
55555	871	43	prepared	prepare	VBN
55555	871	44	crumbs	crumb	NNS
55555	871	45	,	,	,
55555	871	46	and	and	CC
55555	871	47	bake	bake	VB
55555	871	48	for	for	IN
55555	871	49	ten	ten	CD
55555	871	50	minutes	minute	NNS
55555	871	51	if	if	IN
55555	871	52	the	the	DT
55555	871	53	eggs	egg	NNS
55555	871	54	are	be	VBP
55555	871	55	liked	like	VBN
55555	871	56	soft	soft	JJ
55555	871	57	,	,	,
55555	871	58	for	for	IN
55555	871	59	fifteen	fifteen	CD
55555	871	60	if	if	IN
55555	871	61	liked	like	VBN
55555	871	62	hard	hard	RB
55555	871	63	.	.	.
55555	872	1	Serve	serve	VB
55555	872	2	on	on	IN
55555	872	3	toast	toast	NN
55555	872	4	with	with	IN
55555	872	5	1	1	CD
55555	872	6	1/2	1/2	CD
55555	872	7	cups	cup	NNS
55555	872	8	of	of	IN
55555	872	9	white	white	JJ
55555	872	10	sauce	sauce	NN
55555	872	11	containing	contain	VBG
55555	872	12	2	2	CD
55555	872	13	tablespoons	tablespoon	NNS
55555	872	14	of	of	IN
55555	872	15	grated	grate	VBN
55555	872	16	cheese	cheese	NN
55555	872	17	.	.	.
55555	873	1	PEPPERS	pepper	NNS
55555	873	2	WITH	with	IN
55555	873	3	CORN	CORN	NNS
55555	873	4	Cut	Cut	VBZ
55555	873	5	a	a	DT
55555	873	6	slice	slice	NN
55555	873	7	from	from	IN
55555	873	8	the	the	DT
55555	873	9	end	end	NN
55555	873	10	of	of	IN
55555	873	11	sweet	sweet	JJ
55555	873	12	peppers	pepper	NNS
55555	873	13	,	,	,
55555	873	14	remove	remove	VB
55555	873	15	the	the	DT
55555	873	16	inside	inside	NN
55555	873	17	,	,	,
55555	873	18	and	and	CC
55555	873	19	fill	fill	VB
55555	873	20	with	with	IN
55555	873	21	canned	canned	JJ
55555	873	22	corn	corn	NN
55555	873	23	,	,	,
55555	873	24	well	well	RB
55555	873	25	salted	salted	JJ
55555	873	26	;	;	:
55555	873	27	replace	replace	VB
55555	873	28	the	the	DT
55555	873	29	ends	end	NNS
55555	873	30	and	and	CC
55555	873	31	bake	bake	NN
55555	873	32	.	.	.
55555	874	1	Peppers	pepper	NNS
55555	874	2	,	,	,
55555	874	3	like	like	IN
55555	874	4	tomatoes	tomato	NNS
55555	874	5	,	,	,
55555	874	6	may	may	MD
55555	874	7	be	be	VB
55555	874	8	filled	fill	VBN
55555	874	9	in	in	IN
55555	874	10	so	so	RB
55555	874	11	many	many	JJ
55555	874	12	ways	way	NNS
55555	874	13	that	that	IN
55555	874	14	it	-PRON-	PRP
55555	874	15	is	be	VBZ
55555	874	16	useless	useless	JJ
55555	874	17	to	to	TO
55555	874	18	endeavour	endeavour	VB
55555	874	19	to	to	TO
55555	874	20	enumerate	enumerate	VB
55555	874	21	them	-PRON-	PRP
55555	874	22	,	,	,
55555	874	23	for	for	IN
55555	874	24	the	the	DT
55555	874	25	ingenious	ingenious	JJ
55555	874	26	cook	cook	NN
55555	874	27	can	can	MD
55555	874	28	multiply	multiply	VB
55555	874	29	them	-PRON-	PRP
55555	874	30	without	without	IN
55555	874	31	end	end	NN
55555	874	32	.	.	.
55555	875	1	ESCALLOP	ESCALLOP	NNP
55555	875	2	OF	of	IN
55555	875	3	PEPPERS	pepper	NNS
55555	875	4	AND	and	CC
55555	875	5	CORN	CORN	NNS
55555	875	6	Cut	Cut	NNP
55555	875	7	enough	enough	JJ
55555	875	8	sweet	sweet	JJ
55555	875	9	corn	corn	NN
55555	875	10	from	from	IN
55555	875	11	the	the	DT
55555	875	12	cob	cob	NN
55555	875	13	to	to	TO
55555	875	14	make	make	VB
55555	875	15	3	3	CD
55555	875	16	cups	cup	NNS
55555	875	17	.	.	.
55555	876	1	Take	take	VB
55555	876	2	2	2	CD
55555	876	3	or	or	CC
55555	876	4	3	3	CD
55555	876	5	sweet	sweet	JJ
55555	876	6	green	green	JJ
55555	876	7	peppers	pepper	NNS
55555	876	8	and	and	CC
55555	876	9	remove	remove	VB
55555	876	10	the	the	DT
55555	876	11	insides	inside	NNS
55555	876	12	,	,	,
55555	876	13	then	then	RB
55555	876	14	slice	slice	VB
55555	876	15	them	-PRON-	PRP
55555	876	16	in	in	IN
55555	876	17	very	very	RB
55555	876	18	thin	thin	JJ
55555	876	19	circles	circle	NNS
55555	876	20	and	and	CC
55555	876	21	arrange	arrange	VB
55555	876	22	a	a	DT
55555	876	23	layer	layer	NN
55555	876	24	of	of	IN
55555	876	25	the	the	DT
55555	876	26	corn	corn	NN
55555	876	27	in	in	IN
55555	876	28	a	a	DT
55555	876	29	buttered	butter	VBN
55555	876	30	baking	baking	NN
55555	876	31	dish	dish	NN
55555	876	32	,	,	,
55555	876	33	salt	salt	VB
55555	876	34	it	-PRON-	PRP
55555	876	35	,	,	,
55555	876	36	and	and	CC
55555	876	37	then	then	RB
55555	876	38	place	place	VB
55555	876	39	some	some	DT
55555	876	40	rings	ring	NNS
55555	876	41	of	of	IN
55555	876	42	the	the	DT
55555	876	43	peppers	pepper	NNS
55555	876	44	,	,	,
55555	876	45	then	then	RB
55555	876	46	another	another	DT
55555	876	47	layer	layer	NN
55555	876	48	of	of	IN
55555	876	49	corn	corn	NN
55555	876	50	,	,	,
55555	876	51	and	and	CC
55555	876	52	so	so	RB
55555	876	53	on	on	RB
55555	876	54	,	,	,
55555	876	55	until	until	IN
55555	876	56	the	the	DT
55555	876	57	dish	dish	NN
55555	876	58	is	be	VBZ
55555	876	59	filled	fill	VBN
55555	876	60	,	,	,
55555	876	61	finishing	finish	VBG
55555	876	62	the	the	DT
55555	876	63	top	top	NN
55555	876	64	with	with	IN
55555	876	65	peppers	pepper	NNS
55555	876	66	.	.	.
55555	877	1	To	to	IN
55555	877	2	a	a	DT
55555	877	3	cup	cup	NN
55555	877	4	of	of	IN
55555	877	5	cream	cream	NN
55555	877	6	(	(	-LRB-
55555	877	7	or	or	CC
55555	877	8	milk	milk	NN
55555	877	9	)	)	-RRB-
55555	877	10	add	add	VBP
55555	877	11	1	1	CD
55555	877	12	beaten	beat	VBN
55555	877	13	egg	egg	NN
55555	877	14	and	and	CC
55555	877	15	2	2	CD
55555	877	16	tablespoons	tablespoon	NNS
55555	877	17	of	of	IN
55555	877	18	melted	melted	JJ
55555	877	19	butter	butter	NN
55555	877	20	;	;	:
55555	877	21	pour	pour	VB
55555	877	22	this	this	DT
55555	877	23	over	over	IN
55555	877	24	the	the	DT
55555	877	25	whole	whole	NN
55555	877	26	,	,	,
55555	877	27	and	and	CC
55555	877	28	bake	bake	VB
55555	877	29	for	for	IN
55555	877	30	half	half	PDT
55555	877	31	an	an	DT
55555	877	32	hour	hour	NN
55555	877	33	in	in	IN
55555	877	34	a	a	DT
55555	877	35	hot	hot	JJ
55555	877	36	oven	oven	NN
55555	877	37	.	.	.
55555	878	1	Canned	can	VBN
55555	878	2	corn	corn	NN
55555	878	3	may	may	MD
55555	878	4	be	be	VB
55555	878	5	used	use	VBN
55555	878	6	,	,	,
55555	878	7	in	in	IN
55555	878	8	which	which	WDT
55555	878	9	case	case	NN
55555	878	10	less	less	JJR
55555	878	11	cream	cream	NN
55555	878	12	will	will	MD
55555	878	13	be	be	VB
55555	878	14	needed	need	VBN
55555	878	15	.	.	.
55555	879	1	FRIED	FRIED	NNP
55555	879	2	PEPPERS	pepper	NNS
55555	879	3	Remove	remove	VBP
55555	879	4	the	the	DT
55555	879	5	seeds	seed	NNS
55555	879	6	from	from	IN
55555	879	7	6	6	CD
55555	879	8	sweet	sweet	JJ
55555	879	9	green	green	JJ
55555	879	10	peppers	pepper	NNS
55555	879	11	,	,	,
55555	879	12	cut	cut	VB
55555	879	13	the	the	DT
55555	879	14	pods	pod	NNS
55555	879	15	in	in	IN
55555	879	16	squares	square	NNS
55555	879	17	about	about	IN
55555	879	18	half	half	PDT
55555	879	19	an	an	DT
55555	879	20	inch	inch	NN
55555	879	21	across	across	RB
55555	879	22	.	.	.
55555	880	1	Put	put	NN
55555	880	2	1	1	CD
55555	880	3	tablespoon	tablespoon	NN
55555	880	4	of	of	IN
55555	880	5	butter	butter	NN
55555	880	6	in	in	IN
55555	880	7	a	a	DT
55555	880	8	frying	fry	VBG
55555	880	9	pan	pan	NN
55555	880	10	,	,	,
55555	880	11	and	and	CC
55555	880	12	when	when	WRB
55555	880	13	melted	melt	VBN
55555	880	14	add	add	VBP
55555	880	15	1	1	CD
55555	880	16	sliced	sliced	JJ
55555	880	17	onion	onion	NN
55555	880	18	,	,	,
55555	880	19	and	and	CC
55555	880	20	let	let	VB
55555	880	21	simmer	simmer	NN
55555	880	22	for	for	IN
55555	880	23	two	two	CD
55555	880	24	or	or	CC
55555	880	25	three	three	CD
55555	880	26	minutes	minute	NNS
55555	880	27	;	;	:
55555	880	28	then	then	RB
55555	880	29	put	put	VB
55555	880	30	into	into	IN
55555	880	31	the	the	DT
55555	880	32	pan	pan	NN
55555	880	33	the	the	DT
55555	880	34	cut	cut	VB
55555	880	35	-	-	HYPH
55555	880	36	up	up	RP
55555	880	37	peppers	pepper	NNS
55555	880	38	,	,	,
55555	880	39	and	and	CC
55555	880	40	fry	fry	VB
55555	880	41	for	for	IN
55555	880	42	ten	ten	CD
55555	880	43	minutes	minute	NNS
55555	880	44	.	.	.
55555	881	1	Add	add	VB
55555	881	2	1/2	1/2	CD
55555	881	3	cup	cup	NN
55555	881	4	of	of	IN
55555	881	5	brown	brown	JJ
55555	881	6	or	or	CC
55555	881	7	tomato	tomato	NNP
55555	881	8	sauce	sauce	NN
55555	881	9	and	and	CC
55555	881	10	serve	serve	VB
55555	881	11	on	on	IN
55555	881	12	toast	toast	NN
55555	881	13	with	with	IN
55555	881	14	boiled	boil	VBN
55555	881	15	rice	rice	NN
55555	881	16	,	,	,
55555	881	17	or	or	CC
55555	881	18	on	on	IN
55555	881	19	flat	flat	JJ
55555	881	20	rice	rice	NN
55555	881	21	cakes	cake	NNS
55555	881	22	.	.	.
55555	882	1	CREAMED	CREAMED	NNS
55555	882	2	PIMENTOS	pimento	NNS
55555	882	3	Put	put	VBP
55555	882	4	the	the	DT
55555	882	5	pimentos	pimento	NNS
55555	882	6	from	from	IN
55555	882	7	1	1	CD
55555	882	8	can	can	NN
55555	882	9	into	into	IN
55555	882	10	2	2	CD
55555	882	11	cups	cup	NNS
55555	882	12	of	of	IN
55555	882	13	white	white	JJ
55555	882	14	sauce	sauce	NN
55555	882	15	,	,	,
55555	882	16	and	and	CC
55555	882	17	let	let	VB
55555	882	18	cook	cook	NN
55555	882	19	in	in	IN
55555	882	20	a	a	DT
55555	882	21	double	double	JJ
55555	882	22	boiler	boiler	NN
55555	882	23	for	for	IN
55555	882	24	ten	ten	CD
55555	882	25	minutes	minute	NNS
55555	882	26	.	.	.
55555	883	1	Add	add	NN
55555	883	2	1	1	CD
55555	883	3	tablespoon	tablespoon	NN
55555	883	4	of	of	IN
55555	883	5	chopped	chop	VBN
55555	883	6	parsley	parsley	NN
55555	883	7	,	,	,
55555	883	8	some	some	DT
55555	883	9	pepper	pepper	NN
55555	883	10	and	and	CC
55555	883	11	salt	salt	NN
55555	883	12	,	,	,
55555	883	13	and	and	CC
55555	883	14	serve	serve	VB
55555	883	15	on	on	IN
55555	883	16	toast	toast	NN
55555	883	17	.	.	.
55555	884	1	ROLLED	rolled	JJ
55555	884	2	PIMENTOS	pimento	NNS
55555	884	3	Remove	remove	VBP
55555	884	4	the	the	DT
55555	884	5	pimentos	pimento	NNS
55555	884	6	from	from	IN
55555	884	7	the	the	DT
55555	884	8	can	can	NN
55555	884	9	,	,	,
55555	884	10	and	and	CC
55555	884	11	with	with	IN
55555	884	12	a	a	DT
55555	884	13	sharp	sharp	JJ
55555	884	14	knife	knife	NN
55555	884	15	cut	cut	VBD
55555	884	16	them	-PRON-	PRP
55555	884	17	open	open	VB
55555	884	18	on	on	IN
55555	884	19	one	one	CD
55555	884	20	side	side	NN
55555	884	21	and	and	CC
55555	884	22	open	open	VB
55555	884	23	them	-PRON-	PRP
55555	884	24	out	out	RP
55555	884	25	.	.	.
55555	885	1	Arrange	arrange	VB
55555	885	2	the	the	DT
55555	885	3	flat	flat	JJ
55555	885	4	pieces	piece	NNS
55555	885	5	thus	thus	RB
55555	885	6	made	make	VBD
55555	885	7	on	on	IN
55555	885	8	a	a	DT
55555	885	9	large	large	JJ
55555	885	10	plate	plate	NN
55555	885	11	or	or	CC
55555	885	12	board	board	NN
55555	885	13	,	,	,
55555	885	14	with	with	IN
55555	885	15	the	the	DT
55555	885	16	inner	inner	JJ
55555	885	17	part	part	NN
55555	885	18	up	up	RB
55555	885	19	,	,	,
55555	885	20	and	and	CC
55555	885	21	spread	spread	VBD
55555	885	22	with	with	IN
55555	885	23	finely	finely	RB
55555	885	24	chopped	chop	VBN
55555	885	25	onion	onion	NN
55555	885	26	,	,	,
55555	885	27	sprinkle	sprinkle	VB
55555	885	28	with	with	IN
55555	885	29	salt	salt	NN
55555	885	30	and	and	CC
55555	885	31	celery	celery	NN
55555	885	32	salt	salt	NN
55555	885	33	,	,	,
55555	885	34	and	and	CC
55555	885	35	roll	roll	VB
55555	885	36	into	into	IN
55555	885	37	firm	firm	JJ
55555	885	38	rolls	roll	NNS
55555	885	39	.	.	.
55555	886	1	Place	place	VB
55555	886	2	these	these	DT
55555	886	3	in	in	IN
55555	886	4	a	a	DT
55555	886	5	well	well	RB
55555	886	6	-	-	HYPH
55555	886	7	buttered	butter	VBN
55555	886	8	tin	tin	NN
55555	886	9	,	,	,
55555	886	10	add	add	VB
55555	886	11	a	a	DT
55555	886	12	little	little	JJ
55555	886	13	hot	hot	JJ
55555	886	14	water	water	NN
55555	886	15	,	,	,
55555	886	16	cover	cover	NN
55555	886	17	,	,	,
55555	886	18	and	and	CC
55555	886	19	set	set	VBN
55555	886	20	in	in	IN
55555	886	21	a	a	DT
55555	886	22	hot	hot	JJ
55555	886	23	oven	oven	NN
55555	886	24	for	for	IN
55555	886	25	ten	ten	CD
55555	886	26	minutes	minute	NNS
55555	886	27	;	;	:
55555	886	28	then	then	RB
55555	886	29	uncover	uncover	VBP
55555	886	30	,	,	,
55555	886	31	add	add	VB
55555	886	32	1	1	CD
55555	886	33	tablespoon	tablespoon	NN
55555	886	34	of	of	IN
55555	886	35	butter	butter	NN
55555	886	36	,	,	,
55555	886	37	and	and	CC
55555	886	38	when	when	WRB
55555	886	39	it	-PRON-	PRP
55555	886	40	melts	melt	VBZ
55555	886	41	baste	baste	NNP
55555	886	42	the	the	DT
55555	886	43	pimentos	pimento	NNS
55555	886	44	with	with	IN
55555	886	45	it	-PRON-	PRP
55555	886	46	.	.	.
55555	887	1	Let	let	VB
55555	887	2	them	-PRON-	PRP
55555	887	3	cook	cook	VB
55555	887	4	five	five	CD
55555	887	5	minutes	minute	NNS
55555	887	6	more	more	RBR
55555	887	7	,	,	,
55555	887	8	and	and	CC
55555	887	9	serve	serve	VB
55555	887	10	with	with	IN
55555	887	11	the	the	DT
55555	887	12	melted	melted	JJ
55555	887	13	butter	butter	NN
55555	887	14	poured	pour	VBD
55555	887	15	over	over	IN
55555	887	16	them	-PRON-	PRP
55555	887	17	,	,	,
55555	887	18	or	or	CC
55555	887	19	with	with	IN
55555	887	20	parsley	parsley	NN
55555	887	21	butter	butter	NN
55555	887	22	.	.	.
55555	888	1	PIMENTOS	pimento	NNS
55555	888	2	WITH	with	IN
55555	888	3	OKRA	OKRA	NNS
55555	888	4	Split	Split	VBD
55555	888	5	the	the	DT
55555	888	6	pimentos	pimento	NNS
55555	888	7	with	with	IN
55555	888	8	a	a	DT
55555	888	9	sharp	sharp	JJ
55555	888	10	knife	knife	NN
55555	888	11	,	,	,
55555	888	12	salt	salt	VB
55555	888	13	the	the	DT
55555	888	14	inner	inner	JJ
55555	888	15	part	part	NN
55555	888	16	,	,	,
55555	888	17	then	then	RB
55555	888	18	roll	roll	VB
55555	888	19	each	each	DT
55555	888	20	around	around	IN
55555	888	21	a	a	DT
55555	888	22	pod	pod	NN
55555	888	23	of	of	IN
55555	888	24	freshly	freshly	RB
55555	888	25	boiled	boil	VBN
55555	888	26	or	or	CC
55555	888	27	canned	can	VBN
55555	888	28	okra	okra	NN
55555	888	29	.	.	.
55555	889	1	Place	place	NN
55555	889	2	in	in	IN
55555	889	3	a	a	DT
55555	889	4	well	well	RB
55555	889	5	-	-	HYPH
55555	889	6	buttered	butter	VBN
55555	889	7	pan	pan	NN
55555	889	8	,	,	,
55555	889	9	add	add	VB
55555	889	10	a	a	DT
55555	889	11	little	little	JJ
55555	889	12	hot	hot	JJ
55555	889	13	water	water	NN
55555	889	14	,	,	,
55555	889	15	and	and	CC
55555	889	16	let	let	VB
55555	889	17	cook	cook	NN
55555	889	18	ten	ten	CD
55555	889	19	minutes	minute	NNS
55555	889	20	covered	cover	VBN
55555	889	21	,	,	,
55555	889	22	and	and	CC
55555	889	23	five	five	CD
55555	889	24	uncovered	uncover	VBN
55555	889	25	.	.	.
55555	890	1	Add	add	VB
55555	890	2	more	more	JJR
55555	890	3	butter	butter	NN
55555	890	4	during	during	IN
55555	890	5	the	the	DT
55555	890	6	last	last	JJ
55555	890	7	five	five	CD
55555	890	8	minutes	minute	NNS
55555	890	9	,	,	,
55555	890	10	baste	baste	VBZ
55555	890	11	the	the	DT
55555	890	12	rolls	roll	NNS
55555	890	13	,	,	,
55555	890	14	and	and	CC
55555	890	15	serve	serve	VB
55555	890	16	with	with	IN
55555	890	17	the	the	DT
55555	890	18	butter	butter	NN
55555	890	19	poured	pour	VBD
55555	890	20	over	over	IN
55555	890	21	them	-PRON-	PRP
55555	890	22	,	,	,
55555	890	23	or	or	CC
55555	890	24	with	with	IN
55555	890	25	tomato	tomato	NN
55555	890	26	sauce	sauce	NN
55555	890	27	.	.	.
55555	891	1	PIMENTOS	pimento	NNS
55555	891	2	WITH	with	IN
55555	891	3	TOMATO	tomato	NN
55555	891	4	Lay	Lay	NNP
55555	891	5	the	the	DT
55555	891	6	large	large	JJ
55555	891	7	flat	flat	JJ
55555	891	8	pimentos	pimento	NNS
55555	891	9	from	from	IN
55555	891	10	a	a	DT
55555	891	11	can	can	NN
55555	891	12	on	on	IN
55555	891	13	a	a	DT
55555	891	14	platter	platter	NN
55555	891	15	,	,	,
55555	891	16	and	and	CC
55555	891	17	slide	slide	VB
55555	891	18	into	into	IN
55555	891	19	each	each	DT
55555	891	20	a	a	DT
55555	891	21	slice	slice	NN
55555	891	22	of	of	IN
55555	891	23	tomato	tomato	NN
55555	891	24	which	which	WDT
55555	891	25	has	have	VBZ
55555	891	26	been	be	VBN
55555	891	27	sprinkled	sprinkle	VBN
55555	891	28	with	with	IN
55555	891	29	salt	salt	NN
55555	891	30	and	and	CC
55555	891	31	celery	celery	NN
55555	891	32	salt	salt	NN
55555	891	33	.	.	.
55555	892	1	Fry	fry	CD
55555	892	2	in	in	IN
55555	892	3	a	a	DT
55555	892	4	covered	cover	VBN
55555	892	5	pan	pan	NN
55555	892	6	for	for	IN
55555	892	7	five	five	CD
55555	892	8	minutes	minute	NNS
55555	892	9	,	,	,
55555	892	10	and	and	CC
55555	892	11	serve	serve	VB
55555	892	12	plain	plain	JJ
55555	892	13	or	or	CC
55555	892	14	with	with	IN
55555	892	15	caper	caper	NN
55555	892	16	sauce	sauce	NN
55555	892	17	.	.	.
55555	893	1	POTATOES	POTATOES	NNP
55555	893	2	Between	between	IN
55555	893	3	the	the	DT
55555	893	4	good	good	JJ
55555	893	5	cooks	cook	NNS
55555	893	6	who	who	WP
55555	893	7	contend	contend	VBP
55555	893	8	that	that	IN
55555	893	9	a	a	DT
55555	893	10	potato	potato	NN
55555	893	11	is	be	VBZ
55555	893	12	never	never	RB
55555	893	13	properly	properly	RB
55555	893	14	"	"	``
55555	893	15	boiled	boil	VBN
55555	893	16	"	"	''
55555	893	17	if	if	IN
55555	893	18	it	-PRON-	PRP
55555	893	19	is	be	VBZ
55555	893	20	boiled	boil	VBN
55555	893	21	at	at	RB
55555	893	22	all	all	RB
55555	893	23	,	,	,
55555	893	24	and	and	CC
55555	893	25	those	those	DT
55555	893	26	who	who	WP
55555	893	27	either	either	CC
55555	893	28	cook	cook	VBP
55555	893	29	potatoes	potato	NNS
55555	893	30	in	in	IN
55555	893	31	a	a	DT
55555	893	32	steamer	steamer	NN
55555	893	33	,	,	,
55555	893	34	or	or	CC
55555	893	35	put	put	VBD
55555	893	36	them	-PRON-	PRP
55555	893	37	in	in	IN
55555	893	38	cold	cold	JJ
55555	893	39	water	water	NN
55555	893	40	which	which	WDT
55555	893	41	is	be	VBZ
55555	893	42	carefully	carefully	RB
55555	893	43	watched	watch	VBN
55555	893	44	to	to	TO
55555	893	45	see	see	VB
55555	893	46	that	that	IN
55555	893	47	it	-PRON-	PRP
55555	893	48	does	do	VBZ
55555	893	49	not	not	RB
55555	893	50	actually	actually	RB
55555	893	51	boil	boil	VB
55555	893	52	,	,	,
55555	893	53	cooking	cook	VBG
55555	893	54	thus	thus	RB
55555	893	55	until	until	IN
55555	893	56	the	the	DT
55555	893	57	potatoes	potato	NNS
55555	893	58	are	be	VBP
55555	893	59	tender	tender	JJ
55555	893	60	,	,	,
55555	893	61	and	and	CC
55555	893	62	those	those	DT
55555	893	63	who	who	WP
55555	893	64	drop	drop	VBP
55555	893	65	them	-PRON-	PRP
55555	893	66	into	into	IN
55555	893	67	rapidly	rapidly	RB
55555	893	68	boiling	boil	VBG
55555	893	69	salted	salt	VBN
55555	893	70	water	water	NN
55555	893	71	,	,	,
55555	893	72	letting	let	VBG
55555	893	73	them	-PRON-	PRP
55555	893	74	boil	boil	VB
55555	893	75	hard	hard	RB
55555	893	76	until	until	IN
55555	893	77	done	do	VBN
55555	893	78	,	,	,
55555	893	79	there	there	EX
55555	893	80	is	be	VBZ
55555	893	81	wide	wide	JJ
55555	893	82	latitude	latitude	NN
55555	893	83	for	for	IN
55555	893	84	individual	individual	JJ
55555	893	85	preference	preference	NN
55555	893	86	.	.	.
55555	894	1	I	-PRON-	PRP
55555	894	2	would	would	MD
55555	894	3	advise	advise	VB
55555	894	4	those	those	DT
55555	894	5	who	who	WP
55555	894	6	do	do	VBP
55555	894	7	not	not	RB
55555	894	8	have	have	VB
55555	894	9	potatoes	potato	NNS
55555	894	10	served	serve	VBN
55555	894	11	on	on	IN
55555	894	12	the	the	DT
55555	894	13	table	table	NN
55555	894	14	which	which	WDT
55555	894	15	are	be	VBP
55555	894	16	white	white	JJ
55555	894	17	and	and	CC
55555	894	18	floury	floury	JJ
55555	894	19	and	and	CC
55555	894	20	thoroughly	thoroughly	RB
55555	894	21	cooked	cook	VBN
55555	894	22	through	through	RB
55555	894	23	,	,	,
55555	894	24	to	to	TO
55555	894	25	see	see	VB
55555	894	26	that	that	IN
55555	894	27	one	one	CD
55555	894	28	of	of	IN
55555	894	29	the	the	DT
55555	894	30	above	above	RB
55555	894	31	-	-	HYPH
55555	894	32	mentioned	mention	VBN
55555	894	33	ways	way	NNS
55555	894	34	of	of	IN
55555	894	35	cooking	cooking	NN
55555	894	36	potatoes	potato	NNS
55555	894	37	is	be	VBZ
55555	894	38	carried	carry	VBN
55555	894	39	out	out	RP
55555	894	40	in	in	IN
55555	894	41	their	-PRON-	PRP$
55555	894	42	kitchens	kitchen	NNS
55555	894	43	.	.	.
55555	895	1	Potatoes	potato	NNS
55555	895	2	put	put	VBD
55555	895	3	in	in	RP
55555	895	4	boiling	boiling	NN
55555	895	5	water	water	NN
55555	895	6	,	,	,
55555	895	7	or	or	CC
55555	895	8	put	put	VBD
55555	895	9	in	in	RP
55555	895	10	a	a	DT
55555	895	11	covered	cover	VBN
55555	895	12	steamer	steamer	NN
55555	895	13	over	over	IN
55555	895	14	rapidly	rapidly	RB
55555	895	15	boiling	boil	VBG
55555	895	16	water	water	NN
55555	895	17	,	,	,
55555	895	18	will	will	MD
55555	895	19	cook	cook	VB
55555	895	20	in	in	RP
55555	895	21	from	from	IN
55555	895	22	twenty	twenty	CD
55555	895	23	minutes	minute	NNS
55555	895	24	to	to	TO
55555	895	25	half	half	PDT
55555	895	26	an	an	DT
55555	895	27	hour	hour	NN
55555	895	28	,	,	,
55555	895	29	the	the	DT
55555	895	30	time	time	NN
55555	895	31	depending	depend	VBG
55555	895	32	,	,	,
55555	895	33	of	of	IN
55555	895	34	course	course	NN
55555	895	35	,	,	,
55555	895	36	upon	upon	IN
55555	895	37	the	the	DT
55555	895	38	size	size	NN
55555	895	39	and	and	CC
55555	895	40	age	age	NN
55555	895	41	of	of	IN
55555	895	42	the	the	DT
55555	895	43	potatoes	potato	NNS
55555	895	44	;	;	:
55555	895	45	they	-PRON-	PRP
55555	895	46	should	should	MD
55555	895	47	always	always	RB
55555	895	48	be	be	VB
55555	895	49	carefully	carefully	RB
55555	895	50	scrubbed	scrub	VBN
55555	895	51	and	and	CC
55555	895	52	cooked	cook	VBN
55555	895	53	in	in	IN
55555	895	54	their	-PRON-	PRP$
55555	895	55	skins	skin	NNS
55555	895	56	,	,	,
55555	895	57	and	and	CC
55555	895	58	peeled	peel	VBN
55555	895	59	afterwards	afterwards	RB
55555	895	60	.	.	.
55555	896	1	MASHED	mashed	JJ
55555	896	2	POTATOES	potato	NNS
55555	896	3	Having	have	VBG
55555	896	4	boiled	boil	VBN
55555	896	5	or	or	CC
55555	896	6	steamed	steam	VBN
55555	896	7	the	the	DT
55555	896	8	required	require	VBN
55555	896	9	number	number	NN
55555	896	10	of	of	IN
55555	896	11	potatoes	potato	NNS
55555	896	12	,	,	,
55555	896	13	peel	peel	VB
55555	896	14	them	-PRON-	PRP
55555	896	15	as	as	RB
55555	896	16	expeditiously	expeditiously	RB
55555	896	17	as	as	IN
55555	896	18	possible	possible	JJ
55555	896	19	and	and	CC
55555	896	20	break	break	VB
55555	896	21	them	-PRON-	PRP
55555	896	22	up	up	RP
55555	896	23	in	in	IN
55555	896	24	a	a	DT
55555	896	25	hot	hot	JJ
55555	896	26	saucepan	saucepan	NN
55555	896	27	;	;	:
55555	896	28	mash	mash	NN
55555	896	29	and	and	CC
55555	896	30	then	then	RB
55555	896	31	beat	beat	VB
55555	896	32	them	-PRON-	PRP
55555	896	33	vigorously	vigorously	RB
55555	896	34	with	with	IN
55555	896	35	a	a	DT
55555	896	36	wooden	wooden	JJ
55555	896	37	spoon	spoon	NN
55555	896	38	or	or	CC
55555	896	39	a	a	DT
55555	896	40	fork	fork	NN
55555	896	41	,	,	,
55555	896	42	add	add	VB
55555	896	43	a	a	DT
55555	896	44	generous	generous	JJ
55555	896	45	piece	piece	NN
55555	896	46	of	of	IN
55555	896	47	butter	butter	NN
55555	896	48	,	,	,
55555	896	49	dredge	dredge	NN
55555	896	50	with	with	IN
55555	896	51	salt	salt	NN
55555	896	52	and	and	CC
55555	896	53	a	a	DT
55555	896	54	little	little	JJ
55555	896	55	pepper	pepper	NN
55555	896	56	,	,	,
55555	896	57	and	and	CC
55555	896	58	beat	beat	VBD
55555	896	59	them	-PRON-	PRP
55555	896	60	until	until	IN
55555	896	61	they	-PRON-	PRP
55555	896	62	are	be	VBP
55555	896	63	light	light	JJ
55555	896	64	;	;	:
55555	896	65	then	then	RB
55555	896	66	moisten	moisten	VB
55555	896	67	slightly	slightly	RB
55555	896	68	with	with	IN
55555	896	69	a	a	DT
55555	896	70	very	very	RB
55555	896	71	little	little	JJ
55555	896	72	hot	hot	JJ
55555	896	73	milk	milk	NN
55555	896	74	or	or	CC
55555	896	75	cream	cream	NN
55555	896	76	,	,	,
55555	896	77	beat	beat	VBD
55555	896	78	them	-PRON-	PRP
55555	896	79	for	for	IN
55555	896	80	a	a	DT
55555	896	81	moment	moment	NN
55555	896	82	more	more	RBR
55555	896	83	,	,	,
55555	896	84	and	and	CC
55555	896	85	serve	serve	VB
55555	896	86	very	very	RB
55555	896	87	hot	hot	JJ
55555	896	88	.	.	.
55555	897	1	POTATO	POTATO	NNP
55555	897	2	SOUFFLÉ	SOUFFLÉ	NNP
55555	897	3	Put	put	VBP
55555	897	4	into	into	IN
55555	897	5	a	a	DT
55555	897	6	saucepan	saucepan	NN
55555	897	7	3	3	CD
55555	897	8	or	or	CC
55555	897	9	4	4	CD
55555	897	10	cups	cup	NNS
55555	897	11	of	of	IN
55555	897	12	warm	warm	JJ
55555	897	13	mashed	mash	VBN
55555	897	14	potato	potato	NN
55555	897	15	and	and	CC
55555	897	16	1	1	CD
55555	897	17	tablespoon	tablespoon	NN
55555	897	18	butter	butter	NN
55555	897	19	.	.	.
55555	898	1	Add	add	VB
55555	898	2	the	the	DT
55555	898	3	yolks	yolk	NNS
55555	898	4	of	of	IN
55555	898	5	2	2	CD
55555	898	6	eggs	egg	NNS
55555	898	7	,	,	,
55555	898	8	2	2	CD
55555	898	9	tablespoons	tablespoon	NNS
55555	898	10	cream	cream	NN
55555	898	11	(	(	-LRB-
55555	898	12	or	or	CC
55555	898	13	milk	milk	NN
55555	898	14	)	)	-RRB-
55555	898	15	,	,	,
55555	898	16	salt	salt	NN
55555	898	17	and	and	CC
55555	898	18	pepper	pepper	NN
55555	898	19	,	,	,
55555	898	20	and	and	CC
55555	898	21	stir	stir	VB
55555	898	22	over	over	IN
55555	898	23	fire	fire	NN
55555	898	24	until	until	IN
55555	898	25	well	well	RB
55555	898	26	mixed	mixed	JJ
55555	898	27	.	.	.
55555	899	1	Remove	remove	VB
55555	899	2	from	from	IN
55555	899	3	the	the	DT
55555	899	4	fire	fire	NN
55555	899	5	and	and	CC
55555	899	6	add	add	VB
55555	899	7	the	the	DT
55555	899	8	well	well	RB
55555	899	9	-	-	HYPH
55555	899	10	beaten	beat	VBN
55555	899	11	whites	white	NNS
55555	899	12	of	of	IN
55555	899	13	the	the	DT
55555	899	14	eggs	egg	NNS
55555	899	15	.	.	.
55555	900	1	Heap	Heap	NNS
55555	900	2	in	in	IN
55555	900	3	a	a	DT
55555	900	4	buttered	butter	VBN
55555	900	5	baking	baking	NN
55555	900	6	dish	dish	NN
55555	900	7	and	and	CC
55555	900	8	let	let	VB
55555	900	9	brown	brown	NNP
55555	900	10	on	on	IN
55555	900	11	the	the	DT
55555	900	12	top	top	NN
55555	900	13	in	in	IN
55555	900	14	the	the	DT
55555	900	15	oven	oven	NN
55555	900	16	.	.	.
55555	901	1	MASHED	mashed	JJ
55555	901	2	POTATO	potato	NN
55555	901	3	SOUFFLÉ	SOUFFLÉ	NNS
55555	901	4	IN	in	IN
55555	901	5	CASES	case	NNS
55555	901	6	Select	select	VB
55555	901	7	large	large	JJ
55555	901	8	potatoes	potato	NNS
55555	901	9	,	,	,
55555	901	10	scrub	scrub	VBD
55555	901	11	them	-PRON-	PRP
55555	901	12	and	and	CC
55555	901	13	let	let	VB
55555	901	14	them	-PRON-	PRP
55555	901	15	bake	bake	VB
55555	901	16	until	until	IN
55555	901	17	mealy	mealy	NNP
55555	901	18	,	,	,
55555	901	19	which	which	WDT
55555	901	20	will	will	MD
55555	901	21	be	be	VB
55555	901	22	in	in	IN
55555	901	23	from	from	IN
55555	901	24	half	half	PDT
55555	901	25	an	an	DT
55555	901	26	hour	hour	NN
55555	901	27	to	to	IN
55555	901	28	three	three	CD
55555	901	29	quarters	quarter	NNS
55555	901	30	,	,	,
55555	901	31	then	then	RB
55555	901	32	cut	cut	VB
55555	901	33	them	-PRON-	PRP
55555	901	34	in	in	IN
55555	901	35	half	half	DT
55555	901	36	,	,	,
55555	901	37	lengthwise	lengthwise	RB
55555	901	38	,	,	,
55555	901	39	and	and	CC
55555	901	40	carefully	carefully	RB
55555	901	41	scrape	scrape	VB
55555	901	42	out	out	RP
55555	901	43	the	the	DT
55555	901	44	potato	potato	NN
55555	901	45	,	,	,
55555	901	46	laying	lay	VBG
55555	901	47	aside	aside	RP
55555	901	48	the	the	DT
55555	901	49	skins	skin	NNS
55555	901	50	to	to	TO
55555	901	51	use	use	VB
55555	901	52	as	as	IN
55555	901	53	cases	case	NNS
55555	901	54	.	.	.
55555	902	1	Mash	mash	VB
55555	902	2	the	the	DT
55555	902	3	potatoes	potato	NNS
55555	902	4	with	with	IN
55555	902	5	a	a	DT
55555	902	6	wire	wire	NN
55555	902	7	potato	potato	NN
55555	902	8	-	-	HYPH
55555	902	9	masher	masher	NN
55555	902	10	,	,	,
55555	902	11	add	add	VB
55555	902	12	1	1	CD
55555	902	13	tablespoon	tablespoon	NN
55555	902	14	of	of	IN
55555	902	15	butter	butter	NN
55555	902	16	for	for	IN
55555	902	17	every	every	DT
55555	902	18	5	5	CD
55555	902	19	potatoes	potato	NNS
55555	902	20	used	use	VBN
55555	902	21	,	,	,
55555	902	22	and	and	CC
55555	902	23	season	season	NN
55555	902	24	well	well	RB
55555	902	25	with	with	IN
55555	902	26	salt	salt	NN
55555	902	27	and	and	CC
55555	902	28	pepper	pepper	NN
55555	902	29	.	.	.
55555	903	1	Beat	beat	VB
55555	903	2	the	the	DT
55555	903	3	whites	white	NNS
55555	903	4	of	of	IN
55555	903	5	eggs	egg	NNS
55555	903	6	very	very	RB
55555	903	7	stiff	stiff	JJ
55555	903	8	,	,	,
55555	903	9	allowing	allow	VBG
55555	903	10	2	2	CD
55555	903	11	to	to	IN
55555	903	12	every	every	DT
55555	903	13	5	5	CD
55555	903	14	potatoes	potato	NNS
55555	903	15	,	,	,
55555	903	16	and	and	CC
55555	903	17	mix	mix	VB
55555	903	18	them	-PRON-	PRP
55555	903	19	lightly	lightly	RB
55555	903	20	through	through	IN
55555	903	21	the	the	DT
55555	903	22	potato	potato	NN
55555	903	23	with	with	IN
55555	903	24	a	a	DT
55555	903	25	fork	fork	NN
55555	903	26	;	;	:
55555	903	27	fill	fill	VB
55555	903	28	the	the	DT
55555	903	29	potato	potato	NN
55555	903	30	skins	skin	NNS
55555	903	31	with	with	IN
55555	903	32	the	the	DT
55555	903	33	mixture	mixture	NN
55555	903	34	,	,	,
55555	903	35	heaping	heap	VBG
55555	903	36	them	-PRON-	PRP
55555	903	37	full	full	JJ
55555	903	38	;	;	:
55555	903	39	brown	brown	VB
55555	903	40	them	-PRON-	PRP
55555	903	41	slightly	slightly	RB
55555	903	42	in	in	IN
55555	903	43	the	the	DT
55555	903	44	oven	oven	NN
55555	903	45	before	before	IN
55555	903	46	serving	serve	VBG
55555	903	47	,	,	,
55555	903	48	and	and	CC
55555	903	49	garnish	garnish	VB
55555	903	50	the	the	DT
55555	903	51	dish	dish	NN
55555	903	52	on	on	IN
55555	903	53	which	which	WDT
55555	903	54	they	-PRON-	PRP
55555	903	55	are	be	VBP
55555	903	56	served	serve	VBN
55555	903	57	with	with	IN
55555	903	58	sprigs	sprig	NNS
55555	903	59	of	of	IN
55555	903	60	parsley	parsley	NNP
55555	903	61	.	.	.
55555	904	1	Five	five	CD
55555	904	2	potatoes	potato	NNS
55555	904	3	will	will	MD
55555	904	4	fill	fill	VB
55555	904	5	6	6	CD
55555	904	6	or	or	CC
55555	904	7	7	7	CD
55555	904	8	cases	case	NNS
55555	904	9	.	.	.
55555	905	1	RICED	RICED	NNP
55555	905	2	POTATOES	POTATOES	NNP
55555	905	3	Break	break	VBP
55555	905	4	up	up	RP
55555	905	5	well	well	RB
55555	905	6	-	-	HYPH
55555	905	7	boiled	boil	VBN
55555	905	8	dry	dry	JJ
55555	905	9	potatoes	potato	NNS
55555	905	10	with	with	IN
55555	905	11	a	a	DT
55555	905	12	fork	fork	NN
55555	905	13	,	,	,
55555	905	14	dredge	dredge	NN
55555	905	15	with	with	IN
55555	905	16	salt	salt	NN
55555	905	17	and	and	CC
55555	905	18	pepper	pepper	NN
55555	905	19	,	,	,
55555	905	20	and	and	CC
55555	905	21	press	press	VB
55555	905	22	through	through	IN
55555	905	23	a	a	DT
55555	905	24	sieve	sieve	NN
55555	905	25	or	or	CC
55555	905	26	a	a	DT
55555	905	27	so	so	RB
55555	905	28	-	-	HYPH
55555	905	29	called	call	VBN
55555	905	30	"	"	``
55555	905	31	ricer	ricer	NN
55555	905	32	"	"	''
55555	905	33	into	into	IN
55555	905	34	a	a	DT
55555	905	35	hot	hot	JJ
55555	905	36	serving	serving	NN
55555	905	37	dish	dish	NN
55555	905	38	.	.	.
55555	906	1	RICED	riced	JJ
55555	906	2	POTATO	potato	NN
55555	906	3	FRITTERS	fritter	NNS
55555	906	4	Boil	Boil	NNP
55555	906	5	6	6	CD
55555	906	6	large	large	JJ
55555	906	7	potatoes	potato	NNS
55555	906	8	,	,	,
55555	906	9	press	press	VB
55555	906	10	them	-PRON-	PRP
55555	906	11	through	through	IN
55555	906	12	a	a	DT
55555	906	13	sieve	sieve	NN
55555	906	14	,	,	,
55555	906	15	and	and	CC
55555	906	16	add	add	VB
55555	906	17	3	3	CD
55555	906	18	lightly	lightly	RB
55555	906	19	beaten	beat	VBN
55555	906	20	eggs	egg	NNS
55555	906	21	,	,	,
55555	906	22	2	2	CD
55555	906	23	teaspoons	teaspoon	NNS
55555	906	24	of	of	IN
55555	906	25	flour	flour	NN
55555	906	26	creamed	cream	VBN
55555	906	27	with	with	IN
55555	906	28	1	1	CD
55555	906	29	tablespoon	tablespoon	NN
55555	906	30	of	of	IN
55555	906	31	butter	butter	NN
55555	906	32	,	,	,
55555	906	33	1	1	CD
55555	906	34	teaspoon	teaspoon	NN
55555	906	35	of	of	IN
55555	906	36	salt	salt	NN
55555	906	37	,	,	,
55555	906	38	and	and	CC
55555	906	39	2	2	CD
55555	906	40	cups	cup	NNS
55555	906	41	of	of	IN
55555	906	42	milk	milk	NN
55555	906	43	.	.	.
55555	907	1	Beat	beat	VB
55555	907	2	well	well	RB
55555	907	3	together	together	RB
55555	907	4	,	,	,
55555	907	5	and	and	CC
55555	907	6	drop	drop	VB
55555	907	7	from	from	IN
55555	907	8	a	a	DT
55555	907	9	large	large	JJ
55555	907	10	spoon	spoon	NN
55555	907	11	into	into	IN
55555	907	12	deep	deep	JJ
55555	907	13	,	,	,
55555	907	14	hot	hot	JJ
55555	907	15	fat	fat	NN
55555	907	16	;	;	:
55555	907	17	they	-PRON-	PRP
55555	907	18	will	will	MD
55555	907	19	rise	rise	VB
55555	907	20	to	to	IN
55555	907	21	the	the	DT
55555	907	22	top	top	NN
55555	907	23	a	a	DT
55555	907	24	light	light	JJ
55555	907	25	brown	brown	NN
55555	907	26	when	when	WRB
55555	907	27	done	do	VBN
55555	907	28	.	.	.
55555	908	1	Chopped	chop	VBN
55555	908	2	chives	chive	NNS
55555	908	3	or	or	CC
55555	908	4	chopped	chop	VBN
55555	908	5	parsley	parsley	NN
55555	908	6	may	may	MD
55555	908	7	be	be	VB
55555	908	8	added	add	VBN
55555	908	9	to	to	IN
55555	908	10	the	the	DT
55555	908	11	mixture	mixture	NN
55555	908	12	if	if	IN
55555	908	13	desired	desire	VBN
55555	908	14	.	.	.
55555	909	1	MASHED	mashed	JJ
55555	909	2	POTATOES	potato	NNS
55555	909	3	WITH	with	IN
55555	909	4	ONION	onion	NN
55555	909	5	To	to	IN
55555	909	6	4	4	CD
55555	909	7	or	or	CC
55555	909	8	5	5	CD
55555	909	9	cups	cup	NNS
55555	909	10	of	of	IN
55555	909	11	mashed	mash	VBN
55555	909	12	potato	potato	NN
55555	909	13	add	add	NN
55555	909	14	1	1	CD
55555	909	15	cup	cup	NN
55555	909	16	of	of	IN
55555	909	17	boiled	boil	VBN
55555	909	18	onion	onion	NN
55555	909	19	minced	mince	VBN
55555	909	20	to	to	IN
55555	909	21	a	a	DT
55555	909	22	pulp	pulp	NN
55555	909	23	,	,	,
55555	909	24	1	1	CD
55555	909	25	tablespoon	tablespoon	NN
55555	909	26	of	of	IN
55555	909	27	butter	butter	NN
55555	909	28	,	,	,
55555	909	29	1	1	CD
55555	909	30	tablespoon	tablespoon	NN
55555	909	31	of	of	IN
55555	909	32	cream	cream	NN
55555	909	33	,	,	,
55555	909	34	some	some	DT
55555	909	35	pepper	pepper	NN
55555	909	36	and	and	CC
55555	909	37	salt	salt	NN
55555	909	38	;	;	,
55555	909	39	beat	beat	VBD
55555	909	40	lightly	lightly	RB
55555	909	41	together	together	RB
55555	909	42	,	,	,
55555	909	43	and	and	CC
55555	909	44	before	before	IN
55555	909	45	serving	serve	VBG
55555	909	46	brown	brown	JJ
55555	909	47	the	the	DT
55555	909	48	top	top	NN
55555	909	49	for	for	IN
55555	909	50	a	a	DT
55555	909	51	moment	moment	NN
55555	909	52	in	in	IN
55555	909	53	the	the	DT
55555	909	54	oven	oven	NN
55555	909	55	.	.	.
55555	910	1	BAKED	BAKED	NNP
55555	910	2	POTATOES	POTATOES	NNP
55555	910	3	Select	select	JJ
55555	910	4	potatoes	potato	NNS
55555	910	5	of	of	IN
55555	910	6	uniform	uniform	JJ
55555	910	7	size	size	NN
55555	910	8	,	,	,
55555	910	9	scrub	scrub	VB
55555	910	10	them	-PRON-	PRP
55555	910	11	well	well	RB
55555	910	12	,	,	,
55555	910	13	place	place	NN
55555	910	14	in	in	IN
55555	910	15	a	a	DT
55555	910	16	hot	hot	JJ
55555	910	17	oven	oven	NN
55555	910	18	until	until	IN
55555	910	19	they	-PRON-	PRP
55555	910	20	yield	yield	VBP
55555	910	21	to	to	IN
55555	910	22	pressure	pressure	NN
55555	910	23	of	of	IN
55555	910	24	the	the	DT
55555	910	25	fingers	finger	NNS
55555	910	26	,	,	,
55555	910	27	which	which	WDT
55555	910	28	will	will	MD
55555	910	29	be	be	VB
55555	910	30	in	in	IN
55555	910	31	most	most	JJS
55555	910	32	cases	case	NNS
55555	910	33	in	in	IN
55555	910	34	about	about	RB
55555	910	35	three	three	CD
55555	910	36	quarters	quarter	NNS
55555	910	37	of	of	IN
55555	910	38	an	an	DT
55555	910	39	hour	hour	NN
55555	910	40	.	.	.
55555	911	1	They	-PRON-	PRP
55555	911	2	should	should	MD
55555	911	3	not	not	RB
55555	911	4	stand	stand	VB
55555	911	5	after	after	IN
55555	911	6	baking	baking	NN
55555	911	7	,	,	,
55555	911	8	and	and	CC
55555	911	9	should	should	MD
55555	911	10	be	be	VB
55555	911	11	served	serve	VBN
55555	911	12	in	in	IN
55555	911	13	an	an	DT
55555	911	14	open	open	JJ
55555	911	15	dish	dish	NN
55555	911	16	.	.	.
55555	912	1	A	a	DT
55555	912	2	baked	baked	JJ
55555	912	3	potato	potato	NN
55555	912	4	that	that	WDT
55555	912	5	is	be	VBZ
55555	912	6	worked	work	VBN
55555	912	7	with	with	IN
55555	912	8	the	the	DT
55555	912	9	fingers	finger	NNS
55555	912	10	while	while	IN
55555	912	11	being	be	VBG
55555	912	12	turned	turn	VBN
55555	912	13	in	in	RP
55555	912	14	the	the	DT
55555	912	15	hand	hand	NN
55555	912	16	a	a	DT
55555	912	17	few	few	JJ
55555	912	18	times	time	NNS
55555	912	19	,	,	,
55555	912	20	becomes	become	VBZ
55555	912	21	light	light	JJ
55555	912	22	and	and	CC
55555	912	23	soft	soft	JJ
55555	912	24	.	.	.
55555	913	1	ROAST	ROAST	NNP
55555	913	2	POTATOES	POTATOES	NNP
55555	913	3	Pare	Pare	NNP
55555	913	4	small	small	JJ
55555	913	5	,	,	,
55555	913	6	round	round	JJ
55555	913	7	potatoes	potato	NNS
55555	913	8	,	,	,
55555	913	9	and	and	CC
55555	913	10	lay	lie	VBD
55555	913	11	them	-PRON-	PRP
55555	913	12	in	in	IN
55555	913	13	cold	cold	JJ
55555	913	14	water	water	NN
55555	913	15	.	.	.
55555	914	1	Put	put	NN
55555	914	2	2	2	CD
55555	914	3	tablespoons	tablespoon	NNS
55555	914	4	of	of	IN
55555	914	5	butter	butter	NN
55555	914	6	in	in	IN
55555	914	7	a	a	DT
55555	914	8	shallow	shallow	JJ
55555	914	9	baking	baking	NN
55555	914	10	pan	pan	NN
55555	914	11	,	,	,
55555	914	12	and	and	CC
55555	914	13	let	let	VB
55555	914	14	it	-PRON-	PRP
55555	914	15	melt	melt	VB
55555	914	16	in	in	IN
55555	914	17	the	the	DT
55555	914	18	oven	oven	NN
55555	914	19	;	;	:
55555	914	20	then	then	RB
55555	914	21	wipe	wipe	VB
55555	914	22	the	the	DT
55555	914	23	potatoes	potato	NNS
55555	914	24	,	,	,
55555	914	25	and	and	CC
55555	914	26	lay	lie	VBD
55555	914	27	them	-PRON-	PRP
55555	914	28	in	in	IN
55555	914	29	the	the	DT
55555	914	30	pan	pan	NN
55555	914	31	,	,	,
55555	914	32	rolling	roll	VBG
55555	914	33	each	each	DT
55555	914	34	in	in	IN
55555	914	35	the	the	DT
55555	914	36	hot	hot	JJ
55555	914	37	butter	butter	NN
55555	914	38	.	.	.
55555	915	1	Let	let	VB
55555	915	2	them	-PRON-	PRP
55555	915	3	cook	cook	VB
55555	915	4	in	in	IN
55555	915	5	a	a	DT
55555	915	6	moderate	moderate	JJ
55555	915	7	oven	oven	NN
55555	915	8	from	from	IN
55555	915	9	one	one	CD
55555	915	10	half	half	NN
55555	915	11	to	to	IN
55555	915	12	three	three	CD
55555	915	13	quarters	quarter	NNS
55555	915	14	of	of	IN
55555	915	15	an	an	DT
55555	915	16	hour	hour	NN
55555	915	17	,	,	,
55555	915	18	and	and	CC
55555	915	19	baste	baste	VB
55555	915	20	them	-PRON-	PRP
55555	915	21	during	during	IN
55555	915	22	the	the	DT
55555	915	23	cooking	cooking	NN
55555	915	24	five	five	CD
55555	915	25	or	or	CC
55555	915	26	six	six	CD
55555	915	27	times	time	NNS
55555	915	28	with	with	IN
55555	915	29	the	the	DT
55555	915	30	butter	butter	NN
55555	915	31	.	.	.
55555	916	1	Sprinkle	sprinkle	VB
55555	916	2	with	with	IN
55555	916	3	salt	salt	NN
55555	916	4	before	before	IN
55555	916	5	serving	serve	VBG
55555	916	6	.	.	.
55555	917	1	DENVER	DENVER	NNP
55555	917	2	POTATOES	POTATOES	NNP
55555	917	3	Peel	peel	VBP
55555	917	4	several	several	JJ
55555	917	5	smooth	smooth	JJ
55555	917	6	oval	oval	NN
55555	917	7	potatoes	potato	NNS
55555	917	8	and	and	CC
55555	917	9	cut	cut	VBD
55555	917	10	in	in	IN
55555	917	11	half	half	NN
55555	917	12	,	,	,
55555	917	13	lengthwise	lengthwise	RB
55555	917	14	.	.	.
55555	918	1	Dig	dig	VB
55555	918	2	out	out	RP
55555	918	3	a	a	DT
55555	918	4	small	small	JJ
55555	918	5	hole	hole	NN
55555	918	6	in	in	IN
55555	918	7	the	the	DT
55555	918	8	centre	centre	NN
55555	918	9	of	of	IN
55555	918	10	the	the	DT
55555	918	11	smooth	smooth	JJ
55555	918	12	side	side	NN
55555	918	13	,	,	,
55555	918	14	and	and	CC
55555	918	15	level	level	VB
55555	918	16	the	the	DT
55555	918	17	rounded	rounded	JJ
55555	918	18	parts	part	NNS
55555	918	19	so	so	IN
55555	918	20	they	-PRON-	PRP
55555	918	21	will	will	MD
55555	918	22	sit	sit	VB
55555	918	23	evenly	evenly	RB
55555	918	24	.	.	.
55555	919	1	Put	put	VB
55555	919	2	a	a	DT
55555	919	3	lump	lump	NN
55555	919	4	of	of	IN
55555	919	5	butter	butter	NN
55555	919	6	in	in	IN
55555	919	7	each	each	DT
55555	919	8	,	,	,
55555	919	9	and	and	CC
55555	919	10	place	place	NN
55555	919	11	in	in	IN
55555	919	12	a	a	DT
55555	919	13	pan	pan	NN
55555	919	14	with	with	IN
55555	919	15	a	a	DT
55555	919	16	little	little	JJ
55555	919	17	water	water	NN
55555	919	18	,	,	,
55555	919	19	first	first	RB
55555	919	20	dredging	dredging	NN
55555	919	21	with	with	IN
55555	919	22	salt	salt	NN
55555	919	23	and	and	CC
55555	919	24	pepper	pepper	NN
55555	919	25	,	,	,
55555	919	26	and	and	CC
55555	919	27	bake	bake	VB
55555	919	28	about	about	RB
55555	919	29	twenty	twenty	CD
55555	919	30	-	-	HYPH
55555	919	31	five	five	CD
55555	919	32	minutes	minute	NNS
55555	919	33	or	or	CC
55555	919	34	until	until	IN
55555	919	35	browned	brown	VBN
55555	919	36	.	.	.
55555	920	1	BROILED	BROILED	NNP
55555	920	2	POTATOES	POTATOES	NNP
55555	920	3	Cut	Cut	NNP
55555	920	4	cold	cold	JJ
55555	920	5	boiled	boil	VBN
55555	920	6	potatoes	potato	NNS
55555	920	7	lengthwise	lengthwise	RB
55555	920	8	into	into	IN
55555	920	9	quarter	quarter	NN
55555	920	10	-	-	HYPH
55555	920	11	inch	inch	NN
55555	920	12	slices	slice	NNS
55555	920	13	,	,	,
55555	920	14	dip	dip	VB
55555	920	15	each	each	DT
55555	920	16	in	in	IN
55555	920	17	flour	flour	NN
55555	920	18	,	,	,
55555	920	19	and	and	CC
55555	920	20	lay	lie	VBD
55555	920	21	in	in	IN
55555	920	22	a	a	DT
55555	920	23	folding	fold	VBG
55555	920	24	broiler	broiler	NN
55555	920	25	.	.	.
55555	921	1	Broil	Broil	NNP
55555	921	2	until	until	IN
55555	921	3	evenly	evenly	RB
55555	921	4	browned	brown	VBN
55555	921	5	on	on	IN
55555	921	6	both	both	DT
55555	921	7	sides	side	NNS
55555	921	8	,	,	,
55555	921	9	sprinkle	sprinkle	VB
55555	921	10	with	with	IN
55555	921	11	salt	salt	NN
55555	921	12	and	and	CC
55555	921	13	pepper	pepper	NN
55555	921	14	,	,	,
55555	921	15	and	and	CC
55555	921	16	serve	serve	VB
55555	921	17	on	on	IN
55555	921	18	a	a	DT
55555	921	19	hot	hot	JJ
55555	921	20	dish	dish	NN
55555	921	21	with	with	IN
55555	921	22	a	a	DT
55555	921	23	bit	bit	NN
55555	921	24	of	of	IN
55555	921	25	butter	butter	NN
55555	921	26	on	on	IN
55555	921	27	each	each	DT
55555	921	28	,	,	,
55555	921	29	or	or	CC
55555	921	30	as	as	IN
55555	921	31	a	a	DT
55555	921	32	garnish	garnish	NN
55555	921	33	to	to	IN
55555	921	34	other	other	JJ
55555	921	35	vegetables	vegetable	NNS
55555	921	36	.	.	.
55555	922	1	FRIED	FRIED	NNP
55555	922	2	POTATOES	POTATOES	NNP
55555	922	3	SOUFFLÉ	SOUFFLÉ	VBN
55555	922	4	Peel	peel	VB
55555	922	5	and	and	CC
55555	922	6	trim	trim	VB
55555	922	7	the	the	DT
55555	922	8	required	require	VBN
55555	922	9	number	number	NN
55555	922	10	of	of	IN
55555	922	11	potatoes	potato	NNS
55555	922	12	to	to	IN
55555	922	13	a	a	DT
55555	922	14	uniform	uniform	JJ
55555	922	15	size	size	NN
55555	922	16	,	,	,
55555	922	17	cut	cut	VBD
55555	922	18	both	both	DT
55555	922	19	ends	end	VBZ
55555	922	20	straight	straight	RB
55555	922	21	across	across	RB
55555	922	22	,	,	,
55555	922	23	and	and	CC
55555	922	24	then	then	RB
55555	922	25	slice	slice	VB
55555	922	26	the	the	DT
55555	922	27	potatoes	potato	NNS
55555	922	28	into	into	IN
55555	922	29	slices	slice	NNS
55555	922	30	about	about	IN
55555	922	31	1/16	1/16	CD
55555	922	32	of	of	IN
55555	922	33	an	an	DT
55555	922	34	inch	inch	NN
55555	922	35	thick	thick	JJ
55555	922	36	,	,	,
55555	922	37	and	and	CC
55555	922	38	drop	drop	VB
55555	922	39	them	-PRON-	PRP
55555	922	40	into	into	IN
55555	922	41	cold	cold	JJ
55555	922	42	water	water	NN
55555	922	43	for	for	IN
55555	922	44	about	about	RB
55555	922	45	half	half	PDT
55555	922	46	an	an	DT
55555	922	47	hour	hour	NN
55555	922	48	,	,	,
55555	922	49	and	and	CC
55555	922	50	then	then	RB
55555	922	51	dry	dry	VB
55555	922	52	them	-PRON-	PRP
55555	922	53	with	with	IN
55555	922	54	a	a	DT
55555	922	55	cloth	cloth	NN
55555	922	56	.	.	.
55555	923	1	For	for	IN
55555	923	2	the	the	DT
55555	923	3	frying	fry	VBG
55555	923	4	two	two	CD
55555	923	5	kettles	kettle	NNS
55555	923	6	of	of	IN
55555	923	7	fat	fat	NN
55555	923	8	are	be	VBP
55555	923	9	necessary	necessary	JJ
55555	923	10	,	,	,
55555	923	11	one	one	CD
55555	923	12	of	of	IN
55555	923	13	which	which	WDT
55555	923	14	must	must	MD
55555	923	15	be	be	VB
55555	923	16	perfectly	perfectly	RB
55555	923	17	fresh	fresh	JJ
55555	923	18	;	;	:
55555	923	19	drop	drop	VB
55555	923	20	the	the	DT
55555	923	21	potatoes	potato	NNS
55555	923	22	into	into	IN
55555	923	23	the	the	DT
55555	923	24	used	use	VBN
55555	923	25	fat	fat	NN
55555	923	26	or	or	CC
55555	923	27	oil	oil	NN
55555	923	28	and	and	CC
55555	923	29	let	let	VB
55555	923	30	them	-PRON-	PRP
55555	923	31	fry	fry	VB
55555	923	32	until	until	IN
55555	923	33	about	about	IN
55555	923	34	half	half	NN
55555	923	35	done	do	VBN
55555	923	36	;	;	:
55555	923	37	but	but	CC
55555	923	38	do	do	VBP
55555	923	39	not	not	RB
55555	923	40	let	let	VB
55555	923	41	them	-PRON-	PRP
55555	923	42	brown	brown	VB
55555	923	43	at	at	RB
55555	923	44	all	all	RB
55555	923	45	;	;	:
55555	923	46	drain	drain	VB
55555	923	47	them	-PRON-	PRP
55555	923	48	thoroughly	thoroughly	RB
55555	923	49	and	and	CC
55555	923	50	let	let	VB
55555	923	51	them	-PRON-	PRP
55555	923	52	get	get	VB
55555	923	53	cold	cold	JJ
55555	923	54	.	.	.
55555	924	1	Five	five	CD
55555	924	2	or	or	CC
55555	924	3	six	six	CD
55555	924	4	minutes	minute	NNS
55555	924	5	before	before	IN
55555	924	6	they	-PRON-	PRP
55555	924	7	are	be	VBP
55555	924	8	to	to	TO
55555	924	9	be	be	VB
55555	924	10	served	serve	VBN
55555	924	11	drop	drop	VB
55555	924	12	them	-PRON-	PRP
55555	924	13	into	into	IN
55555	924	14	the	the	DT
55555	924	15	fresh	fresh	JJ
55555	924	16	fat	fat	NN
55555	924	17	which	which	WDT
55555	924	18	should	should	MD
55555	924	19	be	be	VB
55555	924	20	almost	almost	RB
55555	924	21	smoking	smoke	VBG
55555	924	22	,	,	,
55555	924	23	move	move	VB
55555	924	24	them	-PRON-	PRP
55555	924	25	about	about	IN
55555	924	26	lightly	lightly	RB
55555	924	27	with	with	IN
55555	924	28	a	a	DT
55555	924	29	fork	fork	NN
55555	924	30	,	,	,
55555	924	31	and	and	CC
55555	924	32	they	-PRON-	PRP
55555	924	33	will	will	MD
55555	924	34	puff	puff	VB
55555	924	35	out	out	RP
55555	924	36	to	to	IN
55555	924	37	a	a	DT
55555	924	38	considerable	considerable	JJ
55555	924	39	size	size	NN
55555	924	40	;	;	:
55555	924	41	let	let	VB
55555	924	42	them	-PRON-	PRP
55555	924	43	become	become	VB
55555	924	44	a	a	DT
55555	924	45	golden	golden	JJ
55555	924	46	brown	brown	NN
55555	924	47	,	,	,
55555	924	48	put	put	VBD
55555	924	49	them	-PRON-	PRP
55555	924	50	in	in	IN
55555	924	51	the	the	DT
55555	924	52	oven	oven	NN
55555	924	53	on	on	IN
55555	924	54	brown	brown	JJ
55555	924	55	paper	paper	NN
55555	924	56	for	for	IN
55555	924	57	a	a	DT
55555	924	58	moment	moment	NN
55555	924	59	,	,	,
55555	924	60	and	and	CC
55555	924	61	serve	serve	VB
55555	924	62	instantly	instantly	RB
55555	924	63	.	.	.
55555	925	1	WHOLE	whole	JJ
55555	925	2	POTATOES	potatoes	NN
55555	925	3	FRIED	FRIED	NNP
55555	925	4	Use	use	VB
55555	925	5	very	very	RB
55555	925	6	small	small	JJ
55555	925	7	new	new	JJ
55555	925	8	potatoes	potato	NNS
55555	925	9	,	,	,
55555	925	10	and	and	CC
55555	925	11	,	,	,
55555	925	12	after	after	IN
55555	925	13	boiling	boil	VBG
55555	925	14	them	-PRON-	PRP
55555	925	15	,	,	,
55555	925	16	roll	roll	VBP
55555	925	17	in	in	IN
55555	925	18	egg	egg	NN
55555	925	19	and	and	CC
55555	925	20	cracker	cracker	NN
55555	925	21	crumbs	crumb	VBZ
55555	925	22	,	,	,
55555	925	23	and	and	CC
55555	925	24	fry	fry	VB
55555	925	25	in	in	IN
55555	925	26	hot	hot	JJ
55555	925	27	,	,	,
55555	925	28	deep	deep	JJ
55555	925	29	fat	fat	NN
55555	925	30	.	.	.
55555	926	1	Use	use	VB
55555	926	2	alone	alone	RB
55555	926	3	or	or	CC
55555	926	4	as	as	IN
55555	926	5	a	a	DT
55555	926	6	garnish	garnish	NN
55555	926	7	to	to	IN
55555	926	8	baked	baked	JJ
55555	926	9	tomatoes	tomato	NNS
55555	926	10	.	.	.
55555	927	1	FRENCH	FRENCH	NNP
55555	927	2	-	-	HYPH
55555	927	3	FRIED	FRIED	NNP
55555	927	4	POTATOES	POTATOES	NNP
55555	927	5	Peel	peel	NN
55555	927	6	potatoes	potato	NNS
55555	927	7	which	which	WDT
55555	927	8	are	be	VBP
55555	927	9	of	of	IN
55555	927	10	medium	medium	JJ
55555	927	11	size	size	NN
55555	927	12	and	and	CC
55555	927	13	cut	cut	VBD
55555	927	14	into	into	IN
55555	927	15	even	even	JJ
55555	927	16	eighths	eighth	NNS
55555	927	17	,	,	,
55555	927	18	lengthwise	lengthwise	RB
55555	927	19	,	,	,
55555	927	20	and	and	CC
55555	927	21	then	then	RB
55555	927	22	let	let	VB
55555	927	23	them	-PRON-	PRP
55555	927	24	lie	lie	VB
55555	927	25	in	in	IN
55555	927	26	cold	cold	JJ
55555	927	27	water	water	NN
55555	927	28	for	for	IN
55555	927	29	fifteen	fifteen	CD
55555	927	30	minutes	minute	NNS
55555	927	31	;	;	:
55555	927	32	then	then	RB
55555	927	33	dry	dry	VB
55555	927	34	them	-PRON-	PRP
55555	927	35	between	between	IN
55555	927	36	the	the	DT
55555	927	37	folds	fold	NNS
55555	927	38	of	of	IN
55555	927	39	a	a	DT
55555	927	40	clean	clean	JJ
55555	927	41	cloth	cloth	NN
55555	927	42	,	,	,
55555	927	43	and	and	CC
55555	927	44	put	put	VBD
55555	927	45	in	in	RP
55555	927	46	a	a	DT
55555	927	47	frying	frying	JJ
55555	927	48	basket	basket	NN
55555	927	49	.	.	.
55555	928	1	Immerse	Immerse	NNP
55555	928	2	slowly	slowly	RB
55555	928	3	in	in	IN
55555	928	4	hot	hot	JJ
55555	928	5	fat	fat	NN
55555	928	6	,	,	,
55555	928	7	and	and	CC
55555	928	8	fry	fry	VB
55555	928	9	until	until	IN
55555	928	10	a	a	DT
55555	928	11	golden	golden	JJ
55555	928	12	brown	brown	NN
55555	928	13	;	;	:
55555	928	14	drain	drain	VB
55555	928	15	at	at	IN
55555	928	16	once	once	RB
55555	928	17	,	,	,
55555	928	18	and	and	CC
55555	928	19	dredge	dredge	VB
55555	928	20	with	with	IN
55555	928	21	salt	salt	NN
55555	928	22	.	.	.
55555	929	1	SARATOGA	SARATOGA	NNP
55555	929	2	CHIPS	CHIPS	NNP
55555	929	3	Cut	Cut	NNP
55555	929	4	potatoes	potato	NNS
55555	929	5	into	into	IN
55555	929	6	thin	thin	JJ
55555	929	7	slices	slice	NNS
55555	929	8	with	with	IN
55555	929	9	a	a	DT
55555	929	10	potato	potato	NN
55555	929	11	cutter	cutter	NN
55555	929	12	,	,	,
55555	929	13	lay	lie	VBD
55555	929	14	in	in	IN
55555	929	15	cold	cold	JJ
55555	929	16	water	water	NN
55555	929	17	twenty	twenty	CD
55555	929	18	minutes	minute	NNS
55555	929	19	,	,	,
55555	929	20	dry	dry	JJ
55555	929	21	,	,	,
55555	929	22	and	and	CC
55555	929	23	fry	fry	VB
55555	929	24	in	in	IN
55555	929	25	deep	deep	JJ
55555	929	26	,	,	,
55555	929	27	hot	hot	JJ
55555	929	28	fat	fat	NN
55555	929	29	until	until	IN
55555	929	30	crisp	crisp	NNS
55555	929	31	.	.	.
55555	930	1	Drain	drain	NN
55555	930	2	from	from	IN
55555	930	3	the	the	DT
55555	930	4	fat	fat	NN
55555	930	5	onto	onto	IN
55555	930	6	brown	brown	JJ
55555	930	7	paper	paper	NN
55555	930	8	,	,	,
55555	930	9	dredge	dredge	NN
55555	930	10	with	with	IN
55555	930	11	salt	salt	NN
55555	930	12	,	,	,
55555	930	13	and	and	CC
55555	930	14	serve	serve	VB
55555	930	15	very	very	RB
55555	930	16	hot	hot	JJ
55555	930	17	.	.	.
55555	931	1	POTATOES	POTATOES	NNP
55555	931	2	PARISIAN	PARISIAN	NNP
55555	931	3	These	these	DT
55555	931	4	are	be	VBP
55555	931	5	cooked	cook	VBN
55555	931	6	exactly	exactly	RB
55555	931	7	like	like	IN
55555	931	8	French	French	NNP
55555	931	9	-	-	HYPH
55555	931	10	fried	fry	VBN
55555	931	11	potatoes	potato	NNS
55555	931	12	,	,	,
55555	931	13	except	except	IN
55555	931	14	that	that	IN
55555	931	15	the	the	DT
55555	931	16	little	little	JJ
55555	931	17	vegetable	vegetable	NN
55555	931	18	cutter	cutter	NN
55555	931	19	,	,	,
55555	931	20	which	which	WDT
55555	931	21	cuts	cut	VBZ
55555	931	22	tiny	tiny	JJ
55555	931	23	globes	globe	NNS
55555	931	24	of	of	IN
55555	931	25	potato	potato	NN
55555	931	26	,	,	,
55555	931	27	is	be	VBZ
55555	931	28	used	use	VBN
55555	931	29	to	to	TO
55555	931	30	form	form	VB
55555	931	31	the	the	DT
55555	931	32	shapes	shape	NNS
55555	931	33	.	.	.
55555	932	1	Some	some	DT
55555	932	2	care	care	NN
55555	932	3	must	must	MD
55555	932	4	be	be	VB
55555	932	5	taken	take	VBN
55555	932	6	to	to	TO
55555	932	7	use	use	VB
55555	932	8	strength	strength	NN
55555	932	9	enough	enough	RB
55555	932	10	with	with	IN
55555	932	11	the	the	DT
55555	932	12	cutter	cutter	NN
55555	932	13	to	to	TO
55555	932	14	make	make	VB
55555	932	15	it	-PRON-	PRP
55555	932	16	cut	cut	VB
55555	932	17	perfectly	perfectly	RB
55555	932	18	round	round	JJ
55555	932	19	balls	ball	NNS
55555	932	20	.	.	.
55555	933	1	POTATO	POTATO	NNP
55555	933	2	STRAWS	STRAWS	NNP
55555	933	3	Peel	peel	NN
55555	933	4	4	4	CD
55555	933	5	or	or	CC
55555	933	6	5	5	CD
55555	933	7	potatoes	potato	NNS
55555	933	8	and	and	CC
55555	933	9	then	then	RB
55555	933	10	cut	cut	VB
55555	933	11	them	-PRON-	PRP
55555	933	12	with	with	IN
55555	933	13	a	a	DT
55555	933	14	patent	patent	NN
55555	933	15	vegetable	vegetable	NN
55555	933	16	cutter	cutter	NN
55555	933	17	in	in	IN
55555	933	18	strings	string	NNS
55555	933	19	;	;	:
55555	933	20	lay	lay	VB
55555	933	21	them	-PRON-	PRP
55555	933	22	in	in	IN
55555	933	23	very	very	RB
55555	933	24	cold	cold	JJ
55555	933	25	water	water	NN
55555	933	26	for	for	IN
55555	933	27	twenty	twenty	CD
55555	933	28	minutes	minute	NNS
55555	933	29	,	,	,
55555	933	30	drain	drain	VBP
55555	933	31	,	,	,
55555	933	32	and	and	CC
55555	933	33	put	put	VBD
55555	933	34	in	in	RP
55555	933	35	a	a	DT
55555	933	36	frying	frying	JJ
55555	933	37	basket	basket	NN
55555	933	38	,	,	,
55555	933	39	and	and	CC
55555	933	40	slowly	slowly	RB
55555	933	41	immerse	immerse	VB
55555	933	42	in	in	IN
55555	933	43	hot	hot	JJ
55555	933	44	fat	fat	NN
55555	933	45	,	,	,
55555	933	46	and	and	CC
55555	933	47	let	let	VB
55555	933	48	them	-PRON-	PRP
55555	933	49	fry	fry	VB
55555	933	50	until	until	IN
55555	933	51	a	a	DT
55555	933	52	golden	golden	JJ
55555	933	53	brown	brown	NN
55555	933	54	.	.	.
55555	934	1	Drain	drain	VB
55555	934	2	,	,	,
55555	934	3	and	and	CC
55555	934	4	dredge	dredge	VB
55555	934	5	with	with	IN
55555	934	6	salt	salt	NN
55555	934	7	before	before	IN
55555	934	8	serving	serve	VBG
55555	934	9	.	.	.
55555	935	1	POTATO	potato	NN
55555	935	2	CRADLES	CRADLES	NNP
55555	935	3	Peel	peel	NN
55555	935	4	,	,	,
55555	935	5	wash	wash	NN
55555	935	6	,	,	,
55555	935	7	and	and	CC
55555	935	8	dry	dry	JJ
55555	935	9	potatoes	potato	NNS
55555	935	10	of	of	IN
55555	935	11	uniform	uniform	JJ
55555	935	12	size	size	NN
55555	935	13	and	and	CC
55555	935	14	shape	shape	NN
55555	935	15	.	.	.
55555	936	1	Cut	cut	VB
55555	936	2	in	in	IN
55555	936	3	two	two	CD
55555	936	4	,	,	,
55555	936	5	lengthwise	lengthwise	RB
55555	936	6	,	,	,
55555	936	7	and	and	CC
55555	936	8	scoop	scoop	VB
55555	936	9	out	out	RP
55555	936	10	the	the	DT
55555	936	11	inside	inside	NN
55555	936	12	,	,	,
55555	936	13	and	and	CC
55555	936	14	fry	fry	VB
55555	936	15	the	the	DT
55555	936	16	potato	potato	NN
55555	936	17	cases	case	NNS
55555	936	18	in	in	IN
55555	936	19	hot	hot	JJ
55555	936	20	fat	fat	NN
55555	936	21	until	until	IN
55555	936	22	brown	brown	JJ
55555	936	23	;	;	:
55555	936	24	then	then	RB
55555	936	25	drain	drain	VB
55555	936	26	and	and	CC
55555	936	27	sprinkle	sprinkle	VB
55555	936	28	with	with	IN
55555	936	29	salt	salt	NN
55555	936	30	.	.	.
55555	937	1	Serve	serve	VB
55555	937	2	hot	hot	JJ
55555	937	3	peas	pea	NNS
55555	937	4	heaped	heap	VBD
55555	937	5	up	up	RP
55555	937	6	in	in	IN
55555	937	7	each	each	DT
55555	937	8	cradle	cradle	NN
55555	937	9	and	and	CC
55555	937	10	garnish	garnish	VB
55555	937	11	with	with	IN
55555	937	12	mint	mint	NN
55555	937	13	or	or	CC
55555	937	14	parsley	parsley	NN
55555	937	15	.	.	.
55555	938	1	POTATOES	POTATOES	NNP
55555	938	2	LYONNAISE	LYONNAISE	NNP
55555	938	3	Take	take	VBP
55555	938	4	5	5	CD
55555	938	5	or	or	CC
55555	938	6	6	6	CD
55555	938	7	cold	cold	JJ
55555	938	8	boiled	boil	VBN
55555	938	9	potatoes	potato	NNS
55555	938	10	and	and	CC
55555	938	11	cut	cut	VBD
55555	938	12	them	-PRON-	PRP
55555	938	13	in	in	IN
55555	938	14	slices	slice	NNS
55555	938	15	.	.	.
55555	939	1	Put	put	NN
55555	939	2	1	1	CD
55555	939	3	tablespoon	tablespoon	NN
55555	939	4	of	of	IN
55555	939	5	butter	butter	NN
55555	939	6	in	in	IN
55555	939	7	a	a	DT
55555	939	8	frying	fry	VBG
55555	939	9	pan	pan	NN
55555	939	10	,	,	,
55555	939	11	and	and	CC
55555	939	12	when	when	WRB
55555	939	13	it	-PRON-	PRP
55555	939	14	is	be	VBZ
55555	939	15	melted	melt	VBN
55555	939	16	add	add	VBP
55555	939	17	2	2	CD
55555	939	18	thinly	thinly	RB
55555	939	19	sliced	slice	VBN
55555	939	20	,	,	,
55555	939	21	medium	medium	JJ
55555	939	22	-	-	HYPH
55555	939	23	sized	sized	JJ
55555	939	24	onions	onion	NNS
55555	939	25	,	,	,
55555	939	26	and	and	CC
55555	939	27	fry	fry	VB
55555	939	28	these	these	DT
55555	939	29	,	,	,
55555	939	30	letting	let	VBG
55555	939	31	them	-PRON-	PRP
55555	939	32	cook	cook	VB
55555	939	33	very	very	RB
55555	939	34	slowly	slowly	RB
55555	939	35	ten	ten	CD
55555	939	36	minutes	minute	NNS
55555	939	37	;	;	:
55555	939	38	then	then	RB
55555	939	39	season	season	VB
55555	939	40	with	with	IN
55555	939	41	pepper	pepper	NN
55555	939	42	and	and	CC
55555	939	43	salt	salt	NN
55555	939	44	and	and	CC
55555	939	45	add	add	VB
55555	939	46	the	the	DT
55555	939	47	sliced	slice	VBN
55555	939	48	potatoes	potato	NNS
55555	939	49	,	,	,
55555	939	50	and	and	CC
55555	939	51	let	let	VB
55555	939	52	these	these	DT
55555	939	53	fry	fry	NN
55555	939	54	slowly	slowly	RB
55555	939	55	,	,	,
55555	939	56	turning	turn	VBG
55555	939	57	with	with	IN
55555	939	58	a	a	DT
55555	939	59	knife	knife	NN
55555	939	60	until	until	IN
55555	939	61	they	-PRON-	PRP
55555	939	62	are	be	VBP
55555	939	63	a	a	DT
55555	939	64	golden	golden	JJ
55555	939	65	brown	brown	NN
55555	939	66	;	;	:
55555	939	67	season	season	NN
55555	939	68	afresh	afresh	NNP
55555	939	69	with	with	IN
55555	939	70	pepper	pepper	NN
55555	939	71	and	and	CC
55555	939	72	salt	salt	NN
55555	939	73	,	,	,
55555	939	74	and	and	CC
55555	939	75	add	add	VB
55555	939	76	1	1	CD
55555	939	77	tablespoon	tablespoon	NN
55555	939	78	of	of	IN
55555	939	79	finely	finely	RB
55555	939	80	chopped	chop	VBN
55555	939	81	parsley	parsley	NN
55555	939	82	before	before	IN
55555	939	83	serving	serve	VBG
55555	939	84	.	.	.
55555	940	1	These	these	DT
55555	940	2	potatoes	potato	NNS
55555	940	3	will	will	MD
55555	940	4	take	take	VB
55555	940	5	a	a	DT
55555	940	6	great	great	JJ
55555	940	7	deal	deal	NN
55555	940	8	of	of	IN
55555	940	9	salt	salt	NN
55555	940	10	and	and	CC
55555	940	11	pepper	pepper	NN
55555	940	12	.	.	.
55555	941	1	GERMAN	GERMAN	NNP
55555	941	2	FRIED	FRIED	NNP
55555	941	3	POTATOES	potatoes	NN
55555	941	4	Put	put	NN
55555	941	5	1	1	CD
55555	941	6	tablespoon	tablespoon	NN
55555	941	7	of	of	IN
55555	941	8	butter	butter	NN
55555	941	9	in	in	IN
55555	941	10	a	a	DT
55555	941	11	frying	fry	VBG
55555	941	12	pan	pan	NN
55555	941	13	,	,	,
55555	941	14	and	and	CC
55555	941	15	when	when	WRB
55555	941	16	melted	melt	VBN
55555	941	17	add	add	VBP
55555	941	18	5	5	CD
55555	941	19	or	or	CC
55555	941	20	6	6	CD
55555	941	21	cold	cold	JJ
55555	941	22	boiled	boil	VBN
55555	941	23	potatoes	potato	NNS
55555	941	24	cut	cut	VBN
55555	941	25	in	in	IN
55555	941	26	slices	slice	NNS
55555	941	27	,	,	,
55555	941	28	season	season	NN
55555	941	29	highly	highly	RB
55555	941	30	with	with	IN
55555	941	31	salt	salt	NN
55555	941	32	and	and	CC
55555	941	33	pepper	pepper	NN
55555	941	34	,	,	,
55555	941	35	fry	fry	NN
55555	941	36	until	until	IN
55555	941	37	done	do	VBN
55555	941	38	,	,	,
55555	941	39	which	which	WDT
55555	941	40	will	will	MD
55555	941	41	be	be	VB
55555	941	42	about	about	RB
55555	941	43	twelve	twelve	CD
55555	941	44	or	or	CC
55555	941	45	fifteen	fifteen	CD
55555	941	46	minutes	minute	NNS
55555	941	47	,	,	,
55555	941	48	turning	turn	VBG
55555	941	49	with	with	IN
55555	941	50	a	a	DT
55555	941	51	knife	knife	NN
55555	941	52	;	;	:
55555	941	53	when	when	WRB
55555	941	54	nearly	nearly	RB
55555	941	55	done	do	VBN
55555	941	56	stop	stop	NN
55555	941	57	stirring	stir	VBG
55555	941	58	,	,	,
55555	941	59	and	and	CC
55555	941	60	let	let	VB
55555	941	61	the	the	DT
55555	941	62	potatoes	potato	NNS
55555	941	63	brown	brown	JJ
55555	941	64	on	on	IN
55555	941	65	the	the	DT
55555	941	66	bottom	bottom	NN
55555	941	67	of	of	IN
55555	941	68	the	the	DT
55555	941	69	pan	pan	NN
55555	941	70	;	;	:
55555	941	71	serve	serve	VB
55555	941	72	in	in	IN
55555	941	73	a	a	DT
55555	941	74	hot	hot	JJ
55555	941	75	dish	dish	NN
55555	941	76	with	with	IN
55555	941	77	the	the	DT
55555	941	78	browned	brown	VBN
55555	941	79	slices	slice	NNS
55555	941	80	on	on	IN
55555	941	81	the	the	DT
55555	941	82	top	top	NN
55555	941	83	.	.	.
55555	942	1	FRIED	FRIED	NNP
55555	942	2	POTATO	POTATO	NNP
55555	942	3	SAVOURY	SAVOURY	NNP
55555	942	4	Fry	Fry	NNP
55555	942	5	cold	cold	NN
55555	942	6	sliced	sliced	JJ
55555	942	7	or	or	CC
55555	942	8	diced	diced	JJ
55555	942	9	potatoes	potato	NNS
55555	942	10	,	,	,
55555	942	11	and	and	CC
55555	942	12	when	when	WRB
55555	942	13	browned	brown	VBN
55555	942	14	add	add	VBP
55555	942	15	1/2	1/2	CD
55555	942	16	teaspoon	teaspoon	NN
55555	942	17	of	of	IN
55555	942	18	onion	onion	NN
55555	942	19	juice	juice	NN
55555	942	20	or	or	CC
55555	942	21	extract	extract	NN
55555	942	22	,	,	,
55555	942	23	then	then	RB
55555	942	24	arrange	arrange	VB
55555	942	25	in	in	IN
55555	942	26	a	a	DT
55555	942	27	buttered	butter	VBN
55555	942	28	baking	baking	NN
55555	942	29	dish	dish	NN
55555	942	30	in	in	IN
55555	942	31	layers	layer	NNS
55555	942	32	with	with	IN
55555	942	33	grated	grate	VBN
55555	942	34	cheese	cheese	NN
55555	942	35	,	,	,
55555	942	36	pepper	pepper	NN
55555	942	37	,	,	,
55555	942	38	salt	salt	NN
55555	942	39	,	,	,
55555	942	40	and	and	CC
55555	942	41	some	some	DT
55555	942	42	butter	butter	NN
55555	942	43	in	in	IN
55555	942	44	each	each	DT
55555	942	45	layer	layer	NN
55555	942	46	,	,	,
55555	942	47	cover	cover	VB
55555	942	48	the	the	DT
55555	942	49	top	top	NN
55555	942	50	with	with	IN
55555	942	51	a	a	DT
55555	942	52	few	few	JJ
55555	942	53	brown	brown	JJ
55555	942	54	crumbs	crumb	NNS
55555	942	55	and	and	CC
55555	942	56	chopped	chop	VBD
55555	942	57	parsley	parsley	NN
55555	942	58	or	or	CC
55555	942	59	chives	chive	NNS
55555	942	60	,	,	,
55555	942	61	and	and	CC
55555	942	62	let	let	VB
55555	942	63	heat	heat	VB
55555	942	64	a	a	DT
55555	942	65	few	few	JJ
55555	942	66	minutes	minute	NNS
55555	942	67	in	in	IN
55555	942	68	the	the	DT
55555	942	69	oven	oven	NN
55555	942	70	.	.	.
55555	943	1	Chopped	chop	VBN
55555	943	2	chives	chive	NNS
55555	943	3	can	can	MD
55555	943	4	be	be	VB
55555	943	5	arranged	arrange	VBN
55555	943	6	with	with	IN
55555	943	7	the	the	DT
55555	943	8	layers	layer	NNS
55555	943	9	of	of	IN
55555	943	10	potato	potato	NN
55555	943	11	if	if	IN
55555	943	12	the	the	DT
55555	943	13	flavour	flavour	NN
55555	943	14	is	be	VBZ
55555	943	15	liked	like	VBN
55555	943	16	.	.	.
55555	944	1	CREAMED	creamed	JJ
55555	944	2	POTATOES	potato	NNS
55555	944	3	Put	Put	VBD
55555	944	4	2	2	CD
55555	944	5	tablespoons	tablespoon	NNS
55555	944	6	of	of	IN
55555	944	7	butter	butter	NN
55555	944	8	into	into	IN
55555	944	9	a	a	DT
55555	944	10	saucepan	saucepan	NN
55555	944	11	,	,	,
55555	944	12	and	and	CC
55555	944	13	when	when	WRB
55555	944	14	melted	melt	VBN
55555	944	15	add	add	NN
55555	944	16	1	1	CD
55555	944	17	tablespoon	tablespoon	NN
55555	944	18	of	of	IN
55555	944	19	minced	mince	VBN
55555	944	20	parsley	parsley	NNP
55555	944	21	and	and	CC
55555	944	22	pepper	pepper	NN
55555	944	23	and	and	CC
55555	944	24	salt	salt	NN
55555	944	25	,	,	,
55555	944	26	stir	stir	VB
55555	944	27	until	until	IN
55555	944	28	very	very	RB
55555	944	29	hot	hot	JJ
55555	944	30	,	,	,
55555	944	31	then	then	RB
55555	944	32	add	add	VB
55555	944	33	a	a	DT
55555	944	34	scant	scant	JJ
55555	944	35	cup	cup	NN
55555	944	36	of	of	IN
55555	944	37	milk	milk	NN
55555	944	38	,	,	,
55555	944	39	containing	contain	VBG
55555	944	40	1	1	CD
55555	944	41	teaspoon	teaspoon	NN
55555	944	42	of	of	IN
55555	944	43	flour	flour	NN
55555	944	44	and	and	CC
55555	944	45	a	a	DT
55555	944	46	pinch	pinch	NN
55555	944	47	of	of	IN
55555	944	48	soda	soda	NN
55555	944	49	,	,	,
55555	944	50	and	and	CC
55555	944	51	when	when	WRB
55555	944	52	this	this	DT
55555	944	53	boils	boil	VBZ
55555	944	54	add	add	VB
55555	944	55	diced	dice	VBN
55555	944	56	cold	cold	JJ
55555	944	57	boiled	boil	VBN
55555	944	58	potatoes	potato	NNS
55555	944	59	,	,	,
55555	944	60	and	and	CC
55555	944	61	,	,	,
55555	944	62	when	when	WRB
55555	944	63	thoroughly	thoroughly	RB
55555	944	64	heated	heat	VBD
55555	944	65	through	through	IN
55555	944	66	,	,	,
55555	944	67	serve	serve	VB
55555	944	68	.	.	.
55555	945	1	ESCALLOPED	ESCALLOPED	NNP
55555	945	2	POTATOES	POTATOES	NNP
55555	945	3	Boil	Boil	NNP
55555	945	4	10	10	CD
55555	945	5	or	or	CC
55555	945	6	12	12	CD
55555	945	7	medium	medium	JJ
55555	945	8	-	-	HYPH
55555	945	9	sized	sized	JJ
55555	945	10	potatoes	potato	NNS
55555	945	11	in	in	IN
55555	945	12	their	-PRON-	PRP$
55555	945	13	skins	skin	NNS
55555	945	14	,	,	,
55555	945	15	and	and	CC
55555	945	16	after	after	IN
55555	945	17	peeling	peel	VBG
55555	945	18	slice	slice	VB
55555	945	19	them	-PRON-	PRP
55555	945	20	in	in	IN
55555	945	21	slices	slice	NNS
55555	945	22	1/4	1/4	CD
55555	945	23	of	of	IN
55555	945	24	an	an	DT
55555	945	25	inch	inch	NN
55555	945	26	thick	thick	JJ
55555	945	27	.	.	.
55555	946	1	While	while	IN
55555	946	2	the	the	DT
55555	946	3	potatoes	potato	NNS
55555	946	4	are	be	VBP
55555	946	5	boiling	boil	VBG
55555	946	6	make	make	VBP
55555	946	7	a	a	DT
55555	946	8	sauce	sauce	NN
55555	946	9	of	of	IN
55555	946	10	2	2	CD
55555	946	11	cups	cup	NNS
55555	946	12	of	of	IN
55555	946	13	milk	milk	NN
55555	946	14	,	,	,
55555	946	15	the	the	DT
55555	946	16	juice	juice	NN
55555	946	17	of	of	IN
55555	946	18	1	1	CD
55555	946	19	onion	onion	NN
55555	946	20	,	,	,
55555	946	21	salt	salt	NN
55555	946	22	and	and	CC
55555	946	23	pepper	pepper	NN
55555	946	24	,	,	,
55555	946	25	2	2	CD
55555	946	26	tablespoons	tablespoon	NNS
55555	946	27	of	of	IN
55555	946	28	butter	butter	NN
55555	946	29	,	,	,
55555	946	30	and	and	CC
55555	946	31	1	1	CD
55555	946	32	tablespoon	tablespoon	NN
55555	946	33	of	of	IN
55555	946	34	thickening	thicken	VBG
55555	946	35	flour	flour	NN
55555	946	36	.	.	.
55555	947	1	Butter	butter	VB
55555	947	2	a	a	DT
55555	947	3	baking	baking	NN
55555	947	4	dish	dish	NN
55555	947	5	,	,	,
55555	947	6	and	and	CC
55555	947	7	arrange	arrange	VB
55555	947	8	a	a	DT
55555	947	9	layer	layer	NN
55555	947	10	of	of	IN
55555	947	11	potatoes	potato	NNS
55555	947	12	,	,	,
55555	947	13	cover	cover	VBP
55555	947	14	with	with	IN
55555	947	15	sauce	sauce	NN
55555	947	16	,	,	,
55555	947	17	then	then	RB
55555	947	18	put	put	VB
55555	947	19	another	another	DT
55555	947	20	layer	layer	NN
55555	947	21	of	of	IN
55555	947	22	potatoes	potato	NNS
55555	947	23	,	,	,
55555	947	24	and	and	CC
55555	947	25	so	so	RB
55555	947	26	continue	continue	VB
55555	947	27	until	until	IN
55555	947	28	the	the	DT
55555	947	29	dish	dish	NN
55555	947	30	is	be	VBZ
55555	947	31	filled	fill	VBN
55555	947	32	.	.	.
55555	948	1	Then	then	RB
55555	948	2	cut	cut	VB
55555	948	3	2	2	CD
55555	948	4	hard	hard	RB
55555	948	5	-	-	HYPH
55555	948	6	boiled	boil	VBN
55555	948	7	eggs	egg	NNS
55555	948	8	in	in	IN
55555	948	9	neat	neat	JJ
55555	948	10	slices	slice	NNS
55555	948	11	,	,	,
55555	948	12	arrange	arrange	VB
55555	948	13	them	-PRON-	PRP
55555	948	14	over	over	IN
55555	948	15	the	the	DT
55555	948	16	top	top	NN
55555	948	17	,	,	,
55555	948	18	sprinkle	sprinkle	VB
55555	948	19	with	with	IN
55555	948	20	cracker	cracker	NN
55555	948	21	crumbs	crumb	NNS
55555	948	22	and	and	CC
55555	948	23	a	a	DT
55555	948	24	little	little	JJ
55555	948	25	finely	finely	RB
55555	948	26	chopped	chop	VBN
55555	948	27	parsley	parsley	NN
55555	948	28	,	,	,
55555	948	29	and	and	CC
55555	948	30	cook	cook	VB
55555	948	31	ten	ten	CD
55555	948	32	or	or	CC
55555	948	33	twelve	twelve	CD
55555	948	34	minutes	minute	NNS
55555	948	35	in	in	IN
55555	948	36	the	the	DT
55555	948	37	oven	oven	NN
55555	948	38	.	.	.
55555	949	1	POTATOES	POTATOES	NNP
55555	949	2	DELMONICO	DELMONICO	NNP
55555	949	3	For	for	IN
55555	949	4	a	a	DT
55555	949	5	large	large	JJ
55555	949	6	baking	baking	NN
55555	949	7	dish	dish	NN
55555	949	8	4	4	CD
55555	949	9	cups	cup	NNS
55555	949	10	of	of	IN
55555	949	11	cold	cold	JJ
55555	949	12	boiled	boil	VBN
55555	949	13	diced	dice	VBN
55555	949	14	potatoes	potato	NNS
55555	949	15	will	will	MD
55555	949	16	be	be	VB
55555	949	17	required	require	VBN
55555	949	18	.	.	.
55555	950	1	Butter	butter	VB
55555	950	2	a	a	DT
55555	950	3	baking	baking	NN
55555	950	4	dish	dish	NN
55555	950	5	,	,	,
55555	950	6	and	and	CC
55555	950	7	put	put	VBD
55555	950	8	a	a	DT
55555	950	9	layer	layer	NN
55555	950	10	of	of	IN
55555	950	11	potatoes	potato	NNS
55555	950	12	an	an	DT
55555	950	13	inch	inch	NN
55555	950	14	deep	deep	RB
55555	950	15	in	in	IN
55555	950	16	the	the	DT
55555	950	17	bottom	bottom	NN
55555	950	18	,	,	,
55555	950	19	and	and	CC
55555	950	20	cover	cover	VB
55555	950	21	this	this	DT
55555	950	22	with	with	IN
55555	950	23	well	well	RB
55555	950	24	made	make	VBN
55555	950	25	white	white	JJ
55555	950	26	sauce	sauce	NN
55555	950	27	,	,	,
55555	950	28	and	and	CC
55555	950	29	sprinkle	sprinkle	VBP
55555	950	30	slightly	slightly	RB
55555	950	31	with	with	IN
55555	950	32	salt	salt	NN
55555	950	33	and	and	CC
55555	950	34	pepper	pepper	NN
55555	950	35	;	;	:
55555	950	36	then	then	RB
55555	950	37	add	add	VB
55555	950	38	another	another	DT
55555	950	39	layer	layer	NN
55555	950	40	of	of	IN
55555	950	41	potato	potato	NN
55555	950	42	,	,	,
55555	950	43	and	and	CC
55555	950	44	white	white	JJ
55555	950	45	sauce	sauce	NN
55555	950	46	,	,	,
55555	950	47	and	and	CC
55555	950	48	seasoning	seasoning	NN
55555	950	49	,	,	,
55555	950	50	and	and	CC
55555	950	51	so	so	RB
55555	950	52	on	on	RB
55555	950	53	,	,	,
55555	950	54	until	until	IN
55555	950	55	the	the	DT
55555	950	56	dish	dish	NN
55555	950	57	is	be	VBZ
55555	950	58	heaping	heap	VBG
55555	950	59	full	full	JJ
55555	950	60	,	,	,
55555	950	61	and	and	CC
55555	950	62	then	then	RB
55555	950	63	sprinkle	sprinkle	VB
55555	950	64	the	the	DT
55555	950	65	top	top	NN
55555	950	66	with	with	IN
55555	950	67	grated	grate	VBN
55555	950	68	cheese	cheese	NN
55555	950	69	,	,	,
55555	950	70	and	and	CC
55555	950	71	let	let	VB
55555	950	72	brown	brown	JJ
55555	950	73	well	well	RB
55555	950	74	in	in	IN
55555	950	75	a	a	DT
55555	950	76	hot	hot	JJ
55555	950	77	oven	oven	NN
55555	950	78	.	.	.
55555	951	1	OAK	OAK	NNP
55555	951	2	HILL	HILL	NNP
55555	951	3	POTATOES	POTATOES	NNP
55555	951	4	Butter	butter	NN
55555	951	5	a	a	DT
55555	951	6	baking	baking	NN
55555	951	7	dish	dish	NN
55555	951	8	well	well	RB
55555	951	9	,	,	,
55555	951	10	and	and	CC
55555	951	11	place	place	NN
55555	951	12	in	in	IN
55555	951	13	it	-PRON-	PRP
55555	951	14	alternate	alternate	JJ
55555	951	15	layers	layer	NNS
55555	951	16	of	of	IN
55555	951	17	sliced	slice	VBN
55555	951	18	cold	cold	JJ
55555	951	19	boiled	boil	VBN
55555	951	20	potatoes	potato	NNS
55555	951	21	and	and	CC
55555	951	22	hard	hard	RB
55555	951	23	-	-	HYPH
55555	951	24	boiled	boil	VBN
55555	951	25	eggs	egg	NNS
55555	951	26	,	,	,
55555	951	27	seasoning	season	VBG
55555	951	28	each	each	DT
55555	951	29	layer	layer	NN
55555	951	30	;	;	:
55555	951	31	then	then	RB
55555	951	32	pour	pour	VB
55555	951	33	over	over	IN
55555	951	34	it	-PRON-	PRP
55555	951	35	a	a	DT
55555	951	36	white	white	JJ
55555	951	37	sauce	sauce	NN
55555	951	38	in	in	IN
55555	951	39	which	which	WDT
55555	951	40	grated	grate	VBD
55555	951	41	cheese	cheese	NN
55555	951	42	is	be	VBZ
55555	951	43	melted	melt	VBN
55555	951	44	.	.	.
55555	952	1	Cover	cover	VB
55555	952	2	the	the	DT
55555	952	3	top	top	NN
55555	952	4	of	of	IN
55555	952	5	the	the	DT
55555	952	6	dish	dish	NN
55555	952	7	with	with	IN
55555	952	8	cracker	cracker	NN
55555	952	9	crumbs	crumb	NNS
55555	952	10	,	,	,
55555	952	11	and	and	CC
55555	952	12	brown	brown	JJ
55555	952	13	in	in	IN
55555	952	14	the	the	DT
55555	952	15	oven	oven	NN
55555	952	16	.	.	.
55555	953	1	HEILBRONN	HEILBRONN	NNS
55555	953	2	POTATOES	potato	NNS
55555	953	3	Put	put	NN
55555	953	4	2	2	CD
55555	953	5	tablespoons	tablespoon	NNS
55555	953	6	of	of	IN
55555	953	7	butter	butter	NN
55555	953	8	in	in	IN
55555	953	9	a	a	DT
55555	953	10	deep	deep	JJ
55555	953	11	saucepan	saucepan	NN
55555	953	12	,	,	,
55555	953	13	and	and	CC
55555	953	14	when	when	WRB
55555	953	15	melted	melt	VBN
55555	953	16	stir	stir	VBP
55555	953	17	into	into	IN
55555	953	18	it	-PRON-	PRP
55555	953	19	,	,	,
55555	953	20	with	with	IN
55555	953	21	a	a	DT
55555	953	22	flat	flat	RB
55555	953	23	-	-	HYPH
55555	953	24	ended	ended	JJ
55555	953	25	wooden	wooden	JJ
55555	953	26	spoon	spoon	NN
55555	953	27	,	,	,
55555	953	28	2	2	CD
55555	953	29	tablespoons	tablespoon	NNS
55555	953	30	of	of	IN
55555	953	31	flour	flour	NN
55555	953	32	and	and	CC
55555	953	33	let	let	VB
55555	953	34	brown	brown	NN
55555	953	35	,	,	,
55555	953	36	then	then	RB
55555	953	37	add	add	VB
55555	953	38	2	2	CD
55555	953	39	tablespoons	tablespoon	NNS
55555	953	40	of	of	IN
55555	953	41	vinegar	vinegar	NN
55555	953	42	and	and	CC
55555	953	43	use	use	VBP
55555	953	44	2	2	CD
55555	953	45	cups	cup	NNS
55555	953	46	of	of	IN
55555	953	47	boiling	boil	VBG
55555	953	48	water	water	NN
55555	953	49	or	or	CC
55555	953	50	vegetable	vegetable	NN
55555	953	51	stock	stock	NN
55555	953	52	in	in	IN
55555	953	53	making	make	VBG
55555	953	54	this	this	DT
55555	953	55	into	into	IN
55555	953	56	a	a	DT
55555	953	57	smooth	smooth	JJ
55555	953	58	sauce	sauce	NN
55555	953	59	.	.	.
55555	954	1	Add	add	VB
55555	954	2	1/2	1/2	CD
55555	954	3	an	an	DT
55555	954	4	onion	onion	NN
55555	954	5	,	,	,
55555	954	6	sliced	slice	VBN
55555	954	7	,	,	,
55555	954	8	2	2	CD
55555	954	9	cloves	clove	NNS
55555	954	10	,	,	,
55555	954	11	2	2	CD
55555	954	12	allspice	allspice	NN
55555	954	13	,	,	,
55555	954	14	a	a	DT
55555	954	15	piece	piece	NN
55555	954	16	of	of	IN
55555	954	17	thin	thin	JJ
55555	954	18	lemon	lemon	NN
55555	954	19	peel	peel	NN
55555	954	20	,	,	,
55555	954	21	1	1	CD
55555	954	22	tablespoon	tablespoon	NN
55555	954	23	of	of	IN
55555	954	24	lemon	lemon	NN
55555	954	25	juice	juice	NN
55555	954	26	,	,	,
55555	954	27	and	and	CC
55555	954	28	let	let	VB
55555	954	29	cook	cook	NN
55555	954	30	very	very	RB
55555	954	31	slowly	slowly	RB
55555	954	32	,	,	,
55555	954	33	stirring	stir	VBG
55555	954	34	for	for	IN
55555	954	35	ten	ten	CD
55555	954	36	minutes	minute	NNS
55555	954	37	.	.	.
55555	955	1	Then	then	RB
55555	955	2	add	add	VB
55555	955	3	more	more	JJR
55555	955	4	vegetable	vegetable	NN
55555	955	5	stock	stock	NN
55555	955	6	or	or	CC
55555	955	7	boiling	boiling	NN
55555	955	8	water	water	NN
55555	955	9	to	to	TO
55555	955	10	make	make	VB
55555	955	11	a	a	DT
55555	955	12	thin	thin	JJ
55555	955	13	sauce	sauce	NN
55555	955	14	and	and	CC
55555	955	15	strain	strain	VB
55555	955	16	it	-PRON-	PRP
55555	955	17	;	;	:
55555	955	18	return	return	VB
55555	955	19	to	to	IN
55555	955	20	the	the	DT
55555	955	21	fire	fire	NN
55555	955	22	and	and	CC
55555	955	23	add	add	VB
55555	955	24	5	5	CD
55555	955	25	or	or	CC
55555	955	26	6	6	CD
55555	955	27	parboiled	parboil	VBN
55555	955	28	thinly	thinly	RB
55555	955	29	sliced	slice	VBN
55555	955	30	potatoes	potato	NNS
55555	955	31	,	,	,
55555	955	32	2	2	CD
55555	955	33	tablespoons	tablespoon	NNS
55555	955	34	of	of	IN
55555	955	35	capers	caper	NNS
55555	955	36	,	,	,
55555	955	37	and	and	CC
55555	955	38	let	let	VB
55555	955	39	cook	cook	NN
55555	955	40	slowly	slowly	RB
55555	955	41	for	for	IN
55555	955	42	fifteen	fifteen	CD
55555	955	43	minutes	minute	NNS
55555	955	44	,	,	,
55555	955	45	stirring	stir	VBG
55555	955	46	frequently	frequently	RB
55555	955	47	;	;	:
55555	955	48	then	then	RB
55555	955	49	pour	pour	VB
55555	955	50	into	into	IN
55555	955	51	the	the	DT
55555	955	52	saucepan	saucepan	NN
55555	955	53	1/2	1/2	CD
55555	955	54	cup	cup	NN
55555	955	55	of	of	IN
55555	955	56	cream	cream	NN
55555	955	57	(	(	-LRB-
55555	955	58	sour	sour	JJ
55555	955	59	preferred	preferred	JJ
55555	955	60	)	)	-RRB-
55555	955	61	,	,	,
55555	955	62	and	and	CC
55555	955	63	serve	serve	VB
55555	955	64	in	in	IN
55555	955	65	a	a	DT
55555	955	66	deep	deep	JJ
55555	955	67	,	,	,
55555	955	68	hot	hot	JJ
55555	955	69	dish	dish	NN
55555	955	70	.	.	.
55555	956	1	SAVOURY	SAVOURY	NNP
55555	956	2	POTATO	POTATO	NNP
55555	956	3	CAKES	CAKES	NNP
55555	956	4	Chop	Chop	NNP
55555	956	5	6	6	CD
55555	956	6	cold	cold	JJ
55555	956	7	boiled	boil	VBN
55555	956	8	potatoes	potato	NNS
55555	956	9	,	,	,
55555	956	10	and	and	CC
55555	956	11	crush	crush	VB
55555	956	12	with	with	IN
55555	956	13	a	a	DT
55555	956	14	potato	potato	NN
55555	956	15	masher	masher	NN
55555	956	16	(	(	-LRB-
55555	956	17	or	or	CC
55555	956	18	use	use	VB
55555	956	19	cold	cold	JJ
55555	956	20	mashed	mashed	JJ
55555	956	21	potato	potato	NN
55555	956	22	)	)	-RRB-
55555	956	23	;	;	:
55555	956	24	add	add	VB
55555	956	25	to	to	IN
55555	956	26	them	-PRON-	PRP
55555	956	27	1	1	CD
55555	956	28	tablespoon	tablespoon	NN
55555	956	29	of	of	IN
55555	956	30	mixed	mixed	JJ
55555	956	31	herbs	herb	NNS
55555	956	32	,	,	,
55555	956	33	1	1	CD
55555	956	34	teaspoon	teaspoon	NN
55555	956	35	of	of	IN
55555	956	36	chopped	chop	VBN
55555	956	37	onions	onion	NNS
55555	956	38	,	,	,
55555	956	39	pepper	pepper	NN
55555	956	40	,	,	,
55555	956	41	salt	salt	NN
55555	956	42	,	,	,
55555	956	43	1	1	CD
55555	956	44	tablespoon	tablespoon	NN
55555	956	45	of	of	IN
55555	956	46	melted	melted	JJ
55555	956	47	butter	butter	NN
55555	956	48	,	,	,
55555	956	49	and	and	CC
55555	956	50	1	1	CD
55555	956	51	beaten	beat	VBN
55555	956	52	egg	egg	NN
55555	956	53	;	;	:
55555	956	54	mould	mould	NNP
55555	956	55	into	into	IN
55555	956	56	flat	flat	JJ
55555	956	57	cakes	cake	NNS
55555	956	58	,	,	,
55555	956	59	and	and	CC
55555	956	60	put	put	VBD
55555	956	61	in	in	RP
55555	956	62	a	a	DT
55555	956	63	frying	fry	VBG
55555	956	64	pan	pan	NN
55555	956	65	containing	contain	VBG
55555	956	66	1	1	CD
55555	956	67	tablespoon	tablespoon	NN
55555	956	68	of	of	IN
55555	956	69	melted	melted	JJ
55555	956	70	butter	butter	NN
55555	956	71	;	;	:
55555	956	72	brown	brown	NNP
55555	956	73	,	,	,
55555	956	74	and	and	CC
55555	956	75	turn	turn	VB
55555	956	76	with	with	IN
55555	956	77	a	a	DT
55555	956	78	pancake	pancake	NN
55555	956	79	turner	turner	NN
55555	956	80	to	to	TO
55555	956	81	brown	brown	VB
55555	956	82	the	the	DT
55555	956	83	other	other	JJ
55555	956	84	side	side	NN
55555	956	85	.	.	.
55555	957	1	POTATO	POTATO	NNP
55555	957	2	HASH	HASH	NNP
55555	957	3	Put	Put	VBD
55555	957	4	8	8	CD
55555	957	5	cold	cold	JJ
55555	957	6	boiled	boil	VBN
55555	957	7	potatoes	potato	NNS
55555	957	8	and	and	CC
55555	957	9	2	2	CD
55555	957	10	medium	medium	NN
55555	957	11	-	-	HYPH
55555	957	12	sized	sized	JJ
55555	957	13	onions	onion	NNS
55555	957	14	in	in	IN
55555	957	15	a	a	DT
55555	957	16	chopping	chop	VBG
55555	957	17	bowl	bowl	NN
55555	957	18	and	and	CC
55555	957	19	chop	chop	VB
55555	957	20	them	-PRON-	PRP
55555	957	21	fine	fine	RB
55555	957	22	.	.	.
55555	958	1	Melt	melt	NN
55555	958	2	1	1	CD
55555	958	3	tablespoon	tablespoon	NN
55555	958	4	of	of	IN
55555	958	5	butter	butter	NN
55555	958	6	in	in	IN
55555	958	7	a	a	DT
55555	958	8	large	large	JJ
55555	958	9	frying	frying	NN
55555	958	10	pan	pan	NN
55555	958	11	,	,	,
55555	958	12	place	place	VB
55555	958	13	the	the	DT
55555	958	14	potatoes	potato	NNS
55555	958	15	and	and	CC
55555	958	16	onion	onion	NN
55555	958	17	in	in	IN
55555	958	18	it	-PRON-	PRP
55555	958	19	,	,	,
55555	958	20	and	and	CC
55555	958	21	smooth	smooth	VB
55555	958	22	the	the	DT
55555	958	23	top	top	NN
55555	958	24	even	even	RB
55555	958	25	with	with	IN
55555	958	26	a	a	DT
55555	958	27	fork	fork	NN
55555	958	28	.	.	.
55555	959	1	Season	season	NN
55555	959	2	well	well	RB
55555	959	3	with	with	IN
55555	959	4	salt	salt	NN
55555	959	5	and	and	CC
55555	959	6	pepper	pepper	NN
55555	959	7	and	and	CC
55555	959	8	put	put	VBD
55555	959	9	over	over	RP
55555	959	10	a	a	DT
55555	959	11	moderately	moderately	RB
55555	959	12	hot	hot	JJ
55555	959	13	fire	fire	NN
55555	959	14	,	,	,
55555	959	15	shaking	shake	VBG
55555	959	16	the	the	DT
55555	959	17	pan	pan	NN
55555	959	18	vigorously	vigorously	RB
55555	959	19	from	from	IN
55555	959	20	time	time	NN
55555	959	21	to	to	IN
55555	959	22	time	time	NN
55555	959	23	to	to	TO
55555	959	24	keep	keep	VB
55555	959	25	the	the	DT
55555	959	26	hash	hash	NN
55555	959	27	from	from	IN
55555	959	28	burning	burn	VBG
55555	959	29	.	.	.
55555	960	1	If	if	IN
55555	960	2	it	-PRON-	PRP
55555	960	3	is	be	VBZ
55555	960	4	shaken	shake	VBN
55555	960	5	instead	instead	RB
55555	960	6	of	of	IN
55555	960	7	being	be	VBG
55555	960	8	stirred	stir	VBN
55555	960	9	it	-PRON-	PRP
55555	960	10	will	will	MD
55555	960	11	brown	brown	VB
55555	960	12	well	well	RB
55555	960	13	on	on	IN
55555	960	14	the	the	DT
55555	960	15	bottom	bottom	NN
55555	960	16	.	.	.
55555	961	1	Turn	turn	VB
55555	961	2	out	out	RP
55555	961	3	onto	onto	IN
55555	961	4	a	a	DT
55555	961	5	hot	hot	JJ
55555	961	6	serving	serving	NN
55555	961	7	dish	dish	NN
55555	961	8	,	,	,
55555	961	9	with	with	IN
55555	961	10	the	the	DT
55555	961	11	browned	brown	VBN
55555	961	12	part	part	NN
55555	961	13	on	on	IN
55555	961	14	top	top	NN
55555	961	15	,	,	,
55555	961	16	and	and	CC
55555	961	17	sprinkle	sprinkle	VB
55555	961	18	with	with	IN
55555	961	19	salt	salt	NN
55555	961	20	and	and	CC
55555	961	21	pepper	pepper	NN
55555	961	22	.	.	.
55555	962	1	POTATO	POTATO	NNP
55555	962	2	OMELET	omelet	VBP
55555	962	3	Butter	butter	NN
55555	962	4	a	a	DT
55555	962	5	frying	fry	VBG
55555	962	6	pan	pan	NN
55555	962	7	with	with	IN
55555	962	8	1	1	CD
55555	962	9	teaspoon	teaspoon	NN
55555	962	10	of	of	IN
55555	962	11	butter	butter	NN
55555	962	12	,	,	,
55555	962	13	and	and	CC
55555	962	14	cover	cover	VB
55555	962	15	the	the	DT
55555	962	16	bottom	bottom	NN
55555	962	17	of	of	IN
55555	962	18	the	the	DT
55555	962	19	pan	pan	NN
55555	962	20	with	with	IN
55555	962	21	sliced	slice	VBN
55555	962	22	cold	cold	JJ
55555	962	23	boiled	boil	VBN
55555	962	24	potatoes	potato	NNS
55555	962	25	laid	lay	VBN
55555	962	26	flat	flat	RB
55555	962	27	;	;	:
55555	962	28	let	let	VB
55555	962	29	these	these	DT
55555	962	30	fry	fry	VB
55555	962	31	a	a	DT
55555	962	32	few	few	JJ
55555	962	33	moments	moment	NNS
55555	962	34	,	,	,
55555	962	35	then	then	RB
55555	962	36	pour	pour	VB
55555	962	37	over	over	IN
55555	962	38	them	-PRON-	PRP
55555	962	39	2	2	CD
55555	962	40	well	well	RB
55555	962	41	-	-	HYPH
55555	962	42	beaten	beat	VBN
55555	962	43	eggs	egg	NNS
55555	962	44	and	and	CC
55555	962	45	1	1	CD
55555	962	46	tablespoon	tablespoon	NN
55555	962	47	of	of	IN
55555	962	48	chopped	chop	VBN
55555	962	49	parsley	parsley	NN
55555	962	50	or	or	CC
55555	962	51	chives	chive	NNS
55555	962	52	,	,	,
55555	962	53	season	season	NN
55555	962	54	well	well	RB
55555	962	55	with	with	IN
55555	962	56	salt	salt	NN
55555	962	57	and	and	CC
55555	962	58	pepper	pepper	NN
55555	962	59	,	,	,
55555	962	60	and	and	CC
55555	962	61	turn	turn	VB
55555	962	62	from	from	IN
55555	962	63	the	the	DT
55555	962	64	pan	pan	NN
55555	962	65	when	when	WRB
55555	962	66	browned	brown	VBN
55555	962	67	.	.	.
55555	963	1	CURRIED	CURRIED	NNP
55555	963	2	POTATOES	POTATOES	NNP
55555	963	3	Chop	Chop	NNP
55555	963	4	1	1	CD
55555	963	5	good	good	JJ
55555	963	6	-	-	HYPH
55555	963	7	sized	sized	JJ
55555	963	8	onion	onion	NN
55555	963	9	very	very	RB
55555	963	10	fine	fine	JJ
55555	963	11	,	,	,
55555	963	12	and	and	CC
55555	963	13	fry	fry	VB
55555	963	14	in	in	IN
55555	963	15	2	2	CD
55555	963	16	tablespoons	tablespoon	NNS
55555	963	17	of	of	IN
55555	963	18	butter	butter	NN
55555	963	19	until	until	IN
55555	963	20	transparent	transparent	JJ
55555	963	21	and	and	CC
55555	963	22	cooked	cook	VBN
55555	963	23	,	,	,
55555	963	24	but	but	CC
55555	963	25	not	not	RB
55555	963	26	brown	brown	JJ
55555	963	27	;	;	:
55555	963	28	then	then	RB
55555	963	29	remove	remove	VB
55555	963	30	most	most	JJS
55555	963	31	of	of	IN
55555	963	32	the	the	DT
55555	963	33	onion	onion	NN
55555	963	34	with	with	IN
55555	963	35	a	a	DT
55555	963	36	strainer	strainer	NN
55555	963	37	,	,	,
55555	963	38	pressing	press	VBG
55555	963	39	the	the	DT
55555	963	40	juice	juice	NN
55555	963	41	from	from	IN
55555	963	42	it	-PRON-	PRP
55555	963	43	into	into	IN
55555	963	44	the	the	DT
55555	963	45	butter	butter	NN
55555	963	46	,	,	,
55555	963	47	and	and	CC
55555	963	48	put	put	VBD
55555	963	49	in	in	RP
55555	963	50	4	4	CD
55555	963	51	or	or	CC
55555	963	52	5	5	CD
55555	963	53	sliced	sliced	JJ
55555	963	54	cold	cold	JJ
55555	963	55	boiled	boil	VBN
55555	963	56	potatoes	potato	NNS
55555	963	57	;	;	:
55555	963	58	sprinkle	sprinkle	VB
55555	963	59	some	some	DT
55555	963	60	curry	curry	NN
55555	963	61	powder	powder	NN
55555	963	62	and	and	CC
55555	963	63	salt	salt	NN
55555	963	64	and	and	CC
55555	963	65	pepper	pepper	NN
55555	963	66	over	over	IN
55555	963	67	them	-PRON-	PRP
55555	963	68	and	and	CC
55555	963	69	fry	fry	VB
55555	963	70	,	,	,
55555	963	71	turning	turn	VBG
55555	963	72	them	-PRON-	PRP
55555	963	73	frequently	frequently	RB
55555	963	74	until	until	IN
55555	963	75	done	do	VBN
55555	963	76	.	.	.
55555	964	1	The	the	DT
55555	964	2	amount	amount	NN
55555	964	3	of	of	IN
55555	964	4	curry	curry	NN
55555	964	5	can	can	MD
55555	964	6	vary	vary	VB
55555	964	7	from	from	IN
55555	964	8	1	1	CD
55555	964	9	to	to	IN
55555	964	10	2	2	CD
55555	964	11	teaspoons	teaspoon	NNS
55555	964	12	.	.	.
55555	965	1	POTATO	POTATO	NNP
55555	965	2	FRICASSEE	FRICASSEE	NNP
55555	965	3	Put	put	VBP
55555	965	4	in	in	RP
55555	965	5	a	a	DT
55555	965	6	saucepan	saucepan	NN
55555	965	7	1	1	CD
55555	965	8	generous	generous	JJ
55555	965	9	tablespoon	tablespoon	NN
55555	965	10	of	of	IN
55555	965	11	butter	butter	NN
55555	965	12	and	and	CC
55555	965	13	1	1	CD
55555	965	14	cup	cup	NN
55555	965	15	of	of	IN
55555	965	16	milk	milk	NN
55555	965	17	;	;	:
55555	965	18	when	when	WRB
55555	965	19	hot	hot	JJ
55555	965	20	add	add	VBP
55555	965	21	some	some	DT
55555	965	22	cold	cold	JJ
55555	965	23	potatoes	potato	NNS
55555	965	24	cut	cut	VBN
55555	965	25	in	in	IN
55555	965	26	dice	dice	NN
55555	965	27	,	,	,
55555	965	28	season	season	NN
55555	965	29	with	with	IN
55555	965	30	pepper	pepper	NN
55555	965	31	,	,	,
55555	965	32	salt	salt	NN
55555	965	33	,	,	,
55555	965	34	and	and	CC
55555	965	35	a	a	DT
55555	965	36	few	few	JJ
55555	965	37	drops	drop	NNS
55555	965	38	of	of	IN
55555	965	39	onion	onion	NN
55555	965	40	juice	juice	NN
55555	965	41	.	.	.
55555	966	1	Let	let	VB
55555	966	2	them	-PRON-	PRP
55555	966	3	get	get	VB
55555	966	4	thoroughly	thoroughly	RB
55555	966	5	hot	hot	JJ
55555	966	6	,	,	,
55555	966	7	then	then	RB
55555	966	8	add	add	VB
55555	966	9	the	the	DT
55555	966	10	beaten	beat	VBN
55555	966	11	yolks	yolk	NNS
55555	966	12	of	of	IN
55555	966	13	2	2	CD
55555	966	14	eggs	egg	NNS
55555	966	15	,	,	,
55555	966	16	stir	stir	VB
55555	966	17	constantly	constantly	RB
55555	966	18	until	until	IN
55555	966	19	thick	thick	JJ
55555	966	20	.	.	.
55555	967	1	Great	great	JJ
55555	967	2	care	care	NN
55555	967	3	must	must	MD
55555	967	4	be	be	VB
55555	967	5	taken	take	VBN
55555	967	6	not	not	RB
55555	967	7	to	to	TO
55555	967	8	let	let	VB
55555	967	9	it	-PRON-	PRP
55555	967	10	cook	cook	VB
55555	967	11	too	too	RB
55555	967	12	long	long	RB
55555	967	13	or	or	CC
55555	967	14	the	the	DT
55555	967	15	sauce	sauce	NN
55555	967	16	will	will	MD
55555	967	17	curdle	curdle	VB
55555	967	18	.	.	.
55555	968	1	Add	add	VB
55555	968	2	a	a	DT
55555	968	3	little	little	JJ
55555	968	4	chopped	chop	VBN
55555	968	5	parsley	parsley	NN
55555	968	6	before	before	IN
55555	968	7	serving	serve	VBG
55555	968	8	.	.	.
55555	969	1	POTATOES	POTATOES	NNP
55555	969	2	RENNEQUIN	RENNEQUIN	NNP
55555	969	3	Boil	Boil	NNP
55555	969	4	6	6	CD
55555	969	5	potatoes	potato	NNS
55555	969	6	,	,	,
55555	969	7	peel	peel	VBP
55555	969	8	them	-PRON-	PRP
55555	969	9	,	,	,
55555	969	10	and	and	CC
55555	969	11	let	let	VB
55555	969	12	them	-PRON-	PRP
55555	969	13	dry	dry	VB
55555	969	14	in	in	IN
55555	969	15	a	a	DT
55555	969	16	warm	warm	JJ
55555	969	17	place	place	NN
55555	969	18	on	on	IN
55555	969	19	the	the	DT
55555	969	20	stove	stove	NN
55555	969	21	.	.	.
55555	970	1	Put	put	NN
55555	970	2	1	1	CD
55555	970	3	tablespoon	tablespoon	NN
55555	970	4	of	of	IN
55555	970	5	butter	butter	NN
55555	970	6	into	into	IN
55555	970	7	a	a	DT
55555	970	8	saucepan	saucepan	NN
55555	970	9	,	,	,
55555	970	10	and	and	CC
55555	970	11	when	when	WRB
55555	970	12	partly	partly	RB
55555	970	13	melted	melt	VBD
55555	970	14	slice	slice	NN
55555	970	15	the	the	DT
55555	970	16	potatoes	potato	NNS
55555	970	17	into	into	IN
55555	970	18	it	-PRON-	PRP
55555	970	19	.	.	.
55555	971	1	Now	now	RB
55555	971	2	add	add	VB
55555	971	3	1	1	CD
55555	971	4	tablespoon	tablespoon	NN
55555	971	5	of	of	IN
55555	971	6	water	water	NN
55555	971	7	,	,	,
55555	971	8	some	some	DT
55555	971	9	salt	salt	NN
55555	971	10	,	,	,
55555	971	11	pepper	pepper	NN
55555	971	12	,	,	,
55555	971	13	and	and	CC
55555	971	14	1	1	CD
55555	971	15	tablespoon	tablespoon	NN
55555	971	16	of	of	IN
55555	971	17	minced	mince	VBN
55555	971	18	parsley	parsley	NNP
55555	971	19	;	;	:
55555	971	20	let	let	VB
55555	971	21	it	-PRON-	PRP
55555	971	22	become	become	VB
55555	971	23	thoroughly	thoroughly	RB
55555	971	24	heated	heated	JJ
55555	971	25	,	,	,
55555	971	26	then	then	RB
55555	971	27	add	add	VB
55555	971	28	1	1	CD
55555	971	29	tablespoon	tablespoon	NN
55555	971	30	of	of	IN
55555	971	31	lemon	lemon	NN
55555	971	32	juice	juice	NN
55555	971	33	and	and	CC
55555	971	34	serve	serve	VB
55555	971	35	very	very	RB
55555	971	36	hot	hot	JJ
55555	971	37	.	.	.
55555	972	1	POTATOES	POTATOES	NNP
55555	972	2	AND	and	CC
55555	972	3	CHEESE	CHEESE	NNP
55555	972	4	Mince	mince	NN
55555	972	5	or	or	CC
55555	972	6	chop	chop	VB
55555	972	7	fine	fine	JJ
55555	972	8	5	5	CD
55555	972	9	or	or	CC
55555	972	10	6	6	CD
55555	972	11	peeled	peel	VBD
55555	972	12	raw	raw	JJ
55555	972	13	potatoes	potato	NNS
55555	972	14	,	,	,
55555	972	15	and	and	CC
55555	972	16	toss	toss	VB
55555	972	17	in	in	IN
55555	972	18	a	a	DT
55555	972	19	saucepan	saucepan	NN
55555	972	20	with	with	IN
55555	972	21	2	2	CD
55555	972	22	tablespoons	tablespoon	NNS
55555	972	23	of	of	IN
55555	972	24	butter	butter	NN
55555	972	25	until	until	IN
55555	972	26	cooked	cook	VBN
55555	972	27	.	.	.
55555	973	1	Place	place	VB
55555	973	2	a	a	DT
55555	973	3	layer	layer	NN
55555	973	4	of	of	IN
55555	973	5	these	these	DT
55555	973	6	in	in	IN
55555	973	7	a	a	DT
55555	973	8	buttered	butter	VBN
55555	973	9	baking	baking	NN
55555	973	10	dish	dish	NN
55555	973	11	,	,	,
55555	973	12	season	season	NN
55555	973	13	with	with	IN
55555	973	14	salt	salt	NN
55555	973	15	and	and	CC
55555	973	16	pepper	pepper	NN
55555	973	17	,	,	,
55555	973	18	and	and	CC
55555	973	19	sprinkle	sprinkle	VB
55555	973	20	with	with	IN
55555	973	21	grated	grate	VBN
55555	973	22	cheese	cheese	NN
55555	973	23	;	;	:
55555	973	24	then	then	RB
55555	973	25	add	add	VB
55555	973	26	another	another	DT
55555	973	27	layer	layer	NN
55555	973	28	of	of	IN
55555	973	29	potatoes	potato	NNS
55555	973	30	,	,	,
55555	973	31	and	and	CC
55555	973	32	proceed	proceed	VB
55555	973	33	thus	thus	RB
55555	973	34	until	until	IN
55555	973	35	the	the	DT
55555	973	36	dish	dish	NN
55555	973	37	is	be	VBZ
55555	973	38	full	full	JJ
55555	973	39	.	.	.
55555	974	1	Pour	pour	VB
55555	974	2	melted	melt	VBD
55555	974	3	butter	butter	NN
55555	974	4	over	over	RP
55555	974	5	and	and	CC
55555	974	6	let	let	VB
55555	974	7	brown	brown	JJ
55555	974	8	in	in	IN
55555	974	9	the	the	DT
55555	974	10	oven	oven	NN
55555	974	11	.	.	.
55555	975	1	ESCALLOPED	escalloped	NN
55555	975	2	POTATO	potato	NN
55555	975	3	AND	and	CC
55555	975	4	ONION	onion	NN
55555	975	5	Peel	peel	NN
55555	975	6	and	and	CC
55555	975	7	slice	slice	VB
55555	975	8	very	very	RB
55555	975	9	thinly	thinly	RB
55555	975	10	5	5	CD
55555	975	11	or	or	CC
55555	975	12	6	6	CD
55555	975	13	medium	medium	JJ
55555	975	14	-	-	HYPH
55555	975	15	sized	sized	JJ
55555	975	16	potatoes	potato	NNS
55555	975	17	and	and	CC
55555	975	18	3	3	CD
55555	975	19	or	or	CC
55555	975	20	4	4	CD
55555	975	21	onions	onion	NNS
55555	975	22	,	,	,
55555	975	23	and	and	CC
55555	975	24	arrange	arrange	VB
55555	975	25	them	-PRON-	PRP
55555	975	26	in	in	IN
55555	975	27	layers	layer	NNS
55555	975	28	in	in	IN
55555	975	29	a	a	DT
55555	975	30	buttered	butter	VBN
55555	975	31	baking	baking	NN
55555	975	32	dish	dish	NN
55555	975	33	,	,	,
55555	975	34	dotting	dot	VBG
55555	975	35	them	-PRON-	PRP
55555	975	36	with	with	IN
55555	975	37	butter	butter	NN
55555	975	38	,	,	,
55555	975	39	and	and	CC
55555	975	40	sprinkling	sprinkle	VBG
55555	975	41	with	with	IN
55555	975	42	pepper	pepper	NN
55555	975	43	and	and	CC
55555	975	44	salt	salt	NN
55555	975	45	.	.	.
55555	976	1	Over	over	IN
55555	976	2	all	all	DT
55555	976	3	pour	pour	VBP
55555	976	4	1/2	1/2	CD
55555	976	5	cup	cup	NN
55555	976	6	of	of	IN
55555	976	7	milk	milk	NN
55555	976	8	,	,	,
55555	976	9	or	or	CC
55555	976	10	enough	enough	RB
55555	976	11	to	to	TO
55555	976	12	dampen	dampen	VB
55555	976	13	well	well	RB
55555	976	14	,	,	,
55555	976	15	and	and	CC
55555	976	16	almost	almost	RB
55555	976	17	cover	cover	VB
55555	976	18	,	,	,
55555	976	19	and	and	CC
55555	976	20	set	set	VBD
55555	976	21	the	the	DT
55555	976	22	dish	dish	NN
55555	976	23	in	in	IN
55555	976	24	a	a	DT
55555	976	25	shallow	shallow	JJ
55555	976	26	pan	pan	NN
55555	976	27	containing	contain	VBG
55555	976	28	a	a	DT
55555	976	29	little	little	JJ
55555	976	30	water	water	NN
55555	976	31	,	,	,
55555	976	32	and	and	CC
55555	976	33	let	let	VB
55555	976	34	the	the	DT
55555	976	35	escallop	escallop	JJ
55555	976	36	cook	cook	NN
55555	976	37	slowly	slowly	RB
55555	976	38	for	for	IN
55555	976	39	about	about	RB
55555	976	40	an	an	DT
55555	976	41	hour	hour	NN
55555	976	42	,	,	,
55555	976	43	keeping	keep	VBG
55555	976	44	it	-PRON-	PRP
55555	976	45	covered	cover	VBN
55555	976	46	for	for	IN
55555	976	47	the	the	DT
55555	976	48	first	first	JJ
55555	976	49	half	half	JJ
55555	976	50	-	-	HYPH
55555	976	51	hour	hour	NN
55555	976	52	,	,	,
55555	976	53	and	and	CC
55555	976	54	uncovered	uncover	VBD
55555	976	55	afterward	afterward	RB
55555	976	56	to	to	IN
55555	976	57	brown	brown	NNP
55555	976	58	.	.	.
55555	977	1	Serve	serve	VB
55555	977	2	in	in	IN
55555	977	3	the	the	DT
55555	977	4	baking	baking	NN
55555	977	5	dish	dish	NN
55555	977	6	.	.	.
55555	978	1	NEW	new	JJ
55555	978	2	POTATOES	potato	NNS
55555	978	3	IN	in	IN
55555	978	4	BUTTER	butter	NN
55555	978	5	Scrub	Scrub	NNP
55555	978	6	small	small	JJ
55555	978	7	new	new	JJ
55555	978	8	potatoes	potato	NNS
55555	978	9	with	with	IN
55555	978	10	a	a	DT
55555	978	11	stiff	stiff	JJ
55555	978	12	brush	brush	NN
55555	978	13	,	,	,
55555	978	14	and	and	CC
55555	978	15	boil	boil	VB
55555	978	16	or	or	CC
55555	978	17	steam	steam	VB
55555	978	18	them	-PRON-	PRP
55555	978	19	for	for	IN
55555	978	20	twenty	twenty	CD
55555	978	21	-	-	HYPH
55555	978	22	five	five	CD
55555	978	23	minutes	minute	NNS
55555	978	24	,	,	,
55555	978	25	and	and	CC
55555	978	26	serve	serve	VB
55555	978	27	them	-PRON-	PRP
55555	978	28	with	with	IN
55555	978	29	melted	melted	JJ
55555	978	30	butter	butter	NN
55555	978	31	to	to	TO
55555	978	32	which	which	WDT
55555	978	33	a	a	DT
55555	978	34	teaspoon	teaspoon	NN
55555	978	35	or	or	CC
55555	978	36	more	more	JJR
55555	978	37	of	of	IN
55555	978	38	finely	finely	RB
55555	978	39	chopped	chop	VBN
55555	978	40	parsley	parsley	NN
55555	978	41	has	have	VBZ
55555	978	42	been	be	VBN
55555	978	43	added	add	VBN
55555	978	44	.	.	.
55555	979	1	CREAMED	creamed	JJ
55555	979	2	NEW	new	JJ
55555	979	3	POTATOES	potato	NNS
55555	979	4	Scrub	scrub	NN
55555	979	5	small	small	JJ
55555	979	6	new	new	JJ
55555	979	7	potatoes	potato	NNS
55555	979	8	with	with	IN
55555	979	9	a	a	DT
55555	979	10	stiff	stiff	JJ
55555	979	11	brush	brush	NN
55555	979	12	which	which	WDT
55555	979	13	will	will	MD
55555	979	14	remove	remove	VB
55555	979	15	the	the	DT
55555	979	16	skins	skin	NNS
55555	979	17	,	,	,
55555	979	18	and	and	CC
55555	979	19	boil	boil	VB
55555	979	20	or	or	CC
55555	979	21	steam	steam	VB
55555	979	22	them	-PRON-	PRP
55555	979	23	about	about	RB
55555	979	24	twenty	twenty	CD
55555	979	25	-	-	HYPH
55555	979	26	five	five	CD
55555	979	27	minutes	minute	NNS
55555	979	28	;	;	:
55555	979	29	then	then	RB
55555	979	30	cover	cover	VB
55555	979	31	them	-PRON-	PRP
55555	979	32	with	with	IN
55555	979	33	a	a	DT
55555	979	34	highly	highly	RB
55555	979	35	seasoned	season	VBN
55555	979	36	white	white	JJ
55555	979	37	sauce	sauce	NN
55555	979	38	.	.	.
55555	980	1	BAKED	BAKED	NNP
55555	980	2	NEW	new	JJ
55555	980	3	POTATOES	potato	NNS
55555	980	4	Scrub	scrub	PDT
55555	980	5	the	the	DT
55555	980	6	skin	skin	NN
55555	980	7	from	from	IN
55555	980	8	small	small	JJ
55555	980	9	new	new	JJ
55555	980	10	potatoes	potato	NNS
55555	980	11	,	,	,
55555	980	12	and	and	CC
55555	980	13	cook	cook	NN
55555	980	14	in	in	IN
55555	980	15	salted	salt	VBN
55555	980	16	boiling	boil	VBG
55555	980	17	water	water	NN
55555	980	18	about	about	RB
55555	980	19	twenty	twenty	CD
55555	980	20	minutes	minute	NNS
55555	980	21	or	or	CC
55555	980	22	until	until	IN
55555	980	23	tender	tender	NN
55555	980	24	.	.	.
55555	981	1	Make	make	VB
55555	981	2	a	a	DT
55555	981	3	white	white	JJ
55555	981	4	sauce	sauce	NN
55555	981	5	of	of	IN
55555	981	6	1	1	CD
55555	981	7	tablespoon	tablespoon	NN
55555	981	8	of	of	IN
55555	981	9	flour	flour	NN
55555	981	10	,	,	,
55555	981	11	1	1	CD
55555	981	12	tablespoon	tablespoon	NN
55555	981	13	butter	butter	NN
55555	981	14	,	,	,
55555	981	15	and	and	CC
55555	981	16	1	1	CD
55555	981	17	cup	cup	NN
55555	981	18	of	of	IN
55555	981	19	milk	milk	NN
55555	981	20	seasoned	season	VBN
55555	981	21	highly	highly	RB
55555	981	22	with	with	IN
55555	981	23	salt	salt	NN
55555	981	24	and	and	CC
55555	981	25	pepper	pepper	NN
55555	981	26	,	,	,
55555	981	27	and	and	CC
55555	981	28	,	,	,
55555	981	29	after	after	IN
55555	981	30	arranging	arrange	VBG
55555	981	31	the	the	DT
55555	981	32	boiled	boil	VBN
55555	981	33	potatoes	potato	NNS
55555	981	34	in	in	IN
55555	981	35	a	a	DT
55555	981	36	baking	baking	NN
55555	981	37	dish	dish	NN
55555	981	38	or	or	CC
55555	981	39	casserole	casserole	NN
55555	981	40	,	,	,
55555	981	41	pour	pour	VB
55555	981	42	the	the	DT
55555	981	43	sauce	sauce	NN
55555	981	44	over	over	IN
55555	981	45	them	-PRON-	PRP
55555	981	46	,	,	,
55555	981	47	and	and	CC
55555	981	48	on	on	IN
55555	981	49	the	the	DT
55555	981	50	top	top	NN
55555	981	51	of	of	IN
55555	981	52	all	all	DT
55555	981	53	pour	pour	VBP
55555	981	54	1	1	CD
55555	981	55	well	well	RB
55555	981	56	-	-	HYPH
55555	981	57	beaten	beat	VBN
55555	981	58	egg	egg	NN
55555	981	59	.	.	.
55555	982	1	Put	put	VB
55555	982	2	the	the	DT
55555	982	3	dish	dish	NN
55555	982	4	in	in	IN
55555	982	5	the	the	DT
55555	982	6	oven	oven	NN
55555	982	7	and	and	CC
55555	982	8	let	let	VB
55555	982	9	it	-PRON-	PRP
55555	982	10	stay	stay	VB
55555	982	11	just	just	RB
55555	982	12	long	long	RB
55555	982	13	enough	enough	RB
55555	982	14	to	to	TO
55555	982	15	set	set	VB
55555	982	16	the	the	DT
55555	982	17	egg	egg	NN
55555	982	18	.	.	.
55555	983	1	Sprinkle	sprinkle	VB
55555	983	2	with	with	IN
55555	983	3	chopped	chop	VBN
55555	983	4	parsley	parsley	NN
55555	983	5	before	before	IN
55555	983	6	sending	send	VBG
55555	983	7	to	to	IN
55555	983	8	the	the	DT
55555	983	9	table	table	NN
55555	983	10	.	.	.
55555	984	1	If	if	IN
55555	984	2	preferred	prefer	VBD
55555	984	3	the	the	DT
55555	984	4	egg	egg	NN
55555	984	5	can	can	MD
55555	984	6	be	be	VB
55555	984	7	added	add	VBN
55555	984	8	to	to	IN
55555	984	9	the	the	DT
55555	984	10	white	white	JJ
55555	984	11	sauce	sauce	NN
55555	984	12	instead	instead	RB
55555	984	13	of	of	IN
55555	984	14	being	be	VBG
55555	984	15	put	put	VBN
55555	984	16	on	on	IN
55555	984	17	top	top	NN
55555	984	18	.	.	.
55555	985	1	MOCK	MOCK	NNP
55555	985	2	NEW	new	JJ
55555	985	3	POTATOES	potato	NNS
55555	985	4	Peel	peel	VBP
55555	985	5	the	the	DT
55555	985	6	required	require	VBN
55555	985	7	number	number	NN
55555	985	8	of	of	IN
55555	985	9	large	large	JJ
55555	985	10	old	old	JJ
55555	985	11	potatoes	potato	NNS
55555	985	12	,	,	,
55555	985	13	and	and	CC
55555	985	14	with	with	IN
55555	985	15	a	a	DT
55555	985	16	Parisian	parisian	JJ
55555	985	17	potato	potato	NN
55555	985	18	cutter	cutter	NN
55555	985	19	cut	cut	VBD
55555	985	20	them	-PRON-	PRP
55555	985	21	into	into	IN
55555	985	22	small	small	JJ
55555	985	23	balls	ball	NNS
55555	985	24	;	;	:
55555	985	25	drop	drop	VB
55555	985	26	these	these	DT
55555	985	27	in	in	IN
55555	985	28	boiling	boil	VBG
55555	985	29	water	water	NN
55555	985	30	,	,	,
55555	985	31	and	and	CC
55555	985	32	when	when	WRB
55555	985	33	done	do	VBN
55555	985	34	cover	cover	NN
55555	985	35	with	with	IN
55555	985	36	a	a	DT
55555	985	37	highly	highly	RB
55555	985	38	seasoned	season	VBN
55555	985	39	white	white	JJ
55555	985	40	sauce	sauce	NN
55555	985	41	,	,	,
55555	985	42	to	to	TO
55555	985	43	which	which	WDT
55555	985	44	is	be	VBZ
55555	985	45	added	add	VBN
55555	985	46	a	a	DT
55555	985	47	very	very	RB
55555	985	48	little	little	JJ
55555	985	49	chopped	chop	VBN
55555	985	50	parsley	parsley	NN
55555	985	51	.	.	.
55555	986	1	BOILED	BOILED	NNP
55555	986	2	SWEET	SWEET	NNP
55555	986	3	POTATOES	potato	NNS
55555	986	4	As	as	IN
55555	986	5	the	the	DT
55555	986	6	skin	skin	NN
55555	986	7	of	of	IN
55555	986	8	sweet	sweet	JJ
55555	986	9	potatoes	potato	NNS
55555	986	10	does	do	VBZ
55555	986	11	not	not	RB
55555	986	12	come	come	VB
55555	986	13	off	off	RP
55555	986	14	well	well	RB
55555	986	15	after	after	IN
55555	986	16	cooking	cook	VBG
55555	986	17	it	-PRON-	PRP
55555	986	18	is	be	VBZ
55555	986	19	best	good	JJS
55555	986	20	to	to	TO
55555	986	21	peel	peel	VB
55555	986	22	them	-PRON-	PRP
55555	986	23	before	before	IN
55555	986	24	baking	bake	VBG
55555	986	25	or	or	CC
55555	986	26	boiling	boil	VBG
55555	986	27	.	.	.
55555	987	1	Select	select	VB
55555	987	2	large	large	JJ
55555	987	3	sweet	sweet	JJ
55555	987	4	potatoes	potato	NNS
55555	987	5	,	,	,
55555	987	6	put	put	VBD
55555	987	7	them	-PRON-	PRP
55555	987	8	in	in	IN
55555	987	9	boiling	boil	VBG
55555	987	10	water	water	NN
55555	987	11	,	,	,
55555	987	12	and	and	CC
55555	987	13	let	let	VB
55555	987	14	them	-PRON-	PRP
55555	987	15	boil	boil	VB
55555	987	16	from	from	IN
55555	987	17	half	half	NN
55555	987	18	to	to	IN
55555	987	19	three	three	CD
55555	987	20	quarters	quarter	NNS
55555	987	21	of	of	IN
55555	987	22	an	an	DT
55555	987	23	hour	hour	NN
55555	987	24	.	.	.
55555	988	1	Peel	peel	VB
55555	988	2	them	-PRON-	PRP
55555	988	3	and	and	CC
55555	988	4	arrange	arrange	VB
55555	988	5	them	-PRON-	PRP
55555	988	6	in	in	IN
55555	988	7	a	a	DT
55555	988	8	hot	hot	JJ
55555	988	9	dish	dish	NN
55555	988	10	,	,	,
55555	988	11	with	with	IN
55555	988	12	1/2	1/2	CD
55555	988	13	cup	cup	NN
55555	988	14	of	of	IN
55555	988	15	melted	melted	JJ
55555	988	16	butter	butter	NN
55555	988	17	poured	pour	VBD
55555	988	18	over	over	IN
55555	988	19	them	-PRON-	PRP
55555	988	20	.	.	.
55555	989	1	BAKED	BAKED	NNP
55555	989	2	SWEET	SWEET	NNP
55555	989	3	POTATOES	POTATOES	NNP
55555	989	4	Wash	wash	VB
55555	989	5	and	and	CC
55555	989	6	peel	peel	VB
55555	989	7	the	the	DT
55555	989	8	sweet	sweet	JJ
55555	989	9	potatoes	potato	NNS
55555	989	10	and	and	CC
55555	989	11	put	put	VBD
55555	989	12	them	-PRON-	PRP
55555	989	13	in	in	IN
55555	989	14	the	the	DT
55555	989	15	oven	oven	NN
55555	989	16	.	.	.
55555	990	1	A	a	DT
55555	990	2	medium	medium	JJ
55555	990	3	-	-	HYPH
55555	990	4	sized	sized	JJ
55555	990	5	potato	potato	NN
55555	990	6	will	will	MD
55555	990	7	take	take	VB
55555	990	8	about	about	RB
55555	990	9	forty	forty	CD
55555	990	10	minutes	minute	NNS
55555	990	11	to	to	TO
55555	990	12	bake	bake	VB
55555	990	13	.	.	.
55555	991	1	MASHED	mashed	NN
55555	991	2	SWEET	SWEET	NNP
55555	991	3	POTATOES	potatoes	NN
55555	991	4	Peel	peel	NN
55555	991	5	and	and	CC
55555	991	6	boil	boil	VB
55555	991	7	6	6	CD
55555	991	8	or	or	CC
55555	991	9	7	7	CD
55555	991	10	sweet	sweet	JJ
55555	991	11	potatoes	potato	NNS
55555	991	12	,	,	,
55555	991	13	drain	drain	VB
55555	991	14	off	off	RP
55555	991	15	all	all	PDT
55555	991	16	the	the	DT
55555	991	17	water	water	NN
55555	991	18	,	,	,
55555	991	19	and	and	CC
55555	991	20	then	then	RB
55555	991	21	mash	mash	NN
55555	991	22	with	with	IN
55555	991	23	a	a	DT
55555	991	24	wire	wire	NN
55555	991	25	potato	potato	NN
55555	991	26	-	-	HYPH
55555	991	27	masher	masher	NN
55555	991	28	in	in	IN
55555	991	29	the	the	DT
55555	991	30	saucepan	saucepan	NN
55555	991	31	in	in	IN
55555	991	32	which	which	WDT
55555	991	33	they	-PRON-	PRP
55555	991	34	were	be	VBD
55555	991	35	cooked	cook	VBN
55555	991	36	;	;	:
55555	991	37	mix	mix	VB
55555	991	38	with	with	IN
55555	991	39	them	-PRON-	PRP
55555	991	40	while	while	IN
55555	991	41	hot	hot	JJ
55555	991	42	2	2	CD
55555	991	43	tablespoons	tablespoon	NNS
55555	991	44	of	of	IN
55555	991	45	good	good	JJ
55555	991	46	butter	butter	NN
55555	991	47	,	,	,
55555	991	48	and	and	CC
55555	991	49	dredge	dredge	NN
55555	991	50	generously	generously	RB
55555	991	51	with	with	IN
55555	991	52	salt	salt	NN
55555	991	53	,	,	,
55555	991	54	and	and	CC
55555	991	55	serve	serve	VB
55555	991	56	very	very	RB
55555	991	57	hot	hot	JJ
55555	991	58	.	.	.
55555	992	1	SWEET	sweet	JJ
55555	992	2	POTATO	potato	NN
55555	992	3	SOUFFLÉ	SOUFFLÉ	NNP
55555	992	4	Mix	mix	VBP
55555	992	5	with	with	IN
55555	992	6	mashed	mashed	JJ
55555	992	7	sweet	sweet	JJ
55555	992	8	potatoes	potato	NNS
55555	992	9	when	when	WRB
55555	992	10	slightly	slightly	RB
55555	992	11	cooled	cool	VBD
55555	992	12	the	the	DT
55555	992	13	beaten	beat	VBN
55555	992	14	yolks	yolk	NNS
55555	992	15	of	of	IN
55555	992	16	2	2	CD
55555	992	17	eggs	egg	NNS
55555	992	18	and	and	CC
55555	992	19	then	then	RB
55555	992	20	the	the	DT
55555	992	21	stiff	stiff	JJ
55555	992	22	whites	white	NNS
55555	992	23	of	of	IN
55555	992	24	the	the	DT
55555	992	25	eggs	egg	NNS
55555	992	26	.	.	.
55555	993	1	Heap	Heap	NNS
55555	993	2	in	in	IN
55555	993	3	a	a	DT
55555	993	4	buttered	butter	VBN
55555	993	5	baking	baking	NN
55555	993	6	dish	dish	NN
55555	993	7	and	and	CC
55555	993	8	let	let	VB
55555	993	9	brown	brown	JJ
55555	993	10	in	in	IN
55555	993	11	the	the	DT
55555	993	12	oven	oven	NN
55555	993	13	.	.	.
55555	994	1	ESCALLOPED	ESCALLOPED	NNP
55555	994	2	SWEET	SWEET	NNP
55555	994	3	POTATOES	POTATOES	NNP
55555	994	4	Slice	Slice	NNP
55555	994	5	what	what	WP
55555	994	6	will	will	MD
55555	994	7	make	make	VB
55555	994	8	4	4	CD
55555	994	9	or	or	CC
55555	994	10	5	5	CD
55555	994	11	cups	cup	NNS
55555	994	12	of	of	IN
55555	994	13	cold	cold	JJ
55555	994	14	boiled	boil	VBN
55555	994	15	sweet	sweet	JJ
55555	994	16	potatoes	potato	NNS
55555	994	17	,	,	,
55555	994	18	butter	butter	VB
55555	994	19	a	a	DT
55555	994	20	baking	baking	NN
55555	994	21	dish	dish	NN
55555	994	22	,	,	,
55555	994	23	and	and	CC
55555	994	24	arrange	arrange	VB
55555	994	25	a	a	DT
55555	994	26	layer	layer	NN
55555	994	27	of	of	IN
55555	994	28	potatoes	potato	NNS
55555	994	29	in	in	IN
55555	994	30	the	the	DT
55555	994	31	bottom	bottom	NN
55555	994	32	,	,	,
55555	994	33	making	make	VBG
55555	994	34	it	-PRON-	PRP
55555	994	35	an	an	DT
55555	994	36	inch	inch	NN
55555	994	37	thick	thick	JJ
55555	994	38	.	.	.
55555	995	1	Sprinkle	sprinkle	VB
55555	995	2	with	with	IN
55555	995	3	salt	salt	NN
55555	995	4	,	,	,
55555	995	5	pepper	pepper	NN
55555	995	6	,	,	,
55555	995	7	and	and	CC
55555	995	8	dot	dot	NN
55555	995	9	well	well	RB
55555	995	10	with	with	IN
55555	995	11	butter	butter	NN
55555	995	12	.	.	.
55555	996	1	Then	then	RB
55555	996	2	arrange	arrange	VB
55555	996	3	another	another	DT
55555	996	4	layer	layer	NN
55555	996	5	,	,	,
55555	996	6	proceed	proceed	VB
55555	996	7	as	as	IN
55555	996	8	before	before	RB
55555	996	9	,	,	,
55555	996	10	and	and	CC
55555	996	11	so	so	RB
55555	996	12	on	on	RB
55555	996	13	until	until	IN
55555	996	14	the	the	DT
55555	996	15	dish	dish	NN
55555	996	16	is	be	VBZ
55555	996	17	filled	fill	VBN
55555	996	18	.	.	.
55555	997	1	Then	then	RB
55555	997	2	pour	pour	VB
55555	997	3	over	over	IN
55555	997	4	all	all	DT
55555	997	5	1/2	1/2	CD
55555	997	6	cup	cup	NN
55555	997	7	of	of	IN
55555	997	8	water	water	NN
55555	997	9	in	in	IN
55555	997	10	which	which	WDT
55555	997	11	2	2	CD
55555	997	12	tablespoons	tablespoon	NNS
55555	997	13	of	of	IN
55555	997	14	sugar	sugar	NN
55555	997	15	are	be	VBP
55555	997	16	dissolved	dissolve	VBN
55555	997	17	.	.	.
55555	998	1	Put	put	VB
55555	998	2	the	the	DT
55555	998	3	dish	dish	NN
55555	998	4	in	in	IN
55555	998	5	the	the	DT
55555	998	6	oven	oven	NN
55555	998	7	,	,	,
55555	998	8	and	and	CC
55555	998	9	in	in	IN
55555	998	10	ten	ten	CD
55555	998	11	minutes	minute	NNS
55555	998	12	baste	baste	RB
55555	998	13	with	with	IN
55555	998	14	2	2	CD
55555	998	15	tablespoons	tablespoon	NNS
55555	998	16	of	of	IN
55555	998	17	water	water	NN
55555	998	18	.	.	.
55555	999	1	Let	let	VB
55555	999	2	cook	cook	VB
55555	999	3	five	five	CD
55555	999	4	minutes	minute	NNS
55555	999	5	more	more	RBR
55555	999	6	or	or	CC
55555	999	7	until	until	IN
55555	999	8	browned	brown	VBN
55555	999	9	on	on	IN
55555	999	10	top	top	NN
55555	999	11	.	.	.
55555	1000	1	STUFFED	stuffed	NN
55555	1000	2	SWEET	SWEET	VBD
55555	1000	3	POTATOES	potato	NNS
55555	1000	4	Bake	bake	NN
55555	1000	5	in	in	IN
55555	1000	6	their	-PRON-	PRP$
55555	1000	7	skins	skin	NNS
55555	1000	8	the	the	DT
55555	1000	9	number	number	NN
55555	1000	10	of	of	IN
55555	1000	11	potatoes	potato	NNS
55555	1000	12	required	require	VBN
55555	1000	13	,	,	,
55555	1000	14	cut	cut	VBD
55555	1000	15	them	-PRON-	PRP
55555	1000	16	in	in	IN
55555	1000	17	half	half	NN
55555	1000	18	,	,	,
55555	1000	19	scoop	scoop	VB
55555	1000	20	out	out	RP
55555	1000	21	the	the	DT
55555	1000	22	inside	inside	NN
55555	1000	23	,	,	,
55555	1000	24	and	and	CC
55555	1000	25	mix	mix	VB
55555	1000	26	with	with	IN
55555	1000	27	chopped	chop	VBN
55555	1000	28	celery	celery	NN
55555	1000	29	,	,	,
55555	1000	30	and	and	CC
55555	1000	31	minced	mince	VBN
55555	1000	32	onion	onion	NN
55555	1000	33	,	,	,
55555	1000	34	and	and	CC
55555	1000	35	melted	melted	JJ
55555	1000	36	butter	butter	NN
55555	1000	37	,	,	,
55555	1000	38	allowing	allow	VBG
55555	1000	39	1	1	CD
55555	1000	40	tablespoon	tablespoon	NN
55555	1000	41	of	of	IN
55555	1000	42	celery	celery	NN
55555	1000	43	and	and	CC
55555	1000	44	1/2	1/2	CD
55555	1000	45	teaspoon	teaspoon	NN
55555	1000	46	of	of	IN
55555	1000	47	onion	onion	NN
55555	1000	48	to	to	IN
55555	1000	49	each	each	DT
55555	1000	50	potato	potato	NN
55555	1000	51	.	.	.
55555	1001	1	Season	season	NN
55555	1001	2	with	with	IN
55555	1001	3	salt	salt	NN
55555	1001	4	and	and	CC
55555	1001	5	pepper	pepper	NN
55555	1001	6	,	,	,
55555	1001	7	refill	refill	VBP
55555	1001	8	the	the	DT
55555	1001	9	skins	skin	NNS
55555	1001	10	,	,	,
55555	1001	11	and	and	CC
55555	1001	12	let	let	VB
55555	1001	13	brown	brown	JJ
55555	1001	14	in	in	IN
55555	1001	15	the	the	DT
55555	1001	16	oven	oven	NN
55555	1001	17	.	.	.
55555	1002	1	SOUTHERN	SOUTHERN	NNP
55555	1002	2	SWEET	SWEET	NNP
55555	1002	3	POTATO	POTATO	NNP
55555	1002	4	PIE	PIE	NNP
55555	1002	5	Bake	Bake	NNP
55555	1002	6	4	4	CD
55555	1002	7	large	large	JJ
55555	1002	8	sweet	sweet	JJ
55555	1002	9	potatoes	potato	NNS
55555	1002	10	,	,	,
55555	1002	11	then	then	RB
55555	1002	12	scrape	scrape	VBP
55555	1002	13	the	the	DT
55555	1002	14	inside	inside	NN
55555	1002	15	from	from	IN
55555	1002	16	them	-PRON-	PRP
55555	1002	17	,	,	,
55555	1002	18	and	and	CC
55555	1002	19	beat	beat	VBD
55555	1002	20	into	into	IN
55555	1002	21	it	-PRON-	PRP
55555	1002	22	lightly	lightly	RB
55555	1002	23	with	with	IN
55555	1002	24	a	a	DT
55555	1002	25	fork	fork	NN
55555	1002	26	2	2	CD
55555	1002	27	tablespoons	tablespoon	NNS
55555	1002	28	of	of	IN
55555	1002	29	butter	butter	NN
55555	1002	30	,	,	,
55555	1002	31	2	2	CD
55555	1002	32	tablespoons	tablespoon	NNS
55555	1002	33	of	of	IN
55555	1002	34	sugar	sugar	NN
55555	1002	35	,	,	,
55555	1002	36	3	3	CD
55555	1002	37	well	well	RB
55555	1002	38	-	-	HYPH
55555	1002	39	beaten	beat	VBN
55555	1002	40	eggs	egg	NNS
55555	1002	41	,	,	,
55555	1002	42	1	1	CD
55555	1002	43	cup	cup	NN
55555	1002	44	of	of	IN
55555	1002	45	warm	warm	JJ
55555	1002	46	milk	milk	NN
55555	1002	47	,	,	,
55555	1002	48	a	a	DT
55555	1002	49	saltspoon	saltspoon	NN
55555	1002	50	of	of	IN
55555	1002	51	salt	salt	NN
55555	1002	52	,	,	,
55555	1002	53	and	and	CC
55555	1002	54	a	a	DT
55555	1002	55	pinch	pinch	NN
55555	1002	56	of	of	IN
55555	1002	57	mixed	mixed	JJ
55555	1002	58	spice	spice	NN
55555	1002	59	.	.	.
55555	1003	1	Line	line	VB
55555	1003	2	a	a	DT
55555	1003	3	baking	baking	NN
55555	1003	4	dish	dish	NN
55555	1003	5	with	with	IN
55555	1003	6	pastry	pastry	NN
55555	1003	7	,	,	,
55555	1003	8	fill	fill	VB
55555	1003	9	with	with	IN
55555	1003	10	the	the	DT
55555	1003	11	potato	potato	NN
55555	1003	12	,	,	,
55555	1003	13	and	and	CC
55555	1003	14	bake	bake	VB
55555	1003	15	for	for	IN
55555	1003	16	twenty	twenty	CD
55555	1003	17	minutes	minute	NNS
55555	1003	18	.	.	.
55555	1004	1	TEXAS	TEXAS	NNP
55555	1004	2	SWEET	SWEET	NNP
55555	1004	3	POTATO	POTATO	NNP
55555	1004	4	PIE	PIE	NNP
55555	1004	5	Boil	Boil	NNP
55555	1004	6	4	4	CD
55555	1004	7	or	or	CC
55555	1004	8	5	5	CD
55555	1004	9	sweet	sweet	JJ
55555	1004	10	potatoes	potato	NNS
55555	1004	11	for	for	IN
55555	1004	12	half	half	PDT
55555	1004	13	an	an	DT
55555	1004	14	hour	hour	NN
55555	1004	15	or	or	CC
55555	1004	16	until	until	IN
55555	1004	17	cooked	cook	VBN
55555	1004	18	.	.	.
55555	1005	1	Line	line	VB
55555	1005	2	a	a	DT
55555	1005	3	large	large	JJ
55555	1005	4	baking	baking	NN
55555	1005	5	dish	dish	NN
55555	1005	6	with	with	IN
55555	1005	7	pie	pie	NN
55555	1005	8	-	-	HYPH
55555	1005	9	crust	crust	NN
55555	1005	10	,	,	,
55555	1005	11	slice	slice	VB
55555	1005	12	the	the	DT
55555	1005	13	potatoes	potato	NNS
55555	1005	14	lengthwise	lengthwise	RB
55555	1005	15	while	while	IN
55555	1005	16	still	still	RB
55555	1005	17	hot	hot	JJ
55555	1005	18	,	,	,
55555	1005	19	and	and	CC
55555	1005	20	put	put	VB
55555	1005	21	a	a	DT
55555	1005	22	layer	layer	NN
55555	1005	23	of	of	IN
55555	1005	24	them	-PRON-	PRP
55555	1005	25	on	on	IN
55555	1005	26	the	the	DT
55555	1005	27	crust	crust	NN
55555	1005	28	,	,	,
55555	1005	29	and	and	CC
55555	1005	30	cover	cover	VB
55555	1005	31	this	this	DT
55555	1005	32	with	with	IN
55555	1005	33	long	long	JJ
55555	1005	34	strips	strip	NNS
55555	1005	35	of	of	IN
55555	1005	36	pastry	pastry	NN
55555	1005	37	.	.	.
55555	1006	1	Sprinkle	sprinkle	VB
55555	1006	2	with	with	IN
55555	1006	3	sugar	sugar	NN
55555	1006	4	,	,	,
55555	1006	5	dot	dot	NN
55555	1006	6	with	with	IN
55555	1006	7	butter	butter	NN
55555	1006	8	,	,	,
55555	1006	9	and	and	CC
55555	1006	10	add	add	VB
55555	1006	11	a	a	DT
55555	1006	12	little	little	JJ
55555	1006	13	nutmeg	nutmeg	NN
55555	1006	14	;	;	:
55555	1006	15	then	then	RB
55555	1006	16	place	place	VB
55555	1006	17	another	another	DT
55555	1006	18	layer	layer	NN
55555	1006	19	of	of	IN
55555	1006	20	potato	potato	NN
55555	1006	21	,	,	,
55555	1006	22	and	and	CC
55555	1006	23	another	another	DT
55555	1006	24	of	of	IN
55555	1006	25	pastry	pastry	NN
55555	1006	26	,	,	,
55555	1006	27	and	and	CC
55555	1006	28	so	so	RB
55555	1006	29	on	on	RB
55555	1006	30	,	,	,
55555	1006	31	until	until	IN
55555	1006	32	the	the	DT
55555	1006	33	dish	dish	NN
55555	1006	34	is	be	VBZ
55555	1006	35	nearly	nearly	RB
55555	1006	36	filled	fill	VBN
55555	1006	37	.	.	.
55555	1007	1	Pour	pour	VB
55555	1007	2	on	on	IN
55555	1007	3	enough	enough	JJ
55555	1007	4	boiling	boiling	NN
55555	1007	5	water	water	NN
55555	1007	6	to	to	TO
55555	1007	7	almost	almost	RB
55555	1007	8	fill	fill	VB
55555	1007	9	the	the	DT
55555	1007	10	dish	dish	NN
55555	1007	11	,	,	,
55555	1007	12	and	and	CC
55555	1007	13	cover	cover	VB
55555	1007	14	the	the	DT
55555	1007	15	top	top	NN
55555	1007	16	with	with	IN
55555	1007	17	pastry	pastry	NN
55555	1007	18	like	like	IN
55555	1007	19	any	any	DT
55555	1007	20	deep	deep	JJ
55555	1007	21	pie	pie	NN
55555	1007	22	,	,	,
55555	1007	23	cutting	cut	VBG
55555	1007	24	it	-PRON-	PRP
55555	1007	25	here	here	RB
55555	1007	26	and	and	CC
55555	1007	27	there	there	RB
55555	1007	28	to	to	TO
55555	1007	29	let	let	VB
55555	1007	30	the	the	DT
55555	1007	31	steam	steam	NN
55555	1007	32	escape	escape	NN
55555	1007	33	.	.	.
55555	1008	1	Bake	bake	VB
55555	1008	2	for	for	IN
55555	1008	3	about	about	RB
55555	1008	4	twenty	twenty	CD
55555	1008	5	minutes	minute	NNS
55555	1008	6	,	,	,
55555	1008	7	or	or	CC
55555	1008	8	until	until	IN
55555	1008	9	the	the	DT
55555	1008	10	crust	crust	NN
55555	1008	11	is	be	VBZ
55555	1008	12	a	a	DT
55555	1008	13	little	little	JJ
55555	1008	14	browned	brown	VBN
55555	1008	15	.	.	.
55555	1009	1	MARYLAND	MARYLAND	NNP
55555	1009	2	SWEET	SWEET	NNP
55555	1009	3	POTATOES	POTATOES	NNP
55555	1009	4	Peel	peel	NN
55555	1009	5	6	6	CD
55555	1009	6	or	or	CC
55555	1009	7	8	8	CD
55555	1009	8	medium	medium	NN
55555	1009	9	-	-	HYPH
55555	1009	10	sized	sized	JJ
55555	1009	11	sweet	sweet	JJ
55555	1009	12	potatoes	potato	NNS
55555	1009	13	,	,	,
55555	1009	14	quarter	quarter	VB
55555	1009	15	them	-PRON-	PRP
55555	1009	16	lengthwise	lengthwise	RB
55555	1009	17	,	,	,
55555	1009	18	and	and	CC
55555	1009	19	lay	lie	VBD
55555	1009	20	them	-PRON-	PRP
55555	1009	21	in	in	IN
55555	1009	22	a	a	DT
55555	1009	23	large	large	JJ
55555	1009	24	saucepan	saucepan	NN
55555	1009	25	having	have	VBG
55555	1009	26	rounded	rounded	JJ
55555	1009	27	sides	side	NNS
55555	1009	28	.	.	.
55555	1010	1	Add	add	VB
55555	1010	2	to	to	IN
55555	1010	3	the	the	DT
55555	1010	4	potatoes	potato	NNS
55555	1010	5	2	2	CD
55555	1010	6	heaping	heap	VBG
55555	1010	7	tablespoons	tablespoon	NNS
55555	1010	8	of	of	IN
55555	1010	9	butter	butter	NN
55555	1010	10	,	,	,
55555	1010	11	and	and	CC
55555	1010	12	3	3	CD
55555	1010	13	heaping	heap	VBG
55555	1010	14	tablespoons	tablespoon	NNS
55555	1010	15	of	of	IN
55555	1010	16	granulated	granulate	VBN
55555	1010	17	sugar	sugar	NN
55555	1010	18	,	,	,
55555	1010	19	and	and	CC
55555	1010	20	2	2	CD
55555	1010	21	or	or	CC
55555	1010	22	3	3	CD
55555	1010	23	tablespoons	tablespoon	NNS
55555	1010	24	of	of	IN
55555	1010	25	water	water	NN
55555	1010	26	,	,	,
55555	1010	27	and	and	CC
55555	1010	28	stir	stir	VB
55555	1010	29	until	until	IN
55555	1010	30	the	the	DT
55555	1010	31	sugar	sugar	NN
55555	1010	32	and	and	CC
55555	1010	33	butter	butter	NN
55555	1010	34	are	be	VBP
55555	1010	35	dissolved	dissolve	VBN
55555	1010	36	.	.	.
55555	1011	1	Cover	cover	VB
55555	1011	2	closely	closely	RB
55555	1011	3	and	and	CC
55555	1011	4	let	let	VB
55555	1011	5	them	-PRON-	PRP
55555	1011	6	cook	cook	VB
55555	1011	7	for	for	IN
55555	1011	8	four	four	CD
55555	1011	9	or	or	CC
55555	1011	10	five	five	CD
55555	1011	11	minutes	minute	NNS
55555	1011	12	undisturbed	undisturbed	JJ
55555	1011	13	,	,	,
55555	1011	14	then	then	RB
55555	1011	15	stir	stir	VB
55555	1011	16	again	again	RB
55555	1011	17	with	with	IN
55555	1011	18	a	a	DT
55555	1011	19	wooden	wooden	JJ
55555	1011	20	spoon	spoon	NN
55555	1011	21	,	,	,
55555	1011	22	being	be	VBG
55555	1011	23	careful	careful	JJ
55555	1011	24	to	to	TO
55555	1011	25	see	see	VB
55555	1011	26	that	that	IN
55555	1011	27	the	the	DT
55555	1011	28	syrup	syrup	NN
55555	1011	29	is	be	VBZ
55555	1011	30	not	not	RB
55555	1011	31	sticking	stick	VBG
55555	1011	32	on	on	IN
55555	1011	33	the	the	DT
55555	1011	34	bottom	bottom	NN
55555	1011	35	,	,	,
55555	1011	36	re	re	NN
55555	1011	37	-	-	NN
55555	1011	38	cover	cover	NN
55555	1011	39	,	,	,
55555	1011	40	and	and	CC
55555	1011	41	from	from	IN
55555	1011	42	now	now	RB
55555	1011	43	on	on	RB
55555	1011	44	let	let	VB
55555	1011	45	cook	cook	NN
55555	1011	46	only	only	RB
55555	1011	47	a	a	DT
55555	1011	48	couple	couple	NN
55555	1011	49	of	of	IN
55555	1011	50	moments	moment	NNS
55555	1011	51	at	at	IN
55555	1011	52	a	a	DT
55555	1011	53	time	time	NN
55555	1011	54	before	before	RB
55555	1011	55	again	again	RB
55555	1011	56	stirring	stir	VBG
55555	1011	57	.	.	.
55555	1012	1	The	the	DT
55555	1012	2	water	water	NN
55555	1012	3	will	will	MD
55555	1012	4	of	of	IN
55555	1012	5	course	course	NN
55555	1012	6	soon	soon	RB
55555	1012	7	cook	cook	VB
55555	1012	8	away	away	RB
55555	1012	9	;	;	:
55555	1012	10	let	let	VB
55555	1012	11	the	the	DT
55555	1012	12	potatoes	potato	NNS
55555	1012	13	cook	cook	VB
55555	1012	14	rapidly	rapidly	RB
55555	1012	15	in	in	IN
55555	1012	16	the	the	DT
55555	1012	17	hot	hot	JJ
55555	1012	18	syrup	syrup	NN
55555	1012	19	until	until	IN
55555	1012	20	they	-PRON-	PRP
55555	1012	21	begin	begin	VBP
55555	1012	22	to	to	TO
55555	1012	23	soften	soften	VB
55555	1012	24	,	,	,
55555	1012	25	then	then	RB
55555	1012	26	put	put	VB
55555	1012	27	them	-PRON-	PRP
55555	1012	28	where	where	WRB
55555	1012	29	the	the	DT
55555	1012	30	fire	fire	NN
55555	1012	31	is	be	VBZ
55555	1012	32	less	less	RBR
55555	1012	33	hot	hot	JJ
55555	1012	34	,	,	,
55555	1012	35	and	and	CC
55555	1012	36	let	let	VB
55555	1012	37	them	-PRON-	PRP
55555	1012	38	cook	cook	VB
55555	1012	39	slowly	slowly	RB
55555	1012	40	until	until	IN
55555	1012	41	done	do	VBN
55555	1012	42	.	.	.
55555	1013	1	The	the	DT
55555	1013	2	entire	entire	JJ
55555	1013	3	cooking	cooking	NN
55555	1013	4	should	should	MD
55555	1013	5	not	not	RB
55555	1013	6	take	take	VB
55555	1013	7	more	more	JJR
55555	1013	8	than	than	IN
55555	1013	9	fifteen	fifteen	CD
55555	1013	10	or	or	CC
55555	1013	11	twenty	twenty	CD
55555	1013	12	minutes	minute	NNS
55555	1013	13	,	,	,
55555	1013	14	and	and	CC
55555	1013	15	the	the	DT
55555	1013	16	thick	thick	JJ
55555	1013	17	brown	brown	JJ
55555	1013	18	sauce	sauce	NN
55555	1013	19	should	should	MD
55555	1013	20	be	be	VB
55555	1013	21	thoroughly	thoroughly	RB
55555	1013	22	scraped	scrape	VBN
55555	1013	23	from	from	IN
55555	1013	24	the	the	DT
55555	1013	25	saucepan	saucepan	NN
55555	1013	26	and	and	CC
55555	1013	27	served	serve	VBD
55555	1013	28	over	over	IN
55555	1013	29	the	the	DT
55555	1013	30	sweet	sweet	JJ
55555	1013	31	potatoes	potato	NNS
55555	1013	32	.	.	.
55555	1014	1	CANDIED	candied	NN
55555	1014	2	SWEET	SWEET	NNP
55555	1014	3	POTATOES	POTATOES	NNP
55555	1014	4	Lay	Lay	NNP
55555	1014	5	pared	pare	VBD
55555	1014	6	sweet	sweet	JJ
55555	1014	7	potatoes	potato	NNS
55555	1014	8	cut	cut	VBN
55555	1014	9	in	in	IN
55555	1014	10	slices	slice	NNS
55555	1014	11	in	in	IN
55555	1014	12	a	a	DT
55555	1014	13	buttered	butter	VBN
55555	1014	14	baking	baking	NN
55555	1014	15	dish	dish	NN
55555	1014	16	with	with	IN
55555	1014	17	a	a	DT
55555	1014	18	cover	cover	NN
55555	1014	19	.	.	.
55555	1015	1	Sprinkle	sprinkle	VB
55555	1015	2	each	each	DT
55555	1015	3	layer	layer	NN
55555	1015	4	with	with	IN
55555	1015	5	brown	brown	JJ
55555	1015	6	sugar	sugar	NN
55555	1015	7	,	,	,
55555	1015	8	salt	salt	NN
55555	1015	9	and	and	CC
55555	1015	10	pepper	pepper	NN
55555	1015	11	and	and	CC
55555	1015	12	cinnamon	cinnamon	NN
55555	1015	13	,	,	,
55555	1015	14	and	and	CC
55555	1015	15	dot	dot	NN
55555	1015	16	with	with	IN
55555	1015	17	bits	bit	NNS
55555	1015	18	of	of	IN
55555	1015	19	butter	butter	NN
55555	1015	20	.	.	.
55555	1016	1	Pour	pour	VB
55555	1016	2	in	in	IN
55555	1016	3	1/2	1/2	CD
55555	1016	4	cup	cup	NN
55555	1016	5	of	of	IN
55555	1016	6	boiling	boil	VBG
55555	1016	7	water	water	NN
55555	1016	8	for	for	IN
55555	1016	9	1/2	1/2	CD
55555	1016	10	dozen	dozen	NN
55555	1016	11	potatoes	potato	NNS
55555	1016	12	and	and	CC
55555	1016	13	baste	baste	NNP
55555	1016	14	while	while	IN
55555	1016	15	cooking	cook	VBG
55555	1016	16	.	.	.
55555	1017	1	Cook	cook	VB
55555	1017	2	moderately	moderately	RB
55555	1017	3	until	until	IN
55555	1017	4	tender	tender	NN
55555	1017	5	,	,	,
55555	1017	6	from	from	IN
55555	1017	7	half	half	PDT
55555	1017	8	an	an	DT
55555	1017	9	hour	hour	NN
55555	1017	10	to	to	IN
55555	1017	11	three	three	CD
55555	1017	12	quarters	quarter	NNS
55555	1017	13	,	,	,
55555	1017	14	depending	depend	VBG
55555	1017	15	on	on	IN
55555	1017	16	the	the	DT
55555	1017	17	heat	heat	NN
55555	1017	18	of	of	IN
55555	1017	19	the	the	DT
55555	1017	20	oven	oven	NN
55555	1017	21	.	.	.
55555	1018	1	The	the	DT
55555	1018	2	cinnamon	cinnamon	NN
55555	1018	3	can	can	MD
55555	1018	4	be	be	VB
55555	1018	5	omitted	omit	VBN
55555	1018	6	if	if	IN
55555	1018	7	not	not	RB
55555	1018	8	liked	like	VBN
55555	1018	9	.	.	.
55555	1019	1	GRIDDLED	GRIDDLED	NNP
55555	1019	2	SWEET	SWEET	NNP
55555	1019	3	POTATOES	POTATOES	NNP
55555	1019	4	Cut	Cut	NNP
55555	1019	5	cold	cold	JJ
55555	1019	6	boiled	boil	VBN
55555	1019	7	sweet	sweet	JJ
55555	1019	8	potatoes	potato	NNS
55555	1019	9	in	in	IN
55555	1019	10	slices	slice	NNS
55555	1019	11	,	,	,
55555	1019	12	lengthwise	lengthwise	RB
55555	1019	13	,	,	,
55555	1019	14	and	and	CC
55555	1019	15	lay	lie	VBD
55555	1019	16	them	-PRON-	PRP
55555	1019	17	on	on	IN
55555	1019	18	a	a	DT
55555	1019	19	buttered	butter	VBN
55555	1019	20	griddle	griddle	NN
55555	1019	21	;	;	:
55555	1019	22	when	when	WRB
55555	1019	23	browned	brown	VBN
55555	1019	24	on	on	IN
55555	1019	25	one	one	CD
55555	1019	26	side	side	NN
55555	1019	27	turn	turn	NN
55555	1019	28	with	with	IN
55555	1019	29	a	a	DT
55555	1019	30	pancake	pancake	NN
55555	1019	31	turner	turner	NN
55555	1019	32	and	and	CC
55555	1019	33	brown	brown	VB
55555	1019	34	the	the	DT
55555	1019	35	other	other	JJ
55555	1019	36	side	side	NN
55555	1019	37	.	.	.
55555	1020	1	Sprinkle	sprinkle	VB
55555	1020	2	with	with	IN
55555	1020	3	salt	salt	NN
55555	1020	4	and	and	CC
55555	1020	5	serve	serve	VB
55555	1020	6	very	very	RB
55555	1020	7	hot	hot	JJ
55555	1020	8	.	.	.
55555	1021	1	FRIED	FRIED	NNP
55555	1021	2	SWEET	SWEET	NNP
55555	1021	3	POTATOES	POTATOES	NNP
55555	1021	4	Cut	Cut	NNP
55555	1021	5	cold	cold	JJ
55555	1021	6	boiled	boil	VBN
55555	1021	7	sweet	sweet	JJ
55555	1021	8	potatoes	potato	NNS
55555	1021	9	in	in	IN
55555	1021	10	half	half	JJ
55555	1021	11	-	-	HYPH
55555	1021	12	inch	inch	NN
55555	1021	13	squares	square	NNS
55555	1021	14	and	and	CC
55555	1021	15	fry	fry	VB
55555	1021	16	them	-PRON-	PRP
55555	1021	17	in	in	IN
55555	1021	18	melted	melted	JJ
55555	1021	19	butter	butter	NN
55555	1021	20	.	.	.
55555	1022	1	Salt	salt	NN
55555	1022	2	well	well	RB
55555	1022	3	,	,	,
55555	1022	4	and	and	CC
55555	1022	5	stir	stir	VB
55555	1022	6	with	with	IN
55555	1022	7	a	a	DT
55555	1022	8	knife	knife	NN
55555	1022	9	,	,	,
55555	1022	10	and	and	CC
55555	1022	11	let	let	VB
55555	1022	12	brown	brown	VB
55555	1022	13	as	as	RB
55555	1022	14	much	much	RB
55555	1022	15	as	as	IN
55555	1022	16	possible	possible	JJ
55555	1022	17	without	without	IN
55555	1022	18	burning	burn	VBG
55555	1022	19	.	.	.
55555	1023	1	FRENCH	FRENCH	NNP
55555	1023	2	-	-	HYPH
55555	1023	3	FRIED	FRIED	NNP
55555	1023	4	SWEET	SWEET	NNP
55555	1023	5	POTATOES	POTATOES	NNP
55555	1023	6	Cut	Cut	NNP
55555	1023	7	cold	cold	JJ
55555	1023	8	boiled	boil	VBN
55555	1023	9	sweet	sweet	JJ
55555	1023	10	potatoes	potato	NNS
55555	1023	11	in	in	IN
55555	1023	12	sixths	sixth	NNS
55555	1023	13	,	,	,
55555	1023	14	lengthwise	lengthwise	RB
55555	1023	15	,	,	,
55555	1023	16	place	place	NN
55555	1023	17	in	in	IN
55555	1023	18	a	a	DT
55555	1023	19	frying	frying	JJ
55555	1023	20	basket	basket	NN
55555	1023	21	,	,	,
55555	1023	22	and	and	CC
55555	1023	23	fry	fry	VB
55555	1023	24	for	for	IN
55555	1023	25	about	about	RB
55555	1023	26	five	five	CD
55555	1023	27	minutes	minute	NNS
55555	1023	28	,	,	,
55555	1023	29	or	or	CC
55555	1023	30	until	until	IN
55555	1023	31	well	well	RB
55555	1023	32	browned	brown	VBN
55555	1023	33	.	.	.
55555	1024	1	Drain	drain	VB
55555	1024	2	and	and	CC
55555	1024	3	sprinkle	sprinkle	VB
55555	1024	4	with	with	IN
55555	1024	5	salt	salt	NN
55555	1024	6	.	.	.
55555	1025	1	GLAZED	GLAZED	NNP
55555	1025	2	SWEET	SWEET	NNP
55555	1025	3	POTATOES	potato	NNS
55555	1025	4	Let	let	VBP
55555	1025	5	sweet	sweet	JJ
55555	1025	6	potatoes	potato	NNS
55555	1025	7	boil	boil	VB
55555	1025	8	until	until	IN
55555	1025	9	nearly	nearly	RB
55555	1025	10	done	do	VBN
55555	1025	11	,	,	,
55555	1025	12	then	then	RB
55555	1025	13	drain	drain	VB
55555	1025	14	and	and	CC
55555	1025	15	cool	cool	JJ
55555	1025	16	.	.	.
55555	1026	1	When	when	WRB
55555	1026	2	cold	cold	JJ
55555	1026	3	cut	cut	VBD
55555	1026	4	them	-PRON-	PRP
55555	1026	5	in	in	IN
55555	1026	6	inch	inch	NN
55555	1026	7	-	-	HYPH
55555	1026	8	thick	thick	JJ
55555	1026	9	slices	slice	NNS
55555	1026	10	,	,	,
55555	1026	11	or	or	CC
55555	1026	12	into	into	IN
55555	1026	13	rounds	round	NNS
55555	1026	14	with	with	IN
55555	1026	15	a	a	DT
55555	1026	16	patent	patent	NN
55555	1026	17	cutter	cutter	NN
55555	1026	18	,	,	,
55555	1026	19	mix	mix	VB
55555	1026	20	them	-PRON-	PRP
55555	1026	21	well	well	RB
55555	1026	22	with	with	IN
55555	1026	23	melted	melted	JJ
55555	1026	24	butter	butter	NN
55555	1026	25	and	and	CC
55555	1026	26	sugar	sugar	NN
55555	1026	27	,	,	,
55555	1026	28	using	use	VBG
55555	1026	29	2	2	CD
55555	1026	30	tablespoons	tablespoon	NNS
55555	1026	31	of	of	IN
55555	1026	32	sugar	sugar	NN
55555	1026	33	to	to	IN
55555	1026	34	each	each	DT
55555	1026	35	1/2	1/2	CD
55555	1026	36	cup	cup	NN
55555	1026	37	of	of	IN
55555	1026	38	butter	butter	NN
55555	1026	39	,	,	,
55555	1026	40	and	and	CC
55555	1026	41	put	put	VBD
55555	1026	42	them	-PRON-	PRP
55555	1026	43	in	in	IN
55555	1026	44	a	a	DT
55555	1026	45	deep	deep	JJ
55555	1026	46	dish	dish	NN
55555	1026	47	in	in	IN
55555	1026	48	a	a	DT
55555	1026	49	hot	hot	JJ
55555	1026	50	oven	oven	NN
55555	1026	51	for	for	IN
55555	1026	52	ten	ten	CD
55555	1026	53	minutes	minute	NNS
55555	1026	54	,	,	,
55555	1026	55	or	or	CC
55555	1026	56	until	until	IN
55555	1026	57	well	well	RB
55555	1026	58	browned	brown	VBN
55555	1026	59	.	.	.
55555	1027	1	CREAMED	creamed	JJ
55555	1027	2	SALSIFY	SALSIFY	NNP
55555	1027	3	(	(	-LRB-
55555	1027	4	OYSTER	OYSTER	NNP
55555	1027	5	PLANT	PLANT	NNP
55555	1027	6	)	)	-RRB-
55555	1027	7	Remove	remove	VB
55555	1027	8	the	the	DT
55555	1027	9	tops	top	NNS
55555	1027	10	from	from	IN
55555	1027	11	2	2	CD
55555	1027	12	bunches	bunche	NNS
55555	1027	13	of	of	IN
55555	1027	14	salsify	salsify	NN
55555	1027	15	,	,	,
55555	1027	16	scrape	scrape	VBP
55555	1027	17	and	and	CC
55555	1027	18	cut	cut	VBD
55555	1027	19	to	to	TO
55555	1027	20	shape	shape	VB
55555	1027	21	,	,	,
55555	1027	22	and	and	CC
55555	1027	23	put	put	VBD
55555	1027	24	in	in	RP
55555	1027	25	a	a	DT
55555	1027	26	bowl	bowl	NN
55555	1027	27	of	of	IN
55555	1027	28	cold	cold	JJ
55555	1027	29	water	water	NN
55555	1027	30	containing	contain	VBG
55555	1027	31	some	some	DT
55555	1027	32	lemon	lemon	NN
55555	1027	33	juice	juice	NN
55555	1027	34	,	,	,
55555	1027	35	to	to	TO
55555	1027	36	retain	retain	VB
55555	1027	37	the	the	DT
55555	1027	38	whiteness	whiteness	NN
55555	1027	39	.	.	.
55555	1028	1	Drain	drain	VB
55555	1028	2	and	and	CC
55555	1028	3	put	put	VBN
55555	1028	4	in	in	RP
55555	1028	5	boiling	boiling	NN
55555	1028	6	water	water	NN
55555	1028	7	,	,	,
55555	1028	8	using	use	VBG
55555	1028	9	enough	enough	RB
55555	1028	10	to	to	TO
55555	1028	11	cover	cover	VB
55555	1028	12	it	-PRON-	PRP
55555	1028	13	,	,	,
55555	1028	14	and	and	CC
55555	1028	15	let	let	VB
55555	1028	16	cook	cook	NN
55555	1028	17	about	about	RB
55555	1028	18	three	three	CD
55555	1028	19	quarters	quarter	NNS
55555	1028	20	of	of	IN
55555	1028	21	an	an	DT
55555	1028	22	hour	hour	NN
55555	1028	23	,	,	,
55555	1028	24	salting	salt	VBG
55555	1028	25	the	the	DT
55555	1028	26	water	water	NN
55555	1028	27	during	during	IN
55555	1028	28	the	the	DT
55555	1028	29	last	last	JJ
55555	1028	30	half	half	JJ
55555	1028	31	-	-	HYPH
55555	1028	32	hour	hour	NN
55555	1028	33	's	's	POS
55555	1028	34	boiling	boiling	NN
55555	1028	35	.	.	.
55555	1029	1	Drain	drain	VB
55555	1029	2	and	and	CC
55555	1029	3	serve	serve	VB
55555	1029	4	with	with	IN
55555	1029	5	highly	highly	RB
55555	1029	6	seasoned	season	VBN
55555	1029	7	white	white	JJ
55555	1029	8	sauce	sauce	NN
55555	1029	9	or	or	CC
55555	1029	10	parsley	parsley	NN
55555	1029	11	sauce	sauce	NN
55555	1029	12	made	make	VBN
55555	1029	13	with	with	IN
55555	1029	14	the	the	DT
55555	1029	15	water	water	NN
55555	1029	16	in	in	IN
55555	1029	17	which	which	WDT
55555	1029	18	the	the	DT
55555	1029	19	salsify	salsify	NN
55555	1029	20	cooked	cook	VBN
55555	1029	21	,	,	,
55555	1029	22	with	with	IN
55555	1029	23	the	the	DT
55555	1029	24	addition	addition	NN
55555	1029	25	of	of	IN
55555	1029	26	a	a	DT
55555	1029	27	little	little	JJ
55555	1029	28	milk	milk	NN
55555	1029	29	or	or	CC
55555	1029	30	cream	cream	NN
55555	1029	31	.	.	.
55555	1030	1	ENGLISH	ENGLISH	NNP
55555	1030	2	SALSIFY	SALSIFY	NNP
55555	1030	3	Boil	Boil	NNP
55555	1030	4	salsify	salsify	VBP
55555	1030	5	as	as	IN
55555	1030	6	directed	direct	VBN
55555	1030	7	above	above	RB
55555	1030	8	,	,	,
55555	1030	9	drain	drain	VB
55555	1030	10	,	,	,
55555	1030	11	and	and	CC
55555	1030	12	serve	serve	VB
55555	1030	13	with	with	IN
55555	1030	14	bread	bread	NN
55555	1030	15	sauce	sauce	NN
55555	1030	16	,	,	,
55555	1030	17	serving	serve	VBG
55555	1030	18	fine	fine	JJ
55555	1030	19	browned	brown	VBN
55555	1030	20	bread	bread	NN
55555	1030	21	crumbs	crumb	NNS
55555	1030	22	with	with	IN
55555	1030	23	the	the	DT
55555	1030	24	sauce	sauce	NN
55555	1030	25	.	.	.
55555	1031	1	SALSIFY	SALSIFY	NNP
55555	1031	2	IN	in	IN
55555	1031	3	COQUILLES	COQUILLES	NNP
55555	1031	4	Boil	Boil	NNP
55555	1031	5	the	the	DT
55555	1031	6	salsify	salsify	NN
55555	1031	7	as	as	IN
55555	1031	8	directed	direct	VBN
55555	1031	9	,	,	,
55555	1031	10	and	and	CC
55555	1031	11	press	press	VB
55555	1031	12	through	through	IN
55555	1031	13	a	a	DT
55555	1031	14	sieve	sieve	NN
55555	1031	15	;	;	:
55555	1031	16	then	then	RB
55555	1031	17	beat	beat	VB
55555	1031	18	into	into	IN
55555	1031	19	it	-PRON-	PRP
55555	1031	20	1	1	CD
55555	1031	21	tablespoon	tablespoon	NN
55555	1031	22	of	of	IN
55555	1031	23	butter	butter	NN
55555	1031	24	,	,	,
55555	1031	25	season	season	NN
55555	1031	26	highly	highly	RB
55555	1031	27	,	,	,
55555	1031	28	arrange	arrange	NN
55555	1031	29	in	in	IN
55555	1031	30	buttered	butter	VBN
55555	1031	31	coquilles	coquille	NNS
55555	1031	32	or	or	CC
55555	1031	33	ramekins	ramekin	NNS
55555	1031	34	,	,	,
55555	1031	35	sprinkle	sprinkle	VBP
55555	1031	36	grated	grate	VBN
55555	1031	37	cheese	cheese	NN
55555	1031	38	over	over	IN
55555	1031	39	the	the	DT
55555	1031	40	top	top	NN
55555	1031	41	,	,	,
55555	1031	42	and	and	CC
55555	1031	43	let	let	VB
55555	1031	44	brown	brown	JJ
55555	1031	45	in	in	IN
55555	1031	46	the	the	DT
55555	1031	47	oven	oven	NN
55555	1031	48	.	.	.
