id	sid	tid	token	lemma	pos
43912	1	1	Transcriber	Transcriber	NNP
43912	1	2	's	's	POS
43912	1	3	Note	note	NN
43912	1	4	:	:	:
43912	1	5	Minor	minor	JJ
43912	1	6	typographical	typographical	JJ
43912	1	7	errors	error	NNS
43912	1	8	have	have	VBP
43912	1	9	been	be	VBN
43912	1	10	corrected	correct	VBN
43912	1	11	without	without	IN
43912	1	12	note	note	NN
43912	1	13	.	.	.
43912	2	1	Irregularities	irregularity	NNS
43912	2	2	and	and	CC
43912	2	3	inconsistencies	inconsistency	NNS
43912	2	4	in	in	IN
43912	2	5	the	the	DT
43912	2	6	text	text	NN
43912	2	7	have	have	VBP
43912	2	8	been	be	VBN
43912	2	9	retained	retain	VBN
43912	2	10	as	as	IN
43912	2	11	printed	print	VBN
43912	2	12	.	.	.
43912	3	1	Words	word	NNS
43912	3	2	printed	print	VBN
43912	3	3	in	in	IN
43912	3	4	italics	italic	NNS
43912	3	5	are	be	VBP
43912	3	6	noted	note	VBN
43912	3	7	with	with	IN
43912	3	8	underscores	underscore	NNS
43912	3	9	:	:	:
43912	3	10	_	_	NNP
43912	3	11	italics	italic	NNS
43912	3	12	_	_	NNP
43912	3	13	.	.	.
43912	4	1	The	the	DT
43912	4	2	Table	table	NN
43912	4	3	of	of	IN
43912	4	4	Contents	Contents	NNPS
43912	4	5	was	be	VBD
43912	4	6	not	not	RB
43912	4	7	present	present	JJ
43912	4	8	in	in	IN
43912	4	9	the	the	DT
43912	4	10	original	original	JJ
43912	4	11	text	text	NN
43912	4	12	and	and	CC
43912	4	13	has	have	VBZ
43912	4	14	been	be	VBN
43912	4	15	produced	produce	VBN
43912	4	16	for	for	IN
43912	4	17	the	the	DT
43912	4	18	reader	reader	NN
43912	4	19	's	's	POS
43912	4	20	convenience	convenience	NN
43912	4	21	.	.	.
43912	5	1	PRACTICAL	practical	NN
43912	5	2	ITALIAN	ITALIAN	NNP
43912	5	3	RECIPES	recipe	NNS
43912	5	4	FOR	for	IN
43912	5	5	AMERICAN	AMERICAN	NNP
43912	5	6	KITCHENS	KITCHENS	NNP
43912	5	7	SOLD	sell	VBD
43912	5	8	TO	to	TO
43912	5	9	AID	aid	VB
43912	5	10	THE	the	DT
43912	5	11	FAMILIES	family	NNS
43912	5	12	OF	of	IN
43912	5	13	ITALIAN	italian	JJ
43912	5	14	SOLDIERS	soldier	NNS
43912	5	15	COPYRIGHTED	COPYRIGHTED	NNP
43912	5	16	,	,	,
43912	5	17	1917	1917	CD
43912	5	18	Contents	Contents	NNP
43912	5	19	Soups	Soups	NNPS
43912	5	20	BROWN	BROWN	NNP
43912	5	21	STOCK	stock	NN
43912	5	22	_	_	NNP
43912	5	23	Sugo	Sugo	NNP
43912	5	24	di	di	NNP
43912	5	25	Carne	Carne	NNP
43912	5	26	_	_	NNP
43912	5	27	VEGETABLE	VEGETABLE	NNP
43912	5	28	CHOWDER	CHOWDER	NNP
43912	5	29	_	_	NNP
43912	5	30	Minestrone	Minestrone	NNP
43912	5	31	alla	alla	NN
43912	5	32	Milanese	Milanese	NNP
43912	5	33	_	_	NNP
43912	5	34	FRENCH	FRENCH	NNP
43912	5	35	ONION	ONION	NNP
43912	5	36	SOUP	SOUP	NNP
43912	5	37	_	_	NNP
43912	5	38	Minestra	Minestra	NNP
43912	5	39	di	di	NNP
43912	5	40	Cipolla	Cipolla	NNP
43912	5	41	alla	alla	NN
43912	5	42	Francese	Francese	NNP
43912	5	43	_	_	NNP
43912	5	44	PARADISE	PARADISE	NNP
43912	5	45	SOUP	SOUP	NNP
43912	5	46	_	_	NNP
43912	5	47	Minestra	Minestra	NNP
43912	5	48	del	del	NNP
43912	5	49	Paradiso	Paradiso	NNP
43912	5	50	_	_	NNP
43912	5	51	PEA	PEA	NNP
43912	5	52	SOUP	SOUP	NNP
43912	5	53	_	_	NNP
43912	5	54	Zuppa	Zuppa	NNP
43912	5	55	di	di	NNP
43912	5	56	Piselli	Piselli	NNP
43912	5	57	_	_	NNP
43912	5	58	BEAN	BEAN	NNP
43912	5	59	SOUP	SOUP	NNP
43912	5	60	_	_	NNP
43912	5	61	Zuppa	Zuppa	NNP
43912	5	62	di	di	NNP
43912	5	63	Fagiuoli	Fagiuoli	NNP
43912	5	64	_	_	NNP
43912	5	65	QUEEN	QUEEN	NNP
43912	5	66	'S	's	POS
43912	5	67	SOUP	SOUP	NNP
43912	5	68	_	_	NNP
43912	5	69	Zuppa	Zuppa	NNP
43912	5	70	Regina	Regina	NNP
43912	5	71	_	_	NNP
43912	5	72	VEGETABLE	VEGETABLE	NNP
43912	5	73	SOUP	SOUP	NNP
43912	5	74	_	_	NNP
43912	5	75	Zuppa	Zuppa	NNP
43912	5	76	Sauté	Sauté	NNP
43912	5	77	_	_	NNP
43912	5	78	SOUP	SOUP	NNP
43912	5	79	WITH	with	IN
43912	5	80	LITTLE	LITTLE	NNP
43912	5	81	HATS	HATS	NNP
43912	5	82	_	_	NNP
43912	5	83	Cappelletti	Cappelletti	NNP
43912	5	84	all	all	DT
43912	5	85	'	'	``
43912	5	86	uso	uso	NNP
43912	5	87	di	di	NNP
43912	5	88	Romagna	Romagna	NNP
43912	5	89	_	_	NNP
43912	5	90	Vegetables	Vegetables	NNP
43912	5	91	MILANESE	MILANESE	NNP
43912	5	92	RICE	RICE	NNP
43912	5	93	_	_	NNP
43912	5	94	Risotto	Risotto	NNP
43912	5	95	alla	alla	NN
43912	5	96	Milanese	Milanese	NNP
43912	5	97	I	-PRON-	PRP
43912	5	98	_	_	NNP
43912	5	99	RICE	RICE	VBD
43912	5	100	WITH	with	IN
43912	5	101	CHICKEN	CHICKEN	NNP
43912	5	102	GIBLETS	GIBLETS	NNP
43912	5	103	_	_	NNP
43912	5	104	Risotto	Risotto	NNP
43912	5	105	alla	alla	NN
43912	5	106	Milanese	Milanese	NNP
43912	5	107	II	II	NNP
43912	5	108	_	_	NNP
43912	5	109	RICE	RICE	NNP
43912	5	110	AND	and	CC
43912	5	111	PEAS	PEAS	NNP
43912	5	112	_	_	NNP
43912	5	113	Risotto	Risotto	NNP
43912	5	114	coi	coi	NNP
43912	5	115	Piselli	Piselli	NNP
43912	5	116	_	_	NNP
43912	5	117	STRING	STRING	NNP
43912	5	118	BEANS	bean	NNS
43912	5	119	WITH	with	IN
43912	5	120	EGG	EGG	NNP
43912	5	121	SAUCE	SAUCE	NNP
43912	5	122	_	_	NNP
43912	5	123	Fagiuolini	Fagiuolini	NNP
43912	5	124	in	in	IN
43912	5	125	Salsa	Salsa	NNP
43912	5	126	d'Uovo	d'Uovo	NNP
43912	5	127	_	_	NNP
43912	5	128	FRIED	FRIED	NNP
43912	5	129	CELERY	CELERY	NNP
43912	5	130	_	_	NNP
43912	5	131	Sedano	Sedano	NNP
43912	5	132	Fritto	Fritto	NNP
43912	5	133	_	_	NNP
43912	5	134	BOILED	BOILED	NNP
43912	5	135	CELERY	CELERY	NNP
43912	5	136	_	_	NNP
43912	5	137	Sedano	Sedano	NNP
43912	5	138	per	per	IN
43912	5	139	Contorno	Contorno	NNP
43912	5	140	_	_	NNP
43912	5	141	BOILED	BOILED	NNP
43912	5	142	CAULIFLOWER	CAULIFLOWER	NNP
43912	5	143	_	_	NNP
43912	5	144	Cavolfiore	Cavolfiore	NNP
43912	5	145	in	in	IN
43912	5	146	Umido	Umido	NNP
43912	5	147	_	_	NNP
43912	5	148	VEGETABLES	VEGETABLES	NNP
43912	5	149	ALLA	ALLA	NNP
43912	5	150	NAPOLITANA	NAPOLITANA	NNP
43912	5	151	_	_	NNP
43912	5	152	Giambotto	Giambotto	NNP
43912	5	153	alla	alla	NN
43912	5	154	Napolitana	Napolitana	NNP
43912	5	155	_	_	NNP
43912	5	156	EGGPLANT	EGGPLANT	NNP
43912	5	157	WITH	with	IN
43912	5	158	TOMATO	TOMATO	NNP
43912	5	159	SAUCE	SAUCE	NNP
43912	5	160	_	_	NNP
43912	5	161	Melanzana	Melanzana	NNP
43912	5	162	in	in	IN
43912	5	163	Umido	Umido	NNP
43912	5	164	_	_	NNP
43912	5	165	BAKED	BAKED	NNP
43912	5	166	EGGPLANT	EGGPLANT	NNP
43912	5	167	WITH	with	IN
43912	5	168	CHEESE	CHEESE	NNP
43912	5	169	_	_	NNP
43912	5	170	Tortino	Tortino	NNP
43912	5	171	di	di	NNP
43912	5	172	Melanzana	Melanzana	NNP
43912	5	173	alla	alla	NN
43912	5	174	Parmigiana	Parmigiana	NNP
43912	5	175	_	_	NNP
43912	5	176	POTATOES	POTATOES	NNP
43912	5	177	"	"	``
43912	5	178	STUFATO	STUFATO	NNP
43912	5	179	"	"	''
43912	5	180	_	_	NNP
43912	5	181	Stufato	Stufato	NNP
43912	5	182	di	di	NNP
43912	5	183	Patate	Patate	NNP
43912	5	184	_	_	NNP
43912	5	185	MOULD	MOULD	NNP
43912	5	186	OF	of	IN
43912	5	187	PEAS	PEAS	NNP
43912	5	188	OR	or	CC
43912	5	189	BEANS	BEANS	NNPS
43912	5	190	_	_	NNP
43912	5	191	Sformato	Sformato	NNP
43912	5	192	di	di	FW
43912	5	193	Fagiuolini	Fagiuolini	NNP
43912	5	194	o	o	XX
43912	5	195	Piselli	Piselli	NNP
43912	5	196	_	_	NNP
43912	5	197	MOULD	MOULD	NNP
43912	5	198	OF	of	IN
43912	5	199	SPINACH	SPINACH	NNP
43912	5	200	_	_	NNP
43912	5	201	Stampa	Stampa	NNP
43912	5	202	di	di	NNP
43912	5	203	Spinaci	Spinaci	NNP
43912	5	204	_	_	NNP
43912	5	205	Eggs	Eggs	NNP
43912	5	206	EGGS	EGGS	NNP
43912	5	207	ALL	all	DT
43912	5	208	'	'	POS
43912	5	209	AURORA	aurora	NN
43912	5	210	TOMATOES	tomatoes	NN
43912	5	211	WITH	with	IN
43912	5	212	EGGS	EGGS	NNP
43912	5	213	Corn	Corn	NNP
43912	5	214	Meal	Meal	NNP
43912	5	215	Dishes	dish	VBZ
43912	5	216	CORN	CORN	NNP
43912	5	217	MEAL	MEAL	NNP
43912	5	218	LOAF	LOAF	NNP
43912	5	219	_	_	NNP
43912	5	220	Pasticcio	Pasticcio	NNP
43912	5	221	di	di	NNP
43912	5	222	Polenta	Polenta	NNP
43912	5	223	_	_	NNP
43912	5	224	POLENTA	POLENTA	NNP
43912	5	225	PIE	PIE	NNP
43912	5	226	_	_	NNP
43912	5	227	Polenta	Polenta	NNP
43912	5	228	Pasticciata	Pasticciata	NNP
43912	5	229	_	_	NNP
43912	5	230	Spaghetti	Spaghetti	NNP
43912	5	231	and	and	CC
43912	5	232	Other	Other	NNP
43912	5	233	Pastas	Pastas	NNP
43912	5	234	GNOCCHI	GNOCCHI	NNP
43912	5	235	OF	of	IN
43912	5	236	FARINA	FARINA	NNP
43912	5	237	OR	or	CC
43912	5	238	CORNMEAL	CORNMEAL	NNP
43912	5	239	_	_	NNP
43912	5	240	Gnocchi	Gnocchi	NNP
43912	5	241	alla	alla	NN
43912	5	242	Romana	Romana	NNP
43912	5	243	_	_	NNP
43912	5	244	SPAGHETTI	SPAGHETTI	NNP
43912	5	245	WITH	with	IN
43912	5	246	ANCHOVIES	ANCHOVIES	NNP
43912	5	247	SPAGHETTI	SPAGHETTI	NNP
43912	5	248	ALLA	ALLA	NNP
43912	5	249	NAPOLITANA	NAPOLITANA	NNP
43912	5	250	NOODLES	NOODLES	NNP
43912	5	251	OR	or	CC
43912	5	252	HOME	home	NN
43912	5	253	MADE	make	VBD
43912	5	254	PASTE	PASTE	NNP
43912	5	255	_	_	NNP
43912	5	256	Tagliatelli	Tagliatelli	NNP
43912	5	257	o	o	NNP
43912	5	258	Pasta	Pasta	NNP
43912	5	259	Fatta	Fatta	NNP
43912	5	260	in	in	IN
43912	5	261	Casa	Casa	NNP
43912	5	262	_	_	NNP
43912	5	263	RAVIOLI	RAVIOLI	NNP
43912	5	264	RAVIOLI	ravioli	NN
43912	5	265	WITH	with	IN
43912	5	266	MEAT	MEAT	NNP
43912	5	267	_	_	NNP
43912	5	268	Ravioli	Ravioli	NNP
43912	5	269	alla	alla	NN
43912	5	270	Genovese	Genovese	NNP
43912	5	271	_	_	NNP
43912	5	272	NOODLES	NOODLES	NNP
43912	5	273	WITH	with	IN
43912	5	274	HAM	HAM	NNP
43912	5	275	_	_	NNP
43912	5	276	Tagliatelle	Tagliatelle	NNP
43912	5	277	col	col	NNP
43912	5	278	Presciutto	Presciutto	NNP
43912	5	279	_	_	NNP
43912	5	280	Sauces	Sauces	NNPS
43912	5	281	BOLOGNESE	bolognese	RB
43912	5	282	SAUCE	SAUCE	VBN
43912	5	283	FOR	for	IN
43912	5	284	MACARONI	MACARONI	NNP
43912	5	285	_	_	NNP
43912	5	286	Maccheroni	Maccheroni	NNP
43912	5	287	alla	alla	NN
43912	5	288	Bolognese	Bolognese	NNP
43912	5	289	_	_	NNP
43912	5	290	TOMATO	TOMATO	NNP
43912	5	291	SAUCE	SAUCE	NNP
43912	5	292	_	_	NNP
43912	5	293	Salsa	Salsa	NNP
43912	5	294	di	di	FW
43912	5	295	Pomidoro	Pomidoro	NNP
43912	5	296	_	_	NNP
43912	5	297	WHITE	WHITE	NNP
43912	5	298	SAUCE	SAUCE	VBN
43912	5	299	FOR	for	IN
43912	5	300	BOILED	BOILED	NNP
43912	5	301	ASPARAGUS	asparagus	NN
43912	5	302	OR	or	CC
43912	5	303	CAULIFLOWER	CAULIFLOWER	NNP
43912	5	304	_	_	NNP
43912	5	305	Salsa	Salsa	NNP
43912	5	306	Bianca	Bianca	NNP
43912	5	307	_	_	NNP
43912	5	308	PIQUANT	PIQUANT	NNP
43912	5	309	SAUCE	SAUCE	NNP
43912	5	310	_	_	NNP
43912	5	311	Salsa	Salsa	NNP
43912	5	312	Piccante	Piccante	NNP
43912	5	313	_	_	NNP
43912	5	314	Fish	Fish	NNP
43912	5	315	SALMON	SALMON	NNP
43912	5	316	ALLA	alla	NN
43912	5	317	FIORENTINA	FIORENTINA	VBD
43912	5	318	CODFISH	CODFISH	NNS
43912	5	319	"	"	``
43912	5	320	STUFATO	STUFATO	NNP
43912	5	321	"	"	''
43912	5	322	_	_	NNP
43912	5	323	Stufato	Stufato	NNP
43912	5	324	di	di	FW
43912	5	325	Baccala	Baccala	NNP
43912	5	326	_	_	NNP
43912	5	327	CODFISH	CODFISH	NNP
43912	5	328	CROQUETTES	croquette	NNS
43912	5	329	_	_	IN
43912	5	330	Cotolette	Cotolette	NNP
43912	5	331	di	di	FW
43912	5	332	Baccala	Baccala	NNP
43912	5	333	_	_	NNP
43912	5	334	Meats	Meats	NNPS
43912	5	335	FRIED	FRIED	NNP
43912	5	336	CHIPPED	CHIPPED	NNP
43912	5	337	VEAL	VEAL	NNP
43912	5	338	_	_	NNP
43912	5	339	Frittura	Frittura	NNP
43912	5	340	Piccata	Piccata	NNP
43912	5	341	_	_	NNP
43912	5	342	SCALLOPED	SCALLOPED	NNP
43912	5	343	MEAT	MEAT	NNP
43912	5	344	_	_	NNP
43912	5	345	Piatto	Piatto	NNP
43912	5	346	di	di	NNP
43912	5	347	Carne	Carne	NNP
43912	5	348	Avanzata	Avanzata	NNP
43912	5	349	_	_	NNP
43912	5	350	MEAT	MEAT	NNP
43912	5	351	SOUFFLÉ	SOUFFLÉ	NNP
43912	5	352	_	_	NNP
43912	5	353	Flam	Flam	NNP
43912	5	354	di	di	NNP
43912	5	355	Carne	Carne	NNP
43912	5	356	Avanzata	Avanzata	NNP
43912	5	357	_	_	NNP
43912	5	358	MEAT	MEAT	NNP
43912	5	359	OMELETTE	OMELETTE	NNP
43912	5	360	_	_	NNP
43912	5	361	Polpettone	Polpettone	NNP
43912	5	362	_	_	NNP
43912	5	363	STEW	STEW	NNS
43912	5	364	OF	of	IN
43912	5	365	BEEF	beef	NN
43912	5	366	OR	or	CC
43912	5	367	VEAL	veal	NN
43912	5	368	WITH	with	IN
43912	5	369	MACARONI	MACARONI	NNP
43912	5	370	_	_	NNP
43912	5	371	Stufato	Stufato	NNP
43912	5	372	di	di	FW
43912	5	373	Vitello	Vitello	NNP
43912	5	374	con	con	NN
43912	5	375	Maccheroni	Maccheroni	NNP
43912	5	376	_	_	NNP
43912	5	377	PIGEONS	PIGEONS	NNP
43912	5	378	IN	in	IN
43912	5	379	CORNMEAL	CORNMEAL	NNP
43912	5	380	_	_	NNP
43912	5	381	Piccioni	Piccioni	NNP
43912	5	382	con	con	NNP
43912	5	383	Polenta	Polenta	NNP
43912	5	384	_	_	NNP
43912	5	385	SMOTHERED	SMOTHERED	NNP
43912	5	386	CHICKEN	CHICKEN	NNPS
43912	5	387	_	_	NNP
43912	5	388	Stufato	Stufato	NNP
43912	5	389	di	di	NNP
43912	5	390	Pollo	Pollo	NNP
43912	5	391	_	_	NNP
43912	5	392	CHICKEN	CHICKEN	NNP
43912	5	393	ALLA	ALLA	NNP
43912	5	394	CACCIATORA	CACCIATORA	NNP
43912	5	395	_	_	NNP
43912	5	396	Pollo	Pollo	NNP
43912	5	397	alla	alla	NN
43912	5	398	Cacciatora	Cacciatora	NNP
43912	5	399	_	_	NNP
43912	5	400	BOILED	boil	VBD
43912	5	401	FOWL	FOWL	NNP
43912	5	402	WITH	with	IN
43912	5	403	RICE	rice	NN
43912	5	404	_	_	NNP
43912	5	405	Lesso	Lesso	NNP
43912	5	406	di	di	NNP
43912	5	407	Pollo	Pollo	NNP
43912	5	408	col	col	NNP
43912	5	409	Riso	Riso	NNP
43912	5	410	_	_	NNP
43912	5	411	STUFFING	STUFFING	NNP
43912	5	412	FOR	for	IN
43912	5	413	ROAST	roast	NN
43912	5	414	CHICKEN	CHICKEN	NNS
43912	5	415	OR	or	CC
43912	5	416	TURKEY	TURKEY	NNP
43912	5	417	_	_	NNP
43912	5	418	Ripieno	Ripieno	NNP
43912	5	419	_	_	NNP
43912	5	420	Sweets	Sweets	NNP
43912	5	421	CHOCOLATE	CHOCOLATE	NNP
43912	5	422	PUDDING	pudding	NN
43912	5	423	_	_	NNP
43912	5	424	Budino	Budino	NNP
43912	5	425	di	di	NNP
43912	5	426	Cioccolata	Cioccolata	NNP
43912	5	427	_	_	NNP
43912	5	428	ZABAIONE	ZABAIONE	NNP
43912	5	429	MONT	MONT	NNP
43912	5	430	BLANC	BLANC	NNP
43912	5	431	_	_	NNP
43912	5	432	Monte	Monte	NNP
43912	5	433	Bianco	Bianco	NNP
43912	5	434	,	,	,
43912	5	435	Dolce	Dolce	NNP
43912	5	436	di	di	FW
43912	5	437	Castagne	Castagne	NNP
43912	5	438	_	_	NNP
43912	5	439	NUT	NUT	NNP
43912	5	440	CAKE	CAKE	NNP
43912	5	441	PASTA	PASTA	NNP
43912	5	442	MARGUERITA	MARGUERITA	NNS
43912	5	443	BIGNÉ	BIGNÉ	NNP
43912	5	444	_	_	NNP
43912	5	445	FOREWORD	FOREWORD	NNP
43912	5	446	_	_	NNP
43912	5	447	In	in	IN
43912	5	448	this	this	DT
43912	5	449	world	world	NN
43912	5	450	war	war	NN
43912	5	451	we	-PRON-	PRP
43912	5	452	are	be	VBP
43912	5	453	learning	learn	VBG
43912	5	454	many	many	JJ
43912	5	455	lessons	lesson	NNS
43912	5	456	from	from	IN
43912	5	457	our	-PRON-	PRP$
43912	5	458	Allies	Allies	NNPS
43912	5	459	beside	beside	IN
43912	5	460	those	those	DT
43912	5	461	of	of	IN
43912	5	462	the	the	DT
43912	5	463	battle	battle	NN
43912	5	464	field	field	NN
43912	5	465	.	.	.
43912	6	1	The	the	DT
43912	6	2	housewives	housewife	NNS
43912	6	3	of	of	IN
43912	6	4	the	the	DT
43912	6	5	old	old	JJ
43912	6	6	world	world	NN
43912	6	7	have	have	VBP
43912	6	8	much	much	JJ
43912	6	9	to	to	TO
43912	6	10	teach	teach	VB
43912	6	11	us	-PRON-	PRP
43912	6	12	in	in	IN
43912	6	13	thrift	thrift	NN
43912	6	14	,	,	,
43912	6	15	especially	especially	RB
43912	6	16	in	in	IN
43912	6	17	the	the	DT
43912	6	18	kitchen	kitchen	NN
43912	6	19	.	.	.
43912	7	1	Italian	italian	JJ
43912	7	2	cooking	cooking	NN
43912	7	3	--	--	:
43912	7	4	not	not	RB
43912	7	5	that	that	DT
43912	7	6	of	of	IN
43912	7	7	the	the	DT
43912	7	8	large	large	JJ
43912	7	9	hotel	hotel	NN
43912	7	10	or	or	CC
43912	7	11	restaurant	restaurant	NN
43912	7	12	,	,	,
43912	7	13	but	but	CC
43912	7	14	the	the	DT
43912	7	15	_	_	NNP
43912	7	16	cucina	cucina	NN
43912	7	17	casalinga	casalinga	NNP
43912	7	18	_	_	NNP
43912	7	19	of	of	IN
43912	7	20	the	the	DT
43912	7	21	little	little	JJ
43912	7	22	roadside	roadside	NN
43912	7	23	hostelry	hostelry	NN
43912	7	24	and	and	CC
43912	7	25	of	of	IN
43912	7	26	the	the	DT
43912	7	27	home	home	NN
43912	7	28	where	where	WRB
43912	7	29	the	the	DT
43912	7	30	mother	mother	NN
43912	7	31	,	,	,
43912	7	32	or	or	CC
43912	7	33	some	some	DT
43912	7	34	deft	deft	NN
43912	7	35	handmaid	handmaid	NNP
43912	7	36	trained	train	VBN
43912	7	37	in	in	IN
43912	7	38	the	the	DT
43912	7	39	art	art	NN
43912	7	40	from	from	IN
43912	7	41	infancy	infancy	NN
43912	7	42	,	,	,
43912	7	43	is	be	VBZ
43912	7	44	priestess	priestess	JJ
43912	7	45	at	at	IN
43912	7	46	the	the	DT
43912	7	47	tiny	tiny	JJ
43912	7	48	charcoal	charcoal	NN
43912	7	49	stove	stove	NN
43912	7	50	--	--	:
43912	7	51	is	be	VBZ
43912	7	52	at	at	IN
43912	7	53	once	once	RB
43912	7	54	so	so	RB
43912	7	55	frugal	frugal	JJ
43912	7	56	and	and	CC
43912	7	57	so	so	RB
43912	7	58	delicious	delicious	JJ
43912	7	59	that	that	IN
43912	7	60	we	-PRON-	PRP
43912	7	61	do	do	VBP
43912	7	62	well	well	RB
43912	7	63	to	to	TO
43912	7	64	study	study	VB
43912	7	65	it	-PRON-	PRP
43912	7	66	with	with	IN
43912	7	67	close	close	JJ
43912	7	68	attention	attention	NN
43912	7	69	.	.	.
43912	8	1	If	if	IN
43912	8	2	you	-PRON-	PRP
43912	8	3	have	have	VBP
43912	8	4	ever	ever	RB
43912	8	5	sat	sit	VBN
43912	8	6	at	at	IN
43912	8	7	a	a	DT
43912	8	8	snowy	snowy	JJ
43912	8	9	table	table	NN
43912	8	10	in	in	IN
43912	8	11	the	the	DT
43912	8	12	garden	garden	NN
43912	8	13	of	of	IN
43912	8	14	some	some	DT
43912	8	15	wayside	wayside	NN
43912	8	16	inn	inn	NNP
43912	8	17	in	in	IN
43912	8	18	the	the	DT
43912	8	19	Appennines	Appennines	NNPS
43912	8	20	,	,	,
43912	8	21	a	a	DT
43912	8	22	savory	savory	JJ
43912	8	23	dish	dish	NN
43912	8	24	of	of	IN
43912	8	25	_	_	NNP
43912	8	26	risotto	risotto	NNP
43912	8	27	_	_	NNP
43912	8	28	before	before	IN
43912	8	29	you	-PRON-	PRP
43912	8	30	and	and	CC
43912	8	31	the	the	DT
43912	8	32	music	music	NN
43912	8	33	of	of	IN
43912	8	34	the	the	DT
43912	8	35	mountain	mountain	NN
43912	8	36	torrent	torrent	NN
43912	8	37	far	far	RB
43912	8	38	below	below	RB
43912	8	39	in	in	IN
43912	8	40	your	-PRON-	PRP$
43912	8	41	ears	ear	NNS
43912	8	42	;	;	,
43912	8	43	or	or	CC
43912	8	44	sipped	sip	VBD
43912	8	45	a	a	DT
43912	8	46	_	_	NNP
43912	8	47	zabaione	zabaione	NN
43912	8	48	_	_	NNP
43912	8	49	in	in	IN
43912	8	50	the	the	DT
43912	8	51	portico	portico	NN
43912	8	52	of	of	IN
43912	8	53	a	a	DT
43912	8	54	cafe	cafe	NN
43912	8	55	on	on	IN
43912	8	56	the	the	DT
43912	8	57	sun	sun	NN
43912	8	58	-	-	HYPH
43912	8	59	baked	bake	VBN
43912	8	60	piazza	piazza	NN
43912	8	61	of	of	IN
43912	8	62	some	some	DT
43912	8	63	brown	brown	JJ
43912	8	64	old	old	JJ
43912	8	65	town	town	NN
43912	8	66	clinging	cling	VBG
43912	8	67	to	to	IN
43912	8	68	a	a	DT
43912	8	69	hillside	hillside	NN
43912	8	70	of	of	IN
43912	8	71	Umbria	Umbria	NNP
43912	8	72	;	;	:
43912	8	73	or	or	CC
43912	8	74	eaten	eat	VBN
43912	8	75	_	_	NNP
43912	8	76	fritto	fritto	NN
43912	8	77	misto	misto	NN
43912	8	78	_	_	NNP
43912	8	79	on	on	IN
43912	8	80	a	a	DT
43912	8	81	_	_	NNP
43912	8	82	pensione	pensione	NN
43912	8	83	_	_	NNP
43912	8	84	terrace	terrace	NN
43912	8	85	overhanging	overhang	VBG
43912	8	86	the	the	DT
43912	8	87	sapphire	sapphire	NN
43912	8	88	Gulf	Gulf	NNP
43912	8	89	of	of	IN
43912	8	90	Naples	Naples	NNP
43912	8	91	,	,	,
43912	8	92	one	one	CD
43912	8	93	of	of	IN
43912	8	94	those	those	DT
43912	8	95	inimitable	inimitable	JJ
43912	8	96	haunts	haunt	NNS
43912	8	97	of	of	IN
43912	8	98	comfort	comfort	NN
43912	8	99	kept	keep	VBN
43912	8	100	by	by	IN
43912	8	101	a	a	DT
43912	8	102	handsome	handsome	JJ
43912	8	103	Italian	italian	JJ
43912	8	104	dame	dame	NN
43912	8	105	who	who	WP
43912	8	106	served	serve	VBD
43912	8	107	her	-PRON-	PRP$
43912	8	108	apprenticeship	apprenticeship	NN
43912	8	109	in	in	IN
43912	8	110	Anglo	Anglo	NNP
43912	8	111	-	-	HYPH
43912	8	112	Saxon	Saxon	NNP
43912	8	113	ways	way	NNS
43912	8	114	as	as	IN
43912	8	115	an	an	DT
43912	8	116	English	English	NNP
43912	8	117	lady	lady	NN
43912	8	118	's	's	POS
43912	8	119	maid	maid	NN
43912	8	120	;	;	:
43912	8	121	if	if	IN
43912	8	122	any	any	DT
43912	8	123	of	of	IN
43912	8	124	these	these	DT
43912	8	125	experiences	experience	NNS
43912	8	126	have	have	VBP
43912	8	127	been	be	VBN
43912	8	128	yours	yours	PRP$
43912	8	129	you	-PRON-	PRP
43912	8	130	do	do	VBP
43912	8	131	not	not	RB
43912	8	132	need	need	VB
43912	8	133	to	to	TO
43912	8	134	be	be	VB
43912	8	135	convinced	convince	VBN
43912	8	136	of	of	IN
43912	8	137	the	the	DT
43912	8	138	inimitable	inimitable	JJ
43912	8	139	charms	charm	NNS
43912	8	140	of	of	IN
43912	8	141	the	the	DT
43912	8	142	Italian	italian	JJ
43912	8	143	cuisine	cuisine	NN
43912	8	144	.	.	.
43912	9	1	The	the	DT
43912	9	2	Italian	italian	JJ
43912	9	3	housewife	housewife	NN
43912	9	4	uses	use	VBZ
43912	9	5	quantities	quantity	NNS
43912	9	6	of	of	IN
43912	9	7	vegetables	vegetable	NNS
43912	9	8	,	,	,
43912	9	9	many	many	JJ
43912	9	10	soups	soup	NNS
43912	9	11	and	and	CC
43912	9	12	made	make	VBD
43912	9	13	dishes	dish	NNS
43912	9	14	containing	contain	VBG
43912	9	15	only	only	RB
43912	9	16	a	a	DT
43912	9	17	small	small	JJ
43912	9	18	proportion	proportion	NN
43912	9	19	of	of	IN
43912	9	20	meat	meat	NN
43912	9	21	and	and	CC
43912	9	22	that	that	IN
43912	9	23	the	the	DT
43912	9	24	inexpensive	inexpensive	JJ
43912	9	25	cuts	cut	NNS
43912	9	26	.	.	.
43912	10	1	Vegetable	Vegetable	NNP
43912	10	2	salads	salad	NNS
43912	10	3	are	be	VBP
43912	10	4	a	a	DT
43912	10	5	staple	staple	NN
43912	10	6	,	,	,
43912	10	7	while	while	IN
43912	10	8	fresh	fresh	JJ
43912	10	9	or	or	CC
43912	10	10	dried	dry	VBN
43912	10	11	fruits	fruit	NNS
43912	10	12	,	,	,
43912	10	13	coffee	coffee	NN
43912	10	14	,	,	,
43912	10	15	cheese	cheese	NN
43912	10	16	and	and	CC
43912	10	17	nuts	nut	NNS
43912	10	18	are	be	VBP
43912	10	19	the	the	DT
43912	10	20	regular	regular	JJ
43912	10	21	dessert	dessert	NN
43912	10	22	.	.	.
43912	11	1	The	the	DT
43912	11	2	elaborate	elaborate	JJ
43912	11	3	creations	creation	NNS
43912	11	4	for	for	IN
43912	11	5	which	which	WDT
43912	11	6	the	the	DT
43912	11	7	Italian	italian	JJ
43912	11	8	confectioner	confectioner	NN
43912	11	9	is	be	VBZ
43912	11	10	justly	justly	RB
43912	11	11	famous	famous	JJ
43912	11	12	are	be	VBP
43912	11	13	reserved	reserve	VBN
43912	11	14	for	for	IN
43912	11	15	festal	festal	JJ
43912	11	16	occasions	occasion	NNS
43912	11	17	.	.	.
43912	12	1	At	at	IN
43912	12	2	first	first	RB
43912	12	3	reading	read	VBG
43912	12	4	many	many	JJ
43912	12	5	of	of	IN
43912	12	6	the	the	DT
43912	12	7	recipes	recipe	NNS
43912	12	8	may	may	MD
43912	12	9	sound	sound	VB
43912	12	10	elaborate	elaborate	JJ
43912	12	11	,	,	,
43912	12	12	but	but	CC
43912	12	13	in	in	IN
43912	12	14	using	use	VBG
43912	12	15	them	-PRON-	PRP
43912	12	16	it	-PRON-	PRP
43912	12	17	is	be	VBZ
43912	12	18	well	well	JJ
43912	12	19	to	to	TO
43912	12	20	bear	bear	VB
43912	12	21	in	in	IN
43912	12	22	mind	mind	NN
43912	12	23	the	the	DT
43912	12	24	general	general	JJ
43912	12	25	plan	plan	NN
43912	12	26	of	of	IN
43912	12	27	the	the	DT
43912	12	28	Italian	italian	JJ
43912	12	29	menu	menu	NN
43912	12	30	.	.	.
43912	13	1	Each	each	DT
43912	13	2	dish	dish	NN
43912	13	3	is	be	VBZ
43912	13	4	usually	usually	RB
43912	13	5	served	serve	VBN
43912	13	6	as	as	IN
43912	13	7	a	a	DT
43912	13	8	course	course	NN
43912	13	9	in	in	IN
43912	13	10	itself	-PRON-	PRP
43912	13	11	.	.	.
43912	14	1	A	a	DT
43912	14	2	good	good	JJ
43912	14	3	soup	soup	NN
43912	14	4	,	,	,
43912	14	5	a	a	DT
43912	14	6	savory	savory	JJ
43912	14	7	dish	dish	NN
43912	14	8	of	of	IN
43912	14	9	spaghetti	spaghetti	NNS
43912	14	10	,	,	,
43912	14	11	rice	rice	NN
43912	14	12	or	or	CC
43912	14	13	vegetables	vegetable	NNS
43912	14	14	combined	combine	VBN
43912	14	15	with	with	IN
43912	14	16	meat	meat	NN
43912	14	17	,	,	,
43912	14	18	a	a	DT
43912	14	19	crisp	crisp	JJ
43912	14	20	salad	salad	NN
43912	14	21	dressed	dress	VBN
43912	14	22	with	with	IN
43912	14	23	oil	oil	NN
43912	14	24	and	and	CC
43912	14	25	vinegar	vinegar	NN
43912	14	26	,	,	,
43912	14	27	followed	follow	VBN
43912	14	28	by	by	IN
43912	14	29	a	a	DT
43912	14	30	piece	piece	NN
43912	14	31	of	of	IN
43912	14	32	fruit	fruit	NN
43912	14	33	,	,	,
43912	14	34	a	a	DT
43912	14	35	bit	bit	NN
43912	14	36	of	of	IN
43912	14	37	cheese	cheese	NN
43912	14	38	and	and	CC
43912	14	39	black	black	JJ
43912	14	40	coffee	coffee	NN
43912	14	41	make	make	VBP
43912	14	42	a	a	DT
43912	14	43	characteristic	characteristic	JJ
43912	14	44	Italian	italian	JJ
43912	14	45	meal	meal	NN
43912	14	46	and	and	CC
43912	14	47	one	one	CD
43912	14	48	with	with	IN
43912	14	49	which	which	WDT
43912	14	50	an	an	DT
43912	14	51	epicure	epicure	NN
43912	14	52	could	could	MD
43912	14	53	find	find	VB
43912	14	54	no	no	DT
43912	14	55	fault	fault	NN
43912	14	56	.	.	.
43912	15	1	It	-PRON-	PRP
43912	15	2	is	be	VBZ
43912	15	3	a	a	DT
43912	15	4	meal	meal	NN
43912	15	5	,	,	,
43912	15	6	moreover	moreover	RB
43912	15	7	,	,	,
43912	15	8	in	in	IN
43912	15	9	keeping	keep	VBG
43912	15	10	with	with	IN
43912	15	11	the	the	DT
43912	15	12	suggestions	suggestion	NNS
43912	15	13	of	of	IN
43912	15	14	our	-PRON-	PRP$
43912	15	15	Food	Food	NNP
43912	15	16	Administrator	Administrator	NNP
43912	15	17	that	that	WDT
43912	15	18	we	-PRON-	PRP
43912	15	19	use	use	VBP
43912	15	20	a	a	DT
43912	15	21	minimum	minimum	NN
43912	15	22	of	of	IN
43912	15	23	meats	meat	NNS
43912	15	24	and	and	CC
43912	15	25	sweets	sweet	NNS
43912	15	26	and	and	CC
43912	15	27	a	a	DT
43912	15	28	maximum	maximum	NN
43912	15	29	of	of	IN
43912	15	30	soups	soup	NNS
43912	15	31	,	,	,
43912	15	32	fruits	fruit	NNS
43912	15	33	,	,	,
43912	15	34	vegetables	vegetable	NNS
43912	15	35	,	,	,
43912	15	36	made	make	VBN
43912	15	37	dishes	dish	NNS
43912	15	38	and	and	CC
43912	15	39	cheese	cheese	NN
43912	15	40	.	.	.
43912	16	1	This	this	DT
43912	16	2	little	little	JJ
43912	16	3	venture	venture	NN
43912	16	4	is	be	VBZ
43912	16	5	launched	launch	VBN
43912	16	6	in	in	IN
43912	16	7	the	the	DT
43912	16	8	hope	hope	NN
43912	16	9	that	that	IN
43912	16	10	the	the	DT
43912	16	11	booklet	booklet	NN
43912	16	12	may	may	MD
43912	16	13	pay	pay	VB
43912	16	14	its	-PRON-	PRP$
43912	16	15	way	way	NN
43912	16	16	in	in	IN
43912	16	17	new	new	JJ
43912	16	18	suggestions	suggestion	NNS
43912	16	19	to	to	IN
43912	16	20	American	american	JJ
43912	16	21	homemakers	homemaker	NNS
43912	16	22	while	while	IN
43912	16	23	it	-PRON-	PRP
43912	16	24	is	be	VBZ
43912	16	25	earning	earn	VBG
43912	16	26	money	money	NN
43912	16	27	to	to	TO
43912	16	28	prevent	prevent	VB
43912	16	29	Italian	italian	JJ
43912	16	30	homes	home	NNS
43912	16	31	from	from	IN
43912	16	32	being	be	VBG
43912	16	33	destroyed	destroy	VBN
43912	16	34	.	.	.
43912	17	1	The	the	DT
43912	17	2	expenses	expense	NNS
43912	17	3	incident	incident	NN
43912	17	4	to	to	IN
43912	17	5	publication	publication	NN
43912	17	6	have	have	VBP
43912	17	7	been	be	VBN
43912	17	8	contributed	contribute	VBN
43912	17	9	,	,	,
43912	17	10	so	so	IN
43912	17	11	that	that	IN
43912	17	12	every	every	DT
43912	17	13	penny	penny	NN
43912	17	14	from	from	IN
43912	17	15	the	the	DT
43912	17	16	sale	sale	NN
43912	17	17	of	of	IN
43912	17	18	every	every	DT
43912	17	19	copy	copy	NN
43912	17	20	is	be	VBZ
43912	17	21	forwarded	forward	VBN
43912	17	22	direct	direct	RB
43912	17	23	to	to	IN
43912	17	24	responsible	responsible	JJ
43912	17	25	people	people	NNS
43912	17	26	in	in	IN
43912	17	27	Italy	Italy	NNP
43912	17	28	who	who	WP
43912	17	29	will	will	MD
43912	17	30	use	use	VB
43912	17	31	it	-PRON-	PRP
43912	17	32	for	for	IN
43912	17	33	food	food	NN
43912	17	34	and	and	CC
43912	17	35	clothing	clothing	NN
43912	17	36	for	for	IN
43912	17	37	the	the	DT
43912	17	38	families	family	NNS
43912	17	39	of	of	IN
43912	17	40	Italian	italian	JJ
43912	17	41	soldiers	soldier	NNS
43912	17	42	.	.	.
43912	18	1	Additional	additional	JJ
43912	18	2	copies	copy	NNS
43912	18	3	may	may	MD
43912	18	4	be	be	VB
43912	18	5	had	have	VBN
43912	18	6	at	at	IN
43912	18	7	fifty	fifty	CD
43912	18	8	cents	cent	NNS
43912	18	9	apiece	apiece	RB
43912	18	10	,	,	,
43912	18	11	from	from	IN
43912	18	12	Julia	Julia	NNP
43912	18	13	Lovejoy	Lovejoy	NNP
43912	18	14	Cuniberti	Cuniberti	NNP
43912	18	15	,	,	,
43912	18	16	14	14	CD
43912	18	17	West	West	NNP
43912	18	18	Milwaukee	Milwaukee	NNP
43912	18	19	street	street	NN
43912	18	20	,	,	,
43912	18	21	Janesville	Janesville	NNP
43912	18	22	,	,	,
43912	18	23	Wisconsin	Wisconsin	NNP
43912	18	24	.	.	.
43912	19	1	_	_	NNP
43912	19	2	SUGGESTIONS	SUGGESTIONS	NNP
43912	19	3	_	_	NNP
43912	19	4	TOMATO	TOMATO	NNP
43912	19	5	PASTE	PASTE	NNP
43912	19	6	.	.	.
43912	20	1	This	this	DT
43912	20	2	is	be	VBZ
43912	20	3	a	a	DT
43912	20	4	concentrated	concentrated	JJ
43912	20	5	paste	paste	NN
43912	20	6	made	make	VBN
43912	20	7	from	from	IN
43912	20	8	tomatoes	tomato	NNS
43912	20	9	and	and	CC
43912	20	10	spices	spice	NNS
43912	20	11	to	to	TO
43912	20	12	be	be	VB
43912	20	13	had	have	VBN
43912	20	14	of	of	IN
43912	20	15	importers	importer	NNS
43912	20	16	or	or	CC
43912	20	17	grocers	grocer	NNS
43912	20	18	in	in	IN
43912	20	19	Italian	italian	JJ
43912	20	20	neighborhoods	neighborhood	NNS
43912	20	21	.	.	.
43912	21	1	Thinned	thin	VBN
43912	21	2	with	with	IN
43912	21	3	water	water	NN
43912	21	4	,	,	,
43912	21	5	it	-PRON-	PRP
43912	21	6	is	be	VBZ
43912	21	7	a	a	DT
43912	21	8	much	much	RB
43912	21	9	used	use	VBN
43912	21	10	ingredient	ingredient	NN
43912	21	11	in	in	IN
43912	21	12	Italian	italian	JJ
43912	21	13	recipes	recipe	NNS
43912	21	14	.	.	.
43912	22	1	Catsup	Catsup	NNP
43912	22	2	and	and	CC
43912	22	3	concentrated	concentrate	VBD
43912	22	4	tomato	tomato	NNP
43912	22	5	soup	soup	NN
43912	22	6	do	do	VBP
43912	22	7	not	not	RB
43912	22	8	make	make	VB
43912	22	9	satisfactory	satisfactory	JJ
43912	22	10	substitutes	substitute	NNS
43912	22	11	as	as	IN
43912	22	12	they	-PRON-	PRP
43912	22	13	are	be	VBP
43912	22	14	too	too	RB
43912	22	15	sweet	sweet	JJ
43912	22	16	in	in	IN
43912	22	17	flavor	flavor	NN
43912	22	18	,	,	,
43912	22	19	but	but	CC
43912	22	20	canned	canned	JJ
43912	22	21	tomatoes	tomato	NNS
43912	22	22	seasoned	season	VBN
43912	22	23	with	with	IN
43912	22	24	salt	salt	NN
43912	22	25	and	and	CC
43912	22	26	a	a	DT
43912	22	27	bit	bit	NN
43912	22	28	of	of	IN
43912	22	29	bay	bay	NN
43912	22	30	leaf	leaf	NN
43912	22	31	,	,	,
43912	22	32	cooked	cook	VBD
43912	22	33	down	down	RP
43912	22	34	to	to	IN
43912	22	35	a	a	DT
43912	22	36	thick	thick	JJ
43912	22	37	cream	cream	NN
43912	22	38	and	and	CC
43912	22	39	rubbed	rub	VBD
43912	22	40	through	through	IN
43912	22	41	a	a	DT
43912	22	42	sieve	sieve	NN
43912	22	43	,	,	,
43912	22	44	serve	serve	VB
43912	22	45	very	very	RB
43912	22	46	well	well	RB
43912	22	47	in	in	IN
43912	22	48	lieu	lieu	NN
43912	22	49	of	of	IN
43912	22	50	tomato	tomato	NNP
43912	22	51	paste	paste	NN
43912	22	52	.	.	.
43912	23	1	PARMESAN	PARMESAN	NNP
43912	23	2	CHEESE	CHEESE	NNP
43912	23	3	.	.	.
43912	24	1	When	when	WRB
43912	24	2	an	an	DT
43912	24	3	Italian	italian	JJ
43912	24	4	recipe	recipe	NN
43912	24	5	calls	call	NNS
43912	24	6	for	for	IN
43912	24	7	grated	grate	VBN
43912	24	8	cheese	cheese	NN
43912	24	9	it	-PRON-	PRP
43912	24	10	usually	usually	RB
43912	24	11	means	mean	VBZ
43912	24	12	Parmesan	Parmesan	NNP
43912	24	13	.	.	.
43912	25	1	This	this	DT
43912	25	2	is	be	VBZ
43912	25	3	practically	practically	RB
43912	25	4	unobtainable	unobtainable	JJ
43912	25	5	now	now	RB
43912	25	6	,	,	,
43912	25	7	except	except	IN
43912	25	8	the	the	DT
43912	25	9	grated	grate	VBN
43912	25	10	,	,	,
43912	25	11	bottled	bottled	JJ
43912	25	12	cheese	cheese	NN
43912	25	13	,	,	,
43912	25	14	which	which	WDT
43912	25	15	is	be	VBZ
43912	25	16	inferior	inferior	JJ
43912	25	17	in	in	IN
43912	25	18	flavor	flavor	NN
43912	25	19	.	.	.
43912	26	1	Gruyère	Gruyère	NNP
43912	26	2	,	,	,
43912	26	3	our	-PRON-	PRP$
43912	26	4	own	own	JJ
43912	26	5	brick	brick	NN
43912	26	6	cheese	cheese	NN
43912	26	7	,	,	,
43912	26	8	or	or	CC
43912	26	9	any	any	DT
43912	26	10	skim	skim	NN
43912	26	11	milk	milk	NN
43912	26	12	cheese	cheese	NN
43912	26	13	dried	dry	VBN
43912	26	14	and	and	CC
43912	26	15	grated	grate	VBD
43912	26	16	fresh	fresh	JJ
43912	26	17	as	as	IN
43912	26	18	needed	need	VBN
43912	26	19	makes	make	VBZ
43912	26	20	a	a	DT
43912	26	21	good	good	JJ
43912	26	22	substitute	substitute	NN
43912	26	23	.	.	.
