id	sid	tid	token	lemma	pos
8542	1	1	THINGS	THINGS	NNP
8542	1	2	MOTHER	MOTHER	NNS
8542	1	3	USED	use	VBN
8542	1	4	TO	to	IN
8542	1	5	MAKE	make	NN
8542	1	6	By	by	IN
8542	1	7	LYDIA	lydia	NN
8542	1	8	MARIA	MARIA	NNP
8542	1	9	GURNEY	GURNEY	NNP
8542	1	10	A	a	DT
8542	1	11	COLLECTION	collection	NN
8542	1	12	OF	of	IN
8542	1	13	OLD	old	JJ
8542	1	14	TIME	time	NN
8542	1	15	RECIPES	RECIPES	NNP
8542	1	16	,	,	,
8542	1	17	SOME	SOME	NNP
8542	1	18	NEARLY	NEARLY	NNP
8542	1	19	ONE	one	CD
8542	1	20	HUNDRED	hundred	CD
8542	1	21	YEARS	year	NNS
8542	1	22	OLD	OLD	NNPS
8542	1	23	AND	and	CC
8542	1	24	NEVER	never	RB
8542	1	25	PUBLISHED	publish	VBN
8542	1	26	BEFORE	before	IN
8542	1	27	New	New	NNP
8542	1	28	York	York	NNP
8542	1	29	1914	1914	CD
8542	1	30	AUTHOR	AUTHOR	NNP
8542	1	31	'S	's	POS
8542	1	32	FOREWORD	FOREWORD	NNP
8542	1	33	Good	good	JJ
8542	1	34	food	food	NN
8542	1	35	depends	depend	VBZ
8542	1	36	as	as	RB
8542	1	37	largely	largely	RB
8542	1	38	upon	upon	IN
8542	1	39	the	the	DT
8542	1	40	judgment	judgment	NN
8542	1	41	of	of	IN
8542	1	42	the	the	DT
8542	1	43	cook	cook	NN
8542	1	44	,	,	,
8542	1	45	as	as	IN
8542	1	46	upon	upon	IN
8542	1	47	the	the	DT
8542	1	48	materials	material	NNS
8542	1	49	used	use	VBN
8542	1	50	.	.	.
8542	2	1	These	these	DT
8542	2	2	recipes	recipe	NNS
8542	2	3	and	and	CC
8542	2	4	Household	Household	NNP
8542	2	5	Hints	Hints	NNPS
8542	2	6	are	be	VBP
8542	2	7	written	write	VBN
8542	2	8	very	very	RB
8542	2	9	plainly	plainly	RB
8542	2	10	,	,	,
8542	2	11	for	for	IN
8542	2	12	those	those	DT
8542	2	13	who	who	WP
8542	2	14	have	have	VBP
8542	2	15	had	have	VBN
8542	2	16	no	no	DT
8542	2	17	experience	experience	NN
8542	2	18	,	,	,
8542	2	19	no	no	DT
8542	2	20	practice	practice	NN
8542	2	21	and	and	CC
8542	2	22	possibly	possibly	RB
8542	2	23	have	have	VB
8542	2	24	little	little	JJ
8542	2	25	judgment	judgment	NN
8542	2	26	.	.	.
8542	3	1	They	-PRON-	PRP
8542	3	2	are	be	VBP
8542	3	3	very	very	RB
8542	3	4	simple	simple	JJ
8542	3	5	,	,	,
8542	3	6	not	not	RB
8542	3	7	expensive	expensive	JJ
8542	3	8	,	,	,
8542	3	9	and	and	CC
8542	3	10	if	if	IN
8542	3	11	followed	follow	VBN
8542	3	12	closely	closely	RB
8542	3	13	,	,	,
8542	3	14	will	will	MD
8542	3	15	ensure	ensure	VB
8542	3	16	success	success	NN
8542	3	17	.	.	.
8542	4	1	It	-PRON-	PRP
8542	4	2	is	be	VBZ
8542	4	3	the	the	DT
8542	4	4	hope	hope	NN
8542	4	5	of	of	IN
8542	4	6	the	the	DT
8542	4	7	writer	writer	NN
8542	4	8	of	of	IN
8542	4	9	this	this	DT
8542	4	10	book	book	NN
8542	4	11	that	that	WDT
8542	4	12	the	the	DT
8542	4	13	young	young	JJ
8542	4	14	and	and	CC
8542	4	15	inexperienced	inexperienced	JJ
8542	4	16	housekeeper	housekeeper	NN
8542	4	17	may	may	MD
8542	4	18	find	find	VB
8542	4	19	it	-PRON-	PRP
8542	4	20	a	a	DT
8542	4	21	real	real	JJ
8542	4	22	help	help	NN
8542	4	23	.	.	.
8542	5	1	L.M.	L.M.	NNP
8542	6	1	GURNEY	GURNEY	NNP
8542	6	2	.	.	.
8542	7	1	INTRODUCTION	INTRODUCTION	NNP
8542	7	2	The	the	DT
8542	7	3	Things	thing	NNS
8542	7	4	Mother	Mother	NNP
8542	7	5	Used	use	VBD
8542	7	6	To	to	TO
8542	7	7	Make	make	VB
8542	7	8	consist	consist	VB
8542	7	9	of	of	IN
8542	7	10	old	old	JJ
8542	7	11	fashioned	fashioned	JJ
8542	7	12	recipes	recipe	NNS
8542	7	13	,	,	,
8542	7	14	which	which	WDT
8542	7	15	have	have	VBP
8542	7	16	been	be	VBN
8542	7	17	for	for	IN
8542	7	18	the	the	DT
8542	7	19	most	most	JJS
8542	7	20	part	part	NN
8542	7	21	handed	hand	VBN
8542	7	22	down	down	RP
8542	7	23	by	by	IN
8542	7	24	word	word	NN
8542	7	25	of	of	IN
8542	7	26	mouth	mouth	NN
8542	7	27	from	from	IN
8542	7	28	one	one	CD
8542	7	29	generation	generation	NN
8542	7	30	to	to	IN
8542	7	31	another	another	DT
8542	7	32	,	,	,
8542	7	33	extending	extend	VBG
8542	7	34	over	over	IN
8542	7	35	a	a	DT
8542	7	36	period	period	NN
8542	7	37	of	of	IN
8542	7	38	nearly	nearly	RB
8542	7	39	one	one	CD
8542	7	40	hundred	hundred	CD
8542	7	41	years	year	NNS
8542	7	42	.	.	.
8542	8	1	The	the	DT
8542	8	2	author	author	NN
8542	8	3	,	,	,
8542	8	4	a	a	DT
8542	8	5	New	New	NNP
8542	8	6	England	England	NNP
8542	8	7	woman	woman	NN
8542	8	8	,	,	,
8542	8	9	has	have	VBZ
8542	8	10	during	during	IN
8542	8	11	her	-PRON-	PRP$
8542	8	12	life	life	NN
8542	8	13	tested	test	VBN
8542	8	14	out	out	RP
8542	8	15	in	in	IN
8542	8	16	her	-PRON-	PRP$
8542	8	17	own	own	JJ
8542	8	18	kitchen	kitchen	NN
8542	8	19	the	the	DT
8542	8	20	greater	great	JJR
8542	8	21	part	part	NN
8542	8	22	of	of	IN
8542	8	23	these	these	DT
8542	8	24	recipes	recipe	NNS
8542	8	25	,	,	,
8542	8	26	which	which	WDT
8542	8	27	represent	represent	VBP
8542	8	28	the	the	DT
8542	8	29	best	good	JJS
8542	8	30	cookery	cookery	NN
8542	8	31	of	of	IN
8542	8	32	those	those	DT
8542	8	33	times	time	NNS
8542	8	34	.	.	.
8542	9	1	This	this	DT
8542	9	2	material	material	NN
8542	9	3	was	be	VBD
8542	9	4	originally	originally	RB
8542	9	5	published	publish	VBN
8542	9	6	in	in	IN
8542	9	7	_	_	NNP
8542	9	8	Suburban	Suburban	NNP
8542	9	9	Life	Life	NNP
8542	9	10	_	_	NNP
8542	9	11	,	,	,
8542	9	12	where	where	WRB
8542	9	13	it	-PRON-	PRP
8542	9	14	obtained	obtain	VBD
8542	9	15	such	such	JJ
8542	9	16	recognition	recognition	NN
8542	9	17	as	as	IN
8542	9	18	seemed	seem	VBN
8542	9	19	to	to	TO
8542	9	20	warrant	warrant	VB
8542	9	21	its	-PRON-	PRP$
8542	9	22	preservation	preservation	NN
8542	9	23	in	in	IN
8542	9	24	book	book	NN
8542	9	25	form	form	NN
8542	9	26	.	.	.
8542	10	1	The	the	DT
8542	10	2	original	original	JJ
8542	10	3	material	material	NN
8542	10	4	has	have	VBZ
8542	10	5	accordingly	accordingly	RB
8542	10	6	been	be	VBN
8542	10	7	amplified	amplify	VBN
8542	10	8	,	,	,
8542	10	9	and	and	CC
8542	10	10	it	-PRON-	PRP
8542	10	11	is	be	VBZ
8542	10	12	here	here	RB
8542	10	13	presented	present	VBN
8542	10	14	as	as	IN
8542	10	15	one	one	CD
8542	10	16	of	of	IN
8542	10	17	the	the	DT
8542	10	18	volumes	volume	NNS
8542	10	19	in	in	IN
8542	10	20	the	the	DT
8542	10	21	series	series	NN
8542	10	22	of	of	IN
8542	10	23	Countryside	Countryside	NNP
8542	10	24	Manuals	Manuals	NNP
8542	10	25	.	.	.
8542	11	1	FRANK	FRANK	NNP
8542	11	2	A.	A.	NNP
8542	11	3	ARNOLD	ARNOLD	NNP
8542	11	4	NEW	NEW	NNP
8542	11	5	YORK	YORK	NNP
8542	11	6	September	September	NNP
8542	11	7	15	15	CD
8542	11	8	,	,	,
8542	11	9	1913	1913	CD
8542	11	10	=	=	NFP
8542	11	11	BREADS=	breads=	UH
8542	11	12	=	=	SYM
8542	11	13	Bannocks=	Bannocks=	NNS
8542	11	14	1	1	CD
8542	11	15	Cupful	cupful	NN
8542	11	16	of	of	IN
8542	11	17	Thick	Thick	NNP
8542	11	18	Sour	Sour	NNP
8542	11	19	Milk	Milk	NNP
8542	11	20	1/2	1/2	CD
8542	11	21	Cupful	cupful	JJ
8542	11	22	of	of	IN
8542	11	23	Sugar	Sugar	NNP
8542	11	24	1	1	CD
8542	11	25	Egg	Egg	NNP
8542	11	26	2	2	CD
8542	11	27	Cupfuls	Cupfuls	NNP
8542	11	28	of	of	IN
8542	11	29	Flour	Flour	NNP
8542	11	30	1/2	1/2	CD
8542	11	31	Cupful	Cupful	NNP
8542	11	32	of	of	IN
8542	11	33	Indian	Indian	NNP
8542	11	34	Meal	Meal	NNP
8542	11	35	1	1	CD
8542	11	36	Teaspoonful	teaspoonful	JJ
8542	11	37	of	of	IN
8542	11	38	Soda	Soda	NNP
8542	11	39	A	a	DT
8542	11	40	pinch	pinch	NN
8542	11	41	of	of	IN
8542	11	42	Salt	Salt	NNP
8542	11	43	Make	make	VB
8542	11	44	the	the	DT
8542	11	45	mixture	mixture	NN
8542	11	46	stiff	stiff	JJ
8542	11	47	enough	enough	RB
8542	11	48	to	to	TO
8542	11	49	drop	drop	VB
8542	11	50	from	from	IN
8542	11	51	a	a	DT
8542	11	52	spoon	spoon	NN
8542	11	53	.	.	.
8542	12	1	Drop	drop	VB
8542	12	2	mixture	mixture	NN
8542	12	3	,	,	,
8542	12	4	size	size	NN
8542	12	5	of	of	IN
8542	12	6	a	a	DT
8542	12	7	walnut	walnut	NN
8542	12	8	,	,	,
8542	12	9	into	into	IN
8542	12	10	boiling	boil	VBG
8542	12	11	fat	fat	NN
8542	12	12	.	.	.
8542	13	1	Serve	serve	VB
8542	13	2	warm	warm	JJ
8542	13	3	,	,	,
8542	13	4	with	with	IN
8542	13	5	maple	maple	NN
8542	13	6	syrup	syrup	NN
8542	13	7	.	.	.
8542	14	1	=	=	NFP
8542	14	2	Boston	Boston	NNP
8542	14	3	Brown	Brown	NNP
8542	14	4	Bread=	Bread=	VBZ
8542	14	5	1	1	CD
8542	14	6	Cupful	cupful	NN
8542	14	7	of	of	IN
8542	14	8	Rye	Rye	NNP
8542	14	9	Meal	Meal	NNP
8542	14	10	1	1	CD
8542	14	11	Cupful	Cupful	NNP
8542	14	12	of	of	IN
8542	14	13	Graham	Graham	NNP
8542	14	14	Meal	Meal	NNP
8542	14	15	1	1	CD
8542	14	16	Cupful	Cupful	NNP
8542	14	17	of	of	IN
8542	14	18	Indian	Indian	NNP
8542	14	19	Meal	Meal	NNP
8542	14	20	1	1	CD
8542	14	21	Cupful	cupful	NN
8542	14	22	of	of	IN
8542	14	23	Sweet	Sweet	NNP
8542	14	24	Milk	Milk	NNP
8542	14	25	1	1	CD
8542	14	26	Cupful	cupful	NN
8542	14	27	of	of	IN
8542	14	28	Sour	Sour	NNP
8542	14	29	Milk	Milk	NNP
8542	14	30	1	1	CD
8542	14	31	Cupful	cupful	NN
8542	14	32	of	of	IN
8542	14	33	Molasses	Molasses	NNP
8542	14	34	1	1	CD
8542	14	35	Teaspoonful	teaspoonful	JJ
8542	14	36	of	of	IN
8542	14	37	Salt	salt	NN
8542	14	38	1	1	CD
8542	14	39	Heaping	heap	VBG
8542	14	40	Teaspoonful	teaspoonful	JJ
8542	14	41	of	of	IN
8542	14	42	Soda	Soda	NNP
8542	14	43	Stir	Stir	NNP
8542	14	44	the	the	DT
8542	14	45	meals	meal	NNS
8542	14	46	and	and	CC
8542	14	47	salt	salt	NN
8542	14	48	together	together	RB
8542	14	49	.	.	.
8542	15	1	Beat	beat	VB
8542	15	2	the	the	DT
8542	15	3	soda	soda	NN
8542	15	4	into	into	IN
8542	15	5	the	the	DT
8542	15	6	molasses	molasse	NNS
8542	15	7	until	until	IN
8542	15	8	it	-PRON-	PRP
8542	15	9	foams	foam	VBZ
8542	15	10	;	;	:
8542	15	11	add	add	VB
8542	15	12	sour	sour	JJ
8542	15	13	milk	milk	NN
8542	15	14	,	,	,
8542	15	15	mix	mix	VB
8542	15	16	all	all	RB
8542	15	17	together	together	RB
8542	15	18	and	and	CC
8542	15	19	pour	pour	VB
8542	15	20	into	into	IN
8542	15	21	a	a	DT
8542	15	22	tin	tin	NN
8542	15	23	pail	pail	NN
8542	15	24	which	which	WDT
8542	15	25	has	have	VBZ
8542	15	26	been	be	VBN
8542	15	27	well	well	RB
8542	15	28	greased	grease	VBN
8542	15	29	,	,	,
8542	15	30	if	if	IN
8542	15	31	you	-PRON-	PRP
8542	15	32	have	have	VBP
8542	15	33	no	no	DT
8542	15	34	brown	brown	JJ
8542	15	35	-	-	HYPH
8542	15	36	bread	bread	NN
8542	15	37	steamer	steamer	NN
8542	15	38	.	.	.
8542	16	1	Set	set	VB
8542	16	2	the	the	DT
8542	16	3	pail	pail	NN
8542	16	4	into	into	IN
8542	16	5	a	a	DT
8542	16	6	kettle	kettle	NN
8542	16	7	of	of	IN
8542	16	8	boiling	boil	VBG
8542	16	9	water	water	NN
8542	16	10	and	and	CC
8542	16	11	steam	steam	NN
8542	16	12	three	three	CD
8542	16	13	or	or	CC
8542	16	14	four	four	CD
8542	16	15	hours	hour	NNS
8542	16	16	,	,	,
8542	16	17	keeping	keep	VBG
8542	16	18	it	-PRON-	PRP
8542	16	19	tightly	tightly	RB
8542	16	20	covered	cover	VBN
8542	16	21	.	.	.
8542	17	1	=	=	NFP
8542	17	2	Brown	Brown	NNP
8542	17	3	Bread	Bread	NNP
8542	17	4	(	(	-LRB-
8542	17	5	Baked)=	baked)=	NN
8542	17	6	1	1	CD
8542	17	7	Cupful	cupful	NN
8542	17	8	of	of	IN
8542	17	9	Indian	Indian	NNP
8542	17	10	Meal	Meal	NNP
8542	17	11	1	1	CD
8542	17	12	Cupful	cupful	NN
8542	17	13	of	of	IN
8542	17	14	Rye	Rye	NNP
8542	17	15	Meal	Meal	NNP
8542	17	16	1/2	1/2	CD
8542	17	17	Cupful	Cupful	NNP
8542	17	18	of	of	IN
8542	17	19	Flour	flour	NN
8542	17	20	1	1	CD
8542	17	21	Cupful	Cupful	NNP
8542	17	22	of	of	IN
8542	17	23	Molasses	Molasses	NNP
8542	17	24	(	(	-LRB-
8542	17	25	scant	scant	JJ
8542	17	26	)	)	-RRB-
8542	17	27	1	1	CD
8542	17	28	Cupful	cupful	NN
8542	17	29	of	of	IN
8542	17	30	Milk	milk	NN
8542	17	31	or	or	CC
8542	17	32	Water	Water	NNP
8542	17	33	1	1	CD
8542	17	34	Teaspoonful	teaspoonful	JJ
8542	17	35	of	of	IN
8542	17	36	Soda	Soda	NNP
8542	17	37	Put	put	VB
8542	17	38	the	the	DT
8542	17	39	meals	meal	NNS
8542	17	40	and	and	CC
8542	17	41	flour	flour	NN
8542	17	42	together	together	RB
8542	17	43	.	.	.
8542	18	1	Stir	stir	VB
8542	18	2	soda	soda	NN
8542	18	3	into	into	IN
8542	18	4	molasses	molasse	NNS
8542	18	5	until	until	IN
8542	18	6	it	-PRON-	PRP
8542	18	7	foams	foam	VBZ
8542	18	8	.	.	.
8542	19	1	Add	add	VB
8542	19	2	salt	salt	NN
8542	19	3	and	and	CC
8542	19	4	milk	milk	NN
8542	19	5	or	or	CC
8542	19	6	water	water	NN
8542	19	7	.	.	.
8542	20	1	Mix	mix	VB
8542	20	2	all	all	RB
8542	20	3	together	together	RB
8542	20	4	.	.	.
8542	21	1	Bake	bake	VB
8542	21	2	in	in	RP
8542	21	3	a	a	DT
8542	21	4	tin	tin	JJ
8542	21	5	pail	pail	NN
8542	21	6	with	with	IN
8542	21	7	cover	cover	NN
8542	21	8	on	on	RP
8542	21	9	for	for	IN
8542	21	10	two	two	CD
8542	21	11	and	and	CC
8542	21	12	a	a	DT
8542	21	13	half	half	NN
8542	21	14	hours	hour	NNS
8542	21	15	.	.	.
8542	22	1	=	=	NFP
8542	22	2	Coffee	coffee	NN
8542	22	3	Cakes=	Cakes=	:
8542	22	4	When	when	WRB
8542	22	5	your	-PRON-	PRP$
8542	22	6	dough	dough	NN
8542	22	7	for	for	IN
8542	22	8	yeast	yeast	NN
8542	22	9	bread	bread	NN
8542	22	10	is	be	VBZ
8542	22	11	risen	rise	VBN
8542	22	12	light	light	NN
8542	22	13	and	and	CC
8542	22	14	fluffy	fluffy	NNP
8542	22	15	,	,	,
8542	22	16	cut	cut	VBD
8542	22	17	off	off	RP
8542	22	18	small	small	JJ
8542	22	19	pieces	piece	NNS
8542	22	20	and	and	CC
8542	22	21	roll	roll	NN
8542	22	22	as	as	RB
8542	22	23	big	big	JJ
8542	22	24	as	as	IN
8542	22	25	your	-PRON-	PRP$
8542	22	26	finger	finger	NN
8542	22	27	,	,	,
8542	22	28	four	four	CD
8542	22	29	inches	inch	NNS
8542	22	30	long	long	JJ
8542	22	31	.	.	.
8542	23	1	Fold	fold	VB
8542	23	2	and	and	CC
8542	23	3	twist	twist	NN
8542	23	4	to	to	IN
8542	23	5	two	two	CD
8542	23	6	inches	inch	NNS
8542	23	7	long	long	JJ
8542	23	8	and	and	CC
8542	23	9	fry	fry	VB
8542	23	10	in	in	IN
8542	23	11	deep	deep	JJ
8542	23	12	fat	fat	NN
8542	23	13	.	.	.
8542	24	1	Serve	serve	VB
8542	24	2	hot	hot	JJ
8542	24	3	with	with	IN
8542	24	4	coffee	coffee	NN
8542	24	5	.	.	.
8542	25	1	=	=	NFP
8542	25	2	Corn	Corn	NNP
8542	25	3	Meal	Meal	NNP
8542	25	4	Gems=	gems=	NN
8542	25	5	2	2	CD
8542	25	6	Cupfuls	Cupfuls	NNP
8542	25	7	of	of	IN
8542	25	8	Flour	Flour	NNP
8542	25	9	1	1	CD
8542	25	10	Cupful	Cupful	NNP
8542	25	11	of	of	IN
8542	25	12	Corn	Corn	NNP
8542	25	13	Meal	Meal	NNP
8542	25	14	(	(	-LRB-
8542	25	15	bolted	bolt	VBN
8542	25	16	is	be	VBZ
8542	25	17	best	good	JJS
8542	25	18	)	)	-RRB-
8542	25	19	2	2	CD
8542	25	20	Cupfuls	cupful	NNS
8542	25	21	of	of	IN
8542	25	22	Milk	milk	NN
8542	25	23	2	2	CD
8542	25	24	Teaspoonfuls	Teaspoonfuls	NNPS
8542	25	25	of	of	IN
8542	25	26	Cream	Cream	NNP
8542	25	27	of	of	IN
8542	25	28	Tartar	Tartar	NNP
8542	25	29	1	1	CD
8542	25	30	Teaspoonful	teaspoonful	JJ
8542	25	31	of	of	IN
8542	25	32	Baking	Baking	NNP
8542	25	33	Soda	Soda	NNP
8542	25	34	1	1	CD
8542	25	35	Egg	egg	NN
8542	25	36	1/2	1/2	CD
8542	25	37	Cupful	Cupful	NNP
8542	25	38	of	of	IN
8542	25	39	Sugar	Sugar	NNP
8542	25	40	1/2	1/2	CD
8542	25	41	Teaspoonful	teaspoonful	JJ
8542	25	42	of	of	IN
8542	25	43	Salt	Salt	NNP
8542	25	44	Stir	Stir	NNP
8542	25	45	the	the	DT
8542	25	46	flour	flour	NN
8542	25	47	and	and	CC
8542	25	48	meal	meal	NN
8542	25	49	together	together	RB
8542	25	50	,	,	,
8542	25	51	adding	add	VBG
8542	25	52	cream	cream	NN
8542	25	53	of	of	IN
8542	25	54	tartar	tartar	NN
8542	25	55	,	,	,
8542	25	56	soda	soda	NN
8542	25	57	,	,	,
8542	25	58	salt	salt	NN
8542	25	59	and	and	CC
8542	25	60	sugar	sugar	NN
8542	25	61	.	.	.
8542	26	1	Beat	beat	VB
8542	26	2	the	the	DT
8542	26	3	egg	egg	NN
8542	26	4	,	,	,
8542	26	5	add	add	VB
8542	26	6	the	the	DT
8542	26	7	milk	milk	NN
8542	26	8	to	to	IN
8542	26	9	it	-PRON-	PRP
8542	26	10	,	,	,
8542	26	11	and	and	CC
8542	26	12	stir	stir	VB
8542	26	13	into	into	IN
8542	26	14	the	the	DT
8542	26	15	other	other	JJ
8542	26	16	ingredients	ingredient	NNS
8542	26	17	.	.	.
8542	27	1	Bake	bake	VB
8542	27	2	in	in	IN
8542	27	3	a	a	DT
8542	27	4	gem	gem	NN
8542	27	5	-	-	HYPH
8542	27	6	pan	pan	NN
8542	27	7	twenty	twenty	CD
8542	27	8	minutes	minute	NNS
8542	27	9	.	.	.
8542	28	1	=	=	NFP
8542	28	2	Cream	Cream	NNP
8542	28	3	of	of	IN
8542	28	4	Tartar	Tartar	NNP
8542	28	5	Biscuits=	Biscuits=	NNP
8542	28	6	1	1	CD
8542	28	7	Pint	pint	NN
8542	28	8	of	of	IN
8542	28	9	Flour	flour	NN
8542	28	10	2	2	CD
8542	28	11	Teaspoonfuls	Teaspoonfuls	NNPS
8542	28	12	of	of	IN
8542	28	13	Cream	Cream	NNP
8542	28	14	of	of	IN
8542	28	15	Tartar	Tartar	NNP
8542	28	16	1	1	CD
8542	28	17	Teaspoonful	teaspoonful	JJ
8542	28	18	of	of	IN
8542	28	19	Soda	Soda	NNP
8542	28	20	1/2	1/2	CD
8542	28	21	Teaspoonful	teaspoonful	JJ
8542	28	22	of	of	IN
8542	28	23	Salt	salt	NN
8542	28	24	1	1	CD
8542	28	25	Tablespoonful	tablespoonful	JJ
8542	28	26	of	of	IN
8542	28	27	Lard	Lard	NNP
8542	28	28	Stir	Stir	NNP
8542	28	29	cream	cream	NN
8542	28	30	of	of	IN
8542	28	31	tartar	tartar	NN
8542	28	32	,	,	,
8542	28	33	soda	soda	NN
8542	28	34	,	,	,
8542	28	35	salt	salt	NN
8542	28	36	and	and	CC
8542	28	37	lard	lard	NN
8542	28	38	into	into	IN
8542	28	39	the	the	DT
8542	28	40	flour	flour	NN
8542	28	41	;	;	:
8542	28	42	mix	mix	VB
8542	28	43	with	with	IN
8542	28	44	milk	milk	NN
8542	28	45	or	or	CC
8542	28	46	water	water	NN
8542	28	47	,	,	,
8542	28	48	handling	handle	VBG
8542	28	49	as	as	RB
8542	28	50	little	little	JJ
8542	28	51	as	as	IN
8542	28	52	possible	possible	JJ
8542	28	53	.	.	.
8542	29	1	Roll	roll	VB
8542	29	2	and	and	CC
8542	29	3	cut	cut	VBD
8542	29	4	into	into	IN
8542	29	5	rounds	round	NNS
8542	29	6	.	.	.
8542	30	1	Baking	baking	NN
8542	30	2	-	-	HYPH
8542	30	3	powder	powder	NN
8542	30	4	can	can	MD
8542	30	5	be	be	VB
8542	30	6	used	use	VBN
8542	30	7	in	in	IN
8542	30	8	place	place	NN
8542	30	9	of	of	IN
8542	30	10	soda	soda	NN
8542	30	11	and	and	CC
8542	30	12	cream	cream	NN
8542	30	13	of	of	IN
8542	30	14	tartar	tartar	NN
8542	30	15	.	.	.
8542	31	1	=	=	NFP
8542	31	2	Crullers=	Crullers=	:
8542	31	3	Use	use	VB
8542	31	4	the	the	DT
8542	31	5	recipe	recipe	NN
8542	31	6	for	for	IN
8542	31	7	doughnuts	doughnut	NNS
8542	31	8	,	,	,
8542	31	9	adding	add	VBG
8542	31	10	one	one	CD
8542	31	11	egg	egg	NN
8542	31	12	and	and	CC
8542	31	13	a	a	DT
8542	31	14	little	little	RB
8542	31	15	more	more	JJR
8542	31	16	butter	butter	NN
8542	31	17	.	.	.
8542	32	1	Roll	roll	VB
8542	32	2	a	a	DT
8542	32	3	small	small	JJ
8542	32	4	piece	piece	NN
8542	32	5	of	of	IN
8542	32	6	the	the	DT
8542	32	7	dough	dough	NN
8542	32	8	to	to	IN
8542	32	9	the	the	DT
8542	32	10	size	size	NN
8542	32	11	of	of	IN
8542	32	12	your	-PRON-	PRP$
8542	32	13	finger	finger	NN
8542	32	14	,	,	,
8542	32	15	and	and	CC
8542	32	16	eight	eight	CD
8542	32	17	inches	inch	NNS
8542	32	18	long	long	JJ
8542	32	19	,	,	,
8542	32	20	double	double	JJ
8542	32	21	it	-PRON-	PRP
8542	32	22	,	,	,
8542	32	23	and	and	CC
8542	32	24	twist	twist	VB
8542	32	25	the	the	DT
8542	32	26	two	two	CD
8542	32	27	rolls	roll	NNS
8542	32	28	together	together	RB
8542	32	29	.	.	.
8542	33	1	Fry	fry	CD
8542	33	2	in	in	IN
8542	33	3	boiling	boil	VBG
8542	33	4	fat	fat	NN
8542	33	5	.	.	.
8542	34	1	=	=	NFP
8542	34	2	Delicious	Delicious	NNP
8542	34	3	Dip	Dip	NNP
8542	34	4	Toast=	toast=	NN
8542	34	5	Cut	cut	NN
8542	34	6	slices	slice	NNS
8542	34	7	of	of	IN
8542	34	8	bread	bread	NN
8542	34	9	,	,	,
8542	34	10	one	one	CD
8542	34	11	-	-	HYPH
8542	34	12	half	half	NN
8542	34	13	inch	inch	NN
8542	34	14	thick	thick	JJ
8542	34	15	;	;	:
8542	34	16	toast	toast	NN
8542	34	17	each	each	DT
8542	34	18	side	side	NN
8542	34	19	to	to	IN
8542	34	20	a	a	DT
8542	34	21	delicate	delicate	JJ
8542	34	22	brown	brown	NN
8542	34	23	.	.	.
8542	35	1	Dip	dip	VB
8542	35	2	these	these	DT
8542	35	3	into	into	IN
8542	35	4	hot	hot	JJ
8542	35	5	,	,	,
8542	35	6	salted	salt	VBN
8542	35	7	milk	milk	NN
8542	35	8	,	,	,
8542	35	9	letting	let	VBG
8542	35	10	them	-PRON-	PRP
8542	35	11	remain	remain	VB
8542	35	12	until	until	IN
8542	35	13	soft	soft	JJ
8542	35	14	.	.	.
8542	36	1	Lay	lay	VB
8542	36	2	them	-PRON-	PRP
8542	36	3	on	on	IN
8542	36	4	a	a	DT
8542	36	5	platter	platter	NN
8542	36	6	and	and	CC
8542	36	7	spread	spread	VB
8542	36	8	a	a	DT
8542	36	9	little	little	JJ
8542	36	10	butter	butter	NN
8542	36	11	over	over	IN
8542	36	12	each	each	DT
8542	36	13	slice	slice	NN
8542	36	14	.	.	.
8542	37	1	Take	take	VB
8542	37	2	one	one	CD
8542	37	3	quart	quart	NN
8542	37	4	of	of	IN
8542	37	5	milk	milk	NN
8542	37	6	more	more	RBR
8542	37	7	or	or	CC
8542	37	8	less	less	RBR
8542	37	9	according	accord	VBG
8542	37	10	to	to	IN
8542	37	11	size	size	NN
8542	37	12	of	of	IN
8542	37	13	family	family	NN
8542	37	14	;	;	:
8542	37	15	heat	heat	NN
8542	37	16	in	in	IN
8542	37	17	a	a	DT
8542	37	18	double	double	JJ
8542	37	19	boiler	boiler	NN
8542	37	20	,	,	,
8542	37	21	salt	salt	NN
8542	37	22	to	to	IN
8542	37	23	taste	taste	NN
8542	37	24	.	.	.
8542	38	1	Wet	wet	NN
8542	38	2	two	two	CD
8542	38	3	tablespoonfuls	tablespoonful	NNS
8542	38	4	of	of	IN
8542	38	5	flour	flour	NN
8542	38	6	with	with	IN
8542	38	7	a	a	DT
8542	38	8	little	little	JJ
8542	38	9	water	water	NN
8542	38	10	;	;	:
8542	38	11	stir	stir	VB
8542	38	12	until	until	IN
8542	38	13	smooth	smooth	JJ
8542	38	14	,	,	,
8542	38	15	and	and	CC
8542	38	16	pour	pour	VB
8542	38	17	into	into	IN
8542	38	18	the	the	DT
8542	38	19	milk	milk	NN
8542	38	20	when	when	WRB
8542	38	21	boiling	boil	VBG
8542	38	22	.	.	.
8542	39	1	Make	make	VB
8542	39	2	this	this	DT
8542	39	3	of	of	IN
8542	39	4	the	the	DT
8542	39	5	consistency	consistency	NN
8542	39	6	of	of	IN
8542	39	7	rich	rich	JJ
8542	39	8	cream	cream	NN
8542	39	9	;	;	:
8542	39	10	add	add	VB
8542	39	11	a	a	DT
8542	39	12	piece	piece	NN
8542	39	13	of	of	IN
8542	39	14	butter	butter	NN
8542	39	15	the	the	DT
8542	39	16	size	size	NN
8542	39	17	of	of	IN
8542	39	18	a	a	DT
8542	39	19	walnut	walnut	NN
8542	39	20	,	,	,
8542	39	21	and	and	CC
8542	39	22	pour	pour	VB
8542	39	23	over	over	IN
8542	39	24	the	the	DT
8542	39	25	toasted	toasted	JJ
8542	39	26	bread	bread	NN
8542	39	27	.	.	.
8542	40	1	Serve	serve	VB
8542	40	2	hot	hot	JJ
8542	40	3	.	.	.
8542	41	1	=	=	NFP
8542	41	2	Doughnuts=	doughnuts=	NN
8542	41	3	1	1	CD
8542	41	4	Egg	egg	NN
8542	41	5	1	1	CD
8542	41	6	Cupful	cupful	NN
8542	41	7	of	of	IN
8542	41	8	Milk	milk	NN
8542	41	9	1	1	CD
8542	41	10	and	and	CC
8542	41	11	1/3	1/3	CD
8542	41	12	Cupfuls	Cupfuls	NNP
8542	41	13	of	of	IN
8542	41	14	Sugar	Sugar	NNP
8542	41	15	2	2	CD
8542	41	16	Teaspoonfuls	Teaspoonfuls	NNPS
8542	41	17	of	of	IN
8542	41	18	Cream	Cream	NNP
8542	41	19	of	of	IN
8542	41	20	Tartar	Tartar	NNP
8542	41	21	1	1	CD
8542	41	22	Teaspoonful	teaspoonful	JJ
8542	41	23	of	of	IN
8542	41	24	Soda	Soda	NNP
8542	41	25	Piece	Piece	NNP
8542	41	26	of	of	IN
8542	41	27	Butter	Butter	NNP
8542	41	28	the	the	DT
8542	41	29	Size	Size	NNP
8542	41	30	of	of	IN
8542	41	31	a	a	DT
8542	41	32	Walnut	Walnut	NNP
8542	41	33	1/4	1/4	CD
8542	41	34	Teaspoonful	Teaspoonful	NNP
8542	41	35	of	of	IN
8542	41	36	Cinnamon	Cinnamon	NNP
8542	41	37	or	or	CC
8542	41	38	Nutmeg	Nutmeg	NNP
8542	41	39	Salt	Salt	NNP
8542	41	40	,	,	,
8542	41	41	and	and	CC
8542	41	42	Flour	Flour	NNP
8542	41	43	enough	enough	RB
8542	41	44	to	to	TO
8542	41	45	roll	roll	VB
8542	41	46	soft	soft	JJ
8542	41	47	Beat	Beat	NNP
8542	41	48	the	the	DT
8542	41	49	egg	egg	NN
8542	41	50	and	and	CC
8542	41	51	sugar	sugar	VB
8542	41	52	together	together	RB
8542	41	53	and	and	CC
8542	41	54	add	add	VB
8542	41	55	the	the	DT
8542	41	56	milk	milk	NN
8542	41	57	and	and	CC
8542	41	58	butter	butter	NN
8542	41	59	.	.	.
8542	42	1	Stir	stir	VB
8542	42	2	the	the	DT
8542	42	3	soda	soda	NN
8542	42	4	and	and	CC
8542	42	5	cream	cream	NN
8542	42	6	of	of	IN
8542	42	7	tartar	tartar	NN
8542	42	8	into	into	IN
8542	42	9	the	the	DT
8542	42	10	flour	flour	NN
8542	42	11	,	,	,
8542	42	12	dry	dry	JJ
8542	42	13	;	;	:
8542	42	14	mix	mix	VB
8542	42	15	all	all	RB
8542	42	16	together	together	RB
8542	42	17	,	,	,
8542	42	18	with	with	IN
8542	42	19	the	the	DT
8542	42	20	flour	flour	NN
8542	42	21	and	and	CC
8542	42	22	salt	salt	NN
8542	42	23	.	.	.
8542	43	1	Cut	cut	VB
8542	43	2	into	into	IN
8542	43	3	rings	ring	NNS
8542	43	4	and	and	CC
8542	43	5	fry	fry	NN
8542	43	6	in	in	IN
8542	43	7	deep	deep	JJ
8542	43	8	fat	fat	NN
8542	43	9	.	.	.
8542	44	1	Lay	lay	VB
8542	44	2	them	-PRON-	PRP
8542	44	3	on	on	IN
8542	44	4	brown	brown	JJ
8542	44	5	paper	paper	NN
8542	44	6	when	when	WRB
8542	44	7	you	-PRON-	PRP
8542	44	8	take	take	VBP
8542	44	9	them	-PRON-	PRP
8542	44	10	from	from	IN
8542	44	11	the	the	DT
8542	44	12	fat	fat	NN
8542	44	13	.	.	.
8542	45	1	=	=	NFP
8542	45	2	Fried	fry	VBN
8542	45	3	Bread=	bread=	NN
8542	45	4	After	after	IN
8542	45	5	frying	fry	VBG
8542	45	6	pork	pork	NN
8542	45	7	or	or	CC
8542	45	8	bacon	bacon	NN
8542	45	9	,	,	,
8542	45	10	put	put	VBN
8542	45	11	into	into	IN
8542	45	12	the	the	DT
8542	45	13	fat	fat	JJ
8542	45	14	slices	slice	NNS
8542	45	15	of	of	IN
8542	45	16	stale	stale	JJ
8542	45	17	bread	bread	NN
8542	45	18	.	.	.
8542	46	1	As	as	IN
8542	46	2	it	-PRON-	PRP
8542	46	3	fries	fry	VBZ
8542	46	4	,	,	,
8542	46	5	pour	pour	VBP
8542	46	6	over	over	IN
8542	46	7	each	each	DT
8542	46	8	slice	slice	NN
8542	46	9	a	a	DT
8542	46	10	little	little	JJ
8542	46	11	milk	milk	NN
8542	46	12	or	or	CC
8542	46	13	water	water	NN
8542	46	14	and	and	CC
8542	46	15	salt	salt	NN
8542	46	16	to	to	TO
8542	46	17	taste	taste	NN
8542	46	18	,	,	,
8542	46	19	turn	turn	VB
8542	46	20	and	and	CC
8542	46	21	fry	fry	VB
8542	46	22	on	on	IN
8542	46	23	the	the	DT
8542	46	24	opposite	opposite	JJ
8542	46	25	side	side	NN
8542	46	26	.	.	.
8542	47	1	This	this	DT
8542	47	2	is	be	VBZ
8542	47	3	a	a	DT
8542	47	4	very	very	RB
8542	47	5	appetizing	appetizing	JJ
8542	47	6	dish	dish	NN
8542	47	7	.	.	.
8542	48	1	=	=	NFP
8542	48	2	German	german	JJ
8542	48	3	Toast=	toast=	NN
8542	48	4	1	1	CD
8542	48	5	Cupful	cupful	NN
8542	48	6	of	of	IN
8542	48	7	Milk	milk	NN
8542	48	8	1	1	CD
8542	48	9	Egg	Egg	NNP
8542	48	10	Pinch	Pinch	NNP
8542	48	11	of	of	IN
8542	48	12	Salt	Salt	NNP
8542	48	13	4	4	CD
8542	48	14	or	or	CC
8542	48	15	5	5	CD
8542	48	16	Slices	slice	NNS
8542	48	17	of	of	IN
8542	48	18	Bread	bread	NN
8542	48	19	Beat	beat	VB
8542	48	20	together	together	RB
8542	48	21	one	one	CD
8542	48	22	egg	egg	NN
8542	48	23	,	,	,
8542	48	24	one	one	CD
8542	48	25	cupful	cupful	NN
8542	48	26	of	of	IN
8542	48	27	milk	milk	NN
8542	48	28	,	,	,
8542	48	29	and	and	CC
8542	48	30	a	a	DT
8542	48	31	little	little	JJ
8542	48	32	salt	salt	NN
8542	48	33	.	.	.
8542	49	1	Dip	dip	NN
8542	49	2	slices	slice	NNS
8542	49	3	of	of	IN
8542	49	4	stale	stale	JJ
8542	49	5	bread	bread	NN
8542	49	6	into	into	IN
8542	49	7	this	this	DT
8542	49	8	mixture	mixture	NN
8542	49	9	,	,	,
8542	49	10	and	and	CC
8542	49	11	fry	fry	VB
8542	49	12	on	on	IN
8542	49	13	a	a	DT
8542	49	14	griddle	griddle	NN
8542	49	15	in	in	IN
8542	49	16	butter	butter	NN
8542	49	17	or	or	CC
8542	49	18	pork	pork	NN
8542	49	19	fat	fat	NN
8542	49	20	.	.	.
8542	50	1	Serve	serve	VB
8542	50	2	hot	hot	JJ
8542	50	3	with	with	IN
8542	50	4	butter	butter	NN
8542	50	5	and	and	CC
8542	50	6	maple	maple	NN
8542	50	7	syrup	syrup	NN
8542	50	8	.	.	.
8542	51	1	=	=	NFP
8542	51	2	Soft	soft	JJ
8542	51	3	Gingerbread=	gingerbread=	NN
8542	51	4	1	1	CD
8542	51	5	Cupful	cupful	NN
8542	51	6	of	of	IN
8542	51	7	Molasses	Molasses	NNP
8542	51	8	1	1	CD
8542	51	9	Cupful	cupful	NN
8542	51	10	of	of	IN
8542	51	11	Sour	Sour	NNP
8542	51	12	Milk	Milk	NNP
8542	51	13	1/2	1/2	CD
8542	51	14	Cupful	cupful	JJ
8542	51	15	of	of	IN
8542	51	16	Butter	Butter	NNP
8542	51	17	or	or	CC
8542	51	18	Lard	Lard	NNP
8542	51	19	1	1	CD
8542	51	20	Teaspoonful	Teaspoonful	NNP
8542	51	21	of	of	IN
8542	51	22	Ginger	Ginger	NNP
8542	51	23	1	1	CD
8542	51	24	Teaspoonful	teaspoonful	JJ
8542	51	25	of	of	IN
8542	51	26	Soda	Soda	NNP
8542	51	27	1/2	1/2	CD
8542	51	28	Teaspoonful	teaspoonful	JJ
8542	51	29	of	of	IN
8542	51	30	Salt	Salt	NNP
8542	51	31	Stir	Stir	NNP
8542	51	32	the	the	DT
8542	51	33	soda	soda	NN
8542	51	34	into	into	IN
8542	51	35	the	the	DT
8542	51	36	molasses	molasse	NNS
8542	51	37	until	until	IN
8542	51	38	it	-PRON-	PRP
8542	51	39	foams	foam	VBZ
8542	51	40	,	,	,
8542	51	41	add	add	VB
8542	51	42	sour	sour	JJ
8542	51	43	milk	milk	NN
8542	51	44	,	,	,
8542	51	45	ginger	ginger	NN
8542	51	46	,	,	,
8542	51	47	salt	salt	NN
8542	51	48	and	and	CC
8542	51	49	melted	melted	JJ
8542	51	50	butter	butter	NN
8542	51	51	.	.	.
8542	52	1	Last	last	JJ
8542	52	2	of	of	IN
8542	52	3	all	all	DT
8542	52	4	,	,	,
8542	52	5	add	add	VB
8542	52	6	flour	flour	NN
8542	52	7	enough	enough	RB
8542	52	8	for	for	IN
8542	52	9	quite	quite	PDT
8542	52	10	a	a	DT
8542	52	11	stiff	stiff	JJ
8542	52	12	batter	batter	NN
8542	52	13	,	,	,
8542	52	14	and	and	CC
8542	52	15	bake	bake	NN
8542	52	16	.	.	.
8542	53	1	This	this	DT
8542	53	2	makes	make	VBZ
8542	53	3	one	one	CD
8542	53	4	sheet	sheet	NN
8542	53	5	.	.	.
8542	54	1	=	=	NFP
8542	54	2	Huckleberry	Huckleberry	NNP
8542	54	3	Cake=	cake=	TO
8542	54	4	Pick	pick	VB
8542	54	5	over	over	RP
8542	54	6	and	and	CC
8542	54	7	wash	wash	VB
8542	54	8	and	and	CC
8542	54	9	flour	flour	NN
8542	54	10	well	well	UH
8542	54	11	one	one	CD
8542	54	12	cupful	cupful	NN
8542	54	13	of	of	IN
8542	54	14	fresh	fresh	JJ
8542	54	15	huckleberries	huckleberry	NNS
8542	54	16	.	.	.
8542	55	1	Add	add	VB
8542	55	2	these	these	DT
8542	55	3	to	to	IN
8542	55	4	the	the	DT
8542	55	5	batter	batter	NN
8542	55	6	for	for	IN
8542	55	7	soft	soft	JJ
8542	55	8	gingerbread	gingerbread	NN
8542	55	9	.	.	.
8542	56	1	Serve	serve	VB
8542	56	2	hot	hot	JJ
8542	56	3	,	,	,
8542	56	4	with	with	IN
8542	56	5	butter	butter	NN
8542	56	6	.	.	.
8542	57	1	=	=	NFP
8542	57	2	Quick	Quick	NNP
8542	57	3	Graham	Graham	NNP
8542	57	4	Bread=	Bread=	NFP
8542	57	5	1	1	CD
8542	57	6	Pint	Pint	NNP
8542	57	7	of	of	IN
8542	57	8	Graham	Graham	NNP
8542	57	9	Meal	Meal	NNP
8542	57	10	1/2	1/2	CD
8542	57	11	Cupful	Cupful	NNP
8542	57	12	of	of	IN
8542	57	13	Molasses	Molasses	NNP
8542	57	14	1	1	CD
8542	57	15	Cupful	cupful	NN
8542	57	16	of	of	IN
8542	57	17	Sour	Sour	NNP
8542	57	18	Milk	Milk	NNP
8542	57	19	1	1	CD
8542	57	20	Teaspoonful	teaspoonful	JJ
8542	57	21	of	of	IN
8542	57	22	Soda	Soda	NNP
8542	57	23	1	1	CD
8542	57	24	Teaspoonful	teaspoonful	JJ
8542	57	25	of	of	IN
8542	57	26	Salt	Salt	NNP
8542	57	27	Stir	Stir	NNP
8542	57	28	soda	soda	NN
8542	57	29	into	into	IN
8542	57	30	the	the	DT
8542	57	31	molasses	molasse	NNS
8542	57	32	,	,	,
8542	57	33	add	add	VB
8542	57	34	sour	sour	JJ
8542	57	35	milk	milk	NN
8542	57	36	and	and	CC
8542	57	37	salt	salt	NN
8542	57	38	;	;	:
8542	57	39	add	add	VB
8542	57	40	all	all	DT
8542	57	41	to	to	IN
8542	57	42	the	the	DT
8542	57	43	meal	meal	NN
8542	57	44	,	,	,
8542	57	45	beating	beat	VBG
8542	57	46	well	well	RB
8542	57	47	.	.	.
8542	58	1	Sweet	sweet	JJ
8542	58	2	milk	milk	NN
8542	58	3	will	will	MD
8542	58	4	do	do	VB
8542	58	5	with	with	IN
8542	58	6	a	a	DT
8542	58	7	little	little	JJ
8542	58	8	less	less	JJR
8542	58	9	soda	soda	NN
8542	58	10	.	.	.
8542	59	1	Bake	bake	VB
8542	59	2	thirty	thirty	CD
8542	59	3	minutes	minute	NNS
8542	59	4	,	,	,
8542	59	5	or	or	CC
8542	59	6	according	accord	VBG
8542	59	7	to	to	IN
8542	59	8	heat	heat	NN
8542	59	9	of	of	IN
8542	59	10	the	the	DT
8542	59	11	oven	oven	NN
8542	59	12	.	.	.
8542	60	1	A	a	DT
8542	60	2	moderate	moderate	JJ
8542	60	3	oven	oven	NN
8542	60	4	is	be	VBZ
8542	60	5	best	good	JJS
8542	60	6	.	.	.
8542	61	1	=	=	NFP
8542	61	2	Graham	Graham	NNP
8542	61	3	Bread	Bread	NNP
8542	61	4	(	(	-LRB-
8542	61	5	raised	raise	VBN
8542	61	6	over	over	IN
8542	61	7	night)=	night)=	NNP
8542	61	8	3	3	CD
8542	61	9	Cupfuls	Cupfuls	NNP
8542	61	10	of	of	IN
8542	61	11	Flour	Flour	NNP
8542	61	12	3	3	CD
8542	61	13	Cupfuls	Cupfuls	NNP
8542	61	14	of	of	IN
8542	61	15	Graham	Graham	NNP
8542	61	16	Meal	Meal	NNP
8542	61	17	3	3	CD
8542	61	18	Tablespoonfuls	Tablespoonfuls	NNPS
8542	61	19	of	of	IN
8542	61	20	Sugar	Sugar	NNP
8542	61	21	1	1	CD
8542	61	22	Tablespoonful	tablespoonful	JJ
8542	61	23	of	of	IN
8542	61	24	Lard	Lard	NNP
8542	61	25	1	1	CD
8542	61	26	Teaspoonful	teaspoonful	JJ
8542	61	27	of	of	IN
8542	61	28	Salt	salt	NN
8542	61	29	1	1	CD
8542	61	30	Yeast	Yeast	NNP
8542	61	31	Cake	Cake	NNP
8542	61	32	Mix	Mix	NNP
8542	61	33	flour	flour	NN
8542	61	34	and	and	CC
8542	61	35	meal	meal	NN
8542	61	36	together	together	RB
8542	61	37	and	and	CC
8542	61	38	rub	rub	VB
8542	61	39	in	in	RP
8542	61	40	lard	lard	NNP
8542	61	41	,	,	,
8542	61	42	sugar	sugar	NN
8542	61	43	and	and	CC
8542	61	44	salt	salt	NN
8542	61	45	.	.	.
8542	62	1	Add	add	VB
8542	62	2	yeast	yeast	NN
8542	62	3	cake	cake	NN
8542	62	4	which	which	WDT
8542	62	5	has	have	VBZ
8542	62	6	been	be	VBN
8542	62	7	dissolved	dissolve	VBN
8542	62	8	in	in	IN
8542	62	9	one	one	CD
8542	62	10	-	-	HYPH
8542	62	11	half	half	NN
8542	62	12	cup	cup	NN
8542	62	13	of	of	IN
8542	62	14	cold	cold	JJ
8542	62	15	water	water	NN
8542	62	16	.	.	.
8542	63	1	Mix	mix	VB
8542	63	2	with	with	IN
8542	63	3	warm	warm	JJ
8542	63	4	water	water	NN
8542	63	5	at	at	IN
8542	63	6	night	night	NN
8542	63	7	.	.	.
8542	64	1	Set	Set	VBN
8542	64	2	in	in	IN
8542	64	3	a	a	DT
8542	64	4	warm	warm	JJ
8542	64	5	place	place	NN
8542	64	6	to	to	TO
8542	64	7	rise	rise	VB
8542	64	8	.	.	.
8542	65	1	In	in	IN
8542	65	2	the	the	DT
8542	65	3	morning	morning	NN
8542	65	4	stir	stir	NN
8542	65	5	and	and	CC
8542	65	6	let	let	VB
8542	65	7	rise	rise	VB
8542	65	8	to	to	IN
8542	65	9	twice	twice	PDT
8542	65	10	its	-PRON-	PRP$
8542	65	11	bulk	bulk	NN
8542	65	12	.	.	.
8542	66	1	Knead	knead	NN
8542	66	2	and	and	CC
8542	66	3	put	put	VBD
8542	66	4	in	in	RP
8542	66	5	baking	bake	VBG
8542	66	6	pans	pan	NNS
8542	66	7	.	.	.
8542	67	1	Raise	raise	VB
8542	67	2	again	again	RB
8542	67	3	and	and	CC
8542	67	4	bake	bake	VB
8542	67	5	forty	forty	CD
8542	67	6	-	-	HYPH
8542	67	7	five	five	CD
8542	67	8	minutes	minute	NNS
8542	67	9	.	.	.
8542	68	1	=	=	NFP
8542	68	2	Graham	Graham	NNP
8542	68	3	Muffins=	Muffins=	NNP
8542	68	4	1	1	CD
8542	68	5	Pint	Pint	NNP
8542	68	6	of	of	IN
8542	68	7	Graham	Graham	NNP
8542	68	8	Flour	Flour	NNP
8542	68	9	1/2	1/2	CD
8542	68	10	Cupful	Cupful	NNP
8542	68	11	of	of	IN
8542	68	12	Molasses	molasse	NNS
8542	68	13	1	1	CD
8542	68	14	Teaspoonful	Teaspoonful	NNP
8542	68	15	of	of	IN
8542	68	16	Salt	salt	NN
8542	68	17	1/2	1/2	CD
8542	68	18	Pint	pint	NN
8542	68	19	of	of	IN
8542	68	20	White	White	NNP
8542	68	21	Flour	Flour	NNP
8542	68	22	1	1	CD
8542	68	23	Teaspoonful	teaspoonful	JJ
8542	68	24	of	of	IN
8542	68	25	Soda	Soda	NNP
8542	68	26	Put	put	VB
8542	68	27	the	the	DT
8542	68	28	salt	salt	NN
8542	68	29	into	into	IN
8542	68	30	the	the	DT
8542	68	31	flour	flour	NN
8542	68	32	and	and	CC
8542	68	33	soda	soda	NN
8542	68	34	into	into	IN
8542	68	35	the	the	DT
8542	68	36	molasses	molasse	NNS
8542	68	37	.	.	.
8542	69	1	Stir	stir	VB
8542	69	2	all	all	DT
8542	69	3	together	together	RB
8542	69	4	and	and	CC
8542	69	5	mix	mix	VB
8542	69	6	with	with	IN
8542	69	7	milk	milk	NN
8542	69	8	or	or	CC
8542	69	9	water	water	NN
8542	69	10	.	.	.
8542	70	1	Drop	drop	VB
8542	70	2	into	into	IN
8542	70	3	muffin	muffin	NN
8542	70	4	tins	tin	NNS
8542	70	5	and	and	CC
8542	70	6	bake	bake	VB
8542	70	7	twenty	twenty	CD
8542	70	8	minutes	minute	NNS
8542	70	9	.	.	.
8542	71	1	=	=	NFP
8542	71	2	Sour	Sour	NNP
8542	71	3	Milk	milk	NN
8542	71	4	Griddle	griddle	NN
8542	71	5	Cakes=	cakes=	POS
8542	71	6	2	2	CD
8542	71	7	Cupfuls	Cupfuls	NNP
8542	71	8	of	of	IN
8542	71	9	Sour	Sour	NNP
8542	71	10	Milk	Milk	NNP
8542	71	11	2	2	CD
8542	71	12	Teaspoonfuls	teaspoonful	NNS
8542	71	13	of	of	IN
8542	71	14	Soda	Soda	NNP
8542	71	15	1	1	CD
8542	71	16	Teaspoonful	teaspoonful	JJ
8542	71	17	of	of	IN
8542	71	18	Salt	Salt	NNP
8542	71	19	Stir	Stir	NNP
8542	71	20	the	the	DT
8542	71	21	soda	soda	NN
8542	71	22	and	and	CC
8542	71	23	salt	salt	NN
8542	71	24	into	into	IN
8542	71	25	the	the	DT
8542	71	26	milk	milk	NN
8542	71	27	and	and	CC
8542	71	28	add	add	VB
8542	71	29	flour	flour	NN
8542	71	30	enough	enough	RB
8542	71	31	to	to	TO
8542	71	32	make	make	VB
8542	71	33	thin	thin	JJ
8542	71	34	batter	batter	NN
8542	71	35	.	.	.
8542	72	1	Fry	fry	CD
8542	72	2	on	on	IN
8542	72	3	a	a	DT
8542	72	4	well	well	RB
8542	72	5	-	-	HYPH
8542	72	6	greased	grease	VBN
8542	72	7	griddle	griddle	NN
8542	72	8	.	.	.
8542	73	1	One	one	CD
8542	73	2	spoonful	spoonful	JJ
8542	73	3	for	for	IN
8542	73	4	each	each	DT
8542	73	5	cake	cake	NN
8542	73	6	.	.	.
8542	74	1	Serve	serve	VB
8542	74	2	hot	hot	JJ
8542	74	3	with	with	IN
8542	74	4	butter	butter	NN
8542	74	5	and	and	CC
8542	74	6	maple	maple	NN
8542	74	7	syrup	syrup	NN
8542	74	8	.	.	.
8542	75	1	=	=	NFP
8542	75	2	Sweet	Sweet	NNP
8542	75	3	Milk	milk	NN
8542	75	4	Griddle	griddle	NN
8542	75	5	Cakes=	cakes=	NN
8542	75	6	1	1	CD
8542	75	7	Egg	egg	NN
8542	75	8	1	1	CD
8542	75	9	Pint	pint	NN
8542	75	10	of	of	IN
8542	75	11	Sweet	Sweet	NNP
8542	75	12	Milk	milk	NN
8542	75	13	2	2	CD
8542	75	14	Level	level	NN
8542	75	15	Teaspoonfuls	Teaspoonfuls	NNPS
8542	75	16	of	of	IN
8542	75	17	Cream	Cream	NNP
8542	75	18	of	of	IN
8542	75	19	Tartar	Tartar	NNP
8542	75	20	1	1	CD
8542	75	21	Level	level	NN
8542	75	22	Teaspoonful	teaspoonful	JJ
8542	75	23	of	of	IN
8542	75	24	Soda	Soda	NNP
8542	75	25	Pinch	Pinch	NNP
8542	75	26	of	of	IN
8542	75	27	Salt	Salt	NNP
8542	75	28	Flour	Flour	NNP
8542	75	29	enough	enough	RB
8542	75	30	for	for	IN
8542	75	31	thin	thin	JJ
8542	75	32	batter	batter	NN
8542	75	33	Mix	mix	NN
8542	75	34	soda	soda	NN
8542	75	35	and	and	CC
8542	75	36	cream	cream	NN
8542	75	37	of	of	IN
8542	75	38	tartar	tartar	NN
8542	75	39	with	with	IN
8542	75	40	flour	flour	NN
8542	75	41	.	.	.
8542	76	1	Beat	beat	VB
8542	76	2	the	the	DT
8542	76	3	egg	egg	NN
8542	76	4	,	,	,
8542	76	5	add	add	VB
8542	76	6	milk	milk	NN
8542	76	7	and	and	CC
8542	76	8	stir	stir	VB
8542	76	9	into	into	IN
8542	76	10	flour	flour	NN
8542	76	11	.	.	.
8542	77	1	Fry	fry	CD
8542	77	2	in	in	IN
8542	77	3	small	small	JJ
8542	77	4	cakes	cake	NNS
8542	77	5	on	on	IN
8542	77	6	a	a	DT
8542	77	7	griddle	griddle	NN
8542	77	8	.	.	.
8542	78	1	=	=	NFP
8542	78	2	Jenny	Jenny	NNP
8542	78	3	Lind	Lind	NNP
8542	78	4	Tea	Tea	NNP
8542	78	5	Cake=	cake=	NN
8542	78	6	3	3	CD
8542	78	7	Cupfuls	Cupfuls	NNP
8542	78	8	of	of	IN
8542	78	9	Flour	Flour	NNP
8542	78	10	1/2	1/2	CD
8542	78	11	Cupful	Cupful	NNP
8542	78	12	of	of	IN
8542	78	13	Sugar	Sugar	NNP
8542	78	14	1	1	CD
8542	78	15	Egg	egg	NN
8542	78	16	1	1	CD
8542	78	17	Teaspoonful	teaspoonful	JJ
8542	78	18	of	of	IN
8542	78	19	Soda	Soda	NNP
8542	78	20	1	1	CD
8542	78	21	Tablespoonful	tablespoonful	JJ
8542	78	22	of	of	IN
8542	78	23	Melted	Melted	NNP
8542	78	24	Butter	Butter	NNP
8542	78	25	2	2	CD
8542	78	26	Teaspoonfuls	Teaspoonfuls	NNPS
8542	78	27	of	of	IN
8542	78	28	Cream	Cream	NNP
8542	78	29	of	of	IN
8542	78	30	Tartar	Tartar	NNP
8542	78	31	Stir	Stir	NNP
8542	78	32	salt	salt	NN
8542	78	33	,	,	,
8542	78	34	soda	soda	NN
8542	78	35	and	and	CC
8542	78	36	cream	cream	NN
8542	78	37	of	of	IN
8542	78	38	tartar	tartar	NN
8542	78	39	into	into	IN
8542	78	40	the	the	DT
8542	78	41	dry	dry	JJ
8542	78	42	flour	flour	NN
8542	78	43	.	.	.
8542	79	1	Beat	beat	VB
8542	79	2	the	the	DT
8542	79	3	egg	egg	NN
8542	79	4	,	,	,
8542	79	5	add	add	VB
8542	79	6	sugar	sugar	NN
8542	79	7	and	and	CC
8542	79	8	butter	butter	NN
8542	79	9	,	,	,
8542	79	10	stir	stir	VB
8542	79	11	into	into	IN
8542	79	12	the	the	DT
8542	79	13	flour	flour	NN
8542	79	14	and	and	CC
8542	79	15	mix	mix	VB
8542	79	16	with	with	IN
8542	79	17	enough	enough	JJ
8542	79	18	milk	milk	NN
8542	79	19	to	to	TO
8542	79	20	make	make	VB
8542	79	21	batter	batter	NN
8542	79	22	as	as	RB
8542	79	23	thick	thick	JJ
8542	79	24	as	as	IN
8542	79	25	a	a	DT
8542	79	26	cake	cake	NN
8542	79	27	.	.	.
8542	80	1	Bake	bake	VB
8542	80	2	in	in	IN
8542	80	3	a	a	DT
8542	80	4	moderate	moderate	JJ
8542	80	5	oven	oven	NN
8542	80	6	.	.	.
8542	81	1	To	to	TO
8542	81	2	be	be	VB
8542	81	3	eaten	eat	VBN
8542	81	4	hot	hot	JJ
8542	81	5	with	with	IN
8542	81	6	butter	butter	NN
8542	81	7	.	.	.
8542	82	1	=	=	NFP
8542	82	2	Real	real	JJ
8542	82	3	Johnny	Johnny	NNP
8542	82	4	Cake=	cake=	NN
8542	82	5	2	2	CD
8542	82	6	Cupfuls	Cupfuls	NNP
8542	82	7	of	of	IN
8542	82	8	Flour	Flour	NNP
8542	82	9	1	1	CD
8542	82	10	Cupful	Cupful	NNP
8542	82	11	of	of	IN
8542	82	12	Yellow	Yellow	NNP
8542	82	13	Meal	Meal	NNP
8542	82	14	4	4	CD
8542	82	15	Tablespoonfuls	tablespoonful	NNS
8542	82	16	of	of	IN
8542	82	17	Sugar	Sugar	NNP
8542	82	18	1	1	CD
8542	82	19	Teaspoonful	Teaspoonful	NNP
8542	82	20	of	of	IN
8542	82	21	Salt	Salt	NNP
8542	82	22	1	1	CD
8542	82	23	Teaspoonful	teaspoonful	JJ
8542	82	24	of	of	IN
8542	82	25	Cream	Cream	NNP
8542	82	26	of	of	IN
8542	82	27	Tartar	Tartar	NNP
8542	82	28	1/2	1/2	CD
8542	82	29	Teaspoonful	teaspoonful	JJ
8542	82	30	of	of	IN
8542	82	31	Soda	Soda	NNP
8542	82	32	or	or	CC
8542	82	33	2	2	CD
8542	82	34	Teaspoonfuls	teaspoonful	NNS
8542	82	35	of	of	IN
8542	82	36	Baking	Baking	NNP
8542	82	37	-	-	HYPH
8542	82	38	powder	powder	NN
8542	82	39	Add	Add	NNP
8542	82	40	enough	enough	JJ
8542	82	41	milk	milk	NN
8542	82	42	or	or	CC
8542	82	43	water	water	NN
8542	82	44	to	to	TO
8542	82	45	make	make	VB
8542	82	46	a	a	DT
8542	82	47	thin	thin	JJ
8542	82	48	batter	batter	NN
8542	82	49	,	,	,
8542	82	50	and	and	CC
8542	82	51	bake	bake	NN
8542	82	52	.	.	.
8542	83	1	=	=	NFP
8542	83	2	New	New	NNP
8542	83	3	England	England	NNP
8542	83	4	Buns=	buns=	NN
8542	83	5	1	1	CD
8542	83	6	Cupful	Cupful	NNP
8542	83	7	of	of	IN
8542	83	8	Milk	milk	NN
8542	83	9	1	1	CD
8542	83	10	and	and	CC
8542	83	11	l/3	l/3	JJ
8542	83	12	Cupfuls	Cupfuls	NNP
8542	83	13	of	of	IN
8542	83	14	Sugar	Sugar	NNP
8542	83	15	2/3	2/3	CD
8542	83	16	Cupful	Cupful	NNP
8542	83	17	of	of	IN
8542	83	18	Butter	Butter	NNP
8542	83	19	or	or	CC
8542	83	20	Lard	Lard	NNP
8542	83	21	1/2	1/2	CD
8542	83	22	Cupful	cupful	NN
8542	83	23	of	of	IN
8542	83	24	Currants	currant	NNS
8542	83	25	1	1	CD
8542	83	26	Teaspoonful	teaspoonful	JJ
8542	83	27	of	of	IN
8542	83	28	Extract	Extract	NNP
8542	83	29	of	of	IN
8542	83	30	Lemon	Lemon	NNP
8542	83	31	1/4	1/4	CD
8542	83	32	Teaspoonful	teaspoonful	JJ
8542	83	33	of	of	IN
8542	83	34	Soda	Soda	NNP
8542	83	35	1/2	1/2	CD
8542	83	36	Teaspoonful	teaspoonful	JJ
8542	83	37	of	of	IN
8542	83	38	Salt	salt	NN
8542	83	39	1	1	CD
8542	83	40	Yeast	Yeast	NNP
8542	83	41	Cake	Cake	NNP
8542	83	42	Flour	Flour	NNP
8542	83	43	enough	enough	RB
8542	83	44	for	for	IN
8542	83	45	Soft	Soft	NNP
8542	83	46	Dough	Dough	NNP
8542	83	47	Dissolve	dissolve	VB
8542	83	48	the	the	DT
8542	83	49	yeast	yeast	NN
8542	83	50	in	in	IN
8542	83	51	a	a	DT
8542	83	52	half	half	JJ
8542	83	53	-	-	HYPH
8542	83	54	cupful	cupful	JJ
8542	83	55	of	of	IN
8542	83	56	cold	cold	JJ
8542	83	57	water	water	NN
8542	83	58	.	.	.
8542	84	1	Scald	Scald	NNP
8542	84	2	the	the	DT
8542	84	3	milk	milk	NN
8542	84	4	and	and	CC
8542	84	5	,	,	,
8542	84	6	when	when	WRB
8542	84	7	nearly	nearly	RB
8542	84	8	cold	cold	JJ
8542	84	9	,	,	,
8542	84	10	add	add	VB
8542	84	11	the	the	DT
8542	84	12	yeast	yeast	NN
8542	84	13	,	,	,
8542	84	14	half	half	PDT
8542	84	15	the	the	DT
8542	84	16	sugar	sugar	NN
8542	84	17	,	,	,
8542	84	18	and	and	CC
8542	84	19	flour	flour	NN
8542	84	20	enough	enough	RB
8542	84	21	to	to	TO
8542	84	22	make	make	VB
8542	84	23	a	a	DT
8542	84	24	thin	thin	JJ
8542	84	25	batter	batter	NN
8542	84	26	;	;	:
8542	84	27	let	let	VB
8542	84	28	it	-PRON-	PRP
8542	84	29	rise	rise	VB
8542	84	30	to	to	IN
8542	84	31	twice	twice	PDT
8542	84	32	its	-PRON-	PRP$
8542	84	33	bulk	bulk	NN
8542	84	34	.	.	.
8542	85	1	When	when	WRB
8542	85	2	light	light	NN
8542	85	3	and	and	CC
8542	85	4	foamy	foamy	NN
8542	85	5	,	,	,
8542	85	6	add	add	VB
8542	85	7	the	the	DT
8542	85	8	rest	rest	NN
8542	85	9	of	of	IN
8542	85	10	the	the	DT
8542	85	11	ingredients	ingredient	NNS
8542	85	12	;	;	:
8542	85	13	sprinkle	sprinkle	VB
8542	85	14	a	a	DT
8542	85	15	little	little	JJ
8542	85	16	flour	flour	NN
8542	85	17	over	over	IN
8542	85	18	the	the	DT
8542	85	19	currants	currant	NNS
8542	85	20	,	,	,
8542	85	21	stir	stir	VB
8542	85	22	the	the	DT
8542	85	23	soda	soda	NN
8542	85	24	into	into	IN
8542	85	25	the	the	DT
8542	85	26	flour	flour	NN
8542	85	27	,	,	,
8542	85	28	using	use	VBG
8542	85	29	flour	flour	NN
8542	85	30	enough	enough	RB
8542	85	31	to	to	TO
8542	85	32	make	make	VB
8542	85	33	stiff	stiff	JJ
8542	85	34	dough	dough	NN
8542	85	35	.	.	.
8542	86	1	Set	Set	VBN
8542	86	2	again	again	RB
8542	86	3	,	,	,
8542	86	4	then	then	RB
8542	86	5	roll	roll	VB
8542	86	6	,	,	,
8542	86	7	cut	cut	VBN
8542	86	8	with	with	IN
8542	86	9	a	a	DT
8542	86	10	cooky	cooky	NN
8542	86	11	-	-	HYPH
8542	86	12	cutter	cutter	NN
8542	86	13	,	,	,
8542	86	14	about	about	IN
8542	86	15	an	an	DT
8542	86	16	inch	inch	NN
8542	86	17	thick	thick	JJ
8542	86	18	,	,	,
8542	86	19	and	and	CC
8542	86	20	let	let	VB
8542	86	21	rise	rise	VB
8542	86	22	again	again	RB
8542	86	23	.	.	.
8542	87	1	Bake	bake	VB
8542	87	2	in	in	IN
8542	87	3	a	a	DT
8542	87	4	moderate	moderate	JJ
8542	87	5	oven	oven	JJ
8542	87	6	twenty	twenty	CD
8542	87	7	-	-	HYPH
8542	87	8	five	five	CD
8542	87	9	minutes	minute	NNS
8542	87	10	.	.	.
8542	88	1	Mix	mix	VB
8542	88	2	in	in	IN
8542	88	3	the	the	DT
8542	88	4	morning	morning	NN
8542	88	5	,	,	,
8542	88	6	if	if	IN
8542	88	7	wanted	want	VBN
8542	88	8	for	for	IN
8542	88	9	the	the	DT
8542	88	10	evening	evening	NN
8542	88	11	meal	meal	NN
8542	88	12	.	.	.
8542	89	1	When	when	WRB
8542	89	2	done	do	VBN
8542	89	3	,	,	,
8542	89	4	brush	brush	NN
8542	89	5	over	over	IN
8542	89	6	the	the	DT
8542	89	7	top	top	NN
8542	89	8	,	,	,
8542	89	9	while	while	IN
8542	89	10	warm	warm	JJ
8542	89	11	,	,	,
8542	89	12	with	with	IN
8542	89	13	equal	equal	JJ
8542	89	14	parts	part	NNS
8542	89	15	of	of	IN
8542	89	16	milk	milk	NN
8542	89	17	and	and	CC
8542	89	18	molasses	molasse	NNS
8542	89	19	.	.	.
8542	90	1	=	=	NFP
8542	90	2	Nut	Nut	NNP
8542	90	3	Bread=	Bread=	VBG
8542	90	4	2	2	CD
8542	90	5	1/2	1/2	CD
8542	90	6	Cupfuls	cupful	NNS
8542	90	7	of	of	IN
8542	90	8	Flour	Flour	NNP
8542	90	9	3	3	CD
8542	90	10	Teaspoonfuls	Teaspoonfuls	NNPS
8542	90	11	of	of	IN
8542	90	12	Baking	Baking	NNP
8542	90	13	-	-	HYPH
8542	90	14	powder	powder	NNP
8542	90	15	1/4	1/4	CD
8542	90	16	Teaspoonful	Teaspoonful	NNP
8542	90	17	of	of	IN
8542	90	18	Salt	Salt	NNP
8542	90	19	1/2	1/2	CD
8542	90	20	Cupful	Cupful	NNP
8542	90	21	of	of	IN
8542	90	22	Sugar	Sugar	NNP
8542	90	23	1	1	CD
8542	90	24	Egg	egg	NN
8542	90	25	1	1	CD
8542	90	26	Cupful	cupful	NN
8542	90	27	of	of	IN
8542	90	28	Milk	milk	NN
8542	90	29	3/4	3/4	CD
8542	90	30	Cupful	Cupful	NNP
8542	90	31	of	of	IN
8542	90	32	English	English	NNP
8542	90	33	Walnut	Walnut	NNP
8542	90	34	Meats	Meats	NNPS
8542	90	35	,	,	,
8542	90	36	chopped	chop	VBD
8542	90	37	fine	fine	JJ
8542	90	38	Beat	Beat	NNP
8542	90	39	egg	egg	NN
8542	90	40	and	and	CC
8542	90	41	sugar	sugar	NN
8542	90	42	together	together	RB
8542	90	43	,	,	,
8542	90	44	then	then	RB
8542	90	45	add	add	VB
8542	90	46	milk	milk	NN
8542	90	47	and	and	CC
8542	90	48	salt	salt	NN
8542	90	49	.	.	.
8542	91	1	Sift	sift	VB
8542	91	2	the	the	DT
8542	91	3	baking	baking	NN
8542	91	4	-	-	HYPH
8542	91	5	powder	powder	NN
8542	91	6	into	into	IN
8542	91	7	the	the	DT
8542	91	8	dry	dry	JJ
8542	91	9	flour	flour	NN
8542	91	10	,	,	,
8542	91	11	and	and	CC
8542	91	12	put	put	VBD
8542	91	13	all	all	PDT
8542	91	14	the	the	DT
8542	91	15	ingredients	ingredient	NNS
8542	91	16	together	together	RB
8542	91	17	.	.	.
8542	92	1	Add	add	VB
8542	92	2	the	the	DT
8542	92	3	nuts	nut	NNS
8542	92	4	last	last	RB
8542	92	5	,	,	,
8542	92	6	covering	cover	VBG
8542	92	7	with	with	IN
8542	92	8	a	a	DT
8542	92	9	little	little	JJ
8542	92	10	flour	flour	NN
8542	92	11	,	,	,
8542	92	12	to	to	TO
8542	92	13	prevent	prevent	VB
8542	92	14	falling	falling	NN
8542	92	15	,	,	,
8542	92	16	and	and	CC
8542	92	17	bake	bake	VB
8542	92	18	in	in	RP
8542	92	19	a	a	DT
8542	92	20	moderate	moderate	JJ
8542	92	21	oven	oven	NNP
8542	92	22	one	one	CD
8542	92	23	hour	hour	NN
8542	92	24	.	.	.
8542	93	1	=	=	NFP
8542	93	2	Oatmeal	oatmeal	VB
8542	93	3	Bread=	bread=	CD
8542	93	4	2	2	CD
8542	93	5	Cupfuls	Cupfuls	NNP
8542	93	6	of	of	IN
8542	93	7	Rolled	Rolled	NNP
8542	93	8	Oats	Oats	NNP
8542	93	9	3	3	CD
8542	93	10	1/2	1/2	CD
8542	93	11	Cupfuls	cupful	NNS
8542	93	12	of	of	IN
8542	93	13	Boiling	Boiling	NNP
8542	93	14	Water	Water	NNP
8542	93	15	1/2	1/2	CD
8542	93	16	Cupful	Cupful	NNP
8542	93	17	of	of	IN
8542	93	18	Molasses	Molasses	NNP
8542	93	19	1	1	CD
8542	93	20	Yeast	Yeast	NNP
8542	93	21	Cake	Cake	NNP
8542	93	22	Pinch	Pinch	NNP
8542	93	23	of	of	IN
8542	93	24	Salt	Salt	NNP
8542	93	25	Let	let	VB
8542	93	26	the	the	DT
8542	93	27	rolled	roll	VBN
8542	93	28	oats	oats	NN
8542	93	29	and	and	CC
8542	93	30	boiling	boil	VBG
8542	93	31	water	water	NN
8542	93	32	stand	stand	NN
8542	93	33	until	until	IN
8542	93	34	cool	cool	JJ
8542	93	35	,	,	,
8542	93	36	then	then	RB
8542	93	37	add	add	VB
8542	93	38	the	the	DT
8542	93	39	molasses	molasse	NNS
8542	93	40	,	,	,
8542	93	41	salt	salt	NN
8542	93	42	,	,	,
8542	93	43	and	and	CC
8542	93	44	yeast	yeast	NN
8542	93	45	cake	cake	NN
8542	93	46	which	which	WDT
8542	93	47	has	have	VBZ
8542	93	48	been	be	VBN
8542	93	49	dissolved	dissolve	VBN
8542	93	50	in	in	IN
8542	93	51	cold	cold	JJ
8542	93	52	water	water	NN
8542	93	53	.	.	.
8542	94	1	Stir	stir	VB
8542	94	2	in	in	IN
8542	94	3	flour	flour	NN
8542	94	4	enough	enough	RB
8542	94	5	to	to	TO
8542	94	6	make	make	VB
8542	94	7	a	a	DT
8542	94	8	stiff	stiff	JJ
8542	94	9	dough	dough	NN
8542	94	10	.	.	.
8542	95	1	Let	let	VB
8542	95	2	it	-PRON-	PRP
8542	95	3	rise	rise	VB
8542	95	4	over	over	IN
8542	95	5	night	night	NN
8542	95	6	.	.	.
8542	96	1	In	in	IN
8542	96	2	the	the	DT
8542	96	3	morning	morning	NN
8542	96	4	,	,	,
8542	96	5	stir	stir	VB
8542	96	6	it	-PRON-	PRP
8542	96	7	down	down	RP
8542	96	8	and	and	CC
8542	96	9	let	let	VB
8542	96	10	it	-PRON-	PRP
8542	96	11	rise	rise	VB
8542	96	12	again	again	RB
8542	96	13	.	.	.
8542	97	1	Mold	mold	NN
8542	97	2	into	into	IN
8542	97	3	loaves	loaf	NNS
8542	97	4	and	and	CC
8542	97	5	let	let	VB
8542	97	6	rise	rise	VB
8542	97	7	again	again	RB
8542	97	8	.	.	.
8542	98	1	Bake	bake	VB
8542	98	2	forty	forty	CD
8542	98	3	-	-	HYPH
8542	98	4	five	five	CD
8542	98	5	minutes	minute	NNS
8542	98	6	in	in	IN
8542	98	7	a	a	DT
8542	98	8	moderate	moderate	JJ
8542	98	9	oven	oven	NN
8542	98	10	.	.	.
8542	99	1	This	this	DT
8542	99	2	will	will	MD
8542	99	3	make	make	VB
8542	99	4	three	three	CD
8542	99	5	small	small	JJ
8542	99	6	loaves	loaf	NNS
8542	99	7	.	.	.
8542	100	1	=	=	NFP
8542	100	2	Parker	Parker	NNP
8542	100	3	House	House	NNP
8542	100	4	Rolls=	Rolls=	VBZ
8542	100	5	1	1	CD
8542	100	6	Quart	Quart	NNP
8542	100	7	of	of	IN
8542	100	8	Flour	Flour	NNP
8542	100	9	1	1	CD
8542	100	10	Tablespoonful	tablespoonful	JJ
8542	100	11	of	of	IN
8542	100	12	Lard	Lard	NNP
8542	100	13	3	3	CD
8542	100	14	Tablespoonfuls	Tablespoonfuls	NNPS
8542	100	15	of	of	IN
8542	100	16	Sugar	Sugar	NNP
8542	100	17	1	1	CD
8542	100	18	Teaspoonful	Teaspoonful	NNP
8542	100	19	of	of	IN
8542	100	20	Salt	salt	NN
8542	100	21	1/2	1/2	CD
8542	100	22	Pint	pint	NN
8542	100	23	of	of	IN
8542	100	24	Milk	milk	NN
8542	100	25	1	1	CD
8542	100	26	Yeast	Yeast	NNP
8542	100	27	Cake	Cake	NNP
8542	100	28	Scald	Scald	NNP
8542	100	29	the	the	DT
8542	100	30	milk	milk	NN
8542	100	31	.	.	.
8542	101	1	When	when	WRB
8542	101	2	nearly	nearly	RB
8542	101	3	cold	cold	JJ
8542	101	4	add	add	VBP
8542	101	5	the	the	DT
8542	101	6	yeast	yeast	NN
8542	101	7	cake	cake	NN
8542	101	8	which	which	WDT
8542	101	9	has	have	VBZ
8542	101	10	been	be	VBN
8542	101	11	dissolved	dissolve	VBN
8542	101	12	in	in	IN
8542	101	13	one	one	CD
8542	101	14	-	-	HYPH
8542	101	15	half	half	NN
8542	101	16	cup	cup	NN
8542	101	17	of	of	IN
8542	101	18	cold	cold	JJ
8542	101	19	water	water	NN
8542	101	20	.	.	.
8542	102	1	Rub	rub	VB
8542	102	2	into	into	IN
8542	102	3	the	the	DT
8542	102	4	flour	flour	NN
8542	102	5	,	,	,
8542	102	6	the	the	DT
8542	102	7	lard	lard	NN
8542	102	8	,	,	,
8542	102	9	sugar	sugar	NN
8542	102	10	and	and	CC
8542	102	11	salt	salt	NN
8542	102	12	.	.	.
8542	103	1	Stir	stir	VB
8542	103	2	all	all	RB
8542	103	3	together	together	RB
8542	103	4	with	with	IN
8542	103	5	a	a	DT
8542	103	6	knife	knife	NN
8542	103	7	and	and	CC
8542	103	8	knead	knead	NN
8542	103	9	.	.	.
8542	104	1	Let	let	VB
8542	104	2	rise	rise	VB
8542	104	3	to	to	IN
8542	104	4	twice	twice	PDT
8542	104	5	its	-PRON-	PRP$
8542	104	6	bulk	bulk	NN
8542	104	7	and	and	CC
8542	104	8	knead	knead	NN
8542	104	9	.	.	.
8542	105	1	Let	let	VB
8542	105	2	rise	rise	VB
8542	105	3	again	again	RB
8542	105	4	and	and	CC
8542	105	5	knead	knead	VB
8542	105	6	.	.	.
8542	106	1	Roll	roll	VB
8542	106	2	half	half	PDT
8542	106	3	an	an	DT
8542	106	4	inch	inch	NN
8542	106	5	thick	thick	JJ
8542	106	6	,	,	,
8542	106	7	cut	cut	VBN
8542	106	8	into	into	IN
8542	106	9	rounds	round	NNS
8542	106	10	,	,	,
8542	106	11	spread	spread	VBN
8542	106	12	with	with	IN
8542	106	13	butter	butter	NN
8542	106	14	and	and	CC
8542	106	15	double	double	VB
8542	106	16	over	over	RB
8542	106	17	.	.	.
8542	107	1	Rise	rise	VB
8542	107	2	again	again	RB
8542	107	3	,	,	,
8542	107	4	bake	bake	VBP
8542	107	5	twenty	twenty	CD
8542	107	6	minutes	minute	NNS
8542	107	7	in	in	IN
8542	107	8	a	a	DT
8542	107	9	hot	hot	JJ
8542	107	10	oven	oven	NN
8542	107	11	.	.	.
8542	108	1	Mix	mix	VB
8542	108	2	at	at	IN
8542	108	3	ten	ten	CD
8542	108	4	o'clock	o'clock	NN
8542	108	5	in	in	IN
8542	108	6	the	the	DT
8542	108	7	morning	morning	NN
8542	108	8	if	if	IN
8542	108	9	wanted	want	VBD
8542	108	10	for	for	IN
8542	108	11	supper	supper	NN
8542	108	12	,	,	,
8542	108	13	a	a	DT
8542	108	14	little	little	JJ
8542	108	15	earlier	early	RBR
8542	108	16	in	in	IN
8542	108	17	cold	cold	JJ
8542	108	18	weather	weather	NN
8542	108	19	.	.	.
8542	109	1	=	=	NFP
8542	109	2	Popovers=	Popovers=	VBZ
8542	109	3	1	1	CD
8542	109	4	Egg	egg	NN
8542	109	5	1	1	CD
8542	109	6	Cupful	cupful	NN
8542	109	7	of	of	IN
8542	109	8	Milk	milk	NN
8542	109	9	1	1	CD
8542	109	10	Cupful	cupful	NN
8542	109	11	of	of	IN
8542	109	12	Flour	Flour	NNP
8542	109	13	Beat	beat	VBP
8542	109	14	the	the	DT
8542	109	15	egg	egg	NN
8542	109	16	,	,	,
8542	109	17	and	and	CC
8542	109	18	stir	stir	VB
8542	109	19	flour	flour	NN
8542	109	20	and	and	CC
8542	109	21	milk	milk	NN
8542	109	22	in	in	IN
8542	109	23	slowly	slowly	RB
8542	109	24	,	,	,
8542	109	25	a	a	DT
8542	109	26	little	little	JJ
8542	109	27	flour	flour	NN
8542	109	28	,	,	,
8542	109	29	then	then	RB
8542	109	30	a	a	DT
8542	109	31	little	little	JJ
8542	109	32	milk	milk	NN
8542	109	33	.	.	.
8542	110	1	Salt	salt	VB
8542	110	2	a	a	DT
8542	110	3	little	little	JJ
8542	110	4	.	.	.
8542	111	1	This	this	DT
8542	111	2	will	will	MD
8542	111	3	make	make	VB
8542	111	4	a	a	DT
8542	111	5	very	very	RB
8542	111	6	thin	thin	JJ
8542	111	7	batter	batter	NN
8542	111	8	.	.	.
8542	112	1	Drop	drop	VB
8542	112	2	into	into	IN
8542	112	3	well	well	RB
8542	112	4	-	-	HYPH
8542	112	5	buttered	butter	VBN
8542	112	6	muffin	muffin	NNP
8542	112	7	pan	pan	NNP
8542	112	8	,	,	,
8542	112	9	bake	bake	VBP
8542	112	10	in	in	IN
8542	112	11	a	a	DT
8542	112	12	very	very	RB
8542	112	13	hot	hot	JJ
8542	112	14	oven	oven	NN
8542	112	15	and	and	CC
8542	112	16	serve	serve	VB
8542	112	17	with	with	IN
8542	112	18	hot	hot	JJ
8542	112	19	sauce	sauce	NN
8542	112	20	for	for	IN
8542	112	21	a	a	DT
8542	112	22	pudding	pudding	NN
8542	112	23	,	,	,
8542	112	24	or	or	CC
8542	112	25	eat	eat	VB
8542	112	26	with	with	IN
8542	112	27	butter	butter	NN
8542	112	28	.	.	.
8542	113	1	=	=	NFP
8542	113	2	Rye	rye	NN
8542	113	3	Muffins=	Muffins=	NNP
8542	113	4	2	2	CD
8542	113	5	Cupfuls	Cupfuls	NNP
8542	113	6	of	of	IN
8542	113	7	Flour	Flour	NNP
8542	113	8	1	1	CD
8542	113	9	Cupful	cupful	NN
8542	113	10	of	of	IN
8542	113	11	Rye	Rye	NNP
8542	113	12	Meal	Meal	NNP
8542	113	13	3	3	CD
8542	113	14	Tablespoonfuls	Tablespoonfuls	NNPS
8542	113	15	of	of	IN
8542	113	16	Sugar	Sugar	NNP
8542	113	17	1	1	CD
8542	113	18	Teaspoonful	Teaspoonful	NNP
8542	113	19	of	of	IN
8542	113	20	Salt	Salt	NNP
8542	113	21	1/3	1/3	CD
8542	113	22	Cupful	Cupful	NNP
8542	113	23	of	of	IN
8542	113	24	Yeast	yeast	NN
8542	113	25	or	or	CC
8542	113	26	1	1	CD
8542	113	27	Yeast	Yeast	NNP
8542	113	28	Cake	Cake	NNP
8542	113	29	dissolved	dissolve	VBN
8542	113	30	in	in	IN
8542	113	31	Water	Water	NNP
8542	113	32	Mix	Mix	NNP
8542	113	33	with	with	IN
8542	113	34	warm	warm	JJ
8542	113	35	water	water	NN
8542	113	36	at	at	IN
8542	113	37	night	night	NN
8542	113	38	.	.	.