55555	1032	1	ESCALLOPED	ESCALLOPED	NNP
55555	1032	2	SALSIFY	SALSIFY	NNP
55555	1032	3	Boil	Boil	NNP
55555	1032	4	salsify	salsify	VBP
55555	1032	5	as	as	IN
55555	1032	6	directed	direct	VBN
55555	1032	7	,	,	,
55555	1032	8	not	not	RB
55555	1032	9	letting	let	VBG
55555	1032	10	it	-PRON-	PRP
55555	1032	11	quite	quite	RB
55555	1032	12	finish	finish	NN
55555	1032	13	cooking	cooking	NN
55555	1032	14	;	;	:
55555	1032	15	slice	slice	NN
55555	1032	16	,	,	,
55555	1032	17	and	and	CC
55555	1032	18	arrange	arrange	NN
55555	1032	19	in	in	IN
55555	1032	20	buttered	butter	VBN
55555	1032	21	baking	baking	NN
55555	1032	22	dish	dish	NN
55555	1032	23	,	,	,
55555	1032	24	with	with	IN
55555	1032	25	layers	layer	NNS
55555	1032	26	of	of	IN
55555	1032	27	slightly	slightly	RB
55555	1032	28	browned	brown	VBN
55555	1032	29	crumbs	crumb	NNS
55555	1032	30	dotted	dot	VBN
55555	1032	31	with	with	IN
55555	1032	32	butter	butter	NN
55555	1032	33	,	,	,
55555	1032	34	and	and	CC
55555	1032	35	sprinkled	sprinkle	VBN
55555	1032	36	with	with	IN
55555	1032	37	pepper	pepper	NN
55555	1032	38	,	,	,
55555	1032	39	salt	salt	NN
55555	1032	40	,	,	,
55555	1032	41	and	and	CC
55555	1032	42	paprika	paprika	NNP
55555	1032	43	.	.	.
55555	1033	1	Pour	pour	NN
55555	1033	2	1/2	1/2	CD
55555	1033	3	cup	cup	NN
55555	1033	4	of	of	IN
55555	1033	5	milk	milk	NN
55555	1033	6	or	or	CC
55555	1033	7	cream	cream	NN
55555	1033	8	over	over	RP
55555	1033	9	to	to	TO
55555	1033	10	dampen	dampen	VB
55555	1033	11	,	,	,
55555	1033	12	then	then	RB
55555	1033	13	cover	cover	VB
55555	1033	14	the	the	DT
55555	1033	15	top	top	NN
55555	1033	16	with	with	IN
55555	1033	17	crumbs	crumb	NNS
55555	1033	18	,	,	,
55555	1033	19	and	and	CC
55555	1033	20	bake	bake	VB
55555	1033	21	about	about	RB
55555	1033	22	fifteen	fifteen	CD
55555	1033	23	minutes	minute	NNS
55555	1033	24	.	.	.
55555	1034	1	An	an	DT
55555	1034	2	egg	egg	NN
55555	1034	3	can	can	MD
55555	1034	4	be	be	VB
55555	1034	5	beaten	beat	VBN
55555	1034	6	with	with	IN
55555	1034	7	the	the	DT
55555	1034	8	milk	milk	NN
55555	1034	9	to	to	TO
55555	1034	10	make	make	VB
55555	1034	11	the	the	DT
55555	1034	12	dish	dish	NN
55555	1034	13	richer	rich	JJR
55555	1034	14	if	if	IN
55555	1034	15	wanted	want	VBN
55555	1034	16	.	.	.
55555	1035	1	MASHED	mashed	JJ
55555	1035	2	BLACK	black	NN
55555	1035	3	SALSIFY	salsify	NN
55555	1035	4	(	(	-LRB-
55555	1035	5	SCHWARZWURZEL	SCHWARZWURZEL	NNP
55555	1035	6	)	)	-RRB-
55555	1035	7	Proceed	proceed	VB
55555	1035	8	as	as	IN
55555	1035	9	with	with	IN
55555	1035	10	ordinary	ordinary	JJ
55555	1035	11	salsify	salsify	NN
55555	1035	12	,	,	,
55555	1035	13	except	except	IN
55555	1035	14	that	that	IN
55555	1035	15	it	-PRON-	PRP
55555	1035	16	is	be	VBZ
55555	1035	17	best	good	JJS
55555	1035	18	not	not	RB
55555	1035	19	to	to	TO
55555	1035	20	peel	peel	VB
55555	1035	21	or	or	CC
55555	1035	22	cut	cut	VB
55555	1035	23	this	this	DT
55555	1035	24	sort	sort	NN
55555	1035	25	of	of	IN
55555	1035	26	salsify	salsify	NN
55555	1035	27	until	until	IN
55555	1035	28	after	after	IN
55555	1035	29	boiling	boil	VBG
55555	1035	30	.	.	.
55555	1036	1	When	when	WRB
55555	1036	2	boiled	boil	VBN
55555	1036	3	,	,	,
55555	1036	4	peel	peel	NN
55555	1036	5	,	,	,
55555	1036	6	and	and	CC
55555	1036	7	mash	mash	VB
55555	1036	8	the	the	DT
55555	1036	9	white	white	JJ
55555	1036	10	part	part	NN
55555	1036	11	,	,	,
55555	1036	12	using	use	VBG
55555	1036	13	1	1	CD
55555	1036	14	tablespoon	tablespoon	NN
55555	1036	15	of	of	IN
55555	1036	16	cream	cream	NN
55555	1036	17	to	to	IN
55555	1036	18	each	each	DT
55555	1036	19	cup	cup	NN
55555	1036	20	of	of	IN
55555	1036	21	salsify	salsify	NN
55555	1036	22	,	,	,
55555	1036	23	1	1	CD
55555	1036	24	teaspoon	teaspoon	NN
55555	1036	25	of	of	IN
55555	1036	26	butter	butter	NN
55555	1036	27	,	,	,
55555	1036	28	pepper	pepper	NN
55555	1036	29	,	,	,
55555	1036	30	and	and	CC
55555	1036	31	salt	salt	NN
55555	1036	32	.	.	.
55555	1037	1	Arrange	arrange	NN
55555	1037	2	in	in	IN
55555	1037	3	individual	individual	JJ
55555	1037	4	dishes	dish	NNS
55555	1037	5	or	or	CC
55555	1037	6	cases	case	NNS
55555	1037	7	with	with	IN
55555	1037	8	crumbs	crumb	NNS
55555	1037	9	on	on	IN
55555	1037	10	top	top	NN
55555	1037	11	,	,	,
55555	1037	12	and	and	CC
55555	1037	13	bake	bake	VB
55555	1037	14	ten	ten	CD
55555	1037	15	minutes	minute	NNS
55555	1037	16	to	to	TO
55555	1037	17	brown	brown	VB
55555	1037	18	.	.	.
55555	1038	1	FRIED	FRIED	NNP
55555	1038	2	SALSIFY	SALSIFY	NNP
55555	1038	3	TARTARE	TARTARE	NNP
55555	1038	4	Use	Use	NNP
55555	1038	5	cold	cold	JJ
55555	1038	6	boiled	boil	VBN
55555	1038	7	salsify	salsify	NN
55555	1038	8	,	,	,
55555	1038	9	cut	cut	VBN
55555	1038	10	in	in	IN
55555	1038	11	any	any	DT
55555	1038	12	shape	shape	NN
55555	1038	13	desired	desire	VBN
55555	1038	14	,	,	,
55555	1038	15	dip	dip	NN
55555	1038	16	in	in	IN
55555	1038	17	egg	egg	NN
55555	1038	18	and	and	CC
55555	1038	19	crumbs	crumb	VBZ
55555	1038	20	,	,	,
55555	1038	21	and	and	CC
55555	1038	22	fry	fry	VB
55555	1038	23	in	in	IN
55555	1038	24	hot	hot	JJ
55555	1038	25	fat	fat	NN
55555	1038	26	until	until	IN
55555	1038	27	browned	brown	VBN
55555	1038	28	.	.	.
55555	1039	1	Drain	drain	VB
55555	1039	2	well	well	RB
55555	1039	3	,	,	,
55555	1039	4	dredge	dredge	VB
55555	1039	5	with	with	IN
55555	1039	6	salt	salt	NN
55555	1039	7	,	,	,
55555	1039	8	and	and	CC
55555	1039	9	serve	serve	VB
55555	1039	10	with	with	IN
55555	1039	11	sauce	sauce	NN
55555	1039	12	Tartare	Tartare	NNP
55555	1039	13	.	.	.
55555	1040	1	SPINACH	SPINACH	NNP
55555	1040	2	Spinach	Spinach	NNP
55555	1040	3	should	should	MD
55555	1040	4	be	be	VB
55555	1040	5	well	well	RB
55555	1040	6	picked	pick	VBN
55555	1040	7	over	over	RP
55555	1040	8	,	,	,
55555	1040	9	leaf	leaf	NN
55555	1040	10	by	by	IN
55555	1040	11	leaf	leaf	NN
55555	1040	12	,	,	,
55555	1040	13	and	and	CC
55555	1040	14	washed	wash	VBD
55555	1040	15	in	in	IN
55555	1040	16	several	several	JJ
55555	1040	17	different	different	JJ
55555	1040	18	waters	water	NNS
55555	1040	19	,	,	,
55555	1040	20	and	and	CC
55555	1040	21	changed	change	VBD
55555	1040	22	to	to	IN
55555	1040	23	a	a	DT
55555	1040	24	different	different	JJ
55555	1040	25	pan	pan	NN
55555	1040	26	each	each	DT
55555	1040	27	time	time	NN
55555	1040	28	it	-PRON-	PRP
55555	1040	29	is	be	VBZ
55555	1040	30	washed	wash	VBN
55555	1040	31	,	,	,
55555	1040	32	that	that	IN
55555	1040	33	the	the	DT
55555	1040	34	sand	sand	NN
55555	1040	35	may	may	MD
55555	1040	36	be	be	VB
55555	1040	37	left	leave	VBN
55555	1040	38	behind	behind	RB
55555	1040	39	with	with	IN
55555	1040	40	each	each	DT
55555	1040	41	washing	washing	NN
55555	1040	42	.	.	.
55555	1041	1	Then	then	RB
55555	1041	2	put	put	VB
55555	1041	3	it	-PRON-	PRP
55555	1041	4	in	in	IN
55555	1041	5	a	a	DT
55555	1041	6	large	large	JJ
55555	1041	7	kettle	kettle	NN
55555	1041	8	,	,	,
55555	1041	9	with	with	IN
55555	1041	10	a	a	DT
55555	1041	11	scant	scant	JJ
55555	1041	12	cup	cup	NN
55555	1041	13	of	of	IN
55555	1041	14	water	water	NN
55555	1041	15	for	for	IN
55555	1041	16	a	a	DT
55555	1041	17	peck	peck	NN
55555	1041	18	of	of	IN
55555	1041	19	spinach	spinach	NN
55555	1041	20	,	,	,
55555	1041	21	and	and	CC
55555	1041	22	let	let	VB
55555	1041	23	it	-PRON-	PRP
55555	1041	24	cook	cook	VB
55555	1041	25	over	over	IN
55555	1041	26	a	a	DT
55555	1041	27	slow	slow	JJ
55555	1041	28	fire	fire	NN
55555	1041	29	until	until	IN
55555	1041	30	tender	tender	NN
55555	1041	31	;	;	:
55555	1041	32	in	in	IN
55555	1041	33	this	this	DT
55555	1041	34	way	way	NN
55555	1041	35	its	-PRON-	PRP$
55555	1041	36	own	own	JJ
55555	1041	37	juices	juice	NNS
55555	1041	38	will	will	MD
55555	1041	39	be	be	VB
55555	1041	40	extracted	extract	VBN
55555	1041	41	,	,	,
55555	1041	42	and	and	CC
55555	1041	43	it	-PRON-	PRP
55555	1041	44	will	will	MD
55555	1041	45	be	be	VB
55555	1041	46	more	more	RBR
55555	1041	47	tasty	tasty	JJ
55555	1041	48	than	than	IN
55555	1041	49	if	if	IN
55555	1041	50	cooked	cook	VBN
55555	1041	51	in	in	IN
55555	1041	52	water	water	NN
55555	1041	53	.	.	.
55555	1042	1	It	-PRON-	PRP
55555	1042	2	should	should	MD
55555	1042	3	be	be	VB
55555	1042	4	then	then	RB
55555	1042	5	drained	drain	VBN
55555	1042	6	and	and	CC
55555	1042	7	chopped	chop	VBD
55555	1042	8	extremely	extremely	RB
55555	1042	9	fine	fine	JJ
55555	1042	10	,	,	,
55555	1042	11	or	or	CC
55555	1042	12	until	until	IN
55555	1042	13	as	as	IN
55555	1042	14	nearly	nearly	RB
55555	1042	15	a	a	DT
55555	1042	16	pulp	pulp	NN
55555	1042	17	as	as	IN
55555	1042	18	possible	possible	JJ
55555	1042	19	,	,	,
55555	1042	20	and	and	CC
55555	1042	21	then	then	RB
55555	1042	22	mashed	mash	VBD
55555	1042	23	in	in	IN
55555	1042	24	a	a	DT
55555	1042	25	mortar	mortar	NN
55555	1042	26	or	or	CC
55555	1042	27	with	with	IN
55555	1042	28	a	a	DT
55555	1042	29	potato	potato	NN
55555	1042	30	-	-	HYPH
55555	1042	31	masher	masher	NN
55555	1042	32	.	.	.
55555	1043	1	It	-PRON-	PRP
55555	1043	2	is	be	VBZ
55555	1043	3	then	then	RB
55555	1043	4	ready	ready	JJ
55555	1043	5	to	to	TO
55555	1043	6	prepare	prepare	VB
55555	1043	7	in	in	IN
55555	1043	8	any	any	DT
55555	1043	9	way	way	NN
55555	1043	10	desired	desire	VBN
55555	1043	11	for	for	IN
55555	1043	12	the	the	DT
55555	1043	13	table	table	NN
55555	1043	14	.	.	.
55555	1044	1	Delicious	delicious	JJ
55555	1044	2	spinach	spinach	NN
55555	1044	3	can	can	MD
55555	1044	4	be	be	VB
55555	1044	5	had	have	VBN
55555	1044	6	canned	can	VBN
55555	1044	7	,	,	,
55555	1044	8	and	and	CC
55555	1044	9	if	if	IN
55555	1044	10	this	this	DT
55555	1044	11	is	be	VBZ
55555	1044	12	used	use	VBN
55555	1044	13	it	-PRON-	PRP
55555	1044	14	needs	need	VBZ
55555	1044	15	only	only	RB
55555	1044	16	to	to	TO
55555	1044	17	be	be	VB
55555	1044	18	very	very	RB
55555	1044	19	finely	finely	RB
55555	1044	20	chopped	chop	VBN
55555	1044	21	and	and	CC
55555	1044	22	mashed	mash	VBN
55555	1044	23	,	,	,
55555	1044	24	then	then	RB
55555	1044	25	seasoned	season	VBD
55555	1044	26	,	,	,
55555	1044	27	and	and	CC
55555	1044	28	prepared	prepare	VBD
55555	1044	29	in	in	IN
55555	1044	30	any	any	DT
55555	1044	31	of	of	IN
55555	1044	32	the	the	DT
55555	1044	33	following	follow	VBG
55555	1044	34	ways	way	NNS
55555	1044	35	.	.	.
55555	1045	1	GERMAN	GERMAN	NNP
55555	1045	2	SPINACH	SPINACH	NNP
55555	1045	3	Melt	melt	NN
55555	1045	4	1	1	CD
55555	1045	5	tablespoon	tablespoon	NN
55555	1045	6	of	of	IN
55555	1045	7	butter	butter	NN
55555	1045	8	in	in	IN
55555	1045	9	a	a	DT
55555	1045	10	saucepan	saucepan	NN
55555	1045	11	,	,	,
55555	1045	12	and	and	CC
55555	1045	13	in	in	IN
55555	1045	14	it	-PRON-	PRP
55555	1045	15	let	let	VBD
55555	1045	16	simmer	simmer	NN
55555	1045	17	for	for	IN
55555	1045	18	ten	ten	CD
55555	1045	19	minutes	minute	NNS
55555	1045	20	1	1	CD
55555	1045	21	good	good	JJ
55555	1045	22	-	-	HYPH
55555	1045	23	sized	sized	JJ
55555	1045	24	onion	onion	NN
55555	1045	25	that	that	WDT
55555	1045	26	has	have	VBZ
55555	1045	27	been	be	VBN
55555	1045	28	finely	finely	RB
55555	1045	29	chopped	chop	VBN
55555	1045	30	,	,	,
55555	1045	31	then	then	RB
55555	1045	32	add	add	VB
55555	1045	33	4	4	CD
55555	1045	34	cups	cup	NNS
55555	1045	35	of	of	IN
55555	1045	36	the	the	DT
55555	1045	37	boiled	boil	VBN
55555	1045	38	,	,	,
55555	1045	39	chopped	chop	VBN
55555	1045	40	,	,	,
55555	1045	41	and	and	CC
55555	1045	42	mashed	mash	VBD
55555	1045	43	spinach	spinach	NN
55555	1045	44	to	to	IN
55555	1045	45	it	-PRON-	PRP
55555	1045	46	,	,	,
55555	1045	47	and	and	CC
55555	1045	48	stir	stir	VB
55555	1045	49	well	well	RB
55555	1045	50	together	together	RB
55555	1045	51	,	,	,
55555	1045	52	and	and	CC
55555	1045	53	season	season	NN
55555	1045	54	thoroughly	thoroughly	RB
55555	1045	55	with	with	IN
55555	1045	56	salt	salt	NN
55555	1045	57	and	and	CC
55555	1045	58	pepper	pepper	NN
55555	1045	59	;	;	,
55555	1045	60	finish	finish	NN
55555	1045	61	with	with	IN
55555	1045	62	1/2	1/2	CD
55555	1045	63	teaspoon	teaspoon	NN
55555	1045	64	of	of	IN
55555	1045	65	grated	grate	VBN
55555	1045	66	nutmeg	nutmeg	NNP
55555	1045	67	,	,	,
55555	1045	68	and	and	CC
55555	1045	69	1	1	CD
55555	1045	70	or	or	CC
55555	1045	71	2	2	CD
55555	1045	72	tablespoons	tablespoon	NNS
55555	1045	73	of	of	IN
55555	1045	74	whipped	whip	VBN
55555	1045	75	cream	cream	NN
55555	1045	76	,	,	,
55555	1045	77	and	and	CC
55555	1045	78	pile	pile	VB
55555	1045	79	high	high	RB
55555	1045	80	in	in	IN
55555	1045	81	a	a	DT
55555	1045	82	heated	heated	JJ
55555	1045	83	dish	dish	NN
55555	1045	84	,	,	,
55555	1045	85	covering	cover	VBG
55555	1045	86	the	the	DT
55555	1045	87	top	top	NN
55555	1045	88	with	with	IN
55555	1045	89	the	the	DT
55555	1045	90	chopped	chop	VBN
55555	1045	91	whites	white	NNS
55555	1045	92	and	and	CC
55555	1045	93	riced	rice	VBD
55555	1045	94	yolks	yolk	NNS
55555	1045	95	of	of	IN
55555	1045	96	2	2	CD
55555	1045	97	hard	hard	RB
55555	1045	98	-	-	HYPH
55555	1045	99	boiled	boil	VBN
55555	1045	100	eggs	egg	NNS
55555	1045	101	.	.	.
55555	1046	1	SPINACH	spinach	VB
55555	1046	2	WITH	with	IN
55555	1046	3	WHITE	WHITE	NNP
55555	1046	4	SAUCE	SAUCE	NNP
55555	1046	5	Prepare	Prepare	NNP
55555	1046	6	as	as	IN
55555	1046	7	in	in	IN
55555	1046	8	the	the	DT
55555	1046	9	above	above	JJ
55555	1046	10	recipe	recipe	NN
55555	1046	11	,	,	,
55555	1046	12	using	use	VBG
55555	1046	13	,	,	,
55555	1046	14	instead	instead	RB
55555	1046	15	of	of	IN
55555	1046	16	the	the	DT
55555	1046	17	cream	cream	NN
55555	1046	18	,	,	,
55555	1046	19	1/2	1/2	CD
55555	1046	20	cup	cup	NN
55555	1046	21	of	of	IN
55555	1046	22	highly	highly	RB
55555	1046	23	seasoned	season	VBN
55555	1046	24	white	white	JJ
55555	1046	25	sauce	sauce	NN
55555	1046	26	,	,	,
55555	1046	27	and	and	CC
55555	1046	28	at	at	IN
55555	1046	29	the	the	DT
55555	1046	30	last	last	JJ
55555	1046	31	add	add	NN
55555	1046	32	the	the	DT
55555	1046	33	juice	juice	NN
55555	1046	34	of	of	IN
55555	1046	35	1	1	CD
55555	1046	36	lemon	lemon	NN
55555	1046	37	or	or	CC
55555	1046	38	1	1	CD
55555	1046	39	tablespoon	tablespoon	NN
55555	1046	40	of	of	IN
55555	1046	41	reduced	reduce	VBN
55555	1046	42	vinegar	vinegar	NN
55555	1046	43	.	.	.
55555	1047	1	GERMAN	german	JJ
55555	1047	2	SPINACH	spinach	VBP
55555	1047	3	WITH	with	IN
55555	1047	4	RHUBARB	RHUBARB	NNS
55555	1047	5	Another	another	DT
55555	1047	6	German	german	JJ
55555	1047	7	way	way	NN
55555	1047	8	of	of	IN
55555	1047	9	preparing	prepare	VBG
55555	1047	10	spinach	spinach	NN
55555	1047	11	is	be	VBZ
55555	1047	12	to	to	TO
55555	1047	13	cook	cook	VB
55555	1047	14	rhubarb	rhubarb	JJ
55555	1047	15	leaves	leave	NNS
55555	1047	16	or	or	CC
55555	1047	17	flowers	flower	NNS
55555	1047	18	(	(	-LRB-
55555	1047	19	or	or	CC
55555	1047	20	both	both	DT
55555	1047	21	)	)	-RRB-
55555	1047	22	with	with	IN
55555	1047	23	the	the	DT
55555	1047	24	spinach	spinach	NN
55555	1047	25	for	for	IN
55555	1047	26	the	the	DT
55555	1047	27	purée	purée	NN
55555	1047	28	and	and	CC
55555	1047	29	to	to	TO
55555	1047	30	add	add	VB
55555	1047	31	chives	chive	NNS
55555	1047	32	.	.	.
55555	1048	1	If	if	IN
55555	1048	2	canned	canned	JJ
55555	1048	3	spinach	spinach	NN
55555	1048	4	is	be	VBZ
55555	1048	5	used	use	VBN
55555	1048	6	the	the	DT
55555	1048	7	rhubarb	rhubarb	JJ
55555	1048	8	leaves	leave	NNS
55555	1048	9	should	should	MD
55555	1048	10	be	be	VB
55555	1048	11	cooked	cook	VBN
55555	1048	12	and	and	CC
55555	1048	13	chopped	chop	VBN
55555	1048	14	and	and	CC
55555	1048	15	added	add	VBN
55555	1048	16	to	to	IN
55555	1048	17	the	the	DT
55555	1048	18	canned	canned	JJ
55555	1048	19	spinach	spinach	NN
55555	1048	20	before	before	IN
55555	1048	21	it	-PRON-	PRP
55555	1048	22	is	be	VBZ
55555	1048	23	macerated	macerate	VBN
55555	1048	24	.	.	.
55555	1049	1	ITALIAN	italian	JJ
55555	1049	2	SPINACH	SPINACH	NNP
55555	1049	3	Wash	wash	NN
55555	1049	4	1/2	1/2	CD
55555	1049	5	peck	peck	NN
55555	1049	6	spinach	spinach	NN
55555	1049	7	and	and	CC
55555	1049	8	cook	cook	VBP
55555	1049	9	twenty	twenty	CD
55555	1049	10	-	-	HYPH
55555	1049	11	five	five	CD
55555	1049	12	minutes	minute	NNS
55555	1049	13	without	without	IN
55555	1049	14	water	water	NN
55555	1049	15	.	.	.
55555	1050	1	Drain	drain	NN
55555	1050	2	,	,	,
55555	1050	3	chop	chop	VB
55555	1050	4	to	to	IN
55555	1050	5	a	a	DT
55555	1050	6	fine	fine	JJ
55555	1050	7	pulp	pulp	NN
55555	1050	8	,	,	,
55555	1050	9	mash	mash	NN
55555	1050	10	until	until	IN
55555	1050	11	smooth	smooth	JJ
55555	1050	12	in	in	IN
55555	1050	13	a	a	DT
55555	1050	14	mortar	mortar	NN
55555	1050	15	,	,	,
55555	1050	16	season	season	NN
55555	1050	17	with	with	IN
55555	1050	18	1	1	CD
55555	1050	19	tablespoon	tablespoon	NN
55555	1050	20	of	of	IN
55555	1050	21	butter	butter	NN
55555	1050	22	,	,	,
55555	1050	23	salt	salt	NN
55555	1050	24	and	and	CC
55555	1050	25	pepper	pepper	NN
55555	1050	26	,	,	,
55555	1050	27	and	and	CC
55555	1050	28	encircle	encircle	VB
55555	1050	29	with	with	IN
55555	1050	30	a	a	DT
55555	1050	31	garnish	garnish	NN
55555	1050	32	of	of	IN
55555	1050	33	well	well	RB
55555	1050	34	-	-	HYPH
55555	1050	35	scrambled	scramble	VBN
55555	1050	36	eggs	egg	NNS
55555	1050	37	to	to	TO
55555	1050	38	which	which	WDT
55555	1050	39	has	have	VBZ
55555	1050	40	been	be	VBN
55555	1050	41	added	add	VBN
55555	1050	42	2	2	CD
55555	1050	43	tablespoons	tablespoon	NNS
55555	1050	44	of	of	IN
55555	1050	45	grated	grate	VBN
55555	1050	46	cheese	cheese	NN
55555	1050	47	.	.	.
55555	1051	1	NOVELTY	NOVELTY	NNP
55555	1051	2	SPINACH	SPINACH	NNP
55555	1051	3	Drain	drain	VBP
55555	1051	4	a	a	DT
55555	1051	5	can	can	MD
55555	1051	6	of	of	IN
55555	1051	7	spinach	spinach	NN
55555	1051	8	and	and	CC
55555	1051	9	chop	chop	VB
55555	1051	10	it	-PRON-	PRP
55555	1051	11	very	very	RB
55555	1051	12	fine	fine	JJ
55555	1051	13	,	,	,
55555	1051	14	and	and	CC
55555	1051	15	then	then	RB
55555	1051	16	mash	mash	VB
55555	1051	17	it	-PRON-	PRP
55555	1051	18	until	until	IN
55555	1051	19	smooth	smooth	JJ
55555	1051	20	.	.	.
55555	1052	1	Put	put	VB
55555	1052	2	it	-PRON-	PRP
55555	1052	3	in	in	IN
55555	1052	4	a	a	DT
55555	1052	5	saucepan	saucepan	NN
55555	1052	6	with	with	IN
55555	1052	7	1	1	CD
55555	1052	8	tablespoon	tablespoon	NN
55555	1052	9	of	of	IN
55555	1052	10	chopped	chop	VBN
55555	1052	11	chives	chive	NNS
55555	1052	12	or	or	CC
55555	1052	13	grated	grate	VBN
55555	1052	14	onion	onion	NN
55555	1052	15	,	,	,
55555	1052	16	salt	salt	NN
55555	1052	17	and	and	CC
55555	1052	18	pepper	pepper	NN
55555	1052	19	,	,	,
55555	1052	20	and	and	CC
55555	1052	21	sprinkle	sprinkle	VB
55555	1052	22	the	the	DT
55555	1052	23	whole	whole	JJ
55555	1052	24	surface	surface	NN
55555	1052	25	well	well	RB
55555	1052	26	with	with	IN
55555	1052	27	grated	grate	VBN
55555	1052	28	nutmeg	nutmeg	NNP
55555	1052	29	.	.	.
55555	1053	1	Hard	hard	JJ
55555	1053	2	boil	boil	VB
55555	1053	3	3	3	CD
55555	1053	4	eggs	egg	NNS
55555	1053	5	,	,	,
55555	1053	6	remove	remove	VB
55555	1053	7	the	the	DT
55555	1053	8	yolks	yolk	NNS
55555	1053	9	,	,	,
55555	1053	10	and	and	CC
55555	1053	11	mix	mix	VB
55555	1053	12	them	-PRON-	PRP
55555	1053	13	thoroughly	thoroughly	RB
55555	1053	14	with	with	IN
55555	1053	15	the	the	DT
55555	1053	16	spinach	spinach	NN
55555	1053	17	.	.	.
55555	1054	1	Chop	chop	VB
55555	1054	2	the	the	DT
55555	1054	3	whites	white	NNS
55555	1054	4	,	,	,
55555	1054	5	and	and	CC
55555	1054	6	arrange	arrange	VB
55555	1054	7	the	the	DT
55555	1054	8	spinach	spinach	NN
55555	1054	9	on	on	IN
55555	1054	10	rounds	round	NNS
55555	1054	11	of	of	IN
55555	1054	12	toast	toast	NN
55555	1054	13	,	,	,
55555	1054	14	placing	place	VBG
55555	1054	15	2	2	CD
55555	1054	16	tablespoons	tablespoon	NNS
55555	1054	17	on	on	IN
55555	1054	18	each	each	DT
55555	1054	19	piece	piece	NN
55555	1054	20	,	,	,
55555	1054	21	garnish	garnish	VB
55555	1054	22	with	with	IN
55555	1054	23	the	the	DT
55555	1054	24	whites	white	NNS
55555	1054	25	of	of	IN
55555	1054	26	the	the	DT
55555	1054	27	eggs	egg	NNS
55555	1054	28	,	,	,
55555	1054	29	and	and	CC
55555	1054	30	pour	pour	VB
55555	1054	31	on	on	IN
55555	1054	32	each	each	DT
55555	1054	33	2	2	CD
55555	1054	34	tablespoons	tablespoon	NNS
55555	1054	35	of	of	IN
55555	1054	36	cheese	cheese	NN
55555	1054	37	sauce	sauce	NN
55555	1054	38	.	.	.
55555	1055	1	If	if	IN
55555	1055	2	the	the	DT
55555	1055	3	arrangement	arrangement	NN
55555	1055	4	on	on	IN
55555	1055	5	toast	toast	NN
55555	1055	6	is	be	VBZ
55555	1055	7	not	not	RB
55555	1055	8	desired	desire	VBN
55555	1055	9	,	,	,
55555	1055	10	the	the	DT
55555	1055	11	cheese	cheese	NN
55555	1055	12	sauce	sauce	NN
55555	1055	13	can	can	MD
55555	1055	14	be	be	VB
55555	1055	15	mixed	mix	VBN
55555	1055	16	with	with	IN
55555	1055	17	the	the	DT
55555	1055	18	spinach	spinach	NN
55555	1055	19	before	before	IN
55555	1055	20	serving	serve	VBG
55555	1055	21	it	-PRON-	PRP
55555	1055	22	.	.	.
55555	1056	1	SPINACH	SPINACH	NNP
55555	1056	2	SOUFFLÉ	SOUFFLÉ	NNP
55555	1056	3	Take	take	VBP
55555	1056	4	2	2	CD
55555	1056	5	cups	cup	NNS
55555	1056	6	of	of	IN
55555	1056	7	cooked	cook	VBN
55555	1056	8	chopped	chopped	JJ
55555	1056	9	spinach	spinach	NN
55555	1056	10	,	,	,
55555	1056	11	mash	mash	NN
55555	1056	12	to	to	IN
55555	1056	13	a	a	DT
55555	1056	14	pulp	pulp	NN
55555	1056	15	,	,	,
55555	1056	16	add	add	VB
55555	1056	17	1	1	CD
55555	1056	18	cup	cup	NN
55555	1056	19	of	of	IN
55555	1056	20	white	white	JJ
55555	1056	21	sauce	sauce	NN
55555	1056	22	and	and	CC
55555	1056	23	the	the	DT
55555	1056	24	whites	white	NNS
55555	1056	25	of	of	IN
55555	1056	26	2	2	CD
55555	1056	27	eggs	egg	NNS
55555	1056	28	beaten	beat	VBN
55555	1056	29	very	very	RB
55555	1056	30	stiff	stiff	JJ
55555	1056	31	,	,	,
55555	1056	32	season	season	NN
55555	1056	33	well	well	RB
55555	1056	34	,	,	,
55555	1056	35	and	and	CC
55555	1056	36	pile	pile	VBP
55555	1056	37	lightly	lightly	RB
55555	1056	38	in	in	IN
55555	1056	39	timbale	timbale	JJ
55555	1056	40	cups	cup	NNS
55555	1056	41	;	;	,
55555	1056	42	set	set	VBD
55555	1056	43	these	these	DT
55555	1056	44	in	in	IN
55555	1056	45	a	a	DT
55555	1056	46	pan	pan	NN
55555	1056	47	of	of	IN
55555	1056	48	water	water	NN
55555	1056	49	,	,	,
55555	1056	50	and	and	CC
55555	1056	51	let	let	VB
55555	1056	52	bake	bake	NN
55555	1056	53	in	in	IN
55555	1056	54	a	a	DT
55555	1056	55	moderate	moderate	JJ
55555	1056	56	oven	oven	NN
55555	1056	57	for	for	IN
55555	1056	58	fifteen	fifteen	CD
55555	1056	59	minutes	minute	NNS
55555	1056	60	or	or	CC
55555	1056	61	less	less	JJR
55555	1056	62	.	.	.
55555	1057	1	Before	before	IN
55555	1057	2	serving	serve	VBG
55555	1057	3	sprinkle	sprinkle	JJ
55555	1057	4	the	the	DT
55555	1057	5	top	top	NN
55555	1057	6	of	of	IN
55555	1057	7	each	each	DT
55555	1057	8	with	with	IN
55555	1057	9	riced	rice	VBN
55555	1057	10	yolk	yolk	NN
55555	1057	11	of	of	IN
55555	1057	12	hard	hard	RB
55555	1057	13	-	-	HYPH
55555	1057	14	boiled	boil	VBN
55555	1057	15	egg	egg	NN
55555	1057	16	.	.	.
55555	1058	1	BAKED	BAKED	NNP
55555	1058	2	SQUASH	SQUASH	NNP
55555	1058	3	OR	or	CC
55555	1058	4	PUMPKIN	pumpkin	NN
55555	1058	5	Cut	Cut	NNP
55555	1058	6	a	a	DT
55555	1058	7	pumpkin	pumpkin	NN
55555	1058	8	or	or	CC
55555	1058	9	a	a	DT
55555	1058	10	squash	squash	NN
55555	1058	11	in	in	IN
55555	1058	12	triangular	triangular	JJ
55555	1058	13	or	or	CC
55555	1058	14	square	square	JJ
55555	1058	15	pieces	piece	NNS
55555	1058	16	,	,	,
55555	1058	17	about	about	RB
55555	1058	18	three	three	CD
55555	1058	19	inches	inch	NNS
55555	1058	20	across	across	IN
55555	1058	21	,	,	,
55555	1058	22	scrape	scrape	VB
55555	1058	23	the	the	DT
55555	1058	24	seeds	seed	NNS
55555	1058	25	,	,	,
55555	1058	26	etc	etc	FW
55555	1058	27	.	.	FW
55555	1058	28	,	,	,
55555	1058	29	from	from	IN
55555	1058	30	each	each	DT
55555	1058	31	piece	piece	NN
55555	1058	32	,	,	,
55555	1058	33	and	and	CC
55555	1058	34	sprinkle	sprinkle	VB
55555	1058	35	with	with	IN
55555	1058	36	salt	salt	NN
55555	1058	37	and	and	CC
55555	1058	38	pepper	pepper	NN
55555	1058	39	,	,	,
55555	1058	40	and	and	CC
55555	1058	41	spread	spread	VBD
55555	1058	42	with	with	IN
55555	1058	43	butter	butter	NN
55555	1058	44	.	.	.
55555	1059	1	Set	Set	VBN
55555	1059	2	in	in	IN
55555	1059	3	a	a	DT
55555	1059	4	moderate	moderate	JJ
55555	1059	5	oven	oven	NN
55555	1059	6	and	and	CC
55555	1059	7	bake	bake	VB
55555	1059	8	for	for	IN
55555	1059	9	half	half	PDT
55555	1059	10	an	an	DT
55555	1059	11	hour	hour	NN
55555	1059	12	or	or	CC
55555	1059	13	until	until	IN
55555	1059	14	browned	brown	VBN
55555	1059	15	.	.	.
55555	1060	1	Serve	serve	VB
55555	1060	2	garnished	garnish	VBN
55555	1060	3	with	with	IN
55555	1060	4	sprigs	sprig	NNS
55555	1060	5	of	of	IN
55555	1060	6	parsley	parsley	NNP
55555	1060	7	.	.	.
55555	1061	1	It	-PRON-	PRP
55555	1061	2	should	should	MD
55555	1061	3	be	be	VB
55555	1061	4	eaten	eat	VBN
55555	1061	5	from	from	IN
55555	1061	6	the	the	DT
55555	1061	7	shell	shell	NN
55555	1061	8	with	with	IN
55555	1061	9	additional	additional	JJ
55555	1061	10	butter	butter	NN
55555	1061	11	.	.	.
55555	1062	1	CALIFORNIA	CALIFORNIA	NNP
55555	1062	2	SQUASH	SQUASH	NNP
55555	1062	3	Take	take	VBP
55555	1062	4	a	a	DT
55555	1062	5	very	very	RB
55555	1062	6	young	young	JJ
55555	1062	7	summer	summer	NN
55555	1062	8	squash	squash	NN
55555	1062	9	,	,	,
55555	1062	10	which	which	WDT
55555	1062	11	if	if	IN
55555	1062	12	it	-PRON-	PRP
55555	1062	13	be	be	VB
55555	1062	14	young	young	JJ
55555	1062	15	enough	enough	JJ
55555	1062	16	need	need	NN
55555	1062	17	not	not	RB
55555	1062	18	be	be	VB
55555	1062	19	pared	pare	VBN
55555	1062	20	,	,	,
55555	1062	21	and	and	CC
55555	1062	22	cut	cut	VBD
55555	1062	23	it	-PRON-	PRP
55555	1062	24	into	into	IN
55555	1062	25	small	small	JJ
55555	1062	26	pieces	piece	NNS
55555	1062	27	.	.	.
55555	1063	1	Fry	fry	VB
55555	1063	2	half	half	PDT
55555	1063	3	an	an	DT
55555	1063	4	onion	onion	NN
55555	1063	5	in	in	IN
55555	1063	6	a	a	DT
55555	1063	7	tablespoon	tablespoon	NN
55555	1063	8	of	of	IN
55555	1063	9	butter	butter	NN
55555	1063	10	,	,	,
55555	1063	11	and	and	CC
55555	1063	12	when	when	WRB
55555	1063	13	transparent	transparent	JJ
55555	1063	14	and	and	CC
55555	1063	15	beginning	begin	VBG
55555	1063	16	to	to	IN
55555	1063	17	brown	brown	NNP
55555	1063	18	add	add	VB
55555	1063	19	the	the	DT
55555	1063	20	squash	squash	NN
55555	1063	21	to	to	IN
55555	1063	22	it	-PRON-	PRP
55555	1063	23	and	and	CC
55555	1063	24	season	season	VB
55555	1063	25	with	with	IN
55555	1063	26	salt	salt	NN
55555	1063	27	and	and	CC
55555	1063	28	pepper	pepper	NN
55555	1063	29	.	.	.
55555	1064	1	Let	let	VB
55555	1064	2	all	all	DT
55555	1064	3	cook	cook	VB
55555	1064	4	together	together	RB
55555	1064	5	for	for	IN
55555	1064	6	ten	ten	CD
55555	1064	7	minutes	minute	NNS
55555	1064	8	,	,	,
55555	1064	9	and	and	CC
55555	1064	10	then	then	RB
55555	1064	11	add	add	VB
55555	1064	12	1/4	1/4	CD
55555	1064	13	of	of	IN
55555	1064	14	a	a	DT
55555	1064	15	cup	cup	NN
55555	1064	16	of	of	IN
55555	1064	17	hot	hot	JJ
55555	1064	18	water	water	NN
55555	1064	19	,	,	,
55555	1064	20	and	and	CC
55555	1064	21	let	let	VB
55555	1064	22	cook	cook	NN
55555	1064	23	until	until	IN
55555	1064	24	the	the	DT
55555	1064	25	squash	squash	NN
55555	1064	26	is	be	VBZ
55555	1064	27	quite	quite	RB
55555	1064	28	tender	tender	JJ
55555	1064	29	.	.	.
55555	1065	1	STEWED	STEWED	NNP
55555	1065	2	TOMATOES	tomatoes	NN
55555	1065	3	Empty	empty	NN
55555	1065	4	1	1	CD
55555	1065	5	can	can	MD
55555	1065	6	of	of	IN
55555	1065	7	tomatoes	tomato	NNS
55555	1065	8	into	into	IN
55555	1065	9	a	a	DT
55555	1065	10	double	double	JJ
55555	1065	11	boiler	boiler	NN
55555	1065	12	,	,	,
55555	1065	13	and	and	CC
55555	1065	14	put	put	VBD
55555	1065	15	with	with	IN
55555	1065	16	them	-PRON-	PRP
55555	1065	17	1	1	CD
55555	1065	18	cup	cup	NN
55555	1065	19	of	of	IN
55555	1065	20	crumbled	crumble	VBN
55555	1065	21	bread	bread	NN
55555	1065	22	without	without	IN
55555	1065	23	crust	crust	NN
55555	1065	24	,	,	,
55555	1065	25	stir	stir	VB
55555	1065	26	well	well	RB
55555	1065	27	together	together	RB
55555	1065	28	,	,	,
55555	1065	29	season	season	NN
55555	1065	30	with	with	IN
55555	1065	31	pepper	pepper	NN
55555	1065	32	and	and	CC
55555	1065	33	salt	salt	NN
55555	1065	34	,	,	,
55555	1065	35	cover	cover	NN
55555	1065	36	,	,	,
55555	1065	37	and	and	CC
55555	1065	38	let	let	VB
55555	1065	39	cook	cook	NN
55555	1065	40	slowly	slowly	RB
55555	1065	41	for	for	IN
55555	1065	42	half	half	PDT
55555	1065	43	an	an	DT
55555	1065	44	hour	hour	NN
55555	1065	45	,	,	,
55555	1065	46	stirring	stir	VBG
55555	1065	47	from	from	IN
55555	1065	48	time	time	NN
55555	1065	49	to	to	IN
55555	1065	50	time	time	NN
55555	1065	51	.	.	.
55555	1066	1	Just	just	RB
55555	1066	2	before	before	IN
55555	1066	3	serving	serve	VBG
55555	1066	4	add	add	VB
55555	1066	5	a	a	DT
55555	1066	6	piece	piece	NN
55555	1066	7	of	of	IN
55555	1066	8	butter	butter	NN
55555	1066	9	the	the	DT
55555	1066	10	size	size	NN
55555	1066	11	of	of	IN
55555	1066	12	a	a	DT
55555	1066	13	walnut	walnut	NN
55555	1066	14	.	.	.
55555	1067	1	While	while	IN
55555	1067	2	the	the	DT
55555	1067	3	tomatoes	tomato	NNS
55555	1067	4	will	will	MD
55555	1067	5	be	be	VB
55555	1067	6	ready	ready	JJ
55555	1067	7	to	to	TO
55555	1067	8	serve	serve	VB
55555	1067	9	with	with	IN
55555	1067	10	half	half	PDT
55555	1067	11	an	an	DT
55555	1067	12	hour	hour	NN
55555	1067	13	's	's	POS
55555	1067	14	cooking	cooking	NN
55555	1067	15	,	,	,
55555	1067	16	they	-PRON-	PRP
55555	1067	17	are	be	VBP
55555	1067	18	improved	improve	VBN
55555	1067	19	by	by	IN
55555	1067	20	cooking	cook	VBG
55555	1067	21	an	an	DT
55555	1067	22	hour	hour	NN
55555	1067	23	,	,	,
55555	1067	24	and	and	CC
55555	1067	25	are	be	VBP
55555	1067	26	better	well	JJR
55555	1067	27	still	still	RB
55555	1067	28	if	if	IN
55555	1067	29	warmed	warm	VBN
55555	1067	30	again	again	RB
55555	1067	31	after	after	IN
55555	1067	32	cooling	cool	VBG
55555	1067	33	.	.	.
55555	1068	1	ESCALLOPED	ESCALLOPED	NNP
55555	1068	2	TOMATOES	tomato	NNS
55555	1068	3	Drain	drain	VBP
55555	1068	4	the	the	DT
55555	1068	5	juice	juice	NN
55555	1068	6	from	from	IN
55555	1068	7	1	1	CD
55555	1068	8	can	can	NN
55555	1068	9	of	of	IN
55555	1068	10	tomatoes	tomato	NNS
55555	1068	11	.	.	.
55555	1069	1	Butter	butter	VB
55555	1069	2	a	a	DT
55555	1069	3	baking	baking	NN
55555	1069	4	dish	dish	NN
55555	1069	5	,	,	,
55555	1069	6	and	and	CC
55555	1069	7	cover	cover	VB
55555	1069	8	the	the	DT
55555	1069	9	bottom	bottom	NN
55555	1069	10	with	with	IN
55555	1069	11	the	the	DT
55555	1069	12	tomatoes	tomato	NNS
55555	1069	13	;	;	:
55555	1069	14	dot	dot	NN
55555	1069	15	with	with	IN
55555	1069	16	butter	butter	NN
55555	1069	17	,	,	,
55555	1069	18	dredge	dredge	NN
55555	1069	19	with	with	IN
55555	1069	20	pepper	pepper	NN
55555	1069	21	and	and	CC
55555	1069	22	salt	salt	NN
55555	1069	23	,	,	,
55555	1069	24	and	and	CC
55555	1069	25	sprinkle	sprinkle	VB
55555	1069	26	generously	generously	RB
55555	1069	27	with	with	IN
55555	1069	28	fine	fine	JJ
55555	1069	29	bread	bread	NN
55555	1069	30	crumbs	crumb	VBZ
55555	1069	31	;	;	:
55555	1069	32	arrange	arrange	VB
55555	1069	33	another	another	DT
55555	1069	34	layer	layer	NN
55555	1069	35	of	of	IN
55555	1069	36	tomatoes	tomato	NNS
55555	1069	37	,	,	,
55555	1069	38	and	and	CC
55555	1069	39	crumbs	crumb	VBZ
55555	1069	40	,	,	,
55555	1069	41	and	and	CC
55555	1069	42	so	so	RB
55555	1069	43	proceed	proceed	VB
55555	1069	44	until	until	IN
55555	1069	45	the	the	DT
55555	1069	46	dish	dish	NN
55555	1069	47	is	be	VBZ
55555	1069	48	filled	fill	VBN
55555	1069	49	.	.	.
55555	1070	1	Pour	pour	VB
55555	1070	2	over	over	IN
55555	1070	3	all	all	DT
55555	1070	4	enough	enough	NN
55555	1070	5	of	of	IN
55555	1070	6	the	the	DT
55555	1070	7	juice	juice	NN
55555	1070	8	of	of	IN
55555	1070	9	the	the	DT
55555	1070	10	tomatoes	tomato	NNS
55555	1070	11	to	to	TO
55555	1070	12	moisten	moisten	VB
55555	1070	13	well	well	RB
55555	1070	14	,	,	,
55555	1070	15	and	and	CC
55555	1070	16	then	then	RB
55555	1070	17	finish	finish	VB
55555	1070	18	the	the	DT
55555	1070	19	dish	dish	NN
55555	1070	20	with	with	IN
55555	1070	21	a	a	DT
55555	1070	22	covering	covering	NN
55555	1070	23	of	of	IN
55555	1070	24	crumbs	crumb	NNS
55555	1070	25	.	.	.
55555	1071	1	Bake	bake	VB
55555	1071	2	for	for	IN
55555	1071	3	twenty	twenty	CD
55555	1071	4	minutes	minute	NNS
55555	1071	5	in	in	IN
55555	1071	6	a	a	DT
55555	1071	7	moderate	moderate	JJ
55555	1071	8	oven	oven	NN
55555	1071	9	.	.	.
55555	1072	1	BREADED	BREADED	NNP
55555	1072	2	TOMATOES	TOMATOES	NNP
55555	1072	3	Slice	Slice	NNP
55555	1072	4	large	large	JJ
55555	1072	5	,	,	,
55555	1072	6	solid	solid	JJ
55555	1072	7	tomatoes	tomato	NNS
55555	1072	8	,	,	,
55555	1072	9	dredge	dredge	VB
55555	1072	10	them	-PRON-	PRP
55555	1072	11	on	on	IN
55555	1072	12	both	both	DT
55555	1072	13	sides	side	NNS
55555	1072	14	with	with	IN
55555	1072	15	salt	salt	NN
55555	1072	16	and	and	CC
55555	1072	17	pepper	pepper	NN
55555	1072	18	,	,	,
55555	1072	19	and	and	CC
55555	1072	20	dip	dip	VB
55555	1072	21	each	each	DT
55555	1072	22	slice	slice	NN
55555	1072	23	in	in	IN
55555	1072	24	beaten	beat	VBN
55555	1072	25	egg	egg	NN
55555	1072	26	,	,	,
55555	1072	27	and	and	CC
55555	1072	28	then	then	RB
55555	1072	29	in	in	IN
55555	1072	30	fine	fine	JJ
55555	1072	31	bread	bread	NN
55555	1072	32	or	or	CC
55555	1072	33	cracker	cracker	NN
55555	1072	34	crumbs	crumb	NNS
55555	1072	35	.	.	.
55555	1073	1	Arrange	arrange	VB
55555	1073	2	them	-PRON-	PRP
55555	1073	3	in	in	IN
55555	1073	4	a	a	DT
55555	1073	5	frying	frying	JJ
55555	1073	6	basket	basket	NN
55555	1073	7	,	,	,
55555	1073	8	and	and	CC
55555	1073	9	plunge	plunge	VB
55555	1073	10	them	-PRON-	PRP
55555	1073	11	in	in	IN
55555	1073	12	hot	hot	JJ
55555	1073	13	,	,	,
55555	1073	14	deep	deep	JJ
55555	1073	15	fat	fat	NN
55555	1073	16	for	for	IN
55555	1073	17	one	one	CD
55555	1073	18	or	or	CC
55555	1073	19	two	two	CD
55555	1073	20	minutes	minute	NNS
55555	1073	21	to	to	TO
55555	1073	22	brown	brown	VB
55555	1073	23	.	.	.
55555	1074	1	Drain	drain	VB
55555	1074	2	,	,	,
55555	1074	3	and	and	CC
55555	1074	4	garnish	garnish	VBP
55555	1074	5	with	with	IN
55555	1074	6	sprays	spray	NNS
55555	1074	7	of	of	IN
55555	1074	8	parsley	parsley	NN
55555	1074	9	,	,	,
55555	1074	10	or	or	CC
55555	1074	11	use	use	NN
55555	1074	12	as	as	IN
55555	1074	13	a	a	DT
55555	1074	14	garnish	garnish	NN
55555	1074	15	to	to	IN
55555	1074	16	other	other	JJ
55555	1074	17	vegetables	vegetable	NNS
55555	1074	18	.	.	.
55555	1075	1	FRIED	FRIED	NNP
55555	1075	2	TOMATOES	TOMATOES	NNP
55555	1075	3	Put	put	NN
55555	1075	4	1	1	CD
55555	1075	5	tablespoon	tablespoon	NN
55555	1075	6	of	of	IN
55555	1075	7	butter	butter	NN
55555	1075	8	in	in	IN
55555	1075	9	a	a	DT
55555	1075	10	frying	fry	VBG
55555	1075	11	pan	pan	NN
55555	1075	12	,	,	,
55555	1075	13	and	and	CC
55555	1075	14	when	when	WRB
55555	1075	15	melted	melt	VBN
55555	1075	16	lay	lie	VBD
55555	1075	17	in	in	IN
55555	1075	18	thickly	thickly	RB
55555	1075	19	sliced	slice	VBN
55555	1075	20	tomatoes	tomato	NNS
55555	1075	21	which	which	WDT
55555	1075	22	have	have	VBP
55555	1075	23	been	be	VBN
55555	1075	24	rolled	roll	VBN
55555	1075	25	in	in	IN
55555	1075	26	egg	egg	NN
55555	1075	27	and	and	CC
55555	1075	28	crumbs	crumb	VBZ
55555	1075	29	;	;	:
55555	1075	30	when	when	WRB
55555	1075	31	browned	brown	VBN
55555	1075	32	on	on	IN
55555	1075	33	one	one	CD
55555	1075	34	side	side	NN
55555	1075	35	turn	turn	VB
55555	1075	36	them	-PRON-	PRP
55555	1075	37	with	with	IN
55555	1075	38	a	a	DT
55555	1075	39	pancake	pancake	NN
55555	1075	40	turner	turner	NN
55555	1075	41	and	and	CC
55555	1075	42	brown	brown	VB
55555	1075	43	the	the	DT
55555	1075	44	other	other	JJ
55555	1075	45	side	side	NN
55555	1075	46	,	,	,
55555	1075	47	seasoning	seasoning	NN
55555	1075	48	with	with	IN
55555	1075	49	pepper	pepper	NN
55555	1075	50	and	and	CC
55555	1075	51	salt	salt	NN
55555	1075	52	.	.	.
55555	1076	1	Remove	remove	VB
55555	1076	2	to	to	IN
55555	1076	3	the	the	DT
55555	1076	4	serving	serve	VBG
55555	1076	5	dish	dish	NN
55555	1076	6	with	with	IN
55555	1076	7	a	a	DT
55555	1076	8	pancake	pancake	NN
55555	1076	9	turner	turner	NN
55555	1076	10	,	,	,
55555	1076	11	seasoning	season	VBG
55555	1076	12	the	the	DT
55555	1076	13	first	first	JJ
55555	1076	14	side	side	NN
55555	1076	15	cooked	cook	VBN
55555	1076	16	after	after	IN
55555	1076	17	they	-PRON-	PRP
55555	1076	18	are	be	VBP
55555	1076	19	turned	turn	VBN
55555	1076	20	onto	onto	IN
55555	1076	21	the	the	DT
55555	1076	22	dish	dish	NN
55555	1076	23	.	.	.
55555	1077	1	A	a	DT
55555	1077	2	half	half	PDT
55555	1077	3	a	a	DT
55555	1077	4	teaspoon	teaspoon	NN
55555	1077	5	of	of	IN
55555	1077	6	onion	onion	NN
55555	1077	7	juice	juice	NN
55555	1077	8	may	may	MD
55555	1077	9	be	be	VB
55555	1077	10	added	add	VBN
55555	1077	11	to	to	IN
55555	1077	12	the	the	DT
55555	1077	13	butter	butter	NN
55555	1077	14	in	in	IN
55555	1077	15	which	which	WDT
55555	1077	16	they	-PRON-	PRP
55555	1077	17	are	be	VBP
55555	1077	18	cooking	cook	VBG
55555	1077	19	if	if	IN
55555	1077	20	desired	desire	VBN
55555	1077	21	.	.	.
55555	1078	1	Serve	serve	VB
55555	1078	2	plain	plain	JJ
55555	1078	3	or	or	CC
55555	1078	4	with	with	IN
55555	1078	5	white	white	JJ
55555	1078	6	sauce	sauce	NN
55555	1078	7	.	.	.
55555	1079	1	DEVILLED	DEVILLED	NNP
55555	1079	2	TOMATOES	TOMATOES	NNP
55555	1079	3	Cut	Cut	NNP
55555	1079	4	in	in	IN
55555	1079	5	half	half	NN
55555	1079	6	and	and	CC
55555	1079	7	broil	broil	VB
55555	1079	8	three	three	CD
55555	1079	9	or	or	CC
55555	1079	10	four	four	CD
55555	1079	11	nice	nice	JJ
55555	1079	12	solid	solid	JJ
55555	1079	13	tomatoes	tomato	NNS
55555	1079	14	,	,	,
55555	1079	15	and	and	CC
55555	1079	16	serve	serve	VB
55555	1079	17	them	-PRON-	PRP
55555	1079	18	with	with	IN
55555	1079	19	a	a	DT
55555	1079	20	sauce	sauce	NN
55555	1079	21	made	make	VBN
55555	1079	22	as	as	IN
55555	1079	23	follows	follow	VBZ
55555	1079	24	:	:	:
55555	1079	25	Take	take	VB
55555	1079	26	the	the	DT
55555	1079	27	yolks	yolk	NNS
55555	1079	28	of	of	IN
55555	1079	29	4	4	CD
55555	1079	30	hard	hard	RB
55555	1079	31	-	-	HYPH
55555	1079	32	boiled	boil	VBN
55555	1079	33	eggs	egg	NNS
55555	1079	34	and	and	CC
55555	1079	35	crush	crush	VB
55555	1079	36	them	-PRON-	PRP
55555	1079	37	with	with	IN
55555	1079	38	a	a	DT
55555	1079	39	fork	fork	NN
55555	1079	40	,	,	,
55555	1079	41	add	add	VB
55555	1079	42	to	to	IN
55555	1079	43	them	-PRON-	PRP
55555	1079	44	a	a	DT
55555	1079	45	scant	scant	JJ
55555	1079	46	teaspoon	teaspoon	NN
55555	1079	47	of	of	IN
55555	1079	48	dry	dry	JJ
55555	1079	49	mustard	mustard	NN
55555	1079	50	,	,	,
55555	1079	51	1	1	CD
55555	1079	52	heaping	heap	VBG
55555	1079	53	saltspoon	saltspoon	NN
55555	1079	54	of	of	IN
55555	1079	55	salt	salt	NN
55555	1079	56	,	,	,
55555	1079	57	and	and	CC
55555	1079	58	several	several	JJ
55555	1079	59	shakes	shake	NNS
55555	1079	60	of	of	IN
55555	1079	61	paprika	paprika	NNP
55555	1079	62	,	,	,
55555	1079	63	or	or	CC
55555	1079	64	a	a	DT
55555	1079	65	dash	dash	NN
55555	1079	66	of	of	IN
55555	1079	67	cayenne	cayenne	NN
55555	1079	68	pepper	pepper	NN
55555	1079	69	;	;	:
55555	1079	70	mix	mix	VB
55555	1079	71	these	these	DT
55555	1079	72	dry	dry	JJ
55555	1079	73	ingredients	ingredient	NNS
55555	1079	74	well	well	RB
55555	1079	75	together	together	RB
55555	1079	76	,	,	,
55555	1079	77	and	and	CC
55555	1079	78	then	then	RB
55555	1079	79	add	add	VB
55555	1079	80	to	to	IN
55555	1079	81	them	-PRON-	PRP
55555	1079	82	5	5	CD
55555	1079	83	tablespoons	tablespoon	NNS
55555	1079	84	of	of	IN
55555	1079	85	melted	melted	JJ
55555	1079	86	butter	butter	NN
55555	1079	87	,	,	,
55555	1079	88	2	2	CD
55555	1079	89	tablespoons	tablespoon	NNS
55555	1079	90	of	of	IN
55555	1079	91	vinegar	vinegar	NN
55555	1079	92	or	or	CC
55555	1079	93	lemon	lemon	NN
55555	1079	94	juice	juice	NN
55555	1079	95	,	,	,
55555	1079	96	and	and	CC
55555	1079	97	heat	heat	NN
55555	1079	98	in	in	IN
55555	1079	99	a	a	DT
55555	1079	100	double	double	JJ
55555	1079	101	boiler	boiler	NN
55555	1079	102	;	;	:
55555	1079	103	when	when	WRB
55555	1079	104	it	-PRON-	PRP
55555	1079	105	begins	begin	VBZ
55555	1079	106	to	to	TO
55555	1079	107	thicken	thicken	VB
55555	1079	108	remove	remove	VB
55555	1079	109	from	from	IN
55555	1079	110	the	the	DT
55555	1079	111	fire	fire	NN
55555	1079	112	and	and	CC
55555	1079	113	stir	stir	VB
55555	1079	114	in	in	IN
55555	1079	115	1	1	CD
55555	1079	116	well	well	RB
55555	1079	117	-	-	HYPH
55555	1079	118	beaten	beat	VBN
55555	1079	119	egg	egg	NN
55555	1079	120	.	.	.
55555	1080	1	Chop	chop	VB
55555	1080	2	the	the	DT
55555	1080	3	whites	white	NNS
55555	1080	4	of	of	IN
55555	1080	5	the	the	DT
55555	1080	6	boiled	boil	VBN
55555	1080	7	eggs	egg	NNS
55555	1080	8	,	,	,
55555	1080	9	and	and	CC
55555	1080	10	put	put	VBD
55555	1080	11	with	with	IN
55555	1080	12	them	-PRON-	PRP
55555	1080	13	2	2	CD
55555	1080	14	teaspoons	teaspoon	NNS
55555	1080	15	of	of	IN
55555	1080	16	chopped	chop	VBN
55555	1080	17	parsley	parsley	NN
55555	1080	18	,	,	,
55555	1080	19	and	and	CC
55555	1080	20	decorate	decorate	VB
55555	1080	21	the	the	DT
55555	1080	22	centre	centre	NN
55555	1080	23	of	of	IN
55555	1080	24	each	each	DT
55555	1080	25	broiled	broil	VBN
55555	1080	26	tomato	tomato	NNP
55555	1080	27	with	with	IN
55555	1080	28	this	this	DT
55555	1080	29	before	before	IN
55555	1080	30	serving	serve	VBG
55555	1080	31	.	.	.
55555	1081	1	CREAMED	creamed	NN
55555	1081	2	TOMATOES	tomatoes	NN
55555	1081	3	Take	take	VBP
55555	1081	4	solid	solid	JJ
55555	1081	5	,	,	,
55555	1081	6	medium	medium	JJ
55555	1081	7	-	-	HYPH
55555	1081	8	sized	sized	JJ
55555	1081	9	tomatoes	tomato	NNS
55555	1081	10	,	,	,
55555	1081	11	and	and	CC
55555	1081	12	,	,	,
55555	1081	13	having	have	VBG
55555	1081	14	cut	cut	VBN
55555	1081	15	a	a	DT
55555	1081	16	circular	circular	JJ
55555	1081	17	piece	piece	NN
55555	1081	18	out	out	IN
55555	1081	19	of	of	IN
55555	1081	20	the	the	DT
55555	1081	21	stem	stem	NN
55555	1081	22	-	-	HYPH
55555	1081	23	end	end	NN
55555	1081	24	,	,	,
55555	1081	25	scoop	scoop	VB
55555	1081	26	out	out	RB
55555	1081	27	most	most	JJS
55555	1081	28	of	of	IN
55555	1081	29	the	the	DT
55555	1081	30	inside	inside	NN
55555	1081	31	,	,	,
55555	1081	32	and	and	CC
55555	1081	33	fill	fill	VB
55555	1081	34	with	with	IN
55555	1081	35	parboiled	parboil	VBN
55555	1081	36	celery	celery	NN
55555	1081	37	cut	cut	NN
55555	1081	38	in	in	IN
55555	1081	39	half	half	JJ
55555	1081	40	-	-	HYPH
55555	1081	41	inch	inch	NN
55555	1081	42	lengths	length	NNS
55555	1081	43	,	,	,
55555	1081	44	mixed	mix	VBN
55555	1081	45	with	with	IN
55555	1081	46	an	an	DT
55555	1081	47	equal	equal	JJ
55555	1081	48	quantity	quantity	NN
55555	1081	49	of	of	IN
55555	1081	50	canned	can	VBN
55555	1081	51	peas	pea	NNS
55555	1081	52	,	,	,
55555	1081	53	and	and	CC
55555	1081	54	dampened	dampen	VBN
55555	1081	55	with	with	IN
55555	1081	56	white	white	JJ
55555	1081	57	sauce	sauce	NN
55555	1081	58	;	;	:
55555	1081	59	heap	heap	NNP
55555	1081	60	1	1	CD
55555	1081	61	teaspoon	teaspoon	NN
55555	1081	62	of	of	IN
55555	1081	63	peas	pea	NNS
55555	1081	64	on	on	IN
55555	1081	65	the	the	DT
55555	1081	66	top	top	NN
55555	1081	67	of	of	IN
55555	1081	68	each	each	DT
55555	1081	69	tomato	tomato	NN
55555	1081	70	,	,	,
55555	1081	71	and	and	CC
55555	1081	72	bake	bake	VB
55555	1081	73	for	for	IN
55555	1081	74	twenty	twenty	CD
55555	1081	75	minutes	minute	NNS
55555	1081	76	or	or	CC
55555	1081	77	more	more	JJR
55555	1081	78	,	,	,
55555	1081	79	and	and	CC
55555	1081	80	serve	serve	VB
55555	1081	81	with	with	IN
55555	1081	82	highly	highly	RB
55555	1081	83	seasoned	season	VBN
55555	1081	84	white	white	JJ
55555	1081	85	sauce	sauce	NN
55555	1081	86	poured	pour	VBN
55555	1081	87	over	over	RP
55555	1081	88	each	each	DT
55555	1081	89	.	.	.
55555	1082	1	BAKED	baked	JJ
55555	1082	2	TOMATOES	tomatoes	NN
55555	1082	3	WITH	with	IN
55555	1082	4	MUSHROOMS	mushroom	NNS
55555	1082	5	Wash	Wash	NNP
55555	1082	6	good	good	JJ
55555	1082	7	solid	solid	JJ
55555	1082	8	tomatoes	tomato	NNS
55555	1082	9	and	and	CC
55555	1082	10	carefully	carefully	RB
55555	1082	11	cut	cut	VB
55555	1082	12	out	out	RP
55555	1082	13	the	the	DT
55555	1082	14	inside	inside	NN
55555	1082	15	;	;	:
55555	1082	16	dredge	dredge	NN
55555	1082	17	with	with	IN
55555	1082	18	pepper	pepper	NN
55555	1082	19	and	and	CC
55555	1082	20	salt	salt	NN
55555	1082	21	and	and	CC
55555	1082	22	fill	fill	VB
55555	1082	23	the	the	DT
55555	1082	24	tomato	tomato	NN
55555	1082	25	with	with	IN
55555	1082	26	sauté	sauté	JJ
55555	1082	27	mushrooms	mushroom	NNS
55555	1082	28	,	,	,
55555	1082	29	using	use	VBG
55555	1082	30	either	either	CC
55555	1082	31	fresh	fresh	JJ
55555	1082	32	or	or	CC
55555	1082	33	canned	canned	JJ
55555	1082	34	ones	one	NNS
55555	1082	35	,	,	,
55555	1082	36	chopped	chop	VBN
55555	1082	37	and	and	CC
55555	1082	38	fried	fry	VBN
55555	1082	39	in	in	IN
55555	1082	40	butter	butter	NN
55555	1082	41	.	.	.
55555	1083	1	Bake	bake	VB
55555	1083	2	for	for	IN
55555	1083	3	about	about	RB
55555	1083	4	twenty	twenty	CD
55555	1083	5	minutes	minute	NNS
55555	1083	6	,	,	,
55555	1083	7	or	or	CC
55555	1083	8	until	until	IN
55555	1083	9	heated	heat	VBN
55555	1083	10	through	through	RB
55555	1083	11	but	but	CC
55555	1083	12	not	not	RB
55555	1083	13	broken	break	VBN
55555	1083	14	.	.	.
55555	1084	1	TOMATOES	tomatoes	NN
55555	1084	2	WITH	with	IN
55555	1084	3	NUT	NUT	NNP
55555	1084	4	FORCE	FORCE	NNP
55555	1084	5	-	-	HYPH
55555	1084	6	MEAT	MEAT	NNP
55555	1084	7	Slice	Slice	NNP
55555	1084	8	the	the	DT
55555	1084	9	stem	stem	NN
55555	1084	10	-	-	HYPH
55555	1084	11	end	end	NN
55555	1084	12	from	from	IN
55555	1084	13	6	6	CD
55555	1084	14	large	large	JJ
55555	1084	15	,	,	,
55555	1084	16	solid	solid	JJ
55555	1084	17	tomatoes	tomato	NNS
55555	1084	18	,	,	,
55555	1084	19	scoop	scoop	VB
55555	1084	20	out	out	RP
55555	1084	21	the	the	DT
55555	1084	22	inside	inside	NN
55555	1084	23	,	,	,
55555	1084	24	and	and	CC
55555	1084	25	fill	fill	VB
55555	1084	26	with	with	IN
55555	1084	27	a	a	DT
55555	1084	28	force	force	NN
55555	1084	29	-	-	HYPH
55555	1084	30	meat	meat	NN
55555	1084	31	made	make	VBN
55555	1084	32	of	of	IN
55555	1084	33	one	one	CD
55555	1084	34	cup	cup	NN
55555	1084	35	of	of	IN
55555	1084	36	crumbs	crumb	NNS
55555	1084	37	,	,	,
55555	1084	38	1/2	1/2	CD
55555	1084	39	cup	cup	NN
55555	1084	40	of	of	IN
55555	1084	41	chopped	chop	VBN
55555	1084	42	nuts	nut	NNS
55555	1084	43	,	,	,
55555	1084	44	1	1	CD
55555	1084	45	teaspoon	teaspoon	NN
55555	1084	46	of	of	IN
55555	1084	47	salt	salt	NN
55555	1084	48	,	,	,
55555	1084	49	1	1	CD
55555	1084	50	saltspoon	saltspoon	NN
55555	1084	51	of	of	IN
55555	1084	52	pepper	pepper	NN
55555	1084	53	,	,	,
55555	1084	54	1	1	CD
55555	1084	55	tablespoon	tablespoon	NN
55555	1084	56	of	of	IN
55555	1084	57	melted	melted	JJ
55555	1084	58	butter	butter	NN
55555	1084	59	,	,	,
55555	1084	60	1/2	1/2	CD
55555	1084	61	tablespoon	tablespoon	NN
55555	1084	62	of	of	IN
55555	1084	63	grated	grate	VBN
55555	1084	64	onion	onion	NN
55555	1084	65	,	,	,
55555	1084	66	and	and	CC
55555	1084	67	1	1	CD
55555	1084	68	egg	egg	NN
55555	1084	69	.	.	.
55555	1085	1	Replace	replace	VB
55555	1085	2	the	the	DT
55555	1085	3	tops	top	NNS
55555	1085	4	on	on	IN
55555	1085	5	the	the	DT
55555	1085	6	tomatoes	tomato	NNS
55555	1085	7	and	and	CC
55555	1085	8	bake	bake	VB
55555	1085	9	them	-PRON-	PRP
55555	1085	10	for	for	IN
55555	1085	11	about	about	RB
55555	1085	12	twenty	twenty	CD
55555	1085	13	minutes	minute	NNS
55555	1085	14	,	,	,
55555	1085	15	watching	watch	VBG
55555	1085	16	that	that	IN
55555	1085	17	the	the	DT
55555	1085	18	skins	skin	NNS
55555	1085	19	do	do	VBP
55555	1085	20	not	not	RB
55555	1085	21	break	break	VB
55555	1085	22	,	,	,
55555	1085	23	as	as	IN
55555	1085	24	they	-PRON-	PRP
55555	1085	25	will	will	MD
55555	1085	26	do	do	VB
55555	1085	27	in	in	IN
55555	1085	28	a	a	DT
55555	1085	29	too	too	RB
55555	1085	30	hot	hot	JJ
55555	1085	31	oven	oven	NN
55555	1085	32	.	.	.
55555	1086	1	TOMATOES	tomatoes	NN
55555	1086	2	STUFFED	stuffed	NN
55555	1086	3	WITH	with	IN
55555	1086	4	EGG	egg	NN
55555	1086	5	AND	and	CC
55555	1086	6	PEPPERS	pepper	NNS
55555	1086	7	Cut	cut	VBP
55555	1086	8	the	the	DT
55555	1086	9	inside	inside	NN
55555	1086	10	from	from	IN
55555	1086	11	solid	solid	JJ
55555	1086	12	,	,	,
55555	1086	13	large	large	JJ
55555	1086	14	tomatoes	tomato	NNS
55555	1086	15	,	,	,
55555	1086	16	and	and	CC
55555	1086	17	refill	refill	VB
55555	1086	18	with	with	IN
55555	1086	19	a	a	DT
55555	1086	20	mixture	mixture	NN
55555	1086	21	of	of	IN
55555	1086	22	equal	equal	JJ
55555	1086	23	parts	part	NNS
55555	1086	24	of	of	IN
55555	1086	25	chopped	chop	VBN
55555	1086	26	hard	hard	RB
55555	1086	27	-	-	HYPH
55555	1086	28	boiled	boil	VBN
55555	1086	29	eggs	egg	NNS
55555	1086	30	and	and	CC
55555	1086	31	chopped	chop	VBD
55555	1086	32	sweet	sweet	JJ
55555	1086	33	green	green	JJ
55555	1086	34	peppers	pepper	NNS
55555	1086	35	(	(	-LRB-
55555	1086	36	or	or	CC
55555	1086	37	use	use	VBP
55555	1086	38	pimentos	pimento	NNS
55555	1086	39	)	)	-RRB-
55555	1086	40	well	well	UH
55555	1086	41	moistened	moisten	VBN
55555	1086	42	with	with	IN
55555	1086	43	melted	melted	JJ
55555	1086	44	butter	butter	NN
55555	1086	45	and	and	CC
55555	1086	46	onion	onion	NN
55555	1086	47	juice	juice	NN
55555	1086	48	,	,	,
55555	1086	49	and	and	CC
55555	1086	50	seasoned	season	VBN
55555	1086	51	with	with	IN
55555	1086	52	salt	salt	NN
55555	1086	53	.	.	.
55555	1087	1	Put	put	VB
55555	1087	2	in	in	RP
55555	1087	3	a	a	DT
55555	1087	4	baking	baking	NN
55555	1087	5	dish	dish	NN
55555	1087	6	,	,	,
55555	1087	7	cover	cover	NN
55555	1087	8	,	,	,
55555	1087	9	and	and	CC
55555	1087	10	let	let	VB
55555	1087	11	bake	bake	NN
55555	1087	12	for	for	IN
55555	1087	13	twenty	twenty	CD
55555	1087	14	minutes	minute	NNS
55555	1087	15	in	in	IN
55555	1087	16	a	a	DT
55555	1087	17	moderate	moderate	JJ
55555	1087	18	oven	oven	NN
55555	1087	19	.	.	.
55555	1088	1	BAKED	baked	JJ
55555	1088	2	TOMATOES	tomatoes	NN
55555	1088	3	WITH	with	IN
55555	1088	4	GREEN	GREEN	NNP
55555	1088	5	PEPPERS	pepper	NNS
55555	1088	6	Scoop	Scoop	NNP
55555	1088	7	out	out	RP
55555	1088	8	the	the	DT
55555	1088	9	inside	inside	NN
55555	1088	10	from	from	IN
55555	1088	11	solid	solid	JJ
55555	1088	12	tomatoes	tomato	NNS
55555	1088	13	,	,	,
55555	1088	14	and	and	CC
55555	1088	15	refill	refill	VB
55555	1088	16	with	with	IN
55555	1088	17	the	the	DT
55555	1088	18	tomato	tomato	NNP
55555	1088	19	meat	meat	NN
55555	1088	20	which	which	WDT
55555	1088	21	has	have	VBZ
55555	1088	22	been	be	VBN
55555	1088	23	cut	cut	VBN
55555	1088	24	out	out	IN
55555	1088	25	of	of	IN
55555	1088	26	the	the	DT
55555	1088	27	centre	centre	NN
55555	1088	28	and	and	CC
55555	1088	29	chopped	chop	VBN
55555	1088	30	with	with	IN
55555	1088	31	sweet	sweet	JJ
55555	1088	32	green	green	JJ
55555	1088	33	peppers	pepper	NNS
55555	1088	34	,	,	,
55555	1088	35	using	use	VBG
55555	1088	36	1	1	CD
55555	1088	37	teaspoon	teaspoon	NN
55555	1088	38	of	of	IN
55555	1088	39	peppers	pepper	NNS
55555	1088	40	to	to	IN
55555	1088	41	each	each	DT
55555	1088	42	tomato	tomato	NN
55555	1088	43	,	,	,
55555	1088	44	and	and	CC
55555	1088	45	1	1	CD
55555	1088	46	teaspoon	teaspoon	NN
55555	1088	47	of	of	IN
55555	1088	48	cracker	cracker	NN
55555	1088	49	crumbs	crumb	NNS
55555	1088	50	or	or	CC
55555	1088	51	boiled	boil	VBN
55555	1088	52	rice	rice	NN
55555	1088	53	;	;	:
55555	1088	54	season	season	NN
55555	1088	55	with	with	IN
55555	1088	56	pepper	pepper	NN
55555	1088	57	and	and	CC
55555	1088	58	salt	salt	NN
55555	1088	59	,	,	,
55555	1088	60	and	and	CC
55555	1088	61	place	place	NN
55555	1088	62	1/4	1/4	CD
55555	1088	63	teaspoon	teaspoon	NN
55555	1088	64	of	of	IN
55555	1088	65	butter	butter	NN
55555	1088	66	in	in	IN
55555	1088	67	each	each	DT
55555	1088	68	tomato	tomato	NN
55555	1088	69	before	before	IN
55555	1088	70	laying	lay	VBG
55555	1088	71	the	the	DT
55555	1088	72	top	top	NN
55555	1088	73	on	on	RB
55555	1088	74	;	;	:
55555	1088	75	then	then	RB
55555	1088	76	bake	bake	VB
55555	1088	77	in	in	RP
55555	1088	78	a	a	DT
55555	1088	79	moderate	moderate	JJ
55555	1088	80	oven	oven	NN
55555	1088	81	about	about	RB
55555	1088	82	twenty	twenty	CD
55555	1088	83	minutes	minute	NNS
55555	1088	84	.	.	.
55555	1089	1	TOMATOES	tomatoes	NN
55555	1089	2	FILLED	fill	VBN
55555	1089	3	WITH	with	IN
55555	1089	4	EGG	EGG	NNP
55555	1089	5	Select	Select	NNP
55555	1089	6	very	very	RB
55555	1089	7	large	large	JJ
55555	1089	8	solid	solid	JJ
55555	1089	9	tomatoes	tomato	NNS
55555	1089	10	,	,	,
55555	1089	11	and	and	CC
55555	1089	12	with	with	IN
55555	1089	13	a	a	DT
55555	1089	14	small	small	JJ
55555	1089	15	,	,	,
55555	1089	16	sharp	sharp	JJ
55555	1089	17	knife	knife	NN
55555	1089	18	cut	cut	VBD
55555	1089	19	a	a	DT
55555	1089	20	round	round	JJ
55555	1089	21	piece	piece	NN
55555	1089	22	out	out	IN
55555	1089	23	of	of	IN
55555	1089	24	the	the	DT
55555	1089	25	stem	stem	NN
55555	1089	26	-	-	HYPH
55555	1089	27	end	end	NN
55555	1089	28	,	,	,
55555	1089	29	then	then	RB
55555	1089	30	cut	cut	VBD
55555	1089	31	out	out	RP
55555	1089	32	a	a	DT
55555	1089	33	large	large	JJ
55555	1089	34	enough	enough	JJ
55555	1089	35	space	space	NN
55555	1089	36	from	from	IN
55555	1089	37	the	the	DT
55555	1089	38	inside	inside	NN
55555	1089	39	to	to	TO
55555	1089	40	hold	hold	VB
55555	1089	41	a	a	DT
55555	1089	42	small	small	JJ
55555	1089	43	egg	egg	NN
55555	1089	44	,	,	,
55555	1089	45	and	and	CC
55555	1089	46	arrange	arrange	VB
55555	1089	47	in	in	IN
55555	1089	48	a	a	DT
55555	1089	49	shallow	shallow	JJ
55555	1089	50	pan	pan	NN
55555	1089	51	.	.	.
55555	1090	1	Sprinkle	sprinkle	VB
55555	1090	2	with	with	IN
55555	1090	3	salt	salt	NN
55555	1090	4	and	and	CC
55555	1090	5	pepper	pepper	NN
55555	1090	6	,	,	,
55555	1090	7	add	add	VB
55555	1090	8	1/2	1/2	CD
55555	1090	9	teaspoon	teaspoon	NN
55555	1090	10	of	of	IN
55555	1090	11	grated	grate	VBN
55555	1090	12	onion	onion	NN
55555	1090	13	,	,	,
55555	1090	14	and	and	CC
55555	1090	15	set	set	VBN
55555	1090	16	in	in	IN
55555	1090	17	a	a	DT
55555	1090	18	hot	hot	JJ
55555	1090	19	oven	oven	NN
55555	1090	20	for	for	IN
55555	1090	21	five	five	CD
55555	1090	22	or	or	CC
55555	1090	23	six	six	CD
55555	1090	24	minutes	minute	NNS
55555	1090	25	.	.	.
55555	1091	1	Remove	remove	VB
55555	1091	2	,	,	,
55555	1091	3	and	and	CC
55555	1091	4	break	break	VB
55555	1091	5	into	into	IN
55555	1091	6	each	each	DT
55555	1091	7	tomato	tomato	NNP
55555	1091	8	the	the	DT
55555	1091	9	yolk	yolk	NN
55555	1091	10	of	of	IN
55555	1091	11	1	1	CD
55555	1091	12	egg	egg	NN
55555	1091	13	and	and	CC
55555	1091	14	as	as	RB
55555	1091	15	much	much	JJ
55555	1091	16	of	of	IN
55555	1091	17	the	the	DT
55555	1091	18	white	white	NN
55555	1091	19	as	as	IN
55555	1091	20	it	-PRON-	PRP
55555	1091	21	will	will	MD
55555	1091	22	hold	hold	VB
55555	1091	23	without	without	IN
55555	1091	24	running	run	VBG
55555	1091	25	over	over	IN
55555	1091	26	the	the	DT
55555	1091	27	edge	edge	NN
55555	1091	28	.	.	.
55555	1092	1	Sprinkle	sprinkle	VB
55555	1092	2	with	with	IN
55555	1092	3	salt	salt	NN
55555	1092	4	,	,	,
55555	1092	5	pepper	pepper	NN
55555	1092	6	,	,	,
55555	1092	7	and	and	CC
55555	1092	8	a	a	DT
55555	1092	9	little	little	JJ
55555	1092	10	chopped	chop	VBN
55555	1092	11	parsley	parsley	NN
55555	1092	12	,	,	,
55555	1092	13	and	and	CC
55555	1092	14	replace	replace	VB
55555	1092	15	in	in	IN
55555	1092	16	the	the	DT
55555	1092	17	oven	oven	NN
55555	1092	18	,	,	,
55555	1092	19	letting	let	VBG
55555	1092	20	them	-PRON-	PRP
55555	1092	21	cook	cook	VB
55555	1092	22	slowly	slowly	RB
55555	1092	23	fifteen	fifteen	CD
55555	1092	24	minutes	minute	NNS
55555	1092	25	until	until	IN
55555	1092	26	the	the	DT
55555	1092	27	egg	egg	NN
55555	1092	28	is	be	VBZ
55555	1092	29	set	set	VBN
55555	1092	30	.	.	.
55555	1093	1	Remove	remove	VB
55555	1093	2	to	to	IN
55555	1093	3	individual	individual	JJ
55555	1093	4	plates	plate	NNS
55555	1093	5	for	for	IN
55555	1093	6	serving	serve	VBG
55555	1093	7	,	,	,
55555	1093	8	taking	take	VBG
55555	1093	9	care	care	NN
55555	1093	10	to	to	TO
55555	1093	11	not	not	RB
55555	1093	12	break	break	VB
55555	1093	13	the	the	DT
55555	1093	14	tomato	tomato	NN
55555	1093	15	.	.	.
55555	1094	1	Garnish	garnish	VB
55555	1094	2	with	with	IN
55555	1094	3	cress	cress	NN
55555	1094	4	or	or	CC
55555	1094	5	parsley	parsley	NN
55555	1094	6	.	.	.
55555	1095	1	Tomatoes	tomato	NNS
55555	1095	2	may	may	MD
55555	1095	3	be	be	VB
55555	1095	4	stuffed	stuff	VBN
55555	1095	5	in	in	IN
55555	1095	6	a	a	DT
55555	1095	7	great	great	JJ
55555	1095	8	variety	variety	NN
55555	1095	9	of	of	IN
55555	1095	10	ways,--with	ways,--with	JJ
55555	1095	11	fillings	filling	NNS
55555	1095	12	of	of	IN
55555	1095	13	fried	fried	JJ
55555	1095	14	cucumber	cucumber	NN
55555	1095	15	,	,	,
55555	1095	16	tomato	tomato	NNP
55555	1095	17	,	,	,
55555	1095	18	and	and	CC
55555	1095	19	chopped	chop	VBD
55555	1095	20	onions	onion	NNS
55555	1095	21	,	,	,
55555	1095	22	or	or	CC
55555	1095	23	bread	bread	NN
55555	1095	24	dressing	dress	VBG
55555	1095	25	with	with	IN
55555	1095	26	sage	sage	NN
55555	1095	27	,	,	,
55555	1095	28	etc	etc	FW
55555	1095	29	.	.	.
55555	1096	1	TOMATOES	tomatoes	NN
55555	1096	2	STUFFED	stuffed	NN
55555	1096	3	WITH	with	IN
55555	1096	4	SPINACH	SPINACH	NNP
55555	1096	5	Cut	Cut	NNP
55555	1096	6	an	an	DT
55555	1096	7	opening	opening	NN
55555	1096	8	in	in	IN
55555	1096	9	the	the	DT
55555	1096	10	top	top	NN
55555	1096	11	of	of	IN
55555	1096	12	large	large	JJ
55555	1096	13	,	,	,
55555	1096	14	solid	solid	JJ
55555	1096	15	tomatoes	tomato	NNS
55555	1096	16	,	,	,
55555	1096	17	and	and	CC
55555	1096	18	scoop	scoop	VB
55555	1096	19	out	out	RP
55555	1096	20	some	some	DT
55555	1096	21	of	of	IN
55555	1096	22	the	the	DT
55555	1096	23	inside	inside	NN
55555	1096	24	with	with	IN
55555	1096	25	a	a	DT
55555	1096	26	spoon	spoon	NN
55555	1096	27	,	,	,
55555	1096	28	fill	fill	VB
55555	1096	29	with	with	IN
55555	1096	30	"	"	``
55555	1096	31	German	german	JJ
55555	1096	32	spinach	spinach	NN
55555	1096	33	,	,	,
55555	1096	34	"	"	''
55555	1096	35	and	and	CC
55555	1096	36	place	place	NN
55555	1096	37	in	in	IN
55555	1096	38	a	a	DT
55555	1096	39	hot	hot	JJ
55555	1096	40	oven	oven	NN
55555	1096	41	for	for	IN
55555	1096	42	about	about	RB
55555	1096	43	twenty	twenty	CD
55555	1096	44	minutes	minute	NNS
55555	1096	45	;	;	:
55555	1096	46	upon	upon	IN
55555	1096	47	removing	remove	VBG
55555	1096	48	from	from	IN
55555	1096	49	the	the	DT
55555	1096	50	oven	oven	JJ
55555	1096	51	cover	cover	NN
55555	1096	52	each	each	DT
55555	1096	53	with	with	IN
55555	1096	54	a	a	DT
55555	1096	55	slice	slice	NN
55555	1096	56	of	of	IN
55555	1096	57	hard	hard	RB
55555	1096	58	-	-	HYPH
55555	1096	59	boiled	boil	VBN
55555	1096	60	egg	egg	NN
55555	1096	61	,	,	,
55555	1096	62	or	or	CC
55555	1096	63	use	use	VB
55555	1096	64	the	the	DT
55555	1096	65	white	white	JJ
55555	1096	66	rim	rim	NN
55555	1096	67	filled	fill	VBN
55555	1096	68	with	with	IN
55555	1096	69	riced	riced	JJ
55555	1096	70	yolks	yolk	NNS
55555	1096	71	.	.	.
55555	1097	1	Serve	serve	VB
55555	1097	2	alone	alone	RB
55555	1097	3	or	or	CC
55555	1097	4	as	as	IN
55555	1097	5	a	a	DT
55555	1097	6	garnish	garnish	NN
55555	1097	7	for	for	IN
55555	1097	8	another	another	DT
55555	1097	9	vegetable	vegetable	NN
55555	1097	10	.	.	.
55555	1098	1	TOMATOES	tomatoes	NN
55555	1098	2	STUFFED	stuffed	NN
55555	1098	3	WITH	with	IN
55555	1098	4	MACARONI	MACARONI	NNP
55555	1098	5	Scoop	Scoop	NNP
55555	1098	6	the	the	DT
55555	1098	7	inside	inside	NN
55555	1098	8	from	from	IN
55555	1098	9	6	6	CD
55555	1098	10	large	large	JJ
55555	1098	11	,	,	,
55555	1098	12	solid	solid	JJ
55555	1098	13	tomatoes	tomato	NNS
55555	1098	14	and	and	CC
55555	1098	15	use	use	VB
55555	1098	16	it	-PRON-	PRP
55555	1098	17	with	with	IN
55555	1098	18	1	1	CD
55555	1098	19	bay	bay	NN
55555	1098	20	leaf	leaf	NN
55555	1098	21	and	and	CC
55555	1098	22	some	some	DT
55555	1098	23	melted	melted	JJ
55555	1098	24	butter	butter	NN
55555	1098	25	to	to	TO
55555	1098	26	make	make	VB
55555	1098	27	a	a	DT
55555	1098	28	tomato	tomato	NN
55555	1098	29	sauce	sauce	NN
55555	1098	30	.	.	.
55555	1099	1	Into	into	IN
55555	1099	2	this	this	DT
55555	1099	3	stir	stir	NN
55555	1099	4	1/2	1/2	CD
55555	1099	5	cup	cup	NN
55555	1099	6	of	of	IN
55555	1099	7	boiled	boil	VBN
55555	1099	8	macaroni	macaroni	NNP
55555	1099	9	(	(	-LRB-
55555	1099	10	spaghetti	spaghetti	NNS
55555	1099	11	or	or	CC
55555	1099	12	rice	rice	NN
55555	1099	13	may	may	MD
55555	1099	14	also	also	RB
55555	1099	15	be	be	VB
55555	1099	16	used	use	VBN
55555	1099	17	)	)	-RRB-
55555	1099	18	,	,	,
55555	1099	19	and	and	CC
55555	1099	20	,	,	,
55555	1099	21	after	after	IN
55555	1099	22	seasoning	seasoning	NN
55555	1099	23	well	well	RB
55555	1099	24	with	with	IN
55555	1099	25	salt	salt	NN
55555	1099	26	and	and	CC
55555	1099	27	pepper	pepper	NN
55555	1099	28	,	,	,
55555	1099	29	fill	fill	VB
55555	1099	30	the	the	DT
55555	1099	31	tomatoes	tomato	NNS
55555	1099	32	with	with	IN
55555	1099	33	the	the	DT
55555	1099	34	macaroni	macaroni	NN
55555	1099	35	,	,	,
55555	1099	36	putting	put	VBG
55555	1099	37	1	1	CD
55555	1099	38	teaspoon	teaspoon	NN
55555	1099	39	of	of	IN
55555	1099	40	grated	grate	VBN
55555	1099	41	cheese	cheese	NN
55555	1099	42	on	on	IN
55555	1099	43	the	the	DT
55555	1099	44	top	top	NN
55555	1099	45	of	of	IN
55555	1099	46	each	each	DT
55555	1099	47	.	.	.
55555	1100	1	Bake	bake	VB
55555	1100	2	in	in	IN
55555	1100	3	a	a	DT
55555	1100	4	moderate	moderate	JJ
55555	1100	5	oven	oven	NN
55555	1100	6	for	for	IN
55555	1100	7	about	about	RB
55555	1100	8	twenty	twenty	CD
55555	1100	9	minutes	minute	NNS
55555	1100	10	or	or	CC
55555	1100	11	less	less	JJR
55555	1100	12	,	,	,
55555	1100	13	and	and	CC
55555	1100	14	garnish	garnish	VB
55555	1100	15	with	with	IN
55555	1100	16	watercress	watercress	NN
55555	1100	17	or	or	CC
55555	1100	18	parsley	parsley	NN
55555	1100	19	.	.	.
55555	1101	1	AMERICAN	AMERICAN	NNP
55555	1101	2	RAREBIT	RAREBIT	NNP
55555	1101	3	Put	put	VBP
55555	1101	4	a	a	DT
55555	1101	5	little	little	JJ
55555	1101	6	water	water	NN
55555	1101	7	and	and	CC
55555	1101	8	1	1	CD
55555	1101	9	large	large	JJ
55555	1101	10	tablespoon	tablespoon	NN
55555	1101	11	of	of	IN
55555	1101	12	butter	butter	NN
55555	1101	13	in	in	IN
55555	1101	14	a	a	DT
55555	1101	15	frying	fry	VBG
55555	1101	16	pan	pan	NN
55555	1101	17	,	,	,
55555	1101	18	and	and	CC
55555	1101	19	when	when	WRB
55555	1101	20	melted	melt	VBN
55555	1101	21	add	add	VBP
55555	1101	22	1	1	CD
55555	1101	23	large	large	JJ
55555	1101	24	Spanish	spanish	JJ
55555	1101	25	onion	onion	NN
55555	1101	26	or	or	CC
55555	1101	27	3	3	CD
55555	1101	28	ordinary	ordinary	JJ
55555	1101	29	onions	onion	NNS
55555	1101	30	chopped	chop	VBD
55555	1101	31	fine	fine	JJ
55555	1101	32	,	,	,
55555	1101	33	and	and	CC
55555	1101	34	let	let	VB
55555	1101	35	simmer	simmer	NN
55555	1101	36	slowly	slowly	RB
55555	1101	37	ten	ten	CD
55555	1101	38	minutes	minute	NNS
55555	1101	39	.	.	.
55555	1102	1	Strain	strain	VB
55555	1102	2	the	the	DT
55555	1102	3	juice	juice	NN
55555	1102	4	from	from	IN
55555	1102	5	a	a	DT
55555	1102	6	can	can	NN
55555	1102	7	of	of	IN
55555	1102	8	tomatoes	tomato	NNS
55555	1102	9	,	,	,
55555	1102	10	and	and	CC
55555	1102	11	put	put	VBD
55555	1102	12	the	the	DT
55555	1102	13	tomatoes	tomato	NNS
55555	1102	14	in	in	IN
55555	1102	15	a	a	DT
55555	1102	16	double	double	JJ
55555	1102	17	boiler	boiler	NN
55555	1102	18	;	;	:
55555	1102	19	when	when	WRB
55555	1102	20	they	-PRON-	PRP
55555	1102	21	are	be	VBP
55555	1102	22	heated	heat	VBN
55555	1102	23	through	through	IN
55555	1102	24	scrape	scrape	NN
55555	1102	25	the	the	DT
55555	1102	26	onions	onion	NNS
55555	1102	27	into	into	IN
55555	1102	28	the	the	DT
55555	1102	29	tomatoes	tomato	NNS
55555	1102	30	,	,	,
55555	1102	31	and	and	CC
55555	1102	32	let	let	VB
55555	1102	33	them	-PRON-	PRP
55555	1102	34	all	all	DT
55555	1102	35	cook	cook	VB
55555	1102	36	together	together	RB
55555	1102	37	for	for	IN
55555	1102	38	half	half	PDT
55555	1102	39	an	an	DT
55555	1102	40	hour	hour	NN
55555	1102	41	;	;	:
55555	1102	42	season	season	NN
55555	1102	43	highly	highly	RB
55555	1102	44	with	with	IN
55555	1102	45	salt	salt	NN
55555	1102	46	and	and	CC
55555	1102	47	pepper	pepper	NN
55555	1102	48	,	,	,
55555	1102	49	and	and	CC
55555	1102	50	just	just	RB
55555	1102	51	before	before	IN
55555	1102	52	serving	serve	VBG
55555	1102	53	add	add	VB
55555	1102	54	2	2	CD
55555	1102	55	or	or	CC
55555	1102	56	3	3	CD
55555	1102	57	well	well	RB
55555	1102	58	-	-	HYPH
55555	1102	59	beaten	beat	VBN
55555	1102	60	eggs	egg	NNS
55555	1102	61	,	,	,
55555	1102	62	and	and	CC
55555	1102	63	let	let	VB
55555	1102	64	stand	stand	VB
55555	1102	65	for	for	IN
55555	1102	66	a	a	DT
55555	1102	67	few	few	JJ
55555	1102	68	minutes	minute	NNS
55555	1102	69	until	until	IN
55555	1102	70	somewhat	somewhat	RB
55555	1102	71	thickened	thicken	VBN
55555	1102	72	;	;	:
55555	1102	73	serve	serve	VB
55555	1102	74	on	on	IN
55555	1102	75	toast	toast	NN
55555	1102	76	.	.	.
55555	1103	1	If	if	IN
55555	1103	2	the	the	DT
55555	1103	3	flavour	flavour	NN
55555	1103	4	of	of	IN
55555	1103	5	onions	onion	NNS
55555	1103	6	is	be	VBZ
55555	1103	7	liked	like	VBN
55555	1103	8	,	,	,
55555	1103	9	a	a	DT
55555	1103	10	larger	large	JJR
55555	1103	11	quantity	quantity	NN
55555	1103	12	of	of	IN
55555	1103	13	chopped	chop	VBN
55555	1103	14	onion	onion	NN
55555	1103	15	may	may	MD
55555	1103	16	be	be	VB
55555	1103	17	used	use	VBN
55555	1103	18	;	;	:
55555	1103	19	and	and	CC
55555	1103	20	to	to	TO
55555	1103	21	increase	increase	VB
55555	1103	22	the	the	DT
55555	1103	23	quantity	quantity	NN
55555	1103	24	,	,	,
55555	1103	25	3	3	CD
55555	1103	26	or	or	CC
55555	1103	27	4	4	CD
55555	1103	28	more	more	JJR
55555	1103	29	eggs	egg	NNS
55555	1103	30	may	may	MD
55555	1103	31	be	be	VB
55555	1103	32	added	add	VBN
55555	1103	33	to	to	IN
55555	1103	34	this	this	DT
55555	1103	35	rule	rule	NN
55555	1103	36	without	without	IN
55555	1103	37	other	other	JJ
55555	1103	38	changes	change	NNS
55555	1103	39	.	.	.
55555	1104	1	For	for	IN
55555	1104	2	chafing	chafe	VBG
55555	1104	3	-	-	HYPH
55555	1104	4	dish	dish	NN
55555	1104	5	prepare	prepare	NN
55555	1104	6	in	in	IN
55555	1104	7	advance	advance	NN
55555	1104	8	to	to	IN
55555	1104	9	the	the	DT
55555	1104	10	point	point	NN
55555	1104	11	where	where	WRB
55555	1104	12	the	the	DT
55555	1104	13	eggs	egg	NNS
55555	1104	14	are	be	VBP
55555	1104	15	added	add	VBN
55555	1104	16	,	,	,
55555	1104	17	and	and	CC
55555	1104	18	add	add	VB
55555	1104	19	these	these	DT
55555	1104	20	after	after	IN
55555	1104	21	reheating	reheat	VBG
55555	1104	22	in	in	IN
55555	1104	23	the	the	DT
55555	1104	24	chafing	chafe	VBG
55555	1104	25	-	-	HYPH
55555	1104	26	dish	dish	NN
55555	1104	27	.	.	.
55555	1105	1	TOMATOES	tomatoes	NN
55555	1105	2	AND	and	CC
55555	1105	3	ONION	onion	NN
55555	1105	4	Proceed	proceed	VBP
55555	1105	5	as	as	IN
55555	1105	6	in	in	IN
55555	1105	7	the	the	DT
55555	1105	8	preceding	precede	VBG
55555	1105	9	recipe	recipe	NN
55555	1105	10	without	without	IN
55555	1105	11	adding	add	VBG
55555	1105	12	the	the	DT
55555	1105	13	eggs	egg	NNS
55555	1105	14	.	.	.
55555	1106	1	TOMATOES	tomatoes	NN
55555	1106	2	CASINO	CASINO	NNP
55555	1106	3	Select	select	RB
55555	1106	4	large	large	JJ
55555	1106	5	,	,	,
55555	1106	6	solid	solid	JJ
55555	1106	7	tomatoes	tomato	NNS
55555	1106	8	,	,	,
55555	1106	9	and	and	CC
55555	1106	10	without	without	IN
55555	1106	11	cutting	cut	VBG
55555	1106	12	them	-PRON-	PRP
55555	1106	13	let	let	VBD
55555	1106	14	them	-PRON-	PRP
55555	1106	15	boil	boil	VB
55555	1106	16	for	for	IN
55555	1106	17	fifteen	fifteen	CD
55555	1106	18	minutes	minute	NNS
55555	1106	19	;	;	:
55555	1106	20	then	then	RB
55555	1106	21	slip	slip	VB
55555	1106	22	off	off	RP
55555	1106	23	the	the	DT
55555	1106	24	skins	skin	NNS
55555	1106	25	,	,	,
55555	1106	26	halve	halve	VB
55555	1106	27	them	-PRON-	PRP
55555	1106	28	,	,	,
55555	1106	29	and	and	CC
55555	1106	30	lay	lie	VBD
55555	1106	31	each	each	DT
55555	1106	32	piece	piece	NN
55555	1106	33	,	,	,
55555	1106	34	cut	cut	VBN
55555	1106	35	-	-	HYPH
55555	1106	36	side	side	NN
55555	1106	37	down	down	RP
55555	1106	38	,	,	,
55555	1106	39	on	on	IN
55555	1106	40	a	a	DT
55555	1106	41	round	round	NN
55555	1106	42	of	of	IN
55555	1106	43	toast	toast	NN
55555	1106	44	the	the	DT
55555	1106	45	same	same	JJ
55555	1106	46	size	size	NN
55555	1106	47	as	as	IN
55555	1106	48	the	the	DT
55555	1106	49	tomato	tomato	NN
55555	1106	50	.	.	.
55555	1107	1	Cover	cover	VB
55555	1107	2	the	the	DT
55555	1107	3	top	top	NN
55555	1107	4	with	with	IN
55555	1107	5	warm	warm	JJ
55555	1107	6	Hollandaise	Hollandaise	NNP
55555	1107	7	,	,	,
55555	1107	8	Bernaise	Bernaise	NNP
55555	1107	9	,	,	,
55555	1107	10	or	or	CC
55555	1107	11	Maître	Maître	NNP
55555	1107	12	d'hôtel	d'hôtel	NNP
55555	1107	13	sauce	sauce	NN
55555	1107	14	,	,	,
55555	1107	15	and	and	CC
55555	1107	16	in	in	IN
55555	1107	17	the	the	DT
55555	1107	18	centre	centre	NN
55555	1107	19	lay	lie	VBD
55555	1107	20	a	a	DT
55555	1107	21	slice	slice	NN
55555	1107	22	of	of	IN
55555	1107	23	truffle	truffle	NN
55555	1107	24	;	;	:
55555	1107	25	garnish	garnish	VB
55555	1107	26	with	with	IN
55555	1107	27	watercress	watercress	NN
55555	1107	28	.	.	.
55555	1108	1	TOMATOES	tomatoes	NN
55555	1108	2	INDIENNE	INDIENNE	NNS
55555	1108	3	Halve	Halve	NNP
55555	1108	4	large	large	JJ
55555	1108	5	,	,	,
55555	1108	6	solid	solid	JJ
55555	1108	7	tomatoes	tomato	NNS
55555	1108	8	,	,	,
55555	1108	9	and	and	CC
55555	1108	10	arrange	arrange	VB
55555	1108	11	them	-PRON-	PRP
55555	1108	12	in	in	IN
55555	1108	13	a	a	DT
55555	1108	14	shallow	shallow	JJ
55555	1108	15	pan	pan	NN
55555	1108	16	,	,	,
55555	1108	17	cut	cut	NN
55555	1108	18	-	-	HYPH
55555	1108	19	side	side	VB
55555	1108	20	up	up	RP
55555	1108	21	.	.	.
55555	1109	1	Dredge	dredge	NN
55555	1109	2	with	with	IN
55555	1109	3	salt	salt	NN
55555	1109	4	and	and	CC
55555	1109	5	pepper	pepper	NN
55555	1109	6	,	,	,
55555	1109	7	and	and	CC
55555	1109	8	spread	spread	VBD
55555	1109	9	with	with	IN
55555	1109	10	curry	curry	NN
55555	1109	11	powder	powder	NN
55555	1109	12	and	and	CC
55555	1109	13	some	some	DT
55555	1109	14	onion	onion	NN
55555	1109	15	juice	juice	NN
55555	1109	16	.	.	.
55555	1110	1	Put	put	VB
55555	1110	2	in	in	IN
55555	1110	3	the	the	DT
55555	1110	4	oven	oven	NN
55555	1110	5	for	for	IN
55555	1110	6	ten	ten	CD
55555	1110	7	minutes	minute	NNS
55555	1110	8	,	,	,
55555	1110	9	or	or	CC
55555	1110	10	under	under	IN
55555	1110	11	the	the	DT
55555	1110	12	gas	gas	NN
55555	1110	13	burners	burner	NNS
55555	1110	14	of	of	IN
55555	1110	15	the	the	DT
55555	1110	16	oven	oven	NN
55555	1110	17	in	in	IN
55555	1110	18	a	a	DT
55555	1110	19	gas	gas	NN
55555	1110	20	stove	stove	NN
55555	1110	21	.	.	.
55555	1111	1	Do	do	VB
55555	1111	2	not	not	RB
55555	1111	3	let	let	VB
55555	1111	4	the	the	DT
55555	1111	5	tomatoes	tomato	NNS
55555	1111	6	soften	soften	VB
55555	1111	7	,	,	,
55555	1111	8	and	and	CC
55555	1111	9	serve	serve	VB
55555	1111	10	at	at	IN
55555	1111	11	once	once	RB
55555	1111	12	to	to	TO
55555	1111	13	prevent	prevent	VB
55555	1111	14	this	this	DT
55555	1111	15	.	.	.
55555	1112	1	Use	use	VB
55555	1112	2	alone	alone	RB
55555	1112	3	or	or	CC
55555	1112	4	as	as	IN
55555	1112	5	a	a	DT
55555	1112	6	garnish	garnish	NN
55555	1112	7	to	to	IN
55555	1112	8	rice	rice	NN
55555	1112	9	.	.	.
55555	1113	1	TOMATOES	tomatoes	NN
55555	1113	2	WITH	with	IN
55555	1113	3	EGGS	EGGS	NNP
55555	1113	4	Strain	Strain	NNP
55555	1113	5	1	1	CD
55555	1113	6	can	can	NN
55555	1113	7	of	of	IN
55555	1113	8	tomatoes	tomato	NNS
55555	1113	9	and	and	CC
55555	1113	10	put	put	VBD
55555	1113	11	them	-PRON-	PRP
55555	1113	12	in	in	IN
55555	1113	13	a	a	DT
55555	1113	14	saucepan	saucepan	NN
55555	1113	15	;	;	:
55555	1113	16	stir	stir	VB
55555	1113	17	well	well	RB
55555	1113	18	,	,	,
55555	1113	19	and	and	CC
55555	1113	20	season	season	NN
55555	1113	21	with	with	IN
55555	1113	22	pepper	pepper	NN
55555	1113	23	and	and	CC
55555	1113	24	salt	salt	NN
55555	1113	25	and	and	CC
55555	1113	26	1	1	CD
55555	1113	27	tablespoon	tablespoon	NN
55555	1113	28	of	of	IN
55555	1113	29	butter	butter	NN
55555	1113	30	,	,	,
55555	1113	31	and	and	CC
55555	1113	32	,	,	,
55555	1113	33	after	after	IN
55555	1113	34	they	-PRON-	PRP
55555	1113	35	have	have	VBP
55555	1113	36	cooked	cook	VBN
55555	1113	37	fifteen	fifteen	CD
55555	1113	38	or	or	CC
55555	1113	39	twenty	twenty	CD
55555	1113	40	minutes	minute	NNS
55555	1113	41	,	,	,
55555	1113	42	stir	stir	VBP
55555	1113	43	in	in	IN
55555	1113	44	3	3	CD
55555	1113	45	or	or	CC
55555	1113	46	4	4	CD
55555	1113	47	well	well	RB
55555	1113	48	-	-	HYPH
55555	1113	49	beaten	beat	VBN
55555	1113	50	eggs	egg	NNS
55555	1113	51	and	and	CC
55555	1113	52	serve	serve	VB
55555	1113	53	on	on	IN
55555	1113	54	toast	toast	NN
55555	1113	55	after	after	IN
55555	1113	56	two	two	CD
55555	1113	57	or	or	CC
55555	1113	58	three	three	CD
55555	1113	59	minutes	minute	NNS
55555	1113	60	'	'	POS
55555	1113	61	further	further	JJ
55555	1113	62	cooking	cooking	NN
55555	1113	63	.	.	.
55555	1114	1	CURRIED	CURRIED	NNP
55555	1114	2	TOMATOES	TOMATOES	NNP
55555	1114	3	Cut	Cut	VBZ
55555	1114	4	a	a	DT
55555	1114	5	thin	thin	JJ
55555	1114	6	slice	slice	NN
55555	1114	7	from	from	IN
55555	1114	8	the	the	DT
55555	1114	9	stem	stem	NN
55555	1114	10	-	-	HYPH
55555	1114	11	end	end	NN
55555	1114	12	of	of	IN
55555	1114	13	large	large	JJ
55555	1114	14	,	,	,
55555	1114	15	solid	solid	JJ
55555	1114	16	tomatoes	tomato	NNS
55555	1114	17	,	,	,
55555	1114	18	and	and	CC
55555	1114	19	scoop	scoop	VB
55555	1114	20	out	out	RP
55555	1114	21	some	some	DT
55555	1114	22	of	of	IN
55555	1114	23	the	the	DT
55555	1114	24	inside	inside	NN
55555	1114	25	.	.	.
55555	1115	1	Fill	fill	VB
55555	1115	2	with	with	IN
55555	1115	3	boiled	boil	VBN
55555	1115	4	rice	rice	NN
55555	1115	5	to	to	TO
55555	1115	6	which	which	WDT
55555	1115	7	is	be	VBZ
55555	1115	8	added	add	VBN
55555	1115	9	the	the	DT
55555	1115	10	tomato	tomato	NN
55555	1115	11	removed	remove	VBN
55555	1115	12	from	from	IN
55555	1115	13	the	the	DT
55555	1115	14	inside	inside	NN
55555	1115	15	and	and	CC
55555	1115	16	a	a	DT
55555	1115	17	little	little	JJ
55555	1115	18	curry	curry	NN
55555	1115	19	powder	powder	NN
55555	1115	20	(	(	-LRB-
55555	1115	21	1/2	1/2	CD
55555	1115	22	teaspoon	teaspoon	NN
55555	1115	23	to	to	IN
55555	1115	24	1	1	CD
55555	1115	25	cup	cup	NN
55555	1115	26	of	of	IN
55555	1115	27	rice	rice	NN
55555	1115	28	is	be	VBZ
55555	1115	29	a	a	DT
55555	1115	30	moderate	moderate	JJ
55555	1115	31	amount	amount	NN
55555	1115	32	)	)	-RRB-
55555	1115	33	.	.	.
55555	1116	1	Season	season	VB
55555	1116	2	the	the	DT
55555	1116	3	mixture	mixture	NN
55555	1116	4	well	well	RB
55555	1116	5	with	with	IN
55555	1116	6	salt	salt	NN
55555	1116	7	,	,	,
55555	1116	8	replace	replace	VB
55555	1116	9	the	the	DT
55555	1116	10	top	top	NN
55555	1116	11	,	,	,
55555	1116	12	and	and	CC
55555	1116	13	bake	bake	VB
55555	1116	14	fifteen	fifteen	JJ
55555	1116	15	minutes	minute	NNS
55555	1116	16	.	.	.
55555	1117	1	The	the	DT
55555	1117	2	curry	curry	NN
55555	1117	3	powder	powder	NN
55555	1117	4	can	can	MD
55555	1117	5	be	be	VB
55555	1117	6	omitted	omit	VBN
55555	1117	7	from	from	IN
55555	1117	8	the	the	DT
55555	1117	9	filling	filling	NN
55555	1117	10	and	and	CC
55555	1117	11	the	the	DT
55555	1117	12	tomatoes	tomato	NNS
55555	1117	13	served	serve	VBD
55555	1117	14	with	with	IN
55555	1117	15	curry	curry	NN
55555	1117	16	sauce	sauce	NN
55555	1117	17	if	if	IN
55555	1117	18	preferred	prefer	VBN
55555	1117	19	.	.	.
55555	1118	1	SAVOURY	SAVOURY	NNP
55555	1118	2	TOMATOES	TOMATOES	NNP
55555	1118	3	Cut	Cut	NNP
55555	1118	4	in	in	IN
55555	1118	5	half	half	NN
55555	1118	6	rather	rather	RB
55555	1118	7	large	large	JJ
55555	1118	8	,	,	,
55555	1118	9	solid	solid	JJ
55555	1118	10	tomatoes	tomato	NNS
55555	1118	11	,	,	,
55555	1118	12	allowing	allow	VBG
55555	1118	13	2	2	CD
55555	1118	14	halves	half	NNS
55555	1118	15	for	for	IN
55555	1118	16	each	each	DT
55555	1118	17	person	person	NN
55555	1118	18	to	to	TO
55555	1118	19	be	be	VB
55555	1118	20	served	serve	VBN
55555	1118	21	,	,	,
55555	1118	22	and	and	CC
55555	1118	23	set	set	VBD
55555	1118	24	them	-PRON-	PRP
55555	1118	25	,	,	,
55555	1118	26	cut	cut	VBN
55555	1118	27	-	-	HYPH
55555	1118	28	side	side	VB
55555	1118	29	up	up	RP
55555	1118	30	,	,	,
55555	1118	31	in	in	IN
55555	1118	32	a	a	DT
55555	1118	33	shallow	shallow	JJ
55555	1118	34	tin	tin	NN
55555	1118	35	;	;	:
55555	1118	36	press	press	NN
55555	1118	37	capers	caper	NNS
55555	1118	38	into	into	IN
55555	1118	39	the	the	DT
55555	1118	40	spaces	space	NNS
55555	1118	41	,	,	,
55555	1118	42	then	then	RB
55555	1118	43	dredge	dredge	VB
55555	1118	44	heavily	heavily	RB
55555	1118	45	with	with	IN
55555	1118	46	celery	celery	NN
55555	1118	47	salt	salt	NN
55555	1118	48	,	,	,
55555	1118	49	sprinkle	sprinkle	VB
55555	1118	50	with	with	IN
55555	1118	51	salt	salt	NN
55555	1118	52	and	and	CC
55555	1118	53	pepper	pepper	NN
55555	1118	54	,	,	,
55555	1118	55	and	and	CC
55555	1118	56	set	set	VBN
55555	1118	57	under	under	IN
55555	1118	58	the	the	DT
55555	1118	59	flame	flame	NN
55555	1118	60	of	of	IN
55555	1118	61	a	a	DT
55555	1118	62	gas	gas	NN
55555	1118	63	oven	oven	NN
55555	1118	64	until	until	IN
55555	1118	65	the	the	DT
55555	1118	66	tops	top	NNS
55555	1118	67	are	be	VBP
55555	1118	68	blackened	blacken	VBN
55555	1118	69	.	.	.
55555	1119	1	The	the	DT
55555	1119	2	flame	flame	NN
55555	1119	3	should	should	MD
55555	1119	4	be	be	VB
55555	1119	5	hot	hot	JJ
55555	1119	6	so	so	IN
55555	1119	7	that	that	IN
55555	1119	8	this	this	DT
55555	1119	9	may	may	MD
55555	1119	10	happen	happen	VB
55555	1119	11	as	as	RB
55555	1119	12	quickly	quickly	RB
55555	1119	13	as	as	IN
55555	1119	14	possible	possible	JJ
55555	1119	15	in	in	IN
55555	1119	16	order	order	NN
55555	1119	17	that	that	IN
55555	1119	18	the	the	DT
55555	1119	19	tomatoes	tomato	NNS
55555	1119	20	may	may	MD
55555	1119	21	not	not	RB
55555	1119	22	become	become	VB
55555	1119	23	softened	soften	VBN
55555	1119	24	by	by	IN
55555	1119	25	the	the	DT
55555	1119	26	heat	heat	NN
55555	1119	27	;	;	:
55555	1119	28	to	to	IN
55555	1119	29	this	this	DT
55555	1119	30	end	end	NN
55555	1119	31	it	-PRON-	PRP
55555	1119	32	is	be	VBZ
55555	1119	33	also	also	RB
55555	1119	34	necessary	necessary	JJ
55555	1119	35	to	to	TO
55555	1119	36	leave	leave	VB
55555	1119	37	the	the	DT
55555	1119	38	door	door	NN
55555	1119	39	of	of	IN
55555	1119	40	the	the	DT
55555	1119	41	broiling	broiling	NN
55555	1119	42	compartment	compartment	NN
55555	1119	43	open	open	JJ
55555	1119	44	.	.	.
55555	1120	1	TOMATOES	TOMATOES	NNP
55555	1120	2	CREOLE	CREOLE	NNP
55555	1120	3	Cut	Cut	NNP
55555	1120	4	in	in	IN
55555	1120	5	half	half	DT
55555	1120	6	,	,	,
55555	1120	7	crosswise	crosswise	NN
55555	1120	8	,	,	,
55555	1120	9	5	5	CD
55555	1120	10	or	or	CC
55555	1120	11	6	6	CD
55555	1120	12	solid	solid	JJ
55555	1120	13	tomatoes	tomato	NNS
55555	1120	14	,	,	,
55555	1120	15	and	and	CC
55555	1120	16	set	set	VBD
55555	1120	17	them	-PRON-	PRP
55555	1120	18	,	,	,
55555	1120	19	cut	cut	VB
55555	1120	20	halves	half	NNS
55555	1120	21	upwards	upwards	RB
55555	1120	22	,	,	,
55555	1120	23	in	in	IN
55555	1120	24	a	a	DT
55555	1120	25	buttered	butter	VBN
55555	1120	26	pan	pan	NN
55555	1120	27	.	.	.
55555	1121	1	Chop	chop	NN
55555	1121	2	1	1	CD
55555	1121	3	or	or	CC
55555	1121	4	2	2	CD
55555	1121	5	sweet	sweet	JJ
55555	1121	6	green	green	JJ
55555	1121	7	peppers	pepper	NNS
55555	1121	8	,	,	,
55555	1121	9	mix	mix	VB
55555	1121	10	with	with	IN
55555	1121	11	them	-PRON-	PRP
55555	1121	12	1	1	CD
55555	1121	13	teaspoon	teaspoon	NN
55555	1121	14	of	of	IN
55555	1121	15	chopped	chop	VBN
55555	1121	16	onion	onion	NN
55555	1121	17	,	,	,
55555	1121	18	and	and	CC
55555	1121	19	sprinkle	sprinkle	VB
55555	1121	20	this	this	DT
55555	1121	21	over	over	IN
55555	1121	22	the	the	DT
55555	1121	23	tomatoes	tomato	NNS
55555	1121	24	;	;	:
55555	1121	25	place	place	VB
55555	1121	26	a	a	DT
55555	1121	27	small	small	JJ
55555	1121	28	piece	piece	NN
55555	1121	29	of	of	IN
55555	1121	30	butter	butter	NN
55555	1121	31	on	on	IN
55555	1121	32	each	each	DT
55555	1121	33	half	half	NN
55555	1121	34	,	,	,
55555	1121	35	and	and	CC
55555	1121	36	sprinkle	sprinkle	VB
55555	1121	37	with	with	IN
55555	1121	38	salt	salt	NN
55555	1121	39	and	and	CC
55555	1121	40	paprika	paprika	NNS
55555	1121	41	.	.	.
55555	1122	1	Let	let	VB
55555	1122	2	bake	bake	NN
55555	1122	3	about	about	RB
55555	1122	4	twenty	twenty	CD
55555	1122	5	minutes	minute	NNS
55555	1122	6	,	,	,
55555	1122	7	then	then	RB
55555	1122	8	remove	remove	VB
55555	1122	9	to	to	IN
55555	1122	10	rounds	round	NNS
55555	1122	11	of	of	IN
55555	1122	12	toast	toast	NN
55555	1122	13	,	,	,
55555	1122	14	or	or	CC
55555	1122	15	nests	nest	NNS
55555	1122	16	of	of	IN
55555	1122	17	boiled	boil	VBN
55555	1122	18	rice	rice	NN
55555	1122	19	,	,	,
55555	1122	20	and	and	CC
55555	1122	21	pour	pour	VB
55555	1122	22	over	over	IN
55555	1122	23	them	-PRON-	PRP
55555	1122	24	white	white	JJ
55555	1122	25	sauce	sauce	NN
55555	1122	26	.	.	.
55555	1123	1	TOMATO	TOMATO	NNP
55555	1123	2	LOAF	LOAF	NNP
55555	1123	3	Strain	strain	VBP
55555	1123	4	the	the	DT
55555	1123	5	juice	juice	NN
55555	1123	6	from	from	IN
55555	1123	7	1	1	CD
55555	1123	8	can	can	NN
55555	1123	9	of	of	IN
55555	1123	10	tomatoes	tomato	NNS
55555	1123	11	through	through	IN
55555	1123	12	a	a	DT
55555	1123	13	sieve	sieve	NN
55555	1123	14	fine	fine	JJ
55555	1123	15	enough	enough	RB
55555	1123	16	to	to	TO
55555	1123	17	stop	stop	VB
55555	1123	18	all	all	PDT
55555	1123	19	the	the	DT
55555	1123	20	seeds	seed	NNS
55555	1123	21	,	,	,
55555	1123	22	and	and	CC
55555	1123	23	put	put	VBD
55555	1123	24	in	in	RP
55555	1123	25	an	an	DT
55555	1123	26	enamelled	enamel	VBN
55555	1123	27	saucepan	saucepan	NN
55555	1123	28	to	to	TO
55555	1123	29	boil	boil	VB
55555	1123	30	;	;	:
55555	1123	31	season	season	NN
55555	1123	32	well	well	RB
55555	1123	33	with	with	IN
55555	1123	34	salt	salt	NN
55555	1123	35	and	and	CC
55555	1123	36	pepper	pepper	NN
55555	1123	37	,	,	,
55555	1123	38	and	and	CC
55555	1123	39	when	when	WRB
55555	1123	40	it	-PRON-	PRP
55555	1123	41	boils	boil	VBZ
55555	1123	42	pour	pour	VB
55555	1123	43	it	-PRON-	PRP
55555	1123	44	onto	onto	IN
55555	1123	45	enough	enough	JJ
55555	1123	46	gelatine	gelatine	NN
55555	1123	47	dissolved	dissolve	VBN
55555	1123	48	in	in	IN
55555	1123	49	water	water	NN
55555	1123	50	to	to	TO
55555	1123	51	stiffen	stiffen	VB
55555	1123	52	it	-PRON-	PRP
55555	1123	53	.	.	.
55555	1124	1	The	the	DT
55555	1124	2	amount	amount	NN
55555	1124	3	of	of	IN
55555	1124	4	gelatine	gelatine	NN
55555	1124	5	can	can	MD
55555	1124	6	not	not	RB
55555	1124	7	be	be	VB
55555	1124	8	given	give	VBN
55555	1124	9	,	,	,
55555	1124	10	as	as	IN
55555	1124	11	the	the	DT
55555	1124	12	various	various	JJ
55555	1124	13	vegetable	vegetable	NN
55555	1124	14	gelatines	gelatine	NNS
55555	1124	15	,	,	,
55555	1124	16	arrowroot	arrowroot	NNP
55555	1124	17	,	,	,
55555	1124	18	etc	etc	FW
55555	1124	19	.	.	FW
55555	1124	20	,	,	,
55555	1124	21	vary	vary	VBP
55555	1124	22	in	in	IN
55555	1124	23	thickening	thicken	VBG
55555	1124	24	power	power	NN
55555	1124	25	.	.	.
55555	1125	1	Instructions	instruction	NNS
55555	1125	2	as	as	IN
55555	1125	3	to	to	IN
55555	1125	4	the	the	DT
55555	1125	5	proper	proper	JJ
55555	1125	6	amount	amount	NN
55555	1125	7	for	for	IN
55555	1125	8	each	each	DT
55555	1125	9	pint	pint	NN
55555	1125	10	of	of	IN
55555	1125	11	liquid	liquid	NN
55555	1125	12	will	will	MD
55555	1125	13	come	come	VB
55555	1125	14	with	with	IN
55555	1125	15	every	every	DT
55555	1125	16	package	package	NN
55555	1125	17	.	.	.
55555	1126	1	Set	set	VB
55555	1126	2	the	the	DT
55555	1126	3	jelly	jelly	NN
55555	1126	4	aside	aside	RB
55555	1126	5	to	to	IN
55555	1126	6	cool	cool	JJ
55555	1126	7	,	,	,
55555	1126	8	and	and	CC
55555	1126	9	arrange	arrange	NN
55555	1126	10	slices	slice	NNS
55555	1126	11	of	of	IN
55555	1126	12	hard	hard	RB
55555	1126	13	-	-	HYPH
55555	1126	14	boiled	boil	VBN
55555	1126	15	egg	egg	NN
55555	1126	16	on	on	IN
55555	1126	17	the	the	DT
55555	1126	18	bottom	bottom	NN
55555	1126	19	of	of	IN
55555	1126	20	custard	custard	JJ
55555	1126	21	cups	cup	NNS
55555	1126	22	or	or	CC
55555	1126	23	small	small	JJ
55555	1126	24	plain	plain	JJ
55555	1126	25	moulds	mould	NNS
55555	1126	26	,	,	,
55555	1126	27	and	and	CC
55555	1126	28	encircle	encircle	VB
55555	1126	29	these	these	DT
55555	1126	30	with	with	IN
55555	1126	31	slices	slice	NNS
55555	1126	32	of	of	IN
55555	1126	33	stuffed	stuff	VBN
55555	1126	34	olive	olive	NN
55555	1126	35	,	,	,
55555	1126	36	pickled	pickle	VBD
55555	1126	37	walnut	walnut	NNP
55555	1126	38	,	,	,
55555	1126	39	or	or	CC
55555	1126	40	truffles	truffle	NNS
55555	1126	41	,	,	,
55555	1126	42	or	or	CC
55555	1126	43	mushrooms	mushroom	NNS
55555	1126	44	.	.	.
55555	1127	1	When	when	WRB
55555	1127	2	the	the	DT
55555	1127	3	jelly	jelly	NN
55555	1127	4	is	be	VBZ
55555	1127	5	somewhat	somewhat	RB
55555	1127	6	cooled	cool	VBN
55555	1127	7	,	,	,
55555	1127	8	and	and	CC
55555	1127	9	so	so	RB
55555	1127	10	thick	thick	JJ
55555	1127	11	enough	enough	RB
55555	1127	12	to	to	TO
55555	1127	13	hold	hold	VB
55555	1127	14	down	down	RP
55555	1127	15	these	these	DT
55555	1127	16	garnishings	garnishing	NNS
55555	1127	17	when	when	WRB
55555	1127	18	poured	pour	VBD
55555	1127	19	onto	onto	IN
55555	1127	20	them	-PRON-	PRP
55555	1127	21	,	,	,
55555	1127	22	half	half	PDT
55555	1127	23	fill	fill	VBP
55555	1127	24	the	the	DT
55555	1127	25	cups	cup	NNS
55555	1127	26	with	with	IN
55555	1127	27	it	-PRON-	PRP
55555	1127	28	.	.	.
55555	1128	1	Serve	serve	VB
55555	1128	2	when	when	WRB
55555	1128	3	set	set	NN
55555	1128	4	and	and	CC
55555	1128	5	ice	ice	NN
55555	1128	6	-	-	HYPH
55555	1128	7	cold	cold	JJ
55555	1128	8	,	,	,
55555	1128	9	turned	turn	VBD
55555	1128	10	out	out	RP
55555	1128	11	on	on	IN
55555	1128	12	lettuce	lettuce	NN
55555	1128	13	leaves	leave	NNS
55555	1128	14	.	.	.
55555	1129	1	TOMATOES	tomatoes	NN
55555	1129	2	AND	and	CC
55555	1129	3	HOMINY	HOMINY	NNP
55555	1129	4	Take	take	VBP
55555	1129	5	2	2	CD
55555	1129	6	cups	cup	NNS
55555	1129	7	of	of	IN
55555	1129	8	cold	cold	JJ
55555	1129	9	boiled	boil	VBN
55555	1129	10	hominy	hominy	NNP
55555	1129	11	and	and	CC
55555	1129	12	2	2	CD
55555	1129	13	cups	cup	NNS
55555	1129	14	of	of	IN
55555	1129	15	boiled	boil	VBN
55555	1129	16	tomatoes	tomato	NNS
55555	1129	17	,	,	,
55555	1129	18	put	put	VBD
55555	1129	19	them	-PRON-	PRP
55555	1129	20	in	in	IN
55555	1129	21	a	a	DT
55555	1129	22	saucepan	saucepan	NN
55555	1129	23	with	with	IN
55555	1129	24	1	1	CD
55555	1129	25	tablespoon	tablespoon	NN
55555	1129	26	of	of	IN
55555	1129	27	butter	butter	NN
55555	1129	28	,	,	,
55555	1129	29	season	season	NN
55555	1129	30	generously	generously	RB
55555	1129	31	with	with	IN
55555	1129	32	salt	salt	NN
55555	1129	33	and	and	CC
55555	1129	34	pepper	pepper	NN
55555	1129	35	,	,	,
55555	1129	36	and	and	CC
55555	1129	37	serve	serve	VB
55555	1129	38	in	in	IN
55555	1129	39	a	a	DT
55555	1129	40	deep	deep	JJ
55555	1129	41	dish	dish	NN
55555	1129	42	when	when	WRB
55555	1129	43	thoroughly	thoroughly	RB
55555	1129	44	heated	heat	VBD
55555	1129	45	through	through	IN
55555	1129	46	,	,	,
55555	1129	47	or	or	CC
55555	1129	48	put	put	VBN
55555	1129	49	into	into	IN
55555	1129	50	a	a	DT
55555	1129	51	buttered	butter	VBN
55555	1129	52	baking	baking	NN
55555	1129	53	dish	dish	NN
55555	1129	54	with	with	IN
55555	1129	55	crumbs	crumb	NNS
55555	1129	56	on	on	IN
55555	1129	57	the	the	DT
55555	1129	58	top	top	NN
55555	1129	59	(	(	-LRB-
55555	1129	60	and	and	CC
55555	1129	61	a	a	DT
55555	1129	62	little	little	JJ
55555	1129	63	grated	grated	JJ
55555	1129	64	cheese	cheese	NN
55555	1129	65	if	if	IN
55555	1129	66	liked	like	VBN
55555	1129	67	)	)	-RRB-
55555	1129	68	;	;	,
55555	1129	69	brown	brown	JJ
55555	1129	70	before	before	IN
55555	1129	71	serving	serve	VBG
55555	1129	72	.	.	.
55555	1130	1	STEWED	STEWED	NNP
55555	1130	2	TURNIPS	turnip	NNS
55555	1130	3	Peel	peel	NN
55555	1130	4	and	and	CC
55555	1130	5	wash	wash	VB
55555	1130	6	turnips	turnip	NNS
55555	1130	7	and	and	CC
55555	1130	8	cut	cut	VBD
55555	1130	9	them	-PRON-	PRP
55555	1130	10	in	in	IN
55555	1130	11	eighths	eighth	NNS
55555	1130	12	lengthwise	lengthwise	RB
55555	1130	13	,	,	,
55555	1130	14	or	or	CC
55555	1130	15	in	in	IN
55555	1130	16	dice	dice	NN
55555	1130	17	,	,	,
55555	1130	18	and	and	CC
55555	1130	19	put	put	VBD
55555	1130	20	them	-PRON-	PRP
55555	1130	21	in	in	IN
55555	1130	22	boiling	boil	VBG
55555	1130	23	milk	milk	NN
55555	1130	24	and	and	CC
55555	1130	25	water	water	NN
55555	1130	26	which	which	WDT
55555	1130	27	covers	cover	VBZ
55555	1130	28	them	-PRON-	PRP
55555	1130	29	.	.	.
55555	1131	1	Let	let	VB
55555	1131	2	them	-PRON-	PRP
55555	1131	3	cook	cook	VB
55555	1131	4	slowly	slowly	RB
55555	1131	5	for	for	IN
55555	1131	6	half	half	PDT
55555	1131	7	an	an	DT
55555	1131	8	hour	hour	NN
55555	1131	9	uncovered	uncover	VBN
55555	1131	10	,	,	,
55555	1131	11	then	then	RB
55555	1131	12	lift	lift	VB
55555	1131	13	them	-PRON-	PRP
55555	1131	14	out	out	RP
55555	1131	15	and	and	CC
55555	1131	16	place	place	VB
55555	1131	17	on	on	IN
55555	1131	18	a	a	DT
55555	1131	19	hot	hot	JJ
55555	1131	20	dish	dish	NN
55555	1131	21	at	at	IN
55555	1131	22	the	the	DT
55555	1131	23	side	side	NN
55555	1131	24	of	of	IN
55555	1131	25	the	the	DT
55555	1131	26	stove	stove	NN
55555	1131	27	.	.	.
55555	1132	1	Make	make	VB
55555	1132	2	a	a	DT
55555	1132	3	sauce	sauce	NN
55555	1132	4	with	with	IN
55555	1132	5	1	1	CD
55555	1132	6	1/2	1/2	CD
55555	1132	7	cups	cup	NNS
55555	1132	8	of	of	IN
55555	1132	9	the	the	DT
55555	1132	10	stock	stock	NN
55555	1132	11	in	in	IN
55555	1132	12	which	which	WDT
55555	1132	13	they	-PRON-	PRP
55555	1132	14	cooked	cook	VBD
55555	1132	15	,	,	,
55555	1132	16	into	into	IN
55555	1132	17	which	which	WDT
55555	1132	18	beat	beat	VBD
55555	1132	19	the	the	DT
55555	1132	20	yolk	yolk	NN
55555	1132	21	of	of	IN
55555	1132	22	1	1	CD
55555	1132	23	egg	egg	NN
55555	1132	24	and	and	CC
55555	1132	25	1/2	1/2	CD
55555	1132	26	teaspoon	teaspoon	NN
55555	1132	27	of	of	IN
55555	1132	28	lemon	lemon	NN
55555	1132	29	juice	juice	NN
55555	1132	30	;	;	:
55555	1132	31	season	season	NN
55555	1132	32	this	this	DT
55555	1132	33	with	with	IN
55555	1132	34	pepper	pepper	NN
55555	1132	35	and	and	CC
55555	1132	36	salt	salt	NN
55555	1132	37	and	and	CC
55555	1132	38	pour	pour	VB
55555	1132	39	over	over	IN
55555	1132	40	the	the	DT
55555	1132	41	turnips	turnip	NNS
55555	1132	42	.	.	.
55555	1133	1	Instead	instead	RB
55555	1133	2	of	of	IN
55555	1133	3	this	this	DT
55555	1133	4	,	,	,
55555	1133	5	ordinary	ordinary	JJ
55555	1133	6	white	white	JJ
55555	1133	7	sauce	sauce	NN
55555	1133	8	may	may	MD
55555	1133	9	be	be	VB
55555	1133	10	made	make	VBN
55555	1133	11	of	of	IN
55555	1133	12	the	the	DT
55555	1133	13	turnip	turnip	NN
55555	1133	14	stock	stock	NN
55555	1133	15	.	.	.
55555	1134	1	MASHED	mashed	JJ
55555	1134	2	TURNIPS	turnips	NN
55555	1134	3	Peel	peel	NN
55555	1134	4	and	and	CC
55555	1134	5	quarter	quarter	NN
55555	1134	6	2	2	CD
55555	1134	7	good	good	JJ
55555	1134	8	-	-	HYPH
55555	1134	9	sized	sized	JJ
55555	1134	10	turnips	turnip	NNS
55555	1134	11	,	,	,
55555	1134	12	cover	cover	VB
55555	1134	13	them	-PRON-	PRP
55555	1134	14	with	with	IN
55555	1134	15	boiling	boil	VBG
55555	1134	16	water	water	NN
55555	1134	17	,	,	,
55555	1134	18	and	and	CC
55555	1134	19	let	let	VB
55555	1134	20	cook	cook	NN
55555	1134	21	until	until	IN
55555	1134	22	tender	tender	NN
55555	1134	23	,	,	,
55555	1134	24	which	which	WDT
55555	1134	25	should	should	MD
55555	1134	26	be	be	VB
55555	1134	27	in	in	IN
55555	1134	28	from	from	IN
55555	1134	29	half	half	PDT
55555	1134	30	an	an	DT
55555	1134	31	hour	hour	NN
55555	1134	32	to	to	IN
55555	1134	33	three	three	CD
55555	1134	34	quarters	quarter	NNS
55555	1134	35	;	;	:
55555	1134	36	drain	drain	VB
55555	1134	37	them	-PRON-	PRP
55555	1134	38	in	in	IN
55555	1134	39	a	a	DT
55555	1134	40	colander	colander	NN
55555	1134	41	,	,	,
55555	1134	42	and	and	CC
55555	1134	43	press	press	VB
55555	1134	44	gently	gently	RB
55555	1134	45	with	with	IN
55555	1134	46	a	a	DT
55555	1134	47	wire	wire	NN
55555	1134	48	potato	potato	NN
55555	1134	49	-	-	HYPH
55555	1134	50	masher	masher	NN
55555	1134	51	to	to	TO
55555	1134	52	remove	remove	VB
55555	1134	53	as	as	RB
55555	1134	54	much	much	JJ
55555	1134	55	water	water	NN
55555	1134	56	as	as	IN
55555	1134	57	possible	possible	JJ
55555	1134	58	,	,	,
55555	1134	59	then	then	RB
55555	1134	60	mash	mash	VB
55555	1134	61	them	-PRON-	PRP
55555	1134	62	and	and	CC
55555	1134	63	beat	beat	VBD
55555	1134	64	them	-PRON-	PRP
55555	1134	65	well	well	RB
55555	1134	66	,	,	,
55555	1134	67	stirring	stir	VBG
55555	1134	68	in	in	IN
55555	1134	69	2	2	CD
55555	1134	70	tablespoons	tablespoon	NNS
55555	1134	71	of	of	IN
55555	1134	72	butter	butter	NN
55555	1134	73	,	,	,
55555	1134	74	1	1	CD
55555	1134	75	teaspoon	teaspoon	NN
55555	1134	76	of	of	IN
55555	1134	77	salt	salt	NN
55555	1134	78	,	,	,
55555	1134	79	and	and	CC
55555	1134	80	1	1	CD
55555	1134	81	saltspoon	saltspoon	NN
55555	1134	82	of	of	IN
55555	1134	83	pepper	pepper	NN
55555	1134	84	.	.	.
55555	1135	1	MASHED	mashed	JJ
55555	1135	2	TURNIPS	turnip	NNS
55555	1135	3	AND	and	CC
55555	1135	4	POTATO	potato	NN
55555	1135	5	Prepare	Prepare	NNP
55555	1135	6	turnips	turnip	NNS
55555	1135	7	as	as	IN
55555	1135	8	for	for	IN
55555	1135	9	mashed	mashed	JJ
55555	1135	10	turnips	turnip	NNS
55555	1135	11	,	,	,
55555	1135	12	and	and	CC
55555	1135	13	mash	mash	NN
55555	1135	14	with	with	IN
55555	1135	15	them	-PRON-	PRP
55555	1135	16	an	an	DT
55555	1135	17	equal	equal	JJ
55555	1135	18	quantity	quantity	NN
55555	1135	19	of	of	IN
55555	1135	20	boiled	boil	VBN
55555	1135	21	potatoes	potato	NNS
55555	1135	22	;	;	:
55555	1135	23	add	add	VB
55555	1135	24	butter	butter	NN
55555	1135	25	,	,	,
55555	1135	26	pepper	pepper	NN
55555	1135	27	,	,	,
55555	1135	28	and	and	CC
55555	1135	29	salt	salt	NN
55555	1135	30	,	,	,
55555	1135	31	and	and	CC
55555	1135	32	beat	beat	VBD
55555	1135	33	up	up	RP
55555	1135	34	very	very	RB
55555	1135	35	light	light	NN
55555	1135	36	before	before	IN
55555	1135	37	serving	serve	VBG
55555	1135	38	.	.	.
55555	1136	1	TURNIPS	turnips	NN
55555	1136	2	AU	AU	NNP
55555	1136	3	GRATIN	GRATIN	NNP
55555	1136	4	Cut	Cut	NNP
55555	1136	5	boiled	boil	VBD
55555	1136	6	turnips	turnip	NNS
55555	1136	7	in	in	IN
55555	1136	8	thin	thin	JJ
55555	1136	9	slices	slice	NNS
55555	1136	10	,	,	,
55555	1136	11	and	and	CC
55555	1136	12	arrange	arrange	VB
55555	1136	13	them	-PRON-	PRP
55555	1136	14	in	in	IN
55555	1136	15	a	a	DT
55555	1136	16	buttered	butter	VBN
55555	1136	17	baking	baking	NN
55555	1136	18	dish	dish	NN
55555	1136	19	in	in	IN
55555	1136	20	layers	layer	NNS
55555	1136	21	one	one	CD
55555	1136	22	inch	inch	NN
55555	1136	23	deep	deep	RB
55555	1136	24	;	;	:
55555	1136	25	sprinkle	sprinkle	VB
55555	1136	26	each	each	DT
55555	1136	27	layer	layer	NN
55555	1136	28	with	with	IN
55555	1136	29	melted	melted	JJ
55555	1136	30	butter	butter	NN
55555	1136	31	,	,	,
55555	1136	32	pepper	pepper	NN
55555	1136	33	,	,	,
55555	1136	34	salt	salt	NN
55555	1136	35	,	,	,
55555	1136	36	and	and	CC
55555	1136	37	grated	grate	VBN
55555	1136	38	cheese	cheese	NN
55555	1136	39	.	.	.
55555	1137	1	Finish	finish	NN
55555	1137	2	with	with	IN
55555	1137	3	cheese	cheese	NN
55555	1137	4	on	on	IN
55555	1137	5	the	the	DT
55555	1137	6	top	top	NN
55555	1137	7	,	,	,
55555	1137	8	and	and	CC
55555	1137	9	bake	bake	VB
55555	1137	10	for	for	IN
55555	1137	11	twenty	twenty	CD
55555	1137	12	minutes	minute	NNS
55555	1137	13	.	.	.
55555	1138	1	RAGOUT	ragout	NN
55555	1138	2	OF	of	IN
55555	1138	3	TURNIPS	turnips	NN
55555	1138	4	Put	put	NN
55555	1138	5	2	2	CD
55555	1138	6	tablespoons	tablespoon	NNS
55555	1138	7	of	of	IN
55555	1138	8	butter	butter	NN
55555	1138	9	in	in	IN
55555	1138	10	a	a	DT
55555	1138	11	saucepan	saucepan	NN
55555	1138	12	,	,	,
55555	1138	13	and	and	CC
55555	1138	14	when	when	WRB
55555	1138	15	melted	melt	VBN
55555	1138	16	add	add	NN
55555	1138	17	1	1	CD
55555	1138	18	tablespoon	tablespoon	NN
55555	1138	19	of	of	IN
55555	1138	20	chopped	chop	VBN
55555	1138	21	onion	onion	NN
55555	1138	22	and	and	CC
55555	1138	23	4	4	CD
55555	1138	24	cups	cup	NNS
55555	1138	25	of	of	IN
55555	1138	26	diced	dice	VBN
55555	1138	27	turnips	turnip	NNS
55555	1138	28	,	,	,
55555	1138	29	and	and	CC
55555	1138	30	stir	stir	VB
55555	1138	31	until	until	IN
55555	1138	32	they	-PRON-	PRP
55555	1138	33	begin	begin	VBP
55555	1138	34	to	to	TO
55555	1138	35	brown	brown	VB
55555	1138	36	;	;	:
55555	1138	37	season	season	NN
55555	1138	38	with	with	IN
55555	1138	39	1	1	CD
55555	1138	40	teaspoon	teaspoon	NN
55555	1138	41	of	of	IN
55555	1138	42	salt	salt	NN
55555	1138	43	,	,	,
55555	1138	44	1	1	CD
55555	1138	45	saltspoon	saltspoon	NN
55555	1138	46	of	of	IN
55555	1138	47	pepper	pepper	NN
55555	1138	48	,	,	,
55555	1138	49	1	1	CD
55555	1138	50	teaspoon	teaspoon	NN
55555	1138	51	of	of	IN
55555	1138	52	sugar	sugar	NN
55555	1138	53	,	,	,
55555	1138	54	and	and	CC
55555	1138	55	add	add	VB
55555	1138	56	slowly	slowly	RB
55555	1138	57	1	1	CD
55555	1138	58	cup	cup	NN
55555	1138	59	of	of	IN
55555	1138	60	vegetable	vegetable	NN
55555	1138	61	broth	broth	NN
55555	1138	62	or	or	CC
55555	1138	63	milk	milk	NN
55555	1138	64	into	into	IN
55555	1138	65	which	which	WDT
55555	1138	66	1	1	CD
55555	1138	67	tablespoon	tablespoon	NN
55555	1138	68	of	of	IN
55555	1138	69	flour	flour	NN
55555	1138	70	has	have	VBZ
55555	1138	71	been	be	VBN
55555	1138	72	made	make	VBN
55555	1138	73	smooth	smooth	JJ
55555	1138	74	.	.	.
55555	1139	1	Let	let	VB
55555	1139	2	simmer	simmer	NN
55555	1139	3	gently	gently	RB
55555	1139	4	for	for	IN
55555	1139	5	half	half	PDT
55555	1139	6	an	an	DT
55555	1139	7	hour	hour	NN
55555	1139	8	.	.	.
55555	1140	1	TELTOWER	TELTOWER	NNP
55555	1140	2	RÜBCHEN	RÜBCHEN	NNS
55555	1140	3	Buy	buy	VBP
55555	1140	4	the	the	DT
55555	1140	5	imported	import	VBN
55555	1140	6	"	"	``
55555	1140	7	rübchen	rübchen	NN
55555	1140	8	,	,	,
55555	1140	9	"	"	''
55555	1140	10	which	which	WDT
55555	1140	11	are	be	VBP
55555	1140	12	the	the	DT
55555	1140	13	daintiest	daintiest	JJ
55555	1140	14	tiny	tiny	JJ
55555	1140	15	turnips	turnip	NNS
55555	1140	16	,	,	,
55555	1140	17	and	and	CC
55555	1140	18	heat	heat	VB
55555	1140	19	them	-PRON-	PRP
55555	1140	20	in	in	IN
55555	1140	21	their	-PRON-	PRP$
55555	1140	22	own	own	JJ
55555	1140	23	liquor	liquor	NN
55555	1140	24	;	;	:
55555	1140	25	then	then	RB
55555	1140	26	drain	drain	VB
55555	1140	27	and	and	CC
55555	1140	28	serve	serve	VB
55555	1140	29	with	with	IN
55555	1140	30	Spanish	spanish	JJ
55555	1140	31	sauce	sauce	NN
55555	1140	32	.	.	.
55555	1141	1	PARISIAN	PARISIAN	NNP
55555	1141	2	TURNIPS	TURNIPS	NNP
55555	1141	3	Cut	Cut	NNP
55555	1141	4	turnips	turnip	NNS
55555	1141	5	into	into	IN
55555	1141	6	small	small	JJ
55555	1141	7	rounds	round	NNS
55555	1141	8	with	with	IN
55555	1141	9	a	a	DT
55555	1141	10	Parisian	parisian	JJ
55555	1141	11	potato	potato	NN
55555	1141	12	cutter	cutter	NN
55555	1141	13	,	,	,
55555	1141	14	and	and	CC
55555	1141	15	boil	boil	VB
55555	1141	16	them	-PRON-	PRP
55555	1141	17	for	for	IN
55555	1141	18	half	half	PDT
55555	1141	19	an	an	DT
55555	1141	20	hour	hour	NN
55555	1141	21	or	or	CC
55555	1141	22	until	until	IN
55555	1141	23	tender	tender	NN
55555	1141	24	,	,	,
55555	1141	25	the	the	DT
55555	1141	26	time	time	NN
55555	1141	27	depending	depend	VBG
55555	1141	28	largely	largely	RB
55555	1141	29	upon	upon	IN
55555	1141	30	the	the	DT
55555	1141	31	age	age	NN
55555	1141	32	of	of	IN
55555	1141	33	the	the	DT
55555	1141	34	turnips	turnip	NNS
55555	1141	35	.	.	.
55555	1142	1	Drain	drain	VB
55555	1142	2	,	,	,
55555	1142	3	and	and	CC
55555	1142	4	cover	cover	VB
55555	1142	5	with	with	IN
55555	1142	6	highly	highly	RB
55555	1142	7	seasoned	season	VBN
55555	1142	8	white	white	JJ
55555	1142	9	sauce	sauce	NN
55555	1142	10	,	,	,
55555	1142	11	to	to	IN
55555	1142	12	which	which	WDT
55555	1142	13	1	1	CD
55555	1142	14	tablespoon	tablespoon	NN
55555	1142	15	of	of	IN
55555	1142	16	chopped	chop	VBN
55555	1142	17	parsley	parsley	NN
55555	1142	18	has	have	VBZ
55555	1142	19	been	be	VBN
55555	1142	20	added	add	VBN
55555	1142	21	.	.	.
55555	1143	1	Kindness	kindness	NN
55555	1143	2	to	to	IN
55555	1143	3	animals	animal	NNS
55555	1143	4	is	be	VBZ
55555	1143	5	not	not	RB
55555	1143	6	mere	mere	JJ
55555	1143	7	sentiment	sentiment	NN
55555	1143	8	but	but	CC
55555	1143	9	a	a	DT
55555	1143	10	requisite	requisite	NN
55555	1143	11	of	of	IN
55555	1143	12	even	even	RB
55555	1143	13	a	a	DT
55555	1143	14	very	very	RB
55555	1143	15	ordinary	ordinary	JJ
55555	1143	16	education	education	NN
55555	1143	17	;	;	:
55555	1143	18	nothing	nothing	NN
55555	1143	19	in	in	IN
55555	1143	20	arithmetic	arithmetic	JJ
55555	1143	21	or	or	CC
55555	1143	22	grammar	grammar	VBN
55555	1143	23	is	be	VBZ
55555	1143	24	so	so	RB
55555	1143	25	important	important	JJ
55555	1143	26	for	for	IN
55555	1143	27	a	a	DT
55555	1143	28	child	child	NN
55555	1143	29	to	to	TO
55555	1143	30	learn	learn	VB
55555	1143	31	as	as	IN
55555	1143	32	humaneness	humaneness	NN
55555	1143	33	.	.	.
55555	1144	1	Journal	Journal	NNP
55555	1144	2	of	of	IN
55555	1144	3	Education	Education	NNP
55555	1144	4	,	,	,
55555	1144	5	Boston	Boston	NNP
55555	1144	6	.	.	.
55555	1145	1	VEGETABLE	VEGETABLE	NNP
55555	1145	2	COMBINATIONS	combination	VBZ
55555	1145	3	CHOP	CHOP	NNP
55555	1145	4	SUEY	SUEY	NNS
55555	1145	5	Put	put	NN
55555	1145	6	1	1	CD
55555	1145	7	cup	cup	NN
55555	1145	8	of	of	IN
55555	1145	9	onions	onion	NNS
55555	1145	10	,	,	,
55555	1145	11	fried	fry	VBN
55555	1145	12	until	until	IN
55555	1145	13	brown	brown	NNP
55555	1145	14	,	,	,
55555	1145	15	1	1	CD
55555	1145	16	cup	cup	NN
55555	1145	17	of	of	IN
55555	1145	18	celery	celery	NN
55555	1145	19	cut	cut	NN
55555	1145	20	in	in	IN
55555	1145	21	two	two	CD
55555	1145	22	-	-	HYPH
55555	1145	23	inch	inch	NN
55555	1145	24	pieces	piece	NNS
55555	1145	25	and	and	CC
55555	1145	26	then	then	RB
55555	1145	27	shredded	shred	VBD
55555	1145	28	and	and	CC
55555	1145	29	stewed	stew	VBN
55555	1145	30	in	in	IN
55555	1145	31	vegetable	vegetable	JJ
55555	1145	32	stock	stock	NN
55555	1145	33	for	for	IN
55555	1145	34	half	half	PDT
55555	1145	35	an	an	DT
55555	1145	36	hour	hour	NN
55555	1145	37	,	,	,
55555	1145	38	1	1	CD
55555	1145	39	cup	cup	NN
55555	1145	40	of	of	IN
55555	1145	41	fried	fried	JJ
55555	1145	42	mushrooms	mushroom	NNS
55555	1145	43	,	,	,
55555	1145	44	and	and	CC
55555	1145	45	2	2	CD
55555	1145	46	cups	cup	NNS
55555	1145	47	of	of	IN
55555	1145	48	boiled	boil	VBN
55555	1145	49	rice	rice	NN
55555	1145	50	in	in	IN
55555	1145	51	a	a	DT
55555	1145	52	saucepan	saucepan	NN
55555	1145	53	with	with	IN
55555	1145	54	a	a	DT
55555	1145	55	cup	cup	NN
55555	1145	56	of	of	IN
55555	1145	57	thin	thin	JJ
55555	1145	58	brown	brown	JJ
55555	1145	59	sauce	sauce	NN
55555	1145	60	.	.	.
55555	1146	1	Let	let	VB
55555	1146	2	all	all	DT
55555	1146	3	heat	heat	VB
55555	1146	4	together	together	RB
55555	1146	5	for	for	IN
55555	1146	6	ten	ten	CD
55555	1146	7	minutes	minute	NNS
55555	1146	8	,	,	,
55555	1146	9	and	and	CC
55555	1146	10	season	season	NN
55555	1146	11	with	with	IN
55555	1146	12	salt	salt	NN
55555	1146	13	and	and	CC
55555	1146	14	pepper	pepper	NN
55555	1146	15	.	.	.
55555	1147	1	COLCANNON	COLCANNON	NNP
55555	1147	2	This	this	DT
55555	1147	3	is	be	VBZ
55555	1147	4	made	make	VBN
55555	1147	5	by	by	IN
55555	1147	6	the	the	DT
55555	1147	7	mixture	mixture	NN
55555	1147	8	of	of	IN
55555	1147	9	two	two	CD
55555	1147	10	or	or	CC
55555	1147	11	more	more	JJR
55555	1147	12	vegetables	vegetable	NNS
55555	1147	13	already	already	RB
55555	1147	14	boiled	boil	VBN
55555	1147	15	.	.	.
55555	1148	1	Use	use	VB
55555	1148	2	equal	equal	JJ
55555	1148	3	parts	part	NNS
55555	1148	4	of	of	IN
55555	1148	5	mashed	mashed	JJ
55555	1148	6	potato	potato	NN
55555	1148	7	and	and	CC
55555	1148	8	sprouts	sprout	NNS
55555	1148	9	(	(	-LRB-
55555	1148	10	or	or	CC
55555	1148	11	any	any	DT
55555	1148	12	greens	green	NNS
55555	1148	13	)	)	-RRB-
55555	1148	14	finely	finely	RB
55555	1148	15	minced	mince	VBN
55555	1148	16	,	,	,
55555	1148	17	and	and	CC
55555	1148	18	grated	grate	VBD
55555	1148	19	onion	onion	NN
55555	1148	20	if	if	IN
55555	1148	21	wanted	want	VBN
55555	1148	22	,	,	,
55555	1148	23	and	and	CC
55555	1148	24	add	add	VB
55555	1148	25	some	some	DT
55555	1148	26	mashed	mash	VBN
55555	1148	27	carrots	carrot	NNS
55555	1148	28	or	or	CC
55555	1148	29	turnips	turnip	NNS
55555	1148	30	or	or	CC
55555	1148	31	both	both	DT
55555	1148	32	;	;	:
55555	1148	33	season	season	NN
55555	1148	34	with	with	IN
55555	1148	35	salt	salt	NN
55555	1148	36	and	and	CC
55555	1148	37	pepper	pepper	NN
55555	1148	38	.	.	.
55555	1149	1	Mix	mix	VB
55555	1149	2	2	2	CD
55555	1149	3	eggs	egg	NNS
55555	1149	4	through	through	IN
55555	1149	5	4	4	CD
55555	1149	6	or	or	CC
55555	1149	7	5	5	CD
55555	1149	8	cups	cup	NNS
55555	1149	9	of	of	IN
55555	1149	10	vegetables	vegetable	NNS
55555	1149	11	,	,	,
55555	1149	12	press	press	VB
55555	1149	13	into	into	IN
55555	1149	14	a	a	DT
55555	1149	15	mould	mould	NN
55555	1149	16	,	,	,
55555	1149	17	and	and	CC
55555	1149	18	boil	boil	VB
55555	1149	19	or	or	CC
55555	1149	20	steam	steam	VB
55555	1149	21	for	for	IN
55555	1149	22	half	half	PDT
55555	1149	23	an	an	DT
55555	1149	24	hour	hour	NN
55555	1149	25	.	.	.
55555	1150	1	Turn	turn	VB
55555	1150	2	out	out	RP
55555	1150	3	to	to	TO
55555	1150	4	serve	serve	VB
55555	1150	5	,	,	,
55555	1150	6	and	and	CC
55555	1150	7	serve	serve	VB
55555	1150	8	plain	plain	JJ
55555	1150	9	or	or	CC
55555	1150	10	with	with	IN
55555	1150	11	a	a	DT
55555	1150	12	brown	brown	JJ
55555	1150	13	sauce	sauce	NN
55555	1150	14	.	.	.
55555	1151	1	MACEDOINE	macedoine	NN
55555	1151	2	OF	of	IN
55555	1151	3	VEGETABLES	VEGETABLES	NNP
55555	1151	4	Boil	Boil	NNP
55555	1151	5	1	1	CD
55555	1151	6	small	small	JJ
55555	1151	7	cauliflower	cauliflower	NN
55555	1151	8	and	and	CC
55555	1151	9	set	set	VBD
55555	1151	10	it	-PRON-	PRP
55555	1151	11	aside	aside	RB
55555	1151	12	to	to	TO
55555	1151	13	drain	drain	VB
55555	1151	14	;	;	:
55555	1151	15	then	then	RB
55555	1151	16	boil	boil	VB
55555	1151	17	2	2	CD
55555	1151	18	cups	cup	NNS
55555	1151	19	of	of	IN
55555	1151	20	diced	dice	VBN
55555	1151	21	carrots	carrot	NNS
55555	1151	22	,	,	,
55555	1151	23	drain	drain	VB
55555	1151	24	them	-PRON-	PRP
55555	1151	25	when	when	WRB
55555	1151	26	tender	tender	JJ
55555	1151	27	,	,	,
55555	1151	28	but	but	CC
55555	1151	29	reserve	reserve	VB
55555	1151	30	the	the	DT
55555	1151	31	stock	stock	NN
55555	1151	32	.	.	.
55555	1152	1	Add	add	VB
55555	1152	2	to	to	IN
55555	1152	3	the	the	DT
55555	1152	4	carrots	carrot	NNS
55555	1152	5	the	the	DT
55555	1152	6	cauliflower	cauliflower	NN
55555	1152	7	carefully	carefully	RB
55555	1152	8	separated	separate	VBN
55555	1152	9	into	into	IN
55555	1152	10	little	little	JJ
55555	1152	11	pieces	piece	NNS
55555	1152	12	,	,	,
55555	1152	13	2	2	CD
55555	1152	14	cups	cup	NNS
55555	1152	15	of	of	IN
55555	1152	16	boiled	boil	VBN
55555	1152	17	peas	pea	NNS
55555	1152	18	,	,	,
55555	1152	19	or	or	CC
55555	1152	20	1	1	CD
55555	1152	21	can	can	MD
55555	1152	22	,	,	,
55555	1152	23	1	1	CD
55555	1152	24	cup	cup	NN
55555	1152	25	of	of	IN
55555	1152	26	cooked	cooked	JJ
55555	1152	27	or	or	CC
55555	1152	28	canned	can	VBN
55555	1152	29	flageolets	flageolet	NNS
55555	1152	30	,	,	,
55555	1152	31	1/2	1/2	CD
55555	1152	32	a	a	DT
55555	1152	33	cup	cup	NN
55555	1152	34	of	of	IN
55555	1152	35	carrot	carrot	NNP
55555	1152	36	stock	stock	NNP
55555	1152	37	,	,	,
55555	1152	38	1	1	CD
55555	1152	39	1/2	1/2	CD
55555	1152	40	teaspoons	teaspoon	NNS
55555	1152	41	of	of	IN
55555	1152	42	salt	salt	NN
55555	1152	43	,	,	,
55555	1152	44	1	1	CD
55555	1152	45	small	small	JJ
55555	1152	46	saltspoon	saltspoon	NN
55555	1152	47	of	of	IN
55555	1152	48	pepper	pepper	NN
55555	1152	49	,	,	,
55555	1152	50	and	and	CC
55555	1152	51	1	1	CD
55555	1152	52	tablespoon	tablespoon	NN
55555	1152	53	of	of	IN
55555	1152	54	sugar	sugar	NN
55555	1152	55	.	.	.
55555	1153	1	Let	let	VB
55555	1153	2	simmer	simmer	NN
55555	1153	3	together	together	RB
55555	1153	4	until	until	IN
55555	1153	5	heated	heat	VBN
55555	1153	6	,	,	,
55555	1153	7	and	and	CC
55555	1153	8	then	then	RB
55555	1153	9	add	add	VB
55555	1153	10	1	1	CD
55555	1153	11	chopped	chop	VBN
55555	1153	12	onion	onion	NN
55555	1153	13	,	,	,
55555	1153	14	2	2	CD
55555	1153	15	bay	bay	NN
55555	1153	16	leaves	leave	NNS
55555	1153	17	,	,	,
55555	1153	18	1	1	CD
55555	1153	19	tablespoon	tablespoon	NN
55555	1153	20	of	of	IN
55555	1153	21	butter	butter	NN
55555	1153	22	.	.	.
55555	1154	1	If	if	IN
55555	1154	2	liked	like	VBN
55555	1154	3	,	,	,
55555	1154	4	a	a	DT
55555	1154	5	sauce	sauce	NN
55555	1154	6	made	make	VBN
55555	1154	7	of	of	IN
55555	1154	8	1	1	CD
55555	1154	9	tablespoon	tablespoon	NN
55555	1154	10	of	of	IN
55555	1154	11	butter	butter	NN
55555	1154	12	and	and	CC
55555	1154	13	1	1	CD
55555	1154	14	tablespoon	tablespoon	NN
55555	1154	15	of	of	IN
55555	1154	16	flour	flour	NN
55555	1154	17	thinned	thin	VBN
55555	1154	18	with	with	IN
55555	1154	19	the	the	DT
55555	1154	20	carrot	carrot	NNP
55555	1154	21	stock	stock	NN
55555	1154	22	and	and	CC
55555	1154	23	highly	highly	RB
55555	1154	24	seasoned	seasoned	JJ
55555	1154	25	can	can	MD
55555	1154	26	be	be	VB
55555	1154	27	strained	strain	VBN
55555	1154	28	over	over	IN
55555	1154	29	the	the	DT
55555	1154	30	vegetables	vegetable	NNS
55555	1154	31	before	before	IN
55555	1154	32	serving	serve	VBG
55555	1154	33	.	.	.
55555	1155	1	CANNED	canned	NN
55555	1155	2	MACEDOINE	macedoine	NN
55555	1155	3	OF	of	IN
55555	1155	4	VEGETABLES	VEGETABLES	NNP
55555	1155	5	Delicious	Delicious	NNP
55555	1155	6	combinations	combination	NNS
55555	1155	7	of	of	IN
55555	1155	8	peas	pea	NNS
55555	1155	9	,	,	,
55555	1155	10	shaped	shaped	JJ
55555	1155	11	carrots	carrot	NNS
55555	1155	12	,	,	,
55555	1155	13	flageolets	flageolet	NNS
55555	1155	14	,	,	,
55555	1155	15	etc	etc	FW
55555	1155	16	.	.	.
55555	1155	17	,	,	,
55555	1155	18	can	can	MD
55555	1155	19	be	be	VB
55555	1155	20	had	have	VBN
55555	1155	21	in	in	IN
55555	1155	22	bottles	bottle	NNS
55555	1155	23	.	.	.
55555	1156	1	Drain	drain	VB
55555	1156	2	them	-PRON-	PRP
55555	1156	3	,	,	,
55555	1156	4	and	and	CC
55555	1156	5	put	put	VBD
55555	1156	6	in	in	RP
55555	1156	7	a	a	DT
55555	1156	8	saucepan	saucepan	NN
55555	1156	9	with	with	IN
55555	1156	10	1	1	CD
55555	1156	11	tablespoon	tablespoon	NN
55555	1156	12	of	of	IN
55555	1156	13	butter	butter	NN
55555	1156	14	and	and	CC
55555	1156	15	some	some	DT
55555	1156	16	pepper	pepper	NN
55555	1156	17	and	and	CC
55555	1156	18	salt	salt	NN
55555	1156	19	.	.	.
55555	1157	1	When	when	WRB
55555	1157	2	hot	hot	JJ
55555	1157	3	serve	serve	NN
55555	1157	4	or	or	CC
55555	1157	5	add	add	VB
55555	1157	6	1/2	1/2	CD
55555	1157	7	cup	cup	NN
55555	1157	8	of	of	IN
55555	1157	9	cream	cream	NN
55555	1157	10	.	.	.
55555	1158	1	Serve	serve	VB
55555	1158	2	to	to	TO
55555	1158	3	garnish	garnish	VB
55555	1158	4	,	,	,
55555	1158	5	or	or	CC
55555	1158	6	alone	alone	RB
55555	1158	7	,	,	,
55555	1158	8	or	or	CC
55555	1158	9	use	use	VBP
55555	1158	10	to	to	TO
55555	1158	11	fill	fill	VB
55555	1158	12	peppers	pepper	NNS
55555	1158	13	,	,	,
55555	1158	14	or	or	CC
55555	1158	15	tomatoes	tomato	NNS
55555	1158	16	,	,	,
55555	1158	17	or	or	CC
55555	1158	18	patties	patty	NNS
55555	1158	19	.	.	.
55555	1159	1	VEGETABLE	VEGETABLE	NNP
55555	1159	2	CHOWDER	CHOWDER	NNP
55555	1159	3	Pare	Pare	NNP
55555	1159	4	and	and	CC
55555	1159	5	slice	slice	VB
55555	1159	6	in	in	IN
55555	1159	7	rather	rather	RB
55555	1159	8	thick	thick	JJ
55555	1159	9	slices	slice	NNS
55555	1159	10	,	,	,
55555	1159	11	enough	enough	JJ
55555	1159	12	potatoes	potato	NNS
55555	1159	13	to	to	TO
55555	1159	14	make	make	VB
55555	1159	15	4	4	CD
55555	1159	16	cups	cup	NNS
55555	1159	17	,	,	,
55555	1159	18	and	and	CC
55555	1159	19	prepare	prepare	VB
55555	1159	20	the	the	DT
55555	1159	21	same	same	JJ
55555	1159	22	amount	amount	NN
55555	1159	23	of	of	IN
55555	1159	24	shredded	shredded	JJ
55555	1159	25	cabbage	cabbage	NN
55555	1159	26	,	,	,
55555	1159	27	and	and	CC
55555	1159	28	sliced	slice	VBD
55555	1159	29	onions	onion	NNS
55555	1159	30	.	.	.
55555	1160	1	Put	put	NN
55555	1160	2	2	2	CD
55555	1160	3	tablespoons	tablespoon	NNS
55555	1160	4	of	of	IN
55555	1160	5	butter	butter	NN
55555	1160	6	in	in	IN
55555	1160	7	a	a	DT
55555	1160	8	saucepan	saucepan	NN
55555	1160	9	,	,	,
55555	1160	10	and	and	CC
55555	1160	11	when	when	WRB
55555	1160	12	melted	melt	VBN
55555	1160	13	add	add	VBP
55555	1160	14	the	the	DT
55555	1160	15	onions	onion	NNS
55555	1160	16	,	,	,
55555	1160	17	and	and	CC
55555	1160	18	cook	cook	VB
55555	1160	19	them	-PRON-	PRP
55555	1160	20	for	for	IN
55555	1160	21	ten	ten	CD
55555	1160	22	minutes	minute	NNS
55555	1160	23	.	.	.
55555	1161	1	Butter	butter	VB
55555	1161	2	a	a	DT
55555	1161	3	large	large	JJ
55555	1161	4	casserole	casserole	NN
55555	1161	5	,	,	,
55555	1161	6	arrange	arrange	VB
55555	1161	7	over	over	IN
55555	1161	8	the	the	DT
55555	1161	9	bottom	bottom	NN
55555	1161	10	a	a	DT
55555	1161	11	layer	layer	NN
55555	1161	12	of	of	IN
55555	1161	13	sliced	sliced	JJ
55555	1161	14	potato	potato	NN
55555	1161	15	,	,	,
55555	1161	16	then	then	RB
55555	1161	17	a	a	DT
55555	1161	18	layer	layer	NN
55555	1161	19	of	of	IN
55555	1161	20	cabbage	cabbage	NN
55555	1161	21	,	,	,
55555	1161	22	then	then	RB
55555	1161	23	one	one	CD
55555	1161	24	of	of	IN
55555	1161	25	onions	onion	NNS
55555	1161	26	,	,	,
55555	1161	27	seasoning	season	VBG
55555	1161	28	each	each	DT
55555	1161	29	with	with	IN
55555	1161	30	pepper	pepper	NN
55555	1161	31	and	and	CC
55555	1161	32	salt	salt	NN
55555	1161	33	,	,	,
55555	1161	34	and	and	CC
55555	1161	35	sprinkling	sprinkle	VBG
55555	1161	36	with	with	IN
55555	1161	37	chopped	chop	VBN
55555	1161	38	hard	hard	RB
55555	1161	39	-	-	HYPH
55555	1161	40	boiled	boil	VBN
55555	1161	41	egg	egg	NN
55555	1161	42	,	,	,
55555	1161	43	and	and	CC
55555	1161	44	so	so	RB
55555	1161	45	fill	fill	VB
55555	1161	46	the	the	DT
55555	1161	47	dish	dish	NN
55555	1161	48	.	.	.
55555	1162	1	Pour	pour	NN
55555	1162	2	2	2	CD
55555	1162	3	cups	cup	NNS
55555	1162	4	of	of	IN
55555	1162	5	milk	milk	NN
55555	1162	6	,	,	,
55555	1162	7	into	into	IN
55555	1162	8	which	which	WDT
55555	1162	9	1	1	CD
55555	1162	10	tablespoon	tablespoon	NN
55555	1162	11	of	of	IN
55555	1162	12	flour	flour	NN
55555	1162	13	has	have	VBZ
55555	1162	14	been	be	VBN
55555	1162	15	made	make	VBN
55555	1162	16	smooth	smooth	JJ
55555	1162	17	,	,	,
55555	1162	18	over	over	IN
55555	1162	19	the	the	DT
55555	1162	20	chowder	chowder	NN
55555	1162	21	,	,	,
55555	1162	22	set	set	VBD
55555	1162	23	the	the	DT
55555	1162	24	dish	dish	NN
55555	1162	25	in	in	IN
55555	1162	26	a	a	DT
55555	1162	27	shallow	shallow	JJ
55555	1162	28	pan	pan	NN
55555	1162	29	of	of	IN
55555	1162	30	water	water	NN
55555	1162	31	,	,	,
55555	1162	32	and	and	CC
55555	1162	33	bake	bake	VB
55555	1162	34	slowly	slowly	RB
55555	1162	35	for	for	IN
55555	1162	36	one	one	CD
55555	1162	37	hour	hour	NN
55555	1162	38	.	.	.
55555	1163	1	If	if	IN
55555	1163	2	the	the	DT
55555	1163	3	milk	milk	NN
55555	1163	4	cooks	cook	VBZ
55555	1163	5	away	away	RB
55555	1163	6	add	add	VBP
55555	1163	7	a	a	DT
55555	1163	8	little	little	JJ
55555	1163	9	more	more	JJR
55555	1163	10	during	during	IN
55555	1163	11	the	the	DT
55555	1163	12	cooking	cooking	NN
55555	1163	13	.	.	.
55555	1164	1	The	the	DT
55555	1164	2	same	same	JJ
55555	1164	3	dish	dish	NN
55555	1164	4	can	can	MD
55555	1164	5	be	be	VB
55555	1164	6	made	make	VBN
55555	1164	7	in	in	IN
55555	1164	8	a	a	DT
55555	1164	9	kettle	kettle	NN
55555	1164	10	,	,	,
55555	1164	11	in	in	IN
55555	1164	12	which	which	WDT
55555	1164	13	case	case	NN
55555	1164	14	halve	halve	VB
55555	1164	15	the	the	DT
55555	1164	16	potatoes	potato	NNS
55555	1164	17	and	and	CC
55555	1164	18	cook	cook	NN
55555	1164	19	for	for	IN
55555	1164	20	three	three	CD
55555	1164	21	quarters	quarter	NNS
55555	1164	22	of	of	IN
55555	1164	23	an	an	DT
55555	1164	24	hour	hour	NN
55555	1164	25	.	.	.
55555	1165	1	VEGETABLE	VEGETABLE	NNP
55555	1165	2	PIE	PIE	NNP
55555	1165	3	(	(	-LRB-
55555	1165	4	ST	ST	NNP
55555	1165	5	.	.	.
55555	1165	6	GEORGE	GEORGE	NNP
55555	1165	7	'S	's	POS
55555	1165	8	HOUSE	HOUSE	NNP
55555	1165	9	)	)	-RRB-
55555	1165	10	Boil	Boil	NNP
55555	1165	11	enough	enough	JJ
55555	1165	12	carrots	carrot	NNS
55555	1165	13	,	,	,
55555	1165	14	turnips	turnip	NNS
55555	1165	15	,	,	,
55555	1165	16	and	and	CC
55555	1165	17	large	large	JJ
55555	1165	18	white	white	JJ
55555	1165	19	haricot	haricot	NN
55555	1165	20	beans	bean	NNS
55555	1165	21	to	to	TO
55555	1165	22	make	make	VB
55555	1165	23	a	a	DT
55555	1165	24	1/2	1/2	CD
55555	1165	25	cup	cup	NN
55555	1165	26	of	of	IN
55555	1165	27	each	each	DT
55555	1165	28	when	when	WRB
55555	1165	29	chopped	chop	VBN
55555	1165	30	or	or	CC
55555	1165	31	sliced	slice	VBN
55555	1165	32	after	after	IN
55555	1165	33	cooling	cool	VBG
55555	1165	34	,	,	,
55555	1165	35	and	and	CC
55555	1165	36	enough	enough	JJ
55555	1165	37	potatoes	potato	NNS
55555	1165	38	to	to	TO
55555	1165	39	make	make	VB
55555	1165	40	a	a	DT
55555	1165	41	scant	scant	JJ
55555	1165	42	cup	cup	NN
55555	1165	43	when	when	WRB
55555	1165	44	sliced	slice	VBN
55555	1165	45	.	.	.
55555	1166	1	Slice	slice	VB
55555	1166	2	enough	enough	JJ
55555	1166	3	Bermuda	Bermuda	NNP
55555	1166	4	onions	onion	NNS
55555	1166	5	to	to	TO
55555	1166	6	make	make	VB
55555	1166	7	1/2	1/2	CD
55555	1166	8	cup	cup	NN
55555	1166	9	,	,	,
55555	1166	10	and	and	CC
55555	1166	11	fry	fry	VB
55555	1166	12	in	in	IN
55555	1166	13	butter	butter	NN
55555	1166	14	until	until	IN
55555	1166	15	golden	golden	NNP
55555	1166	16	brown	brown	NNP
55555	1166	17	;	;	:
55555	1166	18	then	then	RB
55555	1166	19	mix	mix	VB
55555	1166	20	the	the	DT
55555	1166	21	onions	onion	NNS
55555	1166	22	and	and	CC
55555	1166	23	prepared	prepare	VBN
55555	1166	24	vegetables	vegetable	NNS
55555	1166	25	,	,	,
55555	1166	26	and	and	CC
55555	1166	27	add	add	VB
55555	1166	28	to	to	IN
55555	1166	29	them	-PRON-	PRP
55555	1166	30	1/4	1/4	CD
55555	1166	31	cup	cup	NN
55555	1166	32	each	each	DT
55555	1166	33	of	of	IN
55555	1166	34	canned	can	VBN
55555	1166	35	peas	pea	NNS
55555	1166	36	,	,	,
55555	1166	37	green	green	JJ
55555	1166	38	beans	bean	NNS
55555	1166	39	,	,	,
55555	1166	40	and	and	CC
55555	1166	41	tomatoes	tomato	NNS
55555	1166	42	.	.	.
55555	1167	1	Season	season	NN
55555	1167	2	well	well	RB
55555	1167	3	with	with	IN
55555	1167	4	salt	salt	NN
55555	1167	5	and	and	CC
55555	1167	6	pepper	pepper	NN
55555	1167	7	,	,	,
55555	1167	8	stir	stir	VBP
55555	1167	9	in	in	IN
55555	1167	10	1	1	CD
55555	1167	11	teaspoon	teaspoon	NN
55555	1167	12	of	of	IN
55555	1167	13	chopped	chop	VBN
55555	1167	14	parsley	parsley	NN
55555	1167	15	,	,	,
55555	1167	16	dampen	dampen	VB
55555	1167	17	with	with	IN
55555	1167	18	the	the	DT
55555	1167	19	water	water	NN
55555	1167	20	in	in	IN
55555	1167	21	which	which	WDT
55555	1167	22	the	the	DT
55555	1167	23	haricot	haricot	NNP
55555	1167	24	beans	bean	NNS
55555	1167	25	cooked	cook	VBD
55555	1167	26	,	,	,
55555	1167	27	heap	heap	VB
55555	1167	28	into	into	IN
55555	1167	29	a	a	DT
55555	1167	30	deep	deep	JJ
55555	1167	31	baking	baking	NN
55555	1167	32	dish	dish	NN
55555	1167	33	,	,	,
55555	1167	34	cover	cover	VB
55555	1167	35	with	with	IN
55555	1167	36	a	a	DT
55555	1167	37	good	good	JJ
55555	1167	38	crust	crust	NN
55555	1167	39	,	,	,
55555	1167	40	and	and	CC
55555	1167	41	bake	bake	VB
55555	1167	42	until	until	IN
55555	1167	43	slightly	slightly	RB
55555	1167	44	browned	brown	VBN
55555	1167	45	.	.	.
55555	1168	1	VEGETABLE	VEGETABLE	NNP
55555	1168	2	HASH	HASH	NNP
55555	1168	3	Chop	Chop	NNP
55555	1168	4	separately	separately	RB
55555	1168	5	5	5	CD
55555	1168	6	medium	medium	JJ
55555	1168	7	-	-	HYPH
55555	1168	8	sized	sized	JJ
55555	1168	9	potatoes	potato	NNS
55555	1168	10	,	,	,
55555	1168	11	2	2	CD
55555	1168	12	sweet	sweet	JJ
55555	1168	13	green	green	JJ
55555	1168	14	peppers	pepper	NNS
55555	1168	15	(	(	-LRB-
55555	1168	16	carefully	carefully	RB
55555	1168	17	seeded	seeded	JJ
55555	1168	18	)	)	-RRB-
55555	1168	19	,	,	,
55555	1168	20	5	5	CD
55555	1168	21	fresh	fresh	JJ
55555	1168	22	tomatoes	tomato	NNS
55555	1168	23	,	,	,
55555	1168	24	1	1	CD
55555	1168	25	cup	cup	NN
55555	1168	26	of	of	IN
55555	1168	27	boiled	boil	VBN
55555	1168	28	beets	beet	NNS
55555	1168	29	(	(	-LRB-
55555	1168	30	1/2	1/2	CD
55555	1168	31	a	a	DT
55555	1168	32	can	can	NN
55555	1168	33	)	)	-RRB-
55555	1168	34	,	,	,
55555	1168	35	and	and	CC
55555	1168	36	2	2	CD
55555	1168	37	raw	raw	JJ
55555	1168	38	onions	onion	NNS
55555	1168	39	.	.	.
55555	1169	1	Put	put	NN
55555	1169	2	2	2	CD
55555	1169	3	tablespoons	tablespoon	NNS
55555	1169	4	of	of	IN
55555	1169	5	butter	butter	NN
55555	1169	6	in	in	IN
55555	1169	7	a	a	DT
55555	1169	8	frying	fry	VBG
55555	1169	9	pan	pan	NN
55555	1169	10	,	,	,
55555	1169	11	and	and	CC
55555	1169	12	when	when	WRB
55555	1169	13	melted	melt	VBN
55555	1169	14	add	add	VBP
55555	1169	15	the	the	DT
55555	1169	16	chopped	chop	VBN
55555	1169	17	onions	onion	NNS
55555	1169	18	,	,	,
55555	1169	19	and	and	CC
55555	1169	20	let	let	VB
55555	1169	21	simmer	simmer	NN
55555	1169	22	slowly	slowly	RB
55555	1169	23	for	for	IN
55555	1169	24	five	five	CD
55555	1169	25	minutes	minute	NNS
55555	1169	26	,	,	,
55555	1169	27	then	then	RB
55555	1169	28	add	add	VB
55555	1169	29	the	the	DT
55555	1169	30	tomatoes	tomato	NNS
55555	1169	31	and	and	CC
55555	1169	32	let	let	VB
55555	1169	33	simmer	simmer	VB
55555	1169	34	another	another	DT
55555	1169	35	five	five	CD
55555	1169	36	minutes	minute	NNS
55555	1169	37	,	,	,
55555	1169	38	then	then	RB
55555	1169	39	put	put	VBD
55555	1169	40	in	in	RP
55555	1169	41	the	the	DT
55555	1169	42	potatoes	potato	NNS
55555	1169	43	,	,	,
55555	1169	44	the	the	DT
55555	1169	45	peppers	pepper	NNS
55555	1169	46	,	,	,
55555	1169	47	and	and	CC
55555	1169	48	the	the	DT
55555	1169	49	beets	beet	NNS
55555	1169	50	.	.	.
55555	1170	1	Dredge	dredge	NN
55555	1170	2	well	well	RB
55555	1170	3	with	with	IN
55555	1170	4	salt	salt	NN
55555	1170	5	and	and	CC
55555	1170	6	pepper	pepper	NN
55555	1170	7	,	,	,
55555	1170	8	and	and	CC
55555	1170	9	,	,	,
55555	1170	10	stirring	stir	VBG
55555	1170	11	occasionally	occasionally	RB
55555	1170	12	,	,	,
55555	1170	13	let	let	VB
55555	1170	14	all	all	DT
55555	1170	15	cook	cook	VB
55555	1170	16	slowly	slowly	RB
55555	1170	17	until	until	IN
55555	1170	18	the	the	DT
55555	1170	19	juices	juice	NNS
55555	1170	20	are	be	VBP
55555	1170	21	nearly	nearly	RB
55555	1170	22	absorbed	absorb	VBN
55555	1170	23	;	;	:
55555	1170	24	then	then	RB
55555	1170	25	let	let	VB
55555	1170	26	the	the	DT
55555	1170	27	hash	hash	NN
55555	1170	28	brown	brown	NNP
55555	1170	29	on	on	IN
55555	1170	30	the	the	DT
55555	1170	31	bottom	bottom	NN
55555	1170	32	,	,	,
55555	1170	33	and	and	CC
55555	1170	34	turn	turn	VB
55555	1170	35	out	out	RP
55555	1170	36	with	with	IN
55555	1170	37	the	the	DT
55555	1170	38	brown	brown	NN
55555	1170	39	on	on	IN
55555	1170	40	top	top	NN
55555	1170	41	.	.	.
55555	1171	1	Garnish	garnish	VB
55555	1171	2	with	with	IN
55555	1171	3	squares	square	NNS
55555	1171	4	of	of	IN
55555	1171	5	toast	toast	NN
55555	1171	6	.	.	.
55555	1172	1	VEGETABLE	VEGETABLE	NNP
55555	1172	2	STEW	STEW	NNP
55555	1172	3	Put	Put	VBD
55555	1172	4	4	4	CD
55555	1172	5	tablespoons	tablespoon	NNS
55555	1172	6	of	of	IN
55555	1172	7	butter	butter	NN
55555	1172	8	in	in	IN
55555	1172	9	a	a	DT
55555	1172	10	large	large	JJ
55555	1172	11	saucepan	saucepan	NN
55555	1172	12	,	,	,
55555	1172	13	and	and	CC
55555	1172	14	when	when	WRB
55555	1172	15	melted	melt	VBN
55555	1172	16	add	add	VBP
55555	1172	17	to	to	IN
55555	1172	18	it	-PRON-	PRP
55555	1172	19	1/2	1/2	CD
55555	1172	20	cup	cup	NN
55555	1172	21	of	of	IN
55555	1172	22	sliced	sliced	JJ
55555	1172	23	onions	onion	NNS
55555	1172	24	,	,	,
55555	1172	25	1/2	1/2	CD
55555	1172	26	cup	cup	NN
55555	1172	27	of	of	IN
55555	1172	28	diced	diced	JJ
55555	1172	29	carrots	carrot	NNS
55555	1172	30	,	,	,
55555	1172	31	1	1	CD
55555	1172	32	cup	cup	NN
55555	1172	33	of	of	IN
55555	1172	34	shredded	shred	VBN
55555	1172	35	celery	celery	NN
55555	1172	36	,	,	,
55555	1172	37	and	and	CC
55555	1172	38	1/4	1/4	CD
55555	1172	39	cup	cup	NN
55555	1172	40	of	of	IN
55555	1172	41	turnips	turnip	NNS
55555	1172	42	cut	cut	VBN
55555	1172	43	in	in	IN
55555	1172	44	oblong	oblong	JJ
55555	1172	45	pieces	piece	NNS
55555	1172	46	,	,	,
55555	1172	47	and	and	CC
55555	1172	48	toss	toss	VB
55555	1172	49	them	-PRON-	PRP
55555	1172	50	in	in	IN
55555	1172	51	the	the	DT
55555	1172	52	butter	butter	NN
55555	1172	53	for	for	IN
55555	1172	54	fifteen	fifteen	CD
55555	1172	55	minutes	minute	NNS
55555	1172	56	;	;	:
55555	1172	57	then	then	RB
55555	1172	58	pour	pour	VB
55555	1172	59	over	over	IN
55555	1172	60	them	-PRON-	PRP
55555	1172	61	6	6	CD
55555	1172	62	cups	cup	NNS
55555	1172	63	of	of	IN
55555	1172	64	cold	cold	JJ
55555	1172	65	vegetable	vegetable	NN
55555	1172	66	broth	broth	NN
55555	1172	67	or	or	CC
55555	1172	68	water	water	NN
55555	1172	69	,	,	,
55555	1172	70	add	add	VB
55555	1172	71	1	1	CD
55555	1172	72	teaspoon	teaspoon	NN
55555	1172	73	of	of	IN
55555	1172	74	salt	salt	NN
55555	1172	75	,	,	,
55555	1172	76	2	2	CD
55555	1172	77	bay	bay	NN
55555	1172	78	leaves	leave	NNS
55555	1172	79	,	,	,
55555	1172	80	6	6	CD
55555	1172	81	small	small	JJ
55555	1172	82	onions	onion	NNS
55555	1172	83	halved	halve	VBN
55555	1172	84	,	,	,
55555	1172	85	4	4	CD
55555	1172	86	carrots	carrot	NNS
55555	1172	87	cut	cut	VBN
55555	1172	88	in	in	IN
55555	1172	89	quarters	quarter	NNS
55555	1172	90	,	,	,
55555	1172	91	6	6	CD
55555	1172	92	small	small	JJ
55555	1172	93	squares	square	NNS
55555	1172	94	of	of	IN
55555	1172	95	turnip	turnip	NN
55555	1172	96	,	,	,
55555	1172	97	and	and	CC
55555	1172	98	let	let	VB
55555	1172	99	simmer	simmer	NN
55555	1172	100	slowly	slowly	RB
55555	1172	101	for	for	IN
55555	1172	102	half	half	PDT
55555	1172	103	an	an	DT
55555	1172	104	hour	hour	NN
55555	1172	105	;	;	:
55555	1172	106	then	then	RB
55555	1172	107	add	add	VB
55555	1172	108	5	5	CD
55555	1172	109	potatoes	potato	NNS
55555	1172	110	cut	cut	VBN
55555	1172	111	in	in	IN
55555	1172	112	half	half	DT
55555	1172	113	,	,	,
55555	1172	114	and	and	CC
55555	1172	115	let	let	VB
55555	1172	116	cook	cook	NN
55555	1172	117	for	for	IN
55555	1172	118	half	half	PDT
55555	1172	119	an	an	DT
55555	1172	120	hour	hour	NN
55555	1172	121	more	more	RBR
55555	1172	122	,	,	,
55555	1172	123	and	and	CC
55555	1172	124	add	add	VB
55555	1172	125	more	more	JJR
55555	1172	126	vegetable	vegetable	JJ
55555	1172	127	broth	broth	NN
55555	1172	128	to	to	TO
55555	1172	129	keep	keep	VB
55555	1172	130	the	the	DT
55555	1172	131	vegetables	vegetable	NNS
55555	1172	132	covered	cover	VBN
55555	1172	133	.	.	.
55555	1173	1	Make	make	VB
55555	1173	2	dumplings	dumpling	NNS
55555	1173	3	,	,	,
55555	1173	4	and	and	CC
55555	1173	5	drop	drop	VB
55555	1173	6	into	into	IN
55555	1173	7	the	the	DT
55555	1173	8	boiling	boil	VBG
55555	1173	9	stew	stew	NN
55555	1173	10	,	,	,
55555	1173	11	cover	cover	VB
55555	1173	12	tightly	tightly	RB
55555	1173	13	,	,	,
55555	1173	14	and	and	CC
55555	1173	15	cook	cook	VB
55555	1173	16	ten	ten	CD
55555	1173	17	minutes	minute	NNS
55555	1173	18	more	more	RBR
55555	1173	19	;	;	:
55555	1173	20	season	season	NN
55555	1173	21	well	well	RB
55555	1173	22	with	with	IN
55555	1173	23	salt	salt	NN
55555	1173	24	and	and	CC
55555	1173	25	pepper	pepper	NN
55555	1173	26	,	,	,
55555	1173	27	and	and	CC
55555	1173	28	serve	serve	VB
55555	1173	29	with	with	IN
55555	1173	30	enough	enough	JJ
55555	1173	31	of	of	IN
55555	1173	32	the	the	DT
55555	1173	33	stock	stock	NN
55555	1173	34	,	,	,
55555	1173	35	thickened	thicken	VBD
55555	1173	36	with	with	IN
55555	1173	37	a	a	DT
55555	1173	38	little	little	JJ
55555	1173	39	flour	flour	NN
55555	1173	40	and	and	CC
55555	1173	41	butter	butter	NN
55555	1173	42	,	,	,
55555	1173	43	to	to	TO
55555	1173	44	cover	cover	VB
55555	1173	45	.	.	.
55555	1174	1	VEGETABLE	VEGETABLE	NNP
55555	1174	2	CASSEROLE	CASSEROLE	NNP
55555	1174	3	In	in	IN
55555	1174	4	order	order	NN
55555	1174	5	that	that	IN
55555	1174	6	this	this	DT
55555	1174	7	dish	dish	NN
55555	1174	8	should	should	MD
55555	1174	9	taste	taste	VB
55555	1174	10	and	and	CC
55555	1174	11	appear	appear	VB
55555	1174	12	at	at	IN
55555	1174	13	its	-PRON-	PRP$
55555	1174	14	best	good	JJS
55555	1174	15	,	,	,
55555	1174	16	it	-PRON-	PRP
55555	1174	17	should	should	MD
55555	1174	18	be	be	VB
55555	1174	19	cooked	cook	VBN
55555	1174	20	and	and	CC
55555	1174	21	served	serve	VBN
55555	1174	22	in	in	IN
55555	1174	23	an	an	DT
55555	1174	24	Italian	italian	JJ
55555	1174	25	casserole	casserole	NN
55555	1174	26	dish	dish	NN
55555	1174	27	from	from	IN
55555	1174	28	eight	eight	CD
55555	1174	29	to	to	TO
55555	1174	30	ten	ten	CD
55555	1174	31	inches	inch	NNS
55555	1174	32	in	in	IN
55555	1174	33	diameter	diameter	NN
55555	1174	34	.	.	.
55555	1175	1	Peel	peel	NN
55555	1175	2	8	8	CD
55555	1175	3	medium	medium	JJ
55555	1175	4	-	-	HYPH
55555	1175	5	sized	sized	JJ
55555	1175	6	onions	onion	NNS
55555	1175	7	,	,	,
55555	1175	8	and	and	CC
55555	1175	9	take	take	VB
55555	1175	10	the	the	DT
55555	1175	11	layers	layer	NNS
55555	1175	12	off	off	RP
55555	1175	13	until	until	IN
55555	1175	14	a	a	DT
55555	1175	15	centre	centre	NN
55555	1175	16	about	about	RB
55555	1175	17	three	three	CD
55555	1175	18	quarters	quarter	NNS
55555	1175	19	of	of	IN
55555	1175	20	an	an	DT
55555	1175	21	inch	inch	NN
55555	1175	22	in	in	IN
55555	1175	23	diameter	diameter	NN
55555	1175	24	is	be	VBZ
55555	1175	25	left	leave	VBN
55555	1175	26	;	;	:
55555	1175	27	toss	toss	VB
55555	1175	28	the	the	DT
55555	1175	29	centres	centre	NNS
55555	1175	30	in	in	IN
55555	1175	31	hot	hot	JJ
55555	1175	32	butter	butter	NN
55555	1175	33	until	until	IN
55555	1175	34	browned	brown	VBN
55555	1175	35	,	,	,
55555	1175	36	and	and	CC
55555	1175	37	chop	chop	VB
55555	1175	38	the	the	DT
55555	1175	39	outside	outside	NN
55555	1175	40	.	.	.
55555	1176	1	Cut	cut	NN
55555	1176	2	3	3	CD
55555	1176	3	medium	medium	NN
55555	1176	4	-	-	HYPH
55555	1176	5	sized	sized	JJ
55555	1176	6	sweet	sweet	JJ
55555	1176	7	green	green	JJ
55555	1176	8	peppers	pepper	NNS
55555	1176	9	in	in	IN
55555	1176	10	half	half	NN
55555	1176	11	,	,	,
55555	1176	12	lengthwise	lengthwise	RB
55555	1176	13	,	,	,
55555	1176	14	and	and	CC
55555	1176	15	fill	fill	VB
55555	1176	16	each	each	DT
55555	1176	17	half	half	NN
55555	1176	18	liberally	liberally	RB
55555	1176	19	with	with	IN
55555	1176	20	a	a	DT
55555	1176	21	mixture	mixture	NN
55555	1176	22	of	of	IN
55555	1176	23	bread	bread	NN
55555	1176	24	crumbs	crumb	NNS
55555	1176	25	,	,	,
55555	1176	26	chopped	chop	VBD
55555	1176	27	tomato	tomato	NNP
55555	1176	28	,	,	,
55555	1176	29	chopped	chop	VBD
55555	1176	30	onion	onion	NN
55555	1176	31	,	,	,
55555	1176	32	and	and	CC
55555	1176	33	salt	salt	NN
55555	1176	34	and	and	CC
55555	1176	35	pepper	pepper	NN
55555	1176	36	.	.	.
55555	1177	1	Stuff	stuff	NN
55555	1177	2	6	6	CD
55555	1177	3	solid	solid	JJ
55555	1177	4	,	,	,
55555	1177	5	medium	medium	JJ
55555	1177	6	-	-	HYPH
55555	1177	7	sized	sized	JJ
55555	1177	8	tomatoes	tomato	NNS
55555	1177	9	in	in	IN
55555	1177	10	any	any	DT
55555	1177	11	of	of	IN
55555	1177	12	the	the	DT
55555	1177	13	ways	way	NNS
55555	1177	14	described	describe	VBN
55555	1177	15	under	under	IN
55555	1177	16	stuffed	stuffed	JJ
55555	1177	17	tomatoes	tomato	NNS
55555	1177	18	.	.	.
