id	sid	tid	token	lemma	pos
19775	1	1	Transcriber	Transcriber	NNP
19775	1	2	's	's	POS
19775	1	3	Note	Note	NNP
19775	1	4	Certain	certain	JJ
19775	1	5	statements	statement	NNS
19775	1	6	given	give	VBN
19775	1	7	in	in	IN
19775	1	8	this	this	DT
19775	1	9	cookbook	cookbook	NN
19775	1	10	about	about	IN
19775	1	11	distinguishing	distinguish	VBG
19775	1	12	between	between	IN
19775	1	13	toxic	toxic	JJ
19775	1	14	and	and	CC
19775	1	15	non	non	JJ
19775	1	16	-	-	JJ
19775	1	17	toxic	toxic	JJ
19775	1	18	mushrooms	mushroom	NNS
19775	1	19	,	,	,
19775	1	20	and	and	CC
19775	1	21	the	the	DT
19775	1	22	use	use	NN
19775	1	23	of	of	IN
19775	1	24	certain	certain	JJ
19775	1	25	herbs	herb	NNS
19775	1	26	,	,	,
19775	1	27	in	in	IN
19775	1	28	particular	particular	JJ
19775	1	29	pennyroyal	pennyroyal	NN
19775	1	30	,	,	,
19775	1	31	do	do	VBP
19775	1	32	not	not	RB
19775	1	33	conform	conform	VB
19775	1	34	to	to	IN
19775	1	35	modern	modern	JJ
19775	1	36	knowledge	knowledge	NN
19775	1	37	and	and	CC
19775	1	38	may	may	MD
19775	1	39	be	be	VB
19775	1	40	dangerous	dangerous	JJ
19775	1	41	to	to	TO
19775	1	42	follow	follow	VB
19775	1	43	.	.	.
19775	2	1	Please	please	UH
19775	2	2	consult	consult	VB
19775	2	3	reliable	reliable	JJ
19775	2	4	modern	modern	JJ
19775	2	5	resources	resource	NNS
19775	2	6	for	for	IN
19775	2	7	these	these	DT
19775	2	8	products	product	NNS
19775	2	9	.	.	.
19775	3	1	Obvious	obvious	JJ
19775	3	2	typographical	typographical	JJ
19775	3	3	errors	error	NNS
19775	3	4	have	have	VBP
19775	3	5	been	be	VBN
19775	3	6	corrected	correct	VBN
19775	3	7	.	.	.
19775	4	1	A	a	DT
19775	4	2	list	list	NN
19775	4	3	of	of	IN
19775	4	4	the	the	DT
19775	4	5	changes	change	NNS
19775	4	6	is	be	VBZ
19775	4	7	found	find	VBN
19775	4	8	at	at	IN
19775	4	9	the	the	DT
19775	4	10	end	end	NN
19775	4	11	of	of	IN
19775	4	12	the	the	DT
19775	4	13	text	text	NN
19775	4	14	.	.	.
19775	5	1	Inconsistency	inconsistency	NN
19775	5	2	in	in	IN
19775	5	3	spelling	spelling	NN
19775	5	4	and	and	CC
19775	5	5	hyphenation	hyphenation	NN
19775	5	6	has	have	VBZ
19775	5	7	been	be	VBN
19775	5	8	maintained	maintain	VBN
19775	5	9	.	.	.
19775	6	1	A	a	DT
19775	6	2	list	list	NN
19775	6	3	of	of	IN
19775	6	4	these	these	DT
19775	6	5	inconsistencies	inconsistency	NNS
19775	6	6	is	be	VBZ
19775	6	7	found	find	VBN
19775	6	8	at	at	IN
19775	6	9	the	the	DT
19775	6	10	end	end	NN
19775	6	11	of	of	IN
19775	6	12	the	the	DT
19775	6	13	text	text	NN
19775	6	14	.	.	.
19775	7	1	Vaughan	Vaughan	NNP
19775	7	2	's	's	POS
19775	7	3	VEGETABLE	VEGETABLE	NNP
19775	7	4	COOK	COOK	NNP
19775	7	5	BOOK	BOOK	NNP
19775	7	6	[	[	-LRB-
19775	7	7	Illustration	illustration	NN
19775	7	8	]	]	-RRB-
19775	7	9	How	how	WRB
19775	7	10	to	to	IN
19775	7	11	Cook	Cook	NNP
19775	7	12	and	and	CC
19775	7	13	Use	use	VB
19775	7	14	Rarer	Rarer	NNP
19775	7	15	Vegetables	Vegetables	NNPS
19775	7	16	and	and	CC
19775	7	17	Herbs	Herbs	NNP
19775	7	18	A	A	NNP
19775	7	19	Boon	Boon	NNP
19775	7	20	to	to	IN
19775	7	21	Housewives	Housewives	NNP
19775	7	22	Fourth	Fourth	NNP
19775	7	23	Edition	Edition	NNP
19775	7	24	1919	1919	CD
19775	7	25	--PUBLISHED	--PUBLISHED	:
19775	7	26	BY--	BY--	VBD
19775	7	27	VAUGHAN	VAUGHAN	NNP
19775	7	28	'S	'S	NNP
19775	7	29	SEED	SEED	NNP
19775	7	30	STORE	STORE	NNP
19775	7	31	NEW	NEW	NNP
19775	7	32	YORK	YORK	NNP
19775	7	33	43	43	CD
19775	7	34	Barclay	Barclay	NNP
19775	7	35	Street	Street	NNP
19775	7	36	CHICAGO	CHICAGO	NNP
19775	7	37	31	31	CD
19775	7	38	-	-	SYM
19775	7	39	33	33	CD
19775	7	40	W.	W.	NNP
19775	7	41	Randolph	Randolph	NNP
19775	7	42	Street	Street	NNP
19775	7	43	Greenhouses	Greenhouses	NNPS
19775	7	44	,	,	,
19775	7	45	Nurseries	Nurseries	NNPS
19775	7	46	and	and	CC
19775	7	47	Trial	Trial	NNP
19775	7	48	Grounds	Grounds	NNPS
19775	7	49	,	,	,
19775	7	50	Western	Western	NNP
19775	7	51	Springs	Springs	NNP
19775	7	52	,	,	,
19775	7	53	Illinois	Illinois	NNP
19775	7	54	.	.	.
19775	8	1	3	3	CD
19775	8	2	-	-	SYM
19775	8	3	19	19	CD
19775	8	4	2	2	CD
19775	8	5	M	M	NNP
19775	8	6	French	French	NNP
19775	8	7	Endive	Endive	NNP
19775	8	8	or	or	CC
19775	8	9	Witloof	witloof	VB
19775	8	10	Chicory	Chicory	NNP
19775	8	11	A	a	DT
19775	8	12	Wholesome	Wholesome	NNP
19775	8	13	and	and	CC
19775	8	14	Useful	Useful	NNP
19775	8	15	Winter	Winter	NNP
19775	8	16	Vegetable	Vegetable	NNP
19775	8	17	[	[	-LRB-
19775	8	18	Illustration	illustration	NN
19775	8	19	]	]	-RRB-
19775	8	20	=	=	VBZ
19775	8	21	How	how	WRB
19775	8	22	to	to	TO
19775	8	23	Grow.=	Grow.=	NNP
19775	8	24	Sow	sow	VB
19775	8	25	the	the	DT
19775	8	26	seed	seed	NN
19775	8	27	in	in	IN
19775	8	28	Spring	Spring	NNP
19775	8	29	on	on	IN
19775	8	30	well	well	RB
19775	8	31	prepared	prepare	VBN
19775	8	32	land	land	NN
19775	8	33	1	1	CD
19775	8	34	ft	ft	NNP
19775	8	35	.	.	NNP
19775	8	36	apart	apart	RB
19775	8	37	in	in	IN
19775	8	38	rows	row	NNS
19775	8	39	,	,	,
19775	8	40	and	and	CC
19775	8	41	thin	thin	JJ
19775	8	42	out	out	RP
19775	8	43	same	same	JJ
19775	8	44	as	as	IN
19775	8	45	parsnips	parsnip	NNS
19775	8	46	.	.	.
19775	9	1	Lift	lift	VB
19775	9	2	the	the	DT
19775	9	3	roots	root	NNS
19775	9	4	in	in	IN
19775	9	5	fall	fall	NN
19775	9	6	.	.	.
19775	10	1	These	these	DT
19775	10	2	roots	root	NNS
19775	10	3	produce	produce	VBP
19775	10	4	during	during	IN
19775	10	5	winter	winter	NN
19775	10	6	months	month	NNS
19775	10	7	,	,	,
19775	10	8	the	the	DT
19775	10	9	beautiful	beautiful	JJ
19775	10	10	young	young	JJ
19775	10	11	crisp	crisp	JJ
19775	10	12	leaves	leave	NNS
19775	10	13	,	,	,
19775	10	14	which	which	WDT
19775	10	15	make	make	VBP
19775	10	16	one	one	CD
19775	10	17	of	of	IN
19775	10	18	the	the	DT
19775	10	19	most	most	RBS
19775	10	20	delicious	delicious	JJ
19775	10	21	winter	winter	NN
19775	10	22	salads	salad	NNS
19775	10	23	.	.	.
19775	11	1	Here	here	RB
19775	11	2	's	be	VBZ
19775	11	3	how	how	WRB
19775	11	4	it	-PRON-	PRP
19775	11	5	's	be	VBZ
19775	11	6	done	do	VBN
19775	11	7	.	.	.
19775	12	1	=	=	NFP
19775	12	2	Forcing	force	VBG
19775	12	3	the	the	DT
19775	12	4	Roots.=	roots.=	NN
19775	12	5	Prepare	prepare	VB
19775	12	6	a	a	DT
19775	12	7	convenient	convenient	JJ
19775	12	8	sized	sized	JJ
19775	12	9	bed	bed	NN
19775	12	10	of	of	IN
19775	12	11	good	good	JJ
19775	12	12	rich	rich	JJ
19775	12	13	soil	soil	NN
19775	12	14	about	about	IN
19775	12	15	a	a	DT
19775	12	16	foot	foot	NN
19775	12	17	deep	deep	JJ
19775	12	18	,	,	,
19775	12	19	in	in	IN
19775	12	20	the	the	DT
19775	12	21	basement	basement	NN
19775	12	22	and	and	CC
19775	12	23	board	board	VB
19775	12	24	up	up	RP
19775	12	25	the	the	DT
19775	12	26	sides	side	NNS
19775	12	27	.	.	.
19775	13	1	Place	place	VB
19775	13	2	the	the	DT
19775	13	3	roots	root	NNS
19775	13	4	in	in	IN
19775	13	5	it	-PRON-	PRP
19775	13	6	until	until	IN
19775	13	7	the	the	DT
19775	13	8	crowns	crown	NNS
19775	13	9	are	be	VBP
19775	13	10	just	just	RB
19775	13	11	covered	cover	VBN
19775	13	12	,	,	,
19775	13	13	and	and	CC
19775	13	14	about	about	RB
19775	13	15	2	2	CD
19775	13	16	inches	inch	NNS
19775	13	17	apart	apart	RB
19775	13	18	,	,	,
19775	13	19	in	in	IN
19775	13	20	rows	row	NNS
19775	13	21	6	6	CD
19775	13	22	to	to	TO
19775	13	23	8	8	CD
19775	13	24	inches	inch	NNS
19775	13	25	apart	apart	RB
19775	13	26	then	then	RB
19775	13	27	place	place	NN
19775	13	28	on	on	IN
19775	13	29	top	top	NN
19775	13	30	about	about	RB
19775	13	31	8	8	CD
19775	13	32	inches	inch	NNS
19775	13	33	of	of	IN
19775	13	34	any	any	DT
19775	13	35	kind	kind	NN
19775	13	36	of	of	IN
19775	13	37	light	light	NN
19775	13	38	covering	cover	VBG
19775	13	39	such	such	JJ
19775	13	40	as	as	IN
19775	13	41	leaf	leaf	NN
19775	13	42	mold	mold	NN
19775	13	43	or	or	CC
19775	13	44	other	other	JJ
19775	13	45	light	light	JJ
19775	13	46	compost	compost	NN
19775	13	47	.	.	.
19775	14	1	This	this	DT
19775	14	2	=	=	NFP
19775	14	3	must	must	MD
19775	14	4	be	be	VB
19775	14	5	light=	light=	JJ
19775	14	6	or	or	CC
19775	14	7	otherwise	otherwise	RB
19775	14	8	the	the	DT
19775	14	9	heads	head	NNS
19775	14	10	which	which	WDT
19775	14	11	will	will	MD
19775	14	12	grow	grow	VB
19775	14	13	from	from	IN
19775	14	14	the	the	DT
19775	14	15	crown	crown	NN
19775	14	16	will	will	MD
19775	14	17	open	open	VB
19775	14	18	out	out	RP
19775	14	19	instead	instead	RB
19775	14	20	of	of	IN
19775	14	21	keeping	keep	VBG
19775	14	22	firmly	firmly	RB
19775	14	23	closed	closed	JJ
19775	14	24	and	and	CC
19775	14	25	conically	conically	RB
19775	14	26	shaped	shape	VBN
19775	14	27	.	.	.
19775	15	1	On	on	IN
19775	15	2	the	the	DT
19775	15	3	top	top	NN
19775	15	4	of	of	IN
19775	15	5	the	the	DT
19775	15	6	light	light	JJ
19775	15	7	soil	soil	NN
19775	15	8	,	,	,
19775	15	9	manure	manure	NN
19775	15	10	(	(	-LRB-
19775	15	11	if	if	IN
19775	15	12	it	-PRON-	PRP
19775	15	13	can	can	MD
19775	15	14	be	be	VB
19775	15	15	procured	procure	VBN
19775	15	16	fresh	fresh	JJ
19775	15	17	,	,	,
19775	15	18	all	all	PDT
19775	15	19	the	the	DT
19775	15	20	better	well	JJR
19775	15	21	)	)	-RRB-
19775	15	22	should	should	MD
19775	15	23	be	be	VB
19775	15	24	placed	place	VBN
19775	15	25	to	to	IN
19775	15	26	a	a	DT
19775	15	27	thickness	thickness	NN
19775	15	28	of	of	IN
19775	15	29	about	about	RB
19775	15	30	12	12	CD
19775	15	31	inches	inch	NNS
19775	15	32	,	,	,
19775	15	33	or	or	CC
19775	15	34	even	even	RB
19775	15	35	more	more	JJR
19775	15	36	.	.	.
19775	16	1	This	this	DT
19775	16	2	will	will	MD
19775	16	3	cause	cause	VB
19775	16	4	the	the	DT
19775	16	5	soil	soil	NN
19775	16	6	to	to	TO
19775	16	7	warm	warm	VB
19775	16	8	slightly	slightly	RB
19775	16	9	and	and	CC
19775	16	10	hasten	hasten	VB
19775	16	11	the	the	DT
19775	16	12	making	making	NN
19775	16	13	of	of	IN
19775	16	14	the	the	DT
19775	16	15	head	head	NN
19775	16	16	.	.	.
19775	17	1	Horse	horse	NN
19775	17	2	manure	manure	NN
19775	17	3	is	be	VBZ
19775	17	4	better	well	JJR
19775	17	5	than	than	IN
19775	17	6	cattle	cattle	NNS
19775	17	7	manure	manure	NN
19775	17	8	for	for	IN
19775	17	9	the	the	DT
19775	17	10	purpose	purpose	NN
19775	17	11	.	.	.
19775	18	1	The	the	DT
19775	18	2	heads	head	NNS
19775	18	3	will	will	MD
19775	18	4	be	be	VB
19775	18	5	ready	ready	JJ
19775	18	6	to	to	TO
19775	18	7	cut	cut	VB
19775	18	8	in	in	RP
19775	18	9	from	from	IN
19775	18	10	4	4	CD
19775	18	11	to	to	TO
19775	18	12	6	6	CD
19775	18	13	weeks	week	NNS
19775	18	14	.	.	.
19775	19	1	By	by	IN
19775	19	2	putting	put	VBG
19775	19	3	in	in	RP
19775	19	4	a	a	DT
19775	19	5	batch	batch	NN
19775	19	6	at	at	IN
19775	19	7	10	10	CD
19775	19	8	day	day	NN
19775	19	9	intervals	interval	NNS
19775	19	10	,	,	,
19775	19	11	a	a	DT
19775	19	12	succession	succession	NN
19775	19	13	of	of	IN
19775	19	14	cuttings	cutting	NNS
19775	19	15	may	may	MD
19775	19	16	be	be	VB
19775	19	17	made	make	VBN
19775	19	18	from	from	IN
19775	19	19	the	the	DT
19775	19	20	bed	bed	NN
19775	19	21	.	.	.
19775	20	1	Store	store	VB
19775	20	2	the	the	DT
19775	20	3	roots	root	NNS
19775	20	4	in	in	IN
19775	20	5	dry	dry	JJ
19775	20	6	sand	sand	NN
19775	20	7	until	until	IN
19775	20	8	they	-PRON-	PRP
19775	20	9	are	be	VBP
19775	20	10	to	to	TO
19775	20	11	be	be	VB
19775	20	12	put	put	VBN
19775	20	13	in	in	IN
19775	20	14	the	the	DT
19775	20	15	bed	bed	NN
19775	20	16	.	.	.
19775	21	1	Roots	root	NNS
19775	21	2	may	may	MD
19775	21	3	also	also	RB
19775	21	4	be	be	VB
19775	21	5	forced	force	VBN
19775	21	6	in	in	IN
19775	21	7	a	a	DT
19775	21	8	Greenhouse	Greenhouse	NNP
19775	21	9	or	or	CC
19775	21	10	Conservatory	Conservatory	NNP
19775	21	11	by	by	IN
19775	21	12	planting	plant	VBG
19775	21	13	under	under	IN
19775	21	14	the	the	DT
19775	21	15	benches	bench	NNS
19775	21	16	or	or	CC
19775	21	17	in	in	IN
19775	21	18	a	a	DT
19775	21	19	specially	specially	RB
19775	21	20	prepared	prepared	JJ
19775	21	21	place	place	NN
19775	21	22	,	,	,
19775	21	23	but	but	CC
19775	21	24	not	not	RB
19775	21	25	too	too	RB
19775	21	26	high	high	JJ
19775	21	27	a	a	DT
19775	21	28	temperature	temperature	NN
19775	21	29	;	;	:
19775	21	30	say	say	VB
19775	21	31	anywhere	anywhere	RB
19775	21	32	from	from	IN
19775	21	33	55	55	CD
19775	21	34	to	to	TO
19775	21	35	60	60	CD
19775	21	36	degrees	degree	NNS
19775	21	37	F.	F.	NNP
19775	21	38	To	to	TO
19775	21	39	give	give	VB
19775	21	40	more	more	RBR
19775	21	41	is	be	VBZ
19775	21	42	running	run	VBG
19775	21	43	the	the	DT
19775	21	44	risk	risk	NN
19775	21	45	of	of	IN
19775	21	46	getting	get	VBG
19775	21	47	spindly	spindly	JJ
19775	21	48	,	,	,
19775	21	49	weak	weak	JJ
19775	21	50	heads	head	NNS
19775	21	51	.	.	.
19775	22	1	They	-PRON-	PRP
19775	22	2	may	may	MD
19775	22	3	also	also	RB
19775	22	4	be	be	VB
19775	22	5	grown	grow	VBN
19775	22	6	in	in	IN
19775	22	7	pots	pot	NNS
19775	22	8	of	of	IN
19775	22	9	say	say	VBP
19775	22	10	12	12	CD
19775	22	11	inch	inch	NN
19775	22	12	drain	drain	NN
19775	22	13	.	.	.
19775	23	1	Place	place	NN
19775	23	2	from	from	IN
19775	23	3	five	five	CD
19775	23	4	to	to	TO
19775	23	5	six	six	CD
19775	23	6	roots	root	NNS
19775	23	7	in	in	IN
19775	23	8	a	a	DT
19775	23	9	pot	pot	NN
19775	23	10	,	,	,
19775	23	11	leaving	leave	VBG
19775	23	12	the	the	DT
19775	23	13	crown	crown	NN
19775	23	14	of	of	IN
19775	23	15	the	the	DT
19775	23	16	root	root	NN
19775	23	17	exposed	expose	VBN
19775	23	18	and	and	CC
19775	23	19	place	place	VB
19775	23	20	another	another	DT
19775	23	21	pot	pot	NN
19775	23	22	inverted	invert	VBD
19775	23	23	closely	closely	RB
19775	23	24	over	over	IN
19775	23	25	it	-PRON-	PRP
19775	23	26	,	,	,
19775	23	27	covering	cover	VBG
19775	23	28	up	up	RP
19775	23	29	the	the	DT
19775	23	30	top	top	JJ
19775	23	31	hole	hole	NN
19775	23	32	,	,	,
19775	23	33	so	so	IN
19775	23	34	as	as	IN
19775	23	35	to	to	TO
19775	23	36	keep	keep	VB
19775	23	37	the	the	DT
19775	23	38	roots	root	NNS
19775	23	39	as	as	RB
19775	23	40	dark	dark	JJ
19775	23	41	as	as	IN
19775	23	42	possible	possible	JJ
19775	23	43	.	.	.
19775	24	1	Water	water	NN
19775	24	2	about	about	IN
19775	24	3	once	once	RB
19775	24	4	a	a	DT
19775	24	5	day	day	NN
19775	24	6	and	and	CC
19775	24	7	in	in	IN
19775	24	8	a	a	DT
19775	24	9	temperature	temperature	NN
19775	24	10	of	of	IN
19775	24	11	from	from	IN
19775	24	12	55	55	CD
19775	24	13	to	to	TO
19775	24	14	65	65	CD
19775	24	15	degrees	degree	NNS
19775	24	16	.	.	.
19775	25	1	It	-PRON-	PRP
19775	25	2	will	will	MD
19775	25	3	take	take	VB
19775	25	4	about	about	RB
19775	25	5	one	one	CD
19775	25	6	month	month	NN
19775	25	7	,	,	,
19775	25	8	or	or	CC
19775	25	9	even	even	RB
19775	25	10	less	less	JJR
19775	25	11	before	before	IN
19775	25	12	the	the	DT
19775	25	13	heads	head	NNS
19775	25	14	may	may	MD
19775	25	15	be	be	VB
19775	25	16	cut	cut	VBN
19775	25	17	.	.	.
19775	26	1	After	after	IN
19775	26	2	cutting	cut	VBG
19775	26	3	they	-PRON-	PRP
19775	26	4	must	must	MD
19775	26	5	be	be	VB
19775	26	6	kept	keep	VBN
19775	26	7	dark	dark	JJ
19775	26	8	,	,	,
19775	26	9	else	else	RB
19775	26	10	they	-PRON-	PRP
19775	26	11	turn	turn	VBP
19775	26	12	green	green	JJ
19775	26	13	quickly	quickly	RB
19775	26	14	.	.	.
19775	27	1	The	the	DT
19775	27	2	roots	root	NNS
19775	27	3	after	after	IN
19775	27	4	being	be	VBG
19775	27	5	forced	force	VBN
19775	27	6	,	,	,
19775	27	7	indoors	indoor	NNS
19775	27	8	or	or	CC
19775	27	9	outdoors	outdoors	RB
19775	27	10	,	,	,
19775	27	11	become	become	VB
19775	27	12	useless	useless	JJ
19775	27	13	.	.	.
19775	28	1	=	=	NFP
19775	28	2	Use.=	Use.=	NNP
19775	28	3	The	the	DT
19775	28	4	leaves	leave	NNS
19775	28	5	can	can	MD
19775	28	6	be	be	VB
19775	28	7	used	use	VBN
19775	28	8	in	in	IN
19775	28	9	every	every	DT
19775	28	10	way	way	NN
19775	28	11	that	that	WDT
19775	28	12	lettuce	lettuce	NN
19775	28	13	can	can	MD
19775	28	14	,	,	,
19775	28	15	and	and	CC
19775	28	16	are	be	VBP
19775	28	17	delicious	delicious	JJ
19775	28	18	either	either	CC
19775	28	19	alone	alone	RB
19775	28	20	,	,	,
19775	28	21	or	or	CC
19775	28	22	in	in	IN
19775	28	23	combination	combination	NN
19775	28	24	salads	salad	NNS
19775	28	25	.	.	.
19775	29	1	It	-PRON-	PRP
19775	29	2	is	be	VBZ
19775	29	3	beautifully	beautifully	RB
19775	29	4	crisp	crisp	JJ
19775	29	5	,	,	,
19775	29	6	tender	tender	JJ
19775	29	7	and	and	CC
19775	29	8	has	have	VBZ
19775	29	9	a	a	DT
19775	29	10	delightful	delightful	JJ
19775	29	11	appetizing	appetize	VBG
19775	29	12	flavor	flavor	NN
19775	29	13	of	of	IN
19775	29	14	its	-PRON-	PRP$
19775	29	15	own	own	JJ
19775	29	16	.	.	.
19775	30	1	Large	large	JJ
19775	30	2	quantities	quantity	NNS
19775	30	3	are	be	VBP
19775	30	4	imported	import	VBN
19775	30	5	into	into	IN
19775	30	6	this	this	DT
19775	30	7	country	country	NN
19775	30	8	from	from	IN
19775	30	9	Europe	Europe	NNP
19775	30	10	every	every	DT
19775	30	11	year	year	NN
19775	30	12	and	and	CC
19775	30	13	it	-PRON-	PRP
19775	30	14	is	be	VBZ
19775	30	15	found	find	VBN
19775	30	16	on	on	IN
19775	30	17	the	the	DT
19775	30	18	bill	bill	NN
19775	30	19	of	of	IN
19775	30	20	fare	fare	NN
19775	30	21	of	of	IN
19775	30	22	all	all	DT
19775	30	23	First	First	NNP
19775	30	24	Class	Class	NNP
19775	30	25	Restaurants	Restaurants	NNPS
19775	30	26	during	during	IN
19775	30	27	the	the	DT
19775	30	28	winter	winter	NN
19775	30	29	months	month	NNS
19775	30	30	.	.	.
19775	31	1	Grown	grow	VBN
19775	31	2	at	at	IN
19775	31	3	home	home	NN
19775	31	4	(	(	-LRB-
19775	31	5	and	and	CC
19775	31	6	so	so	RB
19775	31	7	easily	easily	RB
19775	31	8	grown	grow	VBN
19775	31	9	at	at	IN
19775	31	10	that	that	DT
19775	31	11	)	)	-RRB-
19775	31	12	and	and	CC
19775	31	13	served	serve	VBD
19775	31	14	fresh	fresh	JJ
19775	31	15	and	and	CC
19775	31	16	crisp	crisp	JJ
19775	31	17	from	from	IN
19775	31	18	the	the	DT
19775	31	19	bed	bed	NN
19775	31	20	,	,	,
19775	31	21	its	-PRON-	PRP$
19775	31	22	true	true	JJ
19775	31	23	qualities	quality	NNS
19775	31	24	are	be	VBP
19775	31	25	doubly	doubly	RB
19775	31	26	appreciated	appreciate	VBN
19775	31	27	.	.	.
19775	32	1	PREFACE	preface	VB
19775	32	2	THIRD	third	NN
19775	32	3	EDITION	edition	NN
19775	32	4	[	[	-LRB-
19775	32	5	Illustration	illustration	NN
19775	32	6	]	]	-RRB-
19775	32	7	The	the	DT
19775	32	8	suggestions	suggestion	NNS
19775	32	9	and	and	CC
19775	32	10	recipes	recipe	NNS
19775	32	11	of	of	IN
19775	32	12	this	this	DT
19775	32	13	cook	cook	NN
19775	32	14	book	book	NN
19775	32	15	have	have	VBP
19775	32	16	been	be	VBN
19775	32	17	gathering	gather	VBG
19775	32	18	through	through	IN
19775	32	19	the	the	DT
19775	32	20	years	year	NNS
19775	32	21	from	from	IN
19775	32	22	sources	source	NNS
19775	32	23	far	far	RB
19775	32	24	and	and	CC
19775	32	25	wide	wide	RB
19775	32	26	.	.	.
19775	33	1	Friends	friend	NNS
19775	33	2	and	and	CC
19775	33	3	neighbors	neighbor	NNS
19775	33	4	have	have	VBP
19775	33	5	contributed	contribute	VBN
19775	33	6	,	,	,
19775	33	7	personal	personal	JJ
19775	33	8	experience	experience	NN
19775	33	9	has	have	VBZ
19775	33	10	offered	offer	VBN
19775	33	11	its	-PRON-	PRP$
19775	33	12	lessons	lesson	NNS
19775	33	13	,	,	,
19775	33	14	thrifty	thrifty	JJ
19775	33	15	housekeepers	housekeeper	NNS
19775	33	16	in	in	IN
19775	33	17	home	home	NN
19775	33	18	departments	department	NNS
19775	33	19	of	of	IN
19775	33	20	newspapers	newspaper	NNS
19775	33	21	,	,	,
19775	33	22	reports	report	NNS
19775	33	23	of	of	IN
19775	33	24	lectures	lecture	NNS
19775	33	25	,	,	,
19775	33	26	and	and	CC
19775	33	27	recipes	recipe	NNS
19775	33	28	given	give	VBN
19775	33	29	to	to	IN
19775	33	30	the	the	DT
19775	33	31	newspaper	newspaper	NN
19775	33	32	world	world	NN
19775	33	33	,	,	,
19775	33	34	from	from	IN
19775	33	35	teachers	teacher	NNS
19775	33	36	in	in	IN
19775	33	37	the	the	DT
19775	33	38	science	science	NN
19775	33	39	of	of	IN
19775	33	40	cookery	cookery	NN
19775	33	41	,	,	,
19775	33	42	have	have	VBP
19775	33	43	all	all	DT
19775	33	44	added	add	VBN
19775	33	45	color	color	NN
19775	33	46	or	or	CC
19775	33	47	substance	substance	NN
19775	33	48	to	to	IN
19775	33	49	what	what	WP
19775	33	50	is	be	VBZ
19775	33	51	herein	herein	NNP
19775	33	52	written	write	VBN
19775	33	53	.	.	.
19775	34	1	The	the	DT
19775	34	2	recipes	recipe	NNS
19775	34	3	of	of	IN
19775	34	4	the	the	DT
19775	34	5	CHICAGO	CHICAGO	NNP
19775	34	6	RECORD	record	NN
19775	34	7	-	-	:
19775	34	8	HERALD	HERALD	NNP
19775	34	9	,	,	,
19775	34	10	rich	rich	JJ
19775	34	11	in	in	IN
19775	34	12	material	material	NN
19775	34	13	,	,	,
19775	34	14	have	have	VBP
19775	34	15	been	be	VBN
19775	34	16	drawn	draw	VBN
19775	34	17	on	on	RP
19775	34	18	to	to	IN
19775	34	19	a	a	DT
19775	34	20	limited	limited	JJ
19775	34	21	extent	extent	NN
19775	34	22	,	,	,
19775	34	23	credit	credit	NN
19775	34	24	is	be	VBZ
19775	34	25	given	give	VBN
19775	34	26	to	to	IN
19775	34	27	an	an	DT
19775	34	28	owner	owner	NN
19775	34	29	of	of	IN
19775	34	30	a	a	DT
19775	34	31	recipe	recipe	NN
19775	34	32	if	if	IN
19775	34	33	known	know	VBN
19775	34	34	,	,	,
19775	34	35	if	if	IN
19775	34	36	not	not	RB
19775	34	37	it	-PRON-	PRP
19775	34	38	is	be	VBZ
19775	34	39	given	give	VBN
19775	34	40	to	to	IN
19775	34	41	the	the	DT
19775	34	42	paper	paper	NN
19775	34	43	.	.	.
19775	35	1	Compound	compound	NN
19775	35	2	recipes	recipe	NNS
19775	35	3	have	have	VBP
19775	35	4	been	be	VBN
19775	35	5	made	make	VBN
19775	35	6	up	up	RP
19775	35	7	from	from	IN
19775	35	8	the	the	DT
19775	35	9	study	study	NN
19775	35	10	of	of	IN
19775	35	11	several	several	JJ
19775	35	12	cook	cook	NN
19775	35	13	books	book	NNS
19775	35	14	.	.	.
19775	36	1	"	"	``
19775	36	2	The	the	DT
19775	36	3	Cook	Cook	NNP
19775	36	4	's	's	POS
19775	36	5	Own	own	JJ
19775	36	6	Book	Book	NNP
19775	36	7	,	,	,
19775	36	8	"	"	''
19775	36	9	"	"	``
19775	36	10	The	the	DT
19775	36	11	Household	household	NN
19775	36	12	,	,	,
19775	36	13	"	"	''
19775	36	14	"	"	``
19775	36	15	Practical	Practical	NNP
19775	36	16	Housekeeping	Housekeeping	NNP
19775	36	17	.	.	.
19775	36	18	"	"	''
19775	37	1	French	french	JJ
19775	37	2	and	and	CC
19775	37	3	German	german	JJ
19775	37	4	recipes	recipe	NNS
19775	37	5	have	have	VBP
19775	37	6	all	all	DT
19775	37	7	in	in	IN
19775	37	8	some	some	DT
19775	37	9	degree	degree	NN
19775	37	10	been	be	VBN
19775	37	11	a	a	DT
19775	37	12	source	source	NN
19775	37	13	of	of	IN
19775	37	14	supply	supply	NN
19775	37	15	to	to	IN
19775	37	16	this	this	DT
19775	37	17	compilation	compilation	NN
19775	37	18	.	.	.
19775	38	1	We	-PRON-	PRP
19775	38	2	offer	offer	VBP
19775	38	3	the	the	DT
19775	38	4	result	result	NN
19775	38	5	to	to	IN
19775	38	6	you	-PRON-	PRP
19775	38	7	,	,	,
19775	38	8	hoping	hope	VBG
19775	38	9	it	-PRON-	PRP
19775	38	10	will	will	MD
19775	38	11	fill	fill	VB
19775	38	12	a	a	DT
19775	38	13	need	need	NN
19775	38	14	,	,	,
19775	38	15	and	and	CC
19775	38	16	though	though	IN
19775	38	17	a	a	DT
19775	38	18	wee	wee	JJ
19775	38	19	thing	thing	NN
19775	38	20	among	among	IN
19775	38	21	its	-PRON-	PRP$
19775	38	22	grown	grown	NN
19775	38	23	up	up	RP
19775	38	24	sisters	sister	NNS
19775	38	25	,	,	,
19775	38	26	that	that	IN
19775	38	27	it	-PRON-	PRP
19775	38	28	will	will	MD
19775	38	29	find	find	VB
19775	38	30	a	a	DT
19775	38	31	place	place	NN
19775	38	32	,	,	,
19775	38	33	all	all	DT
19775	38	34	its	-PRON-	PRP$
19775	38	35	own	own	JJ
19775	38	36	,	,	,
19775	38	37	in	in	IN
19775	38	38	your	-PRON-	PRP$
19775	38	39	esteem	esteem	NN
19775	38	40	and	and	CC
19775	38	41	good	good	JJ
19775	38	42	will	will	NN
19775	38	43	.	.	.
19775	39	1	The	the	DT
19775	39	2	demand	demand	NN
19775	39	3	which	which	WDT
19775	39	4	has	have	VBZ
19775	39	5	made	make	VBN
19775	39	6	a	a	DT
19775	39	7	Third	Third	NNP
19775	39	8	Edition	Edition	NNP
19775	39	9	now	now	RB
19775	39	10	necessary	necessary	JJ
19775	39	11	is	be	VBZ
19775	39	12	the	the	DT
19775	39	13	best	good	JJS
19775	39	14	proof	proof	NN
19775	39	15	that	that	IN
19775	39	16	the	the	DT
19775	39	17	volume	volume	NN
19775	39	18	has	have	VBZ
19775	39	19	found	find	VBN
19775	39	20	favor	favor	NN
19775	39	21	,	,	,
19775	39	22	and	and	CC
19775	39	23	the	the	DT
19775	39	24	ever	ever	RB
19775	39	25	increasing	increase	VBG
19775	39	26	love	love	NN
19775	39	27	of	of	IN
19775	39	28	gardening	gardening	NN
19775	39	29	finds	find	VBZ
19775	39	30	its	-PRON-	PRP$
19775	39	31	definite	definite	JJ
19775	39	32	expression	expression	NN
19775	39	33	in	in	IN
19775	39	34	this	this	DT
19775	39	35	direction	direction	NN
19775	39	36	as	as	IN
19775	39	37	in	in	IN
19775	39	38	many	many	JJ
19775	39	39	other	other	JJ
19775	39	40	new	new	JJ
19775	39	41	ones	one	NNS
19775	39	42	.	.	.
19775	40	1	Chicago	Chicago	NNP
19775	40	2	,	,	,
19775	40	3	January	January	NNP
19775	40	4	9th	9th	NN
19775	40	5	,	,	,
19775	40	6	1919	1919	CD
19775	40	7	Chinese	chinese	JJ
19775	40	8	Cabbage	cabbage	NN
19775	40	9	--	--	:
19775	40	10	Pe	Pe	NNP
19775	40	11	Tsai	Tsai	NNP
19775	40	12	[	[	-LRB-
19775	40	13	Illustration	illustration	NN
19775	40	14	]	]	-RRB-
19775	40	15	A	a	DT
19775	40	16	few	few	JJ
19775	40	17	years	year	NNS
19775	40	18	ago	ago	RB
19775	40	19	this	this	DT
19775	40	20	delicious	delicious	JJ
19775	40	21	vegetable	vegetable	NN
19775	40	22	was	be	VBD
19775	40	23	introduced	introduce	VBN
19775	40	24	into	into	IN
19775	40	25	this	this	DT
19775	40	26	country	country	NN
19775	40	27	,	,	,
19775	40	28	though	though	IN
19775	40	29	it	-PRON-	PRP
19775	40	30	has	have	VBZ
19775	40	31	been	be	VBN
19775	40	32	well	well	RB
19775	40	33	known	know	VBN
19775	40	34	and	and	CC
19775	40	35	extensively	extensively	RB
19775	40	36	cultivated	cultivate	VBN
19775	40	37	in	in	IN
19775	40	38	China	China	NNP
19775	40	39	for	for	IN
19775	40	40	a	a	DT
19775	40	41	long	long	JJ
19775	40	42	time	time	NN
19775	40	43	.	.	.
19775	41	1	We	-PRON-	PRP
19775	41	2	have	have	VBP
19775	41	3	grown	grow	VBN
19775	41	4	it	-PRON-	PRP
19775	41	5	at	at	IN
19775	41	6	our	-PRON-	PRP$
19775	41	7	trial	trial	NN
19775	41	8	grounds	ground	NNS
19775	41	9	two	two	CD
19775	41	10	seasons	season	NNS
19775	41	11	and	and	CC
19775	41	12	have	have	VBP
19775	41	13	found	find	VBN
19775	41	14	it	-PRON-	PRP
19775	41	15	a	a	DT
19775	41	16	novel	novel	NN
19775	41	17	,	,	,
19775	41	18	easily	easily	RB
19775	41	19	grown	grow	VBN
19775	41	20	delicious	delicious	JJ
19775	41	21	vegetable	vegetable	NN
19775	41	22	.	.	.
19775	42	1	In	in	IN
19775	42	2	shape	shape	NN
19775	42	3	it	-PRON-	PRP
19775	42	4	resembles	resemble	VBZ
19775	42	5	a	a	DT
19775	42	6	giant	giant	NN
19775	42	7	cos	cos	FW
19775	42	8	lettuce	lettuce	NN
19775	42	9	forming	form	VBG
19775	42	10	a	a	DT
19775	42	11	head	head	NN
19775	42	12	some	some	DT
19775	42	13	fifteen	fifteen	CD
19775	42	14	inches	inch	NNS
19775	42	15	long	long	JJ
19775	42	16	.	.	.
19775	43	1	When	when	WRB
19775	43	2	nearing	near	VBG
19775	43	3	maturity	maturity	NN
19775	43	4	the	the	DT
19775	43	5	outer	outer	JJ
19775	43	6	leaves	leave	NNS
19775	43	7	should	should	MD
19775	43	8	be	be	VB
19775	43	9	tied	tie	VBN
19775	43	10	up	up	RP
19775	43	11	to	to	TO
19775	43	12	blanch	blanch	VB
19775	43	13	the	the	DT
19775	43	14	heart	heart	NN
19775	43	15	and	and	CC
19775	43	16	when	when	WRB
19775	43	17	cut	cut	VB
19775	43	18	two	two	CD
19775	43	19	weeks	week	NNS
19775	43	20	later	later	RB
19775	43	21	and	and	CC
19775	43	22	the	the	DT
19775	43	23	outer	outer	JJ
19775	43	24	leaves	leave	NNS
19775	43	25	removed	remove	VBN
19775	43	26	,	,	,
19775	43	27	appears	appear	VBZ
19775	43	28	as	as	IN
19775	43	29	a	a	DT
19775	43	30	grand	grand	JJ
19775	43	31	oblong	oblong	JJ
19775	43	32	solid	solid	JJ
19775	43	33	white	white	JJ
19775	43	34	head	head	NN
19775	43	35	,	,	,
19775	43	36	of	of	IN
19775	43	37	crisp	crisp	JJ
19775	43	38	tender	tender	NN
19775	43	39	leaves	leave	NNS
19775	43	40	.	.	.
19775	44	1	We	-PRON-	PRP
19775	44	2	have	have	VBP
19775	44	3	noticed	notice	VBN
19775	44	4	that	that	IN
19775	44	5	late	late	JJ
19775	44	6	sowing	sowing	NN
19775	44	7	i.	i.	NNP
19775	44	8	e.	e.	NNP
19775	44	9	July	July	NNP
19775	44	10	gives	give	VBZ
19775	44	11	the	the	DT
19775	44	12	largest	large	JJS
19775	44	13	and	and	CC
19775	44	14	best	good	JJS
19775	44	15	heads	head	NNS
19775	44	16	.	.	.
19775	45	1	Sown	Sown	NNP
19775	45	2	earlier	early	RBR
19775	45	3	it	-PRON-	PRP
19775	45	4	runs	run	VBZ
19775	45	5	to	to	IN
19775	45	6	seed	seed	VB
19775	45	7	.	.	.
19775	46	1	=	=	NFP
19775	46	2	Plant=	plant=	NN
19775	46	3	in	in	IN
19775	46	4	rows	row	NNS
19775	46	5	1	1	CD
19775	46	6	ft	ft	NN
19775	46	7	.	.	.
19775	46	8	apart	apart	RB
19775	46	9	,	,	,
19775	46	10	with	with	IN
19775	46	11	2	2	CD
19775	46	12	-	-	SYM
19775	46	13	1/2	1/2	CD
19775	46	14	or	or	CC
19775	46	15	3	3	CD
19775	46	16	ft	ft	NN
19775	46	17	.	.	.
19775	46	18	between	between	IN
19775	46	19	the	the	DT
19775	46	20	rows	row	NNS
19775	46	21	.	.	.
19775	47	1	Water	water	NN
19775	47	2	and	and	CC
19775	47	3	cultivate	cultivate	VB
19775	47	4	freely	freely	RB
19775	47	5	.	.	.
19775	48	1	For	for	IN
19775	48	2	Winter	winter	NN
19775	48	3	use	use	NN
19775	48	4	store	store	NN
19775	48	5	same	same	JJ
19775	48	6	as	as	IN
19775	48	7	cabbage	cabbage	NN
19775	48	8	,	,	,
19775	48	9	keep	keep	VB
19775	48	10	from	from	IN
19775	48	11	freezing	freezing	NN
19775	48	12	.	.	.
19775	49	1	=	=	NFP
19775	49	2	Uses.=	uses.=	CD
19775	49	3	The	the	DT
19775	49	4	heads	head	NNS
19775	49	5	may	may	MD
19775	49	6	be	be	VB
19775	49	7	cut	cut	VBN
19775	49	8	into	into	IN
19775	49	9	convenient	convenient	JJ
19775	49	10	sizes	size	NNS
19775	49	11	and	and	CC
19775	49	12	served	serve	VBD
19775	49	13	like	like	IN
19775	49	14	lettuce	lettuce	NN
19775	49	15	,	,	,
19775	49	16	but	but	CC
19775	49	17	is	be	VBZ
19775	49	18	we	-PRON-	PRP
19775	49	19	think	think	VBP
19775	49	20	,	,	,
19775	49	21	more	more	RBR
19775	49	22	delicious	delicious	JJ
19775	49	23	,	,	,
19775	49	24	when	when	WRB
19775	49	25	cooked	cook	VBN
19775	49	26	like	like	IN
19775	49	27	cabbage	cabbage	NN
19775	49	28	and	and	CC
19775	49	29	served	serve	VBD
19775	49	30	up	up	RP
19775	49	31	in	in	IN
19775	49	32	any	any	DT
19775	49	33	of	of	IN
19775	49	34	the	the	DT
19775	49	35	many	many	JJ
19775	49	36	ways	way	NNS
19775	49	37	that	that	WDT
19775	49	38	cabbage	cabbage	NN
19775	49	39	is	be	VBZ
19775	49	40	.	.	.
19775	50	1	Sea	Sea	NNP
19775	50	2	Kale	Kale	NNP
19775	50	3	An	an	DT
19775	50	4	easily	easily	RB
19775	50	5	grown	grow	VBN
19775	50	6	vegetable	vegetable	NN
19775	50	7	,	,	,
19775	50	8	especially	especially	RB
19775	50	9	valuable	valuable	JJ
19775	50	10	when	when	WRB
19775	50	11	forced	force	VBN
19775	50	12	during	during	IN
19775	50	13	the	the	DT
19775	50	14	winter	winter	NN
19775	50	15	months	month	NNS
19775	50	16	.	.	.
19775	51	1	To	to	TO
19775	51	2	raise	raise	VB
19775	51	3	from	from	IN
19775	51	4	seed	seed	NN
19775	51	5	sow	sow	NN
19775	51	6	in	in	IN
19775	51	7	April	April	NNP
19775	51	8	,	,	,
19775	51	9	lift	lift	VB
19775	51	10	the	the	DT
19775	51	11	roots	root	NNS
19775	51	12	in	in	IN
19775	51	13	Fall	Fall	NNP
19775	51	14	and	and	CC
19775	51	15	plant	plant	VB
19775	51	16	out	out	RP
19775	51	17	the	the	DT
19775	51	18	following	follow	VBG
19775	51	19	Spring	spring	NN
19775	51	20	in	in	IN
19775	51	21	rows	row	NNS
19775	51	22	2	2	CD
19775	51	23	ft	ft	NN
19775	51	24	.	.	NN
19775	51	25	apart	apart	RB
19775	51	26	.	.	.
19775	52	1	Sea	Sea	NNP
19775	52	2	Kale	Kale	NNP
19775	52	3	needs	need	VBZ
19775	52	4	well	well	RB
19775	52	5	dug	dug	JJ
19775	52	6	,	,	,
19775	52	7	well	well	RB
19775	52	8	manured	manure	VBN
19775	52	9	soil	soil	NN
19775	52	10	and	and	CC
19775	52	11	plenty	plenty	NN
19775	52	12	of	of	IN
19775	52	13	water	water	NN
19775	52	14	.	.	.
19775	53	1	We	-PRON-	PRP
19775	53	2	recommend	recommend	VBP
19775	53	3	planting	planting	NN
19775	53	4	roots	root	NNS
19775	53	5	(	(	-LRB-
19775	53	6	3	3	CD
19775	53	7	year	year	NN
19775	53	8	old	old	JJ
19775	53	9	preferably	preferably	RB
19775	53	10	)	)	-RRB-
19775	53	11	.	.	.
19775	54	1	Cover	cover	VB
19775	54	2	the	the	DT
19775	54	3	bed	bed	NN
19775	54	4	with	with	IN
19775	54	5	light	light	JJ
19775	54	6	blanching	blanching	NN
19775	54	7	material	material	NN
19775	54	8	,	,	,
19775	54	9	7	7	CD
19775	54	10	or	or	CC
19775	54	11	8	8	CD
19775	54	12	ins	in	NNS
19775	54	13	.	.	.
19775	55	1	deep	deep	RB
19775	55	2	and	and	CC
19775	55	3	cut	cut	VBD
19775	55	4	same	same	JJ
19775	55	5	as	as	IN
19775	55	6	Asparagus	Asparagus	NNP
19775	55	7	(	(	-LRB-
19775	55	8	Coal	Coal	NNP
19775	55	9	ashes	ashe	NNS
19775	55	10	is	be	VBZ
19775	55	11	what	what	WP
19775	55	12	is	be	VBZ
19775	55	13	usually	usually	RB
19775	55	14	used	use	VBN
19775	55	15	for	for	IN
19775	55	16	Seakale	Seakale	NNP
19775	55	17	)	)	-RRB-
19775	55	18	.	.	.
19775	56	1	It	-PRON-	PRP
19775	56	2	should	should	MD
19775	56	3	be	be	VB
19775	56	4	ready	ready	JJ
19775	56	5	to	to	TO
19775	56	6	cut	cut	VB
19775	56	7	in	in	IN
19775	56	8	6	6	CD
19775	56	9	or	or	CC
19775	56	10	8	8	CD
19775	56	11	weeks	week	NNS
19775	56	12	.	.	.
19775	57	1	To	to	TO
19775	57	2	get	get	VB
19775	57	3	it	-PRON-	PRP
19775	57	4	early	early	RB
19775	57	5	,	,	,
19775	57	6	plant	plant	NN
19775	57	7	3	3	CD
19775	57	8	roots	root	NNS
19775	57	9	in	in	IN
19775	57	10	hills	hill	NNS
19775	57	11	4	4	CD
19775	57	12	ft	ft	NNP
19775	57	13	.	.	NNP
19775	57	14	apart	apart	RB
19775	57	15	.	.	.
19775	58	1	Place	place	VB
19775	58	2	an	an	DT
19775	58	3	old	old	JJ
19775	58	4	bucket	bucket	NN
19775	58	5	or	or	CC
19775	58	6	box	box	NN
19775	58	7	over	over	IN
19775	58	8	the	the	DT
19775	58	9	hill	hill	NN
19775	58	10	and	and	CC
19775	58	11	cover	cover	VB
19775	58	12	all	all	RB
19775	58	13	over	over	RB
19775	58	14	with	with	IN
19775	58	15	fresh	fresh	JJ
19775	58	16	stable	stable	JJ
19775	58	17	manure	manure	NN
19775	58	18	.	.	.
19775	59	1	The	the	DT
19775	59	2	heat	heat	NN
19775	59	3	from	from	IN
19775	59	4	the	the	DT
19775	59	5	manure	manure	NN
19775	59	6	will	will	MD
19775	59	7	make	make	VB
19775	59	8	cutting	cut	VBG
19775	59	9	possible	possible	JJ
19775	59	10	in	in	IN
19775	59	11	2	2	CD
19775	59	12	or	or	CC
19775	59	13	3	3	CD
19775	59	14	weeks	week	NNS
19775	59	15	;	;	:
19775	59	16	4	4	CD
19775	59	17	or	or	CC
19775	59	18	6	6	CD
19775	59	19	buckets	bucket	NNS
19775	59	20	or	or	CC
19775	59	21	boxes	box	NNS
19775	59	22	may	may	MD
19775	59	23	be	be	VB
19775	59	24	used	use	VBN
19775	59	25	and	and	CC
19775	59	26	transferred	transfer	VBN
19775	59	27	to	to	IN
19775	59	28	other	other	JJ
19775	59	29	hills	hill	NNS
19775	59	30	when	when	WRB
19775	59	31	first	first	JJ
19775	59	32	hills	hill	NNS
19775	59	33	are	be	VBP
19775	59	34	through	through	RB
19775	59	35	.	.	.
19775	60	1	(	(	-LRB-
19775	60	2	Roots	root	NNS
19775	60	3	can	can	MD
19775	60	4	be	be	VB
19775	60	5	procured	procure	VBN
19775	60	6	in	in	IN
19775	60	7	the	the	DT
19775	60	8	Fall	Fall	NNP
19775	60	9	.	.	.
19775	60	10	)	)	-RRB-
19775	61	1	=	=	NFP
19775	61	2	Forcing	Forcing	NNP
19775	61	3	Inside.=	Inside.=	NNP
19775	61	4	Plant	Plant	NNP
19775	61	5	3	3	CD
19775	61	6	to	to	IN
19775	61	7	5	5	CD
19775	61	8	roots	root	NNS
19775	61	9	in	in	IN
19775	61	10	an	an	DT
19775	61	11	8	8	CD
19775	61	12	in	in	NN
19775	61	13	.	.	.
19775	62	1	pot	pot	NN
19775	62	2	and	and	CC
19775	62	3	invert	invert	VB
19775	62	4	a	a	DT
19775	62	5	similar	similar	JJ
19775	62	6	pot	pot	NN
19775	62	7	over	over	IN
19775	62	8	it	-PRON-	PRP
19775	62	9	and	and	CC
19775	62	10	cover	cover	VB
19775	62	11	the	the	DT
19775	62	12	hole	hole	NN
19775	62	13	in	in	IN
19775	62	14	the	the	DT
19775	62	15	top	top	NN
19775	62	16	.	.	.
19775	63	1	Place	place	NN
19775	63	2	under	under	IN
19775	63	3	bench	bench	NN
19775	63	4	in	in	IN
19775	63	5	conservatory	conservatory	NN
19775	63	6	or	or	CC
19775	63	7	Greenhouse	Greenhouse	NNP
19775	63	8	,	,	,
19775	63	9	or	or	CC
19775	63	10	in	in	IN
19775	63	11	a	a	DT
19775	63	12	warm	warm	JJ
19775	63	13	basement	basement	NN
19775	63	14	where	where	WRB
19775	63	15	50	50	CD
19775	63	16	or	or	CC
19775	63	17	60	60	CD
19775	63	18	degrees	degree	NNS
19775	63	19	may	may	MD
19775	63	20	be	be	VB
19775	63	21	maintained	maintain	VBN
19775	63	22	.	.	.
19775	64	1	Water	water	NN
19775	64	2	every	every	DT
19775	64	3	day	day	NN
19775	64	4	.	.	.
19775	65	1	Cutting	cutting	NN
19775	65	2	should	should	MD
19775	65	3	be	be	VB
19775	65	4	made	make	VBN
19775	65	5	in	in	RP
19775	65	6	from	from	IN
19775	65	7	18	18	CD
19775	65	8	to	to	TO
19775	65	9	21	21	CD
19775	65	10	days	day	NNS
19775	65	11	,	,	,
19775	65	12	according	accord	VBG
19775	65	13	to	to	IN
19775	65	14	heat	heat	NN
19775	65	15	maintained	maintain	VBD
19775	65	16	.	.	.
19775	66	1	=	=	NFP
19775	66	2	Use.=	Use.=	NNP
19775	66	3	Seakale	Seakale	NNP
19775	66	4	is	be	VBZ
19775	66	5	considered	consider	VBN
19775	66	6	a	a	DT
19775	66	7	great	great	JJ
19775	66	8	delicacy	delicacy	NN
19775	66	9	,	,	,
19775	66	10	the	the	DT
19775	66	11	young	young	JJ
19775	66	12	shoots	shoot	NNS
19775	66	13	when	when	WRB
19775	66	14	cooked	cook	VBN
19775	66	15	are	be	VBP
19775	66	16	more	more	RBR
19775	66	17	tender	tender	JJ
19775	66	18	than	than	IN
19775	66	19	the	the	DT
19775	66	20	youngest	young	JJS
19775	66	21	Asparagus	Asparagus	NNP
19775	66	22	.	.	.
19775	67	1	They	-PRON-	PRP
19775	67	2	are	be	VBP
19775	67	3	usually	usually	RB
19775	67	4	cooked	cook	VBN
19775	67	5	whole	whole	JJ
19775	67	6	and	and	CC
19775	67	7	served	serve	VBD
19775	67	8	with	with	IN
19775	67	9	white	white	JJ
19775	67	10	(	(	-LRB-
19775	67	11	cream	cream	NN
19775	67	12	)	)	-RRB-
19775	67	13	sauce	sauce	NN
19775	67	14	as	as	IN
19775	67	15	Asparagus	Asparagus	NNP
19775	67	16	,	,	,
19775	67	17	or	or	CC
19775	67	18	may	may	MD
19775	67	19	be	be	VB
19775	67	20	chopped	chop	VBN
19775	67	21	up	up	RP
19775	67	22	and	and	CC
19775	67	23	cooked	cook	VBN
19775	67	24	like	like	IN
19775	67	25	celery	celery	NN
19775	67	26	and	and	CC
19775	67	27	served	serve	VBD
19775	67	28	in	in	IN
19775	67	29	the	the	DT
19775	67	30	same	same	JJ
19775	67	31	manner	manner	NN
19775	67	32	.	.	.
19775	68	1	It	-PRON-	PRP
19775	68	2	has	have	VBZ
19775	68	3	a	a	DT
19775	68	4	nice	nice	JJ
19775	68	5	buttery	buttery	NN
19775	68	6	flavor	flavor	NN
19775	68	7	of	of	IN
19775	68	8	its	-PRON-	PRP$
19775	68	9	own	own	JJ
19775	68	10	,	,	,
19775	68	11	that	that	DT
19775	68	12	has	have	VBZ
19775	68	13	to	to	TO
19775	68	14	be	be	VB
19775	68	15	tasted	taste	VBN
19775	68	16	to	to	TO
19775	68	17	be	be	VB
19775	68	18	appreciated	appreciate	VBN
19775	68	19	,	,	,
19775	68	20	a	a	DT
19775	68	21	flavor	flavor	NN
19775	68	22	that	that	WDT
19775	68	23	will	will	MD
19775	68	24	take	take	VB
19775	68	25	with	with	IN
19775	68	26	the	the	DT
19775	68	27	household	household	NN
19775	68	28	.	.	.
19775	69	1	We	-PRON-	PRP
19775	69	2	do	do	VBP
19775	69	3	not	not	RB
19775	69	4	hesitate	hesitate	VB
19775	69	5	to	to	TO
19775	69	6	say	say	VB
19775	69	7	that	that	IN
19775	69	8	if	if	IN
19775	69	9	once	once	RB
19775	69	10	grown	grow	VBD
19775	69	11	the	the	DT
19775	69	12	demand	demand	NN
19775	69	13	will	will	MD
19775	69	14	soon	soon	RB
19775	69	15	exceed	exceed	VB
19775	69	16	the	the	DT
19775	69	17	supply	supply	NN
19775	69	18	.	.	.
19775	70	1	Vegetables	vegetable	NNS
19775	70	2	are	be	VBP
19775	70	3	at	at	IN
19775	70	4	their	-PRON-	PRP$
19775	70	5	best	good	JJS
19775	70	6	in	in	IN
19775	70	7	their	-PRON-	PRP$
19775	70	8	own	own	JJ
19775	70	9	season	season	NN
19775	70	10	,	,	,
19775	70	11	just	just	RB
19775	70	12	as	as	IN
19775	70	13	nature	nature	NN
19775	70	14	develops	develop	VBZ
19775	70	15	them	-PRON-	PRP
19775	70	16	,	,	,
19775	70	17	not	not	RB
19775	70	18	as	as	IN
19775	70	19	man	man	NN
19775	70	20	forces	force	VBZ
19775	70	21	them	-PRON-	PRP
19775	70	22	.	.	.
19775	71	1	Gathered	gather	VBN
19775	71	2	not	not	RB
19775	71	3	quite	quite	RB
19775	71	4	full	full	JJ
19775	71	5	grown	grow	VBN
19775	71	6	with	with	IN
19775	71	7	the	the	DT
19775	71	8	dew	dew	NN
19775	71	9	of	of	IN
19775	71	10	the	the	DT
19775	71	11	morning	morning	NN
19775	71	12	upon	upon	IN
19775	71	13	them	-PRON-	PRP
19775	71	14	,	,	,
19775	71	15	they	-PRON-	PRP
19775	71	16	are	be	VBP
19775	71	17	solid	solid	JJ
19775	71	18	,	,	,
19775	71	19	tender	tender	JJ
19775	71	20	,	,	,
19775	71	21	juicy	juicy	JJ
19775	71	22	,	,	,
19775	71	23	sweet	sweet	JJ
19775	71	24	and	and	CC
19775	71	25	full	full	JJ
19775	71	26	of	of	IN
19775	71	27	flavor	flavor	NN
19775	71	28	,	,	,
19775	71	29	fit	fit	JJ
19775	71	30	for	for	IN
19775	71	31	a	a	DT
19775	71	32	feast	feast	NN
19775	71	33	of	of	IN
19775	71	34	the	the	DT
19775	71	35	gods	god	NNS
19775	71	36	.	.	.
19775	72	1	But	but	CC
19775	72	2	the	the	DT
19775	72	3	crispness	crispness	NN
19775	72	4	,	,	,
19775	72	5	sweetness	sweetness	NN
19775	72	6	and	and	CC
19775	72	7	fresh	fresh	JJ
19775	72	8	flavors	flavor	NNS
19775	72	9	are	be	VBP
19775	72	10	fleeting	fleeting	JJ
19775	72	11	,	,	,
19775	72	12	and	and	CC
19775	72	13	few	few	JJ
19775	72	14	but	but	CC
19775	72	15	owners	owner	NNS
19775	72	16	of	of	IN
19775	72	17	,	,	,
19775	72	18	and	and	CC
19775	72	19	neighbors	neighbor	NNS
19775	72	20	to	to	IN
19775	72	21	gardens	gardens	NNPS
19775	72	22	know	know	VBP
19775	72	23	the	the	DT
19775	72	24	prime	prime	JJ
19775	72	25	flavors	flavor	NNS
19775	72	26	of	of	IN
19775	72	27	the	the	DT
19775	72	28	fruits	fruit	NNS
19775	72	29	and	and	CC
19775	72	30	vegetables	vegetable	NNS
19775	72	31	upon	upon	IN
19775	72	32	their	-PRON-	PRP$
19775	72	33	tables	table	NNS
19775	72	34	.	.	.
19775	73	1	Therefore	therefore	RB
19775	73	2	in	in	IN
19775	73	3	selecting	select	VBG
19775	73	4	vegetables	vegetable	NNS
19775	73	5	for	for	IN
19775	73	6	your	-PRON-	PRP$
19775	73	7	table	table	NN
19775	73	8	choose	choose	VB
19775	73	9	first	first	RB
19775	73	10	the	the	DT
19775	73	11	freshest	fresh	JJS
19775	73	12	possible	possible	JJ
19775	73	13	,	,	,
19775	73	14	select	select	VB
19775	73	15	medium	medium	JJ
19775	73	16	sized	sized	JJ
19775	73	17	and	and	CC
19775	73	18	not	not	RB
19775	73	19	overgrown	overgrow	VBN
19775	73	20	ones	one	NNS
19775	73	21	,	,	,
19775	73	22	though	though	IN
19775	73	23	small	small	JJ
19775	73	24	sized	sized	JJ
19775	73	25	turnips	turnip	NNS
19775	73	26	and	and	CC
19775	73	27	large	large	JJ
19775	73	28	rutabagas	rutabagas	NN
19775	73	29	are	be	VBP
19775	73	30	best	good	JJS
19775	73	31	,	,	,
19775	73	32	egg	egg	NN
19775	73	33	-	-	HYPH
19775	73	34	plants	plant	NNS
19775	73	35	should	should	MD
19775	73	36	be	be	VB
19775	73	37	full	full	JJ
19775	73	38	grown	grow	VBN
19775	73	39	,	,	,
19775	73	40	but	but	CC
19775	73	41	not	not	RB
19775	73	42	ripe	ripe	JJ
19775	73	43	.	.	.
19775	74	1	If	if	IN
19775	74	2	vegetables	vegetable	NNS
19775	74	3	are	be	VBP
19775	74	4	not	not	RB
19775	74	5	fresh	fresh	JJ
19775	74	6	refresh	refresh	VB
19775	74	7	them	-PRON-	PRP
19775	74	8	by	by	IN
19775	74	9	plunging	plunge	VBG
19775	74	10	them	-PRON-	PRP
19775	74	11	into	into	IN
19775	74	12	cold	cold	JJ
19775	74	13	salt	salt	NN
19775	74	14	water	water	NN
19775	74	15	an	an	DT
19775	74	16	hour	hour	NN
19775	74	17	before	before	IN
19775	74	18	cooking	cooking	NN
19775	74	19	.	.	.
19775	75	1	Old	old	JJ
19775	75	2	potatoes	potato	NNS
19775	75	3	should	should	MD
19775	75	4	be	be	VB
19775	75	5	pared	pare	VBN
19775	75	6	as	as	RB
19775	75	7	thin	thin	JJ
19775	75	8	as	as	IN
19775	75	9	possible	possible	JJ
19775	75	10	and	and	CC
19775	75	11	be	be	VB
19775	75	12	thrown	throw	VBN
19775	75	13	at	at	IN
19775	75	14	once	once	RB
19775	75	15	into	into	IN
19775	75	16	cold	cold	JJ
19775	75	17	salt	salt	NN
19775	75	18	water	water	NN
19775	75	19	for	for	IN
19775	75	20	several	several	JJ
19775	75	21	hours	hour	NNS
19775	75	22	,	,	,
19775	75	23	changing	change	VBG
19775	75	24	the	the	DT
19775	75	25	water	water	NN
19775	75	26	once	once	RB
19775	75	27	or	or	CC
19775	75	28	twice	twice	RB
19775	75	29	.	.	.
19775	76	1	Wipe	wipe	NN
19775	76	2	plunged	plunge	VBD
19775	76	3	vegetables	vegetable	NNS
19775	76	4	before	before	IN
19775	76	5	cooking	cooking	NN
19775	76	6	.	.	.
19775	77	1	Old	old	JJ
19775	77	2	potatoes	potato	NNS
19775	77	3	are	be	VBP
19775	77	4	improved	improve	VBN
19775	77	5	by	by	IN
19775	77	6	paring	pare	VBG
19775	77	7	before	before	IN
19775	77	8	baking	baking	NN
19775	77	9	.	.	.
19775	78	1	Irish	irish	JJ
19775	78	2	or	or	CC
19775	78	3	sweet	sweet	JJ
19775	78	4	potatoes	potato	NNS
19775	78	5	,	,	,
19775	78	6	if	if	IN
19775	78	7	frozen	freeze	VBN
19775	78	8	,	,	,
19775	78	9	must	must	MD
19775	78	10	be	be	VB
19775	78	11	put	put	VBN
19775	78	12	into	into	IN
19775	78	13	bake	bake	NN
19775	78	14	without	without	IN
19775	78	15	thawing	thaw	VBG
19775	78	16	.	.	.
19775	79	1	Onions	onion	NNS
19775	79	2	should	should	MD
19775	79	3	be	be	VB
19775	79	4	soaked	soak	VBN
19775	79	5	in	in	IN
19775	79	6	warm	warm	JJ
19775	79	7	salt	salt	NN
19775	79	8	water	water	NN
19775	79	9	an	an	DT
19775	79	10	hour	hour	NN
19775	79	11	before	before	IN
19775	79	12	cooking	cook	VBG
19775	79	13	to	to	TO
19775	79	14	modify	modify	VB
19775	79	15	their	-PRON-	PRP$
19775	79	16	rank	rank	NN
19775	79	17	flavor	flavor	NN
19775	79	18	.	.	.
19775	80	1	Lettuce	lettuce	NN
19775	80	2	,	,	,
19775	80	3	greens	greens	NNP
19775	80	4	,	,	,
19775	80	5	and	and	CC
19775	80	6	celery	celery	NN
19775	80	7	are	be	VBP
19775	80	8	sometimes	sometimes	RB
19775	80	9	best	best	RB
19775	80	10	cleaned	clean	VBN
19775	80	11	by	by	IN
19775	80	12	using	use	VBG
19775	80	13	warm	warm	JJ
19775	80	14	water	water	NN
19775	80	15	,	,	,
19775	80	16	though	though	IN
19775	80	17	they	-PRON-	PRP
19775	80	18	must	must	MD
19775	80	19	be	be	VB
19775	80	20	thrown	throw	VBN
19775	80	21	at	at	IN
19775	80	22	once	once	RB
19775	80	23	,	,	,
19775	80	24	when	when	WRB
19775	80	25	cleaned	clean	VBN
19775	80	26	,	,	,
19775	80	27	into	into	IN
19775	80	28	cold	cold	JJ
19775	80	29	water	water	NN
19775	80	30	.	.	.
19775	81	1	To	to	TO
19775	81	2	steam	steam	VB
19775	81	3	vegetables	vegetable	NNS
19775	81	4	is	be	VBZ
19775	81	5	better	well	JJR
19775	81	6	than	than	IN
19775	81	7	to	to	TO
19775	81	8	boil	boil	VB
19775	81	9	them	-PRON-	PRP
19775	81	10	,	,	,
19775	81	11	their	-PRON-	PRP$
19775	81	12	flavors	flavor	NNS
19775	81	13	are	be	VBP
19775	81	14	held	hold	VBN
19775	81	15	better	well	JJR
19775	81	16	,	,	,
19775	81	17	they	-PRON-	PRP
19775	81	18	are	be	VBP
19775	81	19	less	less	RBR
19775	81	20	liable	liable	JJ
19775	81	21	to	to	TO
19775	81	22	be	be	VB
19775	81	23	water	water	NN
19775	81	24	-	-	HYPH
19775	81	25	soaked	soak	VBN
19775	81	26	and	and	CC
19775	81	27	their	-PRON-	PRP$
19775	81	28	odors	odor	NNS
19775	81	29	are	be	VBP
19775	81	30	confined	confine	VBN
19775	81	31	instead	instead	RB
19775	81	32	of	of	IN
19775	81	33	escaping	escape	VBG
19775	81	34	through	through	IN
19775	81	35	the	the	DT
19775	81	36	house	house	NN
19775	81	37	.	.	.
19775	82	1	If	if	IN
19775	82	2	they	-PRON-	PRP
19775	82	3	are	be	VBP
19775	82	4	to	to	TO
19775	82	5	be	be	VB
19775	82	6	boiled	boil	VBN
19775	82	7	always	always	RB
19775	82	8	draw	draw	VB
19775	82	9	fresh	fresh	JJ
19775	82	10	water	water	NN
19775	82	11	.	.	.
19775	83	1	Mrs.	Mrs.	NNP
19775	83	2	Rorer	Rorer	NNP
19775	83	3	says	say	VBZ
19775	83	4	,	,	,
19775	83	5	"	"	``
19775	83	6	Soft	soft	JJ
19775	83	7	water	water	NN
19775	83	8	should	should	MD
19775	83	9	be	be	VB
19775	83	10	used	use	VBN
19775	83	11	for	for	IN
19775	83	12	dry	dry	JJ
19775	83	13	vegetables	vegetable	NNS
19775	83	14	,	,	,
19775	83	15	such	such	JJ
19775	83	16	as	as	IN
19775	83	17	split	split	NN
19775	83	18	peas	pea	NNS
19775	83	19	,	,	,
19775	83	20	lentils	lentil	NNS
19775	83	21	and	and	CC
19775	83	22	beans	bean	NNS
19775	83	23	,	,	,
19775	83	24	and	and	CC
19775	83	25	hard	hard	JJ
19775	83	26	water	water	NN
19775	83	27	for	for	IN
19775	83	28	green	green	JJ
19775	83	29	ones	one	NNS
19775	83	30	.	.	.
19775	84	1	Water	water	NN
19775	84	2	is	be	VBZ
19775	84	3	made	make	VBN
19775	84	4	soft	soft	JJ
19775	84	5	by	by	IN
19775	84	6	using	use	VBG
19775	84	7	a	a	DT
19775	84	8	half	half	NN
19775	84	9	teaspoonful	teaspoonful	JJ
19775	84	10	of	of	IN
19775	84	11	bi	bi	JJ
19775	84	12	-	-	NN
19775	84	13	carbonate	carbonate	NN
19775	84	14	of	of	IN
19775	84	15	soda	soda	NN
19775	84	16	to	to	IN
19775	84	17	a	a	DT
19775	84	18	gallon	gallon	NN
19775	84	19	of	of	IN
19775	84	20	water	water	NN
19775	84	21	,	,	,
19775	84	22	and	and	CC
19775	84	23	hard	hard	RB
19775	84	24	by	by	IN
19775	84	25	using	use	VBG
19775	84	26	one	one	CD
19775	84	27	teaspoonful	teaspoonful	NN
19775	84	28	of	of	IN
19775	84	29	salt	salt	NN
19775	84	30	to	to	IN
19775	84	31	a	a	DT
19775	84	32	gallon	gallon	NN
19775	84	33	of	of	IN
19775	84	34	water	water	NN
19775	84	35	.	.	.
19775	84	36	"	"	''
19775	85	1	As	as	RB
19775	85	2	soon	soon	RB
19775	85	3	as	as	IN
19775	85	4	the	the	DT
19775	85	5	water	water	NN
19775	85	6	boils	boil	VBZ
19775	85	7	,	,	,
19775	85	8	before	before	IN
19775	85	9	it	-PRON-	PRP
19775	85	10	parts	part	VBZ
19775	85	11	with	with	IN
19775	85	12	its	-PRON-	PRP$
19775	85	13	gases	gas	NNS
19775	85	14	,	,	,
19775	85	15	put	put	VBN
19775	85	16	in	in	IN
19775	85	17	the	the	DT
19775	85	18	vegetables	vegetable	NNS
19775	85	19	.	.	.
19775	86	1	Use	use	VB
19775	86	2	open	open	JJ
19775	86	3	vessels	vessel	NNS
19775	86	4	except	except	IN
19775	86	5	for	for	IN
19775	86	6	spinach	spinach	NN
19775	86	7	.	.	.
19775	87	1	The	the	DT
19775	87	2	quicker	quick	JJR
19775	87	3	they	-PRON-	PRP
19775	87	4	boil	boil	VBP
19775	87	5	the	the	DT
19775	87	6	better	well	JJR
19775	87	7	.	.	.
19775	88	1	As	as	RB
19775	88	2	soon	soon	RB
19775	88	3	as	as	IN
19775	88	4	tender	tender	NN
19775	88	5	,	,	,
19775	88	6	take	take	VB
19775	88	7	them	-PRON-	PRP
19775	88	8	out	out	IN
19775	88	9	of	of	IN
19775	88	10	the	the	DT
19775	88	11	water	water	NN
19775	88	12	,	,	,
19775	88	13	drain	drain	VB
19775	88	14	and	and	CC
19775	88	15	dress	dress	VB
19775	88	16	for	for	IN
19775	88	17	the	the	DT
19775	88	18	table	table	NN
19775	88	19	.	.	.
19775	89	1	Never	never	RB
19775	89	2	let	let	VB
19775	89	3	them	-PRON-	PRP
19775	89	4	remain	remain	VB
19775	89	5	in	in	IN
19775	89	6	the	the	DT
19775	89	7	water	water	NN
19775	89	8	after	after	IN
19775	89	9	they	-PRON-	PRP
19775	89	10	are	be	VBP
19775	89	11	once	once	RB
19775	89	12	done	do	VBN
19775	89	13	.	.	.
19775	90	1	Fresh	fresh	JJ
19775	90	2	vegetables	vegetable	NNS
19775	90	3	boil	boil	VBP
19775	90	4	in	in	IN
19775	90	5	about	about	RB
19775	90	6	1/3	1/3	CD
19775	90	7	of	of	IN
19775	90	8	the	the	DT
19775	90	9	time	time	NN
19775	90	10	of	of	IN
19775	90	11	old	old	JJ
19775	90	12	ones	one	NNS
19775	90	13	.	.	.
19775	91	1	A	a	DT
19775	91	2	little	little	JJ
19775	91	3	bi	bi	JJ
19775	91	4	-	-	NN
19775	91	5	carbonate	carbonate	NN
19775	91	6	of	of	IN
19775	91	7	soda	soda	NN
19775	91	8	added	add	VBN
19775	91	9	to	to	IN
19775	91	10	the	the	DT
19775	91	11	boiling	boiling	NN
19775	91	12	water	water	NN
19775	91	13	before	before	IN
19775	91	14	greens	green	NNS
19775	91	15	are	be	VBP
19775	91	16	put	put	VBN
19775	91	17	in	in	RP
19775	91	18	will	will	MD
19775	91	19	serve	serve	VB
19775	91	20	to	to	TO
19775	91	21	keep	keep	VB
19775	91	22	their	-PRON-	PRP$
19775	91	23	color	color	NN
19775	91	24	.	.	.
19775	92	1	A	a	DT
19775	92	2	pinch	pinch	NN
19775	92	3	of	of	IN
19775	92	4	pearl	pearl	NN
19775	92	5	ash	ash	NN
19775	92	6	put	put	VBN
19775	92	7	into	into	IN
19775	92	8	boiling	boiling	NN
19775	92	9	peas	pea	NNS
19775	92	10	will	will	MD
19775	92	11	render	render	VB
19775	92	12	old	old	JJ
19775	92	13	yellow	yellow	JJ
19775	92	14	ones	one	NNS
19775	92	15	,	,	,
19775	92	16	quite	quite	RB
19775	92	17	tender	tender	NN
19775	92	18	and	and	CC
19775	92	19	green	green	JJ
19775	92	20	.	.	.
19775	93	1	A	a	DT
19775	93	2	little	little	JJ
19775	93	3	sugar	sugar	NN
19775	93	4	improves	improve	VBZ
19775	93	5	beets	beet	NNS
19775	93	6	,	,	,
19775	93	7	turnips	turnip	NNS
19775	93	8	,	,	,
19775	93	9	peas	pea	NNS
19775	93	10	,	,	,
19775	93	11	corn	corn	NN
19775	93	12	,	,	,
19775	93	13	squash	squash	NN
19775	93	14	,	,	,
19775	93	15	tomatoes	tomato	NNS
19775	93	16	and	and	CC
19775	93	17	pumpkins	pumpkin	NNS
19775	93	18	,	,	,
19775	93	19	especially	especially	RB
19775	93	20	if	if	IN
19775	93	21	they	-PRON-	PRP
19775	93	22	are	be	VBP
19775	93	23	not	not	RB
19775	93	24	in	in	IN
19775	93	25	prime	prime	JJ
19775	93	26	condition	condition	NN
19775	93	27	.	.	.
19775	94	1	A	a	DT
19775	94	2	little	little	JJ
19775	94	3	lime	lime	NN
19775	94	4	boiled	boil	VBN
19775	94	5	in	in	IN
19775	94	6	water	water	NN
19775	94	7	improves	improve	VBZ
19775	94	8	very	very	RB
19775	94	9	watery	watery	JJ
19775	94	10	potatoes	potato	NNS
19775	94	11	.	.	.
19775	95	1	A	a	DT
19775	95	2	piece	piece	NN
19775	95	3	of	of	IN
19775	95	4	red	red	JJ
19775	95	5	pepper	pepper	NN
19775	95	6	the	the	DT
19775	95	7	size	size	NN
19775	95	8	of	of	IN
19775	95	9	a	a	DT
19775	95	10	finger	finger	NN
19775	95	11	nail	nail	NN
19775	95	12	,	,	,
19775	95	13	a	a	DT
19775	95	14	small	small	JJ
19775	95	15	piece	piece	NN
19775	95	16	of	of	IN
19775	95	17	charcoal	charcoal	NN
19775	95	18	or	or	CC
19775	95	19	even	even	RB
19775	95	20	a	a	DT
19775	95	21	small	small	JJ
19775	95	22	piece	piece	NN
19775	95	23	of	of	IN
19775	95	24	bread	bread	NN
19775	95	25	crust	crust	NN
19775	95	26	,	,	,
19775	95	27	dropped	drop	VBD
19775	95	28	in	in	RB
19775	95	29	with	with	IN
19775	95	30	boiling	boil	VBG
19775	95	31	vegetables	vegetable	NNS
19775	95	32	will	will	MD
19775	95	33	modify	modify	VB
19775	95	34	unpleasant	unpleasant	JJ
19775	95	35	odors	odor	NNS
19775	95	36	.	.	.
19775	96	1	Vegetables	vegetable	NNS
19775	96	2	served	serve	VBD
19775	96	3	with	with	IN
19775	96	4	salt	salt	NN
19775	96	5	meats	meat	NNS
19775	96	6	must	must	MD
19775	96	7	be	be	VB
19775	96	8	boiled	boil	VBN
19775	96	9	in	in	IN
19775	96	10	the	the	DT
19775	96	11	liquor	liquor	NN
19775	96	12	of	of	IN
19775	96	13	the	the	DT
19775	96	14	meat	meat	NN
19775	96	15	after	after	IN
19775	96	16	it	-PRON-	PRP
19775	96	17	has	have	VBZ
19775	96	18	been	be	VBN
19775	96	19	boiled	boil	VBN
19775	96	20	and	and	CC
19775	96	21	removed	remove	VBN
19775	96	22	.	.	.
19775	97	1	Egg	egg	NN
19775	97	2	-	-	HYPH
19775	97	3	plant	plant	NN
19775	97	4	and	and	CC
19775	97	5	old	old	JJ
19775	97	6	potatoes	potato	NNS
19775	97	7	are	be	VBP
19775	97	8	often	often	RB
19775	97	9	put	put	VBN
19775	97	10	on	on	RP
19775	97	11	to	to	TO
19775	97	12	cook	cook	VB
19775	97	13	in	in	IN
19775	97	14	cold	cold	JJ
19775	97	15	salt	salt	NN
19775	97	16	water	water	NN
19775	97	17	.	.	.
19775	98	1	It	-PRON-	PRP
19775	98	2	is	be	VBZ
19775	98	3	claimed	claim	VBN
19775	98	4	that	that	IN
19775	98	5	onions	onion	NNS
19775	98	6	,	,	,
19775	98	7	carrots	carrot	NNS
19775	98	8	,	,	,
19775	98	9	and	and	CC
19775	98	10	turnips	turnip	NNS
19775	98	11	cook	cook	VBP
19775	98	12	quicker	quick	JJR
19775	98	13	if	if	IN
19775	98	14	cut	cut	VBN
19775	98	15	in	in	IN
19775	98	16	rings	ring	NNS
19775	98	17	across	across	IN
19775	98	18	the	the	DT
19775	98	19	fiber	fiber	NN
19775	98	20	.	.	.
19775	99	1	Clean	clean	VB
19775	99	2	all	all	DT
19775	99	3	vegetables	vegetable	NNS
19775	99	4	thoroughly	thoroughly	RB
19775	99	5	to	to	TO
19775	99	6	remove	remove	VB
19775	99	7	all	all	DT
19775	99	8	dirt	dirt	NN
19775	99	9	and	and	CC
19775	99	10	insects	insect	NNS
19775	99	11	.	.	.
19775	100	1	To	to	TO
19775	100	2	free	free	JJ
19775	100	3	leaves	leave	NNS
19775	100	4	from	from	IN
19775	100	5	insects	insect	NNS
19775	100	6	,	,	,
19775	100	7	throw	throw	VB
19775	100	8	vegetables	vegetable	NNS
19775	100	9	,	,	,
19775	100	10	stalk	stalk	NNP
19775	100	11	ends	end	VBZ
19775	100	12	uppermost	uppermost	VBN
19775	100	13	,	,	,
19775	100	14	into	into	IN
19775	100	15	a	a	DT
19775	100	16	strong	strong	JJ
19775	100	17	brine	brine	NN
19775	100	18	made	make	VBN
19775	100	19	by	by	IN
19775	100	20	putting	put	VBG
19775	100	21	one	one	CD
19775	100	22	and	and	CC
19775	100	23	one	one	CD
19775	100	24	half	half	JJ
19775	100	25	pounds	pound	NNS
19775	100	26	of	of	IN
19775	100	27	salt	salt	NN
19775	100	28	into	into	IN
19775	100	29	a	a	DT
19775	100	30	gallon	gallon	NN
19775	100	31	of	of	IN
19775	100	32	water	water	NN
19775	100	33	.	.	.
19775	101	1	Leave	leave	VB
19775	101	2	them	-PRON-	PRP
19775	101	3	in	in	IN
19775	101	4	the	the	DT
19775	101	5	brine	brine	NN
19775	101	6	for	for	IN
19775	101	7	two	two	CD
19775	101	8	or	or	CC
19775	101	9	three	three	CD
19775	101	10	hours	hour	NNS
19775	101	11	,	,	,
19775	101	12	and	and	CC
19775	101	13	the	the	DT
19775	101	14	insects	insect	NNS
19775	101	15	will	will	MD
19775	101	16	fall	fall	VB
19775	101	17	off	off	RP
19775	101	18	and	and	CC
19775	101	19	sink	sink	VB
19775	101	20	to	to	IN
19775	101	21	the	the	DT
19775	101	22	bottom	bottom	NN
19775	101	23	.	.	.
19775	102	1	BOILED	BOILED	NNP
19775	102	2	ARTICHOKES	ARTICHOKES	NNP
19775	102	3	.	.	.
19775	103	1	The	the	DT
19775	103	2	edible	edible	JJ
19775	103	3	part	part	NN
19775	103	4	of	of	IN
19775	103	5	a	a	DT
19775	103	6	French	French	NNP
19775	103	7	Artichoke	Artichoke	NNP
19775	103	8	is	be	VBZ
19775	103	9	the	the	DT
19775	103	10	base	base	NN
19775	103	11	of	of	IN
19775	103	12	the	the	DT
19775	103	13	scales	scale	NNS
19775	103	14	and	and	CC
19775	103	15	the	the	DT
19775	103	16	bottom	bottom	NN
19775	103	17	of	of	IN
19775	103	18	the	the	DT
19775	103	19	artichoke	artichoke	NN
19775	103	20	.	.	.
19775	104	1	The	the	DT
19775	104	2	Jerusalem	Jerusalem	NNP
19775	104	3	artichoke	artichoke	NN
19775	104	4	is	be	VBZ
19775	104	5	a	a	DT
19775	104	6	genuine	genuine	JJ
19775	104	7	tuber	tuber	NN
19775	104	8	something	something	NN
19775	104	9	like	like	IN
19775	104	10	a	a	DT
19775	104	11	potato	potato	NN
19775	104	12	.	.	.
19775	105	1	They	-PRON-	PRP
19775	105	2	are	be	VBP
19775	105	3	differently	differently	RB
19775	105	4	treated	treat	VBN
19775	105	5	in	in	IN
19775	105	6	preparation	preparation	NN
19775	105	7	for	for	IN
19775	105	8	cooking	cooking	NN
19775	105	9	,	,	,
19775	105	10	but	but	CC
19775	105	11	are	be	VBP
19775	105	12	cooked	cook	VBN
19775	105	13	similarly	similarly	RB
19775	105	14	.	.	.
19775	106	1	To	to	TO
19775	106	2	prepare	prepare	VB
19775	106	3	a	a	DT
19775	106	4	French	french	JJ
19775	106	5	artichoke	artichoke	NN
19775	106	6	for	for	IN
19775	106	7	boiling	boiling	NN
19775	106	8	,	,	,
19775	106	9	pull	pull	VB
19775	106	10	off	off	RP
19775	106	11	the	the	DT
19775	106	12	outer	outer	JJ
19775	106	13	leaves	leave	NNS
19775	106	14	,	,	,
19775	106	15	cut	cut	VBD
19775	106	16	the	the	DT
19775	106	17	stalks	stalk	NNS
19775	106	18	close	close	JJ
19775	106	19	to	to	IN
19775	106	20	the	the	DT
19775	106	21	bottom	bottom	NN
19775	106	22	,	,	,
19775	106	23	wash	wash	VB
19775	106	24	well	well	RB
19775	106	25	and	and	CC
19775	106	26	throw	throw	VB
19775	106	27	into	into	IN
19775	106	28	cold	cold	JJ
19775	106	29	salt	salt	NN
19775	106	30	water	water	NN
19775	106	31	for	for	IN
19775	106	32	two	two	CD
19775	106	33	hours	hour	NNS
19775	106	34	.	.	.
19775	107	1	To	to	TO
19775	107	2	boil	boil	VB
19775	107	3	,	,	,
19775	107	4	plunge	plunge	VB
19775	107	5	them	-PRON-	PRP
19775	107	6	into	into	IN
19775	107	7	boiling	boil	VBG
19775	107	8	salted	salt	VBN
19775	107	9	water	water	NN
19775	107	10	,	,	,
19775	107	11	stalk	stalk	NN
19775	107	12	end	end	VBP
19775	107	13	up	up	RP
19775	107	14	with	with	IN
19775	107	15	an	an	DT
19775	107	16	inverted	inverted	JJ
19775	107	17	plate	plate	NN
19775	107	18	over	over	IN
19775	107	19	them	-PRON-	PRP
19775	107	20	to	to	TO
19775	107	21	keep	keep	VB
19775	107	22	them	-PRON-	PRP
19775	107	23	down	down	RP
19775	107	24	.	.	.
19775	108	1	Boil	boil	VB
19775	108	2	until	until	IN
19775	108	3	very	very	RB
19775	108	4	tender	tender	NN
19775	108	5	,	,	,
19775	108	6	season	season	NN
19775	108	7	well	well	RB
19775	108	8	,	,	,
19775	108	9	drain	drain	VB
19775	108	10	and	and	CC
19775	108	11	arrange	arrange	VB
19775	108	12	on	on	IN
19775	108	13	a	a	DT
19775	108	14	dish	dish	NN
19775	108	15	with	with	IN
19775	108	16	tops	top	NNS
19775	108	17	up	up	RP
19775	108	18	.	.	.
19775	109	1	Pour	pour	VB
19775	109	2	over	over	IN
19775	109	3	any	any	DT
19775	109	4	good	good	JJ
19775	109	5	vegetable	vegetable	NN
19775	109	6	sauce	sauce	NN
19775	109	7	.	.	.
19775	110	1	(	(	-LRB-
19775	110	2	See	see	VB
19775	110	3	Sauces	Sauces	NNPS
19775	110	4	.	.	.
19775	110	5	)	)	-RRB-
19775	111	1	To	to	TO
19775	111	2	prepare	prepare	VB
19775	111	3	Jerusalem	Jerusalem	NNP
19775	111	4	artichokes	artichoke	VBZ
19775	111	5	for	for	IN
19775	111	6	boiling	boil	VBG
19775	111	7	pare	pare	NN
19775	111	8	and	and	CC
19775	111	9	slice	slice	VB
19775	111	10	thin	thin	RB
19775	111	11	into	into	IN
19775	111	12	cold	cold	JJ
19775	111	13	water	water	NN
19775	111	14	to	to	TO
19775	111	15	prevent	prevent	VB
19775	111	16	turning	turn	VBG
19775	111	17	dark	dark	NN
19775	111	18	,	,	,
19775	111	19	boil	boil	NN
19775	111	20	in	in	IN
19775	111	21	salted	salt	VBN
19775	111	22	water	water	NN
19775	111	23	,	,	,
19775	111	24	season	season	NN
19775	111	25	and	and	CC
19775	111	26	serve	serve	VB
19775	111	27	with	with	IN
19775	111	28	drawn	draw	VBN
19775	111	29	butter	butter	NN
19775	111	30	or	or	CC
19775	111	31	a	a	DT
19775	111	32	good	good	JJ
19775	111	33	sauce	sauce	NN
19775	111	34	.	.	.
19775	112	1	CREAMED	creamed	JJ
19775	112	2	ARTICHOKES	ARTICHOKES	NNP
19775	112	3	.	.	.
19775	113	1	Slice	slice	VB
19775	113	2	six	six	CD
19775	113	3	artichokes	artichoke	NNS
19775	113	4	,	,	,
19775	113	5	boil	boil	VBP
19775	113	6	in	in	IN
19775	113	7	salted	salt	VBN
19775	113	8	water	water	NN
19775	113	9	and	and	CC
19775	113	10	when	when	WRB
19775	113	11	tender	tender	NN
19775	113	12	,	,	,
19775	113	13	drain	drain	VBP
19775	113	14	.	.	.
19775	114	1	Brown	brown	VB
19775	114	2	slightly	slightly	RB
19775	114	3	in	in	IN
19775	114	4	a	a	DT
19775	114	5	saucepan	saucepan	NN
19775	114	6	one	one	CD
19775	114	7	tablespoonful	tablespoonful	NN
19775	114	8	of	of	IN
19775	114	9	butter	butter	NN
19775	114	10	and	and	CC
19775	114	11	a	a	DT
19775	114	12	dessert	dessert	NN
19775	114	13	spoonful	spoonful	JJ
19775	114	14	of	of	IN
19775	114	15	flour	flour	NN
19775	114	16	,	,	,
19775	114	17	add	add	VB
19775	114	18	a	a	DT
19775	114	19	cup	cup	NN
19775	114	20	of	of	IN
19775	114	21	rich	rich	JJ
19775	114	22	milk	milk	NN
19775	114	23	,	,	,
19775	114	24	season	season	NN
19775	114	25	with	with	IN
19775	114	26	a	a	DT
19775	114	27	half	half	NN
19775	114	28	teaspoonful	teaspoonful	JJ
19775	114	29	of	of	IN
19775	114	30	salt	salt	NN
19775	114	31	,	,	,
19775	114	32	the	the	DT
19775	114	33	same	same	JJ
19775	114	34	amount	amount	NN
19775	114	35	of	of	IN
19775	114	36	sugar	sugar	NN
19775	114	37	and	and	CC
19775	114	38	a	a	DT
19775	114	39	dash	dash	NN
19775	114	40	of	of	IN
19775	114	41	pepper	pepper	NN
19775	114	42	;	;	:
19775	114	43	boil	boil	VB
19775	114	44	two	two	CD
19775	114	45	minutes	minute	NNS
19775	114	46	,	,	,
19775	114	47	then	then	RB
19775	114	48	stir	stir	VB
19775	114	49	in	in	IN
19775	114	50	two	two	CD
19775	114	51	eggs	egg	NNS
19775	114	52	well	well	RB
19775	114	53	beaten	beat	VBN
19775	114	54	in	in	IN
19775	114	55	two	two	CD
19775	114	56	tablespoonfuls	tablespoonful	NNS
19775	114	57	of	of	IN
19775	114	58	milk	milk	NN
19775	114	59	,	,	,
19775	114	60	add	add	VB
19775	114	61	the	the	DT
19775	114	62	artichokes	artichoke	NNS
19775	114	63	and	and	CC
19775	114	64	the	the	DT
19775	114	65	juice	juice	NN
19775	114	66	of	of	IN
19775	114	67	half	half	PDT
19775	114	68	a	a	DT
19775	114	69	lemon	lemon	NN
19775	114	70	and	and	CC
19775	114	71	let	let	VB
19775	114	72	simmer	simmer	NN
19775	114	73	three	three	CD
19775	114	74	minutes	minute	NNS
19775	114	75	longer	long	RBR
19775	114	76	;	;	:
19775	114	77	when	when	WRB
19775	114	78	dished	dish	VBN
19775	114	79	up	up	RP
19775	114	80	sprinkle	sprinkle	VB
19775	114	81	one	one	CD
19775	114	82	-	-	HYPH
19775	114	83	third	third	NN
19775	114	84	of	of	IN
19775	114	85	a	a	DT
19775	114	86	salt	salt	NN
19775	114	87	spoon	spoon	NN
19775	114	88	of	of	IN
19775	114	89	pepper	pepper	NN
19775	114	90	over	over	IN
19775	114	91	them	-PRON-	PRP
19775	114	92	and	and	CC
19775	114	93	serve	serve	VB
19775	114	94	hot	hot	JJ
19775	114	95	.	.	.
19775	115	1	FRIED	FRIED	NNP
19775	115	2	ARTICHOKES	ARTICHOKES	NNP
19775	115	3	.	.	.
19775	116	1	Boil	Boil	NNP
19775	116	2	and	and	CC
19775	116	3	drain	drain	VB
19775	116	4	six	six	CD
19775	116	5	artichokes	artichoke	NNS
19775	116	6	,	,	,
19775	116	7	season	season	NN
19775	116	8	with	with	IN
19775	116	9	a	a	DT
19775	116	10	sprinkling	sprinkling	NN
19775	116	11	of	of	IN
19775	116	12	vinegar	vinegar	NN
19775	116	13	,	,	,
19775	116	14	a	a	DT
19775	116	15	little	little	JJ
19775	116	16	salt	salt	NN
19775	116	17	and	and	CC
19775	116	18	pepper	pepper	NN
19775	116	19	and	and	CC
19775	116	20	stand	stand	VB
19775	116	21	them	-PRON-	PRP
19775	116	22	aside	aside	RB
19775	116	23	for	for	IN
19775	116	24	an	an	DT
19775	116	25	hour	hour	NN
19775	116	26	;	;	:
19775	116	27	beat	beat	VBD
19775	116	28	an	an	DT
19775	116	29	egg	egg	NN
19775	116	30	,	,	,
19775	116	31	add	add	VB
19775	116	32	to	to	IN
19775	116	33	it	-PRON-	PRP
19775	116	34	a	a	DT
19775	116	35	tablespoonful	tablespoonful	JJ
19775	116	36	of	of	IN
19775	116	37	warm	warm	JJ
19775	116	38	water	water	NN
19775	116	39	,	,	,
19775	116	40	dip	dip	VB
19775	116	41	each	each	DT
19775	116	42	slice	slice	NN
19775	116	43	in	in	IN
19775	116	44	this	this	DT
19775	116	45	,	,	,
19775	116	46	then	then	RB
19775	116	47	in	in	IN
19775	116	48	flour	flour	NN
19775	116	49	and	and	CC
19775	116	50	fry	fry	NN
19775	116	51	in	in	IN
19775	116	52	hot	hot	JJ
19775	116	53	fat	fat	NN
19775	116	54	.	.	.
19775	117	1	Serve	serve	VB
19775	117	2	with	with	IN
19775	117	3	Sauce	sauce	NN
19775	117	4	Tartare	Tartare	NNP
19775	117	5	.	.	.
19775	118	1	(	(	-LRB-
19775	118	2	See	see	VB
19775	118	3	Sauces	Sauces	NNPS
19775	118	4	.	.	.
19775	118	5	)	)	-RRB-
19775	119	1	MRS	MRS	NNP
19775	119	2	.	.	.
19775	119	3	S.	S.	NNP
19775	119	4	T.	T.	NNP
19775	119	5	RORER	RORER	NNP
19775	119	6	.	.	.
19775	120	1	ARTICHOKES	ARTICHOKES	NNP
19775	120	2	A	a	DT
19775	120	3	LA	LA	NNP
19775	120	4	LYONNAISE	LYONNAISE	NNP
19775	120	5	.	.	.
19775	121	1	Boil	Boil	NNP
19775	121	2	,	,	,
19775	121	3	drain	drain	VB
19775	121	4	,	,	,
19775	121	5	put	put	VBN
19775	121	6	into	into	IN
19775	121	7	a	a	DT
19775	121	8	saucepan	saucepan	NN
19775	121	9	with	with	IN
19775	121	10	melted	melted	JJ
19775	121	11	butter	butter	NN
19775	121	12	and	and	CC
19775	121	13	sweet	sweet	JJ
19775	121	14	oil	oil	NN
19775	121	15	and	and	CC
19775	121	16	brown	brown	NN
19775	121	17	on	on	IN
19775	121	18	both	both	DT
19775	121	19	sides	side	NNS
19775	121	20	,	,	,
19775	121	21	season	season	NN
19775	121	22	with	with	IN
19775	121	23	salt	salt	NN
19775	121	24	.	.	.
19775	122	1	Add	add	VB
19775	122	2	a	a	DT
19775	122	3	half	half	NN
19775	122	4	cupful	cupful	NN
19775	122	5	of	of	IN
19775	122	6	meat	meat	NN
19775	122	7	stock	stock	NN
19775	122	8	,	,	,
19775	122	9	thicken	thicken	NN
19775	122	10	with	with	IN
19775	122	11	a	a	DT
19775	122	12	little	little	JJ
19775	122	13	flour	flour	NN
19775	122	14	and	and	CC
19775	122	15	butter	butter	NN
19775	122	16	,	,	,
19775	122	17	and	and	CC
19775	122	18	boil	boil	VB
19775	122	19	three	three	CD
19775	122	20	minutes	minute	NNS
19775	122	21	,	,	,
19775	122	22	squeeze	squeeze	VB
19775	122	23	a	a	DT
19775	122	24	little	little	JJ
19775	122	25	lemon	lemon	NN
19775	122	26	juice	juice	NN
19775	122	27	into	into	IN
19775	122	28	it	-PRON-	PRP
19775	122	29	,	,	,
19775	122	30	add	add	VB
19775	122	31	a	a	DT
19775	122	32	sprinkling	sprinkling	NN
19775	122	33	of	of	IN
19775	122	34	parsley	parsley	NN
19775	122	35	and	and	CC
19775	122	36	a	a	DT
19775	122	37	dash	dash	NN
19775	122	38	of	of	IN
19775	122	39	pepper	pepper	NN
19775	122	40	,	,	,
19775	122	41	pour	pour	VBP
19775	122	42	over	over	IN
19775	122	43	the	the	DT
19775	122	44	artichokes	artichoke	NNS
19775	122	45	and	and	CC
19775	122	46	serve	serve	VB
19775	122	47	.	.	.
19775	123	1	FRENCH	FRENCH	NNP
19775	123	2	RECIPE	RECIPE	NNP
19775	123	3	.	.	.
19775	124	1	PICKLED	pickled	NN
19775	124	2	ARTICHOKES	ARTICHOKES	NNP
19775	124	3	.	.	.
19775	125	1	Parboil	Parboil	NNP
19775	125	2	artichokes	artichoke	NNS
19775	125	3	,	,	,
19775	125	4	and	and	CC
19775	125	5	pour	pour	VB
19775	125	6	over	over	IN
19775	125	7	good	good	JJ
19775	125	8	strong	strong	JJ
19775	125	9	vinegar	vinegar	NN
19775	125	10	.	.	.
19775	126	1	They	-PRON-	PRP
19775	126	2	make	make	VBP
19775	126	3	excellent	excellent	JJ
19775	126	4	pickles	pickle	NNS
19775	126	5	.	.	.
19775	127	1	ARTICHOKE	ARTICHOKE	NNP
19775	127	2	SOUP	SOUP	NNP
19775	127	3	.	.	.
19775	128	1	Slice	slice	VB
19775	128	2	into	into	IN
19775	128	3	cold	cold	JJ
19775	128	4	water	water	NN
19775	128	5	to	to	TO
19775	128	6	keep	keep	VB
19775	128	7	the	the	DT
19775	128	8	color	color	NN
19775	128	9	,	,	,
19775	128	10	boil	boil	VB
19775	128	11	an	an	DT
19775	128	12	hour	hour	NN
19775	128	13	or	or	CC
19775	128	14	more	more	JJR
19775	128	15	in	in	IN
19775	128	16	two	two	CD
19775	128	17	quarts	quart	NNS
19775	128	18	of	of	IN
19775	128	19	water	water	NN
19775	128	20	,	,	,
19775	128	21	season	season	NN
19775	128	22	highly	highly	RB
19775	128	23	with	with	IN
19775	128	24	butter	butter	NN
19775	128	25	,	,	,
19775	128	26	pepper	pepper	NN
19775	128	27	and	and	CC
19775	128	28	salt	salt	NN
19775	128	29	,	,	,
19775	128	30	and	and	CC
19775	128	31	just	just	RB
19775	128	32	before	before	IN
19775	128	33	taking	take	VBG
19775	128	34	up	up	RP
19775	128	35	,	,	,
19775	128	36	add	add	VB
19775	128	37	a	a	DT
19775	128	38	cup	cup	NN
19775	128	39	of	of	IN
19775	128	40	cream	cream	NN
19775	128	41	.	.	.
19775	129	1	ARTICHOKES	ARTICHOKES	NNP
19775	129	2	A	a	DT
19775	129	3	LA	LA	NNP
19775	129	4	VINAIGRETTE	vinaigrette	NN
19775	129	5	.	.	.
19775	130	1	Pare	pare	VB
19775	130	2	and	and	CC
19775	130	3	throw	throw	VB
19775	130	4	into	into	IN
19775	130	5	cold	cold	JJ
19775	130	6	water	water	NN
19775	130	7	at	at	IN
19775	130	8	once	once	RB
19775	130	9	.	.	.
19775	131	1	When	when	WRB
19775	131	2	ready	ready	JJ
19775	131	3	for	for	IN
19775	131	4	use	use	NN
19775	131	5	cut	cut	NN
19775	131	6	into	into	IN
19775	131	7	thin	thin	JJ
19775	131	8	slices	slice	NNS
19775	131	9	,	,	,
19775	131	10	arrange	arrange	VB
19775	131	11	them	-PRON-	PRP
19775	131	12	on	on	IN
19775	131	13	lettuce	lettuce	NN
19775	131	14	leaves	leave	NNS
19775	131	15	and	and	CC
19775	131	16	serve	serve	VB
19775	131	17	with	with	IN
19775	131	18	a	a	DT
19775	131	19	French	french	JJ
19775	131	20	dressing	dressing	NN
19775	131	21	.	.	.
19775	132	1	(	(	-LRB-
19775	132	2	See	see	VB
19775	132	3	Salad	Salad	NNP
19775	132	4	Dressing	Dressing	NNP
19775	132	5	.	.	.
19775	132	6	)	)	-RRB-
19775	133	1	AMBUSHED	ambushed	JJ
19775	133	2	ASPARAGUS	ASPARAGUS	NNP
19775	133	3	.	.	.
19775	134	1	[	[	-LRB-
19775	134	2	Illustration	illustration	NN
19775	134	3	]	]	-RRB-
19775	134	4	Use	use	VB
19775	134	5	one	one	CD
19775	134	6	quart	quart	NN
19775	134	7	of	of	IN
19775	134	8	the	the	DT
19775	134	9	tender	tender	NN
19775	134	10	tops	top	NNS
19775	134	11	of	of	IN
19775	134	12	asparagus	asparagus	NN
19775	134	13	,	,	,
19775	134	14	and	and	CC
19775	134	15	be	be	VB
19775	134	16	rid	rid	VBN
19775	134	17	of	of	IN
19775	134	18	the	the	DT
19775	134	19	white	white	JJ
19775	134	20	part	part	NN
19775	134	21	,	,	,
19775	134	22	which	which	WDT
19775	134	23	will	will	MD
19775	134	24	not	not	RB
19775	134	25	cook	cook	VB
19775	134	26	tender	tender	NN
19775	134	27	,	,	,
19775	134	28	boil	boil	NN
19775	134	29	and	and	CC
19775	134	30	drain	drain	VB
19775	134	31	.	.	.
19775	135	1	Cut	cut	VB
19775	135	2	off	off	RP
19775	135	3	with	with	IN
19775	135	4	care	care	NN
19775	135	5	the	the	DT
19775	135	6	tops	top	NNS
19775	135	7	from	from	IN
19775	135	8	rolls	roll	NNS
19775	135	9	or	or	CC
19775	135	10	biscuits	biscuit	NNS
19775	135	11	a	a	DT
19775	135	12	day	day	NN
19775	135	13	old	old	JJ
19775	135	14	,	,	,
19775	135	15	scoop	scoop	VB
19775	135	16	out	out	RP
19775	135	17	the	the	DT
19775	135	18	inside	inside	NN
19775	135	19	,	,	,
19775	135	20	and	and	CC
19775	135	21	set	set	VBD
19775	135	22	the	the	DT
19775	135	23	shells	shell	NNS
19775	135	24	and	and	CC
19775	135	25	tops	top	NNS
19775	135	26	into	into	IN
19775	135	27	the	the	DT
19775	135	28	oven	oven	NN
19775	135	29	to	to	TO
19775	135	30	crisp	crisp	NNP
19775	135	31	.	.	.
19775	136	1	Boil	Boil	NNP
19775	136	2	a	a	DT
19775	136	3	pint	pint	NN
19775	136	4	of	of	IN
19775	136	5	milk	milk	NN
19775	136	6	,	,	,
19775	136	7	and	and	CC
19775	136	8	when	when	WRB
19775	136	9	boiled	boil	VBN
19775	136	10	stir	stir	NN
19775	136	11	in	in	IN
19775	136	12	four	four	CD
19775	136	13	eggs	egg	NNS
19775	136	14	well	well	RB
19775	136	15	whipped	whip	VBN
19775	136	16	.	.	.
19775	137	1	As	as	IN
19775	137	2	it	-PRON-	PRP
19775	137	3	thickens	thicken	VBZ
19775	137	4	season	season	NN
19775	137	5	with	with	IN
19775	137	6	a	a	DT
19775	137	7	tablespoonful	tablespoonful	NN
19775	137	8	of	of	IN
19775	137	9	butter	butter	NN
19775	137	10	;	;	:
19775	137	11	salt	salt	NN
19775	137	12	and	and	CC
19775	137	13	pepper	pepper	NN
19775	137	14	to	to	IN
19775	137	15	taste	taste	NN
19775	137	16	.	.	.
19775	138	1	Into	into	IN
19775	138	2	this	this	DT
19775	138	3	mixture	mixture	NN
19775	138	4	put	put	VBD
19775	138	5	the	the	DT
19775	138	6	asparagus	asparagus	NN
19775	138	7	cut	cut	VBD
19775	138	8	up	up	RP
19775	138	9	into	into	IN
19775	138	10	small	small	JJ
19775	138	11	pieces	piece	NNS
19775	138	12	.	.	.
19775	139	1	Fill	fill	VB
19775	139	2	the	the	DT
19775	139	3	shells	shell	NNS
19775	139	4	,	,	,
19775	139	5	replace	replace	VB
19775	139	6	the	the	DT
19775	139	7	tops	top	NNS
19775	139	8	,	,	,
19775	139	9	put	put	VBN
19775	139	10	into	into	IN
19775	139	11	the	the	DT
19775	139	12	oven	oven	NN
19775	139	13	for	for	IN
19775	139	14	three	three	CD
19775	139	15	minutes	minute	NNS
19775	139	16	and	and	CC
19775	139	17	serve	serve	VB
19775	139	18	very	very	RB
19775	139	19	hot	hot	JJ
19775	139	20	.	.	.
19775	140	1	BAKED	BAKED	NNP
19775	140	2	ASPARAGUS	ASPARAGUS	NNP
19775	140	3	.	.	.
19775	141	1	Choose	choose	VB
19775	141	2	the	the	DT
19775	141	3	freshest	fresh	JJS
19775	141	4	asparagus	asparagus	NN
19775	141	5	possible	possible	JJ
19775	141	6	,	,	,
19775	141	7	trim	trim	VB
19775	141	8	the	the	DT
19775	141	9	tops	top	NNS
19775	141	10	,	,	,
19775	141	11	scrape	scrape	VB
19775	141	12	or	or	CC
19775	141	13	peel	peel	VB
19775	141	14	the	the	DT
19775	141	15	stalks	stalk	NNS
19775	141	16	,	,	,
19775	141	17	cut	cut	VB
19775	141	18	them	-PRON-	PRP
19775	141	19	into	into	IN
19775	141	20	equal	equal	JJ
19775	141	21	lengths	length	NNS
19775	141	22	and	and	CC
19775	141	23	tie	tie	VB
19775	141	24	into	into	IN
19775	141	25	small	small	JJ
19775	141	26	bunches	bunche	NNS
19775	141	27	;	;	:
19775	141	28	boil	boil	NNP
19775	141	29	in	in	IN
19775	141	30	salted	salt	VBN
19775	141	31	water	water	NN
19775	141	32	,	,	,
19775	141	33	drain	drain	VB
19775	141	34	,	,	,
19775	141	35	cut	cut	VBN
19775	141	36	into	into	IN
19775	141	37	inch	inch	NN
19775	141	38	pieces	piece	NNS
19775	141	39	and	and	CC
19775	141	40	put	put	VBD
19775	141	41	into	into	IN
19775	141	42	a	a	DT
19775	141	43	buttered	butter	VBN
19775	141	44	baking	baking	NN
19775	141	45	dish	dish	NN
19775	141	46	;	;	:
19775	141	47	pour	pour	VB
19775	141	48	over	over	IN
19775	141	49	a	a	DT
19775	141	50	white	white	JJ
19775	141	51	sauce	sauce	NN
19775	141	52	,	,	,
19775	141	53	(	(	-LRB-
19775	141	54	See	see	VB
19775	141	55	Sauces	Sauces	NNPS
19775	141	56	)	)	-RRB-
19775	141	57	cover	cover	VBP
19775	141	58	the	the	DT
19775	141	59	top	top	NN
19775	141	60	with	with	IN
19775	141	61	grated	grate	VBN
19775	141	62	cheese	cheese	NN
19775	141	63	and	and	CC
19775	141	64	bread	bread	NN
19775	141	65	crumbs	crumb	NNS
19775	141	66	,	,	,
19775	141	67	and	and	CC
19775	141	68	bake	bake	VB
19775	141	69	until	until	IN
19775	141	70	a	a	DT
19775	141	71	golden	golden	JJ
19775	141	72	brown	brown	NN
19775	141	73	.	.	.
19775	142	1	BOILED	BOILED	NNP
19775	142	2	ASPARAGUS	ASPARAGUS	NNP
19775	142	3	.	.	.
19775	143	1	Prepare	prepare	VB
19775	143	2	as	as	IN
19775	143	3	for	for	IN
19775	143	4	baked	baked	JJ
19775	143	5	asparagus	asparagus	NN
19775	143	6	,	,	,
19775	143	7	and	and	CC
19775	143	8	when	when	WRB
19775	143	9	boiled	boil	VBN
19775	143	10	tender	tender	NN
19775	143	11	in	in	IN
19775	143	12	salted	salt	VBN
19775	143	13	water	water	NN
19775	143	14	,	,	,
19775	143	15	pour	pour	VBP
19775	143	16	over	over	IN
19775	143	17	a	a	DT
19775	143	18	drawn	draw	VBN
19775	143	19	butter	butter	NN
19775	143	20	sauce	sauce	NN
19775	143	21	;	;	:
19775	143	22	or	or	CC
19775	143	23	prepare	prepare	VB
19775	143	24	a	a	DT
19775	143	25	sauce	sauce	NN
19775	143	26	from	from	IN
19775	143	27	the	the	DT
19775	143	28	water	water	NN
19775	143	29	drained	drain	VBN
19775	143	30	from	from	IN
19775	143	31	the	the	DT
19775	143	32	asparagus	asparagus	NN
19775	143	33	by	by	IN
19775	143	34	thickening	thicken	VBG
19775	143	35	with	with	IN
19775	143	36	one	one	CD
19775	143	37	tablespoonful	tablespoonful	NN
19775	143	38	of	of	IN
19775	143	39	butter	butter	NN
19775	143	40	,	,	,
19775	143	41	one	one	CD
19775	143	42	tablespoonful	tablespoonful	NN
19775	143	43	of	of	IN
19775	143	44	flour	flour	NN
19775	143	45	and	and	CC
19775	143	46	the	the	DT
19775	143	47	beaten	beat	VBN
19775	143	48	yolk	yolk	NN
19775	143	49	of	of	IN
19775	143	50	an	an	DT
19775	143	51	egg	egg	NN
19775	143	52	,	,	,
19775	143	53	to	to	TO
19775	143	54	which	which	WDT
19775	143	55	add	add	VB
19775	143	56	seasoning	seasoning	NN
19775	143	57	and	and	CC
19775	143	58	lemon	lemon	NN
19775	143	59	or	or	CC
19775	143	60	nutmeg	nutmeg	NN
19775	143	61	to	to	TO
19775	143	62	suit	suit	VB
19775	143	63	taste	taste	NN
19775	143	64	.	.	.
19775	144	1	ESCALLOPED	ESCALLOPED	NNP
19775	144	2	ASPARAGUS	ASPARAGUS	NNP
19775	144	3	.	.	.
19775	145	1	Make	make	VB
19775	145	2	alternate	alternate	JJ
19775	145	3	layers	layer	NNS
19775	145	4	of	of	IN
19775	145	5	boiled	boil	VBN
19775	145	6	asparagus	asparagus	NNP
19775	145	7	,	,	,
19775	145	8	a	a	DT
19775	145	9	sprinkling	sprinkling	NN
19775	145	10	of	of	IN
19775	145	11	chopped	chopped	JJ
19775	145	12	hard	hard	RB
19775	145	13	boiled	boil	VBN
19775	145	14	eggs	egg	NNS
19775	145	15	and	and	CC
19775	145	16	a	a	DT
19775	145	17	sprinkling	sprinkling	NN
19775	145	18	of	of	IN
19775	145	19	grated	grate	VBN
19775	145	20	cheese	cheese	NN
19775	145	21	until	until	IN
19775	145	22	the	the	DT
19775	145	23	baking	baking	NNP
19775	145	24	pan	pan	NN
19775	145	25	is	be	VBZ
19775	145	26	full	full	JJ
19775	145	27	,	,	,
19775	145	28	having	have	VBG
19775	145	29	asparagus	asparagu	VBN
19775	145	30	the	the	DT
19775	145	31	top	top	JJ
19775	145	32	layer	layer	NN
19775	145	33	.	.	.
19775	146	1	Make	make	VB
19775	146	2	a	a	DT
19775	146	3	well	well	RB
19775	146	4	seasoned	seasoned	JJ
19775	146	5	milk	milk	NN
19775	146	6	gravy	gravy	NN
19775	146	7	and	and	CC
19775	146	8	pour	pour	VBP
19775	146	9	gradually	gradually	RB
19775	146	10	into	into	IN
19775	146	11	the	the	DT
19775	146	12	pan	pan	NN
19775	146	13	that	that	IN
19775	146	14	it	-PRON-	PRP
19775	146	15	may	may	MD
19775	146	16	soak	soak	VB
19775	146	17	through	through	RP
19775	146	18	to	to	IN
19775	146	19	the	the	DT
19775	146	20	bottom	bottom	NN
19775	146	21	,	,	,
19775	146	22	cover	cover	VB
19775	146	23	the	the	DT
19775	146	24	top	top	NN
19775	146	25	with	with	IN
19775	146	26	bread	bread	NN
19775	146	27	crumbs	crumb	NNS
19775	146	28	and	and	CC
19775	146	29	a	a	DT
19775	146	30	light	light	JJ
19775	146	31	sprinkle	sprinkle	NN
19775	146	32	of	of	IN
19775	146	33	cheese	cheese	NN
19775	146	34	;	;	:
19775	146	35	bake	bake	VB
19775	146	36	until	until	IN
19775	146	37	a	a	DT
19775	146	38	light	light	JJ
19775	146	39	brown	brown	NN
19775	146	40	.	.	.
19775	147	1	FRIED	FRIED	NNP
19775	147	2	ASPARAGUS	ASPARAGUS	NNP
19775	147	3	.	.	.
19775	148	1	Parboil	Parboil	NNP
19775	148	2	the	the	DT
19775	148	3	asparagus	asparagus	NN
19775	148	4	,	,	,
19775	148	5	dip	dip	NN
19775	148	6	in	in	IN
19775	148	7	egg	egg	NN
19775	148	8	,	,	,
19775	148	9	then	then	RB
19775	148	10	in	in	IN
19775	148	11	bread	bread	NN
19775	148	12	crumbs	crumb	NNS
19775	148	13	,	,	,
19775	148	14	or	or	CC
19775	148	15	use	use	VB
19775	148	16	a	a	DT
19775	148	17	batter	batter	NN
19775	148	18	and	and	CC
19775	148	19	fry	fry	NN
19775	148	20	in	in	IN
19775	148	21	hot	hot	JJ
19775	148	22	fat	fat	NN
19775	148	23	.	.	.
19775	149	1	Sprinkle	sprinkle	VB
19775	149	2	with	with	IN
19775	149	3	salt	salt	NN
19775	149	4	and	and	CC
19775	149	5	serve	serve	VB
19775	149	6	.	.	.
19775	150	1	ASPARAGUS	ASPARAGUS	NNP
19775	150	2	WITH	with	IN
19775	150	3	EGGS	EGGS	NNP
19775	150	4	.	.	.
19775	151	1	Put	put	VB
19775	151	2	boiled	boil	VBN
19775	151	3	asparagus	asparagus	NN
19775	151	4	into	into	IN
19775	151	5	a	a	DT
19775	151	6	heated	heated	JJ
19775	151	7	baking	baking	NN
19775	151	8	dish	dish	NN
19775	151	9	,	,	,
19775	151	10	season	season	NN
19775	151	11	well	well	RB
19775	151	12	,	,	,
19775	151	13	break	break	VB
19775	151	14	eggs	egg	NNS
19775	151	15	over	over	IN
19775	151	16	it	-PRON-	PRP
19775	151	17	and	and	CC
19775	151	18	put	put	VBN
19775	151	19	into	into	IN
19775	151	20	the	the	DT
19775	151	21	oven	oven	NN
19775	151	22	until	until	IN
19775	151	23	the	the	DT
19775	151	24	eggs	egg	NNS
19775	151	25	are	be	VBP
19775	151	26	set	set	VBN
19775	151	27	,	,	,
19775	151	28	or	or	CC
19775	151	29	beat	beat	VBD
19775	151	30	the	the	DT
19775	151	31	yolks	yolk	NNS
19775	151	32	and	and	CC
19775	151	33	whites	white	NNS
19775	151	34	of	of	IN
19775	151	35	four	four	CD
19775	151	36	eggs	egg	NNS
19775	151	37	separately	separately	RB
19775	151	38	;	;	:
19775	151	39	mix	mix	VB
19775	151	40	with	with	IN
19775	151	41	the	the	DT
19775	151	42	yolks	yolk	NNS
19775	151	43	two	two	CD
19775	151	44	tablespoonfuls	tablespoonful	NNS
19775	151	45	of	of	IN
19775	151	46	milk	milk	NN
19775	151	47	or	or	CC
19775	151	48	cream	cream	NN
19775	151	49	,	,	,
19775	151	50	a	a	DT
19775	151	51	heaping	heap	VBG
19775	151	52	teaspoonful	teaspoonful	JJ
19775	151	53	of	of	IN
19775	151	54	butter	butter	NN
19775	151	55	,	,	,
19775	151	56	salt	salt	NN
19775	151	57	and	and	CC
19775	151	58	pepper	pepper	NN
19775	151	59	,	,	,
19775	151	60	and	and	CC
19775	151	61	lastly	lastly	RB
19775	151	62	the	the	DT
19775	151	63	beaten	beat	VBN
19775	151	64	whites	white	NNS
19775	151	65	of	of	IN
19775	151	66	the	the	DT
19775	151	67	eggs	egg	NNS
19775	151	68	;	;	:
19775	151	69	pour	pour	VB
19775	151	70	all	all	RB
19775	151	71	over	over	IN
19775	151	72	the	the	DT
19775	151	73	asparagus	asparagus	NN
19775	151	74	and	and	CC
19775	151	75	bake	bake	VB
19775	151	76	until	until	IN
19775	151	77	the	the	DT
19775	151	78	eggs	egg	NNS
19775	151	79	are	be	VBP
19775	151	80	set	set	VBN
19775	151	81	.	.	.
19775	152	1	ASPARAGUS	ASPARAGUS	NNP
19775	152	2	OMELET	OMELET	NNP
19775	152	3	.	.	.
19775	153	1	Make	make	VB
19775	153	2	a	a	DT
19775	153	3	plain	plain	JJ
19775	153	4	omelet	omelet	NN
19775	153	5	and	and	CC
19775	153	6	when	when	WRB
19775	153	7	the	the	DT
19775	153	8	eggs	egg	NNS
19775	153	9	are	be	VBP
19775	153	10	firming	firm	VBG
19775	153	11	,	,	,
19775	153	12	lay	lie	VBD
19775	153	13	over	over	IN
19775	153	14	one	one	CD
19775	153	15	half	half	NN
19775	153	16	of	of	IN
19775	153	17	it	-PRON-	PRP
19775	153	18	hot	hot	JJ
19775	153	19	seasoned	seasoned	JJ
19775	153	20	tops	top	NNS
19775	153	21	of	of	IN
19775	153	22	asparagus	asparagus	NN
19775	153	23	,	,	,
19775	153	24	and	and	CC
19775	153	25	fold	fold	VB
19775	153	26	over	over	RP
19775	153	27	the	the	DT
19775	153	28	other	other	JJ
19775	153	29	half	half	NN
19775	153	30	.	.	.
19775	154	1	ASPARAGUS	ASPARAGUS	NNP
19775	154	2	SALAD	SALAD	NNP
19775	154	3	.	.	.
19775	155	1	Drain	drain	VB
19775	155	2	boiled	boil	VBN
19775	155	3	asparagus	asparagus	NN
19775	155	4	and	and	CC
19775	155	5	set	set	VBN
19775	155	6	on	on	IN
19775	155	7	ice	ice	NN
19775	155	8	until	until	IN
19775	155	9	used	use	VBN
19775	155	10	.	.	.
19775	156	1	Make	make	VB
19775	156	2	a	a	DT
19775	156	3	bed	bed	NN
19775	156	4	of	of	IN
19775	156	5	crisp	crisp	JJ
19775	156	6	tender	tender	NN
19775	156	7	lettuce	lettuce	NN
19775	156	8	leaves	leave	NNS
19775	156	9	,	,	,
19775	156	10	lay	lie	VBD
19775	156	11	on	on	IN
19775	156	12	these	these	DT
19775	156	13	slices	slice	NNS
19775	156	14	of	of	IN
19775	156	15	fresh	fresh	JJ
19775	156	16	solid	solid	JJ
19775	156	17	tomatoes	tomato	NNS
19775	156	18	,	,	,
19775	156	19	and	and	CC
19775	156	20	over	over	IN
19775	156	21	these	these	DT
19775	156	22	a	a	DT
19775	156	23	layer	layer	NN
19775	156	24	of	of	IN
19775	156	25	asparagus	asparagus	NN
19775	156	26	:	:	:
19775	156	27	pour	pour	VB
19775	156	28	over	over	IN
19775	156	29	all	all	PDT
19775	156	30	a	a	DT
19775	156	31	French	French	NNP
19775	156	32	or	or	CC
19775	156	33	mayonnaise	mayonnaise	NN
19775	156	34	dressing	dressing	NN
19775	156	35	.	.	.
19775	157	1	(	(	-LRB-
19775	157	2	See	see	VB
19775	157	3	Salad	Salad	NNP
19775	157	4	Dressing	Dressing	NNP
19775	157	5	.	.	.
19775	157	6	)	)	-RRB-
19775	158	1	ASPARAGUS	ASPARAGUS	NNP
19775	158	2	SOUP	SOUP	NNP
19775	158	3	.	.	.
19775	159	1	Boil	Boil	NNP
19775	159	2	tips	tip	NNS
19775	159	3	and	and	CC
19775	159	4	stalks	stalk	NNS
19775	159	5	separately	separately	RB
19775	159	6	,	,	,
19775	159	7	when	when	WRB
19775	159	8	the	the	DT
19775	159	9	stalks	stalk	NNS
19775	159	10	are	be	VBP
19775	159	11	soft	soft	JJ
19775	159	12	,	,	,
19775	159	13	mash	mash	NN
19775	159	14	and	and	CC
19775	159	15	rub	rub	VB
19775	159	16	them	-PRON-	PRP
19775	159	17	through	through	IN
19775	159	18	a	a	DT
19775	159	19	sieve	sieve	NN
19775	159	20	.	.	.
19775	160	1	Boil	Boil	NNP
19775	160	2	a	a	DT
19775	160	3	pint	pint	NN
19775	160	4	of	of	IN
19775	160	5	rich	rich	JJ
19775	160	6	milk	milk	NN
19775	160	7	,	,	,
19775	160	8	thicken	thicken	VB
19775	160	9	it	-PRON-	PRP
19775	160	10	with	with	IN
19775	160	11	a	a	DT
19775	160	12	tablespoonful	tablespoonful	JJ
19775	160	13	each	each	DT
19775	160	14	of	of	IN
19775	160	15	butter	butter	NN
19775	160	16	and	and	CC
19775	160	17	flour	flour	NN
19775	160	18	and	and	CC
19775	160	19	add	add	VB
19775	160	20	the	the	DT
19775	160	21	water	water	NN
19775	160	22	in	in	IN
19775	160	23	which	which	WDT
19775	160	24	the	the	DT
19775	160	25	asparagus	asparagus	NN
19775	160	26	was	be	VBD
19775	160	27	boiled	boil	VBN
19775	160	28	and	and	CC
19775	160	29	the	the	DT
19775	160	30	pulp	pulp	NN
19775	160	31	.	.	.
19775	161	1	Season	season	NN
19775	161	2	with	with	IN
19775	161	3	salt	salt	NN
19775	161	4	,	,	,
19775	161	5	pepper	pepper	NN
19775	161	6	,	,	,
19775	161	7	a	a	DT
19775	161	8	very	very	RB
19775	161	9	little	little	JJ
19775	161	10	sugar	sugar	NN
19775	161	11	,	,	,
19775	161	12	and	and	CC
19775	161	13	lastly	lastly	RB
19775	161	14	a	a	DT
19775	161	15	gill	gill	NN
19775	161	16	of	of	IN
19775	161	17	cream	cream	NN
19775	161	18	,	,	,
19775	161	19	add	add	VB
19775	161	20	the	the	DT
19775	161	21	tips	tip	NNS
19775	161	22	,	,	,
19775	161	23	boil	boil	VB
19775	161	24	all	all	RB
19775	161	25	together	together	RB
19775	161	26	a	a	DT
19775	161	27	minute	minute	NN
19775	161	28	and	and	CC
19775	161	29	serve	serve	VB
19775	161	30	with	with	IN
19775	161	31	toast	toast	NN
19775	161	32	or	or	CC
19775	161	33	crackers	cracker	NNS
19775	161	34	.	.	.
19775	162	1	STRING	string	NN
19775	162	2	BEANS	bean	NNS
19775	162	3	AND	and	CC
19775	162	4	APPLES	apple	NNS
19775	162	5	.	.	.
19775	163	1	[	[	-LRB-
19775	163	2	Illustration	illustration	NN
19775	163	3	]	]	-RRB-
19775	163	4	Take	take	VB
19775	163	5	three	three	CD
19775	163	6	parts	part	NNS
19775	163	7	of	of	IN
19775	163	8	string	string	NN
19775	163	9	beans	bean	NNS
19775	163	10	to	to	IN
19775	163	11	one	one	CD
19775	163	12	part	part	NN
19775	163	13	apples	apple	NNS
19775	163	14	.	.	.
19775	164	1	Break	break	VB
19775	164	2	the	the	DT
19775	164	3	beans	bean	NNS
19775	164	4	into	into	IN
19775	164	5	small	small	JJ
19775	164	6	pieces	piece	NNS
19775	164	7	,	,	,
19775	164	8	pare	pare	NN
19775	164	9	and	and	CC
19775	164	10	quarter	quarter	NN
19775	164	11	the	the	DT
19775	164	12	apples	apple	NNS
19775	164	13	.	.	.
19775	165	1	Boil	Boil	NNP
19775	165	2	the	the	DT
19775	165	3	beans	bean	NNS
19775	165	4	in	in	IN
19775	165	5	salted	salted	JJ
19775	165	6	water	water	NN
19775	165	7	until	until	IN
19775	165	8	soft	soft	JJ
19775	165	9	,	,	,
19775	165	10	and	and	CC
19775	165	11	drain	drain	VB
19775	165	12	.	.	.
19775	166	1	Mix	mix	VB
19775	166	2	a	a	DT
19775	166	3	tablespoonful	tablespoonful	JJ
19775	166	4	each	each	DT
19775	166	5	of	of	IN
19775	166	6	butter	butter	NN
19775	166	7	and	and	CC
19775	166	8	flour	flour	NN
19775	166	9	in	in	IN
19775	166	10	a	a	DT
19775	166	11	saucepan	saucepan	NN
19775	166	12	,	,	,
19775	166	13	and	and	CC
19775	166	14	add	add	VB
19775	166	15	to	to	IN
19775	166	16	this	this	DT
19775	166	17	,	,	,
19775	166	18	three	three	CD
19775	166	19	tablespoonfuls	tablespoonful	NNS
19775	166	20	each	each	DT
19775	166	21	of	of	IN
19775	166	22	vinegar	vinegar	NN
19775	166	23	and	and	CC
19775	166	24	water	water	NN
19775	166	25	and	and	CC
19775	166	26	season	season	NN
19775	166	27	with	with	IN
19775	166	28	salt	salt	NN
19775	166	29	.	.	.
19775	167	1	Pour	pour	VB
19775	167	2	over	over	IN
19775	167	3	the	the	DT
19775	167	4	beans	bean	NNS
19775	167	5	and	and	CC
19775	167	6	let	let	VB
19775	167	7	cook	cook	NN
19775	167	8	until	until	IN
19775	167	9	they	-PRON-	PRP
19775	167	10	are	be	VBP
19775	167	11	well	well	RB
19775	167	12	seasoned	seasoned	JJ
19775	167	13	.	.	.
19775	168	1	Boil	Boil	NNP
19775	168	2	the	the	DT
19775	168	3	apples	apple	NNS
19775	168	4	and	and	CC
19775	168	5	add	add	VB
19775	168	6	thin	thin	JJ
19775	168	7	slices	slice	NNS
19775	168	8	of	of	IN
19775	168	9	lemon	lemon	NN
19775	168	10	.	.	.
19775	169	1	When	when	WRB
19775	169	2	all	all	DT
19775	169	3	is	be	VBZ
19775	169	4	ready	ready	JJ
19775	169	5	add	add	VB
19775	169	6	the	the	DT
19775	169	7	apples	apple	NNS
19775	169	8	to	to	IN
19775	169	9	the	the	DT
19775	169	10	beans	bean	NNS
19775	169	11	without	without	IN
19775	169	12	too	too	RB
19775	169	13	much	much	JJ
19775	169	14	juice	juice	NN
19775	169	15	.	.	.
19775	170	1	Serve	serve	VB
19775	170	2	either	either	CC
19775	170	3	hot	hot	JJ
19775	170	4	or	or	CC
19775	170	5	cold	cold	JJ
19775	170	6	.	.	.
19775	171	1	GERMAN	german	JJ
19775	171	2	RECIPE	RECIPE	NNP
19775	171	3	.	.	.
19775	172	1	FAVRE	FAVRE	NNS
19775	172	2	BEANS	bean	NNS
19775	172	3	.	.	.
19775	173	1	Beans	bean	NNS
19775	173	2	and	and	CC
19775	173	3	oysters	oyster	NNS
19775	173	4	form	form	VBP
19775	173	5	this	this	DT
19775	173	6	dish	dish	NN
19775	173	7	.	.	.
19775	174	1	Cook	cook	VB
19775	174	2	the	the	DT
19775	174	3	beans	bean	NNS
19775	174	4	until	until	IN
19775	174	5	tender	tender	NN
19775	174	6	and	and	CC
19775	174	7	they	-PRON-	PRP
19775	174	8	must	must	MD
19775	174	9	not	not	RB
19775	174	10	be	be	VB
19775	174	11	dry	dry	JJ
19775	174	12	either	either	RB
19775	174	13	.	.	.
19775	175	1	Put	put	VB
19775	175	2	an	an	DT
19775	175	3	inch	inch	NN
19775	175	4	thick	thick	JJ
19775	175	5	layer	layer	NN
19775	175	6	of	of	IN
19775	175	7	beans	bean	NNS
19775	175	8	in	in	IN
19775	175	9	a	a	DT
19775	175	10	baking	baking	NN
19775	175	11	dish	dish	NN
19775	175	12	,	,	,
19775	175	13	sprinkle	sprinkle	VB
19775	175	14	with	with	IN
19775	175	15	salt	salt	NN
19775	175	16	,	,	,
19775	175	17	pepper	pepper	NN
19775	175	18	and	and	CC
19775	175	19	bits	bit	NNS
19775	175	20	of	of	IN
19775	175	21	butter	butter	NN
19775	175	22	,	,	,
19775	175	23	cover	cover	VB
19775	175	24	with	with	IN
19775	175	25	a	a	DT
19775	175	26	layer	layer	NN
19775	175	27	of	of	IN
19775	175	28	raw	raw	JJ
19775	175	29	oysters	oyster	NNS
19775	175	30	,	,	,
19775	175	31	then	then	RB
19775	175	32	beans	bean	NNS
19775	175	33	,	,	,
19775	175	34	seasoning	seasoning	NN
19775	175	35	and	and	CC
19775	175	36	oysters	oyster	NNS
19775	175	37	again	again	RB
19775	175	38	,	,	,
19775	175	39	and	and	CC
19775	175	40	so	so	RB
19775	175	41	continue	continue	VB
19775	175	42	until	until	IN
19775	175	43	the	the	DT
19775	175	44	dish	dish	NN
19775	175	45	is	be	VBZ
19775	175	46	full	full	JJ
19775	175	47	.	.	.
19775	176	1	Sprinkle	sprinkle	VB
19775	176	2	cracker	cracker	NN
19775	176	3	dust	dust	NN
19775	176	4	or	or	CC
19775	176	5	bread	bread	NN
19775	176	6	crumbs	crumb	VBZ
19775	176	7	thickly	thickly	RB
19775	176	8	over	over	IN
19775	176	9	the	the	DT
19775	176	10	top	top	NN
19775	176	11	,	,	,
19775	176	12	strew	strew	VBD
19775	176	13	over	over	IN
19775	176	14	bits	bit	NNS
19775	176	15	of	of	IN
19775	176	16	butter	butter	NN
19775	176	17	and	and	CC
19775	176	18	bake	bake	NN
19775	176	19	in	in	RP
19775	176	20	a	a	DT
19775	176	21	well	well	RB
19775	176	22	heated	heated	JJ
19775	176	23	oven	oven	JJ
19775	176	24	three	three	CD
19775	176	25	-	-	HYPH
19775	176	26	quarters	quarter	NNS
19775	176	27	of	of	IN
19775	176	28	an	an	DT
19775	176	29	hour	hour	NN
19775	176	30	.	.	.
19775	177	1	Do	do	VB
19775	177	2	not	not	RB
19775	177	3	let	let	VB
19775	177	4	the	the	DT
19775	177	5	top	top	NN
19775	177	6	get	get	VB
19775	177	7	too	too	RB
19775	177	8	deep	deep	JJ
19775	177	9	a	a	DT
19775	177	10	brown	brown	NN
19775	177	11	.	.	.
19775	178	1	FRICASSEE	FRICASSEE	NNP
19775	178	2	OF	of	IN
19775	178	3	BEANS	bean	NNS
19775	178	4	.	.	.
19775	179	1	Steep	steep	VB
19775	179	2	one	one	CD
19775	179	3	pint	pint	NN
19775	179	4	of	of	IN
19775	179	5	haricot	haricot	NN
19775	179	6	beans	bean	NNS
19775	179	7	for	for	IN
19775	179	8	a	a	DT
19775	179	9	night	night	NN
19775	179	10	in	in	IN
19775	179	11	cold	cold	JJ
19775	179	12	water	water	NN
19775	179	13	,	,	,
19775	179	14	then	then	RB
19775	179	15	remove	remove	VB
19775	179	16	them	-PRON-	PRP
19775	179	17	,	,	,
19775	179	18	drain	drain	VBP
19775	179	19	and	and	CC
19775	179	20	put	put	VB
19775	179	21	on	on	IN
19775	179	22	the	the	DT
19775	179	23	fire	fire	NN
19775	179	24	with	with	IN
19775	179	25	two	two	CD
19775	179	26	quarts	quart	NNS
19775	179	27	of	of	IN
19775	179	28	soft	soft	JJ
19775	179	29	water	water	NN
19775	179	30	.	.	.
19775	180	1	When	when	WRB
19775	180	2	boiling	boil	VBG
19775	180	3	allow	allow	VB
19775	180	4	the	the	DT
19775	180	5	beans	bean	NNS
19775	180	6	to	to	TO
19775	180	7	simmer	simmer	VB
19775	180	8	for	for	IN
19775	180	9	another	another	DT
19775	180	10	two	two	CD
19775	180	11	hours	hour	NNS
19775	180	12	.	.	.
19775	181	1	While	while	IN
19775	181	2	they	-PRON-	PRP
19775	181	3	are	be	VBP
19775	181	4	cooking	cook	VBG
19775	181	5	thus	thus	RB
19775	181	6	,	,	,
19775	181	7	put	put	VBN
19775	181	8	on	on	RP
19775	181	9	in	in	IN
19775	181	10	another	another	DT
19775	181	11	saucepan	saucepan	NN
19775	181	12	two	two	CD
19775	181	13	ounces	ounce	NNS
19775	181	14	of	of	IN
19775	181	15	butter	butter	NN
19775	181	16	,	,	,
19775	181	17	an	an	DT
19775	181	18	ounce	ounce	NN
19775	181	19	of	of	IN
19775	181	20	parsley	parsley	NN
19775	181	21	(	(	-LRB-
19775	181	22	chopped	chop	VBN
19775	181	23	)	)	-RRB-
19775	181	24	and	and	CC
19775	181	25	the	the	DT
19775	181	26	juice	juice	NN
19775	181	27	of	of	IN
19775	181	28	one	one	CD
19775	181	29	lemon	lemon	NN
19775	181	30	,	,	,
19775	181	31	and	and	CC
19775	181	32	when	when	WRB
19775	181	33	the	the	DT
19775	181	34	butter	butter	NN
19775	181	35	has	have	VBZ
19775	181	36	quite	quite	RB
19775	181	37	melted	melt	VBN
19775	181	38	throw	throw	NN
19775	181	39	in	in	RP
19775	181	40	the	the	DT
19775	181	41	beans	bean	NNS
19775	181	42	and	and	CC
19775	181	43	stir	stir	VB
19775	181	44	them	-PRON-	PRP
19775	181	45	round	round	RB
19775	181	46	for	for	IN
19775	181	47	a	a	DT
19775	181	48	few	few	JJ
19775	181	49	minutes	minute	NNS
19775	181	50	.	.	.
19775	182	1	To	to	TO
19775	182	2	be	be	VB
19775	182	3	served	serve	VBN
19775	182	4	with	with	IN
19775	182	5	rice	rice	NN
19775	182	6	.	.	.
19775	183	1	HARICOT	HARICOT	NNP
19775	183	2	BEANS	bean	NNS
19775	183	3	.	.	.
19775	184	1	Soak	soak	VB
19775	184	2	a	a	DT
19775	184	3	pint	pint	NN
19775	184	4	of	of	IN
19775	184	5	beans	bean	NNS
19775	184	6	over	over	IN
19775	184	7	night	night	NN
19775	184	8	,	,	,
19775	184	9	cook	cook	VB
19775	184	10	the	the	DT
19775	184	11	next	next	JJ
19775	184	12	morning	morning	NN
19775	184	13	until	until	IN
19775	184	14	perfectly	perfectly	RB
19775	184	15	soft	soft	JJ
19775	184	16	,	,	,
19775	184	17	strain	strain	VB
19775	184	18	through	through	IN
19775	184	19	a	a	DT
19775	184	20	sieve	sieve	NN
19775	184	21	and	and	CC
19775	184	22	season	season	NN
19775	184	23	with	with	IN
19775	184	24	one	one	CD
19775	184	25	teaspoonful	teaspoonful	NN
19775	184	26	of	of	IN
19775	184	27	salt	salt	NN
19775	184	28	and	and	CC
19775	184	29	a	a	DT
19775	184	30	saltspoonful	saltspoonful	NN
19775	184	31	of	of	IN
19775	184	32	pepper	pepper	NN
19775	184	33	.	.	.
19775	185	1	From	from	IN
19775	185	2	this	this	DT
19775	185	3	point	point	NN
19775	185	4	this	this	DT
19775	185	5	mass	mass	NN
19775	185	6	is	be	VBZ
19775	185	7	capable	capable	JJ
19775	185	8	of	of	IN
19775	185	9	many	many	JJ
19775	185	10	treatments	treatment	NNS
19775	185	11	.	.	.
19775	186	1	It	-PRON-	PRP
19775	186	2	is	be	VBZ
19775	186	3	made	make	VBN
19775	186	4	into	into	IN
19775	186	5	a	a	DT
19775	186	6	plain	plain	JJ
19775	186	7	loaf	loaf	NN
19775	186	8	sprinkled	sprinkle	VBN
19775	186	9	with	with	IN
19775	186	10	bread	bread	NN
19775	186	11	crumbs	crumb	NNS
19775	186	12	,	,	,
19775	186	13	dotted	dot	VBN
19775	186	14	with	with	IN
19775	186	15	butter	butter	NN
19775	186	16	and	and	CC
19775	186	17	baked	bake	VBD
19775	186	18	,	,	,
19775	186	19	or	or	CC
19775	186	20	it	-PRON-	PRP
19775	186	21	is	be	VBZ
19775	186	22	mixed	mix	VBN
19775	186	23	with	with	IN
19775	186	24	a	a	DT
19775	186	25	cream	cream	NN
19775	186	26	sauce	sauce	NN
19775	186	27	and	and	CC
19775	186	28	treated	treat	VBD
19775	186	29	the	the	DT
19775	186	30	same	same	JJ
19775	186	31	way	way	NN
19775	186	32	,	,	,
19775	186	33	or	or	CC
19775	186	34	it	-PRON-	PRP
19775	186	35	is	be	VBZ
19775	186	36	made	make	VBN
19775	186	37	into	into	IN
19775	186	38	a	a	DT
19775	186	39	plain	plain	JJ
19775	186	40	croquet	croquet	NN
19775	186	41	,	,	,
19775	186	42	dipped	dip	VBD
19775	186	43	into	into	IN
19775	186	44	batter	batter	NN
19775	186	45	and	and	CC
19775	186	46	fried	fry	VBN
19775	186	47	,	,	,
19775	186	48	or	or	CC
19775	186	49	it	-PRON-	PRP
19775	186	50	is	be	VBZ
19775	186	51	seasoned	season	VBN
19775	186	52	with	with	IN
19775	186	53	a	a	DT
19775	186	54	tablespoonful	tablespoonful	NN
19775	186	55	of	of	IN
19775	186	56	molasses	molasse	NNS
19775	186	57	,	,	,
19775	186	58	vinegar	vinegar	NN
19775	186	59	and	and	CC
19775	186	60	butter	butter	NN
19775	186	61	and	and	CC
19775	186	62	made	make	VBN
19775	186	63	into	into	IN
19775	186	64	croquets	croquet	NNS
19775	186	65	,	,	,
19775	186	66	or	or	CC
19775	186	67	it	-PRON-	PRP
19775	186	68	is	be	VBZ
19775	186	69	mixed	mix	VBN
19775	186	70	with	with	IN
19775	186	71	a	a	DT
19775	186	72	French	french	JJ
19775	186	73	dressing	dressing	NN
19775	186	74	and	and	CC
19775	186	75	eaten	eat	VBN
19775	186	76	while	while	IN
19775	186	77	it	-PRON-	PRP
19775	186	78	is	be	VBZ
19775	186	79	warm	warm	JJ
19775	186	80	as	as	IN
19775	186	81	a	a	DT
19775	186	82	warm	warm	JJ
19775	186	83	salad	salad	NN
19775	186	84	.	.	.
19775	187	1	LIMA	lima	JJ
19775	187	2	BEANS	bean	NNS
19775	187	3	.	.	.