43912	27	1	DRIED	DRIED	NNP
43912	27	2	MUSHROOMS	MUSHROOMS	NNP
43912	27	3	.	.	.
43912	28	1	These	these	DT
43912	28	2	may	may	MD
43912	28	3	be	be	VB
43912	28	4	had	have	VBN
43912	28	5	of	of	IN
43912	28	6	importers	importer	NNS
43912	28	7	or	or	CC
43912	28	8	small	small	JJ
43912	28	9	groceries	grocery	NNS
43912	28	10	in	in	IN
43912	28	11	foreign	foreign	JJ
43912	28	12	neighborhoods	neighborhood	NNS
43912	28	13	.	.	.
43912	29	1	They	-PRON-	PRP
43912	29	2	sound	sound	VBP
43912	29	3	expensive	expensive	JJ
43912	29	4	until	until	IN
43912	29	5	one	one	CD
43912	29	6	realizes	realize	VBZ
43912	29	7	that	that	IN
43912	29	8	a	a	DT
43912	29	9	very	very	RB
43912	29	10	few	few	JJ
43912	29	11	ounces	ounce	NNS
43912	29	12	go	go	VBP
43912	29	13	a	a	DT
43912	29	14	long	long	JJ
43912	29	15	way	way	NN
43912	29	16	.	.	.
43912	30	1	They	-PRON-	PRP
43912	30	2	make	make	VBP
43912	30	3	a	a	DT
43912	30	4	pleasing	pleasing	JJ
43912	30	5	variety	variety	NN
43912	30	6	added	add	VBN
43912	30	7	to	to	IN
43912	30	8	soups	soup	NNS
43912	30	9	or	or	CC
43912	30	10	sauces	sauce	NNS
43912	30	11	,	,	,
43912	30	12	and	and	CC
43912	30	13	are	be	VBP
43912	30	14	much	much	RB
43912	30	15	cheaper	cheap	JJR
43912	30	16	and	and	CC
43912	30	17	more	more	RBR
43912	30	18	highly	highly	RB
43912	30	19	flavored	flavor	VBN
43912	30	20	than	than	IN
43912	30	21	the	the	DT
43912	30	22	canned	canned	JJ
43912	30	23	mushrooms	mushroom	NNS
43912	30	24	.	.	.
43912	31	1	They	-PRON-	PRP
43912	31	2	should	should	MD
43912	31	3	be	be	VB
43912	31	4	thoroughly	thoroughly	RB
43912	31	5	washed	wash	VBN
43912	31	6	and	and	CC
43912	31	7	softened	soften	VBN
43912	31	8	in	in	IN
43912	31	9	warm	warm	JJ
43912	31	10	water	water	NN
43912	31	11	before	before	IN
43912	31	12	using	use	VBG
43912	31	13	.	.	.
43912	32	1	ANCHOVIES	ANCHOVIES	NNP
43912	32	2	.	.	.
43912	33	1	These	these	DT
43912	33	2	recipes	recipe	NNS
43912	33	3	do	do	VBP
43912	33	4	not	not	RB
43912	33	5	call	call	VB
43912	33	6	for	for	IN
43912	33	7	the	the	DT
43912	33	8	filets	filet	NNS
43912	33	9	of	of	IN
43912	33	10	anchovy	anchovy	NN
43912	33	11	prepared	prepare	VBN
43912	33	12	for	for	IN
43912	33	13	_	_	NNP
43912	33	14	hors	hors	NNP
43912	33	15	-	-	HYPH
43912	33	16	d'oeuvres	d'oeuvres	NNP
43912	33	17	_	_	NNP
43912	33	18	,	,	,
43912	33	19	but	but	CC
43912	33	20	the	the	DT
43912	33	21	less	less	RBR
43912	33	22	expensive	expensive	JJ
43912	33	23	and	and	CC
43912	33	24	larger	large	JJR
43912	33	25	whole	whole	JJ
43912	33	26	anchovies	anchovy	NNS
43912	33	27	in	in	IN
43912	33	28	salt	salt	NN
43912	33	29	to	to	TO
43912	33	30	be	be	VB
43912	33	31	had	have	VBN
43912	33	32	in	in	IN
43912	33	33	bulk	bulk	NN
43912	33	34	or	or	CC
43912	33	35	cans	can	NNS
43912	33	36	at	at	IN
43912	33	37	large	large	JJ
43912	33	38	dealers	dealer	NNS
43912	33	39	.	.	.
43912	34	1	To	to	TO
43912	34	2	clean	clean	VB
43912	34	3	them	-PRON-	PRP
43912	34	4	plunge	plunge	VB
43912	34	5	in	in	IN
43912	34	6	boiling	boiling	NN
43912	34	7	water	water	NN
43912	34	8	.	.	.
43912	35	1	This	this	DT
43912	35	2	loosens	loosen	VBZ
43912	35	3	the	the	DT
43912	35	4	skin	skin	NN
43912	35	5	and	and	CC
43912	35	6	removes	remove	VBZ
43912	35	7	superfluous	superfluous	JJ
43912	35	8	salt	salt	NN
43912	35	9	.	.	.
43912	36	1	Remove	remove	VB
43912	36	2	head	head	NN
43912	36	3	,	,	,
43912	36	4	tail	tail	NN
43912	36	5	,	,	,
43912	36	6	backbone	backbone	NN
43912	36	7	and	and	CC
43912	36	8	skin	skin	NN
43912	36	9	and	and	CC
43912	36	10	they	-PRON-	PRP
43912	36	11	are	be	VBP
43912	36	12	ready	ready	JJ
43912	36	13	for	for	IN
43912	36	14	use	use	NN
43912	36	15	.	.	.
43912	37	1	GARLIC	GARLIC	NNP
43912	37	2	.	.	.
43912	38	1	Garlic	Garlic	NNP
43912	38	2	is	be	VBZ
43912	38	3	an	an	DT
43912	38	4	inoffensive	inoffensive	JJ
43912	38	5	and	and	CC
43912	38	6	wholesome	wholesome	JJ
43912	38	7	ingredient	ingredient	NN
43912	38	8	if	if	IN
43912	38	9	properly	properly	RB
43912	38	10	handled	handle	VBN
43912	38	11	.	.	.
43912	39	1	Used	use	VBN
43912	39	2	in	in	IN
43912	39	3	small	small	JJ
43912	39	4	quantities	quantity	NNS
43912	39	5	and	and	CC
43912	39	6	thoroughly	thoroughly	RB
43912	39	7	cooked	cook	VBD
43912	39	8	it	-PRON-	PRP
43912	39	9	gives	give	VBZ
43912	39	10	an	an	DT
43912	39	11	indescribable	indescribable	JJ
43912	39	12	flavor	flavor	NN
43912	39	13	that	that	WDT
43912	39	14	is	be	VBZ
43912	39	15	never	never	RB
43912	39	16	disagreeable	disagreeable	JJ
43912	39	17	.	.	.
43912	40	1	By	by	IN
43912	40	2	"	"	``
43912	40	3	a	a	DT
43912	40	4	clove	clove	NN
43912	40	5	of	of	IN
43912	40	6	garlic	garlic	NN
43912	40	7	"	"	''
43912	40	8	is	be	VBZ
43912	40	9	meant	mean	VBN
43912	40	10	one	one	CD
43912	40	11	of	of	IN
43912	40	12	the	the	DT
43912	40	13	tiny	tiny	JJ
43912	40	14	sections	section	NNS
43912	40	15	of	of	IN
43912	40	16	a	a	DT
43912	40	17	whole	whole	JJ
43912	40	18	garlic	garlic	NN
43912	40	19	peeled	peel	VBD
43912	40	20	down	down	RP
43912	40	21	to	to	IN
43912	40	22	its	-PRON-	PRP$
43912	40	23	white	white	JJ
43912	40	24	,	,	,
43912	40	25	fleshy	fleshy	NN
43912	40	26	core	core	NN
43912	40	27	.	.	.
43912	41	1	SUBSTITUTION	substitution	NN
43912	41	2	OF	of	IN
43912	41	3	OTHER	other	JJ
43912	41	4	INGREDIENTS	ingredient	NNS
43912	41	5	.	.	.
43912	42	1	Many	many	JJ
43912	42	2	of	of	IN
43912	42	3	the	the	DT
43912	42	4	recipes	recipe	NNS
43912	42	5	which	which	WDT
43912	42	6	have	have	VBP
43912	42	7	been	be	VBN
43912	42	8	written	write	VBN
43912	42	9	down	down	RP
43912	42	10	just	just	RB
43912	42	11	as	as	IN
43912	42	12	they	-PRON-	PRP
43912	42	13	were	be	VBD
43912	42	14	given	give	VBN
43912	42	15	can	can	MD
43912	42	16	be	be	VB
43912	42	17	made	make	VBN
43912	42	18	more	more	RBR
43912	42	19	economical	economical	JJ
43912	42	20	and	and	CC
43912	42	21	no	no	DT
43912	42	22	less	less	RBR
43912	42	23	delicious	delicious	JJ
43912	42	24	by	by	IN
43912	42	25	the	the	DT
43912	42	26	substitution	substitution	NN
43912	42	27	of	of	IN
43912	42	28	clarified	clarify	VBN
43912	42	29	drippings	dripping	NNS
43912	42	30	,	,	,
43912	42	31	vegetable	vegetable	NN
43912	42	32	shortenings	shortening	NNS
43912	42	33	and	and	CC
43912	42	34	corn	corn	NN
43912	42	35	or	or	CC
43912	42	36	nut	nut	NN
43912	42	37	oils	oil	NNS
43912	42	38	for	for	IN
43912	42	39	salt	salt	NN
43912	42	40	pork	pork	NN
43912	42	41	,	,	,
43912	42	42	butter	butter	NN
43912	42	43	or	or	CC
43912	42	44	bacon	bacon	NN
43912	42	45	.	.	.
43912	43	1	Corn	corn	NN
43912	43	2	-	-	HYPH
43912	43	3	starch	starch	NN
43912	43	4	is	be	VBZ
43912	43	5	recommended	recommend	VBN
43912	43	6	for	for	IN
43912	43	7	thickening	thickening	NN
43912	43	8	instead	instead	RB
43912	43	9	of	of	IN
43912	43	10	flour	flour	NN
43912	43	11	.	.	.
43912	44	1	Anyone	anyone	NN
43912	44	2	who	who	WP
43912	44	3	does	do	VBZ
43912	44	4	not	not	RB
43912	44	5	care	care	VB
43912	44	6	for	for	IN
43912	44	7	as	as	RB
43912	44	8	much	much	JJ
43912	44	9	cheese	cheese	NN
43912	44	10	or	or	CC
43912	44	11	tomato	tomato	NN
43912	44	12	as	as	IN
43912	44	13	the	the	DT
43912	44	14	Italian	italian	JJ
43912	44	15	likes	like	NNS
43912	44	16	,	,	,
43912	44	17	may	may	MD
43912	44	18	omit	omit	VB
43912	44	19	them	-PRON-	PRP
43912	44	20	entirely	entirely	RB
43912	44	21	or	or	CC
43912	44	22	greatly	greatly	RB
43912	44	23	reduce	reduce	VB
43912	44	24	the	the	DT
43912	44	25	quantity	quantity	NN
43912	44	26	in	in	IN
43912	44	27	most	most	JJS
43912	44	28	of	of	IN
43912	44	29	the	the	DT
43912	44	30	recipes	recipe	NNS
43912	44	31	and	and	CC
43912	44	32	still	still	RB
43912	44	33	have	have	VB
43912	44	34	an	an	DT
43912	44	35	excellent	excellent	JJ
43912	44	36	dish	dish	NN
43912	44	37	.	.	.
43912	45	1	[	[	-LRB-
43912	45	2	Sidenote	sidenote	NN
43912	45	3	:	:	:
43912	45	4	_	_	NNP
43912	45	5	Soups	Soups	NNPS
43912	45	6	_	_	NNP
43912	45	7	]	]	-RRB-
43912	45	8	BROWN	BROWN	NNP
43912	45	9	STOCK	stock	NN
43912	45	10	_	_	NNP
43912	45	11	Sugo	Sugo	NNP
43912	45	12	di	di	NNP
43912	45	13	Carne	Carne	NNP
43912	45	14	_	_	NNP
43912	45	15	1	1	CD
43912	45	16	lb	lb	IN
43912	45	17	.	.	.
43912	46	1	beef	beef	NN
43912	46	2	from	from	IN
43912	46	3	some	some	DT
43912	46	4	tough	tough	JJ
43912	46	5	but	but	CC
43912	46	6	juicy	juicy	JJ
43912	46	7	cut	cut	JJ
43912	46	8	A	a	DT
43912	46	9	small	small	JJ
43912	46	10	piece	piece	NN
43912	46	11	of	of	IN
43912	46	12	salt	salt	NN
43912	46	13	pork	pork	NN
43912	46	14	A	a	DT
43912	46	15	large	large	JJ
43912	46	16	onion	onion	NN
43912	46	17	A	a	DT
43912	46	18	stalk	stalk	NN
43912	46	19	of	of	IN
43912	46	20	celery	celery	NN
43912	46	21	2	2	CD
43912	46	22	tablespoons	tablespoon	NNS
43912	46	23	butter	butter	NN
43912	46	24	A	a	DT
43912	46	25	carrot	carrot	NN
43912	46	26	2	2	CD
43912	46	27	cloves	clove	NNS
43912	46	28	Salt	salt	NN
43912	46	29	,	,	,
43912	46	30	pepper	pepper	NN
43912	46	31	Chop	Chop	NNP
43912	46	32	the	the	DT
43912	46	33	pork	pork	NN
43912	46	34	and	and	CC
43912	46	35	put	put	VBD
43912	46	36	it	-PRON-	PRP
43912	46	37	in	in	IN
43912	46	38	the	the	DT
43912	46	39	bottom	bottom	NN
43912	46	40	of	of	IN
43912	46	41	a	a	DT
43912	46	42	saucepan	saucepan	NN
43912	46	43	.	.	.
43912	47	1	Next	next	RB
43912	47	2	add	add	VB
43912	47	3	the	the	DT
43912	47	4	onion	onion	NN
43912	47	5	,	,	,
43912	47	6	celery	celery	NN
43912	47	7	and	and	CC
43912	47	8	carrot	carrot	NNP
43912	47	9	chopped	chop	VBD
43912	47	10	.	.	.
43912	48	1	Dot	dot	NN
43912	48	2	with	with	IN
43912	48	3	butter	butter	NN
43912	48	4	and	and	CC
43912	48	5	over	over	IN
43912	48	6	this	this	DT
43912	48	7	place	place	NN
43912	48	8	the	the	DT
43912	48	9	meat	meat	NN
43912	48	10	cut	cut	NN
43912	48	11	into	into	IN
43912	48	12	small	small	JJ
43912	48	13	pieces	piece	NNS
43912	48	14	.	.	.
43912	49	1	Add	add	VB
43912	49	2	any	any	DT
43912	49	3	trimmings	trimming	NNS
43912	49	4	from	from	IN
43912	49	5	steaks	steak	NNS
43912	49	6	,	,	,
43912	49	7	roasts	roast	NNS
43912	49	8	or	or	CC
43912	49	9	chops	chop	NNS
43912	49	10	that	that	WDT
43912	49	11	may	may	MD
43912	49	12	be	be	VB
43912	49	13	on	on	IN
43912	49	14	hand	hand	NN
43912	49	15	and	and	CC
43912	49	16	any	any	DT
43912	49	17	bits	bit	NNS
43912	49	18	of	of	IN
43912	49	19	left	left	JJ
43912	49	20	over	over	RP
43912	49	21	cooked	cooked	JJ
43912	49	22	meat	meat	NN
43912	49	23	.	.	.
43912	50	1	Season	season	NN
43912	50	2	with	with	IN
43912	50	3	salt	salt	NN
43912	50	4	and	and	CC
43912	50	5	the	the	DT
43912	50	6	cloves	clove	NNS
43912	50	7	.	.	.
43912	51	1	Put	put	VB
43912	51	2	over	over	RP
43912	51	3	the	the	DT
43912	51	4	fire	fire	NN
43912	51	5	without	without	IN
43912	51	6	stirring	stir	VBG
43912	51	7	.	.	.
43912	52	1	When	when	WRB
43912	52	2	you	-PRON-	PRP
43912	52	3	smell	smell	VBP
43912	52	4	the	the	DT
43912	52	5	onions	onion	NNS
43912	52	6	getting	get	VBG
43912	52	7	very	very	RB
43912	52	8	brown	brown	JJ
43912	52	9	turn	turn	NN
43912	52	10	the	the	DT
43912	52	11	meat	meat	NN
43912	52	12	and	and	CC
43912	52	13	when	when	WRB
43912	52	14	everything	everything	NN
43912	52	15	is	be	VBZ
43912	52	16	extremely	extremely	RB
43912	52	17	brown	brown	JJ
43912	52	18	add	add	VBP
43912	52	19	a	a	DT
43912	52	20	cup	cup	NN
43912	52	21	of	of	IN
43912	52	22	water	water	NN
43912	52	23	and	and	CC
43912	52	24	let	let	VB
43912	52	25	it	-PRON-	PRP
43912	52	26	cook	cook	VB
43912	52	27	almost	almost	RB
43912	52	28	dry	dry	JJ
43912	52	29	.	.	.
43912	53	1	Repeat	repeat	VB
43912	53	2	this	this	DT
43912	53	3	operation	operation	NN
43912	53	4	of	of	IN
43912	53	5	adding	add	VBG
43912	53	6	the	the	DT
43912	53	7	water	water	NN
43912	53	8	three	three	CD
43912	53	9	times	time	NNS
43912	53	10	.	.	.
43912	54	1	Finally	finally	RB
43912	54	2	add	add	VB
43912	54	3	three	three	CD
43912	54	4	pints	pint	NNS
43912	54	5	of	of	IN
43912	54	6	boiling	boil	VBG
43912	54	7	water	water	NN
43912	54	8	and	and	CC
43912	54	9	let	let	VB
43912	54	10	it	-PRON-	PRP
43912	54	11	boil	boil	VB
43912	54	12	gently	gently	RB
43912	54	13	five	five	CD
43912	54	14	or	or	CC
43912	54	15	six	six	CD
43912	54	16	hours	hour	NNS
43912	54	17	,	,	,
43912	54	18	when	when	WRB
43912	54	19	the	the	DT
43912	54	20	stock	stock	NN
43912	54	21	will	will	MD
43912	54	22	be	be	VB
43912	54	23	reduced	reduce	VBN
43912	54	24	to	to	IN
43912	54	25	a	a	DT
43912	54	26	few	few	JJ
43912	54	27	cupfuls	cupful	NNS
43912	54	28	.	.	.
43912	55	1	Strain	strain	VB
43912	55	2	,	,	,
43912	55	3	cool	cool	JJ
43912	55	4	and	and	CC
43912	55	5	skim	skim	VB
43912	55	6	off	off	RP
43912	55	7	the	the	DT
43912	55	8	fat	fat	NN
43912	55	9	which	which	WDT
43912	55	10	will	will	MD
43912	55	11	form	form	VB
43912	55	12	a	a	DT
43912	55	13	cake	cake	NN
43912	55	14	on	on	IN
43912	55	15	top	top	NN
43912	55	16	of	of	IN
43912	55	17	the	the	DT
43912	55	18	liquid	liquid	NN
43912	55	19	.	.	.
43912	56	1	The	the	DT
43912	56	2	meat	meat	NN
43912	56	3	may	may	MD
43912	56	4	afterwards	afterwards	RB
43912	56	5	be	be	VB
43912	56	6	used	use	VBN
43912	56	7	for	for	IN
43912	56	8	a	a	DT
43912	56	9	_	_	NNP
43912	56	10	Flam	Flam	NNP
43912	56	11	_	_	NNP
43912	56	12	,	,	,
43912	56	13	for	for	IN
43912	56	14	_	_	NNP
43912	56	15	Polpettone	Polpettone	NNP
43912	56	16	_	_	NNP
43912	56	17	or	or	CC
43912	56	18	croquettes	croquette	VBZ
43912	56	19	.	.	.
43912	57	1	The	the	DT
43912	57	2	stock	stock	NN
43912	57	3	may	may	MD
43912	57	4	be	be	VB
43912	57	5	kept	keep	VBN
43912	57	6	for	for	IN
43912	57	7	some	some	DT
43912	57	8	days	day	NNS
43912	57	9	and	and	CC
43912	57	10	forms	form	VBZ
43912	57	11	the	the	DT
43912	57	12	basis	basis	NN
43912	57	13	for	for	IN
43912	57	14	many	many	JJ
43912	57	15	dishes	dish	NNS
43912	57	16	.	.	.
43912	58	1	In	in	IN
43912	58	2	soups	soup	NNS
43912	58	3	it	-PRON-	PRP
43912	58	4	is	be	VBZ
43912	58	5	far	far	RB
43912	58	6	superior	superior	JJ
43912	58	7	to	to	IN
43912	58	8	beef	beef	NN
43912	58	9	extract	extract	NN
43912	58	10	or	or	CC
43912	58	11	bouillon	bouillon	NN
43912	58	12	cubes	cube	NNS
43912	58	13	which	which	WDT
43912	58	14	may	may	MD
43912	58	15	be	be	VB
43912	58	16	substituted	substitute	VBN
43912	58	17	for	for	IN
43912	58	18	it	-PRON-	PRP
43912	58	19	.	.	.
43912	59	1	VEGETABLE	VEGETABLE	NNP
43912	59	2	CHOWDER	CHOWDER	NNP
43912	59	3	_	_	NNP
43912	59	4	Minestrone	Minestrone	NNP
43912	59	5	alla	alla	NN
43912	59	6	Milanese	Milanese	NNP
43912	59	7	_	_	NNP
43912	59	8	1/2	1/2	CD
43912	59	9	lb	lb	XX
43912	59	10	.	.	.
43912	60	1	salt	salt	NNP
43912	60	2	pork	pork	NN
43912	60	3	2	2	CD
43912	60	4	or	or	CC
43912	60	5	3	3	CD
43912	60	6	sprigs	sprig	NNS
43912	60	7	parsley	parsley	NN
43912	60	8	1	1	CD
43912	60	9	kernel	kernel	NNP
43912	60	10	garlic	garlic	NNP
43912	60	11	2	2	CD
43912	60	12	carrots	carrot	NNS
43912	60	13	1/4	1/4	CD
43912	60	14	medium	medium	JJ
43912	60	15	sized	sized	JJ
43912	60	16	cabbage	cabbage	NN
43912	60	17	1	1	CD
43912	60	18	scant	scant	JJ
43912	60	19	cup	cup	NN
43912	60	20	dried	dry	VBN
43912	60	21	beans	bean	NNS
43912	60	22	,	,	,
43912	60	23	Lima	Lima	NNP
43912	60	24	or	or	CC
43912	60	25	kidney	kidney	NN
43912	60	26	,	,	,
43912	60	27	soaked	soak	VBN
43912	60	28	over	over	IN
43912	60	29	night	night	NN
43912	60	30	2	2	CD
43912	60	31	quarts	quart	NNS
43912	60	32	cold	cold	JJ
43912	60	33	water	water	NN
43912	60	34	A	a	DT
43912	60	35	little	little	JJ
43912	60	36	celery	celery	NN
43912	60	37	Any	any	DT
43912	60	38	left	left	NN
43912	60	39	over	over	RP
43912	60	40	peas	pea	NNS
43912	60	41	1	1	CD
43912	60	42	tablespoon	tablespoon	NN
43912	60	43	butter	butter	NN
43912	60	44	Rice	Rice	NNP
43912	60	45	,	,	,
43912	60	46	salt	salt	NN
43912	60	47	and	and	CC
43912	60	48	pepper	pepper	NN
43912	60	49	Cut	cut	NN
43912	60	50	off	off	IN
43912	60	51	the	the	DT
43912	60	52	rind	rind	NN
43912	60	53	of	of	IN
43912	60	54	the	the	DT
43912	60	55	pork	pork	NN
43912	60	56	and	and	CC
43912	60	57	put	put	VBD
43912	60	58	it	-PRON-	PRP
43912	60	59	into	into	IN
43912	60	60	2	2	CD
43912	60	61	quarts	quart	NNS
43912	60	62	of	of	IN
43912	60	63	water	water	NN
43912	60	64	to	to	TO
43912	60	65	boil	boil	VB
43912	60	66	.	.	.
43912	61	1	Cut	cut	VB
43912	61	2	off	off	RP
43912	61	3	a	a	DT
43912	61	4	small	small	JJ
43912	61	5	slice	slice	NN
43912	61	6	of	of	IN
43912	61	7	the	the	DT
43912	61	8	pork	pork	NN
43912	61	9	and	and	CC
43912	61	10	beat	beat	VBD
43912	61	11	it	-PRON-	PRP
43912	61	12	to	to	IN
43912	61	13	a	a	DT
43912	61	14	paste	paste	NN
43912	61	15	with	with	IN
43912	61	16	the	the	DT
43912	61	17	parsley	parsley	NNP
43912	61	18	and	and	CC
43912	61	19	garlic	garlic	NNP
43912	61	20	.	.	.
43912	62	1	Add	add	VB
43912	62	2	this	this	DT
43912	62	3	paste	paste	NN
43912	62	4	to	to	IN
43912	62	5	the	the	DT
43912	62	6	pork	pork	NN
43912	62	7	and	and	CC
43912	62	8	water	water	NN
43912	62	9	.	.	.
43912	63	1	Slice	slice	VB
43912	63	2	the	the	DT
43912	63	3	carrots	carrot	NNS
43912	63	4	,	,	,
43912	63	5	cut	cut	VB
43912	63	6	the	the	DT
43912	63	7	rib	rib	NN
43912	63	8	out	out	IN
43912	63	9	of	of	IN
43912	63	10	the	the	DT
43912	63	11	cabbage	cabbage	NN
43912	63	12	leaves	leave	NNS
43912	63	13	.	.	.
43912	64	1	Add	add	VB
43912	64	2	the	the	DT
43912	64	3	carrots	carrot	NNS
43912	64	4	,	,	,
43912	64	5	cabbage	cabbage	NN
43912	64	6	leaves	leave	NNS
43912	64	7	,	,	,
43912	64	8	other	other	JJ
43912	64	9	vegetables	vegetable	NNS
43912	64	10	,	,	,
43912	64	11	seasoning	seasoning	NN
43912	64	12	and	and	CC
43912	64	13	butter	butter	NN
43912	64	14	to	to	IN
43912	64	15	the	the	DT
43912	64	16	soup	soup	NN
43912	64	17	,	,	,
43912	64	18	and	and	CC
43912	64	19	let	let	VB
43912	64	20	it	-PRON-	PRP
43912	64	21	boil	boil	VB
43912	64	22	slowly	slowly	RB
43912	64	23	for	for	IN
43912	64	24	2	2	CD
43912	64	25	-	-	SYM
43912	64	26	1/2	1/2	CD
43912	64	27	hours	hour	NNS
43912	64	28	.	.	.
43912	65	1	The	the	DT
43912	65	2	last	last	JJ
43912	65	3	1/2	1/2	CD
43912	65	4	hour	hour	NN
43912	65	5	add	add	VB
43912	65	6	1	1	CD
43912	65	7	small	small	JJ
43912	65	8	handful	handful	NN
43912	65	9	of	of	IN
43912	65	10	rice	rice	NN
43912	65	11	for	for	IN
43912	65	12	each	each	DT
43912	65	13	person	person	NN
43912	65	14	.	.	.
43912	66	1	When	when	WRB
43912	66	2	the	the	DT
43912	66	3	pork	pork	NN
43912	66	4	is	be	VBZ
43912	66	5	very	very	RB
43912	66	6	soft	soft	JJ
43912	66	7	,	,	,
43912	66	8	remove	remove	VB
43912	66	9	and	and	CC
43912	66	10	slice	slice	VB
43912	66	11	in	in	IN
43912	66	12	little	little	JJ
43912	66	13	ribbons	ribbon	NNS
43912	66	14	and	and	CC
43912	66	15	put	put	VBD
43912	66	16	it	-PRON-	PRP
43912	66	17	back	back	RB
43912	66	18	.	.	.
43912	67	1	This	this	DT
43912	67	2	is	be	VBZ
43912	67	3	equally	equally	RB
43912	67	4	good	good	JJ
43912	67	5	eaten	eat	VBN
43912	67	6	cold	cold	JJ
43912	67	7	.	.	.
43912	68	1	Three	three	CD
43912	68	2	bouillon	bouillon	NN
43912	68	3	cubes	cube	NNS
43912	68	4	may	may	MD
43912	68	5	be	be	VB
43912	68	6	used	use	VBN
43912	68	7	instead	instead	RB
43912	68	8	of	of	IN
43912	68	9	pork	pork	NN
43912	68	10	,	,	,
43912	68	11	or	or	CC
43912	68	12	may	may	MD
43912	68	13	be	be	VB
43912	68	14	added	add	VBN
43912	68	15	if	if	IN
43912	68	16	a	a	DT
43912	68	17	richer	rich	JJR
43912	68	18	soup	soup	NN
43912	68	19	is	be	VBZ
43912	68	20	desired	desire	VBN
43912	68	21	.	.	.
43912	69	1	_	_	NNP
43912	69	2	Mme	Mme	NNP
43912	69	3	.	.	.
43912	70	1	Varesi	Varesi	NNP
43912	70	2	.	.	.
43912	70	3	_	_	NNP
43912	70	4	FRENCH	FRENCH	NNP
43912	70	5	ONION	ONION	NNP
43912	70	6	SOUP	SOUP	NNP
43912	70	7	_	_	NNP
43912	70	8	Minestra	Minestra	NNP
43912	70	9	di	di	NNP
43912	70	10	Cipolla	Cipolla	NNP
43912	70	11	alla	alla	NN
43912	70	12	Francese	Francese	NNP
43912	70	13	_	_	NNP
43912	70	14	4	4	CD
43912	70	15	large	large	JJ
43912	70	16	onions	onion	NNS
43912	70	17	4	4	CD
43912	70	18	tablespoons	tablespoon	NNS
43912	70	19	of	of	IN
43912	70	20	vegetable	vegetable	NN
43912	70	21	oil	oil	NN
43912	70	22	or	or	CC
43912	70	23	meat	meat	NN
43912	70	24	drippings	dripping	NNS
43912	70	25	1/4	1/4	CD
43912	70	26	lb	lb	IN
43912	70	27	.	.	.
43912	71	1	Swiss	swiss	JJ
43912	71	2	or	or	CC
43912	71	3	American	american	JJ
43912	71	4	brick	brick	NN
43912	71	5	cheese	cheese	NN
43912	71	6	,	,	,
43912	71	7	grated	grate	VBD
43912	71	8	1	1	CD
43912	71	9	quart	quart	NN
43912	71	10	to	to	IN
43912	71	11	3	3	CD
43912	71	12	pints	pint	NNS
43912	71	13	soup	soup	VB
43912	71	14	stock	stock	NN
43912	71	15	or	or	CC
43912	71	16	boiling	boiling	NN
43912	71	17	water	water	NN
43912	71	18	4	4	CD
43912	71	19	slices	slice	NNS
43912	71	20	of	of	IN
43912	71	21	stale	stale	JJ
43912	71	22	bread	bread	NN
43912	71	23	toasted	toast	VBN
43912	71	24	,	,	,
43912	71	25	salt	salt	NN
43912	71	26	,	,	,
43912	71	27	pepper	pepper	NN
43912	71	28	Peel	peel	VB
43912	71	29	the	the	DT
43912	71	30	onions	onion	NNS
43912	71	31	and	and	CC
43912	71	32	slice	slice	VB
43912	71	33	them	-PRON-	PRP
43912	71	34	very	very	RB
43912	71	35	thin	thin	JJ
43912	71	36	.	.	.
43912	72	1	Fry	fry	PRP
43912	72	2	them	-PRON-	PRP
43912	72	3	slowly	slowly	RB
43912	72	4	in	in	IN
43912	72	5	the	the	DT
43912	72	6	fat	fat	NN
43912	72	7	until	until	IN
43912	72	8	they	-PRON-	PRP
43912	72	9	are	be	VBP
43912	72	10	a	a	DT
43912	72	11	uniform	uniform	JJ
43912	72	12	golden	golden	JJ
43912	72	13	brown	brown	NN
43912	72	14	,	,	,
43912	72	15	using	use	VBG
43912	72	16	a	a	DT
43912	72	17	kettle	kettle	NN
43912	72	18	deep	deep	JJ
43912	72	19	enough	enough	RB
43912	72	20	to	to	TO
43912	72	21	hold	hold	VB
43912	72	22	the	the	DT
43912	72	23	water	water	NN
43912	72	24	afterwards	afterwards	RB
43912	72	25	.	.	.
43912	73	1	When	when	WRB
43912	73	2	the	the	DT
43912	73	3	onions	onion	NNS
43912	73	4	are	be	VBP
43912	73	5	thoroughly	thoroughly	RB
43912	73	6	fried	fry	VBN
43912	73	7	add	add	VBP
43912	73	8	the	the	DT
43912	73	9	hot	hot	JJ
43912	73	10	water	water	NN
43912	73	11	,	,	,
43912	73	12	cover	cover	VB
43912	73	13	and	and	CC
43912	73	14	let	let	VB
43912	73	15	simmer	simmer	NN
43912	73	16	at	at	RB
43912	73	17	least	least	RBS
43912	73	18	three	three	CD
43912	73	19	-	-	HYPH
43912	73	20	quarters	quarter	NNS
43912	73	21	of	of	IN
43912	73	22	an	an	DT
43912	73	23	hour	hour	NN
43912	73	24	,	,	,
43912	73	25	seasoning	seasoning	NN
43912	73	26	to	to	IN
43912	73	27	taste	taste	NN
43912	73	28	.	.	.
43912	74	1	The	the	DT
43912	74	2	onions	onion	NNS
43912	74	3	will	will	MD
43912	74	4	make	make	VB
43912	74	5	a	a	DT
43912	74	6	clean	clean	JJ
43912	74	7	brown	brown	JJ
43912	74	8	liquor	liquor	NN
43912	74	9	without	without	IN
43912	74	10	the	the	DT
43912	74	11	use	use	NN
43912	74	12	of	of	IN
43912	74	13	any	any	DT
43912	74	14	meat	meat	NN
43912	74	15	but	but	CC
43912	74	16	soup	soup	NN
43912	74	17	stock	stock	NN
43912	74	18	may	may	MD
43912	74	19	be	be	VB
43912	74	20	used	use	VBN
43912	74	21	instead	instead	RB
43912	74	22	of	of	IN
43912	74	23	water	water	NN
43912	74	24	,	,	,
43912	74	25	or	or	CC
43912	74	26	beef	beef	NN
43912	74	27	extract	extract	NN
43912	74	28	or	or	CC
43912	74	29	bouillon	bouillon	NN
43912	74	30	cubes	cube	NNS
43912	74	31	may	may	MD
43912	74	32	be	be	VB
43912	74	33	added	add	VBN
43912	74	34	to	to	IN
43912	74	35	the	the	DT
43912	74	36	water	water	NN
43912	74	37	if	if	IN
43912	74	38	a	a	DT
43912	74	39	meat	meat	NN
43912	74	40	soup	soup	NN
43912	74	41	is	be	VBZ
43912	74	42	preferred	prefer	VBN
43912	74	43	.	.	.
43912	75	1	Put	put	VB
43912	75	2	the	the	DT
43912	75	3	soup	soup	NN
43912	75	4	in	in	IN
43912	75	5	a	a	DT
43912	75	6	hot	hot	JJ
43912	75	7	tureen	tureen	NN
43912	75	8	,	,	,
43912	75	9	add	add	VB
43912	75	10	the	the	DT
43912	75	11	toast	toast	NN
43912	75	12	cut	cut	NN
43912	75	13	into	into	IN
43912	75	14	triangles	triangle	NNS
43912	75	15	and	and	CC
43912	75	16	sprinkle	sprinkle	VB
43912	75	17	it	-PRON-	PRP
43912	75	18	over	over	RP
43912	75	19	with	with	IN
43912	75	20	the	the	DT
43912	75	21	grated	grate	VBN
43912	75	22	cheese	cheese	NN
43912	75	23	.	.	.
43912	76	1	Serve	serve	VB
43912	76	2	as	as	RB
43912	76	3	soon	soon	RB
43912	76	4	as	as	IN
43912	76	5	the	the	DT
43912	76	6	toast	toast	NN
43912	76	7	and	and	CC
43912	76	8	cheese	cheese	NN
43912	76	9	have	have	VBP
43912	76	10	been	be	VBN
43912	76	11	added	add	VBN
43912	76	12	.	.	.
43912	77	1	PARADISE	PARADISE	NNP
43912	77	2	SOUP	SOUP	NNP
43912	77	3	_	_	NNP
43912	77	4	Minestra	Minestra	NNP
43912	77	5	del	del	NNP
43912	77	6	Paradiso	Paradiso	NNP
43912	77	7	_	_	NNP
43912	77	8	4	4	CD
43912	77	9	tablespoons	tablespoon	NNS
43912	77	10	sifted	sift	VBN
43912	77	11	bread	bread	NN
43912	77	12	crumbs	crumb	VBZ
43912	77	13	4	4	CD
43912	77	14	tablespoons	tablespoon	NNS
43912	77	15	grated	grate	VBN
43912	77	16	cheese	cheese	NN
43912	77	17	1	1	CD
43912	77	18	quart	quart	NNP
43912	77	19	white	white	NNP
43912	77	20	soup	soup	NNP
43912	77	21	stock	stock	NN
43912	77	22	or	or	CC
43912	77	23	clear	clear	JJ
43912	77	24	broth	broth	NN
43912	77	25	3	3	CD
43912	77	26	eggs	egg	NNS
43912	77	27	Nutmeg	Nutmeg	NNP
43912	77	28	Salt	Salt	NNP
43912	77	29	,	,	,
43912	77	30	pepper	pepper	NN
43912	77	31	Beat	beat	VBP
43912	77	32	the	the	DT
43912	77	33	whites	white	NNS
43912	77	34	of	of	IN
43912	77	35	the	the	DT
43912	77	36	eggs	egg	NNS
43912	77	37	,	,	,
43912	77	38	then	then	RB
43912	77	39	beat	beat	VBD
43912	77	40	in	in	IN
43912	77	41	the	the	DT
43912	77	42	yolks	yolk	NNS
43912	77	43	.	.	.
43912	78	1	Add	add	VB
43912	78	2	the	the	DT
43912	78	3	breadcrumbs	breadcrumb	NNS
43912	78	4	gradually	gradually	RB
43912	78	5	,	,	,
43912	78	6	then	then	RB
43912	78	7	the	the	DT
43912	78	8	grated	grate	VBN
43912	78	9	cheese	cheese	NN
43912	78	10	,	,	,
43912	78	11	a	a	DT
43912	78	12	pinch	pinch	NN
43912	78	13	of	of	IN
43912	78	14	salt	salt	NN
43912	78	15	and	and	CC
43912	78	16	a	a	DT
43912	78	17	grating	grating	NN
43912	78	18	of	of	IN
43912	78	19	nutmeg	nutmeg	NN
43912	78	20	.	.	.
43912	79	1	These	these	DT
43912	79	2	ingredients	ingredient	NNS
43912	79	3	should	should	MD
43912	79	4	form	form	VB
43912	79	5	a	a	DT
43912	79	6	thin	thin	JJ
43912	79	7	batter	batter	NN
43912	79	8	.	.	.
43912	80	1	Have	have	VBP
43912	80	2	the	the	DT
43912	80	3	broth	broth	NN
43912	80	4	boiling	boiling	NN
43912	80	5	and	and	CC
43912	80	6	drop	drop	VB
43912	80	7	the	the	DT
43912	80	8	batter	batter	NN
43912	80	9	into	into	IN
43912	80	10	it	-PRON-	PRP
43912	80	11	by	by	IN
43912	80	12	spoonfuls	spoonful	NNS
43912	80	13	.	.	.
43912	81	1	Let	let	VB
43912	81	2	it	-PRON-	PRP
43912	81	3	boil	boil	VB
43912	81	4	three	three	CD
43912	81	5	or	or	CC
43912	81	6	four	four	CD
43912	81	7	minutes	minute	NNS
43912	81	8	and	and	CC
43912	81	9	serve	serve	VB
43912	81	10	immediately	immediately	RB
43912	81	11	.	.	.
43912	82	1	The	the	DT
43912	82	2	batter	batter	NN
43912	82	3	will	will	MD
43912	82	4	poach	poach	VB
43912	82	5	in	in	IN
43912	82	6	soft	soft	JJ
43912	82	7	,	,	,
43912	82	8	curdled	curdle	VBD
43912	82	9	lumps	lump	NNS
43912	82	10	in	in	IN
43912	82	11	the	the	DT
43912	82	12	clear	clear	JJ
43912	82	13	soup	soup	NN
43912	82	14	.	.	.
43912	83	1	This	this	DT
43912	83	2	soup	soup	NN
43912	83	3	is	be	VBZ
43912	83	4	much	much	RB
43912	83	5	used	use	VBN
43912	83	6	as	as	IN
43912	83	7	a	a	DT
43912	83	8	delicacy	delicacy	NN
43912	83	9	for	for	IN
43912	83	10	invalids	invalid	NNS
43912	83	11	.	.	.
43912	84	1	In	in	IN
43912	84	2	this	this	DT
43912	84	3	case	case	NN
43912	84	4	the	the	DT
43912	84	5	cheese	cheese	NN
43912	84	6	may	may	MD
43912	84	7	be	be	VB
43912	84	8	scanted	scant	VBN
43912	84	9	or	or	CC
43912	84	10	omitted	omit	VBN
43912	84	11	entirely	entirely	RB
43912	84	12	.	.	.
43912	85	1	By	by	IN
43912	85	2	way	way	NN
43912	85	3	of	of	IN
43912	85	4	variety	variety	NN
43912	85	5	a	a	DT
43912	85	6	tablespoonful	tablespoonful	NN
43912	85	7	of	of	IN
43912	85	8	finely	finely	RB
43912	85	9	chopped	chop	VBN
43912	85	10	parsley	parsley	NN
43912	85	11	may	may	MD
43912	85	12	be	be	VB
43912	85	13	added	add	VBN
43912	85	14	to	to	IN
43912	85	15	the	the	DT
43912	85	16	batter	batter	NN
43912	85	17	,	,	,
43912	85	18	or	or	CC
43912	85	19	a	a	DT
43912	85	20	half	half	NN
43912	85	21	a	a	DT
43912	85	22	cup	cup	NN
43912	85	23	of	of	IN
43912	85	24	spinach	spinach	NN
43912	85	25	drained	drain	VBN
43912	85	26	and	and	CC
43912	85	27	rubbed	rub	VBD
43912	85	28	through	through	IN
43912	85	29	a	a	DT
43912	85	30	sieve	sieve	NN
43912	85	31	may	may	MD
43912	85	32	be	be	VB
43912	85	33	substituted	substitute	VBN
43912	85	34	for	for	IN
43912	85	35	half	half	NN
43912	85	36	of	of	IN
43912	85	37	the	the	DT
43912	85	38	breadcrumbs	breadcrumb	NNS
43912	85	39	.	.	.
43912	86	1	When	when	WRB
43912	86	2	stock	stock	NN
43912	86	3	or	or	CC
43912	86	4	broth	broth	NN
43912	86	5	is	be	VBZ
43912	86	6	not	not	RB
43912	86	7	available	available	JJ
43912	86	8	,	,	,
43912	86	9	it	-PRON-	PRP
43912	86	10	may	may	MD
43912	86	11	be	be	VB
43912	86	12	made	make	VBN
43912	86	13	from	from	IN
43912	86	14	bouillon	bouillon	NN
43912	86	15	cubes	cube	NNS
43912	86	16	and	and	CC
43912	86	17	a	a	DT
43912	86	18	lump	lump	NN
43912	86	19	of	of	IN
43912	86	20	butter	butter	NN
43912	86	21	dissolved	dissolve	VBN
43912	86	22	in	in	IN
43912	86	23	boiling	boil	VBG
43912	86	24	water	water	NN
43912	86	25	and	and	CC
43912	86	26	seasoned	season	VBN
43912	86	27	with	with	IN
43912	86	28	celery	celery	NN
43912	86	29	salt	salt	NN
43912	86	30	,	,	,
43912	86	31	onion	onion	NN
43912	86	32	salt	salt	NN
43912	86	33	and	and	CC
43912	86	34	pepper	pepper	NN
43912	86	35	.	.	.
43912	87	1	_	_	NNP
43912	87	2	Signora	Signora	NNP
43912	87	3	Maria	Maria	NNP
43912	87	4	Ronchi	Ronchi	NNP
43912	87	5	-	-	HYPH
43912	87	6	Cuniberti	Cuniberti	NNP
43912	87	7	.	.	.
43912	87	8	_	_	NNP
43912	87	9	PEA	PEA	NNP
43912	87	10	SOUP	SOUP	NNP
43912	87	11	_	_	NNP
43912	87	12	Zuppa	Zuppa	NNP
43912	87	13	di	di	NNP
43912	87	14	Piselli	Piselli	NNP
43912	87	15	_	_	NNP
43912	87	16	1	1	CD
43912	87	17	pint	pint	NN
43912	87	18	peas	pea	NNS
43912	87	19	;	;	:
43912	87	20	fresh	fresh	JJ
43912	87	21	peas	pea	NNS
43912	87	22	,	,	,
43912	87	23	canned	can	VBN
43912	87	24	peas	pea	NNS
43912	87	25	or	or	CC
43912	87	26	dried	dry	VBN
43912	87	27	peas	pea	NNS
43912	87	28	soaked	soak	VBN
43912	87	29	over	over	IN
43912	87	30	night	night	NN
43912	87	31	2	2	CD
43912	87	32	tablespoons	tablespoon	NNS
43912	87	33	oil	oil	NN
43912	87	34	or	or	CC
43912	87	35	butter	butter	NN
43912	87	36	substitute	substitute	NN
43912	87	37	1	1	CD
43912	87	38	small	small	JJ
43912	87	39	onion	onion	NN
43912	87	40	1	1	CD
43912	87	41	small	small	JJ
43912	87	42	carrot	carrot	NNP
43912	87	43	A	a	DT
43912	87	44	sprig	sprig	NN
43912	87	45	of	of	IN
43912	87	46	parsley	parsley	NNP
43912	87	47	2	2	CD
43912	87	48	oz	oz	NNP
43912	87	49	.	.	.
43912	88	1	ham	ham	NN
43912	88	2	,	,	,
43912	88	3	fat	fat	NN
43912	88	4	and	and	CC
43912	88	5	lean	lean	JJ
43912	88	6	A	a	DT
43912	88	7	piece	piece	NN
43912	88	8	of	of	IN
43912	88	9	celery	celery	NN
43912	88	10	A	a	DT
43912	88	11	bay	bay	NN
43912	88	12	leaf	leaf	NN
43912	88	13	Salt	salt	NN
43912	88	14	,	,	,
43912	88	15	pepper	pepper	NN
43912	88	16	Chop	Chop	NNP
43912	88	17	fine	fine	RB
43912	88	18	or	or	CC
43912	88	19	put	put	VBD
43912	88	20	through	through	RP
43912	88	21	a	a	DT
43912	88	22	meat	meat	NN
43912	88	23	grinder	grinder	NN
43912	88	24	the	the	DT
43912	88	25	ham	ham	NN
43912	88	26	,	,	,
43912	88	27	onion	onion	NN
43912	88	28	,	,	,
43912	88	29	carrot	carrot	NN
43912	88	30	and	and	CC
43912	88	31	celery	celery	NNP
43912	88	32	,	,	,
43912	88	33	add	add	VB
43912	88	34	the	the	DT
43912	88	35	parsley	parsley	NN
43912	88	36	chopped	chop	VBN
43912	88	37	or	or	CC
43912	88	38	clipped	clip	VBD
43912	88	39	fine	fine	RB
43912	88	40	with	with	IN
43912	88	41	scissors	scissor	NNS
43912	88	42	,	,	,
43912	88	43	and	and	CC
43912	88	44	the	the	DT
43912	88	45	bay	bay	NNP
43912	88	46	leaf	leaf	NN
43912	88	47	.	.	.
43912	89	1	Fry	fry	VB
43912	89	2	all	all	PDT
43912	89	3	this	this	DT
43912	89	4	in	in	IN
43912	89	5	the	the	DT
43912	89	6	oil	oil	NN
43912	89	7	until	until	IN
43912	89	8	it	-PRON-	PRP
43912	89	9	is	be	VBZ
43912	89	10	golden	golden	JJ
43912	89	11	brown	brown	JJ
43912	89	12	,	,	,
43912	89	13	but	but	CC
43912	89	14	not	not	RB
43912	89	15	at	at	RB
43912	89	16	all	all	RB
43912	89	17	scorched	scorched	JJ
43912	89	18	.	.	.
43912	90	1	Add	add	VB
43912	90	2	one	one	CD
43912	90	3	pint	pint	NN
43912	90	4	of	of	IN
43912	90	5	boiling	boil	VBG
43912	90	6	water	water	NN
43912	90	7	and	and	CC
43912	90	8	the	the	DT
43912	90	9	peas	pea	NNS
43912	90	10	.	.	.
