id	sid	tid	token	lemma	pos
26374	1	1	generously	generously	RB
26374	1	2	made	make	VBN
26374	1	3	available	available	JJ
26374	1	4	by	by	IN
26374	1	5	Internet	Internet	NNP
26374	1	6	Archive	Archive	NNP
26374	1	7	(	(	-LRB-
26374	1	8	http://www.archive.org/index.php	http://www.archive.org/index.php	VB
26374	1	9	)	)	-RRB-
26374	1	10	Note	note	VB
26374	1	11	:	:	:
26374	1	12	Images	image	NNS
26374	1	13	of	of	IN
26374	1	14	the	the	DT
26374	1	15	original	original	JJ
26374	1	16	pages	page	NNS
26374	1	17	are	be	VBP
26374	1	18	available	available	JJ
26374	1	19	through	through	IN
26374	1	20	Intenet	Intenet	NNP
26374	1	21	Archive	Archive	NNP
26374	1	22	.	.	.
26374	2	1	See	see	VB
26374	2	2	http://www.archive.org/details/cookerybluebook00firsrich	http://www.archive.org/details/cookerybluebook00firsrich	NNP
26374	2	3	Transcriber	Transcriber	NNP
26374	2	4	's	's	POS
26374	2	5	Note	Note	NNP
26374	2	6	Obvious	obvious	JJ
26374	2	7	typographical	typographical	JJ
26374	2	8	errors	error	NNS
26374	2	9	have	have	VBP
26374	2	10	been	be	VBN
26374	2	11	corrected	correct	VBN
26374	2	12	.	.	.
26374	3	1	A	a	DT
26374	3	2	list	list	NN
26374	3	3	of	of	IN
26374	3	4	corrections	correction	NNS
26374	3	5	is	be	VBZ
26374	3	6	found	find	VBN
26374	3	7	at	at	IN
26374	3	8	the	the	DT
26374	3	9	end	end	NN
26374	3	10	of	of	IN
26374	3	11	the	the	DT
26374	3	12	text	text	NN
26374	3	13	.	.	.
26374	4	1	Inconsistencies	inconsistency	NNS
26374	4	2	in	in	IN
26374	4	3	spelling	spelling	NN
26374	4	4	and	and	CC
26374	4	5	hyphenation	hyphenation	NN
26374	4	6	have	have	VBP
26374	4	7	been	be	VBN
26374	4	8	retained	retain	VBN
26374	4	9	.	.	.
26374	5	1	A	a	DT
26374	5	2	list	list	NN
26374	5	3	of	of	IN
26374	5	4	inconsistently	inconsistently	RB
26374	5	5	spelled	spell	VBN
26374	5	6	and	and	CC
26374	5	7	hyphenated	hyphenate	VBN
26374	5	8	words	word	NNS
26374	5	9	is	be	VBZ
26374	5	10	found	find	VBN
26374	5	11	at	at	IN
26374	5	12	the	the	DT
26374	5	13	end	end	NN
26374	5	14	of	of	IN
26374	5	15	the	the	DT
26374	5	16	text	text	NN
26374	5	17	.	.	.
26374	6	1	Oe	oe	CD
26374	6	2	ligatures	ligature	NNS
26374	6	3	have	have	VBP
26374	6	4	been	be	VBN
26374	6	5	expanded	expand	VBN
26374	6	6	.	.	.
26374	7	1	Text	text	NN
26374	7	2	enclosed	enclose	VBD
26374	7	3	between	between	IN
26374	7	4	equal	equal	JJ
26374	7	5	signs	sign	NNS
26374	7	6	was	be	VBD
26374	7	7	in	in	IN
26374	7	8	bold	bold	JJ
26374	7	9	face	face	NN
26374	7	10	in	in	IN
26374	7	11	the	the	DT
26374	7	12	original	original	NN
26374	7	13	(	(	-LRB-
26374	7	14	=	=	SYM
26374	7	15	bold=	bold=	NN
26374	7	16	)	)	-RRB-
26374	7	17	.	.	.
26374	8	1	THE	the	DT
26374	8	2	COOKERY	cookery	NN
26374	8	3	BLUE	BLUE	VBN
26374	8	4	BOOK	book	RB
26374	8	5	Prepared	prepare	VBN
26374	8	6	by	by	IN
26374	8	7	the	the	DT
26374	8	8	SOCIETY	SOCIETY	NNP
26374	8	9	FOR	for	IN
26374	8	10	CHRISTIAN	CHRISTIAN	NNP
26374	8	11	WORK	WORK	NNP
26374	8	12	OF	of	IN
26374	8	13	THE	the	DT
26374	8	14	FIRST	FIRST	NNP
26374	8	15	UNITARIAN	UNITARIAN	NNP
26374	8	16	CHURCH	church	NN
26374	8	17	,	,	,
26374	8	18	SAN	SAN	NNP
26374	8	19	FRANCISCO	FRANCISCO	NNP
26374	8	20	,	,	,
26374	8	21	CAL	CAL	NNP
26374	8	22	.	.	.
26374	9	1	"	"	``
26374	9	2	Tried	tried	JJ
26374	9	3	and	and	CC
26374	9	4	True	true	JJ
26374	9	5	"	"	''
26374	9	6	San	San	NNP
26374	9	7	Francisco	Francisco	NNP
26374	9	8	C.	C.	NNP
26374	9	9	A.	A.	NNP
26374	9	10	Murdock	Murdock	NNP
26374	9	11	&	&	CC
26374	9	12	Co.	Co.	NNP
26374	9	13	,	,	,
26374	9	14	Printers	Printers	NNP
26374	9	15	1891	1891	CD
26374	9	16	_	_	NNP
26374	9	17	The	the	DT
26374	9	18	capon	capon	NN
26374	9	19	burns	burn	NNS
26374	9	20	,	,	,
26374	9	21	the	the	DT
26374	9	22	pig	pig	NN
26374	9	23	falls	fall	VBZ
26374	9	24	from	from	IN
26374	9	25	the	the	DT
26374	9	26	spit	spit	NN
26374	9	27	;	;	:
26374	9	28	The	the	DT
26374	9	29	clock	clock	NN
26374	9	30	hath	hath	NN
26374	9	31	struck	strike	VBD
26374	9	32	twelve	twelve	CD
26374	9	33	upon	upon	IN
26374	9	34	the	the	DT
26374	9	35	bell	bell	NN
26374	9	36	;	;	:
26374	9	37	My	-PRON-	PRP$
26374	9	38	mistress	mistress	NN
26374	9	39	made	make	VBD
26374	9	40	it	-PRON-	PRP
26374	9	41	one	one	NN
26374	9	42	upon	upon	IN
26374	9	43	my	-PRON-	PRP$
26374	9	44	cheek--	cheek--	NN
26374	9	45	She	-PRON-	PRP
26374	9	46	is	be	VBZ
26374	9	47	so	so	RB
26374	9	48	hot	hot	JJ
26374	9	49	,	,	,
26374	9	50	because	because	IN
26374	9	51	the	the	DT
26374	9	52	meat	meat	NN
26374	9	53	is	be	VBZ
26374	9	54	cold	cold	JJ
26374	9	55	;	;	:
26374	9	56	Methinks	Methinks	NNP
26374	9	57	your	-PRON-	PRP$
26374	9	58	man	man	NN
26374	9	59	,	,	,
26374	9	60	like	like	IN
26374	9	61	mine	-PRON-	PRP
26374	9	62	,	,	,
26374	9	63	should	should	MD
26374	9	64	be	be	VB
26374	9	65	your	-PRON-	PRP$
26374	9	66	clock	clock	NN
26374	9	67	,	,	,
26374	9	68	And	and	CC
26374	9	69	strike	strike	VB
26374	9	70	you	-PRON-	PRP
26374	9	71	home	home	RB
26374	9	72	without	without	IN
26374	9	73	a	a	DT
26374	9	74	messenger	messenger	NN
26374	9	75	.	.	.
26374	10	1	My	-PRON-	PRP$
26374	10	2	charge	charge	NN
26374	10	3	was	be	VBD
26374	10	4	but	but	CC
26374	10	5	to	to	TO
26374	10	6	fetch	fetch	VB
26374	10	7	you	-PRON-	PRP
26374	10	8	from	from	IN
26374	10	9	the	the	DT
26374	10	10	mart	mart	NNP
26374	10	11	Home	Home	NNP
26374	10	12	to	to	IN
26374	10	13	your	-PRON-	PRP$
26374	10	14	house	house	NN
26374	10	15	,	,	,
26374	10	16	the	the	DT
26374	10	17	Phoenix	Phoenix	NNP
26374	10	18	,	,	,
26374	10	19	sir	sir	NN
26374	10	20	,	,	,
26374	10	21	to	to	TO
26374	10	22	dinner--	dinner--	VB
26374	10	23	My	-PRON-	PRP$
26374	10	24	mistress	mistress	NN
26374	10	25	and	and	CC
26374	10	26	her	-PRON-	PRP$
26374	10	27	sister	sister	NN
26374	10	28	wait	wait	VB
26374	10	29	for	for	IN
26374	10	30	you	-PRON-	PRP
26374	10	31	.	.	.
26374	10	32	_	_	NNP
26374	10	33	_	_	NNP
26374	10	34	--Comedy	--Comedy	HYPH
26374	10	35	of	of	IN
26374	10	36	Errors	Errors	NNPS
26374	10	37	.	.	.
26374	10	38	_	_	NNP
26374	10	39	THE	the	DT
26374	10	40	COOKERY	cookery	NN
26374	10	41	BLUE	BLUE	VBN
26374	10	42	BOOK	book	NN
26374	10	43	SOUPS	soup	NNS
26374	10	44	.	.	.
26374	11	1	=	=	NFP
26374	11	2	Bouillon	Bouillon	NNP
26374	11	3	Soup.=	Soup.=	NNP
26374	11	4	4	4	CD
26374	11	5	pounds	pound	NNS
26374	11	6	of	of	IN
26374	11	7	round	round	NN
26374	11	8	of	of	IN
26374	11	9	beef	beef	NN
26374	11	10	cut	cut	NN
26374	11	11	into	into	IN
26374	11	12	dice	dice	NN
26374	11	13	pieces	piece	NNS
26374	11	14	.	.	.
26374	12	1	Trim	trim	VB
26374	12	2	off	off	RP
26374	12	3	all	all	DT
26374	12	4	fatty	fatty	NN
26374	12	5	skin	skin	NN
26374	12	6	.	.	.
26374	13	1	4	4	CD
26374	13	2	quarts	quart	NNS
26374	13	3	water	water	NN
26374	13	4	;	;	:
26374	13	5	1	1	CD
26374	13	6	teaspoonful	teaspoonful	JJ
26374	13	7	celery	celery	NN
26374	13	8	seed	seed	NN
26374	13	9	;	;	:
26374	13	10	4	4	CD
26374	13	11	large	large	JJ
26374	13	12	onions	onion	NNS
26374	13	13	;	;	:
26374	13	14	6	6	CD
26374	13	15	large	large	JJ
26374	13	16	carrots	carrot	NNS
26374	13	17	;	;	:
26374	13	18	bunch	bunch	NN
26374	13	19	of	of	IN
26374	13	20	parsley	parsley	NNP
26374	13	21	;	;	:
26374	13	22	6	6	CD
26374	13	23	blades	blade	NNS
26374	13	24	of	of	IN
26374	13	25	mace	mace	NN
26374	13	26	;	;	:
26374	13	27	16	16	CD
26374	13	28	whole	whole	JJ
26374	13	29	cloves	clove	NNS
26374	13	30	,	,	,
26374	13	31	salt	salt	NN
26374	13	32	and	and	CC
26374	13	33	pepper	pepper	NN
26374	13	34	to	to	IN
26374	13	35	taste	taste	NN
26374	13	36	.	.	.
26374	14	1	Pour	pour	VB
26374	14	2	on	on	IN
26374	14	3	the	the	DT
26374	14	4	water	water	NN
26374	14	5	,	,	,
26374	14	6	and	and	CC
26374	14	7	let	let	VB
26374	14	8	it	-PRON-	PRP
26374	14	9	simmer	simmer	VB
26374	14	10	six	six	CD
26374	14	11	hours	hour	NNS
26374	14	12	,	,	,
26374	14	13	skimming	skim	VBG
26374	14	14	carefully	carefully	RB
26374	14	15	,	,	,
26374	14	16	for	for	IN
26374	14	17	if	if	IN
26374	14	18	any	any	DT
26374	14	19	grease	grease	NN
26374	14	20	is	be	VBZ
26374	14	21	allowed	allow	VBN
26374	14	22	to	to	TO
26374	14	23	go	go	VB
26374	14	24	back	back	RB
26374	14	25	into	into	IN
26374	14	26	the	the	DT
26374	14	27	soup	soup	NN
26374	14	28	it	-PRON-	PRP
26374	14	29	is	be	VBZ
26374	14	30	impossible	impossible	JJ
26374	14	31	to	to	TO
26374	14	32	make	make	VB
26374	14	33	it	-PRON-	PRP
26374	14	34	clear	clear	JJ
26374	14	35	.	.	.
26374	15	1	Scrape	scrape	VB
26374	15	2	the	the	DT
26374	15	3	carrots	carrot	NNS
26374	15	4	,	,	,
26374	15	5	stick	stick	VB
26374	15	6	4	4	CD
26374	15	7	whole	whole	JJ
26374	15	8	cloves	clove	NNS
26374	15	9	into	into	IN
26374	15	10	each	each	DT
26374	15	11	onion	onion	NN
26374	15	12	,	,	,
26374	15	13	and	and	CC
26374	15	14	put	put	VBD
26374	15	15	them	-PRON-	PRP
26374	15	16	in	in	IN
26374	15	17	the	the	DT
26374	15	18	soup	soup	NN
26374	15	19	;	;	:
26374	15	20	then	then	RB
26374	15	21	add	add	VB
26374	15	22	the	the	DT
26374	15	23	celery	celery	NN
26374	15	24	seed	seed	NN
26374	15	25	,	,	,
26374	15	26	parsley	parsley	NN
26374	15	27	,	,	,
26374	15	28	mace	mace	NN
26374	15	29	,	,	,
26374	15	30	pepper	pepper	NN
26374	15	31	and	and	CC
26374	15	32	salt	salt	NN
26374	15	33	.	.	.
26374	16	1	Let	let	VB
26374	16	2	this	this	DT
26374	16	3	boil	boil	NN
26374	16	4	till	till	IN
26374	16	5	the	the	DT
26374	16	6	vegetables	vegetable	NNS
26374	16	7	are	be	VBP
26374	16	8	tender	tender	JJ
26374	16	9	,	,	,
26374	16	10	then	then	RB
26374	16	11	strain	strain	VB
26374	16	12	through	through	IN
26374	16	13	a	a	DT
26374	16	14	cloth	cloth	NN
26374	16	15	,	,	,
26374	16	16	pouring	pour	VBG
26374	16	17	the	the	DT
26374	16	18	soup	soup	NN
26374	16	19	through	through	IN
26374	16	20	first	first	RB
26374	16	21	,	,	,
26374	16	22	then	then	RB
26374	16	23	putting	put	VBG
26374	16	24	the	the	DT
26374	16	25	meat	meat	NN
26374	16	26	in	in	IN
26374	16	27	it	-PRON-	PRP
26374	16	28	to	to	TO
26374	16	29	drain	drain	VB
26374	16	30	,	,	,
26374	16	31	never	never	RB
26374	16	32	squeezing	squeeze	VBG
26374	16	33	or	or	CC
26374	16	34	pressing	press	VBG
26374	16	35	it	-PRON-	PRP
26374	16	36	.	.	.
26374	17	1	If	if	IN
26374	17	2	you	-PRON-	PRP
26374	17	3	wish	wish	VBP
26374	17	4	to	to	TO
26374	17	5	color	color	VB
26374	17	6	it	-PRON-	PRP
26374	17	7	,	,	,
26374	17	8	you	-PRON-	PRP
26374	17	9	can	can	MD
26374	17	10	put	put	VB
26374	17	11	in	in	IN
26374	17	12	a	a	DT
26374	17	13	dessertspoon	dessertspoon	NN
26374	17	14	of	of	IN
26374	17	15	burnt	burn	VBN
26374	17	16	sugar	sugar	NN
26374	17	17	.	.	.
26374	18	1	It	-PRON-	PRP
26374	18	2	can	can	MD
26374	18	3	be	be	VB
26374	18	4	nicely	nicely	RB
26374	18	5	flavored	flavor	VBN
26374	18	6	by	by	IN
26374	18	7	adding	add	VBG
26374	18	8	some	some	DT
26374	18	9	walnut	walnut	NNP
26374	18	10	catsup	catsup	NN
26374	18	11	,	,	,
26374	18	12	together	together	RB
26374	18	13	with	with	IN
26374	18	14	mushroom	mushroom	NN
26374	18	15	and	and	CC
26374	18	16	a	a	DT
26374	18	17	very	very	RB
26374	18	18	little	little	JJ
26374	18	19	Worcestershire	worcestershire	NN
26374	18	20	.	.	.
26374	19	1	=	=	NFP
26374	19	2	Beef	Beef	NNP
26374	19	3	Soup.=	soup.=	CD
26374	19	4	Boil	Boil	NNP
26374	19	5	trimmings	trimming	NNS
26374	19	6	of	of	IN
26374	19	7	roast	roast	NN
26374	19	8	beef	beef	NN
26374	19	9	and	and	CC
26374	19	10	beef	beef	NN
26374	19	11	-	-	HYPH
26374	19	12	steak	steak	NN
26374	19	13	bones	bone	NNS
26374	19	14	for	for	IN
26374	19	15	three	three	CD
26374	19	16	hours	hour	NNS
26374	19	17	.	.	.
26374	20	1	Cool	cool	UH
26374	20	2	and	and	CC
26374	20	3	skim	skim	VB
26374	20	4	off	off	RP
26374	20	5	fat	fat	NN
26374	20	6	;	;	:
26374	20	7	add	add	VB
26374	20	8	half	half	PDT
26374	20	9	a	a	DT
26374	20	10	salt	salt	NN
26374	20	11	spoon	spoon	NN
26374	20	12	of	of	IN
26374	20	13	pepper	pepper	NN
26374	20	14	,	,	,
26374	20	15	2	2	CD
26374	20	16	teaspoonfuls	teaspoonful	NNS
26374	20	17	of	of	IN
26374	20	18	salt	salt	NN
26374	20	19	,	,	,
26374	20	20	3	3	CD
26374	20	21	potatoes	potato	NNS
26374	20	22	,	,	,
26374	20	23	pared	pare	VBD
26374	20	24	and	and	CC
26374	20	25	cut	cut	VBD
26374	20	26	up	up	RP
26374	20	27	,	,	,
26374	20	28	1/2	1/2	CD
26374	20	29	a	a	DT
26374	20	30	carrot	carrot	NN
26374	20	31	,	,	,
26374	20	32	1/2	1/2	CD
26374	20	33	an	an	DT
26374	20	34	onion	onion	NN
26374	20	35	,	,	,
26374	20	36	3	3	CD
26374	20	37	gumbo	gumbo	NN
26374	20	38	pods	pod	NNS
26374	20	39	,	,	,
26374	20	40	half	half	PDT
26374	20	41	a	a	DT
26374	20	42	bay	bay	NN
26374	20	43	leaf	leaf	NN
26374	20	44	and	and	CC
26374	20	45	a	a	DT
26374	20	46	little	little	JJ
26374	20	47	chopped	chop	VBN
26374	20	48	parsley	parsley	NN
26374	20	49	.	.	.
26374	21	1	Add	add	VB
26374	21	2	a	a	DT
26374	21	3	few	few	JJ
26374	21	4	drops	drop	NNS
26374	21	5	of	of	IN
26374	21	6	caramel	caramel	NN
26374	21	7	and	and	CC
26374	21	8	serve	serve	VB
26374	21	9	hot	hot	JJ
26374	21	10	.	.	.
26374	22	1	Strain	strain	VB
26374	22	2	,	,	,
26374	22	3	if	if	IN
26374	22	4	preferred	prefer	VBN
26374	22	5	thin	thin	JJ
26374	22	6	.	.	.
26374	23	1	=	=	NFP
26374	23	2	Tomato	Tomato	NNP
26374	23	3	Soup	Soup	NNP
26374	23	4	without	without	IN
26374	23	5	Stock.=	Stock.=	NNP
26374	23	6	1	1	CD
26374	23	7	dozen	dozen	NN
26374	23	8	tomatoes	tomato	NNS
26374	23	9	cut	cut	VBD
26374	23	10	up	up	RP
26374	23	11	and	and	CC
26374	23	12	enough	enough	JJ
26374	23	13	water	water	NN
26374	23	14	to	to	TO
26374	23	15	cover	cover	VB
26374	23	16	them	-PRON-	PRP
26374	23	17	;	;	:
26374	23	18	a	a	DT
26374	23	19	salt	salt	NN
26374	23	20	spoon	spoon	NN
26374	23	21	of	of	IN
26374	23	22	mustard	mustard	NN
26374	23	23	,	,	,
26374	23	24	salt	salt	NN
26374	23	25	and	and	CC
26374	23	26	2	2	CD
26374	23	27	dozen	dozen	NN
26374	23	28	cloves	clove	NNS
26374	23	29	.	.	.
26374	24	1	Stew	Stew	NNP
26374	24	2	thoroughly	thoroughly	RB
26374	24	3	and	and	CC
26374	24	4	strain	strain	VB
26374	24	5	.	.	.
26374	25	1	Rub	rub	VB
26374	25	2	together	together	RB
26374	25	3	2	2	CD
26374	25	4	heaping	heaping	NN
26374	25	5	tablespoons	tablespoon	NNS
26374	25	6	of	of	IN
26374	25	7	flour	flour	NN
26374	25	8	and	and	CC
26374	25	9	a	a	DT
26374	25	10	piece	piece	NN
26374	25	11	of	of	IN
26374	25	12	butter	butter	NN
26374	25	13	the	the	DT
26374	25	14	size	size	NN
26374	25	15	of	of	IN
26374	25	16	an	an	DT
26374	25	17	egg	egg	NN
26374	25	18	.	.	.
26374	26	1	Put	put	VB
26374	26	2	this	this	DT
26374	26	3	in	in	IN
26374	26	4	the	the	DT
26374	26	5	strained	strained	JJ
26374	26	6	liquor	liquor	NN
26374	26	7	and	and	CC
26374	26	8	boil	boil	NN
26374	26	9	.	.	.
26374	27	1	This	this	DT
26374	27	2	makes	make	VBZ
26374	27	3	soup	soup	NN
26374	27	4	for	for	IN
26374	27	5	six	six	CD
26374	27	6	persons	person	NNS
26374	27	7	.	.	.
26374	28	1	=	=	NFP
26374	28	2	Milk	milk	NN
26374	28	3	Tomato	tomato	NN
26374	28	4	Soup.=	Soup.=	NNP
26374	28	5	Boil	Boil	NNP
26374	28	6	1	1	CD
26374	28	7	can	can	NN
26374	28	8	of	of	IN
26374	28	9	tomatoes	tomato	NNS
26374	28	10	very	very	RB
26374	28	11	soft	soft	JJ
26374	28	12	in	in	IN
26374	28	13	1	1	CD
26374	28	14	quart	quart	NN
26374	28	15	of	of	IN
26374	28	16	water	water	NN
26374	28	17	;	;	:
26374	28	18	strain	strain	VB
26374	28	19	,	,	,
26374	28	20	and	and	CC
26374	28	21	add	add	VB
26374	28	22	1	1	CD
26374	28	23	pint	pint	NN
26374	28	24	of	of	IN
26374	28	25	milk	milk	NN
26374	28	26	,	,	,
26374	28	27	1	1	CD
26374	28	28	teaspoonful	teaspoonful	NN
26374	28	29	of	of	IN
26374	28	30	soda	soda	NN
26374	28	31	,	,	,
26374	28	32	small	small	JJ
26374	28	33	piece	piece	NN
26374	28	34	of	of	IN
26374	28	35	butter	butter	NN
26374	28	36	,	,	,
26374	28	37	a	a	DT
26374	28	38	shake	shake	NN
26374	28	39	of	of	IN
26374	28	40	mace	mace	NN
26374	28	41	,	,	,
26374	28	42	and	and	CC
26374	28	43	salt	salt	NN
26374	28	44	to	to	IN
26374	28	45	taste	taste	NN
26374	28	46	.	.	.
26374	29	1	Let	let	VB
26374	29	2	it	-PRON-	PRP
26374	29	3	scald	scald	VB
26374	29	4	,	,	,
26374	29	5	not	not	RB
26374	29	6	boil	boil	VB
26374	29	7	,	,	,
26374	29	8	and	and	CC
26374	29	9	add	add	VB
26374	29	10	2	2	CD
26374	29	11	rolled	roll	VBN
26374	29	12	crackers	cracker	NNS
26374	29	13	.	.	.
26374	30	1	=	=	NFP
26374	30	2	Bisque	Bisque	NNP
26374	30	3	Soup.=	Soup.=	NNP
26374	30	4	2	2	CD
26374	30	5	large	large	JJ
26374	30	6	onions	onion	NNS
26374	30	7	sliced	slice	VBN
26374	30	8	,	,	,
26374	30	9	1	1	CD
26374	30	10	can	can	MD
26374	30	11	tomatoes	tomato	NNS
26374	30	12	.	.	.
26374	31	1	Boil	boil	VB
26374	31	2	together	together	RB
26374	31	3	half	half	PDT
26374	31	4	an	an	DT
26374	31	5	hour	hour	NN
26374	31	6	or	or	CC
26374	31	7	longer	long	JJR
26374	31	8	,	,	,
26374	31	9	then	then	RB
26374	31	10	put	put	VB
26374	31	11	through	through	RP
26374	31	12	colander	colander	NN
26374	31	13	and	and	CC
26374	31	14	add	add	VB
26374	31	15	1	1	CD
26374	31	16	quart	quart	NNP
26374	31	17	beef	beef	NN
26374	31	18	stock	stock	NN
26374	31	19	,	,	,
26374	31	20	salt	salt	NN
26374	31	21	and	and	CC
26374	31	22	pepper	pepper	NN
26374	31	23	.	.	.
26374	32	1	Let	let	VB
26374	32	2	this	this	DT
26374	32	3	boil	boil	VB
26374	32	4	together	together	RB
26374	32	5	a	a	DT
26374	32	6	few	few	JJ
26374	32	7	moments	moment	NNS
26374	32	8	.	.	.
26374	33	1	Whip	whip	NN
26374	33	2	1	1	CD
26374	33	3	cup	cup	NN
26374	33	4	cream	cream	NN
26374	33	5	with	with	IN
26374	33	6	the	the	DT
26374	33	7	yolks	yolk	NNS
26374	33	8	of	of	IN
26374	33	9	4	4	CD
26374	33	10	eggs	egg	NNS
26374	33	11	and	and	CC
26374	33	12	1	1	CD
26374	33	13	tablespoon	tablespoon	NN
26374	33	14	of	of	IN
26374	33	15	corn	corn	NN
26374	33	16	starch	starch	NN
26374	33	17	or	or	CC
26374	33	18	flour	flour	NN
26374	33	19	;	;	:
26374	33	20	add	add	VB
26374	33	21	this	this	DT
26374	33	22	to	to	IN
26374	33	23	the	the	DT
26374	33	24	stock	stock	NN
26374	33	25	,	,	,
26374	33	26	boil	boil	VB
26374	33	27	up	up	RP
26374	33	28	,	,	,
26374	33	29	and	and	CC
26374	33	30	serve	serve	VB
26374	33	31	at	at	IN
26374	33	32	once	once	RB
26374	33	33	.	.	.
26374	34	1	=	=	NFP
26374	34	2	Mock	Mock	NNP
26374	34	3	Bisque	Bisque	NNP
26374	34	4	Soup.=	Soup.=	NNP
26374	34	5	1	1	CD
26374	34	6	quart	quart	NN
26374	34	7	tomatoes	tomato	NNS
26374	34	8	,	,	,
26374	34	9	3	3	CD
26374	34	10	pints	pint	NNS
26374	34	11	milk	milk	NN
26374	34	12	,	,	,
26374	34	13	1	1	CD
26374	34	14	large	large	JJ
26374	34	15	tablespoonful	tablespoonful	JJ
26374	34	16	flour	flour	NN
26374	34	17	,	,	,
26374	34	18	butter	butter	NN
26374	34	19	size	size	NN
26374	34	20	of	of	IN
26374	34	21	an	an	DT
26374	34	22	egg	egg	NN
26374	34	23	,	,	,
26374	34	24	pepper	pepper	NN
26374	34	25	and	and	CC
26374	34	26	salt	salt	NN
26374	34	27	to	to	IN
26374	34	28	taste	taste	NN
26374	34	29	,	,	,
26374	34	30	a	a	DT
26374	34	31	scant	scant	JJ
26374	34	32	teaspoonful	teaspoonful	NN
26374	34	33	of	of	IN
26374	34	34	soda	soda	NN
26374	34	35	.	.	.
26374	35	1	Put	put	VB
26374	35	2	the	the	DT
26374	35	3	tomato	tomato	NN
26374	35	4	on	on	RP
26374	35	5	to	to	IN
26374	35	6	stew	stew	NN
26374	35	7	and	and	CC
26374	35	8	the	the	DT
26374	35	9	milk	milk	NN
26374	35	10	in	in	IN
26374	35	11	a	a	DT
26374	35	12	double	double	JJ
26374	35	13	kettle	kettle	NN
26374	35	14	to	to	TO
26374	35	15	boil	boil	VB
26374	35	16	,	,	,
26374	35	17	reserving	reserve	VBG
26374	35	18	half	half	PDT
26374	35	19	a	a	DT
26374	35	20	cup	cup	NN
26374	35	21	to	to	TO
26374	35	22	mix	mix	VB
26374	35	23	with	with	IN
26374	35	24	flour	flour	NN
26374	35	25	.	.	.
26374	36	1	Mix	mix	VB
26374	36	2	the	the	DT
26374	36	3	flour	flour	NN
26374	36	4	smoothly	smoothly	RB
26374	36	5	with	with	IN
26374	36	6	the	the	DT
26374	36	7	cold	cold	JJ
26374	36	8	milk	milk	NN
26374	36	9	and	and	CC
26374	36	10	cook	cook	VB
26374	36	11	ten	ten	CD
26374	36	12	minutes	minute	NNS
26374	36	13	.	.	.
26374	37	1	To	to	IN
26374	37	2	the	the	DT
26374	37	3	tomato	tomato	NN
26374	37	4	add	add	VB
26374	37	5	the	the	DT
26374	37	6	soda	soda	NN
26374	37	7	,	,	,
26374	37	8	stir	stir	VB
26374	37	9	well	well	RB
26374	37	10	,	,	,
26374	37	11	and	and	CC
26374	37	12	rub	rub	VB
26374	37	13	through	through	RP
26374	37	14	a	a	DT
26374	37	15	strainer	strainer	NN
26374	37	16	that	that	WDT
26374	37	17	is	be	VBZ
26374	37	18	fine	fine	JJ
26374	37	19	enough	enough	RB
26374	37	20	to	to	TO
26374	37	21	keep	keep	VB
26374	37	22	back	back	RB
26374	37	23	the	the	DT
26374	37	24	seeds	seed	NNS
26374	37	25	.	.	.
26374	38	1	Add	add	VB
26374	38	2	butter	butter	NN
26374	38	3	,	,	,
26374	38	4	salt	salt	NN
26374	38	5	and	and	CC
26374	38	6	pepper	pepper	NN
26374	38	7	to	to	IN
26374	38	8	the	the	DT
26374	38	9	milk	milk	NN
26374	38	10	and	and	CC
26374	38	11	then	then	RB
26374	38	12	the	the	DT
26374	38	13	tomato	tomato	NN
26374	38	14	.	.	.
26374	39	1	Serve	serve	VB
26374	39	2	immediately	immediately	RB
26374	39	3	.	.	.
26374	40	1	=	=	NFP
26374	40	2	Bean	bean	NN
26374	40	3	Soup.=	Soup.=	NNP
26374	40	4	1	1	CD
26374	40	5	coffee	coffee	NN
26374	40	6	cup	cup	NN
26374	40	7	of	of	IN
26374	40	8	brown	brown	JJ
26374	40	9	beans	bean	NNS
26374	40	10	soaked	soak	VBD
26374	40	11	over	over	IN
26374	40	12	night	night	NN
26374	40	13	;	;	:
26374	40	14	boil	boil	VB
26374	40	15	in	in	IN
26374	40	16	a	a	DT
26374	40	17	gallon	gallon	NN
26374	40	18	of	of	IN
26374	40	19	water	water	NN
26374	40	20	with	with	IN
26374	40	21	a	a	DT
26374	40	22	piece	piece	NN
26374	40	23	of	of	IN
26374	40	24	salt	salt	NN
26374	40	25	pork	pork	NN
26374	40	26	3	3	CD
26374	40	27	inches	inch	NNS
26374	40	28	square	square	NNP
26374	40	29	(	(	-LRB-
26374	40	30	a	a	DT
26374	40	31	little	little	JJ
26374	40	32	beef	beef	NN
26374	40	33	is	be	VBZ
26374	40	34	good	good	JJ
26374	40	35	,	,	,
26374	40	36	also	also	RB
26374	40	37	)	)	-RRB-
26374	40	38	several	several	JJ
26374	40	39	hours	hour	NNS
26374	40	40	,	,	,
26374	40	41	until	until	IN
26374	40	42	beans	bean	NNS
26374	40	43	are	be	VBP
26374	40	44	soft	soft	JJ
26374	40	45	;	;	:
26374	40	46	strain	strain	JJ
26374	40	47	,	,	,
26374	40	48	and	and	CC
26374	40	49	add	add	VB
26374	40	50	a	a	DT
26374	40	51	small	small	JJ
26374	40	52	bit	bit	NN
26374	40	53	of	of	IN
26374	40	54	butter	butter	NN
26374	40	55	,	,	,
26374	40	56	the	the	DT
26374	40	57	juice	juice	NN
26374	40	58	of	of	IN
26374	40	59	1	1	CD
26374	40	60	lemon	lemon	NN
26374	40	61	and	and	CC
26374	40	62	a	a	DT
26374	40	63	small	small	JJ
26374	40	64	cup	cup	NN
26374	40	65	of	of	IN
26374	40	66	sherry	sherry	NN
26374	40	67	wine	wine	NN
26374	40	68	.	.	.
26374	41	1	=	=	NFP
26374	41	2	Black	Black	NNP
26374	41	3	Bean	Bean	NNP
26374	41	4	Soup.=	soup.=	CD
26374	41	5	1	1	CD
26374	41	6	pint	pint	NN
26374	41	7	of	of	IN
26374	41	8	beans	bean	NNS
26374	41	9	soaked	soak	VBN
26374	41	10	over	over	IN
26374	41	11	night	night	NN
26374	41	12	;	;	:
26374	41	13	2	2	CD
26374	41	14	quarts	quart	NNS
26374	41	15	water	water	NN
26374	41	16	and	and	CC
26374	41	17	boil	boil	VB
26374	41	18	five	five	CD
26374	41	19	or	or	CC
26374	41	20	six	six	CD
26374	41	21	hours	hour	NNS
26374	41	22	,	,	,
26374	41	23	adding	add	VBG
26374	41	24	water	water	NN
26374	41	25	as	as	IN
26374	41	26	it	-PRON-	PRP
26374	41	27	boils	boil	VBZ
26374	41	28	away	away	RB
26374	41	29	;	;	:
26374	41	30	when	when	WRB
26374	41	31	soft	soft	JJ
26374	41	32	,	,	,
26374	41	33	strain	strain	VB
26374	41	34	out	out	RP
26374	41	35	the	the	DT
26374	41	36	skins	skin	NNS
26374	41	37	,	,	,
26374	41	38	season	season	NN
26374	41	39	with	with	IN
26374	41	40	salt	salt	NN
26374	41	41	and	and	CC
26374	41	42	pepper	pepper	NN
26374	41	43	to	to	IN
26374	41	44	taste	taste	NN
26374	41	45	.	.	.
26374	42	1	When	when	WRB
26374	42	2	ready	ready	JJ
26374	42	3	for	for	IN
26374	42	4	the	the	DT
26374	42	5	table	table	NN
26374	42	6	add	add	VBP
26374	42	7	a	a	DT
26374	42	8	large	large	JJ
26374	42	9	spoonful	spoonful	JJ
26374	42	10	of	of	IN
26374	42	11	sherry	sherry	NN
26374	42	12	wine	wine	NN
26374	42	13	,	,	,
26374	42	14	2	2	CD
26374	42	15	boiled	boil	VBN
26374	42	16	eggs	egg	NNS
26374	42	17	,	,	,
26374	42	18	sliced	slice	VBN
26374	42	19	,	,	,
26374	42	20	and	and	CC
26374	42	21	1	1	CD
26374	42	22	lemon	lemon	NN
26374	42	23	,	,	,
26374	42	24	sliced	slice	VBD
26374	42	25	very	very	RB
26374	42	26	thin	thin	JJ
26374	42	27	.	.	.
26374	43	1	Do	do	VB
26374	43	2	not	not	RB
26374	43	3	cook	cook	VB
26374	43	4	it	-PRON-	PRP
26374	43	5	any	any	DT
26374	43	6	after	after	IN
26374	43	7	these	these	DT
26374	43	8	ingredients	ingredient	NNS
26374	43	9	are	be	VBP
26374	43	10	added	add	VBN
26374	43	11	.	.	.
26374	44	1	=	=	NFP
26374	44	2	Split	Split	NNP
26374	44	3	Pea	Pea	NNP
26374	44	4	Soup.=	Soup.=	NNP
26374	44	5	1	1	CD
26374	44	6	gallon	gallon	NN
26374	44	7	water	water	NN
26374	44	8	,	,	,
26374	44	9	1	1	CD
26374	44	10	quart	quart	NN
26374	44	11	peas	pea	NNS
26374	44	12	,	,	,
26374	44	13	soaked	soak	VBN
26374	44	14	over	over	IN
26374	44	15	night	night	NN
26374	44	16	;	;	:
26374	44	17	1/4	1/4	CD
26374	44	18	pound	pound	NN
26374	44	19	salt	salt	NN
26374	44	20	pork	pork	NN
26374	44	21	cut	cut	NN
26374	44	22	in	in	IN
26374	44	23	bits	bit	NNS
26374	44	24	;	;	:
26374	44	25	1	1	CD
26374	44	26	pound	pound	NN
26374	44	27	lean	lean	JJ
26374	44	28	beef	beef	NN
26374	44	29	cut	cut	VBD
26374	44	30	the	the	DT
26374	44	31	same	same	JJ
26374	44	32	.	.	.
26374	45	1	Boil	Boil	NNP
26374	45	2	slowly	slowly	RB
26374	45	3	two	two	CD
26374	45	4	hours	hour	NNS
26374	45	5	,	,	,
26374	45	6	or	or	CC
26374	45	7	until	until	IN
26374	45	8	the	the	DT
26374	45	9	water	water	NN
26374	45	10	is	be	VBZ
26374	45	11	reduced	reduce	VBN
26374	45	12	one	one	CD
26374	45	13	-	-	HYPH
26374	45	14	half	half	NN
26374	45	15	.	.	.
26374	46	1	Pour	pour	VB
26374	46	2	in	in	IN
26374	46	3	a	a	DT
26374	46	4	colander	colander	NN
26374	46	5	and	and	CC
26374	46	6	press	press	VB
26374	46	7	the	the	DT
26374	46	8	peas	pea	NNS
26374	46	9	through	through	RB
26374	46	10	;	;	:
26374	46	11	return	return	VB
26374	46	12	to	to	IN
26374	46	13	the	the	DT
26374	46	14	kettle	kettle	NN
26374	46	15	and	and	CC
26374	46	16	add	add	VB
26374	46	17	a	a	DT
26374	46	18	small	small	JJ
26374	46	19	amount	amount	NN
26374	46	20	of	of	IN
26374	46	21	celery	celery	NN
26374	46	22	chopped	chop	VBN
26374	46	23	fine	fine	JJ
26374	46	24	.	.	.
26374	47	1	Fry	Fry	NNP
26374	47	2	three	three	CD
26374	47	3	or	or	CC
26374	47	4	four	four	CD
26374	47	5	slices	slice	NNS
26374	47	6	of	of	IN
26374	47	7	bread	bread	NN
26374	47	8	quite	quite	RB
26374	47	9	brown	brown	JJ
26374	47	10	in	in	IN
26374	47	11	butter	butter	NN
26374	47	12	--	--	:
26374	47	13	cut	cut	VBN
26374	47	14	in	in	IN
26374	47	15	squares	square	NNS
26374	47	16	when	when	WRB
26374	47	17	served	serve	VBD
26374	47	18	.	.	.
26374	48	1	=	=	NFP
26374	48	2	Grandmother	Grandmother	NNP
26374	48	3	Sawtelle	Sawtelle	NNP
26374	48	4	's	's	POS
26374	48	5	Pea	Pea	NNP
26374	48	6	Soup.=	Soup.=	NNP
26374	48	7	Soak	Soak	NNP
26374	48	8	a	a	DT
26374	48	9	quart	quart	NN
26374	48	10	of	of	IN
26374	48	11	dried	dry	VBN
26374	48	12	peas	pea	NNS
26374	48	13	over	over	IN
26374	48	14	night	night	NN
26374	48	15	.	.	.
26374	49	1	In	in	IN
26374	49	2	the	the	DT
26374	49	3	morning	morning	NN
26374	49	4	put	put	VBD
26374	49	5	them	-PRON-	PRP
26374	49	6	on	on	RP
26374	49	7	to	to	TO
26374	49	8	boil	boil	VB
26374	49	9	with	with	IN
26374	49	10	fragments	fragment	NNS
26374	49	11	of	of	IN
26374	49	12	fresh	fresh	JJ
26374	49	13	meat	meat	NN
26374	49	14	;	;	:
26374	49	15	also	also	RB
26374	49	16	cloves	clove	NNS
26374	49	17	,	,	,
26374	49	18	allspice	allspice	NN
26374	49	19	,	,	,
26374	49	20	pepper	pepper	NN
26374	49	21	and	and	CC
26374	49	22	salt	salt	NN
26374	49	23	.	.	.
26374	50	1	Let	let	VB
26374	50	2	boil	boil	NN
26374	50	3	until	until	IN
26374	50	4	soft	soft	JJ
26374	50	5	,	,	,
26374	50	6	then	then	RB
26374	50	7	strain	strain	VB
26374	50	8	through	through	IN
26374	50	9	a	a	DT
26374	50	10	colander	colander	NN
26374	50	11	.	.	.
26374	51	1	Have	have	VBP
26374	51	2	some	some	DT
26374	51	3	pieces	piece	NNS
26374	51	4	of	of	IN
26374	51	5	bread	bread	NN
26374	51	6	or	or	CC
26374	51	7	crackers	cracker	NNS
26374	51	8	inch	inch	VBP
26374	51	9	square	square	JJ
26374	51	10	,	,	,
26374	51	11	and	and	CC
26374	51	12	put	put	VBD
26374	51	13	them	-PRON-	PRP
26374	51	14	into	into	IN
26374	51	15	the	the	DT
26374	51	16	oven	oven	NN
26374	51	17	to	to	TO
26374	51	18	dry	dry	VB
26374	51	19	without	without	IN
26374	51	20	browning	brown	VBG
26374	51	21	;	;	:
26374	51	22	a	a	DT
26374	51	23	pint	pint	NN
26374	51	24	of	of	IN
26374	51	25	bread	bread	NN
26374	51	26	to	to	IN
26374	51	27	a	a	DT
26374	51	28	quart	quart	NN
26374	51	29	of	of	IN
26374	51	30	peas	pea	NNS
26374	51	31	.	.	.
26374	52	1	Take	take	VB
26374	52	2	2/3	2/3	CD
26374	52	3	of	of	IN
26374	52	4	a	a	DT
26374	52	5	cup	cup	NN
26374	52	6	of	of	IN
26374	52	7	melted	melted	JJ
26374	52	8	butter	butter	NN
26374	52	9	and	and	CC
26374	52	10	put	put	VBD
26374	52	11	the	the	DT
26374	52	12	bread	bread	NN
26374	52	13	in	in	IN
26374	52	14	it	-PRON-	PRP
26374	52	15	;	;	:
26374	52	16	stir	stir	VB
26374	52	17	until	until	IN
26374	52	18	the	the	DT
26374	52	19	bread	bread	NN
26374	52	20	and	and	CC
26374	52	21	butter	butter	NN
26374	52	22	are	be	VBP
26374	52	23	well	well	RB
26374	52	24	mixed	mixed	JJ
26374	52	25	,	,	,
26374	52	26	then	then	RB
26374	52	27	put	put	VB
26374	52	28	into	into	IN
26374	52	29	the	the	DT
26374	52	30	peas	pea	NNS
26374	52	31	and	and	CC
26374	52	32	it	-PRON-	PRP
26374	52	33	is	be	VBZ
26374	52	34	done	do	VBN
26374	52	35	.	.	.
26374	53	1	If	if	IN
26374	53	2	the	the	DT
26374	53	3	peas	pea	NNS
26374	53	4	do	do	VBP
26374	53	5	not	not	RB
26374	53	6	boil	boil	VB
26374	53	7	easily	easily	RB
26374	53	8	add	add	VB
26374	53	9	a	a	DT
26374	53	10	little	little	JJ
26374	53	11	saleratus	saleratus	NN
26374	53	12	.	.	.
26374	54	1	=	=	NFP
26374	54	2	Green	Green	NNP
26374	54	3	Pea	Pea	NNP
26374	54	4	Soup.=	soup.=	ADD
26374	54	5	Boil	Boil	NNP
26374	54	6	the	the	DT
26374	54	7	pods	pod	NNS
26374	54	8	first	first	RB
26374	54	9	,	,	,
26374	54	10	then	then	RB
26374	54	11	remove	remove	VB
26374	54	12	and	and	CC
26374	54	13	boil	boil	VB
26374	54	14	peas	pea	NNS
26374	54	15	in	in	IN
26374	54	16	same	same	JJ
26374	54	17	water	water	NN
26374	54	18	until	until	IN
26374	54	19	soft	soft	JJ
26374	54	20	enough	enough	RB
26374	54	21	to	to	TO
26374	54	22	mash	mash	VB
26374	54	23	easily	easily	RB
26374	54	24	.	.	.
26374	55	1	Add	add	VB
26374	55	2	a	a	DT
26374	55	3	quart	quart	NN
26374	55	4	of	of	IN
26374	55	5	milk	milk	NN
26374	55	6	,	,	,
26374	55	7	and	and	CC
26374	55	8	thickening	thickening	NN
26374	55	9	made	make	VBN
26374	55	10	of	of	IN
26374	55	11	a	a	DT
26374	55	12	tablespoonful	tablespoonful	NN
26374	55	13	of	of	IN
26374	55	14	butter	butter	NN
26374	55	15	and	and	CC
26374	55	16	1	1	CD
26374	55	17	of	of	IN
26374	55	18	flour	flour	NN
26374	55	19	.	.	.
26374	56	1	Boil	Boil	NNP
26374	56	2	a	a	DT
26374	56	3	few	few	JJ
26374	56	4	minutes	minute	NNS
26374	56	5	and	and	CC
26374	56	6	serve	serve	VBP
26374	56	7	.	.	.
26374	57	1	=	=	NFP
26374	57	2	Celery	Celery	NNP
26374	57	3	Soup	Soup	NNP
26374	57	4	(	(	-LRB-
26374	57	5	for	for	IN
26374	57	6	six	six	CD
26374	57	7	persons).=	persons).=	NNP
26374	57	8	Boil	Boil	NNP
26374	57	9	a	a	DT
26374	57	10	small	small	JJ
26374	57	11	cup	cup	NN
26374	57	12	of	of	IN
26374	57	13	rice	rice	NN
26374	57	14	till	till	IN
26374	57	15	tender	tender	NNP
26374	57	16	,	,	,
26374	57	17	in	in	IN
26374	57	18	3	3	CD
26374	57	19	pints	pint	NNS
26374	57	20	of	of	IN
26374	57	21	milk	milk	NN
26374	57	22	(	(	-LRB-
26374	57	23	or	or	CC
26374	57	24	2	2	CD
26374	57	25	pints	pint	NNS
26374	57	26	of	of	IN
26374	57	27	milk	milk	NN
26374	57	28	and	and	CC
26374	57	29	1	1	CD
26374	57	30	of	of	IN
26374	57	31	cream	cream	NN
26374	57	32	)	)	-RRB-
26374	57	33	;	;	:
26374	57	34	rub	rub	VB
26374	57	35	through	through	RP
26374	57	36	a	a	DT
26374	57	37	sieve	sieve	NN
26374	57	38	,	,	,
26374	57	39	add	add	VB
26374	57	40	1	1	CD
26374	57	41	quart	quart	NN
26374	57	42	of	of	IN
26374	57	43	veal	veal	NN
26374	57	44	stock	stock	NN
26374	57	45	,	,	,
26374	57	46	salt	salt	NN
26374	57	47	,	,	,
26374	57	48	cayenne	cayenne	NN
26374	57	49	and	and	CC
26374	57	50	3	3	CD
26374	57	51	heads	head	NNS
26374	57	52	of	of	IN
26374	57	53	celery	celery	NN
26374	57	54	grated	grate	VBN
26374	57	55	fine	fine	JJ
26374	57	56	.	.	.
26374	58	1	=	=	NFP
26374	58	2	Cream	Cream	NNP
26374	58	3	of	of	IN
26374	58	4	Celery	Celery	NNP
26374	58	5	Soup.=	Soup.=	NNP
26374	58	6	4	4	CD
26374	58	7	teacups	teacup	NNS
26374	58	8	of	of	IN
26374	58	9	chopped	chop	VBN
26374	58	10	celery	celery	NN
26374	58	11	,	,	,
26374	58	12	1	1	CD
26374	58	13	quart	quart	NN
26374	58	14	of	of	IN
26374	58	15	milk	milk	NN
26374	58	16	;	;	,
26374	58	17	boil	boil	VB
26374	58	18	celery	celery	NNP
26374	58	19	soft	soft	JJ
26374	58	20	(	(	-LRB-
26374	58	21	saving	save	VBG
26374	58	22	water	water	NN
26374	58	23	it	-PRON-	PRP
26374	58	24	is	be	VBZ
26374	58	25	boiled	boil	VBN
26374	58	26	in	in	RP
26374	58	27	)	)	-RRB-
26374	58	28	;	;	:
26374	58	29	rub	rub	VB
26374	58	30	celery	celery	NN
26374	58	31	through	through	IN
26374	58	32	fine	fine	JJ
26374	58	33	sieve	sieve	NN
26374	58	34	;	;	:
26374	58	35	mix	mix	VB
26374	58	36	celery	celery	NN
26374	58	37	and	and	CC
26374	58	38	milk	milk	NN
26374	58	39	.	.	.
26374	59	1	Take	take	VB
26374	59	2	1	1	CD
26374	59	3	heaping	heap	VBG
26374	59	4	tablespoonful	tablespoonful	JJ
26374	59	5	of	of	IN
26374	59	6	flour	flour	NN
26374	59	7	,	,	,
26374	59	8	1	1	CD
26374	59	9	even	even	RB
26374	59	10	tablespoonful	tablespoonful	JJ
26374	59	11	of	of	IN
26374	59	12	butter	butter	NN
26374	59	13	,	,	,
26374	59	14	1	1	CD
26374	59	15	scant	scant	JJ
26374	59	16	teaspoonful	teaspoonful	NN
26374	59	17	of	of	IN
26374	59	18	salt	salt	NN
26374	59	19	.	.	.
26374	60	1	If	if	IN
26374	60	2	desired	desire	VBN
26374	60	3	,	,	,
26374	60	4	can	can	MD
26374	60	5	boil	boil	VB
26374	60	6	celery	celery	NN
26374	60	7	in	in	IN
26374	60	8	the	the	DT
26374	60	9	morning	morning	NN
26374	60	10	,	,	,
26374	60	11	then	then	RB
26374	60	12	about	about	IN
26374	60	13	half	half	PDT
26374	60	14	an	an	DT
26374	60	15	hour	hour	NN
26374	60	16	before	before	IN
26374	60	17	dinner	dinner	NN
26374	60	18	take	take	VBP
26374	60	19	milk	milk	NN
26374	60	20	,	,	,
26374	60	21	flour	flour	NN
26374	60	22	,	,	,
26374	60	23	butter	butter	NN
26374	60	24	,	,	,
26374	60	25	salt	salt	NN
26374	60	26	and	and	CC
26374	60	27	celery	celery	NN
26374	60	28	and	and	CC
26374	60	29	boil	boil	VB
26374	60	30	together	together	RB
26374	60	31	,	,	,
26374	60	32	stirring	stir	VBG
26374	60	33	constantly	constantly	RB
26374	60	34	so	so	IN
26374	60	35	it	-PRON-	PRP
26374	60	36	will	will	MD
26374	60	37	cook	cook	VB
26374	60	38	evenly	evenly	RB
26374	60	39	.	.	.
26374	61	1	When	when	WRB
26374	61	2	the	the	DT
26374	61	3	consistency	consistency	NN
26374	61	4	of	of	IN
26374	61	5	cream	cream	NN
26374	61	6	,	,	,
26374	61	7	it	-PRON-	PRP
26374	61	8	is	be	VBZ
26374	61	9	ready	ready	JJ
26374	61	10	for	for	IN
26374	61	11	use	use	NN
26374	61	12	.	.	.
26374	62	1	=	=	NFP
26374	62	2	Ox	ox	JJ
26374	62	3	-	-	HYPH
26374	62	4	tail	tail	NN
26374	62	5	Soup.=	Soup.=	NNP
26374	62	6	1	1	CD
26374	62	7	ox	ox	NN
26374	62	8	-	-	HYPH
26374	62	9	tail	tail	NN
26374	62	10	,	,	,
26374	62	11	2	2	CD
26374	62	12	pounds	pound	VBZ
26374	62	13	lean	lean	JJ
26374	62	14	beef	beef	NN
26374	62	15	,	,	,
26374	62	16	4	4	CD
26374	62	17	carrots	carrot	NNS
26374	62	18	,	,	,
26374	62	19	3	3	CD
26374	62	20	onions	onion	NNS
26374	62	21	and	and	CC
26374	62	22	thyme	thyme	NNS
26374	62	23	.	.	.
26374	63	1	Cut	cut	VB
26374	63	2	tail	tail	NN
26374	63	3	into	into	IN
26374	63	4	pieces	piece	NNS
26374	63	5	and	and	CC
26374	63	6	fry	fry	NNP
26374	63	7	brown	brown	NNP
26374	63	8	in	in	IN
26374	63	9	butter	butter	NN
26374	63	10	.	.	.
26374	64	1	Slice	slice	NN
26374	64	2	onions	onion	NNS
26374	64	3	and	and	CC
26374	64	4	2	2	CD
26374	64	5	carrots	carrot	NNS
26374	64	6	,	,	,
26374	64	7	and	and	CC
26374	64	8	when	when	WRB
26374	64	9	you	-PRON-	PRP
26374	64	10	remove	remove	VBP
26374	64	11	the	the	DT
26374	64	12	tail	tail	NN
26374	64	13	from	from	IN
26374	64	14	the	the	DT
26374	64	15	pan	pan	NN
26374	64	16	put	put	VBD
26374	64	17	these	these	DT
26374	64	18	in	in	IN
26374	64	19	and	and	CC
26374	64	20	brown	brown	NNP
26374	64	21	also	also	RB
26374	64	22	;	;	:
26374	64	23	then	then	RB
26374	64	24	tie	tie	VB
26374	64	25	them	-PRON-	PRP
26374	64	26	in	in	IN
26374	64	27	a	a	DT
26374	64	28	thin	thin	JJ
26374	64	29	cloth	cloth	NN
26374	64	30	with	with	IN
26374	64	31	the	the	DT
26374	64	32	thyme	thyme	NNS
26374	64	33	and	and	CC
26374	64	34	put	put	VBN
26374	64	35	in	in	IN
26374	64	36	the	the	DT
26374	64	37	soup	soup	NN
26374	64	38	pot	pot	NN
26374	64	39	.	.	.
26374	65	1	Lay	lay	VB
26374	65	2	the	the	DT
26374	65	3	tail	tail	NN
26374	65	4	in	in	RP
26374	65	5	and	and	CC
26374	65	6	then	then	RB
26374	65	7	the	the	DT
26374	65	8	meat	meat	NN
26374	65	9	cut	cut	VBD
26374	65	10	into	into	IN
26374	65	11	small	small	JJ
26374	65	12	pieces	piece	NNS
26374	65	13	.	.	.
26374	66	1	Grate	grate	VB
26374	66	2	over	over	IN
26374	66	3	them	-PRON-	PRP
26374	66	4	the	the	DT
26374	66	5	remaining	remain	VBG
26374	66	6	2	2	CD
26374	66	7	carrots	carrot	NNS
26374	66	8	,	,	,
26374	66	9	and	and	CC
26374	66	10	add	add	VB
26374	66	11	4	4	CD
26374	66	12	quarts	quart	NNS
26374	66	13	of	of	IN
26374	66	14	water	water	NN
26374	66	15	,	,	,
26374	66	16	with	with	IN
26374	66	17	salt	salt	NN
26374	66	18	and	and	CC
26374	66	19	pepper	pepper	NN
26374	66	20	.	.	.
26374	67	1	Boil	Boil	NNP
26374	67	2	four	four	CD
26374	67	3	to	to	TO
26374	67	4	six	six	CD
26374	67	5	hours	hour	NNS
26374	67	6	.	.	.
26374	68	1	Strain	strain	VB
26374	68	2	five	five	CD
26374	68	3	minutes	minute	NNS
26374	68	4	before	before	IN
26374	68	5	serving	serve	VBG
26374	68	6	and	and	CC
26374	68	7	thicken	thicken	NN
26374	68	8	with	with	IN
26374	68	9	2	2	CD
26374	68	10	tablespoonfuls	tablespoonful	NNS
26374	68	11	of	of	IN
26374	68	12	browned	brown	VBN
26374	68	13	flour	flour	NN
26374	68	14	.	.	.
26374	69	1	Boil	Boil	NNP
26374	69	2	ten	ten	CD
26374	69	3	minutes	minute	NNS
26374	69	4	longer	long	RBR
26374	69	5	.	.	.
26374	70	1	=	=	NFP
26374	70	2	Mushroom	mushroom	NN
26374	70	3	Soup.=	Soup.=	NNP
26374	70	4	1	1	CD
26374	70	5	pint	pint	NN
26374	70	6	of	of	IN
26374	70	7	white	white	JJ
26374	70	8	stock	stock	NN
26374	70	9	,	,	,
26374	70	10	2	2	CD
26374	70	11	tablespoonfuls	tablespoonful	NNS
26374	70	12	butter	butter	NN
26374	70	13	,	,	,
26374	70	14	1/4	1/4	CD
26374	70	15	teaspoon	teaspoon	NN
26374	70	16	of	of	IN
26374	70	17	pepper	pepper	NN
26374	70	18	,	,	,
26374	70	19	and	and	CC
26374	70	20	1	1	CD
26374	70	21	teaspoon	teaspoon	NN
26374	70	22	of	of	IN
26374	70	23	salt	salt	NN
26374	70	24	,	,	,
26374	70	25	1	1	CD
26374	70	26	tablespoonful	tablespoonful	JJ
26374	70	27	corn	corn	NN
26374	70	28	starch	starch	NN
26374	70	29	,	,	,
26374	70	30	1	1	CD
26374	70	31	pint	pint	NN
26374	70	32	of	of	IN
26374	70	33	milk	milk	NN
26374	70	34	;	;	:
26374	70	35	heat	heat	NN
26374	70	36	milk	milk	NN
26374	70	37	.	.	.
26374	71	1	Mix	mix	VB
26374	71	2	butter	butter	NN
26374	71	3	and	and	CC
26374	71	4	corn	corn	NN
26374	71	5	starch	starch	NN
26374	71	6	to	to	TO
26374	71	7	cream	cream	VB
26374	71	8	,	,	,
26374	71	9	and	and	CC
26374	71	10	add	add	VB
26374	71	11	hot	hot	JJ
26374	71	12	milk	milk	NN
26374	71	13	and	and	CC
26374	71	14	then	then	RB
26374	71	15	stock	stock	NN
26374	71	16	.	.	.
26374	72	1	Boil	Boil	NNP
26374	72	2	1	1	CD
26374	72	3	pound	pound	NN
26374	72	4	of	of	IN
26374	72	5	mushrooms	mushroom	NNS
26374	72	6	until	until	IN
26374	72	7	soft	soft	JJ
26374	72	8	,	,	,
26374	72	9	and	and	CC
26374	72	10	then	then	RB
26374	72	11	strain	strain	VB
26374	72	12	.	.	.
26374	73	1	Have	have	VBP
26374	73	2	them	-PRON-	PRP
26374	73	3	ready	ready	JJ
26374	73	4	and	and	CC
26374	73	5	add	add	VB
26374	73	6	to	to	IN
26374	73	7	the	the	DT
26374	73	8	soup	soup	NN
26374	73	9	,	,	,
26374	73	10	letting	let	VBG
26374	73	11	it	-PRON-	PRP
26374	73	12	stand	stand	VB
26374	73	13	to	to	IN
26374	73	14	thicken	thicken	NNP
26374	73	15	.	.	.
26374	74	1	It	-PRON-	PRP
26374	74	2	is	be	VBZ
26374	74	3	improved	improve	VBN
26374	74	4	by	by	IN
26374	74	5	a	a	DT
26374	74	6	little	little	JJ
26374	74	7	whipped	whipped	JJ
26374	74	8	cream	cream	NN
26374	74	9	added	add	VBD
26374	74	10	before	before	IN
26374	74	11	serving	serve	VBG
26374	74	12	.	.	.
26374	75	1	=	=	NFP
26374	75	2	Soupe	Soupe	NNP
26374	75	3	a	a	DT
26374	75	4	l'Ognon.=	l'ognon.=	NN
26374	75	5	Put	put	VBP
26374	75	6	into	into	IN
26374	75	7	a	a	DT
26374	75	8	saucepan	saucepan	NN
26374	75	9	butter	butter	NN
26374	75	10	size	size	NN
26374	75	11	of	of	IN
26374	75	12	a	a	DT
26374	75	13	pigeon	pigeon	NN
26374	75	14	's	's	POS
26374	75	15	egg	egg	NN
26374	75	16	;	;	:
26374	75	17	add	add	VB
26374	75	18	1	1	CD
26374	75	19	pint	pint	NN
26374	75	20	of	of	IN
26374	75	21	soup	soup	NN
26374	75	22	stock	stock	NN
26374	75	23	.	.	.
26374	76	1	When	when	WRB
26374	76	2	very	very	RB
26374	76	3	hot	hot	JJ
26374	76	4	add	add	NN
26374	76	5	3	3	CD
26374	76	6	onions	onion	NNS
26374	76	7	,	,	,
26374	76	8	sliced	slice	VBN
26374	76	9	thin	thin	JJ
26374	76	10	,	,	,
26374	76	11	then	then	RB
26374	76	12	a	a	DT
26374	76	13	full	full	JJ
26374	76	14	1/2	1/2	CD
26374	76	15	teacup	teacup	NN
26374	76	16	of	of	IN
26374	76	17	flour	flour	NN
26374	76	18	,	,	,
26374	76	19	stirring	stir	VBG
26374	76	20	constantly	constantly	RB
26374	76	21	that	that	IN
26374	76	22	it	-PRON-	PRP
26374	76	23	may	may	MD
26374	76	24	not	not	RB
26374	76	25	burn	burn	VB
26374	76	26	.	.	.
26374	77	1	Add	add	NN
26374	77	2	1	1	CD
26374	77	3	pint	pint	NN
26374	77	4	boiling	boiling	NN
26374	77	5	water	water	NN
26374	77	6	,	,	,
26374	77	7	pepper	pepper	NN
26374	77	8	and	and	CC
26374	77	9	salt	salt	NN
26374	77	10	,	,	,
26374	77	11	and	and	CC
26374	77	12	let	let	VB
26374	77	13	boil	boil	VB
26374	77	14	one	one	CD
26374	77	15	minute	minute	NN
26374	77	16	,	,	,
26374	77	17	then	then	RB
26374	77	18	placing	place	VBG
26374	77	19	on	on	IN
26374	77	20	back	back	NN
26374	77	21	of	of	IN
26374	77	22	range	range	NN
26374	77	23	till	till	IN
26374	77	24	ready	ready	JJ
26374	77	25	to	to	TO
26374	77	26	serve	serve	VB
26374	77	27	,	,	,
26374	77	28	when	when	WRB
26374	77	29	add	add	VB
26374	77	30	1	1	CD
26374	77	31	quart	quart	NN
26374	77	32	of	of	IN
26374	77	33	boiling	boil	VBG
26374	77	34	milk	milk	NN
26374	77	35	and	and	CC
26374	77	36	3	3	CD
26374	77	37	mashed	mash	VBD
26374	77	38	boiled	boil	VBN
26374	77	39	potatoes	potato	NNS
26374	77	40	.	.	.
26374	78	1	Gradually	gradually	RB
26374	78	2	add	add	VB
26374	78	3	to	to	IN
26374	78	4	the	the	DT
26374	78	5	potatoes	potato	NNS
26374	78	6	a	a	DT
26374	78	7	little	little	JJ
26374	78	8	of	of	IN
26374	78	9	the	the	DT
26374	78	10	soup	soup	NN
26374	78	11	till	till	IN
26374	78	12	smooth	smooth	JJ
26374	78	13	and	and	CC
26374	78	14	thin	thin	JJ
26374	78	15	enough	enough	RB
26374	78	16	to	to	TO
26374	78	17	put	put	VB
26374	78	18	into	into	IN
26374	78	19	the	the	DT
26374	78	20	soup	soup	NN
26374	78	21	kettle	kettle	NN
26374	78	22	.	.	.
26374	79	1	Stir	stir	VB
26374	79	2	all	all	RB
26374	79	3	well	well	RB
26374	79	4	,	,	,
26374	79	5	then	then	RB
26374	79	6	strain	strain	VB
26374	79	7	.	.	.
26374	80	1	Put	put	VB
26374	80	2	diamond	diamond	NN
26374	80	3	-	-	HYPH
26374	80	4	shaped	shape	VBN
26374	80	5	pieces	piece	NNS
26374	80	6	of	of	IN
26374	80	7	toasted	toast	VBN
26374	80	8	bread	bread	NN
26374	80	9	in	in	IN
26374	80	10	bottom	bottom	NN
26374	80	11	of	of	IN
26374	80	12	tureen	tureen	NN
26374	80	13	and	and	CC
26374	80	14	pour	pour	VBP
26374	80	15	soup	soup	NN
26374	80	16	over	over	IN
26374	80	17	it	-PRON-	PRP
26374	80	18	.	.	.
26374	81	1	=	=	NFP
26374	81	2	Potato	Potato	NNP
26374	81	3	Soup.=	Soup.=	NNP
26374	81	4	Boil	Boil	NNP
26374	81	5	and	and	CC
26374	81	6	mash	mash	NN
26374	81	7	fine	fine	JJ
26374	81	8	4	4	CD
26374	81	9	large	large	JJ
26374	81	10	mealy	mealy	JJ
26374	81	11	potatoes	potato	NNS
26374	81	12	;	;	:
26374	81	13	add	add	VB
26374	81	14	1	1	CD
26374	81	15	egg	egg	NN
26374	81	16	,	,	,
26374	81	17	a	a	DT
26374	81	18	piece	piece	NN
26374	81	19	of	of	IN
26374	81	20	butter	butter	NN
26374	81	21	size	size	NN
26374	81	22	of	of	IN
26374	81	23	an	an	DT
26374	81	24	egg	egg	NN
26374	81	25	,	,	,
26374	81	26	a	a	DT
26374	81	27	teaspoonful	teaspoonful	NN
26374	81	28	of	of	IN
26374	81	29	salt	salt	NN
26374	81	30	,	,	,
26374	81	31	1	1	CD
26374	81	32	teaspoonful	teaspoonful	JJ
26374	81	33	celery	celery	NN
26374	81	34	salt	salt	NN
26374	81	35	.	.	.
26374	82	1	Boil	Boil	NNP
26374	82	2	1	1	CD
26374	82	3	pint	pint	NN
26374	82	4	of	of	IN
26374	82	5	water	water	NN
26374	82	6	and	and	CC
26374	82	7	1	1	CD
26374	82	8	pint	pint	NN
26374	82	9	of	of	IN
26374	82	10	milk	milk	NN
26374	82	11	together	together	RB
26374	82	12	and	and	CC
26374	82	13	pour	pour	VB
26374	82	14	on	on	IN
26374	82	15	potatoes	potato	NNS
26374	82	16	boiling	boil	VBG
26374	82	17	hot	hot	RB
26374	82	18	.	.	.
26374	83	1	Stir	stir	VB
26374	83	2	it	-PRON-	PRP
26374	83	3	well	well	RB
26374	83	4	,	,	,
26374	83	5	strain	strain	VB
26374	83	6	and	and	CC
26374	83	7	serve	serve	VB
26374	83	8	.	.	.
26374	84	1	=	=	NFP
26374	84	2	Asparagus	Asparagus	NNP
26374	84	3	(	(	-LRB-
26374	84	4	white	white	NNP
26374	84	5	)	)	-RRB-
26374	84	6	Soup.=	Soup.=	NNP
26374	84	7	Cut	Cut	NNP
26374	84	8	off	off	RP
26374	84	9	the	the	DT
26374	84	10	hard	hard	JJ
26374	84	11	,	,	,
26374	84	12	green	green	JJ
26374	84	13	stems	stem	NNS
26374	84	14	from	from	IN
26374	84	15	two	two	CD
26374	84	16	bunches	bunche	NNS
26374	84	17	of	of	IN
26374	84	18	asparagus	asparagus	NN
26374	84	19	and	and	CC
26374	84	20	put	put	VBD
26374	84	21	them	-PRON-	PRP
26374	84	22	in	in	IN
26374	84	23	2	2	CD
26374	84	24	quarts	quart	NNS
26374	84	25	and	and	CC
26374	84	26	a	a	DT
26374	84	27	pint	pint	NN
26374	84	28	of	of	IN
26374	84	29	water	water	NN
26374	84	30	,	,	,
26374	84	31	with	with	IN
26374	84	32	2	2	CD
26374	84	33	pounds	pound	NNS
26374	84	34	of	of	IN
26374	84	35	veal	veal	NN
26374	84	36	(	(	-LRB-
26374	84	37	the	the	DT
26374	84	38	knuckle	knuckle	NNP
26374	84	39	is	be	VBZ
26374	84	40	the	the	DT
26374	84	41	best	good	JJS
26374	84	42	)	)	-RRB-
26374	84	43	.	.	.
26374	85	1	Boil	Boil	NNP
26374	85	2	in	in	IN
26374	85	3	a	a	DT
26374	85	4	closely	closely	RB
26374	85	5	covered	cover	VBN
26374	85	6	pot	pot	NN
26374	85	7	three	three	CD
26374	85	8	hours	hour	NNS
26374	85	9	,	,	,
26374	85	10	till	till	IN
26374	85	11	the	the	DT
26374	85	12	meat	meat	NN
26374	85	13	is	be	VBZ
26374	85	14	in	in	IN
26374	85	15	rags	rag	NNS
26374	85	16	and	and	CC
26374	85	17	the	the	DT
26374	85	18	asparagus	asparagus	NN
26374	85	19	dissolved	dissolve	VBD
26374	85	20	.	.	.
26374	86	1	Strain	strain	VB
26374	86	2	the	the	DT
26374	86	3	liquor	liquor	NN
26374	86	4	and	and	CC
26374	86	5	return	return	VB
26374	86	6	to	to	IN
26374	86	7	the	the	DT
26374	86	8	pot	pot	NN
26374	86	9	with	with	IN
26374	86	10	the	the	DT
26374	86	11	remaining	remain	VBG
26374	86	12	half	half	NN
26374	86	13	of	of	IN
26374	86	14	the	the	DT
26374	86	15	asparagus	asparagus	NN
26374	86	16	heads	head	NNS
26374	86	17	.	.	.
26374	87	1	Let	let	VB
26374	87	2	this	this	DT
26374	87	3	boil	boil	NN
26374	87	4	for	for	IN
26374	87	5	twenty	twenty	CD
26374	87	6	minutes	minute	NNS
26374	87	7	more	more	RBR
26374	87	8	and	and	CC
26374	87	9	add	add	VB
26374	87	10	,	,	,
26374	87	11	before	before	IN
26374	87	12	taking	take	VBG
26374	87	13	up	up	RP
26374	87	14	,	,	,
26374	87	15	2/3	2/3	CD
26374	87	16	of	of	IN
26374	87	17	a	a	DT
26374	87	18	teacup	teacup	NN
26374	87	19	of	of	IN
26374	87	20	sweet	sweet	JJ
26374	87	21	cream	cream	NN
26374	87	22	,	,	,
26374	87	23	in	in	IN
26374	87	24	which	which	WDT
26374	87	25	has	have	VBZ
26374	87	26	been	be	VBN
26374	87	27	stirred	stir	VBN
26374	87	28	a	a	DT
26374	87	29	dessertspoonful	dessertspoonful	NN
26374	87	30	of	of	IN
26374	87	31	corn	corn	NN
26374	87	32	starch	starch	NN
26374	87	33	.	.	.
26374	88	1	When	when	WRB
26374	88	2	it	-PRON-	PRP
26374	88	3	has	have	VBZ
26374	88	4	fairly	fairly	RB
26374	88	5	boiled	boil	VBN
26374	88	6	up	up	RP
26374	88	7	,	,	,
26374	88	8	serve	serve	VB
26374	88	9	with	with	IN
26374	88	10	small	small	JJ
26374	88	11	squares	square	NNS
26374	88	12	of	of	IN
26374	88	13	toast	toast	NN
26374	88	14	in	in	IN
26374	88	15	the	the	DT
26374	88	16	tureen	tureen	NN
26374	88	17	.	.	.
26374	89	1	Season	season	NN
26374	89	2	with	with	IN
26374	89	3	salt	salt	NN
26374	89	4	and	and	CC
26374	89	5	pepper	pepper	NN
26374	89	6	.	.	.
26374	90	1	=	=	NFP
26374	90	2	Soup	soup	VB
26374	90	3	a	a	FW
26374	90	4	la	la	NNP
26374	90	5	Minute	minute	NN
26374	90	6	(	(	-LRB-
26374	90	7	for	for	IN
26374	90	8	six	six	CD
26374	90	9	persons).=	persons).=	NNP
26374	90	10	Cut	Cut	NNP
26374	90	11	4	4	CD
26374	90	12	ounces	ounce	NNS
26374	90	13	of	of	IN
26374	90	14	fat	fat	JJ
26374	90	15	salt	salt	NN
26374	90	16	pork	pork	NN
26374	90	17	in	in	IN
26374	90	18	dice	dice	NN
26374	90	19	and	and	CC
26374	90	20	set	set	VBD
26374	90	21	it	-PRON-	PRP
26374	90	22	on	on	IN
26374	90	23	the	the	DT
26374	90	24	fire	fire	NN
26374	90	25	in	in	IN
26374	90	26	a	a	DT
26374	90	27	saucepan	saucepan	NN
26374	90	28	;	;	:
26374	90	29	stir	stir	NN
26374	90	30	,	,	,
26374	90	31	and	and	CC
26374	90	32	when	when	WRB
26374	90	33	it	-PRON-	PRP
26374	90	34	is	be	VBZ
26374	90	35	turning	turn	VBG
26374	90	36	rather	rather	RB
26374	90	37	brown	brown	JJ
26374	90	38	,	,	,
26374	90	39	add	add	VB
26374	90	40	1	1	CD
26374	90	41	onion	onion	NN
26374	90	42	chopped	chop	VBN
26374	90	43	,	,	,
26374	90	44	and	and	CC
26374	90	45	1/2	1/2	CD
26374	90	46	a	a	DT
26374	90	47	medium	medium	JJ
26374	90	48	-	-	HYPH
26374	90	49	sized	sized	JJ
26374	90	50	carrot	carrot	NN
26374	90	51	sliced	slice	VBD
26374	90	52	.	.	.
26374	91	1	When	when	WRB
26374	91	2	they	-PRON-	PRP
26374	91	3	are	be	VBP
26374	91	4	partly	partly	RB
26374	91	5	fried	fry	VBN
26374	91	6	,	,	,
26374	91	7	add	add	VB
26374	91	8	2	2	CD
26374	91	9	pounds	pound	NNS
26374	91	10	of	of	IN
26374	91	11	lean	lean	JJ
26374	91	12	beef	beef	NN
26374	91	13	cut	cut	NN
26374	91	14	in	in	IN
26374	91	15	small	small	JJ
26374	91	16	dice	dice	NNS
26374	91	17	,	,	,
26374	91	18	and	and	CC
26374	91	19	let	let	VB
26374	91	20	fry	fry	NN
26374	91	21	five	five	CD
26374	91	22	minutes	minute	NNS
26374	91	23	.	.	.
26374	92	1	Then	then	RB
26374	92	2	pour	pour	VB
26374	92	3	in	in	IN
26374	92	4	it	-PRON-	PRP
26374	92	5	about	about	RB
26374	92	6	3	3	CD
26374	92	7	pints	pint	NNS
26374	92	8	of	of	IN
26374	92	9	boiling	boiling	NN
26374	92	10	water	water	NN
26374	92	11	,	,	,
26374	92	12	salt	salt	NN
26374	92	13	and	and	CC
26374	92	14	pepper	pepper	NN
26374	92	15	,	,	,
26374	92	16	and	and	CC
26374	92	17	boil	boil	VB
26374	92	18	gently	gently	RB
26374	92	19	for	for	IN
26374	92	20	three	three	CD
26374	92	21	-	-	HYPH
26374	92	22	quarters	quarter	NNS
26374	92	23	of	of	IN
26374	92	24	an	an	DT
26374	92	25	hour	hour	NN
26374	92	26	.	.	.
26374	93	1	=	=	NFP
26374	93	2	Caramel	Caramel	NNP
26374	93	3	,	,	,
26374	93	4	for	for	IN
26374	93	5	Coloring	Coloring	NNP
26374	93	6	Soups.=	Soups.=	NNP
26374	93	7	Melt	Melt	NNP
26374	93	8	1	1	CD
26374	93	9	cup	cup	NN
26374	93	10	white	white	JJ
26374	93	11	sugar	sugar	NN
26374	93	12	in	in	IN
26374	93	13	a	a	DT
26374	93	14	saucepan	saucepan	NN
26374	93	15	till	till	IN
26374	93	16	it	-PRON-	PRP
26374	93	17	is	be	VBZ
26374	93	18	dark	dark	JJ
26374	93	19	;	;	:
26374	93	20	add	add	VB
26374	93	21	slowly	slowly	RB
26374	93	22	1	1	CD
26374	93	23	cup	cup	NN
26374	93	24	cold	cold	JJ
26374	93	25	water	water	NN
26374	93	26	,	,	,
26374	93	27	stirring	stir	VBG
26374	93	28	briskly	briskly	RB
26374	93	29	,	,	,
26374	93	30	and	and	CC
26374	93	31	boil	boil	VB
26374	93	32	till	till	IN
26374	93	33	it	-PRON-	PRP
26374	93	34	thickens	thicken	VBZ
26374	93	35	.	.	.
26374	94	1	Keep	keep	VB
26374	94	2	in	in	IN
26374	94	3	large	large	JJ
26374	94	4	-	-	HYPH
26374	94	5	mouthed	mouthed	JJ
26374	94	6	bottle	bottle	NN
26374	94	7	.	.	.
26374	95	1	[	[	-LRB-
26374	95	2	Illustration	illustration	NN
26374	95	3	]	]	-RRB-
26374	95	4	BREAKFAST	BREAKFAST	NNP
26374	95	5	DISHES	dish	NNS
26374	95	6	.	.	.
26374	96	1	=	=	NFP
26374	96	2	Baked	Baked	NNP
26374	96	3	Omelet	Omelet	NNP
26374	96	4	--	--	:
26374	96	5	No	no	UH
26374	96	6	.	.	.
26374	97	1	1.=	1.=	CD
26374	97	2	5	5	CD
26374	97	3	eggs	egg	NNS
26374	97	4	,	,	,
26374	97	5	1/2	1/2	CD
26374	97	6	cup	cup	NN
26374	97	7	of	of	IN
26374	97	8	milk	milk	NN
26374	97	9	,	,	,
26374	97	10	1/2	1/2	CD
26374	97	11	teaspoon	teaspoon	NN
26374	97	12	corn	corn	NN
26374	97	13	starch	starch	NN
26374	97	14	,	,	,
26374	97	15	pepper	pepper	NN
26374	97	16	and	and	CC
26374	97	17	salt	salt	NN
26374	97	18	.	.	.
26374	98	1	Beat	beat	VB
26374	98	2	the	the	DT
26374	98	3	whites	white	NNS
26374	98	4	and	and	CC
26374	98	5	yolks	yolk	NNS
26374	98	6	of	of	IN
26374	98	7	the	the	DT
26374	98	8	eggs	egg	NNS
26374	98	9	separately	separately	RB
26374	98	10	and	and	CC
26374	98	11	very	very	RB
26374	98	12	stiff	stiff	JJ
26374	98	13	;	;	:
26374	98	14	stir	stir	NNP
26374	98	15	lightly	lightly	RB
26374	98	16	together	together	RB
26374	98	17	and	and	CC
26374	98	18	add	add	VB
26374	98	19	other	other	JJ
26374	98	20	ingredients	ingredient	NNS
26374	98	21	.	.	.
26374	99	1	Bake	bake	VB
26374	99	2	in	in	RP
26374	99	3	a	a	DT
26374	99	4	buttered	butter	VBN
26374	99	5	pudding	pudding	NN
26374	99	6	-	-	HYPH
26374	99	7	dish	dish	NN
26374	99	8	and	and	CC
26374	99	9	serve	serve	VB
26374	99	10	immediately	immediately	RB
26374	99	11	.	.	.
26374	100	1	=	=	NFP
26374	100	2	Baked	Baked	NNP
26374	100	3	Omelet	Omelet	NNP
26374	100	4	--	--	:
26374	100	5	No	no	UH
26374	100	6	.	.	.
26374	101	1	2.=	2.=	CD
26374	101	2	1/2	1/2	CD
26374	101	3	cup	cup	NN
26374	101	4	of	of	IN
26374	101	5	milk	milk	NN
26374	101	6	boiled	boil	VBN
26374	101	7	.	.	.
26374	102	1	Stir	stir	VB
26374	102	2	in	in	IN
26374	102	3	the	the	DT
26374	102	4	well	well	RB
26374	102	5	-	-	HYPH
26374	102	6	beaten	beat	VBN
26374	102	7	yolks	yolk	NNS
26374	102	8	of	of	IN
26374	102	9	6	6	CD
26374	102	10	eggs	egg	NNS
26374	102	11	till	till	IN
26374	102	12	thick	thick	JJ
26374	102	13	.	.	.
26374	103	1	Add	add	VB
26374	103	2	a	a	DT
26374	103	3	dessertspoon	dessertspoon	NN
26374	103	4	of	of	IN
26374	103	5	butter	butter	NN
26374	103	6	and	and	CC
26374	103	7	salt	salt	NN
26374	103	8	to	to	IN
26374	103	9	taste	taste	NN
26374	103	10	.	.	.
26374	104	1	After	after	IN
26374	104	2	removing	remove	VBG
26374	104	3	from	from	IN
26374	104	4	the	the	DT
26374	104	5	fire	fire	NN
26374	104	6	,	,	,
26374	104	7	add	add	VB
26374	104	8	whites	white	NNS
26374	104	9	of	of	IN
26374	104	10	6	6	CD
26374	104	11	eggs	egg	NNS
26374	104	12	,	,	,
26374	104	13	well	well	RB
26374	104	14	-	-	HYPH
26374	104	15	beaten	beat	VBN
26374	104	16	.	.	.
26374	105	1	Bake	bake	VB
26374	105	2	ten	ten	JJ
26374	105	3	minutes	minute	NNS
26374	105	4	in	in	IN
26374	105	5	an	an	DT
26374	105	6	oven	oven	JJ
26374	105	7	heated	heat	VBN
26374	105	8	as	as	IN
26374	105	9	for	for	IN
26374	105	10	cake	cake	NN
26374	105	11	.	.	.
26374	106	1	=	=	NFP
26374	106	2	Bread	Bread	NNP
26374	106	3	Omelet.=	Omelet.=	NNP
26374	106	4	Bread	Bread	NNP
26374	106	5	crumbs	crumb	NNS
26374	106	6	and	and	CC
26374	106	7	parsley	parsley	NN
26374	106	8	rubbed	rub	VBD
26374	106	9	fine	fine	RB
26374	106	10	;	;	:
26374	106	11	a	a	DT
26374	106	12	little	little	JJ
26374	106	13	chopped	chopped	JJ
26374	106	14	onion	onion	NN
26374	106	15	;	;	:
26374	106	16	3	3	CD
26374	106	17	eggs	egg	NNS
26374	106	18	beaten	beat	VBN
26374	106	19	lightly	lightly	RB
26374	106	20	.	.	.
26374	107	1	Add	add	VB
26374	107	2	a	a	DT
26374	107	3	cup	cup	NN
26374	107	4	of	of	IN
26374	107	5	milk	milk	NN
26374	107	6	,	,	,
26374	107	7	pepper	pepper	NN
26374	107	8	,	,	,
26374	107	9	salt	salt	NN
26374	107	10	and	and	CC
26374	107	11	a	a	DT
26374	107	12	little	little	JJ
26374	107	13	nutmeg	nutmeg	NN
26374	107	14	,	,	,
26374	107	15	with	with	IN
26374	107	16	a	a	DT
26374	107	17	tablespoonful	tablespoonful	NN
26374	107	18	of	of	IN
26374	107	19	butter	butter	NN
26374	107	20	.	.	.
26374	108	1	Bake	bake	VB
26374	108	2	in	in	IN
26374	108	3	a	a	DT
26374	108	4	moderate	moderate	JJ
26374	108	5	oven	oven	NN
26374	108	6	.	.	.
26374	109	1	=	=	NFP
26374	109	2	Baked	Baked	NNP
26374	109	3	Eggs.=	Eggs.=	.
26374	109	4	Separate	separate	VB
26374	109	5	the	the	DT
26374	109	6	whites	white	NNS
26374	109	7	from	from	IN
26374	109	8	the	the	DT
26374	109	9	yolks	yolk	NNS
26374	109	10	keeping	keep	VBG
26374	109	11	each	each	DT
26374	109	12	yolk	yolk	NN
26374	109	13	separate	separate	JJ
26374	109	14	.	.	.
26374	110	1	Salt	salt	VB
26374	110	2	the	the	DT
26374	110	3	whites	white	NNS
26374	110	4	,	,	,
26374	110	5	while	while	IN
26374	110	6	beating	beat	VBG
26374	110	7	to	to	IN
26374	110	8	a	a	DT
26374	110	9	stiff	stiff	JJ
26374	110	10	froth	froth	NN
26374	110	11	,	,	,
26374	110	12	then	then	RB
26374	110	13	spread	spread	VB
26374	110	14	on	on	IN
26374	110	15	a	a	DT
26374	110	16	platter	platter	NN
26374	110	17	.	.	.
26374	111	1	Place	place	VB
26374	111	2	the	the	DT
26374	111	3	yolks	yolk	NNS
26374	111	4	at	at	IN
26374	111	5	regular	regular	JJ
26374	111	6	distances	distance	NNS
26374	111	7	apart	apart	RB
26374	111	8	in	in	IN
26374	111	9	cavities	cavity	NNS
26374	111	10	made	make	VBN
26374	111	11	in	in	IN
26374	111	12	the	the	DT
26374	111	13	beaten	beat	VBN
26374	111	14	whites	white	NNS
26374	111	15	,	,	,
26374	111	16	and	and	CC
26374	111	17	bake	bake	VB
26374	111	18	in	in	RP
26374	111	19	a	a	DT
26374	111	20	moderate	moderate	JJ
26374	111	21	oven	oven	NN
26374	111	22	till	till	IN
26374	111	23	brown	brown	NNP
26374	111	24	.	.	.
26374	112	1	=	=	NFP
26374	112	2	Eggs	Eggs	NNP
26374	112	3	(	(	-LRB-
26374	112	4	au	au	NNP
26374	112	5	miron	miron	NNP
26374	112	6	)	)	-RRB-
26374	112	7	with	with	IN
26374	112	8	Asparagus.=	Asparagus.=	NNP
26374	112	9	Cut	Cut	NNP
26374	112	10	off	off	RP
26374	112	11	the	the	DT
26374	112	12	green	green	JJ
26374	112	13	part	part	NN
26374	112	14	of	of	IN
26374	112	15	the	the	DT
26374	112	16	asparagus	asparagus	NN
26374	112	17	the	the	DT
26374	112	18	size	size	NN
26374	112	19	of	of	IN
26374	112	20	peas	pea	NNS
26374	112	21	,	,	,
26374	112	22	and	and	CC
26374	112	23	scald	scald	NN
26374	112	24	in	in	IN
26374	112	25	hot	hot	JJ
26374	112	26	water	water	NN
26374	112	27	a	a	DT
26374	112	28	few	few	JJ
26374	112	29	minutes	minute	NNS
26374	112	30	,	,	,
26374	112	31	then	then	RB
26374	112	32	put	put	VBD
26374	112	33	in	in	RP
26374	112	34	the	the	DT
26374	112	35	saucepan	saucepan	NN
26374	112	36	with	with	IN
26374	112	37	a	a	DT
26374	112	38	little	little	JJ
26374	112	39	butter	butter	NN
26374	112	40	,	,	,
26374	112	41	small	small	JJ
26374	112	42	bunch	bunch	NN
26374	112	43	of	of	IN
26374	112	44	parsley	parsley	NN
26374	112	45	and	and	CC
26374	112	46	young	young	JJ
26374	112	47	onions	onion	NNS
26374	112	48	tied	tie	VBN
26374	112	49	together	together	RB
26374	112	50	(	(	-LRB-
26374	112	51	so	so	IN
26374	112	52	that	that	IN
26374	112	53	it	-PRON-	PRP
26374	112	54	can	can	MD
26374	112	55	be	be	VB
26374	112	56	removed	remove	VBN
26374	112	57	before	before	IN
26374	112	58	breaking	break	VBG
26374	112	59	the	the	DT
26374	112	60	eggs	egg	NNS
26374	112	61	on	on	IN
26374	112	62	the	the	DT
26374	112	63	asparagus	asparagus	NN
26374	112	64	)	)	-RRB-
26374	112	65	.	.	.
26374	113	1	Add	add	VB
26374	113	2	a	a	DT
26374	113	3	little	little	JJ
26374	113	4	flour	flour	NN
26374	113	5	,	,	,
26374	113	6	water	water	NN
26374	113	7	,	,	,
26374	113	8	salt	salt	NN
26374	113	9	,	,	,
26374	113	10	pepper	pepper	NN
26374	113	11	and	and	CC
26374	113	12	a	a	DT
26374	113	13	little	little	JJ
26374	113	14	sugar	sugar	NN
26374	113	15	,	,	,
26374	113	16	stewing	stew	VBG
26374	113	17	together	together	RB
26374	113	18	till	till	IN
26374	113	19	the	the	DT
26374	113	20	water	water	NN
26374	113	21	is	be	VBZ
26374	113	22	evaporated	evaporate	VBN
26374	113	23	.	.	.
26374	114	1	Then	then	RB
26374	114	2	put	put	VB
26374	114	3	in	in	RP
26374	114	4	a	a	DT
26374	114	5	baking	baking	NN
26374	114	6	-	-	HYPH
26374	114	7	dish	dish	NN
26374	114	8	and	and	CC
26374	114	9	break	break	VB
26374	114	10	some	some	DT
26374	114	11	eggs	egg	NNS
26374	114	12	over	over	IN
26374	114	13	the	the	DT
26374	114	14	top	top	NN
26374	114	15	.	.	.
26374	115	1	Put	put	VB
26374	115	2	a	a	DT
26374	115	3	little	little	JJ
26374	115	4	salt	salt	NN
26374	115	5	,	,	,
26374	115	6	pepper	pepper	NN
26374	115	7	and	and	CC
26374	115	8	nutmeg	nutmeg	NN
26374	115	9	over	over	IN
26374	115	10	the	the	DT
26374	115	11	eggs	egg	NNS
26374	115	12	and	and	CC
26374	115	13	cook	cook	NN
26374	115	14	in	in	IN
26374	115	15	the	the	DT
26374	115	16	oven	oven	NN
26374	115	17	,	,	,
26374	115	18	but	but	CC
26374	115	19	not	not	RB
26374	115	20	long	long	RB
26374	115	21	enough	enough	RB
26374	115	22	to	to	TO
26374	115	23	let	let	VB
26374	115	24	the	the	DT
26374	115	25	eggs	egg	NNS
26374	115	26	get	get	VB
26374	115	27	hard	hard	JJ
26374	115	28	.	.	.
26374	116	1	Serve	serve	VB
26374	116	2	immediately	immediately	RB
26374	116	3	.	.	.
26374	117	1	=	=	NFP
26374	117	2	Corn	corn	NN
26374	117	3	Omelet.=	omelet.=	RB
26374	117	4	Take	take	VB
26374	117	5	the	the	DT
26374	117	6	well	well	RB
26374	117	7	-	-	HYPH
26374	117	8	filled	fill	VBN
26374	117	9	ears	ear	NNS
26374	117	10	of	of	IN
26374	117	11	corn	corn	NN
26374	117	12	,	,	,
26374	117	13	cut	cut	VBD
26374	117	14	the	the	DT
26374	117	15	kernels	kernel	NNS
26374	117	16	down	down	IN
26374	117	17	the	the	DT
26374	117	18	center	center	NN
26374	117	19	,	,	,
26374	117	20	being	be	VBG
26374	117	21	careful	careful	JJ
26374	117	22	not	not	RB
26374	117	23	to	to	TO
26374	117	24	loosen	loosen	VB
26374	117	25	them	-PRON-	PRP
26374	117	26	from	from	IN
26374	117	27	the	the	DT
26374	117	28	cob	cob	NN
26374	117	29	;	;	:
26374	117	30	then	then	RB
26374	117	31	takeout	takeout	RB
26374	117	32	the	the	DT
26374	117	33	pulp	pulp	NN
26374	117	34	by	by	IN
26374	117	35	pressing	press	VBG
26374	117	36	downward	downward	RB
26374	117	37	with	with	IN
26374	117	38	a	a	DT
26374	117	39	knife	knife	NN
26374	117	40	.	.	.
26374	118	1	To	to	IN
26374	118	2	3	3	CD
26374	118	3	tablespoons	tablespoon	NNS
26374	118	4	of	of	IN
26374	118	5	corn	corn	NN
26374	118	6	pulp	pulp	NN
26374	118	7	add	add	VB
26374	118	8	the	the	DT
26374	118	9	well	well	RB
26374	118	10	-	-	HYPH
26374	118	11	beaten	beat	VBN
26374	118	12	yolks	yolk	NNS
26374	118	13	of	of	IN
26374	118	14	3	3	CD
26374	118	15	eggs	egg	NNS
26374	118	16	and	and	CC
26374	118	17	a	a	DT
26374	118	18	little	little	JJ
26374	118	19	salt	salt	NN
26374	118	20	.	.	.
26374	119	1	Beat	beat	VB
26374	119	2	the	the	DT
26374	119	3	whites	white	NNS
26374	119	4	of	of	IN
26374	119	5	the	the	DT
26374	119	6	eggs	egg	NNS
26374	119	7	to	to	IN
26374	119	8	a	a	DT
26374	119	9	stiff	stiff	JJ
26374	119	10	froth	froth	NN
26374	119	11	,	,	,
26374	119	12	mix	mix	VB
26374	119	13	with	with	IN
26374	119	14	the	the	DT
26374	119	15	corn	corn	NN
26374	119	16	,	,	,
26374	119	17	and	and	CC
26374	119	18	put	put	VBD
26374	119	19	in	in	RP
26374	119	20	a	a	DT
26374	119	21	hot	hot	JJ
26374	119	22	pan	pan	NN
26374	119	23	with	with	IN
26374	119	24	a	a	DT
26374	119	25	little	little	JJ
26374	119	26	butter	butter	NN
26374	119	27	.	.	.
26374	120	1	Cover	cover	NN
26374	120	2	,	,	,
26374	120	3	and	and	CC
26374	120	4	place	place	NN
26374	120	5	where	where	WRB
26374	120	6	it	-PRON-	PRP
26374	120	7	will	will	MD
26374	120	8	not	not	RB
26374	120	9	burn	burn	VB
26374	120	10	.	.	.
26374	121	1	When	when	WRB
26374	121	2	done	do	VBN
26374	121	3	,	,	,
26374	121	4	fold	fold	VB
26374	121	5	over	over	RP
26374	121	6	and	and	CC
26374	121	7	serve	serve	VB
26374	121	8	on	on	IN
26374	121	9	a	a	DT
26374	121	10	hot	hot	JJ
26374	121	11	dish	dish	NN
26374	121	12	.	.	.
26374	122	1	=	=	NFP
26374	122	2	Bananas	Bananas	NNP
26374	122	3	(	(	-LRB-
26374	122	4	as	as	IN
26374	122	5	a	a	DT
26374	122	6	breakfast	breakfast	NN
26374	122	7	dish).=	dish).=	.
26374	122	8	Slice	Slice	NNP
26374	122	9	bananas	banana	NNS
26374	122	10	lengthwise	lengthwise	RB
26374	122	11	;	;	:
26374	122	12	put	put	VB
26374	122	13	them	-PRON-	PRP
26374	122	14	in	in	IN
26374	122	15	a	a	DT
26374	122	16	buttered	butter	VBN
26374	122	17	pan	pan	NN
26374	122	18	and	and	CC
26374	122	19	brown	brown	NNP
26374	122	20	in	in	IN
26374	122	21	oven	oven	NNP
26374	122	22	;	;	:
26374	122	23	or	or	CC
26374	122	24	they	-PRON-	PRP
26374	122	25	can	can	MD
26374	122	26	be	be	VB
26374	122	27	dipped	dip	VBN
26374	122	28	in	in	IN
26374	122	29	butter	butter	NN
26374	122	30	and	and	CC
26374	122	31	fried	fry	VBN
26374	122	32	;	;	:
26374	122	33	or	or	CC
26374	122	34	sliced	slice	VBD
26374	122	35	and	and	CC
26374	122	36	served	serve	VBD
26374	122	37	cold	cold	JJ
26374	122	38	with	with	IN
26374	122	39	cream	cream	NN
26374	122	40	.	.	.
26374	123	1	=	=	NFP
26374	123	2	Baked	Baked	NNP
26374	123	3	Peppers.=	Peppers.=	NNP
26374	123	4	Cut	cut	VB
26374	123	5	off	off	RP
26374	123	6	tops	top	NNS
26374	123	7	;	;	:
26374	123	8	take	take	VB
26374	123	9	the	the	DT
26374	123	10	seeds	seed	NNS
26374	123	11	out	out	RP
26374	123	12	and	and	CC
26374	123	13	fill	fill	VB
26374	123	14	with	with	IN
26374	123	15	sausage	sausage	NN
26374	123	16	meat	meat	NN
26374	123	17	.	.	.
26374	124	1	Bake	bake	VB
26374	124	2	forty	forty	NN
26374	124	3	minutes	minute	NNS
26374	124	4	.	.	.
26374	125	1	=	=	NFP
26374	125	2	Baked	Baked	NNP
26374	125	3	Beans.=	Beans.=	NNP
26374	125	4	Soak	Soak	NNP
26374	125	5	1	1	CD
26374	125	6	quart	quart	NN
26374	125	7	of	of	IN
26374	125	8	pea	pea	JJ
26374	125	9	beans	bean	NNS
26374	125	10	over	over	IN
26374	125	11	night	night	NN
26374	125	12	in	in	IN
26374	125	13	cold	cold	JJ
26374	125	14	water	water	NN
26374	125	15	.	.	.
26374	126	1	In	in	IN
26374	126	2	morning	morning	NN
26374	126	3	drain	drain	NN
26374	126	4	and	and	CC
26374	126	5	place	place	NN
26374	126	6	in	in	IN
26374	126	7	earthen	earthen	JJ
26374	126	8	bean	bean	NN
26374	126	9	-	-	HYPH
26374	126	10	pot	pot	NN
26374	126	11	with	with	IN
26374	126	12	1	1	CD
26374	126	13	teaspoon	teaspoon	NN
26374	126	14	salt	salt	NN
26374	126	15	,	,	,
26374	126	16	1/2	1/2	CD
26374	126	17	of	of	IN
26374	126	18	pepper	pepper	NN
26374	126	19	,	,	,
26374	126	20	2	2	CD
26374	126	21	of	of	IN
26374	126	22	sugar	sugar	NN
26374	126	23	,	,	,
26374	126	24	1	1	CD
26374	126	25	pound	pound	NN
26374	126	26	fat	fat	NN
26374	126	27	pork	pork	NN
26374	126	28	,	,	,
26374	126	29	scored	score	VBD
26374	126	30	;	;	:
26374	126	31	fill	fill	VB
26374	126	32	the	the	DT
26374	126	33	pot	pot	NN
26374	126	34	with	with	IN
26374	126	35	warm	warm	JJ
26374	126	36	water	water	NN
26374	126	37	and	and	CC
26374	126	38	bake	bake	VB
26374	126	39	in	in	RP
26374	126	40	a	a	DT
26374	126	41	moderate	moderate	JJ
26374	126	42	oven	oven	NN
26374	126	43	all	all	DT
26374	126	44	day	day	NN
26374	126	45	,	,	,
26374	126	46	as	as	IN
26374	126	47	water	water	NN
26374	126	48	evaporates	evaporate	VBZ
26374	126	49	adding	add	VBG
26374	126	50	sufficient	sufficient	JJ
26374	126	51	to	to	TO
26374	126	52	keep	keep	VB
26374	126	53	them	-PRON-	PRP
26374	126	54	moist	moist	JJ
26374	126	55	.	.	.
26374	127	1	They	-PRON-	PRP
26374	127	2	can	can	MD
26374	127	3	not	not	RB
26374	127	4	be	be	VB
26374	127	5	baked	bake	VBN
26374	127	6	too	too	RB
26374	127	7	long	long	RB
26374	127	8	.	.	.
26374	128	1	=	=	NFP
26374	128	2	Fish	Fish	NNP
26374	128	3	-	-	HYPH
26374	128	4	balls.=	balls.=	NNP
26374	128	5	1	1	CD
26374	128	6	cup	cup	NN
26374	128	7	of	of	IN
26374	128	8	raw	raw	JJ
26374	128	9	salt	salt	NN
26374	128	10	fish	fish	NN
26374	128	11	;	;	:
26374	128	12	1	1	CD
26374	128	13	pint	pint	NN
26374	128	14	of	of	IN
26374	128	15	potatoes	potato	NNS
26374	128	16	;	;	:
26374	128	17	1	1	CD
26374	128	18	teaspoonful	teaspoonful	JJ
26374	128	19	butter	butter	NN
26374	128	20	;	;	:
26374	128	21	1	1	CD
26374	128	22	egg	egg	NN
26374	128	23	well	well	RB
26374	128	24	beaten	beat	VBN
26374	128	25	;	;	:
26374	128	26	a	a	DT
26374	128	27	little	little	JJ
26374	128	28	pepper	pepper	NN
26374	128	29	.	.	.
26374	129	1	Wash	wash	VB
26374	129	2	and	and	CC
26374	129	3	pick	pick	VB
26374	129	4	the	the	DT
26374	129	5	fish	fish	NN
26374	129	6	in	in	IN
26374	129	7	small	small	JJ
26374	129	8	pieces	piece	NNS
26374	129	9	free	free	JJ
26374	129	10	from	from	IN
26374	129	11	bones	bone	NNS
26374	129	12	.	.	.
26374	130	1	Pare	pare	VB
26374	130	2	the	the	DT
26374	130	3	potatoes	potato	NNS
26374	130	4	and	and	CC
26374	130	5	cut	cut	VBN
26374	130	6	in	in	IN
26374	130	7	small	small	JJ
26374	130	8	pieces	piece	NNS
26374	130	9	.	.	.
26374	131	1	Put	put	VB
26374	131	2	both	both	DT
26374	131	3	together	together	RB
26374	131	4	in	in	IN
26374	131	5	a	a	DT
26374	131	6	stew	stew	NN
26374	131	7	-	-	HYPH
26374	131	8	pan	pan	NN
26374	131	9	and	and	CC
26374	131	10	cover	cover	VB
26374	131	11	with	with	IN
26374	131	12	boiling	boiling	NN
26374	131	13	water	water	NN
26374	131	14	,	,	,
26374	131	15	and	and	CC
26374	131	16	boil	boil	VB
26374	131	17	until	until	IN
26374	131	18	the	the	DT
26374	131	19	potatoes	potato	NNS
26374	131	20	are	be	VBP
26374	131	21	soft	soft	JJ
26374	131	22	.	.	.
26374	132	1	Drain	drain	VB
26374	132	2	off	off	IN
26374	132	3	the	the	DT
26374	132	4	water	water	NN
26374	132	5	,	,	,
26374	132	6	mash	mash	NN
26374	132	7	and	and	CC
26374	132	8	beat	beat	NN
26374	132	9	till	till	IN
26374	132	10	very	very	RB
26374	132	11	light	light	NN
26374	132	12	.	.	.
26374	133	1	When	when	WRB
26374	133	2	a	a	DT
26374	133	3	little	little	JJ
26374	133	4	cool	cool	JJ
26374	133	5	,	,	,
26374	133	6	add	add	VB
26374	133	7	the	the	DT
26374	133	8	egg	egg	NN
26374	133	9	and	and	CC
26374	133	10	fry	fry	VB
26374	133	11	in	in	IN
26374	133	12	very	very	RB
26374	133	13	hot	hot	JJ
26374	133	14	lard	lard	NN
26374	133	15	.	.	.