19775	188	1	After	after	IN
19775	188	2	shelling	shell	VBG
19775	188	3	a	a	DT
19775	188	4	quart	quart	NN
19775	188	5	of	of	IN
19775	188	6	lima	lima	NNP
19775	188	7	beans	bean	NNS
19775	188	8	,	,	,
19775	188	9	cook	cook	VB
19775	188	10	in	in	IN
19775	188	11	boiling	boil	VBG
19775	188	12	salted	salted	JJ
19775	188	13	water	water	NN
19775	188	14	until	until	IN
19775	188	15	tender	tender	NN
19775	188	16	,	,	,
19775	188	17	then	then	RB
19775	188	18	stir	stir	VB
19775	188	19	in	in	IN
19775	188	20	a	a	DT
19775	188	21	lump	lump	NN
19775	188	22	of	of	IN
19775	188	23	butter	butter	NN
19775	188	24	the	the	DT
19775	188	25	size	size	NN
19775	188	26	of	of	IN
19775	188	27	an	an	DT
19775	188	28	egg	egg	NN
19775	188	29	and	and	CC
19775	188	30	pepper	pepper	NN
19775	188	31	and	and	CC
19775	188	32	salt	salt	NN
19775	188	33	to	to	IN
19775	188	34	taste	taste	NN
19775	188	35	;	;	:
19775	188	36	or	or	CC
19775	188	37	season	season	NN
19775	188	38	with	with	IN
19775	188	39	milk	milk	NN
19775	188	40	or	or	CC
19775	188	41	cream	cream	NN
19775	188	42	,	,	,
19775	188	43	butter	butter	NN
19775	188	44	,	,	,
19775	188	45	salt	salt	NN
19775	188	46	and	and	CC
19775	188	47	pepper	pepper	NN
19775	188	48	,	,	,
19775	188	49	or	or	CC
19775	188	50	melt	melt	VB
19775	188	51	a	a	DT
19775	188	52	piece	piece	NN
19775	188	53	of	of	IN
19775	188	54	butter	butter	NN
19775	188	55	the	the	DT
19775	188	56	size	size	NN
19775	188	57	of	of	IN
19775	188	58	an	an	DT
19775	188	59	egg	egg	NN
19775	188	60	,	,	,
19775	188	61	mix	mix	VB
19775	188	62	with	with	IN
19775	188	63	it	-PRON-	PRP
19775	188	64	an	an	DT
19775	188	65	even	even	RB
19775	188	66	teaspoonful	teaspoonful	JJ
19775	188	67	of	of	IN
19775	188	68	flour	flour	NN
19775	188	69	,	,	,
19775	188	70	and	and	CC
19775	188	71	a	a	DT
19775	188	72	little	little	JJ
19775	188	73	meat	meat	NN
19775	188	74	broth	broth	NN
19775	188	75	to	to	TO
19775	188	76	make	make	VB
19775	188	77	a	a	DT
19775	188	78	smooth	smooth	JJ
19775	188	79	sauce	sauce	NN
19775	188	80	.	.	.
19775	189	1	Put	put	VB
19775	189	2	the	the	DT
19775	189	3	beans	bean	NNS
19775	189	4	in	in	IN
19775	189	5	the	the	DT
19775	189	6	sauce	sauce	NN
19775	189	7	and	and	CC
19775	189	8	let	let	VB
19775	189	9	them	-PRON-	PRP
19775	189	10	simmer	simmer	VB
19775	189	11	very	very	RB
19775	189	12	slowly	slowly	RB
19775	189	13	for	for	IN
19775	189	14	fifteen	fifteen	CD
19775	189	15	minutes	minute	NNS
19775	189	16	.	.	.
19775	190	1	Just	just	RB
19775	190	2	before	before	IN
19775	190	3	serving	serve	VBG
19775	190	4	add	add	VB
19775	190	5	a	a	DT
19775	190	6	tablespoonful	tablespoonful	NN
19775	190	7	of	of	IN
19775	190	8	chopped	chop	VBN
19775	190	9	parsley	parsley	NN
19775	190	10	and	and	CC
19775	190	11	salt	salt	NN
19775	190	12	and	and	CC
19775	190	13	pepper	pepper	NN
19775	190	14	to	to	IN
19775	190	15	taste	taste	NN
19775	190	16	.	.	.
19775	191	1	STRING	string	NN
19775	191	2	BEANS	bean	NNS
19775	191	3	BOILED	BOILED	NNP
19775	191	4	.	.	.
19775	192	1	Take	take	VB
19775	192	2	the	the	DT
19775	192	3	pods	pod	NNS
19775	192	4	as	as	IN
19775	192	5	fresh	fresh	JJ
19775	192	6	and	and	CC
19775	192	7	young	young	JJ
19775	192	8	as	as	IN
19775	192	9	possible	possible	JJ
19775	192	10	and	and	CC
19775	192	11	shred	shre	VBD
19775	192	12	them	-PRON-	PRP
19775	192	13	as	as	RB
19775	192	14	finely	finely	RB
19775	192	15	as	as	IN
19775	192	16	a	a	DT
19775	192	17	small	small	JJ
19775	192	18	knife	knife	NN
19775	192	19	will	will	MD
19775	192	20	go	go	VB
19775	192	21	through	through	IN
19775	192	22	them	-PRON-	PRP
19775	192	23	,	,	,
19775	192	24	cutting	cut	VBG
19775	192	25	them	-PRON-	PRP
19775	192	26	lengthwise	lengthwise	RB
19775	192	27	.	.	.
19775	193	1	Put	put	VB
19775	193	2	into	into	IN
19775	193	3	salted	salted	JJ
19775	193	4	water	water	NN
19775	193	5	and	and	CC
19775	193	6	boil	boil	VB
19775	193	7	until	until	IN
19775	193	8	tender	tender	NN
19775	193	9	.	.	.
19775	194	1	Then	then	RB
19775	194	2	drain	drain	VB
19775	194	3	and	and	CC
19775	194	4	serve	serve	VB
19775	194	5	with	with	IN
19775	194	6	plenty	plenty	NN
19775	194	7	of	of	IN
19775	194	8	sweet	sweet	JJ
19775	194	9	butter	butter	NN
19775	194	10	,	,	,
19775	194	11	and	and	CC
19775	194	12	they	-PRON-	PRP
19775	194	13	will	will	MD
19775	194	14	be	be	VB
19775	194	15	as	as	RB
19775	194	16	delicate	delicate	JJ
19775	194	17	as	as	IN
19775	194	18	peas	pea	NNS
19775	194	19	.	.	.
19775	195	1	If	if	IN
19775	195	2	one	one	CD
19775	195	3	likes	like	VBZ
19775	195	4	vinegar	vinegar	NN
19775	195	5	,	,	,
19775	195	6	a	a	DT
19775	195	7	little	little	JJ
19775	195	8	of	of	IN
19775	195	9	it	-PRON-	PRP
19775	195	10	will	will	MD
19775	195	11	improve	improve	VB
19775	195	12	the	the	DT
19775	195	13	dish	dish	NN
19775	195	14	.	.	.
19775	196	1	STRING	string	NN
19775	196	2	BEANS	BEANS	NNP
19775	196	3	PICKLED	pickle	VBD
19775	196	4	.	.	.
19775	197	1	Boil	Boil	NNP
19775	197	2	beans	bean	NNS
19775	197	3	until	until	IN
19775	197	4	tender	tender	NN
19775	197	5	,	,	,
19775	197	6	and	and	CC
19775	197	7	then	then	RB
19775	197	8	put	put	VB
19775	197	9	into	into	IN
19775	197	10	strong	strong	JJ
19775	197	11	vinegar	vinegar	NN
19775	197	12	;	;	:
19775	197	13	add	add	VB
19775	197	14	green	green	JJ
19775	197	15	peppers	pepper	NNS
19775	197	16	to	to	TO
19775	197	17	taste	taste	VB
19775	197	18	.	.	.
19775	198	1	STRING	string	NN
19775	198	2	BEAN	BEAN	NNP
19775	198	3	SALAD	SALAD	NNP
19775	198	4	.	.	.
19775	199	1	Cook	cook	VB
19775	199	2	the	the	DT
19775	199	3	beans	bean	NNS
19775	199	4	in	in	IN
19775	199	5	salted	salted	JJ
19775	199	6	water	water	NN
19775	199	7	,	,	,
19775	199	8	drain	drain	NN
19775	199	9	and	and	CC
19775	199	10	season	season	NN
19775	199	11	while	while	IN
19775	199	12	warm	warm	JJ
19775	199	13	with	with	IN
19775	199	14	salt	salt	NN
19775	199	15	,	,	,
19775	199	16	pepper	pepper	NN
19775	199	17	,	,	,
19775	199	18	oil	oil	NN
19775	199	19	and	and	CC
19775	199	20	vinegar	vinegar	NN
19775	199	21	.	.	.
19775	200	1	A	a	DT
19775	200	2	little	little	JJ
19775	200	3	onion	onion	NN
19775	200	4	juice	juice	NN
19775	200	5	is	be	VBZ
19775	200	6	an	an	DT
19775	200	7	improvement	improvement	NN
19775	200	8	.	.	.
19775	201	1	(	(	-LRB-
19775	201	2	See	see	VB
19775	201	3	French	french	JJ
19775	201	4	Salad	Salad	NNP
19775	201	5	Dressing	Dressing	NNP
19775	201	6	.	.	.
19775	201	7	)	)	-RRB-
19775	202	1	STRING	string	NN
19775	202	2	BEAN	BEAN	NNP
19775	202	3	SOUP	SOUP	NNP
19775	202	4	.	.	.
19775	203	1	Boil	Boil	NNP
19775	203	2	one	one	CD
19775	203	3	pint	pint	NN
19775	203	4	of	of	IN
19775	203	5	string	string	NN
19775	203	6	beans	bean	NNS
19775	203	7	cut	cut	VBN
19775	203	8	in	in	IN
19775	203	9	inch	inch	NN
19775	203	10	lengths	length	NNS
19775	203	11	,	,	,
19775	203	12	in	in	IN
19775	203	13	one	one	CD
19775	203	14	pint	pint	NN
19775	203	15	of	of	IN
19775	203	16	veal	veal	NN
19775	203	17	or	or	CC
19775	203	18	celery	celery	NN
19775	203	19	stock	stock	NN
19775	203	20	and	and	CC
19775	203	21	one	one	CD
19775	203	22	pint	pint	NN
19775	203	23	of	of	IN
19775	203	24	water	water	NN
19775	203	25	,	,	,
19775	203	26	add	add	VB
19775	203	27	a	a	DT
19775	203	28	few	few	JJ
19775	203	29	slices	slice	NNS
19775	203	30	of	of	IN
19775	203	31	potatoes	potato	NNS
19775	203	32	,	,	,
19775	203	33	a	a	DT
19775	203	34	stalk	stalk	NN
19775	203	35	of	of	IN
19775	203	36	tender	tender	NN
19775	203	37	celery	celery	NN
19775	203	38	chopped	chop	VBN
19775	203	39	,	,	,
19775	203	40	half	half	PDT
19775	203	41	a	a	DT
19775	203	42	small	small	JJ
19775	203	43	onion	onion	NN
19775	203	44	,	,	,
19775	203	45	two	two	CD
19775	203	46	or	or	CC
19775	203	47	three	three	CD
19775	203	48	leaves	leave	NNS
19775	203	49	of	of	IN
19775	203	50	summer	summer	NN
19775	203	51	savory	savory	NN
19775	203	52	and	and	CC
19775	203	53	a	a	DT
19775	203	54	clove	clove	NN
19775	203	55	.	.	.
19775	204	1	When	when	WRB
19775	204	2	soft	soft	JJ
19775	204	3	rub	rub	NN
19775	204	4	through	through	IN
19775	204	5	a	a	DT
19775	204	6	sieve	sieve	NN
19775	204	7	.	.	.
19775	205	1	Put	put	VB
19775	205	2	in	in	RP
19775	205	3	a	a	DT
19775	205	4	saucepan	saucepan	NN
19775	205	5	and	and	CC
19775	205	6	cook	cook	VB
19775	205	7	together	together	RB
19775	205	8	a	a	DT
19775	205	9	tablespoonful	tablespoonful	NN
19775	205	10	of	of	IN
19775	205	11	butter	butter	NN
19775	205	12	,	,	,
19775	205	13	a	a	DT
19775	205	14	heaping	heaping	NN
19775	205	15	tablespoonful	tablespoonful	NN
19775	205	16	of	of	IN
19775	205	17	flour	flour	NN
19775	205	18	and	and	CC
19775	205	19	a	a	DT
19775	205	20	pint	pint	NN
19775	205	21	of	of	IN
19775	205	22	rich	rich	JJ
19775	205	23	milk	milk	NN
19775	205	24	.	.	.
19775	206	1	Add	add	VB
19775	206	2	this	this	DT
19775	206	3	to	to	IN
19775	206	4	the	the	DT
19775	206	5	stock	stock	NN
19775	206	6	and	and	CC
19775	206	7	pulp	pulp	NN
19775	206	8	,	,	,
19775	206	9	season	season	NN
19775	206	10	with	with	IN
19775	206	11	pepper	pepper	NN
19775	206	12	and	and	CC
19775	206	13	salt	salt	NN
19775	206	14	and	and	CC
19775	206	15	serve	serve	VB
19775	206	16	.	.	.
19775	207	1	WHITE	WHITE	NNP
19775	207	2	NAVY	NAVY	NNP
19775	207	3	BEANS	bean	NNS
19775	207	4	CURRIED	CURRIED	NNP
19775	207	5	.	.	.
19775	208	1	If	if	IN
19775	208	2	the	the	DT
19775	208	3	fresh	fresh	JJ
19775	208	4	kidney	kidney	NN
19775	208	5	beans	bean	NNS
19775	208	6	are	be	VBP
19775	208	7	not	not	RB
19775	208	8	obtainable	obtainable	JJ
19775	208	9	soak	soak	VB
19775	208	10	a	a	DT
19775	208	11	pint	pint	NN
19775	208	12	of	of	IN
19775	208	13	the	the	DT
19775	208	14	dried	dry	VBN
19775	208	15	over	over	IN
19775	208	16	night	night	NN
19775	208	17	.	.	.
19775	209	1	Boil	Boil	NNP
19775	209	2	in	in	IN
19775	209	3	two	two	CD
19775	209	4	quarts	quart	NNS
19775	209	5	of	of	IN
19775	209	6	water	water	NN
19775	209	7	for	for	IN
19775	209	8	two	two	CD
19775	209	9	hours	hour	NNS
19775	209	10	or	or	CC
19775	209	11	until	until	IN
19775	209	12	tender	tender	NN
19775	209	13	.	.	.
19775	210	1	Drain	drain	NN
19775	210	2	,	,	,
19775	210	3	when	when	WRB
19775	210	4	soft	soft	JJ
19775	210	5	,	,	,
19775	210	6	and	and	CC
19775	210	7	put	put	VBD
19775	210	8	into	into	IN
19775	210	9	a	a	DT
19775	210	10	saucepan	saucepan	NN
19775	210	11	with	with	IN
19775	210	12	an	an	DT
19775	210	13	ounce	ounce	NN
19775	210	14	of	of	IN
19775	210	15	butter	butter	NN
19775	210	16	,	,	,
19775	210	17	one	one	CD
19775	210	18	small	small	JJ
19775	210	19	onion	onion	NN
19775	210	20	chopped	chop	VBD
19775	210	21	fine	fine	JJ
19775	210	22	,	,	,
19775	210	23	one	one	CD
19775	210	24	saltspoonful	saltspoonful	NN
19775	210	25	of	of	IN
19775	210	26	salt	salt	NN
19775	210	27	and	and	CC
19775	210	28	a	a	DT
19775	210	29	half	half	NN
19775	210	30	-	-	HYPH
19775	210	31	teaspoonful	teaspoonful	JJ
19775	210	32	of	of	IN
19775	210	33	curry	curry	NN
19775	210	34	powder	powder	NN
19775	210	35	.	.	.
19775	211	1	Toss	toss	VB
19775	211	2	the	the	DT
19775	211	3	beans	bean	NNS
19775	211	4	in	in	IN
19775	211	5	this	this	DT
19775	211	6	mixture	mixture	NN
19775	211	7	for	for	IN
19775	211	8	a	a	DT
19775	211	9	few	few	JJ
19775	211	10	moments	moment	NNS
19775	211	11	over	over	IN
19775	211	12	the	the	DT
19775	211	13	fire	fire	NN
19775	211	14	;	;	:
19775	211	15	then	then	RB
19775	211	16	mix	mix	VB
19775	211	17	smoothly	smoothly	RB
19775	211	18	a	a	DT
19775	211	19	tablespoonful	tablespoonful	NN
19775	211	20	of	of	IN
19775	211	21	flour	flour	NN
19775	211	22	with	with	IN
19775	211	23	a	a	DT
19775	211	24	large	large	JJ
19775	211	25	cup	cup	NN
19775	211	26	of	of	IN
19775	211	27	milk	milk	NN
19775	211	28	and	and	CC
19775	211	29	season	season	NN
19775	211	30	highly	highly	RB
19775	211	31	with	with	IN
19775	211	32	a	a	DT
19775	211	33	tablespoonful	tablespoonful	JJ
19775	211	34	each	each	DT
19775	211	35	of	of	IN
19775	211	36	chopped	chop	VBN
19775	211	37	parsley	parsley	NN
19775	211	38	,	,	,
19775	211	39	chopped	chop	VBN
19775	211	40	bacon	bacon	NN
19775	211	41	,	,	,
19775	211	42	tomato	tomato	NNP
19775	211	43	catchup	catchup	NNP
19775	211	44	and	and	CC
19775	211	45	chutney	chutney	NNP
19775	211	46	,	,	,
19775	211	47	adding	add	VBG
19775	211	48	also	also	RB
19775	211	49	a	a	DT
19775	211	50	saltspoonful	saltspoonful	NN
19775	211	51	of	of	IN
19775	211	52	salt	salt	NN
19775	211	53	,	,	,
19775	211	54	and	and	CC
19775	211	55	add	add	VB
19775	211	56	to	to	IN
19775	211	57	the	the	DT
19775	211	58	beans	bean	NNS
19775	211	59	;	;	:
19775	211	60	set	set	VB
19775	211	61	the	the	DT
19775	211	62	saucepan	saucepan	NN
19775	211	63	on	on	IN
19775	211	64	the	the	DT
19775	211	65	back	back	NN
19775	211	66	of	of	IN
19775	211	67	the	the	DT
19775	211	68	range	range	NN
19775	211	69	and	and	CC
19775	211	70	let	let	VB
19775	211	71	the	the	DT
19775	211	72	contents	content	NNS
19775	211	73	simmer	simmer	NN
19775	211	74	three	three	CD
19775	211	75	-	-	HYPH
19775	211	76	quarters	quarter	NNS
19775	211	77	of	of	IN
19775	211	78	an	an	DT
19775	211	79	hour	hour	NN
19775	211	80	,	,	,
19775	211	81	adding	add	VBG
19775	211	82	more	more	JJR
19775	211	83	milk	milk	NN
19775	211	84	if	if	IN
19775	211	85	the	the	DT
19775	211	86	curry	curry	NN
19775	211	87	becomes	become	VBZ
19775	211	88	too	too	RB
19775	211	89	thick	thick	JJ
19775	211	90	.	.	.
19775	212	1	Serve	serve	VB
19775	212	2	with	with	IN
19775	212	3	plain	plain	JJ
19775	212	4	boiled	boil	VBN
19775	212	5	rice	rice	NN
19775	212	6	.	.	.
19775	213	1	CHICAGO	CHICAGO	NNP
19775	213	2	RECORD	RECORD	NNP
19775	213	3	.	.	.
19775	214	1	BAKED	baked	JJ
19775	214	2	BEETS	beet	NNS
19775	214	3	.	.	.
19775	215	1	[	[	-LRB-
19775	215	2	Illustration	illustration	NN
19775	215	3	]	]	-RRB-
19775	215	4	Bake	bake	VB
19775	215	5	two	two	CD
19775	215	6	large	large	JJ
19775	215	7	beets	beet	NNS
19775	215	8	,	,	,
19775	215	9	take	take	VB
19775	215	10	off	off	RP
19775	215	11	the	the	DT
19775	215	12	hard	hard	JJ
19775	215	13	outside	outside	NN
19775	215	14	,	,	,
19775	215	15	and	and	CC
19775	215	16	the	the	DT
19775	215	17	inner	inner	JJ
19775	215	18	part	part	NN
19775	215	19	will	will	MD
19775	215	20	be	be	VB
19775	215	21	surprisingly	surprisingly	RB
19775	215	22	sweet	sweet	JJ
19775	215	23	.	.	.
19775	216	1	Slice	slice	VB
19775	216	2	and	and	CC
19775	216	3	pour	pour	VB
19775	216	4	over	over	IN
19775	216	5	a	a	DT
19775	216	6	sauce	sauce	NN
19775	216	7	made	make	VBN
19775	216	8	with	with	IN
19775	216	9	two	two	CD
19775	216	10	tablespoonfuls	tablespoonful	NNS
19775	216	11	of	of	IN
19775	216	12	butter	butter	NN
19775	216	13	,	,	,
19775	216	14	juice	juice	NN
19775	216	15	of	of	IN
19775	216	16	half	half	PDT
19775	216	17	a	a	DT
19775	216	18	lemon	lemon	NN
19775	216	19	,	,	,
19775	216	20	a	a	DT
19775	216	21	half	half	NN
19775	216	22	teaspoonful	teaspoonful	JJ
19775	216	23	of	of	IN
19775	216	24	salt	salt	NN
19775	216	25	and	and	CC
19775	216	26	a	a	DT
19775	216	27	dash	dash	NN
19775	216	28	of	of	IN
19775	216	29	pepper	pepper	NN
19775	216	30	.	.	.
19775	217	1	BEETS	beet	NNS
19775	217	2	AND	and	CC
19775	217	3	BUTTER	butter	NN
19775	217	4	SAUCE	SAUCE	NNP
19775	217	5	.	.	.
19775	218	1	Boil	Boil	NNP
19775	218	2	three	three	CD
19775	218	3	or	or	CC
19775	218	4	four	four	CD
19775	218	5	beets	beet	NNS
19775	218	6	until	until	IN
19775	218	7	tender	tender	NN
19775	218	8	in	in	IN
19775	218	9	fast	fast	JJ
19775	218	10	boiling	boiling	NN
19775	218	11	water	water	NN
19775	218	12	,	,	,
19775	218	13	slightly	slightly	RB
19775	218	14	salted	salt	VBN
19775	218	15	,	,	,
19775	218	16	which	which	WDT
19775	218	17	must	must	MD
19775	218	18	entirely	entirely	RB
19775	218	19	cover	cover	VB
19775	218	20	them	-PRON-	PRP
19775	218	21	.	.	.
19775	219	1	Then	then	RB
19775	219	2	scrape	scrape	VB
19775	219	3	off	off	RP
19775	219	4	the	the	DT
19775	219	5	skin	skin	NN
19775	219	6	,	,	,
19775	219	7	cut	cut	VB
19775	219	8	the	the	DT
19775	219	9	beets	beet	NNS
19775	219	10	into	into	IN
19775	219	11	slices	slice	NNS
19775	219	12	,	,	,
19775	219	13	and	and	CC
19775	219	14	the	the	DT
19775	219	15	slices	slice	NNS
19775	219	16	into	into	IN
19775	219	17	strips	strip	NNS
19775	219	18	.	.	.
19775	220	1	Melt	melt	VB
19775	220	2	an	an	DT
19775	220	3	ounce	ounce	NN
19775	220	4	of	of	IN
19775	220	5	butter	butter	NN
19775	220	6	,	,	,
19775	220	7	add	add	VB
19775	220	8	to	to	IN
19775	220	9	it	-PRON-	PRP
19775	220	10	a	a	DT
19775	220	11	little	little	JJ
19775	220	12	salt	salt	NN
19775	220	13	,	,	,
19775	220	14	pepper	pepper	NN
19775	220	15	,	,	,
19775	220	16	sugar	sugar	NN
19775	220	17	and	and	CC
19775	220	18	a	a	DT
19775	220	19	teaspoonful	teaspoonful	NN
19775	220	20	of	of	IN
19775	220	21	vinegar	vinegar	NN
19775	220	22	.	.	.
19775	221	1	Pour	pour	VB
19775	221	2	over	over	IN
19775	221	3	the	the	DT
19775	221	4	beets	beet	NNS
19775	221	5	and	and	CC
19775	221	6	serve	serve	VB
19775	221	7	.	.	.
19775	222	1	A	a	DT
19775	222	2	small	small	JJ
19775	222	3	minced	minced	JJ
19775	222	4	onion	onion	NN
19775	222	5	added	add	VBN
19775	222	6	to	to	IN
19775	222	7	the	the	DT
19775	222	8	sauce	sauce	NN
19775	222	9	is	be	VBZ
19775	222	10	sometimes	sometimes	RB
19775	222	11	considered	consider	VBN
19775	222	12	an	an	DT
19775	222	13	improvement	improvement	NN
19775	222	14	.	.	.
19775	223	1	BEET	BEET	NNP
19775	223	2	SALAD	SALAD	NNP
19775	223	3	.	.	.
19775	224	1	Slice	slice	VB
19775	224	2	cold	cold	JJ
19775	224	3	boiled	boil	VBN
19775	224	4	beets	beet	NNS
19775	224	5	;	;	,
19775	224	6	cut	cut	VBN
19775	224	7	into	into	IN
19775	224	8	neat	neat	JJ
19775	224	9	strips	strip	NNS
19775	224	10	,	,	,
19775	224	11	and	and	CC
19775	224	12	serve	serve	VB
19775	224	13	with	with	IN
19775	224	14	white	white	NNP
19775	224	15	crisp	crisp	NNP
19775	224	16	lettuce	lettuce	NN
19775	224	17	;	;	:
19775	224	18	pour	pour	VB
19775	224	19	over	over	IN
19775	224	20	a	a	DT
19775	224	21	mayonnaise	mayonnaise	NN
19775	224	22	dressing	dress	VBG
19775	224	23	;	;	:
19775	224	24	or	or	CC
19775	224	25	slice	slice	VB
19775	224	26	the	the	DT
19775	224	27	beets	beet	NNS
19775	224	28	and	and	CC
19775	224	29	put	put	VBN
19775	224	30	in	in	RP
19775	224	31	layers	layer	NNS
19775	224	32	with	with	IN
19775	224	33	slices	slice	NNS
19775	224	34	of	of	IN
19775	224	35	hard	hard	JJ
19775	224	36	boiled	boil	VBN
19775	224	37	eggs	egg	NNS
19775	224	38	,	,	,
19775	224	39	or	or	CC
19775	224	40	,	,	,
19775	224	41	with	with	IN
19775	224	42	new	new	JJ
19775	224	43	potatoes	potato	NNS
19775	224	44	and	and	CC
19775	224	45	serve	serve	VB
19775	224	46	on	on	IN
19775	224	47	lettuce	lettuce	NN
19775	224	48	with	with	IN
19775	224	49	French	french	JJ
19775	224	50	dressing	dressing	NN
19775	224	51	garnished	garnish	VBD
19775	224	52	with	with	IN
19775	224	53	water	water	NN
19775	224	54	cress	cress	NN
19775	224	55	.	.	.
19775	225	1	SWEET	SWEET	NNP
19775	225	2	PICKLED	pickle	VBN
19775	225	3	BEETS	beet	NNS
19775	225	4	.	.	.
19775	226	1	Boil	Boil	NNP
19775	226	2	beets	beet	NNS
19775	226	3	in	in	IN
19775	226	4	a	a	DT
19775	226	5	porcelain	porcelain	NN
19775	226	6	kettle	kettle	NN
19775	226	7	till	till	IN
19775	226	8	they	-PRON-	PRP
19775	226	9	can	can	MD
19775	226	10	be	be	VB
19775	226	11	pierced	pierce	VBN
19775	226	12	with	with	IN
19775	226	13	a	a	DT
19775	226	14	silver	silver	JJ
19775	226	15	fork	fork	NN
19775	226	16	;	;	:
19775	226	17	when	when	WRB
19775	226	18	cold	cold	JJ
19775	226	19	cut	cut	NN
19775	226	20	lengthwise	lengthwise	RB
19775	226	21	to	to	IN
19775	226	22	size	size	NN
19775	226	23	of	of	IN
19775	226	24	a	a	DT
19775	226	25	medium	medium	JJ
19775	226	26	cucumber	cucumber	NN
19775	226	27	;	;	:
19775	226	28	boil	boil	VB
19775	226	29	equal	equal	JJ
19775	226	30	parts	part	NNS
19775	226	31	of	of	IN
19775	226	32	vinegar	vinegar	NN
19775	226	33	and	and	CC
19775	226	34	sugar	sugar	NN
19775	226	35	,	,	,
19775	226	36	with	with	IN
19775	226	37	a	a	DT
19775	226	38	half	half	NN
19775	226	39	tablespoonful	tablespoonful	NN
19775	226	40	of	of	IN
19775	226	41	ground	ground	NN
19775	226	42	cloves	clove	NNS
19775	226	43	to	to	IN
19775	226	44	a	a	DT
19775	226	45	gallon	gallon	NN
19775	226	46	of	of	IN
19775	226	47	vinegar	vinegar	NN
19775	226	48	;	;	:
19775	226	49	pour	pour	VB
19775	226	50	boiling	boil	VBG
19775	226	51	hot	hot	RB
19775	226	52	over	over	IN
19775	226	53	the	the	DT
19775	226	54	beets	beet	NNS
19775	226	55	.	.	.
19775	227	1	SUGAR	SUGAR	NNP
19775	227	2	BEET	BEET	NNP
19775	227	3	PUDDING	pudding	NN
19775	227	4	.	.	.
19775	228	1	The	the	DT
19775	228	2	following	following	JJ
19775	228	3	recipe	recipe	NN
19775	228	4	of	of	IN
19775	228	5	Juliet	Juliet	NNP
19775	228	6	Corson	Corson	NNP
19775	228	7	's	's	POS
19775	228	8	was	be	VBD
19775	228	9	traveling	travel	VBG
19775	228	10	the	the	DT
19775	228	11	round	round	NN
19775	228	12	of	of	IN
19775	228	13	the	the	DT
19775	228	14	newspapers	newspaper	NNS
19775	228	15	a	a	DT
19775	228	16	few	few	JJ
19775	228	17	years	year	NNS
19775	228	18	ago:--Boil	ago:--boil	VBP
19775	228	19	the	the	DT
19775	228	20	beets	beet	NNS
19775	228	21	just	just	RB
19775	228	22	tender	tender	VB
19775	228	23	,	,	,
19775	228	24	peel	peel	VB
19775	228	25	and	and	CC
19775	228	26	cut	cut	VB
19775	228	27	into	into	IN
19775	228	28	small	small	JJ
19775	228	29	dice	dice	NNS
19775	228	30	.	.	.
19775	229	1	Take	take	VB
19775	229	2	a	a	DT
19775	229	3	pint	pint	NN
19775	229	4	of	of	IN
19775	229	5	milk	milk	NN
19775	229	6	to	to	IN
19775	229	7	a	a	DT
19775	229	8	pint	pint	NN
19775	229	9	of	of	IN
19775	229	10	beets	beet	NNS
19775	229	11	,	,	,
19775	229	12	two	two	CD
19775	229	13	or	or	CC
19775	229	14	three	three	CD
19775	229	15	eggs	egg	NNS
19775	229	16	well	well	RB
19775	229	17	beaten	beat	VBN
19775	229	18	,	,	,
19775	229	19	a	a	DT
19775	229	20	palatable	palatable	JJ
19775	229	21	seasoning	seasoning	NN
19775	229	22	of	of	IN
19775	229	23	salt	salt	NN
19775	229	24	and	and	CC
19775	229	25	pepper	pepper	NN
19775	229	26	and	and	CC
19775	229	27	the	the	DT
19775	229	28	least	least	JJS
19775	229	29	grating	grating	NN
19775	229	30	of	of	IN
19775	229	31	nutmeg	nutmeg	NNP
19775	229	32	;	;	:
19775	229	33	put	put	VB
19775	229	34	these	these	DT
19775	229	35	ingredients	ingredient	NNS
19775	229	36	into	into	IN
19775	229	37	an	an	DT
19775	229	38	earthen	earthen	JJ
19775	229	39	dish	dish	NN
19775	229	40	that	that	WDT
19775	229	41	can	can	MD
19775	229	42	be	be	VB
19775	229	43	sent	send	VBN
19775	229	44	to	to	IN
19775	229	45	the	the	DT
19775	229	46	table	table	NN
19775	229	47	;	;	:
19775	229	48	bake	bake	VB
19775	229	49	the	the	DT
19775	229	50	pudding	pudding	NN
19775	229	51	until	until	IN
19775	229	52	the	the	DT
19775	229	53	custard	custard	NN
19775	229	54	is	be	VBZ
19775	229	55	set	set	VBN
19775	229	56	,	,	,
19775	229	57	and	and	CC
19775	229	58	serve	serve	VB
19775	229	59	it	-PRON-	PRP
19775	229	60	hot	hot	JJ
19775	229	61	as	as	IN
19775	229	62	a	a	DT
19775	229	63	vegetable	vegetable	NN
19775	229	64	.	.	.
19775	230	1	A	a	DT
19775	230	2	favorite	favorite	JJ
19775	230	3	Carolina	Carolina	NNP
19775	230	4	dish	dish	NN
19775	230	5	.	.	.
19775	231	1	BOILED	BOILED	NNP
19775	231	2	BORECOLE	BORECOLE	NNP
19775	231	3	OR	or	CC
19775	231	4	KALE	KALE	NNP
19775	231	5	.	.	.
19775	232	1	[	[	-LRB-
19775	232	2	Illustration	illustration	NN
19775	232	3	]	]	-RRB-
19775	232	4	Use	use	VB
19775	232	5	a	a	DT
19775	232	6	half	half	JJ
19775	232	7	peck	peck	NN
19775	232	8	of	of	IN
19775	232	9	kale	kale	NNP
19775	232	10	.	.	.
19775	233	1	Strip	Strip	NNP
19775	233	2	the	the	DT
19775	233	3	leaves	leave	NNS
19775	233	4	from	from	IN
19775	233	5	the	the	DT
19775	233	6	stems	stem	NNS
19775	233	7	and	and	CC
19775	233	8	choose	choose	VB
19775	233	9	the	the	DT
19775	233	10	crisp	crisp	JJ
19775	233	11	and	and	CC
19775	233	12	curly	curly	RB
19775	233	13	ones	one	NNS
19775	233	14	for	for	IN
19775	233	15	use	use	NN
19775	233	16	,	,	,
19775	233	17	wash	wash	VB
19775	233	18	through	through	IN
19775	233	19	two	two	CD
19775	233	20	waters	water	NNS
19775	233	21	and	and	CC
19775	233	22	drain	drain	NN
19775	233	23	.	.	.
19775	234	1	Boil	Boil	NNP
19775	234	2	in	in	IN
19775	234	3	salted	salted	JJ
19775	234	4	water	water	NN
19775	234	5	twenty	twenty	CD
19775	234	6	minutes	minute	NNS
19775	234	7	,	,	,
19775	234	8	then	then	RB
19775	234	9	pour	pour	VB
19775	234	10	into	into	IN
19775	234	11	a	a	DT
19775	234	12	colander	colander	NN
19775	234	13	and	and	CC
19775	234	14	let	let	VB
19775	234	15	cold	cold	JJ
19775	234	16	water	water	NN
19775	234	17	run	run	VB
19775	234	18	over	over	IN
19775	234	19	it	-PRON-	PRP
19775	234	20	,	,	,
19775	234	21	drain	drain	VB
19775	234	22	and	and	CC
19775	234	23	chop	chop	NN
19775	234	24	fine	fine	NN
19775	234	25	.	.	.
19775	235	1	Brown	Brown	NNP
19775	235	2	a	a	DT
19775	235	3	small	small	JJ
19775	235	4	onion	onion	NN
19775	235	5	in	in	IN
19775	235	6	a	a	DT
19775	235	7	tablespoonful	tablespoonful	NN
19775	235	8	of	of	IN
19775	235	9	butter	butter	NN
19775	235	10	,	,	,
19775	235	11	and	and	CC
19775	235	12	add	add	VB
19775	235	13	the	the	DT
19775	235	14	kale	kale	NN
19775	235	15	,	,	,
19775	235	16	seasoning	seasoning	NN
19775	235	17	with	with	IN
19775	235	18	salt	salt	NN
19775	235	19	and	and	CC
19775	235	20	pepper	pepper	NN
19775	235	21	,	,	,
19775	235	22	add	add	VB
19775	235	23	a	a	DT
19775	235	24	half	half	NN
19775	235	25	teacupful	teacupful	JJ
19775	235	26	of	of	IN
19775	235	27	the	the	DT
19775	235	28	water	water	NN
19775	235	29	in	in	IN
19775	235	30	which	which	WDT
19775	235	31	the	the	DT
19775	235	32	kale	kale	NNP
19775	235	33	was	be	VBD
19775	235	34	boiled	boil	VBN
19775	235	35	,	,	,
19775	235	36	and	and	CC
19775	235	37	let	let	VB
19775	235	38	all	all	DT
19775	235	39	simmer	simmer	VB
19775	235	40	together	together	RB
19775	235	41	for	for	IN
19775	235	42	twenty	twenty	CD
19775	235	43	minutes	minute	NNS
19775	235	44	.	.	.
19775	236	1	Just	just	RB
19775	236	2	before	before	IN
19775	236	3	taking	take	VBG
19775	236	4	from	from	IN
19775	236	5	the	the	DT
19775	236	6	stove	stove	NN
19775	236	7	add	add	VB
19775	236	8	a	a	DT
19775	236	9	half	half	JJ
19775	236	10	cup	cup	NN
19775	236	11	of	of	IN
19775	236	12	milk	milk	NN
19775	236	13	or	or	CC
19775	236	14	cream	cream	NN
19775	236	15	,	,	,
19775	236	16	thickening	thicken	VBG
19775	236	17	with	with	IN
19775	236	18	a	a	DT
19775	236	19	little	little	JJ
19775	236	20	flour	flour	NN
19775	236	21	.	.	.
19775	237	1	Let	let	VB
19775	237	2	boil	boil	VB
19775	237	3	a	a	DT
19775	237	4	moment	moment	NN
19775	237	5	and	and	CC
19775	237	6	serve	serve	VB
19775	237	7	.	.	.
19775	238	1	KALE	KALE	NNP
19775	238	2	GREENS	GREENS	NNP
19775	238	3	.	.	.
19775	239	1	These	these	DT
19775	239	2	make	make	VBP
19775	239	3	excellent	excellent	JJ
19775	239	4	greens	green	NNS
19775	239	5	for	for	IN
19775	239	6	winter	winter	NN
19775	239	7	and	and	CC
19775	239	8	spring	spring	NN
19775	239	9	use	use	NN
19775	239	10	.	.	.
19775	240	1	Boil	Boil	NNP
19775	240	2	hard	hard	JJ
19775	240	3	one	one	CD
19775	240	4	half	half	JJ
19775	240	5	hour	hour	NN
19775	240	6	with	with	IN
19775	240	7	salt	salt	NN
19775	240	8	pork	pork	NN
19775	240	9	or	or	CC
19775	240	10	corned	corn	VBN
19775	240	11	beef	beef	NN
19775	240	12	,	,	,
19775	240	13	then	then	RB
19775	240	14	drain	drain	VB
19775	240	15	and	and	CC
19775	240	16	serve	serve	VB
19775	240	17	in	in	IN
19775	240	18	a	a	DT
19775	240	19	hot	hot	JJ
19775	240	20	dish	dish	NN
19775	240	21	.	.	.
19775	241	1	Garnish	garnish	VB
19775	241	2	with	with	IN
19775	241	3	slices	slice	NNS
19775	241	4	of	of	IN
19775	241	5	hard	hard	JJ
19775	241	6	boiled	boil	VBN
19775	241	7	eggs	egg	NNS
19775	241	8	,	,	,
19775	241	9	or	or	CC
19775	241	10	the	the	DT
19775	241	11	yolks	yolk	NNS
19775	241	12	of	of	IN
19775	241	13	eggs	egg	NNS
19775	241	14	quirled	quirle	VBN
19775	241	15	by	by	IN
19775	241	16	pressing	press	VBG
19775	241	17	through	through	IN
19775	241	18	a	a	DT
19775	241	19	patent	patent	NN
19775	241	20	potato	potato	NN
19775	241	21	masher	masher	NN
19775	241	22	.	.	.
19775	242	1	It	-PRON-	PRP
19775	242	2	is	be	VBZ
19775	242	3	also	also	RB
19775	242	4	palatable	palatable	JJ
19775	242	5	served	serve	VBN
19775	242	6	with	with	IN
19775	242	7	a	a	DT
19775	242	8	French	french	JJ
19775	242	9	dressing	dressing	NN
19775	242	10	.	.	.
19775	243	1	KALE	KALE	NNP
19775	243	2	ON	on	IN
19775	243	3	TOAST	toast	NN
19775	243	4	.	.	.
19775	244	1	Boil	Boil	NNP
19775	244	2	kale	kale	NNP
19775	244	3	,	,	,
19775	244	4	mix	mix	VB
19775	244	5	with	with	IN
19775	244	6	a	a	DT
19775	244	7	good	good	JJ
19775	244	8	cream	cream	NN
19775	244	9	sauce	sauce	NN
19775	244	10	and	and	CC
19775	244	11	serve	serve	VB
19775	244	12	on	on	IN
19775	244	13	small	small	JJ
19775	244	14	squares	square	NNS
19775	244	15	of	of	IN
19775	244	16	toast	toast	NN
19775	244	17	.	.	.
19775	245	1	BROCCOLI	BROCCOLI	NNP
19775	245	2	.	.	.
19775	246	1	Broccoli	Broccoli	NNS
19775	246	2	if	if	IN
19775	246	3	not	not	RB
19775	246	4	fresh	fresh	JJ
19775	246	5	is	be	VBZ
19775	246	6	apt	apt	JJ
19775	246	7	to	to	TO
19775	246	8	be	be	VB
19775	246	9	bitter	bitter	JJ
19775	246	10	in	in	IN
19775	246	11	spite	spite	NN
19775	246	12	of	of	IN
19775	246	13	good	good	JJ
19775	246	14	cooking	cooking	NN
19775	246	15	.	.	.
19775	247	1	Strip	Strip	NNP
19775	247	2	off	off	IN
19775	247	3	all	all	PDT
19775	247	4	the	the	DT
19775	247	5	side	side	NN
19775	247	6	shoots	shoot	NNS
19775	247	7	,	,	,
19775	247	8	leaving	leave	VBG
19775	247	9	only	only	RB
19775	247	10	the	the	DT
19775	247	11	top	top	NN
19775	247	12	;	;	:
19775	247	13	cut	cut	VB
19775	247	14	the	the	DT
19775	247	15	stalk	stalk	NN
19775	247	16	close	close	JJ
19775	247	17	to	to	IN
19775	247	18	the	the	DT
19775	247	19	bottom	bottom	NN
19775	247	20	of	of	IN
19775	247	21	the	the	DT
19775	247	22	bunch	bunch	NN
19775	247	23	,	,	,
19775	247	24	throw	throw	VBP
19775	247	25	into	into	IN
19775	247	26	cold	cold	JJ
19775	247	27	water	water	NN
19775	247	28	for	for	IN
19775	247	29	half	half	PDT
19775	247	30	an	an	DT
19775	247	31	hour	hour	NN
19775	247	32	,	,	,
19775	247	33	drain	drain	VBP
19775	247	34	,	,	,
19775	247	35	tie	tie	VB
19775	247	36	in	in	IN
19775	247	37	a	a	DT
19775	247	38	piece	piece	NN
19775	247	39	of	of	IN
19775	247	40	cheese	cheese	NN
19775	247	41	cloth	cloth	NN
19775	247	42	to	to	TO
19775	247	43	keep	keep	VB
19775	247	44	it	-PRON-	PRP
19775	247	45	from	from	IN
19775	247	46	breaking	break	VBG
19775	247	47	and	and	CC
19775	247	48	boil	boil	VB
19775	247	49	twenty	twenty	CD
19775	247	50	minutes	minute	NNS
19775	247	51	in	in	IN
19775	247	52	salted	salted	JJ
19775	247	53	water	water	NN
19775	247	54	.	.	.
19775	248	1	Take	take	VB
19775	248	2	out	out	RP
19775	248	3	carefully	carefully	RB
19775	248	4	,	,	,
19775	248	5	place	place	NN
19775	248	6	upon	upon	IN
19775	248	7	a	a	DT
19775	248	8	hot	hot	JJ
19775	248	9	dish	dish	NN
19775	248	10	,	,	,
19775	248	11	pour	pour	VB
19775	248	12	over	over	IN
19775	248	13	it	-PRON-	PRP
19775	248	14	a	a	DT
19775	248	15	cream	cream	NN
19775	248	16	sauce	sauce	NN
19775	248	17	and	and	CC
19775	248	18	serve	serve	VB
19775	248	19	very	very	RB
19775	248	20	hot	hot	JJ
19775	248	21	;	;	:
19775	248	22	or	or	CC
19775	248	23	it	-PRON-	PRP
19775	248	24	may	may	MD
19775	248	25	be	be	VB
19775	248	26	served	serve	VBN
19775	248	27	on	on	IN
19775	248	28	toast	toast	NN
19775	248	29	.	.	.
19775	249	1	BRUSSELS	BRUSSELS	NNP
19775	249	2	SPROUTS	sprouts	NN
19775	249	3	.	.	.
19775	250	1	Wash	wash	VB
19775	250	2	in	in	IN
19775	250	3	cold	cold	JJ
19775	250	4	water	water	NN
19775	250	5	,	,	,
19775	250	6	pick	pick	VB
19775	250	7	off	off	RP
19775	250	8	the	the	DT
19775	250	9	dead	dead	JJ
19775	250	10	leaves	leave	NNS
19775	250	11	,	,	,
19775	250	12	put	put	VBD
19775	250	13	them	-PRON-	PRP
19775	250	14	in	in	IN
19775	250	15	two	two	CD
19775	250	16	quarts	quart	NNS
19775	250	17	of	of	IN
19775	250	18	boiling	boiling	NN
19775	250	19	water	water	NN
19775	250	20	,	,	,
19775	250	21	with	with	IN
19775	250	22	a	a	DT
19775	250	23	tablespoonful	tablespoonful	NN
19775	250	24	of	of	IN
19775	250	25	salt	salt	NN
19775	250	26	,	,	,
19775	250	27	and	and	CC
19775	250	28	a	a	DT
19775	250	29	quarter	quarter	NN
19775	250	30	teaspoonful	teaspoonful	JJ
19775	250	31	of	of	IN
19775	250	32	bi	bi	JJ
19775	250	33	-	-	NN
19775	250	34	carbonate	carbonate	NN
19775	250	35	of	of	IN
19775	250	36	soda	soda	NN
19775	250	37	.	.	.
19775	251	1	Boil	Boil	NNP
19775	251	2	rapidly	rapidly	RB
19775	251	3	for	for	IN
19775	251	4	twenty	twenty	CD
19775	251	5	minutes	minute	NNS
19775	251	6	with	with	IN
19775	251	7	the	the	DT
19775	251	8	saucepan	saucepan	NN
19775	251	9	uncovered	uncover	VBN
19775	251	10	,	,	,
19775	251	11	then	then	RB
19775	251	12	drain	drain	VB
19775	251	13	in	in	IN
19775	251	14	a	a	DT
19775	251	15	colander	colander	NN
19775	251	16	,	,	,
19775	251	17	and	and	CC
19775	251	18	serve	serve	VB
19775	251	19	with	with	IN
19775	251	20	drawn	draw	VBN
19775	251	21	butter	butter	NN
19775	251	22	or	or	CC
19775	251	23	a	a	DT
19775	251	24	cream	cream	NN
19775	251	25	sauce	sauce	NN
19775	251	26	.	.	.
19775	252	1	BOILED	BOILED	NNP
19775	252	2	CABBAGE	CABBAGE	NNP
19775	252	3	.	.	.
19775	253	1	[	[	-LRB-
19775	253	2	Illustration	illustration	NN
19775	253	3	]	]	-RRB-
19775	253	4	Slice	slice	VB
19775	253	5	a	a	DT
19775	253	6	cabbage	cabbage	NN
19775	253	7	fine	fine	NN
19775	253	8	and	and	CC
19775	253	9	boil	boil	VB
19775	253	10	in	in	IN
19775	253	11	half	half	JJ
19775	253	12	water	water	NN
19775	253	13	and	and	CC
19775	253	14	half	half	NN
19775	253	15	milk	milk	NN
19775	253	16	,	,	,
19775	253	17	when	when	WRB
19775	253	18	tender	tender	NN
19775	253	19	add	add	VBP
19775	253	20	cream	cream	NN
19775	253	21	and	and	CC
19775	253	22	butter	butter	NN
19775	253	23	.	.	.
19775	254	1	This	this	DT
19775	254	2	is	be	VBZ
19775	254	3	delicious	delicious	JJ
19775	254	4	.	.	.
19775	255	1	A	a	DT
19775	255	2	CABBAGE	cabbage	JJ
19775	255	3	CENTER	center	NN
19775	255	4	PIECE	piece	NN
19775	255	5	.	.	.
19775	256	1	Take	take	VB
19775	256	2	a	a	DT
19775	256	3	head	head	NN
19775	256	4	of	of	IN
19775	256	5	cabbage	cabbage	NN
19775	256	6	,	,	,
19775	256	7	one	one	NN
19775	256	8	that	that	WDT
19775	256	9	has	have	VBZ
19775	256	10	been	be	VBN
19775	256	11	picked	pick	VBN
19775	256	12	too	too	RB
19775	256	13	late	late	RB
19775	256	14	is	be	VBZ
19775	256	15	best	good	JJS
19775	256	16	,	,	,
19775	256	17	for	for	IN
19775	256	18	the	the	DT
19775	256	19	leaves	leave	NNS
19775	256	20	open	open	VBP
19775	256	21	better	well	RBR
19775	256	22	then	then	RB
19775	256	23	,	,	,
19775	256	24	and	and	CC
19775	256	25	are	be	VBP
19775	256	26	apt	apt	JJ
19775	256	27	to	to	TO
19775	256	28	be	be	VB
19775	256	29	slightly	slightly	RB
19775	256	30	curled	curl	VBN
19775	256	31	.	.	.
19775	257	1	Lay	lay	VB
19775	257	2	the	the	DT
19775	257	3	cabbage	cabbage	NN
19775	257	4	on	on	IN
19775	257	5	a	a	DT
19775	257	6	flat	flat	JJ
19775	257	7	plate	plate	NN
19775	257	8	or	or	CC
19775	257	9	salver	salver	NN
19775	257	10	and	and	CC
19775	257	11	press	press	VB
19775	257	12	the	the	DT
19775	257	13	leaves	leave	NNS
19775	257	14	down	down	RP
19775	257	15	and	and	CC
19775	257	16	open	open	JJ
19775	257	17	with	with	IN
19775	257	18	your	-PRON-	PRP$
19775	257	19	hand	hand	NN
19775	257	20	,	,	,
19775	257	21	firmly	firmly	RB
19775	257	22	but	but	CC
19775	257	23	gently	gently	RB
19775	257	24	,	,	,
19775	257	25	so	so	IN
19775	257	26	as	as	IN
19775	257	27	not	not	RB
19775	257	28	to	to	TO
19775	257	29	break	break	VB
19775	257	30	them	-PRON-	PRP
19775	257	31	off	off	RP
19775	257	32	.	.	.
19775	258	1	When	when	WRB
19775	258	2	they	-PRON-	PRP
19775	258	3	all	all	DT
19775	258	4	lie	lie	VBP
19775	258	5	out	out	RP
19775	258	6	flat	flat	JJ
19775	258	7	,	,	,
19775	258	8	stab	stab	VB
19775	258	9	the	the	DT
19775	258	10	firm	firm	JJ
19775	258	11	,	,	,
19775	258	12	yellow	yellow	JJ
19775	258	13	heart	heart	NN
19775	258	14	through	through	IN
19775	258	15	several	several	JJ
19775	258	16	times	time	NNS
19775	258	17	with	with	IN
19775	258	18	a	a	DT
19775	258	19	sharp	sharp	JJ
19775	258	20	knife	knife	NN
19775	258	21	,	,	,
19775	258	22	until	until	IN
19775	258	23	its	-PRON-	PRP$
19775	258	24	outlines	outline	NNS
19775	258	25	are	be	VBP
19775	258	26	lost	lose	VBN
19775	258	27	and	and	CC
19775	258	28	then	then	RB
19775	258	29	place	place	VB
19775	258	30	flowers	flower	NNS
19775	258	31	at	at	IN
19775	258	32	random	random	JJ
19775	258	33	all	all	RB
19775	258	34	over	over	IN
19775	258	35	the	the	DT
19775	258	36	cabbage	cabbage	NN
19775	258	37	.	.	.
19775	259	1	Roses	rose	NNS
19775	259	2	are	be	VBP
19775	259	3	prettiest	prettiest	NN
19775	259	4	,	,	,
19775	259	5	but	but	CC
19775	259	6	any	any	DT
19775	259	7	flower	flower	NN
19775	259	8	which	which	WDT
19775	259	9	has	have	VBZ
19775	259	10	a	a	DT
19775	259	11	firm	firm	JJ
19775	259	12	,	,	,
19775	259	13	stiff	stiff	JJ
19775	259	14	stem	stem	NN
19775	259	15	,	,	,
19775	259	16	capable	capable	JJ
19775	259	17	of	of	IN
19775	259	18	holding	hold	VBG
19775	259	19	the	the	DT
19775	259	20	blossom	blossom	NNS
19775	259	21	upright	upright	RB
19775	259	22	will	will	MD
19775	259	23	do	do	VB
19775	259	24	.	.	.
19775	260	1	Press	press	VB
19775	260	2	the	the	DT
19775	260	3	stems	stem	VBZ
19775	260	4	down	down	RP
19775	260	5	through	through	IN
19775	260	6	the	the	DT
19775	260	7	leaves	leave	NNS
19775	260	8	and	and	CC
19775	260	9	put	put	VBN
19775	260	10	in	in	RP
19775	260	11	sufficient	sufficient	JJ
19775	260	12	green	green	NN
19775	260	13	to	to	TO
19775	260	14	vary	vary	VB
19775	260	15	prettily	prettily	RB
19775	260	16	.	.	.
19775	261	1	The	the	DT
19775	261	2	outer	outer	JJ
19775	261	3	leaves	leave	NNS
19775	261	4	of	of	IN
19775	261	5	the	the	DT
19775	261	6	cabbage	cabbage	NN
19775	261	7	,	,	,
19775	261	8	the	the	DT
19775	261	9	only	only	JJ
19775	261	10	ones	one	NNS
19775	261	11	to	to	TO
19775	261	12	be	be	VB
19775	261	13	seen	see	VBN
19775	261	14	when	when	WRB
19775	261	15	the	the	DT
19775	261	16	flowers	flower	NNS
19775	261	17	are	be	VBP
19775	261	18	in	in	RB
19775	261	19	,	,	,
19775	261	20	form	form	VB
19775	261	21	a	a	DT
19775	261	22	charming	charming	JJ
19775	261	23	background	background	NN
19775	261	24	,	,	,
19775	261	25	far	far	RB
19775	261	26	prettier	pretty	JJR
19775	261	27	than	than	IN
19775	261	28	any	any	DT
19775	261	29	basket	basket	NN
19775	261	30	.	.	.
19775	262	1	Roses	rose	NNS
19775	262	2	are	be	VBP
19775	262	3	best	good	JJS
19775	262	4	for	for	IN
19775	262	5	all	all	DT
19775	262	6	seasons	season	NNS
19775	262	7	,	,	,
19775	262	8	but	but	CC
19775	262	9	autumn	autumn	NN
19775	262	10	offers	offer	VBZ
19775	262	11	some	some	DT
19775	262	12	charming	charming	JJ
19775	262	13	variations	variation	NNS
19775	262	14	.	.	.
19775	263	1	The	the	DT
19775	263	2	brilliant	brilliant	JJ
19775	263	3	scarlet	scarlet	JJ
19775	263	4	berries	berry	NNS
19775	263	5	of	of	IN
19775	263	6	the	the	DT
19775	263	7	mountain	mountain	NN
19775	263	8	ash	ash	NN
19775	263	9	or	or	CC
19775	263	10	red	red	JJ
19775	263	11	thorn	thorn	NN
19775	263	12	mingled	mingle	VBD
19775	263	13	with	with	IN
19775	263	14	the	the	DT
19775	263	15	deep	deep	JJ
19775	263	16	,	,	,
19775	263	17	rich	rich	JJ
19775	263	18	green	green	NN
19775	263	19	of	of	IN
19775	263	20	feathery	feathery	JJ
19775	263	21	asparagus	asparagus	NN
19775	263	22	,	,	,
19775	263	23	make	make	VBP
19775	263	24	a	a	DT
19775	263	25	delicious	delicious	JJ
19775	263	26	color	color	NN
19775	263	27	symphony	symphony	NN
19775	263	28	most	most	RBS
19775	263	29	appropriate	appropriate	JJ
19775	263	30	to	to	IN
19775	263	31	the	the	DT
19775	263	32	season	season	NN
19775	263	33	.	.	.
19775	264	1	G.	G.	NNP
19775	264	2	L.	L.	NNP
19775	264	3	COLBRON	COLBRON	NNP
19775	264	4	.	.	.
19775	265	1	CREAM	cream	NN
19775	265	2	SLAW	SLAW	NNP
19775	265	3	.	.	.
19775	266	1	Chop	chop	VB
19775	266	2	a	a	DT
19775	266	3	crisp	crisp	JJ
19775	266	4	head	head	NN
19775	266	5	of	of	IN
19775	266	6	cabbage	cabbage	NN
19775	266	7	fine	fine	NN
19775	266	8	,	,	,
19775	266	9	place	place	NN
19775	266	10	in	in	IN
19775	266	11	the	the	DT
19775	266	12	individual	individual	JJ
19775	266	13	dishes	dish	NNS
19775	266	14	in	in	IN
19775	266	15	which	which	WDT
19775	266	16	it	-PRON-	PRP
19775	266	17	is	be	VBZ
19775	266	18	to	to	TO
19775	266	19	be	be	VB
19775	266	20	served	serve	VBN
19775	266	21	;	;	:
19775	266	22	fill	fill	VB
19775	266	23	a	a	DT
19775	266	24	cup	cup	NN
19775	266	25	with	with	IN
19775	266	26	white	white	JJ
19775	266	27	sugar	sugar	NNP
19775	266	28	,	,	,
19775	266	29	moisten	moisten	VB
19775	266	30	it	-PRON-	PRP
19775	266	31	with	with	IN
19775	266	32	vinegar	vinegar	NN
19775	266	33	,	,	,
19775	266	34	add	add	VB
19775	266	35	a	a	DT
19775	266	36	cup	cup	NN
19775	266	37	of	of	IN
19775	266	38	sour	sour	JJ
19775	266	39	cream	cream	NN
19775	266	40	beaten	beat	VBN
19775	266	41	until	until	IN
19775	266	42	smooth	smooth	JJ
19775	266	43	,	,	,
19775	266	44	mix	mix	VBP
19775	266	45	thoroughly	thoroughly	RB
19775	266	46	,	,	,
19775	266	47	pour	pour	VB
19775	266	48	over	over	IN
19775	266	49	the	the	DT
19775	266	50	cabbage	cabbage	NN
19775	266	51	and	and	CC
19775	266	52	serve	serve	VB
19775	266	53	at	at	IN
19775	266	54	once	once	RB
19775	266	55	.	.	.
19775	267	1	CABBAGE	CABBAGE	NNP
19775	267	2	A	A	NNP
19775	267	3	LA	LA	NNP
19775	267	4	HOLLAND	HOLLAND	NNP
19775	267	5	.	.	.
19775	268	1	The	the	DT
19775	268	2	following	follow	VBG
19775	268	3	is	be	VBZ
19775	268	4	a	a	DT
19775	268	5	favorite	favorite	JJ
19775	268	6	dish	dish	NN
19775	268	7	in	in	IN
19775	268	8	Holland:--Put	Holland:--Put	NNP
19775	268	9	together	together	RB
19775	268	10	in	in	IN
19775	268	11	a	a	DT
19775	268	12	saucepan	saucepan	NN
19775	268	13	,	,	,
19775	268	14	either	either	CC
19775	268	15	porcelain	porcelain	NN
19775	268	16	or	or	CC
19775	268	17	a	a	DT
19775	268	18	perfect	perfect	JJ
19775	268	19	granite	granite	NN
19775	268	20	one	one	CD
19775	268	21	,	,	,
19775	268	22	a	a	DT
19775	268	23	small	small	JJ
19775	268	24	head	head	NN
19775	268	25	of	of	IN
19775	268	26	red	red	JJ
19775	268	27	cabbage	cabbage	NN
19775	268	28	shredded	shred	VBN
19775	268	29	,	,	,
19775	268	30	four	four	CD
19775	268	31	tart	tart	JJ
19775	268	32	apples	apple	NNS
19775	268	33	peeled	peel	VBN
19775	268	34	and	and	CC
19775	268	35	sliced	slice	VBN
19775	268	36	,	,	,
19775	268	37	one	one	CD
19775	268	38	large	large	JJ
19775	268	39	tablespoonful	tablespoonful	NN
19775	268	40	of	of	IN
19775	268	41	butter	butter	NN
19775	268	42	or	or	CC
19775	268	43	of	of	IN
19775	268	44	drippings	dripping	NNS
19775	268	45	,	,	,
19775	268	46	a	a	DT
19775	268	47	teaspoonful	teaspoonful	NN
19775	268	48	of	of	IN
19775	268	49	salt	salt	NN
19775	268	50	,	,	,
19775	268	51	a	a	DT
19775	268	52	half	half	NN
19775	268	53	teaspoonful	teaspoonful	JJ
19775	268	54	of	of	IN
19775	268	55	pepper	pepper	NN
19775	268	56	,	,	,
19775	268	57	and	and	CC
19775	268	58	a	a	DT
19775	268	59	little	little	JJ
19775	268	60	sprinkling	sprinkling	NN
19775	268	61	of	of	IN
19775	268	62	cheese	cheese	NN
19775	268	63	or	or	CC
19775	268	64	nutmeg	nutmeg	NN
19775	268	65	;	;	:
19775	268	66	stew	stew	VB
19775	268	67	over	over	IN
19775	268	68	a	a	DT
19775	268	69	slow	slow	JJ
19775	268	70	fire	fire	NN
19775	268	71	at	at	RB
19775	268	72	least	least	RBS
19775	268	73	three	three	CD
19775	268	74	hours	hour	NNS
19775	268	75	.	.	.
19775	269	1	Mix	mix	VB
19775	269	2	together	together	RB
19775	269	3	one	one	CD
19775	269	4	tablespoonful	tablespoonful	NN
19775	269	5	of	of	IN
19775	269	6	vinegar	vinegar	NN
19775	269	7	,	,	,
19775	269	8	a	a	DT
19775	269	9	little	little	JJ
19775	269	10	flour	flour	NN
19775	269	11	and	and	CC
19775	269	12	one	one	CD
19775	269	13	tablespoonful	tablespoonful	NN
19775	269	14	of	of	IN
19775	269	15	currant	currant	NN
19775	269	16	jelly	jelly	NN
19775	269	17	,	,	,
19775	269	18	just	just	RB
19775	269	19	before	before	IN
19775	269	20	taking	take	VBG
19775	269	21	from	from	IN
19775	269	22	the	the	DT
19775	269	23	fire	fire	NN
19775	269	24	add	add	VB
19775	269	25	this	this	DT
19775	269	26	mixture	mixture	NN
19775	269	27	to	to	IN
19775	269	28	the	the	DT
19775	269	29	cabbage	cabbage	NN
19775	269	30	,	,	,
19775	269	31	boil	boil	VB
19775	269	32	up	up	RP
19775	269	33	once	once	RB
19775	269	34	or	or	CC
19775	269	35	twice	twice	RB
19775	269	36	and	and	CC
19775	269	37	serve	serve	VB
19775	269	38	.	.	.
19775	270	1	RED	red	JJ
19775	270	2	CABBAGE	cabbage	NN
19775	270	3	PICKLE	pickle	NN
19775	270	4	.	.	.
19775	271	1	This	this	DT
19775	271	2	is	be	VBZ
19775	271	3	an	an	DT
19775	271	4	improvement	improvement	NN
19775	271	5	on	on	IN
19775	271	6	saur	saur	NN
19775	271	7	kraut	kraut	NN
19775	271	8	.	.	.
19775	272	1	Slice	slice	VB
19775	272	2	a	a	DT
19775	272	3	large	large	JJ
19775	272	4	red	red	JJ
19775	272	5	cabbage	cabbage	NN
19775	272	6	in	in	IN
19775	272	7	fine	fine	JJ
19775	272	8	shreds	shred	NNS
19775	272	9	,	,	,
19775	272	10	place	place	NN
19775	272	11	on	on	IN
19775	272	12	a	a	DT
19775	272	13	large	large	JJ
19775	272	14	platter	platter	NN
19775	272	15	and	and	CC
19775	272	16	sprinkle	sprinkle	VBP
19775	272	17	well	well	RB
19775	272	18	with	with	IN
19775	272	19	salt	salt	NN
19775	272	20	;	;	:
19775	272	21	allow	allow	VB
19775	272	22	it	-PRON-	PRP
19775	272	23	to	to	TO
19775	272	24	stand	stand	VB
19775	272	25	three	three	CD
19775	272	26	days	day	NNS
19775	272	27	and	and	CC
19775	272	28	then	then	RB
19775	272	29	drain	drain	VB
19775	272	30	.	.	.
19775	273	1	Heat	heat	VB
19775	273	2	enough	enough	JJ
19775	273	3	vinegar	vinegar	NN
19775	273	4	to	to	TO
19775	273	5	cover	cover	VB
19775	273	6	it	-PRON-	PRP
19775	273	7	nicely	nicely	RB
19775	273	8	,	,	,
19775	273	9	and	and	CC
19775	273	10	put	put	VBD
19775	273	11	in	in	RP
19775	273	12	one	one	CD
19775	273	13	ounce	ounce	NN
19775	273	14	of	of	IN
19775	273	15	whole	whole	JJ
19775	273	16	spices	spice	NNS
19775	273	17	,	,	,
19775	273	18	pepper	pepper	NN
19775	273	19	,	,	,
19775	273	20	cloves	clove	NNS
19775	273	21	,	,	,
19775	273	22	allspice	allspice	NN
19775	273	23	and	and	CC
19775	273	24	mace	mace	NN
19775	273	25	.	.	.
19775	274	1	Put	put	VB
19775	274	2	the	the	DT
19775	274	3	cabbage	cabbage	NN
19775	274	4	into	into	IN
19775	274	5	a	a	DT
19775	274	6	stone	stone	NN
19775	274	7	jar	jar	NN
19775	274	8	,	,	,
19775	274	9	pour	pour	VB
19775	274	10	the	the	DT
19775	274	11	boiling	boil	VBG
19775	274	12	vinegar	vinegar	NN
19775	274	13	upon	upon	IN
19775	274	14	it	-PRON-	PRP
19775	274	15	,	,	,
19775	274	16	cover	cover	VB
19775	274	17	and	and	CC
19775	274	18	let	let	VB
19775	274	19	stand	stand	VB
19775	274	20	three	three	CD
19775	274	21	days	day	NNS
19775	274	22	.	.	.
19775	275	1	CABBAGE	cabbage	NN
19775	275	2	PUDDING	pudding	NN
19775	275	3	.	.	.
19775	276	1	Chop	chop	VB
19775	276	2	up	up	RP
19775	276	3	small	small	JJ
19775	276	4	,	,	,
19775	276	5	enough	enough	JJ
19775	276	6	white	white	JJ
19775	276	7	cabbage	cabbage	NN
19775	276	8	to	to	TO
19775	276	9	fill	fill	VB
19775	276	10	a	a	DT
19775	276	11	large	large	JJ
19775	276	12	baking	baking	NN
19775	276	13	pan	pan	NN
19775	276	14	when	when	WRB
19775	276	15	done	do	VBN
19775	276	16	.	.	.
19775	277	1	Put	put	VB
19775	277	2	it	-PRON-	PRP
19775	277	3	in	in	IN
19775	277	4	a	a	DT
19775	277	5	pot	pot	NN
19775	277	6	of	of	IN
19775	277	7	boiling	boil	VBG
19775	277	8	water	water	NN
19775	277	9	that	that	WDT
19775	277	10	has	have	VBZ
19775	277	11	been	be	VBN
19775	277	12	salted	salt	VBN
19775	277	13	,	,	,
19775	277	14	let	let	VB
19775	277	15	it	-PRON-	PRP
19775	277	16	boil	boil	VB
19775	277	17	until	until	IN
19775	277	18	tender	tender	NN
19775	277	19	,	,	,
19775	277	20	then	then	RB
19775	277	21	drain	drain	VB
19775	277	22	thoroughly	thoroughly	RB
19775	277	23	in	in	IN
19775	277	24	a	a	DT
19775	277	25	colander	colander	NN
19775	277	26	.	.	.
19775	278	1	In	in	IN
19775	278	2	two	two	CD
19775	278	3	quarts	quart	NNS
19775	278	4	of	of	IN
19775	278	5	the	the	DT
19775	278	6	cabbage	cabbage	NN
19775	278	7	stir	stir	NN
19775	278	8	half	half	PDT
19775	278	9	a	a	DT
19775	278	10	pound	pound	NN
19775	278	11	of	of	IN
19775	278	12	butter	butter	NN
19775	278	13	,	,	,
19775	278	14	salt	salt	NN
19775	278	15	and	and	CC
19775	278	16	pepper	pepper	NN
19775	278	17	to	to	TO
19775	278	18	taste	taste	NN
19775	278	19	,	,	,
19775	278	20	one	one	CD
19775	278	21	pint	pint	NN
19775	278	22	of	of	IN
19775	278	23	sweet	sweet	JJ
19775	278	24	cream	cream	NN
19775	278	25	and	and	CC
19775	278	26	four	four	CD
19775	278	27	eggs	egg	NNS
19775	278	28	beaten	beat	VBN
19775	278	29	separately	separately	RB
19775	278	30	.	.	.
19775	279	1	Add	add	VB
19775	279	2	also	also	RB
19775	279	3	,	,	,
19775	279	4	a	a	DT
19775	279	5	pinch	pinch	NN
19775	279	6	of	of	IN
19775	279	7	cayenne	cayenne	NN
19775	279	8	pepper	pepper	NN
19775	279	9	;	;	:
19775	279	10	put	put	VBN
19775	279	11	in	in	IN
19775	279	12	a	a	DT
19775	279	13	pan	pan	NN
19775	279	14	and	and	CC
19775	279	15	bake	bake	VB
19775	279	16	for	for	IN
19775	279	17	half	half	PDT
19775	279	18	an	an	DT
19775	279	19	hour	hour	NN
19775	279	20	.	.	.
19775	280	1	PURITAN	PURITAN	NNP
19775	280	2	CABBAGE	CABBAGE	NNP
19775	280	3	.	.	.
19775	281	1	Take	take	VB
19775	281	2	half	half	NN
19775	281	3	of	of	IN
19775	281	4	a	a	DT
19775	281	5	small	small	JJ
19775	281	6	very	very	RB
19775	281	7	solid	solid	JJ
19775	281	8	head	head	NN
19775	281	9	of	of	IN
19775	281	10	white	white	JJ
19775	281	11	cabbage	cabbage	NN
19775	281	12	,	,	,
19775	281	13	cut	cut	VBN
19775	281	14	into	into	IN
19775	281	15	eighths	eighth	NNS
19775	281	16	,	,	,
19775	281	17	from	from	IN
19775	281	18	top	top	NN
19775	281	19	to	to	TO
19775	281	20	stem	stem	VB
19775	281	21	,	,	,
19775	281	22	without	without	IN
19775	281	23	cutting	cut	VBG
19775	281	24	quite	quite	RB
19775	281	25	through	through	IN
19775	281	26	the	the	DT
19775	281	27	stem	stem	NN
19775	281	28	so	so	IN
19775	281	29	that	that	IN
19775	281	30	it	-PRON-	PRP
19775	281	31	does	do	VBZ
19775	281	32	not	not	RB
19775	281	33	fall	fall	VB
19775	281	34	into	into	IN
19775	281	35	pieces	piece	NNS
19775	281	36	;	;	:
19775	281	37	cover	cover	VB
19775	281	38	with	with	IN
19775	281	39	cold	cold	JJ
19775	281	40	water	water	NN
19775	281	41	for	for	IN
19775	281	42	one	one	CD
19775	281	43	hour	hour	NN
19775	281	44	;	;	:
19775	281	45	then	then	RB
19775	281	46	immerse	immerse	VB
19775	281	47	it	-PRON-	PRP
19775	281	48	in	in	IN
19775	281	49	a	a	DT
19775	281	50	porcelain	porcelain	NN
19775	281	51	kettle	kettle	NN
19775	281	52	of	of	IN
19775	281	53	rapidly	rapidly	RB
19775	281	54	boiling	boil	VBG
19775	281	55	water	water	NN
19775	281	56	,	,	,
19775	281	57	into	into	IN
19775	281	58	which	which	WDT
19775	281	59	has	have	VBZ
19775	281	60	been	be	VBN
19775	281	61	dropped	drop	VBN
19775	281	62	a	a	DT
19775	281	63	teaspoonful	teaspoonful	NN
19775	281	64	of	of	IN
19775	281	65	salt	salt	NN
19775	281	66	and	and	CC
19775	281	67	soda	soda	VB
19775	281	68	the	the	DT
19775	281	69	size	size	NN
19775	281	70	of	of	IN
19775	281	71	a	a	DT
19775	281	72	pea	pea	NN
19775	281	73	.	.	.
19775	282	1	Cover	cover	VB
19775	282	2	the	the	DT
19775	282	3	vessel	vessel	NN
19775	282	4	well	well	RB
19775	282	5	and	and	CC
19775	282	6	continue	continue	VB
19775	282	7	boiling	boil	VBG
19775	282	8	for	for	IN
19775	282	9	five	five	CD
19775	282	10	minutes	minute	NNS
19775	282	11	;	;	:
19775	282	12	drain	drain	VBP
19775	282	13	,	,	,
19775	282	14	cover	cover	VBP
19775	282	15	again	again	RB
19775	282	16	with	with	IN
19775	282	17	fresh	fresh	JJ
19775	282	18	boiling	boiling	NN
19775	282	19	water	water	NN
19775	282	20	and	and	CC
19775	282	21	let	let	VB
19775	282	22	boil	boil	VB
19775	282	23	for	for	IN
19775	282	24	eight	eight	CD
19775	282	25	or	or	CC
19775	282	26	ten	ten	CD
19775	282	27	minutes	minute	NNS
19775	282	28	longer	long	RBR
19775	282	29	.	.	.
19775	283	1	Take	take	VB
19775	283	2	out	out	IN
19775	283	3	of	of	IN
19775	283	4	water	water	NN
19775	283	5	,	,	,
19775	283	6	draining	drain	VBG
19775	283	7	,	,	,
19775	283	8	flat	flat	JJ
19775	283	9	side	side	NN
19775	283	10	down	down	RB
19775	283	11	,	,	,
19775	283	12	on	on	IN
19775	283	13	a	a	DT
19775	283	14	hot	hot	JJ
19775	283	15	platter	platter	NN
19775	283	16	for	for	IN
19775	283	17	a	a	DT
19775	283	18	moment	moment	NN
19775	283	19	.	.	.
19775	284	1	Then	then	RB
19775	284	2	turn	turn	VB
19775	284	3	right	right	JJ
19775	284	4	side	side	NN
19775	284	5	up	up	RB
19775	284	6	,	,	,
19775	284	7	allowing	allow	VBG
19775	284	8	the	the	DT
19775	284	9	slices	slice	NNS
19775	284	10	to	to	TO
19775	284	11	spread	spread	VB
19775	284	12	apart	apart	RB
19775	284	13	a	a	DT
19775	284	14	little	little	JJ
19775	284	15	,	,	,
19775	284	16	and	and	CC
19775	284	17	drop	drop	VB
19775	284	18	slowly	slowly	RB
19775	284	19	over	over	IN
19775	284	20	it	-PRON-	PRP
19775	284	21	the	the	DT
19775	284	22	following	follow	VBG
19775	284	23	sauce	sauce	NN
19775	284	24	:	:	:
19775	284	25	One	one	CD
19775	284	26	tablespoon	tablespoon	NN
19775	284	27	butter	butter	NN
19775	284	28	and	and	CC
19775	284	29	two	two	CD
19775	284	30	tablespoons	tablespoon	NNS
19775	284	31	sweet	sweet	JJ
19775	284	32	cream	cream	NN
19775	284	33	,	,	,
19775	284	34	melted	melt	VBN
19775	284	35	together	together	RB
19775	284	36	.	.	.
19775	285	1	Select	select	VB
19775	285	2	and	and	CC
19775	285	3	have	have	VB
19775	285	4	ready	ready	JJ
19775	285	5	to	to	TO
19775	285	6	use	use	VB
19775	285	7	at	at	IN
19775	285	8	once	once	RB
19775	285	9	,	,	,
19775	285	10	eighteen	eighteen	CD
19775	285	11	or	or	CC
19775	285	12	twenty	twenty	CD
19775	285	13	plump	plump	JJ
19775	285	14	,	,	,
19775	285	15	good	good	JJ
19775	285	16	sized	sized	JJ
19775	285	17	oysters	oyster	NNS
19775	285	18	,	,	,
19775	285	19	dried	dry	VBN
19775	285	20	on	on	IN
19775	285	21	a	a	DT
19775	285	22	towel	towel	NN
19775	285	23	.	.	.
19775	286	1	Take	take	VB
19775	286	2	a	a	DT
19775	286	3	double	double	JJ
19775	286	4	-	-	HYPH
19775	286	5	wire	wire	NN
19775	286	6	gridiron	gridiron	NN
19775	286	7	and	and	CC
19775	286	8	butter	butter	VB
19775	286	9	it	-PRON-	PRP
19775	286	10	well	well	RB
19775	286	11	;	;	:
19775	286	12	spread	spread	VB
19775	286	13	the	the	DT
19775	286	14	oysters	oyster	NNS
19775	286	15	carefully	carefully	RB
19775	286	16	on	on	IN
19775	286	17	one	one	CD
19775	286	18	side	side	NN
19775	286	19	of	of	IN
19775	286	20	the	the	DT
19775	286	21	gridiron	gridiron	NN
19775	286	22	and	and	CC
19775	286	23	fold	fold	VB
19775	286	24	the	the	DT
19775	286	25	other	other	JJ
19775	286	26	side	side	NN
19775	286	27	down	down	RB
19775	286	28	over	over	IN
19775	286	29	them	-PRON-	PRP
19775	286	30	.	.	.
19775	287	1	Have	have	VB
19775	287	2	a	a	DT
19775	287	3	clear	clear	JJ
19775	287	4	fire	fire	NN
19775	287	5	and	and	CC
19775	287	6	broil	broil	VB
19775	287	7	them	-PRON-	PRP
19775	287	8	quickly	quickly	RB
19775	287	9	,	,	,
19775	287	10	first	first	RB
19775	287	11	one	one	CD
19775	287	12	side	side	NN
19775	287	13	,	,	,
19775	287	14	then	then	RB
19775	287	15	the	the	DT
19775	287	16	other	other	JJ
19775	287	17	,	,	,
19775	287	18	turning	turn	VBG
19775	287	19	iron	iron	NN
19775	287	20	but	but	CC
19775	287	21	once	once	RB
19775	287	22	.	.	.
19775	288	1	Dot	dot	VB
19775	288	2	them	-PRON-	PRP
19775	288	3	over	over	IN
19775	288	4	the	the	DT
19775	288	5	hot	hot	JJ
19775	288	6	cabbage	cabbage	NN
19775	288	7	,	,	,
19775	288	8	giving	give	VBG
19775	288	9	all	all	DT
19775	288	10	a	a	DT
19775	288	11	faint	faint	JJ
19775	288	12	dust	dust	NN
19775	288	13	of	of	IN
19775	288	14	curry	curry	NN
19775	288	15	powder	powder	NN
19775	288	16	and	and	CC
19775	288	17	two	two	CD
19775	288	18	or	or	CC
19775	288	19	three	three	CD
19775	288	20	dashes	dash	NNS
19775	288	21	of	of	IN
19775	288	22	white	white	JJ
19775	288	23	pepper	pepper	NN
19775	288	24	.	.	.
19775	289	1	This	this	DT
19775	289	2	is	be	VBZ
19775	289	3	a	a	DT
19775	289	4	most	most	RBS
19775	289	5	dainty	dainty	NN
19775	289	6	and	and	CC
19775	289	7	delicious	delicious	JJ
19775	289	8	dish	dish	NN
19775	289	9	.	.	.
19775	290	1	CHICAGO	CHICAGO	NNP
19775	290	2	RECORD	RECORD	NNP
19775	290	3	.	.	.
19775	291	1	CABBAGE	CABBAGE	NNP
19775	291	2	SALAD	SALAD	NNP
19775	291	3	.	.	.
19775	292	1	This	this	DT
19775	292	2	salad	salad	NN
19775	292	3	requires	require	VBZ
19775	292	4	about	about	IN
19775	292	5	a	a	DT
19775	292	6	pint	pint	NN
19775	292	7	and	and	CC
19775	292	8	a	a	DT
19775	292	9	half	half	NN
19775	292	10	of	of	IN
19775	292	11	chopped	chopped	JJ
19775	292	12	cabbage	cabbage	NN
19775	292	13	.	.	.
19775	293	1	The	the	DT
19775	293	2	cabbage	cabbage	NN
19775	293	3	should	should	MD
19775	293	4	have	have	VB
19775	293	5	the	the	DT
19775	293	6	loose	loose	JJ
19775	293	7	leaves	leave	NNS
19775	293	8	removed	remove	VBN
19775	293	9	,	,	,
19775	293	10	the	the	DT
19775	293	11	stem	stem	NN
19775	293	12	cut	cut	VBD
19775	293	13	out	out	RP
19775	293	14	,	,	,
19775	293	15	and	and	CC
19775	293	16	then	then	RB
19775	293	17	be	be	VB
19775	293	18	laid	lay	VBN
19775	293	19	in	in	IN
19775	293	20	cold	cold	JJ
19775	293	21	water	water	NN
19775	293	22	twelve	twelve	CD
19775	293	23	hours	hour	NNS
19775	293	24	.	.	.
19775	294	1	Chop	chop	NN
19775	294	2	rather	rather	RB
19775	294	3	fine	fine	RB
19775	294	4	,	,	,
19775	294	5	pour	pour	VBP
19775	294	6	over	over	RP
19775	294	7	and	and	CC
19775	294	8	mix	mix	VB
19775	294	9	with	with	IN
19775	294	10	it	-PRON-	PRP
19775	294	11	a	a	DT
19775	294	12	boiled	boil	VBN
19775	294	13	dressing	dressing	NN
19775	294	14	.	.	.
19775	295	1	Heat	heat	NN
19775	295	2	three	three	CD
19775	295	3	-	-	HYPH
19775	295	4	quarters	quarter	NNS
19775	295	5	of	of	IN
19775	295	6	a	a	DT
19775	295	7	cup	cup	NN
19775	295	8	of	of	IN
19775	295	9	milk	milk	NN
19775	295	10	and	and	CC
19775	295	11	beat	beat	VBD
19775	295	12	two	two	CD
19775	295	13	egg	egg	NN
19775	295	14	yolks	yolk	NNS
19775	295	15	with	with	IN
19775	295	16	a	a	DT
19775	295	17	fork	fork	NN
19775	295	18	.	.	.
19775	296	1	Mix	mix	VB
19775	296	2	with	with	IN
19775	296	3	the	the	DT
19775	296	4	egg	egg	NN
19775	296	5	a	a	DT
19775	296	6	half	half	NN
19775	296	7	-	-	HYPH
19775	296	8	teaspoonful	teaspoonful	JJ
19775	296	9	of	of	IN
19775	296	10	mustard	mustard	NN
19775	296	11	,	,	,
19775	296	12	one	one	CD
19775	296	13	half	half	NN
19775	296	14	-	-	HYPH
19775	296	15	teaspoonful	teaspoonful	JJ
19775	296	16	of	of	IN
19775	296	17	salt	salt	NN
19775	296	18	,	,	,
19775	296	19	a	a	DT
19775	296	20	teaspoonful	teaspoonful	NN
19775	296	21	of	of	IN
19775	296	22	granulated	granulate	VBN
19775	296	23	gelatine	gelatine	NN
19775	296	24	that	that	WDT
19775	296	25	has	have	VBZ
19775	296	26	been	be	VBN
19775	296	27	softened	soften	VBN
19775	296	28	in	in	IN
19775	296	29	a	a	DT
19775	296	30	little	little	JJ
19775	296	31	cold	cold	JJ
19775	296	32	water	water	NN
19775	296	33	,	,	,
19775	296	34	a	a	DT
19775	296	35	teaspoonful	teaspoonful	NN
19775	296	36	of	of	IN
19775	296	37	sugar	sugar	NN
19775	296	38	and	and	CC
19775	296	39	a	a	DT
19775	296	40	few	few	JJ
19775	296	41	grains	grain	NNS
19775	296	42	of	of	IN
19775	296	43	cayenne	cayenne	NNS
19775	296	44	.	.	.
19775	297	1	Cook	cook	VB
19775	297	2	a	a	DT
19775	297	3	tablespoonful	tablespoonful	NN
19775	297	4	of	of	IN
19775	297	5	butter	butter	NN
19775	297	6	and	and	CC
19775	297	7	flour	flour	NN
19775	297	8	together	together	RB
19775	297	9	and	and	CC
19775	297	10	add	add	VB
19775	297	11	half	half	PDT
19775	297	12	a	a	DT
19775	297	13	cup	cup	NN
19775	297	14	of	of	IN
19775	297	15	vinegar	vinegar	NN
19775	297	16	.	.	.
19775	298	1	Now	now	RB
19775	298	2	cook	cook	VB
19775	298	3	the	the	DT
19775	298	4	milk	milk	NN
19775	298	5	and	and	CC
19775	298	6	egg	egg	NN
19775	298	7	mixture	mixture	NN
19775	298	8	together	together	RB
19775	298	9	like	like	IN
19775	298	10	a	a	DT
19775	298	11	soft	soft	JJ
19775	298	12	custard	custard	NN
19775	298	13	and	and	CC
19775	298	14	combine	combine	VB
19775	298	15	with	with	IN
19775	298	16	the	the	DT
19775	298	17	other	other	JJ
19775	298	18	part	part	NN
19775	298	19	.	.	.
19775	299	1	This	this	DT
19775	299	2	dressing	dressing	NN
19775	299	3	,	,	,
19775	299	4	if	if	IN
19775	299	5	sealed	seal	VBN
19775	299	6	tight	tight	NN
19775	299	7	,	,	,
19775	299	8	will	will	MD
19775	299	9	keep	keep	VB
19775	299	10	a	a	DT
19775	299	11	long	long	JJ
19775	299	12	time	time	NN
19775	299	13	.	.	.
19775	300	1	When	when	WRB
19775	300	2	the	the	DT
19775	300	3	cabbage	cabbage	NN
19775	300	4	and	and	CC
19775	300	5	dressing	dressing	NN
19775	300	6	are	be	VBP
19775	300	7	mixed	mixed	JJ
19775	300	8	,	,	,
19775	300	9	fill	fill	VB
19775	300	10	little	little	JJ
19775	300	11	individual	individual	JJ
19775	300	12	molds	mold	NNS
19775	300	13	and	and	CC
19775	300	14	set	set	VBD
19775	300	15	away	away	RB
19775	300	16	to	to	IN
19775	300	17	cool	cool	JJ
19775	300	18	.	.	.
19775	301	1	After	after	IN
19775	301	2	-	-	HYPH
19775	301	3	dinner	dinner	NN
19775	301	4	coffee	coffee	NN
19775	301	5	cups	cup	NNS
19775	301	6	,	,	,
19775	301	7	wet	wet	JJ
19775	301	8	in	in	IN
19775	301	9	cold	cold	JJ
19775	301	10	water	water	NN
19775	301	11	,	,	,
19775	301	12	make	make	VB
19775	301	13	good	good	JJ
19775	301	14	molds	mold	NNS
19775	301	15	.	.	.
19775	302	1	Bits	bit	NNS
19775	302	2	of	of	IN
19775	302	3	red	red	JJ
19775	302	4	beet	beet	NN
19775	302	5	or	or	CC
19775	302	6	half	half	PDT
19775	302	7	an	an	DT
19775	302	8	olive	olive	NN
19775	302	9	put	put	VBN
19775	302	10	in	in	IN
19775	302	11	the	the	DT
19775	302	12	bottom	bottom	NN
19775	302	13	of	of	IN
19775	302	14	the	the	DT
19775	302	15	mold	mold	NN
19775	302	16	before	before	IN
19775	302	17	the	the	DT
19775	302	18	cabbage	cabbage	NN
19775	302	19	is	be	VBZ
19775	302	20	put	put	VBN
19775	302	21	in	in	RP
19775	302	22	will	will	MD
19775	302	23	make	make	VB
19775	302	24	a	a	DT
19775	302	25	pretty	pretty	JJ
19775	302	26	garnish	garnish	NN
19775	302	27	when	when	WRB
19775	302	28	the	the	DT
19775	302	29	salad	salad	NN
19775	302	30	is	be	VBZ
19775	302	31	turned	turn	VBN
19775	302	32	out	out	RP
19775	302	33	.	.	.
19775	303	1	CHICAGO	CHICAGO	NNP
19775	303	2	RECORD	RECORD	NNP
19775	303	3	.	.	.
19775	304	1	SOUR	sour	JJ
19775	304	2	CABBAGE	CABBAGE	NNP
19775	304	3	.	.	.
19775	305	1	Beat	beat	VB
19775	305	2	one	one	CD
19775	305	3	half	half	JJ
19775	305	4	-	-	HYPH
19775	305	5	cupful	cupful	JJ
19775	305	6	of	of	IN
19775	305	7	sour	sour	JJ
19775	305	8	cream	cream	NN
19775	305	9	until	until	IN
19775	305	10	smooth	smooth	JJ
19775	305	11	,	,	,
19775	305	12	add	add	VB
19775	305	13	three	three	CD
19775	305	14	tablespoonfuls	tablespoonful	NNS
19775	305	15	of	of	IN
19775	305	16	vinegar	vinegar	NN
19775	305	17	,	,	,
19775	305	18	and	and	CC
19775	305	19	one	one	CD
19775	305	20	beaten	beat	VBN
19775	305	21	egg	egg	NN
19775	305	22	,	,	,
19775	305	23	pour	pour	VBP
19775	305	24	over	over	IN
19775	305	25	chopped	chop	VBN
19775	305	26	cabbage	cabbage	NN
19775	305	27	raw	raw	JJ
19775	305	28	or	or	CC
19775	305	29	boiled	boil	VBN
19775	305	30	,	,	,
19775	305	31	and	and	CC
19775	305	32	mix	mix	VB
19775	305	33	thoroughly	thoroughly	RB
19775	305	34	.	.	.
19775	306	1	Serve	serve	VB
19775	306	2	on	on	IN
19775	306	3	lettuce	lettuce	NN
19775	306	4	.	.	.
19775	307	1	STUFFED	stuffed	NN
19775	307	2	CABBAGE	CABBAGE	NNP
19775	307	3	.	.	.
19775	308	1	Use	use	VB
19775	308	2	a	a	DT
19775	308	3	savoy	savoy	JJ
19775	308	4	cabbage	cabbage	NN
19775	308	5	,	,	,
19775	308	6	open	open	VB
19775	308	7	up	up	RP
19775	308	8	the	the	DT
19775	308	9	leaves	leave	NNS
19775	308	10	and	and	CC
19775	308	11	wash	wash	VB
19775	308	12	thoroughly	thoroughly	RB
19775	308	13	in	in	IN
19775	308	14	cold	cold	JJ
19775	308	15	water	water	NN
19775	308	16	,	,	,
19775	308	17	put	put	VBN
19775	308	18	in	in	RB
19775	308	19	salted	salted	JJ
19775	308	20	boiling	boiling	NN
19775	308	21	water	water	NN
19775	308	22	and	and	CC
19775	308	23	boil	boil	VB
19775	308	24	five	five	CD
19775	308	25	minutes	minute	NNS
19775	308	26	,	,	,
19775	308	27	then	then	RB
19775	308	28	take	take	VB
19775	308	29	out	out	RP
19775	308	30	without	without	IN
19775	308	31	breaking	breaking	NN
19775	308	32	,	,	,
19775	308	33	and	and	CC
19775	308	34	put	put	VBN
19775	308	35	in	in	RP
19775	308	36	cold	cold	JJ
19775	308	37	water	water	NN
19775	308	38	.	.	.
19775	309	1	Make	make	VB
19775	309	2	a	a	DT
19775	309	3	stuffing	stuffing	NN
19775	309	4	of	of	IN
19775	309	5	sausage	sausage	NN
19775	309	6	meat	meat	NN
19775	309	7	,	,	,
19775	309	8	and	and	CC
19775	309	9	bread	bread	NN
19775	309	10	crumbs	crumb	NNS
19775	309	11	which	which	WDT
19775	309	12	have	have	VBP
19775	309	13	been	be	VBN
19775	309	14	moistened	moisten	VBN
19775	309	15	and	and	CC
19775	309	16	squeezed	squeeze	VBN
19775	309	17	.	.	.
19775	310	1	To	to	IN
19775	310	2	a	a	DT
19775	310	3	half	half	JJ
19775	310	4	pound	pound	NN
19775	310	5	of	of	IN
19775	310	6	sausage	sausage	NN
19775	310	7	allow	allow	VB
19775	310	8	one	one	CD
19775	310	9	egg	egg	NN
19775	310	10	,	,	,
19775	310	11	two	two	CD
19775	310	12	tablespoonfuls	tablespoonful	NNS
19775	310	13	of	of	IN
19775	310	14	minced	mince	VBN
19775	310	15	onion	onion	NN
19775	310	16	browned	brown	VBN
19775	310	17	in	in	IN
19775	310	18	butter	butter	NN
19775	310	19	,	,	,
19775	310	20	a	a	DT
19775	310	21	pinch	pinch	NN
19775	310	22	of	of	IN
19775	310	23	parsley	parsley	NN
19775	310	24	and	and	CC
19775	310	25	four	four	CD
19775	310	26	tablespoonfuls	tablespoonful	NNS
19775	310	27	of	of	IN
19775	310	28	minced	mince	VBN
19775	310	29	cooked	cooked	JJ
19775	310	30	ham	ham	NNP
19775	310	31	.	.	.
19775	311	1	Drain	drain	VB
19775	311	2	,	,	,
19775	311	3	and	and	CC
19775	311	4	open	open	VB
19775	311	5	up	up	RP
19775	311	6	the	the	DT
19775	311	7	cabbage	cabbage	NN
19775	311	8	to	to	IN
19775	311	9	the	the	DT
19775	311	10	center	center	NN
19775	311	11	,	,	,
19775	311	12	between	between	IN
19775	311	13	the	the	DT
19775	311	14	leaves	leave	NNS
19775	311	15	put	put	VBN
19775	311	16	in	in	RP
19775	311	17	a	a	DT
19775	311	18	half	half	NN
19775	311	19	teaspoonful	teaspoonful	JJ
19775	311	20	of	of	IN
19775	311	21	the	the	DT
19775	311	22	stuffing	stuffing	NN
19775	311	23	,	,	,
19775	311	24	fold	fold	VB
19775	311	25	over	over	RB
19775	311	26	two	two	CD
19775	311	27	or	or	CC
19775	311	28	three	three	CD
19775	311	29	leaves	leave	NNS
19775	311	30	,	,	,
19775	311	31	put	put	VBN
19775	311	32	in	in	RP
19775	311	33	again	again	RB
19775	311	34	and	and	CC
19775	311	35	so	so	RB
19775	311	36	continue	continue	VB
19775	311	37	until	until	IN
19775	311	38	the	the	DT
19775	311	39	cabbage	cabbage	NN
19775	311	40	is	be	VBZ
19775	311	41	filled	fill	VBN
19775	311	42	.	.	.
19775	312	1	When	when	WRB
19775	312	2	finished	finish	VBN
19775	312	3	press	press	VB
19775	312	4	it	-PRON-	PRP
19775	312	5	as	as	RB
19775	312	6	firmly	firmly	RB
19775	312	7	as	as	IN
19775	312	8	the	the	DT
19775	312	9	case	case	NN
19775	312	10	will	will	MD
19775	312	11	allow	allow	VB
19775	312	12	,	,	,
19775	312	13	tie	tie	VB
19775	312	14	up	up	RP
19775	312	15	in	in	IN
19775	312	16	a	a	DT
19775	312	17	piece	piece	NN
19775	312	18	of	of	IN
19775	312	19	cheese	cheese	NN
19775	312	20	cloth	cloth	NN
19775	312	21	and	and	CC
19775	312	22	put	put	VBD
19775	312	23	into	into	IN
19775	312	24	boiling	boiling	NN
19775	312	25	water	water	NN
19775	312	26	;	;	:
19775	312	27	boil	boil	VB
19775	312	28	two	two	CD
19775	312	29	hours	hour	NNS
19775	312	30	.	.	.
19775	313	1	Serve	serve	VB
19775	313	2	the	the	DT
19775	313	3	cabbage	cabbage	NN
19775	313	4	in	in	IN
19775	313	5	a	a	DT
19775	313	6	deep	deep	JJ
19775	313	7	dish	dish	NN
19775	313	8	and	and	CC
19775	313	9	pour	pour	VB
19775	313	10	over	over	IN
19775	313	11	a	a	DT
19775	313	12	cream	cream	NN
19775	313	13	sauce	sauce	NN
19775	313	14	.	.	.
19775	314	1	TURKISH	TURKISH	NNP
19775	314	2	CABBAGE	cabbage	NN
19775	314	3	.	.	.
19775	315	1	Prepare	prepare	VB
19775	315	2	the	the	DT
19775	315	3	cabbage	cabbage	NN
19775	315	4	as	as	IN
19775	315	5	above	above	RB
19775	315	6	for	for	IN
19775	315	7	stuffing	stuffing	NN
19775	315	8	,	,	,
19775	315	9	then	then	RB
19775	315	10	cut	cut	VB
19775	315	11	out	out	RP
19775	315	12	the	the	DT
19775	315	13	stalk	stalk	NN
19775	315	14	carefully	carefully	RB
19775	315	15	.	.	.
19775	316	1	Cut	cut	VB
19775	316	2	each	each	DT
19775	316	3	leaf	leaf	NN
19775	316	4	in	in	IN
19775	316	5	pieces	piece	NNS
19775	316	6	about	about	IN
19775	316	7	three	three	CD
19775	316	8	inches	inch	NNS
19775	316	9	square	square	JJ
19775	316	10	and	and	CC
19775	316	11	fold	fold	VB
19775	316	12	into	into	IN
19775	316	13	it	-PRON-	PRP
19775	316	14	a	a	DT
19775	316	15	forcemeat	forcemeat	NN
19775	316	16	of	of	IN
19775	316	17	some	some	DT
19775	316	18	sort	sort	NN
19775	316	19	,	,	,
19775	316	20	or	or	CC
19775	316	21	a	a	DT
19775	316	22	highly	highly	RB
19775	316	23	seasoned	seasoned	JJ
19775	316	24	vegetable	vegetable	NN
19775	316	25	dressing	dressing	NN
19775	316	26	.	.	.
19775	317	1	These	these	DT
19775	317	2	little	little	JJ
19775	317	3	rolls	roll	NNS
19775	317	4	are	be	VBP
19775	317	5	arranged	arrange	VBN
19775	317	6	in	in	IN
19775	317	7	layers	layer	NNS
19775	317	8	in	in	IN
19775	317	9	a	a	DT
19775	317	10	saucepan	saucepan	NN
19775	317	11	and	and	CC
19775	317	12	are	be	VBP
19775	317	13	held	hold	VBN
19775	317	14	in	in	IN
19775	317	15	place	place	NN
19775	317	16	by	by	IN
19775	317	17	the	the	DT
19775	317	18	weight	weight	NN
19775	317	19	of	of	IN
19775	317	20	a	a	DT
19775	317	21	heavy	heavy	JJ
19775	317	22	plate	plate	NN
19775	317	23	;	;	:
19775	317	24	a	a	DT
19775	317	25	broth	broth	NN
19775	317	26	is	be	VBZ
19775	317	27	then	then	RB
19775	317	28	turned	turn	VBN
19775	317	29	over	over	RP
19775	317	30	them	-PRON-	PRP
19775	317	31	and	and	CC
19775	317	32	they	-PRON-	PRP
19775	317	33	are	be	VBP
19775	317	34	boiled	boil	VBN
19775	317	35	half	half	PDT
19775	317	36	an	an	DT
19775	317	37	hour	hour	NN
19775	317	38	over	over	IN
19775	317	39	a	a	DT
19775	317	40	moderate	moderate	JJ
19775	317	41	fire	fire	NN
19775	317	42	.	.	.
19775	318	1	Serve	serve	VB
19775	318	2	in	in	IN
19775	318	3	a	a	DT
19775	318	4	hot	hot	JJ
19775	318	5	deep	deep	JJ
19775	318	6	dish	dish	NN
19775	318	7	and	and	CC
19775	318	8	pour	pour	VB
19775	318	9	over	over	IN
19775	318	10	a	a	DT
19775	318	11	good	good	JJ
19775	318	12	sauce	sauce	NN
19775	318	13	made	make	VBN
19775	318	14	from	from	IN
19775	318	15	the	the	DT
19775	318	16	broth	broth	NN
19775	318	17	in	in	IN
19775	318	18	which	which	WDT
19775	318	19	they	-PRON-	PRP
19775	318	20	were	be	VBD
19775	318	21	cooked	cook	VBN
19775	318	22	.	.	.
19775	319	1	CARROTS	CARROTS	NNP
19775	319	2	A	a	DT
19775	319	3	LA	LA	NNP
19775	319	4	CREME	CREME	NNP
19775	319	5	.	.	.
19775	320	1	[	[	-LRB-
19775	320	2	Illustration	illustration	NN
19775	320	3	]	]	-RRB-
19775	320	4	Take	take	VB
19775	320	5	a	a	DT
19775	320	6	large	large	JJ
19775	320	7	bunch	bunch	NN
19775	320	8	of	of	IN
19775	320	9	very	very	RB
19775	320	10	small	small	JJ
19775	320	11	new	new	JJ
19775	320	12	carrots	carrot	NNS
19775	320	13	,	,	,
19775	320	14	scrape	scrape	VBP
19775	320	15	them	-PRON-	PRP
19775	320	16	,	,	,
19775	320	17	tie	tie	VB
19775	320	18	them	-PRON-	PRP
19775	320	19	loosely	loosely	RB
19775	320	20	in	in	IN
19775	320	21	a	a	DT
19775	320	22	piece	piece	NN
19775	320	23	of	of	IN
19775	320	24	coarse	coarse	JJ
19775	320	25	muslin	muslin	NN
19775	320	26	and	and	CC
19775	320	27	put	put	VBD
19775	320	28	into	into	IN
19775	320	29	a	a	DT
19775	320	30	saucepan	saucepan	NN
19775	320	31	almost	almost	RB
19775	320	32	full	full	JJ
19775	320	33	of	of	IN
19775	320	34	boiling	boil	VBG
19775	320	35	water	water	NN
19775	320	36	,	,	,
19775	320	37	to	to	TO
19775	320	38	which	which	WDT
19775	320	39	has	have	VBZ
19775	320	40	been	be	VBN
19775	320	41	added	add	VBN
19775	320	42	a	a	DT
19775	320	43	small	small	JJ
19775	320	44	lump	lump	NN
19775	320	45	of	of	IN
19775	320	46	beef	beef	NN
19775	320	47	drippings	dripping	NNS
19775	320	48	and	and	CC
19775	320	49	two	two	CD
19775	320	50	ounces	ounce	NNS
19775	320	51	of	of	IN
19775	320	52	salt	salt	NN
19775	320	53	.	.	.
19775	321	1	In	in	IN
19775	321	2	about	about	RB
19775	321	3	twenty	twenty	CD
19775	321	4	minutes	minute	NNS
19775	321	5	they	-PRON-	PRP
19775	321	6	will	will	MD
19775	321	7	be	be	VB
19775	321	8	tender	tender	JJ
19775	321	9	,	,	,
19775	321	10	when	when	WRB
19775	321	11	remove	remove	VB
19775	321	12	from	from	IN
19775	321	13	the	the	DT
19775	321	14	hot	hot	JJ
19775	321	15	water	water	NN
19775	321	16	and	and	CC
19775	321	17	plunge	plunge	NN
19775	321	18	for	for	IN
19775	321	19	a	a	DT
19775	321	20	moment	moment	NN
19775	321	21	in	in	IN
19775	321	22	cold	cold	NN
19775	321	23	.	.	.
19775	322	1	Next	next	JJ
19775	322	2	melt	melt	VB
19775	322	3	an	an	DT
19775	322	4	ounce	ounce	NN
19775	322	5	of	of	IN
19775	322	6	butter	butter	NN
19775	322	7	in	in	IN
19775	322	8	a	a	DT
19775	322	9	saucepan	saucepan	NN
19775	322	10	and	and	CC
19775	322	11	stir	stir	VB
19775	322	12	into	into	IN
19775	322	13	this	this	DT
19775	322	14	a	a	DT
19775	322	15	dessert	dessert	NN
19775	322	16	spoonful	spoonful	JJ
19775	322	17	of	of	IN
19775	322	18	flour	flour	NN
19775	322	19	,	,	,
19775	322	20	a	a	DT
19775	322	21	small	small	JJ
19775	322	22	quantity	quantity	NN
19775	322	23	each	each	DT
19775	322	24	of	of	IN
19775	322	25	pepper	pepper	NN
19775	322	26	,	,	,
19775	322	27	salt	salt	NN
19775	322	28	and	and	CC
19775	322	29	cayenne	cayenne	NN
19775	322	30	,	,	,
19775	322	31	also	also	RB
19775	322	32	a	a	DT
19775	322	33	little	little	JJ
19775	322	34	nutmeg	nutmeg	NN
19775	322	35	and	and	CC
19775	322	36	half	half	PDT
19775	322	37	a	a	DT
19775	322	38	teacupful	teacupful	NN
19775	322	39	of	of	IN
19775	322	40	cream	cream	NN
19775	322	41	.	.	.
19775	323	1	Remove	remove	VB
19775	323	2	the	the	DT
19775	323	3	carrots	carrot	NNS
19775	323	4	from	from	IN
19775	323	5	the	the	DT
19775	323	6	muslin	muslin	NN
19775	323	7	,	,	,
19775	323	8	put	put	VBD
19775	323	9	them	-PRON-	PRP
19775	323	10	into	into	IN
19775	323	11	the	the	DT
19775	323	12	saucepan	saucepan	NN
19775	323	13	with	with	IN
19775	323	14	the	the	DT
19775	323	15	other	other	JJ
19775	323	16	ingredients	ingredient	NNS
19775	323	17	and	and	CC
19775	323	18	let	let	VB
19775	323	19	them	-PRON-	PRP
19775	323	20	simmer	simmer	VB
19775	323	21	in	in	IN
19775	323	22	them	-PRON-	PRP
19775	323	23	for	for	IN
19775	323	24	a	a	DT
19775	323	25	few	few	JJ
19775	323	26	minutes	minute	NNS
19775	323	27	;	;	:
19775	323	28	then	then	RB
19775	323	29	serve	serve	VB
19775	323	30	very	very	RB
19775	323	31	quickly	quickly	RB
19775	323	32	while	while	IN
19775	323	33	hot	hot	JJ
19775	323	34	.	.	.
19775	324	1	Green	green	JJ
19775	324	2	peas	pea	NNS
19775	324	3	and	and	CC
19775	324	4	carrots	carrot	NNS
19775	324	5	mixed	mixed	JJ
19775	324	6	and	and	CC
19775	324	7	dressed	dressed	JJ
19775	324	8	in	in	IN
19775	324	9	this	this	DT
19775	324	10	way	way	NN
19775	324	11	make	make	VBP
19775	324	12	an	an	DT
19775	324	13	excellent	excellent	JJ
19775	324	14	variation	variation	NN
19775	324	15	.	.	.
19775	325	1	CARROTS	CARROTS	NNP
19775	325	2	A	a	DT
19775	325	3	LA	LA	NNP
19775	325	4	FLAMANDE	FLAMANDE	NNP
19775	325	5	.	.	.
19775	326	1	When	when	WRB
19775	326	2	par	par	NN
19775	326	3	-	-	HYPH
19775	326	4	boiled	boil	VBN
19775	326	5	and	and	CC
19775	326	6	drained	drain	VBD
19775	326	7	,	,	,
19775	326	8	put	put	VB
19775	326	9	the	the	DT
19775	326	10	carrots	carrot	NNS
19775	326	11	into	into	IN
19775	326	12	a	a	DT
19775	326	13	saucepan	saucepan	NN
19775	326	14	with	with	IN
19775	326	15	a	a	DT
19775	326	16	piece	piece	NN
19775	326	17	of	of	IN
19775	326	18	butter	butter	NN
19775	326	19	,	,	,
19775	326	20	a	a	DT
19775	326	21	small	small	JJ
19775	326	22	lump	lump	NN
19775	326	23	of	of	IN
19775	326	24	sugar	sugar	NN
19775	326	25	and	and	CC
19775	326	26	as	as	IN
19775	326	27	much	much	JJ
19775	326	28	water	water	NN
19775	326	29	as	as	IN
19775	326	30	may	may	MD
19775	326	31	be	be	VB
19775	326	32	necessary	necessary	JJ
19775	326	33	for	for	IN
19775	326	34	sauce	sauce	NN
19775	326	35	;	;	:
19775	326	36	add	add	VB
19775	326	37	some	some	DT
19775	326	38	finely	finely	RB
19775	326	39	minced	mince	VBN
19775	326	40	parsley	parsley	NN
19775	326	41	and	and	CC
19775	326	42	pepper	pepper	NN
19775	326	43	and	and	CC
19775	326	44	salt	salt	NN
19775	326	45	to	to	IN
19775	326	46	the	the	DT
19775	326	47	taste	taste	NN
19775	326	48	.	.	.
19775	327	1	Let	let	VB
19775	327	2	the	the	DT
19775	327	3	carrots	carrot	NNS
19775	327	4	simmer	simmer	NN
19775	327	5	until	until	IN
19775	327	6	done	do	VBN
19775	327	7	(	(	-LRB-
19775	327	8	about	about	RB
19775	327	9	fifteen	fifteen	CD
19775	327	10	minutes	minute	NNS
19775	327	11	)	)	-RRB-
19775	327	12	shaking	shake	VBG
19775	327	13	them	-PRON-	PRP
19775	327	14	occasionally	occasionally	RB
19775	327	15	.	.	.
19775	328	1	Beat	beat	VB
19775	328	2	together	together	RB
19775	328	3	the	the	DT
19775	328	4	yolks	yolk	NNS
19775	328	5	of	of	IN
19775	328	6	two	two	CD
19775	328	7	eggs	egg	NNS
19775	328	8	and	and	CC
19775	328	9	two	two	CD
19775	328	10	tablespoonfuls	tablespoonful	NNS
19775	328	11	of	of	IN
19775	328	12	cream	cream	NN
19775	328	13	;	;	:
19775	328	14	stir	stir	VB
19775	328	15	this	this	DT
19775	328	16	into	into	IN
19775	328	17	the	the	DT
19775	328	18	carrots	carrot	NNS
19775	328	19	off	off	IN
19775	328	20	the	the	DT
19775	328	21	fire	fire	NN
19775	328	22	and	and	CC
19775	328	23	serve	serve	VB
19775	328	24	.	.	.
19775	329	1	CARROT	CARROT	NNS
19775	329	2	CROQUETTES	croquette	NNS
19775	329	3	.	.	.
19775	330	1	Wash	wash	VB
19775	330	2	six	six	CD
19775	330	3	small	small	JJ
19775	330	4	,	,	,
19775	330	5	fine	fine	RB
19775	330	6	-	-	HYPH
19775	330	7	grained	grain	VBN
19775	330	8	carrots	carrot	NNS
19775	330	9	and	and	CC
19775	330	10	boil	boil	VB
19775	330	11	until	until	IN
19775	330	12	tender	tender	NN
19775	330	13	.	.	.
19775	331	1	Drain	drain	NN
19775	331	2	and	and	CC
19775	331	3	mash	mash	VB
19775	331	4	them	-PRON-	PRP
19775	331	5	.	.	.
19775	332	1	To	to	IN
19775	332	2	each	each	DT
19775	332	3	cupful	cupful	JJ
19775	332	4	add	add	VB
19775	332	5	one	one	CD
19775	332	6	-	-	HYPH
19775	332	7	half	half	NN
19775	332	8	spoonful	spoonful	JJ
19775	332	9	of	of	IN
19775	332	10	salt	salt	NN
19775	332	11	and	and	CC
19775	332	12	one	one	CD
19775	332	13	-	-	HYPH
19775	332	14	fourth	fourth	NN
19775	332	15	as	as	IN
19775	332	16	much	much	JJ
19775	332	17	pepper	pepper	NN
19775	332	18	,	,	,
19775	332	19	the	the	DT
19775	332	20	yolks	yolk	NNS
19775	332	21	of	of	IN
19775	332	22	two	two	CD
19775	332	23	raw	raw	JJ
19775	332	24	eggs	egg	NNS
19775	332	25	,	,	,
19775	332	26	a	a	DT
19775	332	27	grate	grate	NN
19775	332	28	of	of	IN
19775	332	29	nutmeg	nutmeg	NNP
19775	332	30	and	and	CC
19775	332	31	one	one	CD
19775	332	32	level	level	NN
19775	332	33	teaspoonful	teaspoonful	JJ
19775	332	34	of	of	IN
19775	332	35	butter	butter	NN
19775	332	36	.	.	.
19775	333	1	Mix	mix	VB
19775	333	2	thoroughly	thoroughly	RB
19775	333	3	and	and	CC
19775	333	4	set	set	VB
19775	333	5	away	away	RB
19775	333	6	until	until	IN
19775	333	7	cold	cold	JJ
19775	333	8	.	.	.
19775	334	1	Shape	shape	VB
19775	334	2	into	into	IN
19775	334	3	tiny	tiny	JJ
19775	334	4	croquettes	croquette	NNS
19775	334	5	,	,	,
19775	334	6	dip	dip	NN
19775	334	7	in	in	IN
19775	334	8	slightly	slightly	RB
19775	334	9	beaten	beat	VBN
19775	334	10	egg	egg	NN
19775	334	11	,	,	,
19775	334	12	roll	roll	NN
19775	334	13	in	in	IN
19775	334	14	fine	fine	JJ
19775	334	15	bread	bread	NN
19775	334	16	crumbs	crumb	NNS
19775	334	17	and	and	CC
19775	334	18	fry	fry	NN
19775	334	19	in	in	IN
19775	334	20	smoking	smoking	NN
19775	334	21	-	-	HYPH
19775	334	22	hot	hot	JJ
19775	334	23	fat	fat	NN
19775	334	24	.	.	.
19775	335	1	CHICAGO	CHICAGO	NNP
19775	335	2	RECORD	RECORD	NNP
19775	335	3	.	.	.
19775	336	1	FRIED	FRIED	NNP
19775	336	2	CARROTS	CARROTS	NNP
19775	336	3	.	.	.
19775	337	1	When	when	WRB
19775	337	2	the	the	DT
19775	337	3	carrots	carrot	NNS
19775	337	4	are	be	VBP
19775	337	5	boiled	boil	VBN
19775	337	6	tender	tender	NN
19775	337	7	,	,	,
19775	337	8	slice	slice	VB
19775	337	9	them	-PRON-	PRP
19775	337	10	lengthwise	lengthwise	RB
19775	337	11	.	.	.
19775	338	1	Into	into	IN
19775	338	2	a	a	DT
19775	338	3	frying	fry	VBG
19775	338	4	pan	pan	NN
19775	338	5	put	put	VB
19775	338	6	one	one	CD
19775	338	7	tablespoonful	tablespoonful	NN
19775	338	8	of	of	IN
19775	338	9	butter	butter	NN
19775	338	10	,	,	,
19775	338	11	and	and	CC
19775	338	12	when	when	WRB
19775	338	13	very	very	RB
19775	338	14	hot	hot	JJ
19775	338	15	put	put	NN
19775	338	16	in	in	IN
19775	338	17	the	the	DT
19775	338	18	carrots	carrot	NNS
19775	338	19	;	;	:
19775	338	20	brown	brown	VB
19775	338	21	them	-PRON-	PRP
19775	338	22	lightly	lightly	RB
19775	338	23	on	on	IN
19775	338	24	both	both	DT
19775	338	25	sides	side	NNS
19775	338	26	,	,	,
19775	338	27	sprinkle	sprinkle	VB
19775	338	28	them	-PRON-	PRP
19775	338	29	with	with	IN
19775	338	30	salt	salt	NN
19775	338	31	,	,	,
19775	338	32	pepper	pepper	NN
19775	338	33	and	and	CC
19775	338	34	a	a	DT
19775	338	35	little	little	JJ
19775	338	36	sugar	sugar	NN
19775	338	37	and	and	CC
19775	338	38	garnish	garnish	VB
19775	338	39	with	with	IN
19775	338	40	parsley	parsley	NN
19775	338	41	.	.	.
19775	339	1	ESCALLOPED	ESCALLOPED	NNP
19775	339	2	CARROTS	CARROTS	NNP
19775	339	3	.	.	.
19775	340	1	Take	take	VB
19775	340	2	six	six	CD
19775	340	3	small	small	JJ
19775	340	4	fine	fine	RB
19775	340	5	-	-	HYPH
19775	340	6	grained	grain	VBN
19775	340	7	carrots	carrot	NNS
19775	340	8	and	and	CC
19775	340	9	two	two	CD
19775	340	10	small	small	JJ
19775	340	11	white	white	JJ
19775	340	12	onions	onion	NNS
19775	340	13	,	,	,
19775	340	14	boil	boil	VBP
19775	340	15	in	in	IN
19775	340	16	water	water	NN
19775	340	17	until	until	IN
19775	340	18	tender	tender	NN
19775	340	19	,	,	,
19775	340	20	from	from	IN
19775	340	21	forty	forty	CD
19775	340	22	-	-	HYPH
19775	340	23	five	five	CD
19775	340	24	to	to	TO
19775	340	25	sixty	sixty	CD
19775	340	26	minutes	minute	NNS
19775	340	27	,	,	,
19775	340	28	just	just	RB
19775	340	29	enough	enough	JJ
19775	340	30	water	water	NN
19775	340	31	to	to	TO
19775	340	32	keep	keep	VB
19775	340	33	from	from	IN
19775	340	34	burning	burn	VBG
19775	340	35	.	.	.
19775	341	1	Do	do	VBP
19775	341	2	not	not	RB
19775	341	3	scrape	scrape	VB
19775	341	4	them	-PRON-	PRP
19775	341	5	,	,	,
19775	341	6	and	and	CC
19775	341	7	the	the	DT
19775	341	8	flavor	flavor	NN
19775	341	9	will	will	MD
19775	341	10	be	be	VB
19775	341	11	retained	retain	VBN
19775	341	12	;	;	:
19775	341	13	do	do	VB
19775	341	14	not	not	RB
19775	341	15	cover	cover	VB
19775	341	16	them	-PRON-	PRP
19775	341	17	and	and	CC
19775	341	18	the	the	DT
19775	341	19	color	color	NN
19775	341	20	will	will	MD
19775	341	21	be	be	VB
19775	341	22	preserved	preserve	VBN
19775	341	23	.	.	.
19775	342	1	When	when	WRB
19775	342	2	the	the	DT
19775	342	3	onions	onion	NNS
19775	342	4	are	be	VBP
19775	342	5	tender	tender	JJ
19775	342	6	remove	remove	VBP
19775	342	7	them	-PRON-	PRP
19775	342	8	.	.	.
19775	343	1	When	when	WRB
19775	343	2	the	the	DT
19775	343	3	carrots	carrot	NNS
19775	343	4	are	be	VBP
19775	343	5	done	do	VBN
19775	343	6	peel	peel	VB
19775	343	7	them	-PRON-	PRP
19775	343	8	and	and	CC
19775	343	9	slice	slice	VB
19775	343	10	thin	thin	RB
19775	343	11	.	.	.
19775	344	1	Put	put	VB
19775	344	2	in	in	RP
19775	344	3	baking	baking	NN
19775	344	4	dish	dish	VBP
19775	344	5	a	a	DT
19775	344	6	layer	layer	NN
19775	344	7	of	of	IN
19775	344	8	carrots	carrot	NNS
19775	344	9	,	,	,
19775	344	10	sprinkle	sprinkle	VB
19775	344	11	with	with	IN
19775	344	12	salt	salt	NN
19775	344	13	and	and	CC
19775	344	14	pepper	pepper	NN
19775	344	15	and	and	CC
19775	344	16	dots	dot	NNS
19775	344	17	of	of	IN
19775	344	18	butter	butter	NN
19775	344	19	.	.	.
19775	345	1	Proceed	proceed	VB
19775	345	2	in	in	IN
19775	345	3	this	this	DT
19775	345	4	way	way	NN
19775	345	5	until	until	IN
19775	345	6	you	-PRON-	PRP
19775	345	7	have	have	VBP
19775	345	8	used	use	VBN
19775	345	9	all	all	PDT
19775	345	10	the	the	DT
19775	345	11	carrots	carrot	NNS
19775	345	12	.	.	.
19775	346	1	Moisten	moisten	VB
19775	346	2	with	with	IN
19775	346	3	a	a	DT
19775	346	4	cup	cup	NN
19775	346	5	of	of	IN
19775	346	6	new	new	JJ
19775	346	7	milk	milk	NN
19775	346	8	,	,	,
19775	346	9	into	into	IN
19775	346	10	which	which	WDT
19775	346	11	a	a	DT
19775	346	12	beaten	beat	VBN
19775	346	13	egg	egg	NN
19775	346	14	has	have	VBZ
19775	346	15	been	be	VBN
19775	346	16	carefully	carefully	RB
19775	346	17	stirred	stir	VBN
19775	346	18	,	,	,
19775	346	19	and	and	CC
19775	346	20	a	a	DT
19775	346	21	good	good	JJ
19775	346	22	pinch	pinch	NN
19775	346	23	of	of	IN
19775	346	24	salt	salt	NN
19775	346	25	.	.	.
19775	347	1	Spread	Spread	VBN
19775	347	2	over	over	IN
19775	347	3	the	the	DT
19775	347	4	top	top	NN
19775	347	5	a	a	DT
19775	347	6	layer	layer	NN
19775	347	7	of	of	IN
19775	347	8	bread	bread	NN
19775	347	9	crumbs	crumb	NNS
19775	347	10	and	and	CC
19775	347	11	bake	bake	VB
19775	347	12	until	until	IN
19775	347	13	a	a	DT
19775	347	14	nice	nice	JJ
19775	347	15	brown	brown	NN
19775	347	16	.	.	.
19775	348	1	CHICAGO	CHICAGO	NNP
19775	348	2	RECORD	RECORD	NNP
19775	348	3	.	.	.
19775	349	1	PRESERVED	PRESERVED	NNP
19775	349	2	CARROTS	carrot	NNS
19775	349	3	.	.	.
19775	350	1	Scrape	scrape	JJ
19775	350	2	carrots	carrot	NNS
19775	350	3	clean	clean	VBP
19775	350	4	,	,	,
19775	350	5	cut	cut	VBN
19775	350	6	into	into	IN
19775	350	7	small	small	JJ
19775	350	8	pieces	piece	NNS
19775	350	9	and	and	CC
19775	350	10	boil	boil	VB
19775	350	11	with	with	IN
19775	350	12	sufficient	sufficient	JJ
19775	350	13	cold	cold	JJ
19775	350	14	water	water	NN
19775	350	15	to	to	TO
19775	350	16	cover	cover	VB
19775	350	17	them	-PRON-	PRP
19775	350	18	.	.	.
19775	351	1	Boil	Boil	NNP
19775	351	2	until	until	IN
19775	351	3	tender	tender	NN
19775	351	4	,	,	,
19775	351	5	and	and	CC
19775	351	6	put	put	VBD
19775	351	7	through	through	IN
19775	351	8	the	the	DT
19775	351	9	colander	colander	NN
19775	351	10	,	,	,
19775	351	11	weigh	weigh	VB
19775	351	12	the	the	DT
19775	351	13	carrots	carrot	NNS
19775	351	14	,	,	,
19775	351	15	add	add	VB
19775	351	16	white	white	JJ
19775	351	17	sugar	sugar	NN
19775	351	18	pound	pound	NN
19775	351	19	for	for	IN
19775	351	20	pound	pound	NN
19775	351	21	and	and	CC
19775	351	22	boil	boil	VB
19775	351	23	five	five	CD
19775	351	24	minutes	minute	NNS
19775	351	25	.	.	.
19775	352	1	Take	take	VB
19775	352	2	off	off	RP
19775	352	3	and	and	CC
19775	352	4	cool	cool	VB
19775	352	5	.	.	.
19775	353	1	When	when	WRB
19775	353	2	cool	cool	JJ
19775	353	3	add	add	VBP
19775	353	4	the	the	DT
19775	353	5	juice	juice	NN
19775	353	6	of	of	IN
19775	353	7	two	two	CD
19775	353	8	lemons	lemon	NNS
19775	353	9	and	and	CC
19775	353	10	the	the	DT
19775	353	11	grated	grate	VBN
19775	353	12	rind	rind	NN
19775	353	13	of	of	IN
19775	353	14	one	one	CD
19775	353	15	,	,	,
19775	353	16	two	two	CD
19775	353	17	tablespoonfuls	tablespoonful	NNS
19775	353	18	of	of	IN
19775	353	19	brandy	brandy	NN
19775	353	20	and	and	CC
19775	353	21	eight	eight	CD
19775	353	22	or	or	CC
19775	353	23	ten	ten	CD
19775	353	24	bitter	bitter	JJ
19775	353	25	almonds	almond	NNS
19775	353	26	chopped	chop	VBN
19775	353	27	fine	fine	RB
19775	353	28	to	to	IN
19775	353	29	one	one	CD
19775	353	30	pound	pound	NN
19775	353	31	of	of	IN
19775	353	32	carrot	carrot	NN
19775	353	33	.	.	.
19775	354	1	Stir	stir	VB
19775	354	2	all	all	DT
19775	354	3	in	in	IN
19775	354	4	well	well	RB
19775	354	5	and	and	CC
19775	354	6	put	put	VBD
19775	354	7	in	in	IN
19775	354	8	jars	jar	NNS
19775	354	9	.	.	.
19775	355	1	CARROT	CARROT	NNP
19775	355	2	SOUP	SOUP	NNP
19775	355	3	.	.	.
19775	356	1	Boil	Boil	NNP
19775	356	2	a	a	DT
19775	356	3	pint	pint	NN
19775	356	4	of	of	IN
19775	356	5	carrots	carrot	NNS
19775	356	6	with	with	IN
19775	356	7	a	a	DT
19775	356	8	piece	piece	NN
19775	356	9	of	of	IN
19775	356	10	butter	butter	NN
19775	356	11	about	about	RB
19775	356	12	as	as	RB
19775	356	13	large	large	JJ
19775	356	14	as	as	IN
19775	356	15	a	a	DT
19775	356	16	walnut	walnut	NN
19775	356	17	and	and	CC
19775	356	18	a	a	DT
19775	356	19	lump	lump	NN
19775	356	20	of	of	IN
19775	356	21	sugar	sugar	NN
19775	356	22	until	until	IN
19775	356	23	they	-PRON-	PRP
19775	356	24	are	be	VBP
19775	356	25	tender	tender	JJ
19775	356	26	.	.	.
19775	357	1	Press	press	NN
19775	357	2	through	through	IN
19775	357	3	a	a	DT
19775	357	4	colander	colander	NN
19775	357	5	and	and	CC
19775	357	6	put	put	VBD
19775	357	7	into	into	IN
19775	357	8	a	a	DT
19775	357	9	pint	pint	NN
19775	357	10	of	of	IN
19775	357	11	boiling	boil	VBG
19775	357	12	milk	milk	NN
19775	357	13	,	,	,
19775	357	14	thickened	thicken	VBN
19775	357	15	with	with	IN
19775	357	16	a	a	DT
19775	357	17	tablespoonful	tablespoonful	JJ
19775	357	18	each	each	DT
19775	357	19	of	of	IN
19775	357	20	butter	butter	NN
19775	357	21	and	and	CC
19775	357	22	flour	flour	NN
19775	357	23	,	,	,
19775	357	24	dilute	dilute	VB
19775	357	25	this	this	DT
19775	357	26	with	with	IN
19775	357	27	soup	soup	NN
19775	357	28	stock	stock	NN
19775	357	29	or	or	CC
19775	357	30	chicken	chicken	NN
19775	357	31	broth	broth	NN
19775	357	32	,	,	,
19775	357	33	and	and	CC
19775	357	34	just	just	RB
19775	357	35	before	before	IN
19775	357	36	taking	take	VBG
19775	357	37	up	up	RP
19775	357	38	add	add	VB
19775	357	39	the	the	DT
19775	357	40	yolks	yolk	NNS
19775	357	41	of	of	IN
19775	357	42	two	two	CD
19775	357	43	eggs	egg	NNS
19775	357	44	well	well	RB
19775	357	45	beaten	beat	VBN
19775	357	46	and	and	CC
19775	357	47	two	two	CD
19775	357	48	tablespoonfuls	tablespoonful	NNS
19775	357	49	of	of	IN
19775	357	50	cream	cream	NN
19775	357	51	.	.	.
19775	358	1	BAKED	baked	NN
19775	358	2	CAULIFLOWER	CAULIFLOWER	NNP
19775	358	3	.	.	.
19775	359	1	[	[	-LRB-
19775	359	2	Illustration	illustration	NN
19775	359	3	]	]	-RRB-
19775	359	4	Boil	Boil	NNP
19775	359	5	cauliflower	cauliflower	NN
19775	359	6	in	in	IN
19775	359	7	salt	salt	NN
19775	359	8	water	water	NN
19775	359	9	,	,	,
19775	359	10	separate	separate	JJ
19775	359	11	into	into	IN
19775	359	12	small	small	JJ
19775	359	13	pieces	piece	NNS
19775	359	14	,	,	,
19775	359	15	and	and	CC
19775	359	16	put	put	VBD
19775	359	17	in	in	RP
19775	359	18	a	a	DT
19775	359	19	baking	baking	NN
19775	359	20	dish	dish	NN
19775	359	21	,	,	,
19775	359	22	make	make	VB
19775	359	23	a	a	DT
19775	359	24	cream	cream	NN
19775	359	25	sauce	sauce	NN
19775	359	26	and	and	CC
19775	359	27	pour	pour	VB
19775	359	28	over	over	IN
19775	359	29	it	-PRON-	PRP
19775	359	30	.	.	.
19775	360	1	Cover	cover	VB
19775	360	2	the	the	DT
19775	360	3	mixture	mixture	NN
19775	360	4	with	with	IN
19775	360	5	bread	bread	NN
19775	360	6	crumbs	crumb	NNS
19775	360	7	,	,	,
19775	360	8	dot	dot	VBP
19775	360	9	with	with	IN
19775	360	10	butter	butter	NN
19775	360	11	and	and	CC
19775	360	12	bake	bake	VB
19775	360	13	a	a	DT
19775	360	14	light	light	JJ
19775	360	15	brown	brown	NN
19775	360	16	.	.	.
19775	361	1	BOILED	boiled	NN
19775	361	2	CAULIFLOWER	CAULIFLOWER	NNP
19775	361	3	WITH	with	IN
19775	361	4	WHITE	WHITE	NNP
19775	361	5	SAUCE	SAUCE	NNP
19775	361	6	.	.	.
19775	362	1	Cut	cut	VB
19775	362	2	off	off	RP
19775	362	3	the	the	DT
19775	362	4	stem	stem	NN
19775	362	5	close	close	RB
19775	362	6	to	to	IN
19775	362	7	the	the	DT
19775	362	8	bottom	bottom	NN
19775	362	9	of	of	IN
19775	362	10	the	the	DT
19775	362	11	flower	flower	NN
19775	362	12	and	and	CC
19775	362	13	pick	pick	VB
19775	362	14	off	off	RP
19775	362	15	the	the	DT
19775	362	16	outer	outer	JJ
19775	362	17	leaves	leave	NNS
19775	362	18	.	.	.
19775	363	1	Wash	wash	VB
19775	363	2	well	well	RB
19775	363	3	in	in	IN
19775	363	4	cold	cold	JJ
19775	363	5	water	water	NN
19775	363	6	and	and	CC
19775	363	7	let	let	VB
19775	363	8	it	-PRON-	PRP
19775	363	9	lie	lie	VB
19775	363	10	in	in	IN
19775	363	11	salt	salt	NN
19775	363	12	and	and	CC
19775	363	13	water	water	NN
19775	363	14	top	top	NN
19775	363	15	downward	downward	RB
19775	363	16	for	for	IN
19775	363	17	an	an	DT
19775	363	18	hour	hour	NN
19775	363	19	to	to	TO
19775	363	20	remove	remove	VB
19775	363	21	any	any	DT
19775	363	22	insects	insect	NNS
19775	363	23	which	which	WDT
19775	363	24	may	may	MD
19775	363	25	be	be	VB
19775	363	26	in	in	IN
19775	363	27	the	the	DT
19775	363	28	leaves	leave	NNS
19775	363	29	.	.	.
19775	364	1	Then	then	RB
19775	364	2	tie	tie	VB
19775	364	3	in	in	IN
19775	364	4	a	a	DT
19775	364	5	cheese	cheese	NN
19775	364	6	cloth	cloth	NN
19775	364	7	or	or	CC
19775	364	8	salt	salt	NN
19775	364	9	bag	bag	NN
19775	364	10	to	to	TO
19775	364	11	prevent	prevent	VB
19775	364	12	its	-PRON-	PRP$
19775	364	13	going	go	VBG
19775	364	14	to	to	IN
19775	364	15	pieces	piece	NNS
19775	364	16	,	,	,
19775	364	17	and	and	CC
19775	364	18	put	put	VBD
19775	364	19	,	,	,
19775	364	20	stem	stem	VBP
19775	364	21	downward	downward	RB
19775	364	22	,	,	,
19775	364	23	in	in	IN
19775	364	24	a	a	DT
19775	364	25	kettle	kettle	NN
19775	364	26	of	of	IN
19775	364	27	boiling	boil	VBG
19775	364	28	water	water	NN
19775	364	29	with	with	IN
19775	364	30	a	a	DT
19775	364	31	teaspoonful	teaspoonful	NN
19775	364	32	of	of	IN
19775	364	33	salt	salt	NN
19775	364	34	.	.	.
19775	365	1	Cover	cover	NN
19775	365	2	and	and	CC
19775	365	3	boil	boil	VB
19775	365	4	till	till	IN
19775	365	5	tender	tender	NN
19775	365	6	,	,	,
19775	365	7	about	about	RB
19775	365	8	half	half	PDT
19775	365	9	an	an	DT
19775	365	10	hour	hour	NN
19775	365	11	.	.	.
19775	366	1	Lift	lift	VB
19775	366	2	it	-PRON-	PRP
19775	366	3	out	out	RP
19775	366	4	carefully	carefully	RB
19775	366	5	,	,	,
19775	366	6	remove	remove	VB
19775	366	7	the	the	DT
19775	366	8	cloth	cloth	NN
19775	366	9	and	and	CC
19775	366	10	arrange	arrange	NN
19775	366	11	,	,	,
19775	366	12	stem	stem	VBP
19775	366	13	downward	downward	RB
19775	366	14	,	,	,
19775	366	15	in	in	IN
19775	366	16	a	a	DT
19775	366	17	round	round	JJ
19775	366	18	,	,	,
19775	366	19	shallow	shallow	JJ
19775	366	20	dish	dish	NN
19775	366	21	.	.	.
19775	367	1	Pour	pour	VB
19775	367	2	over	over	IN
19775	367	3	it	-PRON-	PRP
19775	367	4	a	a	DT
19775	367	5	cream	cream	NN
19775	367	6	sauce	sauce	NN
19775	367	7	.	.	.
19775	368	1	FRIED	FRIED	NNP
19775	368	2	CAULIFLOWER	CAULIFLOWER	NNP
19775	368	3	.	.	.
19775	369	1	Take	take	VB
19775	369	2	cauliflower	cauliflower	NN
19775	369	3	cooked	cook	VBD
19775	369	4	the	the	DT
19775	369	5	day	day	NN
19775	369	6	before	before	RB
19775	369	7	,	,	,
19775	369	8	divide	divide	VBP
19775	369	9	into	into	IN
19775	369	10	small	small	JJ
19775	369	11	tufts	tuft	NNS
19775	369	12	,	,	,
19775	369	13	dip	dip	NN
19775	369	14	in	in	IN
19775	369	15	egg	egg	NN
19775	369	16	and	and	CC
19775	369	17	roll	roll	NN
19775	369	18	in	in	IN
19775	369	19	cracker	cracker	NN
19775	369	20	or	or	CC
19775	369	21	bread	bread	NN
19775	369	22	crumbs	crumb	NNS
19775	369	23	,	,	,
19775	369	24	or	or	CC
19775	369	25	make	make	VB
19775	369	26	a	a	DT
19775	369	27	batter	batter	NN
19775	369	28	in	in	IN
19775	369	29	the	the	DT
19775	369	30	proportion	proportion	NN
19775	369	31	of	of	IN
19775	369	32	one	one	CD
19775	369	33	egg	egg	NN
19775	369	34	,	,	,
19775	369	35	two	two	CD
19775	369	36	tablespoonfuls	tablespoonful	NNS
19775	369	37	of	of	IN
19775	369	38	milk	milk	NN
19775	369	39	and	and	CC
19775	369	40	one	one	CD
19775	369	41	tablespoonful	tablespoonful	NN
19775	369	42	of	of	IN
19775	369	43	flour	flour	NN
19775	369	44	.	.	.
19775	370	1	Beat	beat	VB
19775	370	2	the	the	DT
19775	370	3	eggs	egg	NNS
19775	370	4	very	very	RB
19775	370	5	light	light	JJ
19775	370	6	before	before	IN
19775	370	7	adding	add	VBG
19775	370	8	to	to	IN
19775	370	9	the	the	DT
19775	370	10	milk	milk	NN
19775	370	11	and	and	CC
19775	370	12	flour	flour	NN
19775	370	13	,	,	,
19775	370	14	and	and	CC
19775	370	15	into	into	IN
19775	370	16	this	this	DT
19775	370	17	dip	dip	NN
19775	370	18	the	the	DT
19775	370	19	cauliflower	cauliflower	NN
19775	370	20	.	.	.
19775	371	1	Have	have	VBP
19775	371	2	the	the	DT
19775	371	3	butter	butter	NN
19775	371	4	boiling	boil	VBG
19775	371	5	hot	hot	JJ
19775	371	6	in	in	IN
19775	371	7	the	the	DT
19775	371	8	frying	fry	VBG
19775	371	9	pan	pan	NN
19775	371	10	,	,	,
19775	371	11	put	put	VBN
19775	371	12	in	in	IN
19775	371	13	the	the	DT
19775	371	14	cauliflower	cauliflower	NN
19775	371	15	and	and	CC
19775	371	16	fry	fry	VB
19775	371	17	a	a	DT
19775	371	18	light	light	NN
19775	371	19	brown	brown	NN
19775	371	20	,	,	,
19775	371	21	garnish	garnish	VBP
19775	371	22	with	with	IN
19775	371	23	parsley	parsley	NN
19775	371	24	.	.	.
19775	372	1	PICKLED	pickled	NN
19775	372	2	CAULIFLOWER	CAULIFLOWER	NNP
19775	372	3	.	.	.
19775	373	1	Boil	Boil	NNP
19775	373	2	the	the	DT
19775	373	3	cauliflower	cauliflower	NN
19775	373	4	not	not	RB
19775	373	5	too	too	RB
19775	373	6	soft	soft	JJ
19775	373	7	and	and	CC
19775	373	8	break	break	VB
19775	373	9	up	up	RP
19775	373	10	into	into	IN
19775	373	11	small	small	JJ
19775	373	12	tufts	tuft	NNS
19775	373	13	.	.	.
19775	374	1	Drain	drain	VB
19775	374	2	and	and	CC
19775	374	3	put	put	VB
19775	374	4	into	into	IN
19775	374	5	bottles	bottle	NNS
19775	374	6	with	with	IN
19775	374	7	horse	horse	NN
19775	374	8	-	-	HYPH
19775	374	9	radish	radish	NN
19775	374	10	,	,	,
19775	374	11	tarragon	tarragon	NNP
19775	374	12	,	,	,
19775	374	13	bay	bay	NNP
19775	374	14	leaves	leave	NNS
19775	374	15	and	and	CC
19775	374	16	grains	grain	NNS
19775	374	17	of	of	IN
19775	374	18	black	black	JJ
19775	374	19	pepper	pepper	NN
19775	374	20	.	.	.
19775	375	1	Pour	pour	VB
19775	375	2	over	over	IN
19775	375	3	good	good	JJ
19775	375	4	cider	cider	NN
19775	375	5	vinegar	vinegar	NN
19775	375	6	and	and	CC
19775	375	7	cork	cork	NN
19775	375	8	the	the	DT
19775	375	9	bottle	bottle	NN
19775	375	10	tightly	tightly	RB
19775	375	11	.	.	.
19775	376	1	CAULIFLOWER	CAULIFLOWER	NNP
19775	376	2	SALAD	SALAD	NNP
19775	376	3	.	.	.
19775	377	1	This	this	DT
19775	377	2	salad	salad	NN
19775	377	3	is	be	VBZ
19775	377	4	what	what	WP
19775	377	5	Mrs.	Mrs.	NNP
19775	377	6	Rorer	Rorer	NNP
19775	377	7	terms	term	NNS
19775	377	8	delicious	delicious	NNP
19775	377	9	served	serve	VBD
19775	377	10	with	with	IN
19775	377	11	her	-PRON-	PRP$
19775	377	12	favorite	favorite	JJ
19775	377	13	French	french	JJ
19775	377	14	dressing	dressing	NN
19775	377	15	.	.	.
19775	378	1	Take	take	VB
19775	378	2	a	a	DT
19775	378	3	head	head	NN
19775	378	4	of	of	IN
19775	378	5	cauliflower	cauliflower	NN
19775	378	6	and	and	CC
19775	378	7	boil	boil	NN
19775	378	8	in	in	IN
19775	378	9	a	a	DT
19775	378	10	piece	piece	NN
19775	378	11	of	of	IN
19775	378	12	fine	fine	JJ
19775	378	13	cheesecloth	cheesecloth	NN
19775	378	14	.	.	.
19775	379	1	Remove	remove	VB
19775	379	2	from	from	IN
19775	379	3	the	the	DT
19775	379	4	cloth	cloth	NN
19775	379	5	,	,	,
19775	379	6	drain	drain	VB
19775	379	7	and	and	CC
19775	379	8	sprinkle	sprinkle	VB
19775	379	9	over	over	IN
19775	379	10	it	-PRON-	PRP
19775	379	11	two	two	CD
19775	379	12	tablespoons	tablespoon	NNS
19775	379	13	of	of	IN
19775	379	14	lemon	lemon	NN
19775	379	15	juice	juice	NN
19775	379	16	or	or	CC
19775	379	17	vinegar	vinegar	VB
19775	379	18	and	and	CC
19775	379	19	stand	stand	VB
19775	379	20	aside	aside	RB
19775	379	21	to	to	IN
19775	379	22	cool	cool	JJ
19775	379	23	.	.	.
19775	380	1	At	at	IN
19775	380	2	serving	serve	VBG
19775	380	3	time	time	NN
19775	380	4	break	break	VB
19775	380	5	the	the	DT
19775	380	6	head	head	NN
19775	380	7	apart	apart	RB
19775	380	8	into	into	IN
19775	380	9	flowerets	floweret	NNS
19775	380	10	,	,	,
19775	380	11	arrange	arrange	VB
19775	380	12	them	-PRON-	PRP
19775	380	13	neatly	neatly	RB
19775	380	14	on	on	IN
19775	380	15	a	a	DT
19775	380	16	dish	dish	NN
19775	380	17	;	;	:
19775	380	18	sprinkle	sprinkle	VB
19775	380	19	over	over	IN
19775	380	20	a	a	DT
19775	380	21	little	little	JJ
19775	380	22	chopped	chop	VBN
19775	380	23	parsley	parsley	NN
19775	380	24	or	or	CC
19775	380	25	the	the	DT
19775	380	26	wild	wild	JJ
19775	380	27	sorrel	sorrel	NN
19775	380	28	;	;	:
19775	380	29	cover	cover	NN
19775	380	30	with	with	IN
19775	380	31	French	french	JJ
19775	380	32	dressing	dressing	NN
19775	380	33	made	make	VBN
19775	380	34	as	as	IN
19775	380	35	follows	follow	VBZ
19775	380	36	;	;	:
19775	380	37	put	put	VB
19775	380	38	a	a	DT
19775	380	39	half	half	JJ
19775	380	40	-	-	HYPH
19775	380	41	teaspoon	teaspoon	NN
19775	380	42	of	of	IN
19775	380	43	salt	salt	NN
19775	380	44	and	and	CC
19775	380	45	as	as	IN
19775	380	46	much	much	JJ
19775	380	47	white	white	JJ
19775	380	48	pepper	pepper	NN
19775	380	49	into	into	IN
19775	380	50	a	a	DT
19775	380	51	bowl	bowl	NN
19775	380	52	;	;	:
19775	380	53	add	add	VB
19775	380	54	gradually	gradually	RB
19775	380	55	six	six	CD
19775	380	56	tablespoons	tablespoon	NNS
19775	380	57	of	of	IN
19775	380	58	olive	olive	NN
19775	380	59	oil	oil	NN
19775	380	60	.	.	.
19775	381	1	Rub	rub	VB
19775	381	2	until	until	IN
19775	381	3	the	the	DT
19775	381	4	salt	salt	NN
19775	381	5	is	be	VBZ
19775	381	6	dissolved	dissolve	VBN
19775	381	7	,	,	,
19775	381	8	and	and	CC
19775	381	9	then	then	RB
19775	381	10	add	add	VB
19775	381	11	one	one	CD
19775	381	12	tablespoon	tablespoon	NN
19775	381	13	of	of	IN
19775	381	14	vinegar	vinegar	NN
19775	381	15	or	or	CC
19775	381	16	lemon	lemon	NN
19775	381	17	juice	juice	NN
19775	381	18	.	.	.
19775	382	1	Beat	beat	VB
19775	382	2	well	well	RB
19775	382	3	for	for	IN
19775	382	4	a	a	DT
19775	382	5	moment	moment	NN
19775	382	6	and	and	CC
19775	382	7	it	-PRON-	PRP
19775	382	8	is	be	VBZ
19775	382	9	ready	ready	JJ
19775	382	10	to	to	TO
19775	382	11	use	use	VB
19775	382	12	.	.	.
19775	383	1	It	-PRON-	PRP
19775	383	2	is	be	VBZ
19775	383	3	much	much	RB
19775	383	4	better	well	JJR
19775	383	5	if	if	IN
19775	383	6	used	use	VBN
19775	383	7	at	at	IN
19775	383	8	once	once	RB
19775	383	9	.	.	.
19775	384	1	CAULIFLOWER	CAULIFLOWER	NNP
19775	384	2	SOUP	SOUP	NNP
19775	384	3	.	.	.
19775	385	1	Boil	boil	VB
19775	385	2	a	a	DT
19775	385	3	head	head	NN
19775	385	4	of	of	IN
19775	385	5	cauliflower	cauliflower	NN
19775	385	6	in	in	IN
19775	385	7	water	water	NN
19775	385	8	,	,	,
19775	385	9	or	or	CC
19775	385	10	if	if	IN
19775	385	11	convenient	convenient	JJ
19775	385	12	in	in	IN
19775	385	13	soup	soup	NN
19775	385	14	stock	stock	NN
19775	385	15	or	or	CC
19775	385	16	chicken	chicken	NN
19775	385	17	broth	broth	NN
19775	385	18	.	.	.
19775	386	1	If	if	IN
19775	386	2	water	water	NN
19775	386	3	is	be	VBZ
19775	386	4	used	use	VBN
19775	386	5	add	add	VBP
19775	386	6	an	an	DT
19775	386	7	onion	onion	NN
19775	386	8	.	.	.