43912	91	1	If	if	IN
43912	91	2	this	this	DT
43912	91	3	cooks	cook	VBZ
43912	91	4	away	away	RB
43912	91	5	add	add	VBP
43912	91	6	more	more	JJR
43912	91	7	water	water	NN
43912	91	8	as	as	IN
43912	91	9	needed	need	VBN
43912	91	10	until	until	IN
43912	91	11	the	the	DT
43912	91	12	peas	pea	NNS
43912	91	13	are	be	VBP
43912	91	14	tender	tender	JJ
43912	91	15	.	.	.
43912	92	1	Rub	rub	VB
43912	92	2	the	the	DT
43912	92	3	soup	soup	NN
43912	92	4	through	through	IN
43912	92	5	a	a	DT
43912	92	6	sieve	sieve	NN
43912	92	7	.	.	.
43912	93	1	Serve	serve	VB
43912	93	2	this	this	DT
43912	93	3	soup	soup	NN
43912	93	4	garnished	garnish	VBD
43912	93	5	with	with	IN
43912	93	6	croutons	crouton	NNS
43912	93	7	or	or	CC
43912	93	8	toast	toast	NN
43912	93	9	triangles	triangle	NNS
43912	93	10	,	,	,
43912	93	11	and	and	CC
43912	93	12	send	send	VB
43912	93	13	a	a	DT
43912	93	14	dish	dish	NN
43912	93	15	of	of	IN
43912	93	16	grated	grate	VBN
43912	93	17	cheese	cheese	NN
43912	93	18	to	to	IN
43912	93	19	the	the	DT
43912	93	20	table	table	NN
43912	93	21	with	with	IN
43912	93	22	it	-PRON-	PRP
43912	93	23	to	to	TO
43912	93	24	be	be	VB
43912	93	25	added	add	VBN
43912	93	26	according	accord	VBG
43912	93	27	to	to	IN
43912	93	28	individual	individual	JJ
43912	93	29	taste	taste	NN
43912	93	30	.	.	.
43912	94	1	BEAN	BEAN	NNP
43912	94	2	SOUP	SOUP	NNP
43912	94	3	_	_	NNP
43912	94	4	Zuppa	Zuppa	NNP
43912	94	5	di	di	NNP
43912	94	6	Fagiuoli	Fagiuoli	NNP
43912	94	7	_	_	NNP
43912	94	8	1	1	CD
43912	94	9	cup	cup	NN
43912	94	10	dried	dry	VBN
43912	94	11	beans	bean	NNS
43912	94	12	,	,	,
43912	94	13	Kidney	Kidney	NNP
43912	94	14	,	,	,
43912	94	15	Navy	Navy	NNP
43912	94	16	or	or	CC
43912	94	17	Lima	Lima	NNP
43912	94	18	1/4	1/4	CD
43912	94	19	cup	cup	NN
43912	94	20	oil	oil	NN
43912	94	21	1/4	1/4	CD
43912	94	22	onion	onion	NN
43912	94	23	1	1	CD
43912	94	24	clove	clove	NN
43912	94	25	of	of	IN
43912	94	26	garlic	garlic	JJ
43912	94	27	1	1	CD
43912	94	28	sprig	sprig	NN
43912	94	29	of	of	IN
43912	94	30	parsley	parsley	NNP
43912	94	31	1	1	CD
43912	94	32	piece	piece	NN
43912	94	33	of	of	IN
43912	94	34	celery	celery	NN
43912	94	35	1	1	CD
43912	94	36	cup	cup	NN
43912	94	37	canned	canned	JJ
43912	94	38	tomatoes	tomato	NNS
43912	94	39	Soak	soak	VB
43912	94	40	the	the	DT
43912	94	41	beans	bean	NNS
43912	94	42	over	over	IN
43912	94	43	night	night	NN
43912	94	44	.	.	.
43912	95	1	Boil	Boil	NNP
43912	95	2	until	until	IN
43912	95	3	tender	tender	NN
43912	95	4	.	.	.
43912	96	1	Many	many	JJ
43912	96	2	cooks	cook	NNS
43912	96	3	put	put	VBP
43912	96	4	the	the	DT
43912	96	5	beans	bean	NNS
43912	96	6	to	to	TO
43912	96	7	cook	cook	VB
43912	96	8	in	in	IN
43912	96	9	cold	cold	JJ
43912	96	10	water	water	NN
43912	96	11	with	with	IN
43912	96	12	a	a	DT
43912	96	13	pinch	pinch	NN
43912	96	14	of	of	IN
43912	96	15	soda	soda	NN
43912	96	16	.	.	.
43912	97	1	When	when	WRB
43912	97	2	they	-PRON-	PRP
43912	97	3	come	come	VBP
43912	97	4	to	to	IN
43912	97	5	a	a	DT
43912	97	6	boil	boil	NN
43912	97	7	,	,	,
43912	97	8	pour	pour	VB
43912	97	9	off	off	RP
43912	97	10	this	this	DT
43912	97	11	water	water	NN
43912	97	12	and	and	CC
43912	97	13	add	add	VB
43912	97	14	fresh	fresh	JJ
43912	97	15	.	.	.
43912	98	1	Chop	Chop	NNP
43912	98	2	fine	fine	VBP
43912	98	3	the	the	DT
43912	98	4	onion	onion	NN
43912	98	5	,	,	,
43912	98	6	garlic	garlic	NNP
43912	98	7	,	,	,
43912	98	8	parsley	parsley	NNP
43912	98	9	and	and	CC
43912	98	10	celery	celery	NNP
43912	98	11	and	and	CC
43912	98	12	put	put	VBD
43912	98	13	them	-PRON-	PRP
43912	98	14	to	to	TO
43912	98	15	fry	fry	VB
43912	98	16	in	in	IN
43912	98	17	the	the	DT
43912	98	18	oil	oil	NN
43912	98	19	with	with	IN
43912	98	20	salt	salt	NN
43912	98	21	and	and	CC
43912	98	22	a	a	DT
43912	98	23	generous	generous	JJ
43912	98	24	amount	amount	NN
43912	98	25	of	of	IN
43912	98	26	pepper	pepper	NN
43912	98	27	.	.	.
43912	99	1	When	when	WRB
43912	99	2	the	the	DT
43912	99	3	vegetables	vegetable	NNS
43912	99	4	are	be	VBP
43912	99	5	a	a	DT
43912	99	6	delicate	delicate	JJ
43912	99	7	brown	brown	JJ
43912	99	8	add	add	NN
43912	99	9	to	to	IN
43912	99	10	them	-PRON-	PRP
43912	99	11	two	two	CD
43912	99	12	cups	cup	NNS
43912	99	13	of	of	IN
43912	99	14	the	the	DT
43912	99	15	broth	broth	NN
43912	99	16	from	from	IN
43912	99	17	the	the	DT
43912	99	18	beans	bean	NNS
43912	99	19	,	,	,
43912	99	20	and	and	CC
43912	99	21	the	the	DT
43912	99	22	tomatoes	tomato	NNS
43912	99	23	.	.	.
43912	100	1	Let	let	VB
43912	100	2	all	all	DT
43912	100	3	come	come	VB
43912	100	4	to	to	IN
43912	100	5	a	a	DT
43912	100	6	boil	boil	NN
43912	100	7	and	and	CC
43912	100	8	pour	pour	VB
43912	100	9	the	the	DT
43912	100	10	mixture	mixture	NN
43912	100	11	into	into	IN
43912	100	12	the	the	DT
43912	100	13	kettle	kettle	NN
43912	100	14	of	of	IN
43912	100	15	beans	bean	NNS
43912	100	16	from	from	IN
43912	100	17	which	which	WDT
43912	100	18	some	some	DT
43912	100	19	of	of	IN
43912	100	20	the	the	DT
43912	100	21	water	water	NN
43912	100	22	has	have	VBZ
43912	100	23	been	be	VBN
43912	100	24	drained	drain	VBN
43912	100	25	,	,	,
43912	100	26	if	if	IN
43912	100	27	they	-PRON-	PRP
43912	100	28	are	be	VBP
43912	100	29	very	very	RB
43912	100	30	liquid	liquid	JJ
43912	100	31	.	.	.
43912	101	1	This	this	DT
43912	101	2	soup	soup	NN
43912	101	3	may	may	MD
43912	101	4	be	be	VB
43912	101	5	served	serve	VBN
43912	101	6	as	as	IN
43912	101	7	it	-PRON-	PRP
43912	101	8	is	be	VBZ
43912	101	9	or	or	CC
43912	101	10	rubbed	rub	VBN
43912	101	11	through	through	IN
43912	101	12	a	a	DT
43912	101	13	sieve	sieve	NN
43912	101	14	before	before	IN
43912	101	15	serving	serve	VBG
43912	101	16	.	.	.
43912	102	1	Croutons	crouton	NNS
43912	102	2	or	or	CC
43912	102	3	triangles	triangle	NNS
43912	102	4	of	of	IN
43912	102	5	dry	dry	JJ
43912	102	6	toast	toast	NN
43912	102	7	make	make	VB
43912	102	8	an	an	DT
43912	102	9	excellent	excellent	JJ
43912	102	10	addition	addition	NN
43912	102	11	.	.	.
43912	103	1	QUEEN	QUEEN	NNP
43912	103	2	'S	's	POS
43912	103	3	SOUP	SOUP	NNP
43912	103	4	_	_	NNP
43912	103	5	Zuppa	Zuppa	NNP
43912	103	6	Regina	Regina	NNP
43912	103	7	_	_	NNP
43912	103	8	1	1	CD
43912	103	9	cup	cup	NN
43912	103	10	cooked	cooked	JJ
43912	103	11	chicken	chicken	NN
43912	103	12	1/4	1/4	CD
43912	103	13	cup	cup	NN
43912	103	14	bread	bread	NN
43912	103	15	crumbs	crumb	VBZ
43912	103	16	1/4	1/4	CD
43912	103	17	cup	cup	NN
43912	103	18	milk	milk	NN
43912	103	19	Yolk	Yolk	NNP
43912	103	20	of	of	IN
43912	103	21	1	1	CD
43912	103	22	egg	egg	NN
43912	103	23	,	,	,
43912	103	24	if	if	IN
43912	103	25	desired	desire	VBD
43912	103	26	5	5	CD
43912	103	27	or	or	CC
43912	103	28	6	6	CD
43912	103	29	blanched	blanch	VBN
43912	103	30	almonds	almond	VBZ
43912	103	31	1	1	CD
43912	103	32	quart	quart	NNP
43912	103	33	chicken	chicken	NNP
43912	103	34	stock	stock	NN
43912	103	35	1	1	CD
43912	103	36	slice	slice	NN
43912	103	37	stale	stale	JJ
43912	103	38	bread	bread	NN
43912	103	39	Fat	fat	JJ
43912	103	40	for	for	IN
43912	103	41	deep	deep	JJ
43912	103	42	frying	frying	NN
43912	103	43	Grind	Grind	NNP
43912	103	44	the	the	DT
43912	103	45	meat	meat	NN
43912	103	46	and	and	CC
43912	103	47	almonds	almond	VBZ
43912	103	48	in	in	IN
43912	103	49	a	a	DT
43912	103	50	meat	meat	NN
43912	103	51	grinder	grinder	NN
43912	103	52	,	,	,
43912	103	53	or	or	CC
43912	103	54	chop	chop	VB
43912	103	55	very	very	RB
43912	103	56	fine	fine	RB
43912	103	57	.	.	.
43912	104	1	Soak	soak	VB
43912	104	2	the	the	DT
43912	104	3	bread	bread	NN
43912	104	4	crumbs	crumb	VBZ
43912	104	5	in	in	IN
43912	104	6	the	the	DT
43912	104	7	milk	milk	NN
43912	104	8	,	,	,
43912	104	9	and	and	CC
43912	104	10	rub	rub	VB
43912	104	11	all	all	PDT
43912	104	12	these	these	DT
43912	104	13	ingredients	ingredient	NNS
43912	104	14	to	to	IN
43912	104	15	a	a	DT
43912	104	16	very	very	RB
43912	104	17	smooth	smooth	JJ
43912	104	18	paste	paste	NN
43912	104	19	.	.	.
43912	105	1	Add	add	VB
43912	105	2	the	the	DT
43912	105	3	hot	hot	JJ
43912	105	4	broth	broth	NN
43912	105	5	.	.	.
43912	106	1	If	if	IN
43912	106	2	you	-PRON-	PRP
43912	106	3	wish	wish	VBP
43912	106	4	the	the	DT
43912	106	5	soup	soup	NN
43912	106	6	to	to	TO
43912	106	7	be	be	VB
43912	106	8	richer	rich	JJR
43912	106	9	and	and	CC
43912	106	10	have	have	VB
43912	106	11	a	a	DT
43912	106	12	more	more	RBR
43912	106	13	milky	milky	JJ
43912	106	14	consistency	consistency	NN
43912	106	15	use	use	NN
43912	106	16	the	the	DT
43912	106	17	yolk	yolk	NN
43912	106	18	of	of	IN
43912	106	19	an	an	DT
43912	106	20	egg	egg	NN
43912	106	21	,	,	,
43912	106	22	which	which	WDT
43912	106	23	should	should	MD
43912	106	24	be	be	VB
43912	106	25	beaten	beat	VBN
43912	106	26	and	and	CC
43912	106	27	have	have	VB
43912	106	28	a	a	DT
43912	106	29	few	few	JJ
43912	106	30	tablespoons	tablespoon	NNS
43912	106	31	of	of	IN
43912	106	32	the	the	DT
43912	106	33	hot	hot	JJ
43912	106	34	broth	broth	NN
43912	106	35	stirred	stir	VBD
43912	106	36	into	into	IN
43912	106	37	it	-PRON-	PRP
43912	106	38	before	before	IN
43912	106	39	adding	add	VBG
43912	106	40	to	to	IN
43912	106	41	the	the	DT
43912	106	42	soup	soup	NN
43912	106	43	.	.	.
43912	107	1	Do	do	VB
43912	107	2	not	not	RB
43912	107	3	let	let	VB
43912	107	4	the	the	DT
43912	107	5	soup	soup	NN
43912	107	6	boil	boil	VB
43912	107	7	after	after	IN
43912	107	8	the	the	DT
43912	107	9	egg	egg	NN
43912	107	10	is	be	VBZ
43912	107	11	added	add	VBN
43912	107	12	or	or	CC
43912	107	13	it	-PRON-	PRP
43912	107	14	will	will	MD
43912	107	15	curdle	curdle	VB
43912	107	16	.	.	.
43912	108	1	Cut	cut	VB
43912	108	2	the	the	DT
43912	108	3	stale	stale	JJ
43912	108	4	bread	bread	NN
43912	108	5	into	into	IN
43912	108	6	cubes	cube	NNS
43912	108	7	and	and	CC
43912	108	8	fry	fry	NN
43912	108	9	in	in	IN
43912	108	10	deep	deep	JJ
43912	108	11	fat	fat	NN
43912	108	12	.	.	.
43912	109	1	Put	put	VB
43912	109	2	these	these	DT
43912	109	3	croutons	crouton	NNS
43912	109	4	in	in	IN
43912	109	5	the	the	DT
43912	109	6	soup	soup	NN
43912	109	7	,	,	,
43912	109	8	and	and	CC
43912	109	9	send	send	VB
43912	109	10	it	-PRON-	PRP
43912	109	11	to	to	IN
43912	109	12	the	the	DT
43912	109	13	table	table	NN
43912	109	14	with	with	IN
43912	109	15	a	a	DT
43912	109	16	dish	dish	NN
43912	109	17	of	of	IN
43912	109	18	grated	grate	VBN
43912	109	19	cheese	cheese	NN
43912	109	20	.	.	.
43912	110	1	VEGETABLE	VEGETABLE	NNP
43912	110	2	SOUP	SOUP	NNP
43912	110	3	_	_	NNP
43912	110	4	Zuppa	Zuppa	NNP
43912	110	5	Sauté	Sauté	NNP
43912	110	6	_	_	NNP
43912	110	7	Many	many	JJ
43912	110	8	kinds	kind	NNS
43912	110	9	of	of	IN
43912	110	10	vegetables	vegetable	NNS
43912	110	11	may	may	MD
43912	110	12	be	be	VB
43912	110	13	used	use	VBN
43912	110	14	for	for	IN
43912	110	15	this	this	DT
43912	110	16	soup	soup	NN
43912	110	17	,	,	,
43912	110	18	carrots	carrot	NNS
43912	110	19	,	,	,
43912	110	20	celery	celery	NN
43912	110	21	,	,	,
43912	110	22	cabbage	cabbage	NN
43912	110	23	,	,	,
43912	110	24	turnips	turnip	NNS
43912	110	25	,	,	,
43912	110	26	onions	onion	NNS
43912	110	27	,	,	,
43912	110	28	potatoes	potato	NNS
43912	110	29	,	,	,
43912	110	30	spinach	spinach	NN
43912	110	31	,	,	,
43912	110	32	the	the	DT
43912	110	33	outside	outside	JJ
43912	110	34	leaves	leave	NNS
43912	110	35	of	of	IN
43912	110	36	lettuce	lettuce	NN
43912	110	37	or	or	CC
43912	110	38	greens	green	NNS
43912	110	39	of	of	IN
43912	110	40	any	any	DT
43912	110	41	variety	variety	NN
43912	110	42	.	.	.
43912	111	1	Select	select	VB
43912	111	2	three	three	CD
43912	111	3	or	or	CC
43912	111	4	four	four	CD
43912	111	5	kinds	kind	NNS
43912	111	6	of	of	IN
43912	111	7	vegetables	vegetable	NNS
43912	111	8	.	.	.
43912	112	1	Shred	shre	VBN
43912	112	2	or	or	CC
43912	112	3	chop	chop	NN
43912	112	4	coarsely	coarsely	RB
43912	112	5	cabbage	cabbage	NN
43912	112	6	or	or	CC
43912	112	7	greens	green	NNS
43912	112	8	,	,	,
43912	112	9	and	and	CC
43912	112	10	slice	slice	VB
43912	112	11	or	or	CC
43912	112	12	cut	cut	VBN
43912	112	13	in	in	IN
43912	112	14	cubes	cube	NNS
43912	112	15	the	the	DT
43912	112	16	root	root	NN
43912	112	17	vegetables	vegetable	NNS
43912	112	18	.	.	.
43912	113	1	Put	put	VB
43912	113	2	them	-PRON-	PRP
43912	113	3	over	over	IN
43912	113	4	the	the	DT
43912	113	5	fire	fire	NN
43912	113	6	with	with	IN
43912	113	7	a	a	DT
43912	113	8	small	small	JJ
43912	113	9	quantity	quantity	NN
43912	113	10	of	of	IN
43912	113	11	cooking	cook	VBG
43912	113	12	oil	oil	NN
43912	113	13	or	or	CC
43912	113	14	butter	butter	NN
43912	113	15	substitute	substitute	NN
43912	113	16	,	,	,
43912	113	17	and	and	CC
43912	113	18	let	let	VB
43912	113	19	them	-PRON-	PRP
43912	113	20	fry	fry	VB
43912	113	21	until	until	IN
43912	113	22	they	-PRON-	PRP
43912	113	23	have	have	VBP
43912	113	24	absorbed	absorb	VBN
43912	113	25	the	the	DT
43912	113	26	fat	fat	NN
43912	113	27	.	.	.
43912	114	1	Then	then	RB
43912	114	2	add	add	VB
43912	114	3	broth	broth	NN
43912	114	4	and	and	CC
43912	114	5	cook	cook	NN
43912	114	6	until	until	IN
43912	114	7	the	the	DT
43912	114	8	vegetables	vegetable	NNS
43912	114	9	are	be	VBP
43912	114	10	very	very	RB
43912	114	11	tender	tender	JJ
43912	114	12	.	.	.
43912	115	1	Fry	fry	NN
43912	115	2	croutons	crouton	NNS
43912	115	3	of	of	IN
43912	115	4	stale	stale	JJ
43912	115	5	bread	bread	NN
43912	115	6	in	in	IN
43912	115	7	oil	oil	NN
43912	115	8	and	and	CC
43912	115	9	serve	serve	VB
43912	115	10	them	-PRON-	PRP
43912	115	11	in	in	IN
43912	115	12	the	the	DT
43912	115	13	soup	soup	NN
43912	115	14	.	.	.
43912	116	1	In	in	IN
43912	116	2	this	this	DT
43912	116	3	,	,	,
43912	116	4	as	as	IN
43912	116	5	in	in	IN
43912	116	6	other	other	JJ
43912	116	7	recipes	recipe	NNS
43912	116	8	,	,	,
43912	116	9	water	water	NN
43912	116	10	may	may	MD
43912	116	11	be	be	VB
43912	116	12	used	use	VBN
43912	116	13	instead	instead	RB
43912	116	14	of	of	IN
43912	116	15	broth	broth	NN
43912	116	16	if	if	IN
43912	116	17	the	the	DT
43912	116	18	latter	latter	NN
43912	116	19	is	be	VBZ
43912	116	20	not	not	RB
43912	116	21	available	available	JJ
43912	116	22	,	,	,
43912	116	23	and	and	CC
43912	116	24	bouillon	bouillon	NN
43912	116	25	cubes	cube	NNS
43912	116	26	or	or	CC
43912	116	27	beef	beef	NN
43912	116	28	extract	extract	NN
43912	116	29	added	add	VBN
43912	116	30	just	just	RB
43912	116	31	as	as	IN
43912	116	32	the	the	DT
43912	116	33	hot	hot	JJ
43912	116	34	soup	soup	NN
43912	116	35	is	be	VBZ
43912	116	36	removed	remove	VBN
43912	116	37	from	from	IN
43912	116	38	the	the	DT
43912	116	39	fire	fire	NN
43912	116	40	.	.	.
43912	117	1	SOUP	SOUP	NNP
43912	117	2	WITH	with	IN
43912	117	3	LITTLE	LITTLE	NNP
43912	117	4	HATS	HATS	NNP
43912	117	5	_	_	NNP
43912	117	6	Cappelletti	Cappelletti	NNP
43912	117	7	all	all	DT
43912	117	8	'	'	``
43912	117	9	uso	uso	NNP
43912	117	10	di	di	NNP
43912	117	11	Romagna	Romagna	NNP
43912	117	12	_	_	IN
43912	117	13	Equal	equal	JJ
43912	117	14	parts	part	NNS
43912	117	15	curds	curd	NNS
43912	117	16	or	or	CC
43912	117	17	cottage	cottage	NN
43912	117	18	cheese	cheese	NN
43912	117	19	and	and	CC
43912	117	20	cooked	cooked	JJ
43912	117	21	meat	meat	NN
43912	117	22	(	(	-LRB-
43912	117	23	chicken	chicken	NN
43912	117	24	,	,	,
43912	117	25	pork	pork	NN
43912	117	26	or	or	CC
43912	117	27	veal	veal	NN
43912	117	28	)	)	-RRB-
43912	117	29	Grated	grate	VBN
43912	117	30	cheese	cheese	NN
43912	117	31	1	1	CD
43912	117	32	egg	egg	NN
43912	117	33	Grated	grate	VBN
43912	117	34	lemon	lemon	NN
43912	117	35	peel	peel	NN
43912	117	36	Nutmeg	Nutmeg	NNP
43912	117	37	,	,	,
43912	117	38	allspice	allspice	NN
43912	117	39	,	,	,
43912	117	40	salt	salt	NN
43912	117	41	Grind	Grind	NNP
43912	117	42	the	the	DT
43912	117	43	meat	meat	NN
43912	117	44	very	very	RB
43912	117	45	fine	fine	RB
43912	117	46	and	and	CC
43912	117	47	make	make	VB
43912	117	48	a	a	DT
43912	117	49	highly	highly	RB
43912	117	50	seasoned	season	VBN
43912	117	51	mixture	mixture	NN
43912	117	52	of	of	IN
43912	117	53	it	-PRON-	PRP
43912	117	54	and	and	CC
43912	117	55	all	all	PDT
43912	117	56	the	the	DT
43912	117	57	other	other	JJ
43912	117	58	ingredients	ingredient	NNS
43912	117	59	.	.	.
43912	118	1	The	the	DT
43912	118	2	ground	ground	NN
43912	118	3	meat	meat	NN
43912	118	4	may	may	MD
43912	118	5	be	be	VB
43912	118	6	sautéed	sautéed	JJ
43912	118	7	in	in	IN
43912	118	8	a	a	DT
43912	118	9	little	little	JJ
43912	118	10	butter	butter	NN
43912	118	11	or	or	CC
43912	118	12	drippings	dripping	NNS
43912	118	13	before	before	IN
43912	118	14	it	-PRON-	PRP
43912	118	15	is	be	VBZ
43912	118	16	mixed	mixed	JJ
43912	118	17	with	with	IN
43912	118	18	the	the	DT
43912	118	19	other	other	JJ
43912	118	20	ingredients	ingredient	NNS
43912	118	21	to	to	TO
43912	118	22	improve	improve	VB
43912	118	23	the	the	DT
43912	118	24	flavor	flavor	NN
43912	118	25	.	.	.
43912	119	1	Cut	Cut	NNP
43912	119	2	rounds	round	NNS
43912	119	3	measuring	measure	VBG
43912	119	4	about	about	IN
43912	119	5	three	three	CD
43912	119	6	inches	inch	NNS
43912	119	7	in	in	IN
43912	119	8	diameter	diameter	NN
43912	119	9	from	from	IN
43912	119	10	a	a	DT
43912	119	11	thin	thin	JJ
43912	119	12	sheet	sheet	NN
43912	119	13	of	of	IN
43912	119	14	paste	paste	NN
43912	119	15	made	make	VBN
43912	119	16	according	accord	VBG
43912	119	17	to	to	IN
43912	119	18	the	the	DT
43912	119	19	recipe	recipe	NN
43912	119	20	on	on	IN
43912	119	21	page	page	NN
43912	119	22	20	20	CD
43912	119	23	.	.	.
43912	120	1	Place	place	VB
43912	120	2	a	a	DT
43912	120	3	spoonful	spoonful	NN
43912	120	4	of	of	IN
43912	120	5	the	the	DT
43912	120	6	filling	filling	NN
43912	120	7	in	in	IN
43912	120	8	the	the	DT
43912	120	9	middle	middle	NN
43912	120	10	of	of	IN
43912	120	11	each	each	DT
43912	120	12	circle	circle	NN
43912	120	13	of	of	IN
43912	120	14	paste	paste	NN
43912	120	15	.	.	.
43912	121	1	Fold	fold	VB
43912	121	2	over	over	RP
43912	121	3	and	and	CC
43912	121	4	moisten	moisten	VB
43912	121	5	the	the	DT
43912	121	6	edge	edge	NN
43912	121	7	of	of	IN
43912	121	8	the	the	DT
43912	121	9	paste	paste	NN
43912	121	10	with	with	IN
43912	121	11	the	the	DT
43912	121	12	finger	finger	NN
43912	121	13	dipped	dip	VBN
43912	121	14	in	in	IN
43912	121	15	water	water	NN
43912	121	16	to	to	TO
43912	121	17	make	make	VB
43912	121	18	it	-PRON-	PRP
43912	121	19	stay	stay	VB
43912	121	20	securely	securely	RB
43912	121	21	closed	closed	JJ
43912	121	22	.	.	.
43912	122	1	These	these	DT
43912	122	2	_	_	NNP
43912	122	3	cappelletti	cappelletti	NNP
43912	122	4	_	_	NNP
43912	122	5	should	should	MD
43912	122	6	be	be	VB
43912	122	7	cooked	cook	VBN
43912	122	8	in	in	IN
43912	122	9	chicken	chicken	NN
43912	122	10	or	or	CC
43912	122	11	turkey	turkey	NNP
43912	122	12	broth	broth	NNP
43912	122	13	until	until	IN
43912	122	14	the	the	DT
43912	122	15	paste	paste	NN
43912	122	16	is	be	VBZ
43912	122	17	tender	tender	JJ
43912	122	18	,	,	,
43912	122	19	and	and	CC
43912	122	20	served	serve	VBD
43912	122	21	with	with	IN
43912	122	22	this	this	DT
43912	122	23	broth	broth	NN
43912	122	24	as	as	IN
43912	122	25	a	a	DT
43912	122	26	soup	soup	NN
43912	122	27	.	.	.
43912	123	1	This	this	DT
43912	123	2	is	be	VBZ
43912	123	3	a	a	DT
43912	123	4	time	time	NN
43912	123	5	-	-	HYPH
43912	123	6	honored	honor	VBN
43912	123	7	Christmas	Christmas	NNP
43912	123	8	dainty	dainty	NN
43912	123	9	in	in	IN
43912	123	10	Italy	Italy	NNP
43912	123	11	.	.	.
43912	124	1	[	[	-LRB-
43912	124	2	Sidenote	sidenote	NN
43912	124	3	:	:	:
43912	124	4	_	_	NNP
43912	124	5	Vegetables	Vegetables	NNP
43912	124	6	_	_	NNP
43912	124	7	]	]	-RRB-
43912	124	8	MILANESE	MILANESE	NNP
43912	124	9	RICE	RICE	NNP
43912	124	10	_	_	NNP
43912	124	11	Risotto	Risotto	NNP
43912	124	12	alla	alla	NN
43912	124	13	Milanese	Milanese	NNP
43912	124	14	I	I	NNP
43912	124	15	_	_	NNP
43912	124	16	1	1	CD
43912	124	17	lb	lb	XX
43912	124	18	.	.	.
43912	125	1	rice	rice	VB
43912	125	2	A	a	DT
43912	125	3	medium	medium	JJ
43912	125	4	sized	sized	JJ
43912	125	5	onion	onion	NN
43912	125	6	4	4	CD
43912	125	7	tablespoons	tablespoon	NNS
43912	125	8	butter	butter	NN
43912	125	9	,	,	,
43912	125	10	or	or	CC
43912	125	11	oil	oil	NN
43912	125	12	Salt	Salt	NNP
43912	125	13	Curry	Curry	NNP
43912	125	14	powder	powder	NN
43912	125	15	,	,	,
43912	125	16	1/2	1/2	CD
43912	125	17	teaspoon	teaspoon	NN
43912	125	18	Grated	Grated	NNP
43912	125	19	cheese	cheese	NN
43912	125	20	Chop	Chop	NNP
43912	125	21	the	the	DT
43912	125	22	onion	onion	NN
43912	125	23	very	very	RB
43912	125	24	fine	fine	JJ
43912	125	25	,	,	,
43912	125	26	or	or	CC
43912	125	27	put	put	VBD
43912	125	28	it	-PRON-	PRP
43912	125	29	through	through	IN
43912	125	30	a	a	DT
43912	125	31	meat	meat	NN
43912	125	32	grinder	grinder	NN
43912	125	33	.	.	.
43912	126	1	Put	put	VB
43912	126	2	it	-PRON-	PRP
43912	126	3	to	to	TO
43912	126	4	cook	cook	VB
43912	126	5	in	in	IN
43912	126	6	the	the	DT
43912	126	7	butter	butter	NN
43912	126	8	,	,	,
43912	126	9	until	until	IN
43912	126	10	it	-PRON-	PRP
43912	126	11	is	be	VBZ
43912	126	12	soft	soft	JJ
43912	126	13	and	and	CC
43912	126	14	yellow	yellow	JJ
43912	126	15	.	.	.
43912	127	1	Wash	wash	VB
43912	127	2	the	the	DT
43912	127	3	rice	rice	NN
43912	127	4	and	and	CC
43912	127	5	add	add	VB
43912	127	6	it	-PRON-	PRP
43912	127	7	to	to	IN
43912	127	8	the	the	DT
43912	127	9	onion	onion	NN
43912	127	10	and	and	CC
43912	127	11	butter	butter	NN
43912	127	12	,	,	,
43912	127	13	stirring	stir	VBG
43912	127	14	constantly	constantly	RB
43912	127	15	so	so	IN
43912	127	16	that	that	IN
43912	127	17	it	-PRON-	PRP
43912	127	18	will	will	MD
43912	127	19	not	not	RB
43912	127	20	stick	stick	VB
43912	127	21	.	.	.
43912	128	1	Salt	salt	VB
43912	128	2	it	-PRON-	PRP
43912	128	3	and	and	CC
43912	128	4	add	add	VB
43912	128	5	boiling	boiling	NN
43912	128	6	water	water	NN
43912	128	7	,	,	,
43912	128	8	a	a	DT
43912	128	9	little	little	JJ
43912	128	10	at	at	IN
43912	128	11	a	a	DT
43912	128	12	time	time	NN
43912	128	13	,	,	,
43912	128	14	until	until	IN
43912	128	15	the	the	DT
43912	128	16	rice	rice	NN
43912	128	17	is	be	VBZ
43912	128	18	cooked	cook	VBN
43912	128	19	tender	tender	NN
43912	128	20	,	,	,
43912	128	21	yet	yet	CC
43912	128	22	not	not	RB
43912	128	23	too	too	RB
43912	128	24	soft	soft	JJ
43912	128	25	,	,	,
43912	128	26	with	with	IN
43912	128	27	each	each	DT
43912	128	28	grain	grain	NN
43912	128	29	distinct	distinct	JJ
43912	128	30	.	.	.
43912	129	1	Dissolve	dissolve	VB
43912	129	2	the	the	DT
43912	129	3	curry	curry	NN
43912	129	4	powder	powder	NN
43912	129	5	in	in	IN
43912	129	6	a	a	DT
43912	129	7	tablespoon	tablespoon	NN
43912	129	8	of	of	IN
43912	129	9	cold	cold	JJ
43912	129	10	water	water	NN
43912	129	11	and	and	CC
43912	129	12	add	add	VB
43912	129	13	to	to	IN
43912	129	14	the	the	DT
43912	129	15	rice	rice	NN
43912	129	16	.	.	.
43912	130	1	Take	take	VB
43912	130	2	from	from	IN
43912	130	3	the	the	DT
43912	130	4	fire	fire	NN
43912	130	5	and	and	CC
43912	130	6	serve	serve	VB
43912	130	7	very	very	RB
43912	130	8	hot	hot	JJ
43912	130	9	after	after	IN
43912	130	10	mixing	mix	VBG
43912	130	11	into	into	IN
43912	130	12	it	-PRON-	PRP
43912	130	13	a	a	DT
43912	130	14	handful	handful	NN
43912	130	15	of	of	IN
43912	130	16	grated	grate	VBN
43912	130	17	cheese	cheese	NN
43912	130	18	.	.	.
43912	131	1	The	the	DT
43912	131	2	delicacy	delicacy	NN
43912	131	3	of	of	IN
43912	131	4	this	this	DT
43912	131	5	dish	dish	NN
43912	131	6	is	be	VBZ
43912	131	7	lost	lose	VBN
43912	131	8	if	if	IN
43912	131	9	it	-PRON-	PRP
43912	131	10	is	be	VBZ
43912	131	11	overcooked	overcooked	JJ
43912	131	12	or	or	CC
43912	131	13	allowed	allow	VBN
43912	131	14	to	to	TO
43912	131	15	cool	cool	VB
43912	131	16	.	.	.
43912	132	1	_	_	NNP
43912	132	2	Signorina	Signorina	NNP
43912	132	3	Irene	Irene	NNP
43912	132	4	Merlani	Merlani	NNP
43912	132	5	.	.	.
43912	132	6	_	_	NNP
43912	132	7	RICE	RICE	NNP
43912	132	8	WITH	with	IN
43912	132	9	CHICKEN	CHICKEN	NNP
43912	132	10	GIBLETS	GIBLETS	NNP
43912	132	11	_	_	NNP
43912	132	12	Risotto	Risotto	NNP
43912	132	13	alla	alla	NN
43912	132	14	Milanese	Milanese	NNP
43912	132	15	II	II	NNP
43912	132	16	_	_	NNP
43912	132	17	1	1	CD
43912	132	18	lb	lb	IN
43912	132	19	.	.	.
43912	133	1	rice	rice	VB
43912	133	2	The	the	DT
43912	133	3	giblets	giblet	NNS
43912	133	4	of	of	IN
43912	133	5	a	a	DT
43912	133	6	chicken	chicken	NN
43912	133	7	Cooking	Cooking	NNP
43912	133	8	oil	oil	NN
43912	133	9	or	or	CC
43912	133	10	chicken	chicken	NN
43912	133	11	fat	fat	JJ
43912	133	12	1	1	CD
43912	133	13	egg	egg	NNP
43912	133	14	Chicken	Chicken	NNP
43912	133	15	broth	broth	NN
43912	133	16	Onion	Onion	NNP
43912	133	17	Grated	Grated	NNP
43912	133	18	cheese	cheese	NN
43912	133	19	Salt	salt	NN
43912	133	20	and	and	CC
43912	133	21	pepper	pepper	NN
43912	133	22	The	the	DT
43912	133	23	broth	broth	NN
43912	133	24	for	for	IN
43912	133	25	this	this	DT
43912	133	26	_	_	NNP
43912	133	27	Risotto	Risotto	NNP
43912	133	28	_	_	NNP
43912	133	29	may	may	MD
43912	133	30	be	be	VB
43912	133	31	made	make	VBN
43912	133	32	by	by	IN
43912	133	33	cooking	cook	VBG
43912	133	34	together	together	RB
43912	133	35	the	the	DT
43912	133	36	giblets	giblet	NNS
43912	133	37	,	,	,
43912	133	38	neck	neck	NN
43912	133	39	and	and	CC
43912	133	40	tips	tip	NNS
43912	133	41	of	of	IN
43912	133	42	wings	wing	NNS
43912	133	43	of	of	IN
43912	133	44	a	a	DT
43912	133	45	chicken	chicken	NN
43912	133	46	which	which	WDT
43912	133	47	is	be	VBZ
43912	133	48	to	to	TO
43912	133	49	be	be	VB
43912	133	50	roasted	roast	VBN
43912	133	51	,	,	,
43912	133	52	or	or	CC
43912	133	53	it	-PRON-	PRP
43912	133	54	may	may	MD
43912	133	55	be	be	VB
43912	133	56	made	make	VBN
43912	133	57	from	from	IN
43912	133	58	the	the	DT
43912	133	59	remnants	remnant	NNS
43912	133	60	of	of	IN
43912	133	61	roast	roast	NN
43912	133	62	fowl	fowl	NN
43912	133	63	.	.	.
43912	134	1	Boil	boil	VB
43912	134	2	the	the	DT
43912	134	3	rice	rice	NN
43912	134	4	until	until	IN
43912	134	5	it	-PRON-	PRP
43912	134	6	is	be	VBZ
43912	134	7	about	about	RB
43912	134	8	half	half	NN
43912	134	9	done	do	VBN
43912	134	10	in	in	IN
43912	134	11	salted	salt	VBN
43912	134	12	water	water	NN
43912	134	13	.	.	.
43912	135	1	Then	then	RB
43912	135	2	let	let	VB
43912	135	3	the	the	DT
43912	135	4	water	water	NN
43912	135	5	cook	cook	VB
43912	135	6	away	away	RB
43912	135	7	and	and	CC
43912	135	8	begin	begin	VB
43912	135	9	adding	add	VBG
43912	135	10	the	the	DT
43912	135	11	broth	broth	NN
43912	135	12	,	,	,
43912	135	13	in	in	IN
43912	135	14	such	such	JJ
43912	135	15	quantity	quantity	NN
43912	135	16	that	that	WDT
43912	135	17	the	the	DT
43912	135	18	rice	rice	NN
43912	135	19	will	will	MD
43912	135	20	be	be	VB
43912	135	21	nearly	nearly	RB
43912	135	22	dry	dry	JJ
43912	135	23	when	when	WRB
43912	135	24	it	-PRON-	PRP
43912	135	25	is	be	VBZ
43912	135	26	tender	tender	JJ
43912	135	27	.	.	.
43912	136	1	Fry	fry	PRP
43912	136	2	the	the	DT
43912	136	3	chopped	chop	VBN
43912	136	4	onion	onion	NN
43912	136	5	in	in	IN
43912	136	6	the	the	DT
43912	136	7	oil	oil	NN
43912	136	8	or	or	CC
43912	136	9	fat	fat	NN
43912	136	10	.	.	.
43912	137	1	Some	some	DT
43912	137	2	mushrooms	mushroom	NNS
43912	137	3	cut	cut	VBD
43912	137	4	up	up	RP
43912	137	5	small	small	JJ
43912	137	6	are	be	VBP
43912	137	7	a	a	DT
43912	137	8	very	very	RB
43912	137	9	good	good	JJ
43912	137	10	addition	addition	NN
43912	137	11	to	to	IN
43912	137	12	this	this	DT
43912	137	13	"	"	``
43912	137	14	soffritto	soffritto	NN
43912	137	15	.	.	.
43912	137	16	"	"	''
43912	138	1	Mince	mince	VB
43912	138	2	the	the	DT
43912	138	3	chicken	chicken	NN
43912	138	4	giblets	giblet	NNS
43912	138	5	and	and	CC
43912	138	6	add	add	VB
43912	138	7	to	to	IN
43912	138	8	the	the	DT
43912	138	9	onion	onion	NN
43912	138	10	.	.	.
43912	139	1	Stir	stir	VB
43912	139	2	this	this	DT
43912	139	3	mixture	mixture	NN
43912	139	4	into	into	IN
43912	139	5	the	the	DT
43912	139	6	rice	rice	NN
43912	139	7	.	.	.
43912	140	1	Add	Add	NNP
43912	140	2	grated	grate	VBD
43912	140	3	cheese	cheese	NN
43912	140	4	and	and	CC
43912	140	5	a	a	DT
43912	140	6	beaten	beat	VBN
43912	140	7	egg	egg	NN
43912	140	8	just	just	RB
43912	140	9	as	as	IN
43912	140	10	the	the	DT
43912	140	11	rice	rice	NN
43912	140	12	is	be	VBZ
43912	140	13	taken	take	VBN
43912	140	14	from	from	IN
43912	140	15	the	the	DT
43912	140	16	fire	fire	NN
43912	140	17	.	.	.
43912	141	1	RICE	RICE	NNP
43912	141	2	AND	and	CC
43912	141	3	PEAS	PEAS	NNP
43912	141	4	_	_	NNP
43912	141	5	Risotto	Risotto	NNP
43912	141	6	coi	coi	NNP
43912	141	7	Piselli	Piselli	NNP
43912	141	8	_	_	NNP
43912	141	9	1	1	CD
43912	141	10	cup	cup	NN
43912	141	11	rice	rice	NN
43912	141	12	1	1	CD
43912	141	13	tablespoon	tablespoon	NN
43912	141	14	oil	oil	NN
43912	141	15	1	1	CD
43912	141	16	tablespoon	tablespoon	NN
43912	141	17	butter	butter	NN
43912	141	18	1/2	1/2	CD
43912	141	19	onion	onion	NN
43912	141	20	Grated	grate	VBN
43912	141	21	cheese	cheese	NN
43912	141	22	A	a	DT
43912	141	23	small	small	JJ
43912	141	24	can	can	MD
43912	141	25	of	of	IN
43912	141	26	peas	pea	NNS
43912	141	27	Clean	clean	VB
43912	141	28	the	the	DT
43912	141	29	rice	rice	NN
43912	141	30	.	.	.
43912	142	1	Chop	chop	VB
43912	142	2	the	the	DT
43912	142	3	onion	onion	NN
43912	142	4	fine	fine	NN
43912	142	5	and	and	CC
43912	142	6	fry	fry	VB
43912	142	7	it	-PRON-	PRP
43912	142	8	a	a	DT
43912	142	9	golden	golden	JJ
43912	142	10	color	color	NN
43912	142	11	in	in	IN
43912	142	12	the	the	DT
43912	142	13	oil	oil	NN
43912	142	14	.	.	.
43912	143	1	Put	put	VB
43912	143	2	in	in	IN
43912	143	3	the	the	DT
43912	143	4	rice	rice	NN
43912	143	5	and	and	CC
43912	143	6	stir	stir	VB
43912	143	7	it	-PRON-	PRP
43912	143	8	until	until	IN
43912	143	9	it	-PRON-	PRP
43912	143	10	has	have	VBZ
43912	143	11	absorbed	absorb	VBN
43912	143	12	all	all	PDT
43912	143	13	the	the	DT
43912	143	14	oil	oil	NN
43912	143	15	.	.	.
43912	144	1	Salt	salt	NN
43912	144	2	and	and	CC
43912	144	3	add	add	VB
43912	144	4	boiling	boiling	NN
43912	144	5	water	water	NN
43912	144	6	.	.	.
43912	145	1	Boil	Boil	NNP
43912	145	2	until	until	IN
43912	145	3	the	the	DT
43912	145	4	rice	rice	NN
43912	145	5	is	be	VBZ
43912	145	6	tender	tender	JJ
43912	145	7	,	,	,
43912	145	8	taking	take	VBG
43912	145	9	care	care	NN
43912	145	10	to	to	TO
43912	145	11	keep	keep	VB
43912	145	12	plenty	plenty	NN
43912	145	13	of	of	IN
43912	145	14	water	water	NN
43912	145	15	on	on	IN
43912	145	16	it	-PRON-	PRP
43912	145	17	until	until	IN
43912	145	18	the	the	DT
43912	145	19	very	very	JJ
43912	145	20	end	end	NN
43912	145	21	when	when	WRB
43912	145	22	it	-PRON-	PRP
43912	145	23	should	should	MD
43912	145	24	cook	cook	VB
43912	145	25	almost	almost	RB
43912	145	26	dry	dry	JJ
43912	145	27	.	.	.
43912	146	1	Drain	drain	VB
43912	146	2	the	the	DT
43912	146	3	peas	pea	NNS
43912	146	4	and	and	CC
43912	146	5	add	add	VB
43912	146	6	them	-PRON-	PRP
43912	146	7	toward	toward	IN
43912	146	8	the	the	DT
43912	146	9	end	end	NN
43912	146	10	of	of	IN
43912	146	11	the	the	DT
43912	146	12	cooking	cooking	NN
43912	146	13	.	.	.
43912	147	1	Grated	grate	VBN
43912	147	2	cheese	cheese	NN
43912	147	3	is	be	VBZ
43912	147	4	a	a	DT
43912	147	5	good	good	JJ
43912	147	6	addition	addition	NN
43912	147	7	to	to	IN
43912	147	8	this	this	DT
43912	147	9	dish	dish	NN
43912	147	10	.	.	.
43912	148	1	STRING	string	NN
43912	148	2	BEANS	bean	NNS
43912	148	3	WITH	with	IN
43912	148	4	EGG	EGG	NNP
43912	148	5	SAUCE	SAUCE	NNP
43912	148	6	_	_	NNP
43912	148	7	Fagiuolini	Fagiuolini	NNP
43912	148	8	in	in	IN
43912	148	9	Salsa	Salsa	NNP
43912	148	10	d'Uovo	d'Uovo	NNP
43912	148	11	_	_	NNP
43912	148	12	1	1	CD
43912	148	13	lb	lb	IN
43912	148	14	.	.	.
43912	149	1	green	green	JJ
43912	149	2	or	or	CC
43912	149	3	wax	wax	NN
43912	149	4	beans	bean	NNS
43912	149	5	Butter	Butter	NNP
43912	149	6	,	,	,
43912	149	7	salt	salt	NN
43912	149	8	and	and	CC
43912	149	9	pepper	pepper	NN
43912	149	10	Yolk	Yolk	NNP
43912	149	11	of	of	IN
43912	149	12	1	1	CD
43912	149	13	egg	egg	NN
43912	149	14	1	1	CD
43912	149	15	teaspoon	teaspoon	NN
43912	149	16	cornstarch	cornstarch	NN
43912	149	17	or	or	CC
43912	149	18	flour	flour	NN
43912	149	19	Juice	Juice	NNP
43912	149	20	of	of	IN
43912	149	21	1/4	1/4	CD
43912	149	22	lemon	lemon	NNP
43912	149	23	3/4	3/4	NNP
43912	149	24	cup	cup	NN
43912	149	25	soup	soup	NN
43912	149	26	stock	stock	NN
43912	149	27	String	String	NNP
43912	149	28	the	the	DT
43912	149	29	beans	bean	NNS
43912	149	30	and	and	CC
43912	149	31	parboil	parboil	VB
43912	149	32	them	-PRON-	PRP
43912	149	33	in	in	IN
43912	149	34	salted	salt	VBN
43912	149	35	,	,	,
43912	149	36	boiling	boil	VBG
43912	149	37	water	water	NN
43912	149	38	.	.	.
43912	150	1	Drain	drain	NN
43912	150	2	,	,	,
43912	150	3	cut	cut	VBN
43912	150	4	up	up	RP
43912	150	5	into	into	IN
43912	150	6	inch	inch	NN
43912	150	7	pieces	piece	NNS
43912	150	8	and	and	CC
43912	150	9	season	season	NN
43912	150	10	with	with	IN
43912	150	11	butter	butter	NN
43912	150	12	,	,	,
43912	150	13	salt	salt	NN
43912	150	14	and	and	CC
43912	150	15	pepper	pepper	NN
43912	150	16	.	.	.
43912	151	1	Beat	beat	VB
43912	151	2	the	the	DT
43912	151	3	egg	egg	NN
43912	151	4	yolk	yolk	NN
43912	151	5	in	in	IN
43912	151	6	a	a	DT
43912	151	7	sauce	sauce	NN
43912	151	8	pan	pan	NN
43912	151	9	.	.	.
43912	152	1	Beat	beat	VB
43912	152	2	in	in	IN
43912	152	3	the	the	DT
43912	152	4	flour	flour	NN
43912	152	5	and	and	CC
43912	152	6	lemon	lemon	NN
43912	152	7	juice	juice	NN
43912	152	8	,	,	,
43912	152	9	add	add	VB
43912	152	10	the	the	DT
43912	152	11	stock	stock	NN
43912	152	12	(	(	-LRB-
43912	152	13	cold	cold	JJ
43912	152	14	water	water	NN
43912	152	15	will	will	MD
43912	152	16	do	do	VB
43912	152	17	)	)	-RRB-
43912	152	18	and	and	CC
43912	152	19	cook	cook	VB
43912	152	20	the	the	DT
43912	152	21	mixture	mixture	NN
43912	152	22	over	over	IN
43912	152	23	a	a	DT
43912	152	24	moderate	moderate	JJ
43912	152	25	fire	fire	NN
43912	152	26	until	until	IN
43912	152	27	it	-PRON-	PRP
43912	152	28	thickens	thicken	VBZ
43912	152	29	.	.	.