26374	134	1	=	=	NFP
26374	134	2	Potatoes	potato	NNS
26374	134	3	with	with	IN
26374	134	4	Cheese.=	Cheese.=	VBN
26374	134	5	The	the	DT
26374	134	6	potatoes	potato	NNS
26374	134	7	are	be	VBP
26374	134	8	boiled	boil	VBN
26374	134	9	and	and	CC
26374	134	10	cut	cut	VBN
26374	134	11	in	in	IN
26374	134	12	small	small	JJ
26374	134	13	pieces	piece	NNS
26374	134	14	,	,	,
26374	134	15	covered	cover	VBN
26374	134	16	with	with	IN
26374	134	17	milk	milk	NN
26374	134	18	or	or	CC
26374	134	19	cream	cream	NN
26374	134	20	.	.	.
26374	135	1	Put	put	VB
26374	135	2	bread	bread	NN
26374	135	3	crumbs	crumb	NNS
26374	135	4	and	and	CC
26374	135	5	cheese	cheese	NN
26374	135	6	over	over	IN
26374	135	7	the	the	DT
26374	135	8	top	top	NN
26374	135	9	.	.	.
26374	136	1	Add	add	VB
26374	136	2	butter	butter	NN
26374	136	3	and	and	CC
26374	136	4	bake	bake	NN
26374	136	5	till	till	IN
26374	136	6	brown	brown	NNP
26374	136	7	.	.	.
26374	137	1	=	=	NFP
26374	137	2	Vermicelli	Vermicelli	NNP
26374	137	3	(	(	-LRB-
26374	137	4	as	as	IN
26374	137	5	a	a	DT
26374	137	6	breakfast	breakfast	NN
26374	137	7	dish).=	dish).=	.
26374	137	8	To	to	IN
26374	137	9	3	3	CD
26374	137	10	pints	pint	NNS
26374	137	11	of	of	IN
26374	137	12	bubbling	bubbling	NN
26374	137	13	,	,	,
26374	137	14	salted	salted	JJ
26374	137	15	water	water	NN
26374	137	16	,	,	,
26374	137	17	add	add	VB
26374	137	18	1	1	CD
26374	137	19	pint	pint	NN
26374	137	20	of	of	IN
26374	137	21	the	the	DT
26374	137	22	best	good	JJS
26374	137	23	vermicelli	vermicelli	NN
26374	137	24	;	;	:
26374	137	25	boil	boil	VB
26374	137	26	briskly	briskly	RB
26374	137	27	ten	ten	CD
26374	137	28	minutes	minute	NNS
26374	137	29	,	,	,
26374	137	30	drain	drain	VB
26374	137	31	off	off	RP
26374	137	32	all	all	PDT
26374	137	33	the	the	DT
26374	137	34	water	water	NN
26374	137	35	and	and	CC
26374	137	36	serve	serve	VB
26374	137	37	hot	hot	JJ
26374	137	38	with	with	IN
26374	137	39	butter	butter	NN
26374	137	40	and	and	CC
26374	137	41	cream	cream	NN
26374	137	42	.	.	.
26374	138	1	FISH	FISH	NNS
26374	138	2	.	.	.
26374	139	1	=	=	NFP
26374	139	2	Fish	fish	VB
26374	139	3	a	a	FW
26374	139	4	la	la	FW
26374	139	5	Creme.=	Creme.=	NNP
26374	139	6	3	3	CD
26374	139	7	pounds	pound	NNS
26374	139	8	of	of	IN
26374	139	9	sturgeon	sturgeon	NN
26374	139	10	or	or	CC
26374	139	11	any	any	DT
26374	139	12	solid	solid	JJ
26374	139	13	white	white	JJ
26374	139	14	fish	fish	NN
26374	139	15	boiled	boil	VBN
26374	139	16	until	until	IN
26374	139	17	tender	tender	NN
26374	139	18	.	.	.
26374	140	1	Remove	remove	VB
26374	140	2	bone	bone	NN
26374	140	3	,	,	,
26374	140	4	mince	mince	NN
26374	140	5	fine	fine	JJ
26374	140	6	,	,	,
26374	140	7	and	and	CC
26374	140	8	season	season	NN
26374	140	9	with	with	IN
26374	140	10	salt	salt	NN
26374	140	11	,	,	,
26374	140	12	pepper	pepper	NN
26374	140	13	,	,	,
26374	140	14	wine	wine	NN
26374	140	15	and	and	CC
26374	140	16	lemon	lemon	NN
26374	140	17	juice	juice	NN
26374	140	18	.	.	.
26374	141	1	1	1	CD
26374	141	2	quart	quart	JJ
26374	141	3	milk	milk	NN
26374	141	4	,	,	,
26374	141	5	boiled	boil	VBN
26374	141	6	with	with	IN
26374	141	7	two	two	CD
26374	141	8	good	good	JJ
26374	141	9	-	-	HYPH
26374	141	10	sized	sized	JJ
26374	141	11	onions	onion	NNS
26374	141	12	until	until	IN
26374	141	13	they	-PRON-	PRP
26374	141	14	are	be	VBP
26374	141	15	in	in	IN
26374	141	16	shreds	shred	NNS
26374	141	17	.	.	.
26374	142	1	Rub	rub	VB
26374	142	2	to	to	IN
26374	142	3	a	a	DT
26374	142	4	cream	cream	NN
26374	142	5	1/2	1/2	CD
26374	142	6	pound	pound	NN
26374	142	7	butter	butter	NN
26374	142	8	and	and	CC
26374	142	9	two	two	CD
26374	142	10	large	large	JJ
26374	142	11	tablespoonfuls	tablespoonful	NNS
26374	142	12	of	of	IN
26374	142	13	flour	flour	NN
26374	142	14	.	.	.
26374	143	1	Strain	strain	VB
26374	143	2	the	the	DT
26374	143	3	boiling	boiling	NN
26374	143	4	milk	milk	NN
26374	143	5	with	with	IN
26374	143	6	this	this	DT
26374	143	7	and	and	CC
26374	143	8	return	return	VB
26374	143	9	to	to	IN
26374	143	10	the	the	DT
26374	143	11	stew	stew	NNP
26374	143	12	-	-	HYPH
26374	143	13	pan	pan	NN
26374	143	14	and	and	CC
26374	143	15	boil	boil	VB
26374	143	16	again	again	RB
26374	143	17	,	,	,
26374	143	18	taking	take	VBG
26374	143	19	care	care	NN
26374	143	20	to	to	TO
26374	143	21	stir	stir	VB
26374	143	22	to	to	TO
26374	143	23	prevent	prevent	VB
26374	143	24	lumps	lump	NNS
26374	143	25	and	and	CC
26374	143	26	burning	burning	NN
26374	143	27	.	.	.
26374	144	1	Grate	grate	VB
26374	144	2	the	the	DT
26374	144	3	rind	rind	NN
26374	144	4	of	of	IN
26374	144	5	one	one	CD
26374	144	6	lemon	lemon	NN
26374	144	7	,	,	,
26374	144	8	with	with	IN
26374	144	9	juice	juice	NN
26374	144	10	and	and	CC
26374	144	11	one	one	CD
26374	144	12	tumbler	tumbler	NN
26374	144	13	of	of	IN
26374	144	14	wine	wine	NN
26374	144	15	and	and	CC
26374	144	16	mix	mix	VB
26374	144	17	thoroughly	thoroughly	RB
26374	144	18	through	through	IN
26374	144	19	the	the	DT
26374	144	20	fish	fish	NN
26374	144	21	.	.	.
26374	145	1	Take	take	VB
26374	145	2	one	one	CD
26374	145	3	loaf	loaf	NN
26374	145	4	of	of	IN
26374	145	5	bread	bread	NN
26374	145	6	,	,	,
26374	145	7	removing	remove	VBG
26374	145	8	all	all	DT
26374	145	9	crust	crust	NN
26374	145	10	,	,	,
26374	145	11	and	and	CC
26374	145	12	pass	pass	VB
26374	145	13	through	through	IN
26374	145	14	the	the	DT
26374	145	15	colander	colander	NN
26374	145	16	.	.	.
26374	146	1	Have	have	VBP
26374	146	2	dish	dish	NN
26374	146	3	very	very	RB
26374	146	4	hot	hot	JJ
26374	146	5	,	,	,
26374	146	6	putting	put	VBG
26374	146	7	fish	fish	NN
26374	146	8	and	and	CC
26374	146	9	crumbs	crumb	NNS
26374	146	10	in	in	IN
26374	146	11	layers	layer	NNS
26374	146	12	,	,	,
26374	146	13	bringing	bring	VBG
26374	146	14	crumbs	crumb	NNS
26374	146	15	on	on	IN
26374	146	16	top	top	NN
26374	146	17	.	.	.
26374	147	1	Place	place	NN
26374	147	2	in	in	IN
26374	147	3	hot	hot	JJ
26374	147	4	oven	oven	NN
26374	147	5	for	for	IN
26374	147	6	a	a	DT
26374	147	7	few	few	JJ
26374	147	8	minutes	minute	NNS
26374	147	9	.	.	.
26374	148	1	A	a	DT
26374	148	2	nice	nice	JJ
26374	148	3	lunch	lunch	NN
26374	148	4	dish	dish	NN
26374	148	5	.	.	.
26374	149	1	=	=	NFP
26374	149	2	A	a	DT
26374	149	3	Norwegian	norwegian	JJ
26374	149	4	Fish	fish	NN
26374	149	5	Dish.=	dish.=	NN
26374	149	6	Take	take	VB
26374	149	7	a	a	DT
26374	149	8	fresh	fresh	JJ
26374	149	9	codfish	codfish	NN
26374	149	10	weighing	weigh	VBG
26374	149	11	about	about	RB
26374	149	12	4	4	CD
26374	149	13	pounds	pound	NNS
26374	149	14	;	;	:
26374	149	15	do	do	VB
26374	149	16	not	not	RB
26374	149	17	wash	wash	VB
26374	149	18	it	-PRON-	PRP
26374	149	19	,	,	,
26374	149	20	but	but	CC
26374	149	21	wipe	wipe	NN
26374	149	22	with	with	IN
26374	149	23	a	a	DT
26374	149	24	soft	soft	JJ
26374	149	25	cloth	cloth	NN
26374	149	26	wrung	wrung	NN
26374	149	27	out	out	RP
26374	149	28	in	in	IN
26374	149	29	cold	cold	JJ
26374	149	30	water	water	NN
26374	149	31	.	.	.
26374	150	1	Scrape	scrape	VB
26374	150	2	all	all	PDT
26374	150	3	the	the	DT
26374	150	4	flesh	flesh	NN
26374	150	5	from	from	IN
26374	150	6	skin	skin	NN
26374	150	7	and	and	CC
26374	150	8	bone	bone	NN
26374	150	9	;	;	:
26374	150	10	and	and	CC
26374	150	11	put	put	VBD
26374	150	12	the	the	DT
26374	150	13	head	head	NN
26374	150	14	,	,	,
26374	150	15	bones	bone	NNS
26374	150	16	and	and	CC
26374	150	17	skin	skin	NN
26374	150	18	on	on	RP
26374	150	19	to	to	TO
26374	150	20	boil	boil	VB
26374	150	21	,	,	,
26374	150	22	and	and	CC
26374	150	23	when	when	WRB
26374	150	24	thoroughly	thoroughly	RB
26374	150	25	cooked	cook	VBN
26374	150	26	,	,	,
26374	150	27	strain	strain	NN
26374	150	28	.	.	.
26374	151	1	Take	take	VB
26374	151	2	equal	equal	JJ
26374	151	3	parts	part	NNS
26374	151	4	of	of	IN
26374	151	5	scraped	scrape	VBN
26374	151	6	fish	fish	NN
26374	151	7	and	and	CC
26374	151	8	chopped	chop	VBN
26374	151	9	suet	suet	NN
26374	151	10	,	,	,
26374	151	11	one	one	CD
26374	151	12	tablespoon	tablespoon	NN
26374	151	13	of	of	IN
26374	151	14	salt	salt	NN
26374	151	15	and	and	CC
26374	151	16	pound	pound	NN
26374	151	17	to	to	IN
26374	151	18	a	a	DT
26374	151	19	paste	paste	NN
26374	151	20	.	.	.
26374	152	1	Add	add	NN
26374	152	2	2	2	CD
26374	152	3	eggs	egg	NNS
26374	152	4	,	,	,
26374	152	5	2	2	CD
26374	152	6	tablespoonfuls	tablespoonful	NNS
26374	152	7	of	of	IN
26374	152	8	flour	flour	NN
26374	152	9	,	,	,
26374	152	10	a	a	DT
26374	152	11	little	little	JJ
26374	152	12	mace	mace	NN
26374	152	13	and	and	CC
26374	152	14	ginger	ginger	NN
26374	152	15	.	.	.
26374	153	1	Boil	boil	VB
26374	153	2	some	some	DT
26374	153	3	cream	cream	NN
26374	153	4	,	,	,
26374	153	5	and	and	CC
26374	153	6	when	when	WRB
26374	153	7	cold	cold	JJ
26374	153	8	,	,	,
26374	153	9	gradually	gradually	RB
26374	153	10	add	add	VB
26374	153	11	enough	enough	NN
26374	153	12	to	to	TO
26374	153	13	make	make	VB
26374	153	14	a	a	DT
26374	153	15	soft	soft	JJ
26374	153	16	batter	batter	NN
26374	153	17	.	.	.
26374	154	1	Try	try	VB
26374	154	2	a	a	DT
26374	154	3	little	little	JJ
26374	154	4	of	of	IN
26374	154	5	this	this	DT
26374	154	6	in	in	IN
26374	154	7	the	the	DT
26374	154	8	boiling	boiling	NN
26374	154	9	stock	stock	NN
26374	154	10	to	to	TO
26374	154	11	see	see	VB
26374	154	12	if	if	IN
26374	154	13	the	the	DT
26374	154	14	consistency	consistency	NN
26374	154	15	is	be	VBZ
26374	154	16	right	right	JJ
26374	154	17	.	.	.
26374	155	1	Then	then	RB
26374	155	2	put	put	VB
26374	155	3	in	in	RP
26374	155	4	a	a	DT
26374	155	5	buttered	buttered	NN
26374	155	6	,	,	,
26374	155	7	breaded	bread	VBD
26374	155	8	mould	mould	NNP
26374	155	9	and	and	CC
26374	155	10	cook	cook	VB
26374	155	11	two	two	CD
26374	155	12	hours	hour	NNS
26374	155	13	.	.	.
26374	156	1	If	if	IN
26374	156	2	some	some	DT
26374	156	3	of	of	IN
26374	156	4	the	the	DT
26374	156	5	batter	batter	NN
26374	156	6	is	be	VBZ
26374	156	7	left	leave	VBN
26374	156	8	,	,	,
26374	156	9	form	form	NN
26374	156	10	in	in	IN
26374	156	11	balls	ball	NNS
26374	156	12	and	and	CC
26374	156	13	cook	cook	NN
26374	156	14	in	in	IN
26374	156	15	the	the	DT
26374	156	16	fish	fish	NN
26374	156	17	stock	stock	NN
26374	156	18	and	and	CC
26374	156	19	serve	serve	VB
26374	156	20	as	as	IN
26374	156	21	soup	soup	NN
26374	156	22	.	.	.
26374	157	1	=	=	NFP
26374	157	2	Finnan	Finnan	NNP
26374	157	3	haddies	haddie	NNS
26374	157	4	(	(	-LRB-
26374	157	5	from	from	IN
26374	157	6	Delmonico's).=	delmonico's).=	NN
26374	157	7	1/2	1/2	CD
26374	157	8	pound	pound	NN
26374	157	9	of	of	IN
26374	157	10	fish	fish	NN
26374	157	11	picked	pick	VBN
26374	157	12	up	up	RP
26374	157	13	and	and	CC
26374	157	14	braized	braize	VBN
26374	157	15	in	in	IN
26374	157	16	butter	butter	NN
26374	157	17	and	and	CC
26374	157	18	cooked	cook	VBN
26374	157	19	in	in	IN
26374	157	20	the	the	DT
26374	157	21	following	follow	VBG
26374	157	22	sauce	sauce	NN
26374	157	23	:	:	:
26374	157	24	1	1	CD
26374	157	25	cup	cup	NN
26374	157	26	of	of	IN
26374	157	27	cream	cream	NN
26374	157	28	over	over	IN
26374	157	29	hard	hard	RB
26374	157	30	boiled	boil	VBN
26374	157	31	egg	egg	NN
26374	157	32	cut	cut	VBN
26374	157	33	in	in	IN
26374	157	34	squares	square	NNS
26374	157	35	;	;	:
26374	157	36	the	the	DT
26374	157	37	yolk	yolk	NNP
26374	157	38	of	of	IN
26374	157	39	1	1	CD
26374	157	40	raw	raw	JJ
26374	157	41	egg	egg	NN
26374	157	42	;	;	:
26374	157	43	a	a	DT
26374	157	44	tablespoonful	tablespoonful	NN
26374	157	45	of	of	IN
26374	157	46	Edan	Edan	NNP
26374	157	47	cheese	cheese	NN
26374	157	48	,	,	,
26374	157	49	a	a	DT
26374	157	50	little	little	JJ
26374	157	51	flour	flour	NN
26374	157	52	to	to	TO
26374	157	53	thicken	thicken	VB
26374	157	54	;	;	:
26374	157	55	a	a	DT
26374	157	56	little	little	JJ
26374	157	57	pepper	pepper	NN
26374	157	58	and	and	CC
26374	157	59	Worcestershire	Worcestershire	NNP
26374	157	60	sauce	sauce	NN
26374	157	61	.	.	.
26374	158	1	Serve	serve	VB
26374	158	2	on	on	IN
26374	158	3	toast	toast	NN
26374	158	4	.	.	.
26374	159	1	=	=	NFP
26374	159	2	Stuffed	stuff	VBN
26374	159	3	Smelt.=	smelt.=	JJ
26374	159	4	Ingredients	ingredient	NNS
26374	159	5	of	of	IN
26374	159	6	stuffing	stuff	VBG
26374	159	7	:	:	:
26374	159	8	1/4	1/4	CD
26374	159	9	cup	cup	NN
26374	159	10	of	of	IN
26374	159	11	melted	melted	JJ
26374	159	12	butter	butter	NN
26374	159	13	;	;	:
26374	159	14	1	1	CD
26374	159	15	cup	cup	NN
26374	159	16	of	of	IN
26374	159	17	bread	bread	NN
26374	159	18	crumbs	crumb	NNS
26374	159	19	,	,	,
26374	159	20	1	1	CD
26374	159	21	teaspoonful	teaspoonful	NN
26374	159	22	of	of	IN
26374	159	23	chopped	chopped	JJ
26374	159	24	onion	onion	NN
26374	159	25	;	;	:
26374	159	26	1/4	1/4	CD
26374	159	27	spoon	spoon	NN
26374	159	28	of	of	IN
26374	159	29	salt	salt	NN
26374	159	30	;	;	:
26374	159	31	1/4	1/4	CD
26374	159	32	spoon	spoon	NN
26374	159	33	of	of	IN
26374	159	34	pepper	pepper	NN
26374	159	35	and	and	CC
26374	159	36	a	a	DT
26374	159	37	few	few	JJ
26374	159	38	herbs	herb	NNS
26374	159	39	.	.	.
26374	160	1	Bone	bone	NN
26374	160	2	the	the	DT
26374	160	3	smelt	smelt	NN
26374	160	4	,	,	,
26374	160	5	stuff	stuff	NN
26374	160	6	and	and	CC
26374	160	7	sew	sew	VB
26374	160	8	up	up	RP
26374	160	9	.	.	.
26374	161	1	Roll	roll	VB
26374	161	2	in	in	IN
26374	161	3	melted	melted	JJ
26374	161	4	butter	butter	NN
26374	161	5	and	and	CC
26374	161	6	fine	fine	JJ
26374	161	7	bread	bread	NN
26374	161	8	crumbs	crumb	VBZ
26374	161	9	.	.	.
26374	162	1	Bake	bake	VB
26374	162	2	about	about	RB
26374	162	3	fifteen	fifteen	CD
26374	162	4	minutes	minute	NNS
26374	162	5	.	.	.
26374	163	1	SAUCE.--1/2	SAUCE.--1/2	NNP
26374	163	2	cup	cup	NNP
26374	163	3	butter	butter	NNP
26374	163	4	worked	work	VBD
26374	163	5	to	to	IN
26374	163	6	a	a	DT
26374	163	7	cream	cream	NN
26374	163	8	;	;	:
26374	163	9	yolks	yolk	NNS
26374	163	10	of	of	IN
26374	163	11	3	3	CD
26374	163	12	eggs	egg	NNS
26374	163	13	beaten	beat	VBN
26374	163	14	in	in	IN
26374	163	15	one	one	CD
26374	163	16	by	by	IN
26374	163	17	one	one	CD
26374	163	18	;	;	:
26374	163	19	juice	juice	NN
26374	163	20	of	of	IN
26374	163	21	1/2	1/2	CD
26374	163	22	a	a	DT
26374	163	23	lemon	lemon	NN
26374	163	24	;	;	:
26374	163	25	1/2	1/2	CD
26374	163	26	teaspoonful	teaspoonful	JJ
26374	163	27	salt	salt	NN
26374	163	28	,	,	,
26374	163	29	1/4	1/4	CD
26374	163	30	teaspoon	teaspoon	NN
26374	163	31	pepper	pepper	NN
26374	163	32	and	and	CC
26374	163	33	1/2	1/2	CD
26374	163	34	cup	cup	NN
26374	163	35	boiling	boiling	NN
26374	163	36	water	water	NN
26374	163	37	.	.	.
26374	164	1	Beat	beat	VB
26374	164	2	and	and	CC
26374	164	3	put	put	VB
26374	164	4	on	on	RP
26374	164	5	stove	stove	NN
26374	164	6	in	in	IN
26374	164	7	a	a	DT
26374	164	8	saucepan	saucepan	NN
26374	164	9	of	of	IN
26374	164	10	boiling	boil	VBG
26374	164	11	water	water	NN
26374	164	12	to	to	IN
26374	164	13	thicken	thicken	VB
26374	164	14	.	.	.
26374	165	1	=	=	NFP
26374	165	2	Brown	Brown	NNP
26374	165	3	Fish	Fish	NNP
26374	165	4	Chowder.=	chowder.=	NN
26374	165	5	1	1	CD
26374	165	6	onion	onion	NN
26374	165	7	fried	fry	VBN
26374	165	8	in	in	IN
26374	165	9	butter	butter	NN
26374	165	10	.	.	.
26374	166	1	Cut	cut	VB
26374	166	2	any	any	DT
26374	166	3	white	white	JJ
26374	166	4	fish	fish	NN
26374	166	5	in	in	IN
26374	166	6	small	small	JJ
26374	166	7	pieces	piece	NNS
26374	166	8	and	and	CC
26374	166	9	fry	fry	NN
26374	166	10	in	in	IN
26374	166	11	this	this	DT
26374	166	12	after	after	IN
26374	166	13	first	first	RB
26374	166	14	rolling	roll	VBG
26374	166	15	the	the	DT
26374	166	16	fish	fish	NN
26374	166	17	in	in	IN
26374	166	18	flour	flour	NN
26374	166	19	.	.	.
26374	167	1	Take	take	VB
26374	167	2	the	the	DT
26374	167	3	fish	fish	NN
26374	167	4	out	out	RP
26374	167	5	and	and	CC
26374	167	6	lay	lie	VBD
26374	167	7	on	on	IN
26374	167	8	brown	brown	JJ
26374	167	9	paper	paper	NN
26374	167	10	.	.	.
26374	168	1	Put	put	VB
26374	168	2	into	into	IN
26374	168	3	a	a	DT
26374	168	4	saucepan	saucepan	NN
26374	168	5	2	2	CD
26374	168	6	tablespoonfuls	tablespoonful	NNS
26374	168	7	dry	dry	JJ
26374	168	8	flour	flour	NN
26374	168	9	and	and	CC
26374	168	10	stir	stir	VB
26374	168	11	until	until	IN
26374	168	12	it	-PRON-	PRP
26374	168	13	is	be	VBZ
26374	168	14	brown	brown	JJ
26374	168	15	;	;	:
26374	168	16	then	then	RB
26374	168	17	gradually	gradually	RB
26374	168	18	stir	stir	VBP
26374	168	19	in	in	IN
26374	168	20	a	a	DT
26374	168	21	quart	quart	NN
26374	168	22	of	of	IN
26374	168	23	water	water	NN
26374	168	24	.	.	.
26374	169	1	When	when	WRB
26374	169	2	this	this	DT
26374	169	3	has	have	VBZ
26374	169	4	boiled	boil	VBN
26374	169	5	,	,	,
26374	169	6	add	add	VB
26374	169	7	the	the	DT
26374	169	8	fish	fish	NN
26374	169	9	and	and	CC
26374	169	10	seasoning	seasoning	NN
26374	169	11	.	.	.
26374	170	1	[	[	-LRB-
26374	170	2	Illustration	illustration	NN
26374	170	3	]	]	-RRB-
26374	170	4	ENTREES	ENTREES	NNP
26374	170	5	.	.	.
26374	171	1	=	=	NFP
26374	171	2	Chicken	Chicken	NNP
26374	171	3	Terrapin	Terrapin	NNP
26374	171	4	--	--	:
26374	171	5	No	no	UH
26374	171	6	.	.	.
26374	172	1	1.=	1.=	:
26374	172	2	Chop	chop	VB
26374	172	3	the	the	DT
26374	172	4	meat	meat	NN
26374	172	5	of	of	IN
26374	172	6	a	a	DT
26374	172	7	cold	cold	JJ
26374	172	8	chicken	chicken	NN
26374	172	9	and	and	CC
26374	172	10	1	1	CD
26374	172	11	parboiled	parboil	VBD
26374	172	12	sweet	sweet	JJ
26374	172	13	-	-	HYPH
26374	172	14	bread	bread	NN
26374	172	15	quite	quite	RB
26374	172	16	fine	fine	JJ
26374	172	17	.	.	.
26374	173	1	Make	make	VB
26374	173	2	a	a	DT
26374	173	3	cream	cream	NN
26374	173	4	sauce	sauce	NN
26374	173	5	,	,	,
26374	173	6	with	with	IN
26374	173	7	1	1	CD
26374	173	8	cup	cup	NN
26374	173	9	of	of	IN
26374	173	10	sweet	sweet	JJ
26374	173	11	cream	cream	NN
26374	173	12	,	,	,
26374	173	13	a	a	DT
26374	173	14	quarter	quarter	NN
26374	173	15	of	of	IN
26374	173	16	a	a	DT
26374	173	17	cup	cup	NN
26374	173	18	of	of	IN
26374	173	19	butter	butter	NN
26374	173	20	and	and	CC
26374	173	21	2	2	CD
26374	173	22	tablespoonfuls	tablespoonful	NNS
26374	173	23	of	of	IN
26374	173	24	flour	flour	NN
26374	173	25	.	.	.
26374	174	1	Put	put	VB
26374	174	2	in	in	IN
26374	174	3	the	the	DT
26374	174	4	chicken	chicken	NN
26374	174	5	and	and	CC
26374	174	6	sweet	sweet	JJ
26374	174	7	-	-	HYPH
26374	174	8	breads	bread	NNS
26374	174	9	.	.	.
26374	175	1	Keep	keep	VB
26374	175	2	it	-PRON-	PRP
26374	175	3	hot	hot	JJ
26374	175	4	in	in	IN
26374	175	5	a	a	DT
26374	175	6	double	double	JJ
26374	175	7	boiler	boiler	NN
26374	175	8	and	and	CC
26374	175	9	just	just	RB
26374	175	10	before	before	IN
26374	175	11	serving	serve	VBG
26374	175	12	add	add	VB
26374	175	13	the	the	DT
26374	175	14	yolks	yolk	NNS
26374	175	15	of	of	IN
26374	175	16	2	2	CD
26374	175	17	eggs	egg	NNS
26374	175	18	and	and	CC
26374	175	19	a	a	DT
26374	175	20	wine	wine	NN
26374	175	21	-	-	HYPH
26374	175	22	glass	glass	NN
26374	175	23	of	of	IN
26374	175	24	sherry	sherry	NN
26374	175	25	wine	wine	NN
26374	175	26	.	.	.
26374	176	1	=	=	NFP
26374	176	2	Chicken	Chicken	NNP
26374	176	3	Terrapin	Terrapin	NNP
26374	176	4	No	no	NN
26374	176	5	.	.	.
26374	177	1	2.=	2.=	CD
26374	177	2	Cut	cut	VB
26374	177	3	a	a	DT
26374	177	4	cold	cold	JJ
26374	177	5	boiled	boil	VBN
26374	177	6	chicken	chicken	NN
26374	177	7	in	in	IN
26374	177	8	small	small	JJ
26374	177	9	squares	square	NNS
26374	177	10	,	,	,
26374	177	11	removing	remove	VBG
26374	177	12	all	all	PDT
26374	177	13	the	the	DT
26374	177	14	skin	skin	NN
26374	177	15	.	.	.
26374	178	1	Put	put	VB
26374	178	2	into	into	IN
26374	178	3	a	a	DT
26374	178	4	skillet	skillet	NN
26374	178	5	with	with	IN
26374	178	6	1/2	1/2	CD
26374	178	7	pint	pint	NN
26374	178	8	of	of	IN
26374	178	9	cream	cream	NN
26374	178	10	and	and	CC
26374	178	11	1/4	1/4	CD
26374	178	12	pound	pound	NN
26374	178	13	of	of	IN
26374	178	14	butter	butter	NN
26374	178	15	,	,	,
26374	178	16	rolled	roll	VBN
26374	178	17	in	in	IN
26374	178	18	1	1	CD
26374	178	19	tablespoonful	tablespoonful	NN
26374	178	20	of	of	IN
26374	178	21	flour	flour	NN
26374	178	22	,	,	,
26374	178	23	seasoned	season	VBN
26374	178	24	with	with	IN
26374	178	25	salt	salt	NN
26374	178	26	and	and	CC
26374	178	27	red	red	JJ
26374	178	28	pepper	pepper	NN
26374	178	29	.	.	.
26374	179	1	Have	have	VBP
26374	179	2	ready	ready	JJ
26374	179	3	3	3	CD
26374	179	4	hard	hard	JJ
26374	179	5	boiled	boil	VBN
26374	179	6	eggs	egg	NNS
26374	179	7	chopped	chop	VBN
26374	179	8	fine	fine	RB
26374	179	9	.	.	.
26374	180	1	When	when	WRB
26374	180	2	the	the	DT
26374	180	3	chicken	chicken	NN
26374	180	4	has	have	VBZ
26374	180	5	reached	reach	VBN
26374	180	6	a	a	DT
26374	180	7	boil	boil	NN
26374	180	8	,	,	,
26374	180	9	stir	stir	VB
26374	180	10	in	in	IN
26374	180	11	a	a	DT
26374	180	12	large	large	JJ
26374	180	13	glass	glass	NN
26374	180	14	of	of	IN
26374	180	15	sherry	sherry	NN
26374	180	16	with	with	IN
26374	180	17	the	the	DT
26374	180	18	egg	egg	NN
26374	180	19	,	,	,
26374	180	20	and	and	CC
26374	180	21	serve	serve	VB
26374	180	22	hot	hot	JJ
26374	180	23	.	.	.
26374	181	1	=	=	NFP
26374	181	2	Chicken	Chicken	NNP
26374	181	3	Terrapin	Terrapin	NNP
26374	181	4	--	--	:
26374	181	5	No	no	UH
26374	181	6	.	.	.
26374	182	1	3.=	3.=	NNP
26374	182	2	Boil	Boil	NNP
26374	182	3	chicken	chicken	NN
26374	182	4	in	in	IN
26374	182	5	salted	salt	VBN
26374	182	6	water	water	NN
26374	182	7	.	.	.
26374	183	1	1	1	CD
26374	183	2	quart	quart	NN
26374	183	3	of	of	IN
26374	183	4	cold	cold	JJ
26374	183	5	cooked	cook	VBN
26374	183	6	chicken	chicken	NN
26374	183	7	cut	cut	VBN
26374	183	8	into	into	IN
26374	183	9	dice	dice	NNS
26374	183	10	;	;	,
26374	183	11	cooked	cooked	JJ
26374	183	12	livers	liver	NNS
26374	183	13	of	of	IN
26374	183	14	1	1	CD
26374	183	15	or	or	CC
26374	183	16	2	2	CD
26374	183	17	chickens	chicken	NNS
26374	183	18	;	;	:
26374	183	19	3	3	CD
26374	183	20	hard	hard	RB
26374	183	21	-	-	HYPH
26374	183	22	boiled	boil	VBN
26374	183	23	eggs	egg	NNS
26374	183	24	;	;	:
26374	183	25	yolks	yolk	NNS
26374	183	26	of	of	IN
26374	183	27	2	2	CD
26374	183	28	raw	raw	JJ
26374	183	29	eggs	egg	NNS
26374	183	30	;	;	:
26374	183	31	1	1	CD
26374	183	32	cup	cup	NN
26374	183	33	of	of	IN
26374	183	34	chicken	chicken	NN
26374	183	35	stock	stock	NN
26374	183	36	;	;	:
26374	183	37	1	1	CD
26374	183	38	cup	cup	NN
26374	183	39	cream	cream	NN
26374	183	40	;	;	,
26374	183	41	slight	slight	JJ
26374	183	42	grating	grating	NN
26374	183	43	of	of	IN
26374	183	44	nutmeg	nutmeg	NNS
26374	183	45	;	;	:
26374	183	46	1/3	1/3	CD
26374	183	47	teaspoon	teaspoon	NN
26374	183	48	pepper	pepper	NN
26374	183	49	;	;	:
26374	183	50	1	1	CD
26374	183	51	level	level	NN
26374	183	52	teaspoon	teaspoon	NN
26374	183	53	salt	salt	NN
26374	183	54	;	;	:
26374	183	55	4	4	CD
26374	183	56	tablespoons	tablespoon	NNS
26374	183	57	sherry	sherry	NN
26374	183	58	;	;	:
26374	183	59	3	3	CD
26374	183	60	tablespoons	tablespoon	NNS
26374	183	61	butter	butter	NN
26374	183	62	;	;	:
26374	183	63	2	2	CD
26374	183	64	tablespoons	tablespoon	NNS
26374	183	65	flour	flour	NN
26374	183	66	;	;	:
26374	183	67	1	1	CD
26374	183	68	teaspoon	teaspoon	NN
26374	183	69	lemon	lemon	NN
26374	183	70	juice	juice	NN
26374	183	71	.	.	.
26374	184	1	Chop	Chop	NNP
26374	184	2	hard	hard	RB
26374	184	3	-	-	HYPH
26374	184	4	boiled	boil	VBN
26374	184	5	eggs	egg	NNS
26374	184	6	and	and	CC
26374	184	7	add	add	VB
26374	184	8	to	to	IN
26374	184	9	chicken	chicken	NN
26374	184	10	;	;	:
26374	184	11	sprinkle	sprinkle	VB
26374	184	12	with	with	IN
26374	184	13	salt	salt	NN
26374	184	14	,	,	,
26374	184	15	pepper	pepper	NN
26374	184	16	and	and	CC
26374	184	17	nutmeg	nutmeg	NN
26374	184	18	.	.	.
26374	185	1	Add	add	VB
26374	185	2	flour	flour	NN
26374	185	3	to	to	IN
26374	185	4	melted	melted	JJ
26374	185	5	butter	butter	NN
26374	185	6	and	and	CC
26374	185	7	stock	stock	NN
26374	185	8	and	and	CC
26374	185	9	stir	stir	VB
26374	185	10	for	for	IN
26374	185	11	three	three	CD
26374	185	12	minutes	minute	NNS
26374	185	13	.	.	.
26374	186	1	Add	add	VB
26374	186	2	cream	cream	NN
26374	186	3	after	after	IN
26374	186	4	reserving	reserve	VBG
26374	186	5	4	4	CD
26374	186	6	tablespoonfuls	tablespoonful	NNS
26374	186	7	.	.	.
26374	187	1	Stir	stir	VB
26374	187	2	one	one	CD
26374	187	3	minute	minute	NN
26374	187	4	.	.	.
26374	188	1	Add	add	VB
26374	188	2	chicken	chicken	NN
26374	188	3	mixture	mixture	NN
26374	188	4	and	and	CC
26374	188	5	let	let	VB
26374	188	6	it	-PRON-	PRP
26374	188	7	simmer	simmer	VB
26374	188	8	for	for	IN
26374	188	9	ten	ten	CD
26374	188	10	minutes	minute	NNS
26374	188	11	.	.	.
26374	189	1	Beat	beat	VBP
26374	189	2	yolks	yolk	NNS
26374	189	3	well	well	RB
26374	189	4	and	and	CC
26374	189	5	add	add	VB
26374	189	6	cream	cream	NN
26374	189	7	;	;	:
26374	189	8	pour	pour	VB
26374	189	9	into	into	IN
26374	189	10	mixture	mixture	NN
26374	189	11	and	and	CC
26374	189	12	stir	stir	VB
26374	189	13	one	one	CD
26374	189	14	minute	minute	NN
26374	189	15	.	.	.
26374	190	1	Remove	remove	VB
26374	190	2	from	from	IN
26374	190	3	fire	fire	NN
26374	190	4	,	,	,
26374	190	5	and	and	CC
26374	190	6	add	add	VB
26374	190	7	wine	wine	NN
26374	190	8	and	and	CC
26374	190	9	lemon	lemon	NN
26374	190	10	juice	juice	NN
26374	190	11	.	.	.
26374	191	1	=	=	NFP
26374	191	2	Chicken	Chicken	NNP
26374	191	3	for	for	IN
26374	191	4	Lunch.=	Lunch.=	NNP
26374	191	5	Cut	Cut	NNP
26374	191	6	up	up	RB
26374	191	7	2	2	CD
26374	191	8	chickens	chicken	NNS
26374	191	9	;	;	:
26374	191	10	fry	fry	VB
26374	191	11	each	each	DT
26374	191	12	piece	piece	NN
26374	191	13	quickly	quickly	RB
26374	191	14	in	in	IN
26374	191	15	bacon	bacon	NNP
26374	191	16	fat	fat	NN
26374	191	17	to	to	IN
26374	191	18	a	a	DT
26374	191	19	nice	nice	JJ
26374	191	20	brown	brown	NN
26374	191	21	(	(	-LRB-
26374	191	22	not	not	RB
26374	191	23	cooking	cook	VBG
26374	191	24	them	-PRON-	PRP
26374	191	25	)	)	-RRB-
26374	191	26	.	.	.
26374	192	1	Then	then	RB
26374	192	2	stew	stew	VB
26374	192	3	them	-PRON-	PRP
26374	192	4	slowly	slowly	RB
26374	192	5	with	with	IN
26374	192	6	gumbo	gumbo	NN
26374	192	7	,	,	,
26374	192	8	a	a	DT
26374	192	9	little	little	JJ
26374	192	10	pork	pork	NN
26374	192	11	,	,	,
26374	192	12	celery	celery	NN
26374	192	13	and	and	CC
26374	192	14	1/2	1/2	CD
26374	192	15	an	an	DT
26374	192	16	onion	onion	NN
26374	192	17	till	till	IN
26374	192	18	tender	tender	NN
26374	192	19	.	.	.
26374	193	1	Thicken	thicken	NN
26374	193	2	with	with	IN
26374	193	3	brown	brown	JJ
26374	193	4	flour	flour	NN
26374	193	5	and	and	CC
26374	193	6	dish	dish	NN
26374	193	7	,	,	,
26374	193	8	garnishing	garnish	VBG
26374	193	9	with	with	IN
26374	193	10	parsley	parsley	NN
26374	193	11	and	and	CC
26374	193	12	sliced	slice	VBD
26374	193	13	hard	hard	RB
26374	193	14	-	-	HYPH
26374	193	15	boiled	boil	VBN
26374	193	16	eggs	egg	NNS
26374	193	17	.	.	.
26374	194	1	=	=	NFP
26374	194	2	Pressed	Pressed	NNP
26374	194	3	Chicken	Chicken	NNP
26374	194	4	(	(	-LRB-
26374	194	5	a	a	DT
26374	194	6	nice	nice	JJ
26374	194	7	luncheon	luncheon	NN
26374	194	8	dish).=	dish).=	.
26374	194	9	Boil	Boil	NNP
26374	194	10	a	a	DT
26374	194	11	chicken	chicken	NN
26374	194	12	,	,	,
26374	194	13	in	in	IN
26374	194	14	as	as	RB
26374	194	15	little	little	JJ
26374	194	16	water	water	NN
26374	194	17	as	as	IN
26374	194	18	possible	possible	JJ
26374	194	19	,	,	,
26374	194	20	till	till	IN
26374	194	21	the	the	DT
26374	194	22	bones	bone	NNS
26374	194	23	slip	slip	VBP
26374	194	24	out	out	RP
26374	194	25	and	and	CC
26374	194	26	the	the	DT
26374	194	27	gristly	gristly	JJ
26374	194	28	portions	portion	NNS
26374	194	29	are	be	VBP
26374	194	30	soft	soft	JJ
26374	194	31	.	.	.
26374	195	1	Remove	remove	VB
26374	195	2	the	the	DT
26374	195	3	skin	skin	NN
26374	195	4	,	,	,
26374	195	5	pick	pick	VB
26374	195	6	the	the	DT
26374	195	7	meat	meat	NN
26374	195	8	apart	apart	RB
26374	195	9	,	,	,
26374	195	10	and	and	CC
26374	195	11	mix	mix	VB
26374	195	12	the	the	DT
26374	195	13	dark	dark	JJ
26374	195	14	and	and	CC
26374	195	15	white	white	JJ
26374	195	16	meat	meat	NN
26374	195	17	.	.	.
26374	196	1	Remove	remove	VB
26374	196	2	the	the	DT
26374	196	3	fat	fat	NN
26374	196	4	,	,	,
26374	196	5	and	and	CC
26374	196	6	season	season	VB
26374	196	7	the	the	DT
26374	196	8	liquor	liquor	NN
26374	196	9	highly	highly	RB
26374	196	10	with	with	IN
26374	196	11	salt	salt	NN
26374	196	12	and	and	CC
26374	196	13	pepper	pepper	NN
26374	196	14	;	;	:
26374	196	15	also	also	RB
26374	196	16	with	with	IN
26374	196	17	celery	celery	NN
26374	196	18	,	,	,
26374	196	19	salt	salt	NN
26374	196	20	and	and	CC
26374	196	21	lemon	lemon	NN
26374	196	22	juice	juice	NN
26374	196	23	,	,	,
26374	196	24	if	if	IN
26374	196	25	you	-PRON-	PRP
26374	196	26	desire	desire	VBP
26374	196	27	.	.	.
26374	197	1	Boil	boil	VB
26374	197	2	down	down	RP
26374	197	3	to	to	IN
26374	197	4	1	1	CD
26374	197	5	cup	cup	NN
26374	197	6	,	,	,
26374	197	7	and	and	CC
26374	197	8	mix	mix	VB
26374	197	9	with	with	IN
26374	197	10	the	the	DT
26374	197	11	meat	meat	NN
26374	197	12	.	.	.
26374	198	1	Butter	butter	VB
26374	198	2	a	a	DT
26374	198	3	mould	mould	NN
26374	198	4	and	and	CC
26374	198	5	decorate	decorate	VB
26374	198	6	the	the	DT
26374	198	7	bottom	bottom	NN
26374	198	8	and	and	CC
26374	198	9	sides	side	NNS
26374	198	10	with	with	IN
26374	198	11	slices	slice	NNS
26374	198	12	of	of	IN
26374	198	13	hard	hard	RB
26374	198	14	-	-	HYPH
26374	198	15	boiled	boil	VBN
26374	198	16	eggs	egg	NNS
26374	198	17	;	;	:
26374	198	18	also	also	RB
26374	198	19	with	with	IN
26374	198	20	thin	thin	JJ
26374	198	21	slices	slice	NNS
26374	198	22	of	of	IN
26374	198	23	tongue	tongue	NN
26374	198	24	or	or	CC
26374	198	25	ham	ham	NN
26374	198	26	cut	cut	VBN
26374	198	27	in	in	IN
26374	198	28	fancy	fancy	JJ
26374	198	29	shapes	shape	NNS
26374	198	30	.	.	.
26374	199	1	Pack	pack	VB
26374	199	2	the	the	DT
26374	199	3	meat	meat	NN
26374	199	4	in	in	IN
26374	199	5	and	and	CC
26374	199	6	set	set	VB
26374	199	7	away	away	RB
26374	199	8	to	to	TO
26374	199	9	cool	cool	VB
26374	199	10	with	with	IN
26374	199	11	a	a	DT
26374	199	12	weight	weight	NN
26374	199	13	on	on	IN
26374	199	14	the	the	DT
26374	199	15	meat	meat	NN
26374	199	16	.	.	.
26374	200	1	When	when	WRB
26374	200	2	ready	ready	JJ
26374	200	3	to	to	TO
26374	200	4	serve	serve	VB
26374	200	5	,	,	,
26374	200	6	dip	dip	VB
26374	200	7	mould	mould	NN
26374	200	8	in	in	IN
26374	200	9	warm	warm	JJ
26374	200	10	water	water	NN
26374	200	11	and	and	CC
26374	200	12	turn	turn	VB
26374	200	13	out	out	RP
26374	200	14	carefully	carefully	RB
26374	200	15	.	.	.
26374	201	1	Garnish	garnish	VB
26374	201	2	with	with	IN
26374	201	3	parsley	parsley	NN
26374	201	4	,	,	,
26374	201	5	strips	strip	NNS
26374	201	6	of	of	IN
26374	201	7	lettuce	lettuce	NN
26374	201	8	or	or	CC
26374	201	9	celery	celery	NN
26374	201	10	leaves	leave	NNS
26374	201	11	and	and	CC
26374	201	12	radishes	radish	NNS
26374	201	13	or	or	CC
26374	201	14	beets	beet	NNS
26374	201	15	.	.	.
26374	202	1	The	the	DT
26374	202	2	eggs	egg	NNS
26374	202	3	and	and	CC
26374	202	4	tongue	tongue	NN
26374	202	5	can	can	MD
26374	202	6	be	be	VB
26374	202	7	dispensed	dispense	VBN
26374	202	8	with	with	IN
26374	202	9	if	if	IN
26374	202	10	a	a	DT
26374	202	11	plain	plain	JJ
26374	202	12	dish	dish	NN
26374	202	13	is	be	VBZ
26374	202	14	desired	desire	VBN
26374	202	15	.	.	.
26374	203	1	=	=	NFP
26374	203	2	Beef	Beef	NNP
26374	203	3	Loaf.=	Loaf.=	NNP
26374	203	4	3	3	CD
26374	203	5	-	-	SYM
26374	203	6	1/2	1/2	CD
26374	203	7	pounds	pound	NNS
26374	203	8	fine	fine	JJ
26374	203	9	chopped	chop	VBN
26374	203	10	beef	beef	NN
26374	203	11	;	;	:
26374	203	12	1/2	1/2	CD
26374	203	13	pound	pound	NN
26374	203	14	pork	pork	NN
26374	203	15	;	;	:
26374	203	16	3	3	CD
26374	203	17	eggs	egg	NNS
26374	203	18	;	;	:
26374	203	19	1	1	CD
26374	203	20	large	large	JJ
26374	203	21	spoonful	spoonful	NN
26374	203	22	of	of	IN
26374	203	23	salt	salt	NN
26374	203	24	;	;	:
26374	203	25	1	1	CD
26374	203	26	teaspoon	teaspoon	NN
26374	203	27	pepper	pepper	NN
26374	203	28	;	;	:
26374	203	29	1/2	1/2	CD
26374	203	30	teaspoon	teaspoon	NN
26374	203	31	nutmeg	nutmeg	NNS
26374	203	32	;	;	:
26374	203	33	4	4	CD
26374	203	34	large	large	JJ
26374	203	35	spoonfuls	spoonful	NNS
26374	203	36	milk	milk	NN
26374	203	37	;	;	:
26374	203	38	10	10	CD
26374	203	39	soda	soda	NN
26374	203	40	crackers	cracker	NNS
26374	203	41	rolled	roll	VBD
26374	203	42	fine	fine	RB
26374	203	43	,	,	,
26374	203	44	saving	save	VBG
26374	203	45	out	out	RP
26374	203	46	1	1	CD
26374	203	47	to	to	TO
26374	203	48	rub	rub	VB
26374	203	49	on	on	IN
26374	203	50	the	the	DT
26374	203	51	top	top	NN
26374	203	52	.	.	.
26374	204	1	Put	put	VB
26374	204	2	bits	bit	NNS
26374	204	3	of	of	IN
26374	204	4	butter	butter	NN
26374	204	5	over	over	IN
26374	204	6	the	the	DT
26374	204	7	top	top	NN
26374	204	8	.	.	.
26374	205	1	Press	press	VB
26374	205	2	the	the	DT
26374	205	3	meat	meat	NN
26374	205	4	several	several	JJ
26374	205	5	times	time	NNS
26374	205	6	with	with	IN
26374	205	7	your	-PRON-	PRP$
26374	205	8	hand	hand	NN
26374	205	9	to	to	TO
26374	205	10	make	make	VB
26374	205	11	into	into	IN
26374	205	12	a	a	DT
26374	205	13	thin	thin	JJ
26374	205	14	loaf	loaf	NN
26374	205	15	.	.	.
26374	206	1	Bake	bake	VB
26374	206	2	in	in	RP
26374	206	3	a	a	DT
26374	206	4	quick	quick	JJ
26374	206	5	oven	oven	NN
26374	206	6	one	one	CD
26374	206	7	hour	hour	NN
26374	206	8	,	,	,
26374	206	9	putting	put	VBG
26374	206	10	water	water	NN
26374	206	11	in	in	IN
26374	206	12	pan	pan	NNP
26374	206	13	.	.	.
26374	207	1	It	-PRON-	PRP
26374	207	2	requires	require	VBZ
26374	207	3	no	no	DT
26374	207	4	basting	basting	NN
26374	207	5	.	.	.
26374	208	1	=	=	NFP
26374	208	2	Beef	beef	NN
26374	208	3	Roll.=	roll.=	CD
26374	208	4	Lean	lean	JJ
26374	208	5	beef	beef	NN
26374	208	6	chopped	chop	VBD
26374	208	7	fine	fine	JJ
26374	208	8	;	;	:
26374	208	9	1/2	1/2	CD
26374	208	10	cup	cup	NN
26374	208	11	bread	bread	NN
26374	208	12	crumbs	crumb	VBZ
26374	208	13	;	;	:
26374	208	14	a	a	DT
26374	208	15	slice	slice	NN
26374	208	16	of	of	IN
26374	208	17	onion	onion	NN
26374	208	18	chopped	chop	VBN
26374	208	19	;	;	:
26374	208	20	chopped	chop	VBN
26374	208	21	parsley	parsley	NNP
26374	208	22	;	;	:
26374	208	23	the	the	DT
26374	208	24	yolk	yolk	NNP
26374	208	25	of	of	IN
26374	208	26	1	1	CD
26374	208	27	egg	egg	NN
26374	208	28	;	;	:
26374	208	29	a	a	DT
26374	208	30	little	little	JJ
26374	208	31	butter	butter	NN
26374	208	32	and	and	CC
26374	208	33	lemon	lemon	NN
26374	208	34	juice	juice	NN
26374	208	35	.	.	.
26374	209	1	Mix	mix	VB
26374	209	2	all	all	DT
26374	209	3	thoroughly	thoroughly	RB
26374	209	4	.	.	.
26374	210	1	Form	form	VB
26374	210	2	in	in	IN
26374	210	3	an	an	DT
26374	210	4	oblong	oblong	JJ
26374	210	5	loaf	loaf	NN
26374	210	6	,	,	,
26374	210	7	put	put	VBN
26374	210	8	in	in	IN
26374	210	9	pan	pan	NN
26374	210	10	and	and	CC
26374	210	11	bake	bake	VB
26374	210	12	half	half	JJ
26374	210	13	hour	hour	NN
26374	210	14	in	in	IN
26374	210	15	a	a	DT
26374	210	16	hot	hot	JJ
26374	210	17	oven	oven	NN
26374	210	18	,	,	,
26374	210	19	basting	baste	VBG
26374	210	20	two	two	CD
26374	210	21	or	or	CC
26374	210	22	three	three	CD
26374	210	23	times	time	NNS
26374	210	24	with	with	IN
26374	210	25	melted	melted	JJ
26374	210	26	butter	butter	NN
26374	210	27	.	.	.
26374	211	1	Served	serve	VBN
26374	211	2	with	with	IN
26374	211	3	a	a	DT
26374	211	4	brown	brown	JJ
26374	211	5	sauce	sauce	NN
26374	211	6	.	.	.
26374	212	1	=	=	NFP
26374	212	2	To	to	IN
26374	212	3	Fry	Fry	NNP
26374	212	4	.	.	.
26374	213	1	Soft	soft	RB
26374	213	2	-	-	HYPH
26374	213	3	shelled	shell	VBN
26374	213	4	Crabs.=	crabs.=	NN
26374	213	5	Use	use	VB
26374	213	6	them	-PRON-	PRP
26374	213	7	only	only	RB
26374	213	8	when	when	WRB
26374	213	9	very	very	RB
26374	213	10	fresh	fresh	JJ
26374	213	11	,	,	,
26374	213	12	as	as	IN
26374	213	13	the	the	DT
26374	213	14	shells	shell	NNS
26374	213	15	harden	harden	VBP
26374	213	16	after	after	IN
26374	213	17	twenty	twenty	CD
26374	213	18	-	-	HYPH
26374	213	19	four	four	CD
26374	213	20	hours	hour	NNS
26374	213	21	.	.	.
26374	214	1	Cut	cut	VB
26374	214	2	the	the	DT
26374	214	3	ends	end	NNS
26374	214	4	of	of	IN
26374	214	5	the	the	DT
26374	214	6	small	small	JJ
26374	214	7	legs	leg	NNS
26374	214	8	off	off	RP
26374	214	9	;	;	:
26374	214	10	take	take	VB
26374	214	11	off	off	RP
26374	214	12	the	the	DT
26374	214	13	gills	gill	NNS
26374	214	14	and	and	CC
26374	214	15	tucks	tuck	NNS
26374	214	16	;	;	:
26374	214	17	wash	wash	VB
26374	214	18	and	and	CC
26374	214	19	drain	drain	VB
26374	214	20	well	well	RB
26374	214	21	upon	upon	IN
26374	214	22	a	a	DT
26374	214	23	cloth	cloth	NN
26374	214	24	.	.	.
26374	215	1	A	a	DT
26374	215	2	few	few	JJ
26374	215	3	minutes	minute	NNS
26374	215	4	before	before	IN
26374	215	5	serving	serve	VBG
26374	215	6	dip	dip	NN
26374	215	7	them	-PRON-	PRP
26374	215	8	one	one	CD
26374	215	9	after	after	IN
26374	215	10	another	another	DT
26374	215	11	in	in	IN
26374	215	12	2	2	CD
26374	215	13	eggs	egg	NNS
26374	215	14	beaten	beat	VBN
26374	215	15	as	as	IN
26374	215	16	for	for	IN
26374	215	17	an	an	DT
26374	215	18	omelet	omelet	NN
26374	215	19	;	;	:
26374	215	20	then	then	RB
26374	215	21	in	in	IN
26374	215	22	crumbs	crumb	NNS
26374	215	23	of	of	IN
26374	215	24	rolled	roll	VBN
26374	215	25	cracker	cracker	NN
26374	215	26	made	make	VBD
26374	215	27	very	very	RB
26374	215	28	fine	fine	JJ
26374	215	29	and	and	CC
26374	215	30	fry	fry	VB
26374	215	31	them	-PRON-	PRP
26374	215	32	in	in	IN
26374	215	33	very	very	RB
26374	215	34	hot	hot	JJ
26374	215	35	lard	lard	NN
26374	215	36	;	;	:
26374	215	37	not	not	RB
26374	215	38	too	too	RB
26374	215	39	many	many	JJ
26374	215	40	at	at	IN
26374	215	41	a	a	DT
26374	215	42	time	time	NN
26374	215	43	.	.	.
26374	216	1	Serve	serve	VB
26374	216	2	hot	hot	JJ
26374	216	3	,	,	,
26374	216	4	with	with	IN
26374	216	5	a	a	DT
26374	216	6	garnish	garnish	NN
26374	216	7	of	of	IN
26374	216	8	parsley	parsley	NN
26374	216	9	and	and	CC
26374	216	10	pieces	piece	NNS
26374	216	11	of	of	IN
26374	216	12	lemon	lemon	NN
26374	216	13	.	.	.
26374	217	1	=	=	NFP
26374	217	2	Deviled	Deviled	NNP
26374	217	3	Crab.=	Crab.=	NNP
26374	217	4	Pick	pick	VB
26374	217	5	the	the	DT
26374	217	6	meat	meat	NN
26374	217	7	from	from	IN
26374	217	8	one	one	CD
26374	217	9	large	large	JJ
26374	217	10	crab	crab	NN
26374	217	11	and	and	CC
26374	217	12	chop	chop	VB
26374	217	13	a	a	DT
26374	217	14	little	little	JJ
26374	217	15	.	.	.
26374	218	1	Add	add	VB
26374	218	2	2	2	CD
26374	218	3	green	green	JJ
26374	218	4	peppers	pepper	NNS
26374	218	5	,	,	,
26374	218	6	chopped	chop	VBD
26374	218	7	fine	fine	JJ
26374	218	8	,	,	,
26374	218	9	and	and	CC
26374	218	10	mix	mix	VB
26374	218	11	with	with	IN
26374	218	12	cracker	cracker	NN
26374	218	13	crumbs	crumb	NNS
26374	218	14	.	.	.
26374	219	1	Add	add	VB
26374	219	2	sufficient	sufficient	JJ
26374	219	3	soup	soup	NN
26374	219	4	stock	stock	NN
26374	219	5	to	to	IN
26374	219	6	moisten	moisten	VB
26374	219	7	and	and	CC
26374	219	8	season	season	VB
26374	219	9	to	to	TO
26374	219	10	taste	taste	VB
26374	219	11	.	.	.
26374	220	1	Clean	clean	VB
26374	220	2	the	the	DT
26374	220	3	shell	shell	NN
26374	220	4	and	and	CC
26374	220	5	put	put	VBD
26374	220	6	in	in	RP
26374	220	7	1	1	CD
26374	220	8	layer	layer	NN
26374	220	9	of	of	IN
26374	220	10	the	the	DT
26374	220	11	ingredients	ingredient	NNS
26374	220	12	.	.	.
26374	221	1	Add	add	VB
26374	221	2	pieces	piece	NNS
26374	221	3	of	of	IN
26374	221	4	butter	butter	NN
26374	221	5	,	,	,
26374	221	6	then	then	RB
26374	221	7	another	another	DT
26374	221	8	layer	layer	NN
26374	221	9	,	,	,
26374	221	10	and	and	CC
26374	221	11	so	so	RB
26374	221	12	on	on	RB
26374	221	13	,	,	,
26374	221	14	till	till	IN
26374	221	15	shell	shell	NNP
26374	221	16	is	be	VBZ
26374	221	17	full	full	JJ
26374	221	18	.	.	.
26374	222	1	Then	then	RB
26374	222	2	bake	bake	VB
26374	222	3	fifteen	fifteen	JJ
26374	222	4	minutes	minute	NNS
26374	222	5	,	,	,
26374	222	6	and	and	CC
26374	222	7	serve	serve	VB
26374	222	8	.	.	.
26374	223	1	=	=	NFP
26374	223	2	Crab	Crab	NNP
26374	223	3	Creole	Creole	NNP
26374	223	4	(	(	-LRB-
26374	223	5	for	for	IN
26374	223	6	four	four	CD
26374	223	7	persons).=	persons).=	NNP
26374	223	8	1	1	CD
26374	223	9	crab	crab	NN
26374	223	10	;	;	:
26374	223	11	1	1	CD
26374	223	12	good	good	JJ
26374	223	13	-	-	HYPH
26374	223	14	sized	sized	JJ
26374	223	15	onion	onion	NN
26374	223	16	;	;	:
26374	223	17	1/2	1/2	CD
26374	223	18	can	can	NN
26374	223	19	of	of	IN
26374	223	20	tomatoes	tomato	NNS
26374	223	21	;	;	:
26374	223	22	1	1	CD
26374	223	23	Chili	chili	NN
26374	223	24	pepper	pepper	NN
26374	223	25	or	or	CC
26374	223	26	pinch	pinch	NN
26374	223	27	of	of	IN
26374	223	28	cayenne	cayenne	NNS
26374	223	29	;	;	:
26374	223	30	butter	butter	VB
26374	223	31	the	the	DT
26374	223	32	size	size	NN
26374	223	33	of	of	IN
26374	223	34	a	a	DT
26374	223	35	walnut	walnut	NN
26374	223	36	;	;	:
26374	223	37	2	2	CD
26374	223	38	tablespoonfuls	tablespoonful	NNS
26374	223	39	of	of	IN
26374	223	40	water	water	NN
26374	223	41	;	;	:
26374	223	42	1/2	1/2	CD
26374	223	43	cup	cup	NN
26374	223	44	of	of	IN
26374	223	45	cream	cream	NN
26374	223	46	;	;	:
26374	223	47	salt	salt	NN
26374	223	48	and	and	CC
26374	223	49	pepper	pepper	NN
26374	223	50	,	,	,
26374	223	51	and	and	CC
26374	223	52	1	1	CD
26374	223	53	tablespoonful	tablespoonful	JJ
26374	223	54	of	of	IN
26374	223	55	corn	corn	NN
26374	223	56	starch	starch	NN
26374	223	57	.	.	.
26374	224	1	Shred	shre	VBN
26374	224	2	up	up	RP
26374	224	3	crab	crab	NN
26374	224	4	,	,	,
26374	224	5	not	not	RB
26374	224	6	too	too	RB
26374	224	7	fine	fine	JJ
26374	224	8	,	,	,
26374	224	9	cut	cut	VBD
26374	224	10	up	up	RP
26374	224	11	onion	onion	NN
26374	224	12	and	and	CC
26374	224	13	chili	chili	NN
26374	224	14	pepper	pepper	NN
26374	224	15	and	and	CC
26374	224	16	put	put	VBD
26374	224	17	in	in	RP
26374	224	18	a	a	DT
26374	224	19	pan	pan	NN
26374	224	20	with	with	IN
26374	224	21	the	the	DT
26374	224	22	2	2	CD
26374	224	23	tablespoonfuls	tablespoonful	NNS
26374	224	24	of	of	IN
26374	224	25	water	water	NN
26374	224	26	.	.	.
26374	225	1	Boil	boil	VB
26374	225	2	briskly	briskly	RB
26374	225	3	fifteen	fifteen	CD
26374	225	4	minutes	minute	NNS
26374	225	5	;	;	:
26374	225	6	then	then	RB
26374	225	7	add	add	VB
26374	225	8	1/2	1/2	CD
26374	225	9	can	can	MD
26374	225	10	of	of	IN
26374	225	11	tomatoes	tomato	NNS
26374	225	12	.	.	.
26374	226	1	Boil	Boil	NNP
26374	226	2	ten	ten	CD
26374	226	3	minutes	minute	NNS
26374	226	4	,	,	,
26374	226	5	or	or	CC
26374	226	6	until	until	IN
26374	226	7	soft	soft	JJ
26374	226	8	.	.	.
26374	227	1	Strain	Strain	NNP
26374	227	2	,	,	,
26374	227	3	put	put	VB
26374	227	4	juice	juice	NN
26374	227	5	back	back	RB
26374	227	6	on	on	IN
26374	227	7	fire	fire	NN
26374	227	8	.	.	.
26374	228	1	Add	add	VB
26374	228	2	the	the	DT
26374	228	3	butter	butter	NN
26374	228	4	,	,	,
26374	228	5	pepper	pepper	NN
26374	228	6	and	and	CC
26374	228	7	salt	salt	NN
26374	228	8	,	,	,
26374	228	9	and	and	CC
26374	228	10	thicken	thicken	VBN
26374	228	11	with	with	IN
26374	228	12	1	1	CD
26374	228	13	tablespoonful	tablespoonful	JJ
26374	228	14	of	of	IN
26374	228	15	corn	corn	NN
26374	228	16	starch	starch	NN
26374	228	17	.	.	.
26374	229	1	Add	add	VB
26374	229	2	crab	crab	NN
26374	229	3	and	and	CC
26374	229	4	cream	cream	NN
26374	229	5	.	.	.
26374	230	1	When	when	WRB
26374	230	2	all	all	DT
26374	230	3	is	be	VBZ
26374	230	4	hot	hot	JJ
26374	230	5	,	,	,
26374	230	6	serve	serve	VB
26374	230	7	with	with	IN
26374	230	8	toast	toast	NN
26374	230	9	.	.	.
26374	231	1	=	=	NFP
26374	231	2	Canapie	Canapie	NNP
26374	231	3	Lorenzo.=	Lorenzo.=	NNP
26374	231	4	One	one	CD
26374	231	5	-	-	HYPH
26374	231	6	third	third	JJ
26374	231	7	New	New	NNP
26374	231	8	York	York	NNP
26374	231	9	cheese	cheese	NN
26374	231	10	,	,	,
26374	231	11	one	one	CD
26374	231	12	-	-	HYPH
26374	231	13	third	third	NN
26374	231	14	dessicated	dessicate	VBN
26374	231	15	soft	soft	JJ
26374	231	16	-	-	HYPH
26374	231	17	shell	shell	NN
26374	231	18	crab	crab	NN
26374	231	19	,	,	,
26374	231	20	one	one	CD
26374	231	21	-	-	HYPH
26374	231	22	sixth	sixth	JJ
26374	231	23	green	green	JJ
26374	231	24	peppers	pepper	NNS
26374	231	25	chopped	chop	VBD
26374	231	26	very	very	RB
26374	231	27	fine	fine	JJ
26374	231	28	.	.	.
26374	232	1	Make	make	VB
26374	232	2	in	in	RP
26374	232	3	patÃ	patã	CD
26374	232	4	©	©	NNP
26374	232	5	s	s	NN
26374	232	6	about	about	IN
26374	232	7	the	the	DT
26374	232	8	size	size	NN
26374	232	9	of	of	IN
26374	232	10	a	a	DT
26374	232	11	hand	hand	NN
26374	232	12	and	and	CC
26374	232	13	bake	bake	VB
26374	232	14	brown	brown	NNP
26374	232	15	.	.	.
26374	233	1	=	=	NFP
26374	233	2	Crab	crab	NN
26374	233	3	Cutlets.=	Cutlets.=	NNP
26374	233	4	Pick	pick	VB
26374	233	5	up	up	RP
26374	233	6	the	the	DT
26374	233	7	meat	meat	NN
26374	233	8	of	of	IN
26374	233	9	2	2	CD
26374	233	10	crabs	crab	NNS
26374	233	11	,	,	,
26374	233	12	seasoning	seasoning	NN
26374	233	13	with	with	IN
26374	233	14	salt	salt	NN
26374	233	15	,	,	,
26374	233	16	pepper	pepper	NN
26374	233	17	,	,	,
26374	233	18	a	a	DT
26374	233	19	pinch	pinch	NN
26374	233	20	of	of	IN
26374	233	21	mustard	mustard	NN
26374	233	22	and	and	CC
26374	233	23	a	a	DT
26374	233	24	good	good	JJ
26374	233	25	tablespoon	tablespoon	NN
26374	233	26	of	of	IN
26374	233	27	Worcestershire	Worcestershire	NNP
26374	233	28	sauce	sauce	NN
26374	233	29	.	.	.
26374	234	1	Put	put	VB
26374	234	2	in	in	RP
26374	234	3	a	a	DT
26374	234	4	saucepan	saucepan	NN
26374	234	5	a	a	DT
26374	234	6	piece	piece	NN
26374	234	7	of	of	IN
26374	234	8	butter	butter	NN
26374	234	9	twice	twice	PDT
26374	234	10	the	the	DT
26374	234	11	size	size	NN
26374	234	12	of	of	IN
26374	234	13	an	an	DT
26374	234	14	egg	egg	NN
26374	234	15	;	;	:
26374	234	16	when	when	WRB
26374	234	17	melted	melt	VBN
26374	234	18	stir	stir	NN
26374	234	19	in	in	IN
26374	234	20	2	2	CD
26374	234	21	tablespoons	tablespoon	NNS
26374	234	22	of	of	IN
26374	234	23	flour	flour	NN
26374	234	24	,	,	,
26374	234	25	and	and	CC
26374	234	26	add	add	VB
26374	234	27	a	a	DT
26374	234	28	cup	cup	NN
26374	234	29	of	of	IN
26374	234	30	rich	rich	JJ
26374	234	31	cream	cream	NN
26374	234	32	,	,	,
26374	234	33	stirring	stir	VBG
26374	234	34	constantly	constantly	RB
26374	234	35	.	.	.
26374	235	1	Mix	mix	VB
26374	235	2	in	in	IN
26374	235	3	the	the	DT
26374	235	4	prepared	prepare	VBN
26374	235	5	crab	crab	NN
26374	235	6	and	and	CC
26374	235	7	set	set	VBD
26374	235	8	aside	aside	RB
26374	235	9	to	to	IN
26374	235	10	cool	cool	JJ
26374	235	11	.	.	.
26374	236	1	Then	then	RB
26374	236	2	mould	mould	NN
26374	236	3	into	into	IN
26374	236	4	cutlets	cutlet	NNS
26374	236	5	,	,	,
26374	236	6	which	which	WDT
26374	236	7	you	-PRON-	PRP
26374	236	8	roll	roll	VBP
26374	236	9	in	in	IN
26374	236	10	egg	egg	NN
26374	236	11	and	and	CC
26374	236	12	bread	bread	NN
26374	236	13	crumbs	crumb	NNS
26374	236	14	.	.	.
26374	237	1	Stick	stick	VB
26374	237	2	the	the	DT
26374	237	3	claws	claws	NN
26374	237	4	you	-PRON-	PRP
26374	237	5	have	have	VBP
26374	237	6	saved	save	VBN
26374	237	7	into	into	IN
26374	237	8	the	the	DT
26374	237	9	cutlets	cutlet	NNS
26374	237	10	,	,	,
26374	237	11	and	and	CC
26374	237	12	fry	fry	NN
26374	237	13	.	.	.
26374	238	1	Serve	serve	VB
26374	238	2	with	with	IN
26374	238	3	or	or	CC
26374	238	4	without	without	IN
26374	238	5	parsley	parsley	NN
26374	238	6	and	and	CC
26374	238	7	slices	slice	NNS
26374	238	8	of	of	IN
26374	238	9	lime	lime	NN
26374	238	10	.	.	.
26374	239	1	=	=	NFP
26374	239	2	Shrimp	Shrimp	NNP
26374	239	3	Stew.=	Stew.=	NNP
26374	239	4	Slice	Slice	NNP
26374	239	5	3	3	CD
26374	239	6	onions	onion	NNS
26374	239	7	and	and	CC
26374	239	8	3	3	CD
26374	239	9	tomatoes	tomato	NNS
26374	239	10	,	,	,
26374	239	11	and	and	CC
26374	239	12	fry	fry	VB
26374	239	13	till	till	IN
26374	239	14	well	well	RB
26374	239	15	done	do	VBN
26374	239	16	.	.	.
26374	240	1	Rub	rub	VB
26374	240	2	together	together	RB
26374	240	3	1	1	CD
26374	240	4	tablespoonful	tablespoonful	JJ
26374	240	5	flour	flour	NN
26374	240	6	and	and	CC
26374	240	7	a	a	DT
26374	240	8	piece	piece	NN
26374	240	9	of	of	IN
26374	240	10	butter	butter	NN
26374	240	11	,	,	,
26374	240	12	egg	egg	NN
26374	240	13	-	-	HYPH
26374	240	14	size	size	NN
26374	240	15	.	.	.
26374	241	1	Add	add	VB
26374	241	2	red	red	JJ
26374	241	3	pepper	pepper	NN
26374	241	4	,	,	,
26374	241	5	salt	salt	NN
26374	241	6	and	and	CC
26374	241	7	1	1	CD
26374	241	8	cup	cup	NN
26374	241	9	of	of	IN
26374	241	10	cream	cream	NN
26374	241	11	.	.	.
26374	242	1	Put	put	VB
26374	242	2	this	this	DT
26374	242	3	in	in	IN
26374	242	4	saucepan	saucepan	NN
26374	242	5	,	,	,
26374	242	6	with	with	IN
26374	242	7	onions	onion	NNS
26374	242	8	and	and	CC
26374	242	9	1	1	CD
26374	242	10	pint	pint	NN
26374	242	11	of	of	IN
26374	242	12	shrimps	shrimp	NNS
26374	242	13	.	.	.
26374	243	1	Cook	cook	VB
26374	243	2	ten	ten	CD
26374	243	3	minutes	minute	NNS
26374	243	4	,	,	,
26374	243	5	and	and	CC
26374	243	6	serve	serve	VB
26374	243	7	on	on	IN
26374	243	8	toast	toast	NN
26374	243	9	.	.	.
26374	244	1	=	=	NFP
26374	244	2	Terrapin	Terrapin	NNP
26374	244	3	Stew.=	stew.=	XX
26374	244	4	Boil	Boil	NNP
26374	244	5	according	accord	VBG
26374	244	6	to	to	IN
26374	244	7	size	size	NN
26374	244	8	thirty	thirty	CD
26374	244	9	or	or	CC
26374	244	10	forty	forty	CD
26374	244	11	minutes	minute	NNS
26374	244	12	,	,	,
26374	244	13	so	so	IN
26374	244	14	that	that	IN
26374	244	15	the	the	DT
26374	244	16	upper	upper	JJ
26374	244	17	shell	shell	NN
26374	244	18	will	will	MD
26374	244	19	separate	separate	VB
26374	244	20	from	from	IN
26374	244	21	the	the	DT
26374	244	22	lower	lower	RBR
26374	244	23	easily	easily	RB
26374	244	24	.	.	.
26374	245	1	Take	take	VB
26374	245	2	"	"	``
26374	245	3	gall	gall	NN
26374	245	4	-	-	HYPH
26374	245	5	bag	bag	NN
26374	245	6	"	"	''
26374	245	7	from	from	IN
26374	245	8	liver	liver	NN
26374	245	9	,	,	,
26374	245	10	which	which	WDT
26374	245	11	is	be	VBZ
26374	245	12	always	always	RB
26374	245	13	found	find	VBN
26374	245	14	on	on	IN
26374	245	15	the	the	DT
26374	245	16	right	right	JJ
26374	245	17	lobe	lobe	NN
26374	245	18	.	.	.
26374	246	1	Avoid	avoid	VB
26374	246	2	breaking	breaking	NN
26374	246	3	,	,	,
26374	246	4	as	as	IN
26374	246	5	it	-PRON-	PRP
26374	246	6	will	will	MD
26374	246	7	give	give	VB
26374	246	8	a	a	DT
26374	246	9	bitter	bitter	JJ
26374	246	10	taste	taste	NN
26374	246	11	and	and	CC
26374	246	12	spoil	spoil	VB
26374	246	13	the	the	DT
26374	246	14	dish	dish	NN
26374	246	15	.	.	.
26374	247	1	Strip	strip	VB
26374	247	2	the	the	DT
26374	247	3	skin	skin	NN
26374	247	4	from	from	IN
26374	247	5	the	the	DT
26374	247	6	claws	claws	NN
26374	247	7	,	,	,
26374	247	8	cut	cut	VBD
26374	247	9	off	off	RP
26374	247	10	the	the	DT
26374	247	11	nails	nail	NNS
26374	247	12	and	and	CC
26374	247	13	skin	skin	VB
26374	247	14	the	the	DT
26374	247	15	head	head	NN
26374	247	16	.	.	.
26374	248	1	Throw	throw	VB
26374	248	2	nothing	nothing	NN
26374	248	3	away	away	RB
26374	248	4	but	but	CC
26374	248	5	the	the	DT
26374	248	6	"	"	``
26374	248	7	gall	gall	NN
26374	248	8	-	-	HYPH
26374	248	9	bag	bag	NN
26374	248	10	.	.	.
26374	248	11	"	"	''
26374	249	1	Cut	cut	VB
26374	249	2	all	all	DT
26374	249	3	into	into	IN
26374	249	4	small	small	JJ
26374	249	5	pieces	piece	NNS
26374	249	6	;	;	:
26374	249	7	stew	stew	NNP
26374	249	8	slowly	slowly	RB
26374	249	9	in	in	IN
26374	249	10	sherry	sherry	NNP
26374	249	11	wine	wine	NN
26374	249	12	closely	closely	RB
26374	249	13	covered	cover	VBN
26374	249	14	,	,	,
26374	249	15	with	with	IN
26374	249	16	a	a	DT
26374	249	17	goodly	goodly	JJ
26374	249	18	supply	supply	NN
26374	249	19	of	of	IN
26374	249	20	butter	butter	NN
26374	249	21	and	and	CC
26374	249	22	red	red	JJ
26374	249	23	pepper	pepper	NN
26374	249	24	,	,	,
26374	249	25	for	for	IN
26374	249	26	one	one	CD
26374	249	27	hour	hour	NN
26374	249	28	and	and	CC
26374	249	29	a	a	DT
26374	249	30	half	half	NN
26374	249	31	.	.	.
26374	250	1	Salt	salt	NN
26374	250	2	to	to	TO
26374	250	3	taste	taste	VB
26374	250	4	.	.	.
26374	251	1	If	if	IN
26374	251	2	they	-PRON-	PRP
26374	251	3	have	have	VBP
26374	251	4	no	no	DT
26374	251	5	eggs	egg	NNS
26374	251	6	in	in	IN
26374	251	7	them	-PRON-	PRP
26374	251	8	,	,	,
26374	251	9	add	add	VB
26374	251	10	2	2	CD
26374	251	11	or	or	CC
26374	251	12	3	3	CD
26374	251	13	eggs	egg	NNS
26374	251	14	,	,	,
26374	251	15	hard	hard	RB
26374	251	16	-	-	HYPH
26374	251	17	boiled	boil	VBN
26374	251	18	,	,	,
26374	251	19	for	for	IN
26374	251	20	each	each	DT
26374	251	21	terrapin	terrapin	NN
26374	251	22	and	and	CC
26374	251	23	the	the	DT
26374	251	24	juice	juice	NN
26374	251	25	of	of	IN
26374	251	26	1	1	CD
26374	251	27	lemon	lemon	NN
26374	251	28	,	,	,
26374	251	29	skinning	skin	VBG
26374	251	30	another	another	DT
26374	251	31	to	to	TO
26374	251	32	lay	lay	VB
26374	251	33	on	on	IN
26374	251	34	top	top	NN
26374	251	35	.	.	.
26374	252	1	When	when	WRB
26374	252	2	about	about	IN
26374	252	3	to	to	TO
26374	252	4	take	take	VB
26374	252	5	from	from	IN
26374	252	6	the	the	DT
26374	252	7	fire	fire	NN
26374	252	8	,	,	,
26374	252	9	thicken	thicken	VBN
26374	252	10	with	with	IN
26374	252	11	a	a	DT
26374	252	12	little	little	JJ
26374	252	13	flour	flour	NN
26374	252	14	.	.	.
26374	253	1	Serve	serve	VB
26374	253	2	on	on	IN
26374	253	3	hot	hot	JJ
26374	253	4	toast	toast	NN
26374	253	5	,	,	,
26374	253	6	well	well	RB
26374	253	7	-	-	HYPH
26374	253	8	buttered	butter	VBN
26374	253	9	,	,	,
26374	253	10	over	over	IN
26374	253	11	which	which	WDT
26374	253	12	sprinkle	sprinkle	VBP
26374	253	13	a	a	DT
26374	253	14	finely	finely	RB
26374	253	15	chopped	chop	VBN
26374	253	16	egg	egg	NN
26374	253	17	.	.	.
26374	254	1	=	=	NFP
26374	254	2	Baked	Baked	NNP
26374	254	3	Oysters	Oysters	NNPS
26374	254	4	in	in	IN
26374	254	5	the	the	DT
26374	254	6	Shells.=	shells.=	NN
26374	254	7	Take	Take	NNP
26374	254	8	50	50	CD
26374	254	9	small	small	JJ
26374	254	10	Eastern	eastern	JJ
26374	254	11	oysters	oyster	NNS
26374	254	12	with	with	IN
26374	254	13	their	-PRON-	PRP$
26374	254	14	liquor	liquor	NN
26374	254	15	and	and	CC
26374	254	16	a	a	DT
26374	254	17	piece	piece	NN
26374	254	18	of	of	IN
26374	254	19	butter	butter	NN
26374	254	20	.	.	.
26374	255	1	Drain	drain	VB
26374	255	2	the	the	DT
26374	255	3	oysters	oyster	NNS
26374	255	4	very	very	RB
26374	255	5	carefully	carefully	RB
26374	255	6	and	and	CC
26374	255	7	strain	strain	VB
26374	255	8	the	the	DT
26374	255	9	liquor	liquor	NN
26374	255	10	.	.	.
26374	256	1	Thicken	Thicken	VBN
26374	256	2	with	with	IN
26374	256	3	an	an	DT
26374	256	4	ounce	ounce	NN
26374	256	5	of	of	IN
26374	256	6	butter	butter	NN
26374	256	7	mixed	mix	VBN
26374	256	8	with	with	IN
26374	256	9	an	an	DT
26374	256	10	ounce	ounce	NN
26374	256	11	of	of	IN
26374	256	12	flour	flour	NN
26374	256	13	.	.	.
26374	257	1	Stir	stir	VB
26374	257	2	,	,	,
26374	257	3	and	and	CC
26374	257	4	boil	boil	VB
26374	257	5	five	five	CD
26374	257	6	minutes	minute	NNS
26374	257	7	.	.	.
26374	258	1	Finish	finish	VB
26374	258	2	with	with	IN
26374	258	3	the	the	DT
26374	258	4	yolks	yolk	NNS
26374	258	5	of	of	IN
26374	258	6	3	3	CD
26374	258	7	eggs	egg	NNS
26374	258	8	.	.	.
26374	259	1	Add	add	VB
26374	259	2	a	a	DT
26374	259	3	little	little	JJ
26374	259	4	salt	salt	NN
26374	259	5	,	,	,
26374	259	6	some	some	DT
26374	259	7	white	white	JJ
26374	259	8	and	and	CC
26374	259	9	red	red	JJ
26374	259	10	pepper	pepper	NN
26374	259	11	and	and	CC
26374	259	12	grated	grate	VBD
26374	259	13	nutmeg	nutmeg	NNS
26374	259	14	.	.	.
26374	260	1	Boil	Boil	NNP
26374	260	2	a	a	DT
26374	260	3	few	few	JJ
26374	260	4	minutes	minute	NNS
26374	260	5	longer	long	RBR
26374	260	6	,	,	,
26374	260	7	stirring	stir	VBG
26374	260	8	constantly	constantly	RB
26374	260	9	.	.	.
26374	261	1	Then	then	RB
26374	261	2	remove	remove	VB
26374	261	3	from	from	IN
26374	261	4	the	the	DT
26374	261	5	fire	fire	NN
26374	261	6	.	.	.
26374	262	1	Add	add	VB
26374	262	2	the	the	DT
26374	262	3	oysters	oyster	NNS
26374	262	4	and	and	CC
26374	262	5	juice	juice	NN
26374	262	6	of	of	IN
26374	262	7	a	a	DT
26374	262	8	lemon	lemon	NN
26374	262	9	,	,	,
26374	262	10	and	and	CC
26374	262	11	mix	mix	VB
26374	262	12	well	well	RB
26374	262	13	with	with	IN
26374	262	14	the	the	DT
26374	262	15	sauce	sauce	NN
26374	262	16	.	.	.
26374	263	1	Have	have	VBP
26374	263	2	ready	ready	JJ
26374	263	3	some	some	DT
26374	263	4	large	large	JJ
26374	263	5	,	,	,
26374	263	6	deep	deep	JJ
26374	263	7	,	,	,
26374	263	8	well	well	RB
26374	263	9	-	-	HYPH
26374	263	10	shaped	shape	VBN
26374	263	11	oyster	oyster	NN
26374	263	12	-	-	HYPH
26374	263	13	shells	shell	NNS
26374	263	14	slightly	slightly	RB
26374	263	15	buttered	butter	VBD
26374	263	16	;	;	:
26374	263	17	fill	fill	VB
26374	263	18	these	these	DT
26374	263	19	with	with	IN
26374	263	20	the	the	DT
26374	263	21	prepared	prepare	VBN
26374	263	22	oysters	oyster	NNS
26374	263	23	,	,	,
26374	263	24	sprinkle	sprinkle	VB
26374	263	25	rolled	roll	VBN
26374	263	26	cracker	cracker	NN
26374	263	27	crumbs	crumb	VBZ
26374	263	28	over	over	RB
26374	263	29	;	;	:
26374	263	30	put	put	VB
26374	263	31	a	a	DT
26374	263	32	piece	piece	NN
26374	263	33	of	of	IN
26374	263	34	butter	butter	NN
26374	263	35	on	on	IN
26374	263	36	top	top	NN
26374	263	37	of	of	IN
26374	263	38	each	each	DT
26374	263	39	;	;	:
26374	263	40	arrange	arrange	VB
26374	263	41	in	in	IN
26374	263	42	a	a	DT
26374	263	43	pan	pan	NN
26374	263	44	;	;	:
26374	263	45	brown	brown	VB
26374	263	46	slightly	slightly	RB
26374	263	47	in	in	IN
26374	263	48	a	a	DT
26374	263	49	pretty	pretty	RB
26374	263	50	hot	hot	JJ
26374	263	51	oven	oven	NN
26374	263	52	(	(	-LRB-
26374	263	53	about	about	RB
26374	263	54	ten	ten	CD
26374	263	55	minutes	minute	NNS
26374	263	56	)	)	-RRB-
26374	263	57	,	,	,
26374	263	58	and	and	CC
26374	263	59	serve	serve	VB
26374	263	60	.	.	.
26374	264	1	=	=	NFP
26374	264	2	Curried	curry	VBN
26374	264	3	Oysters.=	Oysters.=	NNP
26374	264	4	Strain	Strain	NNP
26374	264	5	juice	juice	NN
26374	264	6	of	of	IN
26374	264	7	oysters	oyster	NNS
26374	264	8	and	and	CC
26374	264	9	cook	cook	VB
26374	264	10	alone	alone	JJ
26374	264	11	till	till	IN
26374	264	12	edges	edge	VBZ
26374	264	13	curl	curl	NNP
26374	264	14	.	.	.
26374	265	1	Cook	cook	NN
26374	265	2	1	1	CD
26374	265	3	tablespoonful	tablespoonful	JJ
26374	265	4	chopped	chopped	JJ
26374	265	5	onion	onion	NN
26374	265	6	and	and	CC
26374	265	7	1	1	CD
26374	265	8	tablespoonful	tablespoonful	JJ
26374	265	9	butter	butter	NN
26374	265	10	five	five	CD
26374	265	11	minutes	minute	NNS
26374	265	12	.	.	.
26374	266	1	Mix	mix	VB
26374	266	2	1	1	CD
26374	266	3	tablespoonful	tablespoonful	JJ
26374	266	4	curry	curry	NN
26374	266	5	powder	powder	NN
26374	266	6	,	,	,
26374	266	7	2	2	CD
26374	266	8	tablespoonsfuls	tablespoonsfuls	NN
26374	266	9	flour	flour	NN
26374	266	10	and	and	CC
26374	266	11	stir	stir	VB
26374	266	12	into	into	IN
26374	266	13	butter	butter	NN
26374	266	14	.	.	.
26374	267	1	Add	add	NN
26374	267	2	1	1	CD
26374	267	3	pint	pint	VB
26374	267	4	sweet	sweet	JJ
26374	267	5	milk	milk	NN
26374	267	6	gradually	gradually	RB
26374	267	7	,	,	,
26374	267	8	stirring	stir	VBG
26374	267	9	constantly	constantly	RB
26374	267	10	in	in	IN
26374	267	11	saucepan	saucepan	NN
26374	267	12	.	.	.
26374	268	1	Mix	mix	VB
26374	268	2	oysters	oyster	NNS
26374	268	3	with	with	IN
26374	268	4	the	the	DT
26374	268	5	sauce	sauce	NN
26374	268	6	.	.	.
26374	269	1	Pour	pour	VB
26374	269	2	over	over	IN
26374	269	3	small	small	JJ
26374	269	4	slices	slice	NNS
26374	269	5	of	of	IN
26374	269	6	hot	hot	JJ
26374	269	7	buttered	buttered	JJ
26374	269	8	toast	toast	NN
26374	269	9	and	and	CC
26374	269	10	serve	serve	VB
26374	269	11	immediately	immediately	RB
26374	269	12	.	.	.
26374	270	1	=	=	NFP
26374	270	2	Fancy	Fancy	NNP
26374	270	3	Roast	Roast	NNP
26374	270	4	of	of	IN
26374	270	5	Oysters.=	Oysters.=	NNP
26374	270	6	Remove	remove	VB
26374	270	7	oysters	oyster	NNS
26374	270	8	from	from	IN
26374	270	9	liquor	liquor	NN
26374	270	10	and	and	CC
26374	270	11	have	have	VB
26374	270	12	them	-PRON-	PRP
26374	270	13	free	free	JJ
26374	270	14	from	from	IN
26374	270	15	grit	grit	NN
26374	270	16	or	or	CC
26374	270	17	shell	shell	NN
26374	270	18	.	.	.
26374	271	1	Scald	scald	NN
26374	271	2	1	1	CD
26374	271	3	pint	pint	NN
26374	271	4	of	of	IN
26374	271	5	oyster	oyster	JJ
26374	271	6	liquor	liquor	NN
26374	271	7	,	,	,
26374	271	8	and	and	CC
26374	271	9	when	when	WRB
26374	271	10	boiling	boil	VBG
26374	271	11	hot	hot	JJ
26374	271	12	put	put	NN
26374	271	13	in	in	IN
26374	271	14	the	the	DT
26374	271	15	oysters	oyster	NNS
26374	271	16	and	and	CC
26374	271	17	let	let	VB
26374	271	18	them	-PRON-	PRP
26374	271	19	cook	cook	VB
26374	271	20	two	two	CD
26374	271	21	or	or	CC
26374	271	22	three	three	CD
26374	271	23	minutes	minute	NNS
26374	271	24	.	.	.
26374	272	1	Strain	strain	VB
26374	272	2	the	the	DT
26374	272	3	liquor	liquor	NN
26374	272	4	and	and	CC
26374	272	5	put	put	VBD
26374	272	6	the	the	DT
26374	272	7	oysters	oyster	NNS
26374	272	8	on	on	IN
26374	272	9	pieces	piece	NNS
26374	272	10	of	of	IN
26374	272	11	toast	toast	NN
26374	272	12	.	.	.
26374	273	1	Arrange	arrange	VB
26374	273	2	on	on	IN
26374	273	3	a	a	DT
26374	273	4	dish	dish	NN
26374	273	5	and	and	CC
26374	273	6	set	set	VBN
26374	273	7	over	over	IN
26374	273	8	steam	steam	NN
26374	273	9	to	to	TO
26374	273	10	keep	keep	VB
26374	273	11	hot	hot	JJ
26374	273	12	.	.	.
26374	274	1	Blend	blend	VB
26374	274	2	together	together	RB
26374	274	3	2	2	CD
26374	274	4	teaspoonfuls	teaspoonful	NNS
26374	274	5	of	of	IN
26374	274	6	flour	flour	NN
26374	274	7	and	and	CC
26374	274	8	1/2	1/2	CD
26374	274	9	cup	cup	NN
26374	274	10	of	of	IN
26374	274	11	butter	butter	NN
26374	274	12	,	,	,
26374	274	13	moistening	moisten	VBG
26374	274	14	it	-PRON-	PRP
26374	274	15	with	with	IN
26374	274	16	oyster	oyster	JJ
26374	274	17	liquor	liquor	NN
26374	274	18	.	.	.
26374	275	1	When	when	WRB
26374	275	2	well	well	RB
26374	275	3	mixed	mixed	JJ
26374	275	4	,	,	,
26374	275	5	put	put	VBN
26374	275	6	into	into	IN
26374	275	7	the	the	DT
26374	275	8	hot	hot	JJ
26374	275	9	liquor	liquor	NN
26374	275	10	and	and	CC
26374	275	11	let	let	VB
26374	275	12	boil	boil	VB
26374	275	13	a	a	DT
26374	275	14	few	few	JJ
26374	275	15	minutes	minute	NNS
26374	275	16	,	,	,
26374	275	17	stirring	stir	VBG
26374	275	18	well	well	RB
26374	275	19	.	.	.
26374	276	1	Strain	strain	VB
26374	276	2	over	over	IN
26374	276	3	the	the	DT
26374	276	4	oysters	oyster	NNS
26374	276	5	,	,	,
26374	276	6	and	and	CC
26374	276	7	serve	serve	VB
26374	276	8	hot	hot	JJ
26374	276	9	with	with	IN
26374	276	10	lemons	lemon	NNS
26374	276	11	.	.	.
26374	277	1	=	=	NFP
26374	277	2	Sweet	sweet	JJ
26374	277	3	-	-	HYPH
26374	277	4	breads.=	breads.=	NNP
26374	277	5	Clean	Clean	NNP
26374	277	6	and	and	CC
26374	277	7	parboil	parboil	VB
26374	277	8	the	the	DT
26374	277	9	sweet	sweet	JJ
26374	277	10	breads	bread	NNS
26374	277	11	;	;	:
26374	277	12	cut	cut	VBD
26374	277	13	them	-PRON-	PRP
26374	277	14	in	in	IN
26374	277	15	slices	slice	NNS
26374	277	16	and	and	CC
26374	277	17	dip	dip	NN
26374	277	18	in	in	IN
26374	277	19	melted	melted	JJ
26374	277	20	butter	butter	NN
26374	277	21	.	.	.
26374	278	1	Roll	roll	VB
26374	278	2	them	-PRON-	PRP
26374	278	3	in	in	IN
26374	278	4	grated	grate	VBN
26374	278	5	cheese	cheese	NN
26374	278	6	;	;	:
26374	278	7	dip	dip	NN
26374	278	8	in	in	IN
26374	278	9	beaten	beat	VBN
26374	278	10	egg	egg	NN
26374	278	11	;	;	:
26374	278	12	roll	roll	NN
26374	278	13	in	in	IN
26374	278	14	bread	bread	NN
26374	278	15	crumbs	crumb	NNS
26374	278	16	and	and	CC
26374	278	17	fry	fry	VB
26374	278	18	in	in	IN
26374	278	19	hot	hot	JJ
26374	278	20	fat	fat	NN
26374	278	21	.	.	.
26374	279	1	Serve	serve	VB
26374	279	2	with	with	IN
26374	279	3	tomato	tomato	NN
26374	279	4	sauce	sauce	NN
26374	279	5	.	.	.
26374	280	1	=	=	NFP
26374	280	2	Veal	Veal	NNP
26374	280	3	Loaf.=	Loaf.=	NNP
26374	280	4	3	3	CD
26374	280	5	pounds	pound	NNS
26374	280	6	of	of	IN
26374	280	7	veal	veal	NN
26374	280	8	cutlets	cutlet	NNS
26374	280	9	and	and	CC
26374	280	10	a	a	DT
26374	280	11	small	small	JJ
26374	280	12	piece	piece	NN
26374	280	13	of	of	IN
26374	280	14	salt	salt	NN
26374	280	15	pork	pork	NN
26374	280	16	,	,	,
26374	280	17	all	all	DT
26374	280	18	chopped	chop	VBN
26374	280	19	fine	fine	RB
26374	280	20	together	together	RB
26374	280	21	;	;	:
26374	280	22	a	a	DT
26374	280	23	tea	tea	NN
26374	280	24	-	-	HYPH
26374	280	25	cup	cup	NN
26374	280	26	of	of	IN
26374	280	27	rolled	roll	VBN
26374	280	28	crackers	cracker	NNS
26374	280	29	moistened	moisten	VBD
26374	280	30	a	a	DT
26374	280	31	very	very	RB
26374	280	32	little	little	JJ
26374	280	33	with	with	IN
26374	280	34	water	water	NN
26374	280	35	;	;	:
26374	280	36	salt	salt	NN
26374	280	37	,	,	,
26374	280	38	pepper	pepper	NN
26374	280	39	and	and	CC
26374	280	40	1	1	CD
26374	280	41	egg	egg	NN
26374	280	42	.	.	.
26374	281	1	Add	add	VB
26374	281	2	summer	summer	NN
26374	281	3	savory	savory	NN
26374	281	4	,	,	,
26374	281	5	if	if	IN
26374	281	6	you	-PRON-	PRP
26374	281	7	like	like	VBP
26374	281	8	.	.	.
26374	282	1	Put	put	VB
26374	282	2	in	in	IN
26374	282	3	a	a	DT
26374	282	4	bread	bread	NN
26374	282	5	-	-	HYPH
26374	282	6	pan	pan	NN
26374	282	7	and	and	CC
26374	282	8	bake	bake	VB
26374	282	9	one	one	CD
26374	282	10	and	and	CC
26374	282	11	a	a	DT
26374	282	12	-	-	HYPH
26374	282	13	half	half	NN
26374	282	14	hours	hour	NNS
26374	282	15	.	.	.
26374	283	1	Serve	serve	VB
26374	283	2	in	in	IN
26374	283	3	slices	slice	NNS
26374	283	4	when	when	WRB
26374	283	5	cold	cold	JJ
26374	283	6	.	.	.
26374	284	1	=	=	NFP
26374	284	2	Meat	Meat	NNP
26374	284	3	Salad.=	Salad.=	NNP
26374	284	4	Chop	Chop	NNP
26374	284	5	fine	fine	JJ
26374	284	6	2	2	CD
26374	284	7	pounds	pound	NNS
26374	284	8	of	of	IN
26374	284	9	cold	cold	JJ
26374	284	10	corned	corn	VBN
26374	284	11	beef	beef	NN
26374	284	12	,	,	,
26374	284	13	then	then	RB
26374	284	14	take	take	VB
26374	284	15	2/3	2/3	CD
26374	284	16	of	of	IN
26374	284	17	a	a	DT
26374	284	18	cup	cup	NN
26374	284	19	of	of	IN
26374	284	20	vinegar	vinegar	NN
26374	284	21	,	,	,
26374	284	22	1	1	CD
26374	284	23	tablespoonful	tablespoonful	JJ
26374	284	24	of	of	IN
26374	284	25	sugar	sugar	NN
26374	284	26	and	and	CC
26374	284	27	1	1	CD
26374	284	28	egg	egg	NN
26374	284	29	.	.	.
26374	285	1	Beat	beat	VB
26374	285	2	all	all	RB
26374	285	3	together	together	RB
26374	285	4	,	,	,
26374	285	5	pour	pour	VBP
26374	285	6	into	into	IN
26374	285	7	a	a	DT
26374	285	8	pan	pan	NN
26374	285	9	and	and	CC
26374	285	10	let	let	VB
26374	285	11	boil	boil	VB
26374	285	12	;	;	:
26374	285	13	then	then	RB
26374	285	14	pour	pour	VB
26374	285	15	into	into	IN
26374	285	16	a	a	DT
26374	285	17	dish	dish	NN
26374	285	18	to	to	IN
26374	285	19	mould	mould	NNP
26374	285	20	.	.	.
26374	286	1	Serve	serve	VB
26374	286	2	cold	cold	NN
26374	286	3	.	.	.
26374	287	1	=	=	NFP
26374	287	2	Welsh	Welsh	NNP
26374	287	3	Rare	Rare	NNP
26374	287	4	-	-	HYPH
26374	287	5	bit	bit	NN
26374	287	6	--	--	:
26374	287	7	No	no	UH
26374	287	8	.	.	.
26374	288	1	1.=	1.=	CD
26374	288	2	1	1	CD
26374	288	3	pound	pound	NN
26374	288	4	of	of	IN
26374	288	5	fresh	fresh	JJ
26374	288	6	cheese	cheese	NN
26374	288	7	,	,	,
26374	288	8	cut	cut	VBN
26374	288	9	in	in	IN
26374	288	10	small	small	JJ
26374	288	11	pieces	piece	NNS
26374	288	12	;	;	:
26374	288	13	in	in	IN
26374	288	14	chafing	chafe	VBG
26374	288	15	-	-	HYPH
26374	288	16	dish	dish	NN
26374	288	17	add	add	NN
26374	288	18	1	1	CD
26374	288	19	cup	cup	NN
26374	288	20	of	of	IN
26374	288	21	milk	milk	NN
26374	288	22	(	(	-LRB-
26374	288	23	or	or	CC
26374	288	24	cup	cup	NN
26374	288	25	of	of	IN
26374	288	26	Bass	Bass	NNP
26374	288	27	'	'	POS
26374	288	28	ale	ale	NN
26374	288	29	)	)	-RRB-
26374	288	30	,	,	,
26374	288	31	4	4	CD
26374	288	32	teaspoonfuls	teaspoonful	NNS
26374	288	33	butter	butter	NN
26374	288	34	,	,	,
26374	288	35	4	4	CD
26374	288	36	small	small	JJ
26374	288	37	teaspoons	teaspoon	NNS
26374	288	38	of	of	IN
26374	288	39	mustard	mustard	NN
26374	288	40	,	,	,
26374	288	41	2	2	CD
26374	288	42	of	of	IN
26374	288	43	salt	salt	NN
26374	288	44	and	and	CC
26374	288	45	a	a	DT
26374	288	46	little	little	JJ
26374	288	47	pepper	pepper	NN
26374	288	48	.	.	.
26374	289	1	Stir	stir	VB
26374	289	2	it	-PRON-	PRP
26374	289	3	well	well	RB
26374	289	4	,	,	,
26374	289	5	and	and	CC
26374	289	6	cook	cook	VB
26374	289	7	until	until	IN
26374	289	8	it	-PRON-	PRP
26374	289	9	thickens	thicken	VBZ
26374	289	10	(	(	-LRB-
26374	289	11	not	not	RB
26374	289	12	curdle	curdle	VB
26374	289	13	)	)	-RRB-
26374	289	14	.	.	.
26374	290	1	Serve	serve	VB
26374	290	2	on	on	IN
26374	290	3	toast	toast	NN
26374	290	4	.	.	.
26374	291	1	=	=	NFP
26374	291	2	Welsh	Welsh	NNP
26374	291	3	Rare	Rare	NNP
26374	291	4	-	-	HYPH
26374	291	5	bit	bit	NN
26374	291	6	--	--	:
26374	291	7	No	no	UH
26374	291	8	.	.	.
26374	292	1	2.=	2.=	CD
26374	292	2	1	1	CD
26374	292	3	egg	egg	NN
26374	292	4	,	,	,
26374	292	5	1/2	1/2	CD
26374	292	6	a	a	DT
26374	292	7	cup	cup	NN
26374	292	8	of	of	IN
26374	292	9	milk	milk	NN
26374	292	10	;	;	:
26374	292	11	1	1	CD
26374	292	12	cup	cup	NN
26374	292	13	of	of	IN
26374	292	14	grated	grate	VBN
26374	292	15	cheese	cheese	NN
26374	292	16	,	,	,
26374	292	17	salt	salt	NN
26374	292	18	,	,	,
26374	292	19	cayenne	cayenne	NN
26374	292	20	pepper	pepper	NN
26374	292	21	and	and	CC
26374	292	22	mustard	mustard	NN
26374	292	23	to	to	TO
26374	292	24	taste	taste	VB
26374	292	25	.	.	.
26374	293	1	Heat	heat	VB
26374	293	2	the	the	DT
26374	293	3	milk	milk	NN
26374	293	4	in	in	IN
26374	293	5	a	a	DT
26374	293	6	double	double	JJ
26374	293	7	boiler	boiler	NN
26374	293	8	;	;	:
26374	293	9	melt	melt	VB
26374	293	10	the	the	DT
26374	293	11	cheese	cheese	NN
26374	293	12	.	.	.
26374	294	1	Add	add	VB
26374	294	2	the	the	DT
26374	294	3	egg	egg	NN
26374	294	4	,	,	,
26374	294	5	and	and	CC
26374	294	6	pour	pour	VB
26374	294	7	all	all	DT
26374	294	8	over	over	IN
26374	294	9	squares	square	NNS
26374	294	10	of	of	IN
26374	294	11	toast	toast	NN
26374	294	12	.	.	.
26374	295	1	=	=	NFP
26374	295	2	Cheese	Cheese	NNP
26374	295	3	Sticks	Sticks	NNPS
26374	295	4	--	--	:
26374	295	5	No	no	UH
26374	295	6	.	.	.
26374	296	1	1.=	1.=	NN
26374	296	2	1	1	CD
26374	296	3	cup	cup	NN
26374	296	4	of	of	IN
26374	296	5	grated	grate	VBN
26374	296	6	cheese	cheese	NN
26374	296	7	;	;	:
26374	296	8	1	1	CD
26374	296	9	cup	cup	NN
26374	296	10	of	of	IN
26374	296	11	flour	flour	NN
26374	296	12	;	;	:
26374	296	13	a	a	DT
26374	296	14	little	little	JJ
26374	296	15	cayenne	cayenne	NN
26374	296	16	pepper	pepper	NN
26374	296	17	;	;	:
26374	296	18	butter	butter	NN
26374	296	19	same	same	JJ
26374	296	20	as	as	IN
26374	296	21	for	for	IN
26374	296	22	pastry	pastry	NN
26374	296	23	.	.	.