19775	387	1	Lift	lift	VB
19775	387	2	out	out	RP
19775	387	3	the	the	DT
19775	387	4	cauliflower	cauliflower	NN
19775	387	5	,	,	,
19775	387	6	lay	lie	VBD
19775	387	7	aside	aside	RB
19775	387	8	one	one	CD
19775	387	9	half	half	JJ
19775	387	10	-	-	HYPH
19775	387	11	pint	pint	NN
19775	387	12	of	of	IN
19775	387	13	tufts	tuft	NNS
19775	387	14	.	.	.
19775	388	1	Mash	mash	VB
19775	388	2	the	the	DT
19775	388	3	rest	rest	NN
19775	388	4	through	through	IN
19775	388	5	a	a	DT
19775	388	6	sieve	sieve	NN
19775	388	7	using	use	VBG
19775	388	8	the	the	DT
19775	388	9	water	water	NN
19775	388	10	in	in	IN
19775	388	11	which	which	WDT
19775	388	12	it	-PRON-	PRP
19775	388	13	was	be	VBD
19775	388	14	boiled	boil	VBN
19775	388	15	to	to	TO
19775	388	16	press	press	VB
19775	388	17	it	-PRON-	PRP
19775	388	18	through	through	RP
19775	388	19	.	.	.
19775	389	1	Put	put	VB
19775	389	2	one	one	CD
19775	389	3	large	large	JJ
19775	389	4	tablespoonful	tablespoonful	NN
19775	389	5	of	of	IN
19775	389	6	butter	butter	NN
19775	389	7	over	over	IN
19775	389	8	the	the	DT
19775	389	9	fire	fire	NN
19775	389	10	in	in	IN
19775	389	11	a	a	DT
19775	389	12	saucepan	saucepan	NN
19775	389	13	and	and	CC
19775	389	14	when	when	WRB
19775	389	15	melted	melt	VBN
19775	389	16	stir	stir	NN
19775	389	17	in	in	IN
19775	389	18	a	a	DT
19775	389	19	large	large	JJ
19775	389	20	tablespoon	tablespoon	NN
19775	389	21	of	of	IN
19775	389	22	flour	flour	NN
19775	389	23	.	.	.
19775	390	1	Stir	stir	VB
19775	390	2	this	this	DT
19775	390	3	into	into	IN
19775	390	4	the	the	DT
19775	390	5	puree	puree	NN
19775	390	6	until	until	IN
19775	390	7	of	of	IN
19775	390	8	a	a	DT
19775	390	9	creamy	creamy	JJ
19775	390	10	consistency	consistency	NN
19775	390	11	,	,	,
19775	390	12	add	add	VB
19775	390	13	a	a	DT
19775	390	14	pint	pint	NN
19775	390	15	of	of	IN
19775	390	16	hot	hot	JJ
19775	390	17	milk	milk	NN
19775	390	18	,	,	,
19775	390	19	a	a	DT
19775	390	20	beaten	beat	VBN
19775	390	21	egg	egg	NN
19775	390	22	,	,	,
19775	390	23	salt	salt	NN
19775	390	24	and	and	CC
19775	390	25	pepper	pepper	NN
19775	390	26	to	to	TO
19775	390	27	taste	taste	NN
19775	390	28	and	and	CC
19775	390	29	a	a	DT
19775	390	30	little	little	JJ
19775	390	31	grated	grated	JJ
19775	390	32	nutmeg	nutmeg	NN
19775	390	33	if	if	IN
19775	390	34	liked	like	VBN
19775	390	35	.	.	.
19775	391	1	Add	add	VB
19775	391	2	the	the	DT
19775	391	3	reserved	reserved	JJ
19775	391	4	tufts	tuft	NNS
19775	391	5	,	,	,
19775	391	6	simmer	simmer	NN
19775	391	7	five	five	CD
19775	391	8	minutes	minute	NNS
19775	391	9	and	and	CC
19775	391	10	serve	serve	VBP
19775	391	11	.	.	.
19775	392	1	CAULIFLOWER	CAULIFLOWER	NNP
19775	392	2	AND	and	CC
19775	392	3	TOMATO	tomato	NN
19775	392	4	SOUFFLE	SOUFFLE	NNS
19775	392	5	.	.	.
19775	393	1	Boil	Boil	NNP
19775	393	2	cauliflower	cauliflower	NN
19775	393	3	in	in	IN
19775	393	4	salted	salt	VBN
19775	393	5	water	water	NN
19775	393	6	until	until	IN
19775	393	7	tender	tender	NN
19775	393	8	,	,	,
19775	393	9	then	then	RB
19775	393	10	drain	drain	VB
19775	393	11	and	and	CC
19775	393	12	separate	separate	VB
19775	393	13	into	into	IN
19775	393	14	tufts	tuft	NNS
19775	393	15	.	.	.
19775	394	1	Put	put	VB
19775	394	2	in	in	RP
19775	394	3	a	a	DT
19775	394	4	buttered	butter	VBN
19775	394	5	baking	baking	NN
19775	394	6	dish	dish	VBP
19775	394	7	a	a	DT
19775	394	8	layer	layer	NN
19775	394	9	of	of	IN
19775	394	10	tufts	tuft	NNS
19775	394	11	,	,	,
19775	394	12	then	then	RB
19775	394	13	a	a	DT
19775	394	14	layer	layer	NN
19775	394	15	of	of	IN
19775	394	16	tomatoes	tomato	NNS
19775	394	17	,	,	,
19775	394	18	salt	salt	NN
19775	394	19	and	and	CC
19775	394	20	pepper	pepper	NN
19775	394	21	the	the	DT
19775	394	22	tomatoes	tomato	NNS
19775	394	23	.	.	.
19775	395	1	Continue	continue	VB
19775	395	2	these	these	DT
19775	395	3	alternate	alternate	JJ
19775	395	4	layers	layer	NNS
19775	395	5	until	until	IN
19775	395	6	the	the	DT
19775	395	7	dish	dish	NN
19775	395	8	is	be	VBZ
19775	395	9	full	full	JJ
19775	395	10	.	.	.
19775	396	1	Make	make	VB
19775	396	2	a	a	DT
19775	396	3	boiled	boil	VBN
19775	396	4	sauce	sauce	NN
19775	396	5	of	of	IN
19775	396	6	two	two	CD
19775	396	7	tablespoonfuls	tablespoonful	NNS
19775	396	8	of	of	IN
19775	396	9	butter	butter	NN
19775	396	10	,	,	,
19775	396	11	one	one	CD
19775	396	12	and	and	CC
19775	396	13	one	one	CD
19775	396	14	half	half	JJ
19775	396	15	-	-	HYPH
19775	396	16	tablespoonfuls	tablespoonful	NNS
19775	396	17	of	of	IN
19775	396	18	flour	flour	NN
19775	396	19	,	,	,
19775	396	20	one	one	CD
19775	396	21	cup	cup	NN
19775	396	22	of	of	IN
19775	396	23	milk	milk	NN
19775	396	24	,	,	,
19775	396	25	and	and	CC
19775	396	26	the	the	DT
19775	396	27	yolks	yolk	NNS
19775	396	28	of	of	IN
19775	396	29	two	two	CD
19775	396	30	eggs	egg	NNS
19775	396	31	,	,	,
19775	396	32	lastly	lastly	RB
19775	396	33	add	add	VB
19775	396	34	three	three	CD
19775	396	35	tablespoonfuls	tablespoonful	NNS
19775	396	36	of	of	IN
19775	396	37	grated	grate	VBN
19775	396	38	cheese	cheese	NN
19775	396	39	and	and	CC
19775	396	40	the	the	DT
19775	396	41	beaten	beat	VBN
19775	396	42	whites	white	NNS
19775	396	43	of	of	IN
19775	396	44	the	the	DT
19775	396	45	two	two	CD
19775	396	46	eggs	egg	NNS
19775	396	47	.	.	.
19775	397	1	Pour	pour	VB
19775	397	2	into	into	IN
19775	397	3	the	the	DT
19775	397	4	baking	baking	NN
19775	397	5	dish	dish	NN
19775	397	6	and	and	CC
19775	397	7	cover	cover	VB
19775	397	8	all	all	DT
19775	397	9	with	with	IN
19775	397	10	a	a	DT
19775	397	11	layer	layer	NN
19775	397	12	of	of	IN
19775	397	13	bread	bread	NN
19775	397	14	crumbs	crumb	NNS
19775	397	15	dotted	dot	VBN
19775	397	16	with	with	IN
19775	397	17	bits	bit	NNS
19775	397	18	of	of	IN
19775	397	19	butter	butter	NN
19775	397	20	.	.	.
19775	398	1	Bake	bake	VB
19775	398	2	one	one	CD
19775	398	3	half	half	JJ
19775	398	4	hour	hour	NN
19775	398	5	.	.	.
19775	399	1	TO	to	IN
19775	399	2	CRISP	CRISP	NNP
19775	399	3	CELERY	CELERY	NNP
19775	399	4	.	.	.
19775	400	1	[	[	-LRB-
19775	400	2	Illustration	illustration	NN
19775	400	3	]	]	-RRB-
19775	400	4	Let	let	VB
19775	400	5	it	-PRON-	PRP
19775	400	6	lie	lie	VB
19775	400	7	in	in	IN
19775	400	8	ice	ice	NN
19775	400	9	water	water	NN
19775	400	10	two	two	CD
19775	400	11	hours	hour	NNS
19775	400	12	before	before	IN
19775	400	13	serving	serve	VBG
19775	400	14	.	.	.
19775	401	1	To	to	TO
19775	401	2	fringe	fringe	VB
19775	401	3	the	the	DT
19775	401	4	stalk	stalk	NN
19775	401	5	,	,	,
19775	401	6	stick	stick	VB
19775	401	7	several	several	JJ
19775	401	8	coarse	coarse	JJ
19775	401	9	needles	needle	NNS
19775	401	10	into	into	IN
19775	401	11	a	a	DT
19775	401	12	cork	cork	NN
19775	401	13	and	and	CC
19775	401	14	draw	draw	VB
19775	401	15	the	the	DT
19775	401	16	stalk	stalk	NN
19775	401	17	half	half	NN
19775	401	18	way	way	NN
19775	401	19	from	from	IN
19775	401	20	the	the	DT
19775	401	21	top	top	JJ
19775	401	22	several	several	JJ
19775	401	23	times	time	NNS
19775	401	24	,	,	,
19775	401	25	and	and	CC
19775	401	26	lay	lie	VBD
19775	401	27	in	in	IN
19775	401	28	the	the	DT
19775	401	29	refrigerator	refrigerator	NN
19775	401	30	to	to	TO
19775	401	31	curl	curl	NNP
19775	401	32	and	and	CC
19775	401	33	crisp	crisp	NNS
19775	401	34	.	.	.
19775	402	1	CELERY	celery	VB
19775	402	2	A	a	DT
19775	402	3	LA	LA	NNP
19775	402	4	VERSAILLES	VERSAILLES	NNP
19775	402	5	.	.	.
19775	403	1	Cleanse	cleanse	NN
19775	403	2	two	two	CD
19775	403	3	or	or	CC
19775	403	4	three	three	CD
19775	403	5	heads	head	NNS
19775	403	6	of	of	IN
19775	403	7	well	well	RB
19775	403	8	-	-	HYPH
19775	403	9	blanched	blanch	VBN
19775	403	10	celery	celery	NN
19775	403	11	and	and	CC
19775	403	12	trim	trim	VB
19775	403	13	them	-PRON-	PRP
19775	403	14	nicely	nicely	RB
19775	403	15	,	,	,
19775	403	16	leaving	leave	VBG
19775	403	17	on	on	RP
19775	403	18	just	just	RB
19775	403	19	as	as	RB
19775	403	20	much	much	JJ
19775	403	21	of	of	IN
19775	403	22	the	the	DT
19775	403	23	stalk	stalk	NN
19775	403	24	as	as	IN
19775	403	25	is	be	VBZ
19775	403	26	tender	tender	JJ
19775	403	27	;	;	:
19775	403	28	parboil	parboil	VB
19775	403	29	the	the	DT
19775	403	30	vegetable	vegetable	NN
19775	403	31	in	in	IN
19775	403	32	well	well	RB
19775	403	33	-	-	HYPH
19775	403	34	salted	salt	VBN
19775	403	35	water	water	NN
19775	403	36	,	,	,
19775	403	37	then	then	RB
19775	403	38	rinse	rinse	VB
19775	403	39	in	in	IN
19775	403	40	cold	cold	JJ
19775	403	41	water	water	NN
19775	403	42	and	and	CC
19775	403	43	drain	drain	VB
19775	403	44	on	on	IN
19775	403	45	a	a	DT
19775	403	46	sieve	sieve	NN
19775	403	47	.	.	.
19775	404	1	Have	have	VBP
19775	404	2	about	about	IN
19775	404	3	a	a	DT
19775	404	4	pint	pint	NN
19775	404	5	of	of	IN
19775	404	6	boiling	boil	VBG
19775	404	7	white	white	JJ
19775	404	8	stock	stock	NN
19775	404	9	ready	ready	JJ
19775	404	10	in	in	IN
19775	404	11	a	a	DT
19775	404	12	saucepan	saucepan	NN
19775	404	13	,	,	,
19775	404	14	lay	lie	VBD
19775	404	15	in	in	IN
19775	404	16	the	the	DT
19775	404	17	celery	celery	NN
19775	404	18	,	,	,
19775	404	19	with	with	IN
19775	404	20	a	a	DT
19775	404	21	large	large	JJ
19775	404	22	onion	onion	NN
19775	404	23	cut	cut	VBN
19775	404	24	in	in	IN
19775	404	25	quarters	quarter	NNS
19775	404	26	and	and	CC
19775	404	27	a	a	DT
19775	404	28	good	good	JJ
19775	404	29	seasoning	seasoning	NN
19775	404	30	of	of	IN
19775	404	31	salt	salt	NN
19775	404	32	and	and	CC
19775	404	33	pepper	pepper	NN
19775	404	34	,	,	,
19775	404	35	and	and	CC
19775	404	36	cook	cook	VB
19775	404	37	very	very	RB
19775	404	38	gently	gently	RB
19775	404	39	until	until	IN
19775	404	40	the	the	DT
19775	404	41	celery	celery	NN
19775	404	42	is	be	VBZ
19775	404	43	quite	quite	RB
19775	404	44	tender	tender	JJ
19775	404	45	,	,	,
19775	404	46	then	then	RB
19775	404	47	drain	drain	VB
19775	404	48	the	the	DT
19775	404	49	vegetable	vegetable	NN
19775	404	50	carefully	carefully	RB
19775	404	51	on	on	IN
19775	404	52	a	a	DT
19775	404	53	napkin	napkin	NN
19775	404	54	so	so	IN
19775	404	55	as	as	IN
19775	404	56	to	to	TO
19775	404	57	absorb	absorb	VB
19775	404	58	the	the	DT
19775	404	59	moisture	moisture	NN
19775	404	60	,	,	,
19775	404	61	and	and	CC
19775	404	62	cut	cut	VB
19775	404	63	each	each	DT
19775	404	64	head	head	NN
19775	404	65	into	into	IN
19775	404	66	quarters	quarter	NNS
19775	404	67	lengthwise	lengthwise	RB
19775	404	68	.	.	.
19775	405	1	Fold	fold	VB
19775	405	2	the	the	DT
19775	405	3	pieces	piece	NNS
19775	405	4	into	into	IN
19775	405	5	as	as	RB
19775	405	6	neat	neat	JJ
19775	405	7	a	a	DT
19775	405	8	shape	shape	NN
19775	405	9	as	as	IN
19775	405	10	possible	possible	JJ
19775	405	11	and	and	CC
19775	405	12	make	make	VB
19775	405	13	them	-PRON-	PRP
19775	405	14	even	even	RB
19775	405	15	in	in	IN
19775	405	16	size	size	NN
19775	405	17	;	;	:
19775	405	18	mask	mask	VB
19775	405	19	them	-PRON-	PRP
19775	405	20	entirely	entirely	RB
19775	405	21	over	over	IN
19775	405	22	with	with	IN
19775	405	23	thick	thick	JJ
19775	405	24	bechamel	bechamel	NN
19775	405	25	sauce	sauce	NN
19775	405	26	and	and	CC
19775	405	27	allow	allow	VB
19775	405	28	this	this	DT
19775	405	29	latter	latter	JJ
19775	405	30	to	to	IN
19775	405	31	stiffen	stiffen	NNP
19775	405	32	;	;	:
19775	405	33	then	then	RB
19775	405	34	dip	dip	VB
19775	405	35	the	the	DT
19775	405	36	pieces	piece	NNS
19775	405	37	in	in	IN
19775	405	38	beaten	beat	VBN
19775	405	39	egg	egg	NN
19775	405	40	,	,	,
19775	405	41	roll	roll	VB
19775	405	42	thickly	thickly	RB
19775	405	43	in	in	IN
19775	405	44	fine	fine	JJ
19775	405	45	white	white	JJ
19775	405	46	bread	bread	NN
19775	405	47	crumbs	crumb	NNS
19775	405	48	,	,	,
19775	405	49	and	and	CC
19775	405	50	fry	fry	VB
19775	405	51	in	in	IN
19775	405	52	boiling	boil	VBG
19775	405	53	fat	fat	NN
19775	405	54	.	.	.
19775	406	1	When	when	WRB
19775	406	2	sufficiently	sufficiently	RB
19775	406	3	browned	brown	VBN
19775	406	4	,	,	,
19775	406	5	drain	drain	VBP
19775	406	6	on	on	IN
19775	406	7	blotting	blot	VBG
19775	406	8	-	-	HYPH
19775	406	9	paper	paper	NN
19775	406	10	,	,	,
19775	406	11	and	and	CC
19775	406	12	pile	pile	VB
19775	406	13	up	up	RP
19775	406	14	high	high	RB
19775	406	15	in	in	IN
19775	406	16	the	the	DT
19775	406	17	center	center	NN
19775	406	18	of	of	IN
19775	406	19	a	a	DT
19775	406	20	hot	hot	JJ
19775	406	21	dish	dish	NN
19775	406	22	covered	cover	VBN
19775	406	23	with	with	IN
19775	406	24	a	a	DT
19775	406	25	napkin	napkin	NN
19775	406	26	.	.	.
19775	407	1	Garnish	garnish	VB
19775	407	2	with	with	IN
19775	407	3	sprigs	sprig	NNS
19775	407	4	of	of	IN
19775	407	5	fried	fry	VBN
19775	407	6	parsley	parsley	NNP
19775	407	7	and	and	CC
19775	407	8	serve	serve	VB
19775	407	9	.	.	.
19775	408	1	CELERY	CELERY	NNP
19775	408	2	-	-	HYPH
19775	408	3	POTATO	potato	NN
19775	408	4	CROQUETTES	croquette	NNS
19775	408	5	.	.	.
19775	409	1	To	to	IN
19775	409	2	a	a	DT
19775	409	3	pint	pint	NN
19775	409	4	of	of	IN
19775	409	5	mashed	mashed	JJ
19775	409	6	potatoes	potato	NNS
19775	409	7	add	add	VBP
19775	409	8	half	half	PDT
19775	409	9	a	a	DT
19775	409	10	teacup	teacup	NN
19775	409	11	of	of	IN
19775	409	12	cooked	cook	VBN
19775	409	13	celery	celery	NN
19775	409	14	,	,	,
19775	409	15	season	season	NN
19775	409	16	with	with	IN
19775	409	17	a	a	DT
19775	409	18	tablespoon	tablespoon	NN
19775	409	19	of	of	IN
19775	409	20	butter	butter	NN
19775	409	21	,	,	,
19775	409	22	half	half	PDT
19775	409	23	a	a	DT
19775	409	24	teaspoon	teaspoon	NN
19775	409	25	of	of	IN
19775	409	26	salt	salt	NN
19775	409	27	,	,	,
19775	409	28	a	a	DT
19775	409	29	dash	dash	NN
19775	409	30	of	of	IN
19775	409	31	white	white	JJ
19775	409	32	pepper	pepper	NN
19775	409	33	;	;	:
19775	409	34	add	add	VB
19775	409	35	the	the	DT
19775	409	36	yolk	yolk	NN
19775	409	37	of	of	IN
19775	409	38	one	one	CD
19775	409	39	egg	egg	NN
19775	409	40	.	.	.
19775	410	1	Roll	roll	VB
19775	410	2	in	in	IN
19775	410	3	shape	shape	NN
19775	410	4	of	of	IN
19775	410	5	a	a	DT
19775	410	6	small	small	JJ
19775	410	7	cylinder	cylinder	NN
19775	410	8	three	three	CD
19775	410	9	inches	inch	NNS
19775	410	10	long	long	JJ
19775	410	11	and	and	CC
19775	410	12	one	one	CD
19775	410	13	and	and	CC
19775	410	14	a	a	DT
19775	410	15	fourth	fourth	JJ
19775	410	16	inches	inch	NNS
19775	410	17	thick	thick	JJ
19775	410	18	.	.	.
19775	411	1	Dip	dip	VB
19775	411	2	them	-PRON-	PRP
19775	411	3	in	in	IN
19775	411	4	the	the	DT
19775	411	5	beaten	beat	VBN
19775	411	6	white	white	NN
19775	411	7	of	of	IN
19775	411	8	egg	egg	NN
19775	411	9	,	,	,
19775	411	10	roll	roll	NN
19775	411	11	in	in	IN
19775	411	12	cracker	cracker	NN
19775	411	13	or	or	CC
19775	411	14	bread	bread	NN
19775	411	15	crumbs	crumb	NNS
19775	411	16	and	and	CC
19775	411	17	fry	fry	NN
19775	411	18	.	.	.
19775	412	1	CHICAGO	CHICAGO	NNP
19775	412	2	RECORD	RECORD	NNP
19775	412	3	.	.	.
19775	413	1	CELERY	celery	VB
19775	413	2	AU	AU	NNP
19775	413	3	GRATIN	gratin	NN
19775	413	4	.	.	.
19775	414	1	Wash	wash	VB
19775	414	2	and	and	CC
19775	414	3	trim	trim	VBP
19775	414	4	four	four	CD
19775	414	5	heads	head	NNS
19775	414	6	of	of	IN
19775	414	7	celery	celery	NN
19775	414	8	;	;	,
19775	414	9	set	set	VBN
19775	414	10	in	in	IN
19775	414	11	a	a	DT
19775	414	12	stewpan	stewpan	NN
19775	414	13	with	with	IN
19775	414	14	a	a	DT
19775	414	15	teaspoonful	teaspoonful	JJ
19775	414	16	of	of	IN
19775	414	17	vinegar	vinegar	NN
19775	414	18	,	,	,
19775	414	19	salt	salt	NN
19775	414	20	and	and	CC
19775	414	21	cold	cold	JJ
19775	414	22	water	water	NN
19775	414	23	;	;	:
19775	414	24	boil	boil	VB
19775	414	25	until	until	IN
19775	414	26	tender	tender	NN
19775	414	27	and	and	CC
19775	414	28	drain	drain	VB
19775	414	29	dry	dry	JJ
19775	414	30	.	.	.
19775	415	1	Make	make	VB
19775	415	2	some	some	DT
19775	415	3	sauce	sauce	NN
19775	415	4	with	with	IN
19775	415	5	a	a	DT
19775	415	6	tablespoonful	tablespoonful	NN
19775	415	7	of	of	IN
19775	415	8	butter	butter	NN
19775	415	9	,	,	,
19775	415	10	the	the	DT
19775	415	11	same	same	JJ
19775	415	12	quantity	quantity	NN
19775	415	13	of	of	IN
19775	415	14	flour	flour	NN
19775	415	15	and	and	CC
19775	415	16	half	half	PDT
19775	415	17	a	a	DT
19775	415	18	pint	pint	NN
19775	415	19	of	of	IN
19775	415	20	milk	milk	NN
19775	415	21	.	.	.
19775	416	1	Cook	cook	NN
19775	416	2	while	while	IN
19775	416	3	stirring	stir	VBG
19775	416	4	till	till	IN
19775	416	5	it	-PRON-	PRP
19775	416	6	thickens	thicken	VBZ
19775	416	7	;	;	:
19775	416	8	add	add	VB
19775	416	9	the	the	DT
19775	416	10	yolk	yolk	NN
19775	416	11	of	of	IN
19775	416	12	one	one	CD
19775	416	13	egg	egg	NN
19775	416	14	and	and	CC
19775	416	15	a	a	DT
19775	416	16	tablespoonful	tablespoonful	NN
19775	416	17	of	of	IN
19775	416	18	grated	grate	VBN
19775	416	19	cheese	cheese	NN
19775	416	20	;	;	:
19775	416	21	stir	stir	VB
19775	416	22	the	the	DT
19775	416	23	sauce	sauce	NN
19775	416	24	,	,	,
19775	416	25	but	but	CC
19775	416	26	do	do	VBP
19775	416	27	not	not	RB
19775	416	28	let	let	VB
19775	416	29	it	-PRON-	PRP
19775	416	30	boil	boil	VB
19775	416	31	.	.	.
19775	417	1	Arrange	arrange	VB
19775	417	2	the	the	DT
19775	417	3	celery	celery	NN
19775	417	4	in	in	IN
19775	417	5	a	a	DT
19775	417	6	pie	pie	NN
19775	417	7	dish	dish	NN
19775	417	8	,	,	,
19775	417	9	sprinkle	sprinkle	VB
19775	417	10	bread	bread	NN
19775	417	11	crumbs	crumb	VBZ
19775	417	12	over	over	RB
19775	417	13	and	and	CC
19775	417	14	little	little	JJ
19775	417	15	bits	bit	NNS
19775	417	16	of	of	IN
19775	417	17	butter	butter	NN
19775	417	18	;	;	:
19775	417	19	cover	cover	VB
19775	417	20	with	with	IN
19775	417	21	sauce	sauce	NN
19775	417	22	and	and	CC
19775	417	23	brown	brown	NN
19775	417	24	in	in	IN
19775	417	25	the	the	DT
19775	417	26	oven	oven	NN
19775	417	27	.	.	.
19775	418	1	Serve	serve	VB
19775	418	2	in	in	IN
19775	418	3	the	the	DT
19775	418	4	dish	dish	NN
19775	418	5	in	in	IN
19775	418	6	which	which	WDT
19775	418	7	it	-PRON-	PRP
19775	418	8	is	be	VBZ
19775	418	9	cooked	cook	VBN
19775	418	10	.	.	.
19775	419	1	CHICAGO	CHICAGO	NNP
19775	419	2	RECORD	RECORD	NNP
19775	419	3	.	.	.
19775	420	1	CELERY	celery	VB
19775	420	2	SALAD	salad	NN
19775	420	3	.	.	.
19775	421	1	Take	take	VB
19775	421	2	the	the	DT
19775	421	3	inner	inner	JJ
19775	421	4	and	and	CC
19775	421	5	tenderest	tenderest	NN
19775	421	6	heads	head	NNS
19775	421	7	of	of	IN
19775	421	8	three	three	CD
19775	421	9	stalks	stalk	NNS
19775	421	10	of	of	IN
19775	421	11	celery	celery	NN
19775	421	12	,	,	,
19775	421	13	cut	cut	VB
19775	421	14	them	-PRON-	PRP
19775	421	15	into	into	IN
19775	421	16	strips	strip	NNS
19775	421	17	an	an	DT
19775	421	18	inch	inch	NN
19775	421	19	long	long	RB
19775	421	20	and	and	CC
19775	421	21	about	about	IN
19775	421	22	the	the	DT
19775	421	23	thickness	thickness	NN
19775	421	24	of	of	IN
19775	421	25	young	young	JJ
19775	421	26	French	french	JJ
19775	421	27	beans	bean	NNS
19775	421	28	.	.	.
19775	422	1	Rub	rub	VB
19775	422	2	the	the	DT
19775	422	3	salad	salad	NN
19775	422	4	bowl	bowl	NN
19775	422	5	lightly	lightly	RB
19775	422	6	with	with	IN
19775	422	7	shallot	shallot	NN
19775	422	8	.	.	.
19775	423	1	Mix	mix	VB
19775	423	2	the	the	DT
19775	423	3	yolks	yolk	NNS
19775	423	4	of	of	IN
19775	423	5	two	two	CD
19775	423	6	hard	hard	JJ
19775	423	7	boiled	boil	VBN
19775	423	8	eggs	egg	NNS
19775	423	9	with	with	IN
19775	423	10	three	three	CD
19775	423	11	tablespoonfuls	tablespoonful	NNS
19775	423	12	of	of	IN
19775	423	13	salad	salad	NN
19775	423	14	oil	oil	NN
19775	423	15	,	,	,
19775	423	16	one	one	CD
19775	423	17	of	of	IN
19775	423	18	tarragon	tarragon	NNP
19775	423	19	vinegar	vinegar	NNP
19775	423	20	,	,	,
19775	423	21	a	a	DT
19775	423	22	little	little	JJ
19775	423	23	mustard	mustard	NN
19775	423	24	and	and	CC
19775	423	25	pepper	pepper	NN
19775	423	26	and	and	CC
19775	423	27	salt	salt	NN
19775	423	28	to	to	IN
19775	423	29	taste	taste	NN
19775	423	30	.	.	.
19775	424	1	Add	add	VB
19775	424	2	the	the	DT
19775	424	3	celery	celery	NN
19775	424	4	to	to	IN
19775	424	5	this	this	DT
19775	424	6	sauce	sauce	NN
19775	424	7	,	,	,
19775	424	8	toss	toss	VB
19775	424	9	well	well	RB
19775	424	10	with	with	IN
19775	424	11	two	two	CD
19775	424	12	silver	silver	NN
19775	424	13	forks	fork	NNS
19775	424	14	,	,	,
19775	424	15	garnish	garnish	VB
19775	424	16	with	with	IN
19775	424	17	slices	slice	NNS
19775	424	18	of	of	IN
19775	424	19	hard	hard	JJ
19775	424	20	boiled	boil	VBN
19775	424	21	eggs	egg	NNS
19775	424	22	.	.	.
19775	425	1	If	if	IN
19775	425	2	you	-PRON-	PRP
19775	425	3	have	have	VBP
19775	425	4	any	any	DT
19775	425	5	cold	cold	JJ
19775	425	6	chicken	chicken	NN
19775	425	7	or	or	CC
19775	425	8	turkey	turkey	NNP
19775	425	9	,	,	,
19775	425	10	chop	chop	VB
19775	425	11	it	-PRON-	PRP
19775	425	12	up	up	RP
19775	425	13	,	,	,
19775	425	14	and	and	CC
19775	425	15	mix	mix	VB
19775	425	16	with	with	IN
19775	425	17	some	some	DT
19775	425	18	of	of	IN
19775	425	19	above	above	RB
19775	425	20	in	in	IN
19775	425	21	equal	equal	JJ
19775	425	22	proportions	proportion	NNS
19775	425	23	;	;	:
19775	425	24	or	or	CC
19775	425	25	a	a	DT
19775	425	26	few	few	JJ
19775	425	27	oysters	oyster	NNS
19775	425	28	will	will	MD
19775	425	29	be	be	VB
19775	425	30	a	a	DT
19775	425	31	great	great	JJ
19775	425	32	addition	addition	NN
19775	425	33	.	.	.
19775	426	1	STEWED	STEWED	NNP
19775	426	2	CELERY	CELERY	NNPS
19775	426	3	.	.	.
19775	427	1	After	after	IN
19775	427	2	celery	celery	NN
19775	427	3	is	be	VBZ
19775	427	4	cut	cut	VBN
19775	427	5	up	up	RP
19775	427	6	and	and	CC
19775	427	7	soaked	soak	VBN
19775	427	8	in	in	IN
19775	427	9	cold	cold	JJ
19775	427	10	water	water	NN
19775	427	11	for	for	IN
19775	427	12	fifteen	fifteen	CD
19775	427	13	minutes	minute	NNS
19775	427	14	,	,	,
19775	427	15	then	then	RB
19775	427	16	cooked	cook	VBN
19775	427	17	until	until	IN
19775	427	18	tender	tender	NN
19775	427	19	,	,	,
19775	427	20	it	-PRON-	PRP
19775	427	21	must	must	MD
19775	427	22	be	be	VB
19775	427	23	drained	drain	VBN
19775	427	24	in	in	IN
19775	427	25	the	the	DT
19775	427	26	colander	colander	NN
19775	427	27	,	,	,
19775	427	28	thrown	throw	VBN
19775	427	29	into	into	IN
19775	427	30	cold	cold	JJ
19775	427	31	water	water	NN
19775	427	32	to	to	TO
19775	427	33	blanch	blanch	VB
19775	427	34	and	and	CC
19775	427	35	become	become	VB
19775	427	36	firm	firm	JJ
19775	427	37	,	,	,
19775	427	38	and	and	CC
19775	427	39	then	then	RB
19775	427	40	thoroughly	thoroughly	RB
19775	427	41	heated	heat	VBD
19775	427	42	in	in	IN
19775	427	43	a	a	DT
19775	427	44	white	white	JJ
19775	427	45	sauce	sauce	NN
19775	427	46	.	.	.
19775	428	1	If	if	IN
19775	428	2	the	the	DT
19775	428	3	cold	cold	JJ
19775	428	4	bath	bath	NN
19775	428	5	is	be	VBZ
19775	428	6	neglected	neglect	VBN
19775	428	7	the	the	DT
19775	428	8	result	result	NN
19775	428	9	will	will	MD
19775	428	10	be	be	VB
19775	428	11	flat	flat	JJ
19775	428	12	and	and	CC
19775	428	13	discolored	discolor	VBN
19775	428	14	instead	instead	RB
19775	428	15	of	of	IN
19775	428	16	white	white	JJ
19775	428	17	and	and	CC
19775	428	18	crisp	crisp	JJ
19775	428	19	.	.	.
19775	429	1	CELERY	CELERY	NNP
19775	429	2	SOUP	SOUP	NNP
19775	429	3	.	.	.
19775	430	1	The	the	DT
19775	430	2	ingredients	ingredient	NNS
19775	430	3	are	be	VBP
19775	430	4	two	two	CD
19775	430	5	heads	head	NNS
19775	430	6	of	of	IN
19775	430	7	celery	celery	NN
19775	430	8	,	,	,
19775	430	9	one	one	CD
19775	430	10	quart	quart	NN
19775	430	11	of	of	IN
19775	430	12	water	water	NN
19775	430	13	,	,	,
19775	430	14	one	one	CD
19775	430	15	quart	quart	NN
19775	430	16	of	of	IN
19775	430	17	milk	milk	NN
19775	430	18	,	,	,
19775	430	19	two	two	CD
19775	430	20	tablespoonfuls	tablespoonful	NNS
19775	430	21	of	of	IN
19775	430	22	flour	flour	NN
19775	430	23	,	,	,
19775	430	24	one	one	CD
19775	430	25	teaspoonful	teaspoonful	NN
19775	430	26	of	of	IN
19775	430	27	salt	salt	NN
19775	430	28	,	,	,
19775	430	29	two	two	CD
19775	430	30	tablespoonfuls	tablespoonful	NNS
19775	430	31	of	of	IN
19775	430	32	butter	butter	NN
19775	430	33	and	and	CC
19775	430	34	a	a	DT
19775	430	35	dash	dash	NN
19775	430	36	of	of	IN
19775	430	37	pepper	pepper	NN
19775	430	38	.	.	.
19775	431	1	Wash	wash	VB
19775	431	2	and	and	CC
19775	431	3	scrape	scrape	VB
19775	431	4	celery	celery	NN
19775	431	5	and	and	CC
19775	431	6	cut	cut	VBN
19775	431	7	in	in	IN
19775	431	8	half	half	DT
19775	431	9	inch	inch	NN
19775	431	10	pieces	piece	NNS
19775	431	11	,	,	,
19775	431	12	put	put	VBN
19775	431	13	in	in	RP
19775	431	14	boiling	boil	VBG
19775	431	15	water	water	NN
19775	431	16	and	and	CC
19775	431	17	cook	cook	NN
19775	431	18	until	until	IN
19775	431	19	soft	soft	JJ
19775	431	20	.	.	.
19775	432	1	Mash	mash	VB
19775	432	2	the	the	DT
19775	432	3	celery	celery	NN
19775	432	4	in	in	IN
19775	432	5	the	the	DT
19775	432	6	water	water	NN
19775	432	7	in	in	IN
19775	432	8	which	which	WDT
19775	432	9	it	-PRON-	PRP
19775	432	10	is	be	VBZ
19775	432	11	boiled	boil	VBN
19775	432	12	and	and	CC
19775	432	13	add	add	VB
19775	432	14	salt	salt	NN
19775	432	15	and	and	CC
19775	432	16	pepper	pepper	NN
19775	432	17	.	.	.
19775	433	1	Let	let	VB
19775	433	2	the	the	DT
19775	433	3	milk	milk	NN
19775	433	4	come	come	VB
19775	433	5	to	to	IN
19775	433	6	a	a	DT
19775	433	7	boil	boil	NN
19775	433	8	;	;	:
19775	433	9	cream	cream	NN
19775	433	10	together	together	RB
19775	433	11	the	the	DT
19775	433	12	butter	butter	NN
19775	433	13	and	and	CC
19775	433	14	flour	flour	NN
19775	433	15	and	and	CC
19775	433	16	stir	stir	VB
19775	433	17	the	the	DT
19775	433	18	boiling	boil	VBG
19775	433	19	milk	milk	NN
19775	433	20	into	into	IN
19775	433	21	it	-PRON-	PRP
19775	433	22	slowly	slowly	RB
19775	433	23	;	;	:
19775	433	24	then	then	RB
19775	433	25	add	add	VB
19775	433	26	celery	celery	NN
19775	433	27	and	and	CC
19775	433	28	strain	strain	VB
19775	433	29	through	through	IN
19775	433	30	a	a	DT
19775	433	31	sieve	sieve	NN
19775	433	32	mashing	mash	VBG
19775	433	33	and	and	CC
19775	433	34	pressing	press	VBG
19775	433	35	with	with	IN
19775	433	36	the	the	DT
19775	433	37	back	back	NN
19775	433	38	of	of	IN
19775	433	39	a	a	DT
19775	433	40	spoon	spoon	NN
19775	433	41	until	until	IN
19775	433	42	all	all	DT
19775	433	43	but	but	IN
19775	433	44	the	the	DT
19775	433	45	tough	tough	JJ
19775	433	46	fibres	fibre	NNS
19775	433	47	of	of	IN
19775	433	48	the	the	DT
19775	433	49	celery	celery	NN
19775	433	50	are	be	VBP
19775	433	51	squeezed	squeeze	VBN
19775	433	52	through	through	IN
19775	433	53	.	.	.
19775	434	1	Return	return	VB
19775	434	2	the	the	DT
19775	434	3	soup	soup	NN
19775	434	4	to	to	IN
19775	434	5	the	the	DT
19775	434	6	fire	fire	NN
19775	434	7	and	and	CC
19775	434	8	heat	heat	NN
19775	434	9	until	until	IN
19775	434	10	it	-PRON-	PRP
19775	434	11	is	be	VBZ
19775	434	12	steaming	steam	VBG
19775	434	13	when	when	WRB
19775	434	14	it	-PRON-	PRP
19775	434	15	is	be	VBZ
19775	434	16	ready	ready	JJ
19775	434	17	to	to	TO
19775	434	18	serve	serve	VB
19775	434	19	.	.	.
19775	435	1	BOILED	boiled	JJ
19775	435	2	CELERIAC	CELERIAC	NNS
19775	435	3	.	.	.
19775	436	1	Pare	pare	VB
19775	436	2	the	the	DT
19775	436	3	roots	root	NNS
19775	436	4	and	and	CC
19775	436	5	throw	throw	VB
19775	436	6	them	-PRON-	PRP
19775	436	7	into	into	IN
19775	436	8	cold	cold	JJ
19775	436	9	water	water	NN
19775	436	10	for	for	IN
19775	436	11	one	one	CD
19775	436	12	half	half	JJ
19775	436	13	hour	hour	NN
19775	436	14	.	.	.
19775	437	1	Cut	cut	VB
19775	437	2	into	into	IN
19775	437	3	squares	square	NNS
19775	437	4	,	,	,
19775	437	5	boil	boil	VBP
19775	437	6	in	in	IN
19775	437	7	salted	salted	JJ
19775	437	8	water	water	NN
19775	437	9	until	until	IN
19775	437	10	tender	tender	VB
19775	437	11	and	and	CC
19775	437	12	serve	serve	VB
19775	437	13	with	with	IN
19775	437	14	a	a	DT
19775	437	15	butter	butter	NN
19775	437	16	or	or	CC
19775	437	17	cream	cream	NN
19775	437	18	sauce	sauce	NN
19775	437	19	.	.	.
19775	438	1	CELERIAC	CELERIAC	NNP
19775	438	2	SALAD	SALAD	NNP
19775	438	3	.	.	.
19775	439	1	Boil	boil	VB
19775	439	2	the	the	DT
19775	439	3	roots	root	NNS
19775	439	4	in	in	IN
19775	439	5	salted	salted	JJ
19775	439	6	water	water	NN
19775	439	7	,	,	,
19775	439	8	throw	throw	VB
19775	439	9	into	into	IN
19775	439	10	cold	cold	JJ
19775	439	11	water	water	NN
19775	439	12	and	and	CC
19775	439	13	peel	peel	NN
19775	439	14	;	;	,
19775	439	15	slice	slice	NN
19775	439	16	,	,	,
19775	439	17	serve	serve	VB
19775	439	18	on	on	IN
19775	439	19	lettuce	lettuce	NN
19775	439	20	leaves	leave	NNS
19775	439	21	and	and	CC
19775	439	22	pour	pour	VBP
19775	439	23	over	over	IN
19775	439	24	a	a	DT
19775	439	25	French	french	JJ
19775	439	26	or	or	CC
19775	439	27	mayonnaise	mayonnaise	NN
19775	439	28	dressing	dressing	NN
19775	439	29	.	.	.
19775	440	1	(	(	-LRB-
19775	440	2	See	see	VB
19775	440	3	Salad	Salad	NNP
19775	440	4	Dressing	Dressing	NNP
19775	440	5	.	.	.
19775	440	6	)	)	-RRB-
19775	441	1	CHERVIL	CHERVIL	NNP
19775	441	2	SALAD	SALAD	NNP
19775	441	3	.	.	.
19775	442	1	Clean	clean	VB
19775	442	2	the	the	DT
19775	442	3	leaves	leave	NNS
19775	442	4	thoroughly	thoroughly	RB
19775	442	5	in	in	IN
19775	442	6	cold	cold	JJ
19775	442	7	water	water	NN
19775	442	8	and	and	CC
19775	442	9	shake	shake	VB
19775	442	10	to	to	TO
19775	442	11	drain	drain	VB
19775	442	12	.	.	.
19775	443	1	Serve	serve	VB
19775	443	2	with	with	IN
19775	443	3	French	french	JJ
19775	443	4	salad	salad	NN
19775	443	5	dressing	dressing	NN
19775	443	6	.	.	.
19775	444	1	The	the	DT
19775	444	2	leaves	leave	NNS
19775	444	3	are	be	VBP
19775	444	4	aromatic	aromatic	JJ
19775	444	5	and	and	CC
19775	444	6	are	be	VBP
19775	444	7	used	use	VBN
19775	444	8	for	for	IN
19775	444	9	seasoning	seasoning	NN
19775	444	10	dressings	dressing	NNS
19775	444	11	,	,	,
19775	444	12	salads	salad	NNS
19775	444	13	,	,	,
19775	444	14	sauces	sauce	NNS
19775	444	15	and	and	CC
19775	444	16	soups	soup	NNS
19775	444	17	and	and	CC
19775	444	18	also	also	RB
19775	444	19	for	for	IN
19775	444	20	garnishes	garnish	NNS
19775	444	21	.	.	.
19775	445	1	CREAM	cream	NN
19775	445	2	CHICORY	CHICORY	NNP
19775	445	3	.	.	.
19775	446	1	Clean	clean	JJ
19775	446	2	well	well	RB
19775	446	3	and	and	CC
19775	446	4	boil	boil	VB
19775	446	5	several	several	JJ
19775	446	6	heads	head	NNS
19775	446	7	of	of	IN
19775	446	8	chicory	chicory	NN
19775	446	9	,	,	,
19775	446	10	drain	drain	NN
19775	446	11	and	and	CC
19775	446	12	cool	cool	VB
19775	446	13	;	;	:
19775	446	14	squeeze	squeeze	VB
19775	446	15	out	out	RP
19775	446	16	the	the	DT
19775	446	17	water	water	NN
19775	446	18	from	from	IN
19775	446	19	the	the	DT
19775	446	20	chicory	chicory	NN
19775	446	21	and	and	CC
19775	446	22	mince	mince	VB
19775	446	23	it	-PRON-	PRP
19775	446	24	;	;	:
19775	446	25	melt	melt	VB
19775	446	26	some	some	DT
19775	446	27	butter	butter	NN
19775	446	28	in	in	IN
19775	446	29	a	a	DT
19775	446	30	saucepan	saucepan	NN
19775	446	31	and	and	CC
19775	446	32	cook	cook	NN
19775	446	33	until	until	IN
19775	446	34	the	the	DT
19775	446	35	moisture	moisture	NN
19775	446	36	has	have	VBZ
19775	446	37	evaporated	evaporate	VBN
19775	446	38	;	;	:
19775	446	39	sprinkle	sprinkle	VB
19775	446	40	with	with	IN
19775	446	41	flour	flour	NN
19775	446	42	and	and	CC
19775	446	43	add	add	VB
19775	446	44	hot	hot	JJ
19775	446	45	milk	milk	NN
19775	446	46	;	;	:
19775	446	47	boil	boil	VB
19775	446	48	up	up	RP
19775	446	49	stirring	stir	VBG
19775	446	50	all	all	PDT
19775	446	51	the	the	DT
19775	446	52	time	time	NN
19775	446	53	;	;	:
19775	446	54	season	season	NN
19775	446	55	,	,	,
19775	446	56	and	and	CC
19775	446	57	cook	cook	NN
19775	446	58	on	on	RP
19775	446	59	back	back	RB
19775	446	60	of	of	IN
19775	446	61	the	the	DT
19775	446	62	stove	stove	JJ
19775	446	63	fifteen	fifteen	CD
19775	446	64	minutes	minute	NNS
19775	446	65	;	;	:
19775	446	66	serve	serve	VB
19775	446	67	with	with	IN
19775	446	68	croutons	crouton	NNS
19775	446	69	or	or	CC
19775	446	70	bits	bit	NNS
19775	446	71	of	of	IN
19775	446	72	toast	toast	NN
19775	446	73	.	.	.
19775	447	1	FRENCH	FRENCH	NNP
19775	447	2	RECIPE	RECIPE	NNP
19775	447	3	.	.	.
19775	448	1	CHICORY	CHICORY	NNP
19775	448	2	SALAD	SALAD	NNP
19775	448	3	.	.	.
19775	449	1	Wash	wash	VB
19775	449	2	and	and	CC
19775	449	3	shake	shake	VB
19775	449	4	well	well	RB
19775	449	5	;	;	:
19775	449	6	select	select	VB
19775	449	7	the	the	DT
19775	449	8	white	white	JJ
19775	449	9	leaves	leave	NNS
19775	449	10	and	and	CC
19775	449	11	cut	cut	VBD
19775	449	12	in	in	IN
19775	449	13	one	one	CD
19775	449	14	or	or	CC
19775	449	15	two	two	CD
19775	449	16	inch	inch	NN
19775	449	17	lengths	length	NNS
19775	449	18	.	.	.
19775	450	1	In	in	IN
19775	450	2	the	the	DT
19775	450	3	salad	salad	NN
19775	450	4	bowl	bowl	NN
19775	450	5	mix	mix	VBP
19775	450	6	the	the	DT
19775	450	7	oil	oil	NN
19775	450	8	,	,	,
19775	450	9	salt	salt	NN
19775	450	10	and	and	CC
19775	450	11	vinegar	vinegar	NN
19775	450	12	then	then	RB
19775	450	13	add	add	VBP
19775	450	14	the	the	DT
19775	450	15	chicory	chicory	NN
19775	450	16	and	and	CC
19775	450	17	mix	mix	VB
19775	450	18	vigorously	vigorously	RB
19775	450	19	with	with	IN
19775	450	20	a	a	DT
19775	450	21	wooden	wooden	JJ
19775	450	22	fork	fork	NN
19775	450	23	and	and	CC
19775	450	24	spoon	spoon	NN
19775	450	25	;	;	:
19775	450	26	add	add	VB
19775	450	27	the	the	DT
19775	450	28	vinegar	vinegar	NN
19775	450	29	sparingly--1	sparingly--1	FW
19775	450	30	-	-	HYPH
19775	450	31	1/2	1/2	CD
19775	450	32	tablespoons	tablespoon	NNS
19775	450	33	of	of	IN
19775	450	34	vinegar	vinegar	NN
19775	450	35	to	to	IN
19775	450	36	6	6	CD
19775	450	37	of	of	IN
19775	450	38	oil	oil	NN
19775	450	39	.	.	.
19775	451	1	A	a	DT
19775	451	2	crust	crust	NN
19775	451	3	of	of	IN
19775	451	4	bread	bread	NN
19775	451	5	rubbed	rub	VBN
19775	451	6	with	with	IN
19775	451	7	garlic	garlic	NN
19775	451	8	is	be	VBZ
19775	451	9	usually	usually	RB
19775	451	10	added	add	VBN
19775	451	11	,	,	,
19775	451	12	but	but	CC
19775	451	13	the	the	DT
19775	451	14	bowl	bowl	NN
19775	451	15	itself	-PRON-	PRP
19775	451	16	may	may	MD
19775	451	17	be	be	VB
19775	451	18	slightly	slightly	RB
19775	451	19	rubbed	rub	VBN
19775	451	20	with	with	IN
19775	451	21	a	a	DT
19775	451	22	cut	cut	JJ
19775	451	23	clove	clove	NN
19775	451	24	.	.	.
19775	452	1	FRENCH	FRENCH	NNP
19775	452	2	RECIPE	RECIPE	NNP
19775	452	3	.	.	.
19775	453	1	CITRON	CITRON	NNP
19775	453	2	PRESERVES	PRESERVES	NNP
19775	453	3	.	.	.
19775	454	1	Select	select	JJ
19775	454	2	sound	sound	JJ
19775	454	3	fruit	fruit	NN
19775	454	4	,	,	,
19775	454	5	pare	pare	VBP
19775	454	6	and	and	CC
19775	454	7	divide	divide	VB
19775	454	8	them	-PRON-	PRP
19775	454	9	into	into	IN
19775	454	10	quarters	quarter	NNS
19775	454	11	,	,	,
19775	454	12	and	and	CC
19775	454	13	cut	cut	VB
19775	454	14	each	each	DT
19775	454	15	quarter	quarter	NN
19775	454	16	into	into	IN
19775	454	17	small	small	JJ
19775	454	18	pieces	piece	NNS
19775	454	19	,	,	,
19775	454	20	take	take	VB
19775	454	21	the	the	DT
19775	454	22	seeds	seed	NNS
19775	454	23	out	out	RP
19775	454	24	carefully	carefully	RB
19775	454	25	;	;	:
19775	454	26	the	the	DT
19775	454	27	slices	slice	NNS
19775	454	28	may	may	MD
19775	454	29	be	be	VB
19775	454	30	left	leave	VBN
19775	454	31	plain	plain	JJ
19775	454	32	or	or	CC
19775	454	33	may	may	MD
19775	454	34	be	be	VB
19775	454	35	cut	cut	VBN
19775	454	36	in	in	IN
19775	454	37	fancy	fancy	JJ
19775	454	38	shapes	shape	NNS
19775	454	39	,	,	,
19775	454	40	notching	notch	VBG
19775	454	41	the	the	DT
19775	454	42	edges	edge	NNS
19775	454	43	nicely	nicely	RB
19775	454	44	,	,	,
19775	454	45	weigh	weigh	VB
19775	454	46	the	the	DT
19775	454	47	citron	citron	NN
19775	454	48	,	,	,
19775	454	49	and	and	CC
19775	454	50	to	to	IN
19775	454	51	every	every	DT
19775	454	52	pound	pound	NN
19775	454	53	of	of	IN
19775	454	54	fruit	fruit	NN
19775	454	55	allow	allow	VB
19775	454	56	a	a	DT
19775	454	57	pound	pound	NN
19775	454	58	of	of	IN
19775	454	59	sugar	sugar	NN
19775	454	60	.	.	.
19775	455	1	Boil	boil	VB
19775	455	2	in	in	IN
19775	455	3	water	water	NN
19775	455	4	with	with	IN
19775	455	5	a	a	DT
19775	455	6	small	small	JJ
19775	455	7	piece	piece	NN
19775	455	8	of	of	IN
19775	455	9	alum	alum	NN
19775	455	10	until	until	IN
19775	455	11	clear	clear	JJ
19775	455	12	and	and	CC
19775	455	13	tender	tender	JJ
19775	455	14	;	;	:
19775	455	15	then	then	RB
19775	455	16	rinse	rinse	VB
19775	455	17	in	in	IN
19775	455	18	cold	cold	JJ
19775	455	19	water	water	NN
19775	455	20	.	.	.
19775	456	1	Boil	Boil	NNP
19775	456	2	the	the	DT
19775	456	3	weighed	weighed	JJ
19775	456	4	sugar	sugar	NN
19775	456	5	in	in	IN
19775	456	6	water	water	NN
19775	456	7	and	and	CC
19775	456	8	skim	skim	NN
19775	456	9	until	until	IN
19775	456	10	the	the	DT
19775	456	11	syrup	syrup	NN
19775	456	12	is	be	VBZ
19775	456	13	clear	clear	JJ
19775	456	14	.	.	.
19775	457	1	Add	add	VB
19775	457	2	the	the	DT
19775	457	3	fruit	fruit	NN
19775	457	4	,	,	,
19775	457	5	a	a	DT
19775	457	6	little	little	JJ
19775	457	7	ginger	ginger	NN
19775	457	8	root	root	NN
19775	457	9	or	or	CC
19775	457	10	a	a	DT
19775	457	11	few	few	JJ
19775	457	12	slices	slice	NNS
19775	457	13	of	of	IN
19775	457	14	lemon	lemon	NN
19775	457	15	,	,	,
19775	457	16	boil	boil	VB
19775	457	17	five	five	CD
19775	457	18	minutes	minute	NNS
19775	457	19	and	and	CC
19775	457	20	fill	fill	VB
19775	457	21	hot	hot	JJ
19775	457	22	jars	jar	NNS
19775	457	23	.	.	.
19775	458	1	Seal	seal	VB
19775	458	2	tightly	tightly	RB
19775	458	3	.	.	.
19775	459	1	CITRON	CITRON	NNP
19775	459	2	PUDDING	PUDDING	NNP
19775	459	3	.	.	.
19775	460	1	Cream	cream	VB
19775	460	2	together	together	RB
19775	460	3	half	half	PDT
19775	460	4	a	a	DT
19775	460	5	cup	cup	NN
19775	460	6	of	of	IN
19775	460	7	butter	butter	NN
19775	460	8	and	and	CC
19775	460	9	one	one	CD
19775	460	10	cup	cup	NN
19775	460	11	of	of	IN
19775	460	12	sugar	sugar	NN
19775	460	13	;	;	:
19775	460	14	add	add	VB
19775	460	15	the	the	DT
19775	460	16	well	well	RB
19775	460	17	beaten	beat	VBN
19775	460	18	yolks	yolk	NNS
19775	460	19	of	of	IN
19775	460	20	five	five	CD
19775	460	21	eggs	egg	NNS
19775	460	22	,	,	,
19775	460	23	the	the	DT
19775	460	24	juice	juice	NN
19775	460	25	and	and	CC
19775	460	26	grated	grate	VBD
19775	460	27	peel	peel	NN
19775	460	28	of	of	IN
19775	460	29	one	one	CD
19775	460	30	lemon	lemon	NN
19775	460	31	,	,	,
19775	460	32	and	and	CC
19775	460	33	whip	whip	NN
19775	460	34	until	until	IN
19775	460	35	very	very	RB
19775	460	36	light	light	NN
19775	460	37	,	,	,
19775	460	38	then	then	RB
19775	460	39	add	add	VB
19775	460	40	the	the	DT
19775	460	41	whites	white	NNS
19775	460	42	beaten	beat	VBN
19775	460	43	to	to	IN
19775	460	44	a	a	DT
19775	460	45	froth	froth	NN
19775	460	46	alternately	alternately	RB
19775	460	47	with	with	IN
19775	460	48	two	two	CD
19775	460	49	full	full	JJ
19775	460	50	cups	cup	NNS
19775	460	51	of	of	IN
19775	460	52	flour	flour	NN
19775	460	53	,	,	,
19775	460	54	through	through	IN
19775	460	55	which	which	WDT
19775	460	56	must	must	MD
19775	460	57	be	be	VB
19775	460	58	sifted	sift	VBN
19775	460	59	two	two	CD
19775	460	60	even	even	RB
19775	460	61	teaspoonfuls	teaspoonful	NNS
19775	460	62	of	of	IN
19775	460	63	baking	bake	VBG
19775	460	64	powder	powder	NN
19775	460	65	.	.	.
19775	461	1	Butter	butter	VB
19775	461	2	a	a	DT
19775	461	3	mold	mold	NN
19775	461	4	lavishly	lavishly	RB
19775	461	5	,	,	,
19775	461	6	line	line	VB
19775	461	7	it	-PRON-	PRP
19775	461	8	with	with	IN
19775	461	9	strips	strip	NNS
19775	461	10	of	of	IN
19775	461	11	preserved	preserve	VBN
19775	461	12	citron	citron	NN
19775	461	13	,	,	,
19775	461	14	using	use	VBG
19775	461	15	a	a	DT
19775	461	16	quarter	quarter	NN
19775	461	17	of	of	IN
19775	461	18	a	a	DT
19775	461	19	pound	pound	NN
19775	461	20	for	for	IN
19775	461	21	a	a	DT
19775	461	22	pudding	pudding	NN
19775	461	23	of	of	IN
19775	461	24	this	this	DT
19775	461	25	size	size	NN
19775	461	26	,	,	,
19775	461	27	put	put	VBN
19775	461	28	in	in	IN
19775	461	29	the	the	DT
19775	461	30	batter	batter	NN
19775	461	31	,	,	,
19775	461	32	cover	cover	VB
19775	461	33	and	and	CC
19775	461	34	set	set	VBN
19775	461	35	in	in	IN
19775	461	36	a	a	DT
19775	461	37	pan	pan	NN
19775	461	38	with	with	IN
19775	461	39	boiling	boiling	NN
19775	461	40	water	water	NN
19775	461	41	in	in	IN
19775	461	42	a	a	DT
19775	461	43	good	good	JJ
19775	461	44	oven	oven	NN
19775	461	45	.	.	.
19775	462	1	Keep	keep	VB
19775	462	2	the	the	DT
19775	462	3	pan	pan	NN
19775	462	4	nearly	nearly	RB
19775	462	5	full	full	JJ
19775	462	6	of	of	IN
19775	462	7	boiling	boil	VBG
19775	462	8	water	water	NN
19775	462	9	and	and	CC
19775	462	10	bake	bake	VB
19775	462	11	steadily	steadily	RB
19775	462	12	one	one	CD
19775	462	13	and	and	CC
19775	462	14	one	one	CD
19775	462	15	half	half	NN
19775	462	16	hours	hour	NNS
19775	462	17	.	.	.
19775	463	1	Dip	dip	VB
19775	463	2	the	the	DT
19775	463	3	mold	mold	NN
19775	463	4	in	in	IN
19775	463	5	cold	cold	JJ
19775	463	6	water	water	NN
19775	463	7	,	,	,
19775	463	8	turn	turn	VB
19775	463	9	out	out	RP
19775	463	10	upon	upon	IN
19775	463	11	a	a	DT
19775	463	12	hot	hot	JJ
19775	463	13	dish	dish	NN
19775	463	14	,	,	,
19775	463	15	and	and	CC
19775	463	16	eat	eat	VB
19775	463	17	at	at	IN
19775	463	18	once	once	RB
19775	463	19	with	with	IN
19775	463	20	any	any	DT
19775	463	21	kind	kind	NN
19775	463	22	of	of	IN
19775	463	23	sweet	sweet	JJ
19775	463	24	pudding	pudding	NN
19775	463	25	sauce	sauce	NN
19775	463	26	.	.	.
19775	464	1	The	the	DT
19775	464	2	mold	mold	NN
19775	464	3	must	must	MD
19775	464	4	not	not	RB
19775	464	5	be	be	VB
19775	464	6	filled	fill	VBN
19775	464	7	more	more	JJR
19775	464	8	than	than	IN
19775	464	9	two	two	CD
19775	464	10	thirds	third	NNS
19775	464	11	full	full	JJ
19775	464	12	,	,	,
19775	464	13	in	in	IN
19775	464	14	order	order	NN
19775	464	15	to	to	TO
19775	464	16	give	give	VB
19775	464	17	the	the	DT
19775	464	18	pudding	pudding	NN
19775	464	19	a	a	DT
19775	464	20	chance	chance	NN
19775	464	21	to	to	TO
19775	464	22	swell	swell	VB
19775	464	23	.	.	.
19775	465	1	SWEET	SWEET	NNP
19775	465	2	PICKLED	PICKLED	NNP
19775	465	3	CITRON	CITRON	NNP
19775	465	4	.	.	.
19775	466	1	One	one	CD
19775	466	2	pound	pound	NN
19775	466	3	of	of	IN
19775	466	4	sugar	sugar	NN
19775	466	5	and	and	CC
19775	466	6	one	one	CD
19775	466	7	quart	quart	NN
19775	466	8	of	of	IN
19775	466	9	vinegar	vinegar	NN
19775	466	10	(	(	-LRB-
19775	466	11	if	if	IN
19775	466	12	too	too	RB
19775	466	13	strong	strong	JJ
19775	466	14	dilute	dilute	NN
19775	466	15	with	with	IN
19775	466	16	water	water	NN
19775	466	17	)	)	-RRB-
19775	466	18	to	to	IN
19775	466	19	every	every	DT
19775	466	20	two	two	CD
19775	466	21	pounds	pound	NNS
19775	466	22	of	of	IN
19775	466	23	citron	citron	NN
19775	466	24	.	.	.
19775	467	1	Boil	boil	VB
19775	467	2	the	the	DT
19775	467	3	vinegar	vinegar	NN
19775	467	4	,	,	,
19775	467	5	sugar	sugar	NN
19775	467	6	and	and	CC
19775	467	7	spices	spice	NNS
19775	467	8	together	together	RB
19775	467	9	and	and	CC
19775	467	10	skim	skim	NNP
19775	467	11	well	well	RB
19775	467	12	.	.	.
19775	468	1	Then	then	RB
19775	468	2	add	add	VB
19775	468	3	the	the	DT
19775	468	4	citron	citron	NN
19775	468	5	and	and	CC
19775	468	6	cook	cook	NN
19775	468	7	until	until	IN
19775	468	8	about	about	IN
19775	468	9	half	half	NN
19775	468	10	done	do	VBN
19775	468	11	.	.	.
19775	469	1	Use	use	VB
19775	469	2	spices	spice	NNS
19775	469	3	to	to	TO
19775	469	4	suit	suit	VB
19775	469	5	taste	taste	NN
19775	469	6	.	.	.
19775	470	1	CORN	CORN	NNP
19775	470	2	CHOWDER	CHOWDER	NNP
19775	470	3	.	.	.
19775	471	1	Chop	chop	VB
19775	471	2	fine	fine	JJ
19775	471	3	one	one	CD
19775	471	4	-	-	HYPH
19775	471	5	quarter	quarter	NN
19775	471	6	pound	pound	NN
19775	471	7	of	of	IN
19775	471	8	salt	salt	NN
19775	471	9	pork	pork	NN
19775	471	10	,	,	,
19775	471	11	put	put	VBN
19775	471	12	in	in	IN
19775	471	13	a	a	DT
19775	471	14	kettle	kettle	NN
19775	471	15	,	,	,
19775	471	16	and	and	CC
19775	471	17	when	when	WRB
19775	471	18	well	well	RB
19775	471	19	tried	try	VBD
19775	471	20	out	out	RP
19775	471	21	add	add	VB
19775	471	22	two	two	CD
19775	471	23	white	white	JJ
19775	471	24	onions	onion	NNS
19775	471	25	sliced	slice	VBN
19775	471	26	thin	thin	RB
19775	471	27	.	.	.
19775	472	1	Brown	Brown	NNP
19775	472	2	lightly	lightly	RB
19775	472	3	,	,	,
19775	472	4	then	then	RB
19775	472	5	add	add	VB
19775	472	6	one	one	CD
19775	472	7	pint	pint	NN
19775	472	8	of	of	IN
19775	472	9	raw	raw	JJ
19775	472	10	diced	dice	VBN
19775	472	11	potatoes	potato	NNS
19775	472	12	,	,	,
19775	472	13	one	one	PRP
19775	472	14	can	can	MD
19775	472	15	of	of	IN
19775	472	16	corn	corn	NN
19775	472	17	,	,	,
19775	472	18	chopped	chop	VBD
19775	472	19	fine	fine	JJ
19775	472	20	,	,	,
19775	472	21	and	and	CC
19775	472	22	sufficient	sufficient	JJ
19775	472	23	boiling	boiling	NN
19775	472	24	water	water	NN
19775	472	25	to	to	TO
19775	472	26	cover	cover	VB
19775	472	27	.	.	.
19775	473	1	When	when	WRB
19775	473	2	the	the	DT
19775	473	3	potatoes	potato	NNS
19775	473	4	are	be	VBP
19775	473	5	tender	tender	JJ
19775	473	6	stir	stir	NN
19775	473	7	in	in	IN
19775	473	8	two	two	CD
19775	473	9	tablespoonfuls	tablespoonful	NNS
19775	473	10	of	of	IN
19775	473	11	flour	flour	NN
19775	473	12	,	,	,
19775	473	13	blended	blend	VBN
19775	473	14	with	with	IN
19775	473	15	one	one	CD
19775	473	16	of	of	IN
19775	473	17	butter	butter	NN
19775	473	18	,	,	,
19775	473	19	one	one	CD
19775	473	20	teaspoonful	teaspoonful	NN
19775	473	21	of	of	IN
19775	473	22	salt	salt	NN
19775	473	23	and	and	CC
19775	473	24	saltspoonful	saltspoonful	JJ
19775	473	25	of	of	IN
19775	473	26	white	white	JJ
19775	473	27	pepper	pepper	NN
19775	473	28	and	and	CC
19775	473	29	one	one	CD
19775	473	30	quart	quart	NN
19775	473	31	of	of	IN
19775	473	32	boiling	boil	VBG
19775	473	33	milk	milk	NN
19775	473	34	.	.	.
19775	474	1	Simmer	simmer	NN
19775	474	2	five	five	CD
19775	474	3	minutes	minute	NNS
19775	474	4	longer	long	RBR
19775	474	5	,	,	,
19775	474	6	add	add	VB
19775	474	7	one	one	CD
19775	474	8	cupful	cupful	NN
19775	474	9	of	of	IN
19775	474	10	hard	hard	JJ
19775	474	11	crackers	cracker	NNS
19775	474	12	,	,	,
19775	474	13	broken	break	VBN
19775	474	14	into	into	IN
19775	474	15	bits	bit	NNS
19775	474	16	,	,	,
19775	474	17	and	and	CC
19775	474	18	serve	serve	VB
19775	474	19	.	.	.
19775	475	1	MISS	MISS	NNP
19775	475	2	BEDFORD	BEDFORD	NNP
19775	475	3	.	.	.
19775	476	1	CHICKEN	CHICKEN	NNS
19775	476	2	WITH	with	IN
19775	476	3	CORN	corn	NN
19775	476	4	OYSTERS	oyster	NNS
19775	476	5	.	.	.
19775	477	1	Clean	clean	JJ
19775	477	2	and	and	CC
19775	477	3	joint	joint	JJ
19775	477	4	a	a	DT
19775	477	5	chicken	chicken	NN
19775	477	6	,	,	,
19775	477	7	one	one	CD
19775	477	8	weighing	weigh	VBG
19775	477	9	about	about	IN
19775	477	10	three	three	CD
19775	477	11	pounds	pound	NNS
19775	477	12	,	,	,
19775	477	13	as	as	IN
19775	477	14	for	for	IN
19775	477	15	fricassee	fricassee	NNP
19775	477	16	.	.	.
19775	478	1	Wipe	wipe	VB
19775	478	2	each	each	DT
19775	478	3	piece	piece	NN
19775	478	4	with	with	IN
19775	478	5	a	a	DT
19775	478	6	damp	damp	JJ
19775	478	7	cloth	cloth	NN
19775	478	8	,	,	,
19775	478	9	dip	dip	NN
19775	478	10	in	in	IN
19775	478	11	slightly	slightly	RB
19775	478	12	beaten	beat	VBN
19775	478	13	egg	egg	NN
19775	478	14	;	;	:
19775	478	15	then	then	RB
19775	478	16	roll	roll	VB
19775	478	17	in	in	RP
19775	478	18	seasoned	season	VBN
19775	478	19	fine	fine	JJ
19775	478	20	bread	bread	NN
19775	478	21	crumbs	crumb	VBZ
19775	478	22	.	.	.
19775	479	1	Arrange	arrange	VB
19775	479	2	in	in	IN
19775	479	3	a	a	DT
19775	479	4	deep	deep	JJ
19775	479	5	dish	dish	NN
19775	479	6	,	,	,
19775	479	7	and	and	CC
19775	479	8	bake	bake	VB
19775	479	9	in	in	RP
19775	479	10	a	a	DT
19775	479	11	very	very	RB
19775	479	12	hot	hot	JJ
19775	479	13	oven	oven	NN
19775	479	14	for	for	IN
19775	479	15	forty	forty	CD
19775	479	16	-	-	HYPH
19775	479	17	five	five	CD
19775	479	18	minutes	minute	NNS
19775	479	19	,	,	,
19775	479	20	basting	baste	VBG
19775	479	21	every	every	DT
19775	479	22	ten	ten	CD
19775	479	23	minutes	minute	NNS
19775	479	24	with	with	IN
19775	479	25	melted	melted	JJ
19775	479	26	butter	butter	NN
19775	479	27	.	.	.
19775	480	1	While	while	IN
19775	480	2	the	the	DT
19775	480	3	chicken	chicken	NN
19775	480	4	is	be	VBZ
19775	480	5	baking	bake	VBG
19775	480	6	chop	chop	NNP
19775	480	7	one	one	CD
19775	480	8	cup	cup	NN
19775	480	9	full	full	JJ
19775	480	10	of	of	IN
19775	480	11	cold	cold	JJ
19775	480	12	boiled	boil	VBN
19775	480	13	corn	corn	NN
19775	480	14	fine	fine	RB
19775	480	15	,	,	,
19775	480	16	add	add	VB
19775	480	17	to	to	IN
19775	480	18	it	-PRON-	PRP
19775	480	19	one	one	CD
19775	480	20	beaten	beat	VBN
19775	480	21	egg	egg	NN
19775	480	22	,	,	,
19775	480	23	one	one	CD
19775	480	24	-	-	HYPH
19775	480	25	quarter	quarter	NN
19775	480	26	of	of	IN
19775	480	27	a	a	DT
19775	480	28	teaspoonful	teaspoonful	NN
19775	480	29	of	of	IN
19775	480	30	salt	salt	NN
19775	480	31	,	,	,
19775	480	32	a	a	DT
19775	480	33	dash	dash	NN
19775	480	34	of	of	IN
19775	480	35	pepper	pepper	NN
19775	480	36	,	,	,
19775	480	37	one	one	CD
19775	480	38	tablespoonful	tablespoonful	NN
19775	480	39	of	of	IN
19775	480	40	milk	milk	NN
19775	480	41	,	,	,
19775	480	42	two	two	CD
19775	480	43	tablespoonfuls	tablespoonful	NNS
19775	480	44	of	of	IN
19775	480	45	flour	flour	NN
19775	480	46	and	and	CC
19775	480	47	one	one	CD
19775	480	48	-	-	HYPH
19775	480	49	quarter	quarter	NN
19775	480	50	of	of	IN
19775	480	51	a	a	DT
19775	480	52	teaspoonful	teaspoonful	NN
19775	480	53	of	of	IN
19775	480	54	baking	bake	VBG
19775	480	55	powder	powder	NN
19775	480	56	.	.	.
19775	481	1	Heat	heat	VB
19775	481	2	one	one	CD
19775	481	3	tablespoonful	tablespoonful	NN
19775	481	4	of	of	IN
19775	481	5	drippings	dripping	NNS
19775	481	6	in	in	IN
19775	481	7	a	a	DT
19775	481	8	pan	pan	NN
19775	481	9	,	,	,
19775	481	10	drop	drop	VB
19775	481	11	the	the	DT
19775	481	12	batter	batter	NN
19775	481	13	in	in	IN
19775	481	14	in	in	IN
19775	481	15	spoonfuls	spoonful	NNS
19775	481	16	,	,	,
19775	481	17	and	and	CC
19775	481	18	brown	brown	NNP
19775	481	19	quickly	quickly	RB
19775	481	20	on	on	IN
19775	481	21	both	both	DT
19775	481	22	sides	side	NNS
19775	481	23	.	.	.
19775	482	1	Prepare	prepare	VB
19775	482	2	a	a	DT
19775	482	3	sauce	sauce	NN
19775	482	4	with	with	IN
19775	482	5	one	one	CD
19775	482	6	tablespoonful	tablespoonful	NN
19775	482	7	of	of	IN
19775	482	8	butter	butter	NN
19775	482	9	,	,	,
19775	482	10	blended	blend	VBN
19775	482	11	with	with	IN
19775	482	12	one	one	CD
19775	482	13	of	of	IN
19775	482	14	flour	flour	NN
19775	482	15	and	and	CC
19775	482	16	one	one	CD
19775	482	17	cupful	cupful	NN
19775	482	18	of	of	IN
19775	482	19	chicken	chicken	NN
19775	482	20	stock	stock	NN
19775	482	21	(	(	-LRB-
19775	482	22	made	make	VBN
19775	482	23	from	from	IN
19775	482	24	the	the	DT
19775	482	25	neck	neck	NN
19775	482	26	and	and	CC
19775	482	27	wing	wing	NN
19775	482	28	tips	tip	NNS
19775	482	29	)	)	-RRB-
19775	482	30	,	,	,
19775	482	31	one	one	CD
19775	482	32	-	-	HYPH
19775	482	33	half	half	NN
19775	482	34	of	of	IN
19775	482	35	a	a	DT
19775	482	36	cupful	cupful	NN
19775	482	37	of	of	IN
19775	482	38	cream	cream	NN
19775	482	39	,	,	,
19775	482	40	one	one	CD
19775	482	41	teaspoonful	teaspoonful	NN
19775	482	42	of	of	IN
19775	482	43	lemon	lemon	NN
19775	482	44	juice	juice	NN
19775	482	45	,	,	,
19775	482	46	a	a	DT
19775	482	47	saltspoon	saltspoon	NN
19775	482	48	of	of	IN
19775	482	49	salt	salt	NN
19775	482	50	,	,	,
19775	482	51	one	one	CD
19775	482	52	-	-	HYPH
19775	482	53	quarter	quarter	NN
19775	482	54	as	as	IN
19775	482	55	much	much	JJ
19775	482	56	pepper	pepper	NN
19775	482	57	and	and	CC
19775	482	58	the	the	DT
19775	482	59	yolks	yolk	NNS
19775	482	60	of	of	IN
19775	482	61	two	two	CD
19775	482	62	eggs	egg	NNS
19775	482	63	.	.	.
19775	483	1	Do	do	VBP
19775	483	2	not	not	RB
19775	483	3	add	add	VB
19775	483	4	the	the	DT
19775	483	5	eggs	egg	NNS
19775	483	6	and	and	CC
19775	483	7	cream	cream	NN
19775	483	8	until	until	IN
19775	483	9	just	just	RB
19775	483	10	before	before	IN
19775	483	11	it	-PRON-	PRP
19775	483	12	is	be	VBZ
19775	483	13	taken	take	VBN
19775	483	14	from	from	IN
19775	483	15	the	the	DT
19775	483	16	fire	fire	NN
19775	483	17	.	.	.
19775	484	1	Arrange	arrange	VB
19775	484	2	on	on	IN
19775	484	3	a	a	DT
19775	484	4	warm	warm	JJ
19775	484	5	,	,	,
19775	484	6	deep	deep	JJ
19775	484	7	platter	platter	NN
19775	484	8	.	.	.
19775	485	1	Garnish	garnish	VB
19775	485	2	with	with	IN
19775	485	3	the	the	DT
19775	485	4	corn	corn	NN
19775	485	5	oysters	oyster	NNS
19775	485	6	and	and	CC
19775	485	7	sprigs	sprig	NNS
19775	485	8	of	of	IN
19775	485	9	parsley	parsley	NNP
19775	485	10	.	.	.
19775	486	1	Serve	serve	VB
19775	486	2	the	the	DT
19775	486	3	sauce	sauce	NN
19775	486	4	in	in	IN
19775	486	5	a	a	DT
19775	486	6	boat	boat	NN
19775	486	7	.	.	.
19775	487	1	CHICAGO	CHICAGO	NNP
19775	487	2	RECORD	RECORD	NNP
19775	487	3	.	.	.
19775	488	1	CREAM	cream	NN
19775	488	2	OF	of	IN
19775	488	3	CORN	CORN	NNS
19775	488	4	.	.	.
19775	489	1	Use	use	VB
19775	489	2	one	one	PRP
19775	489	3	can	can	MD
19775	489	4	of	of	IN
19775	489	5	corn	corn	NN
19775	489	6	for	for	IN
19775	489	7	one	one	CD
19775	489	8	quart	quart	NN
19775	489	9	of	of	IN
19775	489	10	soup	soup	NN
19775	489	11	.	.	.
19775	490	1	Crush	crush	VB
19775	490	2	it	-PRON-	PRP
19775	490	3	thoroughly	thoroughly	RB
19775	490	4	with	with	IN
19775	490	5	pestle	pestle	NN
19775	490	6	or	or	CC
19775	490	7	potato	potato	NN
19775	490	8	-	-	HYPH
19775	490	9	masher	masher	NN
19775	490	10	to	to	TO
19775	490	11	free	free	VB
19775	490	12	the	the	DT
19775	490	13	pulp	pulp	NN
19775	490	14	from	from	IN
19775	490	15	the	the	DT
19775	490	16	tough	tough	JJ
19775	490	17	outside	outside	JJ
19775	490	18	coating	coating	NN
19775	490	19	;	;	:
19775	490	20	rub	rub	VB
19775	490	21	through	through	IN
19775	490	22	a	a	DT
19775	490	23	fine	fine	JJ
19775	490	24	colander	colander	NN
19775	490	25	,	,	,
19775	490	26	then	then	RB
19775	490	27	through	through	IN
19775	490	28	a	a	DT
19775	490	29	sieve	sieve	NN
19775	490	30	.	.	.
19775	491	1	Add	add	VB
19775	491	2	one	one	CD
19775	491	3	teacupful	teacupful	NN
19775	491	4	of	of	IN
19775	491	5	cream	cream	NN
19775	491	6	to	to	IN
19775	491	7	the	the	DT
19775	491	8	strained	strained	JJ
19775	491	9	pulp	pulp	NN
19775	491	10	and	and	CC
19775	491	11	enough	enough	JJ
19775	491	12	milk	milk	NN
19775	491	13	to	to	TO
19775	491	14	make	make	VB
19775	491	15	a	a	DT
19775	491	16	quart	quart	NN
19775	491	17	altogether	altogether	RB
19775	491	18	.	.	.
19775	492	1	Put	put	VB
19775	492	2	in	in	RP
19775	492	3	a	a	DT
19775	492	4	dash	dash	NN
19775	492	5	of	of	IN
19775	492	6	cayenne	cayenne	NN
19775	492	7	pepper	pepper	NN
19775	492	8	,	,	,
19775	492	9	a	a	DT
19775	492	10	piece	piece	NN
19775	492	11	of	of	IN
19775	492	12	butter	butter	NN
19775	492	13	the	the	DT
19775	492	14	size	size	NN
19775	492	15	of	of	IN
19775	492	16	a	a	DT
19775	492	17	filbert	filbert	NN
19775	492	18	,	,	,
19775	492	19	and	and	CC
19775	492	20	salt	salt	NN
19775	492	21	to	to	IN
19775	492	22	taste	taste	NN
19775	492	23	--	--	:
19775	492	24	it	-PRON-	PRP
19775	492	25	requires	require	VBZ
19775	492	26	a	a	DT
19775	492	27	surprising	surprising	JJ
19775	492	28	amount	amount	NN
19775	492	29	of	of	IN
19775	492	30	salt	salt	NN
19775	492	31	to	to	TO
19775	492	32	bring	bring	VB
19775	492	33	out	out	RP
19775	492	34	the	the	DT
19775	492	35	flavor	flavor	NN
19775	492	36	.	.	.
19775	493	1	Use	use	VB
19775	493	2	a	a	DT
19775	493	3	double	double	JJ
19775	493	4	boiler	boiler	NN
19775	493	5	as	as	IN
19775	493	6	it	-PRON-	PRP
19775	493	7	burns	burn	VBZ
19775	493	8	easily	easily	RB
19775	493	9	.	.	.
19775	494	1	Serve	serve	VB
19775	494	2	very	very	RB
19775	494	3	hot	hot	JJ
19775	494	4	stirring	stirring	NN
19775	494	5	well	well	RB
19775	494	6	before	before	IN
19775	494	7	taking	take	VBG
19775	494	8	up	up	RP
19775	494	9	.	.	.
19775	495	1	MRS	MRS	NNP
19775	495	2	.	.	.
19775	495	3	THOMPSON	THOMPSON	NNP
19775	495	4	.	.	.
19775	496	1	GREEN	green	JJ
19775	496	2	CORN	CORN	NNS
19775	496	3	FRITTERS	fritter	NNS
19775	496	4	.	.	.
19775	497	1	Cut	cut	VB
19775	497	2	the	the	DT
19775	497	3	corn	corn	NN
19775	497	4	from	from	IN
19775	497	5	three	three	CD
19775	497	6	good	good	JJ
19775	497	7	sized	sized	JJ
19775	497	8	ears	ear	NNS
19775	497	9	and	and	CC
19775	497	10	chop	chop	VBP
19775	497	11	it	-PRON-	PRP
19775	497	12	slightly	slightly	RB
19775	497	13	.	.	.
19775	498	1	Add	add	VB
19775	498	2	one	one	CD
19775	498	3	well	well	RB
19775	498	4	beaten	beat	VBN
19775	498	5	egg	egg	NN
19775	498	6	,	,	,
19775	498	7	one	one	CD
19775	498	8	-	-	HYPH
19775	498	9	half	half	NN
19775	498	10	cup	cup	NN
19775	498	11	of	of	IN
19775	498	12	milk	milk	NN
19775	498	13	,	,	,
19775	498	14	one	one	CD
19775	498	15	tablespoonful	tablespoonful	NN
19775	498	16	of	of	IN
19775	498	17	sugar	sugar	NN
19775	498	18	,	,	,
19775	498	19	one	one	CD
19775	498	20	-	-	HYPH
19775	498	21	half	half	NN
19775	498	22	teaspoonful	teaspoonful	JJ
19775	498	23	of	of	IN
19775	498	24	salt	salt	NN
19775	498	25	,	,	,
19775	498	26	one	one	CD
19775	498	27	-	-	HYPH
19775	498	28	quarter	quarter	NN
19775	498	29	teaspoonful	teaspoonful	JJ
19775	498	30	of	of	IN
19775	498	31	pepper	pepper	NN
19775	498	32	,	,	,
19775	498	33	and	and	CC
19775	498	34	flour	flour	NN
19775	498	35	enough	enough	RB
19775	498	36	to	to	TO
19775	498	37	make	make	VB
19775	498	38	a	a	DT
19775	498	39	thin	thin	JJ
19775	498	40	batter	batter	NN
19775	498	41	.	.	.
19775	499	1	Put	put	VB
19775	499	2	one	one	CD
19775	499	3	teaspoonful	teaspoonful	NN
19775	499	4	of	of	IN
19775	499	5	baking	bake	VBG
19775	499	6	powder	powder	NN
19775	499	7	in	in	IN
19775	499	8	the	the	DT
19775	499	9	flour	flour	NN
19775	499	10	,	,	,
19775	499	11	fry	fry	VB
19775	499	12	to	to	IN
19775	499	13	a	a	DT
19775	499	14	golden	golden	JJ
19775	499	15	brown	brown	NN
19775	499	16	in	in	IN
19775	499	17	boiling	boil	VBG
19775	499	18	fat	fat	NN
19775	499	19	.	.	.
19775	500	1	CORN	CORN	NNS
19775	500	2	OMELET	OMELET	NNP
19775	500	3	.	.	.
19775	501	1	Take	take	VB
19775	501	2	cold	cold	JJ
19775	501	3	boiled	boil	VBN
19775	501	4	corn	corn	NN
19775	501	5	and	and	CC
19775	501	6	after	after	IN
19775	501	7	cutting	cut	VBG
19775	501	8	the	the	DT
19775	501	9	grains	grain	NNS
19775	501	10	through	through	IN
19775	501	11	the	the	DT
19775	501	12	middle	middle	NN
19775	501	13	,	,	,
19775	501	14	scrape	scrape	VB
19775	501	15	it	-PRON-	PRP
19775	501	16	from	from	IN
19775	501	17	the	the	DT
19775	501	18	cob	cob	NN
19775	501	19	.	.	.
19775	502	1	Make	make	VB
19775	502	2	a	a	DT
19775	502	3	plain	plain	JJ
19775	502	4	omelet	omelet	NN
19775	502	5	,	,	,
19775	502	6	and	and	CC
19775	502	7	have	have	VBP
19775	502	8	the	the	DT
19775	502	9	corn	corn	NN
19775	502	10	with	with	IN
19775	502	11	very	very	RB
19775	502	12	little	little	JJ
19775	502	13	milk	milk	NN
19775	502	14	heating	heating	NN
19775	502	15	in	in	IN
19775	502	16	a	a	DT
19775	502	17	saucepan	saucepan	NN
19775	502	18	,	,	,
19775	502	19	seasoning	seasoning	NN
19775	502	20	to	to	IN
19775	502	21	taste	taste	NN
19775	502	22	.	.	.
19775	503	1	When	when	WRB
19775	503	2	the	the	DT
19775	503	3	omelet	omelet	NN
19775	503	4	is	be	VBZ
19775	503	5	ready	ready	JJ
19775	503	6	to	to	TO
19775	503	7	turn	turn	VB
19775	503	8	,	,	,
19775	503	9	put	put	VB
19775	503	10	the	the	DT
19775	503	11	corn	corn	NN
19775	503	12	by	by	IN
19775	503	13	spoonfuls	spoonful	NNS
19775	503	14	over	over	IN
19775	503	15	half	half	PDT
19775	503	16	the	the	DT
19775	503	17	top	top	NN
19775	503	18	,	,	,
19775	503	19	and	and	CC
19775	503	20	fold	fold	VB
19775	503	21	the	the	DT
19775	503	22	omelet	omelet	NN
19775	503	23	over	over	RP
19775	503	24	.	.	.
19775	504	1	Serve	serve	VB
19775	504	2	at	at	IN
19775	504	3	once	once	RB
19775	504	4	.	.	.
19775	505	1	GREEN	green	JJ
19775	505	2	CORN	corn	NN
19775	505	3	PUDDING	pudding	NN
19775	505	4	.	.	.
19775	506	1	Take	take	VB
19775	506	2	one	one	CD
19775	506	3	dozen	dozen	NN
19775	506	4	ears	ear	NNS
19775	506	5	of	of	IN
19775	506	6	tender	tender	NN
19775	506	7	corn	corn	NN
19775	506	8	;	;	:
19775	506	9	grate	grate	VB
19775	506	10	them	-PRON-	PRP
19775	506	11	;	;	:
19775	506	12	then	then	RB
19775	506	13	add	add	VB
19775	506	14	one	one	CD
19775	506	15	quart	quart	NN
19775	506	16	of	of	IN
19775	506	17	sweet	sweet	JJ
19775	506	18	milk	milk	NN
19775	506	19	thickened	thicken	VBN
19775	506	20	with	with	IN
19775	506	21	three	three	CD
19775	506	22	tablespoonfuls	tablespoonful	NNS
19775	506	23	of	of	IN
19775	506	24	flour	flour	NN
19775	506	25	made	make	VBN
19775	506	26	free	free	JJ
19775	506	27	from	from	IN
19775	506	28	lumps	lumps	NNP
19775	506	29	,	,	,
19775	506	30	a	a	DT
19775	506	31	full	full	JJ
19775	506	32	tablespoonful	tablespoonful	NN
19775	506	33	of	of	IN
19775	506	34	butter	butter	NN
19775	506	35	,	,	,
19775	506	36	four	four	CD
19775	506	37	eggs	egg	NNS
19775	506	38	,	,	,
19775	506	39	and	and	CC
19775	506	40	pepper	pepper	NN
19775	506	41	and	and	CC
19775	506	42	salt	salt	NN
19775	506	43	to	to	IN
19775	506	44	taste	taste	NN
19775	506	45	.	.	.
19775	507	1	Butter	butter	VB
19775	507	2	an	an	DT
19775	507	3	earthen	earthen	JJ
19775	507	4	baking	baking	NN
19775	507	5	dish	dish	NN
19775	507	6	and	and	CC
19775	507	7	pour	pour	VBP
19775	507	8	into	into	IN
19775	507	9	it	-PRON-	PRP
19775	507	10	this	this	DT
19775	507	11	mixture	mixture	NN
19775	507	12	.	.	.
19775	508	1	Bake	bake	VB
19775	508	2	one	one	CD
19775	508	3	and	and	CC
19775	508	4	one	one	CD
19775	508	5	-	-	HYPH
19775	508	6	half	half	NN
19775	508	7	hours	hour	NNS
19775	508	8	.	.	.
19775	509	1	This	this	DT
19775	509	2	is	be	VBZ
19775	509	3	to	to	TO
19775	509	4	be	be	VB
19775	509	5	served	serve	VBN
19775	509	6	as	as	IN
19775	509	7	a	a	DT
19775	509	8	vegetable	vegetable	NN
19775	509	9	,	,	,
19775	509	10	though	though	RB
19775	509	11	with	with	IN
19775	509	12	the	the	DT
19775	509	13	addition	addition	NN
19775	509	14	of	of	IN
19775	509	15	sugar	sugar	NN
19775	509	16	and	and	CC
19775	509	17	a	a	DT
19775	509	18	rich	rich	JJ
19775	509	19	sauce	sauce	NN
19775	509	20	it	-PRON-	PRP
19775	509	21	can	can	MD
19775	509	22	be	be	VB
19775	509	23	used	use	VBN
19775	509	24	as	as	IN
19775	509	25	a	a	DT
19775	509	26	dessert	dessert	NN
19775	509	27	.	.	.
19775	510	1	CORN	CORN	NNP
19775	510	2	SOUP	SOUP	NNP
19775	510	3	.	.	.
19775	511	1	Take	take	VB
19775	511	2	three	three	CD
19775	511	3	ears	ear	NNS
19775	511	4	of	of	IN
19775	511	5	corn	corn	NN
19775	511	6	,	,	,
19775	511	7	remove	remove	VB
19775	511	8	the	the	DT
19775	511	9	corn	corn	NN
19775	511	10	from	from	IN
19775	511	11	the	the	DT
19775	511	12	cob	cob	NN
19775	511	13	and	and	CC
19775	511	14	boil	boil	VB
19775	511	15	the	the	DT
19775	511	16	cobs	cobs	NN
19775	511	17	in	in	IN
19775	511	18	three	three	CD
19775	511	19	pints	pint	NNS
19775	511	20	of	of	IN
19775	511	21	soup	soup	NN
19775	511	22	stock	stock	NN
19775	511	23	or	or	CC
19775	511	24	water	water	NN
19775	511	25	very	very	RB
19775	511	26	slowly	slowly	RB
19775	511	27	one	one	CD
19775	511	28	half	half	JJ
19775	511	29	hour	hour	NN
19775	511	30	.	.	.
19775	512	1	Remove	remove	VB
19775	512	2	the	the	DT
19775	512	3	cobs	cobs	NN
19775	512	4	,	,	,
19775	512	5	put	put	VBN
19775	512	6	in	in	IN
19775	512	7	the	the	DT
19775	512	8	corn	corn	NN
19775	512	9	and	and	CC
19775	512	10	boil	boil	VB
19775	512	11	twenty	twenty	CD
19775	512	12	minutes	minute	NNS
19775	512	13	,	,	,
19775	512	14	then	then	RB
19775	512	15	rub	rub	VB
19775	512	16	the	the	DT
19775	512	17	corn	corn	NN
19775	512	18	through	through	IN
19775	512	19	a	a	DT
19775	512	20	sieve	sieve	NN
19775	512	21	and	and	CC
19775	512	22	add	add	VB
19775	512	23	salt	salt	NN
19775	512	24	and	and	CC
19775	512	25	pepper	pepper	NN
19775	512	26	to	to	IN
19775	512	27	taste	taste	NN
19775	512	28	.	.	.
19775	513	1	Boil	boil	VB
19775	513	2	up	up	RP
19775	513	3	again	again	RB
19775	513	4	and	and	CC
19775	513	5	stir	stir	VB
19775	513	6	into	into	IN
19775	513	7	the	the	DT
19775	513	8	soup	soup	NN
19775	513	9	a	a	DT
19775	513	10	tablespoonful	tablespoonful	NN
19775	513	11	of	of	IN
19775	513	12	flour	flour	NN
19775	513	13	and	and	CC
19775	513	14	butter	butter	NN
19775	513	15	mixed	mix	VBN
19775	513	16	.	.	.
19775	514	1	When	when	WRB
19775	514	2	it	-PRON-	PRP
19775	514	3	thickens	thicken	VBZ
19775	514	4	add	add	VBP
19775	514	5	one	one	CD
19775	514	6	cupful	cupful	NN
19775	514	7	of	of	IN
19775	514	8	boiling	boil	VBG
19775	514	9	milk	milk	NN
19775	514	10	.	.	.
19775	515	1	Let	let	VB
19775	515	2	this	this	DT
19775	515	3	new	new	JJ
19775	515	4	mixture	mixture	NN
19775	515	5	come	come	VB
19775	515	6	to	to	IN
19775	515	7	a	a	DT
19775	515	8	boil	boil	NN
19775	515	9	,	,	,
19775	515	10	add	add	VB
19775	515	11	one	one	CD
19775	515	12	well	well	RB
19775	515	13	beaten	beat	VBN
19775	515	14	egg	egg	NN
19775	515	15	and	and	CC
19775	515	16	serve	serve	VBP
19775	515	17	.	.	.
19775	516	1	CORN	CORN	NNS
19775	516	2	VINEGAR	vinegar	NN
19775	516	3	.	.	.
19775	517	1	Add	add	VB
19775	517	2	to	to	IN
19775	517	3	one	one	CD
19775	517	4	gallon	gallon	NN
19775	517	5	of	of	IN
19775	517	6	rain	rain	NN
19775	517	7	water	water	NN
19775	517	8	one	one	CD
19775	517	9	pint	pint	NN
19775	517	10	of	of	IN
19775	517	11	brown	brown	JJ
19775	517	12	sugar	sugar	NN
19775	517	13	or	or	CC
19775	517	14	molasses	molasse	NNS
19775	517	15	and	and	CC
19775	517	16	one	one	CD
19775	517	17	pint	pint	NN
19775	517	18	of	of	IN
19775	517	19	corn	corn	NN
19775	517	20	off	off	IN
19775	517	21	the	the	DT
19775	517	22	cob	cob	NN
19775	517	23	.	.	.
19775	518	1	Put	put	VB
19775	518	2	into	into	IN
19775	518	3	a	a	DT
19775	518	4	jar	jar	NN
19775	518	5	,	,	,
19775	518	6	cover	cover	VB
19775	518	7	with	with	IN
19775	518	8	a	a	DT
19775	518	9	cloth	cloth	NN
19775	518	10	,	,	,
19775	518	11	set	set	VBN
19775	518	12	in	in	IN
19775	518	13	the	the	DT
19775	518	14	sun	sun	NN
19775	518	15	,	,	,
19775	518	16	and	and	CC
19775	518	17	in	in	IN
19775	518	18	three	three	CD
19775	518	19	weeks	week	NNS
19775	518	20	you	-PRON-	PRP
19775	518	21	will	will	MD
19775	518	22	have	have	VB
19775	518	23	good	good	JJ
19775	518	24	vinegar	vinegar	NN
19775	518	25	.	.	.
19775	519	1	Most	Most	JJS
19775	519	2	people	people	NNS
19775	519	3	prefer	prefer	VBP
19775	519	4	it	-PRON-	PRP
19775	519	5	to	to	TO
19775	519	6	cider	cider	NN
19775	519	7	vinegar	vinegar	NN
19775	519	8	.	.	.
19775	520	1	CORN	corn	NN
19775	520	2	SALAD	SALAD	NNP
19775	520	3	.	.	.
19775	521	1	Corn	corn	NN
19775	521	2	salad	salad	NN
19775	521	3	makes	make	VBZ
19775	521	4	a	a	DT
19775	521	5	most	most	RBS
19775	521	6	refreshing	refreshing	JJ
19775	521	7	salad	salad	NN
19775	521	8	in	in	IN
19775	521	9	winter	winter	NN
19775	521	10	and	and	CC
19775	521	11	spring	spring	NN
19775	521	12	as	as	IN
19775	521	13	a	a	DT
19775	521	14	substitute	substitute	NN
19775	521	15	for	for	IN
19775	521	16	lettuce	lettuce	NN
19775	521	17	.	.	.
19775	522	1	Serve	serve	VB
19775	522	2	with	with	IN
19775	522	3	French	french	JJ
19775	522	4	dressing	dressing	NN
19775	522	5	.	.	.
19775	523	1	It	-PRON-	PRP
19775	523	2	is	be	VBZ
19775	523	3	also	also	RB
19775	523	4	used	use	VBN
19775	523	5	as	as	IN
19775	523	6	greens	green	NNS
19775	523	7	and	and	CC
19775	523	8	is	be	VBZ
19775	523	9	cooked	cook	VBN
19775	523	10	like	like	IN
19775	523	11	spinach	spinach	NN
19775	523	12	.	.	.
19775	524	1	CRESS	CRESS	NNP
19775	524	2	.	.	.
19775	525	1	[	[	-LRB-
19775	525	2	Illustration	illustration	NN
19775	525	3	]	]	-RRB-
19775	525	4	Water	Water	NNP
19775	525	5	cress	cress	NN
19775	525	6	has	have	VBZ
19775	525	7	a	a	DT
19775	525	8	pleasant	pleasant	JJ
19775	525	9	and	and	CC
19775	525	10	highly	highly	RB
19775	525	11	pungent	pungent	JJ
19775	525	12	flavor	flavor	NN
19775	525	13	that	that	WDT
19775	525	14	makes	make	VBZ
19775	525	15	it	-PRON-	PRP
19775	525	16	valuable	valuable	JJ
19775	525	17	as	as	IN
19775	525	18	a	a	DT
19775	525	19	salad	salad	NN
19775	525	20	or	or	CC
19775	525	21	garniture	garniture	NN
19775	525	22	.	.	.
19775	526	1	Tear	tear	JJ
19775	526	2	water	water	NN
19775	526	3	cress	cress	NN
19775	526	4	apart	apart	RB
19775	526	5	with	with	IN
19775	526	6	the	the	DT
19775	526	7	fingers	finger	NNS
19775	526	8	and	and	CC
19775	526	9	put	put	VBD
19775	526	10	them	-PRON-	PRP
19775	526	11	loosely	loosely	RB
19775	526	12	in	in	IN
19775	526	13	a	a	DT
19775	526	14	bowl	bowl	NN
19775	526	15	to	to	TO
19775	526	16	clean	clean	VB
19775	526	17	;	;	:
19775	526	18	use	use	VB
19775	526	19	cold	cold	JJ
19775	526	20	water	water	NN
19775	526	21	;	;	:
19775	526	22	break	break	VB
19775	526	23	off	off	RP
19775	526	24	the	the	DT
19775	526	25	roots	root	NNS
19775	526	26	,	,	,
19775	526	27	do	do	VBP
19775	526	28	not	not	RB
19775	526	29	use	use	VB
19775	526	30	a	a	DT
19775	526	31	knife	knife	NN
19775	526	32	;	;	:
19775	526	33	dress	dress	VB
19775	526	34	with	with	IN
19775	526	35	salt	salt	NN
19775	526	36	,	,	,
19775	526	37	vinegar	vinegar	NN
19775	526	38	,	,	,
19775	526	39	and	and	CC
19775	526	40	a	a	DT
19775	526	41	little	little	RB
19775	526	42	powdered	powdered	JJ
19775	526	43	sugar	sugar	NN
19775	526	44	.	.	.
19775	527	1	Some	some	DT
19775	527	2	send	send	VBP
19775	527	3	them	-PRON-	PRP
19775	527	4	to	to	IN
19775	527	5	the	the	DT
19775	527	6	table	table	NN
19775	527	7	without	without	IN
19775	527	8	any	any	DT
19775	527	9	dressing	dressing	NN
19775	527	10	and	and	CC
19775	527	11	eat	eat	VB
19775	527	12	them	-PRON-	PRP
19775	527	13	with	with	IN
19775	527	14	a	a	DT
19775	527	15	little	little	JJ
19775	527	16	salt	salt	NN
19775	527	17	.	.	.
19775	528	1	CUCUMBER	cucumber	NN
19775	528	2	AND	and	CC
19775	528	3	CRESS	cress	NN
19775	528	4	SALAD	salad	NN
19775	528	5	.	.	.
19775	529	1	Pare	pare	NN
19775	529	2	two	two	CD
19775	529	3	cucumbers	cucumber	NNS
19775	529	4	and	and	CC
19775	529	5	cut	cut	VBD
19775	529	6	them	-PRON-	PRP
19775	529	7	into	into	IN
19775	529	8	quarters	quarter	NNS
19775	529	9	,	,	,
19775	529	10	lengthwise	lengthwise	RB
19775	529	11	,	,	,
19775	529	12	then	then	RB
19775	529	13	into	into	IN
19775	529	14	half	half	JJ
19775	529	15	-	-	HYPH
19775	529	16	inch	inch	NN
19775	529	17	pieces	piece	NNS
19775	529	18	.	.	.
19775	530	1	Pick	pick	VB
19775	530	2	over	over	RP
19775	530	3	,	,	,
19775	530	4	wash	wash	VB
19775	530	5	and	and	CC
19775	530	6	drain	drain	VB
19775	530	7	a	a	DT
19775	530	8	pint	pint	NN
19775	530	9	of	of	IN
19775	530	10	fresh	fresh	JJ
19775	530	11	cress	cress	NN
19775	530	12	,	,	,
19775	530	13	and	and	CC
19775	530	14	dry	dry	JJ
19775	530	15	in	in	IN
19775	530	16	a	a	DT
19775	530	17	cloth	cloth	NN
19775	530	18	.	.	.
19775	531	1	Add	add	VB
19775	531	2	the	the	DT
19775	531	3	cucumbers	cucumber	NNS
19775	531	4	;	;	:
19775	531	5	mix	mix	VB
19775	531	6	and	and	CC
19775	531	7	turn	turn	VB
19775	531	8	into	into	IN
19775	531	9	the	the	DT
19775	531	10	salad	salad	NN
19775	531	11	-	-	HYPH
19775	531	12	bowl	bowl	NN
19775	531	13	and	and	CC
19775	531	14	pour	pour	VB
19775	531	15	over	over	IN
19775	531	16	a	a	DT
19775	531	17	French	french	JJ
19775	531	18	dressing	dressing	NN
19775	531	19	,	,	,
19775	531	20	made	make	VBN
19775	531	21	by	by	IN
19775	531	22	mixing	mix	VBG
19775	531	23	together	together	RB
19775	531	24	four	four	CD
19775	531	25	tablespoonfuls	tablespoonful	NNS
19775	531	26	of	of	IN
19775	531	27	olive	olive	NN
19775	531	28	oil	oil	NN
19775	531	29	,	,	,
19775	531	30	one	one	CD
19775	531	31	-	-	HYPH
19775	531	32	quarter	quarter	NN
19775	531	33	of	of	IN
19775	531	34	a	a	DT
19775	531	35	teaspoonful	teaspoonful	NN
19775	531	36	of	of	IN
19775	531	37	salt	salt	NN
19775	531	38	,	,	,
19775	531	39	and	and	CC
19775	531	40	the	the	DT
19775	531	41	same	same	JJ
19775	531	42	of	of	IN
19775	531	43	white	white	JJ
19775	531	44	pepper	pepper	NN
19775	531	45	,	,	,
19775	531	46	then	then	RB
19775	531	47	dropping	drop	VBG
19775	531	48	in	in	RB
19775	531	49	,	,	,
19775	531	50	while	while	IN
19775	531	51	stirring	stir	VBG
19775	531	52	quickly	quickly	RB
19775	531	53	,	,	,
19775	531	54	one	one	CD
19775	531	55	tablespoonful	tablespoonful	NN
19775	531	56	of	of	IN
19775	531	57	tarragon	tarragon	NNP
19775	531	58	or	or	CC
19775	531	59	plain	plain	JJ
19775	531	60	vinegar	vinegar	NN
19775	531	61	,	,	,
19775	531	62	or	or	CC
19775	531	63	lemon	lemon	NN
19775	531	64	juice	juice	NN
19775	531	65	.	.	.
19775	532	1	CHICAGO	CHICAGO	NNP
19775	532	2	RECORD	RECORD	NNP
19775	532	3	.	.	.
19775	533	1	WATER	water	NN
19775	533	2	CRESS	CRESS	NNP
19775	533	3	SOUP	SOUP	NNP
19775	533	4	.	.	.
19775	534	1	Look	look	VB
19775	534	2	over	over	IN
19775	534	3	carefully	carefully	RB
19775	534	4	one	one	CD
19775	534	5	large	large	JJ
19775	534	6	bunch	bunch	NN
19775	534	7	of	of	IN
19775	534	8	water	water	NN
19775	534	9	cress	cress	NN
19775	534	10	and	and	CC
19775	534	11	chop	chop	VB
19775	534	12	it	-PRON-	PRP
19775	534	13	fine	fine	RB
19775	534	14	.	.	.
19775	535	1	Melt	melt	VB
19775	535	2	one	one	CD
19775	535	3	large	large	JJ
19775	535	4	tablespoonful	tablespoonful	NN
19775	535	5	of	of	IN
19775	535	6	butter	butter	NN
19775	535	7	in	in	IN
19775	535	8	a	a	DT
19775	535	9	granite	granite	NN
19775	535	10	stew	stew	NN
19775	535	11	-	-	HYPH
19775	535	12	pan	pan	NN
19775	535	13	,	,	,
19775	535	14	add	add	VB
19775	535	15	the	the	DT
19775	535	16	cress	cress	NN
19775	535	17	and	and	CC
19775	535	18	one	one	CD
19775	535	19	teaspoonful	teaspoonful	NN
19775	535	20	of	of	IN
19775	535	21	lemon	lemon	NN
19775	535	22	juice	juice	NN
19775	535	23	.	.	.
19775	536	1	Cook	cook	VB
19775	536	2	about	about	RB
19775	536	3	ten	ten	CD
19775	536	4	minutes	minute	NNS
19775	536	5	,	,	,
19775	536	6	until	until	IN
19775	536	7	the	the	DT
19775	536	8	cress	cress	NN
19775	536	9	is	be	VBZ
19775	536	10	tender	tender	JJ
19775	536	11	.	.	.
19775	537	1	Do	do	VB
19775	537	2	not	not	RB
19775	537	3	let	let	VB
19775	537	4	it	-PRON-	PRP
19775	537	5	burn	burn	VB
19775	537	6	.	.	.
19775	538	1	Add	add	VB
19775	538	2	one	one	CD
19775	538	3	egg	egg	NN
19775	538	4	,	,	,
19775	538	5	well	well	RB
19775	538	6	beaten	beat	VBN
19775	538	7	,	,	,
19775	538	8	with	with	IN
19775	538	9	one	one	CD
19775	538	10	heaping	heap	VBG
19775	538	11	teaspoonful	teaspoonful	JJ
19775	538	12	of	of	IN
19775	538	13	flour	flour	NN
19775	538	14	,	,	,
19775	538	15	also	also	RB
19775	538	16	one	one	CD
19775	538	17	saltspoonful	saltspoonful	NN
19775	538	18	of	of	IN
19775	538	19	salt	salt	NN
19775	538	20	and	and	CC
19775	538	21	two	two	CD
19775	538	22	dashes	dash	NNS
19775	538	23	of	of	IN
19775	538	24	pepper	pepper	NN
19775	538	25	.	.	.
19775	539	1	Then	then	RB
19775	539	2	pour	pour	VB
19775	539	3	in	in	IN
19775	539	4	three	three	CD
19775	539	5	pints	pint	NNS
19775	539	6	of	of	IN
19775	539	7	well	well	RB
19775	539	8	-	-	HYPH
19775	539	9	flavored	flavor	VBN
19775	539	10	soup	soup	NN
19775	539	11	stock	stock	NN
19775	539	12	.	.	.
19775	540	1	Let	let	VB
19775	540	2	boil	boil	VB
19775	540	3	five	five	CD
19775	540	4	minutes	minute	NNS
19775	540	5	longer	long	RBR
19775	540	6	and	and	CC
19775	540	7	serve	serve	VB
19775	540	8	with	with	IN
19775	540	9	croutons	crouton	NNS
19775	540	10	.	.	.
19775	541	1	CHICAGO	CHICAGO	NNP
19775	541	2	RECORD	RECORD	NNP
19775	541	3	.	.	.
19775	542	1	WATERCRESS	WATERCRESS	NNP
19775	542	2	AND	and	CC
19775	542	3	WALNUT	WALNUT	NNP
19775	542	4	SALAD	SALAD	NNP
19775	542	5	.	.	.
19775	543	1	Crack	crack	VB
19775	543	2	fifty	fifty	CD
19775	543	3	walnuts	walnut	NNS
19775	543	4	and	and	CC
19775	543	5	remove	remove	VB
19775	543	6	the	the	DT
19775	543	7	meats	meat	NNS
19775	543	8	as	as	RB
19775	543	9	nearly	nearly	RB
19775	543	10	as	as	IN
19775	543	11	possible	possible	JJ
19775	543	12	in	in	IN
19775	543	13	unbroken	unbroken	JJ
19775	543	14	halves	half	NNS
19775	543	15	.	.	.
19775	544	1	Squeeze	squeeze	VB
19775	544	2	over	over	IN
19775	544	3	them	-PRON-	PRP
19775	544	4	the	the	DT
19775	544	5	juice	juice	NN
19775	544	6	of	of	IN
19775	544	7	two	two	CD
19775	544	8	large	large	JJ
19775	544	9	lemons	lemon	NNS
19775	544	10	,	,	,
19775	544	11	or	or	CC
19775	544	12	three	three	CD
19775	544	13	small	small	JJ
19775	544	14	ones	one	NNS
19775	544	15	,	,	,
19775	544	16	and	and	CC
19775	544	17	leave	leave	VB
19775	544	18	them	-PRON-	PRP
19775	544	19	for	for	IN
19775	544	20	several	several	JJ
19775	544	21	hours	hour	NNS
19775	544	22	,	,	,
19775	544	23	or	or	CC
19775	544	24	a	a	DT
19775	544	25	day	day	NN
19775	544	26	if	if	IN
19775	544	27	convenient	convenient	JJ
19775	544	28	.	.	.
19775	545	1	Just	just	RB
19775	545	2	before	before	IN
19775	545	3	dinner	dinner	NN
19775	545	4	pick	pick	VBP
19775	545	5	over	over	RP
19775	545	6	in	in	IN
19775	545	7	a	a	DT
19775	545	8	cool	cool	JJ
19775	545	9	place	place	NN
19775	545	10	one	one	CD
19775	545	11	quart	quart	NN
19775	545	12	of	of	IN
19775	545	13	watercress	watercress	NN
19775	545	14	,	,	,
19775	545	15	wash	wash	VB
19775	545	16	it	-PRON-	PRP
19775	545	17	carefully	carefully	RB
19775	545	18	and	and	CC
19775	545	19	drain	drain	VB
19775	545	20	on	on	IN
19775	545	21	a	a	DT
19775	545	22	napkin	napkin	NN
19775	545	23	.	.	.
19775	546	1	At	at	IN
19775	546	2	the	the	DT
19775	546	3	last	last	JJ
19775	546	4	moment	moment	NN
19775	546	5	drench	drench	VBP
19775	546	6	the	the	DT
19775	546	7	cress	cress	NN
19775	546	8	with	with	IN
19775	546	9	French	french	JJ
19775	546	10	dressing	dressing	NN
19775	546	11	,	,	,
19775	546	12	spread	spread	VB
19775	546	13	the	the	DT
19775	546	14	nuts	nut	NNS
19775	546	15	over	over	IN
19775	546	16	it	-PRON-	PRP
19775	546	17	,	,	,
19775	546	18	give	give	VB
19775	546	19	them	-PRON-	PRP
19775	546	20	a	a	DT
19775	546	21	generous	generous	JJ
19775	546	22	sprinkling	sprinkling	NN
19775	546	23	of	of	IN
19775	546	24	the	the	DT
19775	546	25	dressing	dressing	NN
19775	546	26	and	and	CC
19775	546	27	serve	serve	VB
19775	546	28	.	.	.
19775	547	1	CHICAGO	CHICAGO	NNP
19775	547	2	RECORD	RECORD	NNP
19775	547	3	.	.	.
19775	548	1	BOILED	BOILED	NNP
19775	548	2	CUCUMBERS	cucumber	NNS
19775	548	3	.	.	.
19775	549	1	Peel	peel	VB
19775	549	2	the	the	DT
19775	549	3	cucumbers	cucumber	NNS
19775	549	4	unless	unless	IN
19775	549	5	very	very	RB
19775	549	6	young	young	JJ
19775	549	7	and	and	CC
19775	549	8	tender	tender	JJ
19775	549	9	,	,	,
19775	549	10	put	put	VBN
19775	549	11	into	into	IN
19775	549	12	boiling	boil	VBG
19775	549	13	salted	salt	VBN
19775	549	14	water	water	NN
19775	549	15	,	,	,
19775	549	16	and	and	CC
19775	549	17	when	when	WRB
19775	549	18	boiled	boil	VBN
19775	549	19	throw	throw	VBP
19775	549	20	them	-PRON-	PRP
19775	549	21	into	into	IN
19775	549	22	cold	cold	JJ
19775	549	23	water	water	NN
19775	549	24	to	to	TO
19775	549	25	firm	firm	VB
19775	549	26	them	-PRON-	PRP
19775	549	27	.	.	.
19775	550	1	When	when	WRB
19775	550	2	ready	ready	JJ
19775	550	3	for	for	IN
19775	550	4	use	use	NN
19775	550	5	,	,	,
19775	550	6	heat	heat	VB
19775	550	7	them	-PRON-	PRP
19775	550	8	in	in	IN
19775	550	9	butter	butter	NN
19775	550	10	quickly	quickly	RB
19775	550	11	without	without	IN
19775	550	12	frying	fry	VBG
19775	550	13	them	-PRON-	PRP
19775	550	14	,	,	,
19775	550	15	season	season	NN
19775	550	16	with	with	IN
19775	550	17	salt	salt	NN
19775	550	18	and	and	CC
19775	550	19	pepper	pepper	NN
19775	550	20	,	,	,
19775	550	21	pour	pour	VBP
19775	550	22	over	over	IN
19775	550	23	any	any	DT
19775	550	24	good	good	JJ
19775	550	25	sauce	sauce	NN
19775	550	26	and	and	CC
19775	550	27	serve	serve	VB
19775	550	28	.	.	.
19775	551	1	Ripe	ripe	JJ
19775	551	2	cucumbers	cucumber	NNS
19775	551	3	can	can	MD
19775	551	4	be	be	VB
19775	551	5	treated	treat	VBN
19775	551	6	quite	quite	RB
19775	551	7	similarly	similarly	RB
19775	551	8	unless	unless	IN
19775	551	9	the	the	DT
19775	551	10	seeds	seed	NNS
19775	551	11	are	be	VBP
19775	551	12	tough	tough	JJ
19775	551	13	,	,	,
19775	551	14	if	if	IN
19775	551	15	they	-PRON-	PRP
19775	551	16	are	be	VBP
19775	551	17	,	,	,
19775	551	18	mash	mash	VB
19775	551	19	the	the	DT
19775	551	20	cucumbers	cucumber	NNS
19775	551	21	through	through	IN
19775	551	22	a	a	DT
19775	551	23	sieve	sieve	NN
19775	551	24	and	and	CC
19775	551	25	serve	serve	VB
19775	551	26	with	with	IN
19775	551	27	butter	butter	NN
19775	551	28	,	,	,
19775	551	29	pepper	pepper	NN
19775	551	30	and	and	CC
19775	551	31	salt	salt	NN
19775	551	32	.	.	.
19775	552	1	CUCUMBER	cucumber	NN
19775	552	2	CATSUP	CATSUP	NNP
19775	552	3	.	.	.
19775	553	1	Take	take	VB
19775	553	2	twelve	twelve	CD
19775	553	3	large	large	JJ
19775	553	4	,	,	,
19775	553	5	full	full	RB
19775	553	6	-	-	HYPH
19775	553	7	grown	grown	JJ
19775	553	8	cucumbers	cucumber	NNS
19775	553	9	and	and	CC
19775	553	10	four	four	CD
19775	553	11	onions	onion	NNS
19775	553	12	.	.	.
19775	554	1	Peel	peel	VB
19775	554	2	the	the	DT
19775	554	3	cucumbers	cucumber	NNS
19775	554	4	and	and	CC
19775	554	5	take	take	VB
19775	554	6	the	the	DT
19775	554	7	skin	skin	NN
19775	554	8	off	off	IN
19775	554	9	the	the	DT
19775	554	10	onions	onion	NNS
19775	554	11	;	;	:
19775	554	12	grate	grate	VB
19775	554	13	them	-PRON-	PRP
19775	554	14	,	,	,
19775	554	15	and	and	CC
19775	554	16	let	let	VB
19775	554	17	the	the	DT
19775	554	18	pulp	pulp	NN
19775	554	19	drain	drain	VB
19775	554	20	through	through	IN
19775	554	21	a	a	DT
19775	554	22	sieve	sieve	NN
19775	554	23	for	for	IN
19775	554	24	several	several	JJ
19775	554	25	hours	hour	NNS
19775	554	26	,	,	,
19775	554	27	then	then	RB
19775	554	28	season	season	VB
19775	554	29	highly	highly	RB
19775	554	30	with	with	IN
19775	554	31	salt	salt	NN
19775	554	32	and	and	CC
19775	554	33	pepper	pepper	NN
19775	554	34	,	,	,
19775	554	35	and	and	CC
19775	554	36	add	add	VB
19775	554	37	good	good	JJ
19775	554	38	cider	cider	NN
19775	554	39	vinegar	vinegar	NN
19775	554	40	until	until	IN
19775	554	41	the	the	DT
19775	554	42	pickle	pickle	NN
19775	554	43	tastes	taste	VBZ
19775	554	44	strongly	strongly	RB
19775	554	45	of	of	IN
19775	554	46	it	-PRON-	PRP
19775	554	47	,	,	,
19775	554	48	and	and	CC
19775	554	49	it	-PRON-	PRP
19775	554	50	rises	rise	VBZ
19775	554	51	a	a	DT
19775	554	52	little	little	JJ
19775	554	53	to	to	IN
19775	554	54	the	the	DT
19775	554	55	top	top	NN
19775	554	56	.	.	.
19775	555	1	Put	put	VB
19775	555	2	it	-PRON-	PRP
19775	555	3	in	in	IN
19775	555	4	jars	jar	NNS
19775	555	5	or	or	CC
19775	555	6	wide	wide	JJ
19775	555	7	-	-	HYPH
19775	555	8	mouthed	mouthed	JJ
19775	555	9	bottles	bottle	NNS
19775	555	10	,	,	,
19775	555	11	and	and	CC
19775	555	12	cork	cork	NN
19775	555	13	or	or	CC
19775	555	14	seal	seal	VB
19775	555	15	them	-PRON-	PRP
19775	555	16	so	so	IN
19775	555	17	as	as	IN
19775	555	18	to	to	TO
19775	555	19	be	be	VB
19775	555	20	airtight	airtight	JJ
19775	555	21	.	.	.
19775	556	1	The	the	DT
19775	556	2	pickle	pickle	NN
19775	556	3	tastes	taste	VBZ
19775	556	4	more	more	RBR
19775	556	5	like	like	IN
19775	556	6	the	the	DT
19775	556	7	fresh	fresh	JJ
19775	556	8	cucumber	cucumber	NN
19775	556	9	than	than	IN
19775	556	10	anything	anything	NN
19775	556	11	else	else	RB
19775	556	12	,	,	,
19775	556	13	and	and	CC
19775	556	14	will	will	MD
19775	556	15	pay	pay	VB
19775	556	16	for	for	IN
19775	556	17	the	the	DT
19775	556	18	making	making	NN
19775	556	19	.	.	.
19775	557	1	FRIED	FRIED	NNP
19775	557	2	CUCUMBER	CUCUMBER	NNP
19775	557	3	.	.	.
19775	558	1	Boil	boil	VB
19775	558	2	a	a	DT
19775	558	3	good	good	JJ
19775	558	4	-	-	HYPH
19775	558	5	sized	sized	JJ
19775	558	6	cucumber	cucumber	NN
19775	558	7	till	till	IN
19775	558	8	nearly	nearly	RB
19775	558	9	soft	soft	JJ
19775	558	10	in	in	IN
19775	558	11	milk	milk	NN
19775	558	12	and	and	CC
19775	558	13	water	water	NN
19775	558	14	flavored	flavor	VBD
19775	558	15	slightly	slightly	RB
19775	558	16	with	with	IN
19775	558	17	onion	onion	NN
19775	558	18	.	.	.
19775	559	1	Remove	remove	VB
19775	559	2	and	and	CC
19775	559	3	drain	drain	VB
19775	559	4	dry	dry	JJ
19775	559	5	,	,	,
19775	559	6	cut	cut	VB
19775	559	7	it	-PRON-	PRP
19775	559	8	up	up	RP
19775	559	9	into	into	IN
19775	559	10	slices	slice	NNS
19775	559	11	when	when	WRB
19775	559	12	cold	cold	JJ
19775	559	13	and	and	CC
19775	559	14	brush	brush	VBP
19775	559	15	each	each	DT
19775	559	16	slice	slice	NN
19775	559	17	,	,	,
19775	559	18	which	which	WDT
19775	559	19	should	should	MD
19775	559	20	be	be	VB
19775	559	21	about	about	RB
19775	559	22	a	a	DT
19775	559	23	third	third	NN
19775	559	24	of	of	IN
19775	559	25	an	an	DT
19775	559	26	inch	inch	NN
19775	559	27	thick	thick	JJ
19775	559	28	,	,	,
19775	559	29	with	with	IN
19775	559	30	egg	egg	NN
19775	559	31	,	,	,
19775	559	32	and	and	CC
19775	559	33	dip	dip	VB
19775	559	34	in	in	IN
19775	559	35	bread	bread	NN
19775	559	36	crumbs	crumb	NNS
19775	559	37	or	or	CC
19775	559	38	make	make	VB
19775	559	39	a	a	DT
19775	559	40	batter	batter	NN
19775	559	41	and	and	CC
19775	559	42	dip	dip	VB
19775	559	43	each	each	DT
19775	559	44	slice	slice	NN
19775	559	45	in	in	IN
19775	559	46	this	this	DT
19775	559	47	,	,	,
19775	559	48	after	after	IN
19775	559	49	which	which	WDT
19775	559	50	fry	fry	NN
19775	559	51	in	in	IN
19775	559	52	butter	butter	NN
19775	559	53	till	till	IN
19775	559	54	amber	amber	NNP
19775	559	55	brown	brown	NNP
19775	559	56	.	.	.
19775	560	1	To	to	TO
19775	560	2	be	be	VB
19775	560	3	served	serve	VBN
19775	560	4	in	in	IN
19775	560	5	the	the	DT
19775	560	6	center	center	NN
19775	560	7	of	of	IN
19775	560	8	a	a	DT
19775	560	9	hot	hot	JJ
19775	560	10	dish	dish	NN
19775	560	11	with	with	IN
19775	560	12	mashed	mashed	JJ
19775	560	13	potatoes	potato	NNS
19775	560	14	round	round	RB
19775	560	15	.	.	.
19775	561	1	CUCUMBER	CUCUMBER	NNP
19775	561	2	MANGOES	MANGOES	NNP
19775	561	3	.	.	.
19775	562	1	(	(	-LRB-
19775	562	2	See	see	VB
19775	562	3	Mangoes	Mangoes	NNP
19775	562	4	.	.	.
19775	562	5	)	)	-RRB-
19775	563	1	CUCUMBER	CUCUMBER	NNP
19775	563	2	A	a	DT
19775	563	3	LA	LA	NNP
19775	563	4	POULETTE	POULETTE	NNP
19775	563	5	.	.	.
19775	564	1	Pare	pare	VB
19775	564	2	and	and	CC
19775	564	3	cut	cut	VBN
19775	564	4	in	in	IN
19775	564	5	slices	slice	NNS
19775	564	6	three	three	CD
19775	564	7	good	good	JJ
19775	564	8	-	-	HYPH
19775	564	9	sized	sized	JJ
19775	564	10	cucumbers	cucumber	NNS
19775	564	11	;	;	:
19775	564	12	cover	cover	VB
19775	564	13	with	with	IN
19775	564	14	water	water	NN
19775	564	15	and	and	CC
19775	564	16	let	let	VB
19775	564	17	soak	soak	VB
19775	564	18	for	for	IN
19775	564	19	half	half	PDT
19775	564	20	an	an	DT
19775	564	21	hour	hour	NN
19775	564	22	,	,	,
19775	564	23	then	then	RB
19775	564	24	drain	drain	VB
19775	564	25	and	and	CC
19775	564	26	dry	dry	VB
19775	564	27	on	on	IN
19775	564	28	a	a	DT
19775	564	29	cloth	cloth	NN
19775	564	30	.	.	.
19775	565	1	Put	put	VB
19775	565	2	in	in	RP
19775	565	3	a	a	DT
19775	565	4	saucepan	saucepan	NN
19775	565	5	with	with	IN
19775	565	6	two	two	CD
19775	565	7	tablespoonfuls	tablespoonful	NNS
19775	565	8	of	of	IN
19775	565	9	butter	butter	NN
19775	565	10	and	and	CC
19775	565	11	fry	fry	VB
19775	565	12	over	over	IN
19775	565	13	a	a	DT
19775	565	14	moderate	moderate	JJ
19775	565	15	fire	fire	NN
19775	565	16	without	without	IN
19775	565	17	browning	brown	VBG
19775	565	18	for	for	IN
19775	565	19	five	five	CD
19775	565	20	minutes	minute	NNS
19775	565	21	.	.	.
19775	566	1	Add	add	VB
19775	566	2	one	one	PRP
19775	566	3	scant	scant	JJ
19775	566	4	tablespoonful	tablespoonful	NN
19775	566	5	of	of	IN
19775	566	6	flour	flour	NN
19775	566	7	,	,	,
19775	566	8	and	and	CC
19775	566	9	,	,	,
19775	566	10	when	when	WRB
19775	566	11	well	well	RB
19775	566	12	mixed	mixed	JJ
19775	566	13	,	,	,
19775	566	14	one	one	CD
19775	566	15	and	and	CC
19775	566	16	one	one	CD
19775	566	17	-	-	HYPH
19775	566	18	half	half	NN
19775	566	19	cupfuls	cupful	NNS
19775	566	20	of	of	IN
19775	566	21	chicken	chicken	NN
19775	566	22	or	or	CC
19775	566	23	veal	veal	NN
19775	566	24	broth	broth	NN
19775	566	25	.	.	.
19775	567	1	Simmer	simmer	NN
19775	567	2	gently	gently	RB
19775	567	3	for	for	IN
19775	567	4	twenty	twenty	CD
19775	567	5	minutes	minute	NNS
19775	567	6	,	,	,
19775	567	7	season	season	NN
19775	567	8	with	with	IN
19775	567	9	a	a	DT
19775	567	10	small	small	JJ
19775	567	11	teaspoonful	teaspoonful	NN
19775	567	12	of	of	IN
19775	567	13	salt	salt	NN
19775	567	14	,	,	,
19775	567	15	a	a	DT
19775	567	16	saltspoonful	saltspoonful	NN
19775	567	17	of	of	IN
19775	567	18	pepper	pepper	NN
19775	567	19	and	and	CC
19775	567	20	half	half	PDT
19775	567	21	a	a	DT
19775	567	22	teaspoonful	teaspoonful	NN
19775	567	23	of	of	IN
19775	567	24	sugar	sugar	NN
19775	567	25	;	;	:
19775	567	26	draw	draw	VB
19775	567	27	the	the	DT
19775	567	28	pan	pan	NN
19775	567	29	to	to	IN
19775	567	30	one	one	CD
19775	567	31	side	side	NN
19775	567	32	,	,	,
19775	567	33	add	add	VB
19775	567	34	the	the	DT
19775	567	35	beaten	beat	VBN
19775	567	36	yolks	yolk	NNS
19775	567	37	of	of	IN
19775	567	38	two	two	CD
19775	567	39	eggs	egg	NNS
19775	567	40	and	and	CC
19775	567	41	one	one	CD
19775	567	42	tablespoonful	tablespoonful	NN
19775	567	43	of	of	IN
19775	567	44	finely	finely	RB
19775	567	45	chopped	chop	VBN
19775	567	46	parsley	parsley	NN
19775	567	47	.	.	.
19775	568	1	Take	take	VB
19775	568	2	from	from	IN
19775	568	3	the	the	DT
19775	568	4	fire	fire	NN
19775	568	5	as	as	RB
19775	568	6	soon	soon	RB
19775	568	7	as	as	IN
19775	568	8	thickened	thicken	VBN
19775	568	9	,	,	,
19775	568	10	being	be	VBG
19775	568	11	careful	careful	JJ
19775	568	12	not	not	RB
19775	568	13	to	to	TO
19775	568	14	allow	allow	VB
19775	568	15	the	the	DT
19775	568	16	sauce	sauce	NN
19775	568	17	to	to	TO
19775	568	18	boil	boil	VB
19775	568	19	again	again	RB
19775	568	20	.	.	.
19775	569	1	MARION	MARION	NNP
19775	569	2	C.	C.	NNP
19775	569	3	WILSON	WILSON	NNP
19775	569	4	.	.	.
19775	570	1	CUCUMBER	CUCUMBER	NNP
19775	570	2	SALAD	SALAD	NNP
19775	570	3	.	.	.
19775	571	1	Peel	peel	VB
19775	571	2	the	the	DT
19775	571	3	cucumbers	cucumber	NNS
19775	571	4	,	,	,
19775	571	5	slice	slice	VB
19775	571	6	as	as	RB
19775	571	7	thin	thin	JJ
19775	571	8	as	as	IN
19775	571	9	possible	possible	JJ
19775	571	10	,	,	,
19775	571	11	cover	cover	VB
19775	571	12	with	with	IN
19775	571	13	salt	salt	NN
19775	571	14	,	,	,
19775	571	15	let	let	VBD
19775	571	16	stand	stand	VB
19775	571	17	one	one	CD
19775	571	18	hour	hour	NN
19775	571	19	covered	cover	VBN
19775	571	20	,	,	,
19775	571	21	then	then	RB
19775	571	22	put	put	VB
19775	571	23	in	in	RP
19775	571	24	colander	colander	NN
19775	571	25	and	and	CC
19775	571	26	let	let	VB
19775	571	27	cold	cold	JJ
19775	571	28	water	water	NN
19775	571	29	run	run	VB
19775	571	30	over	over	IN
19775	571	31	them	-PRON-	PRP
19775	571	32	until	until	IN
19775	571	33	all	all	PDT
19775	571	34	the	the	DT
19775	571	35	salt	salt	NN
19775	571	36	is	be	VBZ
19775	571	37	off	off	RB
19775	571	38	.	.	.
19775	572	1	Make	make	VB
19775	572	2	a	a	DT
19775	572	3	bed	bed	NN
19775	572	4	of	of	IN
19775	572	5	cress	cress	NN
19775	572	6	or	or	CC
19775	572	7	lettuce	lettuce	NN
19775	572	8	leaves	leave	NNS
19775	572	9	and	and	CC
19775	572	10	pour	pour	VBP
19775	572	11	over	over	IN
19775	572	12	French	french	JJ
19775	572	13	dressing	dressing	NN
19775	572	14	;	;	:
19775	572	15	or	or	CC
19775	572	16	prepare	prepare	VB
19775	572	17	as	as	IN
19775	572	18	above	above	RB
19775	572	19	,	,	,
19775	572	20	pour	pour	VB
19775	572	21	over	over	IN
19775	572	22	vinegar	vinegar	NN
19775	572	23	,	,	,
19775	572	24	give	give	VB
19775	572	25	a	a	DT
19775	572	26	little	little	JJ
19775	572	27	dash	dash	NN
19775	572	28	of	of	IN
19775	572	29	cayenne	cayenne	NN
19775	572	30	pepper	pepper	NN
19775	572	31	and	and	CC
19775	572	32	add	add	VB
19775	572	33	sour	sour	JJ
19775	572	34	cream	cream	NN
19775	572	35	.	.	.
19775	573	1	Cucumbers	cucumber	NNS
19775	573	2	sliced	slice	VBD
19775	573	3	very	very	RB
19775	573	4	thin	thin	RB
19775	573	5	with	with	IN
19775	573	6	a	a	DT
19775	573	7	mayonnaise	mayonnaise	NN
19775	573	8	dressing	dress	VBG
19775	573	9	make	make	VB
19775	573	10	a	a	DT
19775	573	11	very	very	RB
19775	573	12	excellent	excellent	JJ
19775	573	13	sandwich	sandwich	NN
19775	573	14	filling	fill	VBG
19775	573	15	.	.	.
19775	574	1	CUCUMBER	CUCUMBER	NNP
19775	574	2	SALAD	SALAD	NNP
19775	574	3	CUPS	CUPS	NNP
19775	574	4	.	.	.
19775	575	1	Choose	choose	VB
19775	575	2	medium	medium	JJ
19775	575	3	sized	sized	JJ
19775	575	4	cucumbers	cucumber	NNS
19775	575	5	,	,	,
19775	575	6	pare	pare	VBP
19775	575	7	carefully	carefully	RB
19775	575	8	and	and	CC
19775	575	9	cut	cut	VBD
19775	575	10	off	off	RP
19775	575	11	the	the	DT
19775	575	12	two	two	CD
19775	575	13	ends	end	NNS
19775	575	14	,	,	,
19775	575	15	cut	cut	VB
19775	575	16	them	-PRON-	PRP
19775	575	17	in	in	IN
19775	575	18	halves	half	NNS
19775	575	19	lengthwise	lengthwise	RB
19775	575	20	,	,	,
19775	575	21	take	take	VB
19775	575	22	out	out	RP
19775	575	23	the	the	DT
19775	575	24	seeds	seed	NNS
19775	575	25	and	and	CC
19775	575	26	put	put	VBD
19775	575	27	the	the	DT
19775	575	28	cucumbers	cucumber	NNS
19775	575	29	into	into	IN
19775	575	30	ice	ice	NN
19775	575	31	water	water	NN
19775	575	32	for	for	IN
19775	575	33	two	two	CD
19775	575	34	hours	hour	NNS
19775	575	35	.	.	.
19775	576	1	When	when	WRB
19775	576	2	ready	ready	JJ
19775	576	3	for	for	IN
19775	576	4	use	use	NN
19775	576	5	wipe	wipe	NN
19775	576	6	the	the	DT
19775	576	7	cucumbers	cucumber	NNS
19775	576	8	dry	dry	VBP
19775	576	9	,	,	,
19775	576	10	set	set	VBD
19775	576	11	them	-PRON-	PRP
19775	576	12	on	on	IN
19775	576	13	a	a	DT
19775	576	14	bed	bed	NN
19775	576	15	of	of	IN
19775	576	16	lettuce	lettuce	NN
19775	576	17	leaves	leave	NNS
19775	576	18	,	,	,
19775	576	19	asparagus	asparagus	NN
19775	576	20	leaves	leave	NNS
19775	576	21	,	,	,
19775	576	22	cress	cress	NN
19775	576	23	,	,	,
19775	576	24	parsley	parsley	NN
19775	576	25	or	or	CC
19775	576	26	any	any	DT
19775	576	27	other	other	JJ
19775	576	28	pretty	pretty	JJ
19775	576	29	garniture	garniture	NN
19775	576	30	,	,	,
19775	576	31	and	and	CC
19775	576	32	fill	fill	VB
19775	576	33	the	the	DT
19775	576	34	shells	shell	NNS
19775	576	35	with	with	IN
19775	576	36	lobster	lobster	NN
19775	576	37	,	,	,
19775	576	38	salmon	salmon	NN
19775	576	39	or	or	CC
19775	576	40	shrimp	shrimp	NN
19775	576	41	salad	salad	NN
19775	576	42	,	,	,
19775	576	43	asparagus	asparagus	NN
19775	576	44	,	,	,
19775	576	45	potato	potato	NN
19775	576	46	or	or	CC
19775	576	47	vegetable	vegetable	NN
19775	576	48	salad	salad	NN
19775	576	49	,	,	,
19775	576	50	mix	mix	VB
19775	576	51	with	with	IN
19775	576	52	mayonnaise	mayonnaise	NN
19775	576	53	before	before	IN
19775	576	54	stuffing	stuff	VBG
19775	576	55	and	and	CC
19775	576	56	put	put	VB
19775	576	57	a	a	DT
19775	576	58	little	little	JJ
19775	576	59	more	more	RBR
19775	576	60	on	on	IN
19775	576	61	top	top	NN
19775	576	62	afterwards	afterwards	RB
19775	576	63	.	.	.
19775	577	1	STUFFED	stuffed	NN
19775	577	2	CUCUMBERS	cucumber	NNS
19775	577	3	.	.	.
19775	578	1	Choose	choose	VB
19775	578	2	medium	medium	JJ
19775	578	3	sized	sized	JJ
19775	578	4	cucumbers	cucumber	NNS
19775	578	5	,	,	,
19775	578	6	pare	pare	NN
19775	578	7	,	,	,
19775	578	8	cut	cut	VBD
19775	578	9	off	off	RP
19775	578	10	one	one	NN
19775	578	11	or	or	CC
19775	578	12	both	both	DT
19775	578	13	ends	end	NNS
19775	578	14	,	,	,
19775	578	15	extract	extract	VB
19775	578	16	the	the	DT
19775	578	17	seeds	seed	NNS
19775	578	18	,	,	,
19775	578	19	boil	boil	VB
19775	578	20	from	from	IN
19775	578	21	three	three	CD
19775	578	22	to	to	TO
19775	578	23	five	five	CD
19775	578	24	minutes	minute	NNS
19775	578	25	,	,	,
19775	578	26	drain	drain	VB
19775	578	27	and	and	CC
19775	578	28	throw	throw	VB
19775	578	29	into	into	IN
19775	578	30	cold	cold	JJ
19775	578	31	water	water	NN
19775	578	32	to	to	TO
19775	578	33	firm	firm	VB
19775	578	34	,	,	,
19775	578	35	drain	drain	VB
19775	578	36	again	again	RB
19775	578	37	and	and	CC
19775	578	38	fill	fill	VB
19775	578	39	the	the	DT
19775	578	40	insides	inside	NNS
19775	578	41	with	with	IN
19775	578	42	chicken	chicken	NN
19775	578	43	or	or	CC
19775	578	44	veal	veal	NN
19775	578	45	forcemeat	forcemeat	NN
19775	578	46	;	;	:
19775	578	47	line	line	VBP
19775	578	48	a	a	DT
19775	578	49	pan	pan	NN
19775	578	50	with	with	IN
19775	578	51	thin	thin	JJ
19775	578	52	slices	slice	NNS
19775	578	53	of	of	IN
19775	578	54	pork	pork	NN
19775	578	55	,	,	,
19775	578	56	on	on	IN
19775	578	57	which	which	WDT
19775	578	58	set	set	VBD
19775	578	59	the	the	DT
19775	578	60	cucumbers	cucumber	NNS
19775	578	61	,	,	,
19775	578	62	season	season	NN
19775	578	63	with	with	IN
19775	578	64	salt	salt	NN
19775	578	65	and	and	CC
19775	578	66	pepper	pepper	NN
19775	578	67	and	and	CC
19775	578	68	a	a	DT
19775	578	69	pinch	pinch	NN
19775	578	70	of	of	IN
19775	578	71	marjoram	marjoram	NNP
19775	578	72	and	and	CC
19775	578	73	summer	summer	NN
19775	578	74	savory	savory	NN
19775	578	75	,	,	,
19775	578	76	baste	baste	NNP
19775	578	77	with	with	IN
19775	578	78	melted	melted	JJ
19775	578	79	butter	butter	NN
19775	578	80	,	,	,
19775	578	81	or	or	CC
19775	578	82	gravy	gravy	NN
19775	578	83	,	,	,
19775	578	84	chicken	chicken	NN
19775	578	85	gravy	gravy	NN
19775	578	86	is	be	VBZ
19775	578	87	the	the	DT
19775	578	88	best	good	JJS
19775	578	89	,	,	,
19775	578	90	cover	cover	VB
19775	578	91	with	with	IN
19775	578	92	a	a	DT
19775	578	93	buttered	butter	VBN
19775	578	94	paper	paper	NN
19775	578	95	and	and	CC
19775	578	96	let	let	VB
19775	578	97	bake	bake	NN
19775	578	98	.	.	.
19775	579	1	Or	or	CC
19775	579	2	stuff	stuff	NN
19775	579	3	with	with	IN
19775	579	4	a	a	DT
19775	579	5	sausage	sausage	NN
19775	579	6	forcemeat	forcemeat	NN
19775	579	7	,	,	,
19775	579	8	make	make	VBP
19775	579	9	a	a	DT
19775	579	10	bed	bed	NN
19775	579	11	for	for	IN
19775	579	12	the	the	DT
19775	579	13	cucumbers	cucumber	NNS
19775	579	14	of	of	IN
19775	579	15	chopped	chop	VBN
19775	579	16	vegetables	vegetable	NNS
19775	579	17	and	and	CC
19775	579	18	moisten	moisten	VB
19775	579	19	with	with	IN
19775	579	20	stock	stock	NN
19775	579	21	or	or	CC
19775	579	22	water	water	NN
19775	579	23	;	;	:
19775	579	24	or	or	CC
19775	579	25	fill	fill	VB
19775	579	26	with	with	IN
19775	579	27	a	a	DT
19775	579	28	tomato	tomato	NN
19775	579	29	stuffing	stuffing	NN
19775	579	30	as	as	IN
19775	579	31	for	for	IN
19775	579	32	stuffed	stuffed	JJ
19775	579	33	tomatoes	tomato	NNS
19775	579	34	,	,	,
19775	579	35	baste	baste	NNP
19775	579	36	often	often	RB
19775	579	37	with	with	IN
19775	579	38	butter	butter	NN
19775	579	39	,	,	,
19775	579	40	or	or	CC
19775	579	41	a	a	DT
19775	579	42	nice	nice	JJ
19775	579	43	gravy	gravy	NN
19775	579	44	,	,	,
19775	579	45	put	put	VBN
19775	579	46	over	over	RP
19775	579	47	a	a	DT
19775	579	48	buttered	butter	VBN
19775	579	49	paper	paper	NN
19775	579	50	and	and	CC
19775	579	51	bake	bake	NN
19775	579	52	until	until	IN
19775	579	53	done	do	VBN
19775	579	54	,	,	,
19775	579	55	in	in	IN
19775	579	56	about	about	RB
19775	579	57	fifteen	fifteen	CD
19775	579	58	or	or	CC
19775	579	59	twenty	twenty	CD
19775	579	60	minutes	minute	NNS
19775	579	61	.	.	.
19775	580	1	The	the	DT
19775	580	2	Chicago	Chicago	NNP
19775	580	3	Record	Record	NNP
19775	580	4	gave	give	VBD
19775	580	5	the	the	DT
19775	580	6	following	following	JJ
19775	580	7	recipe	recipe	NN
19775	580	8	for	for	IN
19775	580	9	cucumbers	cucumber	NNS
19775	580	10	stuffed	stuff	VBN
19775	580	11	with	with	IN
19775	580	12	rice:--Pare	rice:--Pare	NNP
19775	580	13	thinly	thinly	RB
19775	580	14	five	five	CD
19775	580	15	five	five	CD
19775	580	16	-	-	HYPH
19775	580	17	inch	inch	NN
19775	580	18	cucumbers	cucumber	NNS
19775	580	19	.	.	.
19775	581	1	Cut	cut	VB
19775	581	2	off	off	RP
19775	581	3	one	one	CD
19775	581	4	end	end	NN
19775	581	5	and	and	CC
19775	581	6	remove	remove	VB
19775	581	7	the	the	DT
19775	581	8	pulp	pulp	NN
19775	581	9	,	,	,
19775	581	10	leaving	leave	VBG
19775	581	11	a	a	DT
19775	581	12	thick	thick	JJ
19775	581	13	solid	solid	JJ
19775	581	14	case	case	NN
19775	581	15	,	,	,
19775	581	16	with	with	IN
19775	581	17	one	one	CD
19775	581	18	thick	thick	JJ
19775	581	19	end	end	NN
19775	581	20	.	.	.
19775	582	1	Season	season	NN
19775	582	2	one	one	CD
19775	582	3	cup	cup	NN
19775	582	4	of	of	IN
19775	582	5	hot	hot	JJ
19775	582	6	boiled	boil	VBN
19775	582	7	rice	rice	NN
19775	582	8	,	,	,
19775	582	9	salted	salt	VBN
19775	582	10	in	in	IN
19775	582	11	cooking	cooking	NN
19775	582	12	,	,	,
19775	582	13	with	with	IN
19775	582	14	a	a	DT
19775	582	15	tablespoonful	tablespoonful	NN
19775	582	16	of	of	IN
19775	582	17	butter	butter	NN
19775	582	18	,	,	,
19775	582	19	a	a	DT
19775	582	20	"	"	``
19775	582	21	pinch	pinch	NN
19775	582	22	"	"	''
19775	582	23	each	each	DT
19775	582	24	of	of	IN
19775	582	25	marjoram	marjoram	NNP
19775	582	26	and	and	CC
19775	582	27	summer	summer	NN
19775	582	28	savory	savory	NN
19775	582	29	,	,	,
19775	582	30	saltspoonful	saltspoonful	JJ
19775	582	31	of	of	IN
19775	582	32	grated	grate	VBN
19775	582	33	nutmeg	nutmeg	NNP
19775	582	34	,	,	,
19775	582	35	four	four	CD
19775	582	36	shakes	shake	NNS
19775	582	37	of	of	IN
19775	582	38	cayenne	cayenne	NN
19775	582	39	and	and	CC
19775	582	40	a	a	DT
19775	582	41	tablespoonful	tablespoonful	JJ
19775	582	42	of	of	IN
19775	582	43	lemon	lemon	NN
19775	582	44	juice	juice	NN
19775	582	45	.	.	.