43912	153	1	Pour	pour	VB
43912	153	2	over	over	IN
43912	153	3	the	the	DT
43912	153	4	hot	hot	JJ
43912	153	5	beans	bean	NNS
43912	153	6	and	and	CC
43912	153	7	let	let	VB
43912	153	8	remain	remain	VB
43912	153	9	over	over	IN
43912	153	10	the	the	DT
43912	153	11	fire	fire	NN
43912	153	12	a	a	DT
43912	153	13	moment	moment	NN
43912	153	14	so	so	IN
43912	153	15	that	that	IN
43912	153	16	they	-PRON-	PRP
43912	153	17	will	will	MD
43912	153	18	absorb	absorb	VB
43912	153	19	the	the	DT
43912	153	20	flavor	flavor	NN
43912	153	21	of	of	IN
43912	153	22	the	the	DT
43912	153	23	sauce	sauce	NN
43912	153	24	but	but	CC
43912	153	25	not	not	RB
43912	153	26	long	long	RB
43912	153	27	enough	enough	RB
43912	153	28	to	to	TO
43912	153	29	curdle	curdle	VB
43912	153	30	the	the	DT
43912	153	31	egg	egg	NN
43912	153	32	.	.	.
43912	154	1	FRIED	FRIED	NNP
43912	154	2	CELERY	CELERY	NNP
43912	154	3	_	_	NNP
43912	154	4	Sedano	Sedano	NNP
43912	154	5	Fritto	Fritto	NNP
43912	154	6	_	_	NNP
43912	154	7	Cut	Cut	NNP
43912	154	8	the	the	DT
43912	154	9	outside	outside	JJ
43912	154	10	stalks	stalk	NNS
43912	154	11	of	of	IN
43912	154	12	celery	celery	NN
43912	154	13	into	into	IN
43912	154	14	pieces	piece	NNS
43912	154	15	3	3	CD
43912	154	16	to	to	IN
43912	154	17	4	4	CD
43912	154	18	inches	inch	NNS
43912	154	19	long	long	JJ
43912	154	20	,	,	,
43912	154	21	and	and	CC
43912	154	22	strip	strip	VB
43912	154	23	off	off	RP
43912	154	24	the	the	DT
43912	154	25	coarsest	coarsest	NN
43912	154	26	fibres	fibre	NNS
43912	154	27	.	.	.
43912	155	1	Cook	cook	VB
43912	155	2	in	in	IN
43912	155	3	water	water	NN
43912	155	4	until	until	IN
43912	155	5	soft	soft	JJ
43912	155	6	and	and	CC
43912	155	7	transparent	transparent	JJ
43912	155	8	.	.	.
43912	156	1	Drain	drain	VB
43912	156	2	in	in	IN
43912	156	3	colander	colander	NN
43912	156	4	.	.	.
43912	157	1	When	when	WRB
43912	157	2	it	-PRON-	PRP
43912	157	3	is	be	VBZ
43912	157	4	as	as	RB
43912	157	5	dry	dry	JJ
43912	157	6	as	as	IN
43912	157	7	possible	possible	JJ
43912	157	8	roll	roll	NN
43912	157	9	each	each	DT
43912	157	10	piece	piece	NN
43912	157	11	separately	separately	RB
43912	157	12	in	in	IN
43912	157	13	flour	flour	NN
43912	157	14	,	,	,
43912	157	15	and	and	CC
43912	157	16	sauté	sauté	VB
43912	157	17	separately	separately	RB
43912	157	18	,	,	,
43912	157	19	not	not	RB
43912	157	20	in	in	IN
43912	157	21	a	a	DT
43912	157	22	mass	mass	NN
43912	157	23	,	,	,
43912	157	24	in	in	IN
43912	157	25	butter	butter	NN
43912	157	26	,	,	,
43912	157	27	vegetable	vegetable	NN
43912	157	28	oil	oil	NN
43912	157	29	or	or	CC
43912	157	30	drippings	dripping	NNS
43912	157	31	,	,	,
43912	157	32	with	with	IN
43912	157	33	salt	salt	NN
43912	157	34	and	and	CC
43912	157	35	pepper	pepper	NN
43912	157	36	.	.	.
43912	158	1	Each	each	DT
43912	158	2	piece	piece	NN
43912	158	3	must	must	MD
43912	158	4	be	be	VB
43912	158	5	turned	turn	VBN
43912	158	6	to	to	TO
43912	158	7	cook	cook	VB
43912	158	8	on	on	IN
43912	158	9	both	both	DT
43912	158	10	sides	side	NNS
43912	158	11	.	.	.
43912	159	1	Swiss	swiss	JJ
43912	159	2	chard	chard	NN
43912	159	3	may	may	MD
43912	159	4	be	be	VB
43912	159	5	cooked	cook	VBN
43912	159	6	in	in	IN
43912	159	7	the	the	DT
43912	159	8	same	same	JJ
43912	159	9	way	way	NN
43912	159	10	.	.	.
43912	160	1	_	_	NNP
43912	160	2	Mme	Mme	NNP
43912	160	3	.	.	.
43912	161	1	Varesi	Varesi	NNP
43912	161	2	.	.	.
43912	161	3	_	_	NNP
43912	161	4	BOILED	BOILED	NNP
43912	161	5	CELERY	CELERY	NNP
43912	161	6	_	_	NNP
43912	161	7	Sedano	Sedano	NNP
43912	161	8	per	per	IN
43912	161	9	Contorno	Contorno	NNP
43912	161	10	_	_	IN
43912	161	11	Cook	Cook	NNP
43912	161	12	the	the	DT
43912	161	13	outside	outside	JJ
43912	161	14	stalks	stalk	NNS
43912	161	15	of	of	IN
43912	161	16	celery	celery	NN
43912	161	17	,	,	,
43912	161	18	cut	cut	VBN
43912	161	19	into	into	IN
43912	161	20	small	small	JJ
43912	161	21	pieces	piece	NNS
43912	161	22	,	,	,
43912	161	23	in	in	IN
43912	161	24	boiling	boil	VBG
43912	161	25	salted	salt	VBN
43912	161	26	water	water	NN
43912	161	27	for	for	IN
43912	161	28	5	5	CD
43912	161	29	minutes	minute	NNS
43912	161	30	.	.	.
43912	162	1	Drain	drain	NN
43912	162	2	and	and	CC
43912	162	3	sauté	sauté	NN
43912	162	4	in	in	IN
43912	162	5	a	a	DT
43912	162	6	very	very	RB
43912	162	7	little	little	JJ
43912	162	8	butter	butter	NN
43912	162	9	.	.	.
43912	163	1	Add	add	VB
43912	163	2	a	a	DT
43912	163	3	few	few	JJ
43912	163	4	tablespoons	tablespoon	NNS
43912	163	5	of	of	IN
43912	163	6	brown	brown	JJ
43912	163	7	stock	stock	NN
43912	163	8	and	and	CC
43912	163	9	simmer	simmer	NN
43912	163	10	until	until	IN
43912	163	11	tender	tender	NN
43912	163	12	.	.	.
43912	164	1	Sprinkle	sprinkle	VB
43912	164	2	with	with	IN
43912	164	3	grated	grate	VBN
43912	164	4	cheese	cheese	NN
43912	164	5	if	if	IN
43912	164	6	desired	desire	VBN
43912	164	7	,	,	,
43912	164	8	before	before	IN
43912	164	9	serving	serve	VBG
43912	164	10	.	.	.
43912	165	1	BOILED	BOILED	NNP
43912	165	2	CAULIFLOWER	CAULIFLOWER	NNP
43912	165	3	_	_	NNP
43912	165	4	Cavolfiore	Cavolfiore	NNP
43912	165	5	in	in	IN
43912	165	6	Umido	Umido	NNP
43912	165	7	_	_	NNP
43912	165	8	A	a	DT
43912	165	9	small	small	JJ
43912	165	10	strip	strip	NN
43912	165	11	of	of	IN
43912	165	12	salt	salt	NN
43912	165	13	pork	pork	NN
43912	165	14	1/4	1/4	CD
43912	165	15	onion	onion	NN
43912	165	16	1	1	CD
43912	165	17	tablespoon	tablespoon	NN
43912	165	18	butter	butter	NN
43912	165	19	or	or	CC
43912	165	20	oil	oil	NN
43912	165	21	A	a	DT
43912	165	22	large	large	JJ
43912	165	23	cauliflower	cauliflower	NN
43912	165	24	Tomato	Tomato	NNP
43912	165	25	paste[1	paste[1	NNP
43912	165	26	]	]	-RRB-
43912	165	27	Salt	Salt	NNP
43912	165	28	,	,	,
43912	165	29	pepper	pepper	NN
43912	165	30	,	,	,
43912	165	31	allspice	allspice	VB
43912	165	32	A	a	DT
43912	165	33	little	little	JJ
43912	165	34	sausage	sausage	NN
43912	165	35	meat	meat	NN
43912	165	36	Grated	grate	VBN
43912	165	37	cheese	cheese	NN
43912	165	38	Chop	Chop	NNP
43912	165	39	fine	fine	VBP
43912	165	40	the	the	DT
43912	165	41	onion	onion	NN
43912	165	42	and	and	CC
43912	165	43	salt	salt	NN
43912	165	44	pork	pork	NN
43912	165	45	,	,	,
43912	165	46	and	and	CC
43912	165	47	brown	brown	NNP
43912	165	48	together	together	RB
43912	165	49	,	,	,
43912	165	50	adding	add	VBG
43912	165	51	the	the	DT
43912	165	52	butter	butter	NN
43912	165	53	and	and	CC
43912	165	54	spices	spice	NNS
43912	165	55	.	.	.
43912	166	1	Add	add	VB
43912	166	2	enough	enough	JJ
43912	166	3	tomato	tomato	FW
43912	166	4	paste	paste	NN
43912	166	5	and	and	CC
43912	166	6	boiling	boiling	NN
43912	166	7	water	water	NN
43912	166	8	to	to	TO
43912	166	9	moisten	moisten	VB
43912	166	10	the	the	DT
43912	166	11	mixture	mixture	NN
43912	166	12	thoroughly	thoroughly	RB
43912	166	13	,	,	,
43912	166	14	and	and	CC
43912	166	15	let	let	VB
43912	166	16	it	-PRON-	PRP
43912	166	17	boil	boil	VB
43912	166	18	a	a	DT
43912	166	19	few	few	JJ
43912	166	20	minutes	minute	NNS
43912	166	21	.	.	.
43912	167	1	Then	then	RB
43912	167	2	add	add	VB
43912	167	3	the	the	DT
43912	167	4	finely	finely	RB
43912	167	5	chopped	chop	VBN
43912	167	6	sausage	sausage	NN
43912	167	7	and	and	CC
43912	167	8	more	more	JJR
43912	167	9	water	water	NN
43912	167	10	as	as	IN
43912	167	11	necessary	necessary	JJ
43912	167	12	to	to	TO
43912	167	13	keep	keep	VB
43912	167	14	it	-PRON-	PRP
43912	167	15	boiling	boil	VBG
43912	167	16	.	.	.
43912	168	1	Wash	wash	VB
43912	168	2	and	and	CC
43912	168	3	quarter	quarter	VB
43912	168	4	the	the	DT
43912	168	5	cauliflower	cauliflower	NN
43912	168	6	and	and	CC
43912	168	7	cook	cook	VB
43912	168	8	it	-PRON-	PRP
43912	168	9	for	for	IN
43912	168	10	ten	ten	CD
43912	168	11	minutes	minute	NNS
43912	168	12	in	in	IN
43912	168	13	boiling	boil	VBG
43912	168	14	,	,	,
43912	168	15	slightly	slightly	RB
43912	168	16	salted	salt	VBN
43912	168	17	water	water	NN
43912	168	18	.	.	.
43912	169	1	Drain	drain	VB
43912	169	2	it	-PRON-	PRP
43912	169	3	and	and	CC
43912	169	4	add	add	VB
43912	169	5	it	-PRON-	PRP
43912	169	6	to	to	IN
43912	169	7	the	the	DT
43912	169	8	sauce	sauce	NN
43912	169	9	,	,	,
43912	169	10	and	and	CC
43912	169	11	simmer	simmer	NN
43912	169	12	slowly	slowly	RB
43912	169	13	until	until	IN
43912	169	14	tender	tender	NN
43912	169	15	.	.	.
43912	170	1	Be	be	VB
43912	170	2	careful	careful	JJ
43912	170	3	not	not	RB
43912	170	4	to	to	TO
43912	170	5	cook	cook	VB
43912	170	6	it	-PRON-	PRP
43912	170	7	so	so	RB
43912	170	8	long	long	RB
43912	170	9	that	that	IN
43912	170	10	it	-PRON-	PRP
43912	170	11	gets	get	VBZ
43912	170	12	mushy	mushy	NN
43912	170	13	.	.	.
43912	171	1	Grated	grate	VBN
43912	171	2	cheese	cheese	NN
43912	171	3	may	may	MD
43912	171	4	be	be	VB
43912	171	5	sprinkled	sprinkle	VBN
43912	171	6	over	over	IN
43912	171	7	it	-PRON-	PRP
43912	171	8	before	before	IN
43912	171	9	serving	serve	VBG
43912	171	10	.	.	.
43912	172	1	Cabbage	cabbage	NN
43912	172	2	may	may	MD
43912	172	3	be	be	VB
43912	172	4	cooked	cook	VBN
43912	172	5	in	in	IN
43912	172	6	the	the	DT
43912	172	7	same	same	JJ
43912	172	8	way	way	NN
43912	172	9	.	.	.
43912	173	1	_	_	NNP
43912	173	2	Signorina	Signorina	NNP
43912	173	3	Irene	Irene	NNP
43912	173	4	Merlani	Merlani	NNP
43912	173	5	.	.	.
43912	173	6	_	_	NNP
43912	173	7	[	[	-LRB-
43912	173	8	1	1	CD
43912	173	9	]	]	-RRB-
43912	173	10	See	See	NNP
43912	173	11	Suggestions	Suggestions	NNPS
43912	173	12	,	,	,
43912	173	13	page	page	NN
43912	173	14	5	5	CD
43912	173	15	.	.	.
43912	174	1	VEGETABLES	VEGETABLES	NNP
43912	174	2	ALLA	ALLA	NNP
43912	174	3	NAPOLITANA	NAPOLITANA	NNP
43912	174	4	_	_	NNP
43912	174	5	Giambotto	Giambotto	NNP
43912	174	6	alla	alla	NN
43912	174	7	Napolitana	Napolitana	NNP
43912	174	8	_	_	NNP
43912	174	9	1/4	1/4	CD
43912	174	10	onion	onion	NN
43912	174	11	An	an	DT
43912	174	12	eggplant	eggplant	JJ
43912	174	13	A	a	DT
43912	174	14	few	few	JJ
43912	174	15	tablespoons	tablespoon	NNS
43912	174	16	oil	oil	NN
43912	174	17	Fresh	fresh	JJ
43912	174	18	or	or	CC
43912	174	19	canned	canned	JJ
43912	174	20	tomatoes	tomato	NNS
43912	174	21	Two	two	CD
43912	174	22	or	or	CC
43912	174	23	three	three	CD
43912	174	24	green	green	JJ
43912	174	25	peppers	pepper	NNS
43912	174	26	One	one	CD
43912	174	27	or	or	CC
43912	174	28	two	two	CD
43912	174	29	potatoes	potato	NNS
43912	174	30	Salt	salt	NN
43912	174	31	,	,	,
43912	174	32	pepper	pepper	NN
43912	174	33	Zucchini	Zucchini	NNP
43912	174	34	Zucchini	Zucchini	NNP
43912	174	35	are	be	VBP
43912	174	36	a	a	DT
43912	174	37	kind	kind	NN
43912	174	38	of	of	IN
43912	174	39	small	small	JJ
43912	174	40	squash	squash	NN
43912	174	41	for	for	IN
43912	174	42	sale	sale	NN
43912	174	43	in	in	IN
43912	174	44	groceries	grocery	NNS
43912	174	45	and	and	CC
43912	174	46	markets	market	NNS
43912	174	47	of	of	IN
43912	174	48	the	the	DT
43912	174	49	Italian	italian	JJ
43912	174	50	neighborhoods	neighborhood	NNS
43912	174	51	of	of	IN
43912	174	52	our	-PRON-	PRP$
43912	174	53	large	large	JJ
43912	174	54	cities	city	NNS
43912	174	55	.	.	.
43912	175	1	Summer	summer	NN
43912	175	2	or	or	CC
43912	175	3	winter	winter	NN
43912	175	4	squash	squash	NN
43912	175	5	,	,	,
43912	175	6	ripe	ripe	JJ
43912	175	7	cucumber	cucumber	NN
43912	175	8	or	or	CC
43912	175	9	even	even	RB
43912	175	10	pumpkin	pumpkin	NN
43912	175	11	make	make	VBP
43912	175	12	good	good	JJ
43912	175	13	substitutes	substitute	NNS
43912	175	14	.	.	.
43912	176	1	Chop	chop	VB
43912	176	2	the	the	DT
43912	176	3	onion	onion	NN
43912	176	4	and	and	CC
43912	176	5	fry	fry	NN
43912	176	6	in	in	IN
43912	176	7	oil	oil	NN
43912	176	8	.	.	.
43912	177	1	The	the	DT
43912	177	2	other	other	JJ
43912	177	3	vegetables	vegetable	NNS
43912	177	4	should	should	MD
43912	177	5	be	be	VB
43912	177	6	in	in	IN
43912	177	7	proportion	proportion	NN
43912	177	8	to	to	IN
43912	177	9	each	each	DT
43912	177	10	other	other	JJ
43912	177	11	.	.	.
43912	178	1	For	for	IN
43912	178	2	example	example	NN
43912	178	3	,	,	,
43912	178	4	if	if	IN
43912	178	5	there	there	EX
43912	178	6	is	be	VBZ
43912	178	7	a	a	DT
43912	178	8	cupful	cupful	NN
43912	178	9	of	of	IN
43912	178	10	each	each	DT
43912	178	11	of	of	IN
43912	178	12	the	the	DT
43912	178	13	other	other	JJ
43912	178	14	vegetables	vegetable	NNS
43912	178	15	when	when	WRB
43912	178	16	they	-PRON-	PRP
43912	178	17	are	be	VBP
43912	178	18	cut	cut	VBN
43912	178	19	up	up	RP
43912	178	20	,	,	,
43912	178	21	use	use	VB
43912	178	22	a	a	DT
43912	178	23	cupful	cupful	NN
43912	178	24	of	of	IN
43912	178	25	tomatoes	tomato	NNS
43912	178	26	unless	unless	IN
43912	178	27	you	-PRON-	PRP
43912	178	28	wish	wish	VBP
43912	178	29	the	the	DT
43912	178	30	tomato	tomato	NN
43912	178	31	flavor	flavor	NN
43912	178	32	to	to	TO
43912	178	33	be	be	VB
43912	178	34	very	very	RB
43912	178	35	pronounced	pronounced	JJ
43912	178	36	.	.	.
43912	179	1	Peel	peel	VB
43912	179	2	and	and	CC
43912	179	3	cube	cube	VB
43912	179	4	the	the	DT
43912	179	5	potatoes	potato	NNS
43912	179	6	,	,	,
43912	179	7	eggplant	eggplant	JJ
43912	179	8	and	and	CC
43912	179	9	squash	squash	JJ
43912	179	10	.	.	.
43912	180	1	Remove	remove	VB
43912	180	2	the	the	DT
43912	180	3	seeds	seed	NNS
43912	180	4	and	and	CC
43912	180	5	stems	stem	VBZ
43912	180	6	from	from	IN
43912	180	7	the	the	DT
43912	180	8	peppers	pepper	NNS
43912	180	9	and	and	CC
43912	180	10	slice	slice	NN
43912	180	11	or	or	CC
43912	180	12	shred	shre	VBD
43912	180	13	them	-PRON-	PRP
43912	180	14	coarsely	coarsely	RB
43912	180	15	.	.	.
43912	181	1	Add	add	VB
43912	181	2	the	the	DT
43912	181	3	tomatoes	tomato	NNS
43912	181	4	to	to	IN
43912	181	5	the	the	DT
43912	181	6	onion	onion	NN
43912	181	7	and	and	CC
43912	181	8	oil	oil	NN
43912	181	9	.	.	.
43912	182	1	After	after	IN
43912	182	2	that	that	DT
43912	182	3	has	have	VBZ
43912	182	4	cooked	cook	VBN
43912	182	5	a	a	DT
43912	182	6	few	few	JJ
43912	182	7	minutes	minute	NNS
43912	182	8	add	add	VBP
43912	182	9	the	the	DT
43912	182	10	potatoes	potato	NNS
43912	182	11	.	.	.
43912	183	1	When	when	WRB
43912	183	2	they	-PRON-	PRP
43912	183	3	are	be	VBP
43912	183	4	half	half	RB
43912	183	5	done	do	VBN
43912	183	6	,	,	,
43912	183	7	put	put	VBN
43912	183	8	in	in	IN
43912	183	9	the	the	DT
43912	183	10	peppers	pepper	NNS
43912	183	11	,	,	,
43912	183	12	lastly	lastly	RB
43912	183	13	the	the	DT
43912	183	14	eggplant	eggplant	JJ
43912	183	15	,	,	,
43912	183	16	squash	squash	JJ
43912	183	17	,	,	,
43912	183	18	and	and	CC
43912	183	19	salt	salt	NN
43912	183	20	and	and	CC
43912	183	21	pepper	pepper	NN
43912	183	22	.	.	.
43912	184	1	Continue	continue	VB
43912	184	2	cooking	cook	VBG
43912	184	3	until	until	IN
43912	184	4	the	the	DT
43912	184	5	vegetables	vegetable	NNS
43912	184	6	are	be	VBP
43912	184	7	tender	tender	JJ
43912	184	8	but	but	CC
43912	184	9	still	still	RB
43912	184	10	whole	whole	JJ
43912	184	11	and	and	CC
43912	184	12	firm	firm	JJ
43912	184	13	.	.	.
43912	185	1	_	_	NNP
43912	185	2	Roma	Roma	NNP
43912	185	3	Pavilion	Pavilion	NNP
43912	185	4	Restaurant	Restaurant	NNP
43912	185	5	,	,	,
43912	185	6	Chicago	Chicago	NNP
43912	185	7	.	.	.
43912	185	8	_	_	NNP
43912	185	9	EGGPLANT	EGGPLANT	NNP
43912	185	10	WITH	with	IN
43912	185	11	TOMATO	TOMATO	NNP
43912	185	12	SAUCE	SAUCE	NNP
43912	185	13	_	_	NNP
43912	185	14	Melanzana	Melanzana	NNP
43912	185	15	in	in	IN
43912	185	16	Umido	Umido	NNP
43912	185	17	_	_	NNP
43912	185	18	Peel	Peel	NNP
43912	185	19	and	and	CC
43912	185	20	cut	cut	VBD
43912	185	21	up	up	RP
43912	185	22	the	the	DT
43912	185	23	eggplant	eggplant	NN
43912	185	24	.	.	.
43912	186	1	Salt	salt	VB
43912	186	2	it	-PRON-	PRP
43912	186	3	and	and	CC
43912	186	4	let	let	VB
43912	186	5	it	-PRON-	PRP
43912	186	6	stand	stand	VB
43912	186	7	for	for	IN
43912	186	8	an	an	DT
43912	186	9	hour	hour	NN
43912	186	10	or	or	CC
43912	186	11	so	so	RB
43912	186	12	to	to	TO
43912	186	13	draw	draw	VB
43912	186	14	out	out	RP
43912	186	15	the	the	DT
43912	186	16	bitter	bitter	JJ
43912	186	17	juices	juice	NNS
43912	186	18	.	.	.
43912	187	1	Drain	drain	NN
43912	187	2	and	and	CC
43912	187	3	sauté	sauté	NN
43912	187	4	in	in	IN
43912	187	5	a	a	DT
43912	187	6	little	little	JJ
43912	187	7	oil	oil	NN
43912	187	8	or	or	CC
43912	187	9	drippings	dripping	NNS
43912	187	10	.	.	.
43912	188	1	Add	add	VB
43912	188	2	tomato	tomato	FW
43912	188	3	sauce[2	sauce[2	NNPS
43912	188	4	]	]	-RRB-
43912	188	5	and	and	CC
43912	188	6	simmer	simmer	VB
43912	188	7	a	a	DT
43912	188	8	few	few	JJ
43912	188	9	moments	moment	NNS
43912	188	10	until	until	IN
43912	188	11	tender	tender	NN
43912	188	12	.	.	.
43912	189	1	[	[	-LRB-
43912	189	2	2	2	LS
43912	189	3	]	]	-RRB-
43912	189	4	See	see	VB
43912	189	5	page	page	NN
43912	189	6	23	23	CD
43912	189	7	.	.	.
43912	190	1	BAKED	baked	JJ
43912	190	2	EGGPLANT	EGGPLANT	NNP
43912	190	3	WITH	with	IN
43912	190	4	CHEESE	CHEESE	NNS
43912	190	5	_	_	NNP
43912	190	6	Tortino	Tortino	NNP
43912	190	7	di	di	NNP
43912	190	8	Melanzana	Melanzana	NNP
43912	190	9	alla	alla	NN
43912	190	10	Parmigiana	Parmigiana	NNP
43912	190	11	_	_	NNP
43912	190	12	The	the	DT
43912	190	13	eggplant	eggplant	NN
43912	190	14	should	should	MD
43912	190	15	be	be	VB
43912	190	16	prepared	prepare	VBN
43912	190	17	as	as	IN
43912	190	18	for	for	IN
43912	190	19	ordinary	ordinary	JJ
43912	190	20	frying	frying	NN
43912	190	21	,	,	,
43912	190	22	that	that	RB
43912	190	23	is	is	RB
43912	190	24	,	,	,
43912	190	25	it	-PRON-	PRP
43912	190	26	should	should	MD
43912	190	27	be	be	VB
43912	190	28	peeled	peel	VBN
43912	190	29	,	,	,
43912	190	30	sliced	sliced	JJ
43912	190	31	and	and	CC
43912	190	32	the	the	DT
43912	190	33	slices	slice	NNS
43912	190	34	sprinkled	sprinkle	VBN
43912	190	35	with	with	IN
43912	190	36	salt	salt	NN
43912	190	37	and	and	CC
43912	190	38	left	leave	VBD
43912	190	39	under	under	IN
43912	190	40	a	a	DT
43912	190	41	weighted	weighted	JJ
43912	190	42	plate	plate	NN
43912	190	43	for	for	IN
43912	190	44	some	some	DT
43912	190	45	time	time	NN
43912	190	46	to	to	TO
43912	190	47	extract	extract	VB
43912	190	48	the	the	DT
43912	190	49	bitter	bitter	JJ
43912	190	50	juices	juice	NNS
43912	190	51	.	.	.
43912	191	1	Sauté	sauté	VB
43912	191	2	the	the	DT
43912	191	3	slices	slice	NNS
43912	191	4	in	in	IN
43912	191	5	oil	oil	NN
43912	191	6	or	or	CC
43912	191	7	lard	lard	NN
43912	191	8	.	.	.
43912	192	1	Line	line	VB
43912	192	2	a	a	DT
43912	192	3	baking	baking	NN
43912	192	4	dish	dish	NN
43912	192	5	with	with	IN
43912	192	6	them	-PRON-	PRP
43912	192	7	.	.	.
43912	193	1	Fill	fill	VB
43912	193	2	the	the	DT
43912	193	3	center	center	NN
43912	193	4	of	of	IN
43912	193	5	the	the	DT
43912	193	6	dish	dish	NN
43912	193	7	with	with	IN
43912	193	8	hard	hard	JJ
43912	193	9	boiled	boil	VBN
43912	193	10	eggs	egg	NNS
43912	193	11	and	and	CC
43912	193	12	cheese	cheese	NN
43912	193	13	cut	cut	NN
43912	193	14	into	into	IN
43912	193	15	little	little	JJ
43912	193	16	pieces	piece	NNS
43912	193	17	.	.	.
43912	194	1	Add	add	VB
43912	194	2	to	to	IN
43912	194	3	this	this	DT
43912	194	4	filling	fill	VBG
43912	194	5	enough	enough	JJ
43912	194	6	grated	grate	VBN
43912	194	7	cheese	cheese	NN
43912	194	8	and	and	CC
43912	194	9	tomato	tomato	NN
43912	194	10	sauce	sauce	NN
43912	194	11	to	to	TO
43912	194	12	flavor	flavor	VB
43912	194	13	it	-PRON-	PRP
43912	194	14	to	to	IN
43912	194	15	taste	taste	VB
43912	194	16	.	.	.
43912	195	1	Cover	cover	VB
43912	195	2	the	the	DT
43912	195	3	top	top	NN
43912	195	4	with	with	IN
43912	195	5	another	another	DT
43912	195	6	layer	layer	NN
43912	195	7	of	of	IN
43912	195	8	the	the	DT
43912	195	9	fried	fried	JJ
43912	195	10	eggplant	eggplant	NN
43912	195	11	and	and	CC
43912	195	12	a	a	DT
43912	195	13	little	little	JJ
43912	195	14	more	more	RBR
43912	195	15	tomato	tomato	NN
43912	195	16	sauce	sauce	NN
43912	195	17	.	.	.
43912	196	1	Bake	bake	VB
43912	196	2	in	in	IN
43912	196	3	the	the	DT
43912	196	4	oven	oven	NN
43912	196	5	for	for	IN
43912	196	6	10	10	CD
43912	196	7	minutes	minute	NNS
43912	196	8	.	.	.
43912	197	1	_	_	NNP
43912	197	2	Roma	Roma	NNP
43912	197	3	Pavilion	Pavilion	NNP
43912	197	4	Restaurant	Restaurant	NNP
43912	197	5	,	,	,
43912	197	6	Chicago	Chicago	NNP
43912	197	7	.	.	.
43912	197	8	_	_	NNP
43912	197	9	POTATOES	POTATOES	NNP
43912	197	10	"	"	``
43912	197	11	STUFATO	STUFATO	NNP
43912	197	12	"	"	''
43912	197	13	_	_	NNP
43912	197	14	Stufato	Stufato	NNP
43912	197	15	di	di	NNP
43912	197	16	Patate	Patate	NNP
43912	197	17	_	_	NNP
43912	197	18	2	2	CD
43912	197	19	lbs	lbs	NN
43912	197	20	.	.	.
43912	198	1	potatoes	potato	NNS
43912	198	2	1	1	CD
43912	198	3	tablespoon	tablespoon	NN
43912	198	4	flour	flour	NN
43912	198	5	4	4	CD
43912	198	6	tablespoons	tablespoon	NNS
43912	198	7	butter	butter	NN
43912	198	8	1	1	CD
43912	198	9	pint	pint	NN
43912	198	10	milk	milk	NN
43912	198	11	Grated	Grated	NNP
43912	198	12	cheese	cheese	NN
43912	198	13	Salt	salt	NN
43912	198	14	,	,	,
43912	198	15	pepper	pepper	NN
43912	198	16	Peel	peel	VB
43912	198	17	the	the	DT
43912	198	18	potatoes	potato	NNS
43912	198	19	and	and	CC
43912	198	20	cut	cut	VBD
43912	198	21	them	-PRON-	PRP
43912	198	22	into	into	IN
43912	198	23	little	little	JJ
43912	198	24	pieces	piece	NNS
43912	198	25	.	.	.
43912	199	1	Cook	cook	VB
43912	199	2	in	in	IN
43912	199	3	boiling	boil	VBG
43912	199	4	water	water	NN
43912	199	5	for	for	IN
43912	199	6	ten	ten	CD
43912	199	7	minutes	minute	NNS
43912	199	8	.	.	.
43912	200	1	Take	take	VB
43912	200	2	them	-PRON-	PRP
43912	200	3	out	out	RP
43912	200	4	,	,	,
43912	200	5	drain	drain	VB
43912	200	6	thoroughly	thoroughly	RB
43912	200	7	,	,	,
43912	200	8	and	and	CC
43912	200	9	put	put	VBD
43912	200	10	in	in	RP
43912	200	11	a	a	DT
43912	200	12	saucepan	saucepan	NN
43912	200	13	,	,	,
43912	200	14	sprinkling	sprinkle	VBG
43912	200	15	them	-PRON-	PRP
43912	200	16	with	with	IN
43912	200	17	flour	flour	NN
43912	200	18	,	,	,
43912	200	19	then	then	RB
43912	200	20	adding	add	VBG
43912	200	21	the	the	DT
43912	200	22	butter	butter	NN
43912	200	23	and	and	CC
43912	200	24	milk	milk	NN
43912	200	25	.	.	.
43912	201	1	Cover	cover	VB
43912	201	2	the	the	DT
43912	201	3	pan	pan	NN
43912	201	4	and	and	CC
43912	201	5	let	let	VB
43912	201	6	the	the	DT
43912	201	7	potatoes	potato	NNS
43912	201	8	cook	cook	VB
43912	201	9	slowly	slowly	RB
43912	201	10	for	for	IN
43912	201	11	a	a	DT
43912	201	12	quarter	quarter	NN
43912	201	13	of	of	IN
43912	201	14	an	an	DT
43912	201	15	hour	hour	NN
43912	201	16	or	or	CC
43912	201	17	until	until	IN
43912	201	18	thoroughly	thoroughly	RB
43912	201	19	done	do	VBN
43912	201	20	.	.	.
43912	202	1	Season	season	NN
43912	202	2	well	well	RB
43912	202	3	with	with	IN
43912	202	4	salt	salt	NN
43912	202	5	and	and	CC
43912	202	6	pepper	pepper	NN
43912	202	7	and	and	CC
43912	202	8	a	a	DT
43912	202	9	generous	generous	JJ
43912	202	10	amount	amount	NN
43912	202	11	of	of	IN
43912	202	12	grated	grate	VBN
43912	202	13	cheese	cheese	NN
43912	202	14	before	before	IN
43912	202	15	serving	serve	VBG
43912	202	16	.	.	.
43912	203	1	_	_	NNP
43912	203	2	Signorina	Signorina	NNP
43912	203	3	Irene	Irene	NNP
43912	203	4	Merlani	Merlani	NNP
43912	203	5	.	.	.
43912	203	6	_	_	NNP
43912	203	7	MOULD	MOULD	NNP
43912	203	8	OF	of	IN
43912	203	9	PEAS	PEAS	NNP
43912	203	10	OR	or	CC
43912	203	11	BEANS	BEANS	NNPS
43912	203	12	_	_	NNP
43912	203	13	Sformato	Sformato	NNP
43912	203	14	di	di	FW
43912	203	15	Fagiuolini	Fagiuolini	NNP
43912	203	16	o	o	XX
43912	203	17	Piselli	Piselli	NNP
43912	203	18	_	_	NNP
43912	203	19	1	1	CD
43912	203	20	lb	lb	IN
43912	203	21	.	.	.
43912	204	1	green	green	JJ
43912	204	2	or	or	CC
43912	204	3	wax	wax	NN
43912	204	4	beans	bean	NNS
43912	204	5	1/4	1/4	CD
43912	204	6	onion	onion	NN
43912	204	7	A	a	DT
43912	204	8	sprig	sprig	NN
43912	204	9	of	of	IN
43912	204	10	parsley	parsley	NN
43912	204	11	A	a	DT
43912	204	12	piece	piece	NN
43912	204	13	of	of	IN
43912	204	14	celery	celery	NN
43912	204	15	2	2	CD
43912	204	16	tablespoons	tablespoon	NNS
43912	204	17	oil	oil	NN
43912	204	18	or	or	CC
43912	204	19	butter	butter	NN
43912	204	20	substitute	substitute	NN
43912	204	21	1	1	CD
43912	204	22	tablespoon	tablespoon	NN
43912	204	23	flour	flour	NN
43912	204	24	1	1	CD
43912	204	25	cup	cup	NN
43912	204	26	milk	milk	NN
43912	204	27	3	3	CD
43912	204	28	eggs	egg	NNS
43912	204	29	Grated	grate	VBN
43912	204	30	cheese	cheese	NN
43912	204	31	String	string	NN
43912	204	32	the	the	DT
43912	204	33	beans	bean	NNS
43912	204	34	.	.	.
43912	205	1	Blanch	blanch	VB
43912	205	2	them	-PRON-	PRP
43912	205	3	by	by	IN
43912	205	4	throwing	throw	VBG
43912	205	5	them	-PRON-	PRP
43912	205	6	into	into	IN
43912	205	7	boiling	boiling	NN
43912	205	8	water	water	NN
43912	205	9	.	.	.
43912	206	1	As	as	RB
43912	206	2	soon	soon	RB
43912	206	3	as	as	IN
43912	206	4	the	the	DT
43912	206	5	water	water	NN
43912	206	6	has	have	VBZ
43912	206	7	boiled	boil	VBN
43912	206	8	again	again	RB
43912	206	9	drain	drain	VB
43912	206	10	the	the	DT
43912	206	11	beans	bean	NNS
43912	206	12	and	and	CC
43912	206	13	plunge	plunge	VB
43912	206	14	them	-PRON-	PRP
43912	206	15	into	into	IN
43912	206	16	cold	cold	JJ
43912	206	17	water	water	NN
43912	206	18	.	.	.
43912	207	1	Fry	fry	PRP
43912	207	2	the	the	DT
43912	207	3	finely	finely	RB
43912	207	4	chopped	chop	VBN
43912	207	5	onion	onion	NN
43912	207	6	,	,	,
43912	207	7	parsley	parsley	NN
43912	207	8	and	and	CC
43912	207	9	celery	celery	NN
43912	207	10	in	in	IN
43912	207	11	a	a	DT
43912	207	12	tablespoon	tablespoon	NN
43912	207	13	of	of	IN
43912	207	14	oil	oil	NN
43912	207	15	.	.	.
43912	208	1	When	when	WRB
43912	208	2	the	the	DT
43912	208	3	onion	onion	NN
43912	208	4	is	be	VBZ
43912	208	5	a	a	DT
43912	208	6	golden	golden	JJ
43912	208	7	color	color	NN
43912	208	8	add	add	VBP
43912	208	9	the	the	DT
43912	208	10	beans	bean	NNS
43912	208	11	and	and	CC
43912	208	12	let	let	VB
43912	208	13	them	-PRON-	PRP
43912	208	14	absorb	absorb	VB
43912	208	15	the	the	DT
43912	208	16	oil	oil	NN
43912	208	17	.	.	.
43912	209	1	Add	add	VB
43912	209	2	just	just	RB
43912	209	3	enough	enough	JJ
43912	209	4	water	water	NN
43912	209	5	to	to	TO
43912	209	6	keep	keep	VB
43912	209	7	them	-PRON-	PRP
43912	209	8	from	from	IN
43912	209	9	burning	burn	VBG
43912	209	10	until	until	IN
43912	209	11	the	the	DT
43912	209	12	beans	bean	NNS
43912	209	13	have	have	VBP
43912	209	14	simmered	simmer	VBN
43912	209	15	tender	tender	NN
43912	209	16	.	.	.
43912	210	1	Make	make	VB
43912	210	2	a	a	DT
43912	210	3	white	white	JJ
43912	210	4	sauce	sauce	NN
43912	210	5	of	of	IN
43912	210	6	the	the	DT
43912	210	7	milk	milk	NN
43912	210	8	,	,	,
43912	210	9	flour	flour	NN
43912	210	10	and	and	CC
43912	210	11	one	one	CD
43912	210	12	tablespoon	tablespoon	NN
43912	210	13	of	of	IN
43912	210	14	oil	oil	NN
43912	210	15	.	.	.
43912	211	1	Beat	beat	VB
43912	211	2	the	the	DT
43912	211	3	eggs	egg	NNS
43912	211	4	.	.	.
43912	212	1	Let	let	VB
43912	212	2	the	the	DT
43912	212	3	beans	bean	NNS
43912	212	4	and	and	CC
43912	212	5	sauce	sauce	VB
43912	212	6	cool	cool	VBP
43912	212	7	a	a	DT
43912	212	8	little	little	JJ
43912	212	9	.	.	.
43912	213	1	Then	then	RB
43912	213	2	add	add	VB
43912	213	3	the	the	DT
43912	213	4	eggs	egg	NNS
43912	213	5	,	,	,
43912	213	6	beans	bean	NNS
43912	213	7	and	and	CC
43912	213	8	a	a	DT
43912	213	9	few	few	JJ
43912	213	10	tablespoons	tablespoon	NNS
43912	213	11	of	of	IN
43912	213	12	grated	grate	VBN
43912	213	13	cheese	cheese	NN
43912	213	14	to	to	IN
43912	213	15	the	the	DT
43912	213	16	white	white	JJ
43912	213	17	sauce	sauce	NN
43912	213	18	.	.	.
43912	214	1	Pour	pour	VB
43912	214	2	into	into	IN
43912	214	3	a	a	DT
43912	214	4	buttered	butter	VBN
43912	214	5	mould	mould	NN
43912	214	6	.	.	.
43912	215	1	Bake	bake	NN
43912	215	2	or	or	CC
43912	215	3	steam	steam	NN
43912	215	4	as	as	IN
43912	215	5	a	a	DT
43912	215	6	custard	custard	NN
43912	215	7	until	until	IN
43912	215	8	firm	firm	NN
43912	215	9	,	,	,
43912	215	10	and	and	CC
43912	215	11	serve	serve	VB
43912	215	12	hot	hot	JJ
43912	215	13	.	.	.
43912	216	1	Peas	pea	NNS
43912	216	2	are	be	VBP
43912	216	3	good	good	JJ
43912	216	4	cooked	cook	VBN
43912	216	5	in	in	IN
43912	216	6	the	the	DT
43912	216	7	same	same	JJ
43912	216	8	way	way	NN
43912	216	9	.	.	.
43912	217	1	Canned	canned	JJ
43912	217	2	peas	pea	NNS
43912	217	3	and	and	CC
43912	217	4	beans	bean	NNS
43912	217	5	may	may	MD
43912	217	6	be	be	VB
43912	217	7	used	use	VBN
43912	217	8	.	.	.
43912	218	1	This	this	DT
43912	218	2	makes	make	VBZ
43912	218	3	a	a	DT
43912	218	4	very	very	RB
43912	218	5	satisfactory	satisfactory	JJ
43912	218	6	luncheon	luncheon	NN
43912	218	7	dish	dish	NN
43912	218	8	.	.	.
43912	219	1	MOULD	MOULD	NNP
43912	219	2	OF	of	IN
43912	219	3	SPINACH	SPINACH	NNP
43912	219	4	_	_	NNP
43912	219	5	Stampa	Stampa	NNP
43912	219	6	di	di	NNP
43912	219	7	Spinaci	Spinaci	NNP
43912	219	8	_	_	NNP
43912	219	9	1	1	CD
43912	219	10	cup	cup	NN
43912	219	11	milk	milk	NN
43912	219	12	1	1	CD
43912	219	13	tablespoon	tablespoon	NN
43912	219	14	butter	butter	NN
43912	219	15	1	1	CD
43912	219	16	tablespoon	tablespoon	NN
43912	219	17	flour	flour	NN
43912	219	18	Grated	Grated	NNP
43912	219	19	cheese	cheese	NN
43912	219	20	2	2	CD
43912	219	21	cups	cup	NNS
43912	219	22	boiled	boil	VBN
43912	219	23	spinach	spinach	NN
43912	219	24	3	3	CD
43912	219	25	eggs	egg	NNS
43912	219	26	Brown	Brown	NNP
43912	219	27	stock	stock	NN
43912	219	28	Salt	Salt	NNP
43912	219	29	,	,	,
43912	219	30	pepper	pepper	NN
43912	219	31	Make	make	VBP
43912	219	32	a	a	DT
43912	219	33	smooth	smooth	JJ
43912	219	34	white	white	JJ
43912	219	35	sauce	sauce	NN
43912	219	36	of	of	IN
43912	219	37	the	the	DT
43912	219	38	milk	milk	NN
43912	219	39	,	,	,
43912	219	40	butter	butter	NN
43912	219	41	and	and	CC
43912	219	42	flour	flour	NN
43912	219	43	.	.	.
43912	220	1	Let	let	VB
43912	220	2	it	-PRON-	PRP
43912	220	3	cook	cook	VB
43912	220	4	until	until	IN
43912	220	5	it	-PRON-	PRP
43912	220	6	is	be	VBZ
43912	220	7	thick	thick	JJ
43912	220	8	and	and	CC
43912	220	9	the	the	DT
43912	220	10	flour	flour	NN
43912	220	11	is	be	VBZ
43912	220	12	thoroughly	thoroughly	RB
43912	220	13	cooked	cook	VBN
43912	220	14	.	.	.
43912	221	1	Add	add	VB
43912	221	2	to	to	IN
43912	221	3	the	the	DT
43912	221	4	sauce	sauce	NN
43912	221	5	the	the	DT
43912	221	6	spinach	spinach	NN
43912	221	7	(	(	-LRB-
43912	221	8	drained	drain	VBN
43912	221	9	,	,	,
43912	221	10	rinsed	rinse	VBD
43912	221	11	and	and	CC
43912	221	12	chopped	chop	VBN
43912	221	13	very	very	RB
43912	221	14	fine	fine	JJ
43912	221	15	)	)	-RRB-
43912	221	16	a	a	DT
43912	221	17	few	few	JJ
43912	221	18	tablespoons	tablespoon	NNS
43912	221	19	of	of	IN
43912	221	20	grated	grate	VBN
43912	221	21	cheese	cheese	NN
43912	221	22	,	,	,
43912	221	23	two	two	CD
43912	221	24	eggs	egg	NNS
43912	221	25	beaten	beat	VBN
43912	221	26	,	,	,
43912	221	27	a	a	DT
43912	221	28	few	few	JJ
43912	221	29	tablespoons	tablespoon	NNS
43912	221	30	of	of	IN
43912	221	31	brown	brown	JJ
43912	221	32	stock	stock	NN
43912	221	33	(	(	-LRB-
43912	221	34	or	or	CC
43912	221	35	a	a	DT
43912	221	36	bouillon	bouillon	NN
43912	221	37	cube	cube	NN
43912	221	38	dissolved	dissolve	VBN
43912	221	39	in	in	IN
43912	221	40	a	a	DT
43912	221	41	little	little	JJ
43912	221	42	hot	hot	JJ
43912	221	43	water	water	NN
43912	221	44	)	)	-RRB-
43912	221	45	and	and	CC
43912	221	46	salt	salt	NN
43912	221	47	.	.	.
43912	222	1	Mix	mix	VB
43912	222	2	thoroughly	thoroughly	RB
43912	222	3	and	and	CC
43912	222	4	pour	pour	VB
43912	222	5	into	into	IN
43912	222	6	a	a	DT
43912	222	7	buttered	butter	VBN
43912	222	8	mould	mould	NN
43912	222	9	.	.	.
43912	223	1	Steam	steam	NN
43912	223	2	as	as	IN
43912	223	3	a	a	DT
43912	223	4	custard	custard	NN
43912	223	5	until	until	IN
43912	223	6	it	-PRON-	PRP
43912	223	7	is	be	VBZ
43912	223	8	firm	firm	JJ
43912	223	9	.	.	.
43912	224	1	Brown	brown	JJ
43912	224	2	stock	stock	NN
43912	224	3	or	or	CC
43912	224	4	tomato	tomato	NN
43912	224	5	sauce	sauce	NN
43912	224	6	may	may	MD
43912	224	7	be	be	VB
43912	224	8	poured	pour	VBN
43912	224	9	over	over	IN
43912	224	10	this	this	DT
43912	224	11	,	,	,
43912	224	12	but	but	CC
43912	224	13	it	-PRON-	PRP
43912	224	14	is	be	VBZ
43912	224	15	excellent	excellent	JJ
43912	224	16	served	serve	VBN
43912	224	17	hot	hot	JJ
43912	224	18	just	just	RB
43912	224	19	as	as	IN
43912	224	20	it	-PRON-	PRP
43912	224	21	is	be	VBZ
43912	224	22	.	.	.
43912	225	1	For	for	IN
43912	225	2	the	the	DT
43912	225	3	recipes	recipe	NNS
43912	225	4	for	for	IN
43912	225	5	_	_	NNP
43912	225	6	Brown	Brown	NNP
43912	225	7	Stock	Stock	NNP
43912	225	8	_	_	NNP
43912	225	9	and	and	CC
43912	225	10	_	_	NNP
43912	225	11	Tomato	Tomato	NNP
43912	225	12	Sauce	Sauce	NNP
43912	225	13	_	_	NNP
43912	225	14	see	see	VB
43912	225	15	pages	page	NNS
43912	225	16	7	7	CD
43912	225	17	and	and	CC
43912	225	18	23	23	CD
43912	225	19	.	.	.
43912	226	1	_	_	NNP
43912	226	2	Pensione	Pensione	NNP
43912	226	3	Santa	Santa	NNP
43912	226	4	Caterina	Caterina	NNP
43912	226	5	,	,	,
43912	226	6	Siena	Siena	NNP
43912	226	7	.	.	.