55555	1178	1	Put	put	NN
55555	1178	2	2	2	CD
55555	1178	3	tablespoons	tablespoon	NNS
55555	1178	4	of	of	IN
55555	1178	5	butter	butter	NN
55555	1178	6	in	in	IN
55555	1178	7	a	a	DT
55555	1178	8	saucepan	saucepan	NN
55555	1178	9	,	,	,
55555	1178	10	and	and	CC
55555	1178	11	when	when	WRB
55555	1178	12	melted	melt	VBN
55555	1178	13	add	add	VBP
55555	1178	14	to	to	IN
55555	1178	15	it	-PRON-	PRP
55555	1178	16	2	2	CD
55555	1178	17	tablespoons	tablespoon	NNS
55555	1178	18	of	of	IN
55555	1178	19	chopped	chopped	JJ
55555	1178	20	onions	onion	NNS
55555	1178	21	;	;	:
55555	1178	22	fry	fry	VB
55555	1178	23	these	these	DT
55555	1178	24	for	for	IN
55555	1178	25	ten	ten	CD
55555	1178	26	minutes	minute	NNS
55555	1178	27	,	,	,
55555	1178	28	then	then	RB
55555	1178	29	stir	stir	VB
55555	1178	30	in	in	IN
55555	1178	31	2	2	CD
55555	1178	32	tablespoons	tablespoon	NNS
55555	1178	33	of	of	IN
55555	1178	34	flour	flour	NN
55555	1178	35	,	,	,
55555	1178	36	and	and	CC
55555	1178	37	use	use	VB
55555	1178	38	vegetable	vegetable	NN
55555	1178	39	stock	stock	NN
55555	1178	40	or	or	CC
55555	1178	41	milk	milk	NN
55555	1178	42	,	,	,
55555	1178	43	2	2	CD
55555	1178	44	cups	cup	NNS
55555	1178	45	of	of	IN
55555	1178	46	either	either	RB
55555	1178	47	,	,	,
55555	1178	48	to	to	TO
55555	1178	49	make	make	VB
55555	1178	50	a	a	DT
55555	1178	51	sauce	sauce	NN
55555	1178	52	;	;	:
55555	1178	53	add	add	VB
55555	1178	54	1	1	CD
55555	1178	55	bay	bay	NN
55555	1178	56	leaf	leaf	NN
55555	1178	57	,	,	,
55555	1178	58	and	and	CC
55555	1178	59	enough	enough	JJ
55555	1178	60	soup	soup	NN
55555	1178	61	-	-	HYPH
55555	1178	62	browning	browning	NN
55555	1178	63	to	to	TO
55555	1178	64	make	make	VB
55555	1178	65	a	a	DT
55555	1178	66	rich	rich	JJ
55555	1178	67	colour	colour	NN
55555	1178	68	.	.	.
55555	1179	1	Put	put	VB
55555	1179	2	the	the	DT
55555	1179	3	stuffed	stuff	VBN
55555	1179	4	peppers	pepper	NNS
55555	1179	5	in	in	IN
55555	1179	6	a	a	DT
55555	1179	7	casserole	casserole	NN
55555	1179	8	dish	dish	NN
55555	1179	9	with	with	IN
55555	1179	10	the	the	DT
55555	1179	11	glazed	glaze	VBN
55555	1179	12	onion	onion	NN
55555	1179	13	hearts	heart	NNS
55555	1179	14	and	and	CC
55555	1179	15	the	the	DT
55555	1179	16	sauce	sauce	NN
55555	1179	17	,	,	,
55555	1179	18	cover	cover	NN
55555	1179	19	,	,	,
55555	1179	20	and	and	CC
55555	1179	21	let	let	VB
55555	1179	22	cook	cook	NN
55555	1179	23	for	for	IN
55555	1179	24	ten	ten	CD
55555	1179	25	minutes	minute	NNS
55555	1179	26	;	;	:
55555	1179	27	then	then	RB
55555	1179	28	arrange	arrange	VB
55555	1179	29	the	the	DT
55555	1179	30	stuffed	stuffed	NN
55555	1179	31	tomatoes	tomato	NNS
55555	1179	32	in	in	IN
55555	1179	33	the	the	DT
55555	1179	34	casserole	casserole	NN
55555	1179	35	,	,	,
55555	1179	36	distribute	distribute	VB
55555	1179	37	among	among	IN
55555	1179	38	them	-PRON-	PRP
55555	1179	39	1/2	1/2	CD
55555	1179	40	can	can	MD
55555	1179	41	of	of	IN
55555	1179	42	button	button	NN
55555	1179	43	mushrooms	mushroom	NNS
55555	1179	44	,	,	,
55555	1179	45	halved	halve	VBN
55555	1179	46	,	,	,
55555	1179	47	1/2	1/2	CD
55555	1179	48	can	can	NN
55555	1179	49	of	of	IN
55555	1179	50	flageolets	flageolet	NNS
55555	1179	51	or	or	CC
55555	1179	52	peas	pea	NNS
55555	1179	53	,	,	,
55555	1179	54	and	and	CC
55555	1179	55	leave	leave	VB
55555	1179	56	the	the	DT
55555	1179	57	cover	cover	NN
55555	1179	58	off	off	IN
55555	1179	59	the	the	DT
55555	1179	60	dish	dish	NN
55555	1179	61	,	,	,
55555	1179	62	letting	let	VBG
55555	1179	63	it	-PRON-	PRP
55555	1179	64	cook	cook	VB
55555	1179	65	for	for	IN
55555	1179	66	fifteen	fifteen	CD
55555	1179	67	minutes	minute	NNS
55555	1179	68	very	very	RB
55555	1179	69	slowly	slowly	RB
55555	1179	70	.	.	.
55555	1180	1	This	this	DT
55555	1180	2	casserole	casserole	NN
55555	1180	3	can	can	MD
55555	1180	4	be	be	VB
55555	1180	5	varied	vary	VBN
55555	1180	6	in	in	IN
55555	1180	7	many	many	JJ
55555	1180	8	ways	way	NNS
55555	1180	9	,	,	,
55555	1180	10	using	use	VBG
55555	1180	11	different	different	JJ
55555	1180	12	filling	filling	NN
55555	1180	13	for	for	IN
55555	1180	14	the	the	DT
55555	1180	15	peppers	pepper	NNS
55555	1180	16	and	and	CC
55555	1180	17	tomatoes	tomato	NNS
55555	1180	18	,	,	,
55555	1180	19	and	and	CC
55555	1180	20	either	either	DT
55555	1180	21	truffles	truffle	NNS
55555	1180	22	,	,	,
55555	1180	23	string	stre	VBG
55555	1180	24	beans	bean	NNS
55555	1180	25	,	,	,
55555	1180	26	or	or	CC
55555	1180	27	fresh	fresh	JJ
55555	1180	28	mushrooms	mushroom	NNS
55555	1180	29	in	in	IN
55555	1180	30	the	the	DT
55555	1180	31	sauce	sauce	NN
55555	1180	32	,	,	,
55555	1180	33	which	which	WDT
55555	1180	34	should	should	MD
55555	1180	35	not	not	RB
55555	1180	36	be	be	VB
55555	1180	37	too	too	RB
55555	1180	38	thick	thick	JJ
55555	1180	39	.	.	.
55555	1181	1	VEGETABLE	VEGETABLE	NNP
55555	1181	2	RAGOUT	RAGOUT	NNP
55555	1181	3	Prepare	Prepare	NNP
55555	1181	4	for	for	IN
55555	1181	5	boiling	boil	VBG
55555	1181	6	what	what	WP
55555	1181	7	will	will	MD
55555	1181	8	make	make	VB
55555	1181	9	3	3	CD
55555	1181	10	cups	cup	NNS
55555	1181	11	of	of	IN
55555	1181	12	turnip	turnip	NN
55555	1181	13	when	when	WRB
55555	1181	14	cut	cut	VBN
55555	1181	15	in	in	IN
55555	1181	16	inch	inch	NN
55555	1181	17	squares	square	NNS
55555	1181	18	,	,	,
55555	1181	19	1	1	CD
55555	1181	20	1/2	1/2	CD
55555	1181	21	cups	cup	NNS
55555	1181	22	of	of	IN
55555	1181	23	potatoes	potato	NNS
55555	1181	24	,	,	,
55555	1181	25	and	and	CC
55555	1181	26	1	1	CD
55555	1181	27	1/2	1/2	CD
55555	1181	28	cups	cup	NNS
55555	1181	29	of	of	IN
55555	1181	30	carrots	carrot	NNS
55555	1181	31	.	.	.
55555	1182	1	Put	put	VB
55555	1182	2	the	the	DT
55555	1182	3	carrots	carrot	NNS
55555	1182	4	into	into	IN
55555	1182	5	slightly	slightly	RB
55555	1182	6	salted	salt	VBN
55555	1182	7	and	and	CC
55555	1182	8	sweetened	sweetened	JJ
55555	1182	9	water	water	NN
55555	1182	10	,	,	,
55555	1182	11	let	let	VB
55555	1182	12	boil	boil	VB
55555	1182	13	for	for	IN
55555	1182	14	ten	ten	CD
55555	1182	15	minutes	minute	NNS
55555	1182	16	,	,	,
55555	1182	17	then	then	RB
55555	1182	18	add	add	VB
55555	1182	19	the	the	DT
55555	1182	20	turnips	turnip	NNS
55555	1182	21	and	and	CC
55555	1182	22	potato	potato	NN
55555	1182	23	,	,	,
55555	1182	24	and	and	CC
55555	1182	25	cook	cook	NN
55555	1182	26	for	for	IN
55555	1182	27	ten	ten	CD
55555	1182	28	minutes	minute	NNS
55555	1182	29	more	more	RBR
55555	1182	30	.	.	.
55555	1183	1	Put	put	NN
55555	1183	2	2	2	CD
55555	1183	3	tablespoons	tablespoon	NNS
55555	1183	4	of	of	IN
55555	1183	5	butter	butter	NN
55555	1183	6	in	in	IN
55555	1183	7	a	a	DT
55555	1183	8	saucepan	saucepan	NN
55555	1183	9	,	,	,
55555	1183	10	and	and	CC
55555	1183	11	when	when	WRB
55555	1183	12	melted	melt	VBN
55555	1183	13	add	add	VBP
55555	1183	14	2	2	CD
55555	1183	15	tablespoons	tablespoon	NNS
55555	1183	16	of	of	IN
55555	1183	17	chopped	chop	VBN
55555	1183	18	onion	onion	NN
55555	1183	19	,	,	,
55555	1183	20	and	and	CC
55555	1183	21	fry	fry	VB
55555	1183	22	until	until	IN
55555	1183	23	slightly	slightly	RB
55555	1183	24	browned	brown	VBN
55555	1183	25	;	;	:
55555	1183	26	then	then	RB
55555	1183	27	add	add	VB
55555	1183	28	2	2	CD
55555	1183	29	tablespoons	tablespoon	NNS
55555	1183	30	of	of	IN
55555	1183	31	flour	flour	NN
55555	1183	32	,	,	,
55555	1183	33	stir	stir	VB
55555	1183	34	until	until	IN
55555	1183	35	smooth	smooth	JJ
55555	1183	36	,	,	,
55555	1183	37	and	and	CC
55555	1183	38	pour	pour	VBP
55555	1183	39	slowly	slowly	RB
55555	1183	40	into	into	IN
55555	1183	41	this	this	DT
55555	1183	42	2	2	CD
55555	1183	43	cups	cup	NNS
55555	1183	44	of	of	IN
55555	1183	45	the	the	DT
55555	1183	46	stock	stock	NN
55555	1183	47	in	in	IN
55555	1183	48	which	which	WDT
55555	1183	49	the	the	DT
55555	1183	50	vegetables	vegetable	NNS
55555	1183	51	cooked	cook	VBN
55555	1183	52	;	;	:
55555	1183	53	then	then	RB
55555	1183	54	add	add	VB
55555	1183	55	2	2	CD
55555	1183	56	teaspoons	teaspoon	NNS
55555	1183	57	of	of	IN
55555	1183	58	sugar	sugar	NN
55555	1183	59	,	,	,
55555	1183	60	1	1	CD
55555	1183	61	teaspoon	teaspoon	NN
55555	1183	62	of	of	IN
55555	1183	63	salt	salt	NN
55555	1183	64	,	,	,
55555	1183	65	1/2	1/2	CD
55555	1183	66	teaspoon	teaspoon	NN
55555	1183	67	of	of	IN
55555	1183	68	pepper	pepper	NN
55555	1183	69	;	;	,
55555	1183	70	and	and	CC
55555	1183	71	the	the	DT
55555	1183	72	diced	dice	VBN
55555	1183	73	vegetables	vegetable	NNS
55555	1183	74	;	;	:
55555	1183	75	cover	cover	VB
55555	1183	76	,	,	,
55555	1183	77	and	and	CC
55555	1183	78	let	let	VB
55555	1183	79	simmer	simmer	NN
55555	1183	80	slowly	slowly	RB
55555	1183	81	for	for	IN
55555	1183	82	half	half	PDT
55555	1183	83	an	an	DT
55555	1183	84	hour	hour	NN
55555	1183	85	,	,	,
55555	1183	86	then	then	RB
55555	1183	87	add	add	VB
55555	1183	88	1	1	CD
55555	1183	89	tablespoon	tablespoon	NN
55555	1183	90	of	of	IN
55555	1183	91	chopped	chop	VBN
55555	1183	92	parsley	parsley	NN
55555	1183	93	,	,	,
55555	1183	94	and	and	CC
55555	1183	95	serve	serve	VB
55555	1183	96	.	.	.
55555	1184	1	BORDEAUX	BORDEAUX	NNP
55555	1184	2	PIE	PIE	NNP
55555	1184	3	Slice	Slice	NNP
55555	1184	4	enough	enough	JJ
55555	1184	5	Spanish	spanish	JJ
55555	1184	6	onions	onion	NNS
55555	1184	7	to	to	TO
55555	1184	8	fill	fill	VB
55555	1184	9	a	a	DT
55555	1184	10	cup	cup	NN
55555	1184	11	1/4	1/4	CD
55555	1184	12	full	full	JJ
55555	1184	13	,	,	,
55555	1184	14	and	and	CC
55555	1184	15	fry	fry	VB
55555	1184	16	them	-PRON-	PRP
55555	1184	17	in	in	IN
55555	1184	18	butter	butter	NN
55555	1184	19	until	until	IN
55555	1184	20	slightly	slightly	RB
55555	1184	21	browned	brown	VBN
55555	1184	22	.	.	.
55555	1185	1	Boil	Boil	NNP
55555	1185	2	carrots	carrot	NNS
55555	1185	3	to	to	TO
55555	1185	4	equal	equal	VB
55555	1185	5	1/2	1/2	CD
55555	1185	6	cup	cup	NN
55555	1185	7	when	when	WRB
55555	1185	8	diced	dice	VBN
55555	1185	9	,	,	,
55555	1185	10	potatoes	potato	NNS
55555	1185	11	enough	enough	RB
55555	1185	12	to	to	TO
55555	1185	13	fill	fill	VB
55555	1185	14	a	a	DT
55555	1185	15	cup	cup	NN
55555	1185	16	3/4	3/4	CD
55555	1185	17	full	full	JJ
55555	1185	18	,	,	,
55555	1185	19	and	and	CC
55555	1185	20	peel	peel	NN
55555	1185	21	2	2	CD
55555	1185	22	cups	cup	NNS
55555	1185	23	of	of	IN
55555	1185	24	mushrooms	mushroom	NNS
55555	1185	25	,	,	,
55555	1185	26	and	and	CC
55555	1185	27	toss	toss	VB
55555	1185	28	them	-PRON-	PRP
55555	1185	29	in	in	IN
55555	1185	30	a	a	DT
55555	1185	31	little	little	JJ
55555	1185	32	butter	butter	NN
55555	1185	33	in	in	IN
55555	1185	34	a	a	DT
55555	1185	35	frying	frying	JJ
55555	1185	36	pan	pan	NN
55555	1185	37	over	over	IN
55555	1185	38	a	a	DT
55555	1185	39	moderate	moderate	JJ
55555	1185	40	fire	fire	NN
55555	1185	41	for	for	IN
55555	1185	42	ten	ten	CD
55555	1185	43	minutes	minute	NNS
55555	1185	44	;	;	:
55555	1185	45	hard	hard	JJ
55555	1185	46	boil	boil	NN
55555	1185	47	4	4	CD
55555	1185	48	eggs	egg	NNS
55555	1185	49	,	,	,
55555	1185	50	and	and	CC
55555	1185	51	make	make	VB
55555	1185	52	1	1	CD
55555	1185	53	cup	cup	NN
55555	1185	54	of	of	IN
55555	1185	55	white	white	JJ
55555	1185	56	sauce	sauce	NN
55555	1185	57	.	.	.
55555	1186	1	Cut	cut	VB
55555	1186	2	the	the	DT
55555	1186	3	vegetables	vegetable	NNS
55555	1186	4	in	in	IN
55555	1186	5	small	small	JJ
55555	1186	6	pieces	piece	NNS
55555	1186	7	,	,	,
55555	1186	8	slice	slice	VB
55555	1186	9	the	the	DT
55555	1186	10	eggs	egg	NNS
55555	1186	11	,	,	,
55555	1186	12	add	add	VB
55555	1186	13	1/4	1/4	CD
55555	1186	14	cup	cup	NN
55555	1186	15	of	of	IN
55555	1186	16	canned	can	VBN
55555	1186	17	peas	pea	NNS
55555	1186	18	(	(	-LRB-
55555	1186	19	or	or	CC
55555	1186	20	fresh	fresh	JJ
55555	1186	21	boiled	boil	VBN
55555	1186	22	ones	one	NNS
55555	1186	23	)	)	-RRB-
55555	1186	24	,	,	,
55555	1186	25	1	1	CD
55555	1186	26	teaspoon	teaspoon	NN
55555	1186	27	of	of	IN
55555	1186	28	chopped	chop	VBN
55555	1186	29	parsley	parsley	NN
55555	1186	30	,	,	,
55555	1186	31	salt	salt	NN
55555	1186	32	and	and	CC
55555	1186	33	pepper	pepper	NN
55555	1186	34	well	well	RB
55555	1186	35	,	,	,
55555	1186	36	put	put	VBN
55555	1186	37	in	in	RP
55555	1186	38	a	a	DT
55555	1186	39	little	little	JJ
55555	1186	40	grated	grated	JJ
55555	1186	41	nutmeg	nutmeg	NNS
55555	1186	42	and	and	CC
55555	1186	43	1	1	CD
55555	1186	44	teaspoon	teaspoon	NN
55555	1186	45	of	of	IN
55555	1186	46	lemon	lemon	NN
55555	1186	47	juice	juice	NN
55555	1186	48	,	,	,
55555	1186	49	and	and	CC
55555	1186	50	mix	mix	VB
55555	1186	51	all	all	RB
55555	1186	52	carefully	carefully	RB
55555	1186	53	with	with	IN
55555	1186	54	the	the	DT
55555	1186	55	white	white	JJ
55555	1186	56	sauce	sauce	NN
55555	1186	57	.	.	.
55555	1187	1	Line	line	VB
55555	1187	2	a	a	DT
55555	1187	3	large	large	JJ
55555	1187	4	baking	baking	NN
55555	1187	5	dish	dish	NN
55555	1187	6	(	(	-LRB-
55555	1187	7	or	or	CC
55555	1187	8	small	small	JJ
55555	1187	9	individual	individual	JJ
55555	1187	10	ones	one	NNS
55555	1187	11	)	)	-RRB-
55555	1187	12	with	with	IN
55555	1187	13	thin	thin	JJ
55555	1187	14	crust	crust	NN
55555	1187	15	,	,	,
55555	1187	16	fill	fill	VBP
55555	1187	17	with	with	IN
55555	1187	18	the	the	DT
55555	1187	19	mixture	mixture	NN
55555	1187	20	,	,	,
55555	1187	21	cover	cover	VB
55555	1187	22	the	the	DT
55555	1187	23	top	top	NN
55555	1187	24	with	with	IN
55555	1187	25	crust	crust	NN
55555	1187	26	,	,	,
55555	1187	27	and	and	CC
55555	1187	28	bake	bake	VB
55555	1187	29	until	until	IN
55555	1187	30	slightly	slightly	RB
55555	1187	31	browned	brown	VBN
55555	1187	32	.	.	.
55555	1188	1	NEW	NEW	NNP
55555	1188	2	ORLEANS	ORLEANS	NNP
55555	1188	3	STEW	STEW	NNS
55555	1188	4	Slice	Slice	NNP
55555	1188	5	3	3	CD
55555	1188	6	onions	onion	NNS
55555	1188	7	,	,	,
55555	1188	8	and	and	CC
55555	1188	9	fry	fry	VB
55555	1188	10	them	-PRON-	PRP
55555	1188	11	in	in	IN
55555	1188	12	1	1	CD
55555	1188	13	large	large	JJ
55555	1188	14	tablespoon	tablespoon	NN
55555	1188	15	of	of	IN
55555	1188	16	butter	butter	NN
55555	1188	17	for	for	IN
55555	1188	18	five	five	CD
55555	1188	19	minutes	minute	NNS
55555	1188	20	;	;	:
55555	1188	21	then	then	RB
55555	1188	22	add	add	VB
55555	1188	23	to	to	IN
55555	1188	24	them	-PRON-	PRP
55555	1188	25	3	3	CD
55555	1188	26	chopped	chop	VBD
55555	1188	27	sweet	sweet	JJ
55555	1188	28	green	green	JJ
55555	1188	29	peppers	pepper	NNS
55555	1188	30	,	,	,
55555	1188	31	stir	stir	VB
55555	1188	32	well	well	RB
55555	1188	33	,	,	,
55555	1188	34	and	and	CC
55555	1188	35	let	let	VB
55555	1188	36	cook	cook	NN
55555	1188	37	together	together	RB
55555	1188	38	another	another	DT
55555	1188	39	five	five	CD
55555	1188	40	minutes	minute	NNS
55555	1188	41	;	;	:
55555	1188	42	then	then	RB
55555	1188	43	scrape	scrape	VB
55555	1188	44	the	the	DT
55555	1188	45	contents	content	NNS
55555	1188	46	of	of	IN
55555	1188	47	the	the	DT
55555	1188	48	frying	fry	VBG
55555	1188	49	pan	pan	NN
55555	1188	50	into	into	IN
55555	1188	51	a	a	DT
55555	1188	52	double	double	JJ
55555	1188	53	boiler	boiler	NN
55555	1188	54	,	,	,
55555	1188	55	add	add	VB
55555	1188	56	the	the	DT
55555	1188	57	corn	corn	NN
55555	1188	58	cut	cut	NN
55555	1188	59	from	from	IN
55555	1188	60	3	3	CD
55555	1188	61	ears	ear	NNS
55555	1188	62	of	of	IN
55555	1188	63	sweet	sweet	JJ
55555	1188	64	corn	corn	NN
55555	1188	65	(	(	-LRB-
55555	1188	66	or	or	CC
55555	1188	67	1/2	1/2	CD
55555	1188	68	can	can	MD
55555	1188	69	of	of	IN
55555	1188	70	corn	corn	NN
55555	1188	71	)	)	-RRB-
55555	1188	72	,	,	,
55555	1188	73	and	and	CC
55555	1188	74	3	3	CD
55555	1188	75	sliced	slice	VBD
55555	1188	76	tomatoes	tomato	NNS
55555	1188	77	,	,	,
55555	1188	78	1	1	CD
55555	1188	79	cup	cup	NN
55555	1188	80	of	of	IN
55555	1188	81	water	water	NN
55555	1188	82	,	,	,
55555	1188	83	1	1	CD
55555	1188	84	teaspoon	teaspoon	NN
55555	1188	85	of	of	IN
55555	1188	86	salt	salt	NN
55555	1188	87	,	,	,
55555	1188	88	1	1	CD
55555	1188	89	teaspoon	teaspoon	NN
55555	1188	90	of	of	IN
55555	1188	91	sugar	sugar	NN
55555	1188	92	,	,	,
55555	1188	93	and	and	CC
55555	1188	94	let	let	VB
55555	1188	95	all	all	DT
55555	1188	96	cook	cook	VB
55555	1188	97	together	together	RB
55555	1188	98	for	for	IN
55555	1188	99	one	one	CD
55555	1188	100	hour	hour	NN
55555	1188	101	;	;	:
55555	1188	102	season	season	NN
55555	1188	103	afresh	afresh	NNP
55555	1188	104	before	before	IN
55555	1188	105	serving	serve	VBG
55555	1188	106	.	.	.
55555	1189	1	INDIAN	INDIAN	NNP
55555	1189	2	CURRY	CURRY	NNP
55555	1189	3	Put	put	NN
55555	1189	4	2	2	CD
55555	1189	5	tablespoons	tablespoon	NNS
55555	1189	6	of	of	IN
55555	1189	7	butter	butter	NN
55555	1189	8	in	in	IN
55555	1189	9	a	a	DT
55555	1189	10	frying	fry	VBG
55555	1189	11	pan	pan	NN
55555	1189	12	,	,	,
55555	1189	13	and	and	CC
55555	1189	14	add	add	VB
55555	1189	15	to	to	IN
55555	1189	16	it	-PRON-	PRP
55555	1189	17	when	when	WRB
55555	1189	18	melted	melt	VBN
55555	1189	19	2	2	CD
55555	1189	20	onions	onion	NNS
55555	1189	21	chopped	chop	VBN
55555	1189	22	fine	fine	JJ
55555	1189	23	,	,	,
55555	1189	24	and	and	CC
55555	1189	25	let	let	VB
55555	1189	26	cook	cook	NN
55555	1189	27	very	very	RB
55555	1189	28	slowly	slowly	RB
55555	1189	29	for	for	IN
55555	1189	30	fifteen	fifteen	CD
55555	1189	31	minutes	minute	NNS
55555	1189	32	.	.	.
55555	1190	1	Mix	mix	NN
55555	1190	2	1	1	CD
55555	1190	3	tablespoon	tablespoon	NN
55555	1190	4	of	of	IN
55555	1190	5	curry	curry	NN
55555	1190	6	powder	powder	NN
55555	1190	7	,	,	,
55555	1190	8	1	1	CD
55555	1190	9	tablespoon	tablespoon	NN
55555	1190	10	of	of	IN
55555	1190	11	sour	sour	JJ
55555	1190	12	apple	apple	NN
55555	1190	13	,	,	,
55555	1190	14	or	or	CC
55555	1190	15	tamarind	tamarind	NN
55555	1190	16	-	-	HYPH
55555	1190	17	chutney	chutney	NN
55555	1190	18	chopped	chop	VBD
55555	1190	19	fine	fine	JJ
55555	1190	20	,	,	,
55555	1190	21	1	1	CD
55555	1190	22	teaspoon	teaspoon	NN
55555	1190	23	of	of	IN
55555	1190	24	salt	salt	NN
55555	1190	25	,	,	,
55555	1190	26	and	and	CC
55555	1190	27	enough	enough	JJ
55555	1190	28	vegetable	vegetable	NN
55555	1190	29	stock	stock	NN
55555	1190	30	to	to	TO
55555	1190	31	make	make	VB
55555	1190	32	a	a	DT
55555	1190	33	paste	paste	NN
55555	1190	34	.	.	.
55555	1191	1	When	when	WRB
55555	1191	2	the	the	DT
55555	1191	3	onions	onion	NNS
55555	1191	4	are	be	VBP
55555	1191	5	browned	brown	VBN
55555	1191	6	add	add	VBP
55555	1191	7	this	this	DT
55555	1191	8	paste	paste	NN
55555	1191	9	,	,	,
55555	1191	10	and	and	CC
55555	1191	11	after	after	IN
55555	1191	12	stirring	stir	VBG
55555	1191	13	well	well	RB
55555	1191	14	put	put	VBN
55555	1191	15	in	in	IN
55555	1191	16	1	1	CD
55555	1191	17	cup	cup	NN
55555	1191	18	of	of	IN
55555	1191	19	boiled	boil	VBN
55555	1191	20	haricot	haricot	NNP
55555	1191	21	beans	bean	NNS
55555	1191	22	,	,	,
55555	1191	23	1	1	CD
55555	1191	24	cup	cup	NN
55555	1191	25	of	of	IN
55555	1191	26	halved	halved	JJ
55555	1191	27	boiled	boil	VBN
55555	1191	28	chestnuts	chestnut	NNS
55555	1191	29	,	,	,
55555	1191	30	and	and	CC
55555	1191	31	1	1	CD
55555	1191	32	can	can	MD
55555	1191	33	of	of	IN
55555	1191	34	halved	halved	JJ
55555	1191	35	button	button	NN
55555	1191	36	mushrooms	mushroom	NNS
55555	1191	37	,	,	,
55555	1191	38	and	and	CC
55555	1191	39	let	let	VB
55555	1191	40	all	all	DT
55555	1191	41	simmer	simmer	VB
55555	1191	42	together	together	RB
55555	1191	43	for	for	IN
55555	1191	44	ten	ten	CD
55555	1191	45	minutes	minute	NNS
55555	1191	46	.	.	.
55555	1192	1	Have	have	VBP
55555	1192	2	ready	ready	JJ
55555	1192	3	some	some	DT
55555	1192	4	stock	stock	NN
55555	1192	5	made	make	VBN
55555	1192	6	by	by	IN
55555	1192	7	putting	put	VBG
55555	1192	8	2	2	CD
55555	1192	9	tablespoons	tablespoon	NNS
55555	1192	10	of	of	IN
55555	1192	11	desiccated	desiccate	VBN
55555	1192	12	cocoanut	cocoanut	NN
55555	1192	13	into	into	IN
55555	1192	14	a	a	DT
55555	1192	15	bowl	bowl	NN
55555	1192	16	and	and	CC
55555	1192	17	pouring	pour	VBG
55555	1192	18	over	over	IN
55555	1192	19	it	-PRON-	PRP
55555	1192	20	1	1	CD
55555	1192	21	cup	cup	NN
55555	1192	22	of	of	IN
55555	1192	23	boiling	boiling	NN
55555	1192	24	water	water	NN
55555	1192	25	,	,	,
55555	1192	26	and	and	CC
55555	1192	27	use	use	VB
55555	1192	28	this	this	DT
55555	1192	29	to	to	TO
55555	1192	30	dampen	dampen	VB
55555	1192	31	the	the	DT
55555	1192	32	cooking	cooking	NN
55555	1192	33	vegetables	vegetable	NNS
55555	1192	34	;	;	:
55555	1192	35	then	then	RB
55555	1192	36	add	add	VB
55555	1192	37	1	1	CD
55555	1192	38	cup	cup	NN
55555	1192	39	of	of	IN
55555	1192	40	vegetable	vegetable	NN
55555	1192	41	broth	broth	NN
55555	1192	42	,	,	,
55555	1192	43	and	and	CC
55555	1192	44	let	let	VB
55555	1192	45	cook	cook	NN
55555	1192	46	ten	ten	CD
55555	1192	47	minutes	minute	NNS
55555	1192	48	more	more	RBR
55555	1192	49	.	.	.
55555	1193	1	We	-PRON-	PRP
55555	1193	2	westerners	westerner	NNS
55555	1193	3	are	be	VBP
55555	1193	4	fond	fond	JJ
55555	1193	5	of	of	IN
55555	1193	6	this	this	DT
55555	1193	7	served	serve	VBD
55555	1193	8	in	in	IN
55555	1193	9	this	this	DT
55555	1193	10	way	way	NN
55555	1193	11	with	with	IN
55555	1193	12	chutney	chutney	NN
55555	1193	13	,	,	,
55555	1193	14	but	but	CC
55555	1193	15	in	in	IN
55555	1193	16	India	India	NNP
55555	1193	17	they	-PRON-	PRP
55555	1193	18	press	press	VBP
55555	1193	19	it	-PRON-	PRP
55555	1193	20	through	through	IN
55555	1193	21	a	a	DT
55555	1193	22	strainer	strainer	NN
55555	1193	23	and	and	CC
55555	1193	24	serve	serve	VB
55555	1193	25	it	-PRON-	PRP
55555	1193	26	as	as	IN
55555	1193	27	a	a	DT
55555	1193	28	purée	purée	NN
55555	1193	29	,	,	,
55555	1193	30	adding	add	VBG
55555	1193	31	to	to	IN
55555	1193	32	it	-PRON-	PRP
55555	1193	33	2	2	CD
55555	1193	34	well	well	RB
55555	1193	35	-	-	HYPH
55555	1193	36	beaten	beat	VBN
55555	1193	37	eggs	egg	NNS
55555	1193	38	.	.	.
55555	1194	1	Encircle	encircle	VB
55555	1194	2	with	with	IN
55555	1194	3	rice	rice	NN
55555	1194	4	in	in	IN
55555	1194	5	serving	serve	VBG
55555	1194	6	.	.	.
55555	1195	1	CURRY	curry	NN
55555	1195	2	OF	of	IN
55555	1195	3	LENTILS	LENTILS	NNP
55555	1195	4	Soak	Soak	NNP
55555	1195	5	2	2	CD
55555	1195	6	or	or	CC
55555	1195	7	3	3	CD
55555	1195	8	cups	cup	NNS
55555	1195	9	of	of	IN
55555	1195	10	German	german	JJ
55555	1195	11	or	or	CC
55555	1195	12	Egyptian	egyptian	JJ
55555	1195	13	lentils	lentil	NNS
55555	1195	14	for	for	IN
55555	1195	15	two	two	CD
55555	1195	16	or	or	CC
55555	1195	17	three	three	CD
55555	1195	18	hours	hour	NNS
55555	1195	19	;	;	:
55555	1195	20	drain	drain	VB
55555	1195	21	them	-PRON-	PRP
55555	1195	22	,	,	,
55555	1195	23	and	and	CC
55555	1195	24	put	put	VBD
55555	1195	25	them	-PRON-	PRP
55555	1195	26	in	in	IN
55555	1195	27	boiling	boil	VBG
55555	1195	28	water	water	NN
55555	1195	29	,	,	,
55555	1195	30	and	and	CC
55555	1195	31	let	let	VB
55555	1195	32	them	-PRON-	PRP
55555	1195	33	cook	cook	VB
55555	1195	34	for	for	IN
55555	1195	35	three	three	CD
55555	1195	36	quarters	quarter	NNS
55555	1195	37	of	of	IN
55555	1195	38	an	an	DT
55555	1195	39	hour	hour	NN
55555	1195	40	or	or	CC
55555	1195	41	until	until	IN
55555	1195	42	tender	tender	NN
55555	1195	43	but	but	CC
55555	1195	44	not	not	RB
55555	1195	45	broken	broken	JJ
55555	1195	46	.	.	.
55555	1196	1	Salt	salt	NN
55555	1196	2	well	well	RB
55555	1196	3	when	when	WRB
55555	1196	4	they	-PRON-	PRP
55555	1196	5	have	have	VBP
55555	1196	6	been	be	VBN
55555	1196	7	cooking	cook	VBG
55555	1196	8	a	a	DT
55555	1196	9	short	short	JJ
55555	1196	10	time	time	NN
55555	1196	11	,	,	,
55555	1196	12	and	and	CC
55555	1196	13	when	when	WRB
55555	1196	14	done	do	VBN
55555	1196	15	drain	drain	VB
55555	1196	16	them	-PRON-	PRP
55555	1196	17	,	,	,
55555	1196	18	sprinkle	sprinkle	VB
55555	1196	19	with	with	IN
55555	1196	20	salt	salt	NN
55555	1196	21	,	,	,
55555	1196	22	and	and	CC
55555	1196	23	heap	heap	VB
55555	1196	24	in	in	IN
55555	1196	25	a	a	DT
55555	1196	26	pyramid	pyramid	NN
55555	1196	27	on	on	IN
55555	1196	28	a	a	DT
55555	1196	29	round	round	JJ
55555	1196	30	flat	flat	JJ
55555	1196	31	dish	dish	NN
55555	1196	32	;	;	:
55555	1196	33	garnish	garnish	VB
55555	1196	34	with	with	IN
55555	1196	35	3	3	CD
55555	1196	36	hard	hard	RB
55555	1196	37	-	-	HYPH
55555	1196	38	boiled	boil	VBN
55555	1196	39	eggs	egg	NNS
55555	1196	40	cut	cut	VBN
55555	1196	41	in	in	IN
55555	1196	42	half	half	DT
55555	1196	43	,	,	,
55555	1196	44	encircle	encircle	NN
55555	1196	45	with	with	IN
55555	1196	46	boiled	boil	VBN
55555	1196	47	rice	rice	NN
55555	1196	48	,	,	,
55555	1196	49	and	and	CC
55555	1196	50	pour	pour	VB
55555	1196	51	curry	curry	NN
55555	1196	52	sauce	sauce	NN
55555	1196	53	over	over	IN
55555	1196	54	the	the	DT
55555	1196	55	lentils	lentil	NNS
55555	1196	56	only	only	RB
55555	1196	57	.	.	.
55555	1197	1	Serve	serve	VB
55555	1197	2	extra	extra	JJ
55555	1197	3	sauce	sauce	NN
55555	1197	4	in	in	IN
55555	1197	5	a	a	DT
55555	1197	6	sauce	sauce	NN
55555	1197	7	-	-	HYPH
55555	1197	8	boat	boat	NN
55555	1197	9	and	and	CC
55555	1197	10	Indian	indian	JJ
55555	1197	11	chutney	chutney	NN
55555	1197	12	.	.	.
55555	1198	1	CURRY	curry	NN
55555	1198	2	OF	of	IN
55555	1198	3	SUCCOTASH	SUCCOTASH	NNP
55555	1198	4	Heat	Heat	NNP
55555	1198	5	1	1	CD
55555	1198	6	can	can	MD
55555	1198	7	of	of	IN
55555	1198	8	Lima	Lima	NNP
55555	1198	9	beans	bean	NNS
55555	1198	10	and	and	CC
55555	1198	11	1	1	CD
55555	1198	12	can	can	MD
55555	1198	13	of	of	IN
55555	1198	14	sweet	sweet	JJ
55555	1198	15	corn	corn	NN
55555	1198	16	,	,	,
55555	1198	17	and	and	CC
55555	1198	18	when	when	WRB
55555	1198	19	hot	hot	JJ
55555	1198	20	drain	drain	NN
55555	1198	21	,	,	,
55555	1198	22	and	and	CC
55555	1198	23	heap	heap	VB
55555	1198	24	on	on	IN
55555	1198	25	a	a	DT
55555	1198	26	flat	flat	JJ
55555	1198	27	dish	dish	NN
55555	1198	28	;	;	:
55555	1198	29	cover	cover	VB
55555	1198	30	with	with	IN
55555	1198	31	curry	curry	NN
55555	1198	32	sauce	sauce	NN
55555	1198	33	,	,	,
55555	1198	34	and	and	CC
55555	1198	35	serve	serve	VB
55555	1198	36	with	with	IN
55555	1198	37	potato	potato	NN
55555	1198	38	croquettes	croquette	NNS
55555	1198	39	and	and	CC
55555	1198	40	Indian	indian	JJ
55555	1198	41	chutney	chutney	NN
55555	1198	42	.	.	.
55555	1199	1	CREOLE	CREOLE	NNP
55555	1199	2	CURRY	curry	NN
55555	1199	3	Boil	Boil	NNP
55555	1199	4	1	1	CD
55555	1199	5	cup	cup	NN
55555	1199	6	of	of	IN
55555	1199	7	rice	rice	NN
55555	1199	8	,	,	,
55555	1199	9	and	and	CC
55555	1199	10	while	while	IN
55555	1199	11	it	-PRON-	PRP
55555	1199	12	is	be	VBZ
55555	1199	13	cooking	cook	VBG
55555	1199	14	put	put	VBD
55555	1199	15	2	2	CD
55555	1199	16	cups	cup	NNS
55555	1199	17	of	of	IN
55555	1199	18	okra	okra	NN
55555	1199	19	,	,	,
55555	1199	20	2	2	CD
55555	1199	21	cups	cup	NNS
55555	1199	22	of	of	IN
55555	1199	23	tomato	tomato	NNP
55555	1199	24	,	,	,
55555	1199	25	and	and	CC
55555	1199	26	2	2	CD
55555	1199	27	small	small	JJ
55555	1199	28	onions	onion	NNS
55555	1199	29	cut	cut	VBN
55555	1199	30	in	in	IN
55555	1199	31	halves	half	NNS
55555	1199	32	,	,	,
55555	1199	33	and	and	CC
55555	1199	34	1	1	CD
55555	1199	35	teaspoon	teaspoon	NN
55555	1199	36	of	of	IN
55555	1199	37	butter	butter	NN
55555	1199	38	in	in	IN
55555	1199	39	a	a	DT
55555	1199	40	double	double	JJ
55555	1199	41	boiler	boiler	NN
55555	1199	42	,	,	,
55555	1199	43	and	and	CC
55555	1199	44	when	when	WRB
55555	1199	45	hot	hot	JJ
55555	1199	46	add	add	NN
55555	1199	47	1	1	CD
55555	1199	48	cup	cup	NN
55555	1199	49	of	of	IN
55555	1199	50	hot	hot	JJ
55555	1199	51	water	water	NN
55555	1199	52	,	,	,
55555	1199	53	into	into	IN
55555	1199	54	which	which	WDT
55555	1199	55	has	have	VBZ
55555	1199	56	been	be	VBN
55555	1199	57	dissolved	dissolve	VBN
55555	1199	58	1	1	CD
55555	1199	59	heaping	heaping	NN
55555	1199	60	teaspoon	teaspoon	NN
55555	1199	61	of	of	IN
55555	1199	62	curry	curry	NN
55555	1199	63	powder	powder	NN
55555	1199	64	,	,	,
55555	1199	65	and	and	CC
55555	1199	66	let	let	VB
55555	1199	67	all	all	DT
55555	1199	68	cook	cook	VB
55555	1199	69	together	together	RB
55555	1199	70	for	for	IN
55555	1199	71	half	half	PDT
55555	1199	72	an	an	DT
55555	1199	73	hour	hour	NN
55555	1199	74	;	;	:
55555	1199	75	remove	remove	VB
55555	1199	76	the	the	DT
55555	1199	77	onions	onion	NNS
55555	1199	78	,	,	,
55555	1199	79	add	add	VB
55555	1199	80	the	the	DT
55555	1199	81	rice	rice	NN
55555	1199	82	,	,	,
55555	1199	83	season	season	NN
55555	1199	84	generously	generously	RB
55555	1199	85	with	with	IN
55555	1199	86	salt	salt	NN
55555	1199	87	,	,	,
55555	1199	88	and	and	CC
55555	1199	89	serve	serve	VB
55555	1199	90	with	with	IN
55555	1199	91	Indian	indian	JJ
55555	1199	92	chutney	chutney	NN
55555	1199	93	.	.	.
55555	1200	1	VARIOUS	VARIOUS	NNP
55555	1200	2	VEGETABLE	VEGETABLE	NNP
55555	1200	3	CURRIES	curry	VBZ
55555	1200	4	Almost	almost	RB
55555	1200	5	any	any	DT
55555	1200	6	vegetable	vegetable	NN
55555	1200	7	makes	make	VBZ
55555	1200	8	a	a	DT
55555	1200	9	good	good	JJ
55555	1200	10	curry,--flageolets	curry,--flageolet	NNS
55555	1200	11	,	,	,
55555	1200	12	carrots	carrot	NNS
55555	1200	13	and	and	CC
55555	1200	14	peas	pea	NNS
55555	1200	15	,	,	,
55555	1200	16	button	button	NN
55555	1200	17	mushrooms	mushroom	NNS
55555	1200	18	,	,	,
55555	1200	19	etc	etc	FW
55555	1200	20	.	.	FW
55555	1200	21	,	,	,
55555	1200	22	and	and	CC
55555	1200	23	either	either	DT
55555	1200	24	boiled	boil	VBN
55555	1200	25	rice	rice	NN
55555	1200	26	or	or	CC
55555	1200	27	rice	rice	NN
55555	1200	28	croquettes	croquette	NNS
55555	1200	29	should	should	MD
55555	1200	30	be	be	VB
55555	1200	31	served	serve	VBN
55555	1200	32	.	.	.
55555	1201	1	A	a	DT
55555	1201	2	garnish	garnish	NN
55555	1201	3	of	of	IN
55555	1201	4	Spanish	spanish	JJ
55555	1201	5	pimentos	pimentos	NN
55555	1201	6	looks	look	VBZ
55555	1201	7	well	well	RB
55555	1201	8	,	,	,
55555	1201	9	and	and	CC
55555	1201	10	the	the	DT
55555	1201	11	curry	curry	NN
55555	1201	12	sauce	sauce	NN
55555	1201	13	should	should	MD
55555	1201	14	be	be	VB
55555	1201	15	plentiful	plentiful	JJ
55555	1201	16	.	.	.
55555	1202	1	Hard	hard	RB
55555	1202	2	-	-	HYPH
55555	1202	3	boiled	boil	VBN
55555	1202	4	eggs	egg	NNS
55555	1202	5	halved	halve	VBN
55555	1202	6	are	be	VBP
55555	1202	7	always	always	RB
55555	1202	8	nice	nice	JJ
55555	1202	9	with	with	IN
55555	1202	10	curry	curry	NN
55555	1202	11	,	,	,
55555	1202	12	and	and	CC
55555	1202	13	Indian	indian	JJ
55555	1202	14	chutney	chutney	NN
55555	1202	15	should	should	MD
55555	1202	16	be	be	VB
55555	1202	17	served	serve	VBN
55555	1202	18	with	with	IN
55555	1202	19	it	-PRON-	PRP
55555	1202	20	.	.	.
55555	1203	1	"	"	``
55555	1203	2	Speaking	speak	VBG
55555	1203	3	of	of	IN
55555	1203	4	the	the	DT
55555	1203	5	immortality	immortality	NN
55555	1203	6	of	of	IN
55555	1203	7	animals	animal	NNS
55555	1203	8	in	in	IN
55555	1203	9	'	'	''
55555	1203	10	Our	-PRON-	PRP$
55555	1203	11	Animal	Animal	NNP
55555	1203	12	Friends	Friends	NNPS
55555	1203	13	,	,	,
55555	1203	14	'	'	''
55555	1203	15	Charles	Charles	NNP
55555	1203	16	Wagner	Wagner	NNP
55555	1203	17	says	say	VBZ
55555	1203	18	,	,	,
55555	1203	19	'	'	''
55555	1203	20	Can	Can	MD
55555	1203	21	that	that	DT
55555	1203	22	which	which	WDT
55555	1203	23	comes	come	VBZ
55555	1203	24	from	from	IN
55555	1203	25	Life	life	NN
55555	1203	26	return	return	NN
55555	1203	27	to	to	IN
55555	1203	28	Chaos?--Can	Chaos?--Can	NNP
55555	1203	29	a	a	DT
55555	1203	30	work	work	NN
55555	1203	31	of	of	IN
55555	1203	32	God	God	NNP
55555	1203	33	have	have	VBP
55555	1203	34	an	an	DT
55555	1203	35	end	end	NN
55555	1203	36	?	?	.
55555	1203	37	'	'	''
55555	1203	38	"	"	''
55555	1204	1	NUT	NUT	NNP
55555	1204	2	DISHES	DISHES	NNP
55555	1204	3	ITALIAN	ITALIAN	NNP
55555	1204	4	CHESTNUTS	chestnut	NNS
55555	1204	5	Chestnuts	chestnut	NNS
55555	1204	6	can	can	MD
55555	1204	7	be	be	VB
55555	1204	8	cooked	cook	VBN
55555	1204	9	either	either	CC
55555	1204	10	by	by	IN
55555	1204	11	roasting	roast	VBG
55555	1204	12	or	or	CC
55555	1204	13	by	by	IN
55555	1204	14	boiling	boil	VBG
55555	1204	15	.	.	.
55555	1205	1	If	if	IN
55555	1205	2	roasted	roast	VBN
55555	1205	3	,	,	,
55555	1205	4	the	the	DT
55555	1205	5	thin	thin	JJ
55555	1205	6	brown	brown	NN
55555	1205	7	that	that	WDT
55555	1205	8	clings	cling	VBZ
55555	1205	9	to	to	IN
55555	1205	10	the	the	DT
55555	1205	11	nut	nut	NN
55555	1205	12	is	be	VBZ
55555	1205	13	removed	remove	VBN
55555	1205	14	with	with	IN
55555	1205	15	the	the	DT
55555	1205	16	outer	outer	JJ
55555	1205	17	shell	shell	NN
55555	1205	18	;	;	:
55555	1205	19	if	if	IN
55555	1205	20	boiled	boil	VBN
55555	1205	21	,	,	,
55555	1205	22	the	the	DT
55555	1205	23	inner	inner	JJ
55555	1205	24	skin	skin	NN
55555	1205	25	often	often	RB
55555	1205	26	has	have	VBZ
55555	1205	27	to	to	TO
55555	1205	28	be	be	VB
55555	1205	29	removed	remove	VBN
55555	1205	30	with	with	IN
55555	1205	31	some	some	DT
55555	1205	32	trouble	trouble	NN
55555	1205	33	.	.	.
55555	1206	1	Roast	roast	NN
55555	1206	2	chestnuts	chestnut	NNS
55555	1206	3	by	by	IN
55555	1206	4	putting	put	VBG
55555	1206	5	them	-PRON-	PRP
55555	1206	6	in	in	IN
55555	1206	7	a	a	DT
55555	1206	8	hot	hot	JJ
55555	1206	9	oven	oven	NN
55555	1206	10	for	for	IN
55555	1206	11	eight	eight	CD
55555	1206	12	or	or	CC
55555	1206	13	ten	ten	CD
55555	1206	14	minutes	minute	NNS
55555	1206	15	,	,	,
55555	1206	16	then	then	RB
55555	1206	17	use	use	VB
55555	1206	18	a	a	DT
55555	1206	19	small	small	JJ
55555	1206	20	,	,	,
55555	1206	21	sharp	sharp	JJ
55555	1206	22	knife	knife	NN
55555	1206	23	and	and	CC
55555	1206	24	peel	peel	VB
55555	1206	25	them	-PRON-	PRP
55555	1206	26	from	from	IN
55555	1206	27	the	the	DT
55555	1206	28	point	point	NN
55555	1206	29	down	down	RB
55555	1206	30	.	.	.
55555	1207	1	To	to	TO
55555	1207	2	boil	boil	VB
55555	1207	3	chestnuts	chestnut	NNS
55555	1207	4	put	put	VBD
55555	1207	5	them	-PRON-	PRP
55555	1207	6	,	,	,
55555	1207	7	in	in	IN
55555	1207	8	their	-PRON-	PRP$
55555	1207	9	shells	shell	NNS
55555	1207	10	,	,	,
55555	1207	11	in	in	IN
55555	1207	12	cold	cold	JJ
55555	1207	13	water	water	NN
55555	1207	14	and	and	CC
55555	1207	15	let	let	VB
55555	1207	16	them	-PRON-	PRP
55555	1207	17	cook	cook	VB
55555	1207	18	for	for	IN
55555	1207	19	five	five	CD
55555	1207	20	or	or	CC
55555	1207	21	six	six	CD
55555	1207	22	minutes	minute	NNS
55555	1207	23	after	after	IN
55555	1207	24	the	the	DT
55555	1207	25	water	water	NN
55555	1207	26	starts	start	VBZ
55555	1207	27	boiling	boil	VBG
55555	1207	28	,	,	,
55555	1207	29	or	or	CC
55555	1207	30	put	put	VBD
55555	1207	31	them	-PRON-	PRP
55555	1207	32	in	in	IN
55555	1207	33	boiling	boil	VBG
55555	1207	34	water	water	NN
55555	1207	35	for	for	IN
55555	1207	36	ten	ten	CD
55555	1207	37	or	or	CC
55555	1207	38	twelve	twelve	CD
55555	1207	39	minutes	minute	NNS
55555	1207	40	.	.	.
55555	1208	1	Peel	peel	VB
55555	1208	2	carefully	carefully	RB
55555	1208	3	,	,	,
55555	1208	4	and	and	CC
55555	1208	5	serve	serve	VB
55555	1208	6	after	after	IN
55555	1208	7	roasting	roast	VBG
55555	1208	8	or	or	CC
55555	1208	9	boiling	boil	VBG
55555	1208	10	with	with	IN
55555	1208	11	brown	brown	JJ
55555	1208	12	sauce	sauce	NN
55555	1208	13	or	or	CC
55555	1208	14	mushroom	mushroom	NN
55555	1208	15	sauce	sauce	NN
55555	1208	16	,	,	,
55555	1208	17	plain	plain	JJ
55555	1208	18	or	or	CC
55555	1208	19	in	in	IN
55555	1208	20	cases	case	NNS
55555	1208	21	.	.	.
55555	1209	1	CHESTNUT	CHESTNUT	NNS
55555	1209	2	PURÉE	PURÉE	VBD
55555	1209	3	Roast	Roast	NNP
55555	1209	4	or	or	CC
55555	1209	5	boil	boil	VB
55555	1209	6	6	6	CD
55555	1209	7	cups	cup	NNS
55555	1209	8	of	of	IN
55555	1209	9	Italian	italian	JJ
55555	1209	10	chestnuts	chestnut	NNS
55555	1209	11	,	,	,
55555	1209	12	remove	remove	VB
55555	1209	13	the	the	DT
55555	1209	14	shell	shell	JJ
55555	1209	15	and	and	CC
55555	1209	16	inner	inner	JJ
55555	1209	17	skin	skin	NN
55555	1209	18	and	and	CC
55555	1209	19	chop	chop	VB
55555	1209	20	them	-PRON-	PRP
55555	1209	21	fine	fine	RB
55555	1209	22	or	or	CC
55555	1209	23	put	put	VBD
55555	1209	24	them	-PRON-	PRP
55555	1209	25	through	through	IN
55555	1209	26	a	a	DT
55555	1209	27	vegetable	vegetable	NN
55555	1209	28	mill	mill	NN
55555	1209	29	.	.	.
55555	1210	1	Put	put	VB
55555	1210	2	them	-PRON-	PRP
55555	1210	3	in	in	IN
55555	1210	4	a	a	DT
55555	1210	5	double	double	JJ
55555	1210	6	boiler	boiler	NN
55555	1210	7	with	with	IN
55555	1210	8	milk	milk	NN
55555	1210	9	enough	enough	JJ
55555	1210	10	to	to	TO
55555	1210	11	cover	cover	VB
55555	1210	12	them	-PRON-	PRP
55555	1210	13	and	and	CC
55555	1210	14	let	let	VB
55555	1210	15	them	-PRON-	PRP
55555	1210	16	cook	cook	VB
55555	1210	17	slowly	slowly	RB
55555	1210	18	for	for	IN
55555	1210	19	fifteen	fifteen	CD
55555	1210	20	or	or	CC
55555	1210	21	twenty	twenty	CD
55555	1210	22	minutes	minute	NNS
55555	1210	23	,	,	,
55555	1210	24	or	or	CC
55555	1210	25	until	until	IN
55555	1210	26	the	the	DT
55555	1210	27	milk	milk	NN
55555	1210	28	is	be	VBZ
55555	1210	29	all	all	DT
55555	1210	30	absorbed	absorb	VBN
55555	1210	31	.	.	.
55555	1211	1	Stir	stir	VB
55555	1211	2	frequently	frequently	RB
55555	1211	3	,	,	,
55555	1211	4	add	add	VB
55555	1211	5	1	1	CD
55555	1211	6	tablespoon	tablespoon	NN
55555	1211	7	of	of	IN
55555	1211	8	butter	butter	NN
55555	1211	9	,	,	,
55555	1211	10	1	1	CD
55555	1211	11	tablespoon	tablespoon	NN
55555	1211	12	of	of	IN
55555	1211	13	cream	cream	NN
55555	1211	14	,	,	,
55555	1211	15	plenty	plenty	NN
55555	1211	16	of	of	IN
55555	1211	17	salt	salt	NN
55555	1211	18	and	and	CC
55555	1211	19	a	a	DT
55555	1211	20	little	little	JJ
55555	1211	21	pepper	pepper	NN
55555	1211	22	.	.	.
55555	1212	1	The	the	DT
55555	1212	2	purée	purée	NN
55555	1212	3	should	should	MD
55555	1212	4	be	be	VB
55555	1212	5	the	the	DT
55555	1212	6	consistency	consistency	NN
55555	1212	7	of	of	IN
55555	1212	8	mashed	mashed	JJ
55555	1212	9	potato	potato	NN
55555	1212	10	.	.	.
55555	1213	1	PEANUT	PEANUT	NNS
55555	1213	2	PURÉE	PURÉE	VBD
55555	1213	3	Shell	Shell	NNP
55555	1213	4	3	3	CD
55555	1213	5	or	or	CC
55555	1213	6	4	4	CD
55555	1213	7	cups	cup	NNS
55555	1213	8	of	of	IN
55555	1213	9	peanuts	peanut	NNS
55555	1213	10	,	,	,
55555	1213	11	remove	remove	VB
55555	1213	12	the	the	DT
55555	1213	13	inner	inner	JJ
55555	1213	14	skin	skin	NN
55555	1213	15	,	,	,
55555	1213	16	and	and	CC
55555	1213	17	put	put	VBD
55555	1213	18	through	through	RP
55555	1213	19	a	a	DT
55555	1213	20	vegetable	vegetable	NN
55555	1213	21	mill	mill	NN
55555	1213	22	.	.	.
55555	1214	1	Put	put	VB
55555	1214	2	in	in	RP
55555	1214	3	a	a	DT
55555	1214	4	double	double	JJ
55555	1214	5	boiler	boiler	NN
55555	1214	6	with	with	IN
55555	1214	7	milk	milk	NN
55555	1214	8	to	to	TO
55555	1214	9	cover	cover	VB
55555	1214	10	them	-PRON-	PRP
55555	1214	11	,	,	,
55555	1214	12	season	season	NN
55555	1214	13	with	with	IN
55555	1214	14	salt	salt	NN
55555	1214	15	,	,	,
55555	1214	16	and	and	CC
55555	1214	17	let	let	VB
55555	1214	18	cook	cook	NN
55555	1214	19	gently	gently	RB
55555	1214	20	half	half	PDT
55555	1214	21	an	an	DT
55555	1214	22	hour	hour	NN
55555	1214	23	,	,	,
55555	1214	24	or	or	CC
55555	1214	25	until	until	IN
55555	1214	26	tender	tender	NN
55555	1214	27	.	.	.
55555	1215	1	Stir	stir	VB
55555	1215	2	frequently	frequently	RB
55555	1215	3	,	,	,
55555	1215	4	and	and	CC
55555	1215	5	serve	serve	VB
55555	1215	6	when	when	WRB
55555	1215	7	the	the	DT
55555	1215	8	milk	milk	NN
55555	1215	9	is	be	VBZ
55555	1215	10	absorbed	absorb	VBN
55555	1215	11	and	and	CC
55555	1215	12	the	the	DT
55555	1215	13	peanut	peanut	NN
55555	1215	14	purée	purée	NN
55555	1215	15	is	be	VBZ
55555	1215	16	the	the	DT
55555	1215	17	consistency	consistency	NN
55555	1215	18	of	of	IN
55555	1215	19	mashed	mashed	JJ
55555	1215	20	potato	potato	NN
55555	1215	21	.	.	.
55555	1216	1	A	a	DT
55555	1216	2	tablespoon	tablespoon	NN
55555	1216	3	of	of	IN
55555	1216	4	whipped	whip	VBN
55555	1216	5	cream	cream	NN
55555	1216	6	is	be	VBZ
55555	1216	7	an	an	DT
55555	1216	8	improvement	improvement	NN
55555	1216	9	if	if	IN
55555	1216	10	added	add	VBN
55555	1216	11	during	during	IN
55555	1216	12	the	the	DT
55555	1216	13	last	last	JJ
55555	1216	14	moments	moment	NNS
55555	1216	15	of	of	IN
55555	1216	16	cooking	cooking	NN
55555	1216	17	.	.	.
55555	1217	1	MICHAELMAS	MICHAELMAS	NNP
55555	1217	2	LOAF	LOAF	NNP
55555	1217	3	Mix	Mix	NNP
55555	1217	4	1	1	CD
55555	1217	5	cup	cup	NN
55555	1217	6	of	of	IN
55555	1217	7	finely	finely	RB
55555	1217	8	ground	grind	VBN
55555	1217	9	walnuts	walnut	NNS
55555	1217	10	(	(	-LRB-
55555	1217	11	or	or	CC
55555	1217	12	other	other	JJ
55555	1217	13	nuts	nut	NNS
55555	1217	14	)	)	-RRB-
55555	1217	15	,	,	,
55555	1217	16	1	1	CD
55555	1217	17	cup	cup	NN
55555	1217	18	of	of	IN
55555	1217	19	finely	finely	RB
55555	1217	20	ground	ground	NN
55555	1217	21	roasted	roast	VBN
55555	1217	22	peanuts	peanut	NNS
55555	1217	23	,	,	,
55555	1217	24	1	1	CD
55555	1217	25	teaspoon	teaspoon	NN
55555	1217	26	of	of	IN
55555	1217	27	salt	salt	NN
55555	1217	28	,	,	,
55555	1217	29	1	1	CD
55555	1217	30	saltspoon	saltspoon	NN
55555	1217	31	of	of	IN
55555	1217	32	pepper	pepper	NN
55555	1217	33	,	,	,
55555	1217	34	2	2	CD
55555	1217	35	1/2	1/2	CD
55555	1217	36	cups	cup	NNS
55555	1217	37	of	of	IN
55555	1217	38	fine	fine	JJ
55555	1217	39	bread	bread	NN
55555	1217	40	crumbs	crumb	NNS
55555	1217	41	,	,	,
55555	1217	42	1	1	CD
55555	1217	43	tablespoon	tablespoon	NN
55555	1217	44	of	of	IN
55555	1217	45	mixed	mixed	JJ
55555	1217	46	sweet	sweet	JJ
55555	1217	47	herbs	herb	NNS
55555	1217	48	(	(	-LRB-
55555	1217	49	thyme	thyme	NNS
55555	1217	50	,	,	,
55555	1217	51	sage	sage	NN
55555	1217	52	,	,	,
55555	1217	53	and	and	CC
55555	1217	54	summer	summer	NN
55555	1217	55	savory	savory	NN
55555	1217	56	)	)	-RRB-
55555	1217	57	,	,	,
55555	1217	58	and	and	CC
55555	1217	59	1	1	CD
55555	1217	60	large	large	JJ
55555	1217	61	onion	onion	NN
55555	1217	62	or	or	CC
55555	1217	63	2	2	CD
55555	1217	64	small	small	JJ
55555	1217	65	ones	one	NNS
55555	1217	66	chopped	chop	VBN
55555	1217	67	fine	fine	RB
55555	1217	68	.	.	.
55555	1218	1	When	when	WRB
55555	1218	2	well	well	RB
55555	1218	3	blended	blend	VBN
55555	1218	4	bind	bind	NN
55555	1218	5	together	together	RB
55555	1218	6	with	with	IN
55555	1218	7	2	2	CD
55555	1218	8	eggs	egg	NNS
55555	1218	9	which	which	WDT
55555	1218	10	have	have	VBP
55555	1218	11	been	be	VBN
55555	1218	12	slightly	slightly	RB
55555	1218	13	beaten	beat	VBN
55555	1218	14	,	,	,
55555	1218	15	mould	mould	NN
55555	1218	16	with	with	IN
55555	1218	17	the	the	DT
55555	1218	18	hands	hand	NNS
55555	1218	19	into	into	IN
55555	1218	20	a	a	DT
55555	1218	21	loaf	loaf	NN
55555	1218	22	,	,	,
55555	1218	23	place	place	NN
55555	1218	24	in	in	IN
55555	1218	25	a	a	DT
55555	1218	26	well	well	RB
55555	1218	27	buttered	butter	VBN
55555	1218	28	roasting	roast	VBG
55555	1218	29	tin	tin	NN
55555	1218	30	,	,	,
55555	1218	31	and	and	CC
55555	1218	32	let	let	VB
55555	1218	33	it	-PRON-	PRP
55555	1218	34	cook	cook	VB
55555	1218	35	for	for	IN
55555	1218	36	ten	ten	CD
55555	1218	37	minutes	minute	NNS
55555	1218	38	in	in	IN
55555	1218	39	a	a	DT
55555	1218	40	moderately	moderately	RB
55555	1218	41	hot	hot	JJ
55555	1218	42	oven	oven	NN
55555	1218	43	;	;	:
55555	1218	44	then	then	RB
55555	1218	45	add	add	VB
55555	1218	46	1	1	CD
55555	1218	47	tablespoon	tablespoon	NN
55555	1218	48	of	of	IN
55555	1218	49	butter	butter	NN
55555	1218	50	and	and	CC
55555	1218	51	1	1	CD
55555	1218	52	cup	cup	NN
55555	1218	53	of	of	IN
55555	1218	54	hot	hot	JJ
55555	1218	55	water	water	NN
55555	1218	56	,	,	,
55555	1218	57	and	and	CC
55555	1218	58	baste	baste	NNP
55555	1218	59	frequently	frequently	RB
55555	1218	60	during	during	IN
55555	1218	61	half	half	PDT
55555	1218	62	an	an	DT
55555	1218	63	hour	hour	NN
55555	1218	64	's	's	POS
55555	1218	65	cooking	cooking	NN
55555	1218	66	.	.	.
55555	1219	1	The	the	DT
55555	1219	2	loaf	loaf	NN
55555	1219	3	should	should	MD
55555	1219	4	be	be	VB
55555	1219	5	well	well	RB
55555	1219	6	browned	brown	VBN
55555	1219	7	and	and	CC
55555	1219	8	carefully	carefully	RB
55555	1219	9	removed	remove	VBN
55555	1219	10	to	to	IN
55555	1219	11	a	a	DT
55555	1219	12	hot	hot	JJ
55555	1219	13	platter	platter	NN
55555	1219	14	.	.	.
55555	1220	1	Make	make	VB
55555	1220	2	a	a	DT
55555	1220	3	brown	brown	JJ
55555	1220	4	sauce	sauce	NN
55555	1220	5	in	in	IN
55555	1220	6	the	the	DT
55555	1220	7	pan	pan	NN
55555	1220	8	in	in	IN
55555	1220	9	which	which	WDT
55555	1220	10	the	the	DT
55555	1220	11	loaf	loaf	NNS
55555	1220	12	cooked	cook	VBN
55555	1220	13	,	,	,
55555	1220	14	and	and	CC
55555	1220	15	serve	serve	VB
55555	1220	16	with	with	IN
55555	1220	17	this	this	DT
55555	1220	18	and	and	CC
55555	1220	19	cold	cold	JJ
55555	1220	20	apple	apple	NN
55555	1220	21	sauce	sauce	NN
55555	1220	22	.	.	.
55555	1221	1	CHRISTMAS	CHRISTMAS	NNP
55555	1221	2	LOAF	LOAF	NNP
55555	1221	3	Make	make	VB
55555	1221	4	as	as	IN
55555	1221	5	in	in	IN
55555	1221	6	foregoing	foregoing	JJ
55555	1221	7	recipe	recipe	NN
55555	1221	8	,	,	,
55555	1221	9	omitting	omit	VBG
55555	1221	10	the	the	DT
55555	1221	11	chopped	chop	VBN
55555	1221	12	onion	onion	NN
55555	1221	13	and	and	CC
55555	1221	14	adding	add	VBG
55555	1221	15	another	another	DT
55555	1221	16	half	half	NN
55555	1221	17	tablespoon	tablespoon	NN
55555	1221	18	(	(	-LRB-
55555	1221	19	or	or	CC
55555	1221	20	even	even	RB
55555	1221	21	more	more	JJR
55555	1221	22	)	)	-RRB-
55555	1221	23	of	of	IN
55555	1221	24	the	the	DT
55555	1221	25	sweet	sweet	JJ
55555	1221	26	herbs	herb	NNS
55555	1221	27	.	.	.
55555	1222	1	Serve	serve	VB
55555	1222	2	with	with	IN
55555	1222	3	cranberry	cranberry	NN
55555	1222	4	sauce	sauce	NN
55555	1222	5	.	.	.
55555	1223	1	ROAST	ROAST	NNP
55555	1223	2	NUT	NUT	NNP
55555	1223	3	AND	and	CC
55555	1223	4	BARLEY	barley	NN
55555	1223	5	LOAF	LOAF	NNP
55555	1223	6	Make	make	VBP
55555	1223	7	a	a	DT
55555	1223	8	brown	brown	JJ
55555	1223	9	sauce	sauce	NN
55555	1223	10	with	with	IN
55555	1223	11	2	2	CD
55555	1223	12	tablespoons	tablespoon	NNS
55555	1223	13	of	of	IN
55555	1223	14	olive	olive	NN
55555	1223	15	oil	oil	NN
55555	1223	16	,	,	,
55555	1223	17	1/2	1/2	CD
55555	1223	18	cup	cup	NN
55555	1223	19	of	of	IN
55555	1223	20	browned	brown	VBN
55555	1223	21	flour	flour	NN
55555	1223	22	,	,	,
55555	1223	23	and	and	CC
55555	1223	24	use	use	VB
55555	1223	25	water	water	NN
55555	1223	26	or	or	CC
55555	1223	27	vegetable	vegetable	NN
55555	1223	28	stock	stock	NN
55555	1223	29	for	for	IN
55555	1223	30	thinning	thinning	NN
55555	1223	31	;	;	:
55555	1223	32	chop	chop	VB
55555	1223	33	1	1	CD
55555	1223	34	large	large	JJ
55555	1223	35	onion	onion	NN
55555	1223	36	fine	fine	NN
55555	1223	37	,	,	,
55555	1223	38	and	and	CC
55555	1223	39	fry	fry	VB
55555	1223	40	it	-PRON-	PRP
55555	1223	41	in	in	IN
55555	1223	42	1	1	CD
55555	1223	43	tablespoon	tablespoon	NN
55555	1223	44	of	of	IN
55555	1223	45	oil	oil	NN
55555	1223	46	or	or	CC
55555	1223	47	butter	butter	NN
55555	1223	48	,	,	,
55555	1223	49	and	and	CC
55555	1223	50	mix	mix	VB
55555	1223	51	the	the	DT
55555	1223	52	onion	onion	NN
55555	1223	53	and	and	CC
55555	1223	54	the	the	DT
55555	1223	55	sauce	sauce	NN
55555	1223	56	with	with	IN
55555	1223	57	2	2	CD
55555	1223	58	cups	cup	NNS
55555	1223	59	of	of	IN
55555	1223	60	cold	cold	JJ
55555	1223	61	boiled	boil	VBN
55555	1223	62	pearl	pearl	NNP
55555	1223	63	barley	barley	NNP
55555	1223	64	,	,	,
55555	1223	65	1	1	CD
55555	1223	66	cup	cup	NN
55555	1223	67	of	of	IN
55555	1223	68	finely	finely	RB
55555	1223	69	ground	ground	NN
55555	1223	70	roasted	roast	VBN
55555	1223	71	peanuts	peanut	NNS
55555	1223	72	,	,	,
55555	1223	73	1	1	CD
55555	1223	74	cup	cup	NN
55555	1223	75	of	of	IN
55555	1223	76	fine	fine	JJ
55555	1223	77	bread	bread	NN
55555	1223	78	crumbs	crumb	NNS
55555	1223	79	,	,	,
55555	1223	80	1	1	CD
55555	1223	81	teaspoon	teaspoon	NN
55555	1223	82	of	of	IN
55555	1223	83	salt	salt	NN
55555	1223	84	,	,	,
55555	1223	85	and	and	CC
55555	1223	86	1	1	CD
55555	1223	87	saltspoon	saltspoon	NN
55555	1223	88	of	of	IN
55555	1223	89	pepper	pepper	NN
55555	1223	90	.	.	.
55555	1224	1	With	with	IN
55555	1224	2	the	the	DT
55555	1224	3	hands	hand	NNS
55555	1224	4	mould	mould	NN
55555	1224	5	into	into	IN
55555	1224	6	a	a	DT
55555	1224	7	loaf	loaf	NN
55555	1224	8	,	,	,
55555	1224	9	place	place	NN
55555	1224	10	in	in	IN
55555	1224	11	a	a	DT
55555	1224	12	roasting	roast	VBG
55555	1224	13	pan	pan	NN
55555	1224	14	which	which	WDT
55555	1224	15	has	have	VBZ
55555	1224	16	been	be	VBN
55555	1224	17	well	well	RB
55555	1224	18	buttered	butter	VBN
55555	1224	19	,	,	,
55555	1224	20	and	and	CC
55555	1224	21	let	let	VB
55555	1224	22	cook	cook	NN
55555	1224	23	in	in	IN
55555	1224	24	the	the	DT
55555	1224	25	oven	oven	NN
55555	1224	26	for	for	IN
55555	1224	27	ten	ten	CD
55555	1224	28	minutes	minute	NNS
55555	1224	29	;	;	:
55555	1224	30	then	then	RB
55555	1224	31	add	add	VB
55555	1224	32	1	1	CD
55555	1224	33	tablespoon	tablespoon	NN
55555	1224	34	of	of	IN
55555	1224	35	butter	butter	NN
55555	1224	36	and	and	CC
55555	1224	37	1	1	CD
55555	1224	38	cup	cup	NN
55555	1224	39	of	of	IN
55555	1224	40	hot	hot	JJ
55555	1224	41	water	water	NN
55555	1224	42	,	,	,
55555	1224	43	and	and	CC
55555	1224	44	baste	baste	NNP
55555	1224	45	every	every	DT
55555	1224	46	five	five	CD
55555	1224	47	minutes	minute	NNS
55555	1224	48	for	for	IN
55555	1224	49	half	half	PDT
55555	1224	50	an	an	DT
55555	1224	51	hour	hour	NN
55555	1224	52	.	.	.
55555	1225	1	Make	make	VB
55555	1225	2	a	a	DT
55555	1225	3	brown	brown	JJ
55555	1225	4	sauce	sauce	NN
55555	1225	5	in	in	IN
55555	1225	6	the	the	DT
55555	1225	7	same	same	JJ
55555	1225	8	pan	pan	NN
55555	1225	9	,	,	,
55555	1225	10	or	or	CC
55555	1225	11	serve	serve	VB
55555	1225	12	with	with	IN
55555	1225	13	Caper	Caper	NNP
55555	1225	14	sauce	sauce	NN
55555	1225	15	.	.	.
55555	1226	1	Garnish	garnish	VB
55555	1226	2	,	,	,
55555	1226	3	if	if	IN
55555	1226	4	brown	brown	JJ
55555	1226	5	sauce	sauce	NN
55555	1226	6	is	be	VBZ
55555	1226	7	used	use	VBN
55555	1226	8	,	,	,
55555	1226	9	with	with	IN
55555	1226	10	English	english	JJ
55555	1226	11	savoury	savoury	NN
55555	1226	12	croquettes	croquette	NNS
55555	1226	13	.	.	.
55555	1227	1	STEAMED	steamed	JJ
55555	1227	2	NUT	NUT	NNP
55555	1227	3	AND	and	CC
55555	1227	4	BARLEY	barley	NN
55555	1227	5	LOAF	LOAF	NNP
55555	1227	6	Make	make	VBP
55555	1227	7	as	as	IN
55555	1227	8	in	in	IN
55555	1227	9	the	the	DT
55555	1227	10	foregoing	foregoing	JJ
55555	1227	11	recipe	recipe	NN
55555	1227	12	,	,	,
55555	1227	13	but	but	CC
55555	1227	14	pack	pack	VB
55555	1227	15	into	into	IN
55555	1227	16	a	a	DT
55555	1227	17	mould	mould	NN
55555	1227	18	,	,	,
55555	1227	19	set	set	VBN
55555	1227	20	this	this	DT
55555	1227	21	in	in	IN
55555	1227	22	boiling	boil	VBG
55555	1227	23	water	water	NN
55555	1227	24	,	,	,
55555	1227	25	and	and	CC
55555	1227	26	let	let	VB
55555	1227	27	it	-PRON-	PRP
55555	1227	28	steam	steam	VB
55555	1227	29	for	for	IN
55555	1227	30	an	an	DT
55555	1227	31	hour	hour	NN
55555	1227	32	and	and	CC
55555	1227	33	a	a	DT
55555	1227	34	half	half	NN
55555	1227	35	or	or	CC
55555	1227	36	two	two	CD
55555	1227	37	hours	hour	NNS
55555	1227	38	.	.	.
55555	1228	1	Let	let	VB
55555	1228	2	cool	cool	JJ
55555	1228	3	in	in	IN
55555	1228	4	the	the	DT
55555	1228	5	mould	mould	NN
55555	1228	6	,	,	,
55555	1228	7	and	and	CC
55555	1228	8	turn	turn	VB
55555	1228	9	out	out	RP
55555	1228	10	to	to	TO
55555	1228	11	serve	serve	VB
55555	1228	12	cold	cold	JJ
55555	1228	13	,	,	,
55555	1228	14	or	or	CC
55555	1228	15	to	to	TO
55555	1228	16	slice	slice	VB
55555	1228	17	,	,	,
55555	1228	18	or	or	CC
55555	1228	19	to	to	TO
55555	1228	20	use	use	VB
55555	1228	21	for	for	IN
55555	1228	22	nut	nut	NNP
55555	1228	23	hash	hash	NN
55555	1228	24	.	.	.
55555	1229	1	A	a	DT
55555	1229	2	brick	brick	NN
55555	1229	3	-	-	HYPH
55555	1229	4	shaped	shape	VBN
55555	1229	5	mould	mould	NN
55555	1229	6	will	will	MD
55555	1229	7	be	be	VB
55555	1229	8	made	make	VBN
55555	1229	9	by	by	IN
55555	1229	10	any	any	DT
55555	1229	11	tinsmith	tinsmith	NN
55555	1229	12	to	to	TO
55555	1229	13	order	order	VB
55555	1229	14	,	,	,
55555	1229	15	or	or	CC
55555	1229	16	the	the	DT
55555	1229	17	large	large	JJ
55555	1229	18	sizes	size	NNS
55555	1229	19	of	of	IN
55555	1229	20	baking	baking	NN
55555	1229	21	-	-	HYPH
55555	1229	22	powder	powder	NN
55555	1229	23	tins	tin	NNS
55555	1229	24	can	can	MD
55555	1229	25	be	be	VB
55555	1229	26	used	use	VBN
55555	1229	27	to	to	TO
55555	1229	28	steam	steam	VB
55555	1229	29	loaf	loaf	NNS
55555	1229	30	.	.	.
55555	1230	1	ROASTED	roasted	JJ
55555	1230	2	NUT	NUT	NNP
55555	1230	3	LOAF	LOAF	NNP
55555	1230	4	WITH	with	IN
55555	1230	5	HOMINY	HOMINY	NNP
55555	1230	6	Grind	Grind	NNP
55555	1230	7	2	2	CD
55555	1230	8	cups	cup	NNS
55555	1230	9	of	of	IN
55555	1230	10	nuts,--pecans	nuts,--pecans	NNP
55555	1230	11	,	,	,
55555	1230	12	walnuts	walnut	NNS
55555	1230	13	,	,	,
55555	1230	14	roasted	roast	VBD
55555	1230	15	peanuts	peanut	NNS
55555	1230	16	,	,	,
55555	1230	17	etc	etc	FW
55555	1230	18	.	.	FW
55555	1230	19	,	,	,
55555	1230	20	or	or	CC
55555	1230	21	use	use	VB
55555	1230	22	peanuts	peanut	NNS
55555	1230	23	only,--and	only,--and	CC
55555	1230	24	mix	mix	NN
55555	1230	25	with	with	IN
55555	1230	26	them	-PRON-	PRP
55555	1230	27	2	2	CD
55555	1230	28	cups	cup	NNS
55555	1230	29	of	of	IN
55555	1230	30	cold	cold	JJ
55555	1230	31	boiled	boil	VBN
55555	1230	32	hominy	hominy	JJ
55555	1230	33	,	,	,
55555	1230	34	1/2	1/2	CD
55555	1230	35	cup	cup	NN
55555	1230	36	of	of	IN
55555	1230	37	bread	bread	NN
55555	1230	38	crumbs	crumb	NNS
55555	1230	39	,	,	,
55555	1230	40	3	3	CD
55555	1230	41	hard	hard	RB
55555	1230	42	-	-	HYPH
55555	1230	43	boiled	boil	VBN
55555	1230	44	eggs	egg	NNS
55555	1230	45	chopped	chop	VBN
55555	1230	46	fine	fine	JJ
55555	1230	47	,	,	,
55555	1230	48	1	1	CD
55555	1230	49	tablespoon	tablespoon	NN
55555	1230	50	of	of	IN
55555	1230	51	chopped	chop	VBN
55555	1230	52	parsley	parsley	NN
55555	1230	53	,	,	,
55555	1230	54	1	1	CD
55555	1230	55	tablespoon	tablespoon	NN
55555	1230	56	of	of	IN
55555	1230	57	grated	grate	VBN
55555	1230	58	onion	onion	NN
55555	1230	59	,	,	,
55555	1230	60	and	and	CC
55555	1230	61	1	1	CD
55555	1230	62	raw	raw	JJ
55555	1230	63	egg	egg	NN
55555	1230	64	.	.	.
55555	1231	1	Form	form	VB
55555	1231	2	into	into	IN
55555	1231	3	1	1	CD
55555	1231	4	large	large	JJ
55555	1231	5	roll	roll	NN
55555	1231	6	,	,	,
55555	1231	7	or	or	CC
55555	1231	8	several	several	JJ
55555	1231	9	smaller	small	JJR
55555	1231	10	ones	one	NNS
55555	1231	11	,	,	,
55555	1231	12	put	put	VBN
55555	1231	13	in	in	RP
55555	1231	14	a	a	DT
55555	1231	15	buttered	butter	VBN
55555	1231	16	tin	tin	NN
55555	1231	17	,	,	,
55555	1231	18	and	and	CC
55555	1231	19	let	let	VB
55555	1231	20	bake	bake	NN
55555	1231	21	in	in	IN
55555	1231	22	a	a	DT
55555	1231	23	quick	quick	JJ
55555	1231	24	oven	oven	NN
55555	1231	25	for	for	IN
55555	1231	26	half	half	PDT
55555	1231	27	an	an	DT
55555	1231	28	hour	hour	NN
55555	1231	29	;	;	:
55555	1231	30	baste	baste	NNP
55555	1231	31	with	with	IN
55555	1231	32	a	a	DT
55555	1231	33	little	little	JJ
55555	1231	34	butter	butter	NN
55555	1231	35	and	and	CC
55555	1231	36	water	water	NN
55555	1231	37	a	a	DT
55555	1231	38	few	few	JJ
55555	1231	39	times	time	NNS
55555	1231	40	.	.	.
55555	1232	1	Garnish	garnish	VB
55555	1232	2	with	with	IN
55555	1232	3	slices	slice	NNS
55555	1232	4	of	of	IN
55555	1232	5	lemon	lemon	NN
55555	1232	6	,	,	,
55555	1232	7	and	and	CC
55555	1232	8	serve	serve	VB
55555	1232	9	with	with	IN
55555	1232	10	brown	brown	JJ
55555	1232	11	sauce	sauce	NN
55555	1232	12	.	.	.
55555	1233	1	This	this	DT
55555	1233	2	loaf	loaf	NN
55555	1233	3	may	may	MD
55555	1233	4	be	be	VB
55555	1233	5	steamed	steam	VBN
55555	1233	6	as	as	IN
55555	1233	7	directed	direct	VBN
55555	1233	8	for	for	IN
55555	1233	9	barley	barley	NN
55555	1233	10	loaf	loaf	NN
55555	1233	11	and	and	CC
55555	1233	12	used	use	VBN
55555	1233	13	hot	hot	JJ
55555	1233	14	,	,	,
55555	1233	15	cold	cold	JJ
55555	1233	16	,	,	,
55555	1233	17	or	or	CC
55555	1233	18	in	in	IN
55555	1233	19	hash	hash	NN
55555	1233	20	.	.	.
55555	1234	1	NUT	NUT	NNP
55555	1234	2	AND	and	CC
55555	1234	3	FRUIT	FRUIT	NNP
55555	1234	4	LOAF	LOAF	NNP
55555	1234	5	Chop	Chop	NNP
55555	1234	6	mixed	mix	VBD
55555	1234	7	nuts	nut	NNS
55555	1234	8	enough	enough	RB
55555	1234	9	to	to	TO
55555	1234	10	make	make	VB
55555	1234	11	2	2	CD
55555	1234	12	cups	cup	NNS
55555	1234	13	,	,	,
55555	1234	14	and	and	CC
55555	1234	15	add	add	VB
55555	1234	16	to	to	IN
55555	1234	17	them	-PRON-	PRP
55555	1234	18	6	6	CD
55555	1234	19	bananas	banana	NNS
55555	1234	20	chopped	chop	VBD
55555	1234	21	fine	fine	JJ
55555	1234	22	and	and	CC
55555	1234	23	1/2	1/2	CD
55555	1234	24	teaspoon	teaspoon	NN
55555	1234	25	of	of	IN
55555	1234	26	salt	salt	NN
55555	1234	27	;	;	:
55555	1234	28	mix	mix	VB
55555	1234	29	well	well	RB
55555	1234	30	together	together	RB
55555	1234	31	,	,	,
55555	1234	32	and	and	CC
55555	1234	33	press	press	VB
55555	1234	34	into	into	IN
55555	1234	35	a	a	DT
55555	1234	36	plain	plain	JJ
55555	1234	37	mould	mould	NN
55555	1234	38	.	.	.
55555	1235	1	Stand	stand	VB
55555	1235	2	the	the	DT
55555	1235	3	mould	mould	NN
55555	1235	4	in	in	IN
55555	1235	5	a	a	DT
55555	1235	6	steamer	steamer	NN
55555	1235	7	,	,	,
55555	1235	8	and	and	CC
55555	1235	9	let	let	VB
55555	1235	10	it	-PRON-	PRP
55555	1235	11	steam	steam	VB
55555	1235	12	for	for	IN
55555	1235	13	three	three	CD
55555	1235	14	hours	hour	NNS
55555	1235	15	.	.	.
55555	1236	1	Serve	serve	VB
55555	1236	2	ice	ice	NN
55555	1236	3	-	-	HYPH
55555	1236	4	cold	cold	JJ
55555	1236	5	,	,	,
55555	1236	6	sliced	sliced	JJ
55555	1236	7	,	,	,
55555	1236	8	with	with	IN
55555	1236	9	pickles	pickle	NNS
55555	1236	10	or	or	CC
55555	1236	11	catsup	catsup	NN
55555	1236	12	.	.	.
55555	1237	1	FOUNDATION	FOUNDATION	NNP
55555	1237	2	LOAF	LOAF	NNP
55555	1237	3	This	this	DT
55555	1237	4	loaf	loaf	NN
55555	1237	5	can	can	MD
55555	1237	6	be	be	VB
55555	1237	7	made	make	VBN
55555	1237	8	and	and	CC
55555	1237	9	kept	keep	VBN
55555	1237	10	in	in	IN
55555	1237	11	readiness	readiness	NN
55555	1237	12	for	for	IN
55555	1237	13	use	use	NN
55555	1237	14	,	,	,
55555	1237	15	as	as	IN
55555	1237	16	it	-PRON-	PRP
55555	1237	17	will	will	MD
55555	1237	18	remain	remain	VB
55555	1237	19	fresh	fresh	JJ
55555	1237	20	for	for	IN
55555	1237	21	several	several	JJ
55555	1237	22	days	day	NNS
55555	1237	23	if	if	IN
55555	1237	24	it	-PRON-	PRP
55555	1237	25	is	be	VBZ
55555	1237	26	left	leave	VBN
55555	1237	27	in	in	IN
55555	1237	28	the	the	DT
55555	1237	29	covered	covered	JJ
55555	1237	30	mould	mould	NN
55555	1237	31	in	in	IN
55555	1237	32	which	which	WDT
55555	1237	33	it	-PRON-	PRP
55555	1237	34	cooked	cook	VBD
55555	1237	35	and	and	CC
55555	1237	36	is	be	VBZ
55555	1237	37	kept	keep	VBN
55555	1237	38	in	in	IN
55555	1237	39	a	a	DT
55555	1237	40	cool	cool	JJ
55555	1237	41	place	place	NN
55555	1237	42	.	.	.
55555	1238	1	Put	put	NN
55555	1238	2	2	2	CD
55555	1238	3	cups	cup	NNS
55555	1238	4	of	of	IN
55555	1238	5	water	water	NN
55555	1238	6	in	in	IN
55555	1238	7	a	a	DT
55555	1238	8	saucepan	saucepan	NN
55555	1238	9	,	,	,
55555	1238	10	and	and	CC
55555	1238	11	when	when	WRB
55555	1238	12	the	the	DT
55555	1238	13	water	water	NN
55555	1238	14	boils	boil	VBZ
55555	1238	15	stir	stir	VB
55555	1238	16	into	into	IN
55555	1238	17	it	-PRON-	PRP
55555	1238	18	1	1	CD
55555	1238	19	cup	cup	NN
55555	1238	20	of	of	IN
55555	1238	21	a	a	DT
55555	1238	22	finely	finely	RB
55555	1238	23	ground	grind	VBN
55555	1238	24	cereal	cereal	NN
55555	1238	25	,	,	,
55555	1238	26	preferably	preferably	RB
55555	1238	27	gluten	gluten	VBP
55555	1238	28	flour	flour	NN
55555	1238	29	or	or	CC
55555	1238	30	meal	meal	NN
55555	1238	31	,	,	,
55555	1238	32	or	or	CC
55555	1238	33	Scotch	Scotch	NNP
55555	1238	34	oatmeal	oatmeal	NN
55555	1238	35	,	,	,
55555	1238	36	and	and	CC
55555	1238	37	stir	stir	VB
55555	1238	38	until	until	IN
55555	1238	39	thick	thick	JJ
55555	1238	40	;	;	:
55555	1238	41	then	then	RB
55555	1238	42	add	add	VB
55555	1238	43	2	2	CD
55555	1238	44	teaspoons	teaspoon	NNS
55555	1238	45	of	of	IN
55555	1238	46	salt	salt	NN
55555	1238	47	,	,	,
55555	1238	48	1/2	1/2	CD
55555	1238	49	teaspoon	teaspoon	NN
55555	1238	50	of	of	IN
55555	1238	51	pepper	pepper	NN
55555	1238	52	,	,	,
55555	1238	53	1	1	CD
55555	1238	54	tablespoon	tablespoon	NN
55555	1238	55	of	of	IN
55555	1238	56	butter	butter	NN
55555	1238	57	,	,	,
55555	1238	58	and	and	CC
55555	1238	59	1	1	CD
55555	1238	60	cup	cup	NN
55555	1238	61	of	of	IN
55555	1238	62	shelled	shell	VBN
55555	1238	63	peanuts	peanut	NNS
55555	1238	64	which	which	WDT
55555	1238	65	have	have	VBP
55555	1238	66	been	be	VBN
55555	1238	67	put	put	VBN
55555	1238	68	through	through	IN
55555	1238	69	a	a	DT
55555	1238	70	vegetable	vegetable	NN
55555	1238	71	grinder	grinder	NN
55555	1238	72	twice	twice	RB
55555	1238	73	.	.	.
55555	1239	1	Pack	pack	VB
55555	1239	2	the	the	DT
55555	1239	3	mixture	mixture	NN
55555	1239	4	into	into	IN
55555	1239	5	a	a	DT
55555	1239	6	loaf	loaf	NN
55555	1239	7	-	-	HYPH
55555	1239	8	shaped	shape	VBN
55555	1239	9	mould	mould	NN
55555	1239	10	,	,	,
55555	1239	11	or	or	CC
55555	1239	12	large	large	JJ
55555	1239	13	round	round	JJ
55555	1239	14	tin	tin	NN
55555	1239	15	with	with	IN
55555	1239	16	a	a	DT
55555	1239	17	tight	tight	RB
55555	1239	18	-	-	HYPH
55555	1239	19	fitting	fitting	JJ
55555	1239	20	lid	lid	NN
55555	1239	21	,	,	,
55555	1239	22	almost	almost	RB
55555	1239	23	immerse	immerse	VBP
55555	1239	24	it	-PRON-	PRP
55555	1239	25	in	in	IN
55555	1239	26	water	water	NN
55555	1239	27	,	,	,
55555	1239	28	and	and	CC
55555	1239	29	let	let	VB
55555	1239	30	it	-PRON-	PRP
55555	1239	31	steam	steam	VB
55555	1239	32	for	for	IN
55555	1239	33	two	two	CD
55555	1239	34	hours	hour	NNS
55555	1239	35	.	.	.
55555	1240	1	Use	use	VB
55555	1240	2	when	when	WRB
55555	1240	3	cold	cold	JJ
55555	1240	4	,	,	,
55555	1240	5	either	either	CC
55555	1240	6	for	for	IN
55555	1240	7	nut	nut	NNP
55555	1240	8	hash	hash	NN
55555	1240	9	or	or	CC
55555	1240	10	croquettes	croquette	NNS
55555	1240	11	,	,	,
55555	1240	12	or	or	CC
55555	1240	13	with	with	IN
55555	1240	14	an	an	DT
55555	1240	15	equal	equal	JJ
55555	1240	16	amount	amount	NN
55555	1240	17	of	of	IN
55555	1240	18	bread	bread	NN
55555	1240	19	crumbs	crumb	NNS
55555	1240	20	and	and	CC
55555	1240	21	the	the	DT
55555	1240	22	seasoning	seasoning	NN
55555	1240	23	to	to	TO
55555	1240	24	make	make	VB
55555	1240	25	Michaelmas	Michaelmas	NNP
55555	1240	26	or	or	CC
55555	1240	27	Christmas	Christmas	NNP
55555	1240	28	loaf	loaf	NNS
55555	1240	29	.	.	.
55555	1241	1	NUT	NUT	NNP
55555	1241	2	HASH	HASH	NNP
55555	1241	3	Use	Use	NNP
55555	1241	4	cold	cold	JJ
55555	1241	5	steamed	steamed	JJ
55555	1241	6	nut	nut	NNP
55555	1241	7	loaf	loaf	NNP
55555	1241	8	and	and	CC
55555	1241	9	the	the	DT
55555	1241	10	same	same	JJ
55555	1241	11	amount	amount	NN
55555	1241	12	of	of	IN
55555	1241	13	cold	cold	JJ
55555	1241	14	boiled	boil	VBN
55555	1241	15	potatoes	potato	NNS
55555	1241	16	.	.	.
55555	1242	1	Chop	chop	VB
55555	1242	2	the	the	DT
55555	1242	3	potatoes	potato	NNS
55555	1242	4	and	and	CC
55555	1242	5	the	the	DT
55555	1242	6	loaf	loaf	NN
55555	1242	7	separately	separately	RB
55555	1242	8	,	,	,
55555	1242	9	and	and	CC
55555	1242	10	add	add	VB
55555	1242	11	to	to	IN
55555	1242	12	them	-PRON-	PRP
55555	1242	13	,	,	,
55555	1242	14	after	after	IN
55555	1242	15	mixing	mix	VBG
55555	1242	16	,	,	,
55555	1242	17	1/4	1/4	CD
55555	1242	18	as	as	RB
55555	1242	19	much	much	JJ
55555	1242	20	chopped	chop	VBN
55555	1242	21	onion	onion	NN
55555	1242	22	.	.	.
55555	1243	1	Turn	turn	VB
55555	1243	2	into	into	IN
55555	1243	3	a	a	DT
55555	1243	4	frying	fry	VBG
55555	1243	5	pan	pan	NN
55555	1243	6	which	which	WDT
55555	1243	7	contains	contain	VBZ
55555	1243	8	melted	melted	JJ
55555	1243	9	butter	butter	NN
55555	1243	10	well	well	RB
55555	1243	11	covering	cover	VBG
55555	1243	12	the	the	DT
55555	1243	13	bottom	bottom	NN
55555	1243	14	,	,	,
55555	1243	15	dredge	dredge	NN
55555	1243	16	with	with	IN
55555	1243	17	salt	salt	NN
55555	1243	18	and	and	CC
55555	1243	19	pepper	pepper	NN
55555	1243	20	,	,	,
55555	1243	21	and	and	CC
55555	1243	22	stir	stir	VB
55555	1243	23	frequently	frequently	RB
55555	1243	24	with	with	IN
55555	1243	25	a	a	DT
55555	1243	26	knife	knife	NN
55555	1243	27	during	during	IN
55555	1243	28	the	the	DT
55555	1243	29	first	first	JJ
55555	1243	30	ten	ten	CD
55555	1243	31	minutes	minute	NNS
55555	1243	32	'	'	POS
55555	1243	33	slow	slow	JJ
55555	1243	34	cooking	cooking	NN
55555	1243	35	;	;	:
55555	1243	36	then	then	RB
55555	1243	37	let	let	VB
55555	1243	38	the	the	DT
55555	1243	39	hash	hash	NN
55555	1243	40	brown	brown	NNP
55555	1243	41	on	on	IN
55555	1243	42	the	the	DT
55555	1243	43	bottom	bottom	NN
55555	1243	44	,	,	,
55555	1243	45	shaking	shake	VBG
55555	1243	46	the	the	DT
55555	1243	47	pan	pan	NN
55555	1243	48	vigorously	vigorously	RB
55555	1243	49	from	from	IN
55555	1243	50	time	time	NN
55555	1243	51	to	to	IN
55555	1243	52	time	time	NN
55555	1243	53	,	,	,
55555	1243	54	season	season	NN
55555	1243	55	afresh	afresh	JJ
55555	1243	56	,	,	,
55555	1243	57	and	and	CC
55555	1243	58	turn	turn	VB
55555	1243	59	out	out	RP
55555	1243	60	with	with	IN
55555	1243	61	the	the	DT
55555	1243	62	browned	brown	VBN
55555	1243	63	portion	portion	NN
55555	1243	64	on	on	IN
55555	1243	65	top	top	NN
55555	1243	66	.	.	.
55555	1244	1	One	one	CD
55555	1244	2	or	or	CC
55555	1244	3	2	2	CD
55555	1244	4	chopped	chop	VBN
55555	1244	5	green	green	JJ
55555	1244	6	peppers	pepper	NNS
55555	1244	7	can	can	MD
55555	1244	8	be	be	VB
55555	1244	9	added	add	VBN
55555	1244	10	to	to	IN
55555	1244	11	the	the	DT
55555	1244	12	hash	hash	NN
55555	1244	13	,	,	,
55555	1244	14	if	if	IN
55555	1244	15	the	the	DT
55555	1244	16	flavour	flavour	NN
55555	1244	17	is	be	VBZ
55555	1244	18	liked	like	VBN
55555	1244	19	.	.	.
55555	1245	1	I	-PRON-	PRP
55555	1245	2	say	say	VBP
55555	1245	3	nothing	nothing	NN
55555	1245	4	of	of	IN
55555	1245	5	taking	take	VBG
55555	1245	6	life	life	NN
55555	1245	7	--	--	:
55555	1245	8	of	of	IN
55555	1245	9	fattening	fattening	NN
55555	1245	10	for	for	IN
55555	1245	11	that	that	DT
55555	1245	12	express	express	JJ
55555	1245	13	purpose	purpose	NN
55555	1245	14	;	;	:
55555	1245	15	diseases	disease	NNS
55555	1245	16	of	of	IN
55555	1245	17	animals	animal	NNS
55555	1245	18	;	;	,
55555	1245	19	bad	bad	JJ
55555	1245	20	blood	blood	NN
55555	1245	21	made	make	VBD
55555	1245	22	;	;	:
55555	1245	23	cruelty	cruelty	NNP
55555	1245	24	superinduced;--it	superinduced;--it	NNP
55555	1245	25	will	will	MD
55555	1245	26	be	be	VB
55555	1245	27	seen	see	VBN
55555	1245	28	to	to	TO
55555	1245	29	be	be	VB
55555	1245	30	,	,	,
55555	1245	31	it	-PRON-	PRP
55555	1245	32	will	will	MD
55555	1245	33	be	be	VB
55555	1245	34	looked	look	VBN
55555	1245	35	back	back	RB
55555	1245	36	on	on	RB
55555	1245	37	,	,	,
55555	1245	38	as	as	IN
55555	1245	39	a	a	DT
55555	1245	40	form	form	NN
55555	1245	41	of	of	IN
55555	1245	42	,	,	,
55555	1245	43	a	a	DT
55555	1245	44	second	second	JJ
55555	1245	45	stage	stage	NN
55555	1245	46	of	of	IN
55555	1245	47	cannibalism	cannibalism	NN
55555	1245	48	.	.	.
55555	1246	1	George	George	NNP
55555	1246	2	Meredith	Meredith	NNP
55555	1246	3	.	.	.
55555	1247	1	RICE	rice	NN
55555	1247	2	,	,	,
55555	1247	3	MACARONI	MACARONI	NNP
55555	1247	4	,	,	,
55555	1247	5	Etc	Etc	NNP
55555	1247	6	.	.	.
55555	1248	1	BOILED	BOILED	NNP
55555	1248	2	RICE	RICE	NNP
55555	1248	3	Wash	Wash	NNP
55555	1248	4	1	1	CD
55555	1248	5	cup	cup	NN
55555	1248	6	of	of	IN
55555	1248	7	rice	rice	NN
55555	1248	8	by	by	IN
55555	1248	9	letting	let	VBG
55555	1248	10	water	water	NN
55555	1248	11	run	run	VB
55555	1248	12	through	through	IN
55555	1248	13	it	-PRON-	PRP
55555	1248	14	in	in	IN
55555	1248	15	a	a	DT
55555	1248	16	sieve	sieve	NN
55555	1248	17	,	,	,
55555	1248	18	and	and	CC
55555	1248	19	put	put	VBD
55555	1248	20	it	-PRON-	PRP
55555	1248	21	in	in	IN
55555	1248	22	a	a	DT
55555	1248	23	large	large	JJ
55555	1248	24	double	double	JJ
55555	1248	25	boiler	boiler	NN
55555	1248	26	,	,	,
55555	1248	27	the	the	DT
55555	1248	28	top	top	NN
55555	1248	29	of	of	IN
55555	1248	30	which	which	WDT
55555	1248	31	contains	contain	VBZ
55555	1248	32	plenty	plenty	NN
55555	1248	33	of	of	IN
55555	1248	34	water	water	NN
55555	1248	35	at	at	IN
55555	1248	36	boiling	boiling	NN
55555	1248	37	point	point	NN
55555	1248	38	;	;	:
55555	1248	39	add	add	VB
55555	1248	40	1	1	CD
55555	1248	41	teaspoon	teaspoon	NN
55555	1248	42	of	of	IN
55555	1248	43	salt	salt	NN
55555	1248	44	,	,	,
55555	1248	45	and	and	CC
55555	1248	46	let	let	VB
55555	1248	47	it	-PRON-	PRP
55555	1248	48	boil	boil	VB
55555	1248	49	,	,	,
55555	1248	50	tightly	tightly	RB
55555	1248	51	covered	cover	VBN
55555	1248	52	,	,	,
55555	1248	53	for	for	IN
55555	1248	54	twenty	twenty	CD
55555	1248	55	-	-	HYPH
55555	1248	56	five	five	CD
55555	1248	57	minutes	minute	NNS
55555	1248	58	;	;	:
55555	1248	59	pour	pour	VB
55555	1248	60	off	off	RP
55555	1248	61	the	the	DT
55555	1248	62	water	water	NN
55555	1248	63	then	then	RB
55555	1248	64	from	from	IN
55555	1248	65	the	the	DT
55555	1248	66	rice	rice	NN
55555	1248	67	,	,	,
55555	1248	68	still	still	RB
55555	1248	69	holding	hold	VBG
55555	1248	70	the	the	DT
55555	1248	71	cover	cover	NN
55555	1248	72	on	on	IN
55555	1248	73	,	,	,
55555	1248	74	and	and	CC
55555	1248	75	again	again	RB
55555	1248	76	place	place	VB
55555	1248	77	it	-PRON-	PRP
55555	1248	78	over	over	IN
55555	1248	79	the	the	DT
55555	1248	80	boiler	boiler	NN
55555	1248	81	,	,	,
55555	1248	82	and	and	CC
55555	1248	83	let	let	VB
55555	1248	84	the	the	DT
55555	1248	85	rice	rice	NN
55555	1248	86	steam	steam	NN
55555	1248	87	for	for	IN
55555	1248	88	another	another	DT
55555	1248	89	twenty	twenty	CD
55555	1248	90	minutes	minute	NNS
55555	1248	91	,	,	,
55555	1248	92	when	when	WRB
55555	1248	93	it	-PRON-	PRP
55555	1248	94	will	will	MD
55555	1248	95	be	be	VB
55555	1248	96	found	find	VBN
55555	1248	97	that	that	IN
55555	1248	98	each	each	DT
55555	1248	99	grain	grain	NN
55555	1248	100	is	be	VBZ
55555	1248	101	separate	separate	JJ
55555	1248	102	,	,	,
55555	1248	103	as	as	IN
55555	1248	104	it	-PRON-	PRP
55555	1248	105	should	should	MD
55555	1248	106	be	be	VB
55555	1248	107	.	.	.
55555	1249	1	Use	use	VB
55555	1249	2	a	a	DT
55555	1249	3	fork	fork	NN
55555	1249	4	to	to	TO
55555	1249	5	scrape	scrape	VB
55555	1249	6	it	-PRON-	PRP
55555	1249	7	lightly	lightly	RB
55555	1249	8	into	into	IN
55555	1249	9	the	the	DT
55555	1249	10	serving	serve	VBG
55555	1249	11	dish	dish	NN
55555	1249	12	.	.	.
55555	1250	1	BAKED	BAKED	NNP
55555	1250	2	RICE	RICE	NNP
55555	1250	3	Let	let	VBP
55555	1250	4	1/2	1/2	CD
55555	1250	5	cup	cup	NN
55555	1250	6	of	of	IN
55555	1250	7	rice	rice	NN
55555	1250	8	soak	soak	NN
55555	1250	9	for	for	IN
55555	1250	10	several	several	JJ
55555	1250	11	hours	hour	NNS
55555	1250	12	in	in	IN
55555	1250	13	2	2	CD
55555	1250	14	cups	cup	NNS
55555	1250	15	of	of	IN
55555	1250	16	warm	warm	JJ
55555	1250	17	water	water	NN
55555	1250	18	.	.	.
55555	1251	1	Drain	drain	VB
55555	1251	2	and	and	CC
55555	1251	3	put	put	VBD
55555	1251	4	in	in	RP
55555	1251	5	a	a	DT
55555	1251	6	baking	baking	NN
55555	1251	7	dish	dish	NN
55555	1251	8	,	,	,
55555	1251	9	and	and	CC
55555	1251	10	cover	cover	VB
55555	1251	11	with	with	IN
55555	1251	12	3	3	CD
55555	1251	13	cups	cup	NNS
55555	1251	14	of	of	IN
55555	1251	15	milk	milk	NN
55555	1251	16	containing	contain	VBG
55555	1251	17	1/2	1/2	CD
55555	1251	18	a	a	DT
55555	1251	19	teaspoon	teaspoon	NN
55555	1251	20	of	of	IN
55555	1251	21	salt	salt	NN
55555	1251	22	.	.	.
55555	1252	1	Cover	cover	VB
55555	1252	2	the	the	DT
55555	1252	3	dish	dish	NN
55555	1252	4	,	,	,
55555	1252	5	and	and	CC
55555	1252	6	let	let	VB
55555	1252	7	bake	bake	NN
55555	1252	8	slowly	slowly	RB
55555	1252	9	for	for	IN
55555	1252	10	an	an	DT
55555	1252	11	hour	hour	NN
55555	1252	12	or	or	CC
55555	1252	13	until	until	IN
55555	1252	14	the	the	DT
55555	1252	15	milk	milk	NN
55555	1252	16	is	be	VBZ
55555	1252	17	absorbed	absorb	VBN
55555	1252	18	and	and	CC
55555	1252	19	the	the	DT
55555	1252	20	separate	separate	JJ
55555	1252	21	grains	grain	NNS
55555	1252	22	of	of	IN
55555	1252	23	rice	rice	NN
55555	1252	24	are	be	VBP
55555	1252	25	soft	soft	JJ
55555	1252	26	.	.	.
55555	1253	1	INDIAN	INDIAN	NNP
55555	1253	2	RICE	RICE	NNP
55555	1253	3	Put	put	NN
55555	1253	4	1	1	CD
55555	1253	5	tablespoon	tablespoon	NN
55555	1253	6	of	of	IN
55555	1253	7	butter	butter	NN
55555	1253	8	into	into	IN
55555	1253	9	a	a	DT
55555	1253	10	double	double	JJ
55555	1253	11	boiler	boiler	NN
55555	1253	12	,	,	,
55555	1253	13	and	and	CC
55555	1253	14	when	when	WRB
55555	1253	15	melted	melt	VBN
55555	1253	16	add	add	VBP
55555	1253	17	1	1	CD
55555	1253	18	onion	onion	NN
55555	1253	19	chopped	chop	VBD
55555	1253	20	fine	fine	RB
55555	1253	21	,	,	,
55555	1253	22	the	the	DT
55555	1253	23	juice	juice	NN
55555	1253	24	from	from	IN
55555	1253	25	1	1	CD
55555	1253	26	can	can	NN
55555	1253	27	of	of	IN
55555	1253	28	tomatoes	tomato	NNS
55555	1253	29	,	,	,
55555	1253	30	6	6	CD
55555	1253	31	tablespoons	tablespoon	NNS
55555	1253	32	of	of	IN
55555	1253	33	rice	rice	NN
55555	1253	34	,	,	,
55555	1253	35	1	1	CD
55555	1253	36	teaspoon	teaspoon	NN
55555	1253	37	of	of	IN
55555	1253	38	curry	curry	NN
55555	1253	39	powder	powder	NN
55555	1253	40	,	,	,
55555	1253	41	some	some	DT
55555	1253	42	salt	salt	NN
55555	1253	43	and	and	CC
55555	1253	44	pepper	pepper	NN
55555	1253	45	.	.	.
55555	1254	1	Cover	cover	VB
55555	1254	2	and	and	CC
55555	1254	3	let	let	VB
55555	1254	4	cook	cook	NN
55555	1254	5	together	together	RB
55555	1254	6	for	for	IN
55555	1254	7	three	three	CD
55555	1254	8	quarters	quarter	NNS
55555	1254	9	of	of	IN
55555	1254	10	an	an	DT
55555	1254	11	hour	hour	NN
55555	1254	12	.	.	.
55555	1255	1	SPANISH	spanish	JJ
55555	1255	2	RICE	rice	NN
55555	1255	3	Put	put	NN
55555	1255	4	2	2	CD
55555	1255	5	tablespoons	tablespoon	NNS
55555	1255	6	of	of	IN
55555	1255	7	butter	butter	NN
55555	1255	8	in	in	IN
55555	1255	9	a	a	DT
55555	1255	10	saucepan	saucepan	NN
55555	1255	11	,	,	,
55555	1255	12	and	and	CC
55555	1255	13	when	when	WRB
55555	1255	14	melted	melt	VBN
55555	1255	15	add	add	VBP
55555	1255	16	1/2	1/2	CD
55555	1255	17	cup	cup	NN
55555	1255	18	of	of	IN
55555	1255	19	rice	rice	NN
55555	1255	20	,	,	,
55555	1255	21	and	and	CC
55555	1255	22	stir	stir	VB
55555	1255	23	it	-PRON-	PRP
55555	1255	24	for	for	IN
55555	1255	25	fifteen	fifteen	CD
55555	1255	26	minutes	minute	NNS
55555	1255	27	;	;	:
55555	1255	28	then	then	RB
55555	1255	29	add	add	VB
55555	1255	30	1	1	CD
55555	1255	31	chopped	chop	VBN
55555	1255	32	onion	onion	NN
55555	1255	33	,	,	,
55555	1255	34	1	1	CD
55555	1255	35	chopped	chop	VBD
55555	1255	36	tomato	tomato	NNP
55555	1255	37	,	,	,
55555	1255	38	and	and	CC
55555	1255	39	1	1	CD
55555	1255	40	clove	clove	NN
55555	1255	41	of	of	IN
55555	1255	42	garlic	garlic	NN
55555	1255	43	,	,	,
55555	1255	44	cover	cover	VBP
55555	1255	45	with	with	IN
55555	1255	46	hot	hot	JJ
55555	1255	47	water	water	NN
55555	1255	48	or	or	CC
55555	1255	49	vegetable	vegetable	NN
55555	1255	50	stock	stock	NN
55555	1255	51	,	,	,
55555	1255	52	and	and	CC
55555	1255	53	season	season	NN
55555	1255	54	highly	highly	RB
55555	1255	55	with	with	IN
55555	1255	56	salt	salt	NN
55555	1255	57	and	and	CC
55555	1255	58	pepper	pepper	NN
55555	1255	59	;	;	:
55555	1255	60	stir	stir	VB
55555	1255	61	well	well	RB
55555	1255	62	,	,	,
55555	1255	63	then	then	RB
55555	1255	64	cover	cover	VB
55555	1255	65	,	,	,
55555	1255	66	and	and	CC
55555	1255	67	let	let	VB
55555	1255	68	the	the	DT
55555	1255	69	rice	rice	NN
55555	1255	70	cook	cook	NN
55555	1255	71	slowly	slowly	RB
55555	1255	72	for	for	IN
55555	1255	73	forty	forty	CD
55555	1255	74	minutes	minute	NNS
55555	1255	75	.	.	.
55555	1256	1	RICE	rice	NN
55555	1256	2	-	-	HYPH
55555	1256	3	TOMATO	tomato	NN
55555	1256	4	STEW	STEW	NNS
55555	1256	5	Take	take	VB
55555	1256	6	1	1	CD
55555	1256	7	cup	cup	NN
55555	1256	8	of	of	IN
55555	1256	9	cold	cold	JJ
55555	1256	10	boiled	boil	VBN
55555	1256	11	rice	rice	NN
55555	1256	12	,	,	,
55555	1256	13	and	and	CC
55555	1256	14	put	put	VBD
55555	1256	15	with	with	IN
55555	1256	16	it	-PRON-	PRP
55555	1256	17	in	in	IN
55555	1256	18	a	a	DT
55555	1256	19	saucepan	saucepan	NN
55555	1256	20	1	1	CD
55555	1256	21	teaspoon	teaspoon	NN
55555	1256	22	of	of	IN
55555	1256	23	butter	butter	NN
55555	1256	24	,	,	,
55555	1256	25	3	3	CD
55555	1256	26	or	or	CC
55555	1256	27	4	4	CD
55555	1256	28	sliced	sliced	JJ
55555	1256	29	tomatoes	tomato	NNS
55555	1256	30	(	(	-LRB-
55555	1256	31	or	or	CC
55555	1256	32	a	a	DT
55555	1256	33	cup	cup	NN
55555	1256	34	of	of	IN
55555	1256	35	drained	drained	JJ
55555	1256	36	canned	canned	JJ
55555	1256	37	ones	one	NNS
55555	1256	38	)	)	-RRB-
55555	1256	39	,	,	,
55555	1256	40	1	1	CD
55555	1256	41	bay	bay	NN
55555	1256	42	leaf	leaf	NN
55555	1256	43	,	,	,
55555	1256	44	some	some	DT
55555	1256	45	celery	celery	JJ
55555	1256	46	salt	salt	NN
55555	1256	47	,	,	,
55555	1256	48	pepper	pepper	NN
55555	1256	49	and	and	CC
55555	1256	50	salt	salt	NN
55555	1256	51	,	,	,
55555	1256	52	and	and	CC
55555	1256	53	stir	stir	VB
55555	1256	54	well	well	RB
55555	1256	55	together	together	RB
55555	1256	56	;	;	:
55555	1256	57	let	let	VB
55555	1256	58	cook	cook	NN
55555	1256	59	slowly	slowly	RB
55555	1256	60	for	for	IN
55555	1256	61	ten	ten	CD
55555	1256	62	minutes	minute	NNS
55555	1256	63	,	,	,
55555	1256	64	taking	take	VBG
55555	1256	65	care	care	NN
55555	1256	66	that	that	IN
55555	1256	67	it	-PRON-	PRP
55555	1256	68	does	do	VBZ
55555	1256	69	not	not	RB
55555	1256	70	burn	burn	VB
55555	1256	71	;	;	:
55555	1256	72	remove	remove	VB
55555	1256	73	the	the	DT
55555	1256	74	bay	bay	NN
55555	1256	75	leaf	leaf	NN
55555	1256	76	,	,	,
55555	1256	77	and	and	CC
55555	1256	78	serve	serve	VB
55555	1256	79	on	on	IN
55555	1256	80	thick	thick	JJ
55555	1256	81	slices	slice	NNS
55555	1256	82	of	of	IN
55555	1256	83	toast	toast	NN
55555	1256	84	.	.	.
55555	1257	1	FRIED	FRIED	NNP
55555	1257	2	RICE	RICE	NNP
55555	1257	3	Press	Press	NNP
55555	1257	4	newly	newly	RB
55555	1257	5	boiled	boil	VBN
55555	1257	6	rice	rice	NN
55555	1257	7	into	into	IN
55555	1257	8	an	an	DT
55555	1257	9	inch	inch	NN
55555	1257	10	-	-	HYPH
55555	1257	11	deep	deep	JJ
55555	1257	12	pan	pan	NN
55555	1257	13	,	,	,
55555	1257	14	cover	cover	VB
55555	1257	15	with	with	IN
55555	1257	16	a	a	DT
55555	1257	17	weight	weight	NN
55555	1257	18	,	,	,
55555	1257	19	and	and	CC
55555	1257	20	let	let	VB
55555	1257	21	it	-PRON-	PRP
55555	1257	22	become	become	VB
55555	1257	23	cold	cold	JJ
55555	1257	24	.	.	.
55555	1258	1	Cut	cut	VB
55555	1258	2	into	into	IN
55555	1258	3	two	two	CD
55555	1258	4	-	-	HYPH
55555	1258	5	inch	inch	NN
55555	1258	6	squares	square	NNS
55555	1258	7	,	,	,
55555	1258	8	and	and	CC
55555	1258	9	fry	fry	VB
55555	1258	10	until	until	IN
55555	1258	11	brown	brown	NNP
55555	1258	12	in	in	IN
55555	1258	13	hot	hot	JJ
55555	1258	14	butter	butter	NN
55555	1258	15	.	.	.
55555	1259	1	Serve	serve	VB
55555	1259	2	with	with	IN
55555	1259	3	tomato	tomato	NN
55555	1259	4	or	or	CC
55555	1259	5	curry	curry	NN
55555	1259	6	sauce	sauce	NN
55555	1259	7	.	.	.
55555	1260	1	ESCALLOPED	ESCALLOPED	NNP
55555	1260	2	RICE	RICE	VBD
55555	1260	3	Butter	Butter	NNP
55555	1260	4	a	a	DT
55555	1260	5	baking	baking	NN
55555	1260	6	dish	dish	NN
55555	1260	7	,	,	,
55555	1260	8	and	and	CC
55555	1260	9	sprinkle	sprinkle	VB
55555	1260	10	the	the	DT
55555	1260	11	bottom	bottom	NN
55555	1260	12	with	with	IN
55555	1260	13	a	a	DT
55555	1260	14	layer	layer	NN
55555	1260	15	of	of	IN
55555	1260	16	boiled	boil	VBN
55555	1260	17	rice	rice	NN
55555	1260	18	,	,	,
55555	1260	19	and	and	CC
55555	1260	20	cover	cover	VB
55555	1260	21	this	this	DT
55555	1260	22	with	with	IN
55555	1260	23	slices	slice	NNS
55555	1260	24	of	of	IN
55555	1260	25	hard	hard	RB
55555	1260	26	-	-	HYPH
55555	1260	27	boiled	boil	VBN
55555	1260	28	eggs	egg	NNS
55555	1260	29	;	;	:
55555	1260	30	dot	dot	NN
55555	1260	31	well	well	RB
55555	1260	32	with	with	IN
55555	1260	33	butter	butter	NN
55555	1260	34	,	,	,
55555	1260	35	sprinkle	sprinkle	VB
55555	1260	36	with	with	IN
55555	1260	37	salt	salt	NN
55555	1260	38	and	and	CC
55555	1260	39	pepper	pepper	NN
55555	1260	40	,	,	,
55555	1260	41	then	then	RB
55555	1260	42	arrange	arrange	VB
55555	1260	43	another	another	DT
55555	1260	44	layer	layer	NN
55555	1260	45	of	of	IN
55555	1260	46	rice	rice	NN
55555	1260	47	and	and	CC
55555	1260	48	egg	egg	NN
55555	1260	49	,	,	,
55555	1260	50	etc	etc	FW
55555	1260	51	.	.	FW
55555	1260	52	,	,	,
55555	1260	53	alternating	alternate	VBG
55555	1260	54	thus	thus	RB
55555	1260	55	until	until	IN
55555	1260	56	the	the	DT
55555	1260	57	dish	dish	NN
55555	1260	58	is	be	VBZ
55555	1260	59	filled	fill	VBN
55555	1260	60	.	.	.
55555	1261	1	Cover	cover	VB
55555	1261	2	the	the	DT
55555	1261	3	top	top	NN
55555	1261	4	with	with	IN
55555	1261	5	bread	bread	NN
55555	1261	6	crumbs	crumb	NNS
55555	1261	7	,	,	,
55555	1261	8	pour	pour	VBP
55555	1261	9	over	over	IN
55555	1261	10	all	all	DT
55555	1261	11	2	2	CD
55555	1261	12	tablespoons	tablespoon	NNS
55555	1261	13	of	of	IN
55555	1261	14	melted	melted	JJ
55555	1261	15	butter	butter	NN
55555	1261	16	,	,	,
55555	1261	17	moisten	moisten	VB
55555	1261	18	with	with	IN
55555	1261	19	1/2	1/2	CD
55555	1261	20	cup	cup	NN
55555	1261	21	of	of	IN
55555	1261	22	milk	milk	NN
55555	1261	23	,	,	,
55555	1261	24	and	and	CC
55555	1261	25	bake	bake	VB
55555	1261	26	slowly	slowly	RB
55555	1261	27	for	for	IN
55555	1261	28	twenty	twenty	CD
55555	1261	29	minutes	minute	NNS
55555	1261	30	.	.	.
55555	1262	1	RICE	rice	NN
55555	1262	2	AND	and	CC
55555	1262	3	CHEESE	cheese	NN
55555	1262	4	Butter	butter	NN
55555	1262	5	a	a	DT
55555	1262	6	baking	baking	NN
55555	1262	7	dish	dish	NN
55555	1262	8	well	well	RB
55555	1262	9	,	,	,
55555	1262	10	and	and	CC
55555	1262	11	sprinkle	sprinkle	VB
55555	1262	12	a	a	DT
55555	1262	13	half	half	JJ
55555	1262	14	-	-	HYPH
55555	1262	15	inch	inch	NN
55555	1262	16	layer	layer	NN
55555	1262	17	of	of	IN
55555	1262	18	boiled	boil	VBN
55555	1262	19	rice	rice	NN
55555	1262	20	on	on	IN
55555	1262	21	the	the	DT
55555	1262	22	bottom	bottom	NN
55555	1262	23	;	;	:
55555	1262	24	season	season	NN
55555	1262	25	with	with	IN
55555	1262	26	salt	salt	NN
55555	1262	27	and	and	CC
55555	1262	28	pepper	pepper	NN
55555	1262	29	,	,	,
55555	1262	30	and	and	CC
55555	1262	31	dot	dot	NN
55555	1262	32	well	well	RB
55555	1262	33	with	with	IN
55555	1262	34	butter	butter	NN
55555	1262	35	;	;	:
55555	1262	36	then	then	RB
55555	1262	37	arrange	arrange	VB
55555	1262	38	a	a	DT
55555	1262	39	generous	generous	JJ
55555	1262	40	layer	layer	NN
55555	1262	41	of	of	IN
55555	1262	42	grated	grate	VBN
55555	1262	43	cheese	cheese	NN
55555	1262	44	,	,	,
55555	1262	45	and	and	CC
55555	1262	46	sprinkle	sprinkle	VB
55555	1262	47	this	this	DT
55555	1262	48	with	with	IN
55555	1262	49	English	English	NNP
55555	1262	50	mustard	mustard	NN
55555	1262	51	mixed	mix	VBN
55555	1262	52	with	with	IN
55555	1262	53	water	water	NN
55555	1262	54	,	,	,
55555	1262	55	then	then	RB
55555	1262	56	add	add	VB
55555	1262	57	another	another	DT
55555	1262	58	layer	layer	NN
55555	1262	59	of	of	IN
55555	1262	60	rice	rice	NN
55555	1262	61	,	,	,
55555	1262	62	and	and	CC
55555	1262	63	so	so	RB
55555	1262	64	continue	continue	VB
55555	1262	65	until	until	IN
55555	1262	66	the	the	DT
55555	1262	67	dish	dish	NN
55555	1262	68	is	be	VBZ
55555	1262	69	well	well	RB
55555	1262	70	filled	fill	VBN
55555	1262	71	,	,	,
55555	1262	72	having	have	VBG
55555	1262	73	the	the	DT
55555	1262	74	rice	rice	NN
55555	1262	75	on	on	IN
55555	1262	76	top	top	NN
55555	1262	77	.	.	.
55555	1263	1	Pour	pour	VB
55555	1263	2	over	over	IN
55555	1263	3	all	all	DT
55555	1263	4	1/2	1/2	CD
55555	1263	5	cup	cup	NN
55555	1263	6	of	of	IN
55555	1263	7	milk	milk	NN
55555	1263	8	,	,	,
55555	1263	9	or	or	CC
55555	1263	10	of	of	IN
55555	1263	11	the	the	DT
55555	1263	12	water	water	NN
55555	1263	13	in	in	IN
55555	1263	14	which	which	WDT
55555	1263	15	the	the	DT
55555	1263	16	rice	rice	NN
55555	1263	17	boiled	boil	VBD
55555	1263	18	,	,	,
55555	1263	19	and	and	CC
55555	1263	20	let	let	VB
55555	1263	21	cook	cook	NN
55555	1263	22	slowly	slowly	RB
55555	1263	23	in	in	IN
55555	1263	24	the	the	DT
55555	1263	25	oven	oven	NN
55555	1263	26	for	for	IN
55555	1263	27	twenty	twenty	CD
55555	1263	28	minutes	minute	NNS
55555	1263	29	.	.	.
55555	1264	1	BAKED	BAKED	NNP
55555	1264	2	RICE	rice	NN
55555	1264	3	AND	and	CC
55555	1264	4	TOMATOES	tomatoes	NN
55555	1264	5	Butter	Butter	NNP
55555	1264	6	a	a	DT
55555	1264	7	baking	baking	NN
55555	1264	8	dish	dish	NN
55555	1264	9	well	well	RB
55555	1264	10	,	,	,
55555	1264	11	and	and	CC
55555	1264	12	put	put	VBD
55555	1264	13	a	a	DT
55555	1264	14	layer	layer	NN
55555	1264	15	of	of	IN
55555	1264	16	rice	rice	NN
55555	1264	17	in	in	IN
55555	1264	18	the	the	DT
55555	1264	19	bottom	bottom	NN
55555	1264	20	of	of	IN
55555	1264	21	it	-PRON-	PRP
55555	1264	22	,	,	,
55555	1264	23	and	and	CC
55555	1264	24	over	over	IN
55555	1264	25	this	this	DT
55555	1264	26	arrange	arrange	NN
55555	1264	27	slices	slice	NNS
55555	1264	28	of	of	IN
55555	1264	29	tomatoes	tomato	NNS
55555	1264	30	;	;	:
55555	1264	31	dot	dot	VB
55555	1264	32	well	well	RB
55555	1264	33	with	with	IN
55555	1264	34	butter	butter	NN
55555	1264	35	,	,	,
55555	1264	36	and	and	CC
55555	1264	37	season	season	NN
55555	1264	38	plentifully	plentifully	RB
55555	1264	39	with	with	IN
55555	1264	40	pepper	pepper	NN
55555	1264	41	and	and	CC
55555	1264	42	salt	salt	NN
55555	1264	43	and	and	CC
55555	1264	44	celery	celery	NN
55555	1264	45	salt	salt	NN
55555	1264	46	,	,	,
55555	1264	47	then	then	RB
55555	1264	48	place	place	VB
55555	1264	49	another	another	DT
55555	1264	50	layer	layer	NN
55555	1264	51	of	of	IN
55555	1264	52	rice	rice	NN
55555	1264	53	,	,	,
55555	1264	54	and	and	CC
55555	1264	55	so	so	RB
55555	1264	56	proceed	proceed	VB
55555	1264	57	until	until	IN
55555	1264	58	the	the	DT
55555	1264	59	dish	dish	NN
55555	1264	60	is	be	VBZ
55555	1264	61	well	well	RB
55555	1264	62	filled	fill	VBN
55555	1264	63	.	.	.
55555	1265	1	Pour	pour	NN
55555	1265	2	1/2	1/2	CD
55555	1265	3	cup	cup	NN
55555	1265	4	of	of	IN
55555	1265	5	canned	can	VBN
55555	1265	6	tomato	tomato	NNP
55555	1265	7	juice	juice	NN
55555	1265	8	over	over	IN
55555	1265	9	the	the	DT
55555	1265	10	rice	rice	NN
55555	1265	11	,	,	,
55555	1265	12	sprinkle	sprinkle	VB
55555	1265	13	the	the	DT
55555	1265	14	top	top	NN
55555	1265	15	with	with	IN
55555	1265	16	grated	grate	VBN
55555	1265	17	cheese	cheese	NN
55555	1265	18	,	,	,
55555	1265	19	and	and	CC
55555	1265	20	bake	bake	VB
55555	1265	21	for	for	IN
55555	1265	22	twenty	twenty	CD
55555	1265	23	minutes	minute	NNS
55555	1265	24	.	.	.
55555	1266	1	ITALIAN	ITALIAN	NNP
55555	1266	2	RICE	rice	NN
55555	1266	3	Put	put	NN
55555	1266	4	1	1	CD
55555	1266	5	tablespoon	tablespoon	NN
55555	1266	6	of	of	IN
55555	1266	7	butter	butter	NN
55555	1266	8	in	in	IN
55555	1266	9	a	a	DT
55555	1266	10	saucepan	saucepan	NN
55555	1266	11	,	,	,
55555	1266	12	and	and	CC
55555	1266	13	when	when	WRB
55555	1266	14	melted	melt	VBN
55555	1266	15	add	add	VBP
55555	1266	16	to	to	IN
55555	1266	17	it	-PRON-	PRP
55555	1266	18	2	2	CD
55555	1266	19	cups	cup	NNS
55555	1266	20	of	of	IN
55555	1266	21	boiled	boil	VBN
55555	1266	22	rice	rice	NN
55555	1266	23	and	and	CC
55555	1266	24	1	1	CD
55555	1266	25	cup	cup	NN
55555	1266	26	of	of	IN
55555	1266	27	tomato	tomato	NNP
55555	1266	28	sauce	sauce	NN
55555	1266	29	or	or	CC
55555	1266	30	tomato	tomato	NNP
55555	1266	31	chutney	chutney	NN
55555	1266	32	;	;	:
55555	1266	33	season	season	NN
55555	1266	34	well	well	RB
55555	1266	35	with	with	IN
55555	1266	36	salt	salt	NN
55555	1266	37	and	and	CC
55555	1266	38	pepper	pepper	NN
55555	1266	39	,	,	,
55555	1266	40	stir	stir	NN
55555	1266	41	until	until	IN
55555	1266	42	heated	heated	JJ
55555	1266	43	through	through	RB
55555	1266	44	,	,	,
55555	1266	45	and	and	CC
55555	1266	46	serve	serve	VBP
55555	1266	47	plentifully	plentifully	RB
55555	1266	48	sprinkled	sprinkle	VBN
55555	1266	49	with	with	IN
55555	1266	50	grated	grate	VBN
55555	1266	51	cheese	cheese	NN
55555	1266	52	.	.	.
55555	1267	1	RICE	RICE	NNP
55555	1267	2	AU	AU	NNP
55555	1267	3	GRATIN	GRATIN	NNP
55555	1267	4	Put	put	NN
55555	1267	5	1	1	CD
55555	1267	6	cup	cup	NN
55555	1267	7	of	of	IN
55555	1267	8	milk	milk	NN
55555	1267	9	in	in	IN
55555	1267	10	a	a	DT
55555	1267	11	double	double	JJ
55555	1267	12	boiler	boiler	NN
55555	1267	13	,	,	,
55555	1267	14	when	when	WRB
55555	1267	15	hot	hot	JJ
55555	1267	16	add	add	NN
55555	1267	17	to	to	IN
55555	1267	18	it	-PRON-	PRP
55555	1267	19	1	1	CD
55555	1267	20	tablespoon	tablespoon	NN
55555	1267	21	of	of	IN
55555	1267	22	flour	flour	NN
55555	1267	23	mixed	mix	VBN
55555	1267	24	with	with	IN
55555	1267	25	1	1	CD
55555	1267	26	tablespoon	tablespoon	NN
55555	1267	27	of	of	IN
55555	1267	28	butter	butter	NN
55555	1267	29	,	,	,
55555	1267	30	1	1	CD
55555	1267	31	teaspoon	teaspoon	NN
55555	1267	32	of	of	IN
55555	1267	33	grated	grate	VBN
55555	1267	34	onion	onion	NN
55555	1267	35	(	(	-LRB-
55555	1267	36	or	or	CC
55555	1267	37	a	a	DT
55555	1267	38	few	few	JJ
55555	1267	39	drops	drop	NNS
55555	1267	40	of	of	IN
55555	1267	41	onion	onion	NN
55555	1267	42	extract	extract	NN
55555	1267	43	)	)	-RRB-
55555	1267	44	,	,	,
55555	1267	45	and	and	CC
55555	1267	46	1/2	1/2	CD
55555	1267	47	teaspoon	teaspoon	NN
55555	1267	48	of	of	IN
55555	1267	49	salt	salt	NN
55555	1267	50	;	;	:
55555	1267	51	stir	stir	VB
55555	1267	52	into	into	IN
55555	1267	53	this	this	DT
55555	1267	54	2	2	CD
55555	1267	55	cups	cup	NNS
55555	1267	56	of	of	IN
55555	1267	57	boiled	boil	VBN
55555	1267	58	rice	rice	NN
55555	1267	59	,	,	,
55555	1267	60	let	let	VB
55555	1267	61	cook	cook	NN
55555	1267	62	for	for	IN
55555	1267	63	five	five	CD
55555	1267	64	minutes	minute	NNS
55555	1267	65	,	,	,
55555	1267	66	then	then	RB
55555	1267	67	put	put	VBD
55555	1267	68	in	in	RP
55555	1267	69	a	a	DT
55555	1267	70	buttered	butter	VBN
55555	1267	71	baking	baking	NN
55555	1267	72	dish	dish	NN
55555	1267	73	,	,	,
55555	1267	74	with	with	IN
55555	1267	75	1/2	1/2	CD
55555	1267	76	cup	cup	NN
55555	1267	77	of	of	IN
55555	1267	78	grated	grate	VBN
55555	1267	79	cheese	cheese	NN
55555	1267	80	on	on	IN
55555	1267	81	top	top	NN
55555	1267	82	,	,	,
55555	1267	83	dredge	dredge	VB
55555	1267	84	this	this	DT
55555	1267	85	with	with	IN
55555	1267	86	paprika	paprika	NNP
55555	1267	87	,	,	,
55555	1267	88	sprinkle	sprinkle	VB
55555	1267	89	with	with	IN
55555	1267	90	bread	bread	NN
55555	1267	91	crumbs	crumb	NNS
55555	1267	92	,	,	,
55555	1267	93	and	and	CC
55555	1267	94	let	let	VB
55555	1267	95	brown	brown	JJ
55555	1267	96	in	in	IN
55555	1267	97	the	the	DT
55555	1267	98	oven	oven	NN
55555	1267	99	.	.	.
55555	1268	1	RICE	rice	NN
55555	1268	2	OMELET	OMELET	NNP
55555	1268	3	Beat	beat	VBP
55555	1268	4	the	the	DT
55555	1268	5	yolks	yolk	NNS
55555	1268	6	and	and	CC
55555	1268	7	whites	white	NNS
55555	1268	8	of	of	IN
55555	1268	9	2	2	CD
55555	1268	10	eggs	egg	NNS
55555	1268	11	separately	separately	RB
55555	1268	12	,	,	,
55555	1268	13	and	and	CC
55555	1268	14	to	to	IN
55555	1268	15	the	the	DT
55555	1268	16	yolks	yolk	NNS
55555	1268	17	add	add	VB
55555	1268	18	1/4	1/4	CD
55555	1268	19	of	of	IN
55555	1268	20	a	a	DT
55555	1268	21	cup	cup	NN
55555	1268	22	of	of	IN
55555	1268	23	milk	milk	NN
55555	1268	24	,	,	,
55555	1268	25	1/3	1/3	CD
55555	1268	26	of	of	IN
55555	1268	27	a	a	DT
55555	1268	28	cup	cup	NN
55555	1268	29	of	of	IN
55555	1268	30	cold	cold	JJ
55555	1268	31	boiled	boil	VBN
55555	1268	32	rice	rice	NN
55555	1268	33	,	,	,
55555	1268	34	1	1	CD
55555	1268	35	tablespoon	tablespoon	NN
55555	1268	36	of	of	IN
55555	1268	37	melted	melted	JJ
55555	1268	38	butter	butter	NN
55555	1268	39	,	,	,
55555	1268	40	some	some	DT
55555	1268	41	salt	salt	NN
55555	1268	42	and	and	CC
55555	1268	43	pepper	pepper	NN
55555	1268	44	,	,	,
55555	1268	45	and	and	CC
55555	1268	46	finally	finally	RB
55555	1268	47	the	the	DT
55555	1268	48	stiff	stiff	JJ
55555	1268	49	whites	white	NNS
55555	1268	50	of	of	IN
55555	1268	51	the	the	DT
55555	1268	52	eggs	egg	NNS
55555	1268	53	.	.	.
55555	1269	1	Put	put	VB
55555	1269	2	in	in	RP
55555	1269	3	a	a	DT
55555	1269	4	buttered	butter	VBN
55555	1269	5	omelet	omelet	NN
55555	1269	6	pan	pan	NN
55555	1269	7	,	,	,
55555	1269	8	and	and	CC
55555	1269	9	proceed	proceed	VB
55555	1269	10	as	as	IN
55555	1269	11	in	in	IN
55555	1269	12	making	make	VBG
55555	1269	13	the	the	DT
55555	1269	14	usual	usual	JJ
55555	1269	15	omelet	omelet	NN
55555	1269	16	,	,	,
55555	1269	17	cooking	cook	VBG
55555	1269	18	over	over	IN
55555	1269	19	a	a	DT
55555	1269	20	slow	slow	JJ
55555	1269	21	fire	fire	NN
55555	1269	22	and	and	CC
55555	1269	23	shaking	shake	VBG
55555	1269	24	the	the	DT
55555	1269	25	pan	pan	NN
55555	1269	26	vigorously	vigorously	RB
55555	1269	27	.	.	.
55555	1270	1	Sprinkle	sprinkle	VB
55555	1270	2	with	with	IN
55555	1270	3	salt	salt	NN
55555	1270	4	and	and	CC
55555	1270	5	a	a	DT
55555	1270	6	little	little	JJ
55555	1270	7	paprika	paprika	NN
55555	1270	8	;	;	:
55555	1270	9	when	when	WRB
55555	1270	10	set	set	VBN
55555	1270	11	,	,	,
55555	1270	12	turn	turn	VBP
55555	1270	13	together	together	RB
55555	1270	14	;	;	:
55555	1270	15	serve	serve	VB
55555	1270	16	with	with	IN
55555	1270	17	a	a	DT
55555	1270	18	sauce	sauce	NN
55555	1270	19	if	if	IN
55555	1270	20	desired	desire	VBN
55555	1270	21	,	,	,
55555	1270	22	and	and	CC
55555	1270	23	garnish	garnish	VBP
55555	1270	24	with	with	IN
55555	1270	25	watercress	watercress	NN
55555	1270	26	.	.	.
55555	1271	1	RICE	RICE	NNP
55555	1271	2	CZARINA	CZARINA	NNP
55555	1271	3	Butter	Butter	NNP
55555	1271	4	a	a	DT
55555	1271	5	baking	baking	NN
55555	1271	6	dish	dish	NN
55555	1271	7	,	,	,
55555	1271	8	and	and	CC
55555	1271	9	put	put	VBD
55555	1271	10	an	an	DT
55555	1271	11	inch	inch	NN
55555	1271	12	-	-	HYPH
55555	1271	13	deep	deep	JJ
55555	1271	14	layer	layer	NN
55555	1271	15	of	of	IN
55555	1271	16	boiled	boil	VBN
55555	1271	17	rice	rice	NN
55555	1271	18	in	in	IN
55555	1271	19	the	the	DT
55555	1271	20	bottom	bottom	NN
55555	1271	21	.	.	.
55555	1272	1	Over	over	IN
55555	1272	2	this	this	DT
55555	1272	3	sprinkle	sprinkle	NN
55555	1272	4	finely	finely	RB
55555	1272	5	chopped	chop	VBN
55555	1272	6	fresh	fresh	JJ
55555	1272	7	or	or	CC
55555	1272	8	canned	canned	JJ
55555	1272	9	tomatoes	tomato	NNS
55555	1272	10	,	,	,
55555	1272	11	season	season	NN
55555	1272	12	with	with	IN
55555	1272	13	salt	salt	NN
55555	1272	14	and	and	CC
55555	1272	15	pepper	pepper	NN
55555	1272	16	,	,	,
55555	1272	17	and	and	CC
55555	1272	18	dot	dot	NN
55555	1272	19	well	well	RB
55555	1272	20	with	with	IN
55555	1272	21	butter	butter	NN
55555	1272	22	;	;	:
55555	1272	23	then	then	RB
55555	1272	24	place	place	VB
55555	1272	25	another	another	DT
55555	1272	26	layer	layer	NN
55555	1272	27	of	of	IN
55555	1272	28	rice	rice	NN
55555	1272	29	somewhat	somewhat	RB
55555	1272	30	thinner	thin	JJR
55555	1272	31	,	,	,
55555	1272	32	and	and	CC
55555	1272	33	over	over	IN
55555	1272	34	this	this	DT
55555	1272	35	spread	spread	NN
55555	1272	36	finely	finely	RB
55555	1272	37	chopped	chop	VBD
55555	1272	38	green	green	JJ
55555	1272	39	peppers	pepper	NNS
55555	1272	40	,	,	,
55555	1272	41	and	and	CC
55555	1272	42	so	so	RB
55555	1272	43	alternate	alternate	JJ
55555	1272	44	tomatoes	tomato	NNS
55555	1272	45	,	,	,
55555	1272	46	peppers	pepper	NNS
55555	1272	47	,	,	,
55555	1272	48	and	and	CC
55555	1272	49	rice	rice	VB
55555	1272	50	until	until	IN
55555	1272	51	the	the	DT
55555	1272	52	dish	dish	NN
55555	1272	53	is	be	VBZ
55555	1272	54	well	well	RB
55555	1272	55	filled	fill	VBN
55555	1272	56	,	,	,
55555	1272	57	having	have	VBG
55555	1272	58	a	a	DT
55555	1272	59	layer	layer	NN
55555	1272	60	of	of	IN
55555	1272	61	rice	rice	NN
55555	1272	62	on	on	IN
55555	1272	63	the	the	DT
55555	1272	64	top	top	NN
55555	1272	65	.	.	.
55555	1273	1	Garnish	garnish	VB
55555	1273	2	this	this	DT
55555	1273	3	with	with	IN
55555	1273	4	thin	thin	JJ
55555	1273	5	slices	slice	NNS
55555	1273	6	of	of	IN
55555	1273	7	tomato	tomato	NN
55555	1273	8	in	in	IN
55555	1273	9	the	the	DT
55555	1273	10	centre	centre	NN
55555	1273	11	,	,	,
55555	1273	12	and	and	CC
55555	1273	13	encircle	encircle	VB
55555	1273	14	the	the	DT
55555	1273	15	edge	edge	NN
55555	1273	16	with	with	IN
55555	1273	17	thinly	thinly	RB
55555	1273	18	cut	cut	VBN
55555	1273	19	rings	ring	NNS
55555	1273	20	from	from	IN
55555	1273	21	the	the	DT
55555	1273	22	peppers	pepper	NNS
55555	1273	23	.	.	.
55555	1274	1	Pour	pour	NN
55555	1274	2	2	2	CD
55555	1274	3	tablespoons	tablespoon	NNS
55555	1274	4	of	of	IN
55555	1274	5	melted	melted	JJ
55555	1274	6	butter	butter	NN
55555	1274	7	over	over	IN
55555	1274	8	all	all	DT
55555	1274	9	,	,	,
55555	1274	10	cover	cover	VB
55555	1274	11	lightly	lightly	RB
55555	1274	12	with	with	IN
55555	1274	13	a	a	DT
55555	1274	14	tin	tin	NN
55555	1274	15	cover	cover	NN
55555	1274	16	,	,	,
55555	1274	17	and	and	CC
55555	1274	18	let	let	VB
55555	1274	19	cook	cook	NN
55555	1274	20	in	in	IN
55555	1274	21	a	a	DT
55555	1274	22	slow	slow	JJ
55555	1274	23	oven	oven	NN
55555	1274	24	for	for	IN
55555	1274	25	twenty	twenty	CD
55555	1274	26	minutes	minute	NNS
55555	1274	27	;	;	:
55555	1274	28	just	just	RB
55555	1274	29	before	before	IN
55555	1274	30	serving	serve	VBG
55555	1274	31	add	add	VB
55555	1274	32	2	2	CD
55555	1274	33	more	more	JJR
55555	1274	34	tablespoons	tablespoon	NNS
55555	1274	35	of	of	IN
55555	1274	36	melted	melted	JJ
55555	1274	37	butter	butter	NN
55555	1274	38	.	.	.
55555	1275	1	SAVOURY	SAVOURY	NNP
55555	1275	2	RICE	RICE	NNP
55555	1275	3	Butter	Butter	NNP
55555	1275	4	a	a	DT
55555	1275	5	baking	baking	NN
55555	1275	6	dish	dish	NN
55555	1275	7	,	,	,
55555	1275	8	and	and	CC
55555	1275	9	half	half	NN
55555	1275	10	fill	fill	VB
55555	1275	11	it	-PRON-	PRP
55555	1275	12	with	with	IN
55555	1275	13	freshly	freshly	RB
55555	1275	14	boiled	boil	VBN
55555	1275	15	rice	rice	NN
55555	1275	16	,	,	,
55555	1275	17	sprinkle	sprinkle	VB
55555	1275	18	this	this	DT
55555	1275	19	with	with	IN
55555	1275	20	salt	salt	NN
55555	1275	21	,	,	,
55555	1275	22	pepper	pepper	NN
55555	1275	23	,	,	,
55555	1275	24	celery	celery	NN
55555	1275	25	salt	salt	NN
55555	1275	26	,	,	,
55555	1275	27	and	and	CC
55555	1275	28	a	a	DT
55555	1275	29	few	few	JJ
55555	1275	30	drops	drop	NNS
55555	1275	31	of	of	IN
55555	1275	32	Worcestershire	Worcestershire	NNP
55555	1275	33	Sauce	Sauce	NNP
55555	1275	34	,	,	,
55555	1275	35	then	then	RB
55555	1275	36	dot	dot	VB
55555	1275	37	with	with	IN
55555	1275	38	mustard	mustard	NN
55555	1275	39	mixed	mix	VBN
55555	1275	40	with	with	IN
55555	1275	41	water	water	NN
55555	1275	42	,	,	,
55555	1275	43	and	and	CC
55555	1275	44	pour	pour	VBP
55555	1275	45	1/2	1/2	CD
55555	1275	46	cup	cup	NN
55555	1275	47	of	of	IN
55555	1275	48	tomato	tomato	NN
55555	1275	49	sauce	sauce	NN
55555	1275	50	over	over	IN
55555	1275	51	the	the	DT
55555	1275	52	surface	surface	NN
55555	1275	53	evenly	evenly	RB
55555	1275	54	.	.	.
55555	1276	1	Fill	fill	VB
55555	1276	2	the	the	DT
55555	1276	3	dish	dish	NN
55555	1276	4	with	with	IN
55555	1276	5	the	the	DT
55555	1276	6	remaining	remain	VBG
55555	1276	7	rice	rice	NN
55555	1276	8	,	,	,
55555	1276	9	and	and	CC
55555	1276	10	season	season	NN
55555	1276	11	again	again	RB
55555	1276	12	with	with	IN
55555	1276	13	the	the	DT
55555	1276	14	same	same	JJ
55555	1276	15	ingredients	ingredient	NNS
55555	1276	16	,	,	,
55555	1276	17	adding	add	VBG
55555	1276	18	1/2	1/2	CD
55555	1276	19	cup	cup	NN
55555	1276	20	of	of	IN
55555	1276	21	grated	grate	VBN
55555	1276	22	cheese	cheese	NN
55555	1276	23	(	(	-LRB-
55555	1276	24	sage	sage	NN
55555	1276	25	cheese	cheese	NN
55555	1276	26	preferably	preferably	RB
55555	1276	27	)	)	-RRB-
55555	1276	28	;	;	:
55555	1276	29	after	after	IN
55555	1276	30	pouring	pour	VBG
55555	1276	31	on	on	IN
55555	1276	32	the	the	DT
55555	1276	33	tomato	tomato	NN
55555	1276	34	sauce	sauce	NN
55555	1276	35	cover	cover	NN
55555	1276	36	with	with	IN
55555	1276	37	a	a	DT
55555	1276	38	thin	thin	JJ
55555	1276	39	layer	layer	NN
55555	1276	40	of	of	IN
55555	1276	41	crumbs	crumb	NNS
55555	1276	42	and	and	CC
55555	1276	43	bake	bake	VB
55555	1276	44	fifteen	fifteen	JJ
55555	1276	45	minutes	minute	NNS
55555	1276	46	in	in	IN
55555	1276	47	a	a	DT
55555	1276	48	slow	slow	JJ
55555	1276	49	oven	oven	NN
55555	1276	50	.	.	.
55555	1277	1	UNPOLISHED	unpolished	JJ
55555	1277	2	RICE	RICE	VBD
55555	1277	3	Unpolished	unpolished	JJ
55555	1277	4	rice	rice	NN
55555	1277	5	is	be	VBZ
55555	1277	6	used	use	VBN
55555	1277	7	extensively	extensively	RB
55555	1277	8	in	in	IN
55555	1277	9	rice	rice	NN
55555	1277	10	-	-	HYPH
55555	1277	11	growing	grow	VBG
55555	1277	12	countries	country	NNS
55555	1277	13	,	,	,
55555	1277	14	and	and	CC
55555	1277	15	has	have	VBZ
55555	1277	16	a	a	DT
55555	1277	17	quite	quite	RB
55555	1277	18	distinct	distinct	JJ
55555	1277	19	taste	taste	NN
55555	1277	20	.	.	.
55555	1278	1	When	when	WRB
55555	1278	2	it	-PRON-	PRP
55555	1278	3	can	can	MD
55555	1278	4	be	be	VB
55555	1278	5	obtained	obtain	VBN
55555	1278	6	it	-PRON-	PRP
55555	1278	7	makes	make	VBZ
55555	1278	8	a	a	DT
55555	1278	9	pleasant	pleasant	JJ
55555	1278	10	change	change	NN
55555	1278	11	,	,	,
55555	1278	12	and	and	CC
55555	1278	13	can	can	MD
55555	1278	14	be	be	VB
55555	1278	15	served	serve	VBN
55555	1278	16	in	in	IN
55555	1278	17	any	any	DT
55555	1278	18	of	of	IN
55555	1278	19	the	the	DT
55555	1278	20	ways	way	NNS
55555	1278	21	described	describe	VBN
55555	1278	22	for	for	IN
55555	1278	23	rice	rice	NN
55555	1278	24	.	.	.
55555	1279	1	PEARL	PEARL	NNP
55555	1279	2	BARLEY	BARLEY	NNP
55555	1279	3	Pearl	Pearl	NNP
55555	1279	4	barley	barley	NN
55555	1279	5	should	should	MD
55555	1279	6	be	be	VB
55555	1279	7	put	put	VBN
55555	1279	8	in	in	IN
55555	1279	9	plenty	plenty	NN
55555	1279	10	of	of	IN
55555	1279	11	boiling	boil	VBG
55555	1279	12	water	water	NN
55555	1279	13	and	and	CC
55555	1279	14	cooked	cook	VBN
55555	1279	15	for	for	IN
55555	1279	16	an	an	DT
55555	1279	17	hour	hour	NN
55555	1279	18	,	,	,
55555	1279	19	then	then	RB
55555	1279	20	drained	drain	VBD
55555	1279	21	,	,	,
55555	1279	22	and	and	CC
55555	1279	23	prepared	prepare	VBD
55555	1279	24	in	in	IN
55555	1279	25	any	any	DT
55555	1279	26	of	of	IN
55555	1279	27	the	the	DT
55555	1279	28	ways	way	NNS
55555	1279	29	described	describe	VBN
55555	1279	30	for	for	IN
55555	1279	31	the	the	DT
55555	1279	32	serving	serving	NN
55555	1279	33	of	of	IN
55555	1279	34	rice	rice	NN
55555	1279	35	.	.	.
55555	1280	1	AMERICAN	AMERICAN	NNP
55555	1280	2	MACARONI	MACARONI	NNP
55555	1280	3	Break	Break	NNP
55555	1280	4	1/4	1/4	CD
55555	1280	5	of	of	IN
55555	1280	6	a	a	DT
55555	1280	7	package	package	NN
55555	1280	8	of	of	IN
55555	1280	9	macaroni	macaroni	NNP
55555	1280	10	into	into	IN
55555	1280	11	two	two	CD
55555	1280	12	-	-	HYPH
55555	1280	13	inch	inch	NN
55555	1280	14	lengths	length	NNS
55555	1280	15	,	,	,
55555	1280	16	and	and	CC
55555	1280	17	drop	drop	VB
55555	1280	18	it	-PRON-	PRP
55555	1280	19	into	into	IN
55555	1280	20	rapidly	rapidly	RB
55555	1280	21	boiling	boil	VBG
55555	1280	22	salted	salt	VBN
55555	1280	23	water	water	NN
55555	1280	24	.	.	.
55555	1281	1	Let	let	VB
55555	1281	2	it	-PRON-	PRP
55555	1281	3	boil	boil	VB
55555	1281	4	for	for	IN
55555	1281	5	twenty	twenty	CD
55555	1281	6	-	-	HYPH
55555	1281	7	five	five	CD
55555	1281	8	minutes	minute	NNS
55555	1281	9	,	,	,
55555	1281	10	then	then	RB
55555	1281	11	drain	drain	VB
55555	1281	12	,	,	,
55555	1281	13	and	and	CC
55555	1281	14	arrange	arrange	VB
55555	1281	15	with	with	IN
55555	1281	16	alternate	alternate	JJ
55555	1281	17	layers	layer	NNS
55555	1281	18	of	of	IN
55555	1281	19	grated	grate	VBN
55555	1281	20	cheese	cheese	NN
55555	1281	21	in	in	IN
55555	1281	22	a	a	DT
55555	1281	23	buttered	butter	VBN
55555	1281	24	baking	baking	NN
55555	1281	25	dish	dish	NN
55555	1281	26	.	.	.
55555	1282	1	Season	season	VB
55555	1282	2	each	each	DT
55555	1282	3	layer	layer	NN
55555	1282	4	with	with	IN
55555	1282	5	pepper	pepper	NN
55555	1282	6	and	and	CC
55555	1282	7	salt	salt	NN
55555	1282	8	,	,	,
55555	1282	9	and	and	CC
55555	1282	10	when	when	WRB
55555	1282	11	the	the	DT
55555	1282	12	dish	dish	NN
55555	1282	13	is	be	VBZ
55555	1282	14	filled	fill	VBN
55555	1282	15	pour	pour	NN
55555	1282	16	over	over	IN
55555	1282	17	all	all	DT
55555	1282	18	1	1	CD
55555	1282	19	cup	cup	NN
55555	1282	20	of	of	IN
55555	1282	21	hot	hot	JJ
55555	1282	22	milk	milk	NN
55555	1282	23	into	into	IN
55555	1282	24	which	which	WDT
55555	1282	25	1	1	CD
55555	1282	26	tablespoon	tablespoon	NN
55555	1282	27	of	of	IN
55555	1282	28	flour	flour	NN
55555	1282	29	and	and	CC
55555	1282	30	1	1	CD
55555	1282	31	of	of	IN
55555	1282	32	butter	butter	NN
55555	1282	33	have	have	VBP
55555	1282	34	been	be	VBN
55555	1282	35	made	make	VBN
55555	1282	36	smooth	smooth	JJ
55555	1282	37	.	.	.
55555	1283	1	Cover	cover	VB
55555	1283	2	the	the	DT
55555	1283	3	top	top	NN
55555	1283	4	with	with	IN
55555	1283	5	crumbs	crumb	NNS
55555	1283	6	and	and	CC
55555	1283	7	bake	bake	VB
55555	1283	8	twenty	twenty	CD
55555	1283	9	minutes	minute	NNS
55555	1283	10	or	or	CC
55555	1283	11	until	until	IN
55555	1283	12	browned	brown	VBN
55555	1283	13	.	.	.
55555	1284	1	Some	some	DT
55555	1284	2	makers	maker	NNS
55555	1284	3	of	of	IN
55555	1284	4	macaroni	macaroni	JJ
55555	1284	5	recommend	recommend	NN
55555	1284	6	putting	put	VBG
55555	1284	7	the	the	DT
55555	1284	8	macaroni	macaroni	NN
55555	1284	9	in	in	IN
55555	1284	10	cold	cold	JJ
55555	1284	11	water	water	NN
55555	1284	12	for	for	IN
55555	1284	13	fifteen	fifteen	CD
55555	1284	14	minutes	minute	NNS
55555	1284	15	after	after	IN
55555	1284	16	boiling	boil	VBG
55555	1284	17	it	-PRON-	PRP
55555	1284	18	,	,	,
55555	1284	19	and	and	CC
55555	1284	20	then	then	RB
55555	1284	21	reheating	reheat	VBG
55555	1284	22	it	-PRON-	PRP
55555	1284	23	with	with	IN
55555	1284	24	seasoning	seasoning	NN
55555	1284	25	,	,	,
55555	1284	26	etc	etc	FW
55555	1284	27	.	.	.
55555	1285	1	MACARONI	MACARONI	NNP
55555	1285	2	AU	AU	NNP
55555	1285	3	GRATIN	GRATIN	NNP
55555	1285	4	Break	Break	NNP
55555	1285	5	1/4	1/4	CD
55555	1285	6	of	of	IN
55555	1285	7	a	a	DT
55555	1285	8	package	package	NN
55555	1285	9	of	of	IN
55555	1285	10	macaroni	macaroni	NNP
55555	1285	11	into	into	IN
55555	1285	12	two	two	CD
55555	1285	13	-	-	HYPH
55555	1285	14	inch	inch	NN
55555	1285	15	lengths	length	NNS
55555	1285	16	,	,	,
55555	1285	17	and	and	CC
55555	1285	18	put	put	VBD
55555	1285	19	it	-PRON-	PRP
55555	1285	20	into	into	IN
55555	1285	21	2	2	CD
55555	1285	22	quarts	quart	NNS
55555	1285	23	of	of	IN
55555	1285	24	rapidly	rapidly	RB
55555	1285	25	boiling	boil	VBG
55555	1285	26	salted	salt	VBN
55555	1285	27	water	water	NN
55555	1285	28	;	;	:
55555	1285	29	let	let	VB
55555	1285	30	boil	boil	VB
55555	1285	31	rapidly	rapidly	RB
55555	1285	32	for	for	IN
55555	1285	33	twenty	twenty	CD
55555	1285	34	-	-	HYPH
55555	1285	35	five	five	CD
55555	1285	36	minutes	minute	NNS
55555	1285	37	,	,	,
55555	1285	38	then	then	RB
55555	1285	39	drain	drain	VB
55555	1285	40	.	.	.
55555	1286	1	Butter	butter	VB
55555	1286	2	a	a	DT
55555	1286	3	baking	baking	NN
55555	1286	4	dish	dish	NN
55555	1286	5	,	,	,
55555	1286	6	and	and	CC
55555	1286	7	put	put	VBD
55555	1286	8	in	in	IN
55555	1286	9	it	-PRON-	PRP
55555	1286	10	a	a	DT
55555	1286	11	half	half	JJ
55555	1286	12	-	-	HYPH
55555	1286	13	inch	inch	NN
55555	1286	14	layer	layer	NN
55555	1286	15	of	of	IN
55555	1286	16	the	the	DT
55555	1286	17	macaroni	macaroni	JJ
55555	1286	18	,	,	,
55555	1286	19	sprinkle	sprinkle	VB
55555	1286	20	generously	generously	RB
55555	1286	21	with	with	IN
55555	1286	22	grated	grate	VBN
55555	1286	23	cheese	cheese	NN
55555	1286	24	,	,	,
55555	1286	25	and	and	CC
55555	1286	26	season	season	NN
55555	1286	27	with	with	IN
55555	1286	28	salt	salt	NN
55555	1286	29	and	and	CC
55555	1286	30	pepper	pepper	NN
55555	1286	31	;	;	:
55555	1286	32	then	then	RB
55555	1286	33	put	put	VB
55555	1286	34	another	another	DT
55555	1286	35	layer	layer	NN
55555	1286	36	of	of	IN
55555	1286	37	macaroni	macaroni	NN
55555	1286	38	,	,	,
55555	1286	39	and	and	CC
55555	1286	40	proceed	proceed	VB
55555	1286	41	as	as	IN
55555	1286	42	before	before	RB
55555	1286	43	until	until	IN
55555	1286	44	the	the	DT
55555	1286	45	dish	dish	NN
55555	1286	46	is	be	VBZ
55555	1286	47	well	well	RB
55555	1286	48	filled	fill	VBN
55555	1286	49	,	,	,
55555	1286	50	having	have	VBG
55555	1286	51	macaroni	macaroni	VB
55555	1286	52	on	on	IN
55555	1286	53	the	the	DT
55555	1286	54	top	top	NN
55555	1286	55	.	.	.
55555	1287	1	Dot	dot	VB
55555	1287	2	evenly	evenly	RB
55555	1287	3	with	with	IN
55555	1287	4	butter	butter	NN
55555	1287	5	,	,	,
55555	1287	6	and	and	CC
55555	1287	7	bake	bake	VB
55555	1287	8	about	about	RB
55555	1287	9	fifteen	fifteen	CD
55555	1287	10	minutes	minute	NNS
55555	1287	11	or	or	CC
55555	1287	12	until	until	IN
55555	1287	13	a	a	DT
55555	1287	14	golden	golden	JJ
55555	1287	15	brown	brown	NN
55555	1287	16	.	.	.
55555	1288	1	MACARONI	MACARONI	NNP
55555	1288	2	BIANCA	BIANCA	NNP
55555	1288	3	Break	break	VBP
55555	1288	4	half	half	PDT
55555	1288	5	a	a	DT
55555	1288	6	package	package	NN
55555	1288	7	of	of	IN
55555	1288	8	macaroni	macaroni	NNP
55555	1288	9	into	into	IN
55555	1288	10	two	two	CD
55555	1288	11	-	-	HYPH
55555	1288	12	inch	inch	NN
55555	1288	13	lengths	length	NNS
55555	1288	14	,	,	,
55555	1288	15	and	and	CC
55555	1288	16	drop	drop	VB
55555	1288	17	it	-PRON-	PRP
55555	1288	18	slowly	slowly	RB
55555	1288	19	into	into	IN
55555	1288	20	2	2	CD
55555	1288	21	quarts	quart	NNS
55555	1288	22	of	of	IN
55555	1288	23	rapidly	rapidly	RB
55555	1288	24	boiling	boil	VBG
55555	1288	25	salted	salt	VBN
55555	1288	26	water	water	NN
55555	1288	27	;	;	:
55555	1288	28	in	in	IN
55555	1288	29	fifteen	fifteen	CD
55555	1288	30	minutes	minute	NNS
55555	1288	31	pour	pour	VBP
55555	1288	32	off	off	RP
55555	1288	33	all	all	DT
55555	1288	34	but	but	IN
55555	1288	35	1	1	CD
55555	1288	36	cup	cup	NN
55555	1288	37	of	of	IN
55555	1288	38	the	the	DT
55555	1288	39	water	water	NN
55555	1288	40	,	,	,
55555	1288	41	and	and	CC
55555	1288	42	add	add	VB
55555	1288	43	1/2	1/2	CD
55555	1288	44	cup	cup	NN
55555	1288	45	of	of	IN
55555	1288	46	hot	hot	JJ
55555	1288	47	milk	milk	NN
55555	1288	48	,	,	,
55555	1288	49	stir	stir	VB
55555	1288	50	often	often	RB
55555	1288	51	with	with	IN
55555	1288	52	a	a	DT
55555	1288	53	fork	fork	NN
55555	1288	54	,	,	,
55555	1288	55	and	and	CC
55555	1288	56	let	let	VB
55555	1288	57	boil	boil	VB
55555	1288	58	until	until	IN
55555	1288	59	nearly	nearly	RB
55555	1288	60	dry	dry	JJ
55555	1288	61	or	or	CC
55555	1288	62	until	until	IN
55555	1288	63	tender	tender	NN
55555	1288	64	,	,	,
55555	1288	65	which	which	WDT
55555	1288	66	will	will	MD
55555	1288	67	be	be	VB
55555	1288	68	in	in	IN
55555	1288	69	ten	ten	CD
55555	1288	70	or	or	CC
55555	1288	71	fifteen	fifteen	CD
55555	1288	72	minutes	minute	NNS
55555	1288	73	,	,	,
55555	1288	74	and	and	CC
55555	1288	75	lift	lift	VB
55555	1288	76	the	the	DT
55555	1288	77	macaroni	macaroni	NN
55555	1288	78	into	into	IN
55555	1288	79	a	a	DT
55555	1288	80	strainer	strainer	NN
55555	1288	81	the	the	DT
55555	1288	82	instant	instant	NN
55555	1288	83	it	-PRON-	PRP
55555	1288	84	is	be	VBZ
55555	1288	85	cooked	cook	VBN
55555	1288	86	.	.	.
55555	1289	1	Butter	butter	VB
55555	1289	2	a	a	DT
55555	1289	3	baking	baking	NN
55555	1289	4	dish	dish	NN
55555	1289	5	,	,	,
55555	1289	6	and	and	CC
55555	1289	7	put	put	VBD
55555	1289	8	in	in	IN
55555	1289	9	it	-PRON-	PRP
55555	1289	10	a	a	DT
55555	1289	11	layer	layer	NN
55555	1289	12	of	of	IN
55555	1289	13	macaroni	macaroni	NN
55555	1289	14	,	,	,
55555	1289	15	dredge	dredge	NN
55555	1289	16	with	with	IN
55555	1289	17	salt	salt	NN
55555	1289	18	and	and	CC
55555	1289	19	pepper	pepper	NN
55555	1289	20	,	,	,
55555	1289	21	then	then	RB
55555	1289	22	sprinkle	sprinkle	VB
55555	1289	23	lightly	lightly	RB
55555	1289	24	with	with	IN
55555	1289	25	a	a	DT
55555	1289	26	layer	layer	NN
55555	1289	27	of	of	IN
55555	1289	28	grated	grate	VBN
55555	1289	29	cheese	cheese	NN
55555	1289	30	(	(	-LRB-
55555	1289	31	using	use	VBG
55555	1289	32	1	1	CD
55555	1289	33	cup	cup	NN
55555	1289	34	for	for	IN
55555	1289	35	the	the	DT
55555	1289	36	whole	whole	JJ
55555	1289	37	dish	dish	NN
55555	1289	38	)	)	-RRB-
55555	1289	39	;	;	:
55555	1289	40	dot	dot	VB
55555	1289	41	well	well	RB
55555	1289	42	with	with	IN
55555	1289	43	mixed	mixed	JJ
55555	1289	44	mustard	mustard	NN
55555	1289	45	,	,	,
55555	1289	46	and	and	CC
55555	1289	47	sprinkle	sprinkle	VB
55555	1289	48	with	with	IN
55555	1289	49	Worcestershire	Worcestershire	NNP
55555	1289	50	sauce	sauce	NN
55555	1289	51	.	.	.
55555	1290	1	Fill	fill	VB
55555	1290	2	the	the	DT
55555	1290	3	dish	dish	NN
55555	1290	4	with	with	IN
55555	1290	5	layers	layer	NNS
55555	1290	6	in	in	IN
55555	1290	7	this	this	DT
55555	1290	8	way	way	NN
55555	1290	9	,	,	,
55555	1290	10	pour	pour	VB
55555	1290	11	1/2	1/2	CD
55555	1290	12	cup	cup	NN
55555	1290	13	of	of	IN
55555	1290	14	milk	milk	NN
55555	1290	15	over	over	IN
55555	1290	16	all	all	DT
55555	1290	17	,	,	,
55555	1290	18	and	and	CC
55555	1290	19	bake	bake	VB
55555	1290	20	fifteen	fifteen	CD
55555	1290	21	or	or	CC
55555	1290	22	twenty	twenty	CD
55555	1290	23	minutes	minute	NNS
55555	1290	24	,	,	,
55555	1290	25	or	or	CC
55555	1290	26	until	until	IN
55555	1290	27	brown	brown	NNP
55555	1290	28	,	,	,
55555	1290	29	in	in	IN
55555	1290	30	a	a	DT
55555	1290	31	quick	quick	JJ
55555	1290	32	oven	oven	NN
55555	1290	33	.	.	.
55555	1291	1	ITALIAN	ITALIAN	NNP
55555	1291	2	MACARONI	MACARONI	NNP
55555	1291	3	Break	Break	NNP
55555	1291	4	1/4	1/4	CD
55555	1291	5	of	of	IN
55555	1291	6	a	a	DT
55555	1291	7	pound	pound	NN
55555	1291	8	of	of	IN
55555	1291	9	macaroni	macaroni	NNP
55555	1291	10	into	into	IN
55555	1291	11	four	four	CD
55555	1291	12	-	-	HYPH
55555	1291	13	inch	inch	NN
55555	1291	14	lengths	length	NNS
55555	1291	15	,	,	,
55555	1291	16	put	put	VBN
55555	1291	17	in	in	RP
55555	1291	18	boiling	boil	VBG
55555	1291	19	salted	salt	VBN
55555	1291	20	water	water	NN
55555	1291	21	,	,	,
55555	1291	22	and	and	CC
55555	1291	23	let	let	VB
55555	1291	24	it	-PRON-	PRP
55555	1291	25	cook	cook	VB
55555	1291	26	for	for	IN
55555	1291	27	twenty	twenty	CD
55555	1291	28	-	-	HYPH
55555	1291	29	five	five	CD
55555	1291	30	minutes	minute	NNS
55555	1291	31	.	.	.
55555	1292	1	Drain	drain	VB
55555	1292	2	,	,	,
55555	1292	3	and	and	CC
55555	1292	4	put	put	VBD
55555	1292	5	in	in	RP
55555	1292	6	a	a	DT
55555	1292	7	saucepan	saucepan	NN
55555	1292	8	with	with	IN
55555	1292	9	1	1	CD
55555	1292	10	tablespoon	tablespoon	NN
55555	1292	11	of	of	IN
55555	1292	12	melted	melted	JJ
55555	1292	13	butter	butter	NN
55555	1292	14	and	and	CC
55555	1292	15	1	1	CD
55555	1292	16	1/2	1/2	CD
55555	1292	17	cups	cup	NNS
55555	1292	18	of	of	IN
55555	1292	19	tomato	tomato	NN
55555	1292	20	sauce	sauce	NN
55555	1292	21	;	;	:
55555	1292	22	season	season	NN
55555	1292	23	well	well	RB
55555	1292	24	with	with	IN
55555	1292	25	salt	salt	NN
55555	1292	26	and	and	CC
55555	1292	27	pepper	pepper	NN
55555	1292	28	,	,	,
55555	1292	29	and	and	CC
55555	1292	30	serve	serve	VB
55555	1292	31	on	on	IN
55555	1292	32	a	a	DT
55555	1292	33	hot	hot	JJ
55555	1292	34	flat	flat	JJ
55555	1292	35	dish	dish	NN
55555	1292	36	with	with	IN
55555	1292	37	grated	grate	VBN
55555	1292	38	cheese	cheese	NN
55555	1292	39	plentifully	plentifully	RB
55555	1292	40	sprinkled	sprinkle	VBN
55555	1292	41	over	over	IN
55555	1292	42	it	-PRON-	PRP
55555	1292	43	.	.	.
55555	1293	1	MACARONI	MACARONI	NNP
55555	1293	2	WITH	with	IN
55555	1293	3	TOMATO	tomato	NN
55555	1293	4	AND	and	CC
55555	1293	5	ONION	onion	NN
55555	1293	6	SAUCE	SAUCE	NNP
55555	1293	7	Boil	Boil	NNP
55555	1293	8	1/4	1/4	CD
55555	1293	9	of	of	IN
55555	1293	10	a	a	DT
55555	1293	11	package	package	NN
55555	1293	12	of	of	IN
55555	1293	13	macaroni	macaroni	NN
55555	1293	14	in	in	IN
55555	1293	15	rapidly	rapidly	RB
55555	1293	16	boiling	boil	VBG
55555	1293	17	salted	salt	VBN
55555	1293	18	water	water	NN
55555	1293	19	for	for	IN
55555	1293	20	twenty	twenty	CD
55555	1293	21	-	-	HYPH
55555	1293	22	five	five	CD
55555	1293	23	minutes	minute	NNS
55555	1293	24	,	,	,
55555	1293	25	and	and	CC
55555	1293	26	whilst	whilst	IN
55555	1293	27	it	-PRON-	PRP
55555	1293	28	is	be	VBZ
55555	1293	29	cooking	cook	VBG
55555	1293	30	prepare	prepare	VB
55555	1293	31	a	a	DT
55555	1293	32	sauce	sauce	NN
55555	1293	33	as	as	IN
55555	1293	34	follows	follow	VBZ
55555	1293	35	:	:	:
55555	1293	36	Put	put	VB
55555	1293	37	a	a	DT
55555	1293	38	large	large	JJ
55555	1293	39	tablespoon	tablespoon	NN
55555	1293	40	of	of	IN
55555	1293	41	butter	butter	NN
55555	1293	42	in	in	IN
55555	1293	43	a	a	DT
55555	1293	44	saucepan	saucepan	NN
55555	1293	45	,	,	,
55555	1293	46	and	and	CC
55555	1293	47	when	when	WRB
55555	1293	48	melted	melt	VBN
55555	1293	49	stir	stir	NN
55555	1293	50	into	into	IN
55555	1293	51	it	-PRON-	PRP
55555	1293	52	1	1	CD
55555	1293	53	minced	mince	VBN
55555	1293	54	onion	onion	NN
55555	1293	55	,	,	,
55555	1293	56	1	1	CD
55555	1293	57	tablespoon	tablespoon	NN
55555	1293	58	of	of	IN
55555	1293	59	chopped	chop	VBN
55555	1293	60	parsley	parsley	NN
55555	1293	61	,	,	,
55555	1293	62	and	and	CC
55555	1293	63	season	season	NN
55555	1293	64	with	with	IN
55555	1293	65	salt	salt	NN
55555	1293	66	and	and	CC
55555	1293	67	pepper	pepper	NN
55555	1293	68	.	.	.
55555	1294	1	Let	let	VB
55555	1294	2	cook	cook	NN
55555	1294	3	together	together	RB
55555	1294	4	for	for	IN
55555	1294	5	six	six	CD
55555	1294	6	or	or	CC
55555	1294	7	seven	seven	CD
55555	1294	8	minutes	minute	NNS
55555	1294	9	,	,	,
55555	1294	10	then	then	RB
55555	1294	11	add	add	VB
55555	1294	12	1	1	CD
55555	1294	13	tablespoon	tablespoon	NN
55555	1294	14	of	of	IN
55555	1294	15	flour	flour	NN
55555	1294	16	and	and	CC
55555	1294	17	1	1	CD
55555	1294	18	cup	cup	NN
55555	1294	19	of	of	IN
55555	1294	20	stewed	stew	VBN
55555	1294	21	and	and	CC
55555	1294	22	strained	strained	JJ
55555	1294	23	tomatoes	tomato	NNS
55555	1294	24	,	,	,
55555	1294	25	and	and	CC
55555	1294	26	stir	stir	VB
55555	1294	27	well	well	RB
55555	1294	28	together	together	RB
55555	1294	29	for	for	IN
55555	1294	30	five	five	CD
55555	1294	31	minutes	minute	NNS
55555	1294	32	.	.	.
55555	1295	1	Butter	butter	VB
55555	1295	2	a	a	DT
55555	1295	3	baking	baking	NN
55555	1295	4	dish	dish	NN
55555	1295	5	,	,	,
55555	1295	6	put	put	VB
55555	1295	7	a	a	DT
55555	1295	8	layer	layer	NN
55555	1295	9	of	of	IN
55555	1295	10	macaroni	macaroni	NN
55555	1295	11	in	in	IN
55555	1295	12	it	-PRON-	PRP
55555	1295	13	,	,	,
55555	1295	14	then	then	RB
55555	1295	15	a	a	DT
55555	1295	16	layer	layer	NN
55555	1295	17	of	of	IN
55555	1295	18	sauce	sauce	NN
55555	1295	19	,	,	,
55555	1295	20	and	and	CC
55555	1295	21	so	so	RB
55555	1295	22	on	on	RB
55555	1295	23	till	till	IN
55555	1295	24	the	the	DT
55555	1295	25	dish	dish	NN
55555	1295	26	is	be	VBZ
55555	1295	27	well	well	RB
55555	1295	28	filled	fill	VBN
55555	1295	29	,	,	,
55555	1295	30	and	and	CC
55555	1295	31	set	set	VBN
55555	1295	32	in	in	IN
55555	1295	33	the	the	DT
55555	1295	34	oven	oven	NN
55555	1295	35	for	for	IN
55555	1295	36	ten	ten	CD
55555	1295	37	minutes	minute	NNS
55555	1295	38	before	before	IN
55555	1295	39	serving	serve	VBG
55555	1295	40	.	.	.
55555	1296	1	BAKED	BAKED	NNP
55555	1296	2	MACARONI	MACARONI	NNP
55555	1296	3	ITALIAN	ITALIAN	NNP
55555	1296	4	Boil	Boil	NNP
55555	1296	5	1/4	1/4	CD
55555	1296	6	of	of	IN
55555	1296	7	a	a	DT
55555	1296	8	pound	pound	NN
55555	1296	9	of	of	IN
55555	1296	10	macaroni	macaroni	NNP
55555	1296	11	broken	break	VBN
55555	1296	12	in	in	IN
55555	1296	13	two	two	CD
55555	1296	14	-	-	HYPH
55555	1296	15	inch	inch	NN
55555	1296	16	lengths	length	NNS
55555	1296	17	for	for	IN
55555	1296	18	twenty	twenty	CD
55555	1296	19	-	-	HYPH
55555	1296	20	five	five	CD
55555	1296	21	minutes	minute	NNS
55555	1296	22	,	,	,
55555	1296	23	then	then	RB
55555	1296	24	drain	drain	VB
55555	1296	25	,	,	,
55555	1296	26	and	and	CC
55555	1296	27	put	put	VBD
55555	1296	28	it	-PRON-	PRP
55555	1296	29	in	in	IN
55555	1296	30	a	a	DT
55555	1296	31	buttered	butter	VBN
55555	1296	32	baking	baking	NN
55555	1296	33	dish	dish	NN
55555	1296	34	with	with	IN
55555	1296	35	1	1	CD
55555	1296	36	cup	cup	NN
55555	1296	37	of	of	IN
55555	1296	38	tomato	tomato	NNP
55555	1296	39	sauce	sauce	NN
55555	1296	40	;	;	:
55555	1296	41	season	season	NN
55555	1296	42	well	well	RB
55555	1296	43	with	with	IN
55555	1296	44	salt	salt	NN
55555	1296	45	and	and	CC
55555	1296	46	pepper	pepper	NN
55555	1296	47	,	,	,
55555	1296	48	and	and	CC
55555	1296	49	put	put	VBD
55555	1296	50	a	a	DT
55555	1296	51	half	half	JJ
55555	1296	52	-	-	HYPH
55555	1296	53	inch	inch	NN
55555	1296	54	layer	layer	NN
55555	1296	55	of	of	IN
55555	1296	56	grated	grate	VBN
55555	1296	57	cheese	cheese	NN
55555	1296	58	on	on	IN
55555	1296	59	the	the	DT
55555	1296	60	top	top	NN
55555	1296	61	,	,	,
55555	1296	62	and	and	CC
55555	1296	63	bake	bake	VB
55555	1296	64	for	for	IN
55555	1296	65	fifteen	fifteen	CD
55555	1296	66	minutes	minute	NNS
55555	1296	67	.	.	.
55555	1297	1	MEXICAN	MEXICAN	NNP
55555	1297	2	MACARONI	MACARONI	NNP
55555	1297	3	Put	Put	NNP
55555	1297	4	1	1	CD
55555	1297	5	tablespoon	tablespoon	NN
55555	1297	6	of	of	IN
55555	1297	7	butter	butter	NN
55555	1297	8	in	in	IN
55555	1297	9	a	a	DT
55555	1297	10	saucepan	saucepan	NN
55555	1297	11	,	,	,
55555	1297	12	and	and	CC
55555	1297	13	when	when	WRB
55555	1297	14	melted	melt	VBN
55555	1297	15	stir	stir	VBP
55555	1297	16	into	into	IN
55555	1297	17	it	-PRON-	PRP
55555	1297	18	1/2	1/2	CD
55555	1297	19	a	a	DT
55555	1297	20	can	can	NN
55555	1297	21	of	of	IN
55555	1297	22	tomatoes	tomato	NNS
55555	1297	23	,	,	,
55555	1297	24	1	1	CD
55555	1297	25	small	small	JJ
55555	1297	26	sweet	sweet	JJ
55555	1297	27	green	green	JJ
55555	1297	28	pepper	pepper	NN
55555	1297	29	,	,	,
55555	1297	30	seeded	seed	VBD
55555	1297	31	and	and	CC
55555	1297	32	chopped	chop	VBN
55555	1297	33	fine	fine	JJ
55555	1297	34	,	,	,
55555	1297	35	1	1	CD
55555	1297	36	large	large	JJ
55555	1297	37	onion	onion	NN
55555	1297	38	chopped	chop	VBD
55555	1297	39	fine	fine	JJ
55555	1297	40	,	,	,
55555	1297	41	and	and	CC
55555	1297	42	1/2	1/2	CD
55555	1297	43	teaspoon	teaspoon	NN
55555	1297	44	of	of	IN
55555	1297	45	salt	salt	NN
55555	1297	46	.	.	.
55555	1298	1	Cover	cover	NN
55555	1298	2	,	,	,
55555	1298	3	and	and	CC
55555	1298	4	let	let	VB
55555	1298	5	cook	cook	NN
55555	1298	6	very	very	RB
55555	1298	7	slowly	slowly	RB
55555	1298	8	for	for	IN
55555	1298	9	about	about	RB
55555	1298	10	forty	forty	CD
55555	1298	11	minutes	minute	NNS
55555	1298	12	.	.	.
55555	1299	1	Then	then	RB
55555	1299	2	press	press	VB
55555	1299	3	through	through	IN
55555	1299	4	a	a	DT
55555	1299	5	coarse	coarse	JJ
55555	1299	6	sieve	sieve	NN
55555	1299	7	,	,	,
55555	1299	8	and	and	CC
55555	1299	9	put	put	VBD
55555	1299	10	in	in	RP
55555	1299	11	a	a	DT
55555	1299	12	double	double	JJ
55555	1299	13	boiler	boiler	NN
55555	1299	14	to	to	TO
55555	1299	15	keep	keep	VB
55555	1299	16	hot	hot	JJ
55555	1299	17	.	.	.
55555	1300	1	Boil	Boil	NNP
55555	1300	2	1/4	1/4	CD
55555	1300	3	of	of	IN
55555	1300	4	a	a	DT
55555	1300	5	package	package	NN
55555	1300	6	of	of	IN
55555	1300	7	macaroni	macaroni	NNP
55555	1300	8	for	for	IN
55555	1300	9	twenty	twenty	CD
55555	1300	10	-	-	HYPH
55555	1300	11	five	five	CD
55555	1300	12	minutes	minute	NNS
55555	1300	13	,	,	,
55555	1300	14	drain	drain	VBP
55555	1300	15	,	,	,
55555	1300	16	and	and	CC
55555	1300	17	pour	pour	VB
55555	1300	18	over	over	IN
55555	1300	19	it	-PRON-	PRP
55555	1300	20	the	the	DT
55555	1300	21	hot	hot	JJ
55555	1300	22	sauce	sauce	NN
55555	1300	23	.	.	.
55555	1301	1	PLAIN	plain	JJ
55555	1301	2	MACARONI	MACARONI	NNP
55555	1301	3	AND	and	CC
55555	1301	4	CHEESE	cheese	NN
55555	1301	5	Put	put	NN
55555	1301	6	1/4	1/4	CD
55555	1301	7	of	of	IN
55555	1301	8	a	a	DT
55555	1301	9	package	package	NN
55555	1301	10	of	of	IN
55555	1301	11	macaroni	macaroni	NNP
55555	1301	12	into	into	IN
55555	1301	13	boiling	boiling	NN
55555	1301	14	water	water	NN
55555	1301	15	,	,	,
55555	1301	16	and	and	CC
55555	1301	17	let	let	VB
55555	1301	18	cook	cook	VB
55555	1301	19	twenty	twenty	CD
55555	1301	20	-	-	HYPH
55555	1301	21	five	five	CD
55555	1301	22	minutes	minute	NNS
55555	1301	23	;	;	:
55555	1301	24	drain	drain	VBP
55555	1301	25	,	,	,
55555	1301	26	add	add	VB
55555	1301	27	1	1	CD
55555	1301	28	cup	cup	NN
55555	1301	29	of	of	IN
55555	1301	30	hot	hot	JJ
55555	1301	31	milk	milk	NN
55555	1301	32	,	,	,
55555	1301	33	1	1	CD
55555	1301	34	tablespoon	tablespoon	NN
55555	1301	35	of	of	IN
55555	1301	36	butter	butter	NN
55555	1301	37	,	,	,
55555	1301	38	salt	salt	NN
55555	1301	39	,	,	,
55555	1301	40	pepper	pepper	NN
55555	1301	41	,	,	,
55555	1301	42	and	and	CC
55555	1301	43	paprika	paprika	NNS
55555	1301	44	;	;	:
55555	1301	45	let	let	VB
55555	1301	46	boil	boil	VB
55555	1301	47	up	up	RP
55555	1301	48	once	once	RB
55555	1301	49	,	,	,
55555	1301	50	add	add	VB
55555	1301	51	1/2	1/2	CD
55555	1301	52	cup	cup	NN
55555	1301	53	of	of	IN
55555	1301	54	grated	grate	VBN
55555	1301	55	cheese	cheese	NN
55555	1301	56	,	,	,
55555	1301	57	and	and	CC
55555	1301	58	let	let	VB
55555	1301	59	cook	cook	NN
55555	1301	60	five	five	CD
55555	1301	61	minutes	minute	NNS
55555	1301	62	more	more	RBR
55555	1301	63	before	before	IN
55555	1301	64	serving	serve	VBG
55555	1301	65	.	.	.
55555	1302	1	MACARONI	MACARONI	NNP
55555	1302	2	RAREBIT	RAREBIT	NNP
55555	1302	3	Put	put	VBP
55555	1302	4	in	in	IN
55555	1302	5	a	a	DT
55555	1302	6	saucepan	saucepan	NN
55555	1302	7	2	2	CD
55555	1302	8	tablespoons	tablespoon	NNS
55555	1302	9	of	of	IN
55555	1302	10	butter	butter	NN
55555	1302	11	,	,	,
55555	1302	12	and	and	CC
55555	1302	13	when	when	WRB
55555	1302	14	melted	melt	VBN
55555	1302	15	add	add	NN
55555	1302	16	1	1	CD
55555	1302	17	cup	cup	NN
55555	1302	18	of	of	IN
55555	1302	19	grated	grate	VBN
55555	1302	20	cheese	cheese	NN
55555	1302	21	and	and	CC
55555	1302	22	stir	stir	NN
55555	1302	23	until	until	IN
55555	1302	24	the	the	DT
55555	1302	25	cheese	cheese	NN
55555	1302	26	is	be	VBZ
55555	1302	27	melted	melt	VBN
55555	1302	28	,	,	,
55555	1302	29	and	and	CC
55555	1302	30	then	then	RB
55555	1302	31	add	add	VB
55555	1302	32	1/2	1/2	CD
55555	1302	33	a	a	DT
55555	1302	34	teaspoon	teaspoon	NN
55555	1302	35	of	of	IN
55555	1302	36	salt	salt	NN
55555	1302	37	,	,	,
55555	1302	38	1/2	1/2	CD
55555	1302	39	a	a	DT
55555	1302	40	teaspoon	teaspoon	NN
55555	1302	41	of	of	IN
55555	1302	42	mustard	mustard	NN
55555	1302	43	,	,	,
55555	1302	44	1/2	1/2	CD
55555	1302	45	teaspoon	teaspoon	NN
55555	1302	46	of	of	IN
55555	1302	47	paprika	paprika	NNP
55555	1302	48	,	,	,
55555	1302	49	and	and	CC
55555	1302	50	1	1	CD
55555	1302	51	tablespoon	tablespoon	NN
55555	1302	52	of	of	IN
55555	1302	53	flour	flour	NN
55555	1302	54	dissolved	dissolve	VBN
55555	1302	55	in	in	IN
55555	1302	56	1/2	1/2	CD
55555	1302	57	cup	cup	NN
55555	1302	58	of	of	IN
55555	1302	59	cream	cream	NN
55555	1302	60	(	(	-LRB-
55555	1302	61	or	or	CC
55555	1302	62	milk	milk	NN
55555	1302	63	)	)	-RRB-
55555	1302	64	,	,	,
55555	1302	65	to	to	TO
55555	1302	66	which	which	WDT
55555	1302	67	also	also	RB
55555	1302	68	add	add	VBP
55555	1302	69	3	3	CD
55555	1302	70	slightly	slightly	RB
55555	1302	71	beaten	beat	VBN
55555	1302	72	eggs	egg	NNS
55555	1302	73	;	;	:
55555	1302	74	mix	mix	VB
55555	1302	75	all	all	RB
55555	1302	76	together	together	RB
55555	1302	77	thoroughly	thoroughly	RB
55555	1302	78	,	,	,
55555	1302	79	put	put	VBN
55555	1302	80	in	in	IN
55555	1302	81	1	1	CD
55555	1302	82	cup	cup	NN
55555	1302	83	of	of	IN
55555	1302	84	cooked	cooked	JJ
55555	1302	85	macaroni	macaroni	NNP
55555	1302	86	,	,	,
55555	1302	87	and	and	CC
55555	1302	88	serve	serve	VB
55555	1302	89	with	with	IN
55555	1302	90	toast	toast	NN
55555	1302	91	.	.	.
55555	1303	1	SPAGHETTI	SPAGHETTI	NNP
55555	1303	2	Spaghetti	Spaghetti	NNP
55555	1303	3	can	can	MD
55555	1303	4	be	be	VB
55555	1303	5	cooked	cook	VBN
55555	1303	6	in	in	IN
55555	1303	7	any	any	DT
55555	1303	8	of	of	IN
55555	1303	9	the	the	DT
55555	1303	10	ways	way	NNS
55555	1303	11	described	describe	VBN
55555	1303	12	for	for	IN
55555	1303	13	macaroni	macaroni	NNP
55555	1303	14	,	,	,
55555	1303	15	but	but	CC
55555	1303	16	real	real	JJ
55555	1303	17	Neapolitan	Neapolitan	NNP
55555	1303	18	spaghetti	spaghetti	NNS
55555	1303	19	is	be	VBZ
55555	1303	20	cooked	cook	VBN
55555	1303	21	as	as	IN
55555	1303	22	follows:--Break	follows:--Break	NNP
55555	1303	23	1	1	CD
55555	1303	24	lb	lb	XX
55555	1303	25	.	.	.
55555	1304	1	of	of	IN
55555	1304	2	spaghetti	spaghetti	NNS
55555	1304	3	into	into	IN
55555	1304	4	3	3	CD
55555	1304	5	or	or	CC
55555	1304	6	4	4	CD
55555	1304	7	inch	inch	NN
55555	1304	8	lengths	length	NNS
55555	1304	9	,	,	,
55555	1304	10	and	and	CC
55555	1304	11	put	put	VBD
55555	1304	12	in	in	RP
55555	1304	13	a	a	DT
55555	1304	14	large	large	JJ
55555	1304	15	saucepan	saucepan	NN
55555	1304	16	full	full	JJ
55555	1304	17	of	of	IN
55555	1304	18	highly	highly	RB
55555	1304	19	salted	salt	VBN
55555	1304	20	boiling	boiling	NN
55555	1304	21	water	water	NN
55555	1304	22	and	and	CC
55555	1304	23	let	let	VB
55555	1304	24	boil	boil	VB
55555	1304	25	for	for	IN
55555	1304	26	half	half	PDT
55555	1304	27	an	an	DT
55555	1304	28	hour	hour	NN
55555	1304	29	.	.	.
55555	1305	1	At	at	IN
55555	1305	2	the	the	DT
55555	1305	3	same	same	JJ
55555	1305	4	time	time	NN
55555	1305	5	put	put	NN
55555	1305	6	1	1	CD
55555	1305	7	cup	cup	NN
55555	1305	8	of	of	IN
55555	1305	9	good	good	JJ
55555	1305	10	olive	olive	NN
55555	1305	11	oil	oil	NN
55555	1305	12	in	in	IN
55555	1305	13	a	a	DT
55555	1305	14	frying	fry	VBG
55555	1305	15	pan	pan	NN
55555	1305	16	and	and	CC
55555	1305	17	when	when	WRB
55555	1305	18	hot	hot	JJ
55555	1305	19	put	put	NN
55555	1305	20	in	in	IN
55555	1305	21	it	-PRON-	PRP
55555	1305	22	2	2	CD
55555	1305	23	green	green	JJ
55555	1305	24	peppers	pepper	NNS
55555	1305	25	,	,	,
55555	1305	26	seeded	seed	VBD
55555	1305	27	and	and	CC
55555	1305	28	chopped	chopped	JJ
55555	1305	29	,	,	,
55555	1305	30	and	and	CC
55555	1305	31	let	let	VB
55555	1305	32	simmer	simmer	NN
55555	1305	33	until	until	IN
55555	1305	34	they	-PRON-	PRP
55555	1305	35	begin	begin	VBP
55555	1305	36	to	to	TO
55555	1305	37	brown	brown	VB
55555	1305	38	,	,	,
55555	1305	39	then	then	RB
55555	1305	40	add	add	VB
55555	1305	41	4	4	CD
55555	1305	42	to	to	IN
55555	1305	43	6	6	CD
55555	1305	44	cloves	clove	NNS
55555	1305	45	of	of	IN
55555	1305	46	garlic	garlic	NN
55555	1305	47	cut	cut	VBD
55555	1305	48	fine	fine	JJ
55555	1305	49	,	,	,
55555	1305	50	and	and	CC
55555	1305	51	4	4	CD
55555	1305	52	large	large	JJ
55555	1305	53	tomatoes	tomato	NNS
55555	1305	54	,	,	,
55555	1305	55	peeled	peel	VBN
55555	1305	56	,	,	,
55555	1305	57	quartered	quarter	VBN
55555	1305	58	,	,	,
55555	1305	59	and	and	CC
55555	1305	60	thinly	thinly	RB
55555	1305	61	sliced	slice	VBN
55555	1305	62	.	.	.
55555	1306	1	Let	let	VB
55555	1306	2	cook	cook	NN
55555	1306	3	for	for	IN
55555	1306	4	about	about	RB
55555	1306	5	half	half	PDT
55555	1306	6	an	an	DT
55555	1306	7	hour	hour	NN
55555	1306	8	or	or	CC
55555	1306	9	until	until	IN
55555	1306	10	the	the	DT
55555	1306	11	oil	oil	NN
55555	1306	12	is	be	VBZ
55555	1306	13	all	all	DT
55555	1306	14	absorbed	absorb	VBN
55555	1306	15	,	,	,
55555	1306	16	and	and	CC
55555	1306	17	stir	stir	VB
55555	1306	18	often	often	RB
55555	1306	19	.	.	.