19775	583	1	Fill	fill	VB
19775	583	2	the	the	DT
19775	583	3	cucumbers	cucumber	NNS
19775	583	4	with	with	IN
19775	583	5	this	this	DT
19775	583	6	mixture	mixture	NN
19775	583	7	;	;	:
19775	583	8	replace	replace	VB
19775	583	9	the	the	DT
19775	583	10	end	end	NN
19775	583	11	,	,	,
19775	583	12	fastening	fasten	VBG
19775	583	13	it	-PRON-	PRP
19775	583	14	with	with	IN
19775	583	15	small	small	JJ
19775	583	16	skewers	skewer	NNS
19775	583	17	;	;	:
19775	583	18	place	place	NN
19775	583	19	in	in	IN
19775	583	20	a	a	DT
19775	583	21	pan	pan	NN
19775	583	22	of	of	IN
19775	583	23	boiling	boiling	NN
19775	583	24	water	water	NN
19775	583	25	,	,	,
19775	583	26	salted	salt	VBN
19775	583	27	,	,	,
19775	583	28	in	in	IN
19775	583	29	which	which	WDT
19775	583	30	are	be	VBP
19775	583	31	two	two	CD
19775	583	32	bay	bay	NN
19775	583	33	leaves	leave	NNS
19775	583	34	and	and	CC
19775	583	35	a	a	DT
19775	583	36	clove	clove	NN
19775	583	37	of	of	IN
19775	583	38	garlic	garlic	NN
19775	583	39	,	,	,
19775	583	40	and	and	CC
19775	583	41	boil	boil	VB
19775	583	42	for	for	IN
19775	583	43	ten	ten	CD
19775	583	44	minutes	minute	NNS
19775	583	45	or	or	CC
19775	583	46	until	until	IN
19775	583	47	tender	tender	NN
19775	583	48	.	.	.
19775	584	1	Drain	drain	VB
19775	584	2	and	and	CC
19775	584	3	serve	serve	VB
19775	584	4	covered	cover	VBN
19775	584	5	with	with	IN
19775	584	6	a	a	DT
19775	584	7	cream	cream	NN
19775	584	8	sauce	sauce	NN
19775	584	9	.	.	.
19775	585	1	DANDELIONS	dandelion	NNS
19775	585	2	.	.	.
19775	586	1	Use	use	VB
19775	586	2	the	the	DT
19775	586	3	dandelions	dandelion	NNS
19775	586	4	in	in	IN
19775	586	5	the	the	DT
19775	586	6	early	early	JJ
19775	586	7	spring	spring	NN
19775	586	8	when	when	WRB
19775	586	9	they	-PRON-	PRP
19775	586	10	are	be	VBP
19775	586	11	young	young	JJ
19775	586	12	and	and	CC
19775	586	13	tender	tender	JJ
19775	586	14	.	.	.
19775	587	1	They	-PRON-	PRP
19775	587	2	take	take	VBP
19775	587	3	the	the	DT
19775	587	4	place	place	NN
19775	587	5	of	of	IN
19775	587	6	spinach	spinach	NN
19775	587	7	and	and	CC
19775	587	8	are	be	VBP
19775	587	9	treated	treat	VBN
19775	587	10	the	the	DT
19775	587	11	same	same	JJ
19775	587	12	.	.	.
19775	588	1	(	(	-LRB-
19775	588	2	See	see	VB
19775	588	3	Spinach	Spinach	NNP
19775	588	4	.	.	.
19775	588	5	)	)	-RRB-
19775	589	1	Dandelions	dandelion	NNS
19775	589	2	may	may	MD
19775	589	3	be	be	VB
19775	589	4	used	use	VBN
19775	589	5	as	as	IN
19775	589	6	a	a	DT
19775	589	7	salad	salad	NN
19775	589	8	with	with	IN
19775	589	9	a	a	DT
19775	589	10	French	french	JJ
19775	589	11	dressing	dressing	NN
19775	589	12	.	.	.
19775	590	1	EGG	EGG	NNP
19775	590	2	PLANT	PLANT	NNP
19775	590	3	CROQUETTES	croquette	NNS
19775	590	4	.	.	.
19775	591	1	[	[	-LRB-
19775	591	2	Illustration	illustration	NN
19775	591	3	]	]	-RRB-
19775	591	4	Peel	peel	NN
19775	591	5	,	,	,
19775	591	6	slice	slice	NN
19775	591	7	and	and	CC
19775	591	8	boil	boil	VB
19775	591	9	until	until	IN
19775	591	10	tender	tender	NN
19775	591	11	,	,	,
19775	591	12	mash	mash	NN
19775	591	13	and	and	CC
19775	591	14	season	season	NN
19775	591	15	with	with	IN
19775	591	16	pepper	pepper	NN
19775	591	17	and	and	CC
19775	591	18	salt	salt	NN
19775	591	19	;	;	:
19775	591	20	roll	roll	NN
19775	591	21	crackers	cracker	NNS
19775	591	22	or	or	CC
19775	591	23	dry	dry	JJ
19775	591	24	bread	bread	NN
19775	591	25	,	,	,
19775	591	26	and	and	CC
19775	591	27	stir	stir	VB
19775	591	28	into	into	IN
19775	591	29	it	-PRON-	PRP
19775	591	30	until	until	IN
19775	591	31	very	very	RB
19775	591	32	thick	thick	JJ
19775	591	33	.	.	.
19775	592	1	Make	make	VB
19775	592	2	into	into	IN
19775	592	3	croquettes	croquette	NNS
19775	592	4	or	or	CC
19775	592	5	patties	patty	NNS
19775	592	6	;	;	:
19775	592	7	fry	fry	NN
19775	592	8	in	in	IN
19775	592	9	hot	hot	JJ
19775	592	10	lard	lard	NN
19775	592	11	or	or	CC
19775	592	12	with	with	IN
19775	592	13	a	a	DT
19775	592	14	piece	piece	NN
19775	592	15	of	of	IN
19775	592	16	salt	salt	NN
19775	592	17	pork	pork	NN
19775	592	18	.	.	.
19775	593	1	ESCALLOPED	ESCALLOPED	NNP
19775	593	2	EGG	EGG	NNP
19775	593	3	PLANT	PLANT	NNP
19775	593	4	.	.	.
19775	594	1	1	1	CD
19775	594	2	egg	egg	NN
19775	594	3	plant	plant	NN
19775	594	4	,	,	,
19775	594	5	2	2	CD
19775	594	6	tablespoonfuls	tablespoonful	NNS
19775	594	7	butter	butter	NN
19775	594	8	,	,	,
19775	594	9	one	one	CD
19775	594	10	teaspoonful	teaspoonful	JJ
19775	594	11	salt	salt	NN
19775	594	12	,	,	,
19775	594	13	1/3	1/3	DT
19775	594	14	teaspoonful	teaspoonful	JJ
19775	594	15	pepper	pepper	NN
19775	594	16	,	,	,
19775	594	17	1	1	CD
19775	594	18	egg	egg	NN
19775	594	19	,	,	,
19775	594	20	4	4	CD
19775	594	21	tablespoonfuls	tablespoonful	NNS
19775	594	22	grated	grate	VBD
19775	594	23	cheese	cheese	NN
19775	594	24	,	,	,
19775	594	25	1	1	CD
19775	594	26	tablespoonful	tablespoonful	JJ
19775	594	27	Worcestershire	Worcestershire	NNP
19775	594	28	sauce	sauce	NN
19775	594	29	,	,	,
19775	594	30	3	3	CD
19775	594	31	tablespoonfuls	tablespoonful	NNS
19775	594	32	bread	bread	NN
19775	594	33	crumbs	crumb	NNS
19775	594	34	.	.	.
19775	595	1	One	one	CD
19775	595	2	good	good	JJ
19775	595	3	sized	sized	JJ
19775	595	4	perfect	perfect	JJ
19775	595	5	egg	egg	NN
19775	595	6	plant	plant	NN
19775	595	7	.	.	.
19775	596	1	Let	let	VB
19775	596	2	stand	stand	VB
19775	596	3	in	in	IN
19775	596	4	cold	cold	JJ
19775	596	5	water	water	NN
19775	596	6	one	one	CD
19775	596	7	hour	hour	NN
19775	596	8	.	.	.
19775	597	1	Do	do	VB
19775	597	2	not	not	RB
19775	597	3	remove	remove	VB
19775	597	4	skin	skin	NN
19775	597	5	,	,	,
19775	597	6	but	but	CC
19775	597	7	put	put	VBD
19775	597	8	the	the	DT
19775	597	9	egg	egg	NN
19775	597	10	plant	plant	NN
19775	597	11	whole	whole	NN
19775	597	12	in	in	IN
19775	597	13	a	a	DT
19775	597	14	deep	deep	JJ
19775	597	15	kettle	kettle	NN
19775	597	16	of	of	IN
19775	597	17	boiling	boiling	NN
19775	597	18	water	water	NN
19775	597	19	,	,	,
19775	597	20	cover	cover	NN
19775	597	21	,	,	,
19775	597	22	and	and	CC
19775	597	23	cook	cook	VB
19775	597	24	thirty	thirty	CD
19775	597	25	minutes	minute	NNS
19775	597	26	,	,	,
19775	597	27	or	or	CC
19775	597	28	until	until	IN
19775	597	29	tender	tender	NN
19775	597	30	.	.	.
19775	598	1	Be	be	VB
19775	598	2	careful	careful	JJ
19775	598	3	not	not	RB
19775	598	4	to	to	TO
19775	598	5	break	break	VB
19775	598	6	the	the	DT
19775	598	7	skin	skin	NN
19775	598	8	while	while	IN
19775	598	9	cooking	cook	VBG
19775	598	10	.	.	.
19775	599	1	Drain	drain	VB
19775	599	2	on	on	IN
19775	599	3	large	large	JJ
19775	599	4	platter	platter	NN
19775	599	5	and	and	CC
19775	599	6	cool	cool	JJ
19775	599	7	.	.	.
19775	600	1	Cut	cut	VB
19775	600	2	in	in	IN
19775	600	3	half	half	NN
19775	600	4	and	and	CC
19775	600	5	turn	turn	VB
19775	600	6	cut	cut	VBN
19775	600	7	surfaces	surface	NNS
19775	600	8	to	to	TO
19775	600	9	platter	platter	VB
19775	600	10	while	while	IN
19775	600	11	removing	remove	VBG
19775	600	12	skin	skin	NN
19775	600	13	with	with	IN
19775	600	14	knife	knife	NN
19775	600	15	and	and	CC
19775	600	16	fork	fork	NN
19775	600	17	.	.	.
19775	601	1	Egg	egg	NN
19775	601	2	plant	plant	NN
19775	601	3	discolors	discolor	NNS
19775	601	4	readily	readily	RB
19775	601	5	,	,	,
19775	601	6	also	also	RB
19775	601	7	stains	stain	VBZ
19775	601	8	easily	easily	RB
19775	601	9	;	;	:
19775	601	10	so	so	CC
19775	601	11	,	,	,
19775	601	12	keep	keep	VB
19775	601	13	covered	cover	VBN
19775	601	14	from	from	IN
19775	601	15	the	the	DT
19775	601	16	air	air	NN
19775	601	17	when	when	WRB
19775	601	18	not	not	RB
19775	601	19	preparing	prepare	VBG
19775	601	20	it	-PRON-	PRP
19775	601	21	.	.	.
19775	602	1	Use	use	VB
19775	602	2	silver	silver	NN
19775	602	3	knife	knife	NN
19775	602	4	and	and	CC
19775	602	5	fork	fork	VB
19775	602	6	for	for	IN
19775	602	7	chopping	chop	VBG
19775	602	8	;	;	:
19775	602	9	porcelain	porcelain	VB
19775	602	10	frying	fry	VBG
19775	602	11	pan	pan	NN
19775	602	12	for	for	IN
19775	602	13	seasoning	seasoning	NN
19775	602	14	process	process	NN
19775	602	15	and	and	CC
19775	602	16	an	an	DT
19775	602	17	earthen	earthen	JJ
19775	602	18	dish	dish	NN
19775	602	19	for	for	IN
19775	602	20	baking	baking	NN
19775	602	21	if	if	IN
19775	602	22	you	-PRON-	PRP
19775	602	23	desire	desire	VBP
19775	602	24	best	good	JJS
19775	602	25	results	result	NNS
19775	602	26	.	.	.
19775	603	1	Chop	chop	VB
19775	603	2	the	the	DT
19775	603	3	plant	plant	NN
19775	603	4	moderately	moderately	RB
19775	603	5	fine	fine	RB
19775	603	6	,	,	,
19775	603	7	season	season	NN
19775	603	8	with	with	IN
19775	603	9	salt	salt	NN
19775	603	10	and	and	CC
19775	603	11	pepper	pepper	NN
19775	603	12	and	and	CC
19775	603	13	simmer	simmer	NN
19775	603	14	in	in	IN
19775	603	15	two	two	CD
19775	603	16	tablespoonfuls	tablespoonful	NNS
19775	603	17	of	of	IN
19775	603	18	butter	butter	NN
19775	603	19	over	over	IN
19775	603	20	a	a	DT
19775	603	21	slow	slow	JJ
19775	603	22	fire	fire	NN
19775	603	23	for	for	IN
19775	603	24	ten	ten	CD
19775	603	25	minutes	minute	NNS
19775	603	26	,	,	,
19775	603	27	keeping	keep	VBG
19775	603	28	it	-PRON-	PRP
19775	603	29	closely	closely	RB
19775	603	30	covered	cover	VBN
19775	603	31	.	.	.
19775	604	1	Add	add	VB
19775	604	2	one	one	CD
19775	604	3	tablespoonful	tablespoonful	NN
19775	604	4	of	of	IN
19775	604	5	Worcestershire	Worcestershire	NNP
19775	604	6	Sauce	Sauce	NNP
19775	604	7	after	after	IN
19775	604	8	taking	take	VBG
19775	604	9	from	from	IN
19775	604	10	the	the	DT
19775	604	11	fire	fire	NN
19775	604	12	,	,	,
19775	604	13	and	and	CC
19775	604	14	divide	divide	VB
19775	604	15	the	the	DT
19775	604	16	mixture	mixture	NN
19775	604	17	into	into	IN
19775	604	18	two	two	CD
19775	604	19	equal	equal	JJ
19775	604	20	portions	portion	NNS
19775	604	21	.	.	.
19775	605	1	Put	put	VB
19775	605	2	the	the	DT
19775	605	3	first	first	JJ
19775	605	4	half	half	NN
19775	605	5	into	into	IN
19775	605	6	a	a	DT
19775	605	7	hot	hot	JJ
19775	605	8	buttered	buttered	NN
19775	605	9	baking	baking	NN
19775	605	10	dish	dish	NN
19775	605	11	;	;	:
19775	605	12	sprinkle	sprinkle	VB
19775	605	13	over	over	IN
19775	605	14	it	-PRON-	PRP
19775	605	15	one	one	CD
19775	605	16	half	half	NN
19775	605	17	of	of	IN
19775	605	18	the	the	DT
19775	605	19	grated	grate	VBN
19775	605	20	cheese	cheese	NN
19775	605	21	and	and	CC
19775	605	22	one	one	CD
19775	605	23	tablespoonful	tablespoonful	NN
19775	605	24	of	of	IN
19775	605	25	bread	bread	NN
19775	605	26	crumbs	crumb	NNS
19775	605	27	.	.	.
19775	606	1	Stir	stir	VB
19775	606	2	one	one	CD
19775	606	3	well	well	RB
19775	606	4	beaten	beat	VBD
19775	606	5	egg	egg	NN
19775	606	6	into	into	IN
19775	606	7	the	the	DT
19775	606	8	second	second	JJ
19775	606	9	portion	portion	NN
19775	606	10	;	;	:
19775	606	11	add	add	VB
19775	606	12	to	to	IN
19775	606	13	the	the	DT
19775	606	14	first	first	JJ
19775	606	15	,	,	,
19775	606	16	cover	cover	VB
19775	606	17	with	with	IN
19775	606	18	remainder	remainder	NN
19775	606	19	of	of	IN
19775	606	20	cheese	cheese	NN
19775	606	21	and	and	CC
19775	606	22	finish	finish	NN
19775	606	23	with	with	IN
19775	606	24	two	two	CD
19775	606	25	tablespoonfuls	tablespoonful	NNS
19775	606	26	of	of	IN
19775	606	27	bread	bread	NN
19775	606	28	crumbs	crumb	NNS
19775	606	29	.	.	.
19775	607	1	Bake	bake	VB
19775	607	2	in	in	RP
19775	607	3	moderately	moderately	RB
19775	607	4	hot	hot	JJ
19775	607	5	oven	oven	NN
19775	607	6	for	for	IN
19775	607	7	twenty	twenty	CD
19775	607	8	minutes	minute	NNS
19775	607	9	.	.	.
19775	608	1	Cover	cover	VB
19775	608	2	the	the	DT
19775	608	3	dish	dish	NN
19775	608	4	for	for	IN
19775	608	5	first	first	JJ
19775	608	6	five	five	CD
19775	608	7	minutes	minute	NNS
19775	608	8	,	,	,
19775	608	9	or	or	CC
19775	608	10	until	until	IN
19775	608	11	the	the	DT
19775	608	12	bread	bread	NN
19775	608	13	crumbs	crumb	NNS
19775	608	14	shall	shall	MD
19775	608	15	have	have	VB
19775	608	16	lightly	lightly	RB
19775	608	17	browned	brown	VBN
19775	608	18	.	.	.
19775	609	1	Serve	serve	VB
19775	609	2	hot	hot	JJ
19775	609	3	as	as	IN
19775	609	4	an	an	DT
19775	609	5	entree	entree	NN
19775	609	6	,	,	,
19775	609	7	with	with	IN
19775	609	8	or	or	CC
19775	609	9	without	without	IN
19775	609	10	tomato	tomato	NN
19775	609	11	sauce	sauce	NN
19775	609	12	,	,	,
19775	609	13	according	accord	VBG
19775	609	14	to	to	IN
19775	609	15	taste	taste	NN
19775	609	16	.	.	.
19775	610	1	ALICE	ALICE	NNP
19775	610	2	CAREY	CAREY	NNP
19775	610	3	WATERMAN	waterman	NN
19775	610	4	.	.	.
19775	611	1	FRIED	FRIED	NNP
19775	611	2	EGG	EGG	NNP
19775	611	3	PLANT	PLANT	NNP
19775	611	4	.	.	.
19775	612	1	Select	select	VB
19775	612	2	a	a	DT
19775	612	3	plant	plant	NN
19775	612	4	not	not	RB
19775	612	5	too	too	RB
19775	612	6	large	large	JJ
19775	612	7	or	or	CC
19775	612	8	old	old	JJ
19775	612	9	.	.	.
19775	613	1	Cut	cut	NN
19775	613	2	in	in	IN
19775	613	3	slices	slice	NNS
19775	613	4	one	one	CD
19775	613	5	fourth	fourth	NN
19775	613	6	of	of	IN
19775	613	7	an	an	DT
19775	613	8	inch	inch	NN
19775	613	9	thick	thick	JJ
19775	613	10	,	,	,
19775	613	11	and	and	CC
19775	613	12	lay	lie	VBD
19775	613	13	in	in	IN
19775	613	14	weak	weak	JJ
19775	613	15	salt	salt	NN
19775	613	16	water	water	NN
19775	613	17	over	over	IN
19775	613	18	night	night	NN
19775	613	19	.	.	.
19775	614	1	In	in	IN
19775	614	2	the	the	DT
19775	614	3	morning	morning	NN
19775	614	4	remove	remove	VB
19775	614	5	the	the	DT
19775	614	6	purple	purple	JJ
19775	614	7	rind	rind	NN
19775	614	8	and	and	CC
19775	614	9	wipe	wipe	NN
19775	614	10	dry	dry	JJ
19775	614	11	,	,	,
19775	614	12	dip	dip	NN
19775	614	13	in	in	IN
19775	614	14	beaten	beat	VBN
19775	614	15	egg	egg	NN
19775	614	16	,	,	,
19775	614	17	then	then	RB
19775	614	18	in	in	IN
19775	614	19	fine	fine	JJ
19775	614	20	bread	bread	NN
19775	614	21	crumbs	crumb	NNS
19775	614	22	or	or	CC
19775	614	23	cracker	cracker	NN
19775	614	24	dust	dust	NN
19775	614	25	;	;	:
19775	614	26	fry	fry	NN
19775	614	27	on	on	IN
19775	614	28	the	the	DT
19775	614	29	griddle	griddle	NN
19775	614	30	or	or	CC
19775	614	31	in	in	IN
19775	614	32	a	a	DT
19775	614	33	spider	spider	NN
19775	614	34	in	in	IN
19775	614	35	hot	hot	JJ
19775	614	36	butter	butter	NN
19775	614	37	and	and	CC
19775	614	38	drippings	dripping	NNS
19775	614	39	until	until	IN
19775	614	40	a	a	DT
19775	614	41	nice	nice	JJ
19775	614	42	brown	brown	NN
19775	614	43	.	.	.
19775	615	1	It	-PRON-	PRP
19775	615	2	must	must	MD
19775	615	3	cook	cook	VB
19775	615	4	rather	rather	RB
19775	615	5	slowly	slowly	RB
19775	615	6	until	until	IN
19775	615	7	thoroughly	thoroughly	RB
19775	615	8	soft	soft	JJ
19775	615	9	,	,	,
19775	615	10	otherwise	otherwise	RB
19775	615	11	it	-PRON-	PRP
19775	615	12	is	be	VBZ
19775	615	13	unpalatable	unpalatable	JJ
19775	615	14	.	.	.
19775	616	1	MRS	MRS	NNP
19775	616	2	.	.	.
19775	616	3	MALLORY	MALLORY	NNP
19775	616	4	.	.	.
19775	617	1	They	-PRON-	PRP
19775	617	2	can	can	MD
19775	617	3	be	be	VB
19775	617	4	more	more	RBR
19775	617	5	daintily	daintily	RB
19775	617	6	fried	fry	VBN
19775	617	7	if	if	IN
19775	617	8	they	-PRON-	PRP
19775	617	9	are	be	VBP
19775	617	10	steamed	steamed	JJ
19775	617	11	first	first	RB
19775	617	12	,	,	,
19775	617	13	in	in	IN
19775	617	14	which	which	WDT
19775	617	15	case	case	NN
19775	617	16	the	the	DT
19775	617	17	slices	slice	NNS
19775	617	18	should	should	MD
19775	617	19	be	be	VB
19775	617	20	cut	cut	VBN
19775	617	21	one	one	CD
19775	617	22	inch	inch	NN
19775	617	23	thick	thick	JJ
19775	617	24	and	and	CC
19775	617	25	should	should	MD
19775	617	26	lie	lie	VB
19775	617	27	in	in	IN
19775	617	28	salt	salt	NN
19775	617	29	and	and	CC
19775	617	30	water	water	NN
19775	617	31	two	two	CD
19775	617	32	hours	hour	NNS
19775	617	33	before	before	IN
19775	617	34	frying	fry	VBG
19775	617	35	.	.	.
19775	618	1	Crumbs	crumb	NNS
19775	618	2	sifted	sift	VBD
19775	618	3	through	through	IN
19775	618	4	a	a	DT
19775	618	5	coarse	coarse	JJ
19775	618	6	sieve	sieve	NN
19775	618	7	are	be	VBP
19775	618	8	an	an	DT
19775	618	9	improvement	improvement	NN
19775	618	10	.	.	.
19775	619	1	STUFFED	stuffed	VB
19775	619	2	EGG	EGG	NNP
19775	619	3	PLANT	PLANT	NNP
19775	619	4	Choose	choose	VB
19775	619	5	four	four	CD
19775	619	6	rather	rather	RB
19775	619	7	small	small	JJ
19775	619	8	egg	egg	NN
19775	619	9	plants	plant	NNS
19775	619	10	and	and	CC
19775	619	11	cut	cut	VBD
19775	619	12	in	in	IN
19775	619	13	halves	half	NNS
19775	619	14	;	;	:
19775	619	15	with	with	IN
19775	619	16	a	a	DT
19775	619	17	spoon	spoon	NN
19775	619	18	scoop	scoop	NN
19775	619	19	out	out	IN
19775	619	20	a	a	DT
19775	619	21	part	part	NN
19775	619	22	of	of	IN
19775	619	23	the	the	DT
19775	619	24	flesh	flesh	NN
19775	619	25	from	from	IN
19775	619	26	each	each	DT
19775	619	27	half	half	NN
19775	619	28	,	,	,
19775	619	29	leaving	leave	VBG
19775	619	30	a	a	DT
19775	619	31	thin	thin	JJ
19775	619	32	layer	layer	NN
19775	619	33	adhering	adhere	VBG
19775	619	34	to	to	IN
19775	619	35	the	the	DT
19775	619	36	skin	skin	NN
19775	619	37	.	.	.
19775	620	1	Salt	salt	VB
19775	620	2	the	the	DT
19775	620	3	shells	shell	NNS
19775	620	4	and	and	CC
19775	620	5	drain	drain	VB
19775	620	6	;	;	:
19775	620	7	chop	chop	VB
19775	620	8	the	the	DT
19775	620	9	flesh	flesh	NN
19775	620	10	.	.	.
19775	621	1	Mince	mince	NN
19775	621	2	two	two	CD
19775	621	3	or	or	CC
19775	621	4	three	three	CD
19775	621	5	onions	onion	NNS
19775	621	6	,	,	,
19775	621	7	brown	brown	JJ
19775	621	8	with	with	IN
19775	621	9	a	a	DT
19775	621	10	little	little	JJ
19775	621	11	butter	butter	NN
19775	621	12	,	,	,
19775	621	13	mix	mix	VB
19775	621	14	with	with	IN
19775	621	15	the	the	DT
19775	621	16	flesh	flesh	NN
19775	621	17	of	of	IN
19775	621	18	the	the	DT
19775	621	19	egg	egg	NN
19775	621	20	plant	plant	NN
19775	621	21	,	,	,
19775	621	22	and	and	CC
19775	621	23	cook	cook	VB
19775	621	24	away	away	RB
19775	621	25	the	the	DT
19775	621	26	moisture	moisture	NN
19775	621	27	;	;	:
19775	621	28	add	add	VB
19775	621	29	some	some	DT
19775	621	30	chopped	chop	VBN
19775	621	31	mushrooms	mushroom	NNS
19775	621	32	,	,	,
19775	621	33	parsley	parsley	NNP
19775	621	34	and	and	CC
19775	621	35	lastly	lastly	RB
19775	621	36	an	an	DT
19775	621	37	equal	equal	JJ
19775	621	38	quantity	quantity	NN
19775	621	39	of	of	IN
19775	621	40	bread	bread	NN
19775	621	41	crumbs	crumb	NNS
19775	621	42	.	.	.
19775	622	1	Season	season	NN
19775	622	2	with	with	IN
19775	622	3	salt	salt	NN
19775	622	4	and	and	CC
19775	622	5	pepper	pepper	NN
19775	622	6	,	,	,
19775	622	7	remove	remove	VBP
19775	622	8	from	from	IN
19775	622	9	the	the	DT
19775	622	10	fire	fire	NN
19775	622	11	and	and	CC
19775	622	12	thicken	thicken	NN
19775	622	13	with	with	IN
19775	622	14	yolks	yolk	NNS
19775	622	15	of	of	IN
19775	622	16	eggs	egg	NNS
19775	622	17	.	.	.
19775	623	1	Now	now	RB
19775	623	2	fill	fill	VB
19775	623	3	the	the	DT
19775	623	4	shells	shell	NNS
19775	623	5	,	,	,
19775	623	6	dust	dust	NN
19775	623	7	with	with	IN
19775	623	8	bread	bread	NN
19775	623	9	crumbs	crumb	NNS
19775	623	10	,	,	,
19775	623	11	put	put	VBN
19775	623	12	in	in	IN
19775	623	13	a	a	DT
19775	623	14	baking	baking	NN
19775	623	15	-	-	HYPH
19775	623	16	pan	pan	NN
19775	623	17	and	and	CC
19775	623	18	sprinkle	sprinkle	VB
19775	623	19	with	with	IN
19775	623	20	olive	olive	JJ
19775	623	21	oil	oil	NN
19775	623	22	,	,	,
19775	623	23	or	or	CC
19775	623	24	bits	bit	NNS
19775	623	25	of	of	IN
19775	623	26	butter	butter	NN
19775	623	27	and	and	CC
19775	623	28	bake	bake	NN
19775	623	29	.	.	.
19775	624	1	FRENCH	FRENCH	NNP
19775	624	2	RECIPE	RECIPE	NNP
19775	624	3	.	.	.
19775	625	1	ENDIVE	endive	JJ
19775	625	2	SALAD	SALAD	NNP
19775	625	3	.	.	.
19775	626	1	Endive	Endive	NNP
19775	626	2	is	be	VBZ
19775	626	3	wholesome	wholesome	JJ
19775	626	4	and	and	CC
19775	626	5	delicate	delicate	JJ
19775	626	6	.	.	.
19775	627	1	If	if	IN
19775	627	2	the	the	DT
19775	627	3	curled	curl	VBN
19775	627	4	endive	endive	NN
19775	627	5	be	be	VB
19775	627	6	prepared	prepare	VBN
19775	627	7	,	,	,
19775	627	8	use	use	VB
19775	627	9	only	only	RB
19775	627	10	the	the	DT
19775	627	11	yellow	yellow	JJ
19775	627	12	leaves	leave	NNS
19775	627	13	,	,	,
19775	627	14	removing	remove	VBG
19775	627	15	the	the	DT
19775	627	16	thick	thick	JJ
19775	627	17	stalks	stalk	NNS
19775	627	18	and	and	CC
19775	627	19	cutting	cut	VBG
19775	627	20	the	the	DT
19775	627	21	small	small	JJ
19775	627	22	ones	one	NNS
19775	627	23	into	into	IN
19775	627	24	thin	thin	JJ
19775	627	25	pieces	piece	NNS
19775	627	26	;	;	:
19775	627	27	the	the	DT
19775	627	28	smooth	smooth	JJ
19775	627	29	endive	endive	JJ
19775	627	30	stalk	stalk	NN
19775	627	31	as	as	IN
19775	627	32	well	well	RB
19775	627	33	must	must	MD
19775	627	34	be	be	VB
19775	627	35	cut	cut	VBN
19775	627	36	fine	fine	JJ
19775	627	37	.	.	.
19775	628	1	It	-PRON-	PRP
19775	628	2	may	may	MD
19775	628	3	be	be	VB
19775	628	4	mixed	mix	VBN
19775	628	5	with	with	IN
19775	628	6	oil	oil	NN
19775	628	7	,	,	,
19775	628	8	vinegar	vinegar	NN
19775	628	9	,	,	,
19775	628	10	salt	salt	NN
19775	628	11	and	and	CC
19775	628	12	pepper	pepper	NN
19775	628	13	,	,	,
19775	628	14	and	and	CC
19775	628	15	a	a	DT
19775	628	16	potato	potato	NN
19775	628	17	mashed	mash	VBD
19775	628	18	fine	fine	RB
19775	628	19	,	,	,
19775	628	20	or	or	CC
19775	628	21	with	with	IN
19775	628	22	sour	sour	JJ
19775	628	23	cream	cream	NN
19775	628	24	mixed	mix	VBN
19775	628	25	with	with	IN
19775	628	26	oil	oil	NN
19775	628	27	,	,	,
19775	628	28	vinegar	vinegar	NN
19775	628	29	and	and	CC
19775	628	30	salt	salt	NN
19775	628	31	.	.	.
19775	629	1	When	when	WRB
19775	629	2	mixed	mix	VBN
19775	629	3	with	with	IN
19775	629	4	the	the	DT
19775	629	5	last	last	JJ
19775	629	6	dressing	dressing	NN
19775	629	7	it	-PRON-	PRP
19775	629	8	is	be	VBZ
19775	629	9	usually	usually	RB
19775	629	10	served	serve	VBN
19775	629	11	with	with	IN
19775	629	12	hot	hot	JJ
19775	629	13	potatoes	potato	NNS
19775	629	14	.	.	.
19775	630	1	Endive	Endive	NNP
19775	630	2	may	may	MD
19775	630	3	also	also	RB
19775	630	4	be	be	VB
19775	630	5	used	use	VBN
19775	630	6	as	as	IN
19775	630	7	spinach	spinach	NN
19775	630	8	.	.	.
19775	631	1	(	(	-LRB-
19775	631	2	See	see	VB
19775	631	3	Spinach	Spinach	NNP
19775	631	4	Recipes	Recipes	NNPS
19775	631	5	.	.	.
19775	631	6	)	)	-RRB-
19775	632	1	A	a	DT
19775	632	2	FLOWER	FLOWER	NNP
19775	632	3	SALAD	salad	NN
19775	632	4	.	.	.
19775	633	1	The	the	DT
19775	633	2	most	most	RBS
19775	633	3	beautiful	beautiful	JJ
19775	633	4	salad	salad	NN
19775	633	5	ever	ever	RB
19775	633	6	imagined	imagine	VBN
19775	633	7	is	be	VBZ
19775	633	8	rarely	rarely	RB
19775	633	9	seen	see	VBN
19775	633	10	upon	upon	IN
19775	633	11	our	-PRON-	PRP$
19775	633	12	tables	table	NNS
19775	633	13	,	,	,
19775	633	14	although	although	IN
19775	633	15	the	the	DT
19775	633	16	principal	principal	JJ
19775	633	17	material	material	NN
19775	633	18	for	for	IN
19775	633	19	its	-PRON-	PRP$
19775	633	20	concoction	concoction	NN
19775	633	21	may	may	MD
19775	633	22	be	be	VB
19775	633	23	grown	grow	VBN
19775	633	24	in	in	IN
19775	633	25	the	the	DT
19775	633	26	tiniest	tiny	JJS
19775	633	27	yard	yard	NN
19775	633	28	.	.	.
19775	634	1	Any	any	DT
19775	634	2	one	one	NN
19775	634	3	who	who	WP
19775	634	4	has	have	VBZ
19775	634	5	tried	try	VBN
19775	634	6	growing	grow	VBG
19775	634	7	nasturtiums	nasturtium	NNS
19775	634	8	must	must	MD
19775	634	9	admit	admit	VB
19775	634	10	that	that	IN
19775	634	11	they	-PRON-	PRP
19775	634	12	almost	almost	RB
19775	634	13	take	take	VBP
19775	634	14	care	care	NN
19775	634	15	of	of	IN
19775	634	16	themselves	-PRON-	PRP
19775	634	17	,	,	,
19775	634	18	and	and	CC
19775	634	19	if	if	IN
19775	634	20	the	the	DT
19775	634	21	ground	ground	NN
19775	634	22	is	be	VBZ
19775	634	23	enriched	enrich	VBN
19775	634	24	but	but	CC
19775	634	25	a	a	DT
19775	634	26	little	little	JJ
19775	634	27	their	-PRON-	PRP$
19775	634	28	growth	growth	NN
19775	634	29	and	and	CC
19775	634	30	yield	yield	NN
19775	634	31	of	of	IN
19775	634	32	blossom	blossom	NNS
19775	634	33	is	be	VBZ
19775	634	34	astonishingly	astonishingly	RB
19775	634	35	abundant	abundant	JJ
19775	634	36	.	.	.
19775	635	1	It	-PRON-	PRP
19775	635	2	is	be	VBZ
19775	635	3	these	these	DT
19775	635	4	same	same	JJ
19775	635	5	beautiful	beautiful	JJ
19775	635	6	blossoms	blossom	NNS
19775	635	7	that	that	WDT
19775	635	8	are	be	VBP
19775	635	9	used	use	VBN
19775	635	10	in	in	IN
19775	635	11	salad	salad	NN
19775	635	12	,	,	,
19775	635	13	and	and	CC
19775	635	14	,	,	,
19775	635	15	as	as	IN
19775	635	16	if	if	IN
19775	635	17	nature	nature	NN
19775	635	18	had	have	VBD
19775	635	19	surmised	surmise	VBN
19775	635	20	that	that	IN
19775	635	21	their	-PRON-	PRP$
19775	635	22	beauty	beauty	NN
19775	635	23	should	should	MD
19775	635	24	serve	serve	VB
19775	635	25	the	the	DT
19775	635	26	very	very	RB
19775	635	27	practical	practical	JJ
19775	635	28	end	end	NN
19775	635	29	of	of	IN
19775	635	30	supplying	supply	VBG
19775	635	31	the	the	DT
19775	635	32	salad	salad	NN
19775	635	33	bowl	bowl	NN
19775	635	34	,	,	,
19775	635	35	the	the	DT
19775	635	36	more	more	JJR
19775	635	37	one	one	NN
19775	635	38	plucks	pluck	VBZ
19775	635	39	these	these	DT
19775	635	40	growing	grow	VBG
19775	635	41	flowers	flower	NNS
19775	635	42	,	,	,
19775	635	43	the	the	DT
19775	635	44	greater	great	JJR
19775	635	45	number	number	NN
19775	635	46	will	will	MD
19775	635	47	a	a	DT
19775	635	48	small	small	JJ
19775	635	49	plant	plant	NN
19775	635	50	yield	yield	NN
19775	635	51	.	.	.
19775	636	1	The	the	DT
19775	636	2	pleasant	pleasant	JJ
19775	636	3	,	,	,
19775	636	4	pungent	pungent	JJ
19775	636	5	flavor	flavor	NN
19775	636	6	of	of	IN
19775	636	7	these	these	DT
19775	636	8	blossoms	blossom	NNS
19775	636	9	would	would	MD
19775	636	10	recommend	recommend	VB
19775	636	11	them	-PRON-	PRP
19775	636	12	,	,	,
19775	636	13	aside	aside	RB
19775	636	14	from	from	IN
19775	636	15	their	-PRON-	PRP$
19775	636	16	beauty	beauty	NN
19775	636	17	,	,	,
19775	636	18	and	and	CC
19775	636	19	when	when	WRB
19775	636	20	they	-PRON-	PRP
19775	636	21	are	be	VBP
19775	636	22	shaken	shake	VBN
19775	636	23	out	out	IN
19775	636	24	of	of	IN
19775	636	25	ice	ice	NN
19775	636	26	-	-	HYPH
19775	636	27	cold	cold	JJ
19775	636	28	water	water	NN
19775	636	29	with	with	IN
19775	636	30	some	some	DT
19775	636	31	bits	bit	NNS
19775	636	32	of	of	IN
19775	636	33	heart	heart	NN
19775	636	34	lettuce	lettuce	NN
19775	636	35	,	,	,
19775	636	36	they	-PRON-	PRP
19775	636	37	,	,	,
19775	636	38	too	too	RB
19775	636	39	,	,	,
19775	636	40	become	become	VBP
19775	636	41	crisp	crisp	JJ
19775	636	42	in	in	IN
19775	636	43	their	-PRON-	PRP$
19775	636	44	way	way	NN
19775	636	45	.	.	.
19775	637	1	One	one	CD
19775	637	2	of	of	IN
19775	637	3	the	the	DT
19775	637	4	prettiest	pretty	JJS
19775	637	5	ways	way	NNS
19775	637	6	of	of	IN
19775	637	7	arranging	arrange	VBG
19775	637	8	a	a	DT
19775	637	9	nasturtium	nasturtium	NN
19775	637	10	salad	salad	NN
19775	637	11	is	be	VBZ
19775	637	12	to	to	TO
19775	637	13	partly	partly	RB
19775	637	14	fill	fill	VB
19775	637	15	the	the	DT
19775	637	16	bowl	bowl	NN
19775	637	17	with	with	IN
19775	637	18	the	the	DT
19775	637	19	center	center	NN
19775	637	20	of	of	IN
19775	637	21	a	a	DT
19775	637	22	head	head	NN
19775	637	23	of	of	IN
19775	637	24	lettuce	lettuce	NN
19775	637	25	pulled	pull	VBN
19775	637	26	apart	apart	RB
19775	637	27	and	and	CC
19775	637	28	the	the	DT
19775	637	29	blossoms	blossom	NNS
19775	637	30	plentifully	plentifully	RB
19775	637	31	scattered	scatter	VBN
19775	637	32	throughout	throughout	IN
19775	637	33	.	.	.
19775	638	1	Prof.	Prof.	NNP
19775	638	2	Blot	Blot	NNP
19775	638	3	,	,	,
19775	638	4	that	that	IN
19775	638	5	prince	prince	NN
19775	638	6	of	of	IN
19775	638	7	saladmakers	saladmaker	NNS
19775	638	8	,	,	,
19775	638	9	recommends	recommend	VBZ
19775	638	10	the	the	DT
19775	638	11	use	use	NN
19775	638	12	of	of	IN
19775	638	13	the	the	DT
19775	638	14	blossoms	blossom	NNS
19775	638	15	and	and	CC
19775	638	16	petals	petal	NNS
19775	638	17	(	(	-LRB-
19775	638	18	not	not	RB
19775	638	19	the	the	DT
19775	638	20	leaves	leave	NNS
19775	638	21	)	)	-RRB-
19775	638	22	of	of	IN
19775	638	23	roses	rose	NNS
19775	638	24	,	,	,
19775	638	25	pinks	pink	NNS
19775	638	26	,	,	,
19775	638	27	sage	sage	NN
19775	638	28	,	,	,
19775	638	29	lady	lady	NN
19775	638	30	's	's	POS
19775	638	31	slipper	slipper	NN
19775	638	32	,	,	,
19775	638	33	marshmallow	marshmallow	NN
19775	638	34	and	and	CC
19775	638	35	periwinkle	periwinkle	NN
19775	638	36	,	,	,
19775	638	37	as	as	RB
19775	638	38	well	well	RB
19775	638	39	as	as	IN
19775	638	40	the	the	DT
19775	638	41	nasturtium	nasturtium	NN
19775	638	42	,	,	,
19775	638	43	for	for	IN
19775	638	44	decorating	decorate	VBG
19775	638	45	the	the	DT
19775	638	46	ordinary	ordinary	JJ
19775	638	47	lettuce	lettuce	NN
19775	638	48	salad	salad	NN
19775	638	49	,	,	,
19775	638	50	and	and	CC
19775	638	51	reminds	remind	VBZ
19775	638	52	his	-PRON-	PRP$
19775	638	53	readers	reader	NNS
19775	638	54	that	that	IN
19775	638	55	roses	rose	VBZ
19775	638	56	and	and	CC
19775	638	57	pinks	pink	NNS
19775	638	58	may	may	MD
19775	638	59	be	be	VB
19775	638	60	had	have	VBN
19775	638	61	at	at	IN
19775	638	62	all	all	DT
19775	638	63	seasons	season	NNS
19775	638	64	of	of	IN
19775	638	65	the	the	DT
19775	638	66	year	year	NN
19775	638	67	.	.	.
19775	639	1	In	in	IN
19775	639	2	summer	summer	NN
19775	639	3	the	the	DT
19775	639	4	lovely	lovely	JJ
19775	639	5	pink	pink	JJ
19775	639	6	marshmallow	marshmallow	NN
19775	639	7	is	be	VBZ
19775	639	8	to	to	TO
19775	639	9	be	be	VB
19775	639	10	found	find	VBN
19775	639	11	wild	wild	JJ
19775	639	12	in	in	IN
19775	639	13	the	the	DT
19775	639	14	country	country	NN
19775	639	15	places	place	NNS
19775	639	16	near	near	IN
19775	639	17	salt	salt	NN
19775	639	18	water	water	NN
19775	639	19	;	;	:
19775	639	20	so	so	RB
19775	639	21	abundant	abundant	JJ
19775	639	22	are	be	VBP
19775	639	23	these	these	DT
19775	639	24	flowers	flower	NNS
19775	639	25	in	in	IN
19775	639	26	the	the	DT
19775	639	27	marshes	marsh	NNS
19775	639	28	(	(	-LRB-
19775	639	29	hence	hence	RB
19775	639	30	the	the	DT
19775	639	31	name	name	NN
19775	639	32	)	)	-RRB-
19775	639	33	and	and	CC
19775	639	34	so	so	RB
19775	639	35	large	large	JJ
19775	639	36	are	be	VBP
19775	639	37	the	the	DT
19775	639	38	petals	petal	NNS
19775	639	39	that	that	IN
19775	639	40	there	there	EX
19775	639	41	need	need	VBP
19775	639	42	be	be	VB
19775	639	43	no	no	DT
19775	639	44	fear	fear	NN
19775	639	45	of	of	IN
19775	639	46	robbing	rob	VBG
19775	639	47	the	the	DT
19775	639	48	flower	flower	NN
19775	639	49	vases	vase	VBZ
19775	639	50	to	to	TO
19775	639	51	fill	fill	VB
19775	639	52	the	the	DT
19775	639	53	salad	salad	NN
19775	639	54	bowl	bowl	NN
19775	639	55	.	.	.
19775	640	1	These	these	DT
19775	640	2	salads	salad	NNS
19775	640	3	should	should	MD
19775	640	4	be	be	VB
19775	640	5	dressed	dress	VBN
19775	640	6	at	at	IN
19775	640	7	the	the	DT
19775	640	8	table	table	NN
19775	640	9	by	by	IN
19775	640	10	the	the	DT
19775	640	11	mistress	mistress	NN
19775	640	12	,	,	,
19775	640	13	as	as	IN
19775	640	14	,	,	,
19775	640	15	of	of	IN
19775	640	16	course	course	NN
19775	640	17	,	,	,
19775	640	18	a	a	DT
19775	640	19	little	little	JJ
19775	640	20	wilting	wilting	NN
19775	640	21	is	be	VBZ
19775	640	22	sure	sure	JJ
19775	640	23	to	to	TO
19775	640	24	follow	follow	VB
19775	640	25	if	if	IN
19775	640	26	the	the	DT
19775	640	27	seasoning	seasoning	NN
19775	640	28	has	have	VBZ
19775	640	29	been	be	VBN
19775	640	30	applied	apply	VBN
19775	640	31	for	for	IN
19775	640	32	any	any	DT
19775	640	33	length	length	NN
19775	640	34	of	of	IN
19775	640	35	time	time	NN
19775	640	36	.	.	.
19775	641	1	A	a	DT
19775	641	2	French	french	JJ
19775	641	3	dressing	dressing	NN
19775	641	4	is	be	VBZ
19775	641	5	the	the	DT
19775	641	6	best	good	JJS
19775	641	7	,	,	,
19775	641	8	although	although	IN
19775	641	9	a	a	DT
19775	641	10	mayonnaise	mayonnaise	NN
19775	641	11	may	may	MD
19775	641	12	be	be	VB
19775	641	13	used	use	VBN
19775	641	14	if	if	IN
19775	641	15	preferred	prefer	VBN
19775	641	16	.	.	.
19775	642	1	Opinions	opinion	NNS
19775	642	2	differ	differ	VBP
19775	642	3	greatly	greatly	RB
19775	642	4	as	as	IN
19775	642	5	regards	regard	VBZ
19775	642	6	the	the	DT
19775	642	7	proportions	proportion	NNS
19775	642	8	of	of	IN
19775	642	9	the	the	DT
19775	642	10	former	former	JJ
19775	642	11	,	,	,
19775	642	12	but	but	CC
19775	642	13	to	to	TO
19775	642	14	quote	quote	VB
19775	642	15	Blot	Blot	NNP
19775	642	16	again	again	RB
19775	642	17	,	,	,
19775	642	18	the	the	DT
19775	642	19	proper	proper	JJ
19775	642	20	ones	one	NNS
19775	642	21	are	be	VBP
19775	642	22	two	two	CD
19775	642	23	of	of	IN
19775	642	24	oil	oil	NN
19775	642	25	to	to	IN
19775	642	26	one	one	CD
19775	642	27	of	of	IN
19775	642	28	vinegar	vinegar	NN
19775	642	29	,	,	,
19775	642	30	pepper	pepper	NN
19775	642	31	and	and	CC
19775	642	32	salt	salt	NN
19775	642	33	to	to	IN
19775	642	34	taste	taste	NN
19775	642	35	.	.	.
19775	643	1	If	if	IN
19775	643	2	the	the	DT
19775	643	3	eye	eye	NN
19775	643	4	is	be	VBZ
19775	643	5	not	not	RB
19775	643	6	trained	train	VBN
19775	643	7	to	to	TO
19775	643	8	measure	measure	VB
19775	643	9	pepper	pepper	NN
19775	643	10	and	and	CC
19775	643	11	salt	salt	NN
19775	643	12	and	and	CC
19775	643	13	the	the	DT
19775	643	14	hostess	hostess	NN
19775	643	15	is	be	VBZ
19775	643	16	timid	timid	JJ
19775	643	17	about	about	IN
19775	643	18	dressing	dress	VBG
19775	643	19	a	a	DT
19775	643	20	salad	salad	NN
19775	643	21	,	,	,
19775	643	22	let	let	VB
19775	643	23	her	-PRON-	PRP
19775	643	24	have	have	VB
19775	643	25	measured	measure	VBN
19775	643	26	in	in	IN
19775	643	27	a	a	DT
19775	643	28	pretty	pretty	RB
19775	643	29	cut	cut	JJ
19775	643	30	-	-	HYPH
19775	643	31	glass	glass	NN
19775	643	32	sprinkler	sprinkler	NN
19775	643	33	a	a	DT
19775	643	34	teaspoon	teaspoon	NN
19775	643	35	of	of	IN
19775	643	36	salt	salt	NN
19775	643	37	and	and	CC
19775	643	38	half	half	NN
19775	643	39	of	of	IN
19775	643	40	pepper	pepper	NN
19775	643	41	mixed	mix	VBN
19775	643	42	,	,	,
19775	643	43	for	for	IN
19775	643	44	every	every	DT
19775	643	45	two	two	CD
19775	643	46	of	of	IN
19775	643	47	oil	oil	NN
19775	643	48	.	.	.
19775	644	1	For	for	IN
19775	644	2	a	a	DT
19775	644	3	small	small	JJ
19775	644	4	salad	salad	NN
19775	644	5	the	the	DT
19775	644	6	two	two	CD
19775	644	7	of	of	IN
19775	644	8	oil	oil	NN
19775	644	9	and	and	CC
19775	644	10	one	one	CD
19775	644	11	of	of	IN
19775	644	12	vinegar	vinegar	NN
19775	644	13	will	will	MD
19775	644	14	be	be	VB
19775	644	15	sufficient	sufficient	JJ
19775	644	16	;	;	:
19775	644	17	measure	measure	VB
19775	644	18	the	the	DT
19775	644	19	saltspoon	saltspoon	NN
19775	644	20	even	even	RB
19775	644	21	full	full	JJ
19775	644	22	of	of	IN
19775	644	23	oil	oil	NN
19775	644	24	,	,	,
19775	644	25	sprinkle	sprinkle	VB
19775	644	26	this	this	DT
19775	644	27	over	over	IN
19775	644	28	the	the	DT
19775	644	29	salad	salad	NN
19775	644	30	,	,	,
19775	644	31	then	then	RB
19775	644	32	half	half	PDT
19775	644	33	the	the	DT
19775	644	34	salt	salt	NN
19775	644	35	and	and	CC
19775	644	36	pepper	pepper	NN
19775	644	37	;	;	,
19775	644	38	toss	toss	VB
19775	644	39	all	all	DT
19775	644	40	lightly	lightly	RB
19775	644	41	with	with	IN
19775	644	42	the	the	DT
19775	644	43	spoon	spoon	NN
19775	644	44	and	and	CC
19775	644	45	fork	fork	NN
19775	644	46	,	,	,
19775	644	47	then	then	RB
19775	644	48	add	add	VB
19775	644	49	the	the	DT
19775	644	50	other	other	JJ
19775	644	51	spoonful	spoonful	NN
19775	644	52	of	of	IN
19775	644	53	oil	oil	NN
19775	644	54	,	,	,
19775	644	55	the	the	DT
19775	644	56	vinegar	vinegar	NN
19775	644	57	and	and	CC
19775	644	58	the	the	DT
19775	644	59	remainder	remainder	NN
19775	644	60	of	of	IN
19775	644	61	the	the	DT
19775	644	62	salt	salt	NN
19775	644	63	and	and	CC
19775	644	64	pepper	pepper	NN
19775	644	65	;	;	:
19775	644	66	toss	toss	VB
19775	644	67	well	well	UH
19775	644	68	and	and	CC
19775	644	69	serve	serve	VB
19775	644	70	.	.	.
19775	645	1	How	how	WRB
19775	645	2	simple	simple	JJ
19775	645	3	,	,	,
19775	645	4	and	and	CC
19775	645	5	yet	yet	RB
19775	645	6	there	there	EX
19775	645	7	are	be	VBP
19775	645	8	women	woman	NNS
19775	645	9	who	who	WP
19775	645	10	never	never	RB
19775	645	11	have	have	VBP
19775	645	12	done	do	VBN
19775	645	13	the	the	DT
19775	645	14	graceful	graceful	JJ
19775	645	15	thing	thing	NN
19775	645	16	of	of	IN
19775	645	17	dressing	dress	VBG
19775	645	18	lettuce	lettuce	NN
19775	645	19	at	at	IN
19775	645	20	the	the	DT
19775	645	21	table	table	NN
19775	645	22	.	.	.
19775	646	1	REBECCA	REBECCA	NNP
19775	646	2	UNDERWOOD	UNDERWOOD	NNP
19775	646	3	.	.	.
19775	647	1	Potatoes	potato	NNS
19775	647	2	and	and	CC
19775	647	3	tomatoes	tomato	NNS
19775	647	4	in	in	IN
19775	647	5	alternate	alternate	JJ
19775	647	6	layers	layer	NNS
19775	647	7	may	may	MD
19775	647	8	take	take	VB
19775	647	9	the	the	DT
19775	647	10	place	place	NN
19775	647	11	of	of	IN
19775	647	12	lettuce	lettuce	NN
19775	647	13	.	.	.
19775	648	1	Just	just	RB
19775	648	2	before	before	IN
19775	648	3	serving	serve	VBG
19775	648	4	toss	toss	NN
19775	648	5	all	all	RB
19775	648	6	together	together	RB
19775	648	7	.	.	.
19775	649	1	FLOWER	FLOWER	NNP
19775	649	2	SANDWICHES	SANDWICHES	NNP
19775	649	3	.	.	.
19775	650	1	Make	make	VB
19775	650	2	a	a	DT
19775	650	3	filling	filling	NN
19775	650	4	of	of	IN
19775	650	5	two	two	CD
19775	650	6	-	-	HYPH
19775	650	7	thirds	third	NNS
19775	650	8	nasturtium	nasturtium	NN
19775	650	9	blossoms	blossom	NNS
19775	650	10	,	,	,
19775	650	11	one	one	CD
19775	650	12	third	third	JJ
19775	650	13	leaves	leave	NNS
19775	650	14	,	,	,
19775	650	15	lay	lie	VBD
19775	650	16	on	on	IN
19775	650	17	buttered	butter	VBN
19775	650	18	bread	bread	NN
19775	650	19	,	,	,
19775	650	20	with	with	IN
19775	650	21	buttered	butter	VBN
19775	650	22	bread	bread	NN
19775	650	23	on	on	IN
19775	650	24	top	top	JJ
19775	650	25	,	,	,
19775	650	26	sandwich	sandwich	NN
19775	650	27	style	style	NN
19775	650	28	.	.	.
19775	651	1	CHICAGO	CHICAGO	NNP
19775	651	2	RECORD	RECORD	NNP
19775	651	3	.	.	.
19775	652	1	PRESERVED	preserved	NN
19775	652	2	ROSE	ROSE	NNS
19775	652	3	LEAVES	leave	VBN
19775	652	4	.	.	.
19775	653	1	Put	put	VB
19775	653	2	a	a	DT
19775	653	3	layer	layer	NN
19775	653	4	of	of	IN
19775	653	5	rose	rose	NN
19775	653	6	leaves	leave	NNS
19775	653	7	in	in	IN
19775	653	8	a	a	DT
19775	653	9	jar	jar	NN
19775	653	10	and	and	CC
19775	653	11	sprinkle	sprinkle	VB
19775	653	12	sugar	sugar	NN
19775	653	13	over	over	IN
19775	653	14	them	-PRON-	PRP
19775	653	15	,	,	,
19775	653	16	add	add	VB
19775	653	17	layers	layer	NNS
19775	653	18	sprinkled	sprinkle	VBN
19775	653	19	with	with	IN
19775	653	20	sugar	sugar	NN
19775	653	21	as	as	IN
19775	653	22	the	the	DT
19775	653	23	leaves	leave	NNS
19775	653	24	are	be	VBP
19775	653	25	gathered	gather	VBN
19775	653	26	until	until	IN
19775	653	27	the	the	DT
19775	653	28	jar	jar	NN
19775	653	29	is	be	VBZ
19775	653	30	full	full	JJ
19775	653	31	.	.	.
19775	654	1	They	-PRON-	PRP
19775	654	2	will	will	MD
19775	654	3	turn	turn	VB
19775	654	4	dark	dark	JJ
19775	654	5	brown	brown	JJ
19775	654	6	and	and	CC
19775	654	7	will	will	MD
19775	654	8	keep	keep	VB
19775	654	9	for	for	IN
19775	654	10	two	two	CD
19775	654	11	or	or	CC
19775	654	12	three	three	CD
19775	654	13	years	year	NNS
19775	654	14	.	.	.
19775	655	1	Used	use	VBN
19775	655	2	in	in	IN
19775	655	3	small	small	JJ
19775	655	4	quantities	quantity	NNS
19775	655	5	they	-PRON-	PRP
19775	655	6	add	add	VBP
19775	655	7	a	a	DT
19775	655	8	delightful	delightful	JJ
19775	655	9	flavor	flavor	NN
19775	655	10	to	to	IN
19775	655	11	fruit	fruit	NN
19775	655	12	cake	cake	NN
19775	655	13	and	and	CC
19775	655	14	mince	mince	NN
19775	655	15	pies	pie	NNS
19775	655	16	.	.	.
19775	656	1	MRS	MRS	NNP
19775	656	2	.	.	.
19775	656	3	ROLLINS	ROLLINS	NNP
19775	656	4	.	.	.
19775	657	1	SACHET	sachet	JJ
19775	657	2	POWDERS	powder	NNS
19775	657	3	.	.	.
19775	658	1	In	in	IN
19775	658	2	making	make	VBG
19775	658	3	sachet	sachet	NNP
19775	658	4	powders	powder	NNS
19775	658	5	one	one	CD
19775	658	6	general	general	JJ
19775	658	7	direction	direction	NN
19775	658	8	must	must	MD
19775	658	9	be	be	VB
19775	658	10	borne	bear	VBN
19775	658	11	in	in	IN
19775	658	12	mind	mind	NN
19775	658	13	--	--	:
19775	658	14	each	each	DT
19775	658	15	ingredient	ingredient	NN
19775	658	16	must	must	MD
19775	658	17	be	be	VB
19775	658	18	powdered	powder	VBN
19775	658	19	before	before	IN
19775	658	20	mixing	mix	VBG
19775	658	21	.	.	.
19775	659	1	Potpourri	Potpourri	NNP
19775	659	2	should	should	MD
19775	659	3	be	be	VB
19775	659	4	made	make	VBN
19775	659	5	before	before	IN
19775	659	6	the	the	DT
19775	659	7	season	season	NN
19775	659	8	of	of	IN
19775	659	9	outdoor	outdoor	JJ
19775	659	10	flowers	flower	NNS
19775	659	11	passes	pass	VBZ
19775	659	12	.	.	.
19775	660	1	Pluck	Pluck	NNP
19775	660	2	the	the	DT
19775	660	3	most	most	RBS
19775	660	4	fragrant	fragrant	JJ
19775	660	5	flowers	flower	NNS
19775	660	6	in	in	IN
19775	660	7	your	-PRON-	PRP$
19775	660	8	garden	garden	NN
19775	660	9	,	,	,
19775	660	10	passing	pass	VBG
19775	660	11	by	by	IN
19775	660	12	all	all	DT
19775	660	13	withered	withered	JJ
19775	660	14	blossoms	blossom	NNS
19775	660	15	.	.	.
19775	661	1	Pick	pick	VB
19775	661	2	the	the	DT
19775	661	3	flowers	flower	NNS
19775	661	4	apart	apart	RB
19775	661	5	,	,	,
19775	661	6	placing	place	VBG
19775	661	7	the	the	DT
19775	661	8	petals	petal	NNS
19775	661	9	on	on	IN
19775	661	10	plates	plate	NNS
19775	661	11	and	and	CC
19775	661	12	setting	set	VBG
19775	661	13	them	-PRON-	PRP
19775	661	14	where	where	WRB
19775	661	15	the	the	DT
19775	661	16	sun	sun	NN
19775	661	17	can	can	MD
19775	661	18	shine	shine	VB
19775	661	19	upon	upon	IN
19775	661	20	them	-PRON-	PRP
19775	661	21	.	.	.
19775	662	1	Let	let	VB
19775	662	2	the	the	DT
19775	662	3	petals	petal	NNS
19775	662	4	thus	thus	RB
19775	662	5	continue	continue	VBP
19775	662	6	to	to	TO
19775	662	7	dry	dry	VB
19775	662	8	in	in	IN
19775	662	9	the	the	DT
19775	662	10	sun	sun	NN
19775	662	11	for	for	IN
19775	662	12	several	several	JJ
19775	662	13	days	day	NNS
19775	662	14	.	.	.
19775	663	1	Each	each	DT
19775	663	2	flower	flower	NN
19775	663	3	may	may	MD
19775	663	4	be	be	VB
19775	663	5	made	make	VBN
19775	663	6	into	into	IN
19775	663	7	potpourri	potpourri	NNP
19775	663	8	by	by	IN
19775	663	9	itself	-PRON-	PRP
19775	663	10	,	,	,
19775	663	11	or	or	CC
19775	663	12	the	the	DT
19775	663	13	different	different	JJ
19775	663	14	flowers	flower	NNS
19775	663	15	may	may	MD
19775	663	16	be	be	VB
19775	663	17	mixed	mix	VBN
19775	663	18	in	in	IN
19775	663	19	any	any	DT
19775	663	20	variety	variety	NN
19775	663	21	and	and	CC
19775	663	22	proportion	proportion	NN
19775	663	23	that	that	WDT
19775	663	24	pleases	please	VBZ
19775	663	25	the	the	DT
19775	663	26	maker	maker	NN
19775	663	27	.	.	.
19775	664	1	Flowers	flower	NNS
19775	664	2	which	which	WDT
19775	664	3	have	have	VBP
19775	664	4	little	little	JJ
19775	664	5	or	or	CC
19775	664	6	no	no	DT
19775	664	7	scent	scent	NN
19775	664	8	should	should	MD
19775	664	9	be	be	VB
19775	664	10	left	leave	VBN
19775	664	11	out	out	RP
19775	664	12	.	.	.
19775	665	1	When	when	WRB
19775	665	2	the	the	DT
19775	665	3	leaves	leave	NNS
19775	665	4	are	be	VBP
19775	665	5	well	well	RB
19775	665	6	dried	dry	VBN
19775	665	7	sprinkle	sprinkle	VB
19775	665	8	them	-PRON-	PRP
19775	665	9	with	with	IN
19775	665	10	table	table	NN
19775	665	11	salt	salt	NN
19775	665	12	.	.	.
19775	666	1	Do	do	VB
19775	666	2	not	not	RB
19775	666	3	omit	omit	VB
19775	666	4	this	this	DT
19775	666	5	,	,	,
19775	666	6	as	as	IN
19775	666	7	it	-PRON-	PRP
19775	666	8	is	be	VBZ
19775	666	9	important	important	JJ
19775	666	10	.	.	.
19775	667	1	The	the	DT
19775	667	2	right	right	JJ
19775	667	3	proportion	proportion	NN
19775	667	4	is	be	VBZ
19775	667	5	about	about	RB
19775	667	6	two	two	CD
19775	667	7	ounces	ounce	NNS
19775	667	8	of	of	IN
19775	667	9	the	the	DT
19775	667	10	salt	salt	NN
19775	667	11	to	to	IN
19775	667	12	each	each	DT
19775	667	13	pound	pound	NN
19775	667	14	of	of	IN
19775	667	15	leaves	leave	NNS
19775	667	16	.	.	.
19775	668	1	If	if	IN
19775	668	2	also	also	RB
19775	668	3	two	two	CD
19775	668	4	ounces	ounce	NNS
19775	668	5	of	of	IN
19775	668	6	powdered	powdered	JJ
19775	668	7	orris	orris	NNP
19775	668	8	root	root	NN
19775	668	9	is	be	VBZ
19775	668	10	added	add	VBN
19775	668	11	and	and	CC
19775	668	12	well	well	RB
19775	668	13	mixed	mixed	JJ
19775	668	14	in	in	RP
19775	668	15	with	with	IN
19775	668	16	the	the	DT
19775	668	17	dried	dry	VBN
19775	668	18	petals	petal	NNS
19775	668	19	the	the	DT
19775	668	20	fragrance	fragrance	NN
19775	668	21	and	and	CC
19775	668	22	permanence	permanence	NN
19775	668	23	are	be	VBP
19775	668	24	improved	improve	VBN
19775	668	25	.	.	.
19775	669	1	Now	now	RB
19775	669	2	the	the	DT
19775	669	3	potpourri	potpourri	NN
19775	669	4	is	be	VBZ
19775	669	5	ready	ready	JJ
19775	669	6	to	to	TO
19775	669	7	put	put	VB
19775	669	8	in	in	IN
19775	669	9	the	the	DT
19775	669	10	jars	jar	NNS
19775	669	11	that	that	WDT
19775	669	12	are	be	VBP
19775	669	13	sold	sell	VBN
19775	669	14	for	for	IN
19775	669	15	that	that	DT
19775	669	16	purpose	purpose	NN
19775	669	17	.	.	.
19775	670	1	H.	H.	NNP
19775	670	2	J.	J.	NNP
19775	670	3	HANCOCK	HANCOCK	NNP
19775	670	4	.	.	.
19775	671	1	VIOLET	VIOLET	NNP
19775	671	2	MARMALADE	MARMALADE	NNP
19775	671	3	.	.	.
19775	672	1	Crush	crush	VB
19775	672	2	three	three	CD
19775	672	3	pounds	pound	NNS
19775	672	4	of	of	IN
19775	672	5	violets	violet	NNS
19775	672	6	to	to	IN
19775	672	7	a	a	DT
19775	672	8	pulp	pulp	NN
19775	672	9	;	;	:
19775	672	10	in	in	IN
19775	672	11	the	the	DT
19775	672	12	meantime	meantime	NN
19775	672	13	boil	boil	VBP
19775	672	14	four	four	CD
19775	672	15	pounds	pound	NNS
19775	672	16	of	of	IN
19775	672	17	sugar	sugar	NN
19775	672	18	,	,	,
19775	672	19	take	take	VB
19775	672	20	out	out	RP
19775	672	21	some	some	DT
19775	672	22	,	,	,
19775	672	23	blow	blow	VB
19775	672	24	through	through	IN
19775	672	25	it	-PRON-	PRP
19775	672	26	,	,	,
19775	672	27	and	and	CC
19775	672	28	if	if	IN
19775	672	29	little	little	JJ
19775	672	30	flakes	flake	NNS
19775	672	31	of	of	IN
19775	672	32	sugar	sugar	NN
19775	672	33	fly	fly	VB
19775	672	34	from	from	IN
19775	672	35	it	-PRON-	PRP
19775	672	36	,	,	,
19775	672	37	it	-PRON-	PRP
19775	672	38	is	be	VBZ
19775	672	39	done	do	VBN
19775	672	40	.	.	.
19775	673	1	Add	add	VB
19775	673	2	the	the	DT
19775	673	3	flowers	flower	NNS
19775	673	4	,	,	,
19775	673	5	stir	stir	VB
19775	673	6	them	-PRON-	PRP
19775	673	7	together	together	RB
19775	673	8	;	;	:
19775	673	9	add	add	VB
19775	673	10	two	two	CD
19775	673	11	pounds	pound	NNS
19775	673	12	of	of	IN
19775	673	13	apple	apple	NN
19775	673	14	marmalade	marmalade	NN
19775	673	15	,	,	,
19775	673	16	and	and	CC
19775	673	17	when	when	WRB
19775	673	18	it	-PRON-	PRP
19775	673	19	has	have	VBZ
19775	673	20	boiled	boil	VBN
19775	673	21	up	up	RP
19775	673	22	a	a	DT
19775	673	23	few	few	JJ
19775	673	24	times	time	NNS
19775	673	25	,	,	,
19775	673	26	put	put	VBD
19775	673	27	the	the	DT
19775	673	28	marmalade	marmalade	NN
19775	673	29	into	into	IN
19775	673	30	jars	jar	NNS
19775	673	31	.	.	.
19775	674	1	THE	the	DT
19775	674	2	COOK	COOK	NNP
19775	674	3	'S	's	POS
19775	674	4	OWN	OWN	NNP
19775	674	5	BOOK	BOOK	NNS
19775	674	6	.	.	.
19775	675	1	GARLIC	GARLIC	NNP
19775	675	2	BUTTER	BUTTER	NNP
19775	675	3	SAUCE	SAUCE	NNP
19775	675	4	.	.	.
19775	676	1	Bruise	bruise	VB
19775	676	2	half	half	PDT
19775	676	3	a	a	DT
19775	676	4	dozen	dozen	NN
19775	676	5	cloves	clove	NNS
19775	676	6	of	of	IN
19775	676	7	garlic	garlic	NN
19775	676	8	,	,	,
19775	676	9	rub	rub	VB
19775	676	10	them	-PRON-	PRP
19775	676	11	through	through	IN
19775	676	12	a	a	DT
19775	676	13	fine	fine	JJ
19775	676	14	sieve	sieve	NN
19775	676	15	with	with	IN
19775	676	16	a	a	DT
19775	676	17	wooden	wooden	JJ
19775	676	18	spoon	spoon	NN
19775	676	19	;	;	:
19775	676	20	mix	mix	VB
19775	676	21	this	this	DT
19775	676	22	pulp	pulp	NN
19775	676	23	with	with	IN
19775	676	24	butter	butter	NN
19775	676	25	and	and	CC
19775	676	26	beat	beat	VBD
19775	676	27	thoroughly	thoroughly	RB
19775	676	28	,	,	,
19775	676	29	put	put	VBN
19775	676	30	in	in	RP
19775	676	31	a	a	DT
19775	676	32	wide	wide	JJ
19775	676	33	mouthed	mouthed	JJ
19775	676	34	bottle	bottle	NN
19775	676	35	and	and	CC
19775	676	36	keep	keep	VB
19775	676	37	for	for	IN
19775	676	38	further	further	JJ
19775	676	39	use	use	NN
19775	676	40	.	.	.
19775	677	1	GROUND	GROUND	NNP
19775	677	2	CHERRY	cherry	NN
19775	677	3	PUDDING	pudding	NN
19775	677	4	.	.	.
19775	678	1	Half	half	DT
19775	678	2	fill	fill	VB
19775	678	3	a	a	DT
19775	678	4	pudding	pudding	JJ
19775	678	5	dish	dish	NN
19775	678	6	with	with	IN
19775	678	7	ripe	ripe	JJ
19775	678	8	ground	ground	NN
19775	678	9	cherries	cherry	NNS
19775	678	10	or	or	CC
19775	678	11	husk	husk	NN
19775	678	12	tomatoes	tomato	NNS
19775	678	13	,	,	,
19775	678	14	dot	dot	NN
19775	678	15	with	with	IN
19775	678	16	bits	bit	NNS
19775	678	17	of	of	IN
19775	678	18	butter	butter	NN
19775	678	19	and	and	CC
19775	678	20	cover	cover	VB
19775	678	21	with	with	IN
19775	678	22	a	a	DT
19775	678	23	soft	soft	JJ
19775	678	24	batter	batter	NN
19775	678	25	made	make	VBN
19775	678	26	of	of	IN
19775	678	27	one	one	CD
19775	678	28	cup	cup	NN
19775	678	29	milk	milk	NN
19775	678	30	,	,	,
19775	678	31	one	one	CD
19775	678	32	egg	egg	NN
19775	678	33	,	,	,
19775	678	34	one	one	CD
19775	678	35	tablespoonful	tablespoonful	JJ
19775	678	36	butter	butter	NN
19775	678	37	,	,	,
19775	678	38	two	two	CD
19775	678	39	teaspoonfuls	teaspoonful	NNS
19775	678	40	baking	baking	NNP
19775	678	41	powder	powder	NN
19775	678	42	and	and	CC
19775	678	43	a	a	DT
19775	678	44	half	half	NN
19775	678	45	-	-	HYPH
19775	678	46	saltspoonful	saltspoonful	JJ
19775	678	47	of	of	IN
19775	678	48	salt	salt	NN
19775	678	49	.	.	.
19775	679	1	Bake	bake	VB
19775	679	2	quickly	quickly	RB
19775	679	3	and	and	CC
19775	679	4	serve	serve	VB
19775	679	5	with	with	IN
19775	679	6	lemon	lemon	NN
19775	679	7	sauce	sauce	NN
19775	679	8	.	.	.
19775	680	1	This	this	DT
19775	680	2	fruit	fruit	NN
19775	680	3	is	be	VBZ
19775	680	4	so	so	RB
19775	680	5	easily	easily	RB
19775	680	6	raised	raise	VBN
19775	680	7	,	,	,
19775	680	8	so	so	RB
19775	680	9	prolific	prolific	JJ
19775	680	10	and	and	CC
19775	680	11	so	so	RB
19775	680	12	delicious	delicious	JJ
19775	680	13	,	,	,
19775	680	14	used	use	VBN
19775	680	15	in	in	IN
19775	680	16	various	various	JJ
19775	680	17	ways	way	NNS
19775	680	18	,	,	,
19775	680	19	that	that	IN
19775	680	20	I	-PRON-	PRP
19775	680	21	wonder	wonder	VBP
19775	680	22	it	-PRON-	PRP
19775	680	23	is	be	VBZ
19775	680	24	not	not	RB
19775	680	25	more	more	RBR
19775	680	26	widely	widely	RB
19775	680	27	known	know	VBN
19775	680	28	and	and	CC
19775	680	29	used	use	VBN
19775	680	30	.	.	.
19775	681	1	For	for	IN
19775	681	2	pies	pie	NNS
19775	681	3	,	,	,
19775	681	4	preserves	preserve	NNS
19775	681	5	,	,	,
19775	681	6	puddings	pudding	NNS
19775	681	7	and	and	CC
19775	681	8	dried	dry	VBN
19775	681	9	,	,	,
19775	681	10	to	to	TO
19775	681	11	put	put	VB
19775	681	12	in	in	IN
19775	681	13	cake	cake	NN
19775	681	14	,	,	,
19775	681	15	it	-PRON-	PRP
19775	681	16	is	be	VBZ
19775	681	17	inferior	inferior	JJ
19775	681	18	to	to	IN
19775	681	19	none	none	NN
19775	681	20	.	.	.
19775	682	1	It	-PRON-	PRP
19775	682	2	will	will	MD
19775	682	3	keep	keep	VB
19775	682	4	a	a	DT
19775	682	5	long	long	JJ
19775	682	6	time	time	NN
19775	682	7	in	in	IN
19775	682	8	the	the	DT
19775	682	9	husks	husk	NNS
19775	682	10	in	in	IN
19775	682	11	a	a	DT
19775	682	12	dry	dry	JJ
19775	682	13	place	place	NN
19775	682	14	.	.	.
19775	683	1	It	-PRON-	PRP
19775	683	2	will	will	MD
19775	683	3	flourish	flourish	VB
19775	683	4	in	in	IN
19775	683	5	the	the	DT
19775	683	6	fence	fence	NN
19775	683	7	corners	corner	NNS
19775	683	8	or	or	CC
19775	683	9	any	any	DT
19775	683	10	out	out	JJ
19775	683	11	-	-	HYPH
19775	683	12	of	of	IN
19775	683	13	-	-	HYPH
19775	683	14	the	the	DT
19775	683	15	-	-	HYPH
19775	683	16	way	way	NN
19775	683	17	place	place	NN
19775	683	18	,	,	,
19775	683	19	and	and	CC
19775	683	20	seems	seem	VBZ
19775	683	21	to	to	TO
19775	683	22	prefer	prefer	VB
19775	683	23	a	a	DT
19775	683	24	poor	poor	JJ
19775	683	25	soil	soil	NN
19775	683	26	and	and	CC
19775	683	27	neglect	neglect	NN
19775	683	28	.	.	.
19775	684	1	HARRIET	HARRIET	NNP
19775	684	2	I.	I.	NNP
19775	684	3	MANN	MANN	NNP
19775	684	4	.	.	.
19775	685	1	HERBS	herbs	NN
19775	685	2	.	.	.
19775	686	1	Whether	whether	IN
19775	686	2	food	food	NN
19775	686	3	is	be	VBZ
19775	686	4	palatable	palatable	JJ
19775	686	5	or	or	CC
19775	686	6	not	not	RB
19775	686	7	largely	largely	RB
19775	686	8	depends	depend	VBZ
19775	686	9	upon	upon	IN
19775	686	10	its	-PRON-	PRP$
19775	686	11	seasoning	seasoning	NN
19775	686	12	.	.	.
19775	687	1	Good	good	JJ
19775	687	2	,	,	,
19775	687	3	rich	rich	JJ
19775	687	4	material	material	NN
19775	687	5	may	may	MD
19775	687	6	be	be	VB
19775	687	7	stale	stale	JJ
19775	687	8	and	and	CC
19775	687	9	unprofitable	unprofitable	JJ
19775	687	10	because	because	IN
19775	687	11	of	of	IN
19775	687	12	its	-PRON-	PRP$
19775	687	13	lack	lack	NN
19775	687	14	,	,	,
19775	687	15	while	while	IN
19775	687	16	with	with	IN
19775	687	17	it	-PRON-	PRP
19775	687	18	simple	simple	JJ
19775	687	19	,	,	,
19775	687	20	inexpensive	inexpensive	JJ
19775	687	21	foods	food	NNS
19775	687	22	become	become	VBP
19775	687	23	delicious	delicious	JJ
19775	687	24	and	and	CC
19775	687	25	take	take	VB
19775	687	26	on	on	RP
19775	687	27	the	the	DT
19775	687	28	appearance	appearance	NN
19775	687	29	of	of	IN
19775	687	30	luxuries	luxury	NNS
19775	687	31	.	.	.
19775	688	1	A	a	DT
19775	688	2	garden	garden	NN
19775	688	3	of	of	IN
19775	688	4	herbs	herb	NNS
19775	688	5	with	with	IN
19775	688	6	its	-PRON-	PRP$
19775	688	7	varying	varying	NN
19775	688	8	flavors	flavor	NNS
19775	688	9	is	be	VBZ
19775	688	10	a	a	DT
19775	688	11	full	full	JJ
19775	688	12	storehouse	storehouse	NN
19775	688	13	for	for	IN
19775	688	14	the	the	DT
19775	688	15	housekeeper	housekeeper	NN
19775	688	16	,	,	,
19775	688	17	it	-PRON-	PRP
19775	688	18	gives	give	VBZ
19775	688	19	great	great	JJ
19775	688	20	variety	variety	NN
19775	688	21	to	to	IN
19775	688	22	a	a	DT
19775	688	23	few	few	JJ
19775	688	24	materials	material	NNS
19775	688	25	and	and	CC
19775	688	26	without	without	IN
19775	688	27	much	much	JJ
19775	688	28	expense	expense	NN
19775	688	29	of	of	IN
19775	688	30	money	money	NN
19775	688	31	,	,	,
19775	688	32	time	time	NN
19775	688	33	or	or	CC
19775	688	34	space	space	NN
19775	688	35	as	as	IN
19775	688	36	any	any	DT
19775	688	37	little	little	JJ
19775	688	38	waste	waste	NN
19775	688	39	corner	corner	NN
19775	688	40	of	of	IN
19775	688	41	the	the	DT
19775	688	42	garden	garden	NN
19775	688	43	or	or	CC
19775	688	44	even	even	RB
19775	688	45	a	a	DT
19775	688	46	window	window	NN
19775	688	47	box	box	NN
19775	688	48	,	,	,
19775	688	49	will	will	MD
19775	688	50	afford	afford	VB
19775	688	51	a	a	DT
19775	688	52	fine	fine	JJ
19775	688	53	supply	supply	NN
19775	688	54	.	.	.
19775	689	1	Besides	besides	IN
19775	689	2	use	use	NN
19775	689	3	as	as	IN
19775	689	4	flowers	flower	NNS
19775	689	5	the	the	DT
19775	689	6	young	young	JJ
19775	689	7	sprouts	sprout	NNS
19775	689	8	of	of	IN
19775	689	9	most	most	JJS
19775	689	10	of	of	IN
19775	689	11	the	the	DT
19775	689	12	herbs	herb	NNS
19775	689	13	are	be	VBP
19775	689	14	available	available	JJ
19775	689	15	as	as	IN
19775	689	16	greens	green	NNS
19775	689	17	or	or	CC
19775	689	18	salads	salad	NNS
19775	689	19	,	,	,
19775	689	20	and	and	CC
19775	689	21	are	be	VBP
19775	689	22	excellent	excellent	JJ
19775	689	23	with	with	IN
19775	689	24	any	any	DT
19775	689	25	plain	plain	JJ
19775	689	26	salad	salad	NN
19775	689	27	dressing	dressing	NN
19775	689	28	;	;	:
19775	689	29	among	among	IN
19775	689	30	them	-PRON-	PRP
19775	689	31	might	may	MD
19775	689	32	be	be	VB
19775	689	33	mentioned	mention	VBN
19775	689	34	mustard	mustard	NN
19775	689	35	,	,	,
19775	689	36	cress	cress	NN
19775	689	37	,	,	,
19775	689	38	chervil	chervil	NN
19775	689	39	,	,	,
19775	689	40	parsley	parsley	NN
19775	689	41	,	,	,
19775	689	42	mint	mint	NN
19775	689	43	,	,	,
19775	689	44	purslane	purslane	NN
19775	689	45	,	,	,
19775	689	46	chives	chive	NNS
19775	689	47	,	,	,
19775	689	48	sorrel	sorrel	NN
19775	689	49	,	,	,
19775	689	50	dandelions	dandelion	NNS
19775	689	51	,	,	,
19775	689	52	nasturtiums	nasturtium	NNS
19775	689	53	,	,	,
19775	689	54	tarragon	tarragon	NNP
19775	689	55	and	and	CC
19775	689	56	fennel	fennel	NNP
19775	689	57	.	.	.
19775	690	1	Many	many	JJ
19775	690	2	of	of	IN
19775	690	3	these	these	DT
19775	690	4	herbs	herb	NNS
19775	690	5	are	be	VBP
19775	690	6	ornamental	ornamental	JJ
19775	690	7	and	and	CC
19775	690	8	make	make	VB
19775	690	9	beautiful	beautiful	JJ
19775	690	10	garnishes	garnish	NNS
19775	690	11	,	,	,
19775	690	12	or	or	CC
19775	690	13	are	be	VBP
19775	690	14	medicinal	medicinal	JJ
19775	690	15	and	and	CC
19775	690	16	add	add	VB
19775	690	17	to	to	IN
19775	690	18	the	the	DT
19775	690	19	home	home	NN
19775	690	20	pharmacy	pharmacy	NN
19775	690	21	.	.	.
19775	691	1	Though	though	IN
19775	691	2	not	not	RB
19775	691	3	equally	equally	RB
19775	691	4	good	good	JJ
19775	691	5	as	as	IN
19775	691	6	the	the	DT
19775	691	7	fresh	fresh	JJ
19775	691	8	herbs	herb	NNS
19775	691	9	,	,	,
19775	691	10	yet	yet	RB
19775	691	11	dried	dry	VBN
19775	691	12	ones	one	NNS
19775	691	13	hold	hold	VBP
19775	691	14	their	-PRON-	PRP$
19775	691	15	flavors	flavor	NNS
19775	691	16	and	and	CC
19775	691	17	do	do	VBP
19775	691	18	excellent	excellent	JJ
19775	691	19	service	service	NN
19775	691	20	.	.	.
19775	692	1	Just	just	RB
19775	692	2	before	before	IN
19775	692	3	flowering	flower	VBG
19775	692	4	they	-PRON-	PRP
19775	692	5	should	should	MD
19775	692	6	be	be	VB
19775	692	7	gathered	gather	VBN
19775	692	8	on	on	IN
19775	692	9	a	a	DT
19775	692	10	sunshiny	sunshiny	JJ
19775	692	11	day	day	NN
19775	692	12	and	and	CC
19775	692	13	dried	dry	VBN
19775	692	14	by	by	IN
19775	692	15	artificial	artificial	JJ
19775	692	16	heat	heat	NN
19775	692	17	,	,	,
19775	692	18	as	as	IN
19775	692	19	less	less	JJR
19775	692	20	flavor	flavor	NN
19775	692	21	escapes	escape	NNS
19775	692	22	in	in	IN
19775	692	23	quick	quick	JJ
19775	692	24	drying	drying	NN
19775	692	25	.	.	.
19775	693	1	When	when	WRB
19775	693	2	dry	dry	JJ
19775	693	3	,	,	,
19775	693	4	powder	powder	VB
19775	693	5	them	-PRON-	PRP
19775	693	6	and	and	CC
19775	693	7	put	put	VBD
19775	693	8	up	up	RP
19775	693	9	in	in	IN
19775	693	10	tin	tin	JJ
19775	693	11	cans	can	NNS
19775	693	12	,	,	,
19775	693	13	or	or	CC
19775	693	14	glass	glass	NN
19775	693	15	bottles	bottle	NNS
19775	693	16	,	,	,
19775	693	17	tightly	tightly	RB
19775	693	18	sealed	seal	VBN
19775	693	19	and	and	CC
19775	693	20	properly	properly	RB
19775	693	21	labeled	label	VBN
19775	693	22	.	.	.
19775	694	1	Parsley	Parsley	NNP
19775	694	2	,	,	,
19775	694	3	mint	mint	NN
19775	694	4	and	and	CC
19775	694	5	tarragon	tarragon	NNP
19775	694	6	should	should	MD
19775	694	7	be	be	VB
19775	694	8	dried	dry	VBN
19775	694	9	in	in	IN
19775	694	10	June	June	NNP
19775	694	11	or	or	CC
19775	694	12	July	July	NNP
19775	694	13	,	,	,
19775	694	14	thyme	thyme	NNS
19775	694	15	,	,	,
19775	694	16	marjoram	marjoram	NNP
19775	694	17	and	and	CC
19775	694	18	savory	savory	JJ
19775	694	19	in	in	IN
19775	694	20	July	July	NNP
19775	694	21	and	and	CC
19775	694	22	August	August	NNP
19775	694	23	,	,	,
19775	694	24	basil	basil	NN
19775	694	25	and	and	CC
19775	694	26	sage	sage	NN
19775	694	27	in	in	IN
19775	694	28	August	August	NNP
19775	694	29	and	and	CC
19775	694	30	September	September	NNP
19775	694	31	.	.	.
19775	695	1	=	=	NFP
19775	695	2	Anise.=--Anise	Anise.=--Anise	``
19775	695	3	leaves	leave	NNS
19775	695	4	are	be	VBP
19775	695	5	used	use	VBN
19775	695	6	for	for	IN
19775	695	7	garnishing	garnishing	NN
19775	695	8	,	,	,
19775	695	9	and	and	CC
19775	695	10	the	the	DT
19775	695	11	seeds	seed	NNS
19775	695	12	for	for	IN
19775	695	13	seasoning	seasoning	NN
19775	695	14	,	,	,
19775	695	15	also	also	RB
19775	695	16	are	be	VBP
19775	695	17	used	use	VBN
19775	695	18	medicinally	medicinally	RB
19775	695	19	.	.	.
19775	696	1	=	=	NFP
19775	696	2	Balm.=--Balm	balm.=--balm	IN
19775	696	3	leaves	leave	NNS
19775	696	4	and	and	CC
19775	696	5	stems	stem	NNS
19775	696	6	are	be	VBP
19775	696	7	used	use	VBN
19775	696	8	medicinally	medicinally	RB
19775	696	9	and	and	CC
19775	696	10	make	make	VB
19775	696	11	a	a	DT
19775	696	12	beverage	beverage	NN
19775	696	13	called	call	VBN
19775	696	14	Balm	Balm	NNP
19775	696	15	Wine	Wine	NNP
19775	696	16	.	.	.
19775	697	1	A	a	DT
19775	697	2	variety	variety	NN
19775	697	3	of	of	IN
19775	697	4	cat	cat	NN
19775	697	5	-	-	HYPH
19775	697	6	mint	mint	NN
19775	697	7	called	call	VBN
19775	697	8	Moldavian	moldavian	JJ
19775	697	9	balm	balm	NN
19775	697	10	is	be	VBZ
19775	697	11	used	use	VBN
19775	697	12	in	in	IN
19775	697	13	Germany	Germany	NNP
19775	697	14	for	for	IN
19775	697	15	flavoring	flavor	VBG
19775	697	16	food	food	NN
19775	697	17	.	.	.
19775	698	1	=	=	NFP
19775	698	2	Basil.=--Sweet	basil.=--sweet	ADD
19775	698	3	basil	basil	VB
19775	698	4	an	an	DT
19775	698	5	aromatic	aromatic	JJ
19775	698	6	herb	herb	NN
19775	698	7	is	be	VBZ
19775	698	8	classed	class	VBN
19775	698	9	among	among	IN
19775	698	10	the	the	DT
19775	698	11	sweet	sweet	JJ
19775	698	12	herbs	herb	NNS
19775	698	13	.	.	.
19775	699	1	It	-PRON-	PRP
19775	699	2	is	be	VBZ
19775	699	3	used	use	VBN
19775	699	4	as	as	IN
19775	699	5	seasoning	seasoning	NN
19775	699	6	in	in	IN
19775	699	7	soups	soup	NNS
19775	699	8	,	,	,
19775	699	9	sauces	sauce	NNS
19775	699	10	,	,	,
19775	699	11	salads	salad	NNS
19775	699	12	and	and	CC
19775	699	13	in	in	IN
19775	699	14	fish	fish	NN
19775	699	15	dressings	dressing	NNS
19775	699	16	.	.	.
19775	700	1	Basil	basil	NN
19775	700	2	vinegar	vinegar	NN
19775	700	3	takes	take	VBZ
19775	700	4	the	the	DT
19775	700	5	place	place	NN
19775	700	6	in	in	IN
19775	700	7	winter	winter	NN
19775	700	8	of	of	IN
19775	700	9	the	the	DT
19775	700	10	fresh	fresh	JJ
19775	700	11	herb	herb	NN
19775	700	12	.	.	.
19775	701	1	=	=	NFP
19775	701	2	Basil	Basil	NNP
19775	701	3	Vinegar.=--In	Vinegar.=--In	NNP
19775	701	4	August	August	NNP
19775	701	5	or	or	CC
19775	701	6	September	September	NNP
19775	701	7	gather	gather	VBP
19775	701	8	the	the	DT
19775	701	9	fresh	fresh	JJ
19775	701	10	basil	basil	NN
19775	701	11	leaves	leave	VBZ
19775	701	12	.	.	.
19775	702	1	Clean	clean	VB
19775	702	2	them	-PRON-	PRP
19775	702	3	thoroughly	thoroughly	RB
19775	702	4	,	,	,
19775	702	5	put	put	VBD
19775	702	6	them	-PRON-	PRP
19775	702	7	in	in	IN
19775	702	8	a	a	DT
19775	702	9	wide	wide	JJ
19775	702	10	mouthed	mouthed	JJ
19775	702	11	bottle	bottle	NN
19775	702	12	and	and	CC
19775	702	13	cover	cover	VB
19775	702	14	with	with	IN
19775	702	15	cider	cider	NN
19775	702	16	vinegar	vinegar	NN
19775	702	17	,	,	,
19775	702	18	or	or	CC
19775	702	19	wine	wine	NN
19775	702	20	for	for	IN
19775	702	21	fourteen	fourteen	CD
19775	702	22	days	day	NNS
19775	702	23	.	.	.
19775	703	1	If	if	IN
19775	703	2	extra	extra	JJ
19775	703	3	strength	strength	NN
19775	703	4	is	be	VBZ
19775	703	5	wanted	want	VBN
19775	703	6	draw	draw	NN
19775	703	7	off	off	IN
19775	703	8	the	the	DT
19775	703	9	vinegar	vinegar	NN
19775	703	10	after	after	IN
19775	703	11	a	a	DT
19775	703	12	week	week	NN
19775	703	13	or	or	CC
19775	703	14	ten	ten	CD
19775	703	15	days	day	NNS
19775	703	16	and	and	CC
19775	703	17	pour	pour	VB
19775	703	18	over	over	IN
19775	703	19	fresh	fresh	JJ
19775	703	20	leaves	leave	NNS
19775	703	21	;	;	:
19775	703	22	strain	strain	VB
19775	703	23	after	after	IN
19775	703	24	fourteen	fourteen	CD
19775	703	25	days	day	NNS
19775	703	26	and	and	CC
19775	703	27	bottle	bottle	VBP
19775	703	28	tightly	tightly	RB
19775	703	29	.	.	.
19775	704	1	=	=	NFP
19775	704	2	Borage.=--Its	Borage.=--Its	``
19775	704	3	pretty	pretty	RB
19775	704	4	blue	blue	JJ
19775	704	5	flowers	flower	NNS
19775	704	6	are	be	VBP
19775	704	7	used	use	VBN
19775	704	8	for	for	IN
19775	704	9	garnishing	garnish	VBG
19775	704	10	salads	salad	NNS
19775	704	11	.	.	.
19775	705	1	The	the	DT
19775	705	2	young	young	JJ
19775	705	3	leaves	leave	NNS
19775	705	4	and	and	CC
19775	705	5	tender	tender	NN
19775	705	6	tops	top	NNS
19775	705	7	are	be	VBP
19775	705	8	pickled	pickle	VBN
19775	705	9	in	in	IN
19775	705	10	vinegar	vinegar	NN
19775	705	11	and	and	CC
19775	705	12	are	be	VBP
19775	705	13	occasionally	occasionally	RB
19775	705	14	boiled	boil	VBN
19775	705	15	for	for	IN
19775	705	16	the	the	DT
19775	705	17	table	table	NN
19775	705	18	.	.	.
19775	706	1	Its	-PRON-	PRP$
19775	706	2	leaves	leave	NNS
19775	706	3	are	be	VBP
19775	706	4	mucilaginous	mucilaginous	JJ
19775	706	5	and	and	CC
19775	706	6	are	be	VBP
19775	706	7	said	say	VBN
19775	706	8	to	to	TO
19775	706	9	impart	impart	VB
19775	706	10	a	a	DT
19775	706	11	coolness	coolness	NN
19775	706	12	to	to	IN
19775	706	13	beverages	beverage	NNS
19775	706	14	in	in	IN
19775	706	15	which	which	WDT
19775	706	16	they	-PRON-	PRP
19775	706	17	are	be	VBP
19775	706	18	steeped	steep	VBN
19775	706	19	.	.	.
19775	707	1	Borage	borage	NN
19775	707	2	,	,	,
19775	707	3	wine	wine	NN
19775	707	4	,	,	,
19775	707	5	water	water	NN
19775	707	6	,	,	,
19775	707	7	lemon	lemon	NN
19775	707	8	and	and	CC
19775	707	9	sugar	sugar	NN
19775	707	10	make	make	VBP
19775	707	11	an	an	DT
19775	707	12	English	english	JJ
19775	707	13	drink	drink	NN
19775	707	14	called	call	VBN
19775	707	15	Cool	Cool	NNP
19775	707	16	Tankard	tankard	NN
19775	707	17	.	.	.
19775	708	1	=	=	NFP
19775	708	2	Caraway.=--Caraway	Caraway.=--Caraway	``
19775	708	3	seeds	seed	NNS
19775	708	4	are	be	VBP
19775	708	5	used	use	VBN
19775	708	6	in	in	IN
19775	708	7	cakes	cake	NNS
19775	708	8	,	,	,
19775	708	9	breads	breads	NNP
19775	708	10	,	,	,
19775	708	11	meats	meat	NNS
19775	708	12	,	,	,
19775	708	13	pastry	pastry	NN
19775	708	14	and	and	CC
19775	708	15	candies	candy	NNS
19775	708	16	and	and	CC
19775	708	17	are	be	VBP
19775	708	18	very	very	RB
19775	708	19	nice	nice	JJ
19775	708	20	on	on	IN
19775	708	21	mutton	mutton	NN
19775	708	22	or	or	CC
19775	708	23	lamb	lamb	NN
19775	708	24	when	when	WRB
19775	708	25	roasting	roast	VBG
19775	708	26	.	.	.
19775	709	1	Caraway	Caraway	NNP
19775	709	2	and	and	CC
19775	709	3	dill	dill	NN
19775	709	4	are	be	VBP
19775	709	5	a	a	DT
19775	709	6	great	great	JJ
19775	709	7	addition	addition	NN
19775	709	8	to	to	IN
19775	709	9	bean	bean	NN
19775	709	10	soup	soup	NN
19775	709	11	.	.	.
19775	710	1	The	the	DT
19775	710	2	root	root	NN
19775	710	3	though	though	IN
19775	710	4	strong	strong	JJ
19775	710	5	flavored	flavor	VBN
19775	710	6	is	be	VBZ
19775	710	7	sometimes	sometimes	RB
19775	710	8	used	use	VBN
19775	710	9	like	like	IN
19775	710	10	parsnips	parsnip	NNS
19775	710	11	and	and	CC
19775	710	12	carrots	carrot	NNS
19775	710	13	.	.	.
19775	711	1	=	=	NFP
19775	711	2	Catnip	Catnip	NNP
19775	711	3	or	or	CC
19775	711	4	Catmint.=--Its	catmint.=--its	JJ
19775	711	5	leaves	leave	NNS
19775	711	6	are	be	VBP
19775	711	7	used	use	VBN
19775	711	8	medicinally	medicinally	RB
19775	711	9	and	and	CC
19775	711	10	its	-PRON-	PRP$
19775	711	11	young	young	JJ
19775	711	12	leaves	leave	NNS
19775	711	13	and	and	CC
19775	711	14	shoots	shoot	NNS
19775	711	15	are	be	VBP
19775	711	16	used	use	VBN
19775	711	17	for	for	IN
19775	711	18	seasoning	seasoning	NN
19775	711	19	.	.	.
19775	712	1	=	=	NFP
19775	712	2	Chives.=--The	Chives.=--The	NNP
19775	712	3	young	young	JJ
19775	712	4	leaves	leave	NNS
19775	712	5	of	of	IN
19775	712	6	chives	chive	NNS
19775	712	7	are	be	VBP
19775	712	8	used	use	VBN
19775	712	9	for	for	IN
19775	712	10	seasoning	seasoning	NN
19775	712	11	,	,	,
19775	712	12	they	-PRON-	PRP
19775	712	13	are	be	VBP
19775	712	14	like	like	IN
19775	712	15	the	the	DT
19775	712	16	onion	onion	NN
19775	712	17	but	but	CC
19775	712	18	more	more	RBR
19775	712	19	delicate	delicate	JJ
19775	712	20	,	,	,
19775	712	21	and	and	CC
19775	712	22	are	be	VBP
19775	712	23	used	use	VBN
19775	712	24	to	to	TO
19775	712	25	flavor	flavor	VB
19775	712	26	sauces	sauce	NNS
19775	712	27	,	,	,
19775	712	28	salads	salad	NNS
19775	712	29	,	,	,
19775	712	30	dressings	dressing	NNS
19775	712	31	and	and	CC
19775	712	32	soups	soup	NNS
19775	712	33	.	.	.
19775	713	1	They	-PRON-	PRP
19775	713	2	are	be	VBP
19775	713	3	chopped	chop	VBN
19775	713	4	very	very	RB
19775	713	5	fine	fine	JJ
19775	713	6	when	when	WRB
19775	713	7	added	add	VBN
19775	713	8	to	to	IN
19775	713	9	salads	salad	NNS
19775	713	10	--	--	:
19775	713	11	sometimes	sometimes	RB
19775	713	12	the	the	DT
19775	713	13	salad	salad	NN
19775	713	14	bowl	bowl	NN
19775	713	15	is	be	VBZ
19775	713	16	only	only	RB
19775	713	17	rubbed	rub	VBN
19775	713	18	with	with	IN
19775	713	19	them	-PRON-	PRP
19775	713	20	.	.	.
19775	714	1	Chopped	chop	VBN
19775	714	2	very	very	RB
19775	714	3	fine	fine	JJ
19775	714	4	and	and	CC
19775	714	5	sprinkled	sprinkle	VBD
19775	714	6	over	over	IN
19775	714	7	Dutch	dutch	JJ
19775	714	8	cheese	cheese	NN
19775	714	9	they	-PRON-	PRP
19775	714	10	make	make	VBP
19775	714	11	a	a	DT
19775	714	12	very	very	RB
19775	714	13	acceptable	acceptable	JJ
19775	714	14	side	side	NN
19775	714	15	dish	dish	NN
19775	714	16	or	or	CC
19775	714	17	sandwich	sandwich	NN
19775	714	18	filling	fill	VBG
19775	714	19	.	.	.
19775	715	1	=	=	NFP
19775	715	2	Coriander.=--Coriander	coriander.=--coriander	NN
19775	715	3	seed	seed	NN
19775	715	4	is	be	VBZ
19775	715	5	used	use	VBN
19775	715	6	in	in	IN
19775	715	7	breads	breads	NNP
19775	715	8	,	,	,
19775	715	9	cakes	cake	NNS
19775	715	10	and	and	CC
19775	715	11	candies	candy	NNS
19775	715	12	.	.	.
19775	716	1	=	=	NFP
19775	716	2	Dill.=--The	Dill.=--The	NNP
19775	716	3	leaves	leave	NNS
19775	716	4	are	be	VBP
19775	716	5	used	use	VBN
19775	716	6	in	in	IN
19775	716	7	pickles	pickle	NNS
19775	716	8	,	,	,
19775	716	9	sauces	sauce	NNS
19775	716	10	and	and	CC
19775	716	11	gravies	gravy	NNS
19775	716	12	,	,	,
19775	716	13	and	and	CC
19775	716	14	the	the	DT
19775	716	15	seeds	seed	NNS
19775	716	16	,	,	,
19775	716	17	in	in	IN
19775	716	18	soups	soup	NNS
19775	716	19	,	,	,
19775	716	20	curries	curry	NNS
19775	716	21	and	and	CC
19775	716	22	medicines	medicine	NNS
19775	716	23	.	.	.
19775	717	1	=	=	NFP
19775	717	2	Fennel.=--The	Fennel.=--The	NNP
19775	717	3	leaves	leave	NNS
19775	717	4	of	of	IN
19775	717	5	the	the	DT
19775	717	6	common	common	JJ
19775	717	7	fennel	fennel	NN
19775	717	8	have	have	VBP
19775	717	9	somewhat	somewhat	RB
19775	717	10	the	the	DT
19775	717	11	taste	taste	NN
19775	717	12	of	of	IN
19775	717	13	cucumber	cucumber	NN
19775	717	14	,	,	,
19775	717	15	though	though	IN
19775	717	16	they	-PRON-	PRP
19775	717	17	are	be	VBP
19775	717	18	sweet	sweet	JJ
19775	717	19	and	and	CC
19775	717	20	have	have	VBP
19775	717	21	a	a	DT
19775	717	22	more	more	RBR
19775	717	23	delicate	delicate	JJ
19775	717	24	odor	odor	NN
19775	717	25	.	.	.
19775	718	1	They	-PRON-	PRP
19775	718	2	are	be	VBP
19775	718	3	boiled	boil	VBN
19775	718	4	and	and	CC
19775	718	5	served	serve	VBN
19775	718	6	chiefly	chiefly	RB
19775	718	7	with	with	IN
19775	718	8	mackerel	mackerel	NN
19775	718	9	and	and	CC
19775	718	10	salmon	salmon	NN
19775	718	11	though	though	IN
19775	718	12	sometimes	sometimes	RB
19775	718	13	with	with	IN
19775	718	14	other	other	JJ
19775	718	15	fish	fish	NN
19775	718	16	,	,	,
19775	718	17	or	or	CC
19775	718	18	enter	enter	VB
19775	718	19	into	into	IN
19775	718	20	the	the	DT
19775	718	21	compound	compound	NN
19775	718	22	of	of	IN
19775	718	23	their	-PRON-	PRP$
19775	718	24	sauces	sauce	NNS
19775	718	25	.	.	.
19775	719	1	The	the	DT
19775	719	2	young	young	JJ
19775	719	3	sprouts	sprout	NNS
19775	719	4	from	from	IN
19775	719	5	the	the	DT
19775	719	6	roots	root	NNS
19775	719	7	of	of	IN
19775	719	8	sweet	sweet	JJ
19775	719	9	fennel	fennel	NN
19775	719	10	when	when	WRB
19775	719	11	blanched	blanch	VBN
19775	719	12	are	be	VBP
19775	719	13	a	a	DT
19775	719	14	very	very	RB
19775	719	15	agreeable	agreeable	JJ
19775	719	16	salad	salad	NN
19775	719	17	and	and	CC
19775	719	18	condiment	condiment	NN
19775	719	19	.	.	.
19775	720	1	The	the	DT
19775	720	2	seed	seed	NN
19775	720	3	is	be	VBZ
19775	720	4	medicinal	medicinal	JJ
19775	720	5	.	.	.
19775	721	1	=	=	NFP
19775	721	2	Henbane.=--Henbane	Henbane.=--Henbane	``
19775	721	3	is	be	VBZ
19775	721	4	poisonous	poisonous	JJ
19775	721	5	and	and	CC
19775	721	6	is	be	VBZ
19775	721	7	only	only	RB
19775	721	8	used	use	VBN
19775	721	9	medicinally	medicinally	RB
19775	721	10	.	.	.
19775	722	1	=	=	NFP
19775	722	2	Hops.=--The	Hops.=--The	NNP
19775	722	3	young	young	JJ
19775	722	4	shoots	shoot	NNS
19775	722	5	of	of	IN
19775	722	6	hops	hop	NNS
19775	722	7	are	be	VBP
19775	722	8	used	use	VBN
19775	722	9	as	as	IN
19775	722	10	vegetables	vegetable	NNS
19775	722	11	in	in	IN
19775	722	12	the	the	DT
19775	722	13	early	early	JJ
19775	722	14	spring	spring	NN
19775	722	15	,	,	,
19775	722	16	prepared	prepare	VBN
19775	722	17	in	in	IN
19775	722	18	the	the	DT
19775	722	19	same	same	JJ
19775	722	20	way	way	NN
19775	722	21	as	as	IN
19775	722	22	asparagus	asparagus	NN
19775	722	23	and	and	CC
19775	722	24	salsify	salsify	VBP
19775	722	25	.	.	.
19775	723	1	The	the	DT
19775	723	2	leaves	leave	NNS
19775	723	3	are	be	VBP
19775	723	4	narcotic	narcotic	JJ
19775	723	5	and	and	CC
19775	723	6	are	be	VBP
19775	723	7	therefore	therefore	RB
19775	723	8	often	often	RB
19775	723	9	made	make	VBN
19775	723	10	up	up	RP
19775	723	11	into	into	IN
19775	723	12	pillows	pillow	NNS
19775	723	13	.	.	.
19775	724	1	=	=	NFP
19775	724	2	Horehound.=--The	Horehound.=--The	NNP
19775	724	3	leaves	leave	NNS
19775	724	4	are	be	VBP
19775	724	5	used	use	VBN
19775	724	6	for	for	IN
19775	724	7	seasoning	seasoning	NN
19775	724	8	and	and	CC
19775	724	9	are	be	VBP
19775	724	10	a	a	DT
19775	724	11	popular	popular	JJ
19775	724	12	remedy	remedy	NN
19775	724	13	for	for	IN
19775	724	14	a	a	DT
19775	724	15	cough	cough	NN
19775	724	16	.	.	.
19775	725	1	It	-PRON-	PRP
19775	725	2	is	be	VBZ
19775	725	3	much	much	RB
19775	725	4	used	use	VBN
19775	725	5	in	in	IN
19775	725	6	flavoring	flavor	VBG
19775	725	7	candies	candy	NNS
19775	725	8	.	.	.
19775	726	1	=	=	NFP
19775	726	2	Hyssop.=--The	hyssop.=--the	JJ
19775	726	3	young	young	JJ
19775	726	4	leaves	leave	NNS
19775	726	5	and	and	CC
19775	726	6	shoots	shoot	NNS
19775	726	7	are	be	VBP
19775	726	8	used	use	VBN
19775	726	9	for	for	IN
19775	726	10	flavoring	flavor	VBG
19775	726	11	food	food	NN
19775	726	12	,	,	,
19775	726	13	but	but	CC
19775	726	14	their	-PRON-	PRP$
19775	726	15	principal	principal	JJ
19775	726	16	use	use	NN
19775	726	17	is	be	VBZ
19775	726	18	medicinal	medicinal	JJ
19775	726	19	.	.	.
19775	727	1	A	a	DT
19775	727	2	syrup	syrup	NN
19775	727	3	made	make	VBN
19775	727	4	from	from	IN
19775	727	5	it	-PRON-	PRP
19775	727	6	is	be	VBZ
19775	727	7	a	a	DT
19775	727	8	popular	popular	JJ
19775	727	9	remedy	remedy	NN
19775	727	10	for	for	IN
19775	727	11	a	a	DT
19775	727	12	cold	cold	NN
19775	727	13	.	.	.
19775	728	1	=	=	NFP
19775	728	2	Lavender.=--The	lavender.=--the	JJ
19775	728	3	leaves	leave	NNS
19775	728	4	are	be	VBP
19775	728	5	used	use	VBN
19775	728	6	for	for	IN
19775	728	7	seasoning	seasoning	NN
19775	728	8	,	,	,
19775	728	9	but	but	CC
19775	728	10	the	the	DT
19775	728	11	chief	chief	JJ
19775	728	12	use	use	NN
19775	728	13	of	of	IN
19775	728	14	the	the	DT
19775	728	15	plant	plant	NN
19775	728	16	is	be	VBZ
19775	728	17	the	the	DT
19775	728	18	distillation	distillation	NN
19775	728	19	of	of	IN
19775	728	20	perfumery	perfumery	NN
19775	728	21	from	from	IN
19775	728	22	its	-PRON-	PRP$
19775	728	23	flowers	flower	NNS
19775	728	24	which	which	WDT
19775	728	25	are	be	VBP
19775	728	26	full	full	JJ
19775	728	27	of	of	IN
19775	728	28	a	a	DT
19775	728	29	sweet	sweet	JJ
19775	728	30	odor	odor	NN
19775	728	31	.	.	.
19775	729	1	=	=	NFP
19775	729	2	Marjoram	Marjoram	NNP
19775	729	3	Sweet.=--Sweet	Sweet.=--Sweet	NNS
19775	729	4	marjoram	marjoram	NN
19775	729	5	belongs	belong	VBZ
19775	729	6	to	to	IN
19775	729	7	the	the	DT
19775	729	8	sweet	sweet	JJ
19775	729	9	herbs	herb	NNS
19775	729	10	,	,	,
19775	729	11	the	the	DT
19775	729	12	leaves	leave	NNS
19775	729	13	and	and	CC
19775	729	14	ends	end	NNS
19775	729	15	of	of	IN
19775	729	16	the	the	DT
19775	729	17	shoots	shoot	NNS
19775	729	18	are	be	VBP
19775	729	19	used	use	VBN
19775	729	20	for	for	IN
19775	729	21	seasoning	seasoning	NN
19775	729	22	,	,	,
19775	729	23	and	and	CC
19775	729	24	are	be	VBP
19775	729	25	also	also	RB
19775	729	26	used	use	VBN
19775	729	27	medicinally	medicinally	RB
19775	729	28	.	.	.
19775	730	1	=	=	NFP
19775	730	2	Pennyroyal.=--The	pennyroyal.=--the	JJ
19775	730	3	leaves	leave	NNS
19775	730	4	are	be	VBP
19775	730	5	used	use	VBN
19775	730	6	for	for	IN
19775	730	7	seasoning	seasoning	NN
19775	730	8	puddings	pudding	NNS
19775	730	9	and	and	CC
19775	730	10	other	other	JJ
19775	730	11	dishes	dish	NNS
19775	730	12	,	,	,
19775	730	13	and	and	CC
19775	730	14	also	also	RB
19775	730	15	have	have	VB
19775	730	16	a	a	DT
19775	730	17	medicinal	medicinal	JJ
19775	730	18	use	use	NN
19775	730	19	.	.	.
19775	731	1	=	=	NFP
19775	731	2	Pot	Pot	NNP
19775	731	3	Marigold.=--Marigold	marigold.=--marigold	NN
19775	731	4	has	have	VBZ
19775	731	5	a	a	DT
19775	731	6	bitter	bitter	JJ
19775	731	7	taste	taste	NN
19775	731	8	,	,	,
19775	731	9	but	but	CC
19775	731	10	was	be	VBD
19775	731	11	formerly	formerly	RB
19775	731	12	much	much	RB
19775	731	13	used	use	VBN
19775	731	14	in	in	IN
19775	731	15	seasoning	seasoning	NN
19775	731	16	soups	soup	NNS
19775	731	17	and	and	CC
19775	731	18	is	be	VBZ
19775	731	19	still	still	RB
19775	731	20	in	in	IN
19775	731	21	some	some	DT
19775	731	22	parts	part	NNS
19775	731	23	of	of	IN
19775	731	24	England	England	NNP
19775	731	25	.	.	.
19775	732	1	The	the	DT
19775	732	2	flowers	flower	NNS
19775	732	3	are	be	VBP
19775	732	4	dried	dry	VBN
19775	732	5	and	and	CC
19775	732	6	are	be	VBP
19775	732	7	used	use	VBN
19775	732	8	medicinally	medicinally	RB
19775	732	9	and	and	CC
19775	732	10	for	for	IN
19775	732	11	coloring	color	VBG
19775	732	12	butter	butter	NN
19775	732	13	and	and	CC
19775	732	14	cheese	cheese	NN
19775	732	15	.	.	.
19775	733	1	=	=	NFP
19775	733	2	Pimpinella	Pimpinella	NNP
19775	733	3	,	,	,
19775	733	4	or	or	CC
19775	733	5	Salad	Salad	NNP
19775	733	6	-	-	HYPH
19775	733	7	Burnet.=--The	Burnet.=--The	NNP
19775	733	8	young	young	JJ
19775	733	9	tender	tender	NN
19775	733	10	leaves	leave	NNS
19775	733	11	are	be	VBP
19775	733	12	used	use	VBN
19775	733	13	as	as	IN
19775	733	14	a	a	DT
19775	733	15	salad	salad	NN
19775	733	16	;	;	:
19775	733	17	they	-PRON-	PRP
19775	733	18	have	have	VBP
19775	733	19	a	a	DT
19775	733	20	flavor	flavor	NN
19775	733	21	resembling	resemble	VBG
19775	733	22	that	that	IN
19775	733	23	of	of	IN
19775	733	24	cucumbers	cucumber	NNS
19775	733	25	.	.	.
19775	734	1	=	=	NFP
19775	734	2	Rosemary.=--A	Rosemary.=--A	NNS
19775	734	3	distillation	distillation	NN
19775	734	4	of	of	IN
19775	734	5	the	the	DT
19775	734	6	leaves	leave	NNS
19775	734	7	makes	make	VBZ
19775	734	8	a	a	DT
19775	734	9	pleasant	pleasant	JJ
19775	734	10	perfume	perfume	NN
19775	734	11	and	and	CC
19775	734	12	is	be	VBZ
19775	734	13	also	also	RB
19775	734	14	used	use	VBN
19775	734	15	medicinally	medicinally	RB
19775	734	16	.	.	.
19775	735	1	It	-PRON-	PRP
19775	735	2	is	be	VBZ
19775	735	3	one	one	CD
19775	735	4	of	of	IN
19775	735	5	the	the	DT
19775	735	6	sweet	sweet	JJ
19775	735	7	herbs	herb	NNS
19775	735	8	for	for	IN
19775	735	9	seasoning	seasoning	NN
19775	735	10	.	.	.
19775	736	1	=	=	NFP
19775	736	2	Rue.=--This	rue.=--this	PRP
19775	736	3	is	be	VBZ
19775	736	4	one	one	CD
19775	736	5	of	of	IN
19775	736	6	the	the	DT
19775	736	7	bitter	bitter	JJ
19775	736	8	herbs	herb	NNS
19775	736	9	yet	yet	RB
19775	736	10	is	be	VBZ
19775	736	11	sometimes	sometimes	RB
19775	736	12	used	use	VBN
19775	736	13	for	for	IN
19775	736	14	seasoning	seasoning	NN
19775	736	15	.	.	.
19775	737	1	=	=	NFP
19775	737	2	Saffron.=--The	Saffron.=--The	NNP
19775	737	3	dried	dry	VBN
19775	737	4	pistils	pistil	NNS
19775	737	5	are	be	VBP
19775	737	6	used	use	VBN
19775	737	7	for	for	IN
19775	737	8	flavoring	flavor	VBG
19775	737	9	and	and	CC
19775	737	10	dyeing	dyeing	NN
19775	737	11	.	.	.
19775	738	1	Some	some	DT
19775	738	2	people	people	NNS
19775	738	3	use	use	VBP
19775	738	4	it	-PRON-	PRP
19775	738	5	with	with	IN
19775	738	6	rice	rice	NN
19775	738	7	.	.	.
19775	739	1	It	-PRON-	PRP
19775	739	2	is	be	VBZ
19775	739	3	often	often	RB
19775	739	4	used	use	VBN
19775	739	5	in	in	IN
19775	739	6	fancy	fancy	JJ
19775	739	7	cooking	cooking	NN
19775	739	8	as	as	IN
19775	739	9	a	a	DT
19775	739	10	coloring	color	VBG
19775	739	11	material	material	NN
19775	739	12	.	.	.
19775	740	1	=	=	NFP
19775	740	2	Sage.=--The	sage.=--the	NN
19775	740	3	leaves	leave	NNS
19775	740	4	both	both	CC
19775	740	5	fresh	fresh	JJ
19775	740	6	and	and	CC
19775	740	7	dried	dry	VBN
19775	740	8	are	be	VBP
19775	740	9	used	use	VBN
19775	740	10	for	for	IN
19775	740	11	seasoning	seasoning	NN
19775	740	12	,	,	,
19775	740	13	meats	meat	NNS
19775	740	14	and	and	CC
19775	740	15	dressings	dressing	NNS
19775	740	16	especially	especially	RB
19775	740	17	.	.	.
19775	741	1	=	=	NFP
19775	741	2	Summer	summer	NN
19775	741	3	Savory.=--Summer	savory.=--summer	NN
19775	741	4	savory	savory	NN
19775	741	5	is	be	VBZ
19775	741	6	used	use	VBN
19775	741	7	for	for	IN
19775	741	8	flavoring	flavoring	NN
19775	741	9	,	,	,
19775	741	10	and	and	CC
19775	741	11	especially	especially	RB
19775	741	12	for	for	IN
19775	741	13	flavoring	flavor	VBG
19775	741	14	beans	bean	NNS
19775	741	15	.	.	.
19775	742	1	=	=	NFP
19775	742	2	Tarragon	Tarragon	NNP
19775	742	3	or	or	CC
19775	742	4	Esdragon.=--Esdragon	Esdragon.=--Esdragon	NNP
19775	742	5	with	with	IN
19775	742	6	its	-PRON-	PRP$
19775	742	7	fine	fine	JJ
19775	742	8	aromatic	aromatic	JJ
19775	742	9	flavor	flavor	NN
19775	742	10	is	be	VBZ
19775	742	11	a	a	DT
19775	742	12	valuable	valuable	JJ
19775	742	13	adjunct	adjunct	NN
19775	742	14	to	to	IN
19775	742	15	salads	salad	NNS
19775	742	16	and	and	CC
19775	742	17	sauces	sauce	NNS
19775	742	18	.	.	.
19775	743	1	=	=	NFP
19775	743	2	Tarragon	Tarragon	NNP
19775	743	3	or	or	CC
19775	743	4	Esdragon	Esdragon	NNP
19775	743	5	Vinegar.=--Strip	vinegar.=--strip	VBP
19775	743	6	the	the	DT
19775	743	7	leaves	leave	NNS
19775	743	8	from	from	IN
19775	743	9	the	the	DT
19775	743	10	fresh	fresh	JJ
19775	743	11	cut	cut	NN
19775	743	12	stalks	stalk	NNS
19775	743	13	of	of	IN
19775	743	14	tarragon	tarragon	NNP
19775	743	15	.	.	.
19775	744	1	Put	put	VB
19775	744	2	a	a	DT
19775	744	3	cupful	cupful	NN
19775	744	4	of	of	IN
19775	744	5	them	-PRON-	PRP
19775	744	6	in	in	IN
19775	744	7	a	a	DT
19775	744	8	wide	wide	JJ
19775	744	9	mouthed	mouthed	JJ
19775	744	10	bottle	bottle	NN
19775	744	11	and	and	CC
19775	744	12	cover	cover	VB
19775	744	13	with	with	IN
19775	744	14	a	a	DT
19775	744	15	quart	quart	NN
19775	744	16	of	of	IN
19775	744	17	cider	cider	NN
19775	744	18	or	or	CC
19775	744	19	wine	wine	NN
19775	744	20	vinegar	vinegar	NN
19775	744	21	,	,	,
19775	744	22	after	after	IN
19775	744	23	fourteen	fourteen	CD
19775	744	24	days	day	NNS
19775	744	25	,	,	,
19775	744	26	strain	strain	VBP
19775	744	27	,	,	,
19775	744	28	bottle	bottle	NN
19775	744	29	and	and	CC
19775	744	30	cork	cork	NN
19775	744	31	tightly	tightly	RB
19775	744	32	.	.	.
19775	745	1	=	=	NFP
19775	745	2	Tagetis	Tagetis	NNP
19775	745	3	Lucida.=--Its	lucida.=--its	NN
19775	745	4	leaves	leave	NNS
19775	745	5	have	have	VBP
19775	745	6	almost	almost	RB
19775	745	7	the	the	DT
19775	745	8	exact	exact	JJ
19775	745	9	flavor	flavor	NNP
19775	745	10	of	of	IN
19775	745	11	tarragon	tarragon	NNP
19775	745	12	and	and	CC
19775	745	13	can	can	MD
19775	745	14	be	be	VB
19775	745	15	used	use	VBN
19775	745	16	as	as	IN
19775	745	17	its	-PRON-	PRP$
19775	745	18	substitute	substitute	NN
19775	745	19	.	.	.
19775	746	1	=	=	NFP
19775	746	2	Thyme.=--Thyme	Thyme.=--Thyme	NNS
19775	746	3	is	be	VBZ
19775	746	4	one	one	CD
19775	746	5	of	of	IN
19775	746	6	the	the	DT
19775	746	7	sweet	sweet	JJ
19775	746	8	herbs	herb	NNS
19775	746	9	and	and	CC
19775	746	10	its	-PRON-	PRP$
19775	746	11	leaves	leave	NNS
19775	746	12	are	be	VBP
19775	746	13	favorites	favorite	NNS
19775	746	14	for	for	IN
19775	746	15	seasoning	seasoning	NN
19775	746	16	in	in	IN
19775	746	17	cooking	cooking	NN
19775	746	18	.	.	.
19775	747	1	=	=	NFP
19775	747	2	Winter	Winter	NNP
19775	747	3	Savory.=--The	Savory.=--The	NNP
19775	747	4	leaves	leave	NNS
19775	747	5	and	and	CC
19775	747	6	young	young	JJ
19775	747	7	shoots	shoot	NNS
19775	747	8	,	,	,
19775	747	9	like	like	IN
19775	747	10	summer	summer	NN
19775	747	11	savory	savory	NN
19775	747	12	are	be	VBP
19775	747	13	used	use	VBN
19775	747	14	for	for	IN
19775	747	15	flavoring	flavor	VBG
19775	747	16	foods	food	NNS
19775	747	17	.	.	.
19775	748	1	=	=	NFP
19775	748	2	Wormwood.=--Wormwood	Wormwood.=--Wormwood	JJR
19775	748	3	is	be	VBZ
19775	748	4	used	use	VBN
19775	748	5	medicinally	medicinally	RB
19775	748	6	as	as	IN
19775	748	7	its	-PRON-	PRP$
19775	748	8	name	name	NN
19775	748	9	implies	imply	VBZ
19775	748	10	.	.	.
19775	749	1	HORSERADISH	HORSERADISH	NNP
19775	749	2	CREAM	cream	NN
19775	749	3	APPLE	apple	NN
19775	749	4	SAUCE	SAUCE	VBN
19775	749	5	.	.	.
19775	750	1	Stew	Stew	NNP
19775	750	2	six	six	CD
19775	750	3	sour	sour	JJ
19775	750	4	apples	apple	NNS
19775	750	5	and	and	CC
19775	750	6	sift	sift	NN
19775	750	7	;	;	:
19775	750	8	let	let	VB
19775	750	9	cool	cool	JJ
19775	750	10	,	,	,
19775	750	11	and	and	CC
19775	750	12	add	add	VB
19775	750	13	two	two	CD
19775	750	14	heaping	heap	VBG
19775	750	15	tablespoonfuls	tablespoonful	NNS
19775	750	16	of	of	IN
19775	750	17	grated	grate	VBN
19775	750	18	horseradish	horseradish	NN
19775	750	19	;	;	:
19775	750	20	when	when	WRB
19775	750	21	cold	cold	JJ
19775	750	22	and	and	CC
19775	750	23	ready	ready	JJ
19775	750	24	to	to	TO
19775	750	25	serve	serve	VB
19775	750	26	add	add	VB
19775	750	27	double	double	PDT
19775	750	28	the	the	DT
19775	750	29	amount	amount	NN
19775	750	30	of	of	IN
19775	750	31	whipped	whip	VBN
19775	750	32	cream	cream	NN
19775	750	33	,	,	,
19775	750	34	slightly	slightly	RB
19775	750	35	sweetened	sweeten	VBN
19775	750	36	.	.	.
19775	751	1	CHICAGO	CHICAGO	NNP
19775	751	2	RECORD	RECORD	NNP
19775	751	3	.	.	.
19775	752	1	KALE	KALE	NNP
19775	752	2	.	.	.
19775	753	1	(	(	-LRB-
19775	753	2	See	see	VB
19775	753	3	Borecole	Borecole	NNP
19775	753	4	.	.	.
19775	753	5	)	)	-RRB-
19775	754	1	KOHL	KOHL	NNP
19775	754	2	RABI	RABI	NNP
19775	754	3	.	.	.
19775	755	1	[	[	-LRB-
19775	755	2	Illustration	illustration	NN
19775	755	3	]	]	-RRB-
19775	755	4	Strip	Strip	NNP
19775	755	5	the	the	DT
19775	755	6	leaves	leave	NNS
19775	755	7	from	from	IN
19775	755	8	the	the	DT
19775	755	9	stem	stem	NN
19775	755	10	,	,	,
19775	755	11	put	put	VBN
19775	755	12	on	on	RP
19775	755	13	in	in	IN
19775	755	14	salted	salt	VBN
19775	755	15	water	water	NN
19775	755	16	and	and	CC
19775	755	17	boil	boil	NN
19775	755	18	.	.	.
19775	756	1	Peel	peel	VB
19775	756	2	the	the	DT
19775	756	3	tubers	tuber	NNS
19775	756	4	,	,	,
19775	756	5	slice	slice	VB
19775	756	6	thin	thin	JJ
19775	756	7	and	and	CC
19775	756	8	boil	boil	VB
19775	756	9	until	until	IN
19775	756	10	tender	tender	NN
19775	756	11	;	;	:
19775	756	12	drain	drain	NN
19775	756	13	and	and	CC
19775	756	14	chop	chop	VB
19775	756	15	very	very	RB
19775	756	16	fine	fine	RB
19775	756	17	both	both	DT
19775	756	18	leaves	leave	VBZ
19775	756	19	and	and	CC
19775	756	20	tubers	tuber	VBZ
19775	756	21	separately	separately	RB
19775	756	22	,	,	,
19775	756	23	then	then	RB
19775	756	24	mix	mix	VB
19775	756	25	thoroughly	thoroughly	RB
19775	756	26	;	;	:
19775	756	27	brown	brown	VB
19775	756	28	a	a	DT
19775	756	29	tablespoonful	tablespoonful	NN
19775	756	30	of	of	IN
19775	756	31	butter	butter	NN
19775	756	32	and	and	CC
19775	756	33	a	a	DT
19775	756	34	little	little	JJ
19775	756	35	flour	flour	NN
19775	756	36	in	in	IN
19775	756	37	a	a	DT
19775	756	38	saucepan	saucepan	NN
19775	756	39	,	,	,
19775	756	40	add	add	VB
19775	756	41	the	the	DT
19775	756	42	kohl	kohl	NNP
19775	756	43	rabi	rabi	NNP
19775	756	44	and	and	CC
19775	756	45	cook	cook	NNP
19775	756	46	for	for	IN
19775	756	47	a	a	DT
19775	756	48	moment	moment	NN
19775	756	49	,	,	,
19775	756	50	then	then	RB
19775	756	51	add	add	VB
19775	756	52	a	a	DT
19775	756	53	cup	cup	NN
19775	756	54	of	of	IN
19775	756	55	meat	meat	NN
19775	756	56	broth	broth	NN
19775	756	57	and	and	CC
19775	756	58	boil	boil	NN
19775	756	59	thoroughly	thoroughly	RB
19775	756	60	;	;	:
19775	756	61	serve	serve	VB
19775	756	62	very	very	RB
19775	756	63	hot	hot	JJ
19775	756	64	.	.	.
19775	757	1	LEAVES	leave	VBN
19775	757	2	FOR	for	IN
19775	757	3	CULINARY	culinary	NN
19775	757	4	PURPOSES	purpose	NNS
19775	757	5	.	.	.
19775	758	1	In	in	IN
19775	758	2	addition	addition	NN
19775	758	3	to	to	IN
19775	758	4	sweet	sweet	JJ
19775	758	5	and	and	CC
19775	758	6	bitter	bitter	JJ
19775	758	7	herbs	herb	NNS
19775	758	8	,	,	,
19775	758	9	we	-PRON-	PRP
19775	758	10	have	have	VBP
19775	758	11	many	many	JJ
19775	758	12	leaves	leave	NNS
19775	758	13	available	available	JJ
19775	758	14	for	for	IN
19775	758	15	seasoning	seasoning	NN
19775	758	16	.	.	.
19775	759	1	The	the	DT
19775	759	2	best	well	RBS
19775	759	3	known	know	VBN
19775	759	4	and	and	CC
19775	759	5	most	most	RBS
19775	759	6	used	use	VBN
19775	759	7	are	be	VBP
19775	759	8	bay	bay	NN
19775	759	9	leaves	leave	NNS
19775	759	10	,	,	,
19775	759	11	a	a	DT
19775	759	12	leaf	leaf	NN
19775	759	13	or	or	CC
19775	759	14	two	two	CD
19775	759	15	in	in	IN
19775	759	16	custards	custard	NNS
19775	759	17	,	,	,
19775	759	18	rice	rice	NN
19775	759	19	,	,	,
19775	759	20	puddings	pudding	NNS
19775	759	21	and	and	CC
19775	759	22	soups	soup	NNS
19775	759	23	adds	add	VBZ
19775	759	24	a	a	DT
19775	759	25	delicate	delicate	JJ
19775	759	26	flavor	flavor	NN
19775	759	27	and	and	CC
19775	759	28	aroma	aroma	NN
19775	759	29	.	.	.
19775	760	1	A	a	DT
19775	760	2	laurel	laurel	NN
19775	760	3	leaf	leaf	NN
19775	760	4	answers	answer	VBZ
19775	760	5	the	the	DT
19775	760	6	same	same	JJ
19775	760	7	purpose	purpose	NN
19775	760	8	.	.	.
19775	761	1	Bitter	bitter	JJ
19775	761	2	almond	almond	NN
19775	761	3	flavoring	flavoring	NN
19775	761	4	has	have	VBZ
19775	761	5	a	a	DT
19775	761	6	substitute	substitute	NN
19775	761	7	in	in	IN
19775	761	8	fresh	fresh	JJ
19775	761	9	peach	peach	NN
19775	761	10	leaves	leave	NNS
19775	761	11	which	which	WDT
19775	761	12	have	have	VBP
19775	761	13	a	a	DT
19775	761	14	smell	smell	NN
19775	761	15	and	and	CC
19775	761	16	taste	taste	NN
19775	761	17	of	of	IN
19775	761	18	bitter	bitter	JJ
19775	761	19	almond	almond	NN
19775	761	20	.	.	.
19775	762	1	Brew	Brew	VBD
19775	762	2	the	the	DT
19775	762	3	leaves	leave	NNS
19775	762	4	,	,	,
19775	762	5	fresh	fresh	JJ
19775	762	6	or	or	CC
19775	762	7	dry	dry	JJ
19775	762	8	,	,	,
19775	762	9	and	and	CC
19775	762	10	use	use	VB
19775	762	11	a	a	DT
19775	762	12	teaspoonful	teaspoonful	JJ
19775	762	13	or	or	CC
19775	762	14	two	two	CD
19775	762	15	of	of	IN
19775	762	16	the	the	DT
19775	762	17	liquid	liquid	NN
19775	762	18	.	.	.
19775	763	1	Use	use	VB
19775	763	2	all	all	PDT
19775	763	3	these	these	DT
19775	763	4	leaves	leave	NNS
19775	763	5	stintedly	stintedly	RB
19775	763	6	as	as	IN
19775	763	7	they	-PRON-	PRP
19775	763	8	are	be	VBP
19775	763	9	strongly	strongly	RB
19775	763	10	aromatic	aromatic	JJ
19775	763	11	,	,	,
19775	763	12	and	and	CC
19775	763	13	it	-PRON-	PRP
19775	763	14	is	be	VBZ
19775	763	15	easy	easy	JJ
19775	763	16	to	to	TO
19775	763	17	get	get	VB
19775	763	18	too	too	RB
19775	763	19	much	much	JJ
19775	763	20	.	.	.
19775	764	1	The	the	DT
19775	764	2	flowering	flower	VBG
19775	764	3	currant	currant	NN
19775	764	4	gives	give	VBZ
19775	764	5	a	a	DT
19775	764	6	flavor	flavor	NN
19775	764	7	that	that	WDT
19775	764	8	is	be	VBZ
19775	764	9	a	a	DT
19775	764	10	compound	compound	NN
19775	764	11	of	of	IN
19775	764	12	the	the	DT
19775	764	13	red	red	JJ
19775	764	14	and	and	CC
19775	764	15	black	black	JJ
19775	764	16	currant	currant	NN
19775	764	17	;	;	:
19775	764	18	gooseberry	gooseberry	NN
19775	764	19	leaves	leave	VBZ
19775	764	20	in	in	IN
19775	764	21	the	the	DT
19775	764	22	bottled	bottled	JJ
19775	764	23	fruit	fruit	NN
19775	764	24	emphasize	emphasize	VBP
19775	764	25	the	the	DT
19775	764	26	flavor	flavor	NN
19775	764	27	,	,	,
19775	764	28	and	and	CC
19775	764	29	it	-PRON-	PRP
19775	764	30	is	be	VBZ
19775	764	31	said	say	VBN
19775	764	32	keep	keep	VB
19775	764	33	the	the	DT
19775	764	34	fruit	fruit	NN
19775	764	35	greener	greener	NN
19775	764	36	.	.	.
19775	765	1	A	a	DT
19775	765	2	fresh	fresh	JJ
19775	765	3	geranium	geranium	NN
19775	765	4	or	or	CC
19775	765	5	lemon	lemon	NN
19775	765	6	verbena	verbena	NNP
19775	765	7	leaf	leaf	NN
19775	765	8	gives	give	VBZ
19775	765	9	a	a	DT
19775	765	10	delightful	delightful	JJ
19775	765	11	odor	odor	NN
19775	765	12	and	and	CC
19775	765	13	taste	taste	NN
19775	765	14	to	to	IN
19775	765	15	jelly	jelly	NNP
19775	765	16	.	.	.
19775	766	1	A	a	DT
19775	766	2	geranium	geranium	NN
19775	766	3	leaf	leaf	NN
19775	766	4	or	or	CC
19775	766	5	two	two	CD
19775	766	6	in	in	IN
19775	766	7	the	the	DT
19775	766	8	bottom	bottom	NN
19775	766	9	of	of	IN
19775	766	10	a	a	DT
19775	766	11	cake	cake	NN
19775	766	12	dish	dish	NN
19775	766	13	while	while	IN
19775	766	14	the	the	DT
19775	766	15	cake	cake	NN
19775	766	16	is	be	VBZ
19775	766	17	baking	bake	VBG
19775	766	18	will	will	MD
19775	766	19	flavor	flavor	VB
19775	766	20	the	the	DT
19775	766	21	cake	cake	NN
19775	766	22	.	.	.
19775	767	1	Nasturtium	nasturtium	NN
19775	767	2	leaves	leave	NNS
19775	767	3	and	and	CC
19775	767	4	flowers	flower	NNS
19775	767	5	find	find	VBP
19775	767	6	a	a	DT
19775	767	7	place	place	NN
19775	767	8	in	in	IN
19775	767	9	sandwiches	sandwich	NNS
19775	767	10	and	and	CC
19775	767	11	salads	salad	NNS
19775	767	12	.	.	.
19775	768	1	The	the	DT
19775	768	2	common	common	JJ
19775	768	3	syringa	syringa	NN
19775	768	4	has	have	VBZ
19775	768	5	an	an	DT
19775	768	6	exact	exact	JJ
19775	768	7	cucumber	cucumber	NN
19775	768	8	flavor	flavor	NN
19775	768	9	and	and	CC
19775	768	10	can	can	MD
19775	768	11	be	be	VB
19775	768	12	a	a	DT
19775	768	13	substitute	substitute	NN
19775	768	14	for	for	IN
19775	768	15	cucumber	cucumber	NN
19775	768	16	in	in	IN
19775	768	17	salads	salad	NNS
19775	768	18	or	or	CC
19775	768	19	wherever	wherever	WRB
19775	768	20	that	that	DT
19775	768	21	flavor	flavor	NN
19775	768	22	is	be	VBZ
19775	768	23	desired	desire	VBN
19775	768	24	.	.	.
19775	769	1	Lemon	lemon	NN
19775	769	2	and	and	CC
19775	769	3	orange	orange	JJ
19775	769	4	leaves	leave	NNS
19775	769	5	answer	answer	VBP
19775	769	6	for	for	IN
19775	769	7	the	the	DT
19775	769	8	juice	juice	NN
19775	769	9	of	of	IN
19775	769	10	their	-PRON-	PRP$
19775	769	11	fruits	fruit	NNS
19775	769	12	.	.	.
19775	770	1	Horseradish	horseradish	JJ
19775	770	2	and	and	CC
19775	770	3	grape	grape	NN
19775	770	4	leaves	leave	NNS
19775	770	5	have	have	VBP
19775	770	6	use	use	NN
19775	770	7	in	in	IN
19775	770	8	pickles	pickle	NNS
19775	770	9	.	.	.
19775	771	1	Carrot	Carrot	NNP
19775	771	2	,	,	,
19775	771	3	cucumber	cucumber	NN
19775	771	4	and	and	CC
19775	771	5	celery	celery	NN
19775	771	6	leaves	leave	NNS
19775	771	7	give	give	VBP
19775	771	8	the	the	DT
19775	771	9	respective	respective	JJ
19775	771	10	flavors	flavor	NNS
19775	771	11	of	of	IN
19775	771	12	their	-PRON-	PRP$
19775	771	13	vegetables	vegetable	NNS
19775	771	14	.	.	.
19775	772	1	Tender	tend	JJR
19775	772	2	celery	celery	NN
19775	772	3	leaves	leave	NNS
19775	772	4	can	can	MD
19775	772	5	be	be	VB
19775	772	6	thoroughly	thoroughly	RB
19775	772	7	dried	dry	VBN
19775	772	8	and	and	CC
19775	772	9	bottled	bottle	VBN
19775	772	10	for	for	IN
19775	772	11	winter	winter	NN
19775	772	12	use	use	NN
19775	772	13	.	.	.
19775	773	1	The	the	DT
19775	773	2	use	use	NN
19775	773	3	of	of	IN
19775	773	4	leaves	leave	NNS
19775	773	5	is	be	VBZ
19775	773	6	an	an	DT
19775	773	7	economy	economy	NN
19775	773	8	for	for	IN
19775	773	9	a	a	DT
19775	773	10	household	household	NN
19775	773	11	,	,	,
19775	773	12	and	and	CC
19775	773	13	a	a	DT
19775	773	14	source	source	NN
19775	773	15	of	of	IN
19775	773	16	great	great	JJ
19775	773	17	variety	variety	NN
19775	773	18	.	.	.
19775	774	1	LEEKS	LEEKS	NNP
19775	774	2	.	.	.
19775	775	1	Leeks	leek	NNS
19775	775	2	are	be	VBP
19775	775	3	generally	generally	RB
19775	775	4	used	use	VBN
19775	775	5	to	to	TO
19775	775	6	flavor	flavor	VB
19775	775	7	soups	soup	NNS
19775	775	8	,	,	,
19775	775	9	sauces	sauce	NNS
19775	775	10	and	and	CC
19775	775	11	salads	salad	NNS
19775	775	12	and	and	CC
19775	775	13	are	be	VBP
19775	775	14	seldom	seldom	RB
19775	775	15	brought	bring	VBN
19775	775	16	to	to	IN
19775	775	17	the	the	DT
19775	775	18	table	table	NN
19775	775	19	as	as	IN
19775	775	20	a	a	DT
19775	775	21	separate	separate	JJ
19775	775	22	dish	dish	NN
19775	775	23	.	.	.
19775	776	1	However	however	RB
19775	776	2	,	,	,
19775	776	3	they	-PRON-	PRP
19775	776	4	are	be	VBP
19775	776	5	semi	semi	RB
19775	776	6	-	-	RB
19775	776	7	occasionally	occasionally	RB
19775	776	8	served	serve	VBN
19775	776	9	as	as	IN
19775	776	10	follows:--Boiled	follows:--boile	VBN
19775	776	11	and	and	CC
19775	776	12	dressed	dress	VBN
19775	776	13	with	with	IN
19775	776	14	a	a	DT
19775	776	15	cream	cream	NN
19775	776	16	sauce	sauce	NN
19775	776	17	;	;	:
19775	776	18	or	or	CC
19775	776	19	when	when	WRB
19775	776	20	two	two	CD
19775	776	21	-	-	HYPH
19775	776	22	thirds	third	NNS
19775	776	23	done	do	VBN
19775	776	24	are	be	VBP
19775	776	25	put	put	VBN
19775	776	26	to	to	TO
19775	776	27	soak	soak	VB
19775	776	28	in	in	IN
19775	776	29	vinegar	vinegar	NN
19775	776	30	seasoned	season	VBN
19775	776	31	with	with	IN
19775	776	32	salt	salt	NN
19775	776	33	,	,	,
19775	776	34	pepper	pepper	NN
19775	776	35	and	and	CC
19775	776	36	cloves	clove	NNS
19775	776	37	,	,	,
19775	776	38	then	then	RB
19775	776	39	are	be	VBP
19775	776	40	drained	drain	VBN
19775	776	41	,	,	,
19775	776	42	stuffed	stuff	VBN
19775	776	43	,	,	,
19775	776	44	dipped	dip	VBN
19775	776	45	in	in	IN
19775	776	46	batter	batter	NN
19775	776	47	and	and	CC
19775	776	48	fried	fry	VBN
19775	776	49	.	.	.
19775	777	1	BOILED	BOILED	NNP
19775	777	2	LETTUCE	LETTUCE	NNP
19775	777	3	.	.	.
19775	778	1	[	[	-LRB-
19775	778	2	Illustration	illustration	NN
19775	778	3	]	]	-RRB-
19775	778	4	Take	take	VB
19775	778	5	the	the	DT
19775	778	6	coarser	coarser	NN
19775	778	7	part	part	NN
19775	778	8	of	of	IN
19775	778	9	lettuce	lettuce	NN
19775	778	10	not	not	RB
19775	778	11	delicate	delicate	JJ
19775	778	12	enough	enough	RB
19775	778	13	for	for	IN
19775	778	14	a	a	DT
19775	778	15	salad	salad	NN
19775	778	16	,	,	,
19775	778	17	boil	boil	VB
19775	778	18	in	in	IN
19775	778	19	salted	salted	JJ
19775	778	20	water	water	NN
19775	778	21	until	until	IN
19775	778	22	soft	soft	JJ
19775	778	23	,	,	,
19775	778	24	then	then	RB
19775	778	25	drain	drain	VB
19775	778	26	thoroughly	thoroughly	RB
19775	778	27	.	.	.
19775	779	1	Slightly	slightly	RB
19775	779	2	brown	brown	VB
19775	779	3	a	a	DT
19775	779	4	tablespoonful	tablespoonful	NN
19775	779	5	of	of	IN
19775	779	6	butter	butter	NN
19775	779	7	and	and	CC
19775	779	8	a	a	DT
19775	779	9	dessertspoonful	dessertspoonful	NN
19775	779	10	of	of	IN
19775	779	11	flour	flour	NN
19775	779	12	in	in	IN
19775	779	13	a	a	DT
19775	779	14	saucepan	saucepan	NN
19775	779	15	,	,	,
19775	779	16	put	put	VBN
19775	779	17	in	in	IN
19775	779	18	the	the	DT
19775	779	19	lettuce	lettuce	NN
19775	779	20	,	,	,
19775	779	21	let	let	VB
19775	779	22	it	-PRON-	PRP
19775	779	23	cook	cook	VB
19775	779	24	up	up	RP
19775	779	25	once	once	RB
19775	779	26	or	or	CC
19775	779	27	twice	twice	RB
19775	779	28	,	,	,
19775	779	29	then	then	RB
19775	779	30	add	add	VB
19775	779	31	a	a	DT
19775	779	32	half	half	JJ
19775	779	33	-	-	HYPH
19775	779	34	cup	cup	NN
19775	779	35	of	of	IN
19775	779	36	stock	stock	NN
19775	779	37	and	and	CC
19775	779	38	boil	boil	NN
19775	779	39	thoroughly	thoroughly	RB
19775	779	40	,	,	,
19775	779	41	just	just	RB
19775	779	42	before	before	IN
19775	779	43	serving	serve	VBG
19775	779	44	add	add	VB
19775	779	45	a	a	DT
19775	779	46	gill	gill	NN
19775	779	47	of	of	IN
19775	779	48	cream	cream	NN
19775	779	49	and	and	CC
19775	779	50	give	give	VB
19775	779	51	a	a	DT
19775	779	52	sprinkle	sprinkle	NN
19775	779	53	of	of	IN
19775	779	54	nutmeg	nutmeg	NN
19775	779	55	if	if	IN
19775	779	56	the	the	DT
19775	779	57	flavor	flavor	NN
19775	779	58	is	be	VBZ
19775	779	59	liked	like	VBN
19775	779	60	.	.	.
19775	780	1	LETTUCE	LETTUCE	NNP
19775	780	2	SALAD	SALAD	NNP
19775	780	3	.	.	.