8542	114	1	In	in	IN
8542	114	2	the	the	DT
8542	114	3	morning	morning	NN
8542	114	4	add	add	VB
8542	114	5	one	one	CD
8542	114	6	-	-	HYPH
8542	114	7	quarter	quarter	NN
8542	114	8	teaspoonful	teaspoonful	JJ
8542	114	9	of	of	IN
8542	114	10	soda	soda	NN
8542	114	11	,	,	,
8542	114	12	dissolved	dissolve	VBN
8542	114	13	in	in	IN
8542	114	14	two	two	CD
8542	114	15	tablespoonfuls	tablespoonful	NNS
8542	114	16	of	of	IN
8542	114	17	boiling	boiling	NN
8542	114	18	water	water	NN
8542	114	19	;	;	:
8542	114	20	stir	stir	VB
8542	114	21	well	well	RB
8542	114	22	.	.	.
8542	115	1	Bake	bake	VB
8542	115	2	in	in	IN
8542	115	3	a	a	DT
8542	115	4	gem	gem	NN
8542	115	5	-	-	HYPH
8542	115	6	pan	pan	NN
8542	115	7	for	for	IN
8542	115	8	twenty	twenty	CD
8542	115	9	or	or	CC
8542	115	10	thirty	thirty	CD
8542	115	11	minutes	minute	NNS
8542	115	12	.	.	.
8542	116	1	=	=	NFP
8542	116	2	Breakfast	Breakfast	NNP
8542	116	3	Sally	Sally	NNP
8542	116	4	Lunn=	lunn=	IN
8542	116	5	1	1	CD
8542	116	6	Egg	egg	NN
8542	116	7	1	1	CD
8542	116	8	Quart	Quart	NNP
8542	116	9	of	of	IN
8542	116	10	Flour	Flour	NNP
8542	116	11	Piece	Piece	NNP
8542	116	12	of	of	IN
8542	116	13	Butter	Butter	NNP
8542	116	14	the	the	DT
8542	116	15	size	size	NN
8542	116	16	of	of	IN
8542	116	17	an	an	DT
8542	116	18	Egg	Egg	NNP
8542	116	19	4	4	CD
8542	116	20	Tablespoonfuls	tablespoonful	NNS
8542	116	21	of	of	IN
8542	116	22	Sugar	Sugar	NNP
8542	116	23	2	2	CD
8542	116	24	Teacupfuls	Teacupfuls	NNPS
8542	116	25	of	of	IN
8542	116	26	Milk	milk	NN
8542	116	27	2	2	CD
8542	116	28	Teaspoonfuls	teaspoonful	NNS
8542	116	29	of	of	IN
8542	116	30	Cream	Cream	NNP
8542	116	31	of	of	IN
8542	116	32	Tartar	Tartar	NNP
8542	116	33	1	1	CD
8542	116	34	Teaspoonful	teaspoonful	JJ
8542	116	35	of	of	IN
8542	116	36	Soda	Soda	NNP
8542	116	37	A	a	DT
8542	116	38	little	little	JJ
8542	116	39	Salt	Salt	NNP
8542	116	40	Mix	Mix	NNP
8542	116	41	salt	salt	NN
8542	116	42	,	,	,
8542	116	43	sugar	sugar	NN
8542	116	44	,	,	,
8542	116	45	cream	cream	NN
8542	116	46	of	of	IN
8542	116	47	tartar	tartar	NN
8542	116	48	and	and	CC
8542	116	49	soda	soda	NN
8542	116	50	,	,	,
8542	116	51	with	with	IN
8542	116	52	the	the	DT
8542	116	53	flour	flour	NN
8542	116	54	.	.	.
8542	117	1	Beat	beat	VB
8542	117	2	the	the	DT
8542	117	3	egg	egg	NN
8542	117	4	,	,	,
8542	117	5	stir	stir	VB
8542	117	6	into	into	IN
8542	117	7	it	-PRON-	PRP
8542	117	8	the	the	DT
8542	117	9	melted	melted	JJ
8542	117	10	butter	butter	NN
8542	117	11	and	and	CC
8542	117	12	milk	milk	NN
8542	117	13	.	.	.
8542	118	1	Stir	stir	VB
8542	118	2	all	all	DT
8542	118	3	together	together	RB
8542	118	4	and	and	CC
8542	118	5	bake	bake	VB
8542	118	6	in	in	RP
8542	118	7	a	a	DT
8542	118	8	muffin	muffin	NNP
8542	118	9	pan	pan	NN
8542	118	10	,	,	,
8542	118	11	fifteen	fifteen	CD
8542	118	12	or	or	CC
8542	118	13	twenty	twenty	CD
8542	118	14	minutes	minute	NNS
8542	118	15	.	.	.
8542	119	1	=	=	NFP
8542	119	2	Sour	Sour	NNP
8542	119	3	Milk	milk	NN
8542	119	4	Biscuits=	biscuits=	NN
8542	119	5	1	1	CD
8542	119	6	Pint	pint	NN
8542	119	7	of	of	IN
8542	119	8	Flour	flour	NN
8542	119	9	1	1	CD
8542	119	10	Teaspoonful	Teaspoonful	NNP
8542	119	11	of	of	IN
8542	119	12	Lard	Lard	NNP
8542	119	13	1	1	CD
8542	119	14	Teaspoonful	teaspoonful	JJ
8542	119	15	of	of	IN
8542	119	16	Soda	Soda	NNP
8542	119	17	1	1	CD
8542	119	18	Teaspoonful	teaspoonful	JJ
8542	119	19	of	of	IN
8542	119	20	Salt	Salt	NNP
8542	119	21	1	1	CD
8542	119	22	Cupful	cupful	NN
8542	119	23	of	of	IN
8542	119	24	Sour	Sour	NNP
8542	119	25	Milk	Milk	NNP
8542	119	26	Put	Put	VBN
8542	119	27	lard	lard	NN
8542	119	28	and	and	CC
8542	119	29	salt	salt	NN
8542	119	30	into	into	IN
8542	119	31	the	the	DT
8542	119	32	flour	flour	NN
8542	119	33	and	and	CC
8542	119	34	soda	soda	NN
8542	119	35	with	with	IN
8542	119	36	the	the	DT
8542	119	37	sour	sour	JJ
8542	119	38	milk	milk	NN
8542	119	39	.	.	.
8542	120	1	Mix	mix	VB
8542	120	2	together	together	RB
8542	120	3	,	,	,
8542	120	4	roll	roll	VB
8542	120	5	thin	thin	RB
8542	120	6	and	and	CC
8542	120	7	cut	cut	VBD
8542	120	8	into	into	IN
8542	120	9	rounds	round	NNS
8542	120	10	.	.	.
8542	121	1	Bake	bake	VB
8542	121	2	twenty	twenty	CD
8542	121	3	minutes	minute	NNS
8542	121	4	.	.	.
8542	122	1	=	=	NFP
8542	122	2	Spider	spid	JJR
8542	122	3	Cake=	cake=	CD
8542	122	4	2	2	CD
8542	122	5	Cupfuls	Cupfuls	NNP
8542	122	6	of	of	IN
8542	122	7	Bread	Bread	NNP
8542	122	8	Flour	Flour	NNP
8542	122	9	1/3	1/3	CD
8542	122	10	Cupful	Cupful	NNP
8542	122	11	of	of	IN
8542	122	12	Lard	Lard	NNP
8542	122	13	2	2	CD
8542	122	14	Teaspoonfuls	Teaspoonfuls	NNPS
8542	122	15	of	of	IN
8542	122	16	Cream	Cream	NNP
8542	122	17	of	of	IN
8542	122	18	Tartar	Tartar	NNP
8542	122	19	1	1	CD
8542	122	20	Teaspoonful	teaspoonful	JJ
8542	122	21	of	of	IN
8542	122	22	Soda	Soda	NNP
8542	122	23	1	1	CD
8542	122	24	Teaspoonful	teaspoonful	JJ
8542	122	25	of	of	IN
8542	122	26	Salt	Salt	NNP
8542	122	27	Put	Put	NNP
8542	122	28	the	the	DT
8542	122	29	soda	soda	NN
8542	122	30	,	,	,
8542	122	31	salt	salt	NN
8542	122	32	and	and	CC
8542	122	33	cream	cream	NN
8542	122	34	of	of	IN
8542	122	35	tartar	tartar	NN
8542	122	36	into	into	IN
8542	122	37	the	the	DT
8542	122	38	dry	dry	JJ
8542	122	39	flour	flour	NN
8542	122	40	.	.	.
8542	123	1	Rub	Rub	NNP
8542	123	2	in	in	IN
8542	123	3	the	the	DT
8542	123	4	lard	lard	NN
8542	123	5	and	and	CC
8542	123	6	mix	mix	VB
8542	123	7	with	with	IN
8542	123	8	water	water	NN
8542	123	9	into	into	IN
8542	123	10	a	a	DT
8542	123	11	soft	soft	JJ
8542	123	12	dough	dough	NN
8542	123	13	.	.	.
8542	124	1	Roll	roll	VB
8542	124	2	to	to	IN
8542	124	3	the	the	DT
8542	124	4	size	size	NN
8542	124	5	of	of	IN
8542	124	6	the	the	DT
8542	124	7	spider	spider	NN
8542	124	8	or	or	CC
8542	124	9	griddle	griddle	NN
8542	124	10	.	.	.
8542	125	1	When	when	WRB
8542	125	2	the	the	DT
8542	125	3	spider	spider	NN
8542	125	4	is	be	VBZ
8542	125	5	hot	hot	JJ
8542	125	6	and	and	CC
8542	125	7	well	well	RB
8542	125	8	greased	grease	VBN
8542	125	9	with	with	IN
8542	125	10	lard	lard	NN
8542	125	11	,	,	,
8542	125	12	lay	lie	VBD
8542	125	13	on	on	IN
8542	125	14	the	the	DT
8542	125	15	cake	cake	NN
8542	125	16	and	and	CC
8542	125	17	cover	cover	NN
8542	125	18	.	.	.
8542	126	1	Bake	bake	VB
8542	126	2	ten	ten	JJ
8542	126	3	minutes	minute	NNS
8542	126	4	on	on	IN
8542	126	5	one	one	CD
8542	126	6	side	side	NN
8542	126	7	,	,	,
8542	126	8	then	then	RB
8542	126	9	ten	ten	CD
8542	126	10	on	on	IN
8542	126	11	the	the	DT
8542	126	12	other	other	JJ
8542	126	13	.	.	.
8542	127	1	This	this	DT
8542	127	2	can	can	MD
8542	127	3	be	be	VB
8542	127	4	made	make	VBN
8542	127	5	quickly	quickly	RB
8542	127	6	without	without	IN
8542	127	7	waiting	wait	VBG
8542	127	8	for	for	IN
8542	127	9	the	the	DT
8542	127	10	oven	oven	NN
8542	127	11	to	to	TO
8542	127	12	heat	heat	VB
8542	127	13	.	.	.
8542	128	1	Serve	serve	VB
8542	128	2	hot	hot	JJ
8542	128	3	with	with	IN
8542	128	4	butter	butter	NN
8542	128	5	.	.	.
8542	129	1	=	=	NFP
8542	129	2	White	White	NNP
8542	129	3	Bread=	bread=	ADD
8542	129	4	3	3	CD
8542	129	5	Cupfuls	Cupfuls	NNP
8542	129	6	of	of	IN
8542	129	7	Flour	Flour	NNP
8542	129	8	3	3	CD
8542	129	9	Teaspoonfuls	Teaspoonfuls	NNPS
8542	129	10	of	of	IN
8542	129	11	Sugar	Sugar	NNP
8542	129	12	1	1	CD
8542	129	13	Teaspoonful	Teaspoonful	NNP
8542	129	14	of	of	IN
8542	129	15	Lard	Lard	NNP
8542	129	16	1	1	CD
8542	129	17	Pinch	Pinch	NNP
8542	129	18	of	of	IN
8542	129	19	Salt	Salt	NNP
8542	129	20	1/2	1/2	CD
8542	129	21	Yeast	Yeast	NNP
8542	129	22	Cake	Cake	NNP
8542	129	23	Rub	Rub	NNP
8542	129	24	sugar	sugar	NN
8542	129	25	,	,	,
8542	129	26	salt	salt	NN
8542	129	27	and	and	CC
8542	129	28	lard	lard	NN
8542	129	29	into	into	IN
8542	129	30	the	the	DT
8542	129	31	flour	flour	NN
8542	129	32	.	.	.
8542	130	1	Dissolve	dissolve	VB
8542	130	2	the	the	DT
8542	130	3	yeast	yeast	NN
8542	130	4	in	in	IN
8542	130	5	half	half	PDT
8542	130	6	a	a	DT
8542	130	7	cupful	cupful	NN
8542	130	8	of	of	IN
8542	130	9	cold	cold	JJ
8542	130	10	water	water	NN
8542	130	11	.	.	.
8542	131	1	Put	put	VB
8542	131	2	all	all	DT
8542	131	3	together	together	RB
8542	131	4	and	and	CC
8542	131	5	mix	mix	VB
8542	131	6	to	to	IN
8542	131	7	a	a	DT
8542	131	8	stiff	stiff	JJ
8542	131	9	dough	dough	NN
8542	131	10	with	with	IN
8542	131	11	milk	milk	NN
8542	131	12	or	or	CC
8542	131	13	water	water	NN
8542	131	14	,	,	,
8542	131	15	at	at	IN
8542	131	16	night	night	NN
8542	131	17	.	.	.
8542	132	1	In	in	IN
8542	132	2	the	the	DT
8542	132	3	morning	morning	NN
8542	132	4	,	,	,
8542	132	5	push	push	VB
8542	132	6	it	-PRON-	PRP
8542	132	7	down	down	RP
8542	132	8	and	and	CC
8542	132	9	let	let	VB
8542	132	10	rise	rise	VB
8542	132	11	again	again	RB
8542	132	12	.	.	.
8542	133	1	Then	then	RB
8542	133	2	knead	knead	NN
8542	133	3	and	and	CC
8542	133	4	place	place	VB
8542	133	5	in	in	IN
8542	133	6	a	a	DT
8542	133	7	pan	pan	NN
8542	133	8	.	.	.
8542	134	1	Let	let	VB
8542	134	2	it	-PRON-	PRP
8542	134	3	rise	rise	VB
8542	134	4	to	to	IN
8542	134	5	twice	twice	PDT
8542	134	6	its	-PRON-	PRP$
8542	134	7	bulk	bulk	NN
8542	134	8	and	and	CC
8542	134	9	bake	bake	VB
8542	134	10	thirty	thirty	CD
8542	134	11	minutes	minute	NNS
8542	134	12	.	.	.
8542	135	1	*	*	NFP
8542	135	2	*	*	NFP
8542	135	3	*	*	NFP
8542	135	4	*	*	NFP
8542	135	5	*	*	NFP
8542	135	6	=	=	SYM
8542	135	7	CAKES=	CAKES=	NNP
8542	135	8	=	=	SYM
8542	135	9	Filled	fill	VBN
8542	135	10	Cookies=	cookies=	SYM
8542	135	11	1	1	CD
8542	135	12	Cupful	Cupful	NNP
8542	135	13	of	of	IN
8542	135	14	Sugar	Sugar	NNP
8542	135	15	1/2	1/2	CD
8542	135	16	Cupful	Cupful	NNP
8542	135	17	of	of	IN
8542	135	18	Butter	Butter	NNP
8542	135	19	or	or	CC
8542	135	20	Lard	Lard	NNP
8542	135	21	1	1	CD
8542	135	22	Cupful	cupful	NN
8542	135	23	of	of	IN
8542	135	24	Milk	milk	NN
8542	135	25	3	3	CD
8542	135	26	1/2	1/2	CD
8542	135	27	Cupfuls	cupful	NNS
8542	135	28	of	of	IN
8542	135	29	Flour	Flour	NNP
8542	135	30	2	2	CD
8542	135	31	Teaspoonfuls	Teaspoonfuls	NNPS
8542	135	32	of	of	IN
8542	135	33	Cream	Cream	NNP
8542	135	34	of	of	IN
8542	135	35	Tartar	Tartar	NNP
8542	135	36	1	1	CD
8542	135	37	Teaspoonful	teaspoonful	JJ
8542	135	38	of	of	IN
8542	135	39	Soda	Soda	NNP
8542	135	40	1	1	CD
8542	135	41	Tablespoonful	tablespoonful	JJ
8542	135	42	of	of	IN
8542	135	43	Vanilla	Vanilla	NNP
8542	135	44	Roll	Roll	NNP
8542	135	45	thin	thin	JJ
8542	135	46	and	and	CC
8542	135	47	cut	cut	VBD
8542	135	48	with	with	IN
8542	135	49	a	a	DT
8542	135	50	cooky	cooky	NN
8542	135	51	-	-	HYPH
8542	135	52	cutter	cutter	NN
8542	135	53	.	.	.
8542	136	1	=	=	NFP
8542	136	2	Filling	fill	VBG
8542	136	3	for	for	IN
8542	136	4	Cookies=	cookies=	CD
8542	136	5	1	1	CD
8542	136	6	Cupful	cupful	NN
8542	136	7	of	of	IN
8542	136	8	Chopped	chop	VBN
8542	136	9	Raisins	raisin	NNS
8542	136	10	1/2	1/2	CD
8542	136	11	Cupful	Cupful	NNP
8542	136	12	of	of	IN
8542	136	13	Sugar	Sugar	NNP
8542	136	14	1/2	1/2	CD
8542	136	15	Cupful	Cupful	NNP
8542	136	16	of	of	IN
8542	136	17	Water	water	NN
8542	136	18	1	1	CD
8542	136	19	Teaspoonful	teaspoonful	JJ
8542	136	20	of	of	IN
8542	136	21	Flour	Flour	NNP
8542	136	22	Cook	Cook	NNP
8542	136	23	this	this	DT
8542	136	24	until	until	IN
8542	136	25	thick	thick	JJ
8542	136	26	,	,	,
8542	136	27	being	be	VBG
8542	136	28	careful	careful	JJ
8542	136	29	not	not	RB
8542	136	30	to	to	TO
8542	136	31	burn	burn	VB
8542	136	32	it	-PRON-	PRP
8542	136	33	.	.	.
8542	137	1	Place	place	NN
8542	137	2	cookies	cookie	NNS
8542	137	3	in	in	IN
8542	137	4	a	a	DT
8542	137	5	well	well	RB
8542	137	6	-	-	HYPH
8542	137	7	buttered	butter	VBN
8542	137	8	pan	pan	NN
8542	137	9	,	,	,
8542	137	10	spread	spread	VBD
8542	137	11	on	on	IN
8542	137	12	a	a	DT
8542	137	13	teaspoonful	teaspoonful	NN
8542	137	14	of	of	IN
8542	137	15	the	the	DT
8542	137	16	filling	filling	NN
8542	137	17	and	and	CC
8542	137	18	cover	cover	VB
8542	137	19	with	with	IN
8542	137	20	another	another	DT
8542	137	21	cooky	cooky	NN
8542	137	22	.	.	.
8542	138	1	Bake	bake	VB
8542	138	2	in	in	IN
8542	138	3	a	a	DT
8542	138	4	moderate	moderate	JJ
8542	138	5	oven	oven	NN
8542	138	6	.	.	.
8542	139	1	=	=	NFP
8542	139	2	Sugar	Sugar	NNP
8542	139	3	Cookies=	Cookies=	NNP
8542	139	4	1	1	CD
8542	139	5	Cupful	Cupful	NNP
8542	139	6	of	of	IN
8542	139	7	Sugar	Sugar	NNP
8542	139	8	1/2	1/2	CD
8542	139	9	Cupful	Cupful	NNP
8542	139	10	of	of	IN
8542	139	11	Butter	butter	NN
8542	139	12	2	2	CD
8542	139	13	Tablespoonfuls	tablespoonful	NNS
8542	139	14	of	of	IN
8542	139	15	Milk	milk	NN
8542	139	16	1	1	CD
8542	139	17	Egg	egg	NN
8542	139	18	2	2	CD
8542	139	19	Teaspoonfuls	Teaspoonfuls	NNPS
8542	139	20	of	of	IN
8542	139	21	Cream	Cream	NNP
8542	139	22	of	of	IN
8542	139	23	Tartar	Tartar	NNP
8542	139	24	1	1	CD
8542	139	25	Teaspoonful	teaspoonful	JJ
8542	139	26	of	of	IN
8542	139	27	Soda	Soda	NNP
8542	139	28	1	1	CD
8542	139	29	Teaspoonful	teaspoonful	JJ
8542	139	30	of	of	IN
8542	139	31	Lemon	Lemon	NNP
8542	139	32	Extract	Extract	NNP
8542	139	33	Flour	Flour	NNP
8542	139	34	enough	enough	RB
8542	139	35	to	to	TO
8542	139	36	roll	roll	VB
8542	139	37	Beat	Beat	NNP
8542	139	38	the	the	DT
8542	139	39	butter	butter	NN
8542	139	40	,	,	,
8542	139	41	sugar	sugar	NN
8542	139	42	and	and	CC
8542	139	43	egg	egg	NN
8542	139	44	together	together	RB
8542	139	45	,	,	,
8542	139	46	add	add	VB
8542	139	47	the	the	DT
8542	139	48	milk	milk	NN
8542	139	49	,	,	,
8542	139	50	stir	stir	VB
8542	139	51	the	the	DT
8542	139	52	cream	cream	NN
8542	139	53	of	of	IN
8542	139	54	tartar	tartar	NN
8542	139	55	and	and	CC
8542	139	56	soda	soda	VB
8542	139	57	into	into	IN
8542	139	58	the	the	DT
8542	139	59	flour	flour	NN
8542	139	60	dry	dry	JJ
8542	139	61	.	.	.
8542	140	1	Stir	stir	VB
8542	140	2	all	all	DT
8542	140	3	together	together	RB
8542	140	4	and	and	CC
8542	140	5	roll	roll	VB
8542	140	6	.	.	.
8542	141	1	=	=	NFP
8542	141	2	Cream	cream	NN
8542	141	3	Cake=	Cake=	VBD
8542	141	4	2	2	CD
8542	141	5	Eggs	egg	NNS
8542	141	6	1	1	CD
8542	141	7	Cupful	cupful	NN
8542	141	8	of	of	IN
8542	141	9	Cream	Cream	NNP
8542	141	10	(	(	-LRB-
8542	141	11	sour	sour	JJ
8542	141	12	preferred	preferred	JJ
8542	141	13	)	)	-RRB-
8542	141	14	1	1	CD
8542	141	15	Cupful	Cupful	NNP
8542	141	16	of	of	IN
8542	141	17	Sugar	Sugar	NNP
8542	141	18	2	2	CD
8542	141	19	Cupfuls	Cupfuls	NNP
8542	141	20	of	of	IN
8542	141	21	Flour	Flour	NNP
8542	141	22	1	1	CD
8542	141	23	Teaspoonful	teaspoonful	JJ
8542	141	24	of	of	IN
8542	141	25	Soda	Soda	NNP
8542	141	26	1/2	1/2	CD
8542	141	27	Teaspoonful	teaspoonful	JJ
8542	141	28	of	of	IN
8542	141	29	Salt	Salt	NNP
8542	141	30	Flavor	Flavor	NNP
8542	141	31	with	with	IN
8542	141	32	Lemon	Lemon	NNP
8542	141	33	Stir	Stir	NNP
8542	141	34	the	the	DT
8542	141	35	soda	soda	NN
8542	141	36	into	into	IN
8542	141	37	the	the	DT
8542	141	38	cream	cream	NN
8542	141	39	;	;	:
8542	141	40	beat	beat	VBD
8542	141	41	the	the	DT
8542	141	42	eggs	egg	NNS
8542	141	43	;	;	:
8542	141	44	add	add	VB
8542	141	45	sugar	sugar	NN
8542	141	46	,	,	,
8542	141	47	salt	salt	NN
8542	141	48	,	,	,
8542	141	49	flour	flour	NN
8542	141	50	and	and	CC
8542	141	51	cream	cream	NN
8542	141	52	;	;	:
8542	141	53	last	last	RB
8542	141	54	of	of	IN
8542	141	55	all	all	DT
8542	141	56	,	,	,
8542	141	57	the	the	DT
8542	141	58	flavoring	flavoring	NN
8542	141	59	.	.	.
8542	142	1	=	=	NFP
8542	142	2	Delicious	Delicious	NNP
8542	142	3	Cake	Cake	NNP
8542	142	4	without	without	IN
8542	142	5	Eggs=	eggs=	NN
8542	142	6	1	1	CD
8542	142	7	Cupful	Cupful	NNP
8542	142	8	of	of	IN
8542	142	9	Thick	Thick	NNP
8542	142	10	,	,	,
8542	142	11	Sour	Sour	NNP
8542	142	12	Milk	Milk	NNP
8542	142	13	1	1	CD
8542	142	14	Cupful	cupful	NN
8542	142	15	of	of	IN
8542	142	16	Sugar	Sugar	NNP
8542	142	17	1/2	1/2	CD
8542	142	18	Cupful	Cupful	NNP
8542	142	19	of	of	IN
8542	142	20	Butter	Butter	NNP
8542	142	21	2	2	CD
8542	142	22	Cupfuls	Cupfuls	NNP
8542	142	23	of	of	IN
8542	142	24	Flour	Flour	NNP
8542	142	25	1	1	CD
8542	142	26	Cupful	Cupful	NNP
8542	142	27	of	of	IN
8542	142	28	Chopped	chop	VBN
8542	142	29	Raisins	Raisins	NNP
8542	142	30	Pinch	Pinch	NNP
8542	142	31	of	of	IN
8542	142	32	Salt	Salt	NNP
8542	142	33	1	1	CD
8542	142	34	Teaspoonful	teaspoonful	JJ
8542	142	35	of	of	IN
8542	142	36	Soda	Soda	NNP
8542	142	37	1	1	CD
8542	142	38	Teaspoonful	teaspoonful	JJ
8542	142	39	of	of	IN
8542	142	40	Cinnamon	Cinnamon	NNP
8542	142	41	1/2	1/2	CD
8542	142	42	Teaspoonful	teaspoonful	JJ
8542	142	43	each	each	DT
8542	142	44	of	of	IN
8542	142	45	Cloves	Cloves	NNPS
8542	142	46	and	and	CC
8542	142	47	Nutmeg	Nutmeg	NNP
8542	142	48	Stir	Stir	NNP
8542	142	49	the	the	DT
8542	142	50	soda	soda	NN
8542	142	51	into	into	IN
8542	142	52	the	the	DT
8542	142	53	sour	sour	JJ
8542	142	54	milk	milk	NN
8542	142	55	,	,	,
8542	142	56	add	add	VB
8542	142	57	melted	melted	JJ
8542	142	58	butter	butter	NN
8542	142	59	and	and	CC
8542	142	60	sugar	sugar	NN
8542	142	61	,	,	,
8542	142	62	salt	salt	NN
8542	142	63	and	and	CC
8542	142	64	spices	spice	NNS
8542	142	65	.	.	.
8542	143	1	Put	put	VB
8542	143	2	the	the	DT
8542	143	3	flour	flour	NN
8542	143	4	over	over	IN
8542	143	5	the	the	DT
8542	143	6	raisins	raisin	NNS
8542	143	7	and	and	CC
8542	143	8	stir	stir	VB
8542	143	9	all	all	RB
8542	143	10	together	together	RB
8542	143	11	.	.	.
8542	144	1	This	this	DT
8542	144	2	will	will	MD
8542	144	3	make	make	VB
8542	144	4	one	one	CD
8542	144	5	loaf	loaf	VB
8542	144	6	or	or	CC
8542	144	7	twelve	twelve	CD
8542	144	8	little	little	JJ
8542	144	9	cakes	cake	NNS
8542	144	10	in	in	IN
8542	144	11	gem	gem	NN
8542	144	12	-	-	HYPH
8542	144	13	pans	pan	NNS
8542	144	14	.	.	.
8542	145	1	=	=	NFP
8542	145	2	Feather	feather	NN
8542	145	3	Cake=	cake=	CD
8542	145	4	2	2	CD
8542	145	5	Cupfuls	Cupfuls	NNP
8542	145	6	of	of	IN
8542	145	7	Sugar	Sugar	NNP
8542	145	8	3	3	CD
8542	145	9	Eggs	Eggs	NNP
8542	145	10	Butter	Butter	NNP
8542	145	11	the	the	DT
8542	145	12	size	size	NN
8542	145	13	of	of	IN
8542	145	14	an	an	DT
8542	145	15	Egg	Egg	NNP
8542	145	16	1	1	CD
8542	145	17	Teaspoonful	teaspoonful	JJ
8542	145	18	of	of	IN
8542	145	19	Cream	Cream	NNP
8542	145	20	of	of	IN
8542	145	21	Tartar	Tartar	NNP
8542	145	22	1/2	1/2	CD
8542	145	23	Teaspoonful	teaspoonful	JJ
8542	145	24	of	of	IN
8542	145	25	Soda	Soda	NNP
8542	145	26	3	3	CD
8542	145	27	Cupfuls	Cupfuls	NNP
8542	145	28	of	of	IN
8542	145	29	Flour	Flour	NNP
8542	145	30	Flavor	Flavor	NNP
8542	145	31	with	with	IN
8542	145	32	Almond	Almond	NNP
8542	145	33	Beat	Beat	NNP
8542	145	34	fifteen	fifteen	CD
8542	145	35	minutes	minute	NNS
8542	145	36	Cream	Cream	NNP
8542	145	37	together	together	RB
8542	145	38	the	the	DT
8542	145	39	butter	butter	NN
8542	145	40	and	and	CC
8542	145	41	sugar	sugar	NN
8542	145	42	.	.	.
8542	146	1	Add	add	VB
8542	146	2	the	the	DT
8542	146	3	well	well	RB
8542	146	4	-	-	HYPH
8542	146	5	beaten	beat	VBN
8542	146	6	eggs	egg	NNS
8542	146	7	,	,	,
8542	146	8	then	then	RB
8542	146	9	the	the	DT
8542	146	10	milk	milk	NN
8542	146	11	.	.	.
8542	147	1	Beat	beat	VB
8542	147	2	together	together	RB
8542	147	3	.	.	.
8542	148	1	Put	put	VB
8542	148	2	soda	soda	NN
8542	148	3	and	and	CC
8542	148	4	cream	cream	NN
8542	148	5	of	of	IN
8542	148	6	tartar	tartar	NN
8542	148	7	into	into	IN
8542	148	8	the	the	DT
8542	148	9	flour	flour	NN
8542	148	10	,	,	,
8542	148	11	dry	dry	JJ
8542	148	12	.	.	.
8542	149	1	Stir	stir	VB
8542	149	2	all	all	RB
8542	149	3	together	together	RB
8542	149	4	with	with	IN
8542	149	5	the	the	DT
8542	149	6	flavoring	flavoring	NN
8542	149	7	.	.	.
8542	150	1	This	this	DT
8542	150	2	will	will	MD
8542	150	3	make	make	VB
8542	150	4	two	two	CD
8542	150	5	small	small	JJ
8542	150	6	loaves	loaf	NNS
8542	150	7	.	.	.
8542	151	1	=	=	NFP
8542	151	2	Old	old	JJ
8542	151	3	-	-	HYPH
8542	151	4	time	time	NN
8542	151	5	Gingersnaps=	gingersnaps=	NN
8542	151	6	1	1	CD
8542	151	7	Cupful	cupful	NN
8542	151	8	of	of	IN
8542	151	9	Molasses	molasse	NNS
8542	151	10	1/2	1/2	CD
8542	151	11	Cupful	Cupful	NNP
8542	151	12	of	of	IN
8542	151	13	Butter	Butter	NNP
8542	151	14	or	or	CC
8542	151	15	Lard	Lard	NNP
8542	151	16	1	1	CD
8542	151	17	Teaspoonful	teaspoonful	JJ
8542	151	18	of	of	IN
8542	151	19	Soda	Soda	NNP
8542	151	20	1	1	CD
8542	151	21	Teaspoonful	teaspoonful	JJ
8542	151	22	of	of	IN
8542	151	23	Ginger	Ginger	NNP
8542	151	24	Boil	Boil	NNP
8542	151	25	the	the	DT
8542	151	26	molasses	molasse	NNS
8542	151	27	five	five	CD
8542	151	28	minutes	minute	NNS
8542	151	29	.	.	.
8542	152	1	Remove	remove	VB
8542	152	2	from	from	IN
8542	152	3	the	the	DT
8542	152	4	fire	fire	NN
8542	152	5	,	,	,
8542	152	6	and	and	CC
8542	152	7	add	add	VB
8542	152	8	soda	soda	NN
8542	152	9	,	,	,
8542	152	10	butter	butter	NN
8542	152	11	and	and	CC
8542	152	12	ginger	ginger	NN
8542	152	13	.	.	.
8542	153	1	When	when	WRB
8542	153	2	cooled	cool	VBD
8542	153	3	a	a	DT
8542	153	4	little	little	JJ
8542	153	5	,	,	,
8542	153	6	stir	stir	NN
8542	153	7	in	in	IN
8542	153	8	the	the	DT
8542	153	9	flour	flour	NN
8542	153	10	until	until	IN
8542	153	11	thick	thick	JJ
8542	153	12	enough	enough	RB
8542	153	13	to	to	TO
8542	153	14	roll	roll	VB
8542	153	15	,	,	,
8542	153	16	then	then	RB
8542	153	17	roll	roll	VB
8542	153	18	thin	thin	RB
8542	153	19	as	as	IN
8542	153	20	a	a	DT
8542	153	21	postage	postage	NN
8542	153	22	-	-	HYPH
8542	153	23	stamp	stamp	NN
8542	153	24	.	.	.
8542	154	1	Cut	cut	VB
8542	154	2	with	with	IN
8542	154	3	a	a	DT
8542	154	4	cooky	cooky	NN
8542	154	5	-	-	HYPH
8542	154	6	cutter	cutter	NN
8542	154	7	,	,	,
8542	154	8	and	and	CC
8542	154	9	bake	bake	VB
8542	154	10	in	in	RP
8542	154	11	a	a	DT
8542	154	12	hot	hot	JJ
8542	154	13	oven	oven	NN
8542	154	14	,	,	,
8542	154	15	being	be	VBG
8542	154	16	careful	careful	JJ
8542	154	17	not	not	RB
8542	154	18	to	to	TO
8542	154	19	burn	burn	VB
8542	154	20	.	.	.
8542	155	1	Shut	Shut	VBN
8542	155	2	in	in	IN
8542	155	3	a	a	DT
8542	155	4	tin	tin	NN
8542	155	5	pail	pail	NN
8542	155	6	.	.	.
8542	156	1	These	these	DT
8542	156	2	will	will	MD
8542	156	3	keep	keep	VB
8542	156	4	for	for	IN
8542	156	5	a	a	DT
8542	156	6	long	long	JJ
8542	156	7	time	time	NN
8542	156	8	.	.	.
8542	157	1	=	=	NFP
8542	157	2	Gold	gold	NN
8542	157	3	Cake=	cake=	CD
8542	157	4	1	1	CD
8542	157	5	Cupful	Cupful	NNP
8542	157	6	of	of	IN
8542	157	7	Sugar	Sugar	NNP
8542	157	8	1/2	1/2	CD
8542	157	9	Cupful	Cupful	NNP
8542	157	10	of	of	IN
8542	157	11	Butter	Butter	NNP
8542	157	12	Yolks	Yolks	NNPS
8542	157	13	of	of	IN
8542	157	14	4	4	CD
8542	157	15	Eggs	Eggs	NNP
8542	157	16	Whites	Whites	NNPS
8542	157	17	of	of	IN
8542	157	18	1	1	CD
8542	157	19	Egg	egg	NN
8542	157	20	1/2	1/2	CD
8542	157	21	Cupful	Cupful	NNP
8542	157	22	of	of	IN
8542	157	23	Milk	milk	NN
8542	157	24	1/2	1/2	CD
8542	157	25	Teaspoonful	teaspoonful	JJ
8542	157	26	of	of	IN
8542	157	27	Cream	Cream	NNP
8542	157	28	of	of	IN
8542	157	29	Tartar	Tartar	NNP
8542	157	30	1/4	1/4	CD
8542	157	31	Teaspoonful	teaspoonful	JJ
8542	157	32	of	of	IN
8542	157	33	Soda	Soda	NNP
8542	157	34	1	1	CD
8542	157	35	-	-	HYPH
8542	157	36	3/4	3/4	CD
8542	157	37	Cupfuls	Cupfuls	NNP
8542	157	38	of	of	IN
8542	157	39	Flour	Flour	NNP
8542	157	40	Flavoring	Flavoring	NNP
8542	157	41	Cream	Cream	NNP
8542	157	42	butter	butter	NN
8542	157	43	and	and	CC
8542	157	44	sugar	sugar	NN
8542	157	45	together	together	RB
8542	157	46	.	.	.
8542	158	1	Add	add	VB
8542	158	2	the	the	DT
8542	158	3	well	well	RB
8542	158	4	-	-	HYPH
8542	158	5	beaten	beat	VBN
8542	158	6	eggs	egg	NNS
8542	158	7	,	,	,
8542	158	8	milk	milk	NN
8542	158	9	,	,	,
8542	158	10	flavoring	flavoring	NN
8542	158	11	and	and	CC
8542	158	12	flour	flour	NN
8542	158	13	into	into	IN
8542	158	14	which	which	WDT
8542	158	15	the	the	DT
8542	158	16	cream	cream	NN
8542	158	17	of	of	IN
8542	158	18	tartar	tartar	NN
8542	158	19	and	and	CC
8542	158	20	soda	soda	NNP
8542	158	21	have	have	VBP
8542	158	22	been	be	VBN
8542	158	23	stirred	stir	VBN
8542	158	24	.	.	.
8542	159	1	Bake	bake	VB
8542	159	2	thirty	thirty	CD
8542	159	3	minutes	minute	NNS
8542	159	4	in	in	IN
8542	159	5	a	a	DT
8542	159	6	moderate	moderate	JJ
8542	159	7	oven	oven	NN
8542	159	8	.	.	.
8542	160	1	=	=	NFP
8542	160	2	Hermits=	hermits=	UH
8542	160	3	1	1	CD
8542	160	4	Cupful	Cupful	NNP
8542	160	5	of	of	IN
8542	160	6	Sugar	Sugar	NNP
8542	160	7	1/2	1/2	CD
8542	160	8	Cupful	Cupful	NNP
8542	160	9	of	of	IN
8542	160	10	Molasses	Molasses	NNP
8542	160	11	2/3	2/3	CD
8542	160	12	Cupful	Cupful	NNP
8542	160	13	of	of	IN
8542	160	14	Butter	butter	NN
8542	160	15	2	2	CD
8542	160	16	Eggs	egg	NNS
8542	160	17	1	1	CD
8542	160	18	Cupful	cupful	NN
8542	160	19	of	of	IN
8542	160	20	Raisins	raisin	NNS
8542	160	21	,	,	,
8542	160	22	Chopped	Chopped	NNP
8542	160	23	Fine	Fine	NNP
8542	160	24	2	2	CD
8542	160	25	Tablespoonfuls	tablespoonful	NNS
8542	160	26	of	of	IN
8542	160	27	Milk	milk	NN
8542	160	28	1	1	CD
8542	160	29	Teaspoonful	teaspoonful	JJ
8542	160	30	of	of	IN
8542	160	31	Soda	Soda	NNP
8542	160	32	1	1	CD
8542	160	33	Teaspoonful	teaspoonful	JJ
8542	160	34	of	of	IN
8542	160	35	Cinnamon	Cinnamon	NNP
8542	160	36	1	1	CD
8542	160	37	Teaspoonful	teaspoonful	JJ
8542	160	38	of	of	IN
8542	160	39	Nutmeg	Nutmeg	NNP
8542	160	40	1/2	1/2	CD
8542	160	41	Teaspoonful	teaspoonful	JJ
8542	160	42	of	of	IN
8542	160	43	Cloves	Cloves	NNP
8542	160	44	Flour	Flour	NNP
8542	160	45	enough	enough	RB
8542	160	46	to	to	TO
8542	160	47	roll	roll	VB
8542	160	48	Cream	Cream	NNP
8542	160	49	the	the	DT
8542	160	50	butter	butter	NN
8542	160	51	and	and	CC
8542	160	52	sugar	sugar	NN
8542	160	53	together	together	RB
8542	160	54	,	,	,
8542	160	55	beat	beat	VBD
8542	160	56	the	the	DT
8542	160	57	eggs	egg	NNS
8542	160	58	,	,	,
8542	160	59	add	add	VB
8542	160	60	to	to	IN
8542	160	61	the	the	DT
8542	160	62	butter	butter	NN
8542	160	63	and	and	CC
8542	160	64	sugar	sugar	NN
8542	160	65	,	,	,
8542	160	66	then	then	RB
8542	160	67	stir	stir	VB
8542	160	68	in	in	IN
8542	160	69	the	the	DT
8542	160	70	molasses	molasse	NNS
8542	160	71	,	,	,
8542	160	72	milk	milk	NN
8542	160	73	and	and	CC
8542	160	74	spices	spice	NNS
8542	160	75	.	.	.
8542	161	1	Add	add	VB
8542	161	2	the	the	DT
8542	161	3	raisins	raisin	NNS
8542	161	4	which	which	WDT
8542	161	5	have	have	VBP
8542	161	6	been	be	VBN
8542	161	7	covered	cover	VBN
8542	161	8	with	with	IN
8542	161	9	flour	flour	NN
8542	161	10	,	,	,
8542	161	11	and	and	CC
8542	161	12	,	,	,
8542	161	13	last	last	RB
8542	161	14	of	of	IN
8542	161	15	all	all	DT
8542	161	16	,	,	,
8542	161	17	the	the	DT
8542	161	18	flour	flour	NN
8542	161	19	into	into	IN
8542	161	20	which	which	WDT
8542	161	21	the	the	DT
8542	161	22	dry	dry	JJ
8542	161	23	soda	soda	NN
8542	161	24	has	have	VBZ
8542	161	25	been	be	VBN
8542	161	26	sifted	sift	VBN
8542	161	27	.	.	.
8542	162	1	Roll	roll	VB
8542	162	2	thin	thin	JJ
8542	162	3	and	and	CC
8542	162	4	cut	cut	VBD
8542	162	5	with	with	IN
8542	162	6	cooky	cooky	NN
8542	162	7	-	-	HYPH
8542	162	8	cutter	cutter	NN
8542	162	9	.	.	.
8542	163	1	=	=	NFP
8542	163	2	Jumbles=	Jumbles=	NNP
8542	163	3	2	2	CD
8542	163	4	Cupfuls	Cupfuls	NNP
8542	163	5	of	of	IN
8542	163	6	Sugar	Sugar	NNP
8542	163	7	1	1	CD
8542	163	8	Cupful	Cupful	NNP
8542	163	9	of	of	IN
8542	163	10	Butter	Butter	NNP
8542	163	11	1/2	1/2	CD
8542	163	12	Cupful	Cupful	NNP
8542	163	13	of	of	IN
8542	163	14	Milk	milk	NN
8542	163	15	2	2	CD
8542	163	16	Eggs	egg	NNS
8542	163	17	1	1	CD
8542	163	18	Teaspoonful	teaspoonful	JJ
8542	163	19	of	of	IN
8542	163	20	Soda	Soda	NNP
8542	163	21	2	2	CD
8542	163	22	Teaspoonfuls	Teaspoonfuls	NNPS
8542	163	23	of	of	IN
8542	163	24	Cream	Cream	NNP
8542	163	25	of	of	IN
8542	163	26	Tartar	Tartar	NNP
8542	163	27	1	1	CD
8542	163	28	Teaspoonful	teaspoonful	JJ
8542	163	29	of	of	IN
8542	163	30	Lemon	Lemon	NNP
8542	163	31	Flour	Flour	NNP
8542	163	32	enough	enough	RB
8542	163	33	to	to	TO
8542	163	34	roll	roll	VB
8542	163	35	Cream	Cream	NNP
8542	163	36	together	together	RB
8542	163	37	the	the	DT
8542	163	38	butter	butter	NN
8542	163	39	and	and	CC
8542	163	40	sugar	sugar	NN
8542	163	41	.	.	.
8542	164	1	Stir	stir	VB
8542	164	2	into	into	IN
8542	164	3	the	the	DT
8542	164	4	well	well	RB
8542	164	5	-	-	HYPH
8542	164	6	beaten	beat	VBN
8542	164	7	egg	egg	NN
8542	164	8	.	.	.
8542	165	1	Add	add	VB
8542	165	2	milk	milk	NN
8542	165	3	.	.	.
8542	166	1	Stir	stir	VB
8542	166	2	cream	cream	NN
8542	166	3	of	of	IN
8542	166	4	tartar	tartar	NN
8542	166	5	and	and	CC
8542	166	6	soda	soda	VB
8542	166	7	into	into	IN
8542	166	8	the	the	DT
8542	166	9	flour	flour	NN
8542	166	10	,	,	,
8542	166	11	dry	dry	JJ
8542	166	12	.	.	.
8542	167	1	Beat	beat	VB
8542	167	2	all	all	RB
8542	167	3	together	together	RB
8542	167	4	and	and	CC
8542	167	5	flavor	flavor	VB
8542	167	6	.	.	.
8542	168	1	Cut	cut	VB
8542	168	2	into	into	IN
8542	168	3	rings	ring	NNS
8542	168	4	and	and	CC
8542	168	5	bake	bake	VBP
8542	168	6	in	in	RP
8542	168	7	a	a	DT
8542	168	8	well	well	RB
8542	168	9	-	-	HYPH
8542	168	10	greased	grease	VBN
8542	168	11	pan	pan	NN
8542	168	12	.	.	.
8542	169	1	=	=	NFP
8542	169	2	Nut	Nut	NNP
8542	169	3	Cake=	cake=	CD
8542	169	4	1	1	CD
8542	169	5	Cupful	Cupful	NNP
8542	169	6	of	of	IN
8542	169	7	Sugar	Sugar	NNP
8542	169	8	1/2	1/2	CD
8542	169	9	Cupful	Cupful	NNP
8542	169	10	of	of	IN
8542	169	11	Butter	butter	NN
8542	169	12	1/2	1/2	CD
8542	169	13	Cupful	Cupful	NNP
8542	169	14	of	of	IN
8542	169	15	Milk	milk	NN
8542	169	16	2	2	CD
8542	169	17	Eggs	egg	NNS
8542	169	18	2	2	CD
8542	169	19	Cupfuls	Cupfuls	NNP
8542	169	20	of	of	IN
8542	169	21	Flour	flour	NN
8542	169	22	1	1	CD
8542	169	23	Teaspoonful	teaspoonful	JJ
8542	169	24	of	of	IN
8542	169	25	Cream	Cream	NNP
8542	169	26	of	of	IN
8542	169	27	Tartar	Tartar	NNP
8542	169	28	1/2	1/2	CD
8542	169	29	Teaspoonful	teaspoonful	JJ
8542	169	30	of	of	IN
8542	169	31	Soda	Soda	NNP
8542	169	32	1	1	CD
8542	169	33	Cupful	Cupful	NNP
8542	169	34	of	of	IN
8542	169	35	Hickory	Hickory	NNP
8542	169	36	Nut	Nut	NNP
8542	169	37	Meats	Meats	NNPS
8542	169	38	,	,	,
8542	169	39	or	or	CC
8542	169	40	English	English	NNP
8542	169	41	Walnuts	Walnuts	NNPS
8542	169	42	Cream	Cream	NNP
8542	169	43	the	the	DT
8542	169	44	butter	butter	NN
8542	169	45	and	and	CC
8542	169	46	sugar	sugar	NN
8542	169	47	together	together	RB
8542	169	48	,	,	,
8542	169	49	then	then	RB
8542	169	50	add	add	VB
8542	169	51	the	the	DT
8542	169	52	well	well	RB
8542	169	53	-	-	HYPH
8542	169	54	beaten	beat	VBN
8542	169	55	eggs	egg	NNS
8542	169	56	and	and	CC
8542	169	57	milk	milk	NN
8542	169	58	and	and	CC
8542	169	59	put	put	VB
8542	169	60	the	the	DT
8542	169	61	soda	soda	NN
8542	169	62	and	and	CC
8542	169	63	cream	cream	NN
8542	169	64	of	of	IN
8542	169	65	tartar	tartar	NN
8542	169	66	into	into	IN
8542	169	67	the	the	DT
8542	169	68	flour	flour	NN
8542	169	69	.	.	.
8542	170	1	Stir	stir	VB
8542	170	2	all	all	DT
8542	170	3	together	together	RB
8542	170	4	,	,	,
8542	170	5	adding	add	VBG
8542	170	6	nut	nut	NNP
8542	170	7	meats	meat	NNS
8542	170	8	,	,	,
8542	170	9	covered	cover	VBN
8542	170	10	with	with	IN
8542	170	11	flour	flour	NN
8542	170	12	,	,	,
8542	170	13	last	last	JJ
8542	170	14	.	.	.
8542	171	1	=	=	NFP
8542	171	2	Oatmeal	oatmeal	VB
8542	171	3	Cookies=	cookies=	SYM
8542	171	4	2	2	CD
8542	171	5	Eggs	egg	NNS
8542	171	6	1	1	CD
8542	171	7	Cupful	cupful	NN
8542	171	8	of	of	IN
8542	171	9	Sugar	Sugar	NNP
8542	171	10	1	1	CD
8542	171	11	1/2	1/2	CD
8542	171	12	Cupfuls	Cupfuls	NNP
8542	171	13	of	of	IN
8542	171	14	Oatmeal	Oatmeal	NNP
8542	171	15	or	or	CC
8542	171	16	Rolled	Rolled	NNP
8542	171	17	Oats	Oats	NNP
8542	171	18	2/3	2/3	CD
8542	171	19	Cupful	Cupful	NNP
8542	171	20	of	of	IN
8542	171	21	Cocoanut	Cocoanut	NNP
8542	171	22	1/4	1/4	CD
8542	171	23	Teaspoonful	teaspoonful	JJ
8542	171	24	of	of	IN
8542	171	25	Salt	Salt	NNP
8542	171	26	1/2	1/2	CD
8542	171	27	Teaspoonful	teaspoonful	JJ
8542	171	28	of	of	IN
8542	171	29	Vanilla	Vanilla	NNP
8542	171	30	2	2	CD
8542	171	31	Tablespoonfuls	tablespoonful	NNS
8542	171	32	of	of	IN
8542	171	33	Butter	Butter	NNP
8542	171	34	Cream	Cream	NNP
8542	171	35	the	the	DT
8542	171	36	butter	butter	NN
8542	171	37	and	and	CC
8542	171	38	sugar	sugar	NN
8542	171	39	together	together	RB
8542	171	40	and	and	CC
8542	171	41	add	add	VB
8542	171	42	the	the	DT
8542	171	43	well	well	RB
8542	171	44	-	-	HYPH
8542	171	45	beaten	beat	VBN
8542	171	46	eggs	egg	NNS
8542	171	47	.	.	.
8542	172	1	Add	add	VB
8542	172	2	the	the	DT
8542	172	3	remainder	remainder	NN
8542	172	4	of	of	IN
8542	172	5	the	the	DT
8542	172	6	ingredients	ingredient	NNS
8542	172	7	and	and	CC
8542	172	8	drop	drop	VB
8542	172	9	on	on	IN
8542	172	10	a	a	DT
8542	172	11	well	well	RB
8542	172	12	-	-	HYPH
8542	172	13	greased	grease	VBN
8542	172	14	baking	baking	NN
8542	172	15	-	-	HYPH
8542	172	16	pan	pan	NN
8542	172	17	.	.	.
8542	173	1	Bake	bake	VB
8542	173	2	in	in	IN
8542	173	3	a	a	DT
8542	173	4	moderate	moderate	JJ
8542	173	5	oven	oven	NN
8542	173	6	,	,	,
8542	173	7	from	from	IN
8542	173	8	fifteen	fifteen	CD
8542	173	9	to	to	TO
8542	173	10	twenty	twenty	CD
8542	173	11	minutes	minute	NNS
8542	173	12	.	.	.
8542	174	1	=	=	NFP
8542	174	2	One	one	CD
8542	174	3	,	,	,
8542	174	4	Two	two	CD
8542	174	5	,	,	,
8542	174	6	Three	three	CD
8542	174	7	,	,	,
8542	174	8	Four	four	CD
8542	174	9	Cake=	cake=	NN
8542	174	10	1	1	CD
8542	174	11	Cupful	cupful	NN
8542	174	12	of	of	IN
8542	174	13	Butter	Butter	NNP
8542	174	14	2	2	CD
8542	174	15	Cupfuls	Cupfuls	NNP
8542	174	16	of	of	IN
8542	174	17	Sugar	Sugar	NNP
8542	174	18	3	3	CD
8542	174	19	Cupfuls	Cupfuls	NNP
8542	174	20	of	of	IN
8542	174	21	Flour	flour	NN
8542	174	22	4	4	CD
8542	174	23	Eggs	egg	NNS
8542	174	24	2/3	2/3	CD
8542	174	25	Cupful	cupful	NN
8542	174	26	of	of	IN
8542	174	27	Milk	milk	NN
8542	174	28	2	2	CD
8542	174	29	Teaspoonfuls	teaspoonful	NNS
8542	174	30	of	of	IN
8542	174	31	Cream	Cream	NNP
8542	174	32	of	of	IN
8542	174	33	Tartar	Tartar	NNP
8542	174	34	1	1	CD
8542	174	35	Teaspoonful	teaspoonful	JJ
8542	174	36	of	of	IN
8542	174	37	Soda	Soda	NNP
8542	174	38	Cream	Cream	NNP
8542	174	39	the	the	DT
8542	174	40	butter	butter	NN
8542	174	41	and	and	CC
8542	174	42	sugar	sugar	NN
8542	174	43	together	together	RB
8542	174	44	and	and	CC
8542	174	45	add	add	VB
8542	174	46	the	the	DT
8542	174	47	well	well	RB
8542	174	48	-	-	HYPH
8542	174	49	beaten	beat	VBN
8542	174	50	eggs	egg	NNS
8542	174	51	;	;	,
8542	174	52	beat	beat	VBD
8542	174	53	all	all	DT
8542	174	54	and	and	CC
8542	174	55	add	add	VB
8542	174	56	milk	milk	NN
8542	174	57	;	;	,
8542	174	58	beat	beat	VBN
8542	174	59	again	again	RB
8542	174	60	.	.	.
8542	175	1	Sift	sift	VB
8542	175	2	the	the	DT
8542	175	3	cream	cream	NN
8542	175	4	of	of	IN
8542	175	5	tartar	tartar	NN
8542	175	6	and	and	CC
8542	175	7	the	the	DT
8542	175	8	soda	soda	NN
8542	175	9	into	into	IN
8542	175	10	the	the	DT
8542	175	11	flour	flour	NN
8542	175	12	;	;	:
8542	175	13	stir	stir	VB
8542	175	14	all	all	DT
8542	175	15	together	together	RB
8542	175	16	.	.	.
8542	176	1	Bake	bake	VB
8542	176	2	in	in	IN
8542	176	3	a	a	DT
8542	176	4	slow	slow	JJ
8542	176	5	oven	oven	NN
8542	176	6	.	.	.
8542	177	1	This	this	DT
8542	177	2	will	will	MD
8542	177	3	make	make	VB
8542	177	4	two	two	CD
8542	177	5	loaves	loaf	NNS
8542	177	6	.	.	.
8542	178	1	=	=	NFP
8542	178	2	Ribbon	Ribbon	NNP
8542	178	3	Cake=	cake=	NN
8542	178	4	3	3	CD
8542	178	5	Eggs	egg	NNS
8542	178	6	2	2	CD
8542	178	7	Cupfuls	Cupfuls	NNP
8542	178	8	of	of	IN
8542	178	9	Sugar	Sugar	NNP
8542	178	10	2/3	2/3	CD
8542	178	11	Cupful	Cupful	NNP
8542	178	12	of	of	IN
8542	178	13	Butter	butter	NN
8542	178	14	1	1	CD
8542	178	15	Cupful	cupful	NN
8542	178	16	of	of	IN
8542	178	17	Milk	milk	NN
8542	178	18	3	3	CD
8542	178	19	Cupfuls	Cupfuls	NNP
8542	178	20	of	of	IN
8542	178	21	Flour	flour	NN
8542	178	22	1	1	CD
8542	178	23	Teaspoonful	teaspoonful	JJ
8542	178	24	of	of	IN
8542	178	25	Cream	Cream	NNP
8542	178	26	of	of	IN
8542	178	27	Tartar	Tartar	NNP
8542	178	28	1	1	CD
8542	178	29	Tablespoonful	tablespoonful	JJ
8542	178	30	of	of	IN
8542	178	31	Molasses	molasse	NNS
8542	178	32	A	a	DT
8542	178	33	little	little	JJ
8542	178	34	Salt	salt	NN
8542	178	35	and	and	CC
8542	178	36	flavor	flavor	NN
8542	178	37	,	,	,
8542	178	38	Lemon	Lemon	NNP
8542	178	39	or	or	CC
8542	178	40	Almond	Almond	NNP
8542	178	41	1	1	CD
8542	178	42	Large	large	JJ
8542	178	43	Cupful	cupful	NN
8542	178	44	of	of	IN
8542	178	45	Raisins	raisin	NNS
8542	178	46	1/4	1/4	CD
8542	178	47	Pound	Pound	NNP
8542	178	48	of	of	IN
8542	178	49	Citron	Citron	NNP
8542	178	50	1	1	CD
8542	178	51	Teaspoonful	Teaspoonful	NNP
8542	178	52	of	of	IN
8542	178	53	Cinnamon	Cinnamon	NNP
8542	178	54	and	and	CC
8542	178	55	Cloves	Cloves	NNP
8542	178	56	A	a	DT
8542	178	57	little	little	JJ
8542	178	58	Nutmeg	Nutmeg	NNP
8542	178	59	1/2	1/2	CD
8542	178	60	Teaspoonful	teaspoonful	JJ
8542	178	61	of	of	IN
8542	178	62	Soda	Soda	NNP
8542	178	63	Cream	Cream	NNP
8542	178	64	the	the	DT
8542	178	65	butter	butter	NN
8542	178	66	and	and	CC
8542	178	67	sugar	sugar	NN
8542	178	68	together	together	RB
8542	178	69	,	,	,
8542	178	70	and	and	CC
8542	178	71	add	add	VB
8542	178	72	the	the	DT
8542	178	73	well	well	RB
8542	178	74	-	-	HYPH
8542	178	75	beaten	beat	VBN
8542	178	76	eggs	egg	NNS
8542	178	77	and	and	CC
8542	178	78	the	the	DT
8542	178	79	milk	milk	NN
8542	178	80	.	.	.
8542	179	1	Mix	mix	VB
8542	179	2	the	the	DT
8542	179	3	salt	salt	NN
8542	179	4	,	,	,
8542	179	5	soda	soda	NN
8542	179	6	and	and	CC
8542	179	7	cream	cream	NN
8542	179	8	of	of	IN
8542	179	9	tartar	tartar	NN
8542	179	10	,	,	,
8542	179	11	with	with	IN
8542	179	12	the	the	DT
8542	179	13	flour	flour	NN
8542	179	14	.	.	.
8542	180	1	Stir	stir	VB
8542	180	2	all	all	DT
8542	180	3	together	together	RB
8542	180	4	.	.	.
8542	181	1	Put	put	VB
8542	181	2	half	half	NN
8542	181	3	of	of	IN
8542	181	4	this	this	DT
8542	181	5	mixture	mixture	NN
8542	181	6	into	into	IN
8542	181	7	two	two	CD
8542	181	8	oblong	oblong	JJ
8542	181	9	pans	pan	NNS
8542	181	10	.	.	.
8542	182	1	To	to	IN
8542	182	2	the	the	DT
8542	182	3	remainder	remainder	NN
8542	182	4	add	add	VB
8542	182	5	one	one	CD
8542	182	6	tablespoonful	tablespoonful	NN
8542	182	7	of	of	IN
8542	182	8	molasses	molasse	NNS
8542	182	9	,	,	,
8542	182	10	one	one	CD
8542	182	11	large	large	JJ
8542	182	12	cupful	cupful	NN
8542	182	13	of	of	IN
8542	182	14	raisins	raisin	NNS
8542	182	15	,	,	,
8542	182	16	stoned	stone	VBD
8542	182	17	and	and	CC
8542	182	18	chopped	chop	VBN
8542	182	19	,	,	,
8542	182	20	a	a	DT
8542	182	21	quarter	quarter	NN
8542	182	22	of	of	IN
8542	182	23	a	a	DT
8542	182	24	pound	pound	NN
8542	182	25	of	of	IN
8542	182	26	citron	citron	NN
8542	182	27	sliced	slice	VBN
8542	182	28	thin	thin	JJ
8542	182	29	,	,	,
8542	182	30	one	one	CD
8542	182	31	teaspoonful	teaspoonful	NN
8542	182	32	of	of	IN
8542	182	33	cinnamon	cinnamon	NN
8542	182	34	and	and	CC
8542	182	35	cloves	clove	NNS
8542	182	36	,	,	,
8542	182	37	a	a	DT
8542	182	38	little	little	JJ
8542	182	39	nutmeg	nutmeg	NN
8542	182	40	,	,	,
8542	182	41	and	and	CC
8542	182	42	one	one	CD
8542	182	43	tablespoonful	tablespoonful	NN
8542	182	44	of	of	IN
8542	182	45	flour	flour	NN
8542	182	46	.	.	.
8542	183	1	Bake	bake	VB
8542	183	2	in	in	RP
8542	183	3	two	two	CD
8542	183	4	pans	pan	NNS
8542	183	5	of	of	IN
8542	183	6	the	the	DT
8542	183	7	same	same	JJ
8542	183	8	size	size	NN
8542	183	9	as	as	IN
8542	183	10	used	use	VBN
8542	183	11	for	for	IN
8542	183	12	the	the	DT
8542	183	13	first	first	JJ
8542	183	14	half	half	NN
8542	183	15	.	.	.
8542	184	1	Put	put	VB
8542	184	2	the	the	DT
8542	184	3	sheets	sheet	NNS
8542	184	4	together	together	RB
8542	184	5	while	while	IN
8542	184	6	warm	warm	JJ
8542	184	7	,	,	,
8542	184	8	alternately	alternately	RB
8542	184	9	,	,	,
8542	184	10	with	with	IN
8542	184	11	jelly	jelly	NNP
8542	184	12	between	between	IN
8542	184	13	.	.	.
8542	185	1	=	=	NFP
8542	185	2	Roll	Roll	NNP
8542	185	3	Jelly	Jelly	NNP
8542	185	4	Cake=	cake=	CD
8542	185	5	4	4	CD
8542	185	6	Eggs	egg	NNS
8542	185	7	1	1	CD
8542	185	8	Cupful	cupful	NN
8542	185	9	of	of	IN
8542	185	10	Sugar	Sugar	NNP
8542	185	11	1	1	CD
8542	185	12	Cupful	Cupful	NNP
8542	185	13	of	of	IN
8542	185	14	Flour	flour	NN
8542	185	15	1	1	CD
8542	185	16	Teaspoonful	teaspoonful	JJ
8542	185	17	of	of	IN
8542	185	18	Cream	Cream	NNP
8542	185	19	of	of	IN
8542	185	20	Tartar	Tartar	NNP
8542	185	21	1/2	1/2	CD
8542	185	22	Teaspoonful	teaspoonful	JJ
8542	185	23	of	of	IN
8542	185	24	Soda	Soda	NNP
8542	185	25	Pinch	Pinch	NNP
8542	185	26	of	of	IN
8542	185	27	Salt	Salt	NNP
8542	185	28	1	1	CD
8542	185	29	Teaspoonful	teaspoonful	JJ
8542	185	30	of	of	IN
8542	185	31	Extract	Extract	NNP
8542	185	32	of	of	IN
8542	185	33	Lemon	Lemon	NNP
8542	185	34	Beat	Beat	NNP
8542	185	35	together	together	RB
8542	185	36	eggs	egg	NNS
8542	185	37	and	and	CC
8542	185	38	sugar	sugar	VB
8542	185	39	,	,	,
8542	185	40	add	add	VB
8542	185	41	salt	salt	NN
8542	185	42	and	and	CC
8542	185	43	extract	extract	NN
8542	185	44	.	.	.
8542	186	1	Stir	stir	VB
8542	186	2	into	into	IN
8542	186	3	the	the	DT
8542	186	4	dry	dry	JJ
8542	186	5	flour	flour	NN
8542	186	6	the	the	DT
8542	186	7	soda	soda	NN
8542	186	8	and	and	CC
8542	186	9	cream	cream	NN
8542	186	10	of	of	IN
8542	186	11	tartar	tartar	NN
8542	186	12	.	.	.
8542	187	1	Mix	mix	VB
8542	187	2	all	all	RB
8542	187	3	together	together	RB
8542	187	4	.	.	.
8542	188	1	Bake	bake	VB
8542	188	2	in	in	IN
8542	188	3	a	a	DT
8542	188	4	moderate	moderate	JJ
8542	188	5	oven	oven	NN
8542	188	6	,	,	,
8542	188	7	in	in	IN
8542	188	8	a	a	DT
8542	188	9	large	large	JJ
8542	188	10	pan	pan	NN
8542	188	11	,	,	,
8542	188	12	and	and	CC
8542	188	13	turn	turn	VB
8542	188	14	out	out	RP
8542	188	15	,	,	,
8542	188	16	when	when	WRB
8542	188	17	done	do	VBN
8542	188	18	,	,	,
8542	188	19	on	on	IN
8542	188	20	a	a	DT
8542	188	21	clean	clean	JJ
8542	188	22	towel	towel	NN
8542	188	23	,	,	,
8542	188	24	which	which	WDT
8542	188	25	has	have	VBZ
8542	188	26	been	be	VBN
8542	188	27	sprinkled	sprinkle	VBN
8542	188	28	with	with	IN
8542	188	29	powdered	powdered	JJ
8542	188	30	sugar	sugar	NN
8542	188	31	.	.	.
8542	189	1	Spread	Spread	VBN
8542	189	2	with	with	IN
8542	189	3	jelly	jelly	NN
8542	189	4	and	and	CC
8542	189	5	roll	roll	NN
8542	189	6	while	while	IN
8542	189	7	warm	warm	JJ
8542	189	8	.	.	.
8542	190	1	=	=	NFP
8542	190	2	Silver	silver	NN
8542	190	3	Cake=	cake=	CD
8542	190	4	1	1	CD
8542	190	5	Cupful	Cupful	NNP
8542	190	6	of	of	IN
8542	190	7	Sugar	Sugar	NNP
8542	190	8	1/3	1/3	CD
8542	190	9	Cupful	Cupful	NNP
8542	190	10	of	of	IN
8542	190	11	Butter	Butter	NNP
8542	190	12	2	2	CD
8542	190	13	Cupfuls	Cupfuls	NNP
8542	190	14	of	of	IN
8542	190	15	Flour	Flour	NNP
8542	190	16	Whites	Whites	NNPS
8542	190	17	of	of	IN
8542	190	18	3	3	CD
8542	190	19	Eggs	egg	NNS
8542	190	20	1/2	1/2	CD
8542	190	21	Cupful	cupful	NN
8542	190	22	of	of	IN
8542	190	23	Milk	milk	NN
8542	190	24	1	1	CD
8542	190	25	Scant	scant	JJ
8542	190	26	Teaspoonful	teaspoonful	NN
8542	190	27	of	of	IN
8542	190	28	Cream	Cream	NNP
8542	190	29	of	of	IN
8542	190	30	Tartar	Tartar	NNP
8542	190	31	1/2	1/2	CD
8542	190	32	Teaspoonful	teaspoonful	JJ
8542	190	33	of	of	IN
8542	190	34	Soda	Soda	NNP
8542	190	35	Almond	Almond	NNP
8542	190	36	Flavoring	Flavoring	NNP
8542	190	37	Cream	Cream	NNP
8542	190	38	together	together	RB
8542	190	39	the	the	DT
8542	190	40	butter	butter	NN
8542	190	41	and	and	CC
8542	190	42	sugar	sugar	NN
8542	190	43	,	,	,
8542	190	44	add	add	VB
8542	190	45	milk	milk	NN
8542	190	46	and	and	CC
8542	190	47	flavoring	flavoring	NN
8542	190	48	.	.	.
8542	191	1	Stir	stir	VB
8542	191	2	cream	cream	NN
8542	191	3	of	of	IN
8542	191	4	tartar	tartar	NN
8542	191	5	and	and	CC
8542	191	6	soda	soda	NN
8542	191	7	into	into	IN
8542	191	8	dry	dry	JJ
8542	191	9	flour	flour	NN
8542	191	10	.	.	.
8542	192	1	Last	last	JJ
8542	192	2	of	of	IN
8542	192	3	all	all	DT
8542	192	4	add	add	VB
8542	192	5	whites	white	NNS
8542	192	6	of	of	IN
8542	192	7	eggs	egg	NNS
8542	192	8	,	,	,
8542	192	9	beaten	beat	VBN
8542	192	10	to	to	IN
8542	192	11	a	a	DT
8542	192	12	stiff	stiff	JJ
8542	192	13	froth	froth	NN
8542	192	14	.	.	.
8542	193	1	To	to	TO
8542	193	2	make	make	VB
8542	193	3	a	a	DT
8542	193	4	very	very	RB
8542	193	5	good	good	JJ
8542	193	6	cake	cake	NN
8542	193	7	,	,	,
8542	193	8	the	the	DT
8542	193	9	butter	butter	NN
8542	193	10	and	and	CC
8542	193	11	sugar	sugar	NN
8542	193	12	should	should	MD
8542	193	13	be	be	VB
8542	193	14	creamed	cream	VBN
8542	193	15	with	with	IN
8542	193	16	the	the	DT
8542	193	17	hand	hand	NN
8542	193	18	.	.	.
8542	194	1	Citron	Citron	NNP
8542	194	2	also	also	RB
8542	194	3	makes	make	VBZ
8542	194	4	it	-PRON-	PRP
8542	194	5	very	very	RB
8542	194	6	nice	nice	JJ
8542	194	7	.	.	.
8542	195	1	=	=	NFP
8542	195	2	Sponge	Sponge	NNP
8542	195	3	Cake	Cake	NNP
8542	195	4	,	,	,
8542	195	5	No.1=	No.1=	NNP
8542	195	6	3	3	CD
8542	195	7	Eggs	egg	NNS
8542	195	8	1	1	CD
8542	195	9	1/2	1/2	CD
8542	195	10	Cupfuls	cupful	NNS
8542	195	11	of	of	IN
8542	195	12	Sugar	Sugar	NNP
8542	195	13	1/2	1/2	CD
8542	195	14	Cupful	Cupful	NNP
8542	195	15	of	of	IN
8542	195	16	Water	Water	NNP
8542	195	17	Pinch	Pinch	NNP
8542	195	18	of	of	IN
8542	195	19	Salt	Salt	NNP
8542	195	20	1	1	CD
8542	195	21	1/2	1/2	CD
8542	195	22	Cupfuls	cupful	NNS
8542	195	23	of	of	IN
8542	195	24	Flour	flour	NN
8542	195	25	1	1	CD
8542	195	26	Teaspoonful	teaspoonful	JJ
8542	195	27	of	of	IN
8542	195	28	Cream	Cream	NNP
8542	195	29	of	of	IN
8542	195	30	Tartar	Tartar	NNP
8542	195	31	1/2	1/2	CD
8542	195	32	Teaspoonful	teaspoonful	JJ
8542	195	33	of	of	IN
8542	195	34	Soda	Soda	NNP
8542	195	35	Beat	Beat	NNP
8542	195	36	eggs	egg	NNS
8542	195	37	and	and	CC
8542	195	38	sugar	sugar	VB
8542	195	39	together	together	RB
8542	195	40	,	,	,
8542	195	41	add	add	VB
8542	195	42	water	water	NN
8542	195	43	and	and	CC
8542	195	44	salt	salt	NN
8542	195	45	,	,	,
8542	195	46	then	then	RB
8542	195	47	put	put	VBD
8542	195	48	soda	soda	NN
8542	195	49	and	and	CC
8542	195	50	cream	cream	NN
8542	195	51	of	of	IN
8542	195	52	tartar	tartar	NN
8542	195	53	into	into	IN
8542	195	54	the	the	DT
8542	195	55	dry	dry	JJ
8542	195	56	flour	flour	NN
8542	195	57	.	.	.
8542	196	1	Beat	beat	VB
8542	196	2	all	all	RB
8542	196	3	together	together	RB
8542	196	4	.	.	.
8542	197	1	Bake	bake	VB
8542	197	2	slowly	slowly	RB
8542	197	3	.	.	.
8542	198	1	=	=	NFP
8542	198	2	Sponge	Sponge	NNP
8542	198	3	Cake	Cake	NNP
8542	198	4	,	,	,
8542	198	5	No	no	UH
8542	198	6	.	.	.
8542	199	1	2	2	LS
8542	199	2	,	,	,
8542	199	3	Grandmother	Grandmother	NNP
8542	199	4	's	's	POS
8542	199	5	Rule=	rule=	NN
8542	199	6	4	4	CD
8542	199	7	Eggs	Eggs	NNP
8542	199	8	Pinch	Pinch	NNP
8542	199	9	of	of	IN
8542	199	10	Salt	Salt	NNP
8542	199	11	1	1	CD
8542	199	12	Cupful	Cupful	NNP
8542	199	13	of	of	IN
8542	199	14	Sugar	Sugar	NNP
8542	199	15	1	1	CD
8542	199	16	Cupful	Cupful	NNP
8542	199	17	of	of	IN
8542	199	18	Flour	flour	NN
8542	199	19	1	1	CD
8542	199	20	Teaspoonful	teaspoonful	JJ
8542	199	21	of	of	IN
8542	199	22	Baking	Baking	NNP
8542	199	23	-	-	HYPH
8542	199	24	powder	powder	NN
8542	199	25	Beat	beat	VB
8542	199	26	the	the	DT
8542	199	27	eggs	egg	NNS
8542	199	28	ten	ten	CD
8542	199	29	minutes	minute	NNS
8542	199	30	,	,	,
8542	199	31	add	add	VB
8542	199	32	sugar	sugar	NN
8542	199	33	,	,	,
8542	199	34	and	and	CC
8542	199	35	beat	beat	VBD
8542	199	36	again	again	RB
8542	199	37	.	.	.
8542	200	1	Then	then	RB
8542	200	2	add	add	VB
8542	200	3	the	the	DT
8542	200	4	flour	flour	NN
8542	200	5	,	,	,
8542	200	6	into	into	IN
8542	200	7	which	which	WDT
8542	200	8	has	have	VBZ
8542	200	9	been	be	VBN
8542	200	10	stirred	stir	VBN
8542	200	11	the	the	DT
8542	200	12	baking	baking	NN
8542	200	13	-	-	HYPH
8542	200	14	powder	powder	NN
8542	200	15	.	.	.
8542	201	1	Stir	stir	VB
8542	201	2	all	all	DT
8542	201	3	together	together	RB
8542	201	4	and	and	CC
8542	201	5	flavor	flavor	VB
8542	201	6	.	.	.
8542	202	1	Bake	bake	VB
8542	202	2	in	in	IN
8542	202	3	a	a	DT
8542	202	4	moderate	moderate	JJ
8542	202	5	oven	oven	NN
8542	202	6	.	.	.
8542	203	1	*	*	NFP
8542	203	2	*	*	NFP
8542	203	3	*	*	NFP
8542	203	4	*	*	NFP
8542	203	5	*	*	NFP
8542	203	6	*	*	NFP
8542	203	7	=	=	SYM
8542	203	8	SOME	SOME	NNP
8542	203	9	OLD	OLD	NNP
8542	203	10	-	-	HYPH
8542	203	11	FASHIONED	FASHIONED	NNP
8542	203	12	CANDIES=	CANDIES=	NNS
8542	203	13	=	=	SYM
8542	203	14	Chocolate	Chocolate	NNP
8542	203	15	Taffy=	Taffy=	VBZ
8542	203	16	1	1	CD
8542	203	17	1/2	1/2	CD
8542	203	18	Cupfuls	cupful	NNS
8542	203	19	of	of	IN
8542	203	20	Molasses	Molasses	NNP
8542	203	21	1	1	CD
8542	203	22	1/2	1/2	CD
8542	203	23	Cupfuls	cupful	NNS
8542	203	24	of	of	IN
8542	203	25	Sugar	Sugar	NNP
8542	203	26	1/2	1/2	CD
8542	203	27	Cupful	Cupful	NNP
8542	203	28	of	of	IN
8542	203	29	Milk	milk	NN
8542	203	30	2	2	CD
8542	203	31	Squares	Squares	NNPS
8542	203	32	of	of	IN
8542	203	33	Chocolate	chocolate	NN
8542	203	34	1	1	CD
8542	203	35	Small	small	JJ
8542	203	36	Teaspoonful	Teaspoonful	NNP
8542	203	37	of	of	IN
8542	203	38	Flour	Flour	NNP
8542	203	39	Butter	Butter	NNP
8542	203	40	the	the	DT
8542	203	41	size	size	NN
8542	203	42	of	of	IN
8542	203	43	a	a	DT
8542	203	44	Walnut	Walnut	NNP
8542	203	45	Stir	Stir	NNP
8542	203	46	the	the	DT
8542	203	47	sugar	sugar	NN
8542	203	48	,	,	,
8542	203	49	flour	flour	NN
8542	203	50	and	and	CC
8542	203	51	grated	grate	VBD
8542	203	52	chocolate	chocolate	NN
8542	203	53	into	into	IN
8542	203	54	the	the	DT
8542	203	55	molasses	molasse	NNS
8542	203	56	and	and	CC
8542	203	57	milk	milk	NN
8542	203	58	.	.	.
8542	204	1	When	when	WRB
8542	204	2	hot	hot	JJ
8542	204	3	add	add	VBP
8542	204	4	the	the	DT
8542	204	5	butter	butter	NN
8542	204	6	.	.	.
8542	205	1	Boil	boil	VB
8542	205	2	until	until	IN
8542	205	3	it	-PRON-	PRP
8542	205	4	strings	string	VBZ
8542	205	5	.	.	.
8542	206	1	Pour	pour	VB
8542	206	2	into	into	IN
8542	206	3	buttered	butter	VBN
8542	206	4	tin	tin	NN
8542	206	5	.	.	.
8542	207	1	When	when	WRB
8542	207	2	nearly	nearly	RB
8542	207	3	cold	cold	JJ
8542	207	4	mark	mark	NN
8542	207	5	into	into	IN
8542	207	6	squares	square	NNS
8542	207	7	.	.	.
8542	208	1	=	=	NFP
8542	208	2	Molasses	Molasses	NNP
8542	208	3	Candy=	Candy=	VBZ
8542	208	4	2	2	CD
8542	208	5	Cupfuls	cupful	NNS
8542	208	6	of	of	IN
8542	208	7	Molasses	Molasses	NNP
8542	208	8	2	2	CD
8542	208	9	Teaspoonfuls	Teaspoonfuls	NNPS
8542	208	10	of	of	IN
8542	208	11	Vinegar	Vinegar	NNP
8542	208	12	Butter	Butter	NNP
8542	208	13	the	the	DT
8542	208	14	size	size	NN
8542	208	15	of	of	IN
8542	208	16	a	a	DT
8542	208	17	Walnut	Walnut	NNP
8542	208	18	1/4	1/4	CD
8542	208	19	Teaspoonful	Teaspoonful	NNP
8542	208	20	of	of	IN
8542	208	21	Soda	Soda	NNP
8542	208	22	Put	put	VB
8542	208	23	the	the	DT
8542	208	24	molasses	molasse	NNS
8542	208	25	,	,	,
8542	208	26	vinegar	vinegar	NN
8542	208	27	and	and	CC
8542	208	28	butter	butter	NN
8542	208	29	into	into	IN
8542	208	30	a	a	DT
8542	208	31	saucepan	saucepan	NN
8542	208	32	.	.	.
8542	209	1	Boil	boil	VB
8542	209	2	until	until	IN
8542	209	3	it	-PRON-	PRP
8542	209	4	strings	string	VBZ
8542	209	5	when	when	WRB
8542	209	6	dropped	drop	VBD
8542	209	7	from	from	IN
8542	209	8	a	a	DT
8542	209	9	spoon	spoon	NN
8542	209	10	,	,	,
8542	209	11	or	or	CC
8542	209	12	until	until	IN
8542	209	13	it	-PRON-	PRP
8542	209	14	is	be	VBZ
8542	209	15	brittle	brittle	JJ
8542	209	16	when	when	WRB
8542	209	17	dropped	drop	VBN
8542	209	18	into	into	IN
8542	209	19	cold	cold	JJ
8542	209	20	water	water	NN
8542	209	21	.	.	.
8542	210	1	Stir	stir	VB
8542	210	2	the	the	DT
8542	210	3	soda	soda	NN
8542	210	4	in	in	IN
8542	210	5	briskly	briskly	RB
8542	210	6	and	and	CC
8542	210	7	pour	pour	VB
8542	210	8	into	into	IN
8542	210	9	a	a	DT
8542	210	10	buttered	butter	VBN
8542	210	11	tin	tin	NN
8542	210	12	.	.	.
8542	211	1	When	when	WRB
8542	211	2	nearly	nearly	RB
8542	211	3	cold	cold	JJ
8542	211	4	,	,	,
8542	211	5	pull	pull	VBP
8542	211	6	until	until	IN
8542	211	7	nearly	nearly	RB
8542	211	8	white	white	JJ
8542	211	9	.	.	.
8542	212	1	Cut	cut	VB
8542	212	2	into	into	IN
8542	212	3	small	small	JJ
8542	212	4	pieces	piece	NNS
8542	212	5	or	or	CC
8542	212	6	sticks	stick	NNS
8542	212	7	and	and	CC
8542	212	8	lay	lie	VBD
8542	212	9	on	on	IN
8542	212	10	buttered	butter	VBN
8542	212	11	platter	platter	NN
8542	212	12	.	.	.
8542	213	1	=	=	NFP
8542	213	2	Butter	butter	NN
8542	213	3	Scotch=	Scotch=	VBZ
8542	213	4	1/2	1/2	CD
8542	213	5	Cupful	cupful	NN
8542	213	6	of	of	IN
8542	213	7	Molasses	molasse	NNS
8542	213	8	1/2	1/2	CD
8542	213	9	Cupful	Cupful	NNP
8542	213	10	of	of	IN
8542	213	11	Sugar	Sugar	NNP
8542	213	12	1/2	1/2	CD
8542	213	13	Cupful	Cupful	NNP
8542	213	14	of	of	IN
8542	213	15	Butter	Butter	NNP
8542	213	16	Boil	Boil	NNP
8542	213	17	until	until	IN
8542	213	18	it	-PRON-	PRP
8542	213	19	strings	string	VBZ
8542	213	20	.	.	.
8542	214	1	Pour	pour	VB
8542	214	2	into	into	IN
8542	214	3	buttered	butter	VBN
8542	214	4	tin	tin	NN
8542	214	5	and	and	CC
8542	214	6	when	when	WRB
8542	214	7	cold	cold	JJ
8542	214	8	break	break	NN
8542	214	9	into	into	IN
8542	214	10	pieces	piece	NNS
8542	214	11	.	.	.
8542	215	1	This	this	DT
8542	215	2	is	be	VBZ
8542	215	3	very	very	RB
8542	215	4	nice	nice	JJ
8542	215	5	when	when	WRB
8542	215	6	cooled	cool	VBN
8542	215	7	on	on	IN
8542	215	8	snow	snow	NN
8542	215	9	.	.	.
8542	216	1	=	=	NFP
8542	216	2	Pop	pop	NN
8542	216	3	Corn	Corn	NNP
8542	216	4	Balls	Balls	NNPS
8542	216	5	(	(	-LRB-
8542	216	6	very	very	RB
8542	216	7	old	old	JJ
8542	216	8	recipe)=	recipe)=	NN
8542	216	9	1	1	CD
8542	216	10	Cupful	cupful	NN
8542	216	11	of	of	IN
8542	216	12	Molasses	Molasses	NNP
8542	216	13	Piece	Piece	NNP
8542	216	14	of	of	IN
8542	216	15	Butter	Butter	NNP
8542	216	16	,	,	,
8542	216	17	half	half	PDT
8542	216	18	the	the	DT
8542	216	19	size	size	NN
8542	216	20	of	of	IN
8542	216	21	an	an	DT
8542	216	22	Egg	Egg	NNP
8542	216	23	Boil	Boil	NNP
8542	216	24	together	together	RB
8542	216	25	until	until	IN
8542	216	26	it	-PRON-	PRP
8542	216	27	strings	string	VBZ
8542	216	28	and	and	CC
8542	216	29	then	then	RB
8542	216	30	stir	stir	VB
8542	216	31	in	in	IN
8542	216	32	a	a	DT
8542	216	33	pinch	pinch	NN
8542	216	34	of	of	IN
8542	216	35	soda	soda	NN
8542	216	36	.	.	.
8542	217	1	Put	put	VB
8542	217	2	this	this	DT
8542	217	3	over	over	IN
8542	217	4	a	a	DT
8542	217	5	quart	quart	JJ
8542	217	6	dish	dish	NN
8542	217	7	full	full	JJ
8542	217	8	of	of	IN
8542	217	9	popped	pop	VBN
8542	217	10	corn	corn	NN
8542	217	11	.	.	.
8542	218	1	When	when	WRB
8542	218	2	cool	cool	JJ
8542	218	3	enough	enough	RB
8542	218	4	to	to	TO
8542	218	5	handle	handle	VB
8542	218	6	squeeze	squeeze	NN
8542	218	7	into	into	IN
8542	218	8	balls	ball	NNS
8542	218	9	the	the	DT
8542	218	10	size	size	NN
8542	218	11	of	of	IN
8542	218	12	an	an	DT
8542	218	13	orange	orange	NN
8542	218	14	.	.	.
8542	219	1	*	*	NFP
8542	219	2	*	*	NFP
8542	219	3	*	*	NFP
8542	219	4	*	*	NFP
8542	219	5	*	*	NFP
8542	219	6	*	*	NFP
8542	219	7	=	=	SYM
8542	219	8	DESSERTS=	desserts=	NN
8542	219	9	=	=	SYM
8542	219	10	Apple	Apple	NNP
8542	219	11	Tarts=	tarts=	NN
8542	219	12	Roll	Roll	NNP
8542	219	13	rich	rich	JJ
8542	219	14	pie	pie	NN
8542	219	15	crust	crust	NN
8542	219	16	thin	thin	JJ
8542	219	17	as	as	IN
8542	219	18	for	for	IN
8542	219	19	pies	pie	NNS
8542	219	20	.	.	.
8542	220	1	Cut	cut	VB
8542	220	2	into	into	IN
8542	220	3	rounds	round	NNS
8542	220	4	,	,	,
8542	220	5	pinch	pinch	VB
8542	220	6	up	up	RP
8542	220	7	the	the	DT
8542	220	8	edge	edge	NN
8542	220	9	half	half	PDT
8542	220	10	an	an	DT
8542	220	11	inch	inch	NN
8542	220	12	high	high	JJ
8542	220	13	and	and	CC
8542	220	14	place	place	VB
8542	220	15	in	in	IN
8542	220	16	muffin	muffin	NNP
8542	220	17	rings	ring	NNS
8542	220	18	.	.	.
8542	221	1	Put	put	VB
8542	221	2	into	into	IN
8542	221	3	each	each	DT
8542	221	4	one	one	NN
8542	221	5	a	a	DT
8542	221	6	tablespoonful	tablespoonful	NN
8542	221	7	of	of	IN
8542	221	8	apple	apple	NN
8542	221	9	sauce	sauce	NN
8542	221	10	and	and	CC
8542	221	11	bake	bake	VB
8542	221	12	in	in	RP
8542	221	13	a	a	DT
8542	221	14	hot	hot	JJ
8542	221	15	oven	oven	NN
8542	221	16	for	for	IN
8542	221	17	twenty	twenty	CD
8542	221	18	minutes	minute	NNS
8542	221	19	.	.	.
8542	222	1	Beat	beat	VB
8542	222	2	the	the	DT
8542	222	3	white	white	NN
8542	222	4	of	of	IN
8542	222	5	an	an	DT
8542	222	6	egg	egg	NN
8542	222	7	to	to	IN
8542	222	8	a	a	DT
8542	222	9	stiff	stiff	JJ
8542	222	10	froth	froth	NN
8542	222	11	and	and	CC
8542	222	12	add	add	VB
8542	222	13	two	two	CD
8542	222	14	tablespoonfuls	tablespoonful	NNS
8542	222	15	of	of	IN
8542	222	16	sugar	sugar	NN
8542	222	17	.	.	.
8542	223	1	Drop	drop	VB
8542	223	2	a	a	DT
8542	223	3	spoonful	spoonful	NN
8542	223	4	on	on	IN
8542	223	5	the	the	DT
8542	223	6	top	top	NN
8542	223	7	of	of	IN
8542	223	8	each	each	DT
8542	223	9	and	and	CC
8542	223	10	brown	brown	NNP
8542	223	11	quickly	quickly	RB
8542	223	12	in	in	IN
8542	223	13	a	a	DT
8542	223	14	hot	hot	JJ
8542	223	15	oven	oven	NN
8542	223	16	.	.	.
8542	224	1	=	=	NFP
8542	224	2	Baked	Baked	NNP
8542	224	3	Apples	Apples	NNPS
8542	224	4	,	,	,
8542	224	5	No	no	UH
8542	224	6	.	.	.
8542	225	1	1=	1=	CD
8542	225	2	Take	take	VB
8542	225	3	good	good	JJ
8542	225	4	,	,	,
8542	225	5	sour	sour	JJ
8542	225	6	apples	apple	NNS
8542	225	7	;	;	:
8542	225	8	greenings	greening	NNS
8542	225	9	are	be	VBP
8542	225	10	best	good	JJS
8542	225	11	.	.	.