26374	297	1	Roll	roll	VB
26374	297	2	thin	thin	JJ
26374	297	3	;	;	:
26374	297	4	cut	cut	VBN
26374	297	5	in	in	IN
26374	297	6	narrow	narrow	JJ
26374	297	7	strips	strip	NNS
26374	297	8	,	,	,
26374	297	9	and	and	CC
26374	297	10	bake	bake	VB
26374	297	11	a	a	DT
26374	297	12	light	light	JJ
26374	297	13	brown	brown	NN
26374	297	14	in	in	IN
26374	297	15	a	a	DT
26374	297	16	quick	quick	JJ
26374	297	17	oven	oven	NN
26374	297	18	.	.	.
26374	298	1	(	(	-LRB-
26374	298	2	Serve	serve	VB
26374	298	3	with	with	IN
26374	298	4	salad	salad	NN
26374	298	5	.	.	.
26374	298	6	)	)	-RRB-
26374	299	1	=	=	NFP
26374	299	2	Cheese	Cheese	NNP
26374	299	3	Sticks	Sticks	NNPS
26374	299	4	--	--	:
26374	299	5	No	no	UH
26374	299	6	.	.	.
26374	300	1	2.=	2.=	CD
26374	300	2	3	3	CD
26374	300	3	ounces	ounce	NNS
26374	300	4	of	of	IN
26374	300	5	butter	butter	NN
26374	300	6	;	;	:
26374	300	7	3	3	CD
26374	300	8	ounces	ounce	NNS
26374	300	9	of	of	IN
26374	300	10	flour	flour	NN
26374	300	11	;	;	:
26374	300	12	3	3	CD
26374	300	13	ounces	ounce	NNS
26374	300	14	of	of	IN
26374	300	15	moist	moist	NN
26374	300	16	,	,	,
26374	300	17	rich	rich	JJ
26374	300	18	cheese	cheese	NN
26374	300	19	.	.	.
26374	301	1	Mix	mix	VB
26374	301	2	together	together	RB
26374	301	3	and	and	CC
26374	301	4	mould	mould	NN
26374	301	5	into	into	IN
26374	301	6	a	a	DT
26374	301	7	paste	paste	NN
26374	301	8	.	.	.
26374	302	1	Roll	roll	VB
26374	302	2	out	out	RP
26374	302	3	and	and	CC
26374	302	4	cut	cut	VBD
26374	302	5	into	into	IN
26374	302	6	strips	strip	NNS
26374	302	7	about	about	IN
26374	302	8	one	one	CD
26374	302	9	-	-	HYPH
26374	302	10	half	half	NN
26374	302	11	inch	inch	NN
26374	302	12	wide	wide	JJ
26374	302	13	and	and	CC
26374	302	14	five	five	CD
26374	302	15	long	long	RB
26374	302	16	.	.	.
26374	303	1	Bake	bake	VB
26374	303	2	in	in	RP
26374	303	3	a	a	DT
26374	303	4	quick	quick	JJ
26374	303	5	oven	oven	NN
26374	303	6	.	.	.
26374	304	1	A	a	DT
26374	304	2	very	very	RB
26374	304	3	nice	nice	JJ
26374	304	4	relish	relish	NN
26374	304	5	.	.	.
26374	305	1	[	[	-LRB-
26374	305	2	Illustration	illustration	NN
26374	305	3	]	]	-RRB-
26374	305	4	MEATS	MEATS	NNP
26374	305	5	.	.	.
26374	306	1	=	=	NFP
26374	306	2	Boiled	Boiled	NNP
26374	306	3	Ham.=	Ham.=	NNP
26374	306	4	Put	put	VB
26374	306	5	a	a	DT
26374	306	6	ham	ham	NN
26374	306	7	weighing	weigh	VBG
26374	306	8	14	14	CD
26374	306	9	pounds	pound	NNS
26374	306	10	in	in	IN
26374	306	11	a	a	DT
26374	306	12	large	large	JJ
26374	306	13	kettle	kettle	NN
26374	306	14	and	and	CC
26374	306	15	half	half	NN
26374	306	16	cover	cover	NN
26374	306	17	with	with	IN
26374	306	18	cold	cold	JJ
26374	306	19	water	water	NN
26374	306	20	and	and	CC
26374	306	21	cook	cook	VB
26374	306	22	slowly	slowly	RB
26374	306	23	.	.	.
26374	307	1	When	when	WRB
26374	307	2	the	the	DT
26374	307	3	water	water	NN
26374	307	4	boils	boil	VBZ
26374	307	5	,	,	,
26374	307	6	add	add	VB
26374	307	7	a	a	DT
26374	307	8	quart	quart	NN
26374	307	9	of	of	IN
26374	307	10	sour	sour	JJ
26374	307	11	white	white	JJ
26374	307	12	wine	wine	NN
26374	307	13	and	and	CC
26374	307	14	cook	cook	NN
26374	307	15	about	about	RB
26374	307	16	five	five	CD
26374	307	17	hours	hour	NNS
26374	307	18	,	,	,
26374	307	19	or	or	CC
26374	307	20	until	until	IN
26374	307	21	tender	tender	NN
26374	307	22	.	.	.
26374	308	1	Put	put	VB
26374	308	2	the	the	DT
26374	308	3	ham	ham	NN
26374	308	4	in	in	IN
26374	308	5	a	a	DT
26374	308	6	baking	baking	NN
26374	308	7	pan	pan	NN
26374	308	8	and	and	CC
26374	308	9	trim	trim	VB
26374	308	10	off	off	RP
26374	308	11	the	the	DT
26374	308	12	under	under	JJ
26374	308	13	side	side	NN
26374	308	14	nicely	nicely	RB
26374	308	15	,	,	,
26374	308	16	and	and	CC
26374	308	17	take	take	VB
26374	308	18	off	off	RP
26374	308	19	the	the	DT
26374	308	20	skin	skin	NN
26374	308	21	.	.	.
26374	309	1	Cover	cover	VB
26374	309	2	an	an	DT
26374	309	3	inch	inch	NN
26374	309	4	thick	thick	JJ
26374	309	5	with	with	IN
26374	309	6	currant	currant	JJ
26374	309	7	jelly	jelly	NNP
26374	309	8	,	,	,
26374	309	9	put	put	VB
26374	309	10	a	a	DT
26374	309	11	cup	cup	NN
26374	309	12	of	of	IN
26374	309	13	sherry	sherry	NN
26374	309	14	in	in	IN
26374	309	15	the	the	DT
26374	309	16	pan	pan	NN
26374	309	17	and	and	CC
26374	309	18	put	put	VBD
26374	309	19	into	into	IN
26374	309	20	a	a	DT
26374	309	21	pretty	pretty	RB
26374	309	22	hot	hot	JJ
26374	309	23	oven	oven	NN
26374	309	24	.	.	.
26374	310	1	Let	let	VB
26374	310	2	the	the	DT
26374	310	3	fire	fire	NN
26374	310	4	go	go	VB
26374	310	5	down	down	RP
26374	310	6	;	;	:
26374	310	7	baste	baste	NNP
26374	310	8	very	very	RB
26374	310	9	often	often	RB
26374	310	10	at	at	IN
26374	310	11	first	first	RB
26374	310	12	,	,	,
26374	310	13	that	that	IN
26374	310	14	the	the	DT
26374	310	15	wine	wine	NN
26374	310	16	may	may	MD
26374	310	17	penetrate	penetrate	VB
26374	310	18	the	the	DT
26374	310	19	jelly	jelly	NN
26374	310	20	,	,	,
26374	310	21	and	and	CC
26374	310	22	bake	bake	VB
26374	310	23	a	a	DT
26374	310	24	half	half	JJ
26374	310	25	hour	hour	NN
26374	310	26	or	or	CC
26374	310	27	more	more	JJR
26374	310	28	.	.	.
26374	311	1	=	=	NFP
26374	311	2	Calf's	calf's	NN
26374	311	3	-	-	HYPH
26374	311	4	head	head	VB
26374	311	5	Stew.=	Stew.=	NNP
26374	311	6	1	1	CD
26374	311	7	head	head	NN
26374	311	8	,	,	,
26374	311	9	2	2	CD
26374	311	10	bay	bay	NN
26374	311	11	leaves	leave	NNS
26374	311	12	,	,	,
26374	311	13	1	1	CD
26374	311	14	teaspoonful	teaspoonful	JJ
26374	311	15	thyme	thyme	NNS
26374	311	16	,	,	,
26374	311	17	6	6	CD
26374	311	18	quarts	quart	NNS
26374	311	19	of	of	IN
26374	311	20	water	water	NN
26374	311	21	,	,	,
26374	311	22	2	2	CD
26374	311	23	large	large	JJ
26374	311	24	carrots	carrot	NNS
26374	311	25	,	,	,
26374	311	26	1	1	CD
26374	311	27	sweet	sweet	JJ
26374	311	28	marjoram	marjoram	NNP
26374	311	29	,	,	,
26374	311	30	3	3	CD
26374	311	31	onions	onion	NNS
26374	311	32	,	,	,
26374	311	33	1	1	CD
26374	311	34	handful	handful	NN
26374	311	35	salt	salt	NN
26374	311	36	,	,	,
26374	311	37	1	1	CD
26374	311	38	teaspoonful	teaspoonful	JJ
26374	311	39	pepper	pepper	NN
26374	311	40	.	.	.
26374	312	1	Simmer	simmer	NN
26374	312	2	4	4	CD
26374	312	3	hours	hour	NNS
26374	312	4	,	,	,
26374	312	5	skimming	skim	VBG
26374	312	6	when	when	WRB
26374	312	7	necessary	necessary	JJ
26374	312	8	.	.	.
26374	313	1	Take	take	VB
26374	313	2	out	out	RP
26374	313	3	meat	meat	NN
26374	313	4	,	,	,
26374	313	5	strain	strain	VB
26374	313	6	broth	broth	NN
26374	313	7	and	and	CC
26374	313	8	cut	cut	VBD
26374	313	9	tongue	tongue	NN
26374	313	10	in	in	IN
26374	313	11	small	small	JJ
26374	313	12	pieces	piece	NNS
26374	313	13	.	.	.
26374	314	1	2	2	CD
26374	314	2	large	large	JJ
26374	314	3	teaspoonfuls	teaspoonful	NNS
26374	314	4	of	of	IN
26374	314	5	butter	butter	NN
26374	314	6	in	in	IN
26374	314	7	pan	pan	NNP
26374	314	8	,	,	,
26374	314	9	3	3	CD
26374	314	10	of	of	IN
26374	314	11	flour	flour	NN
26374	314	12	,	,	,
26374	314	13	and	and	CC
26374	314	14	cook	cook	VB
26374	314	15	until	until	IN
26374	314	16	brown	brown	NNP
26374	314	17	.	.	.
26374	315	1	Juice	juice	NN
26374	315	2	of	of	IN
26374	315	3	1	1	CD
26374	315	4	lemon	lemon	NN
26374	315	5	,	,	,
26374	315	6	3	3	CD
26374	315	7	hard	hard	RB
26374	315	8	-	-	HYPH
26374	315	9	boiled	boil	VBN
26374	315	10	eggs	egg	NNS
26374	315	11	,	,	,
26374	315	12	chopped	chop	VBN
26374	315	13	,	,	,
26374	315	14	1/2	1/2	CD
26374	315	15	lemon	lemon	NN
26374	315	16	,	,	,
26374	315	17	sliced	slice	VBN
26374	315	18	,	,	,
26374	315	19	wine	wine	NN
26374	315	20	and	and	CC
26374	315	21	red	red	JJ
26374	315	22	pepper	pepper	NN
26374	315	23	to	to	IN
26374	315	24	taste	taste	NN
26374	315	25	.	.	.
26374	316	1	When	when	WRB
26374	316	2	very	very	RB
26374	316	3	hot	hot	JJ
26374	316	4	,	,	,
26374	316	5	serve	serve	VB
26374	316	6	.	.	.
26374	317	1	=	=	NFP
26374	317	2	Chops	Chops	NNP
26374	317	3	and	and	CC
26374	317	4	Tomato	Tomato	NNP
26374	317	5	Sauce.=	Sauce.=	NNP
26374	317	6	Fry	Fry	NNP
26374	317	7	some	some	DT
26374	317	8	pieces	piece	NNS
26374	317	9	of	of	IN
26374	317	10	pork	pork	NN
26374	317	11	in	in	IN
26374	317	12	the	the	DT
26374	317	13	spider	spider	NN
26374	317	14	,	,	,
26374	317	15	then	then	RB
26374	317	16	cut	cut	VB
26374	317	17	up	up	RP
26374	317	18	and	and	CC
26374	317	19	fry	fry	VB
26374	317	20	a	a	DT
26374	317	21	few	few	JJ
26374	317	22	onions	onion	NNS
26374	317	23	.	.	.
26374	318	1	Into	into	IN
26374	318	2	this	this	DT
26374	318	3	pour	pour	NN
26374	318	4	some	some	DT
26374	318	5	peeled	peel	VBN
26374	318	6	and	and	CC
26374	318	7	cut	cut	VBN
26374	318	8	-	-	HYPH
26374	318	9	up	up	RP
26374	318	10	tomatoes	tomato	NNS
26374	318	11	;	;	:
26374	318	12	stir	stir	VB
26374	318	13	till	till	IN
26374	318	14	all	all	RB
26374	318	15	cooked	cook	VBN
26374	318	16	to	to	IN
26374	318	17	pieces	piece	NNS
26374	318	18	and	and	CC
26374	318	19	then	then	RB
26374	318	20	strain	strain	VB
26374	318	21	.	.	.
26374	319	1	Thicken	Thicken	VBN
26374	319	2	with	with	IN
26374	319	3	a	a	DT
26374	319	4	little	little	JJ
26374	319	5	flour	flour	NN
26374	319	6	.	.	.
26374	320	1	Broil	Broil	NNP
26374	320	2	chops	chop	NNS
26374	320	3	,	,	,
26374	320	4	place	place	NN
26374	320	5	on	on	IN
26374	320	6	a	a	DT
26374	320	7	hot	hot	JJ
26374	320	8	platter	platter	NN
26374	320	9	and	and	CC
26374	320	10	pour	pour	VB
26374	320	11	the	the	DT
26374	320	12	sauce	sauce	NN
26374	320	13	over	over	IN
26374	320	14	them	-PRON-	PRP
26374	320	15	.	.	.
26374	321	1	For	for	IN
26374	321	2	3	3	CD
26374	321	3	pounds	pound	NNS
26374	321	4	chops	chop	NNS
26374	321	5	,	,	,
26374	321	6	1/4	1/4	CD
26374	321	7	pound	pound	NN
26374	321	8	pork	pork	NN
26374	321	9	,	,	,
26374	321	10	about	about	RB
26374	321	11	3	3	CD
26374	321	12	onions	onion	NNS
26374	321	13	,	,	,
26374	321	14	and	and	CC
26374	321	15	6	6	CD
26374	321	16	or	or	CC
26374	321	17	8	8	CD
26374	321	18	tomatoes	tomato	NNS
26374	321	19	are	be	VBP
26374	321	20	required	require	VBN
26374	321	21	.	.	.
26374	322	1	A	a	DT
26374	322	2	few	few	JJ
26374	322	3	cloves	clove	NNS
26374	322	4	and	and	CC
26374	322	5	a	a	DT
26374	322	6	little	little	JJ
26374	322	7	chili	chili	JJ
26374	322	8	pepper	pepper	NN
26374	322	9	are	be	VBP
26374	322	10	considered	consider	VBN
26374	322	11	by	by	IN
26374	322	12	some	some	DT
26374	322	13	an	an	DT
26374	322	14	addition	addition	NN
26374	322	15	.	.	.
26374	323	1	=	=	NFP
26374	323	2	Kidney	Kidney	NNP
26374	323	3	Stew.=	Stew.=	NNP
26374	323	4	2	2	CD
26374	323	5	beef	beef	NN
26374	323	6	kidneys	kidney	NNS
26374	323	7	cut	cut	VBN
26374	323	8	in	in	IN
26374	323	9	small	small	JJ
26374	323	10	pieces	piece	NNS
26374	323	11	.	.	.
26374	324	1	Pour	pour	VB
26374	324	2	cold	cold	JJ
26374	324	3	water	water	NN
26374	324	4	over	over	RB
26374	324	5	,	,	,
26374	324	6	and	and	CC
26374	324	7	as	as	IN
26374	324	8	it	-PRON-	PRP
26374	324	9	boils	boil	VBZ
26374	324	10	pour	pour	VB
26374	324	11	off	off	RP
26374	324	12	and	and	CC
26374	324	13	repeat	repeat	VB
26374	324	14	.	.	.
26374	325	1	The	the	DT
26374	325	2	third	third	JJ
26374	325	3	time	time	NN
26374	325	4	let	let	VBD
26374	325	5	it	-PRON-	PRP
26374	325	6	simmer	simmer	VB
26374	325	7	slowly	slowly	RB
26374	325	8	for	for	IN
26374	325	9	two	two	CD
26374	325	10	hours	hour	NNS
26374	325	11	.	.	.
26374	326	1	Add	add	NN
26374	326	2	2	2	CD
26374	326	3	onions	onion	NNS
26374	326	4	,	,	,
26374	326	5	chopped	chop	VBD
26374	326	6	fine	fine	JJ
26374	326	7	,	,	,
26374	326	8	and	and	CC
26374	326	9	cook	cook	VB
26374	326	10	one	one	CD
26374	326	11	hour	hour	NN
26374	326	12	.	.	.
26374	327	1	A	a	DT
26374	327	2	few	few	JJ
26374	327	3	minutes	minute	NNS
26374	327	4	before	before	IN
26374	327	5	serving	serve	VBG
26374	327	6	add	add	VBP
26374	327	7	sherry	sherry	NN
26374	327	8	wine	wine	NN
26374	327	9	.	.	.
26374	328	1	Thicken	thicken	NN
26374	328	2	with	with	IN
26374	328	3	flour	flour	NN
26374	328	4	and	and	CC
26374	328	5	serve	serve	VB
26374	328	6	on	on	IN
26374	328	7	hot	hot	JJ
26374	328	8	toast	toast	NN
26374	328	9	.	.	.
26374	329	1	This	this	DT
26374	329	2	may	may	MD
26374	329	3	be	be	VB
26374	329	4	varied	vary	VBN
26374	329	5	by	by	IN
26374	329	6	adding	add	VBG
26374	329	7	curry	curry	NN
26374	329	8	;	;	:
26374	329	9	both	both	DT
26374	329	10	are	be	VBP
26374	329	11	excellent	excellent	JJ
26374	329	12	.	.	.
26374	330	1	=	=	NFP
26374	330	2	Sheep	Sheep	NNS
26374	330	3	's	's	POS
26374	330	4	Tongues.=	tongues.=	NN
26374	330	5	Boil	Boil	NNP
26374	330	6	them	-PRON-	PRP
26374	330	7	in	in	IN
26374	330	8	soup	soup	NN
26374	330	9	stock	stock	NN
26374	330	10	until	until	IN
26374	330	11	tender	tender	NN
26374	330	12	,	,	,
26374	330	13	with	with	IN
26374	330	14	a	a	DT
26374	330	15	seasoning	seasoning	NN
26374	330	16	of	of	IN
26374	330	17	salt	salt	NN
26374	330	18	,	,	,
26374	330	19	pepper	pepper	NN
26374	330	20	and	and	CC
26374	330	21	a	a	DT
26374	330	22	bouquet	bouquet	NN
26374	330	23	of	of	IN
26374	330	24	herbs	herb	NNS
26374	330	25	.	.	.
26374	331	1	(	(	-LRB-
26374	331	2	1	1	CD
26374	331	3	or	or	CC
26374	331	4	2	2	CD
26374	331	5	cloves	clove	NNS
26374	331	6	,	,	,
26374	331	7	1	1	CD
26374	331	8	or	or	CC
26374	331	9	2	2	CD
26374	331	10	small	small	JJ
26374	331	11	onions	onion	NNS
26374	331	12	,	,	,
26374	331	13	1	1	CD
26374	331	14	bay	bay	NN
26374	331	15	leaf	leaf	NN
26374	331	16	,	,	,
26374	331	17	sprig	sprig	NNP
26374	331	18	of	of	IN
26374	331	19	parsley	parsley	NNP
26374	331	20	,	,	,
26374	331	21	some	some	DT
26374	331	22	whole	whole	JJ
26374	331	23	black	black	JJ
26374	331	24	pepper	pepper	NN
26374	331	25	tied	tie	VBN
26374	331	26	in	in	IN
26374	331	27	a	a	DT
26374	331	28	little	little	JJ
26374	331	29	white	white	JJ
26374	331	30	bag	bag	NN
26374	331	31	and	and	CC
26374	331	32	removed	remove	VBN
26374	331	33	after	after	IN
26374	331	34	an	an	DT
26374	331	35	hour	hour	NN
26374	331	36	.	.	.
26374	331	37	)	)	-RRB-
26374	332	1	When	when	WRB
26374	332	2	done	do	VBN
26374	332	3	add	add	VB
26374	332	4	to	to	IN
26374	332	5	the	the	DT
26374	332	6	stock	stock	NN
26374	332	7	some	some	DT
26374	332	8	browned	brown	VBN
26374	332	9	flour	flour	NN
26374	332	10	and	and	CC
26374	332	11	butter	butter	NN
26374	332	12	,	,	,
26374	332	13	tomato	tomato	NNP
26374	332	14	juice	juice	NN
26374	332	15	to	to	TO
26374	332	16	taste	taste	VB
26374	332	17	,	,	,
26374	332	18	and	and	CC
26374	332	19	a	a	DT
26374	332	20	little	little	JJ
26374	332	21	lime	lime	NN
26374	332	22	juice	juice	NN
26374	332	23	.	.	.
26374	333	1	Garnish	garnish	VB
26374	333	2	with	with	IN
26374	333	3	triangles	triangle	NNS
26374	333	4	of	of	IN
26374	333	5	toast	toast	NN
26374	333	6	around	around	IN
26374	333	7	the	the	DT
26374	333	8	dish	dish	NN
26374	333	9	.	.	.
26374	334	1	=	=	NFP
26374	334	2	Spanish	spanish	JJ
26374	334	3	Receipt	Receipt	NNP
26374	334	4	for	for	IN
26374	334	5	Cooking	Cooking	NNP
26374	334	6	Tongue.=	tongue.=	ADD
26374	334	7	Soak	soak	VB
26374	334	8	a	a	DT
26374	334	9	fresh	fresh	JJ
26374	334	10	tongue	tongue	NN
26374	334	11	over	over	IN
26374	334	12	night	night	NN
26374	334	13	.	.	.
26374	335	1	In	in	IN
26374	335	2	the	the	DT
26374	335	3	morning	morning	NN
26374	335	4	take	take	VB
26374	335	5	the	the	DT
26374	335	6	skin	skin	NN
26374	335	7	off	off	RP
26374	335	8	by	by	IN
26374	335	9	boiling	boil	VBG
26374	335	10	water	water	NN
26374	335	11	.	.	.
26374	336	1	Mix	mix	VB
26374	336	2	together	together	RB
26374	336	3	1	1	CD
26374	336	4	large	large	JJ
26374	336	5	spoon	spoon	NN
26374	336	6	of	of	IN
26374	336	7	lard	lard	NN
26374	336	8	,	,	,
26374	336	9	1	1	CD
26374	336	10	quart	quart	JJ
26374	336	11	raw	raw	JJ
26374	336	12	beans	bean	NNS
26374	336	13	,	,	,
26374	336	14	chopped	chop	VBD
26374	336	15	fine	fine	JJ
26374	336	16	,	,	,
26374	336	17	with	with	IN
26374	336	18	the	the	DT
26374	336	19	lard	lard	NN
26374	336	20	,	,	,
26374	336	21	2	2	CD
26374	336	22	or	or	CC
26374	336	23	3	3	CD
26374	336	24	onions	onion	NNS
26374	336	25	,	,	,
26374	336	26	chopped	chop	VBD
26374	336	27	not	not	RB
26374	336	28	very	very	RB
26374	336	29	fine	fine	JJ
26374	336	30	,	,	,
26374	336	31	and	and	CC
26374	336	32	a	a	DT
26374	336	33	little	little	JJ
26374	336	34	parsley	parsley	NN
26374	336	35	.	.	.
26374	337	1	Fry	fry	NN
26374	337	2	all	all	DT
26374	337	3	together	together	RB
26374	337	4	for	for	IN
26374	337	5	a	a	DT
26374	337	6	little	little	JJ
26374	337	7	while	while	NN
26374	337	8	;	;	:
26374	337	9	then	then	RB
26374	337	10	add	add	VB
26374	337	11	to	to	IN
26374	337	12	this	this	DT
26374	337	13	1	1	CD
26374	337	14	cup	cup	NN
26374	337	15	of	of	IN
26374	337	16	stock	stock	NN
26374	337	17	,	,	,
26374	337	18	1	1	CD
26374	337	19	cup	cup	NN
26374	337	20	of	of	IN
26374	337	21	wine	wine	NN
26374	337	22	,	,	,
26374	337	23	a	a	DT
26374	337	24	head	head	NN
26374	337	25	of	of	IN
26374	337	26	garlic	garlic	NN
26374	337	27	,	,	,
26374	337	28	pepper	pepper	NN
26374	337	29	,	,	,
26374	337	30	salt	salt	NN
26374	337	31	,	,	,
26374	337	32	cinnamon	cinnamon	NN
26374	337	33	,	,	,
26374	337	34	and	and	CC
26374	337	35	3	3	CD
26374	337	36	laurel	laurel	NN
26374	337	37	leaves	leave	NNS
26374	337	38	.	.	.
26374	338	1	Then	then	RB
26374	338	2	put	put	VB
26374	338	3	a	a	DT
26374	338	4	paper	paper	NN
26374	338	5	over	over	IN
26374	338	6	top	top	NN
26374	338	7	of	of	IN
26374	338	8	saucepan	saucepan	NN
26374	338	9	and	and	CC
26374	338	10	put	put	VBN
26374	338	11	on	on	RP
26374	338	12	cover	cover	NN
26374	338	13	very	very	RB
26374	338	14	tight	tight	JJ
26374	338	15	.	.	.
26374	339	1	Cook	cook	VB
26374	339	2	for	for	IN
26374	339	3	two	two	CD
26374	339	4	or	or	CC
26374	339	5	three	three	CD
26374	339	6	hours	hour	NNS
26374	339	7	over	over	IN
26374	339	8	a	a	DT
26374	339	9	slow	slow	JJ
26374	339	10	fire	fire	NN
26374	339	11	;	;	:
26374	339	12	then	then	RB
26374	339	13	strain	strain	VB
26374	339	14	the	the	DT
26374	339	15	same	same	JJ
26374	339	16	through	through	IN
26374	339	17	a	a	DT
26374	339	18	colander	colander	NN
26374	339	19	.	.	.
26374	340	1	Add	add	VB
26374	340	2	to	to	IN
26374	340	3	the	the	DT
26374	340	4	strained	strain	VBN
26374	340	5	sauce	sauce	NN
26374	340	6	1	1	CD
26374	340	7	or	or	CC
26374	340	8	2	2	CD
26374	340	9	spoonfuls	spoonful	NNS
26374	340	10	of	of	IN
26374	340	11	brown	brown	JJ
26374	340	12	flour	flour	NN
26374	340	13	to	to	TO
26374	340	14	thicken	thicken	VB
26374	340	15	.	.	.
26374	341	1	Put	put	VB
26374	341	2	over	over	RP
26374	341	3	the	the	DT
26374	341	4	fire	fire	NN
26374	341	5	a	a	DT
26374	341	6	little	little	JJ
26374	341	7	while	while	NN
26374	341	8	,	,	,
26374	341	9	and	and	CC
26374	341	10	then	then	RB
26374	341	11	pour	pour	VB
26374	341	12	over	over	IN
26374	341	13	the	the	DT
26374	341	14	tongue	tongue	NN
26374	341	15	.	.	.
26374	342	1	=	=	NFP
26374	342	2	Chestnut	chestnut	NN
26374	342	3	Stuffing.=	Stuffing.=	NNP
26374	342	4	Shell	Shell	NNP
26374	342	5	1	1	CD
26374	342	6	pint	pint	NN
26374	342	7	of	of	IN
26374	342	8	large	large	JJ
26374	342	9	chestnuts	chestnut	NNS
26374	342	10	;	;	:
26374	342	11	pour	pour	VB
26374	342	12	on	on	IN
26374	342	13	boiling	boil	VBG
26374	342	14	water	water	NN
26374	342	15	and	and	CC
26374	342	16	remove	remove	VB
26374	342	17	the	the	DT
26374	342	18	inner	inner	JJ
26374	342	19	skin	skin	NN
26374	342	20	.	.	.
26374	343	1	Boil	Boil	NNP
26374	343	2	in	in	IN
26374	343	3	salted	salted	JJ
26374	343	4	water	water	NN
26374	343	5	,	,	,
26374	343	6	or	or	CC
26374	343	7	stock	stock	NN
26374	343	8	,	,	,
26374	343	9	until	until	IN
26374	343	10	soft	soft	JJ
26374	343	11	.	.	.
26374	344	1	Mash	mash	NN
26374	344	2	fine	fine	RB
26374	344	3	and	and	CC
26374	344	4	mix	mix	VB
26374	344	5	with	with	IN
26374	344	6	them	-PRON-	PRP
26374	344	7	1	1	CD
26374	344	8	cup	cup	NN
26374	344	9	of	of	IN
26374	344	10	fine	fine	JJ
26374	344	11	rolled	roll	VBN
26374	344	12	crackers	cracker	NNS
26374	344	13	.	.	.
26374	345	1	Season	season	NN
26374	345	2	with	with	IN
26374	345	3	1	1	CD
26374	345	4	teaspoonful	teaspoonful	NN
26374	345	5	of	of	IN
26374	345	6	salt	salt	NN
26374	345	7	,	,	,
26374	345	8	1	1	CD
26374	345	9	salt	salt	NN
26374	345	10	spoon	spoon	NN
26374	345	11	of	of	IN
26374	345	12	pepper	pepper	NN
26374	345	13	,	,	,
26374	345	14	and	and	CC
26374	345	15	1	1	CD
26374	345	16	teaspoonful	teaspoonful	JJ
26374	345	17	of	of	IN
26374	345	18	chopped	chop	VBN
26374	345	19	parsley	parsley	NN
26374	345	20	.	.	.
26374	346	1	Moisten	moisten	VB
26374	346	2	with	with	IN
26374	346	3	1/3	1/3	CD
26374	346	4	cup	cup	NN
26374	346	5	of	of	IN
26374	346	6	melted	melted	JJ
26374	346	7	butter	butter	NN
26374	346	8	.	.	.
26374	347	1	This	this	DT
26374	347	2	stuffing	stuffing	NN
26374	347	3	is	be	VBZ
26374	347	4	especially	especially	RB
26374	347	5	nice	nice	JJ
26374	347	6	for	for	IN
26374	347	7	quail	quail	NN
26374	347	8	.	.	.
26374	348	1	=	=	NFP
26374	348	2	Stuffing	stuff	VBG
26374	348	3	for	for	IN
26374	348	4	Turkeys.=	turkeys.=	NN
26374	348	5	5	5	CD
26374	348	6	Boston	Boston	NNP
26374	348	7	crackers	cracker	NNS
26374	348	8	,	,	,
26374	348	9	rolled	roll	VBN
26374	348	10	,	,	,
26374	348	11	piece	piece	NN
26374	348	12	of	of	IN
26374	348	13	salt	salt	NN
26374	348	14	pork	pork	NN
26374	348	15	size	size	NN
26374	348	16	of	of	IN
26374	348	17	an	an	DT
26374	348	18	egg	egg	NN
26374	348	19	,	,	,
26374	348	20	chopped	chop	VBN
26374	348	21	fine	fine	RB
26374	348	22	.	.	.
26374	349	1	Add	add	VB
26374	349	2	1/2	1/2	CD
26374	349	3	pint	pint	NN
26374	349	4	of	of	IN
26374	349	5	milk	milk	NN
26374	349	6	and	and	CC
26374	349	7	season	season	NN
26374	349	8	with	with	IN
26374	349	9	salt	salt	NN
26374	349	10	and	and	CC
26374	349	11	pepper	pepper	NN
26374	349	12	.	.	.
26374	350	1	(	(	-LRB-
26374	350	2	Add	add	VB
26374	350	3	sage	sage	NN
26374	350	4	if	if	IN
26374	350	5	you	-PRON-	PRP
26374	350	6	wish	wish	VBP
26374	350	7	.	.	.
26374	350	8	)	)	-RRB-
26374	351	1	Let	let	VB
26374	351	2	it	-PRON-	PRP
26374	351	3	scald	scald	VB
26374	351	4	,	,	,
26374	351	5	then	then	RB
26374	351	6	beat	beat	VBD
26374	351	7	3	3	CD
26374	351	8	eggs	egg	NNS
26374	351	9	and	and	CC
26374	351	10	stir	stir	VB
26374	351	11	in	in	RP
26374	351	12	.	.	.
26374	352	1	Add	add	VB
26374	352	2	milk	milk	NN
26374	352	3	till	till	IN
26374	352	4	it	-PRON-	PRP
26374	352	5	is	be	VBZ
26374	352	6	the	the	DT
26374	352	7	consistency	consistency	NN
26374	352	8	of	of	IN
26374	352	9	batter	batter	NN
26374	352	10	fritters	fritter	NNS
26374	352	11	,	,	,
26374	352	12	put	put	VBN
26374	352	13	in	in	IN
26374	352	14	the	the	DT
26374	352	15	turkey	turkey	NN
26374	352	16	and	and	CC
26374	352	17	bake	bake	VB
26374	352	18	slowly	slowly	RB
26374	352	19	,	,	,
26374	352	20	basting	baste	VBG
26374	352	21	frequently	frequently	RB
26374	352	22	.	.	.
26374	353	1	[	[	-LRB-
26374	353	2	Illustration	illustration	NN
26374	353	3	]	]	-RRB-
26374	353	4	SALADS	SALADS	NNP
26374	353	5	.	.	.
26374	354	1	=	=	NFP
26374	354	2	Boiled	Boiled	NNP
26374	354	3	Salad	Salad	NNP
26374	354	4	Dressing.=	Dressing.=	NNP
26374	354	5	3	3	CD
26374	354	6	eggs	egg	NNS
26374	354	7	,	,	,
26374	354	8	3	3	CD
26374	354	9	tablespoons	tablespoon	NNS
26374	354	10	dry	dry	JJ
26374	354	11	mustard	mustard	NN
26374	354	12	,	,	,
26374	354	13	1	1	CD
26374	354	14	teacup	teacup	NN
26374	354	15	of	of	IN
26374	354	16	oil	oil	NN
26374	354	17	or	or	CC
26374	354	18	cream	cream	NN
26374	354	19	,	,	,
26374	354	20	1/2	1/2	CD
26374	354	21	cup	cup	NN
26374	354	22	vinegar	vinegar	NN
26374	354	23	,	,	,
26374	354	24	salt	salt	NN
26374	354	25	to	to	IN
26374	354	26	taste	taste	NN
26374	354	27	.	.	.
26374	355	1	Mix	mix	JJ
26374	355	2	eggs	egg	NNS
26374	355	3	and	and	CC
26374	355	4	mustard	mustard	NN
26374	355	5	to	to	IN
26374	355	6	a	a	DT
26374	355	7	cream	cream	NN
26374	355	8	,	,	,
26374	355	9	then	then	RB
26374	355	10	add	add	VB
26374	355	11	oil	oil	NN
26374	355	12	drop	drop	NN
26374	355	13	by	by	IN
26374	355	14	drop	drop	NN
26374	355	15	,	,	,
26374	355	16	vinegar	vinegar	NN
26374	355	17	drop	drop	NN
26374	355	18	by	by	IN
26374	355	19	drop	drop	NN
26374	355	20	,	,	,
26374	355	21	salt	salt	NN
26374	355	22	to	to	IN
26374	355	23	taste	taste	NN
26374	355	24	.	.	.
26374	356	1	Put	put	VB
26374	356	2	on	on	RP
26374	356	3	stove	stove	NN
26374	356	4	and	and	CC
26374	356	5	stir	stir	VB
26374	356	6	all	all	PDT
26374	356	7	the	the	DT
26374	356	8	time	time	NN
26374	356	9	,	,	,
26374	356	10	and	and	CC
26374	356	11	let	let	VB
26374	356	12	it	-PRON-	PRP
26374	356	13	scarcely	scarcely	RB
26374	356	14	come	come	VB
26374	356	15	to	to	IN
26374	356	16	a	a	DT
26374	356	17	boil	boil	NN
26374	356	18	.	.	.
26374	357	1	When	when	WRB
26374	357	2	cold	cold	JJ
26374	357	3	,	,	,
26374	357	4	bottle	bottle	VBP
26374	357	5	and	and	CC
26374	357	6	keep	keep	VB
26374	357	7	in	in	RP
26374	357	8	a	a	DT
26374	357	9	cold	cold	JJ
26374	357	10	place	place	NN
26374	357	11	.	.	.
26374	358	1	By	by	IN
26374	358	2	beating	beat	VBG
26374	358	3	all	all	PDT
26374	358	4	the	the	DT
26374	358	5	ingredients	ingredient	NNS
26374	358	6	well	well	RB
26374	358	7	together	together	RB
26374	358	8	with	with	IN
26374	358	9	an	an	DT
26374	358	10	egg	egg	NN
26374	358	11	-	-	HYPH
26374	358	12	beater	beater	NN
26374	358	13	it	-PRON-	PRP
26374	358	14	is	be	VBZ
26374	358	15	as	as	RB
26374	358	16	creamy	creamy	JJ
26374	358	17	as	as	IN
26374	358	18	when	when	WRB
26374	358	19	oil	oil	NN
26374	358	20	is	be	VBZ
26374	358	21	added	add	VBN
26374	358	22	drop	drop	NN
26374	358	23	by	by	IN
26374	358	24	drop	drop	NN
26374	358	25	.	.	.
26374	359	1	=	=	NFP
26374	359	2	Dressing	dress	VBG
26374	359	3	for	for	IN
26374	359	4	Cold	Cold	NNP
26374	359	5	Slaw.=	Slaw.=	NNP
26374	359	6	Yolks	yolk	NNS
26374	359	7	of	of	IN
26374	359	8	1	1	CD
26374	359	9	or	or	CC
26374	359	10	2	2	CD
26374	359	11	eggs	egg	NNS
26374	359	12	,	,	,
26374	359	13	3	3	CD
26374	359	14	tablespoons	tablespoon	NNS
26374	359	15	vinegar	vinegar	NN
26374	359	16	,	,	,
26374	359	17	1	1	CD
26374	359	18	teaspoon	teaspoon	NN
26374	359	19	salt	salt	NN
26374	359	20	,	,	,
26374	359	21	1	1	CD
26374	359	22	of	of	IN
26374	359	23	mustard	mustard	NN
26374	359	24	,	,	,
26374	359	25	butter	butter	NN
26374	359	26	size	size	NN
26374	359	27	of	of	IN
26374	359	28	an	an	DT
26374	359	29	egg	egg	NN
26374	359	30	.	.	.
26374	360	1	Cook	cook	VB
26374	360	2	like	like	IN
26374	360	3	custard	custard	NN
26374	360	4	.	.	.
26374	361	1	=	=	NFP
26374	361	2	Clayton	Clayton	NNP
26374	361	3	's	's	POS
26374	361	4	Celebrated	Celebrated	NNP
26374	361	5	Salad	Salad	NNP
26374	361	6	Dressing.=	Dressing.=	NNP
26374	361	7	Take	take	VB
26374	361	8	3	3	CD
26374	361	9	tablespoonfuls	tablespoonful	NNS
26374	361	10	of	of	IN
26374	361	11	mustard	mustard	NN
26374	361	12	,	,	,
26374	361	13	mixed	mix	VBD
26374	361	14	quite	quite	RB
26374	361	15	stiff	stiff	JJ
26374	361	16	.	.	.
26374	362	1	Pour	pour	VB
26374	362	2	on	on	IN
26374	362	3	this	this	DT
26374	362	4	slowly	slowly	RB
26374	362	5	1/4	1/4	CD
26374	362	6	of	of	IN
26374	362	7	a	a	DT
26374	362	8	pint	pint	NN
26374	362	9	of	of	IN
26374	362	10	best	good	JJS
26374	362	11	olive	olive	NN
26374	362	12	oil	oil	NN
26374	362	13	,	,	,
26374	362	14	stirring	stir	VBG
26374	362	15	rapidly	rapidly	RB
26374	362	16	till	till	IN
26374	362	17	thick	thick	JJ
26374	362	18	.	.	.
26374	363	1	Then	then	RB
26374	363	2	add	add	VB
26374	363	3	3	3	CD
26374	363	4	eggs	egg	NNS
26374	363	5	,	,	,
26374	363	6	and	and	CC
26374	363	7	after	after	IN
26374	363	8	mixing	mix	VBG
26374	363	9	slightly	slightly	RB
26374	363	10	pour	pour	NN
26374	363	11	in	in	IN
26374	363	12	slowly	slowly	RB
26374	363	13	the	the	DT
26374	363	14	remaining	remaining	JJ
26374	363	15	3/4	3/4	CD
26374	363	16	of	of	IN
26374	363	17	a	a	DT
26374	363	18	pint	pint	NN
26374	363	19	of	of	IN
26374	363	20	oil	oil	NN
26374	363	21	,	,	,
26374	363	22	stirring	stir	VBG
26374	363	23	rapidly	rapidly	RB
26374	363	24	till	till	IN
26374	363	25	the	the	DT
26374	363	26	mixture	mixture	NN
26374	363	27	forms	form	VBZ
26374	363	28	a	a	DT
26374	363	29	thick	thick	JJ
26374	363	30	batter	batter	NN
26374	363	31	.	.	.
26374	364	1	Next	next	JJ
26374	364	2	take	take	VB
26374	364	3	1	1	CD
26374	364	4	teacup	teacup	NN
26374	364	5	of	of	IN
26374	364	6	best	good	JJS
26374	364	7	wine	wine	NN
26374	364	8	vinegar	vinegar	NN
26374	364	9	and	and	CC
26374	364	10	juice	juice	NN
26374	364	11	of	of	IN
26374	364	12	1	1	CD
26374	364	13	lemon	lemon	NN
26374	364	14	,	,	,
26374	364	15	a	a	DT
26374	364	16	small	small	JJ
26374	364	17	teaspoonful	teaspoonful	NN
26374	364	18	of	of	IN
26374	364	19	salt	salt	NN
26374	364	20	and	and	CC
26374	364	21	1	1	CD
26374	364	22	of	of	IN
26374	364	23	white	white	JJ
26374	364	24	sugar	sugar	NN
26374	364	25	.	.	.
26374	365	1	Stir	stir	VB
26374	365	2	until	until	IN
26374	365	3	the	the	DT
26374	365	4	ingredients	ingredient	NNS
26374	365	5	are	be	VBP
26374	365	6	well	well	RB
26374	365	7	mixed	mixed	JJ
26374	365	8	.	.	.
26374	366	1	When	when	WRB
26374	366	2	bottled	bottled	JJ
26374	366	3	and	and	CC
26374	366	4	tightly	tightly	RB
26374	366	5	corked	cork	VBN
26374	366	6	,	,	,
26374	366	7	this	this	DT
26374	366	8	will	will	MD
26374	366	9	remain	remain	VB
26374	366	10	good	good	JJ
26374	366	11	for	for	IN
26374	366	12	months	month	NNS
26374	366	13	.	.	.
26374	367	1	=	=	NFP
26374	367	2	Salad	salad	NN
26374	367	3	Dressing.=	Dressing.=	NNP
26374	367	4	1/2	1/2	CD
26374	367	5	salt	salt	NN
26374	367	6	spoon	spoon	NN
26374	367	7	pepper	pepper	NN
26374	367	8	,	,	,
26374	367	9	1	1	CD
26374	367	10	of	of	IN
26374	367	11	salt	salt	NN
26374	367	12	,	,	,
26374	367	13	1	1	CD
26374	367	14	teaspoonful	teaspoonful	JJ
26374	367	15	mixed	mixed	JJ
26374	367	16	mustard	mustard	NN
26374	367	17	,	,	,
26374	367	18	1	1	CD
26374	367	19	tablespoonful	tablespoonful	JJ
26374	367	20	powdered	powdered	JJ
26374	367	21	sugar	sugar	NN
26374	367	22	,	,	,
26374	367	23	3	3	CD
26374	367	24	tablespoons	tablespoon	NNS
26374	367	25	of	of	IN
26374	367	26	best	good	JJS
26374	367	27	olive	olive	NN
26374	367	28	oil	oil	NN
26374	367	29	,	,	,
26374	367	30	3	3	CD
26374	367	31	tablespoons	tablespoon	NNS
26374	367	32	cream	cream	NN
26374	367	33	,	,	,
26374	367	34	2	2	CD
26374	367	35	tablespoons	tablespoon	NNS
26374	367	36	vinegar	vinegar	NN
26374	367	37	,	,	,
26374	367	38	1	1	CD
26374	367	39	hard	hard	RB
26374	367	40	-	-	HYPH
26374	367	41	boiled	boil	VBN
26374	367	42	egg	egg	NN
26374	367	43	.	.	.
26374	368	1	=	=	NFP
26374	368	2	Tomato	Tomato	NNP
26374	368	3	Salad.=	Salad.=	NNP
26374	368	4	Scald	Scald	NNP
26374	368	5	and	and	CC
26374	368	6	peel	peel	NN
26374	368	7	tomatoes	tomato	NNS
26374	368	8	and	and	CC
26374	368	9	cut	cut	VBP
26374	368	10	holes	hole	NNS
26374	368	11	in	in	IN
26374	368	12	the	the	DT
26374	368	13	top	top	NN
26374	368	14	of	of	IN
26374	368	15	each	each	DT
26374	368	16	.	.	.
26374	369	1	Make	make	VB
26374	369	2	a	a	DT
26374	369	3	rich	rich	JJ
26374	369	4	salad	salad	NN
26374	369	5	dressing	dressing	NN
26374	369	6	,	,	,
26374	369	7	into	into	IN
26374	369	8	which	which	WDT
26374	369	9	stir	stir	VBP
26374	369	10	some	some	DT
26374	369	11	cold	cold	JJ
26374	369	12	peas	pea	NNS
26374	369	13	,	,	,
26374	369	14	beans	bean	NNS
26374	369	15	and	and	CC
26374	369	16	beets	beet	NNS
26374	369	17	,	,	,
26374	369	18	finely	finely	RB
26374	369	19	chopped	chop	VBN
26374	369	20	.	.	.
26374	370	1	Stuff	stuff	VB
26374	370	2	the	the	DT
26374	370	3	tomatoes	tomato	NNS
26374	370	4	with	with	IN
26374	370	5	this	this	DT
26374	370	6	,	,	,
26374	370	7	and	and	CC
26374	370	8	pour	pour	VBP
26374	370	9	dressing	dress	VBG
26374	370	10	over	over	RP
26374	370	11	.	.	.
26374	371	1	Garnish	garnish	VB
26374	371	2	the	the	DT
26374	371	3	dish	dish	NN
26374	371	4	with	with	IN
26374	371	5	fine	fine	JJ
26374	371	6	lettuce	lettuce	NN
26374	371	7	leaves	leave	NNS
26374	371	8	.	.	.
26374	372	1	[	[	-LRB-
26374	372	2	Illustration	illustration	NN
26374	372	3	]	]	-RRB-
26374	372	4	VEGETABLES	VEGETABLES	NNP
26374	372	5	.	.	.
26374	373	1	=	=	NFP
26374	373	2	Baked	Baked	NNP
26374	373	3	Cream	Cream	NNP
26374	373	4	Potatoes.=	Potatoes.=	VBZ
26374	373	5	Cut	Cut	NNP
26374	373	6	raw	raw	JJ
26374	373	7	potatoes	potato	NNS
26374	373	8	in	in	IN
26374	373	9	very	very	RB
26374	373	10	thin	thin	JJ
26374	373	11	slices	slice	NNS
26374	373	12	and	and	CC
26374	373	13	put	put	VB
26374	373	14	a	a	DT
26374	373	15	layer	layer	NN
26374	373	16	of	of	IN
26374	373	17	them	-PRON-	PRP
26374	373	18	in	in	IN
26374	373	19	a	a	DT
26374	373	20	buttered	butter	VBN
26374	373	21	earthen	earthen	JJ
26374	373	22	dish	dish	NN
26374	373	23	.	.	.
26374	374	1	Cover	cover	VB
26374	374	2	the	the	DT
26374	374	3	layer	layer	NN
26374	374	4	with	with	IN
26374	374	5	pieces	piece	NNS
26374	374	6	of	of	IN
26374	374	7	butter	butter	NN
26374	374	8	,	,	,
26374	374	9	and	and	CC
26374	374	10	season	season	NN
26374	374	11	well	well	RB
26374	374	12	with	with	IN
26374	374	13	pepper	pepper	NN
26374	374	14	and	and	CC
26374	374	15	salt	salt	NN
26374	374	16	.	.	.
26374	375	1	Then	then	RB
26374	375	2	put	put	VB
26374	375	3	another	another	DT
26374	375	4	layer	layer	NN
26374	375	5	and	and	CC
26374	375	6	season	season	NN
26374	375	7	in	in	IN
26374	375	8	same	same	JJ
26374	375	9	manner	manner	NN
26374	375	10	,	,	,
26374	375	11	so	so	RB
26374	375	12	proceeding	proceed	VBG
26374	375	13	till	till	IN
26374	375	14	the	the	DT
26374	375	15	dish	dish	NN
26374	375	16	is	be	VBZ
26374	375	17	full	full	JJ
26374	375	18	.	.	.
26374	376	1	Over	over	IN
26374	376	2	all	all	DT
26374	376	3	pour	pour	VBP
26374	376	4	a	a	DT
26374	376	5	pint	pint	NN
26374	376	6	of	of	IN
26374	376	7	cream	cream	NN
26374	376	8	or	or	CC
26374	376	9	rich	rich	JJ
26374	376	10	milk	milk	NN
26374	376	11	,	,	,
26374	376	12	and	and	CC
26374	376	13	set	set	VBD
26374	376	14	in	in	IN
26374	376	15	the	the	DT
26374	376	16	oven	oven	NN
26374	376	17	to	to	TO
26374	376	18	bake	bake	VB
26374	376	19	a	a	DT
26374	376	20	half	half	JJ
26374	376	21	hour	hour	NN
26374	376	22	.	.	.
26374	377	1	This	this	DT
26374	377	2	is	be	VBZ
26374	377	3	a	a	DT
26374	377	4	very	very	RB
26374	377	5	nice	nice	JJ
26374	377	6	lunch	lunch	NN
26374	377	7	dish	dish	NN
26374	377	8	.	.	.
26374	378	1	=	=	NFP
26374	378	2	Escalloped	Escalloped	NNP
26374	378	3	Potatoes.=	Potatoes.=	NNS
26374	378	4	Take	take	VB
26374	378	5	some	some	DT
26374	378	6	cold	cold	JJ
26374	378	7	sliced	slice	VBN
26374	378	8	potatoes	potato	NNS
26374	378	9	,	,	,
26374	378	10	butter	butter	VB
26374	378	11	your	-PRON-	PRP$
26374	378	12	baking	baking	NN
26374	378	13	dish	dish	NN
26374	378	14	,	,	,
26374	378	15	put	put	VB
26374	378	16	a	a	DT
26374	378	17	layer	layer	NN
26374	378	18	of	of	IN
26374	378	19	potatoes	potato	NNS
26374	378	20	,	,	,
26374	378	21	dredge	dredge	VBP
26374	378	22	over	over	IN
26374	378	23	flour	flour	NN
26374	378	24	,	,	,
26374	378	25	put	put	VBN
26374	378	26	on	on	IN
26374	378	27	bits	bit	NNS
26374	378	28	of	of	IN
26374	378	29	butter	butter	NN
26374	378	30	,	,	,
26374	378	31	salt	salt	NN
26374	378	32	and	and	CC
26374	378	33	pepper	pepper	NN
26374	378	34	.	.	.
26374	379	1	When	when	WRB
26374	379	2	your	-PRON-	PRP$
26374	379	3	dish	dish	NN
26374	379	4	is	be	VBZ
26374	379	5	full	full	JJ
26374	379	6	,	,	,
26374	379	7	pour	pour	VB
26374	379	8	over	over	IN
26374	379	9	rich	rich	JJ
26374	379	10	milk	milk	NN
26374	379	11	and	and	CC
26374	379	12	bake	bake	VB
26374	379	13	brown	brown	JJ
26374	379	14	.	.	.
26374	380	1	Serve	serve	VB
26374	380	2	hot	hot	JJ
26374	380	3	.	.	.
26374	381	1	=	=	NFP
26374	381	2	Potatoes	potato	NNS
26374	381	3	in	in	IN
26374	381	4	Cases.=	Cases.=	NNP
26374	381	5	Bake	Bake	NNP
26374	381	6	potatoes	potato	NNS
26374	381	7	of	of	IN
26374	381	8	equal	equal	JJ
26374	381	9	size	size	NN
26374	381	10	,	,	,
26374	381	11	and	and	CC
26374	381	12	when	when	WRB
26374	381	13	done	do	VBN
26374	381	14	and	and	CC
26374	381	15	still	still	RB
26374	381	16	hot	hot	JJ
26374	381	17	,	,	,
26374	381	18	cut	cut	VBD
26374	381	19	off	off	RP
26374	381	20	a	a	DT
26374	381	21	small	small	JJ
26374	381	22	piece	piece	NN
26374	381	23	from	from	IN
26374	381	24	each	each	DT
26374	381	25	potato	potato	NN
26374	381	26	.	.	.
26374	382	1	Remove	remove	VB
26374	382	2	the	the	DT
26374	382	3	inside	inside	NN
26374	382	4	carefully	carefully	RB
26374	382	5	,	,	,
26374	382	6	leaving	leave	VBG
26374	382	7	the	the	DT
26374	382	8	skin	skin	NN
26374	382	9	unbroken	unbroken	JJ
26374	382	10	.	.	.
26374	383	1	Wash	wash	VB
26374	383	2	the	the	DT
26374	383	3	potato	potato	NN
26374	383	4	and	and	CC
26374	383	5	season	season	NN
26374	383	6	generously	generously	RB
26374	383	7	with	with	IN
26374	383	8	butter	butter	NN
26374	383	9	,	,	,
26374	383	10	pepper	pepper	NN
26374	383	11	and	and	CC
26374	383	12	salt	salt	NN
26374	383	13	.	.	.
26374	384	1	Return	return	VB
26374	384	2	it	-PRON-	PRP
26374	384	3	with	with	IN
26374	384	4	spoon	spoon	NN
26374	384	5	to	to	IN
26374	384	6	the	the	DT
26374	384	7	potato	potato	NN
26374	384	8	skin	skin	NN
26374	384	9	,	,	,
26374	384	10	allowing	allow	VBG
26374	384	11	it	-PRON-	PRP
26374	384	12	to	to	TO
26374	384	13	protrude	protrude	VB
26374	384	14	about	about	IN
26374	384	15	an	an	DT
26374	384	16	inch	inch	NN
26374	384	17	above	above	IN
26374	384	18	the	the	DT
26374	384	19	skin	skin	NN
26374	384	20	.	.	.
26374	385	1	When	when	WRB
26374	385	2	enough	enough	JJ
26374	385	3	skins	skin	NNS
26374	385	4	are	be	VBP
26374	385	5	filled	fill	VBN
26374	385	6	use	use	NN
26374	385	7	a	a	DT
26374	385	8	fork	fork	NN
26374	385	9	to	to	TO
26374	385	10	make	make	VB
26374	385	11	the	the	DT
26374	385	12	potatoes	potato	NNS
26374	385	13	rough	rough	JJ
26374	385	14	above	above	IN
26374	385	15	the	the	DT
26374	385	16	skin	skin	NN
26374	385	17	.	.	.
26374	386	1	Put	put	VB
26374	386	2	them	-PRON-	PRP
26374	386	3	in	in	IN
26374	386	4	a	a	DT
26374	386	5	quick	quick	JJ
26374	386	6	oven	oven	NN
26374	386	7	to	to	TO
26374	386	8	color	color	VB
26374	386	9	the	the	DT
26374	386	10	tops	top	NNS
26374	386	11	.	.	.
26374	387	1	=	=	NFP
26374	387	2	Stewed	stewed	JJ
26374	387	3	Carrots	carrot	NNS
26374	387	4	(	(	-LRB-
26374	387	5	French	french	JJ
26374	387	6	style).=	style).=	NN
26374	387	7	Take	take	VB
26374	387	8	2	2	CD
26374	387	9	bunches	bunche	NNS
26374	387	10	French	french	JJ
26374	387	11	carrots	carrot	NNS
26374	387	12	,	,	,
26374	387	13	clean	clean	JJ
26374	387	14	and	and	CC
26374	387	15	trim	trim	JJ
26374	387	16	;	;	:
26374	387	17	put	put	VBN
26374	387	18	in	in	IN
26374	387	19	a	a	DT
26374	387	20	saucepan	saucepan	NN
26374	387	21	with	with	IN
26374	387	22	salt	salt	NN
26374	387	23	,	,	,
26374	387	24	pepper	pepper	NN
26374	387	25	,	,	,
26374	387	26	1	1	CD
26374	387	27	teacup	teacup	NN
26374	387	28	of	of	IN
26374	387	29	water	water	NN
26374	387	30	,	,	,
26374	387	31	2	2	CD
26374	387	32	tablespoons	tablespoon	NNS
26374	387	33	of	of	IN
26374	387	34	butter	butter	NN
26374	387	35	,	,	,
26374	387	36	8	8	CD
26374	387	37	lumps	lump	NNS
26374	387	38	of	of	IN
26374	387	39	sugar	sugar	NN
26374	387	40	,	,	,
26374	387	41	cover	cover	VB
26374	387	42	and	and	CC
26374	387	43	boil	boil	VB
26374	387	44	for	for	IN
26374	387	45	half	half	PDT
26374	387	46	an	an	DT
26374	387	47	hour	hour	NN
26374	387	48	.	.	.
26374	388	1	Then	then	RB
26374	388	2	remove	remove	VB
26374	388	3	the	the	DT
26374	388	4	lid	lid	NN
26374	388	5	and	and	CC
26374	388	6	place	place	NN
26374	388	7	where	where	WRB
26374	388	8	they	-PRON-	PRP
26374	388	9	will	will	MD
26374	388	10	simmer	simmer	VB
26374	388	11	slowly	slowly	RB
26374	388	12	till	till	IN
26374	388	13	all	all	PDT
26374	388	14	the	the	DT
26374	388	15	water	water	NN
26374	388	16	has	have	VBZ
26374	388	17	cooked	cook	VBN
26374	388	18	away	away	RB
26374	388	19	,	,	,
26374	388	20	leaving	leave	VBG
26374	388	21	nothing	nothing	NN
26374	388	22	but	but	IN
26374	388	23	the	the	DT
26374	388	24	butter	butter	NN
26374	388	25	.	.	.
26374	389	1	=	=	NFP
26374	389	2	Stuffed	stuff	VBN
26374	389	3	Artichokes.=	Artichokes.=	NNP
26374	389	4	Boil	Boil	NNP
26374	389	5	artichokes	artichoke	NNS
26374	389	6	till	till	IN
26374	389	7	soft	soft	JJ
26374	389	8	.	.	.
26374	390	1	When	when	WRB
26374	390	2	cold	cold	JJ
26374	390	3	,	,	,
26374	390	4	scrape	scrape	JJ
26374	390	5	leaves	leave	NNS
26374	390	6	and	and	CC
26374	390	7	cut	cut	VBD
26374	390	8	out	out	RP
26374	390	9	the	the	DT
26374	390	10	hearts	heart	NNS
26374	390	11	.	.	.
26374	391	1	Chop	chop	NN
26374	391	2	and	and	CC
26374	391	3	mix	mix	VB
26374	391	4	in	in	IN
26374	391	5	1	1	CD
26374	391	6	tablespoonful	tablespoonful	JJ
26374	391	7	Worcestershire	Worcestershire	NNP
26374	391	8	sauce	sauce	NN
26374	391	9	,	,	,
26374	391	10	1	1	CD
26374	391	11	egg	egg	NN
26374	391	12	,	,	,
26374	391	13	1/4	1/4	CD
26374	391	14	cup	cup	NN
26374	391	15	butter	butter	NN
26374	391	16	,	,	,
26374	391	17	pinch	pinch	NN
26374	391	18	of	of	IN
26374	391	19	salt	salt	NN
26374	391	20	,	,	,
26374	391	21	red	red	JJ
26374	391	22	and	and	CC
26374	391	23	black	black	JJ
26374	391	24	pepper	pepper	NN
26374	391	25	.	.	.
26374	392	1	Roll	roll	VB
26374	392	2	into	into	IN
26374	392	3	balls	ball	NNS
26374	392	4	and	and	CC
26374	392	5	put	put	VBN
26374	392	6	into	into	IN
26374	392	7	heart	heart	NN
26374	392	8	of	of	IN
26374	392	9	the	the	DT
26374	392	10	artichoke	artichoke	NN
26374	392	11	.	.	.
26374	393	1	Put	put	VB
26374	393	2	a	a	DT
26374	393	3	piece	piece	NN
26374	393	4	of	of	IN
26374	393	5	butter	butter	NN
26374	393	6	on	on	IN
26374	393	7	top	top	NN
26374	393	8	of	of	IN
26374	393	9	each	each	DT
26374	393	10	and	and	CC
26374	393	11	bake	bake	VB
26374	393	12	fifteen	fifteen	JJ
26374	393	13	minutes	minute	NNS
26374	393	14	with	with	IN
26374	393	15	a	a	DT
26374	393	16	hot	hot	JJ
26374	393	17	fire	fire	NN
26374	393	18	.	.	.
26374	394	1	This	this	DT
26374	394	2	receipt	receipt	NN
26374	394	3	is	be	VBZ
26374	394	4	for	for	IN
26374	394	5	twelve	twelve	CD
26374	394	6	artichokes	artichoke	NNS
26374	394	7	.	.	.
26374	395	1	If	if	IN
26374	395	2	you	-PRON-	PRP
26374	395	3	wish	wish	VBP
26374	395	4	,	,	,
26374	395	5	bread	bread	NN
26374	395	6	crumbs	crumb	NNS
26374	395	7	can	can	MD
26374	395	8	be	be	VB
26374	395	9	added	add	VBN
26374	395	10	to	to	IN
26374	395	11	the	the	DT
26374	395	12	mixture	mixture	NN
26374	395	13	.	.	.
26374	396	1	=	=	NFP
26374	396	2	Boiled	Boiled	NNP
26374	396	3	Artichokes.=	Artichokes.=	NNP
26374	396	4	First	first	JJ
26374	396	5	clean	clean	JJ
26374	396	6	,	,	,
26374	396	7	then	then	RB
26374	396	8	soak	soak	VB
26374	396	9	in	in	IN
26374	396	10	cold	cold	JJ
26374	396	11	water	water	NN
26374	396	12	fifteen	fifteen	CD
26374	396	13	minutes	minute	NNS
26374	396	14	.	.	.
26374	397	1	Then	then	RB
26374	397	2	put	put	VB
26374	397	3	in	in	RP
26374	397	4	boiling	boil	VBG
26374	397	5	water	water	NN
26374	397	6	till	till	IN
26374	397	7	soft	soft	JJ
26374	397	8	,	,	,
26374	397	9	testing	test	VBG
26374	397	10	them	-PRON-	PRP
26374	397	11	by	by	IN
26374	397	12	pulling	pull	VBG
26374	397	13	off	off	RP
26374	397	14	leaves	leave	NNS
26374	397	15	.	.	.
26374	398	1	=	=	NFP
26374	398	2	New	New	NNP
26374	398	3	England	England	NNP
26374	398	4	Corn	Corn	NNP
26374	398	5	Pudding.=	Pudding.=	NNP
26374	398	6	Take	take	VB
26374	398	7	2	2	CD
26374	398	8	dozen	dozen	NN
26374	398	9	ears	ear	NNS
26374	398	10	of	of	IN
26374	398	11	green	green	JJ
26374	398	12	corn	corn	NN
26374	398	13	well	well	RB
26374	398	14	-	-	HYPH
26374	398	15	filled	fill	VBN
26374	398	16	,	,	,
26374	398	17	but	but	CC
26374	398	18	young	young	JJ
26374	398	19	;	;	:
26374	398	20	grate	grate	VB
26374	398	21	or	or	CC
26374	398	22	pound	pound	VB
26374	398	23	the	the	DT
26374	398	24	corn	corn	NN
26374	398	25	,	,	,
26374	398	26	and	and	CC
26374	398	27	add	add	VB
26374	398	28	1	1	CD
26374	398	29	pounded	pound	VBD
26374	398	30	soda	soda	NN
26374	398	31	cracker	cracker	NN
26374	398	32	and	and	CC
26374	398	33	a	a	DT
26374	398	34	little	little	JJ
26374	398	35	salt	salt	NN
26374	398	36	.	.	.
26374	399	1	Bake	bake	VB
26374	399	2	two	two	CD
26374	399	3	hours	hour	NNS
26374	399	4	in	in	IN
26374	399	5	a	a	DT
26374	399	6	moderate	moderate	JJ
26374	399	7	oven	oven	NN
26374	399	8	,	,	,
26374	399	9	and	and	CC
26374	399	10	a	a	DT
26374	399	11	rich	rich	JJ
26374	399	12	crust	crust	NN
26374	399	13	will	will	MD
26374	399	14	form	form	VB
26374	399	15	.	.	.
26374	400	1	Serve	serve	VB
26374	400	2	with	with	IN
26374	400	3	butter	butter	NN
26374	400	4	.	.	.
26374	401	1	=	=	NFP
26374	401	2	Celery	Celery	NNP
26374	401	3	Root.=	Root.=	NNP
26374	401	4	Pare	Pare	NNP
26374	401	5	and	and	CC
26374	401	6	boil	boil	VB
26374	401	7	till	till	IN
26374	401	8	tender	tender	NN
26374	401	9	in	in	IN
26374	401	10	salted	salt	VBN
26374	401	11	water	water	NN
26374	401	12	.	.	.
26374	402	1	Thicken	Thicken	NNP
26374	402	2	the	the	DT
26374	402	3	liquor	liquor	NN
26374	402	4	with	with	IN
26374	402	5	flour	flour	NN
26374	402	6	and	and	CC
26374	402	7	cream	cream	NN
26374	402	8	,	,	,
26374	402	9	or	or	CC
26374	402	10	milk	milk	NN
26374	402	11	,	,	,
26374	402	12	and	and	CC
26374	402	13	pour	pour	VB
26374	402	14	over	over	IN
26374	402	15	toast	toast	NN
26374	402	16	.	.	.
26374	403	1	Stewed	stew	VBN
26374	403	2	celery	celery	NN
26374	403	3	and	and	CC
26374	403	4	mushrooms	mushroom	NNS
26374	403	5	are	be	VBP
26374	403	6	served	serve	VBN
26374	403	7	in	in	IN
26374	403	8	the	the	DT
26374	403	9	same	same	JJ
26374	403	10	manner	manner	NN
26374	403	11	.	.	.
26374	404	1	=	=	NFP
26374	404	2	Stuffed	Stuffed	NNP
26374	404	3	Tomatoes	Tomatoes	NNPS
26374	404	4	--	--	:
26374	404	5	No	no	UH
26374	404	6	.	.	.
26374	405	1	1.=	1.=	CD
26374	405	2	Cut	cut	VB
26374	405	3	off	off	RP
26374	405	4	a	a	DT
26374	405	5	small	small	JJ
26374	405	6	piece	piece	NN
26374	405	7	of	of	IN
26374	405	8	the	the	DT
26374	405	9	top	top	NN
26374	405	10	;	;	:
26374	405	11	squeeze	squeeze	VB
26374	405	12	out	out	RP
26374	405	13	the	the	DT
26374	405	14	seeds	seed	NNS
26374	405	15	and	and	CC
26374	405	16	water	water	NN
26374	405	17	.	.	.
26374	406	1	Remove	remove	VB
26374	406	2	the	the	DT
26374	406	3	meat	meat	NN
26374	406	4	of	of	IN
26374	406	5	the	the	DT
26374	406	6	tomato	tomato	NN
26374	406	7	with	with	IN
26374	406	8	a	a	DT
26374	406	9	spoon	spoon	NN
26374	406	10	,	,	,
26374	406	11	without	without	IN
26374	406	12	breaking	break	VBG
26374	406	13	or	or	CC
26374	406	14	injuring	injure	VBG
26374	406	15	the	the	DT
26374	406	16	shape	shape	NN
26374	406	17	.	.	.
26374	407	1	Fry	fry	CD
26374	407	2	an	an	DT
26374	407	3	onion	onion	NN
26374	407	4	cut	cut	VBD
26374	407	5	fine	fine	RB
26374	407	6	,	,	,
26374	407	7	then	then	RB
26374	407	8	put	put	VB
26374	407	9	in	in	RB
26374	407	10	your	-PRON-	PRP$
26374	407	11	stuffing	stuffing	NN
26374	407	12	(	(	-LRB-
26374	407	13	sausage	sausage	NN
26374	407	14	meat	meat	NN
26374	407	15	,	,	,
26374	407	16	chicken	chicken	NN
26374	407	17	,	,	,
26374	407	18	veal	veal	NN
26374	407	19	or	or	CC
26374	407	20	beef	beef	NN
26374	407	21	hashed	hash	VBD
26374	407	22	fine	fine	RB
26374	407	23	)	)	-RRB-
26374	407	24	,	,	,
26374	407	25	salt	salt	NN
26374	407	26	,	,	,
26374	407	27	pepper	pepper	NN
26374	407	28	,	,	,
26374	407	29	parsley	parsley	NN
26374	407	30	and	and	CC
26374	407	31	a	a	DT
26374	407	32	little	little	JJ
26374	407	33	green	green	JJ
26374	407	34	pepper	pepper	NN
26374	407	35	,	,	,
26374	407	36	cut	cut	VBD
26374	407	37	fine	fine	JJ
26374	407	38	.	.	.
26374	408	1	To	to	IN
26374	408	2	this	this	DT
26374	408	3	add	add	VB
26374	408	4	all	all	PDT
26374	408	5	the	the	DT
26374	408	6	meat	meat	NN
26374	408	7	of	of	IN
26374	408	8	the	the	DT
26374	408	9	tomato	tomato	NN
26374	408	10	you	-PRON-	PRP
26374	408	11	removed	remove	VBD
26374	408	12	with	with	IN
26374	408	13	the	the	DT
26374	408	14	spoon	spoon	NN
26374	408	15	.	.	.
26374	409	1	When	when	WRB
26374	409	2	well	well	RB
26374	409	3	mixed	mixed	JJ
26374	409	4	and	and	CC
26374	409	5	cooked	cooked	JJ
26374	409	6	fill	fill	NN
26374	409	7	each	each	DT
26374	409	8	with	with	IN
26374	409	9	the	the	DT
26374	409	10	dressing	dressing	NN
26374	409	11	,	,	,
26374	409	12	on	on	IN
26374	409	13	top	top	JJ
26374	409	14	sprinkling	sprinkle	VBG
26374	409	15	toasted	toasted	JJ
26374	409	16	bread	bread	NN
26374	409	17	crumbs	crumb	NNS
26374	409	18	and	and	CC
26374	409	19	a	a	DT
26374	409	20	piece	piece	NN
26374	409	21	of	of	IN
26374	409	22	butter	butter	NN
26374	409	23	.	.	.
26374	410	1	Bake	bake	VB
26374	410	2	in	in	IN
26374	410	3	tins	tin	NNS
26374	410	4	.	.	.
26374	411	1	If	if	IN
26374	411	2	you	-PRON-	PRP
26374	411	3	use	use	VBP
26374	411	4	sausage	sausage	NN
26374	411	5	meat	meat	NN
26374	411	6	as	as	IN
26374	411	7	stuffing	stuff	VBG
26374	411	8	add	add	VB
26374	411	9	a	a	DT
26374	411	10	little	little	JJ
26374	411	11	bread	bread	NN
26374	411	12	soaked	soak	VBN
26374	411	13	in	in	IN
26374	411	14	water	water	NN
26374	411	15	and	and	CC
26374	411	16	squeezed	squeeze	VBD
26374	411	17	hard	hard	RB
26374	411	18	,	,	,
26374	411	19	so	so	IN
26374	411	20	that	that	IN
26374	411	21	it	-PRON-	PRP
26374	411	22	will	will	MD
26374	411	23	readily	readily	RB
26374	411	24	mix	mix	VB
26374	411	25	with	with	IN
26374	411	26	the	the	DT
26374	411	27	meat	meat	NN
26374	411	28	.	.	.
26374	412	1	=	=	NFP
26374	412	2	Stuffed	Stuffed	NNP
26374	412	3	Tomatoes	Tomatoes	NNPS
26374	412	4	--	--	:
26374	412	5	No	no	UH
26374	412	6	.	.	.
26374	413	1	2.=	2.=	CD
26374	413	2	Take	take	VB
26374	413	3	nice	nice	JJ
26374	413	4	,	,	,
26374	413	5	smooth	smooth	JJ
26374	413	6	tomatoes	tomato	NNS
26374	413	7	and	and	CC
26374	413	8	remove	remove	VB
26374	413	9	part	part	NN
26374	413	10	of	of	IN
26374	413	11	the	the	DT
26374	413	12	insides	inside	NNS
26374	413	13	.	.	.
26374	414	1	Chop	chop	NN
26374	414	2	1	1	CD
26374	414	3	small	small	JJ
26374	414	4	onion	onion	NN
26374	414	5	,	,	,
26374	414	6	2	2	CD
26374	414	7	green	green	JJ
26374	414	8	peppers	pepper	NNS
26374	414	9	and	and	CC
26374	414	10	some	some	DT
26374	414	11	of	of	IN
26374	414	12	the	the	DT
26374	414	13	tomato	tomato	NN
26374	414	14	that	that	WDT
26374	414	15	was	be	VBD
26374	414	16	removed	remove	VBN
26374	414	17	.	.	.
26374	415	1	Add	add	VB
26374	415	2	cracker	cracker	NN
26374	415	3	crumbs	crumb	VBZ
26374	415	4	and	and	CC
26374	415	5	soup	soup	VB
26374	415	6	stock	stock	NN
26374	415	7	to	to	TO
26374	415	8	moisten	moisten	VB
26374	415	9	.	.	.
26374	416	1	Fill	fill	VB
26374	416	2	the	the	DT
26374	416	3	tomatoes	tomato	NNS
26374	416	4	,	,	,
26374	416	5	adding	add	VBG
26374	416	6	a	a	DT
26374	416	7	small	small	JJ
26374	416	8	piece	piece	NN
26374	416	9	of	of	IN
26374	416	10	butter	butter	NN
26374	416	11	to	to	IN
26374	416	12	each	each	DT
26374	416	13	one	one	NN
26374	416	14	,	,	,
26374	416	15	and	and	CC
26374	416	16	bake	bake	VB
26374	416	17	from	from	IN
26374	416	18	ten	ten	CD
26374	416	19	to	to	IN
26374	416	20	fifteen	fifteen	CD
26374	416	21	minutes	minute	NNS
26374	416	22	.	.	.
26374	417	1	=	=	NFP
26374	417	2	Squash	Squash	NNP
26374	417	3	and	and	CC
26374	417	4	Corn	Corn	NNP
26374	417	5	(	(	-LRB-
26374	417	6	Spanish	Spanish	NNP
26374	417	7	style).=	style).=	NNP
26374	417	8	3	3	CD
26374	417	9	small	small	JJ
26374	417	10	summer	summer	NN
26374	417	11	squashes	squash	NNS
26374	417	12	,	,	,
26374	417	13	3	3	CD
26374	417	14	ears	ear	NNS
26374	417	15	of	of	IN
26374	417	16	corn	corn	NN
26374	417	17	.	.	.
26374	418	1	Chop	chop	NN
26374	418	2	squash	squash	NN
26374	418	3	and	and	CC
26374	418	4	cut	cut	VBD
26374	418	5	corn	corn	NN
26374	418	6	from	from	IN
26374	418	7	cobs	cobs	NN
26374	418	8	.	.	.
26374	419	1	Put	put	VB
26374	419	2	in	in	RP
26374	419	3	a	a	DT
26374	419	4	saucepan	saucepan	NN
26374	419	5	a	a	DT
26374	419	6	spoonful	spoonful	NN
26374	419	7	of	of	IN
26374	419	8	lard	lard	NN
26374	419	9	or	or	CC
26374	419	10	butter	butter	NN
26374	419	11	,	,	,
26374	419	12	and	and	CC
26374	419	13	when	when	WRB
26374	419	14	very	very	RB
26374	419	15	hot	hot	JJ
26374	419	16	an	an	DT
26374	419	17	onion	onion	NN
26374	419	18	;	;	:
26374	419	19	fry	fry	VB
26374	419	20	a	a	DT
26374	419	21	little	little	JJ
26374	419	22	and	and	CC
26374	419	23	add	add	VB
26374	419	24	the	the	DT
26374	419	25	corn	corn	NN
26374	419	26	and	and	CC
26374	419	27	squash	squash	NN
26374	419	28	,	,	,
26374	419	29	1	1	CD
26374	419	30	tomato	tomato	NN
26374	419	31	,	,	,
26374	419	32	1	1	CD
26374	419	33	green	green	JJ
26374	419	34	pepper	pepper	NN
26374	419	35	cut	cut	VBD
26374	419	36	small	small	JJ
26374	419	37	and	and	CC
26374	419	38	salt	salt	NN
26374	419	39	to	to	IN
26374	419	40	taste	taste	NN
26374	419	41	.	.	.
26374	420	1	Cover	cover	VB
26374	420	2	closely	closely	RB
26374	420	3	,	,	,
26374	420	4	and	and	CC
26374	420	5	stir	stir	VBP
26374	420	6	frequently	frequently	RB
26374	420	7	to	to	TO
26374	420	8	prevent	prevent	VB
26374	420	9	burning	burning	NN
26374	420	10	.	.	.
26374	421	1	=	=	NFP
26374	421	2	Stuffed	Stuffed	NNP
26374	421	3	Peppers	Peppers	NNPS
26374	421	4	--	--	:
26374	421	5	No	no	UH
26374	421	6	.	.	.
26374	422	1	1.=	1.=	CD
26374	422	2	Cut	cut	VB
26374	422	3	off	off	RP
26374	422	4	the	the	DT
26374	422	5	tops	top	NNS
26374	422	6	and	and	CC
26374	422	7	remove	remove	VB
26374	422	8	the	the	DT
26374	422	9	seeds	seed	NNS
26374	422	10	.	.	.
26374	423	1	Cut	cut	NN
26374	423	2	in	in	IN
26374	423	3	small	small	JJ
26374	423	4	pieces	piece	NNS
26374	423	5	8	8	CD
26374	423	6	or	or	CC
26374	423	7	10	10	CD
26374	423	8	tomatoes	tomato	NNS
26374	423	9	and	and	CC
26374	423	10	cook	cook	VB
26374	423	11	with	with	IN
26374	423	12	a	a	DT
26374	423	13	little	little	JJ
26374	423	14	butter	butter	NN
26374	423	15	and	and	CC
26374	423	16	onion	onion	NN
26374	423	17	until	until	IN
26374	423	18	tender	tender	NN
26374	423	19	.	.	.
26374	424	1	Add	add	VB
26374	424	2	some	some	DT
26374	424	3	rice	rice	NN
26374	424	4	boiled	boil	VBN
26374	424	5	in	in	IN
26374	424	6	water	water	NN
26374	424	7	or	or	CC
26374	424	8	stock	stock	NN
26374	424	9	(	(	-LRB-
26374	424	10	or	or	CC
26374	424	11	bread	bread	NN
26374	424	12	crumbs	crumb	NNS
26374	424	13	)	)	-RRB-
26374	424	14	,	,	,
26374	424	15	and	and	CC
26374	424	16	a	a	DT
26374	424	17	little	little	JJ
26374	424	18	salt	salt	NN
26374	424	19	,	,	,
26374	424	20	then	then	RB
26374	424	21	mix	mix	VB
26374	424	22	with	with	IN
26374	424	23	the	the	DT
26374	424	24	tomatoes	tomato	NNS
26374	424	25	.	.	.
26374	425	1	Add	add	VB
26374	425	2	a	a	DT
26374	425	3	little	little	JJ
26374	425	4	chopped	chopped	JJ
26374	425	5	celery	celery	NN
26374	425	6	,	,	,
26374	425	7	fill	fill	VB
26374	425	8	the	the	DT
26374	425	9	peppers	pepper	NNS
26374	425	10	,	,	,
26374	425	11	and	and	CC
26374	425	12	put	put	VBD
26374	425	13	a	a	DT
26374	425	14	little	little	JJ
26374	425	15	butter	butter	NN
26374	425	16	over	over	IN
26374	425	17	the	the	DT
26374	425	18	top	top	NN
26374	425	19	of	of	IN
26374	425	20	each	each	DT
26374	425	21	.	.	.
26374	426	1	Cook	cook	VB
26374	426	2	in	in	IN
26374	426	3	the	the	DT
26374	426	4	oven	oven	JJ
26374	426	5	twenty	twenty	CD
26374	426	6	minutes	minute	NNS
26374	426	7	and	and	CC
26374	426	8	serve	serve	VB
26374	426	9	at	at	IN
26374	426	10	once	once	RB
26374	426	11	.	.	.
26374	427	1	If	if	IN
26374	427	2	the	the	DT
26374	427	3	peppers	pepper	NNS
26374	427	4	are	be	VBP
26374	427	5	boiled	boil	VBN
26374	427	6	a	a	DT
26374	427	7	few	few	JJ
26374	427	8	minutes	minute	NNS
26374	427	9	first	first	RB
26374	427	10	,	,	,
26374	427	11	they	-PRON-	PRP
26374	427	12	will	will	MD
26374	427	13	retain	retain	VB
26374	427	14	their	-PRON-	PRP$
26374	427	15	bright	bright	JJ
26374	427	16	green	green	JJ
26374	427	17	color	color	NN
26374	427	18	.	.	.
26374	428	1	=	=	NFP
26374	428	2	Stuffed	Stuffed	NNP
26374	428	3	Peppers	Peppers	NNPS
26374	428	4	--	--	:
26374	428	5	No	no	UH
26374	428	6	.	.	.
26374	429	1	2.=	2.=	CD
26374	429	2	Crumb	crumb	JJ
26374	429	3	4	4	CD
26374	429	4	slices	slice	NNS
26374	429	5	of	of	IN
26374	429	6	bread	bread	NN
26374	429	7	and	and	CC
26374	429	8	wet	wet	JJ
26374	429	9	with	with	IN
26374	429	10	1/2	1/2	CD
26374	429	11	cup	cup	NN
26374	429	12	soup	soup	NN
26374	429	13	stock	stock	NN
26374	429	14	,	,	,
26374	429	15	small	small	JJ
26374	429	16	piece	piece	NN
26374	429	17	of	of	IN
26374	429	18	butter	butter	NN
26374	429	19	,	,	,
26374	429	20	pinch	pinch	NN
26374	429	21	of	of	IN
26374	429	22	salt	salt	NN
26374	429	23	,	,	,
26374	429	24	a	a	DT
26374	429	25	dash	dash	NN
26374	429	26	of	of	IN
26374	429	27	pepper	pepper	NN
26374	429	28	,	,	,
26374	429	29	seeds	seed	NNS
26374	429	30	of	of	IN
26374	429	31	the	the	DT
26374	429	32	pepper	pepper	NN
26374	429	33	and	and	CC
26374	429	34	a	a	DT
26374	429	35	tablespoonful	tablespoonful	NN
26374	429	36	of	of	IN
26374	429	37	the	the	DT
26374	429	38	chopped	chop	VBN
26374	429	39	rind	rind	NN
26374	429	40	.	.	.
26374	430	1	Place	place	NN
26374	430	2	in	in	IN
26374	430	3	baking	bake	VBG
26374	430	4	plate	plate	NN
26374	430	5	with	with	IN
26374	430	6	very	very	RB
26374	430	7	little	little	JJ
26374	430	8	water	water	NN
26374	430	9	,	,	,
26374	430	10	and	and	CC
26374	430	11	bake	bake	VB
26374	430	12	fifteen	fifteen	JJ
26374	430	13	minutes	minute	NNS
26374	430	14	in	in	IN
26374	430	15	a	a	DT
26374	430	16	quick	quick	JJ
26374	430	17	oven	oven	NN
26374	430	18	.	.	.
26374	431	1	This	this	DT
26374	431	2	mixture	mixture	NN
26374	431	3	will	will	MD
26374	431	4	fill	fill	VB
26374	431	5	six	six	CD
26374	431	6	peppers	pepper	NNS
26374	431	7	.	.	.
26374	432	1	[	[	-LRB-
26374	432	2	Illustration	illustration	NN
26374	432	3	]	]	-RRB-
26374	432	4	BREAD	BREAD	NNP
26374	432	5	.	.	.
26374	433	1	=	=	NFP
26374	433	2	Brown	Brown	NNP
26374	433	3	Bread	Bread	NNP
26374	433	4	--	--	:
26374	433	5	No	no	UH
26374	433	6	.	.	.
26374	434	1	1.=	1.=	CD
26374	434	2	2	2	CD
26374	434	3	cups	cup	NNS
26374	434	4	Indian	indian	JJ
26374	434	5	meal	meal	NN
26374	434	6	,	,	,
26374	434	7	2	2	CD
26374	434	8	cups	cup	NNS
26374	434	9	rye	rye	NNP
26374	434	10	meal	meal	NN
26374	434	11	,	,	,
26374	434	12	1	1	CD
26374	434	13	cup	cup	NN
26374	434	14	flour	flour	NN
26374	434	15	,	,	,
26374	434	16	1	1	CD
26374	434	17	cup	cup	NN
26374	434	18	molasses	molasse	NNS
26374	434	19	,	,	,
26374	434	20	2	2	CD
26374	434	21	teaspoonfuls	teaspoonful	NNS
26374	434	22	saleratus	saleratus	JJ
26374	434	23	and	and	CC
26374	434	24	sour	sour	JJ
26374	434	25	milk	milk	NN
26374	434	26	enough	enough	JJ
26374	434	27	to	to	TO
26374	434	28	make	make	VB
26374	434	29	it	-PRON-	PRP
26374	434	30	the	the	DT
26374	434	31	consistency	consistency	NN
26374	434	32	of	of	IN
26374	434	33	Indian	indian	JJ
26374	434	34	cake	cake	NN
26374	434	35	.	.	.
26374	435	1	Put	put	VB
26374	435	2	some	some	DT
26374	435	3	of	of	IN
26374	435	4	the	the	DT
26374	435	5	saleratus	saleratus	NN
26374	435	6	in	in	IN
26374	435	7	the	the	DT
26374	435	8	molasses	molasse	NNS
26374	435	9	and	and	CC
26374	435	10	stir	stir	VB
26374	435	11	till	till	IN
26374	435	12	it	-PRON-	PRP
26374	435	13	foams	foam	VBZ
26374	435	14	.	.	.
26374	436	1	Put	put	VB
26374	436	2	the	the	DT
26374	436	3	remainder	remainder	NN
26374	436	4	in	in	IN
26374	436	5	the	the	DT
26374	436	6	sour	sour	JJ
26374	436	7	milk	milk	NN
26374	436	8	.	.	.
26374	437	1	Boil	Boil	NNP
26374	437	2	three	three	CD
26374	437	3	hours	hour	NNS
26374	437	4	.	.	.
26374	438	1	Remove	remove	VB
26374	438	2	from	from	IN
26374	438	3	the	the	DT
26374	438	4	pan	pan	NN
26374	438	5	,	,	,
26374	438	6	place	place	NN
26374	438	7	on	on	IN
26374	438	8	a	a	DT
26374	438	9	tin	tin	NN
26374	438	10	and	and	CC
26374	438	11	bake	bake	VB
26374	438	12	fifteen	fifteen	JJ
26374	438	13	minutes	minute	NNS
26374	438	14	,	,	,
26374	438	15	to	to	TO
26374	438	16	dry	dry	VB
26374	438	17	off	off	RP
26374	438	18	the	the	DT
26374	438	19	steam	steam	NN
26374	438	20	.	.	.
26374	439	1	=	=	NFP
26374	439	2	Brown	Brown	NNP
26374	439	3	Bread	Bread	NNP
26374	439	4	--	--	:
26374	439	5	No	no	UH
26374	439	6	.	.	.
26374	440	1	2.=	2.=	CD
26374	440	2	3	3	CD
26374	440	3	cups	cup	NNS
26374	440	4	corn	corn	NN
26374	440	5	meal	meal	NN
26374	440	6	,	,	,
26374	440	7	3	3	CD
26374	440	8	cups	cup	NNS
26374	440	9	of	of	IN
26374	440	10	Graham	Graham	NNP
26374	440	11	meal	meal	NN
26374	440	12	,	,	,
26374	440	13	2/3	2/3	CD
26374	440	14	cup	cup	NN
26374	440	15	syrup	syrup	NN
26374	440	16	,	,	,
26374	440	17	1	1	CD
26374	440	18	teaspoonful	teaspoonful	JJ
26374	440	19	soda	soda	NN
26374	440	20	,	,	,
26374	440	21	and	and	CC
26374	440	22	salt	salt	NN
26374	440	23	to	to	IN
26374	440	24	taste	taste	NN
26374	440	25	.	.	.
26374	441	1	Sufficient	sufficient	JJ
26374	441	2	milk	milk	NN
26374	441	3	to	to	TO
26374	441	4	make	make	VB
26374	441	5	a	a	DT
26374	441	6	thin	thin	JJ
26374	441	7	batter	batter	NN
26374	441	8	.	.	.
26374	442	1	Boil	Boil	NNP
26374	442	2	three	three	CD
26374	442	3	hours	hour	NNS
26374	442	4	.	.	.
26374	443	1	=	=	NFP
26374	443	2	Brown	Brown	NNP
26374	443	3	Bread	Bread	NNP
26374	443	4	--	--	:
26374	443	5	No	no	UH
26374	443	6	.	.	.
26374	444	1	3.=	3.=	NNP
26374	444	2	2	2	CD
26374	444	3	cups	cup	NNS
26374	444	4	Indian	indian	JJ
26374	444	5	meal	meal	NN
26374	444	6	,	,	,
26374	444	7	1	1	CD
26374	444	8	cup	cup	NNP
26374	444	9	rye	rye	NNP
26374	444	10	meal	meal	NNP
26374	444	11	,	,	,
26374	444	12	1	1	CD
26374	444	13	cup	cup	NN
26374	444	14	molasses	molasse	NNS
26374	444	15	,	,	,
26374	444	16	1	1	CD
26374	444	17	cup	cup	NN
26374	444	18	sour	sour	JJ
26374	444	19	milk	milk	NN
26374	444	20	,	,	,
26374	444	21	2	2	CD
26374	444	22	cups	cup	NNS
26374	444	23	sweet	sweet	JJ
26374	444	24	milk	milk	NN
26374	444	25	,	,	,
26374	444	26	pinch	pinch	NN
26374	444	27	of	of	IN
26374	444	28	soda	soda	NN
26374	444	29	,	,	,
26374	444	30	and	and	CC
26374	444	31	salt	salt	NN
26374	444	32	to	to	IN
26374	444	33	taste	taste	NN
26374	444	34	.	.	.
26374	445	1	Steam	steam	NN
26374	445	2	four	four	CD
26374	445	3	hours	hour	NNS
26374	445	4	.	.	.
26374	446	1	=	=	NFP
26374	446	2	Muffins	muffin	NNS
26374	446	3	--	--	:
26374	446	4	No	no	UH
26374	446	5	.	.	.
26374	447	1	1.=	1.=	CD
26374	447	2	2	2	CD
26374	447	3	eggs	egg	NNS
26374	447	4	,	,	,
26374	447	5	well	well	RB
26374	447	6	beaten	beat	VBN
26374	447	7	,	,	,
26374	447	8	2	2	CD
26374	447	9	teaspoonfuls	teaspoonfuls	NNP
26374	447	10	sugar	sugar	NN
26374	447	11	,	,	,
26374	447	12	2	2	CD
26374	447	13	teaspoonfuls	teaspoonful	NNS
26374	447	14	butter	butter	NN
26374	447	15	,	,	,
26374	447	16	2	2	CD
26374	447	17	cups	cup	NNS
26374	447	18	milk	milk	NN
26374	447	19	,	,	,
26374	447	20	4	4	CD
26374	447	21	cups	cup	NNS
26374	447	22	flour	flour	NN
26374	447	23	,	,	,
26374	447	24	2	2	CD
26374	447	25	teaspoonfuls	teaspoonful	NNS
26374	447	26	baking	baking	NN
26374	447	27	powder	powder	NN
26374	447	28	,	,	,
26374	447	29	pinch	pinch	NN
26374	447	30	of	of	IN
26374	447	31	salt	salt	NN
26374	447	32	(	(	-LRB-
26374	447	33	baking	bake	VBG
26374	447	34	powder	powder	NN
26374	447	35	and	and	CC
26374	447	36	salt	salt	NN
26374	447	37	sifted	sift	VBN
26374	447	38	with	with	IN
26374	447	39	flour	flour	NN
26374	447	40	)	)	-RRB-
26374	447	41	.	.	.
26374	448	1	Bake	bake	VB
26374	448	2	in	in	RP
26374	448	3	a	a	DT
26374	448	4	quick	quick	JJ
26374	448	5	oven	oven	NN
26374	448	6	.	.	.
26374	449	1	=	=	NFP
26374	449	2	Muffins	muffin	NNS
26374	449	3	--	--	:
26374	449	4	No	no	UH
26374	449	5	.	.	.
26374	450	1	2.=	2.=	CD
26374	450	2	1	1	CD
26374	450	3	-	-	SYM
26374	450	4	1/2	1/2	CD
26374	450	5	cups	cup	NNS
26374	450	6	flour	flour	NN
26374	450	7	,	,	,
26374	450	8	scant	scant	JJ
26374	450	9	cup	cup	NN
26374	450	10	milk	milk	NN
26374	450	11	,	,	,
26374	450	12	1	1	CD
26374	450	13	teaspoon	teaspoon	NN
26374	450	14	cream	cream	NN
26374	450	15	of	of	IN
26374	450	16	tartar	tartar	NN
26374	450	17	,	,	,
26374	450	18	1/2	1/2	CD
26374	450	19	teaspoon	teaspoon	NN
26374	450	20	soda	soda	NN
26374	450	21	,	,	,
26374	450	22	1	1	CD
26374	450	23	tablespoon	tablespoon	NN
26374	450	24	butter	butter	NN
26374	450	25	melted	melt	VBN
26374	450	26	,	,	,
26374	450	27	but	but	CC
26374	450	28	not	not	RB
26374	450	29	oily	oily	RB
26374	450	30	,	,	,
26374	450	31	1	1	CD
26374	450	32	tablespoon	tablespoon	NN
26374	450	33	sugar	sugar	NN
26374	450	34	,	,	,
26374	450	35	1	1	CD
26374	450	36	egg	egg	NN
26374	450	37	.	.	.
26374	451	1	Add	add	VB
26374	451	2	butter	butter	NN
26374	451	3	the	the	DT
26374	451	4	last	last	JJ
26374	451	5	thing	thing	NN
26374	451	6	.	.	.
26374	452	1	=	=	NFP
26374	452	2	Raised	raise	VBN
26374	452	3	Muffins.=	Muffins.=	NNP
26374	452	4	1	1	CD
26374	452	5	pint	pint	NN
26374	452	6	milk	milk	NN
26374	452	7	,	,	,
26374	452	8	scalded	scald	VBN
26374	452	9	,	,	,
26374	452	10	and	and	CC
26374	452	11	a	a	DT
26374	452	12	small	small	JJ
26374	452	13	piece	piece	NN
26374	452	14	of	of	IN
26374	452	15	butter	butter	NN
26374	452	16	.	.	.
26374	453	1	When	when	WRB
26374	453	2	cool	cool	JJ
26374	453	3	,	,	,
26374	453	4	add	add	VB
26374	453	5	a	a	DT
26374	453	6	little	little	JJ
26374	453	7	salt	salt	NN
26374	453	8	,	,	,
26374	453	9	1	1	CD
26374	453	10	tablespoon	tablespoon	NN
26374	453	11	sugar	sugar	NN
26374	453	12	,	,	,
26374	453	13	1/2	1/2	CD
26374	453	14	cake	cake	NN
26374	453	15	compressed	compress	VBN
26374	453	16	yeast	yeast	NN
26374	453	17	,	,	,
26374	453	18	1	1	CD
26374	453	19	egg	egg	NN
26374	453	20	,	,	,
26374	453	21	and	and	CC
26374	453	22	sufficient	sufficient	JJ
26374	453	23	flour	flour	NN
26374	453	24	to	to	TO
26374	453	25	make	make	VB
26374	453	26	a	a	DT
26374	453	27	stiff	stiff	JJ
26374	453	28	batter	batter	NN
26374	453	29	.	.	.
26374	454	1	When	when	WRB
26374	454	2	raised	raise	VBN
26374	454	3	bake	bake	NN
26374	454	4	in	in	IN
26374	454	5	muffin	muffin	NNP
26374	454	6	rings	ring	NNS
26374	454	7	.	.	.
26374	455	1	=	=	NFP
26374	455	2	English	English	NNP
26374	455	3	Muffins.=	Muffins.=	NNP
26374	455	4	4	4	CD
26374	455	5	cups	cup	NNS
26374	455	6	flour	flour	NN
26374	455	7	,	,	,
26374	455	8	2	2	CD
26374	455	9	teaspoonfuls	teaspoonfuls	NNP
26374	455	10	sugar	sugar	NN
26374	455	11	,	,	,
26374	455	12	2	2	CD
26374	455	13	teaspoonfuls	teaspoonful	NNS
26374	455	14	butter	butter	NN
26374	455	15	,	,	,
26374	455	16	1	1	CD
26374	455	17	cup	cup	NN
26374	455	18	boiled	boil	VBN
26374	455	19	milk	milk	NN
26374	455	20	,	,	,
26374	455	21	1/2	1/2	CD
26374	455	22	cup	cup	NN
26374	455	23	liquid	liquid	NN
26374	455	24	yeast	yeast	NN
26374	455	25	.	.	.
26374	456	1	Set	Set	VBN
26374	456	2	to	to	TO
26374	456	3	rise	rise	VB
26374	456	4	over	over	IN
26374	456	5	night	night	NN
26374	456	6	;	;	:
26374	456	7	in	in	IN
26374	456	8	the	the	DT
26374	456	9	morning	morning	NN
26374	456	10	roll	roll	NN
26374	456	11	out	out	RP
26374	456	12	three	three	CD
26374	456	13	-	-	HYPH
26374	456	14	fourths	fourth	NNS
26374	456	15	of	of	IN
26374	456	16	an	an	DT
26374	456	17	inch	inch	NN
26374	456	18	thick	thick	JJ
26374	456	19	;	;	:
26374	456	20	cut	cut	VBN
26374	456	21	with	with	IN
26374	456	22	biscuit	biscuit	NN
26374	456	23	-	-	HYPH
26374	456	24	cutter	cutter	NN
26374	456	25	,	,	,
26374	456	26	and	and	CC
26374	456	27	allow	allow	VB
26374	456	28	time	time	NN
26374	456	29	to	to	TO
26374	456	30	rise	rise	VB
26374	456	31	again	again	RB
26374	456	32	;	;	:
26374	456	33	then	then	RB
26374	456	34	cook	cook	VB
26374	456	35	on	on	IN
26374	456	36	a	a	DT
26374	456	37	griddle	griddle	NN
26374	456	38	on	on	IN
26374	456	39	top	top	NN
26374	456	40	of	of	IN
26374	456	41	stove	stove	NN
26374	456	42	,	,	,
26374	456	43	turning	turn	VBG
26374	456	44	as	as	IN
26374	456	45	hot	hot	JJ
26374	456	46	cakes	cake	NNS
26374	456	47	.	.	.
26374	457	1	It	-PRON-	PRP
26374	457	2	improves	improve	VBZ
26374	457	3	them	-PRON-	PRP
26374	457	4	to	to	TO
26374	457	5	flour	flour	VB
26374	457	6	the	the	DT
26374	457	7	board	board	NN
26374	457	8	with	with	IN
26374	457	9	corn	corn	NN
26374	457	10	meal	meal	NN
26374	457	11	.	.	.
26374	458	1	=	=	NFP
26374	458	2	Corn	Corn	NNP
26374	458	3	Bread	Bread	NNP
26374	458	4	--	--	:
26374	458	5	No	no	UH
26374	458	6	.	.	.
26374	459	1	1.=	1.=	CD
26374	459	2	2	2	CD
26374	459	3	-	-	SYM
26374	459	4	1/2	1/2	CD
26374	459	5	cups	cup	NNS
26374	459	6	flour	flour	NN
26374	459	7	,	,	,
26374	459	8	1/2	1/2	CD
26374	459	9	cup	cup	NN
26374	459	10	meal	meal	NN
26374	459	11	,	,	,
26374	459	12	1	1	CD
26374	459	13	cup	cup	NN
26374	459	14	milk	milk	NN
26374	459	15	,	,	,
26374	459	16	3	3	CD
26374	459	17	eggs	egg	NNS
26374	459	18	,	,	,
26374	459	19	beaten	beat	VBN
26374	459	20	separately	separately	RB
26374	459	21	,	,	,
26374	459	22	2	2	CD
26374	459	23	tablespoons	tablespoon	NNS
26374	459	24	butter	butter	NN
26374	459	25	before	before	IN
26374	459	26	melting	melt	VBG
26374	459	27	,	,	,
26374	459	28	3	3	CD
26374	459	29	teaspoons	teaspoon	NNS
26374	459	30	baking	bake	VBG
26374	459	31	powder	powder	NN
26374	459	32	,	,	,
26374	459	33	2	2	CD
26374	459	34	heaping	heaping	NN
26374	459	35	tablespoons	tablespoon	NNS
26374	459	36	sugar	sugar	NN
26374	459	37	,	,	,
26374	459	38	a	a	DT
26374	459	39	little	little	JJ
26374	459	40	salt	salt	NN
26374	459	41	.	.	.
26374	460	1	=	=	NFP
26374	460	2	Corn	Corn	NNP
26374	460	3	Bread	Bread	NNP
26374	460	4	--	--	:
26374	460	5	No	no	UH
26374	460	6	.	.	.
26374	461	1	2.=	2.=	CD
26374	461	2	1	1	CD
26374	461	3	cup	cup	NN
26374	461	4	corn	corn	NN
26374	461	5	meal	meal	NN
26374	461	6	,	,	,
26374	461	7	1/2	1/2	CD
26374	461	8	cup	cup	NN
26374	461	9	flour	flour	NN
26374	461	10	,	,	,
26374	461	11	1	1	CD
26374	461	12	spoon	spoon	NN
26374	461	13	sugar	sugar	NN
26374	461	14	,	,	,
26374	461	15	1	1	CD
26374	461	16	spoon	spoon	NN
26374	461	17	salt	salt	NN
26374	461	18	,	,	,
26374	461	19	1	1	CD
26374	461	20	small	small	JJ
26374	461	21	spoon	spoon	NN
26374	461	22	soda	soda	NN
26374	461	23	,	,	,
26374	461	24	2	2	CD
26374	461	25	small	small	JJ
26374	461	26	spoons	spoon	NNS
26374	461	27	cream	cream	NN
26374	461	28	of	of	IN
26374	461	29	tartar	tartar	NN
26374	461	30	,	,	,
26374	461	31	1	1	CD
26374	461	32	egg	egg	NN
26374	461	33	,	,	,
26374	461	34	enough	enough	JJ
26374	461	35	milk	milk	NN
26374	461	36	to	to	TO
26374	461	37	make	make	VB
26374	461	38	a	a	DT
26374	461	39	thin	thin	JJ
26374	461	40	batter	batter	NN
26374	461	41	.	.	.
26374	462	1	Add	add	VB
26374	462	2	melted	melted	JJ
26374	462	3	butter	butter	NN
26374	462	4	at	at	IN
26374	462	5	the	the	DT
26374	462	6	last	last	JJ
26374	462	7	.	.	.
26374	463	1	=	=	NFP
26374	463	2	Corn	Corn	NNP
26374	463	3	Meal	Meal	NNP
26374	463	4	Muffins.=	muffins.=	NN
26374	463	5	1	1	CD
26374	463	6	pint	pint	NN
26374	463	7	milk	milk	NN
26374	463	8	,	,	,
26374	463	9	1/2	1/2	CD
26374	463	10	pint	pint	NN
26374	463	11	Indian	indian	JJ
26374	463	12	meal	meal	NN
26374	463	13	,	,	,
26374	463	14	4	4	CD
26374	463	15	eggs	egg	NNS
26374	463	16	,	,	,
26374	463	17	1	1	CD
26374	463	18	tablespoonful	tablespoonful	JJ
26374	463	19	butter	butter	NN
26374	463	20	,	,	,
26374	463	21	salt	salt	NN
26374	463	22	,	,	,
26374	463	23	and	and	CC
26374	463	24	1	1	CD
26374	463	25	teaspoonful	teaspoonful	JJ
26374	463	26	sugar	sugar	NN
26374	463	27	.	.	.
26374	464	1	Pour	pour	VB
26374	464	2	the	the	DT
26374	464	3	milk	milk	NN
26374	464	4	boiling	boil	VBG
26374	464	5	on	on	IN
26374	464	6	the	the	DT
26374	464	7	meal	meal	NN
26374	464	8	.	.	.