19775	781	1	Lettuce	lettuce	NN
19775	781	2	leaves	leave	VBZ
19775	781	3	whole	whole	RB
19775	781	4	or	or	CC
19775	781	5	shredded	shred	VBN
19775	781	6	are	be	VBP
19775	781	7	served	serve	VBN
19775	781	8	with	with	IN
19775	781	9	vinegar	vinegar	NN
19775	781	10	,	,	,
19775	781	11	salt	salt	NN
19775	781	12	,	,	,
19775	781	13	pepper	pepper	NN
19775	781	14	,	,	,
19775	781	15	mustard	mustard	NN
19775	781	16	and	and	CC
19775	781	17	a	a	DT
19775	781	18	little	little	JJ
19775	781	19	sugar	sugar	NN
19775	781	20	,	,	,
19775	781	21	or	or	CC
19775	781	22	with	with	IN
19775	781	23	a	a	DT
19775	781	24	French	french	JJ
19775	781	25	or	or	CC
19775	781	26	mayonnaise	mayonnaise	NN
19775	781	27	dressing	dress	VBG
19775	781	28	;	;	:
19775	781	29	or	or	CC
19775	781	30	it	-PRON-	PRP
19775	781	31	is	be	VBZ
19775	781	32	shredded	shred	VBN
19775	781	33	and	and	CC
19775	781	34	mixed	mix	VBN
19775	781	35	with	with	IN
19775	781	36	veal	veal	NN
19775	781	37	and	and	CC
19775	781	38	egg	egg	NN
19775	781	39	,	,	,
19775	781	40	sweetbreads	sweetbread	NNS
19775	781	41	,	,	,
19775	781	42	shrimps	shrimps	RB
19775	781	43	,	,	,
19775	781	44	cress	cress	NN
19775	781	45	,	,	,
19775	781	46	cucumber	cucumber	NN
19775	781	47	,	,	,
19775	781	48	tomatoes	tomato	NNS
19775	781	49	or	or	CC
19775	781	50	other	other	JJ
19775	781	51	salad	salad	NN
19775	781	52	material	material	NN
19775	781	53	and	and	CC
19775	781	54	is	be	VBZ
19775	781	55	treated	treat	VBN
19775	781	56	with	with	IN
19775	781	57	the	the	DT
19775	781	58	various	various	JJ
19775	781	59	salad	salad	NN
19775	781	60	dressings	dressing	NNS
19775	781	61	,	,	,
19775	781	62	mentioned	mention	VBN
19775	781	63	above	above	RB
19775	781	64	.	.	.
19775	782	1	STEWED	stewed	VB
19775	782	2	GREEN	GREEN	NNP
19775	782	3	PEAS	pea	VBD
19775	782	4	WITH	with	IN
19775	782	5	LETTUCE	LETTUCE	NNP
19775	782	6	.	.	.
19775	783	1	Shell	Shell	NNP
19775	783	2	a	a	DT
19775	783	3	half	half	JJ
19775	783	4	peck	peck	NN
19775	783	5	of	of	IN
19775	783	6	peas	pea	NNS
19775	783	7	,	,	,
19775	783	8	and	and	CC
19775	783	9	shred	shre	VBD
19775	783	10	two	two	CD
19775	783	11	heads	head	NNS
19775	783	12	of	of	IN
19775	783	13	lettuce	lettuce	NN
19775	783	14	;	;	:
19775	783	15	boil	boil	VB
19775	783	16	together	together	RB
19775	783	17	with	with	IN
19775	783	18	as	as	RB
19775	783	19	little	little	JJ
19775	783	20	water	water	NN
19775	783	21	as	as	IN
19775	783	22	possible	possible	JJ
19775	783	23	to	to	TO
19775	783	24	keep	keep	VB
19775	783	25	it	-PRON-	PRP
19775	783	26	from	from	IN
19775	783	27	burning	burn	VBG
19775	783	28	,	,	,
19775	783	29	and	and	CC
19775	783	30	stir	stir	VB
19775	783	31	often	often	RB
19775	783	32	for	for	IN
19775	783	33	the	the	DT
19775	783	34	same	same	JJ
19775	783	35	purpose	purpose	NN
19775	783	36	.	.	.
19775	784	1	Stew	Stew	NNP
19775	784	2	one	one	CD
19775	784	3	hour	hour	NN
19775	784	4	,	,	,
19775	784	5	set	set	VBN
19775	784	6	back	back	RB
19775	784	7	on	on	IN
19775	784	8	the	the	DT
19775	784	9	stove	stove	NN
19775	784	10	,	,	,
19775	784	11	and	and	CC
19775	784	12	add	add	VB
19775	784	13	one	one	CD
19775	784	14	tablespoonful	tablespoonful	NN
19775	784	15	of	of	IN
19775	784	16	butter	butter	NN
19775	784	17	,	,	,
19775	784	18	one	one	CD
19775	784	19	teaspoonful	teaspoonful	NN
19775	784	20	of	of	IN
19775	784	21	sugar	sugar	NN
19775	784	22	,	,	,
19775	784	23	salt	salt	NN
19775	784	24	,	,	,
19775	784	25	and	and	CC
19775	784	26	a	a	DT
19775	784	27	dash	dash	NN
19775	784	28	of	of	IN
19775	784	29	cayenne	cayenne	NN
19775	784	30	pepper	pepper	NN
19775	784	31	and	and	CC
19775	784	32	just	just	RB
19775	784	33	as	as	IN
19775	784	34	it	-PRON-	PRP
19775	784	35	is	be	VBZ
19775	784	36	taken	take	VBN
19775	784	37	up	up	RP
19775	784	38	,	,	,
19775	784	39	one	one	CD
19775	784	40	well	well	RB
19775	784	41	beaten	beat	VBN
19775	784	42	egg	egg	NN
19775	784	43	,	,	,
19775	784	44	which	which	WDT
19775	784	45	must	must	MD
19775	784	46	not	not	RB
19775	784	47	be	be	VB
19775	784	48	allowed	allow	VBN
19775	784	49	to	to	TO
19775	784	50	boil	boil	VB
19775	784	51	.	.	.
19775	785	1	Serve	serve	VB
19775	785	2	at	at	IN
19775	785	3	once	once	RB
19775	785	4	.	.	.
19775	786	1	STUFFED	STUFFED	NNP
19775	786	2	LETTUCE	LETTUCE	NNP
19775	786	3	.	.	.
19775	787	1	Use	use	VB
19775	787	2	five	five	CD
19775	787	3	clean	clean	JJ
19775	787	4	heads	head	NNS
19775	787	5	of	of	IN
19775	787	6	lettuce	lettuce	NN
19775	787	7	,	,	,
19775	787	8	wash	wash	VB
19775	787	9	thoroughly	thoroughly	RB
19775	787	10	,	,	,
19775	787	11	open	open	VB
19775	787	12	up	up	RP
19775	787	13	the	the	DT
19775	787	14	leaves	leave	NNS
19775	787	15	and	and	CC
19775	787	16	fill	fill	VB
19775	787	17	between	between	IN
19775	787	18	with	with	IN
19775	787	19	any	any	DT
19775	787	20	highly	highly	RB
19775	787	21	seasoned	season	VBN
19775	787	22	meat	meat	NN
19775	787	23	--	--	:
19775	787	24	sweetbreads	sweetbread	NNS
19775	787	25	,	,	,
19775	787	26	chicken	chicken	NN
19775	787	27	or	or	CC
19775	787	28	veal	veal	NN
19775	787	29	preferred	prefer	VBN
19775	787	30	--	--	:
19775	787	31	or	or	CC
19775	787	32	make	make	VB
19775	787	33	a	a	DT
19775	787	34	forcemeat	forcemeat	NN
19775	787	35	stuffing	stuff	VBG
19775	787	36	.	.	.
19775	788	1	Tie	tie	VB
19775	788	2	up	up	RP
19775	788	3	the	the	DT
19775	788	4	heads	head	NNS
19775	788	5	,	,	,
19775	788	6	put	put	VBN
19775	788	7	into	into	IN
19775	788	8	a	a	DT
19775	788	9	saucepan	saucepan	NN
19775	788	10	with	with	IN
19775	788	11	any	any	DT
19775	788	12	good	good	JJ
19775	788	13	gravy	gravy	NN
19775	788	14	,	,	,
19775	788	15	stock	stock	NN
19775	788	16	or	or	CC
19775	788	17	sauce	sauce	NN
19775	788	18	and	and	CC
19775	788	19	cook	cook	NN
19775	788	20	until	until	IN
19775	788	21	thoroughly	thoroughly	RB
19775	788	22	heated	heat	VBN
19775	788	23	through	through	RB
19775	788	24	;	;	:
19775	788	25	serve	serve	VB
19775	788	26	in	in	IN
19775	788	27	the	the	DT
19775	788	28	gravy	gravy	NN
19775	788	29	.	.	.
19775	789	1	LETTUCE	LETTUCE	NNP
19775	789	2	SOUP	SOUP	NNP
19775	789	3	.	.	.
19775	790	1	Use	use	VB
19775	790	2	three	three	CD
19775	790	3	small	small	JJ
19775	790	4	lettuce	lettuce	NN
19775	790	5	heads	head	NNS
19775	790	6	,	,	,
19775	790	7	clean	clean	JJ
19775	790	8	,	,	,
19775	790	9	drain	drain	VBP
19775	790	10	,	,	,
19775	790	11	chop	chop	NN
19775	790	12	and	and	CC
19775	790	13	put	put	VBD
19775	790	14	into	into	IN
19775	790	15	a	a	DT
19775	790	16	saucepan	saucepan	NN
19775	790	17	with	with	IN
19775	790	18	a	a	DT
19775	790	19	tablespoonful	tablespoonful	NN
19775	790	20	of	of	IN
19775	790	21	butter	butter	NN
19775	790	22	,	,	,
19775	790	23	cover	cover	NN
19775	790	24	and	and	CC
19775	790	25	let	let	VB
19775	790	26	steam	steam	NN
19775	790	27	for	for	IN
19775	790	28	a	a	DT
19775	790	29	few	few	JJ
19775	790	30	minutes	minute	NNS
19775	790	31	,	,	,
19775	790	32	then	then	RB
19775	790	33	add	add	VB
19775	790	34	two	two	CD
19775	790	35	quarts	quart	NNS
19775	790	36	of	of	IN
19775	790	37	good	good	JJ
19775	790	38	soup	soup	NN
19775	790	39	stock	stock	NN
19775	790	40	or	or	CC
19775	790	41	one	one	CD
19775	790	42	quart	quart	NN
19775	790	43	each	each	DT
19775	790	44	of	of	IN
19775	790	45	stock	stock	NN
19775	790	46	and	and	CC
19775	790	47	milk	milk	NN
19775	790	48	,	,	,
19775	790	49	add	add	VB
19775	790	50	a	a	DT
19775	790	51	half	half	JJ
19775	790	52	-	-	HYPH
19775	790	53	cup	cup	NN
19775	790	54	of	of	IN
19775	790	55	rice	rice	NN
19775	790	56	and	and	CC
19775	790	57	boil	boil	VB
19775	790	58	until	until	IN
19775	790	59	the	the	DT
19775	790	60	rice	rice	NN
19775	790	61	is	be	VBZ
19775	790	62	soft	soft	JJ
19775	790	63	.	.	.
19775	791	1	Strain	strain	VB
19775	791	2	through	through	IN
19775	791	3	a	a	DT
19775	791	4	sieve	sieve	NN
19775	791	5	,	,	,
19775	791	6	or	or	CC
19775	791	7	not	not	RB
19775	791	8	,	,	,
19775	791	9	as	as	IN
19775	791	10	one	one	CD
19775	791	11	fancies	fancy	NNS
19775	791	12	,	,	,
19775	791	13	season	season	NN
19775	791	14	with	with	IN
19775	791	15	salt	salt	NN
19775	791	16	,	,	,
19775	791	17	pepper	pepper	NN
19775	791	18	,	,	,
19775	791	19	return	return	VBP
19775	791	20	to	to	IN
19775	791	21	the	the	DT
19775	791	22	fire	fire	NN
19775	791	23	,	,	,
19775	791	24	add	add	VB
19775	791	25	a	a	DT
19775	791	26	pint	pint	NN
19775	791	27	of	of	IN
19775	791	28	cream	cream	NN
19775	791	29	,	,	,
19775	791	30	let	let	VB
19775	791	31	it	-PRON-	PRP
19775	791	32	come	come	VB
19775	791	33	just	just	RB
19775	791	34	to	to	IN
19775	791	35	the	the	DT
19775	791	36	boiling	boiling	NN
19775	791	37	point	point	NN
19775	791	38	and	and	CC
19775	791	39	serve	serve	VB
19775	791	40	.	.	.
19775	792	1	MANGOES	MANGOES	NNP
19775	792	2	.	.	.
19775	793	1	Mangoes	mango	NNS
19775	793	2	are	be	VBP
19775	793	3	made	make	VBN
19775	793	4	from	from	IN
19775	793	5	cucumbers	cucumber	NNS
19775	793	6	,	,	,
19775	793	7	melons	melon	NNS
19775	793	8	,	,	,
19775	793	9	peppers	pepper	NNS
19775	793	10	,	,	,
19775	793	11	tomatoes	tomato	NNS
19775	793	12	and	and	CC
19775	793	13	peaches	peach	NNS
19775	793	14	.	.	.
19775	794	1	The	the	DT
19775	794	2	following	following	JJ
19775	794	3	recipe	recipe	NN
19775	794	4	applies	apply	VBZ
19775	794	5	to	to	IN
19775	794	6	all	all	DT
19775	794	7	but	but	IN
19775	794	8	the	the	DT
19775	794	9	peaches	peach	NNS
19775	794	10	.	.	.
19775	795	1	Select	select	VB
19775	795	2	green	green	JJ
19775	795	3	or	or	CC
19775	795	4	half	half	NN
19775	795	5	grown	grown	JJ
19775	795	6	melons	melon	NNS
19775	795	7	and	and	CC
19775	795	8	large	large	JJ
19775	795	9	green	green	JJ
19775	795	10	cucumbers	cucumber	NNS
19775	795	11	,	,	,
19775	795	12	tomatoes	tomato	NNS
19775	795	13	,	,	,
19775	795	14	or	or	CC
19775	795	15	peppers	pepper	NNS
19775	795	16	.	.	.
19775	796	1	Remove	remove	VB
19775	796	2	a	a	DT
19775	796	3	narrow	narrow	JJ
19775	796	4	piece	piece	NN
19775	796	5	the	the	DT
19775	796	6	length	length	NN
19775	796	7	of	of	IN
19775	796	8	the	the	DT
19775	796	9	fruit	fruit	NN
19775	796	10	,	,	,
19775	796	11	and	and	CC
19775	796	12	attach	attach	VB
19775	796	13	it	-PRON-	PRP
19775	796	14	at	at	IN
19775	796	15	one	one	CD
19775	796	16	end	end	NN
19775	796	17	by	by	IN
19775	796	18	a	a	DT
19775	796	19	needle	needle	NN
19775	796	20	and	and	CC
19775	796	21	white	white	JJ
19775	796	22	thread	thread	NN
19775	796	23	,	,	,
19775	796	24	after	after	IN
19775	796	25	the	the	DT
19775	796	26	seeds	seed	NNS
19775	796	27	of	of	IN
19775	796	28	the	the	DT
19775	796	29	mango	mango	NNS
19775	796	30	have	have	VBP
19775	796	31	been	be	VBN
19775	796	32	carefully	carefully	RB
19775	796	33	taken	take	VBN
19775	796	34	out	out	RP
19775	796	35	.	.	.
19775	797	1	Throw	throw	VB
19775	797	2	the	the	DT
19775	797	3	mangoes	mango	NNS
19775	797	4	into	into	IN
19775	797	5	a	a	DT
19775	797	6	brine	brine	NN
19775	797	7	of	of	IN
19775	797	8	salt	salt	NN
19775	797	9	and	and	CC
19775	797	10	cold	cold	JJ
19775	797	11	water	water	NN
19775	797	12	strong	strong	JJ
19775	797	13	enough	enough	RB
19775	797	14	to	to	TO
19775	797	15	bear	bear	VB
19775	797	16	up	up	RP
19775	797	17	an	an	DT
19775	797	18	egg	egg	NN
19775	797	19	,	,	,
19775	797	20	and	and	CC
19775	797	21	let	let	VB
19775	797	22	them	-PRON-	PRP
19775	797	23	remain	remain	VB
19775	797	24	in	in	IN
19775	797	25	it	-PRON-	PRP
19775	797	26	three	three	CD
19775	797	27	days	day	NNS
19775	797	28	and	and	CC
19775	797	29	nights	night	NNS
19775	797	30	,	,	,
19775	797	31	then	then	RB
19775	797	32	throw	throw	VB
19775	797	33	them	-PRON-	PRP
19775	797	34	into	into	IN
19775	797	35	fresh	fresh	JJ
19775	797	36	cold	cold	JJ
19775	797	37	water	water	NN
19775	797	38	for	for	IN
19775	797	39	twenty	twenty	CD
19775	797	40	-	-	HYPH
19775	797	41	four	four	CD
19775	797	42	hours	hour	NNS
19775	797	43	.	.	.
19775	798	1	If	if	IN
19775	798	2	grape	grape	NN
19775	798	3	leaves	leave	NNS
19775	798	4	are	be	VBP
19775	798	5	at	at	IN
19775	798	6	hand	hand	NN
19775	798	7	,	,	,
19775	798	8	alternate	alternate	JJ
19775	798	9	grape	grape	NN
19775	798	10	leaves	leave	VBZ
19775	798	11	and	and	CC
19775	798	12	mangoes	mango	NNS
19775	798	13	in	in	IN
19775	798	14	a	a	DT
19775	798	15	porcelain	porcelain	NN
19775	798	16	kettle	kettle	NN
19775	798	17	(	(	-LRB-
19775	798	18	never	never	RB
19775	798	19	a	a	DT
19775	798	20	copper	copper	NN
19775	798	21	one	one	NN
19775	798	22	)	)	-RRB-
19775	798	23	until	until	IN
19775	798	24	all	all	DT
19775	798	25	are	be	VBP
19775	798	26	in	in	IN
19775	798	27	,	,	,
19775	798	28	with	with	IN
19775	798	29	grape	grape	NN
19775	798	30	leaves	leave	NNS
19775	798	31	at	at	IN
19775	798	32	the	the	DT
19775	798	33	bottom	bottom	NN
19775	798	34	and	and	CC
19775	798	35	top	top	NN
19775	798	36	.	.	.
19775	799	1	Add	add	VB
19775	799	2	a	a	DT
19775	799	3	piece	piece	NN
19775	799	4	of	of	IN
19775	799	5	alum	alum	NN
19775	799	6	the	the	DT
19775	799	7	size	size	NN
19775	799	8	of	of	IN
19775	799	9	a	a	DT
19775	799	10	walnut	walnut	NN
19775	799	11	,	,	,
19775	799	12	cover	cover	VB
19775	799	13	with	with	IN
19775	799	14	cider	cider	NN
19775	799	15	vinegar	vinegar	NN
19775	799	16	and	and	CC
19775	799	17	boil	boil	VB
19775	799	18	fifteen	fifteen	CD
19775	799	19	minutes	minute	NNS
19775	799	20	.	.	.
19775	800	1	Remove	remove	VB
19775	800	2	the	the	DT
19775	800	3	grape	grape	NN
19775	800	4	leaves	leave	VBZ
19775	800	5	and	and	CC
19775	800	6	stuff	stuff	VB
19775	800	7	the	the	DT
19775	800	8	mangoes	mango	NNS
19775	800	9	.	.	.
19775	801	1	Prepare	prepare	VB
19775	801	2	a	a	DT
19775	801	3	cabbage	cabbage	NN
19775	801	4	,	,	,
19775	801	5	six	six	CD
19775	801	6	tomatoes	tomato	NNS
19775	801	7	,	,	,
19775	801	8	a	a	DT
19775	801	9	few	few	JJ
19775	801	10	small	small	JJ
19775	801	11	cucumbers	cucumber	NNS
19775	801	12	and	and	CC
19775	801	13	white	white	JJ
19775	801	14	onions	onion	NNS
19775	801	15	,	,	,
19775	801	16	by	by	IN
19775	801	17	chopping	chop	VBG
19775	801	18	the	the	DT
19775	801	19	cabbage	cabbage	NN
19775	801	20	and	and	CC
19775	801	21	tomatoes	tomato	NNS
19775	801	22	and	and	CC
19775	801	23	putting	put	VBG
19775	801	24	all	all	DT
19775	801	25	separately	separately	RB
19775	801	26	into	into	IN
19775	801	27	brine	brine	NN
19775	801	28	for	for	IN
19775	801	29	twenty	twenty	CD
19775	801	30	-	-	HYPH
19775	801	31	four	four	CD
19775	801	32	hours	hour	NNS
19775	801	33	and	and	CC
19775	801	34	draining	drain	VBG
19775	801	35	thoroughly	thoroughly	RB
19775	801	36	.	.	.
19775	802	1	After	after	IN
19775	802	2	draining	drain	VBG
19775	802	3	chop	chop	NN
19775	802	4	the	the	DT
19775	802	5	cucumbers	cucumber	NNS
19775	802	6	and	and	CC
19775	802	7	onions	onion	NNS
19775	802	8	.	.	.
19775	803	1	Drain	drain	VB
19775	803	2	the	the	DT
19775	803	3	mangoes	mango	NNS
19775	803	4	,	,	,
19775	803	5	put	put	VBN
19775	803	6	into	into	IN
19775	803	7	each	each	DT
19775	803	8	a	a	DT
19775	803	9	teaspoonful	teaspoonful	JJ
19775	803	10	of	of	IN
19775	803	11	sugar	sugar	NN
19775	803	12	,	,	,
19775	803	13	and	and	CC
19775	803	14	two	two	CD
19775	803	15	whole	whole	JJ
19775	803	16	cloves	clove	NNS
19775	803	17	.	.	.
19775	804	1	Add	add	VB
19775	804	2	to	to	IN
19775	804	3	the	the	DT
19775	804	4	vegetable	vegetable	NN
19775	804	5	filling	filling	NN
19775	804	6	,	,	,
19775	804	7	one	one	CD
19775	804	8	-	-	HYPH
19775	804	9	fourth	fourth	NN
19775	804	10	ounce	ounce	NN
19775	804	11	each	each	DT
19775	804	12	of	of	IN
19775	804	13	ground	ground	NN
19775	804	14	ginger	ginger	NN
19775	804	15	,	,	,
19775	804	16	black	black	JJ
19775	804	17	pepper	pepper	NN
19775	804	18	,	,	,
19775	804	19	mace	mace	NN
19775	804	20	,	,	,
19775	804	21	allspice	allspice	NN
19775	804	22	,	,	,
19775	804	23	nasturtium	nasturtium	NN
19775	804	24	seed	seed	NN
19775	804	25	,	,	,
19775	804	26	ground	ground	NN
19775	804	27	cinnamon	cinnamon	NN
19775	804	28	,	,	,
19775	804	29	black	black	JJ
19775	804	30	and	and	CC
19775	804	31	white	white	JJ
19775	804	32	mustard	mustard	NN
19775	804	33	,	,	,
19775	804	34	one	one	CD
19775	804	35	-	-	HYPH
19775	804	36	fourth	fourth	NN
19775	804	37	cup	cup	NN
19775	804	38	of	of	IN
19775	804	39	horseradish	horseradish	NNP
19775	804	40	and	and	CC
19775	804	41	one	one	CD
19775	804	42	-	-	HYPH
19775	804	43	fourth	fourth	NN
19775	804	44	cup	cup	NN
19775	804	45	sweet	sweet	JJ
19775	804	46	oil	oil	NN
19775	804	47	.	.	.
19775	805	1	Bruise	bruise	VB
19775	805	2	all	all	PDT
19775	805	3	the	the	DT
19775	805	4	spices	spice	NNS
19775	805	5	and	and	CC
19775	805	6	mix	mix	VB
19775	805	7	with	with	IN
19775	805	8	the	the	DT
19775	805	9	oil	oil	NN
19775	805	10	,	,	,
19775	805	11	then	then	RB
19775	805	12	mix	mix	VB
19775	805	13	all	all	PDT
19775	805	14	the	the	DT
19775	805	15	ingredients	ingredient	NNS
19775	805	16	thoroughly	thoroughly	RB
19775	805	17	and	and	CC
19775	805	18	stuff	stuff	VB
19775	805	19	the	the	DT
19775	805	20	mangoes	mango	NNS
19775	805	21	,	,	,
19775	805	22	fit	fit	VB
19775	805	23	the	the	DT
19775	805	24	piece	piece	NN
19775	805	25	taken	take	VBN
19775	805	26	out	out	RP
19775	805	27	and	and	CC
19775	805	28	sew	sew	VB
19775	805	29	in	in	RP
19775	805	30	with	with	IN
19775	805	31	white	white	JJ
19775	805	32	thread	thread	NN
19775	805	33	or	or	CC
19775	805	34	tie	tie	VB
19775	805	35	it	-PRON-	PRP
19775	805	36	in	in	RP
19775	805	37	with	with	IN
19775	805	38	a	a	DT
19775	805	39	string	string	NN
19775	805	40	around	around	IN
19775	805	41	the	the	DT
19775	805	42	mango	mango	NN
19775	805	43	.	.	.
19775	806	1	Put	put	VB
19775	806	2	them	-PRON-	PRP
19775	806	3	into	into	IN
19775	806	4	a	a	DT
19775	806	5	stone	stone	NN
19775	806	6	jar	jar	NN
19775	806	7	and	and	CC
19775	806	8	pour	pour	VB
19775	806	9	over	over	IN
19775	806	10	them	-PRON-	PRP
19775	806	11	hot	hot	JJ
19775	806	12	cider	cider	NN
19775	806	13	vinegar	vinegar	NN
19775	806	14	sweetened	sweeten	VBN
19775	806	15	with	with	IN
19775	806	16	a	a	DT
19775	806	17	pound	pound	NN
19775	806	18	or	or	CC
19775	806	19	more	more	JJR
19775	806	20	of	of	IN
19775	806	21	sugar	sugar	NN
19775	806	22	to	to	IN
19775	806	23	the	the	DT
19775	806	24	gallon	gallon	NN
19775	806	25	to	to	TO
19775	806	26	suit	suit	VB
19775	806	27	the	the	DT
19775	806	28	taste	taste	NN
19775	806	29	.	.	.
19775	807	1	If	if	IN
19775	807	2	they	-PRON-	PRP
19775	807	3	are	be	VBP
19775	807	4	not	not	RB
19775	807	5	keeping	keep	VBG
19775	807	6	properly	properly	RB
19775	807	7	pour	pour	VB
19775	807	8	over	over	RP
19775	807	9	again	again	RB
19775	807	10	fresh	fresh	JJ
19775	807	11	hot	hot	JJ
19775	807	12	vinegar	vinegar	NN
19775	807	13	.	.	.
19775	808	1	MARTYNIAS	MARTYNIAS	NNP
19775	808	2	.	.	.
19775	809	1	Gather	gather	VB
19775	809	2	the	the	DT
19775	809	3	pods	pod	NNS
19775	809	4	when	when	WRB
19775	809	5	young	young	JJ
19775	809	6	and	and	CC
19775	809	7	tender	tender	JJ
19775	809	8	enough	enough	RB
19775	809	9	to	to	TO
19775	809	10	thrust	thrust	VB
19775	809	11	a	a	DT
19775	809	12	needle	needle	NN
19775	809	13	through	through	IN
19775	809	14	them	-PRON-	PRP
19775	809	15	easily	easily	RB
19775	809	16	,	,	,
19775	809	17	later	later	RB
19775	809	18	they	-PRON-	PRP
19775	809	19	become	become	VBP
19775	809	20	hard	hard	JJ
19775	809	21	and	and	CC
19775	809	22	useless	useless	JJ
19775	809	23	for	for	IN
19775	809	24	pickles	pickle	NNS
19775	809	25	.	.	.
19775	810	1	Leave	leave	VB
19775	810	2	half	half	PDT
19775	810	3	an	an	DT
19775	810	4	inch	inch	NN
19775	810	5	of	of	IN
19775	810	6	stem	stem	NN
19775	810	7	on	on	IN
19775	810	8	each	each	DT
19775	810	9	,	,	,
19775	810	10	and	and	CC
19775	810	11	lay	lie	VBD
19775	810	12	them	-PRON-	PRP
19775	810	13	in	in	IN
19775	810	14	salt	salt	NN
19775	810	15	water	water	NN
19775	810	16	a	a	DT
19775	810	17	couple	couple	NN
19775	810	18	of	of	IN
19775	810	19	days	day	NNS
19775	810	20	,	,	,
19775	810	21	then	then	RB
19775	810	22	cook	cook	VB
19775	810	23	in	in	IN
19775	810	24	weak	weak	JJ
19775	810	25	vinegar	vinegar	NN
19775	810	26	until	until	IN
19775	810	27	tender	tender	NN
19775	810	28	,	,	,
19775	810	29	but	but	CC
19775	810	30	not	not	RB
19775	810	31	so	so	RB
19775	810	32	long	long	RB
19775	810	33	as	as	IN
19775	810	34	to	to	TO
19775	810	35	break	break	VB
19775	810	36	them	-PRON-	PRP
19775	810	37	.	.	.
19775	811	1	Drain	drain	VB
19775	811	2	well	well	RB
19775	811	3	from	from	IN
19775	811	4	this	this	DT
19775	811	5	,	,	,
19775	811	6	place	place	VB
19775	811	7	them	-PRON-	PRP
19775	811	8	in	in	IN
19775	811	9	jars	jar	NNS
19775	811	10	and	and	CC
19775	811	11	prepare	prepare	VB
19775	811	12	vinegar	vinegar	NN
19775	811	13	for	for	IN
19775	811	14	them	-PRON-	PRP
19775	811	15	in	in	IN
19775	811	16	the	the	DT
19775	811	17	proportion	proportion	NN
19775	811	18	of	of	IN
19775	811	19	an	an	DT
19775	811	20	ounce	ounce	NN
19775	811	21	each	each	DT
19775	811	22	of	of	IN
19775	811	23	cloves	clove	NNS
19775	811	24	,	,	,
19775	811	25	allspice	allspice	JJ
19775	811	26	and	and	CC
19775	811	27	black	black	JJ
19775	811	28	pepper	pepper	NN
19775	811	29	to	to	IN
19775	811	30	a	a	DT
19775	811	31	gallon	gallon	NN
19775	811	32	of	of	IN
19775	811	33	vinegar	vinegar	NN
19775	811	34	;	;	:
19775	811	35	scald	scald	NNP
19775	811	36	all	all	PDT
19775	811	37	these	these	DT
19775	811	38	together	together	RB
19775	811	39	with	with	IN
19775	811	40	half	half	PDT
19775	811	41	a	a	DT
19775	811	42	teaspoonful	teaspoonful	NN
19775	811	43	of	of	IN
19775	811	44	prepared	prepared	JJ
19775	811	45	mustard	mustard	NN
19775	811	46	.	.	.
19775	812	1	Pour	pour	VB
19775	812	2	hot	hot	JJ
19775	812	3	over	over	IN
19775	812	4	the	the	DT
19775	812	5	martynias	martynias	NNP
19775	812	6	,	,	,
19775	812	7	cover	cover	VB
19775	812	8	closely	closely	RB
19775	812	9	and	and	CC
19775	812	10	keep	keep	VB
19775	812	11	in	in	RP
19775	812	12	a	a	DT
19775	812	13	cool	cool	JJ
19775	812	14	place	place	NN
19775	812	15	.	.	.
19775	813	1	They	-PRON-	PRP
19775	813	2	will	will	MD
19775	813	3	soon	soon	RB
19775	813	4	be	be	VB
19775	813	5	ready	ready	JJ
19775	813	6	for	for	IN
19775	813	7	use	use	NN
19775	813	8	.	.	.
19775	814	1	MRS	MRS	NNP
19775	814	2	.	.	.
19775	815	1	HOOD	HOOD	NNP
19775	815	2	.	.	.
19775	816	1	MELON	MELON	NNP
19775	816	2	,	,	,
19775	816	3	MUSK	MUSK	NNP
19775	816	4	.	.	.
19775	817	1	[	[	-LRB-
19775	817	2	Illustration	illustration	NN
19775	817	3	]	]	-RRB-
19775	817	4	It	-PRON-	PRP
19775	817	5	is	be	VBZ
19775	817	6	said	say	VBN
19775	817	7	a	a	DT
19775	817	8	muskmelon	muskmelon	NN
19775	817	9	can	can	MD
19775	817	10	be	be	VB
19775	817	11	chosen	choose	VBN
19775	817	12	by	by	IN
19775	817	13	its	-PRON-	PRP$
19775	817	14	odor	odor	NN
19775	817	15	.	.	.
19775	818	1	If	if	IN
19775	818	2	it	-PRON-	PRP
19775	818	3	has	have	VBZ
19775	818	4	none	none	NN
19775	818	5	,	,	,
19775	818	6	it	-PRON-	PRP
19775	818	7	is	be	VBZ
19775	818	8	not	not	RB
19775	818	9	good	good	JJ
19775	818	10	,	,	,
19775	818	11	if	if	IN
19775	818	12	sweet	sweet	JJ
19775	818	13	and	and	CC
19775	818	14	musky	musky	VBD
19775	818	15	it	-PRON-	PRP
19775	818	16	is	be	VBZ
19775	818	17	quite	quite	RB
19775	818	18	sure	sure	JJ
19775	818	19	to	to	TO
19775	818	20	be	be	VB
19775	818	21	ripe	ripe	JJ
19775	818	22	.	.	.
19775	819	1	Another	another	DT
19775	819	2	indication	indication	NN
19775	819	3	of	of	IN
19775	819	4	ripeness	ripeness	NN
19775	819	5	is	be	VBZ
19775	819	6	when	when	WRB
19775	819	7	the	the	DT
19775	819	8	smooth	smooth	JJ
19775	819	9	skin	skin	NN
19775	819	10	between	between	IN
19775	819	11	the	the	DT
19775	819	12	rough	rough	JJ
19775	819	13	sections	section	NNS
19775	819	14	is	be	VBZ
19775	819	15	yellowish	yellowish	JJ
19775	819	16	green	green	JJ
19775	819	17	.	.	.
19775	820	1	To	to	TO
19775	820	2	serve	serve	VB
19775	820	3	,	,	,
19775	820	4	cut	cut	VB
19775	820	5	the	the	DT
19775	820	6	melons	melon	NNS
19775	820	7	crosswise	crosswise	NN
19775	820	8	and	and	CC
19775	820	9	fill	fill	VB
19775	820	10	with	with	IN
19775	820	11	chopped	chopped	JJ
19775	820	12	ice	ice	NN
19775	820	13	an	an	DT
19775	820	14	hour	hour	NN
19775	820	15	before	before	IN
19775	820	16	using	use	VBG
19775	820	17	.	.	.
19775	821	1	Try	try	VB
19775	821	2	pouring	pour	VBG
19775	821	3	a	a	DT
19775	821	4	little	little	JJ
19775	821	5	strained	strained	JJ
19775	821	6	honey	honey	NN
19775	821	7	into	into	IN
19775	821	8	the	the	DT
19775	821	9	melon	melon	NN
19775	821	10	when	when	WRB
19775	821	11	eating	eat	VBG
19775	821	12	.	.	.
19775	822	1	CANTALOUPE	CANTALOUPE	NNP
19775	822	2	FRAPPE	FRAPPE	NNP
19775	822	3	.	.	.
19775	823	1	Select	select	VB
19775	823	2	two	two	CD
19775	823	3	large	large	JJ
19775	823	4	cantaloupes	cantaloupe	NNS
19775	823	5	that	that	WDT
19775	823	6	are	be	VBP
19775	823	7	ripe	ripe	JJ
19775	823	8	and	and	CC
19775	823	9	of	of	IN
19775	823	10	fine	fine	JJ
19775	823	11	flavor	flavor	NN
19775	823	12	;	;	,
19775	823	13	cut	cut	VBN
19775	823	14	into	into	IN
19775	823	15	halves	half	NNS
19775	823	16	and	and	CC
19775	823	17	scrape	scrape	VB
19775	823	18	the	the	DT
19775	823	19	pulp	pulp	NN
19775	823	20	from	from	IN
19775	823	21	same	same	JJ
19775	823	22	after	after	IN
19775	823	23	removing	remove	VBG
19775	823	24	the	the	DT
19775	823	25	seeds	seed	NNS
19775	823	26	(	(	-LRB-
19775	823	27	not	not	RB
19775	823	28	using	use	VBG
19775	823	29	any	any	DT
19775	823	30	of	of	IN
19775	823	31	the	the	DT
19775	823	32	rind	rind	NN
19775	823	33	)	)	-RRB-
19775	823	34	;	;	:
19775	823	35	put	put	VBN
19775	823	36	the	the	DT
19775	823	37	pulp	pulp	NN
19775	823	38	through	through	IN
19775	823	39	a	a	DT
19775	823	40	potato	potato	NN
19775	823	41	ricer	ricer	NN
19775	823	42	,	,	,
19775	823	43	which	which	WDT
19775	823	44	will	will	MD
19775	823	45	keep	keep	VB
19775	823	46	out	out	RP
19775	823	47	all	all	PDT
19775	823	48	the	the	DT
19775	823	49	stringy	stringy	JJ
19775	823	50	parts	part	NNS
19775	823	51	;	;	,
19775	823	52	add	add	VB
19775	823	53	to	to	IN
19775	823	54	the	the	DT
19775	823	55	pulp	pulp	NN
19775	823	56	a	a	DT
19775	823	57	pinch	pinch	NN
19775	823	58	of	of	IN
19775	823	59	salt	salt	NN
19775	823	60	,	,	,
19775	823	61	four	four	CD
19775	823	62	tablespoonfuls	tablespoonful	NNS
19775	823	63	of	of	IN
19775	823	64	powdered	powdered	JJ
19775	823	65	sugar	sugar	NN
19775	823	66	and	and	CC
19775	823	67	a	a	DT
19775	823	68	gill	gill	NN
19775	823	69	of	of	IN
19775	823	70	cherry	cherry	NN
19775	823	71	juice	juice	NN
19775	823	72	(	(	-LRB-
19775	823	73	sweetened	sweeten	VBN
19775	823	74	with	with	IN
19775	823	75	a	a	DT
19775	823	76	spoonful	spoonful	NN
19775	823	77	of	of	IN
19775	823	78	sugar	sugar	NN
19775	823	79	)	)	-RRB-
19775	823	80	,	,	,
19775	823	81	or	or	CC
19775	823	82	use	use	VB
19775	823	83	some	some	DT
19775	823	84	other	other	JJ
19775	823	85	nice	nice	JJ
19775	823	86	tart	tart	NN
19775	823	87	juice	juice	NN
19775	823	88	.	.	.
19775	824	1	Soak	soak	VB
19775	824	2	a	a	DT
19775	824	3	tablespoonful	tablespoonful	NN
19775	824	4	of	of	IN
19775	824	5	gelatine	gelatine	NN
19775	824	6	in	in	IN
19775	824	7	a	a	DT
19775	824	8	quarter	quarter	NN
19775	824	9	-	-	HYPH
19775	824	10	cupful	cupful	JJ
19775	824	11	of	of	IN
19775	824	12	water	water	NN
19775	824	13	;	;	:
19775	824	14	then	then	RB
19775	824	15	set	set	VBN
19775	824	16	cup	cup	NNP
19775	824	17	in	in	IN
19775	824	18	pan	pan	NN
19775	824	19	of	of	IN
19775	824	20	boiling	boil	VBG
19775	824	21	water	water	NN
19775	824	22	until	until	IN
19775	824	23	it	-PRON-	PRP
19775	824	24	is	be	VBZ
19775	824	25	dissolved	dissolve	VBN
19775	824	26	;	;	:
19775	824	27	add	add	VB
19775	824	28	this	this	DT
19775	824	29	to	to	IN
19775	824	30	the	the	DT
19775	824	31	prepared	prepared	JJ
19775	824	32	cantaloupe	cantaloupe	NN
19775	824	33	and	and	CC
19775	824	34	when	when	WRB
19775	824	35	cold	cold	JJ
19775	824	36	turn	turn	NN
19775	824	37	into	into	IN
19775	824	38	a	a	DT
19775	824	39	freezer	freezer	NN
19775	824	40	and	and	CC
19775	824	41	freeze	freeze	VB
19775	824	42	slowly	slowly	RB
19775	824	43	.	.	.
19775	825	1	Serve	serve	VB
19775	825	2	in	in	IN
19775	825	3	sherbet	sherbet	NN
19775	825	4	glasses	glass	NNS
19775	825	5	.	.	.
19775	826	1	MRS	MRS	NNP
19775	826	2	.	.	NNP
19775	826	3	SADETTE	SADETTE	NNP
19775	826	4	HARRINGTON	HARRINGTON	NNP
19775	826	5	.	.	.
19775	827	1	COOKED	COOKED	NNP
19775	827	2	MUSKMELON	MUSKMELON	NNP
19775	827	3	.	.	.
19775	828	1	Miss	Miss	NNP
19775	828	2	Corson	Corson	NNP
19775	828	3	,	,	,
19775	828	4	in	in	IN
19775	828	5	one	one	CD
19775	828	6	of	of	IN
19775	828	7	her	-PRON-	PRP$
19775	828	8	lectures	lecture	NNS
19775	828	9	,	,	,
19775	828	10	gives	give	VBZ
19775	828	11	the	the	DT
19775	828	12	following	follow	VBG
19775	828	13	directions	direction	NNS
19775	828	14	for	for	IN
19775	828	15	making	make	VBG
19775	828	16	a	a	DT
19775	828	17	very	very	RB
19775	828	18	nice	nice	JJ
19775	828	19	dessert	dessert	NN
19775	828	20	from	from	IN
19775	828	21	muskmelons:--Make	muskmelons:--Make	NNP
19775	828	22	a	a	DT
19775	828	23	rich	rich	JJ
19775	828	24	syrup	syrup	NN
19775	828	25	from	from	IN
19775	828	26	a	a	DT
19775	828	27	pound	pound	NN
19775	828	28	of	of	IN
19775	828	29	white	white	JJ
19775	828	30	sugar	sugar	NN
19775	828	31	to	to	IN
19775	828	32	half	half	PDT
19775	828	33	a	a	DT
19775	828	34	pint	pint	NN
19775	828	35	of	of	IN
19775	828	36	water	water	NN
19775	828	37	.	.	.
19775	829	1	Pare	pare	VB
19775	829	2	and	and	CC
19775	829	3	slice	slice	VB
19775	829	4	the	the	DT
19775	829	5	melon	melon	NN
19775	829	6	and	and	CC
19775	829	7	boil	boil	VB
19775	829	8	it	-PRON-	PRP
19775	829	9	gently	gently	RB
19775	829	10	in	in	IN
19775	829	11	the	the	DT
19775	829	12	syrup	syrup	NN
19775	829	13	five	five	CD
19775	829	14	to	to	TO
19775	829	15	ten	ten	CD
19775	829	16	minutes	minute	NNS
19775	829	17	flavoring	flavor	VBG
19775	829	18	with	with	IN
19775	829	19	vanilla	vanilla	NN
19775	829	20	or	or	CC
19775	829	21	lemon	lemon	NN
19775	829	22	.	.	.
19775	830	1	Then	then	RB
19775	830	2	take	take	VB
19775	830	3	it	-PRON-	PRP
19775	830	4	up	up	RP
19775	830	5	in	in	IN
19775	830	6	the	the	DT
19775	830	7	dish	dish	NN
19775	830	8	in	in	IN
19775	830	9	which	which	WDT
19775	830	10	it	-PRON-	PRP
19775	830	11	is	be	VBZ
19775	830	12	to	to	TO
19775	830	13	be	be	VB
19775	830	14	served	serve	VBN
19775	830	15	,	,	,
19775	830	16	cool	cool	VB
19775	830	17	the	the	DT
19775	830	18	syrup	syrup	NN
19775	830	19	and	and	CC
19775	830	20	pour	pour	VB
19775	830	21	it	-PRON-	PRP
19775	830	22	on	on	IN
19775	830	23	the	the	DT
19775	830	24	melon	melon	NN
19775	830	25	.	.	.
19775	831	1	To	to	TO
19775	831	2	be	be	VB
19775	831	3	eaten	eat	VBN
19775	831	4	cold	cold	JJ
19775	831	5	.	.	.
19775	832	1	MELON	melon	JJ
19775	832	2	MANGOES	mango	NNS
19775	832	3	.	.	.
19775	833	1	(	(	-LRB-
19775	833	2	See	see	VB
19775	833	3	Mangoes	Mangoes	NNP
19775	833	4	.	.	.
19775	833	5	)	)	-RRB-
19775	834	1	MUSKMELON	MUSKMELON	NNP
19775	834	2	PICKLE	PICKLE	NNP
19775	834	3	.	.	.
19775	835	1	Use	use	VB
19775	835	2	ripe	ripe	JJ
19775	835	3	muskmelons	muskmelon	NNS
19775	835	4	,	,	,
19775	835	5	pare	pare	NN
19775	835	6	,	,	,
19775	835	7	remove	remove	VB
19775	835	8	seeds	seed	NNS
19775	835	9	,	,	,
19775	835	10	and	and	CC
19775	835	11	cut	cut	VBN
19775	835	12	in	in	IN
19775	835	13	pieces	piece	NNS
19775	835	14	and	and	CC
19775	835	15	put	put	VBD
19775	835	16	into	into	IN
19775	835	17	a	a	DT
19775	835	18	stone	stone	NN
19775	835	19	jar	jar	NN
19775	835	20	.	.	.
19775	836	1	Cover	cover	NN
19775	836	2	with	with	IN
19775	836	3	scalded	scalded	JJ
19775	836	4	vinegar	vinegar	NN
19775	836	5	and	and	CC
19775	836	6	let	let	VB
19775	836	7	them	-PRON-	PRP
19775	836	8	stand	stand	VB
19775	836	9	until	until	IN
19775	836	10	the	the	DT
19775	836	11	next	next	JJ
19775	836	12	day	day	NN
19775	836	13	,	,	,
19775	836	14	when	when	WRB
19775	836	15	the	the	DT
19775	836	16	vinegar	vinegar	NN
19775	836	17	must	must	MD
19775	836	18	be	be	VB
19775	836	19	reheated	reheat	VBN
19775	836	20	and	and	CC
19775	836	21	poured	pour	VBN
19775	836	22	over	over	IN
19775	836	23	them	-PRON-	PRP
19775	836	24	again	again	RB
19775	836	25	;	;	:
19775	836	26	repeat	repeat	VB
19775	836	27	this	this	DT
19775	836	28	until	until	IN
19775	836	29	the	the	DT
19775	836	30	fourth	fourth	JJ
19775	836	31	day	day	NN
19775	836	32	,	,	,
19775	836	33	then	then	RB
19775	836	34	weigh	weigh	VB
19775	836	35	the	the	DT
19775	836	36	melons	melon	NNS
19775	836	37	and	and	CC
19775	836	38	to	to	IN
19775	836	39	every	every	DT
19775	836	40	five	five	CD
19775	836	41	pounds	pound	NNS
19775	836	42	of	of	IN
19775	836	43	the	the	DT
19775	836	44	fruit	fruit	NN
19775	836	45	allow	allow	VBP
19775	836	46	three	three	CD
19775	836	47	pounds	pound	NNS
19775	836	48	of	of	IN
19775	836	49	sugar	sugar	NN
19775	836	50	and	and	CC
19775	836	51	one	one	CD
19775	836	52	quart	quart	NN
19775	836	53	of	of	IN
19775	836	54	vinegar	vinegar	NN
19775	836	55	with	with	IN
19775	836	56	spices	spice	NNS
19775	836	57	to	to	TO
19775	836	58	suit	suit	VB
19775	836	59	.	.	.
19775	837	1	Let	let	VB
19775	837	2	all	all	DT
19775	837	3	simmer	simmer	VB
19775	837	4	together	together	RB
19775	837	5	until	until	IN
19775	837	6	the	the	DT
19775	837	7	fruit	fruit	NN
19775	837	8	is	be	VBZ
19775	837	9	tender	tender	JJ
19775	837	10	.	.	.
19775	838	1	The	the	DT
19775	838	2	second	second	JJ
19775	838	3	day	day	NN
19775	838	4	pour	pour	VBP
19775	838	5	off	off	RP
19775	838	6	this	this	DT
19775	838	7	syrup	syrup	NN
19775	838	8	,	,	,
19775	838	9	and	and	CC
19775	838	10	boil	boil	VB
19775	838	11	down	down	RP
19775	838	12	until	until	IN
19775	838	13	it	-PRON-	PRP
19775	838	14	shall	shall	MD
19775	838	15	only	only	RB
19775	838	16	just	just	RB
19775	838	17	cover	cover	VB
19775	838	18	the	the	DT
19775	838	19	melons	melon	NNS
19775	838	20	.	.	.
19775	839	1	The	the	DT
19775	839	2	result	result	NN
19775	839	3	justifies	justify	VBZ
19775	839	4	the	the	DT
19775	839	5	pains	pain	NNS
19775	839	6	taken	take	VBN
19775	839	7	.	.	.
19775	840	1	MELON	MELON	NNP
19775	840	2	,	,	,
19775	840	3	WATER	WATER	NNP
19775	840	4	.	.	.
19775	841	1	The	the	DT
19775	841	2	following	follow	VBG
19775	841	3	is	be	VBZ
19775	841	4	said	say	VBN
19775	841	5	to	to	TO
19775	841	6	be	be	VB
19775	841	7	an	an	DT
19775	841	8	infallible	infallible	JJ
19775	841	9	sign	sign	NN
19775	841	10	of	of	IN
19775	841	11	a	a	DT
19775	841	12	ripe	ripe	JJ
19775	841	13	watermelon	watermelon	NN
19775	841	14	,	,	,
19775	841	15	it	-PRON-	PRP
19775	841	16	takes	take	VBZ
19775	841	17	close	close	JJ
19775	841	18	inspection	inspection	NN
19775	841	19	to	to	TO
19775	841	20	find	find	VB
19775	841	21	sometimes	sometimes	RB
19775	841	22	,	,	,
19775	841	23	but	but	CC
19775	841	24	the	the	DT
19775	841	25	sign	sign	NN
19775	841	26	is	be	VBZ
19775	841	27	there	there	RB
19775	841	28	if	if	IN
19775	841	29	the	the	DT
19775	841	30	condition	condition	NN
19775	841	31	for	for	IN
19775	841	32	it	-PRON-	PRP
19775	841	33	exists	exist	VBZ
19775	841	34	.	.	.
19775	842	1	When	when	WRB
19775	842	2	the	the	DT
19775	842	3	flesh	flesh	NN
19775	842	4	of	of	IN
19775	842	5	the	the	DT
19775	842	6	melon	melon	NN
19775	842	7	changes	change	VBZ
19775	842	8	color	color	NN
19775	842	9	and	and	CC
19775	842	10	its	-PRON-	PRP$
19775	842	11	seeds	seed	NNS
19775	842	12	begin	begin	VBP
19775	842	13	to	to	TO
19775	842	14	turn	turn	VB
19775	842	15	black	black	JJ
19775	842	16	a	a	DT
19775	842	17	small	small	JJ
19775	842	18	scale	scale	NN
19775	842	19	or	or	CC
19775	842	20	blister	blister	NN
19775	842	21	appears	appear	VBZ
19775	842	22	on	on	IN
19775	842	23	the	the	DT
19775	842	24	rind	rind	NN
19775	842	25	.	.	.
19775	843	1	They	-PRON-	PRP
19775	843	2	increase	increase	VBP
19775	843	3	in	in	IN
19775	843	4	number	number	NN
19775	843	5	and	and	CC
19775	843	6	size	size	NN
19775	843	7	as	as	IN
19775	843	8	the	the	DT
19775	843	9	melon	melon	NN
19775	843	10	ripens	ripen	VBZ
19775	843	11	,	,	,
19775	843	12	until	until	IN
19775	843	13	a	a	DT
19775	843	14	ripe	ripe	JJ
19775	843	15	one	one	NN
19775	843	16	shows	show	VBZ
19775	843	17	them	-PRON-	PRP
19775	843	18	thickly	thickly	RB
19775	843	19	strewn	strew	VBD
19775	843	20	over	over	IN
19775	843	21	the	the	DT
19775	843	22	surface	surface	NN
19775	843	23	.	.	.
19775	844	1	A	a	DT
19775	844	2	small	small	JJ
19775	844	3	crop	crop	NN
19775	844	4	of	of	IN
19775	844	5	blisters	blister	NNS
19775	844	6	indicates	indicate	VBZ
19775	844	7	unripe	unripe	JJ
19775	844	8	fruit	fruit	NN
19775	844	9	.	.	.
19775	845	1	A	a	DT
19775	845	2	melon	melon	NN
19775	845	3	must	must	MD
19775	845	4	be	be	VB
19775	845	5	served	serve	VBN
19775	845	6	ice	ice	NN
19775	845	7	cold	cold	JJ
19775	845	8	.	.	.
19775	846	1	Cut	cut	VB
19775	846	2	it	-PRON-	PRP
19775	846	3	through	through	IN
19775	846	4	the	the	DT
19775	846	5	middle	middle	NN
19775	846	6	,	,	,
19775	846	7	scoop	scoop	VB
19775	846	8	out	out	RP
19775	846	9	the	the	DT
19775	846	10	flesh	flesh	NN
19775	846	11	with	with	IN
19775	846	12	a	a	DT
19775	846	13	tablespoon	tablespoon	NN
19775	846	14	in	in	IN
19775	846	15	a	a	DT
19775	846	16	circle	circle	NN
19775	846	17	as	as	RB
19775	846	18	much	much	RB
19775	846	19	as	as	IN
19775	846	20	possible	possible	JJ
19775	846	21	that	that	IN
19775	846	22	the	the	DT
19775	846	23	pieces	piece	NNS
19775	846	24	may	may	MD
19775	846	25	be	be	VB
19775	846	26	conical	conical	JJ
19775	846	27	or	or	CC
19775	846	28	egg	egg	NN
19775	846	29	shaped	shape	VBN
19775	846	30	.	.	.
19775	847	1	Cover	cover	VB
19775	847	2	the	the	DT
19775	847	3	platter	platter	NN
19775	847	4	with	with	IN
19775	847	5	grape	grape	NN
19775	847	6	leaves	leave	NNS
19775	847	7	and	and	CC
19775	847	8	pile	pile	VBP
19775	847	9	the	the	DT
19775	847	10	fruit	fruit	NN
19775	847	11	upon	upon	IN
19775	847	12	them	-PRON-	PRP
19775	847	13	,	,	,
19775	847	14	allowing	allow	VBG
19775	847	15	the	the	DT
19775	847	16	tendrils	tendril	NNS
19775	847	17	of	of	IN
19775	847	18	the	the	DT
19775	847	19	grapes	grape	NNS
19775	847	20	to	to	TO
19775	847	21	wander	wander	VB
19775	847	22	in	in	IN
19775	847	23	and	and	CC
19775	847	24	out	out	RB
19775	847	25	among	among	IN
19775	847	26	the	the	DT
19775	847	27	melon	melon	NN
19775	847	28	cones	cone	NNS
19775	847	29	.	.	.
19775	848	1	WATERMELON	WATERMELON	NNP
19775	848	2	ICE	ICE	NNP
19775	848	3	.	.	.
19775	849	1	Cut	cut	VB
19775	849	2	a	a	DT
19775	849	3	watermelon	watermelon	NN
19775	849	4	in	in	IN
19775	849	5	halves	half	NNS
19775	849	6	,	,	,
19775	849	7	scoop	scoop	VB
19775	849	8	out	out	RP
19775	849	9	the	the	DT
19775	849	10	entire	entire	JJ
19775	849	11	center	center	NN
19775	849	12	,	,	,
19775	849	13	taking	take	VBG
19775	849	14	out	out	RP
19775	849	15	the	the	DT
19775	849	16	seeds	seed	NNS
19775	849	17	;	;	:
19775	849	18	chop	chop	NN
19775	849	19	in	in	IN
19775	849	20	tray	tray	NN
19775	849	21	;	;	:
19775	849	22	add	add	VB
19775	849	23	a	a	DT
19775	849	24	cup	cup	NN
19775	849	25	of	of	IN
19775	849	26	sugar	sugar	NN
19775	849	27	.	.	.
19775	850	1	Pack	pack	VB
19775	850	2	the	the	DT
19775	850	3	freezer	freezer	NN
19775	850	4	,	,	,
19775	850	5	turn	turn	VB
19775	850	6	a	a	DT
19775	850	7	few	few	JJ
19775	850	8	minutes	minute	NNS
19775	850	9	.	.	.
19775	851	1	It	-PRON-	PRP
19775	851	2	will	will	MD
19775	851	3	be	be	VB
19775	851	4	like	like	IN
19775	851	5	soft	soft	JJ
19775	851	6	snow	snow	NN
19775	851	7	and	and	CC
19775	851	8	delicious	delicious	NNP
19775	851	9	.	.	.
19775	852	1	WATERMELON	watermelon	JJ
19775	852	2	PICKLES	pickle	NNS
19775	852	3	.	.	.
19775	853	1	Eat	eat	VB
19775	853	2	the	the	DT
19775	853	3	flesh	flesh	NN
19775	853	4	and	and	CC
19775	853	5	save	save	VB
19775	853	6	the	the	DT
19775	853	7	rind	rind	NN
19775	853	8	.	.	.
19775	854	1	Cut	cut	VB
19775	854	2	the	the	DT
19775	854	3	rind	rind	NN
19775	854	4	into	into	IN
19775	854	5	finger	finger	NN
19775	854	6	lengths	length	NNS
19775	854	7	and	and	CC
19775	854	8	about	about	IN
19775	854	9	an	an	DT
19775	854	10	inch	inch	NN
19775	854	11	in	in	IN
19775	854	12	width	width	NN
19775	854	13	,	,	,
19775	854	14	pare	pare	NN
19775	854	15	and	and	CC
19775	854	16	cut	cut	VBD
19775	854	17	out	out	RP
19775	854	18	all	all	PDT
19775	854	19	the	the	DT
19775	854	20	red	red	JJ
19775	854	21	flesh	flesh	NN
19775	854	22	,	,	,
19775	854	23	throw	throw	VB
19775	854	24	into	into	IN
19775	854	25	a	a	DT
19775	854	26	strong	strong	JJ
19775	854	27	salt	salt	NN
19775	854	28	brine	brine	NN
19775	854	29	and	and	CC
19775	854	30	let	let	VB
19775	854	31	stand	stand	VB
19775	854	32	over	over	IN
19775	854	33	night	night	NN
19775	854	34	.	.	.
19775	855	1	In	in	IN
19775	855	2	the	the	DT
19775	855	3	morning	morning	NN
19775	855	4	drain	drain	NN
19775	855	5	,	,	,
19775	855	6	boil	boil	VBP
19775	855	7	in	in	IN
19775	855	8	water	water	NN
19775	855	9	until	until	IN
19775	855	10	the	the	DT
19775	855	11	pickles	pickle	NNS
19775	855	12	are	be	VBP
19775	855	13	clear	clear	JJ
19775	855	14	,	,	,
19775	855	15	drain	drain	VBP
19775	855	16	again	again	RB
19775	855	17	and	and	CC
19775	855	18	put	put	VBN
19775	855	19	into	into	IN
19775	855	20	a	a	DT
19775	855	21	stone	stone	NN
19775	855	22	jar	jar	NN
19775	855	23	.	.	.
19775	856	1	To	to	IN
19775	856	2	one	one	CD
19775	856	3	gallon	gallon	NN
19775	856	4	of	of	IN
19775	856	5	fruit	fruit	NN
19775	856	6	,	,	,
19775	856	7	allow	allow	VB
19775	856	8	one	one	CD
19775	856	9	quart	quart	NN
19775	856	10	of	of	IN
19775	856	11	sugar	sugar	NN
19775	856	12	and	and	CC
19775	856	13	one	one	CD
19775	856	14	pint	pint	NN
19775	856	15	of	of	IN
19775	856	16	vinegar	vinegar	NN
19775	856	17	.	.	.
19775	857	1	Do	do	VB
19775	857	2	up	up	RP
19775	857	3	cinnamon	cinnamon	NN
19775	857	4	and	and	CC
19775	857	5	cloves	clove	NNS
19775	857	6	in	in	IN
19775	857	7	little	little	JJ
19775	857	8	bags	bag	NNS
19775	857	9	,	,	,
19775	857	10	in	in	IN
19775	857	11	ratio	ratio	NN
19775	857	12	of	of	IN
19775	857	13	two	two	CD
19775	857	14	of	of	IN
19775	857	15	cinnamon	cinnamon	NN
19775	857	16	to	to	IN
19775	857	17	one	one	CD
19775	857	18	of	of	IN
19775	857	19	cloves	clove	NNS
19775	857	20	and	and	CC
19775	857	21	boil	boil	VB
19775	857	22	them	-PRON-	PRP
19775	857	23	in	in	IN
19775	857	24	the	the	DT
19775	857	25	syrup	syrup	NN
19775	857	26	.	.	.
19775	858	1	Pour	pour	VB
19775	858	2	the	the	DT
19775	858	3	boiling	boiling	NN
19775	858	4	syrup	syrup	NN
19775	858	5	over	over	IN
19775	858	6	the	the	DT
19775	858	7	pickles	pickle	NNS
19775	858	8	,	,	,
19775	858	9	tie	tie	VB
19775	858	10	up	up	RP
19775	858	11	close	close	RB
19775	858	12	and	and	CC
19775	858	13	in	in	IN
19775	858	14	a	a	DT
19775	858	15	few	few	JJ
19775	858	16	days	day	NNS
19775	858	17	they	-PRON-	PRP
19775	858	18	are	be	VBP
19775	858	19	ready	ready	JJ
19775	858	20	for	for	IN
19775	858	21	use	use	NN
19775	858	22	.	.	.
19775	859	1	MINT	MINT	NNP
19775	859	2	SAUCE	SAUCE	NNP
19775	859	3	.	.	.
19775	860	1	Four	four	CD
19775	860	2	dessert	dessert	NN
19775	860	3	spoons	spoon	NNS
19775	860	4	of	of	IN
19775	860	5	chopped	chopped	JJ
19775	860	6	mint	mint	NN
19775	860	7	,	,	,
19775	860	8	two	two	CD
19775	860	9	of	of	IN
19775	860	10	sugar	sugar	NN
19775	860	11	,	,	,
19775	860	12	one	one	CD
19775	860	13	quarter	quarter	NN
19775	860	14	pint	pint	NN
19775	860	15	of	of	IN
19775	860	16	vinegar	vinegar	NN
19775	860	17	.	.	.
19775	861	1	Stir	stir	VB
19775	861	2	all	all	DT
19775	861	3	together	together	RB
19775	861	4	;	;	:
19775	861	5	make	make	VB
19775	861	6	two	two	CD
19775	861	7	or	or	CC
19775	861	8	three	three	CD
19775	861	9	hours	hour	NNS
19775	861	10	before	before	IN
19775	861	11	needed	need	VBN
19775	861	12	.	.	.
19775	862	1	MINT	MINT	NNP
19775	862	2	VINEGAR	VINEGAR	NNP
19775	862	3	.	.	.
19775	863	1	Fill	fill	VB
19775	863	2	a	a	DT
19775	863	3	bottle	bottle	NN
19775	863	4	loosely	loosely	RB
19775	863	5	with	with	IN
19775	863	6	fresh	fresh	JJ
19775	863	7	,	,	,
19775	863	8	clean	clean	JJ
19775	863	9	mint	mint	NN
19775	863	10	,	,	,
19775	863	11	pour	pour	VBP
19775	863	12	over	over	IN
19775	863	13	good	good	JJ
19775	863	14	vinegar	vinegar	NN
19775	863	15	,	,	,
19775	863	16	cork	cork	NN
19775	863	17	tightly	tightly	RB
19775	863	18	and	and	CC
19775	863	19	let	let	VBD
19775	863	20	stand	stand	VB
19775	863	21	two	two	CD
19775	863	22	or	or	CC
19775	863	23	three	three	CD
19775	863	24	weeks	week	NNS
19775	863	25	.	.	.
19775	864	1	Then	then	RB
19775	864	2	pour	pour	VB
19775	864	3	off	off	RP
19775	864	4	and	and	CC
19775	864	5	keep	keep	VB
19775	864	6	well	well	RB
19775	864	7	corked	cork	VBN
19775	864	8	.	.	.
19775	865	1	Use	use	VB
19775	865	2	this	this	DT
19775	865	3	vinegar	vinegar	NN
19775	865	4	as	as	IN
19775	865	5	a	a	DT
19775	865	6	condiment	condiment	NN
19775	865	7	,	,	,
19775	865	8	or	or	CC
19775	865	9	put	put	VB
19775	865	10	a	a	DT
19775	865	11	small	small	JJ
19775	865	12	quantity	quantity	NN
19775	865	13	into	into	IN
19775	865	14	drawn	draw	VBN
19775	865	15	butter	butter	NN
19775	865	16	sauce	sauce	NN
19775	865	17	for	for	IN
19775	865	18	mutton	mutton	NN
19775	865	19	.	.	.
19775	866	1	MUSHROOMS	MUSHROOMS	NNP
19775	866	2	.	.	.
19775	867	1	[	[	-LRB-
19775	867	2	Illustration	illustration	NN
19775	867	3	]	]	-RRB-
19775	867	4	The	the	DT
19775	867	5	highest	high	JJS
19775	867	6	authorities	authority	NNS
19775	867	7	say	say	VBP
19775	867	8	an	an	DT
19775	867	9	edible	edible	JJ
19775	867	10	mushroom	mushroom	NN
19775	867	11	can	can	MD
19775	867	12	easily	easily	RB
19775	867	13	be	be	VB
19775	867	14	distinguished	distinguish	VBN
19775	867	15	from	from	IN
19775	867	16	a	a	DT
19775	867	17	poisonous	poisonous	JJ
19775	867	18	one	one	NN
19775	867	19	by	by	IN
19775	867	20	certain	certain	JJ
19775	867	21	characteristics;--a	characteristics;--a	JJ
19775	867	22	true	true	JJ
19775	867	23	mushroom	mushroom	NN
19775	867	24	grows	grow	VBZ
19775	867	25	only	only	RB
19775	867	26	in	in	IN
19775	867	27	pastures	pasture	NNS
19775	867	28	,	,	,
19775	867	29	never	never	RB
19775	867	30	in	in	IN
19775	867	31	wet	wet	JJ
19775	867	32	,	,	,
19775	867	33	boggy	boggy	NNP
19775	867	34	places	place	NNS
19775	867	35	,	,	,
19775	867	36	never	never	RB
19775	867	37	in	in	IN
19775	867	38	woods	wood	NNS
19775	867	39	,	,	,
19775	867	40	never	never	RB
19775	867	41	about	about	IN
19775	867	42	stumps	stump	NNS
19775	867	43	of	of	IN
19775	867	44	trees	tree	NNS
19775	867	45	,	,	,
19775	867	46	they	-PRON-	PRP
19775	867	47	are	be	VBP
19775	867	48	of	of	IN
19775	867	49	small	small	JJ
19775	867	50	size	size	NN
19775	867	51	,	,	,
19775	867	52	dry	dry	JJ
19775	867	53	,	,	,
19775	867	54	and	and	CC
19775	867	55	if	if	IN
19775	867	56	the	the	DT
19775	867	57	flesh	flesh	NN
19775	867	58	is	be	VBZ
19775	867	59	broken	break	VBN
19775	867	60	it	-PRON-	PRP
19775	867	61	remains	remain	VBZ
19775	867	62	white	white	JJ
19775	867	63	or	or	CC
19775	867	64	nearly	nearly	RB
19775	867	65	so	so	RB
19775	867	66	and	and	CC
19775	867	67	has	have	VBZ
19775	867	68	a	a	DT
19775	867	69	pleasant	pleasant	JJ
19775	867	70	odor	odor	NN
19775	867	71	.	.	.
19775	868	1	Most	Most	JJS
19775	868	2	poisonous	poisonous	JJ
19775	868	3	varieties	variety	NNS
19775	868	4	change	change	VBP
19775	868	5	to	to	IN
19775	868	6	yellow	yellow	JJ
19775	868	7	or	or	CC
19775	868	8	dark	dark	JJ
19775	868	9	brown	brown	NN
19775	868	10	and	and	CC
19775	868	11	have	have	VB
19775	868	12	a	a	DT
19775	868	13	disagreeable	disagreeable	JJ
19775	868	14	odor	odor	NN
19775	868	15	,	,	,
19775	868	16	though	though	IN
19775	868	17	there	there	EX
19775	868	18	is	be	VBZ
19775	868	19	a	a	DT
19775	868	20	white	white	JJ
19775	868	21	variety	variety	NN
19775	868	22	which	which	WDT
19775	868	23	grows	grow	VBZ
19775	868	24	in	in	IN
19775	868	25	woods	wood	NNS
19775	868	26	or	or	CC
19775	868	27	on	on	IN
19775	868	28	the	the	DT
19775	868	29	borders	border	NNS
19775	868	30	of	of	IN
19775	868	31	woods	wood	NNS
19775	868	32	,	,	,
19775	868	33	that	that	DT
19775	868	34	is	be	VBZ
19775	868	35	very	very	RB
19775	868	36	poisonous	poisonous	JJ
19775	868	37	.	.	.
19775	869	1	The	the	DT
19775	869	2	cap	cap	NN
19775	869	3	of	of	IN
19775	869	4	a	a	DT
19775	869	5	true	true	JJ
19775	869	6	mushroom	mushroom	NN
19775	869	7	has	have	VBZ
19775	869	8	a	a	DT
19775	869	9	frill	frill	NN
19775	869	10	,	,	,
19775	869	11	the	the	DT
19775	869	12	gills	gill	NNS
19775	869	13	are	be	VBP
19775	869	14	free	free	JJ
19775	869	15	from	from	IN
19775	869	16	the	the	DT
19775	869	17	stem	stem	NN
19775	869	18	,	,	,
19775	869	19	they	-PRON-	PRP
19775	869	20	never	never	RB
19775	869	21	grow	grow	VBP
19775	869	22	down	down	RP
19775	869	23	against	against	IN
19775	869	24	it	-PRON-	PRP
19775	869	25	,	,	,
19775	869	26	but	but	CC
19775	869	27	usually	usually	RB
19775	869	28	there	there	EX
19775	869	29	is	be	VBZ
19775	869	30	a	a	DT
19775	869	31	small	small	JJ
19775	869	32	channel	channel	NN
19775	869	33	all	all	RB
19775	869	34	around	around	IN
19775	869	35	the	the	DT
19775	869	36	top	top	NN
19775	869	37	of	of	IN
19775	869	38	the	the	DT
19775	869	39	stem	stem	NN
19775	869	40	,	,	,
19775	869	41	the	the	DT
19775	869	42	spores	spore	NNS
19775	869	43	are	be	VBP
19775	869	44	brown	brown	JJ
19775	869	45	-	-	HYPH
19775	869	46	black	black	JJ
19775	869	47	,	,	,
19775	869	48	or	or	CC
19775	869	49	deep	deep	JJ
19775	869	50	purple	purple	JJ
19775	869	51	black	black	NN
19775	869	52	and	and	CC
19775	869	53	the	the	DT
19775	869	54	stem	stem	NN
19775	869	55	is	be	VBZ
19775	869	56	solid	solid	JJ
19775	869	57	or	or	CC
19775	869	58	slightly	slightly	RB
19775	869	59	pithy	pithy	JJ
19775	869	60	.	.	.
19775	870	1	It	-PRON-	PRP
19775	870	2	is	be	VBZ
19775	870	3	said	say	VBN
19775	870	4	if	if	IN
19775	870	5	salt	salt	NN
19775	870	6	is	be	VBZ
19775	870	7	sprinkled	sprinkle	VBN
19775	870	8	on	on	IN
19775	870	9	the	the	DT
19775	870	10	gills	gill	NNS
19775	870	11	and	and	CC
19775	870	12	they	-PRON-	PRP
19775	870	13	become	become	VBP
19775	870	14	yellow	yellow	JJ
19775	870	15	the	the	DT
19775	870	16	mushroom	mushroom	NN
19775	870	17	is	be	VBZ
19775	870	18	poisonous	poisonous	JJ
19775	870	19	,	,	,
19775	870	20	if	if	IN
19775	870	21	black	black	JJ
19775	870	22	,	,	,
19775	870	23	they	-PRON-	PRP
19775	870	24	are	be	VBP
19775	870	25	wholesome	wholesome	JJ
19775	870	26	.	.	.
19775	871	1	Sweet	sweet	JJ
19775	871	2	oil	oil	NN
19775	871	3	is	be	VBZ
19775	871	4	its	-PRON-	PRP$
19775	871	5	antidote	antidote	NN
19775	871	6	.	.	.
19775	872	1	BAKED	BAKED	NNP
19775	872	2	MUSHROOMS	MUSHROOMS	NNP
19775	872	3	.	.	.
19775	873	1	Hold	hold	VB
19775	873	2	the	the	DT
19775	873	3	mushrooms	mushroom	NNS
19775	873	4	by	by	IN
19775	873	5	the	the	DT
19775	873	6	stems	stem	NNS
19775	873	7	,	,	,
19775	873	8	dip	dip	VB
19775	873	9	them	-PRON-	PRP
19775	873	10	in	in	IN
19775	873	11	boiling	boil	VBG
19775	873	12	hot	hot	JJ
19775	873	13	water	water	NN
19775	873	14	a	a	DT
19775	873	15	moment	moment	NN
19775	873	16	to	to	TO
19775	873	17	help	help	VB
19775	873	18	loosen	loosen	VB
19775	873	19	the	the	DT
19775	873	20	skin	skin	NN
19775	873	21	,	,	,
19775	873	22	cut	cut	VBD
19775	873	23	off	off	RP
19775	873	24	their	-PRON-	PRP$
19775	873	25	stems	stem	NNS
19775	873	26	.	.	.
19775	874	1	Boil	boil	VB
19775	874	2	the	the	DT
19775	874	3	parings	paring	NNS
19775	874	4	and	and	CC
19775	874	5	stems	stem	NNS
19775	874	6	and	and	CC
19775	874	7	strain	strain	VB
19775	874	8	.	.	.
19775	875	1	Pour	pour	VB
19775	875	2	this	this	DT
19775	875	3	water	water	NN
19775	875	4	over	over	IN
19775	875	5	the	the	DT
19775	875	6	mushrooms	mushroom	NNS
19775	875	7	chopped	chop	VBN
19775	875	8	fine	fine	RB
19775	875	9	,	,	,
19775	875	10	add	add	VB
19775	875	11	parsley	parsley	NN
19775	875	12	and	and	CC
19775	875	13	stew	stew	NN
19775	875	14	about	about	RB
19775	875	15	forty	forty	CD
19775	875	16	minutes	minute	NNS
19775	875	17	.	.	.
19775	876	1	Then	then	RB
19775	876	2	add	add	VB
19775	876	3	six	six	CD
19775	876	4	eggs	egg	NNS
19775	876	5	well	well	RB
19775	876	6	beaten	beat	VBN
19775	876	7	.	.	.
19775	877	1	Pour	pour	VB
19775	877	2	this	this	DT
19775	877	3	mixture	mixture	NN
19775	877	4	into	into	IN
19775	877	5	buttered	butter	VBN
19775	877	6	cups	cup	NNS
19775	877	7	and	and	CC
19775	877	8	bake	bake	VB
19775	877	9	quickly	quickly	RB
19775	877	10	.	.	.
19775	878	1	Serve	serve	VB
19775	878	2	with	with	IN
19775	878	3	cream	cream	NN
19775	878	4	sauce	sauce	NN
19775	878	5	.	.	.
19775	879	1	MUSHROOM	MUSHROOM	NNP
19775	879	2	CATSUP	CATSUP	NNP
19775	879	3	.	.	.
19775	880	1	Boil	Boil	NNP
19775	880	2	one	one	CD
19775	880	3	peck	peck	NN
19775	880	4	of	of	IN
19775	880	5	mushrooms	mushroom	NNS
19775	880	6	fifteen	fifteen	CD
19775	880	7	minutes	minute	NNS
19775	880	8	in	in	IN
19775	880	9	half	half	PDT
19775	880	10	a	a	DT
19775	880	11	pint	pint	NN
19775	880	12	of	of	IN
19775	880	13	water	water	NN
19775	880	14	,	,	,
19775	880	15	strain	strain	VB
19775	880	16	,	,	,
19775	880	17	or	or	CC
19775	880	18	not	not	RB
19775	880	19	,	,	,
19775	880	20	through	through	IN
19775	880	21	a	a	DT
19775	880	22	sieve	sieve	NN
19775	880	23	to	to	TO
19775	880	24	get	get	VB
19775	880	25	all	all	PDT
19775	880	26	the	the	DT
19775	880	27	pulp	pulp	NN
19775	880	28	;	;	:
19775	880	29	add	add	VB
19775	880	30	a	a	DT
19775	880	31	pint	pint	NN
19775	880	32	of	of	IN
19775	880	33	vinegar	vinegar	NN
19775	880	34	to	to	IN
19775	880	35	the	the	DT
19775	880	36	juice	juice	NN
19775	880	37	,	,	,
19775	880	38	two	two	CD
19775	880	39	tablespoonfuls	tablespoonful	NNS
19775	880	40	of	of	IN
19775	880	41	salt	salt	NN
19775	880	42	,	,	,
19775	880	43	one	one	CD
19775	880	44	half	half	NN
19775	880	45	a	a	DT
19775	880	46	teaspoonful	teaspoonful	NN
19775	880	47	of	of	IN
19775	880	48	cayenne	cayenne	NN
19775	880	49	pepper	pepper	NN
19775	880	50	,	,	,
19775	880	51	two	two	CD
19775	880	52	tablespoonfuls	tablespoonful	NNS
19775	880	53	of	of	IN
19775	880	54	mustard	mustard	NN
19775	880	55	,	,	,
19775	880	56	one	one	CD
19775	880	57	of	of	IN
19775	880	58	cinnamon	cinnamon	NN
19775	880	59	and	and	CC
19775	880	60	one	one	CD
19775	880	61	of	of	IN
19775	880	62	cloves	clove	NNS
19775	880	63	.	.	.
19775	881	1	Let	let	VB
19775	881	2	the	the	DT
19775	881	3	mixture	mixture	NN
19775	881	4	boil	boil	VB
19775	881	5	twenty	twenty	CD
19775	881	6	minutes	minute	NNS
19775	881	7	;	;	:
19775	881	8	bottle	bottle	VB
19775	881	9	and	and	CC
19775	881	10	seal	seal	VB
19775	881	11	tightly	tightly	RB
19775	881	12	.	.	.
19775	882	1	FRIED	FRIED	NNP
19775	882	2	MUSHROOMS	MUSHROOMS	NNP
19775	882	3	.	.	.
19775	883	1	Pare	pare	VB
19775	883	2	the	the	DT
19775	883	3	mushrooms	mushroom	NNS
19775	883	4	,	,	,
19775	883	5	cut	cut	VBD
19775	883	6	off	off	RP
19775	883	7	their	-PRON-	PRP$
19775	883	8	stems	stem	NNS
19775	883	9	,	,	,
19775	883	10	lay	lie	VBD
19775	883	11	them	-PRON-	PRP
19775	883	12	on	on	IN
19775	883	13	their	-PRON-	PRP$
19775	883	14	heads	head	NNS
19775	883	15	in	in	IN
19775	883	16	a	a	DT
19775	883	17	frying	frying	JJ
19775	883	18	pan	pan	NN
19775	883	19	in	in	IN
19775	883	20	which	which	WDT
19775	883	21	a	a	DT
19775	883	22	tablespoonful	tablespoonful	NN
19775	883	23	of	of	IN
19775	883	24	butter	butter	NN
19775	883	25	has	have	VBZ
19775	883	26	been	be	VBN
19775	883	27	melted	melt	VBN
19775	883	28	,	,	,
19775	883	29	put	put	VB
19775	883	30	a	a	DT
19775	883	31	bit	bit	NN
19775	883	32	of	of	IN
19775	883	33	butter	butter	NN
19775	883	34	into	into	IN
19775	883	35	each	each	DT
19775	883	36	cap	cap	NN
19775	883	37	,	,	,
19775	883	38	let	let	VB
19775	883	39	them	-PRON-	PRP
19775	883	40	cook	cook	VB
19775	883	41	in	in	IN
19775	883	42	their	-PRON-	PRP$
19775	883	43	own	own	JJ
19775	883	44	liquor	liquor	NN
19775	883	45	and	and	CC
19775	883	46	the	the	DT
19775	883	47	butter	butter	NN
19775	883	48	until	until	IN
19775	883	49	thoroughly	thoroughly	RB
19775	883	50	done	do	VBN
19775	883	51	.	.	.
19775	884	1	Season	season	NN
19775	884	2	with	with	IN
19775	884	3	salt	salt	NN
19775	884	4	and	and	CC
19775	884	5	butter	butter	NN
19775	884	6	and	and	CC
19775	884	7	serve	serve	VB
19775	884	8	hot	hot	JJ
19775	884	9	.	.	.
19775	885	1	MUSHROOMS	MUSHROOMS	NNP
19775	885	2	WITH	with	IN
19775	885	3	MACARONI	MACARONI	NNP
19775	885	4	.	.	.
19775	886	1	Boil	boil	VB
19775	886	2	half	half	PDT
19775	886	3	a	a	DT
19775	886	4	pound	pound	NN
19775	886	5	of	of	IN
19775	886	6	macaroni	macaroni	NNP
19775	886	7	.	.	.
19775	887	1	Put	put	VB
19775	887	2	a	a	DT
19775	887	3	pint	pint	NN
19775	887	4	of	of	IN
19775	887	5	water	water	NN
19775	887	6	,	,	,
19775	887	7	one	one	CD
19775	887	8	small	small	JJ
19775	887	9	onion	onion	NN
19775	887	10	,	,	,
19775	887	11	a	a	DT
19775	887	12	sprig	sprig	NN
19775	887	13	of	of	IN
19775	887	14	parsley	parsley	NNP
19775	887	15	,	,	,
19775	887	16	the	the	DT
19775	887	17	juice	juice	NN
19775	887	18	of	of	IN
19775	887	19	half	half	PDT
19775	887	20	a	a	DT
19775	887	21	lemon	lemon	NN
19775	887	22	,	,	,
19775	887	23	a	a	DT
19775	887	24	teaspoonful	teaspoonful	NN
19775	887	25	of	of	IN
19775	887	26	salt	salt	NN
19775	887	27	and	and	CC
19775	887	28	a	a	DT
19775	887	29	quarter	quarter	NN
19775	887	30	as	as	IN
19775	887	31	much	much	JJ
19775	887	32	pepper	pepper	NN
19775	887	33	into	into	IN
19775	887	34	a	a	DT
19775	887	35	saucepan	saucepan	NN
19775	887	36	.	.	.
19775	888	1	When	when	WRB
19775	888	2	boiling	boil	VBG
19775	888	3	add	add	VB
19775	888	4	a	a	DT
19775	888	5	quart	quart	NN
19775	888	6	of	of	IN
19775	888	7	mushrooms	mushroom	NNS
19775	888	8	and	and	CC
19775	888	9	cook	cook	VB
19775	888	10	five	five	CD
19775	888	11	minutes	minute	NNS
19775	888	12	.	.	.
19775	889	1	Beat	beat	VB
19775	889	2	three	three	CD
19775	889	3	eggs	egg	NNS
19775	889	4	,	,	,
19775	889	5	stir	stir	VB
19775	889	6	in	in	RP
19775	889	7	and	and	CC
19775	889	8	take	take	VB
19775	889	9	from	from	IN
19775	889	10	the	the	DT
19775	889	11	fire	fire	NN
19775	889	12	.	.	.
19775	890	1	Drain	drain	VB
19775	890	2	the	the	DT
19775	890	3	macaroni	macaroni	NN
19775	890	4	,	,	,
19775	890	5	put	put	VB
19775	890	6	a	a	DT
19775	890	7	layer	layer	NN
19775	890	8	in	in	IN
19775	890	9	the	the	DT
19775	890	10	bottom	bottom	NN
19775	890	11	of	of	IN
19775	890	12	a	a	DT
19775	890	13	baking	baking	NN
19775	890	14	dish	dish	NN
19775	890	15	,	,	,
19775	890	16	then	then	RB
19775	890	17	a	a	DT
19775	890	18	layer	layer	NN
19775	890	19	of	of	IN
19775	890	20	the	the	DT
19775	890	21	mushroom	mushroom	NN
19775	890	22	mixture	mixture	NN
19775	890	23	,	,	,
19775	890	24	and	and	CC
19775	890	25	thus	thus	RB
19775	890	26	alternately	alternately	RB
19775	890	27	until	until	IN
19775	890	28	the	the	DT
19775	890	29	dish	dish	NN
19775	890	30	is	be	VBZ
19775	890	31	full	full	JJ
19775	890	32	.	.	.
19775	891	1	Have	have	VBP
19775	891	2	mushrooms	mushroom	NNS
19775	891	3	on	on	IN
19775	891	4	top	top	NN
19775	891	5	,	,	,
19775	891	6	and	and	CC
19775	891	7	set	set	VBN
19775	891	8	in	in	IN
19775	891	9	a	a	DT
19775	891	10	hot	hot	JJ
19775	891	11	oven	oven	NN
19775	891	12	for	for	IN
19775	891	13	five	five	CD
19775	891	14	minutes	minute	NNS
19775	891	15	.	.	.
19775	892	1	MRS	MRS	NNP
19775	892	2	.	.	.
19775	892	3	ELIZA	ELIZA	NNP
19775	892	4	PARKER	PARKER	NNP
19775	892	5	.	.	.
19775	893	1	MARROW	MARROW	JJR
19775	893	2	WITH	with	IN
19775	893	3	MUSHROOMS	mushroom	NNS
19775	893	4	.	.	.
19775	894	1	Procure	procure	VB
19775	894	2	a	a	DT
19775	894	3	shinbone	shinbone	NN
19775	894	4	and	and	CC
19775	894	5	have	have	VB
19775	894	6	the	the	DT
19775	894	7	butcher	butcher	NN
19775	894	8	split	split	VB
19775	894	9	it	-PRON-	PRP
19775	894	10	;	;	:
19775	894	11	remove	remove	VB
19775	894	12	the	the	DT
19775	894	13	marrow	marrow	NN
19775	894	14	and	and	CC
19775	894	15	cut	cut	VBD
19775	894	16	it	-PRON-	PRP
19775	894	17	into	into	IN
19775	894	18	inch	inch	NN
19775	894	19	-	-	HYPH
19775	894	20	thick	thick	JJ
19775	894	21	slices	slice	NNS
19775	894	22	;	;	:
19775	894	23	then	then	RB
19775	894	24	boil	boil	VB
19775	894	25	it	-PRON-	PRP
19775	894	26	one	one	CD
19775	894	27	and	and	CC
19775	894	28	one	one	CD
19775	894	29	-	-	HYPH
19775	894	30	half	half	NN
19775	894	31	minutes	minute	NNS
19775	894	32	in	in	IN
19775	894	33	a	a	DT
19775	894	34	quart	quart	NN
19775	894	35	of	of	IN
19775	894	36	salted	salt	VBN
19775	894	37	water	water	NN
19775	894	38	,	,	,
19775	894	39	using	use	VBG
19775	894	40	a	a	DT
19775	894	41	teaspoonful	teaspoonful	NN
19775	894	42	of	of	IN
19775	894	43	salt	salt	NN
19775	894	44	.	.	.
19775	895	1	Into	into	IN
19775	895	2	a	a	DT
19775	895	3	frying	frying	JJ
19775	895	4	-	-	HYPH
19775	895	5	pan	pan	NN
19775	895	6	put	put	VB
19775	895	7	a	a	DT
19775	895	8	tablespoonful	tablespoonful	NN
19775	895	9	of	of	IN
19775	895	10	butter	butter	NN
19775	895	11	;	;	:
19775	895	12	when	when	WRB
19775	895	13	hot	hot	JJ
19775	895	14	add	add	VBP
19775	895	15	five	five	CD
19775	895	16	tablespoonfuls	tablespoonful	NNS
19775	895	17	of	of	IN
19775	895	18	chopped	chop	VBN
19775	895	19	mushrooms	mushroom	NNS
19775	895	20	and	and	CC
19775	895	21	toss	toss	VB
19775	895	22	for	for	IN
19775	895	23	five	five	CD
19775	895	24	minutes	minute	NNS
19775	895	25	,	,	,
19775	895	26	sprinkling	sprinkle	VBG
19775	895	27	them	-PRON-	PRP
19775	895	28	with	with	IN
19775	895	29	three	three	CD
19775	895	30	shakes	shake	NNS
19775	895	31	of	of	IN
19775	895	32	salt	salt	NN
19775	895	33	and	and	CC
19775	895	34	a	a	DT
19775	895	35	speck	speck	NN
19775	895	36	of	of	IN
19775	895	37	cayenne	cayenne	NN
19775	895	38	.	.	.
19775	896	1	Drain	drain	VB
19775	896	2	the	the	DT
19775	896	3	marrow	marrow	NN
19775	896	4	;	;	:
19775	896	5	squeeze	squeeze	VB
19775	896	6	over	over	IN
19775	896	7	it	-PRON-	PRP
19775	896	8	ten	ten	CD
19775	896	9	drops	drop	NNS
19775	896	10	of	of	IN
19775	896	11	lemon	lemon	NN
19775	896	12	juice	juice	NN
19775	896	13	;	;	:
19775	896	14	then	then	RB
19775	896	15	mix	mix	VB
19775	896	16	with	with	IN
19775	896	17	it	-PRON-	PRP
19775	896	18	the	the	DT
19775	896	19	mushrooms	mushroom	NNS
19775	896	20	;	;	:
19775	896	21	spread	spread	VBN
19775	896	22	on	on	IN
19775	896	23	slices	slice	NNS
19775	896	24	of	of	IN
19775	896	25	hot	hot	JJ
19775	896	26	,	,	,
19775	896	27	crisp	crisp	JJ
19775	896	28	toast	toast	NN
19775	896	29	and	and	CC
19775	896	30	serve	serve	VB
19775	896	31	immediately	immediately	RB
19775	896	32	.	.	.
19775	897	1	CHICAGO	CHICAGO	NNP
19775	897	2	RECORD	RECORD	NNP
19775	897	3	.	.	.
19775	898	1	MUSHROOM	MUSHROOM	NNP
19775	898	2	OMELET	OMELET	NNP
19775	898	3	.	.	.
19775	899	1	Cook	cook	VB
19775	899	2	a	a	DT
19775	899	3	dozen	dozen	NN
19775	899	4	small	small	JJ
19775	899	5	,	,	,
19775	899	6	even	even	RB
19775	899	7	sized	sized	JJ
19775	899	8	mushrooms	mushroom	NNS
19775	899	9	in	in	IN
19775	899	10	a	a	DT
19775	899	11	saucepan	saucepan	NN
19775	899	12	with	with	IN
19775	899	13	half	half	PDT
19775	899	14	an	an	DT
19775	899	15	ounce	ounce	NN
19775	899	16	of	of	IN
19775	899	17	butter	butter	NN
19775	899	18	and	and	CC
19775	899	19	half	half	PDT
19775	899	20	a	a	DT
19775	899	21	saltspoonful	saltspoonful	NN
19775	899	22	of	of	IN
19775	899	23	salt	salt	NN
19775	899	24	sprinkled	sprinkle	VBN
19775	899	25	over	over	IN
19775	899	26	them	-PRON-	PRP
19775	899	27	.	.	.
19775	900	1	Make	make	VB
19775	900	2	ready	ready	JJ
19775	900	3	a	a	DT
19775	900	4	plain	plain	JJ
19775	900	5	omelet	omelet	NN
19775	900	6	,	,	,
19775	900	7	as	as	IN
19775	900	8	it	-PRON-	PRP
19775	900	9	cooks	cook	VBZ
19775	900	10	at	at	IN
19775	900	11	the	the	DT
19775	900	12	edges	edge	NNS
19775	900	13	place	place	VB
19775	900	14	the	the	DT
19775	900	15	mushrooms	mushroom	NNS
19775	900	16	over	over	IN
19775	900	17	one	one	CD
19775	900	18	half	half	NN
19775	900	19	of	of	IN
19775	900	20	it	-PRON-	PRP
19775	900	21	,	,	,
19775	900	22	fold	fold	VB
19775	900	23	over	over	RP
19775	900	24	the	the	DT
19775	900	25	other	other	JJ
19775	900	26	half	half	NN
19775	900	27	,	,	,
19775	900	28	slip	slip	RB
19775	900	29	from	from	IN
19775	900	30	the	the	DT
19775	900	31	pan	pan	NN
19775	900	32	on	on	IN
19775	900	33	to	to	IN
19775	900	34	a	a	DT
19775	900	35	hot	hot	JJ
19775	900	36	dish	dish	NN
19775	900	37	and	and	CC
19775	900	38	serve	serve	VB
19775	900	39	immediately	immediately	RB
19775	900	40	.	.	.
19775	901	1	MUSHROOMS	mushroom	NNS
19775	901	2	ON	on	IN
19775	901	3	TOAST	toast	NN
19775	901	4	.	.	.
19775	902	1	Prepare	prepare	VB
19775	902	2	enough	enough	JJ
19775	902	3	mushrooms	mushroom	NNS
19775	902	4	to	to	TO
19775	902	5	measure	measure	VB
19775	902	6	one	one	CD
19775	902	7	half	half	JJ
19775	902	8	-	-	HYPH
19775	902	9	pint	pint	NN
19775	902	10	when	when	WRB
19775	902	11	chopped	chop	VBN
19775	902	12	,	,	,
19775	902	13	and	and	CC
19775	902	14	enough	enough	JJ
19775	902	15	of	of	IN
19775	902	16	raw	raw	JJ
19775	902	17	ham	ham	NN
19775	902	18	to	to	TO
19775	902	19	fill	fill	VB
19775	902	20	a	a	DT
19775	902	21	tablespoon	tablespoon	NN
19775	902	22	heaping	heap	VBG
19775	902	23	full	full	JJ
19775	902	24	.	.	.
19775	903	1	Mix	mix	VB
19775	903	2	these	these	DT
19775	903	3	and	and	CC
19775	903	4	add	add	VB
19775	903	5	a	a	DT
19775	903	6	teaspoonful	teaspoonful	NN
19775	903	7	of	of	IN
19775	903	8	parsley	parsley	NN
19775	903	9	,	,	,
19775	903	10	a	a	DT
19775	903	11	trifle	trifle	NN
19775	903	12	of	of	IN
19775	903	13	chopped	chop	VBN
19775	903	14	onion	onion	NN
19775	903	15	if	if	IN
19775	903	16	liked	like	VBN
19775	903	17	,	,	,
19775	903	18	a	a	DT
19775	903	19	teaspoonful	teaspoonful	NN
19775	903	20	of	of	IN
19775	903	21	lemon	lemon	NN
19775	903	22	juice	juice	NN
19775	903	23	,	,	,
19775	903	24	pepper	pepper	NN
19775	903	25	and	and	CC
19775	903	26	salt	salt	NN
19775	903	27	.	.	.
19775	904	1	Fry	fry	CD
19775	904	2	in	in	IN
19775	904	3	two	two	CD
19775	904	4	tablespoonfuls	tablespoonful	NNS
19775	904	5	of	of	IN
19775	904	6	butter	butter	NN
19775	904	7	,	,	,
19775	904	8	add	add	VB
19775	904	9	a	a	DT
19775	904	10	half	half	JJ
19775	904	11	-	-	HYPH
19775	904	12	cupful	cupful	JJ
19775	904	13	of	of	IN
19775	904	14	milk	milk	NN
19775	904	15	or	or	CC
19775	904	16	cream	cream	NN
19775	904	17	,	,	,
19775	904	18	boil	boil	VB
19775	904	19	up	up	RP
19775	904	20	again	again	RB
19775	904	21	,	,	,
19775	904	22	and	and	CC
19775	904	23	add	add	VB
19775	904	24	an	an	DT
19775	904	25	egg	egg	NN
19775	904	26	thoroughly	thoroughly	RB
19775	904	27	beaten	beat	VBN
19775	904	28	.	.	.
19775	905	1	Serve	serve	VB
19775	905	2	on	on	IN
19775	905	3	small	small	JJ
19775	905	4	squares	square	NNS
19775	905	5	of	of	IN
19775	905	6	toast	toast	NN
19775	905	7	.	.	.
19775	906	1	This	this	DT
19775	906	2	with	with	IN
19775	906	3	the	the	DT
19775	906	4	addition	addition	NN
19775	906	5	of	of	IN
19775	906	6	bread	bread	NN
19775	906	7	crumbs	crumb	NNS
19775	906	8	before	before	IN
19775	906	9	the	the	DT
19775	906	10	milk	milk	NN
19775	906	11	is	be	VBZ
19775	906	12	added	add	VBN
19775	906	13	and	and	CC
19775	906	14	with	with	IN
19775	906	15	the	the	DT
19775	906	16	use	use	NN
19775	906	17	of	of	IN
19775	906	18	some	some	DT
19775	906	19	of	of	IN
19775	906	20	the	the	DT
19775	906	21	relishing	relish	VBG
19775	906	22	herbs	herb	NNS
19775	906	23	makes	make	VBZ
19775	906	24	an	an	DT
19775	906	25	excellent	excellent	JJ
19775	906	26	stuffing	stuffing	NN
19775	906	27	.	.	.
19775	907	1	MUSHROOM	MUSHROOM	NNP
19775	907	2	SOUP	SOUP	NNP
19775	907	3	.	.	.
19775	908	1	Get	get	VB
19775	908	2	your	-PRON-	PRP$
19775	908	3	butcher	butcher	NN
19775	908	4	to	to	TO
19775	908	5	crack	crack	VB
19775	908	6	for	for	IN
19775	908	7	you	-PRON-	PRP
19775	908	8	a	a	DT
19775	908	9	shank	shank	NN
19775	908	10	of	of	IN
19775	908	11	beef	beef	NN
19775	908	12	.	.	.
19775	909	1	Put	put	VB
19775	909	2	over	over	RP
19775	909	3	it	-PRON-	PRP
19775	909	4	four	four	CD
19775	909	5	quarts	quart	NNS
19775	909	6	of	of	IN
19775	909	7	water	water	NN
19775	909	8	.	.	.
19775	910	1	Let	let	VB
19775	910	2	it	-PRON-	PRP
19775	910	3	boil	boil	VB
19775	910	4	hard	hard	JJ
19775	910	5	for	for	IN
19775	910	6	a	a	DT
19775	910	7	few	few	JJ
19775	910	8	moments	moment	NNS
19775	910	9	until	until	IN
19775	910	10	all	all	PDT
19775	910	11	the	the	DT
19775	910	12	scum	scum	NN
19775	910	13	has	have	VBZ
19775	910	14	risen	rise	VBN
19775	910	15	and	and	CC
19775	910	16	has	have	VBZ
19775	910	17	been	be	VBN
19775	910	18	removed	remove	VBN
19775	910	19	.	.	.
19775	911	1	Set	Set	VBD
19775	911	2	it	-PRON-	PRP
19775	911	3	back	back	RB
19775	911	4	on	on	IN
19775	911	5	the	the	DT
19775	911	6	stove	stove	NN
19775	911	7	now	now	RB
19775	911	8	to	to	IN
19775	911	9	simmer	simmer	NN
19775	911	10	five	five	CD
19775	911	11	hours	hour	NNS
19775	911	12	.	.	.
19775	912	1	At	at	IN
19775	912	2	the	the	DT
19775	912	3	end	end	NN
19775	912	4	of	of	IN
19775	912	5	the	the	DT
19775	912	6	fourth	fourth	JJ
19775	912	7	hour	hour	NN
19775	912	8	add	add	VB
19775	912	9	one	one	CD
19775	912	10	carrot	carrot	NN
19775	912	11	,	,	,
19775	912	12	one	one	CD
19775	912	13	turnip	turnip	NN
19775	912	14	,	,	,
19775	912	15	one	one	CD
19775	912	16	small	small	JJ
19775	912	17	onion	onion	NN
19775	912	18	,	,	,
19775	912	19	one	one	CD
19775	912	20	bunch	bunch	NN
19775	912	21	of	of	IN
19775	912	22	parsley	parsley	NN
19775	912	23	,	,	,
19775	912	24	two	two	CD
19775	912	25	stalks	stalk	NNS
19775	912	26	of	of	IN
19775	912	27	celery	celery	NN
19775	912	28	,	,	,
19775	912	29	twelve	twelve	CD
19775	912	30	cloves	clove	NNS
19775	912	31	and	and	CC
19775	912	32	two	two	CD
19775	912	33	bay	bay	NN
19775	912	34	leaves	leave	NNS
19775	912	35	.	.	.
19775	913	1	Let	let	VB
19775	913	2	all	all	PDT
19775	913	3	these	these	DT
19775	913	4	boil	boil	VB
19775	913	5	together	together	RB
19775	913	6	one	one	CD
19775	913	7	hour	hour	NN
19775	913	8	,	,	,
19775	913	9	then	then	RB
19775	913	10	strain	strain	VB
19775	913	11	and	and	CC
19775	913	12	set	set	VB
19775	913	13	away	away	RB
19775	913	14	until	until	IN
19775	913	15	the	the	DT
19775	913	16	next	next	JJ
19775	913	17	day	day	NN
19775	913	18	,	,	,
19775	913	19	when	when	WRB
19775	913	20	all	all	PDT
19775	913	21	the	the	DT
19775	913	22	grease	grease	NN
19775	913	23	must	must	MD
19775	913	24	be	be	VB
19775	913	25	skimmed	skim	VBN
19775	913	26	off	off	RP
19775	913	27	.	.	.
19775	914	1	To	to	IN
19775	914	2	every	every	DT
19775	914	3	quart	quart	NN
19775	914	4	of	of	IN
19775	914	5	the	the	DT
19775	914	6	stock	stock	NN
19775	914	7	add	add	VBP
19775	914	8	a	a	DT
19775	914	9	quart	quart	NN
19775	914	10	of	of	IN
19775	914	11	milk	milk	NN
19775	914	12	thickened	thicken	VBN
19775	914	13	with	with	IN
19775	914	14	two	two	CD
19775	914	15	tablespoonfuls	tablespoonful	NNS
19775	914	16	of	of	IN
19775	914	17	flour	flour	NN
19775	914	18	and	and	CC
19775	914	19	two	two	CD
19775	914	20	tablespoonfuls	tablespoonful	NNS
19775	914	21	of	of	IN
19775	914	22	butter	butter	NN
19775	914	23	,	,	,
19775	914	24	one	one	CD
19775	914	25	saltspoonful	saltspoonful	NN
19775	914	26	of	of	IN
19775	914	27	salt	salt	NN
19775	914	28	and	and	CC
19775	914	29	a	a	DT
19775	914	30	dust	dust	NN
19775	914	31	of	of	IN
19775	914	32	pepper	pepper	NN
19775	914	33	,	,	,
19775	914	34	add	add	VB
19775	914	35	to	to	IN
19775	914	36	this	this	DT
19775	914	37	a	a	DT
19775	914	38	half	half	JJ
19775	914	39	-	-	HYPH
19775	914	40	pint	pint	NN
19775	914	41	of	of	IN
19775	914	42	canned	can	VBN
19775	914	43	mushrooms	mushroom	NNS
19775	914	44	or	or	CC
19775	914	45	small	small	JJ
19775	914	46	mushrooms	mushroom	NNS
19775	914	47	stewed	stew	VBN
19775	914	48	thoroughly	thoroughly	RB
19775	914	49	in	in	IN
19775	914	50	the	the	DT
19775	914	51	liquor	liquor	NN
19775	914	52	obtained	obtain	VBN
19775	914	53	from	from	IN
19775	914	54	boiling	boil	VBG
19775	914	55	and	and	CC
19775	914	56	straining	strain	VBG
19775	914	57	the	the	DT
19775	914	58	stems	stem	NNS
19775	914	59	and	and	CC
19775	914	60	parings	paring	NNS
19775	914	61	.	.	.
19775	915	1	MUSTARD	mustard	NN
19775	915	2	.	.	.
19775	916	1	In	in	IN
19775	916	2	early	early	JJ
19775	916	3	spring	spring	NN
19775	916	4	the	the	DT
19775	916	5	young	young	JJ
19775	916	6	leaves	leave	NNS
19775	916	7	are	be	VBP
19775	916	8	used	use	VBN
19775	916	9	as	as	IN
19775	916	10	a	a	DT
19775	916	11	garnish	garnish	NN
19775	916	12	,	,	,
19775	916	13	or	or	CC
19775	916	14	,	,	,
19775	916	15	finely	finely	RB
19775	916	16	cut	cut	VBN
19775	916	17	,	,	,
19775	916	18	as	as	IN
19775	916	19	a	a	DT
19775	916	20	seasoning	seasoning	NN
19775	916	21	to	to	IN
19775	916	22	salads	salad	NNS
19775	916	23	.	.	.
19775	917	1	The	the	DT
19775	917	2	Cabbage	Cabbage	NNP
19775	917	3	Leaved	Leaved	NNP
19775	917	4	Mustard	Mustard	NNP
19775	917	5	makes	make	VBZ
19775	917	6	an	an	DT
19775	917	7	excellent	excellent	JJ
19775	917	8	green	green	NN
19775	917	9	,	,	,
19775	917	10	and	and	CC
19775	917	11	is	be	VBZ
19775	917	12	treated	treat	VBN
19775	917	13	like	like	IN
19775	917	14	spinach	spinach	NN
19775	917	15	.	.	.
19775	918	1	AROMATIC	AROMATIC	NNP
19775	918	2	MUSTARD	mustard	NN
19775	918	3	.	.	.
19775	919	1	Upon	upon	IN
19775	919	2	one	one	CD
19775	919	3	tablespoonful	tablespoonful	NN
19775	919	4	of	of	IN
19775	919	5	grated	grate	VBN
19775	919	6	horseradish	horseradish	NNP
19775	919	7	,	,	,
19775	919	8	an	an	DT
19775	919	9	ounce	ounce	NN
19775	919	10	of	of	IN
19775	919	11	bruised	bruise	VBN
19775	919	12	ginger	ginger	NN
19775	919	13	root	root	NN
19775	919	14	,	,	,
19775	919	15	and	and	CC
19775	919	16	five	five	CD
19775	919	17	long	long	JJ
19775	919	18	red	red	JJ
19775	919	19	peppers	pepper	NNS
19775	919	20	pour	pour	VBP
19775	919	21	half	half	PDT
19775	919	22	a	a	DT
19775	919	23	pint	pint	NN
19775	919	24	of	of	IN
19775	919	25	boiling	boil	VBG
19775	919	26	vinegar	vinegar	NN
19775	919	27	.	.	.
19775	920	1	Allow	allow	VB
19775	920	2	to	to	TO
19775	920	3	stand	stand	VB
19775	920	4	,	,	,
19775	920	5	closely	closely	RB
19775	920	6	covered	cover	VBN
19775	920	7	,	,	,
19775	920	8	for	for	IN
19775	920	9	two	two	CD
19775	920	10	days	day	NNS
19775	920	11	;	;	:
19775	920	12	then	then	RB
19775	920	13	take	take	VB
19775	920	14	five	five	CD
19775	920	15	teaspoonfuls	teaspoonful	NNS
19775	920	16	of	of	IN
19775	920	17	ground	ground	NN
19775	920	18	mustard	mustard	NN
19775	920	19	,	,	,
19775	920	20	one	one	CD
19775	920	21	teaspoonful	teaspoonful	NN
19775	920	22	of	of	IN
19775	920	23	curry	curry	NN
19775	920	24	powder	powder	NN
19775	920	25	,	,	,
19775	920	26	and	and	CC
19775	920	27	a	a	DT
19775	920	28	dessertspoonful	dessertspoonful	NN
19775	920	29	of	of	IN
19775	920	30	salt	salt	NN
19775	920	31	,	,	,
19775	920	32	and	and	CC
19775	920	33	mix	mix	VB
19775	920	34	well	well	RB
19775	920	35	together	together	RB
19775	920	36	.	.	.
19775	921	1	Strain	strain	VB
19775	921	2	the	the	DT
19775	921	3	vinegar	vinegar	NN
19775	921	4	upon	upon	IN
19775	921	5	this	this	DT
19775	921	6	,	,	,
19775	921	7	adding	add	VBG
19775	921	8	a	a	DT
19775	921	9	dash	dash	NN
19775	921	10	of	of	IN
19775	921	11	cayenne	cayenne	NN
19775	921	12	if	if	IN
19775	921	13	wanted	want	VBD
19775	921	14	very	very	RB
19775	921	15	pungent	pungent	JJ
19775	921	16	.	.	.
19775	922	1	Mix	mix	VB
19775	922	2	very	very	RB
19775	922	3	smoothly	smoothly	RB
19775	922	4	and	and	CC
19775	922	5	keep	keep	VB
19775	922	6	in	in	RP
19775	922	7	a	a	DT
19775	922	8	corked	cork	VBN
19775	922	9	bottle	bottle	NN
19775	922	10	or	or	CC
19775	922	11	jar	jar	NN
19775	922	12	.	.	.
19775	923	1	NASTURTIUM	NASTURTIUM	NNP
19775	923	2	.	.	.
19775	924	1	[	[	-LRB-
19775	924	2	Illustration	illustration	NN
19775	924	3	]	]	-RRB-
19775	924	4	The	the	DT
19775	924	5	flowers	flower	NNS
19775	924	6	are	be	VBP
19775	924	7	used	use	VBN
19775	924	8	to	to	TO
19775	924	9	garnish	garnish	VB
19775	924	10	salads	salad	NNS
19775	924	11	,	,	,
19775	924	12	the	the	DT
19775	924	13	young	young	JJ
19775	924	14	leaves	leave	NNS
19775	924	15	and	and	CC
19775	924	16	flowers	flower	NNS
19775	924	17	make	make	VBP
19775	924	18	a	a	DT
19775	924	19	lovely	lovely	JJ
19775	924	20	salad	salad	NN
19775	924	21	(	(	-LRB-
19775	924	22	See	see	VB
19775	924	23	Flower	Flower	NNP
19775	924	24	Salad	Salad	NNP
19775	924	25	)	)	-RRB-
19775	924	26	.	.	.
19775	925	1	The	the	DT
19775	925	2	young	young	JJ
19775	925	3	buds	bud	NNS
19775	925	4	and	and	CC
19775	925	5	leaves	leave	NNS
19775	925	6	when	when	WRB
19775	925	7	tender	tender	NN
19775	925	8	are	be	VBP
19775	925	9	made	make	VBN
19775	925	10	into	into	IN
19775	925	11	pickles	pickle	NNS
19775	925	12	and	and	CC
19775	925	13	are	be	VBP
19775	925	14	used	use	VBN
19775	925	15	like	like	IN
19775	925	16	capers	caper	NNS
19775	925	17	in	in	IN
19775	925	18	sauces	sauce	NNS
19775	925	19	,	,	,
19775	925	20	salads	salad	NNS
19775	925	21	and	and	CC
19775	925	22	pickles	pickle	NNS
19775	925	23	.	.	.
19775	926	1	NASTURTIUM	nasturtium	NN
19775	926	2	PICKLES	pickle	NNS
19775	926	3	.	.	.
19775	927	1	Gather	gather	VB
19775	927	2	the	the	DT
19775	927	3	seeds	seed	NNS
19775	927	4	as	as	RB
19775	927	5	soon	soon	RB
19775	927	6	as	as	IN
19775	927	7	the	the	DT
19775	927	8	blossoms	blossom	NNS
19775	927	9	fall	fall	VBP
19775	927	10	,	,	,
19775	927	11	throw	throw	VB
19775	927	12	them	-PRON-	PRP
19775	927	13	into	into	IN
19775	927	14	cold	cold	JJ
19775	927	15	salt	salt	NN
19775	927	16	water	water	NN
19775	927	17	for	for	IN
19775	927	18	two	two	CD
19775	927	19	days	day	NNS
19775	927	20	,	,	,
19775	927	21	at	at	IN
19775	927	22	the	the	DT
19775	927	23	end	end	NN
19775	927	24	of	of	IN
19775	927	25	that	that	DT
19775	927	26	time	time	NN
19775	927	27	cover	cover	VB
19775	927	28	them	-PRON-	PRP
19775	927	29	with	with	IN
19775	927	30	cold	cold	JJ
19775	927	31	vinegar	vinegar	NN
19775	927	32	,	,	,
19775	927	33	and	and	CC
19775	927	34	when	when	WRB
19775	927	35	all	all	PDT
19775	927	36	the	the	DT
19775	927	37	seed	seed	NN
19775	927	38	is	be	VBZ
19775	927	39	gathered	gather	VBN
19775	927	40	and	and	CC
19775	927	41	so	so	RB
19775	927	42	prepared	prepared	JJ
19775	927	43	,	,	,
19775	927	44	turn	turn	VB
19775	927	45	over	over	RP
19775	927	46	them	-PRON-	PRP
19775	927	47	fresh	fresh	JJ
19775	927	48	boiling	boil	VBG
19775	927	49	hot	hot	JJ
19775	927	50	vinegar	vinegar	NN
19775	927	51	plain	plain	JJ
19775	927	52	or	or	CC
19775	927	53	spiced	spice	VBN
19775	927	54	with	with	IN
19775	927	55	cloves	clove	NNS
19775	927	56	,	,	,
19775	927	57	cinnamon	cinnamon	NN
19775	927	58	,	,	,
19775	927	59	mace	mace	NN
19775	927	60	,	,	,
19775	927	61	pepper	pepper	NN
19775	927	62	,	,	,
19775	927	63	broken	broken	JJ
19775	927	64	nutmeg	nutmeg	NNS
19775	927	65	,	,	,
19775	927	66	bay	bay	NNP
19775	927	67	leaves	leave	NNS
19775	927	68	and	and	CC
19775	927	69	horseradish	horseradish	NNP
19775	927	70	.	.	.
19775	928	1	Cork	cork	NN
19775	928	2	tightly	tightly	RB
19775	928	3	.	.	.
19775	929	1	BOILED	BOILED	NNP
19775	929	2	OKRA	OKRA	NNS
19775	929	3	OR	or	CC
19775	929	4	GUMBO	gumbo	NN
19775	929	5	.	.	.
19775	930	1	[	[	-LRB-
19775	930	2	Illustration	illustration	NN
19775	930	3	]	]	-RRB-
19775	930	4	The	the	DT
19775	930	5	long	long	JJ
19775	930	6	seed	seed	NN
19775	930	7	pod	pod	NN
19775	930	8	is	be	VBZ
19775	930	9	the	the	DT
19775	930	10	edible	edible	JJ
19775	930	11	part	part	NN
19775	930	12	of	of	IN
19775	930	13	this	this	DT
19775	930	14	plant	plant	NN
19775	930	15	,	,	,
19775	930	16	it	-PRON-	PRP
19775	930	17	can	can	MD
19775	930	18	be	be	VB
19775	930	19	canned	can	VBN
19775	930	20	or	or	CC
19775	930	21	dried	dry	VBN
19775	930	22	for	for	IN
19775	930	23	winter	winter	NN
19775	930	24	use	use	NN
19775	930	25	.	.	.
19775	931	1	If	if	IN
19775	931	2	dried	dry	VBN
19775	931	3	let	let	VB
19775	931	4	it	-PRON-	PRP
19775	931	5	soak	soak	VB
19775	931	6	an	an	DT
19775	931	7	hour	hour	NN
19775	931	8	or	or	CC
19775	931	9	so	so	RB
19775	931	10	before	before	IN
19775	931	11	using	use	VBG
19775	931	12	.	.	.
19775	932	1	To	to	TO
19775	932	2	cook	cook	VB
19775	932	3	,	,	,
19775	932	4	cut	cut	VB
19775	932	5	the	the	DT
19775	932	6	pods	pod	NNS
19775	932	7	in	in	IN
19775	932	8	rings	ring	NNS
19775	932	9	,	,	,
19775	932	10	boil	boil	VB
19775	932	11	them	-PRON-	PRP
19775	932	12	in	in	IN
19775	932	13	salted	salted	JJ
19775	932	14	water	water	NN
19775	932	15	until	until	IN
19775	932	16	tender	tender	NN
19775	932	17	which	which	WDT
19775	932	18	will	will	MD
19775	932	19	be	be	VB
19775	932	20	in	in	IN
19775	932	21	about	about	RB
19775	932	22	twenty	twenty	CD
19775	932	23	minutes	minute	NNS
19775	932	24	.	.	.
19775	933	1	Add	add	VB
19775	933	2	butter	butter	NN
19775	933	3	,	,	,
19775	933	4	salt	salt	NN
19775	933	5	,	,	,
19775	933	6	pepper	pepper	NN
19775	933	7	and	and	CC
19775	933	8	cream	cream	NN
19775	933	9	.	.	.
19775	934	1	Thin	thin	JJ
19775	934	2	muslin	muslin	NN
19775	934	3	bags	bag	NNS
19775	934	4	are	be	VBP
19775	934	5	sometimes	sometimes	RB
19775	934	6	made	make	VBN
19775	934	7	to	to	TO
19775	934	8	hold	hold	VB
19775	934	9	the	the	DT
19775	934	10	whole	whole	JJ
19775	934	11	pods	pod	NNS
19775	934	12	without	without	IN
19775	934	13	breaking	break	VBG
19775	934	14	.	.	.
19775	935	1	After	after	IN
19775	935	2	boiling	boil	VBG
19775	935	3	tender	tender	NN
19775	935	4	,	,	,
19775	935	5	pour	pour	VB
19775	935	6	them	-PRON-	PRP
19775	935	7	out	out	RP
19775	935	8	,	,	,
19775	935	9	season	season	NN
19775	935	10	with	with	IN
19775	935	11	butter	butter	NN
19775	935	12	,	,	,
19775	935	13	salt	salt	NN
19775	935	14	and	and	CC
19775	935	15	pepper	pepper	NN
19775	935	16	and	and	CC
19775	935	17	bake	bake	NN
19775	935	18	for	for	IN
19775	935	19	five	five	CD
19775	935	20	minutes	minute	NNS
19775	935	21	.	.	.
19775	936	1	FRIED	FRIED	NNP
19775	936	2	OKRA	OKRA	NNP
19775	936	3	.	.	.
19775	937	1	Cut	cut	VB
19775	937	2	it	-PRON-	PRP
19775	937	3	lengthwise	lengthwise	RB
19775	937	4	,	,	,
19775	937	5	salt	salt	NN
19775	937	6	and	and	CC
19775	937	7	pepper	pepper	NN
19775	937	8	it	-PRON-	PRP
19775	937	9	,	,	,
19775	937	10	roll	roll	VB
19775	937	11	it	-PRON-	PRP
19775	937	12	in	in	IN
19775	937	13	flour	flour	NN
19775	937	14	and	and	CC
19775	937	15	fry	fry	NN
19775	937	16	in	in	IN
19775	937	17	butter	butter	NN
19775	937	18	,	,	,
19775	937	19	lard	lard	NN
19775	937	20	or	or	CC
19775	937	21	drippings	dripping	NNS
19775	937	22	.	.	.
19775	938	1	OKRA	OKRA	NNS
19775	938	2	FRITTERS	fritter	NNS
19775	938	3	.	.	.
19775	939	1	Boil	boil	VB
19775	939	2	the	the	DT
19775	939	3	okra	okra	NN
19775	939	4	,	,	,
19775	939	5	cut	cut	VBN
19775	939	6	in	in	IN
19775	939	7	slices	slice	NNS
19775	939	8	,	,	,
19775	939	9	make	make	VB
19775	939	10	a	a	DT
19775	939	11	batter	batter	NN
19775	939	12	as	as	IN
19775	939	13	for	for	IN
19775	939	14	batter	batter	NN
19775	939	15	cakes	cake	NNS
19775	939	16	,	,	,
19775	939	17	dip	dip	VB
19775	939	18	the	the	DT
19775	939	19	okra	okra	NN
19775	939	20	in	in	RP
19775	939	21	and	and	CC
19775	939	22	fry	fry	VB
19775	939	23	in	in	IN
19775	939	24	plenty	plenty	NN
19775	939	25	of	of	IN
19775	939	26	hot	hot	JJ
19775	939	27	lard	lard	NN
19775	939	28	.	.	.
19775	940	1	MRS	MRS	NNP
19775	940	2	.	.	NNP
19775	940	3	E.	E.	NNP
19775	940	4	C.	C.	NNP
19775	940	5	DUBB	DUBB	NNP
19775	940	6	.	.	.
19775	941	1	OKRA	OKRA	NNP
19775	941	2	GUMBO	GUMBO	NNP
19775	941	3	SOUP	SOUP	NNP
19775	941	4	.	.	.
19775	942	1	Use	use	VB
19775	942	2	two	two	CD
19775	942	3	quarts	quart	NNS
19775	942	4	of	of	IN
19775	942	5	tomatoes	tomato	NNS
19775	942	6	to	to	IN
19775	942	7	one	one	CD
19775	942	8	quart	quart	NN
19775	942	9	of	of	IN
19775	942	10	okra	okra	NN
19775	942	11	cut	cut	VBN
19775	942	12	in	in	IN
19775	942	13	rings	ring	NNS
19775	942	14	;	;	:
19775	942	15	put	put	VB
19775	942	16	them	-PRON-	PRP
19775	942	17	over	over	IN
19775	942	18	the	the	DT
19775	942	19	fire	fire	NN
19775	942	20	with	with	IN
19775	942	21	about	about	RB
19775	942	22	three	three	CD
19775	942	23	quarts	quart	NNS
19775	942	24	of	of	IN
19775	942	25	water	water	NN
19775	942	26	and	and	CC
19775	942	27	let	let	VB
19775	942	28	the	the	DT
19775	942	29	mixture	mixture	NN
19775	942	30	come	come	VB
19775	942	31	to	to	IN
19775	942	32	a	a	DT
19775	942	33	boil	boil	NN
19775	942	34	;	;	:
19775	942	35	take	take	VB
19775	942	36	one	one	CD
19775	942	37	chicken	chicken	NN
19775	942	38	;	;	:
19775	942	39	cut	cut	VB
19775	942	40	it	-PRON-	PRP
19775	942	41	up	up	RP
19775	942	42	and	and	CC
19775	942	43	fry	fry	VB
19775	942	44	brown	brown	JJ
19775	942	45	with	with	IN
19775	942	46	plenty	plenty	NN
19775	942	47	of	of	IN
19775	942	48	gravy	gravy	NN
19775	942	49	;	;	:
19775	942	50	put	put	VB
19775	942	51	it	-PRON-	PRP
19775	942	52	in	in	RP
19775	942	53	with	with	IN
19775	942	54	the	the	DT
19775	942	55	okra	okra	NN
19775	942	56	and	and	CC
19775	942	57	tomatoes	tomato	NNS
19775	942	58	;	;	:
19775	942	59	add	add	VB
19775	942	60	several	several	JJ
19775	942	61	small	small	JJ
19775	942	62	onions	onion	NNS
19775	942	63	chopped	chop	VBN
19775	942	64	fine	fine	JJ
19775	942	65	,	,	,
19775	942	66	a	a	DT
19775	942	67	little	little	JJ
19775	942	68	corn	corn	NN
19775	942	69	and	and	CC
19775	942	70	lima	lima	NNS
19775	942	71	beans	bean	NNS
19775	942	72	,	,	,
19775	942	73	if	if	IN
19775	942	74	they	-PRON-	PRP
19775	942	75	are	be	VBP
19775	942	76	at	at	IN
19775	942	77	hand	hand	NN
19775	942	78	,	,	,
19775	942	79	and	and	CC
19775	942	80	salt	salt	NN
19775	942	81	and	and	CC
19775	942	82	pepper	pepper	NN
19775	942	83	.	.	.
19775	943	1	Let	let	VB
19775	943	2	all	all	DT
19775	943	3	simmer	simmer	NN
19775	943	4	gently	gently	RB
19775	943	5	for	for	IN
19775	943	6	several	several	JJ
19775	943	7	hours	hour	NNS
19775	943	8	.	.	.
19775	944	1	To	to	TO
19775	944	2	be	be	VB
19775	944	3	served	serve	VBN
19775	944	4	with	with	IN
19775	944	5	a	a	DT
19775	944	6	tablespoonful	tablespoonful	NN
19775	944	7	of	of	IN
19775	944	8	rice	rice	NN
19775	944	9	and	and	CC
19775	944	10	a	a	DT
19775	944	11	green	green	JJ
19775	944	12	garden	garden	NN
19775	944	13	pepper	pepper	NN
19775	944	14	cut	cut	VBN
19775	944	15	fine	fine	JJ
19775	944	16	to	to	IN
19775	944	17	each	each	DT
19775	944	18	soup	soup	NN
19775	944	19	plate	plate	NN
19775	944	20	.	.	.
19775	945	1	ONIONS	onion	NNS
19775	945	2	.	.	.
19775	946	1	Peel	peel	VB
19775	946	2	and	and	CC
19775	946	3	slice	slice	VB
19775	946	4	onions	onion	NNS
19775	946	5	under	under	IN
19775	946	6	water	water	NN
19775	946	7	to	to	TO
19775	946	8	keep	keep	VB
19775	946	9	the	the	DT
19775	946	10	volatile	volatile	JJ
19775	946	11	oil	oil	NN
19775	946	12	from	from	IN
19775	946	13	the	the	DT
19775	946	14	eyes	eye	NNS
19775	946	15	.	.	.
19775	947	1	A	a	DT
19775	947	2	cup	cup	NN
19775	947	3	of	of	IN
19775	947	4	vinegar	vinegar	NN
19775	947	5	boiling	boil	VBG
19775	947	6	on	on	IN
19775	947	7	the	the	DT
19775	947	8	stove	stove	NN
19775	947	9	modifies	modify	VBZ
19775	947	10	the	the	DT
19775	947	11	disagreeable	disagreeable	JJ
19775	947	12	odor	odor	NN
19775	947	13	of	of	IN
19775	947	14	onions	onion	NNS
19775	947	15	cooking	cooking	NN
19775	947	16	.	.	.
19775	948	1	Boil	Boil	NNP
19775	948	2	a	a	DT
19775	948	3	frying	fry	VBG
19775	948	4	pan	pan	NN
19775	948	5	in	in	IN
19775	948	6	water	water	NN
19775	948	7	with	with	IN
19775	948	8	wood	wood	NN
19775	948	9	ashes	ashe	NNS
19775	948	10	,	,	,
19775	948	11	potash	potash	NNP
19775	948	12	,	,	,
19775	948	13	or	or	CC
19775	948	14	soda	soda	NN
19775	948	15	in	in	IN
19775	948	16	it	-PRON-	PRP
19775	948	17	to	to	TO
19775	948	18	remove	remove	VB
19775	948	19	the	the	DT
19775	948	20	odor	odor	NN
19775	948	21	and	and	CC
19775	948	22	taste	taste	NN
19775	948	23	of	of	IN
19775	948	24	onions	onion	NNS
19775	948	25	.	.	.
19775	949	1	To	to	TO
19775	949	2	rub	rub	VB
19775	949	3	silver	silver	NN
19775	949	4	with	with	IN
19775	949	5	lemon	lemon	NN
19775	949	6	removes	remove	VBZ
19775	949	7	the	the	DT
19775	949	8	onion	onion	NN
19775	949	9	taste	taste	NN
19775	949	10	from	from	IN
19775	949	11	it	-PRON-	PRP
19775	949	12	.	.	.
19775	950	1	Leaves	leave	NNS
19775	950	2	of	of	IN
19775	950	3	parsley	parsley	NN
19775	950	4	eaten	eaten	VBP
19775	950	5	like	like	IN
19775	950	6	cress	cress	NN
19775	950	7	with	with	IN
19775	950	8	vinegar	vinegar	NN
19775	950	9	hide	hide	VB
19775	950	10	the	the	DT
19775	950	11	odor	odor	NN
19775	950	12	of	of	IN
19775	950	13	onions	onion	NNS
19775	950	14	in	in	IN
19775	950	15	the	the	DT
19775	950	16	breath	breath	NN
19775	950	17	.	.	.
19775	951	1	Onions	onion	NNS
19775	951	2	to	to	TO
19775	951	3	be	be	VB
19775	951	4	eaten	eat	VBN
19775	951	5	raw	raw	JJ
19775	951	6	or	or	CC
19775	951	7	cooked	cook	VBN
19775	951	8	will	will	MD
19775	951	9	lose	lose	VB
19775	951	10	their	-PRON-	PRP$
19775	951	11	rank	rank	NN
19775	951	12	flavor	flavor	NN
19775	951	13	if	if	IN
19775	951	14	they	-PRON-	PRP
19775	951	15	are	be	VBP
19775	951	16	pulled	pull	VBN
19775	951	17	and	and	CC
19775	951	18	thrown	throw	VBN
19775	951	19	into	into	IN
19775	951	20	salt	salt	NN
19775	951	21	water	water	NN
19775	951	22	an	an	DT
19775	951	23	hour	hour	NN
19775	951	24	before	before	IN
19775	951	25	use	use	NN
19775	951	26	.	.	.
19775	952	1	Two	two	CD
19775	952	2	waters	water	NNS
19775	952	3	in	in	IN
19775	952	4	boiling	boil	VBG
19775	952	5	accomplish	accomplish	NNP
19775	952	6	the	the	DT
19775	952	7	same	same	JJ
19775	952	8	purpose	purpose	NN
19775	952	9	.	.	.
19775	953	1	ONION	onion	NN
19775	953	2	FLAVORING	flavoring	NN
19775	953	3	.	.	.
19775	954	1	To	to	TO
19775	954	2	prepare	prepare	VB
19775	954	3	onion	onion	NN
19775	954	4	flavoring	flavor	VBG
19775	954	5	for	for	IN
19775	954	6	a	a	DT
19775	954	7	vegetable	vegetable	NN
19775	954	8	soup	soup	NN
19775	954	9	,	,	,
19775	954	10	peel	peel	VBP
19775	954	11	a	a	DT
19775	954	12	large	large	JJ
19775	954	13	onion	onion	NN
19775	954	14	,	,	,
19775	954	15	stick	stick	VB
19775	954	16	several	several	JJ
19775	954	17	cloves	clove	NNS
19775	954	18	into	into	IN
19775	954	19	it	-PRON-	PRP
19775	954	20	and	and	CC
19775	954	21	bake	bake	VB
19775	954	22	until	until	IN
19775	954	23	it	-PRON-	PRP
19775	954	24	is	be	VBZ
19775	954	25	brown	brown	JJ
19775	954	26	.	.	.
19775	955	1	This	this	DT
19775	955	2	gives	give	VBZ
19775	955	3	a	a	DT
19775	955	4	peculiar	peculiar	JJ
19775	955	5	and	and	CC
19775	955	6	excellent	excellent	JJ
19775	955	7	flavor	flavor	NN
19775	955	8	.	.	.
19775	956	1	FRIED	FRIED	NNP
19775	956	2	APPLES	APPLES	NNP
19775	956	3	AND	and	CC
19775	956	4	ONIONS	onion	NNS
19775	956	5	.	.	.
19775	957	1	Take	take	VB
19775	957	2	one	one	CD
19775	957	3	part	part	NN
19775	957	4	onion	onion	NN
19775	957	5	to	to	IN
19775	957	6	two	two	CD
19775	957	7	parts	part	NNS
19775	957	8	apple	apple	NN
19775	957	9	.	.	.
19775	958	1	Slice	slice	VB
19775	958	2	the	the	DT
19775	958	3	apples	apple	NNS
19775	958	4	without	without	IN
19775	958	5	paring	paring	NN
19775	958	6	,	,	,
19775	958	7	and	and	CC
19775	958	8	slice	slice	VB
19775	958	9	the	the	DT
19775	958	10	onions	onion	NNS
19775	958	11	very	very	RB
19775	958	12	thin	thin	JJ
19775	958	13	.	.	.
19775	959	1	Fry	fry	NN
19775	959	2	together	together	RB
19775	959	3	in	in	IN
19775	959	4	butter	butter	NN
19775	959	5	,	,	,
19775	959	6	keeping	keep	VBG
19775	959	7	the	the	DT
19775	959	8	frying	fry	VBG
19775	959	9	pan	pan	NN
19775	959	10	covered	cover	VBN
19775	959	11	,	,	,
19775	959	12	to	to	TO
19775	959	13	hold	hold	VB
19775	959	14	the	the	DT
19775	959	15	steam	steam	NN
19775	959	16	which	which	WDT
19775	959	17	prevents	prevent	VBZ
19775	959	18	burning	burn	VBG
19775	959	19	.	.	.
19775	960	1	A	a	DT
19775	960	2	very	very	RB
19775	960	3	slight	slight	JJ
19775	960	4	sprinkling	sprinkling	NN
19775	960	5	of	of	IN
19775	960	6	sugar	sugar	NN
19775	960	7	seems	seem	VBZ
19775	960	8	to	to	TO
19775	960	9	give	give	VB
19775	960	10	an	an	DT
19775	960	11	added	add	VBN
19775	960	12	flavor	flavor	NN
19775	960	13	.	.	.
19775	961	1	Add	add	VB
19775	961	2	just	just	RB
19775	961	3	as	as	IN
19775	961	4	it	-PRON-	PRP
19775	961	5	is	be	VBZ
19775	961	6	to	to	TO
19775	961	7	be	be	VB
19775	961	8	taken	take	VBN
19775	961	9	up	up	RP
19775	961	10	or	or	CC
19775	961	11	else	else	RB
19775	961	12	it	-PRON-	PRP
19775	961	13	will	will	MD
19775	961	14	burn	burn	VB
19775	961	15	.	.	.
19775	962	1	ONION	onion	NN
19775	962	2	OMELET	OMELET	NNP
19775	962	3	.	.	.
19775	963	1	Put	put	VB
19775	963	2	a	a	DT
19775	963	3	lump	lump	NN
19775	963	4	of	of	IN
19775	963	5	butter	butter	NN
19775	963	6	or	or	CC
19775	963	7	dripping	drip	VBG
19775	963	8	in	in	IN
19775	963	9	a	a	DT
19775	963	10	frying	fry	VBG
19775	963	11	pan	pan	NN
19775	963	12	,	,	,
19775	963	13	then	then	RB
19775	963	14	put	put	VBD
19775	963	15	in	in	RP
19775	963	16	sliced	sliced	JJ
19775	963	17	onions	onion	NNS
19775	963	18	,	,	,
19775	963	19	salt	salt	NN
19775	963	20	and	and	CC
19775	963	21	pepper	pepper	NN
19775	963	22	,	,	,
19775	963	23	cook	cook	VB
19775	963	24	slowly	slowly	RB
19775	963	25	until	until	IN
19775	963	26	done	do	VBN
19775	963	27	,	,	,
19775	963	28	but	but	CC
19775	963	29	not	not	RB
19775	963	30	brown	brown	JJ
19775	963	31	.	.	.
19775	964	1	Beat	beat	VB
19775	964	2	the	the	DT
19775	964	3	eggs	egg	NNS
19775	964	4	,	,	,
19775	964	5	allowing	allow	VBG
19775	964	6	two	two	CD
19775	964	7	for	for	IN
19775	964	8	each	each	DT
19775	964	9	person	person	NN
19775	964	10	,	,	,
19775	964	11	pour	pour	VBP
19775	964	12	in	in	IN
19775	964	13	the	the	DT
19775	964	14	frying	fry	VBG
19775	964	15	pan	pan	NN
19775	964	16	,	,	,
19775	964	17	add	add	VB
19775	964	18	a	a	DT
19775	964	19	little	little	JJ
19775	964	20	salt	salt	NN
19775	964	21	and	and	CC
19775	964	22	stir	stir	VB
19775	964	23	until	until	IN
19775	964	24	set	set	VBN
19775	964	25	.	.	.
19775	965	1	Serve	serve	VB
19775	965	2	hot	hot	JJ
19775	965	3	.	.	.
19775	966	1	ONION	onion	NN
19775	966	2	PICKLES	pickle	NNS
19775	966	3	.	.	.
19775	967	1	Choose	choose	VB
19775	967	2	small	small	JJ
19775	967	3	uniform	uniform	JJ
19775	967	4	onions	onion	NNS
19775	967	5	;	;	:
19775	967	6	make	make	VB
19775	967	7	a	a	DT
19775	967	8	brine	brine	NN
19775	967	9	that	that	WDT
19775	967	10	will	will	MD
19775	967	11	hold	hold	VB
19775	967	12	up	up	RP
19775	967	13	an	an	DT
19775	967	14	egg	egg	NN
19775	967	15	,	,	,
19775	967	16	and	and	CC
19775	967	17	pour	pour	VB
19775	967	18	over	over	IN
19775	967	19	the	the	DT
19775	967	20	onions	onion	NNS
19775	967	21	boiling	boil	VBG
19775	967	22	hot	hot	RB
19775	967	23	.	.	.
19775	968	1	Let	let	VB
19775	968	2	them	-PRON-	PRP
19775	968	3	lie	lie	VB
19775	968	4	in	in	IN
19775	968	5	this	this	DT
19775	968	6	twenty	twenty	CD
19775	968	7	-	-	HYPH
19775	968	8	four	four	CD
19775	968	9	hours	hour	NNS
19775	968	10	,	,	,
19775	968	11	then	then	RB
19775	968	12	drain	drain	VB
19775	968	13	and	and	CC
19775	968	14	wipe	wipe	NN
19775	968	15	dry	dry	JJ
19775	968	16	and	and	CC
19775	968	17	put	put	VB
19775	968	18	into	into	IN
19775	968	19	bottles	bottle	NNS
19775	968	20	.	.	.
19775	969	1	Pour	pour	VB
19775	969	2	over	over	IN
19775	969	3	them	-PRON-	PRP
19775	969	4	cold	cold	JJ
19775	969	5	cider	cider	NN
19775	969	6	vinegar	vinegar	NN
19775	969	7	,	,	,
19775	969	8	seasoned	season	VBN
19775	969	9	with	with	IN
19775	969	10	sliced	sliced	JJ
19775	969	11	horseradish	horseradish	NN
19775	969	12	,	,	,
19775	969	13	whole	whole	JJ
19775	969	14	pepper	pepper	NN
19775	969	15	and	and	CC
19775	969	16	mace	mace	NN
19775	969	17	.	.	.
19775	970	1	Put	put	VB
19775	970	2	in	in	RP
19775	970	3	bottles	bottle	NNS
19775	970	4	and	and	CC
19775	970	5	seal	seal	NN
19775	970	6	.	.	.
19775	971	1	BAKED	BAKED	NNP
19775	971	2	ONIONS	onion	NNS
19775	971	3	.	.	.
19775	972	1	Boil	boil	VB
19775	972	2	in	in	IN
19775	972	3	milk	milk	NN
19775	972	4	and	and	CC
19775	972	5	water	water	NN
19775	972	6	until	until	IN
19775	972	7	just	just	RB
19775	972	8	done	do	VBN
19775	972	9	,	,	,
19775	972	10	then	then	RB
19775	972	11	drain	drain	VB
19775	972	12	and	and	CC
19775	972	13	put	put	VBD
19775	972	14	them	-PRON-	PRP
19775	972	15	in	in	IN
19775	972	16	a	a	DT
19775	972	17	buttered	butter	VBN
19775	972	18	frying	frying	NN
19775	972	19	pan	pan	NN
19775	972	20	.	.	.
19775	973	1	Put	put	VB
19775	973	2	a	a	DT
19775	973	3	bit	bit	NN
19775	973	4	of	of	IN
19775	973	5	butter	butter	NN
19775	973	6	,	,	,
19775	973	7	salt	salt	NN
19775	973	8	,	,	,
19775	973	9	and	and	CC
19775	973	10	pepper	pepper	NN
19775	973	11	on	on	IN
19775	973	12	each	each	DT
19775	973	13	one	one	NN
19775	973	14	,	,	,
19775	973	15	and	and	CC
19775	973	16	add	add	VB
19775	973	17	a	a	DT
19775	973	18	little	little	JJ
19775	973	19	of	of	IN
19775	973	20	the	the	DT
19775	973	21	water	water	NN
19775	973	22	in	in	IN
19775	973	23	which	which	WDT
19775	973	24	the	the	DT
19775	973	25	onions	onion	NNS
19775	973	26	have	have	VBP
19775	973	27	boiled	boil	VBN
19775	973	28	.	.	.
19775	974	1	Brown	brown	VB
19775	974	2	them	-PRON-	PRP
19775	974	3	quickly	quickly	RB
19775	974	4	and	and	CC
19775	974	5	serve	serve	VB
19775	974	6	at	at	IN
19775	974	7	once	once	RB
19775	974	8	.	.	.
19775	975	1	CREAM	cream	NN
19775	975	2	ONIONS	onion	NNS
19775	975	3	.	.	.
19775	976	1	Boil	Boil	NNP
19775	976	2	onions	onion	NNS
19775	976	3	in	in	IN
19775	976	4	two	two	CD
19775	976	5	waters	water	NNS
19775	976	6	and	and	CC
19775	976	7	drain	drain	NN
19775	976	8	;	;	:
19775	976	9	pour	pour	VB
19775	976	10	over	over	IN
19775	976	11	them	-PRON-	PRP
19775	976	12	a	a	DT
19775	976	13	little	little	JJ
19775	976	14	boiling	boiling	NN
19775	976	15	milk	milk	NN
19775	976	16	and	and	CC
19775	976	17	set	set	VBD
19775	976	18	over	over	IN
19775	976	19	the	the	DT
19775	976	20	fire	fire	NN
19775	976	21	,	,	,
19775	976	22	add	add	VB
19775	976	23	butter	butter	NN
19775	976	24	,	,	,
19775	976	25	cream	cream	NN
19775	976	26	,	,	,
19775	976	27	salt	salt	NN
19775	976	28	and	and	CC
19775	976	29	pepper	pepper	NN
19775	976	30	and	and	CC
19775	976	31	serve	serve	VB
19775	976	32	hot	hot	JJ
19775	976	33	.	.	.
19775	977	1	ESCALLOPED	ESCALLOPED	NNP
19775	977	2	ONIONS	onion	NNS
19775	977	3	.	.	.
19775	978	1	Boil	Boil	NNP
19775	978	2	onions	onion	NNS
19775	978	3	in	in	IN
19775	978	4	salted	salted	JJ
19775	978	5	water	water	NN
19775	978	6	with	with	IN
19775	978	7	a	a	DT
19775	978	8	little	little	JJ
19775	978	9	milk	milk	NN
19775	978	10	until	until	IN
19775	978	11	they	-PRON-	PRP
19775	978	12	are	be	VBP
19775	978	13	tender	tender	JJ
19775	978	14	.	.	.
19775	979	1	Put	put	VB
19775	979	2	a	a	DT
19775	979	3	layer	layer	NN
19775	979	4	of	of	IN
19775	979	5	onions	onion	NNS
19775	979	6	in	in	IN
19775	979	7	a	a	DT
19775	979	8	baking	baking	NN
19775	979	9	dish	dish	NN
19775	979	10	,	,	,
19775	979	11	scatter	scatter	NN
19775	979	12	bread	bread	NN
19775	979	13	crumbs	crumb	VBZ
19775	979	14	over	over	IN
19775	979	15	them	-PRON-	PRP
19775	979	16	,	,	,
19775	979	17	dot	dot	VBP
19775	979	18	with	with	IN
19775	979	19	butter	butter	NN
19775	979	20	,	,	,
19775	979	21	season	season	NN
19775	979	22	with	with	IN
19775	979	23	pepper	pepper	NN
19775	979	24	and	and	CC
19775	979	25	salt	salt	NN
19775	979	26	and	and	CC
19775	979	27	a	a	DT
19775	979	28	dash	dash	NN
19775	979	29	of	of	IN
19775	979	30	powdered	powdered	JJ
19775	979	31	sage	sage	NN
19775	979	32	,	,	,
19775	979	33	repeat	repeat	VB
19775	979	34	this	this	DT
19775	979	35	until	until	IN
19775	979	36	the	the	DT
19775	979	37	dish	dish	NN
19775	979	38	is	be	VBZ
19775	979	39	full	full	JJ
19775	979	40	,	,	,
19775	979	41	pour	pour	VB
19775	979	42	over	over	IN
19775	979	43	a	a	DT
19775	979	44	half	half	JJ
19775	979	45	-	-	HYPH
19775	979	46	cup	cup	NN
19775	979	47	of	of	IN
19775	979	48	cream	cream	NN
19775	979	49	or	or	CC
19775	979	50	milk	milk	NN
19775	979	51	.	.	.
19775	980	1	Cover	cover	VB
19775	980	2	the	the	DT
19775	980	3	top	top	NN
19775	980	4	with	with	IN
19775	980	5	bread	bread	NN
19775	980	6	crumbs	crumb	NNS
19775	980	7	dotted	dot	VBN
19775	980	8	with	with	IN
19775	980	9	butter	butter	NN
19775	980	10	.	.	.
19775	981	1	Bake	bake	VB
19775	981	2	a	a	DT
19775	981	3	light	light	JJ
19775	981	4	brown	brown	NN
19775	981	5	and	and	CC
19775	981	6	serve	serve	VB
19775	981	7	.	.	.
19775	982	1	STUFFED	stuffed	NN
19775	982	2	ONIONS	ONIONS	NNP
19775	982	3	.	.	.
19775	983	1	Boil	Boil	NNP
19775	983	2	onions	onion	NNS
19775	983	3	one	one	CD
19775	983	4	hour	hour	NN
19775	983	5	in	in	IN
19775	983	6	slightly	slightly	RB
19775	983	7	salted	salt	VBN
19775	983	8	water	water	NN
19775	983	9	,	,	,
19775	983	10	and	and	CC
19775	983	11	remove	remove	VB
19775	983	12	the	the	DT
19775	983	13	centers	center	NNS
19775	983	14	.	.	.
19775	984	1	Make	make	VB
19775	984	2	a	a	DT
19775	984	3	stuffing	stuffing	NN
19775	984	4	of	of	IN
19775	984	5	minced	mince	VBN
19775	984	6	liver	liver	NN
19775	984	7	or	or	CC
19775	984	8	chicken	chicken	NN
19775	984	9	in	in	IN
19775	984	10	these	these	DT
19775	984	11	proportions	proportion	NNS
19775	984	12	;	;	:
19775	984	13	to	to	IN
19775	984	14	one	one	CD
19775	984	15	pound	pound	NN
19775	984	16	of	of	IN
19775	984	17	meat	meat	NN
19775	984	18	one	one	CD
19775	984	19	third	third	NN
19775	984	20	of	of	IN
19775	984	21	a	a	DT
19775	984	22	cupful	cupful	NN
19775	984	23	of	of	IN
19775	984	24	gravy	gravy	NN
19775	984	25	milk	milk	NN
19775	984	26	or	or	CC
19775	984	27	cream	cream	NN
19775	984	28	,	,	,
19775	984	29	one	one	CD
19775	984	30	half	half	JJ
19775	984	31	-	-	HYPH
19775	984	32	cupful	cupful	JJ
19775	984	33	of	of	IN
19775	984	34	fine	fine	JJ
19775	984	35	bread	bread	NN
19775	984	36	crumbs	crumb	NNS
19775	984	37	,	,	,
19775	984	38	one	one	CD
19775	984	39	egg	egg	NN
19775	984	40	,	,	,
19775	984	41	pepper	pepper	NN
19775	984	42	and	and	CC
19775	984	43	salt	salt	NN
19775	984	44	and	and	CC
19775	984	45	some	some	DT
19775	984	46	of	of	IN
19775	984	47	the	the	DT
19775	984	48	onion	onion	NN
19775	984	49	taken	take	VBN
19775	984	50	from	from	IN
19775	984	51	the	the	DT
19775	984	52	centers	center	NNS
19775	984	53	,	,	,
19775	984	54	mix	mix	VB
19775	984	55	well	well	RB
19775	984	56	and	and	CC
19775	984	57	fill	fill	VB
19775	984	58	the	the	DT
19775	984	59	onion	onion	NN
19775	984	60	shells	shell	NNS
19775	984	61	,	,	,
19775	984	62	dust	dust	NN
19775	984	63	over	over	IN
19775	984	64	a	a	DT
19775	984	65	few	few	JJ
19775	984	66	bread	bread	NN
19775	984	67	crumbs	crumb	NNS
19775	984	68	,	,	,
19775	984	69	dot	dot	VBP
19775	984	70	with	with	IN
19775	984	71	butter	butter	NN
19775	984	72	and	and	CC
19775	984	73	bake	bake	NN
19775	984	74	until	until	IN
19775	984	75	brown	brown	NNP
19775	984	76	.	.	.