8542	226	1	Scoop	scoop	VB
8542	226	2	out	out	RP
8542	226	3	the	the	DT
8542	226	4	cores	core	NNS
8542	226	5	,	,	,
8542	226	6	wash	wash	NN
8542	226	7	and	and	CC
8542	226	8	place	place	NN
8542	226	9	in	in	IN
8542	226	10	a	a	DT
8542	226	11	baking	baking	NN
8542	226	12	-	-	HYPH
8542	226	13	pan	pan	NN
8542	226	14	.	.	.
8542	227	1	Fill	fill	VB
8542	227	2	the	the	DT
8542	227	3	hole	hole	NN
8542	227	4	with	with	IN
8542	227	5	sugar	sugar	NN
8542	227	6	,	,	,
8542	227	7	and	and	CC
8542	227	8	a	a	DT
8542	227	9	tablespoonful	tablespoonful	JJ
8542	227	10	for	for	IN
8542	227	11	each	each	DT
8542	227	12	apple	apple	NN
8542	227	13	besides	besides	RB
8542	227	14	.	.	.
8542	228	1	Pour	pour	VB
8542	228	2	over	over	IN
8542	228	3	these	these	DT
8542	228	4	a	a	DT
8542	228	5	generous	generous	JJ
8542	228	6	supply	supply	NN
8542	228	7	of	of	IN
8542	228	8	cold	cold	JJ
8542	228	9	water	water	NN
8542	228	10	.	.	.
8542	229	1	Bake	bake	VB
8542	229	2	in	in	IN
8542	229	3	a	a	DT
8542	229	4	hot	hot	JJ
8542	229	5	oven	oven	NN
8542	229	6	,	,	,
8542	229	7	until	until	IN
8542	229	8	light	light	NN
8542	229	9	and	and	CC
8542	229	10	fluffy	fluffy	JJ
8542	229	11	.	.	.
8542	230	1	These	these	DT
8542	230	2	make	make	VBP
8542	230	3	a	a	DT
8542	230	4	delicious	delicious	JJ
8542	230	5	dessert	dessert	NN
8542	230	6	,	,	,
8542	230	7	if	if	IN
8542	230	8	served	serve	VBN
8542	230	9	with	with	IN
8542	230	10	cream	cream	NN
8542	230	11	.	.	.
8542	231	1	=	=	NFP
8542	231	2	Baked	Baked	NNP
8542	231	3	Apples	Apples	NNPS
8542	231	4	,	,	,
8542	231	5	No	no	UH
8542	231	6	.	.	.
8542	232	1	2=	2=	CD
8542	232	2	Wash	Wash	NNP
8542	232	3	,	,	,
8542	232	4	core	core	NN
8542	232	5	and	and	CC
8542	232	6	quarter	quarter	NN
8542	232	7	sour	sour	JJ
8542	232	8	apples	apple	NNS
8542	232	9	.	.	.
8542	233	1	Put	put	VB
8542	233	2	them	-PRON-	PRP
8542	233	3	into	into	IN
8542	233	4	an	an	DT
8542	233	5	earthen	earthen	JJ
8542	233	6	crock	crock	NN
8542	233	7	.	.	.
8542	234	1	Cover	cover	VB
8542	234	2	with	with	IN
8542	234	3	cold	cold	JJ
8542	234	4	water	water	NN
8542	234	5	adding	add	VBG
8542	234	6	a	a	DT
8542	234	7	cup	cup	NN
8542	234	8	and	and	CC
8542	234	9	a	a	DT
8542	234	10	half	half	NN
8542	234	11	of	of	IN
8542	234	12	sugar	sugar	NN
8542	234	13	to	to	IN
8542	234	14	six	six	CD
8542	234	15	apples	apple	NNS
8542	234	16	,	,	,
8542	234	17	or	or	CC
8542	234	18	sweeten	sweeten	VBN
8542	234	19	to	to	TO
8542	234	20	taste	taste	VB
8542	234	21	.	.	.
8542	235	1	Bake	bake	VB
8542	235	2	three	three	CD
8542	235	3	or	or	CC
8542	235	4	four	four	CD
8542	235	5	hours	hour	NNS
8542	235	6	,	,	,
8542	235	7	until	until	IN
8542	235	8	they	-PRON-	PRP
8542	235	9	are	be	VBP
8542	235	10	a	a	DT
8542	235	11	dark	dark	JJ
8542	235	12	amber	amber	NN
8542	235	13	color	color	NN
8542	235	14	.	.	.
8542	236	1	=	=	NFP
8542	236	2	Baked	Baked	NNP
8542	236	3	Sweet	Sweet	NNP
8542	236	4	Apples=	Apples=	VBZ
8542	236	5	Wash	Wash	NNP
8542	236	6	clean	clean	JJ
8542	236	7	,	,	,
8542	236	8	fair	fair	JJ
8542	236	9	,	,	,
8542	236	10	sweet	sweet	JJ
8542	236	11	apples	apple	NNS
8542	236	12	.	.	.
8542	237	1	Put	put	VB
8542	237	2	these	these	DT
8542	237	3	into	into	IN
8542	237	4	a	a	DT
8542	237	5	baking	baking	NN
8542	237	6	-	-	HYPH
8542	237	7	pan	pan	NN
8542	237	8	,	,	,
8542	237	9	with	with	IN
8542	237	10	a	a	DT
8542	237	11	little	little	JJ
8542	237	12	cold	cold	JJ
8542	237	13	water	water	NN
8542	237	14	and	and	CC
8542	237	15	a	a	DT
8542	237	16	half	half	JJ
8542	237	17	-	-	HYPH
8542	237	18	cup	cup	NN
8542	237	19	of	of	IN
8542	237	20	molasses	molasse	NNS
8542	237	21	,	,	,
8542	237	22	if	if	IN
8542	237	23	four	four	CD
8542	237	24	to	to	TO
8542	237	25	six	six	CD
8542	237	26	apples	apple	NNS
8542	237	27	are	be	VBP
8542	237	28	used	use	VBN
8542	237	29	.	.	.
8542	238	1	Bake	bake	VB
8542	238	2	slowly	slowly	RB
8542	238	3	until	until	IN
8542	238	4	you	-PRON-	PRP
8542	238	5	can	can	MD
8542	238	6	stick	stick	VB
8542	238	7	a	a	DT
8542	238	8	fork	fork	NN
8542	238	9	through	through	IN
8542	238	10	them	-PRON-	PRP
8542	238	11	.	.	.
8542	239	1	Years	year	NNS
8542	239	2	ago	ago	RB
8542	239	3	,	,	,
8542	239	4	people	people	NNS
8542	239	5	ate	eat	VBD
8542	239	6	these	these	DT
8542	239	7	,	,	,
8542	239	8	with	with	IN
8542	239	9	crackers	cracker	NNS
8542	239	10	and	and	CC
8542	239	11	milk	milk	NN
8542	239	12	.	.	.
8542	240	1	Baked	bake	VBN
8542	240	2	apples	apple	NNS
8542	240	3	and	and	CC
8542	240	4	milk	milk	NN
8542	240	5	was	be	VBD
8542	240	6	a	a	DT
8542	240	7	favorite	favorite	JJ
8542	240	8	dish	dish	NN
8542	240	9	.	.	.
8542	241	1	=	=	NFP
8542	241	2	Baked	Baked	NNP
8542	241	3	Apple	Apple	NNP
8542	241	4	Dumplings=	dumplings=	NN
8542	241	5	Take	take	VBP
8542	241	6	rich	rich	JJ
8542	241	7	pie	pie	NN
8542	241	8	crust	crust	NN
8542	241	9	,	,	,
8542	241	10	roll	roll	VB
8542	241	11	thin	thin	JJ
8542	241	12	as	as	IN
8542	241	13	for	for	IN
8542	241	14	pie	pie	NN
8542	241	15	and	and	CC
8542	241	16	cut	cut	VBD
8542	241	17	into	into	IN
8542	241	18	rounds	round	NNS
8542	241	19	as	as	RB
8542	241	20	large	large	JJ
8542	241	21	as	as	IN
8542	241	22	a	a	DT
8542	241	23	tea	tea	NN
8542	241	24	plate	plate	NN
8542	241	25	.	.	.
8542	242	1	Pare	pare	VB
8542	242	2	and	and	CC
8542	242	3	slice	slice	VB
8542	242	4	fine	fine	JJ
8542	242	5	,	,	,
8542	242	6	one	one	CD
8542	242	7	small	small	JJ
8542	242	8	apple	apple	NN
8542	242	9	for	for	IN
8542	242	10	each	each	DT
8542	242	11	dumpling	dumpling	NN
8542	242	12	.	.	.
8542	243	1	Lay	lay	VB
8542	243	2	the	the	DT
8542	243	3	apple	apple	NN
8542	243	4	on	on	IN
8542	243	5	the	the	DT
8542	243	6	crust	crust	NN
8542	243	7	,	,	,
8542	243	8	sprinkle	sprinkle	VB
8542	243	9	on	on	IN
8542	243	10	a	a	DT
8542	243	11	tiny	tiny	JJ
8542	243	12	bit	bit	NN
8542	243	13	of	of	IN
8542	243	14	sugar	sugar	NN
8542	243	15	and	and	CC
8542	243	16	nutmeg	nutmeg	NN
8542	243	17	,	,	,
8542	243	18	turn	turn	VB
8542	243	19	edges	edge	NNS
8542	243	20	of	of	IN
8542	243	21	crust	crust	NN
8542	243	22	over	over	IN
8542	243	23	the	the	DT
8542	243	24	apple	apple	NN
8542	243	25	and	and	CC
8542	243	26	press	press	NN
8542	243	27	together	together	RB
8542	243	28	.	.	.
8542	244	1	Bake	bake	VB
8542	244	2	in	in	IN
8542	244	3	a	a	DT
8542	244	4	hot	hot	JJ
8542	244	5	oven	oven	NN
8542	244	6	for	for	IN
8542	244	7	twenty	twenty	CD
8542	244	8	minutes	minute	NNS
8542	244	9	.	.	.
8542	245	1	Serve	serve	VB
8542	245	2	hot	hot	JJ
8542	245	3	with	with	IN
8542	245	4	cold	cold	JJ
8542	245	5	sauce	sauce	NN
8542	245	6	.	.	.
8542	246	1	=	=	NFP
8542	246	2	Fried	Fried	NNP
8542	246	3	Apples=	apples=	SYM
8542	246	4	Pare	Pare	NNP
8542	246	5	and	and	CC
8542	246	6	slice	slice	NN
8542	246	7	apples	apple	NNS
8542	246	8	and	and	CC
8542	246	9	fry	fry	NN
8542	246	10	in	in	IN
8542	246	11	hot	hot	JJ
8542	246	12	fat	fat	NN
8542	246	13	.	.	.
8542	247	1	When	when	WRB
8542	247	2	removed	remove	VBN
8542	247	3	from	from	IN
8542	247	4	the	the	DT
8542	247	5	fire	fire	NN
8542	247	6	,	,	,
8542	247	7	sprinkle	sprinkle	VB
8542	247	8	over	over	IN
8542	247	9	them	-PRON-	PRP
8542	247	10	a	a	DT
8542	247	11	little	little	JJ
8542	247	12	sugar	sugar	NN
8542	247	13	.	.	.
8542	248	1	Bananas	banana	NNS
8542	248	2	are	be	VBP
8542	248	3	nice	nice	JJ
8542	248	4	cooked	cook	VBN
8542	248	5	in	in	IN
8542	248	6	the	the	DT
8542	248	7	same	same	JJ
8542	248	8	way	way	NN
8542	248	9	.	.	.
8542	249	1	=	=	NFP
8542	249	2	Bramberries=	Bramberries=	NFP
8542	249	3	_	_	NNP
8542	249	4	Crust	Crust	NNP
8542	249	5	_	_	NNP
8542	249	6	1	1	CD
8542	249	7	l/2	l/2	NN
8542	249	8	Cupfuls	Cupfuls	NNP
8542	249	9	of	of	IN
8542	249	10	Flour	Flour	NNP
8542	249	11	1/2	1/2	CD
8542	249	12	Cupful	Cupful	NNP
8542	249	13	of	of	IN
8542	249	14	Lard	Lard	NNP
8542	249	15	(	(	-LRB-
8542	249	16	scant	scant	NN
8542	249	17	)	)	-RRB-
8542	249	18	1	1	CD
8542	249	19	Teaspoonful	teaspoonful	JJ
8542	249	20	of	of	IN
8542	249	21	Salt	Salt	NNP
8542	249	22	Just	just	RB
8542	249	23	enough	enough	RB
8542	249	24	Water	water	NN
8542	249	25	to	to	TO
8542	249	26	wet	wet	VB
8542	249	27	smooth	smooth	JJ
8542	249	28	_	_	NNP
8542	249	29	Filling	Filling	NNP
8542	249	30	_	_	NNP
8542	249	31	1	1	CD
8542	249	32	Cupful	Cupful	NNP
8542	249	33	of	of	IN
8542	249	34	Raisins	Raisins	NNP
8542	249	35	1	1	CD
8542	249	36	Cracker	cracker	NN
8542	249	37	1	1	CD
8542	249	38	Lemon	Lemon	NNP
8542	249	39	2/3	2/3	CD
8542	249	40	Cupful	Cupful	NNP
8542	249	41	of	of	IN
8542	249	42	Sugar	Sugar	NNP
8542	249	43	1	1	CD
8542	249	44	Egg	egg	NN
8542	249	45	A	A	NNP
8542	249	46	Little	little	JJ
8542	249	47	Salt	salt	NN
8542	249	48	Beat	beat	VB
8542	249	49	the	the	DT
8542	249	50	egg	egg	NN
8542	249	51	,	,	,
8542	249	52	add	add	VB
8542	249	53	sugar	sugar	NN
8542	249	54	,	,	,
8542	249	55	salt	salt	NN
8542	249	56	,	,	,
8542	249	57	lemon	lemon	NN
8542	249	58	juice	juice	NN
8542	249	59	and	and	CC
8542	249	60	grated	grate	VBD
8542	249	61	rind	rind	NN
8542	249	62	.	.	.
8542	250	1	Roll	roll	NN
8542	250	2	cracker	cracker	NN
8542	250	3	fine	fine	NN
8542	250	4	,	,	,
8542	250	5	chop	chop	NN
8542	250	6	raisins	raisin	NNS
8542	250	7	and	and	CC
8542	250	8	mix	mix	VB
8542	250	9	all	all	RB
8542	250	10	together	together	RB
8542	250	11	.	.	.
8542	251	1	Roll	roll	VB
8542	251	2	the	the	DT
8542	251	3	crust	crust	NN
8542	251	4	thin	thin	JJ
8542	251	5	,	,	,
8542	251	6	cut	cut	VBN
8542	251	7	into	into	IN
8542	251	8	rounds	round	NNS
8542	251	9	.	.	.
8542	252	1	Put	put	VB
8542	252	2	a	a	DT
8542	252	3	spoonful	spoonful	NN
8542	252	4	of	of	IN
8542	252	5	filling	fill	VBG
8542	252	6	between	between	IN
8542	252	7	two	two	CD
8542	252	8	rounds	round	NNS
8542	252	9	and	and	CC
8542	252	10	pinch	pinch	VB
8542	252	11	the	the	DT
8542	252	12	edges	edge	NNS
8542	252	13	together	together	RB
8542	252	14	.	.	.
8542	253	1	Prick	prick	VB
8542	253	2	top	top	JJ
8542	253	3	crust	crust	NN
8542	253	4	with	with	IN
8542	253	5	fork	fork	NN
8542	253	6	.	.	.
8542	254	1	Bake	bake	VB
8542	254	2	in	in	IN
8542	254	3	iron	iron	NN
8542	254	4	pan	pan	NN
8542	254	5	for	for	IN
8542	254	6	twenty	twenty	CD
8542	254	7	minutes	minute	NNS
8542	254	8	.	.	.
8542	255	1	=	=	NFP
8542	255	2	Cream	cream	NN
8542	255	3	Puffs=	Puffs=	VBZ
8542	255	4	1	1	CD
8542	255	5	Cupful	cupful	NN
8542	255	6	of	of	IN
8542	255	7	Hot	Hot	NNP
8542	255	8	Water	Water	NNP
8542	255	9	1/2	1/2	CD
8542	255	10	Cupful	Cupful	NNP
8542	255	11	of	of	IN
8542	255	12	Butter	butter	NN
8542	255	13	1	1	CD
8542	255	14	Cupful	Cupful	NNP
8542	255	15	of	of	IN
8542	255	16	Flour	flour	NN
8542	255	17	1	1	CD
8542	255	18	Pinch	Pinch	NNP
8542	255	19	of	of	IN
8542	255	20	Salt	Salt	NNP
8542	255	21	and	and	CC
8542	255	22	Baking	Baking	NNP
8542	255	23	Soda	Soda	NNP
8542	255	24	3	3	CD
8542	255	25	Eggs	egg	NNS
8542	255	26	Put	put	VB
8542	255	27	the	the	DT
8542	255	28	water	water	NN
8542	255	29	and	and	CC
8542	255	30	butter	butter	NN
8542	255	31	,	,	,
8542	255	32	into	into	IN
8542	255	33	a	a	DT
8542	255	34	dish	dish	NN
8542	255	35	on	on	IN
8542	255	36	the	the	DT
8542	255	37	stove	stove	NN
8542	255	38	.	.	.
8542	256	1	When	when	WRB
8542	256	2	boiling	boil	VBG
8542	256	3	,	,	,
8542	256	4	stir	stir	NN
8542	256	5	in	in	IN
8542	256	6	the	the	DT
8542	256	7	dry	dry	JJ
8542	256	8	flour	flour	NN
8542	256	9	,	,	,
8542	256	10	into	into	IN
8542	256	11	which	which	WDT
8542	256	12	you	-PRON-	PRP
8542	256	13	have	have	VBP
8542	256	14	put	put	VBN
8542	256	15	the	the	DT
8542	256	16	salt	salt	NN
8542	256	17	and	and	CC
8542	256	18	soda	soda	NN
8542	256	19	.	.	.
8542	257	1	Stir	stir	VB
8542	257	2	until	until	IN
8542	257	3	smooth	smooth	JJ
8542	257	4	and	and	CC
8542	257	5	thick	thick	JJ
8542	257	6	.	.	.
8542	258	1	When	when	WRB
8542	258	2	nearly	nearly	RB
8542	258	3	cool	cool	JJ
8542	258	4	,	,	,
8542	258	5	add	add	VB
8542	258	6	three	three	CD
8542	258	7	eggs	egg	NNS
8542	258	8	,	,	,
8542	258	9	one	one	CD
8542	258	10	at	at	IN
8542	258	11	a	a	DT
8542	258	12	time	time	NN
8542	258	13	.	.	.
8542	259	1	Drop	drop	VB
8542	259	2	on	on	IN
8542	259	3	a	a	DT
8542	259	4	buttered	butter	VBN
8542	259	5	pan	pan	NN
8542	259	6	and	and	CC
8542	259	7	bake	bake	VB
8542	259	8	twenty	twenty	CD
8542	259	9	minutes	minute	NNS
8542	259	10	in	in	IN
8542	259	11	a	a	DT
8542	259	12	hot	hot	JJ
8542	259	13	oven	oven	NN
8542	259	14	.	.	.
8542	260	1	This	this	DT
8542	260	2	will	will	MD
8542	260	3	make	make	VB
8542	260	4	twelve	twelve	CD
8542	260	5	cakes	cake	NNS
8542	260	6	.	.	.
8542	261	1	When	when	WRB
8542	261	2	they	-PRON-	PRP
8542	261	3	are	be	VBP
8542	261	4	cold	cold	JJ
8542	261	5	,	,	,
8542	261	6	make	make	VBP
8542	261	7	a	a	DT
8542	261	8	slit	slit	NN
8542	261	9	in	in	IN
8542	261	10	the	the	DT
8542	261	11	side	side	NN
8542	261	12	with	with	IN
8542	261	13	a	a	DT
8542	261	14	sharp	sharp	JJ
8542	261	15	knife	knife	NN
8542	261	16	,	,	,
8542	261	17	and	and	CC
8542	261	18	fill	fill	VB
8542	261	19	with	with	IN
8542	261	20	whipped	whip	VBN
8542	261	21	cream	cream	NN
8542	261	22	or	or	CC
8542	261	23	the	the	DT
8542	261	24	following	follow	VBG
8542	261	25	mixture	mixture	NN
8542	261	26	:	:	:
8542	261	27	One	one	CD
8542	261	28	pint	pint	NN
8542	261	29	of	of	IN
8542	261	30	milk	milk	NN
8542	261	31	,	,	,
8542	261	32	one	one	CD
8542	261	33	egg	egg	NN
8542	261	34	,	,	,
8542	261	35	two	two	CD
8542	261	36	-	-	HYPH
8542	261	37	thirds	third	NNS
8542	261	38	of	of	IN
8542	261	39	a	a	DT
8542	261	40	cupful	cupful	NN
8542	261	41	of	of	IN
8542	261	42	sugar	sugar	NN
8542	261	43	,	,	,
8542	261	44	one	one	CD
8542	261	45	large	large	JJ
8542	261	46	spoonful	spoonful	NN
8542	261	47	of	of	IN
8542	261	48	flour	flour	NN
8542	261	49	.	.	.
8542	262	1	Beat	beat	VB
8542	262	2	the	the	DT
8542	262	3	egg	egg	NN
8542	262	4	,	,	,
8542	262	5	sugar	sugar	NN
8542	262	6	,	,	,
8542	262	7	flour	flour	NN
8542	262	8	,	,	,
8542	262	9	and	and	CC
8542	262	10	a	a	DT
8542	262	11	little	little	JJ
8542	262	12	salt	salt	NN
8542	262	13	together	together	RB
8542	262	14	till	till	IN
8542	262	15	smooth	smooth	JJ
8542	262	16	and	and	CC
8542	262	17	stir	stir	VB
8542	262	18	into	into	IN
8542	262	19	the	the	DT
8542	262	20	boiling	boiling	NN
8542	262	21	milk	milk	NN
8542	262	22	.	.	.
8542	263	1	Flavor	flavor	NN
8542	263	2	with	with	IN
8542	263	3	lemon	lemon	NN
8542	263	4	.	.	.
8542	264	1	=	=	NFP
8542	264	2	Floating	float	VBG
8542	264	3	Island=	island=	NN
8542	264	4	1	1	CD
8542	264	5	Quart	Quart	NNP
8542	264	6	of	of	IN
8542	264	7	Milk	milk	NN
8542	264	8	4	4	CD
8542	264	9	Eggs	egg	NNS
8542	264	10	1	1	CD
8542	264	11	Cupful	cupful	NN
8542	264	12	of	of	IN
8542	264	13	Sugar	Sugar	NNP
8542	264	14	1	1	CD
8542	264	15	Teaspoonful	Teaspoonful	NNP
8542	264	16	of	of	IN
8542	264	17	Cornstarch	Cornstarch	NNP
8542	264	18	1	1	CD
8542	264	19	Teaspoonful	teaspoonful	JJ
8542	264	20	of	of	IN
8542	264	21	Vanilla	Vanilla	NNP
8542	264	22	Pinch	Pinch	NNP
8542	264	23	of	of	IN
8542	264	24	Salt	Salt	NNP
8542	264	25	Put	put	VB
8542	264	26	the	the	DT
8542	264	27	milk	milk	NN
8542	264	28	on	on	IN
8542	264	29	the	the	DT
8542	264	30	stove	stove	NN
8542	264	31	and	and	CC
8542	264	32	heat	heat	NN
8542	264	33	to	to	IN
8542	264	34	nearly	nearly	RB
8542	264	35	the	the	DT
8542	264	36	boiling	boiling	NN
8542	264	37	point	point	NN
8542	264	38	.	.	.
8542	265	1	Whip	whip	NN
8542	265	2	whites	white	NNS
8542	265	3	of	of	IN
8542	265	4	the	the	DT
8542	265	5	eggs	egg	NNS
8542	265	6	to	to	IN
8542	265	7	a	a	DT
8542	265	8	stiff	stiff	JJ
8542	265	9	froth	froth	NN
8542	265	10	and	and	CC
8542	265	11	drop	drop	VB
8542	265	12	them	-PRON-	PRP
8542	265	13	by	by	IN
8542	265	14	spoonfuls	spoonful	NNS
8542	265	15	into	into	IN
8542	265	16	the	the	DT
8542	265	17	hot	hot	JJ
8542	265	18	milk	milk	NN
8542	265	19	for	for	IN
8542	265	20	a	a	DT
8542	265	21	few	few	JJ
8542	265	22	minutes	minute	NNS
8542	265	23	to	to	TO
8542	265	24	cook	cook	VB
8542	265	25	.	.	.
8542	266	1	With	with	IN
8542	266	2	a	a	DT
8542	266	3	skimmer	skimmer	NN
8542	266	4	remove	remove	VB
8542	266	5	these	these	DT
8542	266	6	islands	island	NNS
8542	266	7	to	to	IN
8542	266	8	a	a	DT
8542	266	9	platte	platte	NN
8542	266	10	.	.	.
8542	267	1	Beat	beat	VB
8542	267	2	the	the	DT
8542	267	3	yolks	yolk	NNS
8542	267	4	of	of	IN
8542	267	5	the	the	DT
8542	267	6	egg	egg	NN
8542	267	7	with	with	IN
8542	267	8	sugar	sugar	NN
8542	267	9	,	,	,
8542	267	10	salt	salt	NN
8542	267	11	and	and	CC
8542	267	12	cornstarch	cornstarch	NN
8542	267	13	.	.	.
8542	268	1	Stir	stir	VB
8542	268	2	into	into	IN
8542	268	3	the	the	DT
8542	268	4	milk	milk	NN
8542	268	5	until	until	IN
8542	268	6	it	-PRON-	PRP
8542	268	7	boils	boil	VBZ
8542	268	8	.	.	.
8542	269	1	Flavor	flavor	NN
8542	269	2	and	and	CC
8542	269	3	cool	cool	JJ
8542	269	4	.	.	.
8542	270	1	Turn	turn	VB
8542	270	2	into	into	IN
8542	270	3	a	a	DT
8542	270	4	glass	glass	NN
8542	270	5	dish	dish	NN
8542	270	6	and	and	CC
8542	270	7	lay	lie	VBD
8542	270	8	the	the	DT
8542	270	9	"	"	``
8542	270	10	islands	island	NNS
8542	270	11	"	"	''
8542	270	12	on	on	IN
8542	270	13	top	top	NN
8542	270	14	of	of	IN
8542	270	15	the	the	DT
8542	270	16	custard	custard	NN
8542	270	17	.	.	.
8542	271	1	Serve	serve	VB
8542	271	2	cold	cold	NN
8542	271	3	.	.	.
8542	272	1	=	=	NFP
8542	272	2	Huckleberry	Huckleberry	NNP
8542	272	3	Dumplings=	Dumplings=	VBZ
8542	272	4	2	2	CD
8542	272	5	Cupfuls	Cupfuls	NNP
8542	272	6	of	of	IN
8542	272	7	Flour	Flour	NNP
8542	272	8	2	2	CD
8542	272	9	Teaspoonfuls	Teaspoonfuls	NNPS
8542	272	10	of	of	IN
8542	272	11	Cream	Cream	NNP
8542	272	12	of	of	IN
8542	272	13	Tartar	Tartar	NNP
8542	272	14	1	1	CD
8542	272	15	Teaspoonful	teaspoonful	JJ
8542	272	16	of	of	IN
8542	272	17	Soda	Soda	NNP
8542	272	18	1/2	1/2	CD
8542	272	19	Teaspoonful	teaspoonful	JJ
8542	272	20	of	of	IN
8542	272	21	Salt	Salt	NNP
8542	272	22	1	1	CD
8542	272	23	Teaspoonful	teaspoonful	JJ
8542	272	24	of	of	IN
8542	272	25	Lard	Lard	NNP
8542	272	26	Mix	Mix	NNP
8542	272	27	ingredients	ingredient	NNS
8542	272	28	together	together	RB
8542	272	29	with	with	IN
8542	272	30	water	water	NN
8542	272	31	until	until	IN
8542	272	32	thick	thick	JJ
8542	272	33	enough	enough	RB
8542	272	34	to	to	TO
8542	272	35	roll	roll	VB
8542	272	36	.	.	.
8542	273	1	Cut	cut	VB
8542	273	2	into	into	IN
8542	273	3	rounds	round	NNS
8542	273	4	an	an	DT
8542	273	5	inch	inch	NN
8542	273	6	thick	thick	JJ
8542	273	7	as	as	IN
8542	273	8	for	for	IN
8542	273	9	biscuits	biscuit	NNS
8542	273	10	.	.	.
8542	274	1	Boil	Boil	NNP
8542	274	2	one	one	CD
8542	274	3	quart	quart	NN
8542	274	4	of	of	IN
8542	274	5	huckleberries	huckleberry	NNS
8542	274	6	in	in	IN
8542	274	7	one	one	CD
8542	274	8	-	-	HYPH
8542	274	9	half	half	NN
8542	274	10	pint	pint	NN
8542	274	11	of	of	IN
8542	274	12	water	water	NN
8542	274	13	and	and	CC
8542	274	14	one	one	CD
8542	274	15	-	-	HYPH
8542	274	16	half	half	NN
8542	274	17	cupful	cupful	NN
8542	274	18	of	of	IN
8542	274	19	sugar	sugar	NN
8542	274	20	.	.	.
8542	275	1	Drop	drop	VB
8542	275	2	in	in	IN
8542	275	3	the	the	DT
8542	275	4	dumplings	dumpling	NNS
8542	275	5	.	.	.
8542	276	1	Boil	Boil	NNP
8542	276	2	for	for	IN
8542	276	3	twenty	twenty	CD
8542	276	4	minutes	minute	NNS
8542	276	5	.	.	.
8542	277	1	Serve	serve	VB
8542	277	2	with	with	IN
8542	277	3	cold	cold	JJ
8542	277	4	sauce	sauce	NN
8542	277	5	or	or	CC
8542	277	6	cream	cream	NN
8542	277	7	and	and	CC
8542	277	8	sugar	sugar	NN
8542	277	9	.	.	.
8542	278	1	=	=	NFP
8542	278	2	Coffee	coffee	NN
8542	278	3	Jelly=	Jelly=	VBZ
8542	278	4	1	1	CD
8542	278	5	Small	Small	NNP
8542	278	6	Box	Box	NNP
8542	278	7	of	of	IN
8542	278	8	Gelatine	Gelatine	NNP
8542	278	9	1	1	CD
8542	278	10	Pint	Pint	NNP
8542	278	11	of	of	IN
8542	278	12	Strong	Strong	NNP
8542	278	13	Coffee	Coffee	NNP
8542	278	14	1	1	CD
8542	278	15	Cupful	Cupful	NNP
8542	278	16	of	of	IN
8542	278	17	Sugar	Sugar	NNP
8542	278	18	1	1	CD
8542	278	19	Scant	scant	JJ
8542	278	20	Quart	quart	NN
8542	278	21	of	of	IN
8542	278	22	Boiling	Boiling	NNP
8542	278	23	Water	Water	NNP
8542	278	24	Flavor	Flavor	NNP
8542	278	25	with	with	IN
8542	278	26	Vanilla	Vanilla	NNP
8542	278	27	Soak	Soak	NNP
8542	278	28	the	the	DT
8542	278	29	gelatine	gelatine	NN
8542	278	30	in	in	IN
8542	278	31	cold	cold	JJ
8542	278	32	water	water	NN
8542	278	33	for	for	IN
8542	278	34	fifteen	fifteen	CD
8542	278	35	minutes	minute	NNS
8542	278	36	.	.	.
8542	279	1	Stir	stir	VB
8542	279	2	into	into	IN
8542	279	3	the	the	DT
8542	279	4	coffee	coffee	NN
8542	279	5	and	and	CC
8542	279	6	add	add	VB
8542	279	7	sugar	sugar	NN
8542	279	8	,	,	,
8542	279	9	salt	salt	NN
8542	279	10	and	and	CC
8542	279	11	water	water	NN
8542	279	12	,	,	,
8542	279	13	then	then	RB
8542	279	14	vanilla	vanilla	NN
8542	279	15	.	.	.
8542	280	1	Pour	pour	VB
8542	280	2	into	into	IN
8542	280	3	a	a	DT
8542	280	4	mould	mould	NN
8542	280	5	and	and	CC
8542	280	6	set	set	VBN
8542	280	7	away	away	RB
8542	280	8	to	to	IN
8542	280	9	cool	cool	JJ
8542	280	10	.	.	.
8542	281	1	Serve	serve	VB
8542	281	2	with	with	IN
8542	281	3	sweetened	sweeten	VBN
8542	281	4	whipped	whip	VBN
8542	281	5	cream	cream	NN
8542	281	6	.	.	.
8542	282	1	=	=	NFP
8542	282	2	Lemon	lemon	NN
8542	282	3	Jelly=	jelly=	NN
8542	282	4	1/2	1/2	CD
8542	282	5	Box	Box	NNP
8542	282	6	of	of	IN
8542	282	7	Gelatine	Gelatine	NNP
8542	282	8	1/2	1/2	CD
8542	282	9	Cupful	Cupful	NNP
8542	282	10	of	of	IN
8542	282	11	Cold	Cold	NNP
8542	282	12	Water	Water	NNP
8542	282	13	1	1	CD
8542	282	14	-	-	HYPH
8542	282	15	1/2	1/2	CD
8542	282	16	Cupfuls	Cupfuls	NNPS
8542	282	17	of	of	IN
8542	282	18	Boiling	Boiling	NNP
8542	282	19	Water	Water	NNP
8542	282	20	1	1	CD
8542	282	21	Cupful	Cupful	NNP
8542	282	22	of	of	IN
8542	282	23	Sugar	Sugar	NNP
8542	282	24	3	3	CD
8542	282	25	Lemons	Lemons	NNP
8542	282	26	Soak	Soak	NNP
8542	282	27	gelatine	gelatine	NN
8542	282	28	in	in	IN
8542	282	29	the	the	DT
8542	282	30	cold	cold	JJ
8542	282	31	water	water	NN
8542	282	32	for	for	IN
8542	282	33	half	half	PDT
8542	282	34	an	an	DT
8542	282	35	hour	hour	NN
8542	282	36	.	.	.
8542	283	1	Add	add	VB
8542	283	2	boiling	boiling	NN
8542	283	3	water	water	NN
8542	283	4	,	,	,
8542	283	5	sugar	sugar	NN
8542	283	6	and	and	CC
8542	283	7	juice	juice	NN
8542	283	8	of	of	IN
8542	283	9	lemons	lemon	NNS
8542	283	10	.	.	.
8542	284	1	Stir	stir	VB
8542	284	2	well	well	RB
8542	284	3	and	and	CC
8542	284	4	strain	strain	VB
8542	284	5	into	into	IN
8542	284	6	mould	mould	NN
8542	284	7	or	or	CC
8542	284	8	small	small	JJ
8542	284	9	cups	cup	NNS
8542	284	10	.	.	.
8542	285	1	=	=	NFP
8542	285	2	Strawberry	Strawberry	NNP
8542	285	3	Shortcake	Shortcake	NNP
8542	285	4	,	,	,
8542	285	5	No	no	UH
8542	285	6	.	.	.
8542	286	1	1=	1=	CD
8542	286	2	1	1	CD
8542	286	3	Pint	pint	NN
8542	286	4	of	of	IN
8542	286	5	Flour	flour	NN
8542	286	6	1/3	1/3	CD
8542	286	7	Cupful	Cupful	NNP
8542	286	8	of	of	IN
8542	286	9	Lard	Lard	NNP
8542	286	10	A	a	DT
8542	286	11	little	little	JJ
8542	286	12	Salt	salt	NN
8542	286	13	Milk	milk	NN
8542	286	14	enough	enough	RB
8542	286	15	to	to	TO
8542	286	16	make	make	VB
8542	286	17	a	a	DT
8542	286	18	stiff	stiff	JJ
8542	286	19	dough	dough	NN
8542	286	20	1	1	CD
8542	286	21	Box	Box	NNP
8542	286	22	of	of	IN
8542	286	23	Strawberries	Strawberries	NNP
8542	286	24	2	2	CD
8542	286	25	Teaspoonfuls	Teaspoonfuls	NNPS
8542	286	26	of	of	IN
8542	286	27	Cream	Cream	NNP
8542	286	28	of	of	IN
8542	286	29	Tartar	Tartar	NNP
8542	286	30	1	1	CD
8542	286	31	Teaspoonful	teaspoonful	JJ
8542	286	32	of	of	IN
8542	286	33	Soda	Soda	NNP
8542	286	34	Put	put	VB
8542	286	35	the	the	DT
8542	286	36	salt	salt	NN
8542	286	37	,	,	,
8542	286	38	soda	soda	NN
8542	286	39	,	,	,
8542	286	40	lard	lard	NN
8542	286	41	and	and	CC
8542	286	42	cream	cream	NN
8542	286	43	of	of	IN
8542	286	44	tartar	tartar	NN
8542	286	45	,	,	,
8542	286	46	into	into	IN
8542	286	47	the	the	DT
8542	286	48	dry	dry	JJ
8542	286	49	flour	flour	NN
8542	286	50	,	,	,
8542	286	51	mix	mix	VB
8542	286	52	with	with	IN
8542	286	53	milk	milk	NN
8542	286	54	(	(	-LRB-
8542	286	55	water	water	NN
8542	286	56	will	will	MD
8542	286	57	do	do	VB
8542	286	58	)	)	-RRB-
8542	286	59	,	,	,
8542	286	60	divide	divide	VB
8542	286	61	into	into	IN
8542	286	62	halves	half	NNS
8542	286	63	and	and	CC
8542	286	64	roll	roll	VB
8542	286	65	large	large	JJ
8542	286	66	enough	enough	RB
8542	286	67	for	for	IN
8542	286	68	a	a	DT
8542	286	69	Washington	Washington	NNP
8542	286	70	pie	pie	NN
8542	286	71	tin	tin	NN
8542	286	72	.	.	.
8542	287	1	Spread	spread	VB
8542	287	2	butter	butter	NN
8542	287	3	over	over	IN
8542	287	4	one	one	CD
8542	287	5	,	,	,
8542	287	6	lay	lie	VBD
8542	287	7	the	the	DT
8542	287	8	other	other	JJ
8542	287	9	on	on	IN
8542	287	10	top	top	NN
8542	287	11	,	,	,
8542	287	12	bake	bake	VBP
8542	287	13	twenty	twenty	CD
8542	287	14	minutes	minute	NNS
8542	287	15	.	.	.
8542	288	1	Hull	hull	NN
8542	288	2	and	and	CC
8542	288	3	wash	wash	NN
8542	288	4	and	and	CC
8542	288	5	mash	mash	VB
8542	288	6	the	the	DT
8542	288	7	berries	berry	NNS
8542	288	8	and	and	CC
8542	288	9	sweeten	sweeten	VB
8542	288	10	to	to	TO
8542	288	11	taste	taste	NN
8542	288	12	.	.	.
8542	289	1	Separate	separate	VB
8542	289	2	the	the	DT
8542	289	3	two	two	CD
8542	289	4	cakes	cake	NNS
8542	289	5	,	,	,
8542	289	6	butter	butter	NN
8542	289	7	,	,	,
8542	289	8	and	and	CC
8542	289	9	place	place	VB
8542	289	10	the	the	DT
8542	289	11	berries	berry	NNS
8542	289	12	between	between	IN
8542	289	13	.	.	.
8542	290	1	Serve	serve	VB
8542	290	2	hot	hot	JJ
8542	290	3	.	.	.
8542	291	1	=	=	NFP
8542	291	2	Strawberry	Strawberry	NNP
8542	291	3	Shortcake	Shortcake	NNP
8542	291	4	,	,	,
8542	291	5	No	no	UH
8542	291	6	.	.	.
8542	292	1	2=	2=	CD
8542	292	2	1	1	CD
8542	292	3	Tablespoonful	tablespoonful	JJ
8542	292	4	of	of	IN
8542	292	5	Butter	Butter	NNP
8542	292	6	2/3	2/3	CD
8542	292	7	Cupful	Cupful	NNP
8542	292	8	of	of	IN
8542	292	9	Sugar	Sugar	NNP
8542	292	10	1	1	CD
8542	292	11	Egg	egg	NN
8542	292	12	1/2	1/2	CD
8542	292	13	Cupful	Cupful	NNP
8542	292	14	of	of	IN
8542	292	15	Milk	milk	NN
8542	292	16	1	1	CD
8542	292	17	Teaspoonful	teaspoonful	JJ
8542	292	18	of	of	IN
8542	292	19	Cream	Cream	NNP
8542	292	20	of	of	IN
8542	292	21	Tartar	Tartar	NNP
8542	292	22	1/2	1/2	CD
8542	292	23	Teaspoonful	teaspoonful	JJ
8542	292	24	of	of	IN
8542	292	25	Soda	Soda	NNP
8542	292	26	1	1	CD
8542	292	27	Box	Box	NNP
8542	292	28	of	of	IN
8542	292	29	Strawberries	Strawberries	NNP
8542	292	30	1	1	CD
8542	292	31	Cupful	cupful	NN
8542	292	32	of	of	IN
8542	292	33	Cream	Cream	NNP
8542	292	34	Cream	Cream	NNP
8542	292	35	together	together	RB
8542	292	36	the	the	DT
8542	292	37	butter	butter	NN
8542	292	38	and	and	CC
8542	292	39	sugar	sugar	NN
8542	292	40	and	and	CC
8542	292	41	add	add	VB
8542	292	42	the	the	DT
8542	292	43	well	well	RB
8542	292	44	-	-	HYPH
8542	292	45	beaten	beat	VBN
8542	292	46	egg	egg	NN
8542	292	47	and	and	CC
8542	292	48	milk	milk	NN
8542	292	49	.	.	.
8542	293	1	Stir	stir	VB
8542	293	2	the	the	DT
8542	293	3	cream	cream	NN
8542	293	4	of	of	IN
8542	293	5	tartar	tartar	NN
8542	293	6	and	and	CC
8542	293	7	soda	soda	VB
8542	293	8	into	into	IN
8542	293	9	the	the	DT
8542	293	10	dry	dry	JJ
8542	293	11	flour	flour	NN
8542	293	12	and	and	CC
8542	293	13	beat	beat	VBD
8542	293	14	all	all	RB
8542	293	15	together	together	RB
8542	293	16	.	.	.
8542	294	1	Bake	bake	VB
8542	294	2	in	in	RP
8542	294	3	two	two	CD
8542	294	4	Washington	Washington	NNP
8542	294	5	pie	pie	NN
8542	294	6	tins	tin	NNS
8542	294	7	.	.	.
8542	295	1	Hull	hull	NN
8542	295	2	,	,	,
8542	295	3	wash	wash	NN
8542	295	4	,	,	,
8542	295	5	mash	mash	NN
8542	295	6	and	and	CC
8542	295	7	sweeten	sweeten	VB
8542	295	8	to	to	TO
8542	295	9	taste	taste	NN
8542	295	10	,	,	,
8542	295	11	the	the	DT
8542	295	12	berries	berry	NNS
8542	295	13	.	.	.
8542	296	1	Put	put	VB
8542	296	2	half	half	NN
8542	296	3	of	of	IN
8542	296	4	these	these	DT
8542	296	5	between	between	IN
8542	296	6	the	the	DT
8542	296	7	two	two	CD
8542	296	8	loaves	loaf	NNS
8542	296	9	,	,	,
8542	296	10	the	the	DT
8542	296	11	other	other	JJ
8542	296	12	half	half	NN
8542	296	13	on	on	IN
8542	296	14	top	top	NN
8542	296	15	,	,	,
8542	296	16	with	with	IN
8542	296	17	whipped	whip	VBN
8542	296	18	cream	cream	NN
8542	296	19	on	on	IN
8542	296	20	top	top	NN
8542	296	21	of	of	IN
8542	296	22	all	all	DT
8542	296	23	.	.	.
8542	297	1	*	*	NFP
8542	297	2	*	*	NFP
8542	297	3	*	*	NFP
8542	297	4	*	*	NFP
8542	297	5	*	*	NFP
8542	297	6	*	*	NFP
8542	297	7	EGGS	EGGS	NNP
8542	297	8	=	=	NNS
8542	297	9	To	to	IN
8542	297	10	Boil	Boil	NNP
8542	297	11	Eggs=	eggs=	NN
8542	297	12	Put	put	VB
8542	297	13	your	-PRON-	PRP$
8542	297	14	eggs	egg	NNS
8542	297	15	into	into	IN
8542	297	16	a	a	DT
8542	297	17	bowl	bowl	NN
8542	297	18	which	which	WDT
8542	297	19	can	can	MD
8542	297	20	be	be	VB
8542	297	21	sent	send	VBN
8542	297	22	to	to	IN
8542	297	23	the	the	DT
8542	297	24	table	table	NN
8542	297	25	.	.	.
8542	298	1	Pour	pour	NN
8542	298	2	boiling	boil	VBG
8542	298	3	water	water	NN
8542	298	4	over	over	IN
8542	298	5	them	-PRON-	PRP
8542	298	6	and	and	CC
8542	298	7	let	let	VBD
8542	298	8	stand	stand	VB
8542	298	9	eight	eight	CD
8542	298	10	or	or	CC
8542	298	11	ten	ten	CD
8542	298	12	minutes	minute	NNS
8542	298	13	.	.	.
8542	299	1	It	-PRON-	PRP
8542	299	2	is	be	VBZ
8542	299	3	essential	essential	JJ
8542	299	4	that	that	IN
8542	299	5	the	the	DT
8542	299	6	water	water	NN
8542	299	7	be	be	VB
8542	299	8	boiling	boil	VBG
8542	299	9	.	.	.
8542	300	1	This	this	DT
8542	300	2	way	way	NN
8542	300	3	of	of	IN
8542	300	4	boiling	boil	VBG
8542	300	5	eggs	egg	NNS
8542	300	6	,	,	,
8542	300	7	though	though	IN
8542	300	8	so	so	RB
8542	300	9	simple	simple	JJ
8542	300	10	,	,	,
8542	300	11	is	be	VBZ
8542	300	12	going	go	VBG
8542	300	13	out	out	IN
8542	300	14	of	of	IN
8542	300	15	fashion	fashion	NN
8542	300	16	,	,	,
8542	300	17	unfortunately	unfortunately	RB
8542	300	18	,	,	,
8542	300	19	as	as	IN
8542	300	20	it	-PRON-	PRP
8542	300	21	makes	make	VBZ
8542	300	22	a	a	DT
8542	300	23	wonderful	wonderful	JJ
8542	300	24	difference	difference	NN
8542	300	25	in	in	IN
8542	300	26	the	the	DT
8542	300	27	appearance	appearance	NN
8542	300	28	of	of	IN
8542	300	29	the	the	DT
8542	300	30	egg	egg	NN
8542	300	31	when	when	WRB
8542	300	32	broken	break	VBN
8542	300	33	open	open	JJ
8542	300	34	,	,	,
8542	300	35	and	and	CC
8542	300	36	above	above	IN
8542	300	37	all	all	DT
8542	300	38	,	,	,
8542	300	39	in	in	IN
8542	300	40	its	-PRON-	PRP$
8542	300	41	digestibility	digestibility	NN
8542	300	42	.	.	.
8542	301	1	Eggs	egg	NNS
8542	301	2	should	should	MD
8542	301	3	never	never	RB
8542	301	4	be	be	VB
8542	301	5	boiled	boil	VBN
8542	301	6	in	in	IN
8542	301	7	any	any	DT
8542	301	8	other	other	JJ
8542	301	9	way	way	NN
8542	301	10	for	for	IN
8542	301	11	invalids	invalid	NNS
8542	301	12	.	.	.
8542	302	1	=	=	NFP
8542	302	2	Eggs	egg	NNS
8542	302	3	on	on	IN
8542	302	4	Toast=	toast=	NN
8542	302	5	Toast	Toast	NNP
8542	302	6	as	as	IN
8542	302	7	many	many	JJ
8542	302	8	slices	slice	NNS
8542	302	9	of	of	IN
8542	302	10	bread	bread	NN
8542	302	11	as	as	IN
8542	302	12	desired	desire	VBN
8542	302	13	.	.	.
8542	303	1	Butter	butter	NN
8542	303	2	well	well	RB
8542	303	3	and	and	CC
8542	303	4	pour	pour	VB
8542	303	5	over	over	IN
8542	303	6	these	these	DT
8542	303	7	just	just	RB
8542	303	8	enough	enough	JJ
8542	303	9	salted	salt	VBN
8542	303	10	water	water	NN
8542	303	11	to	to	TO
8542	303	12	soften	soften	VB
8542	303	13	.	.	.
8542	304	1	Have	have	VBP
8542	304	2	ready	ready	JJ
8542	304	3	a	a	DT
8542	304	4	dish	dish	NN
8542	304	5	of	of	IN
8542	304	6	boiling	boil	VBG
8542	304	7	water	water	NN
8542	304	8	.	.	.
8542	305	1	Stir	stir	VB
8542	305	2	it	-PRON-	PRP
8542	305	3	round	round	RB
8542	305	4	and	and	CC
8542	305	5	round	round	VB
8542	305	6	with	with	IN
8542	305	7	a	a	DT
8542	305	8	spoon	spoon	NN
8542	305	9	or	or	CC
8542	305	10	fork	fork	NN
8542	305	11	,	,	,
8542	305	12	break	break	VB
8542	305	13	the	the	DT
8542	305	14	egg	egg	NN
8542	305	15	and	and	CC
8542	305	16	drop	drop	VB
8542	305	17	into	into	IN
8542	305	18	this	this	DT
8542	305	19	swirling	swirling	NN
8542	305	20	water	water	NN
8542	305	21	.	.	.
8542	306	1	Remove	remove	VB
8542	306	2	from	from	IN
8542	306	3	the	the	DT
8542	306	4	water	water	NN
8542	306	5	in	in	IN
8542	306	6	from	from	IN
8542	306	7	four	four	CD
8542	306	8	to	to	TO
8542	306	9	six	six	CD
8542	306	10	minutes	minute	NNS
8542	306	11	,	,	,
8542	306	12	as	as	IN
8542	306	13	preferred	prefer	VBN
8542	306	14	,	,	,
8542	306	15	and	and	CC
8542	306	16	place	place	VB
8542	306	17	one	one	CD
8542	306	18	on	on	IN
8542	306	19	each	each	DT
8542	306	20	slice	slice	NN
8542	306	21	of	of	IN
8542	306	22	bread	bread	NN
8542	306	23	.	.	.
8542	307	1	Serve	serve	VB
8542	307	2	hot	hot	JJ
8542	307	3	,	,	,
8542	307	4	with	with	IN
8542	307	5	a	a	DT
8542	307	6	dash	dash	NN
8542	307	7	of	of	IN
8542	307	8	pepper	pepper	NN
8542	307	9	,	,	,
8542	307	10	if	if	IN
8542	307	11	liked	like	VBN
8542	307	12	.	.	.
8542	308	1	=	=	NFP
8542	308	2	Plain	plain	NN
8542	308	3	Omelette=	Omelette=	NFP
8542	308	4	2	2	CD
8542	308	5	Eggs	egg	NNS
8542	308	6	2	2	CD
8542	308	7	Teaspoonfuls	teaspoonful	NNS
8542	308	8	of	of	IN
8542	308	9	Water	Water	NNP
8542	308	10	Pinch	Pinch	NNP
8542	308	11	of	of	IN
8542	308	12	Salt	Salt	NNP
8542	308	13	Beat	Beat	NNP
8542	308	14	whites	white	NNS
8542	308	15	and	and	CC
8542	308	16	yolks	yolk	NNS
8542	308	17	separately	separately	RB
8542	308	18	.	.	.
8542	309	1	Put	put	VB
8542	309	2	together	together	RB
8542	309	3	,	,	,
8542	309	4	salt	salt	NN
8542	309	5	,	,	,
8542	309	6	and	and	CC
8542	309	7	add	add	VB
8542	309	8	water	water	NN
8542	309	9	.	.	.
8542	310	1	Pour	pour	VB
8542	310	2	onto	onto	IN
8542	310	3	a	a	DT
8542	310	4	hot	hot	JJ
8542	310	5	buttered	buttered	NN
8542	310	6	frying	fry	VBG
8542	310	7	pan	pan	NN
8542	310	8	and	and	CC
8542	310	9	fry	fry	VB
8542	310	10	one	one	CD
8542	310	11	side	side	NN
8542	310	12	until	until	IN
8542	310	13	it	-PRON-	PRP
8542	310	14	is	be	VBZ
8542	310	15	puffed	puff	VBN
8542	310	16	up	up	RP
8542	310	17	,	,	,
8542	310	18	then	then	RB
8542	310	19	turn	turn	VB
8542	310	20	half	half	RB
8542	310	21	over	over	RB
8542	310	22	and	and	CC
8542	310	23	serve	serve	VB
8542	310	24	at	at	IN
8542	310	25	once	once	RB
8542	310	26	.	.	.
8542	311	1	=	=	NFP
8542	311	2	Ham	Ham	NNP
8542	311	3	Omelette=	omelette=	CD
8542	311	4	Make	make	VB
8542	311	5	a	a	DT
8542	311	6	plain	plain	JJ
8542	311	7	omelette	omelette	NN
8542	311	8	and	and	CC
8542	311	9	add	add	VB
8542	311	10	two	two	CD
8542	311	11	-	-	HYPH
8542	311	12	thirds	third	NNS
8542	311	13	of	of	IN
8542	311	14	a	a	DT
8542	311	15	cupful	cupful	NN
8542	311	16	of	of	IN
8542	311	17	chopped	chopped	JJ
8542	311	18	boiled	boil	VBN
8542	311	19	ham	ham	NNP
8542	311	20	.	.	.
8542	312	1	Pour	pour	VB
8542	312	2	into	into	IN
8542	312	3	the	the	DT
8542	312	4	hot	hot	JJ
8542	312	5	frying	frying	NN
8542	312	6	pan	pan	NN
8542	312	7	and	and	CC
8542	312	8	cook	cook	VB
8542	312	9	both	both	DT
8542	312	10	sides	side	NNS
8542	312	11	.	.	.
8542	313	1	=	=	NFP
8542	313	2	New	New	NNP
8542	313	3	England	England	NNP
8542	313	4	Poached	Poached	NNP
8542	313	5	Eggs=	eggs=	NN
8542	313	6	4	4	CD
8542	313	7	Eggs	egg	NNS
8542	313	8	8	8	CD
8542	313	9	Tablespoonfuls	tablespoonful	NNS
8542	313	10	of	of	IN
8542	313	11	Milk	milk	NN
8542	313	12	Butter	Butter	NNP
8542	313	13	the	the	DT
8542	313	14	size	size	NN
8542	313	15	of	of	IN
8542	313	16	a	a	DT
8542	313	17	Walnut	Walnut	NNP
8542	313	18	1/2	1/2	CD
8542	313	19	Teaspoonful	teaspoonful	JJ
8542	313	20	of	of	IN
8542	313	21	Salt	Salt	NNP
8542	313	22	Break	Break	NNP
8542	313	23	the	the	DT
8542	313	24	eggs	egg	NNS
8542	313	25	into	into	IN
8542	313	26	a	a	DT
8542	313	27	sauce	sauce	NN
8542	313	28	pan	pan	NN
8542	313	29	with	with	IN
8542	313	30	milk	milk	NN
8542	313	31	,	,	,
8542	313	32	salt	salt	NN
8542	313	33	and	and	CC
8542	313	34	butter	butter	NN
8542	313	35	.	.	.
8542	314	1	Cook	cook	VB
8542	314	2	until	until	IN
8542	314	3	they	-PRON-	PRP
8542	314	4	thicken	thicken	VBP
8542	314	5	,	,	,
8542	314	6	stirring	stir	VBG
8542	314	7	constantly	constantly	RB
8542	314	8	.	.	.
8542	315	1	Remove	remove	VB
8542	315	2	from	from	IN
8542	315	3	fire	fire	NN
8542	315	4	before	before	IN
8542	315	5	it	-PRON-	PRP
8542	315	6	wheys	whey	VBZ
8542	315	7	.	.	.
8542	316	1	Serve	serve	VB
8542	316	2	hot	hot	JJ
8542	316	3	with	with	IN
8542	316	4	a	a	DT
8542	316	5	dash	dash	NN
8542	316	6	of	of	IN
8542	316	7	pepper	pepper	NN
8542	316	8	.	.	.
8542	317	1	*	*	NFP
8542	317	2	*	*	NFP
8542	317	3	*	*	NFP
8542	317	4	*	*	NFP
8542	317	5	*	*	NFP
8542	317	6	*	*	NFP
8542	317	7	=	=	NFP
8542	317	8	FISH=	fish=	ADD
8542	317	9	=	=	SYM
8542	317	10	Clam	Clam	NNP
8542	317	11	Fritters=	Fritters=	VBZ
8542	317	12	1	1	CD
8542	317	13	Egg	egg	NN
8542	317	14	1	1	CD
8542	317	15	Cupful	cupful	NN
8542	317	16	of	of	IN
8542	317	17	Milk	milk	NN
8542	317	18	1	1	CD
8542	317	19	Cupful	cupful	JJ
8542	317	20	of	of	IN
8542	317	21	Bread	bread	NN
8542	317	22	-	-	HYPH
8542	317	23	flour	flour	NN
8542	317	24	and	and	CC
8542	317	25	a	a	DT
8542	317	26	Little	Little	NNP
8542	317	27	Salt	Salt	NNP
8542	317	28	Beat	beat	VB
8542	317	29	the	the	DT
8542	317	30	egg	egg	NN
8542	317	31	and	and	CC
8542	317	32	half	half	PDT
8542	317	33	the	the	DT
8542	317	34	milk	milk	NN
8542	317	35	,	,	,
8542	317	36	adding	add	VBG
8542	317	37	the	the	DT
8542	317	38	flour	flour	NN
8542	317	39	gradually	gradually	RB
8542	317	40	,	,	,
8542	317	41	to	to	TO
8542	317	42	make	make	VB
8542	317	43	the	the	DT
8542	317	44	batter	batter	NN
8542	317	45	smooth	smooth	JJ
8542	317	46	.	.	.
8542	318	1	Salt	salt	NN
8542	318	2	,	,	,
8542	318	3	and	and	CC
8542	318	4	add	add	VB
8542	318	5	the	the	DT
8542	318	6	last	last	JJ
8542	318	7	half	half	NN
8542	318	8	-	-	HYPH
8542	318	9	cupful	cupful	JJ
8542	318	10	of	of	IN
8542	318	11	milk	milk	NN
8542	318	12	.	.	.
8542	319	1	Put	put	VB
8542	319	2	one	one	CD
8542	319	3	clam	clam	RB
8542	319	4	into	into	IN
8542	319	5	one	one	CD
8542	319	6	teaspoonful	teaspoonful	NN
8542	319	7	of	of	IN
8542	319	8	batter	batter	NN
8542	319	9	and	and	CC
8542	319	10	drop	drop	VB
8542	319	11	into	into	IN
8542	319	12	boiling	boiling	NN
8542	319	13	lard	lard	NN
8542	319	14	.	.	.
8542	320	1	Serve	serve	VB
8542	320	2	hot	hot	JJ
8542	320	3	.	.	.
8542	321	1	=	=	NFP
8542	321	2	Fish	fish	NN
8542	321	3	Balls=	Balls=	NNS
8542	321	4	1	1	CD
8542	321	5	Cupful	cupful	NN
8542	321	6	of	of	IN
8542	321	7	Hot	Hot	NNP
8542	321	8	Mashed	Mashed	NNP
8542	321	9	Potatoes	Potatoes	NNP
8542	321	10	1/2	1/2	CD
8542	321	11	Cupful	Cupful	NNP
8542	321	12	of	of	IN
8542	321	13	Shredded	Shredded	NNP
8542	321	14	Cod	cod	NN
8542	321	15	-	-	HYPH
8542	321	16	fish	fish	NN
8542	321	17	2	2	CD
8542	321	18	Teaspoonfuls	teaspoonful	NNS
8542	321	19	of	of	IN
8542	321	20	Melted	Melted	NNP
8542	321	21	Butter	Butter	NNP
8542	321	22	2	2	CD
8542	321	23	Tablespoonfuls	tablespoonful	NNS
8542	321	24	of	of	IN
8542	321	25	Milk	milk	NN
8542	321	26	Put	put	VBP
8542	321	27	the	the	DT
8542	321	28	fish	fish	NN
8542	321	29	into	into	IN
8542	321	30	a	a	DT
8542	321	31	piece	piece	NN
8542	321	32	of	of	IN
8542	321	33	cheese	cheese	NN
8542	321	34	-	-	HYPH
8542	321	35	cloth	cloth	NN
8542	321	36	,	,	,
8542	321	37	let	let	VB
8542	321	38	cold	cold	JJ
8542	321	39	water	water	NN
8542	321	40	run	run	VB
8542	321	41	over	over	IN
8542	321	42	it	-PRON-	PRP
8542	321	43	,	,	,
8542	321	44	and	and	CC
8542	321	45	squeeze	squeeze	RB
8542	321	46	dry	dry	JJ
8542	321	47	.	.	.
8542	322	1	Mix	mix	JJ
8542	322	2	ingredients	ingredient	NNS
8542	322	3	all	all	RB
8542	322	4	together	together	RB
8542	322	5	.	.	.
8542	323	1	Take	take	VB
8542	323	2	a	a	DT
8542	323	3	little	little	JJ
8542	323	4	flour	flour	NN
8542	323	5	in	in	IN
8542	323	6	the	the	DT
8542	323	7	hand	hand	NN
8542	323	8	and	and	CC
8542	323	9	roll	roll	VB
8542	323	10	half	half	PDT
8542	323	11	a	a	DT
8542	323	12	tablespoonful	tablespoonful	NN
8542	323	13	of	of	IN
8542	323	14	the	the	DT
8542	323	15	mixture	mixture	NN
8542	323	16	between	between	IN
8542	323	17	the	the	DT
8542	323	18	palms	palm	NNS
8542	323	19	,	,	,
8542	323	20	to	to	IN
8542	323	21	the	the	DT
8542	323	22	size	size	NN
8542	323	23	of	of	IN
8542	323	24	a	a	DT
8542	323	25	small	small	JJ
8542	323	26	peach	peach	NN
8542	323	27	.	.	.
8542	324	1	Fry	fry	NN
8542	324	2	in	in	IN
8542	324	3	deep	deep	JJ
8542	324	4	fat	fat	NN
8542	324	5	.	.	.
8542	325	1	=	=	NFP
8542	325	2	To	to	IN
8542	325	3	Boil	Boil	NNP
8542	325	4	a	a	DT
8542	325	5	Lobster=	Lobster=	NNS
8542	325	6	Have	have	VBP
8542	325	7	a	a	DT
8542	325	8	large	large	JJ
8542	325	9	kettle	kettle	NN
8542	325	10	on	on	IN
8542	325	11	the	the	DT
8542	325	12	fire	fire	NN
8542	325	13	with	with	IN
8542	325	14	plenty	plenty	NN
8542	325	15	of	of	IN
8542	325	16	boiling	boiling	NN
8542	325	17	water	water	NN
8542	325	18	,	,	,
8542	325	19	deep	deep	JJ
8542	325	20	enough	enough	RB
8542	325	21	to	to	TO
8542	325	22	cover	cover	VB
8542	325	23	the	the	DT
8542	325	24	lobster	lobster	NN
8542	325	25	well	well	RB
8542	325	26	.	.	.
8542	326	1	Put	put	VB
8542	326	2	into	into	IN
8542	326	3	this	this	DT
8542	326	4	one	one	CD
8542	326	5	cupful	cupful	NN
8542	326	6	of	of	IN
8542	326	7	salt	salt	NN
8542	326	8	,	,	,
8542	326	9	if	if	IN
8542	326	10	you	-PRON-	PRP
8542	326	11	can	can	MD
8542	326	12	not	not	RB
8542	326	13	get	get	VB
8542	326	14	the	the	DT
8542	326	15	sea	sea	NN
8542	326	16	-	-	HYPH
8542	326	17	water	water	NN
8542	326	18	.	.	.
8542	327	1	When	when	WRB
8542	327	2	the	the	DT
8542	327	3	water	water	NN
8542	327	4	is	be	VBZ
8542	327	5	galloping	gallop	VBG
8542	327	6	,	,	,
8542	327	7	put	put	VBN
8542	327	8	in	in	IN
8542	327	9	the	the	DT
8542	327	10	lobster	lobster	NN
8542	327	11	,	,	,
8542	327	12	head	head	VB
8542	327	13	foremost	foremost	RB
8542	327	14	,	,	,
8542	327	15	and	and	CC
8542	327	16	keep	keep	VB
8542	327	17	it	-PRON-	PRP
8542	327	18	under	under	IN
8542	327	19	water	water	NN
8542	327	20	.	.	.
8542	328	1	Boil	Boil	NNP
8542	328	2	from	from	IN
8542	328	3	twenty	twenty	CD
8542	328	4	to	to	TO
8542	328	5	thirty	thirty	CD
8542	328	6	-	-	HYPH
8542	328	7	five	five	CD
8542	328	8	minutes	minute	NNS
8542	328	9	according	accord	VBG
8542	328	10	to	to	IN
8542	328	11	size	size	NN
8542	328	12	.	.	.
8542	329	1	=	=	NFP
8542	329	2	To	to	IN
8542	329	3	Dress	Dress	NNP
8542	329	4	Lobsters	Lobsters	NNP
8542	329	5	Cold=	Cold=	MD
8542	329	6	Crack	crack	VB
8542	329	7	the	the	DT
8542	329	8	shell	shell	NN
8542	329	9	of	of	IN
8542	329	10	the	the	DT
8542	329	11	claws	claws	NN
8542	329	12	carefully	carefully	RB
8542	329	13	,	,	,
8542	329	14	remove	remove	VB
8542	329	15	the	the	DT
8542	329	16	meat	meat	NN
8542	329	17	and	and	CC
8542	329	18	place	place	NN
8542	329	19	on	on	IN
8542	329	20	a	a	DT
8542	329	21	platter	platter	NN
8542	329	22	.	.	.
8542	330	1	Turn	turn	VB
8542	330	2	the	the	DT
8542	330	3	lobster	lobster	NN
8542	330	4	on	on	IN
8542	330	5	its	-PRON-	PRP$
8542	330	6	back	back	NN
8542	330	7	,	,	,
8542	330	8	lay	lie	VBD
8542	330	9	a	a	DT
8542	330	10	heavy	heavy	JJ
8542	330	11	knife	knife	NN
8542	330	12	on	on	IN
8542	330	13	the	the	DT
8542	330	14	middle	middle	NN
8542	330	15	of	of	IN
8542	330	16	the	the	DT
8542	330	17	tail	tail	NN
8542	330	18	,	,	,
8542	330	19	all	all	PDT
8542	330	20	the	the	DT
8542	330	21	way	way	NN
8542	330	22	up	up	IN
8542	330	23	to	to	IN
8542	330	24	the	the	DT
8542	330	25	body	body	NN
8542	330	26	.	.	.
8542	331	1	Give	give	VB
8542	331	2	it	-PRON-	PRP
8542	331	3	a	a	DT
8542	331	4	gentle	gentle	JJ
8542	331	5	blow	blow	NN
8542	331	6	with	with	IN
8542	331	7	a	a	DT
8542	331	8	hammer	hammer	NN
8542	331	9	,	,	,
8542	331	10	then	then	RB
8542	331	11	with	with	IN
8542	331	12	both	both	DT
8542	331	13	hands	hand	NNS
8542	331	14	turn	turn	VBP
8542	331	15	back	back	RB
8542	331	16	the	the	DT
8542	331	17	shell	shell	NN
8542	331	18	and	and	CC
8542	331	19	draw	draw	VB
8542	331	20	out	out	RP
8542	331	21	the	the	DT
8542	331	22	tail	tail	NN
8542	331	23	intact	intact	JJ
8542	331	24	.	.	.
8542	332	1	Twist	twist	VB
8542	332	2	off	off	RP
8542	332	3	the	the	DT
8542	332	4	claws	claws	NN
8542	332	5	from	from	IN
8542	332	6	the	the	DT
8542	332	7	under	under	JJ
8542	332	8	side	side	NN
8542	332	9	of	of	IN
8542	332	10	the	the	DT
8542	332	11	body	body	NN
8542	332	12	and	and	CC
8542	332	13	remove	remove	VB
8542	332	14	the	the	DT
8542	332	15	body	body	NN
8542	332	16	from	from	IN
8542	332	17	the	the	DT
8542	332	18	shell	shell	NN
8542	332	19	.	.	.
8542	333	1	Open	open	VB
8542	333	2	and	and	CC
8542	333	3	remove	remove	VB
8542	333	4	the	the	DT
8542	333	5	stomach	stomach	NN
8542	333	6	and	and	CC
8542	333	7	sandbags	sandbag	NNS
8542	333	8	.	.	.
8542	334	1	Open	open	VB
8542	334	2	the	the	DT
8542	334	3	tail	tail	NN
8542	334	4	in	in	IN
8542	334	5	length	length	NN
8542	334	6	,	,	,
8542	334	7	halfway	halfway	RB
8542	334	8	through	through	RB
8542	334	9	,	,	,
8542	334	10	on	on	IN
8542	334	11	the	the	DT
8542	334	12	under	under	JJ
8542	334	13	side	side	NN
8542	334	14	,	,	,
8542	334	15	remove	remove	VB
8542	334	16	the	the	DT
8542	334	17	black	black	JJ
8542	334	18	vein	vein	NN
8542	334	19	from	from	IN
8542	334	20	the	the	DT
8542	334	21	body	body	NN
8542	334	22	to	to	IN
8542	334	23	the	the	DT
8542	334	24	end	end	NN
8542	334	25	.	.	.
8542	335	1	Dress	dress	VB
8542	335	2	with	with	IN
8542	335	3	parsley	parsley	NN
8542	335	4	and	and	CC
8542	335	5	serve	serve	VB
8542	335	6	.	.	.
8542	336	1	=	=	NFP
8542	336	2	Baked	Baked	NNP
8542	336	3	Mackerel=	mackerel=	NN
8542	336	4	1	1	CD
8542	336	5	Mackerel	mackerel	NN
8542	336	6	3	3	CD
8542	336	7	Small	small	JJ
8542	336	8	Slices	Slices	NNPS
8542	336	9	of	of	IN
8542	336	10	Salt	Salt	NNP
8542	336	11	Pork	Pork	NNP
8542	336	12	Salt	Salt	NNP
8542	336	13	to	to	IN
8542	336	14	Taste	Taste	NNP
8542	336	15	Split	Split	NNP
8542	336	16	open	open	VB
8542	336	17	the	the	DT
8542	336	18	mackerel	mackerel	NN
8542	336	19	,	,	,
8542	336	20	remove	remove	VB
8542	336	21	head	head	NN
8542	336	22	and	and	CC
8542	336	23	insides	inside	VBZ
8542	336	24	,	,	,
8542	336	25	wash	wash	NNP
8542	336	26	clean	clean	JJ
8542	336	27	,	,	,
8542	336	28	and	and	CC
8542	336	29	lay	lie	VBD
8542	336	30	in	in	IN
8542	336	31	a	a	DT
8542	336	32	baking	baking	NN
8542	336	33	-	-	HYPH
8542	336	34	pan	pan	NN
8542	336	35	on	on	IN
8542	336	36	a	a	DT
8542	336	37	well	well	RB
8542	336	38	buttered	butter	VBN
8542	336	39	paper	paper	NN
8542	336	40	or	or	CC
8542	336	41	cheese	cheese	NN
8542	336	42	-	-	HYPH
8542	336	43	cloth	cloth	NN
8542	336	44	,	,	,
8542	336	45	the	the	DT
8542	336	46	skin	skin	NN
8542	336	47	side	side	NN
8542	336	48	down	down	RB
8542	336	49	.	.	.
8542	337	1	Spread	Spread	VBN
8542	337	2	over	over	IN
8542	337	3	this	this	DT
8542	337	4	slices	slice	NNS
8542	337	5	of	of	IN
8542	337	6	salt	salt	NN
8542	337	7	pork	pork	NN
8542	337	8	and	and	CC
8542	337	9	a	a	DT
8542	337	10	little	little	JJ
8542	337	11	salt	salt	NN
8542	337	12	.	.	.
8542	338	1	Bake	bake	VB
8542	338	2	in	in	IN
8542	338	3	moderate	moderate	JJ
8542	338	4	oven	oven	NN
8542	338	5	for	for	IN
8542	338	6	twenty	twenty	CD
8542	338	7	minutes	minute	NNS
8542	338	8	,	,	,
8542	338	9	or	or	CC
8542	338	10	half	half	PDT
8542	338	11	an	an	DT
8542	338	12	hour	hour	NN
8542	338	13	.	.	.
8542	339	1	This	this	DT
8542	339	2	is	be	VBZ
8542	339	3	much	much	RB
8542	339	4	nicer	nice	JJR
8542	339	5	than	than	IN
8542	339	6	fried	fried	JJ
8542	339	7	mackerel	mackerel	NN
8542	339	8	.	.	.
8542	340	1	=	=	NFP
8542	340	2	Oysters	oyster	NNS
8542	340	3	on	on	IN
8542	340	4	Toast=	toast=	NN
8542	340	5	Toast	Toast	NNP
8542	340	6	as	as	IN
8542	340	7	many	many	JJ
8542	340	8	slices	slice	NNS
8542	340	9	of	of	IN
8542	340	10	bread	bread	NN
8542	340	11	as	as	IN
8542	340	12	you	-PRON-	PRP
8542	340	13	require	require	VBP
8542	340	14	.	.	.
8542	341	1	Wipe	wipe	VB
8542	341	2	enough	enough	JJ
8542	341	3	oysters	oyster	NNS
8542	341	4	to	to	TO
8542	341	5	cover	cover	VB
8542	341	6	them	-PRON-	PRP
8542	341	7	and	and	CC
8542	341	8	season	season	NN
8542	341	9	with	with	IN
8542	341	10	pepper	pepper	NN
8542	341	11	and	and	CC
8542	341	12	salt	salt	NN
8542	341	13	.	.	.
8542	342	1	Put	put	VB
8542	342	2	a	a	DT
8542	342	3	little	little	JJ
8542	342	4	hot	hot	JJ
8542	342	5	water	water	NN
8542	342	6	over	over	IN
8542	342	7	the	the	DT
8542	342	8	bread	bread	NN
8542	342	9	and	and	CC
8542	342	10	place	place	NN
8542	342	11	in	in	IN
8542	342	12	a	a	DT
8542	342	13	very	very	RB
8542	342	14	hot	hot	JJ
8542	342	15	oven	oven	NN
8542	342	16	,	,	,
8542	342	17	until	until	IN
8542	342	18	the	the	DT
8542	342	19	edges	edge	NNS
8542	342	20	of	of	IN
8542	342	21	the	the	DT
8542	342	22	oysters	oyster	NNS
8542	342	23	curl	curl	NN
8542	342	24	.	.	.
8542	343	1	Serve	serve	VB
8542	343	2	hot	hot	JJ
8542	343	3	,	,	,
8542	343	4	with	with	IN
8542	343	5	a	a	DT
8542	343	6	white	white	JJ
8542	343	7	sauce	sauce	NN
8542	343	8	.	.	.
8542	344	1	=	=	NFP
8542	344	2	Baked	Baked	NNP
8542	344	3	Shad=	shad=	NN
8542	344	4	Make	make	VB
8542	344	5	a	a	DT
8542	344	6	nice	nice	JJ
8542	344	7	dressing	dressing	NN
8542	344	8	of	of	IN
8542	344	9	five	five	CD
8542	344	10	or	or	CC
8542	344	11	six	six	CD
8542	344	12	crackers	cracker	NNS
8542	344	13	,	,	,
8542	344	14	according	accord	VBG
8542	344	15	to	to	IN
8542	344	16	size	size	NN
8542	344	17	of	of	IN
8542	344	18	family	family	NN
8542	344	19	(	(	-LRB-
8542	344	20	bread	bread	NN
8542	344	21	crumbs	crumb	NNS
8542	344	22	will	will	MD
8542	344	23	do	do	VB
8542	344	24	)	)	-RRB-
8542	344	25	.	.	.
8542	345	1	Roll	roll	VB
8542	345	2	fine	fine	JJ
8542	345	3	,	,	,
8542	345	4	or	or	CC
8542	345	5	soak	soak	VB
8542	345	6	until	until	IN
8542	345	7	soft	soft	JJ
8542	345	8	in	in	IN
8542	345	9	milk	milk	NN
8542	345	10	(	(	-LRB-
8542	345	11	water	water	NN
8542	345	12	will	will	MD
8542	345	13	do	do	VB
8542	345	14	)	)	-RRB-
8542	345	15	.	.	.
8542	346	1	Season	season	NN
8542	346	2	to	to	TO
8542	346	3	taste	taste	VB
8542	346	4	with	with	IN
8542	346	5	poultry	poultry	NN
8542	346	6	dressing	dressing	NN
8542	346	7	,	,	,
8542	346	8	salt	salt	NN
8542	346	9	and	and	CC
8542	346	10	add	add	VB
8542	346	11	a	a	DT
8542	346	12	small	small	JJ
8542	346	13	piece	piece	NN
8542	346	14	of	of	IN
8542	346	15	butter	butter	NN
8542	346	16	.	.	.
8542	347	1	Wash	wash	VB
8542	347	2	the	the	DT
8542	347	3	shad	shad	NN
8542	347	4	and	and	CC
8542	347	5	stuff	stuff	NN
8542	347	6	.	.	.
8542	348	1	Have	have	VBP
8542	348	2	a	a	DT
8542	348	3	large	large	JJ
8542	348	4	sheet	sheet	NN
8542	348	5	of	of	IN
8542	348	6	white	white	JJ
8542	348	7	paper	paper	NN
8542	348	8	,	,	,
8542	348	9	well	well	RB
8542	348	10	buttered	butter	VBD
8542	348	11	,	,	,
8542	348	12	or	or	CC
8542	348	13	a	a	DT
8542	348	14	piece	piece	NN
8542	348	15	of	of	IN
8542	348	16	cheese	cheese	NN
8542	348	17	-	-	HYPH
8542	348	18	cloth	cloth	NN
8542	348	19	.	.	.
8542	349	1	Put	put	VB
8542	349	2	into	into	IN
8542	349	3	a	a	DT
8542	349	4	baking	baking	NN
8542	349	5	-	-	HYPH
8542	349	6	pan	pan	NN
8542	349	7	and	and	CC
8542	349	8	set	set	VBN
8542	349	9	in	in	IN
8542	349	10	the	the	DT
8542	349	11	oven	oven	NN
8542	349	12	.	.	.
8542	350	1	Bake	bake	VB
8542	350	2	one	one	CD
8542	350	3	hour	hour	NN
8542	350	4	.	.	.
8542	351	1	Spanish	spanish	JJ
8542	351	2	mackerel	mackerel	NN
8542	351	3	is	be	VBZ
8542	351	4	fine	fine	RB
8542	351	5	baked	bake	VBN
8542	351	6	in	in	IN
8542	351	7	the	the	DT
8542	351	8	same	same	JJ
8542	351	9	way	way	NN
8542	351	10	.	.	.
8542	352	1	*	*	NFP
8542	352	2	*	*	NFP
8542	352	3	*	*	NFP
8542	352	4	*	*	NFP
8542	352	5	*	*	NFP
8542	352	6	*	*	NFP
8542	352	7	=	=	SYM
8542	352	8	MEAT	meat	NN
8542	352	9	DISHES=	dishes=	NN
8542	352	10	=	=	NFP
8542	352	11	A	A	NNP
8542	352	12	La	La	NNP
8542	352	13	Mode	Mode	NNP
8542	352	14	Beef=	beef=	NN
8542	352	15	3	3	CD
8542	352	16	Pounds	Pounds	NNPS
8542	352	17	of	of	IN
8542	352	18	Beef	Beef	NNP
8542	352	19	6	6	CD
8542	352	20	Onions	Onions	NNPS
8542	352	21	4	4	CD
8542	352	22	or	or	CC
8542	352	23	5	5	CD
8542	352	24	White	White	NNP
8542	352	25	Turnips	turnip	NNS
8542	352	26	Potatoes	Potatoes	NNPS
8542	352	27	Salt	Salt	NNP
8542	352	28	Take	Take	NNP
8542	352	29	three	three	CD
8542	352	30	pounds	pound	NNS
8542	352	31	of	of	IN
8542	352	32	a	a	DT
8542	352	33	cheap	cheap	JJ
8542	352	34	cut	cut	NN
8542	352	35	of	of	IN
8542	352	36	beef	beef	NN
8542	352	37	.	.	.
8542	353	1	Wash	wash	VB
8542	353	2	,	,	,
8542	353	3	put	put	VBN
8542	353	4	into	into	IN
8542	353	5	an	an	DT
8542	353	6	iron	iron	NN
8542	353	7	pan	pan	NN
8542	353	8	,	,	,
8542	353	9	sprinkle	sprinkle	VB
8542	353	10	over	over	IN
8542	353	11	it	-PRON-	PRP
8542	353	12	salt	salt	NN
8542	353	13	to	to	IN
8542	353	14	taste	taste	NN
8542	353	15	.	.	.
8542	354	1	Pare	Pare	NNP
8542	354	2	six	six	CD
8542	354	3	onions	onion	NNS
8542	354	4	,	,	,
8542	354	5	more	more	RBR
8542	354	6	or	or	CC
8542	354	7	less	less	RBR
8542	354	8	,	,	,
8542	354	9	according	accord	VBG
8542	354	10	to	to	IN
8542	354	11	size	size	NN
8542	354	12	of	of	IN
8542	354	13	family	family	NN
8542	354	14	,	,	,
8542	354	15	and	and	CC
8542	354	16	prepare	prepare	VB
8542	354	17	four	four	CD
8542	354	18	or	or	CC
8542	354	19	five	five	CD
8542	354	20	small	small	JJ
8542	354	21	white	white	JJ
8542	354	22	turnips	turnip	NNS
8542	354	23	sliced	slice	VBN
8542	354	24	thin	thin	JJ
8542	354	25	.	.	.
8542	355	1	Lay	lay	VB
8542	355	2	these	these	DT
8542	355	3	around	around	IN
8542	355	4	the	the	DT
8542	355	5	meat	meat	NN
8542	355	6	,	,	,
8542	355	7	and	and	CC
8542	355	8	pour	pour	VB
8542	355	9	over	over	IN
8542	355	10	all	all	DT
8542	355	11	a	a	DT
8542	355	12	quart	quart	NN
8542	355	13	of	of	IN
8542	355	14	cold	cold	JJ
8542	355	15	water	water	NN
8542	355	16	.	.	.
8542	356	1	Put	put	VB
8542	356	2	into	into	IN
8542	356	3	the	the	DT
8542	356	4	oven	oven	NN
8542	356	5	and	and	CC
8542	356	6	bake	bake	VB
8542	356	7	three	three	CD
8542	356	8	hours	hour	NNS
8542	356	9	.	.	.
8542	357	1	Pare	pare	NN
8542	357	2	potatoes	potato	NNS
8542	357	3	enough	enough	RB
8542	357	4	for	for	IN
8542	357	5	the	the	DT
8542	357	6	family	family	NN
8542	357	7	,	,	,
8542	357	8	putting	put	VBG
8542	357	9	them	-PRON-	PRP
8542	357	10	in	in	IN
8542	357	11	an	an	DT
8542	357	12	hour	hour	NN
8542	357	13	and	and	CC
8542	357	14	a	a	DT
8542	357	15	half	half	NN
8542	357	16	before	before	IN
8542	357	17	serving	serve	VBG
8542	357	18	.	.	.
8542	358	1	This	this	DT
8542	358	2	is	be	VBZ
8542	358	3	a	a	DT
8542	358	4	most	most	RBS
8542	358	5	delicious	delicious	JJ
8542	358	6	way	way	NN
8542	358	7	to	to	TO
8542	358	8	cook	cook	VB
8542	358	9	beef	beef	NN
8542	358	10	.	.	.
8542	359	1	As	as	IN
8542	359	2	the	the	DT
8542	359	3	water	water	NN
8542	359	4	cooks	cook	VBZ
8542	359	5	away	away	RB
8542	359	6	,	,	,
8542	359	7	add	add	VB
8542	359	8	more	more	JJR
8542	359	9	.	.	.
8542	360	1	Thicken	Thicken	NNP
8542	360	2	the	the	DT
8542	360	3	gravy	gravy	NN
8542	360	4	,	,	,
8542	360	5	with	with	IN
8542	360	6	flour	flour	NN
8542	360	7	wet	wet	NN
8542	360	8	with	with	IN
8542	360	9	water	water	NN
8542	360	10	,	,	,
8542	360	11	as	as	IN
8542	360	12	you	-PRON-	PRP
8542	360	13	would	would	MD
8542	360	14	with	with	IN
8542	360	15	any	any	DT
8542	360	16	roast	roast	NN
8542	360	17	meat	meat	NN
8542	360	18	.	.	.
8542	361	1	=	=	NFP
8542	361	2	Beefsteak	beefsteak	JJ
8542	361	3	Pie=	pie=	NN
8542	361	4	2	2	CD
8542	361	5	Pounds	Pounds	NNPS
8542	361	6	of	of	IN
8542	361	7	Beef	Beef	NNP
8542	361	8	(	(	-LRB-
8542	361	9	any	any	DT
8542	361	10	cheap	cheap	JJ
8542	361	11	cut	cut	NN
8542	361	12	will	will	MD
8542	361	13	do	do	VB
8542	361	14	)	)	-RRB-
8542	361	15	1	1	CD
8542	361	16	Onion	onion	NN
8542	361	17	1	1	CD
8542	361	18	Tablespoonful	tablespoonful	JJ
8542	361	19	of	of	IN
8542	361	20	Salt	Salt	NNP
8542	361	21	Cut	Cut	NNP
8542	361	22	the	the	DT
8542	361	23	meat	meat	NN
8542	361	24	into	into	IN
8542	361	25	small	small	JJ
8542	361	26	pieces	piece	NNS
8542	361	27	;	;	:
8542	361	28	cover	cover	VB
8542	361	29	with	with	IN
8542	361	30	cold	cold	JJ
8542	361	31	water	water	NN
8542	361	32	,	,	,
8542	361	33	salt	salt	NN
8542	361	34	and	and	CC
8542	361	35	put	put	VBD
8542	361	36	into	into	IN
8542	361	37	the	the	DT
8542	361	38	oven	oven	NN
8542	361	39	;	;	,
8542	361	40	cut	cut	VBD
8542	361	41	the	the	DT
8542	361	42	onion	onion	NN
8542	361	43	into	into	IN
8542	361	44	small	small	JJ
8542	361	45	pieces	piece	NNS
8542	361	46	and	and	CC
8542	361	47	add	add	VB
8542	361	48	.	.	.
8542	362	1	Bake	bake	VB
8542	362	2	three	three	CD
8542	362	3	hours	hour	NNS
8542	362	4	in	in	IN
8542	362	5	an	an	DT
8542	362	6	earthen	earthen	JJ
8542	362	7	dish	dish	NN
8542	362	8	.	.	.
8542	363	1	Half	half	PDT
8542	363	2	an	an	DT
8542	363	3	hour	hour	NN
8542	363	4	before	before	IN
8542	363	5	serving	serve	VBG
8542	363	6	,	,	,
8542	363	7	put	put	VBN
8542	363	8	over	over	RP
8542	363	9	the	the	DT
8542	363	10	top	top	NN
8542	363	11	a	a	DT
8542	363	12	crust	crust	NN
8542	363	13	,	,	,
8542	363	14	made	make	VBN
8542	363	15	of	of	IN
8542	363	16	two	two	CD
8542	363	17	cupfuls	cupful	NNS
8542	363	18	of	of	IN
8542	363	19	flour	flour	NN
8542	363	20	,	,	,
8542	363	21	two	two	CD
8542	363	22	heaping	heap	VBG
8542	363	23	teaspoonfuls	teaspoonful	NNS
8542	363	24	of	of	IN
8542	363	25	baking	baking	NN
8542	363	26	-	-	HYPH
8542	363	27	powder	powder	NN
8542	363	28	,	,	,
8542	363	29	one	one	CD
8542	363	30	-	-	HYPH
8542	363	31	half	half	NN
8542	363	32	teaspoonful	teaspoonful	JJ
8542	363	33	of	of	IN
8542	363	34	salt	salt	NN
8542	363	35	,	,	,
8542	363	36	and	and	CC
8542	363	37	one	one	CD
8542	363	38	tablespoonful	tablespoonful	NN
8542	363	39	of	of	IN
8542	363	40	lard	lard	NN
8542	363	41	.	.	.
8542	364	1	Wet	wet	VB
8542	364	2	with	with	IN
8542	364	3	water	water	NN
8542	364	4	or	or	CC
8542	364	5	milk	milk	NN
8542	364	6	,	,	,
8542	364	7	as	as	IN
8542	364	8	for	for	IN
8542	364	9	biscuits	biscuit	NNS
8542	364	10	.	.	.
8542	365	1	=	=	NFP
8542	365	2	Beef	Beef	NNP
8542	365	3	Stew	Stew	NNP
8542	365	4	with	with	IN
8542	365	5	Dumplings=	dumplings=	NN
8542	365	6	3	3	CD
8542	365	7	Pounds	Pounds	NNPS
8542	365	8	of	of	IN
8542	365	9	Shin	Shin	NNP
8542	365	10	-	-	HYPH
8542	365	11	bone	bone	NN
8542	365	12	with	with	IN
8542	365	13	Meat	Meat	NNP
8542	365	14	6	6	CD
8542	365	15	Potatoes	Potatoes	NNPS
8542	365	16	2	2	CD
8542	365	17	Large	large	JJ
8542	365	18	Onions	onion	NNS
8542	365	19	1	1	CD
8542	365	20	Tablespoonful	tablespoonful	JJ
8542	365	21	of	of	IN
8542	365	22	Salt	Salt	NNP
8542	365	23	Wash	Wash	NNP
8542	365	24	the	the	DT
8542	365	25	meat	meat	NN
8542	365	26	,	,	,
8542	365	27	put	put	VBN
8542	365	28	into	into	IN
8542	365	29	a	a	DT
8542	365	30	kettle	kettle	NN
8542	365	31	,	,	,
8542	365	32	cover	cover	VB
8542	365	33	with	with	IN
8542	365	34	cold	cold	JJ
8542	365	35	water	water	NN
8542	365	36	and	and	CC
8542	365	37	boil	boil	VB
8542	365	38	four	four	CD
8542	365	39	hours	hour	NNS
8542	365	40	.	.	.