26374	465	1	When	when	WRB
26374	465	2	cool	cool	JJ
26374	465	3	add	add	VBP
26374	465	4	the	the	DT
26374	465	5	butter	butter	NN
26374	465	6	melted	melt	VBN
26374	465	7	,	,	,
26374	465	8	salt	salt	NN
26374	465	9	,	,	,
26374	465	10	sugar	sugar	NN
26374	465	11	and	and	CC
26374	465	12	yolks	yolk	NNS
26374	465	13	of	of	IN
26374	465	14	eggs	egg	NNS
26374	465	15	;	;	,
26374	465	16	lastly	lastly	RB
26374	465	17	,	,	,
26374	465	18	the	the	DT
26374	465	19	whites	white	NNS
26374	465	20	,	,	,
26374	465	21	well	well	RB
26374	465	22	beaten	beat	VBN
26374	465	23	.	.	.
26374	466	1	Bake	bake	VB
26374	466	2	in	in	RP
26374	466	3	a	a	DT
26374	466	4	well	well	RB
26374	466	5	-	-	HYPH
26374	466	6	heated	heated	JJ
26374	466	7	oven	oven	NN
26374	466	8	.	.	.
26374	467	1	=	=	NFP
26374	467	2	Rice	Rice	NNP
26374	467	3	Corn	Corn	NNP
26374	467	4	Bread.=	bread.=	NN
26374	467	5	1	1	CD
26374	467	6	cup	cup	NN
26374	467	7	of	of	IN
26374	467	8	mashed	mashed	JJ
26374	467	9	boiled	boil	VBN
26374	467	10	rice	rice	NN
26374	467	11	,	,	,
26374	467	12	1	1	CD
26374	467	13	cup	cup	NN
26374	467	14	of	of	IN
26374	467	15	corn	corn	NN
26374	467	16	meal	meal	NN
26374	467	17	,	,	,
26374	467	18	2	2	CD
26374	467	19	eggs	egg	NNS
26374	467	20	,	,	,
26374	467	21	well	well	RB
26374	467	22	beaten	beat	VBN
26374	467	23	,	,	,
26374	467	24	1/2	1/2	CD
26374	467	25	teaspoon	teaspoon	NN
26374	467	26	of	of	IN
26374	467	27	salt	salt	NN
26374	467	28	,	,	,
26374	467	29	1	1	CD
26374	467	30	teaspoon	teaspoon	NN
26374	467	31	of	of	IN
26374	467	32	butter	butter	NN
26374	467	33	,	,	,
26374	467	34	1	1	CD
26374	467	35	teaspoon	teaspoon	NN
26374	467	36	of	of	IN
26374	467	37	baking	baking	NN
26374	467	38	powder	powder	NN
26374	467	39	,	,	,
26374	467	40	sufficient	sufficient	JJ
26374	467	41	milk	milk	NN
26374	467	42	to	to	TO
26374	467	43	make	make	VB
26374	467	44	a	a	DT
26374	467	45	thin	thin	JJ
26374	467	46	batter	batter	NN
26374	467	47	.	.	.
26374	468	1	=	=	NFP
26374	468	2	Rice	Rice	NNP
26374	468	3	Bread.=	Bread.=	NNP
26374	468	4	1	1	CD
26374	468	5	pint	pint	NN
26374	468	6	rice	rice	NN
26374	468	7	flour	flour	NN
26374	468	8	,	,	,
26374	468	9	1	1	CD
26374	468	10	pint	pint	NN
26374	468	11	milk	milk	NN
26374	468	12	,	,	,
26374	468	13	2	2	CD
26374	468	14	eggs	egg	NNS
26374	468	15	,	,	,
26374	468	16	2	2	CD
26374	468	17	tablespoons	tablespoon	NNS
26374	468	18	wheat	wheat	NN
26374	468	19	flour	flour	NN
26374	468	20	,	,	,
26374	468	21	1	1	CD
26374	468	22	-	-	SYM
26374	468	23	1/2	1/2	CD
26374	468	24	butter	butter	NN
26374	468	25	and	and	CC
26374	468	26	1	1	CD
26374	468	27	-	-	SYM
26374	468	28	1/2	1/2	CD
26374	468	29	teaspoons	teaspoon	NNS
26374	468	30	baking	bake	VBG
26374	468	31	powder	powder	NN
26374	468	32	.	.	.
26374	469	1	Bake	bake	VB
26374	469	2	in	in	IN
26374	469	3	shallow	shallow	JJ
26374	469	4	pans	pan	NNS
26374	469	5	from	from	IN
26374	469	6	twenty	twenty	CD
26374	469	7	minutes	minute	NNS
26374	469	8	to	to	IN
26374	469	9	half	half	JJ
26374	469	10	-	-	HYPH
26374	469	11	hour	hour	NN
26374	469	12	.	.	.
26374	470	1	=	=	NFP
26374	470	2	Breakfast	Breakfast	NNP
26374	470	3	Gems.=	Gems.=	NNP
26374	470	4	1	1	CD
26374	470	5	egg	egg	NN
26374	470	6	,	,	,
26374	470	7	1	1	CD
26374	470	8	scant	scant	JJ
26374	470	9	cup	cup	NN
26374	470	10	milk	milk	NN
26374	470	11	,	,	,
26374	470	12	1	1	CD
26374	470	13	scant	scant	JJ
26374	470	14	cup	cup	NN
26374	470	15	flour	flour	NN
26374	470	16	,	,	,
26374	470	17	1/2	1/2	CD
26374	470	18	teaspoon	teaspoon	NN
26374	470	19	baking	baking	NN
26374	470	20	powder	powder	NN
26374	470	21	.	.	.
26374	471	1	Beat	beat	VB
26374	471	2	the	the	DT
26374	471	3	white	white	NN
26374	471	4	of	of	IN
26374	471	5	the	the	DT
26374	471	6	egg	egg	NN
26374	471	7	to	to	IN
26374	471	8	a	a	DT
26374	471	9	stiff	stiff	JJ
26374	471	10	froth	froth	NN
26374	471	11	and	and	CC
26374	471	12	stir	stir	VB
26374	471	13	in	in	IN
26374	471	14	last	last	JJ
26374	471	15	.	.	.
26374	472	1	Bake	bake	VB
26374	472	2	in	in	RP
26374	472	3	long	long	JJ
26374	472	4	gem	gem	NN
26374	472	5	pans	pan	NNS
26374	472	6	,	,	,
26374	472	7	having	have	VBG
26374	472	8	them	-PRON-	PRP
26374	472	9	very	very	RB
26374	472	10	hot	hot	JJ
26374	472	11	before	before	IN
26374	472	12	putting	put	VBG
26374	472	13	mixture	mixture	NN
26374	472	14	in	in	RP
26374	472	15	.	.	.
26374	473	1	=	=	NFP
26374	473	2	Coffee	coffee	NN
26374	473	3	Cake.=	Cake.=	NNP
26374	473	4	2	2	CD
26374	473	5	cups	cup	NNS
26374	473	6	flour	flour	NN
26374	473	7	,	,	,
26374	473	8	pinch	pinch	NN
26374	473	9	of	of	IN
26374	473	10	salt	salt	NN
26374	473	11	,	,	,
26374	473	12	1/2	1/2	CD
26374	473	13	cake	cake	NN
26374	473	14	compressed	compress	VBN
26374	473	15	yeast	yeast	NN
26374	473	16	.	.	.
26374	474	1	Make	make	VB
26374	474	2	a	a	DT
26374	474	3	sponge	sponge	NN
26374	474	4	and	and	CC
26374	474	5	rise	rise	VB
26374	474	6	till	till	IN
26374	474	7	morning	morning	NN
26374	474	8	,	,	,
26374	474	9	then	then	RB
26374	474	10	add	add	VB
26374	474	11	2	2	CD
26374	474	12	eggs	egg	NNS
26374	474	13	,	,	,
26374	474	14	1	1	CD
26374	474	15	cup	cup	NN
26374	474	16	sugar	sugar	NN
26374	474	17	,	,	,
26374	474	18	a	a	DT
26374	474	19	little	little	RB
26374	474	20	melted	melted	JJ
26374	474	21	butter	butter	NN
26374	474	22	,	,	,
26374	474	23	1	1	CD
26374	474	24	cup	cup	NN
26374	474	25	flour	flour	NN
26374	474	26	.	.	.
26374	475	1	Set	Set	VBN
26374	475	2	to	to	TO
26374	475	3	rise	rise	VB
26374	475	4	till	till	IN
26374	475	5	11:30	11:30	CD
26374	475	6	o'clock	o'clock	NN
26374	475	7	.	.	.
26374	476	1	Sprinkle	sprinkle	VB
26374	476	2	sugar	sugar	NN
26374	476	3	and	and	CC
26374	476	4	cinnamon	cinnamon	NN
26374	476	5	on	on	IN
26374	476	6	top	top	NN
26374	476	7	,	,	,
26374	476	8	and	and	CC
26374	476	9	bake	bake	NN
26374	476	10	.	.	.
26374	477	1	=	=	NFP
26374	477	2	Parker	Parker	NNP
26374	477	3	House	House	NNP
26374	477	4	Rolls.=	Rolls.=	NNP
26374	477	5	2	2	CD
26374	477	6	quarts	quart	NNS
26374	477	7	of	of	IN
26374	477	8	flour	flour	NN
26374	477	9	,	,	,
26374	477	10	make	make	VB
26374	477	11	a	a	DT
26374	477	12	hole	hole	NN
26374	477	13	in	in	IN
26374	477	14	the	the	DT
26374	477	15	center	center	NN
26374	477	16	,	,	,
26374	477	17	and	and	CC
26374	477	18	put	put	VBD
26374	477	19	in	in	RP
26374	477	20	a	a	DT
26374	477	21	small	small	JJ
26374	477	22	teaspoonful	teaspoonful	NN
26374	477	23	of	of	IN
26374	477	24	salt	salt	NN
26374	477	25	,	,	,
26374	477	26	1	1	CD
26374	477	27	tablespoonful	tablespoonful	JJ
26374	477	28	sugar	sugar	NN
26374	477	29	,	,	,
26374	477	30	1	1	CD
26374	477	31	tablespoonful	tablespoonful	JJ
26374	477	32	butter	butter	NN
26374	477	33	,	,	,
26374	477	34	1	1	CD
26374	477	35	pint	pint	NN
26374	477	36	of	of	IN
26374	477	37	milk	milk	NN
26374	477	38	boiled	boil	VBN
26374	477	39	,	,	,
26374	477	40	but	but	CC
26374	477	41	cold	cold	JJ
26374	477	42	,	,	,
26374	477	43	1/2	1/2	CD
26374	477	44	cup	cup	NN
26374	477	45	yeast	yeast	NN
26374	477	46	,	,	,
26374	477	47	and	and	CC
26374	477	48	let	let	VB
26374	477	49	rise	rise	NN
26374	477	50	over	over	IN
26374	477	51	night	night	NN
26374	477	52	.	.	.
26374	478	1	In	in	IN
26374	478	2	the	the	DT
26374	478	3	morning	morning	NN
26374	478	4	knead	knead	NN
26374	478	5	fifteen	fifteen	CD
26374	478	6	minutes	minute	NNS
26374	478	7	,	,	,
26374	478	8	let	let	VB
26374	478	9	rise	rise	VB
26374	478	10	again	again	RB
26374	478	11	,	,	,
26374	478	12	roll	roll	VB
26374	478	13	thin	thin	JJ
26374	478	14	,	,	,
26374	478	15	cut	cut	VBN
26374	478	16	round	round	NN
26374	478	17	,	,	,
26374	478	18	put	put	VB
26374	478	19	a	a	DT
26374	478	20	little	little	JJ
26374	478	21	butter	butter	NN
26374	478	22	on	on	IN
26374	478	23	one	one	CD
26374	478	24	-	-	HYPH
26374	478	25	half	half	NN
26374	478	26	,	,	,
26374	478	27	double	double	JJ
26374	478	28	over	over	IN
26374	478	29	and	and	CC
26374	478	30	bake	bake	VB
26374	478	31	.	.	.
26374	479	1	=	=	NFP
26374	479	2	French	french	JJ
26374	479	3	Rolls.=	Rolls.=	NNP
26374	479	4	1	1	CD
26374	479	5	pint	pint	NN
26374	479	6	of	of	IN
26374	479	7	scalded	scalded	JJ
26374	479	8	milk	milk	NN
26374	479	9	,	,	,
26374	479	10	let	let	VB
26374	479	11	cool	cool	JJ
26374	479	12	,	,	,
26374	479	13	then	then	RB
26374	479	14	add	add	VB
26374	479	15	2/3	2/3	CD
26374	479	16	cup	cup	NN
26374	479	17	of	of	IN
26374	479	18	yeast	yeast	NN
26374	479	19	,	,	,
26374	479	20	1/2	1/2	CD
26374	479	21	cup	cup	NN
26374	479	22	sugar	sugar	NN
26374	479	23	,	,	,
26374	479	24	2	2	CD
26374	479	25	quarts	quart	NNS
26374	479	26	flour	flour	NN
26374	479	27	,	,	,
26374	479	28	small	small	JJ
26374	479	29	piece	piece	NN
26374	479	30	of	of	IN
26374	479	31	butter	butter	NN
26374	479	32	,	,	,
26374	479	33	worked	work	VBD
26374	479	34	into	into	IN
26374	479	35	the	the	DT
26374	479	36	flour	flour	NN
26374	479	37	.	.	.
26374	480	1	Pour	pour	VB
26374	480	2	the	the	DT
26374	480	3	milk	milk	NN
26374	480	4	into	into	IN
26374	480	5	center	center	NN
26374	480	6	of	of	IN
26374	480	7	flour	flour	NN
26374	480	8	,	,	,
26374	480	9	and	and	CC
26374	480	10	let	let	VB
26374	480	11	stand	stand	VB
26374	480	12	over	over	IN
26374	480	13	night	night	NN
26374	480	14	;	;	:
26374	480	15	then	then	RB
26374	480	16	knead	knead	NNP
26374	480	17	,	,	,
26374	480	18	letting	let	VBG
26374	480	19	it	-PRON-	PRP
26374	480	20	rise	rise	VB
26374	480	21	very	very	RB
26374	480	22	light	light	JJ
26374	480	23	;	;	:
26374	480	24	then	then	RB
26374	480	25	knead	knead	VB
26374	480	26	again	again	RB
26374	480	27	,	,	,
26374	480	28	and	and	CC
26374	480	29	mould	mould	NNP
26374	480	30	,	,	,
26374	480	31	letting	let	VBG
26374	480	32	it	-PRON-	PRP
26374	480	33	rise	rise	VB
26374	480	34	again	again	RB
26374	480	35	,	,	,
26374	480	36	and	and	CC
26374	480	37	bake	bake	VB
26374	480	38	.	.	.
26374	481	1	=	=	NFP
26374	481	2	Graham	Graham	NNP
26374	481	3	Rolls.=	Rolls.=	NNP
26374	481	4	2	2	CD
26374	481	5	cups	cup	NNS
26374	481	6	Graham	Graham	NNP
26374	481	7	flour	flour	NN
26374	481	8	,	,	,
26374	481	9	1	1	CD
26374	481	10	tablespoon	tablespoon	NN
26374	481	11	white	white	NNP
26374	481	12	sugar	sugar	NNP
26374	481	13	,	,	,
26374	481	14	1	1	CD
26374	481	15	teaspoon	teaspoon	NN
26374	481	16	soda	soda	NN
26374	481	17	and	and	CC
26374	481	18	2	2	CD
26374	481	19	of	of	IN
26374	481	20	cream	cream	NN
26374	481	21	of	of	IN
26374	481	22	tartar	tartar	NN
26374	481	23	.	.	.
26374	482	1	Mix	mix	VB
26374	482	2	all	all	DT
26374	482	3	together	together	RB
26374	482	4	,	,	,
26374	482	5	and	and	CC
26374	482	6	to	to	IN
26374	482	7	it	-PRON-	PRP
26374	482	8	add	add	VB
26374	482	9	cold	cold	JJ
26374	482	10	water	water	NN
26374	482	11	;	;	:
26374	482	12	make	make	VB
26374	482	13	thin	thin	JJ
26374	482	14	and	and	CC
26374	482	15	bake	bake	VB
26374	482	16	in	in	RP
26374	482	17	a	a	DT
26374	482	18	gem	gem	NN
26374	482	19	baker	baker	NNP
26374	482	20	,	,	,
26374	482	21	which	which	WDT
26374	482	22	has	have	VBZ
26374	482	23	been	be	VBN
26374	482	24	already	already	RB
26374	482	25	heated	heat	VBN
26374	482	26	and	and	CC
26374	482	27	greased	grease	VBN
26374	482	28	.	.	.
26374	483	1	Bake	bake	VB
26374	483	2	in	in	IN
26374	483	3	a	a	DT
26374	483	4	hot	hot	JJ
26374	483	5	oven	oven	NN
26374	483	6	.	.	.
26374	484	1	=	=	NFP
26374	484	2	Buns.=	Buns.=	NNP
26374	484	3	4	4	CD
26374	484	4	cups	cup	NNS
26374	484	5	flour	flour	NN
26374	484	6	,	,	,
26374	484	7	1/2	1/2	CD
26374	484	8	cup	cup	NN
26374	484	9	sugar	sugar	NN
26374	484	10	,	,	,
26374	484	11	sifted	sift	VBN
26374	484	12	together	together	RB
26374	484	13	,	,	,
26374	484	14	pinch	pinch	NN
26374	484	15	of	of	IN
26374	484	16	salt	salt	NN
26374	484	17	;	;	:
26374	484	18	make	make	VB
26374	484	19	a	a	DT
26374	484	20	hole	hole	NN
26374	484	21	in	in	IN
26374	484	22	flour	flour	NN
26374	484	23	and	and	CC
26374	484	24	drop	drop	NN
26374	484	25	in	in	IN
26374	484	26	1	1	CD
26374	484	27	egg	egg	NN
26374	484	28	,	,	,
26374	484	29	1	1	CD
26374	484	30	cup	cup	NN
26374	484	31	milk	milk	NN
26374	484	32	,	,	,
26374	484	33	1/2	1/2	CD
26374	484	34	cake	cake	NN
26374	484	35	compressed	compress	VBN
26374	484	36	yeast	yeast	NN
26374	484	37	,	,	,
26374	484	38	melted	melted	JJ
26374	484	39	butter	butter	NN
26374	484	40	,	,	,
26374	484	41	the	the	DT
26374	484	42	size	size	NN
26374	484	43	of	of	IN
26374	484	44	an	an	DT
26374	484	45	egg	egg	NN
26374	484	46	.	.	.
26374	485	1	Raise	raise	VB
26374	485	2	until	until	IN
26374	485	3	morning	morning	NN
26374	485	4	.	.	.
26374	486	1	When	when	WRB
26374	486	2	mixed	mix	VBN
26374	486	3	over	over	RP
26374	486	4	add	add	VBP
26374	486	5	a	a	DT
26374	486	6	handful	handful	NN
26374	486	7	of	of	IN
26374	486	8	currants	currant	NNS
26374	486	9	,	,	,
26374	486	10	and	and	CC
26374	486	11	set	set	VBN
26374	486	12	to	to	TO
26374	486	13	rise	rise	VB
26374	486	14	until	until	IN
26374	486	15	10:30	10:30	CD
26374	486	16	.	.	.
26374	487	1	Roll	roll	VB
26374	487	2	soft	soft	JJ
26374	487	3	,	,	,
26374	487	4	cut	cut	VBN
26374	487	5	with	with	IN
26374	487	6	biscuit	biscuit	NN
26374	487	7	-	-	HYPH
26374	487	8	cutter	cutter	NN
26374	487	9	,	,	,
26374	487	10	and	and	CC
26374	487	11	raise	raise	VB
26374	487	12	again	again	RB
26374	487	13	till	till	IN
26374	487	14	11:45	11:45	CD
26374	487	15	.	.	.
26374	488	1	After	after	IN
26374	488	2	baking	bake	VBG
26374	488	3	ten	ten	CD
26374	488	4	minutes	minute	NNS
26374	488	5	,	,	,
26374	488	6	rub	rub	VB
26374	488	7	the	the	DT
26374	488	8	top	top	NN
26374	488	9	with	with	IN
26374	488	10	sugar	sugar	NN
26374	488	11	and	and	CC
26374	488	12	water	water	NN
26374	488	13	.	.	.
26374	489	1	=	=	NFP
26374	489	2	Waffles.=	Waffles.=	NNP
26374	489	3	2	2	CD
26374	489	4	cups	cup	NNS
26374	489	5	sifted	sift	VBD
26374	489	6	flour	flour	NN
26374	489	7	,	,	,
26374	489	8	1	1	CD
26374	489	9	-	-	SYM
26374	489	10	1/2	1/2	CD
26374	489	11	cups	cup	NNS
26374	489	12	milk	milk	NN
26374	489	13	,	,	,
26374	489	14	2	2	CD
26374	489	15	eggs	egg	NNS
26374	489	16	,	,	,
26374	489	17	2	2	CD
26374	489	18	tablespoons	tablespoon	NNS
26374	489	19	melted	melt	VBN
26374	489	20	butter	butter	NN
26374	489	21	,	,	,
26374	489	22	1	1	CD
26374	489	23	teaspoon	teaspoon	NN
26374	489	24	baking	baking	NN
26374	489	25	powder	powder	NN
26374	489	26	.	.	.
26374	490	1	=	=	NFP
26374	490	2	Apple	Apple	NNP
26374	490	3	Biscuit.=	Biscuit.=	VBZ
26374	490	4	2	2	CD
26374	490	5	cups	cup	NNS
26374	490	6	flour	flour	NN
26374	490	7	,	,	,
26374	490	8	2	2	CD
26374	490	9	teaspoons	teaspoon	NNS
26374	490	10	baking	bake	VBG
26374	490	11	powder	powder	NN
26374	490	12	,	,	,
26374	490	13	1	1	CD
26374	490	14	of	of	IN
26374	490	15	salt	salt	NN
26374	490	16	,	,	,
26374	490	17	1	1	CD
26374	490	18	tablespoon	tablespoon	NN
26374	490	19	lard	lard	NN
26374	490	20	,	,	,
26374	490	21	1	1	CD
26374	490	22	of	of	IN
26374	490	23	sugar	sugar	NN
26374	490	24	,	,	,
26374	490	25	1	1	CD
26374	490	26	egg	egg	NN
26374	490	27	.	.	.
26374	491	1	Break	break	VB
26374	491	2	the	the	DT
26374	491	3	egg	egg	NN
26374	491	4	into	into	IN
26374	491	5	the	the	DT
26374	491	6	flour	flour	NN
26374	491	7	.	.	.
26374	492	1	Add	add	VB
26374	492	2	sufficient	sufficient	JJ
26374	492	3	milk	milk	NN
26374	492	4	to	to	TO
26374	492	5	make	make	VB
26374	492	6	a	a	DT
26374	492	7	stiff	stiff	JJ
26374	492	8	batter	batter	NN
26374	492	9	,	,	,
26374	492	10	and	and	CC
26374	492	11	pour	pour	VB
26374	492	12	into	into	IN
26374	492	13	a	a	DT
26374	492	14	shallow	shallow	JJ
26374	492	15	pan	pan	NN
26374	492	16	.	.	.
26374	493	1	Pare	pare	VB
26374	493	2	and	and	CC
26374	493	3	slice	slice	NN
26374	493	4	apples	apple	NNS
26374	493	5	,	,	,
26374	493	6	covering	cover	VBG
26374	493	7	the	the	DT
26374	493	8	top	top	NN
26374	493	9	of	of	IN
26374	493	10	the	the	DT
26374	493	11	batter	batter	NN
26374	493	12	with	with	IN
26374	493	13	them	-PRON-	PRP
26374	493	14	.	.	.
26374	494	1	When	when	WRB
26374	494	2	almost	almost	RB
26374	494	3	done	do	VBN
26374	494	4	,	,	,
26374	494	5	sprinkle	sprinkle	VB
26374	494	6	sugar	sugar	NN
26374	494	7	over	over	IN
26374	494	8	them	-PRON-	PRP
26374	494	9	.	.	.
26374	495	1	=	=	NFP
26374	495	2	Hominy	Hominy	NNP
26374	495	3	Cake.=	cake.=	SYM
26374	495	4	1	1	CD
26374	495	5	pint	pint	NN
26374	495	6	cold	cold	JJ
26374	495	7	hominy	hominy	JJ
26374	495	8	,	,	,
26374	495	9	2	2	CD
26374	495	10	eggs	egg	NNS
26374	495	11	,	,	,
26374	495	12	1	1	CD
26374	495	13	tablespoon	tablespoon	NN
26374	495	14	rice	rice	NN
26374	495	15	flour	flour	NN
26374	495	16	,	,	,
26374	495	17	small	small	JJ
26374	495	18	piece	piece	NN
26374	495	19	of	of	IN
26374	495	20	butter	butter	NN
26374	495	21	.	.	.
26374	496	1	Bake	bake	VB
26374	496	2	in	in	IN
26374	496	3	pans	pan	NNS
26374	496	4	,	,	,
26374	496	5	like	like	IN
26374	496	6	corn	corn	NN
26374	496	7	cake	cake	NN
26374	496	8	.	.	.
26374	497	1	=	=	NFP
26374	497	2	Huckleberry	Huckleberry	NNP
26374	497	3	Cake.=	Cake.=	NNP
26374	497	4	4	4	CD
26374	497	5	cups	cup	NNS
26374	497	6	flour	flour	NN
26374	497	7	,	,	,
26374	497	8	1	1	CD
26374	497	9	of	of	IN
26374	497	10	sugar	sugar	NN
26374	497	11	,	,	,
26374	497	12	2	2	CD
26374	497	13	eggs	egg	NNS
26374	497	14	,	,	,
26374	497	15	1	1	CD
26374	497	16	tablespoon	tablespoon	NN
26374	497	17	butter	butter	NN
26374	497	18	,	,	,
26374	497	19	2	2	CD
26374	497	20	teaspoons	teaspoon	NNS
26374	497	21	yeast	yeast	NN
26374	497	22	powder	powder	NN
26374	497	23	,	,	,
26374	497	24	2	2	CD
26374	497	25	scant	scant	JJ
26374	497	26	cups	cup	NNS
26374	497	27	of	of	IN
26374	497	28	milk	milk	NN
26374	497	29	.	.	.
26374	498	1	Stir	stir	VB
26374	498	2	in	in	IN
26374	498	3	as	as	RB
26374	498	4	many	many	JJ
26374	498	5	berries	berry	NNS
26374	498	6	as	as	IN
26374	498	7	the	the	DT
26374	498	8	batter	batter	NN
26374	498	9	will	will	MD
26374	498	10	hold	hold	VB
26374	498	11	together	together	RB
26374	498	12	,	,	,
26374	498	13	and	and	CC
26374	498	14	bake	bake	VB
26374	498	15	in	in	RP
26374	498	16	a	a	DT
26374	498	17	pan	pan	NN
26374	498	18	.	.	.
26374	499	1	Canned	canned	JJ
26374	499	2	berries	berry	NNS
26374	499	3	are	be	VBP
26374	499	4	very	very	RB
26374	499	5	good	good	JJ
26374	499	6	in	in	IN
26374	499	7	this	this	DT
26374	499	8	way	way	NN
26374	499	9	.	.	.
26374	500	1	Serve	serve	VB
26374	500	2	hot	hot	JJ
26374	500	3	for	for	IN
26374	500	4	lunch	lunch	NN
26374	500	5	.	.	.
26374	501	1	To	to	TO
26374	501	2	be	be	VB
26374	501	3	eaten	eat	VBN
26374	501	4	with	with	IN
26374	501	5	butter	butter	NN
26374	501	6	.	.	.
26374	502	1	[	[	-LRB-
26374	502	2	Illustration	illustration	NN
26374	502	3	]	]	-RRB-
26374	502	4	CAKE	CAKE	NNP
26374	502	5	.	.	.
26374	503	1	=	=	NFP
26374	503	2	Almond	Almond	NNP
26374	503	3	Drop	Drop	NNP
26374	503	4	Cakes.=	Cakes.=	NNP
26374	503	5	1	1	CD
26374	503	6	pound	pound	NN
26374	503	7	powdered	powder	VBN
26374	503	8	sugar	sugar	NN
26374	503	9	,	,	,
26374	503	10	1/4	1/4	CD
26374	503	11	pound	pound	NN
26374	503	12	powdered	powder	VBN
26374	503	13	almonds	almond	NNS
26374	503	14	,	,	,
26374	503	15	9	9	CD
26374	503	16	eggs	egg	NNS
26374	503	17	(	(	-LRB-
26374	503	18	3	3	CD
26374	503	19	whites	white	NNS
26374	503	20	left	leave	VBN
26374	503	21	out	out	RP
26374	503	22	)	)	-RRB-
26374	503	23	,	,	,
26374	503	24	beaten	beat	VBN
26374	503	25	separately	separately	RB
26374	503	26	,	,	,
26374	503	27	2	2	CD
26374	503	28	grated	grate	VBN
26374	503	29	lemon	lemon	NN
26374	503	30	peels	peel	NNS
26374	503	31	,	,	,
26374	503	32	2	2	CD
26374	503	33	spoonfuls	spoonful	NNS
26374	503	34	rose	rise	VBD
26374	503	35	water	water	NN
26374	503	36	.	.	.
26374	504	1	Put	put	NN
26374	504	2	rose	rise	VBD
26374	504	3	water	water	NN
26374	504	4	and	and	CC
26374	504	5	sugar	sugar	NN
26374	504	6	on	on	IN
26374	504	7	top	top	NN
26374	504	8	of	of	IN
26374	504	9	each	each	DT
26374	504	10	cake	cake	NN
26374	504	11	,	,	,
26374	504	12	after	after	IN
26374	504	13	they	-PRON-	PRP
26374	504	14	are	be	VBP
26374	504	15	dropped	drop	VBN
26374	504	16	with	with	IN
26374	504	17	a	a	DT
26374	504	18	dessertspoon	dessertspoon	NN
26374	504	19	on	on	IN
26374	504	20	the	the	DT
26374	504	21	pans	pan	NNS
26374	504	22	.	.	.
26374	505	1	=	=	NFP
26374	505	2	Angel	Angel	NNP
26374	505	3	Cake.=	Cake.=	NNP
26374	505	4	Whites	Whites	NNPS
26374	505	5	of	of	IN
26374	505	6	11	11	CD
26374	505	7	eggs	egg	NNS
26374	505	8	,	,	,
26374	505	9	1	1	CD
26374	505	10	-	-	SYM
26374	505	11	1/2	1/2	CD
26374	505	12	cups	cup	NNS
26374	505	13	granulated	granulate	VBD
26374	505	14	sugar	sugar	NN
26374	505	15	,	,	,
26374	505	16	1	1	CD
26374	505	17	cup	cup	NN
26374	505	18	flour	flour	NN
26374	505	19	,	,	,
26374	505	20	1	1	CD
26374	505	21	teaspoon	teaspoon	NN
26374	505	22	cream	cream	NN
26374	505	23	tartar	tartar	NN
26374	505	24	,	,	,
26374	505	25	1/2	1/2	CD
26374	505	26	teaspoon	teaspoon	NN
26374	505	27	of	of	IN
26374	505	28	almond	almond	NN
26374	505	29	or	or	CC
26374	505	30	vanilla	vanilla	NN
26374	505	31	.	.	.
26374	506	1	Beat	beat	VB
26374	506	2	the	the	DT
26374	506	3	eggs	egg	NNS
26374	506	4	to	to	IN
26374	506	5	a	a	DT
26374	506	6	froth	froth	NN
26374	506	7	;	;	:
26374	506	8	sift	sift	VB
26374	506	9	the	the	DT
26374	506	10	sugar	sugar	NN
26374	506	11	five	five	CD
26374	506	12	times	time	NNS
26374	506	13	;	;	:
26374	506	14	sift	sift	VB
26374	506	15	the	the	DT
26374	506	16	flour	flour	NN
26374	506	17	4	4	CD
26374	506	18	times	time	NNS
26374	506	19	;	;	:
26374	506	20	add	add	VB
26374	506	21	cream	cream	NN
26374	506	22	tartar	tartar	NN
26374	506	23	and	and	CC
26374	506	24	sift	sift	VB
26374	506	25	again	again	RB
26374	506	26	.	.	.
26374	507	1	Beat	beat	VB
26374	507	2	eggs	egg	NNS
26374	507	3	and	and	CC
26374	507	4	sugar	sugar	VB
26374	507	5	together	together	RB
26374	507	6	;	;	:
26374	507	7	add	add	VB
26374	507	8	flavoring	flavoring	NN
26374	507	9	;	;	:
26374	507	10	then	then	RB
26374	507	11	flour	flour	NN
26374	507	12	;	;	:
26374	507	13	stir	stir	VB
26374	507	14	quickly	quickly	RB
26374	507	15	and	and	CC
26374	507	16	lightly	lightly	RB
26374	507	17	;	;	:
26374	507	18	put	put	VBN
26374	507	19	in	in	RP
26374	507	20	an	an	DT
26374	507	21	unbuttered	unbuttered	JJ
26374	507	22	pan	pan	NN
26374	507	23	and	and	CC
26374	507	24	bake	bake	NN
26374	507	25	3/4	3/4	CD
26374	507	26	hour	hour	NN
26374	507	27	in	in	IN
26374	507	28	moderate	moderate	JJ
26374	507	29	oven	oven	NNP
26374	507	30	.	.	.
26374	508	1	=	=	NFP
26374	508	2	Cream	Cream	NNP
26374	508	3	Cakes	Cakes	NNPS
26374	508	4	--	--	:
26374	508	5	No	no	UH
26374	508	6	.	.	.
26374	509	1	1.=	1.=	CD
26374	509	2	Boil	Boil	NNP
26374	509	3	in	in	IN
26374	509	4	1/2	1/2	CD
26374	509	5	pint	pint	NN
26374	509	6	of	of	IN
26374	509	7	water	water	NN
26374	509	8	3/4	3/4	CD
26374	509	9	cup	cup	NN
26374	509	10	of	of	IN
26374	509	11	butter	butter	NN
26374	509	12	;	;	:
26374	509	13	stir	stir	NN
26374	509	14	in	in	IN
26374	509	15	while	while	IN
26374	509	16	boiling	boil	VBG
26374	509	17	1	1	CD
26374	509	18	-	-	SYM
26374	509	19	1/2	1/2	CD
26374	509	20	cups	cup	NNS
26374	509	21	of	of	IN
26374	509	22	flour	flour	NN
26374	509	23	.	.	.
26374	510	1	Remove	remove	VB
26374	510	2	from	from	IN
26374	510	3	fire	fire	NN
26374	510	4	,	,	,
26374	510	5	let	let	VB
26374	510	6	it	-PRON-	PRP
26374	510	7	stand	stand	VB
26374	510	8	five	five	CD
26374	510	9	minutes	minute	NNS
26374	510	10	,	,	,
26374	510	11	and	and	CC
26374	510	12	then	then	RB
26374	510	13	stir	stir	VBP
26374	510	14	in	in	IN
26374	510	15	gradually	gradually	RB
26374	510	16	5	5	CD
26374	510	17	eggs	egg	NNS
26374	510	18	,	,	,
26374	510	19	lightly	lightly	RB
26374	510	20	beaten	beat	VBN
26374	510	21	,	,	,
26374	510	22	and	and	CC
26374	510	23	1/2	1/2	CD
26374	510	24	teaspoon	teaspoon	NN
26374	510	25	of	of	IN
26374	510	26	soda	soda	NN
26374	510	27	.	.	.
26374	511	1	Drop	drop	VB
26374	511	2	in	in	IN
26374	511	3	pans	pan	NNS
26374	511	4	half	half	PDT
26374	511	5	the	the	DT
26374	511	6	size	size	NN
26374	511	7	you	-PRON-	PRP
26374	511	8	want	want	VBP
26374	511	9	them	-PRON-	PRP
26374	511	10	,	,	,
26374	511	11	and	and	CC
26374	511	12	bake	bake	VB
26374	511	13	fifteen	fifteen	CD
26374	511	14	or	or	CC
26374	511	15	twenty	twenty	CD
26374	511	16	minutes	minute	NNS
26374	511	17	.	.	.
26374	512	1	=	=	NFP
26374	512	2	Cream	Cream	NNP
26374	512	3	Cakes	Cakes	NNPS
26374	512	4	--	--	:
26374	512	5	No	no	UH
26374	512	6	.	.	.
26374	513	1	2.=	2.=	CD
26374	513	2	1	1	CD
26374	513	3	pint	pint	NN
26374	513	4	boiling	boiling	NN
26374	513	5	water	water	NN
26374	513	6	,	,	,
26374	513	7	1	1	CD
26374	513	8	cup	cup	NN
26374	513	9	butter	butter	NN
26374	513	10	,	,	,
26374	513	11	2	2	CD
26374	513	12	of	of	IN
26374	513	13	sifted	sift	VBN
26374	513	14	flour	flour	NN
26374	513	15	put	put	VBN
26374	513	16	in	in	RP
26374	513	17	while	while	IN
26374	513	18	water	water	NN
26374	513	19	and	and	CC
26374	513	20	butter	butter	NN
26374	513	21	are	be	VBP
26374	513	22	boiling	boil	VBG
26374	513	23	.	.	.
26374	514	1	Let	let	VB
26374	514	2	this	this	DT
26374	514	3	cool	cool	RB
26374	514	4	,	,	,
26374	514	5	then	then	RB
26374	514	6	add	add	VB
26374	514	7	6	6	CD
26374	514	8	eggs	egg	NNS
26374	514	9	,	,	,
26374	514	10	one	one	CD
26374	514	11	at	at	IN
26374	514	12	a	a	DT
26374	514	13	time	time	NN
26374	514	14	,	,	,
26374	514	15	and	and	CC
26374	514	16	beat	beat	VBD
26374	514	17	in	in	IN
26374	514	18	thoroughly	thoroughly	RB
26374	514	19	,	,	,
26374	514	20	1	1	CD
26374	514	21	tablespoon	tablespoon	NN
26374	514	22	of	of	IN
26374	514	23	milk	milk	NN
26374	514	24	with	with	IN
26374	514	25	1/3	1/3	CD
26374	514	26	teaspoon	teaspoon	NN
26374	514	27	soda	soda	NN
26374	514	28	dissolved	dissolve	VBN
26374	514	29	in	in	IN
26374	514	30	it	-PRON-	PRP
26374	514	31	.	.	.
26374	515	1	=	=	NFP
26374	515	2	Cream	Cream	NNP
26374	515	3	Cakes	Cakes	NNPS
26374	515	4	--	--	:
26374	515	5	No	no	UH
26374	515	6	.	.	.
26374	516	1	3.=	3.=	NNP
26374	516	2	Make	make	VB
26374	516	3	a	a	DT
26374	516	4	layer	layer	NN
26374	516	5	cake	cake	NN
26374	516	6	of	of	IN
26374	516	7	2	2	CD
26374	516	8	cups	cup	NNS
26374	516	9	sugar	sugar	NN
26374	516	10	,	,	,
26374	516	11	1/2	1/2	CD
26374	516	12	cup	cup	NN
26374	516	13	butter	butter	NN
26374	516	14	,	,	,
26374	516	15	3	3	CD
26374	516	16	eggs	egg	NNS
26374	516	17	,	,	,
26374	516	18	1/2	1/2	CD
26374	516	19	cup	cup	NN
26374	516	20	milk	milk	NN
26374	516	21	,	,	,
26374	516	22	3	3	CD
26374	516	23	of	of	IN
26374	516	24	flour	flour	NN
26374	516	25	,	,	,
26374	516	26	an	an	DT
26374	516	27	even	even	RB
26374	516	28	teaspoon	teaspoon	NN
26374	516	29	baking	bake	VBG
26374	516	30	powder	powder	NN
26374	516	31	.	.	.
26374	517	1	Bake	bake	VB
26374	517	2	in	in	IN
26374	517	3	three	three	CD
26374	517	4	layers	layer	NNS
26374	517	5	.	.	.
26374	518	1	For	for	IN
26374	518	2	the	the	DT
26374	518	3	cream	cream	NN
26374	518	4	take	take	VBP
26374	518	5	1/2	1/2	CD
26374	518	6	pint	pint	NN
26374	518	7	milk	milk	NN
26374	518	8	,	,	,
26374	518	9	and	and	CC
26374	518	10	when	when	WRB
26374	518	11	boiling	boil	VBG
26374	518	12	stir	stir	NN
26374	518	13	in	in	IN
26374	518	14	2	2	CD
26374	518	15	even	even	RB
26374	518	16	teaspoons	teaspoon	NNS
26374	518	17	corn	corn	NN
26374	518	18	starch	starch	NN
26374	518	19	,	,	,
26374	518	20	dissolved	dissolve	VBN
26374	518	21	in	in	IN
26374	518	22	a	a	DT
26374	518	23	little	little	JJ
26374	518	24	cold	cold	JJ
26374	518	25	milk	milk	NN
26374	518	26	,	,	,
26374	518	27	1	1	CD
26374	518	28	tablespoon	tablespoon	NN
26374	518	29	sugar	sugar	NN
26374	518	30	and	and	CC
26374	518	31	1	1	CD
26374	518	32	egg	egg	NN
26374	518	33	,	,	,
26374	518	34	stirring	stir	VBG
26374	518	35	briskly	briskly	RB
26374	518	36	a	a	DT
26374	518	37	few	few	JJ
26374	518	38	moments	moment	NNS
26374	518	39	.	.	.
26374	519	1	When	when	WRB
26374	519	2	cool	cool	JJ
26374	519	3	,	,	,
26374	519	4	spread	spread	VBD
26374	519	5	on	on	IN
26374	519	6	the	the	DT
26374	519	7	cake	cake	NN
26374	519	8	.	.	.
26374	520	1	Flavor	flavor	NN
26374	520	2	with	with	IN
26374	520	3	vanilla	vanilla	NN
26374	520	4	or	or	CC
26374	520	5	lemon	lemon	NN
26374	520	6	.	.	.
26374	521	1	=	=	NFP
26374	521	2	Cream	Cream	NNP
26374	521	3	Puffs.=	puffs.=	NN
26374	521	4	1	1	CD
26374	521	5	cup	cup	NN
26374	521	6	hot	hot	JJ
26374	521	7	water	water	NN
26374	521	8	,	,	,
26374	521	9	1/2	1/2	CD
26374	521	10	cup	cup	NN
26374	521	11	butter	butter	NN
26374	521	12	.	.	.
26374	522	1	Boil	Boil	NNP
26374	522	2	water	water	NN
26374	522	3	and	and	CC
26374	522	4	butter	butter	NN
26374	522	5	together	together	RB
26374	522	6	,	,	,
26374	522	7	and	and	CC
26374	522	8	stir	stir	VB
26374	522	9	in	in	IN
26374	522	10	1	1	CD
26374	522	11	cup	cup	NN
26374	522	12	dry	dry	JJ
26374	522	13	flour	flour	NN
26374	522	14	while	while	IN
26374	522	15	boiling	boil	VBG
26374	522	16	.	.	.
26374	523	1	When	when	WRB
26374	523	2	cool	cool	JJ
26374	523	3	add	add	VBP
26374	523	4	3	3	CD
26374	523	5	eggs	egg	NNS
26374	523	6	,	,	,
26374	523	7	not	not	RB
26374	523	8	beaten	beat	VBN
26374	523	9	.	.	.
26374	524	1	Mix	mix	VB
26374	524	2	well	well	RB
26374	524	3	,	,	,
26374	524	4	and	and	CC
26374	524	5	drop	drop	VB
26374	524	6	by	by	IN
26374	524	7	spoonfuls	spoonful	NNS
26374	524	8	in	in	IN
26374	524	9	buttered	buttered	JJ
26374	524	10	tins	tin	NNS
26374	524	11	.	.	.
26374	525	1	Bake	bake	VB
26374	525	2	in	in	RP
26374	525	3	a	a	DT
26374	525	4	quick	quick	JJ
26374	525	5	oven	oven	JJ
26374	525	6	twenty	twenty	CD
26374	525	7	-	-	HYPH
26374	525	8	five	five	CD
26374	525	9	minutes	minute	NNS
26374	525	10	.	.	.
26374	526	1	This	this	DT
26374	526	2	makes	make	VBZ
26374	526	3	fifteen	fifteen	CD
26374	526	4	puffs	puff	NNS
26374	526	5	.	.	.
26374	527	1	When	when	WRB
26374	527	2	cool	cool	JJ
26374	527	3	fill	fill	NN
26374	527	4	with	with	IN
26374	527	5	whipped	whip	VBN
26374	527	6	cream	cream	NN
26374	527	7	.	.	.
26374	528	1	=	=	NFP
26374	528	2	Ice	Ice	NNP
26374	528	3	Cream	Cream	NNP
26374	528	4	Cake.=	Cake.=	NNP
26374	528	5	1	1	CD
26374	528	6	cup	cup	NN
26374	528	7	butter	butter	NN
26374	528	8	,	,	,
26374	528	9	2	2	CD
26374	528	10	cups	cup	NNS
26374	528	11	sugar	sugar	NN
26374	528	12	,	,	,
26374	528	13	a	a	DT
26374	528	14	little	little	JJ
26374	528	15	more	more	JJR
26374	528	16	than	than	IN
26374	528	17	2/3	2/3	CD
26374	528	18	cup	cup	NN
26374	528	19	of	of	IN
26374	528	20	milk	milk	NN
26374	528	21	,	,	,
26374	528	22	4	4	CD
26374	528	23	even	even	RB
26374	528	24	cups	cup	NNS
26374	528	25	of	of	IN
26374	528	26	sifted	sift	VBN
26374	528	27	flour	flour	NN
26374	528	28	,	,	,
26374	528	29	in	in	IN
26374	528	30	which	which	WDT
26374	528	31	has	have	VBZ
26374	528	32	been	be	VBN
26374	528	33	sifted	sift	VBN
26374	528	34	2	2	CD
26374	528	35	teaspoons	teaspoon	NNS
26374	528	36	of	of	IN
26374	528	37	baking	bake	VBG
26374	528	38	powder	powder	NN
26374	528	39	;	;	,
26374	528	40	flavoring	flavoring	NN
26374	528	41	and	and	CC
26374	528	42	the	the	DT
26374	528	43	whites	white	NNS
26374	528	44	of	of	IN
26374	528	45	5	5	CD
26374	528	46	eggs	egg	NNS
26374	528	47	beaten	beat	VBN
26374	528	48	stiff	stiff	JJ
26374	528	49	,	,	,
26374	528	50	added	add	VBN
26374	528	51	last	last	RB
26374	528	52	.	.	.
26374	529	1	Cream	cream	VB
26374	529	2	the	the	DT
26374	529	3	butter	butter	NN
26374	529	4	and	and	CC
26374	529	5	sugar	sugar	NN
26374	529	6	,	,	,
26374	529	7	add	add	VB
26374	529	8	milk	milk	NN
26374	529	9	,	,	,
26374	529	10	then	then	RB
26374	529	11	flour	flour	NN
26374	529	12	,	,	,
26374	529	13	with	with	IN
26374	529	14	baking	baking	NN
26374	529	15	powder	powder	NN
26374	529	16	,	,	,
26374	529	17	flavoring	flavoring	NN
26374	529	18	and	and	CC
26374	529	19	whites	white	NNS
26374	529	20	of	of	IN
26374	529	21	eggs	egg	NNS
26374	529	22	,	,	,
26374	529	23	the	the	DT
26374	529	24	cake	cake	NN
26374	529	25	well	well	RB
26374	529	26	-	-	HYPH
26374	529	27	beaten	beat	VBN
26374	529	28	as	as	IN
26374	529	29	each	each	DT
26374	529	30	ingredient	ingredient	NN
26374	529	31	is	be	VBZ
26374	529	32	added	add	VBN
26374	529	33	.	.	.
26374	530	1	Bake	bake	VB
26374	530	2	in	in	IN
26374	530	3	jelly	jelly	JJ
26374	530	4	-	-	HYPH
26374	530	5	cake	cake	NN
26374	530	6	tins	tin	NNS
26374	530	7	,	,	,
26374	530	8	two	two	CD
26374	530	9	white	white	JJ
26374	530	10	layers	layer	NNS
26374	530	11	,	,	,
26374	530	12	reserving	reserve	VBG
26374	530	13	enough	enough	RB
26374	530	14	to	to	TO
26374	530	15	make	make	VB
26374	530	16	one	one	CD
26374	530	17	layer	layer	NN
26374	530	18	colored	color	VBN
26374	530	19	with	with	IN
26374	530	20	a	a	DT
26374	530	21	little	little	JJ
26374	530	22	of	of	IN
26374	530	23	Price	price	NN
26374	530	24	's	's	POS
26374	530	25	coloring	coloring	NN
26374	530	26	,	,	,
26374	530	27	which	which	WDT
26374	530	28	will	will	MD
26374	530	29	make	make	VB
26374	530	30	one	one	CD
26374	530	31	pink	pink	JJ
26374	530	32	layer	layer	NN
26374	530	33	.	.	.
26374	531	1	Put	put	VB
26374	531	2	this	this	DT
26374	531	3	between	between	IN
26374	531	4	the	the	DT
26374	531	5	two	two	CD
26374	531	6	white	white	JJ
26374	531	7	layers	layer	NNS
26374	531	8	,	,	,
26374	531	9	with	with	IN
26374	531	10	a	a	DT
26374	531	11	thin	thin	JJ
26374	531	12	frosting	frosting	NN
26374	531	13	spread	spread	NN
26374	531	14	between	between	RB
26374	531	15	,	,	,
26374	531	16	then	then	RB
26374	531	17	frost	frost	VB
26374	531	18	the	the	DT
26374	531	19	whole	whole	JJ
26374	531	20	cake	cake	NN
26374	531	21	.	.	.
26374	532	1	By	by	IN
26374	532	2	dividing	divide	VBG
26374	532	3	the	the	DT
26374	532	4	cake	cake	NN
26374	532	5	before	before	IN
26374	532	6	baking	bake	VBG
26374	532	7	into	into	IN
26374	532	8	three	three	CD
26374	532	9	parts	part	NNS
26374	532	10	,	,	,
26374	532	11	keeping	keep	VBG
26374	532	12	one	one	CD
26374	532	13	white	white	JJ
26374	532	14	,	,	,
26374	532	15	adding	add	VBG
26374	532	16	the	the	DT
26374	532	17	pink	pink	NN
26374	532	18	coloring	color	VBG
26374	532	19	to	to	IN
26374	532	20	another	another	DT
26374	532	21	,	,	,
26374	532	22	and	and	CC
26374	532	23	a	a	DT
26374	532	24	heaping	heaping	NN
26374	532	25	tablespoon	tablespoon	NN
26374	532	26	of	of	IN
26374	532	27	grated	grate	VBN
26374	532	28	chocolate	chocolate	NN
26374	532	29	to	to	IN
26374	532	30	the	the	DT
26374	532	31	third	third	JJ
26374	532	32	,	,	,
26374	532	33	you	-PRON-	PRP
26374	532	34	can	can	MD
26374	532	35	have	have	VB
26374	532	36	the	the	DT
26374	532	37	three	three	CD
26374	532	38	layers	layer	NNS
26374	532	39	different	different	JJ
26374	532	40	,	,	,
26374	532	41	nice	nice	JJ
26374	532	42	ice	ice	NN
26374	532	43	cream	cream	NN
26374	532	44	bricks	brick	NNS
26374	532	45	.	.	.
26374	533	1	=	=	NFP
26374	533	2	Chocolate	Chocolate	NNP
26374	533	3	Cake	Cake	NNP
26374	533	4	--	--	:
26374	533	5	No	no	UH
26374	533	6	.	.	.
26374	534	1	1.=	1.=	CD
26374	534	2	1	1	CD
26374	534	3	cup	cup	NN
26374	534	4	butter	butter	NN
26374	534	5	,	,	,
26374	534	6	2	2	CD
26374	534	7	of	of	IN
26374	534	8	sugar	sugar	NN
26374	534	9	,	,	,
26374	534	10	1	1	CD
26374	534	11	of	of	IN
26374	534	12	milk	milk	NN
26374	534	13	,	,	,
26374	534	14	2	2	CD
26374	534	15	-	-	SYM
26374	534	16	1/2	1/2	CD
26374	534	17	of	of	IN
26374	534	18	flour	flour	NN
26374	534	19	,	,	,
26374	534	20	5	5	CD
26374	534	21	eggs	egg	NNS
26374	534	22	,	,	,
26374	534	23	2	2	CD
26374	534	24	teaspoons	teaspoon	NNS
26374	534	25	baking	bake	VBG
26374	534	26	powder	powder	NN
26374	534	27	,	,	,
26374	534	28	1	1	CD
26374	534	29	cake	cake	NN
26374	534	30	of	of	IN
26374	534	31	Baker	Baker	NNP
26374	534	32	's	's	POS
26374	534	33	chocolate	chocolate	NN
26374	534	34	.	.	.
26374	535	1	Grate	grate	VB
26374	535	2	the	the	DT
26374	535	3	chocolate	chocolate	NN
26374	535	4	and	and	CC
26374	535	5	add	add	VB
26374	535	6	to	to	IN
26374	535	7	the	the	DT
26374	535	8	cake	cake	NN
26374	535	9	before	before	IN
26374	535	10	the	the	DT
26374	535	11	flour	flour	NN
26374	535	12	;	;	:
26374	535	13	flavor	flavor	NN
26374	535	14	with	with	IN
26374	535	15	vanilla	vanilla	NN
26374	535	16	,	,	,
26374	535	17	and	and	CC
26374	535	18	bake	bake	VB
26374	535	19	in	in	IN
26374	535	20	layers	layer	NNS
26374	535	21	.	.	.
26374	536	1	FILLING.--1	filling.--1	CD
26374	536	2	pound	pound	NN
26374	536	3	of	of	IN
26374	536	4	sugar	sugar	NN
26374	536	5	,	,	,
26374	536	6	3	3	CD
26374	536	7	eggs	egg	NNS
26374	536	8	,	,	,
26374	536	9	1/2	1/2	CD
26374	536	10	cake	cake	NN
26374	536	11	of	of	IN
26374	536	12	Baker	Baker	NNP
26374	536	13	's	's	POS
26374	536	14	chocolate	chocolate	NN
26374	536	15	,	,	,
26374	536	16	1	1	CD
26374	536	17	cup	cup	NN
26374	536	18	grated	grate	VBD
26374	536	19	cocoanut	cocoanut	NNP
26374	536	20	.	.	.
26374	537	1	Cover	cover	VB
26374	537	2	the	the	DT
26374	537	3	top	top	NN
26374	537	4	of	of	IN
26374	537	5	cake	cake	NN
26374	537	6	with	with	IN
26374	537	7	grated	grate	VBN
26374	537	8	cocoanut	cocoanut	NNP
26374	537	9	.	.	.
26374	538	1	=	=	NFP
26374	538	2	Chocolate	Chocolate	NNP
26374	538	3	Cake	Cake	NNP
26374	538	4	--	--	:
26374	538	5	No	no	UH
26374	538	6	.	.	.
26374	539	1	2.=	2.=	CD
26374	539	2	1	1	CD
26374	539	3	-	-	SYM
26374	539	4	1/2	1/2	CD
26374	539	5	cups	cup	NNS
26374	539	6	sugar	sugar	NN
26374	539	7	,	,	,
26374	539	8	1/2	1/2	CD
26374	539	9	of	of	IN
26374	539	10	butter	butter	NN
26374	539	11	,	,	,
26374	539	12	1/2	1/2	CD
26374	539	13	of	of	IN
26374	539	14	milk	milk	NN
26374	539	15	,	,	,
26374	539	16	1	1	CD
26374	539	17	-	-	SYM
26374	539	18	3/4	3/4	CD
26374	539	19	of	of	IN
26374	539	20	flour	flour	NN
26374	539	21	,	,	,
26374	539	22	1/4	1/4	CD
26374	539	23	pound	pound	NN
26374	539	24	of	of	IN
26374	539	25	Baker	Baker	NNP
26374	539	26	's	's	POS
26374	539	27	chocolate	chocolate	NN
26374	539	28	,	,	,
26374	539	29	3	3	CD
26374	539	30	eggs	egg	NNS
26374	539	31	,	,	,
26374	539	32	2	2	CD
26374	539	33	teaspoons	teaspoon	NNS
26374	539	34	baking	bake	VBG
26374	539	35	powder	powder	NN
26374	539	36	.	.	.
26374	540	1	Scrape	scrape	VB
26374	540	2	the	the	DT
26374	540	3	chocolate	chocolate	NN
26374	540	4	fine	fine	NN
26374	540	5	and	and	CC
26374	540	6	add	add	VB
26374	540	7	5	5	CD
26374	540	8	tablespoons	tablespoon	NNS
26374	540	9	of	of	IN
26374	540	10	sugar	sugar	NN
26374	540	11	to	to	IN
26374	540	12	it	-PRON-	PRP
26374	540	13	(	(	-LRB-
26374	540	14	this	this	DT
26374	540	15	in	in	IN
26374	540	16	addition	addition	NN
26374	540	17	to	to	IN
26374	540	18	1	1	CD
26374	540	19	-	-	SYM
26374	540	20	1/2	1/2	CD
26374	540	21	cups	cup	NNS
26374	540	22	)	)	-RRB-
26374	540	23	.	.	.
26374	541	1	Beat	beat	VB
26374	541	2	the	the	DT
26374	541	3	butter	butter	NN
26374	541	4	to	to	IN
26374	541	5	a	a	DT
26374	541	6	cream	cream	NN
26374	541	7	.	.	.
26374	542	1	Gradually	gradually	RB
26374	542	2	add	add	VB
26374	542	3	sugar	sugar	NN
26374	542	4	,	,	,
26374	542	5	beating	beat	VBG
26374	542	6	all	all	PDT
26374	542	7	the	the	DT
26374	542	8	while	while	NN
26374	542	9	.	.	.
26374	543	1	Add	add	VB
26374	543	2	3	3	CD
26374	543	3	tablespoons	tablespoon	NNS
26374	543	4	of	of	IN
26374	543	5	boiling	boil	VBG
26374	543	6	water	water	NN
26374	543	7	to	to	IN
26374	543	8	the	the	DT
26374	543	9	chocolate	chocolate	NN
26374	543	10	and	and	CC
26374	543	11	sugar	sugar	NN
26374	543	12	.	.	.
26374	544	1	Stir	stir	VB
26374	544	2	over	over	IN
26374	544	3	the	the	DT
26374	544	4	fire	fire	NN
26374	544	5	until	until	IN
26374	544	6	smooth	smooth	JJ
26374	544	7	and	and	CC
26374	544	8	glossy	glossy	JJ
26374	544	9	,	,	,
26374	544	10	then	then	RB
26374	544	11	stir	stir	VB
26374	544	12	into	into	IN
26374	544	13	the	the	DT
26374	544	14	beaten	beat	VBN
26374	544	15	sugar	sugar	NN
26374	544	16	and	and	CC
26374	544	17	butter	butter	NN
26374	544	18	.	.	.
26374	545	1	Add	add	VB
26374	545	2	to	to	IN
26374	545	3	this	this	DT
26374	545	4	mixture	mixture	NN
26374	545	5	the	the	DT
26374	545	6	eggs	egg	NNS
26374	545	7	well	well	RB
26374	545	8	beaten	beat	VBN
26374	545	9	,	,	,
26374	545	10	then	then	RB
26374	545	11	the	the	DT
26374	545	12	milk	milk	NN
26374	545	13	and	and	CC
26374	545	14	flour	flour	NN
26374	545	15	in	in	IN
26374	545	16	which	which	WDT
26374	545	17	the	the	DT
26374	545	18	baking	baking	NN
26374	545	19	powder	powder	NN
26374	545	20	has	have	VBZ
26374	545	21	been	be	VBN
26374	545	22	thoroughly	thoroughly	RB
26374	545	23	mixed	mix	VBN
26374	545	24	.	.	.
26374	546	1	Bake	bake	VB
26374	546	2	twenty	twenty	CD
26374	546	3	minutes	minute	NNS
26374	546	4	in	in	IN
26374	546	5	a	a	DT
26374	546	6	moderate	moderate	JJ
26374	546	7	oven	oven	NN
26374	546	8	.	.	.
26374	547	1	This	this	DT
26374	547	2	makes	make	VBZ
26374	547	3	two	two	CD
26374	547	4	loaves	loaf	NNS
26374	547	5	.	.	.
26374	548	1	=	=	NFP
26374	548	2	Chocolate	Chocolate	NNP
26374	548	3	Cake	Cake	NNP
26374	548	4	--	--	:
26374	548	5	No	no	UH
26374	548	6	.	.	.
26374	549	1	3.=	3.=	NNP
26374	549	2	1	1	CD
26374	549	3	cup	cup	NN
26374	549	4	butter	butter	NN
26374	549	5	,	,	,
26374	549	6	2	2	CD
26374	549	7	of	of	IN
26374	549	8	sugar	sugar	NN
26374	549	9	,	,	,
26374	549	10	1	1	CD
26374	549	11	of	of	IN
26374	549	12	milk	milk	NN
26374	549	13	,	,	,
26374	549	14	5	5	CD
26374	549	15	eggs	egg	NNS
26374	549	16	(	(	-LRB-
26374	549	17	omitting	omit	VBG
26374	549	18	whites	white	NNS
26374	549	19	of	of	IN
26374	549	20	2	2	CD
26374	549	21	)	)	-RRB-
26374	549	22	,	,	,
26374	549	23	1	1	CD
26374	549	24	teaspoon	teaspoon	NN
26374	549	25	cream	cream	NN
26374	549	26	tartar	tartar	NN
26374	549	27	,	,	,
26374	549	28	1/2	1/2	CD
26374	549	29	of	of	IN
26374	549	30	soda	soda	NN
26374	549	31	,	,	,
26374	549	32	3	3	CD
26374	549	33	-	-	SYM
26374	549	34	1/2	1/2	CD
26374	549	35	cups	cup	NNS
26374	549	36	flour	flour	NN
26374	549	37	.	.	.
26374	550	1	FROSTING.--Whites	FROSTING.--Whites	NNP
26374	550	2	of	of	IN
26374	550	3	2	2	CD
26374	550	4	eggs	egg	NNS
26374	550	5	,	,	,
26374	550	6	6	6	CD
26374	550	7	heaping	heaping	NN
26374	550	8	tablespoons	tablespoon	NNS
26374	550	9	grated	grate	VBN
26374	550	10	chocolate	chocolate	NN
26374	550	11	,	,	,
26374	550	12	1	1	CD
26374	550	13	cup	cup	NN
26374	550	14	powdered	powdered	JJ
26374	550	15	sugar	sugar	NN
26374	550	16	,	,	,
26374	550	17	1	1	CD
26374	550	18	teaspoon	teaspoon	NN
26374	550	19	vanilla	vanilla	NN
26374	550	20	.	.	.
26374	551	1	Frost	frost	JJ
26374	551	2	while	while	IN
26374	551	3	cake	cake	NN
26374	551	4	is	be	VBZ
26374	551	5	hot	hot	JJ
26374	551	6	.	.	.
26374	552	1	This	this	DT
26374	552	2	recipe	recipe	NN
26374	552	3	makes	make	VBZ
26374	552	4	two	two	CD
26374	552	5	loaves	loaf	NNS
26374	552	6	.	.	.
26374	553	1	=	=	NFP
26374	553	2	Chocolate	Chocolate	NNP
26374	553	3	Loaf	Loaf	NNP
26374	553	4	Cake.=	Cake.=	NNP
26374	553	5	1	1	CD
26374	553	6	cup	cup	NN
26374	553	7	sugar	sugar	NN
26374	553	8	,	,	,
26374	553	9	1	1	CD
26374	553	10	of	of	IN
26374	553	11	milk	milk	NN
26374	553	12	,	,	,
26374	553	13	2	2	CD
26374	553	14	of	of	IN
26374	553	15	flour	flour	NN
26374	553	16	,	,	,
26374	553	17	2	2	CD
26374	553	18	eggs	egg	NNS
26374	553	19	,	,	,
26374	553	20	1	1	CD
26374	553	21	teaspoon	teaspoon	NN
26374	553	22	soda	soda	NN
26374	553	23	dissolved	dissolve	VBN
26374	553	24	in	in	IN
26374	553	25	the	the	DT
26374	553	26	milk	milk	NN
26374	553	27	.	.	.
26374	554	1	Melt	Melt	NNP
26374	554	2	1/2	1/2	CD
26374	554	3	cup	cup	NN
26374	554	4	sugar	sugar	NN
26374	554	5	,	,	,
26374	554	6	1/2	1/2	CD
26374	554	7	of	of	IN
26374	554	8	milk	milk	NN
26374	554	9	,	,	,
26374	554	10	yolk	yolk	NN
26374	554	11	of	of	IN
26374	554	12	1	1	CD
26374	554	13	egg	egg	NN
26374	554	14	,	,	,
26374	554	15	1/2	1/2	CD
26374	554	16	cake	cake	NN
26374	554	17	of	of	IN
26374	554	18	chocolate	chocolate	NN
26374	554	19	to	to	IN
26374	554	20	a	a	DT
26374	554	21	smooth	smooth	JJ
26374	554	22	cream	cream	NN
26374	554	23	and	and	CC
26374	554	24	add	add	VB
26374	554	25	to	to	IN
26374	554	26	cake	cake	NN
26374	554	27	.	.	.
26374	555	1	Bake	bake	VB
26374	555	2	in	in	IN
26374	555	3	a	a	DT
26374	555	4	moderate	moderate	JJ
26374	555	5	oven	oven	NN
26374	555	6	.	.	.
26374	556	1	=	=	NFP
26374	556	2	Chocolate	Chocolate	NNP
26374	556	3	Caramel	Caramel	NNP
26374	556	4	Cake.=	Cake.=	NNP
26374	556	5	2	2	CD
26374	556	6	cups	cup	NNS
26374	556	7	sugar	sugar	NN
26374	556	8	,	,	,
26374	556	9	2/3	2/3	CD
26374	556	10	cup	cup	NN
26374	556	11	milk	milk	NN
26374	556	12	,	,	,
26374	556	13	3	3	CD
26374	556	14	eggs	egg	NNS
26374	556	15	,	,	,
26374	556	16	beaten	beat	VBN
26374	556	17	separately	separately	RB
26374	556	18	,	,	,
26374	556	19	2	2	CD
26374	556	20	tablespoons	tablespoon	NNS
26374	556	21	butter	butter	NN
26374	556	22	,	,	,
26374	556	23	2	2	CD
26374	556	24	cups	cup	NNS
26374	556	25	flour	flour	NN
26374	556	26	,	,	,
26374	556	27	2	2	CD
26374	556	28	teaspoons	teaspoon	NNS
26374	556	29	yeast	yeast	NN
26374	556	30	powder	powder	NN
26374	556	31	,	,	,
26374	556	32	1	1	CD
26374	556	33	teaspoon	teaspoon	NN
26374	556	34	vanilla	vanilla	NN
26374	556	35	.	.	.
26374	557	1	Bake	bake	VB
26374	557	2	in	in	IN
26374	557	3	layers	layer	NNS
26374	557	4	.	.	.
26374	558	1	WHITE	WHITE	NNP
26374	558	2	FILLING.--1	filling.--1	CD
26374	558	3	-	-	HYPH
26374	558	4	1/2	1/2	CD
26374	558	5	cups	cup	NNS
26374	558	6	granulated	granulate	VBD
26374	558	7	sugar	sugar	NN
26374	558	8	,	,	,
26374	558	9	1/2	1/2	CD
26374	558	10	cup	cup	NN
26374	558	11	milk	milk	NN
26374	558	12	.	.	.
26374	559	1	Boil	Boil	NNP
26374	559	2	eight	eight	CD
26374	559	3	minutes	minute	NNS
26374	559	4	,	,	,
26374	559	5	then	then	RB
26374	559	6	add	add	VB
26374	559	7	1	1	CD
26374	559	8	tablespoon	tablespoon	NN
26374	559	9	flour	flour	NN
26374	559	10	stirred	stir	VBN
26374	559	11	in	in	IN
26374	559	12	2	2	CD
26374	559	13	tablespoons	tablespoon	NNS
26374	559	14	cold	cold	JJ
26374	559	15	water	water	NN
26374	559	16	and	and	CC
26374	559	17	then	then	RB
26374	559	18	boil	boil	VB
26374	559	19	five	five	CD
26374	559	20	minutes	minute	NNS
26374	559	21	longer	long	RBR
26374	559	22	.	.	.
26374	560	1	When	when	WRB
26374	560	2	cool	cool	JJ
26374	560	3	beat	beat	NN
26374	560	4	to	to	IN
26374	560	5	a	a	DT
26374	560	6	cream	cream	NN
26374	560	7	.	.	.
26374	561	1	CHOCOLATE	CHOCOLATE	NNP
26374	561	2	CARAMEL	CARAMEL	NNP
26374	561	3	FILLING.--The	filling.--the	RB
26374	561	4	same	same	JJ
26374	561	5	as	as	IN
26374	561	6	above	above	RB
26374	561	7	,	,	,
26374	561	8	only	only	RB
26374	561	9	1/4	1/4	CD
26374	561	10	stick	stick	NN
26374	561	11	of	of	IN
26374	561	12	Baker	Baker	NNP
26374	561	13	's	's	POS
26374	561	14	unsweetened	unsweetened	JJ
26374	561	15	chocolate	chocolate	NN
26374	561	16	.	.	.
26374	562	1	1	1	CD
26374	562	2	teaspoon	teaspoon	NN
26374	562	3	vanilla	vanilla	NN
26374	562	4	.	.	.
26374	563	1	=	=	NFP
26374	563	2	Lemon	Lemon	NNP
26374	563	3	or	or	CC
26374	563	4	Orange	Orange	NNP
26374	563	5	Jelly	Jelly	NNP
26374	563	6	Cake.=	Cake.=	NNP
26374	563	7	1	1	CD
26374	563	8	cup	cup	NN
26374	563	9	butter	butter	NN
26374	563	10	,	,	,
26374	563	11	2	2	CD
26374	563	12	cups	cup	NNS
26374	563	13	sugar	sugar	NN
26374	563	14	,	,	,
26374	563	15	2/3	2/3	CD
26374	563	16	cup	cup	NN
26374	563	17	milk	milk	NN
26374	563	18	,	,	,
26374	563	19	4	4	CD
26374	563	20	eggs	egg	NNS
26374	563	21	,	,	,
26374	563	22	3	3	CD
26374	563	23	cups	cup	NNS
26374	563	24	sifted	sift	VBD
26374	563	25	flour	flour	NN
26374	563	26	,	,	,
26374	563	27	and	and	CC
26374	563	28	1	1	CD
26374	563	29	heaping	heaping	NN
26374	563	30	teaspoon	teaspoon	NN
26374	563	31	baking	baking	NN
26374	563	32	powder	powder	NN
26374	563	33	.	.	.
26374	564	1	Bake	bake	VB
26374	564	2	in	in	IN
26374	564	3	four	four	CD
26374	564	4	layers	layer	NNS
26374	564	5	.	.	.
26374	565	1	=	=	NFP
26374	565	2	Jelly	Jelly	NNP
26374	565	3	--	--	:
26374	565	4	for	for	IN
26374	565	5	Cake.=	Cake.=	NNP
26374	565	6	1	1	CD
26374	565	7	small	small	JJ
26374	565	8	cup	cup	NN
26374	565	9	sugar	sugar	NN
26374	565	10	,	,	,
26374	565	11	1	1	CD
26374	565	12	egg	egg	NN
26374	565	13	.	.	.
26374	566	1	Grate	grate	VB
26374	566	2	the	the	DT
26374	566	3	rind	rind	NN
26374	566	4	and	and	CC
26374	566	5	use	use	VB
26374	566	6	juice	juice	NN
26374	566	7	of	of	IN
26374	566	8	1	1	CD
26374	566	9	lemon	lemon	NN
26374	566	10	or	or	CC
26374	566	11	orange	orange	NN
26374	566	12	,	,	,
26374	566	13	1	1	CD
26374	566	14	tablespoon	tablespoon	NN
26374	566	15	water	water	NN
26374	566	16	,	,	,
26374	566	17	1	1	CD
26374	566	18	teaspoon	teaspoon	NN
26374	566	19	flour	flour	NN
26374	566	20	.	.	.
26374	567	1	Place	place	VB
26374	567	2	the	the	DT
26374	567	3	dish	dish	NN
26374	567	4	in	in	IN
26374	567	5	a	a	DT
26374	567	6	kettle	kettle	NN
26374	567	7	of	of	IN
26374	567	8	boiling	boil	VBG
26374	567	9	water	water	NN
26374	567	10	and	and	CC
26374	567	11	let	let	VB
26374	567	12	it	-PRON-	PRP
26374	567	13	thicken	thicken	VB
26374	567	14	.	.	.
26374	568	1	When	when	WRB
26374	568	2	cool	cool	JJ
26374	568	3	spread	spread	NN
26374	568	4	between	between	IN
26374	568	5	the	the	DT
26374	568	6	cakes	cake	NNS
26374	568	7	.	.	.
26374	569	1	This	this	DT
26374	569	2	is	be	VBZ
26374	569	3	very	very	RB
26374	569	4	nice	nice	JJ
26374	569	5	for	for	IN
26374	569	6	any	any	DT
26374	569	7	layer	layer	NN
26374	569	8	cake	cake	NN
26374	569	9	.	.	.
26374	570	1	=	=	NFP
26374	570	2	Apple	Apple	NNP
26374	570	3	Cake	Cake	NNP
26374	570	4	in	in	IN
26374	570	5	Layers.=	Layers.=	NNP
26374	570	6	1	1	CD
26374	570	7	-	-	SYM
26374	570	8	1/2	1/2	CD
26374	570	9	cups	cup	NNS
26374	570	10	sugar	sugar	NN
26374	570	11	,	,	,
26374	570	12	1/2	1/2	CD
26374	570	13	cup	cup	NN
26374	570	14	butter	butter	NN
26374	570	15	,	,	,
26374	570	16	1/2	1/2	CD
26374	570	17	of	of	IN
26374	570	18	milk	milk	NN
26374	570	19	,	,	,
26374	570	20	2	2	CD
26374	570	21	-	-	SYM
26374	570	22	1/2	1/2	CD
26374	570	23	flour	flour	NN
26374	570	24	,	,	,
26374	570	25	3	3	CD
26374	570	26	eggs	egg	NNS
26374	570	27	(	(	-LRB-
26374	570	28	whites	white	NNS
26374	570	29	and	and	CC
26374	570	30	yolks	yolk	NNS
26374	570	31	beaten	beat	VBN
26374	570	32	separately	separately	RB
26374	570	33	)	)	-RRB-
26374	570	34	,	,	,
26374	570	35	2	2	CD
26374	570	36	teaspoons	teaspoon	NNS
26374	570	37	yeast	yeast	NN
26374	570	38	powder	powder	NN
26374	570	39	.	.	.
26374	571	1	FILLING.--2	filling.--2	CD
26374	571	2	apples	apple	NNS
26374	571	3	,	,	,
26374	571	4	grated	grate	VBD
26374	571	5	rind	rind	NN
26374	571	6	and	and	CC
26374	571	7	juice	juice	NN
26374	571	8	of	of	IN
26374	571	9	1	1	CD
26374	571	10	lemon	lemon	NN
26374	571	11	,	,	,
26374	571	12	1	1	CD
26374	571	13	egg	egg	NN
26374	571	14	.	.	.
26374	572	1	Boil	boil	VB
26374	572	2	till	till	IN
26374	572	3	it	-PRON-	PRP
26374	572	4	thickens	thicken	VBZ
26374	572	5	,	,	,
26374	572	6	and	and	CC
26374	572	7	cool	cool	JJ
26374	572	8	before	before	IN
26374	572	9	using	use	VBG
26374	572	10	.	.	.
26374	573	1	Spread	Spread	VBN
26374	573	2	between	between	IN
26374	573	3	layers	layer	NNS
26374	573	4	.	.	.
26374	574	1	=	=	NFP
26374	574	2	Sunshine	Sunshine	NNP
26374	574	3	Cake	Cake	NNP
26374	574	4	--	--	:
26374	574	5	No	no	UH
26374	574	6	.	.	.
26374	575	1	1.=	1.=	CD
26374	575	2	Whites	white	NNS
26374	575	3	of	of	IN
26374	575	4	6	6	CD
26374	575	5	eggs	egg	NNS
26374	575	6	,	,	,
26374	575	7	yolks	yolk	NNS
26374	575	8	of	of	IN
26374	575	9	4	4	CD
26374	575	10	,	,	,
26374	575	11	1	1	CD
26374	575	12	cup	cup	NN
26374	575	13	of	of	IN
26374	575	14	sugar	sugar	NN
26374	575	15	,	,	,
26374	575	16	3/4	3/4	CD
26374	575	17	flour	flour	NN
26374	575	18	,	,	,
26374	575	19	scant	scant	JJ
26374	575	20	teaspoon	teaspoon	NN
26374	575	21	cream	cream	NN
26374	575	22	of	of	IN
26374	575	23	tartar	tartar	NN
26374	575	24	,	,	,
26374	575	25	salt	salt	NN
26374	575	26	,	,	,
26374	575	27	2	2	CD
26374	575	28	teaspoons	teaspoon	NNS
26374	575	29	orange	orange	NN
26374	575	30	juice	juice	NN
26374	575	31	and	and	CC
26374	575	32	grated	grate	VBD
26374	575	33	rind	rind	NN
26374	575	34	.	.	.
26374	576	1	Sift	Sift	NNP
26374	576	2	sugar	sugar	NN
26374	576	3	and	and	CC
26374	576	4	cream	cream	NN
26374	576	5	tartar	tartar	NN
26374	576	6	together	together	RB
26374	576	7	several	several	JJ
26374	576	8	times	time	NNS
26374	576	9	,	,	,
26374	576	10	then	then	RB
26374	576	11	mix	mix	VB
26374	576	12	with	with	IN
26374	576	13	well	well	RB
26374	576	14	-	-	HYPH
26374	576	15	beaten	beat	VBN
26374	576	16	whites	white	NNS
26374	576	17	,	,	,
26374	576	18	add	add	VB
26374	576	19	beaten	beat	VBN
26374	576	20	yolks	yolk	NNS
26374	576	21	,	,	,
26374	576	22	sift	sift	VB
26374	576	23	flour	flour	NN
26374	576	24	and	and	CC
26374	576	25	salt	salt	NN
26374	576	26	several	several	JJ
26374	576	27	times	time	NNS
26374	576	28	,	,	,
26374	576	29	mix	mix	VB
26374	576	30	altogether	altogether	RB
26374	576	31	,	,	,
26374	576	32	put	put	VBN
26374	576	33	in	in	IN
26374	576	34	orange	orange	NN
26374	576	35	and	and	CC
26374	576	36	bake	bake	VB
26374	576	37	from	from	IN
26374	576	38	forty	forty	CD
26374	576	39	to	to	IN
26374	576	40	fifty	fifty	CD
26374	576	41	minutes	minute	NNS
26374	576	42	in	in	IN
26374	576	43	a	a	DT
26374	576	44	pan	pan	NN
26374	576	45	with	with	IN
26374	576	46	pipe	pipe	NN
26374	576	47	in	in	IN
26374	576	48	center	center	NN
26374	576	49	.	.	.
26374	577	1	Do	do	VB
26374	577	2	not	not	RB
26374	577	3	look	look	VB
26374	577	4	at	at	IN
26374	577	5	it	-PRON-	PRP
26374	577	6	for	for	IN
26374	577	7	at	at	RB
26374	577	8	least	least	RBS
26374	577	9	twenty	twenty	CD
26374	577	10	minutes	minute	NNS
26374	577	11	.	.	.
26374	578	1	Do	do	VB
26374	578	2	not	not	RB
26374	578	3	butter	butter	VB
26374	578	4	pan	pan	NN
26374	578	5	,	,	,
26374	578	6	nor	nor	CC
26374	578	7	remove	remove	VB
26374	578	8	from	from	IN
26374	578	9	it	-PRON-	PRP
26374	578	10	till	till	IN
26374	578	11	cold	cold	JJ
26374	578	12	.	.	.
26374	579	1	=	=	NFP
26374	579	2	Sunshine	Sunshine	NNP
26374	579	3	Cake	Cake	NNP
26374	579	4	--	--	:
26374	579	5	No	no	UH
26374	579	6	.	.	.
26374	580	1	2.=	2.=	CD
26374	580	2	Yolks	yolk	NNS
26374	580	3	of	of	IN
26374	580	4	11	11	CD
26374	580	5	eggs	egg	NNS
26374	580	6	,	,	,
26374	580	7	2	2	CD
26374	580	8	cups	cup	NNS
26374	580	9	sugar	sugar	NN
26374	580	10	,	,	,
26374	580	11	1	1	CD
26374	580	12	of	of	IN
26374	580	13	butter	butter	NN
26374	580	14	,	,	,
26374	580	15	1	1	CD
26374	580	16	of	of	IN
26374	580	17	milk	milk	NN
26374	580	18	,	,	,
26374	580	19	1	1	CD
26374	580	20	teaspoon	teaspoon	NN
26374	580	21	cream	cream	NN
26374	580	22	of	of	IN
26374	580	23	tartar	tartar	NN
26374	580	24	,	,	,
26374	580	25	1/2	1/2	CD
26374	580	26	of	of	IN
26374	580	27	soda	soda	NN
26374	580	28	,	,	,
26374	580	29	4	4	CD
26374	580	30	cups	cup	NNS
26374	580	31	flour	flour	NN
26374	580	32	.	.	.
26374	581	1	Flavor	flavor	NN
26374	581	2	to	to	TO
26374	581	3	taste	taste	VB
26374	581	4	.	.	.
26374	582	1	=	=	NFP
26374	582	2	A	a	DT
26374	582	3	Delicious	Delicious	NNP
26374	582	4	White	White	NNP
26374	582	5	Cake.=	cake.=	SYM
26374	582	6	1	1	CD
26374	582	7	pound	pound	NN
26374	582	8	sugar	sugar	NN
26374	582	9	,	,	,
26374	582	10	1	1	CD
26374	582	11	pound	pound	NN
26374	582	12	butter	butter	NN
26374	582	13	,	,	,
26374	582	14	1	1	CD
26374	582	15	pound	pound	NN
26374	582	16	flour	flour	NN
26374	582	17	,	,	,
26374	582	18	a	a	DT
26374	582	19	little	little	JJ
26374	582	20	baking	baking	NN
26374	582	21	powder	powder	NN
26374	582	22	,	,	,
26374	582	23	whites	white	NNS
26374	582	24	of	of	IN
26374	582	25	20	20	CD
26374	582	26	eggs	egg	NNS
26374	582	27	,	,	,
26374	582	28	and	and	CC
26374	582	29	flavoring	flavor	VBG
26374	582	30	.	.	.
26374	583	1	=	=	NFP
26374	583	2	White	white	JJ
26374	583	3	Cake.=	Cake.=	NNP
26374	583	4	1/2	1/2	CD
26374	583	5	cup	cup	NN
26374	583	6	butter	butter	NN
26374	583	7	,	,	,
26374	583	8	1/2	1/2	CD
26374	583	9	of	of	IN
26374	583	10	milk	milk	NN
26374	583	11	,	,	,
26374	583	12	1	1	CD
26374	583	13	of	of	IN
26374	583	14	sugar	sugar	NN
26374	583	15	,	,	,
26374	583	16	2	2	CD
26374	583	17	of	of	IN
26374	583	18	flour	flour	NN
26374	583	19	,	,	,
26374	583	20	1	1	CD
26374	583	21	teaspoon	teaspoon	NN
26374	583	22	yeast	yeast	NN
26374	583	23	powder	powder	NN
26374	583	24	,	,	,
26374	583	25	whites	white	NNS
26374	583	26	of	of	IN
26374	583	27	2	2	CD
26374	583	28	eggs	egg	NNS
26374	583	29	,	,	,
26374	583	30	almond	almond	NN
26374	583	31	flavoring	flavoring	NN
26374	583	32	.	.	.
26374	584	1	=	=	NFP
26374	584	2	Snow	Snow	NNP
26374	584	3	Cake	Cake	NNP
26374	584	4	--	--	:
26374	584	5	No	no	UH
26374	584	6	.	.	.
26374	585	1	1.=	1.=	CD
26374	585	2	Whites	white	NNS
26374	585	3	of	of	IN
26374	585	4	10	10	CD
26374	585	5	eggs	egg	NNS
26374	585	6	,	,	,
26374	585	7	2	2	CD
26374	585	8	jelly	jelly	JJ
26374	585	9	glasses	glass	NNS
26374	585	10	of	of	IN
26374	585	11	powdered	powdered	JJ
26374	585	12	sugar	sugar	NN
26374	585	13	,	,	,
26374	585	14	1	1	CD
26374	585	15	of	of	IN
26374	585	16	flour	flour	NN
26374	585	17	,	,	,
26374	585	18	1	1	CD
26374	585	19	teaspoon	teaspoon	NN
26374	585	20	cream	cream	NN
26374	585	21	tartar	tartar	NN
26374	585	22	.	.	.
26374	586	1	=	=	NFP
26374	586	2	Snow	Snow	NNP
26374	586	3	Cake	Cake	NNP
26374	586	4	--	--	:
26374	586	5	No	no	UH
26374	586	6	.	.	.
26374	587	1	2.=	2.=	CD
26374	587	2	1	1	CD
26374	587	3	cup	cup	NN
26374	587	4	sugar	sugar	NN
26374	587	5	,	,	,
26374	587	6	1/2	1/2	CD
26374	587	7	of	of	IN
26374	587	8	butter	butter	NN
26374	587	9	,	,	,
26374	587	10	1/2	1/2	CD
26374	587	11	of	of	IN
26374	587	12	milk	milk	NN
26374	587	13	,	,	,
26374	587	14	1	1	CD
26374	587	15	teaspoon	teaspoon	NN
26374	587	16	yeast	yeast	NN
26374	587	17	powder	powder	NN
26374	587	18	,	,	,
26374	587	19	2	2	CD
26374	587	20	cups	cup	NNS
26374	587	21	flour	flour	NN
26374	587	22	,	,	,
26374	587	23	vanilla	vanilla	NN
26374	587	24	flavoring	flavoring	NN
26374	587	25	.	.	.
26374	588	1	After	after	IN
26374	588	2	being	be	VBG
26374	588	3	well	well	RB
26374	588	4	mixed	mixed	JJ
26374	588	5	,	,	,
26374	588	6	stir	stir	VBP
26374	588	7	in	in	IN
26374	588	8	the	the	DT
26374	588	9	whites	white	NNS
26374	588	10	of	of	IN
26374	588	11	4	4	CD
26374	588	12	eggs	egg	NNS
26374	588	13	,	,	,
26374	588	14	and	and	CC
26374	588	15	beat	beat	VBD
26374	588	16	vigorously	vigorously	RB
26374	588	17	.	.	.
26374	589	1	=	=	NFP
26374	589	2	Rose	Rose	NNP
26374	589	3	Cake.=	Cake.=	NNP
26374	589	4	1	1	CD
26374	589	5	pound	pound	NN
26374	589	6	flour	flour	NN
26374	589	7	,	,	,
26374	589	8	3/4	3/4	CD
26374	589	9	pound	pound	NN
26374	589	10	sugar	sugar	NN
26374	589	11	,	,	,
26374	589	12	1/2	1/2	CD
26374	589	13	pound	pound	NN
26374	589	14	butter	butter	NN
26374	589	15	,	,	,
26374	589	16	1	1	CD
26374	589	17	cup	cup	NN
26374	589	18	rose	rise	VBD
26374	589	19	water	water	NN
26374	589	20	,	,	,
26374	589	21	5	5	CD
26374	589	22	eggs	egg	NNS
26374	589	23	,	,	,
26374	589	24	1	1	CD
26374	589	25	teaspoon	teaspoon	NN
26374	589	26	dry	dry	JJ
26374	589	27	soda	soda	NN
26374	589	28	.	.	.
26374	590	1	Sift	sift	VB
26374	590	2	white	white	JJ
26374	590	3	sugar	sugar	NN
26374	590	4	over	over	IN
26374	590	5	cake	cake	NN
26374	590	6	when	when	WRB
26374	590	7	put	put	VBN
26374	590	8	in	in	IN
26374	590	9	the	the	DT
26374	590	10	oven	oven	NN
26374	590	11	.	.	.
26374	591	1	=	=	NFP
26374	591	2	Feather	Feather	NNP
26374	591	3	Cake.=	Cake.=	NNP
26374	591	4	1	1	CD
26374	591	5	egg	egg	NN
26374	591	6	,	,	,
26374	591	7	1	1	CD
26374	591	8	tablespoon	tablespoon	NN
26374	591	9	butter	butter	NN
26374	591	10	,	,	,
26374	591	11	1	1	CD
26374	591	12	cup	cup	NN
26374	591	13	sugar	sugar	NN
26374	591	14	,	,	,
26374	591	15	2	2	CD
26374	591	16	cups	cup	NNS
26374	591	17	flour	flour	NN
26374	591	18	,	,	,
26374	591	19	1/2	1/2	CD
26374	591	20	cup	cup	NN
26374	591	21	milk	milk	NN
26374	591	22	,	,	,
26374	591	23	2	2	CD
26374	591	24	teaspoons	teaspoon	NNS
26374	591	25	baking	bake	VBG
26374	591	26	powder	powder	NN
26374	591	27	.	.	.
26374	592	1	=	=	NFP
26374	592	2	Delicious	Delicious	NNP
26374	592	3	Cake.=	Cake.=	NNP
26374	592	4	2	2	CD
26374	592	5	cups	cup	NNS
26374	592	6	sifted	sift	VBN
26374	592	7	sugar	sugar	NN
26374	592	8	,	,	,
26374	592	9	3/4	3/4	CD
26374	592	10	of	of	IN
26374	592	11	butter	butter	NN
26374	592	12	,	,	,
26374	592	13	5	5	CD
26374	592	14	eggs	egg	NNS
26374	592	15	,	,	,
26374	592	16	beaten	beat	VBN
26374	592	17	separately	separately	RB
26374	592	18	,	,	,
26374	592	19	1/2	1/2	CD
26374	592	20	cup	cup	NN
26374	592	21	of	of	IN
26374	592	22	milk	milk	NN
26374	592	23	,	,	,
26374	592	24	1	1	CD
26374	592	25	teaspoon	teaspoon	NN
26374	592	26	baking	bake	VBG
26374	592	27	powder	powder	NN
26374	592	28	in	in	IN
26374	592	29	2	2	CD
26374	592	30	-	-	SYM
26374	592	31	1/2	1/2	CD
26374	592	32	cups	cup	NNS
26374	592	33	sifted	sift	VBN
26374	592	34	flour	flour	NN
26374	592	35	,	,	,
26374	592	36	2	2	CD
26374	592	37	tablespoons	tablespoon	NNS
26374	592	38	brandy	brandy	NN
26374	592	39	.	.	.
26374	593	1	=	=	NFP
26374	593	2	Gold	gold	NN
26374	593	3	Cake.=	Cake.=	NNP
26374	593	4	Yolks	yolk	NNS
26374	593	5	of	of	IN
26374	593	6	5	5	CD
26374	593	7	eggs	egg	NNS
26374	593	8	and	and	CC
26374	593	9	1	1	CD
26374	593	10	whole	whole	JJ
26374	593	11	egg	egg	NN
26374	593	12	,	,	,
26374	593	13	2	2	CD
26374	593	14	cups	cup	NNS
26374	593	15	sugar	sugar	NN
26374	593	16	,	,	,
26374	593	17	1	1	CD
26374	593	18	of	of	IN
26374	593	19	butter	butter	NN
26374	593	20	,	,	,
26374	593	21	2/3	2/3	CD
26374	593	22	cup	cup	NN
26374	593	23	milk	milk	NN
26374	593	24	,	,	,
26374	593	25	3	3	CD
26374	593	26	of	of	IN
26374	593	27	flour	flour	NN
26374	593	28	,	,	,
26374	593	29	1	1	CD
26374	593	30	teaspoon	teaspoon	NN
26374	593	31	cream	cream	NN
26374	593	32	of	of	IN
26374	593	33	tartar	tartar	NN
26374	593	34	,	,	,
26374	593	35	1/2	1/2	CD
26374	593	36	of	of	IN
26374	593	37	soda	soda	NN
26374	593	38	.	.	.
26374	594	1	=	=	NFP
26374	594	2	Silver	silver	NN
26374	594	3	Cake.=	Cake.=	NNP
26374	594	4	Whites	Whites	NNPS
26374	594	5	of	of	IN
26374	594	6	5	5	CD
26374	594	7	eggs	egg	NNS
26374	594	8	,	,	,
26374	594	9	1	1	CD
26374	594	10	-	-	SYM
26374	594	11	1/2	1/2	CD
26374	594	12	cups	cup	NNS
26374	594	13	sugar	sugar	NN
26374	594	14	,	,	,
26374	594	15	1/2	1/2	CD
26374	594	16	cup	cup	NN
26374	594	17	butter	butter	NN
26374	594	18	,	,	,
26374	594	19	3	3	CD
26374	594	20	even	even	RB
26374	594	21	cups	cup	NNS
26374	594	22	flour	flour	NN
26374	594	23	,	,	,
26374	594	24	1	1	CD
26374	594	25	of	of	IN
26374	594	26	milk	milk	NN
26374	594	27	,	,	,
26374	594	28	1	1	CD
26374	594	29	teaspoon	teaspoon	NN
26374	594	30	cream	cream	NN
26374	594	31	tartar	tartar	NN
26374	594	32	,	,	,
26374	594	33	1/2	1/2	CD
26374	594	34	of	of	IN
26374	594	35	soda	soda	NN
26374	594	36	,	,	,
26374	594	37	flavor	flavor	NN
26374	594	38	with	with	IN
26374	594	39	vanilla	vanilla	NN
26374	594	40	.	.	.
26374	595	1	Beat	beat	VB
26374	595	2	butter	butter	NN
26374	595	3	and	and	CC
26374	595	4	sugar	sugar	NN
26374	595	5	to	to	IN
26374	595	6	a	a	DT
26374	595	7	cream	cream	NN
26374	595	8	;	;	:
26374	595	9	beat	beat	VB
26374	595	10	whites	white	NNS
26374	595	11	to	to	IN
26374	595	12	a	a	DT
26374	595	13	stiff	stiff	JJ
26374	595	14	froth	froth	NN
26374	595	15	and	and	CC
26374	595	16	add	add	VBP
26374	595	17	.	.	.
26374	596	1	Sift	Sift	NNP
26374	596	2	cream	cream	NN
26374	596	3	tartar	tartar	NN
26374	596	4	with	with	IN
26374	596	5	flour	flour	NN
26374	596	6	and	and	CC
26374	596	7	dissolve	dissolve	NN
26374	596	8	soda	soda	NN
26374	596	9	in	in	IN
26374	596	10	milk	milk	NN
26374	596	11	.	.	.
26374	597	1	Stir	stir	VB
26374	597	2	in	in	IN
26374	597	3	a	a	DT
26374	597	4	little	little	JJ
26374	597	5	flour	flour	NN
26374	597	6	before	before	IN
26374	597	7	adding	add	VBG
26374	597	8	milk	milk	NN
26374	597	9	.	.	.
26374	598	1	=	=	NFP
26374	598	2	Marble	marble	NN
26374	598	3	Cake.=	cake.=	XX
26374	598	4	Whites	Whites	NNPS
26374	598	5	of	of	IN
26374	598	6	6	6	CD
26374	598	7	eggs	egg	NNS
26374	598	8	,	,	,
26374	598	9	1	1	CD
26374	598	10	-	-	SYM
26374	598	11	1/2	1/2	CD
26374	598	12	cups	cup	NNS
26374	598	13	sugar	sugar	NN
26374	598	14	,	,	,
26374	598	15	3/4	3/4	CD
26374	598	16	cup	cup	NN
26374	598	17	butter	butter	NN
26374	598	18	,	,	,
26374	598	19	1/3	1/3	CD
26374	598	20	cup	cup	NN
26374	598	21	milk	milk	NN
26374	598	22	and	and	CC
26374	598	23	1	1	CD
26374	598	24	-	-	HYPH
26374	598	25	3/4	3/4	CD
26374	598	26	cups	cup	NNS
26374	598	27	flour	flour	NN
26374	598	28	,	,	,
26374	598	29	1	1	CD
26374	598	30	teaspoon	teaspoon	NN
26374	598	31	cream	cream	NN
26374	598	32	of	of	IN
26374	598	33	tartar	tartar	NN
26374	598	34	,	,	,
26374	598	35	1/2	1/2	CD
26374	598	36	of	of	IN
26374	598	37	soda	soda	NN
26374	598	38	.	.	.
26374	599	1	Flavor	flavor	NN
26374	599	2	with	with	IN
26374	599	3	lemon	lemon	NN
26374	599	4	.	.	.
26374	600	1	DARK	DARK	NNP
26374	600	2	PART.--Yolks	PART.--Yolks	NNP
26374	600	3	of	of	IN
26374	600	4	6	6	CD
26374	600	5	eggs	egg	NNS
26374	600	6	,	,	,
26374	600	7	1	1	CD
26374	600	8	-	-	SYM
26374	600	9	1/2	1/2	CD
26374	600	10	cups	cup	NNS
26374	600	11	brown	brown	JJ
26374	600	12	sugar	sugar	NN
26374	600	13	,	,	,
26374	600	14	3/4	3/4	CD
26374	600	15	cup	cup	NN
26374	600	16	butter	butter	NN
26374	600	17	,	,	,
26374	600	18	1	1	CD
26374	600	19	-	-	SYM
26374	600	20	3/4	3/4	CD
26374	600	21	cups	cup	NNS
26374	600	22	milk	milk	NN
26374	600	23	,	,	,
26374	600	24	1	1	CD
26374	600	25	teaspoon	teaspoon	NN
26374	600	26	cream	cream	NN
26374	600	27	tartar	tartar	NN
26374	600	28	,	,	,
26374	600	29	1/3	1/3	CD
26374	600	30	of	of	IN
26374	600	31	soda	soda	NN
26374	600	32	,	,	,
26374	600	33	1	1	CD
26374	600	34	teaspoon	teaspoon	NN
26374	600	35	each	each	DT
26374	600	36	allspice	allspice	NN
26374	600	37	,	,	,
26374	600	38	cinnamon	cinnamon	NN
26374	600	39	and	and	CC
26374	600	40	cloves	clove	NNS
26374	600	41	.	.	.
26374	601	1	Mix	mix	VB
26374	601	2	lightly	lightly	RB
26374	601	3	together	together	RB
26374	601	4	,	,	,
26374	601	5	or	or	CC
26374	601	6	bake	bake	VB
26374	601	7	in	in	IN
26374	601	8	layers	layer	NNS
26374	601	9	,	,	,
26374	601	10	as	as	IN
26374	601	11	you	-PRON-	PRP
26374	601	12	please	please	VBP
26374	601	13	.	.	.
26374	602	1	=	=	NFP
26374	602	2	Cold	Cold	NNP
26374	602	3	Water	Water	NNP
26374	602	4	Cake.=	Cake.=	NNP
26374	602	5	2	2	CD
26374	602	6	cups	cup	NNS
26374	602	7	sugar	sugar	NN
26374	602	8	,	,	,
26374	602	9	2	2	CD
26374	602	10	of	of	IN
26374	602	11	flour	flour	NN
26374	602	12	,	,	,
26374	602	13	1/2	1/2	CD
26374	602	14	cup	cup	NN
26374	602	15	butter	butter	NN
26374	602	16	,	,	,
26374	602	17	1	1	CD
26374	602	18	of	of	IN
26374	602	19	cold	cold	JJ
26374	602	20	water	water	NN
26374	602	21	,	,	,
26374	602	22	2	2	CD
26374	602	23	eggs	egg	NNS
26374	602	24	,	,	,
26374	602	25	2	2	CD
26374	602	26	teaspoons	teaspoon	NNS
26374	602	27	cream	cream	NN
26374	602	28	of	of	IN
26374	602	29	tartar	tartar	NN
26374	602	30	,	,	,
26374	602	31	1	1	CD
26374	602	32	of	of	IN
26374	602	33	soda	soda	NN
26374	602	34	.	.	.
26374	603	1	Beat	beat	VB
26374	603	2	thoroughly	thoroughly	RB
26374	603	3	.	.	.
26374	604	1	Bake	bake	VB
26374	604	2	in	in	IN
26374	604	3	cups	cup	NNS
26374	604	4	.	.	.
26374	605	1	To	to	TO
26374	605	2	be	be	VB
26374	605	3	eaten	eat	VBN
26374	605	4	with	with	IN
26374	605	5	butter	butter	NN
26374	605	6	,	,	,
26374	605	7	hot	hot	JJ
26374	605	8	.	.	.
26374	606	1	=	=	NFP
26374	606	2	White	White	NNP
26374	606	3	Mountain	Mountain	NNP
26374	606	4	Cake.=	Cake.=	NNP
26374	606	5	1	1	CD
26374	606	6	-	-	SYM
26374	606	7	1/2	1/2	CD
26374	606	8	cups	cup	NNS
26374	606	9	butter	butter	NN
26374	606	10	,	,	,
26374	606	11	1/2	1/2	CD
26374	606	12	of	of	IN
26374	606	13	cream	cream	NN
26374	606	14	,	,	,
26374	606	15	2	2	CD
26374	606	16	of	of	IN
26374	606	17	sugar	sugar	NN
26374	606	18	,	,	,
26374	606	19	3	3	CD
26374	606	20	of	of	IN
26374	606	21	flour	flour	NN
26374	606	22	and	and	CC
26374	606	23	4	4	CD
26374	606	24	eggs	egg	NNS
26374	606	25	.	.	.
26374	607	1	Add	add	VB
26374	607	2	currants	currant	NNS
26374	607	3	.	.	.
26374	608	1	=	=	NFP
26374	608	2	Federal	Federal	NNP
26374	608	3	Cake.=	Cake.=	NNP
26374	608	4	1	1	CD
26374	608	5	pound	pound	NN
26374	608	6	flour	flour	NN
26374	608	7	,	,	,
26374	608	8	1	1	CD
26374	608	9	of	of	IN
26374	608	10	sugar	sugar	NN
26374	608	11	,	,	,
26374	608	12	1/2	1/2	CD
26374	608	13	of	of	IN
26374	608	14	butter	butter	NN
26374	608	15	,	,	,
26374	608	16	4	4	CD
26374	608	17	eggs	egg	NNS
26374	608	18	,	,	,
26374	608	19	1	1	CD
26374	608	20	teacup	teacup	NN
26374	608	21	cream	cream	NN
26374	608	22	,	,	,
26374	608	23	1/2	1/2	CD
26374	608	24	wine	wine	NN
26374	608	25	-	-	HYPH
26374	608	26	glass	glass	NN
26374	608	27	brandy	brandy	NN
26374	608	28	,	,	,
26374	608	29	1	1	CD
26374	608	30	of	of	IN
26374	608	31	wine	wine	NN
26374	608	32	,	,	,
26374	608	33	1	1	CD
26374	608	34	nutmeg	nutmeg	NN
26374	608	35	,	,	,
26374	608	36	1	1	CD
26374	608	37	pound	pound	NN
26374	608	38	raisins	raisin	NNS
26374	608	39	.	.	.
26374	609	1	=	=	NFP
26374	609	2	Lincoln	Lincoln	NNP
26374	609	3	Cake.=	Cake.=	NNP
26374	609	4	2	2	CD
26374	609	5	eggs	egg	NNS
26374	609	6	,	,	,
26374	609	7	2	2	CD
26374	609	8	cups	cup	NNS
26374	609	9	sugar	sugar	NN
26374	609	10	,	,	,
26374	609	11	1/2	1/2	CD
26374	609	12	cup	cup	NN
26374	609	13	butter	butter	NN
26374	609	14	,	,	,
26374	609	15	1	1	CD
26374	609	16	of	of	IN
26374	609	17	milk	milk	NN
26374	609	18	,	,	,
26374	609	19	3	3	CD
26374	609	20	of	of	IN
26374	609	21	flour	flour	NN
26374	609	22	,	,	,
26374	609	23	1	1	CD
26374	609	24	teaspoon	teaspoon	NN
26374	609	25	cream	cream	NN
26374	609	26	of	of	IN
26374	609	27	tartar	tartar	NN
26374	609	28	,	,	,
26374	609	29	1/2	1/2	CD
26374	609	30	of	of	IN
26374	609	31	soda	soda	NN
26374	609	32	.	.	.
26374	610	1	Flavor	flavor	NN
26374	610	2	to	to	TO
26374	610	3	taste	taste	VB
26374	610	4	.	.	.
26374	611	1	=	=	NFP
26374	611	2	Harrison	Harrison	NNP
26374	611	3	Cake.=	Cake.=	NNP
26374	611	4	1	1	CD
26374	611	5	cup	cup	NN
26374	611	6	butter	butter	NN
26374	611	7	,	,	,
26374	611	8	2	2	CD
26374	611	9	of	of	IN
26374	611	10	brown	brown	JJ
26374	611	11	sugar	sugar	NN
26374	611	12	,	,	,
26374	611	13	1	1	CD
26374	611	14	syrup	syrup	NN
26374	611	15	,	,	,
26374	611	16	1	1	CD
26374	611	17	milk	milk	NN
26374	611	18	,	,	,
26374	611	19	4	4	CD
26374	611	20	eggs	egg	NNS
26374	611	21	,	,	,
26374	611	22	5	5	CD
26374	611	23	cups	cup	NNS
26374	611	24	flour	flour	NN
26374	611	25	,	,	,
26374	611	26	1	1	CD
26374	611	27	nutmeg	nutmeg	NNS
26374	611	28	,	,	,
26374	611	29	1	1	CD
26374	611	30	teaspoon	teaspoon	NN
26374	611	31	soda	soda	NN
26374	611	32	.	.	.
26374	612	1	Fruit	fruit	NN
26374	612	2	to	to	TO
26374	612	3	suit	suit	VB
26374	612	4	.	.	.