43912	226	8	_	_	NNP
43912	226	9	[	[	-LRB-
43912	226	10	Sidenote	Sidenote	NNP
43912	226	11	:	:	:
43912	226	12	_	_	NNP
43912	226	13	Eggs	Eggs	NNP
43912	226	14	_	_	NNP
43912	226	15	]	]	-RRB-
43912	226	16	EGGS	EGGS	NNP
43912	226	17	ALL	all	DT
43912	226	18	'	'	POS
43912	226	19	AURORA	aurora	NN
43912	226	20	1	1	CD
43912	226	21	tablespoon	tablespoon	NN
43912	226	22	butter	butter	NN
43912	226	23	or	or	CC
43912	226	24	vegetable	vegetable	NN
43912	226	25	oil	oil	NN
43912	226	26	1	1	CD
43912	226	27	cup	cup	NN
43912	226	28	milk	milk	NN
43912	226	29	1	1	CD
43912	226	30	tablespoon	tablespoon	NN
43912	226	31	flour	flour	NN
43912	226	32	3	3	CD
43912	226	33	eggs	egg	NNS
43912	226	34	Salt	salt	NN
43912	226	35	and	and	CC
43912	226	36	pepper	pepper	NN
43912	226	37	Hard	Hard	NNP
43912	226	38	boil	boil	VB
43912	226	39	the	the	DT
43912	226	40	eggs	egg	NNS
43912	226	41	.	.	.
43912	227	1	Make	make	VB
43912	227	2	a	a	DT
43912	227	3	white	white	JJ
43912	227	4	sauce	sauce	NN
43912	227	5	of	of	IN
43912	227	6	the	the	DT
43912	227	7	flour	flour	NN
43912	227	8	,	,	,
43912	227	9	milk	milk	NN
43912	227	10	and	and	CC
43912	227	11	butter	butter	NN
43912	227	12	.	.	.
43912	228	1	Be	be	VB
43912	228	2	sure	sure	JJ
43912	228	3	to	to	TO
43912	228	4	cook	cook	VB
43912	228	5	it	-PRON-	PRP
43912	228	6	thoroughly	thoroughly	RB
43912	228	7	.	.	.
43912	229	1	Add	add	VB
43912	229	2	the	the	DT
43912	229	3	whites	white	NNS
43912	229	4	of	of	IN
43912	229	5	the	the	DT
43912	229	6	eggs	egg	NNS
43912	229	7	diced	dice	VBD
43912	229	8	very	very	RB
43912	229	9	fine	fine	RB
43912	229	10	.	.	.
43912	230	1	Pour	pour	VB
43912	230	2	this	this	DT
43912	230	3	out	out	RP
43912	230	4	on	on	IN
43912	230	5	a	a	DT
43912	230	6	platter	platter	NN
43912	230	7	and	and	CC
43912	230	8	cover	cover	VB
43912	230	9	with	with	IN
43912	230	10	the	the	DT
43912	230	11	yolks	yolk	NNS
43912	230	12	forced	force	VBN
43912	230	13	through	through	IN
43912	230	14	a	a	DT
43912	230	15	sieve	sieve	NN
43912	230	16	or	or	CC
43912	230	17	potato	potato	NN
43912	230	18	ricer	ricer	NN
43912	230	19	.	.	.
43912	231	1	_	_	NNP
43912	231	2	Pensione	Pensione	NNP
43912	231	3	Santa	Santa	NNP
43912	231	4	Caterina	Caterina	NNP
43912	231	5	,	,	,
43912	231	6	Siena	Siena	NNP
43912	231	7	.	.	.
43912	231	8	_	_	NNP
43912	231	9	TOMATOES	TOMATOES	NNP
43912	231	10	WITH	with	IN
43912	231	11	EGGS	EGGS	NNP
43912	231	12	5	5	CD
43912	231	13	or	or	CC
43912	231	14	6	6	CD
43912	231	15	ripe	ripe	JJ
43912	231	16	tomatoes	tomato	NNS
43912	231	17	of	of	IN
43912	231	18	equal	equal	JJ
43912	231	19	size	size	NN
43912	231	20	5	5	CD
43912	231	21	or	or	CC
43912	231	22	6	6	CD
43912	231	23	eggs	egg	NNS
43912	231	24	White	white	JJ
43912	231	25	sauce	sauce	NN
43912	231	26	or	or	CC
43912	231	27	brown	brown	JJ
43912	231	28	gravy	gravy	NN
43912	231	29	Peel	peel	VB
43912	231	30	the	the	DT
43912	231	31	tomatoes	tomato	NNS
43912	231	32	.	.	.
43912	232	1	Cut	cut	VB
43912	232	2	a	a	DT
43912	232	3	slice	slice	NN
43912	232	4	from	from	IN
43912	232	5	the	the	DT
43912	232	6	top	top	NN
43912	232	7	of	of	IN
43912	232	8	each	each	DT
43912	232	9	,	,	,
43912	232	10	and	and	CC
43912	232	11	scoop	scoop	VB
43912	232	12	out	out	RP
43912	232	13	the	the	DT
43912	232	14	core	core	NN
43912	232	15	.	.	.
43912	233	1	Break	break	VB
43912	233	2	a	a	DT
43912	233	3	raw	raw	JJ
43912	233	4	egg	egg	NN
43912	233	5	into	into	IN
43912	233	6	each	each	DT
43912	233	7	and	and	CC
43912	233	8	replace	replace	VB
43912	233	9	the	the	DT
43912	233	10	top	top	NN
43912	233	11	.	.	.
43912	234	1	Put	put	VB
43912	234	2	in	in	RP
43912	234	3	a	a	DT
43912	234	4	baking	baking	NN
43912	234	5	dish	dish	NN
43912	234	6	and	and	CC
43912	234	7	bake	bake	VB
43912	234	8	until	until	IN
43912	234	9	the	the	DT
43912	234	10	eggs	egg	NNS
43912	234	11	are	be	VBP
43912	234	12	set	set	VBN
43912	234	13	.	.	.
43912	235	1	Serve	serve	VB
43912	235	2	with	with	IN
43912	235	3	a	a	DT
43912	235	4	cream	cream	NN
43912	235	5	sauce	sauce	NN
43912	235	6	or	or	CC
43912	235	7	brown	brown	JJ
43912	235	8	gravy	gravy	NN
43912	235	9	.	.	.
43912	236	1	[	[	-LRB-
43912	236	2	Sidenote	sidenote	NN
43912	236	3	:	:	:
43912	236	4	_	_	NNP
43912	236	5	Corn	Corn	NNP
43912	236	6	Meal	Meal	NNP
43912	236	7	Dishes	Dishes	NNPS
43912	236	8	_	_	NNP
43912	236	9	]	]	-RRB-
43912	236	10	CORN	CORN	NNP
43912	236	11	MEAL	MEAL	NNP
43912	236	12	LOAF	LOAF	NNP
43912	236	13	_	_	NNP
43912	236	14	Pasticcio	Pasticcio	NNP
43912	236	15	di	di	NNP
43912	236	16	Polenta	Polenta	NNP
43912	236	17	_	_	NNP
43912	236	18	Yellow	Yellow	NNP
43912	236	19	cornmeal	cornmeal	NN
43912	236	20	Dried	dry	VBN
43912	236	21	mushrooms[3	mushrooms[3	.
43912	236	22	]	]	-RRB-
43912	236	23	Parmesan	Parmesan	NNP
43912	236	24	cheese[3	cheese[3	NNP
43912	236	25	]	]	-RRB-
43912	236	26	Butter	Butter	NNP
43912	236	27	Cream	Cream	NNP
43912	236	28	Salt	Salt	NNP
43912	236	29	The	the	DT
43912	236	30	day	day	NN
43912	236	31	before	before	IN
43912	236	32	this	this	DT
43912	236	33	dish	dish	NN
43912	236	34	is	be	VBZ
43912	236	35	to	to	TO
43912	236	36	be	be	VB
43912	236	37	served	serve	VBN
43912	236	38	,	,	,
43912	236	39	cook	cook	VB
43912	236	40	cornmeal	cornmeal	RB
43912	236	41	very	very	RB
43912	236	42	thoroughly	thoroughly	RB
43912	236	43	with	with	IN
43912	236	44	only	only	RB
43912	236	45	enough	enough	JJ
43912	236	46	water	water	NN
43912	236	47	to	to	TO
43912	236	48	make	make	VB
43912	236	49	it	-PRON-	PRP
43912	236	50	very	very	RB
43912	236	51	stiff	stiff	JJ
43912	236	52	.	.	.
43912	237	1	Turn	turn	VB
43912	237	2	out	out	RP
43912	237	3	to	to	TO
43912	237	4	cool	cool	VB
43912	237	5	in	in	IN
43912	237	6	just	just	RB
43912	237	7	the	the	DT
43912	237	8	shape	shape	NN
43912	237	9	of	of	IN
43912	237	10	the	the	DT
43912	237	11	dish	dish	NN
43912	237	12	in	in	IN
43912	237	13	which	which	WDT
43912	237	14	it	-PRON-	PRP
43912	237	15	has	have	VBZ
43912	237	16	cooked	cook	VBN
43912	237	17	.	.	.
43912	238	1	Next	next	JJ
43912	238	2	day	day	NN
43912	238	3	take	take	VB
43912	238	4	this	this	DT
43912	238	5	same	same	JJ
43912	238	6	dish	dish	NN
43912	238	7	,	,	,
43912	238	8	butter	butter	VB
43912	238	9	it	-PRON-	PRP
43912	238	10	and	and	CC
43912	238	11	sprinkle	sprinkle	VB
43912	238	12	with	with	IN
43912	238	13	bread	bread	NN
43912	238	14	crumbs	crumb	NNS
43912	238	15	.	.	.
43912	239	1	Cut	cut	VB
43912	239	2	the	the	DT
43912	239	3	mould	mould	NN
43912	239	4	of	of	IN
43912	239	5	cornmeal	cornmeal	NN
43912	239	6	in	in	IN
43912	239	7	horizontal	horizontal	JJ
43912	239	8	slices	slice	NNS
43912	239	9	about	about	IN
43912	239	10	1/4	1/4	CD
43912	239	11	inch	inch	NN
43912	239	12	thick	thick	JJ
43912	239	13	.	.	.
43912	240	1	Lay	lay	VB
43912	240	2	the	the	DT
43912	240	3	top	top	JJ
43912	240	4	slice	slice	NN
43912	240	5	in	in	IN
43912	240	6	the	the	DT
43912	240	7	bottom	bottom	NN
43912	240	8	of	of	IN
43912	240	9	the	the	DT
43912	240	10	dish	dish	NN
43912	240	11	where	where	WRB
43912	240	12	it	-PRON-	PRP
43912	240	13	fits	fit	VBZ
43912	240	14	.	.	.
43912	241	1	Dot	dot	NN
43912	241	2	with	with	IN
43912	241	3	two	two	CD
43912	241	4	or	or	CC
43912	241	5	three	three	CD
43912	241	6	small	small	JJ
43912	241	7	pieces	piece	NNS
43912	241	8	of	of	IN
43912	241	9	butter	butter	NN
43912	241	10	and	and	CC
43912	241	11	three	three	CD
43912	241	12	or	or	CC
43912	241	13	four	four	CD
43912	241	14	dried	dry	VBN
43912	241	15	mushrooms	mushroom	NNS
43912	241	16	which	which	WDT
43912	241	17	have	have	VBP
43912	241	18	had	have	VBN
43912	241	19	boiling	boil	VBG
43912	241	20	water	water	NN
43912	241	21	poured	pour	VBN
43912	241	22	over	over	IN
43912	241	23	them	-PRON-	PRP
43912	241	24	and	and	CC
43912	241	25	soaked	soak	VBD
43912	241	26	some	some	DT
43912	241	27	time	time	NN
43912	241	28	.	.	.
43912	242	1	Moisten	moisten	VB
43912	242	2	with	with	IN
43912	242	3	cream	cream	NN
43912	242	4	and	and	CC
43912	242	5	sprinkle	sprinkle	VB
43912	242	6	with	with	IN
43912	242	7	grated	grate	VBN
43912	242	8	Parmesan	Parmesan	NNP
43912	242	9	cheese	cheese	NN
43912	242	10	.	.	.
43912	243	1	Repeat	repeat	NN
43912	243	2	slice	slice	NN
43912	243	3	by	by	IN
43912	243	4	slice	slice	NN
43912	243	5	until	until	IN
43912	243	6	the	the	DT
43912	243	7	shape	shape	NN
43912	243	8	is	be	VBZ
43912	243	9	complete	complete	JJ
43912	243	10	.	.	.
43912	244	1	On	on	IN
43912	244	2	the	the	DT
43912	244	3	last	last	JJ
43912	244	4	slice	slice	NN
43912	244	5	put	put	VBD
43912	244	6	only	only	RB
43912	244	7	two	two	CD
43912	244	8	dots	dot	NNS
43912	244	9	of	of	IN
43912	244	10	butter	butter	NN
43912	244	11	.	.	.
43912	245	1	Put	put	VB
43912	245	2	in	in	RP
43912	245	3	a	a	DT
43912	245	4	moderate	moderate	JJ
43912	245	5	oven	oven	NN
43912	245	6	and	and	CC
43912	245	7	bake	bake	VB
43912	245	8	three	three	CD
43912	245	9	hours	hour	NNS
43912	245	10	.	.	.
43912	246	1	If	if	IN
43912	246	2	at	at	IN
43912	246	3	the	the	DT
43912	246	4	end	end	NN
43912	246	5	of	of	IN
43912	246	6	this	this	DT
43912	246	7	time	time	NN
43912	246	8	there	there	EX
43912	246	9	should	should	MD
43912	246	10	be	be	VB
43912	246	11	too	too	RB
43912	246	12	much	much	JJ
43912	246	13	liquid	liquid	NN
43912	246	14	on	on	IN
43912	246	15	top	top	JJ
43912	246	16	pour	pour	NN
43912	246	17	this	this	DT
43912	246	18	off	off	RP
43912	246	19	to	to	TO
43912	246	20	use	use	VB
43912	246	21	for	for	IN
43912	246	22	the	the	DT
43912	246	23	seasoning	seasoning	NN
43912	246	24	of	of	IN
43912	246	25	some	some	DT
43912	246	26	other	other	JJ
43912	246	27	dish	dish	NN
43912	246	28	,	,	,
43912	246	29	such	such	JJ
43912	246	30	as	as	IN
43912	246	31	spaghetti	spaghetti	NNS
43912	246	32	,	,	,
43912	246	33	rice	rice	NN
43912	246	34	or	or	CC
43912	246	35	noodles	noodle	NNS
43912	246	36	,	,	,
43912	246	37	and	and	CC
43912	246	38	continue	continue	VB
43912	246	39	cooking	cook	VBG
43912	246	40	until	until	IN
43912	246	41	the	the	DT
43912	246	42	liquid	liquid	NN
43912	246	43	ceases	cease	VBZ
43912	246	44	to	to	IN
43912	246	45	ooze	ooze	NN
43912	246	46	.	.	.
43912	247	1	[	[	-LRB-
43912	247	2	3	3	LS
43912	247	3	]	]	-RRB-
43912	247	4	See	See	NNP
43912	247	5	Suggestions	Suggestions	NNPS
43912	247	6	,	,	,
43912	247	7	page	page	NN
43912	247	8	5	5	CD
43912	247	9	.	.	.
43912	248	1	POLENTA	POLENTA	NNP
43912	248	2	PIE	PIE	NNP
43912	248	3	_	_	NNP
43912	248	4	Polenta	Polenta	NNP
43912	248	5	Pasticciata	Pasticciata	NNP
43912	248	6	_	_	NNP
43912	248	7	1	1	CD
43912	248	8	cup	cup	NNP
43912	248	9	yellow	yellow	JJ
43912	248	10	corn	corn	NN
43912	248	11	meal	meal	NN
43912	248	12	1	1	CD
43912	248	13	cup	cup	NN
43912	248	14	milk	milk	NN
43912	248	15	1	1	CD
43912	248	16	tablespoon	tablespoon	NN
43912	248	17	cornstarch	cornstarch	NN
43912	248	18	Grated	grate	VBN
43912	248	19	cheese	cheese	NN
43912	248	20	Bolognese	Bolognese	NNP
43912	248	21	Sauce[4	sauce[4	NN
43912	248	22	]	]	-RRB-
43912	248	23	Salt	salt	NN
43912	248	24	1	1	CD
43912	248	25	tablespoon	tablespoon	NN
43912	248	26	cooking	cook	VBG
43912	248	27	oil	oil	NN
43912	248	28	or	or	CC
43912	248	29	butter	butter	NN
43912	248	30	Make	make	VB
43912	248	31	a	a	DT
43912	248	32	very	very	RB
43912	248	33	stiff	stiff	JJ
43912	248	34	mush	mush	NN
43912	248	35	of	of	IN
43912	248	36	the	the	DT
43912	248	37	cornmeal	cornmeal	NN
43912	248	38	.	.	.
43912	249	1	Salt	salt	VB
43912	249	2	it	-PRON-	PRP
43912	249	3	well	well	RB
43912	249	4	and	and	CC
43912	249	5	when	when	WRB
43912	249	6	it	-PRON-	PRP
43912	249	7	is	be	VBZ
43912	249	8	cooked	cook	VBN
43912	249	9	spread	spread	VBP
43912	249	10	it	-PRON-	PRP
43912	249	11	out	out	RP
43912	249	12	to	to	TO
43912	249	13	cool	cool	VB
43912	249	14	on	on	IN
43912	249	15	a	a	DT
43912	249	16	bread	bread	NN
43912	249	17	board	board	NN
43912	249	18	in	in	IN
43912	249	19	a	a	DT
43912	249	20	sheet	sheet	NN
43912	249	21	about	about	IN
43912	249	22	an	an	DT
43912	249	23	inch	inch	NN
43912	249	24	thick	thick	JJ
43912	249	25	.	.	.
43912	250	1	Make	make	VB
43912	250	2	a	a	DT
43912	250	3	smooth	smooth	JJ
43912	250	4	white	white	JJ
43912	250	5	sauce	sauce	NN
43912	250	6	of	of	IN
43912	250	7	the	the	DT
43912	250	8	milk	milk	NN
43912	250	9	,	,	,
43912	250	10	cornstarch	cornstarch	NN
43912	250	11	and	and	CC
43912	250	12	butter	butter	NN
43912	250	13	.	.	.
43912	251	1	Prepare	prepare	VB
43912	251	2	the	the	DT
43912	251	3	_	_	NNP
43912	251	4	Bolognese	Bolognese	NNP
43912	251	5	Sauce	Sauce	NNP
43912	251	6	_	_	NNP
43912	251	7	according	accord	VBG
43912	251	8	to	to	IN
43912	251	9	its	-PRON-	PRP$
43912	251	10	recipe	recipe	NN
43912	251	11	.	.	.
43912	252	1	When	when	WRB
43912	252	2	the	the	DT
43912	252	3	cornmeal	cornmeal	NN
43912	252	4	is	be	VBZ
43912	252	5	cold	cold	JJ
43912	252	6	slice	slice	NN
43912	252	7	it	-PRON-	PRP
43912	252	8	down	down	RP
43912	252	9	in	in	IN
43912	252	10	half	half	JJ
43912	252	11	inch	inch	NN
43912	252	12	slices	slice	NNS
43912	252	13	and	and	CC
43912	252	14	cut	cut	VBN
43912	252	15	into	into	IN
43912	252	16	diamonds	diamond	NNS
43912	252	17	or	or	CC
43912	252	18	squares	square	NNS
43912	252	19	.	.	.
43912	253	1	Butter	butter	VB
43912	253	2	a	a	DT
43912	253	3	baking	baking	NN
43912	253	4	dish	dish	NN
43912	253	5	.	.	.
43912	254	1	Put	put	VB
43912	254	2	in	in	RP
43912	254	3	a	a	DT
43912	254	4	layer	layer	NN
43912	254	5	of	of	IN
43912	254	6	the	the	DT
43912	254	7	cornmeal	cornmeal	NN
43912	254	8	,	,	,
43912	254	9	sprinkle	sprinkle	VB
43912	254	10	it	-PRON-	PRP
43912	254	11	with	with	IN
43912	254	12	cheese	cheese	NN
43912	254	13	and	and	CC
43912	254	14	a	a	DT
43912	254	15	few	few	JJ
43912	254	16	tablespoons	tablespoon	NNS
43912	254	17	each	each	DT
43912	254	18	of	of	IN
43912	254	19	the	the	DT
43912	254	20	white	white	JJ
43912	254	21	sauce	sauce	NN
43912	254	22	and	and	CC
43912	254	23	the	the	DT
43912	254	24	meat	meat	NN
43912	254	25	sauce	sauce	NN
43912	254	26	.	.	.
43912	255	1	Repeat	repeat	NN
43912	255	2	until	until	IN
43912	255	3	the	the	DT
43912	255	4	dish	dish	NN
43912	255	5	is	be	VBZ
43912	255	6	full	full	JJ
43912	255	7	.	.	.
43912	256	1	Bake	bake	VB
43912	256	2	until	until	IN
43912	256	3	the	the	DT
43912	256	4	top	top	NN
43912	256	5	is	be	VBZ
43912	256	6	nicely	nicely	RB
43912	256	7	browned	brown	VBN
43912	256	8	.	.	.
43912	257	1	This	this	DT
43912	257	2	seems	seem	VBZ
43912	257	3	like	like	IN
43912	257	4	an	an	DT
43912	257	5	elaborate	elaborate	JJ
43912	257	6	dish	dish	NN
43912	257	7	,	,	,
43912	257	8	but	but	CC
43912	257	9	it	-PRON-	PRP
43912	257	10	is	be	VBZ
43912	257	11	very	very	RB
43912	257	12	delicious	delicious	JJ
43912	257	13	and	and	CC
43912	257	14	a	a	DT
43912	257	15	meal	meal	NN
43912	257	16	in	in	IN
43912	257	17	itself	-PRON-	PRP
43912	257	18	.	.	.
43912	258	1	[	[	-LRB-
43912	258	2	4	4	LS
43912	258	3	]	]	-RRB-
43912	258	4	See	see	VB
43912	258	5	page	page	NN
43912	258	6	23	23	CD
43912	258	7	.	.	.
43912	259	1	[	[	-LRB-
43912	259	2	Sidenote	sidenote	NN
43912	259	3	:	:	:
43912	259	4	_	_	NNP
43912	259	5	Spaghetti	Spaghetti	NNP
43912	259	6	and	and	CC
43912	259	7	Other	Other	NNP
43912	259	8	Pastas	Pastas	NNP
43912	259	9	_	_	NNP
43912	259	10	]	]	-RRB-
43912	259	11	GNOCCHI	GNOCCHI	NNP
43912	259	12	OF	of	IN
43912	259	13	FARINA	FARINA	NNP
43912	259	14	OR	or	CC
43912	259	15	CORNMEAL	CORNMEAL	NNP
43912	259	16	_	_	NNP
43912	259	17	Gnocchi	Gnocchi	NNP
43912	259	18	alla	alla	NN
43912	259	19	Romana	Romana	NNP
43912	259	20	_	_	NNP
43912	259	21	1	1	CD
43912	259	22	pint	pint	NN
43912	259	23	of	of	IN
43912	259	24	milk	milk	NN
43912	259	25	,	,	,
43912	259	26	or	or	CC
43912	259	27	half	half	NN
43912	259	28	milk	milk	NN
43912	259	29	and	and	CC
43912	259	30	half	half	NN
43912	259	31	water	water	NN
43912	259	32	1/2	1/2	CD
43912	259	33	cup	cup	NN
43912	259	34	farina	farina	NN
43912	259	35	or	or	CC
43912	259	36	cornmeal	cornmeal	NN
43912	259	37	Butter	Butter	NNP
43912	259	38	and	and	CC
43912	259	39	grated	grate	VBN
43912	259	40	cheese	cheese	NN
43912	259	41	1	1	CD
43912	259	42	egg	egg	NN
43912	259	43	Salt	Salt	NNP
43912	259	44	Let	let	VB
43912	259	45	the	the	DT
43912	259	46	milk	milk	NN
43912	259	47	come	come	VB
43912	259	48	to	to	IN
43912	259	49	a	a	DT
43912	259	50	boil	boil	NN
43912	259	51	,	,	,
43912	259	52	salt	salt	VB
43912	259	53	it	-PRON-	PRP
43912	259	54	and	and	CC
43912	259	55	add	add	VB
43912	259	56	the	the	DT
43912	259	57	farina	farina	NN
43912	259	58	gradually	gradually	RB
43912	259	59	,	,	,
43912	259	60	stirring	stir	VBG
43912	259	61	constantly	constantly	RB
43912	259	62	so	so	IN
43912	259	63	it	-PRON-	PRP
43912	259	64	will	will	MD
43912	259	65	not	not	RB
43912	259	66	become	become	VB
43912	259	67	lumpy	lumpy	JJ
43912	259	68	.	.	.
43912	260	1	Take	take	VB
43912	260	2	from	from	IN
43912	260	3	the	the	DT
43912	260	4	fire	fire	NN
43912	260	5	and	and	CC
43912	260	6	add	add	VB
43912	260	7	a	a	DT
43912	260	8	tablespoon	tablespoon	NN
43912	260	9	of	of	IN
43912	260	10	butter	butter	NN
43912	260	11	and	and	CC
43912	260	12	several	several	JJ
43912	260	13	tablespoons	tablespoon	NNS
43912	260	14	of	of	IN
43912	260	15	grated	grate	VBN
43912	260	16	cheese	cheese	NN
43912	260	17	,	,	,
43912	260	18	also	also	RB
43912	260	19	the	the	DT
43912	260	20	egg	egg	NN
43912	260	21	slightly	slightly	RB
43912	260	22	beaten	beat	VBN
43912	260	23	.	.	.
43912	261	1	Mix	mix	VB
43912	261	2	well	well	RB
43912	261	3	and	and	CC
43912	261	4	spread	spread	VB
43912	261	5	out	out	RP
43912	261	6	on	on	IN
43912	261	7	a	a	DT
43912	261	8	moulding	moulding	NN
43912	261	9	board	board	NN
43912	261	10	in	in	IN
43912	261	11	a	a	DT
43912	261	12	sheet	sheet	NN
43912	261	13	about	about	RB
43912	261	14	3/4	3/4	CD
43912	261	15	inch	inch	NN
43912	261	16	thick	thick	JJ
43912	261	17	.	.	.
43912	262	1	When	when	WRB
43912	262	2	it	-PRON-	PRP
43912	262	3	is	be	VBZ
43912	262	4	cold	cold	JJ
43912	262	5	cut	cut	VBN
43912	262	6	it	-PRON-	PRP
43912	262	7	in	in	IN
43912	262	8	squares	square	NNS
43912	262	9	or	or	CC
43912	262	10	diamonds	diamond	NNS
43912	262	11	.	.	.
43912	263	1	Put	put	VB
43912	263	2	a	a	DT
43912	263	3	layer	layer	NN
43912	263	4	of	of	IN
43912	263	5	these	these	DT
43912	263	6	on	on	IN
43912	263	7	a	a	DT
43912	263	8	shallow	shallow	JJ
43912	263	9	baking	baking	NN
43912	263	10	dish	dish	NN
43912	263	11	or	or	CC
43912	263	12	platter	platter	NN
43912	263	13	that	that	WDT
43912	263	14	has	have	VBZ
43912	263	15	been	be	VBN
43912	263	16	buttered	butter	VBN
43912	263	17	.	.	.
43912	264	1	Sprinkle	sprinkle	VB
43912	264	2	with	with	IN
43912	264	3	cheese	cheese	NN
43912	264	4	and	and	CC
43912	264	5	dot	dot	NN
43912	264	6	with	with	IN
43912	264	7	butter	butter	NN
43912	264	8	.	.	.
43912	265	1	Make	make	VB
43912	265	2	another	another	DT
43912	265	3	layer	layer	NN
43912	265	4	and	and	CC
43912	265	5	so	so	RB
43912	265	6	on	on	RB
43912	265	7	until	until	IN
43912	265	8	the	the	DT
43912	265	9	dish	dish	NN
43912	265	10	is	be	VBZ
43912	265	11	filled	fill	VBN
43912	265	12	.	.	.
43912	266	1	Bake	bake	VB
43912	266	2	in	in	IN
43912	266	3	the	the	DT
43912	266	4	oven	oven	NN
43912	266	5	until	until	IN
43912	266	6	the	the	DT
43912	266	7	crust	crust	NN
43912	266	8	is	be	VBZ
43912	266	9	well	well	RB
43912	266	10	browned	brown	VBN
43912	266	11	.	.	.
43912	267	1	SPAGHETTI	SPAGHETTI	NNS
43912	267	2	WITH	with	IN
43912	267	3	ANCHOVIES	ANCHOVIES	NNP
43912	267	4	3/4	3/4	CD
43912	267	5	lb	lb	IN
43912	267	6	.	.	.
43912	268	1	spaghetti	spaghetti	NNP
43912	268	2	5	5	CD
43912	268	3	medium	medium	JJ
43912	268	4	sized	sized	JJ
43912	268	5	anchovies[5	anchovies[5	NNS
43912	268	6	]	]	-RRB-
43912	268	7	Olive	Olive	NNP
43912	268	8	oil	oil	NN
43912	268	9	Canned	can	VBN
43912	268	10	tomatoes	tomato	NNS
43912	268	11	Put	put	VBP
43912	268	12	the	the	DT
43912	268	13	anchovies	anchovy	NNS
43912	268	14	into	into	IN
43912	268	15	a	a	DT
43912	268	16	colander	colander	NN
43912	268	17	and	and	CC
43912	268	18	dip	dip	NN
43912	268	19	quickly	quickly	RB
43912	268	20	into	into	IN
43912	268	21	boiling	boil	VBG
43912	268	22	water	water	NN
43912	268	23	to	to	TO
43912	268	24	loosen	loosen	VB
43912	268	25	the	the	DT
43912	268	26	skins	skin	NNS
43912	268	27	,	,	,
43912	268	28	and	and	CC
43912	268	29	remove	remove	VB
43912	268	30	the	the	DT
43912	268	31	salt	salt	NN
43912	268	32	.	.	.
43912	269	1	Skin	skin	NN
43912	269	2	and	and	CC
43912	269	3	bone	bone	VB
43912	269	4	them	-PRON-	PRP
43912	269	5	.	.	.
43912	270	1	Chop	chop	VB
43912	270	2	them	-PRON-	PRP
43912	270	3	and	and	CC
43912	270	4	put	put	VBD
43912	270	5	over	over	RP
43912	270	6	the	the	DT
43912	270	7	fire	fire	NN
43912	270	8	in	in	IN
43912	270	9	a	a	DT
43912	270	10	sauce	sauce	NN
43912	270	11	-	-	HYPH
43912	270	12	pan	pan	NN
43912	270	13	with	with	IN
43912	270	14	a	a	DT
43912	270	15	generous	generous	JJ
43912	270	16	quantity	quantity	NN
43912	270	17	of	of	IN
43912	270	18	oil	oil	NN
43912	270	19	and	and	CC
43912	270	20	some	some	DT
43912	270	21	pepper	pepper	NN
43912	270	22	.	.	.
43912	271	1	Do	do	VB
43912	271	2	not	not	RB
43912	271	3	let	let	VB
43912	271	4	them	-PRON-	PRP
43912	271	5	boil	boil	VB
43912	271	6	,	,	,
43912	271	7	but	but	CC
43912	271	8	when	when	WRB
43912	271	9	they	-PRON-	PRP
43912	271	10	are	be	VBP
43912	271	11	hot	hot	JJ
43912	271	12	add	add	NN
43912	271	13	two	two	CD
43912	271	14	tablespoons	tablespoon	NNS
43912	271	15	of	of	IN
43912	271	16	butter	butter	NN
43912	271	17	and	and	CC
43912	271	18	three	three	CD
43912	271	19	or	or	CC
43912	271	20	four	four	CD
43912	271	21	tablespoons	tablespoon	NNS
43912	271	22	of	of	IN
43912	271	23	concentrated	concentrated	JJ
43912	271	24	tomato	tomato	NNP
43912	271	25	juice	juice	NN
43912	271	26	made	make	VBN
43912	271	27	by	by	IN
43912	271	28	cooking	cook	VBG
43912	271	29	down	down	RP
43912	271	30	canned	canned	JJ
43912	271	31	tomatoes	tomato	NNS
43912	271	32	and	and	CC
43912	271	33	rubbing	rub	VBG
43912	271	34	through	through	IN
43912	271	35	a	a	DT
43912	271	36	sieve	sieve	NN
43912	271	37	.	.	.
43912	272	1	Boil	Boil	NNP
43912	272	2	the	the	DT
43912	272	3	spaghetti	spaghetti	NNS
43912	272	4	in	in	IN
43912	272	5	water	water	NN
43912	272	6	that	that	WDT
43912	272	7	is	be	VBZ
43912	272	8	only	only	RB
43912	272	9	slightly	slightly	RB
43912	272	10	salted	salt	VBN
43912	272	11	and	and	CC
43912	272	12	take	take	VB
43912	272	13	care	care	NN
43912	272	14	not	not	RB
43912	272	15	to	to	TO
43912	272	16	let	let	VB
43912	272	17	it	-PRON-	PRP
43912	272	18	become	become	VB
43912	272	19	too	too	RB
43912	272	20	soft	soft	JJ
43912	272	21	.	.	.
43912	273	1	Drain	drain	VB
43912	273	2	thoroughly	thoroughly	RB
43912	273	3	and	and	CC
43912	273	4	put	put	VBD
43912	273	5	it	-PRON-	PRP
43912	273	6	into	into	IN
43912	273	7	the	the	DT
43912	273	8	hot	hot	JJ
43912	273	9	dish	dish	NN
43912	273	10	in	in	IN
43912	273	11	which	which	WDT
43912	273	12	it	-PRON-	PRP
43912	273	13	is	be	VBZ
43912	273	14	to	to	TO
43912	273	15	be	be	VB
43912	273	16	served	serve	VBN
43912	273	17	.	.	.
43912	274	1	Pour	pour	VB
43912	274	2	the	the	DT
43912	274	3	sauce	sauce	NN
43912	274	4	over	over	IN
43912	274	5	the	the	DT
43912	274	6	spaghetti	spaghetti	NNS
43912	274	7	,	,	,
43912	274	8	and	and	CC
43912	274	9	if	if	IN
43912	274	10	you	-PRON-	PRP
43912	274	11	have	have	VBP
43912	274	12	left	leave	VBN
43912	274	13	the	the	DT
43912	274	14	latter	latter	JJ
43912	274	15	unbroken	unbroken	VBN
43912	274	16	in	in	IN
43912	274	17	the	the	DT
43912	274	18	Italian	italian	JJ
43912	274	19	style	style	NN
43912	274	20	mix	mix	NN
43912	274	21	by	by	IN
43912	274	22	lifting	lift	VBG
43912	274	23	the	the	DT
43912	274	24	spaghetti	spaghetti	NNS
43912	274	25	with	with	IN
43912	274	26	two	two	CD
43912	274	27	silver	silver	NN
43912	274	28	forks	fork	NNS
43912	274	29	until	until	IN
43912	274	30	sauce	sauce	NN
43912	274	31	has	have	VBZ
43912	274	32	gone	go	VBN
43912	274	33	all	all	RB
43912	274	34	through	through	IN
43912	274	35	it	-PRON-	PRP
43912	274	36	.	.	.
43912	275	1	Serve	serve	VB
43912	275	2	with	with	IN
43912	275	3	grated	grate	VBN
43912	275	4	cheese	cheese	NN
43912	275	5	.	.	.
43912	276	1	[	[	-LRB-
43912	276	2	5	5	LS
43912	276	3	]	]	-RRB-
43912	276	4	See	See	NNP
43912	276	5	Suggestions	Suggestions	NNPS
43912	276	6	,	,	,
43912	276	7	page	page	NN
43912	276	8	5	5	CD
43912	276	9	.	.	.
43912	277	1	SPAGHETTI	SPAGHETTI	NNP
43912	277	2	ALLA	ALLA	NNP
43912	277	3	NAPOLITANA	NAPOLITANA	NNP
43912	277	4	1/2	1/2	CD
43912	277	5	lb	lb	XX
43912	277	6	.	.	.
43912	278	1	round	round	NNP
43912	278	2	steak	steak	NNP
43912	278	3	1/4	1/4	CD
43912	278	4	lb	lb	IN
43912	278	5	.	.	.
43912	279	1	salt	salt	NN
43912	279	2	pork	pork	NN
43912	279	3	or	or	CC
43912	279	4	bacon	bacon	NN
43912	279	5	1	1	CD
43912	279	6	small	small	JJ
43912	279	7	onion	onion	NN
43912	279	8	A	a	DT
43912	279	9	clove	clove	NN
43912	279	10	of	of	IN
43912	279	11	garlic	garlic	JJ
43912	279	12	1	1	CD
43912	279	13	tablespoon	tablespoon	NN
43912	279	14	butter	butter	NN
43912	279	15	or	or	CC
43912	279	16	substitute	substitute	NN
43912	279	17	A	a	DT
43912	279	18	few	few	JJ
43912	279	19	dried	dry	VBN
43912	279	20	mushrooms	mushroom	NNS
43912	279	21	,	,	,
43912	279	22	if	if	IN
43912	279	23	desired	desire	VBD
43912	279	24	Several	several	JJ
43912	279	25	sprigs	sprig	NNS
43912	279	26	parsley	parsley	NN
43912	279	27	Fresh	fresh	JJ
43912	279	28	or	or	CC
43912	279	29	canned	canned	JJ
43912	279	30	tomatoes	tomato	NNS
43912	279	31	Grind	grind	VB
43912	279	32	the	the	DT
43912	279	33	salt	salt	NN
43912	279	34	pork	pork	NN
43912	279	35	and	and	CC
43912	279	36	try	try	VB
43912	279	37	it	-PRON-	PRP
43912	279	38	out	out	RP
43912	279	39	in	in	IN
43912	279	40	a	a	DT
43912	279	41	saucepan	saucepan	NN
43912	279	42	.	.	.
43912	280	1	While	while	IN
43912	280	2	it	-PRON-	PRP
43912	280	3	is	be	VBZ
43912	280	4	frying	fry	VBG
43912	280	5	put	put	VBD
43912	280	6	the	the	DT
43912	280	7	onion	onion	NN
43912	280	8	through	through	IN
43912	280	9	the	the	DT
43912	280	10	grinder	grinder	NN
43912	280	11	.	.	.
43912	281	1	As	as	RB
43912	281	2	soon	soon	RB
43912	281	3	as	as	IN
43912	281	4	the	the	DT
43912	281	5	pork	pork	NN
43912	281	6	begins	begin	VBZ
43912	281	7	to	to	TO
43912	281	8	brown	brown	VB
43912	281	9	add	add	VB
43912	281	10	the	the	DT
43912	281	11	onion	onion	NN
43912	281	12	,	,	,
43912	281	13	the	the	DT
43912	281	14	parsley	parsley	NN
43912	281	15	chopped	chop	VBN
43912	281	16	,	,	,
43912	281	17	the	the	DT
43912	281	18	garlic	garlic	NN
43912	281	19	shredded	shred	VBD
43912	281	20	fine	fine	JJ
43912	281	21	,	,	,
43912	281	22	and	and	CC
43912	281	23	the	the	DT
43912	281	24	mushrooms	mushroom	NNS
43912	281	25	which	which	WDT
43912	281	26	have	have	VBP
43912	281	27	been	be	VBN
43912	281	28	softened	soften	VBN
43912	281	29	by	by	IN
43912	281	30	soaking	soak	VBG
43912	281	31	in	in	IN
43912	281	32	warm	warm	JJ
43912	281	33	water	water	NN
43912	281	34	.	.	.
43912	282	1	When	when	WRB
43912	282	2	the	the	DT
43912	282	3	vegetables	vegetable	NNS
43912	282	4	are	be	VBP
43912	282	5	very	very	RB
43912	282	6	brown	brown	JJ
43912	282	7	(	(	-LRB-
43912	282	8	great	great	JJ
43912	282	9	care	care	NN
43912	282	10	must	must	MD
43912	282	11	be	be	VB
43912	282	12	taken	take	VBN
43912	282	13	not	not	RB
43912	282	14	to	to	TO
43912	282	15	burn	burn	VB
43912	282	16	the	the	DT
43912	282	17	onion	onion	NN
43912	282	18	,	,	,
43912	282	19	which	which	WDT
43912	282	20	scorches	scorch	VBZ
43912	282	21	very	very	RB
43912	282	22	easily	easily	RB
43912	282	23	)	)	-RRB-
43912	282	24	add	add	VB
43912	282	25	the	the	DT
43912	282	26	meat	meat	NN
43912	282	27	ground	ground	NN
43912	282	28	coarsely	coarsely	RB
43912	282	29	or	or	CC
43912	282	30	cut	cut	VBN
43912	282	31	up	up	RP
43912	282	32	in	in	IN
43912	282	33	little	little	JJ
43912	282	34	cubes	cube	NNS
43912	282	35	.	.	.
43912	283	1	When	when	WRB
43912	283	2	the	the	DT
43912	283	3	meat	meat	NN
43912	283	4	is	be	VBZ
43912	283	5	a	a	DT
43912	283	6	good	good	JJ
43912	283	7	brown	brown	JJ
43912	283	8	color	color	NN
43912	283	9	,	,	,
43912	283	10	add	add	VB
43912	283	11	about	about	RB
43912	283	12	one	one	CD
43912	283	13	pint	pint	NN
43912	283	14	of	of	IN
43912	283	15	tomatoes	tomato	NNS
43912	283	16	and	and	CC
43912	283	17	simmer	simmer	NN
43912	283	18	slowly	slowly	RB
43912	283	19	until	until	IN
43912	283	20	all	all	DT
43912	283	21	has	have	VBZ
43912	283	22	cooked	cook	VBN
43912	283	23	down	down	RP
43912	283	24	to	to	IN
43912	283	25	a	a	DT
43912	283	26	thick	thick	JJ
43912	283	27	creamy	creamy	JJ
43912	283	28	sauce	sauce	NN
43912	283	29	.	.	.
43912	284	1	It	-PRON-	PRP
43912	284	2	will	will	MD
43912	284	3	probably	probably	RB
43912	284	4	take	take	VB
43912	284	5	3/4	3/4	CD
43912	284	6	hour	hour	NN
43912	284	7	.	.	.
43912	285	1	The	the	DT
43912	285	2	sauce	sauce	NN
43912	285	3	may	may	MD
43912	285	4	be	be	VB
43912	285	5	bound	bind	VBN
43912	285	6	together	together	RB
43912	285	7	with	with	IN
43912	285	8	a	a	DT
43912	285	9	little	little	JJ
43912	285	10	flour	flour	NN
43912	285	11	if	if	IN
43912	285	12	it	-PRON-	PRP
43912	285	13	shows	show	VBZ
43912	285	14	a	a	DT
43912	285	15	tendency	tendency	NN
43912	285	16	to	to	TO
43912	285	17	separate	separate	VB
43912	285	18	.	.	.
43912	286	1	This	this	DT
43912	286	2	sauce	sauce	NN
43912	286	3	is	be	VBZ
43912	286	4	used	use	VBN
43912	286	5	to	to	TO
43912	286	6	dress	dress	VB
43912	286	7	all	all	DT
43912	286	8	kinds	kind	NNS
43912	286	9	of	of	IN
43912	286	10	macaroni	macaroni	NNP
43912	286	11	and	and	CC
43912	286	12	spaghetti	spaghetti	NNS
43912	286	13	,	,	,
43912	286	14	also	also	RB
43912	286	15	for	for	IN
43912	286	16	boiled	boil	VBN
43912	286	17	rice	rice	NN
43912	286	18	.	.	.
43912	287	1	Spaghetti	Spaghetti	NNS
43912	287	2	should	should	MD
43912	287	3	be	be	VB
43912	287	4	left	leave	VBN
43912	287	5	unbroken	unbroken	JJ
43912	287	6	when	when	WRB
43912	287	7	it	-PRON-	PRP
43912	287	8	is	be	VBZ
43912	287	9	cooked	cook	VBN
43912	287	10	.	.	.
43912	288	1	If	if	IN
43912	288	2	it	-PRON-	PRP
43912	288	3	is	be	VBZ
43912	288	4	too	too	RB
43912	288	5	long	long	JJ
43912	288	6	to	to	TO
43912	288	7	fit	fit	VB
43912	288	8	in	in	IN
43912	288	9	the	the	DT
43912	288	10	kettle	kettle	NN
43912	288	11	immerse	immerse	VB
43912	288	12	one	one	CD
43912	288	13	end	end	NN
43912	288	14	in	in	IN
43912	288	15	the	the	DT
43912	288	16	boiling	boil	VBG
43912	288	17	salted	salt	VBN
43912	288	18	water	water	NN
43912	288	19	and	and	CC
43912	288	20	in	in	IN
43912	288	21	a	a	DT
43912	288	22	very	very	RB
43912	288	23	few	few	JJ
43912	288	24	minutes	minute	NNS
43912	288	25	the	the	DT
43912	288	26	ends	end	NNS
43912	288	27	of	of	IN
43912	288	28	the	the	DT
43912	288	29	spaghetti	spaghetti	NNS
43912	288	30	under	under	IN
43912	288	31	the	the	DT
43912	288	32	water	water	NN
43912	288	33	will	will	MD
43912	288	34	become	become	VB
43912	288	35	softened	softened	JJ
43912	288	36	so	so	IN
43912	288	37	that	that	IN
43912	288	38	the	the	DT
43912	288	39	rest	rest	NN
43912	288	40	can	can	MD
43912	288	41	be	be	VB
43912	288	42	pushed	push	VBN
43912	288	43	down	down	RP
43912	288	44	into	into	IN
43912	288	45	the	the	DT
43912	288	46	kettle	kettle	NN
43912	288	47	.	.	.
43912	289	1	Be	be	VB
43912	289	2	careful	careful	JJ
43912	289	3	not	not	RB
43912	289	4	to	to	TO
43912	289	5	overcook	overcook	VB
43912	289	6	it	-PRON-	PRP
43912	289	7	and	and	CC
43912	289	8	it	-PRON-	PRP
43912	289	9	will	will	MD
43912	289	10	not	not	RB
43912	289	11	be	be	VB
43912	289	12	pasty	pasty	JJ
43912	289	13	,	,	,
43912	289	14	but	but	CC
43912	289	15	firm	firm	NN
43912	289	16	and	and	CC
43912	289	17	tender	tender	NN
43912	289	18	.	.	.
43912	290	1	Drain	drain	VB
43912	290	2	it	-PRON-	PRP
43912	290	3	carefully	carefully	RB
43912	290	4	and	and	CC
43912	290	5	put	put	VBN
43912	290	6	in	in	RP
43912	290	7	a	a	DT
43912	290	8	hot	hot	JJ
43912	290	9	soup	soup	NN
43912	290	10	tureen	tureen	NN
43912	290	11	.	.	.
43912	291	1	Sprinkle	sprinkle	VB
43912	291	2	a	a	DT
43912	291	3	handful	handful	NN
43912	291	4	of	of	IN
43912	291	5	grated	grate	VBN
43912	291	6	cheese	cheese	NN
43912	291	7	over	over	IN
43912	291	8	it	-PRON-	PRP
43912	291	9	and	and	CC
43912	291	10	pour	pour	VB
43912	291	11	on	on	IN
43912	291	12	the	the	DT
43912	291	13	sauce	sauce	NN
43912	291	14	.	.	.
43912	292	1	Lift	lift	VB
43912	292	2	with	with	IN
43912	292	3	two	two	CD
43912	292	4	forks	fork	NNS
43912	292	5	until	until	IN
43912	292	6	thoroughly	thoroughly	RB
43912	292	7	mixed	mix	VBN
43912	292	8	.	.	.
43912	293	1	NOODLES	NOODLES	NNP
43912	293	2	OR	or	CC
43912	293	3	HOME	home	NN
43912	293	4	MADE	make	VBD
43912	293	5	PASTE	PASTE	NNP
43912	293	6	_	_	NNP
43912	293	7	Tagliatelli	Tagliatelli	NNP
43912	293	8	o	o	NNP
43912	293	9	Pasta	Pasta	NNP
43912	293	10	Fatta	Fatta	NNP
43912	293	11	in	in	IN
43912	293	12	Casa	Casa	NNP
43912	293	13	_	_	NNP
43912	293	14	The	the	DT
43912	293	15	best	good	JJS
43912	293	16	and	and	CC
43912	293	17	most	most	RBS
43912	293	18	tender	tender	JJ
43912	293	19	paste	paste	NN
43912	293	20	is	be	VBZ
43912	293	21	made	make	VBN
43912	293	22	simply	simply	RB
43912	293	23	of	of	IN
43912	293	24	eggs	egg	NNS
43912	293	25	and	and	CC
43912	293	26	flour	flour	NN
43912	293	27	and	and	CC
43912	293	28	salt	salt	NN
43912	293	29	.	.	.
43912	294	1	Water	water	NN
43912	294	2	may	may	MD
43912	294	3	be	be	VB
43912	294	4	substituted	substitute	VBN
43912	294	5	for	for	IN
43912	294	6	part	part	NN
43912	294	7	of	of	IN
43912	294	8	the	the	DT
43912	294	9	eggs	egg	NNS
43912	294	10	,	,	,
43912	294	11	for	for	IN
43912	294	12	economy	economy	NN
43912	294	13	,	,	,
43912	294	14	or	or	CC
43912	294	15	when	when	WRB
43912	294	16	a	a	DT
43912	294	17	less	less	RBR
43912	294	18	rich	rich	JJ
43912	294	19	paste	paste	NN
43912	294	20	is	be	VBZ
43912	294	21	needed	need	VBN
43912	294	22	.	.	.
43912	295	1	Allow	allow	VB
43912	295	2	about	about	IN
43912	295	3	a	a	DT
43912	295	4	cup	cup	NN
43912	295	5	of	of	IN
43912	295	6	flour	flour	NN
43912	295	7	to	to	IN
43912	295	8	an	an	DT
43912	295	9	egg	egg	NN
43912	295	10	.	.	.