8542	366	1	Add	add	VB
8542	366	2	the	the	DT
8542	366	3	salt	salt	NN
8542	366	4	,	,	,
8542	366	5	and	and	CC
8542	366	6	more	more	JJR
8542	366	7	water	water	NN
8542	366	8	,	,	,
8542	366	9	as	as	IN
8542	366	10	it	-PRON-	PRP
8542	366	11	boils	boil	VBZ
8542	366	12	away	away	RB
8542	366	13	.	.	.
8542	367	1	Pare	pare	VB
8542	367	2	the	the	DT
8542	367	3	onions	onion	NNS
8542	367	4	,	,	,
8542	367	5	wash	wash	VB
8542	367	6	and	and	CC
8542	367	7	slice	slice	VB
8542	367	8	thin	thin	RB
8542	367	9	;	;	:
8542	367	10	put	put	VBD
8542	367	11	them	-PRON-	PRP
8542	367	12	in	in	RP
8542	367	13	with	with	IN
8542	367	14	the	the	DT
8542	367	15	boiling	boiling	NN
8542	367	16	meat	meat	NN
8542	367	17	,	,	,
8542	367	18	allowing	allow	VBG
8542	367	19	two	two	CD
8542	367	20	hours	hour	NNS
8542	367	21	for	for	IN
8542	367	22	cooking	cooking	NN
8542	367	23	.	.	.
8542	368	1	Pare	pare	NN
8542	368	2	potatoes	potato	NNS
8542	368	3	,	,	,
8542	368	4	wash	wash	NN
8542	368	5	,	,	,
8542	368	6	slice	slice	VB
8542	368	7	thin	thin	RB
8542	368	8	;	;	:
8542	368	9	put	put	VBD
8542	368	10	them	-PRON-	PRP
8542	368	11	in	in	RP
8542	368	12	with	with	IN
8542	368	13	the	the	DT
8542	368	14	meat	meat	NN
8542	368	15	and	and	CC
8542	368	16	onions	onion	NNS
8542	368	17	,	,	,
8542	368	18	allowing	allow	VBG
8542	368	19	three	three	CD
8542	368	20	-	-	HYPH
8542	368	21	quarters	quarter	NNS
8542	368	22	of	of	IN
8542	368	23	an	an	DT
8542	368	24	hour	hour	NN
8542	368	25	for	for	IN
8542	368	26	cooking	cooking	NN
8542	368	27	.	.	.
8542	369	1	=	=	NFP
8542	369	2	Dumplings=	Dumplings=	NNP
8542	369	3	2	2	CD
8542	369	4	Heaping	Heaping	NNP
8542	369	5	Cupfuls	Cupfuls	NNP
8542	369	6	of	of	IN
8542	369	7	Flour	Flour	NNP
8542	369	8	2	2	CD
8542	369	9	Teaspoonfuls	Teaspoonfuls	NNPS
8542	369	10	of	of	IN
8542	369	11	Cream	Cream	NNP
8542	369	12	of	of	IN
8542	369	13	Tartar	Tartar	NNP
8542	369	14	1	1	CD
8542	369	15	Teaspoonful	teaspoonful	JJ
8542	369	16	of	of	IN
8542	369	17	Baking	Baking	NNP
8542	369	18	Soda	Soda	NNP
8542	369	19	1	1	CD
8542	369	20	Teaspoonful	Teaspoonful	NNP
8542	369	21	of	of	IN
8542	369	22	Lard	Lard	NNP
8542	369	23	1	1	CD
8542	369	24	Teaspoonful	teaspoonful	JJ
8542	369	25	of	of	IN
8542	369	26	Salt	Salt	NNP
8542	369	27	1	1	CD
8542	369	28	Glass	Glass	NNP
8542	369	29	of	of	IN
8542	369	30	Water	Water	NNP
8542	369	31	Roll	Roll	NNP
8542	369	32	out	out	RP
8542	369	33	an	an	DT
8542	369	34	inch	inch	NN
8542	369	35	thick	thick	JJ
8542	369	36	and	and	CC
8542	369	37	cut	cut	VBN
8542	369	38	into	into	IN
8542	369	39	round	round	JJ
8542	369	40	pieces	piece	NNS
8542	369	41	.	.	.
8542	370	1	Put	put	VB
8542	370	2	these	these	DT
8542	370	3	on	on	IN
8542	370	4	a	a	DT
8542	370	5	wire	wire	NN
8542	370	6	plate	plate	NN
8542	370	7	,	,	,
8542	370	8	on	on	IN
8542	370	9	top	top	NN
8542	370	10	of	of	IN
8542	370	11	the	the	DT
8542	370	12	meat	meat	NN
8542	370	13	;	;	:
8542	370	14	cover	cover	VB
8542	370	15	and	and	CC
8542	370	16	let	let	VB
8542	370	17	boil	boil	VB
8542	370	18	twenty	twenty	CD
8542	370	19	minutes	minute	NNS
8542	370	20	.	.	.
8542	371	1	Lift	lift	VB
8542	371	2	them	-PRON-	PRP
8542	371	3	out	out	RP
8542	371	4	,	,	,
8542	371	5	and	and	CC
8542	371	6	thicken	thicken	VB
8542	371	7	the	the	DT
8542	371	8	stew	stew	NN
8542	371	9	with	with	IN
8542	371	10	three	three	CD
8542	371	11	dessertspoonfuls	dessertspoonful	NNS
8542	371	12	of	of	IN
8542	371	13	flour	flour	NN
8542	371	14	,	,	,
8542	371	15	wet	wet	JJ
8542	371	16	with	with	IN
8542	371	17	a	a	DT
8542	371	18	scant	scant	JJ
8542	371	19	cup	cup	NN
8542	371	20	of	of	IN
8542	371	21	water	water	NN
8542	371	22	.	.	.
8542	372	1	=	=	NFP
8542	372	2	New	New	NNP
8542	372	3	England	England	NNP
8542	372	4	Boiled	Boiled	NNP
8542	372	5	Dinner=	Dinner=	NNP
8542	372	6	This	this	DT
8542	372	7	consists	consist	VBZ
8542	372	8	of	of	IN
8542	372	9	corned	corn	VBN
8542	372	10	beef	beef	NN
8542	372	11	,	,	,
8542	372	12	white	white	JJ
8542	372	13	and	and	CC
8542	372	14	sweet	sweet	JJ
8542	372	15	potatoes	potato	NNS
8542	372	16	,	,	,
8542	372	17	cabbage	cabbage	NN
8542	372	18	,	,	,
8542	372	19	beets	beet	NNS
8542	372	20	,	,	,
8542	372	21	turnips	turnip	NNS
8542	372	22	,	,	,
8542	372	23	squash	squash	NN
8542	372	24	,	,	,
8542	372	25	parsnips	parsnip	NNS
8542	372	26	and	and	CC
8542	372	27	carrots	carrot	NNS
8542	372	28	.	.	.
8542	373	1	The	the	DT
8542	373	2	quantity	quantity	NN
8542	373	3	depends	depend	VBZ
8542	373	4	upon	upon	IN
8542	373	5	the	the	DT
8542	373	6	size	size	NN
8542	373	7	of	of	IN
8542	373	8	the	the	DT
8542	373	9	family	family	NN
8542	373	10	.	.	.
8542	374	1	Eight	eight	CD
8542	374	2	pounds	pound	NNS
8542	374	3	of	of	IN
8542	374	4	meat	meat	NN
8542	374	5	is	be	VBZ
8542	374	6	sufficient	sufficient	JJ
8542	374	7	for	for	IN
8542	374	8	a	a	DT
8542	374	9	family	family	NN
8542	374	10	of	of	IN
8542	374	11	eight	eight	CD
8542	374	12	.	.	.
8542	375	1	Boil	boil	VB
8542	375	2	the	the	DT
8542	375	3	meat	meat	NN
8542	375	4	four	four	CD
8542	375	5	hours	hour	NNS
8542	375	6	,	,	,
8542	375	7	the	the	DT
8542	375	8	beets	beet	NNS
8542	375	9	three	three	CD
8542	375	10	hours	hour	NNS
8542	375	11	,	,	,
8542	375	12	the	the	DT
8542	375	13	cabbage	cabbage	NN
8542	375	14	one	one	CD
8542	375	15	and	and	CC
8542	375	16	a	a	DT
8542	375	17	half	half	NN
8542	375	18	hours	hour	NNS
8542	375	19	,	,	,
8542	375	20	squash	squash	VB
8542	375	21	and	and	CC
8542	375	22	turnips	turnip	VBZ
8542	375	23	three	three	CD
8542	375	24	-	-	HYPH
8542	375	25	quarters	quarter	NNS
8542	375	26	of	of	IN
8542	375	27	an	an	DT
8542	375	28	hour	hour	NN
8542	375	29	.	.	.
8542	376	1	Boil	Boil	NNP
8542	376	2	these	these	DT
8542	376	3	in	in	IN
8542	376	4	one	one	CD
8542	376	5	kettle	kettle	NN
8542	376	6	,	,	,
8542	376	7	all	all	RB
8542	376	8	together	together	RB
8542	376	9	.	.	.
8542	377	1	Beets	beet	NNS
8542	377	2	,	,	,
8542	377	3	carrots	carrot	NNS
8542	377	4	and	and	CC
8542	377	5	parsnips	parsnip	NNS
8542	377	6	should	should	MD
8542	377	7	be	be	VB
8542	377	8	boiled	boil	VBN
8542	377	9	with	with	IN
8542	377	10	the	the	DT
8542	377	11	skin	skin	NN
8542	377	12	on	on	RP
8542	377	13	.	.	.
8542	378	1	Pare	pare	VB
8542	378	2	the	the	DT
8542	378	3	potatoes	potato	NNS
8542	378	4	,	,	,
8542	378	5	pare	pare	NN
8542	378	6	and	and	CC
8542	378	7	slice	slice	VB
8542	378	8	the	the	DT
8542	378	9	squash	squash	NN
8542	378	10	and	and	CC
8542	378	11	turnip	turnip	NN
8542	378	12	.	.	.
8542	379	1	Pick	pick	VB
8542	379	2	the	the	DT
8542	379	3	outer	outer	JJ
8542	379	4	leaves	leave	NNS
8542	379	5	from	from	IN
8542	379	6	cabbage	cabbage	NN
8542	379	7	and	and	CC
8542	379	8	cut	cut	VBN
8542	379	9	in	in	IN
8542	379	10	quarters	quarter	NNS
8542	379	11	.	.	.
8542	380	1	When	when	WRB
8542	380	2	done	do	VBN
8542	380	3	,	,	,
8542	380	4	pare	pare	NN
8542	380	5	parsnips	parsnip	NNS
8542	380	6	and	and	CC
8542	380	7	carrots	carrot	NNS
8542	380	8	.	.	.
8542	381	1	Drop	drop	VB
8542	381	2	the	the	DT
8542	381	3	beets	beet	NNS
8542	381	4	into	into	IN
8542	381	5	cold	cold	JJ
8542	381	6	water	water	NN
8542	381	7	and	and	CC
8542	381	8	slip	slip	VB
8542	381	9	the	the	DT
8542	381	10	skin	skin	NN
8542	381	11	off	off	RP
8542	381	12	with	with	IN
8542	381	13	the	the	DT
8542	381	14	hand	hand	NN
8542	381	15	.	.	.
8542	382	1	=	=	NFP
8542	382	2	Brunswick	Brunswick	NNP
8542	382	3	Stew=	stew=	NN
8542	382	4	1	1	CD
8542	382	5	Chicken	Chicken	NNP
8542	382	6	or	or	CC
8542	382	7	3	3	CD
8542	382	8	Pounds	Pounds	NNPS
8542	382	9	of	of	IN
8542	382	10	Lamb	Lamb	NNP
8542	382	11	1	1	CD
8542	382	12	Onion	Onion	NNP
8542	382	13	4	4	CD
8542	382	14	Potatoes	potato	NNS
8542	382	15	4	4	CD
8542	382	16	Ears	Ears	NNPS
8542	382	17	of	of	IN
8542	382	18	Corn	Corn	NNP
8542	382	19	Salt	Salt	NNP
8542	382	20	and	and	CC
8542	382	21	Pepper	Pepper	NNP
8542	382	22	6	6	CD
8542	382	23	Tomatoes	Tomatoes	NNPS
8542	382	24	Cook	Cook	NNP
8542	382	25	the	the	DT
8542	382	26	chicken	chicken	NN
8542	382	27	or	or	CC
8542	382	28	lamb	lamb	NN
8542	382	29	until	until	IN
8542	382	30	tender	tender	NN
8542	382	31	in	in	IN
8542	382	32	two	two	CD
8542	382	33	quarts	quart	NNS
8542	382	34	of	of	IN
8542	382	35	water	water	NN
8542	382	36	.	.	.
8542	383	1	Take	take	VB
8542	383	2	from	from	IN
8542	383	3	the	the	DT
8542	383	4	water	water	NN
8542	383	5	and	and	CC
8542	383	6	chop	chop	NN
8542	383	7	fine	fine	RB
8542	383	8	.	.	.
8542	384	1	Put	put	VB
8542	384	2	back	back	RB
8542	384	3	in	in	IN
8542	384	4	the	the	DT
8542	384	5	liquor	liquor	NN
8542	384	6	,	,	,
8542	384	7	add	add	VB
8542	384	8	the	the	DT
8542	384	9	corn	corn	NN
8542	384	10	,	,	,
8542	384	11	cut	cut	VBN
8542	384	12	from	from	IN
8542	384	13	the	the	DT
8542	384	14	cob	cob	NN
8542	384	15	,	,	,
8542	384	16	tomatoes	tomato	NNS
8542	384	17	,	,	,
8542	384	18	onion	onion	NN
8542	384	19	,	,	,
8542	384	20	and	and	CC
8542	384	21	potatoes	potato	NNS
8542	384	22	all	all	DT
8542	384	23	chopped	chop	VBN
8542	384	24	,	,	,
8542	384	25	salt	salt	NN
8542	384	26	and	and	CC
8542	384	27	pepper	pepper	NN
8542	384	28	to	to	IN
8542	384	29	taste	taste	NN
8542	384	30	.	.	.
8542	385	1	Cook	cook	VB
8542	385	2	two	two	CD
8542	385	3	hours	hour	NNS
8542	385	4	.	.	.
8542	386	1	In	in	IN
8542	386	2	winter	winter	NN
8542	386	3	this	this	DT
8542	386	4	can	can	MD
8542	386	5	be	be	VB
8542	386	6	made	make	VBN
8542	386	7	by	by	IN
8542	386	8	using	use	VBG
8542	386	9	canned	can	VBN
8542	386	10	corn	corn	NN
8542	386	11	and	and	CC
8542	386	12	tomatoes	tomato	NNS
8542	386	13	.	.	.
8542	387	1	=	=	NFP
8542	387	2	How	how	WRB
8542	387	3	to	to	IN
8542	387	4	Corn	Corn	NNP
8542	387	5	Beef=	beef=	NN
8542	387	6	A	a	DT
8542	387	7	piece	piece	NN
8542	387	8	of	of	IN
8542	387	9	fresh	fresh	JJ
8542	387	10	beef	beef	NN
8542	387	11	weighing	weigh	VBG
8542	387	12	seven	seven	CD
8542	387	13	or	or	CC
8542	387	14	eight	eight	CD
8542	387	15	pounds	pound	NNS
8542	387	16	is	be	VBZ
8542	387	17	sufficient	sufficient	JJ
8542	387	18	for	for	IN
8542	387	19	a	a	DT
8542	387	20	family	family	NN
8542	387	21	of	of	IN
8542	387	22	eight	eight	CD
8542	387	23	.	.	.
8542	388	1	Wash	wash	VB
8542	388	2	,	,	,
8542	388	3	clean	clean	JJ
8542	388	4	and	and	CC
8542	388	5	put	put	VBD
8542	388	6	it	-PRON-	PRP
8542	388	7	in	in	IN
8542	388	8	an	an	DT
8542	388	9	earthen	earthen	JJ
8542	388	10	dish	dish	NN
8542	388	11	,	,	,
8542	388	12	twenty	twenty	CD
8542	388	13	-	-	HYPH
8542	388	14	four	four	CD
8542	388	15	hours	hour	NNS
8542	388	16	before	before	IN
8542	388	17	cooking	cooking	NN
8542	388	18	.	.	.
8542	389	1	Cover	cover	VB
8542	389	2	with	with	IN
8542	389	3	cold	cold	JJ
8542	389	4	water	water	NN
8542	389	5	,	,	,
8542	389	6	and	and	CC
8542	389	7	add	add	VB
8542	389	8	a	a	DT
8542	389	9	cup	cup	NN
8542	389	10	and	and	CC
8542	389	11	a	a	DT
8542	389	12	half	half	NN
8542	389	13	of	of	IN
8542	389	14	ice	ice	NN
8542	389	15	-	-	HYPH
8542	389	16	cream	cream	NN
8542	389	17	salt	salt	NN
8542	389	18	.	.	.
8542	390	1	When	when	WRB
8542	390	2	ready	ready	JJ
8542	390	3	to	to	TO
8542	390	4	cook	cook	VB
8542	390	5	it	-PRON-	PRP
8542	390	6	,	,	,
8542	390	7	remove	remove	VB
8542	390	8	from	from	IN
8542	390	9	the	the	DT
8542	390	10	brine	brine	NN
8542	390	11	and	and	CC
8542	390	12	wash	wash	NN
8542	390	13	,	,	,
8542	390	14	placing	place	VBG
8542	390	15	it	-PRON-	PRP
8542	390	16	in	in	IN
8542	390	17	cold	cold	JJ
8542	390	18	water	water	NN
8542	390	19	.	.	.
8542	391	1	Cook	cook	VB
8542	391	2	four	four	CD
8542	391	3	hours	hour	NNS
8542	391	4	.	.	.
8542	392	1	=	=	NFP
8542	392	2	Corn	corn	NN
8542	392	3	Beef	Beef	NNP
8542	392	4	Hash=	hash=	NN
8542	392	5	Corned	corn	VBN
8542	392	6	Beef	beef	NN
8542	392	7	Milk	Milk	NNP
8542	392	8	Potatoes	Potatoes	NNP
8542	392	9	Salt	Salt	NNP
8542	392	10	and	and	CC
8542	392	11	Pepper	Pepper	NNP
8542	392	12	Lump	Lump	NNP
8542	392	13	of	of	IN
8542	392	14	Butter	Butter	NNP
8542	392	15	Chop	Chop	NNP
8542	392	16	the	the	DT
8542	392	17	meat	meat	NN
8542	392	18	fine	fine	NN
8542	392	19	,	,	,
8542	392	20	add	add	VB
8542	392	21	the	the	DT
8542	392	22	same	same	JJ
8542	392	23	bulk	bulk	NN
8542	392	24	of	of	IN
8542	392	25	potatoes	potato	NNS
8542	392	26	or	or	CC
8542	392	27	a	a	DT
8542	392	28	little	little	JJ
8542	392	29	more	more	JJR
8542	392	30	.	.	.
8542	393	1	Put	put	VB
8542	393	2	into	into	IN
8542	393	3	a	a	DT
8542	393	4	saucepan	saucepan	NN
8542	393	5	or	or	CC
8542	393	6	spider	spider	NN
8542	393	7	a	a	DT
8542	393	8	lump	lump	NN
8542	393	9	of	of	IN
8542	393	10	butter	butter	NN
8542	393	11	the	the	DT
8542	393	12	size	size	NN
8542	393	13	of	of	IN
8542	393	14	an	an	DT
8542	393	15	egg	egg	NN
8542	393	16	,	,	,
8542	393	17	and	and	CC
8542	393	18	a	a	DT
8542	393	19	few	few	JJ
8542	393	20	spoonfuls	spoonful	NNS
8542	393	21	of	of	IN
8542	393	22	milk	milk	NN
8542	393	23	or	or	CC
8542	393	24	water	water	NN
8542	393	25	.	.	.
8542	394	1	When	when	WRB
8542	394	2	bubbling	bubble	VBG
8542	394	3	,	,	,
8542	394	4	put	put	VBN
8542	394	5	in	in	IN
8542	394	6	the	the	DT
8542	394	7	meat	meat	NN
8542	394	8	and	and	CC
8542	394	9	potatoes	potato	NNS
8542	394	10	,	,	,
8542	394	11	and	and	CC
8542	394	12	a	a	DT
8542	394	13	little	little	JJ
8542	394	14	salt	salt	NN
8542	394	15	and	and	CC
8542	394	16	pepper	pepper	NN
8542	394	17	,	,	,
8542	394	18	if	if	IN
8542	394	19	you	-PRON-	PRP
8542	394	20	like	like	VBP
8542	394	21	.	.	.
8542	395	1	Stir	stir	VB
8542	395	2	for	for	IN
8542	395	3	a	a	DT
8542	395	4	while	while	NN
8542	395	5	,	,	,
8542	395	6	then	then	RB
8542	395	7	let	let	VB
8542	395	8	it	-PRON-	PRP
8542	395	9	stand	stand	VB
8542	395	10	ten	ten	CD
8542	395	11	or	or	CC
8542	395	12	fifteen	fifteen	CD
8542	395	13	minutes	minute	NNS
8542	395	14	,	,	,
8542	395	15	until	until	IN
8542	395	16	a	a	DT
8542	395	17	crust	crust	NN
8542	395	18	is	be	VBZ
8542	395	19	formed	form	VBN
8542	395	20	at	at	IN
8542	395	21	the	the	DT
8542	395	22	bottom	bottom	NN
8542	395	23	.	.	.
8542	396	1	Loosen	Loosen	NNP
8542	396	2	from	from	IN
8542	396	3	the	the	DT
8542	396	4	pan	pan	NN
8542	396	5	with	with	IN
8542	396	6	a	a	DT
8542	396	7	cake	cake	NN
8542	396	8	-	-	HYPH
8542	396	9	turner	turner	NN
8542	396	10	.	.	.
8542	397	1	Turn	turn	VB
8542	397	2	a	a	DT
8542	397	3	warm	warm	JJ
8542	397	4	platter	platter	NN
8542	397	5	over	over	IN
8542	397	6	it	-PRON-	PRP
8542	397	7	.	.	.
8542	398	1	Turn	turn	VB
8542	398	2	pan	pan	NN
8542	398	3	and	and	CC
8542	398	4	hash	hash	NN
8542	398	5	together	together	RB
8542	398	6	quickly	quickly	RB
8542	398	7	and	and	CC
8542	398	8	serve	serve	VB
8542	398	9	.	.	.
8542	399	1	If	if	IN
8542	399	2	you	-PRON-	PRP
8542	399	3	have	have	VBP
8542	399	4	a	a	DT
8542	399	5	scant	scant	JJ
8542	399	6	quantity	quantity	NN
8542	399	7	,	,	,
8542	399	8	place	place	VB
8542	399	9	it	-PRON-	PRP
8542	399	10	on	on	IN
8542	399	11	slices	slice	NNS
8542	399	12	of	of	IN
8542	399	13	toasted	toast	VBN
8542	399	14	bread	bread	NN
8542	399	15	,	,	,
8542	399	16	which	which	WDT
8542	399	17	have	have	VBP
8542	399	18	been	be	VBN
8542	399	19	buttered	butter	VBN
8542	399	20	and	and	CC
8542	399	21	wet	wet	JJ
8542	399	22	with	with	IN
8542	399	23	hot	hot	JJ
8542	399	24	water	water	NN
8542	399	25	.	.	.
8542	400	1	=	=	NFP
8542	400	2	Breaded	Breaded	NNP
8542	400	3	Pork	Pork	NNP
8542	400	4	Chops=	Chops=	VBZ
8542	400	5	6	6	CD
8542	400	6	Chops	chop	NNS
8542	400	7	1	1	CD
8542	400	8	Cupful	cupful	NN
8542	400	9	of	of	IN
8542	400	10	Bread	Bread	NNP
8542	400	11	Crumbs	Crumbs	NNP
8542	400	12	1	1	CD
8542	400	13	Egg	Egg	NNP
8542	400	14	Pinch	Pinch	NNP
8542	400	15	of	of	IN
8542	400	16	Salt	Salt	NNP
8542	400	17	1/2	1/2	CD
8542	400	18	Cupful	Cupful	NNP
8542	400	19	of	of	IN
8542	400	20	Milk	milk	NN
8542	400	21	Beat	beat	VBP
8542	400	22	the	the	DT
8542	400	23	egg	egg	NN
8542	400	24	and	and	CC
8542	400	25	milk	milk	NN
8542	400	26	together	together	RB
8542	400	27	,	,	,
8542	400	28	adding	add	VBG
8542	400	29	the	the	DT
8542	400	30	salt	salt	NN
8542	400	31	.	.	.
8542	401	1	Dip	dip	VB
8542	401	2	the	the	DT
8542	401	3	chops	chop	NNS
8542	401	4	into	into	IN
8542	401	5	this	this	DT
8542	401	6	mixture	mixture	NN
8542	401	7	,	,	,
8542	401	8	then	then	RB
8542	401	9	into	into	IN
8542	401	10	the	the	DT
8542	401	11	crumbs	crumb	NNS
8542	401	12	.	.	.
8542	402	1	Fry	fry	NN
8542	402	2	in	in	IN
8542	402	3	hot	hot	JJ
8542	402	4	fat	fat	NN
8542	402	5	.	.	.
8542	403	1	Veal	veal	NN
8542	403	2	cutlets	cutlet	NNS
8542	403	3	can	can	MD
8542	403	4	be	be	VB
8542	403	5	served	serve	VBN
8542	403	6	in	in	IN
8542	403	7	the	the	DT
8542	403	8	same	same	JJ
8542	403	9	way	way	NN
8542	403	10	.	.	.
8542	404	1	=	=	NFP
8542	404	2	Potted	Potted	NNP
8542	404	3	Beef=	beef=	NN
8542	404	4	3	3	CD
8542	404	5	Pounds	Pounds	NNPS
8542	404	6	of	of	IN
8542	404	7	a	a	DT
8542	404	8	Cheap	cheap	JJ
8542	404	9	Cut	Cut	NNP
8542	404	10	of	of	IN
8542	404	11	Beef	beef	NN
8542	404	12	1/2	1/2	CD
8542	404	13	Can	Can	MD
8542	404	14	of	of	IN
8542	404	15	Tomatoes	Tomatoes	NNP
8542	404	16	Salt	Salt	NNP
8542	404	17	to	to	TO
8542	404	18	taste	taste	VB
8542	404	19	3	3	CD
8542	404	20	Onions	Onions	NNPS
8542	404	21	Put	put	VBP
8542	404	22	the	the	DT
8542	404	23	meat	meat	NN
8542	404	24	into	into	IN
8542	404	25	a	a	DT
8542	404	26	kettle	kettle	NN
8542	404	27	,	,	,
8542	404	28	cover	cover	VB
8542	404	29	with	with	IN
8542	404	30	cold	cold	JJ
8542	404	31	water	water	NN
8542	404	32	and	and	CC
8542	404	33	boil	boil	VB
8542	404	34	slowly	slowly	RB
8542	404	35	for	for	IN
8542	404	36	three	three	CD
8542	404	37	or	or	CC
8542	404	38	four	four	CD
8542	404	39	hours	hour	NNS
8542	404	40	.	.	.
8542	405	1	Add	add	VB
8542	405	2	salt	salt	NN
8542	405	3	and	and	CC
8542	405	4	onions	onion	NNS
8542	405	5	,	,	,
8542	405	6	cut	cut	VBD
8542	405	7	fine	fine	JJ
8542	405	8	.	.	.
8542	406	1	Put	put	VB
8542	406	2	the	the	DT
8542	406	3	tomato	tomato	NN
8542	406	4	through	through	IN
8542	406	5	a	a	DT
8542	406	6	colander	colander	NN
8542	406	7	.	.	.
8542	407	1	Boil	boil	VB
8542	407	2	all	all	DT
8542	407	3	together	together	RB
8542	407	4	,	,	,
8542	407	5	and	and	CC
8542	407	6	,	,	,
8542	407	7	as	as	IN
8542	407	8	the	the	DT
8542	407	9	water	water	NN
8542	407	10	boils	boil	VBZ
8542	407	11	away	away	RB
8542	407	12	,	,	,
8542	407	13	add	add	VB
8542	407	14	more	more	JJR
8542	407	15	.	.	.
8542	408	1	Serve	serve	VB
8542	408	2	the	the	DT
8542	408	3	meat	meat	NN
8542	408	4	hot	hot	JJ
8542	408	5	.	.	.
8542	409	1	The	the	DT
8542	409	2	liquor	liquor	NN
8542	409	3	makes	make	VBZ
8542	409	4	a	a	DT
8542	409	5	delicious	delicious	JJ
8542	409	6	soup	soup	NN
8542	409	7	,	,	,
8542	409	8	thickened	thicken	VBD
8542	409	9	with	with	IN
8542	409	10	two	two	CD
8542	409	11	tablespoonfuls	tablespoonful	NNS
8542	409	12	of	of	IN
8542	409	13	flour	flour	NN
8542	409	14	.	.	.
8542	410	1	=	=	NFP
8542	410	2	A	a	DT
8542	410	3	Fine	fine	JJ
8542	410	4	Way	way	NN
8542	410	5	to	to	IN
8542	410	6	Cook	Cook	NNP
8542	410	7	Veal=	veal=	VB
8542	410	8	2	2	CD
8542	410	9	Pounds	Pounds	NNPS
8542	410	10	of	of	IN
8542	410	11	Veal	Veal	NNP
8542	410	12	,	,	,
8542	410	13	or	or	CC
8542	410	14	according	accord	VBG
8542	410	15	to	to	IN
8542	410	16	size	size	NN
8542	410	17	of	of	IN
8542	410	18	family	family	NN
8542	410	19	1	1	CD
8542	410	20	Egg	Egg	NNP
8542	410	21	Bread	Bread	NNP
8542	410	22	Crumbs	Crumbs	NNP
8542	410	23	Milk	Milk	NNP
8542	410	24	,	,	,
8542	410	25	Salt	Salt	NNP
8542	410	26	and	and	CC
8542	410	27	Pepper	Pepper	NNP
8542	410	28	Cut	Cut	NNP
8542	410	29	the	the	DT
8542	410	30	veal	veal	NN
8542	410	31	into	into	IN
8542	410	32	small	small	JJ
8542	410	33	pieces	piece	NNS
8542	410	34	,	,	,
8542	410	35	a	a	DT
8542	410	36	good	good	JJ
8542	410	37	size	size	NN
8542	410	38	for	for	IN
8542	410	39	serving	serve	VBG
8542	410	40	,	,	,
8542	410	41	and	and	CC
8542	410	42	season	season	NN
8542	410	43	with	with	IN
8542	410	44	salt	salt	NN
8542	410	45	and	and	CC
8542	410	46	pepper	pepper	NN
8542	410	47	.	.	.
8542	411	1	Dip	dip	VB
8542	411	2	into	into	IN
8542	411	3	the	the	DT
8542	411	4	egg	egg	NN
8542	411	5	,	,	,
8542	411	6	which	which	WDT
8542	411	7	has	have	VBZ
8542	411	8	been	be	VBN
8542	411	9	beaten	beat	VBN
8542	411	10	light	light	JJ
8542	411	11	,	,	,
8542	411	12	then	then	RB
8542	411	13	into	into	IN
8542	411	14	the	the	DT
8542	411	15	bread	bread	NN
8542	411	16	crumbs	crumb	NNS
8542	411	17	.	.	.
8542	412	1	Have	have	VBP
8542	412	2	a	a	DT
8542	412	3	little	little	JJ
8542	412	4	pork	pork	NN
8542	412	5	fat	fat	NN
8542	412	6	(	(	-LRB-
8542	412	7	lard	lard	NN
8542	412	8	will	will	MD
8542	412	9	do	do	VB
8542	412	10	)	)	-RRB-
8542	412	11	in	in	IN
8542	412	12	a	a	DT
8542	412	13	frying	frying	JJ
8542	412	14	-	-	HYPH
8542	412	15	pan	pan	NN
8542	412	16	,	,	,
8542	412	17	and	and	CC
8542	412	18	cook	cook	NN
8542	412	19	until	until	IN
8542	412	20	brown	brown	NNP
8542	412	21	.	.	.
8542	413	1	Set	Set	VBN
8542	413	2	on	on	IN
8542	413	3	the	the	DT
8542	413	4	back	back	NN
8542	413	5	of	of	IN
8542	413	6	the	the	DT
8542	413	7	stove	stove	NN
8542	413	8	and	and	CC
8542	413	9	cook	cook	VB
8542	413	10	slowly	slowly	RB
8542	413	11	for	for	IN
8542	413	12	ten	ten	CD
8542	413	13	minutes	minute	NNS
8542	413	14	.	.	.
8542	414	1	Cover	cover	VB
8542	414	2	with	with	IN
8542	414	3	milk	milk	NN
8542	414	4	,	,	,
8542	414	5	and	and	CC
8542	414	6	bake	bake	VB
8542	414	7	in	in	RP
8542	414	8	the	the	DT
8542	414	9	oven	oven	NN
8542	414	10	very	very	RB
8542	414	11	slowly	slowly	RB
8542	414	12	for	for	IN
8542	414	13	one	one	CD
8542	414	14	hour	hour	NN
8542	414	15	in	in	IN
8542	414	16	a	a	DT
8542	414	17	covered	covered	JJ
8542	414	18	pan	pan	NN
8542	414	19	.	.	.
8542	415	1	The	the	DT
8542	415	2	toughest	tough	JJS
8542	415	3	veal	veal	NN
8542	415	4	,	,	,
8542	415	5	cooked	cook	VBN
8542	415	6	in	in	IN
8542	415	7	this	this	DT
8542	415	8	way	way	NN
8542	415	9	,	,	,
8542	415	10	will	will	MD
8542	415	11	be	be	VB
8542	415	12	as	as	RB
8542	415	13	tender	tender	JJ
8542	415	14	as	as	IN
8542	415	15	chicken	chicken	NN
8542	415	16	.	.	.
8542	416	1	=	=	NFP
8542	416	2	Veal	veal	NN
8542	416	3	Patties=	Patties=	NNS
8542	416	4	1	1	CD
8542	416	5	1/2	1/2	CD
8542	416	6	Cupfuls	cupful	NNS
8542	416	7	of	of	IN
8542	416	8	Boiled	Boiled	NNP
8542	416	9	Rice	Rice	NNP
8542	416	10	1	1	CD
8542	416	11	Cupful	Cupful	NNP
8542	416	12	of	of	IN
8542	416	13	Veal	veal	NN
8542	416	14	1	1	CD
8542	416	15	Teaspoonful	teaspoonful	JJ
8542	416	16	of	of	IN
8542	416	17	Salt	Salt	NNP
8542	416	18	1/2	1/2	CD
8542	416	19	Teaspoonful	teaspoonful	JJ
8542	416	20	of	of	IN
8542	416	21	Poultry	Poultry	NNP
8542	416	22	Dressing	Dressing	NNP
8542	416	23	1	1	CD
8542	416	24	Egg	egg	NN
8542	416	25	1	1	CD
8542	416	26	Tablespoonful	tablespoonful	JJ
8542	416	27	of	of	IN
8542	416	28	Milk	Milk	NNP
8542	416	29	Grind	Grind	NNP
8542	416	30	or	or	CC
8542	416	31	chop	chop	VB
8542	416	32	the	the	DT
8542	416	33	veal	veal	NN
8542	416	34	,	,	,
8542	416	35	salt	salt	NN
8542	416	36	and	and	CC
8542	416	37	stir	stir	VB
8542	416	38	into	into	IN
8542	416	39	the	the	DT
8542	416	40	rice	rice	NN
8542	416	41	with	with	IN
8542	416	42	the	the	DT
8542	416	43	dressing	dressing	NN
8542	416	44	;	;	:
8542	416	45	beat	beat	VB
8542	416	46	the	the	DT
8542	416	47	eggs	egg	NNS
8542	416	48	,	,	,
8542	416	49	add	add	VB
8542	416	50	milk	milk	NN
8542	416	51	,	,	,
8542	416	52	and	and	CC
8542	416	53	stir	stir	VB
8542	416	54	all	all	RB
8542	416	55	together	together	RB
8542	416	56	.	.	.
8542	417	1	Drop	drop	VB
8542	417	2	a	a	DT
8542	417	3	tablespoonful	tablespoonful	JJ
8542	417	4	spread	spread	NN
8542	417	5	out	out	RP
8542	417	6	thin	thin	RB
8542	417	7	on	on	IN
8542	417	8	the	the	DT
8542	417	9	griddle	griddle	NN
8542	417	10	,	,	,
8542	417	11	and	and	CC
8542	417	12	fry	fry	VB
8542	417	13	as	as	IN
8542	417	14	you	-PRON-	PRP
8542	417	15	would	would	MD
8542	417	16	griddle	griddle	VB
8542	417	17	-	-	HYPH
8542	417	18	cakes	cakes	NNP
8542	417	19	.	.	.
8542	418	1	Chicken	chicken	NN
8542	418	2	,	,	,
8542	418	3	pork	pork	NN
8542	418	4	,	,	,
8542	418	5	or	or	CC
8542	418	6	lamb	lamb	NN
8542	418	7	may	may	MD
8542	418	8	be	be	VB
8542	418	9	used	use	VBN
8542	418	10	instead	instead	RB
8542	418	11	of	of	IN
8542	418	12	veal	veal	NN
8542	418	13	.	.	.
8542	419	1	*	*	NFP
8542	419	2	*	*	NFP
8542	419	3	*	*	NFP
8542	419	4	*	*	NFP
8542	419	5	*	*	NFP
8542	419	6	*	*	NFP
8542	419	7	=	=	NFP
8542	419	8	MISCELLANEOUS=	miscellaneous=	FW
8542	419	9	=	=	NFP
8542	419	10	Boston	Boston	NNP
8542	419	11	Baked	Baked	NNP
8542	419	12	Beans=	Beans=	VBD
8542	419	13	Pick	pick	VBP
8542	419	14	over	over	RP
8542	419	15	and	and	CC
8542	419	16	wash	wash	VB
8542	419	17	three	three	CD
8542	419	18	cupfuls	cupful	NNS
8542	419	19	of	of	IN
8542	419	20	small	small	JJ
8542	419	21	white	white	JJ
8542	419	22	beans	bean	NNS
8542	419	23	;	;	:
8542	419	24	cover	cover	VB
8542	419	25	with	with	IN
8542	419	26	cold	cold	JJ
8542	419	27	water	water	NN
8542	419	28	and	and	CC
8542	419	29	soak	soak	VB
8542	419	30	over	over	RP
8542	419	31	night	night	NN
8542	419	32	.	.	.
8542	420	1	In	in	IN
8542	420	2	the	the	DT
8542	420	3	morning	morning	NN
8542	420	4	,	,	,
8542	420	5	put	put	VBD
8542	420	6	them	-PRON-	PRP
8542	420	7	on	on	IN
8542	420	8	the	the	DT
8542	420	9	stove	stove	NN
8542	420	10	,	,	,
8542	420	11	just	just	RB
8542	420	12	to	to	IN
8542	420	13	scald	scald	NNP
8542	420	14	,	,	,
8542	420	15	not	not	RB
8542	420	16	boil	boil	VB
8542	420	17	,	,	,
8542	420	18	in	in	IN
8542	420	19	the	the	DT
8542	420	20	same	same	JJ
8542	420	21	water	water	NN
8542	420	22	.	.	.
8542	421	1	Pour	pour	VB
8542	421	2	off	off	IN
8542	421	3	the	the	DT
8542	421	4	water	water	NN
8542	421	5	and	and	CC
8542	421	6	put	put	VBD
8542	421	7	into	into	IN
8542	421	8	an	an	DT
8542	421	9	earthen	earthen	JJ
8542	421	10	bean	bean	NN
8542	421	11	-	-	HYPH
8542	421	12	pot	pot	NN
8542	421	13	.	.	.
8542	422	1	Add	add	VB
8542	422	2	seven	seven	CD
8542	422	3	teaspoonfuls	teaspoonful	NNS
8542	422	4	of	of	IN
8542	422	5	sugar	sugar	NN
8542	422	6	,	,	,
8542	422	7	one	one	CD
8542	422	8	teaspoonful	teaspoonful	NN
8542	422	9	of	of	IN
8542	422	10	salt	salt	NN
8542	422	11	,	,	,
8542	422	12	one	one	CD
8542	422	13	half	half	JJ
8542	422	14	-	-	HYPH
8542	422	15	pound	pound	NN
8542	422	16	of	of	IN
8542	422	17	salt	salt	NN
8542	422	18	pork	pork	NN
8542	422	19	,	,	,
8542	422	20	fat	fat	NN
8542	422	21	and	and	CC
8542	422	22	lean	lean	JJ
8542	422	23	mixed	mixed	JJ
8542	422	24	.	.	.
8542	423	1	Cover	cover	VB
8542	423	2	with	with	IN
8542	423	3	water	water	NN
8542	423	4	,	,	,
8542	423	5	and	and	CC
8542	423	6	bake	bake	VB
8542	423	7	from	from	IN
8542	423	8	eight	eight	CD
8542	423	9	A.M.	A.M.	NNP
8542	423	10	until	until	IN
8542	423	11	six	six	CD
8542	423	12	P.M.	P.M.	NNP
8542	423	13	As	as	IN
8542	423	14	the	the	DT
8542	423	15	water	water	NN
8542	423	16	boils	boil	VBZ
8542	423	17	away	away	RB
8542	423	18	add	add	VB
8542	423	19	more	more	JJR
8542	423	20	.	.	.
8542	424	1	=	=	NFP
8542	424	2	A	a	DT
8542	424	3	Breakfast	breakfast	NN
8542	424	4	Dish=	dish=	NN
8542	424	5	Take	take	VB
8542	424	6	stale	stale	JJ
8542	424	7	brown	brown	JJ
8542	424	8	bread	bread	NN
8542	424	9	,	,	,
8542	424	10	no	no	RB
8542	424	11	matter	matter	RB
8542	424	12	how	how	WRB
8542	424	13	dry	dry	JJ
8542	424	14	,	,	,
8542	424	15	and	and	CC
8542	424	16	boil	boil	VB
8542	424	17	until	until	IN
8542	424	18	it	-PRON-	PRP
8542	424	19	is	be	VBZ
8542	424	20	soft	soft	JJ
8542	424	21	like	like	IN
8542	424	22	pudding	pudding	NN
8542	424	23	.	.	.
8542	425	1	Serve	serve	VB
8542	425	2	hot	hot	JJ
8542	425	3	,	,	,
8542	425	4	with	with	IN
8542	425	5	cream	cream	NN
8542	425	6	.	.	.
8542	426	1	=	=	NFP
8542	426	2	Cracker	cracker	NN
8542	426	3	Tea	Tea	NNP
8542	426	4	for	for	IN
8542	426	5	Invalids=	Invalids=	NFP
8542	426	6	Take	take	VB
8542	426	7	four	four	CD
8542	426	8	Boston	Boston	NNP
8542	426	9	crackers	cracker	NNS
8542	426	10	,	,	,
8542	426	11	split	split	VBD
8542	426	12	open	open	JJ
8542	426	13	,	,	,
8542	426	14	toast	toast	NN
8542	426	15	to	to	IN
8542	426	16	a	a	DT
8542	426	17	delicate	delicate	JJ
8542	426	18	brown	brown	NN
8542	426	19	on	on	IN
8542	426	20	each	each	DT
8542	426	21	side	side	NN
8542	426	22	.	.	.
8542	427	1	Put	put	VB
8542	427	2	these	these	DT
8542	427	3	into	into	IN
8542	427	4	a	a	DT
8542	427	5	bowl	bowl	NN
8542	427	6	,	,	,
8542	427	7	or	or	CC
8542	427	8	earthen	earthen	JJ
8542	427	9	dish	dish	NN
8542	427	10	of	of	IN
8542	427	11	some	some	DT
8542	427	12	kind	kind	NN
8542	427	13	,	,	,
8542	427	14	pour	pour	VBP
8542	427	15	over	over	IN
8542	427	16	them	-PRON-	PRP
8542	427	17	a	a	DT
8542	427	18	quart	quart	NN
8542	427	19	of	of	IN
8542	427	20	boiling	boil	VBG
8542	427	21	water	water	NN
8542	427	22	.	.	.
8542	428	1	Let	let	VB
8542	428	2	it	-PRON-	PRP
8542	428	3	stand	stand	VB
8542	428	4	on	on	IN
8542	428	5	the	the	DT
8542	428	6	back	back	NN
8542	428	7	of	of	IN
8542	428	8	the	the	DT
8542	428	9	stove	stove	NN
8542	428	10	half	half	PDT
8542	428	11	an	an	DT
8542	428	12	hour	hour	NN
8542	428	13	.	.	.
8542	429	1	When	when	WRB
8542	429	2	cold	cold	JJ
8542	429	3	,	,	,
8542	429	4	give	give	VBP
8542	429	5	two	two	CD
8542	429	6	or	or	CC
8542	429	7	three	three	CD
8542	429	8	teaspoonfuls	teaspoonful	NNS
8542	429	9	to	to	IN
8542	429	10	the	the	DT
8542	429	11	patient	patient	NN
8542	429	12	.	.	.
8542	430	1	It	-PRON-	PRP
8542	430	2	is	be	VBZ
8542	430	3	nourishing	nourish	VBG
8542	430	4	,	,	,
8542	430	5	and	and	CC
8542	430	6	the	the	DT
8542	430	7	stomach	stomach	NN
8542	430	8	will	will	MD
8542	430	9	retain	retain	VB
8542	430	10	it	-PRON-	PRP
8542	430	11	when	when	WRB
8542	430	12	absolutely	absolutely	RB
8542	430	13	nothing	nothing	NN
8542	430	14	else	else	RB
8542	430	15	can	can	MD
8542	430	16	be	be	VB
8542	430	17	taken	take	VBN
8542	430	18	.	.	.
8542	431	1	=	=	NFP
8542	431	2	Crust	crust	NN
8542	431	3	Coffee=	coffee=	NN
8542	431	4	Take	take	VB
8542	431	5	the	the	DT
8542	431	6	crusts	crust	NNS
8542	431	7	,	,	,
8542	431	8	or	or	CC
8542	431	9	any	any	DT
8542	431	10	pieces	piece	NNS
8542	431	11	of	of	IN
8542	431	12	stale	stale	JJ
8542	431	13	brown	brown	JJ
8542	431	14	bread	bread	NN
8542	431	15	,	,	,
8542	431	16	and	and	CC
8542	431	17	bake	bake	VB
8542	431	18	in	in	RP
8542	431	19	the	the	DT
8542	431	20	oven	oven	NN
8542	431	21	until	until	IN
8542	431	22	hard	hard	JJ
8542	431	23	and	and	CC
8542	431	24	brown	brown	JJ
8542	431	25	.	.	.
8542	432	1	Put	put	VB
8542	432	2	them	-PRON-	PRP
8542	432	3	into	into	IN
8542	432	4	an	an	DT
8542	432	5	agate	agate	NN
8542	432	6	or	or	CC
8542	432	7	earthen	earthen	JJ
8542	432	8	tea	tea	NN
8542	432	9	-	-	HYPH
8542	432	10	pot	pot	NN
8542	432	11	,	,	,
8542	432	12	pour	pour	VBP
8542	432	13	over	over	IN
8542	432	14	them	-PRON-	PRP
8542	432	15	boiling	boil	VBG
8542	432	16	water	water	NN
8542	432	17	and	and	CC
8542	432	18	boil	boil	VB
8542	432	19	ten	ten	CD
8542	432	20	or	or	CC
8542	432	21	fifteen	fifteen	CD
8542	432	22	minutes	minute	NNS
8542	432	23	.	.	.
8542	433	1	Strain	strain	VB
8542	433	2	and	and	CC
8542	433	3	serve	serve	VB
8542	433	4	hot	hot	JJ
8542	433	5	like	like	IN
8542	433	6	any	any	DT
8542	433	7	coffee	coffee	NN
8542	433	8	,	,	,
8542	433	9	with	with	IN
8542	433	10	cream	cream	NN
8542	433	11	and	and	CC
8542	433	12	sugar	sugar	NN
8542	433	13	.	.	.
8542	434	1	=	=	NFP
8542	434	2	Grape	grape	NN
8542	434	3	Juice=	Juice=	NNP
8542	434	4	10	10	CD
8542	434	5	Pounds	Pounds	NNPS
8542	434	6	of	of	IN
8542	434	7	Grapes	Grapes	NNP
8542	434	8	3	3	CD
8542	434	9	Pounds	Pounds	NNPS
8542	434	10	of	of	IN
8542	434	11	Sugar	Sugar	NNP
8542	434	12	1	1	CD
8542	434	13	Cupful	Cupful	NNP
8542	434	14	of	of	IN
8542	434	15	Water	Water	NNP
8542	434	16	Pick	Pick	NNP
8542	434	17	from	from	IN
8542	434	18	the	the	DT
8542	434	19	stems	stem	NNS
8542	434	20	,	,	,
8542	434	21	and	and	CC
8542	434	22	wash	wash	VB
8542	434	23	clean	clean	JJ
8542	434	24	,	,	,
8542	434	25	ten	ten	CD
8542	434	26	pounds	pound	NNS
8542	434	27	of	of	IN
8542	434	28	grapes	grape	NNS
8542	434	29	.	.	.
8542	435	1	Put	put	VB
8542	435	2	them	-PRON-	PRP
8542	435	3	on	on	IN
8542	435	4	the	the	DT
8542	435	5	stove	stove	NN
8542	435	6	in	in	IN
8542	435	7	a	a	DT
8542	435	8	kettle	kettle	NN
8542	435	9	,	,	,
8542	435	10	with	with	IN
8542	435	11	a	a	DT
8542	435	12	little	little	JJ
8542	435	13	water	water	NN
8542	435	14	,	,	,
8542	435	15	and	and	CC
8542	435	16	cook	cook	VB
8542	435	17	until	until	IN
8542	435	18	tender	tender	NN
8542	435	19	.	.	.
8542	436	1	Strain	strain	VB
8542	436	2	through	through	IN
8542	436	3	a	a	DT
8542	436	4	flannel	flannel	NN
8542	436	5	bag	bag	NN
8542	436	6	.	.	.
8542	437	1	Do	do	VB
8542	437	2	not	not	RB
8542	437	3	squeeze	squeeze	VB
8542	437	4	it	-PRON-	PRP
8542	437	5	.	.	.
8542	438	1	Return	return	NN
8542	438	2	juice	juice	NN
8542	438	3	to	to	IN
8542	438	4	the	the	DT
8542	438	5	kettle	kettle	NN
8542	438	6	,	,	,
8542	438	7	add	add	VB
8542	438	8	sugar	sugar	NN
8542	438	9	,	,	,
8542	438	10	and	and	CC
8542	438	11	boil	boil	VB
8542	438	12	for	for	IN
8542	438	13	five	five	CD
8542	438	14	minutes	minute	NNS
8542	438	15	.	.	.
8542	439	1	Seal	seal	VB
8542	439	2	in	in	RP
8542	439	3	glass	glass	NN
8542	439	4	jars	jar	NNS
8542	439	5	when	when	WRB
8542	439	6	boiling	boil	VBG
8542	439	7	hot	hot	RB
8542	439	8	.	.	.
8542	440	1	Slant	slant	RB
8542	440	2	the	the	DT
8542	440	3	jars	jar	NNS
8542	440	4	,	,	,
8542	440	5	when	when	WRB
8542	440	6	filling	fill	VBG
8542	440	7	,	,	,
8542	440	8	to	to	TO
8542	440	9	prevent	prevent	VB
8542	440	10	cracking	cracking	NN
8542	440	11	.	.	.
8542	441	1	When	when	WRB
8542	441	2	serving	serve	VBG
8542	441	3	,	,	,
8542	441	4	add	add	VB
8542	441	5	nearly	nearly	RB
8542	441	6	the	the	DT
8542	441	7	same	same	JJ
8542	441	8	amount	amount	NN
8542	441	9	of	of	IN
8542	441	10	water	water	NN
8542	441	11	.	.	.
8542	442	1	=	=	NFP
8542	442	2	Mince	mince	NN
8542	442	3	Meat=	meat=	NN
8542	442	4	4	4	CD
8542	442	5	Cupfuls	cupful	NNS
8542	442	6	of	of	IN
8542	442	7	Chopped	Chopped	NNP
8542	442	8	Meat	Meat	NNP
8542	442	9	12	12	CD
8542	442	10	Cupfuls	cupful	NNS
8542	442	11	of	of	IN
8542	442	12	Chopped	Chopped	NNP
8542	442	13	Apples	Apples	NNP
8542	442	14	2	2	CD
8542	442	15	Cupfuls	cupful	NNS
8542	442	16	of	of	IN
8542	442	17	Chopped	Chopped	NNP
8542	442	18	Suet	Suet	NNP
8542	442	19	1	1	CD
8542	442	20	Cupful	cupful	NN
8542	442	21	of	of	IN
8542	442	22	Vinegar	Vinegar	NNP
8542	442	23	3	3	CD
8542	442	24	Cupfuls	Cupfuls	NNP
8542	442	25	Seeded	Seeded	NNP
8542	442	26	Raisins	raisin	NNS
8542	442	27	1	1	CD
8542	442	28	Cupful	cupful	NN
8542	442	29	of	of	IN
8542	442	30	Currants	currant	NNS
8542	442	31	5	5	CD
8542	442	32	Cupfuls	cupful	NNS
8542	442	33	of	of	IN
8542	442	34	Brown	Brown	NNP
8542	442	35	Sugar	Sugar	NNP
8542	442	36	1	1	CD
8542	442	37	1/2	1/2	CD
8542	442	38	Cupfuls	cupful	NNS
8542	442	39	of	of	IN
8542	442	40	Molasses	Molasses	NNP
8542	442	41	6	6	CD
8542	442	42	Teaspoonfuls	Teaspoonfuls	NNPS
8542	442	43	of	of	IN
8542	442	44	Cinnamon	Cinnamon	NNP
8542	442	45	3	3	CD
8542	442	46	Teaspoonfuls	Teaspoonfuls	NNPS
8542	442	47	of	of	IN
8542	442	48	Cloves	clove	NNS
8542	442	49	1	1	CD
8542	442	50	Teaspoonful	teaspoonful	JJ
8542	442	51	of	of	IN
8542	442	52	Nutmeg	Nutmeg	NNP
8542	442	53	1/4	1/4	CD
8542	442	54	Pound	Pound	NNP
8542	442	55	of	of	IN
8542	442	56	Citron	Citron	NNP
8542	442	57	Rind	Rind	NNP
8542	442	58	and	and	CC
8542	442	59	Juice	Juice	NNP
8542	442	60	of	of	IN
8542	442	61	One	one	CD
8542	442	62	Lemon	Lemon	NNP
8542	442	63	Butter	Butter	NNP
8542	442	64	the	the	DT
8542	442	65	size	size	NN
8542	442	66	of	of	IN
8542	442	67	an	an	DT
8542	442	68	Egg	Egg	NNP
8542	442	69	and	and	CC
8542	442	70	Salt	Salt	NNP
8542	442	71	Moisten	Moisten	NNP
8542	442	72	with	with	IN
8542	442	73	cold	cold	JJ
8542	442	74	coffee	coffee	NN
8542	442	75	or	or	CC
8542	442	76	strong	strong	JJ
8542	442	77	tea	tea	NN
8542	442	78	.	.	.
8542	443	1	Cook	cook	VB
8542	443	2	slowly	slowly	RB
8542	443	3	two	two	CD
8542	443	4	hours	hour	NNS
8542	443	5	.	.	.
8542	444	1	=	=	NFP
8542	444	2	Home	home	NN
8542	444	3	-	-	HYPH
8542	444	4	made	make	VBN
8542	444	5	Potato	Potato	NNP
8542	444	6	Yeast=	yeast=	NN
8542	444	7	4	4	CD
8542	444	8	Good	good	JJ
8542	444	9	-	-	HYPH
8542	444	10	Sized	Sized	NNP
8542	444	11	Potatoes	Potatoes	NNP
8542	444	12	1	1	CD
8542	444	13	Quart	Quart	NNP
8542	444	14	of	of	IN
8542	444	15	Boiling	Boiling	NNP
8542	444	16	Water	Water	NNP
8542	444	17	2/3	2/3	CD
8542	444	18	Cupful	Cupful	NNP
8542	444	19	of	of	IN
8542	444	20	Sugar	Sugar	NNP
8542	444	21	1/3	1/3	CD
8542	444	22	Cupful	Cupful	NNP
8542	444	23	of	of	IN
8542	444	24	Salt	Salt	NNP
8542	444	25	1	1	CD
8542	444	26	1/2	1/2	CD
8542	444	27	Cupfuls	cupful	NNS
8542	444	28	of	of	IN
8542	444	29	Old	Old	NNP
8542	444	30	Yeast	Yeast	NNP
8542	444	31	Boil	Boil	NNP
8542	444	32	,	,	,
8542	444	33	peel	peel	NN
8542	444	34	and	and	CC
8542	444	35	mash	mash	VB
8542	444	36	the	the	DT
8542	444	37	potatoes	potato	NNS
8542	444	38	;	;	:
8542	444	39	add	add	VB
8542	444	40	the	the	DT
8542	444	41	boiling	boiling	NN
8542	444	42	water	water	NN
8542	444	43	,	,	,
8542	444	44	sugar	sugar	NN
8542	444	45	and	and	CC
8542	444	46	salt	salt	NN
8542	444	47	.	.	.
8542	445	1	If	if	IN
8542	445	2	old	old	JJ
8542	445	3	yeast	yeast	NN
8542	445	4	can	can	MD
8542	445	5	not	not	RB
8542	445	6	be	be	VB
8542	445	7	obtained	obtain	VBN
8542	445	8	,	,	,
8542	445	9	use	use	VB
8542	445	10	one	one	CD
8542	445	11	and	and	CC
8542	445	12	one	one	CD
8542	445	13	-	-	HYPH
8542	445	14	half	half	NN
8542	445	15	cakes	cake	NNS
8542	445	16	of	of	IN
8542	445	17	compressed	compress	VBN
8542	445	18	yeast	yeast	NN
8542	445	19	.	.	.
8542	446	1	Put	put	VB
8542	446	2	this	this	DT
8542	446	3	into	into	IN
8542	446	4	a	a	DT
8542	446	5	pitcher	pitcher	NN
8542	446	6	or	or	CC
8542	446	7	dish	dish	NN
8542	446	8	which	which	WDT
8542	446	9	will	will	MD
8542	446	10	hold	hold	VB
8542	446	11	three	three	CD
8542	446	12	pints	pint	NNS
8542	446	13	;	;	:
8542	446	14	place	place	NN
8542	446	15	in	in	IN
8542	446	16	a	a	DT
8542	446	17	warm	warm	JJ
8542	446	18	spot	spot	NN
8542	446	19	to	to	TO
8542	446	20	rise	rise	VB
8542	446	21	;	;	:
8542	446	22	keep	keep	VB
8542	446	23	covered	cover	VBN
8542	446	24	.	.	.
8542	447	1	Use	use	VB
8542	447	2	two	two	CD
8542	447	3	-	-	HYPH
8542	447	4	thirds	third	NNS
8542	447	5	of	of	IN
8542	447	6	a	a	DT
8542	447	7	cupful	cupful	NN
8542	447	8	to	to	IN
8542	447	9	one	one	CD
8542	447	10	quart	quart	NN
8542	447	11	of	of	IN
8542	447	12	flour	flour	NN
8542	447	13	.	.	.
8542	448	1	This	this	DT
8542	448	2	recipe	recipe	NN
8542	448	3	has	have	VBZ
8542	448	4	been	be	VBN
8542	448	5	in	in	IN
8542	448	6	use	use	NN
8542	448	7	over	over	IN
8542	448	8	fifty	fifty	CD
8542	448	9	years	year	NNS
8542	448	10	.	.	.
8542	449	1	*	*	NFP
8542	449	2	*	*	NFP
8542	449	3	*	*	NFP
8542	449	4	*	*	NFP
8542	449	5	*	*	NFP
8542	449	6	*	*	NFP
8542	449	7	=	=	SYM
8542	449	8	PICKLES=	pickles=	NN
8542	449	9	=	=	SYM
8542	449	10	Pickled	pickle	VBN
8542	449	11	Cauliflower=	Cauliflower=	NNS
8542	449	12	1	1	CD
8542	449	13	Cauliflower	cauliflower	NN
8542	449	14	2	2	CD
8542	449	15	Tablespoonfuls	tablespoonful	NNS
8542	449	16	of	of	IN
8542	449	17	Salt	Salt	NNP
8542	449	18	Cloves	Cloves	NNP
8542	449	19	1	1	CD
8542	449	20	Quart	quart	NN
8542	449	21	of	of	IN
8542	449	22	Vinegar	Vinegar	NNP
8542	449	23	1	1	CD
8542	449	24	Teaspoonful	teaspoonful	JJ
8542	449	25	of	of	IN
8542	449	26	Whole	whole	JJ
8542	449	27	Cloves	clove	NNS
8542	449	28	1	1	CD
8542	449	29	Teaspoonful	teaspoonful	JJ
8542	449	30	of	of	IN
8542	449	31	White	White	NNP
8542	449	32	Mustard	Mustard	NNP
8542	449	33	Seed	Seed	NNP
8542	449	34	Pull	Pull	NNP
8542	449	35	the	the	DT
8542	449	36	cauliflower	cauliflower	NN
8542	449	37	into	into	IN
8542	449	38	pieces	piece	NNS
8542	449	39	,	,	,
8542	449	40	put	put	VBN
8542	449	41	into	into	IN
8542	449	42	cold	cold	JJ
8542	449	43	water	water	NN
8542	449	44	with	with	IN
8542	449	45	the	the	DT
8542	449	46	salt	salt	NN
8542	449	47	,	,	,
8542	449	48	heat	heat	NN
8542	449	49	gradually	gradually	RB
8542	449	50	and	and	CC
8542	449	51	boil	boil	VB
8542	449	52	five	five	CD
8542	449	53	minutes	minute	NNS
8542	449	54	,	,	,
8542	449	55	then	then	RB
8542	449	56	drain	drain	VB
8542	449	57	until	until	IN
8542	449	58	dry	dry	JJ
8542	449	59	.	.	.
8542	450	1	Put	put	VB
8542	450	2	this	this	DT
8542	450	3	into	into	IN
8542	450	4	a	a	DT
8542	450	5	glass	glass	NN
8542	450	6	jar	jar	NN
8542	450	7	.	.	.
8542	451	1	Boil	boil	VB
8542	451	2	the	the	DT
8542	451	3	clove	clove	NN
8542	451	4	and	and	CC
8542	451	5	mustard	mustard	NN
8542	451	6	seed	seed	NN
8542	451	7	in	in	IN
8542	451	8	the	the	DT
8542	451	9	vinegar	vinegar	NN
8542	451	10	,	,	,
8542	451	11	and	and	CC
8542	451	12	pour	pour	VB
8542	451	13	over	over	IN
8542	451	14	the	the	DT
8542	451	15	cauliflower	cauliflower	NN
8542	451	16	,	,	,
8542	451	17	hot	hot	JJ
8542	451	18	.	.	.
8542	452	1	Have	have	VBP
8542	452	2	it	-PRON-	PRP
8542	452	3	covered	cover	VBN
8542	452	4	with	with	IN
8542	452	5	vinegar	vinegar	NN
8542	452	6	.	.	.
8542	453	1	Seal	seal	VB
8542	453	2	while	while	IN
8542	453	3	hot	hot	JJ
8542	453	4	.	.	.
8542	454	1	=	=	NFP
8542	454	2	Green	Green	NNP
8542	454	3	Chopped	Chopped	NNP
8542	454	4	Pickle	Pickle	NNP
8542	454	5	,	,	,
8542	454	6	No	no	UH
8542	454	7	.	.	.
8542	455	1	1=	1=	CD
8542	455	2	1	1	CD
8542	455	3	Peck	Peck	NNP
8542	455	4	of	of	IN
8542	455	5	Green	Green	NNP
8542	455	6	Tomatoes	Tomatoes	NNP
8542	455	7	6	6	CD
8542	455	8	Large	Large	NNP
8542	455	9	Onions	onion	NNS
8542	455	10	4	4	CD
8542	455	11	Green	Green	NNP
8542	455	12	Peppers	Peppers	NNPS
8542	455	13	2	2	CD
8542	455	14	Red	Red	NNP
8542	455	15	Peppers	Peppers	NNPS
8542	455	16	2	2	CD
8542	455	17	Pounds	Pounds	NNPS
8542	455	18	of	of	IN
8542	455	19	Brown	Brown	NNP
8542	455	20	Sugar	Sugar	NNP
8542	455	21	4	4	CD
8542	455	22	Bunches	Bunches	NNPS
8542	455	23	of	of	IN
8542	455	24	Celery	Celery	NNP
8542	455	25	3	3	CD
8542	455	26	Pints	Pints	NNPS
8542	455	27	of	of	IN
8542	455	28	Vinegar	Vinegar	NNP
8542	455	29	2	2	CD
8542	455	30	Tablespoonfuls	tablespoonful	NNS
8542	455	31	of	of	IN
8542	455	32	Allspice	Allspice	NNP
8542	455	33	2	2	CD
8542	455	34	Tablespoonfuls	tablespoonful	NNS
8542	455	35	of	of	IN
8542	455	36	Whole	whole	JJ
8542	455	37	Cloves	clove	NNS
8542	455	38	2	2	CD
8542	455	39	Sticks	Sticks	NNPS
8542	455	40	of	of	IN
8542	455	41	Cinnamon	Cinnamon	NNP
8542	455	42	Put	Put	VBD
8542	455	43	the	the	DT
8542	455	44	tomatoes	tomato	NNS
8542	455	45	,	,	,
8542	455	46	onions	onion	NNS
8542	455	47	and	and	CC
8542	455	48	peppers	pepper	NNS
8542	455	49	through	through	IN
8542	455	50	the	the	DT
8542	455	51	meat	meat	NN
8542	455	52	-	-	HYPH
8542	455	53	grinder	grinder	NN
8542	455	54	,	,	,
8542	455	55	or	or	CC
8542	455	56	chop	chop	NN
8542	455	57	fine	fine	RB
8542	455	58	,	,	,
8542	455	59	and	and	CC
8542	455	60	sprinkle	sprinkle	VB
8542	455	61	over	over	IN
8542	455	62	them	-PRON-	PRP
8542	455	63	one	one	CD
8542	455	64	cupful	cupful	NN
8542	455	65	of	of	IN
8542	455	66	salt	salt	NN
8542	455	67	.	.	.
8542	456	1	Let	let	VB
8542	456	2	stand	stand	VB
8542	456	3	over	over	IN
8542	456	4	night	night	NN
8542	456	5	.	.	.
8542	457	1	In	in	IN
8542	457	2	the	the	DT
8542	457	3	morning	morning	NN
8542	457	4	drain	drain	NN
8542	457	5	off	off	IN
8542	457	6	the	the	DT
8542	457	7	water	water	NN
8542	457	8	,	,	,
8542	457	9	put	put	VBN
8542	457	10	in	in	IN
8542	457	11	the	the	DT
8542	457	12	other	other	JJ
8542	457	13	ingredients	ingredient	NNS
8542	457	14	and	and	CC
8542	457	15	let	let	VBP
8542	457	16	come	come	VB
8542	457	17	to	to	IN
8542	457	18	the	the	DT
8542	457	19	boiling	boiling	NN
8542	457	20	point	point	NN
8542	457	21	,	,	,
8542	457	22	then	then	RB
8542	457	23	add	add	VB
8542	457	24	one	one	CD
8542	457	25	ten	ten	CD
8542	457	26	-	-	HYPH
8542	457	27	cent	cent	NN
8542	457	28	bottle	bottle	NN
8542	457	29	of	of	IN
8542	457	30	horse	horse	NN
8542	457	31	-	-	HYPH
8542	457	32	radish	radish	NN
8542	457	33	.	.	.
8542	458	1	Seal	seal	VB
8542	458	2	in	in	RP
8542	458	3	jars	jar	NNS
8542	458	4	having	have	VBG
8542	458	5	a	a	DT
8542	458	6	glass	glass	NN
8542	458	7	top	top	NN
8542	458	8	.	.	.
8542	459	1	=	=	NFP
8542	459	2	Green	Green	NNP
8542	459	3	Chopped	Chopped	NNP
8542	459	4	Pickle	Pickle	NNP
8542	459	5	,	,	,
8542	459	6	No	no	UH
8542	459	7	.	.	.
8542	460	1	2=	2=	CD
8542	460	2	1	1	CD
8542	460	3	Peck	Peck	NNP
8542	460	4	of	of	IN
8542	460	5	Green	Green	NNP
8542	460	6	Tomatoes	Tomatoes	NNP
8542	460	7	2	2	CD
8542	460	8	Large	large	JJ
8542	460	9	Cauliflowers	cauliflower	NNS
8542	460	10	1	1	CD
8542	460	11	Head	head	NN
8542	460	12	of	of	IN
8542	460	13	White	White	NNP
8542	460	14	Cabbage	Cabbage	NNP
8542	460	15	3	3	CD
8542	460	16	Pounds	Pounds	NNPS
8542	460	17	of	of	IN
8542	460	18	Sugar	Sugar	NNP
8542	460	19	Vinegar	Vinegar	NNP
8542	460	20	6	6	CD
8542	460	21	Red	Red	NNP
8542	460	22	Peppers	Peppers	NNPS
8542	460	23	(	(	-LRB-
8542	460	24	Seeded	Seeded	NNP
8542	460	25	)	)	-RRB-
8542	460	26	5	5	CD
8542	460	27	Large	large	JJ
8542	460	28	Onions	onion	NNS
8542	460	29	1	1	CD
8542	460	30	Cupful	cupful	NN
8542	460	31	of	of	IN
8542	460	32	Salt	Salt	NNP
8542	460	33	1/2	1/2	CD
8542	460	34	Ounce	Ounce	NNP
8542	460	35	of	of	IN
8542	460	36	White	White	NNP
8542	460	37	Mustard	Mustard	NNP
8542	460	38	Seed	Seed	NNP
8542	460	39	1/2	1/2	CD
8542	460	40	Ounce	ounce	NN
8542	460	41	of	of	IN
8542	460	42	Whole	Whole	NNP
8542	460	43	Cloves	clove	NNS
8542	460	44	1/2	1/2	CD
8542	460	45	Ounce	ounce	NN
8542	460	46	of	of	IN
8542	460	47	Celery	Celery	NNP
8542	460	48	Seed	seed	NN
8542	460	49	1	1	CD
8542	460	50	Dessertspoonful	dessertspoonful	NN
8542	460	51	of	of	IN
8542	460	52	Ground	Ground	NNP
8542	460	53	Mace	Mace	NNP
8542	460	54	Put	put	VB
8542	460	55	through	through	IN
8542	460	56	the	the	DT
8542	460	57	meat	meat	NN
8542	460	58	-	-	HYPH
8542	460	59	grinder	grinder	NN
8542	460	60	,	,	,
8542	460	61	or	or	CC
8542	460	62	chop	chop	NN
8542	460	63	,	,	,
8542	460	64	tomatoes	tomato	NNS
8542	460	65	,	,	,
8542	460	66	cauliflower	cauliflower	NN
8542	460	67	,	,	,
8542	460	68	cabbage	cabbage	NN
8542	460	69	,	,	,
8542	460	70	onions	onion	NNS
8542	460	71	,	,	,
8542	460	72	and	and	CC
8542	460	73	peppers	pepper	NNS
8542	460	74	.	.	.
8542	461	1	Sprinkle	sprinkle	VB
8542	461	2	over	over	IN
8542	461	3	these	these	DT
8542	461	4	one	one	CD
8542	461	5	cupful	cupful	NN
8542	461	6	of	of	IN
8542	461	7	salt	salt	NN
8542	461	8	and	and	CC
8542	461	9	let	let	VB
8542	461	10	stand	stand	VB
8542	461	11	over	over	IN
8542	461	12	night	night	NN
8542	461	13	.	.	.
8542	462	1	In	in	IN
8542	462	2	the	the	DT
8542	462	3	morning	morning	NN
8542	462	4	drain	drain	NN
8542	462	5	off	off	RP
8542	462	6	water	water	NN
8542	462	7	,	,	,
8542	462	8	cover	cover	VB
8542	462	9	with	with	IN
8542	462	10	vinegar	vinegar	NN
8542	462	11	,	,	,
8542	462	12	and	and	CC
8542	462	13	add	add	VB
8542	462	14	the	the	DT
8542	462	15	other	other	JJ
8542	462	16	ingredients	ingredient	NNS
8542	462	17	.	.	.
8542	463	1	Cook	cook	VB
8542	463	2	until	until	IN
8542	463	3	tender	tender	NN
8542	463	4	.	.	.
8542	464	1	=	=	NFP
8542	464	2	Chili	Chili	NNP
8542	464	3	Sauce	Sauce	NNP
8542	464	4	,	,	,
8542	464	5	No	no	UH
8542	464	6	.	.	.
8542	465	1	1=	1=	CD
8542	465	2	6	6	CD
8542	465	3	Ripe	Ripe	NNP
8542	465	4	Tomatoes	Tomatoes	NNP
8542	465	5	1	1	CD
8542	465	6	Onion	onion	NN
8542	465	7	4	4	CD
8542	465	8	Green	Green	NNP
8542	465	9	Peppers	pepper	NNS
8542	465	10	1	1	CD
8542	465	11	Tablespoonful	tablespoonful	JJ
8542	465	12	of	of	IN
8542	465	13	Sugar	Sugar	NNP
8542	465	14	1	1	CD
8542	465	15	Tablespoonful	tablespoonful	JJ
8542	465	16	of	of	IN
8542	465	17	Salt	salt	NN
8542	465	18	1	1	CD
8542	465	19	1/2	1/2	CD
8542	465	20	Cupfuls	cupful	NNS
8542	465	21	of	of	IN
8542	465	22	Vinegar	Vinegar	NNP
8542	465	23	Chop	Chop	NNP
8542	465	24	,	,	,
8542	465	25	or	or	CC
8542	465	26	put	put	VBD
8542	465	27	through	through	IN
8542	465	28	the	the	DT
8542	465	29	meat	meat	NN
8542	465	30	-	-	HYPH
8542	465	31	grinder	grinder	NN
8542	465	32	,	,	,
8542	465	33	tomatoes	tomato	NNS
8542	465	34	,	,	,
8542	465	35	peppers	pepper	NNS
8542	465	36	and	and	CC
8542	465	37	onions	onion	NNS
8542	465	38	,	,	,
8542	465	39	add	add	VB
8542	465	40	sugar	sugar	NN
8542	465	41	,	,	,
8542	465	42	salt	salt	NN
8542	465	43	and	and	CC
8542	465	44	vinegar	vinegar	NN
8542	465	45	.	.	.
8542	466	1	Boil	Boil	NNP
8542	466	2	one	one	CD
8542	466	3	hour	hour	NN
8542	466	4	and	and	CC
8542	466	5	seal	seal	NN
8542	466	6	in	in	RP
8542	466	7	jars	jar	NNS
8542	466	8	.	.	.
8542	467	1	=	=	NFP
8542	467	2	Chili	Chili	NNP
8542	467	3	Sauce	Sauce	NNP
8542	467	4	,	,	,
8542	467	5	No	no	UH
8542	467	6	.	.	.
8542	468	1	2=	2=	CD
8542	468	2	1	1	CD
8542	468	3	Quart	quart	NN
8542	468	4	of	of	IN
8542	468	5	Ripe	Ripe	NNP
8542	468	6	Tomatoes	Tomatoes	NNP
8542	468	7	1	1	CD
8542	468	8	Cupful	cupful	NN
8542	468	9	of	of	IN
8542	468	10	Cider	cider	NN
8542	468	11	Vinegar	vinegar	NN
8542	468	12	1	1	CD
8542	468	13	Onion	onion	NN
8542	468	14	1	1	CD
8542	468	15	Red	Red	NNP
8542	468	16	Pepper	pepper	NN
8542	468	17	2	2	CD
8542	468	18	Teaspoonfuls	Teaspoonfuls	NNPS
8542	468	19	of	of	IN
8542	468	20	Salt	salt	NN
8542	468	21	2	2	CD
8542	468	22	Teaspoonfuls	Teaspoonfuls	NNPS
8542	468	23	of	of	IN
8542	468	24	White	White	NNP
8542	468	25	Sugar	Sugar	NNP
8542	468	26	Chop	Chop	NNP
8542	468	27	,	,	,
8542	468	28	or	or	CC
8542	468	29	put	put	VBD
8542	468	30	through	through	IN
8542	468	31	the	the	DT
8542	468	32	grinder	grinder	NN
8542	468	33	,	,	,
8542	468	34	the	the	DT
8542	468	35	onion	onion	NN
8542	468	36	and	and	CC
8542	468	37	pepper	pepper	NN
8542	468	38	,	,	,
8542	468	39	then	then	RB
8542	468	40	add	add	VB
8542	468	41	the	the	DT
8542	468	42	other	other	JJ
8542	468	43	ingredients	ingredient	NNS
8542	468	44	and	and	CC
8542	468	45	cook	cook	VB
8542	468	46	one	one	CD
8542	468	47	hour	hour	NN
8542	468	48	,	,	,
8542	468	49	uncovered	uncover	VBN
8542	468	50	.	.	.
8542	469	1	=	=	NFP
8542	469	2	Chili	Chili	NNP
8542	469	3	Sauce	Sauce	NNP
8542	469	4	,	,	,
8542	469	5	No	no	UH
8542	469	6	.	.	.
8542	470	1	3=	3=	CD
8542	470	2	8	8	CD
8542	470	3	or	or	CC
8542	470	4	9	9	CD
8542	470	5	Large	large	JJ
8542	470	6	Ripe	ripe	JJ
8542	470	7	Tomatoes	tomato	NNS
8542	470	8	1	1	CD
8542	470	9	Large	large	JJ
8542	470	10	Onion	onion	NN
8542	470	11	2	2	CD
8542	470	12	Red	Red	NNP
8542	470	13	Peppers	pepper	NNS
8542	470	14	1	1	CD
8542	470	15	Teaspoonful	teaspoonful	JJ
8542	470	16	of	of	IN
8542	470	17	Cloves	clove	NNS
8542	470	18	1	1	CD
8542	470	19	Teaspoonful	teaspoonful	JJ
8542	470	20	of	of	IN
8542	470	21	Allspice	Allspice	NNP
8542	470	22	1	1	CD
8542	470	23	Nutmeg	nutmeg	NN
8542	470	24	1	1	CD
8542	470	25	Tablespoonful	tablespoonful	JJ
8542	470	26	of	of	IN
8542	470	27	Salt	salt	NN
8542	470	28	2	2	CD
8542	470	29	Tablespoonfuls	Tablespoonfuls	NNPS
8542	470	30	of	of	IN
8542	470	31	Sugar	Sugar	NNP
8542	470	32	1	1	CD
8542	470	33	Teaspoonful	Teaspoonful	NNP
8542	470	34	of	of	IN
8542	470	35	Ginger	Ginger	NNP
8542	470	36	1	1	CD
8542	470	37	Teaspoonful	Teaspoonful	NNP
8542	470	38	of	of	IN
8542	470	39	Cinnamon	Cinnamon	NNP
8542	470	40	2	2	CD
8542	470	41	Small	Small	NNP
8542	470	42	Cupfuls	Cupfuls	NNP
8542	470	43	of	of	IN
8542	470	44	Vinegar	Vinegar	NNP
8542	470	45	Chop	Chop	NNP
8542	470	46	the	the	DT
8542	470	47	onion	onion	NN
8542	470	48	and	and	CC
8542	470	49	peppers	pepper	NNS
8542	470	50	fine	fine	JJ
8542	470	51	,	,	,
8542	470	52	mix	mix	VB
8542	470	53	all	all	RB
8542	470	54	together	together	RB
8542	470	55	,	,	,
8542	470	56	and	and	CC
8542	470	57	cook	cook	VB
8542	470	58	half	half	PDT
8542	470	59	an	an	DT
8542	470	60	hour	hour	NN
8542	470	61	.	.	.
8542	471	1	Bottle	bottle	VB
8542	471	2	while	while	IN
8542	471	3	hot	hot	JJ
8542	471	4	.	.	.
8542	472	1	=	=	NFP
8542	472	2	Chow	Chow	NNP
8542	472	3	Chow	Chow	NNP
8542	472	4	,	,	,
8542	472	5	No	no	UH
8542	472	6	.	.	.
8542	473	1	1=	1=	CD
8542	473	2	1/2	1/2	CD
8542	473	3	Peck	peck	NN
8542	473	4	Green	Green	NNP
8542	473	5	Tomatoes	Tomatoes	NNP
8542	473	6	1	1	CD
8542	473	7	Large	large	JJ
8542	473	8	Head	head	NN
8542	473	9	of	of	IN
8542	473	10	Cabbage	cabbage	NN
8542	473	11	6	6	CD
8542	473	12	Large	Large	NNP
8542	473	13	Onions	onion	NNS
8542	473	14	1/2	1/2	CD
8542	473	15	Pint	pint	NN
8542	473	16	Grated	grate	VBN
8542	473	17	Horseradish	Horseradish	NNP
8542	473	18	1/4	1/4	CD
8542	473	19	Pound	Pound	NNP
8542	473	20	of	of	IN
8542	473	21	White	White	NNP
8542	473	22	Mustard	Mustard	NNP
8542	473	23	Seed	Seed	NNP
8542	473	24	1/4	1/4	CD
8542	473	25	Cupful	Cupful	NNP
8542	473	26	of	of	IN
8542	473	27	Ground	Ground	NNP
8542	473	28	Black	Black	NNP
8542	473	29	Pepper	Pepper	NNP
8542	473	30	1/2	1/2	CD
8542	473	31	Ounce	ounce	NN
8542	473	32	of	of	IN
8542	473	33	Celery	Celery	NNP
8542	473	34	Seed	seed	NN
8542	473	35	2	2	CD
8542	473	36	Pounds	Pounds	NNPS
8542	473	37	of	of	IN
8542	473	38	Brown	Brown	NNP
8542	473	39	Sugar	Sugar	NNP
8542	473	40	3	3	CD
8542	473	41	Quarts	Quarts	NNPS
8542	473	42	of	of	IN
8542	473	43	Vinegar	Vinegar	NNP
8542	473	44	1	1	CD
8542	473	45	Cupful	Cupful	NNP
8542	473	46	of	of	IN
8542	473	47	Salt	Salt	NNP
8542	473	48	Chop	Chop	NNP
8542	473	49	or	or	CC
8542	473	50	grind	grind	NN
8542	473	51	tomatoes	tomato	NNS
8542	473	52	,	,	,
8542	473	53	cabbage	cabbage	NN
8542	473	54	and	and	CC
8542	473	55	onions	onion	NNS
8542	473	56	,	,	,
8542	473	57	very	very	RB
8542	473	58	fine	fine	JJ
8542	473	59	and	and	CC
8542	473	60	salt	salt	VBP
8542	473	61	over	over	IN
8542	473	62	night	night	NN
8542	473	63	.	.	.
8542	474	1	Next	next	JJ
8542	474	2	day	day	NN
8542	474	3	,	,	,
8542	474	4	drain	drain	VB
8542	474	5	off	off	RP
8542	474	6	the	the	DT
8542	474	7	brine	brine	NN
8542	474	8	,	,	,
8542	474	9	add	add	VB
8542	474	10	vinegar	vinegar	NN
8542	474	11	and	and	CC
8542	474	12	other	other	JJ
8542	474	13	ingredients	ingredient	NNS
8542	474	14	,	,	,
8542	474	15	then	then	RB
8542	474	16	mix	mix	VB
8542	474	17	well	well	RB
8542	474	18	and	and	CC
8542	474	19	put	put	VB
8542	474	20	into	into	IN
8542	474	21	glass	glass	NN
8542	474	22	jars	jar	NNS
8542	474	23	.	.	.
8542	475	1	_	_	NNP
8542	475	2	Do	do	VBP
8542	475	3	not	not	RB
8542	475	4	cook	cook	VB
8542	475	5	_	_	NNP
8542	475	6	.	.	.
8542	476	1	=	=	NFP
8542	476	2	Chow	Chow	NNP
8542	476	3	Chow	Chow	NNP
8542	476	4	,	,	,
8542	476	5	No	no	UH
8542	476	6	.	.	.
8542	477	1	2=	2=	CD
8542	477	2	1	1	CD
8542	477	3	Peck	Peck	NNP
8542	477	4	of	of	IN
8542	477	5	Green	Green	NNP
8542	477	6	Tomatoes	Tomatoes	NNP
8542	477	7	1	1	CD
8542	477	8	Cupful	cupful	NN
8542	477	9	of	of	IN
8542	477	10	Salt	Salt	NNP
8542	477	11	6	6	CD
8542	477	12	Onions	Onions	NNPS
8542	477	13	6	6	CD
8542	477	14	Peppers	Peppers	NNPS
8542	477	15	1	1	CD
8542	477	16	Cupful	cupful	NN
8542	477	17	of	of	IN
8542	477	18	Sugar	Sugar	NNP
8542	477	19	Vinegar	Vinegar	NNP
8542	477	20	enough	enough	RB
8542	477	21	to	to	TO
8542	477	22	cover	cover	VB
8542	477	23	1	1	CD
8542	477	24	Tablespoonful	tablespoonful	JJ
8542	477	25	of	of	IN
8542	477	26	Cinnamon	Cinnamon	NNP
8542	477	27	1	1	CD
8542	477	28	Tablespoonful	tablespoonful	JJ
8542	477	29	of	of	IN
8542	477	30	Cloves	clove	NNS
8542	477	31	1	1	CD
8542	477	32	Tablespoonful	tablespoonful	JJ
8542	477	33	of	of	IN
8542	477	34	Allspice	allspice	NN
8542	477	35	1	1	CD
8542	477	36	Even	even	RB
8542	477	37	Spoonful	spoonful	JJ
8542	477	38	of	of	IN
8542	477	39	Ginger	Ginger	NNP
8542	477	40	Cut	Cut	NNP
8542	477	41	the	the	DT
8542	477	42	tomatoes	tomato	NNS
8542	477	43	,	,	,
8542	477	44	onions	onion	NNS
8542	477	45	and	and	CC
8542	477	46	peppers	pepper	NNS
8542	477	47	into	into	IN
8542	477	48	small	small	JJ
8542	477	49	pieces	piece	NNS
8542	477	50	.	.	.
8542	478	1	Put	put	VB
8542	478	2	the	the	DT
8542	478	3	salt	salt	NN
8542	478	4	over	over	IN
8542	478	5	them	-PRON-	PRP
8542	478	6	and	and	CC
8542	478	7	let	let	VBD
8542	478	8	stand	stand	VB
8542	478	9	over	over	IN
8542	478	10	night	night	NN
8542	478	11	.	.	.
8542	479	1	Drain	drain	VB
8542	479	2	off	off	IN
8542	479	3	the	the	DT
8542	479	4	liquor	liquor	NN
8542	479	5	the	the	DT
8542	479	6	next	next	JJ
8542	479	7	day	day	NN
8542	479	8	and	and	CC
8542	479	9	throw	throw	VB
8542	479	10	it	-PRON-	PRP
8542	479	11	away	away	RB
8542	479	12	.	.	.
8542	480	1	Mix	mix	VB
8542	480	2	all	all	DT
8542	480	3	together	together	RB
8542	480	4	,	,	,
8542	480	5	cover	cover	VB
8542	480	6	with	with	IN
8542	480	7	vinegar	vinegar	NN
8542	480	8	and	and	CC
8542	480	9	simmer	simmer	NN
8542	480	10	until	until	IN
8542	480	11	tender	tender	NN
8542	480	12	.	.	.
8542	481	1	Seal	seal	VB
8542	481	2	in	in	RP
8542	481	3	glass	glass	NN
8542	481	4	jars	jar	NNS
8542	481	5	.	.	.
8542	482	1	=	=	NFP
8542	482	2	Cold	cold	JJ
8542	482	3	Catsup=	catsup=	NN
8542	482	4	1	1	CD
8542	482	5	Peck	peck	NN
8542	482	6	of	of	IN
8542	482	7	Ripe	Ripe	NNP
8542	482	8	Tomatoes	Tomatoes	NNP
8542	482	9	2	2	CD
8542	482	10	Tablespoonfuls	tablespoonful	NNS
8542	482	11	of	of	IN
8542	482	12	Salt	salt	NN
8542	482	13	1	1	CD
8542	482	14	Teacupful	teacupful	JJ
8542	482	15	of	of	IN
8542	482	16	White	White	NNP
8542	482	17	Mustard	Mustard	NNP
8542	482	18	Seed	Seed	NNP
8542	482	19	2	2	CD
8542	482	20	Teacupfuls	teacupful	NNS
8542	482	21	of	of	IN
8542	482	22	Chopped	Chopped	NNP
8542	482	23	or	or	CC
8542	482	24	Ground	Ground	NNP
8542	482	25	Onions	Onions	NNPS
8542	482	26	1	1	CD
8542	482	27	Teacupful	Teacupful	NNP
8542	482	28	of	of	IN
8542	482	29	Sugar	Sugar	NNP
8542	482	30	2	2	CD
8542	482	31	Tablespoonfuls	Tablespoonfuls	NNPS
8542	482	32	of	of	IN
8542	482	33	Pepper	pepper	NN
8542	482	34	4	4	CD
8542	482	35	Red	Red	NNP
8542	482	36	Peppers	Peppers	NNPS
8542	482	37	8	8	CD
8542	482	38	Celery	Celery	NNP
8542	482	39	Stalks	Stalks	NNPS
8542	482	40	,	,	,
8542	482	41	or	or	CC
8542	482	42	2	2	CD
8542	482	43	Ounces	Ounces	NNPS
8542	482	44	of	of	IN
8542	482	45	Celery	Celery	NNP
8542	482	46	Seed	seed	NN
8542	482	47	2	2	CD
8542	482	48	Teaspoonfuls	Teaspoonfuls	NNPS
8542	482	49	of	of	IN
8542	482	50	Ground	ground	NN
8542	482	51	Cloves	Cloves	NNP
8542	482	52	3	3	CD
8542	482	53	Pints	Pints	NNPS
8542	482	54	of	of	IN
8542	482	55	Vinegar	Vinegar	NNP
8542	482	56	Drain	Drain	NNP
8542	482	57	the	the	DT
8542	482	58	tomatoes	tomato	NNS
8542	482	59	well	well	RB
8542	482	60	before	before	IN
8542	482	61	mixing	mix	VBG
8542	482	62	.	.	.