26374	613	1	=	=	NFP
26374	613	2	Victoria	Victoria	NNP
26374	613	3	Cake.=	Cake.=	NNP
26374	613	4	1	1	CD
26374	613	5	cup	cup	NN
26374	613	6	butter	butter	NN
26374	613	7	,	,	,
26374	613	8	2	2	CD
26374	613	9	of	of	IN
26374	613	10	sugar	sugar	NN
26374	613	11	,	,	,
26374	613	12	4	4	CD
26374	613	13	of	of	IN
26374	613	14	flour	flour	NN
26374	613	15	,	,	,
26374	613	16	4	4	CD
26374	613	17	eggs	egg	NNS
26374	613	18	,	,	,
26374	613	19	1	1	CD
26374	613	20	cup	cup	NN
26374	613	21	sour	sour	JJ
26374	613	22	milk	milk	NN
26374	613	23	,	,	,
26374	613	24	1	1	CD
26374	613	25	teaspoon	teaspoon	NN
26374	613	26	soda	soda	NN
26374	613	27	,	,	,
26374	613	28	1	1	CD
26374	613	29	cup	cup	NN
26374	613	30	molasses	molasse	NNS
26374	613	31	,	,	,
26374	613	32	1	1	CD
26374	613	33	pound	pound	NN
26374	613	34	currants	currant	NNS
26374	613	35	,	,	,
26374	613	36	1	1	CD
26374	613	37	of	of	IN
26374	613	38	raisins	raisin	NNS
26374	613	39	,	,	,
26374	613	40	1	1	CD
26374	613	41	wine	wine	NN
26374	613	42	-	-	HYPH
26374	613	43	glass	glass	NN
26374	613	44	brandy	brandy	NN
26374	613	45	,	,	,
26374	613	46	1	1	CD
26374	613	47	nutmeg	nutmeg	NN
26374	613	48	,	,	,
26374	613	49	2	2	CD
26374	613	50	teaspoons	teaspoon	NNS
26374	613	51	of	of	IN
26374	613	52	cloves	clove	NNS
26374	613	53	,	,	,
26374	613	54	2	2	CD
26374	613	55	of	of	IN
26374	613	56	cinnamon	cinnamon	NN
26374	613	57	,	,	,
26374	613	58	1/2	1/2	CD
26374	613	59	pound	pound	NN
26374	613	60	citron	citron	NN
26374	613	61	.	.	.
26374	614	1	=	=	NFP
26374	614	2	Pound	pound	NN
26374	614	3	Cake.=	Cake.=	NNP
26374	614	4	1	1	CD
26374	614	5	pound	pound	NN
26374	614	6	flour	flour	NN
26374	614	7	,	,	,
26374	614	8	1	1	CD
26374	614	9	of	of	IN
26374	614	10	sugar	sugar	NN
26374	614	11	,	,	,
26374	614	12	11	11	CD
26374	614	13	ounces	ounce	NNS
26374	614	14	butter	butter	NN
26374	614	15	,	,	,
26374	614	16	10	10	CD
26374	614	17	eggs	egg	NNS
26374	614	18	,	,	,
26374	614	19	1/2	1/2	CD
26374	614	20	teaspoon	teaspoon	NN
26374	614	21	soda	soda	NN
26374	614	22	.	.	.
26374	615	1	=	=	NFP
26374	615	2	Sponge	Sponge	NNP
26374	615	3	Pound	Pound	NNP
26374	615	4	Cake.=	Cake.=	NNP
26374	615	5	1	1	CD
26374	615	6	heaping	heap	VBG
26374	615	7	cup	cup	NNP
26374	615	8	sugar	sugar	NN
26374	615	9	,	,	,
26374	615	10	1	1	CD
26374	615	11	scant	scant	JJ
26374	615	12	cup	cup	NN
26374	615	13	butter	butter	NN
26374	615	14	,	,	,
26374	615	15	6	6	CD
26374	615	16	eggs	egg	NNS
26374	615	17	leaving	leave	VBG
26374	615	18	out	out	RP
26374	615	19	whites	white	NNS
26374	615	20	of	of	IN
26374	615	21	2	2	CD
26374	615	22	for	for	IN
26374	615	23	icing	ice	VBG
26374	615	24	,	,	,
26374	615	25	1	1	CD
26374	615	26	-	-	SYM
26374	615	27	1/2	1/2	CD
26374	615	28	cups	cup	NNS
26374	615	29	flour	flour	NN
26374	615	30	,	,	,
26374	615	31	1	1	CD
26374	615	32	-	-	SYM
26374	615	33	1/2	1/2	CD
26374	615	34	teaspoons	teaspoon	NNS
26374	615	35	baking	bake	VBG
26374	615	36	powder	powder	NN
26374	615	37	.	.	.
26374	616	1	Flavoring	flavor	VBG
26374	616	2	.	.	.
26374	617	1	=	=	NFP
26374	617	2	Aunt	Aunt	NNP
26374	617	3	Sharlie	Sharlie	NNP
26374	617	4	's	's	POS
26374	617	5	Sponge	Sponge	NNP
26374	617	6	Cake.=	Cake.=	NNP
26374	617	7	1	1	CD
26374	617	8	pound	pound	NN
26374	617	9	powdered	powder	VBN
26374	617	10	loaf	loaf	NN
26374	617	11	sugar	sugar	NN
26374	617	12	,	,	,
26374	617	13	7	7	CD
26374	617	14	eggs	egg	NNS
26374	617	15	,	,	,
26374	617	16	beaten	beat	VBN
26374	617	17	separately	separately	RB
26374	617	18	,	,	,
26374	617	19	juice	juice	NN
26374	617	20	and	and	CC
26374	617	21	grated	grate	VBD
26374	617	22	peel	peel	NN
26374	617	23	of	of	IN
26374	617	24	lemon	lemon	NN
26374	617	25	,	,	,
26374	617	26	1/2	1/2	CD
26374	617	27	pound	pound	NN
26374	617	28	dried	dry	VBN
26374	617	29	flour	flour	NN
26374	617	30	sifted	sift	VBN
26374	617	31	in	in	RP
26374	617	32	at	at	IN
26374	617	33	the	the	DT
26374	617	34	last	last	JJ
26374	617	35	.	.	.
26374	618	1	=	=	NFP
26374	618	2	Sponge	Sponge	NNP
26374	618	3	Cake	Cake	NNP
26374	618	4	to	to	IN
26374	618	5	Roll.=	Roll.=	NNP
26374	618	6	4	4	CD
26374	618	7	eggs	egg	NNS
26374	618	8	,	,	,
26374	618	9	1	1	CD
26374	618	10	cup	cup	NN
26374	618	11	powdered	powdered	JJ
26374	618	12	sugar	sugar	NN
26374	618	13	,	,	,
26374	618	14	1	1	CD
26374	618	15	of	of	IN
26374	618	16	flour	flour	NN
26374	618	17	,	,	,
26374	618	18	1	1	CD
26374	618	19	teaspoon	teaspoon	NN
26374	618	20	cream	cream	NN
26374	618	21	tartar	tartar	NN
26374	618	22	,	,	,
26374	618	23	1/2	1/2	CD
26374	618	24	teaspoon	teaspoon	NN
26374	618	25	saleratus	saleratus	NN
26374	618	26	,	,	,
26374	618	27	1	1	CD
26374	618	28	tablespoon	tablespoon	NN
26374	618	29	cold	cold	JJ
26374	618	30	water	water	NN
26374	618	31	.	.	.
26374	619	1	Sift	sift	VB
26374	619	2	the	the	DT
26374	619	3	sugar	sugar	NN
26374	619	4	,	,	,
26374	619	5	flour	flour	NN
26374	619	6	and	and	CC
26374	619	7	cream	cream	NN
26374	619	8	tartar	tartar	NN
26374	619	9	together	together	RB
26374	619	10	;	;	:
26374	619	11	then	then	RB
26374	619	12	add	add	VB
26374	619	13	eggs	egg	NNS
26374	619	14	,	,	,
26374	619	15	and	and	CC
26374	619	16	stir	stir	VB
26374	619	17	together	together	RB
26374	619	18	ten	ten	CD
26374	619	19	minutes	minute	NNS
26374	619	20	;	;	:
26374	619	21	add	add	VB
26374	619	22	water	water	NN
26374	619	23	,	,	,
26374	619	24	soda	soda	NN
26374	619	25	and	and	CC
26374	619	26	flavoring	flavoring	NN
26374	619	27	,	,	,
26374	619	28	and	and	CC
26374	619	29	bake	bake	VB
26374	619	30	in	in	IN
26374	619	31	biscuit	biscuit	NN
26374	619	32	-	-	HYPH
26374	619	33	pan	pan	NN
26374	619	34	.	.	.
26374	620	1	To	to	TO
26374	620	2	make	make	VB
26374	620	3	jelly	jelly	NNP
26374	620	4	roll	roll	NN
26374	620	5	,	,	,
26374	620	6	lay	lie	VBD
26374	620	7	on	on	IN
26374	620	8	bread	bread	NN
26374	620	9	-	-	HYPH
26374	620	10	board	board	NN
26374	620	11	,	,	,
26374	620	12	spread	spread	VBN
26374	620	13	with	with	IN
26374	620	14	jelly	jelly	NNP
26374	620	15	and	and	CC
26374	620	16	roll	roll	NN
26374	620	17	.	.	.
26374	621	1	=	=	NFP
26374	621	2	Sponge	Sponge	NNP
26374	621	3	Cake	Cake	NNP
26374	621	4	--	--	:
26374	621	5	No	no	UH
26374	621	6	.	.	.
26374	622	1	1.=	1.=	CD
26374	622	2	2	2	CD
26374	622	3	cups	cup	NNS
26374	622	4	sugar	sugar	NNP
26374	622	5	,	,	,
26374	622	6	4	4	CD
26374	622	7	eggs	egg	NNS
26374	622	8	,	,	,
26374	622	9	1	1	CD
26374	622	10	cup	cup	NN
26374	622	11	water	water	NN
26374	622	12	,	,	,
26374	622	13	2	2	CD
26374	622	14	of	of	IN
26374	622	15	flour	flour	NN
26374	622	16	,	,	,
26374	622	17	2	2	CD
26374	622	18	teaspoons	teaspoon	NNS
26374	622	19	yeast	yeast	NN
26374	622	20	powder	powder	NN
26374	622	21	,	,	,
26374	622	22	salt	salt	NN
26374	622	23	and	and	CC
26374	622	24	flavoring	flavoring	NN
26374	622	25	.	.	.
26374	623	1	=	=	NFP
26374	623	2	Sponge	Sponge	NNP
26374	623	3	Cake	Cake	NNP
26374	623	4	--	--	:
26374	623	5	No	no	UH
26374	623	6	.	.	.
26374	624	1	2.=	2.=	CD
26374	624	2	1	1	CD
26374	624	3	cup	cup	NN
26374	624	4	sugar	sugar	NN
26374	624	5	,	,	,
26374	624	6	1	1	CD
26374	624	7	of	of	IN
26374	624	8	flour	flour	NN
26374	624	9	,	,	,
26374	624	10	4	4	CD
26374	624	11	eggs	egg	NNS
26374	624	12	,	,	,
26374	624	13	1	1	CD
26374	624	14	heaping	heaping	NN
26374	624	15	teaspoon	teaspoon	NN
26374	624	16	baking	baking	NN
26374	624	17	powder	powder	NN
26374	624	18	,	,	,
26374	624	19	5	5	CD
26374	624	20	tablespoons	tablespoon	NNS
26374	624	21	water	water	NN
26374	624	22	.	.	.
26374	625	1	Rub	Rub	NNP
26374	625	2	sugar	sugar	NN
26374	625	3	and	and	CC
26374	625	4	yolks	yolk	NNS
26374	625	5	together	together	RB
26374	625	6	until	until	IN
26374	625	7	very	very	RB
26374	625	8	light	light	NN
26374	625	9	and	and	CC
26374	625	10	creamy	creamy	JJ
26374	625	11	.	.	.
26374	626	1	Add	add	VB
26374	626	2	water	water	NN
26374	626	3	and	and	CC
26374	626	4	1/2	1/2	CD
26374	626	5	of	of	IN
26374	626	6	the	the	DT
26374	626	7	flour	flour	NN
26374	626	8	.	.	.
26374	627	1	After	after	IN
26374	627	2	sifting	sift	VBG
26374	627	3	baking	baking	NN
26374	627	4	powder	powder	NN
26374	627	5	and	and	CC
26374	627	6	flour	flour	NN
26374	627	7	twice	twice	RB
26374	627	8	,	,	,
26374	627	9	add	add	VB
26374	627	10	remaining	remain	VBG
26374	627	11	flour	flour	NN
26374	627	12	with	with	IN
26374	627	13	beaten	beat	VBN
26374	627	14	whites	white	NNS
26374	627	15	,	,	,
26374	627	16	and	and	CC
26374	627	17	a	a	DT
26374	627	18	pinch	pinch	NN
26374	627	19	of	of	IN
26374	627	20	salt	salt	NN
26374	627	21	.	.	.
26374	628	1	Stir	stir	VB
26374	628	2	gently	gently	RB
26374	628	3	.	.	.
26374	629	1	=	=	SYM
26374	629	2	1	1	CD
26374	629	3	,	,	,
26374	629	4	2	2	CD
26374	629	5	,	,	,
26374	629	6	3	3	CD
26374	629	7	,	,	,
26374	629	8	4	4	CD
26374	629	9	Cake.=	cake.=	SYM
26374	629	10	1	1	CD
26374	629	11	cup	cup	NN
26374	629	12	butter	butter	NN
26374	629	13	,	,	,
26374	629	14	2	2	CD
26374	629	15	of	of	IN
26374	629	16	sugar	sugar	NN
26374	629	17	,	,	,
26374	629	18	3	3	CD
26374	629	19	of	of	IN
26374	629	20	flour	flour	NN
26374	629	21	,	,	,
26374	629	22	4	4	CD
26374	629	23	eggs	egg	NNS
26374	629	24	,	,	,
26374	629	25	1	1	CD
26374	629	26	cup	cup	NN
26374	629	27	milk	milk	NN
26374	629	28	,	,	,
26374	629	29	2	2	CD
26374	629	30	heaping	heaping	NN
26374	629	31	teaspoons	teaspoon	NNS
26374	629	32	baking	bake	VBG
26374	629	33	powder	powder	NN
26374	629	34	,	,	,
26374	629	35	1/2	1/2	CD
26374	629	36	teaspoon	teaspoon	NN
26374	629	37	each	each	DT
26374	629	38	of	of	IN
26374	629	39	vanilla	vanilla	NN
26374	629	40	and	and	CC
26374	629	41	lemon	lemon	NN
26374	629	42	.	.	.
26374	630	1	Rub	rub	VB
26374	630	2	the	the	DT
26374	630	3	butter	butter	NN
26374	630	4	and	and	CC
26374	630	5	sugar	sugar	NN
26374	630	6	until	until	IN
26374	630	7	very	very	RB
26374	630	8	light	light	JJ
26374	630	9	and	and	CC
26374	630	10	creamy	creamy	JJ
26374	630	11	;	;	:
26374	630	12	then	then	RB
26374	630	13	add	add	VB
26374	630	14	2	2	CD
26374	630	15	eggs	egg	NNS
26374	630	16	and	and	CC
26374	630	17	beat	beat	VBD
26374	630	18	well	well	RB
26374	630	19	;	;	:
26374	630	20	add	add	VB
26374	630	21	2	2	CD
26374	630	22	more	more	JJR
26374	630	23	and	and	CC
26374	630	24	beat	beat	VBD
26374	630	25	again	again	RB
26374	630	26	;	;	:
26374	630	27	then	then	RB
26374	630	28	sift	sift	VB
26374	630	29	in	in	IN
26374	630	30	flour	flour	NN
26374	630	31	after	after	IN
26374	630	32	having	have	VBG
26374	630	33	sifted	sift	VBN
26374	630	34	it	-PRON-	PRP
26374	630	35	with	with	IN
26374	630	36	the	the	DT
26374	630	37	baking	baking	NN
26374	630	38	powder	powder	NN
26374	630	39	.	.	.
26374	631	1	Stir	stir	VB
26374	631	2	in	in	IN
26374	631	3	milk	milk	NN
26374	631	4	with	with	IN
26374	631	5	the	the	DT
26374	631	6	flour	flour	NN
26374	631	7	,	,	,
26374	631	8	and	and	CC
26374	631	9	add	add	VB
26374	631	10	flavoring	flavoring	NN
26374	631	11	.	.	.
26374	632	1	=	=	NFP
26374	632	2	Molasses	Molasses	NNP
26374	632	3	Plum	Plum	NNP
26374	632	4	Cake.=	Cake.=	NNP
26374	632	5	Scant	scant	NN
26374	632	6	2/3	2/3	CD
26374	632	7	cup	cup	NN
26374	632	8	butter	butter	NN
26374	632	9	,	,	,
26374	632	10	1	1	CD
26374	632	11	cup	cup	NN
26374	632	12	sugar	sugar	NN
26374	632	13	,	,	,
26374	632	14	1	1	CD
26374	632	15	of	of	IN
26374	632	16	molasses	molasse	NNS
26374	632	17	,	,	,
26374	632	18	1	1	CD
26374	632	19	of	of	IN
26374	632	20	milk	milk	NN
26374	632	21	,	,	,
26374	632	22	3	3	CD
26374	632	23	eggs	egg	NNS
26374	632	24	,	,	,
26374	632	25	4	4	CD
26374	632	26	cups	cup	NNS
26374	632	27	flour	flour	NN
26374	632	28	,	,	,
26374	632	29	1	1	CD
26374	632	30	teaspoon	teaspoon	NN
26374	632	31	soda	soda	NN
26374	632	32	stirred	stir	VBN
26374	632	33	into	into	IN
26374	632	34	molasses	molasse	NNS
26374	632	35	,	,	,
26374	632	36	1	1	CD
26374	632	37	teaspoon	teaspoon	NN
26374	632	38	each	each	DT
26374	632	39	of	of	IN
26374	632	40	cloves	clove	NNS
26374	632	41	,	,	,
26374	632	42	nutmeg	nutmeg	NNP
26374	632	43	and	and	CC
26374	632	44	cinnamon	cinnamon	NNP
26374	632	45	,	,	,
26374	632	46	1	1	CD
26374	632	47	cup	cup	NN
26374	632	48	of	of	IN
26374	632	49	stoned	stone	VBN
26374	632	50	and	and	CC
26374	632	51	chopped	chop	VBD
26374	632	52	raisins	raisin	NNS
26374	632	53	.	.	.
26374	633	1	=	=	NFP
26374	633	2	Dark	Dark	NNP
26374	633	3	Cake.=	Cake.=	NNP
26374	633	4	1	1	CD
26374	633	5	cup	cup	NN
26374	633	6	sugar	sugar	NN
26374	633	7	,	,	,
26374	633	8	1	1	CD
26374	633	9	of	of	IN
26374	633	10	butter	butter	NN
26374	633	11	,	,	,
26374	633	12	1	1	CD
26374	633	13	of	of	IN
26374	633	14	sour	sour	JJ
26374	633	15	milk	milk	NN
26374	633	16	,	,	,
26374	633	17	1	1	CD
26374	633	18	of	of	IN
26374	633	19	molasses	molasse	NNS
26374	633	20	,	,	,
26374	633	21	4	4	CD
26374	633	22	of	of	IN
26374	633	23	flour	flour	NN
26374	633	24	,	,	,
26374	633	25	1	1	CD
26374	633	26	teaspoon	teaspoon	NN
26374	633	27	soda	soda	NN
26374	633	28	,	,	,
26374	633	29	1	1	CD
26374	633	30	pound	pound	NN
26374	633	31	raisins	raisin	NNS
26374	633	32	.	.	.
26374	634	1	All	all	DT
26374	634	2	kinds	kind	NNS
26374	634	3	of	of	IN
26374	634	4	spice	spice	NN
26374	634	5	.	.	.
26374	635	1	This	this	DT
26374	635	2	cake	cake	NN
26374	635	3	will	will	MD
26374	635	4	keep	keep	VB
26374	635	5	a	a	DT
26374	635	6	long	long	JJ
26374	635	7	time	time	NN
26374	635	8	.	.	.
26374	636	1	=	=	NFP
26374	636	2	Plain	Plain	NNP
26374	636	3	Spice	Spice	NNP
26374	636	4	Cake.=	Cake.=	NNP
26374	636	5	1/2	1/2	CD
26374	636	6	cup	cup	NN
26374	636	7	butter	butter	NN
26374	636	8	,	,	,
26374	636	9	1	1	CD
26374	636	10	of	of	IN
26374	636	11	water	water	NN
26374	636	12	or	or	CC
26374	636	13	milk	milk	NN
26374	636	14	,	,	,
26374	636	15	2	2	CD
26374	636	16	of	of	IN
26374	636	17	brown	brown	JJ
26374	636	18	sugar	sugar	NN
26374	636	19	,	,	,
26374	636	20	2	2	CD
26374	636	21	eggs	egg	NNS
26374	636	22	,	,	,
26374	636	23	3	3	CD
26374	636	24	-	-	SYM
26374	636	25	1/2	1/2	CD
26374	636	26	cups	cup	NNS
26374	636	27	flour	flour	NN
26374	636	28	,	,	,
26374	636	29	1	1	CD
26374	636	30	-	-	SYM
26374	636	31	1/2	1/2	CD
26374	636	32	teaspoons	teaspoon	NNS
26374	636	33	yeast	yeast	NN
26374	636	34	powder	powder	NN
26374	636	35	,	,	,
26374	636	36	1	1	CD
26374	636	37	teaspoon	teaspoon	NN
26374	636	38	cloves	clove	NNS
26374	636	39	,	,	,
26374	636	40	1	1	CD
26374	636	41	of	of	IN
26374	636	42	cinnamon	cinnamon	NN
26374	636	43	,	,	,
26374	636	44	1	1	CD
26374	636	45	of	of	IN
26374	636	46	allspice	allspice	NN
26374	636	47	,	,	,
26374	636	48	and	and	CC
26374	636	49	1	1	CD
26374	636	50	cup	cup	NN
26374	636	51	of	of	IN
26374	636	52	currants	currant	NNS
26374	636	53	or	or	CC
26374	636	54	raisins	raisin	NNS
26374	636	55	can	can	MD
26374	636	56	be	be	VB
26374	636	57	added	add	VBN
26374	636	58	,	,	,
26374	636	59	if	if	IN
26374	636	60	desired	desire	VBN
26374	636	61	.	.	.
26374	637	1	=	=	NFP
26374	637	2	Fruit	Fruit	NNP
26374	637	3	Cake	Cake	NNP
26374	637	4	--	--	:
26374	637	5	No	no	UH
26374	637	6	.	.	.
26374	638	1	1.=	1.=	CD
26374	638	2	1	1	CD
26374	638	3	pound	pound	NN
26374	638	4	citron	citron	NN
26374	638	5	,	,	,
26374	638	6	2	2	CD
26374	638	7	of	of	IN
26374	638	8	currants	currant	NNS
26374	638	9	,	,	,
26374	638	10	2	2	CD
26374	638	11	of	of	IN
26374	638	12	raisins	raisin	NNS
26374	638	13	,	,	,
26374	638	14	1	1	CD
26374	638	15	of	of	IN
26374	638	16	flour	flour	NN
26374	638	17	,	,	,
26374	638	18	1	1	CD
26374	638	19	of	of	IN
26374	638	20	butter	butter	NN
26374	638	21	,	,	,
26374	638	22	1	1	CD
26374	638	23	of	of	IN
26374	638	24	sugar	sugar	NN
26374	638	25	,	,	,
26374	638	26	9	9	CD
26374	638	27	eggs	egg	NNS
26374	638	28	,	,	,
26374	638	29	1/2	1/2	CD
26374	638	30	teaspoon	teaspoon	NN
26374	638	31	soda	soda	NN
26374	638	32	,	,	,
26374	638	33	1/2	1/2	CD
26374	638	34	cup	cup	NN
26374	638	35	molasses	molasse	NNS
26374	638	36	,	,	,
26374	638	37	1	1	CD
26374	638	38	teaspoon	teaspoon	NN
26374	638	39	cloves	clove	NNS
26374	638	40	,	,	,
26374	638	41	1	1	CD
26374	638	42	of	of	IN
26374	638	43	nutmeg	nutmeg	NNP
26374	638	44	,	,	,
26374	638	45	1	1	CD
26374	638	46	of	of	IN
26374	638	47	mace	mace	NN
26374	638	48	,	,	,
26374	638	49	1	1	CD
26374	638	50	of	of	IN
26374	638	51	cinnamon	cinnamon	NN
26374	638	52	,	,	,
26374	638	53	1	1	CD
26374	638	54	of	of	IN
26374	638	55	allspice	allspice	NN
26374	638	56	,	,	,
26374	638	57	2	2	CD
26374	638	58	of	of	IN
26374	638	59	lemon	lemon	NN
26374	638	60	,	,	,
26374	638	61	wine	wine	NN
26374	638	62	-	-	HYPH
26374	638	63	glass	glass	NN
26374	638	64	of	of	IN
26374	638	65	brandy	brandy	NN
26374	638	66	and	and	CC
26374	638	67	1	1	CD
26374	638	68	of	of	IN
26374	638	69	sherry	sherry	NNP
26374	638	70	.	.	.
26374	639	1	=	=	NFP
26374	639	2	Fruit	Fruit	NNP
26374	639	3	Cake	Cake	NNP
26374	639	4	--	--	:
26374	639	5	No	no	UH
26374	639	6	.	.	.
26374	640	1	2.=	2.=	CD
26374	640	2	1	1	CD
26374	640	3	pound	pound	NN
26374	640	4	flour	flour	NN
26374	640	5	,	,	,
26374	640	6	3/4	3/4	CD
26374	640	7	butter	butter	NN
26374	640	8	,	,	,
26374	640	9	1/2	1/2	CD
26374	640	10	sugar	sugar	NN
26374	640	11	,	,	,
26374	640	12	2	2	CD
26374	640	13	of	of	IN
26374	640	14	currants	currant	NNS
26374	640	15	,	,	,
26374	640	16	2	2	CD
26374	640	17	of	of	IN
26374	640	18	raisins	raisin	NNS
26374	640	19	,	,	,
26374	640	20	1/2	1/2	CD
26374	640	21	of	of	IN
26374	640	22	citron	citron	NN
26374	640	23	,	,	,
26374	640	24	1	1	CD
26374	640	25	-	-	SYM
26374	640	26	1/2	1/2	CD
26374	640	27	cups	cup	NNS
26374	640	28	molasses	molasse	NNS
26374	640	29	,	,	,
26374	640	30	wine	wine	NN
26374	640	31	-	-	HYPH
26374	640	32	glass	glass	NN
26374	640	33	of	of	IN
26374	640	34	brandy	brandy	NN
26374	640	35	,	,	,
26374	640	36	1	1	CD
26374	640	37	of	of	IN
26374	640	38	wine	wine	NN
26374	640	39	,	,	,
26374	640	40	1/2	1/2	CD
26374	640	41	teaspoon	teaspoon	NN
26374	640	42	saleratus	saleratus	NN
26374	640	43	,	,	,
26374	640	44	8	8	CD
26374	640	45	eggs	egg	NNS
26374	640	46	.	.	.
26374	641	1	Bake	bake	VB
26374	641	2	in	in	IN
26374	641	3	a	a	DT
26374	641	4	slow	slow	JJ
26374	641	5	oven	oven	JJ
26374	641	6	three	three	CD
26374	641	7	hours	hour	NNS
26374	641	8	.	.	.
26374	642	1	Add	add	VB
26374	642	2	spices	spice	NNS
26374	642	3	as	as	IN
26374	642	4	desired	desire	VBN
26374	642	5	.	.	.
26374	643	1	=	=	NFP
26374	643	2	Snow	Snow	NNP
26374	643	3	Tea	tea	NN
26374	643	4	Cakes.=	cakes.=	NN
26374	643	5	3	3	CD
26374	643	6	tablespoons	tablespoon	NNS
26374	643	7	sugar	sugar	NN
26374	643	8	,	,	,
26374	643	9	3	3	CD
26374	643	10	cups	cup	NNS
26374	643	11	milk	milk	NN
26374	643	12	,	,	,
26374	643	13	2	2	CD
26374	643	14	eggs	egg	NNS
26374	643	15	,	,	,
26374	643	16	4	4	CD
26374	643	17	cups	cup	NNS
26374	643	18	flour	flour	NN
26374	643	19	,	,	,
26374	643	20	2	2	CD
26374	643	21	teaspoons	teaspoon	NNS
26374	643	22	yeast	yeast	NN
26374	643	23	powder	powder	NN
26374	643	24	.	.	.
26374	644	1	Bake	bake	VB
26374	644	2	in	in	IN
26374	644	3	muffin	muffin	NN
26374	644	4	-	-	HYPH
26374	644	5	rings	ring	NNS
26374	644	6	.	.	.
26374	645	1	=	=	NFP
26374	645	2	Coffee	coffee	NN
26374	645	3	Cake.=	Cake.=	NNP
26374	645	4	2	2	CD
26374	645	5	-	-	SYM
26374	645	6	1/2	1/2	CD
26374	645	7	cups	cup	NNS
26374	645	8	flour	flour	NN
26374	645	9	,	,	,
26374	645	10	1	1	CD
26374	645	11	of	of	IN
26374	645	12	coffee	coffee	NN
26374	645	13	,	,	,
26374	645	14	1	1	CD
26374	645	15	of	of	IN
26374	645	16	brown	brown	JJ
26374	645	17	sugar	sugar	NN
26374	645	18	,	,	,
26374	645	19	1	1	CD
26374	645	20	of	of	IN
26374	645	21	butter	butter	NN
26374	645	22	,	,	,
26374	645	23	1	1	CD
26374	645	24	of	of	IN
26374	645	25	syrup	syrup	NN
26374	645	26	,	,	,
26374	645	27	6	6	CD
26374	645	28	eggs	egg	NNS
26374	645	29	,	,	,
26374	645	30	1	1	CD
26374	645	31	pound	pound	NN
26374	645	32	raisins	raisin	NNS
26374	645	33	,	,	,
26374	645	34	2	2	CD
26374	645	35	cups	cup	NNS
26374	645	36	currants	currant	NNS
26374	645	37	,	,	,
26374	645	38	3	3	CD
26374	645	39	tablespoons	tablespoon	NNS
26374	645	40	brandy	brandy	NN
26374	645	41	,	,	,
26374	645	42	2	2	CD
26374	645	43	of	of	IN
26374	645	44	cinnamon	cinnamon	NN
26374	645	45	,	,	,
26374	645	46	1	1	CD
26374	645	47	of	of	IN
26374	645	48	cloves	clove	NNS
26374	645	49	,	,	,
26374	645	50	1	1	CD
26374	645	51	of	of	IN
26374	645	52	allspice	allspice	NN
26374	645	53	,	,	,
26374	645	54	1	1	CD
26374	645	55	grated	grate	VBD
26374	645	56	nutmeg	nutmeg	NNP
26374	645	57	,	,	,
26374	645	58	4	4	CD
26374	645	59	pieces	piece	NNS
26374	645	60	candied	candy	VBD
26374	645	61	lemon	lemon	NN
26374	645	62	or	or	CC
26374	645	63	citron	citron	NN
26374	645	64	,	,	,
26374	645	65	1	1	CD
26374	645	66	teaspoon	teaspoon	NN
26374	645	67	soda	soda	NN
26374	645	68	.	.	.
26374	646	1	Steam	steam	NN
26374	646	2	two	two	CD
26374	646	3	hours	hour	NNS
26374	646	4	and	and	CC
26374	646	5	bake	bake	VB
26374	646	6	one	one	CD
26374	646	7	-	-	HYPH
26374	646	8	half	half	NN
26374	646	9	hour	hour	NN
26374	646	10	.	.	.
26374	647	1	=	=	NFP
26374	647	2	Hermits.=	Hermits.=	NNP
26374	647	3	2	2	CD
26374	647	4	cups	cup	NNS
26374	647	5	sugar	sugar	NNP
26374	647	6	,	,	,
26374	647	7	1	1	CD
26374	647	8	cup	cup	NN
26374	647	9	butter	butter	NN
26374	647	10	,	,	,
26374	647	11	3	3	CD
26374	647	12	eggs	egg	NNS
26374	647	13	,	,	,
26374	647	14	1	1	CD
26374	647	15	tablespoon	tablespoon	NN
26374	647	16	milk	milk	NN
26374	647	17	,	,	,
26374	647	18	1	1	CD
26374	647	19	teaspoon	teaspoon	NN
26374	647	20	soda	soda	NN
26374	647	21	(	(	-LRB-
26374	647	22	dissolved	dissolve	VBN
26374	647	23	in	in	IN
26374	647	24	milk	milk	NN
26374	647	25	)	)	-RRB-
26374	647	26	,	,	,
26374	647	27	a	a	DT
26374	647	28	teaspoon	teaspoon	NN
26374	647	29	each	each	DT
26374	647	30	of	of	IN
26374	647	31	cinnamon	cinnamon	NN
26374	647	32	,	,	,
26374	647	33	cloves	clove	NNS
26374	647	34	and	and	CC
26374	647	35	allspice	allspice	NNS
26374	647	36	,	,	,
26374	647	37	1	1	CD
26374	647	38	cup	cup	NN
26374	647	39	chopped	chop	VBD
26374	647	40	raisins	raisin	NNS
26374	647	41	and	and	CC
26374	647	42	currants	currant	NNS
26374	647	43	,	,	,
26374	647	44	mixed	mixed	JJ
26374	647	45	,	,	,
26374	647	46	and	and	CC
26374	647	47	as	as	RB
26374	647	48	much	much	JJ
26374	647	49	cut	cut	VBN
26374	647	50	citron	citron	NN
26374	647	51	as	as	IN
26374	647	52	desired	desire	VBN
26374	647	53	.	.	.
26374	648	1	Mix	mix	VB
26374	648	2	with	with	IN
26374	648	3	sufficient	sufficient	JJ
26374	648	4	flour	flour	NN
26374	648	5	to	to	TO
26374	648	6	roll	roll	VB
26374	648	7	.	.	.
26374	649	1	Roll	roll	VB
26374	649	2	very	very	RB
26374	649	3	thin	thin	JJ
26374	649	4	,	,	,
26374	649	5	cut	cut	VBN
26374	649	6	as	as	IN
26374	649	7	cookies	cookie	NNS
26374	649	8	,	,	,
26374	649	9	and	and	CC
26374	649	10	bake	bake	VB
26374	649	11	in	in	RP
26374	649	12	a	a	DT
26374	649	13	moderate	moderate	JJ
26374	649	14	oven	oven	NN
26374	649	15	.	.	.
26374	650	1	Excellent	excellent	JJ
26374	650	2	,	,	,
26374	650	3	and	and	CC
26374	650	4	will	will	MD
26374	650	5	keep	keep	VB
26374	650	6	a	a	DT
26374	650	7	long	long	JJ
26374	650	8	time	time	NN
26374	650	9	.	.	.
26374	651	1	=	=	NFP
26374	651	2	Fruit	fruit	NN
26374	651	3	Cookies.=	Cookies.=	NNP
26374	651	4	1	1	CD
26374	651	5	cup	cup	NN
26374	651	6	sugar	sugar	NN
26374	651	7	,	,	,
26374	651	8	3/4	3/4	CD
26374	651	9	of	of	IN
26374	651	10	butter	butter	NN
26374	651	11	,	,	,
26374	651	12	2	2	CD
26374	651	13	eggs	egg	NNS
26374	651	14	,	,	,
26374	651	15	1/2	1/2	CD
26374	651	16	teaspoon	teaspoon	NN
26374	651	17	soda	soda	NN
26374	651	18	,	,	,
26374	651	19	1	1	CD
26374	651	20	cup	cup	NN
26374	651	21	chopped	chop	VBN
26374	651	22	raisins	raisin	NNS
26374	651	23	,	,	,
26374	651	24	all	all	DT
26374	651	25	kinds	kind	NNS
26374	651	26	of	of	IN
26374	651	27	spice	spice	NN
26374	651	28	,	,	,
26374	651	29	2	2	CD
26374	651	30	tablespoons	tablespoon	NNS
26374	651	31	pickled	pickle	VBD
26374	651	32	peach	peach	NN
26374	651	33	juice	juice	NN
26374	651	34	,	,	,
26374	651	35	flour	flour	NN
26374	651	36	enough	enough	RB
26374	651	37	to	to	TO
26374	651	38	roll	roll	VB
26374	651	39	out	out	RP
26374	651	40	.	.	.
26374	652	1	=	=	NFP
26374	652	2	Boston	Boston	NNP
26374	652	3	Cookies.=	Cookies.=	NNP
26374	652	4	1	1	CD
26374	652	5	cup	cup	NN
26374	652	6	butter	butter	NN
26374	652	7	,	,	,
26374	652	8	1	1	CD
26374	652	9	-	-	SYM
26374	652	10	1/2	1/2	CD
26374	652	11	powdered	powder	VBN
26374	652	12	sugar	sugar	NN
26374	652	13	,	,	,
26374	652	14	2	2	CD
26374	652	15	eggs	egg	NNS
26374	652	16	,	,	,
26374	652	17	4	4	CD
26374	652	18	teaspoons	teaspoon	NNS
26374	652	19	milk	milk	NN
26374	652	20	,	,	,
26374	652	21	4	4	CD
26374	652	22	cups	cup	NNS
26374	652	23	flour	flour	NN
26374	652	24	,	,	,
26374	652	25	1	1	CD
26374	652	26	teaspoon	teaspoon	NN
26374	652	27	of	of	IN
26374	652	28	soda	soda	NN
26374	652	29	or	or	CC
26374	652	30	saleratus	saleratus	NN
26374	652	31	,	,	,
26374	652	32	1	1	CD
26374	652	33	of	of	IN
26374	652	34	ginger	ginger	NN
26374	652	35	.	.	.
26374	653	1	Make	make	VB
26374	653	2	stiff	stiff	JJ
26374	653	3	enough	enough	RB
26374	653	4	to	to	TO
26374	653	5	roll	roll	VB
26374	653	6	thin	thin	JJ
26374	653	7	.	.	.
26374	654	1	=	=	NFP
26374	654	2	Scotch	scotch	NN
26374	654	3	Cookies.=	Cookies.=	NNP
26374	654	4	Beat	beat	NN
26374	654	5	2	2	CD
26374	654	6	cups	cup	NNS
26374	654	7	of	of	IN
26374	654	8	sugar	sugar	NN
26374	654	9	with	with	IN
26374	654	10	1	1	CD
26374	654	11	cup	cup	NN
26374	654	12	of	of	IN
26374	654	13	butter	butter	NN
26374	654	14	,	,	,
26374	654	15	2	2	CD
26374	654	16	eggs	egg	NNS
26374	654	17	,	,	,
26374	654	18	and	and	CC
26374	654	19	5	5	CD
26374	654	20	tablespoonfuls	tablespoonful	NNS
26374	654	21	of	of	IN
26374	654	22	milk	milk	NN
26374	654	23	.	.	.
26374	655	1	Mix	mix	VB
26374	655	2	3	3	CD
26374	655	3	teaspoonfuls	teaspoonful	NNS
26374	655	4	of	of	IN
26374	655	5	baking	bake	VBG
26374	655	6	powder	powder	NN
26374	655	7	and	and	CC
26374	655	8	1	1	CD
26374	655	9	of	of	IN
26374	655	10	cinnamon	cinnamon	NN
26374	655	11	with	with	IN
26374	655	12	2	2	CD
26374	655	13	cups	cup	NNS
26374	655	14	of	of	IN
26374	655	15	flour	flour	NN
26374	655	16	,	,	,
26374	655	17	and	and	CC
26374	655	18	add	add	VB
26374	655	19	as	as	RB
26374	655	20	much	much	RB
26374	655	21	more	more	JJR
26374	655	22	flour	flour	NN
26374	655	23	as	as	IN
26374	655	24	necessary	necessary	JJ
26374	655	25	to	to	TO
26374	655	26	make	make	VB
26374	655	27	stiff	stiff	JJ
26374	655	28	enough	enough	RB
26374	655	29	to	to	TO
26374	655	30	roll	roll	VB
26374	655	31	.	.	.
26374	656	1	Roll	roll	VB
26374	656	2	thin	thin	JJ
26374	656	3	,	,	,
26374	656	4	cut	cut	VBD
26374	656	5	out	out	RP
26374	656	6	and	and	CC
26374	656	7	bake	bake	VB
26374	656	8	quickly	quickly	RB
26374	656	9	.	.	.
26374	657	1	=	=	NFP
26374	657	2	Molasses	Molasses	NNP
26374	657	3	Cookies.=	Cookies.=	NNP
26374	657	4	In	in	IN
26374	657	5	1	1	CD
26374	657	6	pint	pint	NN
26374	657	7	of	of	IN
26374	657	8	New	New	NNP
26374	657	9	Orleans	Orleans	NNP
26374	657	10	molasses	molasse	NNS
26374	657	11	melt	melt	VBP
26374	657	12	a	a	DT
26374	657	13	full	full	JJ
26374	657	14	cup	cup	NN
26374	657	15	of	of	IN
26374	657	16	butter	butter	NN
26374	657	17	with	with	IN
26374	657	18	a	a	DT
26374	657	19	cup	cup	NN
26374	657	20	of	of	IN
26374	657	21	brown	brown	JJ
26374	657	22	sugar	sugar	NN
26374	657	23	.	.	.
26374	658	1	Stir	stir	VB
26374	658	2	in	in	IN
26374	658	3	1	1	CD
26374	658	4	tablespoon	tablespoon	NN
26374	658	5	ginger	ginger	NN
26374	658	6	,	,	,
26374	658	7	1/2	1/2	CD
26374	658	8	teaspoon	teaspoon	NN
26374	658	9	saleratus	saleratus	NN
26374	658	10	,	,	,
26374	658	11	dissolved	dissolve	VBN
26374	658	12	in	in	IN
26374	658	13	a	a	DT
26374	658	14	little	little	JJ
26374	658	15	hot	hot	JJ
26374	658	16	water	water	NN
26374	658	17	,	,	,
26374	658	18	and	and	CC
26374	658	19	flour	flour	NN
26374	658	20	enough	enough	JJ
26374	658	21	to	to	TO
26374	658	22	roll	roll	VB
26374	658	23	out	out	RP
26374	658	24	.	.	.
26374	659	1	Take	take	VB
26374	659	2	small	small	JJ
26374	659	3	pieces	piece	NNS
26374	659	4	at	at	IN
26374	659	5	a	a	DT
26374	659	6	time	time	NN
26374	659	7	to	to	TO
26374	659	8	roll	roll	VB
26374	659	9	out	out	RP
26374	659	10	.	.	.
26374	660	1	=	=	NFP
26374	660	2	Rich	Rich	NNP
26374	660	3	Cookies.=	Cookies.=	NNP
26374	660	4	Yolks	Yolks	NNPS
26374	660	5	of	of	IN
26374	660	6	6	6	CD
26374	660	7	eggs	egg	NNS
26374	660	8	,	,	,
26374	660	9	1/2	1/2	CD
26374	660	10	roll	roll	NN
26374	660	11	butter	butter	NN
26374	660	12	,	,	,
26374	660	13	1	1	CD
26374	660	14	cup	cup	NN
26374	660	15	bar	bar	NN
26374	660	16	sugar	sugar	NN
26374	660	17	,	,	,
26374	660	18	2	2	CD
26374	660	19	-	-	SYM
26374	660	20	1/2	1/2	CD
26374	660	21	cups	cup	NNS
26374	660	22	flour	flour	NN
26374	660	23	.	.	.
26374	661	1	Put	put	VB
26374	661	2	a	a	DT
26374	661	3	little	little	JJ
26374	661	4	of	of	IN
26374	661	5	the	the	DT
26374	661	6	flour	flour	NN
26374	661	7	in	in	IN
26374	661	8	a	a	DT
26374	661	9	deep	deep	JJ
26374	661	10	dish	dish	NN
26374	661	11	,	,	,
26374	661	12	then	then	RB
26374	661	13	add	add	VB
26374	661	14	some	some	DT
26374	661	15	egg	egg	NN
26374	661	16	,	,	,
26374	661	17	some	some	DT
26374	661	18	butter	butter	NN
26374	661	19	and	and	CC
26374	661	20	some	some	DT
26374	661	21	sugar	sugar	NN
26374	661	22	;	;	:
26374	661	23	then	then	RB
26374	661	24	more	more	JJR
26374	661	25	flour	flour	NN
26374	661	26	,	,	,
26374	661	27	more	more	JJR
26374	661	28	egg	egg	NN
26374	661	29	and	and	CC
26374	661	30	more	more	JJR
26374	661	31	sugar	sugar	NN
26374	661	32	and	and	CC
26374	661	33	butter	butter	NN
26374	661	34	until	until	IN
26374	661	35	the	the	DT
26374	661	36	entire	entire	JJ
26374	661	37	amount	amount	NN
26374	661	38	of	of	IN
26374	661	39	ingredients	ingredient	NNS
26374	661	40	have	have	VBP
26374	661	41	been	be	VBN
26374	661	42	used	use	VBN
26374	661	43	.	.	.
26374	662	1	Roll	roll	VB
26374	662	2	thin	thin	JJ
26374	662	3	,	,	,
26374	662	4	flour	flour	NN
26374	662	5	pans	pan	NNS
26374	662	6	well	well	RB
26374	662	7	and	and	CC
26374	662	8	put	put	VBD
26374	662	9	in	in	RP
26374	662	10	the	the	DT
26374	662	11	cookies	cookie	NNS
26374	662	12	,	,	,
26374	662	13	which	which	WDT
26374	662	14	have	have	VBP
26374	662	15	been	be	VBN
26374	662	16	cut	cut	VBN
26374	662	17	into	into	IN
26374	662	18	forms	form	NNS
26374	662	19	and	and	CC
26374	662	20	feathered	feather	VBN
26374	662	21	with	with	IN
26374	662	22	whites	white	NNS
26374	662	23	of	of	IN
26374	662	24	egg	egg	NN
26374	662	25	,	,	,
26374	662	26	sugar	sugar	NN
26374	662	27	and	and	CC
26374	662	28	grated	grate	VBD
26374	662	29	almonds	almond	NNS
26374	662	30	.	.	.
26374	663	1	Not	not	RB
26374	663	2	too	too	RB
26374	663	3	quick	quick	JJ
26374	663	4	an	an	DT
26374	663	5	oven	oven	NN
26374	663	6	.	.	.
26374	664	1	=	=	NFP
26374	664	2	Hearts	Hearts	NNP
26374	664	3	and	and	CC
26374	664	4	Rounds.=	Rounds.=	NNP
26374	664	5	1	1	CD
26374	664	6	cup	cup	NN
26374	664	7	butter	butter	NN
26374	664	8	,	,	,
26374	664	9	2	2	CD
26374	664	10	cups	cup	NNS
26374	664	11	sugar	sugar	NN
26374	664	12	,	,	,
26374	664	13	1	1	CD
26374	664	14	cup	cup	NN
26374	664	15	milk	milk	NN
26374	664	16	,	,	,
26374	664	17	3	3	CD
26374	664	18	cups	cup	NNS
26374	664	19	flour	flour	NN
26374	664	20	,	,	,
26374	664	21	5	5	CD
26374	664	22	eggs	egg	NNS
26374	664	23	,	,	,
26374	664	24	2	2	CD
26374	664	25	even	even	RB
26374	664	26	teaspoons	teaspoon	NNS
26374	664	27	cream	cream	VBP
26374	664	28	tartar	tartar	NN
26374	664	29	,	,	,
26374	664	30	1	1	CD
26374	664	31	of	of	IN
26374	664	32	soda	soda	NN
26374	664	33	.	.	.
26374	665	1	Flavor	flavor	NN
26374	665	2	with	with	IN
26374	665	3	vanilla	vanilla	NN
26374	665	4	or	or	CC
26374	665	5	lemon	lemon	NN
26374	665	6	.	.	.
26374	666	1	=	=	NFP
26374	666	2	Crullers.=	Crullers.=	NNP
26374	666	3	4	4	CD
26374	666	4	eggs	egg	NNS
26374	666	5	,	,	,
26374	666	6	5	5	CD
26374	666	7	large	large	JJ
26374	666	8	spoons	spoon	NNS
26374	666	9	melted	melt	VBN
26374	666	10	butter	butter	NN
26374	666	11	,	,	,
26374	666	12	4	4	CD
26374	666	13	of	of	IN
26374	666	14	milk	milk	NN
26374	666	15	,	,	,
26374	666	16	8	8	CD
26374	666	17	of	of	IN
26374	666	18	sugar	sugar	NN
26374	666	19	,	,	,
26374	666	20	1	1	CD
26374	666	21	small	small	JJ
26374	666	22	teaspoon	teaspoon	NN
26374	666	23	soda	soda	NN
26374	666	24	in	in	IN
26374	666	25	milk	milk	NN
26374	666	26	.	.	.
26374	667	1	=	=	NFP
26374	667	2	Doughnuts.=	Doughnuts.=	NNP
26374	667	3	4	4	CD
26374	667	4	eggs	egg	NNS
26374	667	5	,	,	,
26374	667	6	2	2	CD
26374	667	7	cups	cup	NNS
26374	667	8	sugar	sugar	NN
26374	667	9	,	,	,
26374	667	10	1	1	CD
26374	667	11	of	of	IN
26374	667	12	milk	milk	NN
26374	667	13	,	,	,
26374	667	14	butter	butter	NN
26374	667	15	size	size	NN
26374	667	16	of	of	IN
26374	667	17	an	an	DT
26374	667	18	egg	egg	NN
26374	667	19	,	,	,
26374	667	20	2	2	CD
26374	667	21	teaspoons	teaspoon	NNS
26374	667	22	yeast	yeast	NN
26374	667	23	powder	powder	NN
26374	667	24	,	,	,
26374	667	25	a	a	DT
26374	667	26	little	little	JJ
26374	667	27	salt	salt	NN
26374	667	28	.	.	.
26374	668	1	Season	season	NN
26374	668	2	to	to	TO
26374	668	3	taste	taste	NN
26374	668	4	,	,	,
26374	668	5	cinnamon	cinnamon	NN
26374	668	6	and	and	CC
26374	668	7	mace	mace	NN
26374	668	8	.	.	.
26374	669	1	=	=	NFP
26374	669	2	Gingerbread.=	Gingerbread.=	NNP
26374	669	3	1	1	CD
26374	669	4	-	-	HYPH
26374	669	5	1/2	1/2	CD
26374	669	6	cups	cup	NNS
26374	669	7	sugar	sugar	NN
26374	669	8	,	,	,
26374	669	9	1/4	1/4	CD
26374	669	10	pound	pound	NN
26374	669	11	butter	butter	NN
26374	669	12	,	,	,
26374	669	13	1/2	1/2	CD
26374	669	14	cup	cup	NN
26374	669	15	sour	sour	JJ
26374	669	16	cream	cream	NN
26374	669	17	,	,	,
26374	669	18	1/2	1/2	CD
26374	669	19	teaspoon	teaspoon	NN
26374	669	20	soda	soda	NN
26374	669	21	,	,	,
26374	669	22	1	1	CD
26374	669	23	teaspoon	teaspoon	NN
26374	669	24	ginger	ginger	NN
26374	669	25	,	,	,
26374	669	26	2	2	CD
26374	669	27	eggs	egg	NNS
26374	669	28	,	,	,
26374	669	29	well	well	RB
26374	669	30	beaten	beat	VBN
26374	669	31	,	,	,
26374	669	32	2	2	CD
26374	669	33	-	-	SYM
26374	669	34	1/2	1/2	CD
26374	669	35	cups	cup	NNS
26374	669	36	flour	flour	NN
26374	669	37	.	.	.
26374	670	1	=	=	NFP
26374	670	2	Sugar	Sugar	NNP
26374	670	3	Gingerbread.=	Gingerbread.=	NNP
26374	670	4	1	1	CD
26374	670	5	cup	cup	NN
26374	670	6	butter	butter	NN
26374	670	7	,	,	,
26374	670	8	2	2	CD
26374	670	9	of	of	IN
26374	670	10	sugar	sugar	NN
26374	670	11	,	,	,
26374	670	12	1/2	1/2	CD
26374	670	13	cup	cup	NN
26374	670	14	milk	milk	NN
26374	670	15	,	,	,
26374	670	16	1	1	CD
26374	670	17	teaspoon	teaspoon	NN
26374	670	18	saleratus	saleratus	NN
26374	670	19	,	,	,
26374	670	20	1	1	CD
26374	670	21	egg	egg	NN
26374	670	22	,	,	,
26374	670	23	1	1	CD
26374	670	24	tablespoon	tablespoon	NN
26374	670	25	ginger	ginger	NN
26374	670	26	.	.	.
26374	671	1	Flour	flour	NN
26374	671	2	enough	enough	JJ
26374	671	3	to	to	TO
26374	671	4	roll	roll	VB
26374	671	5	very	very	RB
26374	671	6	thin	thin	JJ
26374	671	7	.	.	.
26374	672	1	=	=	NFP
26374	672	2	Molasses	Molasses	NNP
26374	672	3	Gingerbread.=	Gingerbread.=	NNP
26374	672	4	1	1	CD
26374	672	5	cup	cup	NN
26374	672	6	New	New	NNP
26374	672	7	Orleans	Orleans	NNP
26374	672	8	molasses	molasse	NNS
26374	672	9	,	,	,
26374	672	10	1	1	CD
26374	672	11	full	full	JJ
26374	672	12	teaspoon	teaspoon	NN
26374	672	13	soda	soda	NN
26374	672	14	put	put	VBN
26374	672	15	in	in	IN
26374	672	16	molasses	molasse	NNS
26374	672	17	,	,	,
26374	672	18	3/4	3/4	CD
26374	672	19	cup	cup	NN
26374	672	20	melted	melted	JJ
26374	672	21	butter	butter	NN
26374	672	22	or	or	CC
26374	672	23	nice	nice	JJ
26374	672	24	drippings	dripping	NNS
26374	672	25	,	,	,
26374	672	26	1/3	1/3	CD
26374	672	27	cup	cup	NN
26374	672	28	milk	milk	NN
26374	672	29	,	,	,
26374	672	30	1	1	CD
26374	672	31	egg	egg	NN
26374	672	32	,	,	,
26374	672	33	2	2	CD
26374	672	34	teaspoons	teaspoon	NNS
26374	672	35	ginger	ginger	NN
26374	672	36	.	.	.
26374	673	1	Flour	flour	NN
26374	673	2	to	to	TO
26374	673	3	stir	stir	VB
26374	673	4	,	,	,
26374	673	5	but	but	CC
26374	673	6	not	not	RB
26374	673	7	thick	thick	JJ
26374	673	8	.	.	.
26374	674	1	=	=	NFP
26374	674	2	Soft	soft	JJ
26374	674	3	Gingerbread	gingerbread	NN
26374	674	4	--	--	:
26374	674	5	No	no	UH
26374	674	6	.	.	.
26374	675	1	1.=	1.=	CD
26374	675	2	3	3	CD
26374	675	3	-	-	SYM
26374	675	4	1/2	1/2	CD
26374	675	5	cups	cup	NNS
26374	675	6	flour	flour	NN
26374	675	7	,	,	,
26374	675	8	well	well	RB
26374	675	9	sifted	sift	VBN
26374	675	10	,	,	,
26374	675	11	2	2	CD
26374	675	12	teaspoons	teaspoon	NNS
26374	675	13	yeast	yeast	NN
26374	675	14	powder	powder	NN
26374	675	15	,	,	,
26374	675	16	sifted	sift	VBN
26374	675	17	in	in	IN
26374	675	18	2	2	CD
26374	675	19	teaspoons	teaspoon	NNS
26374	675	20	ginger	ginger	NN
26374	675	21	,	,	,
26374	675	22	1	1	CD
26374	675	23	cup	cup	NN
26374	675	24	molasses	molasse	NNS
26374	675	25	,	,	,
26374	675	26	1	1	CD
26374	675	27	of	of	IN
26374	675	28	brown	brown	JJ
26374	675	29	sugar	sugar	NN
26374	675	30	,	,	,
26374	675	31	1/2	1/2	CD
26374	675	32	of	of	IN
26374	675	33	butter	butter	NN
26374	675	34	,	,	,
26374	675	35	1	1	CD
26374	675	36	of	of	IN
26374	675	37	milk	milk	NN
26374	675	38	,	,	,
26374	675	39	and	and	CC
26374	675	40	2	2	CD
26374	675	41	eggs	egg	NNS
26374	675	42	,	,	,
26374	675	43	well	well	RB
26374	675	44	beaten	beat	VBN
26374	675	45	.	.	.
26374	676	1	=	=	NFP
26374	676	2	Soft	soft	JJ
26374	676	3	Gingerbread	gingerbread	NN
26374	676	4	--	--	:
26374	676	5	No	no	UH
26374	676	6	.	.	.
26374	677	1	2.=	2.=	CD
26374	677	2	1	1	CD
26374	677	3	-	-	SYM
26374	677	4	1/2	1/2	CD
26374	677	5	cups	cup	NNS
26374	677	6	molasses	molasse	NNS
26374	677	7	,	,	,
26374	677	8	1/2	1/2	CD
26374	677	9	cup	cup	NN
26374	677	10	butter	butter	NN
26374	677	11	,	,	,
26374	677	12	1/2	1/2	CD
26374	677	13	cup	cup	NN
26374	677	14	sour	sour	JJ
26374	677	15	milk	milk	NN
26374	677	16	,	,	,
26374	677	17	1	1	CD
26374	677	18	egg	egg	NN
26374	677	19	,	,	,
26374	677	20	1	1	CD
26374	677	21	teaspoon	teaspoon	NN
26374	677	22	soda	soda	NN
26374	677	23	and	and	CC
26374	677	24	1/2	1/2	CD
26374	677	25	cup	cup	NN
26374	677	26	flour	flour	NN
26374	677	27	.	.	.
26374	678	1	Add	add	VB
26374	678	2	ginger	ginger	NN
26374	678	3	and	and	CC
26374	678	4	a	a	DT
26374	678	5	little	little	JJ
26374	678	6	salt	salt	NN
26374	678	7	.	.	.
26374	679	1	=	=	NFP
26374	679	2	Bread	bread	NN
26374	679	3	Cake.=	Cake.=	NNP
26374	679	4	3	3	CD
26374	679	5	cups	cup	NNS
26374	679	6	light	light	JJ
26374	679	7	dough	dough	NN
26374	679	8	,	,	,
26374	679	9	3	3	CD
26374	679	10	of	of	IN
26374	679	11	brown	brown	JJ
26374	679	12	sugar	sugar	NN
26374	679	13	,	,	,
26374	679	14	1	1	CD
26374	679	15	of	of	IN
26374	679	16	butter	butter	NN
26374	679	17	,	,	,
26374	679	18	3	3	CD
26374	679	19	eggs	egg	NNS
26374	679	20	,	,	,
26374	679	21	spices	spice	NNS
26374	679	22	,	,	,
26374	679	23	fruit	fruit	NN
26374	679	24	and	and	CC
26374	679	25	citron	citron	NN
26374	679	26	,	,	,
26374	679	27	1	1	CD
26374	679	28	teaspoon	teaspoon	NN
26374	679	29	soda	soda	NN
26374	679	30	.	.	.
26374	680	1	Raising	raising	NN
26374	680	2	or	or	CC
26374	680	3	not	not	RB
26374	680	4	,	,	,
26374	680	5	as	as	IN
26374	680	6	you	-PRON-	PRP
26374	680	7	wish	wish	VBP
26374	680	8	.	.	.
26374	681	1	=	=	NFP
26374	681	2	Pork	pork	NN
26374	681	3	Cake.=	cake.=	SYM
26374	681	4	1/2	1/2	CD
26374	681	5	pound	pound	NN
26374	681	6	salt	salt	NN
26374	681	7	pork	pork	NN
26374	681	8	,	,	,
26374	681	9	chopped	chop	VBD
26374	681	10	very	very	RB
26374	681	11	fine	fine	JJ
26374	681	12	,	,	,
26374	681	13	1/2	1/2	CD
26374	681	14	cup	cup	NN
26374	681	15	warm	warm	JJ
26374	681	16	water	water	NN
26374	681	17	,	,	,
26374	681	18	mix	mix	VB
26374	681	19	with	with	IN
26374	681	20	the	the	DT
26374	681	21	pork	pork	NN
26374	681	22	.	.	.
26374	682	1	Heaping	Heaping	NNP
26374	682	2	cup	cup	NNP
26374	682	3	brown	brown	JJ
26374	682	4	sugar	sugar	NN
26374	682	5	,	,	,
26374	682	6	1	1	CD
26374	682	7	of	of	IN
26374	682	8	molasses	molasse	NNS
26374	682	9	,	,	,
26374	682	10	spice	spice	NN
26374	682	11	to	to	IN
26374	682	12	taste	taste	NN
26374	682	13	,	,	,
26374	682	14	1	1	CD
26374	682	15	-	-	SYM
26374	682	16	1/2	1/2	CD
26374	682	17	cups	cup	NNS
26374	682	18	raisins	raisin	NNS
26374	682	19	,	,	,
26374	682	20	2	2	CD
26374	682	21	of	of	IN
26374	682	22	currants	currant	NNS
26374	682	23	,	,	,
26374	682	24	1/4	1/4	CD
26374	682	25	pound	pound	NN
26374	682	26	citron	citron	NN
26374	682	27	,	,	,
26374	682	28	2	2	CD
26374	682	29	eggs	egg	NNS
26374	682	30	,	,	,
26374	682	31	flour	flour	NN
26374	682	32	to	to	TO
26374	682	33	make	make	VB
26374	682	34	a	a	DT
26374	682	35	batter	batter	NN
26374	682	36	stiffer	stiff	JJR
26374	682	37	than	than	IN
26374	682	38	ordinary	ordinary	JJ
26374	682	39	cake	cake	NN
26374	682	40	,	,	,
26374	682	41	2	2	CD
26374	682	42	teaspoons	teaspoon	NNS
26374	682	43	yeast	yeast	NN
26374	682	44	powder	powder	NN
26374	682	45	,	,	,
26374	682	46	and	and	CC
26374	682	47	bake	bake	VB
26374	682	48	in	in	RP
26374	682	49	buttered	butter	VBN
26374	682	50	tins	tin	NNS
26374	682	51	.	.	.
26374	683	1	=	=	NFP
26374	683	2	Lemon	Lemon	NNP
26374	683	3	Honey	Honey	NNP
26374	683	4	for	for	IN
26374	683	5	Cake.=	Cake.=	NNP
26374	683	6	Juice	Juice	NNP
26374	683	7	and	and	CC
26374	683	8	grated	grate	VBD
26374	683	9	rind	rind	NN
26374	683	10	of	of	IN
26374	683	11	1	1	CD
26374	683	12	lemon	lemon	NN
26374	683	13	,	,	,
26374	683	14	small	small	JJ
26374	683	15	cup	cup	NN
26374	683	16	sugar	sugar	NN
26374	683	17	,	,	,
26374	683	18	1/3	1/3	CD
26374	683	19	of	of	IN
26374	683	20	water	water	NN
26374	683	21	,	,	,
26374	683	22	2	2	CD
26374	683	23	well	well	RB
26374	683	24	-	-	HYPH
26374	683	25	beaten	beat	VBN
26374	683	26	eggs	egg	NNS
26374	683	27	,	,	,
26374	683	28	small	small	JJ
26374	683	29	piece	piece	NN
26374	683	30	of	of	IN
26374	683	31	butter	butter	NN
26374	683	32	.	.	.
26374	684	1	Let	let	VB
26374	684	2	boil	boil	NN
26374	684	3	till	till	IN
26374	684	4	it	-PRON-	PRP
26374	684	5	thickens	thicken	VBZ
26374	684	6	.	.	.
26374	685	1	=	=	NFP
26374	685	2	Quick	quick	JJ
26374	685	3	Icing.=	icing.=	NN
26374	685	4	White	white	JJ
26374	685	5	of	of	IN
26374	685	6	1	1	CD
26374	685	7	egg	egg	NN
26374	685	8	,	,	,
26374	685	9	1	1	CD
26374	685	10	heaping	heap	VBG
26374	685	11	cup	cup	NNP
26374	685	12	sugar	sugar	NN
26374	685	13	,	,	,
26374	685	14	beat	beat	VBD
26374	685	15	egg	egg	NN
26374	685	16	till	till	IN
26374	685	17	it	-PRON-	PRP
26374	685	18	foams	foam	VBZ
26374	685	19	.	.	.
26374	686	1	Add	add	VB
26374	686	2	sugar	sugar	NN
26374	686	3	and	and	CC
26374	686	4	flavoring	flavoring	NN
26374	686	5	,	,	,
26374	686	6	and	and	CC
26374	686	7	stir	stir	VB
26374	686	8	very	very	RB
26374	686	9	thoroughly	thoroughly	RB
26374	686	10	.	.	.
26374	687	1	[	[	-LRB-
26374	687	2	Illustration	illustration	NN
26374	687	3	]	]	-RRB-
26374	687	4	PIES	pie	NNS
26374	687	5	.	.	.
26374	688	1	=	=	NFP
26374	688	2	Puff	Puff	NNP
26374	688	3	Paste.=	Paste.=	VBD
26374	688	4	Equal	equal	JJ
26374	688	5	quantities	quantity	NNS
26374	688	6	of	of	IN
26374	688	7	butter	butter	NN
26374	688	8	and	and	CC
26374	688	9	flour	flour	NN
26374	688	10	by	by	IN
26374	688	11	weight	weight	NN
26374	688	12	,	,	,
26374	688	13	the	the	DT
26374	688	14	butter	butter	NN
26374	688	15	to	to	TO
26374	688	16	be	be	VB
26374	688	17	washed	wash	VBN
26374	688	18	.	.	.
26374	689	1	The	the	DT
26374	689	2	yolk	yolk	NN
26374	689	3	of	of	IN
26374	689	4	1	1	CD
26374	689	5	egg	egg	NN
26374	689	6	.	.	.
26374	690	1	Divide	Divide	NNP
26374	690	2	butter	butter	NN
26374	690	3	in	in	IN
26374	690	4	three	three	CD
26374	690	5	or	or	CC
26374	690	6	four	four	CD
26374	690	7	parts	part	NNS
26374	690	8	and	and	CC
26374	690	9	chill	chill	NN
26374	690	10	;	;	:
26374	690	11	chop	chop	VB
26374	690	12	one	one	CD
26374	690	13	portion	portion	NN
26374	690	14	into	into	IN
26374	690	15	the	the	DT
26374	690	16	flour	flour	NN
26374	690	17	,	,	,
26374	690	18	mix	mix	VB
26374	690	19	with	with	IN
26374	690	20	ice	ice	NN
26374	690	21	water	water	NN
26374	690	22	,	,	,
26374	690	23	and	and	CC
26374	690	24	roll	roll	VB
26374	690	25	in	in	IN
26374	690	26	the	the	DT
26374	690	27	remainder	remainder	NN
26374	690	28	.	.	.
26374	691	1	Roll	roll	VB
26374	691	2	and	and	CC
26374	691	3	fold	fold	VB
26374	691	4	several	several	JJ
26374	691	5	times	time	NNS
26374	691	6	.	.	.
26374	692	1	If	if	IN
26374	692	2	it	-PRON-	PRP
26374	692	3	grows	grow	VBZ
26374	692	4	sticky	sticky	JJ
26374	692	5	,	,	,
26374	692	6	chill	chill	NN
26374	692	7	till	till	IN
26374	692	8	it	-PRON-	PRP
26374	692	9	hardens	harden	VBZ
26374	692	10	.	.	.
26374	693	1	=	=	NFP
26374	693	2	Mock	Mock	NNP
26374	693	3	Mince	Mince	NNP
26374	693	4	Pie	Pie	NNP
26374	693	5	--	--	:
26374	693	6	No	no	UH
26374	693	7	.	.	.
26374	694	1	1.=	1.=	CD
26374	694	2	2	2	CD
26374	694	3	pounds	pound	NNS
26374	694	4	powdered	powder	VBN
26374	694	5	crackers	cracker	NNS
26374	694	6	,	,	,
26374	694	7	1	1	CD
26374	694	8	cup	cup	NN
26374	694	9	molasses	molasse	NNS
26374	694	10	,	,	,
26374	694	11	1	1	CD
26374	694	12	of	of	IN
26374	694	13	cider	cider	NN
26374	694	14	,	,	,
26374	694	15	1	1	CD
26374	694	16	of	of	IN
26374	694	17	chopped	chop	VBN
26374	694	18	raisins	raisin	NNS
26374	694	19	,	,	,
26374	694	20	2	2	CD
26374	694	21	eggs	egg	NNS
26374	694	22	,	,	,
26374	694	23	1	1	CD
26374	694	24	teaspoon	teaspoon	NN
26374	694	25	salt	salt	NN
26374	694	26	,	,	,
26374	694	27	1	1	CD
26374	694	28	of	of	IN
26374	694	29	clove	clove	NN
26374	694	30	,	,	,
26374	694	31	2	2	CD
26374	694	32	of	of	IN
26374	694	33	cinnamon	cinnamon	NN
26374	694	34	,	,	,
26374	694	35	1	1	CD
26374	694	36	of	of	IN
26374	694	37	mace	mace	NN
26374	694	38	,	,	,
26374	694	39	1	1	CD
26374	694	40	of	of	IN
26374	694	41	nutmeg	nutmeg	NNP
26374	694	42	.	.	.
26374	695	1	This	this	DT
26374	695	2	quantity	quantity	NN
26374	695	3	makes	make	VBZ
26374	695	4	two	two	CD
26374	695	5	pies	pie	NNS
26374	695	6	.	.	.
26374	696	1	Bake	bake	VB
26374	696	2	forty	forty	NN
26374	696	3	minutes	minute	NNS
26374	696	4	.	.	.
26374	697	1	=	=	NFP
26374	697	2	Mock	Mock	NNP
26374	697	3	Mince	Mince	NNP
26374	697	4	Pie	Pie	NNP
26374	697	5	--	--	:
26374	697	6	No	no	UH
26374	697	7	.	.	.
26374	698	1	2.=	2.=	CD
26374	698	2	1	1	CD
26374	698	3	cup	cup	NN
26374	698	4	bread	bread	NN
26374	698	5	or	or	CC
26374	698	6	cracker	cracker	NN
26374	698	7	crumbs	crumb	VBZ
26374	698	8	,	,	,
26374	698	9	1	1	CD
26374	698	10	of	of	IN
26374	698	11	raisins	raisin	NNS
26374	698	12	,	,	,
26374	698	13	1	1	CD
26374	698	14	of	of	IN
26374	698	15	vinegar	vinegar	NN
26374	698	16	,	,	,
26374	698	17	1	1	CD
26374	698	18	of	of	IN
26374	698	19	sugar	sugar	NN
26374	698	20	,	,	,
26374	698	21	1	1	CD
26374	698	22	of	of	IN
26374	698	23	molasses	molasse	NNS
26374	698	24	,	,	,
26374	698	25	1	1	CD
26374	698	26	of	of	IN
26374	698	27	water	water	NN
26374	698	28	,	,	,
26374	698	29	1/2	1/2	CD
26374	698	30	of	of	IN
26374	698	31	butter	butter	NN
26374	698	32	,	,	,
26374	698	33	1	1	CD
26374	698	34	of	of	IN
26374	698	35	currants	currant	NNS
26374	698	36	.	.	.
26374	699	1	Spice	spice	VB
26374	699	2	to	to	TO
26374	699	3	taste	taste	VB
26374	699	4	.	.	.
26374	700	1	=	=	NFP
26374	700	2	Mince	Mince	NNP
26374	700	3	Meat.=	Meat.=	NNP
26374	700	4	2	2	CD
26374	700	5	pounds	pound	VBZ
26374	700	6	lean	lean	JJ
26374	700	7	beef	beef	NN
26374	700	8	,	,	,
26374	700	9	1	1	CD
26374	700	10	of	of	IN
26374	700	11	suet	suet	NN
26374	700	12	,	,	,
26374	700	13	5	5	CD
26374	700	14	of	of	IN
26374	700	15	apples	apple	NNS
26374	700	16	,	,	,
26374	700	17	2	2	CD
26374	700	18	of	of	IN
26374	700	19	stoned	stone	VBN
26374	700	20	raisins	raisin	NNS
26374	700	21	,	,	,
26374	700	22	1	1	CD
26374	700	23	of	of	IN
26374	700	24	currants	currant	NNS
26374	700	25	,	,	,
26374	700	26	3/4	3/4	CD
26374	700	27	of	of	IN
26374	700	28	citron	citron	NN
26374	700	29	cut	cut	VBD
26374	700	30	fine	fine	JJ
26374	700	31	,	,	,
26374	700	32	2	2	CD
26374	700	33	-	-	SYM
26374	700	34	1/2	1/2	CD
26374	700	35	of	of	IN
26374	700	36	brown	brown	JJ
26374	700	37	sugar	sugar	NN
26374	700	38	,	,	,
26374	700	39	3	3	CD
26374	700	40	tablespoons	tablespoon	NNS
26374	700	41	cinnamon	cinnamon	NN
26374	700	42	,	,	,
26374	700	43	1	1	CD
26374	700	44	of	of	IN
26374	700	45	mace	mace	NN
26374	700	46	,	,	,
26374	700	47	1	1	CD
26374	700	48	of	of	IN
26374	700	49	cloves	clove	NNS
26374	700	50	,	,	,
26374	700	51	1	1	CD
26374	700	52	of	of	IN
26374	700	53	allspice	allspice	NN
26374	700	54	,	,	,
26374	700	55	1	1	CD
26374	700	56	of	of	IN
26374	700	57	salt	salt	NN
26374	700	58	,	,	,
26374	700	59	2	2	CD
26374	700	60	of	of	IN
26374	700	61	nutmeg	nutmeg	NNP
26374	700	62	,	,	,
26374	700	63	1	1	CD
26374	700	64	pint	pint	NN
26374	700	65	of	of	IN
26374	700	66	sherry	sherry	NNP
26374	700	67	,	,	,
26374	700	68	1	1	CD
26374	700	69	of	of	IN
26374	700	70	brandy	brandy	NN
26374	700	71	,	,	,
26374	700	72	1	1	CD
26374	700	73	of	of	IN
26374	700	74	cider	cider	NN
26374	700	75	,	,	,
26374	700	76	1	1	CD
26374	700	77	bowl	bowl	NN
26374	700	78	of	of	IN
26374	700	79	currant	currant	NN
26374	700	80	jelly	jelly	NNP
26374	700	81	.	.	.
26374	701	1	=	=	NFP
26374	701	2	Lemon	lemon	NN
26374	701	3	Tarts.=	tarts.=	NN
26374	701	4	1	1	CD
26374	701	5	egg	egg	NN
26374	701	6	beaten	beat	VBN
26374	701	7	stiff	stiff	JJ
26374	701	8	,	,	,
26374	701	9	add	add	VB
26374	701	10	1	1	CD
26374	701	11	cup	cup	NN
26374	701	12	sugar	sugar	NN
26374	701	13	,	,	,
26374	701	14	and	and	CC
26374	701	15	juice	juice	NN
26374	701	16	and	and	CC
26374	701	17	rind	rind	NN
26374	701	18	of	of	IN
26374	701	19	1	1	CD
26374	701	20	lemon	lemon	NN
26374	701	21	.	.	.
26374	702	1	Line	line	VB
26374	702	2	your	-PRON-	PRP$
26374	702	3	patty	patty	JJ
26374	702	4	pans	pan	NNS
26374	702	5	with	with	IN
26374	702	6	pastry	pastry	NN
26374	702	7	,	,	,
26374	702	8	then	then	RB
26374	702	9	put	put	VBD
26374	702	10	in	in	RP
26374	702	11	the	the	DT
26374	702	12	lemon	lemon	NN
26374	702	13	mixture	mixture	NN
26374	702	14	and	and	CC
26374	702	15	bake	bake	NN
26374	702	16	.	.	.
26374	703	1	This	this	DT
26374	703	2	will	will	MD
26374	703	3	make	make	VB
26374	703	4	about	about	RB
26374	703	5	six	six	CD
26374	703	6	tarts	tart	NNS
26374	703	7	.	.	.
26374	704	1	This	this	DT
26374	704	2	same	same	JJ
26374	704	3	idea	idea	NN
26374	704	4	may	may	MD
26374	704	5	be	be	VB
26374	704	6	used	use	VBN
26374	704	7	,	,	,
26374	704	8	and	and	CC
26374	704	9	in	in	IN
26374	704	10	place	place	NN
26374	704	11	of	of	IN
26374	704	12	lemon	lemon	NN
26374	704	13	put	put	VBD
26374	704	14	any	any	DT
26374	704	15	kind	kind	NN
26374	704	16	of	of	IN
26374	704	17	jam	jam	NN
26374	704	18	(	(	-LRB-
26374	704	19	about	about	RB
26374	704	20	a	a	DT
26374	704	21	tablespoonful	tablespoonful	JJ
26374	704	22	)	)	-RRB-
26374	704	23	,	,	,
26374	704	24	and	and	CC
26374	704	25	when	when	WRB
26374	704	26	cold	cold	JJ
26374	704	27	add	add	NN
26374	704	28	whipped	whip	VBN
26374	704	29	cream	cream	NN
26374	704	30	to	to	IN
26374	704	31	the	the	DT
26374	704	32	top	top	NN
26374	704	33	.	.	.
26374	705	1	=	=	NFP
26374	705	2	Rich	Rich	NNP
26374	705	3	Lemon	Lemon	NNP
26374	705	4	Pie.=	Pie.=	NNP
26374	705	5	The	the	DT
26374	705	6	pie	pie	NN
26374	705	7	crust	crust	NN
26374	705	8	should	should	MD
26374	705	9	be	be	VB
26374	705	10	made	make	VBN
26374	705	11	and	and	CC
26374	705	12	baked	bake	VBN
26374	705	13	first	first	RB
26374	705	14	.	.	.
26374	706	1	The	the	DT
26374	706	2	filling	filling	NN
26374	706	3	consists	consist	VBZ
26374	706	4	of	of	IN
26374	706	5	juice	juice	NN
26374	706	6	and	and	CC
26374	706	7	rind	rind	NN
26374	706	8	of	of	IN
26374	706	9	2	2	CD
26374	706	10	lemons	lemon	NNS
26374	706	11	,	,	,
26374	706	12	6	6	CD
26374	706	13	eggs	egg	NNS
26374	706	14	,	,	,
26374	706	15	1/2	1/2	CD
26374	706	16	pound	pound	NN
26374	706	17	of	of	IN
26374	706	18	sugar	sugar	NN
26374	706	19	,	,	,
26374	706	20	1/4	1/4	CD
26374	706	21	pound	pound	NN
26374	706	22	butter	butter	NN
26374	706	23	,	,	,
26374	706	24	small	small	JJ
26374	706	25	glass	glass	NN
26374	706	26	of	of	IN
26374	706	27	brandy	brandy	NN
26374	706	28	,	,	,
26374	706	29	nutmeg	nutmeg	NNP
26374	706	30	.	.	.
26374	707	1	Cream	cream	NN
26374	707	2	,	,	,
26374	707	3	butter	butter	NN
26374	707	4	and	and	CC
26374	707	5	sugar	sugar	NN
26374	707	6	together	together	RB
26374	707	7	;	;	:
26374	707	8	add	add	VB
26374	707	9	brandy	brandy	NN
26374	707	10	,	,	,
26374	707	11	nutmeg	nutmeg	NNP
26374	707	12	,	,	,
26374	707	13	lemon	lemon	NN
26374	707	14	,	,	,
26374	707	15	and	and	CC
26374	707	16	then	then	RB
26374	707	17	eggs	egg	NNS
26374	707	18	.	.	.
26374	708	1	Take	take	VB
26374	708	2	the	the	DT
26374	708	3	whites	white	NNS
26374	708	4	of	of	IN
26374	708	5	2	2	CD
26374	708	6	more	more	JJR
26374	708	7	eggs	egg	NNS
26374	708	8	,	,	,
26374	708	9	beat	beat	VBD
26374	708	10	very	very	RB
26374	708	11	light	light	NN
26374	708	12	and	and	CC
26374	708	13	put	put	VBN
26374	708	14	on	on	IN
26374	708	15	top	top	NN
26374	708	16	.	.	.
26374	709	1	This	this	DT
26374	709	2	will	will	MD
26374	709	3	make	make	VB
26374	709	4	one	one	CD
26374	709	5	large	large	JJ
26374	709	6	pie	pie	NN
26374	709	7	.	.	.
26374	710	1	=	=	NFP
26374	710	2	A	a	DT
26374	710	3	Plain	Plain	NNP
26374	710	4	Orange	Orange	NNP
26374	710	5	or	or	CC
26374	710	6	Lemon	Lemon	NNP
26374	710	7	Pie.=	Pie.=	NNP
26374	710	8	The	the	DT
26374	710	9	grated	grate	VBN
26374	710	10	rind	rind	NN
26374	710	11	and	and	CC
26374	710	12	juice	juice	NN
26374	710	13	of	of	IN
26374	710	14	1	1	CD
26374	710	15	lemon	lemon	NN
26374	710	16	or	or	CC
26374	710	17	orange	orange	NN
26374	710	18	,	,	,
26374	710	19	6	6	CD
26374	710	20	tablespoons	tablespoon	NNS
26374	710	21	sugar	sugar	NN
26374	710	22	,	,	,
26374	710	23	1	1	CD
26374	710	24	of	of	IN
26374	710	25	flour	flour	NN
26374	710	26	,	,	,
26374	710	27	1	1	CD
26374	710	28	cup	cup	NN
26374	710	29	milk	milk	NN
26374	710	30	,	,	,
26374	710	31	yolks	yolk	NNS
26374	710	32	of	of	IN
26374	710	33	4	4	CD
26374	710	34	eggs	egg	NNS
26374	710	35	.	.	.
26374	711	1	Beat	beat	VB
26374	711	2	the	the	DT
26374	711	3	whites	white	NNS
26374	711	4	to	to	IN
26374	711	5	a	a	DT
26374	711	6	stiff	stiff	JJ
26374	711	7	froth	froth	NN
26374	711	8	,	,	,
26374	711	9	and	and	CC
26374	711	10	mix	mix	VB
26374	711	11	into	into	IN
26374	711	12	them	-PRON-	PRP
26374	711	13	3	3	CD
26374	711	14	tablespoons	tablespoon	NNS
26374	711	15	sugar	sugar	NN
26374	711	16	,	,	,
26374	711	17	which	which	WDT
26374	711	18	you	-PRON-	PRP
26374	711	19	put	put	VBP
26374	711	20	on	on	IN
26374	711	21	pie	pie	NN
26374	711	22	after	after	IN
26374	711	23	baking	baking	NN
26374	711	24	,	,	,
26374	711	25	and	and	CC
26374	711	26	return	return	VB
26374	711	27	to	to	IN
26374	711	28	oven	oven	NNP
26374	711	29	for	for	IN
26374	711	30	a	a	DT
26374	711	31	delicate	delicate	JJ
26374	711	32	browning	browning	NN
26374	711	33	.	.	.
26374	712	1	[	[	-LRB-
26374	712	2	Illustration	illustration	NN
26374	712	3	]	]	-RRB-
26374	712	4	CREAMS	CREAMS	NNP
26374	712	5	.	.	.
26374	713	1	=	=	NFP
26374	713	2	Pineapple	pineapple	NN
26374	713	3	Cream.=	cream.=	NN
26374	713	4	1	1	CD
26374	713	5	small	small	JJ
26374	713	6	can	can	MD
26374	713	7	grated	grate	VBN
26374	713	8	pineapple	pineapple	NN
26374	713	9	,	,	,
26374	713	10	1	1	CD
26374	713	11	cup	cup	NN
26374	713	12	water	water	NN
26374	713	13	,	,	,
26374	713	14	1	1	CD
26374	713	15	of	of	IN
26374	713	16	sugar	sugar	NN
26374	713	17	.	.	.
26374	714	1	Let	let	VB
26374	714	2	it	-PRON-	PRP
26374	714	3	come	come	VB
26374	714	4	to	to	IN
26374	714	5	a	a	DT
26374	714	6	boil	boil	NN
26374	714	7	.	.	.
26374	715	1	1	1	CD
26374	715	2	package	package	NN
26374	715	3	gelatine	gelatine	NN
26374	715	4	soaked	soak	VBN
26374	715	5	in	in	IN
26374	715	6	1	1	CD
26374	715	7	cup	cup	NN
26374	715	8	cold	cold	JJ
26374	715	9	water	water	NN
26374	715	10	fifteen	fifteen	CD
26374	715	11	minutes	minute	NNS
26374	715	12	,	,	,
26374	715	13	then	then	RB
26374	715	14	pour	pour	VB
26374	715	15	2	2	CD
26374	715	16	cups	cup	NNS
26374	715	17	boiling	boil	VBG
26374	715	18	water	water	NN
26374	715	19	on	on	IN
26374	715	20	it	-PRON-	PRP
26374	715	21	.	.	.
26374	716	1	Put	put	VB
26374	716	2	this	this	DT
26374	716	3	with	with	IN
26374	716	4	the	the	DT
26374	716	5	pineapple	pineapple	NN
26374	716	6	and	and	CC
26374	716	7	boil	boil	VB
26374	716	8	with	with	IN
26374	716	9	the	the	DT
26374	716	10	juice	juice	NN
26374	716	11	of	of	IN
26374	716	12	2	2	CD
26374	716	13	lemons	lemon	NNS
26374	716	14	.	.	.
26374	717	1	Have	have	VBP
26374	717	2	ready	ready	JJ
26374	717	3	the	the	DT
26374	717	4	whites	white	NNS
26374	717	5	of	of	IN
26374	717	6	2	2	CD
26374	717	7	eggs	egg	NNS
26374	717	8	beaten	beat	VBN
26374	717	9	stiff	stiff	JJ
26374	717	10	,	,	,
26374	717	11	and	and	CC
26374	717	12	pour	pour	VBP
26374	717	13	gradually	gradually	RB
26374	717	14	in	in	IN
26374	717	15	the	the	DT
26374	717	16	boiling	boiling	NN
26374	717	17	mixture	mixture	NN
26374	717	18	.	.	.
26374	718	1	Serve	serve	VB
26374	718	2	with	with	IN
26374	718	3	whipped	whip	VBN
26374	718	4	cream	cream	NN
26374	718	5	when	when	WRB
26374	718	6	cool	cool	JJ
26374	718	7	.	.	.
26374	719	1	This	this	DT
26374	719	2	should	should	MD
26374	719	3	be	be	VB
26374	719	4	made	make	VBN
26374	719	5	the	the	DT
26374	719	6	day	day	NN
26374	719	7	before	before	IN
26374	719	8	using	use	VBG
26374	719	9	.	.	.
26374	720	1	=	=	NFP
26374	720	2	Duchess	duchess	NN
26374	720	3	Cream.=	cream.=	NN
26374	720	4	1/2	1/2	CD
26374	720	5	pint	pint	NN
26374	720	6	tapioca	tapioca	NN
26374	720	7	soaked	soak	VBN
26374	720	8	over	over	IN
26374	720	9	night	night	NN
26374	720	10	in	in	IN
26374	720	11	1/2	1/2	CD
26374	720	12	pint	pint	NN
26374	720	13	of	of	IN
26374	720	14	cold	cold	JJ
26374	720	15	water	water	NN
26374	720	16	;	;	:
26374	720	17	in	in	IN
26374	720	18	the	the	DT
26374	720	19	morning	morning	NN
26374	720	20	drain	drain	NN
26374	720	21	,	,	,
26374	720	22	and	and	CC
26374	720	23	cover	cover	VB
26374	720	24	with	with	IN
26374	720	25	boiling	boil	VBG
26374	720	26	water	water	NN
26374	720	27	and	and	CC
26374	720	28	cook	cook	NN
26374	720	29	till	till	IN
26374	720	30	clear	clear	JJ
26374	720	31	,	,	,
26374	720	32	stirring	stir	VBG
26374	720	33	constantly	constantly	RB
26374	720	34	.	.	.
26374	721	1	Remove	remove	VB
26374	721	2	from	from	IN
26374	721	3	fire	fire	NN
26374	721	4	,	,	,
26374	721	5	add	add	VB
26374	721	6	juice	juice	NN
26374	721	7	of	of	IN
26374	721	8	1	1	CD
26374	721	9	lemon	lemon	NN
26374	721	10	,	,	,
26374	721	11	1	1	CD
26374	721	12	cup	cup	NN
26374	721	13	grated	grate	VBD
26374	721	14	pineapple	pineapple	NN
26374	721	15	,	,	,
26374	721	16	1	1	CD
26374	721	17	cup	cup	NN
26374	721	18	sugar	sugar	NN
26374	721	19	and	and	CC
26374	721	20	the	the	DT
26374	721	21	beaten	beat	VBN
26374	721	22	whites	white	NNS
26374	721	23	of	of	IN
26374	721	24	2	2	CD
26374	721	25	eggs	egg	NNS
26374	721	26	.	.	.
26374	722	1	Serve	serve	VB
26374	722	2	cold	cold	JJ
26374	722	3	with	with	IN
26374	722	4	cream	cream	NN
26374	722	5	.	.	.
26374	723	1	=	=	NFP
26374	723	2	Russian	russian	JJ
26374	723	3	Cream.=	cream.=	NN
26374	723	4	1/2	1/2	CD
26374	723	5	box	box	NN
26374	723	6	gelatine	gelatine	NN
26374	723	7	to	to	IN
26374	723	8	1	1	CD
26374	723	9	quart	quart	NN
26374	723	10	milk	milk	NN
26374	723	11	and	and	CC
26374	723	12	3	3	CD
26374	723	13	eggs	egg	NNS
26374	723	14	.	.	.
26374	724	1	The	the	DT
26374	724	2	milk	milk	NN
26374	724	3	,	,	,
26374	724	4	yolks	yolk	NNS
26374	724	5	of	of	IN
26374	724	6	eggs	egg	NNS
26374	724	7	and	and	CC
26374	724	8	gelatine	gelatine	NN
26374	724	9	are	be	VBP
26374	724	10	put	put	VBN
26374	724	11	together	together	RB
26374	724	12	hot	hot	JJ
26374	724	13	on	on	IN
26374	724	14	stove	stove	NN
26374	724	15	,	,	,
26374	724	16	and	and	CC
26374	724	17	just	just	RB
26374	724	18	as	as	IN
26374	724	19	it	-PRON-	PRP
26374	724	20	is	be	VBZ
26374	724	21	taken	take	VBN
26374	724	22	off	off	RP
26374	724	23	,	,	,
26374	724	24	the	the	DT
26374	724	25	whites	white	NNS
26374	724	26	are	be	VBP
26374	724	27	stirred	stir	VBN
26374	724	28	in	in	IN
26374	724	29	.	.	.
26374	725	1	Add	add	VB
26374	725	2	flavoring	flavoring	NN
26374	725	3	and	and	CC
26374	725	4	mold	mold	NN
26374	725	5	it	-PRON-	PRP
26374	725	6	.	.	.
26374	726	1	=	=	NFP
26374	726	2	Spanish	spanish	JJ
26374	726	3	Cream.=	Cream.=	NNP
26374	726	4	3/4	3/4	CD
26374	726	5	box	box	NN
26374	726	6	of	of	IN
26374	726	7	gelatine	gelatine	NN
26374	726	8	soaked	soak	VBD
26374	726	9	soft	soft	JJ
26374	726	10	in	in	IN
26374	726	11	1	1	CD
26374	726	12	-	-	SYM
26374	726	13	1/2	1/2	CD
26374	726	14	pints	pint	NNS
26374	726	15	milk	milk	NN
26374	726	16	;	;	:
26374	726	17	bring	bring	VB
26374	726	18	to	to	IN
26374	726	19	a	a	DT
26374	726	20	boil	boil	NN
26374	726	21	.	.	.
26374	727	1	Stir	stir	VB
26374	727	2	in	in	IN
26374	727	3	the	the	DT
26374	727	4	beaten	beat	VBN
26374	727	5	yolks	yolk	NNS
26374	727	6	of	of	IN
26374	727	7	3	3	CD
26374	727	8	eggs	egg	NNS
26374	727	9	,	,	,
26374	727	10	3	3	CD
26374	727	11	tablespoons	tablespoon	NNS
26374	727	12	sugar	sugar	NN
26374	727	13	,	,	,
26374	727	14	then	then	RB
26374	727	15	bring	bring	VB
26374	727	16	to	to	IN
26374	727	17	a	a	DT
26374	727	18	boil	boil	NN
26374	727	19	again	again	RB
26374	727	20	.	.	.
26374	728	1	Beat	beat	VB
26374	728	2	the	the	DT
26374	728	3	whites	white	NNS
26374	728	4	to	to	IN
26374	728	5	a	a	DT
26374	728	6	stiff	stiff	JJ
26374	728	7	froth	froth	NN
26374	728	8	and	and	CC
26374	728	9	stir	stir	VB
26374	728	10	in	in	RP
26374	728	11	after	after	IN
26374	728	12	removing	remove	VBG
26374	728	13	from	from	IN
26374	728	14	the	the	DT
26374	728	15	fire	fire	NN
26374	728	16	.	.	.
26374	729	1	Flavor	flavor	NN
26374	729	2	with	with	IN
26374	729	3	vanilla	vanilla	NN
26374	729	4	.	.	.
26374	730	1	Pour	pour	VB
26374	730	2	in	in	IN
26374	730	3	a	a	DT
26374	730	4	mold	mold	NN
26374	730	5	to	to	TO
26374	730	6	cool	cool	JJ
26374	730	7	,	,	,
26374	730	8	and	and	CC
26374	730	9	serve	serve	VB
26374	730	10	with	with	IN
26374	730	11	cream	cream	NN
26374	730	12	.	.	.
26374	731	1	=	=	NFP
26374	731	2	Lemon	lemon	NN
26374	731	3	Cream.=	cream.=	NN
26374	731	4	1	1	CD
26374	731	5	large	large	JJ
26374	731	6	lemon	lemon	NN
26374	731	7	,	,	,
26374	731	8	4	4	CD
26374	731	9	eggs	egg	NNS
26374	731	10	,	,	,
26374	731	11	4	4	CD
26374	731	12	tablespoons	tablespoon	NNS
26374	731	13	sugar	sugar	NN
26374	731	14	,	,	,
26374	731	15	3	3	CD
26374	731	16	of	of	IN
26374	731	17	water	water	NN
26374	731	18	.	.	.
26374	732	1	Beat	beat	VBP
26374	732	2	yolks	yolk	NNS
26374	732	3	and	and	CC
26374	732	4	sugar	sugar	NN
26374	732	5	,	,	,
26374	732	6	add	add	VB
26374	732	7	juice	juice	NN
26374	732	8	and	and	CC
26374	732	9	rind	rind	NN
26374	732	10	of	of	IN
26374	732	11	lemon	lemon	NN
26374	732	12	,	,	,
26374	732	13	and	and	CC
26374	732	14	water	water	NN
26374	732	15	.	.	.
26374	733	1	Let	let	VB
26374	733	2	simmer	simmer	NN
26374	733	3	till	till	IN
26374	733	4	it	-PRON-	PRP
26374	733	5	thickens	thicken	VBZ
26374	733	6	.	.	.
26374	734	1	Beat	beat	VB
26374	734	2	whites	white	NNS
26374	734	3	of	of	IN
26374	734	4	eggs	egg	NNS
26374	734	5	stiff	stiff	JJ
26374	734	6	with	with	IN
26374	734	7	2	2	CD
26374	734	8	tablespoons	tablespoon	NNS
26374	734	9	of	of	IN
26374	734	10	sugar	sugar	NN
26374	734	11	,	,	,
26374	734	12	and	and	CC
26374	734	13	stir	stir	VB
26374	734	14	into	into	IN
26374	734	15	the	the	DT
26374	734	16	custard	custard	NN
26374	734	17	while	while	IN
26374	734	18	warm	warm	JJ
26374	734	19	.	.	.
26374	735	1	=	=	NFP
26374	735	2	Banana	Banana	NNP
26374	735	3	Cream.=	Cream.=	NNP
26374	735	4	Peel	peel	NN
26374	735	5	and	and	CC
26374	735	6	wash	wash	VB
26374	735	7	bananas	banana	NNS
26374	735	8	.	.	.
26374	736	1	Use	use	VB
26374	736	2	equal	equal	JJ
26374	736	3	parts	part	NNS
26374	736	4	of	of	IN
26374	736	5	bananas	banana	NNS
26374	736	6	and	and	CC
26374	736	7	sweet	sweet	JJ
26374	736	8	cream	cream	NN
26374	736	9	.	.	.
26374	737	1	To	to	IN
26374	737	2	1	1	CD
26374	737	3	quart	quart	NN
26374	737	4	of	of	IN
26374	737	5	the	the	DT
26374	737	6	mixture	mixture	NN
26374	737	7	allow	allow	VBP
26374	737	8	1/4	1/4	CD
26374	737	9	pound	pound	NN
26374	737	10	of	of	IN
26374	737	11	sugar	sugar	NN
26374	737	12	.	.	.
26374	738	1	Beat	beat	VB
26374	738	2	all	all	RB
26374	738	3	together	together	RB
26374	738	4	till	till	IN
26374	738	5	the	the	DT
26374	738	6	cream	cream	NN
26374	738	7	is	be	VBZ
26374	738	8	light	light	JJ
26374	738	9	.	.	.
26374	739	1	Some	some	DT
26374	739	2	consider	consider	VBP
26374	739	3	it	-PRON-	PRP
26374	739	4	an	an	DT
26374	739	5	improvement	improvement	NN
26374	739	6	to	to	TO
26374	739	7	add	add	VB
26374	739	8	a	a	DT
26374	739	9	few	few	JJ
26374	739	10	drops	drop	NNS
26374	739	11	of	of	IN
26374	739	12	vanilla	vanilla	NN
26374	739	13	,	,	,
26374	739	14	or	or	CC
26374	739	15	the	the	DT
26374	739	16	juice	juice	NN
26374	739	17	of	of	IN
26374	739	18	canned	can	VBN
26374	739	19	pineapple	pineapple	NN
26374	739	20	.	.	.
26374	740	1	=	=	NFP
26374	740	2	Coffee	coffee	NN
26374	740	3	Bavarian	bavarian	JJ
26374	740	4	Cream.=	cream.=	NN
26374	740	5	1/2	1/2	CD
26374	740	6	pint	pint	VBP
26374	740	7	rich	rich	JJ
26374	740	8	cream	cream	NN
26374	740	9	whipped	whip	VBN
26374	740	10	light	light	NN
26374	740	11	,	,	,
26374	740	12	1/2	1/2	CD
26374	740	13	package	package	NN
26374	740	14	gelatine	gelatine	NN
26374	740	15	soaked	soak	VBN
26374	740	16	in	in	IN
26374	740	17	1	1	CD
26374	740	18	cup	cup	NN
26374	740	19	milk	milk	NN
26374	740	20	,	,	,
26374	740	21	1	1	CD
26374	740	22	large	large	JJ
26374	740	23	cup	cup	NN
26374	740	24	strong	strong	JJ
26374	740	25	coffee	coffee	NN
26374	740	26	,	,	,
26374	740	27	1	1	CD
26374	740	28	cup	cup	NN
26374	740	29	white	white	JJ
26374	740	30	sugar	sugar	NN
26374	740	31	and	and	CC
26374	740	32	whites	white	NNS
26374	740	33	of	of	IN
26374	740	34	2	2	CD
26374	740	35	eggs	egg	NNS
26374	740	36	.	.	.
26374	741	1	Soak	soak	VB
26374	741	2	the	the	DT
26374	741	3	gelatine	gelatine	NN
26374	741	4	until	until	IN
26374	741	5	perfectly	perfectly	RB
26374	741	6	soft	soft	JJ
26374	741	7	,	,	,
26374	741	8	have	have	VBP
26374	741	9	the	the	DT
26374	741	10	coffee	coffee	NN
26374	741	11	boiling	boil	VBG
26374	741	12	hot	hot	JJ
26374	741	13	,	,	,
26374	741	14	and	and	CC
26374	741	15	turn	turn	VB
26374	741	16	over	over	RP
26374	741	17	the	the	DT
26374	741	18	gelatine	gelatine	NN
26374	741	19	and	and	CC
26374	741	20	sugar	sugar	NN
26374	741	21	.	.	.
26374	742	1	Strain	strain	VB
26374	742	2	and	and	CC
26374	742	3	set	set	VB
26374	742	4	away	away	RB
26374	742	5	until	until	IN
26374	742	6	partly	partly	RB
26374	742	7	stiff	stiff	JJ
26374	742	8	.	.	.
26374	743	1	Beat	beat	VB
26374	743	2	the	the	DT
26374	743	3	eggs	egg	NNS
26374	743	4	to	to	IN
26374	743	5	a	a	DT
26374	743	6	stiff	stiff	JJ
26374	743	7	froth	froth	NN
26374	743	8	,	,	,
26374	743	9	and	and	CC
26374	743	10	mix	mix	VB
26374	743	11	with	with	IN
26374	743	12	the	the	DT
26374	743	13	whipped	whip	VBN
26374	743	14	cream	cream	NN
26374	743	15	;	;	:
26374	743	16	add	add	VB
26374	743	17	to	to	IN
26374	743	18	the	the	DT
26374	743	19	gelatine	gelatine	NN
26374	743	20	,	,	,
26374	743	21	mixing	mix	VBG
26374	743	22	thoroughly	thoroughly	RB
26374	743	23	.	.	.
26374	744	1	Mold	mold	NN
26374	744	2	and	and	CC
26374	744	3	serve	serve	VB
26374	744	4	with	with	IN
26374	744	5	whipped	whip	VBN
26374	744	6	cream	cream	NN
26374	744	7	.	.	.
26374	745	1	=	=	NFP
26374	745	2	Bavarian	Bavarian	NNP
26374	745	3	Cream	Cream	NNP
26374	745	4	with	with	IN
26374	745	5	Peaches.=	Peaches.=	NNP
26374	745	6	Cut	Cut	NNP
26374	745	7	18	18	CD
26374	745	8	fine	fine	JJ
26374	745	9	peaches	peach	NNS
26374	745	10	,	,	,
26374	745	11	or	or	CC
26374	745	12	a	a	DT
26374	745	13	sufficient	sufficient	JJ
26374	745	14	number	number	NN
26374	745	15	of	of	IN
26374	745	16	canned	can	VBN
26374	745	17	ones	one	NNS
26374	745	18	,	,	,
26374	745	19	into	into	IN
26374	745	20	small	small	JJ
26374	745	21	pieces	piece	NNS
26374	745	22	,	,	,
26374	745	23	and	and	CC
26374	745	24	boil	boil	VB
26374	745	25	with	with	IN
26374	745	26	1/2	1/2	CD
26374	745	27	pound	pound	NN
26374	745	28	of	of	IN
26374	745	29	sugar	sugar	NN
26374	745	30	.	.	.
26374	746	1	When	when	WRB
26374	746	2	reduced	reduce	VBN
26374	746	3	to	to	IN
26374	746	4	a	a	DT
26374	746	5	marmalade	marmalade	NN
26374	746	6	press	press	NN
26374	746	7	through	through	IN
26374	746	8	a	a	DT
26374	746	9	coarse	coarse	JJ
26374	746	10	sieve	sieve	NN
26374	746	11	,	,	,
26374	746	12	then	then	RB
26374	746	13	add	add	VB
26374	746	14	1/2	1/2	CD
26374	746	15	package	package	NN
26374	746	16	dissolved	dissolve	VBN
26374	746	17	gelatine	gelatine	NN
26374	746	18	,	,	,
26374	746	19	and	and	CC
26374	746	20	a	a	DT
26374	746	21	tumbler	tumbler	NN
26374	746	22	of	of	IN
26374	746	23	cream	cream	NN
26374	746	24	.	.	.
26374	747	1	Stir	stir	VB
26374	747	2	this	this	DT
26374	747	3	well	well	NN
26374	747	4	to	to	TO
26374	747	5	make	make	VB
26374	747	6	it	-PRON-	PRP
26374	747	7	smooth	smooth	JJ
26374	747	8	,	,	,
26374	747	9	and	and	CC
26374	747	10	when	when	WRB
26374	747	11	about	about	RB
26374	747	12	set	set	NN
26374	747	13	,	,	,
26374	747	14	add	add	VB
26374	747	15	1	1	CD
26374	747	16	pint	pint	NN
26374	747	17	of	of	IN
26374	747	18	whipped	whip	VBN
26374	747	19	cream	cream	NN
26374	747	20	,	,	,
26374	747	21	and	and	CC
26374	747	22	pour	pour	VB
26374	747	23	into	into	IN
26374	747	24	a	a	DT
26374	747	25	mold	mold	NN
26374	747	26	.	.	.
26374	748	1	It	-PRON-	PRP
26374	748	2	makes	make	VBZ
26374	748	3	a	a	DT
26374	748	4	still	still	RB
26374	748	5	prettier	pretty	JJR
26374	748	6	dish	dish	NN
26374	748	7	to	to	TO
26374	748	8	serve	serve	VB
26374	748	9	half	half	NN
26374	748	10	or	or	CC
26374	748	11	quarter	quarter	NN
26374	748	12	of	of	IN
26374	748	13	peaches	peach	NNS
26374	748	14	,	,	,
26374	748	15	half	half	DT
26374	748	16	frozen	freeze	VBN
26374	748	17	,	,	,
26374	748	18	around	around	IN
26374	748	19	the	the	DT
26374	748	20	cream	cream	NN
26374	748	21	.	.	.