55555	1307	1	When	when	WRB
55555	1307	2	cooked	cook	VBN
55555	1307	3	to	to	IN
55555	1307	4	the	the	DT
55555	1307	5	consistency	consistency	NN
55555	1307	6	of	of	IN
55555	1307	7	a	a	DT
55555	1307	8	thick	thick	JJ
55555	1307	9	sauce	sauce	NN
55555	1307	10	,	,	,
55555	1307	11	sprinkle	sprinkle	VB
55555	1307	12	with	with	IN
55555	1307	13	salt	salt	NN
55555	1307	14	and	and	CC
55555	1307	15	paprika	paprika	NNS
55555	1307	16	;	;	:
55555	1307	17	drain	drain	VB
55555	1307	18	the	the	DT
55555	1307	19	spaghetti	spaghetti	NNS
55555	1307	20	thoroughly	thoroughly	RB
55555	1307	21	,	,	,
55555	1307	22	mix	mix	VB
55555	1307	23	the	the	DT
55555	1307	24	sauce	sauce	NN
55555	1307	25	through	through	IN
55555	1307	26	it	-PRON-	PRP
55555	1307	27	and	and	CC
55555	1307	28	serve	serve	VB
55555	1307	29	on	on	IN
55555	1307	30	a	a	DT
55555	1307	31	large	large	JJ
55555	1307	32	platter	platter	NN
55555	1307	33	,	,	,
55555	1307	34	sprinkling	sprinkle	VBG
55555	1307	35	with	with	IN
55555	1307	36	freshly	freshly	RB
55555	1307	37	grated	grate	VBN
55555	1307	38	Parmesan	Parmesan	NNP
55555	1307	39	cheese	cheese	NN
55555	1307	40	.	.	.
55555	1308	1	NOODLES	NOODLES	NNP
55555	1308	2	To	to	TO
55555	1308	3	make	make	VB
55555	1308	4	noodles	noodle	NNS
55555	1308	5	add	add	VB
55555	1308	6	1/2	1/2	CD
55555	1308	7	cup	cup	NN
55555	1308	8	of	of	IN
55555	1308	9	sifted	sift	VBN
55555	1308	10	flour	flour	NN
55555	1308	11	containing	contain	VBG
55555	1308	12	1/4	1/4	CD
55555	1308	13	of	of	IN
55555	1308	14	a	a	DT
55555	1308	15	teaspoon	teaspoon	NN
55555	1308	16	of	of	IN
55555	1308	17	salt	salt	NN
55555	1308	18	to	to	IN
55555	1308	19	1	1	CD
55555	1308	20	large	large	JJ
55555	1308	21	egg	egg	NN
55555	1308	22	which	which	WDT
55555	1308	23	has	have	VBZ
55555	1308	24	been	be	VBN
55555	1308	25	slightly	slightly	RB
55555	1308	26	beaten	beat	VBN
55555	1308	27	.	.	.
55555	1309	1	Mix	mix	VB
55555	1309	2	well	well	RB
55555	1309	3	with	with	IN
55555	1309	4	a	a	DT
55555	1309	5	fork	fork	NN
55555	1309	6	,	,	,
55555	1309	7	and	and	CC
55555	1309	8	when	when	WRB
55555	1309	9	stiff	stiff	JJ
55555	1309	10	enough	enough	JJ
55555	1309	11	work	work	NN
55555	1309	12	with	with	IN
55555	1309	13	the	the	DT
55555	1309	14	fingers	finger	NNS
55555	1309	15	until	until	IN
55555	1309	16	the	the	DT
55555	1309	17	dough	dough	NN
55555	1309	18	becomes	become	VBZ
55555	1309	19	very	very	RB
55555	1309	20	smooth	smooth	JJ
55555	1309	21	and	and	CC
55555	1309	22	about	about	IN
55555	1309	23	the	the	DT
55555	1309	24	consistency	consistency	NN
55555	1309	25	of	of	IN
55555	1309	26	putty	putty	NN
55555	1309	27	,	,	,
55555	1309	28	and	and	CC
55555	1309	29	then	then	RB
55555	1309	30	wrap	wrap	VB
55555	1309	31	in	in	RP
55555	1309	32	a	a	DT
55555	1309	33	cloth	cloth	NN
55555	1309	34	and	and	CC
55555	1309	35	lay	lie	VBD
55555	1309	36	aside	aside	RB
55555	1309	37	for	for	IN
55555	1309	38	half	half	PDT
55555	1309	39	an	an	DT
55555	1309	40	hour	hour	NN
55555	1309	41	.	.	.
55555	1310	1	Sprinkle	sprinkle	VB
55555	1310	2	a	a	DT
55555	1310	3	bread	bread	NN
55555	1310	4	-	-	HYPH
55555	1310	5	board	board	NN
55555	1310	6	well	well	NN
55555	1310	7	with	with	IN
55555	1310	8	flour	flour	NN
55555	1310	9	,	,	,
55555	1310	10	and	and	CC
55555	1310	11	roll	roll	VB
55555	1310	12	the	the	DT
55555	1310	13	dough	dough	NN
55555	1310	14	out	out	RP
55555	1310	15	upon	upon	IN
55555	1310	16	this	this	DT
55555	1310	17	five	five	CD
55555	1310	18	or	or	CC
55555	1310	19	six	six	CD
55555	1310	20	times	time	NNS
55555	1310	21	,	,	,
55555	1310	22	rolling	roll	VBG
55555	1310	23	it	-PRON-	PRP
55555	1310	24	thinner	thin	JJR
55555	1310	25	each	each	DT
55555	1310	26	time	time	NN
55555	1310	27	;	;	:
55555	1310	28	at	at	IN
55555	1310	29	the	the	DT
55555	1310	30	last	last	JJ
55555	1310	31	roll	roll	NN
55555	1310	32	it	-PRON-	PRP
55555	1310	33	as	as	RB
55555	1310	34	thin	thin	JJ
55555	1310	35	as	as	IN
55555	1310	36	possible	possible	JJ
55555	1310	37	without	without	IN
55555	1310	38	breaking	break	VBG
55555	1310	39	,	,	,
55555	1310	40	then	then	RB
55555	1310	41	roll	roll	VB
55555	1310	42	it	-PRON-	PRP
55555	1310	43	lightly	lightly	RB
55555	1310	44	together	together	RB
55555	1310	45	like	like	IN
55555	1310	46	a	a	DT
55555	1310	47	jelly	jelly	JJ
55555	1310	48	-	-	HYPH
55555	1310	49	cake	cake	NN
55555	1310	50	roll	roll	NN
55555	1310	51	,	,	,
55555	1310	52	and	and	CC
55555	1310	53	with	with	IN
55555	1310	54	a	a	DT
55555	1310	55	very	very	RB
55555	1310	56	sharp	sharp	JJ
55555	1310	57	knife	knife	NN
55555	1310	58	,	,	,
55555	1310	59	beginning	begin	VBG
55555	1310	60	at	at	IN
55555	1310	61	one	one	CD
55555	1310	62	end	end	NN
55555	1310	63	,	,	,
55555	1310	64	cut	cut	VB
55555	1310	65	it	-PRON-	PRP
55555	1310	66	into	into	IN
55555	1310	67	slices	slice	NNS
55555	1310	68	about	about	IN
55555	1310	69	1/8	1/8	CD
55555	1310	70	of	of	IN
55555	1310	71	an	an	DT
55555	1310	72	inch	inch	NN
55555	1310	73	wide	wide	JJ
55555	1310	74	if	if	IN
55555	1310	75	to	to	TO
55555	1310	76	be	be	VB
55555	1310	77	used	use	VBN
55555	1310	78	for	for	IN
55555	1310	79	soup	soup	NN
55555	1310	80	,	,	,
55555	1310	81	and	and	CC
55555	1310	82	3/8	3/8	CD
55555	1310	83	of	of	IN
55555	1310	84	an	an	DT
55555	1310	85	inch	inch	NN
55555	1310	86	wide	wide	JJ
55555	1310	87	if	if	IN
55555	1310	88	to	to	TO
55555	1310	89	be	be	VB
55555	1310	90	used	use	VBN
55555	1310	91	with	with	IN
55555	1310	92	a	a	DT
55555	1310	93	sauce	sauce	NN
55555	1310	94	.	.	.
55555	1311	1	With	with	IN
55555	1311	2	the	the	DT
55555	1311	3	fingers	finger	NNS
55555	1311	4	shake	shake	VBP
55555	1311	5	these	these	DT
55555	1311	6	ribbons	ribbon	NNS
55555	1311	7	until	until	IN
55555	1311	8	they	-PRON-	PRP
55555	1311	9	are	be	VBP
55555	1311	10	separated	separate	VBN
55555	1311	11	,	,	,
55555	1311	12	and	and	CC
55555	1311	13	let	let	VB
55555	1311	14	them	-PRON-	PRP
55555	1311	15	dry	dry	VB
55555	1311	16	for	for	IN
55555	1311	17	about	about	RB
55555	1311	18	half	half	PDT
55555	1311	19	an	an	DT
55555	1311	20	hour	hour	NN
55555	1311	21	.	.	.
55555	1312	1	Cut	cut	VB
55555	1312	2	about	about	RB
55555	1312	3	1/5	1/5	CD
55555	1312	4	of	of	IN
55555	1312	5	the	the	DT
55555	1312	6	noodles	noodle	NNS
55555	1312	7	very	very	RB
55555	1312	8	fine	fine	JJ
55555	1312	9	,	,	,
55555	1312	10	and	and	CC
55555	1312	11	when	when	WRB
55555	1312	12	dried	dry	VBN
55555	1312	13	,	,	,
55555	1312	14	drop	drop	VB
55555	1312	15	these	these	DT
55555	1312	16	in	in	IN
55555	1312	17	hot	hot	JJ
55555	1312	18	oil	oil	NN
55555	1312	19	and	and	CC
55555	1312	20	fry	fry	NN
55555	1312	21	until	until	IN
55555	1312	22	crisp	crisp	JJ
55555	1312	23	and	and	CC
55555	1312	24	brown	brown	JJ
55555	1312	25	;	;	:
55555	1312	26	serve	serve	VB
55555	1312	27	these	these	DT
55555	1312	28	sprinkled	sprinkle	VBN
55555	1312	29	over	over	IN
55555	1312	30	the	the	DT
55555	1312	31	boiled	boil	VBN
55555	1312	32	noodles	noodle	NNS
55555	1312	33	.	.	.
55555	1313	1	To	to	TO
55555	1313	2	boil	boil	VB
55555	1313	3	noodles	noodle	NNS
55555	1313	4	,	,	,
55555	1313	5	drop	drop	VB
55555	1313	6	them	-PRON-	PRP
55555	1313	7	in	in	IN
55555	1313	8	rapidly	rapidly	RB
55555	1313	9	boiling	boil	VBG
55555	1313	10	salted	salt	VBN
55555	1313	11	water	water	NN
55555	1313	12	,	,	,
55555	1313	13	cover	cover	VB
55555	1313	14	them	-PRON-	PRP
55555	1313	15	,	,	,
55555	1313	16	and	and	CC
55555	1313	17	let	let	VB
55555	1313	18	them	-PRON-	PRP
55555	1313	19	boil	boil	VB
55555	1313	20	for	for	IN
55555	1313	21	twenty	twenty	CD
55555	1313	22	minutes	minute	NNS
55555	1313	23	,	,	,
55555	1313	24	and	and	CC
55555	1313	25	then	then	RB
55555	1313	26	drain	drain	VB
55555	1313	27	thoroughly	thoroughly	RB
55555	1313	28	.	.	.
55555	1314	1	Boiled	boiled	JJ
55555	1314	2	noodles	noodle	NNS
55555	1314	3	are	be	VBP
55555	1314	4	delicious	delicious	JJ
55555	1314	5	served	serve	VBD
55555	1314	6	with	with	IN
55555	1314	7	any	any	DT
55555	1314	8	brown	brown	JJ
55555	1314	9	sauce	sauce	NN
55555	1314	10	or	or	CC
55555	1314	11	tomato	tomato	NN
55555	1314	12	sauce	sauce	NN
55555	1314	13	,	,	,
55555	1314	14	and	and	CC
55555	1314	15	can	can	MD
55555	1314	16	be	be	VB
55555	1314	17	used	use	VBN
55555	1314	18	as	as	IN
55555	1314	19	directed	direct	VBN
55555	1314	20	for	for	IN
55555	1314	21	macaroni	macaroni	NNP
55555	1314	22	or	or	CC
55555	1314	23	spaghetti	spaghetti	NNS
55555	1314	24	.	.	.
55555	1315	1	Very	very	RB
55555	1315	2	good	good	JJ
55555	1315	3	noodles	noodle	NNS
55555	1315	4	can	can	MD
55555	1315	5	be	be	VB
55555	1315	6	bought	buy	VBN
55555	1315	7	already	already	RB
55555	1315	8	made	make	VBN
55555	1315	9	.	.	.
55555	1316	1	GERMAN	GERMAN	NNP
55555	1316	2	NOODLES	NOODLES	NNP
55555	1316	3	Put	Put	VBD
55555	1316	4	2	2	CD
55555	1316	5	cups	cup	NNS
55555	1316	6	of	of	IN
55555	1316	7	dried	dry	VBN
55555	1316	8	noodles	noodle	NNS
55555	1316	9	into	into	IN
55555	1316	10	boiling	boil	VBG
55555	1316	11	salted	salt	VBN
55555	1316	12	water	water	NN
55555	1316	13	,	,	,
55555	1316	14	let	let	VB
55555	1316	15	them	-PRON-	PRP
55555	1316	16	cook	cook	VB
55555	1316	17	rapidly	rapidly	RB
55555	1316	18	for	for	IN
55555	1316	19	twenty	twenty	CD
55555	1316	20	minutes	minute	NNS
55555	1316	21	,	,	,
55555	1316	22	drain	drain	VBP
55555	1316	23	,	,	,
55555	1316	24	and	and	CC
55555	1316	25	put	put	VBD
55555	1316	26	in	in	RP
55555	1316	27	a	a	DT
55555	1316	28	saucepan	saucepan	NN
55555	1316	29	with	with	IN
55555	1316	30	1	1	CD
55555	1316	31	tablespoon	tablespoon	NN
55555	1316	32	of	of	IN
55555	1316	33	butter	butter	NN
55555	1316	34	and	and	CC
55555	1316	35	1	1	CD
55555	1316	36	cup	cup	NN
55555	1316	37	of	of	IN
55555	1316	38	brown	brown	JJ
55555	1316	39	sauce	sauce	NN
55555	1316	40	,	,	,
55555	1316	41	to	to	TO
55555	1316	42	which	which	WDT
55555	1316	43	has	have	VBZ
55555	1316	44	been	be	VBN
55555	1316	45	added	add	VBN
55555	1316	46	1	1	CD
55555	1316	47	tablespoon	tablespoon	NN
55555	1316	48	of	of	IN
55555	1316	49	reduced	reduce	VBN
55555	1316	50	vinegar	vinegar	NN
55555	1316	51	and	and	CC
55555	1316	52	a	a	DT
55555	1316	53	few	few	JJ
55555	1316	54	capers	caper	NNS
55555	1316	55	if	if	IN
55555	1316	56	liked	like	VBN
55555	1316	57	.	.	.
55555	1317	1	Serve	serve	VB
55555	1317	2	when	when	WRB
55555	1317	3	thoroughly	thoroughly	RB
55555	1317	4	heated	heat	VBD
55555	1317	5	through	through	RB
55555	1317	6	,	,	,
55555	1317	7	and	and	CC
55555	1317	8	add	add	VB
55555	1317	9	a	a	DT
55555	1317	10	little	little	JJ
55555	1317	11	salt	salt	NN
55555	1317	12	and	and	CC
55555	1317	13	pepper	pepper	NN
55555	1317	14	when	when	WRB
55555	1317	15	in	in	IN
55555	1317	16	the	the	DT
55555	1317	17	dish	dish	NN
55555	1317	18	.	.	.
55555	1318	1	ITALIAN	ITALIAN	NNP
55555	1318	2	NOODLES	NOODLES	NNP
55555	1318	3	Put	Put	VBD
55555	1318	4	2	2	CD
55555	1318	5	cups	cup	NNS
55555	1318	6	of	of	IN
55555	1318	7	dried	dry	VBN
55555	1318	8	noodles	noodle	NNS
55555	1318	9	into	into	IN
55555	1318	10	boiling	boil	VBG
55555	1318	11	salted	salt	VBN
55555	1318	12	water	water	NN
55555	1318	13	,	,	,
55555	1318	14	let	let	VB
55555	1318	15	cook	cook	VB
55555	1318	16	twenty	twenty	CD
55555	1318	17	minutes	minute	NNS
55555	1318	18	,	,	,
55555	1318	19	drain	drain	VBP
55555	1318	20	,	,	,
55555	1318	21	and	and	CC
55555	1318	22	put	put	VBD
55555	1318	23	in	in	RP
55555	1318	24	a	a	DT
55555	1318	25	saucepan	saucepan	NN
55555	1318	26	with	with	IN
55555	1318	27	1	1	CD
55555	1318	28	tablespoon	tablespoon	NN
55555	1318	29	of	of	IN
55555	1318	30	butter	butter	NN
55555	1318	31	and	and	CC
55555	1318	32	1	1	CD
55555	1318	33	cup	cup	NN
55555	1318	34	of	of	IN
55555	1318	35	tomato	tomato	NNP
55555	1318	36	sauce	sauce	NN
55555	1318	37	or	or	CC
55555	1318	38	chutney	chutney	NN
55555	1318	39	.	.	.
55555	1319	1	Season	season	NN
55555	1319	2	with	with	IN
55555	1319	3	pepper	pepper	NN
55555	1319	4	and	and	CC
55555	1319	5	salt	salt	NN
55555	1319	6	,	,	,
55555	1319	7	and	and	CC
55555	1319	8	serve	serve	VB
55555	1319	9	on	on	IN
55555	1319	10	a	a	DT
55555	1319	11	hot	hot	JJ
55555	1319	12	dish	dish	NN
55555	1319	13	,	,	,
55555	1319	14	with	with	IN
55555	1319	15	the	the	DT
55555	1319	16	top	top	JJ
55555	1319	17	well	well	RB
55555	1319	18	sprinkled	sprinkle	VBN
55555	1319	19	with	with	IN
55555	1319	20	grated	grate	VBN
55555	1319	21	cheese	cheese	NN
55555	1319	22	.	.	.
55555	1320	1	Where	where	WRB
55555	1320	2	man	man	NN
55555	1320	3	was	be	VBD
55555	1320	4	all	all	RB
55555	1320	5	too	too	RB
55555	1320	6	marred	marred	JJ
55555	1320	7	with	with	IN
55555	1320	8	sin	sin	NN
55555	1320	9	The	the	DT
55555	1320	10	Ass	Ass	NNP
55555	1320	11	,	,	,
55555	1320	12	the	the	DT
55555	1320	13	Ox	Ox	NNP
55555	1320	14	were	be	VBD
55555	1320	15	bidden	bidden	JJ
55555	1320	16	in	in	RP
55555	1320	17	.	.	.
55555	1321	1	Where	where	WRB
55555	1321	2	Angels	Angels	NNPS
55555	1321	3	were	be	VBD
55555	1321	4	unfit	unfit	JJ
55555	1321	5	to	to	TO
55555	1321	6	come	come	VB
55555	1321	7	These	these	DT
55555	1321	8	humble	humble	JJ
55555	1321	9	entered	enter	VBN
55555	1321	10	holydom	holydom	NN
55555	1321	11	.	.	.
55555	1322	1	There	there	RB
55555	1322	2	in	in	IN
55555	1322	3	the	the	DT
55555	1322	4	stable	stable	NN
55555	1322	5	with	with	IN
55555	1322	6	the	the	DT
55555	1322	7	beast	beast	NN
55555	1322	8	The	the	DT
55555	1322	9	Christmas	Christmas	NNP
55555	1322	10	child	child	NN
55555	1322	11	hath	hath	NN
55555	1322	12	spread	spread	VBD
55555	1322	13	His	-PRON-	PRP$
55555	1322	14	feast	feast	NN
55555	1322	15	.	.	.
55555	1323	1	These	these	DT
55555	1323	2	His	-PRON-	PRP$
55555	1323	3	adorers	adorer	NNS
55555	1323	4	were	be	VBD
55555	1323	5	before	before	IN
55555	1323	6	The	the	DT
55555	1323	7	Kings	king	NNS
55555	1323	8	and	and	CC
55555	1323	9	Shepherds	Shepherds	NNP
55555	1323	10	thronged	throng	VBD
55555	1323	11	the	the	DT
55555	1323	12	door	door	NN
55555	1323	13	.	.	.
55555	1324	1	And	and	CC
55555	1324	2	where	where	WRB
55555	1324	3	no	no	DT
55555	1324	4	Angels	Angels	NNPS
55555	1324	5	knelt	knelt	NNS
55555	1324	6	there	there	RB
55555	1324	7	kneeled	kneel	VBD
55555	1324	8	The	the	DT
55555	1324	9	innocent	innocent	JJ
55555	1324	10	creatures	creature	NNS
55555	1324	11	of	of	IN
55555	1324	12	the	the	DT
55555	1324	13	field	field	NN
55555	1324	14	.	.	.
55555	1325	1	Katherine	Katherine	NNP
55555	1325	2	Tynan	Tynan	NNP
55555	1325	3	Hinkson	Hinkson	NNP
55555	1325	4	.	.	.
55555	1326	1	CROQUETTES	croquette	NNS
55555	1326	2	BEAN	BEAN	NNS
55555	1326	3	CROQUETTES	croquette	NNS
55555	1326	4	Wash	wash	NN
55555	1326	5	2	2	CD
55555	1326	6	cups	cup	NNS
55555	1326	7	of	of	IN
55555	1326	8	dried	dry	VBN
55555	1326	9	beans	bean	NNS
55555	1326	10	,	,	,
55555	1326	11	then	then	RB
55555	1326	12	soak	soak	VB
55555	1326	13	them	-PRON-	PRP
55555	1326	14	in	in	IN
55555	1326	15	water	water	NN
55555	1326	16	for	for	IN
55555	1326	17	twelve	twelve	CD
55555	1326	18	hours	hour	NNS
55555	1326	19	or	or	CC
55555	1326	20	more	more	JJR
55555	1326	21	,	,	,
55555	1326	22	and	and	CC
55555	1326	23	cook	cook	NN
55555	1326	24	in	in	IN
55555	1326	25	the	the	DT
55555	1326	26	same	same	JJ
55555	1326	27	water	water	NN
55555	1326	28	about	about	IN
55555	1326	29	an	an	DT
55555	1326	30	hour	hour	NN
55555	1326	31	or	or	CC
55555	1326	32	until	until	IN
55555	1326	33	tender	tender	NN
55555	1326	34	;	;	:
55555	1326	35	strain	strain	VB
55555	1326	36	off	off	RP
55555	1326	37	the	the	DT
55555	1326	38	water	water	NN
55555	1326	39	,	,	,
55555	1326	40	press	press	VB
55555	1326	41	through	through	IN
55555	1326	42	a	a	DT
55555	1326	43	sieve	sieve	NN
55555	1326	44	,	,	,
55555	1326	45	and	and	CC
55555	1326	46	add	add	VB
55555	1326	47	1	1	CD
55555	1326	48	teaspoon	teaspoon	NN
55555	1326	49	of	of	IN
55555	1326	50	salt	salt	NN
55555	1326	51	,	,	,
55555	1326	52	1	1	CD
55555	1326	53	saltspoon	saltspoon	NN
55555	1326	54	of	of	IN
55555	1326	55	pepper	pepper	NN
55555	1326	56	,	,	,
55555	1326	57	1	1	CD
55555	1326	58	tablespoon	tablespoon	NN
55555	1326	59	of	of	IN
55555	1326	60	butter	butter	NN
55555	1326	61	.	.	.
55555	1327	1	Stir	stir	VB
55555	1327	2	well	well	RB
55555	1327	3	together	together	RB
55555	1327	4	,	,	,
55555	1327	5	shape	shape	VB
55555	1327	6	into	into	IN
55555	1327	7	croquettes	croquette	NNS
55555	1327	8	,	,	,
55555	1327	9	dip	dip	NN
55555	1327	10	in	in	IN
55555	1327	11	beaten	beat	VBN
55555	1327	12	egg	egg	NN
55555	1327	13	and	and	CC
55555	1327	14	crumbs	crumb	VBZ
55555	1327	15	,	,	,
55555	1327	16	and	and	CC
55555	1327	17	fry	fry	VB
55555	1327	18	in	in	IN
55555	1327	19	deep	deep	JJ
55555	1327	20	vegetable	vegetable	NN
55555	1327	21	fat	fat	NN
55555	1327	22	.	.	.
55555	1328	1	Serve	serve	VB
55555	1328	2	with	with	IN
55555	1328	3	tomato	tomato	NN
55555	1328	4	or	or	CC
55555	1328	5	horse	horse	NN
55555	1328	6	-	-	HYPH
55555	1328	7	radish	radish	NN
55555	1328	8	sauce	sauce	NN
55555	1328	9	.	.	.
55555	1329	1	CHEESE	cheese	NN
55555	1329	2	CROQUETTES	croquette	NNS
55555	1329	3	Beat	beat	VBP
55555	1329	4	the	the	DT
55555	1329	5	white	white	NN
55555	1329	6	of	of	IN
55555	1329	7	1	1	CD
55555	1329	8	egg	egg	NN
55555	1329	9	very	very	RB
55555	1329	10	stiff	stiff	JJ
55555	1329	11	,	,	,
55555	1329	12	and	and	CC
55555	1329	13	stir	stir	VB
55555	1329	14	into	into	IN
55555	1329	15	it	-PRON-	PRP
55555	1329	16	1	1	CD
55555	1329	17	cup	cup	NN
55555	1329	18	of	of	IN
55555	1329	19	fine	fine	JJ
55555	1329	20	bread	bread	NN
55555	1329	21	crumbs	crumb	NNS
55555	1329	22	,	,	,
55555	1329	23	1	1	CD
55555	1329	24	cup	cup	NN
55555	1329	25	of	of	IN
55555	1329	26	grated	grate	VBN
55555	1329	27	cheese	cheese	NN
55555	1329	28	,	,	,
55555	1329	29	1/2	1/2	CD
55555	1329	30	teaspoon	teaspoon	NN
55555	1329	31	of	of	IN
55555	1329	32	salt	salt	NN
55555	1329	33	,	,	,
55555	1329	34	and	and	CC
55555	1329	35	1	1	CD
55555	1329	36	saltspoon	saltspoon	NN
55555	1329	37	of	of	IN
55555	1329	38	paprika	paprika	NNP
55555	1329	39	.	.	.
55555	1330	1	Shape	shape	VB
55555	1330	2	into	into	IN
55555	1330	3	balls	ball	NNS
55555	1330	4	or	or	CC
55555	1330	5	croquette	croquette	NN
55555	1330	6	forms	form	NNS
55555	1330	7	,	,	,
55555	1330	8	then	then	RB
55555	1330	9	roll	roll	VB
55555	1330	10	in	in	RP
55555	1330	11	the	the	DT
55555	1330	12	beaten	beat	VBN
55555	1330	13	yolk	yolk	NNP
55555	1330	14	of	of	IN
55555	1330	15	egg	egg	NN
55555	1330	16	and	and	CC
55555	1330	17	crumbs	crumb	NNS
55555	1330	18	,	,	,
55555	1330	19	put	put	VBN
55555	1330	20	in	in	RP
55555	1330	21	a	a	DT
55555	1330	22	frying	frying	JJ
55555	1330	23	basket	basket	NN
55555	1330	24	,	,	,
55555	1330	25	and	and	CC
55555	1330	26	fry	fry	VB
55555	1330	27	in	in	IN
55555	1330	28	boiling	boil	VBG
55555	1330	29	vegetable	vegetable	NN
55555	1330	30	fat	fat	NN
55555	1330	31	until	until	IN
55555	1330	32	a	a	DT
55555	1330	33	golden	golden	JJ
55555	1330	34	brown	brown	NN
55555	1330	35	.	.	.
55555	1331	1	Lay	lay	VB
55555	1331	2	on	on	IN
55555	1331	3	brown	brown	JJ
55555	1331	4	paper	paper	NN
55555	1331	5	in	in	IN
55555	1331	6	the	the	DT
55555	1331	7	oven	oven	NN
55555	1331	8	for	for	IN
55555	1331	9	three	three	CD
55555	1331	10	minutes	minute	NNS
55555	1331	11	,	,	,
55555	1331	12	then	then	RB
55555	1331	13	arrange	arrange	VB
55555	1331	14	in	in	IN
55555	1331	15	a	a	DT
55555	1331	16	heap	heap	NN
55555	1331	17	on	on	IN
55555	1331	18	a	a	DT
55555	1331	19	paper	paper	NN
55555	1331	20	doily	doily	NN
55555	1331	21	,	,	,
55555	1331	22	dust	dust	NN
55555	1331	23	with	with	IN
55555	1331	24	grated	grate	VBN
55555	1331	25	cheese	cheese	NN
55555	1331	26	,	,	,
55555	1331	27	and	and	CC
55555	1331	28	garnish	garnish	VB
55555	1331	29	with	with	IN
55555	1331	30	watercress	watercress	NN
55555	1331	31	or	or	CC
55555	1331	32	parsley	parsley	NN
55555	1331	33	.	.	.
55555	1332	1	SWISS	swiss	JJ
55555	1332	2	CHEESE	cheese	NN
55555	1332	3	CROQUETTES	croquette	NNS
55555	1332	4	Melt	melt	NN
55555	1332	5	3	3	CD
55555	1332	6	tablespoons	tablespoon	NNS
55555	1332	7	of	of	IN
55555	1332	8	butter	butter	NN
55555	1332	9	,	,	,
55555	1332	10	add	add	VB
55555	1332	11	a	a	DT
55555	1332	12	few	few	JJ
55555	1332	13	drops	drop	NNS
55555	1332	14	of	of	IN
55555	1332	15	onion	onion	NN
55555	1332	16	juice	juice	NN
55555	1332	17	,	,	,
55555	1332	18	1/4	1/4	CD
55555	1332	19	cup	cup	NN
55555	1332	20	of	of	IN
55555	1332	21	flour	flour	NN
55555	1332	22	,	,	,
55555	1332	23	1/2	1/2	CD
55555	1332	24	cup	cup	NN
55555	1332	25	of	of	IN
55555	1332	26	milk	milk	NN
55555	1332	27	,	,	,
55555	1332	28	the	the	DT
55555	1332	29	yolks	yolk	NNS
55555	1332	30	of	of	IN
55555	1332	31	2	2	CD
55555	1332	32	eggs	egg	NNS
55555	1332	33	,	,	,
55555	1332	34	1	1	CD
55555	1332	35	cup	cup	NN
55555	1332	36	of	of	IN
55555	1332	37	grated	grate	VBN
55555	1332	38	American	american	JJ
55555	1332	39	cheese	cheese	NN
55555	1332	40	,	,	,
55555	1332	41	and	and	CC
55555	1332	42	1/2	1/2	CD
55555	1332	43	cup	cup	NN
55555	1332	44	of	of	IN
55555	1332	45	Swiss	swiss	JJ
55555	1332	46	cheese	cheese	NN
55555	1332	47	cut	cut	NN
55555	1332	48	into	into	IN
55555	1332	49	small	small	JJ
55555	1332	50	pieces	piece	NNS
55555	1332	51	.	.	.
55555	1333	1	Let	let	VB
55555	1333	2	cook	cook	NN
55555	1333	3	in	in	IN
55555	1333	4	a	a	DT
55555	1333	5	double	double	JJ
55555	1333	6	boiler	boiler	NN
55555	1333	7	until	until	IN
55555	1333	8	the	the	DT
55555	1333	9	cheese	cheese	NN
55555	1333	10	is	be	VBZ
55555	1333	11	melted	melt	VBN
55555	1333	12	,	,	,
55555	1333	13	then	then	RB
55555	1333	14	season	season	VB
55555	1333	15	with	with	IN
55555	1333	16	salt	salt	NN
55555	1333	17	and	and	CC
55555	1333	18	cayenne	cayenne	NN
55555	1333	19	;	;	:
55555	1333	20	let	let	VB
55555	1333	21	cool	cool	JJ
55555	1333	22	,	,	,
55555	1333	23	then	then	RB
55555	1333	24	shape	shape	VB
55555	1333	25	into	into	IN
55555	1333	26	croquettes	croquette	NNS
55555	1333	27	,	,	,
55555	1333	28	roll	roll	VB
55555	1333	29	in	in	IN
55555	1333	30	crumbs	crumb	NNS
55555	1333	31	,	,	,
55555	1333	32	and	and	CC
55555	1333	33	fry	fry	VB
55555	1333	34	in	in	IN
55555	1333	35	deep	deep	JJ
55555	1333	36	fat	fat	NN
55555	1333	37	.	.	.
55555	1334	1	CHESTNUT	CHESTNUT	NNS
55555	1334	2	CROQUETTES	croquette	NNS
55555	1334	3	Peel	peel	NN
55555	1334	4	,	,	,
55555	1334	5	blanch	blanch	NN
55555	1334	6	,	,	,
55555	1334	7	and	and	CC
55555	1334	8	chop	chop	VB
55555	1334	9	fine	fine	JJ
55555	1334	10	enough	enough	JJ
55555	1334	11	Italian	italian	JJ
55555	1334	12	chestnuts	chestnut	NNS
55555	1334	13	to	to	TO
55555	1334	14	make	make	VB
55555	1334	15	2	2	CD
55555	1334	16	cups	cup	NNS
55555	1334	17	,	,	,
55555	1334	18	and	and	CC
55555	1334	19	boil	boil	VB
55555	1334	20	them	-PRON-	PRP
55555	1334	21	in	in	IN
55555	1334	22	water	water	NN
55555	1334	23	or	or	CC
55555	1334	24	milk	milk	NN
55555	1334	25	to	to	TO
55555	1334	26	cover	cover	VB
55555	1334	27	them	-PRON-	PRP
55555	1334	28	for	for	IN
55555	1334	29	three	three	CD
55555	1334	30	quarters	quarter	NNS
55555	1334	31	of	of	IN
55555	1334	32	an	an	DT
55555	1334	33	hour	hour	NN
55555	1334	34	or	or	CC
55555	1334	35	until	until	IN
55555	1334	36	they	-PRON-	PRP
55555	1334	37	are	be	VBP
55555	1334	38	tender	tender	JJ
55555	1334	39	and	and	CC
55555	1334	40	the	the	DT
55555	1334	41	milk	milk	NN
55555	1334	42	absorbed	absorb	VBN
55555	1334	43	;	;	:
55555	1334	44	let	let	VB
55555	1334	45	cool	cool	RB
55555	1334	46	somewhat	somewhat	RB
55555	1334	47	,	,	,
55555	1334	48	then	then	RB
55555	1334	49	add	add	VB
55555	1334	50	1	1	CD
55555	1334	51	cup	cup	NN
55555	1334	52	of	of	IN
55555	1334	53	bread	bread	NN
55555	1334	54	crumbs	crumb	NNS
55555	1334	55	,	,	,
55555	1334	56	and	and	CC
55555	1334	57	1	1	CD
55555	1334	58	beaten	beat	VBN
55555	1334	59	egg	egg	NN
55555	1334	60	,	,	,
55555	1334	61	and	and	CC
55555	1334	62	1/2	1/2	CD
55555	1334	63	teaspoon	teaspoon	NN
55555	1334	64	of	of	IN
55555	1334	65	salt	salt	NN
55555	1334	66	.	.	.
55555	1335	1	Shape	shape	VB
55555	1335	2	into	into	IN
55555	1335	3	croquettes	croquette	NNS
55555	1335	4	,	,	,
55555	1335	5	roll	roll	VB
55555	1335	6	in	in	IN
55555	1335	7	egg	egg	NN
55555	1335	8	and	and	CC
55555	1335	9	crumbs	crumb	NNS
55555	1335	10	,	,	,
55555	1335	11	and	and	CC
55555	1335	12	fry	fry	VB
55555	1335	13	in	in	IN
55555	1335	14	deep	deep	JJ
55555	1335	15	fat	fat	NN
55555	1335	16	.	.	.
55555	1336	1	Serve	serve	VB
55555	1336	2	with	with	IN
55555	1336	3	mushroom	mushroom	NN
55555	1336	4	sauce	sauce	NN
55555	1336	5	or	or	CC
55555	1336	6	as	as	IN
55555	1336	7	a	a	DT
55555	1336	8	garnish	garnish	NN
55555	1336	9	.	.	.
55555	1337	1	EGG	EGG	NNP
55555	1337	2	CROQUETTES	croquette	NNS
55555	1337	3	Hard	hard	RB
55555	1337	4	boil	boil	VBP
55555	1337	5	10	10	CD
55555	1337	6	or	or	CC
55555	1337	7	12	12	CD
55555	1337	8	eggs	egg	NNS
55555	1337	9	,	,	,
55555	1337	10	add	add	VB
55555	1337	11	to	to	IN
55555	1337	12	them	-PRON-	PRP
55555	1337	13	1	1	CD
55555	1337	14	tablespoon	tablespoon	NN
55555	1337	15	of	of	IN
55555	1337	16	chopped	chop	VBN
55555	1337	17	parsley	parsley	NN
55555	1337	18	,	,	,
55555	1337	19	chop	chop	VB
55555	1337	20	very	very	RB
55555	1337	21	fine	fine	RB
55555	1337	22	,	,	,
55555	1337	23	and	and	CC
55555	1337	24	season	season	NN
55555	1337	25	highly	highly	RB
55555	1337	26	;	;	:
55555	1337	27	then	then	RB
55555	1337	28	moisten	moisten	VB
55555	1337	29	with	with	IN
55555	1337	30	milk	milk	NN
55555	1337	31	or	or	CC
55555	1337	32	cream	cream	NN
55555	1337	33	.	.	.
55555	1338	1	Mould	Mould	NNP
55555	1338	2	into	into	IN
55555	1338	3	shape	shape	NN
55555	1338	4	,	,	,
55555	1338	5	roll	roll	NN
55555	1338	6	in	in	IN
55555	1338	7	egg	egg	NN
55555	1338	8	and	and	CC
55555	1338	9	crumbs	crumb	NNS
55555	1338	10	,	,	,
55555	1338	11	and	and	CC
55555	1338	12	fry	fry	VB
55555	1338	13	in	in	IN
55555	1338	14	hot	hot	JJ
55555	1338	15	fat	fat	NN
55555	1338	16	.	.	.
55555	1339	1	Serve	serve	VB
55555	1339	2	as	as	IN
55555	1339	3	a	a	DT
55555	1339	4	garnish	garnish	NN
55555	1339	5	to	to	IN
55555	1339	6	rice	rice	NN
55555	1339	7	or	or	CC
55555	1339	8	tomatoes	tomato	NNS
55555	1339	9	,	,	,
55555	1339	10	or	or	CC
55555	1339	11	as	as	IN
55555	1339	12	a	a	DT
55555	1339	13	separate	separate	JJ
55555	1339	14	dish	dish	NN
55555	1339	15	alone	alone	RB
55555	1339	16	,	,	,
55555	1339	17	or	or	CC
55555	1339	18	with	with	IN
55555	1339	19	curry	curry	NN
55555	1339	20	sauce	sauce	NN
55555	1339	21	,	,	,
55555	1339	22	horse	horse	NN
55555	1339	23	-	-	HYPH
55555	1339	24	radish	radish	NN
55555	1339	25	sauce	sauce	NN
55555	1339	26	,	,	,
55555	1339	27	tomato	tomato	NN
55555	1339	28	sauce	sauce	NN
55555	1339	29	,	,	,
55555	1339	30	or	or	CC
55555	1339	31	devilled	devil	VBD
55555	1339	32	sauce	sauce	NN
55555	1339	33	.	.	.
55555	1340	1	FARINA	FARINA	NNS
55555	1340	2	CROQUETTES	croquette	NNS
55555	1340	3	Put	Put	VBD
55555	1340	4	2	2	CD
55555	1340	5	cups	cup	NNS
55555	1340	6	of	of	IN
55555	1340	7	milk	milk	NN
55555	1340	8	in	in	IN
55555	1340	9	a	a	DT
55555	1340	10	double	double	JJ
55555	1340	11	boiler	boiler	NN
55555	1340	12	,	,	,
55555	1340	13	and	and	CC
55555	1340	14	when	when	WRB
55555	1340	15	hot	hot	JJ
55555	1340	16	add	add	NN
55555	1340	17	1	1	CD
55555	1340	18	cup	cup	NN
55555	1340	19	of	of	IN
55555	1340	20	farina	farina	NNP
55555	1340	21	and	and	CC
55555	1340	22	some	some	DT
55555	1340	23	salt	salt	NN
55555	1340	24	.	.	.
55555	1341	1	Cook	cook	VB
55555	1341	2	until	until	IN
55555	1341	3	well	well	RB
55555	1341	4	thickened	thicken	VBD
55555	1341	5	,	,	,
55555	1341	6	and	and	CC
55555	1341	7	then	then	RB
55555	1341	8	whip	whip	VB
55555	1341	9	vigorously	vigorously	RB
55555	1341	10	into	into	IN
55555	1341	11	it	-PRON-	PRP
55555	1341	12	1	1	CD
55555	1341	13	beaten	beat	VBN
55555	1341	14	egg	egg	NN
55555	1341	15	.	.	.
55555	1342	1	Let	let	VB
55555	1342	2	cool	cool	JJ
55555	1342	3	,	,	,
55555	1342	4	mould	mould	NNP
55555	1342	5	into	into	IN
55555	1342	6	croquettes	croquette	NNS
55555	1342	7	,	,	,
55555	1342	8	dip	dip	NN
55555	1342	9	in	in	IN
55555	1342	10	crumbs	crumb	NNS
55555	1342	11	,	,	,
55555	1342	12	and	and	CC
55555	1342	13	fry	fry	VB
55555	1342	14	in	in	IN
55555	1342	15	hot	hot	JJ
55555	1342	16	fat	fat	NN
55555	1342	17	.	.	.
55555	1343	1	Serve	serve	VB
55555	1343	2	with	with	IN
55555	1343	3	savoury	savoury	NN
55555	1343	4	sauce	sauce	NN
55555	1343	5	or	or	CC
55555	1343	6	with	with	IN
55555	1343	7	jelly	jelly	RB
55555	1343	8	melted	melt	VBN
55555	1343	9	to	to	IN
55555	1343	10	the	the	DT
55555	1343	11	consistency	consistency	NN
55555	1343	12	of	of	IN
55555	1343	13	cream	cream	NN
55555	1343	14	.	.	.
55555	1344	1	HOMINY	HOMINY	NNP
55555	1344	2	CROQUETTES	croquette	NNS
55555	1344	3	Put	put	VBP
55555	1344	4	1	1	CD
55555	1344	5	pint	pint	NN
55555	1344	6	of	of	IN
55555	1344	7	cooked	cooked	JJ
55555	1344	8	hominy	hominy	NNP
55555	1344	9	into	into	IN
55555	1344	10	a	a	DT
55555	1344	11	saucepan	saucepan	NN
55555	1344	12	,	,	,
55555	1344	13	add	add	VB
55555	1344	14	2	2	CD
55555	1344	15	tablespoons	tablespoon	NNS
55555	1344	16	of	of	IN
55555	1344	17	cream	cream	NN
55555	1344	18	or	or	CC
55555	1344	19	milk	milk	NN
55555	1344	20	,	,	,
55555	1344	21	and	and	CC
55555	1344	22	stir	stir	VB
55555	1344	23	over	over	IN
55555	1344	24	the	the	DT
55555	1344	25	fire	fire	NN
55555	1344	26	until	until	IN
55555	1344	27	hot	hot	JJ
55555	1344	28	,	,	,
55555	1344	29	then	then	RB
55555	1344	30	remove	remove	VB
55555	1344	31	from	from	IN
55555	1344	32	the	the	DT
55555	1344	33	fire	fire	NN
55555	1344	34	and	and	CC
55555	1344	35	season	season	NN
55555	1344	36	with	with	IN
55555	1344	37	salt	salt	NN
55555	1344	38	;	;	:
55555	1344	39	add	add	VB
55555	1344	40	the	the	DT
55555	1344	41	yolks	yolk	NNS
55555	1344	42	of	of	IN
55555	1344	43	2	2	CD
55555	1344	44	eggs	egg	NNS
55555	1344	45	lightly	lightly	RB
55555	1344	46	beaten	beat	VBN
55555	1344	47	,	,	,
55555	1344	48	shape	shape	VB
55555	1344	49	into	into	IN
55555	1344	50	croquettes	croquette	NNS
55555	1344	51	,	,	,
55555	1344	52	roll	roll	VB
55555	1344	53	in	in	IN
55555	1344	54	crumbs	crumb	NNS
55555	1344	55	,	,	,
55555	1344	56	and	and	CC
55555	1344	57	fry	fry	VB
55555	1344	58	until	until	IN
55555	1344	59	nicely	nicely	RB
55555	1344	60	browned	brown	VBN
55555	1344	61	.	.	.
55555	1345	1	Serve	serve	VB
55555	1345	2	with	with	IN
55555	1345	3	some	some	DT
55555	1345	4	savoury	savoury	NN
55555	1345	5	sauce	sauce	NN
55555	1345	6	or	or	CC
55555	1345	7	as	as	IN
55555	1345	8	a	a	DT
55555	1345	9	garnish	garnish	NN
55555	1345	10	to	to	IN
55555	1345	11	scrambled	scramble	VBN
55555	1345	12	or	or	CC
55555	1345	13	fried	fry	VBN
55555	1345	14	eggs	egg	NNS
55555	1345	15	.	.	.
55555	1346	1	LENTIL	LENTIL	NNP
55555	1346	2	CROQUETTES	croquette	NNS
55555	1346	3	Put	put	VBP
55555	1346	4	1	1	CD
55555	1346	5	cup	cup	NN
55555	1346	6	of	of	IN
55555	1346	7	well	well	RB
55555	1346	8	-	-	HYPH
55555	1346	9	washed	wash	VBN
55555	1346	10	lentils	lentil	NNS
55555	1346	11	into	into	IN
55555	1346	12	3	3	CD
55555	1346	13	cups	cup	NNS
55555	1346	14	of	of	IN
55555	1346	15	water	water	NN
55555	1346	16	or	or	CC
55555	1346	17	vegetable	vegetable	NN
55555	1346	18	broth	broth	NN
55555	1346	19	when	when	WRB
55555	1346	20	at	at	IN
55555	1346	21	boiling	boiling	NN
55555	1346	22	point	point	NN
55555	1346	23	,	,	,
55555	1346	24	and	and	CC
55555	1346	25	let	let	VB
55555	1346	26	them	-PRON-	PRP
55555	1346	27	cook	cook	VB
55555	1346	28	slowly	slowly	RB
55555	1346	29	for	for	IN
55555	1346	30	an	an	DT
55555	1346	31	hour	hour	NN
55555	1346	32	or	or	CC
55555	1346	33	until	until	IN
55555	1346	34	tender	tender	NN
55555	1346	35	,	,	,
55555	1346	36	strain	strain	VB
55555	1346	37	them	-PRON-	PRP
55555	1346	38	,	,	,
55555	1346	39	and	and	CC
55555	1346	40	mash	mash	VB
55555	1346	41	them	-PRON-	PRP
55555	1346	42	in	in	IN
55555	1346	43	water	water	NN
55555	1346	44	,	,	,
55555	1346	45	and	and	CC
55555	1346	46	let	let	VB
55555	1346	47	them	-PRON-	PRP
55555	1346	48	cool	cool	VB
55555	1346	49	.	.	.
55555	1347	1	Put	put	NN
55555	1347	2	1	1	CD
55555	1347	3	tablespoon	tablespoon	NN
55555	1347	4	of	of	IN
55555	1347	5	butter	butter	NN
55555	1347	6	in	in	IN
55555	1347	7	a	a	DT
55555	1347	8	saucepan	saucepan	NN
55555	1347	9	,	,	,
55555	1347	10	and	and	CC
55555	1347	11	when	when	WRB
55555	1347	12	melted	melt	VBN
55555	1347	13	add	add	VBP
55555	1347	14	1	1	CD
55555	1347	15	finely	finely	RB
55555	1347	16	chopped	chop	VBN
55555	1347	17	onion	onion	NN
55555	1347	18	,	,	,
55555	1347	19	and	and	CC
55555	1347	20	let	let	VB
55555	1347	21	cook	cook	NN
55555	1347	22	for	for	IN
55555	1347	23	ten	ten	CD
55555	1347	24	minutes	minute	NNS
55555	1347	25	;	;	:
55555	1347	26	add	add	VB
55555	1347	27	this	this	DT
55555	1347	28	to	to	IN
55555	1347	29	the	the	DT
55555	1347	30	lentils	lentil	NNS
55555	1347	31	,	,	,
55555	1347	32	with	with	IN
55555	1347	33	2	2	CD
55555	1347	34	slices	slice	NNS
55555	1347	35	of	of	IN
55555	1347	36	bread	bread	NN
55555	1347	37	which	which	WDT
55555	1347	38	have	have	VBP
55555	1347	39	been	be	VBN
55555	1347	40	well	well	RB
55555	1347	41	soaked	soak	VBN
55555	1347	42	in	in	IN
55555	1347	43	milk	milk	NN
55555	1347	44	,	,	,
55555	1347	45	2	2	CD
55555	1347	46	beaten	beat	VBN
55555	1347	47	eggs	egg	NNS
55555	1347	48	,	,	,
55555	1347	49	and	and	CC
55555	1347	50	enough	enough	JJ
55555	1347	51	fine	fine	JJ
55555	1347	52	bread	bread	NN
55555	1347	53	crumbs	crumb	VBZ
55555	1347	54	to	to	TO
55555	1347	55	make	make	VB
55555	1347	56	the	the	DT
55555	1347	57	mixture	mixture	NN
55555	1347	58	thick	thick	JJ
55555	1347	59	enough	enough	RB
55555	1347	60	to	to	TO
55555	1347	61	form	form	VB
55555	1347	62	into	into	IN
55555	1347	63	croquettes	croquette	NNS
55555	1347	64	.	.	.
55555	1348	1	Season	season	NN
55555	1348	2	highly	highly	RB
55555	1348	3	with	with	IN
55555	1348	4	salt	salt	NN
55555	1348	5	and	and	CC
55555	1348	6	pepper	pepper	NN
55555	1348	7	,	,	,
55555	1348	8	shape	shape	NN
55555	1348	9	into	into	IN
55555	1348	10	form	form	NN
55555	1348	11	,	,	,
55555	1348	12	roll	roll	VB
55555	1348	13	in	in	IN
55555	1348	14	egg	egg	NN
55555	1348	15	,	,	,
55555	1348	16	and	and	CC
55555	1348	17	then	then	RB
55555	1348	18	in	in	IN
55555	1348	19	crumbs	crumb	NNS
55555	1348	20	,	,	,
55555	1348	21	put	put	VBN
55555	1348	22	in	in	RP
55555	1348	23	a	a	DT
55555	1348	24	frying	frying	JJ
55555	1348	25	basket	basket	NN
55555	1348	26	,	,	,
55555	1348	27	and	and	CC
55555	1348	28	fry	fry	VB
55555	1348	29	in	in	IN
55555	1348	30	deep	deep	JJ
55555	1348	31	fat	fat	NN
55555	1348	32	.	.	.
55555	1349	1	Serve	serve	VB
55555	1349	2	with	with	IN
55555	1349	3	horse	horse	NN
55555	1349	4	-	-	HYPH
55555	1349	5	radish	radish	NN
55555	1349	6	or	or	CC
55555	1349	7	onion	onion	NN
55555	1349	8	sauce	sauce	NN
55555	1349	9	.	.	.
55555	1350	1	Lentil	Lentil	NNP
55555	1350	2	croquettes	croquette	NNS
55555	1350	3	may	may	MD
55555	1350	4	also	also	RB
55555	1350	5	be	be	VB
55555	1350	6	served	serve	VBN
55555	1350	7	with	with	IN
55555	1350	8	caper	caper	NN
55555	1350	9	sauce	sauce	NN
55555	1350	10	,	,	,
55555	1350	11	and	and	CC
55555	1350	12	each	each	DT
55555	1350	13	croquette	croquette	NNP
55555	1350	14	garnished	garnish	VBD
55555	1350	15	with	with	IN
55555	1350	16	a	a	DT
55555	1350	17	slice	slice	NN
55555	1350	18	of	of	IN
55555	1350	19	seeded	seeded	JJ
55555	1350	20	lemon	lemon	NN
55555	1350	21	.	.	.
55555	1351	1	MACARONI	MACARONI	NNP
55555	1351	2	CROQUETTES	croquette	NNS
55555	1351	3	Have	have	VBP
55555	1351	4	ready	ready	JJ
55555	1351	5	a	a	DT
55555	1351	6	kettle	kettle	NN
55555	1351	7	of	of	IN
55555	1351	8	salted	salt	VBN
55555	1351	9	boiling	boiling	NN
55555	1351	10	water	water	NN
55555	1351	11	,	,	,
55555	1351	12	then	then	RB
55555	1351	13	shake	shake	VB
55555	1351	14	into	into	IN
55555	1351	15	it	-PRON-	PRP
55555	1351	16	1/2	1/2	CD
55555	1351	17	cup	cup	NN
55555	1351	18	of	of	IN
55555	1351	19	macaroni	macaroni	NNP
55555	1351	20	,	,	,
55555	1351	21	and	and	CC
55555	1351	22	let	let	VB
55555	1351	23	boil	boil	VB
55555	1351	24	briskly	briskly	RB
55555	1351	25	for	for	IN
55555	1351	26	half	half	PDT
55555	1351	27	an	an	DT
55555	1351	28	hour	hour	NN
55555	1351	29	;	;	:
55555	1351	30	then	then	RB
55555	1351	31	drain	drain	VB
55555	1351	32	,	,	,
55555	1351	33	and	and	CC
55555	1351	34	cut	cut	VBD
55555	1351	35	into	into	IN
55555	1351	36	small	small	JJ
55555	1351	37	pieces	piece	NNS
55555	1351	38	.	.	.
55555	1352	1	While	while	IN
55555	1352	2	the	the	DT
55555	1352	3	macaroni	macaroni	NN
55555	1352	4	is	be	VBZ
55555	1352	5	cooking	cooking	NN
55555	1352	6	,	,	,
55555	1352	7	make	make	VB
55555	1352	8	a	a	DT
55555	1352	9	sauce	sauce	NN
55555	1352	10	of	of	IN
55555	1352	11	1	1	CD
55555	1352	12	cup	cup	NN
55555	1352	13	of	of	IN
55555	1352	14	hot	hot	JJ
55555	1352	15	milk	milk	NN
55555	1352	16	to	to	IN
55555	1352	17	which	which	WDT
55555	1352	18	is	be	VBZ
55555	1352	19	added	add	VBN
55555	1352	20	1	1	CD
55555	1352	21	tablespoon	tablespoon	NN
55555	1352	22	of	of	IN
55555	1352	23	butter	butter	NN
55555	1352	24	and	and	CC
55555	1352	25	2	2	CD
55555	1352	26	tablespoons	tablespoon	NNS
55555	1352	27	of	of	IN
55555	1352	28	flour	flour	NN
55555	1352	29	rubbed	rub	VBN
55555	1352	30	together	together	RB
55555	1352	31	,	,	,
55555	1352	32	to	to	TO
55555	1352	33	which	which	WDT
55555	1352	34	add	add	VB
55555	1352	35	,	,	,
55555	1352	36	when	when	WRB
55555	1352	37	thickened	thicken	VBN
55555	1352	38	,	,	,
55555	1352	39	the	the	DT
55555	1352	40	yolks	yolk	NNS
55555	1352	41	of	of	IN
55555	1352	42	2	2	CD
55555	1352	43	eggs	egg	NNS
55555	1352	44	well	well	RB
55555	1352	45	beaten	beat	VBN
55555	1352	46	,	,	,
55555	1352	47	1	1	CD
55555	1352	48	teaspoon	teaspoon	NN
55555	1352	49	of	of	IN
55555	1352	50	salt	salt	NN
55555	1352	51	,	,	,
55555	1352	52	1	1	CD
55555	1352	53	saltspoon	saltspoon	NN
55555	1352	54	of	of	IN
55555	1352	55	pepper	pepper	NN
55555	1352	56	,	,	,
55555	1352	57	and	and	CC
55555	1352	58	the	the	DT
55555	1352	59	chopped	chop	VBN
55555	1352	60	macaroni	macaroni	NN
55555	1352	61	(	(	-LRB-
55555	1352	62	the	the	DT
55555	1352	63	sauce	sauce	NN
55555	1352	64	must	must	MD
55555	1352	65	not	not	RB
55555	1352	66	cook	cook	VB
55555	1352	67	after	after	IN
55555	1352	68	the	the	DT
55555	1352	69	eggs	egg	NNS
55555	1352	70	are	be	VBP
55555	1352	71	added	add	VBN
55555	1352	72	)	)	-RRB-
55555	1352	73	.	.	.
55555	1353	1	Turn	turn	VB
55555	1353	2	out	out	RP
55555	1353	3	to	to	IN
55555	1353	4	cool	cool	JJ
55555	1353	5	,	,	,
55555	1353	6	and	and	CC
55555	1353	7	when	when	WRB
55555	1353	8	cold	cold	JJ
55555	1353	9	form	form	NN
55555	1353	10	into	into	IN
55555	1353	11	pyramid	pyramid	NN
55555	1353	12	-	-	HYPH
55555	1353	13	shaped	shape	VBN
55555	1353	14	croquettes	croquette	NNS
55555	1353	15	,	,	,
55555	1353	16	roll	roll	VB
55555	1353	17	in	in	IN
55555	1353	18	egg	egg	NN
55555	1353	19	and	and	CC
55555	1353	20	crumbs	crumb	NNS
55555	1353	21	,	,	,
55555	1353	22	and	and	CC
55555	1353	23	fry	fry	VB
55555	1353	24	in	in	IN
55555	1353	25	deep	deep	JJ
55555	1353	26	fat	fat	NN
55555	1353	27	.	.	.
55555	1354	1	Serve	serve	VB
55555	1354	2	with	with	IN
55555	1354	3	tomato	tomato	NN
55555	1354	4	sauce	sauce	NN
55555	1354	5	and	and	CC
55555	1354	6	a	a	DT
55555	1354	7	little	little	JJ
55555	1354	8	sprinkling	sprinkling	NN
55555	1354	9	of	of	IN
55555	1354	10	grated	grate	VBN
55555	1354	11	cheese	cheese	NN
55555	1354	12	.	.	.
55555	1355	1	ITALIAN	italian	JJ
55555	1355	2	CROQUETTES	croquette	NNS
55555	1355	3	Put	put	VBP
55555	1355	4	1	1	CD
55555	1355	5	tablespoon	tablespoon	NN
55555	1355	6	of	of	IN
55555	1355	7	butter	butter	NN
55555	1355	8	in	in	IN
55555	1355	9	a	a	DT
55555	1355	10	saucepan	saucepan	NN
55555	1355	11	,	,	,
55555	1355	12	and	and	CC
55555	1355	13	when	when	WRB
55555	1355	14	melted	melt	VBN
55555	1355	15	add	add	VBP
55555	1355	16	1	1	CD
55555	1355	17	finely	finely	RB
55555	1355	18	chopped	chop	VBN
55555	1355	19	onion	onion	NN
55555	1355	20	,	,	,
55555	1355	21	let	let	VB
55555	1355	22	cook	cook	NN
55555	1355	23	slowly	slowly	RB
55555	1355	24	for	for	IN
55555	1355	25	five	five	CD
55555	1355	26	minutes	minute	NNS
55555	1355	27	,	,	,
55555	1355	28	then	then	RB
55555	1355	29	add	add	VB
55555	1355	30	2	2	CD
55555	1355	31	cups	cup	NNS
55555	1355	32	of	of	IN
55555	1355	33	boiled	boil	VBN
55555	1355	34	macaroni	macaroni	NNP
55555	1355	35	,	,	,
55555	1355	36	1	1	CD
55555	1355	37	cup	cup	NN
55555	1355	38	of	of	IN
55555	1355	39	milk	milk	NN
55555	1355	40	,	,	,
55555	1355	41	cover	cover	NN
55555	1355	42	,	,	,
55555	1355	43	and	and	CC
55555	1355	44	stirring	stir	VBG
55555	1355	45	frequently	frequently	RB
55555	1355	46	let	let	VBP
55555	1355	47	simmer	simmer	NN
55555	1355	48	slowly	slowly	RB
55555	1355	49	for	for	IN
55555	1355	50	half	half	PDT
55555	1355	51	an	an	DT
55555	1355	52	hour	hour	NN
55555	1355	53	or	or	CC
55555	1355	54	until	until	IN
55555	1355	55	the	the	DT
55555	1355	56	milk	milk	NN
55555	1355	57	is	be	VBZ
55555	1355	58	absorbed	absorb	VBN
55555	1355	59	;	;	:
55555	1355	60	add	add	VB
55555	1355	61	1	1	CD
55555	1355	62	cup	cup	NN
55555	1355	63	of	of	IN
55555	1355	64	drained	drain	VBN
55555	1355	65	canned	canned	JJ
55555	1355	66	tomatoes	tomato	NNS
55555	1355	67	,	,	,
55555	1355	68	or	or	CC
55555	1355	69	2	2	CD
55555	1355	70	or	or	CC
55555	1355	71	3	3	CD
55555	1355	72	chopped	chop	VBN
55555	1355	73	fresh	fresh	JJ
55555	1355	74	ones	one	NNS
55555	1355	75	,	,	,
55555	1355	76	and	and	CC
55555	1355	77	1	1	CD
55555	1355	78	tablespoon	tablespoon	NN
55555	1355	79	of	of	IN
55555	1355	80	grated	grate	VBN
55555	1355	81	cheese	cheese	NN
55555	1355	82	,	,	,
55555	1355	83	1	1	CD
55555	1355	84	teaspoon	teaspoon	NN
55555	1355	85	of	of	IN
55555	1355	86	mixed	mixed	JJ
55555	1355	87	mustard	mustard	NN
55555	1355	88	,	,	,
55555	1355	89	1	1	CD
55555	1355	90	tablespoon	tablespoon	NN
55555	1355	91	of	of	IN
55555	1355	92	highly	highly	RB
55555	1355	93	flavoured	flavour	VBN
55555	1355	94	catsup	catsup	NN
55555	1355	95	,	,	,
55555	1355	96	salt	salt	NN
55555	1355	97	and	and	CC
55555	1355	98	pepper	pepper	NN
55555	1355	99	.	.	.
55555	1356	1	Cook	cook	VB
55555	1356	2	for	for	IN
55555	1356	3	ten	ten	CD
55555	1356	4	minutes	minute	NNS
55555	1356	5	more	more	RBR
55555	1356	6	,	,	,
55555	1356	7	then	then	RB
55555	1356	8	add	add	VB
55555	1356	9	1/2	1/2	CD
55555	1356	10	cup	cup	NN
55555	1356	11	of	of	IN
55555	1356	12	bread	bread	NN
55555	1356	13	crumbs	crumb	NNS
55555	1356	14	and	and	CC
55555	1356	15	2	2	CD
55555	1356	16	teaspoons	teaspoon	NNS
55555	1356	17	of	of	IN
55555	1356	18	chopped	chop	VBN
55555	1356	19	parsley	parsley	NN
55555	1356	20	.	.	.
55555	1357	1	Turn	turn	VB
55555	1357	2	into	into	IN
55555	1357	3	a	a	DT
55555	1357	4	bowl	bowl	NN
55555	1357	5	,	,	,
55555	1357	6	and	and	CC
55555	1357	7	when	when	WRB
55555	1357	8	somewhat	somewhat	RB
55555	1357	9	cooled	cool	VBD
55555	1357	10	add	add	VBP
55555	1357	11	1	1	CD
55555	1357	12	beaten	beat	VBN
55555	1357	13	egg	egg	NN
55555	1357	14	and	and	CC
55555	1357	15	stir	stir	VB
55555	1357	16	it	-PRON-	PRP
55555	1357	17	well	well	RB
55555	1357	18	through	through	IN
55555	1357	19	the	the	DT
55555	1357	20	mixture	mixture	NN
55555	1357	21	.	.	.
55555	1358	1	When	when	WRB
55555	1358	2	cool	cool	JJ
55555	1358	3	and	and	CC
55555	1358	4	firm	firm	JJ
55555	1358	5	form	form	NN
55555	1358	6	into	into	IN
55555	1358	7	shapes	shape	NNS
55555	1358	8	,	,	,
55555	1358	9	brush	brush	NN
55555	1358	10	with	with	IN
55555	1358	11	egg	egg	NN
55555	1358	12	,	,	,
55555	1358	13	roll	roll	VB
55555	1358	14	in	in	IN
55555	1358	15	crumbs	crumb	NNS
55555	1358	16	,	,	,
55555	1358	17	and	and	CC
55555	1358	18	fry	fry	VB
55555	1358	19	a	a	DT
55555	1358	20	golden	golden	JJ
55555	1358	21	brown	brown	NN
55555	1358	22	in	in	IN
55555	1358	23	deep	deep	JJ
55555	1358	24	fat	fat	NN
55555	1358	25	.	.	.
55555	1359	1	Serve	serve	VB
55555	1359	2	plain	plain	JJ
55555	1359	3	or	or	CC
55555	1359	4	with	with	IN
55555	1359	5	tomato	tomato	NN
55555	1359	6	or	or	CC
55555	1359	7	curry	curry	NN
55555	1359	8	sauce	sauce	NN
55555	1359	9	.	.	.
55555	1360	1	TOMATO	tomato	NN
55555	1360	2	CROQUETTES	croquette	NNS
55555	1360	3	Take	take	VBP
55555	1360	4	3/4	3/4	CD
55555	1360	5	of	of	IN
55555	1360	6	a	a	DT
55555	1360	7	cup	cup	NN
55555	1360	8	of	of	IN
55555	1360	9	stewed	stew	VBN
55555	1360	10	tomatoes	tomato	NNS
55555	1360	11	without	without	IN
55555	1360	12	any	any	DT
55555	1360	13	juice	juice	NN
55555	1360	14	,	,	,
55555	1360	15	put	put	VBN
55555	1360	16	in	in	IN
55555	1360	17	a	a	DT
55555	1360	18	saucepan	saucepan	NN
55555	1360	19	over	over	IN
55555	1360	20	the	the	DT
55555	1360	21	fire	fire	NN
55555	1360	22	,	,	,
55555	1360	23	and	and	CC
55555	1360	24	stir	stir	VB
55555	1360	25	into	into	IN
55555	1360	26	them	-PRON-	PRP
55555	1360	27	1	1	CD
55555	1360	28	tablespoon	tablespoon	NN
55555	1360	29	of	of	IN
55555	1360	30	butter	butter	NN
55555	1360	31	,	,	,
55555	1360	32	1	1	CD
55555	1360	33	cup	cup	NN
55555	1360	34	of	of	IN
55555	1360	35	mashed	mash	VBN
55555	1360	36	potatoes	potato	NNS
55555	1360	37	,	,	,
55555	1360	38	1/2	1/2	CD
55555	1360	39	cup	cup	NN
55555	1360	40	of	of	IN
55555	1360	41	grated	grate	VBN
55555	1360	42	bread	bread	NN
55555	1360	43	crumbs	crumb	NNS
55555	1360	44	,	,	,
55555	1360	45	and	and	CC
55555	1360	46	some	some	DT
55555	1360	47	salt	salt	NN
55555	1360	48	and	and	CC
55555	1360	49	pepper	pepper	NN
55555	1360	50	.	.	.
55555	1361	1	Mix	mix	VB
55555	1361	2	well	well	RB
55555	1361	3	together	together	RB
55555	1361	4	,	,	,
55555	1361	5	and	and	CC
55555	1361	6	then	then	RB
55555	1361	7	add	add	VB
55555	1361	8	1	1	CD
55555	1361	9	lightly	lightly	RB
55555	1361	10	beaten	beat	VBN
55555	1361	11	egg	egg	NN
55555	1361	12	.	.	.
55555	1362	1	Remove	remove	VB
55555	1362	2	from	from	IN
55555	1362	3	the	the	DT
55555	1362	4	fire	fire	NN
55555	1362	5	,	,	,
55555	1362	6	turn	turn	VB
55555	1362	7	into	into	IN
55555	1362	8	a	a	DT
55555	1362	9	deep	deep	JJ
55555	1362	10	plate	plate	NN
55555	1362	11	,	,	,
55555	1362	12	and	and	CC
55555	1362	13	when	when	WRB
55555	1362	14	cold	cold	JJ
55555	1362	15	form	form	NN
55555	1362	16	into	into	IN
55555	1362	17	croquettes	croquette	NNS
55555	1362	18	;	;	:
55555	1362	19	dip	dip	VB
55555	1362	20	each	each	DT
55555	1362	21	in	in	IN
55555	1362	22	egg	egg	NN
55555	1362	23	and	and	CC
55555	1362	24	bread	bread	NN
55555	1362	25	crumbs	crumb	NNS
55555	1362	26	,	,	,
55555	1362	27	fry	fry	VB
55555	1362	28	until	until	IN
55555	1362	29	brown	brown	NNP
55555	1362	30	,	,	,
55555	1362	31	and	and	CC
55555	1362	32	serve	serve	VB
55555	1362	33	with	with	IN
55555	1362	34	a	a	DT
55555	1362	35	savoury	savoury	NN
55555	1362	36	sauce	sauce	NN
55555	1362	37	.	.	.
55555	1363	1	DRIED	DRIED	NNP
55555	1363	2	PEA	PEA	NNP
55555	1363	3	CROQUETTES	croquette	NNS
55555	1363	4	Put	put	VBP
55555	1363	5	1	1	CD
55555	1363	6	cup	cup	NN
55555	1363	7	of	of	IN
55555	1363	8	dried	dry	VBN
55555	1363	9	peas	pea	NNS
55555	1363	10	in	in	IN
55555	1363	11	cold	cold	JJ
55555	1363	12	water	water	NN
55555	1363	13	or	or	CC
55555	1363	14	broth	broth	NN
55555	1363	15	,	,	,
55555	1363	16	let	let	VB
55555	1363	17	cook	cook	NN
55555	1363	18	for	for	IN
55555	1363	19	1	1	CD
55555	1363	20	1/2	1/2	CD
55555	1363	21	hours	hour	NNS
55555	1363	22	or	or	CC
55555	1363	23	until	until	IN
55555	1363	24	tender	tender	NN
55555	1363	25	,	,	,
55555	1363	26	then	then	RB
55555	1363	27	strain	strain	NN
55555	1363	28	and	and	CC
55555	1363	29	mash	mash	NN
55555	1363	30	.	.	.
55555	1364	1	Add	add	VB
55555	1364	2	to	to	IN
55555	1364	3	them	-PRON-	PRP
55555	1364	4	1	1	CD
55555	1364	5	finely	finely	RB
55555	1364	6	minced	mince	VBN
55555	1364	7	onion	onion	NN
55555	1364	8	which	which	WDT
55555	1364	9	has	have	VBZ
55555	1364	10	been	be	VBN
55555	1364	11	fried	fry	VBN
55555	1364	12	ten	ten	CD
55555	1364	13	minutes	minute	NNS
55555	1364	14	in	in	IN
55555	1364	15	1	1	CD
55555	1364	16	tablespoon	tablespoon	NN
55555	1364	17	of	of	IN
55555	1364	18	butter	butter	NN
55555	1364	19	,	,	,
55555	1364	20	salt	salt	NN
55555	1364	21	,	,	,
55555	1364	22	pepper	pepper	NN
55555	1364	23	,	,	,
55555	1364	24	2	2	CD
55555	1364	25	tablespoons	tablespoon	NNS
55555	1364	26	of	of	IN
55555	1364	27	flour	flour	NN
55555	1364	28	,	,	,
55555	1364	29	2	2	CD
55555	1364	30	eggs	egg	NNS
55555	1364	31	,	,	,
55555	1364	32	and	and	CC
55555	1364	33	bread	bread	NN
55555	1364	34	crumbs	crumb	NNS
55555	1364	35	to	to	TO
55555	1364	36	make	make	VB
55555	1364	37	stiff	stiff	JJ
55555	1364	38	enough	enough	RB
55555	1364	39	to	to	TO
55555	1364	40	shape	shape	VB
55555	1364	41	into	into	IN
55555	1364	42	croquettes	croquette	NNS
55555	1364	43	or	or	CC
55555	1364	44	flat	flat	JJ
55555	1364	45	cakes	cake	NNS
55555	1364	46	.	.	.
55555	1365	1	Roll	roll	VB
55555	1365	2	in	in	IN
55555	1365	3	crumbs	crumb	NNS
55555	1365	4	,	,	,
55555	1365	5	and	and	CC
55555	1365	6	fry	fry	VB
55555	1365	7	golden	golden	NNP
55555	1365	8	brown	brown	NNP
55555	1365	9	in	in	IN
55555	1365	10	deep	deep	JJ
55555	1365	11	fat	fat	NN
55555	1365	12	.	.	.
55555	1366	1	Serve	serve	VB
55555	1366	2	with	with	IN
55555	1366	3	onion	onion	NN
55555	1366	4	or	or	CC
55555	1366	5	tomato	tomato	NN
55555	1366	6	or	or	CC
55555	1366	7	mint	mint	NN
55555	1366	8	sauce	sauce	NN
55555	1366	9	.	.	.
55555	1367	1	NUT	NUT	NNP
55555	1367	2	CROQUETTES	croquette	NNS
55555	1367	3	WITH	with	IN
55555	1367	4	POTATO	POTATO	NNP
55555	1367	5	Chop	Chop	NNP
55555	1367	6	or	or	CC
55555	1367	7	grind	grind	NN
55555	1367	8	2	2	CD
55555	1367	9	cups	cup	NNS
55555	1367	10	of	of	IN
55555	1367	11	mixed	mix	VBN
55555	1367	12	nuts	nut	NNS
55555	1367	13	,	,	,
55555	1367	14	and	and	CC
55555	1367	15	mix	mix	VB
55555	1367	16	with	with	IN
55555	1367	17	them	-PRON-	PRP
55555	1367	18	2	2	CD
55555	1367	19	cups	cup	NNS
55555	1367	20	of	of	IN
55555	1367	21	mashed	mash	VBN
55555	1367	22	potatoes	potato	NNS
55555	1367	23	,	,	,
55555	1367	24	1	1	CD
55555	1367	25	teaspoon	teaspoon	NN
55555	1367	26	of	of	IN
55555	1367	27	grated	grate	VBN
55555	1367	28	onion	onion	NN
55555	1367	29	,	,	,
55555	1367	30	1	1	CD
55555	1367	31	teaspoon	teaspoon	NN
55555	1367	32	of	of	IN
55555	1367	33	salt	salt	NN
55555	1367	34	,	,	,
55555	1367	35	1	1	CD
55555	1367	36	dash	dash	NN
55555	1367	37	of	of	IN
55555	1367	38	nutmeg	nutmeg	NNP
55555	1367	39	,	,	,
55555	1367	40	and	and	CC
55555	1367	41	2	2	CD
55555	1367	42	yolks	yolk	NNS
55555	1367	43	of	of	IN
55555	1367	44	raw	raw	JJ
55555	1367	45	eggs	egg	NNS
55555	1367	46	.	.	.
55555	1368	1	Shape	shape	VB
55555	1368	2	into	into	IN
55555	1368	3	croquettes	croquette	NNS
55555	1368	4	,	,	,
55555	1368	5	dip	dip	NN
55555	1368	6	in	in	IN
55555	1368	7	egg	egg	NN
55555	1368	8	,	,	,
55555	1368	9	and	and	CC
55555	1368	10	crumbs	crumb	VBZ
55555	1368	11	,	,	,
55555	1368	12	and	and	CC
55555	1368	13	fry	fry	VB
55555	1368	14	in	in	IN
55555	1368	15	hot	hot	JJ
55555	1368	16	,	,	,
55555	1368	17	deep	deep	JJ
55555	1368	18	vegetable	vegetable	NN
55555	1368	19	fat	fat	NN
55555	1368	20	.	.	.
55555	1369	1	NUT	NUT	NNP
55555	1369	2	CROQUETTES	croquette	NNS
55555	1369	3	WITH	with	IN
55555	1369	4	SALSIFY	SALSIFY	NNP
55555	1369	5	Use	use	VBP
55555	1369	6	1/2	1/2	CD
55555	1369	7	cup	cup	VBP
55555	1369	8	each	each	DT
55555	1369	9	of	of	IN
55555	1369	10	ground	ground	NN
55555	1369	11	pecans	pecan	NNS
55555	1369	12	and	and	CC
55555	1369	13	walnuts	walnut	NNS
55555	1369	14	,	,	,
55555	1369	15	and	and	CC
55555	1369	16	with	with	IN
55555	1369	17	them	-PRON-	PRP
55555	1369	18	mix	mix	VBP
55555	1369	19	2	2	CD
55555	1369	20	cups	cup	NNS
55555	1369	21	of	of	IN
55555	1369	22	boiled	boil	VBN
55555	1369	23	mashed	mash	VBN
55555	1369	24	salsify	salsify	NN
55555	1369	25	,	,	,
55555	1369	26	1	1	CD
55555	1369	27	teaspoon	teaspoon	NN
55555	1369	28	of	of	IN
55555	1369	29	salt	salt	NN
55555	1369	30	,	,	,
55555	1369	31	1	1	CD
55555	1369	32	tablespoon	tablespoon	NN
55555	1369	33	of	of	IN
55555	1369	34	grated	grate	VBN
55555	1369	35	onion	onion	NN
55555	1369	36	,	,	,
55555	1369	37	1	1	CD
55555	1369	38	tablespoon	tablespoon	NN
55555	1369	39	of	of	IN
55555	1369	40	chopped	chop	VBN
55555	1369	41	parsley	parsley	NN
55555	1369	42	,	,	,
55555	1369	43	2	2	CD
55555	1369	44	tablespoons	tablespoon	NNS
55555	1369	45	of	of	IN
55555	1369	46	bread	bread	NN
55555	1369	47	crumbs	crumb	NNS
55555	1369	48	,	,	,
55555	1369	49	form	form	VBP
55555	1369	50	into	into	IN
55555	1369	51	croquettes	croquette	NNS
55555	1369	52	,	,	,
55555	1369	53	roll	roll	VB
55555	1369	54	in	in	IN
55555	1369	55	egg	egg	NN
55555	1369	56	and	and	CC
55555	1369	57	crumbs	crumb	NNS
55555	1369	58	and	and	CC
55555	1369	59	fry	fry	VB
55555	1369	60	in	in	IN
55555	1369	61	deep	deep	JJ
55555	1369	62	fat	fat	NN
55555	1369	63	.	.	.
55555	1370	1	Serve	serve	VB
55555	1370	2	with	with	IN
55555	1370	3	tomato	tomato	NNP
55555	1370	4	chutney	chutney	NN
55555	1370	5	.	.	.
55555	1371	1	NUT	NUT	NNP
55555	1371	2	CROQUETTES	croquette	NNS
55555	1371	3	WITH	with	IN
55555	1371	4	COCOANUT	COCOANUT	NNP
55555	1371	5	Grind	Grind	NNP
55555	1371	6	1	1	CD
55555	1371	7	cup	cup	NN
55555	1371	8	of	of	IN
55555	1371	9	any	any	DT
55555	1371	10	sort	sort	NN
55555	1371	11	of	of	IN
55555	1371	12	nuts	nut	NNS
55555	1371	13	,	,	,
55555	1371	14	and	and	CC
55555	1371	15	add	add	VB
55555	1371	16	to	to	IN
55555	1371	17	them	-PRON-	PRP
55555	1371	18	2	2	CD
55555	1371	19	cups	cup	NNS
55555	1371	20	of	of	IN
55555	1371	21	bread	bread	NN
55555	1371	22	crumbs	crumb	NNS
55555	1371	23	,	,	,
55555	1371	24	1/2	1/2	CD
55555	1371	25	cup	cup	NN
55555	1371	26	of	of	IN
55555	1371	27	grated	grate	VBN
55555	1371	28	cocoanut	cocoanut	NNP
55555	1371	29	,	,	,
55555	1371	30	4	4	CD
55555	1371	31	tablespoons	tablespoon	NNS
55555	1371	32	of	of	IN
55555	1371	33	peanut	peanut	NN
55555	1371	34	butter	butter	NN
55555	1371	35	,	,	,
55555	1371	36	1/2	1/2	CD
55555	1371	37	teaspoon	teaspoon	NN
55555	1371	38	of	of	IN
55555	1371	39	celery	celery	NN
55555	1371	40	seed	seed	NN
55555	1371	41	,	,	,
55555	1371	42	1	1	CD
55555	1371	43	teaspoon	teaspoon	NN
55555	1371	44	of	of	IN
55555	1371	45	salt	salt	NN
55555	1371	46	,	,	,
55555	1371	47	and	and	CC
55555	1371	48	1	1	CD
55555	1371	49	egg	egg	NN
55555	1371	50	,	,	,
55555	1371	51	well	well	RB
55555	1371	52	beaten	beat	VBN
55555	1371	53	.	.	.
55555	1372	1	Mix	mix	VB
55555	1372	2	well	well	RB
55555	1372	3	,	,	,
55555	1372	4	and	and	CC
55555	1372	5	form	form	VB
55555	1372	6	into	into	IN
55555	1372	7	croquettes	croquette	NNS
55555	1372	8	or	or	CC
55555	1372	9	balls	ball	NNS
55555	1372	10	,	,	,
55555	1372	11	dip	dip	NN
55555	1372	12	in	in	IN
55555	1372	13	egg	egg	NN
55555	1372	14	and	and	CC
55555	1372	15	crumbs	crumb	VBZ
55555	1372	16	,	,	,
55555	1372	17	and	and	CC
55555	1372	18	fry	fry	VB
55555	1372	19	in	in	IN
55555	1372	20	deep	deep	JJ
55555	1372	21	vegetable	vegetable	NN
55555	1372	22	fat	fat	NN
55555	1372	23	.	.	.
55555	1373	1	Nut	Nut	NNP
55555	1373	2	croquettes	croquette	NNS
55555	1373	3	can	can	MD
55555	1373	4	be	be	VB
55555	1373	5	made	make	VBN
55555	1373	6	of	of	IN
55555	1373	7	the	the	DT
55555	1373	8	mixtures	mixture	NNS
55555	1373	9	given	give	VBN
55555	1373	10	for	for	IN
55555	1373	11	nut	nut	NNP
55555	1373	12	loaf	loaf	NNP
55555	1373	13	,	,	,
55555	1373	14	rolled	roll	VBN
55555	1373	15	in	in	IN
55555	1373	16	egg	egg	NN
55555	1373	17	and	and	CC
55555	1373	18	crumbs	crumb	NNS
55555	1373	19	and	and	CC
55555	1373	20	fried	fried	JJ
55555	1373	21	.	.	.
55555	1374	1	POTATO	potato	NN
55555	1374	2	CROQUETTES	croquette	NNS
55555	1374	3	Take	take	VBP
55555	1374	4	2	2	CD
55555	1374	5	cups	cup	NNS
55555	1374	6	of	of	IN
55555	1374	7	mashed	mash	VBN
55555	1374	8	potatoes	potato	NNS
55555	1374	9	and	and	CC
55555	1374	10	stir	stir	VB
55555	1374	11	into	into	IN
55555	1374	12	them	-PRON-	PRP
55555	1374	13	2	2	CD
55555	1374	14	lightly	lightly	RB
55555	1374	15	beaten	beat	VBN
55555	1374	16	eggs	egg	NNS
55555	1374	17	,	,	,
55555	1374	18	1/2	1/2	CD
55555	1374	19	teaspoon	teaspoon	NN
55555	1374	20	of	of	IN
55555	1374	21	salt	salt	NN
55555	1374	22	,	,	,
55555	1374	23	and	and	CC
55555	1374	24	a	a	DT
55555	1374	25	little	little	JJ
55555	1374	26	paprika	paprika	NN
55555	1374	27	,	,	,
55555	1374	28	and	and	CC
55555	1374	29	1	1	CD
55555	1374	30	tablespoon	tablespoon	NN
55555	1374	31	of	of	IN
55555	1374	32	chopped	chop	VBN
55555	1374	33	chives	chive	NNS
55555	1374	34	or	or	CC
55555	1374	35	parsley	parsley	NN
55555	1374	36	;	;	:
55555	1374	37	form	form	VB
55555	1374	38	into	into	IN
55555	1374	39	croquettes	croquette	NNS
55555	1374	40	or	or	CC
55555	1374	41	rolls	roll	NNS
55555	1374	42	,	,	,
55555	1374	43	roll	roll	VBP
55555	1374	44	in	in	IN
55555	1374	45	egg	egg	NN
55555	1374	46	and	and	CC
55555	1374	47	fine	fine	JJ
55555	1374	48	crumbs	crumb	NNS
55555	1374	49	,	,	,
55555	1374	50	and	and	CC
55555	1374	51	fry	fry	VB
55555	1374	52	in	in	IN
55555	1374	53	deep	deep	JJ
55555	1374	54	fat	fat	NN
55555	1374	55	.	.	.
55555	1375	1	POTATO	potato	NN
55555	1375	2	CROQUETTES	croquette	NNS
55555	1375	3	WITH	with	IN
55555	1375	4	CHEESE	cheese	NN
55555	1375	5	To	to	IN
55555	1375	6	2	2	CD
55555	1375	7	cups	cup	NNS
55555	1375	8	of	of	IN
55555	1375	9	cold	cold	JJ
55555	1375	10	mashed	mash	VBN
55555	1375	11	potatoes	potato	NNS
55555	1375	12	add	add	VBP
55555	1375	13	the	the	DT
55555	1375	14	beaten	beat	VBN
55555	1375	15	yolk	yolk	NN
55555	1375	16	of	of	IN
55555	1375	17	1	1	CD
55555	1375	18	egg	egg	NN
55555	1375	19	,	,	,
55555	1375	20	1	1	CD
55555	1375	21	tablespoon	tablespoon	NN
55555	1375	22	of	of	IN
55555	1375	23	grated	grate	VBN
55555	1375	24	cheese	cheese	NN
55555	1375	25	,	,	,
55555	1375	26	1	1	CD
55555	1375	27	tablespoon	tablespoon	NN
55555	1375	28	of	of	IN
55555	1375	29	milk	milk	NN
55555	1375	30	or	or	CC
55555	1375	31	cream	cream	NN
55555	1375	32	,	,	,
55555	1375	33	and	and	CC
55555	1375	34	a	a	DT
55555	1375	35	few	few	JJ
55555	1375	36	drops	drop	NNS
55555	1375	37	of	of	IN
55555	1375	38	onion	onion	NN
55555	1375	39	extract	extract	NN
55555	1375	40	;	;	:
55555	1375	41	season	season	NN
55555	1375	42	with	with	IN
55555	1375	43	pepper	pepper	NN
55555	1375	44	and	and	CC
55555	1375	45	salt	salt	NN
55555	1375	46	,	,	,
55555	1375	47	form	form	VBP
55555	1375	48	into	into	IN
55555	1375	49	shapes	shape	NNS
55555	1375	50	and	and	CC
55555	1375	51	fry	fry	VB
55555	1375	52	in	in	IN
55555	1375	53	deep	deep	JJ
55555	1375	54	fat	fat	NN
55555	1375	55	.	.	.
55555	1376	1	SAVOURY	savoury	VB
55555	1376	2	POTATO	POTATO	NNP
55555	1376	3	CROQUETTES	croquette	NNS
55555	1376	4	To	to	IN
55555	1376	5	2	2	CD
55555	1376	6	cups	cup	NNS
55555	1376	7	of	of	IN
55555	1376	8	cold	cold	JJ
55555	1376	9	mashed	mash	VBN
55555	1376	10	potatoes	potato	NNS
55555	1376	11	add	add	VBP
55555	1376	12	1	1	CD
55555	1376	13	beaten	beat	VBN
55555	1376	14	egg	egg	NN
55555	1376	15	,	,	,
55555	1376	16	1	1	CD
55555	1376	17	chopped	chop	VBN
55555	1376	18	onion	onion	NN
55555	1376	19	,	,	,
55555	1376	20	1	1	CD
55555	1376	21	tablespoon	tablespoon	NN
55555	1376	22	of	of	IN
55555	1376	23	chopped	chop	VBN
55555	1376	24	parsley	parsley	NN
55555	1376	25	,	,	,
55555	1376	26	1	1	CD
55555	1376	27	tablespoon	tablespoon	NN
55555	1376	28	of	of	IN
55555	1376	29	mixed	mixed	JJ
55555	1376	30	sweet	sweet	JJ
55555	1376	31	herbs	herb	NNS
55555	1376	32	,	,	,
55555	1376	33	and	and	CC
55555	1376	34	1	1	CD
55555	1376	35	tablespoon	tablespoon	NN
55555	1376	36	of	of	IN
55555	1376	37	cream	cream	NN
55555	1376	38	.	.	.
55555	1377	1	Shape	shape	NN
55555	1377	2	,	,	,
55555	1377	3	roll	roll	NN
55555	1377	4	in	in	IN
55555	1377	5	egg	egg	NN
55555	1377	6	and	and	CC
55555	1377	7	fine	fine	JJ
55555	1377	8	crumbs	crumb	NNS
55555	1377	9	,	,	,
55555	1377	10	and	and	CC
55555	1377	11	fry	fry	VB
55555	1377	12	in	in	IN
55555	1377	13	deep	deep	JJ
55555	1377	14	fat	fat	NN
55555	1377	15	.	.	.
55555	1378	1	MASHED	mashed	JJ
55555	1378	2	POTATO	potato	NN
55555	1378	3	CROQUETTES	croquette	NNS
55555	1378	4	WITH	with	IN
55555	1378	5	PEAS	pea	VBN
55555	1378	6	To	to	IN
55555	1378	7	2	2	CD
55555	1378	8	cups	cup	NNS
55555	1378	9	of	of	IN
55555	1378	10	cold	cold	JJ
55555	1378	11	mashed	mash	VBN
55555	1378	12	potatoes	potato	NNS
55555	1378	13	add	add	VBP
55555	1378	14	1	1	CD
55555	1378	15	egg	egg	NN
55555	1378	16	,	,	,
55555	1378	17	pepper	pepper	NN
55555	1378	18	and	and	CC
55555	1378	19	salt	salt	NN
55555	1378	20	,	,	,
55555	1378	21	and	and	CC
55555	1378	22	form	form	VB
55555	1378	23	into	into	IN
55555	1378	24	flat	flat	JJ
55555	1378	25	,	,	,
55555	1378	26	small	small	JJ
55555	1378	27	cakes	cake	NNS
55555	1378	28	;	;	:
55555	1378	29	in	in	IN
55555	1378	30	the	the	DT
55555	1378	31	centre	centre	NN
55555	1378	32	of	of	IN
55555	1378	33	each	each	DT
55555	1378	34	put	put	NN
55555	1378	35	1	1	CD
55555	1378	36	teaspoon	teaspoon	NN
55555	1378	37	of	of	IN
55555	1378	38	canned	can	VBN
55555	1378	39	peas	pea	NNS
55555	1378	40	,	,	,
55555	1378	41	then	then	RB
55555	1378	42	lap	lap	VB
55555	1378	43	the	the	DT
55555	1378	44	potato	potato	NN
55555	1378	45	mixture	mixture	NN
55555	1378	46	over	over	IN
55555	1378	47	these	these	DT
55555	1378	48	,	,	,
55555	1378	49	and	and	CC
55555	1378	50	form	form	VB
55555	1378	51	into	into	IN
55555	1378	52	balls	ball	NNS
55555	1378	53	.	.	.
55555	1379	1	Dip	dip	VB
55555	1379	2	in	in	IN
55555	1379	3	egg	egg	NN
55555	1379	4	and	and	CC
55555	1379	5	crumbs	crumb	NNS
55555	1379	6	and	and	CC
55555	1379	7	fry	fry	VB
55555	1379	8	in	in	IN
55555	1379	9	deep	deep	JJ
55555	1379	10	fat	fat	NN
55555	1379	11	.	.	.
55555	1380	1	CREOLE	creole	NN
55555	1380	2	POTATO	potato	NN
55555	1380	3	CROQUETTES	croquette	NNS
55555	1380	4	To	to	IN
55555	1380	5	2	2	CD
55555	1380	6	cups	cup	NNS
55555	1380	7	of	of	IN
55555	1380	8	mashed	mash	VBN
55555	1380	9	potatoes	potato	NNS
55555	1380	10	add	add	VBP
55555	1380	11	1	1	CD
55555	1380	12	beaten	beat	VBN
55555	1380	13	egg	egg	NN
55555	1380	14	,	,	,
55555	1380	15	pepper	pepper	NN
55555	1380	16	and	and	CC
55555	1380	17	salt	salt	NN
55555	1380	18	,	,	,
55555	1380	19	and	and	CC
55555	1380	20	2	2	CD
55555	1380	21	tablespoons	tablespoon	NNS
55555	1380	22	of	of	IN
55555	1380	23	chopped	chop	VBN
55555	1380	24	green	green	JJ
55555	1380	25	peppers	pepper	NNS
55555	1380	26	(	(	-LRB-
55555	1380	27	or	or	CC
55555	1380	28	chopped	chop	VBD
55555	1380	29	red	red	JJ
55555	1380	30	pimentos	pimento	NNS
55555	1380	31	)	)	-RRB-
55555	1380	32	which	which	WDT
55555	1380	33	have	have	VBP
55555	1380	34	been	be	VBN
55555	1380	35	fried	fry	VBN
55555	1380	36	in	in	IN
55555	1380	37	butter	butter	NN
55555	1380	38	for	for	IN
55555	1380	39	ten	ten	CD
55555	1380	40	minutes	minute	NNS
55555	1380	41	;	;	:
55555	1380	42	shape	shape	NN
55555	1380	43	,	,	,
55555	1380	44	roll	roll	NN
55555	1380	45	in	in	IN
55555	1380	46	egg	egg	NN
55555	1380	47	and	and	CC
55555	1380	48	crumbs	crumb	NNS
55555	1380	49	,	,	,
55555	1380	50	and	and	CC
55555	1380	51	fry	fry	VB
55555	1380	52	in	in	IN
55555	1380	53	deep	deep	JJ
55555	1380	54	fat	fat	NN
55555	1380	55	.	.	.
55555	1381	1	SWEET	SWEET	VBN
55555	1381	2	POTATO	potato	NN
55555	1381	3	CROQUETTES	croquette	NNS
55555	1381	4	To	to	IN
55555	1381	5	2	2	CD
55555	1381	6	cups	cup	NNS
55555	1381	7	of	of	IN
55555	1381	8	mashed	mash	VBN
55555	1381	9	sweet	sweet	JJ
55555	1381	10	potato	potato	NN
55555	1381	11	add	add	VB
55555	1381	12	1	1	CD
55555	1381	13	beaten	beat	VBN
55555	1381	14	egg	egg	NN
55555	1381	15	,	,	,
55555	1381	16	pepper	pepper	NN
55555	1381	17	and	and	CC
55555	1381	18	salt	salt	NN
55555	1381	19	;	;	:
55555	1381	20	shape	shape	NN
55555	1381	21	and	and	CC
55555	1381	22	roll	roll	VB
55555	1381	23	in	in	IN
55555	1381	24	egg	egg	NN
55555	1381	25	and	and	CC
55555	1381	26	crumbs	crumb	NNS
55555	1381	27	,	,	,
55555	1381	28	and	and	CC
55555	1381	29	fry	fry	VB
55555	1381	30	in	in	IN
55555	1381	31	deep	deep	JJ
55555	1381	32	fat	fat	NN
55555	1381	33	.	.	.
55555	1382	1	SWEETENED	SWEETENED	NNP
55555	1382	2	RICE	rice	NN
55555	1382	3	CROQUETTES	croquette	NNS
55555	1382	4	Soak	soak	NN
55555	1382	5	1	1	CD
55555	1382	6	cup	cup	NN
55555	1382	7	of	of	IN
55555	1382	8	rice	rice	NN
55555	1382	9	three	three	CD
55555	1382	10	hours	hour	NNS
55555	1382	11	in	in	IN
55555	1382	12	warm	warm	JJ
55555	1382	13	water	water	NN
55555	1382	14	,	,	,
55555	1382	15	then	then	RB
55555	1382	16	drain	drain	VB
55555	1382	17	and	and	CC
55555	1382	18	put	put	VBD
55555	1382	19	into	into	IN
55555	1382	20	a	a	DT
55555	1382	21	double	double	JJ
55555	1382	22	boiler	boiler	NN
55555	1382	23	with	with	IN
55555	1382	24	1	1	CD
55555	1382	25	pint	pint	NN
55555	1382	26	of	of	IN
55555	1382	27	boiling	boil	VBG
55555	1382	28	milk	milk	NN
55555	1382	29	,	,	,
55555	1382	30	and	and	CC
55555	1382	31	let	let	VB
55555	1382	32	cook	cook	NN
55555	1382	33	for	for	IN
55555	1382	34	half	half	PDT
55555	1382	35	an	an	DT
55555	1382	36	hour	hour	NN
55555	1382	37	;	;	:
55555	1382	38	then	then	RB
55555	1382	39	add	add	VB
55555	1382	40	1	1	CD
55555	1382	41	tablespoon	tablespoon	NN
55555	1382	42	of	of	IN
55555	1382	43	sugar	sugar	NN
55555	1382	44	,	,	,
55555	1382	45	1	1	CD
55555	1382	46	tablespoon	tablespoon	NN
55555	1382	47	of	of	IN
55555	1382	48	melted	melted	JJ
55555	1382	49	butter	butter	NN
55555	1382	50	,	,	,
55555	1382	51	and	and	CC
55555	1382	52	1/2	1/2	CD
55555	1382	53	teaspoon	teaspoon	NN
55555	1382	54	of	of	IN
55555	1382	55	salt	salt	NN
55555	1382	56	,	,	,
55555	1382	57	and	and	CC
55555	1382	58	let	let	VB
55555	1382	59	simmer	simmer	NN
55555	1382	60	ten	ten	CD
55555	1382	61	minutes	minute	NNS
55555	1382	62	more	more	RBR
55555	1382	63	.	.	.
55555	1383	1	Let	let	VB
55555	1383	2	cool	cool	JJ
55555	1383	3	somewhat	somewhat	RB
55555	1383	4	,	,	,
55555	1383	5	and	and	CC
55555	1383	6	then	then	RB
55555	1383	7	stir	stir	VB
55555	1383	8	in	in	IN
55555	1383	9	slowly	slowly	RB
55555	1383	10	3	3	CD
55555	1383	11	eggs	egg	NNS
55555	1383	12	,	,	,
55555	1383	13	which	which	WDT
55555	1383	14	have	have	VBP
55555	1383	15	been	be	VBN
55555	1383	16	beaten	beat	VBN
55555	1383	17	to	to	IN
55555	1383	18	a	a	DT
55555	1383	19	froth	froth	NN
55555	1383	20	,	,	,
55555	1383	21	and	and	CC
55555	1383	22	stir	stir	VB
55555	1383	23	until	until	IN
55555	1383	24	it	-PRON-	PRP
55555	1383	25	thickens	thicken	VBZ
55555	1383	26	;	;	:
55555	1383	27	then	then	RB
55555	1383	28	add	add	VB
55555	1383	29	the	the	DT
55555	1383	30	grated	grate	VBN
55555	1383	31	peel	peel	NN
55555	1383	32	of	of	IN
55555	1383	33	1	1	CD
55555	1383	34	lemon	lemon	NN
55555	1383	35	,	,	,
55555	1383	36	and	and	CC
55555	1383	37	turn	turn	VB
55555	1383	38	out	out	RP
55555	1383	39	upon	upon	IN
55555	1383	40	a	a	DT
55555	1383	41	dish	dish	NN
55555	1383	42	to	to	TO
55555	1383	43	cool	cool	VB
55555	1383	44	.	.	.
55555	1384	1	When	when	WRB
55555	1384	2	cold	cold	JJ
55555	1384	3	and	and	CC
55555	1384	4	quite	quite	RB
55555	1384	5	stiff	stiff	JJ
55555	1384	6	form	form	NN
55555	1384	7	into	into	IN
55555	1384	8	balls	ball	NNS
55555	1384	9	or	or	CC
55555	1384	10	oval	oval	NN
55555	1384	11	croquettes	croquette	NNS
55555	1384	12	,	,	,
55555	1384	13	dip	dip	NN
55555	1384	14	in	in	IN
55555	1384	15	very	very	RB
55555	1384	16	fine	fine	JJ
55555	1384	17	cracker	cracker	NN
55555	1384	18	crumbs	crumb	VBZ
55555	1384	19	,	,	,
55555	1384	20	and	and	CC
55555	1384	21	fry	fry	VB
55555	1384	22	in	in	IN
55555	1384	23	deep	deep	JJ
55555	1384	24	fat	fat	NN
55555	1384	25	.	.	.
55555	1385	1	Serve	serve	VB
55555	1385	2	alone	alone	RB
55555	1385	3	with	with	IN
55555	1385	4	sauce	sauce	NN
55555	1385	5	or	or	CC
55555	1385	6	as	as	IN
55555	1385	7	a	a	DT
55555	1385	8	garnish	garnish	NN
55555	1385	9	.	.	.
55555	1386	1	CAROLINA	CAROLINA	NNP
55555	1386	2	CROQUETTES	croquette	NNS
55555	1386	3	Boil	Boil	NNP
55555	1386	4	eggs	egg	NNS
55555	1386	5	ten	ten	CD
55555	1386	6	minutes	minute	NNS
55555	1386	7	,	,	,
55555	1386	8	remove	remove	VB
55555	1386	9	the	the	DT
55555	1386	10	shells	shell	NNS
55555	1386	11	,	,	,
55555	1386	12	press	press	VB
55555	1386	13	the	the	DT
55555	1386	14	yolks	yolk	NNS
55555	1386	15	through	through	IN
55555	1386	16	a	a	DT
55555	1386	17	sieve	sieve	NN
55555	1386	18	or	or	CC
55555	1386	19	potato	potato	NN
55555	1386	20	-	-	HYPH
55555	1386	21	ricer	ricer	NN
55555	1386	22	,	,	,
55555	1386	23	chop	chop	VBP
55555	1386	24	the	the	DT
55555	1386	25	whites	white	NNS
55555	1386	26	fine	fine	RB
55555	1386	27	,	,	,
55555	1386	28	and	and	CC
55555	1386	29	mix	mix	VB
55555	1386	30	with	with	IN
55555	1386	31	the	the	DT
55555	1386	32	same	same	JJ
55555	1386	33	amount	amount	NN
55555	1386	34	of	of	IN
55555	1386	35	boiled	boil	VBN
55555	1386	36	rice	rice	NN
55555	1386	37	;	;	:
55555	1386	38	dampen	dampen	VB
55555	1386	39	with	with	IN
55555	1386	40	a	a	DT
55555	1386	41	little	little	JJ
55555	1386	42	melted	melted	JJ
55555	1386	43	butter	butter	NN
55555	1386	44	,	,	,
55555	1386	45	season	season	NN
55555	1386	46	with	with	IN
55555	1386	47	pepper	pepper	NN
55555	1386	48	and	and	CC
55555	1386	49	salt	salt	NN
55555	1386	50	,	,	,
55555	1386	51	form	form	VBP
55555	1386	52	into	into	IN
55555	1386	53	balls	ball	NNS
55555	1386	54	,	,	,
55555	1386	55	roll	roll	VB
55555	1386	56	in	in	IN
55555	1386	57	egg	egg	NN
55555	1386	58	and	and	CC
55555	1386	59	crumbs	crumb	NNS
55555	1386	60	,	,	,
55555	1386	61	and	and	CC
55555	1386	62	fry	fry	VB
55555	1386	63	in	in	IN
55555	1386	64	deep	deep	JJ
55555	1386	65	fat	fat	NN
55555	1386	66	.	.	.
55555	1387	1	When	when	WRB
55555	1387	2	a	a	DT
55555	1387	3	golden	golden	JJ
55555	1387	4	brown	brown	JJ
55555	1387	5	drain	drain	NN
55555	1387	6	and	and	CC
55555	1387	7	serve	serve	VB
55555	1387	8	with	with	IN
55555	1387	9	some	some	DT
55555	1387	10	savoury	savoury	JJ
55555	1387	11	hot	hot	JJ
55555	1387	12	sauce	sauce	NN
55555	1387	13	,	,	,
55555	1387	14	or	or	CC
55555	1387	15	as	as	IN
55555	1387	16	a	a	DT
55555	1387	17	garnish	garnish	NN
55555	1387	18	to	to	TO
55555	1387	19	curry	curry	VB
55555	1387	20	.	.	.
55555	1388	1	PLAIN	PLAIN	VBN
55555	1388	2	RICE	rice	NN
55555	1388	3	CROQUETTES	croquette	NNS
55555	1388	4	Mix	mix	VBP
55555	1388	5	together	together	RB
55555	1388	6	2	2	CD
55555	1388	7	cups	cup	NNS
55555	1388	8	of	of	IN
55555	1388	9	cold	cold	JJ
55555	1388	10	boiled	boil	VBN
55555	1388	11	rice	rice	NN
55555	1388	12	,	,	,
55555	1388	13	1/2	1/2	CD
55555	1388	14	teaspoon	teaspoon	NN
55555	1388	15	of	of	IN
55555	1388	16	salt	salt	NN
55555	1388	17	,	,	,
55555	1388	18	and	and	CC
55555	1388	19	1	1	CD
55555	1388	20	tablespoon	tablespoon	NN
55555	1388	21	of	of	IN
55555	1388	22	melted	melted	JJ
55555	1388	23	butter	butter	NN
55555	1388	24	,	,	,
55555	1388	25	1	1	CD
55555	1388	26	tablespoon	tablespoon	NN
55555	1388	27	of	of	IN
55555	1388	28	flour	flour	NN
55555	1388	29	,	,	,
55555	1388	30	and	and	CC
55555	1388	31	1	1	CD
55555	1388	32	beaten	beat	VBN
55555	1388	33	egg	egg	NN
55555	1388	34	.	.	.
55555	1389	1	Form	form	VB
55555	1389	2	into	into	IN
55555	1389	3	balls	ball	NNS
55555	1389	4	,	,	,
55555	1389	5	roll	roll	NN
55555	1389	6	in	in	IN
55555	1389	7	flour	flour	NN
55555	1389	8	,	,	,
55555	1389	9	and	and	CC
55555	1389	10	fry	fry	VB
55555	1389	11	in	in	IN
55555	1389	12	deep	deep	JJ
55555	1389	13	fat	fat	NN
55555	1389	14	.	.	.
55555	1390	1	Serve	serve	VB
55555	1390	2	while	while	IN
55555	1390	3	crisp	crisp	RB
55555	1390	4	.	.	.
55555	1391	1	PINK	pink	JJ
55555	1391	2	RICE	rice	NN
55555	1391	3	CROQUETTES	croquette	NNS
55555	1391	4	Make	make	VBP
55555	1391	5	croquettes	croquette	NNS
55555	1391	6	as	as	IN
55555	1391	7	above	above	RB
55555	1391	8	,	,	,
55555	1391	9	but	but	CC
55555	1391	10	omit	omit	VB
55555	1391	11	the	the	DT
55555	1391	12	sugar	sugar	NN
55555	1391	13	and	and	CC
55555	1391	14	add	add	VB
55555	1391	15	1/4	1/4	CD
55555	1391	16	teaspoon	teaspoon	NN
55555	1391	17	of	of	IN
55555	1391	18	paprika	paprika	NNS
55555	1391	19	and	and	CC
55555	1391	20	2	2	CD
55555	1391	21	tablespoons	tablespoon	NNS
55555	1391	22	of	of	IN
55555	1391	23	tomato	tomato	NNP
55555	1391	24	catsup	catsup	NN
55555	1391	25	to	to	IN
55555	1391	26	the	the	DT
55555	1391	27	rice	rice	NN
55555	1391	28	before	before	IN
55555	1391	29	frying	frying	NN
55555	1391	30	.	.	.
55555	1392	1	CURRIED	CURRIED	NNP
55555	1392	2	RICE	rice	NN
55555	1392	3	CROQUETTES	croquette	NNS
55555	1392	4	Put	put	VBP
55555	1392	5	3/4	3/4	CD
55555	1392	6	of	of	IN
55555	1392	7	a	a	DT
55555	1392	8	cup	cup	NN
55555	1392	9	of	of	IN
55555	1392	10	milk	milk	NN
55555	1392	11	in	in	IN
55555	1392	12	a	a	DT
55555	1392	13	saucepan	saucepan	NN
55555	1392	14	with	with	IN
55555	1392	15	butter	butter	NN
55555	1392	16	the	the	DT
55555	1392	17	size	size	NN
55555	1392	18	of	of	IN
55555	1392	19	an	an	DT
55555	1392	20	egg	egg	NN
55555	1392	21	and	and	CC
55555	1392	22	let	let	VB
55555	1392	23	it	-PRON-	PRP
55555	1392	24	boil	boil	VB
55555	1392	25	;	;	:
55555	1392	26	then	then	RB
55555	1392	27	stir	stir	VB
55555	1392	28	into	into	IN
55555	1392	29	it	-PRON-	PRP
55555	1392	30	1	1	CD
55555	1392	31	cup	cup	NN
55555	1392	32	of	of	IN
55555	1392	33	rice	rice	NN
55555	1392	34	that	that	WDT
55555	1392	35	has	have	VBZ
55555	1392	36	boiled	boil	VBN
55555	1392	37	twenty	twenty	CD
55555	1392	38	minutes	minute	NNS
55555	1392	39	in	in	IN
55555	1392	40	salted	salted	JJ
55555	1392	41	water	water	NN
55555	1392	42	.	.	.
55555	1393	1	Add	add	NN
55555	1393	2	1	1	CD
55555	1393	3	small	small	JJ
55555	1393	4	teaspoon	teaspoon	NN
55555	1393	5	of	of	IN
55555	1393	6	curry	curry	NN
55555	1393	7	powder	powder	NN
55555	1393	8	,	,	,
55555	1393	9	a	a	DT
55555	1393	10	few	few	JJ
55555	1393	11	drops	drop	NNS
55555	1393	12	of	of	IN
55555	1393	13	onion	onion	NN
55555	1393	14	juice	juice	NN
55555	1393	15	,	,	,
55555	1393	16	and	and	CC
55555	1393	17	salt	salt	NN
55555	1393	18	to	to	IN
55555	1393	19	taste	taste	NN
55555	1393	20	.	.	.
55555	1394	1	When	when	WRB
55555	1394	2	the	the	DT
55555	1394	3	milk	milk	NN
55555	1394	4	boils	boil	VBZ
55555	1394	5	remove	remove	VBP
55555	1394	6	from	from	IN
55555	1394	7	the	the	DT
55555	1394	8	fire	fire	NN
55555	1394	9	and	and	CC
55555	1394	10	add	add	VB
55555	1394	11	a	a	DT
55555	1394	12	beaten	beat	VBN
55555	1394	13	egg	egg	NN
55555	1394	14	to	to	IN
55555	1394	15	it	-PRON-	PRP
55555	1394	16	,	,	,
55555	1394	17	stirring	stir	VBG
55555	1394	18	vigorously	vigorously	RB
55555	1394	19	.	.	.
55555	1395	1	Let	let	VB
55555	1395	2	cool	cool	JJ
55555	1395	3	,	,	,
55555	1395	4	shape	shape	VB
55555	1395	5	into	into	IN
55555	1395	6	croquettes	croquette	NNS
55555	1395	7	,	,	,
55555	1395	8	and	and	CC
55555	1395	9	fry	fry	VB
55555	1395	10	in	in	IN
55555	1395	11	hot	hot	JJ
55555	1395	12	fat	fat	NN
55555	1395	13	.	.	.
55555	1396	1	Serve	serve	VB
55555	1396	2	apple	apple	NN
55555	1396	3	sauce	sauce	NN
55555	1396	4	or	or	CC
55555	1396	5	onion	onion	NN
55555	1396	6	sauce	sauce	NN
55555	1396	7	with	with	IN
55555	1396	8	these	these	DT
55555	1396	9	croquettes	croquette	NNS
55555	1396	10	.	.	.
55555	1397	1	ENGLISH	ENGLISH	NNP
55555	1397	2	SAVOURY	savoury	VBP
55555	1397	3	CROQUETTES	croquette	NNS
55555	1397	4	To	to	IN
55555	1397	5	each	each	DT
55555	1397	6	cup	cup	NN
55555	1397	7	of	of	IN
55555	1397	8	fine	fine	JJ
55555	1397	9	bread	bread	NN
55555	1397	10	crumbs	crumb	VBZ
55555	1397	11	use	use	VBP
55555	1397	12	1	1	CD
55555	1397	13	tablespoon	tablespoon	NN
55555	1397	14	of	of	IN
55555	1397	15	mixed	mixed	JJ
55555	1397	16	sweet	sweet	JJ
55555	1397	17	herbs	herb	NNS
55555	1397	18	and	and	CC
55555	1397	19	1	1	CD
55555	1397	20	teaspoon	teaspoon	NN
55555	1397	21	of	of	IN
55555	1397	22	minced	mince	VBN
55555	1397	23	onions	onion	NNS
55555	1397	24	and	and	CC
55555	1397	25	bind	bind	VB
55555	1397	26	all	all	RB
55555	1397	27	together	together	RB
55555	1397	28	with	with	IN
55555	1397	29	1	1	CD
55555	1397	30	egg	egg	NN
55555	1397	31	,	,	,
55555	1397	32	slightly	slightly	RB
55555	1397	33	beaten	beat	VBN
55555	1397	34	.	.	.
55555	1398	1	Season	season	NN
55555	1398	2	with	with	IN
55555	1398	3	1/2	1/2	CD
55555	1398	4	teaspoon	teaspoon	NN
55555	1398	5	of	of	IN
55555	1398	6	salt	salt	NN
55555	1398	7	,	,	,
55555	1398	8	1	1	CD
55555	1398	9	scant	scant	JJ
55555	1398	10	saltspoon	saltspoon	NN
55555	1398	11	of	of	IN
55555	1398	12	pepper	pepper	NN
55555	1398	13	,	,	,
55555	1398	14	1/2	1/2	CD
55555	1398	15	teaspoon	teaspoon	NN
55555	1398	16	of	of	IN
55555	1398	17	celery	celery	NN
55555	1398	18	salt	salt	NN
55555	1398	19	,	,	,
55555	1398	20	form	form	VBP
55555	1398	21	into	into	IN
55555	1398	22	balls	ball	NNS
55555	1398	23	,	,	,
55555	1398	24	roll	roll	VB
55555	1398	25	in	in	IN
55555	1398	26	egg	egg	NN
55555	1398	27	,	,	,
55555	1398	28	and	and	CC
55555	1398	29	then	then	RB
55555	1398	30	in	in	IN
55555	1398	31	crumbs	crumb	NNS
55555	1398	32	,	,	,
55555	1398	33	and	and	CC
55555	1398	34	fry	fry	VB
55555	1398	35	in	in	IN
55555	1398	36	deep	deep	JJ
55555	1398	37	fat	fat	NN
55555	1398	38	until	until	IN
55555	1398	39	golden	golden	NNP
55555	1398	40	brown	brown	NNP
55555	1398	41	.	.	.
55555	1399	1	Serve	serve	VB
55555	1399	2	with	with	IN
55555	1399	3	a	a	DT
55555	1399	4	brown	brown	JJ
55555	1399	5	sauce	sauce	NN
55555	1399	6	or	or	CC
55555	1399	7	as	as	IN
55555	1399	8	a	a	DT
55555	1399	9	garnish	garnish	NN
55555	1399	10	to	to	IN
55555	1399	11	nut	nut	NNP
55555	1399	12	loaf	loaf	NNP
55555	1399	13	.	.	.
55555	1400	1	MIXED	MIXED	NNP
55555	1400	2	VEGETABLE	VEGETABLE	NNP
55555	1400	3	CROQUETTES	CROQUETTES	NNPS
55555	1400	4	Boil	Boil	NNP
55555	1400	5	separately	separately	RB
55555	1400	6	ten	ten	CD
55555	1400	7	carrots	carrot	NNS
55555	1400	8	and	and	CC
55555	1400	9	3	3	CD
55555	1400	10	turnips	turnip	NNS
55555	1400	11	and	and	CC
55555	1400	12	5	5	CD
55555	1400	13	potatoes	potato	NNS
55555	1400	14	and	and	CC
55555	1400	15	chop	chop	NN
55555	1400	16	fine	fine	RB
55555	1400	17	;	;	:
55555	1400	18	then	then	RB
55555	1400	19	mash	mash	NN
55555	1400	20	,	,	,
55555	1400	21	and	and	CC
55555	1400	22	add	add	VB
55555	1400	23	to	to	IN
55555	1400	24	them	-PRON-	PRP
55555	1400	25	1	1	CD
55555	1400	26	tablespoon	tablespoon	NN
55555	1400	27	of	of	IN
55555	1400	28	butter	butter	NN
55555	1400	29	and	and	CC
55555	1400	30	3	3	CD
55555	1400	31	tablespoons	tablespoon	NNS
55555	1400	32	of	of	IN
55555	1400	33	hot	hot	JJ
55555	1400	34	milk	milk	NN
55555	1400	35	.	.	.
55555	1401	1	Put	put	NN
55555	1401	2	1	1	CD
55555	1401	3	tablespoon	tablespoon	NN
55555	1401	4	of	of	IN
55555	1401	5	butter	butter	NN
55555	1401	6	in	in	IN
55555	1401	7	a	a	DT
55555	1401	8	frying	fry	VBG
55555	1401	9	pan	pan	NN
55555	1401	10	,	,	,
55555	1401	11	and	and	CC
55555	1401	12	when	when	WRB
55555	1401	13	melted	melt	VBN
55555	1401	14	cook	cook	NN
55555	1401	15	slowly	slowly	RB
55555	1401	16	in	in	IN
55555	1401	17	it	-PRON-	PRP
55555	1401	18	for	for	IN
55555	1401	19	ten	ten	CD
55555	1401	20	minutes	minute	NNS
55555	1401	21	,	,	,
55555	1401	22	or	or	CC
55555	1401	23	until	until	IN
55555	1401	24	beginning	begin	VBG
55555	1401	25	to	to	IN
55555	1401	26	brown	brown	NNP
55555	1401	27	,	,	,
55555	1401	28	1	1	CD
55555	1401	29	large	large	JJ
55555	1401	30	onion	onion	NN
55555	1401	31	chopped	chop	VBD
55555	1401	32	fine	fine	RB
55555	1401	33	.	.	.
55555	1402	1	Add	add	VB
55555	1402	2	this	this	DT
55555	1402	3	to	to	IN
55555	1402	4	the	the	DT
55555	1402	5	mashed	mash	VBN
55555	1402	6	vegetables	vegetable	NNS
55555	1402	7	,	,	,
55555	1402	8	also	also	RB
55555	1402	9	1	1	CD
55555	1402	10	tablespoon	tablespoon	NN
55555	1402	11	of	of	IN
55555	1402	12	chopped	chop	VBN
55555	1402	13	parsley	parsley	NN
55555	1402	14	,	,	,
55555	1402	15	and	and	CC
55555	1402	16	season	season	NN
55555	1402	17	with	with	IN
55555	1402	18	salt	salt	NN
55555	1402	19	and	and	CC
55555	1402	20	pepper	pepper	NN
55555	1402	21	.	.	.
55555	1403	1	When	when	WRB
55555	1403	2	cool	cool	JJ
55555	1403	3	form	form	VBP
55555	1403	4	them	-PRON-	PRP
55555	1403	5	into	into	IN
55555	1403	6	croquettes	croquette	NNS
55555	1403	7	or	or	CC
55555	1403	8	flat	flat	JJ
55555	1403	9	cakes	cake	NNS
55555	1403	10	,	,	,
55555	1403	11	and	and	CC
55555	1403	12	dip	dip	VB
55555	1403	13	in	in	IN
55555	1403	14	egg	egg	NN
55555	1403	15	,	,	,
55555	1403	16	and	and	CC
55555	1403	17	then	then	RB
55555	1403	18	in	in	IN
55555	1403	19	fine	fine	JJ
55555	1403	20	crumbs	crumb	NNS
55555	1403	21	,	,	,
55555	1403	22	and	and	CC
55555	1403	23	fry	fry	NN
55555	1403	24	.	.	.
55555	1404	1	If	if	IN
55555	1404	2	croquettes	croquette	NNS
55555	1404	3	are	be	VBP
55555	1404	4	made	make	VBN
55555	1404	5	fry	fry	NN
55555	1404	6	in	in	IN
55555	1404	7	deep	deep	JJ
55555	1404	8	,	,	,
55555	1404	9	hot	hot	JJ
55555	1404	10	fat	fat	NN
55555	1404	11	;	;	:
55555	1404	12	if	if	IN
55555	1404	13	cakes	cake	NNS
55555	1404	14	are	be	VBP
55555	1404	15	made	make	VBN
55555	1404	16	they	-PRON-	PRP
55555	1404	17	can	can	MD
55555	1404	18	be	be	VB
55555	1404	19	fried	fry	VBN
55555	1404	20	in	in	IN
55555	1404	21	a	a	DT
55555	1404	22	frying	frying	JJ
55555	1404	23	pan	pan	NN
55555	1404	24	like	like	IN
55555	1404	25	pancakes	pancake	NNS
55555	1404	26	,	,	,
55555	1404	27	and	and	CC
55555	1404	28	browned	brown	VBN
55555	1404	29	on	on	IN
55555	1404	30	one	one	CD
55555	1404	31	side	side	NN
55555	1404	32	,	,	,
55555	1404	33	then	then	RB
55555	1404	34	on	on	IN
55555	1404	35	the	the	DT
55555	1404	36	other	other	JJ
55555	1404	37	.	.	.
55555	1405	1	Serve	serve	VB
55555	1405	2	plain	plain	JJ
55555	1405	3	,	,	,
55555	1405	4	or	or	CC
55555	1405	5	as	as	IN
55555	1405	6	a	a	DT
55555	1405	7	garnish	garnish	NN
55555	1405	8	to	to	IN
55555	1405	9	other	other	JJ
55555	1405	10	vegetables	vegetable	NNS
55555	1405	11	,	,	,
55555	1405	12	or	or	CC
55555	1405	13	with	with	IN
55555	1405	14	Spanish	spanish	JJ
55555	1405	15	sauce	sauce	NN
55555	1405	16	.	.	.
55555	1406	1	Any	any	DT
55555	1406	2	of	of	IN
55555	1406	3	the	the	DT
55555	1406	4	mixtures	mixture	NNS
55555	1406	5	for	for	IN
55555	1406	6	croquettes	croquette	NNS
55555	1406	7	can	can	MD
55555	1406	8	be	be	VB
55555	1406	9	moulded	mould	VBN
55555	1406	10	into	into	IN
55555	1406	11	flat	flat	JJ
55555	1406	12	cakes	cake	NNS
55555	1406	13	and	and	CC
55555	1406	14	fried	fry	VBN
55555	1406	15	until	until	IN
55555	1406	16	browned	brown	VBN
55555	1406	17	in	in	IN
55555	1406	18	butter	butter	NN
55555	1406	19	on	on	IN
55555	1406	20	a	a	DT
55555	1406	21	griddle	griddle	NN
55555	1406	22	or	or	CC
55555	1406	23	in	in	IN
55555	1406	24	a	a	DT
55555	1406	25	shallow	shallow	JJ
55555	1406	26	frying	fry	VBG
55555	1406	27	pan	pan	NN
55555	1406	28	.	.	.
55555	1407	1	Take	take	VB
55555	1407	2	not	not	RB
55555	1407	3	away	away	RB
55555	1407	4	the	the	DT
55555	1407	5	life	life	NN
55555	1407	6	you	-PRON-	PRP
55555	1407	7	can	can	MD
55555	1407	8	not	not	RB
55555	1407	9	give	give	VB
55555	1407	10	,	,	,
55555	1407	11	For	for	IN
55555	1407	12	all	all	DT
55555	1407	13	things	thing	NNS
55555	1407	14	have	have	VBP
55555	1407	15	an	an	DT
55555	1407	16	equal	equal	JJ
55555	1407	17	right	right	NN
55555	1407	18	to	to	TO
55555	1407	19	live	live	VB
55555	1407	20	.	.	.
55555	1408	1	Dryden	Dryden	NNP
55555	1408	2	.	.	.
55555	1409	1	TIMBALES	timbales	NN
55555	1409	2	AND	and	CC
55555	1409	3	PATTIES	patty	NNS
55555	1409	4	EGG	egg	NN
55555	1409	5	TIMBALES	timbales	NN
55555	1409	6	Into	into	IN
55555	1409	7	1	1	CD
55555	1409	8	cup	cup	NN
55555	1409	9	of	of	IN
55555	1409	10	milk	milk	NN
55555	1409	11	rub	rub	NNP
55555	1409	12	1	1	CD
55555	1409	13	heaping	heaping	NN
55555	1409	14	tablespoon	tablespoon	NN
55555	1409	15	of	of	IN
55555	1409	16	flour	flour	NN
55555	1409	17	until	until	IN
55555	1409	18	smoothed	smooth	VBN
55555	1409	19	,	,	,
55555	1409	20	add	add	VB
55555	1409	21	1	1	CD
55555	1409	22	tablespoon	tablespoon	NN
55555	1409	23	(	(	-LRB-
55555	1409	24	measured	measure	VBN
55555	1409	25	before	before	IN
55555	1409	26	melting	melt	VBG
55555	1409	27	)	)	-RRB-
55555	1409	28	of	of	IN
55555	1409	29	butter	butter	NN
55555	1409	30	,	,	,
55555	1409	31	the	the	DT
55555	1409	32	lightly	lightly	RB
55555	1409	33	beaten	beat	VBN
55555	1409	34	yolks	yolk	NNS
55555	1409	35	of	of	IN
55555	1409	36	4	4	CD
55555	1409	37	eggs	egg	NNS
55555	1409	38	,	,	,
55555	1409	39	1/2	1/2	CD
55555	1409	40	teaspoon	teaspoon	NN
55555	1409	41	of	of	IN
55555	1409	42	salt	salt	NN
55555	1409	43	,	,	,
55555	1409	44	1	1	CD
55555	1409	45	saltspoon	saltspoon	NN
55555	1409	46	of	of	IN
55555	1409	47	pepper	pepper	NN
55555	1409	48	,	,	,
55555	1409	49	and	and	CC
55555	1409	50	the	the	DT
55555	1409	51	same	same	JJ
55555	1409	52	amount	amount	NN
55555	1409	53	of	of	IN
55555	1409	54	celery	celery	NN
55555	1409	55	salt	salt	NN
55555	1409	56	.	.	.
55555	1410	1	Beat	beat	VB
55555	1410	2	the	the	DT
55555	1410	3	whites	white	NNS
55555	1410	4	of	of	IN
55555	1410	5	the	the	DT
55555	1410	6	eggs	egg	NNS
55555	1410	7	until	until	IN
55555	1410	8	very	very	RB
55555	1410	9	stiff	stiff	JJ
55555	1410	10	,	,	,
55555	1410	11	and	and	CC
55555	1410	12	stir	stir	VB
55555	1410	13	these	these	DT
55555	1410	14	into	into	IN
55555	1410	15	the	the	DT
55555	1410	16	other	other	JJ
55555	1410	17	ingredients	ingredient	NNS
55555	1410	18	with	with	IN
55555	1410	19	a	a	DT
55555	1410	20	fork	fork	NN
55555	1410	21	.	.	.
55555	1411	1	Turn	turn	VB
55555	1411	2	into	into	IN
55555	1411	3	buttered	butter	VBN
55555	1411	4	timbale	timbale	NN
55555	1411	5	moulds	mould	NNS
55555	1411	6	,	,	,
55555	1411	7	and	and	CC
55555	1411	8	set	set	VBD
55555	1411	9	these	these	DT
55555	1411	10	in	in	IN
55555	1411	11	a	a	DT
55555	1411	12	pan	pan	NN
55555	1411	13	containing	contain	VBG
55555	1411	14	hot	hot	JJ
55555	1411	15	water	water	NN
55555	1411	16	which	which	WDT
55555	1411	17	almost	almost	RB
55555	1411	18	reaches	reach	VBZ
55555	1411	19	the	the	DT
55555	1411	20	top	top	NN
55555	1411	21	of	of	IN
55555	1411	22	the	the	DT
55555	1411	23	moulds	mould	NNS
55555	1411	24	.	.	.
55555	1412	1	Let	let	VB
55555	1412	2	bake	bake	NN
55555	1412	3	in	in	IN
55555	1412	4	a	a	DT
55555	1412	5	moderate	moderate	JJ
55555	1412	6	oven	oven	NN
55555	1412	7	for	for	IN
55555	1412	8	fifteen	fifteen	CD
55555	1412	9	or	or	CC
55555	1412	10	twenty	twenty	CD
55555	1412	11	minutes	minute	NNS
55555	1412	12	or	or	CC
55555	1412	13	until	until	IN
55555	1412	14	well	well	RB
55555	1412	15	set	set	VBN
55555	1412	16	.	.	.
55555	1413	1	Turn	turn	VB
55555	1413	2	out	out	RP
55555	1413	3	on	on	IN
55555	1413	4	a	a	DT
55555	1413	5	hot	hot	JJ
55555	1413	6	,	,	,
55555	1413	7	flat	flat	JJ
55555	1413	8	dish	dish	NN
55555	1413	9	and	and	CC
55555	1413	10	serve	serve	VB
55555	1413	11	with	with	IN
55555	1413	12	tomato	tomato	NN
55555	1413	13	sauce	sauce	NN
55555	1413	14	or	or	CC
55555	1413	15	bread	bread	NN
55555	1413	16	sauce	sauce	NN
55555	1413	17	.	.	.
55555	1414	1	SAVOURY	SAVOURY	NNP
55555	1414	2	EGG	EGG	NNP
55555	1414	3	TIMBALES	timbales	NN
55555	1414	4	Make	make	VBP
55555	1414	5	the	the	DT
55555	1414	6	foregoing	foregoing	NN
55555	1414	7	recipe	recipe	NN
55555	1414	8	,	,	,
55555	1414	9	but	but	CC
55555	1414	10	add	add	VB
55555	1414	11	1	1	CD
55555	1414	12	tablespoon	tablespoon	NN
55555	1414	13	of	of	IN
55555	1414	14	chopped	chop	VBN
55555	1414	15	onion	onion	NN
55555	1414	16	and	and	CC
55555	1414	17	1	1	CD
55555	1414	18	tablespoon	tablespoon	NN
55555	1414	19	of	of	IN
55555	1414	20	chopped	chop	VBN
55555	1414	21	parsley	parsley	NN
55555	1414	22	,	,	,
55555	1414	23	or	or	CC
55555	1414	24	substitute	substitute	JJ
55555	1414	25	minced	mince	VBN
55555	1414	26	shallots	shallot	NNS
55555	1414	27	,	,	,
55555	1414	28	chives	chive	NNS
55555	1414	29	,	,	,
55555	1414	30	or	or	CC
55555	1414	31	onion	onion	NN
55555	1414	32	tops	top	NNS
55555	1414	33	.	.	.
55555	1415	1	EGG	egg	NN
55555	1415	2	-	-	HYPH
55555	1415	3	TOMATO	tomato	NN
55555	1415	4	TIMBALES	timbales	NN
55555	1415	5	Make	make	VBP
55555	1415	6	plain	plain	JJ
55555	1415	7	egg	egg	NN
55555	1415	8	timbales	timbale	NNS
55555	1415	9	,	,	,
55555	1415	10	but	but	CC
55555	1415	11	instead	instead	RB
55555	1415	12	of	of	IN
55555	1415	13	using	use	VBG
55555	1415	14	milk	milk	NN
55555	1415	15	use	use	NN
55555	1415	16	1	1	CD
55555	1415	17	cup	cup	NN
55555	1415	18	of	of	IN
55555	1415	19	tomato	tomato	NNP
55555	1415	20	juice	juice	NN
55555	1415	21	from	from	IN
55555	1415	22	canned	canned	JJ
55555	1415	23	tomatoes	tomato	NNS
55555	1415	24	.	.	.
55555	1416	1	Add	add	NN
55555	1416	2	1	1	CD
55555	1416	3	tablespoon	tablespoon	NN
55555	1416	4	of	of	IN
55555	1416	5	chopped	chop	VBN
55555	1416	6	parsley	parsley	NN
55555	1416	7	,	,	,
55555	1416	8	or	or	CC
55555	1416	9	chives	chive	NNS
55555	1416	10	if	if	IN
55555	1416	11	desired	desire	VBN
55555	1416	12	.	.	.
55555	1417	1	PEA	pea	VB
55555	1417	2	TIMBALES	timbales	NN
55555	1417	3	Take	take	NN
55555	1417	4	1	1	CD
55555	1417	5	1/2	1/2	CD
55555	1417	6	cups	cup	NNS
55555	1417	7	of	of	IN
55555	1417	8	boiled	boil	VBN
55555	1417	9	peas	pea	NNS
55555	1417	10	,	,	,
55555	1417	11	put	put	VBD
55555	1417	12	them	-PRON-	PRP
55555	1417	13	through	through	IN
55555	1417	14	a	a	DT
55555	1417	15	ricer	ricer	NN
55555	1417	16	,	,	,
55555	1417	17	or	or	CC
55555	1417	18	mash	mash	NN
55555	1417	19	to	to	IN
55555	1417	20	a	a	DT
55555	1417	21	pulp	pulp	NN
55555	1417	22	,	,	,
55555	1417	23	and	and	CC
55555	1417	24	when	when	WRB
55555	1417	25	cooled	cool	VBN
55555	1417	26	add	add	VB
55555	1417	27	to	to	IN
55555	1417	28	this	this	DT
55555	1417	29	2	2	CD
55555	1417	30	lightly	lightly	RB
55555	1417	31	beaten	beat	VBN
55555	1417	32	eggs	egg	NNS
55555	1417	33	,	,	,
55555	1417	34	1	1	CD
55555	1417	35	teaspoon	teaspoon	NN
55555	1417	36	of	of	IN
55555	1417	37	chopped	chopped	JJ
55555	1417	38	mint	mint	NN
55555	1417	39	,	,	,
55555	1417	40	1	1	CD
55555	1417	41	teaspoon	teaspoon	NN
55555	1417	42	of	of	IN
55555	1417	43	grated	grate	VBN
55555	1417	44	onion	onion	NN
55555	1417	45	(	(	-LRB-
55555	1417	46	or	or	CC
55555	1417	47	chopped	chop	VBD
55555	1417	48	chives	chive	NNS
55555	1417	49	)	)	-RRB-
55555	1417	50	,	,	,
55555	1417	51	2	2	CD
55555	1417	52	tablespoons	tablespoon	NNS
55555	1417	53	of	of	IN
55555	1417	54	melted	melted	JJ
55555	1417	55	butter	butter	NN
55555	1417	56	,	,	,
55555	1417	57	1/2	1/2	CD
55555	1417	58	teaspoon	teaspoon	NN
55555	1417	59	of	of	IN
55555	1417	60	salt	salt	NN
55555	1417	61	,	,	,
55555	1417	62	and	and	CC
55555	1417	63	1	1	CD
55555	1417	64	saltspoon	saltspoon	NN
55555	1417	65	of	of	IN
55555	1417	66	pepper	pepper	NN
55555	1417	67	.	.	.
55555	1418	1	Fill	fill	VB
55555	1418	2	timbale	timbale	JJ
55555	1418	3	moulds	mould	NNS
55555	1418	4	,	,	,
55555	1418	5	set	set	VBN
55555	1418	6	in	in	IN
55555	1418	7	a	a	DT
55555	1418	8	pan	pan	NN
55555	1418	9	containing	contain	VBG
55555	1418	10	some	some	DT
55555	1418	11	hot	hot	JJ
55555	1418	12	water	water	NN
55555	1418	13	,	,	,
55555	1418	14	and	and	CC
55555	1418	15	cook	cook	NN
55555	1418	16	in	in	IN
55555	1418	17	a	a	DT
55555	1418	18	moderate	moderate	JJ
55555	1418	19	oven	oven	JJ
55555	1418	20	fifteen	fifteen	CD
55555	1418	21	or	or	CC
55555	1418	22	twenty	twenty	CD
55555	1418	23	minutes	minute	NNS
55555	1418	24	or	or	CC
55555	1418	25	until	until	IN
55555	1418	26	well	well	RB
55555	1418	27	set	set	VBN
55555	1418	28	.	.	.
55555	1419	1	Turn	turn	VB
55555	1419	2	out	out	RP
55555	1419	3	and	and	CC
55555	1419	4	serve	serve	VB
55555	1419	5	with	with	IN
55555	1419	6	sauce	sauce	NN
55555	1419	7	.	.	.
55555	1420	1	CORN	CORN	NNS
55555	1420	2	TIMBALES	timbales	NN
55555	1420	3	Take	take	VBP
55555	1420	4	1	1	CD
55555	1420	5	cup	cup	NN
55555	1420	6	of	of	IN
55555	1420	7	canned	can	VBN
55555	1420	8	corn	corn	NN
55555	1420	9	and	and	CC
55555	1420	10	add	add	VB
55555	1420	11	to	to	IN
55555	1420	12	it	-PRON-	PRP
55555	1420	13	4	4	CD
55555	1420	14	eggs	egg	NNS
55555	1420	15	slightly	slightly	RB
55555	1420	16	beaten	beat	VBN
55555	1420	17	,	,	,
55555	1420	18	1/2	1/2	CD
55555	1420	19	teaspoon	teaspoon	NN
55555	1420	20	of	of	IN
55555	1420	21	salt	salt	NN
55555	1420	22	,	,	,
55555	1420	23	a	a	DT
55555	1420	24	little	little	JJ
55555	1420	25	paprika	paprika	NNS
55555	1420	26	,	,	,
55555	1420	27	1/2	1/2	CD
55555	1420	28	teaspoon	teaspoon	NN
55555	1420	29	of	of	IN
55555	1420	30	onion	onion	NN
55555	1420	31	juice	juice	NN
55555	1420	32	,	,	,
55555	1420	33	1/2	1/2	CD
55555	1420	34	teaspoon	teaspoon	NN
55555	1420	35	of	of	IN
55555	1420	36	sugar	sugar	NN
55555	1420	37	,	,	,
55555	1420	38	and	and	CC
55555	1420	39	1	1	CD
55555	1420	40	1/4	1/4	CD
55555	1420	41	cups	cup	NNS
55555	1420	42	of	of	IN
55555	1420	43	milk	milk	NN
55555	1420	44	.	.	.
55555	1421	1	Pour	pour	VB
55555	1421	2	into	into	IN
55555	1421	3	buttered	butter	VBN
55555	1421	4	timbale	timbale	NN
55555	1421	5	moulds	mould	NNS
55555	1421	6	,	,	,
55555	1421	7	or	or	CC
55555	1421	8	a	a	DT
55555	1421	9	large	large	JJ
55555	1421	10	mould	mould	NN
55555	1421	11	,	,	,
55555	1421	12	and	and	CC
55555	1421	13	set	set	VBN
55555	1421	14	in	in	IN
55555	1421	15	hot	hot	JJ
55555	1421	16	water	water	NN
55555	1421	17	,	,	,
55555	1421	18	and	and	CC
55555	1421	19	bake	bake	VB
55555	1421	20	in	in	RP
55555	1421	21	the	the	DT
55555	1421	22	oven	oven	JJ
55555	1421	23	about	about	IN
55555	1421	24	twenty	twenty	CD
55555	1421	25	minutes	minute	NNS
55555	1421	26	or	or	CC
55555	1421	27	until	until	IN
55555	1421	28	firm	firm	JJ
55555	1421	29	.	.	.
55555	1422	1	Turn	turn	VB
55555	1422	2	out	out	RP
55555	1422	3	and	and	CC
55555	1422	4	garnish	garnish	VB
55555	1422	5	with	with	IN
55555	1422	6	slices	slice	NNS
55555	1422	7	of	of	IN
55555	1422	8	broiled	broil	VBN
55555	1422	9	tomatoes	tomato	NNS
55555	1422	10	.	.	.
55555	1423	1	POTATO	potato	NN
55555	1423	2	AND	and	CC
55555	1423	3	CHEESE	cheese	NN
55555	1423	4	TIMBALES	timbales	NN
55555	1423	5	Take	take	VBP
55555	1423	6	6	6	CD
55555	1423	7	or	or	CC
55555	1423	8	7	7	CD
55555	1423	9	good	good	JJ
55555	1423	10	-	-	HYPH
55555	1423	11	sized	sized	JJ
55555	1423	12	potatoes	potato	NNS
55555	1423	13	,	,	,
55555	1423	14	boil	boil	NN
55555	1423	15	and	and	CC
55555	1423	16	mash	mash	VB
55555	1423	17	them	-PRON-	PRP
55555	1423	18	,	,	,
55555	1423	19	and	and	CC
55555	1423	20	beat	beat	VBD
55555	1423	21	into	into	IN
55555	1423	22	them	-PRON-	PRP
55555	1423	23	4	4	CD
55555	1423	24	tablespoons	tablespoon	NNS
55555	1423	25	of	of	IN
55555	1423	26	butter	butter	NN
55555	1423	27	and	and	CC
55555	1423	28	2	2	CD
55555	1423	29	eggs	egg	NNS
55555	1423	30	;	;	:
55555	1423	31	then	then	RB
55555	1423	32	add	add	VB
55555	1423	33	1	1	CD
55555	1423	34	cup	cup	NN
55555	1423	35	of	of	IN
55555	1423	36	grated	grate	VBN
55555	1423	37	cheese	cheese	NN
55555	1423	38	,	,	,
55555	1423	39	1	1	CD
55555	1423	40	teaspoon	teaspoon	NN
55555	1423	41	of	of	IN
55555	1423	42	salt	salt	NN
55555	1423	43	,	,	,
55555	1423	44	and	and	CC
55555	1423	45	some	some	DT
55555	1423	46	paprika	paprika	NNS
55555	1423	47	,	,	,
55555	1423	48	press	press	NN
55555	1423	49	into	into	IN
55555	1423	50	small	small	JJ
55555	1423	51	moulds	mould	NNS
55555	1423	52	or	or	CC
55555	1423	53	cups	cup	NNS
55555	1423	54	,	,	,
55555	1423	55	and	and	CC
55555	1423	56	let	let	VB
55555	1423	57	cook	cook	NN
55555	1423	58	as	as	IN
55555	1423	59	directed	direct	VBN
55555	1423	60	above	above	RB
55555	1423	61	for	for	IN
55555	1423	62	about	about	RB
55555	1423	63	twenty	twenty	CD
55555	1423	64	minutes	minute	NNS
55555	1423	65	.	.	.
55555	1424	1	Turn	turn	VB
55555	1424	2	from	from	IN
55555	1424	3	the	the	DT
55555	1424	4	moulds	mould	NNS
55555	1424	5	,	,	,
55555	1424	6	and	and	CC
55555	1424	7	serve	serve	VB
55555	1424	8	with	with	IN
55555	1424	9	a	a	DT
55555	1424	10	sauce	sauce	NN
55555	1424	11	of	of	IN
55555	1424	12	melted	melted	JJ
55555	1424	13	butter	butter	NN
55555	1424	14	to	to	IN
55555	1424	15	which	which	WDT
55555	1424	16	is	be	VBZ
55555	1424	17	added	add	VBN
55555	1424	18	a	a	DT
55555	1424	19	little	little	RB
55555	1424	20	grated	grated	JJ
55555	1424	21	cheese	cheese	NN
55555	1424	22	,	,	,
55555	1424	23	paprika	paprika	NNP
55555	1424	24	,	,	,
55555	1424	25	and	and	CC
55555	1424	26	chopped	chop	VBD
55555	1424	27	parsley	parsley	NN
55555	1424	28	.	.	.
55555	1425	1	POTATO	potato	NN
55555	1425	2	TIMBALES	timbales	NN
55555	1425	3	Beat	Beat	VBD
55555	1425	4	3	3	CD
55555	1425	5	eggs	egg	NNS
55555	1425	6	(	(	-LRB-
55555	1425	7	yolks	yolk	NNS
55555	1425	8	and	and	CC
55555	1425	9	whites	white	NNS
55555	1425	10	together	together	RB
55555	1425	11	)	)	-RRB-
55555	1425	12	,	,	,
55555	1425	13	add	add	VB
55555	1425	14	to	to	IN
55555	1425	15	them	-PRON-	PRP
55555	1425	16	1/4	1/4	CD
55555	1425	17	of	of	IN
55555	1425	18	a	a	DT
55555	1425	19	cup	cup	NN
55555	1425	20	of	of	IN
55555	1425	21	cream	cream	NN
55555	1425	22	,	,	,
55555	1425	23	then	then	RB
55555	1425	24	2	2	CD
55555	1425	25	cups	cup	NNS
55555	1425	26	of	of	IN
55555	1425	27	mashed	mash	VBN
55555	1425	28	potatoes	potato	NNS
55555	1425	29	,	,	,
55555	1425	30	1	1	CD
55555	1425	31	teaspoon	teaspoon	NN
55555	1425	32	of	of	IN
55555	1425	33	grated	grate	VBN
55555	1425	34	onion	onion	NN
55555	1425	35	,	,	,
55555	1425	36	a	a	DT
55555	1425	37	little	little	JJ
55555	1425	38	pepper	pepper	NN
55555	1425	39	,	,	,
55555	1425	40	1	1	CD
55555	1425	41	teaspoon	teaspoon	NN
55555	1425	42	of	of	IN
55555	1425	43	salt	salt	NN
55555	1425	44	,	,	,
55555	1425	45	and	and	CC
55555	1425	46	some	some	DT
55555	1425	47	nutmeg	nutmeg	NNS
55555	1425	48	;	;	:
55555	1425	49	beat	beat	VBN
55555	1425	50	together	together	RB
55555	1425	51	until	until	IN
55555	1425	52	perfectly	perfectly	RB
55555	1425	53	smooth	smooth	JJ
55555	1425	54	,	,	,
55555	1425	55	and	and	CC
55555	1425	56	then	then	RB
55555	1425	57	press	press	VB
55555	1425	58	into	into	IN
55555	1425	59	timbale	timbale	JJ
55555	1425	60	moulds	mould	NNS
55555	1425	61	,	,	,
55555	1425	62	the	the	DT
55555	1425	63	bottoms	bottom	NNS
55555	1425	64	of	of	IN
55555	1425	65	which	which	WDT
55555	1425	66	are	be	VBP
55555	1425	67	covered	cover	VBN
55555	1425	68	with	with	IN
55555	1425	69	buttered	butter	VBN
55555	1425	70	paper	paper	NN
55555	1425	71	.	.	.
55555	1426	1	Stand	stand	VB
55555	1426	2	these	these	DT
55555	1426	3	in	in	IN
55555	1426	4	a	a	DT
55555	1426	5	shallow	shallow	JJ
55555	1426	6	pan	pan	NN
55555	1426	7	containing	contain	VBG
55555	1426	8	boiling	boiling	NN
55555	1426	9	water	water	NN
55555	1426	10	in	in	IN
55555	1426	11	the	the	DT
55555	1426	12	oven	oven	NN
55555	1426	13	,	,	,
55555	1426	14	and	and	CC
55555	1426	15	let	let	VB
55555	1426	16	cook	cook	NN
55555	1426	17	for	for	IN
55555	1426	18	about	about	RB
55555	1426	19	twenty	twenty	CD
55555	1426	20	minutes	minute	NNS
55555	1426	21	.	.	.
55555	1427	1	Then	then	RB
55555	1427	2	loosen	loosen	VB
55555	1427	3	the	the	DT
55555	1427	4	sides	side	NNS
55555	1427	5	with	with	IN
55555	1427	6	a	a	DT
55555	1427	7	thin	thin	JJ
55555	1427	8	knife	knife	NN
55555	1427	9	,	,	,
55555	1427	10	and	and	CC
55555	1427	11	turn	turn	VB
55555	1427	12	out	out	RP
55555	1427	13	carefully	carefully	RB
55555	1427	14	onto	onto	IN
55555	1427	15	a	a	DT
55555	1427	16	heated	heated	JJ
55555	1427	17	flat	flat	JJ
55555	1427	18	dish	dish	NN
55555	1427	19	.	.	.
55555	1428	1	Garnish	garnish	VB
55555	1428	2	with	with	IN
55555	1428	3	peas	pea	NNS
55555	1428	4	or	or	CC
55555	1428	5	macedoine	macedoine	NN
55555	1428	6	vegetables	vegetable	NNS
55555	1428	7	,	,	,
55555	1428	8	or	or	CC
55555	1428	9	use	use	VB
55555	1428	10	as	as	IN
55555	1428	11	a	a	DT
55555	1428	12	garnish	garnish	NN
55555	1428	13	.	.	.
55555	1429	1	RICE	rice	NN
55555	1429	2	TIMBALES	timbales	NN
55555	1429	3	To	to	IN
55555	1429	4	1	1	CD
55555	1429	5	cup	cup	NN
55555	1429	6	of	of	IN
55555	1429	7	boiled	boil	VBN
55555	1429	8	rice	rice	NN
55555	1429	9	add	add	VBP
55555	1429	10	1	1	CD
55555	1429	11	chopped	chop	VBN
55555	1429	12	hard	hard	RB
55555	1429	13	-	-	HYPH
55555	1429	14	boiled	boil	VBN
55555	1429	15	egg	egg	NN
55555	1429	16	,	,	,
55555	1429	17	1	1	CD
55555	1429	18	tablespoon	tablespoon	NN
55555	1429	19	of	of	IN
55555	1429	20	tomato	tomato	NNP
55555	1429	21	catsup	catsup	NNP
55555	1429	22	,	,	,
55555	1429	23	1/2	1/2	CD
55555	1429	24	teaspoon	teaspoon	NN
55555	1429	25	of	of	IN
55555	1429	26	salt	salt	NN
55555	1429	27	,	,	,
55555	1429	28	1	1	CD
55555	1429	29	saltspoon	saltspoon	NN
55555	1429	30	of	of	IN
55555	1429	31	pepper	pepper	NN
55555	1429	32	,	,	,
55555	1429	33	2	2	CD
55555	1429	34	tablespoons	tablespoon	NNS
55555	1429	35	of	of	IN
55555	1429	36	melted	melted	JJ
55555	1429	37	butter	butter	NN
55555	1429	38	,	,	,
55555	1429	39	and	and	CC
55555	1429	40	2	2	CD
55555	1429	41	well	well	RB
55555	1429	42	-	-	HYPH
55555	1429	43	beaten	beat	VBN
55555	1429	44	eggs	egg	NNS
55555	1429	45	.	.	.
55555	1430	1	Fill	fill	VB
55555	1430	2	well	well	RB
55555	1430	3	-	-	HYPH
55555	1430	4	buttered	butter	VBN
55555	1430	5	timbale	timbale	NN
55555	1430	6	moulds	mould	NNS
55555	1430	7	with	with	IN
55555	1430	8	this	this	DT
55555	1430	9	mixture	mixture	NN
55555	1430	10	,	,	,
55555	1430	11	set	set	VBD
55555	1430	12	them	-PRON-	PRP
55555	1430	13	in	in	IN
55555	1430	14	a	a	DT
55555	1430	15	pan	pan	NN
55555	1430	16	containing	contain	VBG
55555	1430	17	warm	warm	JJ
55555	1430	18	water	water	NN
55555	1430	19	,	,	,
55555	1430	20	and	and	CC
55555	1430	21	bake	bake	VB
55555	1430	22	in	in	RP
55555	1430	23	a	a	DT
55555	1430	24	slow	slow	JJ
55555	1430	25	oven	oven	NN
55555	1430	26	for	for	IN
55555	1430	27	twenty	twenty	CD
55555	1430	28	minutes	minute	NNS
55555	1430	29	,	,	,
55555	1430	30	or	or	CC
55555	1430	31	until	until	IN
55555	1430	32	well	well	RB
55555	1430	33	set	set	VBN
55555	1430	34	.	.	.
55555	1431	1	Timbale	timbale	JJ
55555	1431	2	cases	case	NNS
55555	1431	3	,	,	,
55555	1431	4	pastry	pastry	NN
55555	1431	5	cases	case	NNS
55555	1431	6	,	,	,
55555	1431	7	ramekins	ramekin	NNS
55555	1431	8	,	,	,
55555	1431	9	or	or	CC
55555	1431	10	patties	patty	NNS
55555	1431	11	may	may	MD
55555	1431	12	be	be	VB
55555	1431	13	filled	fill	VBN
55555	1431	14	with	with	IN
55555	1431	15	any	any	DT
55555	1431	16	of	of	IN
55555	1431	17	the	the	DT
55555	1431	18	following	follow	VBG
55555	1431	19	recipes	recipe	NNS
55555	1431	20	and	and	CC
55555	1431	21	served	serve	VBD
55555	1431	22	as	as	IN
55555	1431	23	a	a	DT
55555	1431	24	separate	separate	JJ
55555	1431	25	course	course	NN
55555	1431	26	at	at	IN
55555	1431	27	luncheon	luncheon	NN
55555	1431	28	or	or	CC
55555	1431	29	dinner	dinner	NN
55555	1431	30	.	.	.
55555	1432	1	ARTICHOKE	ARTICHOKE	NNP
55555	1432	2	PATTIES	patty	NNS
55555	1432	3	Boil	Boil	NNP
55555	1432	4	Jerusalem	Jerusalem	NNP
55555	1432	5	artichokes	artichoke	VBZ
55555	1432	6	as	as	IN
55555	1432	7	directed	direct	VBN
55555	1432	8	,	,	,
55555	1432	9	cut	cut	VBN
55555	1432	10	in	in	IN
55555	1432	11	half	half	JJ
55555	1432	12	-	-	HYPH
55555	1432	13	inch	inch	NN
55555	1432	14	cubes	cube	NNS
55555	1432	15	,	,	,
55555	1432	16	cover	cover	VB
55555	1432	17	with	with	IN
55555	1432	18	a	a	DT
55555	1432	19	highly	highly	RB
55555	1432	20	seasoned	season	VBN
55555	1432	21	white	white	JJ
55555	1432	22	sauce	sauce	NN
55555	1432	23	,	,	,
55555	1432	24	and	and	CC
55555	1432	25	use	use	VBP
55555	1432	26	to	to	TO
55555	1432	27	fill	fill	VB
55555	1432	28	patties	patty	NNS
55555	1432	29	or	or	CC
55555	1432	30	cases	case	NNS
55555	1432	31	.	.	.
55555	1433	1	ASPARAGUS	asparagus	NN
55555	1433	2	PATTIES	patty	NNS
55555	1433	3	Use	use	VBP
55555	1433	4	only	only	RB
55555	1433	5	the	the	DT
55555	1433	6	tender	tender	NN
55555	1433	7	ends	end	NNS
55555	1433	8	of	of	IN
55555	1433	9	white	white	JJ
55555	1433	10	or	or	CC
55555	1433	11	green	green	JJ
55555	1433	12	canned	can	VBN
55555	1433	13	asparagus	asparagus	NN
55555	1433	14	,	,	,
55555	1433	15	heat	heat	NN
55555	1433	16	in	in	IN
55555	1433	17	white	white	JJ
55555	1433	18	sauce	sauce	NN
55555	1433	19	,	,	,
55555	1433	20	and	and	CC
55555	1433	21	use	use	VBP
55555	1433	22	to	to	TO
55555	1433	23	fill	fill	VB
55555	1433	24	cases	case	NNS
55555	1433	25	or	or	CC
55555	1433	26	patties	patty	NNS
55555	1433	27	.	.	.
55555	1434	1	CELERY	celery	VB
55555	1434	2	PATTIES	patty	NNS
55555	1434	3	Use	use	VBP
55555	1434	4	celery	celery	NN
55555	1434	5	prepared	prepare	VBN
55555	1434	6	as	as	IN
55555	1434	7	in	in	IN
55555	1434	8	creamed	creamed	JJ
55555	1434	9	celery	celery	NN
55555	1434	10	,	,	,
55555	1434	11	only	only	RB
55555	1434	12	cut	cut	VB
55555	1434	13	the	the	DT
55555	1434	14	stalks	stalk	NNS
55555	1434	15	into	into	IN
55555	1434	16	inch	inch	NN
55555	1434	17	-	-	HYPH
55555	1434	18	long	long	JJ
55555	1434	19	pieces	piece	NNS
55555	1434	20	.	.	.
55555	1435	1	Fill	fill	VB
55555	1435	2	heated	heated	JJ
55555	1435	3	pastry	pastry	NN
55555	1435	4	cups	cup	NNS
55555	1435	5	or	or	CC
55555	1435	6	patties	patty	NNS
55555	1435	7	with	with	IN
55555	1435	8	the	the	DT
55555	1435	9	mixture	mixture	NN
55555	1435	10	.	.	.
55555	1436	1	CHESTNUTS	CHESTNUTS	NNP
55555	1436	2	IN	in	RP
55555	1436	3	CASES	cases	NN
55555	1436	4	Peel	peel	NN
55555	1436	5	2	2	CD
55555	1436	6	cups	cup	NNS
55555	1436	7	of	of	IN
55555	1436	8	Italian	italian	JJ
55555	1436	9	chestnuts	chestnut	NNS
55555	1436	10	,	,	,
55555	1436	11	and	and	CC
55555	1436	12	blanch	blanch	VB
55555	1436	13	them	-PRON-	PRP
55555	1436	14	by	by	IN
55555	1436	15	pouring	pour	VBG
55555	1436	16	boiling	boil	VBG
55555	1436	17	water	water	NN
55555	1436	18	on	on	IN
55555	1436	19	them	-PRON-	PRP
55555	1436	20	and	and	CC
55555	1436	21	letting	let	VBG
55555	1436	22	them	-PRON-	PRP
55555	1436	23	stay	stay	VB
55555	1436	24	in	in	IN
55555	1436	25	it	-PRON-	PRP
55555	1436	26	until	until	IN
55555	1436	27	the	the	DT
55555	1436	28	skins	skin	NNS
55555	1436	29	remove	remove	VBP
55555	1436	30	easily	easily	RB
55555	1436	31	;	;	:
55555	1436	32	then	then	RB
55555	1436	33	cut	cut	VB
55555	1436	34	them	-PRON-	PRP
55555	1436	35	in	in	IN
55555	1436	36	quarters	quarter	NNS
55555	1436	37	,	,	,
55555	1436	38	put	put	VB
55555	1436	39	them	-PRON-	PRP
55555	1436	40	in	in	IN
55555	1436	41	boiling	boil	VBG
55555	1436	42	water	water	NN
55555	1436	43	,	,	,
55555	1436	44	and	and	CC
55555	1436	45	boil	boil	VB
55555	1436	46	them	-PRON-	PRP
55555	1436	47	half	half	PDT
55555	1436	48	an	an	DT
55555	1436	49	hour	hour	NN
55555	1436	50	or	or	CC
55555	1436	51	until	until	IN
55555	1436	52	soft	soft	JJ
55555	1436	53	.	.	.
55555	1437	1	While	while	IN
55555	1437	2	they	-PRON-	PRP
55555	1437	3	are	be	VBP
55555	1437	4	finishing	finish	VBG
55555	1437	5	cooking	cook	VBG
55555	1437	6	put	put	NN
55555	1437	7	1	1	CD
55555	1437	8	tablespoon	tablespoon	NN
55555	1437	9	of	of	IN
55555	1437	10	butter	butter	NN
55555	1437	11	in	in	IN
55555	1437	12	a	a	DT
55555	1437	13	saucepan	saucepan	NN
55555	1437	14	,	,	,
55555	1437	15	and	and	CC
55555	1437	16	let	let	VB
55555	1437	17	it	-PRON-	PRP
55555	1437	18	cook	cook	VB
55555	1437	19	slowly	slowly	RB
55555	1437	20	until	until	IN
55555	1437	21	a	a	DT
55555	1437	22	rich	rich	JJ
55555	1437	23	dark	dark	NN
55555	1437	24	brown	brown	NN
55555	1437	25	then	then	RB
55555	1437	26	add	add	VBP
55555	1437	27	to	to	IN
55555	1437	28	it	-PRON-	PRP
55555	1437	29	1	1	CD
55555	1437	30	tablespoon	tablespoon	NN
55555	1437	31	of	of	IN
55555	1437	32	flour	flour	NN
55555	1437	33	,	,	,
55555	1437	34	and	and	CC
55555	1437	35	stir	stir	VB
55555	1437	36	until	until	IN
55555	1437	37	as	as	RB
55555	1437	38	smooth	smooth	JJ
55555	1437	39	as	as	IN
55555	1437	40	it	-PRON-	PRP
55555	1437	41	will	will	MD
55555	1437	42	come	come	VB
55555	1437	43	,	,	,
55555	1437	44	then	then	RB
55555	1437	45	add	add	VB
55555	1437	46	1	1	CD
55555	1437	47	1/2	1/2	CD
55555	1437	48	cups	cup	NNS
55555	1437	49	of	of	IN
55555	1437	50	milk	milk	NN
55555	1437	51	and	and	CC
55555	1437	52	1	1	CD
55555	1437	53	teaspoon	teaspoon	NN
55555	1437	54	of	of	IN
55555	1437	55	caramel	caramel	NN
55555	1437	56	or	or	CC
55555	1437	57	soup	soup	NN
55555	1437	58	-	-	HYPH
55555	1437	59	browning	browning	NN
55555	1437	60	,	,	,
55555	1437	61	and	and	CC
55555	1437	62	season	season	NN
55555	1437	63	highly	highly	RB
55555	1437	64	with	with	IN
55555	1437	65	salt	salt	NN
55555	1437	66	and	and	CC
55555	1437	67	pepper	pepper	NN
55555	1437	68	.	.	.
55555	1438	1	Put	put	VB
55555	1438	2	the	the	DT
55555	1438	3	chestnuts	chestnut	NNS
55555	1438	4	in	in	IN
55555	1438	5	the	the	DT
55555	1438	6	sauce	sauce	NN
55555	1438	7	,	,	,
55555	1438	8	and	and	CC
55555	1438	9	fill	fill	VB
55555	1438	10	pastry	pastry	NN
55555	1438	11	cases	case	NNS
55555	1438	12	with	with	IN
55555	1438	13	the	the	DT
55555	1438	14	mixture	mixture	NN
55555	1438	15	.	.	.
55555	1439	1	PATTIES	patty	NNS
55555	1439	2	OF	of	IN
55555	1439	3	FRESH	fresh	JJ
55555	1439	4	GREEN	green	JJ
55555	1439	5	PEAS	pea	VBD
55555	1439	6	Use	use	VBP
55555	1439	7	fresh	fresh	JJ
55555	1439	8	green	green	JJ
55555	1439	9	peas	pea	NNS
55555	1439	10	boiled	boil	VBD
55555	1439	11	as	as	IN
55555	1439	12	directed	direct	VBN
55555	1439	13	,	,	,
55555	1439	14	or	or	CC
55555	1439	15	use	use	VBP
55555	1439	16	canned	can	VBN
55555	1439	17	French	french	JJ
55555	1439	18	peas	pea	NNS
55555	1439	19	;	;	:
55555	1439	20	reheat	reheat	VB
55555	1439	21	in	in	IN
55555	1439	22	white	white	JJ
55555	1439	23	sauce	sauce	NN
55555	1439	24	,	,	,
55555	1439	25	and	and	CC
55555	1439	26	use	use	VBP
55555	1439	27	to	to	TO
55555	1439	28	fill	fill	VB
55555	1439	29	patties	patty	NNS
55555	1439	30	or	or	CC
55555	1439	31	timbale	timbale	JJ
55555	1439	32	cases	case	NNS
55555	1439	33	.	.	.
55555	1440	1	A	a	DT
55555	1440	2	little	little	JJ
55555	1440	3	finely	finely	RB
55555	1440	4	chopped	chop	VBN
55555	1440	5	mint	mint	NN
55555	1440	6	can	can	MD
55555	1440	7	be	be	VB
55555	1440	8	added	add	VBN
55555	1440	9	to	to	IN
55555	1440	10	the	the	DT
55555	1440	11	sauce	sauce	NN
55555	1440	12	if	if	IN
55555	1440	13	liked	like	VBN
55555	1440	14	.	.	.
55555	1441	1	EGG	EGG	NNP
55555	1441	2	PATTIES	patty	NNS
55555	1441	3	Hard	hard	RB
55555	1441	4	boil	boil	VBP
55555	1441	5	the	the	DT
55555	1441	6	eggs	egg	NNS
55555	1441	7	required	require	VBN
55555	1441	8	,	,	,
55555	1441	9	chop	chop	VBP
55555	1441	10	fine	fine	RB
55555	1441	11	when	when	WRB
55555	1441	12	cold	cold	JJ
55555	1441	13	,	,	,
55555	1441	14	and	and	CC
55555	1441	15	reheat	reheat	VB
55555	1441	16	in	in	IN
55555	1441	17	parsley	parsley	NN
55555	1441	18	sauce	sauce	NN
55555	1441	19	,	,	,
55555	1441	20	and	and	CC
55555	1441	21	use	use	VBP
55555	1441	22	to	to	TO
55555	1441	23	fill	fill	VB
55555	1441	24	heated	heated	JJ
55555	1441	25	cases	case	NNS
55555	1441	26	or	or	CC
55555	1441	27	patties	patty	NNS
55555	1441	28	,	,	,
55555	1441	29	or	or	CC
55555	1441	30	use	use	VB
55555	1441	31	eggs	egg	NNS
55555	1441	32	Newburg	Newburg	NNP
55555	1441	33	for	for	IN
55555	1441	34	filling	filling	NN
55555	1441	35	.	.	.
55555	1442	1	MACEDOINE	MACEDOINE	NNP
55555	1442	2	PATTIES	patty	NNS
55555	1442	3	Use	use	VBP
55555	1442	4	imported	import	VBD
55555	1442	5	macedoine	macedoine	NN
55555	1442	6	of	of	IN
55555	1442	7	vegetables	vegetable	NNS
55555	1442	8	,	,	,
55555	1442	9	heat	heat	NN
55555	1442	10	in	in	IN
55555	1442	11	a	a	DT
55555	1442	12	double	double	JJ
55555	1442	13	boiler	boiler	NN
55555	1442	14	with	with	IN
55555	1442	15	white	white	JJ
55555	1442	16	sauce	sauce	NN
55555	1442	17	,	,	,
55555	1442	18	and	and	CC
55555	1442	19	use	use	VBP
55555	1442	20	as	as	IN
55555	1442	21	patty	patty	NNP
55555	1442	22	filling	filling	NN
55555	1442	23	in	in	RP
55555	1442	24	heated	heated	JJ
55555	1442	25	cases	case	NNS
55555	1442	26	.	.	.
55555	1443	1	MUSHROOM	MUSHROOM	NNP
55555	1443	2	PATTIES	PATTIES	NNP
55555	1443	3	Cut	cut	VBP
55555	1443	4	fresh	fresh	JJ
55555	1443	5	mushrooms	mushroom	NNS
55555	1443	6	in	in	IN
55555	1443	7	quarters	quarter	NNS
55555	1443	8	,	,	,
55555	1443	9	toss	toss	VB
55555	1443	10	them	-PRON-	PRP
55555	1443	11	in	in	IN
55555	1443	12	melted	melted	JJ
55555	1443	13	butter	butter	NN
55555	1443	14	for	for	IN
55555	1443	15	five	five	CD
55555	1443	16	minutes	minute	NNS
55555	1443	17	,	,	,
55555	1443	18	then	then	RB
55555	1443	19	cover	cover	VB
55555	1443	20	them	-PRON-	PRP
55555	1443	21	with	with	IN
55555	1443	22	white	white	JJ
55555	1443	23	or	or	CC
55555	1443	24	brown	brown	JJ
55555	1443	25	sauce	sauce	NN
55555	1443	26	,	,	,
55555	1443	27	and	and	CC
55555	1443	28	serve	serve	VB
55555	1443	29	in	in	IN
55555	1443	30	heated	heated	JJ
55555	1443	31	cases	case	NNS
55555	1443	32	or	or	CC
55555	1443	33	patties	patty	NNS
55555	1443	34	.	.	.
55555	1444	1	Any	any	DT
55555	1444	2	of	of	IN
55555	1444	3	the	the	DT
55555	1444	4	recipes	recipe	NNS
55555	1444	5	given	give	VBN
55555	1444	6	for	for	IN
55555	1444	7	mushrooms	mushroom	NNS
55555	1444	8	can	can	MD
55555	1444	9	be	be	VB
55555	1444	10	used	use	VBN
55555	1444	11	to	to	TO
55555	1444	12	fill	fill	VB
55555	1444	13	patty	patty	JJ
55555	1444	14	cases	case	NNS
55555	1444	15	,	,	,
55555	1444	16	mushrooms	mushroom	VBZ
55555	1444	17	Newburg	Newburg	NNP
55555	1444	18	being	be	VBG
55555	1444	19	especially	especially	RB
55555	1444	20	suitable	suitable	JJ
55555	1444	21	.	.	.
55555	1445	1	CANNED	canned	NN
55555	1445	2	MUSHROOM	MUSHROOM	NNP
55555	1445	3	PATTIES	patty	NNS
55555	1445	4	Toss	toss	PRP
55555	1445	5	the	the	DT
55555	1445	6	mushroom	mushroom	NN
55555	1445	7	buttons	button	NNS
55555	1445	8	in	in	IN
55555	1445	9	hot	hot	JJ
55555	1445	10	butter	butter	NN
55555	1445	11	for	for	IN
55555	1445	12	five	five	CD
55555	1445	13	minutes	minute	NNS
55555	1445	14	,	,	,
55555	1445	15	cover	cover	VB
55555	1445	16	them	-PRON-	PRP
55555	1445	17	with	with	IN
55555	1445	18	white	white	JJ
55555	1445	19	sauce	sauce	NN
55555	1445	20	,	,	,
55555	1445	21	and	and	CC
55555	1445	22	use	use	VBP
55555	1445	23	to	to	TO
55555	1445	24	fill	fill	VB
55555	1445	25	heated	heated	JJ
55555	1445	26	patties	patty	NNS
55555	1445	27	.	.	.
55555	1446	1	"	"	``
55555	1446	2	As	as	IN
55555	1446	3	I	-PRON-	PRP
55555	1446	4	was	be	VBD
55555	1446	5	hurrying	hurry	VBG
55555	1446	6	away	away	RB
55555	1446	7	from	from	IN
55555	1446	8	the	the	DT
55555	1446	9	slaughter	slaughter	NN
55555	1446	10	-	-	HYPH
55555	1446	11	house	house	NN
55555	1446	12	,	,	,
55555	1446	13	three	three	CD
55555	1446	14	beautiful	beautiful	JJ
55555	1446	15	lambs	lamb	NNS
55555	1446	16	were	be	VBD
55555	1446	17	led	lead	VBN
55555	1446	18	in	in	RB
55555	1446	19	by	by	IN
55555	1446	20	a	a	DT
55555	1446	21	man	man	NN
55555	1446	22	,	,	,
55555	1446	23	with	with	IN
55555	1446	24	a	a	DT
55555	1446	25	long	long	JJ
55555	1446	26	,	,	,
55555	1446	27	shining	shine	VBG
55555	1446	28	knife	knife	NN
55555	1446	29	.	.	.
55555	1447	1	Filled	fill	VBN
55555	1447	2	with	with	IN
55555	1447	3	horror	horror	NN
55555	1447	4	and	and	CC
55555	1447	5	indignation	indignation	NN
55555	1447	6	,	,	,
55555	1447	7	I	-PRON-	PRP
55555	1447	8	said	say	VBD
55555	1447	9	:	:	:
55555	1447	10	'	'	``
55555	1447	11	How	how	WRB
55555	1447	12	can	can	MD
55555	1447	13	you	-PRON-	PRP
55555	1447	14	be	be	VB
55555	1447	15	so	so	RB
55555	1447	16	cruel	cruel	JJ
55555	1447	17	as	as	IN
55555	1447	18	to	to	TO
55555	1447	19	put	put	VB
55555	1447	20	to	to	IN
55555	1447	21	death	death	NN
55555	1447	22	those	those	DT
55555	1447	23	little	little	JJ
55555	1447	24	,	,	,
55555	1447	25	innocent	innocent	JJ
55555	1447	26	lambs	lamb	NNS
55555	1447	27	?	?	.
55555	1447	28	'	'	''
55555	1448	1	'	'	``
55555	1448	2	Why	why	WRB
55555	1448	3	,	,	,
55555	1448	4	madam	madam	NNP
55555	1448	5	,	,	,
55555	1448	6	'	'	''
55555	1448	7	said	say	VBD
55555	1448	8	the	the	DT
55555	1448	9	man	man	NN
55555	1448	10	,	,	,
55555	1448	11	'	'	''
55555	1448	12	you	-PRON-	PRP
55555	1448	13	would	would	MD
55555	1448	14	n't	not	RB
55555	1448	15	eat	eat	VB
55555	1448	16	them	-PRON-	PRP
55555	1448	17	alive	alive	JJ
55555	1448	18	,	,	,
55555	1448	19	would	would	MD
55555	1448	20	you	-PRON-	PRP
55555	1448	21	?	?	.
55555	1448	22	'	'	''
55555	1448	23	"	"	''
55555	1449	1	SAUCES	sauce	NNS
55555	1449	2	CARAMEL	CARAMEL	VBN
55555	1449	3	FOR	for	IN
55555	1449	4	COLOURING	colouring	NN
55555	1449	5	Put	put	VBP
55555	1449	6	1/2	1/2	CD
55555	1449	7	cup	cup	NN
55555	1449	8	of	of	IN
55555	1449	9	powdered	powdered	JJ
55555	1449	10	sugar	sugar	NN
55555	1449	11	in	in	IN
55555	1449	12	a	a	DT
55555	1449	13	small	small	JJ
55555	1449	14	saucepan	saucepan	NN
55555	1449	15	over	over	IN
55555	1449	16	a	a	DT
55555	1449	17	very	very	RB
55555	1449	18	low	low	JJ
55555	1449	19	fire	fire	NN
55555	1449	20	,	,	,
55555	1449	21	stir	stir	VB
55555	1449	22	with	with	IN
55555	1449	23	a	a	DT
55555	1449	24	wooden	wooden	JJ
55555	1449	25	spoon	spoon	NN
55555	1449	26	until	until	IN
55555	1449	27	melted	melted	JJ
55555	1449	28	,	,	,
55555	1449	29	and	and	CC
55555	1449	30	continue	continue	VB
55555	1449	31	to	to	TO
55555	1449	32	stir	stir	VB
55555	1449	33	until	until	IN
55555	1449	34	it	-PRON-	PRP
55555	1449	35	is	be	VBZ
55555	1449	36	a	a	DT
55555	1449	37	rich	rich	JJ
55555	1449	38	brown	brown	NN
55555	1449	39	;	;	:
55555	1449	40	add	add	VB
55555	1449	41	2	2	CD
55555	1449	42	cups	cup	NNS
55555	1449	43	of	of	IN
55555	1449	44	warm	warm	JJ
55555	1449	45	water	water	NN
55555	1449	46	,	,	,
55555	1449	47	and	and	CC
55555	1449	48	let	let	VB
55555	1449	49	it	-PRON-	PRP
55555	1449	50	simmer	simmer	VB
55555	1449	51	for	for	IN
55555	1449	52	fifteen	fifteen	CD
55555	1449	53	or	or	CC
55555	1449	54	twenty	twenty	CD
55555	1449	55	minutes	minute	NNS
55555	1449	56	,	,	,
55555	1449	57	then	then	RB
55555	1449	58	skim	skim	NNP
55555	1449	59	and	and	CC
55555	1449	60	strain	strain	VB
55555	1449	61	,	,	,
55555	1449	62	and	and	CC
55555	1449	63	bottle	bottle	VB
55555	1449	64	for	for	IN
55555	1449	65	use	use	NN
55555	1449	66	in	in	IN
55555	1449	67	giving	give	VBG
55555	1449	68	a	a	DT
55555	1449	69	rich	rich	JJ
55555	1449	70	colour	colour	NN
55555	1449	71	to	to	IN
55555	1449	72	soups	soup	NNS
55555	1449	73	and	and	CC
55555	1449	74	sauces	sauce	NNS
55555	1449	75	.	.	.
55555	1450	1	Ready	Ready	NNP
55555	1450	2	-	-	HYPH
55555	1450	3	made	make	VBN
55555	1450	4	vegetable	vegetable	JJ
55555	1450	5	extracts	extract	NNS
55555	1450	6	of	of	IN
55555	1450	7	good	good	JJ
55555	1450	8	dark	dark	JJ
55555	1450	9	colour	colour	NN
55555	1450	10	can	can	MD
55555	1450	11	be	be	VB
55555	1450	12	bought	buy	VBN
55555	1450	13	,	,	,
55555	1450	14	and	and	CC
55555	1450	15	are	be	VBP
55555	1450	16	one	one	CD
55555	1450	17	of	of	IN
55555	1450	18	the	the	DT
55555	1450	19	few	few	JJ
55555	1450	20	things	thing	NNS
55555	1450	21	which	which	WDT
55555	1450	22	seem	seem	VBP
55555	1450	23	better	well	JJR
55555	1450	24	than	than	IN
55555	1450	25	the	the	DT
55555	1450	26	home	home	NN
55555	1450	27	-	-	HYPH
55555	1450	28	made	make	VBN
55555	1450	29	product	product	NN
55555	1450	30	.	.	.
55555	1451	1	REDUCED	REDUCED	NNS
55555	1451	2	VINEGAR	vinegar	RB
55555	1451	3	This	this	DT
55555	1451	4	adds	add	VBZ
55555	1451	5	a	a	DT
55555	1451	6	delicious	delicious	JJ
55555	1451	7	flavour	flavour	NN
55555	1451	8	to	to	IN
55555	1451	9	many	many	JJ
55555	1451	10	sauces	sauce	NNS
55555	1451	11	,	,	,
55555	1451	12	vegetables	vegetable	NNS
55555	1451	13	,	,	,
55555	1451	14	and	and	CC
55555	1451	15	soups	soup	NNS
55555	1451	16	,	,	,
55555	1451	17	and	and	CC
55555	1451	18	is	be	VBZ
55555	1451	19	made	make	VBN
55555	1451	20	by	by	IN
55555	1451	21	putting	put	VBG
55555	1451	22	vinegar	vinegar	NN
55555	1451	23	,	,	,
55555	1451	24	with	with	IN
55555	1451	25	a	a	DT
55555	1451	26	little	little	JJ
55555	1451	27	salt	salt	NN
55555	1451	28	and	and	CC
55555	1451	29	pepper	pepper	NN
55555	1451	30	,	,	,
55555	1451	31	in	in	IN
55555	1451	32	a	a	DT
55555	1451	33	saucepan	saucepan	NN
55555	1451	34	and	and	CC
55555	1451	35	letting	let	VBG
55555	1451	36	it	-PRON-	PRP
55555	1451	37	boil	boil	VB
55555	1451	38	rapidly	rapidly	RB
55555	1451	39	until	until	IN
55555	1451	40	reduced	reduce	VBN
55555	1451	41	,	,	,
55555	1451	42	the	the	DT
55555	1451	43	proportions	proportion	NNS
55555	1451	44	being	be	VBG
55555	1451	45	2	2	CD
55555	1451	46	tablespoons	tablespoon	NNS
55555	1451	47	of	of	IN
55555	1451	48	vinegar	vinegar	NN
55555	1451	49	,	,	,
55555	1451	50	1	1	CD
55555	1451	51	saltspoon	saltspoon	NN
55555	1451	52	of	of	IN
55555	1451	53	salt	salt	NN
55555	1451	54	,	,	,
55555	1451	55	and	and	CC
55555	1451	56	a	a	DT
55555	1451	57	pinch	pinch	NN
55555	1451	58	of	of	IN
55555	1451	59	pepper	pepper	NN
55555	1451	60	cooked	cook	VBN
55555	1451	61	until	until	IN
55555	1451	62	reduced	reduce	VBN
55555	1451	63	to	to	IN
55555	1451	64	1	1	CD
55555	1451	65	teaspoon	teaspoon	NN
55555	1451	66	of	of	IN
55555	1451	67	liquid	liquid	NN
55555	1451	68	.	.	.
55555	1452	1	Strain	strain	VB
55555	1452	2	before	before	IN
55555	1452	3	using	use	VBG
55555	1452	4	.	.	.
55555	1453	1	SAUCE	SAUCE	VBN
55555	1453	2	BERNAISE	BERNAISE	NNS
55555	1453	3	Into	into	IN
55555	1453	4	1	1	CD
55555	1453	5	tablespoon	tablespoon	NN
55555	1453	6	of	of	IN
55555	1453	7	reduced	reduce	VBN
55555	1453	8	vinegar	vinegar	NN
55555	1453	9	beat	beat	VBD
55555	1453	10	slowly	slowly	RB
55555	1453	11	the	the	DT
55555	1453	12	yolks	yolk	NNS
55555	1453	13	of	of	IN
55555	1453	14	4	4	CD
55555	1453	15	eggs	egg	NNS
55555	1453	16	to	to	TO
55555	1453	17	which	which	WDT
55555	1453	18	has	have	VBZ
55555	1453	19	been	be	VBN
55555	1453	20	added	add	VBN
55555	1453	21	2	2	CD
55555	1453	22	tablespoons	tablespoon	NNS
55555	1453	23	of	of	IN
55555	1453	24	cold	cold	JJ
55555	1453	25	water	water	NN
55555	1453	26	,	,	,
55555	1453	27	and	and	CC
55555	1453	28	when	when	WRB
55555	1453	29	well	well	RB
55555	1453	30	mixed	mixed	JJ
55555	1453	31	hold	hold	NN
55555	1453	32	in	in	IN
55555	1453	33	a	a	DT
55555	1453	34	small	small	JJ
55555	1453	35	saucepan	saucepan	NN
55555	1453	36	above	above	IN
55555	1453	37	a	a	DT
55555	1453	38	slow	slow	JJ
55555	1453	39	fire	fire	NN
55555	1453	40	;	;	:
55555	1453	41	put	put	VBN
55555	1453	42	in	in	RP
55555	1453	43	a	a	DT
55555	1453	44	small	small	JJ
55555	1453	45	bit	bit	NN
55555	1453	46	of	of	IN
55555	1453	47	butter	butter	NN
55555	1453	48	,	,	,
55555	1453	49	and	and	CC
55555	1453	50	when	when	WRB
55555	1453	51	melted	melt	VBN
55555	1453	52	stir	stir	NN
55555	1453	53	in	in	IN
55555	1453	54	another	another	DT
55555	1453	55	,	,	,
55555	1453	56	and	and	CC
55555	1453	57	so	so	RB
55555	1453	58	continue	continue	VB
55555	1453	59	until	until	IN
55555	1453	60	1	1	CD
55555	1453	61	1/2	1/2	CD
55555	1453	62	tablespoons	tablespoon	NNS
55555	1453	63	have	have	VBP
55555	1453	64	been	be	VBN
55555	1453	65	used	use	VBN
55555	1453	66	.	.	.
55555	1454	1	When	when	WRB
55555	1454	2	the	the	DT
55555	1454	3	sauce	sauce	NN
55555	1454	4	is	be	VBZ
55555	1454	5	smooth	smooth	JJ
55555	1454	6	and	and	CC
55555	1454	7	creamy	creamy	JJ
55555	1454	8	,	,	,
55555	1454	9	season	season	NN
55555	1454	10	with	with	IN
55555	1454	11	salt	salt	NN
55555	1454	12	and	and	CC
55555	1454	13	pepper	pepper	NN
55555	1454	14	or	or	CC
55555	1454	15	paprika	paprika	NNS
55555	1454	16	,	,	,
55555	1454	17	and	and	CC
55555	1454	18	add	add	VB
55555	1454	19	1/2	1/2	CD
55555	1454	20	teaspoon	teaspoon	NN
55555	1454	21	of	of	IN
55555	1454	22	tarragon	tarragon	NNP
55555	1454	23	vinegar	vinegar	NNP
55555	1454	24	,	,	,
55555	1454	25	or	or	CC
55555	1454	26	1	1	CD
55555	1454	27	teaspoon	teaspoon	NN
55555	1454	28	of	of	IN
55555	1454	29	minced	mince	VBN
55555	1454	30	tarragon	tarragon	NNP
55555	1454	31	leaves	leave	VBZ
55555	1454	32	.	.	.
55555	1455	1	The	the	DT
55555	1455	2	sauce	sauce	NN
55555	1455	3	can	can	MD
55555	1455	4	not	not	RB
55555	1455	5	be	be	VB
55555	1455	6	served	serve	VBN
55555	1455	7	very	very	RB
55555	1455	8	hot	hot	JJ
55555	1455	9	or	or	CC
55555	1455	10	it	-PRON-	PRP
55555	1455	11	will	will	MD
55555	1455	12	curdle	curdle	VB
55555	1455	13	.	.	.
55555	1456	1	It	-PRON-	PRP
55555	1456	2	may	may	MD
55555	1456	3	be	be	VB
55555	1456	4	served	serve	VBN
55555	1456	5	cold	cold	JJ
55555	1456	6	also	also	RB
55555	1456	7	.	.	.
55555	1457	1	BLACK	BLACK	NNP
55555	1457	2	BUTTER	BUTTER	NNP
55555	1457	3	SAUCE	SAUCE	VBD
55555	1457	4	Put	put	NN
55555	1457	5	3	3	CD
55555	1457	6	or	or	CC
55555	1457	7	4	4	CD
55555	1457	8	tablespoons	tablespoon	NNS
55555	1457	9	of	of	IN
55555	1457	10	butter	butter	NN
55555	1457	11	in	in	IN
55555	1457	12	a	a	DT
55555	1457	13	saucepan	saucepan	NN
55555	1457	14	with	with	IN
55555	1457	15	1	1	CD
55555	1457	16	saltspoon	saltspoon	NN
55555	1457	17	of	of	IN
55555	1457	18	salt	salt	NN
55555	1457	19	and	and	CC
55555	1457	20	a	a	DT
55555	1457	21	little	little	JJ
55555	1457	22	pepper	pepper	NN
55555	1457	23	,	,	,
55555	1457	24	and	and	CC
55555	1457	25	let	let	VB
55555	1457	26	cook	cook	NN
55555	1457	27	slowly	slowly	RB
55555	1457	28	until	until	IN
55555	1457	29	browned	brown	VBN
55555	1457	30	;	;	:
55555	1457	31	then	then	RB
55555	1457	32	add	add	VB
55555	1457	33	1	1	CD
55555	1457	34	teaspoon	teaspoon	NN
55555	1457	35	of	of	IN
55555	1457	36	reduced	reduce	VBN
55555	1457	37	vinegar	vinegar	NN
55555	1457	38	or	or	CC
55555	1457	39	lemon	lemon	NN
55555	1457	40	juice	juice	NN
55555	1457	41	,	,	,
55555	1457	42	and	and	CC
55555	1457	43	serve	serve	VB
55555	1457	44	hot	hot	JJ
55555	1457	45	.	.	.
55555	1458	1	BREAD	BREAD	NNP
55555	1458	2	SAUCE	SAUCE	NNP
55555	1458	3	Put	put	VBP
55555	1458	4	1	1	CD
55555	1458	5	large	large	JJ
55555	1458	6	slice	slice	NN
55555	1458	7	of	of	IN
55555	1458	8	bread	bread	NN
55555	1458	9	,	,	,
55555	1458	10	cut	cut	VBD
55555	1458	11	an	an	DT
55555	1458	12	inch	inch	NN
55555	1458	13	thick	thick	JJ
55555	1458	14	,	,	,
55555	1458	15	into	into	IN
55555	1458	16	2	2	CD
55555	1458	17	cups	cup	NNS
55555	1458	18	of	of	IN
55555	1458	19	milk	milk	NN
55555	1458	20	with	with	IN
55555	1458	21	1	1	CD
55555	1458	22	onion	onion	NN
55555	1458	23	with	with	IN
55555	1458	24	4	4	CD
55555	1458	25	cloves	clove	NNS
55555	1458	26	stuck	stick	VBN
55555	1458	27	in	in	IN
55555	1458	28	it	-PRON-	PRP
55555	1458	29	,	,	,
55555	1458	30	add	add	VB
55555	1458	31	pepper	pepper	NN
55555	1458	32	,	,	,
55555	1458	33	salt	salt	NN
55555	1458	34	,	,	,
55555	1458	35	and	and	CC
55555	1458	36	1	1	CD
55555	1458	37	teaspoon	teaspoon	NN
55555	1458	38	of	of	IN
55555	1458	39	butter	butter	NN
55555	1458	40	.	.	.
55555	1459	1	Let	let	VB
55555	1459	2	simmer	simmer	NN
55555	1459	3	until	until	IN
55555	1459	4	the	the	DT
55555	1459	5	bread	bread	NN
55555	1459	6	is	be	VBZ
55555	1459	7	quite	quite	RB
55555	1459	8	soft	soft	JJ
55555	1459	9	,	,	,
55555	1459	10	lift	lift	VB
55555	1459	11	out	out	RP
55555	1459	12	the	the	DT
55555	1459	13	onion	onion	NN
55555	1459	14	and	and	CC
55555	1459	15	cloves	clove	NNS
55555	1459	16	,	,	,
55555	1459	17	beat	beat	VBD
55555	1459	18	well	well	RB
55555	1459	19	with	with	IN
55555	1459	20	a	a	DT
55555	1459	21	fork	fork	NN
55555	1459	22	,	,	,
55555	1459	23	and	and	CC
55555	1459	24	serve	serve	VB
55555	1459	25	.	.	.
55555	1460	1	Serve	serve	VB
55555	1460	2	fine	fine	JJ
55555	1460	3	golden	golden	JJ
55555	1460	4	brown	brown	JJ
55555	1460	5	bread	bread	NN
55555	1460	6	crumbs	crumb	VBZ
55555	1460	7	with	with	IN
55555	1460	8	the	the	DT
55555	1460	9	sauce	sauce	NN
55555	1460	10	,	,	,
55555	1460	11	as	as	IN
55555	1460	12	these	these	DT
55555	1460	13	belong	belong	VBP
55555	1460	14	with	with	IN
55555	1460	15	it	-PRON-	PRP
55555	1460	16	.	.	.
55555	1461	1	BROWN	BROWN	NNP
55555	1461	2	SAUCE	SAUCE	NNP
55555	1461	3	Put	put	NN
55555	1461	4	1	1	CD
55555	1461	5	tablespoon	tablespoon	NN
55555	1461	6	of	of	IN
55555	1461	7	butter	butter	NN
55555	1461	8	in	in	IN
55555	1461	9	a	a	DT
55555	1461	10	saucepan	saucepan	NN
55555	1461	11	,	,	,
55555	1461	12	and	and	CC
55555	1461	13	when	when	WRB
55555	1461	14	well	well	RB
55555	1461	15	browned	brown	VBN
55555	1461	16	,	,	,
55555	1461	17	remove	remove	VB
55555	1461	18	from	from	IN
55555	1461	19	fire	fire	NN
55555	1461	20	,	,	,
55555	1461	21	add	add	VB
55555	1461	22	1	1	CD
55555	1461	23	tablespoon	tablespoon	NN
55555	1461	24	of	of	IN
55555	1461	25	flour	flour	NN
55555	1461	26	,	,	,
55555	1461	27	stirring	stir	VBG
55555	1461	28	until	until	IN
55555	1461	29	smooth	smooth	JJ
55555	1461	30	;	;	:
55555	1461	31	then	then	RB
55555	1461	32	add	add	VB
55555	1461	33	gradually	gradually	RB
55555	1461	34	1	1	CD
55555	1461	35	cup	cup	NN
55555	1461	36	of	of	IN
55555	1461	37	vegetable	vegetable	NN
55555	1461	38	stock	stock	NN
55555	1461	39	or	or	CC
55555	1461	40	milk	milk	NN
55555	1461	41	,	,	,
55555	1461	42	and	and	CC
55555	1461	43	,	,	,
55555	1461	44	when	when	WRB
55555	1461	45	all	all	DT
55555	1461	46	is	be	VBZ
55555	1461	47	smooth	smooth	JJ
55555	1461	48	and	and	CC
55555	1461	49	well	well	RB
55555	1461	50	thickened	thicken	VBD
55555	1461	51	,	,	,
55555	1461	52	1/2	1/2	CD
55555	1461	53	teaspoon	teaspoon	NN
55555	1461	54	of	of	IN
55555	1461	55	brown	brown	JJ
55555	1461	56	colouring	colouring	NN
55555	1461	57	,	,	,
55555	1461	58	and	and	CC
55555	1461	59	salt	salt	NN
55555	1461	60	and	and	CC
55555	1461	61	pepper	pepper	NN
55555	1461	62	.	.	.
55555	1462	1	It	-PRON-	PRP
55555	1462	2	improves	improve	VBZ
55555	1462	3	the	the	DT
55555	1462	4	flavour	flavour	NN
55555	1462	5	to	to	TO
55555	1462	6	let	let	VB
55555	1462	7	the	the	DT
55555	1462	8	stock	stock	NN
55555	1462	9	to	to	TO
55555	1462	10	be	be	VB
55555	1462	11	used	use	VBN
55555	1462	12	simmer	simmer	NN
55555	1462	13	for	for	IN
55555	1462	14	ten	ten	CD
55555	1462	15	minutes	minute	NNS
55555	1462	16	with	with	IN
55555	1462	17	1	1	CD
55555	1462	18	bay	bay	NN
55555	1462	19	leaf	leaf	NN
55555	1462	20	and	and	CC
55555	1462	21	1/2	1/2	CD
55555	1462	22	an	an	DT
55555	1462	23	onion	onion	NN
55555	1462	24	added	add	VBN
55555	1462	25	to	to	IN
55555	1462	26	it	-PRON-	PRP
55555	1462	27	.	.	.
55555	1463	1	VARIATIONS	VARIATIONS	NNP
55555	1463	2	OF	of	IN
55555	1463	3	BROWN	BROWN	NNP
55555	1463	4	SAUCE	SAUCE	NNP
55555	1463	5	Add	Add	NNP
55555	1463	6	chopped	chop	VBD
55555	1463	7	button	button	NN
55555	1463	8	mushrooms	mushroom	NNS
55555	1463	9	,	,	,
55555	1463	10	chopped	chop	VBD
55555	1463	11	fried	fried	JJ
55555	1463	12	peppers	pepper	NNS
55555	1463	13	,	,	,
55555	1463	14	tiny	tiny	JJ
55555	1463	15	pearl	pearl	NN
55555	1463	16	onions	onion	NNS
55555	1463	17	,	,	,
55555	1463	18	boiled	boil	VBN
55555	1463	19	eggs	egg	NNS
55555	1463	20	,	,	,
55555	1463	21	etc	etc	FW
55555	1463	22	.	.	FW
55555	1463	23	,	,	,
55555	1463	24	to	to	TO
55555	1463	25	vary	vary	VB
55555	1463	26	brown	brown	JJ
55555	1463	27	sauce	sauce	NN
55555	1463	28	.	.	.
55555	1464	1	SAUCE	SAUCE	VBN
55555	1464	2	BORDELAISE	BORDELAISE	NNP
55555	1464	3	To	to	IN
55555	1464	4	1	1	CD
55555	1464	5	cup	cup	NN
55555	1464	6	of	of	IN
55555	1464	7	brown	brown	JJ
55555	1464	8	sauce	sauce	NN
55555	1464	9	add	add	VBP
55555	1464	10	1	1	CD
55555	1464	11	teaspoon	teaspoon	NN
55555	1464	12	of	of	IN
55555	1464	13	grated	grate	VBN
55555	1464	14	onion	onion	NN
55555	1464	15	,	,	,
55555	1464	16	3	3	CD
55555	1464	17	minced	mince	VBD
55555	1464	18	fresh	fresh	JJ
55555	1464	19	mushrooms	mushroom	NNS
55555	1464	20	(	(	-LRB-
55555	1464	21	or	or	CC
55555	1464	22	1	1	CD
55555	1464	23	tablespoon	tablespoon	NN
55555	1464	24	of	of	IN
55555	1464	25	chopped	chop	VBN
55555	1464	26	canned	canned	JJ
55555	1464	27	ones	one	NNS
55555	1464	28	)	)	-RRB-
55555	1464	29	,	,	,
55555	1464	30	2	2	CD
55555	1464	31	teaspoons	teaspoon	NNS
55555	1464	32	of	of	IN
55555	1464	33	chopped	chop	VBN
55555	1464	34	parsley	parsley	NN
55555	1464	35	,	,	,
55555	1464	36	and	and	CC
55555	1464	37	salt	salt	NN
55555	1464	38	and	and	CC
55555	1464	39	pepper	pepper	NN
55555	1464	40	.	.	.