8542	483	1	Mix	mix	VB
8542	483	2	together	together	RB
8542	483	3	,	,	,
8542	483	4	let	let	VBD
8542	483	5	stand	stand	VB
8542	483	6	a	a	DT
8542	483	7	few	few	JJ
8542	483	8	hours	hour	NNS
8542	483	9	and	and	CC
8542	483	10	it	-PRON-	PRP
8542	483	11	is	be	VBZ
8542	483	12	ready	ready	JJ
8542	483	13	for	for	IN
8542	483	14	use	use	NN
8542	483	15	.	.	.
8542	484	1	=	=	NFP
8542	484	2	Corn	corn	NN
8542	484	3	Relish=	Relish=	VBZ
8542	484	4	18	18	CD
8542	484	5	Ears	Ears	NNPS
8542	484	6	of	of	IN
8542	484	7	Corn	corn	NN
8542	484	8	1	1	CD
8542	484	9	Onion	onion	NN
8542	484	10	1	1	CD
8542	484	11	Cabbage	cabbage	NN
8542	484	12	1/4	1/4	CD
8542	484	13	Pound	Pound	NNP
8542	484	14	of	of	IN
8542	484	15	Mustard	mustard	NN
8542	484	16	1	1	CD
8542	484	17	Pint	pint	NN
8542	484	18	of	of	IN
8542	484	19	Vinegar	Vinegar	NNP
8542	484	20	4	4	CD
8542	484	21	Cupfuls	Cupfuls	NNP
8542	484	22	of	of	IN
8542	484	23	Sugar	Sugar	NNP
8542	484	24	1/2	1/2	CD
8542	484	25	Cupful	Cupful	NNP
8542	484	26	of	of	IN
8542	484	27	Salt	Salt	NNP
8542	484	28	2	2	CD
8542	484	29	Peppers	Peppers	NNPS
8542	484	30	Cut	cut	VBP
8542	484	31	the	the	DT
8542	484	32	corn	corn	NN
8542	484	33	from	from	IN
8542	484	34	the	the	DT
8542	484	35	cob	cob	NN
8542	484	36	,	,	,
8542	484	37	chop	chop	NN
8542	484	38	onion	onion	NN
8542	484	39	,	,	,
8542	484	40	peppers	pepper	NNS
8542	484	41	and	and	CC
8542	484	42	cabbage	cabbage	NN
8542	484	43	,	,	,
8542	484	44	add	add	VB
8542	484	45	sugar	sugar	NN
8542	484	46	,	,	,
8542	484	47	salt	salt	NN
8542	484	48	and	and	CC
8542	484	49	vinegar	vinegar	NN
8542	484	50	,	,	,
8542	484	51	and	and	CC
8542	484	52	cook	cook	VB
8542	484	53	slowly	slowly	RB
8542	484	54	three	three	CD
8542	484	55	-	-	HYPH
8542	484	56	quarters	quarter	NNS
8542	484	57	of	of	IN
8542	484	58	an	an	DT
8542	484	59	hour	hour	NN
8542	484	60	.	.	.
8542	485	1	Ten	ten	CD
8542	485	2	minutes	minute	NNS
8542	485	3	before	before	IN
8542	485	4	taking	take	VBG
8542	485	5	from	from	IN
8542	485	6	the	the	DT
8542	485	7	fire	fire	NN
8542	485	8	,	,	,
8542	485	9	add	add	VB
8542	485	10	a	a	DT
8542	485	11	very	very	RB
8542	485	12	scant	scant	JJ
8542	485	13	fourth	fourth	JJ
8542	485	14	of	of	IN
8542	485	15	a	a	DT
8542	485	16	pound	pound	NN
8542	485	17	of	of	IN
8542	485	18	dissolved	dissolved	JJ
8542	485	19	mustard	mustard	NN
8542	485	20	.	.	.
8542	486	1	Seal	seal	VB
8542	486	2	in	in	RP
8542	486	3	glass	glass	NN
8542	486	4	jars	jar	NNS
8542	486	5	.	.	.
8542	487	1	=	=	NFP
8542	487	2	Home	home	NN
8542	487	3	-	-	HYPH
8542	487	4	Made	make	VBN
8542	487	5	Cucumber	Cucumber	NNP
8542	487	6	Pickles=	pickles=	NN
8542	487	7	Take	take	VB
8542	487	8	enough	enough	JJ
8542	487	9	small	small	JJ
8542	487	10	cucumbers	cucumber	NNS
8542	487	11	to	to	TO
8542	487	12	fill	fill	VB
8542	487	13	four	four	CD
8542	487	14	one	one	CD
8542	487	15	-	-	HYPH
8542	487	16	quart	quart	NN
8542	487	17	jars	jar	NNS
8542	487	18	;	;	:
8542	487	19	wash	wash	VB
8542	487	20	and	and	CC
8542	487	21	sprinkle	sprinkle	VB
8542	487	22	over	over	IN
8542	487	23	them	-PRON-	PRP
8542	487	24	one	one	CD
8542	487	25	cupful	cupful	NN
8542	487	26	of	of	IN
8542	487	27	table	table	NN
8542	487	28	salt	salt	NN
8542	487	29	;	;	:
8542	487	30	let	let	VB
8542	487	31	them	-PRON-	PRP
8542	487	32	remain	remain	VB
8542	487	33	over	over	IN
8542	487	34	night	night	NN
8542	487	35	;	;	:
8542	487	36	in	in	IN
8542	487	37	the	the	DT
8542	487	38	morning	morning	NN
8542	487	39	,	,	,
8542	487	40	wash	wash	NN
8542	487	41	and	and	CC
8542	487	42	pack	pack	NN
8542	487	43	in	in	IN
8542	487	44	the	the	DT
8542	487	45	jars	jar	NNS
8542	487	46	.	.	.
8542	488	1	Add	add	VB
8542	488	2	one	one	CD
8542	488	3	teaspoonful	teaspoonful	NN
8542	488	4	of	of	IN
8542	488	5	whole	whole	JJ
8542	488	6	cloves	clove	NNS
8542	488	7	,	,	,
8542	488	8	one	one	CD
8542	488	9	teaspoonful	teaspoonful	NN
8542	488	10	of	of	IN
8542	488	11	whole	whole	JJ
8542	488	12	allspice	allspice	NN
8542	488	13	,	,	,
8542	488	14	one	one	CD
8542	488	15	teaspoonful	teaspoonful	NN
8542	488	16	of	of	IN
8542	488	17	white	white	JJ
8542	488	18	mustard	mustard	NN
8542	488	19	seed	seed	NN
8542	488	20	,	,	,
8542	488	21	and	and	CC
8542	488	22	two	two	CD
8542	488	23	pieces	piece	NNS
8542	488	24	of	of	IN
8542	488	25	alum	alum	NN
8542	488	26	,	,	,
8542	488	27	as	as	RB
8542	488	28	large	large	JJ
8542	488	29	as	as	IN
8542	488	30	a	a	DT
8542	488	31	pea	pea	NN
8542	488	32	,	,	,
8542	488	33	to	to	IN
8542	488	34	each	each	DT
8542	488	35	jar	jar	NN
8542	488	36	.	.	.
8542	489	1	Fill	fill	VB
8542	489	2	the	the	DT
8542	489	3	jars	jar	NNS
8542	489	4	with	with	IN
8542	489	5	boiling	boil	VBG
8542	489	6	vinegar	vinegar	NN
8542	489	7	,	,	,
8542	489	8	and	and	CC
8542	489	9	seal	seal	NN
8542	489	10	.	.	.
8542	490	1	=	=	NFP
8542	490	2	Quickly	Quickly	NNP
8542	490	3	Made	make	VBD
8542	490	4	Cucumber	Cucumber	NNP
8542	490	5	Pickle=	pickle=	CD
8542	490	6	Take	take	VB
8542	490	7	small	small	JJ
8542	490	8	cucumbers	cucumber	NNS
8542	490	9	,	,	,
8542	490	10	wipe	wipe	NN
8542	490	11	clean	clean	JJ
8542	490	12	and	and	CC
8542	490	13	lay	lie	VBD
8542	490	14	them	-PRON-	PRP
8542	490	15	in	in	IN
8542	490	16	a	a	DT
8542	490	17	small	small	JJ
8542	490	18	jar	jar	NN
8542	490	19	or	or	CC
8542	490	20	stone	stone	NN
8542	490	21	crock	crock	NN
8542	490	22	.	.	.
8542	491	1	Allow	allow	VB
8542	491	2	one	one	CD
8542	491	3	quart	quart	NN
8542	491	4	of	of	IN
8542	491	5	coarse	coarse	JJ
8542	491	6	salt	salt	NN
8542	491	7	to	to	IN
8542	491	8	a	a	DT
8542	491	9	pail	pail	NN
8542	491	10	of	of	IN
8542	491	11	water	water	NN
8542	491	12	.	.	.
8542	492	1	Boil	Boil	NNP
8542	492	2	the	the	DT
8542	492	3	salt	salt	NN
8542	492	4	and	and	CC
8542	492	5	water	water	NN
8542	492	6	until	until	IN
8542	492	7	the	the	DT
8542	492	8	salt	salt	NN
8542	492	9	is	be	VBZ
8542	492	10	dissolved	dissolve	VBN
8542	492	11	,	,	,
8542	492	12	skim	skim	NN
8542	492	13	and	and	CC
8542	492	14	pour	pour	NN
8542	492	15	boiling	boil	VBG
8542	492	16	hot	hot	JJ
8542	492	17	on	on	IN
8542	492	18	the	the	DT
8542	492	19	cucumbers	cucumber	NNS
8542	492	20	.	.	.
8542	493	1	Cover	cover	VB
8542	493	2	them	-PRON-	PRP
8542	493	3	tight	tight	JJ
8542	493	4	,	,	,
8542	493	5	and	and	CC
8542	493	6	let	let	VB
8542	493	7	them	-PRON-	PRP
8542	493	8	stand	stand	VB
8542	493	9	twenty	twenty	CD
8542	493	10	-	-	HYPH
8542	493	11	four	four	CD
8542	493	12	hours	hour	NNS
8542	493	13	,	,	,
8542	493	14	then	then	RB
8542	493	15	turn	turn	VB
8542	493	16	out	out	RP
8542	493	17	and	and	CC
8542	493	18	drain	drain	VB
8542	493	19	.	.	.
8542	494	1	Boil	boil	VB
8542	494	2	as	as	RB
8542	494	3	much	much	JJ
8542	494	4	vinegar	vinegar	NN
8542	494	5	as	as	IN
8542	494	6	will	will	MD
8542	494	7	cover	cover	VB
8542	494	8	the	the	DT
8542	494	9	cucumbers	cucumber	NNS
8542	494	10	,	,	,
8542	494	11	skimming	skim	VBG
8542	494	12	thoroughly	thoroughly	RB
8542	494	13	.	.	.
8542	495	1	Put	put	VB
8542	495	2	the	the	DT
8542	495	3	cucumbers	cucumber	NNS
8542	495	4	into	into	IN
8542	495	5	clean	clean	JJ
8542	495	6	glass	glass	NN
8542	495	7	jars	jar	NNS
8542	495	8	and	and	CC
8542	495	9	pour	pour	VB
8542	495	10	the	the	DT
8542	495	11	vinegar	vinegar	NN
8542	495	12	on	on	IN
8542	495	13	boiling	boil	VBG
8542	495	14	hot	hot	RB
8542	495	15	.	.	.
8542	496	1	Put	put	VB
8542	496	2	in	in	RP
8542	496	3	a	a	DT
8542	496	4	piece	piece	NN
8542	496	5	of	of	IN
8542	496	6	alum	alum	NN
8542	496	7	the	the	DT
8542	496	8	size	size	NN
8542	496	9	of	of	IN
8542	496	10	a	a	DT
8542	496	11	bean	bean	NN
8542	496	12	,	,	,
8542	496	13	and	and	CC
8542	496	14	seal	seal	NN
8542	496	15	.	.	.
8542	497	1	They	-PRON-	PRP
8542	497	2	will	will	MD
8542	497	3	be	be	VB
8542	497	4	ready	ready	JJ
8542	497	5	for	for	IN
8542	497	6	use	use	NN
8542	497	7	in	in	IN
8542	497	8	forty	forty	CD
8542	497	9	-	-	HYPH
8542	497	10	eight	eight	CD
8542	497	11	hours	hour	NNS
8542	497	12	.	.	.
8542	498	1	Add	add	VB
8542	498	2	peppers	pepper	NNS
8542	498	3	and	and	CC
8542	498	4	spice	spice	VB
8542	498	5	if	if	IN
8542	498	6	desired	desire	VBN
8542	498	7	.	.	.
8542	499	1	=	=	NFP
8542	499	2	Mixed	mix	VBN
8542	499	3	Pickles=	pickles=	CD
8542	499	4	2	2	CD
8542	499	5	Quarts	quart	NNS
8542	499	6	of	of	IN
8542	499	7	Green	Green	NNP
8542	499	8	Tomatoes	Tomatoes	NNP
8542	499	9	2	2	CD
8542	499	10	Quarts	Quarts	NNPS
8542	499	11	of	of	IN
8542	499	12	Cucumbers	Cucumbers	NNPS
8542	499	13	2	2	CD
8542	499	14	Quarts	Quarts	NNPS
8542	499	15	of	of	IN
8542	499	16	Small	Small	NNP
8542	499	17	Onions	Onions	NNPS
8542	499	18	2	2	CD
8542	499	19	Heads	head	NNS
8542	499	20	of	of	IN
8542	499	21	Cauliflower	Cauliflower	NNP
8542	499	22	2	2	CD
8542	499	23	Green	Green	NNP
8542	499	24	Peppers	Peppers	NNPS
8542	499	25	1	1	CD
8542	499	26	Gallon	gallon	NN
8542	499	27	of	of	IN
8542	499	28	Vinegar	vinegar	NN
8542	499	29	1/2	1/2	CD
8542	499	30	Pound	Pound	NNP
8542	499	31	of	of	IN
8542	499	32	Ground	Ground	NNP
8542	499	33	Mustard	Mustard	NNP
8542	499	34	3	3	CD
8542	499	35	Cupfuls	Cupfuls	NNP
8542	499	36	of	of	IN
8542	499	37	Sugar	Sugar	NNP
8542	499	38	1	1	CD
8542	499	39	Ounce	Ounce	NNP
8542	499	40	of	of	IN
8542	499	41	Tumeric	Tumeric	NNP
8542	499	42	Powder	Powder	NNP
8542	499	43	1	1	CD
8542	499	44	Cupful	Cupful	NNP
8542	499	45	of	of	IN
8542	499	46	Flour	flour	NN
8542	499	47	1	1	CD
8542	499	48	Cupful	Cupful	NNP
8542	499	49	of	of	IN
8542	499	50	Salt	Salt	NNP
8542	499	51	Cut	Cut	NNP
8542	499	52	the	the	DT
8542	499	53	tomatoes	tomato	NNS
8542	499	54	,	,	,
8542	499	55	cucumbers	cucumber	NNS
8542	499	56	,	,	,
8542	499	57	onions	onion	NNS
8542	499	58	,	,	,
8542	499	59	cauliflower	cauliflower	NN
8542	499	60	and	and	CC
8542	499	61	peppers	pepper	NNS
8542	499	62	into	into	IN
8542	499	63	small	small	JJ
8542	499	64	pieces	piece	NNS
8542	499	65	.	.	.
8542	500	1	Pour	pour	VB
8542	500	2	over	over	IN
8542	500	3	them	-PRON-	PRP
8542	500	4	boiling	boil	VBG
8542	500	5	brine	brine	NN
8542	500	6	,	,	,
8542	500	7	made	make	VBN
8542	500	8	of	of	IN
8542	500	9	three	three	CD
8542	500	10	quarts	quart	NNS
8542	500	11	of	of	IN
8542	500	12	water	water	NN
8542	500	13	and	and	CC
8542	500	14	one	one	CD
8542	500	15	cupful	cupful	NN
8542	500	16	of	of	IN
8542	500	17	salt	salt	NN
8542	500	18	.	.	.
8542	501	1	Let	let	VB
8542	501	2	this	this	DT
8542	501	3	stand	stand	VB
8542	501	4	twenty	twenty	CD
8542	501	5	-	-	HYPH
8542	501	6	four	four	CD
8542	501	7	hours	hour	NNS
8542	501	8	,	,	,
8542	501	9	then	then	RB
8542	501	10	pour	pour	VB
8542	501	11	off	off	RP
8542	501	12	the	the	DT
8542	501	13	brine	brine	NN
8542	501	14	.	.	.
8542	502	1	Stir	stir	VB
8542	502	2	the	the	DT
8542	502	3	flour	flour	NN
8542	502	4	,	,	,
8542	502	5	mustard	mustard	NN
8542	502	6	,	,	,
8542	502	7	sugar	sugar	NN
8542	502	8	and	and	CC
8542	502	9	tumeric	tumeric	NN
8542	502	10	powder	powder	NN
8542	502	11	together	together	RB
8542	502	12	,	,	,
8542	502	13	and	and	CC
8542	502	14	wet	wet	JJ
8542	502	15	with	with	IN
8542	502	16	a	a	DT
8542	502	17	little	little	JJ
8542	502	18	of	of	IN
8542	502	19	the	the	DT
8542	502	20	vinegar	vinegar	NN
8542	502	21	,	,	,
8542	502	22	then	then	RB
8542	502	23	stir	stir	VB
8542	502	24	it	-PRON-	PRP
8542	502	25	into	into	IN
8542	502	26	the	the	DT
8542	502	27	boiling	boiling	NN
8542	502	28	vinegar	vinegar	NN
8542	502	29	,	,	,
8542	502	30	as	as	IN
8542	502	31	you	-PRON-	PRP
8542	502	32	would	would	MD
8542	502	33	make	make	VB
8542	502	34	gravy	gravy	NN
8542	502	35	.	.	.
8542	503	1	Put	put	VB
8542	503	2	the	the	DT
8542	503	3	other	other	JJ
8542	503	4	ingredients	ingredient	NNS
8542	503	5	in	in	IN
8542	503	6	,	,	,
8542	503	7	and	and	CC
8542	503	8	simmer	simmer	VB
8542	503	9	together	together	RB
8542	503	10	until	until	IN
8542	503	11	all	all	DT
8542	503	12	are	be	VBP
8542	503	13	tender	tender	JJ
8542	503	14	.	.	.
8542	504	1	Seal	seal	VB
8542	504	2	in	in	RP
8542	504	3	glass	glass	NN
8542	504	4	jars	jar	NNS
8542	504	5	.	.	.
8542	505	1	=	=	NFP
8542	505	2	Piccalilli	Piccalilli	NNP
8542	505	3	,	,	,
8542	505	4	No	no	UH
8542	505	5	.	.	.
8542	506	1	1=	1=	CD
8542	506	2	1	1	CD
8542	506	3	Peck	Peck	NNP
8542	506	4	of	of	IN
8542	506	5	Green	Green	NNP
8542	506	6	Tomatoes	Tomatoes	NNP
8542	506	7	1	1	CD
8542	506	8	1/2	1/2	CD
8542	506	9	Cupfuls	cupful	NNS
8542	506	10	of	of	IN
8542	506	11	Sugar	Sugar	NNP
8542	506	12	1/2	1/2	CD
8542	506	13	Cupful	Cupful	NNP
8542	506	14	of	of	IN
8542	506	15	Salt	Salt	NNP
8542	506	16	3	3	CD
8542	506	17	Pints	Pints	NNPS
8542	506	18	of	of	IN
8542	506	19	Vinegar	Vinegar	NNP
8542	506	20	2	2	CD
8542	506	21	Large	large	JJ
8542	506	22	Spoonfuls	spoonful	NNS
8542	506	23	of	of	IN
8542	506	24	Ground	ground	NN
8542	506	25	Cloves	Cloves	NNP
8542	506	26	1/2	1/2	CD
8542	506	27	Pint	pint	NN
8542	506	28	of	of	IN
8542	506	29	Green	Green	NNP
8542	506	30	Peppers	Peppers	NNPS
8542	506	31	Chop	Chop	NNP
8542	506	32	all	all	RB
8542	506	33	together	together	RB
8542	506	34	and	and	CC
8542	506	35	simmer	simmer	JJ
8542	506	36	three	three	CD
8542	506	37	hours	hour	NNS
8542	506	38	.	.	.
8542	507	1	=	=	NFP
8542	507	2	Piccalilli	Piccalilli	NNP
8542	507	3	,	,	,
8542	507	4	No	no	UH
8542	507	5	.	.	.
8542	508	1	2=	2=	CD
8542	508	2	1	1	CD
8542	508	3	Peck	Peck	NNP
8542	508	4	of	of	IN
8542	508	5	Green	Green	NNP
8542	508	6	Tomatoes	Tomatoes	NNP
8542	508	7	1	1	CD
8542	508	8	Ounce	ounce	NN
8542	508	9	of	of	IN
8542	508	10	Whole	Whole	NNP
8542	508	11	Cloves	Cloves	NNPS
8542	508	12	,	,	,
8542	508	13	Allspice	Allspice	NNP
8542	508	14	,	,	,
8542	508	15	and	and	CC
8542	508	16	Mustard	Mustard	NNP
8542	508	17	Seed	Seed	NNP
8542	508	18	4	4	CD
8542	508	19	Onions	Onions	NNPS
8542	508	20	2	2	CD
8542	508	21	Green	Green	NNP
8542	508	22	Peppers	pepper	NNS
8542	508	23	Vinegar	vinegar	VBP
8542	508	24	to	to	TO
8542	508	25	cover	cover	VB
8542	508	26	1	1	CD
8542	508	27	Cupful	Cupful	NNP
8542	508	28	of	of	IN
8542	508	29	Salt	Salt	NNP
8542	508	30	Slice	Slice	NNP
8542	508	31	the	the	DT
8542	508	32	tomatoes	tomato	NNS
8542	508	33	,	,	,
8542	508	34	sprinkle	sprinkle	VB
8542	508	35	over	over	IN
8542	508	36	the	the	DT
8542	508	37	salt	salt	NN
8542	508	38	,	,	,
8542	508	39	and	and	CC
8542	508	40	let	let	VB
8542	508	41	stand	stand	VB
8542	508	42	over	over	IN
8542	508	43	night	night	NN
8542	508	44	.	.	.
8542	509	1	In	in	IN
8542	509	2	the	the	DT
8542	509	3	morning	morning	NN
8542	509	4	,	,	,
8542	509	5	pour	pour	VB
8542	509	6	off	off	RP
8542	509	7	the	the	DT
8542	509	8	water	water	NN
8542	509	9	and	and	CC
8542	509	10	drain	drain	NN
8542	509	11	.	.	.
8542	510	1	Slice	slice	NN
8542	510	2	peppers	pepper	NNS
8542	510	3	and	and	CC
8542	510	4	onions	onion	NNS
8542	510	5	,	,	,
8542	510	6	tie	tie	VB
8542	510	7	the	the	DT
8542	510	8	spices	spice	NNS
8542	510	9	in	in	IN
8542	510	10	a	a	DT
8542	510	11	piece	piece	NN
8542	510	12	of	of	IN
8542	510	13	cheese	cheese	NN
8542	510	14	-	-	HYPH
8542	510	15	cloth	cloth	NN
8542	510	16	,	,	,
8542	510	17	put	put	VB
8542	510	18	all	all	RB
8542	510	19	together	together	RB
8542	510	20	,	,	,
8542	510	21	and	and	CC
8542	510	22	pour	pour	VB
8542	510	23	over	over	IN
8542	510	24	the	the	DT
8542	510	25	vinegar	vinegar	NN
8542	510	26	.	.	.
8542	511	1	Let	let	VB
8542	511	2	simmer	simmer	NN
8542	511	3	three	three	CD
8542	511	4	or	or	CC
8542	511	5	four	four	CD
8542	511	6	hours	hour	NNS
8542	511	7	,	,	,
8542	511	8	and	and	CC
8542	511	9	seal	seal	VB
8542	511	10	in	in	RP
8542	511	11	glass	glass	NN
8542	511	12	jars	jar	NNS
8542	511	13	.	.	.
8542	512	1	Very	very	RB
8542	512	2	good	good	JJ
8542	512	3	,	,	,
8542	512	4	and	and	CC
8542	512	5	not	not	RB
8542	512	6	sweetened	sweeten	VBN
8542	512	7	.	.	.
8542	513	1	=	=	NFP
8542	513	2	Piccalilli	Piccalilli	NNP
8542	513	3	,	,	,
8542	513	4	No	no	UH
8542	513	5	.	.	.
8542	514	1	3=	3=	CD
8542	514	2	1	1	CD
8542	514	3	Peck	peck	NN
8542	514	4	of	of	IN
8542	514	5	Green	Green	NNP
8542	514	6	Tomatoes	Tomatoes	NNP
8542	514	7	4	4	CD
8542	514	8	Green	Green	NNP
8542	514	9	Peppers	Peppers	NNPS
8542	514	10	Allspice	Allspice	NNP
8542	514	11	,	,	,
8542	514	12	Cloves	Cloves	NNPS
8542	514	13	and	and	CC
8542	514	14	Mustard	Mustard	NNP
8542	514	15	Seed	Seed	NNP
8542	514	16	1	1	CD
8542	514	17	Cupful	cupful	NN
8542	514	18	of	of	IN
8542	514	19	Salt	Salt	NNP
8542	514	20	6	6	CD
8542	514	21	Onions	Onions	NNPS
8542	514	22	Vinegar	Vinegar	NNP
8542	514	23	Wipe	Wipe	NNP
8542	514	24	clean	clean	JJ
8542	514	25	,	,	,
8542	514	26	cut	cut	VBN
8542	514	27	into	into	IN
8542	514	28	small	small	JJ
8542	514	29	pieces	piece	NNS
8542	514	30	,	,	,
8542	514	31	sprinkle	sprinkle	VB
8542	514	32	over	over	IN
8542	514	33	them	-PRON-	PRP
8542	514	34	a	a	DT
8542	514	35	cupful	cupful	NN
8542	514	36	of	of	IN
8542	514	37	salt	salt	NN
8542	514	38	,	,	,
8542	514	39	and	and	CC
8542	514	40	let	let	VB
8542	514	41	stand	stand	VB
8542	514	42	over	over	IN
8542	514	43	night	night	NN
8542	514	44	.	.	.
8542	515	1	In	in	IN
8542	515	2	the	the	DT
8542	515	3	morning	morning	NN
8542	515	4	,	,	,
8542	515	5	drain	drain	VB
8542	515	6	off	off	RP
8542	515	7	the	the	DT
8542	515	8	liquor	liquor	NN
8542	515	9	,	,	,
8542	515	10	add	add	VB
8542	515	11	six	six	CD
8542	515	12	onions	onion	NNS
8542	515	13	,	,	,
8542	515	14	four	four	CD
8542	515	15	green	green	JJ
8542	515	16	peppers	pepper	NNS
8542	515	17	,	,	,
8542	515	18	sliced	slice	VBD
8542	515	19	thin	thin	JJ
8542	515	20	,	,	,
8542	515	21	one	one	CD
8542	515	22	ounce	ounce	NN
8542	515	23	each	each	DT
8542	515	24	,	,	,
8542	515	25	of	of	IN
8542	515	26	whole	whole	JJ
8542	515	27	allspice	allspice	NN
8542	515	28	,	,	,
8542	515	29	cloves	clove	NNS
8542	515	30	,	,	,
8542	515	31	and	and	CC
8542	515	32	white	white	JJ
8542	515	33	mustard	mustard	NN
8542	515	34	seed	seed	NN
8542	515	35	.	.	.
8542	516	1	Tie	tie	VB
8542	516	2	the	the	DT
8542	516	3	spices	spice	NNS
8542	516	4	in	in	IN
8542	516	5	a	a	DT
8542	516	6	muslin	muslin	NN
8542	516	7	bag	bag	NN
8542	516	8	,	,	,
8542	516	9	cover	cover	VB
8542	516	10	with	with	IN
8542	516	11	vinegar	vinegar	NN
8542	516	12	,	,	,
8542	516	13	and	and	CC
8542	516	14	cook	cook	VB
8542	516	15	three	three	CD
8542	516	16	or	or	CC
8542	516	17	four	four	CD
8542	516	18	hours	hour	NNS
8542	516	19	slowly	slowly	RB
8542	516	20	,	,	,
8542	516	21	until	until	IN
8542	516	22	very	very	RB
8542	516	23	tender	tender	NN
8542	516	24	,	,	,
8542	516	25	in	in	IN
8542	516	26	an	an	DT
8542	516	27	agate	agate	JJ
8542	516	28	kettle	kettle	NN
8542	516	29	.	.	.
8542	517	1	This	this	DT
8542	517	2	is	be	VBZ
8542	517	3	much	much	RB
8542	517	4	nicer	nice	JJR
8542	517	5	if	if	IN
8542	517	6	sealed	seal	VBN
8542	517	7	in	in	IN
8542	517	8	glass	glass	NN
8542	517	9	jars	jar	NNS
8542	517	10	.	.	.
8542	518	1	=	=	NFP
8542	518	2	Tomato	Tomato	NNP
8542	518	3	Catsup	Catsup	NNP
8542	518	4	,	,	,
8542	518	5	No	no	UH
8542	518	6	.	.	.
8542	519	1	1=	1=	CD
8542	519	2	1	1	CD
8542	519	3	Peck	peck	NN
8542	519	4	of	of	IN
8542	519	5	Ripe	Ripe	NNP
8542	519	6	Tomatoes	Tomatoes	NNP
8542	519	7	6	6	CD
8542	519	8	Cupfuls	Cupfuls	NNPS
8542	519	9	of	of	IN
8542	519	10	Vinegar	Vinegar	NNP
8542	519	11	8	8	CD
8542	519	12	Onions	Onions	NNPS
8542	519	13	2	2	CD
8542	519	14	Cupfuls	Cupfuls	NNP
8542	519	15	of	of	IN
8542	519	16	Sugar	Sugar	NNP
8542	519	17	6	6	CD
8542	519	18	Red	Red	NNP
8542	519	19	Peppers	Peppers	NNPS
8542	519	20	1/2	1/2	CD
8542	519	21	Cupful	Cupful	NNP
8542	519	22	of	of	IN
8542	519	23	Salt	Salt	NNP
8542	519	24	Chop	Chop	NNP
8542	519	25	or	or	CC
8542	519	26	grind	grind	NN
8542	519	27	onions	onion	NNS
8542	519	28	and	and	CC
8542	519	29	peppers	pepper	NNS
8542	519	30	.	.	.
8542	520	1	Put	put	VB
8542	520	2	with	with	IN
8542	520	3	tomatoes	tomato	NNS
8542	520	4	,	,	,
8542	520	5	stew	stew	NN
8542	520	6	and	and	CC
8542	520	7	press	press	NN
8542	520	8	through	through	IN
8542	520	9	colander	colander	NN
8542	520	10	,	,	,
8542	520	11	then	then	RB
8542	520	12	add	add	VB
8542	520	13	the	the	DT
8542	520	14	rest	rest	NN
8542	520	15	of	of	IN
8542	520	16	the	the	DT
8542	520	17	ingredients	ingredient	NNS
8542	520	18	and	and	CC
8542	520	19	boil	boil	VB
8542	520	20	until	until	IN
8542	520	21	it	-PRON-	PRP
8542	520	22	is	be	VBZ
8542	520	23	thick	thick	JJ
8542	520	24	.	.	.
8542	521	1	Seal	seal	VB
8542	521	2	while	while	IN
8542	521	3	hot	hot	JJ
8542	521	4	in	in	IN
8542	521	5	glass	glass	NN
8542	521	6	jars	jar	NNS
8542	521	7	.	.	.
8542	522	1	=	=	NFP
8542	522	2	Tomato	Tomato	NNP
8542	522	3	Catsup	Catsup	NNP
8542	522	4	,	,	,
8542	522	5	No	no	UH
8542	522	6	.	.	.
8542	523	1	2=	2=	CD
8542	523	2	1	1	CD
8542	523	3	Pint	pint	NN
8542	523	4	of	of	IN
8542	523	5	Vinegar	Vinegar	NNP
8542	523	6	2	2	CD
8542	523	7	Quarts	Quarts	NNPS
8542	523	8	of	of	IN
8542	523	9	Ripe	Ripe	NNP
8542	523	10	Tomatoes	Tomatoes	NNP
8542	523	11	1	1	CD
8542	523	12	Tablespoonful	tablespoonful	JJ
8542	523	13	of	of	IN
8542	523	14	Salt	salt	NN
8542	523	15	1	1	CD
8542	523	16	Tablespoonful	tablespoonful	JJ
8542	523	17	of	of	IN
8542	523	18	Mustard	mustard	NN
8542	523	19	1	1	CD
8542	523	20	Tablespoonful	tablespoonful	JJ
8542	523	21	of	of	IN
8542	523	22	Black	Black	NNP
8542	523	23	Pepper	Pepper	NNP
8542	523	24	Allspice	Allspice	NNP
8542	523	25	2	2	CD
8542	523	26	Pods	Pods	NNP
8542	523	27	Red	Red	NNP
8542	523	28	Pepper	pepper	NN
8542	523	29	Peel	peel	VB
8542	523	30	the	the	DT
8542	523	31	tomatoes	tomato	NNS
8542	523	32	,	,	,
8542	523	33	add	add	VB
8542	523	34	salt	salt	NN
8542	523	35	,	,	,
8542	523	36	black	black	JJ
8542	523	37	pepper	pepper	NN
8542	523	38	,	,	,
8542	523	39	mustard	mustard	NN
8542	523	40	,	,	,
8542	523	41	red	red	JJ
8542	523	42	pepper	pepper	NN
8542	523	43	,	,	,
8542	523	44	and	and	CC
8542	523	45	allspice	allspice	NN
8542	523	46	.	.	.
8542	524	1	Mix	Mix	NNP
8542	524	2	and	and	CC
8542	524	3	stew	stew	NN
8542	524	4	slowly	slowly	RB
8542	524	5	,	,	,
8542	524	6	in	in	IN
8542	524	7	the	the	DT
8542	524	8	vinegar	vinegar	NN
8542	524	9	for	for	IN
8542	524	10	two	two	CD
8542	524	11	hours	hour	NNS
8542	524	12	.	.	.
8542	525	1	Strain	strain	VB
8542	525	2	through	through	IN
8542	525	3	a	a	DT
8542	525	4	sieve	sieve	NN
8542	525	5	,	,	,
8542	525	6	and	and	CC
8542	525	7	cook	cook	VB
8542	525	8	until	until	IN
8542	525	9	you	-PRON-	PRP
8542	525	10	have	have	VBP
8542	525	11	one	one	CD
8542	525	12	quart	quart	NN
8542	525	13	.	.	.
8542	526	1	Cork	cork	NN
8542	526	2	in	in	IN
8542	526	3	bottles	bottle	NNS
8542	526	4	.	.	.
8542	527	1	=	=	NFP
8542	527	2	Pickled	Pickled	NNP
8542	527	3	Watermelon	Watermelon	NNP
8542	527	4	Rind=	rind=	NN
8542	527	5	Pare	Pare	NNP
8542	527	6	off	off	IN
8542	527	7	the	the	DT
8542	527	8	green	green	JJ
8542	527	9	rind	rind	NN
8542	527	10	and	and	CC
8542	527	11	all	all	PDT
8542	527	12	the	the	DT
8542	527	13	pink	pink	NN
8542	527	14	,	,	,
8542	527	15	using	use	VBG
8542	527	16	just	just	RB
8542	527	17	the	the	DT
8542	527	18	white	white	NN
8542	527	19	of	of	IN
8542	527	20	the	the	DT
8542	527	21	melon	melon	NN
8542	527	22	.	.	.
8542	528	1	Cut	cut	VB
8542	528	2	into	into	IN
8542	528	3	large	large	JJ
8542	528	4	squares	square	NNS
8542	528	5	.	.	.
8542	529	1	Cover	cover	VB
8542	529	2	with	with	IN
8542	529	3	water	water	NN
8542	529	4	,	,	,
8542	529	5	and	and	CC
8542	529	6	put	put	VBD
8542	529	7	in	in	RP
8542	529	8	a	a	DT
8542	529	9	pinch	pinch	NN
8542	529	10	of	of	IN
8542	529	11	alum	alum	NN
8542	529	12	.	.	.
8542	530	1	Let	let	VB
8542	530	2	stand	stand	VB
8542	530	3	twenty	twenty	CD
8542	530	4	-	-	HYPH
8542	530	5	four	four	CD
8542	530	6	hours	hour	NNS
8542	530	7	.	.	.
8542	531	1	Pour	pour	VB
8542	531	2	off	off	IN
8542	531	3	the	the	DT
8542	531	4	water	water	NN
8542	531	5	and	and	CC
8542	531	6	drain	drain	NN
8542	531	7	.	.	.
8542	532	1	Take	take	VB
8542	532	2	enough	enough	JJ
8542	532	3	vinegar	vinegar	NN
8542	532	4	to	to	TO
8542	532	5	cover	cover	VB
8542	532	6	,	,	,
8542	532	7	add	add	VB
8542	532	8	one	one	CD
8542	532	9	teaspoonful	teaspoonful	NN
8542	532	10	of	of	IN
8542	532	11	whole	whole	JJ
8542	532	12	allspice	allspice	NN
8542	532	13	,	,	,
8542	532	14	cloves	clove	NNS
8542	532	15	and	and	CC
8542	532	16	white	white	JJ
8542	532	17	mustard	mustard	NN
8542	532	18	seed	seed	NN
8542	532	19	,	,	,
8542	532	20	and	and	CC
8542	532	21	pour	pour	VB
8542	532	22	over	over	IN
8542	532	23	the	the	DT
8542	532	24	rind	rind	NN
8542	532	25	boiling	boil	VBG
8542	532	26	hot	hot	RB
8542	532	27	.	.	.
8542	533	1	Heat	heat	VB
8542	533	2	the	the	DT
8542	533	3	vinegar	vinegar	NN
8542	533	4	three	three	CD
8542	533	5	mornings	morning	NNS
8542	533	6	in	in	IN
8542	533	7	succession	succession	NN
8542	533	8	,	,	,
8542	533	9	and	and	CC
8542	533	10	pour	pour	VB
8542	533	11	over	over	IN
8542	533	12	the	the	DT
8542	533	13	rind	rind	NN
8542	533	14	while	while	IN
8542	533	15	hot	hot	JJ
8542	533	16	.	.	.
8542	534	1	It	-PRON-	PRP
8542	534	2	will	will	MD
8542	534	3	be	be	VB
8542	534	4	ready	ready	JJ
8542	534	5	for	for	IN
8542	534	6	use	use	NN
8542	534	7	in	in	IN
8542	534	8	a	a	DT
8542	534	9	week	week	NN
8542	534	10	.	.	.
8542	535	1	*	*	NFP
8542	535	2	*	*	NFP
8542	535	3	*	*	NFP
8542	535	4	*	*	NFP
8542	535	5	*	*	NFP
8542	535	6	*	*	NFP
8542	535	7	=	=	SYM
8542	535	8	PIES=	PIES=	NNP
8542	535	9	=	=	SYM
8542	535	10	Rich	Rich	NNP
8542	535	11	Pie	Pie	NNP
8542	535	12	Crust=	crust=	NN
8542	535	13	3	3	CD
8542	535	14	Cupfuls	Cupfuls	NNP
8542	535	15	of	of	IN
8542	535	16	Flour	Flour	NNP
8542	535	17	1	1	CD
8542	535	18	Cupful	Cupful	NNP
8542	535	19	of	of	IN
8542	535	20	Lard	Lard	NNP
8542	535	21	1	1	CD
8542	535	22	Dessertspoonful	dessertspoonful	JJ
8542	535	23	of	of	IN
8542	535	24	Salt	Salt	NNP
8542	535	25	Put	Put	NNP
8542	535	26	salt	salt	NN
8542	535	27	and	and	CC
8542	535	28	lard	lard	NN
8542	535	29	into	into	IN
8542	535	30	the	the	DT
8542	535	31	flour	flour	NN
8542	535	32	,	,	,
8542	535	33	working	work	VBG
8542	535	34	in	in	IN
8542	535	35	the	the	DT
8542	535	36	lard	lard	NN
8542	535	37	with	with	IN
8542	535	38	the	the	DT
8542	535	39	hand	hand	NN
8542	535	40	until	until	IN
8542	535	41	thoroughly	thoroughly	RB
8542	535	42	mixed	mix	VBN
8542	535	43	.	.	.
8542	536	1	Add	add	VB
8542	536	2	enough	enough	JJ
8542	536	3	water	water	NN
8542	536	4	to	to	TO
8542	536	5	barely	barely	RB
8542	536	6	wet,--ice	wet,--ice	NN
8542	536	7	-	-	HYPH
8542	536	8	cold	cold	JJ
8542	536	9	water	water	NN
8542	536	10	is	be	VBZ
8542	536	11	best	good	JJS
8542	536	12	.	.	.
8542	537	1	This	this	DT
8542	537	2	is	be	VBZ
8542	537	3	sufficient	sufficient	JJ
8542	537	4	for	for	IN
8542	537	5	two	two	CD
8542	537	6	pies	pie	NNS
8542	537	7	.	.	.
8542	538	1	=	=	NFP
8542	538	2	Pork	Pork	NNP
8542	538	3	Apple	Apple	NNP
8542	538	4	Pie=	pie=	NN
8542	538	5	4	4	CD
8542	538	6	Apples	apple	NNS
8542	538	7	4	4	CD
8542	538	8	Tablespoonfuls	tablespoonful	NNS
8542	538	9	of	of	IN
8542	538	10	Sugar	Sugar	NNP
8542	538	11	1	1	CD
8542	538	12	Teaspoonful	Teaspoonful	NNP
8542	538	13	of	of	IN
8542	538	14	Ground	Ground	NNP
8542	538	15	Cinnamon	Cinnamon	NNP
8542	538	16	12	12	CD
8542	538	17	Pieces	piece	NNS
8542	538	18	of	of	IN
8542	538	19	Fat	Fat	NNP
8542	538	20	Salt	Salt	NNP
8542	538	21	Pork	Pork	NNP
8542	538	22	,	,	,
8542	538	23	size	size	NN
8542	538	24	of	of	IN
8542	538	25	a	a	DT
8542	538	26	Pea	Pea	NNP
8542	538	27	Line	Line	NNP
8542	538	28	a	a	DT
8542	538	29	pie	pie	NN
8542	538	30	-	-	HYPH
8542	538	31	plate	plate	NN
8542	538	32	with	with	IN
8542	538	33	rich	rich	JJ
8542	538	34	crust	crust	NN
8542	538	35	;	;	,
8542	538	36	pare	pare	NN
8542	538	37	,	,	,
8542	538	38	core	core	NN
8542	538	39	and	and	CC
8542	538	40	slice	slice	NN
8542	538	41	apples	apple	NNS
8542	538	42	thin	thin	JJ
8542	538	43	,	,	,
8542	538	44	to	to	TO
8542	538	45	fill	fill	VB
8542	538	46	the	the	DT
8542	538	47	plate	plate	NN
8542	538	48	;	;	:
8542	538	49	sprinkle	sprinkle	VB
8542	538	50	over	over	IN
8542	538	51	these	these	DT
8542	538	52	the	the	DT
8542	538	53	sugar	sugar	NN
8542	538	54	,	,	,
8542	538	55	cinnamon	cinnamon	NN
8542	538	56	and	and	CC
8542	538	57	pork	pork	NN
8542	538	58	;	;	:
8542	538	59	cover	cover	VB
8542	538	60	with	with	IN
8542	538	61	crust	crust	NN
8542	538	62	and	and	CC
8542	538	63	bake	bake	NN
8542	538	64	in	in	RP
8542	538	65	moderate	moderate	JJ
8542	538	66	oven	oven	NN
8542	538	67	.	.	.
8542	539	1	To	to	TO
8542	539	2	be	be	VB
8542	539	3	eaten	eat	VBN
8542	539	4	warm	warm	JJ
8542	539	5	.	.	.
8542	540	1	=	=	NFP
8542	540	2	Chocolate	Chocolate	NNP
8542	540	3	Custard	Custard	NNP
8542	540	4	Pie=	pie=	NN
8542	540	5	1	1	CD
8542	540	6	Pint	pint	NN
8542	540	7	of	of	IN
8542	540	8	Milk	milk	NN
8542	540	9	4	4	CD
8542	540	10	Tablespoonfuls	tablespoonful	NNS
8542	540	11	of	of	IN
8542	540	12	Sugar	sugar	NN
8542	540	13	3	3	CD
8542	540	14	Eggs	Eggs	NNP
8542	540	15	Pinch	Pinch	NNP
8542	540	16	of	of	IN
8542	540	17	Salt	Salt	NNP
8542	540	18	2	2	CD
8542	540	19	Tablespoonfuls	Tablespoonfuls	NNPS
8542	540	20	of	of	IN
8542	540	21	Cocoa	Cocoa	NNP
8542	540	22	or	or	CC
8542	540	23	1	1	CD
8542	540	24	Square	Square	NNP
8542	540	25	of	of	IN
8542	540	26	Chocolate	Chocolate	NNP
8542	540	27	1	1	CD
8542	540	28	Teaspoonful	teaspoonful	JJ
8542	540	29	of	of	IN
8542	540	30	Vanilla	Vanilla	NNP
8542	540	31	Beat	Beat	NNP
8542	540	32	yolks	yolk	NNS
8542	540	33	of	of	IN
8542	540	34	eggs	egg	NNS
8542	540	35	and	and	CC
8542	540	36	add	add	VB
8542	540	37	sugar	sugar	NN
8542	540	38	and	and	CC
8542	540	39	salt	salt	NN
8542	540	40	.	.	.
8542	541	1	Wet	wet	VB
8542	541	2	the	the	DT
8542	541	3	cocoa	cocoa	NN
8542	541	4	with	with	IN
8542	541	5	half	half	PDT
8542	541	6	a	a	DT
8542	541	7	cup	cup	NN
8542	541	8	of	of	IN
8542	541	9	warm	warm	JJ
8542	541	10	milk	milk	NN
8542	541	11	and	and	CC
8542	541	12	stir	stir	VB
8542	541	13	into	into	IN
8542	541	14	the	the	DT
8542	541	15	yolks	yolk	NNS
8542	541	16	.	.	.
8542	542	1	Flavor	flavor	NN
8542	542	2	.	.	.
8542	543	1	Line	line	VB
8542	543	2	a	a	DT
8542	543	3	deep	deep	JJ
8542	543	4	pie	pie	NN
8542	543	5	-	-	HYPH
8542	543	6	plate	plate	NN
8542	543	7	with	with	IN
8542	543	8	rich	rich	JJ
8542	543	9	pie	pie	NN
8542	543	10	-	-	HYPH
8542	543	11	crust	crust	NN
8542	543	12	,	,	,
8542	543	13	pinching	pinch	VBG
8542	543	14	a	a	DT
8542	543	15	little	little	JJ
8542	543	16	edge	edge	NN
8542	543	17	around	around	IN
8542	543	18	the	the	DT
8542	543	19	plate	plate	NN
8542	543	20	.	.	.
8542	544	1	Pour	pour	VB
8542	544	2	in	in	IN
8542	544	3	the	the	DT
8542	544	4	mixture	mixture	NN
8542	544	5	and	and	CC
8542	544	6	bake	bake	VB
8542	544	7	until	until	IN
8542	544	8	it	-PRON-	PRP
8542	544	9	rises	rise	VBZ
8542	544	10	.	.	.
8542	545	1	Beat	beat	VB
8542	545	2	the	the	DT
8542	545	3	whites	white	NNS
8542	545	4	to	to	IN
8542	545	5	a	a	DT
8542	545	6	stiff	stiff	JJ
8542	545	7	froth	froth	NN
8542	545	8	,	,	,
8542	545	9	add	add	VB
8542	545	10	two	two	CD
8542	545	11	tablespoonfuls	tablespoonful	NNS
8542	545	12	of	of	IN
8542	545	13	sugar	sugar	NN
8542	545	14	,	,	,
8542	545	15	spread	spread	VBD
8542	545	16	over	over	IN
8542	545	17	the	the	DT
8542	545	18	pie	pie	NN
8542	545	19	and	and	CC
8542	545	20	brown	brown	NN
8542	545	21	in	in	IN
8542	545	22	a	a	DT
8542	545	23	hot	hot	JJ
8542	545	24	oven	oven	NN
8542	545	25	.	.	.
8542	546	1	=	=	NFP
8542	546	2	Cocoanut	Cocoanut	NNP
8542	546	3	Pie=	pie=	NN
8542	546	4	1	1	CD
8542	546	5	Pint	pint	NN
8542	546	6	of	of	IN
8542	546	7	Milk	milk	NN
8542	546	8	3	3	CD
8542	546	9	Eggs	Eggs	NNP
8542	546	10	Pinch	Pinch	NNP
8542	546	11	of	of	IN
8542	546	12	Salt	Salt	NNP
8542	546	13	1/2	1/2	CD
8542	546	14	Cupful	Cupful	NNP
8542	546	15	of	of	IN
8542	546	16	Grated	Grated	NNP
8542	546	17	Cocoanut	Cocoanut	NNP
8542	546	18	Piece	Piece	NNP
8542	546	19	of	of	IN
8542	546	20	Butter	Butter	NNP
8542	546	21	the	the	DT
8542	546	22	size	size	NN
8542	546	23	of	of	IN
8542	546	24	a	a	DT
8542	546	25	Marble	Marble	NNP
8542	546	26	Beat	Beat	NNP
8542	546	27	the	the	DT
8542	546	28	yolks	yolk	NNS
8542	546	29	of	of	IN
8542	546	30	the	the	DT
8542	546	31	eggs	egg	NNS
8542	546	32	,	,	,
8542	546	33	add	add	VB
8542	546	34	sugar	sugar	NN
8542	546	35	and	and	CC
8542	546	36	salt	salt	NN
8542	546	37	and	and	CC
8542	546	38	beat	beat	VBD
8542	546	39	again	again	RB
8542	546	40	.	.	.
8542	547	1	Put	put	VB
8542	547	2	in	in	IN
8542	547	3	the	the	DT
8542	547	4	butter	butter	NN
8542	547	5	which	which	WDT
8542	547	6	has	have	VBZ
8542	547	7	been	be	VBN
8542	547	8	melted	melt	VBN
8542	547	9	,	,	,
8542	547	10	milk	milk	NN
8542	547	11	and	and	CC
8542	547	12	cocoanut	cocoanut	NN
8542	547	13	.	.	.
8542	548	1	Line	line	VB
8542	548	2	a	a	DT
8542	548	3	deep	deep	JJ
8542	548	4	pie	pie	NN
8542	548	5	-	-	HYPH
8542	548	6	plate	plate	NN
8542	548	7	with	with	IN
8542	548	8	pie	pie	NN
8542	548	9	-	-	HYPH
8542	548	10	crust	crust	NN
8542	548	11	and	and	CC
8542	548	12	pour	pour	NN
8542	548	13	in	in	IN
8542	548	14	the	the	DT
8542	548	15	mixture	mixture	NN
8542	548	16	.	.	.
8542	549	1	Bake	bake	VB
8542	549	2	until	until	IN
8542	549	3	it	-PRON-	PRP
8542	549	4	rises	rise	VBZ
8542	549	5	--	--	:
8542	549	6	this	this	DT
8542	549	7	is	be	VBZ
8542	549	8	not	not	RB
8542	549	9	nice	nice	JJ
8542	549	10	if	if	IN
8542	549	11	baked	bake	VBN
8542	549	12	too	too	RB
8542	549	13	long	long	RB
8542	549	14	.	.	.
8542	550	1	Beat	beat	VB
8542	550	2	the	the	DT
8542	550	3	whites	white	NNS
8542	550	4	of	of	IN
8542	550	5	the	the	DT
8542	550	6	eggs	egg	NNS
8542	550	7	stiff	stiff	JJ
8542	550	8	and	and	CC
8542	550	9	put	put	VBN
8542	550	10	on	on	IN
8542	550	11	top	top	NN
8542	550	12	of	of	IN
8542	550	13	pie	pie	NN
8542	550	14	when	when	WRB
8542	550	15	it	-PRON-	PRP
8542	550	16	is	be	VBZ
8542	550	17	cool	cool	JJ
8542	550	18	.	.	.
8542	551	1	Set	Set	VBN
8542	551	2	in	in	IN
8542	551	3	the	the	DT
8542	551	4	oven	oven	NN
8542	551	5	to	to	TO
8542	551	6	brown	brown	VB
8542	551	7	.	.	.
8542	552	1	=	=	NFP
8542	552	2	Cranberry	Cranberry	NNP
8542	552	3	Pie=	pie=	NN
8542	552	4	1	1	CD
8542	552	5	Quart	Quart	NNP
8542	552	6	of	of	IN
8542	552	7	Cranberries	Cranberries	NNPS
8542	552	8	2	2	CD
8542	552	9	1/2	1/2	CD
8542	552	10	Cupfuls	cupful	NNS
8542	552	11	of	of	IN
8542	552	12	Water	Water	NNP
8542	552	13	2	2	CD
8542	552	14	Cupfuls	Cupfuls	NNP
8542	552	15	of	of	IN
8542	552	16	Sugar	Sugar	NNP
8542	552	17	Line	Line	NNP
8542	552	18	a	a	DT
8542	552	19	deep	deep	JJ
8542	552	20	pie	pie	NN
8542	552	21	-	-	HYPH
8542	552	22	plate	plate	NN
8542	552	23	with	with	IN
8542	552	24	crust	crust	NN
8542	552	25	.	.	.
8542	553	1	Put	put	VB
8542	553	2	the	the	DT
8542	553	3	cranberries	cranberry	NNS
8542	553	4	on	on	IN
8542	553	5	the	the	DT
8542	553	6	stove	stove	NN
8542	553	7	,	,	,
8542	553	8	with	with	IN
8542	553	9	the	the	DT
8542	553	10	water	water	NN
8542	553	11	,	,	,
8542	553	12	and	and	CC
8542	553	13	cook	cook	VB
8542	553	14	until	until	IN
8542	553	15	tender	tender	NN
8542	553	16	,	,	,
8542	553	17	then	then	RB
8542	553	18	rub	rub	VB
8542	553	19	them	-PRON-	PRP
8542	553	20	through	through	IN
8542	553	21	a	a	DT
8542	553	22	colander	colander	NN
8542	553	23	.	.	.
8542	554	1	Put	put	VB
8542	554	2	in	in	RP
8542	554	3	two	two	CD
8542	554	4	scant	scant	JJ
8542	554	5	cupfuls	cupful	NNS
8542	554	6	of	of	IN
8542	554	7	sugar	sugar	NN
8542	554	8	,	,	,
8542	554	9	and	and	CC
8542	554	10	boil	boil	VB
8542	554	11	for	for	IN
8542	554	12	fifteen	fifteen	CD
8542	554	13	minutes	minute	NNS
8542	554	14	.	.	.
8542	555	1	When	when	WRB
8542	555	2	cool	cool	JJ
8542	555	3	,	,	,
8542	555	4	pour	pour	VBP
8542	555	5	this	this	DT
8542	555	6	into	into	IN
8542	555	7	the	the	DT
8542	555	8	plate	plate	NN
8542	555	9	,	,	,
8542	555	10	lay	lie	VBD
8542	555	11	narrow	narrow	JJ
8542	555	12	strips	strip	NNS
8542	555	13	of	of	IN
8542	555	14	pie	pie	NN
8542	555	15	-	-	HYPH
8542	555	16	crust	crust	NN
8542	555	17	from	from	IN
8542	555	18	the	the	DT
8542	555	19	center	center	NN
8542	555	20	to	to	IN
8542	555	21	the	the	DT
8542	555	22	outer	outer	JJ
8542	555	23	edge	edge	NN
8542	555	24	,	,	,
8542	555	25	and	and	CC
8542	555	26	bake	bake	VB
8542	555	27	in	in	RP
8542	555	28	a	a	DT
8542	555	29	hot	hot	JJ
8542	555	30	oven	oven	NN
8542	555	31	.	.	.
8542	556	1	=	=	NFP
8542	556	2	Cream	Cream	NNP
8542	556	3	Pie=	pie=	NN
8542	556	4	1	1	CD
8542	556	5	Cupful	cupful	NN
8542	556	6	of	of	IN
8542	556	7	Sweet	Sweet	NNP
8542	556	8	Cream	Cream	NNP
8542	556	9	White	White	NNP
8542	556	10	of	of	IN
8542	556	11	One	one	CD
8542	556	12	Egg	Egg	NNP
8542	556	13	2/3	2/3	CD
8542	556	14	Cupful	Cupful	NNP
8542	556	15	of	of	IN
8542	556	16	Sugar	Sugar	NNP
8542	556	17	1	1	CD
8542	556	18	Teaspoonful	teaspoonful	JJ
8542	556	19	of	of	IN
8542	556	20	Vanilla	Vanilla	NNP
8542	556	21	Bake	Bake	NNP
8542	556	22	with	with	IN
8542	556	23	two	two	CD
8542	556	24	crusts	crust	NNS
8542	556	25	.	.	.
8542	557	1	Beat	beat	VB
8542	557	2	white	white	JJ
8542	557	3	of	of	IN
8542	557	4	egg	egg	NN
8542	557	5	till	till	IN
8542	557	6	stiff	stiff	JJ
8542	557	7	;	;	:
8542	557	8	add	add	VB
8542	557	9	sugar	sugar	NN
8542	557	10	,	,	,
8542	557	11	beat	beat	VBD
8542	557	12	again	again	RB
8542	557	13	;	;	:
8542	557	14	stir	stir	VB
8542	557	15	in	in	IN
8542	557	16	the	the	DT
8542	557	17	cream	cream	NN
8542	557	18	and	and	CC
8542	557	19	flavor	flavor	NN
8542	557	20	.	.	.
8542	558	1	=	=	NFP
8542	558	2	Old	Old	NNP
8542	558	3	-	-	HYPH
8542	558	4	Time	Time	NNP
8542	558	5	Custard	Custard	NNP
8542	558	6	Pie=	pie=	NN
8542	558	7	1	1	CD
8542	558	8	Pint	pint	NN
8542	558	9	of	of	IN
8542	558	10	Milk	milk	NN
8542	558	11	3	3	CD
8542	558	12	Eggs	egg	NNS
8542	558	13	4	4	CD
8542	558	14	Tablespoonfuls	tablespoonful	NNS
8542	558	15	of	of	IN
8542	558	16	Sugar	Sugar	NNP
8542	558	17	1/2	1/2	CD
8542	558	18	Teaspoonful	teaspoonful	JJ
8542	558	19	of	of	IN
8542	558	20	Salt	Salt	NNP
8542	558	21	Line	Line	NNP
8542	558	22	a	a	DT
8542	558	23	deep	deep	JJ
8542	558	24	plate	plate	NN
8542	558	25	with	with	IN
8542	558	26	pie	pie	NN
8542	558	27	-	-	HYPH
8542	558	28	crust	crust	NN
8542	558	29	,	,	,
8542	558	30	rolling	roll	VBG
8542	558	31	it	-PRON-	PRP
8542	558	32	large	large	JJ
8542	558	33	enough	enough	RB
8542	558	34	to	to	TO
8542	558	35	pinch	pinch	VB
8542	558	36	up	up	RP
8542	558	37	a	a	DT
8542	558	38	little	little	JJ
8542	558	39	edge	edge	NN
8542	558	40	around	around	IN
8542	558	41	the	the	DT
8542	558	42	plate	plate	NN
8542	558	43	.	.	.
8542	559	1	Beat	beat	VB
8542	559	2	the	the	DT
8542	559	3	eggs	egg	NNS
8542	559	4	thoroughly	thoroughly	RB
8542	559	5	,	,	,
8542	559	6	add	add	VB
8542	559	7	sugar	sugar	NN
8542	559	8	and	and	CC
8542	559	9	salt	salt	NN
8542	559	10	,	,	,
8542	559	11	and	and	CC
8542	559	12	beat	beat	VBD
8542	559	13	again	again	RB
8542	559	14	;	;	:
8542	559	15	then	then	RB
8542	559	16	add	add	VB
8542	559	17	the	the	DT
8542	559	18	milk	milk	NN
8542	559	19	and	and	CC
8542	559	20	stir	stir	VB
8542	559	21	well	well	RB
8542	559	22	.	.	.
8542	560	1	Pour	pour	VB
8542	560	2	into	into	IN
8542	560	3	the	the	DT
8542	560	4	plate	plate	NN
8542	560	5	.	.	.
8542	561	1	Bake	bake	VB
8542	561	2	until	until	IN
8542	561	3	it	-PRON-	PRP
8542	561	4	rises	rise	VBZ
8542	561	5	,	,	,
8542	561	6	being	be	VBG
8542	561	7	sure	sure	JJ
8542	561	8	to	to	TO
8542	561	9	remove	remove	VB
8542	561	10	from	from	IN
8542	561	11	the	the	DT
8542	561	12	oven	oven	NN
8542	561	13	before	before	IN
8542	561	14	it	-PRON-	PRP
8542	561	15	wheys	whey	VBZ
8542	561	16	.	.	.
8542	562	1	Grate	grate	VB
8542	562	2	over	over	IN
8542	562	3	the	the	DT
8542	562	4	top	top	NN
8542	562	5	a	a	DT
8542	562	6	little	little	JJ
8542	562	7	nutmeg	nutmeg	NN
8542	562	8	.	.	.
8542	563	1	The	the	DT
8542	563	2	quality	quality	NN
8542	563	3	of	of	IN
8542	563	4	the	the	DT
8542	563	5	pie	pie	NN
8542	563	6	depends	depend	VBZ
8542	563	7	largely	largely	RB
8542	563	8	on	on	IN
8542	563	9	the	the	DT
8542	563	10	baking	baking	NN
8542	563	11	.	.	.
8542	564	1	=	=	NFP
8542	564	2	Frosted	Frosted	NNP
8542	564	3	Lemon	Lemon	NNP
8542	564	4	Pie=	pie=	NN
8542	564	5	1	1	CD
8542	564	6	Lemon	lemon	NN
8542	564	7	1	1	CD
8542	564	8	Cupful	Cupful	NNP
8542	564	9	of	of	IN
8542	564	10	Sugar	Sugar	NNP
8542	564	11	1	1	CD
8542	564	12	1/2	1/2	CD
8542	564	13	Cupfuls	cupful	NNS
8542	564	14	of	of	IN
8542	564	15	Milk	milk	NN
8542	564	16	3	3	CD
8542	564	17	Eggs	egg	NNS
8542	564	18	2	2	CD
8542	564	19	Tablespoonfuls	tablespoonful	NNS
8542	564	20	of	of	IN
8542	564	21	Flour	Flour	NNP
8542	564	22	Beat	beat	VBP
8542	564	23	the	the	DT
8542	564	24	yolks	yolk	NNS
8542	564	25	of	of	IN
8542	564	26	the	the	DT
8542	564	27	eggs	egg	NNS
8542	564	28	,	,	,
8542	564	29	add	add	VB
8542	564	30	the	the	DT
8542	564	31	flour	flour	NN
8542	564	32	,	,	,
8542	564	33	the	the	DT
8542	564	34	juice	juice	NN
8542	564	35	and	and	CC
8542	564	36	rind	rind	NN
8542	564	37	of	of	IN
8542	564	38	the	the	DT
8542	564	39	lemon	lemon	NN
8542	564	40	.	.	.
8542	565	1	Beat	beat	VB
8542	565	2	all	all	RB
8542	565	3	together	together	RB
8542	565	4	,	,	,
8542	565	5	add	add	VB
8542	565	6	a	a	DT
8542	565	7	little	little	JJ
8542	565	8	of	of	IN
8542	565	9	the	the	DT
8542	565	10	milk	milk	NN
8542	565	11	,	,	,
8542	565	12	and	and	CC
8542	565	13	sugar	sugar	NN
8542	565	14	;	;	:
8542	565	15	beat	beat	NN
8542	565	16	,	,	,
8542	565	17	then	then	RB
8542	565	18	add	add	VB
8542	565	19	the	the	DT
8542	565	20	rest	rest	NN
8542	565	21	of	of	IN
8542	565	22	the	the	DT
8542	565	23	milk	milk	NN
8542	565	24	.	.	.
8542	566	1	Line	line	VB
8542	566	2	a	a	DT
8542	566	3	plate	plate	NN
8542	566	4	with	with	IN
8542	566	5	crust	crust	NN
8542	566	6	,	,	,
8542	566	7	the	the	DT
8542	566	8	same	same	JJ
8542	566	9	as	as	IN
8542	566	10	for	for	IN
8542	566	11	custard	custard	NN
8542	566	12	;	;	:
8542	566	13	pour	pour	VB
8542	566	14	in	in	IN
8542	566	15	this	this	DT
8542	566	16	mixture	mixture	NN
8542	566	17	and	and	CC
8542	566	18	bake	bake	NN
8542	566	19	,	,	,
8542	566	20	being	be	VBG
8542	566	21	careful	careful	JJ
8542	566	22	not	not	RB
8542	566	23	to	to	TO
8542	566	24	let	let	VB
8542	566	25	it	-PRON-	PRP
8542	566	26	whey	whey	VB
8542	566	27	when	when	WRB
8542	566	28	it	-PRON-	PRP
8542	566	29	is	be	VBZ
8542	566	30	done	do	VBN
8542	566	31	.	.	.
8542	567	1	Beat	beat	VB
8542	567	2	the	the	DT
8542	567	3	whites	white	NNS
8542	567	4	of	of	IN
8542	567	5	the	the	DT
8542	567	6	eggs	egg	NNS
8542	567	7	to	to	IN
8542	567	8	a	a	DT
8542	567	9	stiff	stiff	JJ
8542	567	10	froth	froth	NN
8542	567	11	,	,	,
8542	567	12	add	add	VB
8542	567	13	two	two	CD
8542	567	14	tablespoonfuls	tablespoonful	NNS
8542	567	15	of	of	IN
8542	567	16	sugar	sugar	NN
8542	567	17	,	,	,
8542	567	18	spread	spread	VBD
8542	567	19	over	over	IN
8542	567	20	the	the	DT
8542	567	21	top	top	NN
8542	567	22	,	,	,
8542	567	23	and	and	CC
8542	567	24	set	set	VBN
8542	567	25	in	in	IN
8542	567	26	the	the	DT
8542	567	27	oven	oven	NN
8542	567	28	to	to	TO
8542	567	29	brown	brown	VB
8542	567	30	.	.	.
8542	568	1	=	=	NFP
8542	568	2	Mock	Mock	NNP
8542	568	3	Mince	Mince	NNP
8542	568	4	Pie=	pie=	NN
8542	568	5	1	1	CD
8542	568	6	1/2	1/2	CD
8542	568	7	Crackers	cracker	NNS
8542	568	8	1	1	CD
8542	568	9	Cupful	cupful	NN
8542	568	10	of	of	IN
8542	568	11	Raisins	raisin	NNS
8542	568	12	1/2	1/2	CD
8542	568	13	Cupful	cupful	NN
8542	568	14	of	of	IN
8542	568	15	Molasses	molasse	NNS
8542	568	16	1/2	1/2	CD
8542	568	17	Cupful	Cupful	NNP
8542	568	18	of	of	IN
8542	568	19	Sugar	Sugar	NNP
8542	568	20	1/3	1/3	CD
8542	568	21	Cupful	Cupful	NNP
8542	568	22	of	of	IN
8542	568	23	Vinegar	vinegar	NN
8542	568	24	1	1	CD
8542	568	25	Cupful	cupful	NN
8542	568	26	of	of	IN
8542	568	27	Steeped	Steeped	NNP
8542	568	28	Tea	Tea	NNP
8542	568	29	1	1	CD
8542	568	30	Egg	Egg	NNP
8542	568	31	Spices	Spices	NNPS
8542	568	32	of	of	IN
8542	568	33	all	all	DT
8542	568	34	kinds	kind	NNS
8542	568	35	(	(	-LRB-
8542	568	36	1/2	1/2	CD
8542	568	37	Teaspoonful	teaspoonful	JJ
8542	568	38	of	of	IN
8542	568	39	each	each	DT
8542	568	40	)	)	-RRB-
8542	568	41	=	=	NFP
8542	568	42	Pumpkin	Pumpkin	NNP
8542	568	43	Pie	Pie	NNP
8542	568	44	,	,	,
8542	568	45	No	no	UH
8542	568	46	.	.	.
8542	569	1	1=	1=	CD
8542	569	2	3	3	CD
8542	569	3	Cupfuls	Cupfuls	NNP
8542	569	4	of	of	IN
8542	569	5	Pumpkin	Pumpkin	NNP
8542	569	6	(	(	-LRB-
8542	569	7	the	the	DT
8542	569	8	bright	bright	JJ
8542	569	9	yellow	yellow	JJ
8542	569	10	kind	kind	NN
8542	569	11	preferred	prefer	VBN
8542	569	12	)	)	-RRB-
8542	569	13	3	3	CD
8542	569	14	Eggs	egg	NNS
8542	569	15	1	1	CD
8542	569	16	1/2	1/2	CD
8542	569	17	Cupfuls	cupful	NNS
8542	569	18	of	of	IN
8542	569	19	Sugar	Sugar	NNP
8542	569	20	1	1	CD
8542	569	21	Heaping	heap	VBG
8542	569	22	Tablespoonful	tablespoonful	JJ
8542	569	23	of	of	IN
8542	569	24	Flour	flour	NN
8542	569	25	1	1	CD
8542	569	26	Teaspoonful	teaspoonful	JJ
8542	569	27	of	of	IN
8542	569	28	Cinnamon	Cinnamon	NNP
8542	569	29	1/2	1/2	CD
8542	569	30	Teaspoonful	teaspoonful	JJ
8542	569	31	of	of	IN
8542	569	32	Nutmeg	Nutmeg	NNP
8542	569	33	1	1	CD
8542	569	34	Quart	Quart	NNP
8542	569	35	of	of	IN
8542	569	36	Milk	Milk	NNP
8542	569	37	,	,	,
8542	569	38	a	a	DT
8542	569	39	little	little	JJ
8542	569	40	Salt	Salt	NNP
8542	569	41	Boil	Boil	NNP
8542	569	42	the	the	DT
8542	569	43	pumpkin	pumpkin	NN
8542	569	44	till	till	IN
8542	569	45	very	very	RB
8542	569	46	tender	tender	NN
8542	569	47	and	and	CC
8542	569	48	press	press	NN
8542	569	49	through	through	IN
8542	569	50	a	a	DT
8542	569	51	colander	colander	NN
8542	569	52	.	.	.
8542	570	1	Mix	mix	VB
8542	570	2	all	all	DT
8542	570	3	ingredients	ingredient	NNS
8542	570	4	together	together	RB
8542	570	5	.	.	.
8542	571	1	Line	line	NN
8542	571	2	two	two	CD
8542	571	3	deep	deep	JJ
8542	571	4	pie	pie	NN
8542	571	5	-	-	HYPH
8542	571	6	plates	plate	NNS
8542	571	7	with	with	IN
8542	571	8	a	a	DT
8542	571	9	nice	nice	JJ
8542	571	10	crust	crust	NN
8542	571	11	,	,	,
8542	571	12	and	and	CC
8542	571	13	pour	pour	VB
8542	571	14	in	in	IN
8542	571	15	the	the	DT
8542	571	16	mixture	mixture	NN
8542	571	17	,	,	,
8542	571	18	and	and	CC
8542	571	19	bake	bake	VB
8542	571	20	until	until	IN
8542	571	21	they	-PRON-	PRP
8542	571	22	rise	rise	VBP
8542	571	23	.	.	.
8542	572	1	=	=	NFP
8542	572	2	Pumpkin	Pumpkin	NNP
8542	572	3	Pie	Pie	NNP
8542	572	4	,	,	,
8542	572	5	No	no	UH
8542	572	6	.	.	.
8542	573	1	2=	2=	CD
8542	573	2	2	2	CD
8542	573	3	Cupfuls	Cupfuls	NNP
8542	573	4	of	of	IN
8542	573	5	Stewed	Stewed	NNP
8542	573	6	and	and	CC
8542	573	7	Sifted	Sifted	NNP
8542	573	8	Pumpkin	Pumpkin	NNP
8542	573	9	2	2	CD
8542	573	10	Crackers	cracker	NNS
8542	573	11	Rolled	roll	VBD
8542	573	12	Fine	Fine	NNP
8542	573	13	Boston	Boston	NNP
8542	573	14	Crackers	Crackers	NNPS
8542	573	15	or	or	CC
8542	573	16	3	3	CD
8542	573	17	Uneedas	Uneedas	NNP
8542	573	18	1	1	CD
8542	573	19	Cupful	cupful	NN
8542	573	20	of	of	IN
8542	573	21	Sugar	Sugar	NNP
8542	573	22	Pinch	Pinch	NNP
8542	573	23	of	of	IN
8542	573	24	Salt	Salt	NNP
8542	573	25	1/2	1/2	CD
8542	573	26	Teaspoonful	teaspoonful	JJ
8542	573	27	of	of	IN
8542	573	28	Cinnamon	Cinnamon	NNP
8542	573	29	1	1	CD
8542	573	30	Pint	pint	NN
8542	573	31	of	of	IN
8542	573	32	Milk	milk	NN
8542	573	33	Pour	Pour	NNP
8542	573	34	the	the	DT
8542	573	35	mixture	mixture	NN
8542	573	36	into	into	IN
8542	573	37	a	a	DT
8542	573	38	deep	deep	JJ
8542	573	39	pie	pie	NN
8542	573	40	-	-	HYPH
8542	573	41	plate	plate	NN
8542	573	42	lined	line	VBN
8542	573	43	with	with	IN
8542	573	44	crust	crust	NN
8542	573	45	,	,	,
8542	573	46	and	and	CC
8542	573	47	bake	bake	VB
8542	573	48	in	in	RP
8542	573	49	a	a	DT
8542	573	50	slow	slow	JJ
8542	573	51	oven	oven	NN
8542	573	52	one	one	CD
8542	573	53	hour	hour	NN
8542	573	54	.	.	.
8542	574	1	=	=	NFP
8542	574	2	Rhubarb	Rhubarb	NNP
8542	574	3	Pie=	pie=	NN
8542	574	4	1	1	CD
8542	574	5	Pint	Pint	NNP
8542	574	6	of	of	IN
8542	574	7	Rhubarb	Rhubarb	NNP
8542	574	8	1	1	CD
8542	574	9	Tablespoonful	tablespoonful	JJ
8542	574	10	of	of	IN
8542	574	11	Flour	flour	NN
8542	574	12	1	1	CD
8542	574	13	Cupful	Cupful	NNP
8542	574	14	of	of	IN
8542	574	15	Sugar	Sugar	NNP
8542	574	16	1/4	1/4	CD
8542	574	17	Teaspoonful	Teaspoonful	NNP
8542	574	18	of	of	IN
8542	574	19	Soda	Soda	NNP
8542	574	20	Remove	remove	VB
8542	574	21	the	the	DT
8542	574	22	skin	skin	NN
8542	574	23	,	,	,
8542	574	24	and	and	CC
8542	574	25	cut	cut	VBD
8542	574	26	into	into	IN
8542	574	27	small	small	JJ
8542	574	28	pieces	piece	NNS
8542	574	29	enough	enough	RB
8542	574	30	rhubarb	rhubarb	VBP
8542	574	31	to	to	TO
8542	574	32	fill	fill	VB
8542	574	33	a	a	DT
8542	574	34	pint	pint	NN
8542	574	35	bowl	bowl	NN
8542	574	36	.	.	.
8542	575	1	Add	add	VB
8542	575	2	the	the	DT
8542	575	3	soda	soda	NN
8542	575	4	,	,	,
8542	575	5	and	and	CC
8542	575	6	pour	pour	VB
8542	575	7	over	over	IN
8542	575	8	it	-PRON-	PRP
8542	575	9	boiling	boil	VBG
8542	575	10	water	water	NN
8542	575	11	to	to	TO
8542	575	12	cover	cover	VB
8542	575	13	.	.	.
8542	576	1	Let	let	VB
8542	576	2	stand	stand	VB
8542	576	3	fifteen	fifteen	CD
8542	576	4	minutes	minute	NNS
8542	576	5	and	and	CC
8542	576	6	pour	pour	VB
8542	576	7	off	off	RP
8542	576	8	the	the	DT
8542	576	9	water	water	NN
8542	576	10	.	.	.
8542	577	1	Line	line	VB
8542	577	2	a	a	DT
8542	577	3	deep	deep	JJ
8542	577	4	plate	plate	NN
8542	577	5	with	with	IN
8542	577	6	a	a	DT
8542	577	7	rich	rich	JJ
8542	577	8	crust	crust	NN
8542	577	9	.	.	.
8542	578	1	Put	put	VB
8542	578	2	in	in	RP
8542	578	3	the	the	DT
8542	578	4	rhubarb	rhubarb	NN
8542	578	5	,	,	,
8542	578	6	sugar	sugar	NN
8542	578	7	and	and	CC
8542	578	8	flour	flour	NN
8542	578	9	,	,	,
8542	578	10	cover	cover	VB
8542	578	11	with	with	IN
8542	578	12	crust	crust	NN
8542	578	13	.	.	.
8542	579	1	Bake	bake	VB
8542	579	2	twenty	twenty	CD
8542	579	3	minutes	minute	NNS
8542	579	4	or	or	CC
8542	579	5	half	half	PDT
8542	579	6	an	an	DT
8542	579	7	hour	hour	NN
8542	579	8	.	.	.
8542	580	1	=	=	NFP
8542	580	2	Rolley	Rolley	NNP
8542	580	3	Polys=	polys=	NN
8542	580	4	Roll	roll	NN
8542	580	5	pie	pie	NN
8542	580	6	crust	crust	NN
8542	580	7	very	very	RB
8542	580	8	thin	thin	RB
8542	580	9	and	and	CC
8542	580	10	cut	cut	VBD
8542	580	11	into	into	IN
8542	580	12	strips	strip	NNS
8542	580	13	four	four	CD
8542	580	14	inches	inch	NNS
8542	580	15	long	long	JJ
8542	580	16	and	and	CC
8542	580	17	three	three	CD
8542	580	18	inches	inch	NNS
8542	580	19	wide	wide	JJ
8542	580	20	.	.	.
8542	581	1	Over	over	IN
8542	581	2	these	these	DT
8542	581	3	spread	spread	NN
8542	581	4	jelly	jelly	RB
8542	581	5	and	and	CC
8542	581	6	lap	lap	VB
8542	581	7	the	the	DT
8542	581	8	crust	crust	NN
8542	581	9	over	over	RP
8542	581	10	,	,	,
8542	581	11	pressing	press	VBG
8542	581	12	edges	edge	NNS
8542	581	13	together	together	RB
8542	581	14	.	.	.
8542	582	1	Brush	brush	VB
8542	582	2	over	over	IN
8542	582	3	the	the	DT
8542	582	4	top	top	NN
8542	582	5	with	with	IN
8542	582	6	milk	milk	NN
8542	582	7	and	and	CC
8542	582	8	sprinkle	sprinkle	VB
8542	582	9	over	over	IN
8542	582	10	a	a	DT
8542	582	11	little	little	JJ
8542	582	12	sugar	sugar	NN
8542	582	13	.	.	.
8542	583	1	Bake	bake	VB
8542	583	2	fifteen	fifteen	CD
8542	583	3	minutes	minute	NNS
8542	583	4	.	.	.
8542	584	1	=	=	NFP
8542	584	2	Squash	Squash	NNP
8542	584	3	Pie=	pie=	NN
8542	584	4	2	2	CD
8542	584	5	Cupfuls	Cupfuls	NNP
8542	584	6	of	of	IN
8542	584	7	Squash	Squash	NNP
8542	584	8	5	5	CD
8542	584	9	Tablespoonfuls	tablespoonful	NNS
8542	584	10	of	of	IN
8542	584	11	Sugar	Sugar	NNP
8542	584	12	1	1	CD
8542	584	13	Tablespoonful	tablespoonful	JJ
8542	584	14	of	of	IN
8542	584	15	Flour	Flour	NNP
8542	584	16	2	2	CD
8542	584	17	Cupfuls	Cupfuls	NNP
8542	584	18	of	of	IN
8542	584	19	Milk	milk	NN
8542	584	20	1	1	CD
8542	584	21	Teaspoonful	teaspoonful	JJ
8542	584	22	of	of	IN
8542	584	23	Ground	Ground	NNP
8542	584	24	Cinnamon	Cinnamon	NNP
8542	584	25	1/4	1/4	CD
8542	584	26	Teaspoonful	Teaspoonful	NNP
8542	584	27	of	of	IN
8542	584	28	Salt	Salt	NNP
8542	584	29	1	1	CD
8542	584	30	Egg	Egg	NNP
8542	584	31	Pare	Pare	NNP
8542	584	32	the	the	DT
8542	584	33	squash	squash	NN
8542	584	34	,	,	,
8542	584	35	boil	boil	VBP
8542	584	36	till	till	IN
8542	584	37	tender	tender	NN
8542	584	38	,	,	,
8542	584	39	and	and	CC
8542	584	40	sift	sift	VB
8542	584	41	through	through	IN
8542	584	42	a	a	DT
8542	584	43	colander	colander	NN
8542	584	44	.	.	.
8542	585	1	Beat	beat	VB
8542	585	2	the	the	DT
8542	585	3	egg	egg	NN
8542	585	4	,	,	,
8542	585	5	add	add	VB
8542	585	6	sugar	sugar	NN
8542	585	7	,	,	,
8542	585	8	flour	flour	NN
8542	585	9	,	,	,
8542	585	10	cinnamon	cinnamon	NN
8542	585	11	and	and	CC
8542	585	12	salt	salt	NN
8542	585	13	.	.	.
8542	586	1	Stir	stir	VB
8542	586	2	these	these	DT
8542	586	3	into	into	IN
8542	586	4	the	the	DT
8542	586	5	squash	squash	NN
8542	586	6	and	and	CC
8542	586	7	add	add	VB
8542	586	8	the	the	DT
8542	586	9	milk	milk	NN
8542	586	10	,	,	,
8542	586	11	stirring	stir	VBG
8542	586	12	in	in	RP
8542	586	13	slowly	slowly	RB
8542	586	14	.	.	.
8542	587	1	Bake	bake	VB
8542	587	2	in	in	RP
8542	587	3	a	a	DT
8542	587	4	deep	deep	JJ
8542	587	5	plate	plate	NN
8542	587	6	,	,	,
8542	587	7	like	like	IN
8542	587	8	a	a	DT
8542	587	9	custard	custard	JJ
8542	587	10	pie	pie	NN
8542	587	11	.	.	.
8542	588	1	=	=	NFP
8542	588	2	Cream	Cream	NNP
8542	588	3	Washington	Washington	NNP
8542	588	4	Pies=	pies=	NN
8542	588	5	1	1	CD
8542	588	6	Egg	egg	NN
8542	588	7	1/2	1/2	CD
8542	588	8	Cupful	Cupful	NNP
8542	588	9	of	of	IN
8542	588	10	Sugar	Sugar	NNP
8542	588	11	1	1	CD
8542	588	12	Cupful	Cupful	NNP
8542	588	13	of	of	IN
8542	588	14	Flour	flour	NN
8542	588	15	1/2	1/2	CD
8542	588	16	Cupful	Cupful	NNP
8542	588	17	of	of	IN
8542	588	18	Milk	milk	NN
8542	588	19	(	(	-LRB-
8542	588	20	scant	scant	JJ
8542	588	21	)	)	-RRB-
8542	588	22	2	2	CD
8542	588	23	Tablespoonfuls	tablespoonful	NNS
8542	588	24	of	of	IN
8542	588	25	Melted	Melted	NNP
8542	588	26	Butter	Butter	NNP
8542	588	27	1	1	CD
8542	588	28	Rounding	round	VBG
8542	588	29	Teaspoonful	Teaspoonful	NNP
8542	588	30	of	of	IN
8542	588	31	Cream	Cream	NNP
8542	588	32	of	of	IN
8542	588	33	Tartar	Tartar	NNP
8542	588	34	1/2	1/2	CD
8542	588	35	Teaspoonful	teaspoonful	JJ
8542	588	36	of	of	IN
8542	588	37	Soda	Soda	NNP
8542	588	38	Cream	Cream	NNP
8542	588	39	butter	butter	NN
8542	588	40	and	and	CC
8542	588	41	sugar	sugar	NN
8542	588	42	together	together	RB
8542	588	43	,	,	,
8542	588	44	add	add	VB
8542	588	45	the	the	DT
8542	588	46	well	well	RB
8542	588	47	-	-	HYPH
8542	588	48	beaten	beat	VBN
8542	588	49	egg	egg	NN
8542	588	50	;	;	:
8542	588	51	then	then	RB
8542	588	52	the	the	DT
8542	588	53	milk	milk	NN
8542	588	54	into	into	IN
8542	588	55	which	which	WDT
8542	588	56	has	have	VBZ
8542	588	57	been	be	VBN
8542	588	58	stirred	stir	VBN
8542	588	59	the	the	DT
8542	588	60	soda	soda	NN
8542	588	61	and	and	CC
8542	588	62	cream	cream	NN
8542	588	63	of	of	IN
8542	588	64	tartar	tartar	NN
8542	588	65	;	;	:
8542	588	66	last	last	JJ
8542	588	67	of	of	IN
8542	588	68	all	all	DT
8542	588	69	,	,	,
8542	588	70	the	the	DT
8542	588	71	flour	flour	NN
8542	588	72	.	.	.
8542	589	1	Bake	bake	VB
8542	589	2	in	in	RP
8542	589	3	three	three	CD
8542	589	4	round	round	JJ
8542	589	5	shallow	shallow	JJ
8542	589	6	dishes	dish	NNS
8542	589	7	.	.	.
8542	590	1	=	=	NFP
8542	590	2	Cream	cream	NN
8542	590	3	for	for	IN
8542	590	4	Filling=	Filling=	NNS
8542	590	5	1	1	CD
8542	590	6	Cupful	Cupful	NNP
8542	590	7	of	of	IN
8542	590	8	Milk	milk	NN
8542	590	9	1	1	CD
8542	590	10	Egg	egg	NN
8542	590	11	A	a	NN
8542	590	12	Little	little	JJ
8542	590	13	Salt	salt	NN
8542	590	14	1	1	CD
8542	590	15	Heaping	heap	VBG
8542	590	16	Tablespoonful	tablespoonful	JJ
8542	590	17	of	of	IN
8542	590	18	Flour	flour	NN
8542	590	19	2	2	CD
8542	590	20	Tablespoonfuls	Tablespoonfuls	NNPS
8542	590	21	of	of	IN
8542	590	22	Sugar	Sugar	NNP
8542	590	23	1/2	1/2	CD
8542	590	24	Teaspoonful	teaspoonful	JJ
8542	590	25	of	of	IN
8542	590	26	Vanilla	Vanilla	NNP
8542	590	27	Put	Put	VBD
8542	590	28	the	the	DT
8542	590	29	milk	milk	NN
8542	590	30	on	on	IN
8542	590	31	the	the	DT
8542	590	32	stove	stove	NN
8542	590	33	to	to	TO
8542	590	34	heat	heat	VB
8542	590	35	.	.	.
8542	591	1	Put	put	VB
8542	591	2	the	the	DT
8542	591	3	sugar	sugar	NN
8542	591	4	,	,	,
8542	591	5	flour	flour	NN
8542	591	6	and	and	CC
8542	591	7	salt	salt	NN
8542	591	8	into	into	IN
8542	591	9	the	the	DT
8542	591	10	well	well	RB
8542	591	11	-	-	HYPH
8542	591	12	beaten	beat	VBN
8542	591	13	egg	egg	NN
8542	591	14	and	and	CC
8542	591	15	stir	stir	VB
8542	591	16	into	into	IN
8542	591	17	the	the	DT
8542	591	18	milk	milk	NN
8542	591	19	when	when	WRB
8542	591	20	boiling	boil	VBG
8542	591	21	.	.	.
8542	592	1	When	when	WRB
8542	592	2	cool	cool	JJ
8542	592	3	,	,	,
8542	592	4	add	add	VB
8542	592	5	vanilla	vanilla	NN
8542	592	6	and	and	CC
8542	592	7	spread	spread	VBD
8542	592	8	between	between	IN
8542	592	9	the	the	DT
8542	592	10	layers	layer	NNS
8542	592	11	of	of	IN
8542	592	12	cake	cake	NN
8542	592	13	.	.	.
8542	593	1	*	*	NFP
8542	593	2	*	*	NFP
8542	593	3	*	*	NFP
8542	593	4	*	*	NFP
8542	593	5	*	*	NFP
8542	593	6	*	*	NFP
8542	593	7	=	=	SYM
8542	593	8	PRESERVES=	PRESERVES=	NNP
8542	593	9	=	=	SYM
8542	593	10	Crab	Crab	NNP
8542	593	11	Apple	Apple	NNP
8542	593	12	Jelly=	jelly=	NN
8542	593	13	Cover	cover	VB
8542	593	14	the	the	DT
8542	593	15	apples	apple	NNS
8542	593	16	with	with	IN
8542	593	17	water	water	NN
8542	593	18	and	and	CC
8542	593	19	boil	boil	VB
8542	593	20	until	until	IN
8542	593	21	tender	tender	NN
8542	593	22	.	.	.