26374	749	1	=	=	NFP
26374	749	2	Charlotte	Charlotte	NNP
26374	749	3	Russe.=	Russe.=	VBD
26374	749	4	1	1	CD
26374	749	5	pint	pint	NN
26374	749	6	cream	cream	NN
26374	749	7	,	,	,
26374	749	8	whipped	whip	VBN
26374	749	9	light	light	NN
26374	749	10	,	,	,
26374	749	11	1/2	1/2	CD
26374	749	12	ounce	ounce	NN
26374	749	13	gelatine	gelatine	NN
26374	749	14	dissolved	dissolve	VBN
26374	749	15	in	in	IN
26374	749	16	1	1	CD
26374	749	17	gill	gill	NN
26374	749	18	of	of	IN
26374	749	19	hot	hot	JJ
26374	749	20	milk	milk	NN
26374	749	21	,	,	,
26374	749	22	whites	white	NNS
26374	749	23	of	of	IN
26374	749	24	2	2	CD
26374	749	25	eggs	egg	NNS
26374	749	26	beaten	beat	VBN
26374	749	27	to	to	IN
26374	749	28	a	a	DT
26374	749	29	stiff	stiff	JJ
26374	749	30	froth	froth	NN
26374	749	31	,	,	,
26374	749	32	1	1	CD
26374	749	33	small	small	JJ
26374	749	34	teacup	teacup	NN
26374	749	35	of	of	IN
26374	749	36	powdered	powdered	JJ
26374	749	37	sugar	sugar	NN
26374	749	38	.	.	.
26374	750	1	Flavor	flavor	NN
26374	750	2	with	with	IN
26374	750	3	vanilla	vanilla	NN
26374	750	4	or	or	CC
26374	750	5	little	little	JJ
26374	750	6	almond	almond	NN
26374	750	7	.	.	.
26374	751	1	Mix	mix	VB
26374	751	2	together	together	RB
26374	751	3	the	the	DT
26374	751	4	cream	cream	NN
26374	751	5	,	,	,
26374	751	6	eggs	egg	NNS
26374	751	7	,	,	,
26374	751	8	sugar	sugar	NN
26374	751	9	and	and	CC
26374	751	10	flavoring	flavoring	NN
26374	751	11	,	,	,
26374	751	12	and	and	CC
26374	751	13	beat	beat	VBD
26374	751	14	in	in	IN
26374	751	15	the	the	DT
26374	751	16	gelatine	gelatine	NN
26374	751	17	and	and	CC
26374	751	18	milk	milk	NN
26374	751	19	when	when	WRB
26374	751	20	quite	quite	RB
26374	751	21	cold	cold	JJ
26374	751	22	.	.	.
26374	752	1	Line	line	VB
26374	752	2	a	a	DT
26374	752	3	mold	mold	NN
26374	752	4	with	with	IN
26374	752	5	slices	slice	NNS
26374	752	6	of	of	IN
26374	752	7	sponge	sponge	JJ
26374	752	8	cake	cake	NN
26374	752	9	or	or	CC
26374	752	10	lady	lady	NN
26374	752	11	fingers	finger	NNS
26374	752	12	,	,	,
26374	752	13	and	and	CC
26374	752	14	fill	fill	VB
26374	752	15	with	with	IN
26374	752	16	the	the	DT
26374	752	17	mixture	mixture	NN
26374	752	18	.	.	.
26374	753	1	Set	Set	VBN
26374	753	2	upon	upon	IN
26374	753	3	the	the	DT
26374	753	4	ice	ice	NN
26374	753	5	to	to	TO
26374	753	6	cool	cool	VB
26374	753	7	.	.	.
26374	754	1	=	=	NFP
26374	754	2	Champagne	Champagne	NNP
26374	754	3	Jelly.=	Jelly.=	NNP
26374	754	4	1	1	CD
26374	754	5	box	box	NN
26374	754	6	gelatine	gelatine	NN
26374	754	7	,	,	,
26374	754	8	1	1	CD
26374	754	9	pint	pint	NN
26374	754	10	boiling	boiling	NN
26374	754	11	water	water	NN
26374	754	12	,	,	,
26374	754	13	1/2	1/2	CD
26374	754	14	pint	pint	NN
26374	754	15	cold	cold	JJ
26374	754	16	water	water	NN
26374	754	17	,	,	,
26374	754	18	1/2	1/2	CD
26374	754	19	pint	pint	NN
26374	754	20	sherry	sherry	NN
26374	754	21	,	,	,
26374	754	22	1	1	CD
26374	754	23	lemon	lemon	NN
26374	754	24	,	,	,
26374	754	25	1	1	CD
26374	754	26	lime	lime	NN
26374	754	27	,	,	,
26374	754	28	3/4	3/4	CD
26374	754	29	pound	pound	NN
26374	754	30	sugar	sugar	NN
26374	754	31	,	,	,
26374	754	32	1	1	CD
26374	754	33	teaspoon	teaspoon	NN
26374	754	34	essence	essence	NN
26374	754	35	cinnamon	cinnamon	NN
26374	754	36	.	.	.
26374	755	1	Soak	soak	JJ
26374	755	2	gelatine	gelatine	NN
26374	755	3	in	in	IN
26374	755	4	cold	cold	JJ
26374	755	5	water	water	NN
26374	755	6	,	,	,
26374	755	7	add	add	VB
26374	755	8	hot	hot	JJ
26374	755	9	water	water	NN
26374	755	10	,	,	,
26374	755	11	sugar	sugar	NN
26374	755	12	,	,	,
26374	755	13	wine	wine	NN
26374	755	14	,	,	,
26374	755	15	lemon	lemon	NN
26374	755	16	and	and	CC
26374	755	17	lime	lime	NN
26374	755	18	,	,	,
26374	755	19	and	and	CC
26374	755	20	boil	boil	VB
26374	755	21	five	five	CD
26374	755	22	minutes	minute	NNS
26374	755	23	.	.	.
26374	756	1	Add	add	NN
26374	756	2	1	1	CD
26374	756	3	pint	pint	NN
26374	756	4	champagne	champagne	NN
26374	756	5	and	and	CC
26374	756	6	strain	strain	VB
26374	756	7	twice	twice	RB
26374	756	8	.	.	.
26374	757	1	=	=	NFP
26374	757	2	Coffee	coffee	NN
26374	757	3	Jelly.=	jelly.=	NN
26374	757	4	1/2	1/2	CD
26374	757	5	box	box	NN
26374	757	6	gelatine	gelatine	NN
26374	757	7	soaked	soak	VBN
26374	757	8	in	in	IN
26374	757	9	cold	cold	JJ
26374	757	10	coffee	coffee	NN
26374	757	11	.	.	.
26374	758	1	When	when	WRB
26374	758	2	well	well	RB
26374	758	3	dissolved	dissolve	VBN
26374	758	4	,	,	,
26374	758	5	pour	pour	VBP
26374	758	6	in	in	IN
26374	758	7	a	a	DT
26374	758	8	pint	pint	NN
26374	758	9	of	of	IN
26374	758	10	boiling	boil	VBG
26374	758	11	coffee	coffee	NN
26374	758	12	,	,	,
26374	758	13	sweeten	sweeten	VBP
26374	758	14	to	to	TO
26374	758	15	taste	taste	VB
26374	758	16	,	,	,
26374	758	17	and	and	CC
26374	758	18	set	set	VBD
26374	758	19	aside	aside	RB
26374	758	20	to	to	IN
26374	758	21	cool	cool	JJ
26374	758	22	.	.	.
26374	759	1	When	when	WRB
26374	759	2	quite	quite	RB
26374	759	3	cold	cold	JJ
26374	759	4	and	and	CC
26374	759	5	almost	almost	RB
26374	759	6	jellied	jelly	VBN
26374	759	7	,	,	,
26374	759	8	beat	beat	VBN
26374	759	9	up	up	RP
26374	759	10	till	till	IN
26374	759	11	it	-PRON-	PRP
26374	759	12	becomes	become	VBZ
26374	759	13	a	a	DT
26374	759	14	light	light	JJ
26374	759	15	foam	foam	NN
26374	759	16	.	.	.
26374	760	1	Pour	pour	VB
26374	760	2	into	into	IN
26374	760	3	mold	mold	NN
26374	760	4	and	and	CC
26374	760	5	place	place	NN
26374	760	6	on	on	IN
26374	760	7	ice	ice	NN
26374	760	8	.	.	.
26374	761	1	Serve	serve	VB
26374	761	2	with	with	IN
26374	761	3	whipped	whip	VBN
26374	761	4	cream	cream	NN
26374	761	5	.	.	.
26374	762	1	[	[	-LRB-
26374	762	2	Illustration	illustration	NN
26374	762	3	]	]	-RRB-
26374	762	4	PUDDINGS	PUDDINGS	NNP
26374	762	5	.	.	.
26374	763	1	=	=	NFP
26374	763	2	Burlington	Burlington	NNP
26374	763	3	Pudding.=	pudding.=	NN
26374	763	4	Mix	Mix	NNP
26374	763	5	1/2	1/2	CD
26374	763	6	cup	cup	NN
26374	763	7	of	of	IN
26374	763	8	flour	flour	NN
26374	763	9	with	with	IN
26374	763	10	a	a	DT
26374	763	11	little	little	JJ
26374	763	12	cold	cold	JJ
26374	763	13	milk	milk	NN
26374	763	14	and	and	CC
26374	763	15	stir	stir	VB
26374	763	16	into	into	IN
26374	763	17	1	1	CD
26374	763	18	pint	pint	NN
26374	763	19	of	of	IN
26374	763	20	boiling	boil	VBG
26374	763	21	milk	milk	NN
26374	763	22	.	.	.
26374	764	1	Remove	remove	VB
26374	764	2	from	from	IN
26374	764	3	the	the	DT
26374	764	4	fire	fire	NN
26374	764	5	,	,	,
26374	764	6	and	and	CC
26374	764	7	add	add	VB
26374	764	8	1/2	1/2	CD
26374	764	9	cup	cup	NN
26374	764	10	sugar	sugar	NN
26374	764	11	and	and	CC
26374	764	12	2	2	CD
26374	764	13	large	large	JJ
26374	764	14	tablespoons	tablespoon	NNS
26374	764	15	of	of	IN
26374	764	16	butter	butter	NN
26374	764	17	;	;	:
26374	764	18	also	also	RB
26374	764	19	6	6	CD
26374	764	20	eggs	egg	NNS
26374	764	21	,	,	,
26374	764	22	the	the	DT
26374	764	23	whites	white	NNS
26374	764	24	and	and	CC
26374	764	25	yolks	yolk	NNS
26374	764	26	beaten	beat	VBN
26374	764	27	separately	separately	RB
26374	764	28	.	.	.
26374	765	1	Flavor	flavor	NN
26374	765	2	with	with	IN
26374	765	3	vanilla	vanilla	NN
26374	765	4	or	or	CC
26374	765	5	lemon	lemon	NN
26374	765	6	,	,	,
26374	765	7	and	and	CC
26374	765	8	bake	bake	VB
26374	765	9	one	one	CD
26374	765	10	-	-	HYPH
26374	765	11	half	half	NN
26374	765	12	hour	hour	NN
26374	765	13	in	in	IN
26374	765	14	pan	pan	NN
26374	765	15	of	of	IN
26374	765	16	hot	hot	JJ
26374	765	17	water	water	NN
26374	765	18	.	.	.
26374	766	1	Serve	serve	VB
26374	766	2	with	with	IN
26374	766	3	wine	wine	NN
26374	766	4	sauce	sauce	NN
26374	766	5	.	.	.
26374	767	1	=	=	NFP
26374	767	2	Fig	Fig	NNP
26374	767	3	Pudding.=	Pudding.=	NNP
26374	767	4	2	2	CD
26374	767	5	cups	cup	NNS
26374	767	6	bread	bread	NN
26374	767	7	crumbs	crumb	NNS
26374	767	8	,	,	,
26374	767	9	1	1	CD
26374	767	10	of	of	IN
26374	767	11	currants	currant	NNS
26374	767	12	,	,	,
26374	767	13	1	1	CD
26374	767	14	of	of	IN
26374	767	15	chopped	chop	VBN
26374	767	16	raisins	raisin	NNS
26374	767	17	,	,	,
26374	767	18	1	1	CD
26374	767	19	of	of	IN
26374	767	20	figs	fig	NNS
26374	767	21	,	,	,
26374	767	22	1	1	CD
26374	767	23	of	of	IN
26374	767	24	suet	suet	NN
26374	767	25	,	,	,
26374	767	26	3	3	CD
26374	767	27	eggs	egg	NNS
26374	767	28	,	,	,
26374	767	29	well	well	RB
26374	767	30	-	-	HYPH
26374	767	31	beaten	beat	VBN
26374	767	32	,	,	,
26374	767	33	2	2	CD
26374	767	34	cups	cup	NNS
26374	767	35	milk	milk	NN
26374	767	36	,	,	,
26374	767	37	1	1	CD
26374	767	38	of	of	IN
26374	767	39	brown	brown	JJ
26374	767	40	sugar	sugar	NN
26374	767	41	.	.	.
26374	768	1	Steam	steam	NN
26374	768	2	four	four	CD
26374	768	3	hours	hour	NNS
26374	768	4	.	.	.
26374	769	1	=	=	NFP
26374	769	2	Pancake	pancake	NN
26374	769	3	with	with	IN
26374	769	4	Fruit.=	Fruit.=	NNP
26374	769	5	Take	take	VB
26374	769	6	4	4	CD
26374	769	7	eggs	egg	NNS
26374	769	8	,	,	,
26374	769	9	a	a	DT
26374	769	10	cup	cup	NN
26374	769	11	of	of	IN
26374	769	12	cream	cream	NN
26374	769	13	or	or	CC
26374	769	14	rich	rich	JJ
26374	769	15	milk	milk	NN
26374	769	16	,	,	,
26374	769	17	and	and	CC
26374	769	18	flour	flour	NN
26374	769	19	enough	enough	RB
26374	769	20	to	to	TO
26374	769	21	make	make	VB
26374	769	22	a	a	DT
26374	769	23	thin	thin	JJ
26374	769	24	batter	batter	NN
26374	769	25	.	.	.
26374	770	1	Add	add	VB
26374	770	2	a	a	DT
26374	770	3	little	little	JJ
26374	770	4	fine	fine	JJ
26374	770	5	sugar	sugar	NN
26374	770	6	and	and	CC
26374	770	7	nutmeg	nutmeg	NNP
26374	770	8	.	.	.
26374	771	1	Butter	butter	VB
26374	771	2	the	the	DT
26374	771	3	griddle	griddle	NN
26374	771	4	and	and	CC
26374	771	5	turn	turn	VB
26374	771	6	the	the	DT
26374	771	7	batter	batter	NN
26374	771	8	on	on	RP
26374	771	9	.	.	.
26374	772	1	Let	let	VB
26374	772	2	it	-PRON-	PRP
26374	772	3	spread	spread	VB
26374	772	4	as	as	RB
26374	772	5	large	large	JJ
26374	772	6	as	as	IN
26374	772	7	a	a	DT
26374	772	8	common	common	JJ
26374	772	9	dinner	dinner	NN
26374	772	10	plate	plate	NN
26374	772	11	.	.	.
26374	773	1	When	when	WRB
26374	773	2	done	do	VBN
26374	773	3	on	on	IN
26374	773	4	one	one	CD
26374	773	5	side	side	NN
26374	773	6	,	,	,
26374	773	7	turn	turn	VB
26374	773	8	it	-PRON-	PRP
26374	773	9	,	,	,
26374	773	10	as	as	IN
26374	773	11	a	a	DT
26374	773	12	pancake	pancake	NN
26374	773	13	.	.	.
26374	774	1	Have	have	VBP
26374	774	2	some	some	DT
26374	774	3	nice	nice	JJ
26374	774	4	preserves	preserve	NNS
26374	774	5	,	,	,
26374	774	6	and	and	CC
26374	774	7	spread	spread	VBD
26374	774	8	over	over	RP
26374	774	9	quickly	quickly	RB
26374	774	10	.	.	.
26374	775	1	Roll	roll	VB
26374	775	2	the	the	DT
26374	775	3	cake	cake	NN
26374	775	4	up	up	RP
26374	775	5	,	,	,
26374	775	6	place	place	NN
26374	775	7	on	on	IN
26374	775	8	a	a	DT
26374	775	9	flat	flat	JJ
26374	775	10	dish	dish	NN
26374	775	11	,	,	,
26374	775	12	sift	sift	VBP
26374	775	13	on	on	IN
26374	775	14	a	a	DT
26374	775	15	little	little	RB
26374	775	16	powdered	powdered	JJ
26374	775	17	sugar	sugar	NN
26374	775	18	and	and	CC
26374	775	19	cinnamon	cinnamon	NN
26374	775	20	,	,	,
26374	775	21	a	a	DT
26374	775	22	little	little	JJ
26374	775	23	butter	butter	NN
26374	775	24	,	,	,
26374	775	25	if	if	IN
26374	775	26	you	-PRON-	PRP
26374	775	27	wish	wish	VBP
26374	775	28	,	,	,
26374	775	29	and	and	CC
26374	775	30	serve	serve	VB
26374	775	31	hot	hot	JJ
26374	775	32	.	.	.
26374	776	1	Be	be	VB
26374	776	2	careful	careful	JJ
26374	776	3	and	and	CC
26374	776	4	not	not	RB
26374	776	5	make	make	VB
26374	776	6	the	the	DT
26374	776	7	batter	batter	NN
26374	776	8	too	too	RB
26374	776	9	thin	thin	JJ
26374	776	10	.	.	.
26374	777	1	=	=	NFP
26374	777	2	Strawberry	Strawberry	NNP
26374	777	3	Custard.=	custard.=	NN
26374	777	4	1	1	CD
26374	777	5	cup	cup	NN
26374	777	6	sugar	sugar	NN
26374	777	7	,	,	,
26374	777	8	1	1	CD
26374	777	9	quart	quart	NN
26374	777	10	milk	milk	NN
26374	777	11	,	,	,
26374	777	12	yolks	yolk	NNS
26374	777	13	of	of	IN
26374	777	14	5	5	CD
26374	777	15	eggs	egg	NNS
26374	777	16	,	,	,
26374	777	17	white	white	JJ
26374	777	18	of	of	IN
26374	777	19	1	1	CD
26374	777	20	,	,	,
26374	777	21	and	and	CC
26374	777	22	vanilla	vanilla	NN
26374	777	23	.	.	.
26374	778	1	Let	let	VB
26374	778	2	the	the	DT
26374	778	3	milk	milk	NN
26374	778	4	boil	boil	NN
26374	778	5	,	,	,
26374	778	6	then	then	RB
26374	778	7	add	add	VB
26374	778	8	eggs	egg	NNS
26374	778	9	and	and	CC
26374	778	10	sugar	sugar	NN
26374	778	11	,	,	,
26374	778	12	and	and	CC
26374	778	13	let	let	VB
26374	778	14	cool	cool	JJ
26374	778	15	.	.	.
26374	779	1	Crush	crush	VB
26374	779	2	and	and	CC
26374	779	3	strain	strain	VB
26374	779	4	1	1	CD
26374	779	5	pint	pint	NN
26374	779	6	strawberries	strawberry	NNS
26374	779	7	,	,	,
26374	779	8	2	2	CD
26374	779	9	tablespoons	tablespoon	NNS
26374	779	10	sugar	sugar	NN
26374	779	11	and	and	CC
26374	779	12	whites	white	NNS
26374	779	13	of	of	IN
26374	779	14	4	4	CD
26374	779	15	eggs	egg	NNS
26374	779	16	,	,	,
26374	779	17	beaten	beat	VBN
26374	779	18	stiff	stiff	JJ
26374	779	19	.	.	.
26374	780	1	Place	place	VB
26374	780	2	the	the	DT
26374	780	3	custard	custard	NN
26374	780	4	in	in	IN
26374	780	5	glasses	glass	NNS
26374	780	6	,	,	,
26374	780	7	about	about	RB
26374	780	8	half	half	NN
26374	780	9	full	full	JJ
26374	780	10	,	,	,
26374	780	11	then	then	RB
26374	780	12	fill	fill	VB
26374	780	13	glasses	glass	NNS
26374	780	14	with	with	IN
26374	780	15	strawberry	strawberry	NNP
26374	780	16	juice	juice	NN
26374	780	17	and	and	CC
26374	780	18	the	the	DT
26374	780	19	whites	white	NNS
26374	780	20	of	of	IN
26374	780	21	eggs	egg	NNS
26374	780	22	,	,	,
26374	780	23	beaten	beat	VBN
26374	780	24	together	together	RB
26374	780	25	.	.	.
26374	781	1	=	=	NFP
26374	781	2	Orange	Orange	NNP
26374	781	3	Float.=	Float.=	NNP
26374	781	4	1	1	CD
26374	781	5	quart	quart	NN
26374	781	6	of	of	IN
26374	781	7	water	water	NN
26374	781	8	,	,	,
26374	781	9	juice	juice	NN
26374	781	10	and	and	CC
26374	781	11	pulp	pulp	NN
26374	781	12	of	of	IN
26374	781	13	2	2	CD
26374	781	14	lemons	lemon	NNS
26374	781	15	and	and	CC
26374	781	16	1	1	CD
26374	781	17	coffee	coffee	NN
26374	781	18	cup	cup	NN
26374	781	19	of	of	IN
26374	781	20	sugar	sugar	NN
26374	781	21	.	.	.
26374	782	1	When	when	WRB
26374	782	2	boiling	boil	VBG
26374	782	3	hot	hot	RB
26374	782	4	,	,	,
26374	782	5	add	add	VB
26374	782	6	4	4	CD
26374	782	7	teaspoons	teaspoon	NNS
26374	782	8	corn	corn	NN
26374	782	9	starch	starch	NN
26374	782	10	.	.	.
26374	783	1	Boil	Boil	NNP
26374	783	2	fifteen	fifteen	CD
26374	783	3	minutes	minute	NNS
26374	783	4	,	,	,
26374	783	5	stirring	stir	VBG
26374	783	6	constantly	constantly	RB
26374	783	7	.	.	.
26374	784	1	When	when	WRB
26374	784	2	cold	cold	JJ
26374	784	3	,	,	,
26374	784	4	pour	pour	VBP
26374	784	5	this	this	DT
26374	784	6	over	over	IN
26374	784	7	four	four	CD
26374	784	8	or	or	CC
26374	784	9	five	five	CD
26374	784	10	oranges	orange	NNS
26374	784	11	,	,	,
26374	784	12	which	which	WDT
26374	784	13	have	have	VBP
26374	784	14	been	be	VBN
26374	784	15	sliced	slice	VBN
26374	784	16	.	.	.
26374	785	1	Beat	beat	VB
26374	785	2	the	the	DT
26374	785	3	whites	white	NNS
26374	785	4	of	of	IN
26374	785	5	3	3	CD
26374	785	6	eggs	egg	NNS
26374	785	7	to	to	IN
26374	785	8	a	a	DT
26374	785	9	stiff	stiff	JJ
26374	785	10	froth	froth	NN
26374	785	11	,	,	,
26374	785	12	sweeten	sweeten	NN
26374	785	13	and	and	CC
26374	785	14	flavor	flavor	NN
26374	785	15	,	,	,
26374	785	16	and	and	CC
26374	785	17	place	place	VB
26374	785	18	large	large	JJ
26374	785	19	spoonfuls	spoonful	NNS
26374	785	20	over	over	IN
26374	785	21	the	the	DT
26374	785	22	top	top	NN
26374	785	23	of	of	IN
26374	785	24	the	the	DT
26374	785	25	float	float	NN
26374	785	26	.	.	.
26374	786	1	=	=	NFP
26374	786	2	Kiss	Kiss	NNP
26374	786	3	Pudding.=	Pudding.=	NNP
26374	786	4	1	1	CD
26374	786	5	quart	quart	NN
26374	786	6	milk	milk	NN
26374	786	7	,	,	,
26374	786	8	3	3	CD
26374	786	9	tablespoons	tablespoon	NNS
26374	786	10	corn	corn	NN
26374	786	11	starch	starch	NN
26374	786	12	,	,	,
26374	786	13	yolks	yolk	NNS
26374	786	14	of	of	IN
26374	786	15	4	4	CD
26374	786	16	eggs	egg	NNS
26374	786	17	,	,	,
26374	786	18	1/2	1/2	CD
26374	786	19	cup	cup	NN
26374	786	20	sugar	sugar	NN
26374	786	21	,	,	,
26374	786	22	a	a	DT
26374	786	23	little	little	JJ
26374	786	24	salt	salt	NN
26374	786	25	.	.	.
26374	787	1	Put	put	VB
26374	787	2	part	part	NN
26374	787	3	of	of	IN
26374	787	4	milk	milk	NN
26374	787	5	,	,	,
26374	787	6	salt	salt	NN
26374	787	7	and	and	CC
26374	787	8	sugar	sugar	NN
26374	787	9	on	on	RP
26374	787	10	to	to	TO
26374	787	11	boil	boil	VB
26374	787	12	.	.	.
26374	788	1	Dissolve	dissolve	JJ
26374	788	2	corn	corn	NN
26374	788	3	starch	starch	NN
26374	788	4	in	in	IN
26374	788	5	remainder	remainder	NN
26374	788	6	of	of	IN
26374	788	7	milk	milk	NN
26374	788	8	,	,	,
26374	788	9	stir	stir	VB
26374	788	10	into	into	IN
26374	788	11	milk	milk	NN
26374	788	12	,	,	,
26374	788	13	and	and	CC
26374	788	14	while	while	IN
26374	788	15	boiling	boil	VBG
26374	788	16	,	,	,
26374	788	17	add	add	VB
26374	788	18	the	the	DT
26374	788	19	yolks	yolk	NNS
26374	788	20	.	.	.
26374	789	1	Flavor	flavor	NN
26374	789	2	with	with	IN
26374	789	3	vanilla	vanilla	NN
26374	789	4	.	.	.
26374	790	1	FROSTING.--Whites	FROSTING.--Whites	NNP
26374	790	2	of	of	IN
26374	790	3	4	4	CD
26374	790	4	eggs	egg	NNS
26374	790	5	,	,	,
26374	790	6	1/2	1/2	CD
26374	790	7	cup	cup	NN
26374	790	8	sugar	sugar	NN
26374	790	9	,	,	,
26374	790	10	flavor	flavor	NN
26374	790	11	with	with	IN
26374	790	12	lemon	lemon	NN
26374	790	13	,	,	,
26374	790	14	spread	spread	VBN
26374	790	15	on	on	IN
26374	790	16	pudding	pudding	NN
26374	790	17	,	,	,
26374	790	18	and	and	CC
26374	790	19	put	put	VBD
26374	790	20	in	in	RP
26374	790	21	oven	oven	NN
26374	790	22	to	to	TO
26374	790	23	brown	brown	VB
26374	790	24	.	.	.
26374	791	1	Save	save	VB
26374	791	2	a	a	DT
26374	791	3	little	little	JJ
26374	791	4	frosting	frosting	NN
26374	791	5	to	to	TO
26374	791	6	moisten	moisten	VB
26374	791	7	top	top	NN
26374	791	8	;	;	:
26374	791	9	then	then	RB
26374	791	10	put	put	VBD
26374	791	11	grated	grate	VBN
26374	791	12	cocoanut	cocoanut	NNP
26374	791	13	to	to	TO
26374	791	14	give	give	VB
26374	791	15	appearance	appearance	NN
26374	791	16	of	of	IN
26374	791	17	snow	snow	NN
26374	791	18	.	.	.
26374	792	1	=	=	NFP
26374	792	2	Batter	Batter	NNP
26374	792	3	Pudding.=	Pudding.=	NNP
26374	792	4	1	1	CD
26374	792	5	pint	pint	NN
26374	792	6	of	of	IN
26374	792	7	milk	milk	NN
26374	792	8	,	,	,
26374	792	9	scalded	scald	VBN
26374	792	10	,	,	,
26374	792	11	stir	stir	VB
26374	792	12	in	in	IN
26374	792	13	1	1	CD
26374	792	14	tablespoon	tablespoon	NN
26374	792	15	corn	corn	NN
26374	792	16	starch	starch	NN
26374	792	17	and	and	CC
26374	792	18	2	2	CD
26374	792	19	of	of	IN
26374	792	20	flour	flour	NN
26374	792	21	,	,	,
26374	792	22	mixed	mix	VBN
26374	792	23	with	with	IN
26374	792	24	a	a	DT
26374	792	25	little	little	JJ
26374	792	26	cold	cold	JJ
26374	792	27	milk	milk	NN
26374	792	28	,	,	,
26374	792	29	beat	beat	VBD
26374	792	30	4	4	CD
26374	792	31	eggs	egg	NNS
26374	792	32	(	(	-LRB-
26374	792	33	yolks	yolk	NNS
26374	792	34	and	and	CC
26374	792	35	whites	white	NNS
26374	792	36	separately	separately	RB
26374	792	37	)	)	-RRB-
26374	792	38	,	,	,
26374	792	39	and	and	CC
26374	792	40	,	,	,
26374	792	41	when	when	WRB
26374	792	42	the	the	DT
26374	792	43	batter	batter	NN
26374	792	44	is	be	VBZ
26374	792	45	cold	cold	JJ
26374	792	46	,	,	,
26374	792	47	stir	stir	VBP
26374	792	48	in	in	IN
26374	792	49	first	first	JJ
26374	792	50	yolks	yolk	NNS
26374	792	51	,	,	,
26374	792	52	then	then	RB
26374	792	53	whites	white	NNS
26374	792	54	,	,	,
26374	792	55	and	and	CC
26374	792	56	bake	bake	VB
26374	792	57	three	three	CD
26374	792	58	quarters	quarter	NNS
26374	792	59	of	of	IN
26374	792	60	an	an	DT
26374	792	61	hour	hour	NN
26374	792	62	.	.	.
26374	793	1	SAUCE.--1	sauce.--1	CD
26374	793	2	cup	cup	NN
26374	793	3	sugar	sugar	NN
26374	793	4	,	,	,
26374	793	5	1/2	1/2	CD
26374	793	6	of	of	IN
26374	793	7	butter	butter	NN
26374	793	8	,	,	,
26374	793	9	beaten	beat	VBN
26374	793	10	to	to	IN
26374	793	11	a	a	DT
26374	793	12	cream	cream	NN
26374	793	13	,	,	,
26374	793	14	put	put	VBN
26374	793	15	over	over	RP
26374	793	16	tea	tea	NN
26374	793	17	-	-	HYPH
26374	793	18	kettle	kettle	NN
26374	793	19	,	,	,
26374	793	20	and	and	CC
26374	793	21	stir	stir	VB
26374	793	22	in	in	IN
26374	793	23	1/2	1/2	CD
26374	793	24	pint	pint	NN
26374	793	25	whipped	whip	VBN
26374	793	26	cream	cream	NN
26374	793	27	,	,	,
26374	793	28	and	and	CC
26374	793	29	flavor	flavor	NN
26374	793	30	with	with	IN
26374	793	31	brandy	brandy	NN
26374	793	32	.	.	.
26374	794	1	=	=	NFP
26374	794	2	Suet	suet	NN
26374	794	3	Pudding	pudding	NN
26374	794	4	--	--	:
26374	794	5	No	no	UH
26374	794	6	.	.	.
26374	795	1	1.=	1.=	CD
26374	795	2	1	1	CD
26374	795	3	cup	cup	NN
26374	795	4	chopped	chop	VBN
26374	795	5	suet	suet	NN
26374	795	6	,	,	,
26374	795	7	1	1	CD
26374	795	8	of	of	IN
26374	795	9	raisins	raisin	NNS
26374	795	10	,	,	,
26374	795	11	1	1	CD
26374	795	12	of	of	IN
26374	795	13	molasses	molasse	NNS
26374	795	14	,	,	,
26374	795	15	1	1	CD
26374	795	16	of	of	IN
26374	795	17	milk	milk	NN
26374	795	18	,	,	,
26374	795	19	1/2	1/2	CD
26374	795	20	teaspoon	teaspoon	NN
26374	795	21	soda	soda	NN
26374	795	22	,	,	,
26374	795	23	and	and	CC
26374	795	24	1	1	CD
26374	795	25	of	of	IN
26374	795	26	salt	salt	NN
26374	795	27	.	.	.
26374	796	1	Stir	stir	VB
26374	796	2	quite	quite	RB
26374	796	3	thick	thick	JJ
26374	796	4	with	with	IN
26374	796	5	flour	flour	NN
26374	796	6	,	,	,
26374	796	7	and	and	CC
26374	796	8	boil	boil	VB
26374	796	9	in	in	IN
26374	796	10	a	a	DT
26374	796	11	bag	bag	NN
26374	796	12	three	three	CD
26374	796	13	hours	hour	NNS
26374	796	14	.	.	.
26374	797	1	Serve	serve	VB
26374	797	2	with	with	IN
26374	797	3	wine	wine	NN
26374	797	4	sauce	sauce	NN
26374	797	5	.	.	.
26374	798	1	=	=	NFP
26374	798	2	Suet	suet	NN
26374	798	3	Pudding	pudding	NN
26374	798	4	--	--	:
26374	798	5	No	no	UH
26374	798	6	.	.	.
26374	799	1	2.=	2.=	CD
26374	799	2	1	1	CD
26374	799	3	pint	pint	NN
26374	799	4	powdered	powder	VBN
26374	799	5	bread	bread	NN
26374	799	6	crumbs	crumb	NNS
26374	799	7	,	,	,
26374	799	8	2	2	CD
26374	799	9	pints	pint	NNS
26374	799	10	boiling	boil	VBG
26374	799	11	milk	milk	NN
26374	799	12	,	,	,
26374	799	13	poured	pour	VBD
26374	799	14	on	on	RP
26374	799	15	to	to	IN
26374	799	16	the	the	DT
26374	799	17	bread	bread	NN
26374	799	18	,	,	,
26374	799	19	3	3	CD
26374	799	20	eggs	egg	NNS
26374	799	21	,	,	,
26374	799	22	1	1	CD
26374	799	23	cup	cup	NN
26374	799	24	suet	suet	NN
26374	799	25	,	,	,
26374	799	26	fruit	fruit	NN
26374	799	27	to	to	TO
26374	799	28	taste	taste	VB
26374	799	29	,	,	,
26374	799	30	1	1	CD
26374	799	31	wine	wine	NN
26374	799	32	-	-	HYPH
26374	799	33	glass	glass	NN
26374	799	34	of	of	IN
26374	799	35	sherry	sherry	NN
26374	799	36	or	or	CC
26374	799	37	brandy	brandy	NN
26374	799	38	,	,	,
26374	799	39	and	and	CC
26374	799	40	spice	spice	VB
26374	799	41	to	to	IN
26374	799	42	taste	taste	NN
26374	799	43	.	.	.
26374	800	1	To	to	TO
26374	800	2	be	be	VB
26374	800	3	eaten	eat	VBN
26374	800	4	with	with	IN
26374	800	5	sauce	sauce	NN
26374	800	6	.	.	.
26374	801	1	=	=	NFP
26374	801	2	Suet	suet	NN
26374	801	3	Pudding	pudding	NN
26374	801	4	--	--	:
26374	801	5	No	no	UH
26374	801	6	.	.	.
26374	802	1	3.=	3.=	NNP
26374	802	2	2	2	CD
26374	802	3	cups	cup	NNS
26374	802	4	chopped	chop	VBD
26374	802	5	bread	bread	NN
26374	802	6	,	,	,
26374	802	7	1/2	1/2	CD
26374	802	8	cup	cup	NN
26374	802	9	chopped	chop	VBN
26374	802	10	suet	suet	NN
26374	802	11	,	,	,
26374	802	12	1/2	1/2	CD
26374	802	13	cup	cup	NN
26374	802	14	molasses	molasse	NNS
26374	802	15	,	,	,
26374	802	16	1	1	CD
26374	802	17	egg	egg	NN
26374	802	18	,	,	,
26374	802	19	1	1	CD
26374	802	20	cup	cup	NN
26374	802	21	chopped	chop	VBN
26374	802	22	raisins	raisin	NNS
26374	802	23	,	,	,
26374	802	24	1	1	CD
26374	802	25	of	of	IN
26374	802	26	milk	milk	NN
26374	802	27	,	,	,
26374	802	28	with	with	IN
26374	802	29	1/2	1/2	CD
26374	802	30	teaspoon	teaspoon	NN
26374	802	31	soda	soda	NN
26374	802	32	dissolved	dissolve	VBN
26374	802	33	in	in	IN
26374	802	34	it	-PRON-	PRP
26374	802	35	,	,	,
26374	802	36	1/2	1/2	CD
26374	802	37	teaspoon	teaspoon	NN
26374	802	38	cloves	clove	NNS
26374	802	39	,	,	,
26374	802	40	1	1	CD
26374	802	41	teaspoon	teaspoon	NN
26374	802	42	cinnamon	cinnamon	NN
26374	802	43	,	,	,
26374	802	44	a	a	DT
26374	802	45	little	little	JJ
26374	802	46	salt	salt	NN
26374	802	47	and	and	CC
26374	802	48	mace	mace	NN
26374	802	49	.	.	.
26374	803	1	Boil	Boil	NNP
26374	803	2	two	two	CD
26374	803	3	hours	hour	NNS
26374	803	4	in	in	IN
26374	803	5	a	a	DT
26374	803	6	pudding	pudding	NN
26374	803	7	-	-	HYPH
26374	803	8	boiler	boiler	NN
26374	803	9	.	.	.
26374	804	1	To	to	TO
26374	804	2	be	be	VB
26374	804	3	eaten	eat	VBN
26374	804	4	with	with	IN
26374	804	5	hot	hot	JJ
26374	804	6	or	or	CC
26374	804	7	hard	hard	JJ
26374	804	8	sauce	sauce	NN
26374	804	9	.	.	.
26374	805	1	=	=	NFP
26374	805	2	Poor	Poor	NNP
26374	805	3	Man	Man	NNP
26374	805	4	's	's	POS
26374	805	5	Pudding.=	Pudding.=	NNP
26374	805	6	1	1	CD
26374	805	7	cup	cup	NN
26374	805	8	suet	suet	NN
26374	805	9	,	,	,
26374	805	10	1	1	CD
26374	805	11	of	of	IN
26374	805	12	milk	milk	NN
26374	805	13	,	,	,
26374	805	14	1	1	CD
26374	805	15	of	of	IN
26374	805	16	molasses	molasse	NNS
26374	805	17	,	,	,
26374	805	18	2	2	CD
26374	805	19	of	of	IN
26374	805	20	raisins	raisin	NNS
26374	805	21	,	,	,
26374	805	22	4	4	CD
26374	805	23	of	of	IN
26374	805	24	flour	flour	NN
26374	805	25	,	,	,
26374	805	26	1	1	CD
26374	805	27	teaspoon	teaspoon	NN
26374	805	28	saleratus	saleratus	NN
26374	805	29	.	.	.
26374	806	1	Steam	steam	NN
26374	806	2	four	four	CD
26374	806	3	hours	hour	NNS
26374	806	4	.	.	.
26374	807	1	Serve	serve	VB
26374	807	2	with	with	IN
26374	807	3	rich	rich	JJ
26374	807	4	sauce	sauce	NN
26374	807	5	.	.	.
26374	808	1	=	=	NFP
26374	808	2	Poor	Poor	NNP
26374	808	3	Man	Man	NNP
26374	808	4	's	's	POS
26374	808	5	Rice	Rice	NNP
26374	808	6	Pudding.=	Pudding.=	NNP
26374	808	7	1	1	CD
26374	808	8	quart	quart	NN
26374	808	9	of	of	IN
26374	808	10	milk	milk	NN
26374	808	11	,	,	,
26374	808	12	1	1	CD
26374	808	13	tablespoon	tablespoon	NN
26374	808	14	rice	rice	NN
26374	808	15	,	,	,
26374	808	16	1	1	CD
26374	808	17	of	of	IN
26374	808	18	sugar	sugar	NN
26374	808	19	,	,	,
26374	808	20	1/2	1/2	CD
26374	808	21	saltspoon	saltspoon	NN
26374	808	22	of	of	IN
26374	808	23	salt	salt	NN
26374	808	24	.	.	.
26374	809	1	Bake	bake	VB
26374	809	2	slowly	slowly	RB
26374	809	3	,	,	,
26374	809	4	stirring	stir	VBG
26374	809	5	once	once	RB
26374	809	6	or	or	CC
26374	809	7	twice	twice	RB
26374	809	8	.	.	.
26374	810	1	=	=	NFP
26374	810	2	Indian	indian	JJ
26374	810	3	Pudding.=	Pudding.=	NNP
26374	810	4	1	1	CD
26374	810	5	pint	pint	NN
26374	810	6	milk	milk	NN
26374	810	7	,	,	,
26374	810	8	boiled	boil	VBN
26374	810	9	,	,	,
26374	810	10	and	and	CC
26374	810	11	stir	stir	VB
26374	810	12	in	in	IN
26374	810	13	while	while	IN
26374	810	14	boiling	boil	VBG
26374	810	15	2	2	CD
26374	810	16	tablespoons	tablespoon	NNS
26374	810	17	meal	meal	NN
26374	810	18	,	,	,
26374	810	19	with	with	IN
26374	810	20	a	a	DT
26374	810	21	little	little	JJ
26374	810	22	salt	salt	NN
26374	810	23	and	and	CC
26374	810	24	a	a	DT
26374	810	25	piece	piece	NN
26374	810	26	of	of	IN
26374	810	27	butter	butter	NN
26374	810	28	.	.	.
26374	811	1	Butter	butter	NN
26374	811	2	dish	dish	NN
26374	811	3	and	and	CC
26374	811	4	bake	bake	NN
26374	811	5	.	.	.
26374	812	1	Before	before	IN
26374	812	2	baking	baking	NN
26374	812	3	,	,	,
26374	812	4	add	add	VB
26374	812	5	1	1	CD
26374	812	6	cup	cup	NN
26374	812	7	cold	cold	JJ
26374	812	8	milk	milk	NN
26374	812	9	.	.	.
26374	813	1	=	=	NFP
26374	813	2	Cracker	cracker	NN
26374	813	3	Pudding.=	Pudding.=	NNP
26374	813	4	3	3	CD
26374	813	5	Boston	Boston	NNP
26374	813	6	crackers	cracker	NNS
26374	813	7	,	,	,
26374	813	8	rolled	roll	VBD
26374	813	9	fine	fine	RB
26374	813	10	,	,	,
26374	813	11	3	3	CD
26374	813	12	eggs	egg	NNS
26374	813	13	,	,	,
26374	813	14	3	3	CD
26374	813	15	tablespoons	tablespoon	NNS
26374	813	16	sugar	sugar	NN
26374	813	17	.	.	.
26374	814	1	Salt	salt	NN
26374	814	2	and	and	CC
26374	814	3	spice	spice	NN
26374	814	4	to	to	IN
26374	814	5	taste	taste	NN
26374	814	6	.	.	.
26374	815	1	Pour	pour	NN
26374	815	2	1	1	CD
26374	815	3	quart	quart	NN
26374	815	4	of	of	IN
26374	815	5	boiling	boil	VBG
26374	815	6	milk	milk	NN
26374	815	7	on	on	IN
26374	815	8	to	to	IN
26374	815	9	the	the	DT
26374	815	10	crackers	cracker	NNS
26374	815	11	.	.	.
26374	816	1	Add	add	VB
26374	816	2	the	the	DT
26374	816	3	sugar	sugar	NN
26374	816	4	,	,	,
26374	816	5	eggs	egg	NNS
26374	816	6	and	and	CC
26374	816	7	spice	spice	NN
26374	816	8	.	.	.
26374	817	1	Pour	pour	VB
26374	817	2	into	into	IN
26374	817	3	a	a	DT
26374	817	4	buttered	butter	VBN
26374	817	5	dish	dish	NN
26374	817	6	.	.	.
26374	818	1	Bake	bake	VB
26374	818	2	one	one	CD
26374	818	3	-	-	HYPH
26374	818	4	half	half	NN
26374	818	5	hour	hour	NN
26374	818	6	,	,	,
26374	818	7	and	and	CC
26374	818	8	serve	serve	VB
26374	818	9	with	with	IN
26374	818	10	either	either	CC
26374	818	11	hard	hard	JJ
26374	818	12	or	or	CC
26374	818	13	liquid	liquid	JJ
26374	818	14	sauce	sauce	NN
26374	818	15	.	.	.
26374	819	1	=	=	NFP
26374	819	2	Lemon	Lemon	NNP
26374	819	3	Bread	Bread	NNP
26374	819	4	Pudding.=	Pudding.=	NNP
26374	819	5	1	1	CD
26374	819	6	quart	quart	NN
26374	819	7	milk	milk	NN
26374	819	8	,	,	,
26374	819	9	2	2	CD
26374	819	10	coffee	coffee	NN
26374	819	11	cups	cup	NNS
26374	819	12	bread	bread	NN
26374	819	13	crumbs	crumb	NNS
26374	819	14	,	,	,
26374	819	15	1	1	CD
26374	819	16	of	of	IN
26374	819	17	white	white	JJ
26374	819	18	sugar	sugar	NN
26374	819	19	,	,	,
26374	819	20	1/2	1/2	CD
26374	819	21	cup	cup	NN
26374	819	22	butter	butter	NN
26374	819	23	,	,	,
26374	819	24	4	4	CD
26374	819	25	eggs	egg	NNS
26374	819	26	,	,	,
26374	819	27	the	the	DT
26374	819	28	juice	juice	NN
26374	819	29	and	and	CC
26374	819	30	1/2	1/2	CD
26374	819	31	the	the	DT
26374	819	32	grated	grate	VBN
26374	819	33	rind	rind	NN
26374	819	34	of	of	IN
26374	819	35	1	1	CD
26374	819	36	lemon	lemon	NN
26374	819	37	.	.	.
26374	820	1	Soak	soak	VB
26374	820	2	the	the	DT
26374	820	3	bread	bread	NN
26374	820	4	in	in	IN
26374	820	5	the	the	DT
26374	820	6	milk	milk	NN
26374	820	7	,	,	,
26374	820	8	then	then	RB
26374	820	9	add	add	VB
26374	820	10	the	the	DT
26374	820	11	beaten	beaten	JJ
26374	820	12	yolks	yolk	NNS
26374	820	13	with	with	IN
26374	820	14	the	the	DT
26374	820	15	butter	butter	NN
26374	820	16	and	and	CC
26374	820	17	sugar	sugar	NN
26374	820	18	,	,	,
26374	820	19	rubbed	rub	VBD
26374	820	20	to	to	IN
26374	820	21	a	a	DT
26374	820	22	cream	cream	NN
26374	820	23	;	;	:
26374	820	24	also	also	RB
26374	820	25	the	the	DT
26374	820	26	lemon	lemon	NN
26374	820	27	.	.	.
26374	821	1	Bake	bake	VB
26374	821	2	in	in	RP
26374	821	3	a	a	DT
26374	821	4	buttered	butter	VBN
26374	821	5	dish	dish	NN
26374	821	6	until	until	IN
26374	821	7	firm	firm	NN
26374	821	8	and	and	CC
26374	821	9	slightly	slightly	RB
26374	821	10	browned	brown	VBN
26374	821	11	.	.	.
26374	822	1	Beat	beat	VB
26374	822	2	the	the	DT
26374	822	3	whites	white	NNS
26374	822	4	to	to	IN
26374	822	5	a	a	DT
26374	822	6	stiff	stiff	JJ
26374	822	7	froth	froth	NN
26374	822	8	,	,	,
26374	822	9	with	with	IN
26374	822	10	3	3	CD
26374	822	11	tablespoons	tablespoon	NNS
26374	822	12	of	of	IN
26374	822	13	powdered	powdered	JJ
26374	822	14	sugar	sugar	NN
26374	822	15	,	,	,
26374	822	16	and	and	CC
26374	822	17	flavor	flavor	NN
26374	822	18	with	with	IN
26374	822	19	lemon	lemon	NN
26374	822	20	.	.	.
26374	823	1	Spread	Spread	VBN
26374	823	2	over	over	IN
26374	823	3	the	the	DT
26374	823	4	pudding	pudding	NN
26374	823	5	when	when	WRB
26374	823	6	baked	bake	VBD
26374	823	7	,	,	,
26374	823	8	and	and	CC
26374	823	9	brown	brown	VB
26374	823	10	slightly	slightly	RB
26374	823	11	;	;	:
26374	823	12	then	then	RB
26374	823	13	sift	sift	VB
26374	823	14	sugar	sugar	NN
26374	823	15	over	over	IN
26374	823	16	it	-PRON-	PRP
26374	823	17	.	.	.
26374	824	1	Eat	eat	VB
26374	824	2	cold	cold	NN
26374	824	3	.	.	.
26374	825	1	Orange	Orange	NNP
26374	825	2	pudding	pudding	NN
26374	825	3	may	may	MD
26374	825	4	be	be	VB
26374	825	5	made	make	VBN
26374	825	6	in	in	IN
26374	825	7	the	the	DT
26374	825	8	same	same	JJ
26374	825	9	way	way	NN
26374	825	10	.	.	.
26374	826	1	=	=	NFP
26374	826	2	Delmonico	Delmonico	NNP
26374	826	3	Pudding.=	Pudding.=	NNP
26374	826	4	1	1	CD
26374	826	5	quart	quart	NN
26374	826	6	milk	milk	NN
26374	826	7	,	,	,
26374	826	8	piece	piece	NN
26374	826	9	of	of	IN
26374	826	10	butter	butter	NN
26374	826	11	size	size	NN
26374	826	12	of	of	IN
26374	826	13	a	a	DT
26374	826	14	walnut	walnut	NN
26374	826	15	,	,	,
26374	826	16	3	3	CD
26374	826	17	tablespoons	tablespoon	NNS
26374	826	18	corn	corn	NN
26374	826	19	starch	starch	NN
26374	826	20	dissolved	dissolve	VBN
26374	826	21	in	in	IN
26374	826	22	a	a	DT
26374	826	23	little	little	JJ
26374	826	24	milk	milk	NN
26374	826	25	,	,	,
26374	826	26	yolks	yolk	NNS
26374	826	27	of	of	IN
26374	826	28	4	4	CD
26374	826	29	eggs	egg	NNS
26374	826	30	,	,	,
26374	826	31	6	6	CD
26374	826	32	tablespoons	tablespoon	NNS
26374	826	33	white	white	JJ
26374	826	34	sugar	sugar	NN
26374	826	35	.	.	.
26374	827	1	Boil	boil	VB
26374	827	2	all	all	RB
26374	827	3	together	together	RB
26374	827	4	.	.	.
26374	828	1	When	when	WRB
26374	828	2	done	do	VBN
26374	828	3	,	,	,
26374	828	4	place	place	NN
26374	828	5	in	in	IN
26374	828	6	a	a	DT
26374	828	7	dish	dish	NN
26374	828	8	,	,	,
26374	828	9	and	and	CC
26374	828	10	set	set	VBN
26374	828	11	in	in	IN
26374	828	12	the	the	DT
26374	828	13	oven	oven	NN
26374	828	14	while	while	IN
26374	828	15	beating	beat	VBG
26374	828	16	the	the	DT
26374	828	17	whites	white	NNS
26374	828	18	of	of	IN
26374	828	19	eggs	egg	NNS
26374	828	20	,	,	,
26374	828	21	to	to	TO
26374	828	22	which	which	WDT
26374	828	23	add	add	VB
26374	828	24	3	3	CD
26374	828	25	tablespoons	tablespoon	NNS
26374	828	26	powdered	powder	VBN
26374	828	27	sugar	sugar	NN
26374	828	28	.	.	.
26374	829	1	Flavor	flavor	NN
26374	829	2	with	with	IN
26374	829	3	vanilla	vanilla	NN
26374	829	4	.	.	.
26374	830	1	Spread	spread	VB
26374	830	2	the	the	DT
26374	830	3	beaten	beat	VBN
26374	830	4	whites	white	NNS
26374	830	5	of	of	IN
26374	830	6	eggs	egg	NNS
26374	830	7	over	over	IN
26374	830	8	the	the	DT
26374	830	9	pudding	pudding	NN
26374	830	10	,	,	,
26374	830	11	and	and	CC
26374	830	12	return	return	VB
26374	830	13	to	to	IN
26374	830	14	oven	oven	NNP
26374	830	15	,	,	,
26374	830	16	to	to	TO
26374	830	17	slightly	slightly	RB
26374	830	18	brown	brown	VB
26374	830	19	.	.	.
26374	831	1	=	=	NFP
26374	831	2	English	English	NNP
26374	831	3	Plum	Plum	NNP
26374	831	4	Pudding	Pudding	NNP
26374	831	5	--	--	:
26374	831	6	No	no	UH
26374	831	7	.	.	.
26374	832	1	1.=	1.=	CD
26374	832	2	1/2	1/2	CD
26374	832	3	pound	pound	NN
26374	832	4	of	of	IN
26374	832	5	seeded	seeded	JJ
26374	832	6	raisins	raisin	NNS
26374	832	7	,	,	,
26374	832	8	same	same	JJ
26374	832	9	of	of	IN
26374	832	10	currants	currant	NNS
26374	832	11	,	,	,
26374	832	12	well	well	RB
26374	832	13	washed	wash	VBN
26374	832	14	and	and	CC
26374	832	15	dried	dry	VBD
26374	832	16	,	,	,
26374	832	17	grated	grate	VBN
26374	832	18	rind	rind	NN
26374	832	19	and	and	CC
26374	832	20	juice	juice	NN
26374	832	21	of	of	IN
26374	832	22	2	2	CD
26374	832	23	oranges	orange	NNS
26374	832	24	,	,	,
26374	832	25	1/2	1/2	CD
26374	832	26	a	a	DT
26374	832	27	nutmeg	nutmeg	NN
26374	832	28	grated	grate	VBN
26374	832	29	,	,	,
26374	832	30	1	1	CD
26374	832	31	tablespoon	tablespoon	NN
26374	832	32	each	each	DT
26374	832	33	of	of	IN
26374	832	34	cinnamon	cinnamon	NN
26374	832	35	,	,	,
26374	832	36	cloves	clove	NNS
26374	832	37	and	and	CC
26374	832	38	allspice	allspice	NN
26374	832	39	,	,	,
26374	832	40	1/2	1/2	CD
26374	832	41	a	a	DT
26374	832	42	teaspoon	teaspoon	NN
26374	832	43	of	of	IN
26374	832	44	salt	salt	NN
26374	832	45	,	,	,
26374	832	46	1/2	1/2	CD
26374	832	47	a	a	DT
26374	832	48	pound	pound	NN
26374	832	49	of	of	IN
26374	832	50	sugar	sugar	NN
26374	832	51	,	,	,
26374	832	52	1/4	1/4	CD
26374	832	53	pound	pound	NN
26374	832	54	of	of	IN
26374	832	55	citron	citron	NN
26374	832	56	,	,	,
26374	832	57	1/2	1/2	CD
26374	832	58	pound	pound	NN
26374	832	59	of	of	IN
26374	832	60	suet	suet	NN
26374	832	61	,	,	,
26374	832	62	1/2	1/2	CD
26374	832	63	pound	pound	NN
26374	832	64	of	of	IN
26374	832	65	bread	bread	NN
26374	832	66	crumbs	crumb	NNS
26374	832	67	,	,	,
26374	832	68	1/2	1/2	CD
26374	832	69	pound	pound	NN
26374	832	70	of	of	IN
26374	832	71	flour	flour	NN
26374	832	72	,	,	,
26374	832	73	1	1	CD
26374	832	74	teaspoon	teaspoon	NN
26374	832	75	of	of	IN
26374	832	76	baking	baking	NN
26374	832	77	powder	powder	NN
26374	832	78	and	and	CC
26374	832	79	6	6	CD
26374	832	80	well	well	RB
26374	832	81	-	-	HYPH
26374	832	82	beaten	beat	VBN
26374	832	83	eggs	egg	NNS
26374	832	84	.	.	.
26374	833	1	Chop	chop	VB
26374	833	2	the	the	DT
26374	833	3	suet	suet	NN
26374	833	4	very	very	RB
26374	833	5	fine	fine	JJ
26374	833	6	,	,	,
26374	833	7	after	after	IN
26374	833	8	removing	remove	VBG
26374	833	9	the	the	DT
26374	833	10	skin	skin	NN
26374	833	11	,	,	,
26374	833	12	and	and	CC
26374	833	13	put	put	VBD
26374	833	14	it	-PRON-	PRP
26374	833	15	,	,	,
26374	833	16	together	together	RB
26374	833	17	with	with	IN
26374	833	18	the	the	DT
26374	833	19	flour	flour	NN
26374	833	20	and	and	CC
26374	833	21	bread	bread	NN
26374	833	22	crumbs	crumb	NNS
26374	833	23	,	,	,
26374	833	24	into	into	IN
26374	833	25	a	a	DT
26374	833	26	large	large	JJ
26374	833	27	bowl	bowl	NN
26374	833	28	;	;	:
26374	833	29	then	then	RB
26374	833	30	add	add	VB
26374	833	31	the	the	DT
26374	833	32	spices	spice	NNS
26374	833	33	,	,	,
26374	833	34	oranges	orange	NNS
26374	833	35	and	and	CC
26374	833	36	sugar	sugar	NN
26374	833	37	.	.	.
26374	834	1	Mix	mix	VB
26374	834	2	thoroughly	thoroughly	RB
26374	834	3	.	.	.
26374	835	1	Beat	beat	VB
26374	835	2	the	the	DT
26374	835	3	eggs	egg	NNS
26374	835	4	until	until	IN
26374	835	5	very	very	RB
26374	835	6	light	light	JJ
26374	835	7	,	,	,
26374	835	8	and	and	CC
26374	835	9	add	add	VB
26374	835	10	to	to	IN
26374	835	11	the	the	DT
26374	835	12	contents	content	NNS
26374	835	13	in	in	IN
26374	835	14	the	the	DT
26374	835	15	bowl	bowl	NN
26374	835	16	and	and	CC
26374	835	17	mix	mix	VB
26374	835	18	well	well	RB
26374	835	19	together	together	RB
26374	835	20	.	.	.
26374	836	1	Stir	stir	VB
26374	836	2	in	in	IN
26374	836	3	1	1	CD
26374	836	4	pint	pint	NN
26374	836	5	of	of	IN
26374	836	6	old	old	JJ
26374	836	7	English	english	JJ
26374	836	8	ale	ale	NN
26374	836	9	.	.	.
26374	837	1	Flour	flour	VB
26374	837	2	the	the	DT
26374	837	3	raisins	raisin	NNS
26374	837	4	and	and	CC
26374	837	5	currants	currant	NNS
26374	837	6	and	and	CC
26374	837	7	add	add	VB
26374	837	8	to	to	IN
26374	837	9	the	the	DT
26374	837	10	compound	compound	NN
26374	837	11	.	.	.
26374	838	1	Butter	butter	VB
26374	838	2	a	a	DT
26374	838	3	tin	tin	JJ
26374	838	4	pudding	pudding	JJ
26374	838	5	-	-	HYPH
26374	838	6	mold	mold	NN
26374	838	7	,	,	,
26374	838	8	put	put	VBN
26374	838	9	in	in	IN
26374	838	10	the	the	DT
26374	838	11	pudding	pudding	NN
26374	838	12	,	,	,
26374	838	13	taking	take	VBG
26374	838	14	care	care	NN
26374	838	15	to	to	TO
26374	838	16	well	well	RB
26374	838	17	secure	secure	VB
26374	838	18	the	the	DT
26374	838	19	cover	cover	NN
26374	838	20	.	.	.
26374	839	1	Have	have	VBP
26374	839	2	ready	ready	JJ
26374	839	3	a	a	DT
26374	839	4	kettle	kettle	NN
26374	839	5	of	of	IN
26374	839	6	boiling	boiling	NN
26374	839	7	water	water	NN
26374	839	8	.	.	.
26374	840	1	Place	place	VB
26374	840	2	the	the	DT
26374	840	3	mold	mold	NN
26374	840	4	in	in	IN
26374	840	5	it	-PRON-	PRP
26374	840	6	,	,	,
26374	840	7	and	and	CC
26374	840	8	keep	keep	VB
26374	840	9	boiling	boil	VBG
26374	840	10	constantly	constantly	RB
26374	840	11	five	five	CD
26374	840	12	hours	hour	NNS
26374	840	13	.	.	.
26374	841	1	SAUCE	SAUCE	VBN
26374	841	2	FOR	for	IN
26374	841	3	THE	the	DT
26374	841	4	PUDDING.--Beat	PUDDING.--Beat	VBD
26374	841	5	the	the	DT
26374	841	6	yolks	yolk	NNS
26374	841	7	of	of	IN
26374	841	8	2	2	CD
26374	841	9	eggs	egg	NNS
26374	841	10	,	,	,
26374	841	11	with	with	IN
26374	841	12	1	1	CD
26374	841	13	cup	cup	NN
26374	841	14	of	of	IN
26374	841	15	sugar	sugar	NN
26374	841	16	and	and	CC
26374	841	17	1/2	1/2	CD
26374	841	18	cup	cup	NN
26374	841	19	butter	butter	NN
26374	841	20	.	.	.
26374	842	1	Have	have	VBP
26374	842	2	ready	ready	JJ
26374	842	3	1	1	CD
26374	842	4	pint	pint	NN
26374	842	5	of	of	IN
26374	842	6	boiling	boil	VBG
26374	842	7	cream	cream	NN
26374	842	8	,	,	,
26374	842	9	a	a	DT
26374	842	10	dessert	dessert	NN
26374	842	11	-	-	HYPH
26374	842	12	spoon	spoon	NN
26374	842	13	of	of	IN
26374	842	14	corn	corn	NN
26374	842	15	starch	starch	NN
26374	842	16	,	,	,
26374	842	17	blended	blend	VBD
26374	842	18	with	with	IN
26374	842	19	a	a	DT
26374	842	20	little	little	JJ
26374	842	21	cold	cold	JJ
26374	842	22	milk	milk	NN
26374	842	23	.	.	.
26374	843	1	Add	add	VB
26374	843	2	gradually	gradually	RB
26374	843	3	to	to	IN
26374	843	4	the	the	DT
26374	843	5	beaten	beat	VBN
26374	843	6	batter	batter	NN
26374	843	7	and	and	CC
26374	843	8	eggs	egg	NNS
26374	843	9	.	.	.
26374	844	1	Put	put	VB
26374	844	2	all	all	DT
26374	844	3	on	on	IN
26374	844	4	the	the	DT
26374	844	5	fire	fire	NN
26374	844	6	,	,	,
26374	844	7	and	and	CC
26374	844	8	stir	stir	VB
26374	844	9	constantly	constantly	RB
26374	844	10	until	until	IN
26374	844	11	it	-PRON-	PRP
26374	844	12	boils	boil	VBZ
26374	844	13	.	.	.
26374	845	1	Add	add	VB
26374	845	2	a	a	DT
26374	845	3	wine	wine	NN
26374	845	4	-	-	HYPH
26374	845	5	glass	glass	NN
26374	845	6	of	of	IN
26374	845	7	sherry	sherry	NN
26374	845	8	and	and	CC
26374	845	9	1	1	CD
26374	845	10	of	of	IN
26374	845	11	brandy	brandy	NN
26374	845	12	.	.	.
26374	846	1	Serve	serve	VB
26374	846	2	hot	hot	JJ
26374	846	3	with	with	IN
26374	846	4	the	the	DT
26374	846	5	pudding	pudding	NN
26374	846	6	.	.	.
26374	847	1	A	a	DT
26374	847	2	hard	hard	JJ
26374	847	3	sauce	sauce	NN
26374	847	4	used	use	VBN
26374	847	5	in	in	IN
26374	847	6	connection	connection	NN
26374	847	7	with	with	IN
26374	847	8	the	the	DT
26374	847	9	hot	hot	JJ
26374	847	10	one	one	CD
26374	847	11	is	be	VBZ
26374	847	12	a	a	DT
26374	847	13	great	great	JJ
26374	847	14	improvement	improvement	NN
26374	847	15	.	.	.
26374	848	1	=	=	NFP
26374	848	2	English	English	NNP
26374	848	3	Plum	Plum	NNP
26374	848	4	Pudding	Pudding	NNP
26374	848	5	--	--	:
26374	848	6	No	no	UH
26374	848	7	.	.	.
26374	849	1	2.=	2.=	CD
26374	849	2	1	1	CD
26374	849	3	small	small	JJ
26374	849	4	loaf	loaf	NNS
26374	849	5	of	of	IN
26374	849	6	bread	bread	NN
26374	849	7	,	,	,
26374	849	8	crumbed	crumb	VBD
26374	849	9	,	,	,
26374	849	10	1/2	1/2	CD
26374	849	11	pound	pound	NN
26374	849	12	of	of	IN
26374	849	13	raisins	raisin	NNS
26374	849	14	,	,	,
26374	849	15	the	the	DT
26374	849	16	same	same	JJ
26374	849	17	of	of	IN
26374	849	18	currants	currant	NNS
26374	849	19	,	,	,
26374	849	20	1/2	1/2	CD
26374	849	21	pound	pound	NN
26374	849	22	of	of	IN
26374	849	23	citron	citron	NN
26374	849	24	,	,	,
26374	849	25	1	1	CD
26374	849	26	of	of	IN
26374	849	27	beef	beef	NN
26374	849	28	suet	suet	NN
26374	849	29	,	,	,
26374	849	30	chopped	chop	VBD
26374	849	31	fine	fine	JJ
26374	849	32	,	,	,
26374	849	33	a	a	DT
26374	849	34	little	little	JJ
26374	849	35	salt	salt	NN
26374	849	36	,	,	,
26374	849	37	3/4	3/4	CD
26374	849	38	pound	pound	NN
26374	849	39	sugar	sugar	NN
26374	849	40	and	and	CC
26374	849	41	a	a	DT
26374	849	42	little	little	JJ
26374	849	43	nutmeg	nutmeg	NN
26374	849	44	.	.	.
26374	850	1	Mix	mix	VB
26374	850	2	and	and	CC
26374	850	3	let	let	VB
26374	850	4	stand	stand	VB
26374	850	5	over	over	IN
26374	850	6	night	night	NN
26374	850	7	.	.	.
26374	851	1	Beat	beat	VB
26374	851	2	12	12	CD
26374	851	3	eggs	egg	NNS
26374	851	4	,	,	,
26374	851	5	very	very	RB
26374	851	6	light	light	JJ
26374	851	7	,	,	,
26374	851	8	and	and	CC
26374	851	9	stir	stir	VB
26374	851	10	them	-PRON-	PRP
26374	851	11	in	in	IN
26374	851	12	the	the	DT
26374	851	13	mixture	mixture	NN
26374	851	14	.	.	.
26374	852	1	Take	take	VB
26374	852	2	enough	enough	JJ
26374	852	3	milk	milk	NN
26374	852	4	to	to	TO
26374	852	5	slightly	slightly	RB
26374	852	6	moisten	moisten	VB
26374	852	7	the	the	DT
26374	852	8	whole	whole	NN
26374	852	9	.	.	.
26374	853	1	Add	add	VB
26374	853	2	a	a	DT
26374	853	3	little	little	JJ
26374	853	4	salt	salt	NN
26374	853	5	and	and	CC
26374	853	6	nutmeg	nutmeg	NN
26374	853	7	and	and	CC
26374	853	8	3/4	3/4	CD
26374	853	9	glass	glass	NN
26374	853	10	of	of	IN
26374	853	11	brandy	brandy	NN
26374	853	12	.	.	.
26374	854	1	Boil	Boil	NNP
26374	854	2	five	five	CD
26374	854	3	hours	hour	NNS
26374	854	4	.	.	.
26374	855	1	Set	Set	VBN
26374	855	2	on	on	IN
26374	855	3	fire	fire	NN
26374	855	4	with	with	IN
26374	855	5	brandy	brandy	NN
26374	855	6	to	to	TO
26374	855	7	serve	serve	VB
26374	855	8	,	,	,
26374	855	9	and	and	CC
26374	855	10	have	have	VB
26374	855	11	a	a	DT
26374	855	12	rich	rich	JJ
26374	855	13	sauce	sauce	NN
26374	855	14	.	.	.
26374	856	1	=	=	NFP
26374	856	2	Plain	Plain	NNP
26374	856	3	Plum	Plum	NNP
26374	856	4	Pudding.=	Pudding.=	NNP
26374	856	5	6	6	CD
26374	856	6	butter	butter	NN
26374	856	7	crackers	cracker	NNS
26374	856	8	,	,	,
26374	856	9	rolled	roll	VBN
26374	856	10	,	,	,
26374	856	11	6	6	CD
26374	856	12	eggs	egg	NNS
26374	856	13	,	,	,
26374	856	14	3	3	CD
26374	856	15	pints	pint	NNS
26374	856	16	of	of	IN
26374	856	17	milk	milk	NN
26374	856	18	,	,	,
26374	856	19	1	1	CD
26374	856	20	cup	cup	NN
26374	856	21	sugar	sugar	NN
26374	856	22	,	,	,
26374	856	23	1/4	1/4	CD
26374	856	24	cup	cup	NN
26374	856	25	butter	butter	NN
26374	856	26	,	,	,
26374	856	27	1	1	CD
26374	856	28	teaspoon	teaspoon	NN
26374	856	29	mixed	mixed	JJ
26374	856	30	spice	spice	NN
26374	856	31	,	,	,
26374	856	32	1	1	CD
26374	856	33	pound	pound	NN
26374	856	34	raisins	raisin	NNS
26374	856	35	.	.	.
26374	857	1	Bake	bake	VB
26374	857	2	in	in	RP
26374	857	3	a	a	DT
26374	857	4	deep	deep	JJ
26374	857	5	pudding	pudding	JJ
26374	857	6	-	-	HYPH
26374	857	7	dish	dish	NN
26374	857	8	,	,	,
26374	857	9	in	in	IN
26374	857	10	a	a	DT
26374	857	11	moderate	moderate	JJ
26374	857	12	oven	oven	NN
26374	857	13	,	,	,
26374	857	14	three	three	CD
26374	857	15	or	or	CC
26374	857	16	four	four	CD
26374	857	17	hours	hour	NNS
26374	857	18	,	,	,
26374	857	19	stirring	stir	VBG
26374	857	20	several	several	JJ
26374	857	21	times	time	NNS
26374	857	22	the	the	DT
26374	857	23	first	first	JJ
26374	857	24	hour	hour	NN
26374	857	25	,	,	,
26374	857	26	to	to	TO
26374	857	27	keep	keep	VB
26374	857	28	the	the	DT
26374	857	29	raisins	raisin	NNS
26374	857	30	from	from	IN
26374	857	31	settling	settle	VBG
26374	857	32	.	.	.
26374	858	1	Serve	serve	VB
26374	858	2	with	with	IN
26374	858	3	hard	hard	JJ
26374	858	4	sauce	sauce	NN
26374	858	5	.	.	.
26374	859	1	=	=	NFP
26374	859	2	Snow	Snow	NNP
26374	859	3	Pudding.=	Pudding.=	NNP
26374	859	4	1	1	CD
26374	859	5	box	box	NN
26374	859	6	gelatine	gelatine	NN
26374	859	7	,	,	,
26374	859	8	soaked	soak	VBN
26374	859	9	in	in	IN
26374	859	10	1/2	1/2	CD
26374	859	11	tea	tea	NN
26374	859	12	-	-	HYPH
26374	859	13	cup	cup	NN
26374	859	14	of	of	IN
26374	859	15	cold	cold	JJ
26374	859	16	water	water	NN
26374	859	17	,	,	,
26374	859	18	then	then	RB
26374	859	19	add	add	VB
26374	859	20	1	1	CD
26374	859	21	quart	quart	NN
26374	859	22	boiling	boiling	NN
26374	859	23	water	water	NN
26374	859	24	.	.	.
26374	860	1	Stir	stir	VB
26374	860	2	till	till	IN
26374	860	3	it	-PRON-	PRP
26374	860	4	is	be	VBZ
26374	860	5	all	all	DT
26374	860	6	dissolved	dissolve	VBN
26374	860	7	.	.	.
26374	861	1	Add	add	VB
26374	861	2	4	4	CD
26374	861	3	cups	cup	NNS
26374	861	4	white	white	JJ
26374	861	5	sugar	sugar	NN
26374	861	6	and	and	CC
26374	861	7	the	the	DT
26374	861	8	juice	juice	NN
26374	861	9	of	of	IN
26374	861	10	4	4	CD
26374	861	11	lemons	lemon	NNS
26374	861	12	.	.	.
26374	862	1	Strain	strain	VB
26374	862	2	and	and	CC
26374	862	3	set	set	VB
26374	862	4	away	away	RP
26374	862	5	till	till	IN
26374	862	6	cold	cold	JJ
26374	862	7	;	;	:
26374	862	8	then	then	RB
26374	862	9	add	add	VB
26374	862	10	the	the	DT
26374	862	11	beaten	beat	VBN
26374	862	12	whites	white	NNS
26374	862	13	,	,	,
26374	862	14	beating	beat	VBG
26374	862	15	the	the	DT
26374	862	16	whole	whole	JJ
26374	862	17	thing	thing	NN
26374	862	18	half	half	PDT
26374	862	19	an	an	DT
26374	862	20	hour	hour	NN
26374	862	21	,	,	,
26374	862	22	or	or	CC
26374	862	23	until	until	IN
26374	862	24	it	-PRON-	PRP
26374	862	25	is	be	VBZ
26374	862	26	very	very	RB
26374	862	27	white	white	JJ
26374	862	28	.	.	.
26374	863	1	Place	place	NN
26374	863	2	on	on	IN
26374	863	3	ice	ice	NN
26374	863	4	.	.	.
26374	864	1	Use	use	VB
26374	864	2	the	the	DT
26374	864	3	4	4	CD
26374	864	4	yolks	yolk	NNS
26374	864	5	and	and	CC
26374	864	6	1	1	CD
26374	864	7	pint	pint	NN
26374	864	8	milk	milk	NN
26374	864	9	,	,	,
26374	864	10	and	and	CC
26374	864	11	make	make	VB
26374	864	12	a	a	DT
26374	864	13	custard	custard	NN
26374	864	14	to	to	TO
26374	864	15	eat	eat	VB
26374	864	16	with	with	IN
26374	864	17	it	-PRON-	PRP
26374	864	18	.	.	.
26374	865	1	=	=	NFP
26374	865	2	Tapioca	tapioca	JJ
26374	865	3	Cream.=	Cream.=	NNP
26374	865	4	Soak	Soak	NNP
26374	865	5	4	4	CD
26374	865	6	tablespoons	tablespoon	NNS
26374	865	7	of	of	IN
26374	865	8	tapioca	tapioca	NN
26374	865	9	over	over	IN
26374	865	10	night	night	NN
26374	865	11	in	in	IN
26374	865	12	water	water	NN
26374	865	13	enough	enough	RB
26374	865	14	to	to	TO
26374	865	15	cover	cover	VB
26374	865	16	it	-PRON-	PRP
26374	865	17	,	,	,
26374	865	18	scald	scald	NNP
26374	865	19	1	1	CD
26374	865	20	quart	quart	NN
26374	865	21	milk	milk	NN
26374	865	22	,	,	,
26374	865	23	beat	beat	VBD
26374	865	24	the	the	DT
26374	865	25	yolks	yolk	NNS
26374	865	26	of	of	IN
26374	865	27	3	3	CD
26374	865	28	eggs	egg	NNS
26374	865	29	,	,	,
26374	865	30	add	add	VB
26374	865	31	1	1	CD
26374	865	32	cup	cup	NN
26374	865	33	sugar	sugar	NN
26374	865	34	,	,	,
26374	865	35	and	and	CC
26374	865	36	stir	stir	VB
26374	865	37	this	this	DT
26374	865	38	in	in	RP
26374	865	39	with	with	IN
26374	865	40	the	the	DT
26374	865	41	tapioca	tapioca	NN
26374	865	42	,	,	,
26374	865	43	and	and	CC
26374	865	44	the	the	DT
26374	865	45	whole	whole	JJ
26374	865	46	mixture	mixture	NN
26374	865	47	thus	thus	RB
26374	865	48	formed	form	VBN
26374	865	49	into	into	IN
26374	865	50	the	the	DT
26374	865	51	milk	milk	NN
26374	865	52	.	.	.
26374	866	1	Let	let	VB
26374	866	2	it	-PRON-	PRP
26374	866	3	cook	cook	VB
26374	866	4	about	about	RB
26374	866	5	twenty	twenty	CD
26374	866	6	minutes	minute	NNS
26374	866	7	.	.	.
26374	867	1	Remove	remove	VB
26374	867	2	from	from	IN
26374	867	3	fire	fire	NN
26374	867	4	,	,	,
26374	867	5	and	and	CC
26374	867	6	stir	stir	VB
26374	867	7	in	in	IN
26374	867	8	the	the	DT
26374	867	9	whites	white	NNS
26374	867	10	of	of	IN
26374	867	11	the	the	DT
26374	867	12	eggs	egg	NNS
26374	867	13	,	,	,
26374	867	14	having	have	VBG
26374	867	15	beaten	beat	VBN
26374	867	16	them	-PRON-	PRP
26374	867	17	to	to	IN
26374	867	18	a	a	DT
26374	867	19	stiff	stiff	JJ
26374	867	20	froth	froth	NN
26374	867	21	.	.	.
26374	868	1	Add	add	VB
26374	868	2	flavoring	flavoring	NN
26374	868	3	,	,	,
26374	868	4	and	and	CC
26374	868	5	serve	serve	VB
26374	868	6	cold	cold	JJ
26374	868	7	.	.	.
26374	869	1	This	this	DT
26374	869	2	pudding	pudding	NN
26374	869	3	should	should	MD
26374	869	4	be	be	VB
26374	869	5	cooked	cook	VBN
26374	869	6	in	in	IN
26374	869	7	a	a	DT
26374	869	8	vessel	vessel	NN
26374	869	9	set	set	VBN
26374	869	10	in	in	IN
26374	869	11	hot	hot	JJ
26374	869	12	water	water	NN
26374	869	13	.	.	.
26374	870	1	=	=	NFP
26374	870	2	Baked	Baked	NNP
26374	870	3	Apple	Apple	NNP
26374	870	4	Dumpling.=	dumpling.=	NN
26374	870	5	1/2	1/2	CD
26374	870	6	pound	pound	NN
26374	870	7	flour	flour	NN
26374	870	8	,	,	,
26374	870	9	1/4	1/4	CD
26374	870	10	pound	pound	NN
26374	870	11	lard	lard	NN
26374	870	12	,	,	,
26374	870	13	1	1	CD
26374	870	14	teaspoon	teaspoon	NN
26374	870	15	salt	salt	NN
26374	870	16	,	,	,
26374	870	17	1	1	CD
26374	870	18	of	of	IN
26374	870	19	yeast	yeast	NN
26374	870	20	powder	powder	NN
26374	870	21	,	,	,
26374	870	22	enough	enough	JJ
26374	870	23	cold	cold	JJ
26374	870	24	water	water	NN
26374	870	25	to	to	TO
26374	870	26	make	make	VB
26374	870	27	a	a	DT
26374	870	28	stiff	stiff	JJ
26374	870	29	dough	dough	NN
26374	870	30	.	.	.
26374	871	1	Roll	roll	VB
26374	871	2	-	-	HYPH
26374	871	3	out	out	RP
26374	871	4	pastry	pastry	NN
26374	871	5	.	.	.
26374	872	1	Cut	cut	VB
26374	872	2	with	with	IN
26374	872	3	biscuit	biscuit	NN
26374	872	4	-	-	HYPH
26374	872	5	cutter	cutter	NN
26374	872	6	twice	twice	RB
26374	872	7	as	as	RB
26374	872	8	many	many	JJ
26374	872	9	pieces	piece	NNS
26374	872	10	as	as	IN
26374	872	11	you	-PRON-	PRP
26374	872	12	have	have	VBP
26374	872	13	apples	apple	NNS
26374	872	14	.	.	.
26374	873	1	Peel	peel	VB
26374	873	2	and	and	CC
26374	873	3	core	core	VB
26374	873	4	the	the	DT
26374	873	5	apples	apple	NNS
26374	873	6	.	.	.
26374	874	1	Put	put	VB
26374	874	2	one	one	CD
26374	874	3	round	round	NN
26374	874	4	of	of	IN
26374	874	5	pastry	pastry	NN
26374	874	6	on	on	IN
26374	874	7	one	one	CD
26374	874	8	end	end	NN
26374	874	9	of	of	IN
26374	874	10	the	the	DT
26374	874	11	apple	apple	NN
26374	874	12	.	.	.
26374	875	1	Fill	fill	VB
26374	875	2	the	the	DT
26374	875	3	core	core	JJ
26374	875	4	-	-	HYPH
26374	875	5	hole	hole	NN
26374	875	6	with	with	IN
26374	875	7	sugar	sugar	NN
26374	875	8	,	,	,
26374	875	9	cinnamon	cinnamon	NN
26374	875	10	and	and	CC
26374	875	11	a	a	DT
26374	875	12	piece	piece	NN
26374	875	13	of	of	IN
26374	875	14	butter	butter	NN
26374	875	15	.	.	.
26374	876	1	Put	put	VB
26374	876	2	another	another	DT
26374	876	3	round	round	NN
26374	876	4	of	of	IN
26374	876	5	pastry	pastry	NN
26374	876	6	on	on	IN
26374	876	7	so	so	IN
26374	876	8	that	that	IN
26374	876	9	the	the	DT
26374	876	10	edges	edge	NNS
26374	876	11	meet	meet	VBP
26374	876	12	.	.	.
26374	877	1	Bake	bake	VB
26374	877	2	slowly	slowly	RB
26374	877	3	three	three	CD
26374	877	4	-	-	HYPH
26374	877	5	quarters	quarter	NNS
26374	877	6	of	of	IN
26374	877	7	an	an	DT
26374	877	8	hour	hour	NN
26374	877	9	.	.	.
26374	878	1	This	this	DT
26374	878	2	will	will	MD
26374	878	3	make	make	VB
26374	878	4	nine	nine	CD
26374	878	5	or	or	CC
26374	878	6	ten	ten	CD
26374	878	7	dumplings	dumpling	NNS
26374	878	8	.	.	.
26374	879	1	=	=	NFP
26374	879	2	Apple	Apple	NNP
26374	879	3	Pudding.=	Pudding.=	NNP
26374	879	4	Boil	Boil	NNP
26374	879	5	6	6	CD
26374	879	6	tart	tart	JJ
26374	879	7	apples	apple	NNS
26374	879	8	,	,	,
26374	879	9	after	after	IN
26374	879	10	paring	pare	VBG
26374	879	11	them	-PRON-	PRP
26374	879	12	as	as	IN
26374	879	13	for	for	IN
26374	879	14	sauce	sauce	NN
26374	879	15	,	,	,
26374	879	16	remove	remove	VBP
26374	879	17	from	from	IN
26374	879	18	fire	fire	NN
26374	879	19	,	,	,
26374	879	20	sweeten	sweeten	VB
26374	879	21	a	a	DT
26374	879	22	little	little	JJ
26374	879	23	.	.	.
26374	880	1	Add	add	VB
26374	880	2	a	a	DT
26374	880	3	lump	lump	NN
26374	880	4	of	of	IN
26374	880	5	butter	butter	NN
26374	880	6	,	,	,
26374	880	7	1	1	CD
26374	880	8	cup	cup	NN
26374	880	9	cracker	cracker	NN
26374	880	10	crumbs	crumb	VBZ
26374	880	11	,	,	,
26374	880	12	stirred	stir	VBN
26374	880	13	in	in	IN
26374	880	14	1	1	CD
26374	880	15	cup	cup	NN
26374	880	16	milk	milk	NN
26374	880	17	,	,	,
26374	880	18	yolks	yolk	NNS
26374	880	19	of	of	IN
26374	880	20	4	4	CD
26374	880	21	eggs	egg	NNS
26374	880	22	,	,	,
26374	880	23	keeping	keep	VBG
26374	880	24	whites	white	NNS
26374	880	25	for	for	IN
26374	880	26	frosting	frosting	NN
26374	880	27	,	,	,
26374	880	28	with	with	IN
26374	880	29	1/2	1/2	CD
26374	880	30	cup	cup	NN
26374	880	31	sugar	sugar	NN
26374	880	32	.	.	.
26374	881	1	Serve	serve	VB
26374	881	2	with	with	IN
26374	881	3	hard	hard	JJ
26374	881	4	sauce	sauce	NN
26374	881	5	.	.	.
26374	882	1	=	=	NFP
26374	882	2	Apple	Apple	NNP
26374	882	3	SoufflÃ	soufflã	NN
26374	882	4	©	©	NN
26374	882	5	.=	.=	NN
26374	882	6	1	1	CD
26374	882	7	pint	pint	NN
26374	882	8	steamed	steamed	JJ
26374	882	9	apples	apple	NNS
26374	882	10	,	,	,
26374	882	11	1	1	CD
26374	882	12	tablespoon	tablespoon	NN
26374	882	13	melted	melted	JJ
26374	882	14	butter	butter	NN
26374	882	15	,	,	,
26374	882	16	half	half	PDT
26374	882	17	a	a	DT
26374	882	18	cup	cup	NN
26374	882	19	of	of	IN
26374	882	20	sugar	sugar	NN
26374	882	21	,	,	,
26374	882	22	whites	white	NNS
26374	882	23	of	of	IN
26374	882	24	6	6	CD
26374	882	25	eggs	egg	NNS
26374	882	26	,	,	,
26374	882	27	yolks	yolk	NNS
26374	882	28	of	of	IN
26374	882	29	3	3	CD
26374	882	30	,	,	,
26374	882	31	and	and	CC
26374	882	32	a	a	DT
26374	882	33	slight	slight	JJ
26374	882	34	grating	grating	NN
26374	882	35	of	of	IN
26374	882	36	nutmeg	nutmeg	NNP
26374	882	37	.	.	.
26374	883	1	Stir	stir	VB
26374	883	2	into	into	IN
26374	883	3	the	the	DT
26374	883	4	hot	hot	JJ
26374	883	5	apple	apple	NN
26374	883	6	the	the	DT
26374	883	7	butter	butter	NN
26374	883	8	,	,	,
26374	883	9	sugar	sugar	NN
26374	883	10	and	and	CC
26374	883	11	nutmeg	nutmeg	NNP
26374	883	12	and	and	CC
26374	883	13	yolks	yolk	NNS
26374	883	14	of	of	IN
26374	883	15	eggs	egg	NNS
26374	883	16	,	,	,
26374	883	17	well	well	RB
26374	883	18	-	-	HYPH
26374	883	19	heated	heated	JJ
26374	883	20	.	.	.
26374	884	1	When	when	WRB
26374	884	2	this	this	DT
26374	884	3	is	be	VBZ
26374	884	4	cold	cold	JJ
26374	884	5	,	,	,
26374	884	6	add	add	VB
26374	884	7	the	the	DT
26374	884	8	well	well	RB
26374	884	9	-	-	HYPH
26374	884	10	beaten	beat	VBN
26374	884	11	whites	white	NNS
26374	884	12	to	to	IN
26374	884	13	the	the	DT
26374	884	14	mixture	mixture	NN
26374	884	15	.	.	.
26374	885	1	Butter	butter	VB
26374	885	2	a	a	DT
26374	885	3	3-pint	3-pint	CD
26374	885	4	dish	dish	NN
26374	885	5	and	and	CC
26374	885	6	turn	turn	VB
26374	885	7	the	the	DT
26374	885	8	soufflÃ	soufflÃ	NNP
26374	885	9	©	©	RB
26374	885	10	into	into	IN
26374	885	11	it	-PRON-	PRP
26374	885	12	.	.	.
26374	886	1	Bake	bake	VB
26374	886	2	thirty	thirty	CD
26374	886	3	minutes	minute	NNS
26374	886	4	in	in	IN
26374	886	5	a	a	DT
26374	886	6	hot	hot	JJ
26374	886	7	oven	oven	NN
26374	886	8	.	.	.
26374	887	1	Serve	serve	VB
26374	887	2	immediately	immediately	RB
26374	887	3	,	,	,
26374	887	4	with	with	IN
26374	887	5	any	any	DT
26374	887	6	kind	kind	NN
26374	887	7	of	of	IN
26374	887	8	sauce	sauce	NN
26374	887	9	.	.	.
26374	888	1	=	=	NFP
26374	888	2	Apple	Apple	NNP
26374	888	3	Pan	Pan	NNP
26374	888	4	-	-	HYPH
26374	888	5	dowdy.=	dowdy.=	NNP
26374	888	6	Pare	Pare	NNP
26374	888	7	,	,	,
26374	888	8	core	core	NN
26374	888	9	and	and	CC
26374	888	10	slice	slice	NN
26374	888	11	5	5	CD
26374	888	12	apples	apple	NNS
26374	888	13	,	,	,
26374	888	14	and	and	CC
26374	888	15	put	put	VBD
26374	888	16	in	in	RP
26374	888	17	a	a	DT
26374	888	18	pudding	pudding	JJ
26374	888	19	-	-	HYPH
26374	888	20	dish	dish	NN
26374	888	21	,	,	,
26374	888	22	with	with	IN
26374	888	23	a	a	DT
26374	888	24	little	little	JJ
26374	888	25	water	water	NN
26374	888	26	,	,	,
26374	888	27	and	and	CC
26374	888	28	1	1	CD
26374	888	29	cup	cup	NN
26374	888	30	sugar	sugar	NN
26374	888	31	.	.	.
26374	889	1	Cover	cover	VB
26374	889	2	with	with	IN
26374	889	3	pastry	pastry	NN
26374	889	4	,	,	,
26374	889	5	and	and	CC
26374	889	6	bake	bake	VB
26374	889	7	slowly	slowly	RB
26374	889	8	,	,	,
26374	889	9	breaking	break	VBG
26374	889	10	the	the	DT
26374	889	11	cover	cover	NN
26374	889	12	into	into	IN
26374	889	13	the	the	DT
26374	889	14	apples	apple	NNS
26374	889	15	at	at	IN
26374	889	16	last	last	JJ
26374	889	17	.	.	.
26374	890	1	=	=	NFP
26374	890	2	Apple	Apple	NNP
26374	890	3	Sago	Sago	NNP
26374	890	4	Pudding.=	Pudding.=	NNP
26374	890	5	Pare	Pare	NNP
26374	890	6	and	and	CC
26374	890	7	core	core	VB
26374	890	8	the	the	DT
26374	890	9	apples	apple	NNS
26374	890	10	,	,	,
26374	890	11	put	put	VB
26374	890	12	sugar	sugar	NN
26374	890	13	and	and	CC
26374	890	14	cinnamon	cinnamon	NN
26374	890	15	in	in	IN
26374	890	16	the	the	DT
26374	890	17	holes	hole	NNS
26374	890	18	.	.	.
26374	891	1	Take	take	VB
26374	891	2	as	as	RB
26374	891	3	many	many	JJ
26374	891	4	tablespoons	tablespoon	NNS
26374	891	5	of	of	IN
26374	891	6	sago	sago	NNS
26374	891	7	as	as	IN
26374	891	8	you	-PRON-	PRP
26374	891	9	have	have	VBP
26374	891	10	apples	apple	NNS
26374	891	11	.	.	.
26374	892	1	Mix	mix	VB
26374	892	2	it	-PRON-	PRP
26374	892	3	with	with	IN
26374	892	4	a	a	DT
26374	892	5	little	little	JJ
26374	892	6	cold	cold	JJ
26374	892	7	water	water	NN
26374	892	8	and	and	CC
26374	892	9	turn	turn	VB
26374	892	10	in	in	RP
26374	892	11	as	as	RB
26374	892	12	much	much	JJ
26374	892	13	boiling	boiling	NN
26374	892	14	water	water	NN
26374	892	15	as	as	IN
26374	892	16	will	will	MD
26374	892	17	fill	fill	VB
26374	892	18	the	the	DT
26374	892	19	dish	dish	NN
26374	892	20	.	.	.
26374	893	1	Stir	stir	VB
26374	893	2	till	till	IN
26374	893	3	it	-PRON-	PRP
26374	893	4	thickens	thicken	VBZ
26374	893	5	,	,	,
26374	893	6	then	then	RB
26374	893	7	cover	cover	VB
26374	893	8	up	up	RP
26374	893	9	for	for	IN
26374	893	10	two	two	CD
26374	893	11	hours	hour	NNS
26374	893	12	,	,	,
26374	893	13	and	and	CC
26374	893	14	let	let	VB
26374	893	15	it	-PRON-	PRP
26374	893	16	thoroughly	thoroughly	RB
26374	893	17	swell	swell	VB
26374	893	18	,	,	,
26374	893	19	then	then	RB
26374	893	20	pour	pour	VB
26374	893	21	it	-PRON-	PRP
26374	893	22	over	over	IN
26374	893	23	the	the	DT
26374	893	24	apples	apple	NNS
26374	893	25	,	,	,
26374	893	26	and	and	CC
26374	893	27	bake	bake	VB
26374	893	28	about	about	RB
26374	893	29	three	three	CD
26374	893	30	hours	hour	NNS
26374	893	31	.	.	.
26374	894	1	Sugar	sugar	NN
26374	894	2	and	and	CC
26374	894	3	cream	cream	NN
26374	894	4	for	for	IN
26374	894	5	sauce	sauce	NN
26374	894	6	.	.	.
26374	895	1	=	=	NFP
26374	895	2	Sponge	Sponge	NNP
26374	895	3	Pudding.=	Pudding.=	NNP
26374	895	4	Scald	Scald	NNP
26374	895	5	1	1	CD
26374	895	6	pint	pint	NN
26374	895	7	of	of	IN
26374	895	8	milk	milk	NN
26374	895	9	,	,	,
26374	895	10	boiling	boil	VBG
26374	895	11	hot	hot	RB
26374	895	12	,	,	,
26374	895	13	add	add	VB
26374	895	14	1/2	1/2	CD
26374	895	15	cup	cup	NN
26374	895	16	butter	butter	NN
26374	895	17	;	;	:
26374	895	18	when	when	WRB
26374	895	19	melted	melt	VBN
26374	895	20	,	,	,
26374	895	21	add	add	VB
26374	895	22	a	a	DT
26374	895	23	smooth	smooth	JJ
26374	895	24	thickening	thickening	NN
26374	895	25	made	make	VBN
26374	895	26	of	of	IN
26374	895	27	1	1	CD
26374	895	28	cup	cup	NN
26374	895	29	of	of	IN
26374	895	30	flour	flour	NN
26374	895	31	,	,	,
26374	895	32	mixed	mix	VBN
26374	895	33	with	with	IN
26374	895	34	cold	cold	JJ
26374	895	35	milk	milk	NN
26374	895	36	.	.	.
26374	896	1	Stir	stir	VB
26374	896	2	until	until	IN
26374	896	3	thick	thick	JJ
26374	896	4	and	and	CC
26374	896	5	smooth	smooth	JJ
26374	896	6	,	,	,
26374	896	7	being	be	VBG
26374	896	8	careful	careful	JJ
26374	896	9	not	not	RB
26374	896	10	to	to	TO
26374	896	11	let	let	VB
26374	896	12	it	-PRON-	PRP
26374	896	13	become	become	VB
26374	896	14	lumpy	lumpy	JJ
26374	896	15	.	.	.
26374	897	1	Remove	remove	VB
26374	897	2	from	from	IN
26374	897	3	fire	fire	NN
26374	897	4	,	,	,
26374	897	5	and	and	CC
26374	897	6	when	when	WRB
26374	897	7	cold	cold	JJ
26374	897	8	,	,	,
26374	897	9	add	add	VB
26374	897	10	the	the	DT
26374	897	11	yolks	yolk	NNS
26374	897	12	of	of	IN
26374	897	13	8	8	CD
26374	897	14	eggs	egg	NNS
26374	897	15	,	,	,
26374	897	16	beaten	beat	VBN
26374	897	17	very	very	RB
26374	897	18	lightly	lightly	RB
26374	897	19	;	;	:
26374	897	20	lastly	lastly	RB
26374	897	21	,	,	,
26374	897	22	the	the	DT
26374	897	23	whites	white	NNS
26374	897	24	of	of	IN
26374	897	25	the	the	DT
26374	897	26	eggs	egg	NNS
26374	897	27	,	,	,
26374	897	28	beaten	beat	VBN
26374	897	29	to	to	IN
26374	897	30	a	a	DT
26374	897	31	stiff	stiff	JJ
26374	897	32	foam	foam	NN
26374	897	33	.	.	.
26374	898	1	Bake	bake	VB
26374	898	2	in	in	RP
26374	898	3	a	a	DT
26374	898	4	dish	dish	NN
26374	898	5	standing	standing	NN
26374	898	6	in	in	IN
26374	898	7	hot	hot	JJ
26374	898	8	water	water	NN
26374	898	9	.	.	.
26374	899	1	SAUCE.--The	SAUCE.--The	.
26374	899	2	yolks	yolk	NNS
26374	899	3	of	of	IN
26374	899	4	2	2	CD
26374	899	5	eggs	egg	NNS
26374	899	6	,	,	,
26374	899	7	beaten	beat	VBN
26374	899	8	in	in	IN
26374	899	9	1	1	CD
26374	899	10	cup	cup	NN
26374	899	11	of	of	IN
26374	899	12	pulverized	pulverized	JJ
26374	899	13	sugar	sugar	NN
26374	899	14	to	to	IN
26374	899	15	a	a	DT
26374	899	16	cream	cream	NN
26374	899	17	.	.	.
26374	900	1	Add	add	VB
26374	900	2	the	the	DT
26374	900	3	whites	white	NNS
26374	900	4	,	,	,
26374	900	5	and	and	CC
26374	900	6	turn	turn	VB
26374	900	7	over	over	RP
26374	900	8	the	the	DT
26374	900	9	whole	whole	JJ
26374	900	10	4	4	CD
26374	900	11	tablespoons	tablespoon	NNS
26374	900	12	of	of	IN
26374	900	13	boiling	boil	VBG
26374	900	14	cream	cream	NN
26374	900	15	or	or	CC
26374	900	16	milk	milk	NN
26374	900	17	,	,	,
26374	900	18	and	and	CC
26374	900	19	flour	flour	NN
26374	900	20	.	.	.
26374	901	1	Add	add	VB
26374	901	2	wine	wine	NN
26374	901	3	,	,	,
26374	901	4	if	if	IN
26374	901	5	you	-PRON-	PRP
26374	901	6	wish	wish	VBP
26374	901	7	.	.	.
26374	902	1	=	=	NFP
26374	902	2	Boston	Boston	NNP
26374	902	3	Thanksgiving	Thanksgiving	NNP
26374	902	4	Pudding.=	Pudding.=	NNP
26374	902	5	2	2	CD
26374	902	6	quarts	quart	NNS
26374	902	7	of	of	IN
26374	902	8	milk	milk	NN
26374	902	9	,	,	,
26374	902	10	5	5	CD
26374	902	11	soda	soda	NN
26374	902	12	crackers	cracker	NNS
26374	902	13	,	,	,
26374	902	14	rolled	roll	VBD
26374	902	15	fine	fine	JJ
26374	902	16	,	,	,
26374	902	17	5	5	CD
26374	902	18	eggs	egg	NNS
26374	902	19	,	,	,
26374	902	20	1	1	CD
26374	902	21	small	small	JJ
26374	902	22	cup	cup	NN
26374	902	23	of	of	IN
26374	902	24	butter	butter	NN
26374	902	25	,	,	,
26374	902	26	1	1	CD
26374	902	27	pint	pint	NN
26374	902	28	of	of	IN
26374	902	29	stoned	stone	VBN
26374	902	30	raisins	raisin	NNS
26374	902	31	,	,	,
26374	902	32	2	2	CD
26374	902	33	nutmegs	nutmeg	NNS
26374	902	34	,	,	,
26374	902	35	1	1	CD
26374	902	36	large	large	JJ
26374	902	37	spoonful	spoonful	JJ
26374	902	38	each	each	DT
26374	902	39	of	of	IN
26374	902	40	ground	ground	NN
26374	902	41	cloves	clove	NNS
26374	902	42	and	and	CC
26374	902	43	cinnamon	cinnamon	NN
26374	902	44	.	.	.
26374	903	1	Sweeten	sweeten	VB
26374	903	2	to	to	TO
26374	903	3	taste	taste	VB
26374	903	4	.	.	.
26374	904	1	Bake	bake	VB
26374	904	2	slowly	slowly	RB
26374	904	3	six	six	CD
26374	904	4	hours	hour	NNS
26374	904	5	the	the	DT
26374	904	6	day	day	NN
26374	904	7	before	before	IN
26374	904	8	using	use	VBG
26374	904	9	.	.	.
26374	905	1	Do	do	VB
26374	905	2	not	not	RB
26374	905	3	put	put	VB
26374	905	4	the	the	DT
26374	905	5	raisins	raisin	NNS
26374	905	6	in	in	IN
26374	905	7	until	until	IN
26374	905	8	it	-PRON-	PRP
26374	905	9	commences	commence	VBZ
26374	905	10	to	to	IN
26374	905	11	thicken	thicken	NN
26374	905	12	,	,	,
26374	905	13	and	and	CC
26374	905	14	stir	stir	VB
26374	905	15	occasionally	occasionally	RB
26374	905	16	the	the	DT
26374	905	17	first	first	JJ
26374	905	18	two	two	CD
26374	905	19	hours	hour	NNS
26374	905	20	after	after	IN
26374	905	21	the	the	DT
26374	905	22	raisins	raisin	NNS
26374	905	23	are	be	VBP
26374	905	24	in	in	IN
26374	905	25	.	.	.
26374	906	1	Before	before	IN
26374	906	2	serving	serve	VBG
26374	906	3	the	the	DT
26374	906	4	next	next	JJ
26374	906	5	day	day	NN
26374	906	6	,	,	,
26374	906	7	set	set	VBD
26374	906	8	the	the	DT
26374	906	9	tin	tin	NN
26374	906	10	in	in	IN
26374	906	11	boiling	boil	VBG
26374	906	12	hot	hot	JJ
26374	906	13	water	water	NN
26374	906	14	long	long	RB
26374	906	15	enough	enough	RB
26374	906	16	before	before	IN
26374	906	17	dinner	dinner	NN
26374	906	18	to	to	TO
26374	906	19	have	have	VB
26374	906	20	it	-PRON-	PRP
26374	906	21	hot	hot	JJ
26374	906	22	.	.	.
26374	907	1	Cold	cold	JJ
26374	907	2	sauce	sauce	NN
26374	907	3	.	.	.
26374	908	1	=	=	NFP
26374	908	2	Blackberry	Blackberry	NNP
26374	908	3	Pudding.=	Pudding.=	NNP
26374	908	4	Take	take	VB
26374	908	5	baker	baker	NNP
26374	908	6	's	's	POS
26374	908	7	bread	bread	NN
26374	908	8	and	and	CC
26374	908	9	cut	cut	VBD
26374	908	10	away	away	RB
26374	908	11	the	the	DT
26374	908	12	crusts	crust	NNS
26374	908	13	,	,	,
26374	908	14	butter	butter	NN
26374	908	15	,	,	,
26374	908	16	and	and	CC
26374	908	17	slice	slice	NN
26374	908	18	rather	rather	RB
26374	908	19	thick	thick	JJ
26374	908	20	,	,	,
26374	908	21	lay	lay	VBP
26374	908	22	1	1	CD
26374	908	23	layer	layer	NN
26374	908	24	of	of	IN
26374	908	25	bread	bread	NN
26374	908	26	and	and	CC
26374	908	27	then	then	RB
26374	908	28	cover	cover	VBP
26374	908	29	with	with	IN
26374	908	30	blackberries	blackberry	NNS
26374	908	31	and	and	CC
26374	908	32	some	some	DT
26374	908	33	of	of	IN
26374	908	34	the	the	DT
26374	908	35	juice	juice	NN
26374	908	36	(	(	-LRB-
26374	908	37	which	which	WDT
26374	908	38	has	have	VBZ
26374	908	39	been	be	VBN
26374	908	40	stewed	stew	VBN
26374	908	41	with	with	IN
26374	908	42	a	a	DT
26374	908	43	little	little	JJ
26374	908	44	sugar	sugar	NN
26374	908	45	)	)	-RRB-
26374	908	46	,	,	,
26374	908	47	then	then	RB
26374	908	48	more	more	JJR
26374	908	49	bread	bread	NN
26374	908	50	and	and	CC
26374	908	51	more	more	JJR
26374	908	52	berries	berry	NNS
26374	908	53	.	.	.
26374	909	1	Over	over	IN
26374	909	2	the	the	DT
26374	909	3	top	top	NN
26374	909	4	throw	throw	VBP
26374	909	5	a	a	DT
26374	909	6	glass	glass	NN
26374	909	7	of	of	IN
26374	909	8	wine	wine	NN
26374	909	9	.	.	.
26374	910	1	Serve	serve	VB
26374	910	2	with	with	IN
26374	910	3	hard	hard	JJ
26374	910	4	sauce	sauce	NN
26374	910	5	.	.	.
26374	911	1	=	=	NFP
26374	911	2	Rennet	rennet	NN
26374	911	3	Pudding.=	Pudding.=	NNS
26374	911	4	Buy	buy	VB
26374	911	5	a	a	DT
26374	911	6	rennet	rennet	NN
26374	911	7	from	from	IN
26374	911	8	the	the	DT
26374	911	9	butcher	butcher	NN
26374	911	10	(	(	-LRB-
26374	911	11	it	-PRON-	PRP
26374	911	12	is	be	VBZ
26374	911	13	the	the	DT
26374	911	14	stomach	stomach	NN
26374	911	15	of	of	IN
26374	911	16	a	a	DT
26374	911	17	very	very	RB
26374	911	18	young	young	JJ
26374	911	19	calf	calf	NN
26374	911	20	)	)	-RRB-
26374	911	21	.	.	.
26374	912	1	Wash	wash	VB
26374	912	2	it	-PRON-	PRP
26374	912	3	thoroughly	thoroughly	RB
26374	912	4	,	,	,
26374	912	5	and	and	CC
26374	912	6	cut	cut	VBD
26374	912	7	it	-PRON-	PRP
26374	912	8	in	in	IN
26374	912	9	small	small	JJ
26374	912	10	pieces	piece	NNS
26374	912	11	.	.	.