55555	1465	1	Stir	stir	VB
55555	1465	2	over	over	IN
55555	1465	3	a	a	DT
55555	1465	4	slow	slow	JJ
55555	1465	5	fire	fire	NN
55555	1465	6	for	for	IN
55555	1465	7	five	five	CD
55555	1465	8	minutes	minute	NNS
55555	1465	9	before	before	IN
55555	1465	10	serving	serve	VBG
55555	1465	11	.	.	.
55555	1466	1	DRAWN	DRAWN	NNP
55555	1466	2	BUTTER	butter	NN
55555	1466	3	Melt	melt	NN
55555	1466	4	4	4	CD
55555	1466	5	tablespoons	tablespoon	NNS
55555	1466	6	of	of	IN
55555	1466	7	butter	butter	NN
55555	1466	8	,	,	,
55555	1466	9	and	and	CC
55555	1466	10	stir	stir	VB
55555	1466	11	in	in	RB
55555	1466	12	until	until	IN
55555	1466	13	smooth	smooth	JJ
55555	1466	14	2	2	CD
55555	1466	15	tablespoons	tablespoon	NNS
55555	1466	16	of	of	IN
55555	1466	17	flour	flour	NN
55555	1466	18	;	;	:
55555	1466	19	then	then	RB
55555	1466	20	add	add	VB
55555	1466	21	slowly	slowly	RB
55555	1466	22	2	2	CD
55555	1466	23	cups	cup	NNS
55555	1466	24	of	of	IN
55555	1466	25	boiling	boil	VBG
55555	1466	26	vegetable	vegetable	NN
55555	1466	27	stock	stock	NN
55555	1466	28	,	,	,
55555	1466	29	1	1	CD
55555	1466	30	teaspoon	teaspoon	NN
55555	1466	31	of	of	IN
55555	1466	32	salt	salt	NN
55555	1466	33	,	,	,
55555	1466	34	and	and	CC
55555	1466	35	a	a	DT
55555	1466	36	little	little	JJ
55555	1466	37	cayenne	cayenne	NN
55555	1466	38	or	or	CC
55555	1466	39	paprika	paprika	NNS
55555	1466	40	.	.	.
55555	1467	1	CURRY	CURRY	NNP
55555	1467	2	SAUCE	SAUCE	NNP
55555	1467	3	Put	put	NN
55555	1467	4	1	1	CD
55555	1467	5	tablespoon	tablespoon	NN
55555	1467	6	of	of	IN
55555	1467	7	butter	butter	NN
55555	1467	8	in	in	IN
55555	1467	9	a	a	DT
55555	1467	10	saucepan	saucepan	NN
55555	1467	11	,	,	,
55555	1467	12	and	and	CC
55555	1467	13	when	when	WRB
55555	1467	14	melted	melt	VBN
55555	1467	15	stir	stir	NN
55555	1467	16	into	into	IN
55555	1467	17	it	-PRON-	PRP
55555	1467	18	1	1	CD
55555	1467	19	large	large	JJ
55555	1467	20	onion	onion	NN
55555	1467	21	chopped	chop	VBD
55555	1467	22	fine	fine	JJ
55555	1467	23	,	,	,
55555	1467	24	and	and	CC
55555	1467	25	let	let	VB
55555	1467	26	simmer	simmer	NN
55555	1467	27	for	for	IN
55555	1467	28	six	six	CD
55555	1467	29	or	or	CC
55555	1467	30	seven	seven	CD
55555	1467	31	minutes	minute	NNS
55555	1467	32	;	;	:
55555	1467	33	then	then	RB
55555	1467	34	add	add	VB
55555	1467	35	1	1	CD
55555	1467	36	sour	sour	JJ
55555	1467	37	apple	apple	NN
55555	1467	38	chopped	chop	VBD
55555	1467	39	fine	fine	JJ
55555	1467	40	(	(	-LRB-
55555	1467	41	or	or	CC
55555	1467	42	,	,	,
55555	1467	43	if	if	IN
55555	1467	44	it	-PRON-	PRP
55555	1467	45	can	can	MD
55555	1467	46	be	be	VB
55555	1467	47	had	have	VBN
55555	1467	48	,	,	,
55555	1467	49	1	1	CD
55555	1467	50	tablespoon	tablespoon	NN
55555	1467	51	of	of	IN
55555	1467	52	tamarind	tamarind	NNP
55555	1467	53	chutney	chutney	NNP
55555	1467	54	)	)	-RRB-
55555	1467	55	,	,	,
55555	1467	56	stir	stir	VB
55555	1467	57	for	for	IN
55555	1467	58	three	three	CD
55555	1467	59	or	or	CC
55555	1467	60	four	four	CD
55555	1467	61	minutes	minute	NNS
55555	1467	62	,	,	,
55555	1467	63	then	then	RB
55555	1467	64	add	add	VB
55555	1467	65	1/2	1/2	CD
55555	1467	66	cup	cup	NN
55555	1467	67	of	of	IN
55555	1467	68	strong	strong	JJ
55555	1467	69	vegetable	vegetable	NN
55555	1467	70	stock	stock	NN
55555	1467	71	or	or	CC
55555	1467	72	water	water	NN
55555	1467	73	,	,	,
55555	1467	74	and	and	CC
55555	1467	75	let	let	VB
55555	1467	76	cook	cook	NN
55555	1467	77	gently	gently	RB
55555	1467	78	for	for	IN
55555	1467	79	five	five	CD
55555	1467	80	minutes	minute	NNS
55555	1467	81	;	;	:
55555	1467	82	pour	pour	VB
55555	1467	83	on	on	IN
55555	1467	84	another	another	DT
55555	1467	85	1/2	1/2	CD
55555	1467	86	cup	cup	NN
55555	1467	87	of	of	IN
55555	1467	88	vegetable	vegetable	NN
55555	1467	89	stock	stock	NN
55555	1467	90	and	and	CC
55555	1467	91	1	1	CD
55555	1467	92	cup	cup	NN
55555	1467	93	of	of	IN
55555	1467	94	milk	milk	NN
55555	1467	95	,	,	,
55555	1467	96	into	into	IN
55555	1467	97	which	which	WDT
55555	1467	98	1	1	CD
55555	1467	99	dessert	dessert	NN
55555	1467	100	spoon	spoon	NN
55555	1467	101	of	of	IN
55555	1467	102	curry	curry	NN
55555	1467	103	powder	powder	NN
55555	1467	104	has	have	VBZ
55555	1467	105	been	be	VBN
55555	1467	106	stirred	stir	VBN
55555	1467	107	until	until	IN
55555	1467	108	smooth	smooth	JJ
55555	1467	109	;	;	:
55555	1467	110	let	let	VB
55555	1467	111	all	all	DT
55555	1467	112	boil	boil	VB
55555	1467	113	up	up	RP
55555	1467	114	once	once	RB
55555	1467	115	,	,	,
55555	1467	116	then	then	RB
55555	1467	117	press	press	VB
55555	1467	118	through	through	IN
55555	1467	119	a	a	DT
55555	1467	120	sieve	sieve	NN
55555	1467	121	,	,	,
55555	1467	122	pressing	press	VBG
55555	1467	123	well	well	RB
55555	1467	124	to	to	TO
55555	1467	125	get	get	VB
55555	1467	126	the	the	DT
55555	1467	127	juices	juice	NNS
55555	1467	128	,	,	,
55555	1467	129	return	return	VB
55555	1467	130	to	to	IN
55555	1467	131	the	the	DT
55555	1467	132	fire	fire	NN
55555	1467	133	,	,	,
55555	1467	134	and	and	CC
55555	1467	135	to	to	TO
55555	1467	136	thicken	thicken	VB
55555	1467	137	,	,	,
55555	1467	138	use	use	NN
55555	1467	139	1	1	CD
55555	1467	140	tablespoon	tablespoon	NN
55555	1467	141	of	of	IN
55555	1467	142	flour	flour	NN
55555	1467	143	blended	blend	VBN
55555	1467	144	with	with	IN
55555	1467	145	1	1	CD
55555	1467	146	tablespoon	tablespoon	NN
55555	1467	147	of	of	IN
55555	1467	148	butter	butter	NN
55555	1467	149	to	to	IN
55555	1467	150	every	every	DT
55555	1467	151	cup	cup	NN
55555	1467	152	of	of	IN
55555	1467	153	liquid	liquid	NN
55555	1467	154	.	.	.
55555	1468	1	Stir	stir	VB
55555	1468	2	until	until	IN
55555	1468	3	the	the	DT
55555	1468	4	consistency	consistency	NN
55555	1468	5	of	of	IN
55555	1468	6	thick	thick	JJ
55555	1468	7	cream	cream	NN
55555	1468	8	,	,	,
55555	1468	9	and	and	CC
55555	1468	10	add	add	VB
55555	1468	11	a	a	DT
55555	1468	12	little	little	JJ
55555	1468	13	salt	salt	NN
55555	1468	14	before	before	IN
55555	1468	15	serving	serve	VBG
55555	1468	16	.	.	.
55555	1469	1	The	the	DT
55555	1469	2	quantity	quantity	NN
55555	1469	3	of	of	IN
55555	1469	4	curry	curry	NN
55555	1469	5	powder	powder	NN
55555	1469	6	here	here	RB
55555	1469	7	named	name	VBN
55555	1469	8	will	will	MD
55555	1469	9	make	make	VB
55555	1469	10	a	a	DT
55555	1469	11	mild	mild	JJ
55555	1469	12	curry	curry	NN
55555	1469	13	sauce	sauce	NN
55555	1469	14	.	.	.
55555	1470	1	CAPER	CAPER	NNP
55555	1470	2	SAUCE	SAUCE	NNP
55555	1470	3	Put	put	NN
55555	1470	4	1	1	CD
55555	1470	5	tablespoon	tablespoon	NN
55555	1470	6	of	of	IN
55555	1470	7	butter	butter	NN
55555	1470	8	in	in	IN
55555	1470	9	a	a	DT
55555	1470	10	frying	fry	VBG
55555	1470	11	pan	pan	NN
55555	1470	12	,	,	,
55555	1470	13	and	and	CC
55555	1470	14	when	when	WRB
55555	1470	15	melted	melt	VBN
55555	1470	16	add	add	NN
55555	1470	17	1	1	CD
55555	1470	18	tablespoon	tablespoon	NN
55555	1470	19	of	of	IN
55555	1470	20	flour	flour	NN
55555	1470	21	and	and	CC
55555	1470	22	stir	stir	VB
55555	1470	23	until	until	IN
55555	1470	24	smooth	smooth	JJ
55555	1470	25	.	.	.
55555	1471	1	Now	now	RB
55555	1471	2	add	add	VB
55555	1471	3	,	,	,
55555	1471	4	a	a	DT
55555	1471	5	little	little	JJ
55555	1471	6	at	at	IN
55555	1471	7	a	a	DT
55555	1471	8	time	time	NN
55555	1471	9	,	,	,
55555	1471	10	2	2	CD
55555	1471	11	cups	cup	NNS
55555	1471	12	of	of	IN
55555	1471	13	vegetable	vegetable	NN
55555	1471	14	broth	broth	NN
55555	1471	15	,	,	,
55555	1471	16	and	and	CC
55555	1471	17	stir	stir	VB
55555	1471	18	until	until	IN
55555	1471	19	it	-PRON-	PRP
55555	1471	20	boils	boil	VBZ
55555	1471	21	and	and	CC
55555	1471	22	is	be	VBZ
55555	1471	23	smooth	smooth	JJ
55555	1471	24	.	.	.
55555	1472	1	Put	put	VB
55555	1472	2	in	in	RP
55555	1472	3	2	2	CD
55555	1472	4	heaping	heap	VBG
55555	1472	5	tablespoons	tablespoon	NNS
55555	1472	6	of	of	IN
55555	1472	7	capers	caper	NNS
55555	1472	8	and	and	CC
55555	1472	9	1	1	CD
55555	1472	10	chopped	chop	VBD
55555	1472	11	hard	hard	RB
55555	1472	12	-	-	HYPH
55555	1472	13	boiled	boil	VBN
55555	1472	14	egg	egg	NN
55555	1472	15	,	,	,
55555	1472	16	and	and	CC
55555	1472	17	season	season	NN
55555	1472	18	well	well	RB
55555	1472	19	with	with	IN
55555	1472	20	salt	salt	NN
55555	1472	21	and	and	CC
55555	1472	22	pepper	pepper	NN
55555	1472	23	.	.	.
55555	1473	1	One	one	CD
55555	1473	2	tablespoon	tablespoon	NN
55555	1473	3	of	of	IN
55555	1473	4	cream	cream	NN
55555	1473	5	may	may	MD
55555	1473	6	be	be	VB
55555	1473	7	added	add	VBN
55555	1473	8	at	at	IN
55555	1473	9	the	the	DT
55555	1473	10	last	last	JJ
55555	1473	11	to	to	TO
55555	1473	12	enrich	enrich	VB
55555	1473	13	the	the	DT
55555	1473	14	sauce	sauce	NN
55555	1473	15	if	if	IN
55555	1473	16	desired	desire	VBN
55555	1473	17	.	.	.
55555	1474	1	CHEESE	CHEESE	NNP
55555	1474	2	SAUCE	SAUCE	NNP
55555	1474	3	Make	make	VBP
55555	1474	4	1	1	CD
55555	1474	5	cup	cup	NN
55555	1474	6	of	of	IN
55555	1474	7	highly	highly	RB
55555	1474	8	seasoned	season	VBN
55555	1474	9	white	white	JJ
55555	1474	10	sauce	sauce	NN
55555	1474	11	,	,	,
55555	1474	12	and	and	CC
55555	1474	13	add	add	VB
55555	1474	14	to	to	IN
55555	1474	15	it	-PRON-	PRP
55555	1474	16	1	1	CD
55555	1474	17	scant	scant	JJ
55555	1474	18	cup	cup	NN
55555	1474	19	of	of	IN
55555	1474	20	grated	grate	VBN
55555	1474	21	cheese	cheese	NN
55555	1474	22	;	;	:
55555	1474	23	stir	stir	NN
55555	1474	24	in	in	IN
55555	1474	25	a	a	DT
55555	1474	26	double	double	JJ
55555	1474	27	boiler	boiler	NN
55555	1474	28	until	until	IN
55555	1474	29	the	the	DT
55555	1474	30	cheese	cheese	NN
55555	1474	31	is	be	VBZ
55555	1474	32	melted	melt	VBN
55555	1474	33	,	,	,
55555	1474	34	then	then	RB
55555	1474	35	add	add	VB
55555	1474	36	a	a	DT
55555	1474	37	few	few	JJ
55555	1474	38	drops	drop	NNS
55555	1474	39	of	of	IN
55555	1474	40	yellow	yellow	JJ
55555	1474	41	colouring	colouring	NN
55555	1474	42	extract	extract	NN
55555	1474	43	,	,	,
55555	1474	44	and	and	CC
55555	1474	45	salt	salt	NN
55555	1474	46	and	and	CC
55555	1474	47	paprika	paprika	NNS
55555	1474	48	.	.	.
55555	1475	1	FRENCH	FRENCH	NNP
55555	1475	2	CUCUMBER	CUCUMBER	NNP
55555	1475	3	SAUCE	SAUCE	NNP
55555	1475	4	Grate	Grate	NNP
55555	1475	5	1	1	CD
55555	1475	6	cucumber	cucumber	NN
55555	1475	7	and	and	CC
55555	1475	8	drain	drain	VB
55555	1475	9	it	-PRON-	PRP
55555	1475	10	well	well	RB
55555	1475	11	,	,	,
55555	1475	12	then	then	RB
55555	1475	13	add	add	VB
55555	1475	14	to	to	IN
55555	1475	15	it	-PRON-	PRP
55555	1475	16	1/2	1/2	CD
55555	1475	17	teaspoon	teaspoon	NN
55555	1475	18	of	of	IN
55555	1475	19	salt	salt	NN
55555	1475	20	,	,	,
55555	1475	21	a	a	DT
55555	1475	22	dash	dash	NN
55555	1475	23	of	of	IN
55555	1475	24	cayenne	cayenne	NN
55555	1475	25	,	,	,
55555	1475	26	and	and	CC
55555	1475	27	1	1	CD
55555	1475	28	tablespoon	tablespoon	NN
55555	1475	29	of	of	IN
55555	1475	30	vinegar	vinegar	NN
55555	1475	31	.	.	.
55555	1476	1	DUTCH	DUTCH	NNP
55555	1476	2	BUTTER	BUTTER	NNP
55555	1476	3	To	to	IN
55555	1476	4	every	every	DT
55555	1476	5	tablespoon	tablespoon	NN
55555	1476	6	of	of	IN
55555	1476	7	melted	melted	JJ
55555	1476	8	butter	butter	NN
55555	1476	9	add	add	VB
55555	1476	10	1	1	CD
55555	1476	11	teaspoon	teaspoon	NN
55555	1476	12	of	of	IN
55555	1476	13	lemon	lemon	NN
55555	1476	14	juice	juice	NN
55555	1476	15	;	;	:
55555	1476	16	season	season	NN
55555	1476	17	with	with	IN
55555	1476	18	salt	salt	NN
55555	1476	19	.	.	.
55555	1477	1	DEVILLED	DEVILLED	NNP
55555	1477	2	SAUCE	SAUCE	NNP
55555	1477	3	Put	put	NN
55555	1477	4	1	1	CD
55555	1477	5	tablespoon	tablespoon	NN
55555	1477	6	of	of	IN
55555	1477	7	butter	butter	NN
55555	1477	8	in	in	IN
55555	1477	9	a	a	DT
55555	1477	10	saucepan	saucepan	NN
55555	1477	11	,	,	,
55555	1477	12	and	and	CC
55555	1477	13	when	when	WRB
55555	1477	14	melted	melt	VBN
55555	1477	15	add	add	NN
55555	1477	16	1	1	CD
55555	1477	17	tablespoon	tablespoon	NN
55555	1477	18	of	of	IN
55555	1477	19	chopped	chop	VBN
55555	1477	20	onion	onion	NN
55555	1477	21	,	,	,
55555	1477	22	and	and	CC
55555	1477	23	let	let	VB
55555	1477	24	cook	cook	NN
55555	1477	25	slowly	slowly	RB
55555	1477	26	for	for	IN
55555	1477	27	five	five	CD
55555	1477	28	minutes	minute	NNS
55555	1477	29	.	.	.
55555	1478	1	Then	then	RB
55555	1478	2	add	add	VB
55555	1478	3	1	1	CD
55555	1478	4	tablespoon	tablespoon	NN
55555	1478	5	of	of	IN
55555	1478	6	chopped	chop	VBN
55555	1478	7	parsley	parsley	NN
55555	1478	8	,	,	,
55555	1478	9	2	2	CD
55555	1478	10	tablespoons	tablespoon	NNS
55555	1478	11	of	of	IN
55555	1478	12	vinegar	vinegar	NN
55555	1478	13	,	,	,
55555	1478	14	1	1	CD
55555	1478	15	tablespoon	tablespoon	NN
55555	1478	16	of	of	IN
55555	1478	17	walnut	walnut	NNP
55555	1478	18	or	or	CC
55555	1478	19	mushroom	mushroom	NN
55555	1478	20	catsup	catsup	NN
55555	1478	21	,	,	,
55555	1478	22	1	1	CD
55555	1478	23	tablespoon	tablespoon	NN
55555	1478	24	of	of	IN
55555	1478	25	English	english	JJ
55555	1478	26	mustard	mustard	NN
55555	1478	27	,	,	,
55555	1478	28	1/2	1/2	CD
55555	1478	29	teaspoon	teaspoon	NN
55555	1478	30	of	of	IN
55555	1478	31	salt	salt	NN
55555	1478	32	,	,	,
55555	1478	33	1	1	CD
55555	1478	34	saltspoon	saltspoon	NN
55555	1478	35	of	of	IN
55555	1478	36	black	black	JJ
55555	1478	37	pepper	pepper	NN
55555	1478	38	,	,	,
55555	1478	39	and	and	CC
55555	1478	40	a	a	DT
55555	1478	41	little	little	JJ
55555	1478	42	cayenne	cayenne	NN
55555	1478	43	.	.	.
55555	1479	1	Thicken	Thicken	NNP
55555	1479	2	with	with	IN
55555	1479	3	1	1	CD
55555	1479	4	tablespoon	tablespoon	NN
55555	1479	5	of	of	IN
55555	1479	6	flour	flour	NN
55555	1479	7	,	,	,
55555	1479	8	and	and	CC
55555	1479	9	when	when	WRB
55555	1479	10	smooth	smooth	RB
55555	1479	11	add	add	VB
55555	1479	12	enough	enough	JJ
55555	1479	13	vegetable	vegetable	NN
55555	1479	14	stock	stock	NN
55555	1479	15	to	to	TO
55555	1479	16	make	make	VB
55555	1479	17	the	the	DT
55555	1479	18	consistency	consistency	NN
55555	1479	19	of	of	IN
55555	1479	20	cream	cream	NN
55555	1479	21	.	.	.
55555	1480	1	The	the	DT
55555	1480	2	sauce	sauce	NN
55555	1480	3	may	may	MD
55555	1480	4	be	be	VB
55555	1480	5	used	use	VBN
55555	1480	6	as	as	IN
55555	1480	7	it	-PRON-	PRP
55555	1480	8	is	be	VBZ
55555	1480	9	or	or	CC
55555	1480	10	pressed	press	VBN
55555	1480	11	through	through	IN
55555	1480	12	a	a	DT
55555	1480	13	sieve	sieve	NN
55555	1480	14	to	to	TO
55555	1480	15	strain	strain	VB
55555	1480	16	.	.	.
55555	1481	1	EGG	EGG	NNP
55555	1481	2	SAUCE	SAUCE	VBN
55555	1481	3	To	to	IN
55555	1481	4	1	1	CD
55555	1481	5	cup	cup	NN
55555	1481	6	of	of	IN
55555	1481	7	well	well	RB
55555	1481	8	-	-	HYPH
55555	1481	9	made	make	VBN
55555	1481	10	white	white	JJ
55555	1481	11	sauce	sauce	NN
55555	1481	12	add	add	VB
55555	1481	13	2	2	CD
55555	1481	14	hard	hard	RB
55555	1481	15	-	-	HYPH
55555	1481	16	boiled	boil	VBN
55555	1481	17	eggs	egg	NNS
55555	1481	18	chopped	chop	VBN
55555	1481	19	fine	fine	JJ
55555	1481	20	,	,	,
55555	1481	21	and	and	CC
55555	1481	22	1	1	CD
55555	1481	23	teaspoon	teaspoon	NN
55555	1481	24	of	of	IN
55555	1481	25	chopped	chop	VBN
55555	1481	26	parsley	parsley	NN
55555	1481	27	,	,	,
55555	1481	28	and	and	CC
55555	1481	29	a	a	DT
55555	1481	30	little	little	JJ
55555	1481	31	salt	salt	NN
55555	1481	32	and	and	CC
55555	1481	33	paprika	paprika	NNS
55555	1481	34	.	.	.
55555	1482	1	FRENCH	FRENCH	NNP
55555	1482	2	SAUCE	SAUCE	NNP
55555	1482	3	Rub	Rub	NNP
55555	1482	4	together	together	RB
55555	1482	5	1	1	CD
55555	1482	6	tablespoon	tablespoon	NN
55555	1482	7	of	of	IN
55555	1482	8	flour	flour	NN
55555	1482	9	and	and	CC
55555	1482	10	1	1	CD
55555	1482	11	of	of	IN
55555	1482	12	butter	butter	NN
55555	1482	13	,	,	,
55555	1482	14	and	and	CC
55555	1482	15	put	put	VBD
55555	1482	16	in	in	RP
55555	1482	17	a	a	DT
55555	1482	18	saucepan	saucepan	NN
55555	1482	19	;	;	:
55555	1482	20	as	as	IN
55555	1482	21	it	-PRON-	PRP
55555	1482	22	melts	melt	VBZ
55555	1482	23	add	add	VBP
55555	1482	24	slowly	slowly	RB
55555	1482	25	1	1	CD
55555	1482	26	cup	cup	NN
55555	1482	27	of	of	IN
55555	1482	28	boiling	boil	VBG
55555	1482	29	water	water	NN
55555	1482	30	or	or	CC
55555	1482	31	vegetable	vegetable	NN
55555	1482	32	stock	stock	NN
55555	1482	33	,	,	,
55555	1482	34	let	let	VBD
55555	1482	35	boil	boil	VB
55555	1482	36	,	,	,
55555	1482	37	stirring	stir	VBG
55555	1482	38	constantly	constantly	RB
55555	1482	39	,	,	,
55555	1482	40	then	then	RB
55555	1482	41	remove	remove	VB
55555	1482	42	from	from	IN
55555	1482	43	the	the	DT
55555	1482	44	fire	fire	NN
55555	1482	45	,	,	,
55555	1482	46	and	and	CC
55555	1482	47	when	when	WRB
55555	1482	48	somewhat	somewhat	RB
55555	1482	49	cooled	cool	VBD
55555	1482	50	add	add	VB
55555	1482	51	the	the	DT
55555	1482	52	juice	juice	NN
55555	1482	53	of	of	IN
55555	1482	54	1	1	CD
55555	1482	55	lemon	lemon	NN
55555	1482	56	,	,	,
55555	1482	57	2	2	CD
55555	1482	58	tablespoons	tablespoon	NNS
55555	1482	59	of	of	IN
55555	1482	60	tarragon	tarragon	NNP
55555	1482	61	or	or	CC
55555	1482	62	chervil	chervil	NN
55555	1482	63	vinegar	vinegar	NN
55555	1482	64	,	,	,
55555	1482	65	2	2	CD
55555	1482	66	egg	egg	NN
55555	1482	67	-	-	HYPH
55555	1482	68	yolks	yolk	NNS
55555	1482	69	slightly	slightly	RB
55555	1482	70	beaten	beat	VBN
55555	1482	71	,	,	,
55555	1482	72	and	and	CC
55555	1482	73	salt	salt	NN
55555	1482	74	and	and	CC
55555	1482	75	pepper	pepper	NN
55555	1482	76	.	.	.
55555	1483	1	GERMAN	GERMAN	NNP
55555	1483	2	SAUCE	SAUCE	VBN
55555	1483	3	Make	make	VBP
55555	1483	4	brown	brown	JJ
55555	1483	5	sauce	sauce	NN
55555	1483	6	,	,	,
55555	1483	7	add	add	VB
55555	1483	8	1/2	1/2	CD
55555	1483	9	can	can	MD
55555	1483	10	halved	halve	VBN
55555	1483	11	button	button	NN
55555	1483	12	mushrooms	mushroom	NNS
55555	1483	13	and	and	CC
55555	1483	14	1	1	CD
55555	1483	15	tablespoon	tablespoon	NN
55555	1483	16	of	of	IN
55555	1483	17	reduced	reduce	VBN
55555	1483	18	vinegar	vinegar	NN
55555	1483	19	,	,	,
55555	1483	20	and	and	CC
55555	1483	21	season	season	NN
55555	1483	22	with	with	IN
55555	1483	23	salt	salt	NN
55555	1483	24	and	and	CC
55555	1483	25	pepper	pepper	NN
55555	1483	26	.	.	.
55555	1484	1	GERMAN	german	JJ
55555	1484	2	EGG	EGG	NNP
55555	1484	3	SAUCE	SAUCE	VBN
55555	1484	4	Mix	mix	NN
55555	1484	5	3	3	CD
55555	1484	6	beaten	beat	VBN
55555	1484	7	egg	egg	NN
55555	1484	8	-	-	HYPH
55555	1484	9	yolks	yolk	NNS
55555	1484	10	with	with	IN
55555	1484	11	1	1	CD
55555	1484	12	teaspoon	teaspoon	NN
55555	1484	13	of	of	IN
55555	1484	14	flour	flour	NN
55555	1484	15	,	,	,
55555	1484	16	1	1	CD
55555	1484	17	scant	scant	JJ
55555	1484	18	cup	cup	NN
55555	1484	19	of	of	IN
55555	1484	20	cream	cream	NN
55555	1484	21	or	or	CC
55555	1484	22	milk	milk	NN
55555	1484	23	,	,	,
55555	1484	24	1	1	CD
55555	1484	25	tablespoon	tablespoon	NN
55555	1484	26	of	of	IN
55555	1484	27	butter	butter	NN
55555	1484	28	,	,	,
55555	1484	29	and	and	CC
55555	1484	30	1	1	CD
55555	1484	31	tablespoon	tablespoon	NN
55555	1484	32	of	of	IN
55555	1484	33	lemon	lemon	NN
55555	1484	34	juice	juice	NN
55555	1484	35	,	,	,
55555	1484	36	season	season	NN
55555	1484	37	with	with	IN
55555	1484	38	salt	salt	NN
55555	1484	39	and	and	CC
55555	1484	40	pepper	pepper	NN
55555	1484	41	,	,	,
55555	1484	42	and	and	CC
55555	1484	43	beat	beat	VBD
55555	1484	44	vigorously	vigorously	RB
55555	1484	45	,	,	,
55555	1484	46	until	until	IN
55555	1484	47	thickened	thicken	VBN
55555	1484	48	,	,	,
55555	1484	49	over	over	IN
55555	1484	50	a	a	DT
55555	1484	51	hot	hot	JJ
55555	1484	52	fire	fire	NN
55555	1484	53	,	,	,
55555	1484	54	but	but	CC
55555	1484	55	do	do	VBP
55555	1484	56	not	not	RB
55555	1484	57	let	let	VB
55555	1484	58	the	the	DT
55555	1484	59	sauce	sauce	NN
55555	1484	60	boil	boil	NN
55555	1484	61	at	at	RB
55555	1484	62	all	all	RB
55555	1484	63	.	.	.
55555	1485	1	Add	add	VB
55555	1485	2	1	1	CD
55555	1485	3	hard	hard	RB
55555	1485	4	-	-	HYPH
55555	1485	5	boiled	boil	VBN
55555	1485	6	egg	egg	NN
55555	1485	7	,	,	,
55555	1485	8	chopped	chop	VBD
55555	1485	9	fine	fine	JJ
55555	1485	10	,	,	,
55555	1485	11	and	and	CC
55555	1485	12	1	1	CD
55555	1485	13	tablespoon	tablespoon	NN
55555	1485	14	of	of	IN
55555	1485	15	minced	mince	VBN
55555	1485	16	parsley	parsley	NNP
55555	1485	17	before	before	IN
55555	1485	18	serving	serve	VBG
55555	1485	19	.	.	.
55555	1486	1	HERB	HERB	NNP
55555	1486	2	SAUCES	sauce	NNS
55555	1486	3	Make	make	VBP
55555	1486	4	a	a	DT
55555	1486	5	good	good	JJ
55555	1486	6	white	white	JJ
55555	1486	7	sauce	sauce	NN
55555	1486	8	and	and	CC
55555	1486	9	to	to	IN
55555	1486	10	each	each	DT
55555	1486	11	2	2	CD
55555	1486	12	cups	cup	NNS
55555	1486	13	of	of	IN
55555	1486	14	sauce	sauce	NN
55555	1486	15	add	add	VBP
55555	1486	16	the	the	DT
55555	1486	17	herbs	herb	NNS
55555	1486	18	selected	select	VBN
55555	1486	19	,	,	,
55555	1486	20	prepared	prepare	VBD
55555	1486	21	as	as	IN
55555	1486	22	follows	follow	VBZ
55555	1486	23	:	:	:
55555	1486	24	Take	take	VB
55555	1486	25	a	a	DT
55555	1486	26	handful	handful	NN
55555	1486	27	of	of	IN
55555	1486	28	the	the	DT
55555	1486	29	leaves	leave	NNS
55555	1486	30	,	,	,
55555	1486	31	and	and	CC
55555	1486	32	after	after	IN
55555	1486	33	washing	wash	VBG
55555	1486	34	them	-PRON-	PRP
55555	1486	35	well	well	RB
55555	1486	36	put	put	VBD
55555	1486	37	them	-PRON-	PRP
55555	1486	38	in	in	IN
55555	1486	39	a	a	DT
55555	1486	40	pan	pan	NN
55555	1486	41	with	with	IN
55555	1486	42	a	a	DT
55555	1486	43	little	little	JJ
55555	1486	44	salted	salted	JJ
55555	1486	45	boiling	boiling	NN
55555	1486	46	water	water	NN
55555	1486	47	;	;	:
55555	1486	48	let	let	VB
55555	1486	49	cook	cook	NN
55555	1486	50	for	for	IN
55555	1486	51	five	five	CD
55555	1486	52	minutes	minute	NNS
55555	1486	53	,	,	,
55555	1486	54	then	then	RB
55555	1486	55	drain	drain	VB
55555	1486	56	,	,	,
55555	1486	57	and	and	CC
55555	1486	58	dry	dry	VB
55555	1486	59	with	with	IN
55555	1486	60	a	a	DT
55555	1486	61	cloth	cloth	NN
55555	1486	62	,	,	,
55555	1486	63	and	and	CC
55555	1486	64	put	put	VBD
55555	1486	65	in	in	RP
55555	1486	66	a	a	DT
55555	1486	67	mortar	mortar	NN
55555	1486	68	with	with	IN
55555	1486	69	1	1	CD
55555	1486	70	tablespoon	tablespoon	NN
55555	1486	71	of	of	IN
55555	1486	72	butter	butter	NN
55555	1486	73	,	,	,
55555	1486	74	and	and	CC
55555	1486	75	macerate	macerate	VB
55555	1486	76	until	until	IN
55555	1486	77	fine	fine	JJ
55555	1486	78	;	;	:
55555	1486	79	add	add	VB
55555	1486	80	this	this	DT
55555	1486	81	to	to	IN
55555	1486	82	the	the	DT
55555	1486	83	white	white	JJ
55555	1486	84	sauce	sauce	NN
55555	1486	85	.	.	.
55555	1487	1	In	in	IN
55555	1487	2	this	this	DT
55555	1487	3	way	way	NN
55555	1487	4	parsley	parsley	NN
55555	1487	5	,	,	,
55555	1487	6	mint	mint	NNP
55555	1487	7	,	,	,
55555	1487	8	tarragon	tarragon	NNP
55555	1487	9	,	,	,
55555	1487	10	chervil	chervil	NN
55555	1487	11	,	,	,
55555	1487	12	and	and	CC
55555	1487	13	other	other	JJ
55555	1487	14	herb	herb	NN
55555	1487	15	sauces	sauce	NNS
55555	1487	16	can	can	MD
55555	1487	17	be	be	VB
55555	1487	18	made	make	VBN
55555	1487	19	.	.	.
55555	1488	1	SAUCE	SAUCE	NNP
55555	1488	2	HOLLANDAISE	HOLLANDAISE	NNP
55555	1488	3	To	to	IN
55555	1488	4	1	1	CD
55555	1488	5	tablespoon	tablespoon	NN
55555	1488	6	of	of	IN
55555	1488	7	reduced	reduce	VBN
55555	1488	8	vinegar	vinegar	NN
55555	1488	9	add	add	VB
55555	1488	10	the	the	DT
55555	1488	11	yolks	yolk	NNS
55555	1488	12	of	of	IN
55555	1488	13	4	4	CD
55555	1488	14	eggs	egg	NNS
55555	1488	15	mixed	mix	VBN
55555	1488	16	with	with	IN
55555	1488	17	2	2	CD
55555	1488	18	tablespoons	tablespoon	NNS
55555	1488	19	of	of	IN
55555	1488	20	cold	cold	JJ
55555	1488	21	water	water	NN
55555	1488	22	;	;	:
55555	1488	23	stir	stir	VB
55555	1488	24	well	well	RB
55555	1488	25	together	together	RB
55555	1488	26	,	,	,
55555	1488	27	and	and	CC
55555	1488	28	cook	cook	NN
55555	1488	29	by	by	IN
55555	1488	30	holding	hold	VBG
55555	1488	31	above	above	IN
55555	1488	32	a	a	DT
55555	1488	33	very	very	RB
55555	1488	34	slow	slow	JJ
55555	1488	35	fire	fire	NN
55555	1488	36	,	,	,
55555	1488	37	in	in	IN
55555	1488	38	order	order	NN
55555	1488	39	to	to	TO
55555	1488	40	prevent	prevent	VB
55555	1488	41	curdling	curdling	NN
55555	1488	42	;	;	:
55555	1488	43	add	add	VB
55555	1488	44	2	2	CD
55555	1488	45	tablespoons	tablespoon	NNS
55555	1488	46	of	of	IN
55555	1488	47	butter	butter	NN
55555	1488	48	,	,	,
55555	1488	49	stirring	stir	VBG
55555	1488	50	it	-PRON-	PRP
55555	1488	51	in	in	IN
55555	1488	52	a	a	DT
55555	1488	53	little	little	JJ
55555	1488	54	at	at	IN
55555	1488	55	a	a	DT
55555	1488	56	time	time	NN
55555	1488	57	until	until	IN
55555	1488	58	all	all	DT
55555	1488	59	is	be	VBZ
55555	1488	60	used	use	VBN
55555	1488	61	.	.	.
55555	1489	1	Season	season	NN
55555	1489	2	with	with	IN
55555	1489	3	salt	salt	NN
55555	1489	4	and	and	CC
55555	1489	5	pepper	pepper	NN
55555	1489	6	and	and	CC
55555	1489	7	serve	serve	VB
55555	1489	8	warm	warm	JJ
55555	1489	9	or	or	CC
55555	1489	10	cold	cold	JJ
55555	1489	11	.	.	.
55555	1490	1	HORSE	horse	NN
55555	1490	2	-	-	HYPH
55555	1490	3	RADISH	radish	JJ
55555	1490	4	SAUCE	SAUCE	NNP
55555	1490	5	Rub	Rub	NNP
55555	1490	6	together	together	RB
55555	1490	7	1	1	CD
55555	1490	8	tablespoon	tablespoon	NN
55555	1490	9	of	of	IN
55555	1490	10	butter	butter	NN
55555	1490	11	and	and	CC
55555	1490	12	1	1	CD
55555	1490	13	of	of	IN
55555	1490	14	flour	flour	NN
55555	1490	15	and	and	CC
55555	1490	16	put	put	VBD
55555	1490	17	in	in	RP
55555	1490	18	a	a	DT
55555	1490	19	saucepan	saucepan	NN
55555	1490	20	.	.	.
55555	1491	1	When	when	WRB
55555	1491	2	melted	melted	JJ
55555	1491	3	and	and	CC
55555	1491	4	smooth	smooth	JJ
55555	1491	5	from	from	IN
55555	1491	6	stirring	stir	VBG
55555	1491	7	,	,	,
55555	1491	8	add	add	VB
55555	1491	9	slowly	slowly	RB
55555	1491	10	1	1	CD
55555	1491	11	1/2	1/2	CD
55555	1491	12	cups	cup	NNS
55555	1491	13	of	of	IN
55555	1491	14	heated	heated	JJ
55555	1491	15	milk	milk	NN
55555	1491	16	;	;	:
55555	1491	17	when	when	WRB
55555	1491	18	properly	properly	RB
55555	1491	19	thickened	thicken	VBN
55555	1491	20	by	by	IN
55555	1491	21	slow	slow	JJ
55555	1491	22	cooking	cooking	NN
55555	1491	23	,	,	,
55555	1491	24	put	put	VBN
55555	1491	25	in	in	RP
55555	1491	26	3	3	CD
55555	1491	27	tablespoons	tablespoon	NNS
55555	1491	28	of	of	IN
55555	1491	29	grated	grate	VBN
55555	1491	30	horse	horse	NN
55555	1491	31	-	-	HYPH
55555	1491	32	radish	radish	NN
55555	1491	33	,	,	,
55555	1491	34	stir	stir	VB
55555	1491	35	well	well	RB
55555	1491	36	,	,	,
55555	1491	37	season	season	NN
55555	1491	38	with	with	IN
55555	1491	39	salt	salt	NN
55555	1491	40	,	,	,
55555	1491	41	add	add	VB
55555	1491	42	1	1	CD
55555	1491	43	teaspoon	teaspoon	NN
55555	1491	44	of	of	IN
55555	1491	45	butter	butter	NN
55555	1491	46	,	,	,
55555	1491	47	and	and	CC
55555	1491	48	serve	serve	VB
55555	1491	49	on	on	IN
55555	1491	50	croquettes	croquette	NNS
55555	1491	51	,	,	,
55555	1491	52	etc	etc	FW
55555	1491	53	.	.	.
55555	1492	1	MAÎTRE	MAÎTRE	NNP
55555	1492	2	D'HÔTEL	D'HÔTEL	VBZ
55555	1492	3	SAUCE	SAUCE	VBN
55555	1492	4	This	this	DT
55555	1492	5	is	be	VBZ
55555	1492	6	made	make	VBN
55555	1492	7	by	by	IN
55555	1492	8	using	use	VBG
55555	1492	9	sauce	sauce	NN
55555	1492	10	Hollandaise	Hollandaise	NNP
55555	1492	11	and	and	CC
55555	1492	12	adding	add	VBG
55555	1492	13	to	to	IN
55555	1492	14	it	-PRON-	PRP
55555	1492	15	1	1	CD
55555	1492	16	tablespoon	tablespoon	NN
55555	1492	17	of	of	IN
55555	1492	18	lemon	lemon	NN
55555	1492	19	juice	juice	NN
55555	1492	20	and	and	CC
55555	1492	21	1	1	CD
55555	1492	22	tablespoon	tablespoon	NN
55555	1492	23	of	of	IN
55555	1492	24	finely	finely	RB
55555	1492	25	chopped	chop	VBN
55555	1492	26	parsley	parsley	NN
55555	1492	27	.	.	.
55555	1493	1	MINT	MINT	NNP
55555	1493	2	SAUCE	SAUCE	NNP
55555	1493	3	Wash	wash	VBP
55555	1493	4	the	the	DT
55555	1493	5	mint	mint	NN
55555	1493	6	and	and	CC
55555	1493	7	take	take	VB
55555	1493	8	1/2	1/2	CD
55555	1493	9	cup	cup	NN
55555	1493	10	of	of	IN
55555	1493	11	the	the	DT
55555	1493	12	leaves	leave	NNS
55555	1493	13	;	;	:
55555	1493	14	chop	chop	VB
55555	1493	15	them	-PRON-	PRP
55555	1493	16	fine	fine	JJ
55555	1493	17	,	,	,
55555	1493	18	macerate	macerate	NN
55555	1493	19	in	in	IN
55555	1493	20	a	a	DT
55555	1493	21	mortar	mortar	NN
55555	1493	22	,	,	,
55555	1493	23	then	then	RB
55555	1493	24	cover	cover	VB
55555	1493	25	with	with	IN
55555	1493	26	1	1	CD
55555	1493	27	cup	cup	NN
55555	1493	28	of	of	IN
55555	1493	29	hot	hot	JJ
55555	1493	30	vinegar	vinegar	NN
55555	1493	31	,	,	,
55555	1493	32	add	add	VB
55555	1493	33	1	1	CD
55555	1493	34	teaspoon	teaspoon	NN
55555	1493	35	of	of	IN
55555	1493	36	sugar	sugar	NN
55555	1493	37	,	,	,
55555	1493	38	and	and	CC
55555	1493	39	let	let	VBD
55555	1493	40	stand	stand	VB
55555	1493	41	a	a	DT
55555	1493	42	few	few	JJ
55555	1493	43	moments	moment	NNS
55555	1493	44	before	before	IN
55555	1493	45	using	use	VBG
55555	1493	46	.	.	.
55555	1494	1	MUSHROOM	MUSHROOM	NNP
55555	1494	2	SAUCE	SAUCE	NNP
55555	1494	3	Make	make	VB
55555	1494	4	brown	brown	JJ
55555	1494	5	sauce	sauce	NN
55555	1494	6	and	and	CC
55555	1494	7	add	add	VB
55555	1494	8	to	to	IN
55555	1494	9	it	-PRON-	PRP
55555	1494	10	1/2	1/2	CD
55555	1494	11	can	can	MD
55555	1494	12	of	of	IN
55555	1494	13	button	button	NN
55555	1494	14	mushrooms	mushroom	NNS
55555	1494	15	,	,	,
55555	1494	16	halved	halve	VBN
55555	1494	17	.	.	.
55555	1495	1	Let	let	VB
55555	1495	2	heat	heat	NN
55555	1495	3	through	through	RB
55555	1495	4	before	before	IN
55555	1495	5	serving	serve	VBG
55555	1495	6	.	.	.
55555	1496	1	NUT	NUT	NNP
55555	1496	2	SAUCES	SAUCES	NNP
55555	1496	3	For	for	IN
55555	1496	4	these	these	DT
55555	1496	5	use	use	NN
55555	1496	6	pignola	pignola	NNP
55555	1496	7	(	(	-LRB-
55555	1496	8	pine	pine	NNP
55555	1496	9	)	)	-RRB-
55555	1496	10	nuts	nut	NNS
55555	1496	11	,	,	,
55555	1496	12	almonds	almond	NNS
55555	1496	13	,	,	,
55555	1496	14	chestnuts	chestnut	NNS
55555	1496	15	,	,	,
55555	1496	16	or	or	CC
55555	1496	17	any	any	DT
55555	1496	18	other	other	JJ
55555	1496	19	sort	sort	NN
55555	1496	20	.	.	.
55555	1497	1	Remove	remove	VB
55555	1497	2	the	the	DT
55555	1497	3	shells	shell	NNS
55555	1497	4	,	,	,
55555	1497	5	blanch	blanch	VB
55555	1497	6	in	in	IN
55555	1497	7	boiling	boil	VBG
55555	1497	8	water	water	NN
55555	1497	9	to	to	TO
55555	1497	10	remove	remove	VB
55555	1497	11	the	the	DT
55555	1497	12	inner	inner	JJ
55555	1497	13	skin	skin	NN
55555	1497	14	,	,	,
55555	1497	15	and	and	CC
55555	1497	16	chop	chop	VB
55555	1497	17	them	-PRON-	PRP
55555	1497	18	very	very	RB
55555	1497	19	fine	fine	JJ
55555	1497	20	.	.	.
55555	1498	1	Put	put	NN
55555	1498	2	1	1	CD
55555	1498	3	tablespoon	tablespoon	NN
55555	1498	4	of	of	IN
55555	1498	5	butter	butter	NN
55555	1498	6	in	in	IN
55555	1498	7	a	a	DT
55555	1498	8	frying	fry	VBG
55555	1498	9	pan	pan	NN
55555	1498	10	,	,	,
55555	1498	11	and	and	CC
55555	1498	12	when	when	WRB
55555	1498	13	melted	melt	VBN
55555	1498	14	add	add	VBP
55555	1498	15	to	to	IN
55555	1498	16	it	-PRON-	PRP
55555	1498	17	1	1	CD
55555	1498	18	tablespoon	tablespoon	NN
55555	1498	19	of	of	IN
55555	1498	20	chopped	chop	VBN
55555	1498	21	onion	onion	NN
55555	1498	22	,	,	,
55555	1498	23	and	and	CC
55555	1498	24	let	let	VB
55555	1498	25	cook	cook	NN
55555	1498	26	for	for	IN
55555	1498	27	five	five	CD
55555	1498	28	minutes	minute	NNS
55555	1498	29	;	;	:
55555	1498	30	then	then	RB
55555	1498	31	add	add	VB
55555	1498	32	1/2	1/2	CD
55555	1498	33	cup	cup	NN
55555	1498	34	of	of	IN
55555	1498	35	chopped	chop	VBN
55555	1498	36	nuts	nut	NNS
55555	1498	37	and	and	CC
55555	1498	38	stir	stir	VB
55555	1498	39	until	until	IN
55555	1498	40	brown	brown	NNP
55555	1498	41	,	,	,
55555	1498	42	scrape	scrape	VBP
55555	1498	43	the	the	DT
55555	1498	44	contents	content	NNS
55555	1498	45	of	of	IN
55555	1498	46	the	the	DT
55555	1498	47	pan	pan	NN
55555	1498	48	into	into	IN
55555	1498	49	a	a	DT
55555	1498	50	mortar	mortar	NN
55555	1498	51	,	,	,
55555	1498	52	and	and	CC
55555	1498	53	pound	pound	VB
55555	1498	54	them	-PRON-	PRP
55555	1498	55	well	well	RB
55555	1498	56	.	.	.
55555	1499	1	Blend	blend	NN
55555	1499	2	1	1	CD
55555	1499	3	tablespoon	tablespoon	NN
55555	1499	4	of	of	IN
55555	1499	5	flour	flour	NN
55555	1499	6	and	and	CC
55555	1499	7	1	1	CD
55555	1499	8	tablespoon	tablespoon	NN
55555	1499	9	of	of	IN
55555	1499	10	butter	butter	NN
55555	1499	11	,	,	,
55555	1499	12	put	put	VBN
55555	1499	13	in	in	IN
55555	1499	14	a	a	DT
55555	1499	15	saucepan	saucepan	NN
55555	1499	16	,	,	,
55555	1499	17	and	and	CC
55555	1499	18	when	when	WRB
55555	1499	19	melted	melt	VBN
55555	1499	20	and	and	CC
55555	1499	21	smooth	smooth	JJ
55555	1499	22	add	add	NN
55555	1499	23	1/2	1/2	CD
55555	1499	24	cup	cup	NN
55555	1499	25	of	of	IN
55555	1499	26	milk	milk	NN
55555	1499	27	and	and	CC
55555	1499	28	1/2	1/2	CD
55555	1499	29	of	of	IN
55555	1499	30	the	the	DT
55555	1499	31	nuts	nut	NNS
55555	1499	32	;	;	:
55555	1499	33	let	let	VB
55555	1499	34	cook	cook	NN
55555	1499	35	slowly	slowly	RB
55555	1499	36	two	two	CD
55555	1499	37	or	or	CC
55555	1499	38	three	three	CD
55555	1499	39	minutes	minute	NNS
55555	1499	40	,	,	,
55555	1499	41	add	add	VB
55555	1499	42	another	another	DT
55555	1499	43	1/2	1/2	CD
55555	1499	44	cup	cup	NN
55555	1499	45	of	of	IN
55555	1499	46	milk	milk	NN
55555	1499	47	and	and	CC
55555	1499	48	the	the	DT
55555	1499	49	remaining	remain	VBG
55555	1499	50	nuts	nut	NNS
55555	1499	51	.	.	.
55555	1500	1	Salt	salt	NN
55555	1500	2	well	well	RB
55555	1500	3	,	,	,
55555	1500	4	and	and	CC
55555	1500	5	add	add	VB
55555	1500	6	a	a	DT
55555	1500	7	little	little	JJ
55555	1500	8	pepper	pepper	NN
55555	1500	9	;	;	:
55555	1500	10	let	let	VB
55555	1500	11	cook	cook	NN
55555	1500	12	very	very	RB
55555	1500	13	slowly	slowly	RB
55555	1500	14	,	,	,
55555	1500	15	and	and	CC
55555	1500	16	when	when	WRB
55555	1500	17	the	the	DT
55555	1500	18	sauce	sauce	NN
55555	1500	19	is	be	VBZ
55555	1500	20	the	the	DT
55555	1500	21	proper	proper	JJ
55555	1500	22	thickness	thickness	NN
55555	1500	23	stir	stir	NN
55555	1500	24	in	in	IN
55555	1500	25	1	1	CD
55555	1500	26	tablespoon	tablespoon	NN
55555	1500	27	of	of	IN
55555	1500	28	thick	thick	JJ
55555	1500	29	cream	cream	NN
55555	1500	30	.	.	.
55555	1501	1	The	the	DT
55555	1501	2	sauce	sauce	NN
55555	1501	3	can	can	MD
55555	1501	4	be	be	VB
55555	1501	5	darkened	darken	VBN
55555	1501	6	with	with	IN
55555	1501	7	brown	brown	JJ
55555	1501	8	colouring	colouring	NN
55555	1501	9	,	,	,
55555	1501	10	or	or	CC
55555	1501	11	by	by	IN
55555	1501	12	browning	brown	VBG
55555	1501	13	the	the	DT
55555	1501	14	thickening	thickening	NN
55555	1501	15	flour	flour	NN
55555	1501	16	in	in	IN
55555	1501	17	butter	butter	NN
55555	1501	18	.	.	.
55555	1502	1	ONION	ONION	NNP
55555	1502	2	SAUCE	SAUCE	NNP
55555	1502	3	Chop	Chop	NNP
55555	1502	4	4	4	CD
55555	1502	5	onions	onion	NNS
55555	1502	6	very	very	RB
55555	1502	7	fine	fine	JJ
55555	1502	8	and	and	CC
55555	1502	9	brown	brown	VBD
55555	1502	10	them	-PRON-	PRP
55555	1502	11	in	in	IN
55555	1502	12	3	3	CD
55555	1502	13	tablespoons	tablespoon	NNS
55555	1502	14	of	of	IN
55555	1502	15	butter	butter	NN
55555	1502	16	;	;	:
55555	1502	17	add	add	VB
55555	1502	18	1	1	CD
55555	1502	19	tablespoon	tablespoon	NN
55555	1502	20	of	of	IN
55555	1502	21	flour	flour	NN
55555	1502	22	,	,	,
55555	1502	23	let	let	VB
55555	1502	24	this	this	DT
55555	1502	25	brown	brown	NN
55555	1502	26	also	also	RB
55555	1502	27	,	,	,
55555	1502	28	and	and	CC
55555	1502	29	thin	thin	JJ
55555	1502	30	with	with	IN
55555	1502	31	1	1	CD
55555	1502	32	cup	cup	NN
55555	1502	33	of	of	IN
55555	1502	34	broth	broth	NN
55555	1502	35	or	or	CC
55555	1502	36	water	water	NN
55555	1502	37	or	or	CC
55555	1502	38	milk	milk	NN
55555	1502	39	.	.	.
55555	1503	1	Add	add	VB
55555	1503	2	pepper	pepper	NN
55555	1503	3	and	and	CC
55555	1503	4	salt	salt	NN
55555	1503	5	,	,	,
55555	1503	6	and	and	CC
55555	1503	7	beat	beat	VBD
55555	1503	8	1	1	CD
55555	1503	9	egg	egg	NN
55555	1503	10	-	-	HYPH
55555	1503	11	yolk	yolk	NN
55555	1503	12	into	into	IN
55555	1503	13	it	-PRON-	PRP
55555	1503	14	before	before	IN
55555	1503	15	serving	serve	VBG
55555	1503	16	.	.	.
55555	1504	1	Serve	serve	VB
55555	1504	2	either	either	CC
55555	1504	3	strained	strain	VBN
55555	1504	4	or	or	CC
55555	1504	5	unstrained	unstrained	JJ
55555	1504	6	.	.	.
55555	1505	1	PARSLEY	parsley	NN
55555	1505	2	BUTTER	butter	NN
55555	1505	3	Put	Put	VBD
55555	1505	4	butter	butter	NN
55555	1505	5	in	in	IN
55555	1505	6	a	a	DT
55555	1505	7	saucepan	saucepan	NN
55555	1505	8	,	,	,
55555	1505	9	and	and	CC
55555	1505	10	when	when	WRB
55555	1505	11	melted	melt	VBN
55555	1505	12	add	add	VBP
55555	1505	13	finely	finely	RB
55555	1505	14	chopped	chop	VBN
55555	1505	15	parsley	parsley	NN
55555	1505	16	and	and	CC
55555	1505	17	some	some	DT
55555	1505	18	salt	salt	NN
55555	1505	19	,	,	,
55555	1505	20	using	use	VBG
55555	1505	21	1	1	CD
55555	1505	22	teaspoon	teaspoon	NN
55555	1505	23	of	of	IN
55555	1505	24	parsley	parsley	NNP
55555	1505	25	to	to	IN
55555	1505	26	every	every	DT
55555	1505	27	tablespoon	tablespoon	NN
55555	1505	28	of	of	IN
55555	1505	29	butter	butter	NN
55555	1505	30	used	use	VBN
55555	1505	31	.	.	.
55555	1506	1	Serve	serve	VB
55555	1506	2	on	on	IN
55555	1506	3	boiled	boil	VBN
55555	1506	4	potatoes	potato	NNS
55555	1506	5	,	,	,
55555	1506	6	asparagus	asparagus	NN
55555	1506	7	,	,	,
55555	1506	8	etc	etc	FW
55555	1506	9	.	.	.
55555	1507	1	PARSLEY	PARSLEY	NNP
55555	1507	2	SAUCE	SAUCE	VBN
55555	1507	3	Into	into	IN
55555	1507	4	2	2	CD
55555	1507	5	cups	cup	NNS
55555	1507	6	of	of	IN
55555	1507	7	white	white	JJ
55555	1507	8	sauce	sauce	NN
55555	1507	9	stir	stir	VBP
55555	1507	10	1	1	CD
55555	1507	11	beaten	beat	VBN
55555	1507	12	egg	egg	NN
55555	1507	13	and	and	CC
55555	1507	14	2	2	CD
55555	1507	15	tablespoons	tablespoon	NNS
55555	1507	16	of	of	IN
55555	1507	17	finely	finely	RB
55555	1507	18	chopped	chop	VBN
55555	1507	19	parsley	parsley	NN
55555	1507	20	.	.	.
55555	1508	1	SAUCE	SAUCE	VBN
55555	1508	2	PROVENÇAL	provençal	NN
55555	1508	3	To	to	IN
55555	1508	4	1	1	CD
55555	1508	5	cup	cup	NN
55555	1508	6	of	of	IN
55555	1508	7	Spanish	spanish	JJ
55555	1508	8	sauce	sauce	NN
55555	1508	9	add	add	VBP
55555	1508	10	1	1	CD
55555	1508	11	tablespoon	tablespoon	NN
55555	1508	12	of	of	IN
55555	1508	13	white	white	JJ
55555	1508	14	wine	wine	NN
55555	1508	15	,	,	,
55555	1508	16	2	2	CD
55555	1508	17	tablespoons	tablespoon	NNS
55555	1508	18	of	of	IN
55555	1508	19	tomato	tomato	NN
55555	1508	20	sauce	sauce	NN
55555	1508	21	,	,	,
55555	1508	22	and	and	CC
55555	1508	23	1	1	CD
55555	1508	24	tablespoon	tablespoon	NN
55555	1508	25	of	of	IN
55555	1508	26	chopped	chop	VBN
55555	1508	27	chives	chive	NNS
55555	1508	28	,	,	,
55555	1508	29	and	and	CC
55555	1508	30	cook	cook	VB
55555	1508	31	together	together	RB
55555	1508	32	slowly	slowly	RB
55555	1508	33	ten	ten	CD
55555	1508	34	minutes	minute	NNS
55555	1508	35	before	before	IN
55555	1508	36	serving	serve	VBG
55555	1508	37	.	.	.
55555	1509	1	Season	season	NN
55555	1509	2	with	with	IN
55555	1509	3	salt	salt	NN
55555	1509	4	and	and	CC
55555	1509	5	pepper	pepper	NN
55555	1509	6	before	before	IN
55555	1509	7	serving	serve	VBG
55555	1509	8	.	.	.
55555	1510	1	PIQUANT	PIQUANT	NNP
55555	1510	2	SAUCE	SAUCE	NNP
55555	1510	3	Put	put	NN
55555	1510	4	4	4	CD
55555	1510	5	tablespoons	tablespoon	NNS
55555	1510	6	of	of	IN
55555	1510	7	vinegar	vinegar	NN
55555	1510	8	in	in	IN
55555	1510	9	a	a	DT
55555	1510	10	saucepan	saucepan	NN
55555	1510	11	with	with	IN
55555	1510	12	1	1	CD
55555	1510	13	tablespoon	tablespoon	NN
55555	1510	14	of	of	IN
55555	1510	15	chopped	chop	VBN
55555	1510	16	shallots	shallot	NNS
55555	1510	17	or	or	CC
55555	1510	18	onions	onion	NNS
55555	1510	19	,	,	,
55555	1510	20	and	and	CC
55555	1510	21	let	let	VB
55555	1510	22	cook	cook	NN
55555	1510	23	slowly	slowly	RB
55555	1510	24	until	until	IN
55555	1510	25	only	only	RB
55555	1510	26	1	1	CD
55555	1510	27	tablespoon	tablespoon	NN
55555	1510	28	remains	remain	VBZ
55555	1510	29	;	;	:
55555	1510	30	add	add	VB
55555	1510	31	to	to	IN
55555	1510	32	this	this	DT
55555	1510	33	1	1	CD
55555	1510	34	cup	cup	NN
55555	1510	35	of	of	IN
55555	1510	36	Spanish	spanish	JJ
55555	1510	37	sauce	sauce	NN
55555	1510	38	,	,	,
55555	1510	39	and	and	CC
55555	1510	40	when	when	WRB
55555	1510	41	at	at	IN
55555	1510	42	boiling	boil	VBG
55555	1510	43	point	point	NN
55555	1510	44	put	put	VBN
55555	1510	45	in	in	IN
55555	1510	46	the	the	DT
55555	1510	47	sauce	sauce	NN
55555	1510	48	2	2	CD
55555	1510	49	teaspoons	teaspoon	NNS
55555	1510	50	of	of	IN
55555	1510	51	minced	mince	VBN
55555	1510	52	sour	sour	JJ
55555	1510	53	pickles	pickle	NNS
55555	1510	54	,	,	,
55555	1510	55	1	1	CD
55555	1510	56	teaspoon	teaspoon	NN
55555	1510	57	of	of	IN
55555	1510	58	chopped	chop	VBN
55555	1510	59	parsley	parsley	NN
55555	1510	60	,	,	,
55555	1510	61	and	and	CC
55555	1510	62	some	some	DT
55555	1510	63	salt	salt	NN
55555	1510	64	and	and	CC
55555	1510	65	pepper	pepper	NN
55555	1510	66	;	;	:
55555	1510	67	serve	serve	VB
55555	1510	68	with	with	IN
55555	1510	69	croquettes	croquette	NNS
55555	1510	70	or	or	CC
55555	1510	71	vegetables	vegetable	NNS
55555	1510	72	.	.	.
55555	1511	1	SAUCE	SAUCE	NNP
55555	1511	2	RAVIGOTE	RAVIGOTE	NNP
55555	1511	3	Ravigote	Ravigote	NNP
55555	1511	4	is	be	VBZ
55555	1511	5	merely	merely	RB
55555	1511	6	the	the	DT
55555	1511	7	name	name	NN
55555	1511	8	applied	apply	VBD
55555	1511	9	to	to	IN
55555	1511	10	the	the	DT
55555	1511	11	mixture	mixture	NN
55555	1511	12	of	of	IN
55555	1511	13	herbs	herb	NNS
55555	1511	14	combined	combine	VBN
55555	1511	15	with	with	IN
55555	1511	16	flavouring	flavour	VBG
55555	1511	17	for	for	IN
55555	1511	18	this	this	DT
55555	1511	19	sauce	sauce	NN
55555	1511	20	.	.	.
55555	1512	1	These	these	DT
55555	1512	2	are	be	VBP
55555	1512	3	chives	chive	NNS
55555	1512	4	,	,	,
55555	1512	5	cress	cress	NN
55555	1512	6	,	,	,
55555	1512	7	burnet	burnet	NN
55555	1512	8	and	and	CC
55555	1512	9	chervil	chervil	NN
55555	1512	10	,	,	,
55555	1512	11	in	in	IN
55555	1512	12	equal	equal	JJ
55555	1512	13	proportions	proportion	NNS
55555	1512	14	.	.	.
55555	1513	1	Use	use	NN
55555	1513	2	2	2	CD
55555	1513	3	tablespoons	tablespoon	NNS
55555	1513	4	of	of	IN
55555	1513	5	the	the	DT
55555	1513	6	mixed	mixed	JJ
55555	1513	7	herbs	herb	NNS
55555	1513	8	,	,	,
55555	1513	9	scald	scald	VB
55555	1513	10	them	-PRON-	PRP
55555	1513	11	in	in	IN
55555	1513	12	tarragon	tarragon	NNP
55555	1513	13	vinegar	vinegar	NN
55555	1513	14	,	,	,
55555	1513	15	drain	drain	VB
55555	1513	16	them	-PRON-	PRP
55555	1513	17	,	,	,
55555	1513	18	chop	chop	VB
55555	1513	19	them	-PRON-	PRP
55555	1513	20	fine	fine	RB
55555	1513	21	,	,	,
55555	1513	22	and	and	CC
55555	1513	23	add	add	VB
55555	1513	24	them	-PRON-	PRP
55555	1513	25	to	to	IN
55555	1513	26	1	1	CD
55555	1513	27	cup	cup	NN
55555	1513	28	of	of	IN
55555	1513	29	plain	plain	JJ
55555	1513	30	mayonnaise	mayonnaise	NN
55555	1513	31	.	.	.
55555	1514	1	SAUCE	SAUCE	VBN
55555	1514	2	ROBERT	ROBERT	NNP
55555	1514	3	This	this	DT
55555	1514	4	is	be	VBZ
55555	1514	5	made	make	VBN
55555	1514	6	by	by	IN
55555	1514	7	adding	add	VBG
55555	1514	8	to	to	IN
55555	1514	9	1	1	CD
55555	1514	10	cup	cup	NN
55555	1514	11	of	of	IN
55555	1514	12	Spanish	spanish	JJ
55555	1514	13	sauce	sauce	NN
55555	1514	14	2	2	CD
55555	1514	15	tablespoons	tablespoon	NNS
55555	1514	16	of	of	IN
55555	1514	17	white	white	JJ
55555	1514	18	wine	wine	NN
55555	1514	19	,	,	,
55555	1514	20	1	1	CD
55555	1514	21	teaspoon	teaspoon	NN
55555	1514	22	of	of	IN
55555	1514	23	onion	onion	NN
55555	1514	24	juice	juice	NN
55555	1514	25	,	,	,
55555	1514	26	and	and	CC
55555	1514	27	1	1	CD
55555	1514	28	1/2	1/2	CD
55555	1514	29	teaspoons	teaspoon	NNS
55555	1514	30	of	of	IN
55555	1514	31	mustard	mustard	NN
55555	1514	32	mixed	mix	VBN
55555	1514	33	with	with	IN
55555	1514	34	2	2	CD
55555	1514	35	teaspoons	teaspoon	NNS
55555	1514	36	tarragon	tarragon	NNP
55555	1514	37	vinegar	vinegar	NN
55555	1514	38	.	.	.
55555	1515	1	Season	season	NN
55555	1515	2	,	,	,
55555	1515	3	and	and	CC
55555	1515	4	make	make	VB
55555	1515	5	hot	hot	JJ
55555	1515	6	in	in	IN
55555	1515	7	a	a	DT
55555	1515	8	double	double	JJ
55555	1515	9	boiler	boiler	NN
55555	1515	10	,	,	,
55555	1515	11	letting	let	VBG
55555	1515	12	all	all	DT
55555	1515	13	cook	cook	NN
55555	1515	14	slowly	slowly	RB
55555	1515	15	together	together	RB
55555	1515	16	ten	ten	CD
55555	1515	17	minutes	minute	NNS
55555	1515	18	.	.	.
55555	1516	1	SPANISH	SPANISH	NNP
55555	1516	2	SAUCE	SAUCE	VBD
55555	1516	3	This	this	DT
55555	1516	4	is	be	VBZ
55555	1516	5	a	a	DT
55555	1516	6	rich	rich	JJ
55555	1516	7	sauce	sauce	NN
55555	1516	8	which	which	WDT
55555	1516	9	is	be	VBZ
55555	1516	10	used	use	VBN
55555	1516	11	as	as	IN
55555	1516	12	a	a	DT
55555	1516	13	basis	basis	NN
55555	1516	14	for	for	IN
55555	1516	15	many	many	JJ
55555	1516	16	sauces	sauce	NNS
55555	1516	17	,	,	,
55555	1516	18	and	and	CC
55555	1516	19	can	can	MD
55555	1516	20	be	be	VB
55555	1516	21	made	make	VBN
55555	1516	22	at	at	IN
55555	1516	23	a	a	DT
55555	1516	24	leisure	leisure	NN
55555	1516	25	time	time	NN
55555	1516	26	and	and	CC
55555	1516	27	used	use	VBD
55555	1516	28	any	any	DT
55555	1516	29	time	time	NN
55555	1516	30	within	within	IN
55555	1516	31	a	a	DT
55555	1516	32	few	few	JJ
55555	1516	33	days	day	NNS
55555	1516	34	.	.	.
55555	1517	1	Any	any	DT
55555	1517	2	stock	stock	NN
55555	1517	3	in	in	IN
55555	1517	4	which	which	WDT
55555	1517	5	vegetables	vegetable	NNS
55555	1517	6	have	have	VBP
55555	1517	7	been	be	VBN
55555	1517	8	cooked	cook	VBN
55555	1517	9	may	may	MD
55555	1517	10	be	be	VB
55555	1517	11	used	use	VBN
55555	1517	12	,	,	,
55555	1517	13	but	but	CC
55555	1517	14	the	the	DT
55555	1517	15	best	good	JJS
55555	1517	16	one	one	CD
55555	1517	17	is	be	VBZ
55555	1517	18	made	make	VBN
55555	1517	19	as	as	IN
55555	1517	20	follows	follow	VBZ
55555	1517	21	:	:	:
55555	1517	22	Wash	wash	VB
55555	1517	23	4	4	CD
55555	1517	24	or	or	CC
55555	1517	25	5	5	CD
55555	1517	26	cups	cup	NNS
55555	1517	27	of	of	IN
55555	1517	28	red	red	JJ
55555	1517	29	beans	bean	NNS
55555	1517	30	or	or	CC
55555	1517	31	lentils	lentil	NNS
55555	1517	32	,	,	,
55555	1517	33	and	and	CC
55555	1517	34	after	after	IN
55555	1517	35	soaking	soak	VBG
55555	1517	36	them	-PRON-	PRP
55555	1517	37	in	in	IN
55555	1517	38	2	2	CD
55555	1517	39	quarts	quart	NNS
55555	1517	40	of	of	IN
55555	1517	41	water	water	NN
55555	1517	42	for	for	IN
55555	1517	43	ten	ten	CD
55555	1517	44	hours	hour	NNS
55555	1517	45	or	or	CC
55555	1517	46	more	more	RBR
55555	1517	47	empty	empty	JJ
55555	1517	48	them	-PRON-	PRP
55555	1517	49	with	with	IN
55555	1517	50	the	the	DT
55555	1517	51	same	same	JJ
55555	1517	52	water	water	NN
55555	1517	53	into	into	IN
55555	1517	54	a	a	DT
55555	1517	55	saucepan	saucepan	NN
55555	1517	56	,	,	,
55555	1517	57	and	and	CC
55555	1517	58	put	put	VBD
55555	1517	59	with	with	IN
55555	1517	60	them	-PRON-	PRP
55555	1517	61	3	3	CD
55555	1517	62	onions	onion	NNS
55555	1517	63	halved	halve	VBN
55555	1517	64	,	,	,
55555	1517	65	3	3	CD
55555	1517	66	sprigs	sprig	NNS
55555	1517	67	of	of	IN
55555	1517	68	parsley	parsley	NN
55555	1517	69	,	,	,
55555	1517	70	1	1	CD
55555	1517	71	cup	cup	NN
55555	1517	72	of	of	IN
55555	1517	73	carrots	carrot	NNS
55555	1517	74	quartered	quarter	VBN
55555	1517	75	,	,	,
55555	1517	76	1/2	1/2	CD
55555	1517	77	cup	cup	NN
55555	1517	78	of	of	IN
55555	1517	79	diced	dice	VBN
55555	1517	80	turnips	turnip	NNS
55555	1517	81	,	,	,
55555	1517	82	1	1	CD
55555	1517	83	tablespoon	tablespoon	NN
55555	1517	84	of	of	IN
55555	1517	85	salt	salt	NN
55555	1517	86	,	,	,
55555	1517	87	2	2	CD
55555	1517	88	stalks	stalk	NNS
55555	1517	89	of	of	IN
55555	1517	90	celery	celery	NN
55555	1517	91	cut	cut	NN
55555	1517	92	in	in	IN
55555	1517	93	short	short	JJ
55555	1517	94	lengths	length	NNS
55555	1517	95	,	,	,
55555	1517	96	and	and	CC
55555	1517	97	a	a	DT
55555	1517	98	small	small	JJ
55555	1517	99	bag	bag	NN
55555	1517	100	containing	contain	VBG
55555	1517	101	1	1	CD
55555	1517	102	teaspoon	teaspoon	NN
55555	1517	103	of	of	IN
55555	1517	104	thyme	thyme	NNS
55555	1517	105	,	,	,
55555	1517	106	2	2	CD
55555	1517	107	bay	bay	NN
55555	1517	108	leaves	leave	NNS
55555	1517	109	,	,	,
55555	1517	110	6	6	CD
55555	1517	111	cloves	clove	NNS
55555	1517	112	,	,	,
55555	1517	113	6	6	CD
55555	1517	114	whole	whole	JJ
55555	1517	115	peppers	pepper	NNS
55555	1517	116	,	,	,
55555	1517	117	and	and	CC
55555	1517	118	1	1	CD
55555	1517	119	teaspoon	teaspoon	NN
55555	1517	120	of	of	IN
55555	1517	121	allspice	allspice	JJ
55555	1517	122	berries	berry	NNS
55555	1517	123	.	.	.
55555	1518	1	Let	let	VB
55555	1518	2	boil	boil	VB
55555	1518	3	hard	hard	RB
55555	1518	4	for	for	IN
55555	1518	5	one	one	CD
55555	1518	6	minute	minute	NN
55555	1518	7	,	,	,
55555	1518	8	then	then	RB
55555	1518	9	set	set	VB
55555	1518	10	on	on	IN
55555	1518	11	the	the	DT
55555	1518	12	stove	stove	NN
55555	1518	13	where	where	WRB
55555	1518	14	it	-PRON-	PRP
55555	1518	15	will	will	MD
55555	1518	16	simmer	simmer	VB
55555	1518	17	slowly	slowly	RB
55555	1518	18	for	for	IN
55555	1518	19	two	two	CD
55555	1518	20	hours	hour	NNS
55555	1518	21	.	.	.
55555	1519	1	Strain	strain	VB
55555	1519	2	the	the	DT
55555	1519	3	broth	broth	NN
55555	1519	4	through	through	IN
55555	1519	5	a	a	DT
55555	1519	6	fine	fine	JJ
55555	1519	7	sieve	sieve	NN
55555	1519	8	,	,	,
55555	1519	9	and	and	CC
55555	1519	10	use	use	VB
55555	1519	11	the	the	DT
55555	1519	12	vegetables	vegetable	NNS
55555	1519	13	in	in	IN
55555	1519	14	a	a	DT
55555	1519	15	stew	stew	NN
55555	1519	16	,	,	,
55555	1519	17	a	a	DT
55555	1519	18	deep	deep	JJ
55555	1519	19	pie	pie	NN
55555	1519	20	,	,	,
55555	1519	21	or	or	CC
55555	1519	22	a	a	DT
55555	1519	23	curry	curry	NN
55555	1519	24	.	.	.
55555	1520	1	To	to	TO
55555	1520	2	finish	finish	VB
55555	1520	3	the	the	DT
55555	1520	4	Spanish	spanish	JJ
55555	1520	5	sauce	sauce	NN
55555	1520	6	put	put	VBD
55555	1520	7	2	2	CD
55555	1520	8	tablespoons	tablespoon	NNS
55555	1520	9	of	of	IN
55555	1520	10	butter	butter	NN
55555	1520	11	in	in	IN
55555	1520	12	a	a	DT
55555	1520	13	saucepan	saucepan	NN
55555	1520	14	,	,	,
55555	1520	15	and	and	CC
55555	1520	16	when	when	WRB
55555	1520	17	melted	melt	VBN
55555	1520	18	stir	stir	NN
55555	1520	19	into	into	IN
55555	1520	20	it	-PRON-	PRP
55555	1520	21	2	2	CD
55555	1520	22	tablespoons	tablespoon	NNS
55555	1520	23	of	of	IN
55555	1520	24	flour	flour	NN
55555	1520	25	and	and	CC
55555	1520	26	let	let	VB
55555	1520	27	brown	brown	JJ
55555	1520	28	,	,	,
55555	1520	29	stirring	stir	VBG
55555	1520	30	constantly	constantly	RB
55555	1520	31	;	;	:
55555	1520	32	then	then	RB
55555	1520	33	add	add	VB
55555	1520	34	a	a	DT
55555	1520	35	little	little	JJ
55555	1520	36	stock	stock	NN
55555	1520	37	at	at	IN
55555	1520	38	a	a	DT
55555	1520	39	time	time	NN
55555	1520	40	until	until	IN
55555	1520	41	about	about	RB
55555	1520	42	2	2	CD
55555	1520	43	cups	cup	NNS
55555	1520	44	have	have	VBP
55555	1520	45	been	be	VBN
55555	1520	46	used	use	VBN
55555	1520	47	and	and	CC
55555	1520	48	the	the	DT
55555	1520	49	sauce	sauce	NN
55555	1520	50	is	be	VBZ
55555	1520	51	the	the	DT
55555	1520	52	consistency	consistency	NN
55555	1520	53	of	of	IN
55555	1520	54	thick	thick	JJ
55555	1520	55	cream	cream	NN
55555	1520	56	.	.	.
55555	1521	1	Darken	Darken	VBN
55555	1521	2	with	with	IN
55555	1521	3	1	1	CD
55555	1521	4	teaspoon	teaspoon	NN
55555	1521	5	of	of	IN
55555	1521	6	brown	brown	JJ
55555	1521	7	colouring	colouring	NN
55555	1521	8	,	,	,
55555	1521	9	add	add	VB
55555	1521	10	1	1	CD
55555	1521	11	tablespoon	tablespoon	NN
55555	1521	12	of	of	IN
55555	1521	13	sherry	sherry	NNP
55555	1521	14	,	,	,
55555	1521	15	and	and	CC
55555	1521	16	pepper	pepper	NN
55555	1521	17	and	and	CC
55555	1521	18	salt	salt	NN
55555	1521	19	.	.	.
55555	1522	1	SPINACH	SPINACH	NNP
55555	1522	2	SAUCE	SAUCE	NNP
55555	1522	3	Put	put	NN
55555	1522	4	1	1	CD
55555	1522	5	cup	cup	NN
55555	1522	6	of	of	IN
55555	1522	7	freshly	freshly	RB
55555	1522	8	cooked	cook	VBN
55555	1522	9	or	or	CC
55555	1522	10	canned	can	VBN
55555	1522	11	spinach	spinach	NN
55555	1522	12	,	,	,
55555	1522	13	from	from	IN
55555	1522	14	which	which	WDT
55555	1522	15	the	the	DT
55555	1522	16	juice	juice	NN
55555	1522	17	has	have	VBZ
55555	1522	18	been	be	VBN
55555	1522	19	pressed	press	VBN
55555	1522	20	,	,	,
55555	1522	21	into	into	IN
55555	1522	22	a	a	DT
55555	1522	23	basin	basin	NN
55555	1522	24	or	or	CC
55555	1522	25	mortar	mortar	NN
55555	1522	26	,	,	,
55555	1522	27	and	and	CC
55555	1522	28	chop	chop	NN
55555	1522	29	or	or	CC
55555	1522	30	mash	mash	NN
55555	1522	31	to	to	IN
55555	1522	32	a	a	DT
55555	1522	33	pulp	pulp	NN
55555	1522	34	.	.	.
55555	1523	1	Melt	melt	NN
55555	1523	2	1	1	CD
55555	1523	3	tablespoon	tablespoon	NN
55555	1523	4	of	of	IN
55555	1523	5	butter	butter	NN
55555	1523	6	in	in	IN
55555	1523	7	a	a	DT
55555	1523	8	saucepan	saucepan	NN
55555	1523	9	,	,	,
55555	1523	10	add	add	VB
55555	1523	11	to	to	IN
55555	1523	12	it	-PRON-	PRP
55555	1523	13	1	1	CD
55555	1523	14	small	small	JJ
55555	1523	15	onion	onion	NN
55555	1523	16	chopped	chop	VBD
55555	1523	17	fine	fine	JJ
55555	1523	18	,	,	,
55555	1523	19	let	let	VB
55555	1523	20	cook	cook	NN
55555	1523	21	slowly	slowly	RB
55555	1523	22	for	for	IN
55555	1523	23	five	five	CD
55555	1523	24	minutes	minute	NNS
55555	1523	25	,	,	,
55555	1523	26	then	then	RB
55555	1523	27	add	add	VB
55555	1523	28	the	the	DT
55555	1523	29	spinach	spinach	NN
55555	1523	30	,	,	,
55555	1523	31	and	and	CC
55555	1523	32	let	let	VB
55555	1523	33	cook	cook	NN
55555	1523	34	for	for	IN
55555	1523	35	ten	ten	CD
55555	1523	36	minutes	minute	NNS
55555	1523	37	more	more	RBR
55555	1523	38	.	.	.
55555	1524	1	Put	put	NN
55555	1524	2	1	1	CD
55555	1524	3	cup	cup	NN
55555	1524	4	of	of	IN
55555	1524	5	milk	milk	NN
55555	1524	6	into	into	IN
55555	1524	7	a	a	DT
55555	1524	8	double	double	JJ
55555	1524	9	boiler	boiler	NN
55555	1524	10	with	with	IN
55555	1524	11	1	1	CD
55555	1524	12	bay	bay	NN
55555	1524	13	leaf	leaf	NN
55555	1524	14	,	,	,
55555	1524	15	1	1	CD
55555	1524	16	stalk	stalk	NN
55555	1524	17	of	of	IN
55555	1524	18	celery	celery	NN
55555	1524	19	(	(	-LRB-
55555	1524	20	or	or	CC
55555	1524	21	some	some	DT
55555	1524	22	celery	celery	JJ
55555	1524	23	seed	seed	NN
55555	1524	24	)	)	-RRB-
55555	1524	25	,	,	,
55555	1524	26	and	and	CC
55555	1524	27	when	when	WRB
55555	1524	28	it	-PRON-	PRP
55555	1524	29	boils	boil	VBZ
55555	1524	30	add	add	VB
55555	1524	31	1	1	CD
55555	1524	32	tablespoon	tablespoon	NN
55555	1524	33	of	of	IN
55555	1524	34	flour	flour	NN
55555	1524	35	blended	blend	VBN
55555	1524	36	with	with	IN
55555	1524	37	1	1	CD
55555	1524	38	tablespoon	tablespoon	NN
55555	1524	39	of	of	IN
55555	1524	40	butter	butter	NN
55555	1524	41	;	;	:
55555	1524	42	season	season	NN
55555	1524	43	with	with	IN
55555	1524	44	salt	salt	NN
55555	1524	45	and	and	CC
55555	1524	46	pepper	pepper	NN
55555	1524	47	,	,	,
55555	1524	48	and	and	CC
55555	1524	49	when	when	WRB
55555	1524	50	thickened	thicken	VBN
55555	1524	51	stir	stir	VB
55555	1524	52	the	the	DT
55555	1524	53	spinach	spinach	NN
55555	1524	54	into	into	IN
55555	1524	55	this	this	DT
55555	1524	56	,	,	,
55555	1524	57	sprinkle	sprinkle	VB
55555	1524	58	with	with	IN
55555	1524	59	grated	grate	VBN
55555	1524	60	nutmeg	nutmeg	NNS
55555	1524	61	,	,	,
55555	1524	62	and	and	CC
55555	1524	63	let	let	VB
55555	1524	64	cook	cook	NN
55555	1524	65	together	together	RB
55555	1524	66	for	for	IN
55555	1524	67	ten	ten	CD
55555	1524	68	minutes	minute	NNS
55555	1524	69	.	.	.
55555	1525	1	Press	press	VB
55555	1525	2	through	through	IN
55555	1525	3	a	a	DT
55555	1525	4	sieve	sieve	NN
55555	1525	5	before	before	IN
55555	1525	6	serving	serve	VBG
55555	1525	7	.	.	.
55555	1526	1	SAUCE	SAUCE	VBN
55555	1526	2	TARTARE	TARTARE	NNP
55555	1526	3	Make	make	VBP
55555	1526	4	a	a	DT
55555	1526	5	plain	plain	JJ
55555	1526	6	mayonnaise	mayonnaise	NN
55555	1526	7	sauce	sauce	NN
55555	1526	8	(	(	-LRB-
55555	1526	9	see	see	VB
55555	1526	10	Salads	Salads	NNP
55555	1526	11	)	)	-RRB-
55555	1526	12	,	,	,
55555	1526	13	and	and	CC
55555	1526	14	to	to	IN
55555	1526	15	each	each	DT
55555	1526	16	cup	cup	NN
55555	1526	17	add	add	VB
55555	1526	18	1	1	CD
55555	1526	19	teaspoon	teaspoon	NN
55555	1526	20	of	of	IN
55555	1526	21	gherkins	gherkin	NNS
55555	1526	22	and	and	CC
55555	1526	23	2	2	CD
55555	1526	24	teaspoons	teaspoon	NNS
55555	1526	25	of	of	IN
55555	1526	26	capers	caper	NNS
55555	1526	27	,	,	,
55555	1526	28	both	both	DT
55555	1526	29	very	very	RB
55555	1526	30	finely	finely	RB
55555	1526	31	minced	mince	VBN
55555	1526	32	;	;	:
55555	1526	33	sprinkle	sprinkle	VB
55555	1526	34	a	a	DT
55555	1526	35	little	little	JJ
55555	1526	36	cayenne	cayenne	NN
55555	1526	37	on	on	IN
55555	1526	38	the	the	DT
55555	1526	39	sauce	sauce	NN
55555	1526	40	before	before	IN
55555	1526	41	serving	serve	VBG
55555	1526	42	.	.	.
55555	1527	1	TOMATO	TOMATO	NNP
55555	1527	2	SAUCE	SAUCE	NNP
55555	1527	3	Use	use	VBP
55555	1527	4	6	6	CD
55555	1527	5	fresh	fresh	JJ
55555	1527	6	tomatoes	tomato	NNS
55555	1527	7	,	,	,
55555	1527	8	and	and	CC
55555	1527	9	after	after	IN
55555	1527	10	washing	wash	VBG
55555	1527	11	them	-PRON-	PRP
55555	1527	12	slice	slice	VBP
55555	1527	13	them	-PRON-	PRP
55555	1527	14	,	,	,
55555	1527	15	skins	skin	NNS
55555	1527	16	and	and	CC
55555	1527	17	all	all	DT
55555	1527	18	.	.	.
55555	1528	1	Put	put	NN
55555	1528	2	1	1	CD
55555	1528	3	tablespoon	tablespoon	NN
55555	1528	4	of	of	IN
55555	1528	5	butter	butter	NN
55555	1528	6	in	in	IN
55555	1528	7	a	a	DT
55555	1528	8	saucepan	saucepan	NN
55555	1528	9	,	,	,
55555	1528	10	and	and	CC
55555	1528	11	when	when	WRB
55555	1528	12	melted	melt	VBN
55555	1528	13	add	add	VBP
55555	1528	14	2	2	CD
55555	1528	15	tablespoons	tablespoon	NNS
55555	1528	16	of	of	IN
55555	1528	17	finely	finely	RB
55555	1528	18	chopped	chop	VBN
55555	1528	19	onion	onion	NN
55555	1528	20	,	,	,
55555	1528	21	let	let	VB
55555	1528	22	cook	cook	NN
55555	1528	23	slowly	slowly	RB
55555	1528	24	for	for	IN
55555	1528	25	five	five	CD
55555	1528	26	minutes	minute	NNS
55555	1528	27	,	,	,
55555	1528	28	then	then	RB
55555	1528	29	put	put	VB
55555	1528	30	with	with	IN
55555	1528	31	them	-PRON-	PRP
55555	1528	32	the	the	DT
55555	1528	33	tomatoes	tomato	NNS
55555	1528	34	,	,	,
55555	1528	35	2	2	CD
55555	1528	36	bay	bay	NN
55555	1528	37	leaves	leave	NNS
55555	1528	38	,	,	,
55555	1528	39	1	1	CD
55555	1528	40	clove	clove	NN
55555	1528	41	of	of	IN
55555	1528	42	garlic	garlic	NN
55555	1528	43	,	,	,
55555	1528	44	1	1	CD
55555	1528	45	teaspoon	teaspoon	NN
55555	1528	46	of	of	IN
55555	1528	47	sugar	sugar	NN
55555	1528	48	,	,	,
55555	1528	49	some	some	DT
55555	1528	50	pepper	pepper	NN
55555	1528	51	and	and	CC
55555	1528	52	salt	salt	NN
55555	1528	53	,	,	,
55555	1528	54	and	and	CC
55555	1528	55	let	let	VB
55555	1528	56	cook	cook	NN
55555	1528	57	gently	gently	RB
55555	1528	58	for	for	IN
55555	1528	59	fifteen	fifteen	CD
55555	1528	60	minutes	minute	NNS
55555	1528	61	;	;	:
55555	1528	62	then	then	RB
55555	1528	63	strain	strain	VB
55555	1528	64	,	,	,
55555	1528	65	pressing	press	VBG
55555	1528	66	through	through	IN
55555	1528	67	a	a	DT
55555	1528	68	sieve	sieve	NN
55555	1528	69	,	,	,
55555	1528	70	and	and	CC
55555	1528	71	return	return	VB
55555	1528	72	the	the	DT
55555	1528	73	liquid	liquid	NN
55555	1528	74	to	to	IN
55555	1528	75	the	the	DT
55555	1528	76	fire	fire	NN
55555	1528	77	to	to	TO
55555	1528	78	simmer	simmer	VB
55555	1528	79	until	until	IN
55555	1528	80	reduced	reduce	VBN
55555	1528	81	to	to	IN
55555	1528	82	the	the	DT
55555	1528	83	proper	proper	JJ
55555	1528	84	consistency	consistency	NN
55555	1528	85	.	.	.
55555	1529	1	TOMATO	TOMATO	NNP
55555	1529	2	SAUCE	SAUCE	VBN
55555	1529	3	WITH	with	IN
55555	1529	4	OTHER	other	JJ
55555	1529	5	VEGETABLES	vegetable	NNS
55555	1529	6	Make	make	VBP
55555	1529	7	tomato	tomato	NN
55555	1529	8	sauce	sauce	NN
55555	1529	9	,	,	,
55555	1529	10	using	use	VBG
55555	1529	11	with	with	IN
55555	1529	12	it	-PRON-	PRP
55555	1529	13	chopped	chop	VBD
55555	1529	14	celery	celery	NN
55555	1529	15	,	,	,
55555	1529	16	chopped	chop	VBN
55555	1529	17	peppers	pepper	NNS
55555	1529	18	,	,	,
55555	1529	19	or	or	CC
55555	1529	20	chopped	chop	VBN
55555	1529	21	mushrooms	mushroom	NNS
55555	1529	22	,	,	,
55555	1529	23	which	which	WDT
55555	1529	24	have	have	VBP
55555	1529	25	been	be	VBN
55555	1529	26	fried	fry	VBN
55555	1529	27	for	for	IN
55555	1529	28	ten	ten	CD
55555	1529	29	minutes	minute	NNS
55555	1529	30	in	in	IN
55555	1529	31	hot	hot	JJ
55555	1529	32	butter	butter	NN
55555	1529	33	and	and	CC
55555	1529	34	added	add	VBD
55555	1529	35	after	after	IN
55555	1529	36	the	the	DT
55555	1529	37	sauce	sauce	NN
55555	1529	38	is	be	VBZ
55555	1529	39	strained	strain	VBN
55555	1529	40	.	.	.
55555	1530	1	TOMATO	TOMATO	NNP
55555	1530	2	SAUCE	SAUCE	VBN
55555	1530	3	WITH	with	IN
55555	1530	4	NUTS	NUTS	NNP
55555	1530	5	Chop	Chop	NNP
55555	1530	6	2	2	CD
55555	1530	7	tablespoons	tablespoon	NNS
55555	1530	8	of	of	IN
55555	1530	9	blanched	blanch	VBN
55555	1530	10	nuts	nut	NNS
55555	1530	11	,	,	,
55555	1530	12	fry	fry	VB
55555	1530	13	them	-PRON-	PRP
55555	1530	14	for	for	IN
55555	1530	15	ten	ten	CD
55555	1530	16	minutes	minute	NNS
55555	1530	17	in	in	IN
55555	1530	18	1	1	CD
55555	1530	19	tablespoon	tablespoon	NN
55555	1530	20	of	of	IN
55555	1530	21	melted	melted	JJ
55555	1530	22	butter	butter	NN
55555	1530	23	,	,	,
55555	1530	24	and	and	CC
55555	1530	25	add	add	VB
55555	1530	26	these	these	DT
55555	1530	27	to	to	IN
55555	1530	28	strained	strain	VBN
55555	1530	29	tomato	tomato	NN
55555	1530	30	sauce	sauce	NN
55555	1530	31	.	.	.
55555	1531	1	TOMATO	TOMATO	NNP
55555	1531	2	SAUCE	SAUCE	VBN
55555	1531	3	WITH	with	IN
55555	1531	4	EGG	egg	NN
55555	1531	5	To	to	IN
55555	1531	6	each	each	DT
55555	1531	7	cup	cup	NN
55555	1531	8	of	of	IN
55555	1531	9	strained	strain	VBN
55555	1531	10	tomato	tomato	NNP
55555	1531	11	sauce	sauce	NN
55555	1531	12	add	add	VBP
55555	1531	13	2	2	CD
55555	1531	14	hard	hard	RB
55555	1531	15	-	-	HYPH
55555	1531	16	boiled	boil	VBN
55555	1531	17	eggs	egg	NNS
55555	1531	18	chopped	chop	VBN
55555	1531	19	fine	fine	RB
55555	1531	20	.	.	.
55555	1532	1	SAUCE	SAUCE	VBN
55555	1532	2	VINAIGRETTE	vinaigrette	NN
55555	1532	3	To	to	IN
55555	1532	4	each	each	DT
55555	1532	5	cup	cup	NN
55555	1532	6	of	of	IN
55555	1532	7	French	french	JJ
55555	1532	8	dressing	dressing	NN
55555	1532	9	add	add	VB
55555	1532	10	1	1	CD
55555	1532	11	tablespoon	tablespoon	NN
55555	1532	12	of	of	IN
55555	1532	13	minced	mince	VBN
55555	1532	14	onion	onion	NN
55555	1532	15	and	and	CC
55555	1532	16	1	1	CD
55555	1532	17	tablespoon	tablespoon	NN
55555	1532	18	of	of	IN
55555	1532	19	macerated	macerate	VBN
55555	1532	20	parsley	parsley	NNP
55555	1532	21	.	.	.
55555	1533	1	WHITE	WHITE	NNP
55555	1533	2	SAUCE	SAUCE	NNP
55555	1533	3	Put	put	NN
55555	1533	4	2	2	CD
55555	1533	5	tablespoons	tablespoon	NNS
55555	1533	6	of	of	IN
55555	1533	7	butter	butter	NN
55555	1533	8	in	in	IN
55555	1533	9	a	a	DT
55555	1533	10	saucepan	saucepan	NN
55555	1533	11	,	,	,
55555	1533	12	and	and	CC
55555	1533	13	as	as	RB
55555	1533	14	soon	soon	RB
55555	1533	15	as	as	IN
55555	1533	16	it	-PRON-	PRP
55555	1533	17	is	be	VBZ
55555	1533	18	melted	melt	VBN
55555	1533	19	stir	stir	NN
55555	1533	20	into	into	IN
55555	1533	21	it	-PRON-	PRP
55555	1533	22	slowly	slowly	RB
55555	1533	23	3	3	CD
55555	1533	24	tablespoons	tablespoon	NNS
55555	1533	25	of	of	IN
55555	1533	26	flour	flour	NN
55555	1533	27	,	,	,
55555	1533	28	using	use	VBG
55555	1533	29	1	1	CD
55555	1533	30	tablespoon	tablespoon	NN
55555	1533	31	at	at	IN
55555	1533	32	a	a	DT
55555	1533	33	time	time	NN
55555	1533	34	,	,	,
55555	1533	35	then	then	RB
55555	1533	36	add	add	VB
55555	1533	37	slowly	slowly	RB
55555	1533	38	2	2	CD
55555	1533	39	cups	cup	NNS
55555	1533	40	of	of	IN
55555	1533	41	warm	warm	JJ
55555	1533	42	vegetable	vegetable	NN
55555	1533	43	stock	stock	NN
55555	1533	44	or	or	CC
55555	1533	45	milk	milk	NN
55555	1533	46	,	,	,
55555	1533	47	stirring	stir	VBG
55555	1533	48	all	all	PDT
55555	1533	49	the	the	DT
55555	1533	50	while	while	NN
55555	1533	51	;	;	:
55555	1533	52	then	then	RB
55555	1533	53	add	add	VB
55555	1533	54	2/3	2/3	CD
55555	1533	55	of	of	IN
55555	1533	56	a	a	DT
55555	1533	57	teaspoon	teaspoon	NN
55555	1533	58	of	of	IN
55555	1533	59	salt	salt	NN
55555	1533	60	,	,	,
55555	1533	61	1	1	CD
55555	1533	62	saltspoon	saltspoon	NN
55555	1533	63	of	of	IN
55555	1533	64	pepper	pepper	NN
55555	1533	65	,	,	,
55555	1533	66	and	and	CC
55555	1533	67	cook	cook	VB
55555	1533	68	slowly	slowly	RB
55555	1533	69	for	for	IN
55555	1533	70	five	five	CD
55555	1533	71	minutes	minute	NNS
55555	1533	72	,	,	,
55555	1533	73	stirring	stir	VBG
55555	1533	74	constantly	constantly	RB
55555	1533	75	;	;	:
55555	1533	76	add	add	VB
55555	1533	77	1	1	CD
55555	1533	78	tablespoon	tablespoon	NN
55555	1533	79	of	of	IN
55555	1533	80	butter	butter	NN
55555	1533	81	,	,	,
55555	1533	82	and	and	CC
55555	1533	83	stir	stir	VB
55555	1533	84	for	for	IN
55555	1533	85	another	another	DT
55555	1533	86	minute	minute	NN
55555	1533	87	.	.	.
55555	1534	1	Some	some	DT
55555	1534	2	flour	flour	NN
55555	1534	3	thickens	thicken	VBZ
55555	1534	4	more	more	JJR
55555	1534	5	than	than	IN
55555	1534	6	others	other	NNS
55555	1534	7	,	,	,
55555	1534	8	and	and	CC
55555	1534	9	if	if	IN
55555	1534	10	the	the	DT
55555	1534	11	sauce	sauce	NN
55555	1534	12	seems	seem	VBZ
55555	1534	13	too	too	RB
55555	1534	14	thick	thick	JJ
55555	1534	15	,	,	,
55555	1534	16	thin	thin	JJ
55555	1534	17	with	with	IN
55555	1534	18	a	a	DT
55555	1534	19	little	little	JJ
55555	1534	20	cream	cream	NN
55555	1534	21	or	or	CC
55555	1534	22	milk	milk	NN
55555	1534	23	.	.	.
55555	1535	1	White	white	JJ
55555	1535	2	sauce	sauce	NN
55555	1535	3	may	may	MD
55555	1535	4	be	be	VB
55555	1535	5	varied	varied	JJ
55555	1535	6	in	in	IN
55555	1535	7	many	many	JJ
55555	1535	8	ways	way	NNS
55555	1535	9	by	by	IN
55555	1535	10	using	use	VBG
55555	1535	11	onion	onion	NN
55555	1535	12	juice	juice	NN
55555	1535	13	,	,	,
55555	1535	14	mushroom	mushroom	NN
55555	1535	15	catsup	catsup	NN
55555	1535	16	,	,	,
55555	1535	17	chopped	chop	VBD
55555	1535	18	chives	chive	NNS
55555	1535	19	,	,	,
55555	1535	20	etc	etc	FW
55555	1535	21	.	.	.
55555	1536	1	The	the	DT
55555	1536	2	white	white	JJ
55555	1536	3	sauce	sauce	NN
55555	1536	4	may	may	MD
55555	1536	5	be	be	VB
55555	1536	6	made	make	VBN
55555	1536	7	in	in	IN
55555	1536	8	a	a	DT
55555	1536	9	double	double	JJ
55555	1536	10	boiler	boiler	NN
55555	1536	11	.	.	.
55555	1537	1	Put	put	VB
55555	1537	2	the	the	DT
55555	1537	3	milk	milk	NN
55555	1537	4	in	in	IN
55555	1537	5	the	the	DT
55555	1537	6	top	top	JJ
55555	1537	7	receptacle	receptacle	NN
55555	1537	8	,	,	,
55555	1537	9	and	and	CC
55555	1537	10	when	when	WRB
55555	1537	11	boiling	boil	VBG
55555	1537	12	add	add	VB
55555	1537	13	the	the	DT
55555	1537	14	flour	flour	NN
55555	1537	15	dissolved	dissolve	VBN
55555	1537	16	in	in	IN
55555	1537	17	a	a	DT
55555	1537	18	little	little	JJ
55555	1537	19	cold	cold	JJ
55555	1537	20	milk	milk	NN
55555	1537	21	,	,	,
55555	1537	22	then	then	RB
55555	1537	23	the	the	DT
55555	1537	24	butter	butter	NN
55555	1537	25	,	,	,
55555	1537	26	etc	etc	FW
55555	1537	27	.	.	FW
55555	1537	28	,	,	,
55555	1537	29	and	and	CC
55555	1537	30	let	let	VB
55555	1537	31	cook	cook	NN
55555	1537	32	ten	ten	CD
55555	1537	33	minutes	minute	NNS
55555	1537	34	or	or	CC
55555	1537	35	until	until	IN
55555	1537	36	thickened	thicken	VBN
55555	1537	37	.	.	.
55555	1538	1	Some	some	DT
55555	1538	2	people	people	NNS
55555	1538	3	are	be	VBP
55555	1538	4	not	not	RB
55555	1538	5	to	to	TO
55555	1538	6	be	be	VB
55555	1538	7	persuaded	persuade	VBN
55555	1538	8	to	to	IN
55555	1538	9	taste	taste	NN
55555	1538	10	of	of	IN
55555	1538	11	any	any	DT
55555	1538	12	creatures	creature	NNS
55555	1538	13	they	-PRON-	PRP
55555	1538	14	have	have	VBP
55555	1538	15	daily	daily	RB
55555	1538	16	seen	see	VBN
55555	1538	17	and	and	CC
55555	1538	18	been	be	VBN
55555	1538	19	acquainted	acquaint	VBN
55555	1538	20	with	with	IN
55555	1538	21	whilst	whilst	IN
55555	1538	22	they	-PRON-	PRP
55555	1538	23	were	be	VBD
55555	1538	24	alive.--In	alive.--in	JJ
55555	1538	25	this	this	DT
55555	1538	26	behaviour	behaviour	NN
55555	1538	27	,	,	,
55555	1538	28	methinks	methink	VBZ
55555	1538	29	there	there	EX
55555	1538	30	appears	appear	VBZ
55555	1538	31	something	something	NN
55555	1538	32	like	like	IN
55555	1538	33	a	a	DT
55555	1538	34	consciousness	consciousness	NN
55555	1538	35	of	of	IN
55555	1538	36	guilt	guilt	NN
55555	1538	37	;	;	:
55555	1538	38	it	-PRON-	PRP
55555	1538	39	looks	look	VBZ
55555	1538	40	as	as	IN
55555	1538	41	if	if	IN
55555	1538	42	they	-PRON-	PRP
55555	1538	43	endeavoured	endeavour	VBD
55555	1538	44	to	to	TO
55555	1538	45	save	save	VB
55555	1538	46	themselves	-PRON-	PRP
55555	1538	47	from	from	IN
55555	1538	48	the	the	DT
55555	1538	49	imputation	imputation	NN
55555	1538	50	of	of	IN
55555	1538	51	a	a	DT
55555	1538	52	crime	crime	NN
55555	1538	53	(	(	-LRB-
55555	1538	54	which	which	WDT
55555	1538	55	they	-PRON-	PRP
55555	1538	56	know	know	VBP
55555	1538	57	sticks	stick	NNS
55555	1538	58	somewhere	somewhere	RB
55555	1538	59	)	)	-RRB-
55555	1538	60	by	by	IN
55555	1538	61	removing	remove	VBG
55555	1538	62	the	the	DT
55555	1538	63	cause	cause	NN
55555	1538	64	of	of	IN
55555	1538	65	it	-PRON-	PRP
55555	1538	66	as	as	RB
55555	1538	67	far	far	RB
55555	1538	68	as	as	IN
55555	1538	69	they	-PRON-	PRP
55555	1538	70	can	can	MD
55555	1538	71	from	from	IN
55555	1538	72	themselves	-PRON-	PRP
55555	1538	73	.	.	.
55555	1539	1	From	from	IN
55555	1539	2	the	the	DT
55555	1539	3	Essays	essay	NNS
55555	1539	4	of	of	IN
55555	1539	5	Douglas	Douglas	NNP
55555	1539	6	Jerrold	Jerrold	NNP
55555	1539	7	.	.	.
55555	1540	1	EGGS	EGGS	NNP
55555	1540	2	BOILED	BOILED	NNP
55555	1540	3	EGGS	EGGS	NNP
55555	1540	4	Eggs	Eggs	NNP
55555	1540	5	are	be	VBP
55555	1540	6	very	very	RB
55555	1540	7	palatable	palatable	JJ
55555	1540	8	when	when	WRB
55555	1540	9	put	put	VBN
55555	1540	10	in	in	RP
55555	1540	11	boiling	boil	VBG
55555	1540	12	water	water	NN
55555	1540	13	and	and	CC
55555	1540	14	cooked	cook	VBD
55555	1540	15	for	for	IN
55555	1540	16	three	three	CD
55555	1540	17	or	or	CC
55555	1540	18	three	three	CD
55555	1540	19	and	and	CC
55555	1540	20	a	a	DT
55555	1540	21	half	half	NN
55555	1540	22	minutes	minute	NNS
55555	1540	23	,	,	,
55555	1540	24	but	but	CC
55555	1540	25	some	some	DT
55555	1540	26	cooks	cook	NNS
55555	1540	27	recommend	recommend	VBP
55555	1540	28	that	that	IN
55555	1540	29	"	"	``
55555	1540	30	boiled	boil	VBN
55555	1540	31	eggs	egg	NNS
55555	1540	32	"	"	''
55555	1540	33	should	should	MD
55555	1540	34	never	never	RB
55555	1540	35	boil	boil	VB
55555	1540	36	,	,	,
55555	1540	37	but	but	CC
55555	1540	38	instead	instead	RB
55555	1540	39	,	,	,
55555	1540	40	be	be	VB
55555	1540	41	placed	place	VBN
55555	1540	42	in	in	IN
55555	1540	43	a	a	DT
55555	1540	44	large	large	JJ
55555	1540	45	saucepan	saucepan	NN
55555	1540	46	which	which	WDT
55555	1540	47	is	be	VBZ
55555	1540	48	filled	fill	VBN
55555	1540	49	with	with	IN
55555	1540	50	water	water	NN
55555	1540	51	that	that	WDT
55555	1540	52	has	have	VBZ
55555	1540	53	boiled	boil	VBN
55555	1540	54	and	and	CC
55555	1540	55	just	just	RB
55555	1540	56	been	be	VBN
55555	1540	57	removed	remove	VBN
55555	1540	58	from	from	IN
55555	1540	59	the	the	DT
55555	1540	60	fire	fire	NN
55555	1540	61	.	.	.
55555	1541	1	The	the	DT
55555	1541	2	instructions	instruction	NNS
55555	1541	3	are	be	VBP
55555	1541	4	to	to	TO
55555	1541	5	cover	cover	VB
55555	1541	6	the	the	DT
55555	1541	7	saucepan	saucepan	NN
55555	1541	8	closely	closely	RB
55555	1541	9	after	after	IN
55555	1541	10	putting	put	VBG
55555	1541	11	the	the	DT
55555	1541	12	eggs	egg	NNS
55555	1541	13	in	in	IN
55555	1541	14	the	the	DT
55555	1541	15	water	water	NN
55555	1541	16	,	,	,
55555	1541	17	and	and	CC
55555	1541	18	let	let	VB
55555	1541	19	it	-PRON-	PRP
55555	1541	20	stand	stand	VB
55555	1541	21	on	on	IN
55555	1541	22	the	the	DT
55555	1541	23	back	back	NN
55555	1541	24	of	of	IN
55555	1541	25	the	the	DT
55555	1541	26	stove	stove	NN
55555	1541	27	,	,	,
55555	1541	28	the	the	DT
55555	1541	29	eggs	egg	NNS
55555	1541	30	to	to	TO
55555	1541	31	be	be	VB
55555	1541	32	removed	remove	VBN
55555	1541	33	in	in	IN
55555	1541	34	ten	ten	CD
55555	1541	35	minutes	minute	NNS
55555	1541	36	if	if	IN
55555	1541	37	wanted	want	VBD
55555	1541	38	soft	soft	JJ
55555	1541	39	,	,	,
55555	1541	40	and	and	CC
55555	1541	41	in	in	IN
55555	1541	42	twenty	twenty	CD
55555	1541	43	minutes	minute	NNS
55555	1541	44	if	if	IN
55555	1541	45	liked	like	VBD
55555	1541	46	well	well	RB
55555	1541	47	set	set	VBN
55555	1541	48	.	.	.
55555	1542	1	Hard	hard	RB
55555	1542	2	-	-	HYPH
55555	1542	3	boiled	boil	VBN
55555	1542	4	eggs	egg	NNS
55555	1542	5	are	be	VBP
55555	1542	6	certainly	certainly	RB
55555	1542	7	more	more	RBR
55555	1542	8	palatable	palatable	JJ
55555	1542	9	cooked	cook	VBN
55555	1542	10	in	in	IN
55555	1542	11	this	this	DT
55555	1542	12	way	way	NN
55555	1542	13	than	than	IN
55555	1542	14	when	when	WRB
55555	1542	15	boiled	boil	VBN
55555	1542	16	for	for	IN
55555	1542	17	ten	ten	CD
55555	1542	18	minutes	minute	NNS
55555	1542	19	in	in	IN
55555	1542	20	the	the	DT
55555	1542	21	ordinary	ordinary	JJ
55555	1542	22	way	way	NN
55555	1542	23	.	.	.
55555	1543	1	FRIED	FRIED	NNP
55555	1543	2	EGGS	EGGS	NNP
55555	1543	3	Put	put	VB
55555	1543	4	a	a	DT
55555	1543	5	little	little	JJ
55555	1543	6	butter	butter	NN
55555	1543	7	into	into	IN
55555	1543	8	a	a	DT
55555	1543	9	small	small	JJ
55555	1543	10	frying	frying	NN
55555	1543	11	pan	pan	NN
55555	1543	12	,	,	,
55555	1543	13	and	and	CC
55555	1543	14	when	when	WRB
55555	1543	15	melted	melt	VBN
55555	1543	16	break	break	NN
55555	1543	17	an	an	DT
55555	1543	18	egg	egg	NN
55555	1543	19	into	into	IN
55555	1543	20	a	a	DT
55555	1543	21	saucer	saucer	NN
55555	1543	22	,	,	,
55555	1543	23	and	and	CC
55555	1543	24	slide	slide	VB
55555	1543	25	it	-PRON-	PRP
55555	1543	26	carefully	carefully	RB
55555	1543	27	into	into	IN
55555	1543	28	the	the	DT
55555	1543	29	hot	hot	JJ
55555	1543	30	butter	butter	NN
55555	1543	31	,	,	,
55555	1543	32	and	and	CC
55555	1543	33	let	let	VB
55555	1543	34	it	-PRON-	PRP
55555	1543	35	fry	fry	VB
55555	1543	36	until	until	IN
55555	1543	37	the	the	DT
55555	1543	38	white	white	JJ
55555	1543	39	is	be	VBZ
55555	1543	40	thoroughly	thoroughly	RB
55555	1543	41	set	set	VBN
55555	1543	42	,	,	,
55555	1543	43	cooking	cook	VBG
55555	1543	44	as	as	RB
55555	1543	45	many	many	JJ
55555	1543	46	as	as	IN
55555	1543	47	are	be	VBP
55555	1543	48	required	require	VBN
55555	1543	49	,	,	,
55555	1543	50	separately	separately	RB
55555	1543	51	,	,	,
55555	1543	52	in	in	IN
55555	1543	53	the	the	DT
55555	1543	54	same	same	JJ
55555	1543	55	way	way	NN
55555	1543	56	.	.	.
55555	1544	1	If	if	IN
55555	1544	2	a	a	DT
55555	1544	3	tight	tight	JJ
55555	1544	4	cover	cover	NN
55555	1544	5	is	be	VBZ
55555	1544	6	put	put	VBN
55555	1544	7	over	over	IN
55555	1544	8	the	the	DT
55555	1544	9	frying	fry	VBG
55555	1544	10	pan	pan	NN
55555	1544	11	when	when	WRB
55555	1544	12	the	the	DT
55555	1544	13	egg	egg	NN
55555	1544	14	is	be	VBZ
55555	1544	15	put	put	VBN
55555	1544	16	in	in	RP
55555	1544	17	,	,	,
55555	1544	18	the	the	DT
55555	1544	19	yolk	yolk	NNP
55555	1544	20	of	of	IN
55555	1544	21	the	the	DT
55555	1544	22	egg	egg	NN
55555	1544	23	will	will	MD
55555	1544	24	be	be	VB
55555	1544	25	as	as	RB
55555	1544	26	pink	pink	JJ
55555	1544	27	as	as	IN
55555	1544	28	a	a	DT
55555	1544	29	nicely	nicely	RB
55555	1544	30	poached	poach	VBN
55555	1544	31	egg	egg	NN
55555	1544	32	when	when	WRB
55555	1544	33	done	do	VBN
55555	1544	34	.	.	.
55555	1545	1	Season	season	NN
55555	1545	2	with	with	IN
55555	1545	3	pepper	pepper	NN
55555	1545	4	and	and	CC
55555	1545	5	salt	salt	NN
55555	1545	6	before	before	IN
55555	1545	7	serving	serve	VBG
55555	1545	8	.	.	.
55555	1546	1	A	a	DT
55555	1546	2	little	little	JJ
55555	1546	3	Worcestershire	Worcestershire	NNP
55555	1546	4	sauce	sauce	NN
55555	1546	5	or	or	CC
55555	1546	6	walnut	walnut	NNP
55555	1546	7	catsup	catsup	NNP
55555	1546	8	heated	heat	VBN
55555	1546	9	in	in	IN
55555	1546	10	the	the	DT
55555	1546	11	pan	pan	NN
55555	1546	12	and	and	CC
55555	1546	13	poured	pour	VBD
55555	1546	14	over	over	RP
55555	1546	15	fried	fried	JJ
55555	1546	16	eggs	egg	NNS
55555	1546	17	adds	add	VBZ
55555	1546	18	variety	variety	NN
55555	1546	19	.	.	.
55555	1547	1	POACHED	poached	NN
55555	1547	2	EGGS	EGGS	NNP
55555	1547	3	Fill	fill	VBP
55555	1547	4	a	a	DT
55555	1547	5	deep	deep	JJ
55555	1547	6	frying	frying	NN
55555	1547	7	pan	pan	NN
55555	1547	8	2/3	2/3	CD
55555	1547	9	full	full	JJ
55555	1547	10	of	of	IN
55555	1547	11	hot	hot	JJ
55555	1547	12	water	water	NN
55555	1547	13	,	,	,
55555	1547	14	and	and	CC
55555	1547	15	stir	stir	VB
55555	1547	16	into	into	IN
55555	1547	17	it	-PRON-	PRP
55555	1547	18	one	one	CD
55555	1547	19	teaspoon	teaspoon	NN
55555	1547	20	of	of	IN
55555	1547	21	vinegar	vinegar	NN
55555	1547	22	and	and	CC
55555	1547	23	1	1	CD
55555	1547	24	teaspoon	teaspoon	NN
55555	1547	25	of	of	IN
55555	1547	26	salt	salt	NN
55555	1547	27	.	.	.
55555	1548	1	When	when	WRB
55555	1548	2	the	the	DT
55555	1548	3	water	water	NN
55555	1548	4	reaches	reach	VBZ
55555	1548	5	boiling	boil	VBG
55555	1548	6	point	point	NN
55555	1548	7	break	break	VB
55555	1548	8	the	the	DT
55555	1548	9	eggs	egg	NNS
55555	1548	10	carefully	carefully	RB
55555	1548	11	one	one	CD
55555	1548	12	by	by	IN
55555	1548	13	one	one	CD
55555	1548	14	into	into	IN
55555	1548	15	it	-PRON-	PRP
55555	1548	16	,	,	,
55555	1548	17	remove	remove	VB
55555	1548	18	the	the	DT
55555	1548	19	pan	pan	NN
55555	1548	20	from	from	IN
55555	1548	21	the	the	DT
55555	1548	22	intense	intense	JJ
55555	1548	23	heat	heat	NN
55555	1548	24	,	,	,
55555	1548	25	cover	cover	VB
55555	1548	26	it	-PRON-	PRP
55555	1548	27	,	,	,
55555	1548	28	and	and	CC
55555	1548	29	let	let	VB
55555	1548	30	the	the	DT
55555	1548	31	eggs	egg	NNS
55555	1548	32	cook	cook	VB
55555	1548	33	until	until	IN
55555	1548	34	the	the	DT
55555	1548	35	whites	white	NNS
55555	1548	36	are	be	VBP
55555	1548	37	firmly	firmly	RB
55555	1548	38	set	set	VBN
55555	1548	39	.	.	.
55555	1549	1	If	if	IN
55555	1549	2	the	the	DT
55555	1549	3	water	water	NN
55555	1549	4	is	be	VBZ
55555	1549	5	shallow	shallow	JJ
55555	1549	6	the	the	DT
55555	1549	7	eggs	egg	NNS
55555	1549	8	will	will	MD
55555	1549	9	spread	spread	VB
55555	1549	10	and	and	CC
55555	1549	11	be	be	VB
55555	1549	12	more	more	RBR
55555	1549	13	flat	flat	JJ
55555	1549	14	,	,	,
55555	1549	15	in	in	IN
55555	1549	16	which	which	WDT
55555	1549	17	case	case	NN
55555	1549	18	the	the	DT
55555	1549	19	boiling	boiling	NN
55555	1549	20	water	water	NN
55555	1549	21	must	must	MD
55555	1549	22	be	be	VB
55555	1549	23	dipped	dip	VBN
55555	1549	24	up	up	RP
55555	1549	25	over	over	IN
55555	1549	26	the	the	DT
55555	1549	27	yolks	yolk	NNS
55555	1549	28	with	with	IN
55555	1549	29	a	a	DT
55555	1549	30	spoon	spoon	NN
55555	1549	31	to	to	TO
55555	1549	32	make	make	VB
55555	1549	33	them	-PRON-	PRP
55555	1549	34	pink	pink	JJ
55555	1549	35	;	;	:
55555	1549	36	if	if	IN
55555	1549	37	the	the	DT
55555	1549	38	water	water	NN
55555	1549	39	is	be	VBZ
55555	1549	40	deep	deep	JJ
55555	1549	41	the	the	DT
55555	1549	42	eggs	egg	NNS
55555	1549	43	will	will	MD
55555	1549	44	be	be	VB
55555	1549	45	more	more	RBR
55555	1549	46	round	round	JJ
55555	1549	47	than	than	IN
55555	1549	48	flat	flat	JJ
55555	1549	49	.	.	.
55555	1550	1	When	when	WRB
55555	1550	2	the	the	DT
55555	1550	3	eggs	egg	NNS
55555	1550	4	are	be	VBP
55555	1550	5	done	do	VBN
55555	1550	6	lift	lift	VB
55555	1550	7	them	-PRON-	PRP
55555	1550	8	carefully	carefully	RB
55555	1550	9	from	from	IN
55555	1550	10	the	the	DT
55555	1550	11	water	water	NN
55555	1550	12	with	with	IN
55555	1550	13	a	a	DT
55555	1550	14	perforated	perforated	JJ
55555	1550	15	strainer	strainer	NN
55555	1550	16	in	in	IN
55555	1550	17	order	order	NN
55555	1550	18	to	to	TO
55555	1550	19	drain	drain	VB
55555	1550	20	off	off	RP
55555	1550	21	the	the	DT
55555	1550	22	water	water	NN
55555	1550	23	thoroughly	thoroughly	RB
55555	1550	24	,	,	,
55555	1550	25	and	and	CC
55555	1550	26	serve	serve	VB
55555	1550	27	them	-PRON-	PRP
55555	1550	28	on	on	IN
55555	1550	29	hot	hot	JJ
55555	1550	30	toast	toast	NN
55555	1550	31	.	.	.
55555	1551	1	POACHED	poached	NN
55555	1551	2	EGGS	egg	VBN
55555	1551	3	WITH	with	IN
55555	1551	4	GRAVY	GRAVY	NNP
55555	1551	5	Poach	Poach	NNP
55555	1551	6	eggs	egg	NNS
55555	1551	7	and	and	CC
55555	1551	8	serve	serve	VB
55555	1551	9	them	-PRON-	PRP
55555	1551	10	with	with	IN
55555	1551	11	Sauce	Sauce	NNP
55555	1551	12	Bernaise	Bernaise	NNP
55555	1551	13	,	,	,
55555	1551	14	or	or	CC
55555	1551	15	any	any	DT
55555	1551	16	piquant	piquant	JJ
55555	1551	17	sauce	sauce	NN
55555	1551	18	.	.	.
55555	1552	1	POACHED	poached	NN
55555	1552	2	EGGS	EGGS	NNP
55555	1552	3	INDIENNE	INDIENNE	NNS
55555	1552	4	Poach	Poach	VBD
55555	1552	5	the	the	DT
55555	1552	6	number	number	NN
55555	1552	7	of	of	IN
55555	1552	8	eggs	egg	NNS
55555	1552	9	required	require	VBN
55555	1552	10	,	,	,
55555	1552	11	and	and	CC
55555	1552	12	after	after	IN
55555	1552	13	placing	place	VBG
55555	1552	14	them	-PRON-	PRP
55555	1552	15	on	on	IN
55555	1552	16	toast	toast	NN
55555	1552	17	pour	pour	NN
55555	1552	18	over	over	IN
55555	1552	19	them	-PRON-	PRP
55555	1552	20	a	a	DT
55555	1552	21	thin	thin	JJ
55555	1552	22	curry	curry	NN
55555	1552	23	sauce	sauce	NN
55555	1552	24	.	.	.
55555	1553	1	EGGS	EGGS	NNP
55555	1553	2	WALDORF	WALDORF	NNP
55555	1553	3	Place	Place	NNP
55555	1553	4	nicely	nicely	RB
55555	1553	5	poached	poach	VBN
55555	1553	6	eggs	egg	NNS
55555	1553	7	on	on	IN
55555	1553	8	toast	toast	NN
55555	1553	9	,	,	,
55555	1553	10	and	and	CC
55555	1553	11	fit	fit	VB
55555	1553	12	a	a	DT
55555	1553	13	freshly	freshly	RB
55555	1553	14	cooked	cook	VBN
55555	1553	15	mushroom	mushroom	NN
55555	1553	16	as	as	IN
55555	1553	17	a	a	DT
55555	1553	18	cap	cap	NN
55555	1553	19	over	over	IN
55555	1553	20	each	each	DT
55555	1553	21	yolk	yolk	NN
55555	1553	22	.	.	.
55555	1554	1	Surround	surround	VB
55555	1554	2	the	the	DT
55555	1554	3	toast	toast	NN
55555	1554	4	with	with	IN
55555	1554	5	brown	brown	JJ
55555	1554	6	sauce	sauce	NN
55555	1554	7	containing	contain	VBG
55555	1554	8	quartered	quarter	VBN
55555	1554	9	mushrooms	mushroom	NNS
55555	1554	10	.	.	.
55555	1555	1	SCRAMBLED	SCRAMBLED	NNP
55555	1555	2	EGGS	EGGS	NNP
55555	1555	3	Break	Break	NNP
55555	1555	4	six	six	CD
55555	1555	5	or	or	CC
55555	1555	6	more	more	JJR
55555	1555	7	into	into	IN
55555	1555	8	a	a	DT
55555	1555	9	bowl	bowl	NN
55555	1555	10	,	,	,
55555	1555	11	beat	beat	VBD
55555	1555	12	them	-PRON-	PRP
55555	1555	13	lightly	lightly	RB
55555	1555	14	with	with	IN
55555	1555	15	a	a	DT
55555	1555	16	fork	fork	NN
55555	1555	17	,	,	,
55555	1555	18	and	and	CC
55555	1555	19	pour	pour	VB
55555	1555	20	them	-PRON-	PRP
55555	1555	21	into	into	IN
55555	1555	22	a	a	DT
55555	1555	23	frying	fry	VBG
55555	1555	24	pan	pan	NN
55555	1555	25	into	into	IN
55555	1555	26	which	which	WDT
55555	1555	27	1	1	CD
55555	1555	28	tablespoon	tablespoon	NN
55555	1555	29	of	of	IN
55555	1555	30	butter	butter	NN
55555	1555	31	has	have	VBZ
55555	1555	32	been	be	VBN
55555	1555	33	melted	melt	VBN
55555	1555	34	;	;	:
55555	1555	35	stir	stir	VB
55555	1555	36	continually	continually	RB
55555	1555	37	over	over	IN
55555	1555	38	a	a	DT
55555	1555	39	very	very	RB
55555	1555	40	slow	slow	JJ
55555	1555	41	fire	fire	NN
55555	1555	42	until	until	IN
55555	1555	43	they	-PRON-	PRP
55555	1555	44	are	be	VBP
55555	1555	45	well	well	RB
55555	1555	46	set	set	JJ
55555	1555	47	,	,	,
55555	1555	48	seasoning	season	VBG
55555	1555	49	them	-PRON-	PRP
55555	1555	50	meanwhile	meanwhile	RB
55555	1555	51	with	with	IN
55555	1555	52	pepper	pepper	NN
55555	1555	53	and	and	CC
55555	1555	54	salt	salt	NN
55555	1555	55	,	,	,
55555	1555	56	and	and	CC
55555	1555	57	adding	add	VBG
55555	1555	58	another	another	DT
55555	1555	59	1/2	1/2	CD
55555	1555	60	tablespoon	tablespoon	NN
55555	1555	61	of	of	IN
55555	1555	62	butter	butter	NN
55555	1555	63	in	in	IN
55555	1555	64	small	small	JJ
55555	1555	65	pieces	piece	NNS
55555	1555	66	during	during	IN
55555	1555	67	the	the	DT
55555	1555	68	cooking	cooking	NN
55555	1555	69	.	.	.
55555	1556	1	Serve	serve	VB
55555	1556	2	with	with	IN
55555	1556	3	a	a	DT
55555	1556	4	garnish	garnish	NN
55555	1556	5	of	of	IN
55555	1556	6	small	small	JJ
55555	1556	7	triangular	triangular	JJ
55555	1556	8	pieces	piece	NNS
55555	1556	9	of	of	IN
55555	1556	10	toast	toast	NN
55555	1556	11	.	.	.
55555	1557	1	One	one	CD
55555	1557	2	tablespoon	tablespoon	NN
55555	1557	3	of	of	IN
55555	1557	4	cream	cream	NN
55555	1557	5	can	can	MD
55555	1557	6	be	be	VB
55555	1557	7	added	add	VBN
55555	1557	8	to	to	IN
55555	1557	9	the	the	DT
55555	1557	10	eggs	egg	NNS
55555	1557	11	before	before	IN
55555	1557	12	serving	serve	VBG
55555	1557	13	if	if	IN
55555	1557	14	desired	desire	VBN
55555	1557	15	.	.	.
55555	1558	1	Eggs	egg	NNS
55555	1558	2	may	may	MD
55555	1558	3	be	be	VB
55555	1558	4	scrambled	scramble	VBN
55555	1558	5	with	with	IN
55555	1558	6	milk	milk	NN
55555	1558	7	,	,	,
55555	1558	8	using	use	VBG
55555	1558	9	1/2	1/2	CD
55555	1558	10	cup	cup	NN
55555	1558	11	of	of	IN
55555	1558	12	milk	milk	NN
55555	1558	13	to	to	IN
55555	1558	14	4	4	CD
55555	1558	15	eggs	egg	NNS
55555	1558	16	,	,	,
55555	1558	17	and	and	CC
55555	1558	18	then	then	RB
55555	1558	19	proceeding	proceed	VBG
55555	1558	20	as	as	IN
55555	1558	21	above	above	RB
55555	1558	22	.	.	.
55555	1559	1	SCRAMBLED	SCRAMBLED	NNP
55555	1559	2	EGGS	EGGS	NNP
55555	1559	3	WITH	with	IN
55555	1559	4	CHEESE	cheese	NN
55555	1559	5	Make	make	VBP
55555	1559	6	plain	plain	JJ
55555	1559	7	scrambled	scramble	VBN
55555	1559	8	eggs	egg	NNS
55555	1559	9	,	,	,
55555	1559	10	and	and	CC
55555	1559	11	when	when	WRB
55555	1559	12	nearly	nearly	RB
55555	1559	13	set	set	VBN
55555	1559	14	add	add	NN
55555	1559	15	2	2	CD
55555	1559	16	tablespoons	tablespoon	NNS
55555	1559	17	of	of	IN
55555	1559	18	grated	grate	VBN
55555	1559	19	cheese	cheese	NN
55555	1559	20	for	for	IN
55555	1559	21	every	every	DT
55555	1559	22	6	6	CD
55555	1559	23	eggs	egg	NNS
55555	1559	24	used	use	VBN
55555	1559	25	,	,	,
55555	1559	26	and	and	CC
55555	1559	27	1	1	CD
55555	1559	28	tablespoon	tablespoon	NN
55555	1559	29	of	of	IN
55555	1559	30	chopped	chop	VBN
55555	1559	31	parsley	parsley	NN
55555	1559	32	.	.	.
55555	1560	1	Serve	serve	VB
55555	1560	2	on	on	IN
55555	1560	3	toast	toast	NN
55555	1560	4	.	.	.
55555	1561	1	SCRAMBLED	SCRAMBLED	NNP
55555	1561	2	EGGS	EGGS	NNP
55555	1561	3	WITH	with	IN
55555	1561	4	MUSHROOMS	MUSHROOMS	NNP
55555	1561	5	,	,	,
55555	1561	6	PEAS	PEAS	NNP
55555	1561	7	,	,	,
55555	1561	8	ETC	ETC	NNP
55555	1561	9	.	.	.
55555	1562	1	Scramble	scramble	NN
55555	1562	2	6	6	CD
55555	1562	3	eggs	egg	NNS
55555	1562	4	,	,	,
55555	1562	5	and	and	CC
55555	1562	6	two	two	CD
55555	1562	7	or	or	CC
55555	1562	8	three	three	CD
55555	1562	9	minutes	minute	NNS
55555	1562	10	before	before	IN
55555	1562	11	removing	remove	VBG
55555	1562	12	from	from	IN
55555	1562	13	the	the	DT
55555	1562	14	fire	fire	NN
55555	1562	15	add	add	VB
55555	1562	16	to	to	IN
55555	1562	17	them	-PRON-	PRP
55555	1562	18	a	a	DT
55555	1562	19	can	can	NN
55555	1562	20	of	of	IN
55555	1562	21	button	button	NN
55555	1562	22	mushrooms	mushroom	NNS
55555	1562	23	cut	cut	VBN
55555	1562	24	in	in	IN
55555	1562	25	slices	slice	NNS
55555	1562	26	,	,	,
55555	1562	27	lengthwise	lengthwise	RB
55555	1562	28	,	,	,
55555	1562	29	and	and	CC
55555	1562	30	1	1	CD
55555	1562	31	tablespoon	tablespoon	NN
55555	1562	32	of	of	IN
55555	1562	33	finely	finely	RB
55555	1562	34	chopped	chop	VBN
55555	1562	35	parsley	parsley	NN
55555	1562	36	.	.	.
55555	1563	1	In	in	IN
55555	1563	2	the	the	DT
55555	1563	3	same	same	JJ
55555	1563	4	way	way	NN
55555	1563	5	peas	pea	NNS
55555	1563	6	,	,	,
55555	1563	7	tomatoes	tomato	NNS
55555	1563	8	,	,	,
55555	1563	9	asparagus	asparagus	NN
55555	1563	10	tips	tip	NNS
55555	1563	11	,	,	,
55555	1563	12	chopped	chop	VBD
55555	1563	13	sweet	sweet	JJ
55555	1563	14	peppers	pepper	NNS
55555	1563	15	,	,	,
55555	1563	16	etc	etc	FW
55555	1563	17	.	.	.
55555	1563	18	,	,	,
55555	1563	19	can	can	MD
55555	1563	20	be	be	VB
55555	1563	21	used	use	VBN
55555	1563	22	.	.	.
55555	1564	1	SAVOURY	SAVOURY	NNP
55555	1564	2	SCRAMBLED	scramble	VBD
55555	1564	3	EGGS	EGGS	NNP
55555	1564	4	Prepare	Prepare	NNP
55555	1564	5	plain	plain	RB
55555	1564	6	scrambled	scramble	VBN
55555	1564	7	eggs	egg	NNS
55555	1564	8	,	,	,
55555	1564	9	and	and	CC
55555	1564	10	just	just	RB
55555	1564	11	before	before	IN
55555	1564	12	taking	take	VBG
55555	1564	13	off	off	RP
55555	1564	14	the	the	DT
55555	1564	15	fire	fire	NN
55555	1564	16	add	add	VB
55555	1564	17	2	2	CD
55555	1564	18	tablespoons	tablespoon	NNS
55555	1564	19	of	of	IN
55555	1564	20	chopped	chop	VBN
55555	1564	21	chives	chive	NNS
55555	1564	22	(	(	-LRB-
55555	1564	23	or	or	CC
55555	1564	24	green	green	JJ
55555	1564	25	stems	stem	NNS
55555	1564	26	of	of	IN
55555	1564	27	young	young	JJ
55555	1564	28	onions	onion	NNS
55555	1564	29	or	or	CC
55555	1564	30	shallots	shallot	NNS
55555	1564	31	can	can	MD
55555	1564	32	be	be	VB
55555	1564	33	used	use	VBN
55555	1564	34	instead	instead	RB
55555	1564	35	)	)	-RRB-
55555	1564	36	,	,	,
55555	1564	37	and	and	CC
55555	1564	38	1/2	1/2	CD
55555	1564	39	a	a	DT
55555	1564	40	tablespoon	tablespoon	NN
55555	1564	41	of	of	IN
55555	1564	42	finely	finely	RB
55555	1564	43	chopped	chop	VBN
55555	1564	44	parsley	parsley	NN
55555	1564	45	;	;	:
55555	1564	46	serve	serve	VB
55555	1564	47	on	on	IN
55555	1564	48	hot	hot	JJ
55555	1564	49	toast	toast	NN
55555	1564	50	.	.	.
55555	1565	1	SCRAMBLED	SCRAMBLED	NNP
55555	1565	2	EGGS	EGGS	NNP
55555	1565	3	INDIENNE	INDIENNE	NNS
55555	1565	4	Make	make	VBP
55555	1565	5	plain	plain	JJ
55555	1565	6	scrambled	scramble	VBN
55555	1565	7	eggs	egg	NNS
55555	1565	8	,	,	,
55555	1565	9	and	and	CC
55555	1565	10	just	just	RB
55555	1565	11	before	before	IN
55555	1565	12	serving	serve	VBG
55555	1565	13	stir	stir	NN
55555	1565	14	into	into	IN
55555	1565	15	them	-PRON-	PRP
55555	1565	16	1	1	CD
55555	1565	17	tablespoon	tablespoon	NN
55555	1565	18	of	of	IN
55555	1565	19	cream	cream	NN
55555	1565	20	,	,	,
55555	1565	21	into	into	IN
55555	1565	22	which	which	WDT
55555	1565	23	has	have	VBZ
55555	1565	24	been	be	VBN
55555	1565	25	stirred	stir	VBN
55555	1565	26	1	1	CD
55555	1565	27	teaspoon	teaspoon	NN
55555	1565	28	of	of	IN
55555	1565	29	curry	curry	NN
55555	1565	30	powder	powder	NN
55555	1565	31	and	and	CC
55555	1565	32	1/2	1/2	CD
55555	1565	33	teaspoon	teaspoon	NN
55555	1565	34	of	of	IN
55555	1565	35	onion	onion	NN
55555	1565	36	juice	juice	NN
55555	1565	37	.	.	.
55555	1566	1	Serve	serve	VB
55555	1566	2	on	on	IN
55555	1566	3	hot	hot	JJ
55555	1566	4	toast	toast	NN
55555	1566	5	.	.	.
55555	1567	1	SPANISH	spanish	JJ
55555	1567	2	EGGS	EGGS	NNP
55555	1567	3	For	for	IN
55555	1567	4	6	6	CD
55555	1567	5	eggs	egg	NNS
55555	1567	6	use	use	VBP
55555	1567	7	1	1	CD
55555	1567	8	large	large	JJ
55555	1567	9	tomato	tomato	NN
55555	1567	10	and	and	CC
55555	1567	11	1	1	CD
55555	1567	12	small	small	JJ
55555	1567	13	onion	onion	NN
55555	1567	14	.	.	.
55555	1568	1	Chop	chop	VB
55555	1568	2	the	the	DT
55555	1568	3	onion	onion	NN
55555	1568	4	fine	fine	NN
55555	1568	5	,	,	,
55555	1568	6	and	and	CC
55555	1568	7	fry	fry	VB
55555	1568	8	it	-PRON-	PRP
55555	1568	9	five	five	CD
55555	1568	10	minutes	minute	NNS
55555	1568	11	in	in	IN
55555	1568	12	1	1	CD
55555	1568	13	tablespoon	tablespoon	NN
55555	1568	14	of	of	IN
55555	1568	15	butter	butter	NN
55555	1568	16	;	;	:
55555	1568	17	then	then	RB
55555	1568	18	add	add	VB
55555	1568	19	the	the	DT
55555	1568	20	chopped	chop	VBN
55555	1568	21	tomato	tomato	NN
55555	1568	22	,	,	,
55555	1568	23	and	and	CC
55555	1568	24	stir	stir	VB
55555	1568	25	another	another	DT
55555	1568	26	minute	minute	NN
55555	1568	27	over	over	IN
55555	1568	28	the	the	DT
55555	1568	29	fire	fire	NN
55555	1568	30	.	.	.
55555	1569	1	Now	now	RB
55555	1569	2	pour	pour	VB
55555	1569	3	in	in	IN
55555	1569	4	the	the	DT
55555	1569	5	eggs	egg	NNS
55555	1569	6	and	and	CC
55555	1569	7	scramble	scramble	VB
55555	1569	8	them	-PRON-	PRP
55555	1569	9	,	,	,
55555	1569	10	adding	add	VBG
55555	1569	11	1	1	CD
55555	1569	12	teaspoon	teaspoon	NN
55555	1569	13	of	of	IN
55555	1569	14	salt	salt	NN
55555	1569	15	and	and	CC
55555	1569	16	a	a	DT
55555	1569	17	saltspoon	saltspoon	NN
55555	1569	18	of	of	IN
55555	1569	19	pepper	pepper	NN
55555	1569	20	.	.	.
55555	1570	1	Garnish	garnish	VB
55555	1570	2	with	with	IN
55555	1570	3	small	small	JJ
55555	1570	4	triangles	triangle	NNS
55555	1570	5	of	of	IN
55555	1570	6	toast	toast	NN
55555	1570	7	.	.	.
55555	1571	1	SHIRRED	SHIRRED	NNP
55555	1571	2	EGGS	EGGS	NNP
55555	1571	3	Butter	Butter	NNP
55555	1571	4	individual	individual	JJ
55555	1571	5	gratin	gratin	NN
55555	1571	6	dishes	dish	NNS
55555	1571	7	,	,	,
55555	1571	8	and	and	CC
55555	1571	9	break	break	VB
55555	1571	10	into	into	IN
55555	1571	11	them	-PRON-	PRP
55555	1571	12	1	1	CD
55555	1571	13	or	or	CC
55555	1571	14	2	2	CD
55555	1571	15	eggs	egg	NNS
55555	1571	16	as	as	IN
55555	1571	17	desired	desire	VBN
55555	1571	18	.	.	.
55555	1572	1	Season	season	NN
55555	1572	2	with	with	IN
55555	1572	3	salt	salt	NN
55555	1572	4	and	and	CC
55555	1572	5	pepper	pepper	NN
55555	1572	6	,	,	,
55555	1572	7	and	and	CC
55555	1572	8	a	a	DT
55555	1572	9	sprinkling	sprinkling	NN
55555	1572	10	of	of	IN
55555	1572	11	finely	finely	RB
55555	1572	12	chopped	chop	VBN
55555	1572	13	parsley	parsley	NN
55555	1572	14	,	,	,
55555	1572	15	and	and	CC
55555	1572	16	put	put	VBD
55555	1572	17	into	into	IN
55555	1572	18	the	the	DT
55555	1572	19	oven	oven	NN
55555	1572	20	for	for	IN
55555	1572	21	five	five	CD
55555	1572	22	minutes	minute	NNS
55555	1572	23	,	,	,
55555	1572	24	or	or	CC
55555	1572	25	until	until	IN
55555	1572	26	the	the	DT
55555	1572	27	eggs	egg	NNS
55555	1572	28	are	be	VBP
55555	1572	29	set	set	VBN
55555	1572	30	.	.	.
55555	1573	1	Place	place	VB
55555	1573	2	each	each	DT
55555	1573	3	dish	dish	NN
55555	1573	4	on	on	IN
55555	1573	5	a	a	DT
55555	1573	6	small	small	JJ
55555	1573	7	plate	plate	NN
55555	1573	8	with	with	IN
55555	1573	9	a	a	DT
55555	1573	10	paper	paper	NN
55555	1573	11	doily	doily	NN
55555	1573	12	.	.	.
55555	1574	1	SHIRRED	shirr	VBN
55555	1574	2	EGGS	egg	VBN
55555	1574	3	WITH	with	IN
55555	1574	4	TOMATOES	tomatoes	NN
55555	1574	5	Use	use	VBP
55555	1574	6	as	as	IN
55555	1574	7	many	many	JJ
55555	1574	8	shallow	shallow	JJ
55555	1574	9	,	,	,
55555	1574	10	individual	individual	JJ
55555	1574	11	gratin	gratin	NN
55555	1574	12	dishes	dish	NNS
55555	1574	13	as	as	IN
55555	1574	14	there	there	EX
55555	1574	15	are	be	VBP
55555	1574	16	persons	person	NNS
55555	1574	17	to	to	TO
55555	1574	18	be	be	VB
55555	1574	19	served	serve	VBN
55555	1574	20	,	,	,
55555	1574	21	and	and	CC
55555	1574	22	,	,	,
55555	1574	23	after	after	IN
55555	1574	24	buttering	butter	VBG
55555	1574	25	each	each	DT
55555	1574	26	dish	dish	NN
55555	1574	27	,	,	,
55555	1574	28	break	break	VB
55555	1574	29	into	into	IN
55555	1574	30	it	-PRON-	PRP
55555	1574	31	1	1	CD
55555	1574	32	egg	egg	NN
55555	1574	33	,	,	,
55555	1574	34	taking	take	VBG
55555	1574	35	care	care	NN
55555	1574	36	not	not	RB
55555	1574	37	to	to	TO
55555	1574	38	break	break	VB
55555	1574	39	the	the	DT
55555	1574	40	yolk	yolk	NN
55555	1574	41	.	.	.
55555	1575	1	Halve	halve	VB
55555	1575	2	some	some	DT
55555	1575	3	small	small	JJ
55555	1575	4	tomatoes	tomato	NNS
55555	1575	5	,	,	,
55555	1575	6	and	and	CC
55555	1575	7	set	set	VBD
55555	1575	8	one	one	CD
55555	1575	9	half	half	NN
55555	1575	10	,	,	,
55555	1575	11	cut	cut	VBN
55555	1575	12	side	side	NN
55555	1575	13	up	up	RP
55555	1575	14	,	,	,
55555	1575	15	in	in	IN
55555	1575	16	each	each	DT
55555	1575	17	dish	dish	NN
55555	1575	18	;	;	:
55555	1575	19	season	season	VB
55555	1575	20	the	the	DT
55555	1575	21	whole	whole	NN
55555	1575	22	with	with	IN
55555	1575	23	pepper	pepper	NN
55555	1575	24	and	and	CC
55555	1575	25	salt	salt	NN
55555	1575	26	,	,	,
55555	1575	27	and	and	CC
55555	1575	28	set	set	VBD
55555	1575	29	in	in	IN
55555	1575	30	the	the	DT
55555	1575	31	oven	oven	NN
55555	1575	32	for	for	IN
55555	1575	33	ten	ten	CD
55555	1575	34	minutes	minute	NNS
55555	1575	35	or	or	CC
55555	1575	36	less	less	JJR
55555	1575	37	.	.	.
55555	1576	1	GRIDDLED	GRIDDLED	NNP
55555	1576	2	EGGS	EGGS	NNP
55555	1576	3	Heat	Heat	NNP
55555	1576	4	a	a	DT
55555	1576	5	griddle	griddle	NN
55555	1576	6	and	and	CC
55555	1576	7	butter	butter	VB
55555	1576	8	it	-PRON-	PRP
55555	1576	9	slightly	slightly	RB
55555	1576	10	,	,	,
55555	1576	11	and	and	CC
55555	1576	12	break	break	VB
55555	1576	13	upon	upon	IN
55555	1576	14	it	-PRON-	PRP
55555	1576	15	3	3	CD
55555	1576	16	or	or	CC
55555	1576	17	4	4	CD
55555	1576	18	eggs	egg	NNS
55555	1576	19	,	,	,
55555	1576	20	disturbing	disturb	VBG
55555	1576	21	the	the	DT
55555	1576	22	yolks	yolk	NNS
55555	1576	23	so	so	IN
55555	1576	24	as	as	IN
55555	1576	25	to	to	TO
55555	1576	26	break	break	VB
55555	1576	27	them	-PRON-	PRP
55555	1576	28	.	.	.
55555	1577	1	When	when	WRB
55555	1577	2	a	a	DT
55555	1577	3	little	little	JJ
55555	1577	4	browned	brown	VBN
55555	1577	5	on	on	IN
55555	1577	6	one	one	CD
55555	1577	7	side	side	NN
55555	1577	8	turn	turn	VB
55555	1577	9	them	-PRON-	PRP
55555	1577	10	with	with	IN
55555	1577	11	a	a	DT
55555	1577	12	cake	cake	NN
55555	1577	13	-	-	HYPH
55555	1577	14	turner	turner	NN
55555	1577	15	and	and	CC
55555	1577	16	fry	fry	VB
55555	1577	17	the	the	DT
55555	1577	18	other	other	JJ
55555	1577	19	side	side	NN
55555	1577	20	.	.	.
55555	1578	1	PLAIN	plain	JJ
55555	1578	2	OMELET	omelet	NN
55555	1578	3	Put	put	NN
55555	1578	4	3	3	CD
55555	1578	5	or	or	CC
55555	1578	6	4	4	CD
55555	1578	7	eggs	egg	NNS
55555	1578	8	in	in	IN
55555	1578	9	a	a	DT
55555	1578	10	bowl	bowl	NN
55555	1578	11	and	and	CC
55555	1578	12	beat	beat	VBD
55555	1578	13	them	-PRON-	PRP
55555	1578	14	ten	ten	CD
55555	1578	15	or	or	CC
55555	1578	16	twelve	twelve	CD
55555	1578	17	times	time	NNS
55555	1578	18	with	with	IN
55555	1578	19	a	a	DT
55555	1578	20	fork	fork	NN
55555	1578	21	vigorously	vigorously	RB
55555	1578	22	.	.	.
55555	1579	1	Put	put	VB
55555	1579	2	1	1	CD
55555	1579	3	scant	scant	JJ
55555	1579	4	tablespoon	tablespoon	NN
55555	1579	5	of	of	IN
55555	1579	6	butter	butter	NN
55555	1579	7	in	in	IN
55555	1579	8	a	a	DT
55555	1579	9	frying	fry	VBG
55555	1579	10	pan	pan	NN
55555	1579	11	,	,	,
55555	1579	12	and	and	CC
55555	1579	13	as	as	RB
55555	1579	14	soon	soon	RB
55555	1579	15	as	as	IN
55555	1579	16	melted	melted	JJ
55555	1579	17	turn	turn	NN
55555	1579	18	in	in	IN
55555	1579	19	the	the	DT
55555	1579	20	eggs	egg	NNS
55555	1579	21	and	and	CC
55555	1579	22	shake	shake	VB
55555	1579	23	over	over	IN
55555	1579	24	a	a	DT
55555	1579	25	slow	slow	JJ
55555	1579	26	fire	fire	NN
55555	1579	27	until	until	IN
55555	1579	28	they	-PRON-	PRP
55555	1579	29	are	be	VBP
55555	1579	30	set	set	VBN
55555	1579	31	;	;	:
55555	1579	32	season	season	NN
55555	1579	33	with	with	IN
55555	1579	34	salt	salt	NN
55555	1579	35	and	and	CC
55555	1579	36	pepper	pepper	NN
55555	1579	37	,	,	,
55555	1579	38	turn	turn	VB
55555	1579	39	the	the	DT
55555	1579	40	omelet	omelet	NN
55555	1579	41	together	together	RB
55555	1579	42	as	as	IN
55555	1579	43	it	-PRON-	PRP
55555	1579	44	is	be	VBZ
55555	1579	45	let	let	VBN
55555	1579	46	to	to	TO
55555	1579	47	slide	slide	VB
55555	1579	48	from	from	IN
55555	1579	49	the	the	DT
55555	1579	50	pan	pan	NN
55555	1579	51	,	,	,
55555	1579	52	and	and	CC
55555	1579	53	place	place	VB
55555	1579	54	on	on	IN
55555	1579	55	a	a	DT
55555	1579	56	hot	hot	JJ
55555	1579	57	dish	dish	NN
55555	1579	58	.	.	.
55555	1580	1	Make	make	VB
55555	1580	2	several	several	JJ
55555	1580	3	small	small	JJ
55555	1580	4	omelets	omelet	NNS
55555	1580	5	rather	rather	RB
55555	1580	6	than	than	IN
55555	1580	7	one	one	CD
55555	1580	8	large	large	JJ
55555	1580	9	one	one	NN
55555	1580	10	,	,	,
55555	1580	11	and	and	CC
55555	1580	12	place	place	NN
55555	1580	13	on	on	IN
55555	1580	14	white	white	JJ
55555	1580	15	paper	paper	NN
55555	1580	16	doilies	doily	NNS
55555	1580	17	,	,	,
55555	1580	18	and	and	CC
55555	1580	19	garnish	garnish	VB
55555	1580	20	with	with	IN
55555	1580	21	parsley	parsley	NNP
55555	1580	22	to	to	TO
55555	1580	23	serve	serve	VB
55555	1580	24	.	.	.
55555	1581	1	The	the	DT
55555	1581	2	trick	trick	NN
55555	1581	3	of	of	IN
55555	1581	4	shaking	shake	VBG
55555	1581	5	an	an	DT
55555	1581	6	omelet	omelet	NN
55555	1581	7	is	be	VBZ
55555	1581	8	the	the	DT
55555	1581	9	secret	secret	NN
55555	1581	10	of	of	IN
55555	1581	11	making	make	VBG
55555	1581	12	a	a	DT
55555	1581	13	good	good	JJ
55555	1581	14	one	one	NN
55555	1581	15	,	,	,
55555	1581	16	and	and	CC
55555	1581	17	the	the	DT
55555	1581	18	egg	egg	NN
55555	1581	19	mixture	mixture	NN
55555	1581	20	should	should	MD
55555	1581	21	be	be	VB
55555	1581	22	not	not	RB
55555	1581	23	over	over	IN
55555	1581	24	1/2	1/2	CD
55555	1581	25	an	an	DT
55555	1581	26	inch	inch	NN
55555	1581	27	deep	deep	RB
55555	1581	28	in	in	IN
55555	1581	29	the	the	DT
55555	1581	30	pan	pan	NN
55555	1581	31	.	.	.
55555	1582	1	OMELET	OMELET	NNP
55555	1582	2	SOUFFLÉ	SOUFFLÉ	NNP
55555	1582	3	Take	take	VBP
55555	1582	4	4	4	CD
55555	1582	5	to	to	TO
55555	1582	6	6	6	CD
55555	1582	7	fresh	fresh	JJ
55555	1582	8	eggs	egg	NNS
55555	1582	9	,	,	,
55555	1582	10	separate	separate	VBP
55555	1582	11	the	the	DT
55555	1582	12	yolks	yolk	NNS
55555	1582	13	and	and	CC
55555	1582	14	whites	white	NNS
55555	1582	15	,	,	,
55555	1582	16	and	and	CC
55555	1582	17	beat	beat	VBD
55555	1582	18	each	each	DT
55555	1582	19	until	until	IN
55555	1582	20	as	as	RB
55555	1582	21	light	light	JJ
55555	1582	22	as	as	IN
55555	1582	23	possible	possible	JJ
55555	1582	24	.	.	.
55555	1583	1	Butter	butter	VB
55555	1583	2	a	a	DT
55555	1583	3	deep	deep	JJ
55555	1583	4	frying	frying	NN
55555	1583	5	pan	pan	NN
55555	1583	6	,	,	,
55555	1583	7	mix	mix	VB
55555	1583	8	the	the	DT
55555	1583	9	yolks	yolk	NNS
55555	1583	10	and	and	CC
55555	1583	11	whites	white	NNS
55555	1583	12	lightly	lightly	RB
55555	1583	13	together	together	RB
55555	1583	14	with	with	IN
55555	1583	15	a	a	DT
55555	1583	16	fork	fork	NN
55555	1583	17	,	,	,
55555	1583	18	and	and	CC
55555	1583	19	put	put	VBD
55555	1583	20	in	in	IN
55555	1583	21	the	the	DT
55555	1583	22	hot	hot	JJ
55555	1583	23	frying	frying	NN
55555	1583	24	pan	pan	NN
55555	1583	25	,	,	,
55555	1583	26	smoothing	smooth	VBG
55555	1583	27	somewhat	somewhat	RB
55555	1583	28	with	with	IN
55555	1583	29	a	a	DT
55555	1583	30	fork	fork	NN
55555	1583	31	to	to	IN
55555	1583	32	level	level	NN
55555	1583	33	.	.	.
55555	1584	1	Season	season	VB
55555	1584	2	the	the	DT
55555	1584	3	top	top	NN
55555	1584	4	with	with	IN
55555	1584	5	pepper	pepper	NN
55555	1584	6	and	and	CC
55555	1584	7	salt	salt	NN
55555	1584	8	,	,	,
55555	1584	9	and	and	CC
55555	1584	10	shake	shake	VB
55555	1584	11	over	over	IN
55555	1584	12	a	a	DT
55555	1584	13	slow	slow	JJ
55555	1584	14	fire	fire	NN
55555	1584	15	until	until	IN
55555	1584	16	the	the	DT
55555	1584	17	omelet	omelet	NN
55555	1584	18	is	be	VBZ
55555	1584	19	delicately	delicately	RB
55555	1584	20	browned	brown	VBN
55555	1584	21	on	on	IN
55555	1584	22	the	the	DT
55555	1584	23	bottom	bottom	NN
55555	1584	24	;	;	:
55555	1584	25	turn	turn	VB
55555	1584	26	it	-PRON-	PRP
55555	1584	27	together	together	RB
55555	1584	28	and	and	CC
55555	1584	29	serve	serve	VB
55555	1584	30	on	on	IN
55555	1584	31	a	a	DT
55555	1584	32	hot	hot	JJ
55555	1584	33	platter	platter	NN
55555	1584	34	.	.	.
55555	1585	1	HERB	HERB	NNP
55555	1585	2	OMELET	OMELET	NNP
55555	1585	3	Make	make	VBP
55555	1585	4	like	like	UH
55555	1585	5	plain	plain	JJ
55555	1585	6	omelet	omelet	NN
55555	1585	7	,	,	,
55555	1585	8	stirring	stir	VBG
55555	1585	9	with	with	IN
55555	1585	10	every	every	DT
55555	1585	11	4	4	CD
55555	1585	12	eggs	egg	NNS
55555	1585	13	used	use	VBN
55555	1585	14	1	1	CD
55555	1585	15	teaspoon	teaspoon	NN
55555	1585	16	each	each	DT
55555	1585	17	of	of	IN
55555	1585	18	powdered	powdered	JJ
55555	1585	19	thyme	thyme	NNS
55555	1585	20	,	,	,
55555	1585	21	or	or	CC
55555	1585	22	sweet	sweet	JJ
55555	1585	23	marjoram	marjoram	NNP
55555	1585	24	,	,	,
55555	1585	25	sage	sage	NN
55555	1585	26	,	,	,
55555	1585	27	chopped	chop	VBD
55555	1585	28	onion	onion	NN
55555	1585	29	tops	top	NNS
55555	1585	30	or	or	CC
55555	1585	31	chives	chive	NNS
55555	1585	32	,	,	,
55555	1585	33	and	and	CC
55555	1585	34	parsley	parsley	NN
55555	1585	35	.	.	.
55555	1586	1	CHEESE	cheese	NN
55555	1586	2	OMELET	omelet	VBP
55555	1586	3	For	for	IN
55555	1586	4	omelet	omelet	NN
55555	1586	5	soufflé	soufflé	NN
55555	1586	6	made	make	VBN
55555	1586	7	with	with	IN
55555	1586	8	6	6	CD
55555	1586	9	eggs	egg	NNS
55555	1586	10	add	add	VB
55555	1586	11	1/4	1/4	CD
55555	1586	12	cup	cup	NN
55555	1586	13	of	of	IN
55555	1586	14	grated	grate	VBN
55555	1586	15	cheese	cheese	NN
55555	1586	16	to	to	IN
55555	1586	17	the	the	DT
55555	1586	18	yolks	yolk	NNS
55555	1586	19	of	of	IN
55555	1586	20	the	the	DT
55555	1586	21	eggs	egg	NNS
55555	1586	22	,	,	,
55555	1586	23	and	and	CC
55555	1586	24	1/4	1/4	CD
55555	1586	25	cup	cup	NN
55555	1586	26	to	to	IN
55555	1586	27	the	the	DT
55555	1586	28	beaten	beat	VBN
55555	1586	29	whites	white	NNS
55555	1586	30	before	before	IN
55555	1586	31	putting	put	VBG
55555	1586	32	them	-PRON-	PRP
55555	1586	33	together	together	RB
55555	1586	34	.	.	.
55555	1587	1	In	in	IN
55555	1587	2	making	make	VBG
55555	1587	3	plain	plain	JJ
55555	1587	4	omelet	omelet	NN
55555	1587	5	with	with	IN
55555	1587	6	cheese	cheese	NN
55555	1587	7	add	add	NN
55555	1587	8	1/4	1/4	CD
55555	1587	9	cup	cup	NN
55555	1587	10	of	of	IN
55555	1587	11	cheese	cheese	NN
55555	1587	12	to	to	IN
55555	1587	13	4	4	CD
55555	1587	14	eggs	egg	NNS
55555	1587	15	after	after	IN
55555	1587	16	they	-PRON-	PRP
55555	1587	17	are	be	VBP
55555	1587	18	in	in	IN
55555	1587	19	the	the	DT
55555	1587	20	omelet	omelet	NN
55555	1587	21	pan	pan	NN
55555	1587	22	.	.	.
55555	1588	1	Sprinkle	sprinkle	VB
55555	1588	2	with	with	IN
55555	1588	3	grated	grate	VBN
55555	1588	4	cheese	cheese	NN
55555	1588	5	to	to	TO
55555	1588	6	serve	serve	VB
55555	1588	7	,	,	,
55555	1588	8	and	and	CC
55555	1588	9	garnish	garnish	VB
55555	1588	10	with	with	IN
55555	1588	11	watercress	watercress	NN
55555	1588	12	or	or	CC
55555	1588	13	parsley	parsley	NN
55555	1588	14	.	.	.
55555	1589	1	RUM	rum	NN
55555	1589	2	OMELET	omelet	NN
55555	1589	3	Make	make	VBP
55555	1589	4	an	an	DT
55555	1589	5	omelet	omelet	NN
55555	1589	6	soufflé	soufflé	NN
55555	1589	7	,	,	,
55555	1589	8	put	put	VBN
55555	1589	9	on	on	RP
55555	1589	10	a	a	DT
55555	1589	11	hot	hot	JJ
55555	1589	12	dish	dish	NN
55555	1589	13	,	,	,
55555	1589	14	and	and	CC
55555	1589	15	pour	pour	VBP
55555	1589	16	1/2	1/2	CD
55555	1589	17	cup	cup	NN
55555	1589	18	of	of	IN
55555	1589	19	heated	heat	VBN
55555	1589	20	rum	rum	NN
55555	1589	21	around	around	IN
55555	1589	22	it	-PRON-	PRP
55555	1589	23	,	,	,
55555	1589	24	and	and	CC
55555	1589	25	light	light	VB
55555	1589	26	it	-PRON-	PRP
55555	1589	27	with	with	IN
55555	1589	28	a	a	DT
55555	1589	29	match	match	NN
55555	1589	30	.	.	.
55555	1590	1	Rum	Rum	NNP
55555	1590	2	is	be	VBZ
55555	1590	3	easily	easily	RB
55555	1590	4	made	make	VBN
55555	1590	5	to	to	TO
55555	1590	6	blaze	blaze	VB
55555	1590	7	if	if	IN
55555	1590	8	a	a	DT
55555	1590	9	teaspoon	teaspoon	NN
55555	1590	10	is	be	VBZ
55555	1590	11	filled	fill	VBN
55555	1590	12	with	with	IN
55555	1590	13	it	-PRON-	PRP
55555	1590	14	and	and	CC
55555	1590	15	a	a	DT
55555	1590	16	lighted	lighted	JJ
55555	1590	17	match	match	NN
55555	1590	18	held	hold	VBN
55555	1590	19	under	under	IN
55555	1590	20	the	the	DT
55555	1590	21	tip	tip	NN
55555	1590	22	of	of	IN
55555	1590	23	the	the	DT
55555	1590	24	spoon	spoon	NN
55555	1590	25	.	.	.
55555	1591	1	The	the	DT
55555	1591	2	rum	rum	NN
55555	1591	3	on	on	IN
55555	1591	4	the	the	DT
55555	1591	5	platter	platter	NN
55555	1591	6	can	can	MD
55555	1591	7	then	then	RB
55555	1591	8	be	be	VB
55555	1591	9	easily	easily	RB
55555	1591	10	lighted	light	VBN
55555	1591	11	with	with	IN
55555	1591	12	that	that	DT
55555	1591	13	in	in	IN
55555	1591	14	the	the	DT
55555	1591	15	spoon	spoon	NN
55555	1591	16	.	.	.
55555	1592	1	BAKED	baked	JJ
55555	1592	2	OMELET	omelet	NN
55555	1592	3	SOUFFLÉ	SOUFFLÉ	NNP
55555	1592	4	Beat	beat	VBP
55555	1592	5	the	the	DT
55555	1592	6	whites	white	NNS
55555	1592	7	of	of	IN
55555	1592	8	6	6	CD
55555	1592	9	eggs	egg	NNS
55555	1592	10	very	very	RB
55555	1592	11	stiff	stiff	JJ
55555	1592	12	and	and	CC
55555	1592	13	the	the	DT
55555	1592	14	yolks	yolk	NNS
55555	1592	15	of	of	IN
55555	1592	16	3	3	CD
55555	1592	17	.	.	.
55555	1593	1	Mix	mix	VB
55555	1593	2	the	the	DT
55555	1593	3	whites	white	NNS
55555	1593	4	and	and	CC
55555	1593	5	the	the	DT
55555	1593	6	yolks	yolk	NNS
55555	1593	7	,	,	,
55555	1593	8	using	use	VBG
55555	1593	9	a	a	DT
55555	1593	10	fork	fork	NN
55555	1593	11	;	;	:
55555	1593	12	then	then	RB
55555	1593	13	stir	stir	VB
55555	1593	14	in	in	IN
55555	1593	15	the	the	DT
55555	1593	16	juice	juice	NN
55555	1593	17	of	of	IN
55555	1593	18	half	half	PDT
55555	1593	19	a	a	DT
55555	1593	20	lemon	lemon	NN
55555	1593	21	and	and	CC
55555	1593	22	3	3	CD
55555	1593	23	tablespoons	tablespoon	NNS
55555	1593	24	of	of	IN
55555	1593	25	powdered	powdered	JJ
55555	1593	26	sugar	sugar	NN
55555	1593	27	.	.	.
55555	1594	1	Heap	Heap	NNS
55555	1594	2	in	in	IN
55555	1594	3	a	a	DT
55555	1594	4	buttered	butter	VBN
55555	1594	5	baking	baking	NN
55555	1594	6	dish	dish	NN
55555	1594	7	,	,	,
55555	1594	8	and	and	CC
55555	1594	9	cook	cook	VB
55555	1594	10	in	in	IN
55555	1594	11	a	a	DT
55555	1594	12	hot	hot	JJ
55555	1594	13	oven	oven	NN
55555	1594	14	about	about	IN
55555	1594	15	fifteen	fifteen	CD
55555	1594	16	minutes	minute	NNS
55555	1594	17	.	.	.
55555	1595	1	EGGS	EGGS	NNP
55555	1595	2	CARMELITE	CARMELITE	NNP
55555	1595	3	Prepare	Prepare	NNP
55555	1595	4	1	1	CD
55555	1595	5	cup	cup	NN
55555	1595	6	of	of	IN
55555	1595	7	very	very	RB
55555	1595	8	finely	finely	RB
55555	1595	9	chopped	chop	VBN
55555	1595	10	boiled	boil	VBN
55555	1595	11	spinach	spinach	NN
55555	1595	12	by	by	IN
55555	1595	13	adding	add	VBG
55555	1595	14	to	to	IN
55555	1595	15	it	-PRON-	PRP
55555	1595	16	1	1	CD
55555	1595	17	teaspoon	teaspoon	NN
55555	1595	18	of	of	IN
55555	1595	19	butter	butter	NN
55555	1595	20	and	and	CC
55555	1595	21	1	1	CD
55555	1595	22	saltspoon	saltspoon	NN
55555	1595	23	of	of	IN
55555	1595	24	grated	grate	VBN
55555	1595	25	nutmeg	nutmeg	NNP
55555	1595	26	,	,	,
55555	1595	27	and	and	CC
55555	1595	28	put	put	VBD
55555	1595	29	where	where	WRB
55555	1595	30	it	-PRON-	PRP
55555	1595	31	will	will	MD
55555	1595	32	keep	keep	VB
55555	1595	33	warm	warm	JJ
55555	1595	34	.	.	.
55555	1596	1	Hard	hard	RB
55555	1596	2	boil	boil	VB
55555	1596	3	6	6	CD
55555	1596	4	or	or	CC
55555	1596	5	8	8	CD
55555	1596	6	eggs	egg	NNS
55555	1596	7	,	,	,
55555	1596	8	then	then	RB
55555	1596	9	cut	cut	VB
55555	1596	10	each	each	DT
55555	1596	11	carefully	carefully	RB
55555	1596	12	in	in	IN
55555	1596	13	two	two	CD
55555	1596	14	,	,	,
55555	1596	15	lengthwise	lengthwise	RB
55555	1596	16	;	;	:
55555	1596	17	remove	remove	VB
55555	1596	18	the	the	DT
55555	1596	19	yolks	yolk	NNS
55555	1596	20	and	and	CC
55555	1596	21	stir	stir	VB
55555	1596	22	them	-PRON-	PRP
55555	1596	23	into	into	IN
55555	1596	24	the	the	DT
55555	1596	25	spinach	spinach	NN
55555	1596	26	,	,	,
55555	1596	27	mashing	mash	VBG
55555	1596	28	them	-PRON-	PRP
55555	1596	29	well	well	RB
55555	1596	30	,	,	,
55555	1596	31	and	and	CC
55555	1596	32	mashing	mash	VBG
55555	1596	33	all	all	RB
55555	1596	34	together	together	RB
55555	1596	35	until	until	IN
55555	1596	36	the	the	DT
55555	1596	37	yolks	yolk	NNS
55555	1596	38	are	be	VBP
55555	1596	39	thoroughly	thoroughly	RB
55555	1596	40	mixed	mix	VBN
55555	1596	41	with	with	IN
55555	1596	42	the	the	DT
55555	1596	43	spinach	spinach	NN
55555	1596	44	;	;	:
55555	1596	45	then	then	RB
55555	1596	46	season	season	VB
55555	1596	47	with	with	IN
55555	1596	48	salt	salt	NN
55555	1596	49	and	and	CC
55555	1596	50	pepper	pepper	NN
55555	1596	51	and	and	CC
55555	1596	52	neatly	neatly	RB
55555	1596	53	fill	fill	VBP
55555	1596	54	the	the	DT
55555	1596	55	halves	half	NNS
55555	1596	56	of	of	IN
55555	1596	57	the	the	DT
55555	1596	58	whites	white	NNS
55555	1596	59	of	of	IN
55555	1596	60	the	the	DT
55555	1596	61	eggs	egg	NNS
55555	1596	62	with	with	IN
55555	1596	63	the	the	DT
55555	1596	64	spinach	spinach	NN
55555	1596	65	.	.	.
55555	1597	1	Make	make	VB
55555	1597	2	a	a	DT
55555	1597	3	sauce	sauce	NN
55555	1597	4	with	with	IN
55555	1597	5	2	2	CD
55555	1597	6	cups	cup	NNS
55555	1597	7	of	of	IN
55555	1597	8	milk	milk	NN
55555	1597	9	,	,	,
55555	1597	10	1	1	CD
55555	1597	11	teaspoon	teaspoon	NN
55555	1597	12	of	of	IN
55555	1597	13	butter	butter	NN
55555	1597	14	,	,	,
55555	1597	15	and	and	CC
55555	1597	16	2	2	CD
55555	1597	17	tablespoons	tablespoon	NNS
55555	1597	18	of	of	IN
55555	1597	19	flour	flour	NN
55555	1597	20	,	,	,
55555	1597	21	a	a	DT
55555	1597	22	dash	dash	NN
55555	1597	23	of	of	IN
55555	1597	24	paprika	paprika	NNS
55555	1597	25	,	,	,
55555	1597	26	and	and	CC
55555	1597	27	1	1	CD
55555	1597	28	cup	cup	NN
55555	1597	29	of	of	IN
55555	1597	30	grated	grate	VBN
55555	1597	31	cheese	cheese	NN
55555	1597	32	.	.	.
55555	1598	1	When	when	WRB
55555	1598	2	this	this	DT
55555	1598	3	has	have	VBZ
55555	1598	4	thickened	thicken	VBN
55555	1598	5	arrange	arrange	NN
55555	1598	6	2	2	CD
55555	1598	7	or	or	CC
55555	1598	8	3	3	CD
55555	1598	9	halved	halve	VBN
55555	1598	10	eggs	egg	NNS
55555	1598	11	in	in	IN
55555	1598	12	each	each	DT
55555	1598	13	individual	individual	JJ
55555	1598	14	gratin	gratin	NN
55555	1598	15	dish	dish	NN
55555	1598	16	,	,	,
55555	1598	17	and	and	CC
55555	1598	18	pour	pour	VB
55555	1598	19	around	around	IN
55555	1598	20	them	-PRON-	PRP
55555	1598	21	some	some	DT
55555	1598	22	of	of	IN
55555	1598	23	the	the	DT
55555	1598	24	sauce	sauce	NN
55555	1598	25	,	,	,
55555	1598	26	and	and	CC
55555	1598	27	set	set	VBD
55555	1598	28	in	in	IN
55555	1598	29	the	the	DT
55555	1598	30	oven	oven	JJ
55555	1598	31	five	five	CD
55555	1598	32	minutes	minute	NNS
55555	1598	33	to	to	TO
55555	1598	34	make	make	VB
55555	1598	35	thoroughly	thoroughly	RB
55555	1598	36	hot	hot	JJ
55555	1598	37	,	,	,
55555	1598	38	or	or	CC
55555	1598	39	serve	serve	VB
55555	1598	40	on	on	IN
55555	1598	41	a	a	DT
55555	1598	42	large	large	JJ
55555	1598	43	dish	dish	NN
55555	1598	44	garnished	garnish	VBN
55555	1598	45	with	with	IN
55555	1598	46	small	small	JJ
55555	1598	47	triangular	triangular	JJ
55555	1598	48	pieces	piece	NNS
55555	1598	49	of	of	IN
55555	1598	50	toast	toast	NN
55555	1598	51	.	.	.
55555	1599	1	EGG	egg	NN
55555	1599	2	WITH	with	IN
55555	1599	3	MASHED	mashed	JJ
55555	1599	4	POTATO	potato	NN
55555	1599	5	Use	use	VBP
55555	1599	6	a	a	DT
55555	1599	7	long	long	JJ
55555	1599	8	,	,	,
55555	1599	9	narrow	narrow	JJ
55555	1599	10	gratin	gratin	NN
55555	1599	11	dish	dish	NN
55555	1599	12	,	,	,
55555	1599	13	and	and	CC
55555	1599	14	arrange	arrange	VB
55555	1599	15	cold	cold	JJ
55555	1599	16	mashed	mashed	JJ
55555	1599	17	potato	potato	NN
55555	1599	18	in	in	IN
55555	1599	19	it	-PRON-	PRP
55555	1599	20	in	in	IN
55555	1599	21	ridges	ridge	NNS
55555	1599	22	with	with	IN
55555	1599	23	a	a	DT
55555	1599	24	spoon	spoon	NN
55555	1599	25	,	,	,
55555	1599	26	and	and	CC
55555	1599	27	make	make	VB
55555	1599	28	three	three	CD
55555	1599	29	or	or	CC
55555	1599	30	four	four	CD
55555	1599	31	hollows	hollow	NNS
55555	1599	32	in	in	IN
55555	1599	33	the	the	DT
55555	1599	34	surface	surface	NN
55555	1599	35	.	.	.
55555	1600	1	Into	into	IN
55555	1600	2	each	each	DT
55555	1600	3	of	of	IN
55555	1600	4	these	these	DT
55555	1600	5	break	break	VBP
55555	1600	6	an	an	DT
55555	1600	7	egg	egg	NN
55555	1600	8	,	,	,
55555	1600	9	and	and	CC
55555	1600	10	let	let	VB
55555	1600	11	all	all	DT
55555	1600	12	bake	bake	VB
55555	1600	13	in	in	IN
55555	1600	14	the	the	DT
55555	1600	15	oven	oven	NN
55555	1600	16	until	until	IN
55555	1600	17	the	the	DT
55555	1600	18	eggs	egg	NNS
55555	1600	19	are	be	VBP
55555	1600	20	set	set	VBN
55555	1600	21	.	.	.
55555	1601	1	Tomato	Tomato	NNP
55555	1601	2	or	or	CC
55555	1601	3	white	white	JJ
55555	1601	4	sauce	sauce	NN
55555	1601	5	can	can	MD
55555	1601	6	be	be	VB
55555	1601	7	served	serve	VBN
55555	1601	8	with	with	IN
55555	1601	9	this	this	DT
55555	1601	10	.	.	.
55555	1602	1	EGGS	EGGS	NNP
55555	1602	2	NEWBURG	NEWBURG	NNP
55555	1602	3	Hard	Hard	NNP
55555	1602	4	boil	boil	VBP
55555	1602	5	6	6	CD
55555	1602	6	eggs	egg	NNS
55555	1602	7	,	,	,
55555	1602	8	plunge	plunge	VB
55555	1602	9	them	-PRON-	PRP
55555	1602	10	into	into	IN
55555	1602	11	cold	cold	JJ
55555	1602	12	water	water	NN
55555	1602	13	for	for	IN
55555	1602	14	a	a	DT
55555	1602	15	moment	moment	NN
55555	1602	16	,	,	,
55555	1602	17	then	then	RB
55555	1602	18	peel	peel	VB
55555	1602	19	,	,	,
55555	1602	20	and	and	CC
55555	1602	21	when	when	WRB
55555	1602	22	cooled	cool	VBN
55555	1602	23	,	,	,
55555	1602	24	so	so	RB
55555	1602	25	they	-PRON-	PRP
55555	1602	26	will	will	MD
55555	1602	27	not	not	RB
55555	1602	28	crumble	crumble	VB
55555	1602	29	in	in	IN
55555	1602	30	cutting	cutting	NN
55555	1602	31	,	,	,
55555	1602	32	cut	cut	VB
55555	1602	33	them	-PRON-	PRP
55555	1602	34	in	in	IN
55555	1602	35	half	half	NN
55555	1602	36	.	.	.
55555	1603	1	Have	have	VBP
55555	1603	2	ready	ready	JJ
55555	1603	3	a	a	DT
55555	1603	4	sauce	sauce	NN
55555	1603	5	made	make	VBN
55555	1603	6	of	of	IN
55555	1603	7	1	1	CD
55555	1603	8	cup	cup	NN
55555	1603	9	of	of	IN
55555	1603	10	cream	cream	NN
55555	1603	11	(	(	-LRB-
55555	1603	12	or	or	CC
55555	1603	13	milk	milk	NN
55555	1603	14	)	)	-RRB-
55555	1603	15	and	and	CC
55555	1603	16	3	3	CD
55555	1603	17	tablespoons	tablespoon	NNS
55555	1603	18	of	of	IN
55555	1603	19	butter	butter	NN
55555	1603	20	,	,	,
55555	1603	21	to	to	TO
55555	1603	22	which	which	WDT
55555	1603	23	when	when	WRB
55555	1603	24	hot	hot	JJ
55555	1603	25	is	be	VBZ
55555	1603	26	added	add	VBN
55555	1603	27	2	2	CD
55555	1603	28	tablespoons	tablespoon	NNS
55555	1603	29	of	of	IN
55555	1603	30	sherry	sherry	NN
55555	1603	31	,	,	,
55555	1603	32	2	2	CD
55555	1603	33	tablespoons	tablespoon	NNS
55555	1603	34	of	of	IN
55555	1603	35	brandy	brandy	NN
55555	1603	36	(	(	-LRB-
55555	1603	37	the	the	DT
55555	1603	38	latter	latter	JJ
55555	1603	39	may	may	MD
55555	1603	40	be	be	VB
55555	1603	41	omitted	omit	VBN
55555	1603	42	)	)	-RRB-
55555	1603	43	,	,	,
55555	1603	44	1	1	CD
55555	1603	45	saltspoon	saltspoon	NN
55555	1603	46	of	of	IN
55555	1603	47	pepper	pepper	NN
55555	1603	48	,	,	,
55555	1603	49	and	and	CC
55555	1603	50	1	1	CD
55555	1603	51	teaspoon	teaspoon	NN
55555	1603	52	of	of	IN
55555	1603	53	salt	salt	NN
55555	1603	54	.	.	.
55555	1604	1	Let	let	VB
55555	1604	2	cook	cook	VB
55555	1604	3	three	three	CD
55555	1604	4	minutes	minute	NNS
55555	1604	5	,	,	,
55555	1604	6	then	then	RB
55555	1604	7	beat	beat	VBD
55555	1604	8	in	in	IN
55555	1604	9	vigorously	vigorously	RB
55555	1604	10	the	the	DT
55555	1604	11	beaten	beat	VBN
55555	1604	12	yolks	yolk	NNS
55555	1604	13	of	of	IN
55555	1604	14	4	4	CD
55555	1604	15	eggs	egg	NNS
55555	1604	16	,	,	,
55555	1604	17	stir	stir	VB
55555	1604	18	until	until	IN
55555	1604	19	thickened	thicken	VBN
55555	1604	20	,	,	,
55555	1604	21	add	add	VB
55555	1604	22	a	a	DT
55555	1604	23	dash	dash	NN
55555	1604	24	of	of	IN
55555	1604	25	paprika	paprika	NNS
55555	1604	26	,	,	,
55555	1604	27	and	and	CC
55555	1604	28	serve	serve	VB
55555	1604	29	over	over	IN
55555	1604	30	the	the	DT
55555	1604	31	hard	hard	RB
55555	1604	32	-	-	HYPH
55555	1604	33	boiled	boil	VBN
55555	1604	34	eggs	egg	NNS
55555	1604	35	on	on	IN
55555	1604	36	toast	toast	NN
55555	1604	37	.	.	.
55555	1605	1	EGGS	EGGS	NNP
55555	1605	2	LYONNAISE	LYONNAISE	NNP
55555	1605	3	Put	Put	VBD
55555	1605	4	2	2	CD
55555	1605	5	tablespoons	tablespoon	NNS
55555	1605	6	of	of	IN
55555	1605	7	butter	butter	NN
55555	1605	8	in	in	IN
55555	1605	9	a	a	DT
55555	1605	10	frying	fry	VBG
55555	1605	11	pan	pan	NN
55555	1605	12	,	,	,
55555	1605	13	and	and	CC
55555	1605	14	when	when	WRB
55555	1605	15	melted	melt	VBN
55555	1605	16	add	add	VBP
55555	1605	17	1	1	CD
55555	1605	18	finely	finely	RB
55555	1605	19	chopped	chop	VBN
55555	1605	20	onion	onion	NN
55555	1605	21	,	,	,
55555	1605	22	and	and	CC
55555	1605	23	let	let	VB
55555	1605	24	simmer	simmer	NN
55555	1605	25	slowly	slowly	RB
55555	1605	26	for	for	IN
55555	1605	27	eight	eight	CD
55555	1605	28	or	or	CC
55555	1605	29	ten	ten	CD
55555	1605	30	minutes	minute	NNS
55555	1605	31	;	;	:
55555	1605	32	then	then	RB
55555	1605	33	add	add	VB
55555	1605	34	1	1	CD
55555	1605	35	tablespoon	tablespoon	NN
55555	1605	36	of	of	IN
55555	1605	37	flour	flour	NN
55555	1605	38	,	,	,
55555	1605	39	and	and	CC
55555	1605	40	stir	stir	VB
55555	1605	41	well	well	RB
55555	1605	42	until	until	IN
55555	1605	43	smooth	smooth	JJ
55555	1605	44	.	.	.
55555	1606	1	Add	add	VB
55555	1606	2	to	to	IN
55555	1606	3	this	this	DT
55555	1606	4	1/2	1/2	CD
55555	1606	5	cup	cup	NN
55555	1606	6	of	of	IN
55555	1606	7	milk	milk	NN
55555	1606	8	,	,	,
55555	1606	9	1/2	1/2	CD
55555	1606	10	teaspoon	teaspoon	NN
55555	1606	11	of	of	IN
55555	1606	12	salt	salt	NN
55555	1606	13	,	,	,
55555	1606	14	and	and	CC
55555	1606	15	1/2	1/2	CD
55555	1606	16	saltspoon	saltspoon	NN
55555	1606	17	of	of	IN
55555	1606	18	pepper	pepper	NN
55555	1606	19	,	,	,
55555	1606	20	and	and	CC
55555	1606	21	let	let	VB
55555	1606	22	cook	cook	VB
55555	1606	23	three	three	CD
55555	1606	24	or	or	CC
55555	1606	25	four	four	CD
55555	1606	26	minutes	minute	NNS
55555	1606	27	only	only	RB
55555	1606	28	.	.	.
55555	1607	1	Pour	pour	VB
55555	1607	2	into	into	IN
55555	1607	3	a	a	DT
55555	1607	4	deep	deep	JJ
55555	1607	5	gratin	gratin	NN
55555	1607	6	dish	dish	NN
55555	1607	7	,	,	,
55555	1607	8	and	and	CC
55555	1607	9	break	break	VB
55555	1607	10	upon	upon	IN
55555	1607	11	it	-PRON-	PRP
55555	1607	12	6	6	CD
55555	1607	13	eggs	egg	NNS
55555	1607	14	;	;	:
55555	1607	15	sprinkle	sprinkle	VB
55555	1607	16	with	with	IN
55555	1607	17	1/2	1/2	CD
55555	1607	18	cup	cup	NN
55555	1607	19	of	of	IN
55555	1607	20	bread	bread	NN
55555	1607	21	crumbs	crumb	NNS
55555	1607	22	,	,	,
55555	1607	23	and	and	CC
55555	1607	24	let	let	VB
55555	1607	25	cook	cook	NN
55555	1607	26	in	in	IN
55555	1607	27	a	a	DT
55555	1607	28	moderate	moderate	JJ
55555	1607	29	oven	oven	NN
55555	1607	30	about	about	RB
55555	1607	31	five	five	CD
55555	1607	32	minutes	minute	NNS
55555	1607	33	,	,	,
55555	1607	34	or	or	CC
55555	1607	35	until	until	IN
55555	1607	36	the	the	DT
55555	1607	37	eggs	egg	NNS
55555	1607	38	are	be	VBP
55555	1607	39	set	set	VBN
55555	1607	40	.	.	.
55555	1608	1	Serve	serve	VB
55555	1608	2	in	in	IN
55555	1608	3	the	the	DT
55555	1608	4	same	same	JJ
55555	1608	5	dish	dish	NN
55555	1608	6	.	.	.
55555	1609	1	DEVILLED	DEVILLED	NNP
55555	1609	2	EGGS	EGGS	NNP
55555	1609	3	Hard	Hard	NNP
55555	1609	4	boil	boil	VB
55555	1609	5	the	the	DT
55555	1609	6	number	number	NN
55555	1609	7	of	of	IN
55555	1609	8	eggs	egg	NNS
55555	1609	9	required	require	VBN
55555	1609	10	,	,	,
55555	1609	11	halve	halve	VB
55555	1609	12	them	-PRON-	PRP
55555	1609	13	,	,	,
55555	1609	14	and	and	CC
55555	1609	15	serve	serve	VB
55555	1609	16	on	on	IN
55555	1609	17	toast	toast	NN
55555	1609	18	with	with	IN
55555	1609	19	devilled	devil	VBN
55555	1609	20	sauce	sauce	NN
55555	1609	21	.	.	.
55555	1610	1	JAPANESE	japanese	JJ
55555	1610	2	EGGS	EGGS	NNP
55555	1610	3	Hard	hard	RB
55555	1610	4	boil	boil	VBP
55555	1610	5	the	the	DT
55555	1610	6	number	number	NN
55555	1610	7	of	of	IN
55555	1610	8	eggs	egg	NNS
55555	1610	9	required	require	VBN
55555	1610	10	,	,	,
55555	1610	11	and	and	CC
55555	1610	12	,	,	,
55555	1610	13	after	after	IN
55555	1610	14	halving	halve	VBG
55555	1610	15	them	-PRON-	PRP
55555	1610	16	,	,	,
55555	1610	17	remove	remove	VB
55555	1610	18	the	the	DT
55555	1610	19	yolks	yolk	NNS
55555	1610	20	,	,	,
55555	1610	21	and	and	CC
55555	1610	22	mix	mix	VB
55555	1610	23	them	-PRON-	PRP
55555	1610	24	with	with	IN
55555	1610	25	a	a	DT
55555	1610	26	little	little	JJ
55555	1610	27	butter	butter	NN
55555	1610	28	(	(	-LRB-
55555	1610	29	using	use	VBG
55555	1610	30	1	1	CD
55555	1610	31	tablespoon	tablespoon	NN
55555	1610	32	to	to	IN
55555	1610	33	6	6	CD
55555	1610	34	eggs	egg	NNS
55555	1610	35	)	)	-RRB-
55555	1610	36	,	,	,
55555	1610	37	pepper	pepper	NN
55555	1610	38	,	,	,
55555	1610	39	salt	salt	NN
55555	1610	40	,	,	,
55555	1610	41	and	and	CC
55555	1610	42	a	a	DT
55555	1610	43	little	little	JJ
55555	1610	44	tomato	tomato	NN
55555	1610	45	chutney	chutney	NN
55555	1610	46	or	or	CC
55555	1610	47	Harvey	Harvey	NNP
55555	1610	48	sauce	sauce	NN
55555	1610	49	.	.	.
55555	1611	1	Refill	refill	VB
55555	1611	2	the	the	DT
55555	1611	3	halved	halve	VBN
55555	1611	4	whites	white	NNS
55555	1611	5	with	with	IN
55555	1611	6	this	this	DT
55555	1611	7	,	,	,
55555	1611	8	and	and	CC
55555	1611	9	use	use	VB
55555	1611	10	the	the	DT
55555	1611	11	eggs	egg	NNS
55555	1611	12	to	to	TO
55555	1611	13	garnish	garnish	VB
55555	1611	14	2	2	CD
55555	1611	15	cups	cup	NNS
55555	1611	16	of	of	IN
55555	1611	17	boiled	boil	VBN
55555	1611	18	rice	rice	NN
55555	1611	19	.	.	.
55555	1612	1	Pour	pour	VB
55555	1612	2	over	over	IN
55555	1612	3	all	all	DT
55555	1612	4	1	1	CD
55555	1612	5	cup	cup	NN
55555	1612	6	of	of	IN
55555	1612	7	white	white	JJ
55555	1612	8	sauce	sauce	NN
55555	1612	9	or	or	CC
55555	1612	10	parsley	parsley	NN
55555	1612	11	sauce	sauce	NN
55555	1612	12	to	to	TO
55555	1612	13	serve	serve	VB
55555	1612	14	.	.	.
55555	1613	1	GOLDEN	GOLDEN	NNS
55555	1613	2	ROD	ROD	NNS
55555	1613	3	EGGS	egg	VBD
55555	1613	4	Hard	Hard	NNP
55555	1613	5	boil	boil	NN
55555	1613	6	5	5	CD
55555	1613	7	eggs	egg	NNS
55555	1613	8	,	,	,
55555	1613	9	take	take	VB
55555	1613	10	off	off	RP
55555	1613	11	the	the	DT
55555	1613	12	shell	shell	NN
55555	1613	13	,	,	,
55555	1613	14	and	and	CC
55555	1613	15	separate	separate	VB
55555	1613	16	the	the	DT
55555	1613	17	yolks	yolk	NNS
55555	1613	18	from	from	IN
55555	1613	19	the	the	DT
55555	1613	20	whites	white	NNS
55555	1613	21	,	,	,
55555	1613	22	chopping	chop	VBG
55555	1613	23	the	the	DT
55555	1613	24	whites	white	NNS
55555	1613	25	fine	fine	JJ
55555	1613	26	and	and	CC
55555	1613	27	pressing	press	VBG
55555	1613	28	the	the	DT
55555	1613	29	yolks	yolk	NNS
55555	1613	30	through	through	IN
55555	1613	31	a	a	DT
55555	1613	32	sieve	sieve	NN
55555	1613	33	,	,	,
55555	1613	34	keeping	keep	VBG
55555	1613	35	whites	white	NNS
55555	1613	36	and	and	CC
55555	1613	37	yolks	yolk	NNS
55555	1613	38	separate	separate	JJ
55555	1613	39	.	.	.
55555	1614	1	Put	put	NN
55555	1614	2	1	1	CD
55555	1614	3	cup	cup	NN
55555	1614	4	of	of	IN
55555	1614	5	milk	milk	NN
55555	1614	6	in	in	IN
55555	1614	7	a	a	DT
55555	1614	8	double	double	JJ
55555	1614	9	boiler	boiler	NN
55555	1614	10	,	,	,
55555	1614	11	and	and	CC
55555	1614	12	when	when	WRB
55555	1614	13	it	-PRON-	PRP
55555	1614	14	boils	boil	VBZ
55555	1614	15	add	add	VB
55555	1614	16	to	to	IN
55555	1614	17	it	-PRON-	PRP
55555	1614	18	1	1	CD
55555	1614	19	tablespoon	tablespoon	NN
55555	1614	20	of	of	IN
55555	1614	21	butter	butter	NN
55555	1614	22	and	and	CC
55555	1614	23	1	1	CD
55555	1614	24	tablespoon	tablespoon	NN
55555	1614	25	of	of	IN
55555	1614	26	cornstarch	cornstarch	NN
55555	1614	27	which	which	WDT
55555	1614	28	have	have	VBP
55555	1614	29	been	be	VBN
55555	1614	30	rubbed	rub	VBN
55555	1614	31	together	together	RB
55555	1614	32	,	,	,
55555	1614	33	and	and	CC
55555	1614	34	when	when	WRB
55555	1614	35	the	the	DT
55555	1614	36	sauce	sauce	NN
55555	1614	37	has	have	VBZ
55555	1614	38	thickened	thicken	VBN
55555	1614	39	season	season	NN
55555	1614	40	it	-PRON-	PRP
55555	1614	41	generously	generously	RB
55555	1614	42	with	with	IN
55555	1614	43	pepper	pepper	NN
55555	1614	44	and	and	CC
55555	1614	45	salt	salt	NN
55555	1614	46	,	,	,
55555	1614	47	and	and	CC
55555	1614	48	stir	stir	VB
55555	1614	49	into	into	IN
55555	1614	50	it	-PRON-	PRP
55555	1614	51	the	the	DT
55555	1614	52	chopped	chop	VBN
55555	1614	53	whites	white	NNS
55555	1614	54	of	of	IN
55555	1614	55	the	the	DT
55555	1614	56	eggs	egg	NNS
55555	1614	57	.	.	.
55555	1615	1	While	while	IN
55555	1615	2	the	the	DT
55555	1615	3	sauce	sauce	NN
55555	1615	4	is	be	VBZ
55555	1615	5	cooking	cook	VBG
55555	1615	6	prepare	prepare	NNP
55555	1615	7	5	5	CD
55555	1615	8	rounds	round	NNS
55555	1615	9	of	of	IN
55555	1615	10	toast	toast	NN
55555	1615	11	,	,	,
55555	1615	12	and	and	CC
55555	1615	13	place	place	VB
55555	1615	14	them	-PRON-	PRP
55555	1615	15	on	on	IN
55555	1615	16	a	a	DT
55555	1615	17	hot	hot	JJ
55555	1615	18	dish	dish	NN
55555	1615	19	.	.	.
55555	1616	1	Cover	cover	VB
55555	1616	2	each	each	DT
55555	1616	3	piece	piece	NN
55555	1616	4	of	of	IN
55555	1616	5	toast	toast	NN
55555	1616	6	with	with	IN
55555	1616	7	a	a	DT
55555	1616	8	layer	layer	NN
55555	1616	9	of	of	IN
55555	1616	10	white	white	JJ
55555	1616	11	sauce	sauce	NN
55555	1616	12	,	,	,
55555	1616	13	sprinkle	sprinkle	VB
55555	1616	14	this	this	DT
55555	1616	15	with	with	IN
55555	1616	16	a	a	DT
55555	1616	17	layer	layer	NN
55555	1616	18	of	of	IN
55555	1616	19	the	the	DT
55555	1616	20	yolks	yolk	NNS
55555	1616	21	,	,	,
55555	1616	22	then	then	RB
55555	1616	23	more	more	JJR
55555	1616	24	of	of	IN
55555	1616	25	the	the	DT
55555	1616	26	white	white	JJ
55555	1616	27	sauce	sauce	NN
55555	1616	28	,	,	,
55555	1616	29	and	and	CC
55555	1616	30	the	the	DT
55555	1616	31	remainder	remainder	NN
55555	1616	32	of	of	IN
55555	1616	33	the	the	DT
55555	1616	34	yolks	yolk	NNS
55555	1616	35	,	,	,
55555	1616	36	season	season	NN
55555	1616	37	with	with	IN
55555	1616	38	salt	salt	NN
55555	1616	39	and	and	CC
55555	1616	40	pepper	pepper	NN
55555	1616	41	,	,	,
55555	1616	42	and	and	CC
55555	1616	43	stand	stand	VB
55555	1616	44	in	in	IN
55555	1616	45	the	the	DT
55555	1616	46	oven	oven	JJ
55555	1616	47	a	a	DT
55555	1616	48	moment	moment	NN
55555	1616	49	or	or	CC
55555	1616	50	two	two	CD
55555	1616	51	before	before	IN
55555	1616	52	serving	serve	VBG
55555	1616	53	.	.	.