8542	594	1	Strain	strain	VB
8542	594	2	through	through	IN
8542	594	3	a	a	DT
8542	594	4	flannel	flannel	NN
8542	594	5	bag	bag	NN
8542	594	6	.	.	.
8542	595	1	Boil	Boil	NNP
8542	595	2	the	the	DT
8542	595	3	juice	juice	NN
8542	595	4	twenty	twenty	CD
8542	595	5	minutes	minute	NNS
8542	595	6	.	.	.
8542	596	1	Add	add	VB
8542	596	2	the	the	DT
8542	596	3	same	same	JJ
8542	596	4	amount	amount	NN
8542	596	5	of	of	IN
8542	596	6	sugar	sugar	NN
8542	596	7	,	,	,
8542	596	8	pint	pint	VBP
8542	596	9	for	for	IN
8542	596	10	pint	pint	NN
8542	596	11	,	,	,
8542	596	12	and	and	CC
8542	596	13	cook	cook	VB
8542	596	14	five	five	CD
8542	596	15	minutes	minute	NNS
8542	596	16	.	.	.
8542	597	1	Pour	pour	VB
8542	597	2	into	into	IN
8542	597	3	tumblers	tumbler	NNS
8542	597	4	,	,	,
8542	597	5	and	and	CC
8542	597	6	when	when	WRB
8542	597	7	cold	cold	JJ
8542	597	8	,	,	,
8542	597	9	cover	cover	VBP
8542	597	10	with	with	IN
8542	597	11	paraffine	paraffine	NN
8542	597	12	.	.	.
8542	598	1	=	=	NFP
8542	598	2	California	California	NNP
8542	598	3	Jam=	jam=	NN
8542	598	4	Divide	divide	NN
8542	598	5	and	and	CC
8542	598	6	seed	seed	NN
8542	598	7	as	as	IN
8542	598	8	many	many	JJ
8542	598	9	oranges	orange	NNS
8542	598	10	as	as	IN
8542	598	11	desired	desire	VBN
8542	598	12	.	.	.
8542	599	1	Slice	slice	VB
8542	599	2	thin	thin	JJ
8542	599	3	,	,	,
8542	599	4	the	the	DT
8542	599	5	pulp	pulp	NN
8542	599	6	and	and	CC
8542	599	7	skin	skin	NN
8542	599	8	together	together	RB
8542	599	9	.	.	.
8542	600	1	Add	add	VB
8542	600	2	to	to	IN
8542	600	3	each	each	DT
8542	600	4	pound	pound	NN
8542	600	5	of	of	IN
8542	600	6	oranges	orange	NNS
8542	600	7	one	one	CD
8542	600	8	lemon	lemon	NN
8542	600	9	,	,	,
8542	600	10	sliced	slice	VBN
8542	600	11	thin	thin	JJ
8542	600	12	,	,	,
8542	600	13	and	and	CC
8542	600	14	one	one	CD
8542	600	15	quart	quart	NN
8542	600	16	of	of	IN
8542	600	17	cold	cold	JJ
8542	600	18	water	water	NN
8542	600	19	.	.	.
8542	601	1	Let	let	VB
8542	601	2	all	all	DT
8542	601	3	stand	stand	VB
8542	601	4	twenty	twenty	CD
8542	601	5	-	-	HYPH
8542	601	6	four	four	CD
8542	601	7	hours	hour	NNS
8542	601	8	;	;	:
8542	601	9	then	then	RB
8542	601	10	cook	cook	VB
8542	601	11	until	until	IN
8542	601	12	tender	tender	NN
8542	601	13	,	,	,
8542	601	14	with	with	IN
8542	601	15	the	the	DT
8542	601	16	same	same	JJ
8542	601	17	amount	amount	NN
8542	601	18	of	of	IN
8542	601	19	sugar	sugar	NN
8542	601	20	.	.	.
8542	602	1	=	=	NFP
8542	602	2	Canned	can	VBN
8542	602	3	Cherries=	Cherries=	NNP
8542	602	4	1	1	CD
8542	602	5	Quart	quart	NN
8542	602	6	of	of	IN
8542	602	7	Cherries	Cherries	NNPS
8542	602	8	1	1	CD
8542	602	9	Cupful	Cupful	NNP
8542	602	10	of	of	IN
8542	602	11	Sugar	Sugar	NNP
8542	602	12	1	1	CD
8542	602	13	Cupful	Cupful	NNP
8542	602	14	of	of	IN
8542	602	15	Water	Water	NNP
8542	602	16	Pick	pick	VB
8542	602	17	over	over	RP
8542	602	18	and	and	CC
8542	602	19	wash	wash	VB
8542	602	20	the	the	DT
8542	602	21	cherries	cherry	NNS
8542	602	22	.	.	.
8542	603	1	If	if	IN
8542	603	2	they	-PRON-	PRP
8542	603	3	are	be	VBP
8542	603	4	to	to	TO
8542	603	5	be	be	VB
8542	603	6	used	use	VBN
8542	603	7	for	for	IN
8542	603	8	sauce	sauce	NN
8542	603	9	,	,	,
8542	603	10	can	can	MD
8542	603	11	them	-PRON-	PRP
8542	603	12	whole	whole	VB
8542	603	13	;	;	:
8542	603	14	if	if	IN
8542	603	15	to	to	TO
8542	603	16	be	be	VB
8542	603	17	used	use	VBN
8542	603	18	for	for	IN
8542	603	19	pies	pie	NNS
8542	603	20	and	and	CC
8542	603	21	puddings	pudding	NNS
8542	603	22	,	,	,
8542	603	23	remove	remove	VB
8542	603	24	stones	stone	NNS
8542	603	25	and	and	CC
8542	603	26	use	use	VBP
8542	603	27	less	less	JJR
8542	603	28	water	water	NN
8542	603	29	,	,	,
8542	603	30	as	as	IN
8542	603	31	there	there	EX
8542	603	32	will	will	MD
8542	603	33	be	be	VB
8542	603	34	juice	juice	NN
8542	603	35	enough	enough	JJ
8542	603	36	to	to	TO
8542	603	37	cook	cook	VB
8542	603	38	them	-PRON-	PRP
8542	603	39	in	in	RP
8542	603	40	.	.	.
8542	604	1	Cook	cook	VB
8542	604	2	until	until	IN
8542	604	3	tender	tender	NN
8542	604	4	and	and	CC
8542	604	5	seal	seal	NN
8542	604	6	when	when	WRB
8542	604	7	boiling	boil	VBG
8542	604	8	hot	hot	RB
8542	604	9	.	.	.
8542	605	1	=	=	NFP
8542	605	2	Cherry	cherry	NN
8542	605	3	Conserve=	conserve=	NN
8542	605	4	4	4	CD
8542	605	5	Pounds	pound	NNS
8542	605	6	of	of	IN
8542	605	7	Cherries	Cherries	NNPS
8542	605	8	4	4	CD
8542	605	9	Pounds	Pounds	NNPS
8542	605	10	of	of	IN
8542	605	11	Sugar	Sugar	NNP
8542	605	12	3	3	CD
8542	605	13	Oranges	Oranges	NNP
8542	605	14	1	1	CD
8542	605	15	Lemon	Lemon	NNP
8542	605	16	Wash	Wash	NNP
8542	605	17	and	and	CC
8542	605	18	stone	stone	VB
8542	605	19	the	the	DT
8542	605	20	cherries	cherry	NNS
8542	605	21	.	.	.
8542	606	1	Wash	wash	VB
8542	606	2	and	and	CC
8542	606	3	remove	remove	VB
8542	606	4	seeds	seed	NNS
8542	606	5	from	from	IN
8542	606	6	oranges	orange	NNS
8542	606	7	and	and	CC
8542	606	8	lemon	lemon	NN
8542	606	9	.	.	.
8542	607	1	Put	put	VB
8542	607	2	them	-PRON-	PRP
8542	607	3	through	through	IN
8542	607	4	the	the	DT
8542	607	5	meat	meat	NN
8542	607	6	-	-	HYPH
8542	607	7	grinder	grinder	NN
8542	607	8	or	or	CC
8542	607	9	chop	chop	NN
8542	607	10	fine	fine	NN
8542	607	11	.	.	.
8542	608	1	Cook	cook	VB
8542	608	2	all	all	DT
8542	608	3	together	together	RB
8542	608	4	twenty	twenty	CD
8542	608	5	minutes	minute	NNS
8542	608	6	,	,	,
8542	608	7	or	or	CC
8542	608	8	until	until	IN
8542	608	9	thick	thick	JJ
8542	608	10	.	.	.
8542	609	1	Put	put	VB
8542	609	2	into	into	IN
8542	609	3	tumblers	tumbler	NNS
8542	609	4	and	and	CC
8542	609	5	cover	cover	VB
8542	609	6	with	with	IN
8542	609	7	paraffine	paraffine	NN
8542	609	8	.	.	.
8542	610	1	=	=	NFP
8542	610	2	Preserved	Preserved	NNP
8542	610	3	Citron=	Citron=	NNP
8542	610	4	4	4	CD
8542	610	5	Pounds	Pounds	NNPS
8542	610	6	of	of	IN
8542	610	7	Citron	Citron	NNP
8542	610	8	3	3	CD
8542	610	9	Pounds	Pounds	NNPS
8542	610	10	of	of	IN
8542	610	11	Sugar	Sugar	NNP
8542	610	12	3	3	CD
8542	610	13	Gills	Gills	NNPS
8542	610	14	of	of	IN
8542	610	15	Water	Water	NNP
8542	610	16	3	3	CD
8542	610	17	Lemons	Lemons	NNPS
8542	610	18	Pare	Pare	NNP
8542	610	19	the	the	DT
8542	610	20	citron	citron	NN
8542	610	21	and	and	CC
8542	610	22	cut	cut	VBD
8542	610	23	into	into	IN
8542	610	24	pieces	piece	NNS
8542	610	25	one	one	CD
8542	610	26	inch	inch	NN
8542	610	27	square	square	NN
8542	610	28	.	.	.
8542	611	1	Cover	cover	VB
8542	611	2	with	with	IN
8542	611	3	cold	cold	JJ
8542	611	4	water	water	NN
8542	611	5	,	,	,
8542	611	6	adding	add	VBG
8542	611	7	a	a	DT
8542	611	8	pinch	pinch	NN
8542	611	9	of	of	IN
8542	611	10	salt	salt	NN
8542	611	11	.	.	.
8542	612	1	Next	next	JJ
8542	612	2	day	day	NN
8542	612	3	throw	throw	VB
8542	612	4	off	off	RP
8542	612	5	this	this	DT
8542	612	6	water	water	NN
8542	612	7	and	and	CC
8542	612	8	cover	cover	VB
8542	612	9	with	with	IN
8542	612	10	fresh	fresh	JJ
8542	612	11	water	water	NN
8542	612	12	,	,	,
8542	612	13	this	this	DT
8542	612	14	time	time	NN
8542	612	15	adding	add	VBG
8542	612	16	a	a	DT
8542	612	17	pinch	pinch	NN
8542	612	18	of	of	IN
8542	612	19	alum	alum	NN
8542	612	20	.	.	.
8542	613	1	Slice	slice	VB
8542	613	2	the	the	DT
8542	613	3	lemons	lemon	NNS
8542	613	4	,	,	,
8542	613	5	removing	remove	VBG
8542	613	6	every	every	DT
8542	613	7	seed	seed	NN
8542	613	8	,	,	,
8542	613	9	and	and	CC
8542	613	10	boil	boil	VB
8542	613	11	until	until	IN
8542	613	12	tender	tender	NN
8542	613	13	.	.	.
8542	614	1	Boil	Boil	NNP
8542	614	2	the	the	DT
8542	614	3	sugar	sugar	NN
8542	614	4	and	and	CC
8542	614	5	water	water	NN
8542	614	6	together	together	RB
8542	614	7	,	,	,
8542	614	8	skim	skim	NNP
8542	614	9	,	,	,
8542	614	10	then	then	RB
8542	614	11	put	put	VB
8542	614	12	into	into	IN
8542	614	13	the	the	DT
8542	614	14	syrup	syrup	NN
8542	614	15	citron	citron	NN
8542	614	16	and	and	CC
8542	614	17	lemon	lemon	NN
8542	614	18	.	.	.
8542	615	1	Boil	boil	VB
8542	615	2	until	until	IN
8542	615	3	it	-PRON-	PRP
8542	615	4	looks	look	VBZ
8542	615	5	rich	rich	JJ
8542	615	6	and	and	CC
8542	615	7	transparent	transparent	JJ
8542	615	8	.	.	.
8542	616	1	Skim	Skim	NNP
8542	616	2	out	out	RP
8542	616	3	the	the	DT
8542	616	4	fruit	fruit	NN
8542	616	5	into	into	IN
8542	616	6	jars	jar	NNS
8542	616	7	or	or	CC
8542	616	8	tumblers	tumbler	NNS
8542	616	9	,	,	,
8542	616	10	boil	boil	VB
8542	616	11	down	down	RP
8542	616	12	the	the	DT
8542	616	13	syrup	syrup	NN
8542	616	14	for	for	IN
8542	616	15	ten	ten	CD
8542	616	16	or	or	CC
8542	616	17	fifteen	fifteen	CD
8542	616	18	minutes	minute	NNS
8542	616	19	,	,	,
8542	616	20	and	and	CC
8542	616	21	pour	pour	VB
8542	616	22	over	over	IN
8542	616	23	the	the	DT
8542	616	24	fruit	fruit	NN
8542	616	25	.	.	.
8542	617	1	If	if	IN
8542	617	2	jars	jar	NNS
8542	617	3	are	be	VBP
8542	617	4	used	use	VBN
8542	617	5	,	,	,
8542	617	6	fill	fill	VB
8542	617	7	to	to	IN
8542	617	8	the	the	DT
8542	617	9	brim	brim	NN
8542	617	10	and	and	CC
8542	617	11	seal	seal	NN
8542	617	12	while	while	IN
8542	617	13	hot	hot	JJ
8542	617	14	.	.	.
8542	618	1	This	this	DT
8542	618	2	can	can	MD
8542	618	3	be	be	VB
8542	618	4	made	make	VBN
8542	618	5	in	in	IN
8542	618	6	the	the	DT
8542	618	7	summer	summer	NN
8542	618	8	from	from	IN
8542	618	9	watermelon	watermelon	NN
8542	618	10	-	-	HYPH
8542	618	11	rind	rind	NN
8542	618	12	.	.	.
8542	619	1	Cut	cut	VB
8542	619	2	off	off	RP
8542	619	3	all	all	PDT
8542	619	4	the	the	DT
8542	619	5	pink	pink	NN
8542	619	6	of	of	IN
8542	619	7	the	the	DT
8542	619	8	melon	melon	NN
8542	619	9	,	,	,
8542	619	10	pare	pare	NN
8542	619	11	,	,	,
8542	619	12	and	and	CC
8542	619	13	prepare	prepare	VB
8542	619	14	as	as	IN
8542	619	15	you	-PRON-	PRP
8542	619	16	would	would	MD
8542	619	17	citron	citron	VB
8542	619	18	.	.	.
8542	620	1	It	-PRON-	PRP
8542	620	2	is	be	VBZ
8542	620	3	really	really	RB
8542	620	4	very	very	RB
8542	620	5	nice	nice	JJ
8542	620	6	.	.	.
8542	621	1	=	=	NFP
8542	621	2	Currant	currant	NN
8542	621	3	Jelly=	Jelly=	VBZ
8542	621	4	Pick	pick	VB
8542	621	5	currants	currant	NNS
8542	621	6	from	from	IN
8542	621	7	the	the	DT
8542	621	8	stems	stem	NNS
8542	621	9	and	and	CC
8542	621	10	wash	wash	VB
8542	621	11	clean	clean	JJ
8542	621	12	.	.	.
8542	622	1	Put	put	VB
8542	622	2	them	-PRON-	PRP
8542	622	3	into	into	IN
8542	622	4	a	a	DT
8542	622	5	kettle	kettle	NN
8542	622	6	with	with	IN
8542	622	7	a	a	DT
8542	622	8	very	very	RB
8542	622	9	little	little	JJ
8542	622	10	water	water	NN
8542	622	11	and	and	CC
8542	622	12	cook	cook	NN
8542	622	13	for	for	IN
8542	622	14	ten	ten	CD
8542	622	15	minutes	minute	NNS
8542	622	16	.	.	.
8542	623	1	Strain	strain	VB
8542	623	2	through	through	IN
8542	623	3	a	a	DT
8542	623	4	flannel	flannel	NN
8542	623	5	bag	bag	NN
8542	623	6	.	.	.
8542	624	1	Use	use	VB
8542	624	2	one	one	CD
8542	624	3	pint	pint	NN
8542	624	4	of	of	IN
8542	624	5	juice	juice	NN
8542	624	6	to	to	IN
8542	624	7	one	one	CD
8542	624	8	pint	pint	NN
8542	624	9	of	of	IN
8542	624	10	sugar	sugar	NN
8542	624	11	.	.	.
8542	625	1	Boil	Boil	NNP
8542	625	2	the	the	DT
8542	625	3	juice	juice	NN
8542	625	4	fifteen	fifteen	CD
8542	625	5	minutes	minute	NNS
8542	625	6	,	,	,
8542	625	7	add	add	VB
8542	625	8	sugar	sugar	NN
8542	625	9	and	and	CC
8542	625	10	boil	boil	VB
8542	625	11	five	five	CD
8542	625	12	minutes	minute	NNS
8542	625	13	.	.	.
8542	626	1	Pour	pour	VB
8542	626	2	into	into	IN
8542	626	3	tumblers	tumbler	NNS
8542	626	4	or	or	CC
8542	626	5	jelly	jelly	NN
8542	626	6	moulds	mould	NNS
8542	626	7	,	,	,
8542	626	8	and	and	CC
8542	626	9	when	when	WRB
8542	626	10	cold	cold	JJ
8542	626	11	cover	cover	NN
8542	626	12	with	with	IN
8542	626	13	paraffine	paraffine	NN
8542	626	14	.	.	.
8542	627	1	=	=	NFP
8542	627	2	Spiced	spice	VBN
8542	627	3	Currants=	currants=	CD
8542	627	4	5	5	CD
8542	627	5	Pounds	pound	NNS
8542	627	6	of	of	IN
8542	627	7	Currants	Currants	NNPS
8542	627	8	4	4	CD
8542	627	9	Pounds	Pounds	NNPS
8542	627	10	of	of	IN
8542	627	11	Sugar	Sugar	NNP
8542	627	12	1	1	CD
8542	627	13	Pint	Pint	NNP
8542	627	14	of	of	IN
8542	627	15	Vinegar	Vinegar	NNP
8542	627	16	4	4	CD
8542	627	17	Teaspoonfuls	Teaspoonfuls	NNPS
8542	627	18	of	of	IN
8542	627	19	Cinnamon	Cinnamon	NNP
8542	627	20	4	4	CD
8542	627	21	Teaspoonfuls	Teaspoonfuls	NNPS
8542	627	22	of	of	IN
8542	627	23	Cloves	Cloves	NNP
8542	627	24	Boil	Boil	NNP
8542	627	25	slowly	slowly	RB
8542	627	26	two	two	CD
8542	627	27	and	and	CC
8542	627	28	a	a	DT
8542	627	29	half	half	NN
8542	627	30	hours	hour	NNS
8542	627	31	.	.	.
8542	628	1	Tie	tie	VB
8542	628	2	the	the	DT
8542	628	3	spices	spice	NNS
8542	628	4	in	in	IN
8542	628	5	a	a	DT
8542	628	6	cloth	cloth	NN
8542	628	7	before	before	IN
8542	628	8	boiling	boil	VBG
8542	628	9	.	.	.
8542	629	1	=	=	NFP
8542	629	2	Cranberry	cranberry	NN
8542	629	3	Jelly=	jelly=	NN
8542	629	4	1	1	CD
8542	629	5	Quart	quart	NN
8542	629	6	of	of	IN
8542	629	7	Cranberries	Cranberries	NNPS
8542	629	8	3	3	CD
8542	629	9	1/2	1/2	CD
8542	629	10	Cupfuls	cupful	NNS
8542	629	11	of	of	IN
8542	629	12	Sugar	Sugar	NNP
8542	629	13	Put	Put	VBD
8542	629	14	one	one	CD
8542	629	15	quart	quart	NN
8542	629	16	of	of	IN
8542	629	17	cranberries	cranberry	NNS
8542	629	18	on	on	IN
8542	629	19	the	the	DT
8542	629	20	stove	stove	NN
8542	629	21	,	,	,
8542	629	22	with	with	IN
8542	629	23	cold	cold	JJ
8542	629	24	water	water	NN
8542	629	25	enough	enough	RB
8542	629	26	to	to	TO
8542	629	27	cover	cover	VB
8542	629	28	.	.	.
8542	630	1	Boil	Boil	NNP
8542	630	2	until	until	IN
8542	630	3	tender	tender	NN
8542	630	4	.	.	.
8542	631	1	Strain	strain	VB
8542	631	2	through	through	IN
8542	631	3	a	a	DT
8542	631	4	colander	colander	NN
8542	631	5	.	.	.
8542	632	1	To	to	IN
8542	632	2	this	this	DT
8542	632	3	four	four	CD
8542	632	4	cupfuls	cupful	NNS
8542	632	5	of	of	IN
8542	632	6	juice	juice	NN
8542	632	7	add	add	VB
8542	632	8	three	three	CD
8542	632	9	and	and	CC
8542	632	10	a	a	DT
8542	632	11	half	half	NN
8542	632	12	cupfuls	cupful	NNS
8542	632	13	of	of	IN
8542	632	14	sugar	sugar	NN
8542	632	15	.	.	.
8542	633	1	Boil	Boil	NNP
8542	633	2	,	,	,
8542	633	3	twenty	twenty	CD
8542	633	4	minutes	minute	NNS
8542	633	5	and	and	CC
8542	633	6	turn	turn	VB
8542	633	7	into	into	IN
8542	633	8	a	a	DT
8542	633	9	mould	mould	NN
8542	633	10	which	which	WDT
8542	633	11	has	have	VBZ
8542	633	12	been	be	VBN
8542	633	13	wet	wet	JJ
8542	633	14	with	with	IN
8542	633	15	cold	cold	JJ
8542	633	16	water	water	NN
8542	633	17	.	.	.
8542	634	1	=	=	NFP
8542	634	2	Grape	grape	NN
8542	634	3	Conserve=	conserve=	NN
8542	634	4	5	5	CD
8542	634	5	Pints	Pints	NNPS
8542	634	6	of	of	IN
8542	634	7	Grapes	Grapes	NNP
8542	634	8	8	8	CD
8542	634	9	Cupfuls	Cupfuls	NNP
8542	634	10	of	of	IN
8542	634	11	Sugar	Sugar	NNP
8542	634	12	1/2	1/2	CD
8542	634	13	Pound	Pound	NNP
8542	634	14	of	of	IN
8542	634	15	Raisins	raisin	NNS
8542	634	16	2	2	CD
8542	634	17	Oranges	orange	NNS
8542	634	18	1	1	CD
8542	634	19	Cupful	cupful	NN
8542	634	20	of	of	IN
8542	634	21	Nut	Nut	NNP
8542	634	22	Meats	Meats	NNPS
8542	634	23	Pick	pick	VBP
8542	634	24	the	the	DT
8542	634	25	grapes	grape	NNS
8542	634	26	from	from	IN
8542	634	27	the	the	DT
8542	634	28	stems	stem	NNS
8542	634	29	,	,	,
8542	634	30	wash	wash	NN
8542	634	31	,	,	,
8542	634	32	and	and	CC
8542	634	33	separate	separate	VB
8542	634	34	the	the	DT
8542	634	35	pulps	pulp	NNS
8542	634	36	from	from	IN
8542	634	37	the	the	DT
8542	634	38	skins	skin	NNS
8542	634	39	.	.	.
8542	635	1	Stew	stew	VB
8542	635	2	the	the	DT
8542	635	3	pulps	pulp	NNS
8542	635	4	and	and	CC
8542	635	5	press	press	NN
8542	635	6	through	through	IN
8542	635	7	a	a	DT
8542	635	8	colander	colander	NN
8542	635	9	.	.	.
8542	636	1	Put	put	VB
8542	636	2	the	the	DT
8542	636	3	raisins	raisin	NNS
8542	636	4	and	and	CC
8542	636	5	oranges	orange	NNS
8542	636	6	through	through	IN
8542	636	7	the	the	DT
8542	636	8	meat	meat	NN
8542	636	9	grinder	grinder	NN
8542	636	10	,	,	,
8542	636	11	after	after	IN
8542	636	12	removing	remove	VBG
8542	636	13	seeds	seed	NNS
8542	636	14	.	.	.
8542	637	1	Cook	cook	VB
8542	637	2	all	all	RB
8542	637	3	together	together	RB
8542	637	4	except	except	IN
8542	637	5	the	the	DT
8542	637	6	nuts	nut	NNS
8542	637	7	.	.	.
8542	638	1	Add	add	VB
8542	638	2	these	these	DT
8542	638	3	about	about	RB
8542	638	4	ten	ten	CD
8542	638	5	minutes	minute	NNS
8542	638	6	before	before	IN
8542	638	7	removing	remove	VBG
8542	638	8	from	from	IN
8542	638	9	fire	fire	NN
8542	638	10	.	.	.
8542	639	1	Put	put	VB
8542	639	2	into	into	IN
8542	639	3	glasses	glass	NNS
8542	639	4	and	and	CC
8542	639	5	cover	cover	VB
8542	639	6	with	with	IN
8542	639	7	paraffine	paraffine	NN
8542	639	8	.	.	.
8542	640	1	This	this	DT
8542	640	2	makes	make	VBZ
8542	640	3	eleven	eleven	CD
8542	640	4	glasses	glass	NNS
8542	640	5	.	.	.
8542	641	1	=	=	NFP
8542	641	2	Grape	grape	NN
8542	641	3	Marmalade=	Marmalade=	NNS
8542	641	4	When	when	WRB
8542	641	5	making	make	VBG
8542	641	6	grape	grape	NN
8542	641	7	-	-	HYPH
8542	641	8	juice	juice	NN
8542	641	9	,	,	,
8542	641	10	use	use	VB
8542	641	11	the	the	DT
8542	641	12	grape	grape	NN
8542	641	13	which	which	WDT
8542	641	14	is	be	VBZ
8542	641	15	left	leave	VBN
8542	641	16	after	after	IN
8542	641	17	straining	strain	VBG
8542	641	18	,	,	,
8542	641	19	for	for	IN
8542	641	20	marmalade	marmalade	NN
8542	641	21	.	.	.
8542	642	1	Press	press	NN
8542	642	2	through	through	IN
8542	642	3	a	a	DT
8542	642	4	colander	colander	NN
8542	642	5	,	,	,
8542	642	6	measure	measure	VB
8542	642	7	and	and	CC
8542	642	8	use	use	VB
8542	642	9	the	the	DT
8542	642	10	same	same	JJ
8542	642	11	amount	amount	NN
8542	642	12	of	of	IN
8542	642	13	sugar	sugar	NN
8542	642	14	.	.	.
8542	643	1	Cook	cook	VB
8542	643	2	until	until	IN
8542	643	3	it	-PRON-	PRP
8542	643	4	thickens	thicken	VBZ
8542	643	5	and	and	CC
8542	643	6	put	put	VBD
8542	643	7	into	into	IN
8542	643	8	tumblers	tumbler	NNS
8542	643	9	.	.	.
8542	644	1	When	when	WRB
8542	644	2	cold	cold	JJ
8542	644	3	,	,	,
8542	644	4	cover	cover	VBP
8542	644	5	with	with	IN
8542	644	6	paraffine	paraffine	NN
8542	644	7	.	.	.
8542	645	1	=	=	NFP
8542	645	2	Grape	grape	NN
8542	645	3	Preserve=	preserve=	NN
8542	645	4	Pick	pick	NN
8542	645	5	from	from	IN
8542	645	6	the	the	DT
8542	645	7	stems	stem	NNS
8542	645	8	and	and	CC
8542	645	9	wash	wash	VB
8542	645	10	the	the	DT
8542	645	11	amount	amount	NN
8542	645	12	of	of	IN
8542	645	13	grapes	grape	NNS
8542	645	14	desired	desire	VBN
8542	645	15	.	.	.
8542	646	1	Squeeze	squeeze	VB
8542	646	2	the	the	DT
8542	646	3	pulps	pulps	NN
8542	646	4	from	from	IN
8542	646	5	the	the	DT
8542	646	6	skins	skin	NNS
8542	646	7	.	.	.
8542	647	1	Put	put	VB
8542	647	2	into	into	IN
8542	647	3	a	a	DT
8542	647	4	kettle	kettle	NN
8542	647	5	with	with	IN
8542	647	6	very	very	RB
8542	647	7	little	little	JJ
8542	647	8	water	water	NN
8542	647	9	and	and	CC
8542	647	10	boil	boil	VB
8542	647	11	until	until	IN
8542	647	12	the	the	DT
8542	647	13	seeds	seed	NNS
8542	647	14	loosen	loosen	NN
8542	647	15	.	.	.
8542	648	1	Press	press	NN
8542	648	2	through	through	IN
8542	648	3	a	a	DT
8542	648	4	colander	colander	NN
8542	648	5	.	.	.
8542	649	1	Put	put	VB
8542	649	2	this	this	DT
8542	649	3	with	with	IN
8542	649	4	skins	skin	NNS
8542	649	5	,	,	,
8542	649	6	weigh	weigh	VB
8542	649	7	,	,	,
8542	649	8	and	and	CC
8542	649	9	use	use	VB
8542	649	10	three	three	CD
8542	649	11	-	-	HYPH
8542	649	12	fourths	fourth	NNS
8542	649	13	of	of	IN
8542	649	14	a	a	DT
8542	649	15	pound	pound	NN
8542	649	16	of	of	IN
8542	649	17	sugar	sugar	NN
8542	649	18	,	,	,
8542	649	19	for	for	IN
8542	649	20	every	every	DT
8542	649	21	pound	pound	NN
8542	649	22	of	of	IN
8542	649	23	fruit	fruit	NN
8542	649	24	.	.	.
8542	650	1	Cook	cook	VB
8542	650	2	all	all	RB
8542	650	3	together	together	RB
8542	650	4	until	until	IN
8542	650	5	the	the	DT
8542	650	6	skins	skin	NNS
8542	650	7	are	be	VBP
8542	650	8	tender	tender	JJ
8542	650	9	,	,	,
8542	650	10	usually	usually	RB
8542	650	11	about	about	IN
8542	650	12	an	an	DT
8542	650	13	hour	hour	NN
8542	650	14	.	.	.
8542	651	1	Seal	seal	VB
8542	651	2	in	in	RP
8542	651	3	glass	glass	NN
8542	651	4	jars	jar	NNS
8542	651	5	.	.	.
8542	652	1	=	=	NFP
8542	652	2	Orange	Orange	NNP
8542	652	3	Marmalade=	marmalade=	SYM
8542	652	4	1	1	CD
8542	652	5	Grapefruit	Grapefruit	NNP
8542	652	6	1	1	CD
8542	652	7	Whole	Whole	NNP
8542	652	8	Orange	Orange	NNP
8542	652	9	Juice	Juice	NNP
8542	652	10	of	of	IN
8542	652	11	Two	Two	NNP
8542	652	12	Oranges	Oranges	NNPS
8542	652	13	1	1	CD
8542	652	14	Whole	Whole	NNP
8542	652	15	Lemon	Lemon	NNP
8542	652	16	Juice	Juice	NNP
8542	652	17	of	of	IN
8542	652	18	Two	Two	NNP
8542	652	19	Lemons	Lemons	NNPS
8542	652	20	Chop	Chop	NNP
8542	652	21	fruit	fruit	NN
8542	652	22	fine	fine	NN
8542	652	23	or	or	CC
8542	652	24	put	put	VBD
8542	652	25	through	through	IN
8542	652	26	the	the	DT
8542	652	27	grinder	grinder	NN
8542	652	28	.	.	.
8542	653	1	Measure	measure	VB
8542	653	2	and	and	CC
8542	653	3	put	put	VBD
8542	653	4	three	three	CD
8542	653	5	times	time	NNS
8542	653	6	the	the	DT
8542	653	7	amount	amount	NN
8542	653	8	of	of	IN
8542	653	9	water	water	NN
8542	653	10	.	.	.
8542	654	1	Let	let	VB
8542	654	2	this	this	DT
8542	654	3	stand	stand	VB
8542	654	4	till	till	IN
8542	654	5	the	the	DT
8542	654	6	next	next	JJ
8542	654	7	day	day	NN
8542	654	8	.	.	.
8542	655	1	Boil	Boil	NNP
8542	655	2	ten	ten	CD
8542	655	3	minutes	minute	NNS
8542	655	4	.	.	.
8542	656	1	Stand	stand	VB
8542	656	2	again	again	RB
8542	656	3	till	till	IN
8542	656	4	the	the	DT
8542	656	5	next	next	JJ
8542	656	6	day	day	NN
8542	656	7	.	.	.
8542	657	1	Measure	measure	VB
8542	657	2	and	and	CC
8542	657	3	add	add	VB
8542	657	4	equal	equal	JJ
8542	657	5	amount	amount	NN
8542	657	6	of	of	IN
8542	657	7	sugar	sugar	NN
8542	657	8	.	.	.
8542	658	1	Boil	Boil	NNP
8542	658	2	until	until	IN
8542	658	3	it	-PRON-	PRP
8542	658	4	jells	jell	VBZ
8542	658	5	.	.	.
8542	659	1	This	this	DT
8542	659	2	will	will	MD
8542	659	3	make	make	VB
8542	659	4	eleven	eleven	CD
8542	659	5	or	or	CC
8542	659	6	twelve	twelve	CD
8542	659	7	tumblerfuls	tumblerful	NNS
8542	659	8	.	.	.
8542	660	1	Pour	pour	VB
8542	660	2	into	into	IN
8542	660	3	glasses	glass	NNS
8542	660	4	while	while	IN
8542	660	5	warm	warm	JJ
8542	660	6	.	.	.
8542	661	1	When	when	WRB
8542	661	2	cold	cold	JJ
8542	661	3	,	,	,
8542	661	4	pour	pour	VBP
8542	661	5	over	over	IN
8542	661	6	a	a	DT
8542	661	7	thin	thin	JJ
8542	661	8	coating	coating	NN
8542	661	9	of	of	IN
8542	661	10	paraffine	paraffine	NN
8542	661	11	.	.	.
8542	662	1	=	=	NFP
8542	662	2	Peach	Peach	NNP
8542	662	3	Marmalade=	Marmalade=	VBZ
8542	662	4	When	when	WRB
8542	662	5	preserving	preserve	VBG
8542	662	6	peaches	peach	NNS
8542	662	7	or	or	CC
8542	662	8	quinces	quince	NNS
8542	662	9	,	,	,
8542	662	10	wipe	wipe	VB
8542	662	11	them	-PRON-	PRP
8542	662	12	very	very	RB
8542	662	13	clean	clean	JJ
8542	662	14	before	before	IN
8542	662	15	paring	paring	NN
8542	662	16	,	,	,
8542	662	17	and	and	CC
8542	662	18	save	save	VB
8542	662	19	the	the	DT
8542	662	20	skins	skin	NNS
8542	662	21	for	for	IN
8542	662	22	marmalade	marmalade	NN
8542	662	23	.	.	.
8542	663	1	Cook	cook	VB
8542	663	2	in	in	IN
8542	663	3	water	water	NN
8542	663	4	enough	enough	RB
8542	663	5	to	to	TO
8542	663	6	cover	cover	VB
8542	663	7	well	well	RB
8542	663	8	and	and	CC
8542	663	9	,	,	,
8542	663	10	when	when	WRB
8542	663	11	tender	tender	NN
8542	663	12	,	,	,
8542	663	13	press	press	NN
8542	663	14	through	through	IN
8542	663	15	a	a	DT
8542	663	16	colander	colander	NN
8542	663	17	.	.	.
8542	664	1	Measure	measure	NN
8542	664	2	,	,	,
8542	664	3	and	and	CC
8542	664	4	add	add	VB
8542	664	5	the	the	DT
8542	664	6	same	same	JJ
8542	664	7	amount	amount	NN
8542	664	8	of	of	IN
8542	664	9	sugar	sugar	NN
8542	664	10	.	.	.
8542	665	1	Boil	boil	VB
8542	665	2	half	half	PDT
8542	665	3	an	an	DT
8542	665	4	hour	hour	NN
8542	665	5	,	,	,
8542	665	6	or	or	CC
8542	665	7	until	until	IN
8542	665	8	it	-PRON-	PRP
8542	665	9	thickens	thicken	VBZ
8542	665	10	.	.	.
8542	666	1	Put	put	VB
8542	666	2	into	into	IN
8542	666	3	tumblers	tumbler	NNS
8542	666	4	and	and	CC
8542	666	5	cover	cover	VB
8542	666	6	with	with	IN
8542	666	7	paraffine	paraffine	NN
8542	666	8	.	.	.
8542	667	1	This	this	DT
8542	667	2	is	be	VBZ
8542	667	3	nice	nice	JJ
8542	667	4	for	for	IN
8542	667	5	school	school	NN
8542	667	6	sandwiches	sandwich	NNS
8542	667	7	,	,	,
8542	667	8	or	or	CC
8542	667	9	for	for	IN
8542	667	10	filling	fill	VBG
8542	667	11	for	for	IN
8542	667	12	Washington	Washington	NNP
8542	667	13	pie	pie	NN
8542	667	14	or	or	CC
8542	667	15	queen	queen	NNP
8542	667	16	's	's	POS
8542	667	17	pudding	pudding	NN
8542	667	18	.	.	.
8542	668	1	=	=	NFP
8542	668	2	To	to	IN
8542	668	3	Can	Can	NNP
8542	668	4	Peaches=	peaches=	CD
8542	668	5	1	1	CD
8542	668	6	Quart	Quart	NNP
8542	668	7	of	of	IN
8542	668	8	Peaches	Peaches	NNP
8542	668	9	1	1	CD
8542	668	10	Cupful	Cupful	NNP
8542	668	11	of	of	IN
8542	668	12	Sugar	Sugar	NNP
8542	668	13	2	2	CD
8542	668	14	Cupfuls	Cupfuls	NNP
8542	668	15	of	of	IN
8542	668	16	Water	Water	NNP
8542	668	17	Be	be	VB
8542	668	18	sure	sure	JJ
8542	668	19	to	to	TO
8542	668	20	have	have	VB
8542	668	21	the	the	DT
8542	668	22	jars	jar	NNS
8542	668	23	perfectly	perfectly	RB
8542	668	24	clean	clean	JJ
8542	668	25	and	and	CC
8542	668	26	warm	warm	JJ
8542	668	27	.	.	.
8542	669	1	Glass	Glass	NNP
8542	669	2	covers	cover	NNS
8542	669	3	are	be	VBP
8542	669	4	always	always	RB
8542	669	5	preferable	preferable	JJ
8542	669	6	.	.	.
8542	670	1	Make	make	VB
8542	670	2	a	a	DT
8542	670	3	syrup	syrup	NN
8542	670	4	of	of	IN
8542	670	5	the	the	DT
8542	670	6	sugar	sugar	NN
8542	670	7	and	and	CC
8542	670	8	water	water	NN
8542	670	9	.	.	.
8542	671	1	Boil	boil	VB
8542	671	2	this	this	DT
8542	671	3	hard	hard	JJ
8542	671	4	for	for	IN
8542	671	5	five	five	CD
8542	671	6	minutes	minute	NNS
8542	671	7	.	.	.
8542	672	1	Set	Set	VBN
8542	672	2	back	back	RB
8542	672	3	on	on	IN
8542	672	4	the	the	DT
8542	672	5	stove	stove	NN
8542	672	6	and	and	CC
8542	672	7	let	let	VB
8542	672	8	it	-PRON-	PRP
8542	672	9	settle	settle	VB
8542	672	10	,	,	,
8542	672	11	then	then	RB
8542	672	12	skim	skim	NNP
8542	672	13	very	very	RB
8542	672	14	thoroughly	thoroughly	RB
8542	672	15	.	.	.
8542	673	1	Pare	Pare	NNP
8542	673	2	,	,	,
8542	673	3	cut	cut	VBN
8542	673	4	in	in	IN
8542	673	5	half	half	NN
8542	673	6	,	,	,
8542	673	7	and	and	CC
8542	673	8	remove	remove	VB
8542	673	9	the	the	DT
8542	673	10	stones	stone	NNS
8542	673	11	from	from	IN
8542	673	12	the	the	DT
8542	673	13	peaches	peach	NNS
8542	673	14	.	.	.
8542	674	1	When	when	WRB
8542	674	2	the	the	DT
8542	674	3	syrup	syrup	NN
8542	674	4	comes	come	VBZ
8542	674	5	to	to	IN
8542	674	6	a	a	DT
8542	674	7	boil	boil	NN
8542	674	8	,	,	,
8542	674	9	put	put	VBN
8542	674	10	in	in	RP
8542	674	11	enough	enough	JJ
8542	674	12	peaches	peach	NNS
8542	674	13	to	to	TO
8542	674	14	fill	fill	VB
8542	674	15	your	-PRON-	PRP$
8542	674	16	jar	jar	NN
8542	674	17	,	,	,
8542	674	18	whatever	whatever	WDT
8542	674	19	the	the	DT
8542	674	20	size	size	NN
8542	674	21	.	.	.
8542	675	1	Boil	boil	VB
8542	675	2	until	until	IN
8542	675	3	tender	tender	NN
8542	675	4	enough	enough	JJ
8542	675	5	to	to	TO
8542	675	6	pierce	pierce	VB
8542	675	7	with	with	IN
8542	675	8	a	a	DT
8542	675	9	wisp	wisp	NN
8542	675	10	.	.	.
8542	676	1	Take	take	VB
8542	676	2	the	the	DT
8542	676	3	fruit	fruit	NN
8542	676	4	out	out	RP
8542	676	5	carefully	carefully	RB
8542	676	6	with	with	IN
8542	676	7	a	a	DT
8542	676	8	spoon	spoon	NN
8542	676	9	and	and	CC
8542	676	10	place	place	NN
8542	676	11	in	in	IN
8542	676	12	the	the	DT
8542	676	13	jar	jar	NN
8542	676	14	.	.	.
8542	677	1	Fill	fill	VB
8542	677	2	the	the	DT
8542	677	3	jar	jar	NN
8542	677	4	with	with	IN
8542	677	5	the	the	DT
8542	677	6	boiling	boiling	NN
8542	677	7	syrup	syrup	NN
8542	677	8	,	,	,
8542	677	9	being	be	VBG
8542	677	10	careful	careful	JJ
8542	677	11	always	always	RB
8542	677	12	to	to	TO
8542	677	13	ca	can	MD
8542	677	14	nt	not	RB
8542	677	15	the	the	DT
8542	677	16	jar	jar	NN
8542	677	17	as	as	IN
8542	677	18	you	-PRON-	PRP
8542	677	19	pour	pour	VBP
8542	677	20	it	-PRON-	PRP
8542	677	21	in	in	RP
8542	677	22	.	.	.
8542	678	1	If	if	IN
8542	678	2	you	-PRON-	PRP
8542	678	3	do	do	VBP
8542	678	4	this	this	DT
8542	678	5	,	,	,
8542	678	6	the	the	DT
8542	678	7	jar	jar	NN
8542	678	8	will	will	MD
8542	678	9	never	never	RB
8542	678	10	crack	crack	VB
8542	678	11	,	,	,
8542	678	12	as	as	IN
8542	678	13	it	-PRON-	PRP
8542	678	14	is	be	VBZ
8542	678	15	likely	likely	JJ
8542	678	16	to	to	TO
8542	678	17	do	do	VB
8542	678	18	if	if	IN
8542	678	19	held	hold	VBN
8542	678	20	perfectly	perfectly	RB
8542	678	21	straight	straight	JJ
8542	678	22	or	or	CC
8542	678	23	upright	upright	JJ
8542	678	24	.	.	.
8542	679	1	Always	always	RB
8542	679	2	run	run	VB
8542	679	3	around	around	IN
8542	679	4	the	the	DT
8542	679	5	inside	inside	NN
8542	679	6	of	of	IN
8542	679	7	the	the	DT
8542	679	8	jar	jar	NN
8542	679	9	with	with	IN
8542	679	10	a	a	DT
8542	679	11	silver	silver	NN
8542	679	12	knife	knife	NN
8542	679	13	,	,	,
8542	679	14	and	and	CC
8542	679	15	you	-PRON-	PRP
8542	679	16	will	will	MD
8542	679	17	have	have	VB
8542	679	18	no	no	DT
8542	679	19	trouble	trouble	NN
8542	679	20	in	in	IN
8542	679	21	keeping	keep	VBG
8542	679	22	fruit	fruit	NN
8542	679	23	.	.	.
8542	680	1	Seal	seal	VB
8542	680	2	while	while	IN
8542	680	3	hot	hot	JJ
8542	680	4	.	.	.
8542	681	1	The	the	DT
8542	681	2	peaches	peach	NNS
8542	681	3	may	may	MD
8542	681	4	be	be	VB
8542	681	5	canned	can	VBN
8542	681	6	whole	whole	JJ
8542	681	7	,	,	,
8542	681	8	if	if	IN
8542	681	9	preferred	prefer	VBN
8542	681	10	.	.	.
8542	682	1	=	=	NFP
8542	682	2	Pickled	Pickled	NNP
8542	682	3	Peaches=	peaches=	CD
8542	682	4	4	4	CD
8542	682	5	Pounds	Pounds	NNPS
8542	682	6	of	of	IN
8542	682	7	Sugar	Sugar	NNP
8542	682	8	1	1	CD
8542	682	9	Pint	Pint	NNP
8542	682	10	of	of	IN
8542	682	11	Vinegar	Vinegar	NNP
8542	682	12	1	1	CD
8542	682	13	Tablespoonful	tablespoonful	JJ
8542	682	14	of	of	IN
8542	682	15	Cloves	clove	NNS
8542	682	16	1	1	CD
8542	682	17	Tablespoonful	tablespoonful	JJ
8542	682	18	of	of	IN
8542	682	19	Allspice	Allspice	NNP
8542	682	20	Stick	Stick	NNP
8542	682	21	of	of	IN
8542	682	22	Cinnamon	Cinnamon	NNP
8542	682	23	Boil	Boil	NNP
8542	682	24	the	the	DT
8542	682	25	ingredients	ingredient	NNS
8542	682	26	together	together	RB
8542	682	27	for	for	IN
8542	682	28	ten	ten	CD
8542	682	29	minutes	minute	NNS
8542	682	30	before	before	IN
8542	682	31	putting	put	VBG
8542	682	32	in	in	RP
8542	682	33	the	the	DT
8542	682	34	peaches	peach	NNS
8542	682	35	.	.	.
8542	683	1	Cook	cook	VB
8542	683	2	as	as	IN
8542	683	3	many	many	JJ
8542	683	4	peaches	peach	NNS
8542	683	5	in	in	IN
8542	683	6	this	this	DT
8542	683	7	as	as	IN
8542	683	8	possible	possible	JJ
8542	683	9	,	,	,
8542	683	10	and	and	CC
8542	683	11	have	have	VB
8542	683	12	juice	juice	NN
8542	683	13	enough	enough	JJ
8542	683	14	to	to	TO
8542	683	15	fill	fill	VB
8542	683	16	up	up	RP
8542	683	17	the	the	DT
8542	683	18	jars	jar	NNS
8542	683	19	.	.	.
8542	684	1	Tie	tie	VB
8542	684	2	the	the	DT
8542	684	3	spices	spice	NNS
8542	684	4	in	in	IN
8542	684	5	a	a	DT
8542	684	6	piece	piece	NN
8542	684	7	of	of	IN
8542	684	8	cheese	cheese	NN
8542	684	9	-	-	HYPH
8542	684	10	cloth	cloth	NN
8542	684	11	.	.	.
8542	685	1	Pears	pear	NNS
8542	685	2	may	may	MD
8542	685	3	be	be	VB
8542	685	4	cooked	cook	VBN
8542	685	5	in	in	IN
8542	685	6	the	the	DT
8542	685	7	same	same	JJ
8542	685	8	way	way	NN
8542	685	9	.	.	.
8542	686	1	=	=	NFP
8542	686	2	Ginger	ginger	NN
8542	686	3	Pears=	Pears=	-LRB-
8542	686	4	10	10	CD
8542	686	5	Pounds	Pounds	NNPS
8542	686	6	of	of	IN
8542	686	7	Pears	Pears	NNP
8542	686	8	7	7	CD
8542	686	9	Pounds	Pounds	NNPS
8542	686	10	of	of	IN
8542	686	11	Sugar	Sugar	NNP
8542	686	12	4	4	CD
8542	686	13	Lemons	Lemons	NNP
8542	686	14	6	6	CD
8542	686	15	Oranges	orange	NNS
8542	686	16	1	1	CD
8542	686	17	Box	Box	NNP
8542	686	18	of	of	IN
8542	686	19	Crystallized	Crystallized	NNP
8542	686	20	Ginger	Ginger	NNP
8542	686	21	Wipe	Wipe	NNP
8542	686	22	pears	pear	VBZ
8542	686	23	clean	clean	VBP
8542	686	24	and	and	CC
8542	686	25	cut	cut	VBD
8542	686	26	fine	fine	JJ
8542	686	27	with	with	IN
8542	686	28	sugar	sugar	NN
8542	686	29	.	.	.
8542	687	1	Simmer	Simmer	NNP
8542	687	2	an	an	DT
8542	687	3	hour	hour	NN
8542	687	4	.	.	.
8542	688	1	Then	then	RB
8542	688	2	add	add	VB
8542	688	3	the	the	DT
8542	688	4	lemons	lemon	NNS
8542	688	5	and	and	CC
8542	688	6	oranges	orange	NNS
8542	688	7	,	,	,
8542	688	8	seeded	seed	VBD
8542	688	9	and	and	CC
8542	688	10	cut	cut	VBD
8542	688	11	fine	fine	JJ
8542	688	12	,	,	,
8542	688	13	and	and	CC
8542	688	14	the	the	DT
8542	688	15	crystallized	crystallized	JJ
8542	688	16	ginger	ginger	NN
8542	688	17	.	.	.
8542	689	1	Let	let	VB
8542	689	2	all	all	DT
8542	689	3	boil	boil	VB
8542	689	4	together	together	RB
8542	689	5	two	two	CD
8542	689	6	or	or	CC
8542	689	7	three	three	CD
8542	689	8	hours	hour	NNS
8542	689	9	.	.	.
8542	690	1	=	=	NFP
8542	690	2	Preserved	preserve	VBN
8542	690	3	Pears=	pears=	ADD
8542	690	4	1	1	CD
8542	690	5	Quart	Quart	NNP
8542	690	6	of	of	IN
8542	690	7	Pears	Pears	NNP
8542	690	8	1	1	CD
8542	690	9	Cupful	Cupful	NNP
8542	690	10	of	of	IN
8542	690	11	Sugar	Sugar	NNP
8542	690	12	2	2	CD
8542	690	13	Cupfuls	Cupfuls	NNP
8542	690	14	of	of	IN
8542	690	15	Water	Water	NNP
8542	690	16	Use	Use	NNP
8542	690	17	pears	pear	NNS
8542	690	18	which	which	WDT
8542	690	19	are	be	VBP
8542	690	20	just	just	RB
8542	690	21	right	right	JJ
8542	690	22	to	to	TO
8542	690	23	eat	eat	VB
8542	690	24	.	.	.
8542	691	1	Pare	pare	VB
8542	691	2	and	and	CC
8542	691	3	drop	drop	VB
8542	691	4	into	into	IN
8542	691	5	cold	cold	JJ
8542	691	6	water	water	NN
8542	691	7	,	,	,
8542	691	8	to	to	TO
8542	691	9	prevent	prevent	VB
8542	691	10	discoloring	discoloring	NN
8542	691	11	.	.	.
8542	692	1	Make	make	VB
8542	692	2	a	a	DT
8542	692	3	syrup	syrup	NN
8542	692	4	of	of	IN
8542	692	5	one	one	CD
8542	692	6	cupful	cupful	NN
8542	692	7	of	of	IN
8542	692	8	sugar	sugar	NN
8542	692	9	and	and	CC
8542	692	10	two	two	CD
8542	692	11	cupfuls	cupful	NNS
8542	692	12	of	of	IN
8542	692	13	cold	cold	JJ
8542	692	14	water	water	NN
8542	692	15	,	,	,
8542	692	16	and	and	CC
8542	692	17	boil	boil	VB
8542	692	18	the	the	DT
8542	692	19	pears	pear	NNS
8542	692	20	in	in	IN
8542	692	21	this	this	DT
8542	692	22	until	until	IN
8542	692	23	you	-PRON-	PRP
8542	692	24	can	can	MD
8542	692	25	stick	stick	VB
8542	692	26	a	a	DT
8542	692	27	straw	straw	NN
8542	692	28	through	through	IN
8542	692	29	them	-PRON-	PRP
8542	692	30	.	.	.
8542	693	1	Fill	fill	VB
8542	693	2	the	the	DT
8542	693	3	jars	jar	NNS
8542	693	4	with	with	IN
8542	693	5	the	the	DT
8542	693	6	fruit	fruit	NN
8542	693	7	,	,	,
8542	693	8	all	all	DT
8542	693	9	you	-PRON-	PRP
8542	693	10	can	can	MD
8542	693	11	put	put	VB
8542	693	12	in	in	RB
8542	693	13	,	,	,
8542	693	14	then	then	RB
8542	693	15	hold	hold	VB
8542	693	16	the	the	DT
8542	693	17	jar	jar	NN
8542	693	18	slanting	slanting	NN
8542	693	19	and	and	CC
8542	693	20	fill	fill	VB
8542	693	21	with	with	IN
8542	693	22	syrup	syrup	NN
8542	693	23	to	to	IN
8542	693	24	the	the	DT
8542	693	25	very	very	RB
8542	693	26	brim	brim	JJ
8542	693	27	.	.	.
8542	694	1	Use	use	VB
8542	694	2	whole	whole	JJ
8542	694	3	pears	pear	NNS
8542	694	4	,	,	,
8542	694	5	if	if	IN
8542	694	6	preferred	prefer	VBN
8542	694	7	.	.	.
8542	695	1	If	if	IN
8542	695	2	cut	cut	NN
8542	695	3	in	in	IN
8542	695	4	halves	half	NNS
8542	695	5	,	,	,
8542	695	6	remove	remove	VB
8542	695	7	the	the	DT
8542	695	8	core	core	NN
8542	695	9	.	.	.
8542	696	1	=	=	NFP
8542	696	2	Way	way	NN
8542	696	3	to	to	IN
8542	696	4	Pickle	Pickle	NNP
8542	696	5	Pears=	pears=	NN
8542	696	6	1	1	CD
8542	696	7	Pint	pint	NN
8542	696	8	of	of	IN
8542	696	9	Vinegar	Vinegar	NNP
8542	696	10	3	3	CD
8542	696	11	Pounds	Pounds	NNPS
8542	696	12	of	of	IN
8542	696	13	Sugar	Sugar	NNP
8542	696	14	6	6	CD
8542	696	15	Pounds	Pounds	NNPS
8542	696	16	of	of	IN
8542	696	17	Pears	pear	NNS
8542	696	18	1/2	1/2	CD
8542	696	19	Tablespoonful	tablespoonful	JJ
8542	696	20	of	of	IN
8542	696	21	Cinnamon	Cinnamon	NNP
8542	696	22	1/2	1/2	CD
8542	696	23	Tablespoonful	tablespoonful	JJ
8542	696	24	of	of	IN
8542	696	25	whole	whole	JJ
8542	696	26	Allspice	Allspice	NNP
8542	696	27	1	1	CD
8542	696	28	Tablespoonful	tablespoonful	JJ
8542	696	29	of	of	IN
8542	696	30	whole	whole	JJ
8542	696	31	Cloves	Cloves	NNP
8542	696	32	Boil	Boil	NNP
8542	696	33	pears	pear	NNS
8542	696	34	until	until	IN
8542	696	35	tender	tender	NN
8542	696	36	.	.	.
8542	697	1	Boil	Boil	NNP
8542	697	2	vinegar	vinegar	NN
8542	697	3	,	,	,
8542	697	4	sugar	sugar	NN
8542	697	5	,	,	,
8542	697	6	and	and	CC
8542	697	7	spices	spice	NNS
8542	697	8	together	together	RB
8542	697	9	fifteen	fifteen	CD
8542	697	10	minutes	minute	NNS
8542	697	11	,	,	,
8542	697	12	then	then	RB
8542	697	13	put	put	VBD
8542	697	14	in	in	IN
8542	697	15	the	the	DT
8542	697	16	boiled	boil	VBN
8542	697	17	pears	pear	NNS
8542	697	18	,	,	,
8542	697	19	and	and	CC
8542	697	20	cook	cook	VB
8542	697	21	all	all	RB
8542	697	22	together	together	RB
8542	697	23	half	half	PDT
8542	697	24	an	an	DT
8542	697	25	hour	hour	NN
8542	697	26	.	.	.
8542	698	1	These	these	DT
8542	698	2	will	will	MD
8542	698	3	be	be	VB
8542	698	4	nicer	nice	JJR
8542	698	5	if	if	IN
8542	698	6	sealed	seal	VBN
8542	698	7	in	in	IN
8542	698	8	glass	glass	NN
8542	698	9	jars	jar	NNS
8542	698	10	.	.	.
8542	699	1	=	=	NFP
8542	699	2	To	to	TO
8542	699	3	Preserve	preserve	VB
8542	699	4	Pineapple=	Pineapple=	NFP
8542	699	5	Peel	peel	VB
8542	699	6	the	the	DT
8542	699	7	pineapple	pineapple	NN
8542	699	8	,	,	,
8542	699	9	remove	remove	VB
8542	699	10	the	the	DT
8542	699	11	eyes	eye	NNS
8542	699	12	and	and	CC
8542	699	13	cut	cut	VBN
8542	699	14	into	into	IN
8542	699	15	small	small	JJ
8542	699	16	cubes	cube	NNS
8542	699	17	.	.	.
8542	700	1	Weigh	weigh	VB
8542	700	2	,	,	,
8542	700	3	and	and	CC
8542	700	4	take	take	VB
8542	700	5	three	three	CD
8542	700	6	-	-	HYPH
8542	700	7	fourths	fourth	NNS
8542	700	8	of	of	IN
8542	700	9	a	a	DT
8542	700	10	pound	pound	NN
8542	700	11	of	of	IN
8542	700	12	sugar	sugar	NN
8542	700	13	to	to	IN
8542	700	14	one	one	CD
8542	700	15	pound	pound	NN
8542	700	16	of	of	IN
8542	700	17	fruit	fruit	NN
8542	700	18	.	.	.
8542	701	1	Allow	allow	VB
8542	701	2	one	one	CD
8542	701	3	cupful	cupful	NN
8542	701	4	of	of	IN
8542	701	5	water	water	NN
8542	701	6	for	for	IN
8542	701	7	each	each	DT
8542	701	8	jar	jar	NN
8542	701	9	,	,	,
8542	701	10	and	and	CC
8542	701	11	cook	cook	VB
8542	701	12	all	all	RB
8542	701	13	together	together	RB
8542	701	14	slowly	slowly	RB
8542	701	15	until	until	IN
8542	701	16	tender	tender	NN
8542	701	17	.	.	.
8542	702	1	Fill	fill	VB
8542	702	2	the	the	DT
8542	702	3	jars	jar	NNS
8542	702	4	.	.	.
8542	703	1	This	this	DT
8542	703	2	is	be	VBZ
8542	703	3	very	very	RB
8542	703	4	nice	nice	JJ
8542	703	5	for	for	IN
8542	703	6	ice	ice	NN
8542	703	7	-	-	HYPH
8542	703	8	cream	cream	NN
8542	703	9	or	or	CC
8542	703	10	sherbet	sherbet	NN
8542	703	11	.	.	.
8542	704	1	=	=	NFP
8542	704	2	Quince	Quince	NNP
8542	704	3	Jelly=	Jelly=	VBZ
8542	704	4	Pare	Pare	NNP
8542	704	5	,	,	,
8542	704	6	core	core	NN
8542	704	7	,	,	,
8542	704	8	and	and	CC
8542	704	9	quarter	quarter	VB
8542	704	10	the	the	DT
8542	704	11	fruit	fruit	NN
8542	704	12	,	,	,
8542	704	13	and	and	CC
8542	704	14	boil	boil	VB
8542	704	15	in	in	IN
8542	704	16	water	water	NN
8542	704	17	enough	enough	RB
8542	704	18	to	to	TO
8542	704	19	cover	cover	VB
8542	704	20	.	.	.
8542	705	1	When	when	WRB
8542	705	2	soft	soft	JJ
8542	705	3	,	,	,
8542	705	4	take	take	VB
8542	705	5	out	out	RP
8542	705	6	the	the	DT
8542	705	7	fruit	fruit	NN
8542	705	8	and	and	CC
8542	705	9	strain	strain	VB
8542	705	10	the	the	DT
8542	705	11	syrup	syrup	NN
8542	705	12	through	through	IN
8542	705	13	a	a	DT
8542	705	14	flannel	flannel	NN
8542	705	15	bag	bag	NN
8542	705	16	,	,	,
8542	705	17	then	then	RB
8542	705	18	return	return	VB
8542	705	19	the	the	DT
8542	705	20	syrup	syrup	NN
8542	705	21	to	to	IN
8542	705	22	the	the	DT
8542	705	23	kettle	kettle	NN
8542	705	24	and	and	CC
8542	705	25	boil	boil	VB
8542	705	26	until	until	IN
8542	705	27	perfectly	perfectly	RB
8542	705	28	clear	clear	JJ
8542	705	29	,	,	,
8542	705	30	skimming	skim	VBG
8542	705	31	constantly	constantly	RB
8542	705	32	.	.	.
8542	706	1	Measure	measure	NN
8542	706	2	syrup	syrup	NN
8542	706	3	,	,	,
8542	706	4	adding	add	VBG
8542	706	5	an	an	DT
8542	706	6	equal	equal	JJ
8542	706	7	quantity	quantity	NN
8542	706	8	of	of	IN
8542	706	9	sugar	sugar	NN
8542	706	10	,	,	,
8542	706	11	and	and	CC
8542	706	12	boil	boil	VB
8542	706	13	twenty	twenty	CD
8542	706	14	minutes	minute	NNS
8542	706	15	,	,	,
8542	706	16	removing	remove	VBG
8542	706	17	the	the	DT
8542	706	18	scum	scum	NN
8542	706	19	which	which	WDT
8542	706	20	rises	rise	VBZ
8542	706	21	to	to	IN
8542	706	22	the	the	DT
8542	706	23	surface	surface	NN
8542	706	24	.	.	.
8542	707	1	Pour	pour	VB
8542	707	2	into	into	IN
8542	707	3	tumblers	tumbler	NNS
8542	707	4	or	or	CC
8542	707	5	moulds	mould	NNS
8542	707	6	and	and	CC
8542	707	7	set	set	VB
8542	707	8	aside	aside	RB
8542	707	9	to	to	IN
8542	707	10	cool	cool	JJ
8542	707	11	;	;	:
8542	707	12	then	then	RB
8542	707	13	pour	pour	VB
8542	707	14	over	over	IN
8542	707	15	the	the	DT
8542	707	16	top	top	NN
8542	707	17	a	a	DT
8542	707	18	covering	covering	NN
8542	707	19	of	of	IN
8542	707	20	paraffine	paraffine	NN
8542	707	21	.	.	.
8542	708	1	=	=	NFP
8542	708	2	Quince	Quince	NNP
8542	708	3	Marmalade=	marmalade=	NN
8542	708	4	Put	Put	VBD
8542	708	5	the	the	DT
8542	708	6	quinces	quince	NNS
8542	708	7	,	,	,
8542	708	8	which	which	WDT
8542	708	9	were	be	VBD
8542	708	10	boiled	boil	VBN
8542	708	11	in	in	IN
8542	708	12	water	water	NN
8542	708	13	for	for	IN
8542	708	14	the	the	DT
8542	708	15	jelly	jelly	NN
8542	708	16	,	,	,
8542	708	17	in	in	IN
8542	708	18	with	with	IN
8542	708	19	the	the	DT
8542	708	20	cores	core	NNS
8542	708	21	and	and	CC
8542	708	22	skins	skin	NNS
8542	708	23	.	.	.
8542	709	1	Cover	cover	VB
8542	709	2	with	with	IN
8542	709	3	water	water	NN
8542	709	4	and	and	CC
8542	709	5	boil	boil	VB
8542	709	6	ten	ten	CD
8542	709	7	or	or	CC
8542	709	8	fifteen	fifteen	CD
8542	709	9	minutes	minute	NNS
8542	709	10	.	.	.
8542	710	1	Press	press	VB
8542	710	2	all	all	RB
8542	710	3	through	through	IN
8542	710	4	a	a	DT
8542	710	5	colander	colander	NN
8542	710	6	.	.	.
8542	711	1	Measure	measure	NN
8542	711	2	,	,	,
8542	711	3	and	and	CC
8542	711	4	add	add	VB
8542	711	5	the	the	DT
8542	711	6	same	same	JJ
8542	711	7	amount	amount	NN
8542	711	8	of	of	IN
8542	711	9	sugar	sugar	NN
8542	711	10	.	.	.
8542	712	1	Set	Set	VBN
8542	712	2	on	on	IN
8542	712	3	the	the	DT
8542	712	4	stove	stove	NN
8542	712	5	and	and	CC
8542	712	6	boil	boil	VB
8542	712	7	fifteen	fifteen	CD
8542	712	8	minutes	minute	NNS
8542	712	9	,	,	,
8542	712	10	being	be	VBG
8542	712	11	careful	careful	JJ
8542	712	12	not	not	RB
8542	712	13	to	to	TO
8542	712	14	scorch	scorch	VB
8542	712	15	.	.	.
8542	713	1	Put	put	VB
8542	713	2	into	into	IN
8542	713	3	tumblers	tumbler	NNS
8542	713	4	and	and	CC
8542	713	5	cover	cover	VB
8542	713	6	with	with	IN
8542	713	7	paraffine	paraffine	NN
8542	713	8	.	.	.
8542	714	1	=	=	NFP
8542	714	2	Quince	Quince	NNP
8542	714	3	Sauce=	sauce=	CD
8542	714	4	Peel	peel	NN
8542	714	5	,	,	,
8542	714	6	core	core	NN
8542	714	7	,	,	,
8542	714	8	and	and	CC
8542	714	9	cut	cut	VBN
8542	714	10	into	into	IN
8542	714	11	quarters	quarter	NNS
8542	714	12	the	the	DT
8542	714	13	quinces	quince	NNS
8542	714	14	.	.	.
8542	715	1	Boil	boil	VB
8542	715	2	in	in	IN
8542	715	3	clear	clear	JJ
8542	715	4	water	water	NN
8542	715	5	until	until	IN
8542	715	6	tender	tender	NN
8542	715	7	.	.	.
8542	716	1	Weigh	weigh	VB
8542	716	2	the	the	DT
8542	716	3	quinces	quince	NNS
8542	716	4	before	before	IN
8542	716	5	cooking	cooking	NN
8542	716	6	,	,	,
8542	716	7	and	and	CC
8542	716	8	put	put	VBD
8542	716	9	into	into	IN
8542	716	10	the	the	DT
8542	716	11	water	water	NN
8542	716	12	in	in	IN
8542	716	13	which	which	WDT
8542	716	14	they	-PRON-	PRP
8542	716	15	have	have	VBP
8542	716	16	been	be	VBN
8542	716	17	boiled	boil	VBN
8542	716	18	three	three	CD
8542	716	19	-	-	HYPH
8542	716	20	fourths	fourth	NNS
8542	716	21	of	of	IN
8542	716	22	a	a	DT
8542	716	23	pound	pound	NN
8542	716	24	of	of	IN
8542	716	25	sugar	sugar	NN
8542	716	26	for	for	IN
8542	716	27	every	every	DT
8542	716	28	pound	pound	NN
8542	716	29	of	of	IN
8542	716	30	quince	quince	NN
8542	716	31	.	.	.
8542	717	1	Boil	Boil	NNP
8542	717	2	five	five	CD
8542	717	3	minutes	minute	NNS
8542	717	4	and	and	CC
8542	717	5	skim	skim	NNP
8542	717	6	.	.	.
8542	718	1	Then	then	RB
8542	718	2	put	put	VB
8542	718	3	in	in	RP
8542	718	4	the	the	DT
8542	718	5	quinces	quince	NNS
8542	718	6	and	and	CC
8542	718	7	cook	cook	NN
8542	718	8	until	until	IN
8542	718	9	of	of	IN
8542	718	10	a	a	DT
8542	718	11	dark	dark	JJ
8542	718	12	amber	amber	NN
8542	718	13	color	color	NN
8542	718	14	-	-	:
8542	718	15	for	for	IN
8542	718	16	about	about	RB
8542	718	17	an	an	DT
8542	718	18	hour	hour	NN
8542	718	19	.	.	.
8542	719	1	As	as	IN
8542	719	2	quinces	quince	NNS
8542	719	3	are	be	VBP
8542	719	4	expensive	expensive	JJ
8542	719	5	,	,	,
8542	719	6	old	old	JJ
8542	719	7	-	-	HYPH
8542	719	8	fashioned	fashioned	JJ
8542	719	9	people	people	NNS
8542	719	10	used	use	VBD
8542	719	11	to	to	TO
8542	719	12	put	put	VB
8542	719	13	in	in	RP
8542	719	14	one	one	CD
8542	719	15	-	-	HYPH
8542	719	16	fourth	fourth	NN
8542	719	17	as	as	IN
8542	719	18	much	much	JJ
8542	719	19	sweet	sweet	JJ
8542	719	20	apple	apple	NN
8542	719	21	or	or	CC
8542	719	22	pear	pear	NN
8542	719	23	.	.	.
8542	720	1	=	=	NFP
8542	720	2	Raspberry	Raspberry	NNP
8542	720	3	Jam	Jam	NNP
8542	720	4	,	,	,
8542	720	5	No	no	UH
8542	720	6	.	.	.
8542	721	1	I=	I=	NNP
8542	721	2	Mash	Mash	NNP
8542	721	3	the	the	DT
8542	721	4	berries	berry	NNS
8542	721	5	,	,	,
8542	721	6	add	add	VB
8542	721	7	equal	equal	JJ
8542	721	8	parts	part	NNS
8542	721	9	of	of	IN
8542	721	10	sugar	sugar	NN
8542	721	11	,	,	,
8542	721	12	and	and	CC
8542	721	13	let	let	VB
8542	721	14	stand	stand	VB
8542	721	15	half	half	PDT
8542	721	16	an	an	DT
8542	721	17	hour	hour	NN
8542	721	18	.	.	.
8542	722	1	Put	put	VB
8542	722	2	on	on	RP
8542	722	3	the	the	DT
8542	722	4	stove	stove	NN
8542	722	5	in	in	IN
8542	722	6	a	a	DT
8542	722	7	kettle	kettle	NN
8542	722	8	containing	contain	VBG
8542	722	9	a	a	DT
8542	722	10	half	half	JJ
8542	722	11	cupful	cupful	NN
8542	722	12	of	of	IN
8542	722	13	water	water	NN
8542	722	14	,	,	,
8542	722	15	to	to	TO
8542	722	16	prevent	prevent	VB
8542	722	17	sticking	sticking	NN
8542	722	18	.	.	.
8542	723	1	Boil	boil	VB
8542	723	2	until	until	IN
8542	723	3	it	-PRON-	PRP
8542	723	4	thickens	thicken	VBZ
8542	723	5	.	.	.
8542	724	1	Put	put	VB
8542	724	2	into	into	IN
8542	724	3	tumblers	tumbler	NNS
8542	724	4	and	and	CC
8542	724	5	cover	cover	VB
8542	724	6	with	with	IN
8542	724	7	paraffine	paraffine	NN
8542	724	8	.	.	.
8542	725	1	Blackberries	blackberry	NNS
8542	725	2	and	and	CC
8542	725	3	strawberries	strawberry	NNS
8542	725	4	used	use	VBN
8542	725	5	in	in	IN
8542	725	6	the	the	DT
8542	725	7	same	same	JJ
8542	725	8	way	way	NN
8542	725	9	are	be	VBP
8542	725	10	very	very	RB
8542	725	11	nice	nice	JJ
8542	725	12	.	.	.
8542	726	1	=	=	NFP
8542	726	2	Raspberry	Raspberry	NNP
8542	726	3	Jam	Jam	NNP
8542	726	4	,	,	,
8542	726	5	No	no	UH
8542	726	6	.	.	.
8542	727	1	2=	2=	CD
8542	727	2	Mash	Mash	NNP
8542	727	3	the	the	DT
8542	727	4	berries	berry	NNS
8542	727	5	,	,	,
8542	727	6	and	and	CC
8542	727	7	use	use	VB
8542	727	8	two	two	CD
8542	727	9	-	-	HYPH
8542	727	10	thirds	third	NNS
8542	727	11	as	as	IN
8542	727	12	much	much	JJ
8542	727	13	currant	currant	JJ
8542	727	14	juice	juice	NN
8542	727	15	as	as	IN
8542	727	16	you	-PRON-	PRP
8542	727	17	have	have	VBP
8542	727	18	berries	berry	NNS
8542	727	19	.	.	.
8542	728	1	Measure	measure	NN
8542	728	2	,	,	,
8542	728	3	and	and	CC
8542	728	4	add	add	VB
8542	728	5	the	the	DT
8542	728	6	same	same	JJ
8542	728	7	amount	amount	NN
8542	728	8	of	of	IN
8542	728	9	sugar	sugar	NN
8542	728	10	.	.	.
8542	729	1	Cook	cook	VB
8542	729	2	all	all	RB
8542	729	3	together	together	RB
8542	729	4	until	until	IN
8542	729	5	it	-PRON-	PRP
8542	729	6	jells	jell	VBZ
8542	729	7	.	.	.
8542	730	1	Put	put	VB
8542	730	2	into	into	IN
8542	730	3	tumblers	tumbler	NNS
8542	730	4	and	and	CC
8542	730	5	cover	cover	VB
8542	730	6	with	with	IN
8542	730	7	paraffine	paraffine	NN
8542	730	8	.	.	.
8542	731	1	=	=	NFP
8542	731	2	To	to	TO
8542	731	3	Keep	keep	VB
8542	731	4	Rhubarb	Rhubarb	NNP
8542	731	5	Through	through	IN
8542	731	6	the	the	DT
8542	731	7	Winter=	Winter=	NNS
8542	731	8	Fill	Fill	NNP
8542	731	9	preserve	preserve	VBP
8542	731	10	jars	jar	NNS
8542	731	11	with	with	IN
8542	731	12	cold	cold	JJ
8542	731	13	water	water	NN
8542	731	14	.	.	.
8542	732	1	Cut	cut	VB
8542	732	2	the	the	DT
8542	732	3	rhubarb	rhubarb	NN
8542	732	4	into	into	IN
8542	732	5	small	small	JJ
8542	732	6	pieces	piece	NNS
8542	732	7	,	,	,
8542	732	8	as	as	IN
8542	732	9	you	-PRON-	PRP
8542	732	10	would	would	MD
8542	732	11	for	for	IN
8542	732	12	a	a	DT
8542	732	13	pie	pie	NN
8542	732	14	,	,	,
8542	732	15	and	and	CC
8542	732	16	drop	drop	VB
8542	732	17	them	-PRON-	PRP
8542	732	18	into	into	IN
8542	732	19	the	the	DT
8542	732	20	jars	jar	NNS
8542	732	21	.	.	.
8542	733	1	As	as	IN
8542	733	2	they	-PRON-	PRP
8542	733	3	fill	fill	VBP
8542	733	4	,	,	,
8542	733	5	the	the	DT
8542	733	6	water	water	NN
8542	733	7	will	will	MD
8542	733	8	overflow	overflow	VB
8542	733	9	.	.	.
8542	734	1	When	when	WRB
8542	734	2	full	full	JJ
8542	734	3	,	,	,
8542	734	4	screw	screw	VBD
8542	734	5	the	the	DT
8542	734	6	tops	top	NNS
8542	734	7	on	on	IN
8542	734	8	the	the	DT
8542	734	9	jars	jar	NNS
8542	734	10	and	and	CC
8542	734	11	set	set	VB
8542	734	12	away	away	RB
8542	734	13	.	.	.
8542	735	1	The	the	DT
8542	735	2	water	water	NN
8542	735	3	excludes	exclude	VBZ
8542	735	4	the	the	DT
8542	735	5	air	air	NN
8542	735	6	,	,	,
8542	735	7	and	and	CC
8542	735	8	the	the	DT
8542	735	9	fruit	fruit	NN
8542	735	10	,	,	,
8542	735	11	treated	treat	VBN
8542	735	12	in	in	IN
8542	735	13	this	this	DT
8542	735	14	way	way	NN
8542	735	15	,	,	,
8542	735	16	will	will	MD
8542	735	17	keep	keep	VB
8542	735	18	for	for	IN
8542	735	19	months	month	NNS
8542	735	20	.	.	.
8542	736	1	When	when	WRB
8542	736	2	required	require	VBN
8542	736	3	for	for	IN
8542	736	4	use	use	NN
8542	736	5	drain	drain	NN
8542	736	6	off	off	IN
8542	736	7	the	the	DT
8542	736	8	water	water	NN
8542	736	9	and	and	CC
8542	736	10	cook	cook	NN
8542	736	11	in	in	IN
8542	736	12	the	the	DT
8542	736	13	usual	usual	JJ
8542	736	14	way	way	NN
8542	736	15	.	.	.
8542	737	1	=	=	NFP
8542	737	2	Rhubarb	rhubarb	NN
8542	737	3	Marmalade=	Marmalade=	VBZ
8542	737	4	5	5	CD
8542	737	5	Pounds	Pounds	NNPS
8542	737	6	of	of	IN
8542	737	7	Rhubarb	Rhubarb	NNP
8542	737	8	5	5	CD
8542	737	9	Pounds	Pounds	NNPS
8542	737	10	of	of	IN
8542	737	11	Sugar	Sugar	NNP
8542	737	12	5	5	CD
8542	737	13	Lemons	Lemons	NNPS
8542	737	14	,	,	,
8542	737	15	Juice	Juice	NNP
8542	737	16	and	and	CC
8542	737	17	Rind	Rind	NNP
8542	737	18	1	1	CD
8542	737	19	Pound	Pound	NNP
8542	737	20	of	of	IN
8542	737	21	Chopped	Chopped	NNP
8542	737	22	Walnuts	Walnuts	NNPS
8542	737	23	2	2	CD
8542	737	24	Teaspoonfuls	Teaspoonfuls	NNPS
8542	737	25	of	of	IN
8542	737	26	Extract	Extract	NNP
8542	737	27	of	of	IN
8542	737	28	Jamaica	Jamaica	NNP
8542	737	29	Ginger	Ginger	NNP
8542	737	30	Cook	Cook	NNP
8542	737	31	all	all	PDT
8542	737	32	the	the	DT
8542	737	33	ingredients	ingredient	NNS
8542	737	34	,	,	,
8542	737	35	excepting	except	VBG
8542	737	36	the	the	DT
8542	737	37	nuts	nut	NNS
8542	737	38	and	and	CC
8542	737	39	ginger	ginger	NN
8542	737	40	,	,	,
8542	737	41	together	together	RB
8542	737	42	three	three	CD
8542	737	43	or	or	CC
8542	737	44	four	four	CD
8542	737	45	hours	hour	NNS
8542	737	46	.	.	.
8542	738	1	Ten	ten	CD
8542	738	2	minutes	minute	NNS
8542	738	3	before	before	IN
8542	738	4	removing	remove	VBG
8542	738	5	from	from	IN
8542	738	6	the	the	DT
8542	738	7	fire	fire	NN
8542	738	8	,	,	,
8542	738	9	add	add	VB
8542	738	10	the	the	DT
8542	738	11	ginger	ginger	NN
8542	738	12	and	and	CC
8542	738	13	nuts	nut	NNS
8542	738	14	.	.	.
8542	739	1	Seal	seal	VB
8542	739	2	in	in	RP
8542	739	3	glass	glass	NN
8542	739	4	jars	jar	NNS
8542	739	5	,	,	,
8542	739	6	or	or	CC
8542	739	7	put	put	VBN
8542	739	8	into	into	IN
8542	739	9	tumblers	tumbler	NNS
8542	739	10	.	.	.
8542	740	1	If	if	IN
8542	740	2	tumblers	tumbler	NNS
8542	740	3	are	be	VBP
8542	740	4	used	use	VBN
8542	740	5	,	,	,
8542	740	6	cover	cover	VB
8542	740	7	over	over	IN
8542	740	8	the	the	DT
8542	740	9	tops	top	NNS
8542	740	10	with	with	IN
8542	740	11	a	a	DT
8542	740	12	coating	coating	NN
8542	740	13	of	of	IN
8542	740	14	paraffine	paraffine	NN
8542	740	15	.	.	.
8542	741	1	=	=	NFP
8542	741	2	Rhubarb	Rhubarb	NNP
8542	741	3	Jam=	jam=	NN
8542	741	4	6	6	CD
8542	741	5	Stalks	Stalks	NNPS
8542	741	6	of	of	IN
8542	741	7	Rhubarb	Rhubarb	NNP
8542	741	8	3	3	CD
8542	741	9	Oranges	Oranges	NNP
8542	741	10	1	1	CD
8542	741	11	Lemon	Lemon	NNP
8542	741	12	4	4	CD
8542	741	13	Cupfuls	Cupfuls	NNP
8542	741	14	of	of	IN
8542	741	15	Sugar	Sugar	NNP
8542	741	16	Cook	Cook	NNP
8542	741	17	the	the	DT
8542	741	18	rhubarb	rhubarb	VB
8542	741	19	and	and	CC
8542	741	20	rind	rind	NN
8542	741	21	and	and	CC
8542	741	22	juice	juice	NN
8542	741	23	of	of	IN
8542	741	24	the	the	DT
8542	741	25	lemon	lemon	NN
8542	741	26	and	and	CC
8542	741	27	oranges	orange	VBZ
8542	741	28	together	together	RB
8542	741	29	for	for	IN
8542	741	30	twenty	twenty	CD
8542	741	31	-	-	HYPH
8542	741	32	five	five	CD
8542	741	33	minutes	minute	NNS
8542	741	34	.	.	.
8542	742	1	Put	put	VB
8542	742	2	into	into	IN
8542	742	3	tumblers	tumbler	NNS
8542	742	4	and	and	CC
8542	742	5	cover	cover	VB
8542	742	6	with	with	IN
8542	742	7	paraffine	paraffine	NN
8542	742	8	.	.	.
8542	743	1	=	=	NFP
8542	743	2	Spiced	spice	VBN
8542	743	3	Fruit=	fruit=	NN
8542	743	4	6	6	CD
8542	743	5	Pounds	Pounds	NNPS
8542	743	6	of	of	IN
8542	743	7	Fruit	Fruit	NNP
8542	743	8	4	4	CD
8542	743	9	Pounds	Pounds	NNPS
8542	743	10	of	of	IN
8542	743	11	Sugar	Sugar	NNP
8542	743	12	1	1	CD
8542	743	13	Pint	pint	NN
8542	743	14	of	of	IN
8542	743	15	Vinegar	vinegar	NN
8542	743	16	For	for	IN
8542	743	17	all	all	DT
8542	743	18	kinds	kind	NNS
8542	743	19	of	of	IN
8542	743	20	spiced	spice	VBN
8542	743	21	fruit	fruit	NN
8542	743	22	use	use	VBP
8542	743	23	the	the	DT
8542	743	24	above	above	JJ
8542	743	25	measurements	measurement	NNS
8542	743	26	,	,	,
8542	743	27	adding	add	VBG
8542	743	28	one	one	CD
8542	743	29	tablespoonful	tablespoonful	JJ
8542	743	30	each	each	DT
8542	743	31	of	of	IN
8542	743	32	cinnamon	cinnamon	NN
8542	743	33	,	,	,
8542	743	34	allspice	allspice	NN
8542	743	35	,	,	,
8542	743	36	and	and	CC
8542	743	37	cloves	clove	NNS
8542	743	38	,	,	,
8542	743	39	and	and	CC
8542	743	40	cook	cook	VB
8542	743	41	until	until	IN
8542	743	42	tender	tender	NN
8542	743	43	.	.	.
8542	744	1	Seal	seal	VB
8542	744	2	in	in	RP
8542	744	3	glass	glass	NN
8542	744	4	jars	jar	NNS
8542	744	5	.	.	.
8542	745	1	=	=	NFP
8542	745	2	Bread	bread	NN
8542	745	3	Pudding=	Pudding=	NNP
8542	745	4	1	1	CD
8542	745	5	Pint	pint	NN
8542	745	6	of	of	IN
8542	745	7	Stale	Stale	NNP
8542	745	8	Bread	Bread	NNP
8542	745	9	1	1	CD
8542	745	10	Quart	Quart	NNP
8542	745	11	of	of	IN
8542	745	12	Milk	milk	NN
8542	745	13	1	1	CD
8542	745	14	Cupful	Cupful	NNP
8542	745	15	of	of	IN
8542	745	16	Sugar	Sugar	NNP
8542	745	17	1	1	CD
8542	745	18	Egg	egg	NN
8542	745	19	1/2	1/2	CD
8542	745	20	Cupful	Cupful	NNP
8542	745	21	of	of	IN
8542	745	22	Raisins	raisin	NNS
8542	745	23	1	1	CD
8542	745	24	Teaspoonful	teaspoonful	JJ
8542	745	25	of	of	IN
8542	745	26	Cinnamon	Cinnamon	NNP
8542	745	27	1/2	1/2	CD
8542	745	28	Teaspoonful	teaspoonful	JJ
8542	745	29	of	of	IN
8542	745	30	Salt	Salt	NNP
8542	745	31	Pour	Pour	NNP
8542	745	32	hot	hot	JJ
8542	745	33	water	water	NN
8542	745	34	over	over	IN
8542	745	35	the	the	DT
8542	745	36	stale	stale	JJ
8542	745	37	bread	bread	NN
8542	745	38	and	and	CC
8542	745	39	let	let	VB
8542	745	40	soak	soak	NN
8542	745	41	until	until	IN
8542	745	42	soft	soft	JJ
8542	745	43	.	.	.
8542	746	1	Then	then	RB
8542	746	2	add	add	VB
8542	746	3	other	other	JJ
8542	746	4	ingredients	ingredient	NNS
8542	746	5	and	and	CC
8542	746	6	bake	bake	VB
8542	746	7	for	for	IN
8542	746	8	three	three	CD
8542	746	9	hours	hour	NNS
8542	746	10	in	in	IN
8542	746	11	a	a	DT
8542	746	12	moderate	moderate	JJ
8542	746	13	oven	oven	NN
8542	746	14	.	.	.
8542	747	1	If	if	IN
8542	747	2	eaten	eat	VBN
8542	747	3	cold	cold	JJ
8542	747	4	,	,	,
8542	747	5	serve	serve	VBP
8542	747	6	with	with	IN
8542	747	7	hot	hot	JJ
8542	747	8	sauce	sauce	NN
8542	747	9	.	.	.
8542	748	1	If	if	IN
8542	748	2	eaten	eat	VBN
8542	748	3	hot	hot	JJ
8542	748	4	,	,	,
8542	748	5	serve	serve	VB
8542	748	6	with	with	IN
8542	748	7	cold	cold	JJ
8542	748	8	sauce	sauce	NN
8542	748	9	.	.	.
8542	749	1	=	=	NFP
8542	749	2	Steamed	Steamed	NNP
8542	749	3	Chocolate	Chocolate	NNP
8542	749	4	Pudding=	Pudding=	NNP
8542	749	5	Butter	Butter	NNP
8542	749	6	size	size	NN
8542	749	7	of	of	IN
8542	749	8	a	a	DT
8542	749	9	Walnut	Walnut	NNP
8542	749	10	1/2	1/2	CD
8542	749	11	Cupful	Cupful	NNP
8542	749	12	of	of	IN
8542	749	13	Sugar	Sugar	NNP
8542	749	14	1/2	1/2	CD
8542	749	15	Cupful	Cupful	NNP
8542	749	16	of	of	IN
8542	749	17	Milk	milk	NN
8542	749	18	1	1	CD
8542	749	19	Cupful	cupful	NN
8542	749	20	of	of	IN
8542	749	21	Flour	flour	NN
8542	749	22	1	1	CD
8542	749	23	Teaspoonful	teaspoonful	JJ
8542	749	24	of	of	IN
8542	749	25	Baking	Baking	NNP
8542	749	26	-	-	HYPH
8542	749	27	powder	powder	NNP
8542	749	28	1	1	CD
8542	749	29	Square	Square	NNP
8542	749	30	of	of	IN
8542	749	31	Chocolate	Chocolate	NNP
8542	749	32	,	,	,
8542	749	33	or	or	CC
8542	749	34	Two	two	CD
8542	749	35	Dessertspoonfuls	dessertspoonful	NNS
8542	749	36	of	of	IN
8542	749	37	Cocoa	cocoa	NN
8542	749	38	1	1	CD
8542	749	39	Egg	Egg	NNP
8542	749	40	Salt	Salt	NNP
8542	749	41	to	to	IN
8542	749	42	Taste	Taste	NNP
8542	749	43	Cream	Cream	NNP
8542	749	44	together	together	RB
8542	749	45	the	the	DT
8542	749	46	butter	butter	NN
8542	749	47	and	and	CC
8542	749	48	sugar	sugar	NN
8542	749	49	,	,	,
8542	749	50	then	then	RB
8542	749	51	add	add	VB
8542	749	52	egg	egg	NN
8542	749	53	and	and	CC
8542	749	54	milk	milk	NN
8542	749	55	;	;	:
8542	749	56	then	then	RB
8542	749	57	the	the	DT
8542	749	58	cocoa	cocoa	NN
8542	749	59	,	,	,
8542	749	60	flour	flour	NN
8542	749	61	,	,	,
8542	749	62	salt	salt	NN
8542	749	63	,	,	,
8542	749	64	and	and	CC
8542	749	65	flavoring	flavor	VBG
8542	749	66	.	.	.