43912	296	1	Put	put	VB
43912	296	2	the	the	DT
43912	296	3	flour	flour	NN
43912	296	4	on	on	IN
43912	296	5	a	a	DT
43912	296	6	bread	bread	NN
43912	296	7	board	board	NN
43912	296	8	,	,	,
43912	296	9	make	make	VBP
43912	296	10	a	a	DT
43912	296	11	hole	hole	NN
43912	296	12	in	in	IN
43912	296	13	the	the	DT
43912	296	14	middle	middle	NN
43912	296	15	and	and	CC
43912	296	16	break	break	VB
43912	296	17	in	in	IN
43912	296	18	the	the	DT
43912	296	19	egg	egg	NN
43912	296	20	.	.	.
43912	297	1	Use	use	VB
43912	297	2	any	any	DT
43912	297	3	extra	extra	JJ
43912	297	4	whites	white	NNS
43912	297	5	that	that	WDT
43912	297	6	are	be	VBP
43912	297	7	on	on	IN
43912	297	8	hand	hand	NN
43912	297	9	.	.	.
43912	298	1	Work	work	VB
43912	298	2	it	-PRON-	PRP
43912	298	3	with	with	IN
43912	298	4	a	a	DT
43912	298	5	fork	fork	NN
43912	298	6	until	until	IN
43912	298	7	it	-PRON-	PRP
43912	298	8	is	be	VBZ
43912	298	9	firm	firm	JJ
43912	298	10	enough	enough	RB
43912	298	11	to	to	TO
43912	298	12	work	work	VB
43912	298	13	with	with	IN
43912	298	14	the	the	DT
43912	298	15	hands	hand	NNS
43912	298	16	.	.	.
43912	299	1	Knead	knead	VB
43912	299	2	it	-PRON-	PRP
43912	299	3	thoroughly	thoroughly	RB
43912	299	4	,	,	,
43912	299	5	adding	add	VBG
43912	299	6	more	more	JJR
43912	299	7	flour	flour	NN
43912	299	8	if	if	IN
43912	299	9	necessary	necessary	JJ
43912	299	10	,	,	,
43912	299	11	until	until	IN
43912	299	12	you	-PRON-	PRP
43912	299	13	have	have	VBP
43912	299	14	a	a	DT
43912	299	15	paste	paste	NN
43912	299	16	you	-PRON-	PRP
43912	299	17	can	can	MD
43912	299	18	roll	roll	VB
43912	299	19	out	out	RP
43912	299	20	.	.	.
43912	300	1	Roll	roll	VB
43912	300	2	it	-PRON-	PRP
43912	300	3	as	as	RB
43912	300	4	thin	thin	JJ
43912	300	5	as	as	IN
43912	300	6	a	a	DT
43912	300	7	ten	ten	CD
43912	300	8	cent	cent	NN
43912	300	9	piece	piece	NN
43912	300	10	.	.	.
43912	301	1	If	if	IN
43912	301	2	the	the	DT
43912	301	3	sheet	sheet	NN
43912	301	4	of	of	IN
43912	301	5	paste	paste	NN
43912	301	6	is	be	VBZ
43912	301	7	too	too	RB
43912	301	8	large	large	JJ
43912	301	9	to	to	TO
43912	301	10	handle	handle	VB
43912	301	11	with	with	IN
43912	301	12	an	an	DT
43912	301	13	ordinary	ordinary	JJ
43912	301	14	rolling	rolling	JJ
43912	301	15	pin	pin	NN
43912	301	16	,	,	,
43912	301	17	a	a	DT
43912	301	18	broom	broom	NN
43912	301	19	handle	handle	NN
43912	301	20	which	which	WDT
43912	301	21	has	have	VBZ
43912	301	22	been	be	VBN
43912	301	23	sawed	saw	VBN
43912	301	24	off	off	RP
43912	301	25	,	,	,
43912	301	26	scrubbed	scrub	VBD
43912	301	27	and	and	CC
43912	301	28	sandpapered	sandpaper	VBD
43912	301	29	,	,	,
43912	301	30	will	will	MD
43912	301	31	serve	serve	VB
43912	301	32	in	in	IN
43912	301	33	lieu	lieu	NN
43912	301	34	of	of	IN
43912	301	35	the	the	DT
43912	301	36	long	long	JJ
43912	301	37	Italian	italian	JJ
43912	301	38	rolling	rolling	NN
43912	301	39	pin	pin	NN
43912	301	40	.	.	.
43912	302	1	This	this	DT
43912	302	2	paste	paste	NN
43912	302	3	may	may	MD
43912	302	4	be	be	VB
43912	302	5	cut	cut	VBN
43912	302	6	in	in	IN
43912	302	7	ribbons	ribbon	NNS
43912	302	8	to	to	TO
43912	302	9	be	be	VB
43912	302	10	cooked	cook	VBN
43912	302	11	in	in	IN
43912	302	12	soup	soup	NN
43912	302	13	as	as	IN
43912	302	14	_	_	NNP
43912	302	15	Tagliatelli	Tagliatelli	NNP
43912	302	16	_	_	NNP
43912	302	17	,	,	,
43912	302	18	or	or	CC
43912	302	19	cut	cut	VBN
43912	302	20	in	in	IN
43912	302	21	squares	square	NNS
43912	302	22	or	or	CC
43912	302	23	circles	circle	NNS
43912	302	24	and	and	CC
43912	302	25	filled	fill	VBN
43912	302	26	with	with	IN
43912	302	27	various	various	JJ
43912	302	28	mixtures	mixture	NNS
43912	302	29	to	to	TO
43912	302	30	make	make	VB
43912	302	31	_	_	NNP
43912	302	32	Cappelletti	Cappelletti	NNP
43912	302	33	_	_	NNP
43912	302	34	,	,	,
43912	302	35	_	_	NNP
43912	302	36	Ravioli	Ravioli	NNP
43912	302	37	_	_	NNP
43912	302	38	,	,	,
43912	302	39	etc	etc	FW
43912	302	40	.	.	.
43912	303	1	Any	any	DT
43912	303	2	bits	bit	NNS
43912	303	3	that	that	WDT
43912	303	4	are	be	VBP
43912	303	5	left	leave	VBN
43912	303	6	or	or	CC
43912	303	7	become	become	VBN
43912	303	8	too	too	RB
43912	303	9	dry	dry	JJ
43912	303	10	to	to	IN
43912	303	11	work	work	NN
43912	303	12	may	may	MD
43912	303	13	be	be	VB
43912	303	14	made	make	VBN
43912	303	15	into	into	IN
43912	303	16	a	a	DT
43912	303	17	ball	ball	NN
43912	303	18	and	and	CC
43912	303	19	kept	keep	VBD
43912	303	20	for	for	IN
43912	303	21	some	some	DT
43912	303	22	time	time	NN
43912	303	23	to	to	TO
43912	303	24	be	be	VB
43912	303	25	grated	grate	VBN
43912	303	26	into	into	IN
43912	303	27	soup	soup	NN
43912	303	28	,	,	,
43912	303	29	in	in	IN
43912	303	30	which	which	WDT
43912	303	31	it	-PRON-	PRP
43912	303	32	makes	make	VBZ
43912	303	33	an	an	DT
43912	303	34	excellent	excellent	JJ
43912	303	35	thickening	thickening	NN
43912	303	36	.	.	.
43912	304	1	RAVIOLI	ravioli	NN
43912	304	2	1/4	1/4	CD
43912	304	3	lb	lb	XX
43912	304	4	.	.	.
43912	305	1	curds	curd	NNS
43912	305	2	or	or	CC
43912	305	3	soft	soft	JJ
43912	305	4	cottage	cottage	NN
43912	305	5	cheese	cheese	NN
43912	305	6	1/2	1/2	CD
43912	305	7	cup	cup	NN
43912	305	8	cooked	cook	VBN
43912	305	9	spinach	spinach	NN
43912	305	10	or	or	CC
43912	305	11	beet	beet	NN
43912	305	12	greens	green	NNS
43912	305	13	1	1	CD
43912	305	14	egg	egg	NN
43912	305	15	Nutmeg	Nutmeg	NNP
43912	305	16	Salt	Salt	NNP
43912	305	17	Grated	Grated	NNP
43912	305	18	cheese	cheese	NN
43912	305	19	Drain	drain	NN
43912	305	20	and	and	CC
43912	305	21	chop	chop	VB
43912	305	22	the	the	DT
43912	305	23	greens	green	NNS
43912	305	24	.	.	.
43912	306	1	Mix	mix	VB
43912	306	2	well	well	RB
43912	306	3	with	with	IN
43912	306	4	the	the	DT
43912	306	5	curds	curd	NNS
43912	306	6	,	,	,
43912	306	7	egg	egg	NN
43912	306	8	,	,	,
43912	306	9	a	a	DT
43912	306	10	little	little	JJ
43912	306	11	grated	grated	JJ
43912	306	12	cheese	cheese	NN
43912	306	13	,	,	,
43912	306	14	salt	salt	NN
43912	306	15	and	and	CC
43912	306	16	nutmeg	nutmeg	NN
43912	306	17	.	.	.
43912	307	1	Make	make	VB
43912	307	2	a	a	DT
43912	307	3	paste	paste	NN
43912	307	4	such	such	JJ
43912	307	5	as	as	IN
43912	307	6	that	that	DT
43912	307	7	described	describe	VBN
43912	307	8	in	in	IN
43912	307	9	the	the	DT
43912	307	10	recipe	recipe	NN
43912	307	11	for	for	IN
43912	307	12	_	_	NNP
43912	307	13	Pasta	Pasta	NNP
43912	307	14	fatta	fatta	NN
43912	307	15	in	in	IN
43912	307	16	Casa	Casa	NNP
43912	307	17	_	_	NNP
43912	307	18	,	,	,
43912	307	19	page	page	NN
43912	307	20	20	20	CD
43912	307	21	.	.	.
43912	308	1	Roll	roll	VB
43912	308	2	out	out	RP
43912	308	3	this	this	DT
43912	308	4	paste	paste	NN
43912	308	5	very	very	RB
43912	308	6	thin	thin	JJ
43912	308	7	and	and	CC
43912	308	8	mark	mark	VBP
43912	308	9	it	-PRON-	PRP
43912	308	10	off	off	RP
43912	308	11	in	in	IN
43912	308	12	two	two	CD
43912	308	13	or	or	CC
43912	308	14	three	three	CD
43912	308	15	inch	inch	NN
43912	308	16	squares	square	NNS
43912	308	17	.	.	.
43912	309	1	Place	place	VB
43912	309	2	a	a	DT
43912	309	3	spoonful	spoonful	NN
43912	309	4	of	of	IN
43912	309	5	the	the	DT
43912	309	6	mixture	mixture	NN
43912	309	7	on	on	IN
43912	309	8	each	each	DT
43912	309	9	square	square	NN
43912	309	10	.	.	.
43912	310	1	Fold	fold	VB
43912	310	2	together	together	RB
43912	310	3	diagonally	diagonally	RB
43912	310	4	.	.	.
43912	311	1	Moisten	moisten	VB
43912	311	2	the	the	DT
43912	311	3	edges	edge	NNS
43912	311	4	with	with	IN
43912	311	5	the	the	DT
43912	311	6	finger	finger	NN
43912	311	7	dipped	dip	VBN
43912	311	8	in	in	IN
43912	311	9	cold	cold	JJ
43912	311	10	water	water	NN
43912	311	11	,	,	,
43912	311	12	to	to	TO
43912	311	13	make	make	VB
43912	311	14	them	-PRON-	PRP
43912	311	15	stick	stick	VB
43912	311	16	together	together	RB
43912	311	17	,	,	,
43912	311	18	and	and	CC
43912	311	19	press	press	VB
43912	311	20	them	-PRON-	PRP
43912	311	21	down	down	RP
43912	311	22	with	with	IN
43912	311	23	the	the	DT
43912	311	24	fingers	finger	NNS
43912	311	25	or	or	CC
43912	311	26	the	the	DT
43912	311	27	tines	tine	NNS
43912	311	28	of	of	IN
43912	311	29	a	a	DT
43912	311	30	fork	fork	NN
43912	311	31	.	.	.
43912	312	1	Another	another	DT
43912	312	2	method	method	NN
43912	312	3	is	be	VBZ
43912	312	4	to	to	TO
43912	312	5	put	put	VB
43912	312	6	the	the	DT
43912	312	7	spoonfuls	spoonful	NNS
43912	312	8	of	of	IN
43912	312	9	the	the	DT
43912	312	10	mixture	mixture	NN
43912	312	11	in	in	IN
43912	312	12	a	a	DT
43912	312	13	row	row	NN
43912	312	14	two	two	CD
43912	312	15	inches	inch	NNS
43912	312	16	from	from	IN
43912	312	17	the	the	DT
43912	312	18	edge	edge	NN
43912	312	19	of	of	IN
43912	312	20	the	the	DT
43912	312	21	paste	paste	NN
43912	312	22	and	and	CC
43912	312	23	two	two	CD
43912	312	24	inches	inch	NNS
43912	312	25	apart	apart	RB
43912	312	26	.	.	.
43912	313	1	Fold	fold	VB
43912	313	2	over	over	RP
43912	313	3	the	the	DT
43912	313	4	edge	edge	NN
43912	313	5	of	of	IN
43912	313	6	the	the	DT
43912	313	7	paste	paste	NN
43912	313	8	.	.	.
43912	314	1	Cut	cut	VB
43912	314	2	off	off	RP
43912	314	3	the	the	DT
43912	314	4	whole	whole	JJ
43912	314	5	strip	strip	NN
43912	314	6	thus	thus	RB
43912	314	7	formed	form	VBD
43912	314	8	,	,	,
43912	314	9	and	and	CC
43912	314	10	cut	cut	VBN
43912	314	11	into	into	IN
43912	314	12	squares	square	NNS
43912	314	13	with	with	IN
43912	314	14	the	the	DT
43912	314	15	mixture	mixture	NN
43912	314	16	in	in	IN
43912	314	17	the	the	DT
43912	314	18	middle	middle	NN
43912	314	19	of	of	IN
43912	314	20	each	each	DT
43912	314	21	square	square	NN
43912	314	22	.	.	.
43912	315	1	Boil	Boil	NNP
43912	315	2	these	these	DT
43912	315	3	_	_	NNP
43912	315	4	ravioli	ravioli	VBZ
43912	315	5	_	_	NNP
43912	315	6	in	in	IN
43912	315	7	salted	salt	VBN
43912	315	8	water	water	NN
43912	315	9	,	,	,
43912	315	10	being	be	VBG
43912	315	11	careful	careful	JJ
43912	315	12	not	not	RB
43912	315	13	to	to	TO
43912	315	14	break	break	VB
43912	315	15	them	-PRON-	PRP
43912	315	16	open	open	JJ
43912	315	17	.	.	.
43912	316	1	Drain	drain	VB
43912	316	2	and	and	CC
43912	316	3	serve	serve	VB
43912	316	4	with	with	IN
43912	316	5	a	a	DT
43912	316	6	tomato	tomato	NN
43912	316	7	sauce	sauce	NN
43912	316	8	containing	contain	VBG
43912	316	9	mushrooms[6	mushrooms[6	NNP
43912	316	10	]	]	-RRB-
43912	316	11	,	,	,
43912	316	12	either	either	CC
43912	316	13	fresh	fresh	JJ
43912	316	14	ones	one	NNS
43912	316	15	,	,	,
43912	316	16	or	or	CC
43912	316	17	the	the	DT
43912	316	18	dried	dry	VBN
43912	316	19	mushrooms	mushroom	NNS
43912	316	20	soaked	soak	VBD
43912	316	21	and	and	CC
43912	316	22	simmered	simmer	VBD
43912	316	23	until	until	IN
43912	316	24	tender	tender	NN
43912	316	25	.	.	.
43912	317	1	Arrange	arrange	VB
43912	317	2	the	the	DT
43912	317	3	_	_	NNP
43912	317	4	ravioli	ravioli	VBZ
43912	317	5	_	_	NNP
43912	317	6	on	on	IN
43912	317	7	a	a	DT
43912	317	8	platter	platter	NN
43912	317	9	,	,	,
43912	317	10	pour	pour	VB
43912	317	11	the	the	DT
43912	317	12	hot	hot	JJ
43912	317	13	sauce	sauce	NN
43912	317	14	over	over	IN
43912	317	15	them	-PRON-	PRP
43912	317	16	and	and	CC
43912	317	17	finish	finish	VBP
43912	317	18	with	with	IN
43912	317	19	a	a	DT
43912	317	20	sprinkling	sprinkling	NN
43912	317	21	of	of	IN
43912	317	22	grated	grate	VBN
43912	317	23	cheese	cheese	NN
43912	317	24	.	.	.
43912	318	1	[	[	-LRB-
43912	318	2	6	6	CD
43912	318	3	]	]	-RRB-
43912	318	4	See	see	VB
43912	318	5	page	page	NN
43912	318	6	23	23	CD
43912	318	7	.	.	.
43912	319	1	RAVIOLI	ravioli	NN
43912	319	2	WITH	with	IN
43912	319	3	MEAT	MEAT	NNP
43912	319	4	_	_	NNP
43912	319	5	Ravioli	Ravioli	NNP
43912	319	6	alla	alla	NN
43912	319	7	Genovese	Genovese	NNP
43912	319	8	_	_	NNP
43912	319	9	1	1	CD
43912	319	10	cup	cup	NN
43912	319	11	cooked	cooked	JJ
43912	319	12	meat	meat	NN
43912	319	13	,	,	,
43912	319	14	veal	veal	NN
43912	319	15	,	,	,
43912	319	16	chicken	chicken	NN
43912	319	17	,	,	,
43912	319	18	turkey	turkey	NNP
43912	319	19	or	or	CC
43912	319	20	giblets	giblet	NNS
43912	319	21	1	1	CD
43912	319	22	small	small	JJ
43912	319	23	slice	slice	NN
43912	319	24	cooked	cook	VBN
43912	319	25	ham	ham	NNP
43912	319	26	1/2	1/2	CD
43912	319	27	cup	cup	NN
43912	319	28	spinach	spinach	NN
43912	319	29	1	1	CD
43912	319	30	egg	egg	NN
43912	319	31	Grated	Grated	NNP
43912	319	32	cheese	cheese	NN
43912	319	33	,	,	,
43912	319	34	nutmeg	nutmeg	NN
43912	319	35	,	,	,
43912	319	36	salt	salt	NN
43912	319	37	Chop	Chop	NNP
43912	319	38	the	the	DT
43912	319	39	meat	meat	NN
43912	319	40	and	and	CC
43912	319	41	spinach	spinach	VB
43912	319	42	fine	fine	JJ
43912	319	43	and	and	CC
43912	319	44	work	work	VB
43912	319	45	to	to	IN
43912	319	46	a	a	DT
43912	319	47	stiff	stiff	JJ
43912	319	48	mixture	mixture	NN
43912	319	49	with	with	IN
43912	319	50	the	the	DT
43912	319	51	egg	egg	NN
43912	319	52	.	.	.
43912	320	1	Season	season	NN
43912	320	2	with	with	IN
43912	320	3	cheese	cheese	NN
43912	320	4	,	,	,
43912	320	5	nutmeg	nutmeg	NN
43912	320	6	and	and	CC
43912	320	7	salt	salt	NN
43912	320	8	to	to	IN
43912	320	9	taste	taste	NN
43912	320	10	.	.	.
43912	321	1	Enclose	enclose	VB
43912	321	2	in	in	IN
43912	321	3	little	little	JJ
43912	321	4	squares	square	NNS
43912	321	5	of	of	IN
43912	321	6	the	the	DT
43912	321	7	home	home	NN
43912	321	8	made	make	VBN
43912	321	9	paste	paste	NN
43912	321	10	described	describe	VBN
43912	321	11	above	above	RB
43912	321	12	,	,	,
43912	321	13	and	and	CC
43912	321	14	cook	cook	VB
43912	321	15	and	and	CC
43912	321	16	serve	serve	VB
43912	321	17	as	as	IN
43912	321	18	in	in	IN
43912	321	19	the	the	DT
43912	321	20	preceding	precede	VBG
43912	321	21	recipe	recipe	NN
43912	321	22	for	for	IN
43912	321	23	_	_	NNP
43912	321	24	Ravioli	Ravioli	NNP
43912	321	25	_	_	NNP
43912	321	26	.	.	.
43912	322	1	NOODLES	NOODLES	NNP
43912	322	2	WITH	with	IN
43912	322	3	HAM	ham	NN
43912	322	4	_	_	NNP
43912	322	5	Tagliatelle	Tagliatelle	NNP
43912	322	6	col	col	NNP
43912	322	7	Presciutto	Presciutto	NNP
43912	322	8	_	_	NNP
43912	322	9	Noodles	Noodles	NNP
43912	322	10	A	a	DT
43912	322	11	slice	slice	NN
43912	322	12	of	of	IN
43912	322	13	ham	ham	NN
43912	322	14	,	,	,
43912	322	15	fat	fat	NN
43912	322	16	&	&	CC
43912	322	17	lean	lean	JJ
43912	322	18	Oil	oil	NN
43912	322	19	or	or	CC
43912	322	20	butter	butter	NN
43912	322	21	Carrot	Carrot	NNP
43912	322	22	Celery	Celery	NNP
43912	322	23	Tomato	Tomato	NNP
43912	322	24	paste[7	paste[7	NN
43912	322	25	]	]	-RRB-
43912	322	26	Cut	Cut	NNP
43912	322	27	the	the	DT
43912	322	28	ham	ham	NN
43912	322	29	into	into	IN
43912	322	30	little	little	JJ
43912	322	31	pieces	piece	NNS
43912	322	32	.	.	.
43912	323	1	Chop	chop	NN
43912	323	2	carrot	carrot	NN
43912	323	3	and	and	CC
43912	323	4	celery	celery	NN
43912	323	5	to	to	TO
43912	323	6	equal	equal	VB
43912	323	7	the	the	DT
43912	323	8	ham	ham	NN
43912	323	9	in	in	IN
43912	323	10	quantity	quantity	NN
43912	323	11	.	.	.
43912	324	1	Put	put	VB
43912	324	2	them	-PRON-	PRP
43912	324	3	all	all	DT
43912	324	4	on	on	IN
43912	324	5	the	the	DT
43912	324	6	fire	fire	NN
43912	324	7	with	with	IN
43912	324	8	some	some	DT
43912	324	9	butter	butter	NN
43912	324	10	.	.	.
43912	325	1	When	when	WRB
43912	325	2	the	the	DT
43912	325	3	mixture	mixture	NN
43912	325	4	is	be	VBZ
43912	325	5	brown	brown	JJ
43912	325	6	add	add	VBP
43912	325	7	a	a	DT
43912	325	8	few	few	JJ
43912	325	9	tablespoons	tablespoon	NNS
43912	325	10	of	of	IN
43912	325	11	tomato	tomato	NN
43912	325	12	paste	paste	NN
43912	325	13	dissolved	dissolve	VBN
43912	325	14	in	in	IN
43912	325	15	a	a	DT
43912	325	16	cup	cup	NN
43912	325	17	of	of	IN
43912	325	18	hot	hot	JJ
43912	325	19	water	water	NN
43912	325	20	.	.	.
43912	326	1	Cook	cook	VB
43912	326	2	the	the	DT
43912	326	3	noodles	noodle	NNS
43912	326	4	in	in	IN
43912	326	5	water	water	NN
43912	326	6	that	that	WDT
43912	326	7	is	be	VBZ
43912	326	8	only	only	RB
43912	326	9	slightly	slightly	RB
43912	326	10	salted	salt	VBN
43912	326	11	.	.	.
43912	327	1	Drain	drain	VB
43912	327	2	and	and	CC
43912	327	3	dress	dress	VB
43912	327	4	with	with	IN
43912	327	5	the	the	DT
43912	327	6	sauce	sauce	NN
43912	327	7	and	and	CC
43912	327	8	grated	grate	VBN
43912	327	9	cheese	cheese	NN
43912	327	10	.	.	.
43912	328	1	The	the	DT
43912	328	2	quantities	quantity	NNS
43912	328	3	to	to	TO
43912	328	4	use	use	VB
43912	328	5	in	in	IN
43912	328	6	the	the	DT
43912	328	7	sauce	sauce	NN
43912	328	8	must	must	MD
43912	328	9	be	be	VB
43912	328	10	determined	determine	VBN
43912	328	11	by	by	IN
43912	328	12	the	the	DT
43912	328	13	amount	amount	NN
43912	328	14	of	of	IN
43912	328	15	noodles	noodle	NNS
43912	328	16	to	to	TO
43912	328	17	be	be	VB
43912	328	18	cooked	cook	VBN
43912	328	19	.	.	.
43912	329	1	[	[	-LRB-
43912	329	2	7	7	LS
43912	329	3	]	]	-RRB-
43912	329	4	See	See	NNP
43912	329	5	Suggestions	Suggestions	NNPS
43912	329	6	,	,	,
43912	329	7	page	page	NN
43912	329	8	5	5	CD
43912	329	9	.	.	.
43912	330	1	[	[	-LRB-
43912	330	2	Sidenote	sidenote	NN
43912	330	3	:	:	:
43912	330	4	_	_	NNP
43912	330	5	Sauces	Sauces	NNPS
43912	330	6	_	_	NNP
43912	330	7	]	]	-RRB-
43912	330	8	BOLOGNESE	BOLOGNESE	VBZ
43912	330	9	SAUCE	SAUCE	VBN
43912	330	10	FOR	for	IN
43912	330	11	MACARONI	MACARONI	NNP
43912	330	12	_	_	NNP
43912	330	13	Maccheroni	Maccheroni	NNP
43912	330	14	alla	alla	NN
43912	330	15	Bolognese	Bolognese	NNP
43912	330	16	_	_	NNP
43912	330	17	1/4	1/4	CD
43912	330	18	lb	lb	IN
43912	330	19	.	.	.
43912	331	1	raw	raw	JJ
43912	331	2	round	round	NNP
43912	331	3	steak	steak	NNP
43912	331	4	A	a	DT
43912	331	5	slice	slice	NN
43912	331	6	of	of	IN
43912	331	7	salt	salt	NN
43912	331	8	pork	pork	NN
43912	331	9	or	or	CC
43912	331	10	bacon	bacon	NN
43912	331	11	(	(	-LRB-
43912	331	12	2	2	CD
43912	331	13	oz	oz	NNP
43912	331	14	.	.	.
43912	331	15	)	)	-RRB-
43912	332	1	1	1	CD
43912	332	2	tablespoon	tablespoon	NN
43912	332	3	butter	butter	NN
43912	332	4	or	or	CC
43912	332	5	substitute	substitute	NN
43912	332	6	1	1	CD
43912	332	7	pint	pint	NN
43912	332	8	hot	hot	JJ
43912	332	9	water	water	NN
43912	332	10	or	or	CC
43912	332	11	broth	broth	NN
43912	332	12	1	1	CD
43912	332	13	small	small	JJ
43912	332	14	carrot	carrot	NN
43912	332	15	1/4	1/4	CD
43912	332	16	onion	onion	NN
43912	332	17	1	1	CD
43912	332	18	large	large	JJ
43912	332	19	piece	piece	NN
43912	332	20	celery	celery	NN
43912	332	21	1/2	1/2	CD
43912	332	22	tablespoon	tablespoon	NN
43912	332	23	flour	flour	NN
43912	332	24	Pepper	Pepper	NNP
43912	332	25	,	,	,
43912	332	26	nutmeg	nutmeg	NN
43912	332	27	if	if	IN
43912	332	28	desired	desire	VBD
43912	332	29	Chop	Chop	NNP
43912	332	30	the	the	DT
43912	332	31	meat	meat	NN
43912	332	32	and	and	CC
43912	332	33	vegetables	vegetable	VBZ
43912	332	34	fine	fine	JJ
43912	332	35	and	and	CC
43912	332	36	put	put	VBD
43912	332	37	them	-PRON-	PRP
43912	332	38	over	over	IN
43912	332	39	the	the	DT
43912	332	40	fire	fire	NN
43912	332	41	with	with	IN
43912	332	42	the	the	DT
43912	332	43	butter	butter	NN
43912	332	44	.	.	.
43912	333	1	When	when	WRB
43912	333	2	the	the	DT
43912	333	3	meat	meat	NN
43912	333	4	has	have	VBZ
43912	333	5	browned	brown	VBN
43912	333	6	add	add	VB
43912	333	7	the	the	DT
43912	333	8	flour	flour	NN
43912	333	9	and	and	CC
43912	333	10	wet	wet	VB
43912	333	11	the	the	DT
43912	333	12	mixture	mixture	NN
43912	333	13	with	with	IN
43912	333	14	hot	hot	JJ
43912	333	15	water	water	NN
43912	333	16	or	or	CC
43912	333	17	broth	broth	NN
43912	333	18	,	,	,
43912	333	19	allowing	allow	VBG
43912	333	20	it	-PRON-	PRP
43912	333	21	to	to	TO
43912	333	22	simmer	simmer	VB
43912	333	23	from	from	IN
43912	333	24	half	half	PDT
43912	333	25	an	an	DT
43912	333	26	hour	hour	NN
43912	333	27	to	to	IN
43912	333	28	an	an	DT
43912	333	29	hour	hour	NN
43912	333	30	.	.	.
43912	334	1	It	-PRON-	PRP
43912	334	2	is	be	VBZ
43912	334	3	done	do	VBN
43912	334	4	when	when	WRB
43912	334	5	it	-PRON-	PRP
43912	334	6	is	be	VBZ
43912	334	7	the	the	DT
43912	334	8	consistency	consistency	NN
43912	334	9	of	of	IN
43912	334	10	a	a	DT
43912	334	11	thick	thick	JJ
43912	334	12	gravy	gravy	NN
43912	334	13	.	.	.
43912	335	1	This	this	DT
43912	335	2	is	be	VBZ
43912	335	3	enough	enough	JJ
43912	335	4	sauce	sauce	NN
43912	335	5	for	for	IN
43912	335	6	1	1	CD
43912	335	7	lb	lb	RB
43912	335	8	.	.	.
43912	336	1	of	of	IN
43912	336	2	macaroni	macaroni	NNP
43912	336	3	or	or	CC
43912	336	4	spaghetti	spaghetti	NNS
43912	336	5	.	.	.
43912	337	1	Dried	dry	VBN
43912	337	2	mushrooms	mushroom	NNS
43912	337	3	are	be	VBP
43912	337	4	a	a	DT
43912	337	5	good	good	JJ
43912	337	6	addition	addition	NN
43912	337	7	to	to	IN
43912	337	8	this	this	DT
43912	337	9	sauce	sauce	NN
43912	337	10	.	.	.
43912	338	1	They	-PRON-	PRP
43912	338	2	may	may	MD
43912	338	3	be	be	VB
43912	338	4	soaked	soak	VBN
43912	338	5	,	,	,
43912	338	6	drained	drain	VBN
43912	338	7	and	and	CC
43912	338	8	chopped	chop	VBN
43912	338	9	with	with	IN
43912	338	10	other	other	JJ
43912	338	11	vegetables	vegetable	NNS
43912	338	12	.	.	.
43912	339	1	This	this	DT
43912	339	2	sauce	sauce	NN
43912	339	3	forms	form	VBZ
43912	339	4	the	the	DT
43912	339	5	basis	basis	NN
43912	339	6	for	for	IN
43912	339	7	the	the	DT
43912	339	8	dish	dish	NN
43912	339	9	of	of	IN
43912	339	10	scalloped	scallop	VBN
43912	339	11	cornmeal	cornmeal	NN
43912	339	12	called	call	VBN
43912	339	13	_	_	NNP
43912	339	14	Polenta	Polenta	NNP
43912	339	15	Pasticciata	Pasticciata	NNP
43912	339	16	_	_	NNP
43912	339	17	.	.	.
43912	340	1	TOMATO	TOMATO	NNP
43912	340	2	SAUCE	SAUCE	NNP
43912	340	3	_	_	NNP
43912	340	4	Salsa	Salsa	NNP
43912	340	5	di	di	FW
43912	340	6	Pomidoro	Pomidoro	NNP
43912	340	7	_	_	NNP
43912	340	8	Pellegrino	Pellegrino	NNP
43912	340	9	Artusi	Artusi	NNP
43912	340	10	,	,	,
43912	340	11	the	the	DT
43912	340	12	inimitable	inimitable	JJ
43912	340	13	author	author	NN
43912	340	14	of	of	IN
43912	340	15	that	that	DT
43912	340	16	droll	droll	NN
43912	340	17	yet	yet	CC
43912	340	18	practical	practical	JJ
43912	340	19	manual	manual	NN
43912	340	20	of	of	IN
43912	340	21	cooking	cook	VBG
43912	340	22	SCIENCE	SCIENCE	NNP
43912	340	23	IN	in	IN
43912	340	24	THE	the	DT
43912	340	25	KITCHEN	KITCHEN	NNP
43912	340	26	AND	and	CC
43912	340	27	THE	the	DT
43912	340	28	ART	art	NN
43912	340	29	OF	of	IN
43912	340	30	EATING	eat	VBG
43912	340	31	WELL	well	NN
43912	340	32	(	(	-LRB-
43912	340	33	La	La	NNP
43912	340	34	Scienza	Scienza	NNP
43912	340	35	in	in	IN
43912	340	36	Cucina	Cucina	NNP
43912	340	37	e	e	NNP
43912	340	38	l'Arte	l'Arte	NNP
43912	340	39	di	di	NNP
43912	340	40	mangiar	mangiar	NNP
43912	340	41	bene	bene	NNP
43912	340	42	)	)	-RRB-
43912	340	43	has	have	VBZ
43912	340	44	the	the	DT
43912	340	45	following	follow	VBG
43912	340	46	to	to	TO
43912	340	47	say	say	VB
43912	340	48	about	about	IN
43912	340	49	tomato	tomato	NN
43912	340	50	sauce	sauce	NN
43912	340	51	.	.	.
43912	341	1	"	"	``
43912	341	2	There	there	EX
43912	341	3	was	be	VBD
43912	341	4	once	once	RB
43912	341	5	a	a	DT
43912	341	6	good	good	JJ
43912	341	7	old	old	JJ
43912	341	8	priest	priest	NN
43912	341	9	in	in	IN
43912	341	10	a	a	DT
43912	341	11	village	village	NN
43912	341	12	of	of	IN
43912	341	13	the	the	DT
43912	341	14	Romagna	Romagna	NNPS
43912	341	15	who	who	WP
43912	341	16	stuck	stick	VBD
43912	341	17	his	-PRON-	PRP$
43912	341	18	nose	nose	NN
43912	341	19	into	into	IN
43912	341	20	everything	everything	NN
43912	341	21	;	;	:
43912	341	22	in	in	IN
43912	341	23	every	every	DT
43912	341	24	family	family	NN
43912	341	25	circle	circle	NN
43912	341	26	and	and	CC
43912	341	27	in	in	IN
43912	341	28	every	every	DT
43912	341	29	domestic	domestic	JJ
43912	341	30	affair	affair	NN
43912	341	31	he	-PRON-	PRP
43912	341	32	wanted	want	VBD
43912	341	33	to	to	TO
43912	341	34	have	have	VB
43912	341	35	his	-PRON-	PRP$
43912	341	36	finger	finger	NN
43912	341	37	in	in	IN
43912	341	38	the	the	DT
43912	341	39	pie	pie	NN
43912	341	40	.	.	.
43912	342	1	Aside	aside	RB
43912	342	2	from	from	IN
43912	342	3	this	this	DT
43912	342	4	he	-PRON-	PRP
43912	342	5	was	be	VBD
43912	342	6	a	a	DT
43912	342	7	kindly	kindly	RB
43912	342	8	old	old	JJ
43912	342	9	party	party	NN
43912	342	10	and	and	CC
43912	342	11	as	as	IN
43912	342	12	his	-PRON-	PRP$
43912	342	13	zeal	zeal	NN
43912	342	14	was	be	VBD
43912	342	15	the	the	DT
43912	342	16	source	source	NN
43912	342	17	of	of	IN
43912	342	18	more	more	RBR
43912	342	19	good	good	JJ
43912	342	20	than	than	IN
43912	342	21	bad	bad	JJ
43912	342	22	people	people	NNS
43912	342	23	let	let	VBP
43912	342	24	him	-PRON-	PRP
43912	342	25	go	go	VB
43912	342	26	his	-PRON-	PRP$
43912	342	27	way	way	NN
43912	342	28	;	;	:
43912	342	29	but	but	CC
43912	342	30	the	the	DT
43912	342	31	wiseacres	wiseacre	NNS
43912	342	32	dubbed	dub	VBD
43912	342	33	him	-PRON-	PRP
43912	342	34	Don	Don	NNP
43912	342	35	Pomidoro	Pomidoro	NNP
43912	342	36	(	(	-LRB-
43912	342	37	Sir	Sir	NNP
43912	342	38	Tomato	Tomato	NNP
43912	342	39	)	)	-RRB-
43912	342	40	to	to	TO
43912	342	41	indicate	indicate	VB
43912	342	42	that	that	IN
43912	342	43	tomatoes	tomato	NNS
43912	342	44	enter	enter	VBP
43912	342	45	into	into	IN
43912	342	46	everything	everything	NN
43912	342	47	;	;	:
43912	342	48	therefore	therefore	RB
43912	342	49	a	a	DT
43912	342	50	good	good	JJ
43912	342	51	tomato	tomato	NN
43912	342	52	sauce	sauce	NN
43912	342	53	is	be	VBZ
43912	342	54	an	an	DT
43912	342	55	invaluable	invaluable	JJ
43912	342	56	aid	aid	NN
43912	342	57	in	in	IN
43912	342	58	cooking	cooking	NN
43912	342	59	.	.	.
43912	342	60	"	"	''
43912	343	1	Chop	chop	NN
43912	343	2	fine	fine	RB
43912	343	3	together	together	RB
43912	343	4	a	a	DT
43912	343	5	quarter	quarter	NN
43912	343	6	of	of	IN
43912	343	7	an	an	DT
43912	343	8	onion	onion	NN
43912	343	9	,	,	,
43912	343	10	a	a	DT
43912	343	11	clove	clove	NN
43912	343	12	of	of	IN
43912	343	13	garlic	garlic	NN
43912	343	14	,	,	,
43912	343	15	a	a	DT
43912	343	16	piece	piece	NN
43912	343	17	of	of	IN
43912	343	18	celery	celery	NN
43912	343	19	as	as	RB
43912	343	20	long	long	RB
43912	343	21	as	as	IN
43912	343	22	your	-PRON-	PRP$
43912	343	23	finger	finger	NN
43912	343	24	,	,	,
43912	343	25	a	a	DT
43912	343	26	few	few	JJ
43912	343	27	bay	bay	NN
43912	343	28	leaves	leave	NNS
43912	343	29	and	and	CC
43912	343	30	just	just	RB
43912	343	31	parsley	parsley	NN
43912	343	32	enough	enough	RB
43912	343	33	.	.	.
43912	344	1	Season	season	NN
43912	344	2	with	with	IN
43912	344	3	a	a	DT
43912	344	4	little	little	JJ
43912	344	5	oil	oil	NN
43912	344	6	,	,	,
43912	344	7	salt	salt	NN
43912	344	8	and	and	CC
43912	344	9	pepper	pepper	NN
43912	344	10	,	,	,
43912	344	11	cut	cut	VBD
43912	344	12	up	up	RP
43912	344	13	seven	seven	CD
43912	344	14	or	or	CC
43912	344	15	eight	eight	CD
43912	344	16	tomatoes	tomato	NNS
43912	344	17	and	and	CC
43912	344	18	put	put	VB
43912	344	19	everything	everything	NN
43912	344	20	over	over	IN
43912	344	21	the	the	DT
43912	344	22	fire	fire	NN
43912	344	23	together	together	RB
43912	344	24	.	.	.
43912	345	1	Stir	stir	VB
43912	345	2	it	-PRON-	PRP
43912	345	3	from	from	IN
43912	345	4	time	time	NN
43912	345	5	to	to	IN
43912	345	6	time	time	NN
43912	345	7	and	and	CC
43912	345	8	when	when	WRB
43912	345	9	you	-PRON-	PRP
43912	345	10	see	see	VBP
43912	345	11	the	the	DT
43912	345	12	juice	juice	NN
43912	345	13	condensing	condense	VBG
43912	345	14	into	into	IN
43912	345	15	a	a	DT
43912	345	16	thin	thin	JJ
43912	345	17	custard	custard	NN
43912	345	18	strain	strain	VB
43912	345	19	it	-PRON-	PRP
43912	345	20	through	through	IN
43912	345	21	a	a	DT
43912	345	22	sieve	sieve	NN
43912	345	23	,	,	,
43912	345	24	and	and	CC
43912	345	25	it	-PRON-	PRP
43912	345	26	is	be	VBZ
43912	345	27	ready	ready	JJ
43912	345	28	for	for	IN
43912	345	29	use	use	NN
43912	345	30	.	.	.
43912	345	31	"	"	''
43912	346	1	This	this	DT
43912	346	2	sauce	sauce	NN
43912	346	3	serves	serve	VBZ
43912	346	4	many	many	JJ
43912	346	5	purposes	purpose	NNS
43912	346	6	.	.	.
43912	347	1	It	-PRON-	PRP
43912	347	2	is	be	VBZ
43912	347	3	good	good	JJ
43912	347	4	on	on	IN
43912	347	5	boiled	boil	VBN
43912	347	6	meat	meat	NN
43912	347	7	;	;	,
43912	347	8	excellent	excellent	JJ
43912	347	9	to	to	TO
43912	347	10	dress	dress	VB
43912	347	11	macaroni	macaroni	NNP
43912	347	12	,	,	,
43912	347	13	spaghetti	spaghetti	NNS
43912	347	14	or	or	CC
43912	347	15	other	other	JJ
43912	347	16	pastes	paste	NNS
43912	347	17	which	which	WDT
43912	347	18	have	have	VBP
43912	347	19	been	be	VBN
43912	347	20	seasoned	season	VBN
43912	347	21	with	with	IN
43912	347	22	butter	butter	NN
43912	347	23	and	and	CC
43912	347	24	cheese	cheese	NN
43912	347	25	,	,	,
43912	347	26	or	or	CC
43912	347	27	on	on	IN
43912	347	28	boiled	boil	VBN
43912	347	29	rice	rice	NN
43912	347	30	seasoned	season	VBN
43912	347	31	in	in	IN
43912	347	32	the	the	DT
43912	347	33	same	same	JJ
43912	347	34	way	way	NN
43912	347	35	.	.	.
43912	348	1	Mushrooms	mushroom	NNS
43912	348	2	are	be	VBP
43912	348	3	a	a	DT
43912	348	4	great	great	JJ
43912	348	5	addition	addition	NN
43912	348	6	to	to	IN
43912	348	7	it	-PRON-	PRP
43912	348	8	.	.	.
43912	349	1	WHITE	WHITE	NNP
43912	349	2	SAUCE	SAUCE	VBD
43912	349	3	FOR	for	IN
43912	349	4	BOILED	BOILED	NNP
43912	349	5	ASPARAGUS	asparagus	NN
43912	349	6	OR	or	CC
43912	349	7	CAULIFLOWER	CAULIFLOWER	NNP
43912	349	8	_	_	NNP
43912	349	9	Salsa	Salsa	NNP
43912	349	10	Bianca	Bianca	NNP
43912	349	11	_	_	NNP
43912	349	12	1	1	CD
43912	349	13	tablespoon	tablespoon	NN
43912	349	14	flour	flour	NN
43912	349	15	or	or	CC
43912	349	16	cornstarch	cornstarch	NN
43912	349	17	1/4	1/4	CD
43912	349	18	cup	cup	NN
43912	349	19	butter	butter	NN
43912	349	20	1	1	CD
43912	349	21	tablespoon	tablespoon	NN
43912	349	22	vinegar	vinegar	NN
43912	349	23	Salt	Salt	NNP
43912	349	24	and	and	CC
43912	349	25	pepper	pepper	NN
43912	349	26	1/2	1/2	CD
43912	349	27	cup	cup	NN
43912	349	28	water	water	NN
43912	349	29	or	or	CC
43912	349	30	soup	soup	NN
43912	349	31	stock	stock	NN
43912	349	32	Yolk	Yolk	NNP
43912	349	33	of	of	IN
43912	349	34	1	1	CD
43912	349	35	egg	egg	NN
43912	349	36	Melt	Melt	NNP
43912	349	37	half	half	PDT
43912	349	38	the	the	DT
43912	349	39	butter	butter	NN
43912	349	40	,	,	,
43912	349	41	add	add	VB
43912	349	42	the	the	DT
43912	349	43	flour	flour	NN
43912	349	44	and	and	CC
43912	349	45	cook	cook	NN
43912	349	46	until	until	IN
43912	349	47	it	-PRON-	PRP
43912	349	48	begins	begin	VBZ
43912	349	49	to	to	TO
43912	349	50	brown	brown	VB
43912	349	51	.	.	.
43912	350	1	Add	add	VB
43912	350	2	the	the	DT
43912	350	3	water	water	NN
43912	350	4	slowly	slowly	RB
43912	350	5	,	,	,
43912	350	6	stirring	stir	VBG
43912	350	7	meanwhile	meanwhile	RB
43912	350	8	,	,	,
43912	350	9	the	the	DT
43912	350	10	vinegar	vinegar	NN
43912	350	11	and	and	CC
43912	350	12	the	the	DT
43912	350	13	rest	rest	NN
43912	350	14	of	of	IN
43912	350	15	the	the	DT
43912	350	16	butter	butter	NN
43912	350	17	.	.	.
43912	351	1	Take	take	VB
43912	351	2	from	from	IN
43912	351	3	the	the	DT
43912	351	4	fire	fire	NN
43912	351	5	and	and	CC
43912	351	6	add	add	VB
43912	351	7	the	the	DT
43912	351	8	beaten	beat	VBN
43912	351	9	egg	egg	NNP
43912	351	10	yolk	yolk	NNP
43912	351	11	.	.	.
43912	352	1	This	this	DT
43912	352	2	sauce	sauce	NN
43912	352	3	should	should	MD
43912	352	4	be	be	VB
43912	352	5	smooth	smooth	JJ
43912	352	6	like	like	IN
43912	352	7	a	a	DT
43912	352	8	thin	thin	JJ
43912	352	9	custard	custard	NN
43912	352	10	.	.	.
43912	353	1	PIQUANT	PIQUANT	NNP
43912	353	2	SAUCE	SAUCE	NNP
43912	353	3	_	_	NNP
43912	353	4	Salsa	Salsa	NNP
43912	353	5	Piccante	Piccante	NNP
43912	353	6	_	_	NNP
43912	353	7	2	2	CD
43912	353	8	sardines	sardine	NNS
43912	353	9	or	or	CC
43912	353	10	anchovies	anchovy	NNS
43912	353	11	A	a	DT
43912	353	12	bunch	bunch	NN
43912	353	13	of	of	IN
43912	353	14	parsley	parsley	NN
43912	353	15	1/4	1/4	CD
43912	353	16	of	of	IN
43912	353	17	a	a	DT
43912	353	18	small	small	JJ
43912	353	19	onion	onion	NN
43912	353	20	Garlic	Garlic	NNP
43912	353	21	Lemon	Lemon	NNP
43912	353	22	juice	juice	NN
43912	353	23	Vinegar	Vinegar	NNP
43912	353	24	Olive	Olive	NNP
43912	353	25	oil	oil	NN
43912	353	26	Salt	Salt	NNP
43912	353	27	,	,	,
43912	353	28	pepper	pepper	NN
43912	353	29	Wash	wash	NN
43912	353	30	,	,	,
43912	353	31	skin	skin	NN
43912	353	32	and	and	CC
43912	353	33	bone	bone	NN
43912	353	34	the	the	DT
43912	353	35	anchovies	anchovy	NNS
43912	353	36	.	.	.
43912	354	1	Chop	chop	VB
43912	354	2	the	the	DT
43912	354	3	parsley	parsley	NN
43912	354	4	very	very	RB
43912	354	5	fine	fine	JJ
43912	354	6	with	with	IN
43912	354	7	the	the	DT
43912	354	8	onion	onion	NN
43912	354	9	.	.	.
43912	355	1	Rub	rub	VB
43912	355	2	a	a	DT
43912	355	3	bowl	bowl	NN
43912	355	4	with	with	IN
43912	355	5	the	the	DT
43912	355	6	cut	cut	JJ
43912	355	7	side	side	NN
43912	355	8	of	of	IN
43912	355	9	a	a	DT
43912	355	10	clove	clove	NN
43912	355	11	of	of	IN
43912	355	12	garlic	garlic	NN
43912	355	13	.	.	.
43912	356	1	Put	put	VB
43912	356	2	in	in	RP
43912	356	3	the	the	DT
43912	356	4	anchovies	anchovy	NNS
43912	356	5	and	and	CC
43912	356	6	rub	rub	VB
43912	356	7	to	to	IN
43912	356	8	a	a	DT
43912	356	9	paste	paste	NN
43912	356	10	.	.	.
43912	357	1	Add	add	VB
43912	357	2	the	the	DT
43912	357	3	parsley	parsley	NN
43912	357	4	and	and	CC
43912	357	5	onion	onion	NN
43912	357	6	,	,	,
43912	357	7	a	a	DT
43912	357	8	tablespoon	tablespoon	NN
43912	357	9	each	each	DT
43912	357	10	of	of	IN
43912	357	11	lemon	lemon	NN
43912	357	12	juice	juice	NN
43912	357	13	and	and	CC
43912	357	14	vinegar	vinegar	NN
43912	357	15	,	,	,
43912	357	16	1/4	1/4	CD
43912	357	17	cup	cup	NN
43912	357	18	olive	olive	NN
43912	357	19	oil	oil	NN
43912	357	20	and	and	CC
43912	357	21	salt	salt	NN
43912	357	22	and	and	CC
43912	357	23	pepper	pepper	NN
43912	357	24	to	to	IN
43912	357	25	taste	taste	NN
43912	357	26	.	.	.