19775	985	1	Put	put	VB
19775	985	2	the	the	DT
19775	985	3	remaining	remain	VBG
19775	985	4	onion	onion	NN
19775	985	5	into	into	IN
19775	985	6	a	a	DT
19775	985	7	stew	stew	JJ
19775	985	8	pan	pan	NN
19775	985	9	,	,	,
19775	985	10	with	with	IN
19775	985	11	a	a	DT
19775	985	12	tablespoonful	tablespoonful	NN
19775	985	13	of	of	IN
19775	985	14	butter	butter	NN
19775	985	15	,	,	,
19775	985	16	a	a	DT
19775	985	17	half	half	RB
19775	985	18	-	-	HYPH
19775	985	19	tablespoonful	tablespoonful	JJ
19775	985	20	of	of	IN
19775	985	21	flour	flour	NN
19775	985	22	,	,	,
19775	985	23	and	and	CC
19775	985	24	after	after	IN
19775	985	25	it	-PRON-	PRP
19775	985	26	boils	boil	VBZ
19775	985	27	up	up	RP
19775	985	28	once	once	RB
19775	985	29	,	,	,
19775	985	30	add	add	VB
19775	985	31	a	a	DT
19775	985	32	half	half	JJ
19775	985	33	-	-	HYPH
19775	985	34	cup	cup	NN
19775	985	35	of	of	IN
19775	985	36	milk	milk	NN
19775	985	37	,	,	,
19775	985	38	a	a	DT
19775	985	39	teaspoonful	teaspoonful	NN
19775	985	40	of	of	IN
19775	985	41	parsley	parsley	NN
19775	985	42	,	,	,
19775	985	43	salt	salt	NN
19775	985	44	and	and	CC
19775	985	45	pepper	pepper	NN
19775	985	46	,	,	,
19775	985	47	boil	boil	VB
19775	985	48	up	up	RP
19775	985	49	again	again	RB
19775	985	50	,	,	,
19775	985	51	pour	pour	VB
19775	985	52	over	over	IN
19775	985	53	onions	onion	NNS
19775	985	54	and	and	CC
19775	985	55	serve	serve	VB
19775	985	56	.	.	.
19775	986	1	This	this	DT
19775	986	2	is	be	VBZ
19775	986	3	a	a	DT
19775	986	4	good	good	JJ
19775	986	5	second	second	JJ
19775	986	6	course	course	NN
19775	986	7	after	after	IN
19775	986	8	soup	soup	NN
19775	986	9	served	serve	VBD
19775	986	10	with	with	IN
19775	986	11	apple	apple	NN
19775	986	12	sauce	sauce	NN
19775	986	13	.	.	.
19775	987	1	PARSLEY	PARSLEY	NNP
19775	987	2	.	.	.
19775	988	1	Parsley	Parsley	NNP
19775	988	2	is	be	VBZ
19775	988	3	the	the	DT
19775	988	4	prime	prime	JJ
19775	988	5	favorite	favorite	NN
19775	988	6	of	of	IN
19775	988	7	the	the	DT
19775	988	8	garnishes	garnish	NNS
19775	988	9	.	.	.
19775	989	1	Its	-PRON-	PRP$
19775	989	2	pretty	pretty	RB
19775	989	3	curled	curled	JJ
19775	989	4	leaves	leave	NNS
19775	989	5	are	be	VBP
19775	989	6	used	use	VBN
19775	989	7	to	to	TO
19775	989	8	decorate	decorate	VB
19775	989	9	fish	fish	NN
19775	989	10	flesh	flesh	NN
19775	989	11	and	and	CC
19775	989	12	fowl	fowl	NN
19775	989	13	and	and	CC
19775	989	14	many	many	PDT
19775	989	15	a	a	DT
19775	989	16	vegetable	vegetable	NN
19775	989	17	.	.	.
19775	990	1	Either	either	CC
19775	990	2	natural	natural	JJ
19775	990	3	,	,	,
19775	990	4	minced	mince	VBN
19775	990	5	or	or	CC
19775	990	6	fried	fry	VBN
19775	990	7	,	,	,
19775	990	8	it	-PRON-	PRP
19775	990	9	is	be	VBZ
19775	990	10	an	an	DT
19775	990	11	appetizing	appetize	VBG
19775	990	12	addition	addition	NN
19775	990	13	to	to	IN
19775	990	14	many	many	JJ
19775	990	15	sauces	sauce	NNS
19775	990	16	,	,	,
19775	990	17	soups	soup	NNS
19775	990	18	,	,	,
19775	990	19	dressings	dressing	NNS
19775	990	20	and	and	CC
19775	990	21	salads	salad	NNS
19775	990	22	.	.	.
19775	991	1	FRIED	FRIED	NNP
19775	991	2	PARSLEY	PARSLEY	NNP
19775	991	3	.	.	.
19775	992	1	Wash	wash	VB
19775	992	2	the	the	DT
19775	992	3	parsley	parsley	NN
19775	992	4	very	very	RB
19775	992	5	clean	clean	JJ
19775	992	6	,	,	,
19775	992	7	chop	chop	VBP
19775	992	8	fine	fine	NN
19775	992	9	and	and	CC
19775	992	10	fry	fry	VB
19775	992	11	in	in	IN
19775	992	12	butter	butter	NN
19775	992	13	in	in	IN
19775	992	14	the	the	DT
19775	992	15	proportion	proportion	NN
19775	992	16	of	of	IN
19775	992	17	one	one	CD
19775	992	18	tablespoonful	tablespoonful	NN
19775	992	19	of	of	IN
19775	992	20	butter	butter	NN
19775	992	21	to	to	IN
19775	992	22	one	one	CD
19775	992	23	pint	pint	NN
19775	992	24	of	of	IN
19775	992	25	minced	mince	VBN
19775	992	26	parsley	parsley	NNP
19775	992	27	.	.	.
19775	993	1	When	when	WRB
19775	993	2	soft	soft	JJ
19775	993	3	,	,	,
19775	993	4	sprinkle	sprinkle	VB
19775	993	5	with	with	IN
19775	993	6	bread	bread	NN
19775	993	7	crumbs	crumb	NNS
19775	993	8	,	,	,
19775	993	9	moisten	moisten	RB
19775	993	10	with	with	IN
19775	993	11	a	a	DT
19775	993	12	little	little	JJ
19775	993	13	water	water	NN
19775	993	14	,	,	,
19775	993	15	and	and	CC
19775	993	16	cook	cook	VB
19775	993	17	ten	ten	CD
19775	993	18	or	or	CC
19775	993	19	fifteen	fifteen	CD
19775	993	20	minutes	minute	NNS
19775	993	21	longer	long	RBR
19775	993	22	.	.	.
19775	994	1	Garnish	garnish	VB
19775	994	2	it	-PRON-	PRP
19775	994	3	with	with	IN
19775	994	4	sliced	sliced	JJ
19775	994	5	boiled	boil	VBN
19775	994	6	egg	egg	NN
19775	994	7	.	.	.
19775	995	1	To	to	TO
19775	995	2	be	be	VB
19775	995	3	eaten	eat	VBN
19775	995	4	with	with	IN
19775	995	5	pigeon	pigeon	NN
19775	995	6	.	.	.
19775	996	1	PARSLEY	parsley	NN
19775	996	2	VINEGAR	vinegar	NN
19775	996	3	.	.	.
19775	997	1	Fill	fill	VB
19775	997	2	a	a	DT
19775	997	3	preserving	preserve	VBG
19775	997	4	bottle	bottle	NN
19775	997	5	with	with	IN
19775	997	6	parsley	parsley	NN
19775	997	7	leaves	leave	NNS
19775	997	8	,	,	,
19775	997	9	freshly	freshly	RB
19775	997	10	gathered	gather	VBN
19775	997	11	and	and	CC
19775	997	12	washed	wash	VBD
19775	997	13	,	,	,
19775	997	14	and	and	CC
19775	997	15	cover	cover	VB
19775	997	16	with	with	IN
19775	997	17	vinegar	vinegar	NN
19775	997	18	.	.	.
19775	998	1	Screw	screw	VB
19775	998	2	down	down	RP
19775	998	3	the	the	DT
19775	998	4	top	top	NN
19775	998	5	and	and	CC
19775	998	6	set	set	VBN
19775	998	7	aside	aside	RB
19775	998	8	for	for	IN
19775	998	9	two	two	CD
19775	998	10	or	or	CC
19775	998	11	three	three	CD
19775	998	12	weeks	week	NNS
19775	998	13	.	.	.
19775	999	1	Then	then	RB
19775	999	2	strain	strain	VB
19775	999	3	off	off	RP
19775	999	4	the	the	DT
19775	999	5	vinegar	vinegar	NN
19775	999	6	,	,	,
19775	999	7	add	add	VB
19775	999	8	salt	salt	NN
19775	999	9	and	and	CC
19775	999	10	cayenne	cayenne	NN
19775	999	11	pepper	pepper	NN
19775	999	12	to	to	TO
19775	999	13	taste	taste	NN
19775	999	14	,	,	,
19775	999	15	bottle	bottle	NN
19775	999	16	and	and	CC
19775	999	17	cork	cork	NN
19775	999	18	.	.	.
19775	1000	1	Use	use	VB
19775	1000	2	on	on	IN
19775	1000	3	cold	cold	JJ
19775	1000	4	meats	meat	NNS
19775	1000	5	,	,	,
19775	1000	6	cabbage	cabbage	NN
19775	1000	7	,	,	,
19775	1000	8	etc	etc	FW
19775	1000	9	.	.	.
19775	1001	1	PARSLEY	PARSLEY	NNP
19775	1001	2	SAUCE	SAUCE	VBN
19775	1001	3	.	.	.
19775	1002	1	(	(	-LRB-
19775	1002	2	See	see	VB
19775	1002	3	Sauces	Sauces	NNPS
19775	1002	4	.	.	.
19775	1002	5	)	)	-RRB-
19775	1003	1	BOILED	BOILED	NNP
19775	1003	2	PARSNIPS	PARSNIPS	NNP
19775	1003	3	.	.	.
19775	1004	1	Wash	wash	VB
19775	1004	2	,	,	,
19775	1004	3	scrape	scrape	NN
19775	1004	4	and	and	CC
19775	1004	5	cut	cut	VBD
19775	1004	6	them	-PRON-	PRP
19775	1004	7	into	into	IN
19775	1004	8	slices	slice	NNS
19775	1004	9	about	about	IN
19775	1004	10	an	an	DT
19775	1004	11	inch	inch	NN
19775	1004	12	thick	thick	JJ
19775	1004	13	,	,	,
19775	1004	14	put	put	VBD
19775	1004	15	them	-PRON-	PRP
19775	1004	16	in	in	IN
19775	1004	17	a	a	DT
19775	1004	18	saucepan	saucepan	NN
19775	1004	19	with	with	IN
19775	1004	20	salted	salted	JJ
19775	1004	21	water	water	NN
19775	1004	22	and	and	CC
19775	1004	23	cook	cook	NN
19775	1004	24	until	until	IN
19775	1004	25	tender	tender	NN
19775	1004	26	,	,	,
19775	1004	27	drain	drain	VBP
19775	1004	28	,	,	,
19775	1004	29	cover	cover	VB
19775	1004	30	with	with	IN
19775	1004	31	good	good	JJ
19775	1004	32	rich	rich	JJ
19775	1004	33	milk	milk	NN
19775	1004	34	,	,	,
19775	1004	35	season	season	NN
19775	1004	36	with	with	IN
19775	1004	37	butter	butter	NN
19775	1004	38	,	,	,
19775	1004	39	pepper	pepper	NN
19775	1004	40	and	and	CC
19775	1004	41	salt	salt	NN
19775	1004	42	to	to	TO
19775	1004	43	taste	taste	NN
19775	1004	44	,	,	,
19775	1004	45	bring	bring	VB
19775	1004	46	to	to	IN
19775	1004	47	a	a	DT
19775	1004	48	boil	boil	NN
19775	1004	49	and	and	CC
19775	1004	50	serve	serve	VB
19775	1004	51	.	.	.
19775	1005	1	BROILED	broiled	NN
19775	1005	2	PARSNIPS	parsnip	NNS
19775	1005	3	.	.	.
19775	1006	1	After	after	IN
19775	1006	2	parsnips	parsnip	NNS
19775	1006	3	are	be	VBP
19775	1006	4	boiled	boil	VBN
19775	1006	5	,	,	,
19775	1006	6	slice	slice	NNP
19775	1006	7	and	and	CC
19775	1006	8	broil	broil	NNP
19775	1006	9	brown	brown	NNP
19775	1006	10	.	.	.
19775	1007	1	Make	make	VB
19775	1007	2	a	a	DT
19775	1007	3	gravy	gravy	NN
19775	1007	4	as	as	IN
19775	1007	5	for	for	IN
19775	1007	6	beefsteak	beefsteak	NN
19775	1007	7	.	.	.
19775	1008	1	BROWNED	BROWNED	NNP
19775	1008	2	PARSNIPS	parsnip	NNS
19775	1008	3	.	.	.
19775	1009	1	Put	put	VB
19775	1009	2	two	two	CD
19775	1009	3	or	or	CC
19775	1009	4	three	three	CD
19775	1009	5	thin	thin	JJ
19775	1009	6	slices	slice	NNS
19775	1009	7	of	of	IN
19775	1009	8	salt	salt	NN
19775	1009	9	pork	pork	NN
19775	1009	10	in	in	IN
19775	1009	11	the	the	DT
19775	1009	12	bottom	bottom	NN
19775	1009	13	of	of	IN
19775	1009	14	a	a	DT
19775	1009	15	kettle	kettle	NN
19775	1009	16	and	and	CC
19775	1009	17	let	let	VB
19775	1009	18	them	-PRON-	PRP
19775	1009	19	brown	brown	VB
19775	1009	20	,	,	,
19775	1009	21	scrape	scrape	VB
19775	1009	22	and	and	CC
19775	1009	23	slice	slice	VB
19775	1009	24	the	the	DT
19775	1009	25	parsnips	parsnip	NNS
19775	1009	26	and	and	CC
19775	1009	27	pare	pare	VB
19775	1009	28	about	about	IN
19775	1009	29	the	the	DT
19775	1009	30	same	same	JJ
19775	1009	31	amount	amount	NN
19775	1009	32	of	of	IN
19775	1009	33	potatoes	potato	NNS
19775	1009	34	,	,	,
19775	1009	35	leaving	leave	VBG
19775	1009	36	them	-PRON-	PRP
19775	1009	37	whole	whole	JJ
19775	1009	38	if	if	IN
19775	1009	39	they	-PRON-	PRP
19775	1009	40	are	be	VBP
19775	1009	41	small	small	JJ
19775	1009	42	.	.	.
19775	1010	1	Place	place	NN
19775	1010	2	in	in	IN
19775	1010	3	alternate	alternate	JJ
19775	1010	4	layers	layer	NNS
19775	1010	5	in	in	IN
19775	1010	6	the	the	DT
19775	1010	7	kettle	kettle	NN
19775	1010	8	,	,	,
19775	1010	9	and	and	CC
19775	1010	10	add	add	VB
19775	1010	11	sufficient	sufficient	JJ
19775	1010	12	water	water	NN
19775	1010	13	to	to	TO
19775	1010	14	cook	cook	VB
19775	1010	15	them	-PRON-	PRP
19775	1010	16	,	,	,
19775	1010	17	leaving	leave	VBG
19775	1010	18	them	-PRON-	PRP
19775	1010	19	to	to	TO
19775	1010	20	brown	brown	VB
19775	1010	21	slightly	slightly	RB
19775	1010	22	.	.	.
19775	1011	1	They	-PRON-	PRP
19775	1011	2	must	must	MD
19775	1011	3	be	be	VB
19775	1011	4	closely	closely	RB
19775	1011	5	watched	watch	VBN
19775	1011	6	as	as	IN
19775	1011	7	they	-PRON-	PRP
19775	1011	8	burn	burn	VBP
19775	1011	9	very	very	RB
19775	1011	10	easily	easily	RB
19775	1011	11	.	.	.
19775	1012	1	Requires	require	VBZ
19775	1012	2	about	about	IN
19775	1012	3	one	one	CD
19775	1012	4	and	and	CC
19775	1012	5	a	a	DT
19775	1012	6	half	half	NN
19775	1012	7	hours	hour	NNS
19775	1012	8	to	to	TO
19775	1012	9	cook	cook	VB
19775	1012	10	and	and	CC
19775	1012	11	brown	brown	VB
19775	1012	12	nicely	nicely	RB
19775	1012	13	.	.	.
19775	1013	1	Remove	remove	VB
19775	1013	2	the	the	DT
19775	1013	3	vegetables	vegetable	NNS
19775	1013	4	and	and	CC
19775	1013	5	thicken	thicken	VB
19775	1013	6	the	the	DT
19775	1013	7	gravy	gravy	NN
19775	1013	8	with	with	IN
19775	1013	9	a	a	DT
19775	1013	10	little	little	JJ
19775	1013	11	flour	flour	NN
19775	1013	12	;	;	:
19775	1013	13	add	add	VB
19775	1013	14	pepper	pepper	NN
19775	1013	15	and	and	CC
19775	1013	16	salt	salt	NN
19775	1013	17	,	,	,
19775	1013	18	and	and	CC
19775	1013	19	a	a	DT
19775	1013	20	small	small	JJ
19775	1013	21	lump	lump	NN
19775	1013	22	of	of	IN
19775	1013	23	butter	butter	NN
19775	1013	24	.	.	.
19775	1014	1	Serve	serve	VB
19775	1014	2	pork	pork	NN
19775	1014	3	and	and	CC
19775	1014	4	vegetables	vegetable	NNS
19775	1014	5	on	on	IN
19775	1014	6	a	a	DT
19775	1014	7	large	large	JJ
19775	1014	8	,	,	,
19775	1014	9	deep	deep	JJ
19775	1014	10	platter	platter	NN
19775	1014	11	and	and	CC
19775	1014	12	pour	pour	VBP
19775	1014	13	over	over	IN
19775	1014	14	the	the	DT
19775	1014	15	gravy	gravy	NN
19775	1014	16	.	.	.
19775	1015	1	FRIED	FRIED	NNP
19775	1015	2	PARSNIPS	PARSNIPS	NNP
19775	1015	3	.	.	.
19775	1016	1	Scrape	scrape	VB
19775	1016	2	and	and	CC
19775	1016	3	wash	wash	VB
19775	1016	4	parsnips	parsnip	NNS
19775	1016	5	,	,	,
19775	1016	6	cut	cut	VBD
19775	1016	7	off	off	RP
19775	1016	8	the	the	DT
19775	1016	9	small	small	JJ
19775	1016	10	end	end	NN
19775	1016	11	and	and	CC
19775	1016	12	cut	cut	VB
19775	1016	13	the	the	DT
19775	1016	14	thick	thick	JJ
19775	1016	15	part	part	NN
19775	1016	16	into	into	IN
19775	1016	17	half	half	JJ
19775	1016	18	-	-	HYPH
19775	1016	19	inch	inch	NN
19775	1016	20	-	-	HYPH
19775	1016	21	thick	thick	JJ
19775	1016	22	slices	slice	NNS
19775	1016	23	.	.	.
19775	1017	1	Put	put	VB
19775	1017	2	them	-PRON-	PRP
19775	1017	3	in	in	IN
19775	1017	4	boiling	boil	VBG
19775	1017	5	water	water	NN
19775	1017	6	with	with	IN
19775	1017	7	a	a	DT
19775	1017	8	tablespoonful	tablespoonful	JJ
19775	1017	9	each	each	DT
19775	1017	10	of	of	IN
19775	1017	11	salt	salt	NN
19775	1017	12	and	and	CC
19775	1017	13	sugar	sugar	NN
19775	1017	14	.	.	.
19775	1018	1	Boil	boil	VB
19775	1018	2	an	an	DT
19775	1018	3	hour	hour	NN
19775	1018	4	or	or	CC
19775	1018	5	until	until	IN
19775	1018	6	nearly	nearly	RB
19775	1018	7	done	do	VBN
19775	1018	8	and	and	CC
19775	1018	9	drain	drain	VB
19775	1018	10	;	;	:
19775	1018	11	beat	beat	VB
19775	1018	12	two	two	CD
19775	1018	13	eggs	egg	NNS
19775	1018	14	,	,	,
19775	1018	15	four	four	CD
19775	1018	16	tablespoonfuls	tablespoonful	NNS
19775	1018	17	of	of	IN
19775	1018	18	flour	flour	NN
19775	1018	19	and	and	CC
19775	1018	20	half	half	PDT
19775	1018	21	a	a	DT
19775	1018	22	pint	pint	NN
19775	1018	23	of	of	IN
19775	1018	24	milk	milk	NN
19775	1018	25	together	together	RB
19775	1018	26	,	,	,
19775	1018	27	season	season	NN
19775	1018	28	with	with	IN
19775	1018	29	salt	salt	NN
19775	1018	30	and	and	CC
19775	1018	31	pepper	pepper	NN
19775	1018	32	.	.	.
19775	1019	1	Dip	dip	VB
19775	1019	2	the	the	DT
19775	1019	3	slices	slice	NNS
19775	1019	4	of	of	IN
19775	1019	5	parsnip	parsnip	NN
19775	1019	6	into	into	IN
19775	1019	7	the	the	DT
19775	1019	8	batter	batter	NN
19775	1019	9	,	,	,
19775	1019	10	then	then	RB
19775	1019	11	in	in	IN
19775	1019	12	bread	bread	NN
19775	1019	13	crumbs	crumb	NNS
19775	1019	14	and	and	CC
19775	1019	15	fry	fry	VB
19775	1019	16	in	in	IN
19775	1019	17	boiling	boil	VBG
19775	1019	18	lard	lard	NN
19775	1019	19	or	or	CC
19775	1019	20	drippings	dripping	NNS
19775	1019	21	until	until	IN
19775	1019	22	a	a	DT
19775	1019	23	golden	golden	JJ
19775	1019	24	brown	brown	NN
19775	1019	25	.	.	.
19775	1020	1	Pile	pile	VB
19775	1020	2	them	-PRON-	PRP
19775	1020	3	in	in	IN
19775	1020	4	a	a	DT
19775	1020	5	heap	heap	NN
19775	1020	6	on	on	IN
19775	1020	7	a	a	DT
19775	1020	8	napkin	napkin	NN
19775	1020	9	and	and	CC
19775	1020	10	serve	serve	VB
19775	1020	11	very	very	RB
19775	1020	12	hot	hot	JJ
19775	1020	13	.	.	.
19775	1021	1	PARSNIP	PARSNIP	NNP
19775	1021	2	FRITTERS	fritter	NNS
19775	1021	3	.	.	.
19775	1022	1	Scrape	scrape	NN
19775	1022	2	and	and	CC
19775	1022	3	halve	halve	VB
19775	1022	4	the	the	DT
19775	1022	5	parsnips	parsnip	NNS
19775	1022	6	,	,	,
19775	1022	7	boil	boil	NNP
19775	1022	8	tender	tender	NN
19775	1022	9	in	in	IN
19775	1022	10	salted	salt	VBN
19775	1022	11	water	water	NN
19775	1022	12	,	,	,
19775	1022	13	mash	mash	NN
19775	1022	14	smooth	smooth	NN
19775	1022	15	,	,	,
19775	1022	16	picking	pick	VBG
19775	1022	17	out	out	RP
19775	1022	18	the	the	DT
19775	1022	19	woody	woody	NN
19775	1022	20	bits	bit	NNS
19775	1022	21	;	;	:
19775	1022	22	then	then	RB
19775	1022	23	add	add	VB
19775	1022	24	a	a	DT
19775	1022	25	beaten	beat	VBN
19775	1022	26	egg	egg	NN
19775	1022	27	to	to	IN
19775	1022	28	every	every	DT
19775	1022	29	four	four	CD
19775	1022	30	parsnips	parsnip	NNS
19775	1022	31	,	,	,
19775	1022	32	a	a	DT
19775	1022	33	tablespoonful	tablespoonful	NN
19775	1022	34	of	of	IN
19775	1022	35	flour	flour	NN
19775	1022	36	,	,	,
19775	1022	37	pepper	pepper	NN
19775	1022	38	and	and	CC
19775	1022	39	salt	salt	NN
19775	1022	40	to	to	IN
19775	1022	41	taste	taste	NN
19775	1022	42	,	,	,
19775	1022	43	and	and	CC
19775	1022	44	enough	enough	JJ
19775	1022	45	milk	milk	NN
19775	1022	46	to	to	TO
19775	1022	47	make	make	VB
19775	1022	48	into	into	IN
19775	1022	49	a	a	DT
19775	1022	50	thin	thin	JJ
19775	1022	51	batter	batter	NN
19775	1022	52	;	;	:
19775	1022	53	drop	drop	VB
19775	1022	54	by	by	IN
19775	1022	55	the	the	DT
19775	1022	56	tablespoonful	tablespoonful	JJ
19775	1022	57	into	into	IN
19775	1022	58	hot	hot	JJ
19775	1022	59	lard	lard	NN
19775	1022	60	,	,	,
19775	1022	61	and	and	CC
19775	1022	62	fry	fry	NNP
19775	1022	63	brown	brown	NNP
19775	1022	64	.	.	.
19775	1023	1	Drain	drain	VB
19775	1023	2	into	into	IN
19775	1023	3	a	a	DT
19775	1023	4	hot	hot	JJ
19775	1023	5	colander	colander	NN
19775	1023	6	and	and	CC
19775	1023	7	dish	dish	NN
19775	1023	8	.	.	.
19775	1024	1	MASHED	mashed	JJ
19775	1024	2	PARSNIPS	parsnip	NNS
19775	1024	3	.	.	.
19775	1025	1	Boil	Boil	NNP
19775	1025	2	parsnips	parsnip	NNS
19775	1025	3	tender	tender	VBP
19775	1025	4	in	in	IN
19775	1025	5	salted	salt	VBN
19775	1025	6	water	water	NN
19775	1025	7	,	,	,
19775	1025	8	drain	drain	VB
19775	1025	9	and	and	CC
19775	1025	10	mash	mash	VB
19775	1025	11	them	-PRON-	PRP
19775	1025	12	through	through	IN
19775	1025	13	a	a	DT
19775	1025	14	colander	colander	NN
19775	1025	15	.	.	.
19775	1026	1	Put	put	VB
19775	1026	2	the	the	DT
19775	1026	3	pulp	pulp	NN
19775	1026	4	into	into	IN
19775	1026	5	a	a	DT
19775	1026	6	saucepan	saucepan	NN
19775	1026	7	with	with	IN
19775	1026	8	two	two	CD
19775	1026	9	or	or	CC
19775	1026	10	three	three	CD
19775	1026	11	tablespoonfuls	tablespoonful	NNS
19775	1026	12	of	of	IN
19775	1026	13	cream	cream	NN
19775	1026	14	and	and	CC
19775	1026	15	a	a	DT
19775	1026	16	small	small	JJ
19775	1026	17	lump	lump	NN
19775	1026	18	of	of	IN
19775	1026	19	butter	butter	NN
19775	1026	20	rubbed	rub	VBN
19775	1026	21	in	in	IN
19775	1026	22	flour	flour	NN
19775	1026	23	,	,	,
19775	1026	24	stir	stir	VB
19775	1026	25	them	-PRON-	PRP
19775	1026	26	over	over	IN
19775	1026	27	the	the	DT
19775	1026	28	fire	fire	NN
19775	1026	29	until	until	IN
19775	1026	30	the	the	DT
19775	1026	31	butter	butter	NN
19775	1026	32	is	be	VBZ
19775	1026	33	melted	melt	VBN
19775	1026	34	and	and	CC
19775	1026	35	serve	serve	VB
19775	1026	36	.	.	.
19775	1027	1	MOCK	MOCK	NNP
19775	1027	2	OYSTERS	oyster	NNS
19775	1027	3	.	.	.
19775	1028	1	Use	use	VB
19775	1028	2	three	three	CD
19775	1028	3	grated	grate	VBN
19775	1028	4	parsnips	parsnip	NNS
19775	1028	5	,	,	,
19775	1028	6	three	three	CD
19775	1028	7	eggs	egg	NNS
19775	1028	8	,	,	,
19775	1028	9	one	one	CD
19775	1028	10	teaspoonful	teaspoonful	NN
19775	1028	11	of	of	IN
19775	1028	12	salt	salt	NN
19775	1028	13	,	,	,
19775	1028	14	one	one	CD
19775	1028	15	teacupful	teacupful	NN
19775	1028	16	of	of	IN
19775	1028	17	sweet	sweet	JJ
19775	1028	18	cream	cream	NN
19775	1028	19	,	,	,
19775	1028	20	butter	butter	VB
19775	1028	21	half	half	PDT
19775	1028	22	the	the	DT
19775	1028	23	size	size	NN
19775	1028	24	of	of	IN
19775	1028	25	an	an	DT
19775	1028	26	egg	egg	NN
19775	1028	27	,	,	,
19775	1028	28	three	three	CD
19775	1028	29	tablespoonfuls	tablespoonful	NNS
19775	1028	30	of	of	IN
19775	1028	31	flour	flour	NN
19775	1028	32	.	.	.
19775	1029	1	Fry	Fry	NNP
19775	1029	2	as	as	IN
19775	1029	3	pancakes	pancake	NNS
19775	1029	4	.	.	.
19775	1030	1	PARSNIP	PARSNIP	NNP
19775	1030	2	PUFFS	PUFFS	NNP
19775	1030	3	.	.	.
19775	1031	1	Take	take	VB
19775	1031	2	one	one	CD
19775	1031	3	egg	egg	NN
19775	1031	4	,	,	,
19775	1031	5	well	well	RB
19775	1031	6	beaten	beat	VBN
19775	1031	7	,	,	,
19775	1031	8	and	and	CC
19775	1031	9	add	add	VB
19775	1031	10	(	(	-LRB-
19775	1031	11	without	without	IN
19775	1031	12	stirring	stir	VBG
19775	1031	13	until	until	IN
19775	1031	14	the	the	DT
19775	1031	15	ingredients	ingredient	NNS
19775	1031	16	are	be	VBP
19775	1031	17	in	in	IN
19775	1031	18	)	)	-RRB-
19775	1031	19	one	one	CD
19775	1031	20	teacupful	teacupful	JJ
19775	1031	21	each	each	DT
19775	1031	22	of	of	IN
19775	1031	23	cold	cold	JJ
19775	1031	24	water	water	NN
19775	1031	25	and	and	CC
19775	1031	26	flour	flour	NN
19775	1031	27	,	,	,
19775	1031	28	one	one	CD
19775	1031	29	heaping	heap	VBG
19775	1031	30	teaspoonful	teaspoonful	JJ
19775	1031	31	of	of	IN
19775	1031	32	baking	bake	VBG
19775	1031	33	powder	powder	NN
19775	1031	34	,	,	,
19775	1031	35	half	half	PDT
19775	1031	36	a	a	DT
19775	1031	37	teaspoonful	teaspoonful	NN
19775	1031	38	of	of	IN
19775	1031	39	salt	salt	NN
19775	1031	40	,	,	,
19775	1031	41	one	one	CD
19775	1031	42	teacupful	teacupful	NN
19775	1031	43	of	of	IN
19775	1031	44	well	well	RB
19775	1031	45	-	-	HYPH
19775	1031	46	mashed	mashed	JJ
19775	1031	47	,	,	,
19775	1031	48	boiled	boil	VBN
19775	1031	49	parsnips	parsnip	NNS
19775	1031	50	;	;	:
19775	1031	51	stir	stir	VB
19775	1031	52	very	very	RB
19775	1031	53	lightly	lightly	RB
19775	1031	54	and	and	CC
19775	1031	55	only	only	RB
19775	1031	56	enough	enough	JJ
19775	1031	57	to	to	TO
19775	1031	58	mix	mix	VB
19775	1031	59	.	.	.
19775	1032	1	Do	do	VB
19775	1032	2	not	not	RB
19775	1032	3	let	let	VB
19775	1032	4	it	-PRON-	PRP
19775	1032	5	stand	stand	VB
19775	1032	6	long	long	RB
19775	1032	7	.	.	.
19775	1033	1	Drop	drop	VB
19775	1033	2	by	by	IN
19775	1033	3	the	the	DT
19775	1033	4	tablespoonful	tablespoonful	JJ
19775	1033	5	into	into	IN
19775	1033	6	hot	hot	JJ
19775	1033	7	,	,	,
19775	1033	8	melted	melted	JJ
19775	1033	9	fat	fat	NN
19775	1033	10	in	in	IN
19775	1033	11	a	a	DT
19775	1033	12	frying	fry	VBG
19775	1033	13	pan	pan	NN
19775	1033	14	,	,	,
19775	1033	15	and	and	CC
19775	1033	16	cook	cook	VB
19775	1033	17	until	until	IN
19775	1033	18	a	a	DT
19775	1033	19	delicate	delicate	JJ
19775	1033	20	brown	brown	NN
19775	1033	21	.	.	.
19775	1034	1	CHICAGO	CHICAGO	NNP
19775	1034	2	RECORD	RECORD	NNP
19775	1034	3	.	.	.
19775	1035	1	AMBUSHED	AMBUSHED	NNP
19775	1035	2	PEAS	PEAS	NNP
19775	1035	3	.	.	.
19775	1036	1	[	[	-LRB-
19775	1036	2	Illustration	illustration	NN
19775	1036	3	]	]	-RRB-
19775	1036	4	Cut	cut	VB
19775	1036	5	the	the	DT
19775	1036	6	tops	top	NNS
19775	1036	7	off	off	IN
19775	1036	8	of	of	IN
19775	1036	9	biscuits	biscuit	NNS
19775	1036	10	or	or	CC
19775	1036	11	buns	bun	NNS
19775	1036	12	twenty	twenty	CD
19775	1036	13	-	-	HYPH
19775	1036	14	four	four	CD
19775	1036	15	hours	hour	NNS
19775	1036	16	old	old	JJ
19775	1036	17	.	.	.
19775	1037	1	Scoop	scoop	VB
19775	1037	2	out	out	RP
19775	1037	3	the	the	DT
19775	1037	4	inside	inside	NN
19775	1037	5	and	and	CC
19775	1037	6	put	put	VB
19775	1037	7	both	both	DT
19775	1037	8	shells	shell	NNS
19775	1037	9	and	and	CC
19775	1037	10	tops	top	NNS
19775	1037	11	into	into	IN
19775	1037	12	the	the	DT
19775	1037	13	oven	oven	NN
19775	1037	14	to	to	TO
19775	1037	15	crust	crust	NN
19775	1037	16	.	.	.
19775	1038	1	Pour	pour	VB
19775	1038	2	into	into	IN
19775	1038	3	them	-PRON-	PRP
19775	1038	4	peas	pea	NNS
19775	1038	5	after	after	IN
19775	1038	6	they	-PRON-	PRP
19775	1038	7	have	have	VBP
19775	1038	8	been	be	VBN
19775	1038	9	boiled	boil	VBN
19775	1038	10	and	and	CC
19775	1038	11	mixed	mix	VBN
19775	1038	12	with	with	IN
19775	1038	13	a	a	DT
19775	1038	14	cream	cream	NN
19775	1038	15	sauce	sauce	NN
19775	1038	16	to	to	TO
19775	1038	17	which	which	WDT
19775	1038	18	an	an	DT
19775	1038	19	egg	egg	NN
19775	1038	20	has	have	VBZ
19775	1038	21	been	be	VBN
19775	1038	22	added	add	VBN
19775	1038	23	,	,	,
19775	1038	24	also	also	RB
19775	1038	25	minced	mince	VBD
19775	1038	26	parsley	parsley	NNP
19775	1038	27	or	or	CC
19775	1038	28	mint	mint	NN
19775	1038	29	if	if	IN
19775	1038	30	liked	like	VBN
19775	1038	31	.	.	.
19775	1039	1	Cover	cover	VB
19775	1039	2	carefully	carefully	RB
19775	1039	3	with	with	IN
19775	1039	4	the	the	DT
19775	1039	5	tops	top	NNS
19775	1039	6	and	and	CC
19775	1039	7	serve	serve	VB
19775	1039	8	hot	hot	JJ
19775	1039	9	.	.	.
19775	1040	1	BOILED	BOILED	NNP
19775	1040	2	PEAS	PEAS	NNP
19775	1040	3	.	.	.
19775	1041	1	Do	do	VB
19775	1041	2	not	not	RB
19775	1041	3	shell	shell	VB
19775	1041	4	peas	pea	NNS
19775	1041	5	until	until	IN
19775	1041	6	ready	ready	JJ
19775	1041	7	to	to	TO
19775	1041	8	cook	cook	VB
19775	1041	9	.	.	.
19775	1042	1	Salt	salt	NN
19775	1042	2	,	,	,
19775	1042	3	and	and	CC
19775	1042	4	slightly	slightly	RB
19775	1042	5	sweeten	sweeten	VBD
19775	1042	6	if	if	IN
19775	1042	7	needed	need	VBN
19775	1042	8	boiling	boiling	NN
19775	1042	9	water	water	NN
19775	1042	10	,	,	,
19775	1042	11	drop	drop	VB
19775	1042	12	the	the	DT
19775	1042	13	peas	pea	NNS
19775	1042	14	so	so	RB
19775	1042	15	slowly	slowly	RB
19775	1042	16	into	into	IN
19775	1042	17	the	the	DT
19775	1042	18	water	water	NN
19775	1042	19	it	-PRON-	PRP
19775	1042	20	will	will	MD
19775	1042	21	not	not	RB
19775	1042	22	stop	stop	VB
19775	1042	23	boiling	boil	VBG
19775	1042	24	.	.	.
19775	1043	1	Boil	boil	VB
19775	1043	2	the	the	DT
19775	1043	3	peas	pea	NNS
19775	1043	4	until	until	IN
19775	1043	5	tender	tender	NN
19775	1043	6	without	without	IN
19775	1043	7	covering	cover	VBG
19775	1043	8	and	and	CC
19775	1043	9	they	-PRON-	PRP
19775	1043	10	will	will	MD
19775	1043	11	keep	keep	VB
19775	1043	12	their	-PRON-	PRP$
19775	1043	13	color	color	NN
19775	1043	14	.	.	.
19775	1044	1	They	-PRON-	PRP
19775	1044	2	will	will	MD
19775	1044	3	generally	generally	RB
19775	1044	4	cook	cook	VB
19775	1044	5	in	in	RP
19775	1044	6	about	about	RB
19775	1044	7	twenty	twenty	CD
19775	1044	8	minutes	minute	NNS
19775	1044	9	,	,	,
19775	1044	10	take	take	VB
19775	1044	11	them	-PRON-	PRP
19775	1044	12	up	up	RP
19775	1044	13	with	with	IN
19775	1044	14	a	a	DT
19775	1044	15	little	little	JJ
19775	1044	16	of	of	IN
19775	1044	17	the	the	DT
19775	1044	18	liquor	liquor	NN
19775	1044	19	in	in	IN
19775	1044	20	which	which	WDT
19775	1044	21	they	-PRON-	PRP
19775	1044	22	were	be	VBD
19775	1044	23	boiled	boil	VBN
19775	1044	24	,	,	,
19775	1044	25	butter	butter	NN
19775	1044	26	and	and	CC
19775	1044	27	pepper	pepper	VB
19775	1044	28	them	-PRON-	PRP
19775	1044	29	,	,	,
19775	1044	30	and	and	CC
19775	1044	31	they	-PRON-	PRP
19775	1044	32	are	be	VBP
19775	1044	33	much	much	RB
19775	1044	34	better	well	JJR
19775	1044	35	to	to	TO
19775	1044	36	add	add	VB
19775	1044	37	a	a	DT
19775	1044	38	little	little	RB
19775	1044	39	sweet	sweet	JJ
19775	1044	40	cream	cream	NN
19775	1044	41	,	,	,
19775	1044	42	but	but	CC
19775	1044	43	will	will	MD
19775	1044	44	do	do	VB
19775	1044	45	without	without	IN
19775	1044	46	.	.	.
19775	1045	1	If	if	IN
19775	1045	2	they	-PRON-	PRP
19775	1045	3	are	be	VBP
19775	1045	4	cooked	cook	VBN
19775	1045	5	immediately	immediately	RB
19775	1045	6	upon	upon	IN
19775	1045	7	gathering	gathering	NN
19775	1045	8	,	,	,
19775	1045	9	they	-PRON-	PRP
19775	1045	10	will	will	MD
19775	1045	11	need	need	VB
19775	1045	12	no	no	DT
19775	1045	13	sugar	sugar	NN
19775	1045	14	;	;	:
19775	1045	15	if	if	IN
19775	1045	16	allowed	allow	VBN
19775	1045	17	to	to	TO
19775	1045	18	remain	remain	VB
19775	1045	19	twelve	twelve	CD
19775	1045	20	hours	hour	NNS
19775	1045	21	or	or	CC
19775	1045	22	more	more	JJR
19775	1045	23	,	,	,
19775	1045	24	a	a	DT
19775	1045	25	tablespoonful	tablespoonful	NN
19775	1045	26	of	of	IN
19775	1045	27	sugar	sugar	NN
19775	1045	28	will	will	MD
19775	1045	29	be	be	VB
19775	1045	30	found	find	VBN
19775	1045	31	an	an	DT
19775	1045	32	addition	addition	NN
19775	1045	33	.	.	.
19775	1046	1	A	a	DT
19775	1046	2	sprig	sprig	NN
19775	1046	3	of	of	IN
19775	1046	4	mint	mint	NN
19775	1046	5	or	or	CC
19775	1046	6	a	a	DT
19775	1046	7	little	little	JJ
19775	1046	8	parsley	parsley	NN
19775	1046	9	may	may	MD
19775	1046	10	be	be	VB
19775	1046	11	added	add	VBN
19775	1046	12	.	.	.
19775	1047	1	Pea	pea	NN
19775	1047	2	-	-	HYPH
19775	1047	3	pods	pod	NNS
19775	1047	4	are	be	VBP
19775	1047	5	sometimes	sometimes	RB
19775	1047	6	boiled	boil	VBN
19775	1047	7	in	in	IN
19775	1047	8	a	a	DT
19775	1047	9	small	small	JJ
19775	1047	10	quantity	quantity	NN
19775	1047	11	of	of	IN
19775	1047	12	water	water	NN
19775	1047	13	,	,	,
19775	1047	14	then	then	RB
19775	1047	15	are	be	VBP
19775	1047	16	skimmed	skim	VBN
19775	1047	17	out	out	RP
19775	1047	18	and	and	CC
19775	1047	19	the	the	DT
19775	1047	20	peas	pea	NNS
19775	1047	21	are	be	VBP
19775	1047	22	boiled	boil	VBN
19775	1047	23	in	in	IN
19775	1047	24	this	this	DT
19775	1047	25	liquor	liquor	NN
19775	1047	26	.	.	.
19775	1048	1	PEAS	peas	NN
19775	1048	2	AND	and	CC
19775	1048	3	BUTTERED	butter	VBD
19775	1048	4	EGGS	EGGS	NNP
19775	1048	5	.	.	.
19775	1049	1	Stew	stew	VB
19775	1049	2	a	a	DT
19775	1049	3	pint	pint	NN
19775	1049	4	of	of	IN
19775	1049	5	young	young	JJ
19775	1049	6	peas	pea	NNS
19775	1049	7	with	with	IN
19775	1049	8	a	a	DT
19775	1049	9	tablespoonful	tablespoonful	NN
19775	1049	10	of	of	IN
19775	1049	11	butter	butter	NN
19775	1049	12	,	,	,
19775	1049	13	a	a	DT
19775	1049	14	little	little	JJ
19775	1049	15	salt	salt	NN
19775	1049	16	,	,	,
19775	1049	17	pepper	pepper	NN
19775	1049	18	and	and	CC
19775	1049	19	chopped	chop	VBD
19775	1049	20	parsley	parsley	NN
19775	1049	21	,	,	,
19775	1049	22	until	until	IN
19775	1049	23	they	-PRON-	PRP
19775	1049	24	are	be	VBP
19775	1049	25	tender	tender	JJ
19775	1049	26	;	;	:
19775	1049	27	beat	beat	VBD
19775	1049	28	up	up	RP
19775	1049	29	two	two	CD
19775	1049	30	eggs	egg	NNS
19775	1049	31	and	and	CC
19775	1049	32	pour	pour	VB
19775	1049	33	over	over	IN
19775	1049	34	them	-PRON-	PRP
19775	1049	35	the	the	DT
19775	1049	36	boiling	boiling	NN
19775	1049	37	peas	pea	NNS
19775	1049	38	.	.	.
19775	1050	1	Serve	serve	VB
19775	1050	2	at	at	IN
19775	1050	3	once	once	RB
19775	1050	4	on	on	IN
19775	1050	5	toast	toast	NN
19775	1050	6	before	before	IN
19775	1050	7	the	the	DT
19775	1050	8	eggs	egg	NNS
19775	1050	9	harden	harden	NNP
19775	1050	10	.	.	.
19775	1051	1	CANAPES	CANAPES	NNP
19775	1051	2	OF	of	IN
19775	1051	3	PEAS	peas	NN
19775	1051	4	.	.	.
19775	1052	1	These	these	DT
19775	1052	2	form	form	VBP
19775	1052	3	a	a	DT
19775	1052	4	dainty	dainty	NN
19775	1052	5	entree	entree	NN
19775	1052	6	.	.	.
19775	1053	1	To	to	TO
19775	1053	2	prepare	prepare	VB
19775	1053	3	the	the	DT
19775	1053	4	canapes	canape	NNS
19775	1053	5	take	take	VB
19775	1053	6	some	some	DT
19775	1053	7	slices	slice	NNS
19775	1053	8	of	of	IN
19775	1053	9	stale	stale	JJ
19775	1053	10	bread	bread	NN
19775	1053	11	about	about	RB
19775	1053	12	two	two	CD
19775	1053	13	inches	inch	NNS
19775	1053	14	thick	thick	JJ
19775	1053	15	and	and	CC
19775	1053	16	cut	cut	VBD
19775	1053	17	into	into	IN
19775	1053	18	neat	neat	JJ
19775	1053	19	rounds	round	NNS
19775	1053	20	with	with	IN
19775	1053	21	a	a	DT
19775	1053	22	large	large	JJ
19775	1053	23	biscuit	biscuit	NN
19775	1053	24	cutter	cutter	NN
19775	1053	25	.	.	.
19775	1054	1	With	with	IN
19775	1054	2	a	a	DT
19775	1054	3	smaller	small	JJR
19775	1054	4	cutter	cutter	NN
19775	1054	5	mark	mark	NN
19775	1054	6	a	a	DT
19775	1054	7	circle	circle	NN
19775	1054	8	in	in	IN
19775	1054	9	the	the	DT
19775	1054	10	center	center	NN
19775	1054	11	of	of	IN
19775	1054	12	each	each	DT
19775	1054	13	round	round	NN
19775	1054	14	and	and	CC
19775	1054	15	scoop	scoop	VB
19775	1054	16	out	out	RP
19775	1054	17	the	the	DT
19775	1054	18	crumbs	crumb	NNS
19775	1054	19	from	from	IN
19775	1054	20	it	-PRON-	PRP
19775	1054	21	to	to	IN
19775	1054	22	the	the	DT
19775	1054	23	depth	depth	NN
19775	1054	24	of	of	IN
19775	1054	25	one	one	CD
19775	1054	26	inch	inch	NN
19775	1054	27	.	.	.
19775	1055	1	This	this	DT
19775	1055	2	must	must	MD
19775	1055	3	be	be	VB
19775	1055	4	carefully	carefully	RB
19775	1055	5	done	do	VBN
19775	1055	6	,	,	,
19775	1055	7	so	so	CC
19775	1055	8	there	there	EX
19775	1055	9	will	will	MD
19775	1055	10	be	be	VB
19775	1055	11	a	a	DT
19775	1055	12	firm	firm	JJ
19775	1055	13	bottom	bottom	NN
19775	1055	14	and	and	CC
19775	1055	15	sides	side	NNS
19775	1055	16	.	.	.
19775	1056	1	Lay	lay	VB
19775	1056	2	these	these	DT
19775	1056	3	around	around	RB
19775	1056	4	in	in	IN
19775	1056	5	a	a	DT
19775	1056	6	shallow	shallow	JJ
19775	1056	7	dish	dish	NN
19775	1056	8	and	and	CC
19775	1056	9	pour	pour	VB
19775	1056	10	over	over	IN
19775	1056	11	them	-PRON-	PRP
19775	1056	12	a	a	DT
19775	1056	13	half	half	JJ
19775	1056	14	-	-	HYPH
19775	1056	15	pint	pint	NN
19775	1056	16	of	of	IN
19775	1056	17	milk	milk	NN
19775	1056	18	in	in	IN
19775	1056	19	which	which	WDT
19775	1056	20	one	one	CD
19775	1056	21	egg	egg	NN
19775	1056	22	has	have	VBZ
19775	1056	23	been	be	VBN
19775	1056	24	thoroughly	thoroughly	RB
19775	1056	25	beaten	beat	VBN
19775	1056	26	.	.	.
19775	1057	1	This	this	DT
19775	1057	2	proportion	proportion	NN
19775	1057	3	of	of	IN
19775	1057	4	egg	egg	NN
19775	1057	5	and	and	CC
19775	1057	6	milk	milk	NN
19775	1057	7	is	be	VBZ
19775	1057	8	sufficient	sufficient	JJ
19775	1057	9	for	for	IN
19775	1057	10	six	six	CD
19775	1057	11	canapes	canape	NNS
19775	1057	12	.	.	.
19775	1058	1	Let	let	VB
19775	1058	2	them	-PRON-	PRP
19775	1058	3	lie	lie	VB
19775	1058	4	in	in	IN
19775	1058	5	this	this	DT
19775	1058	6	for	for	IN
19775	1058	7	a	a	DT
19775	1058	8	few	few	JJ
19775	1058	9	minutes	minute	NNS
19775	1058	10	;	;	:
19775	1058	11	then	then	RB
19775	1058	12	take	take	VB
19775	1058	13	up	up	RP
19775	1058	14	very	very	RB
19775	1058	15	carefully	carefully	RB
19775	1058	16	and	and	CC
19775	1058	17	slip	slip	VB
19775	1058	18	into	into	IN
19775	1058	19	very	very	RB
19775	1058	20	hot	hot	JJ
19775	1058	21	lard	lard	NN
19775	1058	22	.	.	.
19775	1059	1	When	when	WRB
19775	1059	2	of	of	IN
19775	1059	3	a	a	DT
19775	1059	4	pale	pale	JJ
19775	1059	5	golden	golden	JJ
19775	1059	6	brown	brown	JJ
19775	1059	7	remove	remove	VBP
19775	1059	8	with	with	IN
19775	1059	9	a	a	DT
19775	1059	10	skimmer	skimmer	NN
19775	1059	11	and	and	CC
19775	1059	12	drain	drain	VB
19775	1059	13	on	on	IN
19775	1059	14	blotting	blot	VBG
19775	1059	15	paper	paper	NN
19775	1059	16	.	.	.
19775	1060	1	Boil	Boil	NNP
19775	1060	2	a	a	DT
19775	1060	3	pint	pint	NN
19775	1060	4	of	of	IN
19775	1060	5	freshly	freshly	RB
19775	1060	6	cleaned	clean	VBN
19775	1060	7	peas	pea	NNS
19775	1060	8	in	in	IN
19775	1060	9	unsalted	unsalted	JJ
19775	1060	10	water	water	NN
19775	1060	11	until	until	IN
19775	1060	12	tender	tender	NN
19775	1060	13	;	;	:
19775	1060	14	drain	drain	VB
19775	1060	15	well	well	RB
19775	1060	16	.	.	.
19775	1061	1	Put	put	VB
19775	1061	2	into	into	IN
19775	1061	3	a	a	DT
19775	1061	4	saucepan	saucepan	NN
19775	1061	5	with	with	IN
19775	1061	6	two	two	CD
19775	1061	7	spoons	spoon	NNS
19775	1061	8	of	of	IN
19775	1061	9	butter	butter	NN
19775	1061	10	,	,	,
19775	1061	11	dredge	dredge	NN
19775	1061	12	in	in	IN
19775	1061	13	a	a	DT
19775	1061	14	dessertspoonful	dessertspoonful	NN
19775	1061	15	of	of	IN
19775	1061	16	flour	flour	NN
19775	1061	17	and	and	CC
19775	1061	18	add	add	VB
19775	1061	19	a	a	DT
19775	1061	20	saltspoon	saltspoon	NN
19775	1061	21	of	of	IN
19775	1061	22	salt	salt	NN
19775	1061	23	and	and	CC
19775	1061	24	a	a	DT
19775	1061	25	quarter	quarter	NN
19775	1061	26	of	of	IN
19775	1061	27	a	a	DT
19775	1061	28	pint	pint	NN
19775	1061	29	of	of	IN
19775	1061	30	milk	milk	NN
19775	1061	31	.	.	.
19775	1062	1	Let	let	VB
19775	1062	2	it	-PRON-	PRP
19775	1062	3	come	come	VB
19775	1062	4	to	to	IN
19775	1062	5	a	a	DT
19775	1062	6	boil	boil	NN
19775	1062	7	;	;	:
19775	1062	8	then	then	RB
19775	1062	9	fill	fill	VB
19775	1062	10	the	the	DT
19775	1062	11	canapes	canape	NNS
19775	1062	12	with	with	IN
19775	1062	13	this	this	DT
19775	1062	14	,	,	,
19775	1062	15	give	give	VB
19775	1062	16	a	a	DT
19775	1062	17	dusting	dusting	NN
19775	1062	18	of	of	IN
19775	1062	19	pepper	pepper	NN
19775	1062	20	on	on	IN
19775	1062	21	the	the	DT
19775	1062	22	top	top	NN
19775	1062	23	of	of	IN
19775	1062	24	each	each	DT
19775	1062	25	,	,	,
19775	1062	26	arrange	arrange	VB
19775	1062	27	on	on	IN
19775	1062	28	a	a	DT
19775	1062	29	platter	platter	NN
19775	1062	30	and	and	CC
19775	1062	31	garnish	garnish	NN
19775	1062	32	with	with	IN
19775	1062	33	parsley	parsley	NN
19775	1062	34	and	and	CC
19775	1062	35	slices	slice	NNS
19775	1062	36	of	of	IN
19775	1062	37	lemon	lemon	NN
19775	1062	38	.	.	.
19775	1063	1	CHICAGO	CHICAGO	NNP
19775	1063	2	RECORD	RECORD	NNP
19775	1063	3	.	.	.
19775	1064	1	PEAS	peas	NN
19775	1064	2	AND	and	CC
19775	1064	3	LETTUCE	lettuce	NN
19775	1064	4	.	.	.
19775	1065	1	Use	use	VB
19775	1065	2	a	a	DT
19775	1065	3	pint	pint	NN
19775	1065	4	of	of	IN
19775	1065	5	peas	pea	NNS
19775	1065	6	and	and	CC
19775	1065	7	two	two	CD
19775	1065	8	young	young	JJ
19775	1065	9	lettuces	lettuce	NNS
19775	1065	10	cut	cut	VBD
19775	1065	11	small	small	JJ
19775	1065	12	.	.	.
19775	1066	1	Put	put	VB
19775	1066	2	in	in	RP
19775	1066	3	as	as	RB
19775	1066	4	little	little	JJ
19775	1066	5	water	water	NN
19775	1066	6	as	as	IN
19775	1066	7	possible	possible	JJ
19775	1066	8	to	to	TO
19775	1066	9	use	use	VB
19775	1066	10	and	and	CC
19775	1066	11	not	not	RB
19775	1066	12	burn	burn	VB
19775	1066	13	,	,	,
19775	1066	14	let	let	VB
19775	1066	15	them	-PRON-	PRP
19775	1066	16	boil	boil	VB
19775	1066	17	until	until	IN
19775	1066	18	tender	tender	NN
19775	1066	19	,	,	,
19775	1066	20	then	then	RB
19775	1066	21	add	add	VB
19775	1066	22	a	a	DT
19775	1066	23	square	square	NN
19775	1066	24	of	of	IN
19775	1066	25	sugar	sugar	NN
19775	1066	26	,	,	,
19775	1066	27	the	the	DT
19775	1066	28	yolks	yolk	NNS
19775	1066	29	of	of	IN
19775	1066	30	two	two	CD
19775	1066	31	eggs	egg	NNS
19775	1066	32	well	well	RB
19775	1066	33	beaten	beat	VBN
19775	1066	34	and	and	CC
19775	1066	35	two	two	CD
19775	1066	36	tablespoonfuls	tablespoonful	NNS
19775	1066	37	of	of	IN
19775	1066	38	cream	cream	NN
19775	1066	39	.	.	.
19775	1067	1	Stir	stir	VB
19775	1067	2	together	together	RB
19775	1067	3	a	a	DT
19775	1067	4	short	short	JJ
19775	1067	5	time	time	NN
19775	1067	6	but	but	CC
19775	1067	7	do	do	VBP
19775	1067	8	not	not	RB
19775	1067	9	boil	boil	VB
19775	1067	10	.	.	.
19775	1068	1	PEAS	peas	NN
19775	1068	2	AU	AU	NNP
19775	1068	3	PARMESAN	PARMESAN	NNP
19775	1068	4	.	.	.
19775	1069	1	Grate	grate	VB
19775	1069	2	one	one	CD
19775	1069	3	and	and	CC
19775	1069	4	one	one	CD
19775	1069	5	-	-	HYPH
19775	1069	6	half	half	NN
19775	1069	7	ounces	ounce	NNS
19775	1069	8	of	of	IN
19775	1069	9	cheese	cheese	NN
19775	1069	10	,	,	,
19775	1069	11	add	add	VB
19775	1069	12	to	to	IN
19775	1069	13	it	-PRON-	PRP
19775	1069	14	two	two	CD
19775	1069	15	tablespoonfuls	tablespoonful	NNS
19775	1069	16	of	of	IN
19775	1069	17	cream	cream	NN
19775	1069	18	,	,	,
19775	1069	19	a	a	DT
19775	1069	20	gill	gill	NN
19775	1069	21	of	of	IN
19775	1069	22	milk	milk	NN
19775	1069	23	,	,	,
19775	1069	24	a	a	DT
19775	1069	25	tablespoonful	tablespoonful	NN
19775	1069	26	of	of	IN
19775	1069	27	butter	butter	NN
19775	1069	28	,	,	,
19775	1069	29	saltspoonful	saltspoonful	JJ
19775	1069	30	of	of	IN
19775	1069	31	salt	salt	NN
19775	1069	32	and	and	CC
19775	1069	33	four	four	CD
19775	1069	34	shakes	shake	NNS
19775	1069	35	of	of	IN
19775	1069	36	pepper	pepper	NN
19775	1069	37	.	.	.
19775	1070	1	Place	place	NN
19775	1070	2	in	in	IN
19775	1070	3	an	an	DT
19775	1070	4	enameled	enamel	VBN
19775	1070	5	pan	pan	NN
19775	1070	6	and	and	CC
19775	1070	7	stir	stir	VB
19775	1070	8	over	over	IN
19775	1070	9	the	the	DT
19775	1070	10	fire	fire	NN
19775	1070	11	until	until	IN
19775	1070	12	the	the	DT
19775	1070	13	butter	butter	NN
19775	1070	14	and	and	CC
19775	1070	15	cheese	cheese	NN
19775	1070	16	are	be	VBP
19775	1070	17	dissolved	dissolve	VBN
19775	1070	18	.	.	.
19775	1071	1	Then	then	RB
19775	1071	2	put	put	VB
19775	1071	3	in	in	RP
19775	1071	4	a	a	DT
19775	1071	5	pint	pint	NN
19775	1071	6	and	and	CC
19775	1071	7	a	a	DT
19775	1071	8	half	half	NN
19775	1071	9	of	of	IN
19775	1071	10	fresh	fresh	JJ
19775	1071	11	young	young	JJ
19775	1071	12	peas	pea	NNS
19775	1071	13	,	,	,
19775	1071	14	previously	previously	RB
19775	1071	15	boiled	boil	VBN
19775	1071	16	until	until	IN
19775	1071	17	tender	tender	NN
19775	1071	18	,	,	,
19775	1071	19	drained	drain	VBD
19775	1071	20	and	and	CC
19775	1071	21	seasoned	season	VBN
19775	1071	22	with	with	IN
19775	1071	23	a	a	DT
19775	1071	24	half	half	NN
19775	1071	25	-	-	HYPH
19775	1071	26	teaspoonful	teaspoonful	JJ
19775	1071	27	of	of	IN
19775	1071	28	salt	salt	NN
19775	1071	29	.	.	.
19775	1072	1	Stir	stir	VB
19775	1072	2	the	the	DT
19775	1072	3	mixture	mixture	NN
19775	1072	4	a	a	DT
19775	1072	5	few	few	JJ
19775	1072	6	moments	moment	NNS
19775	1072	7	.	.	.
19775	1073	1	Serve	serve	VB
19775	1073	2	as	as	RB
19775	1073	3	hot	hot	JJ
19775	1073	4	as	as	IN
19775	1073	5	possible	possible	JJ
19775	1073	6	.	.	.
19775	1074	1	CHICAGO	CHICAGO	NNP
19775	1074	2	RECORD	RECORD	NNP
19775	1074	3	.	.	.
19775	1075	1	GREEN	green	JJ
19775	1075	2	-	-	HYPH
19775	1075	3	PEA	pea	NN
19775	1075	4	SALAD	salad	NN
19775	1075	5	.	.	.
19775	1076	1	Shred	shre	VBN
19775	1076	2	some	some	DT
19775	1076	3	lettuce	lettuce	VBP
19775	1076	4	and	and	CC
19775	1076	5	add	add	VB
19775	1076	6	to	to	IN
19775	1076	7	it	-PRON-	PRP
19775	1076	8	the	the	DT
19775	1076	9	peas	pea	NNS
19775	1076	10	--	--	:
19775	1076	11	they	-PRON-	PRP
19775	1076	12	should	should	MD
19775	1076	13	be	be	VB
19775	1076	14	boiled	boil	VBN
19775	1076	15	with	with	IN
19775	1076	16	a	a	DT
19775	1076	17	little	little	JJ
19775	1076	18	mint	mint	NN
19775	1076	19	,	,	,
19775	1076	20	and	and	CC
19775	1076	21	be	be	VB
19775	1076	22	quite	quite	RB
19775	1076	23	cold	cold	JJ
19775	1076	24	.	.	.
19775	1077	1	Add	add	VB
19775	1077	2	the	the	DT
19775	1077	3	salad	salad	NN
19775	1077	4	dressing	dress	VBG
19775	1077	5	just	just	RB
19775	1077	6	before	before	IN
19775	1077	7	serving	serve	VBG
19775	1077	8	.	.	.
19775	1078	1	PEA	PEA	NNP
19775	1078	2	AND	and	CC
19775	1078	3	NUT	NUT	NNP
19775	1078	4	SALAD	SALAD	NNP
19775	1078	5	.	.	.
19775	1079	1	Use	use	VB
19775	1079	2	one	one	CD
19775	1079	3	cupful	cupful	NN
19775	1079	4	of	of	IN
19775	1079	5	chopped	chopped	JJ
19775	1079	6	pecan	pecan	JJ
19775	1079	7	nuts	nut	NNS
19775	1079	8	to	to	IN
19775	1079	9	three	three	CD
19775	1079	10	cupfuls	cupful	NNS
19775	1079	11	of	of	IN
19775	1079	12	French	french	JJ
19775	1079	13	peas	pea	NNS
19775	1079	14	.	.	.
19775	1080	1	Serve	serve	VB
19775	1080	2	on	on	IN
19775	1080	3	lettuce	lettuce	NN
19775	1080	4	with	with	IN
19775	1080	5	mayonnaise	mayonnaise	NN
19775	1080	6	.	.	.
19775	1081	1	PEA	PEA	NNP
19775	1081	2	SOUP	SOUP	NNP
19775	1081	3	.	.	.
19775	1082	1	Use	Use	NNP
19775	1082	2	chicken	chicken	NN
19775	1082	3	,	,	,
19775	1082	4	mutton	mutton	NN
19775	1082	5	,	,	,
19775	1082	6	or	or	CC
19775	1082	7	beef	beef	NN
19775	1082	8	broth	broth	NN
19775	1082	9	,	,	,
19775	1082	10	or	or	CC
19775	1082	11	water	water	NN
19775	1082	12	for	for	IN
19775	1082	13	a	a	DT
19775	1082	14	liquor	liquor	NN
19775	1082	15	in	in	IN
19775	1082	16	which	which	WDT
19775	1082	17	to	to	TO
19775	1082	18	boil	boil	VB
19775	1082	19	two	two	CD
19775	1082	20	cups	cup	NNS
19775	1082	21	of	of	IN
19775	1082	22	green	green	JJ
19775	1082	23	peas	pea	NNS
19775	1082	24	,	,	,
19775	1082	25	add	add	VB
19775	1082	26	to	to	IN
19775	1082	27	them	-PRON-	PRP
19775	1082	28	one	one	CD
19775	1082	29	minced	mince	VBN
19775	1082	30	onion	onion	NN
19775	1082	31	,	,	,
19775	1082	32	one	one	CD
19775	1082	33	carrot	carrot	NNP
19775	1082	34	cut	cut	VBD
19775	1082	35	fine	fine	RB
19775	1082	36	,	,	,
19775	1082	37	a	a	DT
19775	1082	38	teaspoonful	teaspoonful	NN
19775	1082	39	of	of	IN
19775	1082	40	chopped	chop	VBN
19775	1082	41	parsley	parsley	NN
19775	1082	42	,	,	,
19775	1082	43	a	a	DT
19775	1082	44	stalk	stalk	NN
19775	1082	45	of	of	IN
19775	1082	46	celery	celery	NN
19775	1082	47	cut	cut	VBN
19775	1082	48	fine	fine	RB
19775	1082	49	,	,	,
19775	1082	50	a	a	DT
19775	1082	51	bay	bay	NN
19775	1082	52	leaf	leaf	NN
19775	1082	53	and	and	CC
19775	1082	54	two	two	CD
19775	1082	55	cloves	clove	NNS
19775	1082	56	.	.	.
19775	1083	1	When	when	WRB
19775	1083	2	the	the	DT
19775	1083	3	peas	pea	NNS
19775	1083	4	are	be	VBP
19775	1083	5	tender	tender	JJ
19775	1083	6	,	,	,
19775	1083	7	rub	rub	VB
19775	1083	8	all	all	RB
19775	1083	9	through	through	IN
19775	1083	10	a	a	DT
19775	1083	11	sieve	sieve	NN
19775	1083	12	.	.	.
19775	1084	1	Return	return	VB
19775	1084	2	the	the	DT
19775	1084	3	soup	soup	NN
19775	1084	4	to	to	IN
19775	1084	5	the	the	DT
19775	1084	6	pot	pot	NN
19775	1084	7	and	and	CC
19775	1084	8	add	add	VB
19775	1084	9	two	two	CD
19775	1084	10	tablespoonfuls	tablespoonful	NNS
19775	1084	11	of	of	IN
19775	1084	12	butter	butter	NN
19775	1084	13	,	,	,
19775	1084	14	a	a	DT
19775	1084	15	teaspoonful	teaspoonful	NN
19775	1084	16	of	of	IN
19775	1084	17	salt	salt	NN
19775	1084	18	,	,	,
19775	1084	19	two	two	CD
19775	1084	20	well	well	RB
19775	1084	21	beaten	beat	VBN
19775	1084	22	yolks	yolk	NNS
19775	1084	23	and	and	CC
19775	1084	24	half	half	PDT
19775	1084	25	a	a	DT
19775	1084	26	cupful	cupful	NN
19775	1084	27	of	of	IN
19775	1084	28	cream	cream	NN
19775	1084	29	.	.	.
19775	1085	1	Let	let	VB
19775	1085	2	come	come	VB
19775	1085	3	to	to	IN
19775	1085	4	a	a	DT
19775	1085	5	boil	boil	NN
19775	1085	6	and	and	CC
19775	1085	7	serve	serve	VB
19775	1085	8	with	with	IN
19775	1085	9	croutons	crouton	NNS
19775	1085	10	.	.	.
19775	1086	1	Croutons	crouton	NNS
19775	1086	2	are	be	VBP
19775	1086	3	little	little	JJ
19775	1086	4	squares	square	NNS
19775	1086	5	of	of	IN
19775	1086	6	bread	bread	NN
19775	1086	7	hard	hard	RB
19775	1086	8	baked	bake	VBD
19775	1086	9	in	in	IN
19775	1086	10	the	the	DT
19775	1086	11	oven	oven	NN
19775	1086	12	,	,	,
19775	1086	13	or	or	CC
19775	1086	14	fried	fry	VBN
19775	1086	15	in	in	IN
19775	1086	16	oil	oil	NN
19775	1086	17	or	or	CC
19775	1086	18	butter	butter	NN
19775	1086	19	.	.	.
19775	1087	1	DEVILED	DEVILED	NNP
19775	1087	2	PEPPERS	pepper	NNS
19775	1087	3	.	.	.
19775	1088	1	[	[	-LRB-
19775	1088	2	Illustration	illustration	NN
19775	1088	3	]	]	-RRB-
19775	1088	4	Use	use	VB
19775	1088	5	green	green	JJ
19775	1088	6	bell	bell	NN
19775	1088	7	peppers	pepper	NNS
19775	1088	8	,	,	,
19775	1088	9	cut	cut	VBD
19775	1088	10	off	off	RP
19775	1088	11	the	the	DT
19775	1088	12	stem	stem	NN
19775	1088	13	end	end	NN
19775	1088	14	and	and	CC
19775	1088	15	remove	remove	VB
19775	1088	16	the	the	DT
19775	1088	17	inside	inside	NN
19775	1088	18	.	.	.
19775	1089	1	Chop	chop	NN
19775	1089	2	cooked	cook	VBD
19775	1089	3	cold	cold	JJ
19775	1089	4	ham	ham	NN
19775	1089	5	,	,	,
19775	1089	6	and	and	CC
19775	1089	7	with	with	IN
19775	1089	8	it	-PRON-	PRP
19775	1089	9	as	as	IN
19775	1089	10	many	many	JJ
19775	1089	11	eggs	egg	NNS
19775	1089	12	as	as	IN
19775	1089	13	one	one	CD
19775	1089	14	wishes	wish	VBZ
19775	1089	15	,	,	,
19775	1089	16	or	or	CC
19775	1089	17	chop	chop	NN
19775	1089	18	tongue	tongue	NN
19775	1089	19	,	,	,
19775	1089	20	veal	veal	NN
19775	1089	21	or	or	CC
19775	1089	22	chicken	chicken	NN
19775	1089	23	,	,	,
19775	1089	24	and	and	CC
19775	1089	25	use	use	VB
19775	1089	26	the	the	DT
19775	1089	27	following	follow	VBG
19775	1089	28	salad	salad	NN
19775	1089	29	dressing:--To	dressing:--To	,
19775	1089	30	a	a	DT
19775	1089	31	pint	pint	NN
19775	1089	32	of	of	IN
19775	1089	33	meat	meat	NN
19775	1089	34	use	use	VB
19775	1089	35	the	the	DT
19775	1089	36	yolk	yolk	NN
19775	1089	37	of	of	IN
19775	1089	38	a	a	DT
19775	1089	39	hard	hard	RB
19775	1089	40	boiled	boil	VBN
19775	1089	41	egg	egg	NN
19775	1089	42	,	,	,
19775	1089	43	rubbed	rub	VBD
19775	1089	44	smooth	smooth	RB
19775	1089	45	in	in	IN
19775	1089	46	a	a	DT
19775	1089	47	scant	scant	JJ
19775	1089	48	tablespoonful	tablespoonful	NN
19775	1089	49	of	of	IN
19775	1089	50	melted	melted	JJ
19775	1089	51	butter	butter	NN
19775	1089	52	,	,	,
19775	1089	53	a	a	DT
19775	1089	54	half	half	NN
19775	1089	55	teaspoonful	teaspoonful	JJ
19775	1089	56	of	of	IN
19775	1089	57	made	make	VBN
19775	1089	58	mustard	mustard	NN
19775	1089	59	,	,	,
19775	1089	60	half	half	PDT
19775	1089	61	a	a	DT
19775	1089	62	teaspoonful	teaspoonful	NN
19775	1089	63	of	of	IN
19775	1089	64	sugar	sugar	NN
19775	1089	65	,	,	,
19775	1089	66	add	add	VB
19775	1089	67	enough	enough	JJ
19775	1089	68	vinegar	vinegar	NN
19775	1089	69	to	to	TO
19775	1089	70	make	make	VB
19775	1089	71	it	-PRON-	PRP
19775	1089	72	thin	thin	JJ
19775	1089	73	and	and	CC
19775	1089	74	stir	stir	VB
19775	1089	75	in	in	IN
19775	1089	76	the	the	DT
19775	1089	77	meat	meat	NN
19775	1089	78	.	.	.
19775	1090	1	Fill	fill	VB
19775	1090	2	the	the	DT
19775	1090	3	pepper	pepper	NN
19775	1090	4	shells	shell	NNS
19775	1090	5	with	with	IN
19775	1090	6	this	this	DT
19775	1090	7	mixture	mixture	NN
19775	1090	8	rounding	round	VBG
19775	1090	9	it	-PRON-	PRP
19775	1090	10	up	up	RP
19775	1090	11	high	high	RB
19775	1090	12	.	.	.
19775	1091	1	It	-PRON-	PRP
19775	1091	2	is	be	VBZ
19775	1091	3	an	an	DT
19775	1091	4	excellent	excellent	JJ
19775	1091	5	lunch	lunch	NN
19775	1091	6	dish	dish	NN
19775	1091	7	.	.	.
19775	1092	1	PEPPER	PEPPER	NNP
19775	1092	2	MANGOES	MANGOES	NNP
19775	1092	3	.	.	.
19775	1093	1	(	(	-LRB-
19775	1093	2	See	see	VB
19775	1093	3	Mangoes	Mangoes	NNP
19775	1093	4	.	.	.
19775	1093	5	)	)	-RRB-
19775	1094	1	PICKLED	pickled	NN
19775	1094	2	PEPPERS	pepper	NNS
19775	1094	3	.	.	.
19775	1095	1	Remove	remove	VB
19775	1095	2	the	the	DT
19775	1095	3	seeds	seed	NNS
19775	1095	4	from	from	IN
19775	1095	5	large	large	JJ
19775	1095	6	green	green	JJ
19775	1095	7	peppers	pepper	NNS
19775	1095	8	,	,	,
19775	1095	9	slice	slice	VB
19775	1095	10	them	-PRON-	PRP
19775	1095	11	and	and	CC
19775	1095	12	lay	lie	VBD
19775	1095	13	them	-PRON-	PRP
19775	1095	14	in	in	IN
19775	1095	15	a	a	DT
19775	1095	16	jar	jar	NN
19775	1095	17	alternating	alternate	VBG
19775	1095	18	each	each	DT
19775	1095	19	layer	layer	NN
19775	1095	20	of	of	IN
19775	1095	21	peppers	pepper	NNS
19775	1095	22	with	with	IN
19775	1095	23	a	a	DT
19775	1095	24	layer	layer	NN
19775	1095	25	of	of	IN
19775	1095	26	cabbage	cabbage	NN
19775	1095	27	,	,	,
19775	1095	28	then	then	RB
19775	1095	29	cover	cover	VB
19775	1095	30	them	-PRON-	PRP
19775	1095	31	with	with	IN
19775	1095	32	salt	salt	NN
19775	1095	33	and	and	CC
19775	1095	34	let	let	VB
19775	1095	35	stand	stand	VB
19775	1095	36	over	over	IN
19775	1095	37	night	night	NN
19775	1095	38	.	.	.
19775	1096	1	In	in	IN
19775	1096	2	the	the	DT
19775	1096	3	morning	morning	NN
19775	1096	4	drain	drain	NN
19775	1096	5	off	off	IN
19775	1096	6	the	the	DT
19775	1096	7	water	water	NN
19775	1096	8	.	.	.
19775	1097	1	For	for	IN
19775	1097	2	the	the	DT
19775	1097	3	pickle	pickle	NN
19775	1097	4	use	use	VB
19775	1097	5	enough	enough	JJ
19775	1097	6	vinegar	vinegar	NN
19775	1097	7	to	to	TO
19775	1097	8	cover	cover	VB
19775	1097	9	the	the	DT
19775	1097	10	peppers	pepper	NNS
19775	1097	11	,	,	,
19775	1097	12	an	an	DT
19775	1097	13	ounce	ounce	NN
19775	1097	14	each	each	DT
19775	1097	15	of	of	IN
19775	1097	16	black	black	JJ
19775	1097	17	and	and	CC
19775	1097	18	white	white	JJ
19775	1097	19	mustard	mustard	NN
19775	1097	20	seed	seed	NN
19775	1097	21	,	,	,
19775	1097	22	juniper	juniper	NN
19775	1097	23	berries	berry	NNS
19775	1097	24	,	,	,
19775	1097	25	whole	whole	JJ
19775	1097	26	cloves	clove	NNS
19775	1097	27	and	and	CC
19775	1097	28	allspice	allspice	NN
19775	1097	29	,	,	,
19775	1097	30	one	one	CD
19775	1097	31	half	half	JJ
19775	1097	32	-	-	HYPH
19775	1097	33	ounce	ounce	NN
19775	1097	34	of	of	IN
19775	1097	35	celery	celery	NN
19775	1097	36	seed	seed	NN
19775	1097	37	and	and	CC
19775	1097	38	one	one	CD
19775	1097	39	large	large	JJ
19775	1097	40	onion	onion	NN
19775	1097	41	chopped	chop	VBD
19775	1097	42	fine	fine	JJ
19775	1097	43	or	or	CC
19775	1097	44	one	one	CD
19775	1097	45	head	head	NN
19775	1097	46	of	of	IN
19775	1097	47	garlic	garlic	NN
19775	1097	48	if	if	IN
19775	1097	49	that	that	DT
19775	1097	50	flavor	flavor	NN
19775	1097	51	is	be	VBZ
19775	1097	52	liked	like	VBN
19775	1097	53	.	.	.
19775	1098	1	Let	let	VB
19775	1098	2	this	this	DT
19775	1098	3	come	come	VB
19775	1098	4	to	to	IN
19775	1098	5	a	a	DT
19775	1098	6	boil	boil	NN
19775	1098	7	and	and	CC
19775	1098	8	pour	pour	VB
19775	1098	9	over	over	IN
19775	1098	10	the	the	DT
19775	1098	11	peppers	pepper	NNS
19775	1098	12	.	.	.
19775	1099	1	Pack	pack	VB
19775	1099	2	tightly	tightly	RB
19775	1099	3	in	in	IN
19775	1099	4	a	a	DT
19775	1099	5	jar	jar	NN
19775	1099	6	,	,	,
19775	1099	7	cover	cover	VB
19775	1099	8	with	with	IN
19775	1099	9	horseradish	horseradish	JJ
19775	1099	10	leaves	leave	NNS
19775	1099	11	,	,	,
19775	1099	12	and	and	CC
19775	1099	13	close	close	VB
19775	1099	14	up	up	RP
19775	1099	15	tightly	tightly	RB
19775	1099	16	.	.	.
19775	1100	1	PEPPER	PEPPER	NNP
19775	1100	2	SALAD	SALAD	NNP
19775	1100	3	.	.	.
19775	1101	1	Shave	shave	VB
19775	1101	2	as	as	RB
19775	1101	3	fine	fine	RB
19775	1101	4	as	as	IN
19775	1101	5	possible	possible	JJ
19775	1101	6	one	one	CD
19775	1101	7	head	head	NN
19775	1101	8	of	of	IN
19775	1101	9	cabbage	cabbage	NN
19775	1101	10	,	,	,
19775	1101	11	use	use	VB
19775	1101	12	an	an	DT
19775	1101	13	ounce	ounce	NN
19775	1101	14	of	of	IN
19775	1101	15	mustard	mustard	NN
19775	1101	16	seed	seed	NN
19775	1101	17	,	,	,
19775	1101	18	or	or	CC
19775	1101	19	an	an	DT
19775	1101	20	ounce	ounce	NN
19775	1101	21	of	of	IN
19775	1101	22	celery	celery	NN
19775	1101	23	seed	seed	NN
19775	1101	24	as	as	IN
19775	1101	25	one	one	CD
19775	1101	26	prefers	prefer	VBZ
19775	1101	27	either	either	CC
19775	1101	28	flavor	flavor	NN
19775	1101	29	;	;	:
19775	1101	30	cut	cut	VB
19775	1101	31	one	one	CD
19775	1101	32	or	or	CC
19775	1101	33	two	two	CD
19775	1101	34	yellow	yellow	JJ
19775	1101	35	peppers	pepper	NNS
19775	1101	36	into	into	IN
19775	1101	37	thin	thin	JJ
19775	1101	38	shavings	shaving	NNS
19775	1101	39	if	if	IN
19775	1101	40	mustard	mustard	NN
19775	1101	41	seed	seed	NN
19775	1101	42	is	be	VBZ
19775	1101	43	used	use	VBN
19775	1101	44	,	,	,
19775	1101	45	or	or	CC
19775	1101	46	four	four	CD
19775	1101	47	if	if	IN
19775	1101	48	celery	celery	NN
19775	1101	49	seed	seed	NN
19775	1101	50	is	be	VBZ
19775	1101	51	used	use	VBN
19775	1101	52	.	.	.
19775	1102	1	Pour	pour	VB
19775	1102	2	cold	cold	JJ
19775	1102	3	cider	cider	NN
19775	1102	4	vinegar	vinegar	NN
19775	1102	5	over	over	IN
19775	1102	6	all	all	DT
19775	1102	7	,	,	,
19775	1102	8	add	add	VB
19775	1102	9	a	a	DT
19775	1102	10	little	little	JJ
19775	1102	11	salt	salt	NN
19775	1102	12	and	and	CC
19775	1102	13	sugar	sugar	NN
19775	1102	14	and	and	CC
19775	1102	15	let	let	VB
19775	1102	16	stand	stand	VB
19775	1102	17	a	a	DT
19775	1102	18	day	day	NN
19775	1102	19	or	or	CC
19775	1102	20	two	two	CD
19775	1102	21	to	to	TO
19775	1102	22	really	really	RB
19775	1102	23	pickle	pickle	VB
19775	1102	24	the	the	DT
19775	1102	25	cabbage	cabbage	NN
19775	1102	26	and	and	CC
19775	1102	27	peppers	pepper	NNS
19775	1102	28	.	.	.
19775	1103	1	Pack	pack	NN
19775	1103	2	in	in	IN
19775	1103	3	jars	jar	NNS
19775	1103	4	or	or	CC
19775	1103	5	cans	can	NNS
19775	1103	6	and	and	CC
19775	1103	7	it	-PRON-	PRP
19775	1103	8	will	will	MD
19775	1103	9	keep	keep	VB
19775	1103	10	all	all	DT
19775	1103	11	winter	winter	NN
19775	1103	12	.	.	.
19775	1104	1	Serve	serve	VB
19775	1104	2	with	with	IN
19775	1104	3	oysters	oyster	NNS
19775	1104	4	and	and	CC
19775	1104	5	cold	cold	JJ
19775	1104	6	meats	meat	NNS
19775	1104	7	.	.	.
19775	1105	1	STUFFED	stuffed	NN
19775	1105	2	PEPPERS	pepper	NNS
19775	1105	3	.	.	.
19775	1106	1	Cut	cut	VB
19775	1106	2	off	off	IN
19775	1106	3	the	the	DT
19775	1106	4	stem	stem	NN
19775	1106	5	end	end	NN
19775	1106	6	of	of	IN
19775	1106	7	green	green	JJ
19775	1106	8	bell	bell	NN
19775	1106	9	peppers	pepper	NNS
19775	1106	10	.	.	.
19775	1107	1	Mince	mince	NN
19775	1107	2	cooked	cooked	JJ
19775	1107	3	chicken	chicken	NN
19775	1107	4	or	or	CC
19775	1107	5	use	use	VBP
19775	1107	6	a	a	DT
19775	1107	7	can	can	NN
19775	1107	8	of	of	IN
19775	1107	9	shrimps	shrimps	RB
19775	1107	10	,	,	,
19775	1107	11	and	and	CC
19775	1107	12	mix	mix	VB
19775	1107	13	with	with	IN
19775	1107	14	it	-PRON-	PRP
19775	1107	15	almost	almost	RB
19775	1107	16	an	an	DT
19775	1107	17	equal	equal	JJ
19775	1107	18	weight	weight	NN
19775	1107	19	of	of	IN
19775	1107	20	bread	bread	NN
19775	1107	21	crumbs	crumb	VBZ
19775	1107	22	,	,	,
19775	1107	23	a	a	DT
19775	1107	24	large	large	JJ
19775	1107	25	lump	lump	NN
19775	1107	26	of	of	IN
19775	1107	27	butter	butter	NN
19775	1107	28	,	,	,
19775	1107	29	two	two	CD
19775	1107	30	or	or	CC
19775	1107	31	three	three	CD
19775	1107	32	tablespoonfuls	tablespoonful	NNS
19775	1107	33	of	of	IN
19775	1107	34	cream	cream	NN
19775	1107	35	,	,	,
19775	1107	36	salt	salt	NN
19775	1107	37	and	and	CC
19775	1107	38	a	a	DT
19775	1107	39	sprinkle	sprinkle	NN
19775	1107	40	of	of	IN
19775	1107	41	parsley	parsley	NN
19775	1107	42	.	.	.
19775	1108	1	Fill	fill	VB
19775	1108	2	the	the	DT
19775	1108	3	pepper	pepper	NN
19775	1108	4	shells	shell	NNS
19775	1108	5	with	with	IN
19775	1108	6	the	the	DT
19775	1108	7	mixture	mixture	NN
19775	1108	8	,	,	,
19775	1108	9	sprinkle	sprinkle	VB
19775	1108	10	bread	bread	NN
19775	1108	11	crumbs	crumb	VBZ
19775	1108	12	over	over	IN
19775	1108	13	the	the	DT
19775	1108	14	tops	top	NNS
19775	1108	15	,	,	,
19775	1108	16	dot	dot	NN
19775	1108	17	with	with	IN
19775	1108	18	butter	butter	NN
19775	1108	19	,	,	,
19775	1108	20	and	and	CC
19775	1108	21	brown	brown	NNP
19775	1108	22	in	in	IN
19775	1108	23	the	the	DT
19775	1108	24	oven	oven	NN
19775	1108	25	.	.	.
19775	1109	1	OAKLAND	OAKLAND	NNP
19775	1109	2	STUFFED	STUFFED	NNP
19775	1109	3	PEPPERS	pepper	NNS
19775	1109	4	.	.	.
19775	1110	1	Cut	cut	VB
19775	1110	2	off	off	RP
19775	1110	3	the	the	DT
19775	1110	4	tops	top	NNS
19775	1110	5	and	and	CC
19775	1110	6	scoop	scoop	VB
19775	1110	7	out	out	RP
19775	1110	8	the	the	DT
19775	1110	9	seeds	seed	NNS
19775	1110	10	of	of	IN
19775	1110	11	six	six	CD
19775	1110	12	peppers	pepper	NNS
19775	1110	13	,	,	,
19775	1110	14	chop	chop	VBP
19775	1110	15	an	an	DT
19775	1110	16	extra	extra	JJ
19775	1110	17	pepper	pepper	NN
19775	1110	18	without	without	IN
19775	1110	19	seeds	seed	NNS
19775	1110	20	,	,	,
19775	1110	21	mix	mix	VB
19775	1110	22	with	with	IN
19775	1110	23	it	-PRON-	PRP
19775	1110	24	a	a	DT
19775	1110	25	small	small	JJ
19775	1110	26	onion	onion	NN
19775	1110	27	chopped	chop	VBN
19775	1110	28	,	,	,
19775	1110	29	a	a	DT
19775	1110	30	cupful	cupful	NN
19775	1110	31	of	of	IN
19775	1110	32	chopped	chopped	JJ
19775	1110	33	tomato	tomato	NNP
19775	1110	34	,	,	,
19775	1110	35	two	two	CD
19775	1110	36	tablespoonfuls	tablespoonful	NNS
19775	1110	37	of	of	IN
19775	1110	38	butter	butter	NN
19775	1110	39	or	or	CC
19775	1110	40	salad	salad	NN
19775	1110	41	oil	oil	NN
19775	1110	42	,	,	,
19775	1110	43	a	a	DT
19775	1110	44	teaspoonful	teaspoonful	NN
19775	1110	45	of	of	IN
19775	1110	46	salt	salt	NN
19775	1110	47	,	,	,
19775	1110	48	and	and	CC
19775	1110	49	an	an	DT
19775	1110	50	equal	equal	JJ
19775	1110	51	measure	measure	NN
19775	1110	52	of	of	IN
19775	1110	53	bread	bread	NN
19775	1110	54	crumbs	crumb	NNS
19775	1110	55	.	.	.
19775	1111	1	Stuff	stuff	VB
19775	1111	2	the	the	DT
19775	1111	3	peppers	pepper	NNS
19775	1111	4	,	,	,
19775	1111	5	replace	replace	VB
19775	1111	6	the	the	DT
19775	1111	7	stem	stem	NN
19775	1111	8	ends	end	NNS
19775	1111	9	,	,	,
19775	1111	10	and	and	CC
19775	1111	11	bake	bake	VB
19775	1111	12	the	the	DT
19775	1111	13	peppers	pepper	NNS
19775	1111	14	for	for	IN
19775	1111	15	half	half	PDT
19775	1111	16	an	an	DT
19775	1111	17	hour	hour	NN
19775	1111	18	,	,	,
19775	1111	19	basting	baste	VBG
19775	1111	20	them	-PRON-	PRP
19775	1111	21	with	with	IN
19775	1111	22	butter	butter	NN
19775	1111	23	or	or	CC
19775	1111	24	salad	salad	NN
19775	1111	25	oil	oil	NN
19775	1111	26	two	two	CD
19775	1111	27	or	or	CC
19775	1111	28	three	three	CD
19775	1111	29	times	time	NNS
19775	1111	30	.	.	.
19775	1112	1	Serve	serve	VB
19775	1112	2	them	-PRON-	PRP
19775	1112	3	hot	hot	JJ
19775	1112	4	as	as	IN
19775	1112	5	a	a	DT
19775	1112	6	vegetable	vegetable	NN
19775	1112	7	.	.	.
19775	1113	1	BROWNED	browned	NN
19775	1113	2	MASHED	mashed	NN
19775	1113	3	POTATOES	potato	NNS
19775	1113	4	.	.	.
19775	1114	1	Whip	whip	VB
19775	1114	2	up	up	RP
19775	1114	3	mashed	mashed	JJ
19775	1114	4	potatoes	potato	NNS
19775	1114	5	with	with	IN
19775	1114	6	an	an	DT
19775	1114	7	egg	egg	NN
19775	1114	8	-	-	HYPH
19775	1114	9	beater	beater	NN
19775	1114	10	,	,	,
19775	1114	11	add	add	VB
19775	1114	12	a	a	DT
19775	1114	13	few	few	JJ
19775	1114	14	tablespoonfuls	tablespoonful	NNS
19775	1114	15	of	of	IN
19775	1114	16	cream	cream	NN
19775	1114	17	,	,	,
19775	1114	18	the	the	DT
19775	1114	19	yolks	yolk	NNS
19775	1114	20	of	of	IN
19775	1114	21	two	two	CD
19775	1114	22	eggs	egg	NNS
19775	1114	23	,	,	,
19775	1114	24	a	a	DT
19775	1114	25	tablespoonful	tablespoonful	NN
19775	1114	26	of	of	IN
19775	1114	27	butter	butter	NN
19775	1114	28	,	,	,
19775	1114	29	pepper	pepper	NN
19775	1114	30	and	and	CC
19775	1114	31	salt	salt	NN
19775	1114	32	.	.	.
19775	1115	1	Cover	cover	VB
19775	1115	2	with	with	IN
19775	1115	3	the	the	DT
19775	1115	4	whipped	whip	VBN
19775	1115	5	whites	white	NNS
19775	1115	6	of	of	IN
19775	1115	7	the	the	DT
19775	1115	8	two	two	CD
19775	1115	9	eggs	egg	NNS
19775	1115	10	,	,	,
19775	1115	11	bake	bake	NN
19775	1115	12	until	until	IN
19775	1115	13	browned	brown	VBN
19775	1115	14	and	and	CC
19775	1115	15	with	with	IN
19775	1115	16	a	a	DT
19775	1115	17	pancake	pancake	NN
19775	1115	18	knife	knife	NN
19775	1115	19	transfer	transfer	VB
19775	1115	20	them	-PRON-	PRP
19775	1115	21	to	to	IN
19775	1115	22	a	a	DT
19775	1115	23	hot	hot	JJ
19775	1115	24	dish	dish	NN
19775	1115	25	and	and	CC
19775	1115	26	serve	serve	VB
19775	1115	27	at	at	IN
19775	1115	28	once	once	RB
19775	1115	29	.	.	.
19775	1116	1	POTATOES	POTATOES	NNP
19775	1116	2	WITH	with	IN
19775	1116	3	CHEESE	CHEESE	NNP
19775	1116	4	SAUCE	SAUCE	VBN
19775	1116	5	.	.	.
19775	1117	1	Use	use	VB
19775	1117	2	twelve	twelve	CD
19775	1117	3	good	good	JJ
19775	1117	4	sized	sized	JJ
19775	1117	5	potatoes	potato	NNS
19775	1117	6	,	,	,
19775	1117	7	mash	mash	NN
19775	1117	8	,	,	,
19775	1117	9	add	add	VB
19775	1117	10	pepper	pepper	NN
19775	1117	11	,	,	,
19775	1117	12	salt	salt	NN
19775	1117	13	,	,	,
19775	1117	14	milk	milk	NN
19775	1117	15	and	and	CC
19775	1117	16	butter	butter	NN
19775	1117	17	.	.	.
19775	1118	1	Make	make	VB
19775	1118	2	a	a	DT
19775	1118	3	cup	cup	NN
19775	1118	4	of	of	IN
19775	1118	5	drawn	draw	VBN
19775	1118	6	butter	butter	NN
19775	1118	7	,	,	,
19775	1118	8	(	(	-LRB-
19775	1118	9	milk	milk	NN
19775	1118	10	,	,	,
19775	1118	11	butter	butter	NN
19775	1118	12	and	and	CC
19775	1118	13	a	a	DT
19775	1118	14	very	very	RB
19775	1118	15	little	little	JJ
19775	1118	16	corn	corn	NN
19775	1118	17	starch	starch	NN
19775	1118	18	as	as	IN
19775	1118	19	thickening	thickening	NN
19775	1118	20	,	,	,
19775	1118	21	with	with	IN
19775	1118	22	pepper	pepper	NN
19775	1118	23	and	and	CC
19775	1118	24	salt	salt	NN
19775	1118	25	)	)	-RRB-
19775	1118	26	into	into	IN
19775	1118	27	it	-PRON-	PRP
19775	1118	28	stir	stir	VBP
19775	1118	29	two	two	CD
19775	1118	30	beaten	beat	VBN
19775	1118	31	eggs	egg	NNS
19775	1118	32	,	,	,
19775	1118	33	and	and	CC
19775	1118	34	two	two	CD
19775	1118	35	tablespoonfuls	tablespoonful	NNS
19775	1118	36	of	of	IN
19775	1118	37	grated	grate	VBN
19775	1118	38	cheese	cheese	NN
19775	1118	39	.	.	.
19775	1119	1	Put	put	VB
19775	1119	2	a	a	DT
19775	1119	3	layer	layer	NN
19775	1119	4	of	of	IN
19775	1119	5	potatoes	potato	NNS
19775	1119	6	on	on	IN
19775	1119	7	a	a	DT
19775	1119	8	pie	pie	NN
19775	1119	9	tin	tin	NN
19775	1119	10	,	,	,
19775	1119	11	cover	cover	VB
19775	1119	12	with	with	IN
19775	1119	13	a	a	DT
19775	1119	14	thin	thin	JJ
19775	1119	15	layer	layer	NN
19775	1119	16	of	of	IN
19775	1119	17	the	the	DT
19775	1119	18	drawn	drawn	JJ
19775	1119	19	butter	butter	NN
19775	1119	20	sauce	sauce	NN
19775	1119	21	,	,	,
19775	1119	22	cover	cover	VB
19775	1119	23	this	this	DT
19775	1119	24	in	in	IN
19775	1119	25	turn	turn	NN
19775	1119	26	with	with	IN
19775	1119	27	more	more	JJR
19775	1119	28	potato	potato	NN
19775	1119	29	and	and	CC
19775	1119	30	repeat	repeat	NN
19775	1119	31	until	until	IN
19775	1119	32	there	there	EX
19775	1119	33	is	be	VBZ
19775	1119	34	a	a	DT
19775	1119	35	mound	mound	NN
19775	1119	36	,	,	,
19775	1119	37	cover	cover	VB
19775	1119	38	with	with	IN
19775	1119	39	the	the	DT
19775	1119	40	sauce	sauce	NN
19775	1119	41	,	,	,
19775	1119	42	strew	strew	VBD
19775	1119	43	thickly	thickly	RB
19775	1119	44	with	with	IN
19775	1119	45	cheese	cheese	NN
19775	1119	46	and	and	CC
19775	1119	47	brown	brown	NN
19775	1119	48	in	in	IN
19775	1119	49	a	a	DT
19775	1119	50	quick	quick	JJ
19775	1119	51	oven	oven	NN
19775	1119	52	.	.	.
19775	1120	1	LYONNAISE	LYONNAISE	NNP
19775	1120	2	POTATOES	POTATOES	NNP
19775	1120	3	.	.	.
19775	1121	1	Put	put	VB
19775	1121	2	a	a	DT
19775	1121	3	large	large	JJ
19775	1121	4	lump	lump	NN
19775	1121	5	of	of	IN
19775	1121	6	butter	butter	NN
19775	1121	7	in	in	IN
19775	1121	8	a	a	DT
19775	1121	9	saucepan	saucepan	NN
19775	1121	10	and	and	CC
19775	1121	11	let	let	VB
19775	1121	12	it	-PRON-	PRP
19775	1121	13	melt	melt	VB
19775	1121	14	;	;	:
19775	1121	15	then	then	RB
19775	1121	16	add	add	VB
19775	1121	17	one	one	CD
19775	1121	18	small	small	JJ
19775	1121	19	onion	onion	NN
19775	1121	20	chopped	chop	VBD
19775	1121	21	fine	fine	JJ
19775	1121	22	or	or	CC
19775	1121	23	sliced	slice	VBN
19775	1121	24	thin	thin	JJ
19775	1121	25	,	,	,
19775	1121	26	when	when	WRB
19775	1121	27	it	-PRON-	PRP
19775	1121	28	is	be	VBZ
19775	1121	29	nicely	nicely	RB
19775	1121	30	browned	brown	VBN
19775	1121	31	but	but	CC
19775	1121	32	not	not	RB
19775	1121	33	scorched	scorched	JJ
19775	1121	34	,	,	,
19775	1121	35	put	put	VBN
19775	1121	36	in	in	IN
19775	1121	37	slices	slice	NNS
19775	1121	38	of	of	IN
19775	1121	39	cold	cold	JJ
19775	1121	40	boiled	boil	VBN
19775	1121	41	potatoes	potato	NNS
19775	1121	42	,	,	,
19775	1121	43	salt	salt	NN
19775	1121	44	and	and	CC
19775	1121	45	pepper	pepper	NN
19775	1121	46	and	and	CC
19775	1121	47	cook	cook	NN
19775	1121	48	until	until	IN
19775	1121	49	well	well	RB
19775	1121	50	browned	brown	VBN
19775	1121	51	.	.	.
19775	1122	1	Just	just	RB
19775	1122	2	before	before	IN
19775	1122	3	taking	take	VBG
19775	1122	4	up	up	RP
19775	1122	5	add	add	VB
19775	1122	6	a	a	DT
19775	1122	7	teaspoonful	teaspoonful	NN
19775	1122	8	of	of	IN
19775	1122	9	parsley	parsley	NN
19775	1122	10	.	.	.
19775	1123	1	POTATO	potato	NN
19775	1123	2	PANCAKES	PANCAKES	NNP
19775	1123	3	.	.	.
19775	1124	1	Grate	grate	VB
19775	1124	2	eight	eight	CD
19775	1124	3	large	large	JJ
19775	1124	4	pared	pare	VBN
19775	1124	5	potatoes	potato	NNS
19775	1124	6	,	,	,
19775	1124	7	add	add	VB
19775	1124	8	to	to	IN
19775	1124	9	them	-PRON-	PRP
19775	1124	10	one	one	CD
19775	1124	11	and	and	CC
19775	1124	12	one	one	CD
19775	1124	13	half	half	NN
19775	1124	14	-	-	HYPH
19775	1124	15	teacupfuls	teacupful	NNS
19775	1124	16	of	of	IN
19775	1124	17	milk	milk	NN
19775	1124	18	,	,	,
19775	1124	19	the	the	DT
19775	1124	20	beaten	beat	VBN
19775	1124	21	yolks	yolk	NNS
19775	1124	22	of	of	IN
19775	1124	23	two	two	CD
19775	1124	24	or	or	CC
19775	1124	25	three	three	CD
19775	1124	26	eggs	egg	NNS
19775	1124	27	,	,	,
19775	1124	28	a	a	DT
19775	1124	29	lump	lump	NN
19775	1124	30	of	of	IN
19775	1124	31	butter	butter	NN
19775	1124	32	the	the	DT
19775	1124	33	size	size	NN
19775	1124	34	of	of	IN
19775	1124	35	a	a	DT
19775	1124	36	walnut	walnut	NN
19775	1124	37	,	,	,
19775	1124	38	pepper	pepper	NN
19775	1124	39	,	,	,
19775	1124	40	salt	salt	NN
19775	1124	41	,	,	,
19775	1124	42	enough	enough	JJ
19775	1124	43	flour	flour	NN
19775	1124	44	to	to	TO
19775	1124	45	make	make	VB
19775	1124	46	a	a	DT
19775	1124	47	batter	batter	NN
19775	1124	48	,	,	,
19775	1124	49	and	and	CC
19775	1124	50	lastly	lastly	RB
19775	1124	51	add	add	VB
19775	1124	52	the	the	DT
19775	1124	53	whites	white	NNS
19775	1124	54	of	of	IN
19775	1124	55	two	two	CD
19775	1124	56	or	or	CC
19775	1124	57	three	three	CD
19775	1124	58	eggs	egg	NNS
19775	1124	59	beaten	beat	VBN
19775	1124	60	stiff	stiff	JJ
19775	1124	61	.	.	.
19775	1125	1	Add	add	VB
19775	1125	2	a	a	DT
19775	1125	3	heaping	heaping	NN
19775	1125	4	teaspoonful	teaspoonful	JJ
19775	1125	5	of	of	IN
19775	1125	6	baking	bake	VBG
19775	1125	7	powder	powder	NN
19775	1125	8	if	if	IN
19775	1125	9	only	only	RB
19775	1125	10	one	one	CD
19775	1125	11	egg	egg	NN
19775	1125	12	is	be	VBZ
19775	1125	13	used	use	VBN
19775	1125	14	.	.	.
19775	1126	1	Fry	fry	NN
19775	1126	2	in	in	IN
19775	1126	3	butter	butter	NN
19775	1126	4	or	or	CC
19775	1126	5	drippings	dripping	NNS
19775	1126	6	to	to	IN
19775	1126	7	a	a	DT
19775	1126	8	rich	rich	JJ
19775	1126	9	brown	brown	NN
19775	1126	10	.	.	.
19775	1127	1	RINGED	ringed	JJ
19775	1127	2	POTATOES	potato	NNS
19775	1127	3	.	.	.
19775	1128	1	Peel	peel	VB
19775	1128	2	large	large	JJ
19775	1128	3	potatoes	potato	NNS
19775	1128	4	,	,	,
19775	1128	5	cut	cut	VBD
19775	1128	6	them	-PRON-	PRP
19775	1128	7	round	round	RB
19775	1128	8	and	and	CC
19775	1128	9	round	round	VB
19775	1128	10	as	as	IN
19775	1128	11	one	one	CD
19775	1128	12	pares	pare	VBZ
19775	1128	13	an	an	DT
19775	1128	14	apple	apple	NN
19775	1128	15	,	,	,
19775	1128	16	fry	fry	NN
19775	1128	17	in	in	IN
19775	1128	18	clean	clean	JJ
19775	1128	19	,	,	,
19775	1128	20	sweet	sweet	JJ
19775	1128	21	,	,	,
19775	1128	22	very	very	RB
19775	1128	23	hot	hot	JJ
19775	1128	24	lard	lard	NN
19775	1128	25	until	until	IN
19775	1128	26	brown	brown	NN
19775	1128	27	;	;	:
19775	1128	28	drain	drain	VB
19775	1128	29	on	on	IN
19775	1128	30	a	a	DT
19775	1128	31	sieve	sieve	NN
19775	1128	32	,	,	,
19775	1128	33	sprinkle	sprinkle	VB
19775	1128	34	salt	salt	NN
19775	1128	35	over	over	IN
19775	1128	36	them	-PRON-	PRP
19775	1128	37	and	and	CC
19775	1128	38	serve	serve	VBP
19775	1128	39	.	.	.
19775	1129	1	POTATO	POTATO	NNP
19775	1129	2	TURNOVERS	turnover	NNS
19775	1129	3	.	.	.
19775	1130	1	Use	use	VB
19775	1130	2	ten	ten	CD
19775	1130	3	tablespoonfuls	tablespoonful	NNS
19775	1130	4	of	of	IN
19775	1130	5	whipped	whip	VBN
19775	1130	6	mashed	mash	VBD
19775	1130	7	potatoes	potato	NNS
19775	1130	8	with	with	IN
19775	1130	9	a	a	DT
19775	1130	10	little	little	JJ
19775	1130	11	salt	salt	NN
19775	1130	12	added	add	VBN
19775	1130	13	gradually	gradually	RB
19775	1130	14	,	,	,
19775	1130	15	six	six	CD
19775	1130	16	tablespoonfuls	tablespoonful	NNS
19775	1130	17	of	of	IN
19775	1130	18	flour	flour	NN
19775	1130	19	and	and	CC
19775	1130	20	three	three	CD
19775	1130	21	tablespoonfuls	tablespoonful	NNS
19775	1130	22	of	of	IN
19775	1130	23	butter	butter	NN
19775	1130	24	.	.	.
19775	1131	1	When	when	WRB
19775	1131	2	thoroughly	thoroughly	RB
19775	1131	3	mixed	mixed	JJ
19775	1131	4	lay	lie	VBD
19775	1131	5	the	the	DT
19775	1131	6	mass	mass	NN
19775	1131	7	upon	upon	IN
19775	1131	8	a	a	DT
19775	1131	9	floured	floured	JJ
19775	1131	10	board	board	NN
19775	1131	11	and	and	CC
19775	1131	12	roll	roll	VB
19775	1131	13	out	out	RP
19775	1131	14	about	about	IN
19775	1131	15	an	an	DT
19775	1131	16	inch	inch	NN
19775	1131	17	thick	thick	JJ
19775	1131	18	,	,	,
19775	1131	19	cut	cut	VBN
19775	1131	20	in	in	IN
19775	1131	21	circles	circle	NNS
19775	1131	22	with	with	IN
19775	1131	23	a	a	DT
19775	1131	24	small	small	JJ
19775	1131	25	bowl	bowl	NN
19775	1131	26	,	,	,
19775	1131	27	lay	lie	VBD
19775	1131	28	upon	upon	IN
19775	1131	29	each	each	DT
19775	1131	30	circle	circle	NN
19775	1131	31	minced	mince	VBN
19775	1131	32	meat	meat	NN
19775	1131	33	,	,	,
19775	1131	34	poultry	poultry	NN
19775	1131	35	or	or	CC
19775	1131	36	fish	fish	NN
19775	1131	37	.	.	.
19775	1132	1	Season	season	VB
19775	1132	2	the	the	DT
19775	1132	3	meat	meat	NN
19775	1132	4	,	,	,
19775	1132	5	wet	wet	VB
19775	1132	6	the	the	DT
19775	1132	7	edges	edge	NNS
19775	1132	8	of	of	IN
19775	1132	9	the	the	DT
19775	1132	10	circle	circle	NN
19775	1132	11	with	with	IN
19775	1132	12	beaten	beat	VBN
19775	1132	13	egg	egg	NN
19775	1132	14	and	and	CC
19775	1132	15	close	close	VB
19775	1132	16	each	each	DT
19775	1132	17	one	one	NN
19775	1132	18	like	like	IN
19775	1132	19	a	a	DT
19775	1132	20	turnover	turnover	NN
19775	1132	21	,	,	,
19775	1132	22	pinch	pinch	VB
19775	1132	23	them	-PRON-	PRP
19775	1132	24	around	around	IN
19775	1132	25	the	the	DT
19775	1132	26	edges	edge	NNS
19775	1132	27	and	and	CC
19775	1132	28	fry	fry	VB
19775	1132	29	to	to	IN
19775	1132	30	a	a	DT
19775	1132	31	light	light	JJ
19775	1132	32	brown	brown	NN
19775	1132	33	,	,	,
19775	1132	34	or	or	CC
19775	1132	35	brush	brush	VB
19775	1132	36	them	-PRON-	PRP
19775	1132	37	with	with	IN
19775	1132	38	egg	egg	NN
19775	1132	39	and	and	CC
19775	1132	40	brown	brown	VB
19775	1132	41	them	-PRON-	PRP
19775	1132	42	in	in	IN
19775	1132	43	the	the	DT
19775	1132	44	oven	oven	NN
19775	1132	45	.	.	.
19775	1133	1	POTATO	potato	NN
19775	1133	2	SOUFFLE	SOUFFLE	NNP
19775	1133	3	.	.	.
19775	1134	1	Choose	choose	VB
19775	1134	2	large	large	JJ
19775	1134	3	,	,	,
19775	1134	4	smooth	smooth	JJ
19775	1134	5	,	,	,
19775	1134	6	handsome	handsome	JJ
19775	1134	7	,	,	,
19775	1134	8	uniform	uniform	JJ
19775	1134	9	potatoes	potato	NNS
19775	1134	10	,	,	,
19775	1134	11	allow	allow	VB
19775	1134	12	an	an	DT
19775	1134	13	extra	extra	JJ
19775	1134	14	potato	potato	NN
19775	1134	15	for	for	IN
19775	1134	16	any	any	DT
19775	1134	17	waste	waste	NN
19775	1134	18	.	.	.
19775	1135	1	Bake	bake	VB
19775	1135	2	and	and	CC
19775	1135	3	with	with	IN
19775	1135	4	a	a	DT
19775	1135	5	very	very	RB
19775	1135	6	sharp	sharp	JJ
19775	1135	7	knife	knife	NN
19775	1135	8	cut	cut	VBD
19775	1135	9	them	-PRON-	PRP
19775	1135	10	in	in	IN
19775	1135	11	two	two	CD
19775	1135	12	lengthwise	lengthwise	RB
19775	1135	13	.	.	.
19775	1136	1	Remove	remove	VB
19775	1136	2	the	the	DT
19775	1136	3	inside	inside	NN
19775	1136	4	,	,	,
19775	1136	5	season	season	NN
19775	1136	6	with	with	IN
19775	1136	7	butter	butter	NN
19775	1136	8	,	,	,
19775	1136	9	cream	cream	NN
19775	1136	10	,	,	,
19775	1136	11	pepper	pepper	NN
19775	1136	12	and	and	CC
19775	1136	13	salt	salt	NN
19775	1136	14	and	and	CC
19775	1136	15	fill	fill	VB
19775	1136	16	the	the	DT
19775	1136	17	potato	potato	NN
19775	1136	18	skins	skin	NNS
19775	1136	19	with	with	IN
19775	1136	20	the	the	DT
19775	1136	21	mixture	mixture	NN
19775	1136	22	;	;	:
19775	1136	23	glaze	glaze	VB
19775	1136	24	them	-PRON-	PRP
19775	1136	25	with	with	IN
19775	1136	26	the	the	DT
19775	1136	27	beaten	beat	VBN
19775	1136	28	whites	white	NNS
19775	1136	29	of	of	IN
19775	1136	30	eggs	egg	NNS
19775	1136	31	and	and	CC
19775	1136	32	over	over	IN
19775	1136	33	the	the	DT
19775	1136	34	top	top	NN
19775	1136	35	spread	spread	VBD
19775	1136	36	the	the	DT
19775	1136	37	whites	white	NNS
19775	1136	38	of	of	IN
19775	1136	39	eggs	egg	NNS
19775	1136	40	beaten	beat	VBN
19775	1136	41	to	to	IN
19775	1136	42	a	a	DT
19775	1136	43	stiff	stiff	JJ
19775	1136	44	froth	froth	NN
19775	1136	45	.	.	.
19775	1137	1	Brown	Brown	NNP
19775	1137	2	in	in	IN
19775	1137	3	the	the	DT
19775	1137	4	oven	oven	NN
19775	1137	5	.	.	.
19775	1138	1	POTATO	POTATO	NNP
19775	1138	2	SOUP	SOUP	NNP
19775	1138	3	.	.	.
19775	1139	1	Use	use	VB
19775	1139	2	the	the	DT
19775	1139	3	water	water	NN
19775	1139	4	in	in	IN
19775	1139	5	which	which	WDT
19775	1139	6	the	the	DT
19775	1139	7	potatoes	potato	NNS
19775	1139	8	were	be	VBD
19775	1139	9	boiled	boil	VBN
19775	1139	10	,	,	,
19775	1139	11	add	add	VB
19775	1139	12	three	three	CD
19775	1139	13	tablespoonfuls	tablespoonful	NNS
19775	1139	14	of	of	IN
19775	1139	15	mashed	mashed	JJ
19775	1139	16	potato	potato	NN
19775	1139	17	to	to	IN
19775	1139	18	a	a	DT
19775	1139	19	pint	pint	NN
19775	1139	20	of	of	IN
19775	1139	21	water	water	NN
19775	1139	22	,	,	,
19775	1139	23	and	and	CC
19775	1139	24	as	as	IN
19775	1139	25	much	much	JJ
19775	1139	26	rich	rich	JJ
19775	1139	27	milk	milk	NN
19775	1139	28	as	as	IN
19775	1139	29	there	there	EX
19775	1139	30	is	be	VBZ
19775	1139	31	water	water	NN
19775	1139	32	used	use	VBN
19775	1139	33	,	,	,
19775	1139	34	season	season	NN
19775	1139	35	with	with	IN
19775	1139	36	salt	salt	NN
19775	1139	37	and	and	CC
19775	1139	38	a	a	DT
19775	1139	39	dust	dust	NN
19775	1139	40	of	of	IN
19775	1139	41	cayenne	cayenne	NNP
19775	1139	42	pepper	pepper	NN
19775	1139	43	,	,	,
19775	1139	44	a	a	DT
19775	1139	45	little	little	JJ
19775	1139	46	juice	juice	NN
19775	1139	47	of	of	IN
19775	1139	48	lemon	lemon	NN
19775	1139	49	or	or	CC
19775	1139	50	a	a	DT
19775	1139	51	little	little	JJ
19775	1139	52	minced	mince	VBN
19775	1139	53	parsley	parsley	NNP
19775	1139	54	or	or	CC
19775	1139	55	tarragon	tarragon	NNP
19775	1139	56	.	.	.
19775	1140	1	Serve	serve	VB
19775	1140	2	with	with	IN
19775	1140	3	crackers	cracker	NNS
19775	1140	4	or	or	CC
19775	1140	5	croutons	crouton	NNS
19775	1140	6	.	.	.
19775	1141	1	STUFFED	stuffed	NN
19775	1141	2	POTATOES	POTATOES	NNP
19775	1141	3	.	.	.
19775	1142	1	Bake	bake	VB
19775	1142	2	handsome	handsome	JJ
19775	1142	3	,	,	,
19775	1142	4	uniform	uniform	JJ
19775	1142	5	potatoes	potato	NNS
19775	1142	6	,	,	,
19775	1142	7	cut	cut	VBD
19775	1142	8	off	off	RP
19775	1142	9	the	the	DT
19775	1142	10	tops	top	NNS
19775	1142	11	with	with	IN
19775	1142	12	a	a	DT
19775	1142	13	sharp	sharp	JJ
19775	1142	14	knife	knife	NN
19775	1142	15	,	,	,
19775	1142	16	take	take	VB
19775	1142	17	out	out	RP
19775	1142	18	the	the	DT
19775	1142	19	inside	inside	NN
19775	1142	20	.	.	.
19775	1143	1	Add	add	VB
19775	1143	2	to	to	IN
19775	1143	3	the	the	DT
19775	1143	4	scraped	scrape	VBN
19775	1143	5	potato	potato	NN
19775	1143	6	,	,	,
19775	1143	7	butter	butter	NN
19775	1143	8	,	,	,
19775	1143	9	milk	milk	NN
19775	1143	10	,	,	,
19775	1143	11	pepper	pepper	NN
19775	1143	12	,	,	,
19775	1143	13	salt	salt	NN
19775	1143	14	and	and	CC
19775	1143	15	a	a	DT
19775	1143	16	little	little	JJ
19775	1143	17	grated	grated	JJ
19775	1143	18	cheese	cheese	NN
19775	1143	19	,	,	,
19775	1143	20	fill	fill	VB
19775	1143	21	the	the	DT
19775	1143	22	empty	empty	JJ
19775	1143	23	shells	shell	NNS
19775	1143	24	and	and	CC
19775	1143	25	heap	heap	NN
19775	1143	26	above	above	IN
19775	1143	27	the	the	DT
19775	1143	28	top	top	NN
19775	1143	29	.	.	.
19775	1144	1	Grate	grate	VB
19775	1144	2	a	a	DT
19775	1144	3	little	little	JJ
19775	1144	4	cheese	cheese	NN
19775	1144	5	over	over	IN
19775	1144	6	this	this	DT
19775	1144	7	and	and	CC
19775	1144	8	set	set	VBD
19775	1144	9	in	in	IN
19775	1144	10	the	the	DT
19775	1144	11	oven	oven	NN
19775	1144	12	to	to	TO
19775	1144	13	brown	brown	VB
19775	1144	14	.	.	.
19775	1145	1	Serve	serve	VB
19775	1145	2	hot	hot	JJ
19775	1145	3	.	.	.
19775	1146	1	POTATOES	potato	NNS
19775	1146	2	USED	use	VBN
19775	1146	3	TO	to	IN
19775	1146	4	CLEANSE	CLEANSE	NNP
19775	1146	5	.	.	.
19775	1147	1	Small	small	JJ
19775	1147	2	pieces	piece	NNS
19775	1147	3	of	of	IN
19775	1147	4	raw	raw	JJ
19775	1147	5	potato	potato	NN
19775	1147	6	in	in	IN
19775	1147	7	a	a	DT
19775	1147	8	little	little	JJ
19775	1147	9	water	water	NN
19775	1147	10	shaken	shake	VBN
19775	1147	11	vigorously	vigorously	RB
19775	1147	12	inside	inside	IN
19775	1147	13	bottles	bottle	NNS
19775	1147	14	and	and	CC
19775	1147	15	lamp	lamp	NN
19775	1147	16	chimneys	chimney	NNS
19775	1147	17	will	will	MD
19775	1147	18	clean	clean	VB
19775	1147	19	them	-PRON-	PRP
19775	1147	20	admirably	admirably	RB
19775	1147	21	.	.	.
19775	1148	1	To	to	TO
19775	1148	2	clean	clean	VB
19775	1148	3	a	a	DT
19775	1148	4	burned	burn	VBN
19775	1148	5	porcelain	porcelain	NN
19775	1148	6	kettle	kettle	NN
19775	1148	7	boil	boil	NN
19775	1148	8	peeled	peel	VBD
19775	1148	9	potatoes	potato	NNS
19775	1148	10	in	in	IN
19775	1148	11	it	-PRON-	PRP
19775	1148	12	.	.	.
19775	1149	1	Cold	cold	JJ
19775	1149	2	boiled	boil	VBN
19775	1149	3	potatoes	potato	NNS
19775	1149	4	not	not	RB
19775	1149	5	over	over	RB
19775	1149	6	-	-	HYPH
19775	1149	7	boiled	boil	VBN
19775	1149	8	,	,	,
19775	1149	9	used	use	VBN
19775	1149	10	as	as	IN
19775	1149	11	soap	soap	NN
19775	1149	12	will	will	MD
19775	1149	13	clean	clean	VB
19775	1149	14	the	the	DT
19775	1149	15	hands	hand	NNS
19775	1149	16	and	and	CC
19775	1149	17	keep	keep	VB
19775	1149	18	them	-PRON-	PRP
19775	1149	19	soft	soft	JJ
19775	1149	20	and	and	CC
19775	1149	21	healthy	healthy	JJ
19775	1149	22	.	.	.
19775	1150	1	To	to	TO
19775	1150	2	cleanse	cleanse	VB
19775	1150	3	and	and	CC
19775	1150	4	stiffen	stiffen	NN
19775	1150	5	silk	silk	NN
19775	1150	6	,	,	,
19775	1150	7	woolen	woolen	NN
19775	1150	8	and	and	CC
19775	1150	9	cotton	cotton	NN
19775	1150	10	fabrics	fabric	NNS
19775	1150	11	use	use	VBP
19775	1150	12	the	the	DT
19775	1150	13	following	follow	VBG
19775	1150	14	recipe:--Grate	recipe:--grate	JJ
19775	1150	15	two	two	CD
19775	1150	16	good	good	JJ
19775	1150	17	sized	sized	JJ
19775	1150	18	potatoes	potato	NNS
19775	1150	19	into	into	IN
19775	1150	20	a	a	DT
19775	1150	21	pint	pint	NN
19775	1150	22	of	of	IN
19775	1150	23	clear	clear	JJ
19775	1150	24	,	,	,
19775	1150	25	clean	clean	JJ
19775	1150	26	,	,	,
19775	1150	27	soft	soft	JJ
19775	1150	28	water	water	NN
19775	1150	29	.	.	.
19775	1151	1	Strain	strain	VB
19775	1151	2	through	through	IN
19775	1151	3	a	a	DT
19775	1151	4	coarse	coarse	JJ
19775	1151	5	sieve	sieve	NN
19775	1151	6	into	into	IN
19775	1151	7	a	a	DT
19775	1151	8	gallon	gallon	NN
19775	1151	9	of	of	IN
19775	1151	10	water	water	NN
19775	1151	11	and	and	CC
19775	1151	12	let	let	VB
19775	1151	13	the	the	DT
19775	1151	14	liquid	liquid	NN
19775	1151	15	settle	settle	VB
19775	1151	16	.	.	.
19775	1152	1	Pour	pour	VB
19775	1152	2	the	the	DT
19775	1152	3	starchy	starchy	JJ
19775	1152	4	fluid	fluid	NN
19775	1152	5	from	from	IN
19775	1152	6	the	the	DT
19775	1152	7	sediment	sediment	NN
19775	1152	8	,	,	,
19775	1152	9	rub	rub	VB
19775	1152	10	the	the	DT
19775	1152	11	articles	article	NNS
19775	1152	12	gently	gently	RB
19775	1152	13	in	in	IN
19775	1152	14	the	the	DT
19775	1152	15	liquid	liquid	NN
19775	1152	16	,	,	,
19775	1152	17	rinse	rinse	VB
19775	1152	18	them	-PRON-	PRP
19775	1152	19	thoroughly	thoroughly	RB
19775	1152	20	in	in	IN
19775	1152	21	clear	clear	JJ
19775	1152	22	water	water	NN
19775	1152	23	and	and	CC
19775	1152	24	then	then	RB
19775	1152	25	dry	dry	JJ
19775	1152	26	and	and	CC
19775	1152	27	press	press	VBP
19775	1152	28	.	.	.
19775	1153	1	Water	water	NN
19775	1153	2	in	in	IN
19775	1153	3	which	which	WDT
19775	1153	4	potatoes	potato	NNS
19775	1153	5	are	be	VBP
19775	1153	6	boiled	boil	VBN
19775	1153	7	is	be	VBZ
19775	1153	8	said	say	VBN
19775	1153	9	to	to	TO
19775	1153	10	be	be	VB
19775	1153	11	very	very	RB
19775	1153	12	effective	effective	JJ
19775	1153	13	in	in	IN
19775	1153	14	keeping	keep	VBG
19775	1153	15	silver	silver	NN
19775	1153	16	bright	bright	JJ
19775	1153	17	.	.	.
19775	1154	1	BAKED	baked	JJ
19775	1154	2	PUMPKIN	PUMPKIN	NNP
19775	1154	3	.	.	.
19775	1155	1	[	[	-LRB-
19775	1155	2	Illustration	illustration	NN
19775	1155	3	]	]	-RRB-
19775	1155	4	Slice	slice	VB
19775	1155	5	the	the	DT
19775	1155	6	pumpkin	pumpkin	NN
19775	1155	7	a	a	DT
19775	1155	8	quarter	quarter	NN
19775	1155	9	of	of	IN
19775	1155	10	an	an	DT
19775	1155	11	inch	inch	NN
19775	1155	12	thick	thick	JJ
19775	1155	13	,	,	,
19775	1155	14	peel	peel	JJ
19775	1155	15	and	and	CC
19775	1155	16	put	put	VB
19775	1155	17	a	a	DT
19775	1155	18	layer	layer	NN
19775	1155	19	in	in	IN
19775	1155	20	the	the	DT
19775	1155	21	bottom	bottom	NN
19775	1155	22	of	of	IN
19775	1155	23	a	a	DT
19775	1155	24	baking	baking	NN
19775	1155	25	dish	dish	NN
19775	1155	26	,	,	,
19775	1155	27	then	then	RB
19775	1155	28	a	a	DT
19775	1155	29	layer	layer	NN
19775	1155	30	of	of	IN
19775	1155	31	sugar	sugar	NN
19775	1155	32	with	with	IN
19775	1155	33	a	a	DT
19775	1155	34	sprinkle	sprinkle	NN
19775	1155	35	of	of	IN
19775	1155	36	cinnamon	cinnamon	NN
19775	1155	37	and	and	CC
19775	1155	38	dot	dot	NN
19775	1155	39	with	with	IN
19775	1155	40	butter	butter	NN
19775	1155	41	,	,	,
19775	1155	42	repeat	repeat	VB
19775	1155	43	this	this	DT
19775	1155	44	until	until	IN
19775	1155	45	the	the	DT
19775	1155	46	pan	pan	NN
19775	1155	47	is	be	VBZ
19775	1155	48	full	full	JJ
19775	1155	49	.	.	.
19775	1156	1	Let	let	VB
19775	1156	2	the	the	DT
19775	1156	3	top	top	NN
19775	1156	4	be	be	VB
19775	1156	5	well	well	RB
19775	1156	6	covered	cover	VBN
19775	1156	7	with	with	IN
19775	1156	8	sugar	sugar	NN
19775	1156	9	.	.	.
19775	1157	1	Bake	bake	VB
19775	1157	2	in	in	IN
19775	1157	3	a	a	DT
19775	1157	4	moderate	moderate	JJ
19775	1157	5	oven	oven	NN
19775	1157	6	until	until	IN
19775	1157	7	the	the	DT
19775	1157	8	sugar	sugar	NN
19775	1157	9	becomes	become	VBZ
19775	1157	10	like	like	IN
19775	1157	11	a	a	DT
19775	1157	12	thick	thick	JJ
19775	1157	13	syrup	syrup	NN
19775	1157	14	.	.	.
19775	1158	1	Or	or	CC
19775	1158	2	cut	cut	VB
19775	1158	3	the	the	DT
19775	1158	4	pumpkin	pumpkin	NN
19775	1158	5	in	in	IN
19775	1158	6	squares	square	NNS
19775	1158	7	and	and	CC
19775	1158	8	do	do	VBP
19775	1158	9	not	not	RB
19775	1158	10	peel	peel	VB
19775	1158	11	,	,	,
19775	1158	12	bake	bake	VB
19775	1158	13	,	,	,
19775	1158	14	and	and	CC
19775	1158	15	when	when	WRB
19775	1158	16	soft	soft	JJ
19775	1158	17	enough	enough	RB
19775	1158	18	,	,	,
19775	1158	19	scrape	scrape	VB
19775	1158	20	it	-PRON-	PRP
19775	1158	21	from	from	IN
19775	1158	22	the	the	DT
19775	1158	23	shells	shell	NNS
19775	1158	24	,	,	,
19775	1158	25	season	season	NN
19775	1158	26	with	with	IN
19775	1158	27	butter	butter	NN
19775	1158	28	and	and	CC
19775	1158	29	salt	salt	NN
19775	1158	30	and	and	CC
19775	1158	31	serve	serve	VB
19775	1158	32	like	like	UH
19775	1158	33	squash	squash	NN
19775	1158	34	.	.	.
19775	1159	1	CANNED	canned	NN
19775	1159	2	PUMPKIN	PUMPKIN	NNP
19775	1159	3	.	.	.
19775	1160	1	Stew	stew	JJ
19775	1160	2	pumpkin	pumpkin	NN
19775	1160	3	as	as	IN
19775	1160	4	for	for	IN
19775	1160	5	pies	pie	NNS
19775	1160	6	,	,	,
19775	1160	7	put	put	VBN
19775	1160	8	while	while	IN
19775	1160	9	hot	hot	JJ
19775	1160	10	in	in	IN
19775	1160	11	cans	can	NNS
19775	1160	12	and	and	CC
19775	1160	13	seal	seal	NN
19775	1160	14	.	.	.
19775	1161	1	PUMPKIN	PUMPKIN	NNP
19775	1161	2	LOAF	LOAF	NNP
19775	1161	3	.	.	.
19775	1162	1	Take	take	VB
19775	1162	2	one	one	CD
19775	1162	3	quart	quart	NN
19775	1162	4	of	of	IN
19775	1162	5	stewed	stew	VBN
19775	1162	6	pumpkin	pumpkin	NN
19775	1162	7	mashed	mash	VBD
19775	1162	8	fine	fine	RB
19775	1162	9	,	,	,
19775	1162	10	one	one	CD
19775	1162	11	teaspoonful	teaspoonful	JJ
19775	1162	12	each	each	DT
19775	1162	13	of	of	IN
19775	1162	14	salt	salt	NN
19775	1162	15	and	and	CC
19775	1162	16	baking	baking	NN
19775	1162	17	soda	soda	NNP
19775	1162	18	,	,	,
19775	1162	19	one	one	CD
19775	1162	20	tablespoonful	tablespoonful	JJ
19775	1162	21	sugar	sugar	NN
19775	1162	22	,	,	,
19775	1162	23	three	three	CD
19775	1162	24	pints	pint	NNS
19775	1162	25	of	of	IN
19775	1162	26	meal	meal	NN
19775	1162	27	.	.	.
19775	1163	1	Stir	stir	VB
19775	1163	2	all	all	DT
19775	1163	3	together	together	RB
19775	1163	4	while	while	IN
19775	1163	5	boiling	boil	VBG
19775	1163	6	hot	hot	JJ
19775	1163	7	;	;	:
19775	1163	8	steam	steam	NN
19775	1163	9	four	four	CD
19775	1163	10	hours	hour	NNS
19775	1163	11	,	,	,
19775	1163	12	or	or	CC
19775	1163	13	steam	steam	NN
19775	1163	14	three	three	CD
19775	1163	15	hours	hour	NNS
19775	1163	16	and	and	CC
19775	1163	17	bake	bake	VB
19775	1163	18	one	one	CD
19775	1163	19	.	.	.
19775	1164	1	To	to	TO
19775	1164	2	be	be	VB
19775	1164	3	eaten	eat	VBN
19775	1164	4	hot	hot	JJ
19775	1164	5	with	with	IN
19775	1164	6	cream	cream	NN
19775	1164	7	,	,	,
19775	1164	8	or	or	CC
19775	1164	9	butter	butter	NN
19775	1164	10	and	and	CC
19775	1164	11	sugar	sugar	NN
19775	1164	12	.	.	.
19775	1165	1	PUMPKIN	PUMPKIN	NNP
19775	1165	2	MARMALADE	MARMALADE	NNP
19775	1165	3	.	.	.
19775	1166	1	Take	take	VB
19775	1166	2	ripe	ripe	JJ
19775	1166	3	yellow	yellow	JJ
19775	1166	4	pumpkins	pumpkin	NNS
19775	1166	5	,	,	,
19775	1166	6	pare	pare	VBP
19775	1166	7	and	and	CC
19775	1166	8	cut	cut	VBD
19775	1166	9	them	-PRON-	PRP
19775	1166	10	into	into	IN
19775	1166	11	large	large	JJ
19775	1166	12	pieces	piece	NNS
19775	1166	13	,	,	,
19775	1166	14	scrape	scrape	VBP
19775	1166	15	out	out	RP
19775	1166	16	the	the	DT
19775	1166	17	seed	seed	NN
19775	1166	18	,	,	,
19775	1166	19	weigh	weigh	VB
19775	1166	20	and	and	CC
19775	1166	21	to	to	IN
19775	1166	22	every	every	DT
19775	1166	23	pound	pound	NN
19775	1166	24	take	take	VB
19775	1166	25	a	a	DT
19775	1166	26	pound	pound	NN
19775	1166	27	of	of	IN
19775	1166	28	sugar	sugar	NN
19775	1166	29	and	and	CC
19775	1166	30	an	an	DT
19775	1166	31	orange	orange	NN
19775	1166	32	or	or	CC
19775	1166	33	lemon	lemon	NN
19775	1166	34	.	.	.
19775	1167	1	Grate	grate	VB
19775	1167	2	the	the	DT
19775	1167	3	pieces	piece	NNS
19775	1167	4	of	of	IN
19775	1167	5	pumpkin	pumpkin	NN
19775	1167	6	on	on	IN
19775	1167	7	a	a	DT
19775	1167	8	coarse	coarse	JJ
19775	1167	9	grater	grater	NN
19775	1167	10	and	and	CC
19775	1167	11	put	put	VBD
19775	1167	12	in	in	IN
19775	1167	13	the	the	DT
19775	1167	14	preserving	preserving	JJ
19775	1167	15	kettle	kettle	NN
19775	1167	16	with	with	IN
19775	1167	17	sugar	sugar	NN
19775	1167	18	,	,	,
19775	1167	19	the	the	DT
19775	1167	20	orange	orange	JJ
19775	1167	21	rind	rind	NN
19775	1167	22	grated	grate	VBD
19775	1167	23	and	and	CC
19775	1167	24	the	the	DT
19775	1167	25	juice	juice	NN
19775	1167	26	strained	strain	VBD
19775	1167	27	.	.	.
19775	1168	1	Let	let	VB
19775	1168	2	it	-PRON-	PRP
19775	1168	3	boil	boil	VB
19775	1168	4	slowly	slowly	RB
19775	1168	5	,	,	,
19775	1168	6	stirring	stir	VBG
19775	1168	7	frequently	frequently	RB
19775	1168	8	and	and	CC
19775	1168	9	skimming	skim	VBG
19775	1168	10	it	-PRON-	PRP
19775	1168	11	well	well	RB
19775	1168	12	until	until	IN
19775	1168	13	it	-PRON-	PRP
19775	1168	14	forms	form	VBZ
19775	1168	15	a	a	DT
19775	1168	16	smooth	smooth	JJ
19775	1168	17	,	,	,
19775	1168	18	thick	thick	JJ
19775	1168	19	marmalade	marmalade	NN
19775	1168	20	.	.	.
19775	1169	1	Put	put	VB
19775	1169	2	it	-PRON-	PRP
19775	1169	3	warm	warm	JJ
19775	1169	4	into	into	IN
19775	1169	5	small	small	JJ
19775	1169	6	glass	glass	NN
19775	1169	7	jars	jar	NNS
19775	1169	8	or	or	CC
19775	1169	9	tumblers	tumbler	NNS
19775	1169	10	and	and	CC
19775	1169	11	when	when	WRB
19775	1169	12	cold	cold	JJ
19775	1169	13	cover	cover	NN
19775	1169	14	with	with	IN
19775	1169	15	a	a	DT
19775	1169	16	paper	paper	NN
19775	1169	17	dipped	dip	VBN
19775	1169	18	in	in	IN
19775	1169	19	alcohol	alcohol	NN
19775	1169	20	and	and	CC
19775	1169	21	another	another	DT
19775	1169	22	heavy	heavy	JJ
19775	1169	23	paper	paper	NN
19775	1169	24	pasted	paste	VBN
19775	1169	25	over	over	IN
19775	1169	26	the	the	DT
19775	1169	27	top	top	NN
19775	1169	28	of	of	IN
19775	1169	29	the	the	DT
19775	1169	30	glass	glass	NN
19775	1169	31	.	.	.
19775	1170	1	PUMPKIN	PUMPKIN	NNP
19775	1170	2	PIE	PIE	NNP
19775	1170	3	.	.	.
19775	1171	1	To	to	IN
19775	1171	2	one	one	CD
19775	1171	3	quart	quart	NN
19775	1171	4	of	of	IN
19775	1171	5	rich	rich	JJ
19775	1171	6	milk	milk	NN
19775	1171	7	take	take	VBP
19775	1171	8	three	three	CD
19775	1171	9	eggs	egg	NNS
19775	1171	10	,	,	,
19775	1171	11	three	three	CD
19775	1171	12	big	big	JJ
19775	1171	13	tablespoonfuls	tablespoonful	NNS
19775	1171	14	of	of	IN
19775	1171	15	sugar	sugar	NN
19775	1171	16	,	,	,
19775	1171	17	a	a	DT
19775	1171	18	little	little	JJ
19775	1171	19	salt	salt	NN
19775	1171	20	,	,	,
19775	1171	21	and	and	CC
19775	1171	22	a	a	DT
19775	1171	23	tablespoonful	tablespoonful	NN
19775	1171	24	of	of	IN
19775	1171	25	ginger	ginger	NN
19775	1171	26	,	,	,
19775	1171	27	a	a	DT
19775	1171	28	teaspoonful	teaspoonful	NN
19775	1171	29	of	of	IN
19775	1171	30	cinnamon	cinnamon	NN
19775	1171	31	and	and	CC
19775	1171	32	a	a	DT
19775	1171	33	grated	grate	VBN
19775	1171	34	nutmeg	nutmeg	NN
19775	1171	35	if	if	IN
19775	1171	36	one	one	NN
19775	1171	37	likes	like	VBZ
19775	1171	38	it	-PRON-	PRP
19775	1171	39	highly	highly	RB
19775	1171	40	spiced	spice	VBN
19775	1171	41	,	,	,
19775	1171	42	add	add	VB
19775	1171	43	enough	enough	JJ
19775	1171	44	finely	finely	RB
19775	1171	45	stewed	stew	VBN
19775	1171	46	pumpkin	pumpkin	NN
19775	1171	47	to	to	TO
19775	1171	48	make	make	VB
19775	1171	49	a	a	DT
19775	1171	50	thin	thin	JJ
19775	1171	51	mixture	mixture	NN
19775	1171	52	.	.	.
19775	1172	1	This	this	DT
19775	1172	2	will	will	MD
19775	1172	3	make	make	VB
19775	1172	4	three	three	CD
19775	1172	5	pies	pie	NNS
19775	1172	6	.	.	.
19775	1173	1	A	a	DT
19775	1173	2	good	good	JJ
19775	1173	3	pumpkin	pumpkin	NN
19775	1173	4	pie	pie	NN
19775	1173	5	will	will	MD
19775	1173	6	puff	puff	VB
19775	1173	7	up	up	RP
19775	1173	8	lightly	lightly	RB
19775	1173	9	when	when	WRB
19775	1173	10	done	do	VBN
19775	1173	11	.	.	.
19775	1174	1	PRESERVING	preserve	VBG
19775	1174	2	PUMPKINS	PUMPKINS	NNP
19775	1174	3	FOR	for	IN
19775	1174	4	WINTER	WINTER	NNP
19775	1174	5	USE	USE	NNP
19775	1174	6	.	.	.
19775	1175	1	A	a	DT
19775	1175	2	good	good	JJ
19775	1175	3	way	way	NN
19775	1175	4	to	to	TO
19775	1175	5	prepare	prepare	VB
19775	1175	6	pumpkin	pumpkin	NN
19775	1175	7	for	for	IN
19775	1175	8	winter	winter	NN
19775	1175	9	use	use	NN
19775	1175	10	is	be	VBZ
19775	1175	11	to	to	TO
19775	1175	12	cook	cook	VB
19775	1175	13	and	and	CC
19775	1175	14	sift	sift	VB
19775	1175	15	it	-PRON-	PRP
19775	1175	16	as	as	RB
19775	1175	17	fine	fine	JJ
19775	1175	18	as	as	IN
19775	1175	19	for	for	IN
19775	1175	20	pies	pie	NNS
19775	1175	21	,	,	,
19775	1175	22	then	then	RB
19775	1175	23	add	add	VB
19775	1175	24	nearly	nearly	RB
19775	1175	25	as	as	RB
19775	1175	26	much	much	JJ
19775	1175	27	sugar	sugar	NN
19775	1175	28	as	as	IN
19775	1175	29	there	there	EX
19775	1175	30	is	be	VBZ
19775	1175	31	pumpkin	pumpkin	NN
19775	1175	32	;	;	:
19775	1175	33	stir	stir	VB
19775	1175	34	well	well	RB
19775	1175	35	and	and	CC
19775	1175	36	pack	pack	VB
19775	1175	37	in	in	IN
19775	1175	38	crocks	crock	NNS
19775	1175	39	.	.	.
19775	1176	1	Better	well	RBR
19775	1176	2	than	than	IN
19775	1176	3	dried	dry	VBN
19775	1176	4	pumpkin	pumpkin	NN
19775	1176	5	for	for	IN
19775	1176	6	winter	winter	NN
19775	1176	7	use	use	NN
19775	1176	8	.	.	.
19775	1177	1	PUMPKIN	PUMPKIN	NNP
19775	1177	2	SOUP	SOUP	NNP
19775	1177	3	.	.	.
19775	1178	1	For	for	IN
19775	1178	2	six	six	CD
19775	1178	3	persons	person	NNS
19775	1178	4	use	use	VBP
19775	1178	5	three	three	CD
19775	1178	6	pounds	pound	NNS
19775	1178	7	of	of	IN
19775	1178	8	pumpkin	pumpkin	NN
19775	1178	9	;	;	:
19775	1178	10	take	take	VB
19775	1178	11	off	off	RP
19775	1178	12	the	the	DT
19775	1178	13	rind	rind	NN
19775	1178	14	,	,	,
19775	1178	15	cut	cut	VBN
19775	1178	16	in	in	IN
19775	1178	17	pieces	piece	NNS
19775	1178	18	and	and	CC
19775	1178	19	put	put	VBD
19775	1178	20	in	in	RP
19775	1178	21	a	a	DT
19775	1178	22	saucepan	saucepan	NN
19775	1178	23	with	with	IN
19775	1178	24	a	a	DT
19775	1178	25	little	little	JJ
19775	1178	26	salt	salt	NN
19775	1178	27	and	and	CC
19775	1178	28	cover	cover	VB
19775	1178	29	with	with	IN
19775	1178	30	water	water	NN
19775	1178	31	;	;	:
19775	1178	32	let	let	VB
19775	1178	33	it	-PRON-	PRP
19775	1178	34	boil	boil	VB
19775	1178	35	until	until	IN
19775	1178	36	it	-PRON-	PRP
19775	1178	37	is	be	VBZ
19775	1178	38	soft	soft	JJ
19775	1178	39	(	(	-LRB-
19775	1178	40	about	about	RB
19775	1178	41	twenty	twenty	CD
19775	1178	42	minutes	minute	NNS
19775	1178	43	)	)	-RRB-
19775	1178	44	and	and	CC
19775	1178	45	pass	pass	VB
19775	1178	46	through	through	IN
19775	1178	47	a	a	DT
19775	1178	48	colander	colander	NN
19775	1178	49	;	;	:
19775	1178	50	it	-PRON-	PRP
19775	1178	51	must	must	MD
19775	1178	52	have	have	VB
19775	1178	53	no	no	DT
19775	1178	54	water	water	NN
19775	1178	55	in	in	IN
19775	1178	56	it	-PRON-	PRP
19775	1178	57	;	;	:
19775	1178	58	put	put	VBN
19775	1178	59	about	about	RB
19775	1178	60	three	three	CD
19775	1178	61	pints	pint	NNS
19775	1178	62	of	of	IN
19775	1178	63	milk	milk	NN
19775	1178	64	in	in	IN
19775	1178	65	a	a	DT
19775	1178	66	saucepan	saucepan	NN
19775	1178	67	,	,	,
19775	1178	68	add	add	VB
19775	1178	69	the	the	DT
19775	1178	70	strained	strained	JJ
19775	1178	71	pumpkin	pumpkin	NN
19775	1178	72	,	,	,
19775	1178	73	and	and	CC
19775	1178	74	let	let	VB
19775	1178	75	come	come	VB
19775	1178	76	to	to	IN
19775	1178	77	a	a	DT
19775	1178	78	boil	boil	NN
19775	1178	79	;	;	:
19775	1178	80	add	add	VB
19775	1178	81	a	a	DT
19775	1178	82	very	very	RB
19775	1178	83	little	little	JJ
19775	1178	84	white	white	JJ
19775	1178	85	sugar	sugar	NN
19775	1178	86	,	,	,
19775	1178	87	some	some	DT
19775	1178	88	salt	salt	NN
19775	1178	89	and	and	CC
19775	1178	90	pepper	pepper	NN
19775	1178	91	,	,	,
19775	1178	92	but	but	CC
19775	1178	93	no	no	DT
19775	1178	94	butter	butter	NN
19775	1178	95	.	.	.
19775	1179	1	Serve	serve	VB
19775	1179	2	hot	hot	JJ
19775	1179	3	.	.	.
19775	1180	1	HOW	how	WRB
19775	1180	2	TO	to	IN
19775	1180	3	SERVE	SERVE	NNP
19775	1180	4	RADISHES	RADISHES	NNP
19775	1180	5	.	.	.
19775	1181	1	[	[	-LRB-
19775	1181	2	Illustration	illustration	NN
19775	1181	3	]	]	-RRB-
19775	1181	4	Let	let	VB
19775	1181	5	every	every	DT
19775	1181	6	housekeeper	housekeeper	NN
19775	1181	7	try	try	VB
19775	1181	8	serving	serve	VBG
19775	1181	9	radishes	radish	NNS
19775	1181	10	in	in	IN
19775	1181	11	this	this	DT
19775	1181	12	dainty	dainty	NN
19775	1181	13	way	way	NN
19775	1181	14	.	.	.
19775	1182	1	Cut	cut	VB
19775	1182	2	off	off	RP
19775	1182	3	the	the	DT
19775	1182	4	root	root	NN
19775	1182	5	close	close	RB
19775	1182	6	to	to	IN
19775	1182	7	the	the	DT
19775	1182	8	radish	radish	NN
19775	1182	9	and	and	CC
19775	1182	10	remove	remove	VB
19775	1182	11	the	the	DT
19775	1182	12	leaves	leave	NNS
19775	1182	13	,	,	,
19775	1182	14	leaving	leave	VBG
19775	1182	15	about	about	RP
19775	1182	16	an	an	DT
19775	1182	17	inch	inch	NN
19775	1182	18	of	of	IN
19775	1182	19	the	the	DT
19775	1182	20	stem	stem	NN
19775	1182	21	.	.	.
19775	1183	1	Then	then	RB
19775	1183	2	cut	cut	VB
19775	1183	3	the	the	DT
19775	1183	4	skin	skin	NN
19775	1183	5	of	of	IN
19775	1183	6	the	the	DT
19775	1183	7	radish	radish	NN
19775	1183	8	from	from	IN
19775	1183	9	the	the	DT
19775	1183	10	root	root	NN
19775	1183	11	toward	toward	IN
19775	1183	12	the	the	DT
19775	1183	13	stem	stem	NN
19775	1183	14	,	,	,
19775	1183	15	in	in	IN
19775	1183	16	sections	section	NNS
19775	1183	17	,	,	,
19775	1183	18	as	as	IN
19775	1183	19	is	be	VBZ
19775	1183	20	done	do	VBN
19775	1183	21	in	in	IN
19775	1183	22	removing	remove	VBG
19775	1183	23	the	the	DT
19775	1183	24	skin	skin	NN
19775	1183	25	of	of	IN
19775	1183	26	an	an	DT
19775	1183	27	orange	orange	NN
19775	1183	28	in	in	IN
19775	1183	29	eighths	eighth	NNS
19775	1183	30	.	.	.