8542	750	1	Steam	steam	NN
8542	750	2	for	for	IN
8542	750	3	an	an	DT
8542	750	4	hour	hour	NN
8542	750	5	and	and	CC
8542	750	6	a	a	DT
8542	750	7	half	half	NN
8542	750	8	,	,	,
8542	750	9	and	and	CC
8542	750	10	serve	serve	VB
8542	750	11	hot	hot	JJ
8542	750	12	with	with	IN
8542	750	13	sauce	sauce	NN
8542	750	14	.	.	.
8542	751	1	=	=	NFP
8542	751	2	Graham	Graham	NNP
8542	751	3	Pudding=	Pudding=	NNP
8542	751	4	1	1	CD
8542	751	5	1/2	1/2	CD
8542	751	6	Cupfuls	cupful	NNS
8542	751	7	of	of	IN
8542	751	8	Graham	Graham	NNP
8542	751	9	Flour	Flour	NNP
8542	751	10	1/2	1/2	CD
8542	751	11	Cupful	Cupful	NNP
8542	751	12	of	of	IN
8542	751	13	Molasses	molasse	NNS
8542	751	14	1/2	1/2	CD
8542	751	15	Cupful	Cupful	NNP
8542	751	16	of	of	IN
8542	751	17	Milk	milk	NN
8542	751	18	1/4	1/4	CD
8542	751	19	Cupful	cupful	JJ
8542	751	20	of	of	IN
8542	751	21	Butter	butter	NN
8542	751	22	1	1	CD
8542	751	23	Egg	egg	NN
8542	751	24	1	1	CD
8542	751	25	Teaspoon	Teaspoon	NNP
8542	751	26	of	of	IN
8542	751	27	Soda	Soda	NNP
8542	751	28	1/2	1/2	CD
8542	751	29	Cupful	Cupful	NNP
8542	751	30	of	of	IN
8542	751	31	Raisins	raisin	NNS
8542	751	32	and	and	CC
8542	751	33	Currants	Currants	NNPS
8542	751	34	,	,	,
8542	751	35	mixed	mixed	JJ
8542	751	36	Salt	Salt	NNP
8542	751	37	and	and	CC
8542	751	38	Spice	Spice	NNP
8542	751	39	to	to	TO
8542	751	40	taste	taste	VB
8542	751	41	Stir	stir	VB
8542	751	42	the	the	DT
8542	751	43	soda	soda	NN
8542	751	44	into	into	IN
8542	751	45	the	the	DT
8542	751	46	molasses	molasse	NNS
8542	751	47	,	,	,
8542	751	48	then	then	RB
8542	751	49	add	add	VB
8542	751	50	the	the	DT
8542	751	51	beaten	beat	VBN
8542	751	52	egg	egg	NN
8542	751	53	and	and	CC
8542	751	54	milk	milk	NN
8542	751	55	,	,	,
8542	751	56	salt	salt	NN
8542	751	57	and	and	CC
8542	751	58	spice	spice	NN
8542	751	59	,	,	,
8542	751	60	and	and	CC
8542	751	61	melted	melted	JJ
8542	751	62	butter	butter	NN
8542	751	63	.	.	.
8542	752	1	Add	add	VB
8542	752	2	the	the	DT
8542	752	3	flour	flour	NN
8542	752	4	and	and	CC
8542	752	5	,	,	,
8542	752	6	last	last	RB
8542	752	7	of	of	IN
8542	752	8	all	all	DT
8542	752	9	,	,	,
8542	752	10	currants	currant	NNS
8542	752	11	and	and	CC
8542	752	12	raisins	raisin	NNS
8542	752	13	,	,	,
8542	752	14	which	which	WDT
8542	752	15	have	have	VBP
8542	752	16	been	be	VBN
8542	752	17	sprinkled	sprinkle	VBN
8542	752	18	with	with	IN
8542	752	19	flour	flour	NN
8542	752	20	.	.	.
8542	753	1	Steam	steam	NN
8542	753	2	two	two	CD
8542	753	3	hours	hour	NNS
8542	753	4	in	in	IN
8542	753	5	a	a	DT
8542	753	6	tin	tin	NN
8542	753	7	pail	pail	NN
8542	753	8	set	set	VBN
8542	753	9	in	in	IN
8542	753	10	a	a	DT
8542	753	11	kettle	kettle	NN
8542	753	12	of	of	IN
8542	753	13	water	water	NN
8542	753	14	and	and	CC
8542	753	15	serve	serve	VB
8542	753	16	hot	hot	JJ
8542	753	17	with	with	IN
8542	753	18	sauce	sauce	NN
8542	753	19	.	.	.
8542	754	1	=	=	NFP
8542	754	2	Hasty	Hasty	NNP
8542	754	3	Pudding=	Pudding=	.
8542	754	4	Into	into	IN
8542	754	5	a	a	DT
8542	754	6	dish	dish	NN
8542	754	7	of	of	IN
8542	754	8	boiling	boil	VBG
8542	754	9	water	water	NN
8542	754	10	(	(	-LRB-
8542	754	11	a	a	DT
8542	754	12	double	double	JJ
8542	754	13	boiler	boiler	NN
8542	754	14	is	be	VBZ
8542	754	15	best	good	JJS
8542	754	16	)	)	-RRB-
8542	754	17	stir	stir	VB
8542	754	18	Indian	indian	JJ
8542	754	19	meal	meal	NN
8542	754	20	,	,	,
8542	754	21	very	very	RB
8542	754	22	slowly	slowly	RB
8542	754	23	.	.	.
8542	755	1	Let	let	VB
8542	755	2	it	-PRON-	PRP
8542	755	3	cook	cook	VB
8542	755	4	for	for	IN
8542	755	5	an	an	DT
8542	755	6	hour	hour	NN
8542	755	7	.	.	.
8542	756	1	The	the	DT
8542	756	2	water	water	NN
8542	756	3	should	should	MD
8542	756	4	be	be	VB
8542	756	5	salted	salt	VBN
8542	756	6	a	a	DT
8542	756	7	little	little	JJ
8542	756	8	.	.	.
8542	757	1	Turn	turn	VB
8542	757	2	this	this	DT
8542	757	3	into	into	IN
8542	757	4	a	a	DT
8542	757	5	bowl	bowl	NN
8542	757	6	.	.	.
8542	758	1	The	the	DT
8542	758	2	next	next	JJ
8542	758	3	day	day	NN
8542	758	4	,	,	,
8542	758	5	or	or	CC
8542	758	6	when	when	WRB
8542	758	7	perfectly	perfectly	RB
8542	758	8	cold	cold	JJ
8542	758	9	,	,	,
8542	758	10	cut	cut	VBN
8542	758	11	into	into	IN
8542	758	12	slices	slice	NNS
8542	758	13	and	and	CC
8542	758	14	fry	fry	NN
8542	758	15	in	in	IN
8542	758	16	pork	pork	NN
8542	758	17	fat	fat	NN
8542	758	18	or	or	CC
8542	758	19	hot	hot	JJ
8542	758	20	lard	lard	NN
8542	758	21	.	.	.
8542	759	1	This	this	DT
8542	759	2	is	be	VBZ
8542	759	3	served	serve	VBN
8542	759	4	with	with	IN
8542	759	5	molasses	molasse	NNS
8542	759	6	.	.	.
8542	760	1	=	=	NFP
8542	760	2	Baked	Baked	NNP
8542	760	3	Indian	indian	JJ
8542	760	4	Pudding=	Pudding=	NNS
8542	760	5	2	2	CD
8542	760	6	Quarts	Quarts	NNPS
8542	760	7	of	of	IN
8542	760	8	Milk	milk	NN
8542	760	9	1	1	CD
8542	760	10	Cupful	cupful	NN
8542	760	11	of	of	IN
8542	760	12	Yellow	Yellow	NNP
8542	760	13	Cornmeal	Cornmeal	NNP
8542	760	14	1	1	CD
8542	760	15	Cupful	cupful	NN
8542	760	16	of	of	IN
8542	760	17	Molasses	Molasses	NNP
8542	760	18	1	1	CD
8542	760	19	Teaspoonful	teaspoonful	JJ
8542	760	20	of	of	IN
8542	760	21	Salt	Salt	NNP
8542	760	22	Put	Put	NNP
8542	760	23	one	one	CD
8542	760	24	quart	quart	NN
8542	760	25	of	of	IN
8542	760	26	the	the	DT
8542	760	27	milk	milk	NN
8542	760	28	into	into	IN
8542	760	29	an	an	DT
8542	760	30	earthen	earthen	JJ
8542	760	31	puddingpot	puddingpot	NN
8542	760	32	,	,	,
8542	760	33	and	and	CC
8542	760	34	the	the	DT
8542	760	35	other	other	JJ
8542	760	36	quart	quart	NN
8542	760	37	of	of	IN
8542	760	38	the	the	DT
8542	760	39	milk	milk	NN
8542	760	40	into	into	IN
8542	760	41	an	an	DT
8542	760	42	agate	agate	NN
8542	760	43	dish	dish	NN
8542	760	44	,	,	,
8542	760	45	on	on	IN
8542	760	46	the	the	DT
8542	760	47	stove	stove	NN
8542	760	48	,	,	,
8542	760	49	to	to	IN
8542	760	50	scald	scald	NNP
8542	760	51	.	.	.
8542	761	1	Stir	stir	VB
8542	761	2	the	the	DT
8542	761	3	meal	meal	NN
8542	761	4	into	into	IN
8542	761	5	the	the	DT
8542	761	6	hot	hot	JJ
8542	761	7	milk	milk	NN
8542	761	8	slowly	slowly	RB
8542	761	9	,	,	,
8542	761	10	one	one	CD
8542	761	11	handful	handful	NN
8542	761	12	at	at	IN
8542	761	13	a	a	DT
8542	761	14	time	time	NN
8542	761	15	,	,	,
8542	761	16	until	until	IN
8542	761	17	it	-PRON-	PRP
8542	761	18	thickens	thicken	VBZ
8542	761	19	.	.	.
8542	762	1	Remove	remove	VB
8542	762	2	from	from	IN
8542	762	3	the	the	DT
8542	762	4	stove	stove	NN
8542	762	5	and	and	CC
8542	762	6	add	add	VB
8542	762	7	molasses	molasse	NNS
8542	762	8	,	,	,
8542	762	9	pouring	pour	VBG
8542	762	10	the	the	DT
8542	762	11	mixture	mixture	NN
8542	762	12	into	into	IN
8542	762	13	the	the	DT
8542	762	14	cold	cold	JJ
8542	762	15	milk	milk	NN
8542	762	16	.	.	.
8542	763	1	Bake	bake	VB
8542	763	2	six	six	CD
8542	763	3	hours	hour	NNS
8542	763	4	in	in	IN
8542	763	5	a	a	DT
8542	763	6	slow	slow	JJ
8542	763	7	oven	oven	NN
8542	763	8	;	;	:
8542	763	9	serve	serve	VB
8542	763	10	warm	warm	JJ
8542	763	11	with	with	IN
8542	763	12	cream	cream	NN
8542	763	13	.	.	.
8542	764	1	If	if	IN
8542	764	2	properly	properly	RB
8542	764	3	cooked	cook	VBN
8542	764	4	;	;	:
8542	764	5	it	-PRON-	PRP
8542	764	6	will	will	MD
8542	764	7	be	be	VB
8542	764	8	red	red	JJ
8542	764	9	and	and	CC
8542	764	10	full	full	JJ
8542	764	11	of	of	IN
8542	764	12	whey	whey	NN
8542	764	13	.	.	.
8542	765	1	=	=	NFP
8542	765	2	Orange	Orange	NNP
8542	765	3	Pudding=	Pudding=	NNP
8542	765	4	4	4	CD
8542	765	5	Oranges	orange	NNS
8542	765	6	3	3	CD
8542	765	7	Cupfuls	Cupfuls	NNP
8542	765	8	of	of	IN
8542	765	9	Milk	milk	NN
8542	765	10	1	1	CD
8542	765	11	Cupful	Cupful	NNP
8542	765	12	of	of	IN
8542	765	13	Sugar	Sugar	NNP
8542	765	14	3	3	CD
8542	765	15	Eggs	egg	NNS
8542	765	16	2	2	CD
8542	765	17	Tablespoonfuls	tablespoonful	NNS
8542	765	18	of	of	IN
8542	765	19	Cornstarch	Cornstarch	NNP
8542	765	20	Pinch	Pinch	NNP
8542	765	21	of	of	IN
8542	765	22	Salt	Salt	NNP
8542	765	23	Remove	Remove	NNP
8542	765	24	peel	peel	NN
8542	765	25	and	and	CC
8542	765	26	seeds	seed	NNS
8542	765	27	from	from	IN
8542	765	28	the	the	DT
8542	765	29	fruit	fruit	NN
8542	765	30	and	and	CC
8542	765	31	cut	cut	VBD
8542	765	32	fine	fine	JJ
8542	765	33	.	.	.
8542	766	1	Sprinkle	sprinkle	VB
8542	766	2	over	over	IN
8542	766	3	the	the	DT
8542	766	4	oranges	orange	NNS
8542	766	5	half	half	PDT
8542	766	6	the	the	DT
8542	766	7	sugar	sugar	NN
8542	766	8	.	.	.
8542	767	1	Let	let	VB
8542	767	2	stand	stand	VB
8542	767	3	for	for	IN
8542	767	4	a	a	DT
8542	767	5	few	few	JJ
8542	767	6	hours	hour	NNS
8542	767	7	.	.	.
8542	768	1	Beat	beat	VB
8542	768	2	the	the	DT
8542	768	3	yolks	yolk	NNS
8542	768	4	of	of	IN
8542	768	5	the	the	DT
8542	768	6	eggs	egg	NNS
8542	768	7	,	,	,
8542	768	8	add	add	VB
8542	768	9	the	the	DT
8542	768	10	rest	rest	NN
8542	768	11	of	of	IN
8542	768	12	the	the	DT
8542	768	13	sugar	sugar	NN
8542	768	14	,	,	,
8542	768	15	cornstarch	cornstarch	NN
8542	768	16	and	and	CC
8542	768	17	salt	salt	NN
8542	768	18	,	,	,
8542	768	19	and	and	CC
8542	768	20	stir	stir	VB
8542	768	21	into	into	IN
8542	768	22	the	the	DT
8542	768	23	boiling	boiling	NN
8542	768	24	milk	milk	NN
8542	768	25	.	.	.
8542	769	1	Pour	pour	VB
8542	769	2	this	this	DT
8542	769	3	,	,	,
8542	769	4	when	when	WRB
8542	769	5	cooled	cool	VBN
8542	769	6	,	,	,
8542	769	7	over	over	IN
8542	769	8	the	the	DT
8542	769	9	oranges	orange	NNS
8542	769	10	and	and	CC
8542	769	11	sugar	sugar	NN
8542	769	12	.	.	.
8542	770	1	Beat	beat	VB
8542	770	2	the	the	DT
8542	770	3	whites	white	NNS
8542	770	4	of	of	IN
8542	770	5	the	the	DT
8542	770	6	eggs	egg	NNS
8542	770	7	to	to	IN
8542	770	8	a	a	DT
8542	770	9	stiff	stiff	JJ
8542	770	10	froth	froth	NN
8542	770	11	and	and	CC
8542	770	12	add	add	VB
8542	770	13	two	two	CD
8542	770	14	tablespoonfuls	tablespoonful	NNS
8542	770	15	of	of	IN
8542	770	16	sugar	sugar	NN
8542	770	17	.	.	.
8542	771	1	Spread	spread	VB
8542	771	2	this	this	DT
8542	771	3	over	over	IN
8542	771	4	the	the	DT
8542	771	5	top	top	NN
8542	771	6	and	and	CC
8542	771	7	brown	brown	JJ
8542	771	8	in	in	IN
8542	771	9	the	the	DT
8542	771	10	oven	oven	NN
8542	771	11	.	.	.
8542	772	1	To	to	TO
8542	772	2	be	be	VB
8542	772	3	eaten	eat	VBN
8542	772	4	cold	cold	JJ
8542	772	5	.	.	.
8542	773	1	=	=	NFP
8542	773	2	Plum	Plum	NNP
8542	773	3	Pudding=	Pudding=	NNP
8542	773	4	Take	take	VB
8542	773	5	ten	ten	CD
8542	773	6	or	or	CC
8542	773	7	twelve	twelve	CD
8542	773	8	Boston	Boston	NNP
8542	773	9	crackers	cracker	NNS
8542	773	10	,	,	,
8542	773	11	split	split	VBD
8542	773	12	them	-PRON-	PRP
8542	773	13	open	open	JJ
8542	773	14	and	and	CC
8542	773	15	soak	soak	VB
8542	773	16	over	over	IN
8542	773	17	night	night	NN
8542	773	18	in	in	IN
8542	773	19	milk	milk	NN
8542	773	20	.	.	.
8542	774	1	Use	use	VB
8542	774	2	a	a	DT
8542	774	3	large	large	JJ
8542	774	4	pudding	pudding	JJ
8542	774	5	dish	dish	NN
8542	774	6	that	that	WDT
8542	774	7	will	will	MD
8542	774	8	hold	hold	VB
8542	774	9	three	three	CD
8542	774	10	or	or	CC
8542	774	11	four	four	CD
8542	774	12	quarts	quart	NNS
8542	774	13	.	.	.
8542	775	1	Put	put	VB
8542	775	2	in	in	RP
8542	775	3	a	a	DT
8542	775	4	layer	layer	NN
8542	775	5	of	of	IN
8542	775	6	crackers	cracker	NNS
8542	775	7	,	,	,
8542	775	8	a	a	DT
8542	775	9	handful	handful	NN
8542	775	10	of	of	IN
8542	775	11	raisins	raisin	NNS
8542	775	12	,	,	,
8542	775	13	two	two	CD
8542	775	14	tablespoonfuls	tablespoonful	NNS
8542	775	15	of	of	IN
8542	775	16	sugar	sugar	NN
8542	775	17	,	,	,
8542	775	18	cinnamon	cinnamon	NN
8542	775	19	and	and	CC
8542	775	20	nutmeg	nutmeg	NNP
8542	775	21	,	,	,
8542	775	22	and	and	CC
8542	775	23	a	a	DT
8542	775	24	little	little	JJ
8542	775	25	butter	butter	NN
8542	775	26	on	on	IN
8542	775	27	the	the	DT
8542	775	28	crackers	cracker	NNS
8542	775	29	;	;	:
8542	775	30	repeat	repeat	VB
8542	775	31	this	this	DT
8542	775	32	three	three	CD
8542	775	33	times	time	NNS
8542	775	34	.	.	.
8542	776	1	Have	have	VBP
8542	776	2	a	a	DT
8542	776	3	layer	layer	NN
8542	776	4	of	of	IN
8542	776	5	crackers	cracker	NNS
8542	776	6	on	on	IN
8542	776	7	the	the	DT
8542	776	8	top	top	NN
8542	776	9	.	.	.
8542	777	1	Make	make	VB
8542	777	2	a	a	DT
8542	777	3	custard	custard	NN
8542	777	4	of	of	IN
8542	777	5	three	three	CD
8542	777	6	or	or	CC
8542	777	7	four	four	CD
8542	777	8	eggs	egg	NNS
8542	777	9	,	,	,
8542	777	10	five	five	CD
8542	777	11	is	be	VBZ
8542	777	12	better	well	JJR
8542	777	13	,	,	,
8542	777	14	one	one	CD
8542	777	15	cupful	cupful	NN
8542	777	16	of	of	IN
8542	777	17	sugar	sugar	NN
8542	777	18	,	,	,
8542	777	19	a	a	DT
8542	777	20	little	little	JJ
8542	777	21	salt	salt	NN
8542	777	22	,	,	,
8542	777	23	and	and	CC
8542	777	24	milk	milk	VB
8542	777	25	enough	enough	JJ
8542	777	26	to	to	TO
8542	777	27	fill	fill	VB
8542	777	28	the	the	DT
8542	777	29	dish	dish	NN
8542	777	30	within	within	IN
8542	777	31	two	two	CD
8542	777	32	inches	inch	NNS
8542	777	33	of	of	IN
8542	777	34	the	the	DT
8542	777	35	top	top	NN
8542	777	36	.	.	.
8542	778	1	Bake	bake	VB
8542	778	2	in	in	IN
8542	778	3	a	a	DT
8542	778	4	slow	slow	JJ
8542	778	5	oven	oven	JJ
8542	778	6	four	four	CD
8542	778	7	or	or	CC
8542	778	8	five	five	CD
8542	778	9	hours	hour	NNS
8542	778	10	.	.	.
8542	779	1	Let	let	VB
8542	779	2	stand	stand	VB
8542	779	3	until	until	IN
8542	779	4	cold	cold	JJ
8542	779	5	,	,	,
8542	779	6	and	and	CC
8542	779	7	it	-PRON-	PRP
8542	779	8	will	will	MD
8542	779	9	slip	slip	VB
8542	779	10	out	out	RP
8542	779	11	whole	whole	RB
8542	779	12	.	.	.
8542	780	1	Serve	serve	VB
8542	780	2	with	with	IN
8542	780	3	hot	hot	JJ
8542	780	4	sauce	sauce	NN
8542	780	5	.	.	.
8542	781	1	=	=	NFP
8542	781	2	Queen	Queen	NNP
8542	781	3	's	's	POS
8542	781	4	Pudding=	pudding=	ADD
8542	781	5	1	1	CD
8542	781	6	Pint	pint	NN
8542	781	7	of	of	IN
8542	781	8	Bread	bread	NN
8542	781	9	1	1	CD
8542	781	10	Quart	Quart	NNP
8542	781	11	of	of	IN
8542	781	12	Milk	milk	NN
8542	781	13	3	3	CD
8542	781	14	Eggs	egg	NNS
8542	781	15	1	1	CD
8542	781	16	Cupful	cupful	NN
8542	781	17	of	of	IN
8542	781	18	Sugar	Sugar	NNP
8542	781	19	1	1	CD
8542	781	20	Teaspoonful	Teaspoonful	NNP
8542	781	21	of	of	IN
8542	781	22	Butter	butter	NN
8542	781	23	1	1	CD
8542	781	24	Lemon	Lemon	NNP
8542	781	25	Soak	Soak	NNP
8542	781	26	one	one	CD
8542	781	27	pint	pint	NN
8542	781	28	of	of	IN
8542	781	29	bread	bread	NN
8542	781	30	in	in	IN
8542	781	31	a	a	DT
8542	781	32	quart	quart	NN
8542	781	33	of	of	IN
8542	781	34	milk	milk	NN
8542	781	35	till	till	IN
8542	781	36	soft	soft	JJ
8542	781	37	.	.	.
8542	782	1	Beat	beat	VB
8542	782	2	together	together	RB
8542	782	3	the	the	DT
8542	782	4	yolks	yolk	NNS
8542	782	5	of	of	IN
8542	782	6	the	the	DT
8542	782	7	eggs	egg	NNS
8542	782	8	,	,	,
8542	782	9	sugar	sugar	NN
8542	782	10	,	,	,
8542	782	11	butter	butter	NN
8542	782	12	,	,	,
8542	782	13	and	and	CC
8542	782	14	the	the	DT
8542	782	15	juice	juice	NN
8542	782	16	and	and	CC
8542	782	17	rind	rind	NN
8542	782	18	of	of	IN
8542	782	19	half	half	PDT
8542	782	20	a	a	DT
8542	782	21	lemon	lemon	NN
8542	782	22	.	.	.
8542	783	1	Stir	stir	VB
8542	783	2	all	all	DT
8542	783	3	together	together	RB
8542	783	4	and	and	CC
8542	783	5	bake	bake	VB
8542	783	6	until	until	IN
8542	783	7	it	-PRON-	PRP
8542	783	8	rises	rise	VBZ
8542	783	9	,	,	,
8542	783	10	about	about	IN
8542	783	11	an	an	DT
8542	783	12	hour	hour	NN
8542	783	13	and	and	CC
8542	783	14	a	a	DT
8542	783	15	half	half	NN
8542	783	16	.	.	.
8542	784	1	When	when	WRB
8542	784	2	nearly	nearly	RB
8542	784	3	cold	cold	JJ
8542	784	4	,	,	,
8542	784	5	spread	spread	VB
8542	784	6	the	the	DT
8542	784	7	top	top	NN
8542	784	8	with	with	IN
8542	784	9	jelly	jelly	NNP
8542	784	10	,	,	,
8542	784	11	and	and	CC
8542	784	12	then	then	RB
8542	784	13	the	the	DT
8542	784	14	white	white	NN
8542	784	15	of	of	IN
8542	784	16	the	the	DT
8542	784	17	eggs	egg	NNS
8542	784	18	,	,	,
8542	784	19	beaten	beat	VBN
8542	784	20	stiff	stiff	JJ
8542	784	21	.	.	.
8542	785	1	Brown	Brown	NNP
8542	785	2	in	in	IN
8542	785	3	the	the	DT
8542	785	4	oven	oven	NN
8542	785	5	.	.	.
8542	786	1	To	to	TO
8542	786	2	be	be	VB
8542	786	3	eaten	eat	VBN
8542	786	4	cold	cold	JJ
8542	786	5	.	.	.
8542	787	1	=	=	NFP
8542	787	2	Poor	Poor	NNP
8542	787	3	Man	Man	NNP
8542	787	4	's	's	POS
8542	787	5	Rice	Rice	NNP
8542	787	6	Pudding=	Pudding=	NNP
8542	787	7	1	1	CD
8542	787	8	Quart	Quart	NNP
8542	787	9	of	of	IN
8542	787	10	Milk	milk	NN
8542	787	11	1	1	CD
8542	787	12	Small	Small	NNP
8542	787	13	Cupful	Cupful	NNP
8542	787	14	of	of	IN
8542	787	15	Sugar	Sugar	NNP
8542	787	16	1/2	1/2	CD
8542	787	17	Cupful	Cupful	NNP
8542	787	18	of	of	IN
8542	787	19	Washed	Washed	NNP
8542	787	20	Rice	Rice	NNP
8542	787	21	(	(	-LRB-
8542	787	22	scant	scant	JJ
8542	787	23	)	)	-RRB-
8542	787	24	1	1	CD
8542	787	25	Piece	Piece	NNP
8542	787	26	of	of	IN
8542	787	27	Butter	Butter	NNP
8542	787	28	,	,	,
8542	787	29	size	size	NN
8542	787	30	of	of	IN
8542	787	31	a	a	DT
8542	787	32	Hickory	Hickory	NNP
8542	787	33	Nut	Nut	NNP
8542	787	34	1/2	1/2	CD
8542	787	35	Teaspoonful	teaspoonful	JJ
8542	787	36	of	of	IN
8542	787	37	Salt	Salt	NNP
8542	787	38	1	1	CD
8542	787	39	Teaspoonful	teaspoonful	JJ
8542	787	40	of	of	IN
8542	787	41	Vanilla	Vanilla	NNP
8542	787	42	Bake	bake	VBP
8542	787	43	slowly	slowly	RB
8542	787	44	for	for	IN
8542	787	45	three	three	CD
8542	787	46	hours	hour	NNS
8542	787	47	;	;	:
8542	787	48	the	the	DT
8542	787	49	success	success	NN
8542	787	50	lies	lie	VBZ
8542	787	51	in	in	IN
8542	787	52	the	the	DT
8542	787	53	baking	baking	NN
8542	787	54	.	.	.
8542	788	1	If	if	IN
8542	788	2	baked	baked	JJ
8542	788	3	right	right	RB
8542	788	4	it	-PRON-	PRP
8542	788	5	will	will	MD
8542	788	6	be	be	VB
8542	788	7	creamy	creamy	JJ
8542	788	8	on	on	IN
8542	788	9	top	top	NN
8542	788	10	.	.	.
8542	789	1	=	=	NFP
8542	789	2	Suet	suet	VB
8542	789	3	Pudding=	Pudding=	NNP
8542	789	4	1	1	CD
8542	789	5	Cupful	cupful	NN
8542	789	6	of	of	IN
8542	789	7	Molasses	Molasses	NNP
8542	789	8	1	1	CD
8542	789	9	Cupful	cupful	NN
8542	789	10	of	of	IN
8542	789	11	Milk	milk	NN
8542	789	12	1	1	CD
8542	789	13	Cupful	cupful	NN
8542	789	14	of	of	IN
8542	789	15	Chopped	chop	VBN
8542	789	16	Suet	Suet	NNP
8542	789	17	1	1	CD
8542	789	18	Cupful	cupful	NN
8542	789	19	of	of	IN
8542	789	20	Raisins	raisin	NNS
8542	789	21	3	3	CD
8542	789	22	Cupfuls	Cupfuls	NNP
8542	789	23	of	of	IN
8542	789	24	Flour	flour	NN
8542	789	25	1	1	CD
8542	789	26	Teaspoonful	teaspoonful	JJ
8542	789	27	of	of	IN
8542	789	28	Nutmeg	Nutmeg	NNP
8542	789	29	1	1	CD
8542	789	30	Teaspoonful	teaspoonful	JJ
8542	789	31	of	of	IN
8542	789	32	Soda	Soda	NNP
8542	789	33	1	1	CD
8542	789	34	Teaspoonful	teaspoonful	JJ
8542	789	35	of	of	IN
8542	789	36	Salt	Salt	NNP
8542	789	37	1	1	CD
8542	789	38	Teaspoonful	teaspoonful	JJ
8542	789	39	of	of	IN
8542	789	40	Clove	Clove	NNP
8542	789	41	1	1	CD
8542	789	42	Teaspoonful	teaspoonful	JJ
8542	789	43	of	of	IN
8542	789	44	Cinnamon	Cinnamon	NNP
8542	789	45	Beat	Beat	VBD
8542	789	46	the	the	DT
8542	789	47	soda	soda	NN
8542	789	48	into	into	IN
8542	789	49	the	the	DT
8542	789	50	molasses	molasse	NNS
8542	789	51	,	,	,
8542	789	52	add	add	VB
8542	789	53	milk	milk	NN
8542	789	54	,	,	,
8542	789	55	salt	salt	NN
8542	789	56	and	and	CC
8542	789	57	spices	spice	NNS
8542	789	58	.	.	.
8542	790	1	Cover	cover	VB
8542	790	2	the	the	DT
8542	790	3	raisins	raisin	NNS
8542	790	4	and	and	CC
8542	790	5	suet	suet	NN
8542	790	6	with	with	IN
8542	790	7	some	some	DT
8542	790	8	of	of	IN
8542	790	9	the	the	DT
8542	790	10	flour	flour	NN
8542	790	11	,	,	,
8542	790	12	stir	stir	VB
8542	790	13	all	all	DT
8542	790	14	together	together	RB
8542	790	15	.	.	.
8542	791	1	Steam	steam	NN
8542	791	2	three	three	CD
8542	791	3	hours	hour	NNS
8542	791	4	in	in	IN
8542	791	5	a	a	DT
8542	791	6	tin	tin	NN
8542	791	7	pail	pail	NN
8542	791	8	,	,	,
8542	791	9	set	set	VBN
8542	791	10	in	in	IN
8542	791	11	a	a	DT
8542	791	12	kettle	kettle	NN
8542	791	13	of	of	IN
8542	791	14	boiling	boiling	NN
8542	791	15	water	water	NN
8542	791	16	.	.	.
8542	792	1	Serve	serve	VB
8542	792	2	hot	hot	JJ
8542	792	3	with	with	IN
8542	792	4	cold	cold	JJ
8542	792	5	sauce	sauce	NN
8542	792	6	,	,	,
8542	792	7	made	make	VBN
8542	792	8	of	of	IN
8542	792	9	one	one	CD
8542	792	10	cupful	cupful	NN
8542	792	11	of	of	IN
8542	792	12	sugar	sugar	NN
8542	792	13	and	and	CC
8542	792	14	one	one	CD
8542	792	15	-	-	HYPH
8542	792	16	third	third	NN
8542	792	17	cupful	cupful	NN
8542	792	18	of	of	IN
8542	792	19	butter	butter	NN
8542	792	20	,	,	,
8542	792	21	creamed	cream	VBN
8542	792	22	together	together	RB
8542	792	23	.	.	.
8542	793	1	Grate	grate	VB
8542	793	2	a	a	DT
8542	793	3	little	little	JJ
8542	793	4	nutmeg	nutmeg	NN
8542	793	5	over	over	IN
8542	793	6	the	the	DT
8542	793	7	top	top	NN
8542	793	8	.	.	.
8542	794	1	=	=	NFP
8542	794	2	Tapioca	Tapioca	NNS
8542	794	3	Cream=	cream=	JJ
8542	794	4	1	1	CD
8542	794	5	Quart	Quart	NNP
8542	794	6	of	of	IN
8542	794	7	Milk	milk	NN
8542	794	8	5	5	CD
8542	794	9	Tablespoonfuls	tablespoonful	NNS
8542	794	10	of	of	IN
8542	794	11	Tapioca	tapioca	NN
8542	794	12	3	3	CD
8542	794	13	Eggs	egg	NNS
8542	794	14	1	1	CD
8542	794	15	Teaspoonful	teaspoonful	JJ
8542	794	16	of	of	IN
8542	794	17	Corn	corn	NN
8542	794	18	-	-	HYPH
8542	794	19	starch	starch	NN
8542	794	20	2/3	2/3	CD
8542	794	21	Cupful	Cupful	NNP
8542	794	22	of	of	IN
8542	794	23	Sugar	Sugar	NNP
8542	794	24	Pinch	Pinch	NNP
8542	794	25	of	of	IN
8542	794	26	Salt	Salt	NNP
8542	794	27	Soak	Soak	NNP
8542	794	28	the	the	DT
8542	794	29	tapioca	tapioca	NN
8542	794	30	in	in	IN
8542	794	31	a	a	DT
8542	794	32	little	little	JJ
8542	794	33	warm	warm	JJ
8542	794	34	water	water	NN
8542	794	35	for	for	IN
8542	794	36	an	an	DT
8542	794	37	hour	hour	NN
8542	794	38	.	.	.
8542	795	1	Put	put	VB
8542	795	2	the	the	DT
8542	795	3	milk	milk	NN
8542	795	4	on	on	IN
8542	795	5	the	the	DT
8542	795	6	stove	stove	NN
8542	795	7	in	in	IN
8542	795	8	a	a	DT
8542	795	9	sauce	sauce	NN
8542	795	10	pan	pan	NN
8542	795	11	.	.	.
8542	796	1	Add	add	VB
8542	796	2	the	the	DT
8542	796	3	sugar	sugar	NN
8542	796	4	and	and	CC
8542	796	5	salt	salt	NN
8542	796	6	to	to	IN
8542	796	7	the	the	DT
8542	796	8	beaten	beaten	JJ
8542	796	9	yolks	yolk	NNS
8542	796	10	of	of	IN
8542	796	11	the	the	DT
8542	796	12	eggs	egg	NNS
8542	796	13	.	.	.
8542	797	1	When	when	WRB
8542	797	2	the	the	DT
8542	797	3	milk	milk	NN
8542	797	4	is	be	VBZ
8542	797	5	scalded	scald	VBN
8542	797	6	put	put	NN
8542	797	7	in	in	IN
8542	797	8	the	the	DT
8542	797	9	soaked	soak	VBN
8542	797	10	tapioca	tapioca	NN
8542	797	11	and	and	CC
8542	797	12	when	when	WRB
8542	797	13	boiling	boil	VBG
8542	797	14	,	,	,
8542	797	15	stir	stir	VB
8542	797	16	in	in	IN
8542	797	17	the	the	DT
8542	797	18	eggs	egg	NNS
8542	797	19	.	.	.
8542	798	1	Cook	cook	VB
8542	798	2	a	a	DT
8542	798	3	few	few	JJ
8542	798	4	minutes	minute	NNS
8542	798	5	and	and	CC
8542	798	6	remove	remove	VB
8542	798	7	from	from	IN
8542	798	8	fire	fire	NN
8542	798	9	.	.	.
8542	799	1	Stir	stir	VB
8542	799	2	in	in	IN
8542	799	3	the	the	DT
8542	799	4	beaten	beat	VBN
8542	799	5	whites	white	NNS
8542	799	6	and	and	CC
8542	799	7	flavor	flavor	NN
8542	799	8	.	.	.
8542	800	1	To	to	TO
8542	800	2	be	be	VB
8542	800	3	eaten	eat	VBN
8542	800	4	cold	cold	JJ
8542	800	5	.	.	.
8542	801	1	*	*	NFP
8542	801	2	*	*	NFP
8542	801	3	*	*	NFP
8542	801	4	*	*	NFP
8542	801	5	*	*	NFP
8542	801	6	*	*	NFP
8542	801	7	=	=	SYM
8542	801	8	SAUCES=	sauces=	ADD
8542	801	9	=	=	SYM
8542	801	10	Chocolate	chocolate	NN
8542	801	11	Sauce=	sauce=	ADD
8542	801	12	1	1	CD
8542	801	13	Tablespoonful	tablespoonful	JJ
8542	801	14	of	of	IN
8542	801	15	Butter	butter	NN
8542	801	16	2	2	CD
8542	801	17	Tablespoonfuls	tablespoonful	NNS
8542	801	18	of	of	IN
8542	801	19	Cocoa	Cocoa	NNP
8542	801	20	1	1	CD
8542	801	21	Cupful	Cupful	NNP
8542	801	22	of	of	IN
8542	801	23	Sugar	Sugar	NNP
8542	801	24	4	4	CD
8542	801	25	Tablespoonfuls	Tablespoonfuls	NNPS
8542	801	26	of	of	IN
8542	801	27	Boiling	Boiling	NNP
8542	801	28	Water	Water	NNP
8542	801	29	Put	put	VB
8542	801	30	the	the	DT
8542	801	31	butter	butter	NN
8542	801	32	into	into	IN
8542	801	33	an	an	DT
8542	801	34	agate	agate	NN
8542	801	35	dish	dish	NN
8542	801	36	on	on	IN
8542	801	37	the	the	DT
8542	801	38	stove	stove	NN
8542	801	39	;	;	:
8542	801	40	when	when	WRB
8542	801	41	melted	melt	VBN
8542	801	42	,	,	,
8542	801	43	stir	stir	VBP
8542	801	44	in	in	IN
8542	801	45	the	the	DT
8542	801	46	cocoa	cocoa	NN
8542	801	47	and	and	CC
8542	801	48	sugar	sugar	NN
8542	801	49	dry	dry	JJ
8542	801	50	;	;	:
8542	801	51	add	add	VB
8542	801	52	boiling	boil	VBG
8542	801	53	water	water	NN
8542	801	54	and	and	CC
8542	801	55	stir	stir	VB
8542	801	56	until	until	IN
8542	801	57	smooth	smooth	JJ
8542	801	58	.	.	.
8542	802	1	Add	add	VB
8542	802	2	vanilla	vanilla	NN
8542	802	3	to	to	TO
8542	802	4	taste	taste	VB
8542	802	5	.	.	.
8542	803	1	=	=	NFP
8542	803	2	Cold	cold	JJ
8542	803	3	Sauce=	sauce=	CD
8542	803	4	Cream	cream	NN
8542	803	5	together	together	RB
8542	803	6	one	one	CD
8542	803	7	-	-	HYPH
8542	803	8	half	half	NN
8542	803	9	cupful	cupful	NN
8542	803	10	of	of	IN
8542	803	11	butter	butter	NN
8542	803	12	and	and	CC
8542	803	13	one	one	CD
8542	803	14	and	and	CC
8542	803	15	one	one	CD
8542	803	16	-	-	HYPH
8542	803	17	half	half	NN
8542	803	18	cupfuls	cupful	NNS
8542	803	19	of	of	IN
8542	803	20	sugar	sugar	NN
8542	803	21	.	.	.
8542	804	1	Grate	grate	VB
8542	804	2	a	a	DT
8542	804	3	little	little	JJ
8542	804	4	nutmeg	nutmeg	NN
8542	804	5	over	over	IN
8542	804	6	the	the	DT
8542	804	7	top	top	NN
8542	804	8	.	.	.
8542	805	1	=	=	NFP
8542	805	2	Cranberry	Cranberry	NNP
8542	805	3	Sauce=	sauce=	CD
8542	805	4	Pick	pick	VB
8542	805	5	over	over	RB
8542	805	6	and	and	CC
8542	805	7	wash	wash	VB
8542	805	8	one	one	CD
8542	805	9	quart	quart	NN
8542	805	10	of	of	IN
8542	805	11	cranberries	cranberry	NNS
8542	805	12	;	;	:
8542	805	13	cover	cover	VB
8542	805	14	with	with	IN
8542	805	15	cold	cold	JJ
8542	805	16	water	water	NN
8542	805	17	and	and	CC
8542	805	18	cook	cook	NN
8542	805	19	until	until	IN
8542	805	20	tender	tender	NN
8542	805	21	.	.	.
8542	806	1	Remove	remove	VB
8542	806	2	from	from	IN
8542	806	3	the	the	DT
8542	806	4	fire	fire	NN
8542	806	5	,	,	,
8542	806	6	rub	rub	VB
8542	806	7	through	through	IN
8542	806	8	a	a	DT
8542	806	9	colander	colander	NN
8542	806	10	and	and	CC
8542	806	11	sweeten	sweeten	VB
8542	806	12	to	to	TO
8542	806	13	taste	taste	NN
8542	806	14	.	.	.
8542	807	1	=	=	NFP
8542	807	2	Cream	cream	NN
8542	807	3	Mustard=	Mustard=	VBZ
8542	807	4	1/2	1/2	CD
8542	807	5	Cupful	cupful	NN
8542	807	6	of	of	IN
8542	807	7	Vinegar	vinegar	NN
8542	807	8	1/2	1/2	CD
8542	807	9	Cupful	cupful	NN
8542	807	10	of	of	IN
8542	807	11	Sweet	Sweet	NNP
8542	807	12	Cream	Cream	NNP
8542	807	13	1	1	CD
8542	807	14	Egg	egg	NN
8542	807	15	1	1	CD
8542	807	16	Teaspoonful	teaspoonful	JJ
8542	807	17	of	of	IN
8542	807	18	Salt	salt	NN
8542	807	19	1	1	CD
8542	807	20	Tablespoonful	tablespoonful	JJ
8542	807	21	of	of	IN
8542	807	22	Mustard	Mustard	NNP
8542	807	23	Put	put	VB
8542	807	24	the	the	DT
8542	807	25	vinegar	vinegar	NN
8542	807	26	on	on	IN
8542	807	27	the	the	DT
8542	807	28	stove	stove	NN
8542	807	29	and	and	CC
8542	807	30	let	let	VB
8542	807	31	it	-PRON-	PRP
8542	807	32	come	come	VB
8542	807	33	to	to	IN
8542	807	34	a	a	DT
8542	807	35	boil	boil	NN
8542	807	36	.	.	.
8542	808	1	Have	have	VBP
8542	808	2	the	the	DT
8542	808	3	cream	cream	NN
8542	808	4	,	,	,
8542	808	5	salt	salt	NN
8542	808	6	,	,	,
8542	808	7	mustard	mustard	NN
8542	808	8	,	,	,
8542	808	9	and	and	CC
8542	808	10	egg	egg	NN
8542	808	11	well	well	RB
8542	808	12	beaten	beat	VBN
8542	808	13	together	together	RB
8542	808	14	,	,	,
8542	808	15	and	and	CC
8542	808	16	pour	pour	VB
8542	808	17	the	the	DT
8542	808	18	boiling	boiling	NN
8542	808	19	vinegar	vinegar	NN
8542	808	20	over	over	IN
8542	808	21	them	-PRON-	PRP
8542	808	22	,	,	,
8542	808	23	then	then	RB
8542	808	24	set	set	VBD
8542	808	25	the	the	DT
8542	808	26	whole	whole	NN
8542	808	27	over	over	IN
8542	808	28	boiling	boil	VBG
8542	808	29	water	water	NN
8542	808	30	and	and	CC
8542	808	31	stir	stir	VB
8542	808	32	constantly	constantly	RB
8542	808	33	until	until	IN
8542	808	34	it	-PRON-	PRP
8542	808	35	thickens	thicken	VBZ
8542	808	36	.	.	.
8542	809	1	When	when	WRB
8542	809	2	cold	cold	JJ
8542	809	3	,	,	,
8542	809	4	it	-PRON-	PRP
8542	809	5	is	be	VBZ
8542	809	6	ready	ready	JJ
8542	809	7	for	for	IN
8542	809	8	use	use	NN
8542	809	9	,	,	,
8542	809	10	and	and	CC
8542	809	11	is	be	VBZ
8542	809	12	very	very	RB
8542	809	13	nice	nice	JJ
8542	809	14	.	.	.
8542	810	1	=	=	NFP
8542	810	2	Egg	Egg	NNP
8542	810	3	Sauce	Sauce	NNP
8542	810	4	,	,	,
8542	810	5	for	for	IN
8542	810	6	Chocolate	Chocolate	NNP
8542	810	7	Pudding=	Pudding=	NNP
8542	810	8	2	2	CD
8542	810	9	Cupfuls	Cupfuls	NNP
8542	810	10	of	of	IN
8542	810	11	Sugar	Sugar	NNP
8542	810	12	1	1	CD
8542	810	13	Egg	Egg	NNP
8542	810	14	1	1	CD
8542	810	15	Cupful	cupful	NN
8542	810	16	of	of	IN
8542	810	17	Boiling	boil	VBG
8542	810	18	Milk	milk	NN
8542	810	19	Flavoring	flavor	VBG
8542	810	20	Beat	Beat	NNP
8542	810	21	the	the	DT
8542	810	22	egg	egg	NN
8542	810	23	and	and	CC
8542	810	24	sugar	sugar	NN
8542	810	25	together	together	RB
8542	810	26	,	,	,
8542	810	27	and	and	CC
8542	810	28	pour	pour	VB
8542	810	29	over	over	IN
8542	810	30	it	-PRON-	PRP
8542	810	31	the	the	DT
8542	810	32	boiling	boiling	NN
8542	810	33	milk	milk	NN
8542	810	34	,	,	,
8542	810	35	and	and	CC
8542	810	36	flavor	flavor	NN
8542	810	37	.	.	.
8542	811	1	=	=	NFP
8542	811	2	Pudding	pudding	NN
8542	811	3	Sauce=	sauce=	NN
8542	811	4	1	1	CD
8542	811	5	Cupful	Cupful	NNP
8542	811	6	of	of	IN
8542	811	7	Sugar	Sugar	NNP
8542	811	8	1/2	1/2	CD
8542	811	9	Cupful	Cupful	NNP
8542	811	10	of	of	IN
8542	811	11	Butter	butter	NN
8542	811	12	1	1	CD
8542	811	13	Pint	pint	NN
8542	811	14	of	of	IN
8542	811	15	Water	water	NN
8542	811	16	3	3	CD
8542	811	17	Heaping	heap	VBG
8542	811	18	Teaspoonfuls	Teaspoonfuls	NNPS
8542	811	19	of	of	IN
8542	811	20	Cornstarch	Cornstarch	NNP
8542	811	21	Flavoring	Flavoring	NNP
8542	811	22	Cream	Cream	NNP
8542	811	23	together	together	RB
8542	811	24	the	the	DT
8542	811	25	butter	butter	NN
8542	811	26	and	and	CC
8542	811	27	sugar	sugar	NN
8542	811	28	.	.	.
8542	812	1	Wet	wet	VB
8542	812	2	the	the	DT
8542	812	3	cornstarch	cornstarch	NN
8542	812	4	with	with	IN
8542	812	5	a	a	DT
8542	812	6	little	little	JJ
8542	812	7	water	water	NN
8542	812	8	;	;	:
8542	812	9	stir	stir	VB
8542	812	10	it	-PRON-	PRP
8542	812	11	into	into	IN
8542	812	12	the	the	DT
8542	812	13	pint	pint	NN
8542	812	14	of	of	IN
8542	812	15	boiling	boil	VBG
8542	812	16	water	water	NN
8542	812	17	and	and	CC
8542	812	18	,	,	,
8542	812	19	when	when	WRB
8542	812	20	thickened	thicken	VBN
8542	812	21	,	,	,
8542	812	22	pour	pour	VB
8542	812	23	it	-PRON-	PRP
8542	812	24	over	over	IN
8542	812	25	the	the	DT
8542	812	26	butter	butter	NN
8542	812	27	and	and	CC
8542	812	28	sugar	sugar	NN
8542	812	29	.	.	.
8542	813	1	Add	add	VB
8542	813	2	the	the	DT
8542	813	3	flavoring	flavoring	NN
8542	813	4	.	.	.
8542	814	1	=	=	NFP
8542	814	2	Salad	salad	NN
8542	814	3	Dressing=	Dressing=	VBZ
8542	814	4	1/2	1/2	CD
8542	814	5	Cupful	cupful	NN
8542	814	6	of	of	IN
8542	814	7	Vinegar	vinegar	NN
8542	814	8	1/2	1/2	CD
8542	814	9	Cupful	Cupful	NNP
8542	814	10	of	of	IN
8542	814	11	Water	Water	NNP
8542	814	12	1/2	1/2	CD
8542	814	13	Cupful	Cupful	NNP
8542	814	14	of	of	IN
8542	814	15	Milk	milk	NN
8542	814	16	Piece	Piece	NNP
8542	814	17	of	of	IN
8542	814	18	Butter	Butter	NNP
8542	814	19	size	size	NN
8542	814	20	of	of	IN
8542	814	21	a	a	DT
8542	814	22	Walnut	Walnut	NNP
8542	814	23	1	1	CD
8542	814	24	Egg	Egg	NNP
8542	814	25	2	2	CD
8542	814	26	Tablespoonfuls	Tablespoonfuls	NNPS
8542	814	27	of	of	IN
8542	814	28	Sugar	Sugar	NNP
8542	814	29	1	1	CD
8542	814	30	Tablespoonful	tablespoonful	JJ
8542	814	31	of	of	IN
8542	814	32	Flour	flour	NN
8542	814	33	1	1	CD
8542	814	34	Tablespoonful	tablespoonful	JJ
8542	814	35	of	of	IN
8542	814	36	Mustard	mustard	NN
8542	814	37	1	1	CD
8542	814	38	Teaspoonful	teaspoonful	JJ
8542	814	39	of	of	IN
8542	814	40	Salt	Salt	NNP
8542	814	41	Put	Put	NNP
8542	814	42	the	the	DT
8542	814	43	vinegar	vinegar	NN
8542	814	44	,	,	,
8542	814	45	water	water	NN
8542	814	46	and	and	CC
8542	814	47	butter	butter	NN
8542	814	48	on	on	IN
8542	814	49	the	the	DT
8542	814	50	stove	stove	NN
8542	814	51	,	,	,
8542	814	52	in	in	IN
8542	814	53	an	an	DT
8542	814	54	agate	agate	NN
8542	814	55	dish	dish	NN
8542	814	56	,	,	,
8542	814	57	to	to	TO
8542	814	58	boil	boil	VB
8542	814	59	.	.	.
8542	815	1	Mix	mix	VB
8542	815	2	together	together	RB
8542	815	3	sugar	sugar	NN
8542	815	4	,	,	,
8542	815	5	flour	flour	NN
8542	815	6	,	,	,
8542	815	7	mustard	mustard	NN
8542	815	8	and	and	CC
8542	815	9	salt	salt	NN
8542	815	10	,	,	,
8542	815	11	stir	stir	VB
8542	815	12	into	into	IN
8542	815	13	the	the	DT
8542	815	14	beaten	beat	VBN
8542	815	15	egg	egg	NN
8542	815	16	with	with	IN
8542	815	17	the	the	DT
8542	815	18	milk	milk	NN
8542	815	19	,	,	,
8542	815	20	and	and	CC
8542	815	21	add	add	VB
8542	815	22	to	to	IN
8542	815	23	the	the	DT
8542	815	24	boiling	boiling	NN
8542	815	25	water	water	NN
8542	815	26	and	and	CC
8542	815	27	vinegar	vinegar	NN
8542	815	28	.	.	.
8542	816	1	Let	let	VB
8542	816	2	boil	boil	NN
8542	816	3	until	until	IN
8542	816	4	it	-PRON-	PRP
8542	816	5	thickens	thicken	VBZ
8542	816	6	.	.	.
8542	817	1	This	this	DT
8542	817	2	is	be	VBZ
8542	817	3	quickly	quickly	RB
8542	817	4	and	and	CC
8542	817	5	easily	easily	RB
8542	817	6	made	make	VBN
8542	817	7	,	,	,
8542	817	8	_	_	NNP
8542	817	9	very	very	RB
8542	817	10	_	_	NNP
8542	817	11	nice	nice	JJ
8542	817	12	and	and	CC
8542	817	13	always	always	RB
8542	817	14	a	a	DT
8542	817	15	success	success	NN
8542	817	16	.	.	.
8542	818	1	=	=	NFP
8542	818	2	Sauce	sauce	NN
8542	818	3	,	,	,
8542	818	4	for	for	IN
8542	818	5	Graham	Graham	NNP
8542	818	6	Pudding=	pudding=	ADD
8542	818	7	1	1	CD
8542	818	8	Cupful	Cupful	NNP
8542	818	9	of	of	IN
8542	818	10	Sugar	Sugar	NNP
8542	818	11	1/2	1/2	CD
8542	818	12	Cupful	Cupful	NNP
8542	818	13	of	of	IN
8542	818	14	Butter	butter	NN
8542	818	15	1	1	CD
8542	818	16	Egg	egg	NN
8542	818	17	1	1	CD
8542	818	18	Lemon	Lemon	NNP
8542	818	19	1/2	1/2	CD
8542	818	20	Pint	pint	NN
8542	818	21	Boiling	boil	VBG
8542	818	22	Water	Water	NNP
8542	818	23	Cream	Cream	NNP
8542	818	24	together	together	RB
8542	818	25	the	the	DT
8542	818	26	butter	butter	NN
8542	818	27	and	and	CC
8542	818	28	sugar	sugar	NN
8542	818	29	,	,	,
8542	818	30	add	add	VB
8542	818	31	the	the	DT
8542	818	32	well	well	RB
8542	818	33	-	-	HYPH
8542	818	34	beaten	beat	VBN
8542	818	35	yolk	yolk	NNP
8542	818	36	of	of	IN
8542	818	37	egg	egg	NN
8542	818	38	,	,	,
8542	818	39	pour	pour	VBP
8542	818	40	over	over	IN
8542	818	41	this	this	DT
8542	818	42	the	the	DT
8542	818	43	boiling	boiling	NN
8542	818	44	water	water	NN
8542	818	45	,	,	,
8542	818	46	juice	juice	NN
8542	818	47	of	of	IN
8542	818	48	lemon	lemon	NN
8542	818	49	and	and	CC
8542	818	50	well	well	RB
8542	818	51	-	-	HYPH
8542	818	52	beaten	beat	VBN
8542	818	53	white	white	NN
8542	818	54	of	of	IN
8542	818	55	egg	egg	NN
8542	818	56	.	.	.
8542	819	1	*	*	NFP
8542	819	2	*	*	NFP
8542	819	3	*	*	NFP
8542	819	4	*	*	NFP
8542	819	5	*	*	NFP
8542	819	6	*	*	NFP
8542	819	7	=	=	SYM
8542	819	8	SOUPS=	SOUPS=	NNP
8542	819	9	=	=	SYM
8542	819	10	Bean	Bean	NNP
8542	819	11	Porridge=	Porridge=	VBZ
8542	819	12	Pick	pick	VBP
8542	819	13	over	over	RP
8542	819	14	and	and	CC
8542	819	15	wash	wash	VB
8542	819	16	two	two	CD
8542	819	17	-	-	HYPH
8542	819	18	thirds	third	NNS
8542	819	19	of	of	IN
8542	819	20	a	a	DT
8542	819	21	cupful	cupful	NN
8542	819	22	of	of	IN
8542	819	23	white	white	JJ
8542	819	24	beans	bean	NNS
8542	819	25	.	.	.
8542	820	1	Put	put	VB
8542	820	2	on	on	RP
8542	820	3	the	the	DT
8542	820	4	back	back	NN
8542	820	5	of	of	IN
8542	820	6	the	the	DT
8542	820	7	stove	stove	NN
8542	820	8	in	in	IN
8542	820	9	cold	cold	JJ
8542	820	10	water	water	NN
8542	820	11	.	.	.
8542	821	1	Let	let	VB
8542	821	2	these	these	DT
8542	821	3	boil	boil	VB
8542	821	4	slowly	slowly	RB
8542	821	5	,	,	,
8542	821	6	while	while	IN
8542	821	7	the	the	DT
8542	821	8	dinner	dinner	NN
8542	821	9	is	be	VBZ
8542	821	10	cooking	cook	VBG
8542	821	11	.	.	.
8542	822	1	When	when	WRB
8542	822	2	the	the	DT
8542	822	3	boiled	boil	VBN
8542	822	4	dinner	dinner	NN
8542	822	5	has	have	VBZ
8542	822	6	been	be	VBN
8542	822	7	taken	take	VBN
8542	822	8	up	up	RP
8542	822	9	,	,	,
8542	822	10	put	put	VB
8542	822	11	these	these	DT
8542	822	12	beans	bean	NNS
8542	822	13	into	into	IN
8542	822	14	the	the	DT
8542	822	15	liquor	liquor	NN
8542	822	16	in	in	IN
8542	822	17	which	which	WDT
8542	822	18	the	the	DT
8542	822	19	dinner	dinner	NN
8542	822	20	was	be	VBD
8542	822	21	cooked	cook	VBN
8542	822	22	.	.	.
8542	823	1	Boil	Boil	NNP
8542	823	2	one	one	CD
8542	823	3	hour	hour	NN
8542	823	4	.	.	.
8542	824	1	Wet	wet	NN
8542	824	2	three	three	CD
8542	824	3	tablespoonfuls	tablespoonful	NNS
8542	824	4	of	of	IN
8542	824	5	flour	flour	NN
8542	824	6	with	with	IN
8542	824	7	water	water	NN
8542	824	8	,	,	,
8542	824	9	and	and	CC
8542	824	10	stir	stir	VB
8542	824	11	in	in	IN
8542	824	12	while	while	IN
8542	824	13	boiling	boil	VBG
8542	824	14	,	,	,
8542	824	15	to	to	IN
8542	824	16	thicken	thicken	NNP
8542	824	17	.	.	.
8542	825	1	Serve	serve	VB
8542	825	2	hot	hot	JJ
8542	825	3	,	,	,
8542	825	4	adding	add	VBG
8542	825	5	a	a	DT
8542	825	6	little	little	JJ
8542	825	7	milk	milk	NN
8542	825	8	,	,	,
8542	825	9	if	if	IN
8542	825	10	you	-PRON-	PRP
8542	825	11	like	like	VBP
8542	825	12	.	.	.
8542	826	1	=	=	NFP
8542	826	2	Connecticut	Connecticut	NNP
8542	826	3	Clam	Clam	NNP
8542	826	4	Chowder=	Chowder=	VBZ
8542	826	5	3	3	CD
8542	826	6	or	or	CC
8542	826	7	4	4	CD
8542	826	8	Slices	slice	NNS
8542	826	9	of	of	IN
8542	826	10	Salt	Salt	NNP
8542	826	11	Pork	Pork	NNP
8542	826	12	3	3	CD
8542	826	13	Potatoes	Potatoes	NNP
8542	826	14	2/3	2/3	CD
8542	826	15	Onion	onion	NN
8542	826	16	1	1	CD
8542	826	17	Cupful	cupful	NN
8542	826	18	of	of	IN
8542	826	19	Tomatoes	Tomatoes	NNP
8542	826	20	3	3	CD
8542	826	21	Crackers	Crackers	NNPS
8542	826	22	1	1	CD
8542	826	23	Teaspoonful	teaspoonful	JJ
8542	826	24	of	of	IN
8542	826	25	Parsley	Parsley	NNP
8542	826	26	25	25	CD
8542	826	27	Soft	Soft	NNP
8542	826	28	-	-	HYPH
8542	826	29	shelled	shell	VBN
8542	826	30	Clams	Clams	NNP
8542	826	31	1	1	CD
8542	826	32	Quart	Quart	NNP
8542	826	33	of	of	IN
8542	826	34	Water	Water	NNP
8542	826	35	Salt	Salt	NNP
8542	826	36	and	and	CC
8542	826	37	Pepper	Pepper	NNP
8542	826	38	1	1	CD
8542	826	39	Cupful	cupful	NN
8542	826	40	of	of	IN
8542	826	41	Milk	milk	NN
8542	826	42	Cut	Cut	NNP
8542	826	43	three	three	CD
8542	826	44	or	or	CC
8542	826	45	four	four	CD
8542	826	46	slices	slice	NNS
8542	826	47	of	of	IN
8542	826	48	salt	salt	NN
8542	826	49	pork	pork	NN
8542	826	50	and	and	CC
8542	826	51	fry	fry	NN
8542	826	52	in	in	IN
8542	826	53	the	the	DT
8542	826	54	bottom	bottom	NN
8542	826	55	of	of	IN
8542	826	56	a	a	DT
8542	826	57	kettle	kettle	NN
8542	826	58	.	.	.
8542	827	1	Add	add	VB
8542	827	2	the	the	DT
8542	827	3	potatoes	potato	NNS
8542	827	4	cut	cut	VBD
8542	827	5	into	into	IN
8542	827	6	dice	dice	NN
8542	827	7	,	,	,
8542	827	8	onion	onion	NN
8542	827	9	shaved	shave	VBD
8542	827	10	,	,	,
8542	827	11	a	a	DT
8542	827	12	cupful	cupful	NN
8542	827	13	of	of	IN
8542	827	14	stewed	stewed	JJ
8542	827	15	tomatoes	tomato	NNS
8542	827	16	,	,	,
8542	827	17	rolled	roll	VBD
8542	827	18	ship	ship	NN
8542	827	19	crackers	cracker	NNS
8542	827	20	,	,	,
8542	827	21	minced	mince	VBD
8542	827	22	parsley	parsley	NNP
8542	827	23	,	,	,
8542	827	24	soft	soft	JJ
8542	827	25	-	-	HYPH
8542	827	26	shelled	shelled	JJ
8542	827	27	clams	clam	NNS
8542	827	28	,	,	,
8542	827	29	and	and	CC
8542	827	30	boiling	boiling	NN
8542	827	31	water	water	NN
8542	827	32	.	.	.
8542	828	1	Add	add	VB
8542	828	2	salt	salt	NN
8542	828	3	and	and	CC
8542	828	4	pepper	pepper	NN
8542	828	5	to	to	TO
8542	828	6	taste	taste	NN
8542	828	7	and	and	CC
8542	828	8	cook	cook	VB
8542	828	9	till	till	IN
8542	828	10	the	the	DT
8542	828	11	potatoes	potato	NNS
8542	828	12	are	be	VBP
8542	828	13	tender	tender	JJ
8542	828	14	.	.	.
8542	829	1	A	a	DT
8542	829	2	little	little	JJ
8542	829	3	hot	hot	JJ
8542	829	4	milk	milk	NN
8542	829	5	may	may	MD
8542	829	6	be	be	VB
8542	829	7	added	add	VBN
8542	829	8	just	just	RB
8542	829	9	before	before	IN
8542	829	10	taking	take	VBG
8542	829	11	up	up	RP
8542	829	12	.	.	.
8542	830	1	=	=	NFP
8542	830	2	Massachusetts	Massachusetts	NNP
8542	830	3	Clam	Clam	NNP
8542	830	4	Chowder=	chowder=	POS
8542	830	5	3	3	CD
8542	830	6	Quarts	Quarts	NNPS
8542	830	7	of	of	IN
8542	830	8	Clams	Clams	NNP
8542	830	9	6	6	CD
8542	830	10	Medium	Medium	NNP
8542	830	11	-	-	HYPH
8542	830	12	sized	sized	JJ
8542	830	13	Potatoes	Potatoes	NNP
8542	830	14	1	1	CD
8542	830	15	Small	Small	NNP
8542	830	16	Onion	Onion	NNP
8542	830	17	8	8	CD
8542	830	18	Boston	Boston	NNP
8542	830	19	Crackers	Crackers	NNPS
8542	830	20	4	4	CD
8542	830	21	Slices	slice	NNS
8542	830	22	of	of	IN
8542	830	23	Salt	Salt	NNP
8542	830	24	Pork	Pork	NNP
8542	830	25	Wash	Wash	NNP
8542	830	26	the	the	DT
8542	830	27	clams	clam	NNS
8542	830	28	clean	clean	JJ
8542	830	29	,	,	,
8542	830	30	put	put	VBD
8542	830	31	them	-PRON-	PRP
8542	830	32	on	on	IN
8542	830	33	the	the	DT
8542	830	34	stove	stove	NN
8542	830	35	to	to	TO
8542	830	36	cook	cook	VB
8542	830	37	,	,	,
8542	830	38	with	with	IN
8542	830	39	one	one	CD
8542	830	40	pint	pint	NN
8542	830	41	of	of	IN
8542	830	42	cold	cold	JJ
8542	830	43	water	water	NN
8542	830	44	.	.	.
8542	831	1	Boil	Boil	NNP
8542	831	2	until	until	IN
8542	831	3	the	the	DT
8542	831	4	shells	shell	NNS
8542	831	5	burst	burst	VBD
8542	831	6	open	open	JJ
8542	831	7	.	.	.
8542	832	1	Remove	remove	VB
8542	832	2	from	from	IN
8542	832	3	the	the	DT
8542	832	4	stove	stove	NN
8542	832	5	,	,	,
8542	832	6	pour	pour	VB
8542	832	7	the	the	DT
8542	832	8	clam	clam	NNP
8542	832	9	liquor	liquor	NN
8542	832	10	into	into	IN
8542	832	11	an	an	DT
8542	832	12	earthen	earthen	JJ
8542	832	13	dish	dish	NN
8542	832	14	and	and	CC
8542	832	15	set	set	VB
8542	832	16	away	away	RB
8542	832	17	to	to	TO
8542	832	18	settle	settle	VB
8542	832	19	.	.	.
8542	833	1	When	when	WRB
8542	833	2	the	the	DT
8542	833	3	clams	clam	NNS
8542	833	4	have	have	VBP
8542	833	5	cooled	cool	VBN
8542	833	6	a	a	DT
8542	833	7	little	little	JJ
8542	833	8	,	,	,
8542	833	9	pick	pick	VB
8542	833	10	them	-PRON-	PRP
8542	833	11	from	from	IN
8542	833	12	the	the	DT
8542	833	13	shells	shell	NNS
8542	833	14	,	,	,
8542	833	15	remove	remove	VB
8542	833	16	the	the	DT
8542	833	17	night	night	NN
8542	833	18	-	-	HYPH
8542	833	19	caps	cap	NNS
8542	833	20	,	,	,
8542	833	21	cut	cut	VBD
8542	833	22	off	off	RP
8542	833	23	the	the	DT
8542	833	24	head	head	NN
8542	833	25	,	,	,
8542	833	26	to	to	IN
8542	833	27	the	the	DT
8542	833	28	shoulders	shoulder	NNS
8542	833	29	,	,	,
8542	833	30	washing	wash	VBG
8542	833	31	each	each	DT
8542	833	32	clam	clam	NN
8542	833	33	.	.	.
8542	834	1	Cut	cut	NN
8542	834	2	three	three	CD
8542	834	3	or	or	CC
8542	834	4	four	four	CD
8542	834	5	slices	slice	NNS
8542	834	6	of	of	IN
8542	834	7	fat	fat	JJ
8542	834	8	salt	salt	NN
8542	834	9	pork	pork	NN
8542	834	10	and	and	CC
8542	834	11	fry	fry	NN
8542	834	12	in	in	IN
8542	834	13	the	the	DT
8542	834	14	bottom	bottom	NN
8542	834	15	of	of	IN
8542	834	16	a	a	DT
8542	834	17	kettle	kettle	NN
8542	834	18	with	with	IN
8542	834	19	half	half	PDT
8542	834	20	an	an	DT
8542	834	21	onion	onion	NN
8542	834	22	.	.	.
8542	835	1	Skim	Skim	NNP
8542	835	2	these	these	DT
8542	835	3	from	from	IN
8542	835	4	the	the	DT
8542	835	5	fat	fat	NN
8542	835	6	,	,	,
8542	835	7	pour	pour	VBP
8542	835	8	in	in	IN
8542	835	9	the	the	DT
8542	835	10	clam	clam	NNP
8542	835	11	liquor	liquor	NN
8542	835	12	,	,	,
8542	835	13	add	add	VB
8542	835	14	a	a	DT
8542	835	15	little	little	JJ
8542	835	16	hot	hot	JJ
8542	835	17	water	water	NN
8542	835	18	.	.	.
8542	836	1	When	when	WRB
8542	836	2	this	this	DT
8542	836	3	boils	boil	VBZ
8542	836	4	,	,	,
8542	836	5	add	add	VB
8542	836	6	the	the	DT
8542	836	7	raw	raw	JJ
8542	836	8	potatoes	potato	NNS
8542	836	9	,	,	,
8542	836	10	which	which	WDT
8542	836	11	have	have	VBP
8542	836	12	been	be	VBN
8542	836	13	pared	pare	VBN
8542	836	14	and	and	CC
8542	836	15	sliced	slice	VBN
8542	836	16	thin	thin	JJ
8542	836	17	,	,	,
8542	836	18	and	and	CC
8542	836	19	cook	cook	VB
8542	836	20	until	until	IN
8542	836	21	tender	tender	NN
8542	836	22	.	.	.
8542	837	1	Split	split	VB
8542	837	2	the	the	DT
8542	837	3	crackers	cracker	NNS
8542	837	4	open	open	JJ
8542	837	5	and	and	CC
8542	837	6	soak	soak	VBP
8542	837	7	till	till	IN
8542	837	8	soft	soft	JJ
8542	837	9	in	in	IN
8542	837	10	milk	milk	NN
8542	837	11	or	or	CC
8542	837	12	water	water	NN
8542	837	13	.	.	.
8542	838	1	Add	add	VB
8542	838	2	these	these	DT
8542	838	3	and	and	CC
8542	838	4	the	the	DT
8542	838	5	clams	clam	NNS
8542	838	6	to	to	IN
8542	838	7	the	the	DT
8542	838	8	potatoes	potato	NNS
8542	838	9	.	.	.
8542	839	1	Cook	cook	VB
8542	839	2	ten	ten	CD
8542	839	3	minutes	minute	NNS
8542	839	4	,	,	,
8542	839	5	then	then	RB
8542	839	6	add	add	VB
8542	839	7	a	a	DT
8542	839	8	quart	quart	NN
8542	839	9	of	of	IN
8542	839	10	milk	milk	NN
8542	839	11	and	and	CC
8542	839	12	salt	salt	NN
8542	839	13	,	,	,
8542	839	14	if	if	IN
8542	839	15	needed	need	VBN
8542	839	16	.	.	.
8542	840	1	Do	do	VB
8542	840	2	not	not	RB
8542	840	3	let	let	VB
8542	840	4	it	-PRON-	PRP
8542	840	5	boil	boil	VB
8542	840	6	after	after	IN
8542	840	7	adding	add	VBG
8542	840	8	the	the	DT
8542	840	9	milk	milk	NN
8542	840	10	.	.	.
8542	841	1	Serve	serve	VB
8542	841	2	hot	hot	JJ
8542	841	3	.	.	.
8542	842	1	This	this	DT
8542	842	2	is	be	VBZ
8542	842	3	very	very	RB
8542	842	4	delicious	delicious	JJ
8542	842	5	.	.	.
8542	843	1	=	=	NFP
8542	843	2	New	New	NNP
8542	843	3	England	England	NNP
8542	843	4	Fish	Fish	NNP
8542	843	5	Chowder=	Chowder=	NNS
8542	843	6	4	4	CD
8542	843	7	Slices	slice	NNS
8542	843	8	of	of	IN
8542	843	9	Fat	Fat	NNP
8542	843	10	Salt	Salt	NNP
8542	843	11	Pork	Pork	NNP
8542	843	12	6	6	CD
8542	843	13	or	or	CC
8542	843	14	8	8	CD
8542	843	15	Potatoes	potato	NNS
8542	843	16	1	1	CD
8542	843	17	Small	Small	NNP
8542	843	18	Onion	Onion	NNP
8542	843	19	2	2	CD
8542	843	20	or	or	CC
8542	843	21	3	3	CD
8542	843	22	Pounds	Pounds	NNPS
8542	843	23	of	of	IN
8542	843	24	Fresh	Fresh	NNP
8542	843	25	Haddock	Haddock	NNP
8542	843	26	or	or	CC
8542	843	27	Codfish	Codfish	NNP
8542	843	28	8	8	CD
8542	843	29	Boston	Boston	NNP
8542	843	30	Crackers	Crackers	NNPS
8542	843	31	Fry	Fry	NNP
8542	843	32	the	the	DT
8542	843	33	salt	salt	NN
8542	843	34	pork	pork	NN
8542	843	35	,	,	,
8542	843	36	with	with	IN
8542	843	37	the	the	DT
8542	843	38	onion	onion	NN
8542	843	39	,	,	,
8542	843	40	in	in	IN
8542	843	41	the	the	DT
8542	843	42	bottom	bottom	NN
8542	843	43	of	of	IN
8542	843	44	a	a	DT
8542	843	45	kettle	kettle	NN
8542	843	46	,	,	,
8542	843	47	skim	skim	NNP
8542	843	48	from	from	IN
8542	843	49	the	the	DT
8542	843	50	fat	fat	NN
8542	843	51	,	,	,
8542	843	52	and	and	CC
8542	843	53	pour	pour	VB
8542	843	54	in	in	RP
8542	843	55	about	about	IN
8542	843	56	a	a	DT
8542	843	57	quart	quart	NN
8542	843	58	of	of	IN
8542	843	59	water	water	NN
8542	843	60	.	.	.
8542	844	1	Slice	slice	VB
8542	844	2	the	the	DT
8542	844	3	potatoes	potato	NNS
8542	844	4	thin	thin	RB
8542	844	5	,	,	,
8542	844	6	after	after	IN
8542	844	7	they	-PRON-	PRP
8542	844	8	have	have	VBP
8542	844	9	been	be	VBN
8542	844	10	washed	wash	VBN
8542	844	11	and	and	CC
8542	844	12	pared	pare	VBN
8542	844	13	.	.	.
8542	845	1	Make	make	VB
8542	845	2	alternate	alternate	JJ
8542	845	3	layers	layer	NNS
8542	845	4	of	of	IN
8542	845	5	fish	fish	NN
8542	845	6	and	and	CC
8542	845	7	potatoes	potato	NNS
8542	845	8	,	,	,
8542	845	9	seasoning	season	VBG
8542	845	10	each	each	DT
8542	845	11	layer	layer	NN
8542	845	12	with	with	IN
8542	845	13	pepper	pepper	NN
8542	845	14	and	and	CC
8542	845	15	salt	salt	NN
8542	845	16	.	.	.
8542	846	1	Cook	cook	VB
8542	846	2	until	until	IN
8542	846	3	both	both	DT
8542	846	4	are	be	VBP
8542	846	5	tender	tender	JJ
8542	846	6	.	.	.
8542	847	1	Then	then	RB
8542	847	2	put	put	VB
8542	847	3	in	in	IN
8542	847	4	the	the	DT
8542	847	5	split	split	NN
8542	847	6	crackers	cracker	NNS
8542	847	7	,	,	,
8542	847	8	which	which	WDT
8542	847	9	have	have	VBP
8542	847	10	been	be	VBN
8542	847	11	soaked	soak	VBN
8542	847	12	in	in	IN
8542	847	13	milk	milk	NN
8542	847	14	or	or	CC
8542	847	15	water	water	NN
8542	847	16	,	,	,
8542	847	17	as	as	IN
8542	847	18	for	for	IN
8542	847	19	clam	clam	NNP
8542	847	20	chowder	chowder	NN
8542	847	21	.	.	.
8542	848	1	Cook	cook	VB
8542	848	2	for	for	IN
8542	848	3	ten	ten	CD
8542	848	4	minutes	minute	NNS
8542	848	5	.	.	.
8542	849	1	Pour	pour	VB
8542	849	2	in	in	IN
8542	849	3	a	a	DT
8542	849	4	quart	quart	NN
8542	849	5	of	of	IN
8542	849	6	milk	milk	NN
8542	849	7	,	,	,
8542	849	8	add	add	VB
8542	849	9	a	a	DT
8542	849	10	small	small	JJ
8542	849	11	piece	piece	NN
8542	849	12	of	of	IN
8542	849	13	butter	butter	NN
8542	849	14	and	and	CC
8542	849	15	serve	serve	VB
8542	849	16	hot	hot	JJ
8542	849	17	.	.	.
8542	850	1	=	=	NFP
8542	850	2	Lamb	Lamb	NNP
8542	850	3	Broth=	broth=	ADD
8542	850	4	2	2	CD
8542	850	5	Pounds	Pounds	NNPS
8542	850	6	of	of	IN
8542	850	7	Fore	Fore	NNP
8542	850	8	-	-	HYPH
8542	850	9	Quarter	Quarter	NNP
8542	850	10	of	of	IN
8542	850	11	Lamb	Lamb	NNP
8542	850	12	2/3	2/3	CD
8542	850	13	Cupful	Cupful	NNP
8542	850	14	of	of	IN
8542	850	15	Rice	Rice	NNP
8542	850	16	1	1	CD
8542	850	17	Tablespoonful	tablespoonful	JJ
8542	850	18	of	of	IN
8542	850	19	Salt	salt	NN
8542	850	20	1	1	CD
8542	850	21	Teaspoonful	teaspoonful	JJ
8542	850	22	of	of	IN
8542	850	23	Sage	Sage	NNP
8542	850	24	Leaves	Leaves	NNPS
8542	850	25	Put	put	VBP
8542	850	26	the	the	DT
8542	850	27	lamb	lamb	NN
8542	850	28	into	into	IN
8542	850	29	a	a	DT
8542	850	30	kettle	kettle	NN
8542	850	31	,	,	,
8542	850	32	cover	cover	VB
8542	850	33	with	with	IN
8542	850	34	cold	cold	JJ
8542	850	35	water	water	NN
8542	850	36	,	,	,
8542	850	37	add	add	VB
8542	850	38	the	the	DT
8542	850	39	salt	salt	NN
8542	850	40	and	and	CC
8542	850	41	cook	cook	VB
8542	850	42	three	three	CD
8542	850	43	hours	hour	NNS
8542	850	44	.	.	.
8542	851	1	As	as	IN
8542	851	2	the	the	DT
8542	851	3	water	water	NN
8542	851	4	boils	boil	VBZ
8542	851	5	away	away	RB
8542	851	6	,	,	,
8542	851	7	add	add	VB
8542	851	8	more	more	JJR
8542	851	9	.	.	.
8542	852	1	Wash	wash	VB
8542	852	2	the	the	DT
8542	852	3	rice	rice	NN
8542	852	4	,	,	,
8542	852	5	allowing	allow	VBG
8542	852	6	three	three	CD
8542	852	7	-	-	HYPH
8542	852	8	fourths	fourth	NNS
8542	852	9	of	of	IN
8542	852	10	an	an	DT
8542	852	11	hour	hour	NN
8542	852	12	to	to	TO
8542	852	13	cook	cook	VB
8542	852	14	;	;	,
8542	852	15	put	put	VBN
8542	852	16	in	in	IN
8542	852	17	the	the	DT
8542	852	18	sage	sage	NN
8542	852	19	,	,	,
8542	852	20	about	about	RB
8542	852	21	fifteen	fifteen	CD
8542	852	22	minutes	minute	NNS
8542	852	23	before	before	IN
8542	852	24	serving	serve	VBG
8542	852	25	,	,	,
8542	852	26	and	and	CC
8542	852	27	thicken	thicken	VBN
8542	852	28	with	with	IN
8542	852	29	two	two	CD
8542	852	30	tablespoonfuls	tablespoonful	NNS
8542	852	31	of	of	IN
8542	852	32	flour	flour	NN
8542	852	33	,	,	,
8542	852	34	wet	wet	JJ
8542	852	35	in	in	IN
8542	852	36	two	two	CD
8542	852	37	-	-	HYPH
8542	852	38	thirds	third	NNS
8542	852	39	of	of	IN
8542	852	40	a	a	DT
8542	852	41	cupful	cupful	NN
8542	852	42	of	of	IN
8542	852	43	water	water	NN
8542	852	44	.	.	.
8542	853	1	The	the	DT
8542	853	2	sage	sage	NN
8542	853	3	may	may	MD
8542	853	4	be	be	VB
8542	853	5	left	leave	VBN
8542	853	6	out	out	RP
8542	853	7	if	if	IN
8542	853	8	preferred	prefer	VBN
8542	853	9	.	.	.
8542	854	1	=	=	NFP
8542	854	2	A	a	DT
8542	854	3	Good	Good	NNP
8542	854	4	Oyster	Oyster	NNP
8542	854	5	Stew=	stew=	NN
8542	854	6	25	25	CD
8542	854	7	Oysters	oyster	NNS
8542	854	8	1	1	CD
8542	854	9	Teaspoonful	teaspoonful	JJ
8542	854	10	of	of	IN
8542	854	11	Flour	flour	NN
8542	854	12	1	1	CD
8542	854	13	Quart	Quart	NNP
8542	854	14	of	of	IN
8542	854	15	Milk	Milk	NNP
8542	854	16	Butter	Butter	NNP
8542	854	17	Salt	Salt	NNP
8542	854	18	Take	Take	NNP
8542	854	19	twenty	twenty	CD
8542	854	20	-	-	HYPH
8542	854	21	five	five	CD
8542	854	22	oysters	oyster	NNS
8542	854	23	,	,	,
8542	854	24	with	with	IN
8542	854	25	their	-PRON-	PRP$
8542	854	26	liquor	liquor	NN
8542	854	27	and	and	CC
8542	854	28	put	put	VBD
8542	854	29	these	these	DT
8542	854	30	into	into	IN
8542	854	31	an	an	DT
8542	854	32	agate	agate	NN
8542	854	33	dish	dish	NN
8542	854	34	on	on	IN
8542	854	35	the	the	DT
8542	854	36	stove	stove	NN
8542	854	37	with	with	IN
8542	854	38	salt	salt	NN
8542	854	39	to	to	IN
8542	854	40	taste	taste	NN
8542	854	41	,	,	,
8542	854	42	in	in	IN
8542	854	43	a	a	DT
8542	854	44	pint	pint	NN
8542	854	45	of	of	IN
8542	854	46	cold	cold	JJ
8542	854	47	water	water	NN
8542	854	48	.	.	.
8542	855	1	Boil	Boil	NNP
8542	855	2	five	five	CD
8542	855	3	minutes	minute	NNS
8542	855	4	.	.	.
8542	856	1	Stir	stir	VB
8542	856	2	into	into	IN
8542	856	3	this	this	DT
8542	856	4	one	one	NN
8542	856	5	heaping	heap	VBG
8542	856	6	teaspoonful	teaspoonful	JJ
8542	856	7	of	of	IN
8542	856	8	flour	flour	NN
8542	856	9	,	,	,
8542	856	10	which	which	WDT
8542	856	11	has	have	VBZ
8542	856	12	been	be	VBN
8542	856	13	wet	wet	JJ
8542	856	14	with	with	IN
8542	856	15	two	two	CD
8542	856	16	tablespoonfuls	tablespoonful	NNS
8542	856	17	of	of	IN
8542	856	18	cold	cold	JJ
8542	856	19	water	water	NN
8542	856	20	.	.	.
8542	857	1	Add	add	VB
8542	857	2	one	one	CD
8542	857	3	quart	quart	NN
8542	857	4	of	of	IN
8542	857	5	milk	milk	NN
8542	857	6	.	.	.
8542	858	1	Let	let	VB
8542	858	2	it	-PRON-	PRP
8542	858	3	come	come	VB
8542	858	4	to	to	IN
8542	858	5	a	a	DT
8542	858	6	boil	boil	NN
8542	858	7	,	,	,
8542	858	8	but	but	CC
8542	858	9	be	be	VB
8542	858	10	sure	sure	JJ
8542	858	11	not	not	RB
8542	858	12	to	to	TO
8542	858	13	have	have	VB
8542	858	14	it	-PRON-	PRP
8542	858	15	boil	boil	VB
8542	858	16	.	.	.
8542	859	1	Remove	remove	VB
8542	859	2	from	from	IN
8542	859	3	the	the	DT
8542	859	4	fire	fire	NN
8542	859	5	,	,	,
8542	859	6	and	and	CC
8542	859	7	add	add	VB
8542	859	8	a	a	DT
8542	859	9	piece	piece	NN
8542	859	10	of	of	IN
8542	859	11	butter	butter	NN
8542	859	12	the	the	DT
8542	859	13	size	size	NN
8542	859	14	of	of	IN
8542	859	15	an	an	DT
8542	859	16	egg	egg	NN
8542	859	17	.	.	.
8542	860	1	This	this	DT
8542	860	2	is	be	VBZ
8542	860	3	sufficient	sufficient	JJ
8542	860	4	for	for	IN
8542	860	5	eight	eight	CD
8542	860	6	people	people	NNS
8542	860	7	.	.	.
8542	861	1	=	=	NFP
8542	861	2	Potato	potato	NN
8542	861	3	Soup=	soup=	NN
8542	861	4	4	4	CD
8542	861	5	Potatoes	potato	NNS
8542	861	6	3	3	CD
8542	861	7	Pints	Pints	NNPS
8542	861	8	of	of	IN
8542	861	9	Milk	milk	NN
8542	861	10	Piece	Piece	NNP
8542	861	11	of	of	IN
8542	861	12	Butter	Butter	NNP
8542	861	13	size	size	NN
8542	861	14	of	of	IN
8542	861	15	an	an	DT
8542	861	16	Egg	Egg	NNP
8542	861	17	Small	small	JJ
8542	861	18	piece	piece	NN
8542	861	19	of	of	IN
8542	861	20	Onion	onion	NN
8542	861	21	Take	take	VB
8542	861	22	four	four	CD
8542	861	23	large	large	JJ
8542	861	24	potatoes	potato	NNS
8542	861	25	,	,	,
8542	861	26	boil	boil	VBP
8542	861	27	until	until	IN
8542	861	28	done	do	VBN
8542	861	29	and	and	CC
8542	861	30	mash	mash	NN
8542	861	31	smooth	smooth	NN
8542	861	32	,	,	,
8542	861	33	adding	add	VBG
8542	861	34	butter	butter	NN
8542	861	35	and	and	CC
8542	861	36	salt	salt	NN
8542	861	37	to	to	IN
8542	861	38	taste	taste	NN
8542	861	39	.	.	.
8542	862	1	Heat	heat	VB
8542	862	2	the	the	DT
8542	862	3	milk	milk	NN
8542	862	4	in	in	IN
8542	862	5	a	a	DT
8542	862	6	double	double	JJ
8542	862	7	boiler	boiler	NN
8542	862	8	,	,	,
8542	862	9	cook	cook	VB
8542	862	10	the	the	DT
8542	862	11	onion	onion	NN
8542	862	12	in	in	IN
8542	862	13	it	-PRON-	PRP
8542	862	14	a	a	DT
8542	862	15	few	few	JJ
8542	862	16	minutes	minute	NNS
8542	862	17	and	and	CC
8542	862	18	then	then	RB
8542	862	19	remove	remove	VB
8542	862	20	.	.	.
8542	863	1	Pour	pour	VB
8542	863	2	the	the	DT
8542	863	3	milk	milk	NN
8542	863	4	slowly	slowly	RB
8542	863	5	on	on	IN
8542	863	6	the	the	DT
8542	863	7	potato	potato	NN
8542	863	8	,	,	,
8542	863	9	strain	strain	NN
8542	863	10	,	,	,
8542	863	11	heat	heat	VBP
8542	863	12	and	and	CC
8542	863	13	serve	serve	VB
8542	863	14	immediately	immediately	RB
8542	863	15	.	.	.
8542	864	1	Thicken	Thicken	VBN
8542	864	2	with	with	IN
8542	864	3	one	one	CD
8542	864	4	tablespoonful	tablespoonful	NN
8542	864	5	of	of	IN
8542	864	6	flour	flour	NN
8542	864	7	.	.	.
8542	865	1	*	*	NFP
8542	865	2	*	*	NFP
8542	865	3	*	*	NFP
8542	865	4	*	*	NFP
8542	865	5	*	*	NFP
8542	865	6	*	*	NFP
8542	865	7	=	=	SYM
8542	865	8	VEGETABLES=	vegetables=	FW
8542	865	9	=	=	NFP
8542	865	10	Green	Green	NNP
8542	865	11	Corn	corn	NN
8542	865	12	Fritters=	Fritters=	NNS
8542	865	13	2	2	CD
8542	865	14	Cupfuls	Cupfuls	NNP
8542	865	15	of	of	IN
8542	865	16	Corn	Corn	NNP
8542	865	17	,	,	,
8542	865	18	grated	grate	VBD
8542	865	19	from	from	IN
8542	865	20	the	the	DT
8542	865	21	cob	cob	NN
8542	865	22	2	2	CD
8542	865	23	Eggs	egg	NNS
8542	865	24	A	a	NN
8542	865	25	Little	little	JJ
8542	865	26	Salt	salt	NN
8542	865	27	1/2	1/2	CD
8542	865	28	Cupful	cupful	NN
8542	865	29	of	of	IN
8542	865	30	Milk	milk	NN
8542	865	31	1/2	1/2	CD
8542	865	32	Cupful	cupful	JJ
8542	865	33	of	of	IN
8542	865	34	Flour	flour	NN
8542	865	35	1	1	CD
8542	865	36	Level	level	NN
8542	865	37	Teaspoonful	teaspoonful	JJ
8542	865	38	of	of	IN
8542	865	39	Cream	Cream	NNP
8542	865	40	of	of	IN
8542	865	41	Tartar	Tartar	NNP
8542	865	42	1/2	1/2	CD
8542	865	43	Level	level	NN
8542	865	44	Teaspoonful	teaspoonful	JJ
8542	865	45	of	of	IN
8542	865	46	Soda	Soda	NNP
8542	865	47	Beat	beat	VB
8542	865	48	the	the	DT
8542	865	49	eggs	egg	NNS
8542	865	50	,	,	,
8542	865	51	then	then	RB
8542	865	52	add	add	VB
8542	865	53	the	the	DT
8542	865	54	milk	milk	NN
8542	865	55	and	and	CC
8542	865	56	salt	salt	NN
8542	865	57	.	.	.