26374	913	1	Put	put	VB
26374	913	2	it	-PRON-	PRP
26374	913	3	in	in	IN
26374	913	4	a	a	DT
26374	913	5	quart	quart	JJ
26374	913	6	jar	jar	NN
26374	913	7	,	,	,
26374	913	8	and	and	CC
26374	913	9	fill	fill	VB
26374	913	10	with	with	IN
26374	913	11	sherry	sherry	NN
26374	913	12	wine	wine	NN
26374	913	13	.	.	.
26374	914	1	When	when	WRB
26374	914	2	wanted	want	VBN
26374	914	3	to	to	TO
26374	914	4	use	use	VB
26374	914	5	,	,	,
26374	914	6	heat	heat	VB
26374	914	7	a	a	DT
26374	914	8	quart	quart	NN
26374	914	9	of	of	IN
26374	914	10	milk	milk	NN
26374	914	11	to	to	IN
26374	914	12	blood	blood	NN
26374	914	13	-	-	HYPH
26374	914	14	heat	heat	NN
26374	914	15	,	,	,
26374	914	16	and	and	CC
26374	914	17	put	put	VBD
26374	914	18	it	-PRON-	PRP
26374	914	19	in	in	IN
26374	914	20	the	the	DT
26374	914	21	dish	dish	NN
26374	914	22	in	in	IN
26374	914	23	which	which	WDT
26374	914	24	it	-PRON-	PRP
26374	914	25	is	be	VBZ
26374	914	26	to	to	TO
26374	914	27	remain	remain	VB
26374	914	28	.	.	.
26374	915	1	Stir	stir	VB
26374	915	2	in	in	IN
26374	915	3	1	1	CD
26374	915	4	tablespoon	tablespoon	NN
26374	915	5	of	of	IN
26374	915	6	the	the	DT
26374	915	7	wine	wine	NN
26374	915	8	water	water	NN
26374	915	9	,	,	,
26374	915	10	grate	grate	VB
26374	915	11	a	a	DT
26374	915	12	little	little	JJ
26374	915	13	nutmeg	nutmeg	NN
26374	915	14	over	over	IN
26374	915	15	the	the	DT
26374	915	16	top	top	NN
26374	915	17	,	,	,
26374	915	18	and	and	CC
26374	915	19	put	put	VBD
26374	915	20	in	in	RP
26374	915	21	a	a	DT
26374	915	22	cold	cold	JJ
26374	915	23	place	place	NN
26374	915	24	.	.	.
26374	916	1	Very	very	RB
26374	916	2	good	good	JJ
26374	916	3	for	for	IN
26374	916	4	invalids	invalid	NNS
26374	916	5	,	,	,
26374	916	6	and	and	CC
26374	916	7	makes	make	VBZ
26374	916	8	a	a	DT
26374	916	9	nice	nice	JJ
26374	916	10	dessert	dessert	NN
26374	916	11	,	,	,
26374	916	12	with	with	IN
26374	916	13	fresh	fresh	JJ
26374	916	14	berries	berry	NNS
26374	916	15	.	.	.
26374	917	1	=	=	NFP
26374	917	2	Chocolate	chocolate	NN
26374	917	3	Pudding.=	Pudding.=	NNP
26374	917	4	1	1	CD
26374	917	5	pint	pint	NN
26374	917	6	milk	milk	NN
26374	917	7	,	,	,
26374	917	8	3	3	CD
26374	917	9	sticks	stick	NNS
26374	917	10	grated	grate	VBD
26374	917	11	chocolate	chocolate	NN
26374	917	12	,	,	,
26374	917	13	boil	boil	VBP
26374	917	14	until	until	IN
26374	917	15	thick	thick	JJ
26374	917	16	,	,	,
26374	917	17	then	then	RB
26374	917	18	set	set	VB
26374	917	19	away	away	RB
26374	917	20	to	to	IN
26374	917	21	cool	cool	JJ
26374	917	22	,	,	,
26374	917	23	5	5	CD
26374	917	24	eggs	egg	NNS
26374	917	25	,	,	,
26374	917	26	whites	white	NNS
26374	917	27	and	and	CC
26374	917	28	yolks	yolk	NNS
26374	917	29	beaten	beat	VBN
26374	917	30	separately	separately	RB
26374	917	31	,	,	,
26374	917	32	3	3	CD
26374	917	33	tablespoons	tablespoon	NNS
26374	917	34	sugar	sugar	NN
26374	917	35	,	,	,
26374	917	36	beat	beat	VBD
26374	917	37	sugar	sugar	NN
26374	917	38	light	light	NN
26374	917	39	with	with	IN
26374	917	40	the	the	DT
26374	917	41	yolks	yolk	NNS
26374	917	42	,	,	,
26374	917	43	and	and	CC
26374	917	44	to	to	IN
26374	917	45	this	this	DT
26374	917	46	add	add	VB
26374	917	47	1	1	CD
26374	917	48	cup	cup	NNP
26374	917	49	cracker	cracker	NN
26374	917	50	flour	flour	NN
26374	917	51	,	,	,
26374	917	52	1	1	CD
26374	917	53	teaspoon	teaspoon	NN
26374	917	54	vanilla	vanilla	NN
26374	917	55	,	,	,
26374	917	56	and	and	CC
26374	917	57	the	the	DT
26374	917	58	whites	white	NNS
26374	917	59	,	,	,
26374	917	60	last	last	JJ
26374	917	61	.	.	.
26374	918	1	Put	put	VB
26374	918	2	all	all	PDT
26374	918	3	this	this	DT
26374	918	4	in	in	IN
26374	918	5	the	the	DT
26374	918	6	chocolate	chocolate	NN
26374	918	7	,	,	,
26374	918	8	and	and	CC
26374	918	9	let	let	VB
26374	918	10	boil	boil	VB
26374	918	11	one	one	CD
26374	918	12	and	and	CC
26374	918	13	a	a	DT
26374	918	14	half	half	NN
26374	918	15	hours	hour	NNS
26374	918	16	in	in	IN
26374	918	17	a	a	DT
26374	918	18	well	well	RB
26374	918	19	-	-	HYPH
26374	918	20	buttered	butter	VBN
26374	918	21	form	form	NN
26374	918	22	.	.	.
26374	919	1	Serve	serve	VB
26374	919	2	with	with	IN
26374	919	3	whipped	whip	VBN
26374	919	4	cream	cream	NN
26374	919	5	.	.	.
26374	920	1	=	=	NFP
26374	920	2	Apricot	Apricot	NNP
26374	920	3	or	or	CC
26374	920	4	Peach	Peach	NNP
26374	920	5	Pudding.=	Pudding.=	NNP
26374	920	6	Butter	Butter	NNP
26374	920	7	a	a	DT
26374	920	8	pan	pan	NN
26374	920	9	thoroughly	thoroughly	RB
26374	920	10	and	and	CC
26374	920	11	dust	dust	NN
26374	920	12	well	well	RB
26374	920	13	with	with	IN
26374	920	14	cracker	cracker	NN
26374	920	15	flour	flour	NN
26374	920	16	,	,	,
26374	920	17	and	and	CC
26374	920	18	put	put	VBD
26374	920	19	a	a	DT
26374	920	20	row	row	NN
26374	920	21	of	of	IN
26374	920	22	apricots	apricot	NNS
26374	920	23	or	or	CC
26374	920	24	peaches	peach	NNS
26374	920	25	on	on	IN
26374	920	26	the	the	DT
26374	920	27	bottom	bottom	NN
26374	920	28	of	of	IN
26374	920	29	the	the	DT
26374	920	30	pan	pan	NN
26374	920	31	.	.	.
26374	921	1	Take	take	VB
26374	921	2	4	4	CD
26374	921	3	eggs	egg	NNS
26374	921	4	,	,	,
26374	921	5	beaten	beat	VBN
26374	921	6	together	together	RB
26374	921	7	with	with	IN
26374	921	8	a	a	DT
26374	921	9	cup	cup	NN
26374	921	10	of	of	IN
26374	921	11	powdered	powdered	JJ
26374	921	12	sugar	sugar	NN
26374	921	13	.	.	.
26374	922	1	Beat	beat	VB
26374	922	2	in	in	IN
26374	922	3	a	a	DT
26374	922	4	pan	pan	NN
26374	922	5	of	of	IN
26374	922	6	boiling	boil	VBG
26374	922	7	water	water	NN
26374	922	8	twenty	twenty	CD
26374	922	9	minutes	minute	NNS
26374	922	10	.	.	.
26374	923	1	Then	then	RB
26374	923	2	add	add	VB
26374	923	3	1	1	CD
26374	923	4	cup	cup	NN
26374	923	5	of	of	IN
26374	923	6	flour	flour	NN
26374	923	7	,	,	,
26374	923	8	1	1	CD
26374	923	9	lime	lime	NN
26374	923	10	or	or	CC
26374	923	11	some	some	DT
26374	923	12	lemon	lemon	NN
26374	923	13	juice	juice	NN
26374	923	14	,	,	,
26374	923	15	and	and	CC
26374	923	16	1	1	CD
26374	923	17	teaspoon	teaspoon	NN
26374	923	18	vanilla	vanilla	NN
26374	923	19	and	and	CC
26374	923	20	a	a	DT
26374	923	21	pinch	pinch	NN
26374	923	22	of	of	IN
26374	923	23	salt	salt	NN
26374	923	24	.	.	.
26374	924	1	Put	put	VB
26374	924	2	this	this	DT
26374	924	3	mixture	mixture	NN
26374	924	4	over	over	IN
26374	924	5	the	the	DT
26374	924	6	apricots	apricot	NNS
26374	924	7	or	or	CC
26374	924	8	peaches	peach	NNS
26374	924	9	,	,	,
26374	924	10	and	and	CC
26374	924	11	bake	bake	VB
26374	924	12	three	three	CD
26374	924	13	quarters	quarter	NNS
26374	924	14	of	of	IN
26374	924	15	an	an	DT
26374	924	16	hour	hour	NN
26374	924	17	.	.	.
26374	925	1	[	[	-LRB-
26374	925	2	Illustration	illustration	NN
26374	925	3	]	]	-RRB-
26374	925	4	ICE	ice	NN
26374	925	5	CREAM	cream	NN
26374	925	6	.	.	.
26374	926	1	=	=	NFP
26374	926	2	Ice	ice	NN
26374	926	3	Cream.=	cream.=	NN
26374	926	4	2	2	CD
26374	926	5	quarts	quart	NNS
26374	926	6	cream	cream	NN
26374	926	7	,	,	,
26374	926	8	1	1	CD
26374	926	9	pound	pound	NN
26374	926	10	sugar	sugar	NN
26374	926	11	;	;	:
26374	926	12	flavor	flavor	NN
26374	926	13	with	with	IN
26374	926	14	vanilla	vanilla	NN
26374	926	15	.	.	.
26374	927	1	Let	let	VB
26374	927	2	stand	stand	VB
26374	927	3	in	in	IN
26374	927	4	freezer	freezer	NN
26374	927	5	five	five	CD
26374	927	6	minutes	minute	NNS
26374	927	7	to	to	TO
26374	927	8	become	become	VB
26374	927	9	thoroughly	thoroughly	RB
26374	927	10	cold	cold	JJ
26374	927	11	.	.	.
26374	928	1	To	to	TO
26374	928	2	make	make	VB
26374	928	3	it	-PRON-	PRP
26374	928	4	extra	extra	JJ
26374	928	5	light	light	NN
26374	928	6	,	,	,
26374	928	7	beat	beat	VBD
26374	928	8	the	the	DT
26374	928	9	whites	white	NNS
26374	928	10	of	of	IN
26374	928	11	2	2	CD
26374	928	12	eggs	egg	NNS
26374	928	13	to	to	IN
26374	928	14	a	a	DT
26374	928	15	stiff	stiff	JJ
26374	928	16	froth	froth	NN
26374	928	17	,	,	,
26374	928	18	and	and	CC
26374	928	19	add	add	VB
26374	928	20	just	just	RB
26374	928	21	before	before	IN
26374	928	22	the	the	DT
26374	928	23	cream	cream	NN
26374	928	24	is	be	VBZ
26374	928	25	frozen	freeze	VBN
26374	928	26	.	.	.
26374	929	1	This	this	DT
26374	929	2	should	should	MD
26374	929	3	freeze	freeze	VB
26374	929	4	in	in	IN
26374	929	5	twenty	twenty	CD
26374	929	6	minutes	minute	NNS
26374	929	7	,	,	,
26374	929	8	and	and	CC
26374	929	9	will	will	MD
26374	929	10	make	make	VB
26374	929	11	one	one	CD
26374	929	12	gallon	gallon	NN
26374	929	13	of	of	IN
26374	929	14	cream	cream	NN
26374	929	15	.	.	.
26374	930	1	=	=	NFP
26374	930	2	Banana	Banana	NNP
26374	930	3	Ice.=	Ice.=	NNP
26374	930	4	6	6	CD
26374	930	5	bananas	banana	NNS
26374	930	6	,	,	,
26374	930	7	3	3	CD
26374	930	8	peaches	peach	NNS
26374	930	9	,	,	,
26374	930	10	3	3	CD
26374	930	11	lemons	lemon	NNS
26374	930	12	,	,	,
26374	930	13	1	1	CD
26374	930	14	quart	quart	NNP
26374	930	15	sugar	sugar	NN
26374	930	16	,	,	,
26374	930	17	1	1	CD
26374	930	18	quart	quart	NN
26374	930	19	boiling	boiling	NN
26374	930	20	water	water	NN
26374	930	21	.	.	.
26374	931	1	Pour	pour	VB
26374	931	2	hot	hot	JJ
26374	931	3	water	water	NN
26374	931	4	over	over	IN
26374	931	5	the	the	DT
26374	931	6	sugar	sugar	NN
26374	931	7	and	and	CC
26374	931	8	lemon	lemon	NN
26374	931	9	juice	juice	NN
26374	931	10	,	,	,
26374	931	11	and	and	CC
26374	931	12	stir	stir	VB
26374	931	13	until	until	IN
26374	931	14	it	-PRON-	PRP
26374	931	15	is	be	VBZ
26374	931	16	dissolved	dissolve	VBN
26374	931	17	.	.	.
26374	932	1	When	when	WRB
26374	932	2	cool	cool	JJ
26374	932	3	add	add	VBP
26374	932	4	peaches	peach	NNS
26374	932	5	and	and	CC
26374	932	6	bananas	banana	NNS
26374	932	7	sliced	slice	VBD
26374	932	8	thin	thin	JJ
26374	932	9	,	,	,
26374	932	10	and	and	CC
26374	932	11	let	let	VB
26374	932	12	stand	stand	VB
26374	932	13	two	two	CD
26374	932	14	hours	hour	NNS
26374	932	15	;	;	:
26374	932	16	then	then	RB
26374	932	17	strain	strain	VB
26374	932	18	through	through	IN
26374	932	19	fine	fine	JJ
26374	932	20	sieve	sieve	NN
26374	932	21	,	,	,
26374	932	22	so	so	RB
26374	932	23	nothing	nothing	NN
26374	932	24	is	be	VBZ
26374	932	25	left	leave	VBN
26374	932	26	but	but	CC
26374	932	27	liquid	liquid	NN
26374	932	28	.	.	.
26374	933	1	Then	then	RB
26374	933	2	freeze	freeze	VB
26374	933	3	.	.	.
26374	934	1	=	=	NFP
26374	934	2	Lalla	Lalla	NNP
26374	934	3	Rookh.=	Rookh.=	NNP
26374	934	4	Cut	Cut	NNP
26374	934	5	in	in	IN
26374	934	6	small	small	JJ
26374	934	7	pieces	piece	NNS
26374	934	8	stale	stale	JJ
26374	934	9	sponge	sponge	JJ
26374	934	10	cake	cake	NN
26374	934	11	or	or	CC
26374	934	12	lady	lady	NN
26374	934	13	fingers	finger	NNS
26374	934	14	,	,	,
26374	934	15	a	a	DT
26374	934	16	few	few	JJ
26374	934	17	macaroons	macaroon	NNS
26374	934	18	,	,	,
26374	934	19	some	some	DT
26374	934	20	French	french	JJ
26374	934	21	cherries	cherry	NNS
26374	934	22	and	and	CC
26374	934	23	apricots	apricot	NNS
26374	934	24	(	(	-LRB-
26374	934	25	glace	glace	NN
26374	934	26	)	)	-RRB-
26374	934	27	,	,	,
26374	934	28	and	and	CC
26374	934	29	mix	mix	VB
26374	934	30	all	all	RB
26374	934	31	together	together	RB
26374	934	32	.	.	.
26374	935	1	Make	make	VB
26374	935	2	a	a	DT
26374	935	3	custard	custard	NN
26374	935	4	of	of	IN
26374	935	5	1	1	CD
26374	935	6	quart	quart	NN
26374	935	7	milk	milk	NN
26374	935	8	and	and	CC
26374	935	9	6	6	CD
26374	935	10	eggs	egg	NNS
26374	935	11	,	,	,
26374	935	12	and	and	CC
26374	935	13	when	when	WRB
26374	935	14	cooked	cook	VBN
26374	935	15	,	,	,
26374	935	16	reserve	reserve	NNP
26374	935	17	1	1	CD
26374	935	18	cupful	cupful	NN
26374	935	19	for	for	IN
26374	935	20	a	a	DT
26374	935	21	sauce	sauce	NN
26374	935	22	,	,	,
26374	935	23	and	and	CC
26374	935	24	add	add	VB
26374	935	25	to	to	IN
26374	935	26	the	the	DT
26374	935	27	remainder	remainder	NN
26374	935	28	1/4	1/4	CD
26374	935	29	ounce	ounce	NN
26374	935	30	of	of	IN
26374	935	31	gelatine	gelatine	NN
26374	935	32	.	.	.
26374	936	1	Put	put	VB
26374	936	2	the	the	DT
26374	936	3	mixture	mixture	NN
26374	936	4	of	of	IN
26374	936	5	cake	cake	NN
26374	936	6	and	and	CC
26374	936	7	fruit	fruit	NN
26374	936	8	in	in	IN
26374	936	9	an	an	DT
26374	936	10	ice	ice	NN
26374	936	11	cream	cream	NN
26374	936	12	mold	mold	NN
26374	936	13	and	and	CC
26374	936	14	strain	strain	VB
26374	936	15	the	the	DT
26374	936	16	custard	custard	NN
26374	936	17	over	over	IN
26374	936	18	it	-PRON-	PRP
26374	936	19	,	,	,
26374	936	20	and	and	CC
26374	936	21	place	place	VB
26374	936	22	it	-PRON-	PRP
26374	936	23	in	in	IN
26374	936	24	the	the	DT
26374	936	25	freezer	freezer	NN
26374	936	26	,	,	,
26374	936	27	as	as	IN
26374	936	28	you	-PRON-	PRP
26374	936	29	would	would	MD
26374	936	30	ice	ice	VB
26374	936	31	cream	cream	NN
26374	936	32	.	.	.
26374	937	1	SAUCE.--Add	SAUCE.--Add	``
26374	937	2	to	to	IN
26374	937	3	the	the	DT
26374	937	4	cup	cup	NN
26374	937	5	of	of	IN
26374	937	6	custard	custard	NN
26374	937	7	reserved	reserve	VBN
26374	937	8	1/2	1/2	CD
26374	937	9	pint	pint	NN
26374	937	10	of	of	IN
26374	937	11	whipped	whip	VBN
26374	937	12	cream	cream	NN
26374	937	13	,	,	,
26374	937	14	and	and	CC
26374	937	15	vanilla	vanilla	NN
26374	937	16	to	to	TO
26374	937	17	taste	taste	VB
26374	937	18	.	.	.
26374	938	1	PRESERVES	PRESERVES	NNP
26374	938	2	AND	and	CC
26374	938	3	JAMS	jams	NN
26374	938	4	.	.	.
26374	939	1	=	=	NFP
26374	939	2	Orange	Orange	NNP
26374	939	3	Marmalade	Marmalade	NNP
26374	939	4	--	--	:
26374	939	5	No	no	UH
26374	939	6	.	.	.
26374	940	1	1.=	1.=	CD
26374	940	2	To	to	IN
26374	940	3	1	1	CD
26374	940	4	dozen	dozen	NN
26374	940	5	oranges	orange	NNS
26374	940	6	use	use	VBP
26374	940	7	4	4	CD
26374	940	8	lemons	lemon	NNS
26374	940	9	.	.	.
26374	941	1	Peel	peel	VB
26374	941	2	four	four	CD
26374	941	3	oranges	orange	NNS
26374	941	4	and	and	CC
26374	941	5	boil	boil	VB
26374	941	6	the	the	DT
26374	941	7	peel	peel	NN
26374	941	8	until	until	IN
26374	941	9	you	-PRON-	PRP
26374	941	10	can	can	MD
26374	941	11	run	run	VB
26374	941	12	a	a	DT
26374	941	13	wisp	wisp	NN
26374	941	14	through	through	IN
26374	941	15	it	-PRON-	PRP
26374	941	16	.	.	.
26374	942	1	Peel	peel	VB
26374	942	2	the	the	DT
26374	942	3	others	other	NNS
26374	942	4	and	and	CC
26374	942	5	divide	divide	VB
26374	942	6	all	all	DT
26374	942	7	into	into	IN
26374	942	8	sections	section	NNS
26374	942	9	;	;	:
26374	942	10	remove	remove	VB
26374	942	11	the	the	DT
26374	942	12	seeds	seed	NNS
26374	942	13	and	and	CC
26374	942	14	stringy	stringy	JJ
26374	942	15	parts	part	NNS
26374	942	16	,	,	,
26374	942	17	and	and	CC
26374	942	18	cut	cut	VBN
26374	942	19	into	into	IN
26374	942	20	small	small	JJ
26374	942	21	pieces	piece	NNS
26374	942	22	.	.	.
26374	943	1	Grate	grate	VB
26374	943	2	the	the	DT
26374	943	3	yellow	yellow	JJ
26374	943	4	rind	rind	NN
26374	943	5	of	of	IN
26374	943	6	2	2	CD
26374	943	7	of	of	IN
26374	943	8	the	the	DT
26374	943	9	lemons	lemon	NNS
26374	943	10	and	and	CC
26374	943	11	squeeze	squeeze	VB
26374	943	12	the	the	DT
26374	943	13	juice	juice	NN
26374	943	14	of	of	IN
26374	943	15	all	all	DT
26374	943	16	,	,	,
26374	943	17	which	which	WDT
26374	943	18	add	add	VBP
26374	943	19	to	to	IN
26374	943	20	the	the	DT
26374	943	21	orange	orange	NNP
26374	943	22	pulp	pulp	NN
26374	943	23	.	.	.
26374	944	1	When	when	WRB
26374	944	2	the	the	DT
26374	944	3	orange	orange	JJ
26374	944	4	peel	peel	NN
26374	944	5	is	be	VBZ
26374	944	6	tender	tender	JJ
26374	944	7	,	,	,
26374	944	8	remove	remove	VB
26374	944	9	the	the	DT
26374	944	10	white	white	JJ
26374	944	11	part	part	NN
26374	944	12	with	with	IN
26374	944	13	a	a	DT
26374	944	14	sharp	sharp	JJ
26374	944	15	knife	knife	NN
26374	944	16	,	,	,
26374	944	17	and	and	CC
26374	944	18	shred	shre	VBD
26374	944	19	the	the	DT
26374	944	20	yellow	yellow	JJ
26374	944	21	part	part	NN
26374	944	22	very	very	RB
26374	944	23	fine	fine	JJ
26374	944	24	with	with	IN
26374	944	25	scissors	scissor	NNS
26374	944	26	.	.	.
26374	945	1	Add	add	VB
26374	945	2	this	this	DT
26374	945	3	to	to	IN
26374	945	4	the	the	DT
26374	945	5	mixture	mixture	NN
26374	945	6	and	and	CC
26374	945	7	weigh	weigh	NN
26374	945	8	,	,	,
26374	945	9	and	and	CC
26374	945	10	allow	allow	VB
26374	945	11	an	an	DT
26374	945	12	equal	equal	JJ
26374	945	13	weight	weight	NN
26374	945	14	of	of	IN
26374	945	15	sugar	sugar	NN
26374	945	16	.	.	.
26374	946	1	Boil	Boil	NNP
26374	946	2	the	the	DT
26374	946	3	pulp	pulp	NN
26374	946	4	ten	ten	CD
26374	946	5	minutes	minute	NNS
26374	946	6	,	,	,
26374	946	7	then	then	RB
26374	946	8	add	add	VB
26374	946	9	the	the	DT
26374	946	10	sugar	sugar	NN
26374	946	11	and	and	CC
26374	946	12	boil	boil	VB
26374	946	13	thirty	thirty	CD
26374	946	14	minutes	minute	NNS
26374	946	15	(	(	-LRB-
26374	946	16	a	a	DT
26374	946	17	steady	steady	JJ
26374	946	18	boil	boil	NN
26374	946	19	)	)	-RRB-
26374	946	20	,	,	,
26374	946	21	stirring	stir	VBG
26374	946	22	constantly	constantly	RB
26374	946	23	,	,	,
26374	946	24	as	as	IN
26374	946	25	it	-PRON-	PRP
26374	946	26	burns	burn	VBZ
26374	946	27	very	very	RB
26374	946	28	easily	easily	RB
26374	946	29	.	.	.
26374	947	1	=	=	NFP
26374	947	2	Orange	Orange	NNP
26374	947	3	Marmalade	Marmalade	NNP
26374	947	4	--	--	:
26374	947	5	No	no	UH
26374	947	6	.	.	.
26374	948	1	2.=	2.=	CD
26374	948	2	4	4	CD
26374	948	3	lemons	lemon	NNS
26374	948	4	,	,	,
26374	948	5	1	1	CD
26374	948	6	dozen	dozen	NN
26374	948	7	oranges	orange	NNS
26374	948	8	,	,	,
26374	948	9	2	2	CD
26374	948	10	pounds	pound	NNS
26374	948	11	sugar	sugar	NN
26374	948	12	,	,	,
26374	948	13	1	1	CD
26374	948	14	quart	quart	NN
26374	948	15	water	water	NN
26374	948	16	.	.	.
26374	949	1	Soak	Soak	NNP
26374	949	2	oranges	orange	NNS
26374	949	3	and	and	CC
26374	949	4	lemons	lemon	NNS
26374	949	5	in	in	IN
26374	949	6	water	water	NN
26374	949	7	over	over	IN
26374	949	8	night	night	NN
26374	949	9	,	,	,
26374	949	10	previously	previously	RB
26374	949	11	slicing	slice	VBG
26374	949	12	them	-PRON-	PRP
26374	949	13	in	in	IN
26374	949	14	very	very	RB
26374	949	15	thin	thin	JJ
26374	949	16	,	,	,
26374	949	17	small	small	JJ
26374	949	18	pieces	piece	NNS
26374	949	19	.	.	.
26374	950	1	Cook	cook	VB
26374	950	2	till	till	IN
26374	950	3	soft	soft	JJ
26374	950	4	.	.	.
26374	951	1	After	after	IN
26374	951	2	partially	partially	RB
26374	951	3	boiled	boil	VBN
26374	951	4	away	away	RB
26374	951	5	,	,	,
26374	951	6	put	put	VBN
26374	951	7	in	in	IN
26374	951	8	the	the	DT
26374	951	9	sugar	sugar	NN
26374	951	10	.	.	.
26374	952	1	This	this	DT
26374	952	2	quantity	quantity	NN
26374	952	3	makes	make	VBZ
26374	952	4	twelve	twelve	CD
26374	952	5	or	or	CC
26374	952	6	fourteen	fourteen	CD
26374	952	7	glasses	glass	NNS
26374	952	8	.	.	.
26374	953	1	=	=	NFP
26374	953	2	Fig	Fig	NNP
26374	953	3	Jam	Jam	NNP
26374	953	4	--	--	:
26374	953	5	No	no	UH
26374	953	6	.	.	.
26374	954	1	1.=	1.=	CD
26374	954	2	2	2	CD
26374	954	3	pounds	pound	NNS
26374	954	4	figs	fig	NNS
26374	954	5	,	,	,
26374	954	6	2	2	CD
26374	954	7	oranges	orange	NNS
26374	954	8	and	and	CC
26374	954	9	2	2	CD
26374	954	10	lemons	lemon	NNS
26374	954	11	to	to	IN
26374	954	12	each	each	DT
26374	954	13	2	2	CD
26374	954	14	pounds	pound	NNS
26374	954	15	of	of	IN
26374	954	16	fruit	fruit	NN
26374	954	17	.	.	.
26374	955	1	Use	use	VB
26374	955	2	the	the	DT
26374	955	3	juice	juice	NN
26374	955	4	of	of	IN
26374	955	5	the	the	DT
26374	955	6	oranges	orange	NNS
26374	955	7	and	and	CC
26374	955	8	lemons	lemon	NNS
26374	955	9	;	;	:
26374	955	10	also	also	RB
26374	955	11	the	the	DT
26374	955	12	finest	fine	JJS
26374	955	13	of	of	IN
26374	955	14	the	the	DT
26374	955	15	pulp	pulp	NN
26374	955	16	and	and	CC
26374	955	17	the	the	DT
26374	955	18	rind	rind	NN
26374	955	19	of	of	IN
26374	955	20	1	1	CD
26374	955	21	orange	orange	NN
26374	955	22	,	,	,
26374	955	23	shredded	shred	VBN
26374	955	24	,	,	,
26374	955	25	as	as	IN
26374	955	26	for	for	IN
26374	955	27	marmalade	marmalade	NN
26374	955	28	.	.	.
26374	956	1	Boil	Boil	NNP
26374	956	2	the	the	DT
26374	956	3	figs	fig	NNS
26374	956	4	,	,	,
26374	956	5	juice	juice	NN
26374	956	6	and	and	CC
26374	956	7	rind	rind	NN
26374	956	8	for	for	IN
26374	956	9	half	half	PDT
26374	956	10	an	an	DT
26374	956	11	hour	hour	NN
26374	956	12	,	,	,
26374	956	13	then	then	RB
26374	956	14	add	add	VB
26374	956	15	1	1	CD
26374	956	16	pound	pound	NN
26374	956	17	sugar	sugar	NN
26374	956	18	to	to	IN
26374	956	19	each	each	DT
26374	956	20	2	2	CD
26374	956	21	pounds	pound	NNS
26374	956	22	of	of	IN
26374	956	23	figs	fig	NNS
26374	956	24	,	,	,
26374	956	25	and	and	CC
26374	956	26	boil	boil	VB
26374	956	27	another	another	DT
26374	956	28	half	half	JJ
26374	956	29	hour	hour	NN
26374	956	30	.	.	.
26374	957	1	Cover	cover	NN
26374	957	2	when	when	WRB
26374	957	3	hot	hot	JJ
26374	957	4	.	.	.
26374	958	1	=	=	NFP
26374	958	2	Fig	Fig	NNP
26374	958	3	Jam	Jam	NNP
26374	958	4	--	--	:
26374	958	5	No	no	UH
26374	958	6	.	.	.
26374	959	1	2.=	2.=	CD
26374	959	2	6	6	CD
26374	959	3	pounds	pound	NNS
26374	959	4	figs	fig	NNS
26374	959	5	,	,	,
26374	959	6	3	3	CD
26374	959	7	of	of	IN
26374	959	8	sugar	sugar	NN
26374	959	9	,	,	,
26374	959	10	2	2	CD
26374	959	11	lemons	lemon	NNS
26374	959	12	,	,	,
26374	959	13	sliced	slice	VBN
26374	959	14	,	,	,
26374	959	15	1/2	1/2	CD
26374	959	16	cup	cup	NN
26374	959	17	sliced	slice	VBD
26374	959	18	green	green	JJ
26374	959	19	ginger	ginger	NN
26374	959	20	root	root	NN
26374	959	21	.	.	.
26374	960	1	Boil	Boil	NNP
26374	960	2	three	three	CD
26374	960	3	hours	hour	NNS
26374	960	4	.	.	.
26374	961	1	=	=	NFP
26374	961	2	Apricot	Apricot	NNP
26374	961	3	Jam.=	Jam.=	NNP
26374	961	4	Pour	Pour	NNP
26374	961	5	boiling	boil	VBG
26374	961	6	water	water	NN
26374	961	7	on	on	IN
26374	961	8	fruit	fruit	NN
26374	961	9	;	;	:
26374	961	10	peel	peel	VB
26374	961	11	and	and	CC
26374	961	12	throw	throw	VB
26374	961	13	into	into	IN
26374	961	14	cold	cold	JJ
26374	961	15	water	water	NN
26374	961	16	.	.	.
26374	962	1	Chop	chop	VB
26374	962	2	the	the	DT
26374	962	3	blanched	blanch	VBN
26374	962	4	nuts	nut	NNS
26374	962	5	of	of	IN
26374	962	6	the	the	DT
26374	962	7	stones	stone	NNS
26374	962	8	and	and	CC
26374	962	9	add	add	VB
26374	962	10	to	to	IN
26374	962	11	the	the	DT
26374	962	12	fruit	fruit	NN
26374	962	13	(	(	-LRB-
26374	962	14	2	2	CD
26374	962	15	nuts	nut	NNS
26374	962	16	to	to	IN
26374	962	17	each	each	DT
26374	962	18	pound	pound	NN
26374	962	19	)	)	-RRB-
26374	962	20	.	.	.
26374	963	1	Cook	cook	VB
26374	963	2	half	half	PDT
26374	963	3	an	an	DT
26374	963	4	hour	hour	NN
26374	963	5	;	;	:
26374	963	6	add	add	VB
26374	963	7	3/4	3/4	CD
26374	963	8	pound	pound	NN
26374	963	9	sugar	sugar	NN
26374	963	10	to	to	IN
26374	963	11	1	1	CD
26374	963	12	of	of	IN
26374	963	13	fruit	fruit	NN
26374	963	14	,	,	,
26374	963	15	and	and	CC
26374	963	16	cook	cook	VB
26374	963	17	fifteen	fifteen	CD
26374	963	18	minutes	minute	NNS
26374	963	19	.	.	.
26374	964	1	Put	Put	VBN
26374	964	2	in	in	RP
26374	964	3	bowls	bowl	NNS
26374	964	4	or	or	CC
26374	964	5	glasses	glass	NNS
26374	964	6	,	,	,
26374	964	7	and	and	CC
26374	964	8	seal	seal	VB
26374	964	9	air	air	NN
26374	964	10	tight	tight	JJ
26374	964	11	.	.	.
26374	965	1	=	=	NFP
26374	965	2	Isabella	Isabella	NNP
26374	965	3	Grape	Grape	NNP
26374	965	4	Jam.=	Jam.=	NNP
26374	965	5	Boil	Boil	NNP
26374	965	6	grapes	grape	NNS
26374	965	7	until	until	IN
26374	965	8	tender	tender	NN
26374	965	9	,	,	,
26374	965	10	then	then	RB
26374	965	11	put	put	VB
26374	965	12	through	through	RP
26374	965	13	a	a	DT
26374	965	14	sieve	sieve	NN
26374	965	15	.	.	.
26374	966	1	Add	add	VB
26374	966	2	3/4	3/4	CD
26374	966	3	pound	pound	NN
26374	966	4	sugar	sugar	NN
26374	966	5	to	to	IN
26374	966	6	each	each	DT
26374	966	7	pound	pound	NN
26374	966	8	of	of	IN
26374	966	9	fruit	fruit	NN
26374	966	10	.	.	.
26374	967	1	Then	then	RB
26374	967	2	boil	boil	VB
26374	967	3	as	as	IN
26374	967	4	for	for	IN
26374	967	5	jelly	jelly	NNP
26374	967	6	.	.	.
26374	968	1	=	=	NFP
26374	968	2	Currant	currant	JJ
26374	968	3	Jelly.=	jelly.=	NN
26374	968	4	1	1	CD
26374	968	5	pound	pound	NN
26374	968	6	sugar	sugar	NN
26374	968	7	to	to	IN
26374	968	8	1	1	CD
26374	968	9	pint	pint	NN
26374	968	10	juice	juice	NN
26374	968	11	.	.	.
26374	969	1	Heat	heat	NN
26374	969	2	sugar	sugar	NN
26374	969	3	in	in	IN
26374	969	4	oven	oven	NNP
26374	969	5	while	while	IN
26374	969	6	the	the	DT
26374	969	7	juice	juice	NN
26374	969	8	comes	come	VBZ
26374	969	9	to	to	IN
26374	969	10	a	a	DT
26374	969	11	boil	boil	NN
26374	969	12	;	;	:
26374	969	13	add	add	VB
26374	969	14	sugar	sugar	NN
26374	969	15	,	,	,
26374	969	16	and	and	CC
26374	969	17	boil	boil	VB
26374	969	18	four	four	CD
26374	969	19	or	or	CC
26374	969	20	five	five	CD
26374	969	21	minutes	minute	NNS
26374	969	22	.	.	.
26374	970	1	=	=	NFP
26374	970	2	Pineapple	Pineapple	NNP
26374	970	3	Preserve.=	Preserve.=	NNP
26374	970	4	Pare	Pare	NNP
26374	970	5	and	and	CC
26374	970	6	grate	grate	VB
26374	970	7	pineapples	pineapple	NNS
26374	970	8	,	,	,
26374	970	9	3/4	3/4	CD
26374	970	10	pound	pound	NN
26374	970	11	sugar	sugar	NN
26374	970	12	to	to	IN
26374	970	13	1	1	CD
26374	970	14	pound	pound	NN
26374	970	15	fruit	fruit	NN
26374	970	16	.	.	.
26374	971	1	Put	put	VB
26374	971	2	fruit	fruit	NN
26374	971	3	and	and	CC
26374	971	4	sugar	sugar	NN
26374	971	5	on	on	IN
26374	971	6	together	together	RB
26374	971	7	,	,	,
26374	971	8	and	and	CC
26374	971	9	when	when	WRB
26374	971	10	it	-PRON-	PRP
26374	971	11	comes	come	VBZ
26374	971	12	to	to	IN
26374	971	13	a	a	DT
26374	971	14	boil	boil	NN
26374	971	15	let	let	VB
26374	971	16	it	-PRON-	PRP
26374	971	17	cook	cook	VB
26374	971	18	twenty	twenty	CD
26374	971	19	minutes	minute	NNS
26374	971	20	.	.	.
26374	972	1	=	=	NFP
26374	972	2	Preserved	Preserved	NNP
26374	972	3	Grapes.=	Grapes.=	NNP
26374	972	4	Eight	eight	CD
26374	972	5	pounds	pound	NNS
26374	972	6	will	will	MD
26374	972	7	make	make	VB
26374	972	8	one	one	CD
26374	972	9	dozen	dozen	NN
26374	972	10	and	and	CC
26374	972	11	a	a	DT
26374	972	12	half	half	NN
26374	972	13	tumblers	tumbler	NNS
26374	972	14	.	.	.
26374	973	1	To	to	IN
26374	973	2	the	the	DT
26374	973	3	grapes	grape	NNS
26374	973	4	put	put	VBD
26374	973	5	an	an	DT
26374	973	6	equal	equal	JJ
26374	973	7	weight	weight	NN
26374	973	8	of	of	IN
26374	973	9	sugar	sugar	NN
26374	973	10	;	;	:
26374	973	11	then	then	RB
26374	973	12	squeeze	squeeze	VB
26374	973	13	the	the	DT
26374	973	14	pulp	pulp	NN
26374	973	15	from	from	IN
26374	973	16	the	the	DT
26374	973	17	skin	skin	NN
26374	973	18	.	.	.
26374	974	1	Cook	cook	VB
26374	974	2	the	the	DT
26374	974	3	pulp	pulp	NN
26374	974	4	a	a	DT
26374	974	5	few	few	JJ
26374	974	6	minutes	minute	NNS
26374	974	7	and	and	CC
26374	974	8	rub	rub	VB
26374	974	9	through	through	RP
26374	974	10	a	a	DT
26374	974	11	wine	wine	NN
26374	974	12	sieve	sieve	VB
26374	974	13	to	to	TO
26374	974	14	separate	separate	VB
26374	974	15	the	the	DT
26374	974	16	seeds	seed	NNS
26374	974	17	.	.	.
26374	975	1	Cook	cook	NN
26374	975	2	skins	skin	NNS
26374	975	3	in	in	IN
26374	975	4	the	the	DT
26374	975	5	same	same	JJ
26374	975	6	water	water	NN
26374	975	7	until	until	IN
26374	975	8	soft	soft	JJ
26374	975	9	(	(	-LRB-
26374	975	10	if	if	IN
26374	975	11	you	-PRON-	PRP
26374	975	12	have	have	VBP
26374	975	13	no	no	DT
26374	975	14	water	water	NN
26374	975	15	left	leave	VBN
26374	975	16	in	in	IN
26374	975	17	the	the	DT
26374	975	18	kettle	kettle	NN
26374	975	19	,	,	,
26374	975	20	add	add	VB
26374	975	21	some	some	DT
26374	975	22	)	)	-RRB-
26374	975	23	;	;	:
26374	975	24	skim	skim	VB
26374	975	25	them	-PRON-	PRP
26374	975	26	out	out	RP
26374	975	27	and	and	CC
26374	975	28	put	put	VBD
26374	975	29	in	in	IN
26374	975	30	sugar	sugar	NN
26374	975	31	.	.	.
26374	976	1	When	when	WRB
26374	976	2	it	-PRON-	PRP
26374	976	3	begins	begin	VBZ
26374	976	4	to	to	TO
26374	976	5	cook	cook	VB
26374	976	6	put	put	VBN
26374	976	7	in	in	IN
26374	976	8	pulp	pulp	NN
26374	976	9	and	and	CC
26374	976	10	skins	skin	NNS
26374	976	11	,	,	,
26374	976	12	and	and	CC
26374	976	13	cook	cook	VB
26374	976	14	slowly	slowly	RB
26374	976	15	until	until	IN
26374	976	16	they	-PRON-	PRP
26374	976	17	jelly	jelly	RB
26374	976	18	.	.	.
26374	977	1	It	-PRON-	PRP
26374	977	2	should	should	MD
26374	977	3	form	form	VB
26374	977	4	a	a	DT
26374	977	5	moderately	moderately	RB
26374	977	6	stiff	stiff	JJ
26374	977	7	jelly	jelly	NN
26374	977	8	.	.	.
26374	978	1	=	=	NFP
26374	978	2	Brandy	brandy	NN
26374	978	3	Peaches.=	Peaches.=	NNP
26374	978	4	If	if	IN
26374	978	5	possible	possible	JJ
26374	978	6	procure	procure	NN
26374	978	7	"	"	``
26374	978	8	Morris	Morris	NNP
26374	978	9	White	White	NNP
26374	978	10	"	"	''
26374	978	11	peaches	peach	NNS
26374	978	12	.	.	.
26374	979	1	Peel	peel	VB
26374	979	2	very	very	RB
26374	979	3	carefully	carefully	RB
26374	979	4	and	and	CC
26374	979	5	throw	throw	VB
26374	979	6	into	into	IN
26374	979	7	cold	cold	JJ
26374	979	8	water	water	NN
26374	979	9	to	to	TO
26374	979	10	keep	keep	VB
26374	979	11	them	-PRON-	PRP
26374	979	12	white	white	JJ
26374	979	13	.	.	.
26374	980	1	To	to	IN
26374	980	2	6	6	CD
26374	980	3	pounds	pound	NNS
26374	980	4	of	of	IN
26374	980	5	fruit	fruit	NN
26374	980	6	allow	allow	VBP
26374	980	7	the	the	DT
26374	980	8	same	same	JJ
26374	980	9	weight	weight	NN
26374	980	10	of	of	IN
26374	980	11	sugar	sugar	NN
26374	980	12	;	;	:
26374	980	13	make	make	VB
26374	980	14	a	a	DT
26374	980	15	syrup	syrup	NN
26374	980	16	of	of	IN
26374	980	17	2	2	CD
26374	980	18	pounds	pound	NNS
26374	980	19	of	of	IN
26374	980	20	the	the	DT
26374	980	21	sugar	sugar	NN
26374	980	22	and	and	CC
26374	980	23	cook	cook	VB
26374	980	24	peaches	peach	NNS
26374	980	25	very	very	RB
26374	980	26	slowly	slowly	RB
26374	980	27	until	until	IN
26374	980	28	tender	tender	NN
26374	980	29	.	.	.
26374	981	1	Lay	lay	VB
26374	981	2	them	-PRON-	PRP
26374	981	3	on	on	IN
26374	981	4	a	a	DT
26374	981	5	platter	platter	NN
26374	981	6	to	to	TO
26374	981	7	cool	cool	JJ
26374	981	8	.	.	.
26374	982	1	Then	then	RB
26374	982	2	add	add	VB
26374	982	3	the	the	DT
26374	982	4	remainder	remainder	NN
26374	982	5	of	of	IN
26374	982	6	the	the	DT
26374	982	7	sugar	sugar	NN
26374	982	8	and	and	CC
26374	982	9	make	make	VB
26374	982	10	a	a	DT
26374	982	11	rich	rich	JJ
26374	982	12	syrup	syrup	NN
26374	982	13	;	;	:
26374	982	14	remove	remove	VB
26374	982	15	from	from	IN
26374	982	16	fire	fire	NN
26374	982	17	and	and	CC
26374	982	18	let	let	VB
26374	982	19	it	-PRON-	PRP
26374	982	20	cool	cool	VB
26374	982	21	a	a	DT
26374	982	22	little	little	JJ
26374	982	23	.	.	.
26374	983	1	Place	place	VB
26374	983	2	the	the	DT
26374	983	3	peaches	peach	NNS
26374	983	4	in	in	IN
26374	983	5	jars	jar	NNS
26374	983	6	.	.	.
26374	984	1	To	to	IN
26374	984	2	every	every	DT
26374	984	3	2	2	CD
26374	984	4	cups	cup	NNS
26374	984	5	of	of	IN
26374	984	6	syrup	syrup	NN
26374	984	7	add	add	VBP
26374	984	8	1	1	CD
26374	984	9	of	of	IN
26374	984	10	perfectly	perfectly	RB
26374	984	11	white	white	JJ
26374	984	12	brandy	brandy	NN
26374	984	13	,	,	,
26374	984	14	and	and	CC
26374	984	15	pour	pour	VB
26374	984	16	over	over	IN
26374	984	17	the	the	DT
26374	984	18	peaches	peach	NNS
26374	984	19	.	.	.
26374	985	1	[	[	-LRB-
26374	985	2	Illustration	illustration	NN
26374	985	3	]	]	-RRB-
26374	985	4	PICKLES	pickle	NNS
26374	985	5	.	.	.
26374	986	1	=	=	NFP
26374	986	2	Cucumber	cucumber	NN
26374	986	3	Catsup.=	catsup.=	CD
26374	986	4	3	3	CD
26374	986	5	medium	medium	NN
26374	986	6	-	-	HYPH
26374	986	7	sized	sized	JJ
26374	986	8	cucumbers	cucumber	NNS
26374	986	9	grated	grate	VBD
26374	986	10	,	,	,
26374	986	11	but	but	CC
26374	986	12	not	not	RB
26374	986	13	peeled	peel	VBN
26374	986	14	,	,	,
26374	986	15	1	1	CD
26374	986	16	large	large	JJ
26374	986	17	onion	onion	NN
26374	986	18	grated	grate	VBD
26374	986	19	,	,	,
26374	986	20	1	1	CD
26374	986	21	tablespoon	tablespoon	NN
26374	986	22	salt	salt	NN
26374	986	23	,	,	,
26374	986	24	3	3	CD
26374	986	25	teaspoons	teaspoon	NNS
26374	986	26	white	white	JJ
26374	986	27	pepper	pepper	NN
26374	986	28	,	,	,
26374	986	29	1	1	CD
26374	986	30	tablespoon	tablespoon	NN
26374	986	31	grated	grate	VBD
26374	986	32	horse	horse	NN
26374	986	33	radish	radish	NN
26374	986	34	,	,	,
26374	986	35	1	1	CD
26374	986	36	pint	pint	NN
26374	986	37	vinegar	vinegar	NN
26374	986	38	.	.	.
26374	987	1	Bottle	bottle	VB
26374	987	2	for	for	IN
26374	987	3	use	use	NN
26374	987	4	.	.	.
26374	988	1	=	=	NFP
26374	988	2	Tomato	Tomato	NNP
26374	988	3	Catsup	Catsup	NNP
26374	988	4	--	--	:
26374	988	5	No	no	UH
26374	988	6	.	.	.
26374	989	1	1.=	1.=	NN
26374	989	2	1	1	CD
26374	989	3	gallon	gallon	NN
26374	989	4	tomatoes	tomato	NNS
26374	989	5	strained	strain	VBD
26374	989	6	through	through	IN
26374	989	7	a	a	DT
26374	989	8	sieve	sieve	NN
26374	989	9	,	,	,
26374	989	10	3	3	CD
26374	989	11	tablespoons	tablespoon	NNS
26374	989	12	salt	salt	NN
26374	989	13	,	,	,
26374	989	14	3	3	CD
26374	989	15	of	of	IN
26374	989	16	ground	ground	NN
26374	989	17	mustard	mustard	NN
26374	989	18	,	,	,
26374	989	19	1	1	CD
26374	989	20	of	of	IN
26374	989	21	allspice	allspice	NN
26374	989	22	,	,	,
26374	989	23	1	1	CD
26374	989	24	of	of	IN
26374	989	25	cloves	clove	NNS
26374	989	26	,	,	,
26374	989	27	1	1	CD
26374	989	28	of	of	IN
26374	989	29	red	red	JJ
26374	989	30	pepper	pepper	NN
26374	989	31	.	.	.
26374	990	1	Simmer	Simmer	NNP
26374	990	2	slowly	slowly	RB
26374	990	3	three	three	CD
26374	990	4	or	or	CC
26374	990	5	four	four	CD
26374	990	6	hours	hour	NNS
26374	990	7	.	.	.
26374	991	1	Let	let	VB
26374	991	2	cool	cool	JJ
26374	991	3	,	,	,
26374	991	4	then	then	RB
26374	991	5	add	add	VB
26374	991	6	1	1	CD
26374	991	7	pint	pint	NN
26374	991	8	of	of	IN
26374	991	9	vinegar	vinegar	NN
26374	991	10	and	and	CC
26374	991	11	1	1	CD
26374	991	12	bottle	bottle	NN
26374	991	13	brandy	brandy	NN
26374	991	14	.	.	.
26374	992	1	Bottle	bottle	VB
26374	992	2	and	and	CC
26374	992	3	seal	seal	VB
26374	992	4	tight	tight	RB
26374	992	5	.	.	.
26374	993	1	=	=	NFP
26374	993	2	Tomato	Tomato	NNP
26374	993	3	Catsup	Catsup	NNP
26374	993	4	--	--	:
26374	993	5	No	no	UH
26374	993	6	.	.	.
26374	994	1	2.=	2.=	CD
26374	994	2	2	2	CD
26374	994	3	quarts	quart	NNS
26374	994	4	skinned	skin	VBD
26374	994	5	tomatoes	tomato	NNS
26374	994	6	,	,	,
26374	994	7	2	2	CD
26374	994	8	tablespoons	tablespoon	NNS
26374	994	9	salt	salt	NN
26374	994	10	,	,	,
26374	994	11	2	2	CD
26374	994	12	of	of	IN
26374	994	13	black	black	JJ
26374	994	14	pepper	pepper	NN
26374	994	15	,	,	,
26374	994	16	1	1	CD
26374	994	17	of	of	IN
26374	994	18	allspice	allspice	NN
26374	994	19	,	,	,
26374	994	20	4	4	CD
26374	994	21	pods	pod	NNS
26374	994	22	red	red	JJ
26374	994	23	pepper	pepper	NN
26374	994	24	or	or	CC
26374	994	25	a	a	DT
26374	994	26	little	little	JJ
26374	994	27	cayenne	cayenne	NN
26374	994	28	,	,	,
26374	994	29	2	2	CD
26374	994	30	tablespoons	tablespoon	NNS
26374	994	31	mustard	mustard	NN
26374	994	32	.	.	.
26374	995	1	Mix	mix	VB
26374	995	2	and	and	CC
26374	995	3	rub	rub	VB
26374	995	4	these	these	DT
26374	995	5	thoroughly	thoroughly	RB
26374	995	6	together	together	RB
26374	995	7	,	,	,
26374	995	8	and	and	CC
26374	995	9	stew	stew	VB
26374	995	10	them	-PRON-	PRP
26374	995	11	slowly	slowly	RB
26374	995	12	in	in	IN
26374	995	13	1	1	CD
26374	995	14	pint	pint	NN
26374	995	15	of	of	IN
26374	995	16	vinegar	vinegar	NN
26374	995	17	three	three	CD
26374	995	18	hours	hour	NNS
26374	995	19	.	.	.
26374	996	1	Then	then	RB
26374	996	2	strain	strain	VB
26374	996	3	the	the	DT
26374	996	4	liquor	liquor	NN
26374	996	5	through	through	IN
26374	996	6	a	a	DT
26374	996	7	sieve	sieve	NN
26374	996	8	and	and	CC
26374	996	9	simmer	simmer	VB
26374	996	10	it	-PRON-	PRP
26374	996	11	down	down	RP
26374	996	12	to	to	IN
26374	996	13	one	one	CD
26374	996	14	quart	quart	NN
26374	996	15	of	of	IN
26374	996	16	catsup	catsup	NN
26374	996	17	.	.	.
26374	997	1	Bottle	bottle	NN
26374	997	2	and	and	CC
26374	997	3	cork	cork	NN
26374	997	4	tight	tight	RB
26374	997	5	.	.	.
26374	998	1	=	=	NFP
26374	998	2	Cucumber	Cucumber	NNP
26374	998	3	Pickles.=	Pickles.=	NNP
26374	998	4	Soak	soak	VB
26374	998	5	the	the	DT
26374	998	6	cucumbers	cucumber	NNS
26374	998	7	in	in	IN
26374	998	8	strong	strong	JJ
26374	998	9	brine	brine	NN
26374	998	10	over	over	IN
26374	998	11	night	night	NN
26374	998	12	;	;	:
26374	998	13	in	in	IN
26374	998	14	the	the	DT
26374	998	15	morning	morning	NN
26374	998	16	scald	scald	NN
26374	998	17	a	a	DT
26374	998	18	few	few	JJ
26374	998	19	at	at	IN
26374	998	20	a	a	DT
26374	998	21	time	time	NN
26374	998	22	in	in	IN
26374	998	23	a	a	DT
26374	998	24	little	little	JJ
26374	998	25	vinegar	vinegar	NN
26374	998	26	,	,	,
26374	998	27	covering	cover	VBG
26374	998	28	tight	tight	RB
26374	998	29	and	and	CC
26374	998	30	stirring	stirring	NN
26374	998	31	often	often	RB
26374	998	32	.	.	.
26374	999	1	As	as	IN
26374	999	2	they	-PRON-	PRP
26374	999	3	are	be	VBP
26374	999	4	done	do	VBN
26374	999	5	,	,	,
26374	999	6	put	put	VBN
26374	999	7	in	in	IN
26374	999	8	bottles	bottle	NNS
26374	999	9	,	,	,
26374	999	10	with	with	IN
26374	999	11	one	one	CD
26374	999	12	or	or	CC
26374	999	13	two	two	CD
26374	999	14	peppers	pepper	NNS
26374	999	15	in	in	IN
26374	999	16	each	each	DT
26374	999	17	one	one	NN
26374	999	18	,	,	,
26374	999	19	and	and	CC
26374	999	20	pour	pour	VB
26374	999	21	over	over	IN
26374	999	22	the	the	DT
26374	999	23	following	follow	VBG
26374	999	24	scalding	scalding	NN
26374	999	25	vinegar	vinegar	NN
26374	999	26	and	and	CC
26374	999	27	seal	seal	NN
26374	999	28	:	:	:
26374	999	29	To	to	IN
26374	999	30	3	3	CD
26374	999	31	quarts	quart	NNS
26374	999	32	of	of	IN
26374	999	33	vinegar	vinegar	NN
26374	999	34	add	add	NNP
26374	999	35	4	4	CD
26374	999	36	cups	cup	NNS
26374	999	37	of	of	IN
26374	999	38	sugar	sugar	NN
26374	999	39	,	,	,
26374	999	40	1	1	CD
26374	999	41	handful	handful	NN
26374	999	42	of	of	IN
26374	999	43	white	white	NNP
26374	999	44	mustard	mustard	NN
26374	999	45	seed	seed	NN
26374	999	46	,	,	,
26374	999	47	1	1	CD
26374	999	48	of	of	IN
26374	999	49	stick	stick	NNP
26374	999	50	cinnamon	cinnamon	NNP
26374	999	51	,	,	,
26374	999	52	half	half	PDT
26374	999	53	the	the	DT
26374	999	54	quantity	quantity	NN
26374	999	55	of	of	IN
26374	999	56	whole	whole	JJ
26374	999	57	cloves	clove	NNS
26374	999	58	,	,	,
26374	999	59	and	and	CC
26374	999	60	a	a	DT
26374	999	61	small	small	JJ
26374	999	62	piece	piece	NN
26374	999	63	of	of	IN
26374	999	64	alum	alum	NN
26374	999	65	.	.	.
26374	1000	1	=	=	NFP
26374	1000	2	Sweet	Sweet	NNP
26374	1000	3	Pickled	Pickled	NNP
26374	1000	4	Figs.=	figs.=	CD
26374	1000	5	To	to	IN
26374	1000	6	7	7	CD
26374	1000	7	pounds	pound	NNS
26374	1000	8	of	of	IN
26374	1000	9	ripe	ripe	JJ
26374	1000	10	figs	fig	NNS
26374	1000	11	make	make	VBP
26374	1000	12	a	a	DT
26374	1000	13	syrup	syrup	NN
26374	1000	14	of	of	IN
26374	1000	15	3	3	CD
26374	1000	16	pounds	pound	NNS
26374	1000	17	sugar	sugar	NN
26374	1000	18	,	,	,
26374	1000	19	1	1	CD
26374	1000	20	quart	quart	NN
26374	1000	21	vinegar	vinegar	NN
26374	1000	22	,	,	,
26374	1000	23	a	a	DT
26374	1000	24	small	small	JJ
26374	1000	25	handful	handful	NN
26374	1000	26	of	of	IN
26374	1000	27	whole	whole	JJ
26374	1000	28	cloves	clove	NNS
26374	1000	29	,	,	,
26374	1000	30	and	and	CC
26374	1000	31	boil	boil	VB
26374	1000	32	five	five	CD
26374	1000	33	minutes	minute	NNS
26374	1000	34	.	.	.
26374	1001	1	Remove	remove	VB
26374	1001	2	and	and	CC
26374	1001	3	set	set	VB
26374	1001	4	away	away	RB
26374	1001	5	to	to	IN
26374	1001	6	cool	cool	JJ
26374	1001	7	.	.	.
26374	1002	1	The	the	DT
26374	1002	2	second	second	JJ
26374	1002	3	day	day	NN
26374	1002	4	the	the	DT
26374	1002	5	syrup	syrup	NN
26374	1002	6	must	must	MD
26374	1002	7	be	be	VB
26374	1002	8	drained	drain	VBN
26374	1002	9	off	off	RP
26374	1002	10	and	and	CC
26374	1002	11	poured	pour	VBD
26374	1002	12	over	over	RP
26374	1002	13	figs	fig	NNS
26374	1002	14	boiling	boil	VBG
26374	1002	15	hot	hot	RB
26374	1002	16	;	;	:
26374	1002	17	let	let	VB
26374	1002	18	them	-PRON-	PRP
26374	1002	19	stand	stand	VB
26374	1002	20	two	two	CD
26374	1002	21	days	day	NNS
26374	1002	22	more	more	RBR
26374	1002	23	,	,	,
26374	1002	24	drain	drain	VB
26374	1002	25	off	off	RP
26374	1002	26	syrup	syrup	NN
26374	1002	27	and	and	CC
26374	1002	28	heat	heat	NN
26374	1002	29	again	again	RB
26374	1002	30	.	.	.
26374	1003	1	Just	just	RB
26374	1003	2	before	before	IN
26374	1003	3	it	-PRON-	PRP
26374	1003	4	boils	boil	VBZ
26374	1003	5	put	put	VBN
26374	1003	6	figs	fig	NNS
26374	1003	7	in	in	IN
26374	1003	8	and	and	CC
26374	1003	9	let	let	VB
26374	1003	10	all	all	DT
26374	1003	11	boil	boil	VB
26374	1003	12	up	up	RP
26374	1003	13	together	together	RB
26374	1003	14	.	.	.
26374	1004	1	Put	put	VB
26374	1004	2	in	in	IN
26374	1004	3	air	air	NN
26374	1004	4	-	-	HYPH
26374	1004	5	tight	tight	JJ
26374	1004	6	jars	jar	NNS
26374	1004	7	.	.	.
26374	1005	1	Sugar	sugar	NN
26374	1005	2	for	for	IN
26374	1005	3	sweet	sweet	JJ
26374	1005	4	pickles	pickle	NNS
26374	1005	5	should	should	MD
26374	1005	6	always	always	RB
26374	1005	7	be	be	VB
26374	1005	8	rich	rich	JJ
26374	1005	9	brown	brown	JJ
26374	1005	10	sugar	sugar	NN
26374	1005	11	.	.	.
26374	1006	1	=	=	NFP
26374	1006	2	Sweet	Sweet	NNP
26374	1006	3	Pickled	pickle	VBD
26374	1006	4	Peaches.=	Peaches.=	NNP
26374	1006	5	7	7	CD
26374	1006	6	pounds	pound	NNS
26374	1006	7	peaches	peach	NNS
26374	1006	8	,	,	,
26374	1006	9	3	3	CD
26374	1006	10	pounds	pound	NNS
26374	1006	11	brown	brown	JJ
26374	1006	12	sugar	sugar	NN
26374	1006	13	,	,	,
26374	1006	14	1	1	CD
26374	1006	15	quart	quart	NN
26374	1006	16	vinegar	vinegar	NN
26374	1006	17	,	,	,
26374	1006	18	1	1	CD
26374	1006	19	ounce	ounce	NN
26374	1006	20	cinnamon	cinnamon	NN
26374	1006	21	;	;	:
26374	1006	22	3	3	CD
26374	1006	23	cloves	clove	NNS
26374	1006	24	in	in	IN
26374	1006	25	each	each	DT
26374	1006	26	peach	peach	NN
26374	1006	27	.	.	.
26374	1007	1	Make	make	VB
26374	1007	2	the	the	DT
26374	1007	3	syrup	syrup	NN
26374	1007	4	and	and	CC
26374	1007	5	cook	cook	VB
26374	1007	6	peaches	peach	NNS
26374	1007	7	till	till	IN
26374	1007	8	tender	tender	NN
26374	1007	9	;	;	:
26374	1007	10	boil	boil	VB
26374	1007	11	down	down	RP
26374	1007	12	syrup	syrup	NN
26374	1007	13	and	and	CC
26374	1007	14	pour	pour	VB
26374	1007	15	over	over	IN
26374	1007	16	the	the	DT
26374	1007	17	peaches	peach	NNS
26374	1007	18	.	.	.
26374	1008	1	=	=	NFP
26374	1008	2	Sweet	Sweet	NNP
26374	1008	3	Tomato	Tomato	NNP
26374	1008	4	Pickle.=	pickle.=	IN
26374	1008	5	To	to	TO
26374	1008	6	8	8	CD
26374	1008	7	pounds	pound	NNS
26374	1008	8	of	of	IN
26374	1008	9	tomatoes	tomato	NNS
26374	1008	10	,	,	,
26374	1008	11	when	when	WRB
26374	1008	12	skinned	skin	VBN
26374	1008	13	and	and	CC
26374	1008	14	cut	cut	VBD
26374	1008	15	in	in	IN
26374	1008	16	pieces	piece	NNS
26374	1008	17	,	,	,
26374	1008	18	add	add	VB
26374	1008	19	4	4	CD
26374	1008	20	pounds	pound	NNS
26374	1008	21	sugar	sugar	NN
26374	1008	22	.	.	.
26374	1009	1	Boil	Boil	NNP
26374	1009	2	slowly	slowly	RB
26374	1009	3	until	until	IN
26374	1009	4	thick	thick	JJ
26374	1009	5	,	,	,
26374	1009	6	then	then	RB
26374	1009	7	add	add	VB
26374	1009	8	a	a	DT
26374	1009	9	scant	scant	JJ
26374	1009	10	quart	quart	NN
26374	1009	11	of	of	IN
26374	1009	12	vinegar	vinegar	NN
26374	1009	13	,	,	,
26374	1009	14	1	1	CD
26374	1009	15	teaspoon	teaspoon	NN
26374	1009	16	each	each	DT
26374	1009	17	of	of	IN
26374	1009	18	ground	ground	NN
26374	1009	19	mace	mace	NN
26374	1009	20	,	,	,
26374	1009	21	cloves	clove	NNS
26374	1009	22	and	and	CC
26374	1009	23	cinnamon	cinnamon	NN
26374	1009	24	,	,	,
26374	1009	25	and	and	CC
26374	1009	26	boil	boil	VB
26374	1009	27	slowly	slowly	RB
26374	1009	28	again	again	RB
26374	1009	29	until	until	IN
26374	1009	30	thick	thick	JJ
26374	1009	31	.	.	.
26374	1010	1	=	=	NFP
26374	1010	2	Watermelon	Watermelon	NNP
26374	1010	3	Pickle	Pickle	NNP
26374	1010	4	(	(	-LRB-
26374	1010	5	Sweet).=	Sweet).=	NNP
26374	1010	6	Pare	Pare	NNP
26374	1010	7	the	the	DT
26374	1010	8	melon	melon	NN
26374	1010	9	,	,	,
26374	1010	10	cutting	cut	VBG
26374	1010	11	away	away	RP
26374	1010	12	all	all	DT
26374	1010	13	of	of	IN
26374	1010	14	red	red	JJ
26374	1010	15	portion	portion	NN
26374	1010	16	;	;	,
26374	1010	17	cut	cut	VBN
26374	1010	18	in	in	IN
26374	1010	19	fancy	fancy	JJ
26374	1010	20	shapes	shape	NNS
26374	1010	21	.	.	.
26374	1011	1	Salt	salt	NN
26374	1011	2	in	in	IN
26374	1011	3	weak	weak	JJ
26374	1011	4	salt	salt	NN
26374	1011	5	and	and	CC
26374	1011	6	water	water	NN
26374	1011	7	over	over	IN
26374	1011	8	night	night	NN
26374	1011	9	.	.	.
26374	1012	1	In	in	IN
26374	1012	2	the	the	DT
26374	1012	3	morning	morning	NN
26374	1012	4	rinse	rinse	NN
26374	1012	5	in	in	IN
26374	1012	6	cold	cold	JJ
26374	1012	7	water	water	NN
26374	1012	8	;	;	:
26374	1012	9	add	add	VB
26374	1012	10	lump	lump	NN
26374	1012	11	of	of	IN
26374	1012	12	alum	alum	NN
26374	1012	13	as	as	RB
26374	1012	14	big	big	JJ
26374	1012	15	as	as	IN
26374	1012	16	a	a	DT
26374	1012	17	small	small	JJ
26374	1012	18	egg	egg	NN
26374	1012	19	to	to	TO
26374	1012	20	1	1	CD
26374	1012	21	gallon	gallon	NN
26374	1012	22	cold	cold	JJ
26374	1012	23	water	water	NN
26374	1012	24	.	.	.
26374	1013	1	Put	put	VB
26374	1013	2	the	the	DT
26374	1013	3	melon	melon	NN
26374	1013	4	in	in	IN
26374	1013	5	the	the	DT
26374	1013	6	cold	cold	JJ
26374	1013	7	water	water	NN
26374	1013	8	and	and	CC
26374	1013	9	after	after	IN
26374	1013	10	it	-PRON-	PRP
26374	1013	11	comes	come	VBZ
26374	1013	12	to	to	IN
26374	1013	13	a	a	DT
26374	1013	14	boil	boil	NN
26374	1013	15	,	,	,
26374	1013	16	boil	boil	VB
26374	1013	17	ten	ten	CD
26374	1013	18	minutes	minute	NNS
26374	1013	19	.	.	.
26374	1014	1	To	to	IN
26374	1014	2	7	7	CD
26374	1014	3	pounds	pound	NNS
26374	1014	4	melon	melon	NN
26374	1014	5	,	,	,
26374	1014	6	1	1	CD
26374	1014	7	quart	quart	NN
26374	1014	8	cider	cider	NN
26374	1014	9	vinegar	vinegar	NN
26374	1014	10	,	,	,
26374	1014	11	2	2	CD
26374	1014	12	ounces	ounce	NNS
26374	1014	13	cassia	cassia	NNP
26374	1014	14	buds	bud	NNS
26374	1014	15	or	or	CC
26374	1014	16	stick	stick	NNP
26374	1014	17	cinnamon	cinnamon	NN
26374	1014	18	,	,	,
26374	1014	19	1	1	CD
26374	1014	20	ounce	ounce	NN
26374	1014	21	cloves	clove	NNS
26374	1014	22	,	,	,
26374	1014	23	3	3	CD
26374	1014	24	pounds	pound	NNS
26374	1014	25	granulated	granulate	VBD
26374	1014	26	sugar	sugar	NN
26374	1014	27	.	.	.
26374	1015	1	Let	let	VB
26374	1015	2	this	this	DT
26374	1015	3	boil	boil	NN
26374	1015	4	,	,	,
26374	1015	5	then	then	RB
26374	1015	6	add	add	VB
26374	1015	7	fruit	fruit	NN
26374	1015	8	,	,	,
26374	1015	9	cook	cook	VB
26374	1015	10	until	until	IN
26374	1015	11	clear	clear	JJ
26374	1015	12	and	and	CC
26374	1015	13	you	-PRON-	PRP
26374	1015	14	think	think	VBP
26374	1015	15	it	-PRON-	PRP
26374	1015	16	is	be	VBZ
26374	1015	17	done	do	VBN
26374	1015	18	;	;	:
26374	1015	19	seal	seal	VB
26374	1015	20	up	up	RP
26374	1015	21	in	in	IN
26374	1015	22	jars	jar	NNS
26374	1015	23	and	and	CC
26374	1015	24	keep	keep	VB
26374	1015	25	at	at	RB
26374	1015	26	least	least	RBS
26374	1015	27	two	two	CD
26374	1015	28	weeks	week	NNS
26374	1015	29	before	before	IN
26374	1015	30	using	use	VBG
26374	1015	31	.	.	.
26374	1016	1	=	=	NFP
26374	1016	2	Oil	oil	NN
26374	1016	3	Pickles.=	Pickles.=	NNP
26374	1016	4	100	100	CD
26374	1016	5	small	small	JJ
26374	1016	6	cucumbers	cucumber	NNS
26374	1016	7	,	,	,
26374	1016	8	3	3	CD
26374	1016	9	pints	pint	VBZ
26374	1016	10	small	small	JJ
26374	1016	11	white	white	JJ
26374	1016	12	onions	onion	NNS
26374	1016	13	.	.	.
26374	1017	1	Slice	slice	VB
26374	1017	2	all	all	RB
26374	1017	3	together	together	RB
26374	1017	4	and	and	CC
26374	1017	5	put	put	VB
26374	1017	6	layers	layer	NNS
26374	1017	7	of	of	IN
26374	1017	8	cucumbers	cucumber	NNS
26374	1017	9	and	and	CC
26374	1017	10	onions	onion	NNS
26374	1017	11	,	,	,
26374	1017	12	with	with	IN
26374	1017	13	salt	salt	NN
26374	1017	14	between	between	IN
26374	1017	15	.	.	.
26374	1018	1	Let	let	VB
26374	1018	2	stand	stand	VB
26374	1018	3	two	two	CD
26374	1018	4	hours	hour	NNS
26374	1018	5	,	,	,
26374	1018	6	and	and	CC
26374	1018	7	drain	drain	VB
26374	1018	8	off	off	RP
26374	1018	9	the	the	DT
26374	1018	10	brine	brine	NN
26374	1018	11	;	;	:
26374	1018	12	then	then	RB
26374	1018	13	add	add	VB
26374	1018	14	1/4	1/4	CD
26374	1018	15	cup	cup	NN
26374	1018	16	each	each	DT
26374	1018	17	of	of	IN
26374	1018	18	white	white	JJ
26374	1018	19	mustard	mustard	NN
26374	1018	20	seed	seed	NN
26374	1018	21	,	,	,
26374	1018	22	white	white	JJ
26374	1018	23	pepper	pepper	NN
26374	1018	24	and	and	CC
26374	1018	25	celery	celery	NN
26374	1018	26	seed	seed	NN
26374	1018	27	,	,	,
26374	1018	28	2	2	CD
26374	1018	29	cups	cup	NNS
26374	1018	30	olive	olive	NN
26374	1018	31	oil	oil	NN
26374	1018	32	,	,	,
26374	1018	33	and	and	CC
26374	1018	34	alum	alum	NN
26374	1018	35	size	size	NN
26374	1018	36	of	of	IN
26374	1018	37	a	a	DT
26374	1018	38	walnut	walnut	NN
26374	1018	39	,	,	,
26374	1018	40	dissolved	dissolve	VBN
26374	1018	41	in	in	IN
26374	1018	42	vinegar	vinegar	NN
26374	1018	43	.	.	.
26374	1019	1	Cool	cool	JJ
26374	1019	2	with	with	IN
26374	1019	3	vinegar	vinegar	NN
26374	1019	4	and	and	CC
26374	1019	5	put	put	VBD
26374	1019	6	in	in	IN
26374	1019	7	jars	jar	NNS
26374	1019	8	.	.	.
26374	1020	1	=	=	NFP
26374	1020	2	Vermont	Vermont	NNP
26374	1020	3	Pickles	Pickles	NNP
26374	1020	4	(	(	-LRB-
26374	1020	5	Cucumbers).=	Cucumbers).=	NNP
26374	1020	6	The	the	DT
26374	1020	7	first	first	JJ
26374	1020	8	day	day	NN
26374	1020	9	make	make	VBP
26374	1020	10	a	a	DT
26374	1020	11	brine	brine	NN
26374	1020	12	strong	strong	JJ
26374	1020	13	enough	enough	RB
26374	1020	14	to	to	TO
26374	1020	15	bear	bear	VB
26374	1020	16	an	an	DT
26374	1020	17	egg	egg	NN
26374	1020	18	,	,	,
26374	1020	19	and	and	CC
26374	1020	20	pour	pour	VB
26374	1020	21	boiling	boil	VBG
26374	1020	22	hot	hot	JJ
26374	1020	23	on	on	IN
26374	1020	24	the	the	DT
26374	1020	25	pickles	pickle	NNS
26374	1020	26	;	;	:
26374	1020	27	cover	cover	VB
26374	1020	28	and	and	CC
26374	1020	29	let	let	VB
26374	1020	30	them	-PRON-	PRP
26374	1020	31	stand	stand	VB
26374	1020	32	twenty	twenty	CD
26374	1020	33	-	-	HYPH
26374	1020	34	four	four	CD
26374	1020	35	hours	hour	NNS
26374	1020	36	.	.	.
26374	1021	1	The	the	DT
26374	1021	2	second	second	JJ
26374	1021	3	day	day	NN
26374	1021	4	drain	drain	NN
26374	1021	5	from	from	IN
26374	1021	6	the	the	DT
26374	1021	7	brine	brine	NN
26374	1021	8	and	and	CC
26374	1021	9	make	make	VB
26374	1021	10	alum	alum	NN
26374	1021	11	water	water	NN
26374	1021	12	boiling	boil	VBG
26374	1021	13	hot	hot	JJ
26374	1021	14	to	to	TO
26374	1021	15	cover	cover	VB
26374	1021	16	them	-PRON-	PRP
26374	1021	17	well	well	RB
26374	1021	18	,	,	,
26374	1021	19	allowing	allow	VBG
26374	1021	20	a	a	DT
26374	1021	21	piece	piece	NN
26374	1021	22	of	of	IN
26374	1021	23	alum	alum	NN
26374	1021	24	the	the	DT
26374	1021	25	size	size	NN
26374	1021	26	of	of	IN
26374	1021	27	an	an	DT
26374	1021	28	egg	egg	NN
26374	1021	29	to	to	IN
26374	1021	30	every	every	DT
26374	1021	31	hundred	hundred	CD
26374	1021	32	pickles	pickle	NNS
26374	1021	33	.	.	.
26374	1022	1	Cover	cover	VB
26374	1022	2	tightly	tightly	RB
26374	1022	3	again	again	RB
26374	1022	4	for	for	IN
26374	1022	5	twenty	twenty	CD
26374	1022	6	-	-	HYPH
26374	1022	7	four	four	CD
26374	1022	8	hours	hour	NNS
26374	1022	9	.	.	.
26374	1023	1	The	the	DT
26374	1023	2	third	third	JJ
26374	1023	3	day	day	NN
26374	1023	4	drain	drain	NN
26374	1023	5	from	from	IN
26374	1023	6	the	the	DT
26374	1023	7	alum	alum	NN
26374	1023	8	water	water	NN
26374	1023	9	and	and	CC
26374	1023	10	cover	cover	VB
26374	1023	11	with	with	IN
26374	1023	12	boiling	boil	VBG
26374	1023	13	hot	hot	JJ
26374	1023	14	vinegar	vinegar	NN
26374	1023	15	,	,	,
26374	1023	16	in	in	IN
26374	1023	17	which	which	WDT
26374	1023	18	let	let	VBD
26374	1023	19	them	-PRON-	PRP
26374	1023	20	stand	stand	VB
26374	1023	21	for	for	IN
26374	1023	22	one	one	CD
26374	1023	23	week	week	NN
26374	1023	24	.	.	.
26374	1024	1	Then	then	RB
26374	1024	2	heat	heat	VB
26374	1024	3	your	-PRON-	PRP$
26374	1024	4	vinegar	vinegar	NN
26374	1024	5	boiling	boil	VBG
26374	1024	6	hot	hot	JJ
26374	1024	7	again	again	RB
26374	1024	8	,	,	,
26374	1024	9	and	and	CC
26374	1024	10	add	add	VB
26374	1024	11	the	the	DT
26374	1024	12	following	follow	VBG
26374	1024	13	spices	spice	NNS
26374	1024	14	,	,	,
26374	1024	15	etc	etc	FW
26374	1024	16	.	.	FW
26374	1024	17	,	,	,
26374	1024	18	to	to	IN
26374	1024	19	every	every	DT
26374	1024	20	hundred	hundred	CD
26374	1024	21	:	:	SYM
26374	1024	22	1	1	CD
26374	1024	23	tablespoonful	tablespoonful	JJ
26374	1024	24	cloves	clove	NNS
26374	1024	25	,	,	,
26374	1024	26	1	1	CD
26374	1024	27	of	of	IN
26374	1024	28	coriander	coriander	NN
26374	1024	29	seed	seed	NN
26374	1024	30	,	,	,
26374	1024	31	1	1	CD
26374	1024	32	of	of	IN
26374	1024	33	ginger	ginger	NN
26374	1024	34	root	root	NN
26374	1024	35	,	,	,
26374	1024	36	2	2	CD
26374	1024	37	of	of	IN
26374	1024	38	cinnamon	cinnamon	NN
26374	1024	39	,	,	,
26374	1024	40	2	2	CD
26374	1024	41	of	of	IN
26374	1024	42	celery	celery	NN
26374	1024	43	seed	seed	NN
26374	1024	44	,	,	,
26374	1024	45	2	2	CD
26374	1024	46	of	of	IN
26374	1024	47	mustard	mustard	NN
26374	1024	48	seed	seed	NN
26374	1024	49	,	,	,
26374	1024	50	2	2	CD
26374	1024	51	of	of	IN
26374	1024	52	whole	whole	JJ
26374	1024	53	pepper	pepper	NN
26374	1024	54	seed	seed	NN
26374	1024	55	,	,	,
26374	1024	56	1	1	CD
26374	1024	57	cup	cup	NN
26374	1024	58	sugar	sugar	NN
26374	1024	59	,	,	,
26374	1024	60	1	1	CD
26374	1024	61	of	of	IN
26374	1024	62	horse	horse	NN
26374	1024	63	radish	radish	NN
26374	1024	64	root	root	NN
26374	1024	65	,	,	,
26374	1024	66	sliced	slice	VBD
26374	1024	67	fine	fine	NN
26374	1024	68	.	.	.
26374	1025	1	Put	put	VB
26374	1025	2	a	a	DT
26374	1025	3	layer	layer	NN
26374	1025	4	of	of	IN
26374	1025	5	oak	oak	NN
26374	1025	6	leaves	leave	NNS
26374	1025	7	in	in	IN
26374	1025	8	the	the	DT
26374	1025	9	bottom	bottom	NN
26374	1025	10	of	of	IN
26374	1025	11	your	-PRON-	PRP$
26374	1025	12	firkin	firkin	NN
26374	1025	13	,	,	,
26374	1025	14	or	or	CC
26374	1025	15	jar	jar	NN
26374	1025	16	,	,	,
26374	1025	17	then	then	RB
26374	1025	18	a	a	DT
26374	1025	19	layer	layer	NN
26374	1025	20	of	of	IN
26374	1025	21	pickles	pickle	NNS
26374	1025	22	and	and	CC
26374	1025	23	spices	spice	NNS
26374	1025	24	,	,	,
26374	1025	25	then	then	RB
26374	1025	26	leaves	leave	VBZ
26374	1025	27	again	again	RB
26374	1025	28	,	,	,
26374	1025	29	and	and	CC
26374	1025	30	so	so	RB
26374	1025	31	on	on	RB
26374	1025	32	until	until	IN
26374	1025	33	full	full	JJ
26374	1025	34	,	,	,
26374	1025	35	covering	cover	VBG
26374	1025	36	the	the	DT
26374	1025	37	top	top	NN
26374	1025	38	with	with	IN
26374	1025	39	the	the	DT
26374	1025	40	leaves	leave	NNS
26374	1025	41	,	,	,
26374	1025	42	and	and	CC
26374	1025	43	pouring	pour	VBG
26374	1025	44	the	the	DT
26374	1025	45	boiling	boiling	NN
26374	1025	46	vinegar	vinegar	NN
26374	1025	47	over	over	IN
26374	1025	48	all	all	DT
26374	1025	49	.	.	.
26374	1026	1	They	-PRON-	PRP
26374	1026	2	will	will	MD
26374	1026	3	be	be	VB
26374	1026	4	ready	ready	JJ
26374	1026	5	to	to	TO
26374	1026	6	use	use	VB
26374	1026	7	in	in	IN
26374	1026	8	two	two	CD
26374	1026	9	weeks	week	NNS
26374	1026	10	,	,	,
26374	1026	11	and	and	CC
26374	1026	12	will	will	MD
26374	1026	13	keep	keep	VB
26374	1026	14	two	two	CD
26374	1026	15	years	year	NNS
26374	1026	16	.	.	.
26374	1027	1	The	the	DT
26374	1027	2	oak	oak	NN
26374	1027	3	leaves	leave	NNS
26374	1027	4	are	be	VBP
26374	1027	5	very	very	RB
26374	1027	6	essential	essential	JJ
26374	1027	7	for	for	IN
26374	1027	8	their	-PRON-	PRP$
26374	1027	9	astringent	astringent	JJ
26374	1027	10	qualities	quality	NNS
26374	1027	11	.	.	.
26374	1028	1	=	=	NFP
26374	1028	2	Tomato	Tomato	NNP
26374	1028	3	Soy.=	soy.=	NN
26374	1028	4	Cut	Cut	NNP
26374	1028	5	green	green	JJ
26374	1028	6	tomatoes	tomato	NNS
26374	1028	7	in	in	IN
26374	1028	8	slices	slice	NNS
26374	1028	9	,	,	,
26374	1028	10	and	and	CC
26374	1028	11	to	to	IN
26374	1028	12	every	every	DT
26374	1028	13	16	16	CD
26374	1028	14	pounds	pound	NNS
26374	1028	15	add	add	VBP
26374	1028	16	4	4	CD
26374	1028	17	quarts	quart	NNS
26374	1028	18	vinegar	vinegar	NN
26374	1028	19	,	,	,
26374	1028	20	5	5	CD
26374	1028	21	pounds	pound	NNS
26374	1028	22	sugar	sugar	NN
26374	1028	23	,	,	,
26374	1028	24	1/2	1/2	CD
26374	1028	25	pound	pound	NN
26374	1028	26	white	white	JJ
26374	1028	27	mustard	mustard	NN
26374	1028	28	seed	seed	NN
26374	1028	29	,	,	,
26374	1028	30	a	a	DT
26374	1028	31	teacup	teacup	NN
26374	1028	32	of	of	IN
26374	1028	33	flour	flour	NN
26374	1028	34	of	of	IN
26374	1028	35	mustard	mustard	NN
26374	1028	36	,	,	,
26374	1028	37	mixed	mix	VBN
26374	1028	38	with	with	IN
26374	1028	39	a	a	DT
26374	1028	40	little	little	JJ
26374	1028	41	vinegar	vinegar	NN
26374	1028	42	,	,	,
26374	1028	43	1	1	CD
26374	1028	44	-	-	SYM
26374	1028	45	1/2	1/2	CD
26374	1028	46	pound	pound	NN
26374	1028	47	onions	onion	NNS
26374	1028	48	,	,	,
26374	1028	49	cut	cut	VBD
26374	1028	50	very	very	RB
26374	1028	51	fine	fine	JJ
26374	1028	52	,	,	,
26374	1028	53	1/2	1/2	CD
26374	1028	54	ounce	ounce	NN
26374	1028	55	of	of	IN
26374	1028	56	mace	mace	NN
26374	1028	57	,	,	,
26374	1028	58	2	2	CD
26374	1028	59	of	of	IN
26374	1028	60	cinnamon	cinnamon	NN
26374	1028	61	,	,	,
26374	1028	62	1	1	CD
26374	1028	63	of	of	IN
26374	1028	64	allspice	allspice	NN
26374	1028	65	,	,	,
26374	1028	66	1/2	1/2	CD
26374	1028	67	ounce	ounce	NN
26374	1028	68	of	of	IN
26374	1028	69	cloves	clove	NNS
26374	1028	70	,	,	,
26374	1028	71	5	5	CD
26374	1028	72	of	of	IN
26374	1028	73	salt	salt	NN
26374	1028	74	,	,	,
26374	1028	75	1/4	1/4	CD
26374	1028	76	pound	pound	NN
26374	1028	77	of	of	IN
26374	1028	78	black	black	JJ
26374	1028	79	pepper	pepper	NN
26374	1028	80	,	,	,
26374	1028	81	1/4	1/4	CD
26374	1028	82	pound	pound	NN
26374	1028	83	of	of	IN
26374	1028	84	celery	celery	NN
26374	1028	85	seed	seed	NN
26374	1028	86	.	.	.
26374	1029	1	Grind	grind	VB
26374	1029	2	up	up	RP
26374	1029	3	all	all	PDT
26374	1029	4	the	the	DT
26374	1029	5	spices	spice	NNS
26374	1029	6	except	except	IN
26374	1029	7	the	the	DT
26374	1029	8	celery	celery	JJ
26374	1029	9	and	and	CC
26374	1029	10	white	white	JJ
26374	1029	11	mustard	mustard	NN
26374	1029	12	.	.	.
26374	1030	1	Put	put	VB
26374	1030	2	all	all	DT
26374	1030	3	in	in	IN
26374	1030	4	a	a	DT
26374	1030	5	kettle	kettle	NN
26374	1030	6	and	and	CC
26374	1030	7	boil	boil	VB
26374	1030	8	for	for	IN
26374	1030	9	one	one	CD
26374	1030	10	hour	hour	NN
26374	1030	11	and	and	CC
26374	1030	12	a	a	DT
26374	1030	13	half	half	NN
26374	1030	14	.	.	.
26374	1031	1	=	=	NFP
26374	1031	2	Peach	Peach	NNP
26374	1031	3	Chutney.=	Chutney.=	VBD
26374	1031	4	6	6	CD
26374	1031	5	pounds	pound	NNS
26374	1031	6	peaches	peach	NNS
26374	1031	7	,	,	,
26374	1031	8	2	2	CD
26374	1031	9	of	of	IN
26374	1031	10	sugar	sugar	NN
26374	1031	11	,	,	,
26374	1031	12	1	1	CD
26374	1031	13	of	of	IN
26374	1031	14	raisins	raisin	NNS
26374	1031	15	,	,	,
26374	1031	16	1/2	1/2	CD
26374	1031	17	of	of	IN
26374	1031	18	salt	salt	NN
26374	1031	19	,	,	,
26374	1031	20	1/2	1/2	CD
26374	1031	21	of	of	IN
26374	1031	22	green	green	JJ
26374	1031	23	ginger	ginger	NN
26374	1031	24	,	,	,
26374	1031	25	1/4	1/4	CD
26374	1031	26	of	of	IN
26374	1031	27	mustard	mustard	NN
26374	1031	28	seed	seed	NN
26374	1031	29	,	,	,
26374	1031	30	1/4	1/4	CD
26374	1031	31	of	of	IN
26374	1031	32	red	red	JJ
26374	1031	33	chilies	chilie	NNS
26374	1031	34	,	,	,
26374	1031	35	2	2	CD
26374	1031	36	quarts	quart	NNS
26374	1031	37	vinegar	vinegar	NN
26374	1031	38	.	.	.
26374	1032	1	Pare	pare	VB
26374	1032	2	and	and	CC
26374	1032	3	slice	slice	NN
26374	1032	4	peaches	peach	NNS
26374	1032	5	;	;	:
26374	1032	6	stew	stew	NN
26374	1032	7	until	until	IN
26374	1032	8	soft	soft	JJ
26374	1032	9	in	in	IN
26374	1032	10	1	1	CD
26374	1032	11	quart	quart	NN
26374	1032	12	vinegar	vinegar	NN
26374	1032	13	.	.	.
26374	1033	1	Boil	Boil	NNP
26374	1033	2	sugar	sugar	NN
26374	1033	3	and	and	CC
26374	1033	4	the	the	DT
26374	1033	5	other	other	JJ
26374	1033	6	quart	quart	NN
26374	1033	7	of	of	IN
26374	1033	8	vinegar	vinegar	NN
26374	1033	9	into	into	IN
26374	1033	10	a	a	DT
26374	1033	11	syrup	syrup	NN
26374	1033	12	;	;	:
26374	1033	13	add	add	VB
26374	1033	14	the	the	DT
26374	1033	15	seedless	seedless	NN
26374	1033	16	raisins	raisin	NNS
26374	1033	17	chopped	chop	VBN
26374	1033	18	fine	fine	RB
26374	1033	19	;	;	:
26374	1033	20	mustard	mustard	NN
26374	1033	21	seed	seed	NN
26374	1033	22	washed	wash	VBD
26374	1033	23	,	,	,
26374	1033	24	dried	dry	VBN
26374	1033	25	and	and	CC
26374	1033	26	crushed	crush	VBN
26374	1033	27	;	;	:
26374	1033	28	when	when	WRB
26374	1033	29	dry	dry	JJ
26374	1033	30	,	,	,
26374	1033	31	chopped	chop	VBN
26374	1033	32	chilies	chilie	NNS
26374	1033	33	without	without	IN
26374	1033	34	the	the	DT
26374	1033	35	seeds	seed	NNS
26374	1033	36	,	,	,
26374	1033	37	chopped	chop	VBN
26374	1033	38	ginger	ginger	NN
26374	1033	39	,	,	,
26374	1033	40	salt	salt	NN
26374	1033	41	and	and	CC
26374	1033	42	a	a	DT
26374	1033	43	little	little	JJ
26374	1033	44	garlic	garlic	NN
26374	1033	45	.	.	.
26374	1034	1	Boil	boil	VB
26374	1034	2	all	all	DT
26374	1034	3	together	together	RB
26374	1034	4	twenty	twenty	CD
26374	1034	5	minutes	minute	NNS
26374	1034	6	.	.	.
26374	1035	1	A	a	DT
26374	1035	2	very	very	RB
26374	1035	3	fine	fine	JJ
26374	1035	4	sauce	sauce	NN
26374	1035	5	.	.	.
26374	1036	1	=	=	NFP
26374	1036	2	Cucumber	cucumber	NN
26374	1036	3	Sauce.=	Sauce.=	NNP
26374	1036	4	Wash	wash	NN
26374	1036	5	3	3	CD
26374	1036	6	medium	medium	NN
26374	1036	7	-	-	HYPH
26374	1036	8	sized	sized	JJ
26374	1036	9	cucumbers	cucumber	NNS
26374	1036	10	;	;	:
26374	1036	11	grate	grate	VB
26374	1036	12	peel	peel	NN
26374	1036	13	and	and	CC
26374	1036	14	all	all	DT
26374	1036	15	and	and	CC
26374	1036	16	pour	pour	VB
26374	1036	17	off	off	RP
26374	1036	18	some	some	DT
26374	1036	19	of	of	IN
26374	1036	20	the	the	DT
26374	1036	21	extra	extra	JJ
26374	1036	22	liquid	liquid	NN
26374	1036	23	.	.	.
26374	1037	1	Add	add	NN
26374	1037	2	1	1	CD
26374	1037	3	tablespoon	tablespoon	NN
26374	1037	4	each	each	DT
26374	1037	5	of	of	IN
26374	1037	6	white	white	JJ
26374	1037	7	pepper	pepper	NN
26374	1037	8	,	,	,
26374	1037	9	salt	salt	NN
26374	1037	10	and	and	CC
26374	1037	11	horse	horse	NN
26374	1037	12	radish	radish	NN
26374	1037	13	;	;	:
26374	1037	14	lastly	lastly	RB
26374	1037	15	add	add	VB
26374	1037	16	1/2	1/2	CD
26374	1037	17	pint	pint	NN
26374	1037	18	of	of	IN
26374	1037	19	vinegar	vinegar	NN
26374	1037	20	.	.	.
26374	1038	1	This	this	DT
26374	1038	2	is	be	VBZ
26374	1038	3	very	very	RB
26374	1038	4	nice	nice	JJ
26374	1038	5	,	,	,
26374	1038	6	and	and	CC
26374	1038	7	will	will	MD
26374	1038	8	keep	keep	VB
26374	1038	9	any	any	DT
26374	1038	10	length	length	NN
26374	1038	11	of	of	IN
26374	1038	12	time	time	NN
26374	1038	13	.	.	.
26374	1039	1	[	[	-LRB-
26374	1039	2	Illustration	illustration	NN
26374	1039	3	]	]	-RRB-
26374	1039	4	GENTLEMEN	GENTLEMEN	NNP
26374	1039	5	'S	'S	NNP
26374	1039	6	CORNER	CORNER	NNP
26374	1039	7	.	.	.
26374	1040	1	=	=	NFP
26374	1040	2	Champagne	Champagne	NNP
26374	1040	3	Punch.=	Punch.=	NNP
26374	1040	4	To	to	IN
26374	1040	5	the	the	DT
26374	1040	6	juice	juice	NN
26374	1040	7	of	of	IN
26374	1040	8	20	20	CD
26374	1040	9	lemons	lemon	NNS
26374	1040	10	add	add	VBP
26374	1040	11	1	1	CD
26374	1040	12	pound	pound	NN
26374	1040	13	powdered	powder	VBN
26374	1040	14	sugar	sugar	NN
26374	1040	15	.	.	.
26374	1041	1	To	to	IN
26374	1041	2	every	every	DT
26374	1041	3	quart	quart	NN
26374	1041	4	of	of	IN
26374	1041	5	this	this	DT
26374	1041	6	solution	solution	NN
26374	1041	7	add	add	VB
26374	1041	8	1	1	CD
26374	1041	9	quart	quart	NNP
26374	1041	10	rum	rum	NN
26374	1041	11	,	,	,
26374	1041	12	1	1	CD
26374	1041	13	of	of	IN
26374	1041	14	brandy	brandy	NN
26374	1041	15	,	,	,
26374	1041	16	1	1	CD
26374	1041	17	of	of	IN
26374	1041	18	champagne	champagne	NN
26374	1041	19	.	.	.
26374	1042	1	Dilute	dilute	VB
26374	1042	2	with	with	IN
26374	1042	3	ice	ice	NN
26374	1042	4	to	to	TO
26374	1042	5	suit	suit	VB
26374	1042	6	the	the	DT
26374	1042	7	taste	taste	NN
26374	1042	8	.	.	.
26374	1043	1	This	this	DT
26374	1043	2	is	be	VBZ
26374	1043	3	extra	extra	JJ
26374	1043	4	fine	fine	JJ
26374	1043	5	.	.	.
26374	1044	1	=	=	NFP
26374	1044	2	A	a	DT
26374	1044	3	Delicious	Delicious	NNP
26374	1044	4	Punch.=	punch.=	NN
26374	1044	5	1	1	CD
26374	1044	6	bottle	bottle	NN
26374	1044	7	XXX	XXX	NNP
26374	1044	8	brandy	brandy	NN
26374	1044	9	,	,	,
26374	1044	10	1	1	CD
26374	1044	11	bottle	bottle	NN
26374	1044	12	port	port	NN
26374	1044	13	wine	wine	NN
26374	1044	14	,	,	,
26374	1044	15	1	1	CD
26374	1044	16	bottle	bottle	NN
26374	1044	17	Jamaica	Jamaica	NNP
26374	1044	18	rum	rum	NN
26374	1044	19	,	,	,
26374	1044	20	1	1	CD
26374	1044	21	bottle	bottle	NN
26374	1044	22	tea	tea	NN
26374	1044	23	(	(	-LRB-
26374	1044	24	oolong	oolong	IN
26374	1044	25	the	the	DT
26374	1044	26	best	good	JJS
26374	1044	27	)	)	-RRB-
26374	1044	28	,	,	,
26374	1044	29	juice	juice	NN
26374	1044	30	of	of	IN
26374	1044	31	8	8	CD
26374	1044	32	lemons	lemon	NNS
26374	1044	33	,	,	,
26374	1044	34	rinds	rind	NNS
26374	1044	35	of	of	IN
26374	1044	36	2	2	CD
26374	1044	37	,	,	,
26374	1044	38	1/2	1/2	CD
26374	1044	39	bottle	bottle	NN
26374	1044	40	curaçao	curaçao	NNP
26374	1044	41	,	,	,
26374	1044	42	3	3	CD
26374	1044	43	cups	cup	NNS
26374	1044	44	fine	fine	JJ
26374	1044	45	sugar	sugar	NN
26374	1044	46	,	,	,
26374	1044	47	put	put	VB
26374	1044	48	lemons	lemon	NNS
26374	1044	49	,	,	,
26374	1044	50	rinds	rind	NNS
26374	1044	51	,	,	,
26374	1044	52	sugar	sugar	NN
26374	1044	53	and	and	CC
26374	1044	54	tea	tea	NN
26374	1044	55	together	together	RB
26374	1044	56	,	,	,
26374	1044	57	and	and	CC
26374	1044	58	strain	strain	VB
26374	1044	59	;	;	:
26374	1044	60	add	add	VB
26374	1044	61	to	to	IN
26374	1044	62	the	the	DT
26374	1044	63	liquor	liquor	NN
26374	1044	64	;	;	,
26374	1044	65	bottle	bottle	NN
26374	1044	66	.	.	.
26374	1045	1	The	the	DT
26374	1045	2	above	above	JJ
26374	1045	3	is	be	VBZ
26374	1045	4	called	call	VBN
26374	1045	5	the	the	DT
26374	1045	6	stock	stock	NN
26374	1045	7	.	.	.
26374	1046	1	To	to	IN
26374	1046	2	each	each	DT
26374	1046	3	bottle	bottle	NN
26374	1046	4	of	of	IN
26374	1046	5	the	the	DT
26374	1046	6	stock	stock	NN
26374	1046	7	add	add	VBP
26374	1046	8	3	3	CD
26374	1046	9	bottles	bottle	NNS
26374	1046	10	of	of	IN
26374	1046	11	soda	soda	NN
26374	1046	12	and	and	CC
26374	1046	13	about	about	RB
26374	1046	14	5	5	CD
26374	1046	15	pounds	pound	NNS
26374	1046	16	of	of	IN
26374	1046	17	ice	ice	NN
26374	1046	18	.	.	.
26374	1047	1	Imported	import	VBN
26374	1047	2	liquors	liquor	NNS
26374	1047	3	should	should	MD
26374	1047	4	be	be	VB
26374	1047	5	used	use	VBN
26374	1047	6	.	.	.
26374	1048	1	This	this	DT
26374	1048	2	is	be	VBZ
26374	1048	3	enough	enough	JJ
26374	1048	4	for	for	IN
26374	1048	5	twenty	twenty	CD
26374	1048	6	people	people	NNS
26374	1048	7	.	.	.
26374	1049	1	=	=	NFP
26374	1049	2	Fort	Fort	NNP
26374	1049	3	McDowell	McDowell	NNP
26374	1049	4	Egg	Egg	NNP
26374	1049	5	Nog.=	Nog.=	NNP
26374	1049	6	1	1	CD
26374	1049	7	egg	egg	NN
26374	1049	8	and	and	CC
26374	1049	9	about	about	RB
26374	1049	10	1/2	1/2	CD
26374	1049	11	pint	pint	NN
26374	1049	12	of	of	IN
26374	1049	13	milk	milk	NN
26374	1049	14	to	to	IN
26374	1049	15	each	each	DT
26374	1049	16	person	person	NN
26374	1049	17	.	.	.
26374	1050	1	A	a	DT
26374	1050	2	teacup	teacup	NN
26374	1050	3	of	of	IN
26374	1050	4	sugar	sugar	NN
26374	1050	5	to	to	IN
26374	1050	6	every	every	DT
26374	1050	7	quart	quart	NN
26374	1050	8	of	of	IN
26374	1050	9	milk	milk	NN
26374	1050	10	,	,	,
26374	1050	11	and	and	CC
26374	1050	12	1/2	1/2	CD
26374	1050	13	pint	pint	NN
26374	1050	14	of	of	IN
26374	1050	15	best	good	JJS
26374	1050	16	brandy	brandy	NN
26374	1050	17	.	.	.
26374	1051	1	Beat	beat	VB
26374	1051	2	the	the	DT
26374	1051	3	yolk	yolk	NN
26374	1051	4	,	,	,
26374	1051	5	add	add	VB
26374	1051	6	the	the	DT
26374	1051	7	sugar	sugar	NN
26374	1051	8	,	,	,
26374	1051	9	and	and	CC
26374	1051	10	beat	beat	VBD
26374	1051	11	till	till	IN
26374	1051	12	it	-PRON-	PRP
26374	1051	13	is	be	VBZ
26374	1051	14	a	a	DT
26374	1051	15	froth	froth	NN
26374	1051	16	like	like	IN
26374	1051	17	cake	cake	NN
26374	1051	18	;	;	:
26374	1051	19	then	then	RB
26374	1051	20	add	add	VB
26374	1051	21	the	the	DT
26374	1051	22	brandy	brandy	NN
26374	1051	23	,	,	,
26374	1051	24	then	then	RB
26374	1051	25	the	the	DT
26374	1051	26	beaten	beat	VBN
26374	1051	27	whites	white	NNS
26374	1051	28	,	,	,
26374	1051	29	then	then	RB
26374	1051	30	the	the	DT
26374	1051	31	milk	milk	NN
26374	1051	32	.	.	.
26374	1052	1	Whipped	whip	VBN
26374	1052	2	cream	cream	NN
26374	1052	3	in	in	IN
26374	1052	4	place	place	NN
26374	1052	5	of	of	IN
26374	1052	6	the	the	DT
26374	1052	7	milk	milk	NN
26374	1052	8	is	be	VBZ
26374	1052	9	very	very	RB
26374	1052	10	nice	nice	JJ
26374	1052	11	,	,	,
26374	1052	12	or	or	CC
26374	1052	13	half	half	NN
26374	1052	14	in	in	IN
26374	1052	15	half	half	NN
26374	1052	16	.	.	.
26374	1053	1	The	the	DT
26374	1053	2	whites	white	NNS
26374	1053	3	of	of	IN
26374	1053	4	the	the	DT
26374	1053	5	eggs	egg	NNS
26374	1053	6	should	should	MD
26374	1053	7	be	be	VB
26374	1053	8	well	well	RB
26374	1053	9	beaten	beat	VBN
26374	1053	10	.	.	.
26374	1054	1	=	=	NFP
26374	1054	2	Loyal	Loyal	NNP
26374	1054	3	Legion	Legion	NNP
26374	1054	4	Punch.=	Punch.=	NNP
26374	1054	5	3	3	CD
26374	1054	6	gallons	gallon	NNS
26374	1054	7	whiskey	whiskey	NN
26374	1054	8	,	,	,
26374	1054	9	1	1	CD
26374	1054	10	pint	pint	NN
26374	1054	11	Santa	Santa	NNP
26374	1054	12	Croix	Croix	NNP
26374	1054	13	rum	rum	NN
26374	1054	14	,	,	,
26374	1054	15	1	1	CD
26374	1054	16	pint	pint	NN
26374	1054	17	cordial	cordial	NN
26374	1054	18	,	,	,
26374	1054	19	100	100	CD
26374	1054	20	limes	lime	NNS
26374	1054	21	,	,	,
26374	1054	22	1	1	CD
26374	1054	23	dozen	dozen	NN
26374	1054	24	oranges	orange	NNS
26374	1054	25	,	,	,
26374	1054	26	sliced	slice	VBN
26374	1054	27	,	,	,
26374	1054	28	1	1	CD
26374	1054	29	dozen	dozen	NN
26374	1054	30	lemons	lemon	NNS
26374	1054	31	,	,	,
26374	1054	32	sliced	slice	VBN
26374	1054	33	,	,	,
26374	1054	34	3	3	CD
26374	1054	35	cans	can	NNS
26374	1054	36	pine	pine	JJ
26374	1054	37	apples	apple	NNS
26374	1054	38	,	,	,
26374	1054	39	10	10	CD
26374	1054	40	pounds	pound	NNS
26374	1054	41	sugar	sugar	NN
26374	1054	42	,	,	,
26374	1054	43	3	3	CD
26374	1054	44	bottles	bottle	NNS
26374	1054	45	champagne	champagne	NN
26374	1054	46	(	(	-LRB-
26374	1054	47	added	add	VBN
26374	1054	48	when	when	WRB
26374	1054	49	served	serve	VBN
26374	1054	50	)	)	-RRB-
26374	1054	51	.	.	.