43912	358	1	Stir	stir	VB
43912	358	2	the	the	DT
43912	358	3	mixture	mixture	NN
43912	358	4	until	until	IN
43912	358	5	it	-PRON-	PRP
43912	358	6	is	be	VBZ
43912	358	7	smooth	smooth	JJ
43912	358	8	and	and	CC
43912	358	9	thick	thick	JJ
43912	358	10	.	.	.
43912	359	1	Capers	caper	NNS
43912	359	2	may	may	MD
43912	359	3	be	be	VB
43912	359	4	added	add	VBN
43912	359	5	by	by	IN
43912	359	6	way	way	NN
43912	359	7	of	of	IN
43912	359	8	variety	variety	NN
43912	359	9	.	.	.
43912	360	1	This	this	DT
43912	360	2	is	be	VBZ
43912	360	3	delicious	delicious	JJ
43912	360	4	as	as	IN
43912	360	5	a	a	DT
43912	360	6	sauce	sauce	NN
43912	360	7	for	for	IN
43912	360	8	plain	plain	RB
43912	360	9	boiled	boil	VBN
43912	360	10	meat	meat	NN
43912	360	11	or	or	CC
43912	360	12	fish	fish	NN
43912	360	13	.	.	.
43912	361	1	_	_	NNP
43912	361	2	Signorina	Signorina	NNP
43912	361	3	Cornelia	Cornelia	NNP
43912	361	4	Cuniberti	Cuniberti	NNP
43912	361	5	.	.	.
43912	361	6	_	_	NNP
43912	361	7	[	[	-LRB-
43912	361	8	Sidenote	Sidenote	NNP
43912	361	9	:	:	:
43912	361	10	_	_	NNP
43912	361	11	Fish	Fish	NNP
43912	361	12	_	_	NNP
43912	361	13	]	]	-RRB-
43912	361	14	SALMON	SALMON	NNP
43912	361	15	ALLA	ALLA	NNP
43912	361	16	FIORENTINA	FIORENTINA	NNP
43912	361	17	2	2	CD
43912	361	18	lbs	lbs	NN
43912	361	19	.	.	.
43912	362	1	fresh	fresh	JJ
43912	362	2	salmon	salmon	NN
43912	362	3	A	a	DT
43912	362	4	sprig	sprig	NN
43912	362	5	of	of	IN
43912	362	6	parsley	parsley	NNP
43912	362	7	2	2	CD
43912	362	8	cloves	clove	NNS
43912	362	9	garlic	garlic	JJ
43912	362	10	A	a	DT
43912	362	11	bit	bit	NN
43912	362	12	of	of	IN
43912	362	13	sage	sage	NN
43912	362	14	A	a	DT
43912	362	15	bay	bay	NN
43912	362	16	leaf	leaf	NN
43912	362	17	1	1	CD
43912	362	18	egg	egg	NN
43912	362	19	Flour	Flour	NNP
43912	362	20	Salt	Salt	NNP
43912	362	21	,	,	,
43912	362	22	pepper	pepper	NN
43912	362	23	Mayonnaise	Mayonnaise	NNP
43912	362	24	Oil	Oil	NNP
43912	362	25	for	for	IN
43912	362	26	frying	fry	VBG
43912	362	27	Boil	Boil	NNP
43912	362	28	the	the	DT
43912	362	29	piece	piece	NN
43912	362	30	of	of	IN
43912	362	31	salmon	salmon	NN
43912	362	32	for	for	IN
43912	362	33	half	half	PDT
43912	362	34	an	an	DT
43912	362	35	hour	hour	NN
43912	362	36	with	with	IN
43912	362	37	the	the	DT
43912	362	38	parsley	parsley	NNP
43912	362	39	,	,	,
43912	362	40	garlic	garlic	NN
43912	362	41	,	,	,
43912	362	42	sage	sage	NN
43912	362	43	and	and	CC
43912	362	44	bay	bay	NN
43912	362	45	leaf	leaf	NN
43912	362	46	.	.	.
43912	363	1	Bone	bone	NN
43912	363	2	and	and	CC
43912	363	3	roll	roll	VB
43912	363	4	into	into	IN
43912	363	5	fillets	fillet	NNS
43912	363	6	3/4	3/4	CD
43912	363	7	inch	inch	NN
43912	363	8	thick	thick	JJ
43912	363	9	.	.	.
43912	364	1	If	if	IN
43912	364	2	the	the	DT
43912	364	3	fish	fish	NN
43912	364	4	has	have	VBZ
43912	364	5	boiled	boil	VBN
43912	364	6	very	very	RB
43912	364	7	tender	tender	NN
43912	364	8	it	-PRON-	PRP
43912	364	9	may	may	MD
43912	364	10	be	be	VB
43912	364	11	necessary	necessary	JJ
43912	364	12	to	to	TO
43912	364	13	tie	tie	VB
43912	364	14	the	the	DT
43912	364	15	fillets	fillet	NNS
43912	364	16	in	in	IN
43912	364	17	shape	shape	NN
43912	364	18	with	with	IN
43912	364	19	string	string	NN
43912	364	20	or	or	CC
43912	364	21	strips	strip	NNS
43912	364	22	of	of	IN
43912	364	23	cheese	cheese	NN
43912	364	24	cloth	cloth	NN
43912	364	25	.	.	.
43912	365	1	Dip	dip	VB
43912	365	2	in	in	IN
43912	365	3	beaten	beat	VBN
43912	365	4	egg	egg	NN
43912	365	5	,	,	,
43912	365	6	then	then	RB
43912	365	7	in	in	IN
43912	365	8	flour	flour	NN
43912	365	9	,	,	,
43912	365	10	salt	salt	NN
43912	365	11	and	and	CC
43912	365	12	pepper	pepper	NN
43912	365	13	.	.	.
43912	366	1	Sauté	sauté	VB
43912	366	2	a	a	DT
43912	366	3	delicate	delicate	JJ
43912	366	4	brown	brown	NN
43912	366	5	.	.	.
43912	367	1	Serve	serve	VB
43912	367	2	with	with	IN
43912	367	3	oil	oil	NN
43912	367	4	mayonnaise	mayonnaise	NN
43912	367	5	.	.	.
43912	368	1	The	the	DT
43912	368	2	white	white	JJ
43912	368	3	from	from	IN
43912	368	4	the	the	DT
43912	368	5	egg	egg	NN
43912	368	6	used	use	VBN
43912	368	7	in	in	IN
43912	368	8	the	the	DT
43912	368	9	mayonnaise	mayonnaise	NN
43912	368	10	may	may	MD
43912	368	11	serve	serve	VB
43912	368	12	for	for	IN
43912	368	13	dipping	dip	VBG
43912	368	14	the	the	DT
43912	368	15	fillets	fillet	NNS
43912	368	16	if	if	IN
43912	368	17	only	only	RB
43912	368	18	a	a	DT
43912	368	19	small	small	JJ
43912	368	20	piece	piece	NN
43912	368	21	of	of	IN
43912	368	22	salmon	salmon	NN
43912	368	23	is	be	VBZ
43912	368	24	cooked	cook	VBN
43912	368	25	.	.	.
43912	369	1	CODFISH	CODFISH	NNP
43912	369	2	"	"	``
43912	369	3	STUFATO	STUFATO	NNP
43912	369	4	"	"	''
43912	369	5	_	_	NNP
43912	369	6	Stufato	Stufato	NNP
43912	369	7	di	di	FW
43912	369	8	Baccala	Baccala	NNP
43912	369	9	_	_	NNP
43912	369	10	1	1	CD
43912	369	11	cup	cup	NN
43912	369	12	codfish	codfish	NNP
43912	369	13	,	,	,
43912	369	14	flaked	flake	VBD
43912	369	15	or	or	CC
43912	369	16	picked	pick	VBN
43912	369	17	to	to	IN
43912	369	18	pieces	piece	NNS
43912	369	19	with	with	IN
43912	369	20	a	a	DT
43912	369	21	fork	fork	NN
43912	369	22	4	4	CD
43912	369	23	tablespoons	tablespoon	NNS
43912	369	24	cooking	cook	VBG
43912	369	25	oil	oil	NN
43912	369	26	Several	several	JJ
43912	369	27	sprigs	sprig	NNS
43912	369	28	parsley	parsley	NN
43912	369	29	Tomato	Tomato	NNP
43912	369	30	paste[8	paste[8	NNP
43912	369	31	]	]	-RRB-
43912	369	32	Pepper	Pepper	NNP
43912	369	33	,	,	,
43912	369	34	hot	hot	JJ
43912	369	35	water	water	NN
43912	369	36	Freshen	Freshen	NNP
43912	369	37	and	and	CC
43912	369	38	soak	soak	VB
43912	369	39	the	the	DT
43912	369	40	codfish	codfish	NN
43912	369	41	in	in	IN
43912	369	42	cold	cold	JJ
43912	369	43	water	water	NN
43912	369	44	,	,	,
43912	369	45	changing	change	VBG
43912	369	46	the	the	DT
43912	369	47	water	water	NN
43912	369	48	two	two	CD
43912	369	49	or	or	CC
43912	369	50	three	three	CD
43912	369	51	times	time	NNS
43912	369	52	.	.	.
43912	370	1	Heat	heat	VB
43912	370	2	the	the	DT
43912	370	3	oil	oil	NN
43912	370	4	,	,	,
43912	370	5	with	with	IN
43912	370	6	the	the	DT
43912	370	7	parsley	parsley	NN
43912	370	8	finely	finely	RB
43912	370	9	chopped	chop	VBD
43912	370	10	.	.	.
43912	371	1	Add	add	VB
43912	371	2	the	the	DT
43912	371	3	tomato	tomato	NN
43912	371	4	paste	paste	NN
43912	371	5	,	,	,
43912	371	6	pepper	pepper	NN
43912	371	7	and	and	CC
43912	371	8	enough	enough	JJ
43912	371	9	water	water	NN
43912	371	10	to	to	TO
43912	371	11	make	make	VB
43912	371	12	sufficient	sufficient	JJ
43912	371	13	liquid	liquid	NN
43912	371	14	to	to	TO
43912	371	15	cover	cover	VB
43912	371	16	the	the	DT
43912	371	17	fish	fish	NN
43912	371	18	.	.	.
43912	372	1	Add	add	VB
43912	372	2	the	the	DT
43912	372	3	fish	fish	NN
43912	372	4	and	and	CC
43912	372	5	let	let	VB
43912	372	6	it	-PRON-	PRP
43912	372	7	simmer	simmer	VB
43912	372	8	over	over	IN
43912	372	9	a	a	DT
43912	372	10	slow	slow	JJ
43912	372	11	fire	fire	NN
43912	372	12	until	until	IN
43912	372	13	it	-PRON-	PRP
43912	372	14	is	be	VBZ
43912	372	15	done	do	VBN
43912	372	16	.	.	.
43912	373	1	_	_	NNP
43912	373	2	Signorina	Signorina	NNP
43912	373	3	Irene	Irene	NNP
43912	373	4	Merlani	Merlani	NNP
43912	373	5	.	.	.
43912	373	6	_	_	NNP
43912	373	7	[	[	-LRB-
43912	373	8	8	8	CD
43912	373	9	]	]	-RRB-
43912	373	10	See	See	NNP
43912	373	11	Suggestions	Suggestions	NNPS
43912	373	12	,	,	,
43912	373	13	page	page	NN
43912	373	14	5	5	CD
43912	373	15	.	.	.
43912	374	1	CODFISH	codfish	JJ
43912	374	2	CROQUETTES	croquette	NNS
43912	374	3	_	_	IN
43912	374	4	Cotolette	Cotolette	NNP
43912	374	5	di	di	FW
43912	374	6	Baccala	Baccala	NNP
43912	374	7	_	_	NNP
43912	374	8	1	1	CD
43912	374	9	lb	lb	IN
43912	374	10	.	.	.
43912	375	1	salt	salt	NNP
43912	375	2	codfish	codfish	NNP
43912	375	3	2	2	CD
43912	375	4	anchovies[9	anchovies[9	FW
43912	375	5	]	]	-RRB-
43912	375	6	A	a	DT
43912	375	7	sprig	sprig	NN
43912	375	8	of	of	IN
43912	375	9	parsley	parsley	NNP
43912	375	10	Grated	grate	VBN
43912	375	11	cheese	cheese	NN
43912	375	12	2	2	CD
43912	375	13	eggs	egg	NNS
43912	375	14	1/2	1/2	CD
43912	375	15	cup	cup	NN
43912	375	16	breadcrumbs	breadcrumb	NNS
43912	375	17	1	1	CD
43912	375	18	tablespoon	tablespoon	NN
43912	375	19	butter	butter	NN
43912	375	20	Pepper	Pepper	NNP
43912	375	21	Flake	Flake	NNP
43912	375	22	the	the	DT
43912	375	23	codfish	codfish	NN
43912	375	24	and	and	CC
43912	375	25	put	put	VBD
43912	375	26	it	-PRON-	PRP
43912	375	27	on	on	IN
43912	375	28	the	the	DT
43912	375	29	fire	fire	NN
43912	375	30	in	in	IN
43912	375	31	cold	cold	JJ
43912	375	32	water	water	NN
43912	375	33	.	.	.
43912	376	1	When	when	WRB
43912	376	2	it	-PRON-	PRP
43912	376	3	has	have	VBZ
43912	376	4	come	come	VBN
43912	376	5	to	to	IN
43912	376	6	a	a	DT
43912	376	7	boil	boil	NN
43912	376	8	remove	remove	NN
43912	376	9	from	from	IN
43912	376	10	fire	fire	NN
43912	376	11	and	and	CC
43912	376	12	drain	drain	NN
43912	376	13	.	.	.
43912	377	1	Clean	clean	VB
43912	377	2	the	the	DT
43912	377	3	anchovies	anchovy	NNS
43912	377	4	and	and	CC
43912	377	5	chop	chop	VB
43912	377	6	them	-PRON-	PRP
43912	377	7	together	together	RB
43912	377	8	with	with	IN
43912	377	9	the	the	DT
43912	377	10	codfish	codfish	NN
43912	377	11	and	and	CC
43912	377	12	parsley	parsley	NN
43912	377	13	.	.	.
43912	378	1	Add	add	VB
43912	378	2	enough	enough	JJ
43912	378	3	hot	hot	JJ
43912	378	4	water	water	NN
43912	378	5	to	to	IN
43912	378	6	the	the	DT
43912	378	7	bread	bread	NN
43912	378	8	crumbs	crumb	NNS
43912	378	9	and	and	CC
43912	378	10	butter	butter	NN
43912	378	11	to	to	TO
43912	378	12	moisten	moisten	VB
43912	378	13	thoroughly	thoroughly	RB
43912	378	14	.	.	.
43912	379	1	Mix	mix	VB
43912	379	2	with	with	IN
43912	379	3	the	the	DT
43912	379	4	other	other	JJ
43912	379	5	ingredients	ingredient	NNS
43912	379	6	Form	form	VB
43912	379	7	into	into	IN
43912	379	8	croquettes	croquette	NNS
43912	379	9	and	and	CC
43912	379	10	dip	dip	VB
43912	379	11	into	into	IN
43912	379	12	egg	egg	NN
43912	379	13	and	and	CC
43912	379	14	crumbs	crumb	NNS
43912	379	15	and	and	CC
43912	379	16	fry	fry	VB
43912	379	17	in	in	IN
43912	379	18	deep	deep	JJ
43912	379	19	fat	fat	NN
43912	379	20	.	.	.
43912	380	1	Serve	serve	VB
43912	380	2	with	with	IN
43912	380	3	tomato	tomato	NN
43912	380	4	sauce	sauce	NN
43912	380	5	or	or	CC
43912	380	6	simply	simply	RB
43912	380	7	garnish	garnish	VB
43912	380	8	with	with	IN
43912	380	9	lemon	lemon	NN
43912	380	10	.	.	.
43912	381	1	[	[	-LRB-
43912	381	2	9	9	CD
43912	381	3	]	]	-RRB-
43912	381	4	See	See	NNP
43912	381	5	Suggestions	Suggestions	NNPS
43912	381	6	,	,	,
43912	381	7	page	page	NN
43912	381	8	5	5	CD
43912	381	9	.	.	.
43912	382	1	[	[	-LRB-
43912	382	2	Sidenote	sidenote	NN
43912	382	3	:	:	:
43912	382	4	_	_	NNP
43912	382	5	Meats	Meats	NNPS
43912	382	6	_	_	NNP
43912	382	7	]	]	-RRB-
43912	382	8	FRIED	FRIED	NNP
43912	382	9	CHIPPED	CHIPPED	NNP
43912	382	10	VEAL	VEAL	NNP
43912	382	11	_	_	NNP
43912	382	12	Frittura	Frittura	NNP
43912	382	13	Piccata	Piccata	NNP
43912	382	14	_	_	NNP
43912	382	15	Veal	Veal	NNP
43912	382	16	Flour	Flour	NNP
43912	382	17	Butter	Butter	NNP
43912	382	18	1	1	CD
43912	382	19	tablespoon	tablespoon	NN
43912	382	20	vinegar	vinegar	NN
43912	382	21	Chopped	Chopped	NNP
43912	382	22	parsley	parsley	NN
43912	382	23	Salt	Salt	NNP
43912	382	24	and	and	CC
43912	382	25	pepper	pepper	NN
43912	382	26	Take	take	VBP
43912	382	27	any	any	DT
43912	382	28	piece	piece	NN
43912	382	29	of	of	IN
43912	382	30	veal	veal	NN
43912	382	31	and	and	CC
43912	382	32	slice	slice	VB
43912	382	33	it	-PRON-	PRP
43912	382	34	as	as	RB
43912	382	35	thin	thin	JJ
43912	382	36	as	as	IN
43912	382	37	possible	possible	JJ
43912	382	38	in	in	IN
43912	382	39	small	small	JJ
43912	382	40	irregular	irregular	JJ
43912	382	41	slices	slice	NNS
43912	382	42	like	like	IN
43912	382	43	chipped	chip	VBN
43912	382	44	beef	beef	NN
43912	382	45	.	.	.
43912	383	1	Roll	roll	VB
43912	383	2	in	in	IN
43912	383	3	flour	flour	NN
43912	383	4	,	,	,
43912	383	5	put	put	VB
43912	383	6	butter	butter	NN
43912	383	7	in	in	IN
43912	383	8	frying	fry	VBG
43912	383	9	pan	pan	NN
43912	383	10	;	;	:
43912	383	11	when	when	WRB
43912	383	12	hot	hot	JJ
43912	383	13	add	add	VBP
43912	383	14	the	the	DT
43912	383	15	vinegar	vinegar	NN
43912	383	16	and	and	CC
43912	383	17	stir	stir	VB
43912	383	18	hard	hard	RB
43912	383	19	.	.	.
43912	384	1	Lay	Lay	NNP
43912	384	2	in	in	IN
43912	384	3	the	the	DT
43912	384	4	slices	slice	NNS
43912	384	5	of	of	IN
43912	384	6	veal	veal	NN
43912	384	7	and	and	CC
43912	384	8	sprinkle	sprinkle	VB
43912	384	9	salt	salt	NN
43912	384	10	,	,	,
43912	384	11	pepper	pepper	NN
43912	384	12	and	and	CC
43912	384	13	chopped	chop	VBD
43912	384	14	parsley	parsley	NN
43912	384	15	over	over	IN
43912	384	16	it	-PRON-	PRP
43912	384	17	.	.	.
43912	385	1	sauté	sauté	NNP
43912	385	2	first	first	RB
43912	385	3	on	on	IN
43912	385	4	one	one	CD
43912	385	5	side	side	NN
43912	385	6	,	,	,
43912	385	7	then	then	RB
43912	385	8	on	on	IN
43912	385	9	the	the	DT
43912	385	10	other	other	JJ
43912	385	11	,	,	,
43912	385	12	turning	turn	VBG
43912	385	13	each	each	DT
43912	385	14	piece	piece	NN
43912	385	15	separately	separately	RB
43912	385	16	.	.	.
43912	386	1	Serve	serve	VB
43912	386	2	hot	hot	JJ
43912	386	3	with	with	IN
43912	386	4	its	-PRON-	PRP$
43912	386	5	own	own	JJ
43912	386	6	butter	butter	NN
43912	386	7	and	and	CC
43912	386	8	vinegar	vinegar	NN
43912	386	9	sauce	sauce	NN
43912	386	10	poured	pour	VBD
43912	386	11	over	over	IN
43912	386	12	it	-PRON-	PRP
43912	386	13	.	.	.
43912	387	1	_	_	NNP
43912	387	2	Mme	Mme	NNP
43912	387	3	.	.	.
43912	388	1	Varesi	Varesi	NNP
43912	388	2	.	.	.
43912	388	3	_	_	NNP
43912	388	4	SCALLOPED	SCALLOPED	NNP
43912	388	5	MEAT	MEAT	NNP
43912	388	6	_	_	NNP
43912	388	7	Piatto	Piatto	NNP
43912	388	8	di	di	NNP
43912	388	9	Carne	Carne	NNP
43912	388	10	Avanzata	Avanzata	NNP
43912	388	11	_	_	NNP
43912	388	12	Any	Any	NNP
43912	388	13	left	leave	VBD
43912	388	14	over	over	IN
43912	388	15	meat	meat	NN
43912	388	16	Onions	Onions	NNPS
43912	388	17	Tomatoes	Tomatoes	NNPS
43912	388	18	,	,	,
43912	388	19	fresh	fresh	JJ
43912	388	20	or	or	CC
43912	388	21	canned	canned	JJ
43912	388	22	Flour	Flour	NNP
43912	388	23	Butter	Butter	NNP
43912	388	24	or	or	CC
43912	388	25	butter	butter	NN
43912	388	26	substitute	substitute	NN
43912	388	27	Sifted	sifted	JJ
43912	388	28	bread	bread	NN
43912	388	29	crumbs	crumb	VBZ
43912	388	30	Salt	Salt	NNP
43912	388	31	Pepper	Pepper	NNP
43912	388	32	Into	into	IN
43912	388	33	the	the	DT
43912	388	34	bottom	bottom	NN
43912	388	35	of	of	IN
43912	388	36	a	a	DT
43912	388	37	baking	baking	NN
43912	388	38	dish	dish	NN
43912	388	39	put	put	VBD
43912	388	40	a	a	DT
43912	388	41	layer	layer	NN
43912	388	42	of	of	IN
43912	388	43	thinly	thinly	RB
43912	388	44	sliced	sliced	JJ
43912	388	45	onion	onion	NN
43912	388	46	,	,	,
43912	388	47	salt	salt	NN
43912	388	48	,	,	,
43912	388	49	pepper	pepper	NN
43912	388	50	,	,	,
43912	388	51	a	a	DT
43912	388	52	sprinkling	sprinkling	NN
43912	388	53	of	of	IN
43912	388	54	flour	flour	NN
43912	388	55	and	and	CC
43912	388	56	a	a	DT
43912	388	57	few	few	JJ
43912	388	58	dots	dot	NNS
43912	388	59	of	of	IN
43912	388	60	butter	butter	NN
43912	388	61	,	,	,
43912	388	62	then	then	RB
43912	388	63	a	a	DT
43912	388	64	layer	layer	NN
43912	388	65	of	of	IN
43912	388	66	the	the	DT
43912	388	67	cooked	cooked	JJ
43912	388	68	meat	meat	NN
43912	388	69	sliced	slice	VBD
43912	388	70	very	very	RB
43912	388	71	thin	thin	JJ
43912	388	72	,	,	,
43912	388	73	another	another	DT
43912	388	74	layer	layer	NN
43912	388	75	of	of	IN
43912	388	76	onion	onion	NN
43912	388	77	and	and	CC
43912	388	78	seasoning	seasoning	NN
43912	388	79	,	,	,
43912	388	80	and	and	CC
43912	388	81	then	then	RB
43912	388	82	one	one	CD
43912	388	83	of	of	IN
43912	388	84	meat	meat	NN
43912	388	85	,	,	,
43912	388	86	moistening	moisten	VBG
43912	388	87	it	-PRON-	PRP
43912	388	88	occasionally	occasionally	RB
43912	388	89	with	with	IN
43912	388	90	a	a	DT
43912	388	91	tablespoon	tablespoon	NN
43912	388	92	of	of	IN
43912	388	93	soup	soup	NN
43912	388	94	stock	stock	NN
43912	388	95	or	or	CC
43912	388	96	hot	hot	JJ
43912	388	97	water	water	NN
43912	388	98	in	in	IN
43912	388	99	which	which	WDT
43912	388	100	a	a	DT
43912	388	101	bouillon	bouillon	NN
43912	388	102	cube	cube	NN
43912	388	103	has	have	VBZ
43912	388	104	been	be	VBN
43912	388	105	dissolved	dissolve	VBN
43912	388	106	.	.	.
43912	389	1	Repeat	repeat	VB
43912	389	2	this	this	DT
43912	389	3	until	until	IN
43912	389	4	the	the	DT
43912	389	5	dish	dish	NN
43912	389	6	is	be	VBZ
43912	389	7	nearly	nearly	RB
43912	389	8	full	full	JJ
43912	389	9	.	.	.
43912	390	1	Last	last	JJ
43912	390	2	put	put	NN
43912	390	3	in	in	RP
43912	390	4	a	a	DT
43912	390	5	layer	layer	NN
43912	390	6	of	of	IN
43912	390	7	raw	raw	JJ
43912	390	8	tomatoes	tomato	NNS
43912	390	9	(	(	-LRB-
43912	390	10	canned	can	VBN
43912	390	11	tomatoes	tomato	NNS
43912	390	12	may	may	MD
43912	390	13	be	be	VB
43912	390	14	made	make	VBN
43912	390	15	to	to	TO
43912	390	16	serve	serve	VB
43912	390	17	the	the	DT
43912	390	18	purpose	purpose	NN
43912	390	19	)	)	-RRB-
43912	390	20	and	and	CC
43912	390	21	cover	cover	VB
43912	390	22	the	the	DT
43912	390	23	top	top	NN
43912	390	24	with	with	IN
43912	390	25	bread	bread	NN
43912	390	26	crumbs	crumb	NNS
43912	390	27	,	,	,
43912	390	28	salt	salt	NN
43912	390	29	,	,	,
43912	390	30	pepper	pepper	NN
43912	390	31	and	and	CC
43912	390	32	bits	bit	NNS
43912	390	33	of	of	IN
43912	390	34	butter	butter	NN
43912	390	35	.	.	.
43912	391	1	Bake	bake	VB
43912	391	2	in	in	IN
43912	391	3	the	the	DT
43912	391	4	oven	oven	NN
43912	391	5	for	for	IN
43912	391	6	one	one	CD
43912	391	7	-	-	HYPH
43912	391	8	half	half	NN
43912	391	9	hour	hour	NN
43912	391	10	.	.	.
43912	392	1	_	_	NNP
43912	392	2	Signorina	Signorina	NNP
43912	392	3	Irene	Irene	NNP
43912	392	4	Merlani	Merlani	NNP
43912	392	5	.	.	.
43912	392	6	_	_	NNP
43912	392	7	MEAT	MEAT	NNP
43912	392	8	SOUFFLÉ	SOUFFLÉ	NNP
43912	392	9	_	_	NNP
43912	392	10	Flam	Flam	NNP
43912	392	11	di	di	NNP
43912	392	12	Carne	Carne	NNP
43912	392	13	Avanzata	Avanzata	NNP
43912	392	14	_	_	NNP
43912	392	15	1	1	CD
43912	392	16	cup	cup	NN
43912	392	17	cold	cold	NN
43912	392	18	boiled	boil	VBN
43912	392	19	or	or	CC
43912	392	20	roast	roast	NN
43912	392	21	meat	meat	NN
43912	392	22	chopped	chop	VBD
43912	392	23	fine	fine	JJ
43912	392	24	1	1	CD
43912	392	25	oz	oz	UH
43912	392	26	.	.	.
43912	393	1	butter	butter	NN
43912	393	2	1	1	CD
43912	393	3	tablespoon	tablespoon	NN
43912	393	4	flour	flour	NN
43912	393	5	Grated	Grated	NNP
43912	393	6	cheese	cheese	NN
43912	393	7	,	,	,
43912	393	8	to	to	TO
43912	393	9	taste	taste	VB
43912	393	10	1	1	CD
43912	393	11	pint	pint	NN
43912	393	12	of	of	IN
43912	393	13	milk	milk	NN
43912	393	14	2	2	CD
43912	393	15	eggs	egg	NNS
43912	393	16	Salt	salt	NN
43912	393	17	,	,	,
43912	393	18	pepper	pepper	NN
43912	393	19	Make	make	VBP
43912	393	20	the	the	DT
43912	393	21	butter	butter	NN
43912	393	22	,	,	,
43912	393	23	flour	flour	NN
43912	393	24	and	and	CC
43912	393	25	milk	milk	NN
43912	393	26	into	into	IN
43912	393	27	a	a	DT
43912	393	28	white	white	JJ
43912	393	29	sauce	sauce	NN
43912	393	30	by	by	IN
43912	393	31	melting	melt	VBG
43912	393	32	the	the	DT
43912	393	33	butter	butter	NN
43912	393	34	,	,	,
43912	393	35	cooking	cook	VBG
43912	393	36	the	the	DT
43912	393	37	flour	flour	NN
43912	393	38	in	in	IN
43912	393	39	it	-PRON-	PRP
43912	393	40	until	until	IN
43912	393	41	the	the	DT
43912	393	42	mixture	mixture	NN
43912	393	43	bubbles	bubble	NNS
43912	393	44	and	and	CC
43912	393	45	begins	begin	VBZ
43912	393	46	to	to	TO
43912	393	47	brown	brown	VB
43912	393	48	,	,	,
43912	393	49	then	then	RB
43912	393	50	adding	add	VBG
43912	393	51	the	the	DT
43912	393	52	milk	milk	NN
43912	393	53	and	and	CC
43912	393	54	cooking	cooking	NN
43912	393	55	until	until	IN
43912	393	56	it	-PRON-	PRP
43912	393	57	is	be	VBZ
43912	393	58	smooth	smooth	JJ
43912	393	59	.	.	.
43912	394	1	Let	let	VB
43912	394	2	this	this	DT
43912	394	3	cool	cool	VB
43912	394	4	.	.	.
43912	395	1	Brown	brown	VB
43912	395	2	the	the	DT
43912	395	3	meat	meat	NN
43912	395	4	in	in	IN
43912	395	5	a	a	DT
43912	395	6	saucepan	saucepan	NN
43912	395	7	with	with	IN
43912	395	8	a	a	DT
43912	395	9	little	little	JJ
43912	395	10	fat	fat	NN
43912	395	11	or	or	CC
43912	395	12	drippings	dripping	NNS
43912	395	13	,	,	,
43912	395	14	salt	salt	NN
43912	395	15	and	and	CC
43912	395	16	pepper	pepper	NN
43912	395	17	.	.	.
43912	396	1	Take	take	VB
43912	396	2	it	-PRON-	PRP
43912	396	3	from	from	IN
43912	396	4	the	the	DT
43912	396	5	fire	fire	NN
43912	396	6	and	and	CC
43912	396	7	add	add	VB
43912	396	8	the	the	DT
43912	396	9	white	white	JJ
43912	396	10	sauce	sauce	NN
43912	396	11	and	and	CC
43912	396	12	the	the	DT
43912	396	13	eggs	egg	NNS
43912	396	14	well	well	RB
43912	396	15	beaten	beat	VBN
43912	396	16	.	.	.
43912	397	1	Season	season	NN
43912	397	2	with	with	IN
43912	397	3	grated	grate	VBN
43912	397	4	cheese	cheese	NN
43912	397	5	,	,	,
43912	397	6	salt	salt	NN
43912	397	7	and	and	CC
43912	397	8	pepper	pepper	NN
43912	397	9	.	.	.
43912	398	1	Butter	butter	VB
43912	398	2	a	a	DT
43912	398	3	mould	mould	NN
43912	398	4	and	and	CC
43912	398	5	sprinkle	sprinkle	VB
43912	398	6	it	-PRON-	PRP
43912	398	7	with	with	IN
43912	398	8	bread	bread	NN
43912	398	9	crumbs	crumb	NNS
43912	398	10	,	,	,
43912	398	11	fill	fill	VBP
43912	398	12	with	with	IN
43912	398	13	the	the	DT
43912	398	14	mixture	mixture	NN
43912	398	15	and	and	CC
43912	398	16	steam	steam	NN
43912	398	17	or	or	CC
43912	398	18	bake	bake	VB
43912	398	19	as	as	IN
43912	398	20	a	a	DT
43912	398	21	custard	custard	NN
43912	398	22	for	for	IN
43912	398	23	an	an	DT
43912	398	24	hour	hour	NN
43912	398	25	.	.	.
43912	399	1	Serve	serve	VB
43912	399	2	with	with	IN
43912	399	3	any	any	DT
43912	399	4	good	good	JJ
43912	399	5	meat	meat	NN
43912	399	6	or	or	CC
43912	399	7	tomato	tomato	NN
43912	399	8	sauce	sauce	NN
43912	399	9	.	.	.
43912	400	1	_	_	NNP
43912	400	2	Signorina	Signorina	NNP
43912	400	3	Irene	Irene	NNP
43912	400	4	Merlani	Merlani	NNP
43912	400	5	.	.	.
43912	400	6	_	_	NNP
43912	400	7	MEAT	MEAT	NNP
43912	400	8	OMELETTE	OMELETTE	NNP
43912	400	9	_	_	NNP
43912	400	10	Polpettone	Polpettone	NNP
43912	400	11	_	_	NNP
43912	400	12	Cold	Cold	NNP
43912	400	13	boiled	boil	VBD
43912	400	14	meat	meat	NN
43912	400	15	An	an	DT
43912	400	16	egg	egg	NN
43912	400	17	Bread	Bread	NNP
43912	400	18	crumbs	crumb	VBZ
43912	400	19	Butter	Butter	NNP
43912	400	20	,	,	,
43912	400	21	hot	hot	JJ
43912	400	22	water	water	NN
43912	400	23	Chop	Chop	NNP
43912	400	24	or	or	CC
43912	400	25	grind	grind	VB
43912	400	26	cold	cold	JJ
43912	400	27	boiled	boil	VBN
43912	400	28	meat	meat	NN
43912	400	29	and	and	CC
43912	400	30	form	form	VB
43912	400	31	into	into	IN
43912	400	32	an	an	DT
43912	400	33	oval	oval	JJ
43912	400	34	cake	cake	NN
43912	400	35	after	after	IN
43912	400	36	mixing	mix	VBG
43912	400	37	it	-PRON-	PRP
43912	400	38	with	with	IN
43912	400	39	enough	enough	RB
43912	400	40	slightly	slightly	RB
43912	400	41	beaten	beat	VBN
43912	400	42	egg	egg	NN
43912	400	43	and	and	CC
43912	400	44	bread	bread	NN
43912	400	45	crumbs	crumb	NNS
43912	400	46	(	(	-LRB-
43912	400	47	soaked	soak	VBN
43912	400	48	in	in	IN
43912	400	49	hot	hot	JJ
43912	400	50	water	water	NN
43912	400	51	and	and	CC
43912	400	52	seasoned	season	VBN
43912	400	53	with	with	IN
43912	400	54	butter	butter	NN
43912	400	55	)	)	-RRB-
43912	400	56	to	to	TO
43912	400	57	make	make	VB
43912	400	58	it	-PRON-	PRP
43912	400	59	hold	hold	VB
43912	400	60	its	-PRON-	PRP$
43912	400	61	shape	shape	NN
43912	400	62	.	.	.
43912	401	1	Sauté	sauté	VB
43912	401	2	on	on	IN
43912	401	3	one	one	CD
43912	401	4	side	side	NN
43912	401	5	in	in	IN
43912	401	6	a	a	DT
43912	401	7	frying	frying	JJ
43912	401	8	pan	pan	NN
43912	401	9	.	.	.
43912	402	1	To	to	TO
43912	402	2	turn	turn	VB
43912	402	3	it	-PRON-	PRP
43912	402	4	use	use	VB
43912	402	5	a	a	DT
43912	402	6	plate	plate	NN
43912	402	7	or	or	CC
43912	402	8	cover	cover	VB
43912	402	9	so	so	RB
43912	402	10	as	as	IN
43912	402	11	not	not	RB
43912	402	12	to	to	TO
43912	402	13	break	break	VB
43912	402	14	it	-PRON-	PRP
43912	402	15	.	.	.
43912	403	1	Sauté	sauté	NN
43912	403	2	on	on	IN
43912	403	3	the	the	DT
43912	403	4	other	other	JJ
43912	403	5	side	side	NN
43912	403	6	.	.	.
43912	404	1	Lift	lift	VB
43912	404	2	it	-PRON-	PRP
43912	404	3	from	from	IN
43912	404	4	the	the	DT
43912	404	5	pan	pan	NN
43912	404	6	and	and	CC
43912	404	7	with	with	IN
43912	404	8	the	the	DT
43912	404	9	fat	fat	NN
43912	404	10	remaining	remain	VBG
43912	404	11	in	in	IN
43912	404	12	the	the	DT
43912	404	13	pan	pan	NN
43912	404	14	make	make	VB
43912	404	15	a	a	DT
43912	404	16	gravy	gravy	NN
43912	404	17	to	to	TO
43912	404	18	pour	pour	VB
43912	404	19	over	over	IN
43912	404	20	it	-PRON-	PRP
43912	404	21	,	,	,
43912	404	22	which	which	WDT
43912	404	23	may	may	MD
43912	404	24	be	be	VB
43912	404	25	enriched	enrich	VBN
43912	404	26	by	by	IN
43912	404	27	the	the	DT
43912	404	28	addition	addition	NN
43912	404	29	of	of	IN
43912	404	30	a	a	DT
43912	404	31	beaten	beat	VBN
43912	404	32	egg	egg	NN
43912	404	33	and	and	CC
43912	404	34	a	a	DT
43912	404	35	dash	dash	NN
43912	404	36	of	of	IN
43912	404	37	lemon	lemon	NN
43912	404	38	juice	juice	NN
43912	404	39	just	just	RB
43912	404	40	as	as	IN
43912	404	41	it	-PRON-	PRP
43912	404	42	is	be	VBZ
43912	404	43	taken	take	VBN
43912	404	44	from	from	IN
43912	404	45	the	the	DT
43912	404	46	fire	fire	NN
43912	404	47	.	.	.
43912	405	1	A	a	DT
43912	405	2	_	_	NNP
43912	405	3	Polpettone	Polpettone	NNP
43912	405	4	_	_	NNP
43912	405	5	from	from	IN
43912	405	6	left	left	JJ
43912	405	7	over	over	IN
43912	405	8	soup	soup	NN
43912	405	9	meat	meat	NN
43912	405	10	often	often	RB
43912	405	11	forms	form	VBZ
43912	405	12	the	the	DT
43912	405	13	second	second	JJ
43912	405	14	course	course	NN
43912	405	15	to	to	IN
43912	405	16	a	a	DT
43912	405	17	meal	meal	NN
43912	405	18	,	,	,
43912	405	19	the	the	DT
43912	405	20	first	first	JJ
43912	405	21	course	course	NN
43912	405	22	of	of	IN
43912	405	23	which	which	WDT
43912	405	24	has	have	VBZ
43912	405	25	been	be	VBN
43912	405	26	the	the	DT
43912	405	27	soup	soup	NN
43912	405	28	made	make	VBN
43912	405	29	from	from	IN
43912	405	30	this	this	DT
43912	405	31	meat	meat	NN
43912	405	32	with	with	IN
43912	405	33	vegetables	vegetable	NNS
43912	405	34	or	or	CC
43912	405	35	macaroni	macaroni	RB
43912	405	36	cooked	cook	VBN
43912	405	37	in	in	IN
43912	405	38	it	-PRON-	PRP
43912	405	39	.	.	.
43912	406	1	STEW	STEW	NNS
43912	406	2	OF	of	IN
43912	406	3	BEEF	beef	NN
43912	406	4	OR	or	CC
43912	406	5	VEAL	veal	NN
43912	406	6	WITH	with	IN
43912	406	7	MACARONI	MACARONI	NNP
43912	406	8	_	_	NNP
43912	406	9	Stufato	Stufato	NNP
43912	406	10	di	di	FW
43912	406	11	Vitello	Vitello	NNP
43912	406	12	con	con	NN
43912	406	13	Maccheroni	Maccheroni	NNP
43912	406	14	_	_	NNP
43912	406	15	1	1	CD
43912	406	16	-	-	SYM
43912	406	17	1/2	1/2	CD
43912	406	18	lbs	lbs	NN
43912	406	19	.	.	.
43912	407	1	beef	beef	NN
43912	407	2	or	or	CC
43912	407	3	veal	veal	NN
43912	407	4	suitable	suitable	JJ
43912	407	5	for	for	IN
43912	407	6	stewing	stew	VBG
43912	407	7	1/4	1/4	CD
43912	407	8	cup	cup	NN
43912	407	9	vegetable	vegetable	NN
43912	407	10	oil	oil	NN
43912	407	11	or	or	CC
43912	407	12	shortening	shorten	VBG
43912	407	13	1	1	CD
43912	407	14	cup	cup	NN
43912	407	15	broth	broth	NN
43912	407	16	or	or	CC
43912	407	17	sour	sour	JJ
43912	407	18	milk	milk	NN
43912	407	19	2	2	CD
43912	407	20	large	large	JJ
43912	407	21	onions	onion	NNS
43912	407	22	Salt	Salt	NNP
43912	407	23	Pepper	Pepper	NNP
43912	407	24	Cut	Cut	NNP
43912	407	25	the	the	DT
43912	407	26	meat	meat	NN
43912	407	27	into	into	IN
43912	407	28	little	little	JJ
43912	407	29	pieces	piece	NNS
43912	407	30	and	and	CC
43912	407	31	season	season	NN
43912	407	32	each	each	DT
43912	407	33	piece	piece	NN
43912	407	34	with	with	IN
43912	407	35	salt	salt	NN
43912	407	36	and	and	CC
43912	407	37	pepper	pepper	NN
43912	407	38	.	.	.
43912	408	1	Chop	chop	VB
43912	408	2	the	the	DT
43912	408	3	onions	onion	NNS
43912	408	4	very	very	RB
43912	408	5	fine	fine	RB
43912	408	6	or	or	CC
43912	408	7	put	put	VBD
43912	408	8	them	-PRON-	PRP
43912	408	9	through	through	IN
43912	408	10	the	the	DT
43912	408	11	meat	meat	NN
43912	408	12	grinder	grinder	NN
43912	408	13	,	,	,
43912	408	14	and	and	CC
43912	408	15	fry	fry	VB
43912	408	16	them	-PRON-	PRP
43912	408	17	brown	brown	JJ
43912	408	18	in	in	IN
43912	408	19	the	the	DT
43912	408	20	fat	fat	NN
43912	408	21	.	.	.
43912	409	1	Put	put	VB
43912	409	2	in	in	RP
43912	409	3	the	the	DT
43912	409	4	meat	meat	NN
43912	409	5	and	and	CC
43912	409	6	let	let	VB
43912	409	7	it	-PRON-	PRP
43912	409	8	cook	cook	VB
43912	409	9	until	until	IN
43912	409	10	it	-PRON-	PRP
43912	409	11	has	have	VBZ
43912	409	12	absorbed	absorb	VBN
43912	409	13	all	all	PDT
43912	409	14	the	the	DT
43912	409	15	fat	fat	NN
43912	409	16	and	and	CC
43912	409	17	is	be	VBZ
43912	409	18	slightly	slightly	RB
43912	409	19	browned	brown	VBN
43912	409	20	.	.	.
43912	410	1	Add	add	VB
43912	410	2	the	the	DT
43912	410	3	broth	broth	NN
43912	410	4	or	or	CC
43912	410	5	milk	milk	NN
43912	410	6	and	and	CC
43912	410	7	let	let	VB
43912	410	8	it	-PRON-	PRP
43912	410	9	cook	cook	VB
43912	410	10	over	over	IN
43912	410	11	a	a	DT
43912	410	12	moderate	moderate	JJ
43912	410	13	fire	fire	NN
43912	410	14	.	.	.
43912	411	1	As	as	IN
43912	411	2	a	a	DT
43912	411	3	vegetable	vegetable	NN
43912	411	4	with	with	IN
43912	411	5	this	this	DT
43912	411	6	stew	stew	NN
43912	411	7	serve	serve	VBP
43912	411	8	macaroni	macaroni	NNP
43912	411	9	boiled	boil	VBN
43912	411	10	,	,	,
43912	411	11	drained	drain	VBD
43912	411	12	and	and	CC
43912	411	13	seasoned	season	VBN
43912	411	14	with	with	IN
43912	411	15	tomato	tomato	NNP
43912	411	16	sauce[10	sauce[10	NNP
43912	411	17	]	]	-RRB-
43912	411	18	and	and	CC
43912	411	19	butter	butter	NN
43912	411	20	.	.	.
43912	412	1	_	_	NNP
43912	412	2	Signorina	Signorina	NNP
43912	412	3	Irene	Irene	NNP
43912	412	4	Merlani	Merlani	NNP
43912	412	5	.	.	.
43912	412	6	_	_	NNP
43912	412	7	[	[	-LRB-
43912	412	8	10	10	CD
43912	412	9	]	]	-RRB-
43912	412	10	See	see	VB
43912	412	11	page	page	NN
43912	412	12	5	5	CD
43912	412	13	.	.	.
43912	413	1	PIGEONS	pigeon	NNS
43912	413	2	IN	in	IN
43912	413	3	CORNMEAL	CORNMEAL	NNP
43912	413	4	_	_	NNP
43912	413	5	Piccioni	Piccioni	NNP
43912	413	6	con	con	NNP
43912	413	7	Polenta	Polenta	NNP
43912	413	8	_	_	NNP
43912	413	9	Pigeons	Pigeons	NNP
43912	413	10	Butter	Butter	NNP
43912	413	11	Chopped	chop	VBD
43912	413	12	onion	onion	NN
43912	413	13	Stock	stock	NN
43912	413	14	,	,	,
43912	413	15	or	or	CC
43912	413	16	boiling	boiling	NN
43912	413	17	water	water	NN
43912	413	18	and	and	CC
43912	413	19	bouillon	bouillon	NN
43912	413	20	cubes	cube	NNS
43912	413	21	Sage	Sage	NNP
43912	413	22	Yellow	Yellow	NNP
43912	413	23	cornmeal	cornmeal	NN
43912	413	24	Salt	salt	NN
43912	413	25	,	,	,
43912	413	26	pepper	pepper	NN
43912	413	27	Make	make	VBP
43912	413	28	a	a	DT
43912	413	29	stiff	stiff	JJ
43912	413	30	cornmeal	cornmeal	JJ
43912	413	31	mush	mush	NN
43912	413	32	,	,	,
43912	413	33	thoroughly	thoroughly	RB
43912	413	34	cooked	cook	VBN
43912	413	35	.	.	.
43912	414	1	Cut	cut	VB
43912	414	2	the	the	DT
43912	414	3	pigeons	pigeon	NNS
43912	414	4	in	in	IN
43912	414	5	quarters	quarter	NNS
43912	414	6	or	or	CC
43912	414	7	even	even	RB
43912	414	8	smaller	small	JJR
43912	414	9	pieces	piece	NNS
43912	414	10	.	.	.
43912	415	1	Brown	brown	VB
43912	415	2	them	-PRON-	PRP
43912	415	3	in	in	IN
43912	415	4	butter	butter	NN
43912	415	5	with	with	IN
43912	415	6	salt	salt	NN
43912	415	7	,	,	,
43912	415	8	pepper	pepper	NN
43912	415	9	and	and	CC
43912	415	10	a	a	DT
43912	415	11	little	little	JJ
43912	415	12	chopped	chopped	JJ
43912	415	13	onion	onion	NN
43912	415	14	.	.	.
43912	416	1	Cover	cover	VB
43912	416	2	with	with	IN
43912	416	3	stock	stock	NN
43912	416	4	,	,	,
43912	416	5	add	add	VB
43912	416	6	a	a	DT
43912	416	7	bit	bit	NN
43912	416	8	of	of	IN
43912	416	9	sage	sage	NN
43912	416	10	and	and	CC
43912	416	11	stew	stew	NN
43912	416	12	slowly	slowly	RB
43912	416	13	for	for	IN
43912	416	14	an	an	DT
43912	416	15	hour	hour	NN
43912	416	16	and	and	CC
43912	416	17	a	a	DT
43912	416	18	half	half	NN
43912	416	19	.	.	.
43912	417	1	If	if	IN
43912	417	2	the	the	DT
43912	417	3	birds	bird	NNS
43912	417	4	are	be	VBP
43912	417	5	young	young	JJ
43912	417	6	less	less	JJR
43912	417	7	time	time	NN
43912	417	8	will	will	MD
43912	417	9	do	do	VB
43912	417	10	.	.	.
43912	418	1	Line	line	VB
43912	418	2	a	a	DT
43912	418	3	round	round	JJ
43912	418	4	dish	dish	NN
43912	418	5	with	with	IN
43912	418	6	the	the	DT
43912	418	7	mush	mush	NN
43912	418	8	,	,	,
43912	418	9	hollowed	hollow	VBD
43912	418	10	out	out	RP
43912	418	11	.	.	.
43912	419	1	Lay	lay	VB
43912	419	2	the	the	DT
43912	419	3	pigeons	pigeon	NNS
43912	419	4	with	with	IN
43912	419	5	their	-PRON-	PRP$
43912	419	6	sauce	sauce	NN
43912	419	7	inside	inside	RB
43912	419	8	of	of	IN
43912	419	9	this	this	DT
43912	419	10	and	and	CC
43912	419	11	serve	serve	VB
43912	419	12	hot	hot	JJ
43912	419	13	.	.	.