55555	1617	1	FROTHED	frothed	NN
55555	1617	2	EGGS	EGGS	NNP
55555	1617	3	Separate	separate	VBP
55555	1617	4	the	the	DT
55555	1617	5	yolks	yolk	NNS
55555	1617	6	and	and	CC
55555	1617	7	whites	white	NNS
55555	1617	8	of	of	IN
55555	1617	9	as	as	RB
55555	1617	10	many	many	JJ
55555	1617	11	eggs	egg	NNS
55555	1617	12	as	as	IN
55555	1617	13	are	be	VBP
55555	1617	14	required	require	VBN
55555	1617	15	,	,	,
55555	1617	16	putting	put	VBG
55555	1617	17	each	each	DT
55555	1617	18	yolk	yolk	NN
55555	1617	19	in	in	IN
55555	1617	20	its	-PRON-	PRP$
55555	1617	21	shell	shell	NN
55555	1617	22	or	or	CC
55555	1617	23	in	in	IN
55555	1617	24	a	a	DT
55555	1617	25	separate	separate	JJ
55555	1617	26	dish	dish	NN
55555	1617	27	.	.	.
55555	1618	1	Beat	beat	VB
55555	1618	2	the	the	DT
55555	1618	3	whites	white	NNS
55555	1618	4	until	until	IN
55555	1618	5	very	very	RB
55555	1618	6	stiff	stiff	JJ
55555	1618	7	,	,	,
55555	1618	8	and	and	CC
55555	1618	9	fill	fill	VB
55555	1618	10	a	a	DT
55555	1618	11	well	well	RB
55555	1618	12	-	-	HYPH
55555	1618	13	buttered	butter	VBN
55555	1618	14	custard	custard	NN
55555	1618	15	cup	cup	NN
55555	1618	16	half	half	RB
55555	1618	17	full	full	JJ
55555	1618	18	of	of	IN
55555	1618	19	the	the	DT
55555	1618	20	white	white	NN
55555	1618	21	of	of	IN
55555	1618	22	egg	egg	NN
55555	1618	23	;	;	:
55555	1618	24	make	make	VB
55555	1618	25	a	a	DT
55555	1618	26	hole	hole	NN
55555	1618	27	in	in	IN
55555	1618	28	the	the	DT
55555	1618	29	centre	centre	NN
55555	1618	30	,	,	,
55555	1618	31	sprinkle	sprinkle	VB
55555	1618	32	with	with	IN
55555	1618	33	salt	salt	NN
55555	1618	34	,	,	,
55555	1618	35	pepper	pepper	NN
55555	1618	36	,	,	,
55555	1618	37	and	and	CC
55555	1618	38	lemon	lemon	NN
55555	1618	39	juice	juice	NN
55555	1618	40	,	,	,
55555	1618	41	and	and	CC
55555	1618	42	drop	drop	VB
55555	1618	43	a	a	DT
55555	1618	44	yolk	yolk	NN
55555	1618	45	in	in	IN
55555	1618	46	each	each	DT
55555	1618	47	cup	cup	NN
55555	1618	48	.	.	.
55555	1619	1	Put	put	VB
55555	1619	2	in	in	RP
55555	1619	3	a	a	DT
55555	1619	4	shallow	shallow	JJ
55555	1619	5	pan	pan	NN
55555	1619	6	of	of	IN
55555	1619	7	boiling	boil	VBG
55555	1619	8	water	water	NN
55555	1619	9	with	with	IN
55555	1619	10	a	a	DT
55555	1619	11	cover	cover	NN
55555	1619	12	on	on	IN
55555	1619	13	it	-PRON-	PRP
55555	1619	14	,	,	,
55555	1619	15	and	and	CC
55555	1619	16	when	when	WRB
55555	1619	17	the	the	DT
55555	1619	18	eggs	egg	NNS
55555	1619	19	are	be	VBP
55555	1619	20	set	set	VBN
55555	1619	21	turn	turn	VBP
55555	1619	22	out	out	RP
55555	1619	23	onto	onto	IN
55555	1619	24	buttered	butter	VBN
55555	1619	25	toast	toast	NN
55555	1619	26	.	.	.
55555	1620	1	Garnish	garnish	VB
55555	1620	2	with	with	IN
55555	1620	3	parsley	parsley	NN
55555	1620	4	butter	butter	NN
55555	1620	5	.	.	.
55555	1621	1	FRIED	FRIED	NNP
55555	1621	2	STUFFED	stuff	VBD
55555	1621	3	EGGS	EGGS	NNP
55555	1621	4	Hard	Hard	NNP
55555	1621	5	boil	boil	VBP
55555	1621	6	6	6	CD
55555	1621	7	eggs	egg	NNS
55555	1621	8	and	and	CC
55555	1621	9	halve	halve	VB
55555	1621	10	them	-PRON-	PRP
55555	1621	11	carefully	carefully	RB
55555	1621	12	,	,	,
55555	1621	13	removing	remove	VBG
55555	1621	14	the	the	DT
55555	1621	15	yolks	yolk	NNS
55555	1621	16	.	.	.
55555	1622	1	Put	put	VB
55555	1622	2	the	the	DT
55555	1622	3	yolks	yolk	NNS
55555	1622	4	through	through	IN
55555	1622	5	a	a	DT
55555	1622	6	sieve	sieve	NN
55555	1622	7	,	,	,
55555	1622	8	and	and	CC
55555	1622	9	rub	rub	VB
55555	1622	10	to	to	IN
55555	1622	11	a	a	DT
55555	1622	12	paste	paste	NN
55555	1622	13	with	with	IN
55555	1622	14	1	1	CD
55555	1622	15	tablespoon	tablespoon	NN
55555	1622	16	of	of	IN
55555	1622	17	melted	melted	JJ
55555	1622	18	butter	butter	NN
55555	1622	19	,	,	,
55555	1622	20	salt	salt	NN
55555	1622	21	,	,	,
55555	1622	22	pepper	pepper	NN
55555	1622	23	,	,	,
55555	1622	24	and	and	CC
55555	1622	25	1/4	1/4	CD
55555	1622	26	cup	cup	NN
55555	1622	27	of	of	IN
55555	1622	28	cream	cream	NN
55555	1622	29	or	or	CC
55555	1622	30	milk	milk	NN
55555	1622	31	,	,	,
55555	1622	32	using	use	VBG
55555	1622	33	a	a	DT
55555	1622	34	little	little	JJ
55555	1622	35	at	at	IN
55555	1622	36	a	a	DT
55555	1622	37	time	time	NN
55555	1622	38	,	,	,
55555	1622	39	so	so	IN
55555	1622	40	as	as	IN
55555	1622	41	not	not	RB
55555	1622	42	to	to	TO
55555	1622	43	use	use	VB
55555	1622	44	it	-PRON-	PRP
55555	1622	45	all	all	DT
55555	1622	46	unless	unless	IN
55555	1622	47	needed	need	VBN
55555	1622	48	to	to	TO
55555	1622	49	make	make	VB
55555	1622	50	the	the	DT
55555	1622	51	mixture	mixture	NN
55555	1622	52	of	of	IN
55555	1622	53	the	the	DT
55555	1622	54	right	right	JJ
55555	1622	55	consistency	consistency	NN
55555	1622	56	for	for	IN
55555	1622	57	refilling	refill	VBG
55555	1622	58	the	the	DT
55555	1622	59	halved	halved	JJ
55555	1622	60	whites	white	NNS
55555	1622	61	.	.	.
55555	1623	1	Carefully	carefully	RB
55555	1623	2	fill	fill	VB
55555	1623	3	the	the	DT
55555	1623	4	places	place	NNS
55555	1623	5	made	make	VBN
55555	1623	6	vacant	vacant	JJ
55555	1623	7	by	by	IN
55555	1623	8	the	the	DT
55555	1623	9	removed	removed	JJ
55555	1623	10	yolks	yolk	NNS
55555	1623	11	,	,	,
55555	1623	12	roll	roll	VB
55555	1623	13	the	the	DT
55555	1623	14	half	half	JJ
55555	1623	15	-	-	HYPH
55555	1623	16	egg	egg	NN
55555	1623	17	in	in	IN
55555	1623	18	beaten	beat	VBN
55555	1623	19	egg	egg	NN
55555	1623	20	and	and	CC
55555	1623	21	crumbs	crumb	VBZ
55555	1623	22	,	,	,
55555	1623	23	and	and	CC
55555	1623	24	fry	fry	VB
55555	1623	25	in	in	IN
55555	1623	26	deep	deep	JJ
55555	1623	27	,	,	,
55555	1623	28	hot	hot	JJ
55555	1623	29	fat	fat	NN
55555	1623	30	.	.	.
55555	1624	1	Serve	serve	VB
55555	1624	2	with	with	IN
55555	1624	3	2	2	CD
55555	1624	4	cups	cup	NNS
55555	1624	5	of	of	IN
55555	1624	6	white	white	JJ
55555	1624	7	sauce	sauce	NN
55555	1624	8	,	,	,
55555	1624	9	and	and	CC
55555	1624	10	add	add	VB
55555	1624	11	to	to	IN
55555	1624	12	it	-PRON-	PRP
55555	1624	13	2	2	CD
55555	1624	14	tablespoons	tablespoon	NNS
55555	1624	15	of	of	IN
55555	1624	16	diced	dice	VBN
55555	1624	17	pickled	pickle	VBN
55555	1624	18	beets	beet	NNS
55555	1624	19	,	,	,
55555	1624	20	which	which	WDT
55555	1624	21	makes	make	VBZ
55555	1624	22	the	the	DT
55555	1624	23	sauce	sauce	NN
55555	1624	24	pink	pink	JJ
55555	1624	25	.	.	.
55555	1625	1	This	this	DT
55555	1625	2	same	same	JJ
55555	1625	3	effect	effect	NN
55555	1625	4	may	may	MD
55555	1625	5	be	be	VB
55555	1625	6	had	have	VBN
55555	1625	7	to	to	IN
55555	1625	8	some	some	DT
55555	1625	9	extent	extent	NN
55555	1625	10	by	by	IN
55555	1625	11	simply	simply	RB
55555	1625	12	using	use	VBG
55555	1625	13	hard	hard	RB
55555	1625	14	-	-	HYPH
55555	1625	15	boiled	boil	VBN
55555	1625	16	eggs	egg	NNS
55555	1625	17	,	,	,
55555	1625	18	frying	fry	VBG
55555	1625	19	them	-PRON-	PRP
55555	1625	20	,	,	,
55555	1625	21	and	and	CC
55555	1625	22	serving	serve	VBG
55555	1625	23	with	with	IN
55555	1625	24	same	same	JJ
55555	1625	25	sauce	sauce	NN
55555	1625	26	or	or	CC
55555	1625	27	white	white	JJ
55555	1625	28	sauce	sauce	NN
55555	1625	29	,	,	,
55555	1625	30	to	to	IN
55555	1625	31	which	which	WDT
55555	1625	32	1	1	CD
55555	1625	33	tablespoon	tablespoon	NN
55555	1625	34	of	of	IN
55555	1625	35	capers	caper	NNS
55555	1625	36	has	have	VBZ
55555	1625	37	been	be	VBN
55555	1625	38	added	add	VBN
55555	1625	39	.	.	.
55555	1626	1	SWISS	SWISS	NNP
55555	1626	2	EGG	EGG	NNP
55555	1626	3	TOAST	TOAST	NNP
55555	1626	4	Melt	melt	NN
55555	1626	5	1	1	CD
55555	1626	6	tablespoon	tablespoon	NN
55555	1626	7	of	of	IN
55555	1626	8	butter	butter	NN
55555	1626	9	on	on	IN
55555	1626	10	a	a	DT
55555	1626	11	shallow	shallow	JJ
55555	1626	12	or	or	CC
55555	1626	13	flat	flat	JJ
55555	1626	14	dish	dish	NN
55555	1626	15	,	,	,
55555	1626	16	and	and	CC
55555	1626	17	sprinkle	sprinkle	VB
55555	1626	18	over	over	IN
55555	1626	19	it	-PRON-	PRP
55555	1626	20	1	1	CD
55555	1626	21	1/2	1/2	CD
55555	1626	22	tablespoons	tablespoon	NNS
55555	1626	23	of	of	IN
55555	1626	24	grated	grate	VBN
55555	1626	25	cheese	cheese	NN
55555	1626	26	;	;	:
55555	1626	27	then	then	RB
55555	1626	28	break	break	VB
55555	1626	29	into	into	IN
55555	1626	30	the	the	DT
55555	1626	31	butter	butter	NN
55555	1626	32	3	3	CD
55555	1626	33	eggs	egg	NNS
55555	1626	34	,	,	,
55555	1626	35	taking	take	VBG
55555	1626	36	care	care	NN
55555	1626	37	not	not	RB
55555	1626	38	to	to	TO
55555	1626	39	break	break	VB
55555	1626	40	the	the	DT
55555	1626	41	yolks	yolk	NNS
55555	1626	42	.	.	.
55555	1627	1	Sprinkle	sprinkle	VB
55555	1627	2	well	well	RB
55555	1627	3	with	with	IN
55555	1627	4	salt	salt	NN
55555	1627	5	and	and	CC
55555	1627	6	pepper	pepper	NN
55555	1627	7	and	and	CC
55555	1627	8	1	1	CD
55555	1627	9	1/2	1/2	CD
55555	1627	10	tablespoons	tablespoon	NNS
55555	1627	11	of	of	IN
55555	1627	12	grated	grate	VBN
55555	1627	13	cheese	cheese	NN
55555	1627	14	mixed	mix	VBN
55555	1627	15	with	with	IN
55555	1627	16	2	2	CD
55555	1627	17	teaspoons	teaspoon	NNS
55555	1627	18	of	of	IN
55555	1627	19	finely	finely	RB
55555	1627	20	chopped	chop	VBN
55555	1627	21	parsley	parsley	NN
55555	1627	22	.	.	.
55555	1628	1	Bake	bake	VB
55555	1628	2	in	in	IN
55555	1628	3	the	the	DT
55555	1628	4	oven	oven	NN
55555	1628	5	until	until	IN
55555	1628	6	the	the	DT
55555	1628	7	eggs	egg	NNS
55555	1628	8	are	be	VBP
55555	1628	9	set	set	VBN
55555	1628	10	,	,	,
55555	1628	11	then	then	RB
55555	1628	12	cut	cut	VB
55555	1628	13	each	each	DT
55555	1628	14	egg	egg	NN
55555	1628	15	out	out	RP
55555	1628	16	round	round	RB
55555	1628	17	with	with	IN
55555	1628	18	a	a	DT
55555	1628	19	cutter	cutter	NN
55555	1628	20	,	,	,
55555	1628	21	and	and	CC
55555	1628	22	serve	serve	VB
55555	1628	23	on	on	IN
55555	1628	24	rounds	round	NNS
55555	1628	25	of	of	IN
55555	1628	26	toast	toast	NN
55555	1628	27	.	.	.
55555	1629	1	EGGS	EGGS	NNP
55555	1629	2	CAROLINA	CAROLINA	NNP
55555	1629	3	To	to	TO
55555	1629	4	serve	serve	VB
55555	1629	5	four	four	CD
55555	1629	6	persons	person	NNS
55555	1629	7	hard	hard	JJ
55555	1629	8	boil	boil	VBP
55555	1629	9	6	6	CD
55555	1629	10	eggs	egg	NNS
55555	1629	11	,	,	,
55555	1629	12	then	then	RB
55555	1629	13	put	put	VB
55555	1629	14	them	-PRON-	PRP
55555	1629	15	in	in	IN
55555	1629	16	cold	cold	JJ
55555	1629	17	water	water	NN
55555	1629	18	for	for	IN
55555	1629	19	one	one	CD
55555	1629	20	minute	minute	NN
55555	1629	21	,	,	,
55555	1629	22	peel	peel	VB
55555	1629	23	2	2	CD
55555	1629	24	of	of	IN
55555	1629	25	them	-PRON-	PRP
55555	1629	26	,	,	,
55555	1629	27	chop	chop	VB
55555	1629	28	the	the	DT
55555	1629	29	whites	white	NNS
55555	1629	30	,	,	,
55555	1629	31	and	and	CC
55555	1629	32	mix	mix	VB
55555	1629	33	with	with	IN
55555	1629	34	melted	melted	JJ
55555	1629	35	butter	butter	NN
55555	1629	36	and	and	CC
55555	1629	37	1	1	CD
55555	1629	38	tablespoon	tablespoon	NN
55555	1629	39	of	of	IN
55555	1629	40	chopped	chop	VBN
55555	1629	41	parsley	parsley	NN
55555	1629	42	,	,	,
55555	1629	43	and	and	CC
55555	1629	44	form	form	VB
55555	1629	45	into	into	IN
55555	1629	46	nests	nest	NNS
55555	1629	47	on	on	IN
55555	1629	48	4	4	CD
55555	1629	49	pieces	piece	NNS
55555	1629	50	of	of	IN
55555	1629	51	hot	hot	JJ
55555	1629	52	"	"	``
55555	1629	53	corn	corn	NN
55555	1629	54	bread	bread	NN
55555	1629	55	.	.	.
55555	1629	56	"	"	''
55555	1630	1	Then	then	RB
55555	1630	2	peel	peel	VB
55555	1630	3	the	the	DT
55555	1630	4	other	other	JJ
55555	1630	5	4	4	CD
55555	1630	6	eggs	egg	NNS
55555	1630	7	,	,	,
55555	1630	8	and	and	CC
55555	1630	9	arrange	arrange	VB
55555	1630	10	one	one	CD
55555	1630	11	on	on	IN
55555	1630	12	end	end	NN
55555	1630	13	in	in	IN
55555	1630	14	each	each	DT
55555	1630	15	nest	nest	NN
55555	1630	16	.	.	.
55555	1631	1	Pour	pour	VB
55555	1631	2	a	a	DT
55555	1631	3	little	little	JJ
55555	1631	4	parsley	parsley	NN
55555	1631	5	butter	butter	NN
55555	1631	6	on	on	IN
55555	1631	7	each	each	DT
55555	1631	8	,	,	,
55555	1631	9	and	and	CC
55555	1631	10	season	season	NN
55555	1631	11	with	with	IN
55555	1631	12	salt	salt	NN
55555	1631	13	and	and	CC
55555	1631	14	pepper	pepper	NN
55555	1631	15	.	.	.
55555	1632	1	MÜNCHNER	münchner	NN
55555	1632	2	EGGS	EGGS	NNP
55555	1632	3	Hard	Hard	NNP
55555	1632	4	boil	boil	VBP
55555	1632	5	6	6	CD
55555	1632	6	eggs	egg	NNS
55555	1632	7	,	,	,
55555	1632	8	then	then	RB
55555	1632	9	peel	peel	VB
55555	1632	10	them	-PRON-	PRP
55555	1632	11	,	,	,
55555	1632	12	and	and	CC
55555	1632	13	put	put	VBD
55555	1632	14	each	each	DT
55555	1632	15	on	on	IN
55555	1632	16	a	a	DT
55555	1632	17	leaf	leaf	NN
55555	1632	18	of	of	IN
55555	1632	19	lettuce	lettuce	NN
55555	1632	20	or	or	CC
55555	1632	21	cabbage	cabbage	NN
55555	1632	22	,	,	,
55555	1632	23	encircling	encircle	VBG
55555	1632	24	it	-PRON-	PRP
55555	1632	25	with	with	IN
55555	1632	26	grated	grate	VBN
55555	1632	27	horse	horse	NN
55555	1632	28	-	-	HYPH
55555	1632	29	radish	radish	NN
55555	1632	30	,	,	,
55555	1632	31	and	and	CC
55555	1632	32	serve	serve	VB
55555	1632	33	with	with	IN
55555	1632	34	a	a	DT
55555	1632	35	sauce	sauce	NN
55555	1632	36	made	make	VBN
55555	1632	37	of	of	IN
55555	1632	38	vinegar	vinegar	NN
55555	1632	39	to	to	TO
55555	1632	40	which	which	WDT
55555	1632	41	is	be	VBZ
55555	1632	42	added	add	VBN
55555	1632	43	salt	salt	NN
55555	1632	44	and	and	CC
55555	1632	45	dry	dry	JJ
55555	1632	46	mustard	mustard	NN
55555	1632	47	.	.	.
55555	1633	1	EGGS	EGGS	NNP
55555	1633	2	IN	in	IN
55555	1633	3	MARINADE	MARINADE	NNP
55555	1633	4	Hard	Hard	NNP
55555	1633	5	boil	boil	VB
55555	1633	6	the	the	DT
55555	1633	7	eggs	egg	NNS
55555	1633	8	required	require	VBN
55555	1633	9	,	,	,
55555	1633	10	then	then	RB
55555	1633	11	remove	remove	VB
55555	1633	12	the	the	DT
55555	1633	13	shells	shell	NNS
55555	1633	14	,	,	,
55555	1633	15	and	and	CC
55555	1633	16	stick	stick	VBP
55555	1633	17	4	4	CD
55555	1633	18	cloves	clove	NNS
55555	1633	19	in	in	IN
55555	1633	20	each	each	DT
55555	1633	21	egg	egg	NN
55555	1633	22	.	.	.
55555	1634	1	Put	put	NN
55555	1634	2	2	2	CD
55555	1634	3	cups	cup	NNS
55555	1634	4	of	of	IN
55555	1634	5	vinegar	vinegar	NN
55555	1634	6	on	on	IN
55555	1634	7	to	to	TO
55555	1634	8	boil	boil	VB
55555	1634	9	,	,	,
55555	1634	10	and	and	CC
55555	1634	11	rub	rub	VB
55555	1634	12	together	together	RB
55555	1634	13	a	a	DT
55555	1634	14	little	little	JJ
55555	1634	15	vinegar	vinegar	NN
55555	1634	16	,	,	,
55555	1634	17	1/2	1/2	CD
55555	1634	18	teaspoon	teaspoon	NN
55555	1634	19	of	of	IN
55555	1634	20	mustard	mustard	NN
55555	1634	21	,	,	,
55555	1634	22	1/2	1/2	CD
55555	1634	23	teaspoon	teaspoon	NN
55555	1634	24	of	of	IN
55555	1634	25	salt	salt	NN
55555	1634	26	,	,	,
55555	1634	27	and	and	CC
55555	1634	28	1/2	1/2	CD
55555	1634	29	teaspoon	teaspoon	NN
55555	1634	30	of	of	IN
55555	1634	31	pepper	pepper	NN
55555	1634	32	,	,	,
55555	1634	33	and	and	CC
55555	1634	34	stir	stir	VB
55555	1634	35	into	into	IN
55555	1634	36	the	the	DT
55555	1634	37	boiling	boiling	NN
55555	1634	38	vinegar	vinegar	NN
55555	1634	39	.	.	.
55555	1635	1	Place	place	VB
55555	1635	2	the	the	DT
55555	1635	3	eggs	egg	NNS
55555	1635	4	in	in	IN
55555	1635	5	a	a	DT
55555	1635	6	glass	glass	NN
55555	1635	7	jar	jar	NN
55555	1635	8	,	,	,
55555	1635	9	and	and	CC
55555	1635	10	pour	pour	VB
55555	1635	11	the	the	DT
55555	1635	12	boiled	boil	VBN
55555	1635	13	vinegar	vinegar	NN
55555	1635	14	over	over	IN
55555	1635	15	them	-PRON-	PRP
55555	1635	16	.	.	.
55555	1636	1	They	-PRON-	PRP
55555	1636	2	can	can	MD
55555	1636	3	be	be	VB
55555	1636	4	used	use	VBN
55555	1636	5	in	in	IN
55555	1636	6	a	a	DT
55555	1636	7	fortnight	fortnight	NN
55555	1636	8	,	,	,
55555	1636	9	halved	halve	VBN
55555	1636	10	or	or	CC
55555	1636	11	sliced	slice	VBN
55555	1636	12	as	as	IN
55555	1636	13	a	a	DT
55555	1636	14	garnish	garnish	NN
55555	1636	15	or	or	CC
55555	1636	16	in	in	IN
55555	1636	17	salads	salad	NNS
55555	1636	18	.	.	.
55555	1637	1	EGGS	EGGS	NNP
55555	1637	2	PARISIENNE	PARISIENNE	NNP
55555	1637	3	Butter	Butter	NNP
55555	1637	4	as	as	IN
55555	1637	5	many	many	JJ
55555	1637	6	timbale	timbale	JJ
55555	1637	7	moulds	mould	NNS
55555	1637	8	as	as	IN
55555	1637	9	are	be	VBP
55555	1637	10	required	require	VBN
55555	1637	11	,	,	,
55555	1637	12	and	and	CC
55555	1637	13	dust	dust	VB
55555	1637	14	the	the	DT
55555	1637	15	inside	inside	NN
55555	1637	16	with	with	IN
55555	1637	17	chopped	chop	VBN
55555	1637	18	parsley	parsley	NN
55555	1637	19	;	;	:
55555	1637	20	then	then	RB
55555	1637	21	break	break	VB
55555	1637	22	into	into	IN
55555	1637	23	each	each	DT
55555	1637	24	an	an	DT
55555	1637	25	egg	egg	NN
55555	1637	26	,	,	,
55555	1637	27	and	and	CC
55555	1637	28	sprinkle	sprinkle	VB
55555	1637	29	with	with	IN
55555	1637	30	salt	salt	NN
55555	1637	31	and	and	CC
55555	1637	32	pepper	pepper	NN
55555	1637	33	.	.	.
55555	1638	1	Set	set	VB
55555	1638	2	the	the	DT
55555	1638	3	moulds	mould	NNS
55555	1638	4	in	in	IN
55555	1638	5	water	water	NN
55555	1638	6	in	in	IN
55555	1638	7	a	a	DT
55555	1638	8	shallow	shallow	JJ
55555	1638	9	pan	pan	NN
55555	1638	10	,	,	,
55555	1638	11	and	and	CC
55555	1638	12	place	place	NN
55555	1638	13	in	in	IN
55555	1638	14	the	the	DT
55555	1638	15	oven	oven	NN
55555	1638	16	until	until	IN
55555	1638	17	well	well	RB
55555	1638	18	set	set	JJ
55555	1638	19	or	or	CC
55555	1638	20	hard	hard	RB
55555	1638	21	.	.	.
55555	1639	1	Turn	turn	VB
55555	1639	2	out	out	RP
55555	1639	3	onto	onto	IN
55555	1639	4	a	a	DT
55555	1639	5	flat	flat	JJ
55555	1639	6	dish	dish	NN
55555	1639	7	,	,	,
55555	1639	8	or	or	CC
55555	1639	9	on	on	IN
55555	1639	10	individual	individual	JJ
55555	1639	11	dishes	dish	NNS
55555	1639	12	,	,	,
55555	1639	13	and	and	CC
55555	1639	14	with	with	IN
55555	1639	15	them	-PRON-	PRP
55555	1639	16	serve	serve	VB
55555	1639	17	bread	bread	NN
55555	1639	18	sauce	sauce	NN
55555	1639	19	,	,	,
55555	1639	20	or	or	CC
55555	1639	21	any	any	DT
55555	1639	22	sauce	sauce	NN
55555	1639	23	desired	desire	VBN
55555	1639	24	.	.	.
55555	1640	1	EGGS	EGGS	NNP
55555	1640	2	PERIGORD	PERIGORD	NNP
55555	1640	3	Butter	Butter	NNP
55555	1640	4	small	small	JJ
55555	1640	5	moulds	mould	NNS
55555	1640	6	or	or	CC
55555	1640	7	cups	cup	NNS
55555	1640	8	,	,	,
55555	1640	9	then	then	RB
55555	1640	10	sprinkle	sprinkle	VB
55555	1640	11	them	-PRON-	PRP
55555	1640	12	with	with	IN
55555	1640	13	chopped	chop	VBN
55555	1640	14	parsley	parsley	NN
55555	1640	15	,	,	,
55555	1640	16	and	and	CC
55555	1640	17	on	on	IN
55555	1640	18	the	the	DT
55555	1640	19	bottom	bottom	NN
55555	1640	20	(	(	-LRB-
55555	1640	21	which	which	WDT
55555	1640	22	will	will	MD
55555	1640	23	be	be	VB
55555	1640	24	the	the	DT
55555	1640	25	top	top	NN
55555	1640	26	when	when	WRB
55555	1640	27	they	-PRON-	PRP
55555	1640	28	are	be	VBP
55555	1640	29	turned	turn	VBN
55555	1640	30	out	out	RP
55555	1640	31	)	)	-RRB-
55555	1640	32	place	place	VB
55555	1640	33	a	a	DT
55555	1640	34	symmetrical	symmetrical	JJ
55555	1640	35	pattern	pattern	NN
55555	1640	36	made	make	VBN
55555	1640	37	of	of	IN
55555	1640	38	cut	cut	JJ
55555	1640	39	beets	beet	NNS
55555	1640	40	and	and	CC
55555	1640	41	truffles	truffle	NNS
55555	1640	42	or	or	CC
55555	1640	43	pickled	pickle	VBN
55555	1640	44	walnuts	walnut	NNS
55555	1640	45	.	.	.
55555	1641	1	Drop	drop	VB
55555	1641	2	one	one	CD
55555	1641	3	egg	egg	NN
55555	1641	4	into	into	IN
55555	1641	5	each	each	DT
55555	1641	6	mould	mould	NN
55555	1641	7	,	,	,
55555	1641	8	dredge	dredge	VB
55555	1641	9	with	with	IN
55555	1641	10	salt	salt	NN
55555	1641	11	and	and	CC
55555	1641	12	pepper	pepper	NN
55555	1641	13	,	,	,
55555	1641	14	and	and	CC
55555	1641	15	set	set	VBD
55555	1641	16	the	the	DT
55555	1641	17	moulds	mould	NNS
55555	1641	18	in	in	IN
55555	1641	19	a	a	DT
55555	1641	20	pan	pan	NN
55555	1641	21	of	of	IN
55555	1641	22	boiling	boil	VBG
55555	1641	23	water	water	NN
55555	1641	24	;	;	:
55555	1641	25	cover	cover	VB
55555	1641	26	,	,	,
55555	1641	27	and	and	CC
55555	1641	28	let	let	VB
55555	1641	29	cook	cook	NN
55555	1641	30	until	until	IN
55555	1641	31	firm	firm	NN
55555	1641	32	.	.	.
55555	1642	1	Turn	turn	VB
55555	1642	2	out	out	RP
55555	1642	3	onto	onto	IN
55555	1642	4	rounds	round	NNS
55555	1642	5	of	of	IN
55555	1642	6	toast	toast	NN
55555	1642	7	,	,	,
55555	1642	8	and	and	CC
55555	1642	9	serve	serve	VB
55555	1642	10	with	with	IN
55555	1642	11	a	a	DT
55555	1642	12	hot	hot	JJ
55555	1642	13	tomato	tomato	NN
55555	1642	14	sauce	sauce	NN
55555	1642	15	,	,	,
55555	1642	16	or	or	CC
55555	1642	17	any	any	DT
55555	1642	18	savoury	savoury	NN
55555	1642	19	sauce	sauce	NN
55555	1642	20	.	.	.
55555	1643	1	EGGS	EGGS	NNP
55555	1643	2	WITH	with	IN
55555	1643	3	CHEESE	CHEESE	NNS
55555	1643	4	Into	into	IN
55555	1643	5	a	a	DT
55555	1643	6	shallow	shallow	JJ
55555	1643	7	round	round	NN
55555	1643	8	or	or	CC
55555	1643	9	oval	oval	JJ
55555	1643	10	gratin	gratin	NN
55555	1643	11	dish	dish	NN
55555	1643	12	,	,	,
55555	1643	13	or	or	CC
55555	1643	14	small	small	JJ
55555	1643	15	individual	individual	JJ
55555	1643	16	dishes	dish	NNS
55555	1643	17	,	,	,
55555	1643	18	put	put	VBD
55555	1643	19	melted	melted	JJ
55555	1643	20	butter	butter	NN
55555	1643	21	to	to	TO
55555	1643	22	cover	cover	VB
55555	1643	23	the	the	DT
55555	1643	24	bottom	bottom	NN
55555	1643	25	,	,	,
55555	1643	26	and	and	CC
55555	1643	27	encircle	encircle	VB
55555	1643	28	the	the	DT
55555	1643	29	outer	outer	JJ
55555	1643	30	edge	edge	NN
55555	1643	31	with	with	IN
55555	1643	32	thinly	thinly	RB
55555	1643	33	sliced	slice	VBN
55555	1643	34	,	,	,
55555	1643	35	rather	rather	RB
55555	1643	36	dry	dry	JJ
55555	1643	37	,	,	,
55555	1643	38	cheese	cheese	NN
55555	1643	39	;	;	:
55555	1643	40	inside	inside	IN
55555	1643	41	this	this	DT
55555	1643	42	break	break	NN
55555	1643	43	enough	enough	JJ
55555	1643	44	eggs	egg	NNS
55555	1643	45	to	to	TO
55555	1643	46	cover	cover	VB
55555	1643	47	the	the	DT
55555	1643	48	bottom	bottom	NN
55555	1643	49	of	of	IN
55555	1643	50	the	the	DT
55555	1643	51	dish	dish	NN
55555	1643	52	,	,	,
55555	1643	53	taking	take	VBG
55555	1643	54	care	care	NN
55555	1643	55	not	not	RB
55555	1643	56	to	to	TO
55555	1643	57	break	break	VB
55555	1643	58	the	the	DT
55555	1643	59	yolks	yolk	NNS
55555	1643	60	.	.	.
55555	1644	1	Season	season	NN
55555	1644	2	with	with	IN
55555	1644	3	salt	salt	NN
55555	1644	4	and	and	CC
55555	1644	5	pepper	pepper	NN
55555	1644	6	,	,	,
55555	1644	7	and	and	CC
55555	1644	8	put	put	VBD
55555	1644	9	into	into	IN
55555	1644	10	the	the	DT
55555	1644	11	oven	oven	NN
55555	1644	12	until	until	IN
55555	1644	13	the	the	DT
55555	1644	14	whites	white	NNS
55555	1644	15	of	of	IN
55555	1644	16	the	the	DT
55555	1644	17	eggs	egg	NNS
55555	1644	18	are	be	VBP
55555	1644	19	thoroughly	thoroughly	RB
55555	1644	20	set	set	VBN
55555	1644	21	.	.	.
55555	1645	1	EGGS	EGGS	NNP
55555	1645	2	MORNAY	MORNAY	NNP
55555	1645	3	Drop	drop	NN
55555	1645	4	eggs	egg	NNS
55555	1645	5	into	into	IN
55555	1645	6	a	a	DT
55555	1645	7	buttered	butter	VBN
55555	1645	8	baking	baking	NN
55555	1645	9	dish	dish	NN
55555	1645	10	,	,	,
55555	1645	11	and	and	CC
55555	1645	12	then	then	RB
55555	1645	13	cover	cover	VB
55555	1645	14	them	-PRON-	PRP
55555	1645	15	with	with	IN
55555	1645	16	a	a	DT
55555	1645	17	highly	highly	RB
55555	1645	18	seasoned	season	VBN
55555	1645	19	white	white	JJ
55555	1645	20	sauce	sauce	NN
55555	1645	21	to	to	TO
55555	1645	22	which	which	WDT
55555	1645	23	some	some	DT
55555	1645	24	egg	egg	NN
55555	1645	25	-	-	HYPH
55555	1645	26	yolks	yolk	NNS
55555	1645	27	have	have	VBP
55555	1645	28	been	be	VBN
55555	1645	29	added	add	VBN
55555	1645	30	(	(	-LRB-
55555	1645	31	using	use	VBG
55555	1645	32	1	1	CD
55555	1645	33	yolk	yolk	NN
55555	1645	34	to	to	IN
55555	1645	35	each	each	DT
55555	1645	36	1/2	1/2	CD
55555	1645	37	cup	cup	NN
55555	1645	38	of	of	IN
55555	1645	39	sauce	sauce	NN
55555	1645	40	)	)	-RRB-
55555	1645	41	,	,	,
55555	1645	42	also	also	RB
55555	1645	43	salt	salt	NN
55555	1645	44	and	and	CC
55555	1645	45	paprika	paprika	NNP
55555	1645	46	.	.	.
55555	1646	1	Sprinkle	sprinkle	VB
55555	1646	2	the	the	DT
55555	1646	3	top	top	NN
55555	1646	4	with	with	IN
55555	1646	5	grated	grate	VBN
55555	1646	6	cheese	cheese	NN
55555	1646	7	,	,	,
55555	1646	8	and	and	CC
55555	1646	9	put	put	VBD
55555	1646	10	in	in	IN
55555	1646	11	the	the	DT
55555	1646	12	oven	oven	NN
55555	1646	13	to	to	TO
55555	1646	14	bake	bake	VB
55555	1646	15	until	until	IN
55555	1646	16	the	the	DT
55555	1646	17	egg	egg	NN
55555	1646	18	is	be	VBZ
55555	1646	19	firmly	firmly	RB
55555	1646	20	set	set	VBN
55555	1646	21	.	.	.
55555	1647	1	CREAMED	creamed	NN
55555	1647	2	EGGS	EGGS	NNP
55555	1647	3	Butter	Butter	NNP
55555	1647	4	a	a	DT
55555	1647	5	shallow	shallow	JJ
55555	1647	6	dish	dish	NN
55555	1647	7	,	,	,
55555	1647	8	pour	pour	VBP
55555	1647	9	into	into	IN
55555	1647	10	it	-PRON-	PRP
55555	1647	11	1	1	CD
55555	1647	12	scant	scant	JJ
55555	1647	13	cup	cup	NN
55555	1647	14	of	of	IN
55555	1647	15	milk	milk	NN
55555	1647	16	,	,	,
55555	1647	17	and	and	CC
55555	1647	18	let	let	VB
55555	1647	19	heat	heat	NN
55555	1647	20	.	.	.
55555	1648	1	When	when	WRB
55555	1648	2	hot	hot	JJ
55555	1648	3	cover	cover	NN
55555	1648	4	the	the	DT
55555	1648	5	surface	surface	NN
55555	1648	6	with	with	IN
55555	1648	7	eggs	egg	NNS
55555	1648	8	,	,	,
55555	1648	9	cover	cover	NN
55555	1648	10	,	,	,
55555	1648	11	and	and	CC
55555	1648	12	let	let	VB
55555	1648	13	poach	poach	NN
55555	1648	14	on	on	IN
55555	1648	15	top	top	NN
55555	1648	16	of	of	IN
55555	1648	17	stove	stove	NN
55555	1648	18	until	until	IN
55555	1648	19	set	set	NN
55555	1648	20	;	;	:
55555	1648	21	sprinkle	sprinkle	VB
55555	1648	22	with	with	IN
55555	1648	23	celery	celery	NN
55555	1648	24	salt	salt	NN
55555	1648	25	,	,	,
55555	1648	26	and	and	CC
55555	1648	27	then	then	RB
55555	1648	28	cover	cover	VB
55555	1648	29	with	with	IN
55555	1648	30	cream	cream	NN
55555	1648	31	,	,	,
55555	1648	32	and	and	CC
55555	1648	33	set	set	VBN
55555	1648	34	in	in	IN
55555	1648	35	the	the	DT
55555	1648	36	oven	oven	NN
55555	1648	37	for	for	IN
55555	1648	38	five	five	CD
55555	1648	39	minutes	minute	NNS
55555	1648	40	.	.	.
55555	1649	1	Sprinkle	sprinkle	VB
55555	1649	2	the	the	DT
55555	1649	3	top	top	NN
55555	1649	4	with	with	IN
55555	1649	5	finely	finely	RB
55555	1649	6	chopped	chop	VBN
55555	1649	7	celery	celery	NN
55555	1649	8	tops	top	NNS
55555	1649	9	to	to	TO
55555	1649	10	serve	serve	VB
55555	1649	11	.	.	.
55555	1650	1	This	this	DT
55555	1650	2	may	may	MD
55555	1650	3	be	be	VB
55555	1650	4	cooked	cook	VBN
55555	1650	5	in	in	IN
55555	1650	6	one	one	CD
55555	1650	7	large	large	JJ
55555	1650	8	dish	dish	NN
55555	1650	9	or	or	CC
55555	1650	10	in	in	IN
55555	1650	11	individual	individual	JJ
55555	1650	12	gratin	gratin	NN
55555	1650	13	dishes	dish	NNS
55555	1650	14	.	.	.
55555	1651	1	EGGS	EGGS	NNP
55555	1651	2	OMAR	OMAR	VBD
55555	1651	3	PASHA	PASHA	NNP
55555	1651	4	Butter	Butter	NNP
55555	1651	5	individual	individual	JJ
55555	1651	6	gratin	gratin	NN
55555	1651	7	dishes	dish	NNS
55555	1651	8	,	,	,
55555	1651	9	and	and	CC
55555	1651	10	break	break	VB
55555	1651	11	2	2	CD
55555	1651	12	eggs	egg	NNS
55555	1651	13	into	into	IN
55555	1651	14	each	each	DT
55555	1651	15	,	,	,
55555	1651	16	taking	take	VBG
55555	1651	17	care	care	NN
55555	1651	18	not	not	RB
55555	1651	19	to	to	TO
55555	1651	20	break	break	VB
55555	1651	21	the	the	DT
55555	1651	22	yolks	yolk	NNS
55555	1651	23	.	.	.
55555	1652	1	Slice	slice	VB
55555	1652	2	small	small	JJ
55555	1652	3	onions	onion	NNS
55555	1652	4	so	so	IN
55555	1652	5	the	the	DT
55555	1652	6	separate	separate	JJ
55555	1652	7	rings	ring	NNS
55555	1652	8	are	be	VBP
55555	1652	9	unbroken	unbroken	JJ
55555	1652	10	,	,	,
55555	1652	11	and	and	CC
55555	1652	12	place	place	VB
55555	1652	13	a	a	DT
55555	1652	14	circle	circle	NN
55555	1652	15	of	of	IN
55555	1652	16	these	these	DT
55555	1652	17	rings	ring	NNS
55555	1652	18	on	on	IN
55555	1652	19	the	the	DT
55555	1652	20	eggs	egg	NNS
55555	1652	21	around	around	IN
55555	1652	22	the	the	DT
55555	1652	23	edge	edge	NN
55555	1652	24	of	of	IN
55555	1652	25	the	the	DT
55555	1652	26	dish	dish	NN
55555	1652	27	.	.	.
55555	1653	1	Sprinkle	sprinkle	VB
55555	1653	2	with	with	IN
55555	1653	3	salt	salt	NN
55555	1653	4	and	and	CC
55555	1653	5	pepper	pepper	NN
55555	1653	6	,	,	,
55555	1653	7	then	then	RB
55555	1653	8	with	with	IN
55555	1653	9	grated	grate	VBN
55555	1653	10	cheese	cheese	NN
55555	1653	11	,	,	,
55555	1653	12	and	and	CC
55555	1653	13	bake	bake	VB
55555	1653	14	in	in	RP
55555	1653	15	a	a	DT
55555	1653	16	slow	slow	JJ
55555	1653	17	oven	oven	NN
55555	1653	18	until	until	IN
55555	1653	19	the	the	DT
55555	1653	20	eggs	egg	NNS
55555	1653	21	are	be	VBP
55555	1653	22	thoroughly	thoroughly	RB
55555	1653	23	set	set	VBN
55555	1653	24	.	.	.
55555	1654	1	TURKISH	TURKISH	NNP
55555	1654	2	EGGS	EGGS	NNP
55555	1654	3	Butter	Butter	NNP
55555	1654	4	one	one	CD
55555	1654	5	large	large	JJ
55555	1654	6	gratin	gratin	NN
55555	1654	7	dish	dish	NN
55555	1654	8	or	or	CC
55555	1654	9	several	several	JJ
55555	1654	10	small	small	JJ
55555	1654	11	ones	one	NNS
55555	1654	12	,	,	,
55555	1654	13	break	break	VB
55555	1654	14	into	into	IN
55555	1654	15	them	-PRON-	PRP
55555	1654	16	enough	enough	JJ
55555	1654	17	eggs	egg	NNS
55555	1654	18	to	to	TO
55555	1654	19	cover	cover	VB
55555	1654	20	the	the	DT
55555	1654	21	bottom	bottom	NN
55555	1654	22	,	,	,
55555	1654	23	taking	take	VBG
55555	1654	24	care	care	NN
55555	1654	25	not	not	RB
55555	1654	26	to	to	TO
55555	1654	27	break	break	VB
55555	1654	28	the	the	DT
55555	1654	29	yolks	yolk	NNS
55555	1654	30	;	;	:
55555	1654	31	put	put	VB
55555	1654	32	them	-PRON-	PRP
55555	1654	33	in	in	IN
55555	1654	34	a	a	DT
55555	1654	35	moderate	moderate	JJ
55555	1654	36	oven	oven	NN
55555	1654	37	until	until	IN
55555	1654	38	the	the	DT
55555	1654	39	whites	white	NNS
55555	1654	40	are	be	VBP
55555	1654	41	quite	quite	RB
55555	1654	42	set	set	VBN
55555	1654	43	,	,	,
55555	1654	44	and	and	CC
55555	1654	45	then	then	RB
55555	1654	46	garnish	garnish	VB
55555	1654	47	by	by	IN
55555	1654	48	putting	put	VBG
55555	1654	49	a	a	DT
55555	1654	50	few	few	JJ
55555	1654	51	tablespoons	tablespoon	NNS
55555	1654	52	of	of	IN
55555	1654	53	boiled	boil	VBN
55555	1654	54	rice	rice	NN
55555	1654	55	on	on	IN
55555	1654	56	the	the	DT
55555	1654	57	eggs	egg	NNS
55555	1654	58	around	around	IN
55555	1654	59	the	the	DT
55555	1654	60	edge	edge	NN
55555	1654	61	of	of	IN
55555	1654	62	the	the	DT
55555	1654	63	dish	dish	NN
55555	1654	64	,	,	,
55555	1654	65	alternating	alternate	VBG
55555	1654	66	with	with	IN
55555	1654	67	button	button	NN
55555	1654	68	mushrooms	mushroom	NNS
55555	1654	69	,	,	,
55555	1654	70	which	which	WDT
55555	1654	71	have	have	VBP
55555	1654	72	been	be	VBN
55555	1654	73	cut	cut	VBN
55555	1654	74	in	in	IN
55555	1654	75	thin	thin	JJ
55555	1654	76	slices	slice	NNS
55555	1654	77	and	and	CC
55555	1654	78	mixed	mix	VBN
55555	1654	79	with	with	IN
55555	1654	80	brown	brown	JJ
55555	1654	81	sauce	sauce	NN
55555	1654	82	.	.	.
55555	1655	1	Season	season	NN
55555	1655	2	with	with	IN
55555	1655	3	salt	salt	NN
55555	1655	4	and	and	CC
55555	1655	5	pepper	pepper	NN
55555	1655	6	just	just	RB
55555	1655	7	before	before	IN
55555	1655	8	serving	serve	VBG
55555	1655	9	.	.	.
55555	1656	1	EGGS	EGGS	NNP
55555	1656	2	BEURRE	BEURRE	NNP
55555	1656	3	-	-	HYPH
55555	1656	4	NOIR	NOIR	NNP
55555	1656	5	These	these	DT
55555	1656	6	are	be	VBP
55555	1656	7	best	best	RB
55555	1656	8	served	serve	VBN
55555	1656	9	in	in	IN
55555	1656	10	individual	individual	JJ
55555	1656	11	gratin	gratin	NN
55555	1656	12	dishes	dish	NNS
55555	1656	13	measuring	measure	VBG
55555	1656	14	about	about	IN
55555	1656	15	four	four	CD
55555	1656	16	inches	inch	NNS
55555	1656	17	across	across	RB
55555	1656	18	.	.	.
55555	1657	1	Put	put	NN
55555	1657	2	2	2	CD
55555	1657	3	tablespoons	tablespoon	NNS
55555	1657	4	of	of	IN
55555	1657	5	butter	butter	NN
55555	1657	6	in	in	IN
55555	1657	7	a	a	DT
55555	1657	8	saucepan	saucepan	NN
55555	1657	9	,	,	,
55555	1657	10	and	and	CC
55555	1657	11	let	let	VB
55555	1657	12	it	-PRON-	PRP
55555	1657	13	cook	cook	VB
55555	1657	14	over	over	IN
55555	1657	15	a	a	DT
55555	1657	16	slow	slow	JJ
55555	1657	17	fire	fire	NN
55555	1657	18	until	until	IN
55555	1657	19	a	a	DT
55555	1657	20	rich	rich	JJ
55555	1657	21	brown	brown	NN
55555	1657	22	,	,	,
55555	1657	23	but	but	CC
55555	1657	24	not	not	RB
55555	1657	25	burnt	burn	VBN
55555	1657	26	.	.	.
55555	1658	1	Add	add	VB
55555	1658	2	to	to	IN
55555	1658	3	it	-PRON-	PRP
55555	1658	4	1	1	CD
55555	1658	5	teaspoon	teaspoon	NN
55555	1658	6	of	of	IN
55555	1658	7	lemon	lemon	NN
55555	1658	8	juice	juice	NN
55555	1658	9	,	,	,
55555	1658	10	and	and	CC
55555	1658	11	cover	cover	VB
55555	1658	12	the	the	DT
55555	1658	13	bottom	bottom	NN
55555	1658	14	of	of	IN
55555	1658	15	each	each	DT
55555	1658	16	gratin	gratin	NN
55555	1658	17	dish	dish	NN
55555	1658	18	with	with	IN
55555	1658	19	the	the	DT
55555	1658	20	(	(	-LRB-
55555	1658	21	black	black	JJ
55555	1658	22	)	)	-RRB-
55555	1658	23	butter	butter	NN
55555	1658	24	;	;	:
55555	1658	25	then	then	RB
55555	1658	26	break	break	VB
55555	1658	27	into	into	IN
55555	1658	28	each	each	DT
55555	1658	29	dish	dish	NN
55555	1658	30	1	1	CD
55555	1658	31	egg	egg	NN
55555	1658	32	,	,	,
55555	1658	33	or	or	CC
55555	1658	34	2	2	CD
55555	1658	35	if	if	IN
55555	1658	36	required	require	VBN
55555	1658	37	,	,	,
55555	1658	38	taking	take	VBG
55555	1658	39	care	care	NN
55555	1658	40	not	not	RB
55555	1658	41	to	to	TO
55555	1658	42	break	break	VB
55555	1658	43	the	the	DT
55555	1658	44	yolk	yolk	NN
55555	1658	45	.	.	.
55555	1659	1	Season	season	NN
55555	1659	2	with	with	IN
55555	1659	3	salt	salt	NN
55555	1659	4	and	and	CC
55555	1659	5	pepper	pepper	NN
55555	1659	6	and	and	CC
55555	1659	7	arrange	arrange	NN
55555	1659	8	8	8	CD
55555	1659	9	or	or	CC
55555	1659	10	10	10	CD
55555	1659	11	capers	caper	NNS
55555	1659	12	on	on	IN
55555	1659	13	each	each	DT
55555	1659	14	;	;	:
55555	1659	15	put	put	VBN
55555	1659	16	in	in	IN
55555	1659	17	the	the	DT
55555	1659	18	oven	oven	JJ
55555	1659	19	eight	eight	CD
55555	1659	20	or	or	CC
55555	1659	21	ten	ten	CD
55555	1659	22	minutes	minute	NNS
55555	1659	23	,	,	,
55555	1659	24	or	or	CC
55555	1659	25	until	until	IN
55555	1659	26	the	the	DT
55555	1659	27	eggs	egg	NNS
55555	1659	28	are	be	VBP
55555	1659	29	well	well	RB
55555	1659	30	set	set	VBN
55555	1659	31	.	.	.
55555	1660	1	Set	set	VB
55555	1660	2	each	each	DT
55555	1660	3	dish	dish	NN
55555	1660	4	on	on	IN
55555	1660	5	a	a	DT
55555	1660	6	doily	doily	NN
55555	1660	7	on	on	IN
55555	1660	8	a	a	DT
55555	1660	9	small	small	JJ
55555	1660	10	plate	plate	NN
55555	1660	11	before	before	IN
55555	1660	12	serving	serve	VBG
55555	1660	13	,	,	,
55555	1660	14	with	with	IN
55555	1660	15	a	a	DT
55555	1660	16	sprig	sprig	NN
55555	1660	17	of	of	IN
55555	1660	18	parsley	parsley	NN
55555	1660	19	on	on	IN
55555	1660	20	the	the	DT
55555	1660	21	side	side	NN
55555	1660	22	.	.	.
55555	1661	1	EGGS	EGGS	NNP
55555	1661	2	CREOLE	CREOLE	NNP
55555	1661	3	Take	take	VBP
55555	1661	4	a	a	DT
55555	1661	5	shallow	shallow	JJ
55555	1661	6	gratin	gratin	NN
55555	1661	7	dish	dish	NN
55555	1661	8	large	large	JJ
55555	1661	9	enough	enough	RB
55555	1661	10	to	to	TO
55555	1661	11	contain	contain	VB
55555	1661	12	the	the	DT
55555	1661	13	eggs	egg	NNS
55555	1661	14	required	require	VBN
55555	1661	15	,	,	,
55555	1661	16	allowing	allow	VBG
55555	1661	17	2	2	CD
55555	1661	18	eggs	egg	NNS
55555	1661	19	to	to	IN
55555	1661	20	each	each	DT
55555	1661	21	person	person	NN
55555	1661	22	,	,	,
55555	1661	23	butter	butter	VB
55555	1661	24	the	the	DT
55555	1661	25	gratin	gratin	NN
55555	1661	26	dish	dish	NN
55555	1661	27	,	,	,
55555	1661	28	and	and	CC
55555	1661	29	break	break	VB
55555	1661	30	the	the	DT
55555	1661	31	eggs	egg	NNS
55555	1661	32	carefully	carefully	RB
55555	1661	33	into	into	IN
55555	1661	34	it	-PRON-	PRP
55555	1661	35	,	,	,
55555	1661	36	taking	take	VBG
55555	1661	37	care	care	NN
55555	1661	38	not	not	RB
55555	1661	39	to	to	TO
55555	1661	40	break	break	VB
55555	1661	41	the	the	DT
55555	1661	42	yolks	yolk	NNS
55555	1661	43	;	;	:
55555	1661	44	season	season	NN
55555	1661	45	with	with	IN
55555	1661	46	pepper	pepper	NN
55555	1661	47	and	and	CC
55555	1661	48	salt	salt	NN
55555	1661	49	,	,	,
55555	1661	50	and	and	CC
55555	1661	51	set	set	VBD
55555	1661	52	in	in	IN
55555	1661	53	a	a	DT
55555	1661	54	moderate	moderate	JJ
55555	1661	55	oven	oven	NN
55555	1661	56	until	until	IN
55555	1661	57	the	the	DT
55555	1661	58	whites	white	NNS
55555	1661	59	are	be	VBP
55555	1661	60	stiff	stiff	JJ
55555	1661	61	;	;	:
55555	1661	62	while	while	IN
55555	1661	63	they	-PRON-	PRP
55555	1661	64	are	be	VBP
55555	1661	65	cooking	cook	VBG
55555	1661	66	prepare	prepare	VB
55555	1661	67	the	the	DT
55555	1661	68	following	following	JJ
55555	1661	69	garnish	garnish	NN
55555	1661	70	which	which	WDT
55555	1661	71	will	will	MD
55555	1661	72	be	be	VB
55555	1661	73	sufficient	sufficient	JJ
55555	1661	74	for	for	IN
55555	1661	75	6	6	CD
55555	1661	76	or	or	CC
55555	1661	77	8	8	CD
55555	1661	78	eggs	egg	NNS
55555	1661	79	.	.	.
55555	1662	1	Put	put	NN
55555	1662	2	1	1	CD
55555	1662	3	tablespoon	tablespoon	NN
55555	1662	4	of	of	IN
55555	1662	5	butter	butter	NN
55555	1662	6	in	in	IN
55555	1662	7	a	a	DT
55555	1662	8	saucepan	saucepan	NN
55555	1662	9	;	;	:
55555	1662	10	when	when	WRB
55555	1662	11	melted	melt	VBN
55555	1662	12	add	add	VBP
55555	1662	13	1	1	CD
55555	1662	14	onion	onion	NN
55555	1662	15	cut	cut	VBN
55555	1662	16	into	into	IN
55555	1662	17	thin	thin	JJ
55555	1662	18	slices	slice	NNS
55555	1662	19	,	,	,
55555	1662	20	and	and	CC
55555	1662	21	stir	stir	VB
55555	1662	22	it	-PRON-	PRP
55555	1662	23	about	about	RB
55555	1662	24	three	three	CD
55555	1662	25	or	or	CC
55555	1662	26	four	four	CD
55555	1662	27	minutes	minute	NNS
55555	1662	28	.	.	.
55555	1663	1	Then	then	RB
55555	1663	2	add	add	VB
55555	1663	3	to	to	IN
55555	1663	4	it	-PRON-	PRP
55555	1663	5	1	1	CD
55555	1663	6	tomato	tomato	NN
55555	1663	7	which	which	WDT
55555	1663	8	has	have	VBZ
55555	1663	9	been	be	VBN
55555	1663	10	peeled	peel	VBN
55555	1663	11	and	and	CC
55555	1663	12	chopped	chop	VBN
55555	1663	13	,	,	,
55555	1663	14	1	1	CD
55555	1663	15	sweet	sweet	JJ
55555	1663	16	green	green	JJ
55555	1663	17	pepper	pepper	NN
55555	1663	18	cut	cut	NN
55555	1663	19	in	in	IN
55555	1663	20	very	very	RB
55555	1663	21	thin	thin	JJ
55555	1663	22	slices	slice	NNS
55555	1663	23	,	,	,
55555	1663	24	each	each	DT
55555	1663	25	broken	break	VBN
55555	1663	26	in	in	IN
55555	1663	27	several	several	JJ
55555	1663	28	pieces	piece	NNS
55555	1663	29	,	,	,
55555	1663	30	and	and	CC
55555	1663	31	1/2	1/2	CD
55555	1663	32	can	can	MD
55555	1663	33	of	of	IN
55555	1663	34	button	button	NN
55555	1663	35	mushrooms	mushroom	NNS
55555	1663	36	,	,	,
55555	1663	37	which	which	WDT
55555	1663	38	are	be	VBP
55555	1663	39	prepared	prepare	VBN
55555	1663	40	by	by	IN
55555	1663	41	draining	drain	VBG
55555	1663	42	and	and	CC
55555	1663	43	washing	washing	NN
55555	1663	44	and	and	CC
55555	1663	45	cutting	cut	VBG
55555	1663	46	lengthwise	lengthwise	RB
55555	1663	47	in	in	IN
55555	1663	48	3	3	CD
55555	1663	49	or	or	CC
55555	1663	50	4	4	CD
55555	1663	51	pieces	piece	NNS
55555	1663	52	.	.	.
55555	1664	1	Let	let	VB
55555	1664	2	all	all	DT
55555	1664	3	cook	cook	VB
55555	1664	4	slowly	slowly	RB
55555	1664	5	together	together	RB
55555	1664	6	for	for	IN
55555	1664	7	eight	eight	CD
55555	1664	8	or	or	CC
55555	1664	9	ten	ten	CD
55555	1664	10	minutes	minute	NNS
55555	1664	11	,	,	,
55555	1664	12	stirring	stir	VBG
55555	1664	13	carefully	carefully	RB
55555	1664	14	and	and	CC
55555	1664	15	adding	add	VBG
55555	1664	16	more	more	JJR
55555	1664	17	butter	butter	NN
55555	1664	18	if	if	IN
55555	1664	19	necessary	necessary	JJ
55555	1664	20	.	.	.
55555	1665	1	When	when	WRB
55555	1665	2	nearly	nearly	RB
55555	1665	3	cooked	cook	VBN
55555	1665	4	season	season	NN
55555	1665	5	generously	generously	RB
55555	1665	6	with	with	IN
55555	1665	7	pepper	pepper	NN
55555	1665	8	and	and	CC
55555	1665	9	salt	salt	NN
55555	1665	10	,	,	,
55555	1665	11	add	add	VB
55555	1665	12	1	1	CD
55555	1665	13	tablespoon	tablespoon	NN
55555	1665	14	of	of	IN
55555	1665	15	tomato	tomato	NN
55555	1665	16	sauce	sauce	NN
55555	1665	17	,	,	,
55555	1665	18	and	and	CC
55555	1665	19	when	when	WRB
55555	1665	20	the	the	DT
55555	1665	21	eggs	egg	NNS
55555	1665	22	are	be	VBP
55555	1665	23	removed	remove	VBN
55555	1665	24	from	from	IN
55555	1665	25	the	the	DT
55555	1665	26	oven	oven	JJ
55555	1665	27	place	place	NN
55555	1665	28	this	this	DT
55555	1665	29	garnish	garnish	NN
55555	1665	30	on	on	IN
55555	1665	31	the	the	DT
55555	1665	32	eggs	egg	NNS
55555	1665	33	,	,	,
55555	1665	34	encircling	encircle	VBG
55555	1665	35	the	the	DT
55555	1665	36	outer	outer	JJ
55555	1665	37	edge	edge	NN
55555	1665	38	.	.	.
55555	1666	1	This	this	DT
55555	1666	2	garnish	garnish	NN
55555	1666	3	can	can	MD
55555	1666	4	be	be	VB
55555	1666	5	varied	vary	VBN
55555	1666	6	as	as	IN
55555	1666	7	to	to	IN
55555	1666	8	quantities	quantity	NNS
55555	1666	9	to	to	TO
55555	1666	10	suit	suit	VB
55555	1666	11	taste	taste	NN
55555	1666	12	,	,	,
55555	1666	13	using	use	VBG
55555	1666	14	more	more	RBR
55555	1666	15	or	or	CC
55555	1666	16	less	less	JJR
55555	1666	17	tomatoes	tomato	NNS
55555	1666	18	or	or	CC
55555	1666	19	onions	onion	NNS
55555	1666	20	.	.	.
55555	1667	1	This	this	DT
55555	1667	2	is	be	VBZ
55555	1667	3	very	very	RB
55555	1667	4	nice	nice	JJ
55555	1667	5	done	do	VBN
55555	1667	6	in	in	IN
55555	1667	7	individual	individual	JJ
55555	1667	8	gratin	gratin	NN
55555	1667	9	dishes	dish	NNS
55555	1667	10	,	,	,
55555	1667	11	2	2	CD
55555	1667	12	eggs	egg	NNS
55555	1667	13	being	be	VBG
55555	1667	14	used	use	VBN
55555	1667	15	in	in	IN
55555	1667	16	each	each	DT
55555	1667	17	dish	dish	NN
55555	1667	18	.	.	.
55555	1668	1	EGGS	EGGS	NNP
55555	1668	2	IN	in	IN
55555	1668	3	SAVOURY	SAVOURY	NNP
55555	1668	4	BUTTER	BUTTER	NNP
55555	1668	5	Savoury	Savoury	NNP
55555	1668	6	butter	butter	NN
55555	1668	7	is	be	VBZ
55555	1668	8	made	make	VBN
55555	1668	9	by	by	IN
55555	1668	10	melting	melt	VBG
55555	1668	11	good	good	JJ
55555	1668	12	butter	butter	NN
55555	1668	13	,	,	,
55555	1668	14	and	and	CC
55555	1668	15	adding	add	VBG
55555	1668	16	to	to	IN
55555	1668	17	it	-PRON-	PRP
55555	1668	18	any	any	DT
55555	1668	19	chopped	chopped	JJ
55555	1668	20	herb,--chives	herb,--chives	NNP
55555	1668	21	,	,	,
55555	1668	22	parsley	parsley	NN
55555	1668	23	,	,	,
55555	1668	24	etc	etc	FW
55555	1668	25	.	.	.
55555	1669	1	Put	put	VB
55555	1669	2	a	a	DT
55555	1669	3	little	little	JJ
55555	1669	4	of	of	IN
55555	1669	5	this	this	DT
55555	1669	6	in	in	IN
55555	1669	7	individual	individual	JJ
55555	1669	8	gratin	gratin	NN
55555	1669	9	dishes	dish	NNS
55555	1669	10	,	,	,
55555	1669	11	and	and	CC
55555	1669	12	break	break	VB
55555	1669	13	into	into	IN
55555	1669	14	them	-PRON-	PRP
55555	1669	15	1	1	CD
55555	1669	16	or	or	CC
55555	1669	17	2	2	CD
55555	1669	18	eggs	egg	NNS
55555	1669	19	as	as	IN
55555	1669	20	desired	desire	VBN
55555	1669	21	.	.	.
55555	1670	1	Pour	pour	VB
55555	1670	2	a	a	DT
55555	1670	3	little	little	JJ
55555	1670	4	of	of	IN
55555	1670	5	the	the	DT
55555	1670	6	savoury	savoury	NN
55555	1670	7	butter	butter	NN
55555	1670	8	over	over	IN
55555	1670	9	the	the	DT
55555	1670	10	top	top	NN
55555	1670	11	of	of	IN
55555	1670	12	each	each	DT
55555	1670	13	egg	egg	NN
55555	1670	14	,	,	,
55555	1670	15	season	season	NN
55555	1670	16	with	with	IN
55555	1670	17	salt	salt	NN
55555	1670	18	and	and	CC
55555	1670	19	pepper	pepper	NN
55555	1670	20	,	,	,
55555	1670	21	and	and	CC
55555	1670	22	put	put	VBD
55555	1670	23	in	in	IN
55555	1670	24	the	the	DT
55555	1670	25	oven	oven	NN
55555	1670	26	until	until	IN
55555	1670	27	the	the	DT
55555	1670	28	eggs	egg	NNS
55555	1670	29	are	be	VBP
55555	1670	30	thoroughly	thoroughly	RB
55555	1670	31	set	set	VBN
55555	1670	32	.	.	.
55555	1671	1	If	if	IN
55555	1671	2	fresh	fresh	JJ
55555	1671	3	tarragon	tarragon	NN
55555	1671	4	is	be	VBZ
55555	1671	5	available	available	JJ
55555	1671	6	,	,	,
55555	1671	7	two	two	CD
55555	1671	8	nicely	nicely	RB
55555	1671	9	shaped	shape	VBN
55555	1671	10	leaves	leave	NNS
55555	1671	11	crossed	cross	VBN
55555	1671	12	on	on	IN
55555	1671	13	the	the	DT
55555	1671	14	yolk	yolk	NN
55555	1671	15	of	of	IN
55555	1671	16	the	the	DT
55555	1671	17	egg	egg	NN
55555	1671	18	make	make	VBP
55555	1671	19	a	a	DT
55555	1671	20	pretty	pretty	JJ
55555	1671	21	garnish	garnish	NN
55555	1671	22	,	,	,
55555	1671	23	or	or	CC
55555	1671	24	two	two	CD
55555	1671	25	leaves	leave	NNS
55555	1671	26	of	of	IN
55555	1671	27	lemon	lemon	NN
55555	1671	28	verbena	verbena	NNP
55555	1671	29	may	may	MD
55555	1671	30	be	be	VB
55555	1671	31	used	use	VBN
55555	1671	32	instead	instead	RB
55555	1671	33	.	.	.
55555	1672	1	EGG	EGG	NNP
55555	1672	2	MOULD	MOULD	NNP
55555	1672	3	FOR	for	IN
55555	1672	4	VEGETABLES	VEGETABLES	NNP
55555	1672	5	Make	make	VB
55555	1672	6	egg	egg	NN
55555	1672	7	mixture	mixture	NN
55555	1672	8	as	as	IN
55555	1672	9	for	for	IN
55555	1672	10	egg	egg	NN
55555	1672	11	timbales	timbale	NNS
55555	1672	12	,	,	,
55555	1672	13	and	and	CC
55555	1672	14	pour	pour	VB
55555	1672	15	into	into	IN
55555	1672	16	a	a	DT
55555	1672	17	buttered	butter	VBN
55555	1672	18	ring	ring	NN
55555	1672	19	mould	mould	NN
55555	1672	20	.	.	.
55555	1673	1	Cook	cook	VB
55555	1673	2	in	in	IN
55555	1673	3	pan	pan	NN
55555	1673	4	of	of	IN
55555	1673	5	water	water	NN
55555	1673	6	in	in	IN
55555	1673	7	the	the	DT
55555	1673	8	oven	oven	JJ
55555	1673	9	twenty	twenty	CD
55555	1673	10	minutes	minute	NNS
55555	1673	11	or	or	CC
55555	1673	12	until	until	IN
55555	1673	13	set	set	NN
55555	1673	14	,	,	,
55555	1673	15	and	and	CC
55555	1673	16	then	then	RB
55555	1673	17	turn	turn	VB
55555	1673	18	out	out	RP
55555	1673	19	onto	onto	IN
55555	1673	20	a	a	DT
55555	1673	21	hot	hot	JJ
55555	1673	22	,	,	,
55555	1673	23	round	round	JJ
55555	1673	24	,	,	,
55555	1673	25	flat	flat	JJ
55555	1673	26	dish	dish	NN
55555	1673	27	,	,	,
55555	1673	28	and	and	CC
55555	1673	29	fill	fill	VB
55555	1673	30	the	the	DT
55555	1673	31	centre	centre	NN
55555	1673	32	with	with	IN
55555	1673	33	hot	hot	JJ
55555	1673	34	button	button	NN
55555	1673	35	mushrooms	mushroom	NNS
55555	1673	36	which	which	WDT
55555	1673	37	are	be	VBP
55555	1673	38	mixed	mix	VBN
55555	1673	39	with	with	IN
55555	1673	40	tomato	tomato	NN
55555	1673	41	sauce	sauce	NN
55555	1673	42	,	,	,
55555	1673	43	or	or	CC
55555	1673	44	with	with	IN
55555	1673	45	peas	pea	NNS
55555	1673	46	,	,	,
55555	1673	47	either	either	CC
55555	1673	48	with	with	IN
55555	1673	49	or	or	CC
55555	1673	50	without	without	IN
55555	1673	51	the	the	DT
55555	1673	52	sauce	sauce	NN
55555	1673	53	.	.	.
55555	1674	1	CANUCK	CANUCK	NNP
55555	1674	2	EGG	EGG	NNP
55555	1674	3	TOAST	TOAST	NNP
55555	1674	4	Sprinkle	sprinkle	JJ
55555	1674	5	fresh	fresh	JJ
55555	1674	6	toast	toast	NN
55555	1674	7	with	with	IN
55555	1674	8	walnut	walnut	NNP
55555	1674	9	,	,	,
55555	1674	10	mushroom	mushroom	NN
55555	1674	11	,	,	,
55555	1674	12	or	or	CC
55555	1674	13	any	any	DT
55555	1674	14	savoury	savoury	NN
55555	1674	15	catsup	catsup	NN
55555	1674	16	,	,	,
55555	1674	17	then	then	RB
55555	1674	18	heap	heap	VB
55555	1674	19	on	on	IN
55555	1674	20	it	-PRON-	PRP
55555	1674	21	nicely	nicely	RB
55555	1674	22	scrambled	scramble	VBN
55555	1674	23	eggs	egg	NNS
55555	1674	24	in	in	IN
55555	1674	25	which	which	WDT
55555	1674	26	milk	milk	NN
55555	1674	27	has	have	VBZ
55555	1674	28	been	be	VBN
55555	1674	29	used	use	VBN
55555	1674	30	,	,	,
55555	1674	31	and	and	CC
55555	1674	32	on	on	IN
55555	1674	33	top	top	JJ
55555	1674	34	put	put	VB
55555	1674	35	a	a	DT
55555	1674	36	generous	generous	JJ
55555	1674	37	layer	layer	NN
55555	1674	38	of	of	IN
55555	1674	39	grated	grate	VBN
55555	1674	40	cheese	cheese	NN
55555	1674	41	;	;	:
55555	1674	42	season	season	NN
55555	1674	43	with	with	IN
55555	1674	44	pepper	pepper	NN
55555	1674	45	and	and	CC
55555	1674	46	salt	salt	NN
55555	1674	47	,	,	,
55555	1674	48	and	and	CC
55555	1674	49	put	put	VBD
55555	1674	50	under	under	IN
55555	1674	51	the	the	DT
55555	1674	52	oven	oven	JJ
55555	1674	53	flame	flame	NN
55555	1674	54	of	of	IN
55555	1674	55	a	a	DT
55555	1674	56	gas	gas	NN
55555	1674	57	stove	stove	NN
55555	1674	58	.	.	.
55555	1675	1	Let	let	VB
55555	1675	2	the	the	DT
55555	1675	3	cheese	cheese	NN
55555	1675	4	brown	brown	NN
55555	1675	5	,	,	,
55555	1675	6	then	then	RB
55555	1675	7	remove	remove	VB
55555	1675	8	and	and	CC
55555	1675	9	garnish	garnish	VB
55555	1675	10	the	the	DT
55555	1675	11	top	top	NN
55555	1675	12	with	with	IN
55555	1675	13	slices	slice	NNS
55555	1675	14	cut	cut	VBN
55555	1675	15	from	from	IN
55555	1675	16	black	black	JJ
55555	1675	17	pickled	pickle	VBN
55555	1675	18	walnuts	walnut	NNS
55555	1675	19	,	,	,
55555	1675	20	or	or	CC
55555	1675	21	a	a	DT
55555	1675	22	few	few	JJ
55555	1675	23	capers	caper	NNS
55555	1675	24	,	,	,
55555	1675	25	or	or	CC
55555	1675	26	with	with	IN
55555	1675	27	thin	thin	JJ
55555	1675	28	strips	strip	NNS
55555	1675	29	of	of	IN
55555	1675	30	pimentos	pimento	NNS
55555	1675	31	,	,	,
55555	1675	32	or	or	CC
55555	1675	33	chopped	chop	VBD
55555	1675	34	chives	chive	NNS
55555	1675	35	.	.	.
55555	1676	1	ESCALLOPED	ESCALLOPED	NNP
55555	1676	2	EGGS	EGGS	NNP
55555	1676	3	Hard	Hard	NNP
55555	1676	4	boil	boil	NN
55555	1676	5	8	8	CD
55555	1676	6	eggs	egg	NNS
55555	1676	7	,	,	,
55555	1676	8	cut	cut	VB
55555	1676	9	the	the	DT
55555	1676	10	whites	white	NNS
55555	1676	11	into	into	IN
55555	1676	12	medium	medium	NN
55555	1676	13	-	-	HYPH
55555	1676	14	sized	sized	JJ
55555	1676	15	pieces	piece	NNS
55555	1676	16	,	,	,
55555	1676	17	and	and	CC
55555	1676	18	press	press	VB
55555	1676	19	the	the	DT
55555	1676	20	yolks	yolk	NNS
55555	1676	21	through	through	IN
55555	1676	22	a	a	DT
55555	1676	23	sieve	sieve	NN
55555	1676	24	or	or	CC
55555	1676	25	ricer	ricer	NN
55555	1676	26	.	.	.
55555	1677	1	Put	put	NN
55555	1677	2	1	1	CD
55555	1677	3	cup	cup	NN
55555	1677	4	of	of	IN
55555	1677	5	milk	milk	NN
55555	1677	6	in	in	IN
55555	1677	7	a	a	DT
55555	1677	8	double	double	JJ
55555	1677	9	boiler	boiler	NN
55555	1677	10	,	,	,
55555	1677	11	and	and	CC
55555	1677	12	with	with	IN
55555	1677	13	it	-PRON-	PRP
55555	1677	14	1	1	CD
55555	1677	15	tablespoon	tablespoon	NN
55555	1677	16	of	of	IN
55555	1677	17	finely	finely	RB
55555	1677	18	minced	mince	VBN
55555	1677	19	onion	onion	NN
55555	1677	20	,	,	,
55555	1677	21	shallot	shallot	NN
55555	1677	22	,	,	,
55555	1677	23	or	or	CC
55555	1677	24	chives	chive	NNS
55555	1677	25	.	.	.
55555	1678	1	When	when	WRB
55555	1678	2	the	the	DT
55555	1678	3	milk	milk	NN
55555	1678	4	boils	boil	VBZ
55555	1678	5	add	add	VB
55555	1678	6	to	to	IN
55555	1678	7	it	-PRON-	PRP
55555	1678	8	1	1	CD
55555	1678	9	tablespoon	tablespoon	NN
55555	1678	10	of	of	IN
55555	1678	11	thickening	thicken	VBG
55555	1678	12	flour	flour	NN
55555	1678	13	dissolved	dissolve	VBN
55555	1678	14	in	in	IN
55555	1678	15	a	a	DT
55555	1678	16	little	little	JJ
55555	1678	17	milk	milk	NN
55555	1678	18	and	and	CC
55555	1678	19	stir	stir	NN
55555	1678	20	until	until	IN
55555	1678	21	thickened	thicken	VBN
55555	1678	22	.	.	.
55555	1679	1	Season	season	NN
55555	1679	2	with	with	IN
55555	1679	3	1/2	1/2	CD
55555	1679	4	teaspoon	teaspoon	NN
55555	1679	5	of	of	IN
55555	1679	6	salt	salt	NN
55555	1679	7	,	,	,
55555	1679	8	1/4	1/4	CD
55555	1679	9	teaspoon	teaspoon	NN
55555	1679	10	of	of	IN
55555	1679	11	pepper	pepper	NN
55555	1679	12	,	,	,
55555	1679	13	a	a	DT
55555	1679	14	dash	dash	NN
55555	1679	15	of	of	IN
55555	1679	16	paprika	paprika	NNS
55555	1679	17	,	,	,
55555	1679	18	and	and	CC
55555	1679	19	stir	stir	VB
55555	1679	20	in	in	IN
55555	1679	21	the	the	DT
55555	1679	22	riced	rice	VBN
55555	1679	23	egg	egg	NN
55555	1679	24	-	-	HYPH
55555	1679	25	yolks	yolk	NNS
55555	1679	26	and	and	CC
55555	1679	27	the	the	DT
55555	1679	28	diced	diced	JJ
55555	1679	29	whites	white	NNS
55555	1679	30	.	.	.
55555	1680	1	Serve	serve	VB
55555	1680	2	in	in	IN
55555	1680	3	small	small	JJ
55555	1680	4	dishes	dish	NNS
55555	1680	5	,	,	,
55555	1680	6	or	or	CC
55555	1680	7	covered	cover	VBN
55555	1680	8	with	with	IN
55555	1680	9	crumbs	crumb	NNS
55555	1680	10	and	and	CC
55555	1680	11	browned	brown	VBN
55555	1680	12	in	in	IN
55555	1680	13	the	the	DT
55555	1680	14	oven	oven	NN
55555	1680	15	,	,	,
55555	1680	16	or	or	CC
55555	1680	17	on	on	IN
55555	1680	18	rounds	round	NNS
55555	1680	19	of	of	IN
55555	1680	20	toast	toast	NN
55555	1680	21	.	.	.
55555	1681	1	One	one	CD
55555	1681	2	or	or	CC
55555	1681	3	2	2	CD
55555	1681	4	sweet	sweet	JJ
55555	1681	5	green	green	JJ
55555	1681	6	peppers	pepper	NNS
55555	1681	7	finely	finely	RB
55555	1681	8	chopped	chop	VBD
55555	1681	9	vary	vary	VBP
55555	1681	10	this	this	DT
55555	1681	11	dish	dish	NN
55555	1681	12	.	.	.
55555	1682	1	I	-PRON-	PRP
55555	1682	2	would	would	MD
55555	1682	3	not	not	RB
55555	1682	4	enter	enter	VB
55555	1682	5	on	on	IN
55555	1682	6	my	-PRON-	PRP$
55555	1682	7	list	list	NN
55555	1682	8	of	of	IN
55555	1682	9	friends	friend	NNS
55555	1682	10	,	,	,
55555	1682	11	though	though	IN
55555	1682	12	graced	grace	VBN
55555	1682	13	with	with	IN
55555	1682	14	polished	polished	JJ
55555	1682	15	manners	manner	NNS
55555	1682	16	and	and	CC
55555	1682	17	fine	fine	JJ
55555	1682	18	sense	sense	NN
55555	1682	19	,	,	,
55555	1682	20	yet	yet	CC
55555	1682	21	wanting	want	VBG
55555	1682	22	sensibility	sensibility	NN
55555	1682	23	,	,	,
55555	1682	24	the	the	DT
55555	1682	25	man	man	NN
55555	1682	26	who	who	WP
55555	1682	27	needlessly	needlessly	RB
55555	1682	28	sets	set	VBZ
55555	1682	29	foot	foot	NN
55555	1682	30	upon	upon	IN
55555	1682	31	a	a	DT
55555	1682	32	worm	worm	NN
55555	1682	33	.	.	.
55555	1683	1	Cowper	cowper	NN
55555	1683	2	.	.	.
55555	1684	1	CHEESE	cheese	NN
55555	1684	2	CHEESE	cheese	NN
55555	1684	3	RAMEKINS	ramekin	NNS
55555	1684	4	Take	take	VBP
55555	1684	5	1	1	CD
55555	1684	6	cup	cup	NN
55555	1684	7	of	of	IN
55555	1684	8	bread	bread	NN
55555	1684	9	crumbs	crumb	NNS
55555	1684	10	and	and	CC
55555	1684	11	1	1	CD
55555	1684	12	cup	cup	NN
55555	1684	13	of	of	IN
55555	1684	14	milk	milk	NN
55555	1684	15	,	,	,
55555	1684	16	and	and	CC
55555	1684	17	cook	cook	VB
55555	1684	18	together	together	RB
55555	1684	19	until	until	IN
55555	1684	20	smooth	smooth	JJ
55555	1684	21	;	;	:
55555	1684	22	then	then	RB
55555	1684	23	add	add	VB
55555	1684	24	2	2	CD
55555	1684	25	tablespoons	tablespoon	NNS
55555	1684	26	of	of	IN
55555	1684	27	melted	melted	JJ
55555	1684	28	butter	butter	NN
55555	1684	29	,	,	,
55555	1684	30	1	1	CD
55555	1684	31	scant	scant	JJ
55555	1684	32	teaspoon	teaspoon	NN
55555	1684	33	of	of	IN
55555	1684	34	mustard	mustard	NN
55555	1684	35	,	,	,
55555	1684	36	and	and	CC
55555	1684	37	6	6	CD
55555	1684	38	tablespoons	tablespoon	NNS
55555	1684	39	of	of	IN
55555	1684	40	grated	grate	VBN
55555	1684	41	cheese	cheese	NN
55555	1684	42	.	.	.
55555	1685	1	Stir	stir	VB
55555	1685	2	over	over	IN
55555	1685	3	the	the	DT
55555	1685	4	fire	fire	NN
55555	1685	5	for	for	IN
55555	1685	6	one	one	CD
55555	1685	7	minute	minute	NN
55555	1685	8	,	,	,
55555	1685	9	then	then	RB
55555	1685	10	remove	remove	VB
55555	1685	11	,	,	,
55555	1685	12	and	and	CC
55555	1685	13	add	add	VB
55555	1685	14	salt	salt	NN
55555	1685	15	and	and	CC
55555	1685	16	cayenne	cayenne	NN
55555	1685	17	pepper	pepper	NN
55555	1685	18	,	,	,
55555	1685	19	and	and	CC
55555	1685	20	the	the	DT
55555	1685	21	lightly	lightly	RB
55555	1685	22	beaten	beat	VBN
55555	1685	23	yolks	yolk	NNS
55555	1685	24	of	of	IN
55555	1685	25	2	2	CD
55555	1685	26	eggs	egg	NNS
55555	1685	27	;	;	:
55555	1685	28	afterwards	afterwards	RB
55555	1685	29	stir	stir	VB
55555	1685	30	in	in	RP
55555	1685	31	with	with	IN
55555	1685	32	a	a	DT
55555	1685	33	fork	fork	NN
55555	1685	34	the	the	DT
55555	1685	35	whites	white	NNS
55555	1685	36	of	of	IN
55555	1685	37	the	the	DT
55555	1685	38	eggs	egg	NNS
55555	1685	39	,	,	,
55555	1685	40	beaten	beat	VBN
55555	1685	41	to	to	IN
55555	1685	42	a	a	DT
55555	1685	43	stiff	stiff	JJ
55555	1685	44	froth	froth	NN
55555	1685	45	.	.	.
55555	1686	1	Pour	pour	VB
55555	1686	2	into	into	IN
55555	1686	3	ramekin	ramekin	NN
55555	1686	4	dishes	dish	NNS
55555	1686	5	,	,	,
55555	1686	6	and	and	CC
55555	1686	7	bake	bake	VB
55555	1686	8	for	for	IN
55555	1686	9	fifteen	fifteen	CD
55555	1686	10	minutes	minute	NNS
55555	1686	11	in	in	IN
55555	1686	12	a	a	DT
55555	1686	13	moderate	moderate	JJ
55555	1686	14	oven	oven	NN
55555	1686	15	,	,	,
55555	1686	16	or	or	CC
55555	1686	17	cook	cook	VB
55555	1686	18	and	and	CC
55555	1686	19	serve	serve	VB
55555	1686	20	in	in	IN
55555	1686	21	a	a	DT
55555	1686	22	baking	baking	NN
55555	1686	23	dish	dish	NN
55555	1686	24	.	.	.
55555	1687	1	BAKED	baked	JJ
55555	1687	2	CHEESE	cheese	NN
55555	1687	3	AND	and	CC
55555	1687	4	BREAD	BREAD	NNP
55555	1687	5	Soak	Soak	NNP
55555	1687	6	1	1	CD
55555	1687	7	cup	cup	NN
55555	1687	8	of	of	IN
55555	1687	9	bread	bread	NN
55555	1687	10	crumbs	crumb	VBZ
55555	1687	11	for	for	IN
55555	1687	12	two	two	CD
55555	1687	13	or	or	CC
55555	1687	14	three	three	CD
55555	1687	15	minutes	minute	NNS
55555	1687	16	in	in	IN
55555	1687	17	2	2	CD
55555	1687	18	cups	cup	NNS
55555	1687	19	of	of	IN
55555	1687	20	milk	milk	NN
55555	1687	21	,	,	,
55555	1687	22	then	then	RB
55555	1687	23	beat	beat	VBD
55555	1687	24	in	in	IN
55555	1687	25	the	the	DT
55555	1687	26	yolks	yolk	NNS
55555	1687	27	of	of	IN
55555	1687	28	2	2	CD
55555	1687	29	eggs	egg	NNS
55555	1687	30	thoroughly	thoroughly	RB
55555	1687	31	beaten	beat	VBN
55555	1687	32	,	,	,
55555	1687	33	and	and	CC
55555	1687	34	1	1	CD
55555	1687	35	cup	cup	NN
55555	1687	36	of	of	IN
55555	1687	37	grated	grate	VBN
55555	1687	38	cheese	cheese	NN
55555	1687	39	,	,	,
55555	1687	40	and	and	CC
55555	1687	41	lastly	lastly	RB
55555	1687	42	the	the	DT
55555	1687	43	whites	white	NNS
55555	1687	44	of	of	IN
55555	1687	45	the	the	DT
55555	1687	46	2	2	CD
55555	1687	47	eggs	egg	NNS
55555	1687	48	beaten	beat	VBN
55555	1687	49	to	to	IN
55555	1687	50	a	a	DT
55555	1687	51	stiff	stiff	JJ
55555	1687	52	froth	froth	NN
55555	1687	53	.	.	.
55555	1688	1	Put	put	VB
55555	1688	2	into	into	IN
55555	1688	3	a	a	DT
55555	1688	4	buttered	butter	VBN
55555	1688	5	baking	baking	NN
55555	1688	6	dish	dish	NN
55555	1688	7	,	,	,
55555	1688	8	dot	dot	VBP
55555	1688	9	the	the	DT
55555	1688	10	top	top	NN
55555	1688	11	with	with	IN
55555	1688	12	butter	butter	NN
55555	1688	13	,	,	,
55555	1688	14	sprinkle	sprinkle	VB
55555	1688	15	with	with	IN
55555	1688	16	bread	bread	NN
55555	1688	17	crumbs	crumb	NNS
55555	1688	18	,	,	,
55555	1688	19	and	and	CC
55555	1688	20	bake	bake	VB
55555	1688	21	until	until	IN
55555	1688	22	a	a	DT
55555	1688	23	light	light	JJ
55555	1688	24	brown	brown	NN
55555	1688	25	,	,	,
55555	1688	26	which	which	WDT
55555	1688	27	will	will	MD
55555	1688	28	be	be	VB
55555	1688	29	in	in	IN
55555	1688	30	from	from	IN
55555	1688	31	twenty	twenty	CD
55555	1688	32	minutes	minute	NNS
55555	1688	33	to	to	TO
55555	1688	34	half	half	PDT
55555	1688	35	an	an	DT
55555	1688	36	hour	hour	NN
55555	1688	37	.	.	.
55555	1689	1	CHEESE	CHEESE	NNP
55555	1689	2	FONDU	FONDU	NNP
55555	1689	3	Put	Put	VBD
55555	1689	4	1	1	CD
55555	1689	5	tablespoon	tablespoon	NN
55555	1689	6	of	of	IN
55555	1689	7	butter	butter	NN
55555	1689	8	in	in	IN
55555	1689	9	a	a	DT
55555	1689	10	saucepan	saucepan	NN
55555	1689	11	,	,	,
55555	1689	12	and	and	CC
55555	1689	13	when	when	WRB
55555	1689	14	melted	melt	VBN
55555	1689	15	add	add	NN
55555	1689	16	1	1	CD
55555	1689	17	cup	cup	NN
55555	1689	18	of	of	IN
55555	1689	19	milk	milk	NN
55555	1689	20	,	,	,
55555	1689	21	or	or	CC
55555	1689	22	cream	cream	NN
55555	1689	23	if	if	IN
55555	1689	24	desired	desire	VBN
55555	1689	25	,	,	,
55555	1689	26	1	1	CD
55555	1689	27	cup	cup	NN
55555	1689	28	of	of	IN
55555	1689	29	fine	fine	JJ
55555	1689	30	bread	bread	NN
55555	1689	31	crumbs	crumb	VBZ
55555	1689	32	,	,	,
55555	1689	33	2	2	CD
55555	1689	34	cups	cup	NNS
55555	1689	35	of	of	IN
55555	1689	36	grated	grate	VBN
55555	1689	37	cheese	cheese	NN
55555	1689	38	,	,	,
55555	1689	39	1/2	1/2	CD
55555	1689	40	teaspoon	teaspoon	NN
55555	1689	41	of	of	IN
55555	1689	42	salt	salt	NN
55555	1689	43	,	,	,
55555	1689	44	1/2	1/2	CD
55555	1689	45	teaspoon	teaspoon	NN
55555	1689	46	of	of	IN
55555	1689	47	dry	dry	JJ
55555	1689	48	mustard	mustard	NN
55555	1689	49	,	,	,
55555	1689	50	and	and	CC
55555	1689	51	some	some	DT
55555	1689	52	cayenne	cayenne	NN
55555	1689	53	pepper	pepper	NN
55555	1689	54	.	.	.
55555	1690	1	Stir	stir	VB
55555	1690	2	constantly	constantly	RB
55555	1690	3	until	until	IN
55555	1690	4	well	well	RB
55555	1690	5	heated	heat	VBN
55555	1690	6	through	through	RB
55555	1690	7	,	,	,
55555	1690	8	and	and	CC
55555	1690	9	then	then	RB
55555	1690	10	add	add	VB
55555	1690	11	2	2	CD
55555	1690	12	lightly	lightly	RB
55555	1690	13	beaten	beat	VBN
55555	1690	14	eggs	egg	NNS
55555	1690	15	,	,	,
55555	1690	16	and	and	CC
55555	1690	17	serve	serve	VB
55555	1690	18	on	on	IN
55555	1690	19	rounds	round	NNS
55555	1690	20	of	of	IN
55555	1690	21	toast	toast	NN
55555	1690	22	.	.	.
55555	1691	1	CHEESE	cheese	NN
55555	1691	2	RELISH	RELISH	NNS
55555	1691	3	Put	put	NN
55555	1691	4	1	1	CD
55555	1691	5	cup	cup	NN
55555	1691	6	of	of	IN
55555	1691	7	milk	milk	NN
55555	1691	8	into	into	IN
55555	1691	9	a	a	DT
55555	1691	10	double	double	JJ
55555	1691	11	boiler	boiler	NN
55555	1691	12	,	,	,
55555	1691	13	season	season	NN
55555	1691	14	with	with	IN
55555	1691	15	pepper	pepper	NN
55555	1691	16	and	and	CC
55555	1691	17	salt	salt	NN
55555	1691	18	,	,	,
55555	1691	19	and	and	CC
55555	1691	20	when	when	WRB
55555	1691	21	hot	hot	JJ
55555	1691	22	stir	stir	NN
55555	1691	23	in	in	IN
55555	1691	24	1	1	CD
55555	1691	25	cup	cup	NN
55555	1691	26	of	of	IN
55555	1691	27	grated	grate	VBN
55555	1691	28	cheese	cheese	NN
55555	1691	29	,	,	,
55555	1691	30	and	and	CC
55555	1691	31	let	let	VB
55555	1691	32	cook	cook	NN
55555	1691	33	for	for	IN
55555	1691	34	five	five	CD
55555	1691	35	minutes	minute	NNS
55555	1691	36	;	;	:
55555	1691	37	then	then	RB
55555	1691	38	add	add	VB
55555	1691	39	3	3	CD
55555	1691	40	crumbed	crumbed	JJ
55555	1691	41	soda	soda	NN
55555	1691	42	crackers	cracker	NNS
55555	1691	43	and	and	CC
55555	1691	44	serve	serve	VB
55555	1691	45	on	on	IN
55555	1691	46	toast	toast	NN
55555	1691	47	,	,	,
55555	1691	48	with	with	IN
55555	1691	49	a	a	DT
55555	1691	50	sprinkling	sprinkling	NN
55555	1691	51	of	of	IN
55555	1691	52	paprika	paprika	NNS
55555	1691	53	.	.	.
55555	1692	1	CHEESE	cheese	NN
55555	1692	2	MÉRINGUES	méringue	NNS
55555	1692	3	Beat	beat	VBP
55555	1692	4	the	the	DT
55555	1692	5	whites	white	NNS
55555	1692	6	of	of	IN
55555	1692	7	2	2	CD
55555	1692	8	eggs	egg	NNS
55555	1692	9	to	to	IN
55555	1692	10	a	a	DT
55555	1692	11	stiff	stiff	JJ
55555	1692	12	froth	froth	NN
55555	1692	13	,	,	,
55555	1692	14	and	and	CC
55555	1692	15	stir	stir	VB
55555	1692	16	into	into	IN
55555	1692	17	them	-PRON-	PRP
55555	1692	18	with	with	IN
55555	1692	19	a	a	DT
55555	1692	20	fork	fork	NN
55555	1692	21	2	2	CD
55555	1692	22	tablespoons	tablespoon	NNS
55555	1692	23	of	of	IN
55555	1692	24	Parmesan	Parmesan	NNP
55555	1692	25	or	or	CC
55555	1692	26	grated	grate	VBN
55555	1692	27	cheese	cheese	NN
55555	1692	28	,	,	,
55555	1692	29	2	2	CD
55555	1692	30	drops	drop	NNS
55555	1692	31	of	of	IN
55555	1692	32	tabasco	tabasco	NNP
55555	1692	33	,	,	,
55555	1692	34	a	a	DT
55555	1692	35	little	little	JJ
55555	1692	36	salt	salt	NN
55555	1692	37	and	and	CC
55555	1692	38	paprika	paprika	NNS
55555	1692	39	;	;	:
55555	1692	40	drop	drop	VB
55555	1692	41	1	1	CD
55555	1692	42	tablespoon	tablespoon	NN
55555	1692	43	at	at	IN
55555	1692	44	a	a	DT
55555	1692	45	time	time	NN
55555	1692	46	into	into	IN
55555	1692	47	hot	hot	JJ
55555	1692	48	fat	fat	NN
55555	1692	49	,	,	,
55555	1692	50	and	and	CC
55555	1692	51	fry	fry	VB
55555	1692	52	until	until	IN
55555	1692	53	brown	brown	NNP
55555	1692	54	;	;	:
55555	1692	55	then	then	RB
55555	1692	56	drain	drain	VB
55555	1692	57	and	and	CC
55555	1692	58	sprinkle	sprinkle	VBP
55555	1692	59	with	with	IN
55555	1692	60	fresh	fresh	JJ
55555	1692	61	salt	salt	NN
55555	1692	62	and	and	CC
55555	1692	63	paprika	paprika	NNS
55555	1692	64	before	before	IN
55555	1692	65	serving	serve	VBG
55555	1692	66	.	.	.
55555	1693	1	CREAMED	CREAMED	NNS
55555	1693	2	CHEESE	cheese	NN
55555	1693	3	Make	make	VBP
55555	1693	4	2	2	CD
55555	1693	5	cups	cup	NNS
55555	1693	6	of	of	IN
55555	1693	7	well	well	RB
55555	1693	8	-	-	HYPH
55555	1693	9	seasoned	season	VBN
55555	1693	10	white	white	JJ
55555	1693	11	sauce	sauce	NN
55555	1693	12	,	,	,
55555	1693	13	add	add	VB
55555	1693	14	a	a	DT
55555	1693	15	few	few	JJ
55555	1693	16	drops	drop	NNS
55555	1693	17	of	of	IN
55555	1693	18	golden	golden	JJ
55555	1693	19	yellow	yellow	JJ
55555	1693	20	colouring	colouring	NN
55555	1693	21	,	,	,
55555	1693	22	stir	stir	VB
55555	1693	23	into	into	IN
55555	1693	24	it	-PRON-	PRP
55555	1693	25	1/2	1/2	CD
55555	1693	26	cup	cup	NN
55555	1693	27	of	of	IN
55555	1693	28	cheese	cheese	NN
55555	1693	29	cut	cut	NN
55555	1693	30	into	into	IN
55555	1693	31	dice	dice	NN
55555	1693	32	(	(	-LRB-
55555	1693	33	or	or	CC
55555	1693	34	grated	grate	VBN
55555	1693	35	if	if	IN
55555	1693	36	preferred	prefer	VBN
55555	1693	37	)	)	-RRB-
55555	1693	38	,	,	,
55555	1693	39	and	and	CC
55555	1693	40	when	when	WRB
55555	1693	41	the	the	DT
55555	1693	42	cheese	cheese	NN
55555	1693	43	is	be	VBZ
55555	1693	44	softened	soften	VBN
55555	1693	45	and	and	CC
55555	1693	46	hot	hot	JJ
55555	1693	47	serve	serve	NN
55555	1693	48	on	on	IN
55555	1693	49	rounds	round	NNS
55555	1693	50	of	of	IN
55555	1693	51	toast	toast	NN
55555	1693	52	and	and	CC
55555	1693	53	sprinkle	sprinkle	VB
55555	1693	54	with	with	IN
55555	1693	55	paprika	paprika	NNP
55555	1693	56	.	.	.
55555	1694	1	CHEESE	cheese	NN
55555	1694	2	PANCAKES	pancake	NNS
55555	1694	3	Make	make	VBP
55555	1694	4	small	small	JJ
55555	1694	5	pancakes	pancake	NNS
55555	1694	6	of	of	IN
55555	1694	7	1	1	CD
55555	1694	8	cup	cup	NN
55555	1694	9	of	of	IN
55555	1694	10	milk	milk	NN
55555	1694	11	,	,	,
55555	1694	12	1	1	CD
55555	1694	13	egg	egg	NN
55555	1694	14	,	,	,
55555	1694	15	and	and	CC
55555	1694	16	enough	enough	JJ
55555	1694	17	flour	flour	NN
55555	1694	18	to	to	TO
55555	1694	19	thicken	thicken	VB
55555	1694	20	,	,	,
55555	1694	21	and	and	CC
55555	1694	22	spread	spread	VBD
55555	1694	23	them	-PRON-	PRP
55555	1694	24	with	with	IN
55555	1694	25	grated	grate	VBN
55555	1694	26	cheese	cheese	NN
55555	1694	27	moistened	moisten	VBN
55555	1694	28	with	with	IN
55555	1694	29	a	a	DT
55555	1694	30	little	little	JJ
55555	1694	31	melted	melted	JJ
55555	1694	32	butter	butter	NN
55555	1694	33	;	;	:
55555	1694	34	sprinkle	sprinkle	VB
55555	1694	35	chopped	chop	VBN
55555	1694	36	chives	chive	NNS
55555	1694	37	mixed	mix	VBN
55555	1694	38	with	with	IN
55555	1694	39	parsley	parsley	NN
55555	1694	40	over	over	IN
55555	1694	41	the	the	DT
55555	1694	42	cheese	cheese	NN
55555	1694	43	,	,	,
55555	1694	44	and	and	CC
55555	1694	45	a	a	DT
55555	1694	46	dash	dash	NN
55555	1694	47	of	of	IN
55555	1694	48	any	any	DT
55555	1694	49	savoury	savoury	NN
55555	1694	50	catsup	catsup	NN
55555	1694	51	(	(	-LRB-
55555	1694	52	if	if	IN
55555	1694	53	liked	like	VBN
55555	1694	54	)	)	-RRB-
55555	1694	55	,	,	,
55555	1694	56	season	season	NN
55555	1694	57	with	with	IN
55555	1694	58	salt	salt	NN
55555	1694	59	and	and	CC
55555	1694	60	pepper	pepper	NN
55555	1694	61	,	,	,
55555	1694	62	roll	roll	VB
55555	1694	63	the	the	DT
55555	1694	64	pancakes	pancake	NNS
55555	1694	65	after	after	IN
55555	1694	66	cooking	cooking	NN
55555	1694	67	,	,	,
55555	1694	68	and	and	CC
55555	1694	69	serve	serve	VB
55555	1694	70	as	as	IN
55555	1694	71	a	a	DT
55555	1694	72	savoury	savoury	NN
55555	1694	73	or	or	CC
55555	1694	74	luncheon	luncheon	NN
55555	1694	75	dish	dish	NN
55555	1694	76	.	.	.
55555	1695	1	COTTAGE	cottage	NN
55555	1695	2	CHEESE	CHEESE	NNS
55555	1695	3	Take	take	VBP
55555	1695	4	2	2	CD
55555	1695	5	quarts	quart	NNS
55555	1695	6	or	or	CC
55555	1695	7	more	more	JJR
55555	1695	8	of	of	IN
55555	1695	9	sour	sour	JJ
55555	1695	10	milk	milk	NN
55555	1695	11	or	or	CC
55555	1695	12	cream	cream	NN
55555	1695	13	,	,	,
55555	1695	14	and	and	CC
55555	1695	15	add	add	VB
55555	1695	16	to	to	IN
55555	1695	17	it	-PRON-	PRP
55555	1695	18	the	the	DT
55555	1695	19	same	same	JJ
55555	1695	20	quantity	quantity	NN
55555	1695	21	of	of	IN
55555	1695	22	rapidly	rapidly	RB
55555	1695	23	boiling	boil	VBG
55555	1695	24	water	water	NN
55555	1695	25	,	,	,
55555	1695	26	turn	turn	VB
55555	1695	27	into	into	IN
55555	1695	28	a	a	DT
55555	1695	29	straining	strain	VBG
55555	1695	30	-	-	HYPH
55555	1695	31	bag	bag	NN
55555	1695	32	,	,	,
55555	1695	33	and	and	CC
55555	1695	34	hang	hang	VB
55555	1695	35	up	up	RP
55555	1695	36	until	until	IN
55555	1695	37	dry	dry	JJ
55555	1695	38	.	.	.
55555	1696	1	When	when	WRB
55555	1696	2	ready	ready	JJ
55555	1696	3	to	to	TO
55555	1696	4	use	use	VB
55555	1696	5	,	,	,
55555	1696	6	turn	turn	VB
55555	1696	7	out	out	IN
55555	1696	8	of	of	IN
55555	1696	9	the	the	DT
55555	1696	10	bag	bag	NN
55555	1696	11	and	and	CC
55555	1696	12	rub	rub	VB
55555	1696	13	until	until	IN
55555	1696	14	smooth	smooth	JJ
55555	1696	15	;	;	:
55555	1696	16	add	add	VB
55555	1696	17	a	a	DT
55555	1696	18	seasoning	seasoning	NN
55555	1696	19	of	of	IN
55555	1696	20	salt	salt	NN
55555	1696	21	and	and	CC
55555	1696	22	pepper	pepper	NN
55555	1696	23	and	and	CC
55555	1696	24	a	a	DT
55555	1696	25	little	little	JJ
55555	1696	26	sweet	sweet	JJ
55555	1696	27	cream	cream	NN
55555	1696	28	.	.	.
55555	1697	1	Beat	beat	NN
55555	1697	2	until	until	IN
55555	1697	3	light	light	NN
55555	1697	4	and	and	CC
55555	1697	5	serve	serve	VB
55555	1697	6	ice	ice	NN
55555	1697	7	-	-	HYPH
55555	1697	8	cold	cold	JJ
55555	1697	9	.	.	.
55555	1698	1	A	a	DT
55555	1698	2	little	little	JJ
55555	1698	3	cream	cream	NN
55555	1698	4	can	can	MD
55555	1698	5	be	be	VB
55555	1698	6	served	serve	VBN
55555	1698	7	to	to	TO
55555	1698	8	eat	eat	VB
55555	1698	9	upon	upon	IN
55555	1698	10	it	-PRON-	PRP
55555	1698	11	,	,	,
55555	1698	12	if	if	IN
55555	1698	13	liked	like	VBN
55555	1698	14	.	.	.
55555	1699	1	This	this	DT
55555	1699	2	can	can	MD
55555	1699	3	also	also	RB
55555	1699	4	be	be	VB
55555	1699	5	made	make	VBN
55555	1699	6	by	by	IN
55555	1699	7	heating	heat	VBG
55555	1699	8	the	the	DT
55555	1699	9	sour	sour	JJ
55555	1699	10	milk	milk	NN
55555	1699	11	or	or	CC
55555	1699	12	cream	cream	NN
55555	1699	13	and	and	CC
55555	1699	14	using	use	VBG
55555	1699	15	no	no	DT
55555	1699	16	water	water	NN
55555	1699	17	,	,	,
55555	1699	18	but	but	CC
55555	1699	19	the	the	DT
55555	1699	20	milk	milk	NN
55555	1699	21	must	must	MD
55555	1699	22	only	only	RB
55555	1699	23	be	be	VB
55555	1699	24	heated	heat	VBN
55555	1699	25	enough	enough	RB
55555	1699	26	to	to	TO
55555	1699	27	separate	separate	VB
55555	1699	28	and	and	CC
55555	1699	29	not	not	RB
55555	1699	30	enough	enough	JJ
55555	1699	31	to	to	TO
55555	1699	32	boil	boil	VB
55555	1699	33	.	.	.
55555	1700	1	WELSH	WELSH	NNP
55555	1700	2	RAREBIT	RAREBIT	NNP
55555	1700	3	Cut	Cut	NNP
55555	1700	4	in	in	IN
55555	1700	5	very	very	RB
55555	1700	6	small	small	JJ
55555	1700	7	thin	thin	JJ
55555	1700	8	pieces	piece	NNS
55555	1700	9	1	1	CD
55555	1700	10	pound	pound	NN
55555	1700	11	of	of	IN
55555	1700	12	American	american	JJ
55555	1700	13	cheese	cheese	NN
55555	1700	14	;	;	:
55555	1700	15	put	put	VBD
55555	1700	16	it	-PRON-	PRP
55555	1700	17	in	in	IN
55555	1700	18	a	a	DT
55555	1700	19	chafing	chafe	VBG
55555	1700	20	-	-	HYPH
55555	1700	21	dish	dish	NN
55555	1700	22	and	and	CC
55555	1700	23	stir	stir	VB
55555	1700	24	until	until	IN
55555	1700	25	melted	melt	VBN
55555	1700	26	,	,	,
55555	1700	27	then	then	RB
55555	1700	28	add	add	VB
55555	1700	29	1	1	CD
55555	1700	30	teaspoon	teaspoon	NN
55555	1700	31	of	of	IN
55555	1700	32	mustard	mustard	NN
55555	1700	33	,	,	,
55555	1700	34	some	some	DT
55555	1700	35	salt	salt	NN
55555	1700	36	,	,	,
55555	1700	37	and	and	CC
55555	1700	38	slowly	slowly	RB
55555	1700	39	stir	stir	VBP
55555	1700	40	in	in	IN
55555	1700	41	1/2	1/2	CD
55555	1700	42	a	a	DT
55555	1700	43	glass	glass	NN
55555	1700	44	of	of	IN
55555	1700	45	beer	beer	NN
55555	1700	46	or	or	CC
55555	1700	47	ale	ale	NN
55555	1700	48	,	,	,
55555	1700	49	and	and	CC
55555	1700	50	season	season	NN
55555	1700	51	with	with	IN
55555	1700	52	cayenne	cayenne	NN
55555	1700	53	or	or	CC
55555	1700	54	paprika	paprika	NN
55555	1700	55	just	just	RB
55555	1700	56	before	before	IN
55555	1700	57	serving	serve	VBG
55555	1700	58	on	on	IN
55555	1700	59	toast	toast	NN
55555	1700	60	.	.	.
55555	1701	1	BACHELOR	BACHELOR	NNP
55555	1701	2	'S	'	NNS
55555	1701	3	RAREBIT	rarebit	NN
55555	1701	4	Make	Make	NNP
55555	1701	5	Welsh	Welsh	NNP
55555	1701	6	rarebit	rarebit	NN
55555	1701	7	,	,	,
55555	1701	8	and	and	CC
55555	1701	9	five	five	CD
55555	1701	10	minutes	minute	NNS
55555	1701	11	before	before	IN
55555	1701	12	serving	serve	VBG
55555	1701	13	stir	stir	NN
55555	1701	14	into	into	IN
55555	1701	15	it	-PRON-	PRP
55555	1701	16	1	1	CD
55555	1701	17	tablespoon	tablespoon	NN
55555	1701	18	of	of	IN
55555	1701	19	chopped	chop	VBN
55555	1701	20	green	green	JJ
55555	1701	21	peppers	pepper	NNS
55555	1701	22	and	and	CC
55555	1701	23	1	1	CD
55555	1701	24	tablespoon	tablespoon	NN
55555	1701	25	of	of	IN
55555	1701	26	chopped	chopped	JJ
55555	1701	27	Spanish	spanish	JJ
55555	1701	28	pimentos	pimento	NNS
55555	1701	29	.	.	.
55555	1702	1	DELMONICO	DELMONICO	NNP
55555	1702	2	RAREBIT	RAREBIT	NNP
55555	1702	3	Cut	Cut	NNP
55555	1702	4	in	in	IN
55555	1702	5	small	small	JJ
55555	1702	6	pieces	piece	NNS
55555	1702	7	1	1	CD
55555	1702	8	pound	pound	NN
55555	1702	9	of	of	IN
55555	1702	10	American	american	JJ
55555	1702	11	cheese	cheese	NN
55555	1702	12	,	,	,
55555	1702	13	put	put	VBD
55555	1702	14	it	-PRON-	PRP
55555	1702	15	in	in	IN
55555	1702	16	a	a	DT
55555	1702	17	chafing	chafe	VBG
55555	1702	18	-	-	HYPH
55555	1702	19	dish	dish	NN
55555	1702	20	and	and	CC
55555	1702	21	stir	stir	VB
55555	1702	22	until	until	IN
55555	1702	23	melted	melt	VBN
55555	1702	24	;	;	:
55555	1702	25	then	then	RB
55555	1702	26	add	add	VB
55555	1702	27	1/2	1/2	CD
55555	1702	28	a	a	DT
55555	1702	29	glass	glass	NN
55555	1702	30	of	of	IN
55555	1702	31	beer	beer	NN
55555	1702	32	or	or	CC
55555	1702	33	ale	ale	NN
55555	1702	34	,	,	,
55555	1702	35	some	some	DT
55555	1702	36	salt	salt	NN
55555	1702	37	and	and	CC
55555	1702	38	cayenne	cayenne	NN
55555	1702	39	or	or	CC
55555	1702	40	paprika	paprika	NNP
55555	1702	41	,	,	,
55555	1702	42	1	1	CD
55555	1702	43	teaspoon	teaspoon	NN
55555	1702	44	dry	dry	JJ
55555	1702	45	mustard	mustard	NN
55555	1702	46	,	,	,
55555	1702	47	the	the	DT
55555	1702	48	yolk	yolk	NN
55555	1702	49	of	of	IN
55555	1702	50	1	1	CD
55555	1702	51	egg	egg	NN
55555	1702	52	,	,	,
55555	1702	53	then	then	RB
55555	1702	54	the	the	DT
55555	1702	55	whipped	whip	VBN
55555	1702	56	white	white	NN
55555	1702	57	of	of	IN
55555	1702	58	the	the	DT
55555	1702	59	egg	egg	NN
55555	1702	60	,	,	,
55555	1702	61	and	and	CC
55555	1702	62	serve	serve	VB
55555	1702	63	at	at	IN
55555	1702	64	once	once	RB
55555	1702	65	on	on	IN
55555	1702	66	toast	toast	NN
55555	1702	67	.	.	.
55555	1703	1	The	the	DT
55555	1703	2	white	white	NN
55555	1703	3	of	of	IN
55555	1703	4	the	the	DT
55555	1703	5	egg	egg	NN
55555	1703	6	militates	militate	NNS
55555	1703	7	against	against	IN
55555	1703	8	any	any	DT
55555	1703	9	"	"	``
55555	1703	10	stringiness	stringiness	JJ
55555	1703	11	"	"	''
55555	1703	12	which	which	WDT
55555	1703	13	is	be	VBZ
55555	1703	14	apt	apt	JJ
55555	1703	15	to	to	TO
55555	1703	16	come	come	VB
55555	1703	17	from	from	IN
55555	1703	18	cooking	cook	VBG
55555	1703	19	certain	certain	JJ
55555	1703	20	sorts	sort	NNS
55555	1703	21	of	of	IN
55555	1703	22	cheese	cheese	NN
55555	1703	23	.	.	.
55555	1704	1	A	a	DT
55555	1704	2	little	little	JJ
55555	1704	3	milk	milk	NN
55555	1704	4	can	can	MD
55555	1704	5	be	be	VB
55555	1704	6	used	use	VBN
55555	1704	7	,	,	,
55555	1704	8	if	if	IN
55555	1704	9	desired	desire	VBN
55555	1704	10	,	,	,
55555	1704	11	instead	instead	RB
55555	1704	12	of	of	IN
55555	1704	13	beer	beer	NN
55555	1704	14	.	.	.
55555	1705	1	PINK	PINK	NNP
55555	1705	2	RAREBIT	rarebit	NN
55555	1705	3	Drain	drain	NN
55555	1705	4	1	1	CD
55555	1705	5	can	can	NN
55555	1705	6	of	of	IN
55555	1705	7	tomatoes	tomato	NNS
55555	1705	8	and	and	CC
55555	1705	9	put	put	VBD
55555	1705	10	them	-PRON-	PRP
55555	1705	11	in	in	IN
55555	1705	12	a	a	DT
55555	1705	13	saucepan	saucepan	NN
55555	1705	14	with	with	IN
55555	1705	15	1	1	CD
55555	1705	16	tablespoon	tablespoon	NN
55555	1705	17	of	of	IN
55555	1705	18	butter	butter	NN
55555	1705	19	;	;	:
55555	1705	20	season	season	VB
55555	1705	21	them	-PRON-	PRP
55555	1705	22	well	well	RB
55555	1705	23	with	with	IN
55555	1705	24	pepper	pepper	NN
55555	1705	25	and	and	CC
55555	1705	26	salt	salt	NN
55555	1705	27	,	,	,
55555	1705	28	and	and	CC
55555	1705	29	after	after	IN
55555	1705	30	they	-PRON-	PRP
55555	1705	31	have	have	VBP
55555	1705	32	cooked	cook	VBN
55555	1705	33	fifteen	fifteen	CD
55555	1705	34	or	or	CC
55555	1705	35	twenty	twenty	CD
55555	1705	36	minutes	minute	NNS
55555	1705	37	add	add	VBP
55555	1705	38	1	1	CD
55555	1705	39	pound	pound	NN
55555	1705	40	of	of	IN
55555	1705	41	fresh	fresh	JJ
55555	1705	42	American	american	JJ
55555	1705	43	cheese	cheese	NN
55555	1705	44	cut	cut	NN
55555	1705	45	into	into	IN
55555	1705	46	thin	thin	JJ
55555	1705	47	slices	slice	NNS
55555	1705	48	,	,	,
55555	1705	49	and	and	CC
55555	1705	50	stir	stir	VB
55555	1705	51	until	until	IN
55555	1705	52	melted	melt	VBN
55555	1705	53	;	;	:
55555	1705	54	season	season	NN
55555	1705	55	generously	generously	RB
55555	1705	56	with	with	IN
55555	1705	57	salt	salt	NN
55555	1705	58	and	and	CC
55555	1705	59	pepper	pepper	NN
55555	1705	60	,	,	,
55555	1705	61	and	and	CC
55555	1705	62	serve	serve	VB
55555	1705	63	on	on	IN
55555	1705	64	rounds	round	NNS
55555	1705	65	of	of	IN
55555	1705	66	toast	toast	NN
55555	1705	67	.	.	.
55555	1706	1	LIPTAUER	liptauer	JJ
55555	1706	2	CHEESE	CHEESE	NNS
55555	1706	3	Remove	remove	VBP
55555	1706	4	the	the	DT
55555	1706	5	paper	paper	NN
55555	1706	6	from	from	IN
55555	1706	7	the	the	DT
55555	1706	8	smallest	small	JJS
55555	1706	9	Neufchâtel	Neufchâtel	NNP
55555	1706	10	cream	cream	NN
55555	1706	11	cheese	cheese	NN
55555	1706	12	,	,	,
55555	1706	13	which	which	WDT
55555	1706	14	is	be	VBZ
55555	1706	15	nearer	near	JJR
55555	1706	16	like	like	IN
55555	1706	17	real	real	JJ
55555	1706	18	Liptauer	Liptauer	NNP
55555	1706	19	than	than	IN
55555	1706	20	any	any	DT
55555	1706	21	other	other	JJ
55555	1706	22	that	that	WDT
55555	1706	23	can	can	MD
55555	1706	24	be	be	VB
55555	1706	25	had	have	VBN
55555	1706	26	in	in	IN
55555	1706	27	America	America	NNP
55555	1706	28	,	,	,
55555	1706	29	and	and	CC
55555	1706	30	set	set	VBD
55555	1706	31	it	-PRON-	PRP
55555	1706	32	in	in	IN
55555	1706	33	the	the	DT
55555	1706	34	centre	centre	NN
55555	1706	35	of	of	IN
55555	1706	36	a	a	DT
55555	1706	37	plate	plate	NN
55555	1706	38	;	;	:
55555	1706	39	surround	surround	VB
55555	1706	40	it	-PRON-	PRP
55555	1706	41	with	with	IN
55555	1706	42	1	1	CD
55555	1706	43	teaspoon	teaspoon	NN
55555	1706	44	of	of	IN
55555	1706	45	paprika	paprika	NNP
55555	1706	46	,	,	,
55555	1706	47	1/2	1/2	CD
55555	1706	48	teaspoon	teaspoon	NN
55555	1706	49	of	of	IN
55555	1706	50	salt	salt	NN
55555	1706	51	,	,	,
55555	1706	52	a	a	DT
55555	1706	53	small	small	JJ
55555	1706	54	mustard	mustard	NN
55555	1706	55	spoon	spoon	NN
55555	1706	56	of	of	IN
55555	1706	57	French	french	JJ
55555	1706	58	mustard	mustard	NN
55555	1706	59	,	,	,
55555	1706	60	a	a	DT
55555	1706	61	piece	piece	NN
55555	1706	62	of	of	IN
55555	1706	63	fresh	fresh	JJ
55555	1706	64	butter	butter	NN
55555	1706	65	half	half	PDT
55555	1706	66	the	the	DT
55555	1706	67	size	size	NN
55555	1706	68	of	of	IN
55555	1706	69	the	the	DT
55555	1706	70	cheese	cheese	NN
55555	1706	71	,	,	,
55555	1706	72	2	2	CD
55555	1706	73	teaspoons	teaspoon	NNS
55555	1706	74	of	of	IN
55555	1706	75	minced	mince	VBN
55555	1706	76	onion	onion	NN
55555	1706	77	,	,	,
55555	1706	78	and	and	CC
55555	1706	79	1	1	CD
55555	1706	80	teaspoon	teaspoon	NN
55555	1706	81	of	of	IN
55555	1706	82	capers	caper	NNS
55555	1706	83	.	.	.
55555	1707	1	The	the	DT
55555	1707	2	"	"	``
55555	1707	3	Liptauer	Liptauer	NNP
55555	1707	4	"	"	''
55555	1707	5	should	should	MD
55555	1707	6	be	be	VB
55555	1707	7	blended	blend	VBN
55555	1707	8	at	at	IN
55555	1707	9	the	the	DT
55555	1707	10	table	table	NN
55555	1707	11	with	with	IN
55555	1707	12	a	a	DT
55555	1707	13	silver	silver	JJ
55555	1707	14	knife	knife	NN
55555	1707	15	.	.	.
55555	1708	1	Add	add	VB
55555	1708	2	first	first	RB
55555	1708	3	the	the	DT
55555	1708	4	butter	butter	NN
55555	1708	5	,	,	,
55555	1708	6	then	then	RB
55555	1708	7	the	the	DT
55555	1708	8	capers	caper	NNS
55555	1708	9	,	,	,
55555	1708	10	then	then	RB
55555	1708	11	the	the	DT
55555	1708	12	onion	onion	NN
55555	1708	13	,	,	,
55555	1708	14	then	then	RB
55555	1708	15	the	the	DT
55555	1708	16	seasoning	seasoning	NN
55555	1708	17	,	,	,
55555	1708	18	and	and	CC
55555	1708	19	make	make	VB
55555	1708	20	into	into	IN
55555	1708	21	a	a	DT
55555	1708	22	cream	cream	NN
55555	1708	23	.	.	.
55555	1709	1	Serve	serve	VB
55555	1709	2	on	on	IN
55555	1709	3	brown	brown	JJ
55555	1709	4	or	or	CC
55555	1709	5	white	white	JJ
55555	1709	6	bread	bread	NN
55555	1709	7	,	,	,
55555	1709	8	or	or	CC
55555	1709	9	crackers	cracker	NNS
55555	1709	10	.	.	.
55555	1710	1	ROQUEFORT	roquefort	JJ
55555	1710	2	CHEESE	cheese	NN
55555	1710	3	GOURMET	GOURMET	NNS
55555	1710	4	Cream	cream	NN
55555	1710	5	1/2	1/2	CD
55555	1710	6	pound	pound	NN
55555	1710	7	of	of	IN
55555	1710	8	Roquefort	Roquefort	NNP
55555	1710	9	cheese	cheese	NN
55555	1710	10	with	with	IN
55555	1710	11	1	1	CD
55555	1710	12	tablespoon	tablespoon	NN
55555	1710	13	of	of	IN
55555	1710	14	butter	butter	NN
55555	1710	15	and	and	CC
55555	1710	16	some	some	DT
55555	1710	17	salt	salt	NN
55555	1710	18	and	and	CC
55555	1710	19	1	1	CD
55555	1710	20	tablespoon	tablespoon	NN
55555	1710	21	of	of	IN
55555	1710	22	sherry	sherry	NNP
55555	1710	23	,	,	,
55555	1710	24	and	and	CC
55555	1710	25	serve	serve	VB
55555	1710	26	on	on	IN
55555	1710	27	water	water	NN
55555	1710	28	crackers	cracker	NNS
55555	1710	29	.	.	.
55555	1711	1	CAMEMBERT	CAMEMBERT	NNP
55555	1711	2	CHEESE	CHEESE	NNP
55555	1711	3	A	a	DT
55555	1711	4	pretty	pretty	JJ
55555	1711	5	way	way	NN
55555	1711	6	to	to	TO
55555	1711	7	serve	serve	VB
55555	1711	8	Camembert	Camembert	NNP
55555	1711	9	cheese	cheese	NN
55555	1711	10	is	be	VBZ
55555	1711	11	to	to	TO
55555	1711	12	place	place	VB
55555	1711	13	the	the	DT
55555	1711	14	cheese	cheese	NN
55555	1711	15	,	,	,
55555	1711	16	when	when	WRB
55555	1711	17	removed	remove	VBN
55555	1711	18	from	from	IN
55555	1711	19	its	-PRON-	PRP$
55555	1711	20	box	box	NN
55555	1711	21	and	and	CC
55555	1711	22	paper	paper	NN
55555	1711	23	,	,	,
55555	1711	24	on	on	IN
55555	1711	25	a	a	DT
55555	1711	26	round	round	JJ
55555	1711	27	paper	paper	NN
55555	1711	28	doily	doily	NN
55555	1711	29	on	on	IN
55555	1711	30	a	a	DT
55555	1711	31	large	large	JJ
55555	1711	32	plate	plate	NN
55555	1711	33	,	,	,
55555	1711	34	and	and	CC
55555	1711	35	surround	surround	VB
55555	1711	36	it	-PRON-	PRP
55555	1711	37	with	with	IN
55555	1711	38	a	a	DT
55555	1711	39	heavy	heavy	JJ
55555	1711	40	wreath	wreath	NN
55555	1711	41	of	of	IN
55555	1711	42	watercress	watercress	NN
55555	1711	43	and	and	CC
55555	1711	44	radishes	radish	NNS
55555	1711	45	cut	cut	VBD
55555	1711	46	to	to	TO
55555	1711	47	look	look	VB
55555	1711	48	like	like	IN
55555	1711	49	flowers	flower	NNS
55555	1711	50	.	.	.
55555	1712	1	CHEESE	CHEESE	NNP
55555	1712	2	"	"	``
55555	1712	3	DREAMS	dreams	NN
55555	1712	4	"	"	''
55555	1712	5	Cut	cut	NN
55555	1712	6	fresh	fresh	JJ
55555	1712	7	cheese	cheese	NN
55555	1712	8	into	into	IN
55555	1712	9	thin	thin	JJ
55555	1712	10	slices	slice	NNS
55555	1712	11	,	,	,
55555	1712	12	spread	spread	VBN
55555	1712	13	with	with	IN
55555	1712	14	made	make	VBN
55555	1712	15	mustard	mustard	NN
55555	1712	16	,	,	,
55555	1712	17	sprinkle	sprinkle	VB
55555	1712	18	with	with	IN
55555	1712	19	paprika	paprika	NNP
55555	1712	20	,	,	,
55555	1712	21	lay	lie	VBD
55555	1712	22	between	between	IN
55555	1712	23	two	two	CD
55555	1712	24	trimmed	trim	VBN
55555	1712	25	slices	slice	NNS
55555	1712	26	of	of	IN
55555	1712	27	bread	bread	NN
55555	1712	28	,	,	,
55555	1712	29	and	and	CC
55555	1712	30	toast	toast	NN
55555	1712	31	on	on	IN
55555	1712	32	both	both	DT
55555	1712	33	sides	side	NNS
55555	1712	34	until	until	IN
55555	1712	35	nicely	nicely	RB
55555	1712	36	browned	brown	VBN
55555	1712	37	,	,	,
55555	1712	38	using	use	VBG
55555	1712	39	a	a	DT
55555	1712	40	very	very	RB
55555	1712	41	slow	slow	JJ
55555	1712	42	fire	fire	NN
55555	1712	43	.	.	.
55555	1713	1	GRATED	grate	VBN
55555	1713	2	CHEESE	CHEESE	NNP
55555	1713	3	Instead	instead	RB
55555	1713	4	of	of	IN
55555	1713	5	throwing	throw	VBG
55555	1713	6	away	away	RP
55555	1713	7	bits	bit	NNS
55555	1713	8	of	of	IN
55555	1713	9	dried	dry	VBN
55555	1713	10	cheese	cheese	NN
55555	1713	11	these	these	DT
55555	1713	12	should	should	MD
55555	1713	13	be	be	VB
55555	1713	14	grated	grate	VBN
55555	1713	15	and	and	CC
55555	1713	16	put	put	VBN
55555	1713	17	in	in	RP
55555	1713	18	a	a	DT
55555	1713	19	wide	wide	JJ
55555	1713	20	mouthed	mouthed	JJ
55555	1713	21	,	,	,
55555	1713	22	covered	covered	JJ
55555	1713	23	glass	glass	NN
55555	1713	24	jar	jar	NN
55555	1713	25	.	.	.
55555	1714	1	"	"	``
55555	1714	2	If	if	IN
55555	1714	3	Plutarch	Plutarch	NNP
55555	1714	4	's	's	POS
55555	1714	5	advice	advice	NN
55555	1714	6	,	,	,
55555	1714	7	that	that	IN
55555	1714	8	those	those	DT
55555	1714	9	who	who	WP
55555	1714	10	affirm	affirm	VBP
55555	1714	11	that	that	IN
55555	1714	12	they	-PRON-	PRP
55555	1714	13	were	be	VBD
55555	1714	14	intended	intend	VBN
55555	1714	15	by	by	IN
55555	1714	16	nature	nature	NN
55555	1714	17	for	for	IN
55555	1714	18	a	a	DT
55555	1714	19	diet	diet	NN
55555	1714	20	of	of	IN
55555	1714	21	flesh	flesh	NN
55555	1714	22	food	food	NN
55555	1714	23	,	,	,
55555	1714	24	'	'	''
55555	1714	25	should	should	MD
55555	1714	26	themselves	-PRON-	PRP
55555	1714	27	kill	kill	VB
55555	1714	28	what	what	WP
55555	1714	29	they	-PRON-	PRP
55555	1714	30	wish	wish	VBP
55555	1714	31	to	to	TO
55555	1714	32	eat	eat	VB
55555	1714	33	,	,	,
55555	1714	34	'	'	''
55555	1714	35	were	be	VBD
55555	1714	36	always	always	RB
55555	1714	37	followed	follow	VBN
55555	1714	38	,	,	,
55555	1714	39	the	the	DT
55555	1714	40	question	question	NN
55555	1714	41	would	would	MD
55555	1714	42	to	to	TO
55555	1714	43	most	most	JJS
55555	1714	44	take	take	VB
55555	1714	45	on	on	RP
55555	1714	46	a	a	DT
55555	1714	47	different	different	JJ
55555	1714	48	aspect	aspect	NN
55555	1714	49	.	.	.
55555	1715	1	Few	few	JJ
55555	1715	2	can	can	MD
55555	1715	3	endure	endure	VB
55555	1715	4	unmoved	unmove	VBD
55555	1715	5	the	the	DT
55555	1715	6	horrible	horrible	JJ
55555	1715	7	sights	sight	NNS
55555	1715	8	of	of	IN
55555	1715	9	the	the	DT
55555	1715	10	slaughter	slaughter	NN
55555	1715	11	-	-	HYPH
55555	1715	12	house	house	NN
55555	1715	13	;	;	:
55555	1715	14	far	far	RB
55555	1715	15	less	less	JJR
55555	1715	16	could	could	MD
55555	1715	17	they	-PRON-	PRP
55555	1715	18	participate	participate	VB
55555	1715	19	in	in	IN
55555	1715	20	the	the	DT
55555	1715	21	slaughter	slaughter	NN
55555	1715	22	.	.	.
55555	1715	23	"	"	''
55555	1716	1	SALADS	SALADS	NNP
55555	1716	2	There	there	EX
55555	1716	3	is	be	VBZ
55555	1716	4	no	no	DT
55555	1716	5	end	end	NN
55555	1716	6	to	to	IN
55555	1716	7	the	the	DT
55555	1716	8	combinations	combination	NNS
55555	1716	9	of	of	IN
55555	1716	10	vegetables	vegetable	NNS
55555	1716	11	for	for	IN
55555	1716	12	salads	salad	NNS
55555	1716	13	;	;	:
55555	1716	14	the	the	DT
55555	1716	15	few	few	JJ
55555	1716	16	here	here	RB
55555	1716	17	given	give	VBN
55555	1716	18	are	be	VBP
55555	1716	19	the	the	DT
55555	1716	20	best	good	JJS
55555	1716	21	ones	one	NNS
55555	1716	22	I	-PRON-	PRP
55555	1716	23	have	have	VBP
55555	1716	24	tried	try	VBN
55555	1716	25	.	.	.
55555	1717	1	The	the	DT
55555	1717	2	dressing	dressing	NN
55555	1717	3	should	should	MD
55555	1717	4	never	never	RB
55555	1717	5	be	be	VB
55555	1717	6	put	put	VBN
55555	1717	7	on	on	IN
55555	1717	8	a	a	DT
55555	1717	9	fresh	fresh	JJ
55555	1717	10	green	green	JJ
55555	1717	11	salad	salad	NN
55555	1717	12	until	until	IN
55555	1717	13	just	just	RB
55555	1717	14	as	as	IN
55555	1717	15	it	-PRON-	PRP
55555	1717	16	is	be	VBZ
55555	1717	17	to	to	TO
55555	1717	18	be	be	VB
55555	1717	19	used	use	VBN
55555	1717	20	;	;	:
55555	1717	21	other	other	JJ
55555	1717	22	salads	salad	NNS
55555	1717	23	,	,	,
55555	1717	24	like	like	IN
55555	1717	25	potato	potato	NN
55555	1717	26	,	,	,
55555	1717	27	beans	bean	NNS
55555	1717	28	,	,	,
55555	1717	29	etc	etc	FW
55555	1717	30	.	.	.
55555	1717	31	,	,	,
55555	1717	32	are	be	VBP
55555	1717	33	sometimes	sometimes	RB
55555	1717	34	improved	improve	VBN
55555	1717	35	by	by	IN
55555	1717	36	standing	stand	VBG
55555	1717	37	.	.	.
55555	1718	1	Lettuce	lettuce	NN
55555	1718	2	for	for	IN
55555	1718	3	salads	salad	NNS
55555	1718	4	should	should	MD
55555	1718	5	be	be	VB
55555	1718	6	carefully	carefully	RB
55555	1718	7	looked	look	VBN
55555	1718	8	over	over	RB
55555	1718	9	;	;	:
55555	1718	10	and	and	CC
55555	1718	11	clean	clean	JJ
55555	1718	12	,	,	,
55555	1718	13	inner	inner	JJ
55555	1718	14	leaves	leave	NNS
55555	1718	15	not	not	RB
55555	1718	16	washed	wash	VBN
55555	1718	17	unless	unless	IN
55555	1718	18	they	-PRON-	PRP
55555	1718	19	are	be	VBP
55555	1718	20	muddy	muddy	JJ
55555	1718	21	;	;	:
55555	1718	22	but	but	CC
55555	1718	23	all	all	PDT
55555	1718	24	the	the	DT
55555	1718	25	leaves	leave	NNS
55555	1718	26	used	use	VBN
55555	1718	27	which	which	WDT
55555	1718	28	are	be	VBP
55555	1718	29	washed	wash	VBN
55555	1718	30	should	should	MD
55555	1718	31	be	be	VB
55555	1718	32	thoroughly	thoroughly	RB
55555	1718	33	dried	dry	VBN
55555	1718	34	before	before	IN
55555	1718	35	adding	add	VBG
55555	1718	36	the	the	DT
55555	1718	37	dressing	dressing	NN
55555	1718	38	.	.	.
55555	1719	1	In	in	IN
55555	1719	2	France	France	NNP
55555	1719	3	the	the	DT
55555	1719	4	salad	salad	NN
55555	1719	5	basket	basket	NN
55555	1719	6	is	be	VBZ
55555	1719	7	one	one	CD
55555	1719	8	of	of	IN
55555	1719	9	the	the	DT
55555	1719	10	most	most	RBS
55555	1719	11	used	used	JJ
55555	1719	12	kitchen	kitchen	NN
55555	1719	13	utensils	utensil	NNS
55555	1719	14	,	,	,
55555	1719	15	and	and	CC
55555	1719	16	the	the	DT
55555	1719	17	salad	salad	NN
55555	1719	18	leaves	leave	VBZ
55555	1719	19	after	after	IN
55555	1719	20	washing	washing	NN
55555	1719	21	are	be	VBP
55555	1719	22	shaken	shake	VBN
55555	1719	23	in	in	IN
55555	1719	24	this	this	DT
55555	1719	25	until	until	IN
55555	1719	26	absolutely	absolutely	RB
55555	1719	27	dry	dry	JJ
55555	1719	28	.	.	.
55555	1720	1	The	the	DT
55555	1720	2	dressing	dressing	NN
55555	1720	3	should	should	MD
55555	1720	4	be	be	VB
55555	1720	5	very	very	RB
55555	1720	6	well	well	RB
55555	1720	7	mixed	mixed	JJ
55555	1720	8	with	with	IN
55555	1720	9	the	the	DT
55555	1720	10	vegetables	vegetable	NNS
55555	1720	11	,	,	,
55555	1720	12	and	and	CC
55555	1720	13	a	a	DT
55555	1720	14	little	little	RB
55555	1720	15	dry	dry	JJ
55555	1720	16	salt	salt	NN
55555	1720	17	and	and	CC
55555	1720	18	pepper	pepper	NN
55555	1720	19	added	add	VBN
55555	1720	20	as	as	IN
55555	1720	21	the	the	DT
55555	1720	22	salad	salad	NN
55555	1720	23	is	be	VBZ
55555	1720	24	served	serve	VBN
55555	1720	25	.	.	.
55555	1721	1	FRENCH	FRENCH	NNP
55555	1721	2	DRESSING	dress	VBG
55555	1721	3	An	an	DT
55555	1721	4	absolute	absolute	JJ
55555	1721	5	rule	rule	NN
55555	1721	6	for	for	IN
55555	1721	7	making	make	VBG
55555	1721	8	good	good	JJ
55555	1721	9	salad	salad	NN
55555	1721	10	dressing	dressing	NN
55555	1721	11	is	be	VBZ
55555	1721	12	an	an	DT
55555	1721	13	almost	almost	RB
55555	1721	14	impossible	impossible	JJ
55555	1721	15	thing	thing	NN
55555	1721	16	,	,	,
55555	1721	17	as	as	IN
55555	1721	18	this	this	DT
55555	1721	19	seems	seem	VBZ
55555	1721	20	to	to	TO
55555	1721	21	be	be	VB
55555	1721	22	the	the	DT
55555	1721	23	one	one	CD
55555	1721	24	place	place	NN
55555	1721	25	in	in	IN
55555	1721	26	cookery	cookery	NN
55555	1721	27	where	where	WRB
55555	1721	28	it	-PRON-	PRP
55555	1721	29	is	be	VBZ
55555	1721	30	not	not	RB
55555	1721	31	only	only	RB
55555	1721	32	allowable	allowable	JJ
55555	1721	33	but	but	CC
55555	1721	34	commendable	commendable	JJ
55555	1721	35	to	to	TO
55555	1721	36	"	"	``
55555	1721	37	guess	guess	VB
55555	1721	38	"	"	''
55555	1721	39	at	at	IN
55555	1721	40	proper	proper	JJ
55555	1721	41	proportions	proportion	NNS
55555	1721	42	.	.	.
55555	1722	1	The	the	DT
55555	1722	2	following	follow	VBG
55555	1722	3	is	be	VBZ
55555	1722	4	as	as	RB
55555	1722	5	nearly	nearly	RB
55555	1722	6	accurate	accurate	JJ
55555	1722	7	as	as	IN
55555	1722	8	it	-PRON-	PRP
55555	1722	9	seems	seem	VBZ
55555	1722	10	well	well	JJ
55555	1722	11	to	to	TO
55555	1722	12	be	be	VB
55555	1722	13	.	.	.
55555	1723	1	Put	put	VB
55555	1723	2	1	1	CD
55555	1723	3	scant	scant	JJ
55555	1723	4	teaspoon	teaspoon	NN
55555	1723	5	of	of	IN
55555	1723	6	salt	salt	NN
55555	1723	7	and	and	CC
55555	1723	8	1	1	CD
55555	1723	9	saltspoon	saltspoon	NN
55555	1723	10	of	of	IN
55555	1723	11	black	black	JJ
55555	1723	12	pepper	pepper	NN
55555	1723	13	in	in	IN
55555	1723	14	a	a	DT
55555	1723	15	bowl	bowl	NN
55555	1723	16	,	,	,
55555	1723	17	and	and	CC
55555	1723	18	stir	stir	VB
55555	1723	19	into	into	IN
55555	1723	20	them	-PRON-	PRP
55555	1723	21	with	with	IN
55555	1723	22	a	a	DT
55555	1723	23	wooden	wooden	JJ
55555	1723	24	fork	fork	NN
55555	1723	25	,	,	,
55555	1723	26	very	very	RB
55555	1723	27	slowly	slowly	RB
55555	1723	28	,	,	,
55555	1723	29	3	3	CD
55555	1723	30	or	or	CC
55555	1723	31	4	4	CD
55555	1723	32	tablespoons	tablespoon	NNS
55555	1723	33	of	of	IN
55555	1723	34	fresh	fresh	JJ
55555	1723	35	oil	oil	NN
55555	1723	36	,	,	,
55555	1723	37	and	and	CC
55555	1723	38	then	then	RB
55555	1723	39	add	add	VB
55555	1723	40	half	half	NN
55555	1723	41	as	as	RB
55555	1723	42	much	much	JJ
55555	1723	43	or	or	CC
55555	1723	44	less	less	JJR
55555	1723	45	vinegar	vinegar	NN
55555	1723	46	,	,	,
55555	1723	47	mixing	mix	VBG
55555	1723	48	it	-PRON-	PRP
55555	1723	49	well	well	RB
55555	1723	50	with	with	IN
55555	1723	51	the	the	DT
55555	1723	52	oil	oil	NN
55555	1723	53	.	.	.
55555	1724	1	TARRAGON	TARRAGON	NNP
55555	1724	2	VINEGAR	vinegar	RB
55555	1724	3	Good	good	JJ
55555	1724	4	tarragon	tarragon	NN
55555	1724	5	vinegar	vinegar	NN
55555	1724	6	can	can	MD
55555	1724	7	be	be	VB
55555	1724	8	bought	buy	VBN
55555	1724	9	in	in	IN
55555	1724	10	any	any	DT
55555	1724	11	city	city	NN
55555	1724	12	,	,	,
55555	1724	13	but	but	CC
55555	1724	14	it	-PRON-	PRP
55555	1724	15	is	be	VBZ
55555	1724	16	so	so	RB
55555	1724	17	easily	easily	RB
55555	1724	18	prepared	prepared	JJ
55555	1724	19	at	at	IN
55555	1724	20	home	home	NN
55555	1724	21	that	that	IN
55555	1724	22	it	-PRON-	PRP
55555	1724	23	is	be	VBZ
55555	1724	24	worth	worth	JJ
55555	1724	25	doing	do	VBG
55555	1724	26	.	.	.
55555	1725	1	Put	put	VB
55555	1725	2	a	a	DT
55555	1725	3	handful	handful	NN
55555	1725	4	of	of	IN
55555	1725	5	tarragon	tarragon	NNP
55555	1725	6	in	in	IN
55555	1725	7	a	a	DT
55555	1725	8	quart	quart	JJ
55555	1725	9	jar	jar	NN
55555	1725	10	,	,	,
55555	1725	11	and	and	CC
55555	1725	12	cover	cover	VB
55555	1725	13	with	with	IN
55555	1725	14	cold	cold	JJ
55555	1725	15	or	or	CC
55555	1725	16	heated	heated	JJ
55555	1725	17	vinegar	vinegar	NN
55555	1725	18	.	.	.
55555	1726	1	Seal	seal	VB
55555	1726	2	the	the	DT
55555	1726	3	jar	jar	NN
55555	1726	4	and	and	CC
55555	1726	5	set	set	VBD
55555	1726	6	it	-PRON-	PRP
55555	1726	7	in	in	IN
55555	1726	8	a	a	DT
55555	1726	9	dark	dark	JJ
55555	1726	10	place	place	NN
55555	1726	11	for	for	IN
55555	1726	12	a	a	DT
55555	1726	13	month	month	NN
55555	1726	14	or	or	CC
55555	1726	15	so	so	RB
55555	1726	16	before	before	IN
55555	1726	17	using	use	VBG
55555	1726	18	.	.	.
55555	1727	1	Make	make	VB
55555	1727	2	chervil	chervil	NN
55555	1727	3	vinegar	vinegar	NN
55555	1727	4	in	in	IN
55555	1727	5	the	the	DT
55555	1727	6	same	same	JJ
55555	1727	7	way	way	NN
55555	1727	8	.	.	.
55555	1728	1	PLAIN	plain	JJ
55555	1728	2	MAYONNAISE	MAYONNAISE	NNP
55555	1728	3	DRESSING	DRESSING	NNP
55555	1728	4	Put	Put	NNP
55555	1728	5	2	2	CD
55555	1728	6	chilled	chill	VBN
55555	1728	7	egg	egg	NN
55555	1728	8	-	-	HYPH
55555	1728	9	yolks	yolk	NNS
55555	1728	10	in	in	IN
55555	1728	11	a	a	DT
55555	1728	12	cold	cold	JJ
55555	1728	13	soup	soup	NN
55555	1728	14	plate	plate	NN
55555	1728	15	,	,	,
55555	1728	16	and	and	CC
55555	1728	17	stir	stir	VB
55555	1728	18	into	into	IN
55555	1728	19	them	-PRON-	PRP
55555	1728	20	1	1	CD
55555	1728	21	teaspoon	teaspoon	NN
55555	1728	22	of	of	IN
55555	1728	23	salt	salt	NN
55555	1728	24	and	and	CC
55555	1728	25	1/2	1/2	CD
55555	1728	26	teaspoon	teaspoon	NN
55555	1728	27	of	of	IN
55555	1728	28	mustard	mustard	NN
55555	1728	29	,	,	,
55555	1728	30	using	use	VBG
55555	1728	31	a	a	DT
55555	1728	32	silvered	silver	VBN
55555	1728	33	spoon	spoon	NN
55555	1728	34	,	,	,
55555	1728	35	and	and	CC
55555	1728	36	after	after	IN
55555	1728	37	these	these	DT
55555	1728	38	are	be	VBP
55555	1728	39	well	well	RB
55555	1728	40	mixed	mixed	JJ
55555	1728	41	in	in	IN
55555	1728	42	begin	begin	NN
55555	1728	43	to	to	TO
55555	1728	44	add	add	VB
55555	1728	45	oil	oil	NN
55555	1728	46	,	,	,
55555	1728	47	actually	actually	RB
55555	1728	48	drop	drop	VB
55555	1728	49	by	by	IN
55555	1728	50	drop	drop	NN
55555	1728	51	,	,	,
55555	1728	52	from	from	IN
55555	1728	53	1	1	CD
55555	1728	54	scant	scant	JJ
55555	1728	55	cup	cup	NN
55555	1728	56	of	of	IN
55555	1728	57	cool	cool	JJ
55555	1728	58	olive	olive	NN
55555	1728	59	oil	oil	NN
55555	1728	60	,	,	,
55555	1728	61	and	and	CC
55555	1728	62	do	do	VB
55555	1728	63	this	this	DT
55555	1728	64	until	until	IN
55555	1728	65	the	the	DT
55555	1728	66	eggs	egg	NNS
55555	1728	67	are	be	VBP
55555	1728	68	so	so	RB
55555	1728	69	thickened	thicken	VBN
55555	1728	70	that	that	IN
55555	1728	71	it	-PRON-	PRP
55555	1728	72	is	be	VBZ
55555	1728	73	not	not	RB
55555	1728	74	possible	possible	JJ
55555	1728	75	to	to	TO
55555	1728	76	make	make	VB
55555	1728	77	them	-PRON-	PRP
55555	1728	78	more	more	RBR
55555	1728	79	so	so	RB
55555	1728	80	;	;	:
55555	1728	81	then	then	RB
55555	1728	82	the	the	DT
55555	1728	83	remaining	remain	VBG
55555	1728	84	oil	oil	NN
55555	1728	85	may	may	MD
55555	1728	86	be	be	VB
55555	1728	87	added	add	VBN
55555	1728	88	less	less	RBR
55555	1728	89	slowly	slowly	RB
55555	1728	90	.	.	.
55555	1729	1	If	if	IN
55555	1729	2	this	this	DT
55555	1729	3	first	first	JJ
55555	1729	4	process	process	NN
55555	1729	5	is	be	VBZ
55555	1729	6	not	not	RB
55555	1729	7	properly	properly	RB
55555	1729	8	done	do	VBN
55555	1729	9	,	,	,
55555	1729	10	no	no	DT
55555	1729	11	amount	amount	NN
55555	1729	12	of	of	IN
55555	1729	13	stirring	stirring	NN
55555	1729	14	will	will	MD
55555	1729	15	ever	ever	RB
55555	1729	16	thicken	thicken	VB
55555	1729	17	the	the	DT
55555	1729	18	sauce	sauce	NN
55555	1729	19	.	.	.
55555	1730	1	A	a	DT
55555	1730	2	fork	fork	NN
55555	1730	3	or	or	CC
55555	1730	4	whisk	whisk	NN
55555	1730	5	may	may	MD
55555	1730	6	be	be	VB
55555	1730	7	used	use	VBN
55555	1730	8	to	to	TO
55555	1730	9	finish	finish	VB
55555	1730	10	the	the	DT
55555	1730	11	stirring	stirring	NN
55555	1730	12	.	.	.
55555	1731	1	When	when	WRB
55555	1731	2	the	the	DT
55555	1731	3	oil	oil	NN
55555	1731	4	is	be	VBZ
55555	1731	5	added	add	VBN
55555	1731	6	,	,	,
55555	1731	7	beat	beat	VBN
55555	1731	8	in	in	IN
55555	1731	9	slowly	slowly	RB
55555	1731	10	1	1	CD
55555	1731	11	tablespoon	tablespoon	NN
55555	1731	12	of	of	IN
55555	1731	13	vinegar	vinegar	NN
55555	1731	14	,	,	,
55555	1731	15	and	and	CC
55555	1731	16	1	1	CD
55555	1731	17	of	of	IN
55555	1731	18	lemon	lemon	NN
55555	1731	19	juice	juice	NN
55555	1731	20	,	,	,
55555	1731	21	and	and	CC
55555	1731	22	1/2	1/2	CD
55555	1731	23	saltspoon	saltspoon	NN
55555	1731	24	of	of	IN
55555	1731	25	cayenne	cayenne	NNP
55555	1731	26	pepper	pepper	NN
55555	1731	27	.	.	.
55555	1732	1	Put	put	VB
55555	1732	2	on	on	RP
55555	1732	3	the	the	DT
55555	1732	4	ice	ice	NN
55555	1732	5	until	until	IN
55555	1732	6	wanted	want	VBD
55555	1732	7	.	.	.
55555	1733	1	Tarragon	Tarragon	NNP
55555	1733	2	mayonnaise	mayonnaise	NN
55555	1733	3	is	be	VBZ
55555	1733	4	made	make	VBN
55555	1733	5	by	by	IN
55555	1733	6	substituting	substitute	VBG
55555	1733	7	tarragon	tarragon	NNP
55555	1733	8	vinegar	vinegar	NN
55555	1733	9	for	for	IN
55555	1733	10	plain	plain	JJ
55555	1733	11	vinegar	vinegar	NN
55555	1733	12	.	.	.
55555	1734	1	GREEN	green	JJ
55555	1734	2	COLOURING	colouring	NN
55555	1734	3	FOR	for	IN
55555	1734	4	MAYONNAISE	MAYONNAISE	NNP
55555	1734	5	This	this	DT
55555	1734	6	may	may	MD
55555	1734	7	be	be	VB
55555	1734	8	made	make	VBN
55555	1734	9	of	of	IN
55555	1734	10	mixed	mixed	JJ
55555	1734	11	herbs	herb	NNS
55555	1734	12	or	or	CC
55555	1734	13	spinach	spinach	NN
55555	1734	14	.	.	.
55555	1735	1	If	if	IN
55555	1735	2	herbs	herb	NNS
55555	1735	3	are	be	VBP
55555	1735	4	used	use	VBN
55555	1735	5	take	take	NN
55555	1735	6	1	1	CD
55555	1735	7	tablespoon	tablespoon	NN
55555	1735	8	of	of	IN
55555	1735	9	parsley	parsley	NNP
55555	1735	10	,	,	,
55555	1735	11	1	1	CD
55555	1735	12	of	of	IN
55555	1735	13	watercress	watercress	NN
55555	1735	14	,	,	,
55555	1735	15	and	and	CC
55555	1735	16	1	1	CD
55555	1735	17	of	of	IN
55555	1735	18	chervil	chervil	NN
55555	1735	19	,	,	,
55555	1735	20	put	put	VBD
55555	1735	21	them	-PRON-	PRP
55555	1735	22	into	into	IN
55555	1735	23	boiling	boiling	NN
55555	1735	24	water	water	NN
55555	1735	25	,	,	,
55555	1735	26	let	let	VB
55555	1735	27	them	-PRON-	PRP
55555	1735	28	cook	cook	VB
55555	1735	29	eight	eight	CD
55555	1735	30	minutes	minute	NNS
55555	1735	31	,	,	,
55555	1735	32	then	then	RB
55555	1735	33	drain	drain	VB
55555	1735	34	and	and	CC
55555	1735	35	pound	pound	NN
55555	1735	36	in	in	IN
55555	1735	37	a	a	DT
55555	1735	38	mortar	mortar	NN
55555	1735	39	,	,	,
55555	1735	40	and	and	CC
55555	1735	41	press	press	VB
55555	1735	42	the	the	DT
55555	1735	43	pulp	pulp	NN
55555	1735	44	through	through	IN
55555	1735	45	a	a	DT
55555	1735	46	fine	fine	JJ
55555	1735	47	sieve	sieve	NN
55555	1735	48	.	.	.
55555	1736	1	Use	use	VB
55555	1736	2	this	this	DT
55555	1736	3	with	with	IN
55555	1736	4	mayonnaise	mayonnaise	NN
55555	1736	5	to	to	TO
55555	1736	6	make	make	VB
55555	1736	7	a	a	DT
55555	1736	8	light	light	JJ
55555	1736	9	delicate	delicate	JJ
55555	1736	10	green	green	JJ
55555	1736	11	colour	colour	NN
55555	1736	12	.	.	.
55555	1737	1	If	if	IN
55555	1737	2	spinach	spinach	NN
55555	1737	3	is	be	VBZ
55555	1737	4	used	use	VBN
55555	1737	5	press	press	NN
55555	1737	6	1	1	CD
55555	1737	7	tablespoon	tablespoon	NN
55555	1737	8	of	of	IN
55555	1737	9	chopped	chop	VBN
55555	1737	10	spinach	spinach	NN
55555	1737	11	through	through	IN
55555	1737	12	a	a	DT
55555	1737	13	sieve	sieve	NN
55555	1737	14	,	,	,
55555	1737	15	and	and	CC
55555	1737	16	use	use	VB
55555	1737	17	it	-PRON-	PRP
55555	1737	18	to	to	TO
55555	1737	19	colour	colour	VB
55555	1737	20	the	the	DT
55555	1737	21	sauce	sauce	NN
55555	1737	22	.	.	.
55555	1738	1	SALAD	salad	NN
55555	1738	2	CHEESE	cheese	NN
55555	1738	3	BALLS	ball	VBD
55555	1738	4	Use	use	VB
55555	1738	5	equal	equal	JJ
55555	1738	6	quantities	quantity	NNS
55555	1738	7	of	of	IN
55555	1738	8	Neufchâtel	Neufchâtel	NNP
55555	1738	9	cheese	cheese	NN
55555	1738	10	and	and	CC
55555	1738	11	grated	grate	VBD
55555	1738	12	American	American	NNP
55555	1738	13	(	(	-LRB-
55555	1738	14	or	or	CC
55555	1738	15	Parmesan	Parmesan	NNP
55555	1738	16	)	)	-RRB-
55555	1738	17	cheese	cheese	NN
55555	1738	18	,	,	,
55555	1738	19	sprinkle	sprinkle	VB
55555	1738	20	with	with	IN
55555	1738	21	cayenne	cayenne	NN
55555	1738	22	,	,	,
55555	1738	23	and	and	CC
55555	1738	24	dampen	dampen	VB
55555	1738	25	with	with	IN
55555	1738	26	a	a	DT
55555	1738	27	little	little	JJ
55555	1738	28	melted	melted	JJ
55555	1738	29	butter	butter	NN
55555	1738	30	.	.	.
55555	1739	1	Shape	shape	VB
55555	1739	2	into	into	IN
55555	1739	3	tiny	tiny	JJ
55555	1739	4	balls	ball	NNS
55555	1739	5	and	and	CC
55555	1739	6	use	use	VB
55555	1739	7	very	very	RB
55555	1739	8	cold	cold	JJ
55555	1739	9	as	as	IN
55555	1739	10	a	a	DT
55555	1739	11	salad	salad	NN
55555	1739	12	garnish	garnish	NN
55555	1739	13	.	.	.
55555	1740	1	AMERICAN	AMERICAN	NNP
55555	1740	2	SALAD	SALAD	NNP
55555	1740	3	Use	Use	NNP
55555	1740	4	1	1	CD
55555	1740	5	cup	cup	NN
55555	1740	6	of	of	IN
55555	1740	7	scraped	scrape	VBN
55555	1740	8	thinly	thinly	RB
55555	1740	9	sliced	slice	VBD
55555	1740	10	celery	celery	NN
55555	1740	11	,	,	,
55555	1740	12	1	1	CD
55555	1740	13	cup	cup	NN
55555	1740	14	of	of	IN
55555	1740	15	diced	dice	VBN
55555	1740	16	apples	apple	NNS
55555	1740	17	,	,	,
55555	1740	18	1/2	1/2	CD
55555	1740	19	cup	cup	NN
55555	1740	20	of	of	IN
55555	1740	21	chopped	chopped	JJ
55555	1740	22	English	english	JJ
55555	1740	23	walnuts	walnut	NNS
55555	1740	24	,	,	,
55555	1740	25	and	and	CC
55555	1740	26	1/2	1/2	CD
55555	1740	27	cup	cup	NN
55555	1740	28	of	of	IN
55555	1740	29	seeded	seeded	JJ
55555	1740	30	white	white	JJ
55555	1740	31	grapes	grape	NNS
55555	1740	32	.	.	.
55555	1741	1	Mix	mix	VB
55555	1741	2	well	well	RB
55555	1741	3	with	with	IN
55555	1741	4	mayonnaise	mayonnaise	NN
55555	1741	5	,	,	,
55555	1741	6	and	and	CC
55555	1741	7	serve	serve	VB
55555	1741	8	on	on	IN
55555	1741	9	large	large	JJ
55555	1741	10	curled	curl	VBN
55555	1741	11	lettuce	lettuce	NN
55555	1741	12	leaves	leave	NNS
55555	1741	13	.	.	.
55555	1742	1	ARTICHOKE	ARTICHOKE	NNP
55555	1742	2	SALAD	SALAD	NNP
55555	1742	3	Use	Use	NNP
55555	1742	4	cold	cold	JJ
55555	1742	5	boiled	boil	VBN
55555	1742	6	fresh	fresh	JJ
55555	1742	7	artichokes	artichoke	NNS
55555	1742	8	,	,	,
55555	1742	9	remove	remove	VB
55555	1742	10	the	the	DT
55555	1742	11	thistles	thistle	NNS
55555	1742	12	,	,	,
55555	1742	13	and	and	CC
55555	1742	14	fill	fill	VB
55555	1742	15	the	the	DT
55555	1742	16	artichokes	artichoke	NNS
55555	1742	17	with	with	IN
55555	1742	18	finely	finely	RB
55555	1742	19	minced	mince	VBN
55555	1742	20	chopped	chopped	JJ
55555	1742	21	onion	onion	NN
55555	1742	22	,	,	,
55555	1742	23	apple	apple	NN
55555	1742	24	,	,	,
55555	1742	25	and	and	CC
55555	1742	26	beet	beet	NN
55555	1742	27	,	,	,
55555	1742	28	blended	blend	VBN
55555	1742	29	with	with	IN
55555	1742	30	green	green	JJ
55555	1742	31	mayonnaise	mayonnaise	NN
55555	1742	32	;	;	:
55555	1742	33	serve	serve	VB
55555	1742	34	extra	extra	JJ
55555	1742	35	mayonnaise	mayonnaise	NN
55555	1742	36	in	in	IN
55555	1742	37	which	which	WDT
55555	1742	38	to	to	TO
55555	1742	39	dip	dip	VB
55555	1742	40	the	the	DT
55555	1742	41	artichoke	artichoke	NN
55555	1742	42	leaves	leave	VBZ
55555	1742	43	.	.	.
55555	1743	1	GREEN	green	JJ
55555	1743	2	BEAN	BEAN	NNP
55555	1743	3	SALAD	salad	NN
55555	1743	4	Put	put	VB
55555	1743	5	a	a	DT
55555	1743	6	can	can	NN
55555	1743	7	of	of	IN
55555	1743	8	good	good	JJ
55555	1743	9	"	"	``
55555	1743	10	stringless	stringless	JJ
55555	1743	11	"	"	''
55555	1743	12	beans	bean	NNS
55555	1743	13	on	on	IN
55555	1743	14	the	the	DT
55555	1743	15	ice	ice	NN
55555	1743	16	an	an	DT
55555	1743	17	hour	hour	NN
55555	1743	18	before	before	IN
55555	1743	19	wanted	want	VBN
55555	1743	20	,	,	,
55555	1743	21	open	open	JJ
55555	1743	22	,	,	,
55555	1743	23	drain	drain	VBP
55555	1743	24	,	,	,
55555	1743	25	and	and	CC
55555	1743	26	arrange	arrange	VB
55555	1743	27	in	in	IN
55555	1743	28	a	a	DT
55555	1743	29	salad	salad	NN
55555	1743	30	bowl	bowl	NN
55555	1743	31	with	with	IN
55555	1743	32	2	2	CD
55555	1743	33	teaspoons	teaspoon	NNS
55555	1743	34	of	of	IN
55555	1743	35	grated	grate	VBN
55555	1743	36	or	or	CC
55555	1743	37	finely	finely	RB
55555	1743	38	chopped	chop	VBN
55555	1743	39	onion	onion	NN
55555	1743	40	and	and	CC
55555	1743	41	1	1	CD
55555	1743	42	cup	cup	NN
55555	1743	43	of	of	IN
55555	1743	44	French	french	JJ
55555	1743	45	dressing	dressing	NN
55555	1743	46	.	.	.
55555	1744	1	Serve	serve	VB
55555	1744	2	ice	ice	NN
55555	1744	3	-	-	HYPH
55555	1744	4	cold	cold	JJ
55555	1744	5	.	.	.
55555	1745	1	WAX	WAX	NNP
55555	1745	2	BEAN	BEAN	NNP
55555	1745	3	SALAD	salad	NN
55555	1745	4	Make	make	VBP
55555	1745	5	like	like	IN
55555	1745	6	the	the	DT
55555	1745	7	preceding	precede	VBG
55555	1745	8	,	,	,
55555	1745	9	using	use	VBG
55555	1745	10	1	1	CD
55555	1745	11	tablespoon	tablespoon	NN
55555	1745	12	of	of	IN
55555	1745	13	chopped	chop	VBN
55555	1745	14	chives	chive	NNS
55555	1745	15	or	or	CC
55555	1745	16	shallots	shallot	NNS
55555	1745	17	,	,	,
55555	1745	18	or	or	CC
55555	1745	19	green	green	JJ
55555	1745	20	onion	onion	NN
55555	1745	21	tops	top	NNS
55555	1745	22	instead	instead	RB
55555	1745	23	of	of	IN
55555	1745	24	chopped	chopped	JJ
55555	1745	25	onion	onion	NN
55555	1745	26	.	.	.
55555	1746	1	BEET	BEET	NNS
55555	1746	2	SALAD	salad	NN
55555	1746	3	WITH	with	IN
55555	1746	4	CELERY	CELERY	NNP
55555	1746	5	Cut	cut	NN
55555	1746	6	boiled	boil	VBN
55555	1746	7	beets	beet	NNS
55555	1746	8	in	in	IN
55555	1746	9	thin	thin	JJ
55555	1746	10	slices	slice	NNS
55555	1746	11	and	and	CC
55555	1746	12	use	use	VBP
55555	1746	13	a	a	DT
55555	1746	14	vegetable	vegetable	NN
55555	1746	15	cutter	cutter	NN
55555	1746	16	to	to	TO
55555	1746	17	cut	cut	VB
55555	1746	18	them	-PRON-	PRP
55555	1746	19	into	into	IN
55555	1746	20	fancy	fancy	JJ
55555	1746	21	shapes	shape	NNS
55555	1746	22	.	.	.
55555	1747	1	Mix	mix	VB
55555	1747	2	1	1	CD
55555	1747	3	cup	cup	NN
55555	1747	4	of	of	IN
55555	1747	5	beets	beet	NNS
55555	1747	6	with	with	IN
55555	1747	7	1	1	CD
55555	1747	8	cup	cup	NN
55555	1747	9	of	of	IN
55555	1747	10	thinly	thinly	RB
55555	1747	11	sliced	sliced	JJ
55555	1747	12	celery	celery	NN
55555	1747	13	,	,	,
55555	1747	14	cover	cover	VB
55555	1747	15	well	well	RB
55555	1747	16	with	with	IN
55555	1747	17	mayonnaise	mayonnaise	NN
55555	1747	18	,	,	,
55555	1747	19	serve	serve	VB
55555	1747	20	on	on	IN
55555	1747	21	lettuce	lettuce	NN
55555	1747	22	leaves	leave	NNS
55555	1747	23	.	.	.
55555	1748	1	CABBAGE	CABBAGE	NNP
55555	1748	2	SALAD	SALAD	NNP
55555	1748	3	Slice	Slice	NNP
55555	1748	4	firm	firm	NN
55555	1748	5	white	white	JJ
55555	1748	6	cabbage	cabbage	NN
55555	1748	7	as	as	RB
55555	1748	8	thin	thin	JJ
55555	1748	9	as	as	IN
55555	1748	10	possible	possible	JJ
55555	1748	11	,	,	,
55555	1748	12	then	then	RB
55555	1748	13	cut	cut	VB
55555	1748	14	it	-PRON-	PRP
55555	1748	15	across	across	RP
55555	1748	16	,	,	,
55555	1748	17	mix	mix	VB
55555	1748	18	it	-PRON-	PRP
55555	1748	19	with	with	IN
55555	1748	20	mayonnaise	mayonnaise	NN
55555	1748	21	dressing	dress	VBG
55555	1748	22	,	,	,
55555	1748	23	and	and	CC
55555	1748	24	serve	serve	VB
55555	1748	25	on	on	IN
55555	1748	26	small	small	JJ
55555	1748	27	white	white	JJ
55555	1748	28	cabbage	cabbage	NN
55555	1748	29	leaves	leave	NNS
55555	1748	30	.	.	.
55555	1749	1	CELERY	CELERY	NNP
55555	1749	2	AND	and	CC
55555	1749	3	PINEAPPLE	pineapple	NN
55555	1749	4	SALAD	salad	NN
55555	1749	5	Use	use	VB
55555	1749	6	equal	equal	JJ
55555	1749	7	parts	part	NNS
55555	1749	8	of	of	IN
55555	1749	9	thin	thin	JJ
55555	1749	10	strips	strip	NNS
55555	1749	11	of	of	IN
55555	1749	12	celery	celery	NN
55555	1749	13	and	and	CC
55555	1749	14	shredded	shredded	JJ
55555	1749	15	pineapple	pineapple	NN
55555	1749	16	.	.	.
55555	1750	1	Select	select	VB
55555	1750	2	a	a	DT
55555	1750	3	perfectly	perfectly	RB
55555	1750	4	ripe	ripe	JJ
55555	1750	5	pineapple	pineapple	NN
55555	1750	6	.	.	.
55555	1751	1	Put	put	VB
55555	1751	2	the	the	DT
55555	1751	3	celery	celery	NN
55555	1751	4	and	and	CC
55555	1751	5	pineapple	pineapple	NN
55555	1751	6	each	each	DT
55555	1751	7	by	by	IN
55555	1751	8	itself	-PRON-	PRP
55555	1751	9	,	,	,
55555	1751	10	and	and	CC
55555	1751	11	place	place	NN
55555	1751	12	on	on	IN
55555	1751	13	the	the	DT
55555	1751	14	ice	ice	NN
55555	1751	15	.	.	.
55555	1752	1	When	when	WRB
55555	1752	2	time	time	NN
55555	1752	3	to	to	TO
55555	1752	4	serve	serve	VB
55555	1752	5	mix	mix	VB
55555	1752	6	them	-PRON-	PRP
55555	1752	7	together	together	RB
55555	1752	8	with	with	IN
55555	1752	9	mayonnaise	mayonnaise	NN
55555	1752	10	,	,	,
55555	1752	11	garnish	garnish	VBP
55555	1752	12	with	with	IN
55555	1752	13	celery	celery	NN
55555	1752	14	leaves	leave	NNS
55555	1752	15	,	,	,
55555	1752	16	and	and	CC
55555	1752	17	serve	serve	VB
55555	1752	18	at	at	IN
55555	1752	19	once	once	RB
55555	1752	20	.	.	.
55555	1753	1	CHERRY	cherry	NN
55555	1753	2	SALAD	SALAD	NNP
55555	1753	3	When	when	WRB
55555	1753	4	fresh	fresh	JJ
55555	1753	5	cherries	cherry	NNS
55555	1753	6	are	be	VBP
55555	1753	7	available	available	JJ
55555	1753	8	they	-PRON-	PRP
55555	1753	9	are	be	VBP
55555	1753	10	best	good	JJS
55555	1753	11	,	,	,
55555	1753	12	but	but	CC
55555	1753	13	the	the	DT
55555	1753	14	large	large	JJ
55555	1753	15	cherries	cherry	NNS
55555	1753	16	in	in	IN
55555	1753	17	glass	glass	NN
55555	1753	18	bottles	bottle	NNS
55555	1753	19	are	be	VBP
55555	1753	20	also	also	RB
55555	1753	21	suitable	suitable	JJ
55555	1753	22	.	.	.
55555	1754	1	Remove	remove	VB
55555	1754	2	the	the	DT
55555	1754	3	stones	stone	NNS
55555	1754	4	from	from	IN
55555	1754	5	fresh	fresh	JJ
55555	1754	6	cherries	cherry	NNS
55555	1754	7	,	,	,
55555	1754	8	and	and	CC
55555	1754	9	in	in	IN
55555	1754	10	their	-PRON-	PRP$
55555	1754	11	places	place	NNS
55555	1754	12	put	put	VBD
55555	1754	13	blanched	blanch	VBN
55555	1754	14	filberts	filbert	NNS
55555	1754	15	or	or	CC
55555	1754	16	hazelnuts	hazelnut	NNS
55555	1754	17	.	.	.
55555	1755	1	Put	put	VB
55555	1755	2	on	on	RP
55555	1755	3	curled	curled	JJ
55555	1755	4	lettuce	lettuce	NN
55555	1755	5	leaves	leave	NNS
55555	1755	6	with	with	IN
55555	1755	7	a	a	DT
55555	1755	8	tablespoon	tablespoon	NN
55555	1755	9	of	of	IN
55555	1755	10	green	green	JJ
55555	1755	11	mayonnaise	mayonnaise	NN
55555	1755	12	on	on	IN
55555	1755	13	each	each	DT
55555	1755	14	.	.	.
55555	1756	1	CUCUMBER	CUCUMBER	NNP
55555	1756	2	SALAD	SALAD	NNP
55555	1756	3	Soak	Soak	NNP
55555	1756	4	2	2	CD
55555	1756	5	unpeeled	unpeeled	JJ
55555	1756	6	cucumbers	cucumber	NNS
55555	1756	7	in	in	IN
55555	1756	8	ice	ice	NN
55555	1756	9	-	-	HYPH
55555	1756	10	cold	cold	JJ
55555	1756	11	water	water	NN
55555	1756	12	for	for	IN
55555	1756	13	twenty	twenty	CD
55555	1756	14	minutes	minute	NNS
55555	1756	15	or	or	CC
55555	1756	16	more	more	JJR
55555	1756	17	,	,	,
55555	1756	18	then	then	RB
55555	1756	19	peel	peel	VB
55555	1756	20	and	and	CC
55555	1756	21	use	use	VB
55555	1756	22	a	a	DT
55555	1756	23	patent	patent	NN
55555	1756	24	scraper	scraper	NN
55555	1756	25	on	on	IN
55555	1756	26	the	the	DT
55555	1756	27	sides	side	NNS
55555	1756	28	to	to	TO
55555	1756	29	serrate	serrate	VB
55555	1756	30	the	the	DT
55555	1756	31	edges	edge	NNS
55555	1756	32	,	,	,
55555	1756	33	or	or	CC
55555	1756	34	do	do	VB
55555	1756	35	this	this	DT
55555	1756	36	by	by	IN
55555	1756	37	drawing	draw	VBG
55555	1756	38	a	a	DT
55555	1756	39	silver	silver	JJ
55555	1756	40	fork	fork	NN
55555	1756	41	firmly	firmly	RB
55555	1756	42	down	down	IN
55555	1756	43	the	the	DT
55555	1756	44	length	length	NN
55555	1756	45	of	of	IN
55555	1756	46	the	the	DT
55555	1756	47	cucumber	cucumber	NN
55555	1756	48	;	;	:
55555	1756	49	this	this	DT
55555	1756	50	will	will	MD
55555	1756	51	make	make	VB
55555	1756	52	the	the	DT
55555	1756	53	slices	slice	NNS
55555	1756	54	have	have	VB
55555	1756	55	fancy	fancy	JJ
55555	1756	56	edges	edge	NNS
55555	1756	57	.	.	.
55555	1757	1	Slice	slice	NN
55555	1757	2	,	,	,
55555	1757	3	and	and	CC
55555	1757	4	arrange	arrange	VB
55555	1757	5	with	with	IN
55555	1757	6	small	small	JJ
55555	1757	7	white	white	JJ
55555	1757	8	lettuce	lettuce	NN
55555	1757	9	leaves	leave	NNS
55555	1757	10	in	in	IN
55555	1757	11	a	a	DT
55555	1757	12	salad	salad	NN
55555	1757	13	bowl	bowl	NN
55555	1757	14	.	.	.
55555	1758	1	Cover	cover	VB
55555	1758	2	with	with	IN
55555	1758	3	French	french	JJ
55555	1758	4	dressing	dressing	NN
55555	1758	5	and	and	CC
55555	1758	6	add	add	VB
55555	1758	7	a	a	DT
55555	1758	8	sprinkling	sprinkling	NN
55555	1758	9	of	of	IN
55555	1758	10	paprika	paprika	NNS
55555	1758	11	to	to	IN
55555	1758	12	the	the	DT
55555	1758	13	salad	salad	NN
55555	1758	14	itself	-PRON-	PRP
55555	1758	15	before	before	IN
55555	1758	16	serving	serve	VBG
55555	1758	17	.	.	.
55555	1759	1	Some	some	DT
55555	1759	2	sliced	slice	VBN
55555	1759	3	radishes	radish	NNS
55555	1759	4	may	may	MD
55555	1759	5	be	be	VB
55555	1759	6	added	add	VBN
55555	1759	7	if	if	IN
55555	1759	8	liked	like	VBN
55555	1759	9	.	.	.
55555	1760	1	COUNTRY	COUNTRY	NNP
55555	1760	2	SALAD	SALAD	NNP
55555	1760	3	Use	use	NN
55555	1760	4	1	1	CD
55555	1760	5	cup	cup	VB
55555	1760	6	each	each	DT
55555	1760	7	of	of	IN
55555	1760	8	finely	finely	RB
55555	1760	9	sliced	slice	VBN
55555	1760	10	firm	firm	NN
55555	1760	11	white	white	JJ
55555	1760	12	cabbage	cabbage	NN
55555	1760	13	,	,	,
55555	1760	14	diced	dice	VBD
55555	1760	15	celery	celery	NN
55555	1760	16	,	,	,
55555	1760	17	and	and	CC
55555	1760	18	chopped	chop	VBN
55555	1760	19	apple	apple	NN
55555	1760	20	;	;	:
55555	1760	21	mix	mix	VB
55555	1760	22	them	-PRON-	PRP
55555	1760	23	well	well	RB
55555	1760	24	with	with	IN
55555	1760	25	mayonnaise	mayonnaise	NN
55555	1760	26	dressing	dressing	NN
55555	1760	27	,	,	,
55555	1760	28	and	and	CC
55555	1760	29	serve	serve	VB
55555	1760	30	in	in	IN
55555	1760	31	the	the	DT
55555	1760	32	inner	inner	JJ
55555	1760	33	leaves	leave	NNS
55555	1760	34	from	from	IN
55555	1760	35	the	the	DT
55555	1760	36	cabbage	cabbage	NN
55555	1760	37	.	.	.
55555	1761	1	RUSSIAN	russian	JJ
55555	1761	2	CUCUMBER	cucumber	NN
55555	1761	3	SALAD	SALAD	NNP
55555	1761	4	Prepare	prepare	VB
55555	1761	5	like	like	UH
55555	1761	6	plain	plain	JJ
55555	1761	7	cucumber	cucumber	NN
55555	1761	8	salad	salad	NN
55555	1761	9	,	,	,
55555	1761	10	but	but	CC
55555	1761	11	put	put	VBD
55555	1761	12	with	with	IN
55555	1761	13	the	the	DT
55555	1761	14	sliced	sliced	JJ
55555	1761	15	cucumbers	cucumber	NNS
55555	1761	16	1	1	CD
55555	1761	17	small	small	JJ
55555	1761	18	onion	onion	NN
55555	1761	19	sliced	slice	VBD
55555	1761	20	thin	thin	JJ
55555	1761	21	,	,	,
55555	1761	22	with	with	IN
55555	1761	23	the	the	DT
55555	1761	24	slices	slice	NNS
55555	1761	25	separated	separate	VBN
55555	1761	26	into	into	IN
55555	1761	27	rings	ring	NNS
55555	1761	28	.	.	.
55555	1762	1	One	one	CD
55555	1762	2	tablespoon	tablespoon	NN
55555	1762	3	of	of	IN
55555	1762	4	chives	chive	NNS
55555	1762	5	may	may	MD
55555	1762	6	be	be	VB
55555	1762	7	added	add	VBN
55555	1762	8	,	,	,
55555	1762	9	or	or	CC
55555	1762	10	more	more	JJR
55555	1762	11	chives	chive	NNS
55555	1762	12	used	use	VBN
55555	1762	13	and	and	CC
55555	1762	14	the	the	DT
55555	1762	15	onion	onion	NN
55555	1762	16	slices	slice	NNS
55555	1762	17	omitted	omit	VBN
55555	1762	18	.	.	.
55555	1763	1	DENT	DENT	NNP
55555	1763	2	DE	DE	NNP
55555	1763	3	LION	LION	NNP
55555	1763	4	SALAD	SALAD	NNP
55555	1763	5	Take	take	VB
55555	1763	6	young	young	JJ
55555	1763	7	dandelion	dandelion	NN
55555	1763	8	leaves	leave	NNS
55555	1763	9	,	,	,
55555	1763	10	trim	trim	VBP
55555	1763	11	off	off	RP
55555	1763	12	all	all	PDT
55555	1763	13	the	the	DT
55555	1763	14	stem	stem	NN
55555	1763	15	below	below	IN
55555	1763	16	the	the	DT
55555	1763	17	leaf	leaf	NN
55555	1763	18	,	,	,
55555	1763	19	and	and	CC
55555	1763	20	mix	mix	VB
55555	1763	21	with	with	IN
55555	1763	22	a	a	DT
55555	1763	23	French	french	JJ
55555	1763	24	dressing	dressing	NN
55555	1763	25	to	to	TO
55555	1763	26	which	which	WDT
55555	1763	27	has	have	VBZ
55555	1763	28	been	be	VBN
55555	1763	29	added	add	VBN
55555	1763	30	onion	onion	NN
55555	1763	31	juice	juice	NN
55555	1763	32	or	or	CC
55555	1763	33	chopped	chop	VBD
55555	1763	34	chives	chive	NNS
55555	1763	35	;	;	:
55555	1763	36	use	use	NN
55555	1763	37	1	1	CD
55555	1763	38	tablespoon	tablespoon	NN
55555	1763	39	of	of	IN
55555	1763	40	either	either	CC
55555	1763	41	to	to	IN
55555	1763	42	each	each	DT
55555	1763	43	cup	cup	NN
55555	1763	44	of	of	IN
55555	1763	45	dressing	dressing	NN
55555	1763	46	.	.	.
55555	1764	1	Hard	hard	RB
55555	1764	2	-	-	HYPH
55555	1764	3	boiled	boil	VBN
55555	1764	4	eggs	egg	NNS
55555	1764	5	,	,	,
55555	1764	6	sliced	sliced	JJ
55555	1764	7	or	or	CC
55555	1764	8	chopped	chop	VBN
55555	1764	9	,	,	,
55555	1764	10	are	be	VBP
55555	1764	11	sometimes	sometimes	RB
55555	1764	12	used	use	VBN
55555	1764	13	to	to	TO
55555	1764	14	garnish	garnish	VB
55555	1764	15	this	this	DT
55555	1764	16	salad	salad	NN
55555	1764	17	.	.	.
55555	1765	1	PINK	pink	JJ
55555	1765	2	EGG	EGG	NNP
55555	1765	3	SALAD	SALAD	NNP
55555	1765	4	Boil	Boil	NNP
55555	1765	5	6	6	CD
55555	1765	6	or	or	CC
55555	1765	7	8	8	CD
55555	1765	8	eggs	egg	NNS
55555	1765	9	for	for	IN
55555	1765	10	ten	ten	CD
55555	1765	11	minutes	minute	NNS
55555	1765	12	,	,	,
55555	1765	13	put	put	VBN
55555	1765	14	in	in	IN
55555	1765	15	cold	cold	JJ
55555	1765	16	water	water	NN
55555	1765	17	for	for	IN
55555	1765	18	two	two	CD
55555	1765	19	or	or	CC
55555	1765	20	three	three	CD
55555	1765	21	minutes	minute	NNS
55555	1765	22	,	,	,
55555	1765	23	then	then	RB
55555	1765	24	peel	peel	VBP
55555	1765	25	and	and	CC
55555	1765	26	put	put	VBD
55555	1765	27	in	in	RP
55555	1765	28	a	a	DT
55555	1765	29	jar	jar	NN
55555	1765	30	of	of	IN
55555	1765	31	pickled	pickle	VBN
55555	1765	32	beets	beet	NNS
55555	1765	33	,	,	,
55555	1765	34	well	well	RB
55555	1765	35	covered	cover	VBN
55555	1765	36	with	with	IN
55555	1765	37	vinegar	vinegar	NN
55555	1765	38	.	.	.
55555	1766	1	Let	let	VB
55555	1766	2	them	-PRON-	PRP
55555	1766	3	stand	stand	VB
55555	1766	4	a	a	DT
55555	1766	5	few	few	JJ
55555	1766	6	hours	hour	NNS
55555	1766	7	and	and	CC
55555	1766	8	serve	serve	VB
55555	1766	9	with	with	IN
55555	1766	10	the	the	DT
55555	1766	11	beets	beet	NNS
55555	1766	12	.	.	.
55555	1767	1	ENDIVE	endive	JJ
55555	1767	2	SALAD	SALAD	NNP
55555	1767	3	Wash	Wash	NNP
55555	1767	4	heads	head	NNS
55555	1767	5	of	of	IN
55555	1767	6	endive	endive	NN
55555	1767	7	and	and	CC
55555	1767	8	use	use	VB
55555	1767	9	the	the	DT
55555	1767	10	crisp	crisp	JJ
55555	1767	11	,	,	,
55555	1767	12	white	white	JJ
55555	1767	13	,	,	,
55555	1767	14	light	light	JJ
55555	1767	15	leaves	leave	NNS
55555	1767	16	.	.	.
55555	1768	1	Shake	shake	VB
55555	1768	2	dry	dry	JJ
55555	1768	3	and	and	CC
55555	1768	4	cover	cover	VB
55555	1768	5	with	with	IN
55555	1768	6	French	french	JJ
55555	1768	7	dressing	dressing	NN
55555	1768	8	.	.	.
55555	1769	1	Add	add	NN
55555	1769	2	1	1	CD
55555	1769	3	teaspoon	teaspoon	NN
55555	1769	4	of	of	IN
55555	1769	5	minced	mince	VBN
55555	1769	6	onion	onion	NN
55555	1769	7	before	before	IN
55555	1769	8	dressing	dress	VBG
55555	1769	9	.	.	.
55555	1770	1	FETTICUS	fetticu	NNS
55555	1770	2	OR	or	CC
55555	1770	3	CORN	corn	NN
55555	1770	4	SALAD	salad	NN
55555	1770	5	Wash	wash	NN
55555	1770	6	2	2	CD
55555	1770	7	cups	cup	NNS
55555	1770	8	of	of	IN
55555	1770	9	fetticus	fetticus	NN
55555	1770	10	and	and	CC
55555	1770	11	dry	dry	VB
55555	1770	12	the	the	DT
55555	1770	13	leaves	leave	NNS
55555	1770	14	well	well	RB
55555	1770	15	,	,	,
55555	1770	16	then	then	RB
55555	1770	17	cover	cover	VB
55555	1770	18	with	with	IN
55555	1770	19	French	french	JJ
55555	1770	20	dressing	dressing	NN
55555	1770	21	,	,	,
55555	1770	22	and	and	CC
55555	1770	23	add	add	VB
55555	1770	24	1	1	CD
55555	1770	25	teaspoon	teaspoon	NN
55555	1770	26	of	of	IN
55555	1770	27	grated	grate	VBN
55555	1770	28	onion	onion	NN
55555	1770	29	.	.	.
55555	1771	1	GARDEN	GARDEN	NNP
55555	1771	2	SALAD	SALAD	NNP
55555	1771	3	Take	take	VBP
55555	1771	4	a	a	DT
55555	1771	5	handful	handful	NN
55555	1771	6	of	of	IN
55555	1771	7	sorrel	sorrel	NN
55555	1771	8	,	,	,
55555	1771	9	2	2	CD
55555	1771	10	sprigs	sprig	NNS
55555	1771	11	of	of	IN
55555	1771	12	chervil	chervil	NN
55555	1771	13	,	,	,
55555	1771	14	4	4	CD
55555	1771	15	leaves	leave	NNS
55555	1771	16	of	of	IN
55555	1771	17	tarragon	tarragon	NNP
55555	1771	18	(	(	-LRB-
55555	1771	19	or	or	CC
55555	1771	20	use	use	VB
55555	1771	21	tarragon	tarragon	NNP
55555	1771	22	vinegar	vinegar	NN
55555	1771	23	)	)	-RRB-
55555	1771	24	,	,	,
55555	1771	25	1	1	CD
55555	1771	26	teaspoon	teaspoon	NN
55555	1771	27	of	of	IN
55555	1771	28	chopped	chop	VBN
55555	1771	29	chives	chive	NNS
55555	1771	30	,	,	,
55555	1771	31	and	and	CC
55555	1771	32	the	the	DT
55555	1771	33	small	small	JJ
55555	1771	34	leaves	leave	NNS
55555	1771	35	from	from	IN
55555	1771	36	the	the	DT
55555	1771	37	heart	heart	NN
55555	1771	38	of	of	IN
55555	1771	39	a	a	DT
55555	1771	40	head	head	NN
55555	1771	41	lettuce	lettuce	NN
55555	1771	42	.	.	.
55555	1772	1	Blend	blend	VB
55555	1772	2	all	all	RB
55555	1772	3	well	well	RB
55555	1772	4	with	with	IN
55555	1772	5	French	french	JJ
55555	1772	6	dressing	dressing	NN
55555	1772	7	.	.	.
55555	1773	1	GRAPE	GRAPE	NNP
55555	1773	2	-	-	HYPH
55555	1773	3	FRUIT	FRUIT	NNP
55555	1773	4	SALAD	SALAD	NNP
55555	1773	5	Wash	Wash	NNP
55555	1773	6	and	and	CC
55555	1773	7	shake	shake	VB
55555	1773	8	dry	dry	VB
55555	1773	9	the	the	DT
55555	1773	10	fine	fine	JJ
55555	1773	11	leaves	leave	VBZ
55555	1773	12	from	from	IN
55555	1773	13	a	a	DT
55555	1773	14	head	head	NN
55555	1773	15	lettuce	lettuce	NN
55555	1773	16	,	,	,
55555	1773	17	and	and	CC
55555	1773	18	arrange	arrange	VB
55555	1773	19	with	with	IN
55555	1773	20	them	-PRON-	PRP
55555	1773	21	in	in	IN
55555	1773	22	layers	layer	NNS
55555	1773	23	very	very	RB
55555	1773	24	thin	thin	JJ
55555	1773	25	slices	slice	NNS
55555	1773	26	of	of	IN
55555	1773	27	grape	grape	NN
55555	1773	28	-	-	HYPH
55555	1773	29	fruit	fruit	NN
55555	1773	30	;	;	:
55555	1773	31	mix	mix	VB
55555	1773	32	well	well	RB
55555	1773	33	with	with	IN
55555	1773	34	French	french	JJ
55555	1773	35	dressing	dressing	NN
55555	1773	36	before	before	IN
55555	1773	37	serving	serve	VBG
55555	1773	38	.	.	.
55555	1774	1	ITALIAN	italian	JJ
55555	1774	2	SALAD	salad	NN
55555	1774	3	Having	have	VBG
55555	1774	4	prepared	prepare	VBN
55555	1774	5	2	2	CD
55555	1774	6	nice	nice	JJ
55555	1774	7	heads	head	NNS
55555	1774	8	of	of	IN
55555	1774	9	head	head	NN
55555	1774	10	lettuce	lettuce	NN
55555	1774	11	,	,	,
55555	1774	12	arrange	arrange	VB
55555	1774	13	them	-PRON-	PRP
55555	1774	14	in	in	IN
55555	1774	15	the	the	DT
55555	1774	16	salad	salad	NN
55555	1774	17	bowl	bowl	NN
55555	1774	18	with	with	IN
55555	1774	19	2	2	CD
55555	1774	20	seedless	seedless	NN
55555	1774	21	oranges	orange	NNS
55555	1774	22	which	which	WDT
55555	1774	23	have	have	VBP
55555	1774	24	been	be	VBN
55555	1774	25	neatly	neatly	RB
55555	1774	26	peeled	peel	VBN
55555	1774	27	,	,	,
55555	1774	28	and	and	CC
55555	1774	29	cut	cut	VBN
55555	1774	30	into	into	IN
55555	1774	31	thin	thin	JJ
55555	1774	32	slices	slice	NNS
55555	1774	33	with	with	IN
55555	1774	34	a	a	DT
55555	1774	35	very	very	RB
55555	1774	36	sharp	sharp	JJ
55555	1774	37	knife	knife	NN
55555	1774	38	.	.	.
55555	1775	1	Season	season	NN
55555	1775	2	with	with	IN
55555	1775	3	salt	salt	NN
55555	1775	4	and	and	CC
55555	1775	5	pepper	pepper	NN
55555	1775	6	,	,	,
55555	1775	7	and	and	CC
55555	1775	8	then	then	RB
55555	1775	9	mix	mix	VB
55555	1775	10	thoroughly	thoroughly	RB
55555	1775	11	with	with	IN
55555	1775	12	French	french	JJ
55555	1775	13	dressing	dressing	NN
55555	1775	14	.	.	.
55555	1776	1	The	the	DT
55555	1776	2	oranges	orange	NNS
55555	1776	3	and	and	CC
55555	1776	4	lettuce	lettuce	NN
55555	1776	5	should	should	MD
55555	1776	6	have	have	VB
55555	1776	7	been	be	VBN
55555	1776	8	chilled	chill	VBN
55555	1776	9	so	so	IN
55555	1776	10	that	that	IN
55555	1776	11	the	the	DT
55555	1776	12	salad	salad	NN
55555	1776	13	will	will	MD
55555	1776	14	be	be	VB
55555	1776	15	very	very	RB
55555	1776	16	cold	cold	JJ
55555	1776	17	.	.	.
55555	1777	1	LETTUCE	LETTUCE	NNP
55555	1777	2	SALAD	SALAD	NNP
55555	1777	3	Pull	pull	VBP
55555	1777	4	apart	apart	RB
55555	1777	5	a	a	DT
55555	1777	6	fresh	fresh	JJ
55555	1777	7	head	head	NN
55555	1777	8	lettuce	lettuce	NN
55555	1777	9	,	,	,
55555	1777	10	breaking	break	VBG
55555	1777	11	the	the	DT
55555	1777	12	leaves	leave	NNS
55555	1777	13	neatly	neatly	RB
55555	1777	14	from	from	IN
55555	1777	15	the	the	DT
55555	1777	16	stalk	stalk	NN
55555	1777	17	,	,	,
55555	1777	18	and	and	CC
55555	1777	19	wash	wash	VB
55555	1777	20	those	those	DT
55555	1777	21	that	that	WDT
55555	1777	22	need	need	VBP
55555	1777	23	it	-PRON-	PRP
55555	1777	24	and	and	CC
55555	1777	25	shake	shake	VB
55555	1777	26	them	-PRON-	PRP
55555	1777	27	dry	dry	JJ
55555	1777	28	.	.	.
55555	1778	1	Put	put	VB
55555	1778	2	in	in	RP
55555	1778	3	a	a	DT
55555	1778	4	salad	salad	NN
55555	1778	5	bowl	bowl	NN
55555	1778	6	with	with	IN
55555	1778	7	French	french	JJ
55555	1778	8	dressing	dressing	NN
55555	1778	9	or	or	CC
55555	1778	10	sauce	sauce	NN
55555	1778	11	vinaigrette	vinaigrette	NN
55555	1778	12	,	,	,
55555	1778	13	and	and	CC
55555	1778	14	mix	mix	VB
55555	1778	15	well	well	RB
55555	1778	16	together	together	RB
55555	1778	17	before	before	IN
55555	1778	18	serving	serve	VBG
55555	1778	19	.	.	.
55555	1779	1	MACEDOINE	MACEDOINE	NNP
55555	1779	2	SALAD	SALAD	NNP
55555	1779	3	Open	open	VB
55555	1779	4	a	a	DT
55555	1779	5	glass	glass	NN
55555	1779	6	or	or	CC
55555	1779	7	can	can	NN
55555	1779	8	of	of	IN
55555	1779	9	imported	import	VBN
55555	1779	10	macedoine	macedoine	NN
55555	1779	11	of	of	IN
55555	1779	12	vegetables	vegetable	NNS
55555	1779	13	,	,	,
55555	1779	14	drain	drain	VB
55555	1779	15	,	,	,
55555	1779	16	and	and	CC
55555	1779	17	cover	cover	VB
55555	1779	18	with	with	IN
55555	1779	19	French	french	JJ
55555	1779	20	dressing	dressing	NN
55555	1779	21	.	.	.
55555	1780	1	Arrange	arrange	VB
55555	1780	2	with	with	IN
55555	1780	3	lettuce	lettuce	NN
55555	1780	4	leaves	leave	NNS
55555	1780	5	in	in	IN
55555	1780	6	a	a	DT
55555	1780	7	bowl	bowl	NN
55555	1780	8	or	or	CC
55555	1780	9	on	on	IN
55555	1780	10	separate	separate	JJ
55555	1780	11	plates	plate	NNS
55555	1780	12	.	.	.
55555	1781	1	Freshness	freshness	NN
55555	1781	2	can	can	MD
55555	1781	3	be	be	VB
55555	1781	4	added	add	VBN
55555	1781	5	by	by	IN
55555	1781	6	a	a	DT
55555	1781	7	tablespoon	tablespoon	NN
55555	1781	8	of	of	IN
55555	1781	9	chopped	chop	VBN
55555	1781	10	chives	chive	NNS
55555	1781	11	,	,	,
55555	1781	12	or	or	CC
55555	1781	13	shallots	shallot	NNS
55555	1781	14	,	,	,
55555	1781	15	or	or	CC
55555	1781	16	parsley	parsley	NN
55555	1781	17	.	.	.
55555	1782	1	SPECIAL	SPECIAL	NNP
55555	1782	2	MIXED	MIXED	NNP
55555	1782	3	SALAD	SALAD	NNP
55555	1782	4	Use	Use	NNP
55555	1782	5	1	1	CD
55555	1782	6	cup	cup	NN
55555	1782	7	of	of	IN
55555	1782	8	chopped	chopped	JJ
55555	1782	9	tomato	tomato	NNP
55555	1782	10	,	,	,
55555	1782	11	1	1	CD
55555	1782	12	cup	cup	NN
55555	1782	13	of	of	IN
55555	1782	14	chopped	chopped	JJ
55555	1782	15	cucumber	cucumber	NN
55555	1782	16	,	,	,
55555	1782	17	1/2	1/2	CD
55555	1782	18	cup	cup	NN
55555	1782	19	of	of	IN
55555	1782	20	thinly	thinly	RB
55555	1782	21	sliced	sliced	JJ
55555	1782	22	radishes	radish	NNS
55555	1782	23	,	,	,
55555	1782	24	1/2	1/2	CD
55555	1782	25	cup	cup	NN
55555	1782	26	of	of	IN
55555	1782	27	chopped	chopped	JJ
55555	1782	28	apple	apple	NN
55555	1782	29	,	,	,
55555	1782	30	and	and	CC
55555	1782	31	2	2	CD
55555	1782	32	tablespoons	tablespoon	NNS
55555	1782	33	of	of	IN
55555	1782	34	the	the	DT
55555	1782	35	German	german	JJ
55555	1782	36	pearl	pearl	NN
55555	1782	37	pickled	pickle	VBD
55555	1782	38	onions	onion	NNS
55555	1782	39	.	.	.