26374	1055	1	The	the	DT
26374	1055	2	above	above	JJ
26374	1055	3	is	be	VBZ
26374	1055	4	for	for	IN
26374	1055	5	100	100	CD
26374	1055	6	persons	person	NNS
26374	1055	7	.	.	.
26374	1056	1	Smaller	small	JJR
26374	1056	2	quantities	quantity	NNS
26374	1056	3	in	in	IN
26374	1056	4	same	same	JJ
26374	1056	5	proportion	proportion	NN
26374	1056	6	.	.	.
26374	1057	1	=	=	NFP
26374	1057	2	State	State	NNP
26374	1057	3	of	of	IN
26374	1057	4	Schuylkill	Schuylkill	NNP
26374	1057	5	Punch.=	Punch.=	NNP
26374	1057	6	(	(	-LRB-
26374	1057	7	_	_	NNP
26374	1057	8	A	A	NNP
26374	1057	9	Punch	Punch	NNP
26374	1057	10	of	of	IN
26374	1057	11	Colonial	Colonial	NNP
26374	1057	12	Days	Days	NNPS
26374	1057	13	.	.	.
26374	1057	14	_	_	NNP
26374	1057	15	)	)	-RRB-
26374	1057	16	1	1	CD
26374	1057	17	quart	quart	NN
26374	1057	18	of	of	IN
26374	1057	19	lemon	lemon	NN
26374	1057	20	or	or	CC
26374	1057	21	lime	lime	NN
26374	1057	22	juice	juice	NN
26374	1057	23	,	,	,
26374	1057	24	1	1	CD
26374	1057	25	quart	quart	NN
26374	1057	26	of	of	IN
26374	1057	27	brandy	brandy	NN
26374	1057	28	,	,	,
26374	1057	29	2	2	CD
26374	1057	30	quarts	quart	NNS
26374	1057	31	of	of	IN
26374	1057	32	Jamaica	Jamaica	NNP
26374	1057	33	rum	rum	NN
26374	1057	34	,	,	,
26374	1057	35	9	9	CD
26374	1057	36	quarts	quart	NNS
26374	1057	37	of	of	IN
26374	1057	38	water	water	NN
26374	1057	39	and	and	CC
26374	1057	40	ice	ice	NN
26374	1057	41	,	,	,
26374	1057	42	1/4	1/4	CD
26374	1057	43	pint	pint	NN
26374	1057	44	of	of	IN
26374	1057	45	peach	peach	JJ
26374	1057	46	brandy	brandy	NN
26374	1057	47	,	,	,
26374	1057	48	3	3	CD
26374	1057	49	-	-	SYM
26374	1057	50	1/2	1/2	CD
26374	1057	51	pounds	pound	NNS
26374	1057	52	of	of	IN
26374	1057	53	sugar	sugar	NN
26374	1057	54	.	.	.
26374	1058	1	Dissolve	dissolve	VB
26374	1058	2	the	the	DT
26374	1058	3	sugar	sugar	NN
26374	1058	4	in	in	IN
26374	1058	5	a	a	DT
26374	1058	6	little	little	JJ
26374	1058	7	water	water	NN
26374	1058	8	,	,	,
26374	1058	9	add	add	VB
26374	1058	10	the	the	DT
26374	1058	11	lemon	lemon	NN
26374	1058	12	juice	juice	NN
26374	1058	13	,	,	,
26374	1058	14	then	then	RB
26374	1058	15	the	the	DT
26374	1058	16	liquor	liquor	NN
26374	1058	17	and	and	CC
26374	1058	18	also	also	RB
26374	1058	19	2	2	CD
26374	1058	20	quarts	quart	NNS
26374	1058	21	of	of	IN
26374	1058	22	water	water	NN
26374	1058	23	and	and	CC
26374	1058	24	a	a	DT
26374	1058	25	large	large	JJ
26374	1058	26	piece	piece	NN
26374	1058	27	of	of	IN
26374	1058	28	ice	ice	NN
26374	1058	29	.	.	.
26374	1059	1	Let	let	VB
26374	1059	2	this	this	DT
26374	1059	3	brew	brew	VBD
26374	1059	4	two	two	CD
26374	1059	5	hours	hour	NNS
26374	1059	6	or	or	CC
26374	1059	7	more	more	JJR
26374	1059	8	.	.	.
26374	1060	1	This	this	DT
26374	1060	2	will	will	MD
26374	1060	3	make	make	VB
26374	1060	4	about	about	IN
26374	1060	5	13	13	CD
26374	1060	6	to	to	TO
26374	1060	7	15	15	CD
26374	1060	8	quarts	quart	NNS
26374	1060	9	.	.	.
26374	1061	1	Smaller	small	JJR
26374	1061	2	quantities	quantity	NNS
26374	1061	3	in	in	IN
26374	1061	4	same	same	JJ
26374	1061	5	proportion	proportion	NN
26374	1061	6	.	.	.
26374	1062	1	[	[	-LRB-
26374	1062	2	Illustration	illustration	NN
26374	1062	3	]	]	-RRB-
26374	1062	4	CANDIES	candy	NNS
26374	1062	5	AND	and	CC
26374	1062	6	NUTS	nuts	NN
26374	1062	7	.	.	.
26374	1063	1	=	=	NFP
26374	1063	2	Almond	Almond	NNP
26374	1063	3	Creams	Creams	NNP
26374	1063	4	,	,	,
26374	1063	5	Walnut	Walnut	NNP
26374	1063	6	Creams	Creams	NNP
26374	1063	7	,	,	,
26374	1063	8	Chocolate	Chocolate	NNP
26374	1063	9	Creams.=	Creams.=	NNP
26374	1063	10	To	to	IN
26374	1063	11	the	the	DT
26374	1063	12	white	white	NN
26374	1063	13	of	of	IN
26374	1063	14	1	1	CD
26374	1063	15	egg	egg	NN
26374	1063	16	add	add	VB
26374	1063	17	an	an	DT
26374	1063	18	equal	equal	JJ
26374	1063	19	quantity	quantity	NN
26374	1063	20	of	of	IN
26374	1063	21	cold	cold	JJ
26374	1063	22	water	water	NN
26374	1063	23	,	,	,
26374	1063	24	stir	stir	VBP
26374	1063	25	in	in	IN
26374	1063	26	1	1	CD
26374	1063	27	pound	pound	NN
26374	1063	28	confectioner	confectioner	NN
26374	1063	29	's	's	POS
26374	1063	30	sugar	sugar	NN
26374	1063	31	,	,	,
26374	1063	32	flavor	flavor	NN
26374	1063	33	with	with	IN
26374	1063	34	vanilla	vanilla	NN
26374	1063	35	,	,	,
26374	1063	36	and	and	CC
26374	1063	37	stir	stir	VB
26374	1063	38	with	with	IN
26374	1063	39	the	the	DT
26374	1063	40	hand	hand	NN
26374	1063	41	until	until	IN
26374	1063	42	fine	fine	NN
26374	1063	43	,	,	,
26374	1063	44	then	then	RB
26374	1063	45	mold	mold	NN
26374	1063	46	into	into	IN
26374	1063	47	small	small	JJ
26374	1063	48	balls	ball	NNS
26374	1063	49	,	,	,
26374	1063	50	and	and	CC
26374	1063	51	drop	drop	VB
26374	1063	52	into	into	IN
26374	1063	53	melted	melt	VBN
26374	1063	54	chocolate	chocolate	NN
26374	1063	55	.	.	.
26374	1064	1	For	for	IN
26374	1064	2	walnut	walnut	NNP
26374	1064	3	creams	cream	NNS
26374	1064	4	,	,	,
26374	1064	5	make	make	VB
26374	1064	6	cream	cream	NN
26374	1064	7	as	as	IN
26374	1064	8	above	above	RB
26374	1064	9	,	,	,
26374	1064	10	and	and	CC
26374	1064	11	mold	mold	NN
26374	1064	12	into	into	IN
26374	1064	13	larger	large	JJR
26374	1064	14	balls	ball	NNS
26374	1064	15	,	,	,
26374	1064	16	placing	place	VBG
26374	1064	17	1/2	1/2	CD
26374	1064	18	an	an	DT
26374	1064	19	English	English	NNP
26374	1064	20	walnut	walnut	NN
26374	1064	21	on	on	IN
26374	1064	22	either	either	DT
26374	1064	23	side	side	NN
26374	1064	24	.	.	.
26374	1065	1	Also	also	RB
26374	1065	2	,	,	,
26374	1065	3	for	for	IN
26374	1065	4	almond	almond	JJ
26374	1065	5	creams	cream	NNS
26374	1065	6	,	,	,
26374	1065	7	the	the	DT
26374	1065	8	same	same	JJ
26374	1065	9	cream	cream	NN
26374	1065	10	as	as	IN
26374	1065	11	above	above	RB
26374	1065	12	,	,	,
26374	1065	13	and	and	CC
26374	1065	14	cover	cover	VB
26374	1065	15	the	the	DT
26374	1065	16	blanched	blanch	VBN
26374	1065	17	almonds	almond	VBZ
26374	1065	18	with	with	IN
26374	1065	19	it	-PRON-	PRP
26374	1065	20	,	,	,
26374	1065	21	forming	form	VBG
26374	1065	22	them	-PRON-	PRP
26374	1065	23	into	into	IN
26374	1065	24	balls	ball	NNS
26374	1065	25	and	and	CC
26374	1065	26	rolling	roll	VBG
26374	1065	27	them	-PRON-	PRP
26374	1065	28	in	in	IN
26374	1065	29	granulated	granulate	VBN
26374	1065	30	sugar	sugar	NN
26374	1065	31	.	.	.
26374	1066	1	=	=	NFP
26374	1066	2	Chocolate	Chocolate	NNP
26374	1066	3	Creams.=	creams.=	NN
26374	1066	4	1	1	CD
26374	1066	5	cup	cup	NN
26374	1066	6	water	water	NN
26374	1066	7	to	to	IN
26374	1066	8	3	3	CD
26374	1066	9	of	of	IN
26374	1066	10	white	white	JJ
26374	1066	11	sugar	sugar	NN
26374	1066	12	,	,	,
26374	1066	13	boil	boil	VBP
26374	1066	14	till	till	IN
26374	1066	15	it	-PRON-	PRP
26374	1066	16	thickens	thicken	VBZ
26374	1066	17	when	when	WRB
26374	1066	18	dropped	drop	VBN
26374	1066	19	in	in	IN
26374	1066	20	cold	cold	JJ
26374	1066	21	water	water	NN
26374	1066	22	,	,	,
26374	1066	23	put	put	VBD
26374	1066	24	Baker	Baker	NNP
26374	1066	25	's	's	POS
26374	1066	26	unsweetened	unsweetened	JJ
26374	1066	27	chocolate	chocolate	NN
26374	1066	28	in	in	IN
26374	1066	29	a	a	DT
26374	1066	30	bowl	bowl	NN
26374	1066	31	without	without	IN
26374	1066	32	water	water	NN
26374	1066	33	,	,	,
26374	1066	34	and	and	CC
26374	1066	35	place	place	VB
26374	1066	36	it	-PRON-	PRP
26374	1066	37	in	in	IN
26374	1066	38	a	a	DT
26374	1066	39	pan	pan	NN
26374	1066	40	of	of	IN
26374	1066	41	water	water	NN
26374	1066	42	upon	upon	IN
26374	1066	43	the	the	DT
26374	1066	44	stove	stove	NN
26374	1066	45	.	.	.
26374	1067	1	When	when	WRB
26374	1067	2	the	the	DT
26374	1067	3	sugar	sugar	NN
26374	1067	4	is	be	VBZ
26374	1067	5	ready	ready	JJ
26374	1067	6	for	for	IN
26374	1067	7	removal	removal	NN
26374	1067	8	,	,	,
26374	1067	9	turn	turn	VB
26374	1067	10	it	-PRON-	PRP
26374	1067	11	upon	upon	IN
26374	1067	12	a	a	DT
26374	1067	13	marble	marble	NN
26374	1067	14	slab	slab	NN
26374	1067	15	,	,	,
26374	1067	16	stir	stir	VB
26374	1067	17	till	till	IN
26374	1067	18	it	-PRON-	PRP
26374	1067	19	becomes	become	VBZ
26374	1067	20	thick	thick	JJ
26374	1067	21	,	,	,
26374	1067	22	then	then	RB
26374	1067	23	knead	knead	VB
26374	1067	24	till	till	IN
26374	1067	25	stiff	stiff	JJ
26374	1067	26	enough	enough	RB
26374	1067	27	to	to	TO
26374	1067	28	form	form	VB
26374	1067	29	into	into	IN
26374	1067	30	balls	ball	NNS
26374	1067	31	.	.	.
26374	1068	1	Place	place	NN
26374	1068	2	on	on	IN
26374	1068	3	a	a	DT
26374	1068	4	plate	plate	NN
26374	1068	5	till	till	IN
26374	1068	6	cold	cold	JJ
26374	1068	7	.	.	.
26374	1069	1	Drop	drop	VB
26374	1069	2	the	the	DT
26374	1069	3	balls	ball	NNS
26374	1069	4	in	in	IN
26374	1069	5	the	the	DT
26374	1069	6	chocolate	chocolate	NN
26374	1069	7	,	,	,
26374	1069	8	and	and	CC
26374	1069	9	remove	remove	VB
26374	1069	10	with	with	IN
26374	1069	11	a	a	DT
26374	1069	12	fork	fork	NN
26374	1069	13	to	to	IN
26374	1069	14	a	a	DT
26374	1069	15	sheet	sheet	NN
26374	1069	16	of	of	IN
26374	1069	17	buttered	butter	VBN
26374	1069	18	paper	paper	NN
26374	1069	19	.	.	.
26374	1070	1	=	=	NFP
26374	1070	2	Chocolate	Chocolate	NNP
26374	1070	3	Caramels.=	Caramels.=	NNP
26374	1070	4	1	1	CD
26374	1070	5	cup	cup	NN
26374	1070	6	molasses	molasse	NNS
26374	1070	7	,	,	,
26374	1070	8	2	2	CD
26374	1070	9	of	of	IN
26374	1070	10	sugar	sugar	NN
26374	1070	11	,	,	,
26374	1070	12	1	1	CD
26374	1070	13	of	of	IN
26374	1070	14	milk	milk	NN
26374	1070	15	,	,	,
26374	1070	16	1/4	1/4	CD
26374	1070	17	pound	pound	NN
26374	1070	18	chocolate	chocolate	NN
26374	1070	19	.	.	.
26374	1071	1	Boil	Boil	NNP
26374	1071	2	twenty	twenty	CD
26374	1071	3	minutes	minute	NNS
26374	1071	4	.	.	.
26374	1072	1	=	=	NFP
26374	1072	2	Huyler	Huyler	NNP
26374	1072	3	's	's	POS
26374	1072	4	Caramels.=	caramels.=	NN
26374	1072	5	1/2	1/2	CD
26374	1072	6	package	package	NN
26374	1072	7	of	of	IN
26374	1072	8	Baker	Baker	NNP
26374	1072	9	's	's	POS
26374	1072	10	unsweetened	unsweetened	JJ
26374	1072	11	chocolate	chocolate	NN
26374	1072	12	,	,	,
26374	1072	13	2	2	CD
26374	1072	14	pounds	pound	NNS
26374	1072	15	brown	brown	JJ
26374	1072	16	sugar	sugar	NN
26374	1072	17	,	,	,
26374	1072	18	1	1	CD
26374	1072	19	cup	cup	NN
26374	1072	20	milk	milk	NN
26374	1072	21	,	,	,
26374	1072	22	1	1	CD
26374	1072	23	tablespoon	tablespoon	NN
26374	1072	24	butter	butter	NN
26374	1072	25	,	,	,
26374	1072	26	1	1	CD
26374	1072	27	of	of	IN
26374	1072	28	molasses	molasse	NNS
26374	1072	29	.	.	.
26374	1073	1	Boil	Boil	NNP
26374	1073	2	till	till	IN
26374	1073	3	brittle	brittle	NN
26374	1073	4	.	.	.
26374	1074	1	Pour	pour	VB
26374	1074	2	in	in	IN
26374	1074	3	pans	pan	NNS
26374	1074	4	and	and	CC
26374	1074	5	cut	cut	VBN
26374	1074	6	in	in	IN
26374	1074	7	squares	square	NNS
26374	1074	8	.	.	.
26374	1075	1	=	=	NFP
26374	1075	2	Molasses	molasse	NNS
26374	1075	3	Candy.=	Candy.=	NNP
26374	1075	4	2	2	CD
26374	1075	5	-	-	SYM
26374	1075	6	1/2	1/2	CD
26374	1075	7	cups	cup	NNS
26374	1075	8	molasses	molasse	NNS
26374	1075	9	,	,	,
26374	1075	10	1	1	CD
26374	1075	11	of	of	IN
26374	1075	12	sugar	sugar	NN
26374	1075	13	,	,	,
26374	1075	14	1	1	CD
26374	1075	15	tablespoon	tablespoon	NN
26374	1075	16	vinegar	vinegar	NN
26374	1075	17	,	,	,
26374	1075	18	a	a	DT
26374	1075	19	piece	piece	NN
26374	1075	20	of	of	IN
26374	1075	21	butter	butter	NN
26374	1075	22	the	the	DT
26374	1075	23	size	size	NN
26374	1075	24	of	of	IN
26374	1075	25	a	a	DT
26374	1075	26	walnut	walnut	NN
26374	1075	27	.	.	.
26374	1076	1	Boil	Boil	NNP
26374	1076	2	twenty	twenty	CD
26374	1076	3	minutes	minute	NNS
26374	1076	4	briskly	briskly	RB
26374	1076	5	and	and	CC
26374	1076	6	constantly	constantly	RB
26374	1076	7	,	,	,
26374	1076	8	stirring	stir	VBG
26374	1076	9	it	-PRON-	PRP
26374	1076	10	all	all	PDT
26374	1076	11	the	the	DT
26374	1076	12	time	time	NN
26374	1076	13	.	.	.
26374	1077	1	Pull	pull	VB
26374	1077	2	until	until	IN
26374	1077	3	white	white	NN
26374	1077	4	.	.	.
26374	1078	1	=	=	NFP
26374	1078	2	Cocoanut	Cocoanut	NNP
26374	1078	3	Candy.=	candy.=	NN
26374	1078	4	1/2	1/2	CD
26374	1078	5	pound	pound	NN
26374	1078	6	sugar	sugar	NN
26374	1078	7	,	,	,
26374	1078	8	2	2	CD
26374	1078	9	tablespoons	tablespoon	NNS
26374	1078	10	water	water	NN
26374	1078	11	,	,	,
26374	1078	12	boil	boil	NN
26374	1078	13	,	,	,
26374	1078	14	1/2	1/2	CD
26374	1078	15	pound	pound	NN
26374	1078	16	grated	grate	VBD
26374	1078	17	cocoanut	cocoanut	NN
26374	1078	18	.	.	.
26374	1079	1	Stir	stir	VB
26374	1079	2	till	till	IN
26374	1079	3	boiled	boil	VBN
26374	1079	4	to	to	IN
26374	1079	5	a	a	DT
26374	1079	6	flake	flake	NN
26374	1079	7	.	.	.
26374	1080	1	Put	put	VB
26374	1080	2	in	in	RP
26374	1080	3	buttered	butter	VBN
26374	1080	4	tins	tin	NNS
26374	1080	5	,	,	,
26374	1080	6	and	and	CC
26374	1080	7	cut	cut	VBN
26374	1080	8	in	in	IN
26374	1080	9	squares	square	NNS
26374	1080	10	,	,	,
26374	1080	11	when	when	WRB
26374	1080	12	cold	cold	JJ
26374	1080	13	.	.	.
26374	1081	1	=	=	NFP
26374	1081	2	Cream	cream	NN
26374	1081	3	Candy.=	Candy.=	VBD
26374	1081	4	1	1	CD
26374	1081	5	pint	pint	NN
26374	1081	6	granulated	granulate	VBD
26374	1081	7	sugar	sugar	NN
26374	1081	8	,	,	,
26374	1081	9	1/2	1/2	CD
26374	1081	10	pint	pint	NN
26374	1081	11	water	water	NN
26374	1081	12	,	,	,
26374	1081	13	1	1	CD
26374	1081	14	tablespoon	tablespoon	NN
26374	1081	15	vinegar	vinegar	NN
26374	1081	16	.	.	.
26374	1082	1	Boil	Boil	NNP
26374	1082	2	as	as	IN
26374	1082	3	molasses	molasse	NNS
26374	1082	4	candy	candy	NN
26374	1082	5	,	,	,
26374	1082	6	but	but	CC
26374	1082	7	do	do	VBP
26374	1082	8	not	not	RB
26374	1082	9	stir	stir	VB
26374	1082	10	.	.	.
26374	1083	1	Work	work	VB
26374	1083	2	in	in	IN
26374	1083	3	vanilla	vanilla	NN
26374	1083	4	as	as	IN
26374	1083	5	you	-PRON-	PRP
26374	1083	6	pull	pull	VBP
26374	1083	7	it	-PRON-	PRP
26374	1083	8	.	.	.
26374	1084	1	=	=	NFP
26374	1084	2	Nut	Nut	NNP
26374	1084	3	Candy.=	candy.=	NN
26374	1084	4	2	2	CD
26374	1084	5	cups	cup	NNS
26374	1084	6	sugar	sugar	NN
26374	1084	7	,	,	,
26374	1084	8	1/2	1/2	CD
26374	1084	9	cup	cup	NN
26374	1084	10	milk	milk	NN
26374	1084	11	.	.	.
26374	1085	1	Boil	Boil	NNP
26374	1085	2	ten	ten	CD
26374	1085	3	minutes	minute	NNS
26374	1085	4	,	,	,
26374	1085	5	then	then	RB
26374	1085	6	beat	beat	VB
26374	1085	7	till	till	IN
26374	1085	8	white	white	JJ
26374	1085	9	,	,	,
26374	1085	10	adding	add	VBG
26374	1085	11	nuts	nut	NNS
26374	1085	12	and	and	CC
26374	1085	13	vanilla	vanilla	NN
26374	1085	14	.	.	.
26374	1086	1	Spread	spread	VB
26374	1086	2	on	on	IN
26374	1086	3	tins	tin	NNS
26374	1086	4	to	to	TO
26374	1086	5	cool	cool	VB
26374	1086	6	.	.	.
26374	1087	1	Cut	cut	NN
26374	1087	2	in	in	IN
26374	1087	3	squares	square	NNS
26374	1087	4	.	.	.
26374	1088	1	=	=	NFP
26374	1088	2	Peppermints.=	Peppermints.=	NNP
26374	1088	3	3	3	CD
26374	1088	4	cups	cup	NNS
26374	1088	5	sugar	sugar	NN
26374	1088	6	,	,	,
26374	1088	7	3/4	3/4	CD
26374	1088	8	cup	cup	NN
26374	1088	9	butter	butter	NN
26374	1088	10	.	.	.
26374	1089	1	Boil	boil	VB
26374	1089	2	together	together	RB
26374	1089	3	seven	seven	CD
26374	1089	4	or	or	CC
26374	1089	5	eight	eight	CD
26374	1089	6	minutes	minute	NNS
26374	1089	7	.	.	.
26374	1090	1	Remove	remove	VB
26374	1090	2	from	from	IN
26374	1090	3	the	the	DT
26374	1090	4	fire	fire	NN
26374	1090	5	,	,	,
26374	1090	6	and	and	CC
26374	1090	7	stir	stir	VBP
26374	1090	8	in	in	IN
26374	1090	9	1/8	1/8	CD
26374	1090	10	teaspoon	teaspoon	NN
26374	1090	11	cream	cream	NN
26374	1090	12	tartar	tartar	NN
26374	1090	13	,	,	,
26374	1090	14	1/4	1/4	CD
26374	1090	15	drachm	drachm	NN
26374	1090	16	of	of	IN
26374	1090	17	oil	oil	NN
26374	1090	18	of	of	IN
26374	1090	19	peppermint	peppermint	NN
26374	1090	20	.	.	.
26374	1091	1	Beat	beat	VB
26374	1091	2	until	until	IN
26374	1091	3	cool	cool	JJ
26374	1091	4	enough	enough	RB
26374	1091	5	to	to	TO
26374	1091	6	drop	drop	VB
26374	1091	7	on	on	IN
26374	1091	8	buttered	buttered	JJ
26374	1091	9	plates	plate	NNS
26374	1091	10	,	,	,
26374	1091	11	the	the	DT
26374	1091	12	size	size	NN
26374	1091	13	of	of	IN
26374	1091	14	a	a	DT
26374	1091	15	dollar	dollar	NN
26374	1091	16	.	.	.
26374	1092	1	=	=	NFP
26374	1092	2	Vinegar	Vinegar	NNP
26374	1092	3	Candy.=	Candy.=	NNP
26374	1092	4	2	2	CD
26374	1092	5	-	-	SYM
26374	1092	6	1/2	1/2	CD
26374	1092	7	cups	cup	NNS
26374	1092	8	sugar	sugar	NN
26374	1092	9	,	,	,
26374	1092	10	1	1	CD
26374	1092	11	-	-	SYM
26374	1092	12	1/2	1/2	CD
26374	1092	13	of	of	IN
26374	1092	14	water	water	NN
26374	1092	15	,	,	,
26374	1092	16	1/2	1/2	CD
26374	1092	17	of	of	IN
26374	1092	18	vinegar	vinegar	NN
26374	1092	19	.	.	.
26374	1093	1	Do	do	VB
26374	1093	2	not	not	RB
26374	1093	3	stir	stir	VB
26374	1093	4	.	.	.
26374	1094	1	Cool	cool	UH
26374	1094	2	quickly	quickly	RB
26374	1094	3	and	and	CC
26374	1094	4	pull	pull	VB
26374	1094	5	.	.	.
26374	1095	1	=	=	NFP
26374	1095	2	Butter	butter	NN
26374	1095	3	Scotch.=	Scotch.=	NNP
26374	1095	4	1	1	CD
26374	1095	5	cup	cup	NN
26374	1095	6	molasses	molasse	NNS
26374	1095	7	,	,	,
26374	1095	8	1	1	CD
26374	1095	9	of	of	IN
26374	1095	10	brown	brown	JJ
26374	1095	11	sugar	sugar	NN
26374	1095	12	,	,	,
26374	1095	13	1/2	1/2	CD
26374	1095	14	of	of	IN
26374	1095	15	butter	butter	NN
26374	1095	16	.	.	.
26374	1096	1	When	when	WRB
26374	1096	2	nearly	nearly	RB
26374	1096	3	done	do	VBN
26374	1096	4	,	,	,
26374	1096	5	add	add	VB
26374	1096	6	a	a	DT
26374	1096	7	little	little	JJ
26374	1096	8	grated	grated	JJ
26374	1096	9	nutmeg	nutmeg	NN
26374	1096	10	,	,	,
26374	1096	11	and	and	CC
26374	1096	12	if	if	IN
26374	1096	13	wished	wish	VBD
26374	1096	14	to	to	TO
26374	1096	15	be	be	VB
26374	1096	16	pulled	pull	VBN
26374	1096	17	,	,	,
26374	1096	18	a	a	DT
26374	1096	19	pinch	pinch	NN
26374	1096	20	of	of	IN
26374	1096	21	soda	soda	NN
26374	1096	22	.	.	.
26374	1097	1	=	=	NFP
26374	1097	2	Corn	corn	NN
26374	1097	3	Candy.=	candy.=	NN
26374	1097	4	Pop	pop	NN
26374	1097	5	the	the	DT
26374	1097	6	corn	corn	NN
26374	1097	7	,	,	,
26374	1097	8	pick	pick	VB
26374	1097	9	out	out	RP
26374	1097	10	all	all	DT
26374	1097	11	that	that	WDT
26374	1097	12	is	be	VBZ
26374	1097	13	good	good	JJ
26374	1097	14	,	,	,
26374	1097	15	and	and	CC
26374	1097	16	pound	pound	VB
26374	1097	17	it	-PRON-	PRP
26374	1097	18	a	a	DT
26374	1097	19	little	little	JJ
26374	1097	20	,	,	,
26374	1097	21	just	just	RB
26374	1097	22	enough	enough	RB
26374	1097	23	to	to	TO
26374	1097	24	crack	crack	VB
26374	1097	25	it	-PRON-	PRP
26374	1097	26	.	.	.
26374	1098	1	Boil	boil	VB
26374	1098	2	about	about	RB
26374	1098	3	2	2	CD
26374	1098	4	teacups	teacup	NNS
26374	1098	5	of	of	IN
26374	1098	6	molasses	molasse	NNS
26374	1098	7	and	and	CC
26374	1098	8	a	a	DT
26374	1098	9	little	little	JJ
26374	1098	10	sugar	sugar	NN
26374	1098	11	,	,	,
26374	1098	12	with	with	IN
26374	1098	13	a	a	DT
26374	1098	14	piece	piece	NN
26374	1098	15	of	of	IN
26374	1098	16	butter	butter	NN
26374	1098	17	,	,	,
26374	1098	18	size	size	NN
26374	1098	19	of	of	IN
26374	1098	20	a	a	DT
26374	1098	21	walnut	walnut	NN
26374	1098	22	.	.	.
26374	1099	1	Then	then	RB
26374	1099	2	(	(	-LRB-
26374	1099	3	when	when	WRB
26374	1099	4	the	the	DT
26374	1099	5	mixture	mixture	NN
26374	1099	6	is	be	VBZ
26374	1099	7	boiled	boil	VBN
26374	1099	8	about	about	IN
26374	1099	9	as	as	RB
26374	1099	10	much	much	JJ
26374	1099	11	as	as	IN
26374	1099	12	for	for	IN
26374	1099	13	candy	candy	NN
26374	1099	14	)	)	-RRB-
26374	1099	15	,	,	,
26374	1099	16	stir	stir	VB
26374	1099	17	in	in	IN
26374	1099	18	the	the	DT
26374	1099	19	corn	corn	NN
26374	1099	20	,	,	,
26374	1099	21	and	and	CC
26374	1099	22	pour	pour	VBP
26374	1099	23	into	into	IN
26374	1099	24	buttered	buttered	JJ
26374	1099	25	tins	tin	NNS
26374	1099	26	.	.	.
26374	1100	1	=	=	NFP
26374	1100	2	Orange	Orange	NNP
26374	1100	3	Drops.=	Drops.=	NNP
26374	1100	4	Grate	grate	VB
26374	1100	5	the	the	DT
26374	1100	6	rind	rind	NN
26374	1100	7	of	of	IN
26374	1100	8	1	1	CD
26374	1100	9	orange	orange	NN
26374	1100	10	and	and	CC
26374	1100	11	squeeze	squeeze	VB
26374	1100	12	the	the	DT
26374	1100	13	juice	juice	NN
26374	1100	14	,	,	,
26374	1100	15	taking	take	VBG
26374	1100	16	care	care	NN
26374	1100	17	to	to	TO
26374	1100	18	reject	reject	VB
26374	1100	19	the	the	DT
26374	1100	20	seeds	seed	NNS
26374	1100	21	.	.	.
26374	1101	1	Add	add	VB
26374	1101	2	to	to	IN
26374	1101	3	this	this	DT
26374	1101	4	a	a	DT
26374	1101	5	pinch	pinch	NN
26374	1101	6	of	of	IN
26374	1101	7	tartaric	tartaric	JJ
26374	1101	8	acid	acid	NN
26374	1101	9	,	,	,
26374	1101	10	then	then	RB
26374	1101	11	stir	stir	VB
26374	1101	12	in	in	IN
26374	1101	13	confectioner	confectioner	NNP
26374	1101	14	's	's	POS
26374	1101	15	sugar	sugar	NN
26374	1101	16	till	till	IN
26374	1101	17	it	-PRON-	PRP
26374	1101	18	is	be	VBZ
26374	1101	19	stiff	stiff	JJ
26374	1101	20	enough	enough	RB
26374	1101	21	to	to	TO
26374	1101	22	form	form	VB
26374	1101	23	in	in	IN
26374	1101	24	balls	ball	NNS
26374	1101	25	the	the	DT
26374	1101	26	size	size	NN
26374	1101	27	of	of	IN
26374	1101	28	a	a	DT
26374	1101	29	small	small	JJ
26374	1101	30	marble	marble	NN
26374	1101	31	.	.	.
26374	1102	1	=	=	NFP
26374	1102	2	Honey	Honey	NNP
26374	1102	3	Candy.=	Candy.=	VBD
26374	1102	4	3	3	CD
26374	1102	5	cups	cup	NNS
26374	1102	6	sugar	sugar	NN
26374	1102	7	,	,	,
26374	1102	8	1	1	CD
26374	1102	9	of	of	IN
26374	1102	10	water	water	NN
26374	1102	11	,	,	,
26374	1102	12	3	3	CD
26374	1102	13	tablespoons	tablespoon	NNS
26374	1102	14	honey	honey	NN
26374	1102	15	.	.	.
26374	1103	1	Boil	Boil	NNP
26374	1103	2	till	till	IN
26374	1103	3	fit	fit	NN
26374	1103	4	for	for	IN
26374	1103	5	pulling	pull	VBG
26374	1103	6	.	.	.
26374	1104	1	=	=	NFP
26374	1104	2	Taffy	taffy	NN
26374	1104	3	--	--	:
26374	1104	4	No	no	UH
26374	1104	5	.	.	.
26374	1105	1	1.=	1.=	CD
26374	1105	2	1/2	1/2	CD
26374	1105	3	pound	pound	NN
26374	1105	4	chocolate	chocolate	NN
26374	1105	5	,	,	,
26374	1105	6	cut	cut	VBD
26374	1105	7	fine	fine	JJ
26374	1105	8	,	,	,
26374	1105	9	2	2	CD
26374	1105	10	cups	cup	NNS
26374	1105	11	sugar	sugar	NN
26374	1105	12	,	,	,
26374	1105	13	2	2	CD
26374	1105	14	of	of	IN
26374	1105	15	molasses	molasse	NNS
26374	1105	16	,	,	,
26374	1105	17	1/2	1/2	CD
26374	1105	18	cup	cup	NN
26374	1105	19	milk	milk	NN
26374	1105	20	,	,	,
26374	1105	21	piece	piece	NN
26374	1105	22	of	of	IN
26374	1105	23	butter	butter	NN
26374	1105	24	the	the	DT
26374	1105	25	size	size	NN
26374	1105	26	of	of	IN
26374	1105	27	an	an	DT
26374	1105	28	egg	egg	NN
26374	1105	29	,	,	,
26374	1105	30	flavoring	flavor	VBG
26374	1105	31	.	.	.
26374	1106	1	Boil	Boil	NNP
26374	1106	2	twenty	twenty	CD
26374	1106	3	minutes	minute	NNS
26374	1106	4	.	.	.
26374	1107	1	Cool	cool	UH
26374	1107	2	and	and	CC
26374	1107	3	mark	mark	VB
26374	1107	4	off	off	RP
26374	1107	5	in	in	IN
26374	1107	6	squares	square	NNS
26374	1107	7	just	just	RB
26374	1107	8	before	before	IN
26374	1107	9	it	-PRON-	PRP
26374	1107	10	is	be	VBZ
26374	1107	11	cold	cold	JJ
26374	1107	12	.	.	.
26374	1108	1	=	=	NFP
26374	1108	2	Taffy	taffy	NN
26374	1108	3	--	--	:
26374	1108	4	No	no	UH
26374	1108	5	.	.	.
26374	1109	1	2.=	2.=	CD
26374	1109	2	6	6	CD
26374	1109	3	cups	cup	NNS
26374	1109	4	white	white	JJ
26374	1109	5	sugar	sugar	NN
26374	1109	6	,	,	,
26374	1109	7	1	1	CD
26374	1109	8	of	of	IN
26374	1109	9	vinegar	vinegar	NN
26374	1109	10	,	,	,
26374	1109	11	1	1	CD
26374	1109	12	of	of	IN
26374	1109	13	water	water	NN
26374	1109	14	.	.	.
26374	1110	1	Boil	Boil	NNP
26374	1110	2	one	one	CD
26374	1110	3	-	-	HYPH
26374	1110	4	half	half	NN
26374	1110	5	hour	hour	NN
26374	1110	6	without	without	IN
26374	1110	7	stirring	stir	VBG
26374	1110	8	.	.	.
26374	1111	1	When	when	WRB
26374	1111	2	done	do	VBN
26374	1111	3	,	,	,
26374	1111	4	stir	stir	VBP
26374	1111	5	in	in	IN
26374	1111	6	1	1	CD
26374	1111	7	tablespoon	tablespoon	NN
26374	1111	8	butter	butter	NN
26374	1111	9	and	and	CC
26374	1111	10	1	1	CD
26374	1111	11	teaspoon	teaspoon	NN
26374	1111	12	soda	soda	NN
26374	1111	13	,	,	,
26374	1111	14	dissolved	dissolve	VBN
26374	1111	15	in	in	IN
26374	1111	16	hot	hot	JJ
26374	1111	17	water	water	NN
26374	1111	18	.	.	.
26374	1112	1	Season	season	NN
26374	1112	2	with	with	IN
26374	1112	3	vanilla	vanilla	NN
26374	1112	4	,	,	,
26374	1112	5	and	and	CC
26374	1112	6	pull	pull	VB
26374	1112	7	.	.	.
26374	1113	1	=	=	NFP
26374	1113	2	Everton	Everton	NNP
26374	1113	3	Taffy.=	Taffy.=	NNP
26374	1113	4	1	1	CD
26374	1113	5	-	-	HYPH
26374	1113	6	1/2	1/2	CD
26374	1113	7	pounds	pound	NNS
26374	1113	8	brown	brown	JJ
26374	1113	9	sugar	sugar	NN
26374	1113	10	,	,	,
26374	1113	11	3	3	CD
26374	1113	12	ounces	ounce	NNS
26374	1113	13	butter	butter	NN
26374	1113	14	,	,	,
26374	1113	15	1	1	CD
26374	1113	16	-	-	SYM
26374	1113	17	1/2	1/2	CD
26374	1113	18	tea	tea	NN
26374	1113	19	-	-	HYPH
26374	1113	20	cups	cup	NNS
26374	1113	21	cold	cold	JJ
26374	1113	22	water	water	NN
26374	1113	23	.	.	.
26374	1114	1	Boil	boil	VB
26374	1114	2	all	all	RB
26374	1114	3	together	together	RB
26374	1114	4	,	,	,
26374	1114	5	with	with	IN
26374	1114	6	the	the	DT
26374	1114	7	rind	rind	NN
26374	1114	8	of	of	IN
26374	1114	9	1	1	CD
26374	1114	10	lemon	lemon	NN
26374	1114	11	,	,	,
26374	1114	12	adding	add	VBG
26374	1114	13	juice	juice	NN
26374	1114	14	,	,	,
26374	1114	15	when	when	WRB
26374	1114	16	done	do	VBN
26374	1114	17	.	.	.
26374	1115	1	=	=	NFP
26374	1115	2	Salted	Salted	NNP
26374	1115	3	Almonds.=	Almonds.=	NNP
26374	1115	4	First	First	NNP
26374	1115	5	shell	shell	NN
26374	1115	6	,	,	,
26374	1115	7	then	then	RB
26374	1115	8	pour	pour	VB
26374	1115	9	boiling	boil	VBG
26374	1115	10	water	water	NN
26374	1115	11	over	over	IN
26374	1115	12	them	-PRON-	PRP
26374	1115	13	,	,	,
26374	1115	14	remove	remove	VB
26374	1115	15	skins	skin	NNS
26374	1115	16	,	,	,
26374	1115	17	put	put	VBN
26374	1115	18	in	in	IN
26374	1115	19	baking	baking	NN
26374	1115	20	-	-	HYPH
26374	1115	21	pan	pan	NN
26374	1115	22	with	with	IN
26374	1115	23	small	small	JJ
26374	1115	24	pieces	piece	NNS
26374	1115	25	of	of	IN
26374	1115	26	butter	butter	NN
26374	1115	27	,	,	,
26374	1115	28	stir	stir	VB
26374	1115	29	frequently	frequently	RB
26374	1115	30	with	with	IN
26374	1115	31	spoon	spoon	NN
26374	1115	32	,	,	,
26374	1115	33	just	just	RB
26374	1115	34	before	before	IN
26374	1115	35	brown	brown	NNP
26374	1115	36	,	,	,
26374	1115	37	sprinkle	sprinkle	VB
26374	1115	38	with	with	IN
26374	1115	39	salt	salt	NN
26374	1115	40	,	,	,
26374	1115	41	and	and	CC
26374	1115	42	when	when	WRB
26374	1115	43	brown	brown	NNP
26374	1115	44	remove	remove	VBP
26374	1115	45	from	from	IN
26374	1115	46	oven	oven	NNP
26374	1115	47	.	.	.
26374	1116	1	=	=	NFP
26374	1116	2	Salted	Salted	NNP
26374	1116	3	Almonds	Almonds	NNP
26374	1116	4	,	,	,
26374	1116	5	with	with	IN
26374	1116	6	Oil.=	Oil.=	NNP
26374	1116	7	First	First	NNP
26374	1116	8	blanch	blanch	VB
26374	1116	9	the	the	DT
26374	1116	10	almonds	almond	NNS
26374	1116	11	,	,	,
26374	1116	12	then	then	RB
26374	1116	13	throw	throw	VB
26374	1116	14	them	-PRON-	PRP
26374	1116	15	,	,	,
26374	1116	16	a	a	DT
26374	1116	17	few	few	JJ
26374	1116	18	at	at	IN
26374	1116	19	a	a	DT
26374	1116	20	time	time	NN
26374	1116	21	,	,	,
26374	1116	22	into	into	IN
26374	1116	23	a	a	DT
26374	1116	24	sauce	sauce	NN
26374	1116	25	-	-	HYPH
26374	1116	26	pan	pan	NN
26374	1116	27	of	of	IN
26374	1116	28	boiling	boil	VBG
26374	1116	29	sweet	sweet	JJ
26374	1116	30	-	-	HYPH
26374	1116	31	oil	oil	NN
26374	1116	32	;	;	:
26374	1116	33	as	as	RB
26374	1116	34	soon	soon	RB
26374	1116	35	as	as	IN
26374	1116	36	brown	brown	JJ
26374	1116	37	enough	enough	RB
26374	1116	38	,	,	,
26374	1116	39	take	take	VB
26374	1116	40	them	-PRON-	PRP
26374	1116	41	out	out	RP
26374	1116	42	and	and	CC
26374	1116	43	put	put	VBD
26374	1116	44	them	-PRON-	PRP
26374	1116	45	on	on	IN
26374	1116	46	brown	brown	JJ
26374	1116	47	paper	paper	NN
26374	1116	48	to	to	TO
26374	1116	49	absorb	absorb	VB
26374	1116	50	the	the	DT
26374	1116	51	surplus	surplus	NN
26374	1116	52	oil	oil	NN
26374	1116	53	;	;	:
26374	1116	54	sprinkle	sprinkle	VB
26374	1116	55	with	with	IN
26374	1116	56	salt	salt	NN
26374	1116	57	.	.	.
26374	1117	1	INDEX	index	NN
26374	1117	2	.	.	.
26374	1118	1	BREAD--	BREAD--	:
26374	1118	2	Apple	Apple	NNP
26374	1118	3	Biscuit	Biscuit	NNP
26374	1118	4	,	,	,
26374	1118	5	41	41	CD
26374	1118	6	Breakfast	Breakfast	NNP
26374	1118	7	Gems	Gems	NNPS
26374	1118	8	,	,	,
26374	1118	9	39	39	CD
26374	1118	10	Brown	Brown	NNP
26374	1118	11	Bread	Bread	NNP
26374	1118	12	--	--	:
26374	1118	13	No	no	UH
26374	1118	14	.	.	.
26374	1119	1	1	1	CD
26374	1119	2	,	,	,
26374	1119	3	37	37	CD
26374	1119	4	"	"	''
26374	1119	5	"	"	``
26374	1119	6	No	no	UH
26374	1119	7	.	.	.
26374	1120	1	2	2	CD
26374	1120	2	,	,	,
26374	1120	3	37	37	CD
26374	1120	4	"	"	''
26374	1120	5	"	"	``
26374	1120	6	No	no	UH
26374	1120	7	.	.	.
26374	1121	1	3	3	CD
26374	1121	2	,	,	,
26374	1121	3	37	37	CD
26374	1121	4	Buns	Buns	NNPS
26374	1121	5	,	,	,
26374	1121	6	40	40	CD
26374	1121	7	Coffee	Coffee	NNP
26374	1121	8	Cake	Cake	NNP
26374	1121	9	,	,	,
26374	1121	10	39	39	CD
26374	1121	11	Corn	corn	NN
26374	1121	12	Bread	Bread	NNP
26374	1121	13	--	--	:
26374	1121	14	No	no	UH
26374	1121	15	.	.	.
26374	1122	1	1	1	CD
26374	1122	2	,	,	,
26374	1122	3	38	38	CD
26374	1122	4	"	"	''
26374	1122	5	"	"	``
26374	1122	6	No	no	UH
26374	1122	7	.	.	.
26374	1123	1	2	2	CD
26374	1123	2	,	,	,
26374	1123	3	38	38	CD
26374	1123	4	"	"	''
26374	1123	5	"	"	''
26374	1123	6	(	(	-LRB-
26374	1123	7	rice	rice	NN
26374	1123	8	)	)	-RRB-
26374	1123	9	,	,	,
26374	1123	10	39	39	CD
26374	1123	11	Corn	Corn	NNP
26374	1123	12	Meal	Meal	NNP
26374	1123	13	Muffins	Muffins	NNPS
26374	1123	14	,	,	,
26374	1123	15	39	39	CD
26374	1123	16	English	english	JJ
26374	1123	17	Muffins	Muffins	NNPS
26374	1123	18	,	,	,
26374	1123	19	38	38	CD
26374	1123	20	French	french	JJ
26374	1123	21	Rolls	roll	NNS
26374	1123	22	,	,	,
26374	1123	23	40	40	CD
26374	1123	24	Graham	Graham	NNP
26374	1123	25	Rolls	Rolls	NNP
26374	1123	26	,	,	,
26374	1123	27	40	40	CD
26374	1123	28	Hominy	Hominy	NNP
26374	1123	29	Cake	Cake	NNP
26374	1123	30	,	,	,
26374	1123	31	41	41	CD
26374	1123	32	Huckleberry	Huckleberry	NNP
26374	1123	33	Cake	Cake	NNP
26374	1123	34	,	,	,
26374	1123	35	41	41	CD
26374	1123	36	Muffins	muffin	NNS
26374	1123	37	--	--	:
26374	1123	38	No	no	UH
26374	1123	39	.	.	.
26374	1124	1	1	1	CD
26374	1124	2	,	,	,
26374	1124	3	37	37	CD
26374	1124	4	"	"	``
26374	1124	5	No	no	UH
26374	1124	6	.	.	.
26374	1125	1	2	2	CD
26374	1125	2	,	,	,
26374	1125	3	38	38	CD
26374	1125	4	"	"	''
26374	1125	5	(	(	-LRB-
26374	1125	6	raised	raise	VBN
26374	1125	7	)	)	-RRB-
26374	1125	8	,	,	,
26374	1125	9	38	38	CD
26374	1125	10	Parker	Parker	NNP
26374	1125	11	House	House	NNP
26374	1125	12	Rolls	Rolls	NNP
26374	1125	13	,	,	,
26374	1125	14	40	40	CD
26374	1125	15	Rice	Rice	NNP
26374	1125	16	Bread	Bread	NNP
26374	1125	17	,	,	,
26374	1125	18	39	39	CD
26374	1125	19	Waffles	Waffles	NNP
26374	1125	20	,	,	,
26374	1125	21	41	41	CD
26374	1125	22	BREAKFAST	breakfast	NN
26374	1125	23	DISHES--	dishes--	NN
26374	1125	24	Bananas	Bananas	NNP
26374	1125	25	,	,	,
26374	1125	26	12	12	CD
26374	1125	27	Baked	Baked	NNP
26374	1125	28	Beans	Beans	NNPS
26374	1125	29	,	,	,
26374	1125	30	13	13	CD
26374	1125	31	"	"	``
26374	1125	32	Eggs	egg	NNS
26374	1125	33	,	,	,
26374	1125	34	11	11	CD
26374	1125	35	"	"	``
26374	1125	36	Peppers	pepper	NNS
26374	1125	37	,	,	,
26374	1125	38	12	12	CD
26374	1125	39	Eggs	egg	NNS
26374	1125	40	(	(	-LRB-
26374	1125	41	au	au	NNP
26374	1125	42	miron	miron	NNP
26374	1125	43	)	)	-RRB-
26374	1125	44	,	,	,
26374	1125	45	with	with	IN
26374	1125	46	Asparagus	Asparagus	NNP
26374	1125	47	,	,	,
26374	1125	48	12	12	CD
26374	1125	49	Fish	fish	NN
26374	1125	50	Balls	Balls	NNPS
26374	1125	51	,	,	,
26374	1125	52	13	13	CD
26374	1125	53	Omelet	Omelet	NNP
26374	1125	54	,	,	,
26374	1125	55	Baked	Baked	NNP
26374	1125	56	--	--	:
26374	1125	57	No	no	UH
26374	1125	58	.	.	.
26374	1126	1	1	1	CD
26374	1126	2	,	,	,
26374	1126	3	11	11	CD
26374	1126	4	"	"	``
26374	1126	5	"	"	``
26374	1126	6	No	no	UH
26374	1126	7	.	.	.
26374	1127	1	2	2	CD
26374	1127	2	,	,	,
26374	1127	3	11	11	CD
26374	1127	4	"	"	''
26374	1127	5	Bread	bread	NN
26374	1127	6	,	,	,
26374	1127	7	11	11	CD
26374	1127	8	"	"	``
26374	1127	9	Corn	Corn	NNP
26374	1127	10	,	,	,
26374	1127	11	12	12	CD
26374	1127	12	Potatoes	Potatoes	NNPS
26374	1127	13	,	,	,
26374	1127	14	with	with	IN
26374	1127	15	Cheese	Cheese	NNP
26374	1127	16	,	,	,
26374	1127	17	13	13	CD
26374	1127	18	Vermicelli	Vermicelli	NNP
26374	1127	19	,	,	,
26374	1127	20	13	13	CD
26374	1127	21	CAKE--	cake--	NN
26374	1127	22	Almond	Almond	NNP
26374	1127	23	Drop	Drop	NNP
26374	1127	24	Cake	Cake	NNP
26374	1127	25	,	,	,
26374	1127	26	43	43	CD
26374	1127	27	Angel	Angel	NNP
26374	1127	28	Cake	Cake	NNP
26374	1127	29	,	,	,
26374	1127	30	43	43	CD
26374	1127	31	Apple	Apple	NNP
26374	1127	32	Cake	Cake	NNP
26374	1127	33	(	(	-LRB-
26374	1127	34	in	in	IN
26374	1127	35	layers	layer	NNS
26374	1127	36	)	)	-RRB-
26374	1127	37	,	,	,
26374	1127	38	47	47	CD
26374	1127	39	Bread	Bread	NNP
26374	1127	40	Cake	Cake	NNP
26374	1127	41	,	,	,
26374	1127	42	55	55	CD
26374	1127	43	Chocolate	Chocolate	NNP
26374	1127	44	Cake	Cake	NNP
26374	1127	45	--	--	:
26374	1127	46	No	no	UH
26374	1127	47	.	.	.
26374	1128	1	1	1	CD
26374	1128	2	,	,	,
26374	1128	3	45	45	CD
26374	1128	4	"	"	''
26374	1128	5	"	"	``
26374	1128	6	No	no	UH
26374	1128	7	.	.	.
26374	1129	1	2	2	CD
26374	1129	2	,	,	,
26374	1129	3	45	45	CD
26374	1129	4	"	"	''
26374	1129	5	"	"	``
26374	1129	6	No	no	UH
26374	1129	7	.	.	.
26374	1130	1	3	3	CD
26374	1130	2	,	,	,
26374	1130	3	46	46	CD
26374	1130	4	"	"	``
26374	1130	5	Loaf	Loaf	NNP
26374	1130	6	Cake	Cake	NNP
26374	1130	7	,	,	,
26374	1130	8	46	46	CD
26374	1130	9	"	"	``
26374	1130	10	Caramel	Caramel	NNP
26374	1130	11	Cake	Cake	NNP
26374	1130	12	,	,	,
26374	1130	13	46	46	CD
26374	1130	14	Coffee	Coffee	NNP
26374	1130	15	Cake	Cake	NNP
26374	1130	16	,	,	,
26374	1130	17	53	53	CD
26374	1130	18	Cold	Cold	NNP
26374	1130	19	Water	Water	NNP
26374	1130	20	Cake	Cake	NNP
26374	1130	21	,	,	,
26374	1130	22	49	49	CD
26374	1130	23	Cookies	Cookies	NNPS
26374	1130	24	,	,	,
26374	1130	25	Boston	Boston	NNP
26374	1130	26	,	,	,
26374	1130	27	53	53	CD
26374	1130	28	"	"	``
26374	1130	29	Fruit	Fruit	NNP
26374	1130	30	,	,	,
26374	1130	31	53	53	CD
26374	1130	32	"	"	``
26374	1130	33	Molasses	molasse	NNS
26374	1130	34	,	,	,
26374	1130	35	54	54	CD
26374	1130	36	"	"	``
26374	1130	37	Hearts	Hearts	NNPS
26374	1130	38	and	and	CC
26374	1130	39	Rounds	Rounds	NNPS
26374	1130	40	,	,	,
26374	1130	41	54	54	CD
26374	1130	42	"	"	``
26374	1130	43	Hermits	Hermits	NNPS
26374	1130	44	,	,	,
26374	1130	45	53	53	CD
26374	1130	46	"	"	``
26374	1130	47	Rich	rich	JJ
26374	1130	48	,	,	,
26374	1130	49	54	54	CD
26374	1130	50	"	"	``
26374	1130	51	Scotch	Scotch	NNP
26374	1130	52	,	,	,
26374	1130	53	53	53	CD
26374	1130	54	Cream	Cream	NNP
26374	1130	55	Cakes	Cakes	NNPS
26374	1130	56	--	--	:
26374	1130	57	No	no	UH
26374	1130	58	.	.	.
26374	1131	1	1	1	CD
26374	1131	2	,	,	,
26374	1131	3	43	43	CD
26374	1131	4	"	"	''
26374	1131	5	"	"	``
26374	1131	6	No	no	UH
26374	1131	7	.	.	.
26374	1132	1	2	2	CD
26374	1132	2	,	,	,
26374	1132	3	43	43	CD
26374	1132	4	"	"	''
26374	1132	5	"	"	``
26374	1132	6	No	no	UH
26374	1132	7	.	.	.
26374	1133	1	3	3	CD
26374	1133	2	,	,	,
26374	1133	3	44	44	CD
26374	1133	4	"	"	``
26374	1133	5	Puffs	puff	NNS
26374	1133	6	,	,	,
26374	1133	7	44	44	CD
26374	1133	8	Crullers	cruller	NNS
26374	1133	9	,	,	,
26374	1133	10	54	54	CD
26374	1133	11	Dark	Dark	NNP
26374	1133	12	Cake	Cake	NNP
26374	1133	13	,	,	,
26374	1133	14	52	52	CD
26374	1133	15	Delicious	Delicious	NNP
26374	1133	16	Cake	Cake	NNP
26374	1133	17	,	,	,
26374	1133	18	48	48	CD
26374	1133	19	Doughnuts	doughnut	NNS
26374	1133	20	,	,	,
26374	1133	21	54	54	CD
26374	1133	22	Feather	Feather	NNP
26374	1133	23	Cake	Cake	NNP
26374	1133	24	,	,	,
26374	1133	25	48	48	CD
26374	1133	26	Federal	Federal	NNP
26374	1133	27	Cake	Cake	NNP
26374	1133	28	,	,	,
26374	1133	29	50	50	CD
26374	1133	30	Fruit	Fruit	NNP
26374	1133	31	Cake	Cake	NNP
26374	1133	32	--	--	:
26374	1133	33	No	no	UH
26374	1133	34	.	.	.
26374	1134	1	1	1	CD
26374	1134	2	,	,	,
26374	1134	3	52	52	CD
26374	1134	4	"	"	``
26374	1134	5	"	"	``
26374	1134	6	No	no	UH
26374	1134	7	.	.	.
26374	1135	1	2	2	CD
26374	1135	2	,	,	,
26374	1135	3	52	52	CD
26374	1135	4	Gingerbread	Gingerbread	NNP
26374	1135	5	,	,	,
26374	1135	6	55	55	CD
26374	1135	7	"	"	``
26374	1135	8	Molasses	molasse	NNS
26374	1135	9	,	,	,
26374	1135	10	55	55	CD
26374	1135	11	"	"	``
26374	1135	12	No	no	UH
26374	1135	13	.	.	.
26374	1136	1	1	1	CD
26374	1136	2	,	,	,
26374	1136	3	55	55	CD
26374	1136	4	"	"	``
26374	1136	5	No	no	UH
26374	1136	6	.	.	.
26374	1137	1	2	2	CD
26374	1137	2	,	,	,
26374	1137	3	55	55	CD
26374	1137	4	"	"	``
26374	1137	5	Sugar	Sugar	NNP
26374	1137	6	,	,	,
26374	1137	7	55	55	CD
26374	1137	8	Gold	Gold	NNP
26374	1137	9	Cake	Cake	NNP
26374	1137	10	,	,	,
26374	1137	11	49	49	CD
26374	1137	12	Harrison	Harrison	NNP
26374	1137	13	Cake	Cake	NNP
26374	1137	14	,	,	,
26374	1137	15	50	50	CD
26374	1137	16	Ice	Ice	NNP
26374	1137	17	Cream	Cream	NNP
26374	1137	18	Cake	Cake	NNP
26374	1137	19	,	,	,
26374	1137	20	44	44	CD
26374	1137	21	Jelly	Jelly	NNP
26374	1137	22	(	(	-LRB-
26374	1137	23	for	for	IN
26374	1137	24	cake	cake	NN
26374	1137	25	)	)	-RRB-
26374	1137	26	,	,	,
26374	1137	27	47	47	CD
26374	1137	28	Lemon	Lemon	NNP
26374	1137	29	Honey	Honey	NNP
26374	1137	30	(	(	-LRB-
26374	1137	31	for	for	IN
26374	1137	32	cake	cake	NN
26374	1137	33	)	)	-RRB-
26374	1137	34	,	,	,
26374	1137	35	56	56	CD
26374	1137	36	Lemon	Lemon	NNP
26374	1137	37	or	or	CC
26374	1137	38	Orange	Orange	NNP
26374	1137	39	Jelly	Jelly	NNP
26374	1137	40	Cake	Cake	NNP
26374	1137	41	,	,	,
26374	1137	42	46	46	CD
26374	1137	43	Lincoln	Lincoln	NNP
26374	1137	44	Cake	Cake	NNP
26374	1137	45	,	,	,
26374	1137	46	50	50	CD
26374	1137	47	Marble	Marble	NNP
26374	1137	48	Cake	Cake	NNP
26374	1137	49	,	,	,
26374	1137	50	49	49	CD
26374	1137	51	Molasses	molasse	NNS
26374	1137	52	Plum	Plum	NNP
26374	1137	53	Cake	Cake	NNP
26374	1137	54	,	,	,
26374	1137	55	51	51	CD
26374	1137	56	One	one	CD
26374	1137	57	,	,	,
26374	1137	58	Two	two	CD
26374	1137	59	,	,	,
26374	1137	60	Three	three	CD
26374	1137	61	,	,	,
26374	1137	62	Four	Four	NNP
26374	1137	63	Cake	Cake	NNP
26374	1137	64	,	,	,
26374	1137	65	51	51	CD
26374	1137	66	Plain	Plain	NNP
26374	1137	67	Spice	Spice	NNP
26374	1137	68	Cake	Cake	NNP
26374	1137	69	,	,	,
26374	1137	70	52	52	CD
26374	1137	71	Pound	Pound	NNP
26374	1137	72	Cake	Cake	NNP
26374	1137	73	,	,	,
26374	1137	74	50	50	CD
26374	1137	75	Pound	Pound	NNP
26374	1137	76	Sponge	Sponge	NNP
26374	1137	77	Cake	Cake	NNP
26374	1137	78	,	,	,
26374	1137	79	50	50	CD
26374	1137	80	Pork	pork	NN
26374	1137	81	Cake	Cake	NNP
26374	1137	82	,	,	,
26374	1137	83	55	55	CD
26374	1137	84	Quick	quick	NN
26374	1137	85	Icing	icing	NN
26374	1137	86	(	(	-LRB-
26374	1137	87	for	for	IN
26374	1137	88	cake	cake	NN
26374	1137	89	)	)	-RRB-
26374	1137	90	,	,	,
26374	1137	91	56	56	CD
26374	1137	92	Rose	Rose	NNP
26374	1137	93	Cake	Cake	NNP
26374	1137	94	,	,	,
26374	1137	95	48	48	CD
26374	1137	96	Silver	Silver	NNP
26374	1137	97	Cake	Cake	NNP
26374	1137	98	,	,	,
26374	1137	99	49	49	CD
26374	1137	100	Snow	Snow	NNP
26374	1137	101	Cake	Cake	NNP
26374	1137	102	--	--	:
26374	1137	103	No	no	UH
26374	1137	104	.	.	.
26374	1138	1	1	1	CD
26374	1138	2	,	,	,
26374	1138	3	48	48	CD
26374	1138	4	"	"	''
26374	1138	5	"	"	``
26374	1138	6	No	no	UH
26374	1138	7	.	.	.
26374	1139	1	2	2	CD
26374	1139	2	,	,	,
26374	1139	3	48	48	CD
26374	1139	4	Snow	Snow	NNP
26374	1139	5	Tea	Tea	NNP
26374	1139	6	Cakes	Cakes	NNPS
26374	1139	7	,	,	,
26374	1139	8	52	52	CD
26374	1139	9	Sponge	Sponge	NNP
26374	1139	10	Cake	Cake	NNP
26374	1139	11	--	--	:
26374	1139	12	No	no	UH
26374	1139	13	.	.	.
26374	1140	1	1	1	CD
26374	1140	2	,	,	,
26374	1140	3	51	51	CD
26374	1140	4	"	"	''
26374	1140	5	"	"	``
26374	1140	6	No	no	UH
26374	1140	7	.	.	.
26374	1141	1	2	2	CD
26374	1141	2	,	,	,
26374	1141	3	51	51	CD
26374	1141	4	Sponge	Sponge	NNP
26374	1141	5	Cake	Cake	NNP
26374	1141	6	,	,	,
26374	1141	7	Aunt	Aunt	NNP
26374	1141	8	Sharlie	Sharlie	NNP
26374	1141	9	's	's	POS
26374	1141	10	,	,	,
26374	1141	11	50	50	CD
26374	1141	12	Sponge	Sponge	NNP
26374	1141	13	Cake	Cake	NNP
26374	1141	14	to	to	TO
26374	1141	15	roll	roll	VB
26374	1141	16	,	,	,
26374	1141	17	51	51	CD
26374	1141	18	Sunshine	Sunshine	NNP
26374	1141	19	Cake	Cake	NNP
26374	1141	20	--	--	:
26374	1141	21	No	no	UH
26374	1141	22	.	.	.
26374	1142	1	1	1	CD
26374	1142	2	,	,	,
26374	1142	3	47	47	CD
26374	1142	4	"	"	``
26374	1142	5	"	"	``
26374	1142	6	No	no	UH
26374	1142	7	.	.	.
26374	1143	1	2	2	CD
26374	1143	2	,	,	,
26374	1143	3	47	47	CD
26374	1143	4	Victoria	Victoria	NNP
26374	1143	5	Cake	Cake	NNP
26374	1143	6	,	,	,
26374	1143	7	50	50	CD
26374	1143	8	White	White	NNP
26374	1143	9	Cake	Cake	NNP
26374	1143	10	,	,	,
26374	1143	11	48	48	CD
26374	1143	12	White	White	NNP
26374	1143	13	Cake	Cake	NNP
26374	1143	14	(	(	-LRB-
26374	1143	15	a	a	DT
26374	1143	16	delicious	delicious	NNP
26374	1143	17	)	)	-RRB-
26374	1143	18	,	,	,
26374	1143	19	48	48	CD
26374	1143	20	White	White	NNP
26374	1143	21	Mountain	Mountain	NNP
26374	1143	22	Cake	Cake	NNP
26374	1143	23	,	,	,
26374	1143	24	49	49	CD
26374	1143	25	CANDIES	candy	NNS
26374	1143	26	AND	and	CC
26374	1143	27	NUTS--	nuts--	$
26374	1143	28	Almond	Almond	NNP
26374	1143	29	,	,	,
26374	1143	30	Walnut	Walnut	NNP
26374	1143	31	or	or	CC
26374	1143	32	Chocolate	Chocolate	NNP
26374	1143	33	Creams	Creams	NNP
26374	1143	34	,	,	,
26374	1143	35	87	87	CD
26374	1143	36	Butter	Butter	NNP
26374	1143	37	Scotch	Scotch	NNP
26374	1143	38	,	,	,
26374	1143	39	89	89	CD
26374	1143	40	Chocolate	Chocolate	NNP
26374	1143	41	Creams	Creams	NNPS
26374	1143	42	,	,	,
26374	1143	43	87	87	CD
26374	1143	44	Caramels	Caramels	NNPS
26374	1143	45	,	,	,
26374	1143	46	Chocolate	Chocolate	NNP
26374	1143	47	,	,	,
26374	1143	48	87	87	CD
26374	1143	49	"	"	``
26374	1143	50	Huyler	Huyler	NNP
26374	1143	51	's	's	POS
26374	1143	52	,	,	,
26374	1143	53	88	88	CD
26374	1143	54	Cocoanut	Cocoanut	NNP
26374	1143	55	Candy	Candy	NNP
26374	1143	56	,	,	,
26374	1143	57	88	88	CD
26374	1143	58	Cream	Cream	NNP
26374	1143	59	Candy	Candy	NNP
26374	1143	60	,	,	,
26374	1143	61	88	88	CD
26374	1143	62	Corn	corn	NN
26374	1143	63	Candy	Candy	NNP
26374	1143	64	,	,	,
26374	1143	65	89	89	CD
26374	1143	66	Honey	Honey	NNP
26374	1143	67	Candy	Candy	NNP
26374	1143	68	,	,	,
26374	1143	69	89	89	CD
26374	1143	70	Molasses	molasse	NNS
26374	1143	71	Candy	Candy	NNP
26374	1143	72	,	,	,
26374	1143	73	88	88	CD
26374	1143	74	Nut	Nut	NNP
26374	1143	75	Candy	Candy	NNP
26374	1143	76	,	,	,
26374	1143	77	88	88	CD
26374	1143	78	Orange	Orange	NNP
26374	1143	79	Drops	Drops	NNPS
26374	1143	80	,	,	,
26374	1143	81	89	89	CD
26374	1143	82	Peppermints	peppermint	NNS
26374	1143	83	,	,	,
26374	1143	84	88	88	CD
26374	1143	85	Taffy	taffy	NN
26374	1143	86	--	--	:
26374	1143	87	No	no	UH
26374	1143	88	.	.	.
26374	1144	1	1	1	CD
26374	1144	2	,	,	,
26374	1144	3	90	90	CD
26374	1144	4	"	"	``
26374	1144	5	No	no	UH
26374	1144	6	.	.	.
26374	1145	1	2	2	CD
26374	1145	2	,	,	,
26374	1145	3	90	90	CD
26374	1145	4	"	"	``
26374	1145	5	Everton	Everton	NNP
26374	1145	6	,	,	,
26374	1145	7	90	90	CD
26374	1145	8	Vinegar	vinegar	NN
26374	1145	9	Candy	Candy	NNP
26374	1145	10	,	,	,
26374	1145	11	89	89	CD
26374	1145	12	Salted	Salted	NNP
26374	1145	13	Almonds	Almonds	NNPS
26374	1145	14	,	,	,
26374	1145	15	90	90	CD
26374	1145	16	Salted	Salted	NNP
26374	1145	17	Almonds	Almonds	NNP
26374	1145	18	(	(	-LRB-
26374	1145	19	with	with	IN
26374	1145	20	oil	oil	NN
26374	1145	21	)	)	-RRB-
26374	1145	22	,	,	,
26374	1145	23	90	90	CD
26374	1145	24	CREAMS--	CREAMS--	HYPH
26374	1145	25	Banana	Banana	NNP
26374	1145	26	Cream	Cream	NNP
26374	1145	27	,	,	,
26374	1145	28	60	60	CD
26374	1145	29	Bavarian	Bavarian	NNP
26374	1145	30	Cream	Cream	NNP
26374	1145	31	with	with	IN
26374	1145	32	Peaches	Peaches	NNP
26374	1145	33	,	,	,
26374	1145	34	61	61	CD
26374	1145	35	Champagne	Champagne	NNP
26374	1145	36	Jelly	Jelly	NNP
26374	1145	37	,	,	,
26374	1145	38	61	61	CD
26374	1145	39	Charlotte	Charlotte	NNP
26374	1145	40	Russe	Russe	NNP
26374	1145	41	,	,	,
26374	1145	42	61	61	CD
26374	1145	43	Coffee	coffee	NN
26374	1145	44	Bavarian	Bavarian	NNP
26374	1145	45	,	,	,
26374	1145	46	60	60	CD
26374	1145	47	Coffee	coffee	NN
26374	1145	48	Jelly	Jelly	NNP
26374	1145	49	,	,	,
26374	1145	50	61	61	CD
26374	1145	51	Duchess	Duchess	NNP
26374	1145	52	,	,	,
26374	1145	53	59	59	CD
26374	1145	54	Lemon	Lemon	NNP
26374	1145	55	,	,	,
26374	1145	56	60	60	CD
26374	1145	57	Pineapple	Pineapple	NNP
26374	1145	58	,	,	,
26374	1145	59	59	59	CD
26374	1145	60	Russian	russian	JJ
26374	1145	61	,	,	,
26374	1145	62	59	59	CD
26374	1145	63	Spanish	spanish	JJ
26374	1145	64	,	,	,
26374	1145	65	60	60	CD
26374	1145	66	ENTREES--	entrees--	NN
26374	1145	67	Beef	Beef	NNP
26374	1145	68	Loaf	Loaf	NNP
26374	1145	69	,	,	,
26374	1145	70	21	21	CD
26374	1145	71	"	"	``
26374	1145	72	Roll	Roll	NNP
26374	1145	73	,	,	,
26374	1145	74	21	21	CD
26374	1145	75	Cheese	Cheese	NNP
26374	1145	76	Sticks	Sticks	NNPS
26374	1145	77	--	--	:
26374	1145	78	No	no	UH
26374	1145	79	.	.	.
26374	1146	1	1	1	CD
26374	1146	2	,	,	,
26374	1146	3	26	26	CD
26374	1146	4	"	"	``
26374	1146	5	"	"	``
26374	1146	6	No	no	UH
26374	1146	7	.	.	.
26374	1147	1	2	2	CD
26374	1147	2	,	,	,
26374	1147	3	26	26	CD
26374	1147	4	Chicken	chicken	NN
26374	1147	5	Terrapin	Terrapin	NNP
26374	1147	6	--	--	:
26374	1147	7	No	no	UH
26374	1147	8	.	.	.
26374	1148	1	1	1	CD
26374	1148	2	,	,	,
26374	1148	3	19	19	CD
26374	1148	4	"	"	``
26374	1148	5	"	"	``
26374	1148	6	No	no	UH
26374	1148	7	.	.	.
26374	1149	1	2	2	CD
26374	1149	2	,	,	,
26374	1149	3	19	19	CD
26374	1149	4	"	"	``
26374	1149	5	"	"	``
26374	1149	6	No	no	UH
26374	1149	7	.	.	.
26374	1150	1	3	3	CD
26374	1150	2	,	,	,
26374	1150	3	19	19	CD
26374	1150	4	"	"	''
26374	1150	5	for	for	IN
26374	1150	6	Lunch	Lunch	NNP
26374	1150	7	,	,	,
26374	1150	8	20	20	CD
26374	1150	9	"	"	''
26374	1150	10	(	(	-LRB-
26374	1150	11	pressed	press	VBN
26374	1150	12	)	)	-RRB-
26374	1150	13	,	,	,
26374	1150	14	20	20	CD
26374	1150	15	Canapie	Canapie	NNP
26374	1150	16	Lorenzo	Lorenzo	NNP
26374	1150	17	,	,	,
26374	1150	18	22	22	CD
26374	1150	19	Crab	Crab	NNP
26374	1150	20	Creole	Creole	NNP
26374	1150	21	,	,	,
26374	1150	22	22	22	CD
26374	1150	23	"	"	``
26374	1150	24	Cutlets	Cutlets	NNPS
26374	1150	25	,	,	,
26374	1150	26	22	22	CD
26374	1150	27	"	"	``
26374	1150	28	Deviled	Deviled	NNP
26374	1150	29	,	,	,
26374	1150	30	21	21	CD
26374	1150	31	"	"	``
26374	1150	32	to	to	TO
26374	1150	33	fry	fry	VB
26374	1150	34	soft	soft	RB
26374	1150	35	-	-	HYPH
26374	1150	36	shelled	shell	VBN
26374	1150	37	,	,	,
26374	1150	38	21	21	CD
26374	1150	39	Meat	Meat	NNP
26374	1150	40	Salad	Salad	NNP
26374	1150	41	,	,	,
26374	1150	42	25	25	CD
26374	1150	43	Oysters	oyster	NNS
26374	1150	44	,	,	,
26374	1150	45	baked	bake	VBN
26374	1150	46	in	in	IN
26374	1150	47	the	the	DT
26374	1150	48	shell	shell	NN
26374	1150	49	,	,	,
26374	1150	50	23	23	CD
26374	1150	51	Oysters	Oysters	NNPS
26374	1150	52	,	,	,
26374	1150	53	Curried	curry	VBN
26374	1150	54	,	,	,
26374	1150	55	24	24	CD
26374	1150	56	"	"	``
26374	1150	57	Fancy	Fancy	NNP
26374	1150	58	Roast	Roast	NNP
26374	1150	59	,	,	,
26374	1150	60	24	24	CD
26374	1150	61	Shrimp	Shrimp	NNP
26374	1150	62	Stew	Stew	NNP
26374	1150	63	,	,	,
26374	1150	64	23	23	CD
26374	1150	65	Sweet	Sweet	NNP
26374	1150	66	Breads	Breads	NNP
26374	1150	67	,	,	,
26374	1150	68	25	25	CD
26374	1150	69	Terrapin	Terrapin	NNP
26374	1150	70	Stew	Stew	NNP
26374	1150	71	,	,	,
26374	1150	72	23	23	CD
26374	1150	73	Veal	veal	NN
26374	1150	74	Loaf	loaf	NN
26374	1150	75	,	,	,
26374	1150	76	25	25	CD
26374	1150	77	Welsh	Welsh	NNP
26374	1150	78	Rare	Rare	NNP
26374	1150	79	-	-	HYPH
26374	1150	80	bit	bit	NN
26374	1150	81	--	--	:
26374	1150	82	No	no	UH
26374	1150	83	.	.	.
26374	1151	1	1	1	CD
26374	1151	2	,	,	,
26374	1151	3	25	25	CD
26374	1151	4	"	"	''
26374	1151	5	"	"	``
26374	1151	6	No	no	UH
26374	1151	7	.	.	.
26374	1152	1	2	2	CD
26374	1152	2	,	,	,
26374	1152	3	25	25	CD
26374	1152	4	FISH--	fish--	NN
26374	1152	5	Brown	Brown	NNP
26374	1152	6	Fish	Fish	NNP
26374	1152	7	Chowder	Chowder	NNP
26374	1152	8	,	,	,
26374	1152	9	17	17	CD
26374	1152	10	Finnan	Finnan	NNP
26374	1152	11	Haddies	Haddies	NNPS
26374	1152	12	,	,	,
26374	1152	13	16	16	CD
26374	1152	14	Fish	fish	NN
26374	1152	15	a	a	NN
26374	1152	16	la	la	FW
26374	1152	17	Creme	Creme	NNP
26374	1152	18	,	,	,
26374	1152	19	15	15	CD
26374	1152	20	Norwegian	norwegian	JJ
26374	1152	21	Fish	fish	NN
26374	1152	22	Dish	dish	NN
26374	1152	23	,	,	,
26374	1152	24	15	15	CD
26374	1152	25	Stuffed	Stuffed	NNP
26374	1152	26	Smelt	Smelt	NNP
26374	1152	27	,	,	,
26374	1152	28	16	16	CD
26374	1152	29	ICE	ice	NN
26374	1152	30	CREAM--	CREAM--	VBZ
26374	1152	31	Ice	Ice	NNP
26374	1152	32	Cream	Cream	NNP
26374	1152	33	,	,	,
26374	1152	34	73	73	CD
26374	1152	35	Banana	Banana	NNP
26374	1152	36	,	,	,
26374	1152	37	73	73	CD
26374	1152	38	Lalla	Lalla	NNP
26374	1152	39	Rookh	Rookh	NNP
26374	1152	40	,	,	,
26374	1152	41	73	73	CD
26374	1152	42	MEATS--	meats--	ADD
26374	1152	43	Boiled	Boiled	NNP
26374	1152	44	Ham	Ham	NNP
26374	1152	45	,	,	,
26374	1152	46	27	27	CD
26374	1152	47	Calves	Calves	NNPS
26374	1152	48	Head	Head	NNP
26374	1152	49	Stew	Stew	NNP
26374	1152	50	,	,	,
26374	1152	51	27	27	CD
26374	1152	52	Chops	Chops	NNPS
26374	1152	53	and	and	CC
26374	1152	54	Tomato	Tomato	NNP
26374	1152	55	Sauce	Sauce	NNP
26374	1152	56	,	,	,
26374	1152	57	27	27	CD
26374	1152	58	Kidney	Kidney	NNP
26374	1152	59	Stew	Stew	NNP
26374	1152	60	,	,	,
26374	1152	61	28	28	CD
26374	1152	62	Sheep	Sheep	NNS
26374	1152	63	's	's	POS
26374	1152	64	Tongue	Tongue	NNP
26374	1152	65	,	,	,
26374	1152	66	28	28	CD
26374	1152	67	Spanish	Spanish	NNP
26374	1152	68	Recipe	Recipe	NNP
26374	1152	69	for	for	IN
26374	1152	70	Cooking	Cooking	NNP
26374	1152	71	Tongue	Tongue	NNP
26374	1152	72	,	,	,
26374	1152	73	28	28	CD
26374	1152	74	Chestnut	chestnut	NN
26374	1152	75	Stuffing	Stuffing	NNP
26374	1152	76	for	for	IN
26374	1152	77	Quail	Quail	NNP
26374	1152	78	,	,	,
26374	1152	79	29	29	CD
26374	1152	80	Stuffings	stuffing	NNS
26374	1152	81	for	for	IN
26374	1152	82	Turkeys	Turkeys	NNPS
26374	1152	83	,	,	,
26374	1152	84	29	29	CD
26374	1152	85	PICKLES--	pickles--	NN
26374	1152	86	Cucumber	Cucumber	NNP
26374	1152	87	Catsup	Catsup	NNP
26374	1152	88	,	,	,
26374	1152	89	79	79	CD
26374	1152	90	"	"	``
26374	1152	91	Sauce	sauce	NN
26374	1152	92	,	,	,
26374	1152	93	83	83	CD
26374	1152	94	"	"	``
26374	1152	95	Pickles	Pickles	NNPS
26374	1152	96	,	,	,
26374	1152	97	79	79	CD
26374	1152	98	Oil	Oil	NNP
26374	1152	99	Pickles	Pickles	NNPS
26374	1152	100	,	,	,
26374	1152	101	81	81	CD
26374	1152	102	Peach	Peach	NNP
26374	1152	103	Chutney	Chutney	NNP
26374	1152	104	,	,	,
26374	1152	105	82	82	CD
26374	1152	106	Sweet	Sweet	NNP
26374	1152	107	Pickled	Pickled	NNP
26374	1152	108	Figs	Figs	NNP
26374	1152	109	,	,	,
26374	1152	110	80	80	CD
26374	1152	111	"	"	''
26374	1152	112	"	"	``
26374	1152	113	Peaches	peach	NNS
26374	1152	114	,	,	,
26374	1152	115	80	80	CD
26374	1152	116	"	"	''
26374	1152	117	"	"	``
26374	1152	118	Tomatoes	Tomatoes	NNPS
26374	1152	119	,	,	,
26374	1152	120	80	80	CD
26374	1152	121	"	"	''
26374	1152	122	"	"	``
26374	1152	123	Watermelon	Watermelon	NNP
26374	1152	124	,	,	,
26374	1152	125	81	81	CD
26374	1152	126	Tomato	Tomato	NNP
26374	1152	127	Catsup	Catsup	NNP
26374	1152	128	--	--	:
26374	1152	129	No	no	UH
26374	1152	130	.	.	.
26374	1153	1	1	1	CD
26374	1153	2	,	,	,
26374	1153	3	79	79	CD
26374	1153	4	"	"	''
26374	1153	5	"	"	``
26374	1153	6	No	no	UH
26374	1153	7	.	.	.
26374	1154	1	2	2	CD
26374	1154	2	,	,	,
26374	1154	3	79	79	CD
26374	1154	4	Tomato	Tomato	NNP
26374	1154	5	Soy	Soy	NNP
26374	1154	6	,	,	,
26374	1154	7	82	82	CD
26374	1154	8	Vermont	Vermont	NNP
26374	1154	9	Pickles	Pickles	NNPS
26374	1154	10	,	,	,
26374	1154	11	81	81	CD
26374	1154	12	PIES--	pies--	NN
26374	1154	13	Lemon	Lemon	NNP
26374	1154	14	or	or	CC
26374	1154	15	Orange	Orange	NNP
26374	1154	16	(	(	-LRB-
26374	1154	17	plain	plain	JJ
26374	1154	18	)	)	-RRB-
26374	1154	19	,	,	,
26374	1154	20	58	58	CD
26374	1154	21	"	"	''
26374	1154	22	(	(	-LRB-
26374	1154	23	rich	rich	JJ
26374	1154	24	)	)	-RRB-
26374	1154	25	,	,	,
26374	1154	26	58	58	CD
26374	1154	27	"	"	``
26374	1154	28	Tarts	tart	NNS
26374	1154	29	,	,	,
26374	1154	30	58	58	CD
26374	1154	31	Mince	Mince	NNP
26374	1154	32	Meat	Meat	NNP
26374	1154	33	,	,	,
26374	1154	34	57	57	CD
26374	1154	35	Mock	Mock	NNP
26374	1154	36	Mince	Mince	NNP
26374	1154	37	Meat	Meat	NNP
26374	1154	38	--	--	:
26374	1154	39	No	no	UH
26374	1154	40	.	.	.
26374	1155	1	1	1	CD
26374	1155	2	,	,	,
26374	1155	3	57	57	CD
26374	1155	4	"	"	``
26374	1155	5	"	"	``
26374	1155	6	"	"	``
26374	1155	7	No	no	UH
26374	1155	8	.	.	.
26374	1156	1	2	2	CD
26374	1156	2	,	,	,
26374	1156	3	57	57	CD
26374	1156	4	Puff	Puff	NNP
26374	1156	5	Paste	Paste	NNP
26374	1156	6	,	,	,
26374	1156	7	57	57	CD
26374	1156	8	PRESERVES	preserve	NNS
26374	1156	9	AND	and	CC
26374	1156	10	JAMS--	jams--	NN
26374	1156	11	Apricot	Apricot	NNP
26374	1156	12	Jam	Jam	NNP
26374	1156	13	,	,	,
26374	1156	14	76	76	CD
26374	1156	15	Brandy	Brandy	NNP
26374	1156	16	Peaches	Peaches	NNP
26374	1156	17	,	,	,
26374	1156	18	77	77	CD
26374	1156	19	Currant	Currant	NNP
26374	1156	20	Jelly	Jelly	NNP
26374	1156	21	,	,	,
26374	1156	22	76	76	CD
26374	1156	23	Fig	Fig	NNP
26374	1156	24	Jam	Jam	NNP
26374	1156	25	--	--	:
26374	1156	26	No	no	UH
26374	1156	27	.	.	.
26374	1157	1	1	1	CD
26374	1157	2	,	,	,
26374	1157	3	75	75	CD
26374	1157	4	"	"	''
26374	1157	5	"	"	``
26374	1157	6	No	no	UH
26374	1157	7	.	.	.
26374	1158	1	2	2	CD
26374	1158	2	,	,	,
26374	1158	3	76	76	CD
26374	1158	4	Isabella	Isabella	NNP
26374	1158	5	Grape	Grape	NNP
26374	1158	6	Jam	Jam	NNP
26374	1158	7	,	,	,
26374	1158	8	76	76	CD
26374	1158	9	Orange	Orange	NNP
26374	1158	10	Marmalade	Marmalade	NNP
26374	1158	11	--	--	:
26374	1158	12	No	no	UH
26374	1158	13	.	.	.
26374	1159	1	1	1	CD
26374	1159	2	,	,	,
26374	1159	3	75	75	CD
26374	1159	4	Orange	Orange	NNP
26374	1159	5	Marmalade	Marmalade	NNP
26374	1159	6	--	--	:
26374	1159	7	No	no	UH
26374	1159	8	.	.	.
26374	1160	1	2	2	CD
26374	1160	2	,	,	,
26374	1160	3	75	75	CD
26374	1160	4	Pineapple	Pineapple	NNP
26374	1160	5	Preserve	Preserve	NNP
26374	1160	6	,	,	,
26374	1160	7	76	76	CD
26374	1160	8	Preserved	Preserved	NNP
26374	1160	9	Grapes	Grapes	NNP
26374	1160	10	,	,	,
26374	1160	11	77	77	CD
26374	1160	12	PUDDINGS--	PUDDINGS--	.
26374	1160	13	Apple	Apple	NNP
26374	1160	14	Dumpling	Dumpling	NNP
26374	1160	15	(	(	-LRB-
26374	1160	16	baked	baked	NNP
26374	1160	17	)	)	-RRB-
26374	1160	18	,	,	,
26374	1160	19	69	69	CD
26374	1160	20	"	"	``
26374	1160	21	Puddings	pudding	NNS
26374	1160	22	,	,	,
26374	1160	23	69	69	CD
26374	1160	24	"	"	``
26374	1160	25	Pan	Pan	NNP
26374	1160	26	-	-	JJ
26374	1160	27	dowdy	dowdy	JJ
26374	1160	28	,	,	,
26374	1160	29	70	70	CD
26374	1160	30	"	"	``
26374	1160	31	Sago	Sago	NNP
26374	1160	32	,	,	,
26374	1160	33	70	70	CD
26374	1160	34	"	"	``
26374	1160	35	SoufflÃ	SoufflÃ	NNP
26374	1160	36	©	©	NNP
26374	1160	37	,	,	,
26374	1160	38	69	69	CD
26374	1160	39	Apricot	Apricot	NNP
26374	1160	40	or	or	CC
26374	1160	41	Peach	Peach	NNP
26374	1160	42	,	,	,
26374	1160	43	72	72	CD
26374	1160	44	Batter	Batter	NNP
26374	1160	45	,	,	,
26374	1160	46	64	64	CD
26374	1160	47	Blackberry	Blackberry	NNP
26374	1160	48	,	,	,
26374	1160	49	71	71	CD
26374	1160	50	Boston	Boston	NNP
26374	1160	51	Thanksgiving	Thanksgiving	NNP
26374	1160	52	,	,	,
26374	1160	53	71	71	CD
26374	1160	54	Burlington	Burlington	NNP
26374	1160	55	,	,	,
26374	1160	56	63	63	CD
26374	1160	57	Chocolate	Chocolate	NNP
26374	1160	58	,	,	,
26374	1160	59	72	72	CD
26374	1160	60	Cracker	Cracker	NNP
26374	1160	61	,	,	,
26374	1160	62	66	66	CD
26374	1160	63	Delmonico	Delmonico	NNP
26374	1160	64	,	,	,
26374	1160	65	66	66	CD
26374	1160	66	English	English	NNP
26374	1160	67	Plum	Plum	NNP
26374	1160	68	--	--	:
26374	1160	69	No	no	UH
26374	1160	70	.	.	.
26374	1161	1	1	1	CD
26374	1161	2	,	,	,
26374	1161	3	67	67	CD
26374	1161	4	"	"	''
26374	1161	5	"	"	``
26374	1161	6	No	no	UH
26374	1161	7	.	.	.
26374	1162	1	2	2	CD
26374	1162	2	,	,	,
26374	1162	3	68	68	CD
26374	1162	4	Fig	fig	NN
26374	1162	5	,	,	,
26374	1162	6	63	63	CD
26374	1162	7	Indian	indian	JJ
26374	1162	8	,	,	,
26374	1162	9	66	66	CD
26374	1162	10	Kiss	Kiss	NNP
26374	1162	11	,	,	,
26374	1162	12	64	64	CD
26374	1162	13	Lemon	Lemon	NNP
26374	1162	14	Bread	Bread	NNP
26374	1162	15	,	,	,
26374	1162	16	66	66	CD
26374	1162	17	Orange	Orange	NNP
26374	1162	18	Float	Float	NNP
26374	1162	19	,	,	,
26374	1162	20	64	64	CD
26374	1162	21	Pancake	pancake	NN
26374	1162	22	with	with	IN
26374	1162	23	Fruit	Fruit	NNP
26374	1162	24	,	,	,
26374	1162	25	63	63	CD
26374	1162	26	Plain	Plain	NNP
26374	1162	27	Plum	Plum	NNP
26374	1162	28	,	,	,
26374	1162	29	68	68	CD
26374	1162	30	Poor	Poor	NNP
26374	1162	31	Man	Man	NNP
26374	1162	32	's	's	POS
26374	1162	33	,	,	,
26374	1162	34	65	65	CD
26374	1162	35	Poor	Poor	NNP
26374	1162	36	Man	Man	NNP
26374	1162	37	's	's	POS
26374	1162	38	Rice	Rice	NNP
26374	1162	39	,	,	,
26374	1162	40	66	66	CD
26374	1162	41	Rennet	rennet	NN
26374	1162	42	,	,	,
26374	1162	43	71	71	CD
26374	1162	44	Snow	Snow	NNP
26374	1162	45	,	,	,
26374	1162	46	66	66	CD
26374	1162	47	Sponge	Sponge	NNP
26374	1162	48	,	,	,
26374	1162	49	70	70	CD
26374	1162	50	Strawberry	Strawberry	NNP
26374	1162	51	Custard	Custard	NNP
26374	1162	52	,	,	,
26374	1162	53	64	64	CD
26374	1162	54	Suet	suet	NN
26374	1162	55	--	--	:
26374	1162	56	No	no	UH
26374	1162	57	.	.	.
26374	1163	1	1	1	CD
26374	1163	2	,	,	,
26374	1163	3	65	65	CD
26374	1163	4	"	"	``
26374	1163	5	No	no	UH
26374	1163	6	.	.	.
26374	1164	1	2	2	CD
26374	1164	2	,	,	,
26374	1164	3	65	65	CD
26374	1164	4	"	"	``
26374	1164	5	No	no	UH
26374	1164	6	.	.	.
26374	1165	1	3	3	CD
26374	1165	2	,	,	,
26374	1165	3	65	65	CD
26374	1165	4	Tapioca	Tapioca	NNP
26374	1165	5	Cream	Cream	NNP
26374	1165	6	,	,	,
26374	1165	7	69	69	CD
26374	1165	8	PUNCHES--	punches--	NN
26374	1165	9	Champagne	Champagne	NNP
26374	1165	10	,	,	,
26374	1165	11	85	85	CD
26374	1165	12	Delicious	Delicious	NNP
26374	1165	13	,	,	,
26374	1165	14	85	85	CD
26374	1165	15	Fort	Fort	NNP
26374	1165	16	McDowell	McDowell	NNP
26374	1165	17	Egg	Egg	NNP
26374	1165	18	Nog	Nog	NNP
26374	1165	19	,	,	,
26374	1165	20	85	85	CD
26374	1165	21	Loyal	Loyal	NNP
26374	1165	22	Legion	Legion	NNP
26374	1165	23	,	,	,
26374	1165	24	86	86	CD
26374	1165	25	State	State	NNP
26374	1165	26	of	of	IN
26374	1165	27	Schuylkill	Schuylkill	NNP
26374	1165	28	,	,	,
26374	1165	29	86	86	CD
26374	1165	30	SALADS--	salads--	NN
26374	1165	31	Boiled	Boiled	NNP
26374	1165	32	Salad	Salad	NNP
26374	1165	33	Dressing	Dressing	NNP
26374	1165	34	,	,	,
26374	1165	35	31	31	CD
26374	1165	36	Clayton	Clayton	NNP
26374	1165	37	's	's	POS
26374	1165	38	Celebrated	Celebrated	NNP
26374	1165	39	Salad	Salad	NNP
26374	1165	40	Dressing	Dressing	NNP
26374	1165	41	,	,	,
26374	1165	42	31	31	CD
26374	1165	43	Dressing	dressing	NN
26374	1165	44	for	for	IN
26374	1165	45	Cold	Cold	NNP
26374	1165	46	Slaw	Slaw	NNP
26374	1165	47	,	,	,
26374	1165	48	31	31	CD
26374	1165	49	Salad	Salad	NNP
26374	1165	50	Dressing	Dressing	NNP
26374	1165	51	,	,	,
26374	1165	52	32	32	CD
26374	1165	53	Tomato	Tomato	NNP
26374	1165	54	Salad	Salad	NNP
26374	1165	55	,	,	,
26374	1165	56	32	32	CD
26374	1165	57	SOUPS--	SOUPS--	.
26374	1165	58	Asparagus	Asparagus	NNP
26374	1165	59	,	,	,
26374	1165	60	8	8	CD
26374	1165	61	Bean	Bean	NNP
26374	1165	62	,	,	,
26374	1165	63	5	5	CD
26374	1165	64	Black	Black	NNP
26374	1165	65	Bean	Bean	NNP
26374	1165	66	,	,	,
26374	1165	67	5	5	CD
26374	1165	68	Beef	beef	NN
26374	1165	69	,	,	,
26374	1165	70	4	4	CD
26374	1165	71	Bisque	bisque	JJ
26374	1165	72	,	,	,
26374	1165	73	4	4	CD
26374	1165	74	Bouillon	Bouillon	NNP
26374	1165	75	,	,	,
26374	1165	76	3	3	CD
26374	1165	77	Caramel	Caramel	NNP
26374	1165	78	,	,	,
26374	1165	79	for	for	IN
26374	1165	80	Coloring	Coloring	NNP
26374	1165	81	,	,	,
26374	1165	82	9	9	CD
26374	1165	83	Celery	Celery	NNP
26374	1165	84	,	,	,
26374	1165	85	6	6	CD
26374	1165	86	Cream	Cream	NNP
26374	1165	87	of	of	IN
26374	1165	88	Celery	Celery	NNP
26374	1165	89	,	,	,
26374	1165	90	6	6	CD
26374	1165	91	Mock	Mock	NNP
26374	1165	92	Bisque	Bisque	NNP
26374	1165	93	,	,	,
26374	1165	94	5	5	CD
26374	1165	95	Mushroom	Mushroom	NNP
26374	1165	96	,	,	,
26374	1165	97	7	7	CD
26374	1165	98	Ox	Ox	NNP
26374	1165	99	-	-	HYPH
26374	1165	100	Tail	Tail	NNP
26374	1165	101	,	,	,
26374	1165	102	7	7	CD
26374	1165	103	Pea	Pea	NNP
26374	1165	104	,	,	,
26374	1165	105	Green	Green	NNP
26374	1165	106	,	,	,
26374	1165	107	6	6	CD
26374	1165	108	Pea	Pea	NNP
26374	1165	109	,	,	,
26374	1165	110	Grandmother	Grandmother	NNP
26374	1165	111	Sawtelle	Sawtelle	NNP
26374	1165	112	's	's	POS
26374	1165	113	,	,	,
26374	1165	114	6	6	CD
26374	1165	115	Pea	Pea	NNP
26374	1165	116	,	,	,
26374	1165	117	Split	Split	NNP
26374	1165	118	,	,	,
26374	1165	119	5	5	CD
26374	1165	120	Potato	Potato	NNP
26374	1165	121	,	,	,
26374	1165	122	8	8	CD
26374	1165	123	Soup	soup	NN
26374	1165	124	a	a	FW
26374	1165	125	la	la	NNP
26374	1165	126	Minute	Minute	NNP
26374	1165	127	,	,	,
26374	1165	128	9	9	CD
26374	1165	129	Soupe	soupe	NN
26374	1165	130	a	a	DT
26374	1165	131	l'Ognon	l'Ognon	NNP
26374	1165	132	,	,	,
26374	1165	133	8	8	CD
26374	1165	134	Tomato	Tomato	NNP
26374	1165	135	,	,	,
26374	1165	136	without	without	IN
26374	1165	137	stock	stock	NN
26374	1165	138	,	,	,
26374	1165	139	4	4	CD
26374	1165	140	"	"	``
26374	1165	141	Milk	milk	NN
26374	1165	142	,	,	,
26374	1165	143	4	4	CD
26374	1165	144	VEGETABLES--	VEGETABLES--	NNP
26374	1165	145	Artichokes	Artichokes	NNP
26374	1165	146	,	,	,
26374	1165	147	boiled	boil	VBN
26374	1165	148	,	,	,
26374	1165	149	34	34	CD
26374	1165	150	"	"	``
26374	1165	151	stuffed	stuff	VBN
26374	1165	152	,	,	,
26374	1165	153	34	34	CD
26374	1165	154	Celery	Celery	NNP
26374	1165	155	Root	Root	NNP
26374	1165	156	,	,	,
26374	1165	157	34	34	CD
26374	1165	158	Carrots	carrot	NNS
26374	1165	159	,	,	,
26374	1165	160	stewed	stew	VBD
26374	1165	161	,	,	,
26374	1165	162	34	34	CD
26374	1165	163	New	New	NNP
26374	1165	164	England	England	NNP
26374	1165	165	Corn	Corn	NNP
26374	1165	166	Pudding	Pudding	NNP
26374	1165	167	,	,	,
26374	1165	168	34	34	CD
26374	1165	169	Potatoes	potato	NNS
26374	1165	170	in	in	IN
26374	1165	171	Cases	case	NNS
26374	1165	172	,	,	,
26374	1165	173	33	33	CD
26374	1165	174	"	"	``
26374	1165	175	Baked	Baked	NNP
26374	1165	176	Cream	Cream	NNP
26374	1165	177	,	,	,
26374	1165	178	33	33	CD
26374	1165	179	"	"	``
26374	1165	180	Escalloped	Escalloped	NNP
26374	1165	181	,	,	,
26374	1165	182	33	33	CD
26374	1165	183	Peppers	pepper	NNS
26374	1165	184	,	,	,
26374	1165	185	stuffed	stuff	VBN
26374	1165	186	--	--	:
26374	1165	187	No	no	UH
26374	1165	188	.	.	.
26374	1166	1	1	1	CD
26374	1166	2	,	,	,
26374	1166	3	36	36	CD
26374	1166	4	"	"	``
26374	1166	5	"	"	``
26374	1166	6	No	no	UH
26374	1166	7	.	.	.
26374	1167	1	2	2	CD
26374	1167	2	,	,	,
26374	1167	3	36	36	CD
26374	1167	4	Tomatoes	Tomatoes	NNPS
26374	1167	5	,	,	,
26374	1167	6	stuffed	stuff	VBN
26374	1167	7	--	--	:
26374	1167	8	No	no	UH
26374	1167	9	.	.	.
26374	1168	1	1	1	CD
26374	1168	2	,	,	,
26374	1168	3	35	35	CD
26374	1168	4	Tomatoes	tomato	NNS
26374	1168	5	,	,	,
26374	1168	6	stuffed	stuff	VBN
26374	1168	7	--	--	:
26374	1168	8	No	no	UH
26374	1168	9	.	.	.
26374	1169	1	2	2	CD
26374	1169	2	,	,	,
26374	1169	3	35	35	CD
26374	1169	4	Squash	Squash	NNP
26374	1169	5	and	and	CC
26374	1169	6	Corn	Corn	NNP
26374	1169	7	,	,	,
26374	1169	8	35	35	CD
26374	1169	9	[	[	-LRB-
26374	1169	10	Illustration	illustration	NN
26374	1169	11	]	]	-RRB-
26374	1169	12	*	*	NFP
26374	1169	13	*	*	NFP
26374	1169	14	*	*	NFP
26374	1169	15	*	*	NFP
26374	1169	16	*	*	NFP
26374	1169	17	*	*	NFP
26374	1169	18	Transcriber	Transcriber	NNP
26374	1169	19	's	's	POS
26374	1169	20	Note	note	NN
26374	1169	21	The	the	DT
26374	1169	22	following	follow	VBG
26374	1169	23	errors	error	NNS
26374	1169	24	were	be	VBD
26374	1169	25	corrected	correct	VBN
26374	1169	26	.	.	.
26374	1170	1	Page	page	NN
26374	1170	2	Error	Error	NNP
26374	1170	3	19	19	CD
26374	1170	4	chicken	chicken	NN
26374	1170	5	cut	cut	VBN
26374	1170	6	into	into	IN
26374	1170	7	dice	dice	NNS
26374	1170	8	changed	change	VBN
26374	1170	9	to	to	IN
26374	1170	10	chicken	chicken	NN
26374	1170	11	cut	cut	NN
26374	1170	12	into	into	IN
26374	1170	13	dice	dice	NN
26374	1170	14	;	;	:
26374	1170	15	19	19	CD
26374	1170	16	3	3	CD
26374	1170	17	hard	hard	RB
26374	1170	18	-	-	HYPH
26374	1170	19	boiled	boil	VBN
26374	1170	20	eggs	egg	NNS
26374	1170	21	changed	change	VBN
26374	1170	22	to	to	IN
26374	1170	23	3	3	CD
26374	1170	24	hard	hard	RB
26374	1170	25	-	-	HYPH
26374	1170	26	boiled	boil	VBN
26374	1170	27	eggs	egg	NNS
26374	1170	28	;	;	:
26374	1170	29	27	27	CD
26374	1170	30	cook	cook	NN
26374	1170	31	slowl.y	slowl.y	NN
26374	1170	32	.	.	.
26374	1171	1	changed	change	VBN
26374	1171	2	to	to	TO
26374	1171	3	cook	cook	VB
26374	1171	4	slowly	slowly	RB
26374	1171	5	.	.	.
26374	1172	1	33	33	CD
26374	1172	2	it	-PRON-	PRP
26374	1172	3	to	to	TO
26374	1172	4	protude	protude	VB
26374	1172	5	changed	change	VBD
26374	1172	6	to	to	IN
26374	1172	7	it	-PRON-	PRP
26374	1172	8	to	to	TO
26374	1172	9	protrude	protrude	VB
26374	1172	10	45	45	CD
26374	1172	11	FILLING	filling	NN
26374	1172	12	changed	change	VBD
26374	1172	13	to	to	IN
26374	1172	14	FILLING	FILLING	NNP
26374	1172	15	.	.	.
26374	1173	1	46	46	CD
26374	1173	2	FROSTING	frosting	NN
26374	1173	3	changed	change	VBD
26374	1173	4	to	to	IN
26374	1173	5	FROSTING	FROSTING	NNP
26374	1173	6	.	.	.
26374	1174	1	46	46	CD
26374	1174	2	FILLING	FILLING	NNP
26374	1174	3	..	..	NFP
26374	1174	4	changed	change	VBD
26374	1174	5	to	to	IN
26374	1174	6	FILLING	FILLING	NNP
26374	1174	7	.	.	.
26374	1175	1	93	93	CD
26374	1175	2	Sheeps	Sheeps	NNP
26374	1175	3	Tongue	Tongue	NNP
26374	1175	4	changed	change	VBD
26374	1175	5	to	to	IN
26374	1175	6	Sheep	Sheep	NNS
26374	1175	7	's	's	POS
26374	1175	8	Tongue	Tongue	NNP
26374	1175	9	94	94	CD
26374	1175	10	Souffle	Souffle	NNP
26374	1175	11	,	,	,
26374	1175	12	changed	change	VBD
26374	1175	13	to	to	IN
26374	1175	14	SoufflÃ	SoufflÃ	NNP
26374	1175	15	©	©	NNP
26374	1175	16	,	,	,
26374	1175	17	The	the	DT
26374	1175	18	following	follow	VBG
26374	1175	19	words	word	NNS
26374	1175	20	were	be	VBD
26374	1175	21	inconsistently	inconsistently	RB
26374	1175	22	spelled	spell	VBN
26374	1175	23	or	or	CC
26374	1175	24	hyphenated	hyphenate	VBN
26374	1175	25	:	:	:
26374	1175	26	dessert	dessert	NN
26374	1175	27	-	-	HYPH
26374	1175	28	spoon	spoon	NN
26374	1175	29	/	/	SYM
26374	1175	30	dessertspoon	dessertspoon	NN
26374	1175	31	sauce	sauce	NN
26374	1175	32	-	-	HYPH
26374	1175	33	pan	pan	NN
26374	1175	34	/	/	SYM
26374	1175	35	saucepan	saucepan	NNP
26374	1175	36	tea	tea	NN
26374	1175	37	-	-	HYPH
26374	1175	38	cup	cup	NN
26374	1175	39	/	/	SYM
26374	1175	40	teacup	teacup	NN
26374	1175	41	tea	tea	NN
26374	1175	42	-	-	HYPH
26374	1175	43	cups	cup	NNS
26374	1175	44	/	/	SYM
26374	1175	45	teacups	teacup	NNS