43912	420	1	SMOTHERED	SMOTHERED	NNP
43912	420	2	CHICKEN	CHICKEN	NNS
43912	420	3	_	_	NNP
43912	420	4	Stufato	Stufato	NNP
43912	420	5	di	di	NNP
43912	420	6	Pollo	Pollo	NNP
43912	420	7	_	_	NNP
43912	420	8	A	a	DT
43912	420	9	chicken	chicken	NN
43912	420	10	(	(	-LRB-
43912	420	11	this	this	DT
43912	420	12	is	be	VBZ
43912	420	13	an	an	DT
43912	420	14	excellent	excellent	JJ
43912	420	15	way	way	NN
43912	420	16	to	to	TO
43912	420	17	cook	cook	VB
43912	420	18	a	a	DT
43912	420	19	tough	tough	JJ
43912	420	20	fowl	fowl	NN
43912	420	21	)	)	-RRB-
43912	420	22	4	4	CD
43912	420	23	oz	oz	IN
43912	420	24	.	.	.
43912	421	1	fat	fat	JJ
43912	421	2	,	,	,
43912	421	3	half	half	JJ
43912	421	4	butter	butter	NN
43912	421	5	and	and	CC
43912	421	6	half	half	NN
43912	421	7	lard	lard	NN
43912	421	8	,	,	,
43912	421	9	or	or	CC
43912	421	10	any	any	DT
43912	421	11	substitute	substitute	NN
43912	421	12	1	1	CD
43912	421	13	cup	cup	NN
43912	421	14	tomatoes	tomato	NNS
43912	421	15	stewed	stew	VBD
43912	421	16	down	down	RP
43912	421	17	and	and	CC
43912	421	18	put	put	VBD
43912	421	19	through	through	RP
43912	421	20	a	a	DT
43912	421	21	sieve	sieve	NN
43912	421	22	1	1	CD
43912	421	23	carrot	carrot	NN
43912	421	24	1	1	CD
43912	421	25	onion	onion	NN
43912	421	26	Boiling	boiling	NN
43912	421	27	water	water	NN
43912	421	28	1	1	CD
43912	421	29	stalk	stalk	NN
43912	421	30	celery	celery	NN
43912	421	31	Cut	Cut	NNP
43912	421	32	up	up	RP
43912	421	33	the	the	DT
43912	421	34	chicken	chicken	NN
43912	421	35	,	,	,
43912	421	36	rub	rub	VB
43912	421	37	it	-PRON-	PRP
43912	421	38	with	with	IN
43912	421	39	the	the	DT
43912	421	40	lard	lard	NN
43912	421	41	and	and	CC
43912	421	42	brown	brown	VB
43912	421	43	it	-PRON-	PRP
43912	421	44	in	in	IN
43912	421	45	the	the	DT
43912	421	46	other	other	JJ
43912	421	47	half	half	NN
43912	421	48	of	of	IN
43912	421	49	the	the	DT
43912	421	50	fat	fat	NN
43912	421	51	.	.	.
43912	422	1	Add	add	VB
43912	422	2	the	the	DT
43912	422	3	strained	strained	JJ
43912	422	4	tomato	tomato	NN
43912	422	5	,	,	,
43912	422	6	then	then	RB
43912	422	7	the	the	DT
43912	422	8	finely	finely	RB
43912	422	9	chopped	chop	VBN
43912	422	10	onion	onion	NN
43912	422	11	,	,	,
43912	422	12	finally	finally	RB
43912	422	13	the	the	DT
43912	422	14	carrot	carrot	NN
43912	422	15	and	and	CC
43912	422	16	celery	celery	NN
43912	422	17	cut	cut	NN
43912	422	18	into	into	IN
43912	422	19	small	small	JJ
43912	422	20	pieces	piece	NNS
43912	422	21	,	,	,
43912	422	22	and	and	CC
43912	422	23	season	season	NN
43912	422	24	with	with	IN
43912	422	25	salt	salt	NN
43912	422	26	and	and	CC
43912	422	27	pepper	pepper	NN
43912	422	28	.	.	.
43912	423	1	Let	let	VB
43912	423	2	it	-PRON-	PRP
43912	423	3	simmer	simmer	VB
43912	423	4	slowly	slowly	RB
43912	423	5	until	until	IN
43912	423	6	perfectly	perfectly	RB
43912	423	7	tender	tender	JJ
43912	423	8	,	,	,
43912	423	9	adding	add	VBG
43912	423	10	hot	hot	JJ
43912	423	11	water	water	NN
43912	423	12	enough	enough	RB
43912	423	13	to	to	TO
43912	423	14	keep	keep	VB
43912	423	15	it	-PRON-	PRP
43912	423	16	moist	moist	JJ
43912	423	17	,	,	,
43912	423	18	from	from	IN
43912	423	19	time	time	NN
43912	423	20	to	to	IN
43912	423	21	time	time	NN
43912	423	22	,	,	,
43912	423	23	as	as	IN
43912	423	24	the	the	DT
43912	423	25	strained	strained	JJ
43912	423	26	tomato	tomato	NN
43912	423	27	cooks	cook	NNS
43912	423	28	away	away	RB
43912	423	29	.	.	.
43912	424	1	_	_	NNP
43912	424	2	Signorina	Signorina	NNP
43912	424	3	Irene	Irene	NNP
43912	424	4	Merlani	Merlani	NNP
43912	424	5	.	.	.
43912	424	6	_	_	NNP
43912	424	7	CHICKEN	CHICKEN	NNP
43912	424	8	ALLA	ALLA	NNP
43912	424	9	CACCIATORA	CACCIATORA	NNP
43912	424	10	_	_	NNP
43912	424	11	Pollo	Pollo	NNP
43912	424	12	alla	alla	NN
43912	424	13	Cacciatora	Cacciatora	NNP
43912	424	14	_	_	NNP
43912	424	15	A	a	DT
43912	424	16	chicken	chicken	NN
43912	424	17	1	1	CD
43912	424	18	pint	pint	NN
43912	424	19	fresh	fresh	JJ
43912	424	20	or	or	CC
43912	424	21	canned	canned	JJ
43912	424	22	tomatoes	tomato	NNS
43912	424	23	1/4	1/4	CD
43912	424	24	lb	lb	IN
43912	424	25	.	.	.
43912	425	1	fat	fat	NNP
43912	425	2	salt	salt	NNP
43912	425	3	pork	pork	NN
43912	425	4	or	or	CC
43912	425	5	bacon	bacon	NN
43912	425	6	Flour	flour	NN
43912	425	7	6	6	CD
43912	425	8	sweet	sweet	JJ
43912	425	9	green	green	JJ
43912	425	10	peppers	pepper	NNS
43912	425	11	2	2	CD
43912	425	12	or	or	CC
43912	425	13	3	3	CD
43912	425	14	medium	medium	JJ
43912	425	15	sized	sized	JJ
43912	425	16	onions	onion	NNS
43912	425	17	Grind	Grind	NNP
43912	425	18	or	or	CC
43912	425	19	chop	chop	VB
43912	425	20	the	the	DT
43912	425	21	salt	salt	NN
43912	425	22	pork	pork	NN
43912	425	23	and	and	CC
43912	425	24	put	put	VBD
43912	425	25	in	in	RP
43912	425	26	a	a	DT
43912	425	27	large	large	JJ
43912	425	28	frying	frying	NN
43912	425	29	pan	pan	NN
43912	425	30	with	with	IN
43912	425	31	the	the	DT
43912	425	32	onions	onion	NNS
43912	425	33	sliced	slice	VBN
43912	425	34	thin	thin	RB
43912	425	35	.	.	.
43912	426	1	Fry	Fry	NNP
43912	426	2	the	the	DT
43912	426	3	onions	onion	NNS
43912	426	4	slowly	slowly	RB
43912	426	5	and	and	CC
43912	426	6	carefully	carefully	RB
43912	426	7	until	until	IN
43912	426	8	they	-PRON-	PRP
43912	426	9	are	be	VBP
43912	426	10	golden	golden	JJ
43912	426	11	brown	brown	NNP
43912	426	12	.	.	.
43912	427	1	Skim	skim	VB
43912	427	2	them	-PRON-	PRP
43912	427	3	out	out	RP
43912	427	4	.	.	.
43912	428	1	Cut	cut	VB
43912	428	2	up	up	RP
43912	428	3	the	the	DT
43912	428	4	chicken	chicken	NN
43912	428	5	,	,	,
43912	428	6	sprinkle	sprinkle	VB
43912	428	7	the	the	DT
43912	428	8	pieces	piece	NNS
43912	428	9	with	with	IN
43912	428	10	flour	flour	NN
43912	428	11	,	,	,
43912	428	12	salt	salt	NN
43912	428	13	and	and	CC
43912	428	14	pepper	pepper	NN
43912	428	15	,	,	,
43912	428	16	and	and	CC
43912	428	17	sauté	sauté	NN
43912	428	18	in	in	IN
43912	428	19	the	the	DT
43912	428	20	fat	fat	NN
43912	428	21	which	which	WDT
43912	428	22	remains	remain	VBZ
43912	428	23	in	in	IN
43912	428	24	the	the	DT
43912	428	25	frying	fry	VBG
43912	428	26	pan	pan	NN
43912	428	27	.	.	.
43912	429	1	When	when	WRB
43912	429	2	the	the	DT
43912	429	3	chicken	chicken	NN
43912	429	4	is	be	VBZ
43912	429	5	brown	brown	JJ
43912	429	6	add	add	VBP
43912	429	7	the	the	DT
43912	429	8	tomatoes	tomato	NNS
43912	429	9	and	and	CC
43912	429	10	green	green	JJ
43912	429	11	peppers	pepper	NNS
43912	429	12	and	and	CC
43912	429	13	put	put	VBD
43912	429	14	back	back	RB
43912	429	15	the	the	DT
43912	429	16	onions	onion	NNS
43912	429	17	.	.	.
43912	430	1	When	when	WRB
43912	430	2	the	the	DT
43912	430	3	vegetables	vegetable	NNS
43912	430	4	have	have	VBP
43912	430	5	cooked	cook	VBN
43912	430	6	down	down	RP
43912	430	7	to	to	IN
43912	430	8	a	a	DT
43912	430	9	thick	thick	JJ
43912	430	10	gravy	gravy	NN
43912	430	11	keep	keep	VBP
43912	430	12	adding	add	VBG
43912	430	13	enough	enough	JJ
43912	430	14	hot	hot	JJ
43912	430	15	water	water	NN
43912	430	16	to	to	TO
43912	430	17	prevent	prevent	VB
43912	430	18	their	-PRON-	PRP$
43912	430	19	burning	burning	NN
43912	430	20	.	.	.
43912	431	1	Cover	cover	VB
43912	431	2	the	the	DT
43912	431	3	pan	pan	NN
43912	431	4	tightly	tightly	RB
43912	431	5	and	and	CC
43912	431	6	simmer	simmer	VB
43912	431	7	until	until	IN
43912	431	8	the	the	DT
43912	431	9	chicken	chicken	NN
43912	431	10	is	be	VBZ
43912	431	11	very	very	RB
43912	431	12	tender	tender	JJ
43912	431	13	.	.	.
43912	432	1	This	this	DT
43912	432	2	an	an	DT
43912	432	3	excellent	excellent	JJ
43912	432	4	way	way	NN
43912	432	5	to	to	TO
43912	432	6	cook	cook	VB
43912	432	7	tough	tough	JJ
43912	432	8	chickens	chicken	NNS
43912	432	9	.	.	.
43912	433	1	Fowls	fowl	NNS
43912	433	2	which	which	WDT
43912	433	3	have	have	VBP
43912	433	4	been	be	VBN
43912	433	5	boiled	boil	VBN
43912	433	6	may	may	MD
43912	433	7	be	be	VB
43912	433	8	cooked	cook	VBN
43912	433	9	in	in	IN
43912	433	10	this	this	DT
43912	433	11	way	way	NN
43912	433	12	,	,	,
43912	433	13	but	but	CC
43912	433	14	of	of	IN
43912	433	15	course	course	NN
43912	433	16	young	young	JJ
43912	433	17	and	and	CC
43912	433	18	tender	tender	JJ
43912	433	19	chickens	chicken	NNS
43912	433	20	will	will	MD
43912	433	21	have	have	VB
43912	433	22	the	the	DT
43912	433	23	finer	fine	JJR
43912	433	24	flavor	flavor	NN
43912	433	25	.	.	.
43912	434	1	BOILED	boiled	NN
43912	434	2	FOWL	FOWL	NNS
43912	434	3	WITH	with	IN
43912	434	4	RICE	rice	NN
43912	434	5	_	_	NNP
43912	434	6	Lesso	Lesso	NNP
43912	434	7	di	di	NNP
43912	434	8	Pollo	Pollo	NNP
43912	434	9	col	col	NN
43912	434	10	Riso	Riso	NNP
43912	434	11	_	_	NNP
43912	434	12	1/2	1/2	CD
43912	434	13	lb	lb	IN
43912	434	14	.	.	.
43912	435	1	rice	rice	VB
43912	435	2	A	a	DT
43912	435	3	fowl	fowl	NN
43912	435	4	suitable	suitable	JJ
43912	435	5	for	for	IN
43912	435	6	boiling	boil	VBG
43912	435	7	Salt	salt	NN
43912	435	8	and	and	CC
43912	435	9	pepper	pepper	NN
43912	435	10	1	1	CD
43912	435	11	egg	egg	NN
43912	435	12	Butter	Butter	NNP
43912	435	13	Grated	Grated	NNP
43912	435	14	cheese	cheese	NN
43912	435	15	Cut	Cut	VBD
43912	435	16	up	up	RP
43912	435	17	the	the	DT
43912	435	18	fowl	fowl	NN
43912	435	19	and	and	CC
43912	435	20	boil	boil	VB
43912	435	21	until	until	IN
43912	435	22	it	-PRON-	PRP
43912	435	23	is	be	VBZ
43912	435	24	tender	tender	JJ
43912	435	25	.	.	.
43912	436	1	Wash	wash	VB
43912	436	2	the	the	DT
43912	436	3	rice	rice	NN
43912	436	4	and	and	CC
43912	436	5	blanch	blanch	VB
43912	436	6	it	-PRON-	PRP
43912	436	7	by	by	IN
43912	436	8	letting	let	VBG
43912	436	9	it	-PRON-	PRP
43912	436	10	come	come	VB
43912	436	11	to	to	IN
43912	436	12	a	a	DT
43912	436	13	boil	boil	NN
43912	436	14	and	and	CC
43912	436	15	cook	cook	VB
43912	436	16	a	a	DT
43912	436	17	few	few	JJ
43912	436	18	minutes	minute	NNS
43912	436	19	in	in	IN
43912	436	20	salted	salted	JJ
43912	436	21	water	water	NN
43912	436	22	.	.	.
43912	437	1	Finish	finish	NN
43912	437	2	cooking	cook	VBG
43912	437	3	it	-PRON-	PRP
43912	437	4	in	in	IN
43912	437	5	the	the	DT
43912	437	6	broth	broth	NN
43912	437	7	from	from	IN
43912	437	8	the	the	DT
43912	437	9	boiled	boil	VBN
43912	437	10	fowl	fowl	NN
43912	437	11	.	.	.
43912	438	1	Do	do	VB
43912	438	2	not	not	RB
43912	438	3	cook	cook	VB
43912	438	4	it	-PRON-	PRP
43912	438	5	too	too	RB
43912	438	6	long	long	RB
43912	438	7	or	or	CC
43912	438	8	it	-PRON-	PRP
43912	438	9	will	will	MD
43912	438	10	be	be	VB
43912	438	11	mushy	mushy	JJ
43912	438	12	.	.	.
43912	439	1	Add	add	VB
43912	439	2	the	the	DT
43912	439	3	broth	broth	NN
43912	439	4	a	a	DT
43912	439	5	little	little	JJ
43912	439	6	at	at	IN
43912	439	7	a	a	DT
43912	439	8	time	time	NN
43912	439	9	to	to	TO
43912	439	10	be	be	VB
43912	439	11	sure	sure	JJ
43912	439	12	the	the	DT
43912	439	13	rice	rice	NN
43912	439	14	is	be	VBZ
43912	439	15	not	not	RB
43912	439	16	too	too	RB
43912	439	17	wet	wet	JJ
43912	439	18	when	when	WRB
43912	439	19	it	-PRON-	PRP
43912	439	20	is	be	VBZ
43912	439	21	done	do	VBN
43912	439	22	.	.	.
43912	440	1	Season	season	NN
43912	440	2	with	with	IN
43912	440	3	cheese	cheese	NN
43912	440	4	and	and	CC
43912	440	5	butter	butter	NN
43912	440	6	and	and	CC
43912	440	7	add	add	VB
43912	440	8	the	the	DT
43912	440	9	egg	egg	NN
43912	440	10	yolk	yolk	NNP
43912	440	11	to	to	TO
43912	440	12	bind	bind	VB
43912	440	13	it	-PRON-	PRP
43912	440	14	just	just	RB
43912	440	15	as	as	IN
43912	440	16	it	-PRON-	PRP
43912	440	17	is	be	VBZ
43912	440	18	taken	take	VBN
43912	440	19	from	from	IN
43912	440	20	the	the	DT
43912	440	21	fire	fire	NN
43912	440	22	.	.	.
43912	441	1	Serve	serve	VB
43912	441	2	as	as	IN
43912	441	3	a	a	DT
43912	441	4	border	border	NN
43912	441	5	around	around	IN
43912	441	6	the	the	DT
43912	441	7	fowl	fowl	NN
43912	441	8	.	.	.
43912	442	1	STUFFING	stuffing	NN
43912	442	2	FOR	for	IN
43912	442	3	ROAST	roast	NN
43912	442	4	CHICKEN	CHICKEN	NNS
43912	442	5	OR	or	CC
43912	442	6	TURKEY	TURKEY	NNP
43912	442	7	_	_	NNP
43912	442	8	Ripieno	Ripieno	NNP
43912	442	9	_	_	NNP
43912	442	10	2	2	CD
43912	442	11	small	small	JJ
43912	442	12	link	link	NN
43912	442	13	sausages	sausage	VBZ
43912	442	14	Giblets	giblet	NNS
43912	442	15	of	of	IN
43912	442	16	the	the	DT
43912	442	17	fowl	fowl	NN
43912	442	18	1	1	CD
43912	442	19	cup	cup	NN
43912	442	20	dry	dry	JJ
43912	442	21	breadcrumbs	breadcrumbs	NN
43912	442	22	1	1	CD
43912	442	23	tablespoon	tablespoon	NN
43912	442	24	drippings	dripping	NNS
43912	442	25	1	1	CD
43912	442	26	egg	egg	NN
43912	442	27	A	a	DT
43912	442	28	few	few	JJ
43912	442	29	dried	dried	JJ
43912	442	30	mushrooms[11	mushrooms[11	NN
43912	442	31	]	]	-RRB-
43912	442	32	Nutmeg	Nutmeg	NNP
43912	442	33	Very	very	RB
43912	442	34	little	little	JJ
43912	442	35	salt	salt	NN
43912	442	36	and	and	CC
43912	442	37	pepper	pepper	NN
43912	442	38	8	8	CD
43912	442	39	or	or	CC
43912	442	40	10	10	CD
43912	442	41	large	large	JJ
43912	442	42	roasted	roast	VBN
43912	442	43	chestnuts	chestnut	NNS
43912	442	44	Brown	Brown	NNP
43912	442	45	the	the	DT
43912	442	46	sausages	sausage	NNS
43912	442	47	and	and	CC
43912	442	48	giblets	giblet	NNS
43912	442	49	in	in	IN
43912	442	50	drippings	dripping	NNS
43912	442	51	.	.	.
43912	443	1	Add	add	VB
43912	443	2	a	a	DT
43912	443	3	cup	cup	NN
43912	443	4	of	of	IN
43912	443	5	boiling	boil	VBG
43912	443	6	water	water	NN
43912	443	7	and	and	CC
43912	443	8	simmer	simmer	NN
43912	443	9	until	until	IN
43912	443	10	cooked	cook	VBN
43912	443	11	.	.	.
43912	444	1	Skim	skim	VB
43912	444	2	them	-PRON-	PRP
43912	444	3	from	from	IN
43912	444	4	their	-PRON-	PRP$
43912	444	5	broth	broth	NN
43912	444	6	and	and	CC
43912	444	7	put	put	VBD
43912	444	8	the	the	DT
43912	444	9	bread	bread	NN
43912	444	10	crumbs	crumb	VBZ
43912	444	11	to	to	TO
43912	444	12	soak	soak	VB
43912	444	13	in	in	IN
43912	444	14	it	-PRON-	PRP
43912	444	15	.	.	.
43912	445	1	Skin	skin	NN
43912	445	2	the	the	DT
43912	445	3	sausages	sausage	NNS
43912	445	4	and	and	CC
43912	445	5	chop	chop	VB
43912	445	6	or	or	CC
43912	445	7	grind	grind	VB
43912	445	8	them	-PRON-	PRP
43912	445	9	together	together	RB
43912	445	10	with	with	IN
43912	445	11	the	the	DT
43912	445	12	giblets	giblet	NNS
43912	445	13	,	,	,
43912	445	14	chestnuts	chestnut	NNS
43912	445	15	and	and	CC
43912	445	16	the	the	DT
43912	445	17	mushrooms	mushroom	NNS
43912	445	18	which	which	WDT
43912	445	19	have	have	VBP
43912	445	20	been	be	VBN
43912	445	21	washed	wash	VBN
43912	445	22	and	and	CC
43912	445	23	soaked	soak	VBN
43912	445	24	in	in	IN
43912	445	25	warm	warm	JJ
43912	445	26	water	water	NN
43912	445	27	.	.	.
43912	446	1	Mix	mix	VB
43912	446	2	thoroughly	thoroughly	RB
43912	446	3	with	with	IN
43912	446	4	the	the	DT
43912	446	5	bread	bread	NN
43912	446	6	crumbs	crumb	NNS
43912	446	7	.	.	.
43912	447	1	Add	add	VB
43912	447	2	more	more	JJR
43912	447	3	bread	bread	NN
43912	447	4	crumbs	crumb	NNS
43912	447	5	or	or	CC
43912	447	6	hot	hot	JJ
43912	447	7	water	water	NN
43912	447	8	if	if	IN
43912	447	9	it	-PRON-	PRP
43912	447	10	is	be	VBZ
43912	447	11	not	not	RB
43912	447	12	the	the	DT
43912	447	13	right	right	JJ
43912	447	14	consistency	consistency	NN
43912	447	15	.	.	.
43912	448	1	Double	double	VB
43912	448	2	the	the	DT
43912	448	3	quantity	quantity	NN
43912	448	4	for	for	IN
43912	448	5	a	a	DT
43912	448	6	turkey	turkey	NN
43912	448	7	.	.	.
43912	449	1	This	this	DT
43912	449	2	dressing	dressing	NN
43912	449	3	is	be	VBZ
43912	449	4	very	very	RB
43912	449	5	nice	nice	JJ
43912	449	6	sliced	sliced	JJ
43912	449	7	cold	cold	NN
43912	449	8	.	.	.
43912	450	1	[	[	-LRB-
43912	450	2	11	11	CD
43912	450	3	]	]	-RRB-
43912	450	4	See	See	NNP
43912	450	5	Suggestions	Suggestions	NNPS
43912	450	6	,	,	,
43912	450	7	page	page	NN
43912	450	8	5	5	CD
43912	450	9	.	.	.
43912	451	1	[	[	-LRB-
43912	451	2	Sidenote	sidenote	NN
43912	451	3	:	:	:
43912	451	4	_	_	NNP
43912	451	5	Sweets	Sweets	NNPS
43912	451	6	_	_	NNP
43912	451	7	]	]	-RRB-
43912	451	8	CHOCOLATE	CHOCOLATE	NNP
43912	451	9	PUDDING	pudding	NN
43912	451	10	_	_	NNP
43912	451	11	Budino	Budino	NNP
43912	451	12	di	di	NNP
43912	451	13	Cioccolata	Cioccolata	NNP
43912	451	14	_	_	NNP
43912	451	15	2	2	CD
43912	451	16	cups	cup	NNS
43912	451	17	milk	milk	NN
43912	451	18	3	3	CD
43912	451	19	eggs	egg	NNS
43912	451	20	1	1	CD
43912	451	21	-	-	SYM
43912	451	22	1/2	1/2	CD
43912	451	23	squares	square	NNS
43912	451	24	unsweetened	unsweetened	JJ
43912	451	25	chocolate	chocolate	NN
43912	451	26	1/4	1/4	CD
43912	451	27	cup	cup	NNP
43912	451	28	sugar	sugar	NNP
43912	451	29	3	3	CD
43912	451	30	oz	oz	NNP
43912	451	31	.	.	.
43912	452	1	ground	ground	NN
43912	452	2	macaroons	macaroon	NNS
43912	452	3	Make	make	VBP
43912	452	4	a	a	DT
43912	452	5	custard	custard	NN
43912	452	6	of	of	IN
43912	452	7	the	the	DT
43912	452	8	eggs	egg	NNS
43912	452	9	,	,	,
43912	452	10	milk	milk	NN
43912	452	11	,	,	,
43912	452	12	sugar	sugar	NN
43912	452	13	and	and	CC
43912	452	14	chocolate	chocolate	NN
43912	452	15	.	.	.
43912	453	1	Cook	cook	VB
43912	453	2	it	-PRON-	PRP
43912	453	3	in	in	IN
43912	453	4	a	a	DT
43912	453	5	double	double	JJ
43912	453	6	boiler	boiler	NN
43912	453	7	until	until	IN
43912	453	8	it	-PRON-	PRP
43912	453	9	thickens	thicken	VBZ
43912	453	10	.	.	.
43912	454	1	Take	take	VB
43912	454	2	from	from	IN
43912	454	3	the	the	DT
43912	454	4	fire	fire	NN
43912	454	5	and	and	CC
43912	454	6	add	add	VB
43912	454	7	the	the	DT
43912	454	8	finely	finely	RB
43912	454	9	ground	ground	NN
43912	454	10	macaroons	macaroon	NNS
43912	454	11	,	,	,
43912	454	12	stirring	stir	VBG
43912	454	13	and	and	CC
43912	454	14	beating	beat	VBG
43912	454	15	the	the	DT
43912	454	16	mixture	mixture	NN
43912	454	17	until	until	IN
43912	454	18	it	-PRON-	PRP
43912	454	19	is	be	VBZ
43912	454	20	smooth	smooth	JJ
43912	454	21	.	.	.
43912	455	1	Pour	pour	VB
43912	455	2	into	into	IN
43912	455	3	a	a	DT
43912	455	4	buttered	butter	VBN
43912	455	5	mould	mould	NN
43912	455	6	and	and	CC
43912	455	7	chill	chill	VB
43912	455	8	thoroughly	thoroughly	RB
43912	455	9	on	on	IN
43912	455	10	the	the	DT
43912	455	11	ice	ice	NN
43912	455	12	.	.	.
43912	456	1	_	_	NNP
43912	456	2	Signorina	Signorina	NNP
43912	456	3	Irene	Irene	NNP
43912	456	4	Merlani	Merlani	NNP
43912	456	5	.	.	.
43912	456	6	_	_	NNP
43912	456	7	ZABAIONE	ZABAIONE	NNP
43912	456	8	1	1	CD
43912	456	9	wineglass	wineglass	NN
43912	456	10	Marsala	Marsala	NNP
43912	456	11	or	or	CC
43912	456	12	Madeira	Madeira	NNP
43912	456	13	wine	wine	NN
43912	456	14	(	(	-LRB-
43912	456	15	1/4	1/4	CD
43912	456	16	cup	cup	NN
43912	456	17	)	)	-RRB-
43912	456	18	1	1	CD
43912	456	19	tablespoon	tablespoon	NN
43912	456	20	sugar	sugar	NN
43912	456	21	2	2	CD
43912	456	22	eggs	egg	NNS
43912	456	23	Beat	beat	VB
43912	456	24	the	the	DT
43912	456	25	eggs	egg	NNS
43912	456	26	,	,	,
43912	456	27	beat	beat	VBN
43912	456	28	in	in	IN
43912	456	29	the	the	DT
43912	456	30	sugar	sugar	NN
43912	456	31	,	,	,
43912	456	32	add	add	VB
43912	456	33	the	the	DT
43912	456	34	wine	wine	NN
43912	456	35	.	.	.
43912	457	1	Cook	cook	VB
43912	457	2	over	over	IN
43912	457	3	a	a	DT
43912	457	4	slow	slow	JJ
43912	457	5	fire	fire	NN
43912	457	6	,	,	,
43912	457	7	beating	beat	VBG
43912	457	8	constantly	constantly	RB
43912	457	9	until	until	IN
43912	457	10	the	the	DT
43912	457	11	mixture	mixture	NN
43912	457	12	begins	begin	VBZ
43912	457	13	to	to	TO
43912	457	14	thicken	thicken	VB
43912	457	15	.	.	.
43912	458	1	Take	take	VB
43912	458	2	from	from	IN
43912	458	3	the	the	DT
43912	458	4	fire	fire	NN
43912	458	5	and	and	CC
43912	458	6	continue	continue	VB
43912	458	7	to	to	TO
43912	458	8	beat	beat	VB
43912	458	9	a	a	DT
43912	458	10	moment	moment	NN
43912	458	11	so	so	IN
43912	458	12	the	the	DT
43912	458	13	mixture	mixture	NN
43912	458	14	will	will	MD
43912	458	15	not	not	RB
43912	458	16	cook	cook	VB
43912	458	17	to	to	IN
43912	458	18	the	the	DT
43912	458	19	side	side	NN
43912	458	20	of	of	IN
43912	458	21	the	the	DT
43912	458	22	hot	hot	JJ
43912	458	23	vessel	vessel	NN
43912	458	24	.	.	.
43912	459	1	It	-PRON-	PRP
43912	459	2	should	should	MD
43912	459	3	be	be	VB
43912	459	4	a	a	DT
43912	459	5	smooth	smooth	JJ
43912	459	6	,	,	,
43912	459	7	frothy	frothy	JJ
43912	459	8	cream	cream	NN
43912	459	9	.	.	.
43912	460	1	It	-PRON-	PRP
43912	460	2	is	be	VBZ
43912	460	3	eaten	eat	VBN
43912	460	4	hot	hot	JJ
43912	460	5	,	,	,
43912	460	6	poured	pour	VBN
43912	460	7	over	over	RP
43912	460	8	sponge	sponge	NN
43912	460	9	cake	cake	NN
43912	460	10	or	or	CC
43912	460	11	served	serve	VBD
43912	460	12	in	in	IN
43912	460	13	tall	tall	JJ
43912	460	14	glasses	glass	NNS
43912	460	15	.	.	.
43912	461	1	A	a	DT
43912	461	2	scant	scant	JJ
43912	461	3	teaspoon	teaspoon	NN
43912	461	4	of	of	IN
43912	461	5	cinnamon	cinnamon	NNP
43912	461	6	may	may	MD
43912	461	7	be	be	VB
43912	461	8	added	add	VBN
43912	461	9	by	by	IN
43912	461	10	way	way	NN
43912	461	11	of	of	IN
43912	461	12	variety	variety	NN
43912	461	13	.	.	.
43912	462	1	It	-PRON-	PRP
43912	462	2	is	be	VBZ
43912	462	3	best	good	JJS
43912	462	4	to	to	TO
43912	462	5	cook	cook	VB
43912	462	6	Zabaione	Zabaione	NNP
43912	462	7	in	in	IN
43912	462	8	a	a	DT
43912	462	9	double	double	JJ
43912	462	10	boiler	boiler	NN
43912	462	11	or	or	CC
43912	462	12	in	in	IN
43912	462	13	a	a	DT
43912	462	14	dish	dish	NN
43912	462	15	set	set	VBN
43912	462	16	into	into	IN
43912	462	17	a	a	DT
43912	462	18	larger	large	JJR
43912	462	19	one	one	CD
43912	462	20	of	of	IN
43912	462	21	boiling	boil	VBG
43912	462	22	water	water	NN
43912	462	23	,	,	,
43912	462	24	to	to	TO
43912	462	25	prevent	prevent	VB
43912	462	26	its	-PRON-	PRP$
43912	462	27	curdling	curdling	NN
43912	462	28	.	.	.
43912	463	1	Orange	Orange	NNP
43912	463	2	or	or	CC
43912	463	3	other	other	JJ
43912	463	4	fruit	fruit	NN
43912	463	5	juice	juice	NN
43912	463	6	may	may	MD
43912	463	7	be	be	VB
43912	463	8	substituted	substitute	VBN
43912	463	9	for	for	IN
43912	463	10	the	the	DT
43912	463	11	wine	wine	NN
43912	463	12	,	,	,
43912	463	13	but	but	CC
43912	463	14	Marsala	Marsala	NNP
43912	463	15	is	be	VBZ
43912	463	16	the	the	DT
43912	463	17	original	original	JJ
43912	463	18	and	and	CC
43912	463	19	authentic	authentic	JJ
43912	463	20	ingredient	ingredient	NN
43912	463	21	.	.	.
43912	464	1	Made	make	VBN
43912	464	2	with	with	IN
43912	464	3	fruit	fruit	NN
43912	464	4	juice	juice	NN
43912	464	5	it	-PRON-	PRP
43912	464	6	becomes	become	VBZ
43912	464	7	an	an	DT
43912	464	8	acceptable	acceptable	JJ
43912	464	9	pudding	pudding	NN
43912	464	10	sauce	sauce	NN
43912	464	11	.	.	.
43912	465	1	_	_	NNP
43912	465	2	Pensione	Pensione	NNP
43912	465	3	Santa	Santa	NNP
43912	465	4	Caterina	Caterina	NNP
43912	465	5	,	,	,
43912	465	6	Siena	Siena	NNP
43912	465	7	.	.	.
43912	465	8	_	_	NNP
43912	465	9	MONT	MONT	NNP
43912	465	10	BLANC	BLANC	NNP
43912	465	11	_	_	NNP
43912	465	12	Monte	Monte	NNP
43912	465	13	Bianco	Bianco	NNP
43912	465	14	,	,	,
43912	465	15	Dolce	Dolce	NNP
43912	465	16	di	di	FW
43912	465	17	Castagne	Castagne	NNP
43912	465	18	_	_	NNP
43912	465	19	1	1	CD
43912	465	20	lb	lb	IN
43912	465	21	French	french	JJ
43912	465	22	or	or	CC
43912	465	23	Italian	italian	JJ
43912	465	24	chestnuts	chestnut	NNS
43912	465	25	Milk	milk	NN
43912	465	26	,	,	,
43912	465	27	sugar	sugar	NN
43912	465	28	,	,	,
43912	465	29	whipped	whip	VBN
43912	465	30	cream	cream	NN
43912	465	31	,	,	,
43912	465	32	cinnamon	cinnamon	NN
43912	465	33	Boil	Boil	NNP
43912	465	34	the	the	DT
43912	465	35	chestnuts	chestnut	NNS
43912	465	36	for	for	IN
43912	465	37	two	two	CD
43912	465	38	hours	hour	NNS
43912	465	39	and	and	CC
43912	465	40	then	then	RB
43912	465	41	peel	peel	VB
43912	465	42	off	off	RP
43912	465	43	the	the	DT
43912	465	44	shells	shell	NNS
43912	465	45	and	and	CC
43912	465	46	inner	inner	JJ
43912	465	47	skins	skin	NNS
43912	465	48	.	.	.
43912	466	1	Put	put	VB
43912	466	2	them	-PRON-	PRP
43912	466	3	over	over	IN
43912	466	4	the	the	DT
43912	466	5	fire	fire	NN
43912	466	6	with	with	IN
43912	466	7	a	a	DT
43912	466	8	little	little	JJ
43912	466	9	milk	milk	NN
43912	466	10	,	,	,
43912	466	11	and	and	CC
43912	466	12	mash	mash	VB
43912	466	13	them	-PRON-	PRP
43912	466	14	to	to	IN
43912	466	15	a	a	DT
43912	466	16	paste	paste	NN
43912	466	17	,	,	,
43912	466	18	adding	add	VBG
43912	466	19	more	more	JJR
43912	466	20	milk	milk	NN
43912	466	21	if	if	IN
43912	466	22	necessary	necessary	JJ
43912	466	23	,	,	,
43912	466	24	to	to	TO
43912	466	25	make	make	VB
43912	466	26	them	-PRON-	PRP
43912	466	27	of	of	IN
43912	466	28	about	about	IN
43912	466	29	the	the	DT
43912	466	30	consistency	consistency	NN
43912	466	31	of	of	IN
43912	466	32	mashed	mashed	JJ
43912	466	33	potatoes	potato	NNS
43912	466	34	.	.	.
43912	467	1	Flavor	flavor	NN
43912	467	2	with	with	IN
43912	467	3	sugar	sugar	NN
43912	467	4	and	and	CC
43912	467	5	cinnamon	cinnamon	NN
43912	467	6	.	.	.
43912	468	1	Pass	pass	VB
43912	468	2	them	-PRON-	PRP
43912	468	3	through	through	IN
43912	468	4	a	a	DT
43912	468	5	sieve	sieve	NN
43912	468	6	or	or	CC
43912	468	7	potato	potato	NN
43912	468	8	ricer	ricer	NN
43912	468	9	to	to	TO
43912	468	10	form	form	VB
43912	468	11	a	a	DT
43912	468	12	mound	mound	NN
43912	468	13	on	on	IN
43912	468	14	the	the	DT
43912	468	15	plate	plate	NN
43912	468	16	on	on	IN
43912	468	17	which	which	WDT
43912	468	18	the	the	DT
43912	468	19	Mont	Mont	NNP
43912	468	20	Blanc	Blanc	NNP
43912	468	21	is	be	VBZ
43912	468	22	to	to	TO
43912	468	23	be	be	VB
43912	468	24	served	serve	VBN
43912	468	25	.	.	.
43912	469	1	Decorate	decorate	VB
43912	469	2	with	with	IN
43912	469	3	a	a	DT
43912	469	4	generous	generous	JJ
43912	469	5	quantity	quantity	NN
43912	469	6	of	of	IN
43912	469	7	whipped	whip	VBN
43912	469	8	cream	cream	NN
43912	469	9	just	just	RB
43912	469	10	before	before	IN
43912	469	11	serving	serve	VBG
43912	469	12	.	.	.
43912	470	1	Vanilla	Vanilla	NNP
43912	470	2	or	or	CC
43912	470	3	a	a	DT
43912	470	4	little	little	JJ
43912	470	5	wine	wine	NN
43912	470	6	may	may	MD
43912	470	7	be	be	VB
43912	470	8	used	use	VBN
43912	470	9	for	for	IN
43912	470	10	flavoring	flavor	VBG
43912	470	11	instead	instead	RB
43912	470	12	of	of	IN
43912	470	13	cinnamon	cinnamon	NN
43912	470	14	.	.	.
43912	471	1	_	_	NNP
43912	471	2	Marietta	Marietta	NNP
43912	471	3	Ieri	Ieri	NNP
43912	471	4	_	_	NNP
43912	471	5	NUT	NUT	NNP
43912	471	6	CAKE	CAKE	NNP
43912	471	7	1/4	1/4	CD
43912	471	8	lb	lb	IN
43912	471	9	.	.	.
43912	472	1	rice	rice	NNP
43912	472	2	flour	flour	NNP
43912	472	3	6	6	CD
43912	472	4	oz	oz	NNP
43912	472	5	.	.	.
43912	473	1	sugar	sugar	NNP
43912	473	2	4	4	CD
43912	473	3	oz	oz	NNP
43912	473	4	.	.	.
43912	474	1	butter	butter	NN
43912	474	2	4	4	CD
43912	474	3	eggs	egg	NNS
43912	474	4	Vanilla	Vanilla	NNP
43912	474	5	4	4	CD
43912	474	6	oz	oz	IN
43912	474	7	.	.	.
43912	475	1	almonds	almond	NNS
43912	475	2	and	and	CC
43912	475	3	filberts	filbert	VBZ
43912	475	4	Blanch	blanch	VB
43912	475	5	the	the	DT
43912	475	6	almonds	almond	NNS
43912	475	7	and	and	CC
43912	475	8	filberts	filbert	NNS
43912	475	9	and	and	CC
43912	475	10	dry	dry	VB
43912	475	11	them	-PRON-	PRP
43912	475	12	thoroughly	thoroughly	RB
43912	475	13	.	.	.
43912	476	1	Grind	grind	VB
43912	476	2	them	-PRON-	PRP
43912	476	3	very	very	RB
43912	476	4	fine	fine	JJ
43912	476	5	and	and	CC
43912	476	6	mix	mix	VB
43912	476	7	with	with	IN
43912	476	8	the	the	DT
43912	476	9	rice	rice	NN
43912	476	10	flour	flour	NN
43912	476	11	and	and	CC
43912	476	12	two	two	CD
43912	476	13	tablespoons	tablespoon	NNS
43912	476	14	of	of	IN
43912	476	15	the	the	DT
43912	476	16	sugar	sugar	NN
43912	476	17	.	.	.
43912	477	1	Beat	beat	VB
43912	477	2	the	the	DT
43912	477	3	eggs	egg	NNS
43912	477	4	light	light	NN
43912	477	5	and	and	CC
43912	477	6	beat	beat	VBD
43912	477	7	in	in	IN
43912	477	8	the	the	DT
43912	477	9	rest	rest	NN
43912	477	10	of	of	IN
43912	477	11	the	the	DT
43912	477	12	sugar	sugar	NN
43912	477	13	.	.	.
43912	478	1	Pour	pour	VB
43912	478	2	the	the	DT
43912	478	3	eggs	egg	NNS
43912	478	4	into	into	IN
43912	478	5	the	the	DT
43912	478	6	other	other	JJ
43912	478	7	mixture	mixture	NN
43912	478	8	and	and	CC
43912	478	9	beat	beat	VBD
43912	478	10	all	all	DT
43912	478	11	very	very	RB
43912	478	12	light	light	JJ
43912	478	13	.	.	.
43912	479	1	Add	add	VB
43912	479	2	the	the	DT
43912	479	3	melted	melted	JJ
43912	479	4	butter	butter	NN
43912	479	5	and	and	CC
43912	479	6	continue	continue	VB
43912	479	7	to	to	TO
43912	479	8	beat	beat	VB
43912	479	9	.	.	.
43912	480	1	Pour	pour	VB
43912	480	2	into	into	IN
43912	480	3	a	a	DT
43912	480	4	buttered	butter	VBN
43912	480	5	loaf	loaf	NN
43912	480	6	-	-	HYPH
43912	480	7	cake	cake	NN
43912	480	8	tin	tin	NN
43912	480	9	and	and	CC
43912	480	10	bake	bake	NN
43912	480	11	in	in	RP
43912	480	12	a	a	DT
43912	480	13	moderate	moderate	JJ
43912	480	14	oven	oven	NN
43912	480	15	.	.	.
43912	481	1	PASTA	PASTA	NNP
43912	481	2	MARGUERITA	MARGUERITA	NNP
43912	481	3	1/4	1/4	CD
43912	481	4	lb	lb	IN
43912	481	5	.	.	.
43912	482	1	potato	potato	NNP
43912	482	2	flour	flour	NNP
43912	482	3	1/4	1/4	CD
43912	482	4	lb	lb	XX
43912	482	5	.	.	.
43912	483	1	powdered	powdered	JJ
43912	483	2	sugar	sugar	NN
43912	483	3	4	4	CD
43912	483	4	eggs	egg	NNS
43912	483	5	Lemon	Lemon	NNP
43912	483	6	juice	juice	NN
43912	483	7	Beat	Beat	VBD
43912	483	8	the	the	DT
43912	483	9	egg	egg	NN
43912	483	10	yolks	yolk	NNS
43912	483	11	thoroughly	thoroughly	RB
43912	483	12	and	and	CC
43912	483	13	beat	beat	VBD
43912	483	14	in	in	IN
43912	483	15	the	the	DT
43912	483	16	sugar	sugar	NN
43912	483	17	.	.	.
43912	484	1	Then	then	RB
43912	484	2	add	add	VB
43912	484	3	the	the	DT
43912	484	4	flour	flour	NN
43912	484	5	and	and	CC
43912	484	6	lemon	lemon	NN
43912	484	7	juice	juice	NN
43912	484	8	and	and	CC
43912	484	9	beat	beat	VBD
43912	484	10	in	in	IN
43912	484	11	all	all	DT
43912	484	12	1/2	1/2	CD
43912	484	13	hour	hour	NN
43912	484	14	.	.	.
43912	485	1	Beat	beat	VB
43912	485	2	the	the	DT
43912	485	3	whites	white	NNS
43912	485	4	of	of	IN
43912	485	5	the	the	DT
43912	485	6	eggs	egg	NNS
43912	485	7	dry	dry	JJ
43912	485	8	and	and	CC
43912	485	9	fold	fold	VB
43912	485	10	them	-PRON-	PRP
43912	485	11	into	into	IN
43912	485	12	the	the	DT
43912	485	13	rest	rest	NN
43912	485	14	.	.	.
43912	486	1	Butter	butter	VB
43912	486	2	a	a	DT
43912	486	3	mould	mould	NN
43912	486	4	and	and	CC
43912	486	5	sprinkle	sprinkle	VB
43912	486	6	with	with	IN
43912	486	7	powdered	powdered	JJ
43912	486	8	sugar	sugar	NN
43912	486	9	.	.	.
43912	487	1	Pour	pour	VB
43912	487	2	into	into	IN
43912	487	3	the	the	DT
43912	487	4	mould	mould	NN
43912	487	5	and	and	CC
43912	487	6	bake	bake	NNP
43912	487	7	.	.	.
43912	488	1	When	when	WRB
43912	488	2	it	-PRON-	PRP
43912	488	3	is	be	VBZ
43912	488	4	cool	cool	JJ
43912	488	5	turn	turn	NN
43912	488	6	out	out	IN
43912	488	7	of	of	IN
43912	488	8	the	the	DT
43912	488	9	mould	mould	NN
43912	488	10	and	and	CC
43912	488	11	sprinkle	sprinkle	VB
43912	488	12	with	with	IN
43912	488	13	powdered	powdered	JJ
43912	488	14	sugar	sugar	NN
43912	488	15	.	.	.
43912	489	1	BIGNÉ	BIGNÉ	NNP
43912	489	2	1	1	CD
43912	489	3	cup	cup	NN
43912	489	4	flour	flour	NN
43912	489	5	1	1	CD
43912	489	6	cup	cup	NN
43912	489	7	water	water	NN
43912	489	8	1/2	1/2	CD
43912	489	9	cup	cup	NN
43912	489	10	butter	butter	NN
43912	489	11	3	3	CD
43912	489	12	eggs	egg	NNS
43912	489	13	A	a	DT
43912	489	14	little	little	JJ
43912	489	15	salt	salt	NN
43912	489	16	Boil	Boil	NNP
43912	489	17	the	the	DT
43912	489	18	water	water	NN
43912	489	19	and	and	CC
43912	489	20	melt	melt	VB
43912	489	21	the	the	DT
43912	489	22	butter	butter	NN
43912	489	23	in	in	IN
43912	489	24	it	-PRON-	PRP
43912	489	25	.	.	.
43912	490	1	Salt	salt	VB
43912	490	2	it	-PRON-	PRP
43912	490	3	,	,	,
43912	490	4	add	add	VB
43912	490	5	the	the	DT
43912	490	6	flour	flour	NN
43912	490	7	and	and	CC
43912	490	8	let	let	VB
43912	490	9	it	-PRON-	PRP
43912	490	10	cook	cook	VB
43912	490	11	a	a	DT
43912	490	12	little	little	JJ
43912	490	13	while	while	NN
43912	490	14	.	.	.
43912	491	1	Cool	cool	UH
43912	491	2	and	and	CC
43912	491	3	add	add	VB
43912	491	4	the	the	DT
43912	491	5	beaten	beat	VBN
43912	491	6	eggs	egg	NNS
43912	491	7	.	.	.
43912	492	1	Form	form	VB
43912	492	2	this	this	DT
43912	492	3	into	into	IN
43912	492	4	12	12	CD
43912	492	5	_	_	NNP
43912	492	6	Bigné	Bigné	NNP
43912	492	7	_	_	NNP
43912	492	8	,	,	,
43912	492	9	(	(	-LRB-
43912	492	10	little	little	JJ
43912	492	11	cakes	cake	NNS
43912	492	12	or	or	CC
43912	492	13	cookies	cookie	NNS
43912	492	14	)	)	-RRB-
43912	492	15	and	and	CC
43912	492	16	bake	bake	VB
43912	492	17	them	-PRON-	PRP
43912	492	18	in	in	IN
43912	492	19	the	the	DT
43912	492	20	oven	oven	NN
43912	492	21	.	.	.
43912	493	1	When	when	WRB
43912	493	2	they	-PRON-	PRP
43912	493	3	are	be	VBP
43912	493	4	baked	bake	VBN
43912	493	5	split	split	VBD
43912	493	6	them	-PRON-	PRP
43912	493	7	open	open	RP
43912	493	8	and	and	CC
43912	493	9	fill	fill	VB
43912	493	10	with	with	IN
43912	493	11	a	a	DT
43912	493	12	custard	custard	NN
43912	493	13	flavored	flavor	VBN
43912	493	14	with	with	IN
43912	493	15	vanilla	vanilla	NN
43912	493	16	and	and	CC
43912	493	17	sprinkle	sprinkle	VB
43912	493	18	them	-PRON-	PRP
43912	493	19	with	with	IN
43912	493	20	powdered	powdered	JJ
43912	493	21	sugar	sugar	NN
43912	493	22	.	.	.
43912	494	1	_	_	NNP
43912	494	2	Signorina	Signorina	NNP
43912	494	3	Irene	Irene	NNP
43912	494	4	Merlani	Merlani	NNP
43912	494	5	.	.	.
43912	494	6	_	_	XX