19775	1184	1	The	the	DT
19775	1184	2	skin	skin	NN
19775	1184	3	can	can	MD
19775	1184	4	then	then	RB
19775	1184	5	be	be	VB
19775	1184	6	peeled	peel	VBN
19775	1184	7	carefully	carefully	RB
19775	1184	8	back	back	RB
19775	1184	9	to	to	IN
19775	1184	10	the	the	DT
19775	1184	11	stem	stem	NN
19775	1184	12	by	by	IN
19775	1184	13	slipping	slip	VBG
19775	1184	14	the	the	DT
19775	1184	15	point	point	NN
19775	1184	16	of	of	IN
19775	1184	17	a	a	DT
19775	1184	18	knife	knife	NN
19775	1184	19	under	under	IN
19775	1184	20	it	-PRON-	PRP
19775	1184	21	,	,	,
19775	1184	22	and	and	CC
19775	1184	23	pulling	pull	VBG
19775	1184	24	it	-PRON-	PRP
19775	1184	25	gently	gently	RB
19775	1184	26	away	away	RB
19775	1184	27	from	from	IN
19775	1184	28	the	the	DT
19775	1184	29	heart	heart	NN
19775	1184	30	of	of	IN
19775	1184	31	the	the	DT
19775	1184	32	radish	radish	NN
19775	1184	33	.	.	.
19775	1185	1	The	the	DT
19775	1185	2	pure	pure	JJ
19775	1185	3	white	white	JJ
19775	1185	4	heart	heart	NN
19775	1185	5	,	,	,
19775	1185	6	with	with	IN
19775	1185	7	the	the	DT
19775	1185	8	soft	soft	JJ
19775	1185	9	pink	pink	NN
19775	1185	10	of	of	IN
19775	1185	11	the	the	DT
19775	1185	12	peeling	peeling	NN
19775	1185	13	and	and	CC
19775	1185	14	the	the	DT
19775	1185	15	green	green	JJ
19775	1185	16	stem	stem	NN
19775	1185	17	makes	make	VBZ
19775	1185	18	a	a	DT
19775	1185	19	beautiful	beautiful	JJ
19775	1185	20	contrast	contrast	NN
19775	1185	21	.	.	.
19775	1186	1	If	if	IN
19775	1186	2	they	-PRON-	PRP
19775	1186	3	are	be	VBP
19775	1186	4	thrown	throw	VBN
19775	1186	5	into	into	IN
19775	1186	6	cold	cold	JJ
19775	1186	7	water	water	NN
19775	1186	8	as	as	RB
19775	1186	9	fast	fast	RB
19775	1186	10	as	as	IN
19775	1186	11	they	-PRON-	PRP
19775	1186	12	are	be	VBP
19775	1186	13	prepared	prepare	VBN
19775	1186	14	and	and	CC
19775	1186	15	allowed	allow	VBN
19775	1186	16	to	to	TO
19775	1186	17	remain	remain	VB
19775	1186	18	there	there	RB
19775	1186	19	until	until	IN
19775	1186	20	the	the	DT
19775	1186	21	time	time	NN
19775	1186	22	for	for	IN
19775	1186	23	serving	serve	VBG
19775	1186	24	,	,	,
19775	1186	25	they	-PRON-	PRP
19775	1186	26	will	will	MD
19775	1186	27	be	be	VB
19775	1186	28	much	much	RB
19775	1186	29	improved	improve	VBN
19775	1186	30	,	,	,
19775	1186	31	becoming	become	VBG
19775	1186	32	very	very	RB
19775	1186	33	crisp	crisp	JJ
19775	1186	34	and	and	CC
19775	1186	35	tender	tender	JJ
19775	1186	36	.	.	.
19775	1187	1	The	the	DT
19775	1187	2	skin	skin	NN
19775	1187	3	of	of	IN
19775	1187	4	the	the	DT
19775	1187	5	young	young	JJ
19775	1187	6	radish	radish	NN
19775	1187	7	should	should	MD
19775	1187	8	never	never	RB
19775	1187	9	be	be	VB
19775	1187	10	discarded	discard	VBN
19775	1187	11	,	,	,
19775	1187	12	as	as	IN
19775	1187	13	it	-PRON-	PRP
19775	1187	14	contains	contain	VBZ
19775	1187	15	properties	property	NNS
19775	1187	16	of	of	IN
19775	1187	17	the	the	DT
19775	1187	18	vegetable	vegetable	NN
19775	1187	19	that	that	WDT
19775	1187	20	should	should	MD
19775	1187	21	always	always	RB
19775	1187	22	be	be	VB
19775	1187	23	eaten	eat	VBN
19775	1187	24	with	with	IN
19775	1187	25	the	the	DT
19775	1187	26	heart	heart	NN
19775	1187	27	;	;	:
19775	1187	28	and	and	CC
19775	1187	29	,	,	,
19775	1187	30	unless	unless	IN
19775	1187	31	the	the	DT
19775	1187	32	radish	radish	NN
19775	1187	33	is	be	VBZ
19775	1187	34	tough	tough	JJ
19775	1187	35	,	,	,
19775	1187	36	it	-PRON-	PRP
19775	1187	37	will	will	MD
19775	1187	38	agree	agree	VB
19775	1187	39	with	with	IN
19775	1187	40	a	a	DT
19775	1187	41	delicate	delicate	JJ
19775	1187	42	stomach	stomach	NN
19775	1187	43	much	much	RB
19775	1187	44	better	better	RB
19775	1187	45	when	when	WRB
19775	1187	46	eaten	eat	VBN
19775	1187	47	with	with	IN
19775	1187	48	the	the	DT
19775	1187	49	peel	peel	NN
19775	1187	50	on	on	IN
19775	1187	51	.	.	.
19775	1188	1	They	-PRON-	PRP
19775	1188	2	look	look	VBP
19775	1188	3	very	very	RB
19775	1188	4	dainty	dainty	NN
19775	1188	5	when	when	WRB
19775	1188	6	served	serve	VBN
19775	1188	7	in	in	IN
19775	1188	8	this	this	DT
19775	1188	9	way	way	NN
19775	1188	10	,	,	,
19775	1188	11	lying	lie	VBG
19775	1188	12	on	on	IN
19775	1188	13	fresh	fresh	JJ
19775	1188	14	lettuce	lettuce	NN
19775	1188	15	leaves	leave	NNS
19775	1188	16	,	,	,
19775	1188	17	or	or	CC
19775	1188	18	are	be	VBP
19775	1188	19	beautiful	beautiful	JJ
19775	1188	20	to	to	TO
19775	1188	21	use	use	VB
19775	1188	22	with	with	IN
19775	1188	23	parsley	parsley	NN
19775	1188	24	as	as	IN
19775	1188	25	a	a	DT
19775	1188	26	garnish	garnish	NN
19775	1188	27	for	for	IN
19775	1188	28	cold	cold	JJ
19775	1188	29	meats	meat	NNS
19775	1188	30	.	.	.
19775	1189	1	RADISH	RADISH	NNP
19775	1189	2	,	,	,
19775	1189	3	CUCUMBER	CUCUMBER	NNP
19775	1189	4	AND	and	CC
19775	1189	5	TOMATO	tomato	NN
19775	1189	6	SALAD	salad	NN
19775	1189	7	.	.	.
19775	1190	1	Slice	slice	VB
19775	1190	2	a	a	DT
19775	1190	3	bunch	bunch	NN
19775	1190	4	of	of	IN
19775	1190	5	radishes	radish	NNS
19775	1190	6	,	,	,
19775	1190	7	and	and	CC
19775	1190	8	a	a	DT
19775	1190	9	cucumber	cucumber	NN
19775	1190	10	very	very	RB
19775	1190	11	thin	thin	JJ
19775	1190	12	,	,	,
19775	1190	13	make	make	VBP
19775	1190	14	a	a	DT
19775	1190	15	bed	bed	NN
19775	1190	16	of	of	IN
19775	1190	17	cress	cress	NN
19775	1190	18	or	or	CC
19775	1190	19	lettuce	lettuce	NN
19775	1190	20	,	,	,
19775	1190	21	over	over	IN
19775	1190	22	this	this	DT
19775	1190	23	slice	slice	NN
19775	1190	24	three	three	CD
19775	1190	25	solid	solid	JJ
19775	1190	26	tomatoes	tomato	NNS
19775	1190	27	,	,	,
19775	1190	28	and	and	CC
19775	1190	29	cover	cover	VB
19775	1190	30	with	with	IN
19775	1190	31	the	the	DT
19775	1190	32	cucumbers	cucumber	NNS
19775	1190	33	and	and	CC
19775	1190	34	radish	radish	NN
19775	1190	35	.	.	.
19775	1191	1	Pour	pour	VB
19775	1191	2	over	over	IN
19775	1191	3	all	all	PDT
19775	1191	4	a	a	DT
19775	1191	5	French	French	NNP
19775	1191	6	or	or	CC
19775	1191	7	mayonnaise	mayonnaise	NN
19775	1191	8	dressing	dressing	NN
19775	1191	9	.	.	.
19775	1192	1	BAKED	BAKED	NNP
19775	1192	2	RHUBARB	RHUBARB	NNP
19775	1192	3	.	.	.
19775	1193	1	Peel	peel	VB
19775	1193	2	rhubarb	rhubarb	NN
19775	1193	3	stalks	stalk	NNS
19775	1193	4	,	,	,
19775	1193	5	cut	cut	VBN
19775	1193	6	into	into	IN
19775	1193	7	inch	inch	NN
19775	1193	8	lengths	length	NNS
19775	1193	9	,	,	,
19775	1193	10	put	put	VBN
19775	1193	11	into	into	IN
19775	1193	12	a	a	DT
19775	1193	13	small	small	JJ
19775	1193	14	stone	stone	NN
19775	1193	15	crock	crock	NN
19775	1193	16	with	with	IN
19775	1193	17	at	at	RB
19775	1193	18	least	least	RBS
19775	1193	19	one	one	CD
19775	1193	20	part	part	NN
19775	1193	21	sugar	sugar	NN
19775	1193	22	to	to	IN
19775	1193	23	two	two	CD
19775	1193	24	parts	part	NNS
19775	1193	25	fruit	fruit	NN
19775	1193	26	,	,	,
19775	1193	27	or	or	CC
19775	1193	28	a	a	DT
19775	1193	29	larger	large	JJR
19775	1193	30	part	part	NN
19775	1193	31	if	if	IN
19775	1193	32	liked	like	VBN
19775	1193	33	,	,	,
19775	1193	34	but	but	CC
19775	1193	35	not	not	RB
19775	1193	36	one	one	CD
19775	1193	37	particle	particle	NN
19775	1193	38	of	of	IN
19775	1193	39	water	water	NN
19775	1193	40	,	,	,
19775	1193	41	bake	bake	VBP
19775	1193	42	until	until	IN
19775	1193	43	the	the	DT
19775	1193	44	pieces	piece	NNS
19775	1193	45	are	be	VBP
19775	1193	46	clear	clear	JJ
19775	1193	47	;	;	:
19775	1193	48	flavor	flavor	NN
19775	1193	49	with	with	IN
19775	1193	50	lemon	lemon	NN
19775	1193	51	or	or	CC
19775	1193	52	it	-PRON-	PRP
19775	1193	53	is	be	VBZ
19775	1193	54	good	good	JJ
19775	1193	55	without	without	IN
19775	1193	56	.	.	.
19775	1194	1	It	-PRON-	PRP
19775	1194	2	is	be	VBZ
19775	1194	3	a	a	DT
19775	1194	4	prettier	pretty	JJR
19775	1194	5	sauce	sauce	NN
19775	1194	6	and	and	CC
19775	1194	7	takes	take	VBZ
19775	1194	8	less	less	JJR
19775	1194	9	sugar	sugar	NN
19775	1194	10	than	than	IN
19775	1194	11	when	when	WRB
19775	1194	12	stewed	stew	VBN
19775	1194	13	,	,	,
19775	1194	14	and	and	CC
19775	1194	15	can	can	MD
19775	1194	16	be	be	VB
19775	1194	17	used	use	VBN
19775	1194	18	for	for	IN
19775	1194	19	a	a	DT
19775	1194	20	pie	pie	NN
19775	1194	21	filling	fill	VBG
19775	1194	22	if	if	IN
19775	1194	23	the	the	DT
19775	1194	24	crust	crust	NN
19775	1194	25	is	be	VBZ
19775	1194	26	made	make	VBN
19775	1194	27	first	first	JJ
19775	1194	28	.	.	.
19775	1195	1	To	to	TO
19775	1195	2	prevent	prevent	VB
19775	1195	3	burning	burning	NN
19775	1195	4	,	,	,
19775	1195	5	the	the	DT
19775	1195	6	crock	crock	NN
19775	1195	7	may	may	MD
19775	1195	8	be	be	VB
19775	1195	9	set	set	VBN
19775	1195	10	in	in	IN
19775	1195	11	a	a	DT
19775	1195	12	pan	pan	NN
19775	1195	13	of	of	IN
19775	1195	14	boiling	boil	VBG
19775	1195	15	water	water	NN
19775	1195	16	.	.	.
19775	1196	1	When	when	WRB
19775	1196	2	done	do	VBN
19775	1196	3	and	and	CC
19775	1196	4	while	while	IN
19775	1196	5	yet	yet	RB
19775	1196	6	hot	hot	JJ
19775	1196	7	,	,	,
19775	1196	8	beat	beat	VBD
19775	1196	9	up	up	RP
19775	1196	10	the	the	DT
19775	1196	11	whites	white	NNS
19775	1196	12	of	of	IN
19775	1196	13	two	two	CD
19775	1196	14	eggs	egg	NNS
19775	1196	15	and	and	CC
19775	1196	16	whip	whip	NN
19775	1196	17	into	into	IN
19775	1196	18	the	the	DT
19775	1196	19	sauce	sauce	NN
19775	1196	20	.	.	.
19775	1197	1	It	-PRON-	PRP
19775	1197	2	makes	make	VBZ
19775	1197	3	it	-PRON-	PRP
19775	1197	4	very	very	RB
19775	1197	5	light	light	JJ
19775	1197	6	and	and	CC
19775	1197	7	very	very	RB
19775	1197	8	nice	nice	JJ
19775	1197	9	.	.	.
19775	1198	1	BOTTLED	BOTTLED	NNP
19775	1198	2	RHUBARB	RHUBARB	NNP
19775	1198	3	.	.	.
19775	1199	1	Use	use	VB
19775	1199	2	perfectly	perfectly	RB
19775	1199	3	fresh	fresh	JJ
19775	1199	4	,	,	,
19775	1199	5	crisp	crisp	JJ
19775	1199	6	rhubarb	rhubarb	NN
19775	1199	7	,	,	,
19775	1199	8	peel	peel	VB
19775	1199	9	and	and	CC
19775	1199	10	cut	cut	VBN
19775	1199	11	in	in	IN
19775	1199	12	small	small	JJ
19775	1199	13	pieces	piece	NNS
19775	1199	14	as	as	IN
19775	1199	15	for	for	IN
19775	1199	16	pies	pie	NNS
19775	1199	17	,	,	,
19775	1199	18	fill	fill	VB
19775	1199	19	a	a	DT
19775	1199	20	Mason	Mason	NNP
19775	1199	21	jar	jar	NN
19775	1199	22	with	with	IN
19775	1199	23	the	the	DT
19775	1199	24	fruit	fruit	NN
19775	1199	25	and	and	CC
19775	1199	26	pour	pour	VB
19775	1199	27	over	over	IN
19775	1199	28	it	-PRON-	PRP
19775	1199	29	freshly	freshly	RB
19775	1199	30	drawn	draw	VBN
19775	1199	31	water	water	NN
19775	1199	32	.	.	.
19775	1200	1	Screw	screw	NN
19775	1200	2	on	on	IN
19775	1200	3	the	the	DT
19775	1200	4	top	top	NN
19775	1200	5	and	and	CC
19775	1200	6	by	by	IN
19775	1200	7	the	the	DT
19775	1200	8	next	next	JJ
19775	1200	9	morning	morning	NN
19775	1200	10	the	the	DT
19775	1200	11	water	water	NN
19775	1200	12	will	will	MD
19775	1200	13	have	have	VB
19775	1200	14	settled	settle	VBN
19775	1200	15	in	in	IN
19775	1200	16	the	the	DT
19775	1200	17	jar	jar	NN
19775	1200	18	.	.	.
19775	1201	1	Fill	fill	VB
19775	1201	2	the	the	DT
19775	1201	3	jars	jar	NNS
19775	1201	4	full	full	JJ
19775	1201	5	with	with	IN
19775	1201	6	fresh	fresh	JJ
19775	1201	7	water	water	NN
19775	1201	8	,	,	,
19775	1201	9	seal	seal	VB
19775	1201	10	again	again	RB
19775	1201	11	and	and	CC
19775	1201	12	the	the	DT
19775	1201	13	fruit	fruit	NN
19775	1201	14	is	be	VBZ
19775	1201	15	ready	ready	JJ
19775	1201	16	for	for	IN
19775	1201	17	winter	winter	NN
19775	1201	18	's	's	POS
19775	1201	19	use	use	NN
19775	1201	20	.	.	.
19775	1202	1	In	in	IN
19775	1202	2	making	make	VBG
19775	1202	3	pies	pie	NNS
19775	1202	4	it	-PRON-	PRP
19775	1202	5	takes	take	VBZ
19775	1202	6	less	less	JJR
19775	1202	7	sugar	sugar	NN
19775	1202	8	than	than	IN
19775	1202	9	the	the	DT
19775	1202	10	fresh	fresh	JJ
19775	1202	11	fruit	fruit	NN
19775	1202	12	.	.	.
19775	1203	1	Or	or	CC
19775	1203	2	,	,	,
19775	1203	3	boil	boil	VB
19775	1203	4	the	the	DT
19775	1203	5	rhubarb	rhubarb	NN
19775	1203	6	a	a	DT
19775	1203	7	few	few	JJ
19775	1203	8	moments	moment	NNS
19775	1203	9	,	,	,
19775	1203	10	as	as	IN
19775	1203	11	for	for	IN
19775	1203	12	sauce	sauce	NN
19775	1203	13	,	,	,
19775	1203	14	with	with	IN
19775	1203	15	or	or	CC
19775	1203	16	without	without	IN
19775	1203	17	sugar	sugar	NN
19775	1203	18	and	and	CC
19775	1203	19	put	put	VB
19775	1203	20	into	into	IN
19775	1203	21	jars	jar	NNS
19775	1203	22	while	while	IN
19775	1203	23	it	-PRON-	PRP
19775	1203	24	is	be	VBZ
19775	1203	25	very	very	RB
19775	1203	26	hot	hot	JJ
19775	1203	27	just	just	RB
19775	1203	28	as	as	IN
19775	1203	29	other	other	JJ
19775	1203	30	fruit	fruit	NN
19775	1203	31	is	be	VBZ
19775	1203	32	canned	can	VBN
19775	1203	33	.	.	.
19775	1204	1	RHUBARB	RHUBARB	NNP
19775	1204	2	COBBLER	COBBLER	NNP
19775	1204	3	.	.	.
19775	1205	1	Two	two	CD
19775	1205	2	cups	cup	NNS
19775	1205	3	of	of	IN
19775	1205	4	flour	flour	NN
19775	1205	5	sifted	sift	VBN
19775	1205	6	with	with	IN
19775	1205	7	two	two	CD
19775	1205	8	teaspoons	teaspoon	NNS
19775	1205	9	of	of	IN
19775	1205	10	baking	bake	VBG
19775	1205	11	powder	powder	NN
19775	1205	12	and	and	CC
19775	1205	13	one	one	CD
19775	1205	14	-	-	HYPH
19775	1205	15	half	half	NN
19775	1205	16	teaspoon	teaspoon	NN
19775	1205	17	of	of	IN
19775	1205	18	salt	salt	NN
19775	1205	19	.	.	.
19775	1206	1	Rub	rub	VB
19775	1206	2	in	in	IN
19775	1206	3	two	two	CD
19775	1206	4	tablespoons	tablespoon	NNS
19775	1206	5	of	of	IN
19775	1206	6	butter	butter	NN
19775	1206	7	.	.	.
19775	1207	1	Beat	beat	VB
19775	1207	2	one	one	CD
19775	1207	3	egg	egg	NN
19775	1207	4	very	very	RB
19775	1207	5	light	light	JJ
19775	1207	6	and	and	CC
19775	1207	7	add	add	VB
19775	1207	8	it	-PRON-	PRP
19775	1207	9	to	to	IN
19775	1207	10	three	three	CD
19775	1207	11	-	-	HYPH
19775	1207	12	fourths	fourth	NNS
19775	1207	13	of	of	IN
19775	1207	14	a	a	DT
19775	1207	15	cup	cup	NN
19775	1207	16	of	of	IN
19775	1207	17	milk	milk	NN
19775	1207	18	.	.	.
19775	1208	1	Mix	mix	VB
19775	1208	2	with	with	IN
19775	1208	3	the	the	DT
19775	1208	4	other	other	JJ
19775	1208	5	ingredients	ingredient	NNS
19775	1208	6	,	,	,
19775	1208	7	line	line	VBP
19775	1208	8	the	the	DT
19775	1208	9	sides	side	NNS
19775	1208	10	of	of	IN
19775	1208	11	a	a	DT
19775	1208	12	baking	baking	NN
19775	1208	13	dish	dish	NN
19775	1208	14	with	with	IN
19775	1208	15	this	this	DT
19775	1208	16	crust	crust	NN
19775	1208	17	.	.	.
19775	1209	1	Take	take	VB
19775	1209	2	one	one	CD
19775	1209	3	quart	quart	NN
19775	1209	4	of	of	IN
19775	1209	5	chopped	chop	VBN
19775	1209	6	rhubarb	rhubarb	NN
19775	1209	7	sweetened	sweeten	VBN
19775	1209	8	with	with	IN
19775	1209	9	three	three	CD
19775	1209	10	cups	cup	NNS
19775	1209	11	of	of	IN
19775	1209	12	sugar	sugar	NN
19775	1209	13	,	,	,
19775	1209	14	fill	fill	VB
19775	1209	15	the	the	DT
19775	1209	16	pudding	pudding	JJ
19775	1209	17	dish	dish	NN
19775	1209	18	with	with	IN
19775	1209	19	the	the	DT
19775	1209	20	rhubarb	rhubarb	NN
19775	1209	21	;	;	:
19775	1209	22	roll	roll	VB
19775	1209	23	out	out	RP
19775	1209	24	the	the	DT
19775	1209	25	remaining	remain	VBG
19775	1209	26	crust	crust	NN
19775	1209	27	,	,	,
19775	1209	28	cover	cover	VB
19775	1209	29	the	the	DT
19775	1209	30	top	top	NN
19775	1209	31	of	of	IN
19775	1209	32	dish	dish	NN
19775	1209	33	and	and	CC
19775	1209	34	bake	bake	VB
19775	1209	35	one	one	CD
19775	1209	36	-	-	HYPH
19775	1209	37	half	half	NN
19775	1209	38	hour	hour	NN
19775	1209	39	.	.	.
19775	1210	1	MRS	MRS	NNP
19775	1210	2	.	.	.
19775	1210	3	LAURA	LAURA	NNP
19775	1210	4	WHITEHEAD	WHITEHEAD	NNP
19775	1210	5	.	.	.
19775	1211	1	CREAM	cream	NN
19775	1211	2	RHUBARB	RHUBARB	VBD
19775	1211	3	PIE	pie	NN
19775	1211	4	.	.	.
19775	1212	1	One	one	CD
19775	1212	2	cup	cup	NN
19775	1212	3	of	of	IN
19775	1212	4	rhubarb	rhubarb	NN
19775	1212	5	which	which	WDT
19775	1212	6	has	have	VBZ
19775	1212	7	been	be	VBN
19775	1212	8	peeled	peel	VBN
19775	1212	9	and	and	CC
19775	1212	10	chopped	chop	VBN
19775	1212	11	fine	fine	RB
19775	1212	12	;	;	:
19775	1212	13	add	add	VB
19775	1212	14	one	one	CD
19775	1212	15	cup	cup	NN
19775	1212	16	of	of	IN
19775	1212	17	sugar	sugar	NN
19775	1212	18	and	and	CC
19775	1212	19	the	the	DT
19775	1212	20	grated	grate	VBN
19775	1212	21	rind	rind	NN
19775	1212	22	of	of	IN
19775	1212	23	a	a	DT
19775	1212	24	lemon	lemon	NN
19775	1212	25	.	.	.
19775	1213	1	In	in	IN
19775	1213	2	a	a	DT
19775	1213	3	teacup	teacup	JJ
19775	1213	4	place	place	NN
19775	1213	5	one	one	CD
19775	1213	6	tablespoonful	tablespoonful	NN
19775	1213	7	of	of	IN
19775	1213	8	cornstarch	cornstarch	NN
19775	1213	9	and	and	CC
19775	1213	10	moisten	moisten	VB
19775	1213	11	it	-PRON-	PRP
19775	1213	12	with	with	IN
19775	1213	13	as	as	RB
19775	1213	14	much	much	JJ
19775	1213	15	cold	cold	JJ
19775	1213	16	water	water	NN
19775	1213	17	;	;	:
19775	1213	18	fill	fill	VB
19775	1213	19	up	up	RP
19775	1213	20	the	the	DT
19775	1213	21	cup	cup	NN
19775	1213	22	with	with	IN
19775	1213	23	boiling	boiling	NN
19775	1213	24	water	water	NN
19775	1213	25	and	and	CC
19775	1213	26	add	add	VB
19775	1213	27	it	-PRON-	PRP
19775	1213	28	to	to	IN
19775	1213	29	the	the	DT
19775	1213	30	rhubarb	rhubarb	NN
19775	1213	31	.	.	.
19775	1214	1	Add	add	VB
19775	1214	2	the	the	DT
19775	1214	3	yolks	yolk	NNS
19775	1214	4	of	of	IN
19775	1214	5	three	three	CD
19775	1214	6	eggs	egg	NNS
19775	1214	7	well	well	RB
19775	1214	8	beaten	beat	VBN
19775	1214	9	.	.	.
19775	1215	1	Bake	bake	VB
19775	1215	2	with	with	IN
19775	1215	3	an	an	DT
19775	1215	4	under	under	JJ
19775	1215	5	crust	crust	NN
19775	1215	6	.	.	.
19775	1216	1	When	when	WRB
19775	1216	2	cold	cold	JJ
19775	1216	3	cover	cover	NN
19775	1216	4	with	with	IN
19775	1216	5	a	a	DT
19775	1216	6	meringue	meringue	NN
19775	1216	7	made	make	VBN
19775	1216	8	of	of	IN
19775	1216	9	the	the	DT
19775	1216	10	whites	white	NNS
19775	1216	11	of	of	IN
19775	1216	12	the	the	DT
19775	1216	13	eggs	egg	NNS
19775	1216	14	and	and	CC
19775	1216	15	one	one	CD
19775	1216	16	-	-	HYPH
19775	1216	17	half	half	NN
19775	1216	18	cup	cup	NN
19775	1216	19	of	of	IN
19775	1216	20	sugar	sugar	NN
19775	1216	21	.	.	.
19775	1217	1	Place	place	NN
19775	1217	2	in	in	IN
19775	1217	3	the	the	DT
19775	1217	4	oven	oven	NN
19775	1217	5	to	to	TO
19775	1217	6	become	become	VB
19775	1217	7	a	a	DT
19775	1217	8	delicate	delicate	JJ
19775	1217	9	brown	brown	NN
19775	1217	10	.	.	.
19775	1218	1	Very	very	RB
19775	1218	2	fine	fine	JJ
19775	1218	3	.	.	.
19775	1219	1	MRS	MRS	NNP
19775	1219	2	.	.	.
19775	1219	3	BYRON	BYRON	NNP
19775	1219	4	BACKUS	BACKUS	NNP
19775	1219	5	.	.	.
19775	1220	1	RHUBARB	RHUBARB	NNP
19775	1220	2	JAM	JAM	NNP
19775	1220	3	.	.	.
19775	1221	1	Use	use	VB
19775	1221	2	equal	equal	JJ
19775	1221	3	parts	part	NNS
19775	1221	4	of	of	IN
19775	1221	5	rhubarb	rhubarb	NN
19775	1221	6	and	and	CC
19775	1221	7	sugar	sugar	NNP
19775	1221	8	,	,	,
19775	1221	9	heat	heat	VB
19775	1221	10	the	the	DT
19775	1221	11	sugar	sugar	NN
19775	1221	12	with	with	IN
19775	1221	13	as	as	RB
19775	1221	14	little	little	JJ
19775	1221	15	water	water	NN
19775	1221	16	as	as	IN
19775	1221	17	will	will	MD
19775	1221	18	keep	keep	VB
19775	1221	19	it	-PRON-	PRP
19775	1221	20	from	from	IN
19775	1221	21	burning	burn	VBG
19775	1221	22	,	,	,
19775	1221	23	pour	pour	VBP
19775	1221	24	over	over	IN
19775	1221	25	the	the	DT
19775	1221	26	rhubarb	rhubarb	NN
19775	1221	27	and	and	CC
19775	1221	28	let	let	VB
19775	1221	29	stand	stand	VB
19775	1221	30	several	several	JJ
19775	1221	31	hours	hour	NNS
19775	1221	32	;	;	:
19775	1221	33	pour	pour	VB
19775	1221	34	off	off	RP
19775	1221	35	and	and	CC
19775	1221	36	boil	boil	VB
19775	1221	37	until	until	IN
19775	1221	38	it	-PRON-	PRP
19775	1221	39	thickens	thicken	VBZ
19775	1221	40	,	,	,
19775	1221	41	then	then	RB
19775	1221	42	add	add	VB
19775	1221	43	the	the	DT
19775	1221	44	fruit	fruit	NN
19775	1221	45	and	and	CC
19775	1221	46	boil	boil	VB
19775	1221	47	gently	gently	RB
19775	1221	48	for	for	IN
19775	1221	49	fifteen	fifteen	CD
19775	1221	50	minutes	minute	NNS
19775	1221	51	.	.	.
19775	1222	1	Put	put	VB
19775	1222	2	up	up	RP
19775	1222	3	in	in	IN
19775	1222	4	jelly	jelly	JJ
19775	1222	5	glasses	glass	NNS
19775	1222	6	.	.	.
19775	1223	1	Apples	apple	NNS
19775	1223	2	and	and	CC
19775	1223	3	oranges	orange	NNS
19775	1223	4	may	may	MD
19775	1223	5	be	be	VB
19775	1223	6	put	put	VBN
19775	1223	7	up	up	RP
19775	1223	8	with	with	IN
19775	1223	9	rhubarb	rhubarb	NN
19775	1223	10	allowing	allow	VBG
19775	1223	11	two	two	CD
19775	1223	12	apples	apple	NNS
19775	1223	13	or	or	CC
19775	1223	14	three	three	CD
19775	1223	15	oranges	orange	NNS
19775	1223	16	to	to	IN
19775	1223	17	a	a	DT
19775	1223	18	pint	pint	NN
19775	1223	19	of	of	IN
19775	1223	20	cut	cut	VBN
19775	1223	21	up	up	RP
19775	1223	22	rhubarb	rhubarb	VB
19775	1223	23	.	.	.
19775	1224	1	RHUBARB	RHUBARB	NNP
19775	1224	2	TAPIOCA	TAPIOCA	NNP
19775	1224	3	.	.	.
19775	1225	1	Soak	soak	VB
19775	1225	2	over	over	IN
19775	1225	3	night	night	NN
19775	1225	4	two	two	CD
19775	1225	5	-	-	HYPH
19775	1225	6	thirds	third	NNS
19775	1225	7	of	of	IN
19775	1225	8	a	a	DT
19775	1225	9	cupful	cupful	NN
19775	1225	10	of	of	IN
19775	1225	11	tapioca	tapioca	NN
19775	1225	12	.	.	.
19775	1226	1	In	in	IN
19775	1226	2	the	the	DT
19775	1226	3	morning	morning	NN
19775	1226	4	drain	drain	NN
19775	1226	5	;	;	:
19775	1226	6	add	add	VB
19775	1226	7	one	one	CD
19775	1226	8	cupful	cupful	NN
19775	1226	9	of	of	IN
19775	1226	10	water	water	NN
19775	1226	11	and	and	CC
19775	1226	12	cook	cook	VB
19775	1226	13	the	the	DT
19775	1226	14	tapioca	tapioca	NN
19775	1226	15	until	until	IN
19775	1226	16	it	-PRON-	PRP
19775	1226	17	is	be	VBZ
19775	1226	18	clear	clear	JJ
19775	1226	19	;	;	:
19775	1226	20	add	add	VB
19775	1226	21	a	a	DT
19775	1226	22	little	little	RB
19775	1226	23	more	more	JJR
19775	1226	24	water	water	NN
19775	1226	25	if	if	IN
19775	1226	26	necessary	necessary	JJ
19775	1226	27	.	.	.
19775	1227	1	Then	then	RB
19775	1227	2	add	add	VB
19775	1227	3	a	a	DT
19775	1227	4	cup	cup	NN
19775	1227	5	and	and	CC
19775	1227	6	a	a	DT
19775	1227	7	half	half	NN
19775	1227	8	of	of	IN
19775	1227	9	finely	finely	RB
19775	1227	10	sliced	slice	VBN
19775	1227	11	rhubarb	rhubarb	NNP
19775	1227	12	,	,	,
19775	1227	13	a	a	DT
19775	1227	14	pinch	pinch	NN
19775	1227	15	of	of	IN
19775	1227	16	salt	salt	NN
19775	1227	17	and	and	CC
19775	1227	18	a	a	DT
19775	1227	19	large	large	JJ
19775	1227	20	half	half	JJ
19775	1227	21	-	-	HYPH
19775	1227	22	cup	cup	NN
19775	1227	23	of	of	IN
19775	1227	24	sugar	sugar	NN
19775	1227	25	.	.	.
19775	1228	1	Bake	bake	VB
19775	1228	2	in	in	IN
19775	1228	3	moderate	moderate	JJ
19775	1228	4	oven	oven	NN
19775	1228	5	an	an	DT
19775	1228	6	hour	hour	NN
19775	1228	7	.	.	.
19775	1229	1	Serve	serve	VB
19775	1229	2	warm	warm	JJ
19775	1229	3	or	or	CC
19775	1229	4	cold	cold	JJ
19775	1229	5	and	and	CC
19775	1229	6	eat	eat	VB
19775	1229	7	with	with	IN
19775	1229	8	sugar	sugar	NN
19775	1229	9	if	if	IN
19775	1229	10	liked	like	VBD
19775	1229	11	very	very	RB
19775	1229	12	sweet	sweet	JJ
19775	1229	13	.	.	.
19775	1230	1	Very	very	RB
19775	1230	2	nice	nice	JJ
19775	1230	3	.	.	.
19775	1231	1	SHIRLEY	SHIRLEY	NNP
19775	1231	2	DE	DE	NNP
19775	1231	3	FOREST	FOREST	NNP
19775	1231	4	.	.	.
19775	1232	1	RUTABAGAS	RUTABAGAS	NNP
19775	1232	2	BOILED	BOILED	NNP
19775	1232	3	.	.	.
19775	1233	1	[	[	-LRB-
19775	1233	2	Illustration	illustration	NN
19775	1233	3	]	]	-RRB-
19775	1233	4	Pare	Pare	NNP
19775	1233	5	,	,	,
19775	1233	6	slice	slice	NN
19775	1233	7	and	and	CC
19775	1233	8	boil	boil	VB
19775	1233	9	in	in	RP
19775	1233	10	as	as	RB
19775	1233	11	little	little	JJ
19775	1233	12	salted	salted	JJ
19775	1233	13	water	water	NN
19775	1233	14	as	as	IN
19775	1233	15	possible	possible	JJ
19775	1233	16	,	,	,
19775	1233	17	a	a	DT
19775	1233	18	little	little	JJ
19775	1233	19	sugar	sugar	NN
19775	1233	20	added	add	VBN
19775	1233	21	is	be	VBZ
19775	1233	22	an	an	DT
19775	1233	23	improvement	improvement	NN
19775	1233	24	.	.	.
19775	1234	1	When	when	WRB
19775	1234	2	dry	dry	JJ
19775	1234	3	and	and	CC
19775	1234	4	tender	tender	VB
19775	1234	5	serve	serve	VBP
19775	1234	6	plain	plain	JJ
19775	1234	7	,	,	,
19775	1234	8	each	each	DT
19775	1234	9	slice	slice	NN
19775	1234	10	buttered	butter	VBD
19775	1234	11	and	and	CC
19775	1234	12	peppered	pepper	VBD
19775	1234	13	as	as	IN
19775	1234	14	it	-PRON-	PRP
19775	1234	15	is	be	VBZ
19775	1234	16	piled	pile	VBN
19775	1234	17	on	on	IN
19775	1234	18	the	the	DT
19775	1234	19	plate	plate	NN
19775	1234	20	.	.	.
19775	1235	1	RUTABAGAS	rutabaga	NNS
19775	1235	2	AND	and	CC
19775	1235	3	POTATOES	potato	NNS
19775	1235	4	.	.	.
19775	1236	1	Use	use	VB
19775	1236	2	three	three	CD
19775	1236	3	-	-	HYPH
19775	1236	4	fourths	fourth	NNS
19775	1236	5	potatoes	potato	NNS
19775	1236	6	and	and	CC
19775	1236	7	one	one	CD
19775	1236	8	-	-	HYPH
19775	1236	9	fourth	fourth	NN
19775	1236	10	rutabagas	rutabagas	NN
19775	1236	11	;	;	,
19775	1236	12	boil	boil	NNP
19775	1236	13	in	in	IN
19775	1236	14	salted	salted	JJ
19775	1236	15	water	water	NN
19775	1236	16	until	until	IN
19775	1236	17	tender	tender	NN
19775	1236	18	,	,	,
19775	1236	19	add	add	VB
19775	1236	20	a	a	DT
19775	1236	21	lump	lump	NN
19775	1236	22	of	of	IN
19775	1236	23	butter	butter	NN
19775	1236	24	,	,	,
19775	1236	25	a	a	DT
19775	1236	26	dust	dust	NN
19775	1236	27	of	of	IN
19775	1236	28	pepper	pepper	NN
19775	1236	29	and	and	CC
19775	1236	30	more	more	JJR
19775	1236	31	salt	salt	NN
19775	1236	32	if	if	IN
19775	1236	33	necessary	necessary	JJ
19775	1236	34	,	,	,
19775	1236	35	mash	mash	NN
19775	1236	36	and	and	CC
19775	1236	37	stir	stir	VB
19775	1236	38	until	until	IN
19775	1236	39	fine	fine	JJ
19775	1236	40	and	and	CC
19775	1236	41	light	light	NN
19775	1236	42	.	.	.
19775	1237	1	Any	any	DT
19775	1237	2	good	good	JJ
19775	1237	3	recipe	recipe	NN
19775	1237	4	for	for	IN
19775	1237	5	white	white	JJ
19775	1237	6	turnips	turnip	NNS
19775	1237	7	is	be	VBZ
19775	1237	8	equally	equally	RB
19775	1237	9	good	good	JJ
19775	1237	10	for	for	IN
19775	1237	11	rutabagas	rutabagas	NNP
19775	1237	12	.	.	.
19775	1238	1	SALAD	SALAD	NNP
19775	1238	2	DRESSINGS	DRESSINGS	NNP
19775	1238	3	.	.	.
19775	1239	1	=	=	NFP
19775	1239	2	Cream	cream	NN
19775	1239	3	Dressing.=--Where	dressing.=--where	JJ
19775	1239	4	oil	oil	NN
19775	1239	5	is	be	VBZ
19775	1239	6	disliked	dislike	VBN
19775	1239	7	in	in	IN
19775	1239	8	salads	salad	NNS
19775	1239	9	,	,	,
19775	1239	10	the	the	DT
19775	1239	11	following	follow	VBG
19775	1239	12	dressing	dressing	NN
19775	1239	13	will	will	MD
19775	1239	14	be	be	VB
19775	1239	15	found	find	VBN
19775	1239	16	excellent	excellent	JJ
19775	1239	17	.	.	.
19775	1240	1	Rub	rub	VB
19775	1240	2	the	the	DT
19775	1240	3	yolks	yolk	NNS
19775	1240	4	of	of	IN
19775	1240	5	two	two	CD
19775	1240	6	hard	hard	RB
19775	1240	7	-	-	HYPH
19775	1240	8	boiled	boil	VBN
19775	1240	9	eggs	egg	NNS
19775	1240	10	very	very	RB
19775	1240	11	fine	fine	JJ
19775	1240	12	with	with	IN
19775	1240	13	a	a	DT
19775	1240	14	spoon	spoon	NN
19775	1240	15	,	,	,
19775	1240	16	incorporate	incorporate	VB
19775	1240	17	with	with	IN
19775	1240	18	them	-PRON-	PRP
19775	1240	19	a	a	DT
19775	1240	20	dessertspoonful	dessertspoonful	NN
19775	1240	21	of	of	IN
19775	1240	22	mixed	mixed	JJ
19775	1240	23	mustard	mustard	NN
19775	1240	24	,	,	,
19775	1240	25	then	then	RB
19775	1240	26	stir	stir	VB
19775	1240	27	in	in	IN
19775	1240	28	a	a	DT
19775	1240	29	tablespoonful	tablespoonful	NN
19775	1240	30	of	of	IN
19775	1240	31	melted	melted	JJ
19775	1240	32	butter	butter	NN
19775	1240	33	,	,	,
19775	1240	34	half	half	PDT
19775	1240	35	a	a	DT
19775	1240	36	teacupful	teacupful	JJ
19775	1240	37	of	of	IN
19775	1240	38	thick	thick	JJ
19775	1240	39	cream	cream	NN
19775	1240	40	,	,	,
19775	1240	41	a	a	DT
19775	1240	42	saltspoonful	saltspoonful	NN
19775	1240	43	of	of	IN
19775	1240	44	salt	salt	NN
19775	1240	45	,	,	,
19775	1240	46	and	and	CC
19775	1240	47	cayenne	cayenne	NN
19775	1240	48	pepper	pepper	NN
19775	1240	49	enough	enough	RB
19775	1240	50	to	to	TO
19775	1240	51	take	take	VB
19775	1240	52	up	up	RP
19775	1240	53	on	on	IN
19775	1240	54	the	the	DT
19775	1240	55	point	point	NN
19775	1240	56	of	of	IN
19775	1240	57	a	a	DT
19775	1240	58	very	very	RB
19775	1240	59	small	small	JJ
19775	1240	60	pen	pen	NN
19775	1240	61	-	-	HYPH
19775	1240	62	knife	knife	NN
19775	1240	63	blade	blade	NN
19775	1240	64	,	,	,
19775	1240	65	and	and	CC
19775	1240	66	a	a	DT
19775	1240	67	few	few	JJ
19775	1240	68	drops	drop	NNS
19775	1240	69	of	of	IN
19775	1240	70	anchovy	anchovy	NN
19775	1240	71	or	or	CC
19775	1240	72	Worcestershire	Worcestershire	NNP
19775	1240	73	sauce	sauce	NN
19775	1240	74	;	;	:
19775	1240	75	add	add	VB
19775	1240	76	very	very	RB
19775	1240	77	carefully	carefully	RB
19775	1240	78	sufficient	sufficient	JJ
19775	1240	79	vinegar	vinegar	NN
19775	1240	80	to	to	TO
19775	1240	81	reduce	reduce	VB
19775	1240	82	the	the	DT
19775	1240	83	mixture	mixture	NN
19775	1240	84	to	to	IN
19775	1240	85	a	a	DT
19775	1240	86	smooth	smooth	JJ
19775	1240	87	,	,	,
19775	1240	88	creamy	creamy	JJ
19775	1240	89	consistency	consistency	NN
19775	1240	90	.	.	.
19775	1241	1	=	=	NFP
19775	1241	2	French	French	NNP
19775	1241	3	Dressing.=--Use	dressing.=--use	RB
19775	1241	4	one	one	CD
19775	1241	5	tablespoonful	tablespoonful	NN
19775	1241	6	of	of	IN
19775	1241	7	vinegar	vinegar	NN
19775	1241	8	to	to	IN
19775	1241	9	three	three	CD
19775	1241	10	of	of	IN
19775	1241	11	salad	salad	NN
19775	1241	12	oil	oil	NN
19775	1241	13	(	(	-LRB-
19775	1241	14	melted	melted	JJ
19775	1241	15	butter	butter	NN
19775	1241	16	will	will	MD
19775	1241	17	do	do	VB
19775	1241	18	)	)	-RRB-
19775	1241	19	one	one	CD
19775	1241	20	teaspoonful	teaspoonful	NN
19775	1241	21	of	of	IN
19775	1241	22	salt	salt	NN
19775	1241	23	to	to	IN
19775	1241	24	half	half	PDT
19775	1241	25	the	the	DT
19775	1241	26	quantity	quantity	NN
19775	1241	27	of	of	IN
19775	1241	28	pepper	pepper	NN
19775	1241	29	and	and	CC
19775	1241	30	a	a	DT
19775	1241	31	teaspoonful	teaspoonful	NN
19775	1241	32	of	of	IN
19775	1241	33	made	make	VBN
19775	1241	34	mustard	mustard	NN
19775	1241	35	.	.	.
19775	1242	1	Mix	mix	VB
19775	1242	2	the	the	DT
19775	1242	3	salt	salt	NN
19775	1242	4	,	,	,
19775	1242	5	pepper	pepper	NN
19775	1242	6	,	,	,
19775	1242	7	mustard	mustard	NN
19775	1242	8	and	and	CC
19775	1242	9	oil	oil	NN
19775	1242	10	together	together	RB
19775	1242	11	,	,	,
19775	1242	12	then	then	RB
19775	1242	13	add	add	VB
19775	1242	14	the	the	DT
19775	1242	15	vinegar	vinegar	NN
19775	1242	16	a	a	DT
19775	1242	17	few	few	JJ
19775	1242	18	drops	drop	NNS
19775	1242	19	at	at	IN
19775	1242	20	a	a	DT
19775	1242	21	time	time	NN
19775	1242	22	,	,	,
19775	1242	23	stirring	stir	VBG
19775	1242	24	fast	fast	RB
19775	1242	25	.	.	.
19775	1243	1	A	a	DT
19775	1243	2	teaspoonful	teaspoonful	JJ
19775	1243	3	of	of	IN
19775	1243	4	scraped	scrape	VBN
19775	1243	5	onion	onion	NN
19775	1243	6	may	may	MD
19775	1243	7	be	be	VB
19775	1243	8	added	add	VBN
19775	1243	9	for	for	IN
19775	1243	10	those	those	DT
19775	1243	11	who	who	WP
19775	1243	12	like	like	VBP
19775	1243	13	the	the	DT
19775	1243	14	flavor	flavor	NN
19775	1243	15	.	.	.
19775	1244	1	=	=	NFP
19775	1244	2	Mayonnaise	Mayonnaise	NNP
19775	1244	3	Dressing.=--Put	dressing.=--put	NN
19775	1244	4	in	in	IN
19775	1244	5	the	the	DT
19775	1244	6	bottom	bottom	NN
19775	1244	7	of	of	IN
19775	1244	8	a	a	DT
19775	1244	9	quart	quart	NN
19775	1244	10	bowl	bowl	NN
19775	1244	11	the	the	DT
19775	1244	12	yolk	yolk	NN
19775	1244	13	of	of	IN
19775	1244	14	a	a	DT
19775	1244	15	raw	raw	JJ
19775	1244	16	egg	egg	NN
19775	1244	17	,	,	,
19775	1244	18	a	a	DT
19775	1244	19	level	level	NN
19775	1244	20	teaspoonful	teaspoonful	JJ
19775	1244	21	of	of	IN
19775	1244	22	salt	salt	NN
19775	1244	23	,	,	,
19775	1244	24	and	and	CC
19775	1244	25	three	three	CD
19775	1244	26	-	-	HYPH
19775	1244	27	fourths	fourth	NNS
19775	1244	28	of	of	IN
19775	1244	29	a	a	DT
19775	1244	30	teaspoonful	teaspoonful	NN
19775	1244	31	of	of	IN
19775	1244	32	pepper	pepper	NN
19775	1244	33	;	;	:
19775	1244	34	have	have	VBP
19775	1244	35	ready	ready	JJ
19775	1244	36	about	about	IN
19775	1244	37	half	half	PDT
19775	1244	38	a	a	DT
19775	1244	39	cupful	cupful	NN
19775	1244	40	of	of	IN
19775	1244	41	vinegar	vinegar	NN
19775	1244	42	,	,	,
19775	1244	43	and	and	CC
19775	1244	44	a	a	DT
19775	1244	45	bottle	bottle	NN
19775	1244	46	of	of	IN
19775	1244	47	salad	salad	NN
19775	1244	48	oil	oil	NN
19775	1244	49	;	;	:
19775	1244	50	use	use	VB
19775	1244	51	a	a	DT
19775	1244	52	wooden	wooden	JJ
19775	1244	53	spoon	spoon	NN
19775	1244	54	and	and	CC
19775	1244	55	fork	fork	NN
19775	1244	56	for	for	IN
19775	1244	57	mixing	mix	VBG
19775	1244	58	the	the	DT
19775	1244	59	mayonnaise	mayonnaise	NN
19775	1244	60	--	--	:
19775	1244	61	first	first	RB
19775	1244	62	the	the	DT
19775	1244	63	egg	egg	NN
19775	1244	64	and	and	CC
19775	1244	65	seasoning	seasoning	NN
19775	1244	66	together	together	RB
19775	1244	67	,	,	,
19775	1244	68	then	then	RB
19775	1244	69	begin	begin	VB
19775	1244	70	to	to	TO
19775	1244	71	add	add	VB
19775	1244	72	the	the	DT
19775	1244	73	oil	oil	NN
19775	1244	74	,	,	,
19775	1244	75	two	two	CD
19775	1244	76	or	or	CC
19775	1244	77	three	three	CD
19775	1244	78	drops	drop	NNS
19775	1244	79	at	at	IN
19775	1244	80	a	a	DT
19775	1244	81	time	time	NN
19775	1244	82	,	,	,
19775	1244	83	stirring	stir	VBG
19775	1244	84	the	the	DT
19775	1244	85	mayonnaise	mayonnaise	NN
19775	1244	86	constantly	constantly	RB
19775	1244	87	until	until	IN
19775	1244	88	a	a	DT
19775	1244	89	thick	thick	JJ
19775	1244	90	paste	paste	NN
19775	1244	91	is	be	VBZ
19775	1244	92	formed	form	VBN
19775	1244	93	;	;	:
19775	1244	94	to	to	IN
19775	1244	95	this	this	DT
19775	1244	96	add	add	VB
19775	1244	97	two	two	CD
19775	1244	98	or	or	CC
19775	1244	99	three	three	CD
19775	1244	100	drops	drop	NNS
19775	1244	101	at	at	IN
19775	1244	102	a	a	DT
19775	1244	103	time	time	NN
19775	1244	104	,	,	,
19775	1244	105	still	still	RB
19775	1244	106	stirring	stir	VBG
19775	1244	107	,	,	,
19775	1244	108	enough	enough	JJ
19775	1244	109	vinegar	vinegar	NN
19775	1244	110	to	to	TO
19775	1244	111	reduce	reduce	VB
19775	1244	112	the	the	DT
19775	1244	113	paste	paste	NN
19775	1244	114	to	to	IN
19775	1244	115	the	the	DT
19775	1244	116	consistency	consistency	NN
19775	1244	117	of	of	IN
19775	1244	118	thick	thick	JJ
19775	1244	119	cream	cream	NN
19775	1244	120	;	;	:
19775	1244	121	then	then	RB
19775	1244	122	stir	stir	VB
19775	1244	123	in	in	IN
19775	1244	124	more	more	JJR
19775	1244	125	oil	oil	NN
19775	1244	126	,	,	,
19775	1244	127	until	until	IN
19775	1244	128	the	the	DT
19775	1244	129	mayonnaise	mayonnaise	NN
19775	1244	130	is	be	VBZ
19775	1244	131	again	again	RB
19775	1244	132	stiff	stiff	JJ
19775	1244	133	,	,	,
19775	1244	134	when	when	WRB
19775	1244	135	a	a	DT
19775	1244	136	little	little	RB
19775	1244	137	more	more	JJR
19775	1244	138	vinegar	vinegar	NN
19775	1244	139	should	should	MD
19775	1244	140	be	be	VB
19775	1244	141	added	add	VBN
19775	1244	142	;	;	:
19775	1244	143	proceed	proceed	VB
19775	1244	144	in	in	IN
19775	1244	145	this	this	DT
19775	1244	146	way	way	NN
19775	1244	147	until	until	IN
19775	1244	148	the	the	DT
19775	1244	149	oil	oil	NN
19775	1244	150	is	be	VBZ
19775	1244	151	all	all	DT
19775	1244	152	used	use	VBN
19775	1244	153	,	,	,
19775	1244	154	being	be	VBG
19775	1244	155	careful	careful	JJ
19775	1244	156	toward	toward	IN
19775	1244	157	the	the	DT
19775	1244	158	last	last	JJ
19775	1244	159	to	to	TO
19775	1244	160	use	use	VB
19775	1244	161	the	the	DT
19775	1244	162	vinegar	vinegar	NN
19775	1244	163	cautiously	cautiously	RB
19775	1244	164	,	,	,
19775	1244	165	so	so	IN
19775	1244	166	that	that	IN
19775	1244	167	when	when	WRB
19775	1244	168	the	the	DT
19775	1244	169	mayonnaise	mayonnaise	NN
19775	1244	170	is	be	VBZ
19775	1244	171	finished	finish	VBN
19775	1244	172	it	-PRON-	PRP
19775	1244	173	will	will	MD
19775	1244	174	be	be	VB
19775	1244	175	stiff	stiff	JJ
19775	1244	176	enough	enough	RB
19775	1244	177	to	to	TO
19775	1244	178	remain	remain	VB
19775	1244	179	on	on	IN
19775	1244	180	the	the	DT
19775	1244	181	top	top	NN
19775	1244	182	of	of	IN
19775	1244	183	the	the	DT
19775	1244	184	salad	salad	NN
19775	1244	185	.	.	.
19775	1245	1	Some	some	DT
19775	1245	2	like	like	VBP
19775	1245	3	the	the	DT
19775	1245	4	addition	addition	NN
19775	1245	5	of	of	IN
19775	1245	6	a	a	DT
19775	1245	7	level	level	NN
19775	1245	8	teaspoonful	teaspoonful	JJ
19775	1245	9	of	of	IN
19775	1245	10	dry	dry	JJ
19775	1245	11	mustard	mustard	NN
19775	1245	12	to	to	IN
19775	1245	13	a	a	DT
19775	1245	14	pint	pint	NN
19775	1245	15	of	of	IN
19775	1245	16	mayonnaise	mayonnaise	NN
19775	1245	17	.	.	.
19775	1246	1	=	=	NFP
19775	1246	2	Plain	Plain	NNP
19775	1246	3	Salad	Salad	NNP
19775	1246	4	Dressing.=--Set	Dressing.=--Set	VBD
19775	1246	5	a	a	DT
19775	1246	6	bowl	bowl	NN
19775	1246	7	over	over	IN
19775	1246	8	a	a	DT
19775	1246	9	boiling	boiling	NN
19775	1246	10	teakettle	teakettle	NN
19775	1246	11	,	,	,
19775	1246	12	into	into	IN
19775	1246	13	it	-PRON-	PRP
19775	1246	14	put	put	VB
19775	1246	15	a	a	DT
19775	1246	16	tablespoonful	tablespoonful	JJ
19775	1246	17	each	each	DT
19775	1246	18	of	of	IN
19775	1246	19	melted	melted	JJ
19775	1246	20	butter	butter	NN
19775	1246	21	and	and	CC
19775	1246	22	mustard	mustard	NN
19775	1246	23	,	,	,
19775	1246	24	rub	rub	VB
19775	1246	25	them	-PRON-	PRP
19775	1246	26	well	well	RB
19775	1246	27	together	together	RB
19775	1246	28	,	,	,
19775	1246	29	then	then	RB
19775	1246	30	add	add	VB
19775	1246	31	a	a	DT
19775	1246	32	tablespoonful	tablespoonful	NN
19775	1246	33	of	of	IN
19775	1246	34	sugar	sugar	NN
19775	1246	35	,	,	,
19775	1246	36	one	one	CD
19775	1246	37	half	half	JJ
19775	1246	38	-	-	HYPH
19775	1246	39	cup	cup	NN
19775	1246	40	of	of	IN
19775	1246	41	vinegar	vinegar	NN
19775	1246	42	and	and	CC
19775	1246	43	lastly	lastly	RB
19775	1246	44	three	three	CD
19775	1246	45	well	well	RB
19775	1246	46	-	-	HYPH
19775	1246	47	beaten	beat	VBN
19775	1246	48	eggs	egg	NNS
19775	1246	49	.	.	.
19775	1247	1	Stir	stir	VB
19775	1247	2	constantly	constantly	RB
19775	1247	3	while	while	IN
19775	1247	4	cooking	cooking	NN
19775	1247	5	,	,	,
19775	1247	6	to	to	TO
19775	1247	7	make	make	VB
19775	1247	8	the	the	DT
19775	1247	9	mixture	mixture	NN
19775	1247	10	smooth	smooth	JJ
19775	1247	11	,	,	,
19775	1247	12	when	when	WRB
19775	1247	13	done	do	VBN
19775	1247	14	,	,	,
19775	1247	15	strain	strain	VB
19775	1247	16	and	and	CC
19775	1247	17	bottle	bottle	VB
19775	1247	18	for	for	IN
19775	1247	19	use	use	NN
19775	1247	20	.	.	.
19775	1248	1	If	if	IN
19775	1248	2	too	too	RB
19775	1248	3	thick	thick	JJ
19775	1248	4	upon	upon	IN
19775	1248	5	serving	serve	VBG
19775	1248	6	,	,	,
19775	1248	7	thin	thin	JJ
19775	1248	8	with	with	IN
19775	1248	9	cream	cream	NN
19775	1248	10	.	.	.
19775	1249	1	BOILED	BOILED	NNP
19775	1249	2	SALSIFY	SALSIFY	NNP
19775	1249	3	.	.	.
19775	1250	1	Scrape	scrape	VB
19775	1250	2	off	off	IN
19775	1250	3	the	the	DT
19775	1250	4	outer	outer	JJ
19775	1250	5	skin	skin	NN
19775	1250	6	of	of	IN
19775	1250	7	the	the	DT
19775	1250	8	roots	root	NNS
19775	1250	9	,	,	,
19775	1250	10	cut	cut	VBN
19775	1250	11	in	in	IN
19775	1250	12	small	small	JJ
19775	1250	13	pieces	piece	NNS
19775	1250	14	and	and	CC
19775	1250	15	throw	throw	VB
19775	1250	16	into	into	IN
19775	1250	17	water	water	NN
19775	1250	18	with	with	IN
19775	1250	19	a	a	DT
19775	1250	20	little	little	JJ
19775	1250	21	vinegar	vinegar	NN
19775	1250	22	to	to	TO
19775	1250	23	prevent	prevent	VB
19775	1250	24	turning	turning	NN
19775	1250	25	brown	brown	NN
19775	1250	26	.	.	.
19775	1251	1	Boil	Boil	NNP
19775	1251	2	at	at	IN
19775	1251	3	least	least	JJS
19775	1251	4	an	an	DT
19775	1251	5	hour	hour	NN
19775	1251	6	,	,	,
19775	1251	7	as	as	IN
19775	1251	8	they	-PRON-	PRP
19775	1251	9	should	should	MD
19775	1251	10	be	be	VB
19775	1251	11	quite	quite	RB
19775	1251	12	soft	soft	JJ
19775	1251	13	to	to	TO
19775	1251	14	be	be	VB
19775	1251	15	good	good	JJ
19775	1251	16	.	.	.
19775	1252	1	When	when	WRB
19775	1252	2	done	do	VBN
19775	1252	3	put	put	NN
19775	1252	4	in	in	IN
19775	1252	5	a	a	DT
19775	1252	6	little	little	JJ
19775	1252	7	salt	salt	NN
19775	1252	8	codfish	codfish	NN
19775	1252	9	picked	pick	VBD
19775	1252	10	very	very	RB
19775	1252	11	fine	fine	RB
19775	1252	12	.	.	.
19775	1253	1	Season	season	NN
19775	1253	2	with	with	IN
19775	1253	3	butter	butter	NN
19775	1253	4	,	,	,
19775	1253	5	salt	salt	NN
19775	1253	6	,	,	,
19775	1253	7	and	and	CC
19775	1253	8	cream	cream	NN
19775	1253	9	,	,	,
19775	1253	10	thickened	thicken	VBN
19775	1253	11	with	with	IN
19775	1253	12	a	a	DT
19775	1253	13	little	little	JJ
19775	1253	14	flour	flour	NN
19775	1253	15	or	or	CC
19775	1253	16	cornstarch	cornstarch	NN
19775	1253	17	and	and	CC
19775	1253	18	serve	serve	VB
19775	1253	19	with	with	IN
19775	1253	20	bits	bit	NNS
19775	1253	21	of	of	IN
19775	1253	22	toast	toast	NN
19775	1253	23	.	.	.
19775	1254	1	The	the	DT
19775	1254	2	fish	fish	NN
19775	1254	3	helps	help	VBZ
19775	1254	4	to	to	TO
19775	1254	5	give	give	VB
19775	1254	6	it	-PRON-	PRP
19775	1254	7	a	a	DT
19775	1254	8	sea	sea	NN
19775	1254	9	-	-	HYPH
19775	1254	10	flavor	flavor	NN
19775	1254	11	.	.	.
19775	1255	1	Instead	instead	RB
19775	1255	2	of	of	IN
19775	1255	3	fish	fish	NN
19775	1255	4	the	the	DT
19775	1255	5	juice	juice	NN
19775	1255	6	of	of	IN
19775	1255	7	half	half	PDT
19775	1255	8	a	a	DT
19775	1255	9	lemon	lemon	NN
19775	1255	10	may	may	MD
19775	1255	11	be	be	VB
19775	1255	12	used	use	VBN
19775	1255	13	or	or	CC
19775	1255	14	it	-PRON-	PRP
19775	1255	15	is	be	VBZ
19775	1255	16	good	good	JJ
19775	1255	17	without	without	IN
19775	1255	18	any	any	DT
19775	1255	19	added	added	JJ
19775	1255	20	flavor	flavor	NN
19775	1255	21	.	.	.
19775	1256	1	ESCALLOPED	ESCALLOPED	NNP
19775	1256	2	SALSIFY	SALSIFY	NNP
19775	1256	3	.	.	.
19775	1257	1	Cook	cook	NN
19775	1257	2	salsify	salsify	VBP
19775	1257	3	in	in	IN
19775	1257	4	salted	salted	JJ
19775	1257	5	water	water	NN
19775	1257	6	until	until	IN
19775	1257	7	tender	tender	NN
19775	1257	8	,	,	,
19775	1257	9	alternate	alternate	VBP
19775	1257	10	it	-PRON-	PRP
19775	1257	11	in	in	IN
19775	1257	12	a	a	DT
19775	1257	13	baking	baking	NN
19775	1257	14	dish	dish	NN
19775	1257	15	with	with	IN
19775	1257	16	bread	bread	NN
19775	1257	17	crumbs	crumb	NNS
19775	1257	18	seasoned	season	VBN
19775	1257	19	with	with	IN
19775	1257	20	pepper	pepper	NN
19775	1257	21	and	and	CC
19775	1257	22	salt	salt	NN
19775	1257	23	,	,	,
19775	1257	24	and	and	CC
19775	1257	25	dot	dot	VB
19775	1257	26	with	with	IN
19775	1257	27	butter	butter	NN
19775	1257	28	.	.	.
19775	1258	1	Moisten	moisten	VB
19775	1258	2	it	-PRON-	PRP
19775	1258	3	with	with	IN
19775	1258	4	cream	cream	NN
19775	1258	5	or	or	CC
19775	1258	6	milk	milk	NN
19775	1258	7	and	and	CC
19775	1258	8	a	a	DT
19775	1258	9	little	little	JJ
19775	1258	10	melted	melted	JJ
19775	1258	11	butter	butter	NN
19775	1258	12	,	,	,
19775	1258	13	cover	cover	VB
19775	1258	14	the	the	DT
19775	1258	15	top	top	NN
19775	1258	16	with	with	IN
19775	1258	17	bread	bread	NN
19775	1258	18	crumbs	crumb	NNS
19775	1258	19	dotted	dot	VBN
19775	1258	20	with	with	IN
19775	1258	21	butter	butter	NN
19775	1258	22	,	,	,
19775	1258	23	and	and	CC
19775	1258	24	bake	bake	VB
19775	1258	25	a	a	DT
19775	1258	26	light	light	JJ
19775	1258	27	brown	brown	NN
19775	1258	28	.	.	.
19775	1259	1	SALSIFY	SALSIFY	NNP
19775	1259	2	FRITTERS	fritter	NNS
19775	1259	3	.	.	.
19775	1260	1	Scrape	scrape	VB
19775	1260	2	some	some	DT
19775	1260	3	oyster	oyster	JJ
19775	1260	4	plant	plant	NN
19775	1260	5	and	and	CC
19775	1260	6	drop	drop	VB
19775	1260	7	quickly	quickly	RB
19775	1260	8	into	into	IN
19775	1260	9	cold	cold	JJ
19775	1260	10	water	water	NN
19775	1260	11	with	with	IN
19775	1260	12	a	a	DT
19775	1260	13	few	few	JJ
19775	1260	14	drops	drop	NNS
19775	1260	15	of	of	IN
19775	1260	16	vinegar	vinegar	NN
19775	1260	17	to	to	TO
19775	1260	18	prevent	prevent	VB
19775	1260	19	its	-PRON-	PRP$
19775	1260	20	turning	turning	NN
19775	1260	21	dark	dark	NN
19775	1260	22	.	.	.
19775	1261	1	Boil	Boil	NNP
19775	1261	2	until	until	IN
19775	1261	3	soft	soft	JJ
19775	1261	4	in	in	IN
19775	1261	5	salted	salt	VBN
19775	1261	6	water	water	NN
19775	1261	7	,	,	,
19775	1261	8	mash	mash	NN
19775	1261	9	fine	fine	NN
19775	1261	10	,	,	,
19775	1261	11	and	and	CC
19775	1261	12	for	for	IN
19775	1261	13	every	every	DT
19775	1261	14	half	half	NN
19775	1261	15	pint	pint	NN
19775	1261	16	of	of	IN
19775	1261	17	the	the	DT
19775	1261	18	pulp	pulp	NN
19775	1261	19	add	add	VB
19775	1261	20	one	one	CD
19775	1261	21	well	well	RB
19775	1261	22	beaten	beat	VBN
19775	1261	23	egg	egg	NN
19775	1261	24	,	,	,
19775	1261	25	a	a	DT
19775	1261	26	teaspoonful	teaspoonful	NN
19775	1261	27	of	of	IN
19775	1261	28	melted	melted	JJ
19775	1261	29	butter	butter	NN
19775	1261	30	,	,	,
19775	1261	31	a	a	DT
19775	1261	32	tablespoonful	tablespoonful	NN
19775	1261	33	of	of	IN
19775	1261	34	cream	cream	NN
19775	1261	35	,	,	,
19775	1261	36	a	a	DT
19775	1261	37	heaping	heaping	NN
19775	1261	38	tablespoonful	tablespoonful	NN
19775	1261	39	of	of	IN
19775	1261	40	flour	flour	NN
19775	1261	41	,	,	,
19775	1261	42	salt	salt	NN
19775	1261	43	and	and	CC
19775	1261	44	pepper	pepper	NN
19775	1261	45	.	.	.
19775	1262	1	Drop	drop	VB
19775	1262	2	into	into	IN
19775	1262	3	boiling	boiling	NN
19775	1262	4	lard	lard	NN
19775	1262	5	or	or	CC
19775	1262	6	drippings	dripping	NNS
19775	1262	7	and	and	CC
19775	1262	8	fry	fry	NNP
19775	1262	9	brown	brown	JJ
19775	1262	10	.	.	.
19775	1263	1	Or	or	CC
19775	1263	2	,	,	,
19775	1263	3	instead	instead	RB
19775	1263	4	of	of	IN
19775	1263	5	mashing	mash	VBG
19775	1263	6	the	the	DT
19775	1263	7	salsify	salsify	NN
19775	1263	8	after	after	IN
19775	1263	9	boiling	boil	VBG
19775	1263	10	,	,	,
19775	1263	11	some	some	DT
19775	1263	12	prefer	prefer	VBP
19775	1263	13	to	to	TO
19775	1263	14	drain	drain	VB
19775	1263	15	it	-PRON-	PRP
19775	1263	16	,	,	,
19775	1263	17	and	and	CC
19775	1263	18	to	to	TO
19775	1263	19	dip	dip	VB
19775	1263	20	each	each	DT
19775	1263	21	piece	piece	NN
19775	1263	22	in	in	IN
19775	1263	23	batter	batter	NN
19775	1263	24	and	and	CC
19775	1263	25	fry	fry	VB
19775	1263	26	it	-PRON-	PRP
19775	1263	27	in	in	IN
19775	1263	28	hot	hot	JJ
19775	1263	29	lard	lard	NN
19775	1263	30	.	.	.
19775	1264	1	Season	season	NN
19775	1264	2	with	with	IN
19775	1264	3	salt	salt	NN
19775	1264	4	and	and	CC
19775	1264	5	pepper	pepper	NN
19775	1264	6	after	after	IN
19775	1264	7	frying	fry	VBG
19775	1264	8	,	,	,
19775	1264	9	drain	drain	VB
19775	1264	10	in	in	IN
19775	1264	11	a	a	DT
19775	1264	12	napkin	napkin	NN
19775	1264	13	and	and	CC
19775	1264	14	serve	serve	VB
19775	1264	15	hot	hot	JJ
19775	1264	16	.	.	.
19775	1265	1	FRIED	FRIED	NNP
19775	1265	2	SALSIFY	SALSIFY	NNP
19775	1265	3	.	.	.
19775	1266	1	Scrape	Scrape	NNP
19775	1266	2	,	,	,
19775	1266	3	cut	cut	VBN
19775	1266	4	into	into	IN
19775	1266	5	finger	finger	NN
19775	1266	6	lengths	length	NNS
19775	1266	7	and	and	CC
19775	1266	8	boil	boil	VB
19775	1266	9	in	in	IN
19775	1266	10	salted	salted	JJ
19775	1266	11	water	water	NN
19775	1266	12	,	,	,
19775	1266	13	drain	drain	VB
19775	1266	14	and	and	CC
19775	1266	15	cover	cover	VB
19775	1266	16	with	with	IN
19775	1266	17	a	a	DT
19775	1266	18	dressing	dressing	NN
19775	1266	19	of	of	IN
19775	1266	20	oil	oil	NN
19775	1266	21	and	and	CC
19775	1266	22	vinegar	vinegar	NN
19775	1266	23	,	,	,
19775	1266	24	salt	salt	NN
19775	1266	25	and	and	CC
19775	1266	26	pepper	pepper	NN
19775	1266	27	.	.	.
19775	1267	1	Let	let	VB
19775	1267	2	stand	stand	VB
19775	1267	3	until	until	IN
19775	1267	4	well	well	RB
19775	1267	5	seasoned	season	VBN
19775	1267	6	,	,	,
19775	1267	7	then	then	RB
19775	1267	8	drain	drain	VB
19775	1267	9	again	again	RB
19775	1267	10	,	,	,
19775	1267	11	sprinkle	sprinkle	VB
19775	1267	12	with	with	IN
19775	1267	13	parsley	parsley	NN
19775	1267	14	and	and	CC
19775	1267	15	fry	fry	VB
19775	1267	16	in	in	IN
19775	1267	17	hot	hot	JJ
19775	1267	18	fat	fat	NN
19775	1267	19	.	.	.
19775	1268	1	Put	put	VB
19775	1268	2	in	in	RP
19775	1268	3	but	but	CC
19775	1268	4	few	few	JJ
19775	1268	5	pieces	piece	NNS
19775	1268	6	at	at	IN
19775	1268	7	a	a	DT
19775	1268	8	time	time	NN
19775	1268	9	as	as	IN
19775	1268	10	each	each	DT
19775	1268	11	needs	need	VBZ
19775	1268	12	attention	attention	NN
19775	1268	13	.	.	.
19775	1269	1	Dry	Dry	VBN
19775	1269	2	in	in	IN
19775	1269	3	a	a	DT
19775	1269	4	hot	hot	JJ
19775	1269	5	colander	colander	NN
19775	1269	6	and	and	CC
19775	1269	7	serve	serve	VB
19775	1269	8	.	.	.
19775	1270	1	SALSIFY	SALSIFY	NNP
19775	1270	2	SOUP	SOUP	NNP
19775	1270	3	.	.	.
19775	1271	1	Use	use	VB
19775	1271	2	a	a	DT
19775	1271	3	pint	pint	NN
19775	1271	4	of	of	IN
19775	1271	5	salsify	salsify	NN
19775	1271	6	cut	cut	VBD
19775	1271	7	fine	fine	RB
19775	1271	8	,	,	,
19775	1271	9	boil	boil	VBP
19775	1271	10	until	until	IN
19775	1271	11	soft	soft	JJ
19775	1271	12	in	in	IN
19775	1271	13	a	a	DT
19775	1271	14	pint	pint	NN
19775	1271	15	of	of	IN
19775	1271	16	water	water	NN
19775	1271	17	,	,	,
19775	1271	18	mash	mash	NN
19775	1271	19	and	and	CC
19775	1271	20	put	put	VBD
19775	1271	21	through	through	RP
19775	1271	22	a	a	DT
19775	1271	23	sieve	sieve	NN
19775	1271	24	.	.	.
19775	1272	1	Have	have	VBP
19775	1272	2	ready	ready	JJ
19775	1272	3	three	three	CD
19775	1272	4	pints	pint	NNS
19775	1272	5	of	of	IN
19775	1272	6	boiling	boil	VBG
19775	1272	7	milk	milk	NN
19775	1272	8	,	,	,
19775	1272	9	into	into	IN
19775	1272	10	this	this	DT
19775	1272	11	put	put	VBN
19775	1272	12	the	the	DT
19775	1272	13	salsify	salsify	NN
19775	1272	14	,	,	,
19775	1272	15	liquor	liquor	NN
19775	1272	16	and	and	CC
19775	1272	17	pulp	pulp	NN
19775	1272	18	,	,	,
19775	1272	19	thicken	thicken	VBN
19775	1272	20	with	with	IN
19775	1272	21	a	a	DT
19775	1272	22	tablespoonful	tablespoonful	NN
19775	1272	23	of	of	IN
19775	1272	24	flour	flour	NN
19775	1272	25	,	,	,
19775	1272	26	and	and	CC
19775	1272	27	season	season	NN
19775	1272	28	with	with	IN
19775	1272	29	butter	butter	NN
19775	1272	30	,	,	,
19775	1272	31	pepper	pepper	NN
19775	1272	32	and	and	CC
19775	1272	33	salt	salt	NN
19775	1272	34	.	.	.
19775	1273	1	Roll	roll	NN
19775	1273	2	crackers	cracker	NNS
19775	1273	3	and	and	CC
19775	1273	4	stir	stir	VB
19775	1273	5	in	in	IN
19775	1273	6	three	three	CD
19775	1273	7	tablespoonfuls	tablespoonful	NNS
19775	1273	8	of	of	IN
19775	1273	9	cracker	cracker	NN
19775	1273	10	dust	dust	NN
19775	1273	11	.	.	.
19775	1274	1	SAUCES	sauce	NNS
19775	1274	2	.	.	.
19775	1275	1	=	=	NFP
19775	1275	2	Asparagus	Asparagus	NNP
19775	1275	3	Sauce.=--Use	sauce.=--use	VBP
19775	1275	4	the	the	DT
19775	1275	5	tender	tender	JJ
19775	1275	6	part	part	NN
19775	1275	7	of	of	IN
19775	1275	8	the	the	DT
19775	1275	9	stalks	stalk	NNS
19775	1275	10	for	for	IN
19775	1275	11	the	the	DT
19775	1275	12	main	main	JJ
19775	1275	13	dish	dish	NN
19775	1275	14	,	,	,
19775	1275	15	boil	boil	VB
19775	1275	16	the	the	DT
19775	1275	17	tougher	tough	JJR
19775	1275	18	part	part	NN
19775	1275	19	until	until	IN
19775	1275	20	it	-PRON-	PRP
19775	1275	21	is	be	VBZ
19775	1275	22	as	as	RB
19775	1275	23	soft	soft	JJ
19775	1275	24	as	as	IN
19775	1275	25	it	-PRON-	PRP
19775	1275	26	will	will	MD
19775	1275	27	be	be	VB
19775	1275	28	,	,	,
19775	1275	29	then	then	RB
19775	1275	30	rub	rub	VB
19775	1275	31	through	through	RP
19775	1275	32	a	a	DT
19775	1275	33	coarse	coarse	JJ
19775	1275	34	sieve	sieve	NN
19775	1275	35	.	.	.
19775	1276	1	Put	put	VB
19775	1276	2	the	the	DT
19775	1276	3	pulp	pulp	NN
19775	1276	4	into	into	IN
19775	1276	5	a	a	DT
19775	1276	6	mixture	mixture	NN
19775	1276	7	of	of	IN
19775	1276	8	one	one	CD
19775	1276	9	tablespoonful	tablespoonful	JJ
19775	1276	10	each	each	DT
19775	1276	11	of	of	IN
19775	1276	12	butter	butter	NN
19775	1276	13	and	and	CC
19775	1276	14	flour	flour	NN
19775	1276	15	and	and	CC
19775	1276	16	let	let	VB
19775	1276	17	it	-PRON-	PRP
19775	1276	18	simmer	simmer	VB
19775	1276	19	for	for	IN
19775	1276	20	a	a	DT
19775	1276	21	few	few	JJ
19775	1276	22	moments	moment	NNS
19775	1276	23	,	,	,
19775	1276	24	add	add	VB
19775	1276	25	a	a	DT
19775	1276	26	half	half	JJ
19775	1276	27	-	-	HYPH
19775	1276	28	cup	cup	NN
19775	1276	29	of	of	IN
19775	1276	30	water	water	NN
19775	1276	31	in	in	IN
19775	1276	32	which	which	WDT
19775	1276	33	the	the	DT
19775	1276	34	asparagus	asparagus	NN
19775	1276	35	was	be	VBD
19775	1276	36	boiled	boil	VBN
19775	1276	37	,	,	,
19775	1276	38	season	season	NN
19775	1276	39	with	with	IN
19775	1276	40	salt	salt	NN
19775	1276	41	and	and	CC
19775	1276	42	pepper	pepper	NN
19775	1276	43	and	and	CC
19775	1276	44	boil	boil	NN
19775	1276	45	thoroughly	thoroughly	RB
19775	1276	46	;	;	:
19775	1276	47	just	just	RB
19775	1276	48	before	before	IN
19775	1276	49	taking	take	VBG
19775	1276	50	from	from	IN
19775	1276	51	the	the	DT
19775	1276	52	fire	fire	NN
19775	1276	53	add	add	VB
19775	1276	54	a	a	DT
19775	1276	55	half	half	JJ
19775	1276	56	-	-	HYPH
19775	1276	57	cup	cup	NN
19775	1276	58	of	of	IN
19775	1276	59	hot	hot	JJ
19775	1276	60	cream	cream	NN
19775	1276	61	or	or	CC
19775	1276	62	one	one	CD
19775	1276	63	-	-	HYPH
19775	1276	64	half	half	NN
19775	1276	65	cup	cup	NN
19775	1276	66	of	of	IN
19775	1276	67	milk	milk	NN
19775	1276	68	and	and	CC
19775	1276	69	water	water	NN
19775	1276	70	,	,	,
19775	1276	71	and	and	CC
19775	1276	72	a	a	DT
19775	1276	73	teaspoonful	teaspoonful	NN
19775	1276	74	of	of	IN
19775	1276	75	butter	butter	NN
19775	1276	76	;	;	:
19775	1276	77	a	a	DT
19775	1276	78	little	little	JJ
19775	1276	79	grating	grating	NN
19775	1276	80	of	of	IN
19775	1276	81	nutmeg	nutmeg	NNP
19775	1276	82	improves	improve	VBZ
19775	1276	83	the	the	DT
19775	1276	84	flavor	flavor	NN
19775	1276	85	.	.	.
19775	1277	1	=	=	NFP
19775	1277	2	Bechamel	Bechamel	NNP
19775	1277	3	Sauce.=--Bechamel	Sauce.=--Bechamel	:
19775	1277	4	sauce	sauce	NN
19775	1277	5	is	be	VBZ
19775	1277	6	a	a	DT
19775	1277	7	white	white	JJ
19775	1277	8	one	one	CD
19775	1277	9	and	and	CC
19775	1277	10	needs	need	VBZ
19775	1277	11	a	a	DT
19775	1277	12	white	white	JJ
19775	1277	13	stock	stock	NN
19775	1277	14	;	;	:
19775	1277	15	if	if	IN
19775	1277	16	there	there	EX
19775	1277	17	is	be	VBZ
19775	1277	18	none	none	NN
19775	1277	19	at	at	IN
19775	1277	20	hand	hand	NN
19775	1277	21	make	make	VB
19775	1277	22	it	-PRON-	PRP
19775	1277	23	in	in	IN
19775	1277	24	the	the	DT
19775	1277	25	following	following	JJ
19775	1277	26	manner	manner	NN
19775	1277	27	:	:	:
19775	1277	28	cut	cut	VB
19775	1277	29	up	up	RP
19775	1277	30	lean	lean	JJ
19775	1277	31	veal	veal	NN
19775	1277	32	,	,	,
19775	1277	33	free	free	JJ
19775	1277	34	from	from	IN
19775	1277	35	fat	fat	NN
19775	1277	36	into	into	IN
19775	1277	37	three	three	CD
19775	1277	38	-	-	HYPH
19775	1277	39	inch	inch	NN
19775	1277	40	cubes	cube	NNS
19775	1277	41	and	and	CC
19775	1277	42	put	put	VBD
19775	1277	43	them	-PRON-	PRP
19775	1277	44	into	into	IN
19775	1277	45	a	a	DT
19775	1277	46	stewpan	stewpan	NN
19775	1277	47	.	.	.
19775	1278	1	Add	add	VB
19775	1278	2	one	one	CD
19775	1278	3	small	small	JJ
19775	1278	4	onion	onion	NN
19775	1278	5	,	,	,
19775	1278	6	one	one	CD
19775	1278	7	small	small	JJ
19775	1278	8	carrot	carrot	NN
19775	1278	9	cut	cut	VBN
19775	1278	10	into	into	IN
19775	1278	11	pieces	piece	NNS
19775	1278	12	,	,	,
19775	1278	13	and	and	CC
19775	1278	14	six	six	CD
19775	1278	15	ounces	ounce	NNS
19775	1278	16	of	of	IN
19775	1278	17	butter	butter	NN
19775	1278	18	.	.	.
19775	1279	1	Fry	fry	VB
19775	1279	2	the	the	DT
19775	1279	3	vegetables	vegetable	NNS
19775	1279	4	in	in	IN
19775	1279	5	the	the	DT
19775	1279	6	butter	butter	NN
19775	1279	7	ten	ten	CD
19775	1279	8	minutes	minute	NNS
19775	1279	9	,	,	,
19775	1279	10	without	without	IN
19775	1279	11	coloring	color	VBG
19775	1279	12	,	,	,
19775	1279	13	then	then	RB
19775	1279	14	stir	stir	VB
19775	1279	15	in	in	IN
19775	1279	16	three	three	CD
19775	1279	17	ounces	ounce	NNS
19775	1279	18	of	of	IN
19775	1279	19	flour	flour	NN
19775	1279	20	,	,	,
19775	1279	21	and	and	CC
19775	1279	22	continue	continue	VB
19775	1279	23	stirring	stir	VBG
19775	1279	24	five	five	CD
19775	1279	25	minutes	minute	NNS
19775	1279	26	longer	long	RBR
19775	1279	27	.	.	.
19775	1280	1	Add	add	VB
19775	1280	2	three	three	CD
19775	1280	3	pints	pint	NNS
19775	1280	4	of	of	IN
19775	1280	5	stock	stock	NN
19775	1280	6	,	,	,
19775	1280	7	one	one	CD
19775	1280	8	pint	pint	NN
19775	1280	9	of	of	IN
19775	1280	10	cream	cream	NN
19775	1280	11	,	,	,
19775	1280	12	five	five	CD
19775	1280	13	ounces	ounce	NNS
19775	1280	14	of	of	IN
19775	1280	15	mushrooms	mushroom	NNS
19775	1280	16	,	,	,
19775	1280	17	a	a	DT
19775	1280	18	small	small	JJ
19775	1280	19	sprinkling	sprinkling	NN
19775	1280	20	of	of	IN
19775	1280	21	dried	dry	VBN
19775	1280	22	herbs	herb	NNS
19775	1280	23	,	,	,
19775	1280	24	one	one	CD
19775	1280	25	half	half	NN
19775	1280	26	teaspoonful	teaspoonful	JJ
19775	1280	27	of	of	IN
19775	1280	28	salt	salt	NN
19775	1280	29	and	and	CC
19775	1280	30	a	a	DT
19775	1280	31	pinch	pinch	NN
19775	1280	32	of	of	IN
19775	1280	33	white	white	JJ
19775	1280	34	pepper	pepper	NN
19775	1280	35	.	.	.
19775	1281	1	Stir	stir	VB
19775	1281	2	until	until	IN
19775	1281	3	it	-PRON-	PRP
19775	1281	4	comes	come	VBZ
19775	1281	5	to	to	IN
19775	1281	6	a	a	DT
19775	1281	7	boil	boil	NN
19775	1281	8	,	,	,
19775	1281	9	skim	skim	NNP
19775	1281	10	occasionally	occasionally	RB
19775	1281	11	to	to	TO
19775	1281	12	remove	remove	VB
19775	1281	13	the	the	DT
19775	1281	14	fat	fat	NN
19775	1281	15	,	,	,
19775	1281	16	and	and	CC
19775	1281	17	simmer	simmer	VB
19775	1281	18	for	for	IN
19775	1281	19	two	two	CD
19775	1281	20	hours	hour	NNS
19775	1281	21	.	.	.
19775	1282	1	Strain	strain	VB
19775	1282	2	through	through	IN
19775	1282	3	a	a	DT
19775	1282	4	cloth	cloth	NN
19775	1282	5	or	or	CC
19775	1282	6	fine	fine	JJ
19775	1282	7	sieve	sieve	NN
19775	1282	8	into	into	IN
19775	1282	9	a	a	DT
19775	1282	10	porcelain	porcelain	NN
19775	1282	11	stewpan	stewpan	NN
19775	1282	12	with	with	IN
19775	1282	13	a	a	DT
19775	1282	14	gill	gill	NN
19775	1282	15	of	of	IN
19775	1282	16	cream	cream	NN
19775	1282	17	.	.	.
19775	1283	1	Simmer	simmer	NN
19775	1283	2	over	over	IN
19775	1283	3	the	the	DT
19775	1283	4	fire	fire	NN
19775	1283	5	till	till	IN
19775	1283	6	it	-PRON-	PRP
19775	1283	7	coats	coat	VBZ
19775	1283	8	the	the	DT
19775	1283	9	spoon	spoon	NN
19775	1283	10	,	,	,
19775	1283	11	strain	strain	VB
19775	1283	12	again	again	RB
19775	1283	13	through	through	IN
19775	1283	14	a	a	DT
19775	1283	15	cloth	cloth	NN
19775	1283	16	or	or	CC
19775	1283	17	fine	fine	JJ
19775	1283	18	sieve	sieve	NN
19775	1283	19	into	into	IN
19775	1283	20	a	a	DT
19775	1283	21	basin	basin	NN
19775	1283	22	,	,	,
19775	1283	23	and	and	CC
19775	1283	24	set	set	VBN
19775	1283	25	till	till	IN
19775	1283	26	the	the	DT
19775	1283	27	sauce	sauce	NN
19775	1283	28	is	be	VBZ
19775	1283	29	cold	cold	JJ
19775	1283	30	.	.	.
19775	1284	1	This	this	DT
19775	1284	2	sauce	sauce	NN
19775	1284	3	requires	require	VBZ
19775	1284	4	the	the	DT
19775	1284	5	cook	cook	NN
19775	1284	6	's	's	POS
19775	1284	7	utmost	utmost	JJ
19775	1284	8	attention	attention	NN
19775	1284	9	.	.	.
19775	1285	1	=	=	NFP
19775	1285	2	Butter	Butter	NNP
19775	1285	3	Sauce	Sauce	NNP
19775	1285	4	or	or	CC
19775	1285	5	Drawn	Drawn	NNP
19775	1285	6	Butter	Butter	NNP
19775	1285	7	Sauce.=--Mix	sauce.=--mix	VB
19775	1285	8	one	one	CD
19775	1285	9	tablespoonful	tablespoonful	JJ
19775	1285	10	each	each	DT
19775	1285	11	of	of	IN
19775	1285	12	butter	butter	NN
19775	1285	13	and	and	CC
19775	1285	14	flour	flour	NN
19775	1285	15	to	to	IN
19775	1285	16	a	a	DT
19775	1285	17	smooth	smooth	JJ
19775	1285	18	paste	paste	NN
19775	1285	19	,	,	,
19775	1285	20	put	put	VBN
19775	1285	21	in	in	IN
19775	1285	22	a	a	DT
19775	1285	23	saucepan	saucepan	NN
19775	1285	24	to	to	IN
19775	1285	25	melt	melt	VB
19775	1285	26	,	,	,
19775	1285	27	not	not	RB
19775	1285	28	to	to	TO
19775	1285	29	brown	brown	VB
19775	1285	30	,	,	,
19775	1285	31	and	and	CC
19775	1285	32	add	add	VB
19775	1285	33	one	one	CD
19775	1285	34	cupful	cupful	NN
19775	1285	35	of	of	IN
19775	1285	36	water	water	NN
19775	1285	37	,	,	,
19775	1285	38	broth	broth	NN
19775	1285	39	,	,	,
19775	1285	40	or	or	CC
19775	1285	41	milk	milk	NN
19775	1285	42	.	.	.
19775	1286	1	Season	season	NN
19775	1286	2	with	with	IN
19775	1286	3	one	one	CD
19775	1286	4	teaspoonful	teaspoonful	NN
19775	1286	5	of	of	IN
19775	1286	6	salt	salt	NN
19775	1286	7	and	and	CC
19775	1286	8	one	one	CD
19775	1286	9	saltspoonful	saltspoonful	NN
19775	1286	10	of	of	IN
19775	1286	11	pepper	pepper	NN
19775	1286	12	.	.	.
19775	1287	1	Stir	stir	VB
19775	1287	2	constantly	constantly	RB
19775	1287	3	while	while	IN
19775	1287	4	boiling	boil	VBG
19775	1287	5	.	.	.
19775	1288	1	This	this	DT
19775	1288	2	is	be	VBZ
19775	1288	3	a	a	DT
19775	1288	4	good	good	JJ
19775	1288	5	sauce	sauce	NN
19775	1288	6	in	in	IN
19775	1288	7	itself	-PRON-	PRP
19775	1288	8	and	and	CC
19775	1288	9	is	be	VBZ
19775	1288	10	the	the	DT
19775	1288	11	foundation	foundation	NN
19775	1288	12	of	of	IN
19775	1288	13	many	many	JJ
19775	1288	14	other	other	JJ
19775	1288	15	sauces	sauce	NNS
19775	1288	16	;	;	:
19775	1288	17	it	-PRON-	PRP
19775	1288	18	is	be	VBZ
19775	1288	19	varied	varied	JJ
19775	1288	20	with	with	IN
19775	1288	21	different	different	JJ
19775	1288	22	vegetable	vegetable	NN
19775	1288	23	flavors	flavor	NNS
19775	1288	24	,	,	,
19775	1288	25	catsups	catsup	NNS
19775	1288	26	,	,	,
19775	1288	27	vinegars	vinegar	NNS
19775	1288	28	,	,	,
19775	1288	29	spices	spice	NNS
19775	1288	30	,	,	,
19775	1288	31	lemon	lemon	NN
19775	1288	32	juice	juice	NN
19775	1288	33	,	,	,
19775	1288	34	leaves	leave	NNS
19775	1288	35	and	and	CC
19775	1288	36	the	the	DT
19775	1288	37	different	different	JJ
19775	1288	38	sweet	sweet	JJ
19775	1288	39	herbs	herb	NNS
19775	1288	40	.	.	.
19775	1289	1	=	=	NFP
19775	1289	2	Brown	Brown	NNP
19775	1289	3	Sauce	Sauce	NNP
19775	1289	4	or	or	CC
19775	1289	5	Spanish	Spanish	NNP
19775	1289	6	Sauce.=--Brown	sauce.=--brown	NN
19775	1289	7	a	a	DT
19775	1289	8	tablespoonful	tablespoonful	NN
19775	1289	9	of	of	IN
19775	1289	10	butter	butter	NN
19775	1289	11	,	,	,
19775	1289	12	add	add	VB
19775	1289	13	the	the	DT
19775	1289	14	same	same	JJ
19775	1289	15	amount	amount	NN
19775	1289	16	of	of	IN
19775	1289	17	flour	flour	NN
19775	1289	18	and	and	CC
19775	1289	19	brown	brown	JJ
19775	1289	20	again	again	RB
19775	1289	21	,	,	,
19775	1289	22	add	add	VB
19775	1289	23	a	a	DT
19775	1289	24	cup	cup	NN
19775	1289	25	of	of	IN
19775	1289	26	boiling	boiling	NN
19775	1289	27	water	water	NN
19775	1289	28	,	,	,
19775	1289	29	stock	stock	NN
19775	1289	30	or	or	CC
19775	1289	31	milk	milk	NN
19775	1289	32	,	,	,
19775	1289	33	and	and	CC
19775	1289	34	stir	stir	VB
19775	1289	35	while	while	IN
19775	1289	36	it	-PRON-	PRP
19775	1289	37	is	be	VBZ
19775	1289	38	cooking	cook	VBG
19775	1289	39	,	,	,
19775	1289	40	strain	strain	VB
19775	1289	41	if	if	IN
19775	1289	42	necessary	necessary	JJ
19775	1289	43	;	;	:
19775	1289	44	a	a	DT
19775	1289	45	clove	clove	NN
19775	1289	46	,	,	,
19775	1289	47	a	a	DT
19775	1289	48	bay	bay	NN
19775	1289	49	leaf	leaf	NN
19775	1289	50	,	,	,
19775	1289	51	and	and	CC
19775	1289	52	a	a	DT
19775	1289	53	tablespoonful	tablespoonful	NN
19775	1289	54	of	of	IN
19775	1289	55	minced	mince	VBN
19775	1289	56	onion	onion	NN
19775	1289	57	or	or	CC
19775	1289	58	carrot	carrot	NNP
19775	1289	59	browned	brown	VBN
19775	1289	60	in	in	IN
19775	1289	61	the	the	DT
19775	1289	62	butter	butter	NN
19775	1289	63	varies	vary	VBZ
19775	1289	64	the	the	DT
19775	1289	65	flavor	flavor	NN
19775	1289	66	.	.	.
19775	1290	1	=	=	NFP
19775	1290	2	Caper	Caper	NNP
19775	1290	3	Sauce.=--Stir	Sauce.=--Stir	NNP
19775	1290	4	into	into	IN
19775	1290	5	some	some	DT
19775	1290	6	good	good	JJ
19775	1290	7	melted	melted	JJ
19775	1290	8	butter	butter	NN
19775	1290	9	from	from	IN
19775	1290	10	three	three	CD
19775	1290	11	to	to	TO
19775	1290	12	four	four	CD
19775	1290	13	dessertspoonfuls	dessertspoonful	NNS
19775	1290	14	of	of	IN
19775	1290	15	capers	caper	NNS
19775	1290	16	;	;	:
19775	1290	17	add	add	VB
19775	1290	18	a	a	DT
19775	1290	19	little	little	JJ
19775	1290	20	of	of	IN
19775	1290	21	the	the	DT
19775	1290	22	vinegar	vinegar	NN
19775	1290	23	and	and	CC
19775	1290	24	dish	dish	VB
19775	1290	25	the	the	DT
19775	1290	26	sauce	sauce	NN
19775	1290	27	as	as	RB
19775	1290	28	soon	soon	RB
19775	1290	29	as	as	IN
19775	1290	30	it	-PRON-	PRP
19775	1290	31	boils	boil	VBZ
19775	1290	32	.	.	.
19775	1291	1	=	=	NFP
19775	1291	2	Celery	Celery	NNP
19775	1291	3	Sauce.=--Cut	sauce.=--cut	NN
19775	1291	4	half	half	PDT
19775	1291	5	a	a	DT
19775	1291	6	dozen	dozen	NN
19775	1291	7	heads	head	NNS
19775	1291	8	,	,	,
19775	1291	9	or	or	CC
19775	1291	10	so	so	RB
19775	1291	11	,	,	,
19775	1291	12	of	of	IN
19775	1291	13	celery	celery	NN
19775	1291	14	into	into	IN
19775	1291	15	small	small	JJ
19775	1291	16	pieces	piece	NNS
19775	1291	17	;	;	:
19775	1291	18	cook	cook	NN
19775	1291	19	in	in	IN
19775	1291	20	a	a	DT
19775	1291	21	little	little	JJ
19775	1291	22	slightly	slightly	RB
19775	1291	23	salted	salt	VBN
19775	1291	24	water	water	NN
19775	1291	25	until	until	IN
19775	1291	26	tender	tender	NN
19775	1291	27	,	,	,
19775	1291	28	and	and	CC
19775	1291	29	then	then	RB
19775	1291	30	rub	rub	VB
19775	1291	31	through	through	RP
19775	1291	32	a	a	DT
19775	1291	33	colander	colander	NN
19775	1291	34	.	.	.
19775	1292	1	Put	put	VB
19775	1292	2	a	a	DT
19775	1292	3	pint	pint	NN
19775	1292	4	of	of	IN
19775	1292	5	white	white	JJ
19775	1292	6	stock	stock	NN
19775	1292	7	into	into	IN
19775	1292	8	a	a	DT
19775	1292	9	stewpan	stewpan	NN
19775	1292	10	with	with	IN
19775	1292	11	two	two	CD
19775	1292	12	blades	blade	NNS
19775	1292	13	of	of	IN
19775	1292	14	mace	mace	NN
19775	1292	15	,	,	,
19775	1292	16	and	and	CC
19775	1292	17	a	a	DT
19775	1292	18	small	small	JJ
19775	1292	19	bunch	bunch	NN
19775	1292	20	of	of	IN
19775	1292	21	savory	savory	JJ
19775	1292	22	herbs	herb	NNS
19775	1292	23	;	;	:
19775	1292	24	simmer	simmer	VB
19775	1292	25	half	half	PDT
19775	1292	26	an	an	DT
19775	1292	27	hour	hour	NN
19775	1292	28	to	to	TO
19775	1292	29	extract	extract	VB
19775	1292	30	their	-PRON-	PRP$
19775	1292	31	flavor	flavor	NN
19775	1292	32	,	,	,
19775	1292	33	then	then	RB
19775	1292	34	strain	strain	VB
19775	1292	35	them	-PRON-	PRP
19775	1292	36	out	out	RP
19775	1292	37	,	,	,
19775	1292	38	add	add	VB
19775	1292	39	the	the	DT
19775	1292	40	celery	celery	NN
19775	1292	41	and	and	CC
19775	1292	42	a	a	DT
19775	1292	43	thickening	thickening	NN
19775	1292	44	of	of	IN
19775	1292	45	flour	flour	NN
19775	1292	46	or	or	CC
19775	1292	47	corn	corn	NN
19775	1292	48	-	-	HYPH
19775	1292	49	starch	starch	NN
19775	1292	50	;	;	:
19775	1292	51	scald	scald	NNP
19775	1292	52	well	well	UH
19775	1292	53	,	,	,
19775	1292	54	and	and	CC
19775	1292	55	just	just	RB
19775	1292	56	before	before	IN
19775	1292	57	serving	serve	VBG
19775	1292	58	,	,	,
19775	1292	59	pour	pour	VB
19775	1292	60	in	in	IN
19775	1292	61	a	a	DT
19775	1292	62	teacupful	teacupful	NN
19775	1292	63	of	of	IN
19775	1292	64	cream	cream	NN
19775	1292	65	,	,	,
19775	1292	66	or	or	CC
19775	1292	67	if	if	IN
19775	1292	68	one	one	PRP
19775	1292	69	has	have	VBZ
19775	1292	70	not	not	RB
19775	1292	71	the	the	DT
19775	1292	72	cream	cream	NN
19775	1292	73	,	,	,
19775	1292	74	use	use	VB
19775	1292	75	the	the	DT
19775	1292	76	same	same	JJ
19775	1292	77	amount	amount	NN
19775	1292	78	of	of	IN
19775	1292	79	scalded	scalded	JJ
19775	1292	80	milk	milk	NN
19775	1292	81	and	and	CC
19775	1292	82	a	a	DT
19775	1292	83	tablespoonful	tablespoonful	NN
19775	1292	84	of	of	IN
19775	1292	85	butter	butter	NN
19775	1292	86	,	,	,
19775	1292	87	season	season	NN
19775	1292	88	to	to	TO
19775	1292	89	taste	taste	VB
19775	1292	90	with	with	IN
19775	1292	91	salt	salt	NN
19775	1292	92	and	and	CC
19775	1292	93	white	white	JJ
19775	1292	94	pepper	pepper	NN
19775	1292	95	,	,	,
19775	1292	96	squeeze	squeeze	VBP
19775	1292	97	in	in	IN
19775	1292	98	a	a	DT
19775	1292	99	little	little	JJ
19775	1292	100	lemon	lemon	NN
19775	1292	101	juice	juice	NN
19775	1292	102	,	,	,
19775	1292	103	if	if	IN
19775	1292	104	one	one	PRP
19775	1292	105	has	have	VBZ
19775	1292	106	it	-PRON-	PRP
19775	1292	107	,	,	,
19775	1292	108	and	and	CC
19775	1292	109	serve	serve	VB
19775	1292	110	.	.	.
19775	1293	1	If	if	IN
19775	1293	2	brown	brown	JJ
19775	1293	3	gravy	gravy	NN
19775	1293	4	is	be	VBZ
19775	1293	5	preferred	prefer	VBN
19775	1293	6	thicken	thicken	NN
19775	1293	7	with	with	IN
19775	1293	8	browned	brown	VBN
19775	1293	9	flour	flour	NN
19775	1293	10	,	,	,
19775	1293	11	and	and	CC
19775	1293	12	it	-PRON-	PRP
19775	1293	13	is	be	VBZ
19775	1293	14	improved	improve	VBN
19775	1293	15	by	by	IN
19775	1293	16	a	a	DT
19775	1293	17	little	little	JJ
19775	1293	18	Worcestershire	Worcestershire	NNP
19775	1293	19	sauce	sauce	NN
19775	1293	20	or	or	CC
19775	1293	21	mushroom	mushroom	NN
19775	1293	22	catsup	catsup	NN
19775	1293	23	.	.	.
19775	1294	1	=	=	NFP
19775	1294	2	Cream	cream	NN
19775	1294	3	Sauce.=--Rub	sauce.=--rub	NN
19775	1294	4	to	to	IN
19775	1294	5	a	a	DT
19775	1294	6	smooth	smooth	JJ
19775	1294	7	paste	paste	NN
19775	1294	8	one	one	CD
19775	1294	9	tablespoonful	tablespoonful	NN
19775	1294	10	of	of	IN
19775	1294	11	butter	butter	NN
19775	1294	12	and	and	CC
19775	1294	13	the	the	DT
19775	1294	14	same	same	JJ
19775	1294	15	of	of	IN
19775	1294	16	flour	flour	NN
19775	1294	17	,	,	,
19775	1294	18	put	put	VBN
19775	1294	19	into	into	IN
19775	1294	20	a	a	DT
19775	1294	21	saucepan	saucepan	NN
19775	1294	22	and	and	CC
19775	1294	23	melt	melt	NN
19775	1294	24	,	,	,
19775	1294	25	do	do	VBP
19775	1294	26	not	not	RB
19775	1294	27	brown	brown	VB
19775	1294	28	;	;	:
19775	1294	29	have	have	VBP
19775	1294	30	ready	ready	JJ
19775	1294	31	a	a	DT
19775	1294	32	cup	cup	NN
19775	1294	33	of	of	IN
19775	1294	34	hot	hot	JJ
19775	1294	35	cream	cream	NN
19775	1294	36	,	,	,
19775	1294	37	or	or	CC
19775	1294	38	the	the	DT
19775	1294	39	same	same	JJ
19775	1294	40	amount	amount	NN
19775	1294	41	of	of	IN
19775	1294	42	milk	milk	NN
19775	1294	43	enriched	enrich	VBN
19775	1294	44	by	by	IN
19775	1294	45	a	a	DT
19775	1294	46	tablespoonful	tablespoonful	NN
19775	1294	47	of	of	IN
19775	1294	48	butter	butter	NN
19775	1294	49	and	and	CC
19775	1294	50	add	add	VB
19775	1294	51	to	to	IN
19775	1294	52	the	the	DT
19775	1294	53	butter	butter	NN
19775	1294	54	and	and	CC
19775	1294	55	flour	flour	NN
19775	1294	56	.	.	.
19775	1295	1	Stir	stir	VB
19775	1295	2	constantly	constantly	RB
19775	1295	3	until	until	IN
19775	1295	4	it	-PRON-	PRP
19775	1295	5	thickens	thicken	VBZ
19775	1295	6	.	.	.
19775	1296	1	A	a	DT
19775	1296	2	dusting	dusting	NN
19775	1296	3	of	of	IN
19775	1296	4	grated	grate	VBN
19775	1296	5	nutmeg	nutmeg	NNP
19775	1296	6	,	,	,
19775	1296	7	grated	grate	VBD
19775	1296	8	cheese	cheese	NN
19775	1296	9	or	or	CC
19775	1296	10	a	a	DT
19775	1296	11	saltspoonful	saltspoonful	NN
19775	1296	12	of	of	IN
19775	1296	13	chopped	chopped	JJ
19775	1296	14	onion	onion	NN
19775	1296	15	lightly	lightly	RB
19775	1296	16	browned	brown	VBN
19775	1296	17	in	in	IN
19775	1296	18	the	the	DT
19775	1296	19	butter	butter	NN
19775	1296	20	is	be	VBZ
19775	1296	21	an	an	DT
19775	1296	22	agreeable	agreeable	JJ
19775	1296	23	addition	addition	NN
19775	1296	24	.	.	.
19775	1297	1	=	=	NFP
19775	1297	2	Cucumber	Cucumber	NNP
19775	1297	3	Sauce.=--Use	sauce.=--use	VBP
19775	1297	4	two	two	CD
19775	1297	5	tablespoonfuls	tablespoonful	NNS
19775	1297	6	of	of	IN
19775	1297	7	olive	olive	NN
19775	1297	8	oil	oil	NN
19775	1297	9	,	,	,
19775	1297	10	a	a	DT
19775	1297	11	scant	scant	JJ
19775	1297	12	tablespoonful	tablespoonful	NN
19775	1297	13	of	of	IN
19775	1297	14	vinegar	vinegar	NN
19775	1297	15	or	or	CC
19775	1297	16	lemon	lemon	NN
19775	1297	17	juice	juice	NN
19775	1297	18	,	,	,
19775	1297	19	a	a	DT
19775	1297	20	half	half	RB
19775	1297	21	-	-	HYPH
19775	1297	22	teaspoonful	teaspoonful	JJ
19775	1297	23	of	of	IN
19775	1297	24	salt	salt	NN
19775	1297	25	,	,	,
19775	1297	26	a	a	DT
19775	1297	27	dash	dash	NN
19775	1297	28	of	of	IN
19775	1297	29	pepper	pepper	NN
19775	1297	30	,	,	,
19775	1297	31	and	and	CC
19775	1297	32	a	a	DT
19775	1297	33	saltspoonful	saltspoonful	NN
19775	1297	34	of	of	IN
19775	1297	35	mustard	mustard	NN
19775	1297	36	with	with	IN
19775	1297	37	a	a	DT
19775	1297	38	teaspoonful	teaspoonful	NN
19775	1297	39	of	of	IN
19775	1297	40	cucumber	cucumber	NN
19775	1297	41	;	;	:
19775	1297	42	rub	rub	VB
19775	1297	43	the	the	DT
19775	1297	44	oil	oil	NN
19775	1297	45	and	and	CC
19775	1297	46	mustard	mustard	NN
19775	1297	47	together	together	RB
19775	1297	48	before	before	IN
19775	1297	49	adding	add	VBG
19775	1297	50	the	the	DT
19775	1297	51	other	other	JJ
19775	1297	52	ingredients	ingredient	NNS
19775	1297	53	,	,	,
19775	1297	54	stir	stir	VB
19775	1297	55	well	well	RB
19775	1297	56	and	and	CC
19775	1297	57	serve	serve	VB
19775	1297	58	very	very	RB
19775	1297	59	soon	soon	RB
19775	1297	60	as	as	IN
19775	1297	61	it	-PRON-	PRP
19775	1297	62	spoils	spoil	VBZ
19775	1297	63	by	by	IN
19775	1297	64	standing	stand	VBG
19775	1297	65	.	.	.
19775	1298	1	=	=	NFP
19775	1298	2	Egg	Egg	NNP
19775	1298	3	Sauce.=--Boil	Sauce.=--Boil	NNP
19775	1298	4	the	the	DT
19775	1298	5	eggs	egg	NNS
19775	1298	6	hard	hard	RB
19775	1298	7	,	,	,
19775	1298	8	cut	cut	VB
19775	1298	9	them	-PRON-	PRP
19775	1298	10	into	into	IN
19775	1298	11	small	small	JJ
19775	1298	12	squares	square	NNS
19775	1298	13	,	,	,
19775	1298	14	and	and	CC
19775	1298	15	mix	mix	VB
19775	1298	16	them	-PRON-	PRP
19775	1298	17	with	with	IN
19775	1298	18	good	good	JJ
19775	1298	19	butter	butter	NN
19775	1298	20	sauce	sauce	NN
19775	1298	21	.	.	.
19775	1299	1	Make	make	VB
19775	1299	2	hot	hot	JJ
19775	1299	3	and	and	CC
19775	1299	4	add	add	VB
19775	1299	5	a	a	DT
19775	1299	6	little	little	JJ
19775	1299	7	lemon	lemon	NN
19775	1299	8	juice	juice	NN
19775	1299	9	before	before	IN
19775	1299	10	serving	serve	VBG
19775	1299	11	.	.	.
19775	1300	1	=	=	NFP
19775	1300	2	Hollandaise	Hollandaise	NNP
19775	1300	3	Sauce.=--One	sauce.=--one	NN
19775	1300	4	half	half	PDT
19775	1300	5	a	a	DT
19775	1300	6	teacupful	teacupful	NN
19775	1300	7	of	of	IN
19775	1300	8	butter	butter	NN
19775	1300	9	,	,	,
19775	1300	10	the	the	DT
19775	1300	11	juice	juice	NN
19775	1300	12	of	of	IN
19775	1300	13	half	half	PDT
19775	1300	14	a	a	DT
19775	1300	15	lemon	lemon	NN
19775	1300	16	,	,	,
19775	1300	17	the	the	DT
19775	1300	18	yolks	yolk	NNS
19775	1300	19	of	of	IN
19775	1300	20	two	two	CD
19775	1300	21	eggs	egg	NNS
19775	1300	22	,	,	,
19775	1300	23	a	a	DT
19775	1300	24	speck	speck	NN
19775	1300	25	of	of	IN
19775	1300	26	cayenne	cayenne	NN
19775	1300	27	,	,	,
19775	1300	28	one	one	CD
19775	1300	29	-	-	HYPH
19775	1300	30	half	half	NN
19775	1300	31	cupful	cupful	NN
19775	1300	32	of	of	IN
19775	1300	33	boiling	boil	VBG
19775	1300	34	water	water	NN
19775	1300	35	,	,	,
19775	1300	36	one	one	CD
19775	1300	37	-	-	HYPH
19775	1300	38	half	half	NN
19775	1300	39	teaspoonful	teaspoonful	JJ
19775	1300	40	of	of	IN
19775	1300	41	salt	salt	NN
19775	1300	42	;	;	:
19775	1300	43	beat	beat	VBD
19775	1300	44	the	the	DT
19775	1300	45	butter	butter	NN
19775	1300	46	to	to	IN
19775	1300	47	a	a	DT
19775	1300	48	cream	cream	NN
19775	1300	49	,	,	,
19775	1300	50	add	add	VB
19775	1300	51	the	the	DT
19775	1300	52	yolks	yolk	NNS
19775	1300	53	one	one	CD
19775	1300	54	by	by	IN
19775	1300	55	one	one	CD
19775	1300	56	,	,	,
19775	1300	57	the	the	DT
19775	1300	58	lemon	lemon	NN
19775	1300	59	juice	juice	NN
19775	1300	60	,	,	,
19775	1300	61	pepper	pepper	NN
19775	1300	62	and	and	CC
19775	1300	63	salt	salt	NN
19775	1300	64	;	;	:
19775	1300	65	place	place	VB
19775	1300	66	the	the	DT
19775	1300	67	bowl	bowl	NN
19775	1300	68	in	in	IN
19775	1300	69	which	which	WDT
19775	1300	70	these	these	DT
19775	1300	71	are	be	VBP
19775	1300	72	mixed	mix	VBN
19775	1300	73	in	in	IN
19775	1300	74	a	a	DT
19775	1300	75	saucepan	saucepan	NN
19775	1300	76	of	of	IN
19775	1300	77	boiling	boiling	NN
19775	1300	78	water	water	NN
19775	1300	79	;	;	:
19775	1300	80	beat	beat	VBN
19775	1300	81	with	with	IN
19775	1300	82	an	an	DT
19775	1300	83	egg	egg	NN
19775	1300	84	-	-	HYPH
19775	1300	85	beater	beater	NN
19775	1300	86	until	until	IN
19775	1300	87	the	the	DT
19775	1300	88	sauce	sauce	NN
19775	1300	89	begins	begin	VBZ
19775	1300	90	to	to	TO
19775	1300	91	thicken	thicken	VB
19775	1300	92	,	,	,
19775	1300	93	and	and	CC
19775	1300	94	add	add	VB
19775	1300	95	boiling	boiling	NN
19775	1300	96	water	water	NN
19775	1300	97	,	,	,
19775	1300	98	beating	beat	VBG
19775	1300	99	all	all	PDT
19775	1300	100	the	the	DT
19775	1300	101	time	time	NN
19775	1300	102	;	;	:
19775	1300	103	when	when	WRB
19775	1300	104	like	like	IN
19775	1300	105	a	a	DT
19775	1300	106	soft	soft	JJ
19775	1300	107	custard	custard	NN
19775	1300	108	,	,	,
19775	1300	109	it	-PRON-	PRP
19775	1300	110	is	be	VBZ
19775	1300	111	done	do	VBN
19775	1300	112	;	;	:
19775	1300	113	the	the	DT
19775	1300	114	bowl	bowl	NN
19775	1300	115	,	,	,
19775	1300	116	if	if	IN
19775	1300	117	thin	thin	JJ
19775	1300	118	,	,	,
19775	1300	119	must	must	MD
19775	1300	120	be	be	VB
19775	1300	121	kept	keep	VBN
19775	1300	122	over	over	IN
19775	1300	123	the	the	DT
19775	1300	124	fire	fire	NN
19775	1300	125	not	not	RB
19775	1300	126	more	more	JJR
19775	1300	127	than	than	IN
19775	1300	128	five	five	CD
19775	1300	129	minutes	minute	NNS
19775	1300	130	,	,	,
19775	1300	131	as	as	IN
19775	1300	132	if	if	IN
19775	1300	133	boiled	boil	VBN
19775	1300	134	too	too	RB
19775	1300	135	much	much	JJ
19775	1300	136	it	-PRON-	PRP
19775	1300	137	spoils	spoil	VBZ
19775	1300	138	.	.	.
19775	1301	1	=	=	NFP
19775	1301	2	Horseradish	horseradish	JJ
19775	1301	3	Sauce.=--Two	sauce.=--two	NN
19775	1301	4	teaspoonfuls	teaspoonful	NNS
19775	1301	5	of	of	IN
19775	1301	6	made	make	VBN
19775	1301	7	mustard	mustard	NN
19775	1301	8	,	,	,
19775	1301	9	two	two	CD
19775	1301	10	of	of	IN
19775	1301	11	white	white	JJ
19775	1301	12	sugar	sugar	NN
19775	1301	13	,	,	,
19775	1301	14	one	one	CD
19775	1301	15	-	-	HYPH
19775	1301	16	half	half	NN
19775	1301	17	teaspoonful	teaspoonful	JJ
19775	1301	18	of	of	IN
19775	1301	19	salt	salt	NN
19775	1301	20	and	and	CC
19775	1301	21	a	a	DT
19775	1301	22	gill	gill	NN
19775	1301	23	of	of	IN
19775	1301	24	vinegar	vinegar	NN
19775	1301	25	;	;	:
19775	1301	26	mix	mix	VB
19775	1301	27	and	and	CC
19775	1301	28	pour	pour	VB
19775	1301	29	over	over	IN
19775	1301	30	sufficient	sufficient	JJ
19775	1301	31	grated	grate	VBN
19775	1301	32	horseradish	horseradish	NNP
19775	1301	33	to	to	TO
19775	1301	34	moisten	moisten	VB
19775	1301	35	thoroughly	thoroughly	RB
19775	1301	36	.	.	.
19775	1302	1	=	=	NFP
19775	1302	2	Lyonnaise	Lyonnaise	NNP
19775	1302	3	Sauce.=--Brown	sauce.=--brown	JJ
19775	1302	4	a	a	DT
19775	1302	5	small	small	JJ
19775	1302	6	onion	onion	NN
19775	1302	7	minced	mince	VBN
19775	1302	8	in	in	IN
19775	1302	9	a	a	DT
19775	1302	10	tablespoonful	tablespoonful	NN
19775	1302	11	of	of	IN
19775	1302	12	butter	butter	NN
19775	1302	13	and	and	CC
19775	1302	14	the	the	DT
19775	1302	15	same	same	JJ
19775	1302	16	of	of	IN
19775	1302	17	flour	flour	NN
19775	1302	18	,	,	,
19775	1302	19	add	add	VB
19775	1302	20	a	a	DT
19775	1302	21	half	half	JJ
19775	1302	22	-	-	HYPH
19775	1302	23	cupful	cupful	JJ
19775	1302	24	of	of	IN
19775	1302	25	meat	meat	NN
19775	1302	26	broth	broth	NN
19775	1302	27	,	,	,
19775	1302	28	a	a	DT
19775	1302	29	teaspoonful	teaspoonful	NN
19775	1302	30	of	of	IN
19775	1302	31	parsley	parsley	NN
19775	1302	32	,	,	,
19775	1302	33	salt	salt	NN
19775	1302	34	and	and	CC
19775	1302	35	pepper	pepper	NN
19775	1302	36	and	and	CC
19775	1302	37	cook	cook	NN
19775	1302	38	long	long	RB
19775	1302	39	enough	enough	RB
19775	1302	40	to	to	TO
19775	1302	41	season	season	VB
19775	1302	42	well	well	RB
19775	1302	43	.	.	.
19775	1303	1	=	=	NFP
19775	1303	2	Mint	Mint	NNP
19775	1303	3	Sauce.=--Four	sauce.=--four	NN
19775	1303	4	dessertspoonfuls	dessertspoonful	NNS
19775	1303	5	of	of	IN
19775	1303	6	mint	mint	NN
19775	1303	7	,	,	,
19775	1303	8	two	two	CD
19775	1303	9	of	of	IN
19775	1303	10	sugar	sugar	NN
19775	1303	11	,	,	,
19775	1303	12	one	one	CD
19775	1303	13	gill	gill	NN
19775	1303	14	of	of	IN
19775	1303	15	vinegar	vinegar	NN
19775	1303	16	;	;	:
19775	1303	17	stir	stir	VB
19775	1303	18	all	all	DT
19775	1303	19	together	together	RB
19775	1303	20	;	;	:
19775	1303	21	make	make	VB
19775	1303	22	two	two	CD
19775	1303	23	or	or	CC
19775	1303	24	three	three	CD
19775	1303	25	hours	hour	NNS
19775	1303	26	before	before	IN
19775	1303	27	wanted	want	VBD
19775	1303	28	.	.	.
19775	1304	1	=	=	NFP
19775	1304	2	Mushroom	mushroom	NN
19775	1304	3	Sauce.=--Mix	sauce.=--mix	NN
19775	1304	4	one	one	CD
19775	1304	5	tablespoonful	tablespoonful	JJ
19775	1304	6	each	each	DT
19775	1304	7	of	of	IN
19775	1304	8	flour	flour	NN
19775	1304	9	and	and	CC
19775	1304	10	butter	butter	NN
19775	1304	11	,	,	,
19775	1304	12	melt	melt	NN
19775	1304	13	in	in	IN
19775	1304	14	a	a	DT
19775	1304	15	stewpan	stewpan	NN
19775	1304	16	,	,	,
19775	1304	17	add	add	VB
19775	1304	18	a	a	DT
19775	1304	19	cupful	cupful	NN
19775	1304	20	of	of	IN
19775	1304	21	rich	rich	JJ
19775	1304	22	white	white	JJ
19775	1304	23	stock	stock	NN
19775	1304	24	or	or	CC
19775	1304	25	cream	cream	NN
19775	1304	26	and	and	CC
19775	1304	27	stir	stir	VB
19775	1304	28	until	until	IN
19775	1304	29	it	-PRON-	PRP
19775	1304	30	thickens	thicken	VBZ
19775	1304	31	;	;	:
19775	1304	32	put	put	VBN
19775	1304	33	in	in	RP
19775	1304	34	a	a	DT
19775	1304	35	half	half	JJ
19775	1304	36	-	-	HYPH
19775	1304	37	cupful	cupful	JJ
19775	1304	38	of	of	IN
19775	1304	39	freshly	freshly	RB
19775	1304	40	boiled	boil	VBN
19775	1304	41	or	or	CC
19775	1304	42	of	of	IN
19775	1304	43	canned	can	VBN
19775	1304	44	mushrooms	mushroom	NNS
19775	1304	45	,	,	,
19775	1304	46	let	let	VB
19775	1304	47	all	all	DT
19775	1304	48	come	come	VB
19775	1304	49	to	to	IN
19775	1304	50	a	a	DT
19775	1304	51	boil	boil	NN
19775	1304	52	again	again	RB
19775	1304	53	,	,	,
19775	1304	54	season	season	NN
19775	1304	55	with	with	IN
19775	1304	56	a	a	DT
19775	1304	57	saltspoonful	saltspoonful	NN
19775	1304	58	of	of	IN
19775	1304	59	salt	salt	NN
19775	1304	60	and	and	CC
19775	1304	61	a	a	DT
19775	1304	62	dash	dash	NN
19775	1304	63	of	of	IN
19775	1304	64	cayenne	cayenne	NN
19775	1304	65	pepper	pepper	NN
19775	1304	66	;	;	:
19775	1304	67	serve	serve	VB
19775	1304	68	hot	hot	JJ
19775	1304	69	.	.	.
19775	1305	1	=	=	NFP
19775	1305	2	Mustard	Mustard	NNP
19775	1305	3	Sauce	Sauce	NNP
19775	1305	4	,	,	,
19775	1305	5	French.=--Slice	French.=--Slice	''
19775	1305	6	an	an	DT
19775	1305	7	onion	onion	NN
19775	1305	8	in	in	IN
19775	1305	9	a	a	DT
19775	1305	10	bowl	bowl	NN
19775	1305	11	;	;	:
19775	1305	12	cover	cover	VB
19775	1305	13	with	with	IN
19775	1305	14	good	good	JJ
19775	1305	15	vinegar	vinegar	NN
19775	1305	16	.	.	.
19775	1306	1	After	after	IN
19775	1306	2	two	two	CD
19775	1306	3	days	day	NNS
19775	1306	4	pour	pour	VBP
19775	1306	5	off	off	IN
19775	1306	6	the	the	DT
19775	1306	7	vinegar	vinegar	NN
19775	1306	8	;	;	,
19775	1306	9	add	add	VB
19775	1306	10	to	to	IN
19775	1306	11	it	-PRON-	PRP
19775	1306	12	a	a	DT
19775	1306	13	teaspoonful	teaspoonful	JJ
19775	1306	14	of	of	IN
19775	1306	15	cayenne	cayenne	NN
19775	1306	16	pepper	pepper	NN
19775	1306	17	,	,	,
19775	1306	18	a	a	DT
19775	1306	19	teaspoonful	teaspoonful	NN
19775	1306	20	of	of	IN
19775	1306	21	salt	salt	NN
19775	1306	22	,	,	,
19775	1306	23	a	a	DT
19775	1306	24	tablespoonful	tablespoonful	NN
19775	1306	25	of	of	IN
19775	1306	26	sugar	sugar	NN
19775	1306	27	,	,	,
19775	1306	28	and	and	CC
19775	1306	29	mustard	mustard	VB
19775	1306	30	enough	enough	RB
19775	1306	31	to	to	TO
19775	1306	32	thicken	thicken	VB
19775	1306	33	;	;	:
19775	1306	34	mix	mix	NN
19775	1306	35	,	,	,
19775	1306	36	set	set	VBN
19775	1306	37	upon	upon	IN
19775	1306	38	the	the	DT
19775	1306	39	stove	stove	NN
19775	1306	40	and	and	CC
19775	1306	41	stir	stir	VB
19775	1306	42	until	until	IN
19775	1306	43	it	-PRON-	PRP
19775	1306	44	boils	boil	VBZ
19775	1306	45	.	.	.
19775	1307	1	When	when	WRB
19775	1307	2	cold	cold	JJ
19775	1307	3	it	-PRON-	PRP
19775	1307	4	is	be	VBZ
19775	1307	5	ready	ready	JJ
19775	1307	6	for	for	IN
19775	1307	7	use	use	NN
19775	1307	8	.	.	.
19775	1308	1	=	=	NFP
19775	1308	2	Mustard	Mustard	NNP
19775	1308	3	Sauce	Sauce	NNP
19775	1308	4	,	,	,
19775	1308	5	German.=--Four	German.=--Four	NNP
19775	1308	6	tablespoonfuls	tablespoonful	NNS
19775	1308	7	of	of	IN
19775	1308	8	ground	ground	NN
19775	1308	9	mustard	mustard	NN
19775	1308	10	,	,	,
19775	1308	11	one	one	CD
19775	1308	12	tablespoonful	tablespoonful	NN
19775	1308	13	of	of	IN
19775	1308	14	flour	flour	NN
19775	1308	15	,	,	,
19775	1308	16	two	two	CD
19775	1308	17	teaspoonfuls	teaspoonful	NNS
19775	1308	18	of	of	IN
19775	1308	19	sugar	sugar	NN
19775	1308	20	,	,	,
19775	1308	21	one	one	CD
19775	1308	22	of	of	IN
19775	1308	23	salt	salt	NN
19775	1308	24	,	,	,
19775	1308	25	two	two	CD
19775	1308	26	of	of	IN
19775	1308	27	cinnamon	cinnamon	NN
19775	1308	28	,	,	,
19775	1308	29	one	one	CD
19775	1308	30	of	of	IN
19775	1308	31	cloves	clove	NNS
19775	1308	32	,	,	,
19775	1308	33	one	one	CD
19775	1308	34	of	of	IN
19775	1308	35	cayenne	cayenne	NNP
19775	1308	36	pepper	pepper	NN
19775	1308	37	,	,	,
19775	1308	38	three	three	CD
19775	1308	39	of	of	IN
19775	1308	40	melted	melted	JJ
19775	1308	41	butter	butter	NN
19775	1308	42	;	;	:
19775	1308	43	mix	mix	VB
19775	1308	44	with	with	IN
19775	1308	45	one	one	CD
19775	1308	46	pint	pint	NN
19775	1308	47	of	of	IN
19775	1308	48	boiling	boil	VBG
19775	1308	49	vinegar	vinegar	NN
19775	1308	50	.	.	.
19775	1309	1	=	=	NFP
19775	1309	2	Onion	onion	NN
19775	1309	3	Sauce.=--Mince	sauce.=--mince	NN
19775	1309	4	an	an	DT
19775	1309	5	onion	onion	NN
19775	1309	6	;	;	:
19775	1309	7	fry	fry	VB
19775	1309	8	it	-PRON-	PRP
19775	1309	9	in	in	IN
19775	1309	10	butter	butter	NN
19775	1309	11	in	in	IN
19775	1309	12	a	a	DT
19775	1309	13	stewpan	stewpan	NN
19775	1309	14	.	.	.
19775	1310	1	Pour	pour	VB
19775	1310	2	over	over	IN
19775	1310	3	it	-PRON-	PRP
19775	1310	4	a	a	DT
19775	1310	5	gill	gill	NN
19775	1310	6	of	of	IN
19775	1310	7	vinegar	vinegar	NN
19775	1310	8	;	;	,
19775	1310	9	let	let	VB
19775	1310	10	it	-PRON-	PRP
19775	1310	11	remain	remain	VB
19775	1310	12	on	on	IN
19775	1310	13	the	the	DT
19775	1310	14	stove	stove	NN
19775	1310	15	until	until	IN
19775	1310	16	it	-PRON-	PRP
19775	1310	17	is	be	VBZ
19775	1310	18	simmered	simmer	VBN
19775	1310	19	one	one	CD
19775	1310	20	-	-	HYPH
19775	1310	21	third	third	NN
19775	1310	22	away	away	RB
19775	1310	23	.	.	.
19775	1311	1	Add	add	VB
19775	1311	2	a	a	DT
19775	1311	3	pint	pint	NN
19775	1311	4	of	of	IN
19775	1311	5	gravy	gravy	NN
19775	1311	6	,	,	,
19775	1311	7	a	a	DT
19775	1311	8	bunch	bunch	NN
19775	1311	9	of	of	IN
19775	1311	10	parsley	parsley	NN
19775	1311	11	,	,	,
19775	1311	12	two	two	CD
19775	1311	13	or	or	CC
19775	1311	14	three	three	CD
19775	1311	15	cloves	clove	NNS
19775	1311	16	,	,	,
19775	1311	17	pepper	pepper	NN
19775	1311	18	and	and	CC
19775	1311	19	salt	salt	NN
19775	1311	20	.	.	.
19775	1312	1	Thicken	Thicken	VBN
19775	1312	2	with	with	IN
19775	1312	3	a	a	DT
19775	1312	4	little	little	JJ
19775	1312	5	flour	flour	NN
19775	1312	6	and	and	CC
19775	1312	7	butter	butter	NN
19775	1312	8	,	,	,
19775	1312	9	strain	strain	NN
19775	1312	10	,	,	,
19775	1312	11	and	and	CC
19775	1312	12	remove	remove	VB
19775	1312	13	any	any	DT
19775	1312	14	particles	particle	NNS
19775	1312	15	of	of	IN
19775	1312	16	fat	fat	NN
19775	1312	17	.	.	.
19775	1313	1	=	=	NFP
19775	1313	2	Parsley	Parsley	NNP
19775	1313	3	Sauce.=--Parsley	Sauce.=--Parsley	NNP
19775	1313	4	sauce	sauce	NN
19775	1313	5	is	be	VBZ
19775	1313	6	the	the	DT
19775	1313	7	usual	usual	JJ
19775	1313	8	"	"	``
19775	1313	9	cream	cream	NN
19775	1313	10	sauce	sauce	NN
19775	1313	11	,	,	,
19775	1313	12	"	"	''
19775	1313	13	to	to	TO
19775	1313	14	which	which	WDT
19775	1313	15	is	be	VBZ
19775	1313	16	added	add	VBN
19775	1313	17	a	a	DT
19775	1313	18	tablespoonful	tablespoonful	NN
19775	1313	19	of	of	IN
19775	1313	20	minced	mince	VBN
19775	1313	21	parsley	parsley	NNP
19775	1313	22	and	and	CC
19775	1313	23	one	one	CD
19775	1313	24	hard	hard	JJ
19775	1313	25	boiled	boil	VBN
19775	1313	26	egg	egg	NN
19775	1313	27	finely	finely	RB
19775	1313	28	chopped	chop	VBN
19775	1313	29	.	.	.
19775	1314	1	=	=	NFP
19775	1314	2	Tartare	tartare	NN
19775	1314	3	Sauce.=--Tartare	sauce.=--tartare	FW
19775	1314	4	sauce	sauce	NN
19775	1314	5	is	be	VBZ
19775	1314	6	a	a	DT
19775	1314	7	French	french	JJ
19775	1314	8	salad	salad	NN
19775	1314	9	dressing	dress	VBG
19775	1314	10	to	to	TO
19775	1314	11	which	which	WDT
19775	1314	12	is	be	VBZ
19775	1314	13	added	add	VBN
19775	1314	14	a	a	DT
19775	1314	15	tablespoonful	tablespoonful	JJ
19775	1314	16	each	each	DT
19775	1314	17	of	of	IN
19775	1314	18	chopped	chop	VBN
19775	1314	19	olives	olive	NNS
19775	1314	20	,	,	,
19775	1314	21	parsley	parsley	NN
19775	1314	22	,	,	,
19775	1314	23	and	and	CC
19775	1314	24	capers	caper	NNS
19775	1314	25	or	or	CC
19775	1314	26	nasturtiums	nasturtium	NNS
19775	1314	27	;	;	:
19775	1314	28	instead	instead	RB
19775	1314	29	of	of	IN
19775	1314	30	capers	caper	NNS
19775	1314	31	or	or	CC
19775	1314	32	nasturtiums	nasturtium	NNS
19775	1314	33	chopped	chop	VBD
19775	1314	34	cucumbers	cucumber	NNS
19775	1314	35	or	or	CC
19775	1314	36	gherkins	gherkin	NNS
19775	1314	37	can	can	MD
19775	1314	38	be	be	VB
19775	1314	39	used	use	VBN
19775	1314	40	.	.	.
19775	1315	1	Set	Set	VBN
19775	1315	2	on	on	IN
19775	1315	3	ice	ice	NN
19775	1315	4	until	until	IN
19775	1315	5	used	use	VBN
19775	1315	6	.	.	.
19775	1316	1	=	=	NFP
19775	1316	2	Tomato	Tomato	NNP
19775	1316	3	Sauce.=--Boil	sauce.=--boil	NN
19775	1316	4	together	together	RB
19775	1316	5	for	for	IN
19775	1316	6	one	one	CD
19775	1316	7	hour	hour	NN
19775	1316	8	,	,	,
19775	1316	9	a	a	DT
19775	1316	10	pint	pint	NN
19775	1316	11	of	of	IN
19775	1316	12	tomatoes	tomato	NNS
19775	1316	13	,	,	,
19775	1316	14	one	one	CD
19775	1316	15	gill	gill	NN
19775	1316	16	of	of	IN
19775	1316	17	broth	broth	NN
19775	1316	18	of	of	IN
19775	1316	19	any	any	DT
19775	1316	20	kind	kind	NN
19775	1316	21	,	,	,
19775	1316	22	one	one	CD
19775	1316	23	sprig	sprig	NN
19775	1316	24	of	of	IN
19775	1316	25	thyme	thyme	NNS
19775	1316	26	,	,	,
19775	1316	27	three	three	CD
19775	1316	28	whole	whole	JJ
19775	1316	29	cloves	clove	NNS
19775	1316	30	,	,	,
19775	1316	31	three	three	CD
19775	1316	32	pepper	pepper	NN
19775	1316	33	corns	corn	NNS
19775	1316	34	,	,	,
19775	1316	35	and	and	CC
19775	1316	36	half	half	PDT
19775	1316	37	an	an	DT
19775	1316	38	ounce	ounce	NN
19775	1316	39	of	of	IN
19775	1316	40	sliced	sliced	JJ
19775	1316	41	onions	onion	NNS
19775	1316	42	;	;	:
19775	1316	43	rub	rub	VB
19775	1316	44	through	through	RP
19775	1316	45	a	a	DT
19775	1316	46	sieve	sieve	NN
19775	1316	47	with	with	IN
19775	1316	48	a	a	DT
19775	1316	49	wooden	wooden	JJ
19775	1316	50	spoon	spoon	NN
19775	1316	51	,	,	,
19775	1316	52	and	and	CC
19775	1316	53	set	set	VBD
19775	1316	54	the	the	DT
19775	1316	55	sauce	sauce	NN
19775	1316	56	to	to	TO
19775	1316	57	keep	keep	VB
19775	1316	58	hot	hot	JJ
19775	1316	59	;	;	:
19775	1316	60	mix	mix	VB
19775	1316	61	together	together	RB
19775	1316	62	over	over	IN
19775	1316	63	the	the	DT
19775	1316	64	fire	fire	NN
19775	1316	65	one	one	CD
19775	1316	66	ounce	ounce	NN
19775	1316	67	of	of	IN
19775	1316	68	butter	butter	NN
19775	1316	69	and	and	CC
19775	1316	70	half	half	PDT
19775	1316	71	an	an	DT
19775	1316	72	ounce	ounce	NN
19775	1316	73	of	of	IN
19775	1316	74	flour	flour	NN
19775	1316	75	,	,	,
19775	1316	76	and	and	CC
19775	1316	77	when	when	WRB
19775	1316	78	smooth	smooth	RB
19775	1316	79	add	add	VB
19775	1316	80	to	to	IN
19775	1316	81	the	the	DT
19775	1316	82	tomato	tomato	NNP
19775	1316	83	sauce	sauce	NN
19775	1316	84	.	.	.
19775	1317	1	=	=	NFP
19775	1317	2	Vinaigrette	Vinaigrette	NNP
19775	1317	3	Sauce.=--A	Sauce.=--A	VBZ
19775	1317	4	vinaigrette	vinaigrette	NN
19775	1317	5	sauce	sauce	NN
19775	1317	6	is	be	VBZ
19775	1317	7	a	a	DT
19775	1317	8	brown	brown	JJ
19775	1317	9	sauce	sauce	NN
19775	1317	10	flavored	flavor	VBN
19775	1317	11	with	with	IN
19775	1317	12	vinegar	vinegar	NN
19775	1317	13	just	just	RB
19775	1317	14	before	before	IN
19775	1317	15	serving	serve	VBG
19775	1317	16	;	;	:
19775	1317	17	it	-PRON-	PRP
19775	1317	18	must	must	MD
19775	1317	19	be	be	VB
19775	1317	20	cider	cider	NN
19775	1317	21	vinegar	vinegar	NN
19775	1317	22	,	,	,
19775	1317	23	or	or	CC
19775	1317	24	one	one	CD
19775	1317	25	of	of	IN
19775	1317	26	the	the	DT
19775	1317	27	fancy	fancy	JJ
19775	1317	28	vinegars	vinegar	NNS
19775	1317	29	,	,	,
19775	1317	30	as	as	IN
19775	1317	31	tarragon	tarragon	NNP
19775	1317	32	,	,	,
19775	1317	33	parsley	parsley	NNP
19775	1317	34	,	,	,
19775	1317	35	martynia	martynia	NNP
19775	1317	36	and	and	CC
19775	1317	37	the	the	DT
19775	1317	38	like	like	JJ
19775	1317	39	;	;	:
19775	1317	40	or	or	CC
19775	1317	41	,	,	,
19775	1317	42	rub	rub	VB
19775	1317	43	a	a	DT
19775	1317	44	teaspoonful	teaspoonful	NN
19775	1317	45	of	of	IN
19775	1317	46	mustard	mustard	NN
19775	1317	47	into	into	IN
19775	1317	48	a	a	DT
19775	1317	49	tablespoonful	tablespoonful	JJ
19775	1317	50	of	of	IN
19775	1317	51	olive	olive	NN
19775	1317	52	oil	oil	NN
19775	1317	53	,	,	,
19775	1317	54	to	to	TO
19775	1317	55	which	which	WDT
19775	1317	56	add	add	VB
19775	1317	57	a	a	DT
19775	1317	58	teaspoonful	teaspoonful	NN
19775	1317	59	of	of	IN
19775	1317	60	salt	salt	NN
19775	1317	61	and	and	CC
19775	1317	62	one	one	CD
19775	1317	63	-	-	HYPH
19775	1317	64	half	half	NN
19775	1317	65	teaspoonful	teaspoonful	JJ
19775	1317	66	of	of	IN
19775	1317	67	pepper	pepper	NN
19775	1317	68	.	.	.
19775	1318	1	Lastly	lastly	RB
19775	1318	2	add	add	VB
19775	1318	3	very	very	RB
19775	1318	4	slowly	slowly	RB
19775	1318	5	a	a	DT
19775	1318	6	half	half	JJ
19775	1318	7	-	-	HYPH
19775	1318	8	cup	cup	NN
19775	1318	9	of	of	IN
19775	1318	10	vinegar	vinegar	NN
19775	1318	11	stirring	stir	VBG
19775	1318	12	vigorously	vigorously	RB
19775	1318	13	.	.	.
19775	1319	1	=	=	NFP
19775	1319	2	White	White	NNP
19775	1319	3	Sauce.=--Put	sauce.=--put	NN
19775	1319	4	one	one	CD
19775	1319	5	tablespoon	tablespoon	NN
19775	1319	6	each	each	DT
19775	1319	7	of	of	IN
19775	1319	8	flour	flour	NN
19775	1319	9	and	and	CC
19775	1319	10	butter	butter	NN
19775	1319	11	in	in	IN
19775	1319	12	a	a	DT
19775	1319	13	saucepan	saucepan	NN
19775	1319	14	and	and	CC
19775	1319	15	stir	stir	VB
19775	1319	16	together	together	RB
19775	1319	17	until	until	IN
19775	1319	18	they	-PRON-	PRP
19775	1319	19	bubble	bubble	VBP
19775	1319	20	;	;	:
19775	1319	21	then	then	RB
19775	1319	22	gradually	gradually	RB
19775	1319	23	stir	stir	VBP
19775	1319	24	in	in	IN
19775	1319	25	a	a	DT
19775	1319	26	pint	pint	NN
19775	1319	27	of	of	IN
19775	1319	28	boiling	boil	VBG
19775	1319	29	water	water	NN
19775	1319	30	or	or	CC
19775	1319	31	white	white	JJ
19775	1319	32	stock	stock	NN
19775	1319	33	;	;	:
19775	1319	34	season	season	NN
19775	1319	35	with	with	IN
19775	1319	36	salt	salt	NN
19775	1319	37	and	and	CC
19775	1319	38	pepper	pepper	NN
19775	1319	39	and	and	CC
19775	1319	40	let	let	VB
19775	1319	41	boil	boil	VB
19775	1319	42	a	a	DT
19775	1319	43	moment	moment	NN
19775	1319	44	longer	long	RBR
19775	1319	45	.	.	.
19775	1320	1	To	to	TO
19775	1320	2	vary	vary	VB
19775	1320	3	it	-PRON-	PRP
19775	1320	4	,	,	,
19775	1320	5	the	the	DT
19775	1320	6	beaten	beat	VBN
19775	1320	7	whites	white	NNS
19775	1320	8	of	of	IN
19775	1320	9	two	two	CD
19775	1320	10	eggs	egg	NNS
19775	1320	11	may	may	MD
19775	1320	12	be	be	VB
19775	1320	13	stirred	stir	VBN
19775	1320	14	in	in	IN
19775	1320	15	just	just	RB
19775	1320	16	before	before	IN
19775	1320	17	serving	serve	VBG
19775	1320	18	.	.	.
19775	1321	1	SCORZONERA	SCORZONERA	NNP
19775	1321	2	.	.	.
19775	1322	1	The	the	DT
19775	1322	2	roots	root	NNS
19775	1322	3	are	be	VBP
19775	1322	4	eaten	eat	VBN
19775	1322	5	boiled	boil	VBN
19775	1322	6	like	like	IN
19775	1322	7	those	those	DT
19775	1322	8	of	of	IN
19775	1322	9	salsify	salsify	NN
19775	1322	10	--	--	:
19775	1322	11	or	or	CC
19775	1322	12	like	like	IN
19775	1322	13	the	the	DT
19775	1322	14	Jerusalem	Jerusalem	NNP
19775	1322	15	artichoke	artichoke	NN
19775	1322	16	.	.	.
19775	1323	1	The	the	DT
19775	1323	2	recipes	recipe	NNS
19775	1323	3	of	of	IN
19775	1323	4	either	either	RB
19775	1323	5	are	be	VBP
19775	1323	6	applicable	applicable	JJ
19775	1323	7	to	to	IN
19775	1323	8	scorzonera	scorzonera	NNP
19775	1323	9	.	.	.
19775	1324	1	The	the	DT
19775	1324	2	leaves	leave	NNS
19775	1324	3	of	of	IN
19775	1324	4	scorzonera	scorzonera	NN
19775	1324	5	are	be	VBP
19775	1324	6	used	use	VBN
19775	1324	7	in	in	IN
19775	1324	8	salad	salad	NN
19775	1324	9	with	with	IN
19775	1324	10	a	a	DT
19775	1324	11	plain	plain	JJ
19775	1324	12	or	or	CC
19775	1324	13	French	french	JJ
19775	1324	14	dressing	dressing	NN
19775	1324	15	.	.	.
19775	1325	1	SHALLOTS	SHALLOTS	NNP
19775	1325	2	.	.	.
19775	1326	1	The	the	DT
19775	1326	2	bulbs	bulb	NNS
19775	1326	3	are	be	VBP
19775	1326	4	more	more	RBR
19775	1326	5	delicate	delicate	JJ
19775	1326	6	than	than	IN
19775	1326	7	onions	onion	NNS
19775	1326	8	,	,	,
19775	1326	9	and	and	CC
19775	1326	10	are	be	VBP
19775	1326	11	used	use	VBN
19775	1326	12	to	to	TO
19775	1326	13	flavor	flavor	VB
19775	1326	14	soups	soup	NNS
19775	1326	15	,	,	,
19775	1326	16	salads	salad	NNS
19775	1326	17	,	,	,
19775	1326	18	dressings	dressing	NNS
19775	1326	19	and	and	CC
19775	1326	20	sauces	sauce	NNS
19775	1326	21	.	.	.
19775	1327	1	The	the	DT
19775	1327	2	leaves	leave	NNS
19775	1327	3	when	when	WRB
19775	1327	4	young	young	JJ
19775	1327	5	help	help	NN
19775	1327	6	in	in	IN
19775	1327	7	forming	form	VBG
19775	1327	8	salads	salad	NNS
19775	1327	9	.	.	.
19775	1328	1	SORREL	SORREL	NNP
19775	1328	2	AND	and	CC
19775	1328	3	SWISS	SWISS	NNP
19775	1328	4	CHARD	CHARD	NNP
19775	1328	5	.	.	.
19775	1329	1	Sorrel	Sorrel	NNP
19775	1329	2	and	and	CC
19775	1329	3	Swiss	swiss	JJ
19775	1329	4	chard	chard	NN
19775	1329	5	are	be	VBP
19775	1329	6	often	often	RB
19775	1329	7	used	use	VBN
19775	1329	8	together	together	RB
19775	1329	9	as	as	IN
19775	1329	10	the	the	DT
19775	1329	11	chard	chard	NN
19775	1329	12	modifies	modify	VBZ
19775	1329	13	the	the	DT
19775	1329	14	acidity	acidity	NN
19775	1329	15	of	of	IN
19775	1329	16	the	the	DT
19775	1329	17	sorrel	sorrel	NN
19775	1329	18	.	.	.