55555	1783	1	Mix	mix	VB
55555	1783	2	all	all	RB
55555	1783	3	together	together	RB
55555	1783	4	with	with	IN
55555	1783	5	1	1	CD
55555	1783	6	cup	cup	NN
55555	1783	7	of	of	IN
55555	1783	8	mayonnaise	mayonnaise	NN
55555	1783	9	,	,	,
55555	1783	10	and	and	CC
55555	1783	11	arrange	arrange	VB
55555	1783	12	in	in	IN
55555	1783	13	a	a	DT
55555	1783	14	salad	salad	NN
55555	1783	15	bowl	bowl	NN
55555	1783	16	with	with	IN
55555	1783	17	lettuce	lettuce	NN
55555	1783	18	leaves	leave	NNS
55555	1783	19	,	,	,
55555	1783	20	which	which	WDT
55555	1783	21	should	should	MD
55555	1783	22	be	be	VB
55555	1783	23	used	use	VBN
55555	1783	24	to	to	TO
55555	1783	25	hold	hold	VB
55555	1783	26	the	the	DT
55555	1783	27	salad	salad	NN
55555	1783	28	in	in	IN
55555	1783	29	serving	serve	VBG
55555	1783	30	.	.	.
55555	1784	1	MUSHROOM	MUSHROOM	NNP
55555	1784	2	SALAD	SALAD	NNP
55555	1784	3	Select	Select	NNP
55555	1784	4	fresh	fresh	JJ
55555	1784	5	,	,	,
55555	1784	6	firm	firm	JJ
55555	1784	7	mushrooms	mushroom	NNS
55555	1784	8	that	that	WDT
55555	1784	9	are	be	VBP
55555	1784	10	small	small	JJ
55555	1784	11	,	,	,
55555	1784	12	wash	wash	VB
55555	1784	13	them	-PRON-	PRP
55555	1784	14	carefully	carefully	RB
55555	1784	15	without	without	IN
55555	1784	16	peeling	peel	VBG
55555	1784	17	,	,	,
55555	1784	18	and	and	CC
55555	1784	19	stir	stir	VB
55555	1784	20	them	-PRON-	PRP
55555	1784	21	in	in	IN
55555	1784	22	French	French	NNP
55555	1784	23	dressing	dressing	NN
55555	1784	24	that	that	WDT
55555	1784	25	contains	contain	VBZ
55555	1784	26	rather	rather	RB
55555	1784	27	more	more	JJR
55555	1784	28	oil	oil	NN
55555	1784	29	than	than	IN
55555	1784	30	usual	usual	JJ
55555	1784	31	.	.	.
55555	1785	1	Put	put	VB
55555	1785	2	1	1	CD
55555	1785	3	crisp	crisp	JJ
55555	1785	4	lettuce	lettuce	NN
55555	1785	5	leaf	leaf	NN
55555	1785	6	on	on	IN
55555	1785	7	each	each	DT
55555	1785	8	plate	plate	NN
55555	1785	9	,	,	,
55555	1785	10	fill	fill	VB
55555	1785	11	it	-PRON-	PRP
55555	1785	12	with	with	IN
55555	1785	13	the	the	DT
55555	1785	14	mushrooms	mushroom	NNS
55555	1785	15	,	,	,
55555	1785	16	sprinkle	sprinkle	VB
55555	1785	17	with	with	IN
55555	1785	18	salt	salt	NN
55555	1785	19	and	and	CC
55555	1785	20	a	a	DT
55555	1785	21	little	little	JJ
55555	1785	22	paprika	paprika	NNS
55555	1785	23	,	,	,
55555	1785	24	and	and	CC
55555	1785	25	serve	serve	VB
55555	1785	26	very	very	RB
55555	1785	27	cold	cold	JJ
55555	1785	28	.	.	.
55555	1786	1	NARRAGANSETT	NARRAGANSETT	NNP
55555	1786	2	SALAD	SALAD	NNP
55555	1786	3	Wash	Wash	NNP
55555	1786	4	and	and	CC
55555	1786	5	shake	shake	VB
55555	1786	6	dry	dry	VB
55555	1786	7	the	the	DT
55555	1786	8	fine	fine	JJ
55555	1786	9	white	white	JJ
55555	1786	10	centre	centre	NN
55555	1786	11	of	of	IN
55555	1786	12	endive	endive	NNP
55555	1786	13	or	or	CC
55555	1786	14	chicory	chicory	NN
55555	1786	15	,	,	,
55555	1786	16	and	and	CC
55555	1786	17	arrange	arrange	VB
55555	1786	18	with	with	IN
55555	1786	19	it	-PRON-	PRP
55555	1786	20	quartered	quarter	VBD
55555	1786	21	tomatoes	tomato	NNS
55555	1786	22	from	from	IN
55555	1786	23	which	which	WDT
55555	1786	24	the	the	DT
55555	1786	25	skin	skin	NN
55555	1786	26	has	have	VBZ
55555	1786	27	been	be	VBN
55555	1786	28	removed	remove	VBN
55555	1786	29	;	;	:
55555	1786	30	serve	serve	VB
55555	1786	31	with	with	IN
55555	1786	32	a	a	DT
55555	1786	33	French	french	JJ
55555	1786	34	dressing	dressing	NN
55555	1786	35	to	to	TO
55555	1786	36	which	which	WDT
55555	1786	37	a	a	DT
55555	1786	38	tablespoon	tablespoon	NN
55555	1786	39	of	of	IN
55555	1786	40	chopped	chop	VBN
55555	1786	41	parsley	parsley	NN
55555	1786	42	,	,	,
55555	1786	43	1/2	1/2	CD
55555	1786	44	teaspoon	teaspoon	NN
55555	1786	45	of	of	IN
55555	1786	46	chopped	chop	VBN
55555	1786	47	onion	onion	NN
55555	1786	48	,	,	,
55555	1786	49	and	and	CC
55555	1786	50	1	1	CD
55555	1786	51	finely	finely	RB
55555	1786	52	chopped	chop	VBN
55555	1786	53	egg	egg	NN
55555	1786	54	has	have	VBZ
55555	1786	55	been	be	VBN
55555	1786	56	added	add	VBN
55555	1786	57	.	.	.
55555	1787	1	PHILADELPHIA	philadelphia	NN
55555	1787	2	SALAD	SALAD	NNP
55555	1787	3	Select	select	VB
55555	1787	4	large	large	JJ
55555	1787	5	tomatoes	tomato	NNS
55555	1787	6	,	,	,
55555	1787	7	remove	remove	VB
55555	1787	8	the	the	DT
55555	1787	9	skins	skin	NNS
55555	1787	10	by	by	IN
55555	1787	11	putting	put	VBG
55555	1787	12	in	in	RP
55555	1787	13	boiling	boiling	NN
55555	1787	14	water	water	NN
55555	1787	15	,	,	,
55555	1787	16	cut	cut	VBD
55555	1787	17	out	out	RP
55555	1787	18	the	the	DT
55555	1787	19	inside	inside	NN
55555	1787	20	,	,	,
55555	1787	21	and	and	CC
55555	1787	22	refill	refill	VB
55555	1787	23	with	with	IN
55555	1787	24	finely	finely	RB
55555	1787	25	chopped	chop	VBN
55555	1787	26	pineapple	pineapple	NN
55555	1787	27	,	,	,
55555	1787	28	celery	celery	NN
55555	1787	29	,	,	,
55555	1787	30	and	and	CC
55555	1787	31	apple	apple	NN
55555	1787	32	in	in	IN
55555	1787	33	equal	equal	JJ
55555	1787	34	proportions	proportion	NNS
55555	1787	35	,	,	,
55555	1787	36	all	all	DT
55555	1787	37	well	well	RB
55555	1787	38	blended	blend	VBN
55555	1787	39	with	with	IN
55555	1787	40	plain	plain	JJ
55555	1787	41	mayonnaise	mayonnaise	NN
55555	1787	42	.	.	.
55555	1788	1	Serve	serve	VB
55555	1788	2	on	on	IN
55555	1788	3	lettuce	lettuce	NN
55555	1788	4	leaves	leave	NNS
55555	1788	5	on	on	IN
55555	1788	6	separate	separate	JJ
55555	1788	7	plates	plate	NNS
55555	1788	8	,	,	,
55555	1788	9	or	or	CC
55555	1788	10	use	use	VB
55555	1788	11	watercress	watercress	NN
55555	1788	12	instead	instead	RB
55555	1788	13	of	of	IN
55555	1788	14	lettuce	lettuce	NN
55555	1788	15	.	.	.
55555	1789	1	PIMENTO	PIMENTO	NNP
55555	1789	2	SALAD	salad	NN
55555	1789	3	WITH	with	IN
55555	1789	4	CHEESE	cheese	NN
55555	1789	5	BALLS	ball	NNS
55555	1789	6	Mix	mix	NN
55555	1789	7	2	2	CD
55555	1789	8	Neufchâtel	Neufchâtel	NNP
55555	1789	9	cheeses	cheese	NNS
55555	1789	10	with	with	IN
55555	1789	11	1	1	CD
55555	1789	12	cup	cup	NN
55555	1789	13	of	of	IN
55555	1789	14	grated	grate	VBN
55555	1789	15	cheese	cheese	NN
55555	1789	16	,	,	,
55555	1789	17	and	and	CC
55555	1789	18	when	when	WRB
55555	1789	19	creamed	cream	VBN
55555	1789	20	together	together	RB
55555	1789	21	add	add	VB
55555	1789	22	6	6	CD
55555	1789	23	olives	olive	NNS
55555	1789	24	stoned	stone	VBN
55555	1789	25	and	and	CC
55555	1789	26	chopped	chop	VBN
55555	1789	27	fine	fine	JJ
55555	1789	28	and	and	CC
55555	1789	29	1	1	CD
55555	1789	30	teaspoon	teaspoon	NN
55555	1789	31	of	of	IN
55555	1789	32	chopped	chopped	JJ
55555	1789	33	pimento	pimento	IN
55555	1789	34	;	;	:
55555	1789	35	season	season	NN
55555	1789	36	generously	generously	RB
55555	1789	37	with	with	IN
55555	1789	38	salt	salt	NN
55555	1789	39	and	and	CC
55555	1789	40	pepper	pepper	NN
55555	1789	41	,	,	,
55555	1789	42	moisten	moisten	VB
55555	1789	43	with	with	IN
55555	1789	44	cream	cream	NN
55555	1789	45	,	,	,
55555	1789	46	and	and	CC
55555	1789	47	mould	mould	NNP
55555	1789	48	into	into	IN
55555	1789	49	balls	ball	NNS
55555	1789	50	an	an	DT
55555	1789	51	inch	inch	NN
55555	1789	52	and	and	CC
55555	1789	53	a	a	DT
55555	1789	54	quarter	quarter	NN
55555	1789	55	through	through	RB
55555	1789	56	.	.	.
55555	1790	1	Pimolas	Pimolas	NNP
55555	1790	2	(	(	-LRB-
55555	1790	3	which	which	WDT
55555	1790	4	are	be	VBP
55555	1790	5	olives	olive	NNS
55555	1790	6	stuffed	stuff	VBN
55555	1790	7	with	with	IN
55555	1790	8	pimentos	pimento	NNS
55555	1790	9	)	)	-RRB-
55555	1790	10	can	can	MD
55555	1790	11	of	of	IN
55555	1790	12	course	course	NN
55555	1790	13	be	be	VB
55555	1790	14	used	use	VBN
55555	1790	15	if	if	IN
55555	1790	16	more	more	RBR
55555	1790	17	convenient	convenient	JJ
55555	1790	18	,	,	,
55555	1790	19	and	and	CC
55555	1790	20	a	a	DT
55555	1790	21	few	few	JJ
55555	1790	22	drops	drop	NNS
55555	1790	23	of	of	IN
55555	1790	24	onion	onion	NN
55555	1790	25	extract	extract	NN
55555	1790	26	or	or	CC
55555	1790	27	a	a	DT
55555	1790	28	very	very	RB
55555	1790	29	little	little	JJ
55555	1790	30	onion	onion	NN
55555	1790	31	juice	juice	NN
55555	1790	32	adds	add	VBZ
55555	1790	33	piquancy	piquancy	NN
55555	1790	34	to	to	IN
55555	1790	35	the	the	DT
55555	1790	36	cheese	cheese	NN
55555	1790	37	balls	ball	NNS
55555	1790	38	.	.	.
55555	1791	1	Take	take	VB
55555	1791	2	lettuce	lettuce	NN
55555	1791	3	which	which	WDT
55555	1791	4	has	have	VBZ
55555	1791	5	been	be	VBN
55555	1791	6	in	in	IN
55555	1791	7	cold	cold	JJ
55555	1791	8	water	water	NN
55555	1791	9	and	and	CC
55555	1791	10	is	be	VBZ
55555	1791	11	therefore	therefore	RB
55555	1791	12	crisp	crisp	JJ
55555	1791	13	,	,	,
55555	1791	14	shake	shake	VB
55555	1791	15	it	-PRON-	PRP
55555	1791	16	dry	dry	JJ
55555	1791	17	,	,	,
55555	1791	18	and	and	CC
55555	1791	19	arrange	arrange	VB
55555	1791	20	with	with	IN
55555	1791	21	it	-PRON-	PRP
55555	1791	22	pimentos	pimento	NNS
55555	1791	23	cut	cut	VBN
55555	1791	24	in	in	IN
55555	1791	25	long	long	JJ
55555	1791	26	half	half	JJ
55555	1791	27	-	-	HYPH
55555	1791	28	inch	inch	NN
55555	1791	29	strips	strip	NNS
55555	1791	30	,	,	,
55555	1791	31	mix	mix	VBP
55555	1791	32	thoroughly	thoroughly	RB
55555	1791	33	with	with	IN
55555	1791	34	a	a	DT
55555	1791	35	French	french	JJ
55555	1791	36	dressing	dressing	NN
55555	1791	37	,	,	,
55555	1791	38	and	and	CC
55555	1791	39	garnish	garnish	VB
55555	1791	40	with	with	IN
55555	1791	41	the	the	DT
55555	1791	42	cheese	cheese	NN
55555	1791	43	balls	ball	NNS
55555	1791	44	.	.	.
55555	1792	1	POLISH	POLISH	NNP
55555	1792	2	SALAD	SALAD	NNP
55555	1792	3	Use	Use	NNP
55555	1792	4	boiled	boil	VBN
55555	1792	5	beets	beet	NNS
55555	1792	6	,	,	,
55555	1792	7	sliced	sliced	JJ
55555	1792	8	and	and	CC
55555	1792	9	mixed	mix	VBN
55555	1792	10	with	with	IN
55555	1792	11	French	french	JJ
55555	1792	12	dressing	dressing	NN
55555	1792	13	,	,	,
55555	1792	14	and	and	CC
55555	1792	15	over	over	IN
55555	1792	16	all	all	DT
55555	1792	17	sprinkle	sprinkle	VBP
55555	1792	18	chopped	chop	VBN
55555	1792	19	white	white	JJ
55555	1792	20	of	of	IN
55555	1792	21	hard	hard	RB
55555	1792	22	-	-	HYPH
55555	1792	23	boiled	boil	VBN
55555	1792	24	egg	egg	NN
55555	1792	25	.	.	.
55555	1793	1	A	a	DT
55555	1793	2	little	little	JJ
55555	1793	3	grated	grated	JJ
55555	1793	4	horse	horse	NN
55555	1793	5	-	-	HYPH
55555	1793	6	radish	radish	NN
55555	1793	7	is	be	VBZ
55555	1793	8	sometimes	sometimes	RB
55555	1793	9	used	use	VBN
55555	1793	10	with	with	IN
55555	1793	11	good	good	JJ
55555	1793	12	effect	effect	NN
55555	1793	13	in	in	IN
55555	1793	14	beet	beet	NN
55555	1793	15	salad	salad	NN
55555	1793	16	.	.	.
55555	1794	1	GERMAN	german	JJ
55555	1794	2	POTATO	potato	NN
55555	1794	3	SALAD	SALAD	NNP
55555	1794	4	Boil	Boil	NNP
55555	1794	5	6	6	CD
55555	1794	6	medium	medium	JJ
55555	1794	7	-	-	HYPH
55555	1794	8	sized	sized	JJ
55555	1794	9	potatoes	potato	NNS
55555	1794	10	,	,	,
55555	1794	11	and	and	CC
55555	1794	12	after	after	IN
55555	1794	13	draining	drain	VBG
55555	1794	14	shake	shake	VBP
55555	1794	15	them	-PRON-	PRP
55555	1794	16	over	over	IN
55555	1794	17	the	the	DT
55555	1794	18	fire	fire	NN
55555	1794	19	a	a	DT
55555	1794	20	moment	moment	NN
55555	1794	21	or	or	CC
55555	1794	22	two	two	CD
55555	1794	23	to	to	TO
55555	1794	24	dry	dry	VB
55555	1794	25	;	;	:
55555	1794	26	then	then	RB
55555	1794	27	peel	peel	VB
55555	1794	28	and	and	CC
55555	1794	29	slice	slice	VB
55555	1794	30	while	while	IN
55555	1794	31	warm	warm	JJ
55555	1794	32	,	,	,
55555	1794	33	and	and	CC
55555	1794	34	cover	cover	VB
55555	1794	35	at	at	IN
55555	1794	36	once	once	RB
55555	1794	37	with	with	IN
55555	1794	38	a	a	DT
55555	1794	39	dressing	dressing	NN
55555	1794	40	made	make	VBN
55555	1794	41	of	of	IN
55555	1794	42	1	1	CD
55555	1794	43	teaspoon	teaspoon	NN
55555	1794	44	of	of	IN
55555	1794	45	salt	salt	NN
55555	1794	46	,	,	,
55555	1794	47	1	1	CD
55555	1794	48	saltspoon	saltspoon	NN
55555	1794	49	of	of	IN
55555	1794	50	black	black	JJ
55555	1794	51	pepper	pepper	NN
55555	1794	52	,	,	,
55555	1794	53	1	1	CD
55555	1794	54	tablespoon	tablespoon	NN
55555	1794	55	of	of	IN
55555	1794	56	chopped	chop	VBN
55555	1794	57	parsley	parsley	NN
55555	1794	58	,	,	,
55555	1794	59	1	1	CD
55555	1794	60	chopped	chop	VBN
55555	1794	61	onion	onion	NN
55555	1794	62	,	,	,
55555	1794	63	5	5	CD
55555	1794	64	tablespoons	tablespoon	NNS
55555	1794	65	of	of	IN
55555	1794	66	oil	oil	NN
55555	1794	67	,	,	,
55555	1794	68	and	and	CC
55555	1794	69	3	3	CD
55555	1794	70	tablespoons	tablespoon	NNS
55555	1794	71	of	of	IN
55555	1794	72	vinegar	vinegar	NN
55555	1794	73	.	.	.
55555	1795	1	Mix	mix	VB
55555	1795	2	and	and	CC
55555	1795	3	let	let	VB
55555	1795	4	stand	stand	VB
55555	1795	5	on	on	IN
55555	1795	6	ice	ice	NN
55555	1795	7	for	for	IN
55555	1795	8	an	an	DT
55555	1795	9	hour	hour	NN
55555	1795	10	or	or	CC
55555	1795	11	so	so	RB
55555	1795	12	,	,	,
55555	1795	13	then	then	RB
55555	1795	14	put	put	VB
55555	1795	15	with	with	IN
55555	1795	16	crisp	crisp	JJ
55555	1795	17	lettuce	lettuce	NN
55555	1795	18	leaves	leave	NNS
55555	1795	19	in	in	IN
55555	1795	20	a	a	DT
55555	1795	21	salad	salad	NN
55555	1795	22	bowl	bowl	NN
55555	1795	23	,	,	,
55555	1795	24	and	and	CC
55555	1795	25	garnish	garnish	VB
55555	1795	26	with	with	IN
55555	1795	27	chopped	chopped	JJ
55555	1795	28	boiled	boil	VBN
55555	1795	29	or	or	CC
55555	1795	30	pickled	pickle	VBN
55555	1795	31	beets	beet	NNS
55555	1795	32	.	.	.
55555	1796	1	AMERICAN	AMERICAN	NNP
55555	1796	2	POTATO	POTATO	NNP
55555	1796	3	SALAD	SALAD	NNP
55555	1796	4	Mix	Mix	NNP
55555	1796	5	cold	cold	NN
55555	1796	6	sliced	sliced	JJ
55555	1796	7	boiled	boil	VBN
55555	1796	8	potatoes	potato	NNS
55555	1796	9	with	with	IN
55555	1796	10	mayonnaise	mayonnaise	NN
55555	1796	11	dressing	dress	VBG
55555	1796	12	and	and	CC
55555	1796	13	add	add	VB
55555	1796	14	1	1	CD
55555	1796	15	tablespoon	tablespoon	NN
55555	1796	16	of	of	IN
55555	1796	17	capers	caper	NNS
55555	1796	18	.	.	.
55555	1797	1	RED	red	JJ
55555	1797	2	POTATO	POTATO	NNP
55555	1797	3	SALAD	salad	NN
55555	1797	4	Use	use	VBP
55555	1797	5	equal	equal	JJ
55555	1797	6	quantities	quantity	NNS
55555	1797	7	of	of	IN
55555	1797	8	boiled	boil	VBN
55555	1797	9	beets	beet	NNS
55555	1797	10	(	(	-LRB-
55555	1797	11	canned	can	VBN
55555	1797	12	ones	one	NNS
55555	1797	13	are	be	VBP
55555	1797	14	convenient	convenient	JJ
55555	1797	15	)	)	-RRB-
55555	1797	16	and	and	CC
55555	1797	17	boiled	boil	VBN
55555	1797	18	potatoes	potato	NNS
55555	1797	19	.	.	.
55555	1798	1	Dice	dice	VB
55555	1798	2	both	both	DT
55555	1798	3	and	and	CC
55555	1798	4	mix	mix	VB
55555	1798	5	well	well	RB
55555	1798	6	together	together	RB
55555	1798	7	,	,	,
55555	1798	8	adding	add	VBG
55555	1798	9	1	1	CD
55555	1798	10	tablespoon	tablespoon	NN
55555	1798	11	of	of	IN
55555	1798	12	vinegar	vinegar	NN
55555	1798	13	.	.	.
55555	1799	1	Let	let	VB
55555	1799	2	stand	stand	VB
55555	1799	3	until	until	IN
55555	1799	4	the	the	DT
55555	1799	5	potatoes	potato	NNS
55555	1799	6	are	be	VBP
55555	1799	7	reddened	redden	VBN
55555	1799	8	,	,	,
55555	1799	9	then	then	RB
55555	1799	10	add	add	VB
55555	1799	11	1	1	CD
55555	1799	12	tablespoon	tablespoon	NN
55555	1799	13	of	of	IN
55555	1799	14	grated	grate	VBN
55555	1799	15	onion	onion	NN
55555	1799	16	,	,	,
55555	1799	17	mix	mix	VB
55555	1799	18	well	well	RB
55555	1799	19	with	with	IN
55555	1799	20	French	french	JJ
55555	1799	21	dressing	dressing	NN
55555	1799	22	,	,	,
55555	1799	23	and	and	CC
55555	1799	24	garnish	garnish	VB
55555	1799	25	with	with	IN
55555	1799	26	slices	slice	NNS
55555	1799	27	of	of	IN
55555	1799	28	hard	hard	RB
55555	1799	29	-	-	HYPH
55555	1799	30	boiled	boil	VBN
55555	1799	31	egg	egg	NN
55555	1799	32	.	.	.
55555	1800	1	Place	place	NN
55555	1800	2	in	in	IN
55555	1800	3	a	a	DT
55555	1800	4	salad	salad	NN
55555	1800	5	bowl	bowl	NN
55555	1800	6	,	,	,
55555	1800	7	with	with	IN
55555	1800	8	fine	fine	JJ
55555	1800	9	white	white	JJ
55555	1800	10	cabbage	cabbage	NN
55555	1800	11	or	or	CC
55555	1800	12	crisp	crisp	JJ
55555	1800	13	lettuce	lettuce	NN
55555	1800	14	leaves	leave	NNS
55555	1800	15	.	.	.
55555	1801	1	ROMAINE	ROMAINE	NNP
55555	1801	2	SALAD	SALAD	NNP
55555	1801	3	Pick	Pick	NNP
55555	1801	4	over	over	IN
55555	1801	5	crisp	crisp	JJ
55555	1801	6	heads	head	NNS
55555	1801	7	of	of	IN
55555	1801	8	romaine	romaine	NN
55555	1801	9	,	,	,
55555	1801	10	let	let	VB
55555	1801	11	stand	stand	VB
55555	1801	12	a	a	DT
55555	1801	13	few	few	JJ
55555	1801	14	minutes	minute	NNS
55555	1801	15	in	in	IN
55555	1801	16	cold	cold	JJ
55555	1801	17	water	water	NN
55555	1801	18	,	,	,
55555	1801	19	then	then	RB
55555	1801	20	shake	shake	VB
55555	1801	21	until	until	IN
55555	1801	22	dry	dry	JJ
55555	1801	23	,	,	,
55555	1801	24	and	and	CC
55555	1801	25	serve	serve	VB
55555	1801	26	with	with	IN
55555	1801	27	French	french	JJ
55555	1801	28	dressing	dressing	NN
55555	1801	29	to	to	IN
55555	1801	30	which	which	WDT
55555	1801	31	grated	grate	VBN
55555	1801	32	onion	onion	NN
55555	1801	33	is	be	VBZ
55555	1801	34	added	add	VBN
55555	1801	35	,	,	,
55555	1801	36	using	use	VBG
55555	1801	37	1	1	CD
55555	1801	38	teaspoon	teaspoon	NN
55555	1801	39	of	of	IN
55555	1801	40	it	-PRON-	PRP
55555	1801	41	to	to	IN
55555	1801	42	each	each	DT
55555	1801	43	cup	cup	NN
55555	1801	44	of	of	IN
55555	1801	45	dressing	dressing	NN
55555	1801	46	.	.	.
55555	1802	1	SOUTHERN	southern	JJ
55555	1802	2	SALAD	SALAD	NNP
55555	1802	3	To	to	IN
55555	1802	4	2	2	CD
55555	1802	5	cups	cup	NNS
55555	1802	6	of	of	IN
55555	1802	7	cold	cold	JJ
55555	1802	8	boiled	boil	VBN
55555	1802	9	rice	rice	NN
55555	1802	10	add	add	NN
55555	1802	11	2	2	CD
55555	1802	12	chopped	chop	VBN
55555	1802	13	hard	hard	RB
55555	1802	14	-	-	HYPH
55555	1802	15	boiled	boil	VBN
55555	1802	16	eggs	egg	NNS
55555	1802	17	and	and	CC
55555	1802	18	blend	blend	VB
55555	1802	19	well	well	RB
55555	1802	20	with	with	IN
55555	1802	21	mayonnaise	mayonnaise	NN
55555	1802	22	.	.	.
55555	1803	1	Arrange	arrange	NN
55555	1803	2	on	on	IN
55555	1803	3	crisp	crisp	JJ
55555	1803	4	lettuce	lettuce	NN
55555	1803	5	leaves	leave	VBZ
55555	1803	6	with	with	IN
55555	1803	7	a	a	DT
55555	1803	8	garnish	garnish	NN
55555	1803	9	of	of	IN
55555	1803	10	egg	egg	NN
55555	1803	11	slices	slice	NNS
55555	1803	12	,	,	,
55555	1803	13	and	and	CC
55555	1803	14	beet	beet	NN
55555	1803	15	,	,	,
55555	1803	16	and	and	CC
55555	1803	17	sliced	slice	VBD
55555	1803	18	olives	olive	NNS
55555	1803	19	.	.	.
55555	1804	1	SORREL	sorrel	VB
55555	1804	2	SALAD	salad	NN
55555	1804	3	A	a	DT
55555	1804	4	refreshing	refreshing	JJ
55555	1804	5	salad	salad	NN
55555	1804	6	may	may	MD
55555	1804	7	be	be	VB
55555	1804	8	made	make	VBN
55555	1804	9	from	from	IN
55555	1804	10	the	the	DT
55555	1804	11	sorrel	sorrel	NN
55555	1804	12	found	find	VBD
55555	1804	13	growing	grow	VBG
55555	1804	14	wild	wild	JJ
55555	1804	15	.	.	.
55555	1805	1	Wash	wash	VB
55555	1805	2	it	-PRON-	PRP
55555	1805	3	well	well	RB
55555	1805	4	,	,	,
55555	1805	5	cut	cut	VB
55555	1805	6	the	the	DT
55555	1805	7	stalks	stalk	NNS
55555	1805	8	off	off	RP
55555	1805	9	,	,	,
55555	1805	10	and	and	CC
55555	1805	11	dredge	dredge	VB
55555	1805	12	with	with	IN
55555	1805	13	salt	salt	NN
55555	1805	14	,	,	,
55555	1805	15	pepper	pepper	NN
55555	1805	16	,	,	,
55555	1805	17	celery	celery	NN
55555	1805	18	salt	salt	NN
55555	1805	19	,	,	,
55555	1805	20	and	and	CC
55555	1805	21	then	then	RB
55555	1805	22	mix	mix	VB
55555	1805	23	with	with	IN
55555	1805	24	oil	oil	NN
55555	1805	25	,	,	,
55555	1805	26	and	and	CC
55555	1805	27	sprinkle	sprinkle	VB
55555	1805	28	well	well	RB
55555	1805	29	with	with	IN
55555	1805	30	tarragon	tarragon	NNP
55555	1805	31	vinegar	vinegar	NNP
55555	1805	32	and	and	CC
55555	1805	33	a	a	DT
55555	1805	34	little	little	JJ
55555	1805	35	grated	grated	JJ
55555	1805	36	onion	onion	NN
55555	1805	37	.	.	.
55555	1806	1	SPANISH	spanish	JJ
55555	1806	2	SALAD	SALAD	NNP
55555	1806	3	Remove	remove	VBP
55555	1806	4	the	the	DT
55555	1806	5	skins	skin	NNS
55555	1806	6	from	from	IN
55555	1806	7	large	large	JJ
55555	1806	8	,	,	,
55555	1806	9	solid	solid	JJ
55555	1806	10	tomatoes	tomato	NNS
55555	1806	11	and	and	CC
55555	1806	12	1	1	CD
55555	1806	13	small	small	JJ
55555	1806	14	cucumber	cucumber	NN
55555	1806	15	,	,	,
55555	1806	16	take	take	VB
55555	1806	17	the	the	DT
55555	1806	18	seeds	seed	NNS
55555	1806	19	from	from	IN
55555	1806	20	1	1	CD
55555	1806	21	small	small	JJ
55555	1806	22	sweet	sweet	JJ
55555	1806	23	green	green	JJ
55555	1806	24	pepper	pepper	NN
55555	1806	25	,	,	,
55555	1806	26	pare	pare	VBP
55555	1806	27	1	1	CD
55555	1806	28	small	small	JJ
55555	1806	29	Spanish	spanish	JJ
55555	1806	30	onion	onion	NN
55555	1806	31	,	,	,
55555	1806	32	and	and	CC
55555	1806	33	cut	cut	VBD
55555	1806	34	all	all	DT
55555	1806	35	in	in	IN
55555	1806	36	slices	slice	NNS
55555	1806	37	,	,	,
55555	1806	38	making	make	VBG
55555	1806	39	the	the	DT
55555	1806	40	peppers	pepper	NNS
55555	1806	41	extremely	extremely	RB
55555	1806	42	thin	thin	JJ
55555	1806	43	.	.	.
55555	1807	1	Mix	mix	VB
55555	1807	2	with	with	IN
55555	1807	3	1	1	CD
55555	1807	4	tablespoon	tablespoon	NN
55555	1807	5	of	of	IN
55555	1807	6	chopped	chop	VBN
55555	1807	7	nasturtium	nasturtium	NN
55555	1807	8	leaves	leave	NNS
55555	1807	9	or	or	CC
55555	1807	10	stems	stem	VBZ
55555	1807	11	or	or	CC
55555	1807	12	seeds	seed	NNS
55555	1807	13	,	,	,
55555	1807	14	and	and	CC
55555	1807	15	cover	cover	VB
55555	1807	16	with	with	IN
55555	1807	17	French	french	JJ
55555	1807	18	dressing	dressing	NN
55555	1807	19	,	,	,
55555	1807	20	mixing	mix	VBG
55555	1807	21	well	well	RB
55555	1807	22	.	.	.
55555	1808	1	Let	let	VB
55555	1808	2	stand	stand	VB
55555	1808	3	on	on	IN
55555	1808	4	ice	ice	NN
55555	1808	5	an	an	DT
55555	1808	6	hour	hour	NN
55555	1808	7	before	before	IN
55555	1808	8	serving	serve	VBG
55555	1808	9	.	.	.
55555	1809	1	Serve	serve	VB
55555	1809	2	with	with	IN
55555	1809	3	cheese	cheese	NN
55555	1809	4	balls	ball	NNS
55555	1809	5	.	.	.
55555	1810	1	SUNDAY	SUNDAY	NNP
55555	1810	2	-	-	HYPH
55555	1810	3	NIGHT	NIGHT	NNP
55555	1810	4	SALAD	SALAD	NNP
55555	1810	5	Wash	wash	NN
55555	1810	6	1	1	CD
55555	1810	7	large	large	JJ
55555	1810	8	head	head	NN
55555	1810	9	of	of	IN
55555	1810	10	crisp	crisp	JJ
55555	1810	11	head	head	NN
55555	1810	12	lettuce	lettuce	NN
55555	1810	13	,	,	,
55555	1810	14	separate	separate	VBP
55555	1810	15	the	the	DT
55555	1810	16	leaves	leave	NNS
55555	1810	17	,	,	,
55555	1810	18	rejecting	reject	VBG
55555	1810	19	all	all	DT
55555	1810	20	but	but	CC
55555	1810	21	perfect	perfect	JJ
55555	1810	22	ones	one	NNS
55555	1810	23	,	,	,
55555	1810	24	and	and	CC
55555	1810	25	shake	shake	VB
55555	1810	26	them	-PRON-	PRP
55555	1810	27	dry	dry	JJ
55555	1810	28	.	.	.
55555	1811	1	Put	put	VB
55555	1811	2	them	-PRON-	PRP
55555	1811	3	in	in	IN
55555	1811	4	a	a	DT
55555	1811	5	large	large	JJ
55555	1811	6	salad	salad	NN
55555	1811	7	bowl	bowl	NN
55555	1811	8	,	,	,
55555	1811	9	and	and	CC
55555	1811	10	with	with	IN
55555	1811	11	them	-PRON-	PRP
55555	1811	12	put	put	VBP
55555	1811	13	1	1	CD
55555	1811	14	onion	onion	NN
55555	1811	15	chopped	chop	VBD
55555	1811	16	very	very	RB
55555	1811	17	fine	fine	JJ
55555	1811	18	,	,	,
55555	1811	19	5	5	CD
55555	1811	20	sliced	sliced	JJ
55555	1811	21	tomatoes	tomato	NNS
55555	1811	22	,	,	,
55555	1811	23	and	and	CC
55555	1811	24	the	the	DT
55555	1811	25	leaves	leave	NNS
55555	1811	26	from	from	IN
55555	1811	27	3	3	CD
55555	1811	28	or	or	CC
55555	1811	29	4	4	CD
55555	1811	30	sprigs	sprig	NNS
55555	1811	31	of	of	IN
55555	1811	32	watercress	watercress	NN
55555	1811	33	.	.	.
55555	1812	1	At	at	IN
55555	1812	2	the	the	DT
55555	1812	3	table	table	NN
55555	1812	4	dredge	dredge	NN
55555	1812	5	the	the	DT
55555	1812	6	salad	salad	NN
55555	1812	7	generously	generously	RB
55555	1812	8	with	with	IN
55555	1812	9	salt	salt	NN
55555	1812	10	,	,	,
55555	1812	11	and	and	CC
55555	1812	12	sprinkle	sprinkle	VB
55555	1812	13	with	with	IN
55555	1812	14	black	black	JJ
55555	1812	15	pepper	pepper	NN
55555	1812	16	,	,	,
55555	1812	17	covering	cover	VBG
55555	1812	18	the	the	DT
55555	1812	19	entire	entire	JJ
55555	1812	20	surface	surface	NN
55555	1812	21	;	;	:
55555	1812	22	then	then	RB
55555	1812	23	pour	pour	VB
55555	1812	24	from	from	IN
55555	1812	25	an	an	DT
55555	1812	26	oil	oil	NN
55555	1812	27	bottle	bottle	NN
55555	1812	28	3	3	CD
55555	1812	29	or	or	CC
55555	1812	30	4	4	CD
55555	1812	31	tablespoons	tablespoon	NNS
55555	1812	32	of	of	IN
55555	1812	33	oil	oil	NN
55555	1812	34	over	over	IN
55555	1812	35	the	the	DT
55555	1812	36	vegetables	vegetable	NNS
55555	1812	37	slowly	slowly	RB
55555	1812	38	,	,	,
55555	1812	39	and	and	CC
55555	1812	40	follow	follow	VB
55555	1812	41	this	this	DT
55555	1812	42	with	with	IN
55555	1812	43	about	about	RB
55555	1812	44	2	2	CD
55555	1812	45	tablespoons	tablespoon	NNS
55555	1812	46	of	of	IN
55555	1812	47	vinegar	vinegar	NN
55555	1812	48	;	;	,
55555	1812	49	add	add	VB
55555	1812	50	1	1	CD
55555	1812	51	tablespoon	tablespoon	NN
55555	1812	52	of	of	IN
55555	1812	53	tarragon	tarragon	NNP
55555	1812	54	vinegar	vinegar	NNP
55555	1812	55	,	,	,
55555	1812	56	then	then	RB
55555	1812	57	dredge	dredge	VB
55555	1812	58	with	with	IN
55555	1812	59	celery	celery	NN
55555	1812	60	salt	salt	NN
55555	1812	61	,	,	,
55555	1812	62	and	and	CC
55555	1812	63	add	add	VB
55555	1812	64	a	a	DT
55555	1812	65	little	little	JJ
55555	1812	66	cayenne	cayenne	NN
55555	1812	67	,	,	,
55555	1812	68	and	and	CC
55555	1812	69	mix	mix	VB
55555	1812	70	all	all	RB
55555	1812	71	together	together	RB
55555	1812	72	with	with	IN
55555	1812	73	a	a	DT
55555	1812	74	wooden	wooden	JJ
55555	1812	75	fork	fork	NN
55555	1812	76	and	and	CC
55555	1812	77	spoon	spoon	NN
55555	1812	78	,	,	,
55555	1812	79	turning	turn	VBG
55555	1812	80	the	the	DT
55555	1812	81	whole	whole	JJ
55555	1812	82	mass	mass	NN
55555	1812	83	over	over	RB
55555	1812	84	and	and	CC
55555	1812	85	over	over	IN
55555	1812	86	ten	ten	CD
55555	1812	87	or	or	CC
55555	1812	88	more	more	JJR
55555	1812	89	times	time	NNS
55555	1812	90	.	.	.
55555	1813	1	The	the	DT
55555	1813	2	bowl	bowl	NN
55555	1813	3	may	may	MD
55555	1813	4	be	be	VB
55555	1813	5	well	well	RB
55555	1813	6	rubbed	rub	VBN
55555	1813	7	with	with	IN
55555	1813	8	garlic	garlic	NN
55555	1813	9	and	and	CC
55555	1813	10	the	the	DT
55555	1813	11	onion	onion	NN
55555	1813	12	omitted	omit	VBD
55555	1813	13	.	.	.
55555	1814	1	RUSSIAN	russian	JJ
55555	1814	2	TOMATO	tomato	NN
55555	1814	3	SALAD	SALAD	NNP
55555	1814	4	Slice	Slice	NNP
55555	1814	5	5	5	CD
55555	1814	6	or	or	CC
55555	1814	7	6	6	CD
55555	1814	8	very	very	RB
55555	1814	9	small	small	JJ
55555	1814	10	tomatoes	tomato	NNS
55555	1814	11	,	,	,
55555	1814	12	and	and	CC
55555	1814	13	put	put	VBD
55555	1814	14	with	with	IN
55555	1814	15	them	-PRON-	PRP
55555	1814	16	2	2	CD
55555	1814	17	onions	onion	NNS
55555	1814	18	sliced	slice	VBN
55555	1814	19	and	and	CC
55555	1814	20	divided	divide	VBN
55555	1814	21	into	into	IN
55555	1814	22	rings	ring	NNS
55555	1814	23	.	.	.
55555	1815	1	Cover	cover	VB
55555	1815	2	with	with	IN
55555	1815	3	French	french	JJ
55555	1815	4	dressing	dressing	NN
55555	1815	5	.	.	.
55555	1816	1	SLICED	sliced	IN
55555	1816	2	TOMATO	tomato	NN
55555	1816	3	WITH	with	IN
55555	1816	4	CHIVES	CHIVES	NNP
55555	1816	5	Slice	Slice	NNP
55555	1816	6	4	4	CD
55555	1816	7	tomatoes	tomato	NNS
55555	1816	8	,	,	,
55555	1816	9	put	put	VBN
55555	1816	10	with	with	IN
55555	1816	11	them	-PRON-	PRP
55555	1816	12	3	3	CD
55555	1816	13	tablespoons	tablespoon	NNS
55555	1816	14	of	of	IN
55555	1816	15	chopped	chop	VBN
55555	1816	16	chives	chive	NNS
55555	1816	17	,	,	,
55555	1816	18	and	and	CC
55555	1816	19	cover	cover	VB
55555	1816	20	with	with	IN
55555	1816	21	French	french	JJ
55555	1816	22	dressing	dressing	NN
55555	1816	23	.	.	.
55555	1817	1	Serve	serve	VB
55555	1817	2	on	on	IN
55555	1817	3	lettuce	lettuce	NN
55555	1817	4	leaves	leave	NNS
55555	1817	5	.	.	.
55555	1818	1	WALDORF	WALDORF	NNP
55555	1818	2	SALAD	SALAD	NNP
55555	1818	3	Use	Use	NNP
55555	1818	4	1	1	CD
55555	1818	5	cup	cup	NN
55555	1818	6	of	of	IN
55555	1818	7	shelled	shell	VBN
55555	1818	8	walnuts	walnut	NNS
55555	1818	9	,	,	,
55555	1818	10	broken	broken	JJ
55555	1818	11	or	or	CC
55555	1818	12	chopped	chop	VBN
55555	1818	13	,	,	,
55555	1818	14	1	1	CD
55555	1818	15	cup	cup	NN
55555	1818	16	of	of	IN
55555	1818	17	diced	diced	JJ
55555	1818	18	tart	tart	NNP
55555	1818	19	apple	apple	NNP
55555	1818	20	,	,	,
55555	1818	21	1	1	CD
55555	1818	22	cup	cup	NN
55555	1818	23	of	of	IN
55555	1818	24	crisp	crisp	JJ
55555	1818	25	celery	celery	NN
55555	1818	26	cut	cut	NN
55555	1818	27	in	in	IN
55555	1818	28	small	small	JJ
55555	1818	29	pieces	piece	NNS
55555	1818	30	,	,	,
55555	1818	31	and	and	CC
55555	1818	32	mix	mix	VB
55555	1818	33	well	well	RB
55555	1818	34	with	with	IN
55555	1818	35	mayonnaise	mayonnaise	NN
55555	1818	36	dressing	dressing	NN
55555	1818	37	.	.	.
55555	1819	1	Serve	serve	VB
55555	1819	2	on	on	IN
55555	1819	3	curly	curly	RB
55555	1819	4	lettuce	lettuce	NN
55555	1819	5	leaves	leave	NNS
55555	1819	6	.	.	.
55555	1820	1	WATERCRESS	WATERCRESS	NNP
55555	1820	2	SALAD	salad	NN
55555	1820	3	WITH	with	IN
55555	1820	4	ORANGES	ORANGES	NNP
55555	1820	5	Cut	Cut	NNP
55555	1820	6	two	two	CD
55555	1820	7	inches	inch	NNS
55555	1820	8	off	off	IN
55555	1820	9	the	the	DT
55555	1820	10	bottom	bottom	NN
55555	1820	11	of	of	IN
55555	1820	12	a	a	DT
55555	1820	13	bunch	bunch	NN
55555	1820	14	of	of	IN
55555	1820	15	watercress	watercress	NN
55555	1820	16	with	with	IN
55555	1820	17	a	a	DT
55555	1820	18	sharp	sharp	JJ
55555	1820	19	knife	knife	NN
55555	1820	20	,	,	,
55555	1820	21	wash	wash	VB
55555	1820	22	the	the	DT
55555	1820	23	cress	cress	NN
55555	1820	24	thoroughly	thoroughly	RB
55555	1820	25	in	in	IN
55555	1820	26	ice	ice	NN
55555	1820	27	-	-	HYPH
55555	1820	28	cold	cold	JJ
55555	1820	29	water	water	NN
55555	1820	30	,	,	,
55555	1820	31	drain	drain	VB
55555	1820	32	,	,	,
55555	1820	33	and	and	CC
55555	1820	34	arrange	arrange	VB
55555	1820	35	in	in	IN
55555	1820	36	a	a	DT
55555	1820	37	salad	salad	NN
55555	1820	38	bowl	bowl	NN
55555	1820	39	with	with	IN
55555	1820	40	3	3	CD
55555	1820	41	seedless	seedless	NN
55555	1820	42	oranges	orange	NNS
55555	1820	43	cut	cut	VBN
55555	1820	44	in	in	IN
55555	1820	45	thin	thin	JJ
55555	1820	46	slices	slice	NNS
55555	1820	47	,	,	,
55555	1820	48	and	and	CC
55555	1820	49	mix	mix	VB
55555	1820	50	all	all	RB
55555	1820	51	together	together	RB
55555	1820	52	with	with	IN
55555	1820	53	a	a	DT
55555	1820	54	dressing	dressing	NN
55555	1820	55	made	make	VBN
55555	1820	56	of	of	IN
55555	1820	57	1	1	CD
55555	1820	58	tablespoon	tablespoon	NN
55555	1820	59	each	each	DT
55555	1820	60	of	of	IN
55555	1820	61	tarragon	tarragon	NNP
55555	1820	62	vinegar	vinegar	NN
55555	1820	63	,	,	,
55555	1820	64	olive	olive	JJ
55555	1820	65	oil	oil	NN
55555	1820	66	,	,	,
55555	1820	67	and	and	CC
55555	1820	68	brandy	brandy	NN
55555	1820	69	;	;	:
55555	1820	70	season	season	NN
55555	1820	71	well	well	RB
55555	1820	72	with	with	IN
55555	1820	73	salt	salt	NN
55555	1820	74	and	and	CC
55555	1820	75	pepper	pepper	NN
55555	1820	76	,	,	,
55555	1820	77	and	and	CC
55555	1820	78	serve	serve	VB
55555	1820	79	very	very	RB
55555	1820	80	cold	cold	JJ
55555	1820	81	.	.	.
55555	1821	1	Grape	grape	NN
55555	1821	2	fruit	fruit	NN
55555	1821	3	can	can	MD
55555	1821	4	be	be	VB
55555	1821	5	substituted	substitute	VBN
55555	1821	6	for	for	IN
55555	1821	7	the	the	DT
55555	1821	8	orange	orange	NN
55555	1821	9	,	,	,
55555	1821	10	or	or	CC
55555	1821	11	equal	equal	JJ
55555	1821	12	amounts	amount	NNS
55555	1821	13	of	of	IN
55555	1821	14	orange	orange	NN
55555	1821	15	and	and	CC
55555	1821	16	grape	grape	NNP
55555	1821	17	fruit	fruit	NN
55555	1821	18	used	use	VBD
55555	1821	19	.	.	.
55555	1822	1	YOKOHAMA	YOKOHAMA	NNP
55555	1822	2	SALAD	SALAD	NNP
55555	1822	3	Cut	Cut	NNP
55555	1822	4	into	into	IN
55555	1822	5	small	small	JJ
55555	1822	6	cubes	cube	NNS
55555	1822	7	2	2	CD
55555	1822	8	fresh	fresh	JJ
55555	1822	9	cucumbers	cucumber	NNS
55555	1822	10	that	that	WDT
55555	1822	11	have	have	VBP
55555	1822	12	been	be	VBN
55555	1822	13	on	on	IN
55555	1822	14	ice	ice	NN
55555	1822	15	until	until	IN
55555	1822	16	chilled	chill	VBN
55555	1822	17	and	and	CC
55555	1822	18	then	then	RB
55555	1822	19	peeled	peel	VBN
55555	1822	20	,	,	,
55555	1822	21	and	and	CC
55555	1822	22	put	put	VBD
55555	1822	23	with	with	IN
55555	1822	24	them	-PRON-	PRP
55555	1822	25	1	1	CD
55555	1822	26	diced	dice	VBD
55555	1822	27	sour	sour	JJ
55555	1822	28	apple	apple	NN
55555	1822	29	,	,	,
55555	1822	30	1	1	CD
55555	1822	31	tablespoon	tablespoon	NN
55555	1822	32	of	of	IN
55555	1822	33	shredded	shredded	JJ
55555	1822	34	pimentos	pimento	NNS
55555	1822	35	,	,	,
55555	1822	36	1	1	CD
55555	1822	37	small	small	JJ
55555	1822	38	bunch	bunch	NN
55555	1822	39	of	of	IN
55555	1822	40	watercress	watercress	NN
55555	1822	41	(	(	-LRB-
55555	1822	42	using	use	VBG
55555	1822	43	the	the	DT
55555	1822	44	leaves	leave	NNS
55555	1822	45	only	only	RB
55555	1822	46	)	)	-RRB-
55555	1822	47	,	,	,
55555	1822	48	and	and	CC
55555	1822	49	2	2	CD
55555	1822	50	tablespoons	tablespoon	NNS
55555	1822	51	of	of	IN
55555	1822	52	chopped	chopped	JJ
55555	1822	53	mint	mint	NN
55555	1822	54	leaves	leave	NNS
55555	1822	55	.	.	.
55555	1823	1	Mix	mix	VB
55555	1823	2	with	with	IN
55555	1823	3	French	french	JJ
55555	1823	4	dressing	dressing	NN
55555	1823	5	and	and	CC
55555	1823	6	serve	serve	VB
55555	1823	7	on	on	IN
55555	1823	8	lettuce	lettuce	NN
55555	1823	9	leaves	leave	NNS
55555	1823	10	.	.	.
55555	1824	1	A	a	DT
55555	1824	2	SALAD	SALAD	NNP
55555	1824	3	SUPPER	supper	NN
55555	1824	4	Use	use	VB
55555	1824	5	large	large	JJ
55555	1824	6	dinner	dinner	NN
55555	1824	7	plates	plate	NNS
55555	1824	8	,	,	,
55555	1824	9	and	and	CC
55555	1824	10	on	on	IN
55555	1824	11	each	each	DT
55555	1824	12	arrange	arrange	NN
55555	1824	13	6	6	CD
55555	1824	14	of	of	IN
55555	1824	15	the	the	DT
55555	1824	16	large	large	JJ
55555	1824	17	light	light	NN
55555	1824	18	green	green	JJ
55555	1824	19	leaves	leave	NNS
55555	1824	20	from	from	IN
55555	1824	21	the	the	DT
55555	1824	22	inner	inner	JJ
55555	1824	23	part	part	NN
55555	1824	24	of	of	IN
55555	1824	25	head	head	NN
55555	1824	26	lettuce	lettuce	NN
55555	1824	27	,	,	,
55555	1824	28	putting	put	VBG
55555	1824	29	5	5	CD
55555	1824	30	of	of	IN
55555	1824	31	them	-PRON-	PRP
55555	1824	32	with	with	IN
55555	1824	33	the	the	DT
55555	1824	34	stalk	stalk	NN
55555	1824	35	-	-	HYPH
55555	1824	36	end	end	NN
55555	1824	37	toward	toward	IN
55555	1824	38	the	the	DT
55555	1824	39	centre	centre	NN
55555	1824	40	of	of	IN
55555	1824	41	the	the	DT
55555	1824	42	plate	plate	NN
55555	1824	43	,	,	,
55555	1824	44	and	and	CC
55555	1824	45	another	another	DT
55555	1824	46	small	small	JJ
55555	1824	47	one	one	CD
55555	1824	48	in	in	IN
55555	1824	49	the	the	DT
55555	1824	50	centre	centre	NN
55555	1824	51	.	.	.
55555	1825	1	Fill	fill	VB
55555	1825	2	the	the	DT
55555	1825	3	centre	centre	NN
55555	1825	4	leaf	leaf	NN
55555	1825	5	with	with	IN
55555	1825	6	radishes	radish	NNS
55555	1825	7	(	(	-LRB-
55555	1825	8	cut	cut	VBN
55555	1825	9	like	like	IN
55555	1825	10	roses	rose	NNS
55555	1825	11	)	)	-RRB-
55555	1825	12	and	and	CC
55555	1825	13	olives	olive	NNS
55555	1825	14	,	,	,
55555	1825	15	and	and	CC
55555	1825	16	fill	fill	VB
55555	1825	17	the	the	DT
55555	1825	18	others	other	NNS
55555	1825	19	as	as	IN
55555	1825	20	follows	follow	VBZ
55555	1825	21	:	:	:
55555	1825	22	In	in	IN
55555	1825	23	one	one	CD
55555	1825	24	put	put	NN
55555	1825	25	2	2	CD
55555	1825	26	tablespoons	tablespoon	NNS
55555	1825	27	of	of	IN
55555	1825	28	canned	can	VBN
55555	1825	29	green	green	JJ
55555	1825	30	beans	bean	NNS
55555	1825	31	,	,	,
55555	1825	32	well	well	RB
55555	1825	33	mixed	mixed	JJ
55555	1825	34	,	,	,
55555	1825	35	before	before	IN
55555	1825	36	putting	put	VBG
55555	1825	37	on	on	RP
55555	1825	38	the	the	DT
55555	1825	39	leaf	leaf	NN
55555	1825	40	,	,	,
55555	1825	41	with	with	IN
55555	1825	42	a	a	DT
55555	1825	43	little	little	JJ
55555	1825	44	grated	grated	JJ
55555	1825	45	onion	onion	NN
55555	1825	46	and	and	CC
55555	1825	47	French	french	JJ
55555	1825	48	dressing	dressing	NN
55555	1825	49	,	,	,
55555	1825	50	on	on	IN
55555	1825	51	the	the	DT
55555	1825	52	second	second	JJ
55555	1825	53	put	put	NN
55555	1825	54	3	3	CD
55555	1825	55	or	or	CC
55555	1825	56	4	4	CD
55555	1825	57	slices	slice	NNS
55555	1825	58	of	of	IN
55555	1825	59	tomato	tomato	NN
55555	1825	60	and	and	CC
55555	1825	61	2	2	CD
55555	1825	62	teaspoons	teaspoon	NNS
55555	1825	63	of	of	IN
55555	1825	64	mayonnaise	mayonnaise	NN
55555	1825	65	,	,	,
55555	1825	66	on	on	IN
55555	1825	67	the	the	DT
55555	1825	68	third	third	JJ
55555	1825	69	arrange	arrange	NN
55555	1825	70	3	3	CD
55555	1825	71	stalks	stalk	NNS
55555	1825	72	of	of	IN
55555	1825	73	canned	can	VBN
55555	1825	74	asparagus	asparagus	NNP
55555	1825	75	(	(	-LRB-
55555	1825	76	white	white	NNP
55555	1825	77	preferred	prefer	VBN
55555	1825	78	)	)	-RRB-
55555	1825	79	dipped	dip	VBD
55555	1825	80	in	in	IN
55555	1825	81	French	french	JJ
55555	1825	82	dressing	dressing	NN
55555	1825	83	and	and	CC
55555	1825	84	sprinkled	sprinkle	VBN
55555	1825	85	with	with	IN
55555	1825	86	chopped	chopped	JJ
55555	1825	87	chives	chive	NNS
55555	1825	88	,	,	,
55555	1825	89	on	on	IN
55555	1825	90	the	the	DT
55555	1825	91	fourth	fourth	JJ
55555	1825	92	put	put	NN
55555	1825	93	2	2	CD
55555	1825	94	half	half	JJ
55555	1825	95	-	-	HYPH
55555	1825	96	lengths	length	NNS
55555	1825	97	of	of	IN
55555	1825	98	a	a	DT
55555	1825	99	quartered	quartered	JJ
55555	1825	100	cucumber	cucumber	NN
55555	1825	101	to	to	TO
55555	1825	102	be	be	VB
55555	1825	103	dipped	dip	VBN
55555	1825	104	in	in	IN
55555	1825	105	salt	salt	NN
55555	1825	106	in	in	IN
55555	1825	107	eating	eating	NN
55555	1825	108	,	,	,
55555	1825	109	and	and	CC
55555	1825	110	on	on	IN
55555	1825	111	the	the	DT
55555	1825	112	fifth	fifth	JJ
55555	1825	113	put	put	NN
55555	1825	114	1	1	CD
55555	1825	115	tablespoon	tablespoon	NN
55555	1825	116	of	of	IN
55555	1825	117	tiny	tiny	JJ
55555	1825	118	German	german	JJ
55555	1825	119	pearl	pearl	NN
55555	1825	120	onions	onion	NNS
55555	1825	121	,	,	,
55555	1825	122	2	2	CD
55555	1825	123	pickled	pickle	VBN
55555	1825	124	walnuts	walnut	NNS
55555	1825	125	,	,	,
55555	1825	126	and	and	CC
55555	1825	127	2	2	CD
55555	1825	128	gherkins	gherkin	NNS
55555	1825	129	.	.	.
55555	1826	1	Serve	serve	VB
55555	1826	2	nut	nut	NN
55555	1826	3	or	or	CC
55555	1826	4	plain	plain	JJ
55555	1826	5	bread	bread	NN
55555	1826	6	,	,	,
55555	1826	7	or	or	CC
55555	1826	8	creamed	creamed	JJ
55555	1826	9	cheese	cheese	NN
55555	1826	10	sandwiches	sandwich	NNS
55555	1826	11	,	,	,
55555	1826	12	or	or	CC
55555	1826	13	all	all	DT
55555	1826	14	three	three	CD
55555	1826	15	.	.	.
55555	1827	1	This	this	DT
55555	1827	2	supper	supper	NN
55555	1827	3	may	may	MD
55555	1827	4	be	be	VB
55555	1827	5	varied	varied	JJ
55555	1827	6	in	in	IN
55555	1827	7	many	many	JJ
55555	1827	8	ways	way	NNS
55555	1827	9	;	;	:
55555	1827	10	one	one	PRP
55555	1827	11	is	be	VBZ
55555	1827	12	to	to	TO
55555	1827	13	use	use	VB
55555	1827	14	potato	potato	NN
55555	1827	15	salad	salad	NN
55555	1827	16	or	or	CC
55555	1827	17	beet	beet	NN
55555	1827	18	and	and	CC
55555	1827	19	egg	egg	NN
55555	1827	20	instead	instead	RB
55555	1827	21	of	of	IN
55555	1827	22	the	the	DT
55555	1827	23	beans	bean	NNS
55555	1827	24	.	.	.
55555	1828	1	This	this	DT
55555	1828	2	as	as	IN
55555	1828	3	it	-PRON-	PRP
55555	1828	4	stands	stand	VBZ
55555	1828	5	was	be	VBD
55555	1828	6	the	the	DT
55555	1828	7	result	result	NN
55555	1828	8	of	of	IN
55555	1828	9	an	an	DT
55555	1828	10	emergency	emergency	NN
55555	1828	11	when	when	WRB
55555	1828	12	six	six	CD
55555	1828	13	persons	person	NNS
55555	1828	14	were	be	VBD
55555	1828	15	suddenly	suddenly	RB
55555	1828	16	to	to	TO
55555	1828	17	be	be	VB
55555	1828	18	served	serve	VBN
55555	1828	19	to	to	IN
55555	1828	20	a	a	DT
55555	1828	21	late	late	JJ
55555	1828	22	supper	supper	NN
55555	1828	23	and	and	CC
55555	1828	24	no	no	DT
55555	1828	25	preparation	preparation	NN
55555	1828	26	made	make	VBN
55555	1828	27	.	.	.
55555	1829	1	A	a	DT
55555	1829	2	well	well	RB
55555	1829	3	-	-	HYPH
55555	1829	4	stocked	stock	VBN
55555	1829	5	store	store	NN
55555	1829	6	-	-	HYPH
55555	1829	7	room	room	NN
55555	1829	8	of	of	IN
55555	1829	9	preserved	preserve	VBN
55555	1829	10	goods	good	NNS
55555	1829	11	and	and	CC
55555	1829	12	a	a	DT
55555	1829	13	small	small	JJ
55555	1829	14	kitchen	kitchen	NN
55555	1829	15	garden	garden	NN
55555	1829	16	filled	fill	VBD
55555	1829	17	the	the	DT
55555	1829	18	need	need	NN
55555	1829	19	.	.	.
55555	1830	1	No	no	DT
55555	1830	2	flocks	flock	NNS
55555	1830	3	that	that	WDT
55555	1830	4	range	range	VBP
55555	1830	5	the	the	DT
55555	1830	6	valley	valley	NNP
55555	1830	7	free	free	JJ
55555	1830	8	,	,	,
55555	1830	9	To	to	TO
55555	1830	10	slaughter	slaughter	VB
55555	1830	11	I	-PRON-	PRP
55555	1830	12	condemn	condemn	VBP
55555	1830	13	;	;	:
55555	1830	14	Taught	teach	VBN
55555	1830	15	by	by	IN
55555	1830	16	the	the	DT
55555	1830	17	power	power	NN
55555	1830	18	that	that	WDT
55555	1830	19	pities	pity	VBZ
55555	1830	20	me	-PRON-	PRP
55555	1830	21	,	,	,
55555	1830	22	I	-PRON-	PRP
55555	1830	23	learn	learn	VBP
55555	1830	24	to	to	TO
55555	1830	25	pity	pity	VB
55555	1830	26	them	-PRON-	PRP
55555	1830	27	.	.	.
55555	1831	1	Oliver	Oliver	NNP
55555	1831	2	Goldsmith	Goldsmith	NNP
55555	1831	3	.	.	.
55555	1832	1	SAVOURIES	SAVOURIES	NNP
55555	1832	2	The	the	DT
55555	1832	3	savoury	savoury	NN
55555	1832	4	begins	begin	VBZ
55555	1832	5	a	a	DT
55555	1832	6	meal	meal	NN
55555	1832	7	well	well	RB
55555	1832	8	,	,	,
55555	1832	9	and	and	CC
55555	1832	10	is	be	VBZ
55555	1832	11	a	a	DT
55555	1832	12	convenient	convenient	JJ
55555	1832	13	dainty	dainty	NN
55555	1832	14	for	for	IN
55555	1832	15	late	late	JJ
55555	1832	16	suppers	supper	NNS
55555	1832	17	.	.	.
55555	1833	1	The	the	DT
55555	1833	2	variety	variety	NN
55555	1833	3	is	be	VBZ
55555	1833	4	practically	practically	RB
55555	1833	5	endless	endless	JJ
55555	1833	6	,	,	,
55555	1833	7	and	and	CC
55555	1833	8	those	those	DT
55555	1833	9	given	give	VBN
55555	1833	10	here	here	RB
55555	1833	11	may	may	MD
55555	1833	12	be	be	VB
55555	1833	13	altered	alter	VBN
55555	1833	14	and	and	CC
55555	1833	15	added	add	VBN
55555	1833	16	to	to	IN
55555	1833	17	indefinitely	indefinitely	RB
55555	1833	18	.	.	.
55555	1834	1	FRESH	FRESH	NNP
55555	1834	2	MUSHROOM	MUSHROOM	NNP
55555	1834	3	"	"	``
55555	1834	4	COCKTAILS	COCKTAILS	NNP
55555	1834	5	"	"	``
55555	1834	6	Put	put	VB
55555	1834	7	a	a	DT
55555	1834	8	small	small	JJ
55555	1834	9	handleless	handleless	NN
55555	1834	10	cup	cup	NN
55555	1834	11	or	or	CC
55555	1834	12	glass	glass	NN
55555	1834	13	in	in	IN
55555	1834	14	the	the	DT
55555	1834	15	centre	centre	NN
55555	1834	16	of	of	IN
55555	1834	17	a	a	DT
55555	1834	18	plate	plate	NN
55555	1834	19	and	and	CC
55555	1834	20	encircle	encircle	VB
55555	1834	21	it	-PRON-	PRP
55555	1834	22	with	with	IN
55555	1834	23	6	6	CD
55555	1834	24	of	of	IN
55555	1834	25	the	the	DT
55555	1834	26	smallest	small	JJS
55555	1834	27	white	white	JJ
55555	1834	28	leaves	leave	NNS
55555	1834	29	of	of	IN
55555	1834	30	lettuce	lettuce	NN
55555	1834	31	.	.	.
55555	1835	1	On	on	IN
55555	1835	2	each	each	DT
55555	1835	3	leaf	leaf	NN
55555	1835	4	place	place	NN
55555	1835	5	2	2	CD
55555	1835	6	small	small	JJ
55555	1835	7	white	white	JJ
55555	1835	8	firm	firm	NN
55555	1835	9	button	button	NN
55555	1835	10	mushrooms	mushroom	NNS
55555	1835	11	,	,	,
55555	1835	12	which	which	WDT
55555	1835	13	have	have	VBP
55555	1835	14	been	be	VBN
55555	1835	15	freshly	freshly	RB
55555	1835	16	gathered	gather	VBN
55555	1835	17	and	and	CC
55555	1835	18	carefully	carefully	RB
55555	1835	19	washed	wash	VBN
55555	1835	20	but	but	CC
55555	1835	21	not	not	RB
55555	1835	22	peeled	peel	VBN
55555	1835	23	.	.	.
55555	1836	1	Fill	fill	VB
55555	1836	2	the	the	DT
55555	1836	3	cocktail	cocktail	NN
55555	1836	4	glass	glass	NN
55555	1836	5	three	three	CD
55555	1836	6	quarters	quarter	NNS
55555	1836	7	full	full	JJ
55555	1836	8	of	of	IN
55555	1836	9	sauce	sauce	NN
55555	1836	10	made	make	VBN
55555	1836	11	of	of	IN
55555	1836	12	1/2	1/2	CD
55555	1836	13	cup	cup	NN
55555	1836	14	of	of	IN
55555	1836	15	tomato	tomato	NNP
55555	1836	16	chutney	chutney	NNP
55555	1836	17	,	,	,
55555	1836	18	1	1	CD
55555	1836	19	teaspoon	teaspoon	NN
55555	1836	20	of	of	IN
55555	1836	21	lemon	lemon	NN
55555	1836	22	juice	juice	NN
55555	1836	23	,	,	,
55555	1836	24	2	2	CD
55555	1836	25	drops	drop	NNS
55555	1836	26	of	of	IN
55555	1836	27	tabasco	tabasco	NNP
55555	1836	28	(	(	-LRB-
55555	1836	29	more	more	RBR
55555	1836	30	if	if	IN
55555	1836	31	liked	like	VBN
55555	1836	32	very	very	RB
55555	1836	33	hot	hot	JJ
55555	1836	34	)	)	-RRB-
55555	1836	35	,	,	,
55555	1836	36	and	and	CC
55555	1836	37	1/2	1/2	CD
55555	1836	38	teaspoon	teaspoon	NN
55555	1836	39	of	of	IN
55555	1836	40	salt	salt	NN
55555	1836	41	.	.	.
55555	1837	1	Set	Set	VBD
55555	1837	2	the	the	DT
55555	1837	3	plates	plate	NNS
55555	1837	4	in	in	IN
55555	1837	5	the	the	DT
55555	1837	6	refrigerator	refrigerator	NN
55555	1837	7	for	for	IN
55555	1837	8	half	half	PDT
55555	1837	9	an	an	DT
55555	1837	10	hour	hour	NN
55555	1837	11	.	.	.
55555	1838	1	Deliciously	deliciously	RB
55555	1838	2	prepared	prepare	VBN
55555	1838	3	"	"	``
55555	1838	4	Cocktail	cocktail	NN
55555	1838	5	"	"	''
55555	1838	6	sauce	sauce	NN
55555	1838	7	can	can	MD
55555	1838	8	be	be	VB
55555	1838	9	purchased	purchase	VBN
55555	1838	10	in	in	IN
55555	1838	11	bottles	bottle	NNS
55555	1838	12	.	.	.
55555	1839	1	CANNED	CANNED	NNP
55555	1839	2	MUSHROOM	MUSHROOM	NNP
55555	1839	3	"	"	``
55555	1839	4	COCKTAILS	COCKTAILS	NNP
55555	1839	5	"	"	''
55555	1839	6	In	in	IN
55555	1839	7	each	each	DT
55555	1839	8	cocktail	cocktail	NN
55555	1839	9	glass	glass	NN
55555	1839	10	put	put	VBD
55555	1839	11	8	8	CD
55555	1839	12	or	or	CC
55555	1839	13	10	10	CD
55555	1839	14	button	button	NN
55555	1839	15	mushrooms	mushroom	NNS
55555	1839	16	,	,	,
55555	1839	17	and	and	CC
55555	1839	18	cover	cover	VB
55555	1839	19	them	-PRON-	PRP
55555	1839	20	well	well	RB
55555	1839	21	with	with	IN
55555	1839	22	the	the	DT
55555	1839	23	cocktail	cocktail	NN
55555	1839	24	sauce	sauce	NN
55555	1839	25	.	.	.
55555	1840	1	Or	or	CC
55555	1840	2	use	use	VB
55555	1840	3	canned	canned	JJ
55555	1840	4	cêpes	cêpe	NNS
55555	1840	5	and	and	CC
55555	1840	6	serve	serve	VB
55555	1840	7	in	in	IN
55555	1840	8	green	green	JJ
55555	1840	9	pepper	pepper	NN
55555	1840	10	cases	case	NNS
55555	1840	11	.	.	.
55555	1841	1	PIMENTO	PIMENTO	NNP
55555	1841	2	"	"	``
55555	1841	3	COCKTAILS	COCKTAILS	NNP
55555	1841	4	"	"	``
55555	1841	5	Cut	Cut	NNP
55555	1841	6	squares	square	NNS
55555	1841	7	,	,	,
55555	1841	8	an	an	DT
55555	1841	9	inch	inch	NN
55555	1841	10	across	across	IN
55555	1841	11	,	,	,
55555	1841	12	from	from	IN
55555	1841	13	sweet	sweet	JJ
55555	1841	14	pimentos	pimento	NNS
55555	1841	15	(	(	-LRB-
55555	1841	16	canned	canned	NNP
55555	1841	17	)	)	-RRB-
55555	1841	18	,	,	,
55555	1841	19	and	and	CC
55555	1841	20	put	put	VBD
55555	1841	21	8	8	CD
55555	1841	22	or	or	CC
55555	1841	23	10	10	CD
55555	1841	24	of	of	IN
55555	1841	25	these	these	DT
55555	1841	26	in	in	IN
55555	1841	27	each	each	DT
55555	1841	28	glass	glass	NN
55555	1841	29	;	;	:
55555	1841	30	cover	cover	VB
55555	1841	31	well	well	RB
55555	1841	32	with	with	IN
55555	1841	33	cocktail	cocktail	NN
55555	1841	34	sauce	sauce	NN
55555	1841	35	and	and	CC
55555	1841	36	serve	serve	VB
55555	1841	37	ice	ice	NN
55555	1841	38	-	-	HYPH
55555	1841	39	cold	cold	JJ
55555	1841	40	,	,	,
55555	1841	41	with	with	IN
55555	1841	42	celery	celery	NN
55555	1841	43	.	.	.
55555	1842	1	BEET	BEET	NNP
55555	1842	2	SAVOURY	SAVOURY	NNP
55555	1842	3	Use	Use	NNP
55555	1842	4	1	1	CD
55555	1842	5	large	large	JJ
55555	1842	6	pickled	pickled	JJ
55555	1842	7	beet	beet	NN
55555	1842	8	and	and	CC
55555	1842	9	arrange	arrange	VB
55555	1842	10	neat	neat	JJ
55555	1842	11	slices	slice	NNS
55555	1842	12	on	on	IN
55555	1842	13	squares	square	NNS
55555	1842	14	of	of	IN
55555	1842	15	bread	bread	NN
55555	1842	16	;	;	:
55555	1842	17	in	in	IN
55555	1842	18	the	the	DT
55555	1842	19	centre	centre	NN
55555	1842	20	of	of	IN
55555	1842	21	the	the	DT
55555	1842	22	beet	beet	NN
55555	1842	23	put	put	VBD
55555	1842	24	a	a	DT
55555	1842	25	ring	ring	NN
55555	1842	26	of	of	IN
55555	1842	27	hard	hard	RB
55555	1842	28	-	-	HYPH
55555	1842	29	boiled	boil	VBN
55555	1842	30	sliced	sliced	JJ
55555	1842	31	egg	egg	NN
55555	1842	32	,	,	,
55555	1842	33	filled	fill	VBN
55555	1842	34	with	with	IN
55555	1842	35	the	the	DT
55555	1842	36	riced	rice	VBN
55555	1842	37	egg	egg	NN
55555	1842	38	-	-	HYPH
55555	1842	39	yolk	yolk	NN
55555	1842	40	,	,	,
55555	1842	41	and	and	CC
55555	1842	42	fill	fill	VB
55555	1842	43	each	each	DT
55555	1842	44	corner	corner	NN
55555	1842	45	with	with	IN
55555	1842	46	chopped	chopped	JJ
55555	1842	47	chives	chive	NNS
55555	1842	48	.	.	.
55555	1843	1	BEET	BEET	NNP
55555	1843	2	AND	and	CC
55555	1843	3	EGG	EGG	NNP
55555	1843	4	SAVOURY	SAVOURY	NNP
55555	1843	5	Chop	Chop	NNP
55555	1843	6	equal	equal	JJ
55555	1843	7	parts	part	NNS
55555	1843	8	of	of	IN
55555	1843	9	pickled	pickle	VBN
55555	1843	10	beet	beet	NN
55555	1843	11	and	and	CC
55555	1843	12	the	the	DT
55555	1843	13	whites	white	NNS
55555	1843	14	of	of	IN
55555	1843	15	hard	hard	RB
55555	1843	16	-	-	HYPH
55555	1843	17	boiled	boil	VBN
55555	1843	18	eggs	egg	NNS
55555	1843	19	together	together	RB
55555	1843	20	,	,	,
55555	1843	21	and	and	CC
55555	1843	22	arrange	arrange	VB
55555	1843	23	on	on	IN
55555	1843	24	toast	toast	NN
55555	1843	25	or	or	CC
55555	1843	26	bread	bread	NN
55555	1843	27	with	with	IN
55555	1843	28	the	the	DT
55555	1843	29	riced	riced	JJ
55555	1843	30	yolks	yolk	NNS
55555	1843	31	of	of	IN
55555	1843	32	the	the	DT
55555	1843	33	eggs	egg	NNS
55555	1843	34	,	,	,
55555	1843	35	mixed	mix	VBN
55555	1843	36	with	with	IN
55555	1843	37	a	a	DT
55555	1843	38	little	little	JJ
55555	1843	39	chopped	chopped	JJ
55555	1843	40	chives	chive	NNS
55555	1843	41	or	or	CC
55555	1843	42	parsley	parsley	NN
55555	1843	43	,	,	,
55555	1843	44	in	in	IN
55555	1843	45	a	a	DT
55555	1843	46	cone	cone	NN
55555	1843	47	on	on	IN
55555	1843	48	the	the	DT
55555	1843	49	centre	centre	NN
55555	1843	50	.	.	.
55555	1844	1	Season	season	NN
55555	1844	2	well	well	RB
55555	1844	3	.	.	.
55555	1845	1	BROWN	BROWN	NNP
55555	1845	2	-	-	HYPH
55555	1845	3	BREAD	BREAD	NNP
55555	1845	4	SAVOURY	SAVOURY	NNP
55555	1845	5	Cut	Cut	NNP
55555	1845	6	brown	brown	JJ
55555	1845	7	bread	bread	NN
55555	1845	8	into	into	IN
55555	1845	9	shapes	shape	NNS
55555	1845	10	,	,	,
55555	1845	11	spread	spread	VBN
55555	1845	12	with	with	IN
55555	1845	13	butter	butter	NN
55555	1845	14	,	,	,
55555	1845	15	then	then	RB
55555	1845	16	heavily	heavily	RB
55555	1845	17	with	with	IN
55555	1845	18	cream	cream	NN
55555	1845	19	cheese	cheese	NN
55555	1845	20	containing	contain	VBG
55555	1845	21	some	some	DT
55555	1845	22	salt	salt	NN
55555	1845	23	,	,	,
55555	1845	24	and	and	CC
55555	1845	25	cross	cross	VB
55555	1845	26	two	two	CD
55555	1845	27	evenly	evenly	RB
55555	1845	28	cut	cut	VBN
55555	1845	29	strips	strip	NNS
55555	1845	30	of	of	IN
55555	1845	31	pimento	pimento	NN
55555	1845	32	on	on	IN
55555	1845	33	each	each	DT
55555	1845	34	piece	piece	NN
55555	1845	35	of	of	IN
55555	1845	36	bread	bread	NN
55555	1845	37	thus	thus	RB
55555	1845	38	prepared	prepare	VBD
55555	1845	39	.	.	.
55555	1846	1	At	at	IN
55555	1846	2	the	the	DT
55555	1846	3	juncture	juncture	NN
55555	1846	4	of	of	IN
55555	1846	5	the	the	DT
55555	1846	6	strips	strip	NNS
55555	1846	7	of	of	IN
55555	1846	8	pimento	pimento	IN
55555	1846	9	place	place	NN
55555	1846	10	a	a	DT
55555	1846	11	slice	slice	NN
55555	1846	12	of	of	IN
55555	1846	13	pimola	pimola	NN
55555	1846	14	,	,	,
55555	1846	15	and	and	CC
55555	1846	16	put	put	VBD
55555	1846	17	one	one	CD
55555	1846	18	in	in	IN
55555	1846	19	each	each	DT
55555	1846	20	space	space	NN
55555	1846	21	on	on	IN
55555	1846	22	the	the	DT
55555	1846	23	cheese	cheese	NN
55555	1846	24	.	.	.
55555	1847	1	Sprinkle	sprinkle	VB
55555	1847	2	with	with	IN
55555	1847	3	paprika	paprika	NNS
55555	1847	4	,	,	,
55555	1847	5	and	and	CC
55555	1847	6	put	put	VBD
55555	1847	7	a	a	DT
55555	1847	8	few	few	JJ
55555	1847	9	capers	caper	NNS
55555	1847	10	here	here	RB
55555	1847	11	and	and	CC
55555	1847	12	there	there	RB
55555	1847	13	.	.	.
55555	1848	1	CUCUMBER	CUCUMBER	NNP
55555	1848	2	SAVOURY	SAVOURY	NNP
55555	1848	3	Cut	Cut	NNP
55555	1848	4	bread	bread	NN
55555	1848	5	in	in	IN
55555	1848	6	rounds	round	NNS
55555	1848	7	and	and	CC
55555	1848	8	arrange	arrange	VB
55555	1848	9	on	on	IN
55555	1848	10	it	-PRON-	PRP
55555	1848	11	neat	neat	JJ
55555	1848	12	slices	slice	NNS
55555	1848	13	of	of	IN
55555	1848	14	cucumber	cucumber	NN
55555	1848	15	,	,	,
55555	1848	16	the	the	DT
55555	1848	17	edges	edge	NNS
55555	1848	18	serrated	serrate	VBD
55555	1848	19	before	before	IN
55555	1848	20	slicing	slice	VBG
55555	1848	21	by	by	IN
55555	1848	22	drawing	draw	VBG
55555	1848	23	a	a	DT
55555	1848	24	silver	silver	JJ
55555	1848	25	fork	fork	NN
55555	1848	26	lengthwise	lengthwise	RB
55555	1848	27	of	of	IN
55555	1848	28	the	the	DT
55555	1848	29	cucumber	cucumber	NN
55555	1848	30	.	.	.
55555	1849	1	Sprinkle	sprinkle	VB
55555	1849	2	with	with	IN
55555	1849	3	salt	salt	NN
55555	1849	4	and	and	CC
55555	1849	5	paprika	paprika	NNS
55555	1849	6	,	,	,
55555	1849	7	and	and	CC
55555	1849	8	on	on	IN
55555	1849	9	each	each	DT
55555	1849	10	slice	slice	NN
55555	1849	11	put	put	VBD
55555	1849	12	a	a	DT
55555	1849	13	ring	ring	NN
55555	1849	14	from	from	IN
55555	1849	15	a	a	DT
55555	1849	16	small	small	JJ
55555	1849	17	sliced	sliced	JJ
55555	1849	18	onion	onion	NN
55555	1849	19	,	,	,
55555	1849	20	or	or	CC
55555	1849	21	arrange	arrange	VB
55555	1849	22	instead	instead	RB
55555	1849	23	the	the	DT
55555	1849	24	tiny	tiny	JJ
55555	1849	25	German	german	JJ
55555	1849	26	pearl	pearl	NN
55555	1849	27	pickled	pickle	VBD
55555	1849	28	onions	onion	NNS
55555	1849	29	between	between	IN
55555	1849	30	the	the	DT
55555	1849	31	slices	slice	NNS
55555	1849	32	of	of	IN
55555	1849	33	cucumber	cucumber	NN
55555	1849	34	.	.	.
55555	1850	1	Sprinkle	sprinkle	VB
55555	1850	2	a	a	DT
55555	1850	3	little	little	JJ
55555	1850	4	lemon	lemon	NN
55555	1850	5	juice	juice	NN
55555	1850	6	over	over	RB
55555	1850	7	to	to	TO
55555	1850	8	serve	serve	VB
55555	1850	9	.	.	.
55555	1851	1	A	a	DT
55555	1851	2	variation	variation	NN
55555	1851	3	is	be	VBZ
55555	1851	4	made	make	VBN
55555	1851	5	by	by	IN
55555	1851	6	using	use	VBG
55555	1851	7	chopped	chopped	JJ
55555	1851	8	chives	chive	NNS
55555	1851	9	only	only	RB
55555	1851	10	,	,	,
55555	1851	11	or	or	CC
55555	1851	12	each	each	DT
55555	1851	13	ring	ring	NN
55555	1851	14	of	of	IN
55555	1851	15	onion	onion	NN
55555	1851	16	may	may	MD
55555	1851	17	be	be	VB
55555	1851	18	filled	fill	VBN
55555	1851	19	with	with	IN
55555	1851	20	them	-PRON-	PRP
55555	1851	21	.	.	.
55555	1852	1	CREOLE	CREOLE	NNP
55555	1852	2	SAVOURY	savoury	VBP
55555	1852	3	Toast	Toast	NNP
55555	1852	4	one	one	CD
55555	1852	5	side	side	NN
55555	1852	6	of	of	IN
55555	1852	7	shaped	shaped	JJ
55555	1852	8	pieces	piece	NNS
55555	1852	9	of	of	IN
55555	1852	10	bread	bread	NN
55555	1852	11	,	,	,
55555	1852	12	and	and	CC
55555	1852	13	butter	butter	VB
55555	1852	14	the	the	DT
55555	1852	15	untoasted	untoasted	JJ
55555	1852	16	side	side	NN
55555	1852	17	,	,	,
55555	1852	18	and	and	CC
55555	1852	19	on	on	IN
55555	1852	20	it	-PRON-	PRP
55555	1852	21	spread	spread	VBD
55555	1852	22	a	a	DT
55555	1852	23	layer	layer	NN
55555	1852	24	of	of	IN
55555	1852	25	chopped	chop	VBN
55555	1852	26	tomato	tomato	NN
55555	1852	27	mixed	mix	VBN
55555	1852	28	with	with	IN
55555	1852	29	half	half	DT
55555	1852	30	as	as	RB
55555	1852	31	much	much	JJ
55555	1852	32	chopped	chop	VBN
55555	1852	33	green	green	JJ
55555	1852	34	pepper	pepper	NN
55555	1852	35	and	and	CC
55555	1852	36	some	some	DT
55555	1852	37	salt	salt	NN
55555	1852	38	.	.	.
55555	1853	1	Put	put	VB
55555	1853	2	in	in	IN
55555	1853	3	the	the	DT
55555	1853	4	oven	oven	NN
55555	1853	5	or	or	CC
55555	1853	6	under	under	IN
55555	1853	7	the	the	DT
55555	1853	8	gas	gas	NN
55555	1853	9	flame	flame	NN
55555	1853	10	for	for	IN
55555	1853	11	five	five	CD
55555	1853	12	minutes	minute	NNS
55555	1853	13	,	,	,
55555	1853	14	and	and	CC
55555	1853	15	upon	upon	IN
55555	1853	16	removing	remove	VBG
55555	1853	17	arrange	arrange	NN
55555	1853	18	a	a	DT
55555	1853	19	cone	cone	NN
55555	1853	20	of	of	IN
55555	1853	21	finely	finely	RB
55555	1853	22	chopped	chop	VBN
55555	1853	23	onion	onion	NN
55555	1853	24	in	in	IN
55555	1853	25	the	the	DT
55555	1853	26	centre	centre	NN
55555	1853	27	of	of	IN
55555	1853	28	each	each	DT
55555	1853	29	.	.	.
55555	1854	1	EGG	EGG	NNP
55555	1854	2	SAVOURY	SAVOURY	NNP
55555	1854	3	Use	Use	NNP
55555	1854	4	fresh	fresh	JJ
55555	1854	5	bread	bread	NN
55555	1854	6	slightly	slightly	RB
55555	1854	7	toasted	toast	VBD
55555	1854	8	or	or	CC
55555	1854	9	less	less	RBR
55555	1854	10	soft	soft	JJ
55555	1854	11	bread	bread	NN
55555	1854	12	without	without	IN
55555	1854	13	toasting	toast	VBG
55555	1854	14	.	.	.
55555	1855	1	Cut	cut	NN
55555	1855	2	in	in	IN
55555	1855	3	squares	square	NNS
55555	1855	4	,	,	,
55555	1855	5	diamonds	diamond	NNS
55555	1855	6	,	,	,
55555	1855	7	or	or	CC
55555	1855	8	rounds	round	NNS
55555	1855	9	,	,	,
55555	1855	10	and	and	CC
55555	1855	11	sprinkle	sprinkle	VB
55555	1855	12	with	with	IN
55555	1855	13	Worcestershire	Worcestershire	NNP
55555	1855	14	sauce	sauce	NN
55555	1855	15	,	,	,
55555	1855	16	or	or	CC
55555	1855	17	any	any	DT
55555	1855	18	good	good	JJ
55555	1855	19	sauce	sauce	NN
55555	1855	20	,	,	,
55555	1855	21	then	then	RB
55555	1855	22	cover	cover	VB
55555	1855	23	neatly	neatly	RB
55555	1855	24	with	with	IN
55555	1855	25	the	the	DT
55555	1855	26	chopped	chop	VBN
55555	1855	27	whites	white	NNS
55555	1855	28	of	of	IN
55555	1855	29	hard	hard	RB
55555	1855	30	-	-	HYPH
55555	1855	31	boiled	boil	VBN
55555	1855	32	,	,	,
55555	1855	33	well	well	RB
55555	1855	34	-	-	HYPH
55555	1855	35	salted	salt	VBN
55555	1855	36	eggs	egg	NNS
55555	1855	37	,	,	,
55555	1855	38	on	on	IN
55555	1855	39	which	which	WDT
55555	1855	40	arrange	arrange	NN
55555	1855	41	a	a	DT
55555	1855	42	centre	centre	NN
55555	1855	43	of	of	IN
55555	1855	44	the	the	DT
55555	1855	45	riced	riced	JJ
55555	1855	46	yolks	yolk	NNS
55555	1855	47	.	.	.
55555	1856	1	Put	put	VB
55555	1856	2	a	a	DT
55555	1856	3	round	round	JJ
55555	1856	4	slice	slice	NN
55555	1856	5	from	from	IN
55555	1856	6	a	a	DT
55555	1856	7	black	black	JJ
55555	1856	8	pickled	pickle	VBN
55555	1856	9	walnut	walnut	NN
55555	1856	10	on	on	IN
55555	1856	11	each	each	DT
55555	1856	12	corner	corner	NN
55555	1856	13	,	,	,
55555	1856	14	dot	dot	NN
55555	1856	15	with	with	IN
55555	1856	16	capers	caper	NNS
55555	1856	17	,	,	,
55555	1856	18	and	and	CC
55555	1856	19	sprinkle	sprinkle	VB
55555	1856	20	with	with	IN
55555	1856	21	paprika	paprika	NNS
55555	1856	22	.	.	.
55555	1857	1	HORSE	horse	NN
55555	1857	2	-	-	HYPH
55555	1857	3	RADISH	radish	NN
55555	1857	4	SAVOURY	savoury	NN
55555	1857	5	Spread	Spread	VBD
55555	1857	6	oblong	oblong	JJ
55555	1857	7	pieces	piece	NNS
55555	1857	8	of	of	IN
55555	1857	9	bread	bread	NN
55555	1857	10	thinly	thinly	RB
55555	1857	11	with	with	IN
55555	1857	12	mustard	mustard	NN
55555	1857	13	,	,	,
55555	1857	14	cover	cover	VB
55555	1857	15	with	with	IN
55555	1857	16	a	a	DT
55555	1857	17	layer	layer	NN
55555	1857	18	of	of	IN
55555	1857	19	chopped	chopped	JJ
55555	1857	20	whites	white	NNS
55555	1857	21	of	of	IN
55555	1857	22	hard	hard	RB
55555	1857	23	-	-	HYPH
55555	1857	24	boiled	boil	VBN
55555	1857	25	eggs	egg	NNS
55555	1857	26	mixed	mix	VBN
55555	1857	27	with	with	IN
55555	1857	28	a	a	DT
55555	1857	29	little	little	JJ
55555	1857	30	grated	grated	JJ
55555	1857	31	horse	horse	NN
55555	1857	32	-	-	HYPH
55555	1857	33	radish	radish	NN
55555	1857	34	,	,	,
55555	1857	35	arrange	arrange	NN
55555	1857	36	capers	caper	NNS
55555	1857	37	in	in	IN
55555	1857	38	strips	strip	NNS
55555	1857	39	crosswise	crosswise	NN
55555	1857	40	of	of	IN
55555	1857	41	the	the	DT
55555	1857	42	bread	bread	NN
55555	1857	43	,	,	,
55555	1857	44	and	and	CC
55555	1857	45	between	between	IN
55555	1857	46	these	these	DT
55555	1857	47	sprinkle	sprinkle	VBP
55555	1857	48	the	the	DT
55555	1857	49	hard	hard	RB
55555	1857	50	-	-	HYPH
55555	1857	51	boiled	boil	VBN
55555	1857	52	yolks	yolk	NNS
55555	1857	53	of	of	IN
55555	1857	54	the	the	DT
55555	1857	55	eggs	egg	NNS
55555	1857	56	which	which	WDT
55555	1857	57	have	have	VBP
55555	1857	58	been	be	VBN
55555	1857	59	riced	rice	VBN
55555	1857	60	or	or	CC
55555	1857	61	pressed	press	VBN
55555	1857	62	through	through	IN
55555	1857	63	a	a	DT
55555	1857	64	sieve	sieve	NN
55555	1857	65	.	.	.
55555	1858	1	At	at	IN
55555	1858	2	the	the	DT
55555	1858	3	corners	corner	NNS
55555	1858	4	and	and	CC
55555	1858	5	in	in	IN
55555	1858	6	the	the	DT
55555	1858	7	centre	centre	NN
55555	1858	8	place	place	NN
55555	1858	9	thin	thin	JJ
55555	1858	10	slices	slice	NNS
55555	1858	11	of	of	IN
55555	1858	12	gherkins	gherkin	NNS
55555	1858	13	.	.	.
55555	1859	1	MUSTARD	mustard	NN
55555	1859	2	SAVOURY	SAVOURY	NNP
55555	1859	3	Cut	Cut	NNP
55555	1859	4	shaped	shape	VBD
55555	1859	5	pieces	piece	NNS
55555	1859	6	of	of	IN
55555	1859	7	bread	bread	NN
55555	1859	8	and	and	CC
55555	1859	9	spread	spread	VBD
55555	1859	10	with	with	IN
55555	1859	11	made	make	VBN
55555	1859	12	mustard	mustard	NN
55555	1859	13	.	.	.
55555	1860	1	Cover	cover	VB
55555	1860	2	them	-PRON-	PRP
55555	1860	3	with	with	IN
55555	1860	4	chopped	chop	VBN
55555	1860	5	hard	hard	RB
55555	1860	6	-	-	HYPH
55555	1860	7	boiled	boil	VBN
55555	1860	8	eggs	egg	NNS
55555	1860	9	mixed	mix	VBN
55555	1860	10	with	with	IN
55555	1860	11	a	a	DT
55555	1860	12	little	little	JJ
55555	1860	13	chopped	chopped	JJ
55555	1860	14	chives	chive	NNS
55555	1860	15	.	.	.
55555	1861	1	Arrange	arrange	JJ
55555	1861	2	capers	caper	NNS
55555	1861	3	in	in	IN
55555	1861	4	lines	line	NNS
55555	1861	5	or	or	CC
55555	1861	6	any	any	DT
55555	1861	7	pattern	pattern	NN
55555	1861	8	on	on	IN
55555	1861	9	this	this	DT
55555	1861	10	.	.	.
55555	1862	1	Season	season	NN
55555	1862	2	well	well	RB
55555	1862	3	.	.	.
55555	1863	1	NEUFCHÂTEL	NEUFCHÂTEL	NNP
55555	1863	2	SAVOURY	SAVOURY	NNP
55555	1863	3	Mix	Mix	NNP
55555	1863	4	Neufchâtel	Neufchâtel	NNP
55555	1863	5	cheese	cheese	NN
55555	1863	6	with	with	IN
55555	1863	7	1/4	1/4	CD
55555	1863	8	as	as	RB
55555	1863	9	much	much	JJ
55555	1863	10	butter	butter	NN
55555	1863	11	and	and	CC
55555	1863	12	rub	rub	VB
55555	1863	13	to	to	IN
55555	1863	14	a	a	DT
55555	1863	15	cream	cream	NN
55555	1863	16	,	,	,
55555	1863	17	and	and	CC
55555	1863	18	then	then	RB
55555	1863	19	squeeze	squeeze	VB
55555	1863	20	through	through	IN
55555	1863	21	a	a	DT
55555	1863	22	tube	tube	NN
55555	1863	23	onto	onto	IN
55555	1863	24	salted	salt	VBN
55555	1863	25	,	,	,
55555	1863	26	hot	hot	JJ
55555	1863	27	crackers	cracker	NNS
55555	1863	28	,	,	,
55555	1863	29	forming	form	VBG
55555	1863	30	star	star	NN
55555	1863	31	-	-	HYPH
55555	1863	32	like	like	JJ
55555	1863	33	rosettes	rosette	NNS
55555	1863	34	.	.	.
55555	1864	1	Sprinkle	sprinkle	VB
55555	1864	2	with	with	IN
55555	1864	3	paprika	paprika	NNS
55555	1864	4	,	,	,
55555	1864	5	garnish	garnish	VBP
55555	1864	6	with	with	IN
55555	1864	7	capers	caper	NNS
55555	1864	8	.	.	.
55555	1865	1	ONION	ONION	NNP
55555	1865	2	SAVOURY	SAVOURY	NNP
55555	1865	3	Use	Use	NNP
55555	1865	4	shaped	shape	VBD
55555	1865	5	pieces	piece	NNS
55555	1865	6	of	of	IN
55555	1865	7	bread	bread	NN
55555	1865	8	and	and	CC
55555	1865	9	spread	spread	VBD
55555	1865	10	thinly	thinly	RB
55555	1865	11	with	with	IN
55555	1865	12	butter	butter	NN
55555	1865	13	,	,	,
55555	1865	14	then	then	RB
55555	1865	15	arrange	arrange	VB
55555	1865	16	a	a	DT
55555	1865	17	quarter	quarter	NN
55555	1865	18	-	-	HYPH
55555	1865	19	inch	inch	NN
55555	1865	20	layer	layer	NN
55555	1865	21	of	of	IN
55555	1865	22	finely	finely	RB
55555	1865	23	minced	mince	VBN
55555	1865	24	Spanish	spanish	JJ
55555	1865	25	onion	onion	NN
55555	1865	26	mixed	mix	VBN
55555	1865	27	with	with	IN
55555	1865	28	chopped	chop	VBN
55555	1865	29	parsley	parsley	NN
55555	1865	30	and	and	CC
55555	1865	31	slightly	slightly	RB
55555	1865	32	dampened	dampen	VBN
55555	1865	33	with	with	IN
55555	1865	34	tomato	tomato	NN
55555	1865	35	sauce	sauce	NN
55555	1865	36	;	;	:
55555	1865	37	put	put	VBN
55555	1865	38	in	in	IN
55555	1865	39	the	the	DT
55555	1865	40	centre	centre	NN
55555	1865	41	of	of	IN
55555	1865	42	each	each	DT
55555	1865	43	the	the	DT
55555	1865	44	ring	ring	NN
55555	1865	45	of	of	IN
55555	1865	46	a	a	DT
55555	1865	47	slice	slice	NN
55555	1865	48	of	of	IN
55555	1865	49	hard	hard	RB
55555	1865	50	-	-	HYPH
55555	1865	51	boiled	boil	VBN
55555	1865	52	egg	egg	NN
55555	1865	53	,	,	,
55555	1865	54	with	with	IN
55555	1865	55	a	a	DT
55555	1865	56	slice	slice	NN
55555	1865	57	of	of	IN
55555	1865	58	pickled	pickle	VBN
55555	1865	59	walnut	walnut	NNP
55555	1865	60	fitted	fit	VBD
55555	1865	61	into	into	IN
55555	1865	62	it	-PRON-	PRP
55555	1865	63	.	.	.
55555	1866	1	PICKLE	PICKLE	NNP
55555	1866	2	SAVOURY	SAVOURY	NNP
55555	1866	3	Spread	Spread	VBD
55555	1866	4	any	any	DT
55555	1866	5	savoury	savoury	NN
55555	1866	6	sauce	sauce	NN
55555	1866	7	and	and	CC
55555	1866	8	then	then	RB
55555	1866	9	cream	cream	VB
55555	1866	10	cheese	cheese	NN
55555	1866	11	on	on	IN
55555	1866	12	oblong	oblong	JJ
55555	1866	13	pieces	piece	NNS
55555	1866	14	of	of	IN
55555	1866	15	bread	bread	NN
55555	1866	16	,	,	,
55555	1866	17	and	and	CC
55555	1866	18	arrange	arrange	VB
55555	1866	19	on	on	IN
55555	1866	20	this	this	DT
55555	1866	21	thin	thin	JJ
55555	1866	22	slices	slice	NNS
55555	1866	23	of	of	IN
55555	1866	24	small	small	JJ
55555	1866	25	sour	sour	JJ
55555	1866	26	pickles	pickle	NNS
55555	1866	27	in	in	IN
55555	1866	28	a	a	DT
55555	1866	29	neat	neat	JJ
55555	1866	30	row	row	NN
55555	1866	31	,	,	,
55555	1866	32	lengthwise	lengthwise	RB
55555	1866	33	.	.	.
55555	1867	1	Sprinkle	sprinkle	VB
55555	1867	2	with	with	IN
55555	1867	3	paprika	paprika	NNS
55555	1867	4	.	.	.
55555	1868	1	STUFFED	stuffed	VB
55555	1868	2	OLIVE	olive	NN
55555	1868	3	SAVOURY	savoury	NN
55555	1868	4	Arrange	arrange	NN
55555	1868	5	on	on	IN
55555	1868	6	squares	square	NNS
55555	1868	7	of	of	IN
55555	1868	8	bread	bread	NN
55555	1868	9	spread	spread	VBN
55555	1868	10	with	with	IN
55555	1868	11	tomato	tomato	NNP
55555	1868	12	or	or	CC
55555	1868	13	any	any	DT
55555	1868	14	tart	tart	JJ
55555	1868	15	sauce	sauce	NN
55555	1868	16	strips	strip	NNS
55555	1868	17	of	of	IN
55555	1868	18	riced	rice	VBN
55555	1868	19	yolk	yolk	NN
55555	1868	20	of	of	IN
55555	1868	21	hard	hard	RB
55555	1868	22	-	-	HYPH
55555	1868	23	boiled	boil	VBN
55555	1868	24	egg	egg	NN
55555	1868	25	;	;	:
55555	1868	26	form	form	NN
55555	1868	27	squares	square	NNS
55555	1868	28	by	by	IN
55555	1868	29	placing	place	VBG
55555	1868	30	them	-PRON-	PRP
55555	1868	31	both	both	DT
55555	1868	32	ways	way	NNS
55555	1868	33	of	of	IN
55555	1868	34	the	the	DT
55555	1868	35	bread	bread	NN
55555	1868	36	,	,	,
55555	1868	37	and	and	CC
55555	1868	38	in	in	IN
55555	1868	39	each	each	DT
55555	1868	40	put	put	VBN
55555	1868	41	a	a	DT
55555	1868	42	ring	ring	NN
55555	1868	43	of	of	IN
55555	1868	44	the	the	DT
55555	1868	45	white	white	NN
55555	1868	46	of	of	IN
55555	1868	47	hard	hard	RB
55555	1868	48	-	-	HYPH
55555	1868	49	boiled	boil	VBN
55555	1868	50	egg	egg	NN
55555	1868	51	sliced	slice	VBD
55555	1868	52	,	,	,
55555	1868	53	and	and	CC
55555	1868	54	fill	fill	VB
55555	1868	55	the	the	DT
55555	1868	56	centre	centre	NN
55555	1868	57	with	with	IN
55555	1868	58	a	a	DT
55555	1868	59	slice	slice	NN
55555	1868	60	of	of	IN
55555	1868	61	pimola	pimola	NN
55555	1868	62	or	or	CC
55555	1868	63	any	any	DT
55555	1868	64	other	other	JJ
55555	1868	65	stuffed	stuff	VBN
55555	1868	66	olive	olive	NN
55555	1868	67	.	.	.
55555	1869	1	CAPER	CAPER	NNP
55555	1869	2	SAVOURY	SAVOURY	NNP
55555	1869	3	Make	make	VBP
55555	1869	4	same	same	JJ
55555	1869	5	as	as	IN
55555	1869	6	the	the	DT
55555	1869	7	above	above	IN
55555	1869	8	using	use	VBG
55555	1869	9	capers	caper	NNS
55555	1869	10	to	to	TO
55555	1869	11	fill	fill	VB
55555	1869	12	the	the	DT
55555	1869	13	egg	egg	NN
55555	1869	14	rings	ring	NNS
55555	1869	15	.	.	.
55555	1870	1	TOMATO	tomato	NN
55555	1870	2	MAYONNAISE	MAYONNAISE	NNP
55555	1870	3	SAVOURY	SAVOURY	NNP
55555	1870	4	Chop	Chop	NNP
55555	1870	5	tomatoes	tomato	NNS
55555	1870	6	and	and	CC
55555	1870	7	mix	mix	VB
55555	1870	8	with	with	IN
55555	1870	9	them	-PRON-	PRP
55555	1870	10	a	a	DT
55555	1870	11	thick	thick	JJ
55555	1870	12	mayonnaise	mayonnaise	NN
55555	1870	13	,	,	,
55555	1870	14	either	either	CC
55555	1870	15	plain	plain	JJ
55555	1870	16	or	or	CC
55555	1870	17	flavoured	flavour	VBN
55555	1870	18	with	with	IN
55555	1870	19	herbs	herb	NNS
55555	1870	20	.	.	.
55555	1871	1	Spread	Spread	VBN
55555	1871	2	on	on	IN
55555	1871	3	shaped	shaped	JJ
55555	1871	4	pieces	piece	NNS
55555	1871	5	of	of	IN
55555	1871	6	bread	bread	NN
55555	1871	7	,	,	,
55555	1871	8	and	and	CC
55555	1871	9	garnish	garnish	VBP
55555	1871	10	with	with	IN
55555	1871	11	thin	thin	JJ
55555	1871	12	rings	ring	NNS
55555	1871	13	sliced	slice	VBN
55555	1871	14	from	from	IN
55555	1871	15	green	green	JJ
55555	1871	16	peppers	pepper	NNS
55555	1871	17	.	.	.
55555	1872	1	TOMATO	tomato	NN
55555	1872	2	SAVOURY	SAVOURY	NNP
55555	1872	3	Cut	Cut	NNP
55555	1872	4	rounds	round	NNS
55555	1872	5	of	of	IN
55555	1872	6	bread	bread	NN
55555	1872	7	the	the	DT
55555	1872	8	size	size	NN
55555	1872	9	of	of	IN
55555	1872	10	the	the	DT
55555	1872	11	tomatoes	tomato	NNS
55555	1872	12	to	to	TO
55555	1872	13	be	be	VB
55555	1872	14	used	use	VBN
55555	1872	15	and	and	CC
55555	1872	16	toast	toast	VB
55555	1872	17	one	one	CD
55555	1872	18	side	side	NN
55555	1872	19	;	;	:
55555	1872	20	then	then	RB
55555	1872	21	butter	butter	VB
55555	1872	22	the	the	DT
55555	1872	23	other	other	JJ
55555	1872	24	side	side	NN
55555	1872	25	and	and	CC
55555	1872	26	arrange	arrange	VB
55555	1872	27	on	on	IN
55555	1872	28	each	each	DT
55555	1872	29	a	a	DT
55555	1872	30	slice	slice	NN
55555	1872	31	of	of	IN
55555	1872	32	tomato	tomato	NN
55555	1872	33	,	,	,
55555	1872	34	dredge	dredge	VB
55555	1872	35	with	with	IN
55555	1872	36	salt	salt	NN
55555	1872	37	,	,	,
55555	1872	38	pepper	pepper	NN
55555	1872	39	,	,	,
55555	1872	40	and	and	CC
55555	1872	41	dry	dry	JJ
55555	1872	42	mustard	mustard	NN
55555	1872	43	,	,	,
55555	1872	44	sprinkle	sprinkle	VB
55555	1872	45	with	with	IN
55555	1872	46	mushroom	mushroom	NN
55555	1872	47	catsup	catsup	NNP
55555	1872	48	or	or	CC
55555	1872	49	walnut	walnut	NNP
55555	1872	50	catsup	catsup	NNP
55555	1872	51	,	,	,
55555	1872	52	and	and	CC
55555	1872	53	set	set	VBD
55555	1872	54	under	under	IN
55555	1872	55	the	the	DT
55555	1872	56	burners	burner	NNS
55555	1872	57	of	of	IN
55555	1872	58	a	a	DT
55555	1872	59	gas	gas	NN
55555	1872	60	stove	stove	NN
55555	1872	61	for	for	IN
55555	1872	62	five	five	CD
55555	1872	63	minutes	minute	NNS
55555	1872	64	or	or	CC
55555	1872	65	until	until	IN
55555	1872	66	heated	heated	JJ
55555	1872	67	but	but	CC
55555	1872	68	not	not	RB
55555	1872	69	softened	soften	VBN
55555	1872	70	.	.	.
55555	1873	1	Garnish	garnish	VB
55555	1873	2	with	with	IN
55555	1873	3	watercress	watercress	NN
55555	1873	4	to	to	TO
55555	1873	5	serve	serve	VB
55555	1873	6	.	.	.
55555	1874	1	LIPTAUER	LIPTAUER	NNP
55555	1874	2	SAVOURY	SAVOURY	NNP
55555	1874	3	Spread	Spread	VBD
55555	1874	4	shaped	shape	VBD
55555	1874	5	pieces	piece	NNS
55555	1874	6	of	of	IN
55555	1874	7	bread	bread	NN
55555	1874	8	with	with	IN
55555	1874	9	"	"	``
55555	1874	10	Liptauer	Liptauer	NNP
55555	1874	11	cheese	cheese	NN
55555	1874	12	"	"	''
55555	1874	13	and	and	CC
55555	1874	14	garnish	garnish	VB
55555	1874	15	with	with	IN
55555	1874	16	slices	slice	NNS
55555	1874	17	of	of	IN
55555	1874	18	pickle	pickle	NN
55555	1874	19	.	.	.
55555	1875	1	SWEET	SWEET	NNP
55555	1875	2	PIMENTO	PIMENTO	NNP
55555	1875	3	SAVOURY	SAVOURY	NNP
55555	1875	4	Toast	Toast	NNP
55555	1875	5	fresh	fresh	JJ
55555	1875	6	bread	bread	NN
55555	1875	7	slightly	slightly	RB
55555	1875	8	,	,	,
55555	1875	9	cut	cut	VBN
55555	1875	10	into	into	IN
55555	1875	11	shapes	shape	NNS
55555	1875	12	and	and	CC
55555	1875	13	butter	butter	NN
55555	1875	14	one	one	CD
55555	1875	15	side	side	NN
55555	1875	16	,	,	,
55555	1875	17	and	and	CC
55555	1875	18	on	on	IN
55555	1875	19	this	this	DT
55555	1875	20	arrange	arrange	NN
55555	1875	21	a	a	DT
55555	1875	22	trimmed	trim	VBN
55555	1875	23	piece	piece	NN
55555	1875	24	of	of	IN
55555	1875	25	canned	can	VBN
55555	1875	26	Spanish	Spanish	NNP
55555	1875	27	pimento	pimento	NNS
55555	1875	28	sprinkled	sprinkle	VBN
55555	1875	29	with	with	IN
55555	1875	30	celery	celery	NN
55555	1875	31	salt	salt	NN
55555	1875	32	,	,	,
55555	1875	33	and	and	CC
55555	1875	34	set	set	VBN
55555	1875	35	under	under	IN
55555	1875	36	the	the	DT
55555	1875	37	gas	gas	NN
55555	1875	38	flame	flame	NN
55555	1875	39	of	of	IN
55555	1875	40	a	a	DT
55555	1875	41	gas	gas	NN
55555	1875	42	stove	stove	NN
55555	1875	43	for	for	IN
55555	1875	44	five	five	CD
55555	1875	45	minutes	minute	NNS
55555	1875	46	to	to	TO
55555	1875	47	heat	heat	VB
55555	1875	48	.	.	.
55555	1876	1	ROUNDS	round	NNS
55555	1876	2	OF	of	IN
55555	1876	3	TOAST	TOAST	NNP
55555	1876	4	To	to	TO
55555	1876	5	make	make	VB
55555	1876	6	rounds	round	NNS
55555	1876	7	of	of	IN
55555	1876	8	bread	bread	NN
55555	1876	9	or	or	CC
55555	1876	10	toast	toast	NN
55555	1876	11	take	take	VB
55555	1876	12	an	an	DT
55555	1876	13	empty	empty	JJ
55555	1876	14	tin	tin	NN
55555	1876	15	the	the	DT
55555	1876	16	size	size	NN
55555	1876	17	required	require	VBN
55555	1876	18	and	and	CC
55555	1876	19	press	press	VBP
55555	1876	20	it	-PRON-	PRP
55555	1876	21	firmly	firmly	RB
55555	1876	22	into	into	IN
55555	1876	23	a	a	DT
55555	1876	24	slice	slice	NN
55555	1876	25	of	of	IN
55555	1876	26	bread	bread	NN
55555	1876	27	,	,	,
55555	1876	28	thus	thus	RB
55555	1876	29	cutting	cut	VBG
55555	1876	30	the	the	DT
55555	1876	31	round	round	NN
55555	1876	32	evenly	evenly	RB
55555	1876	33	and	and	CC
55555	1876	34	neatly	neatly	RB
55555	1876	35	.	.	.
55555	1877	1	Cutters	cutter	NNS
55555	1877	2	for	for	IN
55555	1877	3	cutting	cut	VBG
55555	1877	4	vegetables	vegetable	NNS
55555	1877	5	into	into	IN
55555	1877	6	fancy	fancy	JJ
55555	1877	7	shapes	shape	NNS
55555	1877	8	are	be	VBP
55555	1877	9	convenient	convenient	JJ
55555	1877	10	for	for	IN
55555	1877	11	savouries	savoury	NNS
55555	1877	12	.	.	.
55555	1878	1	One	one	CD
55555	1878	2	farmer	farmer	NN
55555	1878	3	said	say	VBD
55555	1878	4	to	to	IN
55555	1878	5	me	-PRON-	PRP
55555	1878	6	,	,	,
55555	1878	7	"	"	``
55555	1878	8	You	-PRON-	PRP
55555	1878	9	can	can	MD
55555	1878	10	not	not	RB
55555	1878	11	live	live	VB
55555	1878	12	on	on	IN
55555	1878	13	vegetable	vegetable	NN
55555	1878	14	food	food	NN
55555	1878	15	,	,	,
55555	1878	16	for	for	IN
55555	1878	17	it	-PRON-	PRP
55555	1878	18	furnishes	furnish	VBZ
55555	1878	19	nothing	nothing	NN
55555	1878	20	to	to	TO
55555	1878	21	make	make	VB
55555	1878	22	bones	bone	NNS
55555	1878	23	with	with	IN
55555	1878	24	;	;	:
55555	1878	25	"	"	``
55555	1878	26	and	and	CC
55555	1878	27	so	so	RB
55555	1878	28	he	-PRON-	PRP
55555	1878	29	religiously	religiously	RB
55555	1878	30	devotes	devote	VBZ
55555	1878	31	a	a	DT
55555	1878	32	part	part	NN
55555	1878	33	of	of	IN
55555	1878	34	his	-PRON-	PRP$
55555	1878	35	day	day	NN
55555	1878	36	to	to	IN
55555	1878	37	supplying	supply	VBG
55555	1878	38	his	-PRON-	PRP$
55555	1878	39	system	system	NN
55555	1878	40	with	with	IN
55555	1878	41	the	the	DT
55555	1878	42	raw	raw	JJ
55555	1878	43	material	material	NN
55555	1878	44	of	of	IN
55555	1878	45	bones	bone	NNS
55555	1878	46	,	,	,
55555	1878	47	walking	walk	VBG
55555	1878	48	all	all	PDT
55555	1878	49	the	the	DT
55555	1878	50	while	while	IN
55555	1878	51	he	-PRON-	PRP
55555	1878	52	talks	talk	VBZ
55555	1878	53	,	,	,
55555	1878	54	behind	behind	IN
55555	1878	55	his	-PRON-	PRP$
55555	1878	56	oxen	oxen	NN
55555	1878	57	,	,	,
55555	1878	58	who	who	WP
55555	1878	59	,	,	,
55555	1878	60	with	with	IN
55555	1878	61	vegetable	vegetable	NN
55555	1878	62	made	make	VBN
55555	1878	63	bones	bone	NNS
55555	1878	64	,	,	,
55555	1878	65	jerk	jerk	VB
55555	1878	66	him	-PRON-	PRP
55555	1878	67	and	and	CC
55555	1878	68	his	-PRON-	PRP$
55555	1878	69	lumbering	lumbering	NN
55555	1878	70	plow	plow	NN
55555	1878	71	along	along	IN
55555	1878	72	in	in	IN
55555	1878	73	spite	spite	NN
55555	1878	74	of	of	IN
55555	1878	75	obstacles	obstacle	NNS
55555	1878	76	.	.	.
55555	1879	1	I	-PRON-	PRP
55555	1879	2	have	have	VBP
55555	1879	3	found	find	VBN
55555	1879	4	repeatedly	repeatedly	RB
55555	1879	5	of	of	IN
55555	1879	6	late	late	JJ
55555	1879	7	years	year	NNS
55555	1879	8	that	that	IN
55555	1879	9	I	-PRON-	PRP
55555	1879	10	can	can	MD
55555	1879	11	not	not	RB
55555	1879	12	fish	fish	VB
55555	1879	13	without	without	IN
55555	1879	14	falling	fall	VBG
55555	1879	15	a	a	DT
55555	1879	16	little	little	JJ
55555	1879	17	in	in	IN
55555	1879	18	self	self	NN
55555	1879	19	-	-	HYPH
55555	1879	20	respect	respect	NN
55555	1879	21	.	.	.
55555	1880	1	Henry	Henry	NNP
55555	1880	2	David	David	NNP
55555	1880	3	Thoreau	Thoreau	NNP
55555	1880	4	.	.	.
55555	1881	1	SANDWICHES	SANDWICHES	NNP
55555	1881	2	The	the	DT
55555	1881	3	recipes	recipe	NNS
55555	1881	4	given	give	VBN
55555	1881	5	under	under	IN
55555	1881	6	Savouries	Savouries	NNPS
55555	1881	7	can	can	MD
55555	1881	8	also	also	RB
55555	1881	9	be	be	VB
55555	1881	10	used	use	VBN
55555	1881	11	in	in	IN
55555	1881	12	making	make	VBG
55555	1881	13	sandwiches	sandwich	NNS
55555	1881	14	,	,	,
55555	1881	15	and	and	CC
55555	1881	16	originality	originality	NN
55555	1881	17	can	can	MD
55555	1881	18	have	have	VB
55555	1881	19	full	full	JJ
55555	1881	20	play	play	NN
55555	1881	21	here	here	RB
55555	1881	22	as	as	IN
55555	1881	23	in	in	IN
55555	1881	24	the	the	DT
55555	1881	25	making	making	NN
55555	1881	26	of	of	IN
55555	1881	27	dainty	dainty	NN
55555	1881	28	and	and	CC
55555	1881	29	appetising	appetise	VBG
55555	1881	30	savouries	savoury	NNS
55555	1881	31	.	.	.
55555	1882	1	SAVOURY	SAVOURY	NNP
55555	1882	2	BUTTER	BUTTER	NNP
55555	1882	3	SANDWICHES	sandwich	NNS
55555	1882	4	Use	use	VB
55555	1882	5	unsalted	unsalted	JJ
55555	1882	6	or	or	CC
55555	1882	7	slightly	slightly	RB
55555	1882	8	salted	salt	VBN
55555	1882	9	butter	butter	NN
55555	1882	10	,	,	,
55555	1882	11	and	and	CC
55555	1882	12	with	with	IN
55555	1882	13	a	a	DT
55555	1882	14	silver	silver	JJ
55555	1882	15	knife	knife	NN
55555	1882	16	press	press	NN
55555	1882	17	into	into	IN
55555	1882	18	it	-PRON-	PRP
55555	1882	19	any	any	DT
55555	1882	20	flavour	flavour	NN
55555	1882	21	desired,--onion	desired,--onion	NN
55555	1882	22	juice	juice	NN
55555	1882	23	,	,	,
55555	1882	24	paprika	paprika	NNP
55555	1882	25	,	,	,
55555	1882	26	various	various	JJ
55555	1882	27	sauces	sauce	NNS
55555	1882	28	,	,	,
55555	1882	29	chopped	chop	VBD
55555	1882	30	peppers	pepper	NNS
55555	1882	31	,	,	,
55555	1882	32	or	or	CC
55555	1882	33	capers,--using	capers,--use	VBG
55555	1882	34	1	1	CD
55555	1882	35	teaspoon	teaspoon	NN
55555	1882	36	of	of	IN
55555	1882	37	minced	mince	VBN
55555	1882	38	herbs	herb	NNS
55555	1882	39	,	,	,
55555	1882	40	etc	etc	FW
55555	1882	41	.	.	FW
55555	1882	42	,	,	,
55555	1882	43	to	to	IN
55555	1882	44	each	each	DT
55555	1882	45	tablespoon	tablespoon	NN
55555	1882	46	of	of	IN
55555	1882	47	butter	butter	NN
55555	1882	48	.	.	.
55555	1883	1	Spread	Spread	VBN
55555	1883	2	in	in	IN
55555	1883	3	sandwiches	sandwich	NNS
55555	1883	4	.	.	.
55555	1884	1	PROVIDENCE	PROVIDENCE	NNP
55555	1884	2	HOUSE	HOUSE	NNP
55555	1884	3	CLUB	CLUB	NNP
55555	1884	4	SANDWICHES	SANDWICHES	NNP
55555	1884	5	Cut	Cut	NNP
55555	1884	6	fresh	fresh	JJ
55555	1884	7	bread	bread	NN
55555	1884	8	in	in	IN
55555	1884	9	medium	medium	JJ
55555	1884	10	thick	thick	JJ
55555	1884	11	slices	slice	NNS
55555	1884	12	,	,	,
55555	1884	13	trim	trim	VB
55555	1884	14	the	the	DT
55555	1884	15	four	four	CD
55555	1884	16	edges	edge	NNS
55555	1884	17	,	,	,
55555	1884	18	and	and	CC
55555	1884	19	butter	butter	VB
55555	1884	20	it	-PRON-	PRP
55555	1884	21	with	with	IN
55555	1884	22	butter	butter	NN
55555	1884	23	somewhat	somewhat	RB
55555	1884	24	softened	soften	VBN
55555	1884	25	by	by	IN
55555	1884	26	warmth	warmth	NN
55555	1884	27	.	.	.
55555	1885	1	On	on	IN
55555	1885	2	one	one	CD
55555	1885	3	side	side	NN
55555	1885	4	of	of	IN
55555	1885	5	two	two	CD
55555	1885	6	slices	slice	NNS
55555	1885	7	which	which	WDT
55555	1885	8	belong	belong	VBP
55555	1885	9	next	next	JJ
55555	1885	10	to	to	IN
55555	1885	11	each	each	DT
55555	1885	12	other	other	JJ
55555	1885	13	put	put	NN
55555	1885	14	thinly	thinly	RB
55555	1885	15	sliced	slice	VBN
55555	1885	16	peeled	peel	VBD
55555	1885	17	tomatoes	tomato	NNS
55555	1885	18	,	,	,
55555	1885	19	filling	fill	VBG
55555	1885	20	in	in	RP
55555	1885	21	bits	bit	NNS
55555	1885	22	to	to	TO
55555	1885	23	cover	cover	VB
55555	1885	24	the	the	DT
55555	1885	25	bread	bread	NN
55555	1885	26	neatly	neatly	RB
55555	1885	27	.	.	.
55555	1886	1	Press	press	NN
55555	1886	2	4	4	CD
55555	1886	3	or	or	CC
55555	1886	4	5	5	CD
55555	1886	5	slices	slice	NNS
55555	1886	6	cut	cut	VBN
55555	1886	7	from	from	IN
55555	1886	8	pickled	pickled	JJ
55555	1886	9	walnuts	walnut	NNS
55555	1886	10	into	into	IN
55555	1886	11	the	the	DT
55555	1886	12	juicy	juicy	JJ
55555	1886	13	parts	part	NNS
55555	1886	14	of	of	IN
55555	1886	15	the	the	DT
55555	1886	16	tomatoes	tomato	NNS
55555	1886	17	,	,	,
55555	1886	18	lay	lie	VBD
55555	1886	19	6	6	CD
55555	1886	20	or	or	CC
55555	1886	21	7	7	CD
55555	1886	22	capers	caper	NNS
55555	1886	23	also	also	RB
55555	1886	24	in	in	RB
55555	1886	25	,	,	,
55555	1886	26	and	and	CC
55555	1886	27	use	use	VB
55555	1886	28	half	half	PDT
55555	1886	29	a	a	DT
55555	1886	30	teaspoon	teaspoon	NN
55555	1886	31	of	of	IN
55555	1886	32	the	the	DT
55555	1886	33	tiny	tiny	JJ
55555	1886	34	German	german	JJ
55555	1886	35	pearl	pearl	NN
55555	1886	36	onion	onion	NN
55555	1886	37	pickles	pickle	NNS
55555	1886	38	to	to	IN
55555	1886	39	each	each	DT
55555	1886	40	sandwich	sandwich	NN
55555	1886	41	.	.	.
55555	1887	1	Sprinkle	sprinkle	VB
55555	1887	2	with	with	IN
55555	1887	3	salt	salt	NN
55555	1887	4	,	,	,
55555	1887	5	pepper	pepper	NN
55555	1887	6	,	,	,
55555	1887	7	and	and	CC
55555	1887	8	celery	celery	NN
55555	1887	9	salt	salt	NN
55555	1887	10	,	,	,
55555	1887	11	and	and	CC
55555	1887	12	spread	spread	VBD
55555	1887	13	with	with	IN
55555	1887	14	mayonnaise	mayonnaise	NN
55555	1887	15	.	.	.
55555	1888	1	Press	press	VB
55555	1888	2	the	the	DT
55555	1888	3	other	other	JJ
55555	1888	4	piece	piece	NN
55555	1888	5	of	of	IN
55555	1888	6	bread	bread	NN
55555	1888	7	firmly	firmly	RB
55555	1888	8	on	on	RB
55555	1888	9	,	,	,
55555	1888	10	and	and	CC
55555	1888	11	wrap	wrap	NN
55555	1888	12	in	in	IN
55555	1888	13	waxed	wax	VBN
55555	1888	14	paper	paper	NN
55555	1888	15	for	for	IN
55555	1888	16	picnics	picnic	NNS
55555	1888	17	.	.	.
55555	1889	1	Vary	vary	VB
55555	1889	2	with	with	IN
55555	1889	3	chopped	chopped	JJ
55555	1889	4	chives	chive	NNS
55555	1889	5	,	,	,
55555	1889	6	tarragon	tarragon	NNP
55555	1889	7	leaves	leave	VBZ
55555	1889	8	,	,	,
55555	1889	9	French	french	JJ
55555	1889	10	dressing	dressing	NN
55555	1889	11	,	,	,
55555	1889	12	etc	etc	FW
55555	1889	13	.	.	.
55555	1890	1	APPLE	APPLE	NNP
55555	1890	2	SANDWICHES	SANDWICHES	NNP
55555	1890	3	Arrange	arrange	NN
55555	1890	4	thinly	thinly	RB
55555	1890	5	sliced	slice	VBD
55555	1890	6	,	,	,
55555	1890	7	cored	core	VBN
55555	1890	8	apples	apple	NNS
55555	1890	9	between	between	IN
55555	1890	10	layers	layer	NNS
55555	1890	11	of	of	IN
55555	1890	12	buttered	butter	VBN
55555	1890	13	bread	bread	NN
55555	1890	14	from	from	IN
55555	1890	15	which	which	WDT
55555	1890	16	the	the	DT
55555	1890	17	crust	crust	NN
55555	1890	18	has	have	VBZ
55555	1890	19	been	be	VBN
55555	1890	20	cut	cut	VBN
55555	1890	21	.	.	.
55555	1891	1	Sprinkle	sprinkle	VB
55555	1891	2	with	with	IN
55555	1891	3	salt	salt	NN
55555	1891	4	and	and	CC
55555	1891	5	spread	spread	VB
55555	1891	6	with	with	IN
55555	1891	7	mayonnaise	mayonnaise	NN
55555	1891	8	,	,	,
55555	1891	9	into	into	IN
55555	1891	10	which	which	WDT
55555	1891	11	a	a	DT
55555	1891	12	few	few	JJ
55555	1891	13	chopped	chop	VBN
55555	1891	14	nuts	nut	NNS
55555	1891	15	have	have	VBP
55555	1891	16	been	be	VBN
55555	1891	17	mixed	mix	VBN
55555	1891	18	.	.	.
55555	1892	1	CREOLE	CREOLE	NNP
55555	1892	2	SANDWICHES	sandwiches	NN
55555	1892	3	Trim	trim	VBP
55555	1892	4	and	and	CC
55555	1892	5	butter	butter	NN
55555	1892	6	squares	square	NNS
55555	1892	7	of	of	IN
55555	1892	8	bread	bread	NN
55555	1892	9	and	and	CC
55555	1892	10	fit	fit	JJ
55555	1892	11	to	to	IN
55555	1892	12	them	-PRON-	PRP
55555	1892	13	thinly	thinly	RB
55555	1892	14	sliced	slice	VBD
55555	1892	15	tomatoes	tomato	NNS
55555	1892	16	,	,	,
55555	1892	17	and	and	CC
55555	1892	18	spread	spread	VBD
55555	1892	19	with	with	IN
55555	1892	20	thin	thin	JJ
55555	1892	21	mustard	mustard	NN
55555	1892	22	;	;	:
55555	1892	23	slice	slice	VB
55555	1892	24	green	green	JJ
55555	1892	25	peppers	pepper	NNS
55555	1892	26	very	very	RB
55555	1892	27	thin	thin	JJ
55555	1892	28	,	,	,
55555	1892	29	and	and	CC
55555	1892	30	arrange	arrange	NN
55555	1892	31	sections	section	NNS
55555	1892	32	of	of	IN
55555	1892	33	the	the	DT
55555	1892	34	rings	ring	NNS
55555	1892	35	here	here	RB
55555	1892	36	and	and	CC
55555	1892	37	there	there	RB
55555	1892	38	over	over	IN
55555	1892	39	the	the	DT
55555	1892	40	tomatoes	tomato	NNS
55555	1892	41	.	.	.
55555	1893	1	Use	use	VB
55555	1893	2	a	a	DT
55555	1893	3	little	little	JJ
55555	1893	4	minced	minced	JJ
55555	1893	5	chives	chive	NNS
55555	1893	6	or	or	CC
55555	1893	7	shallot	shallot	NN
55555	1893	8	,	,	,
55555	1893	9	or	or	CC
55555	1893	10	onions	onion	NNS
55555	1893	11	,	,	,
55555	1893	12	and	and	CC
55555	1893	13	season	season	NN
55555	1893	14	with	with	IN
55555	1893	15	salt	salt	NN
55555	1893	16	and	and	CC
55555	1893	17	pepper	pepper	NN
55555	1893	18	and	and	CC
55555	1893	19	lemon	lemon	NN
55555	1893	20	juice	juice	NN
55555	1893	21	or	or	CC
55555	1893	22	some	some	DT
55555	1893	23	sauce	sauce	NN
55555	1893	24	.	.	.
55555	1894	1	BOMBAY	BOMBAY	NNP
55555	1894	2	SANDWICHES	SANDWICHES	NNP
55555	1894	3	Spread	Spread	VBD
55555	1894	4	squares	square	NNS
55555	1894	5	of	of	IN
55555	1894	6	bread	bread	NN
55555	1894	7	with	with	IN
55555	1894	8	curry	curry	NN
55555	1894	9	paste	paste	NN
55555	1894	10	,	,	,
55555	1894	11	and	and	CC
55555	1894	12	cover	cover	VB
55555	1894	13	with	with	IN
55555	1894	14	chopped	chopped	JJ
55555	1894	15	tomato	tomato	NN
55555	1894	16	to	to	TO
55555	1894	17	which	which	WDT
55555	1894	18	is	be	VBZ
55555	1894	19	added	add	VBN
55555	1894	20	a	a	DT
55555	1894	21	little	little	JJ
55555	1894	22	chopped	chopped	JJ
55555	1894	23	onion	onion	NN
55555	1894	24	and	and	CC
55555	1894	25	the	the	DT
55555	1894	26	same	same	JJ
55555	1894	27	amount	amount	NN
55555	1894	28	of	of	IN
55555	1894	29	chopped	chop	VBN
55555	1894	30	sour	sour	JJ
55555	1894	31	apples	apple	NNS
55555	1894	32	.	.	.
55555	1895	1	Season	season	NN
55555	1895	2	with	with	IN
55555	1895	3	salt	salt	NN
55555	1895	4	.	.	.
55555	1896	1	PEANUT	PEANUT	NNP
55555	1896	2	-	-	HYPH
55555	1896	3	BUTTER	butter	NN
55555	1896	4	SANDWICHES	sandwiches	NN
55555	1896	5	Spread	Spread	VBD
55555	1896	6	small	small	JJ
55555	1896	7	oblong	oblong	JJ
55555	1896	8	pieces	piece	NNS
55555	1896	9	of	of	IN
55555	1896	10	bread	bread	NN
55555	1896	11	,	,	,
55555	1896	12	from	from	IN
55555	1896	13	which	which	WDT
55555	1896	14	the	the	DT
55555	1896	15	crust	crust	NN
55555	1896	16	is	be	VBZ
55555	1896	17	cut	cut	VBN
55555	1896	18	,	,	,
55555	1896	19	with	with	IN
55555	1896	20	peanut	peanut	NN
55555	1896	21	butter	butter	NN
55555	1896	22	blended	blend	VBN
55555	1896	23	with	with	IN
55555	1896	24	cream	cream	NN
55555	1896	25	,	,	,
55555	1896	26	and	and	CC
55555	1896	27	press	press	NN
55555	1896	28	firmly	firmly	RB
55555	1896	29	together	together	RB
55555	1896	30	.	.	.
55555	1897	1	EGG	EGG	NNP
55555	1897	2	SANDWICHES	SANDWICHES	NNP
55555	1897	3	Break	Break	NNP
55555	1897	4	2	2	CD
55555	1897	5	eggs	egg	NNS
55555	1897	6	into	into	IN
55555	1897	7	a	a	DT
55555	1897	8	frying	fry	VBG
55555	1897	9	pan	pan	NN
55555	1897	10	containing	contain	VBG
55555	1897	11	a	a	DT
55555	1897	12	little	little	JJ
55555	1897	13	melted	melted	JJ
55555	1897	14	butter	butter	NN
55555	1897	15	and	and	CC
55555	1897	16	let	let	VB
55555	1897	17	them	-PRON-	PRP
55555	1897	18	spread	spread	VB
55555	1897	19	,	,	,
55555	1897	20	breaking	break	VBG
55555	1897	21	the	the	DT
55555	1897	22	yolk	yolk	NN
55555	1897	23	with	with	IN
55555	1897	24	a	a	DT
55555	1897	25	spoon	spoon	NN
55555	1897	26	after	after	IN
55555	1897	27	they	-PRON-	PRP
55555	1897	28	are	be	VBP
55555	1897	29	in	in	IN
55555	1897	30	the	the	DT
55555	1897	31	pan	pan	NN
55555	1897	32	;	;	:
55555	1897	33	let	let	VB
55555	1897	34	them	-PRON-	PRP
55555	1897	35	fry	fry	VB
55555	1897	36	until	until	IN
55555	1897	37	the	the	DT
55555	1897	38	edges	edge	NNS
55555	1897	39	begin	begin	VBP
55555	1897	40	to	to	TO
55555	1897	41	brown	brown	VB
55555	1897	42	,	,	,
55555	1897	43	then	then	RB
55555	1897	44	season	season	NN
55555	1897	45	with	with	IN
55555	1897	46	salt	salt	NN
55555	1897	47	and	and	CC
55555	1897	48	pepper	pepper	NN
55555	1897	49	,	,	,
55555	1897	50	and	and	CC
55555	1897	51	sprinkle	sprinkle	VB
55555	1897	52	with	with	IN
55555	1897	53	chopped	chopped	JJ
55555	1897	54	chives	chive	NNS
55555	1897	55	.	.	.
55555	1898	1	Cut	cut	NN
55555	1898	2	pieces	piece	NNS
55555	1898	3	out	out	RP
55555	1898	4	to	to	TO
55555	1898	5	fit	fit	VB
55555	1898	6	the	the	DT
55555	1898	7	bread	bread	NN
55555	1898	8	slices	slice	NNS
55555	1898	9	to	to	TO
55555	1898	10	be	be	VB
55555	1898	11	used	use	VBN
55555	1898	12	,	,	,
55555	1898	13	and	and	CC
55555	1898	14	,	,	,
55555	1898	15	after	after	IN
55555	1898	16	trimming	trim	VBG
55555	1898	17	and	and	CC
55555	1898	18	buttering	butter	VBG
55555	1898	19	the	the	DT
55555	1898	20	bread	bread	NN
55555	1898	21	,	,	,
55555	1898	22	arrange	arrange	VB
55555	1898	23	them	-PRON-	PRP
55555	1898	24	on	on	IN
55555	1898	25	one	one	CD
55555	1898	26	side	side	NN
55555	1898	27	of	of	IN
55555	1898	28	the	the	DT
55555	1898	29	sandwich	sandwich	NN
55555	1898	30	.	.	.
55555	1899	1	Use	use	VB
55555	1899	2	with	with	IN
55555	1899	3	no	no	DT
55555	1899	4	other	other	JJ
55555	1899	5	flavouring	flavouring	NN
55555	1899	6	,	,	,
55555	1899	7	or	or	CC
55555	1899	8	sprinkle	sprinkle	VB
55555	1899	9	with	with	IN
55555	1899	10	Worcestershire	Worcestershire	NNP
55555	1899	11	sauce	sauce	NN
55555	1899	12	,	,	,
55555	1899	13	or	or	CC
55555	1899	14	spread	spread	VBN
55555	1899	15	with	with	IN
55555	1899	16	mustard	mustard	NN
55555	1899	17	.	.	.
55555	1900	1	Wrap	wrap	VB
55555	1900	2	in	in	IN
55555	1900	3	waxed	wax	VBN
55555	1900	4	paper	paper	NN
55555	1900	5	for	for	IN
55555	1900	6	picnics	picnic	NNS
55555	1900	7	.	.	.
55555	1901	1	NUT	NUT	NNP
55555	1901	2	SANDWICHES	SANDWICHES	NNP
55555	1901	3	Mix	Mix	NNP
55555	1901	4	chopped	chop	VBD
55555	1901	5	nuts	nut	NNS
55555	1901	6	in	in	IN
55555	1901	7	thick	thick	JJ
55555	1901	8	cream	cream	NN
55555	1901	9	or	or	CC
55555	1901	10	mayonnaise	mayonnaise	NN
55555	1901	11	,	,	,
55555	1901	12	and	and	CC
55555	1901	13	spread	spread	VBD
55555	1901	14	between	between	IN
55555	1901	15	slices	slice	NNS
55555	1901	16	of	of	IN
55555	1901	17	bread	bread	NN
55555	1901	18	,	,	,
55555	1901	19	either	either	CC
55555	1901	20	with	with	IN
55555	1901	21	or	or	CC
55555	1901	22	without	without	IN
55555	1901	23	a	a	DT
55555	1901	24	lettuce	lettuce	NN
55555	1901	25	leaf	leaf	NN
55555	1901	26	.	.	.
55555	1902	1	Sprinkle	sprinkle	VB
55555	1902	2	with	with	IN
55555	1902	3	cayenne	cayenne	NN
55555	1902	4	.	.	.
55555	1903	1	LETTUCE	LETTUCE	NNP
55555	1903	2	SANDWICHES	SANDWICHES	NNP
55555	1903	3	Spread	Spread	VBD
55555	1903	4	oblong	oblong	JJ
55555	1903	5	slices	slice	NNS
55555	1903	6	of	of	IN
55555	1903	7	trimmed	trim	VBN
55555	1903	8	bread	bread	NN
55555	1903	9	with	with	IN
55555	1903	10	butter	butter	NN
55555	1903	11	,	,	,
55555	1903	12	lay	lie	VBD
55555	1903	13	a	a	DT
55555	1903	14	lettuce	lettuce	NN
55555	1903	15	leaf	leaf	NN
55555	1903	16	between	between	IN
55555	1903	17	,	,	,
55555	1903	18	trimmed	trim	VBN
55555	1903	19	to	to	TO
55555	1903	20	size	size	VB
55555	1903	21	,	,	,
55555	1903	22	and	and	CC
55555	1903	23	spread	spread	VBD
55555	1903	24	with	with	IN
55555	1903	25	plain	plain	JJ
55555	1903	26	or	or	CC
55555	1903	27	green	green	JJ
55555	1903	28	mayonnaise	mayonnaise	NN
55555	1903	29	.	.	.
55555	1904	1	PIMOLA	PIMOLA	NNP
55555	1904	2	SANDWICHES	SANDWICHES	NNP
55555	1904	3	Butter	Butter	NNP
55555	1904	4	small	small	JJ
55555	1904	5	squares	square	NNS
55555	1904	6	of	of	IN
55555	1904	7	bread	bread	NN
55555	1904	8	and	and	CC
55555	1904	9	arrange	arrange	NN
55555	1904	10	on	on	IN
55555	1904	11	them	-PRON-	PRP
55555	1904	12	sliced	slice	VBD
55555	1904	13	pimolas	pimola	NNS
55555	1904	14	or	or	CC
55555	1904	15	any	any	DT
55555	1904	16	stuffed	stuff	VBN
55555	1904	17	olives	olive	NNS
55555	1904	18	,	,	,
55555	1904	19	sprinkle	sprinkle	VB
55555	1904	20	with	with	IN
55555	1904	21	lemon	lemon	NN
55555	1904	22	juice	juice	NN
55555	1904	23	,	,	,
55555	1904	24	or	or	CC
55555	1904	25	spread	spread	VBN
55555	1904	26	with	with	IN
55555	1904	27	mayonnaise	mayonnaise	NN
55555	1904	28	.	.	.
55555	1905	1	PICKLE	PICKLE	NNP
55555	1905	2	SANDWICHES	SANDWICHES	NNP
55555	1905	3	Slice	slice	VB
55555	1905	4	large	large	JJ
55555	1905	5	pickles	pickle	NNS
55555	1905	6	and	and	CC
55555	1905	7	arrange	arrange	VB
55555	1905	8	them	-PRON-	PRP
55555	1905	9	between	between	IN
55555	1905	10	buttered	butter	VBN
55555	1905	11	bread	bread	NN
55555	1905	12	slices	slice	NNS
55555	1905	13	.	.	.
55555	1906	1	If	if	IN
55555	1906	2	German	german	JJ
55555	1906	3	Dill	Dill	NNP
55555	1906	4	pickles	pickle	NNS
55555	1906	5	are	be	VBP
55555	1906	6	used	use	VBN
55555	1906	7	and	and	CC
55555	1906	8	German	german	JJ
55555	1906	9	flavours	flavour	NNS
55555	1906	10	liked	like	VBD
55555	1906	11	sprinkle	sprinkle	VB
55555	1906	12	with	with	IN
55555	1906	13	caraway	caraway	JJ
55555	1906	14	seeds	seed	NNS
55555	1906	15	,	,	,
55555	1906	16	and	and	CC
55555	1906	17	use	use	VB
55555	1906	18	rye	rye	NN
55555	1906	19	bread	bread	NN
55555	1906	20	.	.	.
55555	1907	1	CHEESE	CHEESE	NNP
55555	1907	2	SANDWICHES	SANDWICHES	NNP
55555	1907	3	Cut	Cut	NNP
55555	1907	4	American	american	JJ
55555	1907	5	or	or	CC
55555	1907	6	Swiss	swiss	JJ
55555	1907	7	cheese	cheese	NN
55555	1907	8	very	very	RB
55555	1907	9	thin	thin	JJ
55555	1907	10	,	,	,
55555	1907	11	spread	spread	VBN
55555	1907	12	with	with	IN
55555	1907	13	mustard	mustard	NN
55555	1907	14	,	,	,
55555	1907	15	and	and	CC
55555	1907	16	place	place	VB
55555	1907	17	a	a	DT
55555	1907	18	piece	piece	NN
55555	1907	19	,	,	,
55555	1907	20	trimmed	trim	VBN
55555	1907	21	to	to	IN
55555	1907	22	the	the	DT
55555	1907	23	size	size	NN
55555	1907	24	of	of	IN
55555	1907	25	the	the	DT
55555	1907	26	bread	bread	NN
55555	1907	27	used	use	VBN
55555	1907	28	,	,	,
55555	1907	29	between	between	IN
55555	1907	30	two	two	CD
55555	1907	31	pieces	piece	NNS
55555	1907	32	of	of	IN
55555	1907	33	buttered	butter	VBN
55555	1907	34	white	white	JJ
55555	1907	35	or	or	CC
55555	1907	36	rye	rye	NN
55555	1907	37	bread	bread	NN
55555	1907	38	.	.	.
55555	1908	1	GERMAN	german	JJ
55555	1908	2	SANDWICHES	SANDWICHES	NNP
55555	1908	3	Use	use	VBP
55555	1908	4	rye	rye	NN
55555	1908	5	or	or	CC
55555	1908	6	"	"	``
55555	1908	7	black	black	JJ
55555	1908	8	"	"	''
55555	1908	9	bread	bread	NN
55555	1908	10	,	,	,
55555	1908	11	with	with	IN
55555	1908	12	caraway	caraway	JJ
55555	1908	13	seeds	seed	NNS
55555	1908	14	baked	bake	VBD
55555	1908	15	in	in	IN
55555	1908	16	it	-PRON-	PRP
55555	1908	17	,	,	,
55555	1908	18	spread	spread	VB
55555	1908	19	the	the	DT
55555	1908	20	two	two	CD
55555	1908	21	slices	slice	NNS
55555	1908	22	with	with	IN
55555	1908	23	unsalted	unsalted	JJ
55555	1908	24	butter	butter	NN
55555	1908	25	,	,	,
55555	1908	26	and	and	CC
55555	1908	27	on	on	IN
55555	1908	28	one	one	CD
55555	1908	29	arrange	arrange	JJ
55555	1908	30	thin	thin	JJ
55555	1908	31	slices	slice	NNS
55555	1908	32	of	of	IN
55555	1908	33	Swiss	swiss	JJ
55555	1908	34	cheese	cheese	NN
55555	1908	35	;	;	:
55555	1908	36	spread	spread	VBD
55555	1908	37	this	this	DT
55555	1908	38	with	with	IN
55555	1908	39	German	german	JJ
55555	1908	40	or	or	CC
55555	1908	41	French	french	JJ
55555	1908	42	mustard	mustard	NN
55555	1908	43	,	,	,
55555	1908	44	and	and	CC
55555	1908	45	arrange	arrange	VB
55555	1908	46	on	on	IN
55555	1908	47	it	-PRON-	PRP
55555	1908	48	2	2	CD
55555	1908	49	or	or	CC
55555	1908	50	3	3	CD
55555	1908	51	slices	slice	NNS
55555	1908	52	of	of	IN
55555	1908	53	Dill	Dill	NNP
55555	1908	54	pickles	pickle	NNS
55555	1908	55	.	.	.
55555	1909	1	HONOLULU	HONOLULU	NNP
55555	1909	2	SANDWICHES	SANDWICHES	NNP
55555	1909	3	Pare	Pare	NNP
55555	1909	4	and	and	CC
55555	1909	5	core	core	VBD
55555	1909	6	3	3	CD
55555	1909	7	apples	apple	NNS
55555	1909	8	,	,	,
55555	1909	9	stem	stem	NN
55555	1909	10	and	and	CC
55555	1909	11	seed	seed	NN
55555	1909	12	2	2	CD
55555	1909	13	sweet	sweet	JJ
55555	1909	14	green	green	JJ
55555	1909	15	peppers	pepper	NNS
55555	1909	16	,	,	,
55555	1909	17	and	and	CC
55555	1909	18	put	put	VBD
55555	1909	19	them	-PRON-	PRP
55555	1909	20	through	through	IN
55555	1909	21	a	a	DT
55555	1909	22	vegetable	vegetable	NN
55555	1909	23	mill	mill	NN
55555	1909	24	.	.	.
55555	1910	1	Mix	mix	VB
55555	1910	2	them	-PRON-	PRP
55555	1910	3	into	into	IN
55555	1910	4	2	2	CD
55555	1910	5	Neufchâtel	Neufchâtel	NNP
55555	1910	6	cheeses	cheese	NNS
55555	1910	7	,	,	,
55555	1910	8	and	and	CC
55555	1910	9	use	use	VB
55555	1910	10	as	as	IN
55555	1910	11	filling	fill	VBG
55555	1910	12	for	for	IN
55555	1910	13	brown	brown	JJ
55555	1910	14	or	or	CC
55555	1910	15	white	white	JJ
55555	1910	16	bread	bread	NN
55555	1910	17	sandwiches	sandwich	NNS
55555	1910	18	.	.	.
55555	1911	1	He	-PRON-	PRP
55555	1911	2	prayeth	prayeth	RB
55555	1911	3	well	well	UH
55555	1911	4	who	who	WP
55555	1911	5	loveth	loveth	VBP
55555	1911	6	well	well	UH
55555	1911	7	Both	both	DT
55555	1911	8	man	man	NN
55555	1911	9	and	and	CC
55555	1911	10	bird	bird	NN
55555	1911	11	and	and	CC
55555	1911	12	beast	beast	NN
55555	1911	13	;	;	:
55555	1911	14	He	-PRON-	PRP
55555	1911	15	prayeth	prayeth	RB
55555	1911	16	best	well	RBS
55555	1911	17	who	who	WP
55555	1911	18	loveth	loveth	VBP
55555	1911	19	best	well	RBS
55555	1911	20	All	all	DT
55555	1911	21	things	thing	NNS
55555	1911	22	both	both	CC
55555	1911	23	great	great	JJ
55555	1911	24	and	and	CC
55555	1911	25	small	small	JJ
55555	1911	26	;	;	:
55555	1911	27	For	for	IN
55555	1911	28	the	the	DT
55555	1911	29	dear	dear	JJ
55555	1911	30	God	God	NNP
55555	1911	31	who	who	WP
55555	1911	32	loveth	loveth	VBP
55555	1911	33	us	-PRON-	PRP
55555	1911	34	,	,	,
55555	1911	35	He	-PRON-	PRP
55555	1911	36	made	make	VBD
55555	1911	37	and	and	CC
55555	1911	38	loveth	loveth	VB
55555	1911	39	all	all	DT
55555	1911	40	.	.	.
55555	1912	1	Coleridge	Coleridge	NNP
55555	1912	2	.	.	.
55555	1913	1	PASTRY	PASTRY	NNS
55555	1913	2	,	,	,
55555	1913	3	PATTY	patty	NN
55555	1913	4	CASES	case	NNS
55555	1913	5	,	,	,
55555	1913	6	Etc	etc	FW
55555	1913	7	.	.	.
55555	1914	1	PIE	PIE	NNP
55555	1914	2	-	-	HYPH
55555	1914	3	CRUST	crust	NN
55555	1914	4	Shortened	shorten	VBN
55555	1914	5	pie	pie	NN
55555	1914	6	-	-	HYPH
55555	1914	7	crust	crust	NN
55555	1914	8	is	be	VBZ
55555	1914	9	made	make	VBN
55555	1914	10	by	by	IN
55555	1914	11	using	use	VBG
55555	1914	12	for	for	IN
55555	1914	13	one	one	CD
55555	1914	14	pie	pie	NN
55555	1914	15	2/3	2/3	CD
55555	1914	16	of	of	IN
55555	1914	17	a	a	DT
55555	1914	18	cup	cup	NN
55555	1914	19	of	of	IN
55555	1914	20	flour	flour	NN
55555	1914	21	,	,	,
55555	1914	22	with	with	IN
55555	1914	23	1/3	1/3	CD
55555	1914	24	of	of	IN
55555	1914	25	a	a	DT
55555	1914	26	teaspoon	teaspoon	NN
55555	1914	27	of	of	IN
55555	1914	28	baking	bake	VBG
55555	1914	29	powder	powder	NN
55555	1914	30	and	and	CC
55555	1914	31	1/4	1/4	CD
55555	1914	32	of	of	IN
55555	1914	33	a	a	DT
55555	1914	34	teaspoon	teaspoon	NN
55555	1914	35	of	of	IN
55555	1914	36	salt	salt	NN
55555	1914	37	in	in	IN
55555	1914	38	it	-PRON-	PRP
55555	1914	39	.	.	.
55555	1915	1	Sift	sift	VB
55555	1915	2	this	this	DT
55555	1915	3	onto	onto	IN
55555	1915	4	1/2	1/2	CD
55555	1915	5	a	a	DT
55555	1915	6	cup	cup	NN
55555	1915	7	of	of	IN
55555	1915	8	cocoanut	cocoanut	NNP
55555	1915	9	butter	butter	NN
55555	1915	10	or	or	CC
55555	1915	11	1/2	1/2	CD
55555	1915	12	a	a	DT
55555	1915	13	cup	cup	NN
55555	1915	14	of	of	IN
55555	1915	15	butter	butter	NN
55555	1915	16	,	,	,
55555	1915	17	or	or	CC
55555	1915	18	these	these	DT
55555	1915	19	two	two	CD
55555	1915	20	in	in	IN
55555	1915	21	equal	equal	JJ
55555	1915	22	proportions	proportion	NNS
55555	1915	23	,	,	,
55555	1915	24	dampen	dampen	VB
55555	1915	25	with	with	IN
55555	1915	26	ice	ice	NN
55555	1915	27	-	-	HYPH
55555	1915	28	water	water	NN
55555	1915	29	,	,	,
55555	1915	30	and	and	CC
55555	1915	31	roll	roll	VB
55555	1915	32	out	out	RP
55555	1915	33	five	five	CD
55555	1915	34	or	or	CC
55555	1915	35	six	six	CD
55555	1915	36	times	time	NNS
55555	1915	37	.	.	.
55555	1916	1	Keep	keep	VB
55555	1916	2	ice	ice	NN
55555	1916	3	-	-	HYPH
55555	1916	4	cold	cold	JJ
55555	1916	5	until	until	IN
55555	1916	6	used	use	VBN
55555	1916	7	.	.	.
55555	1917	1	EASY	easy	JJ
55555	1917	2	PUFF	puff	NN
55555	1917	3	PASTE	PASTE	VBZ
55555	1917	4	Use	use	VBP
55555	1917	5	a	a	DT
55555	1917	6	chopping	chop	VBG
55555	1917	7	bowl	bowl	NN
55555	1917	8	for	for	IN
55555	1917	9	mixing	mix	VBG
55555	1917	10	the	the	DT
55555	1917	11	paste	paste	NN
55555	1917	12	,	,	,
55555	1917	13	and	and	CC
55555	1917	14	into	into	IN
55555	1917	15	it	-PRON-	PRP
55555	1917	16	put	put	VBD
55555	1917	17	4	4	CD
55555	1917	18	cups	cup	NNS
55555	1917	19	of	of	IN
55555	1917	20	flour	flour	NN
55555	1917	21	(	(	-LRB-
55555	1917	22	sifted	sift	VBN
55555	1917	23	)	)	-RRB-
55555	1917	24	,	,	,
55555	1917	25	1	1	CD
55555	1917	26	tablespoon	tablespoon	NN
55555	1917	27	of	of	IN
55555	1917	28	sugar	sugar	NN
55555	1917	29	and	and	CC
55555	1917	30	1	1	CD
55555	1917	31	teaspoon	teaspoon	NN
55555	1917	32	of	of	IN
55555	1917	33	salt	salt	NN
55555	1917	34	,	,	,
55555	1917	35	adding	add	VBG
55555	1917	36	it	-PRON-	PRP
55555	1917	37	a	a	DT
55555	1917	38	spoonful	spoonful	JJ
55555	1917	39	at	at	IN
55555	1917	40	a	a	DT
55555	1917	41	time	time	NN
55555	1917	42	.	.	.
55555	1918	1	Use	Use	NNP
55555	1918	2	2	2	CD
55555	1918	3	cups	cup	NNS
55555	1918	4	of	of	IN
55555	1918	5	butter	butter	NN
55555	1918	6	,	,	,
55555	1918	7	chopping	chop	VBG
55555	1918	8	it	-PRON-	PRP
55555	1918	9	into	into	IN
55555	1918	10	the	the	DT
55555	1918	11	flour	flour	NN
55555	1918	12	until	until	IN
55555	1918	13	it	-PRON-	PRP
55555	1918	14	is	be	VBZ
55555	1918	15	as	as	RB
55555	1918	16	fine	fine	JJ
55555	1918	17	as	as	IN
55555	1918	18	possible	possible	JJ
55555	1918	19	.	.	.
55555	1919	1	Beat	beat	NN
55555	1919	2	2	2	CD
55555	1919	3	eggs	egg	NNS
55555	1919	4	for	for	IN
55555	1919	5	five	five	CD
55555	1919	6	minutes	minute	NNS
55555	1919	7	and	and	CC
55555	1919	8	add	add	VB
55555	1919	9	to	to	IN
55555	1919	10	them	-PRON-	PRP
55555	1919	11	the	the	DT
55555	1919	12	juice	juice	NN
55555	1919	13	of	of	IN
55555	1919	14	one	one	CD
55555	1919	15	lemon	lemon	NN
55555	1919	16	and	and	CC
55555	1919	17	1/2	1/2	CD
55555	1919	18	cup	cup	NN
55555	1919	19	of	of	IN
55555	1919	20	very	very	RB
55555	1919	21	cold	cold	JJ
55555	1919	22	water	water	NN
55555	1919	23	,	,	,
55555	1919	24	and	and	CC
55555	1919	25	stir	stir	VB
55555	1919	26	this	this	DT
55555	1919	27	gradually	gradually	RB
55555	1919	28	into	into	IN
55555	1919	29	the	the	DT
55555	1919	30	paste	paste	NN
55555	1919	31	.	.	.
55555	1920	1	When	when	WRB
55555	1920	2	mixed	mixed	JJ
55555	1920	3	lift	lift	VBP
55555	1920	4	the	the	DT
55555	1920	5	paste	paste	NN
55555	1920	6	to	to	IN
55555	1920	7	a	a	DT
55555	1920	8	well	well	RB
55555	1920	9	-	-	HYPH
55555	1920	10	floured	flour	VBN
55555	1920	11	pastry	pastry	NN
55555	1920	12	board	board	NN
55555	1920	13	,	,	,
55555	1920	14	roll	roll	VB
55555	1920	15	it	-PRON-	PRP
55555	1920	16	into	into	IN
55555	1920	17	a	a	DT
55555	1920	18	rectangular	rectangular	JJ
55555	1920	19	shape	shape	NN
55555	1920	20	,	,	,
55555	1920	21	fold	fold	VB
55555	1920	22	it	-PRON-	PRP
55555	1920	23	over	over	RP
55555	1920	24	onto	onto	IN
55555	1920	25	itself	-PRON-	PRP
55555	1920	26	from	from	IN
55555	1920	27	the	the	DT
55555	1920	28	four	four	CD
55555	1920	29	sides	side	NNS
55555	1920	30	,	,	,
55555	1920	31	then	then	RB
55555	1920	32	roll	roll	VB
55555	1920	33	again	again	RB
55555	1920	34	,	,	,
55555	1920	35	and	and	CC
55555	1920	36	repeat	repeat	VB
55555	1920	37	this	this	DT
55555	1920	38	process	process	NN
55555	1920	39	four	four	CD
55555	1920	40	times	time	NNS
55555	1920	41	.	.	.
55555	1921	1	Now	now	RB
55555	1921	2	fold	fold	VB
55555	1921	3	into	into	IN
55555	1921	4	a	a	DT
55555	1921	5	thin	thin	JJ
55555	1921	6	piece	piece	NN
55555	1921	7	of	of	IN
55555	1921	8	linen	linen	NN
55555	1921	9	,	,	,
55555	1921	10	and	and	CC
55555	1921	11	place	place	NN
55555	1921	12	on	on	IN
55555	1921	13	a	a	DT
55555	1921	14	plate	plate	NN
55555	1921	15	near	near	IN
55555	1921	16	the	the	DT
55555	1921	17	ice	ice	NN
55555	1921	18	in	in	IN
55555	1921	19	the	the	DT
55555	1921	20	refrigerator	refrigerator	NN
55555	1921	21	,	,	,
55555	1921	22	and	and	CC
55555	1921	23	let	let	VB
55555	1921	24	it	-PRON-	PRP
55555	1921	25	stand	stand	VB
55555	1921	26	half	half	PDT
55555	1921	27	an	an	DT
55555	1921	28	hour	hour	NN
55555	1921	29	or	or	CC
55555	1921	30	more	more	JJR
55555	1921	31	.	.	.
55555	1922	1	Roll	roll	VB
55555	1922	2	out	out	RP
55555	1922	3	again	again	RB
55555	1922	4	and	and	CC
55555	1922	5	use	use	VB
55555	1922	6	for	for	IN
55555	1922	7	patties	patty	NNS
55555	1922	8	,	,	,
55555	1922	9	or	or	CC
55555	1922	10	pie	pie	NN
55555	1922	11	-	-	HYPH
55555	1922	12	crust	crust	NN
55555	1922	13	.	.	.
55555	1923	1	TIMBALE	timbale	JJ
55555	1923	2	CASES	case	NNS
55555	1923	3	Make	make	VBP
55555	1923	4	a	a	DT
55555	1923	5	batter	batter	NN
55555	1923	6	of	of	IN
55555	1923	7	3/4	3/4	CD
55555	1923	8	of	of	IN
55555	1923	9	a	a	DT
55555	1923	10	cup	cup	NN
55555	1923	11	of	of	IN
55555	1923	12	flour	flour	NN
55555	1923	13	,	,	,
55555	1923	14	1/2	1/2	CD
55555	1923	15	cup	cup	NN
55555	1923	16	of	of	IN
55555	1923	17	milk	milk	NN
55555	1923	18	in	in	IN
55555	1923	19	which	which	WDT
55555	1923	20	1	1	CD
55555	1923	21	egg	egg	NN
55555	1923	22	has	have	VBZ
55555	1923	23	been	be	VBN
55555	1923	24	beaten	beat	VBN
55555	1923	25	,	,	,
55555	1923	26	1	1	CD
55555	1923	27	teaspoon	teaspoon	NN
55555	1923	28	of	of	IN
55555	1923	29	sugar	sugar	NN
55555	1923	30	,	,	,
55555	1923	31	1	1	CD
55555	1923	32	saltspoon	saltspoon	NN
55555	1923	33	of	of	IN
55555	1923	34	salt	salt	NN
55555	1923	35	,	,	,
55555	1923	36	and	and	CC
55555	1923	37	at	at	IN
55555	1923	38	the	the	DT
55555	1923	39	very	very	RB
55555	1923	40	last	last	JJ
55555	1923	41	add	add	NN
55555	1923	42	1	1	CD
55555	1923	43	tablespoon	tablespoon	NN
55555	1923	44	of	of	IN
55555	1923	45	olive	olive	NN
55555	1923	46	oil	oil	NN
55555	1923	47	.	.	.
55555	1924	1	Dip	dip	VB
55555	1924	2	the	the	DT
55555	1924	3	timbale	timbale	JJ
55555	1924	4	iron	iron	NN
55555	1924	5	in	in	IN
55555	1924	6	the	the	DT
55555	1924	7	batter	batter	NN
55555	1924	8	,	,	,
55555	1924	9	then	then	RB
55555	1924	10	in	in	IN
55555	1924	11	hot	hot	JJ
55555	1924	12	vegetable	vegetable	NN
55555	1924	13	fat	fat	NN
55555	1924	14	,	,	,
55555	1924	15	taking	take	VBG
55555	1924	16	care	care	NN
55555	1924	17	it	-PRON-	PRP
55555	1924	18	does	do	VBZ
55555	1924	19	not	not	RB
55555	1924	20	touch	touch	VB
55555	1924	21	the	the	DT
55555	1924	22	bottom	bottom	NN
55555	1924	23	of	of	IN
55555	1924	24	the	the	DT
55555	1924	25	pan	pan	NN
55555	1924	26	.	.	.
55555	1925	1	When	when	WRB
55555	1925	2	a	a	DT
55555	1925	3	golden	golden	JJ
55555	1925	4	brown	brown	JJ
55555	1925	5	remove	remove	NN
55555	1925	6	and	and	CC
55555	1925	7	place	place	VB
55555	1925	8	on	on	IN
55555	1925	9	paper	paper	NN
55555	1925	10	to	to	TO
55555	1925	11	drain	drain	VB
55555	1925	12	,	,	,
55555	1925	13	and	and	CC
55555	1925	14	proceed	proceed	VB
55555	1925	15	thus	thus	RB
55555	1925	16	until	until	IN
55555	1925	17	a	a	DT
55555	1925	18	sufficient	sufficient	JJ
55555	1925	19	number	number	NN
55555	1925	20	has	have	VBZ
55555	1925	21	been	be	VBN
55555	1925	22	made	make	VBN
55555	1925	23	.	.	.
55555	1926	1	Fill	fill	VB
55555	1926	2	with	with	IN
55555	1926	3	chestnuts	chestnut	NNS
55555	1926	4	,	,	,
55555	1926	5	mushrooms	mushroom	NNS
55555	1926	6	,	,	,
55555	1926	7	etc	etc	FW
55555	1926	8	.	.	FW
55555	1926	9	,	,	,
55555	1926	10	in	in	IN
55555	1926	11	sauce	sauce	NN
55555	1926	12	,	,	,
55555	1926	13	and	and	CC
55555	1926	14	reheat	reheat	VB
55555	1926	15	in	in	IN
55555	1926	16	the	the	DT
55555	1926	17	oven	oven	NN
55555	1926	18	after	after	IN
55555	1926	19	filling	fill	VBG
55555	1926	20	.	.	.
55555	1927	1	BATTER	batter	NN
55555	1927	2	FOR	for	IN
55555	1927	3	FRITTERS	fritter	NNS
55555	1927	4	Make	make	VBP
55555	1927	5	as	as	IN
55555	1927	6	for	for	IN
55555	1927	7	timbale	timbale	JJ
55555	1927	8	cases	case	NNS
55555	1927	9	and	and	CC
55555	1927	10	dip	dip	VB
55555	1927	11	the	the	DT
55555	1927	12	vegetables	vegetable	NNS
55555	1927	13	or	or	CC
55555	1927	14	fruit	fruit	NN
55555	1927	15	to	to	TO
55555	1927	16	be	be	VB
55555	1927	17	fried	fry	VBN
55555	1927	18	in	in	IN
55555	1927	19	it	-PRON-	PRP
55555	1927	20	,	,	,
55555	1927	21	and	and	CC
55555	1927	22	fry	fry	VB
55555	1927	23	until	until	IN
55555	1927	24	golden	golden	NNP
55555	1927	25	brown	brown	NNP
55555	1927	26	in	in	IN
55555	1927	27	hot	hot	JJ
55555	1927	28	fat	fat	NN
55555	1927	29	.	.	.
55555	1928	1	PASTRY	pastry	RB
55555	1928	2	FOR	for	IN
55555	1928	3	PATTY	patty	NN
55555	1928	4	PANS	pans	NN
55555	1928	5	OR	or	CC
55555	1928	6	CASES	case	NNS
55555	1928	7	Instead	instead	RB
55555	1928	8	of	of	IN
55555	1928	9	frying	fry	VBG
55555	1928	10	-	-	HYPH
55555	1928	11	batter	batter	NN
55555	1928	12	for	for	IN
55555	1928	13	timbale	timbale	JJ
55555	1928	14	cases	case	NNS
55555	1928	15	a	a	DT
55555	1928	16	paste	paste	NN
55555	1928	17	can	can	MD
55555	1928	18	be	be	VB
55555	1928	19	made	make	VBN
55555	1928	20	with	with	IN
55555	1928	21	1	1	CD
55555	1928	22	1/2	1/2	CD
55555	1928	23	cups	cup	NNS
55555	1928	24	of	of	IN
55555	1928	25	flour	flour	NN
55555	1928	26	,	,	,
55555	1928	27	1	1	CD
55555	1928	28	egg	egg	NN
55555	1928	29	-	-	HYPH
55555	1928	30	yolk	yolk	NN
55555	1928	31	,	,	,
55555	1928	32	and	and	CC
55555	1928	33	3	3	CD
55555	1928	34	tablespoons	tablespoon	NNS
55555	1928	35	of	of	IN
55555	1928	36	butter	butter	NN
55555	1928	37	well	well	RB
55555	1928	38	-	-	HYPH
55555	1928	39	mixed	mixed	JJ
55555	1928	40	and	and	CC
55555	1928	41	dampened	dampen	VBD
55555	1928	42	to	to	IN
55555	1928	43	the	the	DT
55555	1928	44	proper	proper	JJ
55555	1928	45	consistency	consistency	NN
55555	1928	46	by	by	IN
55555	1928	47	using	use	VBG
55555	1928	48	perhaps	perhaps	RB
55555	1928	49	1/2	1/2	CD
55555	1928	50	cup	cup	NN
55555	1928	51	of	of	IN
55555	1928	52	cold	cold	JJ
55555	1928	53	water	water	NN
55555	1928	54	.	.	.
55555	1929	1	Roll	roll	VB
55555	1929	2	out	out	RP
55555	1929	3	very	very	RB
55555	1929	4	thin	thin	JJ
55555	1929	5	,	,	,
55555	1929	6	about	about	RB
55555	1929	7	1/16	1/16	CD
55555	1929	8	of	of	IN
55555	1929	9	an	an	DT
55555	1929	10	inch	inch	NN
55555	1929	11	,	,	,
55555	1929	12	and	and	CC
55555	1929	13	press	press	VB
55555	1929	14	into	into	IN
55555	1929	15	the	the	DT
55555	1929	16	small	small	JJ
55555	1929	17	pans	pan	NNS
55555	1929	18	or	or	CC
55555	1929	19	moulds	mould	NNS
55555	1929	20	after	after	IN
55555	1929	21	buttering	butter	VBG
55555	1929	22	them	-PRON-	PRP
55555	1929	23	.	.	.
55555	1930	1	Trim	trim	VB
55555	1930	2	neatly	neatly	RB
55555	1930	3	,	,	,
55555	1930	4	and	and	CC
55555	1930	5	press	press	VB
55555	1930	6	a	a	DT
55555	1930	7	little	little	JJ
55555	1930	8	cup	cup	NN
55555	1930	9	of	of	IN
55555	1930	10	buttered	butter	VBN
55555	1930	11	tissue	tissue	NN
55555	1930	12	paper	paper	NN
55555	1930	13	in	in	IN
55555	1930	14	each	each	DT
55555	1930	15	,	,	,
55555	1930	16	fill	fill	VB
55555	1930	17	this	this	DT
55555	1930	18	with	with	IN
55555	1930	19	rice	rice	NN
55555	1930	20	to	to	TO
55555	1930	21	protect	protect	VB
55555	1930	22	the	the	DT
55555	1930	23	inside	inside	NN
55555	1930	24	from	from	IN
55555	1930	25	too	too	RB
55555	1930	26	much	much	JJ
55555	1930	27	heat	heat	NN
55555	1930	28	and	and	CC
55555	1930	29	to	to	TO
55555	1930	30	keep	keep	VB
55555	1930	31	flat	flat	JJ
55555	1930	32	on	on	IN
55555	1930	33	the	the	DT
55555	1930	34	bottom	bottom	NN
55555	1930	35	,	,	,
55555	1930	36	and	and	CC
55555	1930	37	bake	bake	VB
55555	1930	38	in	in	RP
55555	1930	39	a	a	DT
55555	1930	40	rather	rather	RB
55555	1930	41	slow	slow	JJ
55555	1930	42	oven	oven	NN
55555	1930	43	.	.	.
55555	1931	1	Do	do	VB
55555	1931	2	not	not	RB
55555	1931	3	turn	turn	VB
55555	1931	4	out	out	RP
55555	1931	5	until	until	IN
55555	1931	6	cooled	cool	VBN
55555	1931	7	,	,	,
55555	1931	8	and	and	CC
55555	1931	9	do	do	VBP
55555	1931	10	not	not	RB
55555	1931	11	fill	fill	VB
55555	1931	12	until	until	IN
55555	1931	13	wanted	want	VBN
55555	1931	14	.	.	.
55555	1932	1	Ordinary	ordinary	JJ
55555	1932	2	pastry	pastry	NN
55555	1932	3	may	may	MD
55555	1932	4	be	be	VB
55555	1932	5	used	use	VBN
55555	1932	6	also	also	RB
55555	1932	7	to	to	TO
55555	1932	8	line	line	VB
55555	1932	9	moulds	mould	NNS
55555	1932	10	for	for	IN
55555	1932	11	patty	patty	NNP
55555	1932	12	cases	case	NNS
55555	1932	13	,	,	,
55555	1932	14	timbales	timbale	NNS
55555	1932	15	,	,	,
55555	1932	16	etc	etc	FW
55555	1932	17	.	.	.
55555	1933	1	POTATO	potato	NN
55555	1933	2	CRUST	CRUST	NNS
55555	1933	3	Boil	Boil	NNP
55555	1933	4	good	good	JJ
55555	1933	5	-	-	HYPH
55555	1933	6	sized	sized	JJ
55555	1933	7	potatoes	potato	NNS
55555	1933	8	with	with	IN
55555	1933	9	the	the	DT
55555	1933	10	skins	skin	NNS
55555	1933	11	on	on	IN
55555	1933	12	,	,	,
55555	1933	13	peel	peel	JJ
55555	1933	14	while	while	IN
55555	1933	15	hot	hot	JJ
55555	1933	16	,	,	,
55555	1933	17	and	and	CC
55555	1933	18	press	press	VB
55555	1933	19	through	through	IN
55555	1933	20	a	a	DT
55555	1933	21	ricer	ricer	NN
55555	1933	22	or	or	CC
55555	1933	23	sieve	sieve	VB
55555	1933	24	,	,	,
55555	1933	25	mix	mix	VB
55555	1933	26	with	with	IN
55555	1933	27	an	an	DT
55555	1933	28	equal	equal	JJ
55555	1933	29	quantity	quantity	NN
55555	1933	30	of	of	IN
55555	1933	31	white	white	JJ
55555	1933	32	flour	flour	NN
55555	1933	33	or	or	CC
55555	1933	34	whole	whole	JJ
55555	1933	35	wheat	wheat	NN
55555	1933	36	flour	flour	NN
55555	1933	37	and	and	CC
55555	1933	38	a	a	DT
55555	1933	39	little	little	JJ
55555	1933	40	salt	salt	NN
55555	1933	41	,	,	,
55555	1933	42	and	and	CC
55555	1933	43	dampen	dampen	VB
55555	1933	44	with	with	IN
55555	1933	45	cream	cream	NN
55555	1933	46	.	.	.
55555	1934	1	Press	press	NN
55555	1934	2	together	together	RB
55555	1934	3	and	and	CC
55555	1934	4	roll	roll	VB
55555	1934	5	out	out	RP
55555	1934	6	for	for	IN
55555	1934	7	top	top	JJ
55555	1934	8	crust	crust	NN
55555	1934	9	of	of	IN
55555	1934	10	vegetable	vegetable	JJ
55555	1934	11	pies	pie	NNS
55555	1934	12	.	.	.
55555	1935	1	ESSEX	ESSEX	NNP
55555	1935	2	PASTRY	pastry	NN
55555	1935	3	Mix	mix	VBP
55555	1935	4	equal	equal	JJ
55555	1935	5	parts	part	NNS
55555	1935	6	of	of	IN
55555	1935	7	mashed	mashed	JJ
55555	1935	8	potato	potato	NN
55555	1935	9	and	and	CC
55555	1935	10	flour	flour	NN
55555	1935	11	pastry	pastry	NN
55555	1935	12	,	,	,
55555	1935	13	and	and	CC
55555	1935	14	use	use	VB
55555	1935	15	baked	bake	VBN
55555	1935	16	in	in	IN
55555	1935	17	small	small	JJ
55555	1935	18	squares	square	NNS
55555	1935	19	as	as	IN
55555	1935	20	a	a	DT
55555	1935	21	garnish	garnish	NN
55555	1935	22	,	,	,
55555	1935	23	or	or	CC
55555	1935	24	as	as	IN
55555	1935	25	a	a	DT
55555	1935	26	covering	covering	NN
55555	1935	27	for	for	IN
55555	1935	28	deep	deep	JJ
55555	1935	29	vegetable	vegetable	NN
55555	1935	30	pie	pie	NN
55555	1935	31	.	.	.
55555	1936	1	DUMPLINGS	DUMPLINGS	NNP
55555	1936	2	Sift	Sift	NNP
55555	1936	3	2	2	CD
55555	1936	4	cups	cup	NNS
55555	1936	5	of	of	IN
55555	1936	6	flour	flour	NN
55555	1936	7	,	,	,
55555	1936	8	add	add	VB
55555	1936	9	to	to	IN
55555	1936	10	it	-PRON-	PRP
55555	1936	11	1	1	CD
55555	1936	12	heaping	heap	VBG
55555	1936	13	teaspoon	teaspoon	NN
55555	1936	14	of	of	IN
55555	1936	15	baking	baking	NN
55555	1936	16	powder	powder	NN
55555	1936	17	and	and	CC
55555	1936	18	1/2	1/2	CD
55555	1936	19	teaspoon	teaspoon	NN
55555	1936	20	of	of	IN
55555	1936	21	salt	salt	NN
55555	1936	22	,	,	,
55555	1936	23	and	and	CC
55555	1936	24	sift	sift	VB
55555	1936	25	again	again	RB
55555	1936	26	.	.	.
55555	1937	1	Stir	stir	VB
55555	1937	2	into	into	IN
55555	1937	3	this	this	DT
55555	1937	4	1	1	CD
55555	1937	5	scant	scant	JJ
55555	1937	6	cup	cup	NN
55555	1937	7	of	of	IN
55555	1937	8	milk	milk	NN
55555	1937	9	,	,	,
55555	1937	10	or	or	CC
55555	1937	11	just	just	RB
55555	1937	12	enough	enough	RB
55555	1937	13	to	to	TO
55555	1937	14	make	make	VB
55555	1937	15	a	a	DT
55555	1937	16	dough	dough	NN
55555	1937	17	that	that	WDT
55555	1937	18	can	can	MD
55555	1937	19	scarcely	scarcely	RB
55555	1937	20	be	be	VB
55555	1937	21	handled	handle	VBN
55555	1937	22	without	without	IN
55555	1937	23	sticking	stick	VBG
55555	1937	24	to	to	IN
55555	1937	25	the	the	DT
55555	1937	26	fingers	finger	NNS
55555	1937	27	.	.	.
55555	1938	1	Drop	drop	VB
55555	1938	2	in	in	IN
55555	1938	3	boiling	boil	VBG
55555	1938	4	vegetable	vegetable	NN
55555	1938	5	stock	stock	NN
55555	1938	6	or	or	CC
55555	1938	7	into	into	IN
55555	1938	8	a	a	DT
55555	1938	9	stew	stew	NN
55555	1938	10	and	and	CC
55555	1938	11	let	let	VB
55555	1938	12	boil	boil	VB
55555	1938	13	rapidly	rapidly	RB
55555	1938	14	ten	ten	CD
55555	1938	15	minutes	minute	NNS
55555	1938	16	,	,	,
55555	1938	17	taking	take	VBG
55555	1938	18	great	great	JJ
55555	1938	19	care	care	NN
55555	1938	20	not	not	RB
55555	1938	21	to	to	TO
55555	1938	22	uncover	uncover	VB
55555	1938	23	the	the	DT
55555	1938	24	kettle	kettle	NN
55555	1938	25	until	until	IN
55555	1938	26	just	just	RB
55555	1938	27	as	as	IN
55555	1938	28	the	the	DT
55555	1938	29	dumplings	dumpling	NNS
55555	1938	30	are	be	VBP
55555	1938	31	removed	remove	VBN
55555	1938	32	.	.	.
55555	1939	1	Serve	serve	VB
55555	1939	2	at	at	IN
55555	1939	3	once	once	RB
55555	1939	4	in	in	IN
55555	1939	5	the	the	DT
55555	1939	6	stew	stew	NN
55555	1939	7	or	or	CC
55555	1939	8	with	with	IN
55555	1939	9	brown	brown	JJ
55555	1939	10	sauce	sauce	NN
55555	1939	11	.	.	.
55555	1940	1	CROUTONS	CROUTONS	NNP
55555	1940	2	Cut	Cut	NNP
55555	1940	3	slices	slice	VBZ
55555	1940	4	1/4	1/4	CD
55555	1940	5	of	of	IN
55555	1940	6	an	an	DT
55555	1940	7	inch	inch	NN
55555	1940	8	thick	thick	JJ
55555	1940	9	of	of	IN
55555	1940	10	stale	stale	JJ
55555	1940	11	bread	bread	NN
55555	1940	12	,	,	,
55555	1940	13	and	and	CC
55555	1940	14	with	with	IN
55555	1940	15	a	a	DT
55555	1940	16	knife	knife	NN
55555	1940	17	cut	cut	NN
55555	1940	18	across	across	IN
55555	1940	19	both	both	DT
55555	1940	20	ways	way	NNS
55555	1940	21	to	to	TO
55555	1940	22	make	make	VB
55555	1940	23	tiny	tiny	JJ
55555	1940	24	squares	square	NNS
55555	1940	25	.	.	.
55555	1941	1	Dry	Dry	NNP
55555	1941	2	a	a	DT
55555	1941	3	few	few	JJ
55555	1941	4	moments	moment	NNS
55555	1941	5	,	,	,
55555	1941	6	then	then	RB
55555	1941	7	toss	toss	VB
55555	1941	8	in	in	IN
55555	1941	9	a	a	DT
55555	1941	10	little	little	JJ
55555	1941	11	hot	hot	JJ
55555	1941	12	butter	butter	NN
55555	1941	13	to	to	IN
55555	1941	14	brown	brown	VB
55555	1941	15	and	and	CC
55555	1941	16	serve	serve	VB
55555	1941	17	warm	warm	JJ
55555	1941	18	.	.	.
55555	1942	1	BREAD	bread	UH
55555	1942	2	CRUMBS	CRUMBS	NNP
55555	1942	3	A	a	DT
55555	1942	4	jar	jar	NN
55555	1942	5	of	of	IN
55555	1942	6	bread	bread	NN
55555	1942	7	crumbs	crumb	NNS
55555	1942	8	should	should	MD
55555	1942	9	always	always	RB
55555	1942	10	be	be	VB
55555	1942	11	kept	keep	VBN
55555	1942	12	on	on	IN
55555	1942	13	hand	hand	NN
55555	1942	14	.	.	.
55555	1943	1	Use	use	VB
55555	1943	2	stale	stale	JJ
55555	1943	3	bread	bread	NN
55555	1943	4	,	,	,
55555	1943	5	break	break	VB
55555	1943	6	it	-PRON-	PRP
55555	1943	7	into	into	IN
55555	1943	8	bits	bit	NNS
55555	1943	9	,	,	,
55555	1943	10	and	and	CC
55555	1943	11	brown	brown	VB
55555	1943	12	it	-PRON-	PRP
55555	1943	13	slightly	slightly	RB
55555	1943	14	in	in	IN
55555	1943	15	the	the	DT
55555	1943	16	oven	oven	NN
55555	1943	17	.	.	.
55555	1944	1	Then	then	RB
55555	1944	2	with	with	IN
55555	1944	3	a	a	DT
55555	1944	4	roller	roller	NN
55555	1944	5	,	,	,
55555	1944	6	or	or	CC
55555	1944	7	in	in	IN
55555	1944	8	a	a	DT
55555	1944	9	mortar	mortar	NN
55555	1944	10	,	,	,
55555	1944	11	crumble	crumble	VB
55555	1944	12	it	-PRON-	PRP
55555	1944	13	and	and	CC
55555	1944	14	crush	crush	VB
55555	1944	15	it	-PRON-	PRP
55555	1944	16	to	to	IN
55555	1944	17	powdered	powdered	JJ
55555	1944	18	crumbs	crumb	NNS
55555	1944	19	.	.	.
55555	1945	1	If	if	IN
55555	1945	2	a	a	DT
55555	1945	3	jar	jar	NN
55555	1945	4	of	of	IN
55555	1945	5	light	light	JJ
55555	1945	6	crumbs	crumb	NNS
55555	1945	7	and	and	CC
55555	1945	8	one	one	CD
55555	1945	9	of	of	IN
55555	1945	10	golden	golden	JJ
55555	1945	11	brown	brown	JJ
55555	1945	12	crumbs	crumb	NNS
55555	1945	13	are	be	VBP
55555	1945	14	kept	keep	VBN
55555	1945	15	ready	ready	JJ
55555	1945	16	,	,	,
55555	1945	17	they	-PRON-	PRP
55555	1945	18	will	will	MD
55555	1945	19	be	be	VB
55555	1945	20	found	find	VBN
55555	1945	21	most	most	RBS
55555	1945	22	convenient	convenient	JJ
55555	1945	23	.	.	.
55555	1946	1	A	a	DT
55555	1946	2	small	small	JJ
55555	1946	3	unkindness	unkindness	NN
55555	1946	4	is	be	VBZ
55555	1946	5	a	a	DT
55555	1946	6	great	great	JJ
55555	1946	7	offence	offence	NN
55555	1946	8	.	.	.
55555	1947	1	Hannah	Hannah	NNP
55555	1947	2	More	More	NNP
55555	1947	3	.	.	.
55555	1948	1	A	a	DT
55555	1948	2	FEW	FEW	NNP
55555	1948	3	HOT	hot	JJ
55555	1948	4	BREADS	BREADS	NNP
55555	1948	5	BAKING	baking	NN
55555	1948	6	POWDER	POWDER	NNP
55555	1948	7	BISCUITS	BISCUITS	NNP
55555	1948	8	Take	take	VB
55555	1948	9	2	2	CD
55555	1948	10	tablespoons	tablespoon	NNS
55555	1948	11	of	of	IN
55555	1948	12	butter	butter	NN
55555	1948	13	and	and	CC
55555	1948	14	sift	sift	VB
55555	1948	15	onto	onto	IN
55555	1948	16	them	-PRON-	PRP
55555	1948	17	lightly	lightly	RB
55555	1948	18	2	2	CD
55555	1948	19	cups	cup	NNS
55555	1948	20	of	of	IN
55555	1948	21	flour	flour	NN
55555	1948	22	in	in	IN
55555	1948	23	which	which	WDT
55555	1948	24	1	1	CD
55555	1948	25	heaping	heaping	NN
55555	1948	26	teaspoon	teaspoon	NN
55555	1948	27	of	of	IN
55555	1948	28	baking	baking	NN
55555	1948	29	powder	powder	NN
55555	1948	30	is	be	VBZ
55555	1948	31	mixed	mixed	JJ
55555	1948	32	,	,	,
55555	1948	33	and	and	CC
55555	1948	34	with	with	IN
55555	1948	35	freshly	freshly	RB
55555	1948	36	washed	wash	VBN
55555	1948	37	,	,	,
55555	1948	38	cool	cool	JJ
55555	1948	39	hands	hand	NNS
55555	1948	40	mix	mix	VBP
55555	1948	41	the	the	DT
55555	1948	42	flour	flour	NN
55555	1948	43	and	and	CC
55555	1948	44	butter	butter	NN
55555	1948	45	thoroughly	thoroughly	RB
55555	1948	46	together	together	RB
55555	1948	47	,	,	,
55555	1948	48	then	then	RB
55555	1948	49	pour	pour	VB
55555	1948	50	on	on	RP
55555	1948	51	slowly	slowly	RB
55555	1948	52	,	,	,
55555	1948	53	stirring	stir	VBG
55555	1948	54	with	with	IN
55555	1948	55	a	a	DT
55555	1948	56	wooden	wooden	JJ
55555	1948	57	spoon	spoon	NN
55555	1948	58	,	,	,
55555	1948	59	1	1	CD
55555	1948	60	cup	cup	NN
55555	1948	61	of	of	IN
55555	1948	62	milk	milk	NN
55555	1948	63	;	;	:
55555	1948	64	with	with	IN
55555	1948	65	most	most	JJS
55555	1948	66	flours	flour	NNS
55555	1948	67	this	this	DT
55555	1948	68	cup	cup	NN
55555	1948	69	of	of	IN
55555	1948	70	milk	milk	NN
55555	1948	71	or	or	CC
55555	1948	72	a	a	DT
55555	1948	73	very	very	RB
55555	1948	74	little	little	JJ
55555	1948	75	less	less	JJR
55555	1948	76	will	will	MD
55555	1948	77	make	make	VB
55555	1948	78	the	the	DT
55555	1948	79	biscuit	biscuit	NN
55555	1948	80	dough	dough	NN
55555	1948	81	of	of	IN
55555	1948	82	the	the	DT
55555	1948	83	proper	proper	JJ
55555	1948	84	consistency	consistency	NN
55555	1948	85	,	,	,
55555	1948	86	but	but	CC
55555	1948	87	if	if	IN
55555	1948	88	too	too	RB
55555	1948	89	thin	thin	JJ
55555	1948	90	or	or	CC
55555	1948	91	too	too	RB
55555	1948	92	thick	thick	JJ
55555	1948	93	,	,	,
55555	1948	94	judgment	judgment	NN
55555	1948	95	must	must	MD
55555	1948	96	be	be	VB
55555	1948	97	used	use	VBN
55555	1948	98	,	,	,
55555	1948	99	as	as	IN
55555	1948	100	the	the	DT
55555	1948	101	dough	dough	NN
55555	1948	102	should	should	MD
55555	1948	103	be	be	VB
55555	1948	104	so	so	IN
55555	1948	105	that	that	IN
55555	1948	106	with	with	IN
55555	1948	107	well	well	RB
55555	1948	108	-	-	HYPH
55555	1948	109	floured	flour	VBN
55555	1948	110	hands	hand	NNS
55555	1948	111	it	-PRON-	PRP
55555	1948	112	can	can	MD
55555	1948	113	scarcely	scarcely	RB
55555	1948	114	be	be	VB
55555	1948	115	handled	handle	VBN
55555	1948	116	,	,	,
55555	1948	117	but	but	CC
55555	1948	118	can	can	MD
55555	1948	119	with	with	IN
55555	1948	120	rapid	rapid	JJ
55555	1948	121	motions	motion	NNS
55555	1948	122	be	be	VB
55555	1948	123	made	make	VBN
55555	1948	124	into	into	IN
55555	1948	125	a	a	DT
55555	1948	126	roll	roll	NN
55555	1948	127	which	which	WDT
55555	1948	128	will	will	MD
55555	1948	129	keep	keep	VB
55555	1948	130	its	-PRON-	PRP$
55555	1948	131	shape	shape	NN
55555	1948	132	when	when	WRB
55555	1948	133	put	put	VBN
55555	1948	134	on	on	RP
55555	1948	135	a	a	DT
55555	1948	136	well	well	RB
55555	1948	137	-	-	HYPH
55555	1948	138	floured	flour	VBN
55555	1948	139	bread	bread	NN
55555	1948	140	board	board	NN
55555	1948	141	.	.	.
55555	1949	1	It	-PRON-	PRP
55555	1949	2	should	should	MD
55555	1949	3	then	then	RB
55555	1949	4	be	be	VB
55555	1949	5	rolled	roll	VBN
55555	1949	6	lightly	lightly	RB
55555	1949	7	with	with	IN
55555	1949	8	a	a	DT
55555	1949	9	roller	roller	NN
55555	1949	10	to	to	IN
55555	1949	11	the	the	DT
55555	1949	12	thickness	thickness	NN
55555	1949	13	of	of	IN
55555	1949	14	three	three	CD
55555	1949	15	quarters	quarter	NNS
55555	1949	16	of	of	IN
55555	1949	17	an	an	DT
55555	1949	18	inch	inch	NN
55555	1949	19	,	,	,
55555	1949	20	and	and	CC
55555	1949	21	with	with	IN
55555	1949	22	a	a	DT
55555	1949	23	biscuit	biscuit	NN
55555	1949	24	cutter	cutter	NN
55555	1949	25	,	,	,
55555	1949	26	the	the	DT
55555	1949	27	edge	edge	NN
55555	1949	28	of	of	IN
55555	1949	29	which	which	WDT
55555	1949	30	should	should	MD
55555	1949	31	be	be	VB
55555	1949	32	dipped	dip	VBN
55555	1949	33	in	in	IN
55555	1949	34	flour	flour	NN
55555	1949	35	before	before	IN
55555	1949	36	using	use	VBG
55555	1949	37	,	,	,
55555	1949	38	cut	cut	VBD
55555	1949	39	the	the	DT
55555	1949	40	rounds	round	NNS
55555	1949	41	quickly	quickly	RB
55555	1949	42	out	out	RB
55555	1949	43	and	and	CC
55555	1949	44	place	place	VB
55555	1949	45	them	-PRON-	PRP
55555	1949	46	at	at	IN
55555	1949	47	once	once	RB
55555	1949	48	in	in	IN
55555	1949	49	a	a	DT
55555	1949	50	shallow	shallow	JJ
55555	1949	51	buttered	buttered	NN
55555	1949	52	pan	pan	NN
55555	1949	53	and	and	CC
55555	1949	54	set	set	VBN
55555	1949	55	in	in	IN
55555	1949	56	the	the	DT
55555	1949	57	oven	oven	NN
55555	1949	58	.	.	.
55555	1950	1	They	-PRON-	PRP
55555	1950	2	should	should	MD
55555	1950	3	be	be	VB
55555	1950	4	properly	properly	RB
55555	1950	5	cooked	cook	VBN
55555	1950	6	in	in	IN
55555	1950	7	eighteen	eighteen	CD
55555	1950	8	or	or	CC
55555	1950	9	twenty	twenty	CD
55555	1950	10	minutes	minute	NNS
55555	1950	11	.	.	.
55555	1951	1	The	the	DT
55555	1951	2	smallest	small	JJS
55555	1951	3	sized	sized	JJ
55555	1951	4	baking	baking	NN
55555	1951	5	powder	powder	NN
55555	1951	6	tin	tin	NNP
55555	1951	7	is	be	VBZ
55555	1951	8	exactly	exactly	RB
55555	1951	9	the	the	DT
55555	1951	10	right	right	JJ
55555	1951	11	size	size	NN
55555	1951	12	for	for	IN
55555	1951	13	a	a	DT
55555	1951	14	biscuit	biscuit	NN
55555	1951	15	cutter	cutter	NN
55555	1951	16	.	.	.
55555	1952	1	This	this	DT
55555	1952	2	same	same	JJ
55555	1952	3	recipe	recipe	NN
55555	1952	4	makes	make	VBZ
55555	1952	5	dumplings	dumpling	NNS
55555	1952	6	,	,	,
55555	1952	7	strawberry	strawberry	VB
55555	1952	8	short	short	JJ
55555	1952	9	-	-	HYPH
55555	1952	10	cake	cake	NN
55555	1952	11	,	,	,
55555	1952	12	and	and	CC
55555	1952	13	the	the	DT
55555	1952	14	top	top	NN
55555	1952	15	of	of	IN
55555	1952	16	vegetable	vegetable	JJ
55555	1952	17	pies	pie	NNS
55555	1952	18	.	.	.
55555	1953	1	POP	POP	NNP
55555	1953	2	OVERS	OVERS	NNP
55555	1953	3	Mix	mix	NN
55555	1953	4	1	1	CD
55555	1953	5	saltspoon	saltspoon	NN
55555	1953	6	of	of	IN
55555	1953	7	salt	salt	NN
55555	1953	8	with	with	IN
55555	1953	9	1	1	CD
55555	1953	10	cup	cup	NN
55555	1953	11	of	of	IN
55555	1953	12	flour	flour	NN
55555	1953	13	,	,	,
55555	1953	14	and	and	CC
55555	1953	15	add	add	VB
55555	1953	16	slowly	slowly	RB
55555	1953	17	enough	enough	RB
55555	1953	18	from	from	IN
55555	1953	19	1	1	CD
55555	1953	20	cup	cup	NN
55555	1953	21	of	of	IN
55555	1953	22	milk	milk	NN
55555	1953	23	to	to	TO
55555	1953	24	just	just	RB
55555	1953	25	make	make	VB
55555	1953	26	a	a	DT
55555	1953	27	smooth	smooth	JJ
55555	1953	28	paste	paste	NN
55555	1953	29	;	;	:
55555	1953	30	stir	stir	VB
55555	1953	31	this	this	DT
55555	1953	32	well	well	RB
55555	1953	33	,	,	,
55555	1953	34	then	then	RB
55555	1953	35	add	add	VB
55555	1953	36	the	the	DT
55555	1953	37	remaining	remain	VBG
55555	1953	38	milk	milk	NN
55555	1953	39	and	and	CC
55555	1953	40	the	the	DT
55555	1953	41	beaten	beat	VBN
55555	1953	42	yolk	yolk	NNP
55555	1953	43	of	of	IN
55555	1953	44	1	1	CD
55555	1953	45	egg	egg	NN
55555	1953	46	,	,	,
55555	1953	47	and	and	CC
55555	1953	48	then	then	RB
55555	1953	49	the	the	DT
55555	1953	50	white	white	NNP
55555	1953	51	whisked	whisk	VBD
55555	1953	52	to	to	IN
55555	1953	53	a	a	DT
55555	1953	54	stiff	stiff	JJ
55555	1953	55	froth	froth	NN
55555	1953	56	.	.	.