19775	1330	1	They	-PRON-	PRP
19775	1330	2	make	make	VBP
19775	1330	3	acceptable	acceptable	JJ
19775	1330	4	greens	green	NNS
19775	1330	5	when	when	WRB
19775	1330	6	used	use	VBN
19775	1330	7	together	together	RB
19775	1330	8	and	and	CC
19775	1330	9	are	be	VBP
19775	1330	10	treated	treat	VBN
19775	1330	11	like	like	IN
19775	1330	12	spinach	spinach	NN
19775	1330	13	.	.	.
19775	1331	1	SORREL	SORREL	NNP
19775	1331	2	SOUP	SOUP	NNP
19775	1331	3	.	.	.
19775	1332	1	Pick	pick	VB
19775	1332	2	off	off	RP
19775	1332	3	the	the	DT
19775	1332	4	stems	stem	NNS
19775	1332	5	and	and	CC
19775	1332	6	wash	wash	VB
19775	1332	7	the	the	DT
19775	1332	8	leaves	leave	NNS
19775	1332	9	of	of	IN
19775	1332	10	a	a	DT
19775	1332	11	quart	quart	NN
19775	1332	12	of	of	IN
19775	1332	13	sorrel	sorrel	NN
19775	1332	14	,	,	,
19775	1332	15	boil	boil	NN
19775	1332	16	in	in	IN
19775	1332	17	salted	salt	VBN
19775	1332	18	water	water	NN
19775	1332	19	,	,	,
19775	1332	20	drain	drain	NN
19775	1332	21	and	and	CC
19775	1332	22	chop	chop	NN
19775	1332	23	fine	fine	RB
19775	1332	24	,	,	,
19775	1332	25	mix	mix	VB
19775	1332	26	butter	butter	NN
19775	1332	27	and	and	CC
19775	1332	28	flour	flour	NN
19775	1332	29	in	in	IN
19775	1332	30	a	a	DT
19775	1332	31	saucepan	saucepan	NN
19775	1332	32	and	and	CC
19775	1332	33	when	when	WRB
19775	1332	34	the	the	DT
19775	1332	35	butter	butter	NN
19775	1332	36	is	be	VBZ
19775	1332	37	melted	melt	VBN
19775	1332	38	turn	turn	NN
19775	1332	39	in	in	IN
19775	1332	40	the	the	DT
19775	1332	41	sorrel	sorrel	NN
19775	1332	42	and	and	CC
19775	1332	43	let	let	VB
19775	1332	44	cook	cook	NN
19775	1332	45	for	for	IN
19775	1332	46	a	a	DT
19775	1332	47	couple	couple	NN
19775	1332	48	of	of	IN
19775	1332	49	minutes	minute	NNS
19775	1332	50	.	.	.
19775	1333	1	Add	add	VB
19775	1333	2	three	three	CD
19775	1333	3	pints	pint	NNS
19775	1333	4	of	of	IN
19775	1333	5	beef	beef	NN
19775	1333	6	or	or	CC
19775	1333	7	veal	veal	NN
19775	1333	8	stock	stock	NN
19775	1333	9	well	well	RB
19775	1333	10	seasoned	seasoned	JJ
19775	1333	11	and	and	CC
19775	1333	12	stir	stir	VB
19775	1333	13	until	until	IN
19775	1333	14	it	-PRON-	PRP
19775	1333	15	boils	boil	VBZ
19775	1333	16	.	.	.
19775	1334	1	Just	just	RB
19775	1334	2	before	before	IN
19775	1334	3	serving	serve	VBG
19775	1334	4	beat	beat	VBD
19775	1334	5	up	up	RP
19775	1334	6	two	two	CD
19775	1334	7	eggs	egg	NNS
19775	1334	8	and	and	CC
19775	1334	9	turn	turn	VB
19775	1334	10	over	over	RP
19775	1334	11	them	-PRON-	PRP
19775	1334	12	the	the	DT
19775	1334	13	boiling	boiling	NN
19775	1334	14	soup	soup	NN
19775	1334	15	,	,	,
19775	1334	16	which	which	WDT
19775	1334	17	will	will	MD
19775	1334	18	cook	cook	VB
19775	1334	19	them	-PRON-	PRP
19775	1334	20	sufficiently	sufficiently	RB
19775	1334	21	.	.	.
19775	1335	1	A	a	DT
19775	1335	2	sliced	sliced	JJ
19775	1335	3	onion	onion	NN
19775	1335	4	,	,	,
19775	1335	5	or	or	CC
19775	1335	6	a	a	DT
19775	1335	7	few	few	JJ
19775	1335	8	blades	blade	NNS
19775	1335	9	of	of	IN
19775	1335	10	chives	chive	NNS
19775	1335	11	boiled	boil	VBN
19775	1335	12	with	with	IN
19775	1335	13	the	the	DT
19775	1335	14	sorrel	sorrel	NN
19775	1335	15	is	be	VBZ
19775	1335	16	a	a	DT
19775	1335	17	welcome	welcome	JJ
19775	1335	18	flavor	flavor	NN
19775	1335	19	occasionally	occasionally	RB
19775	1335	20	,	,	,
19775	1335	21	also	also	RB
19775	1335	22	the	the	DT
19775	1335	23	stock	stock	NN
19775	1335	24	may	may	MD
19775	1335	25	be	be	VB
19775	1335	26	half	half	JJ
19775	1335	27	meat	meat	NN
19775	1335	28	stock	stock	NN
19775	1335	29	and	and	CC
19775	1335	30	half	half	NN
19775	1335	31	cream	cream	NN
19775	1335	32	or	or	CC
19775	1335	33	milk	milk	NN
19775	1335	34	.	.	.
19775	1336	1	SORREL	SORREL	NNP
19775	1336	2	AND	and	CC
19775	1336	3	SPINACH	SPINACH	NNP
19775	1336	4	SOUP	SOUP	NNP
19775	1336	5	.	.	.
19775	1337	1	To	to	IN
19775	1337	2	one	one	CD
19775	1337	3	quart	quart	NN
19775	1337	4	of	of	IN
19775	1337	5	sorrel	sorrel	NN
19775	1337	6	add	add	VBP
19775	1337	7	a	a	DT
19775	1337	8	handful	handful	NN
19775	1337	9	of	of	IN
19775	1337	10	spinach	spinach	NN
19775	1337	11	and	and	CC
19775	1337	12	a	a	DT
19775	1337	13	few	few	JJ
19775	1337	14	lettuce	lettuce	NN
19775	1337	15	leaves	leave	NNS
19775	1337	16	.	.	.
19775	1338	1	Put	put	VB
19775	1338	2	them	-PRON-	PRP
19775	1338	3	in	in	IN
19775	1338	4	a	a	DT
19775	1338	5	frying	frying	JJ
19775	1338	6	pan	pan	NN
19775	1338	7	with	with	IN
19775	1338	8	a	a	DT
19775	1338	9	large	large	JJ
19775	1338	10	piece	piece	NN
19775	1338	11	of	of	IN
19775	1338	12	butter	butter	NN
19775	1338	13	and	and	CC
19775	1338	14	cook	cook	NN
19775	1338	15	until	until	IN
19775	1338	16	done	do	VBN
19775	1338	17	.	.	.
19775	1339	1	Add	add	VB
19775	1339	2	two	two	CD
19775	1339	3	quarts	quart	NNS
19775	1339	4	of	of	IN
19775	1339	5	boiling	boiling	NN
19775	1339	6	water	water	NN
19775	1339	7	,	,	,
19775	1339	8	season	season	NN
19775	1339	9	with	with	IN
19775	1339	10	salt	salt	NN
19775	1339	11	and	and	CC
19775	1339	12	pepper	pepper	NN
19775	1339	13	and	and	CC
19775	1339	14	just	just	RB
19775	1339	15	before	before	IN
19775	1339	16	serving	serve	VBG
19775	1339	17	add	add	VB
19775	1339	18	two	two	CD
19775	1339	19	eggs	egg	NNS
19775	1339	20	well	well	RB
19775	1339	21	beaten	beat	VBN
19775	1339	22	into	into	IN
19775	1339	23	a	a	DT
19775	1339	24	gill	gill	NN
19775	1339	25	of	of	IN
19775	1339	26	cream	cream	NN
19775	1339	27	.	.	.
19775	1340	1	This	this	DT
19775	1340	2	is	be	VBZ
19775	1340	3	an	an	DT
19775	1340	4	excellent	excellent	JJ
19775	1340	5	soup	soup	NN
19775	1340	6	for	for	IN
19775	1340	7	an	an	DT
19775	1340	8	invalid	invalid	NN
19775	1340	9	.	.	.
19775	1341	1	BAKED	BAKED	NNP
19775	1341	2	SPINACH	SPINACH	NNP
19775	1341	3	.	.	.
19775	1342	1	[	[	-LRB-
19775	1342	2	Illustration	illustration	NN
19775	1342	3	]	]	-RRB-
19775	1342	4	Use	use	VB
19775	1342	5	one	one	CD
19775	1342	6	-	-	HYPH
19775	1342	7	half	half	NN
19775	1342	8	peck	peck	NN
19775	1342	9	of	of	IN
19775	1342	10	spinach	spinach	NN
19775	1342	11	.	.	.
19775	1343	1	Pick	pick	VB
19775	1343	2	over	over	IN
19775	1343	3	the	the	DT
19775	1343	4	leaves	leave	NNS
19775	1343	5	carefully	carefully	RB
19775	1343	6	,	,	,
19775	1343	7	remove	remove	VB
19775	1343	8	all	all	DT
19775	1343	9	wilted	wilt	VBN
19775	1343	10	ones	one	NNS
19775	1343	11	and	and	CC
19775	1343	12	roots	root	NNS
19775	1343	13	,	,	,
19775	1343	14	wash	wash	VBP
19775	1343	15	thoroughly	thoroughly	RB
19775	1343	16	and	and	CC
19775	1343	17	put	put	VBN
19775	1343	18	in	in	RP
19775	1343	19	boiling	boil	VBG
19775	1343	20	water	water	NN
19775	1343	21	to	to	TO
19775	1343	22	which	which	WDT
19775	1343	23	a	a	DT
19775	1343	24	pinch	pinch	NN
19775	1343	25	of	of	IN
19775	1343	26	soda	soda	NN
19775	1343	27	has	have	VBZ
19775	1343	28	been	be	VBN
19775	1343	29	added	add	VBN
19775	1343	30	to	to	TO
19775	1343	31	keep	keep	VB
19775	1343	32	the	the	DT
19775	1343	33	color	color	NN
19775	1343	34	.	.	.
19775	1344	1	When	when	WRB
19775	1344	2	very	very	RB
19775	1344	3	tender	tender	JJ
19775	1344	4	,	,	,
19775	1344	5	drain	drain	VBP
19775	1344	6	,	,	,
19775	1344	7	chop	chop	VBP
19775	1344	8	fine	fine	NN
19775	1344	9	,	,	,
19775	1344	10	and	and	CC
19775	1344	11	put	put	VBD
19775	1344	12	into	into	IN
19775	1344	13	a	a	DT
19775	1344	14	baking	baking	NN
19775	1344	15	dish	dish	NN
19775	1344	16	.	.	.
19775	1345	1	Put	put	VB
19775	1345	2	into	into	IN
19775	1345	3	a	a	DT
19775	1345	4	saucepan	saucepan	NN
19775	1345	5	with	with	IN
19775	1345	6	a	a	DT
19775	1345	7	cup	cup	NN
19775	1345	8	of	of	IN
19775	1345	9	milk	milk	NN
19775	1345	10	,	,	,
19775	1345	11	a	a	DT
19775	1345	12	tablespoonful	tablespoonful	NN
19775	1345	13	of	of	IN
19775	1345	14	butter	butter	NN
19775	1345	15	,	,	,
19775	1345	16	one	one	CD
19775	1345	17	small	small	JJ
19775	1345	18	teaspoonful	teaspoonful	NN
19775	1345	19	of	of	IN
19775	1345	20	salt	salt	NN
19775	1345	21	,	,	,
19775	1345	22	a	a	DT
19775	1345	23	dash	dash	NN
19775	1345	24	of	of	IN
19775	1345	25	cayenne	cayenne	NN
19775	1345	26	pepper	pepper	NN
19775	1345	27	and	and	CC
19775	1345	28	a	a	DT
19775	1345	29	very	very	RB
19775	1345	30	little	little	JJ
19775	1345	31	grated	grated	JJ
19775	1345	32	nutmeg	nutmeg	NNS
19775	1345	33	.	.	.
19775	1346	1	Let	let	VB
19775	1346	2	this	this	DT
19775	1346	3	come	come	VB
19775	1346	4	to	to	IN
19775	1346	5	a	a	DT
19775	1346	6	boil	boil	NN
19775	1346	7	,	,	,
19775	1346	8	stir	stir	VB
19775	1346	9	into	into	IN
19775	1346	10	the	the	DT
19775	1346	11	spinach	spinach	NN
19775	1346	12	,	,	,
19775	1346	13	add	add	VB
19775	1346	14	two	two	CD
19775	1346	15	well	well	RB
19775	1346	16	beaten	beat	VBN
19775	1346	17	eggs	egg	NNS
19775	1346	18	and	and	CC
19775	1346	19	bake	bake	VB
19775	1346	20	ten	ten	CD
19775	1346	21	minutes	minute	NNS
19775	1346	22	in	in	IN
19775	1346	23	a	a	DT
19775	1346	24	hot	hot	JJ
19775	1346	25	oven	oven	NN
19775	1346	26	.	.	.
19775	1347	1	BOILED	BOILED	NNP
19775	1347	2	SPINACH	SPINACH	NNP
19775	1347	3	,	,	,
19775	1347	4	FRENCH	FRENCH	NNP
19775	1347	5	.	.	.
19775	1348	1	Prepare	prepare	VB
19775	1348	2	as	as	IN
19775	1348	3	above	above	RB
19775	1348	4	,	,	,
19775	1348	5	after	after	IN
19775	1348	6	it	-PRON-	PRP
19775	1348	7	is	be	VBZ
19775	1348	8	thoroughly	thoroughly	RB
19775	1348	9	tender	tender	JJ
19775	1348	10	,	,	,
19775	1348	11	throw	throw	VB
19775	1348	12	into	into	IN
19775	1348	13	a	a	DT
19775	1348	14	colander	colander	NN
19775	1348	15	and	and	CC
19775	1348	16	drench	drench	NN
19775	1348	17	with	with	IN
19775	1348	18	cold	cold	JJ
19775	1348	19	water	water	NN
19775	1348	20	.	.	.
19775	1349	1	This	this	DT
19775	1349	2	gives	give	VBZ
19775	1349	3	a	a	DT
19775	1349	4	firmness	firmness	NN
19775	1349	5	and	and	CC
19775	1349	6	delicacy	delicacy	NN
19775	1349	7	attained	attain	VBN
19775	1349	8	in	in	IN
19775	1349	9	no	no	DT
19775	1349	10	other	other	JJ
19775	1349	11	way	way	NN
19775	1349	12	.	.	.
19775	1350	1	Shake	shake	VB
19775	1350	2	it	-PRON-	PRP
19775	1350	3	free	free	JJ
19775	1350	4	from	from	IN
19775	1350	5	water	water	NN
19775	1350	6	,	,	,
19775	1350	7	chop	chop	NN
19775	1350	8	fine	fine	RB
19775	1350	9	,	,	,
19775	1350	10	put	put	VBN
19775	1350	11	into	into	IN
19775	1350	12	a	a	DT
19775	1350	13	saucepan	saucepan	NN
19775	1350	14	,	,	,
19775	1350	15	stir	stir	VB
19775	1350	16	with	with	IN
19775	1350	17	a	a	DT
19775	1350	18	tablespoonful	tablespoonful	NN
19775	1350	19	of	of	IN
19775	1350	20	butter	butter	NN
19775	1350	21	,	,	,
19775	1350	22	salt	salt	NN
19775	1350	23	and	and	CC
19775	1350	24	pepper	pepper	NN
19775	1350	25	to	to	TO
19775	1350	26	taste	taste	NN
19775	1350	27	and	and	CC
19775	1350	28	two	two	CD
19775	1350	29	tablespoonfuls	tablespoonful	NNS
19775	1350	30	of	of	IN
19775	1350	31	cream	cream	NN
19775	1350	32	until	until	IN
19775	1350	33	hot	hot	JJ
19775	1350	34	,	,	,
19775	1350	35	when	when	WRB
19775	1350	36	it	-PRON-	PRP
19775	1350	37	is	be	VBZ
19775	1350	38	ready	ready	JJ
19775	1350	39	to	to	TO
19775	1350	40	be	be	VB
19775	1350	41	heaped	heap	VBN
19775	1350	42	in	in	IN
19775	1350	43	the	the	DT
19775	1350	44	dish	dish	NN
19775	1350	45	with	with	IN
19775	1350	46	poached	poach	VBN
19775	1350	47	or	or	CC
19775	1350	48	boiled	boil	VBN
19775	1350	49	eggs	egg	NNS
19775	1350	50	or	or	CC
19775	1350	51	quirled	quirle	VBN
19775	1350	52	yolks	yolk	NNS
19775	1350	53	on	on	IN
19775	1350	54	top	top	NN
19775	1350	55	.	.	.
19775	1351	1	To	to	TO
19775	1351	2	quirl	quirl	VB
19775	1351	3	the	the	DT
19775	1351	4	yolks	yolk	NNS
19775	1351	5	run	run	VBP
19775	1351	6	them	-PRON-	PRP
19775	1351	7	through	through	IN
19775	1351	8	the	the	DT
19775	1351	9	sieve	sieve	NN
19775	1351	10	of	of	IN
19775	1351	11	a	a	DT
19775	1351	12	patent	patent	NN
19775	1351	13	potato	potato	NN
19775	1351	14	masher	masher	NN
19775	1351	15	.	.	.
19775	1352	1	"	"	``
19775	1352	2	VICTORY	VICTORY	NNP
19775	1352	3	"	"	''
19775	1352	4	SPINACH	SPINACH	NNP
19775	1352	5	Carefully	carefully	RB
19775	1352	6	wash	wash	VBP
19775	1352	7	the	the	DT
19775	1352	8	spinach	spinach	NN
19775	1352	9	,	,	,
19775	1352	10	scald	scald	VB
19775	1352	11	it	-PRON-	PRP
19775	1352	12	in	in	IN
19775	1352	13	boiling	boil	VBG
19775	1352	14	salted	salt	VBN
19775	1352	15	water	water	NN
19775	1352	16	,	,	,
19775	1352	17	then	then	RB
19775	1352	18	pour	pour	VB
19775	1352	19	cold	cold	JJ
19775	1352	20	water	water	NN
19775	1352	21	over	over	IN
19775	1352	22	it	-PRON-	PRP
19775	1352	23	,	,	,
19775	1352	24	drain	drain	VB
19775	1352	25	and	and	CC
19775	1352	26	chop	chop	NN
19775	1352	27	fine	fine	NN
19775	1352	28	.	.	.
19775	1353	1	Stew	stew	VB
19775	1353	2	an	an	DT
19775	1353	3	onion	onion	NN
19775	1353	4	in	in	IN
19775	1353	5	butter	butter	NN
19775	1353	6	until	until	IN
19775	1353	7	it	-PRON-	PRP
19775	1353	8	is	be	VBZ
19775	1353	9	soft	soft	JJ
19775	1353	10	,	,	,
19775	1353	11	add	add	VB
19775	1353	12	the	the	DT
19775	1353	13	spinach	spinach	NN
19775	1353	14	,	,	,
19775	1353	15	sprinkle	sprinkle	VB
19775	1353	16	flour	flour	NN
19775	1353	17	over	over	IN
19775	1353	18	it	-PRON-	PRP
19775	1353	19	and	and	CC
19775	1353	20	cook	cook	VB
19775	1353	21	for	for	IN
19775	1353	22	ten	ten	CD
19775	1353	23	minutes	minute	NNS
19775	1353	24	stirring	stir	VBG
19775	1353	25	constantly	constantly	RB
19775	1353	26	,	,	,
19775	1353	27	add	add	VB
19775	1353	28	salt	salt	NN
19775	1353	29	,	,	,
19775	1353	30	pepper	pepper	NN
19775	1353	31	,	,	,
19775	1353	32	a	a	DT
19775	1353	33	little	little	JJ
19775	1353	34	grated	grated	JJ
19775	1353	35	nutmeg	nutmeg	NN
19775	1353	36	,	,	,
19775	1353	37	and	and	CC
19775	1353	38	cover	cover	VB
19775	1353	39	with	with	IN
19775	1353	40	meat	meat	NN
19775	1353	41	stock	stock	NN
19775	1353	42	or	or	CC
19775	1353	43	gravy	gravy	NN
19775	1353	44	.	.	.
19775	1354	1	Boil	Boil	NNP
19775	1354	2	a	a	DT
19775	1354	3	few	few	JJ
19775	1354	4	minutes	minute	NNS
19775	1354	5	and	and	CC
19775	1354	6	when	when	WRB
19775	1354	7	done	do	VBN
19775	1354	8	,	,	,
19775	1354	9	add	add	VB
19775	1354	10	a	a	DT
19775	1354	11	little	little	JJ
19775	1354	12	sour	sour	JJ
19775	1354	13	cream	cream	NN
19775	1354	14	.	.	.
19775	1355	1	FRIED	FRIED	NNP
19775	1355	2	SPINACH	SPINACH	NNP
19775	1355	3	.	.	.
19775	1356	1	Take	take	VB
19775	1356	2	cold	cold	JJ
19775	1356	3	spinach	spinach	NN
19775	1356	4	left	leave	VBN
19775	1356	5	from	from	IN
19775	1356	6	dinner	dinner	NN
19775	1356	7	,	,	,
19775	1356	8	premising	premise	VBG
19775	1356	9	that	that	IN
19775	1356	10	it	-PRON-	PRP
19775	1356	11	was	be	VBD
19775	1356	12	boiled	boil	VBN
19775	1356	13	tender	tender	NN
19775	1356	14	in	in	IN
19775	1356	15	properly	properly	RB
19775	1356	16	salted	salt	VBN
19775	1356	17	water	water	NN
19775	1356	18	,	,	,
19775	1356	19	and	and	CC
19775	1356	20	that	that	IN
19775	1356	21	there	there	EX
19775	1356	22	were	be	VBD
19775	1356	23	three	three	CD
19775	1356	24	or	or	CC
19775	1356	25	four	four	CD
19775	1356	26	poached	poached	JJ
19775	1356	27	eggs	egg	NNS
19775	1356	28	left	leave	VBN
19775	1356	29	also	also	RB
19775	1356	30	.	.	.
19775	1357	1	Chop	chop	VB
19775	1357	2	the	the	DT
19775	1357	3	eggs	egg	NNS
19775	1357	4	thoroughly	thoroughly	RB
19775	1357	5	into	into	IN
19775	1357	6	the	the	DT
19775	1357	7	spinach	spinach	NN
19775	1357	8	and	and	CC
19775	1357	9	sprinkle	sprinkle	VB
19775	1357	10	with	with	IN
19775	1357	11	pepper	pepper	NN
19775	1357	12	.	.	.
19775	1358	1	Put	put	VB
19775	1358	2	into	into	IN
19775	1358	3	a	a	DT
19775	1358	4	frying	frying	JJ
19775	1358	5	-	-	HYPH
19775	1358	6	pan	pan	NN
19775	1358	7	a	a	DT
19775	1358	8	large	large	JJ
19775	1358	9	tablespoonful	tablespoonful	NN
19775	1358	10	of	of	IN
19775	1358	11	butter	butter	NN
19775	1358	12	,	,	,
19775	1358	13	and	and	CC
19775	1358	14	when	when	WRB
19775	1358	15	it	-PRON-	PRP
19775	1358	16	is	be	VBZ
19775	1358	17	sufficiently	sufficiently	RB
19775	1358	18	hot	hot	JJ
19775	1358	19	put	put	NN
19775	1358	20	in	in	IN
19775	1358	21	the	the	DT
19775	1358	22	spinach	spinach	NN
19775	1358	23	and	and	CC
19775	1358	24	eggs	egg	NNS
19775	1358	25	,	,	,
19775	1358	26	and	and	CC
19775	1358	27	fry	fry	VB
19775	1358	28	nicely	nicely	RB
19775	1358	29	.	.	.
19775	1359	1	RAVIOLI	ravioli	NN
19775	1359	2	OF	of	IN
19775	1359	3	SPINACH	SPINACH	NNP
19775	1359	4	.	.	.
19775	1360	1	Prepare	prepare	VB
19775	1360	2	a	a	DT
19775	1360	3	potato	potato	NN
19775	1360	4	paste	paste	NN
19775	1360	5	as	as	IN
19775	1360	6	for	for	IN
19775	1360	7	Potato	Potato	NNP
19775	1360	8	Turnovers	Turnovers	NNPS
19775	1360	9	,	,	,
19775	1360	10	or	or	CC
19775	1360	11	a	a	DT
19775	1360	12	good	good	JJ
19775	1360	13	puff	puff	NN
19775	1360	14	paste	paste	NN
19775	1360	15	,	,	,
19775	1360	16	and	and	CC
19775	1360	17	with	with	IN
19775	1360	18	a	a	DT
19775	1360	19	saucer	saucer	NN
19775	1360	20	or	or	CC
19775	1360	21	tin	tin	JJ
19775	1360	22	cutter	cutter	NN
19775	1360	23	of	of	IN
19775	1360	24	that	that	DT
19775	1360	25	size	size	NN
19775	1360	26	cut	cut	VBD
19775	1360	27	out	out	RP
19775	1360	28	a	a	DT
19775	1360	29	circle	circle	NN
19775	1360	30	.	.	.
19775	1361	1	Place	place	VB
19775	1361	2	a	a	DT
19775	1361	3	tablespoonful	tablespoonful	NN
19775	1361	4	of	of	IN
19775	1361	5	spinach	spinach	NN
19775	1361	6	prepared	prepare	VBN
19775	1361	7	French	french	JJ
19775	1361	8	style	style	NN
19775	1361	9	upon	upon	IN
19775	1361	10	one	one	CD
19775	1361	11	side	side	NN
19775	1361	12	,	,	,
19775	1361	13	wet	wet	VB
19775	1361	14	the	the	DT
19775	1361	15	edges	edge	NNS
19775	1361	16	,	,	,
19775	1361	17	fold	fold	VB
19775	1361	18	over	over	RP
19775	1361	19	the	the	DT
19775	1361	20	other	other	JJ
19775	1361	21	side	side	NN
19775	1361	22	and	and	CC
19775	1361	23	press	press	VB
19775	1361	24	it	-PRON-	PRP
19775	1361	25	around	around	RB
19775	1361	26	with	with	IN
19775	1361	27	the	the	DT
19775	1361	28	fingers	finger	NNS
19775	1361	29	and	and	CC
19775	1361	30	thumb	thumb	NN
19775	1361	31	,	,	,
19775	1361	32	brush	brush	NN
19775	1361	33	with	with	IN
19775	1361	34	egg	egg	NN
19775	1361	35	and	and	CC
19775	1361	36	bake	bake	VB
19775	1361	37	until	until	IN
19775	1361	38	a	a	DT
19775	1361	39	light	light	JJ
19775	1361	40	brown	brown	NN
19775	1361	41	.	.	.
19775	1362	1	When	when	WRB
19775	1362	2	served	serve	VBN
19775	1362	3	pour	pour	NN
19775	1362	4	around	around	IN
19775	1362	5	it	-PRON-	PRP
19775	1362	6	cream	cream	NN
19775	1362	7	or	or	CC
19775	1362	8	a	a	DT
19775	1362	9	cream	cream	NN
19775	1362	10	sauce	sauce	NN
19775	1362	11	in	in	IN
19775	1362	12	which	which	WDT
19775	1362	13	is	be	VBZ
19775	1362	14	a	a	DT
19775	1362	15	hard	hard	JJ
19775	1362	16	boiled	boil	VBN
19775	1362	17	egg	egg	NN
19775	1362	18	chopped	chop	VBN
19775	1362	19	fine	fine	JJ
19775	1362	20	,	,	,
19775	1362	21	or	or	CC
19775	1362	22	peas	pea	NNS
19775	1362	23	.	.	.
19775	1363	1	SPINACH	SPINACH	NNP
19775	1363	2	SALAD	SALAD	NNP
19775	1363	3	.	.	.
19775	1364	1	Take	take	VB
19775	1364	2	two	two	CD
19775	1364	3	dozen	dozen	NN
19775	1364	4	heads	head	NNS
19775	1364	5	of	of	IN
19775	1364	6	spinach	spinach	NN
19775	1364	7	,	,	,
19775	1364	8	season	season	NN
19775	1364	9	with	with	IN
19775	1364	10	salt	salt	NN
19775	1364	11	and	and	CC
19775	1364	12	pepper	pepper	NN
19775	1364	13	,	,	,
19775	1364	14	put	put	VBN
19775	1364	15	in	in	IN
19775	1364	16	salad	salad	NN
19775	1364	17	dish	dish	NN
19775	1364	18	and	and	CC
19775	1364	19	set	set	VBD
19775	1364	20	away	away	RB
19775	1364	21	on	on	IN
19775	1364	22	ice	ice	NN
19775	1364	23	.	.	.
19775	1365	1	Take	take	VB
19775	1365	2	the	the	DT
19775	1365	3	yolks	yolk	NNS
19775	1365	4	of	of	IN
19775	1365	5	three	three	CD
19775	1365	6	hard	hard	JJ
19775	1365	7	boiled	boil	VBN
19775	1365	8	eggs	egg	NNS
19775	1365	9	,	,	,
19775	1365	10	mash	mash	NN
19775	1365	11	fine	fine	NN
19775	1365	12	,	,	,
19775	1365	13	add	add	VB
19775	1365	14	mustard	mustard	NN
19775	1365	15	,	,	,
19775	1365	16	salt	salt	NN
19775	1365	17	,	,	,
19775	1365	18	pepper	pepper	NN
19775	1365	19	,	,	,
19775	1365	20	a	a	DT
19775	1365	21	tablespoonful	tablespoonful	NN
19775	1365	22	of	of	IN
19775	1365	23	melted	melted	JJ
19775	1365	24	butter	butter	NN
19775	1365	25	.	.	.
19775	1366	1	Mix	mix	VB
19775	1366	2	thoroughly	thoroughly	RB
19775	1366	3	,	,	,
19775	1366	4	add	add	VB
19775	1366	5	vinegar	vinegar	NN
19775	1366	6	and	and	CC
19775	1366	7	pour	pour	VBP
19775	1366	8	over	over	IN
19775	1366	9	the	the	DT
19775	1366	10	spinach	spinach	NN
19775	1366	11	.	.	.
19775	1367	1	Garnish	garnish	VB
19775	1367	2	with	with	IN
19775	1367	3	hard	hard	JJ
19775	1367	4	boiled	boil	VBN
19775	1367	5	eggs	egg	NNS
19775	1367	6	sliced	slice	VBN
19775	1367	7	.	.	.
19775	1368	1	COOKING	cook	VBG
19775	1368	2	SUMMER	SUMMER	NNP
19775	1368	3	SQUASH	SQUASH	NNP
19775	1368	4	.	.	.
19775	1369	1	Quarter	quarter	NN
19775	1369	2	,	,	,
19775	1369	3	seed	seed	NN
19775	1369	4	,	,	,
19775	1369	5	pare	pare	NN
19775	1369	6	and	and	CC
19775	1369	7	lay	lie	VBD
19775	1369	8	them	-PRON-	PRP
19775	1369	9	in	in	IN
19775	1369	10	cold	cold	JJ
19775	1369	11	water	water	NN
19775	1369	12	.	.	.
19775	1370	1	Steam	steam	NN
19775	1370	2	over	over	IN
19775	1370	3	boiling	boil	VBG
19775	1370	4	soft	soft	JJ
19775	1370	5	water	water	NN
19775	1370	6	if	if	IN
19775	1370	7	possible	possible	JJ
19775	1370	8	,	,	,
19775	1370	9	or	or	CC
19775	1370	10	boil	boil	VB
19775	1370	11	in	in	IN
19775	1370	12	salted	salted	JJ
19775	1370	13	water	water	NN
19775	1370	14	and	and	CC
19775	1370	15	drain	drain	VB
19775	1370	16	thoroughly	thoroughly	RB
19775	1370	17	,	,	,
19775	1370	18	mash	mash	VB
19775	1370	19	them	-PRON-	PRP
19775	1370	20	smooth	smooth	JJ
19775	1370	21	and	and	CC
19775	1370	22	season	season	VBP
19775	1370	23	with	with	IN
19775	1370	24	butter	butter	NN
19775	1370	25	,	,	,
19775	1370	26	pepper	pepper	NN
19775	1370	27	and	and	CC
19775	1370	28	salt	salt	NN
19775	1370	29	.	.	.
19775	1371	1	If	if	IN
19775	1371	2	the	the	DT
19775	1371	3	seeds	seed	NNS
19775	1371	4	are	be	VBP
19775	1371	5	very	very	RB
19775	1371	6	young	young	JJ
19775	1371	7	and	and	CC
19775	1371	8	tender	tender	JJ
19775	1371	9	they	-PRON-	PRP
19775	1371	10	can	can	MD
19775	1371	11	be	be	VB
19775	1371	12	retained	retain	VBN
19775	1371	13	.	.	.
19775	1372	1	ESCALLOPED	escalloped	NN
19775	1372	2	SUMMER	SUMMER	NNP
19775	1372	3	SQUASH	SQUASH	NNP
19775	1372	4	.	.	.
19775	1373	1	The	the	DT
19775	1373	2	squash	squash	NN
19775	1373	3	is	be	VBZ
19775	1373	4	pared	pare	VBN
19775	1373	5	and	and	CC
19775	1373	6	sliced	sliced	JJ
19775	1373	7	and	and	CC
19775	1373	8	laid	lay	VBN
19775	1373	9	in	in	IN
19775	1373	10	a	a	DT
19775	1373	11	baking	baking	NN
19775	1373	12	dish	dish	NN
19775	1373	13	alternating	alternate	VBG
19775	1373	14	with	with	IN
19775	1373	15	cracker	cracker	NN
19775	1373	16	crumbs	crumb	NNS
19775	1373	17	,	,	,
19775	1373	18	seasoned	season	VBN
19775	1373	19	with	with	IN
19775	1373	20	butter	butter	NN
19775	1373	21	,	,	,
19775	1373	22	pepper	pepper	NN
19775	1373	23	and	and	CC
19775	1373	24	salt	salt	NN
19775	1373	25	,	,	,
19775	1373	26	until	until	IN
19775	1373	27	the	the	DT
19775	1373	28	dish	dish	NN
19775	1373	29	is	be	VBZ
19775	1373	30	full	full	JJ
19775	1373	31	,	,	,
19775	1373	32	the	the	DT
19775	1373	33	upper	upper	JJ
19775	1373	34	layer	layer	NN
19775	1373	35	being	be	VBG
19775	1373	36	cracker	cracker	NN
19775	1373	37	crumbs	crumb	VBZ
19775	1373	38	dotted	dot	VBN
19775	1373	39	with	with	IN
19775	1373	40	butter	butter	NN
19775	1373	41	.	.	.
19775	1374	1	Bake	bake	VB
19775	1374	2	three	three	CD
19775	1374	3	quarters	quarter	NNS
19775	1374	4	of	of	IN
19775	1374	5	an	an	DT
19775	1374	6	hour	hour	NN
19775	1374	7	.	.	.
19775	1375	1	FRIED	fried	JJ
19775	1375	2	SUMMER	SUMMER	NNP
19775	1375	3	SQUASH	SQUASH	NNP
19775	1375	4	.	.	.
19775	1376	1	Cut	cut	VB
19775	1376	2	the	the	DT
19775	1376	3	squash	squash	NN
19775	1376	4	in	in	IN
19775	1376	5	thin	thin	JJ
19775	1376	6	slices	slice	NNS
19775	1376	7	and	and	CC
19775	1376	8	sprinkle	sprinkle	VB
19775	1376	9	with	with	IN
19775	1376	10	salt	salt	NN
19775	1376	11	.	.	.
19775	1377	1	Let	let	VB
19775	1377	2	it	-PRON-	PRP
19775	1377	3	stand	stand	VB
19775	1377	4	a	a	DT
19775	1377	5	few	few	JJ
19775	1377	6	minutes	minute	NNS
19775	1377	7	,	,	,
19775	1377	8	then	then	RB
19775	1377	9	beat	beat	VBD
19775	1377	10	an	an	DT
19775	1377	11	egg	egg	NN
19775	1377	12	,	,	,
19775	1377	13	in	in	IN
19775	1377	14	which	which	WDT
19775	1377	15	dip	dip	NN
19775	1377	16	the	the	DT
19775	1377	17	slices	slice	NNS
19775	1377	18	.	.	.
19775	1378	1	Fry	fry	NN
19775	1378	2	in	in	IN
19775	1378	3	butter	butter	NN
19775	1378	4	and	and	CC
19775	1378	5	season	season	NN
19775	1378	6	with	with	IN
19775	1378	7	sugar	sugar	NN
19775	1378	8	or	or	CC
19775	1378	9	salt	salt	NN
19775	1378	10	and	and	CC
19775	1378	11	pepper	pepper	NN
19775	1378	12	to	to	IN
19775	1378	13	taste	taste	NN
19775	1378	14	.	.	.
19775	1379	1	SUMMER	summer	NN
19775	1379	2	SQUASH	SQUASH	NNP
19775	1379	3	FRITTERS	fritter	NNS
19775	1379	4	.	.	.
19775	1380	1	Use	use	VB
19775	1380	2	three	three	CD
19775	1380	3	medium	medium	JJ
19775	1380	4	sized	sized	JJ
19775	1380	5	squashes	squash	NNS
19775	1380	6	;	;	:
19775	1380	7	pare	pare	NN
19775	1380	8	,	,	,
19775	1380	9	cut	cut	VBD
19775	1380	10	up	up	RP
19775	1380	11	and	and	CC
19775	1380	12	boil	boil	VB
19775	1380	13	tender	tender	NN
19775	1380	14	,	,	,
19775	1380	15	drain	drain	VBP
19775	1380	16	thoroughly	thoroughly	RB
19775	1380	17	and	and	CC
19775	1380	18	mash	mash	NN
19775	1380	19	,	,	,
19775	1380	20	season	season	NN
19775	1380	21	with	with	IN
19775	1380	22	pepper	pepper	NN
19775	1380	23	and	and	CC
19775	1380	24	salt	salt	NN
19775	1380	25	;	;	:
19775	1380	26	add	add	VB
19775	1380	27	one	one	CD
19775	1380	28	cupful	cupful	NN
19775	1380	29	of	of	IN
19775	1380	30	milk	milk	NN
19775	1380	31	(	(	-LRB-
19775	1380	32	cream	cream	NN
19775	1380	33	is	be	VBZ
19775	1380	34	better	well	JJR
19775	1380	35	)	)	-RRB-
19775	1380	36	,	,	,
19775	1380	37	the	the	DT
19775	1380	38	yolks	yolk	NNS
19775	1380	39	of	of	IN
19775	1380	40	two	two	CD
19775	1380	41	eggs	egg	NNS
19775	1380	42	and	and	CC
19775	1380	43	sufficient	sufficient	JJ
19775	1380	44	sifted	sift	VBN
19775	1380	45	flour	flour	NN
19775	1380	46	to	to	TO
19775	1380	47	make	make	VB
19775	1380	48	a	a	DT
19775	1380	49	very	very	RB
19775	1380	50	stiff	stiff	JJ
19775	1380	51	batter	batter	NN
19775	1380	52	,	,	,
19775	1380	53	or	or	CC
19775	1380	54	they	-PRON-	PRP
19775	1380	55	will	will	MD
19775	1380	56	be	be	VB
19775	1380	57	hard	hard	JJ
19775	1380	58	to	to	TO
19775	1380	59	turn	turn	VB
19775	1380	60	;	;	:
19775	1380	61	lastly	lastly	RB
19775	1380	62	,	,	,
19775	1380	63	stir	stir	VB
19775	1380	64	in	in	IN
19775	1380	65	the	the	DT
19775	1380	66	beaten	beat	VBN
19775	1380	67	whites	white	NNS
19775	1380	68	of	of	IN
19775	1380	69	the	the	DT
19775	1380	70	eggs	egg	NNS
19775	1380	71	.	.	.
19775	1381	1	Fry	fry	CD
19775	1381	2	brown	brown	JJ
19775	1381	3	in	in	IN
19775	1381	4	hot	hot	JJ
19775	1381	5	fat	fat	NN
19775	1381	6	.	.	.
19775	1382	1	BAKED	BAKED	NNP
19775	1382	2	WINTER	WINTER	NNP
19775	1382	3	SQUASH	SQUASH	NNP
19775	1382	4	.	.	.
19775	1383	1	Cut	cut	NN
19775	1383	2	in	in	IN
19775	1383	3	small	small	JJ
19775	1383	4	pieces	piece	NNS
19775	1383	5	to	to	TO
19775	1383	6	serve	serve	VB
19775	1383	7	individually	individually	RB
19775	1383	8	,	,	,
19775	1383	9	bake	bake	VB
19775	1383	10	with	with	IN
19775	1383	11	the	the	DT
19775	1383	12	rind	rind	NN
19775	1383	13	on	on	RP
19775	1383	14	,	,	,
19775	1383	15	scoop	scoop	VB
19775	1383	16	out	out	RP
19775	1383	17	the	the	DT
19775	1383	18	squash	squash	NN
19775	1383	19	,	,	,
19775	1383	20	season	season	VB
19775	1383	21	it	-PRON-	PRP
19775	1383	22	with	with	IN
19775	1383	23	butter	butter	NN
19775	1383	24	,	,	,
19775	1383	25	pepper	pepper	NN
19775	1383	26	,	,	,
19775	1383	27	salt	salt	NN
19775	1383	28	,	,	,
19775	1383	29	a	a	DT
19775	1383	30	little	little	JJ
19775	1383	31	sugar	sugar	NN
19775	1383	32	and	and	CC
19775	1383	33	cream	cream	NN
19775	1383	34	and	and	CC
19775	1383	35	replace	replace	VB
19775	1383	36	in	in	IN
19775	1383	37	shells	shell	NNS
19775	1383	38	;	;	:
19775	1383	39	an	an	DT
19775	1383	40	allowance	allowance	NN
19775	1383	41	of	of	IN
19775	1383	42	two	two	CD
19775	1383	43	or	or	CC
19775	1383	44	three	three	CD
19775	1383	45	extra	extra	JJ
19775	1383	46	pieces	piece	NNS
19775	1383	47	should	should	MD
19775	1383	48	be	be	VB
19775	1383	49	made	make	VBN
19775	1383	50	to	to	TO
19775	1383	51	give	give	VB
19775	1383	52	filling	fill	VBG
19775	1383	53	enough	enough	RB
19775	1383	54	to	to	TO
19775	1383	55	heap	heap	VB
19775	1383	56	the	the	DT
19775	1383	57	shells	shell	NNS
19775	1383	58	,	,	,
19775	1383	59	dust	dust	VB
19775	1383	60	a	a	DT
19775	1383	61	few	few	JJ
19775	1383	62	bread	bread	NN
19775	1383	63	or	or	CC
19775	1383	64	cracker	cracker	NN
19775	1383	65	crumbs	crumb	VBZ
19775	1383	66	over	over	IN
19775	1383	67	the	the	DT
19775	1383	68	top	top	NN
19775	1383	69	,	,	,
19775	1383	70	dot	dot	NN
19775	1383	71	with	with	IN
19775	1383	72	a	a	DT
19775	1383	73	bit	bit	NN
19775	1383	74	of	of	IN
19775	1383	75	butter	butter	NN
19775	1383	76	,	,	,
19775	1383	77	bake	bake	VB
19775	1383	78	a	a	DT
19775	1383	79	nice	nice	JJ
19775	1383	80	brown	brown	NN
19775	1383	81	and	and	CC
19775	1383	82	serve	serve	VB
19775	1383	83	.	.	.
19775	1384	1	BOILED	BOILED	NNP
19775	1384	2	WINTER	WINTER	NNP
19775	1384	3	SQUASH	SQUASH	NNP
19775	1384	4	.	.	.
19775	1385	1	Peel	peel	VB
19775	1385	2	and	and	CC
19775	1385	3	cut	cut	VB
19775	1385	4	into	into	IN
19775	1385	5	pieces	piece	NNS
19775	1385	6	a	a	DT
19775	1385	7	large	large	JJ
19775	1385	8	squash	squash	NN
19775	1385	9	that	that	WDT
19775	1385	10	will	will	MD
19775	1385	11	,	,	,
19775	1385	12	when	when	WRB
19775	1385	13	cooked	cook	VBN
19775	1385	14	fill	fill	VBP
19775	1385	15	a	a	DT
19775	1385	16	half	half	JJ
19775	1385	17	gallon	gallon	NN
19775	1385	18	.	.	.
19775	1386	1	Steam	steam	NN
19775	1386	2	over	over	IN
19775	1386	3	hot	hot	JJ
19775	1386	4	salted	salted	JJ
19775	1386	5	water	water	NN
19775	1386	6	if	if	IN
19775	1386	7	possible	possible	JJ
19775	1386	8	,	,	,
19775	1386	9	if	if	IN
19775	1386	10	not	not	RB
19775	1386	11	put	put	VB
19775	1386	12	it	-PRON-	PRP
19775	1386	13	on	on	RP
19775	1386	14	to	to	TO
19775	1386	15	boil	boil	VB
19775	1386	16	in	in	RP
19775	1386	17	as	as	RB
19775	1386	18	little	little	JJ
19775	1386	19	water	water	NN
19775	1386	20	as	as	IN
19775	1386	21	possible	possible	JJ
19775	1386	22	.	.	.
19775	1387	1	Keep	keep	VB
19775	1387	2	it	-PRON-	PRP
19775	1387	3	closely	closely	RB
19775	1387	4	covered	cover	VBN
19775	1387	5	and	and	CC
19775	1387	6	stir	stir	VB
19775	1387	7	frequently	frequently	RB
19775	1387	8	.	.	.
19775	1388	1	When	when	WRB
19775	1388	2	perfectly	perfectly	RB
19775	1388	3	soft	soft	JJ
19775	1388	4	,	,	,
19775	1388	5	drain	drain	VB
19775	1388	6	in	in	IN
19775	1388	7	colander	colander	NN
19775	1388	8	,	,	,
19775	1388	9	press	press	VB
19775	1388	10	out	out	RP
19775	1388	11	all	all	DT
19775	1388	12	of	of	IN
19775	1388	13	the	the	DT
19775	1388	14	water	water	NN
19775	1388	15	,	,	,
19775	1388	16	rub	rub	VB
19775	1388	17	the	the	DT
19775	1388	18	squash	squash	NN
19775	1388	19	through	through	IN
19775	1388	20	a	a	DT
19775	1388	21	sieve	sieve	NN
19775	1388	22	and	and	CC
19775	1388	23	return	return	VB
19775	1388	24	it	-PRON-	PRP
19775	1388	25	to	to	IN
19775	1388	26	the	the	DT
19775	1388	27	saucepan	saucepan	NN
19775	1388	28	.	.	.
19775	1389	1	Add	add	VB
19775	1389	2	to	to	IN
19775	1389	3	it	-PRON-	PRP
19775	1389	4	a	a	DT
19775	1389	5	quarter	quarter	NN
19775	1389	6	of	of	IN
19775	1389	7	a	a	DT
19775	1389	8	pound	pound	NN
19775	1389	9	of	of	IN
19775	1389	10	nice	nice	JJ
19775	1389	11	butter	butter	NN
19775	1389	12	,	,	,
19775	1389	13	one	one	CD
19775	1389	14	gill	gill	NN
19775	1389	15	of	of	IN
19775	1389	16	sweet	sweet	JJ
19775	1389	17	cream	cream	NN
19775	1389	18	and	and	CC
19775	1389	19	salt	salt	NN
19775	1389	20	and	and	CC
19775	1389	21	pepper	pepper	NN
19775	1389	22	to	to	IN
19775	1389	23	taste	taste	NN
19775	1389	24	.	.	.
19775	1390	1	Stew	Stew	NNP
19775	1390	2	slowly	slowly	RB
19775	1390	3	,	,	,
19775	1390	4	stirring	stir	VBG
19775	1390	5	frequently	frequently	RB
19775	1390	6	until	until	IN
19775	1390	7	it	-PRON-	PRP
19775	1390	8	is	be	VBZ
19775	1390	9	as	as	RB
19775	1390	10	dry	dry	JJ
19775	1390	11	as	as	IN
19775	1390	12	possible	possible	JJ
19775	1390	13	.	.	.
19775	1391	1	In	in	IN
19775	1391	2	cold	cold	JJ
19775	1391	3	weather	weather	NN
19775	1391	4	serve	serve	VBP
19775	1391	5	all	all	DT
19775	1391	6	vegetables	vegetable	NNS
19775	1391	7	on	on	IN
19775	1391	8	warmed	warm	VBN
19775	1391	9	dishes	dish	NNS
19775	1391	10	.	.	.
19775	1392	1	SQUASH	SQUASH	NNP
19775	1392	2	BISCUIT	BISCUIT	NNP
19775	1392	3	.	.	.
19775	1393	1	One	one	CD
19775	1393	2	and	and	CC
19775	1393	3	one	one	CD
19775	1393	4	-	-	HYPH
19775	1393	5	half	half	NN
19775	1393	6	cupfuls	cupful	NNS
19775	1393	7	of	of	IN
19775	1393	8	sifted	sifted	JJ
19775	1393	9	squash	squash	NN
19775	1393	10	,	,	,
19775	1393	11	half	half	PDT
19775	1393	12	a	a	DT
19775	1393	13	cupful	cupful	NN
19775	1393	14	of	of	IN
19775	1393	15	sugar	sugar	NN
19775	1393	16	,	,	,
19775	1393	17	half	half	PDT
19775	1393	18	a	a	DT
19775	1393	19	cake	cake	NN
19775	1393	20	of	of	IN
19775	1393	21	compressed	compress	VBN
19775	1393	22	yeast	yeast	NN
19775	1393	23	,	,	,
19775	1393	24	one	one	CD
19775	1393	25	cupful	cupful	NN
19775	1393	26	of	of	IN
19775	1393	27	milk	milk	NN
19775	1393	28	,	,	,
19775	1393	29	half	half	PDT
19775	1393	30	a	a	DT
19775	1393	31	teaspoonful	teaspoonful	NN
19775	1393	32	of	of	IN
19775	1393	33	salt	salt	NN
19775	1393	34	,	,	,
19775	1393	35	four	four	CD
19775	1393	36	tablespoonfuls	tablespoonful	NNS
19775	1393	37	of	of	IN
19775	1393	38	butter	butter	NN
19775	1393	39	,	,	,
19775	1393	40	five	five	CD
19775	1393	41	cupfuls	cupful	NNS
19775	1393	42	of	of	IN
19775	1393	43	flour	flour	NN
19775	1393	44	.	.	.
19775	1394	1	Dissolve	dissolve	VB
19775	1394	2	the	the	DT
19775	1394	3	yeast	yeast	NN
19775	1394	4	in	in	IN
19775	1394	5	a	a	DT
19775	1394	6	scant	scant	JJ
19775	1394	7	half	half	RB
19775	1394	8	-	-	HYPH
19775	1394	9	cupful	cupful	JJ
19775	1394	10	of	of	IN
19775	1394	11	cold	cold	JJ
19775	1394	12	water	water	NN
19775	1394	13	,	,	,
19775	1394	14	mix	mix	VB
19775	1394	15	it	-PRON-	PRP
19775	1394	16	and	and	CC
19775	1394	17	the	the	DT
19775	1394	18	milk	milk	NN
19775	1394	19	,	,	,
19775	1394	20	butter	butter	NN
19775	1394	21	,	,	,
19775	1394	22	salt	salt	NN
19775	1394	23	,	,	,
19775	1394	24	sugar	sugar	NN
19775	1394	25	and	and	CC
19775	1394	26	squash	squash	VB
19775	1394	27	together	together	RB
19775	1394	28	,	,	,
19775	1394	29	and	and	CC
19775	1394	30	stir	stir	VB
19775	1394	31	into	into	IN
19775	1394	32	the	the	DT
19775	1394	33	flour	flour	NN
19775	1394	34	.	.	.
19775	1395	1	Knead	knead	VB
19775	1395	2	well	well	RB
19775	1395	3	and	and	CC
19775	1395	4	let	let	VB
19775	1395	5	it	-PRON-	PRP
19775	1395	6	rise	rise	VB
19775	1395	7	over	over	IN
19775	1395	8	night	night	NN
19775	1395	9	.	.	.
19775	1396	1	In	in	IN
19775	1396	2	the	the	DT
19775	1396	3	morning	morning	NN
19775	1396	4	shape	shape	NN
19775	1396	5	into	into	IN
19775	1396	6	biscuit	biscuit	NN
19775	1396	7	.	.	.
19775	1397	1	Let	let	VB
19775	1397	2	them	-PRON-	PRP
19775	1397	3	rise	rise	VB
19775	1397	4	one	one	CD
19775	1397	5	hour	hour	NN
19775	1397	6	and	and	CC
19775	1397	7	a	a	DT
19775	1397	8	half	half	NN
19775	1397	9	and	and	CC
19775	1397	10	bake	bake	VB
19775	1397	11	one	one	CD
19775	1397	12	hour	hour	NN
19775	1397	13	.	.	.
19775	1398	1	CHICAGO	CHICAGO	NNP
19775	1398	2	RECORD	RECORD	NNP
19775	1398	3	.	.	.
19775	1399	1	SQUASH	SQUASH	NNP
19775	1399	2	CUSTARD	CUSTARD	NNP
19775	1399	3	.	.	.
19775	1400	1	Use	use	VB
19775	1400	2	a	a	DT
19775	1400	3	cupful	cupful	NN
19775	1400	4	of	of	IN
19775	1400	5	mashed	mashed	JJ
19775	1400	6	squash	squash	NN
19775	1400	7	,	,	,
19775	1400	8	stir	stir	VB
19775	1400	9	into	into	IN
19775	1400	10	it	-PRON-	PRP
19775	1400	11	a	a	DT
19775	1400	12	pint	pint	NN
19775	1400	13	of	of	IN
19775	1400	14	hot	hot	JJ
19775	1400	15	milk	milk	NN
19775	1400	16	,	,	,
19775	1400	17	then	then	RB
19775	1400	18	add	add	VB
19775	1400	19	four	four	CD
19775	1400	20	well	well	RB
19775	1400	21	beaten	beat	VBN
19775	1400	22	eggs	egg	NNS
19775	1400	23	,	,	,
19775	1400	24	a	a	DT
19775	1400	25	tablespoonful	tablespoonful	NN
19775	1400	26	of	of	IN
19775	1400	27	butter	butter	NN
19775	1400	28	,	,	,
19775	1400	29	and	and	CC
19775	1400	30	season	season	NN
19775	1400	31	with	with	IN
19775	1400	32	salt	salt	NN
19775	1400	33	and	and	CC
19775	1400	34	pepper	pepper	NN
19775	1400	35	.	.	.
19775	1401	1	Put	put	VB
19775	1401	2	into	into	IN
19775	1401	3	a	a	DT
19775	1401	4	hot	hot	JJ
19775	1401	5	greased	greased	JJ
19775	1401	6	baking	bake	VBG
19775	1401	7	pan	pan	NN
19775	1401	8	and	and	CC
19775	1401	9	bake	bake	VB
19775	1401	10	in	in	RP
19775	1401	11	a	a	DT
19775	1401	12	quick	quick	JJ
19775	1401	13	oven	oven	NN
19775	1401	14	.	.	.
19775	1402	1	SQUASH	SQUASH	NNP
19775	1402	2	PIE	PIE	NNP
19775	1402	3	.	.	.
19775	1403	1	(	(	-LRB-
19775	1403	2	See	see	VB
19775	1403	3	Pumpkin	Pumpkin	NNP
19775	1403	4	Pie	Pie	NNP
19775	1403	5	.	.	.
19775	1403	6	)	)	-RRB-
19775	1404	1	SQUASH	SQUASH	NNP
19775	1404	2	SOUP	SOUP	NNP
19775	1404	3	.	.	.
19775	1405	1	To	to	IN
19775	1405	2	one	one	CD
19775	1405	3	quart	quart	NN
19775	1405	4	of	of	IN
19775	1405	5	thoroughly	thoroughly	RB
19775	1405	6	cooked	cook	VBN
19775	1405	7	pumpkin	pumpkin	NN
19775	1405	8	or	or	CC
19775	1405	9	squash	squash	NN
19775	1405	10	allow	allow	VB
19775	1405	11	two	two	CD
19775	1405	12	quarts	quart	NNS
19775	1405	13	of	of	IN
19775	1405	14	milk	milk	NN
19775	1405	15	,	,	,
19775	1405	16	plenty	plenty	NN
19775	1405	17	of	of	IN
19775	1405	18	butter	butter	NN
19775	1405	19	,	,	,
19775	1405	20	pepper	pepper	NN
19775	1405	21	and	and	CC
19775	1405	22	salt	salt	NN
19775	1405	23	.	.	.
19775	1406	1	Serve	serve	VB
19775	1406	2	with	with	IN
19775	1406	3	toasted	toasted	JJ
19775	1406	4	bread	bread	NN
19775	1406	5	.	.	.
19775	1407	1	Pumpkin	pumpkin	NN
19775	1407	2	and	and	CC
19775	1407	3	squash	squash	JJ
19775	1407	4	soups	soup	NNS
19775	1407	5	are	be	VBP
19775	1407	6	French	french	JJ
19775	1407	7	dishes	dish	NNS
19775	1407	8	.	.	.
19775	1408	1	SWEET	SWEET	NNP
19775	1408	2	POTATO	POTATO	NNP
19775	1408	3	BISCUIT	BISCUIT	NNP
19775	1408	4	.	.	.
19775	1409	1	One	one	CD
19775	1409	2	quart	quart	NN
19775	1409	3	of	of	IN
19775	1409	4	flour	flour	NN
19775	1409	5	,	,	,
19775	1409	6	one	one	CD
19775	1409	7	quart	quart	NN
19775	1409	8	of	of	IN
19775	1409	9	sweet	sweet	JJ
19775	1409	10	potatoes	potato	NNS
19775	1409	11	--	--	:
19775	1409	12	after	after	IN
19775	1409	13	they	-PRON-	PRP
19775	1409	14	are	be	VBP
19775	1409	15	boiled	boil	VBN
19775	1409	16	and	and	CC
19775	1409	17	grated	grate	VBN
19775	1409	18	--	--	:
19775	1409	19	one	one	CD
19775	1409	20	-	-	HYPH
19775	1409	21	half	half	NN
19775	1409	22	cupful	cupful	NN
19775	1409	23	of	of	IN
19775	1409	24	lard	lard	NN
19775	1409	25	,	,	,
19775	1409	26	one	one	CD
19775	1409	27	cup	cup	NN
19775	1409	28	of	of	IN
19775	1409	29	yeast	yeast	NN
19775	1409	30	--	--	:
19775	1409	31	mix	mix	VB
19775	1409	32	with	with	IN
19775	1409	33	either	either	DT
19775	1409	34	milk	milk	NN
19775	1409	35	or	or	CC
19775	1409	36	water	water	NN
19775	1409	37	;	;	:
19775	1409	38	let	let	VB
19775	1409	39	them	-PRON-	PRP
19775	1409	40	rise	rise	VB
19775	1409	41	twice	twice	RB
19775	1409	42	.	.	.
19775	1410	1	Bake	bake	VB
19775	1410	2	like	like	IN
19775	1410	3	tea	tea	NN
19775	1410	4	biscuits	biscuit	NNS
19775	1410	5	.	.	.
19775	1411	1	ESCALLOPED	ESCALLOPED	NNP
19775	1411	2	SWEET	SWEET	NNP
19775	1411	3	POTATOES	POTATOES	NNP
19775	1411	4	.	.	.
19775	1412	1	Boil	Boil	NNP
19775	1412	2	the	the	DT
19775	1412	3	potatoes	potato	NNS
19775	1412	4	the	the	DT
19775	1412	5	day	day	NN
19775	1412	6	before	before	RB
19775	1412	7	.	.	.
19775	1413	1	Peel	peel	VB
19775	1413	2	and	and	CC
19775	1413	3	slice	slice	VB
19775	1413	4	them	-PRON-	PRP
19775	1413	5	rather	rather	RB
19775	1413	6	thick	thick	JJ
19775	1413	7	.	.	.
19775	1414	1	In	in	IN
19775	1414	2	the	the	DT
19775	1414	3	bottom	bottom	NN
19775	1414	4	of	of	IN
19775	1414	5	a	a	DT
19775	1414	6	baking	baking	NN
19775	1414	7	-	-	HYPH
19775	1414	8	dish	dish	NN
19775	1414	9	put	put	NN
19775	1414	10	bits	bit	NNS
19775	1414	11	of	of	IN
19775	1414	12	butter	butter	NN
19775	1414	13	,	,	,
19775	1414	14	sprinkle	sprinkle	VB
19775	1414	15	sugar	sugar	NN
19775	1414	16	and	and	CC
19775	1414	17	put	put	VB
19775	1414	18	a	a	DT
19775	1414	19	layer	layer	NN
19775	1414	20	of	of	IN
19775	1414	21	potato	potato	NN
19775	1414	22	.	.	.
19775	1415	1	Then	then	RB
19775	1415	2	more	more	JJR
19775	1415	3	butter	butter	NN
19775	1415	4	,	,	,
19775	1415	5	sugar	sugar	NN
19775	1415	6	and	and	CC
19775	1415	7	potato	potato	NN
19775	1415	8	,	,	,
19775	1415	9	until	until	IN
19775	1415	10	the	the	DT
19775	1415	11	pan	pan	NN
19775	1415	12	is	be	VBZ
19775	1415	13	full	full	JJ
19775	1415	14	.	.	.
19775	1416	1	Let	let	VB
19775	1416	2	the	the	DT
19775	1416	3	top	top	NN
19775	1416	4	be	be	VB
19775	1416	5	strewn	strew	VBN
19775	1416	6	with	with	IN
19775	1416	7	sugar	sugar	NN
19775	1416	8	and	and	CC
19775	1416	9	bits	bit	NNS
19775	1416	10	of	of	IN
19775	1416	11	butter	butter	NN
19775	1416	12	and	and	CC
19775	1416	13	pour	pour	VB
19775	1416	14	over	over	IN
19775	1416	15	it	-PRON-	PRP
19775	1416	16	a	a	DT
19775	1416	17	teacupful	teacupful	NN
19775	1416	18	of	of	IN
19775	1416	19	water	water	NN
19775	1416	20	.	.	.
19775	1417	1	Put	put	VB
19775	1417	2	it	-PRON-	PRP
19775	1417	3	in	in	IN
19775	1417	4	the	the	DT
19775	1417	5	oven	oven	NN
19775	1417	6	,	,	,
19775	1417	7	and	and	CC
19775	1417	8	after	after	IN
19775	1417	9	it	-PRON-	PRP
19775	1417	10	begins	begin	VBZ
19775	1417	11	to	to	TO
19775	1417	12	cook	cook	VB
19775	1417	13	,	,	,
19775	1417	14	once	once	RB
19775	1417	15	or	or	CC
19775	1417	16	twice	twice	RB
19775	1417	17	moisten	moisten	VB
19775	1417	18	the	the	DT
19775	1417	19	top	top	NN
19775	1417	20	with	with	IN
19775	1417	21	a	a	DT
19775	1417	22	little	little	JJ
19775	1417	23	butter	butter	NN
19775	1417	24	and	and	CC
19775	1417	25	water	water	NN
19775	1417	26	to	to	TO
19775	1417	27	dissolve	dissolve	VB
19775	1417	28	the	the	DT
19775	1417	29	sugar	sugar	NN
19775	1417	30	and	and	CC
19775	1417	31	prevent	prevent	VB
19775	1417	32	its	-PRON-	PRP$
19775	1417	33	merely	merely	RB
19775	1417	34	drying	dry	VBG
19775	1417	35	on	on	IN
19775	1417	36	top	top	NN
19775	1417	37	of	of	IN
19775	1417	38	the	the	DT
19775	1417	39	potato	potato	NN
19775	1417	40	.	.	.
19775	1418	1	Use	use	VB
19775	1418	2	a	a	DT
19775	1418	3	teacupful	teacupful	NN
19775	1418	4	of	of	IN
19775	1418	5	sugar	sugar	NN
19775	1418	6	and	and	CC
19775	1418	7	half	half	PDT
19775	1418	8	a	a	DT
19775	1418	9	pound	pound	NN
19775	1418	10	of	of	IN
19775	1418	11	butter	butter	NN
19775	1418	12	to	to	IN
19775	1418	13	a	a	DT
19775	1418	14	half	half	JJ
19775	1418	15	gallon	gallon	NN
19775	1418	16	pan	pan	NN
19775	1418	17	of	of	IN
19775	1418	18	potato	potato	NN
19775	1418	19	.	.	.
19775	1419	1	Bake	bake	VB
19775	1419	2	slowly	slowly	RB
19775	1419	3	.	.	.
19775	1420	1	SWEET	SWEET	NNP
19775	1420	2	POTATO	POTATO	NNP
19775	1420	3	LOAF	LOAF	NNP
19775	1420	4	.	.	.
19775	1421	1	Boil	Boil	NNP
19775	1421	2	and	and	CC
19775	1421	3	mash	mash	NN
19775	1421	4	sweet	sweet	JJ
19775	1421	5	potatoes	potato	NNS
19775	1421	6	,	,	,
19775	1421	7	season	season	NN
19775	1421	8	with	with	IN
19775	1421	9	butter	butter	NN
19775	1421	10	,	,	,
19775	1421	11	pepper	pepper	NN
19775	1421	12	and	and	CC
19775	1421	13	salt	salt	NN
19775	1421	14	,	,	,
19775	1421	15	put	put	VBD
19775	1421	16	into	into	IN
19775	1421	17	a	a	DT
19775	1421	18	buttered	butter	VBN
19775	1421	19	baking	baking	NN
19775	1421	20	dish	dish	NN
19775	1421	21	,	,	,
19775	1421	22	cover	cover	VB
19775	1421	23	with	with	IN
19775	1421	24	bread	bread	NN
19775	1421	25	crumbs	crumb	NNS
19775	1421	26	dotted	dot	VBN
19775	1421	27	with	with	IN
19775	1421	28	butter	butter	NN
19775	1421	29	,	,	,
19775	1421	30	and	and	CC
19775	1421	31	bake	bake	VB
19775	1421	32	until	until	IN
19775	1421	33	brown	brown	NNP
19775	1421	34	.	.	.
19775	1422	1	Ornament	ornament	JJ
19775	1422	2	with	with	IN
19775	1422	3	cress	cress	NN
19775	1422	4	or	or	CC
19775	1422	5	a	a	DT
19775	1422	6	few	few	JJ
19775	1422	7	sprigs	sprig	NNS
19775	1422	8	of	of	IN
19775	1422	9	parsley	parsley	NNP
19775	1422	10	.	.	.
19775	1423	1	SWEET	SWEET	NNP
19775	1423	2	POTATOES	POTATOES	NNP
19775	1423	3	ROASTED	ROASTED	NNP
19775	1423	4	.	.	.
19775	1424	1	Sweet	sweet	JJ
19775	1424	2	potatoes	potato	NNS
19775	1424	3	roasted	roast	VBD
19775	1424	4	under	under	IN
19775	1424	5	beef	beef	NN
19775	1424	6	or	or	CC
19775	1424	7	lamb	lamb	NNP
19775	1424	8	are	be	VBP
19775	1424	9	very	very	RB
19775	1424	10	nice	nice	JJ
19775	1424	11	.	.	.
19775	1425	1	Take	take	VB
19775	1425	2	the	the	DT
19775	1425	3	skin	skin	NN
19775	1425	4	off	off	RP
19775	1425	5	carefully	carefully	RB
19775	1425	6	to	to	TO
19775	1425	7	leave	leave	VB
19775	1425	8	the	the	DT
19775	1425	9	surface	surface	NN
19775	1425	10	smooth	smooth	JJ
19775	1425	11	,	,	,
19775	1425	12	wash	wash	VBP
19775	1425	13	and	and	CC
19775	1425	14	put	put	VBD
19775	1425	15	them	-PRON-	PRP
19775	1425	16	under	under	IN
19775	1425	17	the	the	DT
19775	1425	18	meat	meat	NN
19775	1425	19	,	,	,
19775	1425	20	allowing	allow	VBG
19775	1425	21	half	half	PDT
19775	1425	22	an	an	DT
19775	1425	23	hour	hour	NN
19775	1425	24	for	for	IN
19775	1425	25	a	a	DT
19775	1425	26	medium	medium	JJ
19775	1425	27	sized	sized	JJ
19775	1425	28	potato	potato	NN
19775	1425	29	.	.	.
19775	1426	1	They	-PRON-	PRP
19775	1426	2	will	will	MD
19775	1426	3	brown	brown	VB
19775	1426	4	over	over	RB
19775	1426	5	nicely	nicely	RB
19775	1426	6	and	and	CC
19775	1426	7	receive	receive	VB
19775	1426	8	an	an	DT
19775	1426	9	agreeable	agreeable	JJ
19775	1426	10	flavor	flavor	NN
19775	1426	11	.	.	.
19775	1427	1	SWEET	SWEET	NNP
19775	1427	2	POTATO	POTATO	NNP
19775	1427	3	SALAD	salad	NN
19775	1427	4	.	.	.
19775	1428	1	Boil	Boil	NNP
19775	1428	2	three	three	CD
19775	1428	3	large	large	JJ
19775	1428	4	sweet	sweet	JJ
19775	1428	5	potatoes	potato	NNS
19775	1428	6	.	.	.
19775	1429	1	Cut	cut	VB
19775	1429	2	into	into	IN
19775	1429	3	half	half	JJ
19775	1429	4	-	-	HYPH
19775	1429	5	inch	inch	NN
19775	1429	6	squares	square	NNS
19775	1429	7	.	.	.
19775	1430	1	Cut	cut	VB
19775	1430	2	into	into	IN
19775	1430	3	very	very	RB
19775	1430	4	small	small	JJ
19775	1430	5	pieces	piece	NNS
19775	1430	6	two	two	CD
19775	1430	7	stalks	stalk	NNS
19775	1430	8	of	of	IN
19775	1430	9	celery	celery	NN
19775	1430	10	.	.	.
19775	1431	1	Season	season	NN
19775	1431	2	with	with	IN
19775	1431	3	salt	salt	NN
19775	1431	4	and	and	CC
19775	1431	5	pepper	pepper	NN
19775	1431	6	and	and	CC
19775	1431	7	pour	pour	VB
19775	1431	8	over	over	IN
19775	1431	9	a	a	DT
19775	1431	10	French	french	JJ
19775	1431	11	dressing	dressing	NN
19775	1431	12	as	as	IN
19775	1431	13	follows:--Three	follows:--three	JJ
19775	1431	14	tablespoonfuls	tablespoonful	NNS
19775	1431	15	salad	salad	NN
19775	1431	16	oil	oil	NN
19775	1431	17	,	,	,
19775	1431	18	two	two	CD
19775	1431	19	of	of	IN
19775	1431	20	vinegar	vinegar	NN
19775	1431	21	,	,	,
19775	1431	22	one	one	CD
19775	1431	23	tablespoonful	tablespoonful	JJ
19775	1431	24	onion	onion	NN
19775	1431	25	juice	juice	NN
19775	1431	26	,	,	,
19775	1431	27	one	one	CD
19775	1431	28	saltspoon	saltspoon	NN
19775	1431	29	each	each	DT
19775	1431	30	of	of	IN
19775	1431	31	salt	salt	NN
19775	1431	32	and	and	CC
19775	1431	33	pepper	pepper	NN
19775	1431	34	.	.	.
19775	1432	1	Let	let	VB
19775	1432	2	salad	salad	NN
19775	1432	3	stand	stand	VB
19775	1432	4	in	in	IN
19775	1432	5	refrigerator	refrigerator	NN
19775	1432	6	two	two	CD
19775	1432	7	hours	hour	NNS
19775	1432	8	.	.	.
19775	1433	1	Garnish	garnish	VB
19775	1433	2	with	with	IN
19775	1433	3	pickles	pickle	NNS
19775	1433	4	,	,	,
19775	1433	5	pitted	pit	VBN
19775	1433	6	olives	olive	NNS
19775	1433	7	and	and	CC
19775	1433	8	parsley	parsley	NN
19775	1433	9	.	.	.
19775	1434	1	CHICAGO	CHICAGO	NNP
19775	1434	2	RECORD	RECORD	NNP
19775	1434	3	.	.	.
19775	1435	1	SWISS	swiss	JJ
19775	1435	2	CHARD	chard	NN
19775	1435	3	OR	or	CC
19775	1435	4	SILVER	silver	NN
19775	1435	5	LEAF	LEAF	NNP
19775	1435	6	BEET	BEET	NNP
19775	1435	7	.	.	.
19775	1436	1	The	the	DT
19775	1436	2	leaves	leave	NNS
19775	1436	3	of	of	IN
19775	1436	4	Swiss	Swiss	NNP
19775	1436	5	Chard	Chard	NNP
19775	1436	6	are	be	VBP
19775	1436	7	boiled	boil	VBN
19775	1436	8	and	and	CC
19775	1436	9	used	use	VBN
19775	1436	10	like	like	IN
19775	1436	11	spinach	spinach	NN
19775	1436	12	.	.	.
19775	1437	1	The	the	DT
19775	1437	2	stalks	stalk	NNS
19775	1437	3	and	and	CC
19775	1437	4	midrib	midrib	NN
19775	1437	5	are	be	VBP
19775	1437	6	very	very	RB
19775	1437	7	broad	broad	JJ
19775	1437	8	and	and	CC
19775	1437	9	tender	tender	JJ
19775	1437	10	and	and	CC
19775	1437	11	when	when	WRB
19775	1437	12	young	young	JJ
19775	1437	13	are	be	VBP
19775	1437	14	used	use	VBN
19775	1437	15	like	like	IN
19775	1437	16	asparagus	asparagus	NN
19775	1437	17	.	.	.
19775	1438	1	The	the	DT
19775	1438	2	leaves	leave	NNS
19775	1438	3	of	of	IN
19775	1438	4	sorrel	sorrel	NN
19775	1438	5	and	and	CC
19775	1438	6	spinach	spinach	NN
19775	1438	7	are	be	VBP
19775	1438	8	often	often	RB
19775	1438	9	used	use	VBN
19775	1438	10	together	together	RB
19775	1438	11	as	as	IN
19775	1438	12	greens	green	NNS
19775	1438	13	.	.	.
19775	1439	1	(	(	-LRB-
19775	1439	2	See	see	VB
19775	1439	3	Asparagus	Asparagus	NNP
19775	1439	4	and	and	CC
19775	1439	5	Spinach	Spinach	NNP
19775	1439	6	receipts	receipt	NNS
19775	1439	7	)	)	-RRB-
19775	1439	8	.	.	.
19775	1440	1	BAKED	BAKED	NNP
19775	1440	2	TOMATOES	TOMATOES	NNP
19775	1440	3	.	.	.
19775	1441	1	Tomatoes	tomato	NNS
19775	1441	2	may	may	MD
19775	1441	3	be	be	VB
19775	1441	4	simply	simply	RB
19775	1441	5	baked	bake	VBN
19775	1441	6	without	without	IN
19775	1441	7	stuffing	stuff	VBG
19775	1441	8	.	.	.
19775	1442	1	Peel	peel	VB
19775	1442	2	them	-PRON-	PRP
19775	1442	3	first	first	RB
19775	1442	4	,	,	,
19775	1442	5	lay	lay	VB
19775	1442	6	stem	stem	NN
19775	1442	7	end	end	NN
19775	1442	8	down	down	RP
19775	1442	9	in	in	IN
19775	1442	10	a	a	DT
19775	1442	11	dripping	dripping	JJ
19775	1442	12	pan	pan	NN
19775	1442	13	,	,	,
19775	1442	14	cut	cut	VB
19775	1442	15	a	a	DT
19775	1442	16	Greek	greek	JJ
19775	1442	17	cross	cross	NN
19775	1442	18	on	on	IN
19775	1442	19	the	the	DT
19775	1442	20	top	top	NN
19775	1442	21	of	of	IN
19775	1442	22	each	each	DT
19775	1442	23	,	,	,
19775	1442	24	season	season	NN
19775	1442	25	with	with	IN
19775	1442	26	salt	salt	NN
19775	1442	27	,	,	,
19775	1442	28	pepper	pepper	NN
19775	1442	29	and	and	CC
19775	1442	30	sugar	sugar	NN
19775	1442	31	,	,	,
19775	1442	32	dot	dot	NN
19775	1442	33	with	with	IN
19775	1442	34	bits	bit	NNS
19775	1442	35	of	of	IN
19775	1442	36	butter	butter	NN
19775	1442	37	and	and	CC
19775	1442	38	sprinkle	sprinkle	VB
19775	1442	39	thickly	thickly	RB
19775	1442	40	with	with	IN
19775	1442	41	fine	fine	JJ
19775	1442	42	stale	stale	JJ
19775	1442	43	crumbs	crumb	NNS
19775	1442	44	,	,	,
19775	1442	45	adding	add	VBG
19775	1442	46	a	a	DT
19775	1442	47	generous	generous	JJ
19775	1442	48	bit	bit	NN
19775	1442	49	of	of	IN
19775	1442	50	butter	butter	NN
19775	1442	51	on	on	IN
19775	1442	52	top	top	NN
19775	1442	53	of	of	IN
19775	1442	54	each	each	DT
19775	1442	55	.	.	.
19775	1443	1	Pour	pour	VB
19775	1443	2	in	in	IN
19775	1443	3	at	at	IN
19775	1443	4	the	the	DT
19775	1443	5	side	side	NN
19775	1443	6	of	of	IN
19775	1443	7	the	the	DT
19775	1443	8	pan	pan	NN
19775	1443	9	two	two	CD
19775	1443	10	tablespoonfuls	tablespoonful	NNS
19775	1443	11	of	of	IN
19775	1443	12	water	water	NN
19775	1443	13	.	.	.
19775	1444	1	BROILED	broiled	NN
19775	1444	2	TOMATOES	TOMATOES	NNP
19775	1444	3	.	.	.
19775	1445	1	Turn	turn	VB
19775	1445	2	hot	hot	JJ
19775	1445	3	boiling	boiling	NN
19775	1445	4	water	water	NN
19775	1445	5	on	on	IN
19775	1445	6	to	to	IN
19775	1445	7	the	the	DT
19775	1445	8	tomatoes	tomato	NNS
19775	1445	9	to	to	TO
19775	1445	10	peel	peel	VB
19775	1445	11	them	-PRON-	PRP
19775	1445	12	,	,	,
19775	1445	13	cut	cut	VB
19775	1445	14	slices	slice	NNS
19775	1445	15	at	at	IN
19775	1445	16	least	least	JJS
19775	1445	17	three	three	CD
19775	1445	18	-	-	HYPH
19775	1445	19	quarters	quarter	NNS
19775	1445	20	of	of	IN
19775	1445	21	an	an	DT
19775	1445	22	inch	inch	NN
19775	1445	23	thick	thick	JJ
19775	1445	24	,	,	,
19775	1445	25	and	and	CC
19775	1445	26	small	small	JJ
19775	1445	27	tomatoes	tomato	NNS
19775	1445	28	in	in	IN
19775	1445	29	halves	half	NNS
19775	1445	30	,	,	,
19775	1445	31	rub	rub	VB
19775	1445	32	a	a	DT
19775	1445	33	piece	piece	NN
19775	1445	34	of	of	IN
19775	1445	35	fat	fat	JJ
19775	1445	36	pork	pork	NN
19775	1445	37	on	on	IN
19775	1445	38	the	the	DT
19775	1445	39	gridiron	gridiron	NN
19775	1445	40	,	,	,
19775	1445	41	put	put	VBN
19775	1445	42	on	on	IN
19775	1445	43	the	the	DT
19775	1445	44	tomatoes	tomato	NNS
19775	1445	45	,	,	,
19775	1445	46	and	and	CC
19775	1445	47	broil	broil	VB
19775	1445	48	on	on	IN
19775	1445	49	both	both	DT
19775	1445	50	sides	side	NNS
19775	1445	51	,	,	,
19775	1445	52	or	or	CC
19775	1445	53	dip	dip	NN
19775	1445	54	in	in	IN
19775	1445	55	sweet	sweet	JJ
19775	1445	56	oil	oil	NN
19775	1445	57	and	and	CC
19775	1445	58	broil	broil	NN
19775	1445	59	,	,	,
19775	1445	60	or	or	CC
19775	1445	61	cover	cover	VB
19775	1445	62	both	both	DT
19775	1445	63	sides	side	NNS
19775	1445	64	with	with	IN
19775	1445	65	cheese	cheese	NN
19775	1445	66	and	and	CC
19775	1445	67	broil	broil	NN
19775	1445	68	,	,	,
19775	1445	69	or	or	CC
19775	1445	70	slice	slice	VB
19775	1445	71	the	the	DT
19775	1445	72	tomatoes	tomato	NNS
19775	1445	73	with	with	IN
19775	1445	74	their	-PRON-	PRP$
19775	1445	75	skins	skin	NNS
19775	1445	76	on	on	IN
19775	1445	77	and	and	CC
19775	1445	78	broil	broil	NNP
19775	1445	79	,	,	,
19775	1445	80	and	and	CC
19775	1445	81	pour	pour	VB
19775	1445	82	melted	melted	JJ
19775	1445	83	butter	butter	NN
19775	1445	84	over	over	IN
19775	1445	85	them	-PRON-	PRP
19775	1445	86	.	.	.
19775	1446	1	In	in	IN
19775	1446	2	all	all	DT
19775	1446	3	cases	case	NNS
19775	1446	4	season	season	NN
19775	1446	5	nicely	nicely	RB
19775	1446	6	with	with	IN
19775	1446	7	salt	salt	NN
19775	1446	8	and	and	CC
19775	1446	9	pepper	pepper	NN
19775	1446	10	,	,	,
19775	1446	11	garnish	garnish	VBP
19775	1446	12	with	with	IN
19775	1446	13	parsley	parsley	NN
19775	1446	14	or	or	CC
19775	1446	15	cress	cress	NN
19775	1446	16	and	and	CC
19775	1446	17	serve	serve	VB
19775	1446	18	hot	hot	JJ
19775	1446	19	on	on	IN
19775	1446	20	a	a	DT
19775	1446	21	hot	hot	JJ
19775	1446	22	dish	dish	NN
19775	1446	23	.	.	.
19775	1447	1	ESCALLOPED	ESCALLOPED	NNP
19775	1447	2	TOMATOES	TOMATOES	NNP
19775	1447	3	.	.	.
19775	1448	1	Arrange	arrange	NN
19775	1448	2	in	in	IN
19775	1448	3	a	a	DT
19775	1448	4	baking	bake	VBG
19775	1448	5	pan	pan	NN
19775	1448	6	layers	layer	NNS
19775	1448	7	of	of	IN
19775	1448	8	tomatoes	tomato	NNS
19775	1448	9	covered	cover	VBN
19775	1448	10	with	with	IN
19775	1448	11	bread	bread	NN
19775	1448	12	crumbs	crumb	NNS
19775	1448	13	seasoned	season	VBN
19775	1448	14	with	with	IN
19775	1448	15	salt	salt	NN
19775	1448	16	,	,	,
19775	1448	17	pepper	pepper	NN
19775	1448	18	,	,	,
19775	1448	19	a	a	DT
19775	1448	20	little	little	JJ
19775	1448	21	sugar	sugar	NN
19775	1448	22	,	,	,
19775	1448	23	and	and	CC
19775	1448	24	dotted	dot	VBN
19775	1448	25	with	with	IN
19775	1448	26	butter	butter	NN
19775	1448	27	.	.	.
19775	1449	1	Let	let	VB
19775	1449	2	the	the	DT
19775	1449	3	upper	upper	JJ
19775	1449	4	layer	layer	NN
19775	1449	5	be	be	VB
19775	1449	6	of	of	IN
19775	1449	7	bread	bread	NN
19775	1449	8	crumbs	crumb	NNS
19775	1449	9	dotted	dot	VBN
19775	1449	10	with	with	IN
19775	1449	11	butter	butter	NN
19775	1449	12	.	.	.
19775	1450	1	Bake	bake	VB
19775	1450	2	covered	cover	VBN
19775	1450	3	,	,	,
19775	1450	4	half	half	PDT
19775	1450	5	an	an	DT
19775	1450	6	hour	hour	NN
19775	1450	7	.	.	.
19775	1451	1	A	a	DT
19775	1451	2	few	few	JJ
19775	1451	3	minutes	minute	NNS
19775	1451	4	before	before	IN
19775	1451	5	serving	serve	VBG
19775	1451	6	take	take	VBP
19775	1451	7	off	off	RP
19775	1451	8	the	the	DT
19775	1451	9	cover	cover	NN
19775	1451	10	and	and	CC
19775	1451	11	brown	brown	NNP
19775	1451	12	.	.	.
19775	1452	1	TOMATO	tomato	NN
19775	1452	2	CATSUP	CATSUP	NNP
19775	1452	3	.	.	.
19775	1453	1	Use	use	VB
19775	1453	2	ripe	ripe	JJ
19775	1453	3	tomatoes	tomato	NNS
19775	1453	4	,	,	,
19775	1453	5	boil	boil	VB
19775	1453	6	and	and	CC
19775	1453	7	strain	strain	VB
19775	1453	8	.	.	.
19775	1454	1	To	to	IN
19775	1454	2	every	every	DT
19775	1454	3	gallon	gallon	NN
19775	1454	4	of	of	IN
19775	1454	5	tomatoes	tomato	NNS
19775	1454	6	use	use	VBP
19775	1454	7	3	3	CD
19775	1454	8	tablespoonfuls	tablespoonful	NNS
19775	1454	9	of	of	IN
19775	1454	10	salt	salt	NN
19775	1454	11	,	,	,
19775	1454	12	2	2	CD
19775	1454	13	of	of	IN
19775	1454	14	mustard	mustard	NN
19775	1454	15	,	,	,
19775	1454	16	1	1	CD
19775	1454	17	-	-	SYM
19775	1454	18	1/2	1/2	CD
19775	1454	19	black	black	JJ
19775	1454	20	pepper	pepper	NN
19775	1454	21	,	,	,
19775	1454	22	1/4	1/4	CD
19775	1454	23	of	of	IN
19775	1454	24	cayenne	cayenne	NN
19775	1454	25	,	,	,
19775	1454	26	cup	cup	NN
19775	1454	27	of	of	IN
19775	1454	28	brown	brown	JJ
19775	1454	29	sugar	sugar	NN
19775	1454	30	and	and	CC
19775	1454	31	1	1	CD
19775	1454	32	pint	pint	NN
19775	1454	33	of	of	IN
19775	1454	34	cider	cider	NN
19775	1454	35	vinegar	vinegar	NN
19775	1454	36	.	.	.
19775	1455	1	Boil	Boil	NNP
19775	1455	2	four	four	CD
19775	1455	3	hours	hour	NNS
19775	1455	4	and	and	CC
19775	1455	5	watch	watch	VBP
19775	1455	6	carefully	carefully	RB
19775	1455	7	or	or	CC
19775	1455	8	it	-PRON-	PRP
19775	1455	9	will	will	MD
19775	1455	10	burn	burn	VB
19775	1455	11	.	.	.
19775	1456	1	Set	Set	VBN
19775	1456	2	on	on	IN
19775	1456	3	back	back	RB
19775	1456	4	of	of	IN
19775	1456	5	stove	stove	NN
19775	1456	6	and	and	CC
19775	1456	7	add	add	VB
19775	1456	8	1	1	CD
19775	1456	9	tablespoonful	tablespoonful	NN
19775	1456	10	of	of	IN
19775	1456	11	cinnamon	cinnamon	NN
19775	1456	12	,	,	,
19775	1456	13	1/2	1/2	CD
19775	1456	14	tablespoonful	tablespoonful	NN
19775	1456	15	of	of	IN
19775	1456	16	cloves	clove	NNS
19775	1456	17	,	,	,
19775	1456	18	and	and	CC
19775	1456	19	if	if	IN
19775	1456	20	liked	like	VBN
19775	1456	21	,	,	,
19775	1456	22	1	1	CD
19775	1456	23	pint	pint	NN
19775	1456	24	currant	currant	NN
19775	1456	25	jelly	jelly	RB
19775	1456	26	.	.	.
19775	1457	1	Mix	mix	VB
19775	1457	2	thoroughly	thoroughly	RB
19775	1457	3	,	,	,
19775	1457	4	can	can	MD
19775	1457	5	while	while	IN
19775	1457	6	hot	hot	JJ
19775	1457	7	and	and	CC
19775	1457	8	seal	seal	JJ
19775	1457	9	.	.	.
19775	1458	1	TOMATO	tomato	NN
19775	1458	2	FIGS	fig	NNS
19775	1458	3	.	.	.
19775	1459	1	Scald	Scald	NNP
19775	1459	2	and	and	CC
19775	1459	3	peel	peel	VB
19775	1459	4	the	the	DT
19775	1459	5	tomatoes	tomato	NNS
19775	1459	6	,	,	,
19775	1459	7	then	then	RB
19775	1459	8	weigh	weigh	VB
19775	1459	9	them	-PRON-	PRP
19775	1459	10	,	,	,
19775	1459	11	place	place	VB
19775	1459	12	them	-PRON-	PRP
19775	1459	13	in	in	IN
19775	1459	14	a	a	DT
19775	1459	15	stone	stone	NN
19775	1459	16	jar	jar	NN
19775	1459	17	with	with	IN
19775	1459	18	an	an	DT
19775	1459	19	equal	equal	JJ
19775	1459	20	amount	amount	NN
19775	1459	21	of	of	IN
19775	1459	22	sugar	sugar	NN
19775	1459	23	and	and	CC
19775	1459	24	let	let	VB
19775	1459	25	them	-PRON-	PRP
19775	1459	26	stand	stand	VB
19775	1459	27	two	two	CD
19775	1459	28	days	day	NNS
19775	1459	29	,	,	,
19775	1459	30	then	then	RB
19775	1459	31	pour	pour	VB
19775	1459	32	off	off	RP
19775	1459	33	the	the	DT
19775	1459	34	syrup	syrup	NN
19775	1459	35	and	and	CC
19775	1459	36	boil	boil	NN
19775	1459	37	and	and	CC
19775	1459	38	skim	skim	NN
19775	1459	39	until	until	IN
19775	1459	40	no	no	DT
19775	1459	41	scum	scum	NN
19775	1459	42	rises	rise	VBZ
19775	1459	43	.	.	.
19775	1460	1	Pour	pour	VB
19775	1460	2	it	-PRON-	PRP
19775	1460	3	over	over	IN
19775	1460	4	the	the	DT
19775	1460	5	tomatoes	tomato	NNS
19775	1460	6	and	and	CC
19775	1460	7	let	let	VB
19775	1460	8	them	-PRON-	PRP
19775	1460	9	stand	stand	VB
19775	1460	10	two	two	CD
19775	1460	11	days	day	NNS
19775	1460	12	as	as	IN
19775	1460	13	before	before	RB
19775	1460	14	,	,	,
19775	1460	15	pour	pour	VB
19775	1460	16	off	off	RP
19775	1460	17	,	,	,
19775	1460	18	boil	boil	NNP
19775	1460	19	and	and	CC
19775	1460	20	skim	skim	VB
19775	1460	21	a	a	DT
19775	1460	22	second	second	JJ
19775	1460	23	time	time	NN
19775	1460	24	and	and	CC
19775	1460	25	a	a	DT
19775	1460	26	third	third	JJ
19775	1460	27	time	time	NN
19775	1460	28	.	.	.
19775	1461	1	After	after	IN
19775	1461	2	the	the	DT
19775	1461	3	third	third	JJ
19775	1461	4	time	time	NN
19775	1461	5	they	-PRON-	PRP
19775	1461	6	are	be	VBP
19775	1461	7	fit	fit	JJ
19775	1461	8	to	to	TO
19775	1461	9	dry	dry	VB
19775	1461	10	if	if	IN
19775	1461	11	the	the	DT
19775	1461	12	weather	weather	NN
19775	1461	13	is	be	VBZ
19775	1461	14	good	good	JJ
19775	1461	15	,	,	,
19775	1461	16	if	if	IN
19775	1461	17	not	not	RB
19775	1461	18	let	let	VB
19775	1461	19	them	-PRON-	PRP
19775	1461	20	stand	stand	VB
19775	1461	21	in	in	IN
19775	1461	22	syrup	syrup	NN
19775	1461	23	until	until	IN
19775	1461	24	drying	dry	VBG
19775	1461	25	weather	weather	NN
19775	1461	26	.	.	.
19775	1462	1	Place	place	NN
19775	1462	2	on	on	IN
19775	1462	3	earthen	earthen	JJ
19775	1462	4	dishes	dish	NNS
19775	1462	5	and	and	CC
19775	1462	6	dry	dry	VB
19775	1462	7	in	in	IN
19775	1462	8	the	the	DT
19775	1462	9	sun	sun	NN
19775	1462	10	which	which	WDT
19775	1462	11	will	will	MD
19775	1462	12	take	take	VB
19775	1462	13	about	about	RB
19775	1462	14	a	a	DT
19775	1462	15	week	week	NN
19775	1462	16	,	,	,
19775	1462	17	after	after	IN
19775	1462	18	which	which	WDT
19775	1462	19	pack	pack	VBP
19775	1462	20	them	-PRON-	PRP
19775	1462	21	in	in	IN
19775	1462	22	wooden	wooden	JJ
19775	1462	23	boxes	box	NNS
19775	1462	24	with	with	IN
19775	1462	25	fine	fine	JJ
19775	1462	26	white	white	JJ
19775	1462	27	paper	paper	NN
19775	1462	28	between	between	IN
19775	1462	29	the	the	DT
19775	1462	30	layers	layer	NNS
19775	1462	31	;	;	:
19775	1462	32	so	so	RB
19775	1462	33	prepared	prepared	JJ
19775	1462	34	they	-PRON-	PRP
19775	1462	35	will	will	MD
19775	1462	36	keep	keep	VB
19775	1462	37	for	for	IN
19775	1462	38	years	year	NNS
19775	1462	39	.	.	.
19775	1463	1	FRIED	FRIED	NNP
19775	1463	2	TOMATOES	TOMATOES	NNP
19775	1463	3	.	.	.
19775	1464	1	Do	do	VB
19775	1464	2	not	not	RB
19775	1464	3	pare	pare	VB
19775	1464	4	the	the	DT
19775	1464	5	tomatoes	tomato	NNS
19775	1464	6	,	,	,
19775	1464	7	cut	cut	VBN
19775	1464	8	in	in	IN
19775	1464	9	slices	slice	NNS
19775	1464	10	,	,	,
19775	1464	11	roll	roll	NN
19775	1464	12	in	in	IN
19775	1464	13	flour	flour	NN
19775	1464	14	and	and	CC
19775	1464	15	fry	fry	NN
19775	1464	16	in	in	IN
19775	1464	17	butter	butter	NN
19775	1464	18	until	until	IN
19775	1464	19	both	both	DT
19775	1464	20	sides	side	NNS
19775	1464	21	are	be	VBP
19775	1464	22	brown	brown	JJ
19775	1464	23	,	,	,
19775	1464	24	season	season	NN
19775	1464	25	with	with	IN
19775	1464	26	salt	salt	NN
19775	1464	27	,	,	,
19775	1464	28	pepper	pepper	NN
19775	1464	29	and	and	CC
19775	1464	30	a	a	DT
19775	1464	31	little	little	JJ
19775	1464	32	sugar	sugar	NN
19775	1464	33	sprinkled	sprinkle	VBN
19775	1464	34	over	over	RP
19775	1464	35	while	while	IN
19775	1464	36	cooking	cooking	NN
19775	1464	37	;	;	:
19775	1464	38	or	or	CC
19775	1464	39	after	after	IN
19775	1464	40	the	the	DT
19775	1464	41	tomatoes	tomato	NNS
19775	1464	42	are	be	VBP
19775	1464	43	browned	brown	VBN
19775	1464	44	,	,	,
19775	1464	45	stir	stir	VB
19775	1464	46	into	into	IN
19775	1464	47	the	the	DT
19775	1464	48	gravy	gravy	NN
19775	1464	49	in	in	IN
19775	1464	50	the	the	DT
19775	1464	51	spider	spider	NN
19775	1464	52	,	,	,
19775	1464	53	one	one	CD
19775	1464	54	cupful	cupful	NN
19775	1464	55	of	of	IN
19775	1464	56	cream	cream	NN
19775	1464	57	thickened	thicken	VBN
19775	1464	58	with	with	IN
19775	1464	59	flour	flour	NN
19775	1464	60	.	.	.
19775	1465	1	Let	let	VB
19775	1465	2	it	-PRON-	PRP
19775	1465	3	boil	boil	VB
19775	1465	4	up	up	RP
19775	1465	5	,	,	,
19775	1465	6	and	and	CC
19775	1465	7	turn	turn	VB
19775	1465	8	it	-PRON-	PRP
19775	1465	9	over	over	IN
19775	1465	10	the	the	DT
19775	1465	11	tomatoes	tomato	NNS
19775	1465	12	.	.	.
19775	1466	1	MACARONI	MACARONI	NNP
19775	1466	2	WITH	with	IN
19775	1466	3	TOMATOES	TOMATOES	NNP
19775	1466	4	.	.	.
19775	1467	1	Remove	remove	VB
19775	1467	2	from	from	IN
19775	1467	3	each	each	DT
19775	1467	4	tomato	tomato	NN
19775	1467	5	the	the	DT
19775	1467	6	pips	pip	NNS
19775	1467	7	and	and	CC
19775	1467	8	watery	watery	JJ
19775	1467	9	substance	substance	NN
19775	1467	10	it	-PRON-	PRP
19775	1467	11	contains	contain	VBZ
19775	1467	12	;	;	:
19775	1467	13	put	put	VB
19775	1467	14	the	the	DT
19775	1467	15	tomatoes	tomato	NNS
19775	1467	16	in	in	IN
19775	1467	17	a	a	DT
19775	1467	18	saucepan	saucepan	NN
19775	1467	19	with	with	IN
19775	1467	20	a	a	DT
19775	1467	21	small	small	JJ
19775	1467	22	piece	piece	NN
19775	1467	23	of	of	IN
19775	1467	24	butter	butter	NN
19775	1467	25	,	,	,
19775	1467	26	pepper	pepper	NN
19775	1467	27	,	,	,
19775	1467	28	salt	salt	NN
19775	1467	29	,	,	,
19775	1467	30	thyme	thyme	NNS
19775	1467	31	and	and	CC
19775	1467	32	a	a	DT
19775	1467	33	bay	bay	NN
19775	1467	34	leaf	leaf	NN
19775	1467	35	,	,	,
19775	1467	36	and	and	CC
19775	1467	37	a	a	DT
19775	1467	38	few	few	JJ
19775	1467	39	tablespoonfuls	tablespoonful	NNS
19775	1467	40	of	of	IN
19775	1467	41	gravy	gravy	NN
19775	1467	42	or	or	CC
19775	1467	43	stock	stock	NN
19775	1467	44	,	,	,
19775	1467	45	keep	keep	VB
19775	1467	46	stirring	stir	VBG
19775	1467	47	until	until	IN
19775	1467	48	they	-PRON-	PRP
19775	1467	49	are	be	VBP
19775	1467	50	reduced	reduce	VBN
19775	1467	51	to	to	IN
19775	1467	52	a	a	DT
19775	1467	53	pulp	pulp	NN
19775	1467	54	,	,	,
19775	1467	55	then	then	RB
19775	1467	56	strain	strain	VB
19775	1467	57	through	through	IN
19775	1467	58	a	a	DT
19775	1467	59	sieve	sieve	NN
19775	1467	60	,	,	,
19775	1467	61	and	and	CC
19775	1467	62	pour	pour	VB
19775	1467	63	over	over	IN
19775	1467	64	macaroni	macaroni	NNP
19775	1467	65	already	already	RB
19775	1467	66	boiled	boil	VBN
19775	1467	67	soft	soft	JJ
19775	1467	68	and	and	CC
19775	1467	69	cover	cover	VB
19775	1467	70	with	with	IN
19775	1467	71	grated	grate	VBN
19775	1467	72	cheese	cheese	NN
19775	1467	73	;	;	:
19775	1467	74	bake	bake	NN
19775	1467	75	until	until	IN
19775	1467	76	a	a	DT
19775	1467	77	light	light	JJ
19775	1467	78	brown	brown	NN
19775	1467	79	.	.	.
19775	1468	1	TOMATO	tomato	NN
19775	1468	2	MANGOES	MANGOES	NNP
19775	1468	3	.	.	.
19775	1469	1	(	(	-LRB-
19775	1469	2	See	see	VB
19775	1469	3	Mangoes	Mangoes	NNP
19775	1469	4	.	.	.
19775	1469	5	)	)	-RRB-
19775	1470	1	TOMATO	tomato	NN
19775	1470	2	MUSTARD	mustard	NN
19775	1470	3	.	.	.
19775	1471	1	To	to	IN
19775	1471	2	one	one	CD
19775	1471	3	peck	peck	NN
19775	1471	4	of	of	IN
19775	1471	5	ripe	ripe	JJ
19775	1471	6	tomatoes	tomato	NNS
19775	1471	7	add	add	VBP
19775	1471	8	a	a	DT
19775	1471	9	teaspoonful	teaspoonful	NN
19775	1471	10	of	of	IN
19775	1471	11	salt	salt	NN
19775	1471	12	;	;	:
19775	1471	13	let	let	VB
19775	1471	14	it	-PRON-	PRP
19775	1471	15	stew	stew	VB
19775	1471	16	a	a	DT
19775	1471	17	half	half	JJ
19775	1471	18	hour	hour	NN
19775	1471	19	,	,	,
19775	1471	20	and	and	CC
19775	1471	21	strain	strain	VB
19775	1471	22	through	through	IN
19775	1471	23	a	a	DT
19775	1471	24	sieve	sieve	NN
19775	1471	25	.	.	.
19775	1472	1	Add	add	VB
19775	1472	2	two	two	CD
19775	1472	3	dessertspoonfuls	dessertspoonful	NNS
19775	1472	4	of	of	IN
19775	1472	5	onions	onion	NNS
19775	1472	6	chopped	chop	VBD
19775	1472	7	fine	fine	JJ
19775	1472	8	,	,	,
19775	1472	9	a	a	DT
19775	1472	10	dessertspoonful	dessertspoonful	NN
19775	1472	11	of	of	IN
19775	1472	12	whole	whole	JJ
19775	1472	13	pepper	pepper	NN
19775	1472	14	,	,	,
19775	1472	15	one	one	CD
19775	1472	16	of	of	IN
19775	1472	17	allspice	allspice	NN
19775	1472	18	,	,	,
19775	1472	19	one	one	CD
19775	1472	20	of	of	IN
19775	1472	21	cloves	clove	NNS
19775	1472	22	,	,	,
19775	1472	23	and	and	CC
19775	1472	24	half	half	PDT
19775	1472	25	a	a	DT
19775	1472	26	spoonful	spoonful	NN
19775	1472	27	of	of	IN
19775	1472	28	cayenne	cayenne	NN
19775	1472	29	pepper	pepper	NN
19775	1472	30	.	.	.
19775	1473	1	Let	let	VB
19775	1473	2	it	-PRON-	PRP
19775	1473	3	simmer	simmer	VB
19775	1473	4	down	down	RP
19775	1473	5	one	one	CD
19775	1473	6	-	-	HYPH
19775	1473	7	third	third	NN
19775	1473	8	,	,	,
19775	1473	9	adding	add	VBG
19775	1473	10	a	a	DT
19775	1473	11	teaspoonful	teaspoonful	NN
19775	1473	12	of	of	IN
19775	1473	13	curry	curry	NN
19775	1473	14	,	,	,
19775	1473	15	and	and	CC
19775	1473	16	a	a	DT
19775	1473	17	teacupful	teacupful	NN
19775	1473	18	of	of	IN
19775	1473	19	mustard	mustard	NN
19775	1473	20	.	.	.
19775	1474	1	Then	then	RB
19775	1474	2	simmer	simmer	VB
19775	1474	3	half	half	PDT
19775	1474	4	an	an	DT
19775	1474	5	hour	hour	NN
19775	1474	6	longer	long	RBR
19775	1474	7	.	.	.
19775	1475	1	FROZEN	FROZEN	NNP
19775	1475	2	TOMATO	TOMATO	NNP
19775	1475	3	SALAD	salad	NN
19775	1475	4	.	.	.
19775	1476	1	Peel	peel	NN
19775	1476	2	and	and	CC
19775	1476	3	chop	chop	VB
19775	1476	4	fine	fine	RB
19775	1476	5	a	a	DT
19775	1476	6	half	half	JJ
19775	1476	7	dozen	dozen	NN
19775	1476	8	solid	solid	JJ
19775	1476	9	tomatoes	tomato	NNS
19775	1476	10	,	,	,
19775	1476	11	season	season	NN
19775	1476	12	with	with	IN
19775	1476	13	a	a	DT
19775	1476	14	teaspoonful	teaspoonful	NN
19775	1476	15	of	of	IN
19775	1476	16	salt	salt	NN
19775	1476	17	,	,	,
19775	1476	18	a	a	DT
19775	1476	19	saltspoonful	saltspoonful	NN
19775	1476	20	of	of	IN
19775	1476	21	pepper	pepper	NN
19775	1476	22	and	and	CC
19775	1476	23	a	a	DT
19775	1476	24	teaspoonful	teaspoonful	NN
19775	1476	25	of	of	IN
19775	1476	26	lemon	lemon	NN
19775	1476	27	juice	juice	NN
19775	1476	28	.	.	.
19775	1477	1	Freeze	freeze	VB
19775	1477	2	the	the	DT
19775	1477	3	pulp	pulp	NN
19775	1477	4	solid	solid	JJ
19775	1477	5	in	in	IN
19775	1477	6	an	an	DT
19775	1477	7	ice	ice	NN
19775	1477	8	cream	cream	NN
19775	1477	9	freezer	freezer	NN
19775	1477	10	,	,	,
19775	1477	11	when	when	WRB
19775	1477	12	frozen	frozen	JJ
19775	1477	13	mold	mold	NN
19775	1477	14	it	-PRON-	PRP
19775	1477	15	into	into	IN
19775	1477	16	fancy	fancy	JJ
19775	1477	17	shapes	shape	NNS
19775	1477	18	and	and	CC
19775	1477	19	serve	serve	VB
19775	1477	20	on	on	IN
19775	1477	21	lettuce	lettuce	NN
19775	1477	22	with	with	IN
19775	1477	23	a	a	DT
19775	1477	24	tablespoonful	tablespoonful	NN
19775	1477	25	of	of	IN
19775	1477	26	mayonnaise	mayonnaise	NN
19775	1477	27	over	over	IN
19775	1477	28	each	each	DT
19775	1477	29	mold	mold	NN
19775	1477	30	.	.	.
19775	1478	1	TOMATO	TOMATO	NNP
19775	1478	2	SOUP	SOUP	NNP
19775	1478	3	.	.	.
19775	1479	1	Boil	boil	VB
19775	1479	2	a	a	DT
19775	1479	3	quart	quart	NN
19775	1479	4	of	of	IN
19775	1479	5	tomatoes	tomato	NNS
19775	1479	6	in	in	IN
19775	1479	7	a	a	DT
19775	1479	8	pint	pint	NN
19775	1479	9	of	of	IN
19775	1479	10	water	water	NN
19775	1479	11	for	for	IN
19775	1479	12	twenty	twenty	CD
19775	1479	13	minutes	minute	NNS
19775	1479	14	and	and	CC
19775	1479	15	strain	strain	VB
19775	1479	16	;	;	:
19775	1479	17	put	put	VBN
19775	1479	18	in	in	RP
19775	1479	19	a	a	DT
19775	1479	20	small	small	JJ
19775	1479	21	teaspoonful	teaspoonful	NN
19775	1479	22	of	of	IN
19775	1479	23	soda	soda	NN
19775	1479	24	,	,	,
19775	1479	25	and	and	CC
19775	1479	26	a	a	DT
19775	1479	27	quart	quart	NN
19775	1479	28	of	of	IN
19775	1479	29	milk	milk	NN
19775	1479	30	as	as	IN
19775	1479	31	it	-PRON-	PRP
19775	1479	32	foams	foam	VBZ
19775	1479	33	.	.	.
19775	1480	1	Add	add	VB
19775	1480	2	a	a	DT
19775	1480	3	tablespoonful	tablespoonful	NN
19775	1480	4	of	of	IN
19775	1480	5	butter	butter	NN
19775	1480	6	and	and	CC
19775	1480	7	two	two	CD
19775	1480	8	tablespoonfuls	tablespoonful	NNS
19775	1480	9	of	of	IN
19775	1480	10	cornstarch	cornstarch	NN
19775	1480	11	rubbed	rub	VBN
19775	1480	12	together	together	RB
19775	1480	13	,	,	,
19775	1480	14	plenty	plenty	NN
19775	1480	15	of	of	IN
19775	1480	16	salt	salt	NN
19775	1480	17	and	and	CC
19775	1480	18	a	a	DT
19775	1480	19	sprinkling	sprinkling	NN
19775	1480	20	of	of	IN
19775	1480	21	pepper	pepper	NN
19775	1480	22	.	.	.
19775	1481	1	Put	put	VB
19775	1481	2	a	a	DT
19775	1481	3	tablespoonful	tablespoonful	NN
19775	1481	4	of	of	IN
19775	1481	5	whipped	whip	VBN
19775	1481	6	cream	cream	NN
19775	1481	7	in	in	IN
19775	1481	8	each	each	DT
19775	1481	9	soup	soup	NN
19775	1481	10	plate	plate	NN
19775	1481	11	.	.	.
19775	1482	1	STUFFED	stuffed	NN
19775	1482	2	TOMATOES	TOMATOES	NNP
19775	1482	3	.	.	.
19775	1483	1	Cut	cut	VB
19775	1483	2	off	off	RP
19775	1483	3	a	a	DT
19775	1483	4	transverse	transverse	JJ
19775	1483	5	slice	slice	NN
19775	1483	6	from	from	IN
19775	1483	7	the	the	DT
19775	1483	8	stem	stem	NN
19775	1483	9	end	end	NN
19775	1483	10	of	of	IN
19775	1483	11	the	the	DT
19775	1483	12	tomato	tomato	NN
19775	1483	13	;	;	:
19775	1483	14	scrape	scrape	VB
19775	1483	15	out	out	RP
19775	1483	16	the	the	DT
19775	1483	17	inside	inside	JJ
19775	1483	18	pulp	pulp	NN
19775	1483	19	and	and	CC
19775	1483	20	stuff	stuff	VB
19775	1483	21	it	-PRON-	PRP
19775	1483	22	with	with	IN
19775	1483	23	mashed	mashed	JJ
19775	1483	24	potatoes	potato	NNS
19775	1483	25	,	,	,
19775	1483	26	bread	bread	NN
19775	1483	27	crumbs	crumb	NNS
19775	1483	28	,	,	,
19775	1483	29	parsley	parsley	NN
19775	1483	30	and	and	CC
19775	1483	31	onions	onion	NNS
19775	1483	32	,	,	,
19775	1483	33	or	or	CC
19775	1483	34	with	with	IN
19775	1483	35	any	any	DT
19775	1483	36	force	force	NN
19775	1483	37	meat	meat	NN
19775	1483	38	,	,	,
19775	1483	39	fish	fish	NN
19775	1483	40	,	,	,
19775	1483	41	or	or	CC
19775	1483	42	poultry	poultry	NN
19775	1483	43	well	well	RB
19775	1483	44	seasoned	season	VBN
19775	1483	45	with	with	IN
19775	1483	46	butter	butter	NN
19775	1483	47	,	,	,
19775	1483	48	pepper	pepper	NN
19775	1483	49	and	and	CC
19775	1483	50	salt	salt	NN
19775	1483	51	,	,	,
19775	1483	52	moistened	moisten	VBN
19775	1483	53	with	with	IN
19775	1483	54	a	a	DT
19775	1483	55	little	little	JJ
19775	1483	56	stock	stock	NN
19775	1483	57	or	or	CC
19775	1483	58	cream	cream	NN
19775	1483	59	and	and	CC
19775	1483	60	the	the	DT
19775	1483	61	yolk	yolk	NN
19775	1483	62	of	of	IN
19775	1483	63	an	an	DT
19775	1483	64	egg	egg	NN
19775	1483	65	added	add	VBN
19775	1483	66	to	to	TO
19775	1483	67	bind	bind	VB
19775	1483	68	it	-PRON-	PRP
19775	1483	69	,	,	,
19775	1483	70	bake	bake	VBP
19775	1483	71	.	.	.
19775	1484	1	Or	or	CC
19775	1484	2	,	,	,
19775	1484	3	scoop	scoop	VB
19775	1484	4	out	out	RP
19775	1484	5	the	the	DT
19775	1484	6	seeds	seed	NNS
19775	1484	7	,	,	,
19775	1484	8	place	place	VB
19775	1484	9	the	the	DT
19775	1484	10	tomatoes	tomato	NNS
19775	1484	11	in	in	IN
19775	1484	12	a	a	DT
19775	1484	13	saucepan	saucepan	NN
19775	1484	14	containing	contain	VBG
19775	1484	15	a	a	DT
19775	1484	16	gill	gill	NN
19775	1484	17	of	of	IN
19775	1484	18	salad	salad	NN
19775	1484	19	oil	oil	NN
19775	1484	20	;	;	:
19775	1484	21	next	next	JJ
19775	1484	22	chop	chop	NN
19775	1484	23	about	about	IN
19775	1484	24	half	half	PDT
19775	1484	25	a	a	DT
19775	1484	26	bottle	bottle	NN
19775	1484	27	of	of	IN
19775	1484	28	mushrooms	mushroom	NNS
19775	1484	29	,	,	,
19775	1484	30	a	a	DT
19775	1484	31	handful	handful	NN
19775	1484	32	of	of	IN
19775	1484	33	parsley	parsley	NN
19775	1484	34	and	and	CC
19775	1484	35	four	four	CD
19775	1484	36	shallots	shallot	NNS
19775	1484	37	,	,	,
19775	1484	38	put	put	VBD
19775	1484	39	them	-PRON-	PRP
19775	1484	40	into	into	IN
19775	1484	41	a	a	DT
19775	1484	42	stewpan	stewpan	NN
19775	1484	43	with	with	IN
19775	1484	44	two	two	CD
19775	1484	45	ounces	ounce	NNS
19775	1484	46	of	of	IN
19775	1484	47	scraped	scrape	VBN
19775	1484	48	bacon	bacon	NN
19775	1484	49	or	or	CC
19775	1484	50	ham	ham	NN
19775	1484	51	,	,	,
19775	1484	52	season	season	NN
19775	1484	53	with	with	IN
19775	1484	54	pepper	pepper	NN
19775	1484	55	,	,	,
19775	1484	56	salt	salt	NN
19775	1484	57	,	,	,
19775	1484	58	a	a	DT
19775	1484	59	little	little	JJ
19775	1484	60	chopped	chopped	JJ
19775	1484	61	thyme	thyme	NNS
19775	1484	62	and	and	CC
19775	1484	63	fry	fry	VB
19775	1484	64	five	five	CD
19775	1484	65	minutes	minute	NNS
19775	1484	66	,	,	,
19775	1484	67	when	when	WRB
19775	1484	68	add	add	VBP
19775	1484	69	the	the	DT
19775	1484	70	yolks	yolk	NNS
19775	1484	71	of	of	IN
19775	1484	72	three	three	CD
19775	1484	73	eggs	egg	NNS
19775	1484	74	.	.	.
19775	1485	1	Fill	fill	VB
19775	1485	2	the	the	DT
19775	1485	3	tomatoes	tomato	NNS
19775	1485	4	with	with	IN
19775	1485	5	this	this	DT
19775	1485	6	mixture	mixture	NN
19775	1485	7	,	,	,
19775	1485	8	sprinkle	sprinkle	VB
19775	1485	9	with	with	IN
19775	1485	10	bread	bread	NN
19775	1485	11	crumbs	crumb	NNS
19775	1485	12	and	and	CC
19775	1485	13	bake	bake	VB
19775	1485	14	until	until	IN
19775	1485	15	brown	brown	NNP
19775	1485	16	.	.	.
19775	1486	1	TOMATO	tomato	NN
19775	1486	2	WINE	wine	NN
19775	1486	3	.	.	.
19775	1487	1	Take	take	VB
19775	1487	2	fresh	fresh	JJ
19775	1487	3	ripe	ripe	JJ
19775	1487	4	tomatoes	tomato	NNS
19775	1487	5	,	,	,
19775	1487	6	mash	mash	NN
19775	1487	7	very	very	RB
19775	1487	8	fine	fine	JJ
19775	1487	9	,	,	,
19775	1487	10	strain	strain	VBP
19775	1487	11	through	through	IN
19775	1487	12	a	a	DT
19775	1487	13	thin	thin	JJ
19775	1487	14	cloth	cloth	NN
19775	1487	15	.	.	.
19775	1488	1	To	to	IN
19775	1488	2	every	every	DT
19775	1488	3	gallon	gallon	NN
19775	1488	4	of	of	IN
19775	1488	5	the	the	DT
19775	1488	6	pure	pure	JJ
19775	1488	7	juice	juice	NN
19775	1488	8	add	add	VBP
19775	1488	9	one	one	CD
19775	1488	10	and	and	CC
19775	1488	11	one	one	CD
19775	1488	12	-	-	HYPH
19775	1488	13	quarter	quarter	NN
19775	1488	14	pounds	pound	NNS
19775	1488	15	of	of	IN
19775	1488	16	sugar	sugar	NN
19775	1488	17	and	and	CC
19775	1488	18	set	set	VBD
19775	1488	19	away	away	RP
19775	1488	20	in	in	IN
19775	1488	21	an	an	DT
19775	1488	22	earthen	earthen	JJ
19775	1488	23	jar	jar	NN
19775	1488	24	about	about	RB
19775	1488	25	nine	nine	CD
19775	1488	26	days	day	NNS
19775	1488	27	or	or	CC
19775	1488	28	until	until	IN
19775	1488	29	it	-PRON-	PRP
19775	1488	30	has	have	VBZ
19775	1488	31	fermented	ferment	VBN
19775	1488	32	;	;	:
19775	1488	33	a	a	DT
19775	1488	34	little	little	JJ
19775	1488	35	salt	salt	NN
19775	1488	36	will	will	MD
19775	1488	37	improve	improve	VB
19775	1488	38	its	-PRON-	PRP$
19775	1488	39	taste	taste	NN
19775	1488	40	;	;	:
19775	1488	41	strain	strain	VB
19775	1488	42	again	again	RB
19775	1488	43	,	,	,
19775	1488	44	bottle	bottle	NN
19775	1488	45	,	,	,
19775	1488	46	cork	cork	NN
19775	1488	47	tightly	tightly	RB
19775	1488	48	and	and	CC
19775	1488	49	tie	tie	VB
19775	1488	50	down	down	RP
19775	1488	51	cork	cork	NN
19775	1488	52	.	.	.
19775	1489	1	To	to	TO
19775	1489	2	use	use	VB
19775	1489	3	it	-PRON-	PRP
19775	1489	4	as	as	IN
19775	1489	5	a	a	DT
19775	1489	6	drink	drink	NN
19775	1489	7	,	,	,
19775	1489	8	to	to	IN
19775	1489	9	every	every	DT
19775	1489	10	gallon	gallon	NN
19775	1489	11	of	of	IN
19775	1489	12	fresh	fresh	JJ
19775	1489	13	sweetened	sweeten	VBN
19775	1489	14	water	water	NN
19775	1489	15	add	add	VB
19775	1489	16	half	half	PDT
19775	1489	17	a	a	DT
19775	1489	18	tumbler	tumbler	NN
19775	1489	19	of	of	IN
19775	1489	20	the	the	DT
19775	1489	21	wine	wine	NN
19775	1489	22	with	with	IN
19775	1489	23	a	a	DT
19775	1489	24	few	few	JJ
19775	1489	25	drops	drop	NNS
19775	1489	26	of	of	IN
19775	1489	27	lemon	lemon	NN
19775	1489	28	essence	essence	NN
19775	1489	29	and	and	CC
19775	1489	30	one	one	PRP
19775	1489	31	has	have	VBZ
19775	1489	32	a	a	DT
19775	1489	33	good	good	JJ
19775	1489	34	substitute	substitute	NN
19775	1489	35	for	for	IN
19775	1489	36	lemonade	lemonade	NN
19775	1489	37	.	.	.
19775	1490	1	KIZZIE	KIZZIE	NNP
19775	1490	2	BECKLY	BECKLY	NNP
19775	1490	3	.	.	.
19775	1491	1	BAKED	BAKED	NNP
19775	1491	2	TURNIPS	turnip	NNS
19775	1491	3	.	.	.
19775	1492	1	Peel	peel	VB
19775	1492	2	and	and	CC
19775	1492	3	boil	boil	VB
19775	1492	4	some	some	DT
19775	1492	5	turnips	turnip	NNS
19775	1492	6	in	in	IN
19775	1492	7	salted	salted	JJ
19775	1492	8	water	water	NN
19775	1492	9	to	to	TO
19775	1492	10	which	which	WDT
19775	1492	11	a	a	DT
19775	1492	12	half	half	NN
19775	1492	13	teaspoonful	teaspoonful	JJ
19775	1492	14	of	of	IN
19775	1492	15	sugar	sugar	NN
19775	1492	16	has	have	VBZ
19775	1492	17	been	be	VBN
19775	1492	18	added	add	VBN
19775	1492	19	.	.	.
19775	1493	1	Slice	slice	VB
19775	1493	2	them	-PRON-	PRP
19775	1493	3	half	half	PDT
19775	1493	4	an	an	DT
19775	1493	5	inch	inch	NN
19775	1493	6	thick	thick	JJ
19775	1493	7	and	and	CC
19775	1493	8	put	put	VBD
19775	1493	9	them	-PRON-	PRP
19775	1493	10	in	in	IN
19775	1493	11	a	a	DT
19775	1493	12	stew	stew	NN
19775	1493	13	-	-	HYPH
19775	1493	14	pan	pan	NN
19775	1493	15	with	with	IN
19775	1493	16	two	two	CD
19775	1493	17	tablespoonfuls	tablespoonful	NNS
19775	1493	18	of	of	IN
19775	1493	19	butter	butter	NN
19775	1493	20	to	to	IN
19775	1493	21	six	six	CD
19775	1493	22	or	or	CC
19775	1493	23	seven	seven	CD
19775	1493	24	good	good	JJ
19775	1493	25	sized	sized	JJ
19775	1493	26	turnips	turnip	NNS
19775	1493	27	,	,	,
19775	1493	28	shake	shake	VB
19775	1493	29	them	-PRON-	PRP
19775	1493	30	until	until	IN
19775	1493	31	they	-PRON-	PRP
19775	1493	32	are	be	VBP
19775	1493	33	lightly	lightly	RB
19775	1493	34	browned	brown	VBN
19775	1493	35	.	.	.
19775	1494	1	Season	season	NN
19775	1494	2	with	with	IN
19775	1494	3	salt	salt	NN
19775	1494	4	,	,	,
19775	1494	5	pepper	pepper	NN
19775	1494	6	,	,	,
19775	1494	7	a	a	DT
19775	1494	8	trifle	trifle	NN
19775	1494	9	of	of	IN
19775	1494	10	mace	mace	NN
19775	1494	11	and	and	CC
19775	1494	12	sugar	sugar	NN
19775	1494	13	.	.	.
19775	1495	1	Pour	pour	VB
19775	1495	2	over	over	IN
19775	1495	3	a	a	DT
19775	1495	4	pint	pint	NN
19775	1495	5	of	of	IN
19775	1495	6	good	good	JJ
19775	1495	7	brown	brown	JJ
19775	1495	8	gravy	gravy	NN
19775	1495	9	and	and	CC
19775	1495	10	serve	serve	VBP
19775	1495	11	.	.	.
19775	1496	1	BOILED	BOILED	NNP
19775	1496	2	TURNIPS	turnip	NNS
19775	1496	3	.	.	.
19775	1497	1	Put	put	VB
19775	1497	2	three	three	CD
19775	1497	3	tablespoonfuls	tablespoonful	NNS
19775	1497	4	of	of	IN
19775	1497	5	butter	butter	NN
19775	1497	6	in	in	IN
19775	1497	7	a	a	DT
19775	1497	8	saucepan	saucepan	NN
19775	1497	9	and	and	CC
19775	1497	10	as	as	RB
19775	1497	11	soon	soon	RB
19775	1497	12	as	as	IN
19775	1497	13	it	-PRON-	PRP
19775	1497	14	is	be	VBZ
19775	1497	15	melted	melt	VBN
19775	1497	16	put	put	VBN
19775	1497	17	in	in	IN
19775	1497	18	one	one	CD
19775	1497	19	small	small	JJ
19775	1497	20	onion	onion	NN
19775	1497	21	,	,	,
19775	1497	22	minced	mince	VBD
19775	1497	23	fine	fine	JJ
19775	1497	24	and	and	CC
19775	1497	25	one	one	CD
19775	1497	26	quart	quart	NN
19775	1497	27	of	of	IN
19775	1497	28	turnips	turnip	NNS
19775	1497	29	cut	cut	VBN
19775	1497	30	in	in	IN
19775	1497	31	dice	dice	NNS
19775	1497	32	;	;	:
19775	1497	33	stir	stir	VB
19775	1497	34	until	until	IN
19775	1497	35	they	-PRON-	PRP
19775	1497	36	are	be	VBP
19775	1497	37	brown	brown	JJ
19775	1497	38	,	,	,
19775	1497	39	when	when	WRB
19775	1497	40	add	add	VB
19775	1497	41	one	one	CD
19775	1497	42	teaspoonful	teaspoonful	NN
19775	1497	43	of	of	IN
19775	1497	44	salt	salt	NN
19775	1497	45	,	,	,
19775	1497	46	the	the	DT
19775	1497	47	same	same	JJ
19775	1497	48	of	of	IN
19775	1497	49	sugar	sugar	NN
19775	1497	50	,	,	,
19775	1497	51	one	one	CD
19775	1497	52	tablespoonful	tablespoonful	NN
19775	1497	53	of	of	IN
19775	1497	54	flour	flour	NN
19775	1497	55	and	and	CC
19775	1497	56	half	half	PDT
19775	1497	57	a	a	DT
19775	1497	58	saltspoonful	saltspoonful	NN
19775	1497	59	of	of	IN
19775	1497	60	pepper	pepper	NN
19775	1497	61	,	,	,
19775	1497	62	stirring	stir	VBG
19775	1497	63	for	for	IN
19775	1497	64	two	two	CD
19775	1497	65	minutes	minute	NNS
19775	1497	66	.	.	.
19775	1498	1	Then	then	RB
19775	1498	2	add	add	VB
19775	1498	3	a	a	DT
19775	1498	4	cupful	cupful	NN
19775	1498	5	of	of	IN
19775	1498	6	milk	milk	NN
19775	1498	7	or	or	CC
19775	1498	8	stock	stock	NN
19775	1498	9	and	and	CC
19775	1498	10	simmer	simmer	NN
19775	1498	11	for	for	IN
19775	1498	12	twenty	twenty	CD
19775	1498	13	minutes	minute	NNS
19775	1498	14	,	,	,
19775	1498	15	keeping	keep	VBG
19775	1498	16	the	the	DT
19775	1498	17	saucepan	saucepan	NN
19775	1498	18	covered	cover	VBN
19775	1498	19	.	.	.
19775	1499	1	Serve	serve	VB
19775	1499	2	immediately	immediately	RB
19775	1499	3	.	.	.
19775	1500	1	TURNIP	TURNIP	NNP
19775	1500	2	SALAD	salad	NN
19775	1500	3	.	.	.
19775	1501	1	Slice	slice	VB
19775	1501	2	very	very	RB
19775	1501	3	thin	thin	JJ
19775	1501	4	three	three	CD
19775	1501	5	or	or	CC
19775	1501	6	four	four	CD
19775	1501	7	turnips	turnip	NNS
19775	1501	8	;	;	:
19775	1501	9	put	put	VB
19775	1501	10	them	-PRON-	PRP
19775	1501	11	to	to	TO
19775	1501	12	soak	soak	VB
19775	1501	13	over	over	RP
19775	1501	14	night	night	NN
19775	1501	15	,	,	,
19775	1501	16	change	change	VB
19775	1501	17	the	the	DT
19775	1501	18	water	water	NN
19775	1501	19	the	the	DT
19775	1501	20	next	next	JJ
19775	1501	21	morning	morning	NN
19775	1501	22	,	,	,
19775	1501	23	then	then	RB
19775	1501	24	cut	cut	VB
19775	1501	25	up	up	RP
19775	1501	26	very	very	RB
19775	1501	27	fine	fine	JJ
19775	1501	28	,	,	,
19775	1501	29	put	put	VBN
19775	1501	30	on	on	IN
19775	1501	31	salt	salt	NN
19775	1501	32	,	,	,
19775	1501	33	pepper	pepper	NN
19775	1501	34	,	,	,
19775	1501	35	celery	celery	NN
19775	1501	36	salt	salt	NN
19775	1501	37	,	,	,
19775	1501	38	or	or	CC
19775	1501	39	celery	celery	NN
19775	1501	40	seed	seed	NN
19775	1501	41	and	and	CC
19775	1501	42	vinegar	vinegar	NN
19775	1501	43	.	.	.
19775	1502	1	VEGETABLE	VEGETABLE	NNP
19775	1502	2	ASPIC	ASPIC	NNP
19775	1502	3	MOLDS	MOLDS	NNP
19775	1502	4	.	.	.
19775	1503	1	In	in	IN
19775	1503	2	the	the	DT
19775	1503	3	bottom	bottom	NN
19775	1503	4	of	of	IN
19775	1503	5	some	some	DT
19775	1503	6	very	very	RB
19775	1503	7	small	small	JJ
19775	1503	8	molds	mold	NNS
19775	1503	9	lay	lie	VBD
19775	1503	10	alternately	alternately	RB
19775	1503	11	small	small	JJ
19775	1503	12	pieces	piece	NNS
19775	1503	13	of	of	IN
19775	1503	14	chili	chili	NN
19775	1503	15	,	,	,
19775	1503	16	chervil	chervil	NN
19775	1503	17	and	and	CC
19775	1503	18	hard	hard	RB
19775	1503	19	-	-	HYPH
19775	1503	20	boiled	boil	VBN
19775	1503	21	white	white	NN
19775	1503	22	of	of	IN
19775	1503	23	egg	egg	NN
19775	1503	24	.	.	.
19775	1504	1	Cover	cover	VB
19775	1504	2	these	these	DT
19775	1504	3	well	well	JJ
19775	1504	4	with	with	IN
19775	1504	5	liquid	liquid	JJ
19775	1504	6	aspic	aspic	NN
19775	1504	7	,	,	,
19775	1504	8	then	then	RB
19775	1504	9	add	add	VB
19775	1504	10	a	a	DT
19775	1504	11	further	further	JJ
19775	1504	12	layer	layer	NN
19775	1504	13	of	of	IN
19775	1504	14	chopped	chop	VBN
19775	1504	15	parsley	parsley	NN
19775	1504	16	and	and	CC
19775	1504	17	finely	finely	RB
19775	1504	18	chopped	chop	VBD
19775	1504	19	yolk	yolk	NN
19775	1504	20	of	of	IN
19775	1504	21	hard	hard	RB
19775	1504	22	-	-	HYPH
19775	1504	23	boiled	boil	VBN
19775	1504	24	egg	egg	NN
19775	1504	25	.	.	.
19775	1505	1	Having	have	VBG
19775	1505	2	covered	cover	VBN
19775	1505	3	this	this	DT
19775	1505	4	also	also	RB
19775	1505	5	with	with	IN
19775	1505	6	aspic	aspic	NNP
19775	1505	7	,	,	,
19775	1505	8	put	put	VBN
19775	1505	9	in	in	IN
19775	1505	10	another	another	DT
19775	1505	11	layer	layer	NN
19775	1505	12	of	of	IN
19775	1505	13	small	small	JJ
19775	1505	14	squares	square	NNS
19775	1505	15	of	of	IN
19775	1505	16	cheese	cheese	NN
19775	1505	17	and	and	CC
19775	1505	18	a	a	DT
19775	1505	19	few	few	JJ
19775	1505	20	capers	caper	NNS
19775	1505	21	,	,	,
19775	1505	22	and	and	CC
19775	1505	23	so	so	RB
19775	1505	24	continue	continue	VB
19775	1505	25	the	the	DT
19775	1505	26	operation	operation	NN
19775	1505	27	till	till	IN
19775	1505	28	the	the	DT
19775	1505	29	molds	mold	NNS
19775	1505	30	are	be	VBP
19775	1505	31	quite	quite	RB
19775	1505	32	full	full	JJ
19775	1505	33	.	.	.
19775	1506	1	When	when	WRB
19775	1506	2	set	set	VBN
19775	1506	3	on	on	IN
19775	1506	4	ice	ice	NN
19775	1506	5	turn	turn	NN
19775	1506	6	out	out	IN
19775	1506	7	of	of	IN
19775	1506	8	the	the	DT
19775	1506	9	molds	mold	NNS
19775	1506	10	and	and	CC
19775	1506	11	serve	serve	VB
19775	1506	12	on	on	IN
19775	1506	13	lettuce	lettuce	NN
19775	1506	14	leaves	leave	NNS
19775	1506	15	with	with	IN
19775	1506	16	mustard	mustard	NN
19775	1506	17	,	,	,
19775	1506	18	cress	cress	NN
19775	1506	19	and	and	CC
19775	1506	20	chopped	chop	VBN
19775	1506	21	aspic	aspic	JJ
19775	1506	22	jelly	jelly	NNP
19775	1506	23	.	.	.
19775	1507	1	The	the	DT
19775	1507	2	aspic	aspic	NN
19775	1507	3	is	be	VBZ
19775	1507	4	made	make	VBN
19775	1507	5	by	by	IN
19775	1507	6	using	use	VBG
19775	1507	7	a	a	DT
19775	1507	8	meat	meat	NN
19775	1507	9	or	or	CC
19775	1507	10	vegetable	vegetable	JJ
19775	1507	11	stock	stock	NN
19775	1507	12	to	to	IN
19775	1507	13	which	which	WDT
19775	1507	14	is	be	VBZ
19775	1507	15	added	add	VBN
19775	1507	16	enough	enough	JJ
19775	1507	17	soaked	soak	VBN
19775	1507	18	gelatine	gelatine	NN
19775	1507	19	to	to	TO
19775	1507	20	make	make	VB
19775	1507	21	a	a	DT
19775	1507	22	jelly	jelly	NN
19775	1507	23	when	when	WRB
19775	1507	24	cold	cold	JJ
19775	1507	25	.	.	.
19775	1508	1	VEGETABLE	VEGETABLE	NNP
19775	1508	2	SOUP	SOUP	NNP
19775	1508	3	.	.	.
19775	1509	1	Put	put	VB
19775	1509	2	a	a	DT
19775	1509	3	half	half	JJ
19775	1509	4	-	-	HYPH
19775	1509	5	cup	cup	NN
19775	1509	6	of	of	IN
19775	1509	7	drippings	dripping	NNS
19775	1509	8	into	into	IN
19775	1509	9	a	a	DT
19775	1509	10	saucepan	saucepan	NN
19775	1509	11	,	,	,
19775	1509	12	thicken	thicken	VB
19775	1509	13	it	-PRON-	PRP
19775	1509	14	with	with	IN
19775	1509	15	two	two	CD
19775	1509	16	tablespoonfuls	tablespoonful	NNS
19775	1509	17	of	of	IN
19775	1509	18	flour	flour	NN
19775	1509	19	,	,	,
19775	1509	20	cut	cut	VBN
19775	1509	21	into	into	IN
19775	1509	22	it	-PRON-	PRP
19775	1509	23	and	and	CC
19775	1509	24	brown	brown	VB
19775	1509	25	two	two	CD
19775	1509	26	small	small	JJ
19775	1509	27	onions	onion	NNS
19775	1509	28	.	.	.
19775	1510	1	Have	have	VBP
19775	1510	2	ready	ready	JJ
19775	1510	3	two	two	CD
19775	1510	4	quarts	quart	NNS
19775	1510	5	of	of	IN
19775	1510	6	boiling	boiling	NN
19775	1510	7	water	water	NN
19775	1510	8	,	,	,
19775	1510	9	into	into	IN
19775	1510	10	this	this	DT
19775	1510	11	empty	empty	JJ
19775	1510	12	the	the	DT
19775	1510	13	contents	content	NNS
19775	1510	14	of	of	IN
19775	1510	15	the	the	DT
19775	1510	16	saucepan	saucepan	NN
19775	1510	17	,	,	,
19775	1510	18	slice	slice	VB
19775	1510	19	into	into	IN
19775	1510	20	it	-PRON-	PRP
19775	1510	21	six	six	CD
19775	1510	22	tomatoes	tomato	NNS
19775	1510	23	,	,	,
19775	1510	24	two	two	CD
19775	1510	25	potatoes	potato	NNS
19775	1510	26	,	,	,
19775	1510	27	one	one	CD
19775	1510	28	carrot	carrot	NN
19775	1510	29	and	and	CC
19775	1510	30	one	one	CD
19775	1510	31	turnip	turnip	NN
19775	1510	32	;	;	:
19775	1510	33	add	add	VB
19775	1510	34	two	two	CD
19775	1510	35	cupfuls	cupful	NNS
19775	1510	36	of	of	IN
19775	1510	37	green	green	JJ
19775	1510	38	peas	pea	NNS
19775	1510	39	,	,	,
19775	1510	40	one	one	CD
19775	1510	41	cupful	cupful	NN
19775	1510	42	of	of	IN
19775	1510	43	lima	lima	NNP
19775	1510	44	beans	bean	NNS
19775	1510	45	and	and	CC
19775	1510	46	a	a	DT
19775	1510	47	half	half	JJ
19775	1510	48	-	-	HYPH
19775	1510	49	dozen	dozen	NN
19775	1510	50	cloves	clove	NNS
19775	1510	51	.	.	.
19775	1511	1	Let	let	VB
19775	1511	2	all	all	DT
19775	1511	3	simmer	simmer	NN
19775	1511	4	slowly	slowly	RB
19775	1511	5	for	for	IN
19775	1511	6	two	two	CD
19775	1511	7	hours	hour	NNS
19775	1511	8	,	,	,
19775	1511	9	then	then	RB
19775	1511	10	put	put	VB
19775	1511	11	all	all	RB
19775	1511	12	through	through	IN
19775	1511	13	a	a	DT
19775	1511	14	colander	colander	NN
19775	1511	15	,	,	,
19775	1511	16	return	return	VB
19775	1511	17	it	-PRON-	PRP
19775	1511	18	to	to	IN
19775	1511	19	the	the	DT
19775	1511	20	pot	pot	NN
19775	1511	21	,	,	,
19775	1511	22	heat	heat	NN
19775	1511	23	to	to	IN
19775	1511	24	boiling	boil	VBG
19775	1511	25	,	,	,
19775	1511	26	thicken	thicken	VBN
19775	1511	27	with	with	IN
19775	1511	28	a	a	DT
19775	1511	29	tablespoonful	tablespoonful	NN
19775	1511	30	of	of	IN
19775	1511	31	butter	butter	NN
19775	1511	32	rolled	roll	VBN
19775	1511	33	in	in	IN
19775	1511	34	cornstarch	cornstarch	NN
19775	1511	35	,	,	,
19775	1511	36	season	season	NN
19775	1511	37	with	with	IN
19775	1511	38	pepper	pepper	NN
19775	1511	39	and	and	CC
19775	1511	40	salt	salt	NN
19775	1511	41	to	to	TO
19775	1511	42	taste	taste	VB
19775	1511	43	and	and	CC
19775	1511	44	serve	serve	VB
19775	1511	45	hot	hot	JJ
19775	1511	46	.	.	.
19775	1512	1	[	[	-LRB-
19775	1512	2	Illustration	illustration	NN
19775	1512	3	]	]	-RRB-
19775	1512	4	Vaughan	Vaughan	NNP
19775	1512	5	's	's	POS
19775	1512	6	Seed	Seed	NNP
19775	1512	7	Store	Store	NNP
19775	1512	8	Chicago	Chicago	NNP
19775	1512	9	New	New	NNP
19775	1512	10	York	York	NNP
19775	1512	11	Transcriber	Transcriber	NNP
19775	1512	12	's	's	POS
19775	1512	13	Note	note	NN
19775	1512	14	The	the	DT
19775	1512	15	following	follow	VBG
19775	1512	16	typographical	typographical	JJ
19775	1512	17	errors	error	NNS
19775	1512	18	have	have	VBP
19775	1512	19	been	be	VBN
19775	1512	20	corrected	correct	VBN
19775	1512	21	:	:	:
19775	1512	22	2nd	2nd	NNP
19775	1512	23	un	un	NNP
19775	1512	24	-	-	HYPH
19775	1512	25	numbered	numbered	NNP
19775	1512	26	page	page	NN
19775	1512	27	delicous	delicous	JJ
19775	1512	28	changed	change	VBN
19775	1512	29	to	to	IN
19775	1512	30	delicious	delicious	NNP
19775	1512	31	(	(	-LRB-
19775	1512	32	two	two	CD
19775	1512	33	times	time	NNS
19775	1512	34	)	)	-RRB-
19775	1512	35	4th	4th	JJ
19775	1512	36	un	un	NNP
19775	1512	37	-	-	HYPH
19775	1512	38	numbered	numbered	NNP
19775	1512	39	page	page	NN
19775	1512	40	i.c	i.c	NNP
19775	1512	41	.	.	.
19775	1513	1	changed	change	VBN
19775	1513	2	to	to	IN
19775	1513	3	i.e.	i.e.	FW
19775	1514	1	4th	4th	NNP
19775	1514	2	un	un	NNP
19775	1514	3	-	-	HYPH
19775	1514	4	numbered	numbered	JJ
19775	1514	5	page	page	NN
19775	1514	6	what	what	WP
19775	1514	7	is	be	VBZ
19775	1514	8	usually	usually	RB
19775	1514	9	,	,	,
19775	1514	10	changed	change	VBN
19775	1514	11	to	to	IN
19775	1514	12	what	what	WP
19775	1514	13	is	be	VBZ
19775	1514	14	usually	usually	RB
19775	1514	15	1	1	CD
19775	1514	16	oders	oder	NNS
19775	1514	17	changed	change	VBN
19775	1514	18	to	to	IN
19775	1514	19	odors	odor	NNS
19775	1514	20	1	1	CD
19775	1514	21	condidion	condidion	NN
19775	1514	22	changed	change	VBN
19775	1514	23	to	to	IN
19775	1514	24	condition	condition	NN
19775	1514	25	20	20	CD
19775	1514	26	sprigs	sprig	NNS
19775	1514	27	of	of	IN
19775	1514	28	parsley	parsley	NN
19775	1514	29	changed	change	VBD
19775	1514	30	to	to	IN
19775	1514	31	sprigs	sprig	NNS
19775	1514	32	of	of	IN
19775	1514	33	parsley	parsley	NNP
19775	1514	34	.	.	.
19775	1515	1	25	25	CD
19775	1515	2	have	have	VBP
19775	1515	3	lightly	lightly	RB
19775	1515	4	browned	brown	VBN
19775	1515	5	changed	change	VBN
19775	1515	6	to	to	TO
19775	1515	7	have	have	VB
19775	1515	8	lightly	lightly	RB
19775	1515	9	browned	brown	VBN
19775	1515	10	.	.	.
19775	1516	1	32	32	CD
19775	1516	2	The	the	DT
19775	1516	3	first	first	JJ
19775	1516	4	few	few	JJ
19775	1516	5	letters	letter	NNS
19775	1516	6	were	be	VBD
19775	1516	7	missing	miss	VBG
19775	1516	8	from	from	IN
19775	1516	9	the	the	DT
19775	1516	10	first	first	JJ
19775	1516	11	line	line	NN
19775	1516	12	on	on	IN
19775	1516	13	this	this	DT
19775	1516	14	page	page	NN
19775	1516	15	.	.	.
19775	1517	1	By	by	IN
19775	1517	2	context	context	NN
19775	1517	3	,	,	,
19775	1517	4	they	-PRON-	PRP
19775	1517	5	have	have	VBP
19775	1517	6	been	be	VBN
19775	1517	7	reconstructed	reconstruct	VBN
19775	1517	8	as	as	IN
19775	1517	9	:	:	:
19775	1517	10	[	[	-LRB-
19775	1517	11	a	a	DT
19775	1517	12	l]eaf	l]eaf	NNP
19775	1517	13	32	32	CD
19775	1517	14	of	of	IN
19775	1517	15	great	great	JJ
19775	1517	16	variety	variety	NN
19775	1517	17	changed	change	VBN
19775	1517	18	to	to	IN
19775	1517	19	of	of	IN
19775	1517	20	great	great	JJ
19775	1517	21	variety	variety	NN
19775	1517	22	.	.	.
19775	1518	1	56	56	CD
19775	1518	2	cayene	cayene	NN
19775	1518	3	changed	change	VBD
19775	1518	4	to	to	IN
19775	1518	5	cayenne	cayenne	VB
19775	1518	6	The	the	DT
19775	1518	7	following	follow	VBG
19775	1518	8	words	word	NNS
19775	1518	9	had	have	VBD
19775	1518	10	inconsistent	inconsistent	JJ
19775	1518	11	spelling	spelling	NN
19775	1518	12	:	:	:
19775	1518	13	catchup	catchup	NNP
19775	1518	14	/	/	SYM
19775	1518	15	catsup	catsup	NNP
19775	1518	16	dessertspoonful	dessertspoonful	NNP
19775	1518	17	/	/	SYM
19775	1518	18	dessert	dessert	NN
19775	1518	19	spoonful	spoonful	NNP
19775	1518	20	forcemeat	forcemeat	NN
19775	1518	21	/	/	SYM
19775	1518	22	force	force	NN
19775	1518	23	meat	meat	NN
19775	1518	24	Seakale	Seakale	NNP
19775	1518	25	/	/	SYM
19775	1518	26	Sea	Sea	NNP
19775	1518	27	kale	kale	VBP
19775	1518	28	The	the	DT
19775	1518	29	following	follow	VBG
19775	1518	30	words	word	NNS
19775	1518	31	had	have	VBD
19775	1518	32	inconsistent	inconsistent	JJ
19775	1518	33	hyphenation	hyphenation	NN
19775	1518	34	:	:	:
19775	1518	35	corn	corn	NN
19775	1518	36	-	-	HYPH
19775	1518	37	starch	starch	NN
19775	1518	38	/	/	SYM
19775	1518	39	cornstarch	cornstarch	NN
19775	1518	40	horse	horse	NN
19775	1518	41	-	-	HYPH
19775	1518	42	radish	radish	JJ
19775	1518	43	/	/	SYM
19775	1518	44	horseradish	horseradish	JJ
19775	1518	45	par	par	NN
19775	1518	46	-	-	HYPH
19775	1518	47	boil	boil	NNP
19775	1518	48	/	/	SYM
19775	1518	49	parboil	parboil	NN
19775	1518	50	stew	stew	NNP
19775	1518	51	-	-	HYPH
19775	1518	52	pan	pan	NNP
19775	1518	53	/	/	SYM
19775	1518	54	stewpan	stewpan	NN