55555	1954	1	Put	put	VB
55555	1954	2	the	the	DT
55555	1954	3	batter	batter	NN
55555	1954	4	in	in	IN
55555	1954	5	buttered	butter	VBN
55555	1954	6	gem	gem	NN
55555	1954	7	pans	pan	NNS
55555	1954	8	or	or	CC
55555	1954	9	earthenware	earthenware	VBP
55555	1954	10	cups	cup	NNS
55555	1954	11	,	,	,
55555	1954	12	and	and	CC
55555	1954	13	cook	cook	NN
55555	1954	14	in	in	IN
55555	1954	15	the	the	DT
55555	1954	16	oven	oven	JJ
55555	1954	17	about	about	RB
55555	1954	18	twenty	twenty	CD
55555	1954	19	-	-	HYPH
55555	1954	20	five	five	CD
55555	1954	21	minutes	minute	NNS
55555	1954	22	,	,	,
55555	1954	23	or	or	CC
55555	1954	24	until	until	IN
55555	1954	25	browned	brown	VBN
55555	1954	26	and	and	CC
55555	1954	27	standing	stand	VBG
55555	1954	28	very	very	RB
55555	1954	29	high	high	JJ
55555	1954	30	.	.	.
55555	1955	1	Serve	serve	VB
55555	1955	2	at	at	IN
55555	1955	3	once	once	RB
55555	1955	4	.	.	.
55555	1956	1	GRAHAM	GRAHAM	NNP
55555	1956	2	GEMS	gem	VBZ
55555	1956	3	Mix	mix	NN
55555	1956	4	2	2	CD
55555	1956	5	cups	cup	NNS
55555	1956	6	of	of	IN
55555	1956	7	whole	whole	JJ
55555	1956	8	wheat	wheat	NN
55555	1956	9	flour	flour	NN
55555	1956	10	,	,	,
55555	1956	11	1/2	1/2	CD
55555	1956	12	teaspoon	teaspoon	NN
55555	1956	13	of	of	IN
55555	1956	14	salt	salt	NN
55555	1956	15	,	,	,
55555	1956	16	1	1	CD
55555	1956	17	tablespoon	tablespoon	NN
55555	1956	18	of	of	IN
55555	1956	19	sugar	sugar	NN
55555	1956	20	,	,	,
55555	1956	21	and	and	CC
55555	1956	22	stir	stir	VB
55555	1956	23	onto	onto	IN
55555	1956	24	this	this	DT
55555	1956	25	1	1	CD
55555	1956	26	cup	cup	NN
55555	1956	27	of	of	IN
55555	1956	28	milk	milk	NN
55555	1956	29	containing	contain	VBG
55555	1956	30	the	the	DT
55555	1956	31	beaten	beat	VBN
55555	1956	32	yolks	yolk	NNS
55555	1956	33	of	of	IN
55555	1956	34	2	2	CD
55555	1956	35	eggs	egg	NNS
55555	1956	36	,	,	,
55555	1956	37	then	then	RB
55555	1956	38	add	add	VB
55555	1956	39	the	the	DT
55555	1956	40	beaten	beat	VBN
55555	1956	41	whites	white	NNS
55555	1956	42	of	of	IN
55555	1956	43	the	the	DT
55555	1956	44	eggs	egg	NNS
55555	1956	45	,	,	,
55555	1956	46	and	and	CC
55555	1956	47	put	put	VBD
55555	1956	48	in	in	RP
55555	1956	49	hot	hot	JJ
55555	1956	50	buttered	buttered	NN
55555	1956	51	gem	gem	NN
55555	1956	52	pans	pan	NNS
55555	1956	53	.	.	.
55555	1957	1	Bake	bake	VB
55555	1957	2	about	about	RB
55555	1957	3	twenty	twenty	CD
55555	1957	4	-	-	HYPH
55555	1957	5	five	five	CD
55555	1957	6	minutes	minute	NNS
55555	1957	7	.	.	.
55555	1958	1	TENNESSEE	tennessee	NN
55555	1958	2	CORN	CORN	NNS
55555	1958	3	BREAD	bread	NN
55555	1958	4	Beat	beat	NN
55555	1958	5	2	2	CD
55555	1958	6	eggs	egg	NNS
55555	1958	7	in	in	IN
55555	1958	8	a	a	DT
55555	1958	9	mixing	mix	VBG
55555	1958	10	bowl	bowl	NN
55555	1958	11	,	,	,
55555	1958	12	add	add	VB
55555	1958	13	1	1	CD
55555	1958	14	heaping	heaping	NN
55555	1958	15	teaspoon	teaspoon	NN
55555	1958	16	of	of	IN
55555	1958	17	granulated	granulate	VBN
55555	1958	18	sugar	sugar	NN
55555	1958	19	,	,	,
55555	1958	20	and	and	CC
55555	1958	21	1	1	CD
55555	1958	22	cup	cup	NN
55555	1958	23	of	of	IN
55555	1958	24	milk	milk	NN
55555	1958	25	;	;	:
55555	1958	26	mix	mix	VB
55555	1958	27	1/2	1/2	CD
55555	1958	28	cup	cup	NN
55555	1958	29	of	of	IN
55555	1958	30	white	white	JJ
55555	1958	31	flour	flour	NN
55555	1958	32	,	,	,
55555	1958	33	1	1	CD
55555	1958	34	cup	cup	NN
55555	1958	35	of	of	IN
55555	1958	36	yellow	yellow	JJ
55555	1958	37	corn	corn	NN
55555	1958	38	meal	meal	NN
55555	1958	39	,	,	,
55555	1958	40	and	and	CC
55555	1958	41	3	3	CD
55555	1958	42	teaspoons	teaspoon	NNS
55555	1958	43	of	of	IN
55555	1958	44	baking	bake	VBG
55555	1958	45	powder	powder	NN
55555	1958	46	,	,	,
55555	1958	47	and	and	CC
55555	1958	48	sift	sift	VB
55555	1958	49	these	these	DT
55555	1958	50	into	into	IN
55555	1958	51	the	the	DT
55555	1958	52	milk	milk	NN
55555	1958	53	,	,	,
55555	1958	54	stirring	stir	VBG
55555	1958	55	constantly	constantly	RB
55555	1958	56	.	.	.
55555	1959	1	The	the	DT
55555	1959	2	batter	batter	NN
55555	1959	3	should	should	MD
55555	1959	4	be	be	VB
55555	1959	5	thin	thin	JJ
55555	1959	6	enough	enough	RB
55555	1959	7	to	to	TO
55555	1959	8	spread	spread	VB
55555	1959	9	readily	readily	RB
55555	1959	10	when	when	WRB
55555	1959	11	poured	pour	VBN
55555	1959	12	into	into	IN
55555	1959	13	the	the	DT
55555	1959	14	inch	inch	NN
55555	1959	15	-	-	HYPH
55555	1959	16	deep	deep	JJ
55555	1959	17	baking	baking	NN
55555	1959	18	pan	pan	NN
55555	1959	19	.	.	.
55555	1960	1	Just	just	RB
55555	1960	2	before	before	IN
55555	1960	3	pouring	pour	VBG
55555	1960	4	in	in	IN
55555	1960	5	the	the	DT
55555	1960	6	batter	batter	NN
55555	1960	7	put	put	NN
55555	1960	8	1	1	CD
55555	1960	9	tablespoon	tablespoon	NN
55555	1960	10	of	of	IN
55555	1960	11	butter	butter	NN
55555	1960	12	in	in	IN
55555	1960	13	the	the	DT
55555	1960	14	baking	baking	NN
55555	1960	15	tin	tin	NN
55555	1960	16	and	and	CC
55555	1960	17	when	when	WRB
55555	1960	18	it	-PRON-	PRP
55555	1960	19	melts	melt	VBZ
55555	1960	20	,	,	,
55555	1960	21	stir	stir	VB
55555	1960	22	the	the	DT
55555	1960	23	batter	batter	NN
55555	1960	24	into	into	IN
55555	1960	25	it	-PRON-	PRP
55555	1960	26	;	;	:
55555	1960	27	this	this	DT
55555	1960	28	is	be	VBZ
55555	1960	29	the	the	DT
55555	1960	30	secret	secret	NN
55555	1960	31	of	of	IN
55555	1960	32	crisp	crisp	JJ
55555	1960	33	brown	brown	JJ
55555	1960	34	bottom	bottom	NN
55555	1960	35	crust	crust	NN
55555	1960	36	and	and	CC
55555	1960	37	was	be	VBD
55555	1960	38	learned	learn	VBN
55555	1960	39	from	from	IN
55555	1960	40	an	an	DT
55555	1960	41	old	old	JJ
55555	1960	42	negro	negro	JJ
55555	1960	43	cook	cook	NN
55555	1960	44	.	.	.
55555	1961	1	Bake	bake	VB
55555	1961	2	twenty	twenty	CD
55555	1961	3	minutes	minute	NNS
55555	1961	4	to	to	IN
55555	1961	5	half	half	PDT
55555	1961	6	an	an	DT
55555	1961	7	hour	hour	NN
55555	1961	8	or	or	CC
55555	1961	9	until	until	IN
55555	1961	10	tinged	tinge	VBN
55555	1961	11	with	with	IN
55555	1961	12	brown	brown	NNP
55555	1961	13	.	.	.
55555	1962	1	SOUTHERN	southern	JJ
55555	1962	2	RICE	rice	NN
55555	1962	3	MUFFINS	muffin	VBN
55555	1962	4	With	with	IN
55555	1962	5	1	1	CD
55555	1962	6	cup	cup	NN
55555	1962	7	of	of	IN
55555	1962	8	boiled	boil	VBN
55555	1962	9	rice	rice	NN
55555	1962	10	put	put	NN
55555	1962	11	1	1	CD
55555	1962	12	cup	cup	NN
55555	1962	13	of	of	IN
55555	1962	14	milk	milk	NN
55555	1962	15	,	,	,
55555	1962	16	1	1	CD
55555	1962	17	tablespoon	tablespoon	NN
55555	1962	18	of	of	IN
55555	1962	19	butter	butter	NN
55555	1962	20	,	,	,
55555	1962	21	the	the	DT
55555	1962	22	beaten	beat	VBN
55555	1962	23	yolks	yolk	NNS
55555	1962	24	of	of	IN
55555	1962	25	2	2	CD
55555	1962	26	eggs	egg	NNS
55555	1962	27	,	,	,
55555	1962	28	1	1	CD
55555	1962	29	1/2	1/2	CD
55555	1962	30	cups	cup	NNS
55555	1962	31	of	of	IN
55555	1962	32	flour	flour	NN
55555	1962	33	,	,	,
55555	1962	34	1	1	CD
55555	1962	35	tablespoon	tablespoon	NN
55555	1962	36	of	of	IN
55555	1962	37	sugar	sugar	NN
55555	1962	38	,	,	,
55555	1962	39	1/2	1/2	CD
55555	1962	40	teaspoon	teaspoon	NN
55555	1962	41	of	of	IN
55555	1962	42	salt	salt	NN
55555	1962	43	,	,	,
55555	1962	44	and	and	CC
55555	1962	45	1	1	CD
55555	1962	46	heaping	heaping	NN
55555	1962	47	teaspoon	teaspoon	NN
55555	1962	48	of	of	IN
55555	1962	49	baking	baking	NN
55555	1962	50	powder	powder	NN
55555	1962	51	.	.	.
55555	1963	1	After	after	IN
55555	1963	2	mixing	mix	VBG
55555	1963	3	well	well	RB
55555	1963	4	add	add	VB
55555	1963	5	the	the	DT
55555	1963	6	well	well	RB
55555	1963	7	-	-	HYPH
55555	1963	8	beaten	beat	VBN
55555	1963	9	whites	white	NNS
55555	1963	10	of	of	IN
55555	1963	11	the	the	DT
55555	1963	12	eggs	egg	NNS
55555	1963	13	,	,	,
55555	1963	14	pour	pour	VBP
55555	1963	15	into	into	IN
55555	1963	16	hot	hot	JJ
55555	1963	17	buttered	buttered	NN
55555	1963	18	gem	gem	NN
55555	1963	19	pans	pan	NNS
55555	1963	20	,	,	,
55555	1963	21	and	and	CC
55555	1963	22	bake	bake	VB
55555	1963	23	in	in	RP
55555	1963	24	a	a	DT
55555	1963	25	quick	quick	JJ
55555	1963	26	oven	oven	NN
55555	1963	27	from	from	IN
55555	1963	28	twenty	twenty	CD
55555	1963	29	to	to	TO
55555	1963	30	twenty	twenty	CD
55555	1963	31	-	-	HYPH
55555	1963	32	five	five	CD
55555	1963	33	minutes	minute	NNS
55555	1963	34	.	.	.
55555	1964	1	RICE	rice	NN
55555	1964	2	GRIDDLECAKES	GRIDDLECAKES	NNP
55555	1964	3	Mix	mix	VB
55555	1964	4	well	well	RB
55555	1964	5	together	together	RB
55555	1964	6	2	2	CD
55555	1964	7	eggs	egg	NNS
55555	1964	8	,	,	,
55555	1964	9	2	2	CD
55555	1964	10	cups	cup	NNS
55555	1964	11	of	of	IN
55555	1964	12	milk	milk	NN
55555	1964	13	,	,	,
55555	1964	14	1/2	1/2	CD
55555	1964	15	teaspoon	teaspoon	NN
55555	1964	16	of	of	IN
55555	1964	17	salt	salt	NN
55555	1964	18	,	,	,
55555	1964	19	1	1	CD
55555	1964	20	tablespoon	tablespoon	NN
55555	1964	21	of	of	IN
55555	1964	22	sugar	sugar	NN
55555	1964	23	,	,	,
55555	1964	24	2	2	CD
55555	1964	25	cups	cup	NNS
55555	1964	26	of	of	IN
55555	1964	27	flour	flour	NN
55555	1964	28	,	,	,
55555	1964	29	2	2	CD
55555	1964	30	teaspoons	teaspoon	NNS
55555	1964	31	of	of	IN
55555	1964	32	baking	bake	VBG
55555	1964	33	powder	powder	NN
55555	1964	34	,	,	,
55555	1964	35	and	and	CC
55555	1964	36	1	1	CD
55555	1964	37	1/2	1/2	CD
55555	1964	38	cups	cup	NNS
55555	1964	39	of	of	IN
55555	1964	40	boiled	boil	VBN
55555	1964	41	rice	rice	NN
55555	1964	42	.	.	.
55555	1965	1	Bake	bake	VB
55555	1965	2	on	on	RP
55555	1965	3	a	a	DT
55555	1965	4	hot	hot	JJ
55555	1965	5	buttered	buttered	NN
55555	1965	6	griddle	griddle	NN
55555	1965	7	,	,	,
55555	1965	8	browning	brown	VBG
55555	1965	9	both	both	DT
55555	1965	10	sides	side	NNS
55555	1965	11	.	.	.
55555	1966	1	CORN	corn	NN
55555	1966	2	CAKES	CAKES	NNP
55555	1966	3	In	in	IN
55555	1966	4	1	1	CD
55555	1966	5	1/2	1/2	CD
55555	1966	6	cups	cup	NNS
55555	1966	7	of	of	IN
55555	1966	8	sour	sour	JJ
55555	1966	9	milk	milk	NN
55555	1966	10	put	put	NN
55555	1966	11	1	1	CD
55555	1966	12	teaspoon	teaspoon	NN
55555	1966	13	of	of	IN
55555	1966	14	soda	soda	NN
55555	1966	15	,	,	,
55555	1966	16	1	1	CD
55555	1966	17	beaten	beat	VBN
55555	1966	18	egg	egg	NN
55555	1966	19	,	,	,
55555	1966	20	1	1	CD
55555	1966	21	tablespoon	tablespoon	NN
55555	1966	22	of	of	IN
55555	1966	23	sugar	sugar	NN
55555	1966	24	,	,	,
55555	1966	25	1	1	CD
55555	1966	26	teaspoon	teaspoon	NN
55555	1966	27	of	of	IN
55555	1966	28	salt	salt	NN
55555	1966	29	,	,	,
55555	1966	30	1	1	CD
55555	1966	31	scant	scant	JJ
55555	1966	32	1/2	1/2	CD
55555	1966	33	cup	cup	NN
55555	1966	34	of	of	IN
55555	1966	35	white	white	JJ
55555	1966	36	flour	flour	NN
55555	1966	37	,	,	,
55555	1966	38	and	and	CC
55555	1966	39	thicken	thicken	VBN
55555	1966	40	with	with	IN
55555	1966	41	enough	enough	JJ
55555	1966	42	yellow	yellow	JJ
55555	1966	43	corn	corn	NN
55555	1966	44	meal	meal	NN
55555	1966	45	to	to	TO
55555	1966	46	make	make	VB
55555	1966	47	a	a	DT
55555	1966	48	thin	thin	JJ
55555	1966	49	batter	batter	NN
55555	1966	50	.	.	.
55555	1967	1	Fry	fry	VB
55555	1967	2	a	a	DT
55555	1967	3	golden	golden	JJ
55555	1967	4	brown	brown	NN
55555	1967	5	on	on	IN
55555	1967	6	a	a	DT
55555	1967	7	hot	hot	JJ
55555	1967	8	buttered	buttered	NN
55555	1967	9	griddle	griddle	NN
55555	1967	10	.	.	.
55555	1968	1	WHEAT	WHEAT	NNP
55555	1968	2	CAKES	CAKES	NNP
55555	1968	3	Beat	Beat	NNP
55555	1968	4	2	2	CD
55555	1968	5	eggs	egg	NNS
55555	1968	6	lightly	lightly	RB
55555	1968	7	and	and	CC
55555	1968	8	pour	pour	VB
55555	1968	9	over	over	IN
55555	1968	10	them	-PRON-	PRP
55555	1968	11	2	2	CD
55555	1968	12	cups	cup	NNS
55555	1968	13	of	of	IN
55555	1968	14	milk	milk	NN
55555	1968	15	;	;	:
55555	1968	16	mix	mix	VB
55555	1968	17	2	2	CD
55555	1968	18	teaspoons	teaspoon	NNS
55555	1968	19	of	of	IN
55555	1968	20	baking	bake	VBG
55555	1968	21	powder	powder	NN
55555	1968	22	with	with	IN
55555	1968	23	2	2	CD
55555	1968	24	cups	cup	NNS
55555	1968	25	of	of	IN
55555	1968	26	flour	flour	NN
55555	1968	27	and	and	CC
55555	1968	28	1/2	1/2	CD
55555	1968	29	teaspoon	teaspoon	NN
55555	1968	30	of	of	IN
55555	1968	31	salt	salt	NN
55555	1968	32	,	,	,
55555	1968	33	and	and	CC
55555	1968	34	sift	sift	VBP
55555	1968	35	lightly	lightly	RB
55555	1968	36	into	into	IN
55555	1968	37	the	the	DT
55555	1968	38	milk	milk	NN
55555	1968	39	,	,	,
55555	1968	40	stirring	stir	VBG
55555	1968	41	constantly	constantly	RB
55555	1968	42	.	.	.
55555	1969	1	Cook	cook	VB
55555	1969	2	in	in	IN
55555	1969	3	small	small	JJ
55555	1969	4	pancakes	pancake	NNS
55555	1969	5	on	on	IN
55555	1969	6	a	a	DT
55555	1969	7	hot	hot	JJ
55555	1969	8	buttered	buttered	NN
55555	1969	9	griddle	griddle	NN
55555	1969	10	.	.	.
55555	1970	1	GINGERBREAD	GINGERBREAD	NNP
55555	1970	2	Beat	beat	VBP
55555	1970	3	the	the	DT
55555	1970	4	yolks	yolk	NNS
55555	1970	5	of	of	IN
55555	1970	6	2	2	CD
55555	1970	7	eggs	egg	NNS
55555	1970	8	lightly	lightly	RB
55555	1970	9	,	,	,
55555	1970	10	melt	melt	NNP
55555	1970	11	1/2	1/2	CD
55555	1970	12	cup	cup	NN
55555	1970	13	of	of	IN
55555	1970	14	butter	butter	NN
55555	1970	15	and	and	CC
55555	1970	16	add	add	VB
55555	1970	17	to	to	IN
55555	1970	18	the	the	DT
55555	1970	19	eggs	egg	NNS
55555	1970	20	,	,	,
55555	1970	21	then	then	RB
55555	1970	22	stir	stir	VB
55555	1970	23	in	in	IN
55555	1970	24	1/2	1/2	CD
55555	1970	25	cup	cup	NN
55555	1970	26	of	of	IN
55555	1970	27	milk	milk	NN
55555	1970	28	,	,	,
55555	1970	29	1	1	CD
55555	1970	30	teaspoon	teaspoon	NN
55555	1970	31	of	of	IN
55555	1970	32	soda	soda	NN
55555	1970	33	,	,	,
55555	1970	34	and	and	CC
55555	1970	35	1	1	CD
55555	1970	36	1/2	1/2	CD
55555	1970	37	cups	cup	NNS
55555	1970	38	of	of	IN
55555	1970	39	dark	dark	JJ
55555	1970	40	molasses	molasse	NNS
55555	1970	41	.	.	.
55555	1971	1	Then	then	RB
55555	1971	2	add	add	VB
55555	1971	3	slowly	slowly	RB
55555	1971	4	3	3	CD
55555	1971	5	cups	cup	NNS
55555	1971	6	of	of	IN
55555	1971	7	sifted	sift	VBN
55555	1971	8	flour	flour	NN
55555	1971	9	and	and	CC
55555	1971	10	1	1	CD
55555	1971	11	tablespoon	tablespoon	NN
55555	1971	12	of	of	IN
55555	1971	13	ginger	ginger	NN
55555	1971	14	,	,	,
55555	1971	15	and	and	CC
55555	1971	16	after	after	IN
55555	1971	17	beating	beat	VBG
55555	1971	18	the	the	DT
55555	1971	19	whites	white	NNS
55555	1971	20	of	of	IN
55555	1971	21	the	the	DT
55555	1971	22	eggs	egg	NNS
55555	1971	23	to	to	IN
55555	1971	24	a	a	DT
55555	1971	25	stiff	stiff	JJ
55555	1971	26	froth	froth	NN
55555	1971	27	stir	stir	VBP
55555	1971	28	them	-PRON-	PRP
55555	1971	29	in	in	RP
55555	1971	30	with	with	IN
55555	1971	31	a	a	DT
55555	1971	32	fork	fork	NN
55555	1971	33	.	.	.
55555	1972	1	Bake	bake	VB
55555	1972	2	in	in	RP
55555	1972	3	an	an	DT
55555	1972	4	inch	inch	NN
55555	1972	5	-	-	HYPH
55555	1972	6	deep	deep	JJ
55555	1972	7	baking	baking	NN
55555	1972	8	pan	pan	NN
55555	1972	9	in	in	IN
55555	1972	10	a	a	DT
55555	1972	11	slow	slow	JJ
55555	1972	12	oven	oven	NN
55555	1972	13	for	for	IN
55555	1972	14	three	three	CD
55555	1972	15	quarters	quarter	NNS
55555	1972	16	of	of	IN
55555	1972	17	an	an	DT
55555	1972	18	hour	hour	NN
55555	1972	19	.	.	.
55555	1973	1	SUNDAY	SUNDAY	NNP
55555	1973	2	MORNING	MORNING	NNP
55555	1973	3	WAFFLES	WAFFLES	NNP
55555	1973	4	Beat	beat	VBP
55555	1973	5	2	2	CD
55555	1973	6	eggs	egg	NNS
55555	1973	7	thoroughly	thoroughly	RB
55555	1973	8	,	,	,
55555	1973	9	and	and	CC
55555	1973	10	add	add	VB
55555	1973	11	to	to	IN
55555	1973	12	them	-PRON-	PRP
55555	1973	13	2	2	CD
55555	1973	14	cups	cup	NNS
55555	1973	15	of	of	IN
55555	1973	16	milk	milk	NN
55555	1973	17	and	and	CC
55555	1973	18	1	1	CD
55555	1973	19	saltspoon	saltspoon	NN
55555	1973	20	of	of	IN
55555	1973	21	salt	salt	NN
55555	1973	22	,	,	,
55555	1973	23	and	and	CC
55555	1973	24	sift	sift	VB
55555	1973	25	into	into	IN
55555	1973	26	the	the	DT
55555	1973	27	milk	milk	NN
55555	1973	28	2	2	CD
55555	1973	29	cups	cup	NNS
55555	1973	30	of	of	IN
55555	1973	31	flour	flour	NN
55555	1973	32	containing	contain	VBG
55555	1973	33	2	2	CD
55555	1973	34	heaping	heap	VBG
55555	1973	35	teaspoons	teaspoon	NNS
55555	1973	36	of	of	IN
55555	1973	37	baking	bake	VBG
55555	1973	38	powder	powder	NN
55555	1973	39	,	,	,
55555	1973	40	stirring	stir	VBG
55555	1973	41	constantly	constantly	RB
55555	1973	42	.	.	.
55555	1974	1	Some	some	DT
55555	1974	2	flour	flour	NN
55555	1974	3	thickens	thicken	VBZ
55555	1974	4	more	more	JJR
55555	1974	5	than	than	IN
55555	1974	6	others	other	NNS
55555	1974	7	,	,	,
55555	1974	8	and	and	CC
55555	1974	9	if	if	IN
55555	1974	10	more	more	JJR
55555	1974	11	must	must	MD
55555	1974	12	be	be	VB
55555	1974	13	added	add	VBN
55555	1974	14	sift	sift	VB
55555	1974	15	it	-PRON-	PRP
55555	1974	16	before	before	IN
55555	1974	17	stirring	stir	VBG
55555	1974	18	in	in	RP
55555	1974	19	.	.	.
55555	1975	1	The	the	DT
55555	1975	2	secret	secret	NN
55555	1975	3	of	of	IN
55555	1975	4	the	the	DT
55555	1975	5	excellence	excellence	NN
55555	1975	6	of	of	IN
55555	1975	7	waffles	waffle	NNS
55555	1975	8	is	be	VBZ
55555	1975	9	not	not	RB
55555	1975	10	getting	get	VBG
55555	1975	11	the	the	DT
55555	1975	12	batter	batter	NN
55555	1975	13	too	too	RB
55555	1975	14	thick	thick	JJ
55555	1975	15	;	;	:
55555	1975	16	it	-PRON-	PRP
55555	1975	17	must	must	MD
55555	1975	18	spread	spread	VB
55555	1975	19	readily	readily	RB
55555	1975	20	when	when	WRB
55555	1975	21	put	put	VBN
55555	1975	22	upon	upon	IN
55555	1975	23	the	the	DT
55555	1975	24	iron	iron	NN
55555	1975	25	but	but	CC
55555	1975	26	not	not	RB
55555	1975	27	run	run	VB
55555	1975	28	.	.	.
55555	1976	1	Melt	melt	NN
55555	1976	2	1	1	CD
55555	1976	3	tablespoon	tablespoon	NN
55555	1976	4	of	of	IN
55555	1976	5	butter	butter	NN
55555	1976	6	and	and	CC
55555	1976	7	put	put	VBD
55555	1976	8	it	-PRON-	PRP
55555	1976	9	in	in	IN
55555	1976	10	the	the	DT
55555	1976	11	batter	batter	NN
55555	1976	12	at	at	IN
55555	1976	13	the	the	DT
55555	1976	14	last	last	JJ
55555	1976	15	moment	moment	NN
55555	1976	16	.	.	.
55555	1977	1	Butter	butter	VB
55555	1977	2	the	the	DT
55555	1977	3	hot	hot	JJ
55555	1977	4	waffle	waffle	NN
55555	1977	5	iron	iron	NN
55555	1977	6	,	,	,
55555	1977	7	using	use	VBG
55555	1977	8	a	a	DT
55555	1977	9	bristle	bristle	NN
55555	1977	10	brush	brush	NN
55555	1977	11	an	an	DT
55555	1977	12	inch	inch	NN
55555	1977	13	or	or	CC
55555	1977	14	so	so	RB
55555	1977	15	wide	wide	JJ
55555	1977	16	for	for	IN
55555	1977	17	the	the	DT
55555	1977	18	purpose	purpose	NN
55555	1977	19	,	,	,
55555	1977	20	over	over	IN
55555	1977	21	half	half	NN
55555	1977	22	-	-	HYPH
55555	1977	23	fill	fill	VB
55555	1977	24	the	the	DT
55555	1977	25	iron	iron	NN
55555	1977	26	with	with	IN
55555	1977	27	batter	batter	NN
55555	1977	28	(	(	-LRB-
55555	1977	29	using	use	VBG
55555	1977	30	a	a	DT
55555	1977	31	large	large	JJ
55555	1977	32	spoon	spoon	NN
55555	1977	33	)	)	-RRB-
55555	1977	34	,	,	,
55555	1977	35	let	let	VB
55555	1977	36	one	one	CD
55555	1977	37	side	side	NN
55555	1977	38	brown	brown	NNP
55555	1977	39	,	,	,
55555	1977	40	and	and	CC
55555	1977	41	then	then	RB
55555	1977	42	turn	turn	VB
55555	1977	43	,	,	,
55555	1977	44	to	to	TO
55555	1977	45	brown	brown	VB
55555	1977	46	the	the	DT
55555	1977	47	other	other	JJ
55555	1977	48	.	.	.
55555	1978	1	Divide	divide	VB
55555	1978	2	into	into	IN
55555	1978	3	the	the	DT
55555	1978	4	four	four	CD
55555	1978	5	parts	part	NNS
55555	1978	6	indicated	indicate	VBN
55555	1978	7	by	by	IN
55555	1978	8	the	the	DT
55555	1978	9	iron	iron	NN
55555	1978	10	and	and	CC
55555	1978	11	serve	serve	VB
55555	1978	12	with	with	IN
55555	1978	13	maple	maple	NN
55555	1978	14	syrup	syrup	NN
55555	1978	15	.	.	.
55555	1979	1	God	God	NNP
55555	1979	2	made	make	VBD
55555	1979	3	all	all	PDT
55555	1979	4	the	the	DT
55555	1979	5	creatures	creature	NNS
55555	1979	6	And	and	CC
55555	1979	7	gave	give	VBD
55555	1979	8	them	-PRON-	PRP
55555	1979	9	our	-PRON-	PRP$
55555	1979	10	love	love	NN
55555	1979	11	and	and	CC
55555	1979	12	our	-PRON-	PRP$
55555	1979	13	fear	fear	NN
55555	1979	14	,	,	,
55555	1979	15	To	to	TO
55555	1979	16	give	give	VB
55555	1979	17	sign	sign	NN
55555	1979	18	that	that	IN
55555	1979	19	we	-PRON-	PRP
55555	1979	20	and	and	CC
55555	1979	21	they	-PRON-	PRP
55555	1979	22	Are	be	VBP
55555	1979	23	His	-PRON-	PRP$
55555	1979	24	children,--one	children,--one	NN
55555	1979	25	family	family	NN
55555	1979	26	here	here	RB
55555	1979	27	.	.	.
55555	1980	1	Robert	Robert	NNP
55555	1980	2	Browning	Browning	NNP
55555	1980	3	.	.	.
55555	1981	1	PLUM	PLUM	NNP
55555	1981	2	PUDDING	pudding	NN
55555	1981	3	AND	and	CC
55555	1981	4	MINCE	MINCE	NNP
55555	1981	5	PIE	PIE	NNP
55555	1981	6	PLUM	PLUM	NNP
55555	1981	7	PUDDING	PUDDING	NNP
55555	1981	8	Blanch	Blanch	NNP
55555	1981	9	1	1	CD
55555	1981	10	cup	cup	NN
55555	1981	11	of	of	IN
55555	1981	12	almonds	almond	NNS
55555	1981	13	and	and	CC
55555	1981	14	1/2	1/2	CD
55555	1981	15	cup	cup	NN
55555	1981	16	of	of	IN
55555	1981	17	Brazil	Brazil	NNP
55555	1981	18	nuts	nut	NNS
55555	1981	19	,	,	,
55555	1981	20	and	and	CC
55555	1981	21	put	put	VBD
55555	1981	22	them	-PRON-	PRP
55555	1981	23	through	through	IN
55555	1981	24	a	a	DT
55555	1981	25	fine	fine	JJ
55555	1981	26	grinder	grinder	NN
55555	1981	27	;	;	:
55555	1981	28	add	add	VB
55555	1981	29	to	to	IN
55555	1981	30	them	-PRON-	PRP
55555	1981	31	1	1	CD
55555	1981	32	cup	cup	NN
55555	1981	33	of	of	IN
55555	1981	34	blanched	blanch	VBN
55555	1981	35	chopped	chop	VBN
55555	1981	36	walnuts	walnut	NNS
55555	1981	37	,	,	,
55555	1981	38	and	and	CC
55555	1981	39	mix	mix	VB
55555	1981	40	with	with	IN
55555	1981	41	these	these	DT
55555	1981	42	2	2	CD
55555	1981	43	cups	cup	NNS
55555	1981	44	of	of	IN
55555	1981	45	very	very	RB
55555	1981	46	fine	fine	JJ
55555	1981	47	bread	bread	NN
55555	1981	48	crumbs	crumb	VBZ
55555	1981	49	,	,	,
55555	1981	50	1/2	1/2	CD
55555	1981	51	cup	cup	NN
55555	1981	52	of	of	IN
55555	1981	53	butter	butter	NN
55555	1981	54	,	,	,
55555	1981	55	1/2	1/2	CD
55555	1981	56	cup	cup	NN
55555	1981	57	of	of	IN
55555	1981	58	brown	brown	JJ
55555	1981	59	sugar	sugar	NN
55555	1981	60	,	,	,
55555	1981	61	the	the	DT
55555	1981	62	grated	grate	VBN
55555	1981	63	rind	rind	NN
55555	1981	64	of	of	IN
55555	1981	65	3	3	CD
55555	1981	66	lemons	lemon	NNS
55555	1981	67	(	(	-LRB-
55555	1981	68	washed	wash	VBN
55555	1981	69	well	well	RB
55555	1981	70	before	before	IN
55555	1981	71	grating	grating	NN
55555	1981	72	)	)	-RRB-
55555	1981	73	,	,	,
55555	1981	74	2	2	CD
55555	1981	75	cups	cup	NNS
55555	1981	76	of	of	IN
55555	1981	77	seedless	seedless	NN
55555	1981	78	raisins	raisin	NNS
55555	1981	79	,	,	,
55555	1981	80	2	2	CD
55555	1981	81	cups	cup	NNS
55555	1981	82	of	of	IN
55555	1981	83	currants	currant	NNS
55555	1981	84	,	,	,
55555	1981	85	2	2	CD
55555	1981	86	cups	cup	NNS
55555	1981	87	of	of	IN
55555	1981	88	light	light	JJ
55555	1981	89	Sultana	Sultana	NNP
55555	1981	90	raisins	raisin	NNS
55555	1981	91	,	,	,
55555	1981	92	1	1	CD
55555	1981	93	cup	cup	NN
55555	1981	94	of	of	IN
55555	1981	95	mixed	mixed	JJ
55555	1981	96	candied	candy	VBN
55555	1981	97	peel	peel	NN
55555	1981	98	finely	finely	RB
55555	1981	99	shredded	shred	VBN
55555	1981	100	,	,	,
55555	1981	101	and	and	CC
55555	1981	102	when	when	WRB
55555	1981	103	well	well	RB
55555	1981	104	blended	blend	VBD
55555	1981	105	stir	stir	NN
55555	1981	106	into	into	IN
55555	1981	107	this	this	DT
55555	1981	108	six	six	CD
55555	1981	109	slightly	slightly	RB
55555	1981	110	beaten	beat	VBN
55555	1981	111	eggs	egg	NNS
55555	1981	112	and	and	CC
55555	1981	113	1	1	CD
55555	1981	114	teaspoon	teaspoon	NN
55555	1981	115	of	of	IN
55555	1981	116	salt	salt	NN
55555	1981	117	.	.	.
55555	1982	1	Put	put	VB
55555	1982	2	in	in	RP
55555	1982	3	a	a	DT
55555	1982	4	pudding	pudding	JJ
55555	1982	5	basin	basin	NN
55555	1982	6	and	and	CC
55555	1982	7	steam	steam	NN
55555	1982	8	or	or	CC
55555	1982	9	boil	boil	VB
55555	1982	10	for	for	IN
55555	1982	11	eight	eight	CD
55555	1982	12	hours	hour	NNS
55555	1982	13	;	;	:
55555	1982	14	boil	boil	VB
55555	1982	15	several	several	JJ
55555	1982	16	hours	hour	NNS
55555	1982	17	to	to	TO
55555	1982	18	reheat	reheat	VB
55555	1982	19	the	the	DT
55555	1982	20	day	day	NN
55555	1982	21	it	-PRON-	PRP
55555	1982	22	is	be	VBZ
55555	1982	23	to	to	TO
55555	1982	24	be	be	VB
55555	1982	25	used	use	VBN
55555	1982	26	.	.	.
55555	1983	1	Serve	serve	VB
55555	1983	2	with	with	IN
55555	1983	3	brandy	brandy	NN
55555	1983	4	sauce	sauce	NN
55555	1983	5	and	and	CC
55555	1983	6	nun	nun	NNP
55555	1983	7	's	's	POS
55555	1983	8	butter	butter	NN
55555	1983	9	.	.	.
55555	1984	1	PLUM	PLUM	NNP
55555	1984	2	PUDDING	pudding	NN
55555	1984	3	SAUCE	SAUCE	NNP
55555	1984	4	Beat	beat	NN
55555	1984	5	1	1	CD
55555	1984	6	egg	egg	NN
55555	1984	7	until	until	IN
55555	1984	8	very	very	RB
55555	1984	9	light	light	JJ
55555	1984	10	,	,	,
55555	1984	11	stir	stir	VB
55555	1984	12	into	into	IN
55555	1984	13	it	-PRON-	PRP
55555	1984	14	1	1	CD
55555	1984	15	cup	cup	NN
55555	1984	16	of	of	IN
55555	1984	17	sugar	sugar	NN
55555	1984	18	,	,	,
55555	1984	19	and	and	CC
55555	1984	20	when	when	WRB
55555	1984	21	blended	blend	VBN
55555	1984	22	add	add	VBP
55555	1984	23	3	3	CD
55555	1984	24	tablespoons	tablespoon	NNS
55555	1984	25	of	of	IN
55555	1984	26	boiling	boil	VBG
55555	1984	27	water	water	NN
55555	1984	28	and	and	CC
55555	1984	29	cook	cook	VB
55555	1984	30	over	over	RP
55555	1984	31	boiling	boil	VBG
55555	1984	32	water	water	NN
55555	1984	33	for	for	IN
55555	1984	34	five	five	CD
55555	1984	35	minutes	minute	NNS
55555	1984	36	,	,	,
55555	1984	37	adding	add	VBG
55555	1984	38	1	1	CD
55555	1984	39	wineglass	wineglass	NN
55555	1984	40	of	of	IN
55555	1984	41	brandy	brandy	NN
55555	1984	42	during	during	IN
55555	1984	43	the	the	DT
55555	1984	44	last	last	JJ
55555	1984	45	two	two	CD
55555	1984	46	minutes	minute	NNS
55555	1984	47	'	'	POS
55555	1984	48	cooking	cooking	NN
55555	1984	49	.	.	.
55555	1985	1	NUN	NUN	NNP
55555	1985	2	'S	'S	NNP
55555	1985	3	BUTTER	BUTTER	NNP
55555	1985	4	Beat	Beat	VBD
55555	1985	5	1/2	1/2	CD
55555	1985	6	cup	cup	NN
55555	1985	7	of	of	IN
55555	1985	8	butter	butter	NN
55555	1985	9	until	until	IN
55555	1985	10	creamy	creamy	NN
55555	1985	11	,	,	,
55555	1985	12	and	and	CC
55555	1985	13	add	add	VB
55555	1985	14	slowly	slowly	RB
55555	1985	15	to	to	IN
55555	1985	16	it	-PRON-	PRP
55555	1985	17	1	1	CD
55555	1985	18	cup	cup	NN
55555	1985	19	of	of	IN
55555	1985	20	powdered	powdered	JJ
55555	1985	21	(	(	-LRB-
55555	1985	22	or	or	CC
55555	1985	23	granulated	granulate	VBN
55555	1985	24	)	)	-RRB-
55555	1985	25	sugar	sugar	NN
55555	1985	26	.	.	.
55555	1986	1	Add	add	NN
55555	1986	2	1	1	CD
55555	1986	3	tablespoon	tablespoon	NN
55555	1986	4	of	of	IN
55555	1986	5	vanilla	vanilla	NN
55555	1986	6	,	,	,
55555	1986	7	lemon	lemon	NN
55555	1986	8	,	,	,
55555	1986	9	or	or	CC
55555	1986	10	brandy	brandy	NN
55555	1986	11	,	,	,
55555	1986	12	and	and	CC
55555	1986	13	a	a	DT
55555	1986	14	sprinkling	sprinkling	NN
55555	1986	15	of	of	IN
55555	1986	16	grated	grate	VBN
55555	1986	17	nutmeg	nutmeg	NNS
55555	1986	18	.	.	.
55555	1987	1	MINCE	MINCE	NNP
55555	1987	2	PIE	PIE	NNP
55555	1987	3	Bake	bake	VBP
55555	1987	4	3	3	CD
55555	1987	5	large	large	JJ
55555	1987	6	apples	apple	NNS
55555	1987	7	,	,	,
55555	1987	8	and	and	CC
55555	1987	9	press	press	VB
55555	1987	10	them	-PRON-	PRP
55555	1987	11	through	through	IN
55555	1987	12	a	a	DT
55555	1987	13	sieve	sieve	NN
55555	1987	14	to	to	TO
55555	1987	15	remove	remove	VB
55555	1987	16	skins	skin	NNS
55555	1987	17	and	and	CC
55555	1987	18	cores	core	NNS
55555	1987	19	;	;	,
55555	1987	20	grate	grate	VB
55555	1987	21	the	the	DT
55555	1987	22	rinds	rind	NNS
55555	1987	23	from	from	IN
55555	1987	24	3	3	CD
55555	1987	25	lemons	lemon	NNS
55555	1987	26	,	,	,
55555	1987	27	and	and	CC
55555	1987	28	add	add	VB
55555	1987	29	this	this	DT
55555	1987	30	and	and	CC
55555	1987	31	the	the	DT
55555	1987	32	juice	juice	NN
55555	1987	33	of	of	IN
55555	1987	34	the	the	DT
55555	1987	35	lemons	lemon	NNS
55555	1987	36	to	to	IN
55555	1987	37	the	the	DT
55555	1987	38	apple	apple	NN
55555	1987	39	pulp	pulp	NN
55555	1987	40	;	;	:
55555	1987	41	wash	wash	NN
55555	1987	42	,	,	,
55555	1987	43	pick	pick	VB
55555	1987	44	over	over	RP
55555	1987	45	,	,	,
55555	1987	46	and	and	CC
55555	1987	47	bruise	bruise	VB
55555	1987	48	in	in	IN
55555	1987	49	a	a	DT
55555	1987	50	mortar	mortar	NN
55555	1987	51	1	1	CD
55555	1987	52	cup	cup	NN
55555	1987	53	of	of	IN
55555	1987	54	currants	currant	NNS
55555	1987	55	;	;	:
55555	1987	56	stone	stone	NN
55555	1987	57	2	2	CD
55555	1987	58	cups	cup	NNS
55555	1987	59	of	of	IN
55555	1987	60	raisins	raisin	NNS
55555	1987	61	,	,	,
55555	1987	62	and	and	CC
55555	1987	63	cut	cut	VBD
55555	1987	64	them	-PRON-	PRP
55555	1987	65	in	in	IN
55555	1987	66	slices	slice	NNS
55555	1987	67	.	.	.
55555	1988	1	Mix	mix	VB
55555	1988	2	these	these	DT
55555	1988	3	all	all	RB
55555	1988	4	well	well	RB
55555	1988	5	together	together	RB
55555	1988	6	,	,	,
55555	1988	7	chop	chop	VBP
55555	1988	8	into	into	IN
55555	1988	9	them	-PRON-	PRP
55555	1988	10	1	1	CD
55555	1988	11	cup	cup	NN
55555	1988	12	of	of	IN
55555	1988	13	butter	butter	NN
55555	1988	14	(	(	-LRB-
55555	1988	15	or	or	CC
55555	1988	16	cocoanut	cocoanut	NNP
55555	1988	17	butter	butter	NNP
55555	1988	18	)	)	-RRB-
55555	1988	19	,	,	,
55555	1988	20	a	a	DT
55555	1988	21	little	little	JJ
55555	1988	22	salt	salt	NN
55555	1988	23	,	,	,
55555	1988	24	4	4	CD
55555	1988	25	cups	cup	NNS
55555	1988	26	of	of	IN
55555	1988	27	brown	brown	JJ
55555	1988	28	sugar	sugar	NN
55555	1988	29	,	,	,
55555	1988	30	1	1	CD
55555	1988	31	tablespoon	tablespoon	NN
55555	1988	32	of	of	IN
55555	1988	33	candied	candy	VBN
55555	1988	34	lemon	lemon	NN
55555	1988	35	peel	peel	NN
55555	1988	36	,	,	,
55555	1988	37	1	1	CD
55555	1988	38	tablespoon	tablespoon	NN
55555	1988	39	of	of	IN
55555	1988	40	candied	candy	VBN
55555	1988	41	citron	citron	NN
55555	1988	42	,	,	,
55555	1988	43	and	and	CC
55555	1988	44	1	1	CD
55555	1988	45	tablespoon	tablespoon	NN
55555	1988	46	of	of	IN
55555	1988	47	candied	candy	VBN
55555	1988	48	orange	orange	NN
55555	1988	49	peel	peel	NN
55555	1988	50	,	,	,
55555	1988	51	all	all	RB
55555	1988	52	well	well	RB
55555	1988	53	minced	mince	VBN
55555	1988	54	,	,	,
55555	1988	55	and	and	CC
55555	1988	56	after	after	IN
55555	1988	57	stirring	stir	VBG
55555	1988	58	well	well	RB
55555	1988	59	,	,	,
55555	1988	60	add	add	VB
55555	1988	61	2	2	CD
55555	1988	62	tablespoons	tablespoon	NNS
55555	1988	63	of	of	IN
55555	1988	64	orange	orange	NNP
55555	1988	65	marmalade	marmalade	NN
55555	1988	66	and	and	CC
55555	1988	67	1/2	1/2	CD
55555	1988	68	cup	cup	NN
55555	1988	69	of	of	IN
55555	1988	70	good	good	JJ
55555	1988	71	brandy	brandy	NN
55555	1988	72	.	.	.
55555	1989	1	Put	put	VB
55555	1989	2	in	in	RP
55555	1989	3	sealed	sealed	JJ
55555	1989	4	glass	glass	NN
55555	1989	5	jars	jar	NNS
55555	1989	6	,	,	,
55555	1989	7	cover	cover	VB
55555	1989	8	with	with	IN
55555	1989	9	wax	wax	NN
55555	1989	10	or	or	CC
55555	1989	11	brandied	brandie	VBN
55555	1989	12	paper	paper	NN
55555	1989	13	before	before	IN
55555	1989	14	the	the	DT
55555	1989	15	jar	jar	NN
55555	1989	16	is	be	VBZ
55555	1989	17	closed	closed	JJ
55555	1989	18	,	,	,
55555	1989	19	and	and	CC
55555	1989	20	use	use	VB
55555	1989	21	for	for	IN
55555	1989	22	pies	pie	NNS
55555	1989	23	in	in	IN
55555	1989	24	two	two	CD
55555	1989	25	weeks	week	NNS
55555	1989	26	.	.	.
55555	1990	1	"	"	``
55555	1990	2	Wilt	wilt	NN
55555	1990	3	thou	thou	NNP
55555	1990	4	draw	draw	VB
55555	1990	5	near	near	IN
55555	1990	6	the	the	DT
55555	1990	7	Nature	Nature	NNP
55555	1990	8	of	of	IN
55555	1990	9	the	the	DT
55555	1990	10	gods	god	NNS
55555	1990	11	?	?	.
55555	1991	1	Draw	draw	VB
55555	1991	2	near	near	IN
55555	1991	3	them	-PRON-	PRP
55555	1991	4	in	in	IN
55555	1991	5	being	be	VBG
55555	1991	6	merciful	merciful	JJ
55555	1991	7	.	.	.
55555	1992	1	Sweet	sweet	JJ
55555	1992	2	mercy	mercy	NN
55555	1992	3	is	be	VBZ
55555	1992	4	nobility	nobility	NN
55555	1992	5	's	's	POS
55555	1992	6	true	true	JJ
55555	1992	7	badge	badge	NN
55555	1992	8	.	.	.
55555	1992	9	"	"	''
55555	1993	1	Shakspere	Shakspere	NNP
55555	1993	2	.	.	.
55555	1994	1	MENUS	MENUS	NNP
55555	1994	2	Menus	menu	NNS
55555	1994	3	in	in	IN
55555	1994	4	a	a	DT
55555	1994	5	cook	cook	NN
55555	1994	6	-	-	HYPH
55555	1994	7	book	book	NN
55555	1994	8	are	be	VBP
55555	1994	9	perhaps	perhaps	RB
55555	1994	10	not	not	RB
55555	1994	11	always	always	RB
55555	1994	12	worth	worth	JJ
55555	1994	13	the	the	DT
55555	1994	14	space	space	NN
55555	1994	15	devoted	devote	VBN
55555	1994	16	to	to	IN
55555	1994	17	them	-PRON-	PRP
55555	1994	18	,	,	,
55555	1994	19	but	but	CC
55555	1994	20	as	as	IN
55555	1994	21	the	the	DT
55555	1994	22	beginner	beginner	NN
55555	1994	23	in	in	IN
55555	1994	24	Vegetarianism	Vegetarianism	NNP
55555	1994	25	often	often	RB
55555	1994	26	finds	find	VBZ
55555	1994	27	the	the	DT
55555	1994	28	arranging	arranging	NN
55555	1994	29	of	of	IN
55555	1994	30	a	a	DT
55555	1994	31	menu	menu	NN
55555	1994	32	in	in	IN
55555	1994	33	such	such	PDT
55555	1994	34	a	a	DT
55555	1994	35	way	way	NN
55555	1994	36	that	that	IN
55555	1994	37	it	-PRON-	PRP
55555	1994	38	does	do	VBZ
55555	1994	39	not	not	RB
55555	1994	40	depart	depart	VB
55555	1994	41	too	too	RB
55555	1994	42	far	far	RB
55555	1994	43	from	from	IN
55555	1994	44	the	the	DT
55555	1994	45	accustomed	accustomed	JJ
55555	1994	46	manner	manner	NN
55555	1994	47	of	of	IN
55555	1994	48	serving	serve	VBG
55555	1994	49	food	food	NN
55555	1994	50	the	the	DT
55555	1994	51	most	most	RBS
55555	1994	52	difficult	difficult	JJ
55555	1994	53	part	part	NN
55555	1994	54	of	of	IN
55555	1994	55	the	the	DT
55555	1994	56	task	task	NN
55555	1994	57	she	-PRON-	PRP
55555	1994	58	has	have	VBZ
55555	1994	59	set	set	VBN
55555	1994	60	herself	-PRON-	PRP
55555	1994	61	,	,	,
55555	1994	62	a	a	DT
55555	1994	63	few	few	JJ
55555	1994	64	menus	menu	NNS
55555	1994	65	are	be	VBP
55555	1994	66	here	here	RB
55555	1994	67	given	give	VBN
55555	1994	68	,	,	,
55555	1994	69	more	more	JJR
55555	1994	70	with	with	IN
55555	1994	71	an	an	DT
55555	1994	72	idea	idea	NN
55555	1994	73	of	of	IN
55555	1994	74	showing	show	VBG
55555	1994	75	what	what	WDT
55555	1994	76	dishes	dish	NNS
55555	1994	77	are	be	VBP
55555	1994	78	most	most	RBS
55555	1994	79	suitable	suitable	JJ
55555	1994	80	as	as	IN
55555	1994	81	Entremets	Entremets	NNP
55555	1994	82	,	,	,
55555	1994	83	Piecès	Piecès	NNP
55555	1994	84	de	de	NNP
55555	1994	85	Resistance	Resistance	NNP
55555	1994	86	,	,	,
55555	1994	87	and	and	CC
55555	1994	88	Entrées	Entrées	NNP
55555	1994	89	,	,	,
55555	1994	90	than	than	IN
55555	1994	91	with	with	IN
55555	1994	92	the	the	DT
55555	1994	93	thought	thought	NN
55555	1994	94	that	that	IN
55555	1994	95	they	-PRON-	PRP
55555	1994	96	will	will	MD
55555	1994	97	be	be	VB
55555	1994	98	followed	follow	VBN
55555	1994	99	absolutely	absolutely	RB
55555	1994	100	,	,	,
55555	1994	101	for	for	IN
55555	1994	102	they	-PRON-	PRP
55555	1994	103	can	can	MD
55555	1994	104	of	of	IN
55555	1994	105	course	course	NN
55555	1994	106	be	be	VB
55555	1994	107	changed	change	VBN
55555	1994	108	in	in	IN
55555	1994	109	many	many	JJ
55555	1994	110	ways	way	NNS
55555	1994	111	,	,	,
55555	1994	112	and	and	CC
55555	1994	113	very	very	RB
55555	1994	114	much	much	RB
55555	1994	115	simplified	simplify	VBN
55555	1994	116	for	for	IN
55555	1994	117	ordinary	ordinary	JJ
55555	1994	118	use	use	NN
55555	1994	119	,	,	,
55555	1994	120	and	and	CC
55555	1994	121	amplified	amplify	VBN
55555	1994	122	for	for	IN
55555	1994	123	formal	formal	JJ
55555	1994	124	occasions	occasion	NNS
55555	1994	125	.	.	.
55555	1995	1	THANKSGIVING	THANKSGIVING	NNP
55555	1995	2	DINNER	DINNER	NNP
55555	1995	3	FRESH	FRESH	NNP
55555	1995	4	MUSHROOM	MUSHROOM	NNP
55555	1995	5	COCKTAIL	COCKTAIL	NNP
55555	1995	6	PIMOLAS	PIMOLAS	NNP
55555	1995	7	CELERY	CELERY	NNP
55555	1995	8	...	...	:
55555	1996	1	CREAM	cream	NN
55555	1996	2	OF	of	IN
55555	1996	3	ARTICHOKES	ARTICHOKES	NNP
55555	1996	4	CRACKERS	cracker	NNS
55555	1996	5	RADISHES	RADISHES	NNP
55555	1996	6	...	...	:
55555	1996	7	ASPARAGUS	asparagus	NN
55555	1996	8	IN	in	IN
55555	1996	9	DUTCH	DUTCH	NNP
55555	1996	10	BUTTER	BUTTER	NNP
55555	1996	11	...	...	:
55555	1996	12	MICHAELMAS	MICHAELMAS	NNP
55555	1996	13	LOAF	LOAF	NNP
55555	1996	14	MASHED	MASHED	NNP
55555	1996	15	POTATOES	potatoes	NN
55555	1996	16	ROAST	roast	NN
55555	1996	17	SWEET	SWEET	VBN
55555	1996	18	POTATOES	potatoe	VBN
55555	1996	19	CRANBERRY	cranberry	NN
55555	1996	20	SAUCE	SAUCE	VBN
55555	1996	21	BAKED	baked	NN
55555	1996	22	CELERY	celery	VBP
55555	1996	23	...	...	:
55555	1996	24	TOMATO	tomato	NN
55555	1996	25	SALAD	salad	NN
55555	1996	26	WITH	with	IN
55555	1996	27	MAYONNAISE	MAYONNAISE	NNP
55555	1996	28	...	...	.
55555	1997	1	FROZEN	FROZEN	NNP
55555	1997	2	CRANBERRY	CRANBERRY	NNP
55555	1997	3	PUNCH	PUNCH	NNP
55555	1997	4	MINCE	MINCE	NNP
55555	1997	5	PIE	PIE	NNP
55555	1997	6	PUMPKIN	PUMPKIN	NNP
55555	1997	7	PIE	PIE	NNP
55555	1997	8	NUTS	nuts	NN
55555	1997	9	AND	and	CC
55555	1997	10	RAISINS	raisin	NNS
55555	1997	11	FRUIT	FRUIT	NNP
55555	1997	12	COFFEE	coffee	NN
55555	1997	13	CHRISTMAS	christmas	JJ
55555	1997	14	DINNER	dinner	NN
55555	1997	15	PIMENTO	pimento	NN
55555	1997	16	COCKTAIL	cocktail	JJ
55555	1997	17	OLIVES	olive	NNS
55555	1997	18	...	...	:
55555	1997	19	MUSHROOM	MUSHROOM	NNP
55555	1997	20	STEW	STEW	NNS
55555	1997	21	CRACKERS	cracker	NNS
55555	1997	22	CELERY	celery	VBP
55555	1997	23	...	...	:
55555	1997	24	FRIED	FRIED	NNP
55555	1997	25	EGG	EGG	NNP
55555	1997	26	-	-	HYPH
55555	1997	27	PLANT	PLANT	NNP
55555	1997	28	WITH	with	IN
55555	1997	29	SAUCE	SAUCE	VBN
55555	1997	30	TARTARE	tartare	NN
55555	1997	31	...	...	:
55555	1997	32	CHRISTMAS	CHRISTMAS	NNP
55555	1997	33	LOAF	LOAF	NNP
55555	1997	34	POTATOES	potato	NNS
55555	1997	35	SOUFFLÉ	SOUFFLÉ	JJR
55555	1997	36	GLAZED	GLAZED	NNP
55555	1997	37	ONIONS	ONIONS	NNP
55555	1997	38	CHILLED	chill	VBD
55555	1997	39	APPLE	apple	NN
55555	1997	40	SAUCE	sauce	NN
55555	1997	41	...	...	:
55555	1997	42	CRÊME	CRÊME	NNP
55555	1997	43	DE	DE	NNP
55555	1997	44	MENTHE	MENTHE	NNP
55555	1997	45	PUNCH	PUNCH	NNP
55555	1997	46	...	...	:
55555	1997	47	WALDORF	WALDORF	NNP
55555	1997	48	SALAD	SALAD	NNP
55555	1997	49	...	...	.
55555	1998	1	PLUM	PLUM	NNP
55555	1998	2	PUDDING	pudding	NN
55555	1998	3	BRANDT	BRANDT	NNS
55555	1998	4	SAUCE	SAUCE	VBN
55555	1998	5	HARD	HARD	NNP
55555	1998	6	SAUCE	SAUCE	VBN
55555	1998	7	...	...	:
55555	1999	1	NUTS	NUTS	NNP
55555	1999	2	RAISINS	RAISINS	NNP
55555	1999	3	FRUIT	FRUIT	NNP
55555	1999	4	COFFEE	coffee	NN
55555	1999	5	EASTER	easter	NN
55555	1999	6	DINNER	dinner	NN
55555	1999	7	CREAM	cream	NN
55555	1999	8	OF	of	IN
55555	1999	9	GREEN	green	JJ
55555	1999	10	PEA	pea	NN
55555	1999	11	IN	in	IN
55555	1999	12	CUPS	CUPS	NNP
55555	1999	13	...	...	:
55555	1999	14	FRESH	FRESH	NNP
55555	1999	15	MUSHROOM	MUSHROOM	NNP
55555	1999	16	PATTIES	patty	NNS
55555	1999	17	...	...	:
55555	1999	18	ROAST	roast	NN
55555	1999	19	NUT	NUT	NNP
55555	1999	20	AND	and	CC
55555	1999	21	BARLEY	BARLEY	NNP
55555	1999	22	LOAF	LOAF	NNP
55555	1999	23	CREAMED	cream	VBZ
55555	1999	24	NEW	new	JJ
55555	1999	25	POTATOES	POTATOES	NNP
55555	1999	26	MINT	MINT	NNP
55555	1999	27	SAUCE	SAUCE	VBN
55555	1999	28	NEW	new	JJ
55555	1999	29	PEAS	PEAS	NNP
55555	1999	30	PAYSANNE	PAYSANNE	NNS
55555	1999	31	...	...	:
55555	1999	32	FRUIT	FRUIT	NNP
55555	1999	33	SHERBET	sherbet	NN
55555	1999	34	...	...	:
55555	1999	35	DESSERT	DESSERT	NNP
55555	1999	36	A	a	DT
55555	1999	37	DOZEN	dozen	NN
55555	1999	38	DINNERS	dinner	NNS
55555	1999	39	BLACK	black	NN
55555	1999	40	BEAN	bean	NN
55555	1999	41	SOUP	soup	NN
55555	1999	42	OLIVES	olive	NNS
55555	1999	43	...	...	:
55555	1999	44	JERUSALEM	JERUSALEM	NNP
55555	1999	45	ARTICHOKES	artichoke	NNS
55555	1999	46	IN	in	IN
55555	1999	47	BUTTER	butter	NN
55555	1999	48	STUFFED	stuff	VBN
55555	1999	49	TOMATOES	tomatoes	NN
55555	1999	50	GERMAN	german	JJ
55555	1999	51	SPINACH	spinach	NN
55555	1999	52	DELMONICO	DELMONICO	NNP
55555	1999	53	POTATOES	potato	NNS
55555	1999	54	...	...	:
55555	1999	55	LETTUCE	lettuce	NN
55555	1999	56	SALAD	salad	NN
55555	1999	57	...	...	:
55555	1999	58	DESSERT	DESSERT	NNP
55555	1999	59	----====||||====----	----====||||====----	:
55555	1999	60	BEET	BEET	NNP
55555	1999	61	SAVOURY	SAVOURY	NNP
55555	1999	62	...	...	:
55555	1999	63	TOMATO	TOMATO	NNP
55555	1999	64	-	-	HYPH
55555	1999	65	OKRA	OKRA	NNP
55555	1999	66	SOUP	SOUP	NNP
55555	1999	67	SMALL	SMALL	NNP
55555	1999	68	CRACKERS	cracker	NNS
55555	1999	69	CELERY	celery	VBP
55555	1999	70	...	...	:
55555	1999	71	GLORIFIED	GLORIFIED	NNP
55555	1999	72	CARROTS	carrot	NNS
55555	1999	73	...	...	:
55555	1999	74	ASPARAGUS	asparagus	NN
55555	1999	75	TIPS	tips	NN
55555	1999	76	IN	in	IN
55555	1999	77	BUTTER	butter	NN
55555	1999	78	POTATO	potato	NN
55555	1999	79	CASES	case	NNS
55555	1999	80	PEAS	pea	VBN
55555	1999	81	...	...	:
55555	1999	82	DESSERT	DESSERT	NNP
55555	1999	83	----====||||====----	----====||||====----	:
55555	1999	84	CREAM	cream	NN
55555	1999	85	OF	of	IN
55555	1999	86	CARROTS	CARROTS	NNP
55555	1999	87	GREEN	GREEN	NNS
55555	1999	88	PEAS	pea	VBN
55555	1999	89	IN	in	IN
55555	1999	90	PATTY	patty	NN
55555	1999	91	CASES	case	NNS
55555	1999	92	...	...	:
55555	1999	93	BRUSSELS	brussels	VB
55555	1999	94	SPROUTS	sprouts	NN
55555	1999	95	WITH	with	IN
55555	1999	96	CHESTNUTS	chestnuts	NN
55555	1999	97	TURNIPS	turnip	NNS
55555	1999	98	WITH	with	IN
55555	1999	99	POTATO	POTATO	NNP
55555	1999	100	CREAMED	CREAMED	NNS
55555	1999	101	ONIONS	onion	NNS
55555	1999	102	...	...	:
55555	1999	103	NARRAGANSETT	narragansett	NN
55555	1999	104	SALAD	salad	NN
55555	1999	105	...	...	:
55555	1999	106	DESSERT	DESSERT	NNP
55555	1999	107	----====||||====----	----====||||====----	:
55555	1999	108	CALCUTTA	CALCUTTA	NNS
55555	1999	109	BISQUE	BISQUE	VBN
55555	1999	110	...	...	.
55555	2000	1	TOMATOES	tomatoes	NN
55555	2000	2	CASINO	CASINO	NNP
55555	2000	3	...	...	:
55555	2001	1	STEAMED	steamed	JJ
55555	2001	2	NUT	NUT	NNP
55555	2001	3	LOAF	LOAF	NNP
55555	2001	4	WITH	with	IN
55555	2001	5	CAPER	CAPER	NNP
55555	2001	6	SAUCE	SAUCE	NNP
55555	2001	7	LEEKS	LEEKS	NNP
55555	2001	8	IN	in	IN
55555	2001	9	BUTTER	butter	NN
55555	2001	10	ROAST	roast	NN
55555	2001	11	POTATOES	potato	NNS
55555	2001	12	...	...	:
55555	2001	13	CELERY	celery	NN
55555	2001	14	SALAD	salad	NN
55555	2001	15	...	...	:
55555	2001	16	DESSERT	DESSERT	NNP
55555	2001	17	----====||||====----	----====||||====----	,
55555	2001	18	HEILBRONN	heilbronn	NN
55555	2001	19	SOUP	SOUP	NNP
55555	2001	20	...	...	:
55555	2001	21	BUTTON	BUTTON	NNP
55555	2001	22	MUSHROOMS	MUSHROOMS	NNPS
55555	2001	23	IN	in	IN
55555	2001	24	TIMBALE	timbale	NN
55555	2001	25	CASES	case	NNS
55555	2001	26	...	...	:
55555	2001	27	CELERY	celery	VB
55555	2001	28	IN	in	IN
55555	2001	29	CASSEROLE	casserole	NN
55555	2001	30	POTATO	potato	NN
55555	2001	31	CROQUETTES	croquette	NNS
55555	2001	32	SPINACH	spinach	NN
55555	2001	33	SOUFFLÉ	SOUFFLÉ	NNP
55555	2001	34	...	...	:
55555	2001	35	PIMENTO	pimento	NN
55555	2001	36	SALAD	salad	NN
55555	2001	37	...	...	:
55555	2001	38	DESSERT	DESSERT	NNP
55555	2001	39	----====||||====----	----====||||====----	,
55555	2001	40	CLEAR	clear	NN
55555	2001	41	CONSOMMÉ	consommé	NN
55555	2001	42	CROUTONS	crouton	NNS
55555	2001	43	...	...	:
55555	2001	44	GLOBE	GLOBE	NNP
55555	2001	45	ARTICHOKE	ARTICHOKE	NNP
55555	2001	46	WITH	with	IN
55555	2001	47	SAUCE	SAUCE	VBN
55555	2001	48	HOLLANDAISE	HOLLANDAISE	NNP
55555	2001	49	...	...	:
55555	2002	1	STUFFED	stuffed	NN
55555	2002	2	PEPPERS	pepper	NNS
55555	2002	3	POTATO	POTATO	NNP
55555	2002	4	STRAWS	STRAWS	NNP
55555	2002	5	GRILLED	GRILLED	NNP
55555	2002	6	TOMATOES	TOMATOES	NNP
55555	2002	7	...	...	:
55555	2002	8	WATERCRESS	WATERCRESS	NNP
55555	2002	9	SALAD	salad	NN
55555	2002	10	...	...	NFP
55555	2002	11	DESSERT	DESSERT	NNP
55555	2002	12	----====||||====----	----====||||====----	:
55555	2002	13	CREAM	cream	NN
55555	2002	14	OF	of	IN
55555	2002	15	GREEN	green	JJ
55555	2002	16	PEA	pea	NN
55555	2002	17	...	...	:
55555	2002	18	FRESH	fresh	JJ
55555	2002	19	ASPARAGUS	asparagus	NN
55555	2002	20	ON	on	IN
55555	2002	21	TOAST	toast	NN
55555	2002	22	...	...	.
55555	2003	1	STUFFED	stuffed	NN
55555	2003	2	CUCUMBERS	cucumber	NNS
55555	2003	3	.	.	.
55555	2004	1	NEW	new	JJ
55555	2004	2	POTATOES	POTATOES	NNP
55555	2004	3	,	,	,
55555	2004	4	CREAMED	CREAMED	NNS
55555	2004	5	DEVILLED	devil	VBD
55555	2004	6	TOMATOES	tomatoes	NN
55555	2004	7	...	...	:
55555	2004	8	MUSHROOMS	mushroom	NNS
55555	2004	9	IN	in	IN
55555	2004	10	CASES	case	NNS
55555	2004	11	...	...	:
55555	2004	12	DESSERT	DESSERT	NNP
55555	2004	13	----====||||====----	----====||||====----	NNP
55555	2004	14	MULLIGATAWNY	MULLIGATAWNY	NNP
55555	2004	15	SOUP	SOUP	NNP
55555	2004	16	...	...	:
55555	2004	17	LADIES	lady	NNS
55555	2004	18	CABBAGE	cabbage	NN
55555	2004	19	IN	in	IN
55555	2004	20	RAMEKINS	ramekin	NNS
55555	2004	21	...	...	.
55555	2005	1	CHESTNUT	CHESTNUT	NNS
55555	2005	2	PURÉE	PURÉE	VBD
55555	2005	3	MOCK	MOCK	NNP
55555	2005	4	NEW	new	JJ
55555	2005	5	POTATOES	potato	NNS
55555	2005	6	CREAMED	CREAMED	NNS
55555	2005	7	BEETS	beet	NNS
55555	2005	8	...	...	NFP
55555	2005	9	FETTICUS	fetticus	NN
55555	2005	10	SALAD	salad	NN
55555	2005	11	...	...	:
55555	2005	12	DESSERT	DESSERT	NNP
55555	2005	13	----====||||====----	----====||||====----	NNP
55555	2005	14	JULIENNE	JULIENNE	NNP
55555	2005	15	SOUP	SOUP	NNP
55555	2005	16	...	...	:
55555	2005	17	CREAMED	creamed	NN
55555	2005	18	SALSIFY	salsify	NN
55555	2005	19	PATTIES	patty	NNS
55555	2005	20	...	...	:
55555	2005	21	MUSHROOMS	mushroom	NNS
55555	2005	22	IN	in	IN
55555	2005	23	CASSEROLE	CASSEROLE	NNP
55555	2005	24	MASHED	mashed	NN
55555	2005	25	POTATOES	potatoes	NN
55555	2005	26	GREEN	green	JJ
55555	2005	27	STRING	string	NN
55555	2005	28	BEANS	bean	NNS
55555	2005	29	...	...	:
55555	2005	30	BANANA	banana	NN
55555	2005	31	FRITTERS	fritter	NNS
55555	2005	32	...	...	:
55555	2005	33	DESSERT	DESSERT	NNP
55555	2005	34	----====||||====----	----====||||====----	:
55555	2005	35	CREAM	cream	NN
55555	2005	36	OF	of	IN
55555	2005	37	CELERY	CELERY	VBN
55555	2005	38	OLIVES	olives	NN
55555	2005	39	RADISHES	radishes	NN
55555	2005	40	...	...	.
55555	2006	1	CHESTNUTS	chestnuts	NN
55555	2006	2	IN	in	IN
55555	2006	3	CASES	case	NNS
55555	2006	4	...	...	:
55555	2006	5	BRUSSELS	brussels	VB
55555	2006	6	SPROUTS	sprouts	NN
55555	2006	7	CREAMED	creamed	NN
55555	2006	8	ROAST	roast	NN
55555	2006	9	POTATOES	potato	NNS
55555	2006	10	FRENCH	FRENCH	NNS
55555	2006	11	BEANS	bean	NNS
55555	2006	12	CREOLE	creole	NN
55555	2006	13	CROQUETTES	croquette	NNS
55555	2006	14	...	...	:
55555	2006	15	CELERY	celery	VB
55555	2006	16	SALAD	salad	NN
55555	2006	17	...	...	:
55555	2006	18	DESSERT	DESSERT	NNP
55555	2006	19	----====||||====----	----====||||====----	:
55555	2006	20	COCKIE	COCKIE	NNP
55555	2006	21	-	-	HYPH
55555	2006	22	LEEKIE	LEEKIE	NNP
55555	2006	23	SOUP	SOUP	NNP
55555	2006	24	...	...	:
55555	2006	25	FRIED	FRIED	NNP
55555	2006	26	ARTICHOKES	ARTICHOKES	NNP
55555	2006	27	TARTARE	tartare	VB
55555	2006	28	...	...	:
55555	2006	29	ITALIAN	italian	JJ
55555	2006	30	CAULIFLOWER	cauliflower	NN
55555	2006	31	RICED	riced	IN
55555	2006	32	POTATOES	potato	NNS
55555	2006	33	NUT	NUT	NNP
55555	2006	34	CROQUETTES	croquette	NNS
55555	2006	35	...	...	:
55555	2006	36	RUSSIAN	russian	JJ
55555	2006	37	CUCUMBER	cucumber	NN
55555	2006	38	SALAD	salad	NN
55555	2006	39	...	...	:
55555	2006	40	DESSERT	DESSERT	NNP
55555	2006	41	----====||||====----	----====||||====----	,
55555	2006	42	PURÉE	PURÉE	VBN
55555	2006	43	MONGOLE	mongole	JJ
55555	2006	44	OLIVES	olives	NN
55555	2006	45	...	...	:
55555	2006	46	ESCALLOPED	escalloped	NN
55555	2006	47	POTATOES	potato	NNS
55555	2006	48	VEGETABLE	VEGETABLE	NNP
55555	2006	49	CASSEROLE	CASSEROLE	NNS
55555	2006	50	...	...	:
55555	2006	51	CELERY	celery	VB
55555	2006	52	PATTIES	patty	NNS
55555	2006	53	...	...	:
55555	2006	54	ROMAINE	romaine	NN
55555	2006	55	SALAD	salad	NN
55555	2006	56	...	...	:
55555	2006	57	DESSERT	DESSERT	NNP
55555	2006	58	A	a	DT
55555	2006	59	DOZEN	dozen	NN
55555	2006	60	LUNCHEONS	luncheons	NN
55555	2006	61	CREAM	CREAM	NNS
55555	2006	62	OF	of	IN
55555	2006	63	CORN	corn	NN
55555	2006	64	IN	in	IN
55555	2006	65	CUPS	CUPS	NNP
55555	2006	66	...	...	.
55555	2007	1	EGG	egg	NN
55555	2007	2	TIMBALES	timbale	VBZ
55555	2007	3	WITH	with	IN
55555	2007	4	TOMATO	tomato	NN
55555	2007	5	SAUCE	SAUCE	VBN
55555	2007	6	...	...	:
55555	2007	7	ARTICHOKES	ARTICHOKES	NNP
55555	2007	8	VINAIGRETTE	vinaigrette	NN
55555	2007	9	...	...	:
55555	2007	10	DESSERT	DESSERT	NNP
55555	2007	11	----====||||====----	----====||||====----	NNP
55555	2007	12	BUTTON	BUTTON	NNP
55555	2007	13	MUSHROOM	MUSHROOM	NNP
55555	2007	14	COCKTAILS	COCKTAILS	NNP
55555	2007	15	IN	in	IN
55555	2007	16	PEPPER	pepper	NN
55555	2007	17	CASES	case	NNS
55555	2007	18	...	...	:
55555	2008	1	BAKED	BAKED	NNP
55555	2008	2	CELERY	celery	VB
55555	2008	3	PEAS	pea	VBN
55555	2008	4	IN	in	IN
55555	2008	5	CASES	cases	NN
55555	2008	6	POTATO	potato	NN
55555	2008	7	NUT	NUT	NNP
55555	2008	8	CROQUETTES	croquette	NNS
55555	2008	9	...	...	:
55555	2008	10	ITALIAN	italian	JJ
55555	2008	11	SALAD	salad	NN
55555	2008	12	...	...	:
55555	2008	13	DESSERT	dessert	NN
55555	2008	14	----====||||====----	----====||||====----	:
55555	2008	15	CREAM	cream	NN
55555	2008	16	OF	of	IN
55555	2008	17	SPINACH	spinach	NN
55555	2008	18	...	...	:
55555	2008	19	FRIED	FRIED	NNP
55555	2008	20	EGG	EGG	NNP
55555	2008	21	-	-	HYPH
55555	2008	22	PLANT	PLANT	NNP
55555	2008	23	WITH	with	IN
55555	2008	24	TOMATO	TOMATO	NNP
55555	2008	25	SAUCE	SAUCE	VBN
55555	2008	26	...	...	:
55555	2009	1	SPINACH	SPINACH	NNP
55555	2009	2	WITH	with	IN
55555	2009	3	CHEESE	CHEESE	NNS
55555	2009	4	,	,	,
55555	2009	5	IN	in	IN
55555	2009	6	PATTY	patty	NN
55555	2009	7	CASES	case	NNS
55555	2009	8	POTATOES	potato	NNS
55555	2009	9	AU	au	NN
55555	2009	10	GRATIN	gratin	NN
55555	2009	11	...	...	:
55555	2009	12	GRAPE	GRAPE	NNP
55555	2009	13	-	-	HYPH
55555	2009	14	FRUIT	FRUIT	NNP
55555	2009	15	SALAD	SALAD	NNP
55555	2009	16	...	...	:
55555	2009	17	DESSERT	DESSERT	NNP
55555	2009	18	----====||||====----	----====||||====----	:
55555	2009	19	BROWN	BROWN	NNP
55555	2009	20	BREAD	BREAD	NNP
55555	2009	21	SAVOURY	SAVOURY	NNPS
55555	2009	22	...	...	:
55555	2009	23	CLEAR	clear	JJ
55555	2009	24	CONSOMMÉ	consommé	NN
55555	2009	25	IN	in	IN
55555	2009	26	CUPS	CUPS	NNP
55555	2009	27	...	...	:
55555	2009	28	EGGS	EGGS	NNP
55555	2009	29	CARMELITE	CARMELITE	NNS
55555	2009	30	FRIED	FRIED	NNP
55555	2009	31	POTATOES	potatoes	NN
55555	2009	32	SOUFFLÉ	SOUFFLÉ	NNP
55555	2009	33	CAULIFLOWER	cauliflower	NN
55555	2009	34	FRITTERS	fritter	NNS
55555	2009	35	...	...	:
55555	2009	36	LETTUCE	LETTUCE	NNP
55555	2009	37	-	-	HYPH
55555	2009	38	PIMENTO	pimento	NN
55555	2009	39	SALAD	salad	NN
55555	2009	40	WITH	with	IN
55555	2009	41	CHEESE	cheese	NN
55555	2009	42	BALLS	ball	NNS
55555	2009	43	...	...	:
55555	2009	44	DESSERT	DESSERT	NNP
55555	2009	45	----====||||====----	----====||||====----	:
55555	2009	46	TOMATO	tomato	NN
55555	2009	47	-	-	HYPH
55555	2009	48	CORN	corn	NN
55555	2009	49	CREAM	cream	NN
55555	2009	50	...	...	.
55555	2010	1	FILLED	fill	VBN
55555	2010	2	MUSHROOMS	MUSHROOMS	NNP
55555	2010	3	STUFFED	STUFFED	NNP
55555	2010	4	PEPPERS	pepper	NNS
55555	2010	5	CREAMED	creamed	NN
55555	2010	6	TOMATOES	tomatoes	NN
55555	2010	7	POTATOES	potato	NNS
55555	2010	8	AND	and	CC
55555	2010	9	CHEESE	cheese	NN
55555	2010	10	...	...	:
55555	2010	11	CHERRY	cherry	NN
55555	2010	12	SALAD	salad	NN
55555	2010	13	...	...	:
55555	2010	14	DESSERT	DESSERT	NNP
55555	2010	15	----====||||====----	----====||||====----	NNP
55555	2010	16	TOMATO	TOMATO	NNP
55555	2010	17	-	-	HYPH
55555	2010	18	MAYONNAISE	MAYONNAISE	NNP
55555	2010	19	SAVOURY	SAVOURY	NNP
55555	2010	20	...	...	:
55555	2011	1	CREAM	cream	NN
55555	2011	2	OF	of	IN
55555	2011	3	RICE	rice	NN
55555	2011	4	...	...	:
55555	2011	5	BOILED	boil	VBN
55555	2011	6	BANANAS	banana	NNS
55555	2011	7	WITH	with	IN
55555	2011	8	TOMATO	TOMATO	NNP
55555	2011	9	SAUCE	SAUCE	VBN
55555	2011	10	MUSHROOM	MUSHROOM	NNP
55555	2011	11	LOAF	LOAF	NNP
55555	2011	12	PHILADELPHIA	PHILADELPHIA	NNP
55555	2011	13	SALAD	SALAD	NNP
55555	2011	14	...	...	:
55555	2011	15	DESSERT	DESSERT	NNP
55555	2011	16	----====||||====----	----====||||====----	,
55555	2011	17	CREAMED	creamed	NN
55555	2011	18	PIMENTOS	pimentos	NN
55555	2011	19	...	...	:
55555	2011	20	SALSIFY	salsify	NN
55555	2011	21	IN	in	IN
55555	2011	22	COQUILLES	coquille	NNS
55555	2011	23	...	...	:
55555	2011	24	MUSHROOMS	mushroom	NNS
55555	2011	25	SUR	sur	NN
55555	2011	26	CLOCHE	CLOCHE	NNP
55555	2011	27	...	...	:
55555	2011	28	PINEAPPLE	PINEAPPLE	NNS
55555	2011	29	AND	and	CC
55555	2011	30	CELERY	celery	VB
55555	2011	31	SALAD	salad	NN
55555	2011	32	...	...	:
55555	2011	33	DESSERT	DESSERT	NNP
55555	2011	34	----====||||====----	----====||||====----	,
55555	2011	35	CANTON	canton	NN
55555	2011	36	STEW	STEW	NNS
55555	2011	37	...	...	:
55555	2011	38	NUT	NUT	NNP
55555	2011	39	CROQUETTES	croquette	NNS
55555	2011	40	WITH	with	IN
55555	2011	41	SAUCE	SAUCE	VBN
55555	2011	42	...	...	:
55555	2011	43	RICE	rice	NN
55555	2011	44	CZARINA	czarina	NN
55555	2011	45	POTATOES	potato	NNS
55555	2011	46	IN	in	IN
55555	2011	47	CRADLES	CRADLES	NNP
55555	2011	48	...	...	:
55555	2011	49	PINK	PINK	NNP
55555	2011	50	-	-	HYPH
55555	2011	51	EGG	egg	NN
55555	2011	52	SALAD	SALAD	NNP
55555	2011	53	...	...	:
55555	2011	54	DESSERT	DESSERT	NNP
55555	2011	55	----====||||====----	----====||||====----	:
55555	2011	56	PIMENTO	pimento	NN
55555	2011	57	COCKTAIL	cocktail	NN
55555	2011	58	...	...	:
55555	2011	59	CORN	corn	NN
55555	2011	60	IN	in	IN
55555	2011	61	TOMATO	tomato	NN
55555	2011	62	CASES	case	NNS
55555	2011	63	...	...	:
55555	2011	64	MACARONI	MACARONI	NNP
55555	2011	65	BIANCA	BIANCA	NNS
55555	2011	66	...	...	:
55555	2011	67	SPECIAL	special	NN
55555	2011	68	MIXED	mixed	NN
55555	2011	69	SALAD	salad	NN
55555	2011	70	...	...	:
55555	2011	71	DESSERT	DESSERT	NNP
55555	2011	72	----====||||====----	----====||||====----	,
55555	2011	73	CAPER	CAPER	NNP
55555	2011	74	SAVOURY	savoury	NN
55555	2011	75	...	...	:
55555	2012	1	CREAM	cream	NN
55555	2012	2	OF	of	IN
55555	2012	3	ARTICHOKE	ARTICHOKE	NNP
55555	2012	4	...	...	:
55555	2012	5	CHOP	CHOP	NNP
55555	2012	6	SUEY	SUEY	VBZ
55555	2012	7	ITALIAN	italian	JJ
55555	2012	8	CROQUETTES	croquette	NNS
55555	2012	9	...	...	:
55555	2012	10	POLISH	polish	NN
55555	2012	11	SALAD	salad	NN
55555	2012	12	...	...	:
55555	2012	13	DESSERT	DESSERT	NNP
55555	2012	14	----====||||====----	----====||||====----	,
55555	2012	15	FRESH	fresh	JJ
55555	2012	16	MUSHROOM	MUSHROOM	NNP
55555	2012	17	COCKTAIL	COCKTAIL	NNP
55555	2012	18	...	...	:
55555	2012	19	LIMA	lima	NN
55555	2012	20	BEAN	bean	NN
55555	2012	21	CREAM	cream	NN
55555	2012	22	IN	in	IN
55555	2012	23	CUPS	CUPS	NNP
55555	2012	24	...	...	:
55555	2012	25	BORDEAUX	BORDEAUX	NNP
55555	2012	26	PIE	PIE	NNP
55555	2012	27	PARISIAN	PARISIAN	NNP
55555	2012	28	POTATOES	potato	NNS
55555	2012	29	...	...	:
55555	2012	30	ASPARAGUS	asparagus	NN
55555	2012	31	VINAIGRETTE	vinaigrette	NN
55555	2012	32	...	...	:
55555	2012	33	DESSERT	DESSERT	NNP
55555	2012	34	----====||||====----	----====||||====----	:
55555	2012	35	CREOLE	creole	NN
55555	2012	36	SAVOURY	savoury	NN
55555	2012	37	...	...	.
55555	2013	1	CARROTS	CARROTS	NNP
55555	2013	2	DELMONICO	DELMONICO	NNP
55555	2013	3	EN	en	NN
55555	2013	4	CASES	case	NNS
55555	2013	5	...	...	:
55555	2013	6	MUSHROOMS	mushroom	NNS
55555	2013	7	IN	in	IN
55555	2013	8	CASSEROLE	CASSEROLE	NNP
55555	2013	9	STUFFED	stuffed	NN
55555	2013	10	TOMATOES	tomatoes	NN
55555	2013	11	POTATOES	potato	NNS
55555	2013	12	DUCHESSE	DUCHESSE	NNP
55555	2013	13	...	...	:
55555	2013	14	ARTICHOKE	ARTICHOKE	NNP
55555	2013	15	SALAD	SALAD	NNP
55555	2013	16	...	...	:
55555	2013	17	DESSERT	DESSERT	NNP
55555	2013	18	The	the	DT
55555	2013	19	wolf	wolf	NN
55555	2013	20	also	also	RB
55555	2013	21	shall	shall	MD
55555	2013	22	dwell	dwell	VB
55555	2013	23	with	with	IN
55555	2013	24	the	the	DT
55555	2013	25	lamb	lamb	NNP
55555	2013	26	,	,	,
55555	2013	27	and	and	CC
55555	2013	28	the	the	DT
55555	2013	29	leopard	leopard	NN
55555	2013	30	shall	shall	MD
55555	2013	31	lie	lie	VB
55555	2013	32	down	down	RB
55555	2013	33	with	with	IN
55555	2013	34	the	the	DT
55555	2013	35	kid	kid	NN
55555	2013	36	;	;	,
55555	2013	37	and	and	CC
55555	2013	38	the	the	DT
55555	2013	39	calf	calf	NN
55555	2013	40	and	and	CC
55555	2013	41	the	the	DT
55555	2013	42	young	young	JJ
55555	2013	43	lion	lion	NN
55555	2013	44	and	and	CC
55555	2013	45	the	the	DT
55555	2013	46	fatling	fatling	NN
55555	2013	47	together	together	RB
55555	2013	48	;	;	:
55555	2013	49	and	and	CC
55555	2013	50	a	a	DT
55555	2013	51	little	little	JJ
55555	2013	52	child	child	NN
55555	2013	53	shall	shall	MD
55555	2013	54	lead	lead	VB
55555	2013	55	them	-PRON-	PRP
55555	2013	56	.	.	.
55555	2014	1	And	and	CC
55555	2014	2	the	the	DT
55555	2014	3	cow	cow	NN
55555	2014	4	and	and	CC
55555	2014	5	the	the	DT
55555	2014	6	bear	bear	NN
55555	2014	7	shall	shall	MD
55555	2014	8	feed	feed	VB
55555	2014	9	;	;	:
55555	2014	10	their	-PRON-	PRP$
55555	2014	11	young	young	JJ
55555	2014	12	ones	one	NNS
55555	2014	13	shall	shall	MD
55555	2014	14	lie	lie	VB
55555	2014	15	down	down	RP
55555	2014	16	together	together	RB
55555	2014	17	;	;	:
55555	2014	18	and	and	CC
55555	2014	19	the	the	DT
55555	2014	20	lion	lion	NN
55555	2014	21	shall	shall	MD
55555	2014	22	eat	eat	VB
55555	2014	23	straw	straw	NN
55555	2014	24	like	like	IN
55555	2014	25	the	the	DT
55555	2014	26	ox	ox	NN
55555	2014	27	.	.	.
55555	2015	1	And	and	CC
55555	2015	2	the	the	DT
55555	2015	3	sucking	suck	VBG
55555	2015	4	child	child	NN
55555	2015	5	shall	shall	MD
55555	2015	6	play	play	VB
55555	2015	7	on	on	IN
55555	2015	8	the	the	DT
55555	2015	9	hole	hole	NN
55555	2015	10	of	of	IN
55555	2015	11	the	the	DT
55555	2015	12	asp	asp	NN
55555	2015	13	,	,	,
55555	2015	14	and	and	CC
55555	2015	15	the	the	DT
55555	2015	16	weaned	wean	VBN
55555	2015	17	child	child	NN
55555	2015	18	shall	shall	MD
55555	2015	19	put	put	VB
55555	2015	20	his	-PRON-	PRP$
55555	2015	21	hand	hand	NN
55555	2015	22	on	on	IN
55555	2015	23	the	the	DT
55555	2015	24	cockatrice	cockatrice	NN
55555	2015	25	'	'	POS
55555	2015	26	den	den	NN
55555	2015	27	.	.	.
55555	2016	1	They	-PRON-	PRP
55555	2016	2	shall	shall	MD
55555	2016	3	not	not	RB
55555	2016	4	hurt	hurt	VB
55555	2016	5	nor	nor	CC
55555	2016	6	destroy	destroy	VB
55555	2016	7	in	in	IN
55555	2016	8	all	all	DT
55555	2016	9	my	-PRON-	PRP$
55555	2016	10	holy	holy	NNP
55555	2016	11	mountain	mountain	NN
55555	2016	12	:	:	:
55555	2016	13	for	for	IN
55555	2016	14	the	the	DT
55555	2016	15	earth	earth	NN
55555	2016	16	shall	shall	MD
55555	2016	17	be	be	VB
55555	2016	18	full	full	JJ
55555	2016	19	of	of	IN
55555	2016	20	the	the	DT
55555	2016	21	knowledge	knowledge	NN
55555	2016	22	of	of	IN
55555	2016	23	the	the	DT
55555	2016	24	Lord	Lord	NNP
55555	2016	25	,	,	,
55555	2016	26	as	as	IN
55555	2016	27	the	the	DT
55555	2016	28	waters	water	NNS
55555	2016	29	cover	cover	VBP
55555	2016	30	the	the	DT
55555	2016	31	sea	sea	NN
55555	2016	32	.	.	.
55555	2017	1	Isaiah	Isaiah	NNP
55555	2017	2	xi	xi	NNP
55555	2017	3	,	,	,
55555	2017	4	6	6	CD
55555	2017	5	-	-	SYM
55555	2017	6	9	9	CD
55555	2017	7	.	.	.
55555	2018	1	INDEX	index	NN
55555	2018	2	Introduction	introduction	NN
55555	2018	3	,	,	,
55555	2018	4	11	11	CD
55555	2018	5	The	the	DT
55555	2018	6	Kitchen	Kitchen	NNP
55555	2018	7	,	,	,
55555	2018	8	29	29	CD
55555	2018	9	The	the	DT
55555	2018	10	Dining	Dining	NNP
55555	2018	11	Room	Room	NNP
55555	2018	12	,	,	,
55555	2018	13	35	35	CD
55555	2018	14	Seasoning	seasoning	NN
55555	2018	15	,	,	,
55555	2018	16	39	39	CD
55555	2018	17	Measuring	measuring	NN
55555	2018	18	,	,	,
55555	2018	19	39	39	CD
55555	2018	20	Thickening	thickening	NN
55555	2018	21	,	,	,
55555	2018	22	40	40	CD
55555	2018	23	An	an	DT
55555	2018	24	Herb	Herb	NNP
55555	2018	25	Garden	Garden	NNP
55555	2018	26	,	,	,
55555	2018	27	40	40	CD
55555	2018	28	Gelatine	Gelatine	NNP
55555	2018	29	,	,	,
55555	2018	30	41	41	CD
55555	2018	31	Fat	fat	NN
55555	2018	32	for	for	IN
55555	2018	33	Frying	frying	NN
55555	2018	34	,	,	,
55555	2018	35	41	41	CD
55555	2018	36	Canned	Canned	NNP
55555	2018	37	Goods	Goods	NNPS
55555	2018	38	,	,	,
55555	2018	39	41	41	CD
55555	2018	40	SOUPS	SOUPS	NNP
55555	2018	41	Vegetable	Vegetable	NNP
55555	2018	42	Stock	Stock	NNP
55555	2018	43	,	,	,
55555	2018	44	45	45	CD
55555	2018	45	A	a	DT
55555	2018	46	Simple	Simple	NNP
55555	2018	47	Consommé	Consommé	NNP
55555	2018	48	,	,	,
55555	2018	49	45	45	CD
55555	2018	50	Clear	Clear	NNP
55555	2018	51	Bouillon	Bouillon	NNP
55555	2018	52	,	,	,
55555	2018	53	46	46	CD
55555	2018	54	Cream	Cream	NNP
55555	2018	55	of	of	IN
55555	2018	56	Artichoke	Artichoke	NNP
55555	2018	57	,	,	,
55555	2018	58	47	47	CD
55555	2018	59	with	with	IN
55555	2018	60	Nasturtiums	Nasturtiums	NNPS
55555	2018	61	,	,	,
55555	2018	62	47	47	CD
55555	2018	63	Lima	Lima	NNP
55555	2018	64	Beans	Beans	NNPS
55555	2018	65	,	,	,
55555	2018	66	50	50	CD
55555	2018	67	Carrot	Carrot	NNP
55555	2018	68	and	and	CC
55555	2018	69	Onion	Onion	NNP
55555	2018	70	,	,	,
55555	2018	71	52	52	CD
55555	2018	72	Carrots	carrot	NNS
55555	2018	73	,	,	,
55555	2018	74	53	53	CD
55555	2018	75	Cauliflower	Cauliflower	NNP
55555	2018	76	,	,	,
55555	2018	77	53	53	CD
55555	2018	78	Celery	Celery	NNP
55555	2018	79	,	,	,
55555	2018	80	54	54	CD
55555	2018	81	Cheese	cheese	NN
55555	2018	82	,	,	,
55555	2018	83	53	53	CD
55555	2018	84	Chestnut	chestnut	NN
55555	2018	85	,	,	,
55555	2018	86	55	55	CD
55555	2018	87	Corn	corn	NN
55555	2018	88	,	,	,
55555	2018	89	55	55	CD
55555	2018	90	Curry	Curry	NNP
55555	2018	91	,	,	,
55555	2018	92	56	56	CD
55555	2018	93	Lentil	Lentil	NNP
55555	2018	94	,	,	,
55555	2018	95	59	59	CD
55555	2018	96	Onion	onion	NN
55555	2018	97	,	,	,
55555	2018	98	61	61	CD
55555	2018	99	Green	Green	NNP
55555	2018	100	Pea	Pea	NNP
55555	2018	101	,	,	,
55555	2018	102	63	63	CD
55555	2018	103	Rice	Rice	NNP
55555	2018	104	,	,	,
55555	2018	105	65	65	CD
55555	2018	106	Spinach	spinach	NN
55555	2018	107	,	,	,
55555	2018	108	67	67	CD
55555	2018	109	Tomato	Tomato	NNP
55555	2018	110	,	,	,
55555	2018	111	70	70	CD
55555	2018	112	Vegetable	vegetable	NN
55555	2018	113	,	,	,
55555	2018	114	74	74	CD
55555	2018	115	Soup	Soup	NNP
55555	2018	116	,	,	,
55555	2018	117	Asparagus	Asparagus	NNP
55555	2018	118	,	,	,
55555	2018	119	48	48	CD
55555	2018	120	Barley	Barley	NNP
55555	2018	121	and	and	CC
55555	2018	122	Tomato	Tomato	NNP
55555	2018	123	,	,	,
55555	2018	124	48	48	CD
55555	2018	125	Black	Black	NNP
55555	2018	126	Bean	Bean	NNP
55555	2018	127	,	,	,
55555	2018	128	48	48	CD
55555	2018	129	Belgian	belgian	JJ
55555	2018	130	,	,	,
55555	2018	131	49	49	CD
55555	2018	132	Plain	Plain	NNP
55555	2018	133	Bean	Bean	NNP
55555	2018	134	,	,	,
55555	2018	135	49	49	CD
55555	2018	136	Brown	Brown	NNP
55555	2018	137	Bean	Bean	NNP
55555	2018	138	,	,	,
55555	2018	139	49	49	CD
55555	2018	140	Red	Red	NNP
55555	2018	141	Bean	Bean	NNP
55555	2018	142	,	,	,
55555	2018	143	50	50	CD
55555	2018	144	Dutch	dutch	JJ
55555	2018	145	Cabbage	cabbage	NN
55555	2018	146	,	,	,
55555	2018	147	51	51	CD
55555	2018	148	Calcutta	Calcutta	NNP
55555	2018	149	Bisque	Bisque	NNP
55555	2018	150	,	,	,
55555	2018	151	51	51	CD
55555	2018	152	Canton	Canton	NNP
55555	2018	153	Stew	Stew	NNP
55555	2018	154	,	,	,
55555	2018	155	51	51	CD
55555	2018	156	Carrot	Carrot	NNP
55555	2018	157	Broth	Broth	NNP
55555	2018	158	,	,	,
55555	2018	159	52	52	CD
55555	2018	160	Chestnut	chestnut	NN
55555	2018	161	,	,	,
55555	2018	162	54	54	CD
55555	2018	163	Cockie	Cockie	NNP
55555	2018	164	-	-	HYPH
55555	2018	165	Leekie	Leekie	NNP
55555	2018	166	,	,	,
55555	2018	167	56	56	CD
55555	2018	168	Creole	Creole	NNP
55555	2018	169	,	,	,
55555	2018	170	56	56	CD
55555	2018	171	Florentine	Florentine	NNP
55555	2018	172	,	,	,
55555	2018	173	57	57	CD
55555	2018	174	Heilbronn	Heilbronn	NNP
55555	2018	175	,	,	,
55555	2018	176	57	57	CD
55555	2018	177	Julienne	Julienne	NNP
55555	2018	178	,	,	,
55555	2018	179	58	58	CD
55555	2018	180	Red	Red	NNP
55555	2018	181	Lentil	Lentil	NNP
55555	2018	182	,	,	,
55555	2018	183	58	58	CD
55555	2018	184	Purée	Purée	NNP
55555	2018	185	Mongole	Mongole	NNP
55555	2018	186	,	,	,
55555	2018	187	59	59	CD
55555	2018	188	Hungarian	hungarian	JJ
55555	2018	189	,	,	,
55555	2018	190	59	59	CD
55555	2018	191	Mushroom	Mushroom	NNP
55555	2018	192	Bisque	Bisque	NNP
55555	2018	193	,	,	,
55555	2018	194	60	60	CD
55555	2018	195	Mushroom	Mushroom	NNP
55555	2018	196	,	,	,
55555	2018	197	60	60	CD
55555	2018	198	Mushroom	Mushroom	NNP
55555	2018	199	Stew	Stew	NNP
55555	2018	200	,	,	,
55555	2018	201	61	61	CD
55555	2018	202	Noodle	Noodle	NNP
55555	2018	203	,	,	,
55555	2018	204	61	61	CD
55555	2018	205	Okra	okra	NN
55555	2018	206	,	,	,
55555	2018	207	61	61	CD
55555	2018	208	Onion	onion	NN
55555	2018	209	au	au	NNP
55555	2018	210	Fromage	Fromage	NNP
55555	2018	211	,	,	,
55555	2018	212	62	62	CD
55555	2018	213	New	new	JJ
55555	2018	214	Green	Green	NNP
55555	2018	215	Pea	Pea	NNP
55555	2018	216	,	,	,
55555	2018	217	62	62	CD
55555	2018	218	Split	Split	NNP
55555	2018	219	Pea	Pea	NNP
55555	2018	220	,	,	,
55555	2018	221	63	63	CD
55555	2018	222	Princess	Princess	NNP
55555	2018	223	,	,	,
55555	2018	224	64	64	CD
55555	2018	225	Potato	potato	NN
55555	2018	226	,	,	,
55555	2018	227	64	64	CD
55555	2018	228	German	german	JJ
55555	2018	229	Potato	Potato	NNP
55555	2018	230	,	,	,
55555	2018	231	64	64	CD
55555	2018	232	Potato	Potato	NNP
55555	2018	233	(	(	-LRB-
55555	2018	234	Flora	Flora	NNP
55555	2018	235	)	)	-RRB-
55555	2018	236	,	,	,
55555	2018	237	65	65	CD
55555	2018	238	Rice	Rice	NNP
55555	2018	239	and	and	CC
55555	2018	240	Tomato	Tomato	NNP
55555	2018	241	,	,	,
55555	2018	242	65	65	CD
55555	2018	243	Rice	Rice	NNP
55555	2018	244	-	-	HYPH
55555	2018	245	Okra	Okra	NNP
55555	2018	246	,	,	,
55555	2018	247	66	66	CD
55555	2018	248	Salsify	salsify	NN
55555	2018	249	(	(	-LRB-
55555	2018	250	Oyster	Oyster	NNP
55555	2018	251	Plant	Plant	NNP
55555	2018	252	)	)	-RRB-
55555	2018	253	,	,	,
55555	2018	254	66	66	CD
55555	2018	255	Spinach	Spinach	NNP
55555	2018	256	-	-	HYPH
55555	2018	257	Tomato	Tomato	NNP
55555	2018	258	,	,	,
55555	2018	259	67	67	CD
55555	2018	260	Sorrel	Sorrel	NNP
55555	2018	261	(	(	-LRB-
55555	2018	262	French	French	NNP
55555	2018	263	)	)	-RRB-
55555	2018	264	,	,	,
55555	2018	265	68	68	CD
55555	2018	266	Sorrel	Sorrel	NNP
55555	2018	267	(	(	-LRB-
55555	2018	268	German	German	NNP
55555	2018	269	)	)	-RRB-
55555	2018	270	,	,	,
55555	2018	271	68	68	CD
55555	2018	272	St.	St.	NNP
55555	2018	273	Germaine	Germaine	NNP
55555	2018	274	,	,	,
55555	2018	275	68	68	CD
55555	2018	276	Spaghetti	Spaghetti	NNP
55555	2018	277	,	,	,
55555	2018	278	69	69	CD
55555	2018	279	Scotch	Scotch	NNP
55555	2018	280	Broth	Broth	NNP
55555	2018	281	,	,	,
55555	2018	282	69	69	CD
55555	2018	283	Spanish	spanish	JJ
55555	2018	284	Tomato	Tomato	NNP
55555	2018	285	,	,	,
55555	2018	286	70	70	CD
55555	2018	287	Tomato	Tomato	NNP
55555	2018	288	-	-	HYPH
55555	2018	289	Tapioca	Tapioca	NNP
55555	2018	290	,	,	,
55555	2018	291	70	70	CD
55555	2018	292	Tomato	Tomato	NNP
55555	2018	293	and	and	CC
55555	2018	294	Corn	Corn	NNP
55555	2018	295	,	,	,
55555	2018	296	71	71	CD
55555	2018	297	Tomato	Tomato	NNP
55555	2018	298	-	-	HYPH
55555	2018	299	Macaroni	Macaroni	NNP
55555	2018	300	,	,	,
55555	2018	301	71	71	CD
55555	2018	302	Tomato	Tomato	NNP
55555	2018	303	,	,	,
55555	2018	304	71	71	CD
55555	2018	305	Tomato	Tomato	NNP
55555	2018	306	-	-	HYPH
55555	2018	307	Okra	Okra	NNP
55555	2018	308	,	,	,
55555	2018	309	71	71	CD
55555	2018	310	Mulligatawny	Mulligatawny	NNP
55555	2018	311	,	,	,
55555	2018	312	72	72	CD
55555	2018	313	Vegetable	vegetable	NN
55555	2018	314	No	no	NN
55555	2018	315	.	.	.
55555	2019	1	1	1	CD
55555	2019	2	,	,	,
55555	2019	3	72	72	CD
55555	2019	4	Vegetable	vegetable	NN
55555	2019	5	No	no	NN
55555	2019	6	.	.	.
55555	2020	1	2	2	CD
55555	2020	2	,	,	,
55555	2020	3	73	73	CD
55555	2020	4	Vegetable	vegetable	NN
55555	2020	5	No	no	NN
55555	2020	6	.	.	.
55555	2021	1	3	3	CD
55555	2021	2	,	,	,
55555	2021	3	73	73	CD
55555	2021	4	Vegetable	vegetable	NN
55555	2021	5	No	no	NN
55555	2021	6	.	.	.
55555	2022	1	4	4	CD
55555	2022	2	,	,	,
55555	2022	3	73	73	CD
55555	2022	4	Vegetable	vegetable	NN
55555	2022	5	No	no	NN
55555	2022	6	.	.	.
55555	2023	1	5	5	CD
55555	2023	2	,	,	,
55555	2023	3	74	74	CD
55555	2023	4	Vegetable	Vegetable	NNP
55555	2023	5	Marrow	Marrow	NNP
55555	2023	6	,	,	,
55555	2023	7	75	75	CD
55555	2023	8	VEGETABLES	vegetables	NN
55555	2023	9	Artichokes	artichoke	NNS
55555	2023	10	(	(	-LRB-
55555	2023	11	Jerusalem	Jerusalem	NNP
55555	2023	12	)	)	-RRB-
55555	2023	13	in	in	IN
55555	2023	14	Butter	Butter	NNP
55555	2023	15	,	,	,
55555	2023	16	79	79	CD
55555	2023	17	au	au	NNP
55555	2023	18	Gratin	Gratin	NNP
55555	2023	19	,	,	,
55555	2023	20	79	79	CD
55555	2023	21	with	with	IN
55555	2023	22	Tomato	Tomato	NNP
55555	2023	23	Sauce	Sauce	NNP
55555	2023	24	,	,	,
55555	2023	25	79	79	CD
55555	2023	26	with	with	IN
55555	2023	27	French	French	NNP
55555	2023	28	Sauce	Sauce	NNP
55555	2023	29	,	,	,
55555	2023	30	80	80	CD
55555	2023	31	Fritters	fritter	NNS
55555	2023	32	,	,	,
55555	2023	33	80	80	CD
55555	2023	34	Fried	fry	VBN
55555	2023	35	,	,	,
55555	2023	36	80	80	CD
55555	2023	37	French	french	JJ
55555	2023	38	Fried	Fried	NNP
55555	2023	39	,	,	,
55555	2023	40	80	80	CD
55555	2023	41	Tartare	tartare	NN
55555	2023	42	,	,	,
55555	2023	43	81	81	CD
55555	2023	44	Fried	fry	VBN
55555	2023	45	with	with	IN
55555	2023	46	Tomato	Tomato	NNP
55555	2023	47	Sauce	Sauce	NNP
55555	2023	48	,	,	,
55555	2023	49	81	81	CD
55555	2023	50	Lyonnaise	Lyonnaise	NNP
55555	2023	51	,	,	,
55555	2023	52	81	81	CD
55555	2023	53	Purée	Purée	NNP
55555	2023	54	,	,	,
55555	2023	55	81	81	CD
55555	2023	56	Newburg	Newburg	NNP
55555	2023	57	,	,	,
55555	2023	58	82	82	CD
55555	2023	59	Artichokes	Artichokes	NNP
55555	2023	60	(	(	-LRB-
55555	2023	61	Globe	Globe	NNP
55555	2023	62	)	)	-RRB-
55555	2023	63	,	,	,
55555	2023	64	82	82	CD
55555	2023	65	to	to	TO
55555	2023	66	steam	steam	NN
55555	2023	67	,	,	,
55555	2023	68	83	83	CD
55555	2023	69	to	to	TO
55555	2023	70	boil	boil	VB
55555	2023	71	,	,	,
55555	2023	72	83	83	CD
55555	2023	73	with	with	IN
55555	2023	74	Mushrooms	Mushrooms	NNPS
55555	2023	75	,	,	,
55555	2023	76	84	84	CD
55555	2023	77	Vinaigrette	vinaigrette	NN
55555	2023	78	,	,	,
55555	2023	79	84	84	CD
55555	2023	80	Fonds	fond	NNS
55555	2023	81	,	,	,
55555	2023	82	84	84	CD
55555	2023	83	Asparagus	Asparagus	NNP
55555	2023	84	,	,	,
55555	2023	85	85	85	CD
55555	2023	86	with	with	IN
55555	2023	87	White	White	NNP
55555	2023	88	Sauce	Sauce	NNP
55555	2023	89	,	,	,
55555	2023	90	85	85	CD
55555	2023	91	with	with	IN
55555	2023	92	Dutch	Dutch	NNP
55555	2023	93	Butter	Butter	NNP
55555	2023	94	,	,	,
55555	2023	95	85	85	CD
55555	2023	96	Tips	tip	NNS
55555	2023	97	,	,	,
55555	2023	98	86	86	CD
55555	2023	99	White	white	JJ
55555	2023	100	,	,	,
55555	2023	101	86	86	CD
55555	2023	102	Vinaigrette	Vinaigrette	NNP
55555	2023	103	,	,	,
55555	2023	104	86	86	CD
55555	2023	105	Fried	Fried	NNP
55555	2023	106	Tips	Tips	NNPS
55555	2023	107	,	,	,
55555	2023	108	86	86	CD
55555	2023	109	Tips	tip	NNS
55555	2023	110	with	with	IN
55555	2023	111	White	White	NNP
55555	2023	112	Sauce	Sauce	NNP
55555	2023	113	,	,	,
55555	2023	114	87	87	CD
55555	2023	115	in	in	IN
55555	2023	116	Bread	Bread	NNP
55555	2023	117	Cases	Cases	NNPS
55555	2023	118	,	,	,
55555	2023	119	87	87	CD
55555	2023	120	Escalloped	escallop	VBN
55555	2023	121	,	,	,
55555	2023	122	87	87	CD
55555	2023	123	Apples	apple	NNS
55555	2023	124	,	,	,
55555	2023	125	Griddled	griddle	VBN
55555	2023	126	,	,	,
55555	2023	127	88	88	CD
55555	2023	128	Apple	Apple	NNP
55555	2023	129	Fritters	Fritters	NNPS
55555	2023	130	,	,	,
55555	2023	131	88	88	CD
55555	2023	132	Bananas	Bananas	NNP
55555	2023	133	,	,	,
55555	2023	134	boiled	boil	VBN
55555	2023	135	,	,	,
55555	2023	136	88	88	CD
55555	2023	137	with	with	IN
55555	2023	138	Tomatoes	Tomatoes	NNP
55555	2023	139	,	,	,
55555	2023	140	88	88	CD
55555	2023	141	Banana	Banana	NNP
55555	2023	142	Fritters	Fritters	NNPS
55555	2023	143	,	,	,
55555	2023	144	89	89	CD
55555	2023	145	Boston	Boston	NNP
55555	2023	146	Beans	Beans	NNPS
55555	2023	147	,	,	,
55555	2023	148	89	89	CD
55555	2023	149	Beans	bean	NNS
55555	2023	150	,	,	,
55555	2023	151	Green	Green	NNP
55555	2023	152	String	String	NNP
55555	2023	153	,	,	,
55555	2023	154	90	90	CD
55555	2023	155	Golden	Golden	NNP
55555	2023	156	Wax	Wax	NNP
55555	2023	157	,	,	,
55555	2023	158	90	90	CD
55555	2023	159	French	french	JJ
55555	2023	160	,	,	,
55555	2023	161	90	90	CD
55555	2023	162	Deutschland	Deutschland	NNP
55555	2023	163	,	,	,
55555	2023	164	90	90	CD
55555	2023	165	Florentine	Florentine	NNP
55555	2023	166	,	,	,
55555	2023	167	91	91	CD
55555	2023	168	and	and	CC
55555	2023	169	Corn	Corn	NNP
55555	2023	170	,	,	,
55555	2023	171	91	91	CD
55555	2023	172	Italian	Italian	NNP
55555	2023	173	,	,	,
55555	2023	174	91	91	CD
55555	2023	175	Spanish	Spanish	NNP
55555	2023	176	,	,	,
55555	2023	177	92	92	CD
55555	2023	178	Lima	Lima	NNP
55555	2023	179	,	,	,
55555	2023	180	92	92	CD
55555	2023	181	Lima	Lima	NNP
55555	2023	182	Hollandaise	Hollandaise	NNP
55555	2023	183	,	,	,
55555	2023	184	93	93	CD
55555	2023	185	Lima	Lima	NNP
55555	2023	186	Creamed	Creamed	NNP
55555	2023	187	,	,	,
55555	2023	188	93	93	CD
55555	2023	189	Lima	Lima	NNP
55555	2023	190	Sauquetash	Sauquetash	NNP
55555	2023	191	,	,	,
55555	2023	192	93	93	CD
55555	2023	193	Beets	beet	NNS
55555	2023	194	,	,	,
55555	2023	195	94	94	CD
55555	2023	196	Creamed	cream	VBN
55555	2023	197	,	,	,
55555	2023	198	94	94	CD
55555	2023	199	Virginia	Virginia	NNP
55555	2023	200	,	,	,
55555	2023	201	94	94	CD
55555	2023	202	Piquant	piquant	NN
55555	2023	203	,	,	,
55555	2023	204	95	95	CD
55555	2023	205	German	german	JJ
55555	2023	206	,	,	,
55555	2023	207	95	95	CD
55555	2023	208	Pickled	pickle	VBN
55555	2023	209	,	,	,
55555	2023	210	95	95	CD
55555	2023	211	Brussels	Brussels	NNP
55555	2023	212	Sprouts	Sprouts	NNPS
55555	2023	213	,	,	,
55555	2023	214	96	96	CD
55555	2023	215	in	in	IN
55555	2023	216	Dutch	Dutch	NNP
55555	2023	217	Butter	Butter	NNP
55555	2023	218	,	,	,
55555	2023	219	96	96	CD
55555	2023	220	with	with	IN
55555	2023	221	Celery	Celery	NNP
55555	2023	222	,	,	,
55555	2023	223	96	96	CD
55555	2023	224	with	with	IN
55555	2023	225	Chestnuts	chestnut	NNS
55555	2023	226	,	,	,
55555	2023	227	97	97	CD
55555	2023	228	Lyonnaise	Lyonnaise	NNP
55555	2023	229	,	,	,
55555	2023	230	97	97	CD
55555	2023	231	Creamed	cream	VBN
55555	2023	232	,	,	,
55555	2023	233	97	97	CD
55555	2023	234	in	in	IN
55555	2023	235	Bread	Bread	NNP
55555	2023	236	Cases	case	NNS
55555	2023	237	,	,	,
55555	2023	238	97	97	CD
55555	2023	239	Cabbage	cabbage	NN
55555	2023	240	,	,	,
55555	2023	241	98	98	CD
55555	2023	242	New	New	NNP
55555	2023	243	England	England	NNP
55555	2023	244	,	,	,
55555	2023	245	98	98	CD
55555	2023	246	Western	western	JJ
55555	2023	247	,	,	,
55555	2023	248	98	98	CD
55555	2023	249	Sarmas	Sarmas	NNPS
55555	2023	250	,	,	,
55555	2023	251	99	99	CD
55555	2023	252	Lichtenstein	Lichtenstein	NNP
55555	2023	253	,	,	,
55555	2023	254	99	99	CD
55555	2023	255	Lady	Lady	NNP
55555	2023	256	,	,	,
55555	2023	257	100	100	CD
55555	2023	258	Cold	Cold	NNP
55555	2023	259	Slaw	Slaw	NNP
55555	2023	260	,	,	,
55555	2023	261	100	100	CD
55555	2023	262	German	german	JJ
55555	2023	263	Red	Red	NNP
55555	2023	264	,	,	,
55555	2023	265	100	100	CD
55555	2023	266	Hungarian	hungarian	JJ
55555	2023	267	,	,	,
55555	2023	268	100	100	CD
55555	2023	269	Pickled	Pickled	NNP
55555	2023	270	Red	Red	NNP
55555	2023	271	,	,	,
55555	2023	272	101	101	CD
55555	2023	273	Carrots	Carrots	NNP
55555	2023	274	,	,	,
55555	2023	275	Creamed	Creamed	NNP
55555	2023	276	,	,	,
55555	2023	277	101	101	CD
55555	2023	278	with	with	IN
55555	2023	279	Potatoes	Potatoes	NNP
55555	2023	280	,	,	,
55555	2023	281	102	102	CD
55555	2023	282	Sauté	Sauté	NNP
55555	2023	283	,	,	,
55555	2023	284	102	102	CD
55555	2023	285	Glorified	glorify	VBN
55555	2023	286	,	,	,
55555	2023	287	102	102	CD
55555	2023	288	Glazed	Glazed	NNP
55555	2023	289	,	,	,
55555	2023	290	103	103	CD
55555	2023	291	Delmonico	Delmonico	NNP
55555	2023	292	,	,	,
55555	2023	293	103	103	CD
55555	2023	294	Soufflé	Soufflé	NNP
55555	2023	295	,	,	,
55555	2023	296	104	104	CD
55555	2023	297	Cauliflower	Cauliflower	NNP
55555	2023	298	,	,	,
55555	2023	299	104	104	CD
55555	2023	300	Creamed	Creamed	NNP
55555	2023	301	,	,	,
55555	2023	302	104	104	CD
55555	2023	303	au	au	NNP
55555	2023	304	Gratin	Gratin	NNP
55555	2023	305	,	,	,
55555	2023	306	105	105	CD
55555	2023	307	German	german	JJ
55555	2023	308	,	,	,
55555	2023	309	105	105	CD
55555	2023	310	Italian	italian	JJ
55555	2023	311	,	,	,
55555	2023	312	105	105	CD
55555	2023	313	Fritters	fritter	NNS
55555	2023	314	,	,	,
55555	2023	315	105	105	CD
55555	2023	316	Celery	Celery	NNP
55555	2023	317	,	,	,
55555	2023	318	Creamed	Creamed	NNP
55555	2023	319	,	,	,
55555	2023	320	106	106	CD
55555	2023	321	in	in	IN
55555	2023	322	Brown	Brown	NNP
55555	2023	323	Sauce	Sauce	NNP
55555	2023	324	,	,	,
55555	2023	325	106	106	CD
55555	2023	326	in	in	IN
55555	2023	327	Casserole	Casserole	NNP
55555	2023	328	,	,	,
55555	2023	329	106	106	CD
55555	2023	330	Baked	Baked	NNP
55555	2023	331	,	,	,
55555	2023	332	107	107	CD
55555	2023	333	Cêpes	Cêpes	NNPS
55555	2023	334	,	,	,
55555	2023	335	107	107	CD
55555	2023	336	Corn	Corn	NNP
55555	2023	337	,	,	,
55555	2023	338	Boiled	Boiled	NNP
55555	2023	339	,	,	,
55555	2023	340	108	108	CD
55555	2023	341	Roasted	roast	VBN
55555	2023	342	,	,	,
55555	2023	343	108	108	CD
55555	2023	344	Pudding	Pudding	NNP
55555	2023	345	,	,	,
55555	2023	346	108	108	CD
55555	2023	347	in	in	IN
55555	2023	348	Cases	case	NNS
55555	2023	349	,	,	,
55555	2023	350	108	108	CD
55555	2023	351	Creole	Creole	NNP
55555	2023	352	,	,	,
55555	2023	353	109	109	CD
55555	2023	354	and	and	CC
55555	2023	355	Tomato	Tomato	NNP
55555	2023	356	Pie	Pie	NNP
55555	2023	357	,	,	,
55555	2023	358	109	109	CD
55555	2023	359	Chowder	Chowder	NNP
55555	2023	360	,	,	,
55555	2023	361	109	109	CD
55555	2023	362	Rhode	Rhode	NNP
55555	2023	363	Island	Island	NNP
55555	2023	364	Escallop	Escallop	NNP
55555	2023	365	,	,	,
55555	2023	366	110	110	CD
55555	2023	367	Cucumbers	Cucumbers	NNPS
55555	2023	368	,	,	,
55555	2023	369	Stewed	stew	VBN
55555	2023	370	,	,	,
55555	2023	371	110	110	CD
55555	2023	372	Stuffed	stuff	VBN
55555	2023	373	,	,	,
55555	2023	374	110	110	CD
55555	2023	375	Egg	Egg	NNP
55555	2023	376	Plant	Plant	NNP
55555	2023	377	with	with	IN
55555	2023	378	Sauce	Sauce	NNP
55555	2023	379	Tartare	Tartare	NNP
55555	2023	380	,	,	,
55555	2023	381	111	111	CD
55555	2023	382	with	with	IN
55555	2023	383	Tomato	Tomato	NNP
55555	2023	384	Sauce	Sauce	NNP
55555	2023	385	,	,	,
55555	2023	386	111	111	CD
55555	2023	387	Endive	Endive	NNP
55555	2023	388	,	,	,
55555	2023	389	Creamed	Creamed	NNP
55555	2023	390	,	,	,
55555	2023	391	111	111	CD
55555	2023	392	Kohlrabi	Kohlrabi	NNP
55555	2023	393	,	,	,
55555	2023	394	112	112	CD
55555	2023	395	au	au	NNP
55555	2023	396	Gratin	Gratin	NNP
55555	2023	397	,	,	,
55555	2023	398	112	112	CD
55555	2023	399	Lentils	Lentils	NNP
55555	2023	400	,	,	,
55555	2023	401	Egyptian	Egyptian	NNP
55555	2023	402	,	,	,
55555	2023	403	112	112	CD
55555	2023	404	German	german	JJ
55555	2023	405	,	,	,
55555	2023	406	113	113	CD
55555	2023	407	Lentil	Lentil	NNP
55555	2023	408	Pie	Pie	NNP
55555	2023	409	,	,	,
55555	2023	410	112	112	CD
55555	2023	411	Leeks	Leeks	NNP
55555	2023	412	,	,	,
55555	2023	413	113	113	CD
55555	2023	414	Mushrooms	Mushrooms	NNPS
55555	2023	415	,	,	,
55555	2023	416	114	114	CD
55555	2023	417	Stewed	stew	VBN
55555	2023	418	,	,	,
55555	2023	419	114	114	CD
55555	2023	420	German	german	JJ
55555	2023	421	,	,	,
55555	2023	422	114	114	CD
55555	2023	423	Newburg	Newburg	NNP
55555	2023	424	,	,	,
55555	2023	425	115	115	CD
55555	2023	426	on	on	IN
55555	2023	427	Toast	Toast	NNP
55555	2023	428	,	,	,
55555	2023	429	115	115	CD
55555	2023	430	Grilled	grill	VBN
55555	2023	431	,	,	,
55555	2023	432	116	116	CD
55555	2023	433	Sur	Sur	NNP
55555	2023	434	Cloche	Cloche	NNP
55555	2023	435	,	,	,
55555	2023	436	116	116	CD
55555	2023	437	in	in	IN
55555	2023	438	Casserole	Casserole	NNP
55555	2023	439	,	,	,
55555	2023	440	116	116	CD
55555	2023	441	Filled	fill	VBN
55555	2023	442	,	,	,
55555	2023	443	117	117	CD
55555	2023	444	with	with	IN
55555	2023	445	Truffles	truffle	NNS
55555	2023	446	,	,	,
55555	2023	447	117	117	CD
55555	2023	448	with	with	IN
55555	2023	449	Peas	Peas	NNP
55555	2023	450	,	,	,
55555	2023	451	117	117	CD
55555	2023	452	with	with	IN
55555	2023	453	Onions	Onions	NNPS
55555	2023	454	,	,	,
55555	2023	455	117	117	CD
55555	2023	456	with	with	IN
55555	2023	457	Egg	Egg	NNP
55555	2023	458	,	,	,
55555	2023	459	118	118	CD
55555	2023	460	Canned	Canned	NNP
55555	2023	461	,	,	,
55555	2023	462	118	118	CD
55555	2023	463	Czarina	Czarina	NNP
55555	2023	464	,	,	,
55555	2023	465	119	119	CD
55555	2023	466	Mushroom	Mushroom	NNP
55555	2023	467	and	and	CC
55555	2023	468	Chestnut	Chestnut	NNP
55555	2023	469	Ragout	Ragout	NNP
55555	2023	470	,	,	,
55555	2023	471	115	115	CD
55555	2023	472	Loaf	Loaf	NNS
55555	2023	473	,	,	,
55555	2023	474	119	119	CD
55555	2023	475	Okra	okra	NN
55555	2023	476	,	,	,
55555	2023	477	Stewed	Stewed	NNP
55555	2023	478	,	,	,
55555	2023	479	120	120	CD
55555	2023	480	Okra	okra	NN
55555	2023	481	and	and	CC
55555	2023	482	Grilled	Grilled	NNP
55555	2023	483	Tomatoes	Tomatoes	NNPS
55555	2023	484	,	,	,
55555	2023	485	120	120	CD
55555	2023	486	with	with	IN
55555	2023	487	Tomato	Tomato	NNP
55555	2023	488	Sauce	Sauce	NNP
55555	2023	489	,	,	,
55555	2023	490	120	120	CD
55555	2023	491	and	and	CC
55555	2023	492	Tomato	Tomato	NNP
55555	2023	493	Escallop	Escallop	NNP
55555	2023	494	,	,	,
55555	2023	495	120	120	CD
55555	2023	496	Onions	Onions	NNPS
55555	2023	497	,	,	,
55555	2023	498	Boiled	Boiled	NNP
55555	2023	499	,	,	,
55555	2023	500	121	121	CD
55555	2023	501	Creamed	cream	VBN
55555	2023	502	,	,	,
55555	2023	503	121	121	CD
55555	2023	504	with	with	IN
55555	2023	505	Brown	Brown	NNP
55555	2023	506	Sauce	Sauce	NNP
55555	2023	507	,	,	,
55555	2023	508	121	121	CD
55555	2023	509	au	au	NNP
55555	2023	510	Gratin	Gratin	NNP
55555	2023	511	,	,	,
55555	2023	512	122	122	CD
55555	2023	513	with	with	IN
55555	2023	514	Cheese	Cheese	NNP
55555	2023	515	,	,	,
55555	2023	516	122	122	CD
55555	2023	517	Escalloped	Escalloped	NNP
55555	2023	518	,	,	,
55555	2023	519	122	122	CD
55555	2023	520	Baked	bake	VBN
55555	2023	521	with	with	IN
55555	2023	522	Chestnuts	chestnut	NNS
55555	2023	523	,	,	,
55555	2023	524	122	122	CD
55555	2023	525	Soufflé	Soufflé	NNP
55555	2023	526	,	,	,
55555	2023	527	123	123	CD
55555	2023	528	Bordeaux	Bordeaux	NNP
55555	2023	529	,	,	,
55555	2023	530	123	123	CD
55555	2023	531	and	and	CC
55555	2023	532	Tomato	Tomato	NNP
55555	2023	533	Escallop	Escallop	NNP
55555	2023	534	,	,	,
55555	2023	535	124	124	CD
55555	2023	536	Beatrice	Beatrice	NNP
55555	2023	537	,	,	,
55555	2023	538	124	124	CD
55555	2023	539	Stuffed	Stuffed	NNP
55555	2023	540	,	,	,
55555	2023	541	124	124	CD
55555	2023	542	Fried	fry	VBN
55555	2023	543	,	,	,
55555	2023	544	125	125	CD
55555	2023	545	French	French	NNP
55555	2023	546	Fried	Fried	NNP
55555	2023	547	,	,	,
55555	2023	548	125	125	CD
55555	2023	549	in	in	IN
55555	2023	550	Potato	Potato	NNP
55555	2023	551	Cradles	Cradles	NNPS
55555	2023	552	,	,	,
55555	2023	553	126	126	CD
55555	2023	554	Small	small	JJ
55555	2023	555	,	,	,
55555	2023	556	126	126	CD
55555	2023	557	Glazed	Glazed	NNP
55555	2023	558	,	,	,
55555	2023	559	126	126	CD
55555	2023	560	and	and	CC
55555	2023	561	Apples	Apples	NNPS
55555	2023	562	,	,	,
55555	2023	563	126	126	CD
55555	2023	564	Parsnips	Parsnips	NNPS
55555	2023	565	,	,	,
55555	2023	566	Boiled	Boiled	NNP
55555	2023	567	,	,	,
55555	2023	568	127	127	CD
55555	2023	569	in	in	IN
55555	2023	570	Butter	Butter	NNP
55555	2023	571	,	,	,
55555	2023	572	127	127	CD
55555	2023	573	Fried	fry	VBN
55555	2023	574	,	,	,
55555	2023	575	127	127	CD
55555	2023	576	French	French	NNP
55555	2023	577	Fried	Fried	NNP
55555	2023	578	,	,	,
55555	2023	579	127	127	CD
55555	2023	580	Broiled	broil	VBN
55555	2023	581	,	,	,
55555	2023	582	128	128	CD
55555	2023	583	Peas	Peas	NNPS
55555	2023	584	,	,	,
55555	2023	585	Green	Green	NNP
55555	2023	586	,	,	,
55555	2023	587	128	128	CD
55555	2023	588	Paysanne	Paysanne	NNP
55555	2023	589	,	,	,
55555	2023	590	128	128	CD
55555	2023	591	Canned	Canned	NNP
55555	2023	592	,	,	,
55555	2023	593	128	128	CD
55555	2023	594	with	with	IN
55555	2023	595	Onion	Onion	NNP
55555	2023	596	,	,	,
55555	2023	597	128	128	CD
55555	2023	598	Peppers	Peppers	NNPS
55555	2023	599	,	,	,
55555	2023	600	Stuffed	Stuffed	NNP
55555	2023	601	,	,	,
55555	2023	602	129	129	CD
55555	2023	603	with	with	IN
55555	2023	604	Mushrooms	Mushrooms	NNPS
55555	2023	605	,	,	,
55555	2023	606	129	129	CD
55555	2023	607	with	with	IN
55555	2023	608	Rice	Rice	NNP
55555	2023	609	,	,	,
55555	2023	610	129	129	CD
55555	2023	611	with	with	IN
55555	2023	612	Egg	Egg	NNP
55555	2023	613	,	,	,
55555	2023	614	130	130	CD
55555	2023	615	with	with	IN
55555	2023	616	Corn	Corn	NNP
55555	2023	617	,	,	,
55555	2023	618	130	130	CD
55555	2023	619	Escalloped	escallop	VBN
55555	2023	620	with	with	IN
55555	2023	621	Corn	Corn	NNP
55555	2023	622	,	,	,
55555	2023	623	130	130	CD
55555	2023	624	Fried	fry	VBN
55555	2023	625	,	,	,
55555	2023	626	131	131	CD
55555	2023	627	Pimentos	Pimentos	NNP
55555	2023	628	,	,	,
55555	2023	629	Creamed	Creamed	NNP
55555	2023	630	,	,	,
55555	2023	631	131	131	CD
55555	2023	632	Rolled	roll	VBN
55555	2023	633	,	,	,
55555	2023	634	131	131	CD
55555	2023	635	with	with	IN
55555	2023	636	Okra	Okra	NNP
55555	2023	637	,	,	,
55555	2023	638	132	132	CD
55555	2023	639	with	with	IN
55555	2023	640	Tomato	Tomato	NNP
55555	2023	641	,	,	,
55555	2023	642	132	132	CD
55555	2023	643	Potatoes	Potatoes	NNPS
55555	2023	644	,	,	,
55555	2023	645	132	132	CD
55555	2023	646	Mashed	Mashed	NNP
55555	2023	647	,	,	,
55555	2023	648	133	133	CD
55555	2023	649	in	in	IN
55555	2023	650	cases	case	NNS
55555	2023	651	,	,	,
55555	2023	652	133	133	CD
55555	2023	653	Soufflé	Soufflé	NNP
55555	2023	654	,	,	,
55555	2023	655	134	134	CD
55555	2023	656	Riced	rice	VBN
55555	2023	657	,	,	,
55555	2023	658	134	134	CD
55555	2023	659	Mashed	mash	VBN
55555	2023	660	with	with	IN
55555	2023	661	Onion	onion	NN
55555	2023	662	,	,	,
55555	2023	663	135	135	CD
55555	2023	664	Baked	Baked	NNP
55555	2023	665	,	,	,
55555	2023	666	135	135	CD
55555	2023	667	Roast	Roast	NNP
55555	2023	668	,	,	,
55555	2023	669	135	135	CD
55555	2023	670	Denver	Denver	NNP
55555	2023	671	,	,	,
55555	2023	672	135	135	CD
55555	2023	673	Broiled	broil	VBN
55555	2023	674	,	,	,
55555	2023	675	136	136	CD
55555	2023	676	Fried	Fried	NNP
55555	2023	677	Soufflé	Soufflé	NNP
55555	2023	678	,	,	,
55555	2023	679	136	136	CD
55555	2023	680	Whole	Whole	NNP
55555	2023	681	Fried	fry	VBN
55555	2023	682	,	,	,
55555	2023	683	136	136	CD
55555	2023	684	French	French	NNP
55555	2023	685	Fried	Fried	NNP
55555	2023	686	,	,	,
55555	2023	687	137	137	CD
55555	2023	688	Parisian	parisian	JJ
55555	2023	689	,	,	,
55555	2023	690	137	137	CD
55555	2023	691	Lyonnaise	Lyonnaise	NNP
55555	2023	692	,	,	,
55555	2023	693	138	138	CD
55555	2023	694	German	german	JJ
55555	2023	695	Fried	Fried	NNP
55555	2023	696	,	,	,
55555	2023	697	138	138	CD
55555	2023	698	Creamed	cream	VBN
55555	2023	699	,	,	,
55555	2023	700	139	139	CD
55555	2023	701	Escalloped	Escalloped	NNP
55555	2023	702	,	,	,
55555	2023	703	139	139	CD
55555	2023	704	Delmonico	Delmonico	NNP
55555	2023	705	,	,	,
55555	2023	706	140	140	CD
55555	2023	707	Oak	Oak	NNP
55555	2023	708	Hill	Hill	NNP
55555	2023	709	,	,	,
55555	2023	710	140	140	CD
55555	2023	711	Heilbronn	Heilbronn	NNP
55555	2023	712	,	,	,
55555	2023	713	140	140	CD
55555	2023	714	Curried	curry	VBN
55555	2023	715	,	,	,
55555	2023	716	142	142	CD
55555	2023	717	Rennequin	Rennequin	NNP
55555	2023	718	,	,	,
55555	2023	719	142	142	NNP
55555	2023	720	and	and	CC
55555	2023	721	Cheese	Cheese	NNP
55555	2023	722	,	,	,
55555	2023	723	143	143	CD
55555	2023	724	Escallop	Escallop	NNP
55555	2023	725	with	with	IN
55555	2023	726	Onion	onion	NN
55555	2023	727	,	,	,
55555	2023	728	143	143	CD
55555	2023	729	New	New	NNPS
55555	2023	730	,	,	,
55555	2023	731	in	in	IN
55555	2023	732	Butter	Butter	NNP
55555	2023	733	,	,	,
55555	2023	734	143	143	CD
55555	2023	735	Creamed	Creamed	NNP
55555	2023	736	New	New	NNP
55555	2023	737	,	,	,
55555	2023	738	144	144	CD
55555	2023	739	Baked	Baked	NNP
55555	2023	740	New	New	NNP
55555	2023	741	,	,	,
55555	2023	742	144	144	CD
55555	2023	743	Mock	Mock	NNP
55555	2023	744	New	New	NNP
55555	2023	745	,	,	,
55555	2023	746	144	144	CD
55555	2023	747	Potato	Potato	NNP
55555	2023	748	Fritters	Fritters	NNPS
55555	2023	749	,	,	,
55555	2023	750	134	134	CD
55555	2023	751	Straws	Straws	NNP
55555	2023	752	,	,	,
55555	2023	753	137	137	CD
55555	2023	754	Cradles	cradle	NNS
55555	2023	755	,	,	,
55555	2023	756	138	138	CD
55555	2023	757	Savoury	Savoury	NNP
55555	2023	758	,	,	,
55555	2023	759	139	139	CD
55555	2023	760	Cakes	Cakes	NNPS
55555	2023	761	,	,	,
55555	2023	762	141	141	CD
55555	2023	763	Hash	Hash	NNP
55555	2023	764	,	,	,
55555	2023	765	141	141	CD
55555	2023	766	Omelet	Omelet	NNP
55555	2023	767	,	,	,
55555	2023	768	141	141	CD
55555	2023	769	Fricassee	Fricassee	NNP
55555	2023	770	,	,	,
55555	2023	771	142	142	CD
55555	2023	772	Saratoga	Saratoga	NNP
55555	2023	773	Chips	chip	NNS
55555	2023	774	,	,	,
55555	2023	775	137	137	CD
55555	2023	776	Sweet	Sweet	NNP
55555	2023	777	Potatoes	Potatoes	NNPS
55555	2023	778	,	,	,
55555	2023	779	Boiled	Boiled	NNP
55555	2023	780	,	,	,
55555	2023	781	145	145	CD
55555	2023	782	Baked	bake	VBD
55555	2023	783	,	,	,
55555	2023	784	145	145	CD
55555	2023	785	Mashed	mash	VBD
55555	2023	786	,	,	,
55555	2023	787	145	145	CD
55555	2023	788	Soufflé	Soufflé	NNP
55555	2023	789	,	,	,
55555	2023	790	145	145	CD
55555	2023	791	Escalloped	escallop	VBD
55555	2023	792	,	,	,
55555	2023	793	146	146	CD
55555	2023	794	Stuffed	Stuffed	NNP
55555	2023	795	,	,	,
55555	2023	796	146	146	CD
55555	2023	797	Maryland	Maryland	NNP
55555	2023	798	,	,	,
55555	2023	799	147	147	CD
55555	2023	800	Candied	candy	VBD
55555	2023	801	,	,	,
55555	2023	802	148	148	CD
55555	2023	803	Griddled	griddle	VBN
55555	2023	804	,	,	,
55555	2023	805	148	148	CD
55555	2023	806	Fried	fry	VBN
55555	2023	807	,	,	,
55555	2023	808	148	148	CD
55555	2023	809	French	french	JJ
55555	2023	810	Fried	Fried	NNP
55555	2023	811	,	,	,
55555	2023	812	148	148	CD
55555	2023	813	Glazed	Glazed	NNP
55555	2023	814	,	,	,
55555	2023	815	149	149	CD
55555	2023	816	Sweet	Sweet	NNP
55555	2023	817	Potato	Potato	NNP
55555	2023	818	Pie	Pie	NNP
55555	2023	819	,	,	,
55555	2023	820	146	146	CD
55555	2023	821	Texas	Texas	NNP
55555	2023	822	,	,	,
55555	2023	823	147	147	CD
55555	2023	824	Salsify	salsify	NN
55555	2023	825	(	(	-LRB-
55555	2023	826	Oyster	Oyster	NNP
55555	2023	827	Plant	Plant	NNP
55555	2023	828	)	)	-RRB-
55555	2023	829	,	,	,
55555	2023	830	149	149	CD
55555	2023	831	English	English	NNP
55555	2023	832	,	,	,
55555	2023	833	149	149	CD
55555	2023	834	in	in	IN
55555	2023	835	Coquilles	Coquilles	NNP
55555	2023	836	,	,	,
55555	2023	837	149	149	CD
55555	2023	838	Escalloped	escallop	VBN
55555	2023	839	,	,	,
55555	2023	840	150	150	CD
55555	2023	841	Tartare	tartare	NN
55555	2023	842	,	,	,
55555	2023	843	150	150	CD
55555	2023	844	Black	Black	NNP
55555	2023	845	,	,	,
55555	2023	846	150	150	CD
55555	2023	847	Spinach	spinach	NN
55555	2023	848	,	,	,
55555	2023	849	150	150	CD
55555	2023	850	German	german	JJ
55555	2023	851	,	,	,
55555	2023	852	151	151	CD
55555	2023	853	with	with	IN
55555	2023	854	White	White	NNP
55555	2023	855	Sauce	Sauce	NNP
55555	2023	856	,	,	,
55555	2023	857	151	151	CD
55555	2023	858	with	with	IN
55555	2023	859	Rhubarb	Rhubarb	NNP
55555	2023	860	,	,	,
55555	2023	861	151	151	CD
55555	2023	862	Italian	italian	JJ
55555	2023	863	,	,	,
55555	2023	864	152	152	CD
55555	2023	865	Novelty	Novelty	NNP
55555	2023	866	,	,	,
55555	2023	867	152	152	CD
55555	2023	868	Soufflé	Soufflé	NNP
55555	2023	869	,	,	,
55555	2023	870	152	152	CD
55555	2023	871	Squash	Squash	NNP
55555	2023	872	,	,	,
55555	2023	873	Baked	Baked	NNP
55555	2023	874	,	,	,
55555	2023	875	153	153	CD
55555	2023	876	California	California	NNP
55555	2023	877	,	,	,
55555	2023	878	153	153	CD
55555	2023	879	Tomatoes	Tomatoes	NNPS
55555	2023	880	,	,	,
55555	2023	881	Stewed	Stewed	NNP
55555	2023	882	,	,	,
55555	2023	883	153	153	CD
55555	2023	884	Escalloped	Escalloped	NNP
55555	2023	885	,	,	,
55555	2023	886	154	154	CD
55555	2023	887	Breaded	bread	VBN
55555	2023	888	,	,	,
55555	2023	889	154	154	CD
55555	2023	890	Fried	fry	VBN
55555	2023	891	,	,	,
55555	2023	892	154	154	CD
55555	2023	893	Devilled	devil	VBD
55555	2023	894	,	,	,
55555	2023	895	155	155	CD
55555	2023	896	Creamed	cream	VBN
55555	2023	897	,	,	,
55555	2023	898	155	155	CD
55555	2023	899	Baked	bake	VBN
55555	2023	900	with	with	IN
55555	2023	901	Mushrooms	Mushrooms	NNPS
55555	2023	902	,	,	,
55555	2023	903	156	156	CD
55555	2023	904	with	with	IN
55555	2023	905	Nut	Nut	NNP
55555	2023	906	Force	Force	NNP
55555	2023	907	-	-	HYPH
55555	2023	908	meat	meat	NNP
55555	2023	909	,	,	,
55555	2023	910	156	156	CD
55555	2023	911	Stuffed	stuff	VBN
55555	2023	912	with	with	IN
55555	2023	913	Egg	Egg	NNP
55555	2023	914	and	and	CC
55555	2023	915	Peppers	Peppers	NNPS
55555	2023	916	,	,	,
55555	2023	917	156	156	CD
55555	2023	918	Baked	bake	VBN
55555	2023	919	with	with	IN
55555	2023	920	Peppers	Peppers	NNPS
55555	2023	921	,	,	,
55555	2023	922	156	156	CD
55555	2023	923	Filled	fill	VBN
55555	2023	924	with	with	IN
55555	2023	925	Egg	Egg	NNP
55555	2023	926	,	,	,
55555	2023	927	157	157	CD
55555	2023	928	Stuffed	stuff	VBN
55555	2023	929	with	with	IN
55555	2023	930	Spinach	Spinach	NNP
55555	2023	931	,	,	,
55555	2023	932	157	157	CD
55555	2023	933	with	with	IN
55555	2023	934	Macaroni	Macaroni	NNP
55555	2023	935	,	,	,
55555	2023	936	158	158	CD
55555	2023	937	and	and	CC
55555	2023	938	Onion	Onion	NNP
55555	2023	939	,	,	,
55555	2023	940	158	158	CD
55555	2023	941	Casino	Casino	NNP
55555	2023	942	,	,	,
55555	2023	943	159	159	CD
55555	2023	944	Indienne	Indienne	NNP
55555	2023	945	,	,	,
55555	2023	946	159	159	CD
55555	2023	947	with	with	IN
55555	2023	948	Eggs	Eggs	NNP
55555	2023	949	,	,	,
55555	2023	950	159	159	CD
55555	2023	951	Curried	curry	VBN
55555	2023	952	,	,	,
55555	2023	953	159	159	CD
55555	2023	954	Savoury	Savoury	NNP
55555	2023	955	,	,	,
55555	2023	956	160	160	CD
55555	2023	957	Creole	Creole	NNP
55555	2023	958	,	,	,
55555	2023	959	160	160	CD
55555	2023	960	and	and	CC
55555	2023	961	Hominy	Hominy	NNP
55555	2023	962	,	,	,
55555	2023	963	161	161	CD
55555	2023	964	Loaf	Loaf	NNP
55555	2023	965	,	,	,
55555	2023	966	160	160	CD
55555	2023	967	American	American	NNP
55555	2023	968	Rarebit	Rarebit	NNP
55555	2023	969	,	,	,
55555	2023	970	158	158	CD
55555	2023	971	Turnips	turnip	NNS
55555	2023	972	,	,	,
55555	2023	973	Stewed	Stewed	NNP
55555	2023	974	,	,	,
55555	2023	975	161	161	CD
55555	2023	976	Mashed	Mashed	NNP
55555	2023	977	,	,	,
55555	2023	978	162	162	CD
55555	2023	979	with	with	IN
55555	2023	980	Potato	Potato	NNP
55555	2023	981	,	,	,
55555	2023	982	162	162	CD
55555	2023	983	au	au	NNP
55555	2023	984	Gratin	Gratin	NNP
55555	2023	985	,	,	,
55555	2023	986	162	162	CD
55555	2023	987	Ragout	ragout	NN
55555	2023	988	of	of	IN
55555	2023	989	,	,	,
55555	2023	990	162	162	CD
55555	2023	991	Parisian	parisian	JJ
55555	2023	992	,	,	,
55555	2023	993	163	163	CD
55555	2023	994	Teltower	Teltower	NNP
55555	2023	995	Rübchen	Rübchen	NNP
55555	2023	996	,	,	,
55555	2023	997	163	163	CD
55555	2023	998	VEGETABLE	VEGETABLE	NNP
55555	2023	999	COMBINATIONS	COMBINATIONS	NNP
55555	2023	1000	Chop	Chop	NNP
55555	2023	1001	Suey	Suey	NNP
55555	2023	1002	,	,	,
55555	2023	1003	167	167	CD
55555	2023	1004	Colcannon	Colcannon	NNP
55555	2023	1005	,	,	,
55555	2023	1006	167	167	CD
55555	2023	1007	Macedoine	macedoine	NN
55555	2023	1008	of	of	IN
55555	2023	1009	Vegetables	Vegetables	NNPS
55555	2023	1010	,	,	,
55555	2023	1011	167	167	CD
55555	2023	1012	Canned	can	VBN
55555	2023	1013	,	,	,
55555	2023	1014	168	168	CD
55555	2023	1015	Vegetable	Vegetable	NNP
55555	2023	1016	Chowder	Chowder	NNP
55555	2023	1017	,	,	,
55555	2023	1018	168	168	CD
55555	2023	1019	Hash	Hash	NNP
55555	2023	1020	,	,	,
55555	2023	1021	169	169	CD
55555	2023	1022	Stew	stew	NN
55555	2023	1023	,	,	,
55555	2023	1024	169	169	CD
55555	2023	1025	Casserole	Casserole	NNS
55555	2023	1026	,	,	,
55555	2023	1027	170	170	CD
55555	2023	1028	Ragout	ragout	NN
55555	2023	1029	,	,	,
55555	2023	1030	171	171	CD
55555	2023	1031	Vegetable	Vegetable	NNP
55555	2023	1032	Pie	Pie	NNP
55555	2023	1033	St.	St.	NNP
55555	2023	1034	Georges	Georges	NNP
55555	2023	1035	,	,	,
55555	2023	1036	169	169	CD
55555	2023	1037	Bordeaux	bordeaux	JJ
55555	2023	1038	,	,	,
55555	2023	1039	171	171	CD
55555	2023	1040	New	New	NNP
55555	2023	1041	Orleans	Orleans	NNP
55555	2023	1042	Stew	Stew	NNP
55555	2023	1043	,	,	,
55555	2023	1044	172	172	CD
55555	2023	1045	Curry	Curry	NNP
55555	2023	1046	,	,	,
55555	2023	1047	Indian	Indian	NNP
55555	2023	1048	,	,	,
55555	2023	1049	172	172	CD
55555	2023	1050	Lentils	lentil	NNS
55555	2023	1051	,	,	,
55555	2023	1052	173	173	CD
55555	2023	1053	Succotash	Succotash	NNP
55555	2023	1054	,	,	,
55555	2023	1055	173	173	CD
55555	2023	1056	Creole	Creole	NNP
55555	2023	1057	,	,	,
55555	2023	1058	173	173	CD
55555	2023	1059	Various	various	JJ
55555	2023	1060	,	,	,
55555	2023	1061	174	174	CD
55555	2023	1062	NUT	NUT	NNP
55555	2023	1063	DISHES	DISHES	NNP
55555	2023	1064	Chestnuts	Chestnuts	NNPS
55555	2023	1065	,	,	,
55555	2023	1066	Italian	Italian	NNP
55555	2023	1067	,	,	,
55555	2023	1068	177	177	CD
55555	2023	1069	Purée	Purée	NNP
55555	2023	1070	,	,	,
55555	2023	1071	177	177	CD
55555	2023	1072	Peanut	Peanut	NNP
55555	2023	1073	Purée	Purée	NNP
55555	2023	1074	,	,	,
55555	2023	1075	178	178	CD
55555	2023	1076	Michaelmas	Michaelmas	NNP
55555	2023	1077	Loaf	Loaf	NNP
55555	2023	1078	,	,	,
55555	2023	1079	178	178	CD
55555	2023	1080	Christmas	Christmas	NNP
55555	2023	1081	Loaf	Loaf	NNP
55555	2023	1082	,	,	,
55555	2023	1083	178	178	CD
55555	2023	1084	Nut	Nut	NNP
55555	2023	1085	and	and	CC
55555	2023	1086	Barley	Barley	NNP
55555	2023	1087	Loaf	Loaf	NNP
55555	2023	1088	(	(	-LRB-
55555	2023	1089	Roast	Roast	NNP
55555	2023	1090	)	)	-RRB-
55555	2023	1091	,	,	,
55555	2023	1092	179	179	CD
55555	2023	1093	Nut	Nut	NNP
55555	2023	1094	and	and	CC
55555	2023	1095	Barley	Barley	NNP
55555	2023	1096	Loaf	Loaf	NNP
55555	2023	1097	(	(	-LRB-
55555	2023	1098	Steamed	Steamed	NNP
55555	2023	1099	)	)	-RRB-
55555	2023	1100	,	,	,
55555	2023	1101	179	179	CD
55555	2023	1102	and	and	CC
55555	2023	1103	Hominy	Hominy	NNP
55555	2023	1104	Loaf	Loaf	NNP
55555	2023	1105	,	,	,
55555	2023	1106	179	179	CD
55555	2023	1107	and	and	CC
55555	2023	1108	Fruit	Fruit	NNP
55555	2023	1109	Loaf	Loaf	NNP
55555	2023	1110	,	,	,
55555	2023	1111	180	180	CD
55555	2023	1112	Foundation	Foundation	NNP
55555	2023	1113	Loaf	Loaf	NNP
55555	2023	1114	,	,	,
55555	2023	1115	180	180	CD
55555	2023	1116	Nut	Nut	NNP
55555	2023	1117	Hash	Hash	NNP
55555	2023	1118	,	,	,
55555	2023	1119	181	181	CD
55555	2023	1120	RICE	rice	NN
55555	2023	1121	,	,	,
55555	2023	1122	MACARONI	MACARONI	NNP
55555	2023	1123	,	,	,
55555	2023	1124	ETC	ETC	NNP
55555	2023	1125	.	.	.
55555	2024	1	Rice	Rice	NNP
55555	2024	2	,	,	,
55555	2024	3	Boiled	Boiled	NNP
55555	2024	4	,	,	,
55555	2024	5	185	185	CD
55555	2024	6	Baked	bake	VBN
55555	2024	7	,	,	,
55555	2024	8	185	185	CD
55555	2024	9	Indian	indian	JJ
55555	2024	10	,	,	,
55555	2024	11	185	185	CD
55555	2024	12	Spanish	spanish	JJ
55555	2024	13	,	,	,
55555	2024	14	186	186	CD
55555	2024	15	Tomato	Tomato	NNP
55555	2024	16	Stew	Stew	NNP
55555	2024	17	,	,	,
55555	2024	18	186	186	CD
55555	2024	19	Fried	fry	VBN
55555	2024	20	,	,	,
55555	2024	21	186	186	CD
55555	2024	22	Escalloped	Escalloped	NNP
55555	2024	23	,	,	,
55555	2024	24	186	186	CD
55555	2024	25	and	and	CC
55555	2024	26	Cheese	Cheese	NNP
55555	2024	27	,	,	,
55555	2024	28	187	187	CD
55555	2024	29	and	and	CC
55555	2024	30	Tomatoes	Tomatoes	NNPS
55555	2024	31	Baked	Baked	NNP
55555	2024	32	,	,	,
55555	2024	33	187	187	CD
55555	2024	34	Italian	italian	JJ
55555	2024	35	,	,	,
55555	2024	36	187	187	CD
55555	2024	37	au	au	NNP
55555	2024	38	Gratin	Gratin	NNP
55555	2024	39	,	,	,
55555	2024	40	188	188	CD
55555	2024	41	Omelet	Omelet	NNP
55555	2024	42	,	,	,
55555	2024	43	188	188	CD
55555	2024	44	Czarina	Czarina	NNP
55555	2024	45	,	,	,
55555	2024	46	188	188	CD
55555	2024	47	Savoury	Savoury	NNP
55555	2024	48	,	,	,
55555	2024	49	189	189	CD
55555	2024	50	Unpolished	unpolished	JJ
55555	2024	51	,	,	,
55555	2024	52	189	189	CD
55555	2024	53	Pearl	Pearl	NNP
55555	2024	54	Barley	Barley	NNP
55555	2024	55	,	,	,
55555	2024	56	189	189	CD
55555	2024	57	Macaroni	Macaroni	NNP
55555	2024	58	,	,	,
55555	2024	59	American	American	NNP
55555	2024	60	,	,	,
55555	2024	61	190	190	CD
55555	2024	62	au	au	NNP
55555	2024	63	Gratin	Gratin	NNP
55555	2024	64	,	,	,
55555	2024	65	190	190	CD
55555	2024	66	Bianca	Bianca	NNP
55555	2024	67	,	,	,
55555	2024	68	190	190	CD
55555	2024	69	Italian	italian	JJ
55555	2024	70	,	,	,
55555	2024	71	191	191	CD
55555	2024	72	Baked	baked	JJ
55555	2024	73	Italian	Italian	NNP
55555	2024	74	,	,	,
55555	2024	75	192	192	CD
55555	2024	76	with	with	IN
55555	2024	77	Tomato	Tomato	NNP
55555	2024	78	and	and	CC
55555	2024	79	Onion	Onion	NNP
55555	2024	80	,	,	,
55555	2024	81	191	191	CD
55555	2024	82	Mexican	Mexican	NNP
55555	2024	83	,	,	,
55555	2024	84	192	192	CD
55555	2024	85	and	and	CC
55555	2024	86	Cheese	Cheese	NNP
55555	2024	87	,	,	,
55555	2024	88	192	192	CD
55555	2024	89	Rarebit	Rarebit	NNP
55555	2024	90	,	,	,
55555	2024	91	192	192	CD
55555	2024	92	Spaghetti	Spaghetti	NNS
55555	2024	93	,	,	,
55555	2024	94	193	193	CD
55555	2024	95	Noodles	noodle	NNS
55555	2024	96	,	,	,
55555	2024	97	193	193	CD
55555	2024	98	German	german	JJ
55555	2024	99	,	,	,
55555	2024	100	194	194	CD
55555	2024	101	Italian	italian	JJ
55555	2024	102	,	,	,
55555	2024	103	194	194	CD
55555	2024	104	CROQUETTES	croquette	NNS
55555	2024	105	Croquettes	Croquettes	NNPS
55555	2024	106	,	,	,
55555	2024	107	Bean	Bean	NNP
55555	2024	108	,	,	,
55555	2024	109	197	197	CD
55555	2024	110	Cheese	cheese	NN
55555	2024	111	,	,	,
55555	2024	112	197	197	CD
55555	2024	113	Swiss	Swiss	NNP
55555	2024	114	Cheese	Cheese	NNP
55555	2024	115	,	,	,
55555	2024	116	197	197	CD
55555	2024	117	Chestnut	chestnut	NN
55555	2024	118	,	,	,
55555	2024	119	198	198	CD
55555	2024	120	Egg	Egg	NNP
55555	2024	121	,	,	,
55555	2024	122	198	198	CD
55555	2024	123	Farina	Farina	NNP
55555	2024	124	,	,	,
55555	2024	125	198	198	CD
55555	2024	126	Hominy	Hominy	NNP
55555	2024	127	,	,	,
55555	2024	128	199	199	CD
55555	2024	129	Lentil	Lentil	NNP
55555	2024	130	,	,	,
55555	2024	131	199	199	CD
55555	2024	132	Macaroni	Macaroni	NNP
55555	2024	133	,	,	,
55555	2024	134	199	199	CD
55555	2024	135	Italian	italian	JJ
55555	2024	136	,	,	,
55555	2024	137	200	200	CD
55555	2024	138	Tomato	Tomato	NNP
55555	2024	139	,	,	,
55555	2024	140	200	200	CD
55555	2024	141	Dried	dry	VBN
55555	2024	142	Pea	Pea	NNP
55555	2024	143	,	,	,
55555	2024	144	201	201	CD
55555	2024	145	Nut	Nut	NNP
55555	2024	146	and	and	CC
55555	2024	147	Potato	Potato	NNP
55555	2024	148	,	,	,
55555	2024	149	201	201	CD
55555	2024	150	and	and	CC
55555	2024	151	Salsify	Salsify	NNP
55555	2024	152	,	,	,
55555	2024	153	201	201	CD
55555	2024	154	and	and	CC
55555	2024	155	Cocoanut	Cocoanut	NNP
55555	2024	156	,	,	,
55555	2024	157	202	202	CD
55555	2024	158	Potato	potato	NN
55555	2024	159	,	,	,
55555	2024	160	202	202	CD
55555	2024	161	with	with	IN
55555	2024	162	Cheese	Cheese	NNP
55555	2024	163	,	,	,
55555	2024	164	202	202	CD
55555	2024	165	Savoury	Savoury	NNP
55555	2024	166	,	,	,
55555	2024	167	202	202	CD
55555	2024	168	Mashed	mash	VBN
55555	2024	169	,	,	,
55555	2024	170	203	203	CD
55555	2024	171	Creole	Creole	NNP
55555	2024	172	,	,	,
55555	2024	173	203	203	CD
55555	2024	174	Sweet	Sweet	NNP
55555	2024	175	,	,	,
55555	2024	176	203	203	CD
55555	2024	177	Rice	Rice	NNP
55555	2024	178	,	,	,
55555	2024	179	204	204	CD
55555	2024	180	Sweetened	sweeten	VBN
55555	2024	181	,	,	,
55555	2024	182	203	203	CD
55555	2024	183	Pink	Pink	NNP
55555	2024	184	,	,	,
55555	2024	185	204	204	CD
55555	2024	186	Curried	curry	VBN
55555	2024	187	,	,	,
55555	2024	188	204	204	CD
55555	2024	189	Carolina	Carolina	NNP
55555	2024	190	,	,	,
55555	2024	191	204	204	CD
55555	2024	192	English	English	NNP
55555	2024	193	Savoury	Savoury	NNP
55555	2024	194	,	,	,
55555	2024	195	205	205	CD
55555	2024	196	Mixed	mixed	JJ
55555	2024	197	Vegetable	vegetable	NN
55555	2024	198	,	,	,
55555	2024	199	205	205	CD
55555	2024	200	TIMBALES	timbales	NN
55555	2024	201	AND	and	CC
55555	2024	202	PATTIES	patty	NNS
55555	2024	203	Timbales	Timbales	NNPS
55555	2024	204	,	,	,
55555	2024	205	Corn	Corn	NNP
55555	2024	206	,	,	,
55555	2024	207	210	210	CD
55555	2024	208	Egg	egg	NN
55555	2024	209	,	,	,
55555	2024	210	209	209	CD
55555	2024	211	Egg	Egg	NNP
55555	2024	212	-	-	HYPH
55555	2024	213	Tomato	Tomato	NNP
55555	2024	214	,	,	,
55555	2024	215	209	209	CD
55555	2024	216	Pea	Pea	NNP
55555	2024	217	,	,	,
55555	2024	218	210	210	CD
55555	2024	219	Potato	Potato	NNP
55555	2024	220	,	,	,
55555	2024	221	211	211	CD
55555	2024	222	and	and	CC
55555	2024	223	Cheese	Cheese	NNP
55555	2024	224	,	,	,
55555	2024	225	210	210	CD
55555	2024	226	Rice	Rice	NNP
55555	2024	227	,	,	,
55555	2024	228	211	211	CD
55555	2024	229	Savoury	Savoury	NNP
55555	2024	230	Egg	Egg	NNP
55555	2024	231	,	,	,
55555	2024	232	209	209	CD
55555	2024	233	Patties	Patties	NNPS
55555	2024	234	,	,	,
55555	2024	235	Artichoke	Artichoke	NNP
55555	2024	236	,	,	,
55555	2024	237	211	211	CD
55555	2024	238	Asparagus	Asparagus	NNP
55555	2024	239	,	,	,
55555	2024	240	212	212	CD
55555	2024	241	Celery	Celery	NNP
55555	2024	242	,	,	,
55555	2024	243	212	212	CD
55555	2024	244	Chestnut	chestnut	NN
55555	2024	245	,	,	,
55555	2024	246	212	212	CD
55555	2024	247	Green	Green	NNP
55555	2024	248	Pea	Pea	NNP
55555	2024	249	,	,	,
55555	2024	250	212	212	CD
55555	2024	251	Egg	egg	NN
55555	2024	252	,	,	,
55555	2024	253	213	213	CD
55555	2024	254	Macedoine	Macedoine	NNP
55555	2024	255	,	,	,
55555	2024	256	213	213	CD
55555	2024	257	Mushroom	Mushroom	NNP
55555	2024	258	,	,	,
55555	2024	259	213	213	CD
55555	2024	260	Canned	can	VBN
55555	2024	261	,	,	,
55555	2024	262	213	213	CD
55555	2024	263	SAUCES	SAUCES	NNPS
55555	2024	264	Caramel	Caramel	NNP
55555	2024	265	for	for	IN
55555	2024	266	Colouring	Colouring	NNP
55555	2024	267	,	,	,
55555	2024	268	217	217	CD
55555	2024	269	Reduced	reduced	JJ
55555	2024	270	Vinegar	vinegar	NN
55555	2024	271	,	,	,
55555	2024	272	217	217	CD
55555	2024	273	Sauce	sauce	NN
55555	2024	274	Bernaise	Bernaise	NNP
55555	2024	275	,	,	,
55555	2024	276	217	217	CD
55555	2024	277	Black	Black	NNP
55555	2024	278	Butter	Butter	NNP
55555	2024	279	,	,	,
55555	2024	280	218	218	CD
55555	2024	281	Bread	bread	NN
55555	2024	282	,	,	,
55555	2024	283	218	218	CD
55555	2024	284	Brown	Brown	NNP
55555	2024	285	,	,	,
55555	2024	286	218	218	CD
55555	2024	287	Various	Various	NNP
55555	2024	288	Brown	Brown	NNP
55555	2024	289	,	,	,
55555	2024	290	219	219	CD
55555	2024	291	Bordelaise	Bordelaise	NNP
55555	2024	292	,	,	,
55555	2024	293	219	219	CD
55555	2024	294	Curry	Curry	NNP
55555	2024	295	,	,	,
55555	2024	296	219	219	CD
55555	2024	297	Caper	Caper	NNP
55555	2024	298	,	,	,
55555	2024	299	220	220	CD
55555	2024	300	Cheese	cheese	NN
55555	2024	301	,	,	,
55555	2024	302	220	220	CD
55555	2024	303	Cucumber	Cucumber	NNP
55555	2024	304	,	,	,
55555	2024	305	220	220	CD
55555	2024	306	Devilled	devil	VBD
55555	2024	307	,	,	,
55555	2024	308	221	221	CD
55555	2024	309	Egg	egg	NN
55555	2024	310	,	,	,
55555	2024	311	221	221	CD
55555	2024	312	French	french	JJ
55555	2024	313	,	,	,
55555	2024	314	221	221	CD
55555	2024	315	German	german	JJ
55555	2024	316	,	,	,
55555	2024	317	221	221	CD
55555	2024	318	Egg	Egg	NNP
55555	2024	319	,	,	,
55555	2024	320	222	222	CD
55555	2024	321	Herb	Herb	NNP
55555	2024	322	,	,	,
55555	2024	323	222	222	CD
55555	2024	324	Hollandaise	Hollandaise	NNP
55555	2024	325	,	,	,
55555	2024	326	222	222	CD
55555	2024	327	Horse	Horse	NNP
55555	2024	328	-	-	HYPH
55555	2024	329	Radish	Radish	NNP
55555	2024	330	,	,	,
55555	2024	331	222	222	CD
55555	2024	332	Maître	Maître	NNP
55555	2024	333	d'Hôtel	d'Hôtel	NNP
55555	2024	334	,	,	,
55555	2024	335	223	223	CD
55555	2024	336	Mint	Mint	NNP
55555	2024	337	,	,	,
55555	2024	338	223	223	CD
55555	2024	339	Nut	Nut	NNP
55555	2024	340	,	,	,
55555	2024	341	223	223	CD
55555	2024	342	Onion	onion	NN
55555	2024	343	,	,	,
55555	2024	344	224	224	CD
55555	2024	345	Parsley	Parsley	NNP
55555	2024	346	,	,	,
55555	2024	347	224	224	CD
55555	2024	348	Provençal	Provençal	NNP
55555	2024	349	,	,	,
55555	2024	350	224	224	CD
55555	2024	351	Piquant	piquant	NN
55555	2024	352	,	,	,
55555	2024	353	225	225	CD
55555	2024	354	Ravigote	Ravigote	NNP
55555	2024	355	,	,	,
55555	2024	356	225	225	CD
55555	2024	357	Robert	Robert	NNP
55555	2024	358	,	,	,
55555	2024	359	225	225	CD
55555	2024	360	Spanish	spanish	JJ
55555	2024	361	,	,	,
55555	2024	362	225	225	CD
55555	2024	363	Spinach	spinach	NN
55555	2024	364	,	,	,
55555	2024	365	226	226	CD
55555	2024	366	Tartare	Tartare	NNP
55555	2024	367	,	,	,
55555	2024	368	227	227	CD
55555	2024	369	Tomato	Tomato	NNP
55555	2024	370	,	,	,
55555	2024	371	227	227	CD
55555	2024	372	with	with	IN
55555	2024	373	other	other	JJ
55555	2024	374	Vegetables	vegetable	NNS
55555	2024	375	,	,	,
55555	2024	376	227	227	CD
55555	2024	377	with	with	IN
55555	2024	378	Nuts	Nuts	NNP
55555	2024	379	,	,	,
55555	2024	380	227	227	CD
55555	2024	381	with	with	IN
55555	2024	382	Egg	Egg	NNP
55555	2024	383	,	,	,
55555	2024	384	228	228	CD
55555	2024	385	Vinaigrette	vinaigrette	NN
55555	2024	386	,	,	,
55555	2024	387	228	228	CD
55555	2024	388	White	White	NNP
55555	2024	389	,	,	,
55555	2024	390	228	228	CD
55555	2024	391	Drawn	Drawn	NNP
55555	2024	392	Butter	Butter	NNP
55555	2024	393	,	,	,
55555	2024	394	219	219	CD
55555	2024	395	Dutch	Dutch	NNP
55555	2024	396	Butter	Butter	NNP
55555	2024	397	,	,	,
55555	2024	398	220	220	CD
55555	2024	399	Parsley	Parsley	NNP
55555	2024	400	Butter	Butter	NNP
55555	2024	401	,	,	,
55555	2024	402	224	224	CD
55555	2024	403	Salad	Salad	NNP
55555	2024	404	Dressing	Dressing	NNP
55555	2024	405	,	,	,
55555	2024	406	257	257	CD
55555	2024	407	Mayonnaise	Mayonnaise	NNP
55555	2024	408	,	,	,
55555	2024	409	258	258	CD
55555	2024	410	EGGS	EGGS	NNP
55555	2024	411	Eggs	Eggs	NNP
55555	2024	412	,	,	,
55555	2024	413	Boiled	Boiled	NNP
55555	2024	414	,	,	,
55555	2024	415	231	231	CD
55555	2024	416	Fried	fry	VBN
55555	2024	417	,	,	,
55555	2024	418	231	231	CD
55555	2024	419	Poached	Poached	NNP
55555	2024	420	,	,	,
55555	2024	421	232	232	CD
55555	2024	422	with	with	IN
55555	2024	423	Gravy	Gravy	NNP
55555	2024	424	,	,	,
55555	2024	425	232	232	CD
55555	2024	426	Indienne	Indienne	NNP
55555	2024	427	,	,	,
55555	2024	428	232	232	CD
55555	2024	429	Waldorf	Waldorf	NNP
55555	2024	430	,	,	,
55555	2024	431	232	232	CD
55555	2024	432	Scrambled	scramble	VBN
55555	2024	433	,	,	,
55555	2024	434	233	233	CD
55555	2024	435	with	with	IN
55555	2024	436	Cheese	Cheese	NNP
55555	2024	437	,	,	,
55555	2024	438	233	233	CD
55555	2024	439	with	with	IN
55555	2024	440	Mushrooms	Mushrooms	NNPS
55555	2024	441	,	,	,
55555	2024	442	etc	etc	FW
55555	2024	443	.	.	.
55555	2024	444	,	,	,
55555	2024	445	233	233	CD
55555	2024	446	Savoury	Savoury	NNP
55555	2024	447	,	,	,
55555	2024	448	233	233	CD
55555	2024	449	Indienne	Indienne	NNP
55555	2024	450	,	,	,
55555	2024	451	234	234	CD
55555	2024	452	Spanish	spanish	JJ
55555	2024	453	,	,	,
55555	2024	454	234	234	CD
55555	2024	455	Shirred	shirr	VBN
55555	2024	456	,	,	,
55555	2024	457	234	234	CD
55555	2024	458	with	with	IN
55555	2024	459	Tomatoes	Tomatoes	NNP
55555	2024	460	,	,	,
55555	2024	461	234	234	CD
55555	2024	462	Griddled	griddle	VBN
55555	2024	463	,	,	,
55555	2024	464	235	235	CD
55555	2024	465	Carmelite	Carmelite	NNP
55555	2024	466	,	,	,
55555	2024	467	237	237	CD
55555	2024	468	with	with	IN
55555	2024	469	Potato	Potato	NNP
55555	2024	470	,	,	,
55555	2024	471	237	237	CD
55555	2024	472	Newburg	newburg	CD
55555	2024	473	,	,	,
55555	2024	474	237	237	CD
55555	2024	475	Lyonnaise	Lyonnaise	NNP
55555	2024	476	,	,	,
55555	2024	477	238	238	CD
55555	2024	478	Devilled	devil	VBD
55555	2024	479	,	,	,
55555	2024	480	238	238	CD
55555	2024	481	Japanese	Japanese	NNPS
55555	2024	482	,	,	,
55555	2024	483	238	238	CD
55555	2024	484	Golden	Golden	NNP
55555	2024	485	Rod	Rod	NNP
55555	2024	486	,	,	,
55555	2024	487	239	239	CD
55555	2024	488	Frothed	Frothed	NNP
55555	2024	489	,	,	,
55555	2024	490	239	239	CD
55555	2024	491	Fried	Fried	NNP
55555	2024	492	Stuffed	Stuffed	NNP
55555	2024	493	,	,	,
55555	2024	494	239	239	CD
55555	2024	495	Carolina	Carolina	NNP
55555	2024	496	,	,	,
55555	2024	497	240	240	CD
55555	2024	498	Münchner	Münchner	NNP
55555	2024	499	,	,	,
55555	2024	500	241	241	CD
55555	2024	501	in	in	IN
55555	2024	502	Marinade	Marinade	NNP
55555	2024	503	,	,	,
55555	2024	504	241	241	CD
55555	2024	505	Parisienne	Parisienne	NNP
55555	2024	506	,	,	,
55555	2024	507	241	241	CD
55555	2024	508	Perigord	Perigord	NNP
55555	2024	509	,	,	,
55555	2024	510	241	241	CD
55555	2024	511	with	with	IN
55555	2024	512	Cheese	Cheese	NNP
55555	2024	513	,	,	,
55555	2024	514	242	242	CD
55555	2024	515	Mornay	Mornay	NNP
55555	2024	516	,	,	,
55555	2024	517	242	242	CD
55555	2024	518	Creamed	cream	VBN
55555	2024	519	,	,	,
55555	2024	520	242	242	CD
55555	2024	521	Omar	Omar	NNP
55555	2024	522	Pasha	Pasha	NNP
55555	2024	523	,	,	,
55555	2024	524	243	243	CD
55555	2024	525	Turkish	turkish	JJ
55555	2024	526	,	,	,
55555	2024	527	243	243	CD
55555	2024	528	Beurre	Beurre	NNP
55555	2024	529	-	-	HYPH
55555	2024	530	Noir	Noir	NNP
55555	2024	531	,	,	,
55555	2024	532	243	243	CD
55555	2024	533	Creole	Creole	NNP
55555	2024	534	,	,	,
55555	2024	535	244	244	CD
55555	2024	536	in	in	IN
55555	2024	537	Savoury	Savoury	NNP
55555	2024	538	Butter	Butter	NNP
55555	2024	539	,	,	,
55555	2024	540	244	244	CD
55555	2024	541	Escalloped	escallop	VBN
55555	2024	542	,	,	,
55555	2024	543	245	245	CD
55555	2024	544	Omelet	Omelet	NNP
55555	2024	545	,	,	,
55555	2024	546	Plain	Plain	NNP
55555	2024	547	,	,	,
55555	2024	548	235	235	CD
55555	2024	549	Soufflé	Soufflé	NNP
55555	2024	550	,	,	,
55555	2024	551	235	235	CD
55555	2024	552	Baked	baked	JJ
55555	2024	553	,	,	,
55555	2024	554	236	236	CD
55555	2024	555	Herb	herb	NN
55555	2024	556	,	,	,
55555	2024	557	236	236	CD
55555	2024	558	Cheese	cheese	NN
55555	2024	559	,	,	,
55555	2024	560	236	236	CD
55555	2024	561	Rum	rum	NN
55555	2024	562	,	,	,
55555	2024	563	236	236	CD
55555	2024	564	Swiss	Swiss	NNP
55555	2024	565	Egg	Egg	NNP
55555	2024	566	Toast	Toast	NNP
55555	2024	567	,	,	,
55555	2024	568	240	240	CD
55555	2024	569	Canuck	Canuck	NNP
55555	2024	570	Egg	Egg	NNP
55555	2024	571	Toast	Toast	NNP
55555	2024	572	,	,	,
55555	2024	573	245	245	CD
55555	2024	574	Egg	Egg	NNP
55555	2024	575	Mould	Mould	NNP
55555	2024	576	,	,	,
55555	2024	577	245	245	CD
55555	2024	578	CHEESE	cheese	NN
55555	2024	579	Cheese	Cheese	NNP
55555	2024	580	Ramekins	Ramekins	NNP
55555	2024	581	,	,	,
55555	2024	582	249	249	CD
55555	2024	583	Baked	bake	VBN
55555	2024	584	with	with	IN
55555	2024	585	Bread	Bread	NNP
55555	2024	586	,	,	,
55555	2024	587	249	249	CD
55555	2024	588	Fondu	Fondu	NNP
55555	2024	589	,	,	,
55555	2024	590	249	249	CD
55555	2024	591	Relish	Relish	NNP
55555	2024	592	,	,	,
55555	2024	593	250	250	CD
55555	2024	594	Méringues	méringue	NNS
55555	2024	595	,	,	,
55555	2024	596	250	250	CD
55555	2024	597	Creamed	creamed	JJ
55555	2024	598	,	,	,
55555	2024	599	250	250	CD
55555	2024	600	Pancakes	pancake	NNS
55555	2024	601	,	,	,
55555	2024	602	250	250	CD
55555	2024	603	Cottage	cottage	NN
55555	2024	604	,	,	,
55555	2024	605	251	251	CD
55555	2024	606	Liptauer	Liptauer	NNP
55555	2024	607	,	,	,
55555	2024	608	252	252	CD
55555	2024	609	Camembert	Camembert	NNP
55555	2024	610	,	,	,
55555	2024	611	253	253	CD
55555	2024	612	Dreams	Dreams	NNPS
55555	2024	613	,	,	,
55555	2024	614	253	253	CD
55555	2024	615	Roquefort	Roquefort	NNP
55555	2024	616	Gourmet	Gourmet	NNP
55555	2024	617	,	,	,
55555	2024	618	253	253	CD
55555	2024	619	Grated	grate	VBN
55555	2024	620	,	,	,
55555	2024	621	253	253	CD
55555	2024	622	Rarebit	Rarebit	NNP
55555	2024	623	,	,	,
55555	2024	624	Welsh	Welsh	NNP
55555	2024	625	,	,	,
55555	2024	626	251	251	CD
55555	2024	627	Bachelor	Bachelor	NNP
55555	2024	628	's	's	POS
55555	2024	629	,	,	,
55555	2024	630	251	251	CD
55555	2024	631	Delmonico	Delmonico	NNP
55555	2024	632	,	,	,
55555	2024	633	252	252	CD
55555	2024	634	Pink	Pink	NNP
55555	2024	635	,	,	,
55555	2024	636	252	252	CD
55555	2024	637	SALADS	SALADS	NNP
55555	2024	638	Salad	Salad	NNP
55555	2024	639	,	,	,
55555	2024	640	American	American	NNP
55555	2024	641	,	,	,
55555	2024	642	259	259	CD
55555	2024	643	Artichoke	Artichoke	NNP
55555	2024	644	,	,	,
55555	2024	645	259	259	CD
55555	2024	646	Green	Green	NNP
55555	2024	647	Bean	Bean	NNP
55555	2024	648	,	,	,
55555	2024	649	259	259	CD
55555	2024	650	Wax	Wax	NNP
55555	2024	651	Bean	Bean	NNP
55555	2024	652	,	,	,
55555	2024	653	260	260	CD
55555	2024	654	Beet	beet	NN
55555	2024	655	with	with	IN
55555	2024	656	Celery	Celery	NNP
55555	2024	657	,	,	,
55555	2024	658	260	260	CD
55555	2024	659	Cabbage	cabbage	NN
55555	2024	660	,	,	,
55555	2024	661	260	260	CD
55555	2024	662	Celery	Celery	NNP
55555	2024	663	and	and	CC
55555	2024	664	Pineapple	Pineapple	NNP
55555	2024	665	,	,	,
55555	2024	666	260	260	CD
55555	2024	667	Cherry	Cherry	NNP
55555	2024	668	,	,	,
55555	2024	669	260	260	CD
55555	2024	670	Cucumber	Cucumber	NNP
55555	2024	671	,	,	,
55555	2024	672	261	261	CD
55555	2024	673	Cucumber	Cucumber	NNP
55555	2024	674	,	,	,
55555	2024	675	Russian	Russian	NNP
55555	2024	676	,	,	,
55555	2024	677	261	261	CD
55555	2024	678	Country	country	NN
55555	2024	679	,	,	,
55555	2024	680	261	261	CD
55555	2024	681	Dent	Dent	NNP
55555	2024	682	de	de	NNP
55555	2024	683	Lion	Lion	NNP
55555	2024	684	,	,	,
55555	2024	685	261	261	CD
55555	2024	686	Pink	Pink	NNP
55555	2024	687	Egg	Egg	NNP
55555	2024	688	,	,	,
55555	2024	689	262	262	CD
55555	2024	690	Endive	Endive	NNP
55555	2024	691	,	,	,
55555	2024	692	262	262	CD
55555	2024	693	Fetticus	fetticus	NN
55555	2024	694	,	,	,
55555	2024	695	262	262	CD
55555	2024	696	Garden	Garden	NNP
55555	2024	697	,	,	,
55555	2024	698	262	262	CD
55555	2024	699	Grape	Grape	NNP
55555	2024	700	Fruit	Fruit	NNP
55555	2024	701	,	,	,
55555	2024	702	262	262	CD
55555	2024	703	Italian	italian	JJ
55555	2024	704	,	,	,
55555	2024	705	263	263	CD
55555	2024	706	Lettuce	lettuce	NN
55555	2024	707	,	,	,
55555	2024	708	263	263	CD
55555	2024	709	Macedoine	Macedoine	NNP
55555	2024	710	,	,	,
55555	2024	711	263	263	CD
55555	2024	712	Mixed	mix	VBN
55555	2024	713	,	,	,
55555	2024	714	263	263	CD
55555	2024	715	Mushroom	Mushroom	NNP
55555	2024	716	,	,	,
55555	2024	717	264	264	CD
55555	2024	718	Narragansett	Narragansett	NNP
55555	2024	719	,	,	,
55555	2024	720	264	264	CD
55555	2024	721	Philadelphia	Philadelphia	NNP
55555	2024	722	,	,	,
55555	2024	723	264	264	CD
55555	2024	724	Pimento	Pimento	NNS
55555	2024	725	,	,	,
55555	2024	726	264	264	CD
55555	2024	727	Polish	Polish	NNP
55555	2024	728	,	,	,
55555	2024	729	265	265	CD
55555	2024	730	Potato	Potato	NNP
55555	2024	731	(	(	-LRB-
55555	2024	732	German	German	NNP
55555	2024	733	)	)	-RRB-
55555	2024	734	,	,	,
55555	2024	735	265	265	CD
55555	2024	736	Potato	Potato	NNP
55555	2024	737	(	(	-LRB-
55555	2024	738	American	American	NNP
55555	2024	739	)	)	-RRB-
55555	2024	740	,	,	,
55555	2024	741	265	265	CD
55555	2024	742	Potato	Potato	NNP
55555	2024	743	(	(	-LRB-
55555	2024	744	Red	Red	NNP
55555	2024	745	)	)	-RRB-
55555	2024	746	,	,	,
55555	2024	747	266	266	CD
55555	2024	748	Romaine	Romaine	NNP
55555	2024	749	,	,	,
55555	2024	750	266	266	CD
55555	2024	751	Southern	southern	JJ
55555	2024	752	,	,	,
55555	2024	753	266	266	CD
55555	2024	754	Sorrel	Sorrel	NNP
55555	2024	755	,	,	,
55555	2024	756	266	266	CD
55555	2024	757	Spanish	spanish	JJ
55555	2024	758	,	,	,
55555	2024	759	267	267	CD
55555	2024	760	Sunday	Sunday	NNP
55555	2024	761	night	night	NN
55555	2024	762	,	,	,
55555	2024	763	267	267	CD
55555	2024	764	Tomato	Tomato	NNP
55555	2024	765	(	(	-LRB-
55555	2024	766	Russian	Russian	NNP
55555	2024	767	)	)	-RRB-
55555	2024	768	,	,	,
55555	2024	769	267	267	CD
55555	2024	770	with	with	IN
55555	2024	771	Chives	Chives	NNPS
55555	2024	772	,	,	,
55555	2024	773	268	268	CD
55555	2024	774	Waldorf	Waldorf	NNP
55555	2024	775	,	,	,
55555	2024	776	268	268	CD
55555	2024	777	Watercress	watercress	NN
55555	2024	778	with	with	IN
55555	2024	779	Oranges	orange	NNS
55555	2024	780	,	,	,
55555	2024	781	268	268	CD
55555	2024	782	Yokohama	Yokohama	NNP
55555	2024	783	,	,	,
55555	2024	784	268	268	CD
55555	2024	785	A	a	DT
55555	2024	786	Salad	Salad	NNP
55555	2024	787	Supper	Supper	NNP
55555	2024	788	,	,	,
55555	2024	789	269	269	CD
55555	2024	790	French	french	JJ
55555	2024	791	Dressing	dressing	NN
55555	2024	792	,	,	,
55555	2024	793	257	257	CD
55555	2024	794	Mayonnaise	Mayonnaise	NNP
55555	2024	795	Dressing	Dressing	NNP
55555	2024	796	,	,	,
55555	2024	797	258	258	CD
55555	2024	798	Green	Green	NNP
55555	2024	799	Colouring	colour	VBG
55555	2024	800	for	for	IN
55555	2024	801	Mayonnaise	Mayonnaise	NNP
55555	2024	802	,	,	,
55555	2024	803	258	258	CD
55555	2024	804	Tarragon	Tarragon	NNP
55555	2024	805	Vinegar	Vinegar	NNP
55555	2024	806	,	,	,
55555	2024	807	258	258	CD
55555	2024	808	SAVOURIES	savourie	VBD
55555	2024	809	Fresh	Fresh	NNP
55555	2024	810	Mushroom	Mushroom	NNP
55555	2024	811	Cocktails	Cocktails	NNPS
55555	2024	812	,	,	,
55555	2024	813	273	273	CD
55555	2024	814	Canned	Canned	NNP
55555	2024	815	Mushroom	Mushroom	NNP
55555	2024	816	Cocktails	Cocktails	NNPS
55555	2024	817	,	,	,
55555	2024	818	273	273	CD
55555	2024	819	Pimento	Pimento	NNP
55555	2024	820	Cocktails	Cocktails	NNPS
55555	2024	821	,	,	,
55555	2024	822	273	273	CD
55555	2024	823	Savoury	Savoury	NNP
55555	2024	824	,	,	,
55555	2024	825	Beet	Beet	NNP
55555	2024	826	,	,	,
55555	2024	827	274	274	CD
55555	2024	828	Beet	Beet	NNP
55555	2024	829	and	and	CC
55555	2024	830	Egg	Egg	NNP
55555	2024	831	,	,	,
55555	2024	832	274	274	CD
55555	2024	833	Brown	Brown	NNP
55555	2024	834	Bread	Bread	NNP
55555	2024	835	,	,	,
55555	2024	836	274	274	CD
55555	2024	837	Cucumber	Cucumber	NNP
55555	2024	838	,	,	,
55555	2024	839	274	274	CD
55555	2024	840	Creole	Creole	NNP
55555	2024	841	,	,	,
55555	2024	842	275	275	CD
55555	2024	843	Egg	Egg	NNP
55555	2024	844	,	,	,
55555	2024	845	275	275	CD
55555	2024	846	Horse	Horse	NNP
55555	2024	847	-	-	HYPH
55555	2024	848	Radish	Radish	NNP
55555	2024	849	,	,	,
55555	2024	850	275	275	CD
55555	2024	851	Mustard	Mustard	NNP
55555	2024	852	,	,	,
55555	2024	853	276	276	CD
55555	2024	854	Neufchâtel	Neufchâtel	NNP
55555	2024	855	,	,	,
55555	2024	856	276	276	CD
55555	2024	857	Onion	onion	NN
55555	2024	858	,	,	,
55555	2024	859	276	276	CD
55555	2024	860	Pickle	Pickle	NNP
55555	2024	861	,	,	,
55555	2024	862	276	276	CD
55555	2024	863	Stuffed	Stuffed	NNP
55555	2024	864	Olive	Olive	NNP
55555	2024	865	,	,	,
55555	2024	866	276	276	CD
55555	2024	867	Caper	Caper	NNP
55555	2024	868	,	,	,
55555	2024	869	277	277	CD
55555	2024	870	Tomato	Tomato	NNP
55555	2024	871	,	,	,
55555	2024	872	277	277	CD
55555	2024	873	Mayonnaise	Mayonnaise	NNP
55555	2024	874	,	,	,
55555	2024	875	277	277	CD
55555	2024	876	Liptauer	Liptauer	NNP
55555	2024	877	,	,	,
55555	2024	878	277	277	CD
55555	2024	879	Pimento	Pimento	NNPS
55555	2024	880	,	,	,
55555	2024	881	277	277	CD
55555	2024	882	Rounds	round	NNS
55555	2024	883	of	of	IN
55555	2024	884	Toast	Toast	NNP
55555	2024	885	,	,	,
55555	2024	886	278	278	CD
55555	2024	887	SANDWICHES	SANDWICHES	NNP
55555	2024	888	Sandwiches	Sandwiches	NNPS
55555	2024	889	,	,	,
55555	2024	890	Apple	Apple	NNP
55555	2024	891	,	,	,
55555	2024	892	282	282	CD
55555	2024	893	Bombay	Bombay	NNP
55555	2024	894	,	,	,
55555	2024	895	282	282	CD
55555	2024	896	Cheese	cheese	NN
55555	2024	897	,	,	,
55555	2024	898	284	284	CD
55555	2024	899	Creole	Creole	NNP
55555	2024	900	,	,	,
55555	2024	901	282	282	CD
55555	2024	902	Egg	egg	NN
55555	2024	903	,	,	,
55555	2024	904	282	282	CD
55555	2024	905	German	german	JJ
55555	2024	906	,	,	,
55555	2024	907	284	284	CD
55555	2024	908	Honolulu	Honolulu	NNP
55555	2024	909	,	,	,
55555	2024	910	284	284	CD
55555	2024	911	Lettuce	lettuce	NN
55555	2024	912	,	,	,
55555	2024	913	283	283	CD
55555	2024	914	Nut	Nut	NNP
55555	2024	915	,	,	,
55555	2024	916	283	283	CD
55555	2024	917	Peanut	Peanut	NNP
55555	2024	918	Butter	Butter	NNP
55555	2024	919	,	,	,
55555	2024	920	282	282	CD
55555	2024	921	Pimola	Pimola	NNP
55555	2024	922	,	,	,
55555	2024	923	283	283	CD
55555	2024	924	Pickle	Pickle	NNP
55555	2024	925	,	,	,
55555	2024	926	283	283	CD
55555	2024	927	Providence	Providence	NNP
55555	2024	928	House	House	NNP
55555	2024	929	,	,	,
55555	2024	930	281	281	CD
55555	2024	931	Savoury	Savoury	NNP
55555	2024	932	Butter	Butter	NNP
55555	2024	933	,	,	,
55555	2024	934	281	281	CD
55555	2024	935	PASTRY	PASTRY	NNS
55555	2024	936	,	,	,
55555	2024	937	PATTY	patty	NN
55555	2024	938	CASES	case	NNS
55555	2024	939	,	,	,
55555	2024	940	ETC	etc	FW
55555	2024	941	.	.	.
55555	2025	1	Pie	Pie	NNP
55555	2025	2	-	-	HYPH
55555	2025	3	Crust	crust	NN
55555	2025	4	,	,	,
55555	2025	5	287	287	CD
55555	2025	6	Easy	Easy	NNP
55555	2025	7	Puff	Puff	NNP
55555	2025	8	Paste	Paste	NNP
55555	2025	9	,	,	,
55555	2025	10	287	287	CD
55555	2025	11	Timbale	Timbale	NNP
55555	2025	12	Cases	case	NNS
55555	2025	13	,	,	,
55555	2025	14	288	288	CD
55555	2025	15	Batter	Batter	NNP
55555	2025	16	for	for	IN
55555	2025	17	Fritters	fritter	NNS
55555	2025	18	,	,	,
55555	2025	19	288	288	CD
55555	2025	20	Pastry	pastry	NN
55555	2025	21	for	for	IN
55555	2025	22	Patty	Patty	NNP
55555	2025	23	Cases	case	NNS
55555	2025	24	,	,	,
55555	2025	25	288	288	CD
55555	2025	26	Potato	Potato	NNP
55555	2025	27	Crust	Crust	NNP
55555	2025	28	,	,	,
55555	2025	29	289	289	CD
55555	2025	30	Essex	Essex	NNP
55555	2025	31	Pastry	Pastry	NNP
55555	2025	32	,	,	,
55555	2025	33	289	289	CD
55555	2025	34	Dumplings	dumpling	NNS
55555	2025	35	,	,	,
55555	2025	36	289	289	CD
55555	2025	37	Croutons	crouton	NNS
55555	2025	38	,	,	,
55555	2025	39	289	289	CD
55555	2025	40	Bread	Bread	NNP
55555	2025	41	Crumbs	Crumbs	NNP
55555	2025	42	,	,	,
55555	2025	43	290	290	CD
55555	2025	44	A	a	DT
55555	2025	45	FEW	FEW	NNP
55555	2025	46	HOT	hot	JJ
55555	2025	47	BREADS	BREADS	NNP
55555	2025	48	Baking	Baking	NNP
55555	2025	49	Powder	Powder	NNP
55555	2025	50	Biscuits	Biscuits	NNPS
55555	2025	51	,	,	,
55555	2025	52	293	293	CD
55555	2025	53	Pop	Pop	NNP
55555	2025	54	Overs	over	NNS
55555	2025	55	,	,	,
55555	2025	56	293	293	CD
55555	2025	57	Graham	Graham	NNP
55555	2025	58	Gems	Gems	NNPS
55555	2025	59	,	,	,
55555	2025	60	294	294	CD
55555	2025	61	Tennessee	Tennessee	NNP
55555	2025	62	Corn	Corn	NNP
55555	2025	63	Bread	Bread	NNP
55555	2025	64	,	,	,
55555	2025	65	294	294	CD
55555	2025	66	Southern	Southern	NNP
55555	2025	67	Rice	Rice	NNP
55555	2025	68	Muffins	Muffins	NNP
55555	2025	69	,	,	,
55555	2025	70	294	294	CD
55555	2025	71	Rice	Rice	NNP
55555	2025	72	Griddle	Griddle	NNP
55555	2025	73	Cakes	Cakes	NNP
55555	2025	74	,	,	,
55555	2025	75	295	295	CD
55555	2025	76	Corn	Corn	NNP
55555	2025	77	Griddle	Griddle	NNP
55555	2025	78	Cakes	Cakes	NNP
55555	2025	79	,	,	,
55555	2025	80	295	295	CD
55555	2025	81	Wheat	Wheat	NNP
55555	2025	82	Griddle	Griddle	NNP
55555	2025	83	Cakes	Cakes	NNP
55555	2025	84	,	,	,
55555	2025	85	295	295	CD
55555	2025	86	Gingerbread	Gingerbread	NNP
55555	2025	87	,	,	,
55555	2025	88	295	295	CD
55555	2025	89	Sunday	Sunday	NNP
55555	2025	90	Morning	Morning	NNP
55555	2025	91	Waffles	Waffles	NNP
55555	2025	92	,	,	,
55555	2025	93	296	296	CD
55555	2025	94	TWO	two	CD
55555	2025	95	NECESSARY	necessary	NN
55555	2025	96	DESSERTS	DESSERTS	NNP
55555	2025	97	Plum	Plum	NNP
55555	2025	98	Pudding	Pudding	NNP
55555	2025	99	,	,	,
55555	2025	100	299	299	CD
55555	2025	101	Plum	Plum	NNP
55555	2025	102	Pudding	Pudding	NNP
55555	2025	103	Sauce	Sauce	NNP
55555	2025	104	,	,	,
55555	2025	105	299	299	CD
55555	2025	106	Nun	Nun	NNP
55555	2025	107	's	's	POS
55555	2025	108	Butter	Butter	NNP
55555	2025	109	,	,	,
55555	2025	110	299	299	CD
55555	2025	111	Mince	Mince	NNP
55555	2025	112	Pie	Pie	NNP
55555	2025	113	,	,	,
55555	2025	114	300	300	CD
55555	2025	115	MENUS	MENUS	NNP
55555	2025	116	Thanksgiving	Thanksgiving	NNP
55555	2025	117	Dinner	Dinner	NNP
55555	2025	118	,	,	,
55555	2025	119	303	303	CD
55555	2025	120	Christmas	Christmas	NNP
55555	2025	121	Dinner	Dinner	NNP
55555	2025	122	,	,	,
55555	2025	123	304	304	CD
55555	2025	124	Easter	Easter	NNP
55555	2025	125	Dinner	Dinner	NNP
55555	2025	126	,	,	,
55555	2025	127	304	304	CD
55555	2025	128	A	a	DT
55555	2025	129	Dozen	Dozen	NNP
55555	2025	130	Dinners	Dinners	NNPS
55555	2025	131	,	,	,
55555	2025	132	305	305	CD
55555	2025	133	A	A	NNP
55555	2025	134	Dozen	Dozen	NNP
55555	2025	135	Luncheons	Luncheons	NNPS
55555	2025	136	,	,	,
55555	2025	137	308	308	CD