8542	866	1	Stir	stir	VB
8542	866	2	the	the	DT
8542	866	3	corn	corn	NN
8542	866	4	into	into	IN
8542	866	5	the	the	DT
8542	866	6	dry	dry	JJ
8542	866	7	flour	flour	NN
8542	866	8	,	,	,
8542	866	9	wetting	wet	VBG
8542	866	10	with	with	IN
8542	866	11	the	the	DT
8542	866	12	milk	milk	NN
8542	866	13	and	and	CC
8542	866	14	eggs	egg	NNS
8542	866	15	,	,	,
8542	866	16	then	then	RB
8542	866	17	fry	fry	VB
8542	866	18	in	in	IN
8542	866	19	hot	hot	JJ
8542	866	20	lard	lard	NN
8542	866	21	.	.	.
8542	867	1	=	=	NFP
8542	867	2	Delicious	Delicious	NNP
8542	867	3	Stuffed	Stuffed	NNP
8542	867	4	Baked	Baked	NNP
8542	867	5	Potatoes=	potatoes=	ADD
8542	867	6	Bake	bake	VB
8542	867	7	six	six	CD
8542	867	8	potatoes	potato	NNS
8542	867	9	,	,	,
8542	867	10	or	or	CC
8542	867	11	enough	enough	JJ
8542	867	12	for	for	IN
8542	867	13	family	family	NN
8542	867	14	.	.	.
8542	868	1	When	when	WRB
8542	868	2	done	do	VBN
8542	868	3	,	,	,
8542	868	4	set	set	VBN
8542	868	5	away	away	RB
8542	868	6	to	to	TO
8542	868	7	cool	cool	VB
8542	868	8	slightly	slightly	RB
8542	868	9	.	.	.
8542	869	1	Cut	cut	VB
8542	869	2	off	off	RP
8542	869	3	a	a	DT
8542	869	4	small	small	JJ
8542	869	5	piece	piece	NN
8542	869	6	,	,	,
8542	869	7	scoop	scoop	VB
8542	869	8	out	out	RP
8542	869	9	the	the	DT
8542	869	10	inside	inside	JJ
8542	869	11	,	,	,
8542	869	12	mash	mash	NN
8542	869	13	,	,	,
8542	869	14	add	add	VB
8542	869	15	butter	butter	NN
8542	869	16	,	,	,
8542	869	17	salt	salt	NN
8542	869	18	,	,	,
8542	869	19	and	and	CC
8542	869	20	milk	milk	NN
8542	869	21	,	,	,
8542	869	22	also	also	RB
8542	869	23	tiny	tiny	JJ
8542	869	24	bits	bit	NNS
8542	869	25	of	of	IN
8542	869	26	parsley	parsley	NN
8542	869	27	,	,	,
8542	869	28	if	if	IN
8542	869	29	liked	like	VBN
8542	869	30	.	.	.
8542	870	1	Fill	fill	VB
8542	870	2	the	the	DT
8542	870	3	shells	shell	NNS
8542	870	4	with	with	IN
8542	870	5	this	this	DT
8542	870	6	mixture	mixture	NN
8542	870	7	,	,	,
8542	870	8	put	put	VBN
8542	870	9	back	back	RB
8542	870	10	in	in	IN
8542	870	11	the	the	DT
8542	870	12	oven	oven	NN
8542	870	13	and	and	CC
8542	870	14	bake	bake	NN
8542	870	15	until	until	IN
8542	870	16	brown	brown	NNP
8542	870	17	.	.	.
8542	871	1	=	=	NFP
8542	871	2	Creamed	Creamed	NNP
8542	871	3	Potatoes=	potatoes=	ADD
8542	871	4	4	4	CD
8542	871	5	or	or	CC
8542	871	6	5	5	CD
8542	871	7	Baked	Baked	NNP
8542	871	8	Potatoes	Potatoes	NNPS
8542	871	9	1	1	CD
8542	871	10	Pint	pint	NN
8542	871	11	of	of	IN
8542	871	12	Milk	milk	NN
8542	871	13	1/2	1/2	CD
8542	871	14	Teaspoonful	teaspoonful	JJ
8542	871	15	of	of	IN
8542	871	16	Salt	Salt	NNP
8542	871	17	Butter	Butter	NNP
8542	871	18	,	,	,
8542	871	19	the	the	DT
8542	871	20	size	size	NN
8542	871	21	of	of	IN
8542	871	22	a	a	DT
8542	871	23	Walnut	Walnut	NNP
8542	871	24	Pare	Pare	NNP
8542	871	25	the	the	DT
8542	871	26	potatoes	potato	NNS
8542	871	27	and	and	CC
8542	871	28	cut	cut	VBD
8542	871	29	into	into	IN
8542	871	30	small	small	JJ
8542	871	31	pieces	piece	NNS
8542	871	32	.	.	.
8542	872	1	Put	put	VB
8542	872	2	them	-PRON-	PRP
8542	872	3	on	on	IN
8542	872	4	the	the	DT
8542	872	5	stove	stove	NN
8542	872	6	,	,	,
8542	872	7	in	in	IN
8542	872	8	an	an	DT
8542	872	9	agate	agate	NN
8542	872	10	dish	dish	NN
8542	872	11	,	,	,
8542	872	12	salt	salt	NN
8542	872	13	and	and	CC
8542	872	14	cover	cover	VB
8542	872	15	with	with	IN
8542	872	16	milk	milk	NN
8542	872	17	.	.	.
8542	873	1	Let	let	VB
8542	873	2	them	-PRON-	PRP
8542	873	3	cook	cook	VB
8542	873	4	fifteen	fifteen	CD
8542	873	5	or	or	CC
8542	873	6	twenty	twenty	CD
8542	873	7	minutes	minute	NNS
8542	873	8	,	,	,
8542	873	9	then	then	RB
8542	873	10	thicken	thicken	VB
8542	873	11	with	with	IN
8542	873	12	one	one	CD
8542	873	13	tablespoonful	tablespoonful	NN
8542	873	14	of	of	IN
8542	873	15	flour	flour	NN
8542	873	16	,	,	,
8542	873	17	stirred	stir	VBN
8542	873	18	with	with	IN
8542	873	19	half	half	PDT
8542	873	20	a	a	DT
8542	873	21	cupful	cupful	NN
8542	873	22	of	of	IN
8542	873	23	water	water	NN
8542	873	24	;	;	:
8542	873	25	put	put	VBN
8542	873	26	in	in	IN
8542	873	27	the	the	DT
8542	873	28	butter	butter	NN
8542	873	29	and	and	CC
8542	873	30	serve	serve	VB
8542	873	31	hot	hot	JJ
8542	873	32	.	.	.
8542	874	1	=	=	NFP
8542	874	2	Scalloped	Scalloped	NNP
8542	874	3	Potatoes=	potatoes=	ADD
8542	874	4	Butter	Butter	NNP
8542	874	5	a	a	DT
8542	874	6	baking	baking	NN
8542	874	7	-	-	HYPH
8542	874	8	dish	dish	NN
8542	874	9	,	,	,
8542	874	10	pare	pare	NN
8542	874	11	and	and	CC
8542	874	12	slice	slice	NN
8542	874	13	potatoes	potato	NNS
8542	874	14	in	in	IN
8542	874	15	small	small	JJ
8542	874	16	pieces	piece	NNS
8542	874	17	.	.	.
8542	875	1	Put	put	VB
8542	875	2	into	into	IN
8542	875	3	the	the	DT
8542	875	4	dish	dish	NN
8542	875	5	with	with	IN
8542	875	6	salt	salt	NN
8542	875	7	,	,	,
8542	875	8	pepper	pepper	NN
8542	875	9	and	and	CC
8542	875	10	a	a	DT
8542	875	11	little	little	JJ
8542	875	12	butter	butter	NN
8542	875	13	.	.	.
8542	876	1	Fill	fill	VB
8542	876	2	the	the	DT
8542	876	3	dish	dish	NN
8542	876	4	with	with	IN
8542	876	5	milk	milk	NN
8542	876	6	,	,	,
8542	876	7	sprinkle	sprinkle	VB
8542	876	8	over	over	IN
8542	876	9	the	the	DT
8542	876	10	top	top	JJ
8542	876	11	cracker	cracker	NN
8542	876	12	or	or	CC
8542	876	13	bread	bread	NN
8542	876	14	crumbs	crumb	NNS
8542	876	15	,	,	,
8542	876	16	and	and	CC
8542	876	17	cheese	cheese	NN
8542	876	18	,	,	,
8542	876	19	if	if	IN
8542	876	20	you	-PRON-	PRP
8542	876	21	like	like	VBP
8542	876	22	it	-PRON-	PRP
8542	876	23	.	.	.
8542	877	1	Bake	bake	VB
8542	877	2	in	in	IN
8542	877	3	the	the	DT
8542	877	4	oven	oven	NN
8542	877	5	for	for	IN
8542	877	6	an	an	DT
8542	877	7	hour	hour	NN
8542	877	8	and	and	CC
8542	877	9	a	a	DT
8542	877	10	half	half	NN
8542	877	11	or	or	CC
8542	877	12	two	two	CD
8542	877	13	hours	hour	NNS
8542	877	14	.	.	.
8542	878	1	=	=	NFP
8542	878	2	Baked	Baked	NNP
8542	878	3	Tomatoes=	tomatoes=	CD
8542	878	4	6	6	CD
8542	878	5	Tomatoes	Tomatoes	NNP
8542	878	6	2	2	CD
8542	878	7	Cupfuls	cupful	NNS
8542	878	8	of	of	IN
8542	878	9	Bread	Bread	NNP
8542	878	10	Crumbs	Crumbs	NNP
8542	878	11	Small	small	JJ
8542	878	12	piece	piece	NN
8542	878	13	of	of	IN
8542	878	14	Onion	onion	NN
8542	878	15	A	a	DT
8542	878	16	Few	few	JJ
8542	878	17	Stalks	Stalks	NNPS
8542	878	18	of	of	IN
8542	878	19	Celery	Celery	NNP
8542	878	20	Hearts	Hearts	NNPS
8542	878	21	Salt	Salt	NNP
8542	878	22	and	and	CC
8542	878	23	Pepper	Pepper	NNP
8542	878	24	to	to	IN
8542	878	25	Taste	Taste	NNP
8542	878	26	Cut	Cut	NNP
8542	878	27	off	off	RP
8542	878	28	a	a	DT
8542	878	29	small	small	JJ
8542	878	30	piece	piece	NN
8542	878	31	of	of	IN
8542	878	32	each	each	DT
8542	878	33	tomato	tomato	NN
8542	878	34	and	and	CC
8542	878	35	scoop	scoop	VB
8542	878	36	out	out	RP
8542	878	37	the	the	DT
8542	878	38	inside	inside	NN
8542	878	39	.	.	.
8542	879	1	Mix	mix	VB
8542	879	2	this	this	DT
8542	879	3	with	with	IN
8542	879	4	two	two	CD
8542	879	5	cupfuls	cupful	NNS
8542	879	6	,	,	,
8542	879	7	or	or	CC
8542	879	8	the	the	DT
8542	879	9	same	same	JJ
8542	879	10	amount	amount	NN
8542	879	11	of	of	IN
8542	879	12	bread	bread	NN
8542	879	13	crumbs	crumb	NNS
8542	879	14	,	,	,
8542	879	15	the	the	DT
8542	879	16	chopped	chop	VBN
8542	879	17	onion	onion	NN
8542	879	18	,	,	,
8542	879	19	salt	salt	NN
8542	879	20	and	and	CC
8542	879	21	pepper	pepper	NN
8542	879	22	.	.	.
8542	880	1	Then	then	RB
8542	880	2	fill	fill	VB
8542	880	3	the	the	DT
8542	880	4	tomatoes	tomato	NNS
8542	880	5	with	with	IN
8542	880	6	this	this	DT
8542	880	7	mixture	mixture	NN
8542	880	8	,	,	,
8542	880	9	putting	put	VBG
8542	880	10	small	small	JJ
8542	880	11	pieces	piece	NNS
8542	880	12	of	of	IN
8542	880	13	butter	butter	NN
8542	880	14	over	over	IN
8542	880	15	the	the	DT
8542	880	16	top	top	NN
8542	880	17	.	.	.
8542	881	1	Place	place	VB
8542	881	2	these	these	DT
8542	881	3	in	in	IN
8542	881	4	a	a	DT
8542	881	5	pan	pan	NN
8542	881	6	in	in	IN
8542	881	7	which	which	WDT
8542	881	8	is	be	VBZ
8542	881	9	a	a	DT
8542	881	10	very	very	RB
8542	881	11	little	little	JJ
8542	881	12	water	water	NN
8542	881	13	,	,	,
8542	881	14	to	to	TO
8542	881	15	prevent	prevent	VB
8542	881	16	sticking	sticking	NN
8542	881	17	,	,	,
8542	881	18	and	and	CC
8542	881	19	bake	bake	VB
8542	881	20	in	in	RP
8542	881	21	a	a	DT
8542	881	22	hot	hot	JJ
8542	881	23	oven	oven	NN
8542	881	24	from	from	IN
8542	881	25	twenty	twenty	CD
8542	881	26	minutes	minute	NNS
8542	881	27	to	to	TO
8542	881	28	half	half	PDT
8542	881	29	an	an	DT
8542	881	30	hour	hour	NN
8542	881	31	.	.	.
8542	882	1	=	=	NFP
8542	882	2	Fried	Fried	NNP
8542	882	3	Tomatoes=	tomatoes=	NN
8542	882	4	Pare	Pare	NNP
8542	882	5	and	and	CC
8542	882	6	slice	slice	NNP
8542	882	7	(	(	-LRB-
8542	882	8	not	not	RB
8542	882	9	very	very	RB
8542	882	10	thin	thin	JJ
8542	882	11	)	)	-RRB-
8542	882	12	,	,	,
8542	882	13	dip	dip	NN
8542	882	14	into	into	IN
8542	882	15	flour	flour	NN
8542	882	16	and	and	CC
8542	882	17	fry	fry	NN
8542	882	18	on	on	IN
8542	882	19	a	a	DT
8542	882	20	griddle	griddle	NN
8542	882	21	in	in	IN
8542	882	22	hot	hot	JJ
8542	882	23	fat	fat	NN
8542	882	24	.	.	.
8542	883	1	*	*	NFP
8542	883	2	*	*	NFP
8542	883	3	*	*	NFP
8542	883	4	*	*	NFP
8542	883	5	*	*	NFP
8542	883	6	*	*	NFP
8542	883	7	APPENDIX	APPENDIX	NNP
8542	883	8	*	*	NFP
8542	883	9	*	*	NFP
8542	883	10	*	*	NFP
8542	883	11	*	*	NFP
8542	883	12	*	*	NFP
8542	883	13	*	*	NFP
8542	883	14	=	=	SYM
8542	883	15	HOUSEHOLD	household	NN
8542	883	16	HINTS	HINTS	NNP
8542	883	17	OLD	OLD	NNP
8542	883	18	AND	and	CC
8542	883	19	NEW	new	JJ
8542	883	20	FOR	for	IN
8542	883	21	HOUSEKEEPERS	housekeeper	NNS
8542	883	22	YOUNG	young	NN
8542	883	23	AND	and	CC
8542	883	24	OLD=	OLD=	NNS
8542	883	25	=	=	NNS
8542	883	26	To	to	TO
8542	883	27	Save	save	VB
8542	883	28	Confusion	Confusion	NNP
8542	883	29	in	in	IN
8542	883	30	the	the	DT
8542	883	31	Home=	home=	NN
8542	883	32	"	"	''
8542	883	33	Plan	plan	VB
8542	883	34	your	-PRON-	PRP$
8542	883	35	work	work	NN
8542	883	36	,	,	,
8542	883	37	then	then	RB
8542	883	38	work	work	VB
8542	883	39	your	-PRON-	PRP$
8542	883	40	plan	plan	NN
8542	883	41	.	.	.
8542	883	42	"	"	''
8542	884	1	_	_	NNP
8542	884	2	Monday_--Wash	monday_--wash	NN
8542	884	3	,	,	,
8542	884	4	if	if	IN
8542	884	5	you	-PRON-	PRP
8542	884	6	have	have	VBP
8542	884	7	it	-PRON-	PRP
8542	884	8	done	do	VBN
8542	884	9	in	in	IN
8542	884	10	the	the	DT
8542	884	11	house	house	NN
8542	884	12	.	.	.
8542	885	1	If	if	IN
8542	885	2	sent	send	VBN
8542	885	3	out	out	RP
8542	885	4	,	,	,
8542	885	5	use	use	VB
8542	885	6	that	that	DT
8542	885	7	day	day	NN
8542	885	8	for	for	IN
8542	885	9	picking	pick	VBG
8542	885	10	up	up	RP
8542	885	11	and	and	CC
8542	885	12	putting	put	VBG
8542	885	13	things	thing	NNS
8542	885	14	in	in	IN
8542	885	15	order	order	NN
8542	885	16	,	,	,
8542	885	17	after	after	IN
8542	885	18	the	the	DT
8542	885	19	disorder	disorder	NN
8542	885	20	of	of	IN
8542	885	21	Sunday	Sunday	NNP
8542	885	22	.	.	.
8542	886	1	_	_	NNP
8542	886	2	Tuesday_--Iron	Tuesday_--Iron	NNP
8542	886	3	.	.	.
8542	887	1	_	_	NNP
8542	887	2	Wednesday_--Finish	Wednesday_--Finish	NNP
8542	887	3	ironing	iron	VBG
8542	887	4	and	and	CC
8542	887	5	bake	bake	VBP
8542	887	6	;	;	:
8542	887	7	wash	wash	NNP
8542	887	8	kitchen	kitchen	NNP
8542	887	9	floor	floor	NN
8542	887	10	.	.	.
8542	888	1	_	_	NNP
8542	888	2	Thursday	Thursday	NNP
8542	888	3	,	,	,
8542	888	4	Friday_--Sweep	friday_--sweep	JJ
8542	888	5	and	and	CC
8542	888	6	dust	dust	NN
8542	888	7	,	,	,
8542	888	8	thoroughly	thoroughly	RB
8542	888	9	.	.	.
8542	889	1	_	_	NNP
8542	889	2	Saturday_--Bake	saturday_--bake	NN
8542	889	3	,	,	,
8542	889	4	and	and	CC
8542	889	5	prepare	prepare	VB
8542	889	6	in	in	IN
8542	889	7	every	every	DT
8542	889	8	way	way	NN
8542	889	9	possible	possible	JJ
8542	889	10	,	,	,
8542	889	11	for	for	IN
8542	889	12	the	the	DT
8542	889	13	following	follow	VBG
8542	889	14	day	day	NN
8542	889	15	.	.	.
8542	890	1	=	=	NFP
8542	890	2	Have	have	VBP
8542	890	3	in	in	IN
8542	890	4	or	or	CC
8542	890	5	Near	near	IN
8542	890	6	Your	-PRON-	PRP$
8542	890	7	Sink=	sink=	NN
8542	890	8	A	a	DT
8542	890	9	handle	handle	NN
8542	890	10	dish	dish	JJ
8542	890	11	cloth	cloth	NN
8542	890	12	.	.	.
8542	891	1	A	a	DT
8542	891	2	wire	wire	NN
8542	891	3	dish	dish	NN
8542	891	4	cloth	cloth	NN
8542	891	5	.	.	.
8542	892	1	A	a	DT
8542	892	2	cake	cake	NN
8542	892	3	of	of	IN
8542	892	4	scouring	scour	VBG
8542	892	5	soap	soap	NN
8542	892	6	.	.	.
8542	893	1	A	a	DT
8542	893	2	small	small	JJ
8542	893	3	brush	brush	NN
8542	893	4	for	for	IN
8542	893	5	cleaning	clean	VBG
8542	893	6	vegetables	vegetable	NNS
8542	893	7	.	.	.
8542	894	1	These	these	DT
8542	894	2	articles	article	NNS
8542	894	3	are	be	VBP
8542	894	4	indispensable	indispensable	JJ
8542	894	5	.	.	.
8542	895	1	Also	also	RB
8542	895	2	have	have	VB
8542	895	3	two	two	CD
8542	895	4	cloths	cloth	NNS
8542	895	5	,	,	,
8542	895	6	which	which	WDT
8542	895	7	must	must	MD
8542	895	8	be	be	VB
8542	895	9	kept	keep	VBN
8542	895	10	perfectly	perfectly	RB
8542	895	11	clean	clean	JJ
8542	895	12	.	.	.
8542	896	1	One	one	CD
8542	896	2	for	for	IN
8542	896	3	washing	wash	VBG
8542	896	4	dishes	dish	NNS
8542	896	5	.	.	.
8542	897	1	One	one	CD
8542	897	2	for	for	IN
8542	897	3	washing	washing	NN
8542	897	4	sink	sink	NN
8542	897	5	.	.	.
8542	898	1	=	=	NFP
8542	898	2	Homemade	Homemade	NNP
8542	898	3	Shortening=	Shortening=	NNS
8542	898	4	Do	do	VB
8542	898	5	not	not	RB
8542	898	6	throw	throw	VB
8542	898	7	away	away	RP
8542	898	8	small	small	JJ
8542	898	9	pieces	piece	NNS
8542	898	10	of	of	IN
8542	898	11	fat	fat	NN
8542	898	12	from	from	IN
8542	898	13	pork	pork	NN
8542	898	14	,	,	,
8542	898	15	lamb	lamb	NNP
8542	898	16	or	or	CC
8542	898	17	steak	steak	NNP
8542	898	18	.	.	.
8542	899	1	Put	put	VB
8542	899	2	them	-PRON-	PRP
8542	899	3	on	on	IN
8542	899	4	the	the	DT
8542	899	5	stove	stove	NN
8542	899	6	,	,	,
8542	899	7	in	in	IN
8542	899	8	a	a	DT
8542	899	9	skillet	skillet	JJ
8542	899	10	or	or	CC
8542	899	11	agate	agate	NN
8542	899	12	dish	dish	NN
8542	899	13	and	and	CC
8542	899	14	cook	cook	VB
8542	899	15	them	-PRON-	PRP
8542	899	16	till	till	IN
8542	899	17	there	there	EX
8542	899	18	is	be	VBZ
8542	899	19	nothing	nothing	NN
8542	899	20	left	leave	VBN
8542	899	21	,	,	,
8542	899	22	but	but	CC
8542	899	23	scraps	scrap	NNS
8542	899	24	.	.	.
8542	900	1	Then	then	RB
8542	900	2	pare	pare	VB
8542	900	3	a	a	DT
8542	900	4	potato	potato	NN
8542	900	5	,	,	,
8542	900	6	wash	wash	NNP
8542	900	7	clean	clean	JJ
8542	900	8	,	,	,
8542	900	9	cut	cut	VBN
8542	900	10	into	into	IN
8542	900	11	thin	thin	JJ
8542	900	12	slices	slice	NNS
8542	900	13	and	and	CC
8542	900	14	cook	cook	NN
8542	900	15	in	in	IN
8542	900	16	the	the	DT
8542	900	17	fat	fat	NN
8542	900	18	for	for	IN
8542	900	19	a	a	DT
8542	900	20	half	half	JJ
8542	900	21	hour	hour	NN
8542	900	22	to	to	TO
8542	900	23	clarify	clarify	VB
8542	900	24	it	-PRON-	PRP
8542	900	25	.	.	.
8542	901	1	Strain	strain	VB
8542	901	2	through	through	IN
8542	901	3	a	a	DT
8542	901	4	cloth	cloth	NN
8542	901	5	.	.	.
8542	902	1	This	this	DT
8542	902	2	will	will	MD
8542	902	3	be	be	VB
8542	902	4	good	good	JJ
8542	902	5	to	to	TO
8542	902	6	fry	fry	VB
8542	902	7	doughnuts	doughnut	NNS
8542	902	8	in	in	RB
8542	902	9	and	and	CC
8542	902	10	for	for	IN
8542	902	11	all	all	DT
8542	902	12	purposes	purpose	NNS
8542	902	13	,	,	,
8542	902	14	where	where	WRB
8542	902	15	shortening	shortening	NN
8542	902	16	is	be	VBZ
8542	902	17	needed	need	VBN
8542	902	18	,	,	,
8542	902	19	except	except	IN
8542	902	20	for	for	IN
8542	902	21	pie	pie	NN
8542	902	22	crust	crust	NN
8542	902	23	.	.	.
8542	903	1	Pieces	piece	NNS
8542	903	2	of	of	IN
8542	903	3	fat	fat	NN
8542	903	4	,	,	,
8542	903	5	not	not	RB
8542	903	6	fit	fit	JJ
8542	903	7	for	for	IN
8542	903	8	shortening	shortening	NN
8542	903	9	can	can	MD
8542	903	10	be	be	VB
8542	903	11	saved	save	VBN
8542	903	12	in	in	IN
8542	903	13	some	some	DT
8542	903	14	old	old	JJ
8542	903	15	utensil	utensil	NN
8542	903	16	and	and	CC
8542	903	17	made	make	VBN
8542	903	18	into	into	IN
8542	903	19	kitchen	kitchen	NN
8542	903	20	soap	soap	NN
8542	903	21	.	.	.
8542	904	1	=	=	NFP
8542	904	2	To	to	TO
8542	904	3	Make	make	VB
8542	904	4	Tea	tea	NN
8542	904	5	and	and	CC
8542	904	6	Coffee=	Coffee=	NNP
8542	904	7	Always	always	RB
8542	904	8	use	use	VBP
8542	904	9	freshly	freshly	RB
8542	904	10	boiled	boil	VBN
8542	904	11	water	water	NN
8542	904	12	.	.	.
8542	905	1	Do	do	VBP
8542	905	2	not	not	RB
8542	905	3	boil	boil	VB
8542	905	4	more	more	JJR
8542	905	5	than	than	IN
8542	905	6	three	three	CD
8542	905	7	or	or	CC
8542	905	8	four	four	CD
8542	905	9	minutes	minute	NNS
8542	905	10	.	.	.
8542	906	1	This	this	DT
8542	906	2	is	be	VBZ
8542	906	3	very	very	RB
8542	906	4	important	important	JJ
8542	906	5	,	,	,
8542	906	6	in	in	IN
8542	906	7	making	make	VBG
8542	906	8	a	a	DT
8542	906	9	good	good	JJ
8542	906	10	cup	cup	NN
8542	906	11	of	of	IN
8542	906	12	tea	tea	NN
8542	906	13	or	or	CC
8542	906	14	coffee	coffee	NN
8542	906	15	.	.	.
8542	907	1	Never	never	RB
8542	907	2	use	use	VB
8542	907	3	water	water	NN
8542	907	4	which	which	WDT
8542	907	5	has	have	VBZ
8542	907	6	stood	stand	VBN
8542	907	7	in	in	IN
8542	907	8	the	the	DT
8542	907	9	teakettle	teakettle	NN
8542	907	10	over	over	IN
8542	907	11	night	night	NN
8542	907	12	.	.	.
8542	908	1	=	=	NFP
8542	908	2	A	a	DT
8542	908	3	Use	Use	NNP
8542	908	4	for	for	IN
8542	908	5	Left	Left	NNP
8542	908	6	-	-	HYPH
8542	908	7	over	over	RP
8542	908	8	Coffee=	Coffee=	NNP
8542	908	9	Do	do	VBP
8542	908	10	not	not	RB
8542	908	11	throw	throw	VB
8542	908	12	away	away	RB
8542	908	13	the	the	DT
8542	908	14	coffee	coffee	NN
8542	908	15	you	-PRON-	PRP
8542	908	16	have	have	VBP
8542	908	17	left	leave	VBN
8542	908	18	from	from	IN
8542	908	19	breakfast	breakfast	NN
8542	908	20	.	.	.
8542	909	1	If	if	IN
8542	909	2	you	-PRON-	PRP
8542	909	3	do	do	VBP
8542	909	4	not	not	RB
8542	909	5	care	care	VB
8542	909	6	for	for	IN
8542	909	7	iced	iced	JJ
8542	909	8	coffee	coffee	NN
8542	909	9	for	for	IN
8542	909	10	dinner	dinner	NN
8542	909	11	,	,	,
8542	909	12	make	make	VB
8542	909	13	a	a	DT
8542	909	14	little	little	JJ
8542	909	15	coffee	coffee	NN
8542	909	16	jelly	jelly	NN
8542	909	17	,	,	,
8542	909	18	by	by	IN
8542	909	19	the	the	DT
8542	909	20	recipe	recipe	NN
8542	909	21	on	on	IN
8542	909	22	page	page	NN
8542	909	23	27	27	CD
8542	909	24	.	.	.
8542	910	1	=	=	NFP
8542	910	2	Never	never	RB
8542	910	3	Throw	throw	VB
8542	910	4	away	away	RB
8542	910	5	Old	old	JJ
8542	910	6	Underclothes=	underclothes=	CD
8542	910	7	Keep	keep	VB
8542	910	8	them	-PRON-	PRP
8542	910	9	for	for	IN
8542	910	10	housecleaning	housecleaning	NN
8542	910	11	,	,	,
8542	910	12	for	for	IN
8542	910	13	washing	wash	VBG
8542	910	14	windows	window	NNS
8542	910	15	and	and	CC
8542	910	16	for	for	IN
8542	910	17	washing	wash	VBG
8542	910	18	lamp	lamp	NN
8542	910	19	chimneys	chimney	NNS
8542	910	20	.	.	.
8542	911	1	Old	old	JJ
8542	911	2	pieces	piece	NNS
8542	911	3	of	of	IN
8542	911	4	calico	calico	NN
8542	911	5	,	,	,
8542	911	6	or	or	CC
8542	911	7	flannel	flannel	VB
8542	911	8	make	make	VB
8542	911	9	good	good	JJ
8542	911	10	holders	holder	NNS
8542	911	11	to	to	TO
8542	911	12	use	use	VB
8542	911	13	about	about	IN
8542	911	14	the	the	DT
8542	911	15	stove	stove	NN
8542	911	16	.	.	.
8542	912	1	Wash	wash	VB
8542	912	2	,	,	,
8542	912	3	boil	boil	NN
8542	912	4	and	and	CC
8542	912	5	dry	dry	JJ
8542	912	6	cleaning	cleaning	NN
8542	912	7	cloths	cloth	NNS
8542	912	8	when	when	WRB
8542	912	9	soiled	soil	VBN
8542	912	10	,	,	,
8542	912	11	that	that	IN
8542	912	12	they	-PRON-	PRP
8542	912	13	may	may	MD
8542	912	14	be	be	VB
8542	912	15	ready	ready	JJ
8542	912	16	for	for	IN
8542	912	17	use	use	NN
8542	912	18	again	again	RB
8542	912	19	.	.	.
8542	913	1	=	=	NFP
8542	913	2	That	that	DT
8542	913	3	Leaky	Leaky	NNP
8542	913	4	Hot	Hot	NNP
8542	913	5	-	-	HYPH
8542	913	6	Water	Water	NNP
8542	913	7	Bag=	bag=	NN
8542	913	8	Do	do	VBP
8542	913	9	not	not	RB
8542	913	10	throw	throw	VB
8542	913	11	away	away	RP
8542	913	12	an	an	DT
8542	913	13	old	old	JJ
8542	913	14	hot	hot	JJ
8542	913	15	-	-	HYPH
8542	913	16	water	water	NN
8542	913	17	bag	bag	NN
8542	913	18	because	because	IN
8542	913	19	it	-PRON-	PRP
8542	913	20	leaks	leak	VBZ
8542	913	21	.	.	.
8542	914	1	Fasten	fasten	RB
8542	914	2	over	over	IN
8542	914	3	the	the	DT
8542	914	4	leak	leak	NN
8542	914	5	,	,	,
8542	914	6	a	a	DT
8542	914	7	strong	strong	JJ
8542	914	8	piece	piece	NN
8542	914	9	of	of	IN
8542	914	10	adhesive	adhesive	JJ
8542	914	11	plaster	plaster	NN
8542	914	12	.	.	.
8542	915	1	Fill	fill	VB
8542	915	2	the	the	DT
8542	915	3	bag	bag	NN
8542	915	4	with	with	IN
8542	915	5	sand	sand	NN
8542	915	6	or	or	CC
8542	915	7	salt	salt	NN
8542	915	8	and	and	CC
8542	915	9	cover	cover	VB
8542	915	10	with	with	IN
8542	915	11	flannel	flannel	NN
8542	915	12	.	.	.
8542	916	1	It	-PRON-	PRP
8542	916	2	will	will	MD
8542	916	3	hold	hold	VB
8542	916	4	heat	heat	NN
8542	916	5	for	for	IN
8542	916	6	a	a	DT
8542	916	7	long	long	JJ
8542	916	8	time	time	NN
8542	916	9	,	,	,
8542	916	10	and	and	CC
8542	916	11	can	can	MD
8542	916	12	be	be	VB
8542	916	13	used	use	VBN
8542	916	14	instead	instead	RB
8542	916	15	of	of	IN
8542	916	16	the	the	DT
8542	916	17	water	water	NN
8542	916	18	bottle	bottle	NN
8542	916	19	.	.	.
8542	917	1	=	=	NFP
8542	917	2	To	to	TO
8542	917	3	Keep	keep	VB
8542	917	4	your	-PRON-	PRP$
8542	917	5	Hands	hand	NNS
8542	917	6	White=	white=	NN
8542	917	7	Keep	keep	VB
8542	917	8	a	a	DT
8542	917	9	piece	piece	NN
8542	917	10	of	of	IN
8542	917	11	lemon	lemon	NN
8542	917	12	in	in	IN
8542	917	13	your	-PRON-	PRP$
8542	917	14	bathroom	bathroom	NN
8542	917	15	or	or	CC
8542	917	16	kitchen	kitchen	NN
8542	917	17	.	.	.
8542	918	1	It	-PRON-	PRP
8542	918	2	will	will	MD
8542	918	3	remove	remove	VB
8542	918	4	stains	stain	NNS
8542	918	5	from	from	IN
8542	918	6	the	the	DT
8542	918	7	hands	hand	NNS
8542	918	8	.	.	.
8542	919	1	=	=	NFP
8542	919	2	To	to	IN
8542	919	3	Brown	Brown	NNP
8542	919	4	Flour=	Flour=	HYPH
8542	919	5	Spread	Spread	VBN
8542	919	6	flour	flour	NN
8542	919	7	upon	upon	IN
8542	919	8	a	a	DT
8542	919	9	tin	tin	JJ
8542	919	10	pie	pie	NN
8542	919	11	plate	plate	NN
8542	919	12	,	,	,
8542	919	13	put	put	VBD
8542	919	14	it	-PRON-	PRP
8542	919	15	in	in	IN
8542	919	16	a	a	DT
8542	919	17	hot	hot	JJ
8542	919	18	oven	oven	NN
8542	919	19	,	,	,
8542	919	20	and	and	CC
8542	919	21	stir	stir	VB
8542	919	22	constantly	constantly	RB
8542	919	23	,	,	,
8542	919	24	after	after	IN
8542	919	25	it	-PRON-	PRP
8542	919	26	begins	begin	VBZ
8542	919	27	to	to	TO
8542	919	28	brown	brown	VB
8542	919	29	,	,	,
8542	919	30	until	until	IN
8542	919	31	it	-PRON-	PRP
8542	919	32	is	be	VBZ
8542	919	33	all	all	RB
8542	919	34	colored	color	VBN
8542	919	35	.	.	.
8542	920	1	Keep	keep	VB
8542	920	2	always	always	RB
8542	920	3	on	on	IN
8542	920	4	hand	hand	NN
8542	920	5	.	.	.
8542	921	1	It	-PRON-	PRP
8542	921	2	is	be	VBZ
8542	921	3	good	good	JJ
8542	921	4	for	for	IN
8542	921	5	coloring	color	VBG
8542	921	6	and	and	CC
8542	921	7	thickening	thicken	VBG
8542	921	8	gravies	gravy	NNS
8542	921	9	.	.	.
8542	922	1	=	=	NFP
8542	922	2	Lemons	lemon	NNS
8542	922	3	and	and	CC
8542	922	4	Fish=	Fish=	NNP
8542	922	5	Lemon	Lemon	NNP
8542	922	6	juice	juice	NN
8542	922	7	makes	make	VBZ
8542	922	8	a	a	DT
8542	922	9	very	very	RB
8542	922	10	grateful	grateful	JJ
8542	922	11	addition	addition	NN
8542	922	12	to	to	IN
8542	922	13	all	all	DT
8542	922	14	kinds	kind	NNS
8542	922	15	of	of	IN
8542	922	16	fish	fish	NN
8542	922	17	.	.	.
8542	923	1	Thin	thin	JJ
8542	923	2	slices	slice	NNS
8542	923	3	of	of	IN
8542	923	4	lemon	lemon	NN
8542	923	5	,	,	,
8542	923	6	with	with	IN
8542	923	7	sprigs	sprig	NNS
8542	923	8	of	of	IN
8542	923	9	parsley	parsley	NNP
8542	923	10	,	,	,
8542	923	11	around	around	IN
8542	923	12	a	a	DT
8542	923	13	platter	platter	NN
8542	923	14	of	of	IN
8542	923	15	fish	fish	NN
8542	923	16	,	,	,
8542	923	17	makes	make	VBZ
8542	923	18	a	a	DT
8542	923	19	pretty	pretty	JJ
8542	923	20	garnish	garnish	NN
8542	923	21	.	.	.
8542	924	1	=	=	NFP
8542	924	2	To	to	TO
8542	924	3	Try	try	VB
8542	924	4	out	out	RP
8542	924	5	Lard=	lard=	NN
8542	924	6	If	if	IN
8542	924	7	you	-PRON-	PRP
8542	924	8	want	want	VBP
8542	924	9	good	good	JJ
8542	924	10	sweet	sweet	JJ
8542	924	11	lard	lard	NN
8542	924	12	,	,	,
8542	924	13	buy	buy	VBP
8542	924	14	from	from	IN
8542	924	15	your	-PRON-	PRP$
8542	924	16	butcher	butcher	NN
8542	924	17	,	,	,
8542	924	18	leaf	leaf	NN
8542	924	19	lard	lard	NN
8542	924	20	.	.	.
8542	925	1	Skin	skin	NN
8542	925	2	carefully	carefully	RB
8542	925	3	,	,	,
8542	925	4	cut	cut	VBN
8542	925	5	into	into	IN
8542	925	6	small	small	JJ
8542	925	7	pieces	piece	NNS
8542	925	8	and	and	CC
8542	925	9	put	put	VBD
8542	925	10	it	-PRON-	PRP
8542	925	11	into	into	IN
8542	925	12	a	a	DT
8542	925	13	kettle	kettle	NN
8542	925	14	or	or	CC
8542	925	15	sauce	sauce	NN
8542	925	16	pan	pan	NN
8542	925	17	.	.	.
8542	926	1	Pour	pour	VB
8542	926	2	in	in	IN
8542	926	3	a	a	DT
8542	926	4	half	half	JJ
8542	926	5	-	-	HYPH
8542	926	6	cupful	cupful	JJ
8542	926	7	of	of	IN
8542	926	8	water	water	NN
8542	926	9	,	,	,
8542	926	10	to	to	TO
8542	926	11	prevent	prevent	VB
8542	926	12	burning	burning	NN
8542	926	13	,	,	,
8542	926	14	and	and	CC
8542	926	15	cook	cook	VB
8542	926	16	slowly	slowly	RB
8542	926	17	,	,	,
8542	926	18	until	until	IN
8542	926	19	there	there	EX
8542	926	20	is	be	VBZ
8542	926	21	nothing	nothing	NN
8542	926	22	left	leave	VBN
8542	926	23	but	but	IN
8542	926	24	scraps	scrap	NNS
8542	926	25	.	.	.
8542	927	1	Remove	remove	VB
8542	927	2	the	the	DT
8542	927	3	scraps	scrap	NNS
8542	927	4	with	with	IN
8542	927	5	a	a	DT
8542	927	6	skimmer	skimmer	NN
8542	927	7	,	,	,
8542	927	8	salt	salt	VB
8542	927	9	it	-PRON-	PRP
8542	927	10	a	a	DT
8542	927	11	little	little	JJ
8542	927	12	,	,	,
8542	927	13	and	and	CC
8542	927	14	strain	strain	VB
8542	927	15	through	through	IN
8542	927	16	a	a	DT
8542	927	17	clean	clean	JJ
8542	927	18	cloth	cloth	NN
8542	927	19	,	,	,
8542	927	20	into	into	IN
8542	927	21	tin	tin	JJ
8542	927	22	pails	pail	NNS
8542	927	23	.	.	.
8542	928	1	Be	be	VB
8542	928	2	sure	sure	JJ
8542	928	3	not	not	RB
8542	928	4	to	to	TO
8542	928	5	scorch	scorch	VB
8542	928	6	it	-PRON-	PRP
8542	928	7	.	.	.
8542	929	1	=	=	NFP
8542	929	2	How	how	WRB
8542	929	3	to	to	TO
8542	929	4	Keep	keep	VB
8542	929	5	Eggs=	eggs=	NN
8542	929	6	In	in	IN
8542	929	7	the	the	DT
8542	929	8	summer	summer	NN
8542	929	9	,	,	,
8542	929	10	when	when	WRB
8542	929	11	eggs	egg	NNS
8542	929	12	are	be	VBP
8542	929	13	cheap	cheap	JJ
8542	929	14	,	,	,
8542	929	15	buy	buy	VB
8542	929	16	a	a	DT
8542	929	17	sufficient	sufficient	JJ
8542	929	18	number	number	NN
8542	929	19	of	of	IN
8542	929	20	freshly	freshly	RB
8542	929	21	laid	lay	VBN
8542	929	22	ones	one	NNS
8542	929	23	to	to	TO
8542	929	24	last	last	VB
8542	929	25	through	through	IN
8542	929	26	the	the	DT
8542	929	27	winter	winter	NN
8542	929	28	.	.	.
8542	930	1	Take	take	VB
8542	930	2	one	one	CD
8542	930	3	part	part	NN
8542	930	4	of	of	IN
8542	930	5	liquid	liquid	JJ
8542	930	6	glass	glass	NN
8542	930	7	,	,	,
8542	930	8	and	and	CC
8542	930	9	nine	nine	CD
8542	930	10	parts	part	NNS
8542	930	11	of	of	IN
8542	930	12	cold	cold	JJ
8542	930	13	water	water	NN
8542	930	14	which	which	WDT
8542	930	15	has	have	VBZ
8542	930	16	been	be	VBN
8542	930	17	boiled	boil	VBN
8542	930	18	,	,	,
8542	930	19	and	and	CC
8542	930	20	mix	mix	VB
8542	930	21	thoroughly	thoroughly	RB
8542	930	22	.	.	.
8542	931	1	Put	put	VB
8542	931	2	the	the	DT
8542	931	3	eggs	egg	NNS
8542	931	4	into	into	IN
8542	931	5	a	a	DT
8542	931	6	stone	stone	NN
8542	931	7	crock	crock	NN
8542	931	8	,	,	,
8542	931	9	and	and	CC
8542	931	10	pour	pour	VB
8542	931	11	over	over	IN
8542	931	12	them	-PRON-	PRP
8542	931	13	this	this	DT
8542	931	14	mixture	mixture	NN
8542	931	15	,	,	,
8542	931	16	having	have	VBG
8542	931	17	it	-PRON-	PRP
8542	931	18	come	come	VB
8542	931	19	an	an	DT
8542	931	20	inch	inch	NN
8542	931	21	above	above	IN
8542	931	22	the	the	DT
8542	931	23	eggs	egg	NNS
8542	931	24	.	.	.
8542	932	1	The	the	DT
8542	932	2	eggs	egg	NNS
8542	932	3	will	will	MD
8542	932	4	keep	keep	VB
8542	932	5	six	six	CD
8542	932	6	months	month	NNS
8542	932	7	,	,	,
8542	932	8	if	if	IN
8542	932	9	they	-PRON-	PRP
8542	932	10	are	be	VBP
8542	932	11	perfectly	perfectly	RB
8542	932	12	fresh	fresh	JJ
8542	932	13	when	when	WRB
8542	932	14	packed	pack	VBN
8542	932	15	and	and	CC
8542	932	16	will	will	MD
8542	932	17	have	have	VB
8542	932	18	no	no	DT
8542	932	19	taste	taste	NN
8542	932	20	,	,	,
8542	932	21	as	as	IN
8542	932	22	when	when	WRB
8542	932	23	put	put	VBN
8542	932	24	into	into	IN
8542	932	25	lime	lime	JJ
8542	932	26	water	water	NN
8542	932	27	.	.	.
8542	933	1	=	=	NFP
8542	933	2	Save	save	VB
8542	933	3	your	-PRON-	PRP$
8542	933	4	Old	Old	NNP
8542	933	5	Stockings=	stockings=	NN
8542	933	6	Old	old	JJ
8542	933	7	stockings	stocking	NNS
8542	933	8	are	be	VBP
8542	933	9	fine	fine	JJ
8542	933	10	for	for	IN
8542	933	11	cleaning	clean	VBG
8542	933	12	the	the	DT
8542	933	13	range	range	NN
8542	933	14	.	.	.
8542	934	1	Slip	slip	VB
8542	934	2	your	-PRON-	PRP$
8542	934	3	hand	hand	NN
8542	934	4	into	into	IN
8542	934	5	the	the	DT
8542	934	6	foot	foot	NN
8542	934	7	and	and	CC
8542	934	8	rub	rub	VB
8542	934	9	hard	hard	RB
8542	934	10	,	,	,
8542	934	11	or	or	CC
8542	934	12	place	place	VB
8542	934	13	an	an	DT
8542	934	14	old	old	JJ
8542	934	15	whisk	whisk	NN
8542	934	16	broom	broom	NN
8542	934	17	inside	inside	RB
8542	934	18	.	.	.
8542	935	1	It	-PRON-	PRP
8542	935	2	will	will	MD
8542	935	3	make	make	VB
8542	935	4	the	the	DT
8542	935	5	sides	side	NNS
8542	935	6	and	and	CC
8542	935	7	front	front	NN
8542	935	8	of	of	IN
8542	935	9	the	the	DT
8542	935	10	range	range	NN
8542	935	11	clean	clean	JJ
8542	935	12	and	and	CC
8542	935	13	shiny	shiny	JJ
8542	935	14	.	.	.
8542	936	1	In	in	IN
8542	936	2	fact	fact	NN
8542	936	3	,	,	,
8542	936	4	you	-PRON-	PRP
8542	936	5	will	will	MD
8542	936	6	seldom	seldom	RB
8542	936	7	need	need	VB
8542	936	8	to	to	TO
8542	936	9	use	use	VB
8542	936	10	blacking	blacking	NN
8542	936	11	on	on	IN
8542	936	12	these	these	DT
8542	936	13	parts	part	NNS
8542	936	14	.	.	.
8542	937	1	=	=	NFP
8542	937	2	When	when	WRB
8542	937	3	Washing	Washing	NNP
8542	937	4	Lamp	Lamp	NNP
8542	937	5	Chimneys=	Chimneys=	.
8542	937	6	If	if	IN
8542	937	7	you	-PRON-	PRP
8542	937	8	live	live	VBP
8542	937	9	in	in	IN
8542	937	10	the	the	DT
8542	937	11	country	country	NN
8542	937	12	and	and	CC
8542	937	13	use	use	VB
8542	937	14	kerosene	kerosene	JJ
8542	937	15	lamps	lamp	NNS
8542	937	16	,	,	,
8542	937	17	do	do	VB
8542	937	18	not	not	RB
8542	937	19	dread	dread	VB
8542	937	20	washing	wash	VBG
8542	937	21	the	the	DT
8542	937	22	chimneys	chimney	NNS
8542	937	23	.	.	.
8542	938	1	Make	make	VB
8542	938	2	a	a	DT
8542	938	3	good	good	JJ
8542	938	4	hot	hot	JJ
8542	938	5	suds	sud	NNS
8542	938	6	,	,	,
8542	938	7	then	then	RB
8542	938	8	wash	wash	VB
8542	938	9	them	-PRON-	PRP
8542	938	10	in	in	IN
8542	938	11	this	this	DT
8542	938	12	,	,	,
8542	938	13	with	with	IN
8542	938	14	a	a	DT
8542	938	15	clean	clean	JJ
8542	938	16	cloth	cloth	NN
8542	938	17	kept	keep	VBD
8542	938	18	for	for	IN
8542	938	19	that	that	DT
8542	938	20	purpose	purpose	NN
8542	938	21	.	.	.
8542	939	1	Pour	pour	VB
8542	939	2	over	over	IN
8542	939	3	them	-PRON-	PRP
8542	939	4	very	very	RB
8542	939	5	hot	hot	JJ
8542	939	6	or	or	CC
8542	939	7	boiling	boil	VBG
8542	939	8	water	water	NN
8542	939	9	and	and	CC
8542	939	10	dry	dry	VB
8542	939	11	with	with	IN
8542	939	12	an	an	DT
8542	939	13	old	old	JJ
8542	939	14	soft	soft	JJ
8542	939	15	cloth	cloth	NN
8542	939	16	.	.	.
8542	940	1	Twist	twist	VB
8542	940	2	a	a	DT
8542	940	3	piece	piece	NN
8542	940	4	of	of	IN
8542	940	5	brown	brown	JJ
8542	940	6	paper	paper	NN
8542	940	7	or	or	CC
8542	940	8	newspaper	newspaper	NN
8542	940	9	,	,	,
8542	940	10	into	into	IN
8542	940	11	cornucopia	cornucopia	NNP
8542	940	12	shape	shape	NN
8542	940	13	and	and	CC
8542	940	14	place	place	NN
8542	940	15	over	over	IN
8542	940	16	the	the	DT
8542	940	17	chimneys	chimney	NNS
8542	940	18	to	to	TO
8542	940	19	protect	protect	VB
8542	940	20	from	from	IN
8542	940	21	dust	dust	NN
8542	940	22	and	and	CC
8542	940	23	flies	fly	NNS
8542	940	24	.	.	.
8542	941	1	=	=	NFP
8542	941	2	To	to	TO
8542	941	3	Remove	remove	VB
8542	941	4	Disagreeable	disagreeable	JJ
8542	941	5	Odors	odor	NNS
8542	941	6	from	from	IN
8542	941	7	the	the	DT
8542	941	8	House=	house=	RB
8542	941	9	Sprinkle	sprinkle	JJ
8542	941	10	fresh	fresh	JJ
8542	941	11	ground	ground	NN
8542	941	12	coffee	coffee	NN
8542	941	13	,	,	,
8542	941	14	on	on	IN
8542	941	15	a	a	DT
8542	941	16	shovel	shovel	NN
8542	941	17	of	of	IN
8542	941	18	hot	hot	JJ
8542	941	19	coals	coal	NNS
8542	941	20	,	,	,
8542	941	21	or	or	CC
8542	941	22	burn	burn	VB
8542	941	23	sugar	sugar	NN
8542	941	24	on	on	IN
8542	941	25	the	the	DT
8542	941	26	shovel	shovel	NN
8542	941	27	.	.	.
8542	942	1	This	this	DT
8542	942	2	is	be	VBZ
8542	942	3	an	an	DT
8542	942	4	old	old	JJ
8542	942	5	-	-	HYPH
8542	942	6	fashioned	fashioned	JJ
8542	942	7	disinfectant	disinfectant	NN
8542	942	8	,	,	,
8542	942	9	still	still	RB
8542	942	10	good	good	JJ
8542	942	11	.	.	.
8542	943	1	=	=	NFP
8542	943	2	To	to	IN
8542	943	3	Lengthen	Lengthen	NNP
8542	943	4	the	the	DT
8542	943	5	Life	Life	NNP
8542	943	6	of	of	IN
8542	943	7	a	a	DT
8542	943	8	Broom=	broom=	NN
8542	943	9	Your	-PRON-	PRP$
8542	943	10	broom	broom	NN
8542	943	11	will	will	MD
8542	943	12	last	last	VB
8542	943	13	much	much	RB
8542	943	14	longer	long	RBR
8542	943	15	and	and	CC
8542	943	16	be	be	VB
8542	943	17	made	make	VBN
8542	943	18	tough	tough	JJ
8542	943	19	and	and	CC
8542	943	20	pliable	pliable	JJ
8542	943	21	,	,	,
8542	943	22	by	by	IN
8542	943	23	dipping	dip	VBG
8542	943	24	for	for	IN
8542	943	25	a	a	DT
8542	943	26	minute	minute	NN
8542	943	27	or	or	CC
8542	943	28	two	two	CD
8542	943	29	,	,	,
8542	943	30	in	in	IN
8542	943	31	a	a	DT
8542	943	32	pail	pail	NN
8542	943	33	of	of	IN
8542	943	34	boiling	boil	VBG
8542	943	35	suds	sud	NNS
8542	943	36	,	,	,
8542	943	37	once	once	RB
8542	943	38	a	a	DT
8542	943	39	week	week	NN
8542	943	40	.	.	.
8542	944	1	A	a	DT
8542	944	2	carpet	carpet	NN
8542	944	3	will	will	MD
8542	944	4	wear	wear	VB
8542	944	5	longer	long	RBR
8542	944	6	if	if	IN
8542	944	7	swept	sweep	VBN
8542	944	8	with	with	IN
8542	944	9	a	a	DT
8542	944	10	broom	broom	NN
8542	944	11	treated	treat	VBN
8542	944	12	in	in	IN
8542	944	13	this	this	DT
8542	944	14	way	way	NN
8542	944	15	.	.	.
8542	945	1	Leave	leave	VB
8542	945	2	your	-PRON-	PRP$
8542	945	3	broom	broom	NN
8542	945	4	bottom	bottom	NN
8542	945	5	side	side	NN
8542	945	6	up	up	RB
8542	945	7	,	,	,
8542	945	8	or	or	CC
8542	945	9	hang	hang	VB
8542	945	10	it	-PRON-	PRP
8542	945	11	.	.	.
8542	946	1	=	=	NFP
8542	946	2	To	to	TO
8542	946	3	Prevent	Prevent	NNP
8542	946	4	Mold	Mold	NNP
8542	946	5	on	on	IN
8542	946	6	Top	Top	NNP
8542	946	7	of	of	IN
8542	946	8	Glasses	Glasses	NNPS
8542	946	9	of	of	IN
8542	946	10	Jelly=	jelly=	NN
8542	946	11	Melt	Melt	NNP
8542	946	12	paraffine	paraffine	NN
8542	946	13	and	and	CC
8542	946	14	pour	pour	VB
8542	946	15	over	over	IN
8542	946	16	the	the	DT
8542	946	17	jelly	jelly	NN
8542	946	18	after	after	IN
8542	946	19	it	-PRON-	PRP
8542	946	20	is	be	VBZ
8542	946	21	cold	cold	JJ
8542	946	22	.	.	.
8542	947	1	No	no	DT
8542	947	2	brandy	brandy	NN
8542	947	3	,	,	,
8542	947	4	paper	paper	NN
8542	947	5	,	,	,
8542	947	6	or	or	CC
8542	947	7	other	other	JJ
8542	947	8	covering	covering	NN
8542	947	9	is	be	VBZ
8542	947	10	necessary	necessary	JJ
8542	947	11	.	.	.
8542	948	1	=	=	VBZ
8542	948	2	To	to	IN
8542	948	3	Clean	Clean	NNP
8542	948	4	Nickel	Nickel	NNP
8542	948	5	Stove	Stove	NNP
8542	948	6	Trimmings=	trimmings=	IN
8542	948	7	Rub	Rub	NNP
8542	948	8	with	with	IN
8542	948	9	kerosene	kerosene	NN
8542	948	10	and	and	CC
8542	948	11	whiting	whiting	NN
8542	948	12	,	,	,
8542	948	13	and	and	CC
8542	948	14	polish	polish	VB
8542	948	15	with	with	IN
8542	948	16	a	a	DT
8542	948	17	dry	dry	JJ
8542	948	18	cloth	cloth	NN
8542	948	19	.	.	.
8542	949	1	=	=	VBZ
8542	949	2	To	to	IN
8542	949	3	Clean	Clean	NNP
8542	949	4	Zinc	Zinc	NNP
8542	949	5	or	or	CC
8542	949	6	Copper=	Copper=	VBZ
8542	949	7	Wash	wash	VB
8542	949	8	with	with	IN
8542	949	9	soap	soap	NN
8542	949	10	suds	sud	NNS
8542	949	11	and	and	CC
8542	949	12	powdered	powder	VBN
8542	949	13	bristol	bristol	NNP
8542	949	14	brick	brick	NN
8542	949	15	.	.	.
8542	950	1	When	when	WRB
8542	950	2	perfectly	perfectly	RB
8542	950	3	dry	dry	JJ
8542	950	4	,	,	,
8542	950	5	take	take	VB
8542	950	6	a	a	DT
8542	950	7	flannel	flannel	NN
8542	950	8	cloth	cloth	NN
8542	950	9	and	and	CC
8542	950	10	dry	dry	JJ
8542	950	11	powdered	powdered	JJ
8542	950	12	bristol	bristol	NNP
8542	950	13	or	or	CC
8542	950	14	any	any	DT
8542	950	15	good	good	JJ
8542	950	16	cleaning	cleaning	NN
8542	950	17	powder	powder	NN
8542	950	18	and	and	CC
8542	950	19	polish	polish	NN
8542	950	20	.	.	.
8542	951	1	You	-PRON-	PRP
8542	951	2	will	will	MD
8542	951	3	be	be	VB
8542	951	4	pleased	pleased	JJ
8542	951	5	with	with	IN
8542	951	6	the	the	DT
8542	951	7	result	result	NN
8542	951	8	.	.	.
8542	952	1	I	-PRON-	PRP
8542	952	2	have	have	VBP
8542	952	3	tried	try	VBN
8542	952	4	this	this	DT
8542	952	5	for	for	IN
8542	952	6	forty	forty	CD
8542	952	7	years	year	NNS
8542	952	8	.	.	.
8542	953	1	=	=	NFP
8542	953	2	How	how	WRB
8542	953	3	to	to	TO
8542	953	4	Prevent	prevent	VB
8542	953	5	Button	Button	NNP
8542	953	6	Holes	Holes	NNPS
8542	953	7	from	from	IN
8542	953	8	Fraying=	Fraying=	NNS
8542	953	9	When	when	WRB
8542	953	10	making	make	VBG
8542	953	11	button	button	NN
8542	953	12	holes	hole	NNS
8542	953	13	in	in	IN
8542	953	14	serge	serge	NNP
8542	953	15	or	or	CC
8542	953	16	any	any	DT
8542	953	17	material	material	NN
8542	953	18	which	which	WDT
8542	953	19	frays	fray	NNS
8542	953	20	,	,	,
8542	953	21	place	place	VB
8542	953	22	a	a	DT
8542	953	23	piece	piece	NN
8542	953	24	of	of	IN
8542	953	25	lawn	lawn	NN
8542	953	26	of	of	IN
8542	953	27	two	two	CD
8542	953	28	thicknesses	thickness	NNS
8542	953	29	,	,	,
8542	953	30	underneath	underneath	RB
8542	953	31	and	and	CC
8542	953	32	work	work	VB
8542	953	33	through	through	IN
8542	953	34	this	this	DT
8542	953	35	.	.	.
8542	954	1	Another	another	DT
8542	954	2	way	way	NN
8542	954	3	is	be	VBZ
8542	954	4	to	to	TO
8542	954	5	make	make	VB
8542	954	6	four	four	CD
8542	954	7	stitchings	stitching	NNS
8542	954	8	in	in	IN
8542	954	9	the	the	DT
8542	954	10	goods	good	NNS
8542	954	11	the	the	DT
8542	954	12	length	length	NN
8542	954	13	of	of	IN
8542	954	14	the	the	DT
8542	954	15	button	button	NN
8542	954	16	hole	hole	NN
8542	954	17	.	.	.
8542	955	1	Cut	cut	NN
8542	955	2	between	between	IN
8542	955	3	these	these	DT
8542	955	4	,	,	,
8542	955	5	leaving	leave	VBG
8542	955	6	two	two	CD
8542	955	7	stitchings	stitching	NNS
8542	955	8	each	each	DT
8542	955	9	side	side	NN
8542	955	10	of	of	IN
8542	955	11	the	the	DT
8542	955	12	hole	hole	NN
8542	955	13	.	.	.
8542	956	1	=	=	NFP
8542	956	2	When	when	WRB
8542	956	3	Making	make	VBG
8542	956	4	a	a	DT
8542	956	5	Silk	Silk	NNP
8542	956	6	Waist=	waist=	CD
8542	956	7	Stitch	stitch	VB
8542	956	8	a	a	DT
8542	956	9	crescent	crescent	JJ
8542	956	10	shaped	shape	VBN
8542	956	11	piece	piece	NN
8542	956	12	of	of	IN
8542	956	13	the	the	DT
8542	956	14	same	same	JJ
8542	956	15	material	material	NN
8542	956	16	as	as	IN
8542	956	17	your	-PRON-	PRP$
8542	956	18	waist	waist	NN
8542	956	19	under	under	IN
8542	956	20	the	the	DT
8542	956	21	arm	arm	NN
8542	956	22	.	.	.
8542	957	1	It	-PRON-	PRP
8542	957	2	will	will	MD
8542	957	3	wear	wear	VB
8542	957	4	longer	long	RBR
8542	957	5	and	and	CC
8542	957	6	when	when	WRB
8542	957	7	the	the	DT
8542	957	8	outside	outside	NN
8542	957	9	wears	wear	VBZ
8542	957	10	out	out	RP
8542	957	11	it	-PRON-	PRP
8542	957	12	looks	look	VBZ
8542	957	13	neater	neater	JJ
8542	957	14	than	than	IN
8542	957	15	a	a	DT
8542	957	16	patch	patch	NN
8542	957	17	.	.	.
8542	958	1	If	if	IN
8542	958	2	the	the	DT
8542	958	3	waist	waist	NN
8542	958	4	is	be	VBZ
8542	958	5	lined	line	VBN
8542	958	6	,	,	,
8542	958	7	put	put	VBN
8542	958	8	this	this	DT
8542	958	9	between	between	IN
8542	958	10	the	the	DT
8542	958	11	lining	lining	NN
8542	958	12	and	and	CC
8542	958	13	the	the	DT
8542	958	14	outside	outside	NN
8542	958	15	.	.	.
8542	959	1	=	=	NFP
8542	959	2	To	to	TO
8542	959	3	Make	make	VB
8542	959	4	Old	old	JJ
8542	959	5	Velvet	Velvet	NNS
8542	959	6	Look	look	VB
8542	959	7	New=	new=	NN
8542	959	8	Turn	turn	VB
8542	959	9	hot	hot	JJ
8542	959	10	flatirons	flatiron	NNS
8542	959	11	bottom	bottom	NN
8542	959	12	side	side	NN
8542	959	13	up	up	RB
8542	959	14	.	.	.
8542	960	1	Rest	rest	VB
8542	960	2	these	these	DT
8542	960	3	on	on	IN
8542	960	4	two	two	CD
8542	960	5	pieces	piece	NNS
8542	960	6	of	of	IN
8542	960	7	wood	wood	NN
8542	960	8	,	,	,
8542	960	9	or	or	CC
8542	960	10	hold	hold	VB
8542	960	11	in	in	IN
8542	960	12	your	-PRON-	PRP$
8542	960	13	lap	lap	NN
8542	960	14	.	.	.
8542	961	1	Put	put	VB
8542	961	2	over	over	RP
8542	961	3	them	-PRON-	PRP
8542	961	4	a	a	DT
8542	961	5	piece	piece	NN
8542	961	6	of	of	IN
8542	961	7	wet	wet	JJ
8542	961	8	cloth	cloth	NN
8542	961	9	,	,	,
8542	961	10	then	then	RB
8542	961	11	lay	lie	VBD
8542	961	12	the	the	DT
8542	961	13	velvet	velvet	NN
8542	961	14	on	on	IN
8542	961	15	this	this	DT
8542	961	16	.	.	.
8542	962	1	Brush	brush	NN
8542	962	2	with	with	IN
8542	962	3	a	a	DT
8542	962	4	whisk	whisk	NN
8542	962	5	broom	broom	NN
8542	962	6	.	.	.
8542	963	1	The	the	DT
8542	963	2	steam	steam	NN
8542	963	3	from	from	IN
8542	963	4	the	the	DT
8542	963	5	wet	wet	JJ
8542	963	6	cloth	cloth	NN
8542	963	7	will	will	MD
8542	963	8	raise	raise	VB
8542	963	9	the	the	DT
8542	963	10	nap	nap	NN
8542	963	11	and	and	CC
8542	963	12	take	take	VB
8542	963	13	out	out	RP
8542	963	14	the	the	DT
8542	963	15	creases	crease	NNS
8542	963	16	.	.	.
8542	964	1	=	=	NFP
8542	964	2	Onion	Onion	NNP
8542	964	3	Skins	Skins	NNPS
8542	964	4	as	as	IN
8542	964	5	a	a	DT
8542	964	6	Dye=	dye=	NN
8542	964	7	If	if	IN
8542	964	8	you	-PRON-	PRP
8542	964	9	wish	wish	VBP
8542	964	10	for	for	IN
8542	964	11	a	a	DT
8542	964	12	bright	bright	JJ
8542	964	13	yellow	yellow	NN
8542	964	14	,	,	,
8542	964	15	save	save	VB
8542	964	16	your	-PRON-	PRP$
8542	964	17	onion	onion	NN
8542	964	18	skins	skin	NNS
8542	964	19	.	.	.
8542	965	1	They	-PRON-	PRP
8542	965	2	will	will	MD
8542	965	3	color	color	VB
8542	965	4	white	white	JJ
8542	965	5	cloth	cloth	VB
8542	965	6	a	a	DT
8542	965	7	very	very	RB
8542	965	8	bright	bright	JJ
8542	965	9	yellow	yellow	NN
8542	965	10	.	.	.
8542	966	1	This	this	DT
8542	966	2	is	be	VBZ
8542	966	3	a	a	DT
8542	966	4	good	good	JJ
8542	966	5	color	color	NN
8542	966	6	for	for	IN
8542	966	7	braided	braided	JJ
8542	966	8	rugs	rug	NNS
8542	966	9	,	,	,
8542	966	10	such	such	JJ
8542	966	11	as	as	IN
8542	966	12	people	people	NNS
8542	966	13	used	use	VBD
8542	966	14	to	to	TO
8542	966	15	make	make	VB
8542	966	16	.	.	.
8542	967	1	=	=	NFP
8542	967	2	To	to	TO
8542	967	3	Remove	remove	VB
8542	967	4	Egg	Egg	NNP
8542	967	5	Stain	Stain	NNP
8542	967	6	from	from	IN
8542	967	7	Silver=	silver=	NN
8542	967	8	Salt	salt	NN
8542	967	9	when	when	WRB
8542	967	10	applied	apply	VBN
8542	967	11	dry	dry	JJ
8542	967	12	,	,	,
8542	967	13	with	with	IN
8542	967	14	a	a	DT
8542	967	15	soft	soft	JJ
8542	967	16	piece	piece	NN
8542	967	17	of	of	IN
8542	967	18	flannel	flannel	NN
8542	967	19	will	will	MD
8542	967	20	remove	remove	VB
8542	967	21	the	the	DT
8542	967	22	stain	stain	NN
8542	967	23	from	from	IN
8542	967	24	silver	silver	NN
8542	967	25	,	,	,
8542	967	26	caused	cause	VBN
8542	967	27	by	by	IN
8542	967	28	eggs	egg	NNS
8542	967	29	.	.	.
8542	968	1	=	=	NFP
8542	968	2	Put	put	VB
8542	968	3	a	a	DT
8542	968	4	Little	little	JJ
8542	968	5	Cornstarch	Cornstarch	NNP
8542	968	6	in	in	IN
8542	968	7	Salt	Salt	NNP
8542	968	8	Shakers=	shakers=	CD
8542	968	9	This	this	DT
8542	968	10	will	will	MD
8542	968	11	prevent	prevent	VB
8542	968	12	the	the	DT
8542	968	13	salt	salt	NN
8542	968	14	from	from	IN
8542	968	15	becoming	become	VBG
8542	968	16	too	too	RB
8542	968	17	moist	moist	JJ
8542	968	18	to	to	TO
8542	968	19	shake	shake	VB
8542	968	20	out	out	RP
8542	968	21	.	.	.
8542	969	1	=	=	NFP
8542	969	2	How	how	WRB
8542	969	3	to	to	IN
8542	969	4	Color	Color	NNP
8542	969	5	Lace	Lace	NNP
8542	969	6	Ecru=	ecru=	XX
8542	969	7	If	if	IN
8542	969	8	you	-PRON-	PRP
8542	969	9	wish	wish	VBP
8542	969	10	for	for	IN
8542	969	11	ecru	ecru	NNP
8542	969	12	lace	lace	NNP
8542	969	13	and	and	CC
8542	969	14	you	-PRON-	PRP
8542	969	15	have	have	VBP
8542	969	16	only	only	RB
8542	969	17	a	a	DT
8542	969	18	piece	piece	NN
8542	969	19	of	of	IN
8542	969	20	white	white	JJ
8542	969	21	,	,	,
8542	969	22	dip	dip	VB
8542	969	23	it	-PRON-	PRP
8542	969	24	into	into	IN
8542	969	25	cold	cold	JJ
8542	969	26	tea	tea	NN
8542	969	27	or	or	CC
8542	969	28	coffee	coffee	NN
8542	969	29	,	,	,
8542	969	30	until	until	IN
8542	969	31	you	-PRON-	PRP
8542	969	32	have	have	VBP
8542	969	33	the	the	DT
8542	969	34	desired	desire	VBN
8542	969	35	color	color	NN
8542	969	36	.	.	.
8542	970	1	=	=	NFP
8542	970	2	To	to	TO
8542	970	3	Keep	keep	VB
8542	970	4	Lettuce	lettuce	NN
8542	970	5	Crisp=	Crisp=	NFP
8542	970	6	Put	put	VB
8542	970	7	it	-PRON-	PRP
8542	970	8	into	into	IN
8542	970	9	a	a	DT
8542	970	10	paper	paper	NN
8542	970	11	bag	bag	NN
8542	970	12	and	and	CC
8542	970	13	place	place	VB
8542	970	14	right	right	RB
8542	970	15	on	on	IN
8542	970	16	the	the	DT
8542	970	17	ice	ice	NN
8542	970	18	.	.	.
8542	971	1	It	-PRON-	PRP
8542	971	2	will	will	MD
8542	971	3	keep	keep	VB
8542	971	4	a	a	DT
8542	971	5	week	week	NN
8542	971	6	in	in	IN
8542	971	7	this	this	DT
8542	971	8	way	way	NN
8542	971	9	.	.	.
8542	972	1	=	=	NFP
8542	972	2	To	to	TO
8542	972	3	Keep	keep	VB
8542	972	4	Celery=	Celery=	NNP
8542	972	5	Do	do	VBP
8542	972	6	not	not	RB
8542	972	7	put	put	VB
8542	972	8	it	-PRON-	PRP
8542	972	9	into	into	IN
8542	972	10	water	water	NN
8542	972	11	.	.	.
8542	973	1	Wrap	wrap	VB
8542	973	2	it	-PRON-	PRP
8542	973	3	in	in	IN
8542	973	4	a	a	DT
8542	973	5	cloth	cloth	NN
8542	973	6	,	,	,
8542	973	7	wet	wet	JJ
8542	973	8	in	in	IN
8542	973	9	cold	cold	JJ
8542	973	10	water	water	NN
8542	973	11	and	and	CC
8542	973	12	place	place	NN
8542	973	13	directly	directly	RB
8542	973	14	on	on	IN
8542	973	15	the	the	DT
8542	973	16	ice	ice	NN
8542	973	17	.	.	.
8542	974	1	=	=	NFP
8542	974	2	To	to	TO
8542	974	3	Keep	keep	VB
8542	974	4	a	a	DT
8542	974	5	Piece	Piece	NNP
8542	974	6	of	of	IN
8542	974	7	Salt	Salt	NNP
8542	974	8	Pork	Pork	NNP
8542	974	9	Sweet=	sweet=	NN
8542	974	10	Put	put	VBP
8542	974	11	it	-PRON-	PRP
8542	974	12	in	in	IN
8542	974	13	a	a	DT
8542	974	14	strong	strong	JJ
8542	974	15	brine	brine	NN
8542	974	16	made	make	VBN
8542	974	17	of	of	IN
8542	974	18	one	one	CD
8542	974	19	quart	quart	NN
8542	974	20	of	of	IN
8542	974	21	cold	cold	JJ
8542	974	22	water	water	NN
8542	974	23	,	,	,
8542	974	24	and	and	CC
8542	974	25	two	two	CD
8542	974	26	-	-	HYPH
8542	974	27	thirds	third	NNS
8542	974	28	of	of	IN
8542	974	29	a	a	DT
8542	974	30	cup	cup	NN
8542	974	31	of	of	IN
8542	974	32	salt	salt	NN
8542	974	33	.	.	.
8542	975	1	=	=	NFP
8542	975	2	Save	Save	NNP
8542	975	3	Potato	Potato	NNP
8542	975	4	-	-	HYPH
8542	975	5	Water=	Water=	NNS
8542	975	6	Pare	Pare	NNP
8542	975	7	potatoes	potato	NNS
8542	975	8	before	before	IN
8542	975	9	boiling	boil	VBG
8542	975	10	,	,	,
8542	975	11	and	and	CC
8542	975	12	then	then	RB
8542	975	13	save	save	VB
8542	975	14	the	the	DT
8542	975	15	water	water	NN
8542	975	16	,	,	,
8542	975	17	to	to	TO
8542	975	18	mix	mix	VB
8542	975	19	your	-PRON-	PRP$
8542	975	20	yeast	yeast	NN
8542	975	21	bread	bread	NN
8542	975	22	with	with	IN
8542	975	23	.	.	.
8542	976	1	=	=	NFP
8542	976	2	A	a	DT
8542	976	3	Use	Use	NNP
8542	976	4	for	for	IN
8542	976	5	the	the	DT
8542	976	6	Vinegar	Vinegar	NNP
8542	976	7	Off	Off	NNP
8542	976	8	Pickles=	pickles=	JJ
8542	976	9	When	when	WRB
8542	976	10	your	-PRON-	PRP$
8542	976	11	pickles	pickle	NNS
8542	976	12	have	have	VBP
8542	976	13	been	be	VBN
8542	976	14	used	use	VBN
8542	976	15	from	from	IN
8542	976	16	your	-PRON-	PRP$
8542	976	17	glass	glass	NN
8542	976	18	jars	jar	NNS
8542	976	19	,	,	,
8542	976	20	do	do	VB
8542	976	21	not	not	RB
8542	976	22	throw	throw	VB
8542	976	23	away	away	RB
8542	976	24	the	the	DT
8542	976	25	vinegar	vinegar	NN
8542	976	26	.	.	.
8542	977	1	Use	use	VB
8542	977	2	it	-PRON-	PRP
8542	977	3	in	in	IN
8542	977	4	your	-PRON-	PRP$
8542	977	5	salad	salad	NN
8542	977	6	dressing	dressing	NN
8542	977	7	.	.	.
8542	978	1	It	-PRON-	PRP
8542	978	2	is	be	VBZ
8542	978	3	much	much	RB
8542	978	4	better	well	JJR
8542	978	5	than	than	IN
8542	978	6	plain	plain	JJ
8542	978	7	vinegar	vinegar	NN
8542	978	8	because	because	IN
8542	978	9	of	of	IN
8542	978	10	the	the	DT
8542	978	11	flavor	flavor	NN
8542	978	12	.	.	.
8542	979	1	=	=	NFP
8542	979	2	Do	do	VBP
8542	979	3	not	not	RB
8542	979	4	Allow	allow	VB
8542	979	5	a	a	DT
8542	979	6	Child	child	NN
8542	979	7	to	to	TO
8542	979	8	Eat	eat	VB
8542	979	9	Fresh	Fresh	NNP
8542	979	10	Snow=	snow=	NN
8542	979	11	This	this	DT
8542	979	12	often	often	RB
8542	979	13	looks	look	VBZ
8542	979	14	clean	clean	JJ
8542	979	15	and	and	CC
8542	979	16	pure	pure	JJ
8542	979	17	but	but	CC
8542	979	18	fill	fill	VB
8542	979	19	a	a	DT
8542	979	20	tumbler	tumbler	NN
8542	979	21	with	with	IN
8542	979	22	it	-PRON-	PRP
8542	979	23	,	,	,
8542	979	24	cover	cover	VB
8542	979	25	to	to	TO
8542	979	26	keep	keep	VB
8542	979	27	out	out	RP
8542	979	28	the	the	DT
8542	979	29	dust	dust	NN
8542	979	30	and	and	CC
8542	979	31	then	then	RB
8542	979	32	show	show	VB
8542	979	33	it	-PRON-	PRP
8542	979	34	to	to	IN
8542	979	35	the	the	DT
8542	979	36	child	child	NN
8542	979	37	,	,	,
8542	979	38	that	that	IN
8542	979	39	he	-PRON-	PRP
8542	979	40	may	may	MD
8542	979	41	see	see	VB
8542	979	42	for	for	IN
8542	979	43	himself	-PRON-	PRP
8542	979	44	,	,	,
8542	979	45	the	the	DT
8542	979	46	dirt	dirt	NN
8542	979	47	it	-PRON-	PRP
8542	979	48	contains	contain	VBZ
8542	979	49	.	.	.
8542	980	1	=	=	NFP
8542	980	2	When	when	WRB
8542	980	3	Making	make	VBG
8542	980	4	Hermits	Hermits	NNPS
8542	980	5	or	or	CC
8542	980	6	Cookies=	Cookies=	NFP
8542	980	7	Instead	instead	RB
8542	980	8	of	of	IN
8542	980	9	rolling	roll	VBG
8542	980	10	and	and	CC
8542	980	11	cutting	cutting	NN
8542	980	12	as	as	IN
8542	980	13	usual	usual	JJ
8542	980	14	,	,	,
8542	980	15	drop	drop	VB
8542	980	16	the	the	DT
8542	980	17	dough	dough	NN
8542	980	18	into	into	IN
8542	980	19	a	a	DT
8542	980	20	large	large	JJ
8542	980	21	iron	iron	NN
8542	980	22	pan	pan	NN
8542	980	23	.	.	.
8542	981	1	The	the	DT
8542	981	2	heat	heat	NN
8542	981	3	of	of	IN
8542	981	4	the	the	DT
8542	981	5	oven	oven	JJ
8542	981	6	melts	melt	VBZ
8542	981	7	them	-PRON-	PRP
8542	981	8	into	into	IN
8542	981	9	one	one	CD
8542	981	10	sheet	sheet	NN
8542	981	11	.	.	.
8542	982	1	Cut	cut	VB
8542	982	2	them	-PRON-	PRP
8542	982	3	into	into	IN
8542	982	4	squares	square	NNS
8542	982	5	or	or	CC
8542	982	6	long	long	JJ
8542	982	7	narrow	narrow	JJ
8542	982	8	strips	strip	NNS
8542	982	9	.	.	.
8542	983	1	It	-PRON-	PRP
8542	983	2	takes	take	VBZ
8542	983	3	much	much	RB
8542	983	4	less	less	JJR
8542	983	5	time	time	NN
8542	983	6	,	,	,
8542	983	7	than	than	IN
8542	983	8	the	the	DT
8542	983	9	old	old	JJ
8542	983	10	way	way	NN
8542	983	11	of	of	IN
8542	983	12	rolling	rolling	NN
8542	983	13	and	and	CC
8542	983	14	cutting	cutting	NN
8542	983	15	.	.	.
8542	984	1	=	=	VBZ
8542	984	2	To	to	TO
8542	984	3	Clean	clean	VB
8542	984	4	a	a	DT
8542	984	5	Vinegar	Vinegar	NNP
8542	984	6	Cruet	Cruet	NNP
8542	984	7	on	on	IN
8542	984	8	the	the	DT
8542	984	9	Inside=	inside=	NN
8542	984	10	Put	put	VBP
8542	984	11	into	into	IN
8542	984	12	it	-PRON-	PRP
8542	984	13	shot	shoot	VBD
8542	984	14	,	,	,
8542	984	15	pebblestones	pebblestone	NNS
8542	984	16	,	,	,
8542	984	17	or	or	CC
8542	984	18	beans	bean	NNS
8542	984	19	.	.	.
8542	985	1	Fill	fill	VB
8542	985	2	it	-PRON-	PRP
8542	985	3	with	with	IN
8542	985	4	a	a	DT
8542	985	5	strong	strong	JJ
8542	985	6	soap	soap	NN
8542	985	7	suds	sud	NNS
8542	985	8	,	,	,
8542	985	9	and	and	CC
8542	985	10	one	one	CD
8542	985	11	teaspoonful	teaspoonful	NN
8542	985	12	of	of	IN
8542	985	13	bread	bread	NN
8542	985	14	soda	soda	NN
8542	985	15	or	or	CC
8542	985	16	ammonia	ammonia	NN
8542	985	17	.	.	.
8542	986	1	Let	let	VB
8542	986	2	stand	stand	VB
8542	986	3	an	an	DT
8542	986	4	hour	hour	NN
8542	986	5	,	,	,
8542	986	6	shake	shake	VB
8542	986	7	well	well	RB
8542	986	8	and	and	CC
8542	986	9	often	often	RB
8542	986	10	.	.	.
8542	987	1	Rinse	rinse	NN
8542	987	2	with	with	IN
8542	987	3	clean	clean	JJ
8542	987	4	water	water	NN
8542	987	5	.	.	.
8542	988	1	=	=	NFP
8542	988	2	To	to	TO
8542	988	3	Make	make	VB
8542	988	4	Tough	Tough	NNP
8542	988	5	Meat	Meat	NNP
8542	988	6	,	,	,
8542	988	7	or	or	CC
8542	988	8	a	a	DT
8542	988	9	Fowl	fowl	NN
8542	988	10	Tender=	Tender=	NNS
8542	988	11	Put	put	VB
8542	988	12	one	one	CD
8542	988	13	tablespoonful	tablespoonful	NN
8542	988	14	of	of	IN
8542	988	15	vinegar	vinegar	NN
8542	988	16	,	,	,
8542	988	17	into	into	IN
8542	988	18	the	the	DT
8542	988	19	kettle	kettle	NN
8542	988	20	while	while	IN
8542	988	21	boiling	boil	VBG
8542	988	22	.	.	.
8542	989	1	=	=	NFP
8542	989	2	To	to	TO
8542	989	3	Remove	remove	VB
8542	989	4	Black	Black	NNP
8542	989	5	Grease=	grease=	NN
8542	989	6	Rub	Rub	NNP
8542	989	7	patiently	patiently	RB
8542	989	8	with	with	IN
8542	989	9	ether	ether	NN
8542	989	10	.	.	.
8542	990	1	It	-PRON-	PRP
8542	990	2	will	will	MD
8542	990	3	not	not	RB
8542	990	4	leave	leave	VB
8542	990	5	a	a	DT
8542	990	6	ring	ring	NN
8542	990	7	,	,	,
8542	990	8	like	like	IN
8542	990	9	gasolene	gasolene	NN
8542	990	10	,	,	,
8542	990	11	and	and	CC
8542	990	12	will	will	MD
8542	990	13	remove	remove	VB
8542	990	14	every	every	DT
8542	990	15	trace	trace	NN
8542	990	16	of	of	IN
8542	990	17	the	the	DT
8542	990	18	stain	stain	NN
8542	990	19	.	.	.
8542	991	1	=	=	NFP
8542	991	2	To	to	TO
8542	991	3	Keep	keep	VB
8542	991	4	an	an	DT
8542	991	5	Iron	iron	NN
8542	991	6	Sink	sink	NN
8542	991	7	from	from	IN
8542	991	8	Rusting=	rusting=	NN
8542	991	9	Wash	wash	VB
8542	991	10	with	with	IN
8542	991	11	hot	hot	JJ
8542	991	12	suds	sud	NNS
8542	991	13	.	.	.
8542	992	1	When	when	WRB
8542	992	2	dry	dry	JJ
8542	992	3	rub	rub	VB
8542	992	4	it	-PRON-	PRP
8542	992	5	well	well	RB
8542	992	6	,	,	,
8542	992	7	with	with	IN
8542	992	8	a	a	DT
8542	992	9	cloth	cloth	NN
8542	992	10	wet	wet	JJ
8542	992	11	with	with	IN
8542	992	12	kerosene	kerosene	NN
8542	992	13	.	.	.
8542	993	1	Do	do	VB
8542	993	2	this	this	DT
8542	993	3	three	three	CD
8542	993	4	or	or	CC
8542	993	5	four	four	CD
8542	993	6	times	time	NNS
8542	993	7	a	a	DT
8542	993	8	week	week	NN
8542	993	9	and	and	CC
8542	993	10	your	-PRON-	PRP$
8542	993	11	sink	sink	NN
8542	993	12	will	will	MD
8542	993	13	look	look	VB
8542	993	14	well	well	RB
8542	993	15	,	,	,
8542	993	16	all	all	PDT
8542	993	17	the	the	DT
8542	993	18	time	time	NN
8542	993	19	.	.	.
8542	994	1	=	=	NFP
8542	994	2	How	how	WRB
8542	994	3	to	to	TO
8542	994	4	Add	add	VB
8542	994	5	Salt	Salt	NNP
8542	994	6	to	to	IN
8542	994	7	Hot	Hot	NNP
8542	994	8	Milk=	milk=	NN
8542	994	9	Salt	Salt	NNP
8542	994	10	will	will	MD
8542	994	11	curdle	curdle	VB
8542	994	12	new	new	JJ
8542	994	13	milk	milk	NN
8542	994	14	,	,	,
8542	994	15	so	so	CC
8542	994	16	when	when	WRB
8542	994	17	making	make	VBG
8542	994	18	gravies	gravy	NNS
8542	994	19	,	,	,
8542	994	20	or	or	CC
8542	994	21	puddings	pudding	NNS
8542	994	22	,	,	,
8542	994	23	put	put	VB
8542	994	24	your	-PRON-	PRP$
8542	994	25	salt	salt	NN
8542	994	26	into	into	IN
8542	994	27	the	the	DT
8542	994	28	flour	flour	NN
8542	994	29	,	,	,
8542	994	30	or	or	CC
8542	994	31	with	with	IN
8542	994	32	eggs	egg	NNS
8542	994	33	and	and	CC
8542	994	34	sugar	sugar	NN
8542	994	35	,	,	,
8542	994	36	to	to	TO
8542	994	37	add	add	VB
8542	994	38	when	when	WRB
8542	994	39	the	the	DT
8542	994	40	milk	milk	NN
8542	994	41	boils	boil	VBZ
8542	994	42	.	.	.
8542	995	1	Use	use	VB
8542	995	2	a	a	DT
8542	995	3	double	double	JJ
8542	995	4	boiler	boiler	NN
8542	995	5	for	for	IN
8542	995	6	milk	milk	NN
8542	995	7	gravies	gravy	NNS
8542	995	8	and	and	CC
8542	995	9	gruels	gruel	NNS
8542	995	10	.	.	.
8542	996	1	=	=	NFP
8542	996	2	To	to	IN
8542	996	3	Soften	Soften	NNP
8542	996	4	Boots	boot	NNS
8542	996	5	and	and	CC
8542	996	6	Shoes=	Shoes=	NFP
8542	996	7	Rub	rub	VB
8542	996	8	them	-PRON-	PRP
8542	996	9	with	with	IN
8542	996	10	kerosene	kerosene	NN
8542	996	11	.	.	.
8542	997	1	Shoes	shoe	NNS
8542	997	2	will	will	MD
8542	997	3	last	last	VB
8542	997	4	longer	long	RBR
8542	997	5	,	,	,
8542	997	6	if	if	IN
8542	997	7	rubbed	rub	VBN
8542	997	8	over	over	RP
8542	997	9	with	with	IN
8542	997	10	drippings	dripping	NNS
8542	997	11	from	from	IN
8542	997	12	roast	roast	NNP
8542	997	13	lamb	lamb	NNP
8542	997	14	.	.	.
8542	998	1	Old	old	JJ
8542	998	2	-	-	HYPH
8542	998	3	fashioned	fashioned	JJ
8542	998	4	people	people	NNS
8542	998	5	always	always	RB
8542	998	6	used	use	VBD
8542	998	7	mutton	mutton	NN
8542	998	8	tallow	tallow	VB
8542	998	9	on	on	IN
8542	998	10	children	child	NNS
8542	998	11	's	's	POS
8542	998	12	shoes	shoe	NNS
8542	998	13	.	.	.
8542	999	1	=	=	NFP
8542	999	2	A	a	DT
8542	999	3	Way	way	NN
8542	999	4	to	to	IN
8542	999	5	Cook	Cook	NNP
8542	999	6	Chops=	Chops=	NNP
8542	999	7	Pork	Pork	NNP
8542	999	8	or	or	CC
8542	999	9	lamb	lamb	NN
8542	999	10	chops	chop	NNS
8542	999	11	are	be	VBP
8542	999	12	very	very	RB
8542	999	13	nice	nice	JJ
8542	999	14	,	,	,
8542	999	15	if	if	IN
8542	999	16	baked	bake	VBN
8542	999	17	in	in	IN
8542	999	18	a	a	DT
8542	999	19	hot	hot	JJ
8542	999	20	oven	oven	NN
8542	999	21	.	.	.
8542	1000	1	Turn	turn	VB
8542	1000	2	them	-PRON-	PRP
8542	1000	3	as	as	IN
8542	1000	4	they	-PRON-	PRP
8542	1000	5	brown	brown	VBP
8542	1000	6	.	.	.
8542	1001	1	It	-PRON-	PRP
8542	1001	2	saves	save	VBZ
8542	1001	3	the	the	DT
8542	1001	4	smoke	smoke	NN
8542	1001	5	in	in	IN
8542	1001	6	the	the	DT
8542	1001	7	room	room	NN
8542	1001	8	.	.	.
8542	1002	1	=	=	NFP
8542	1002	2	When	when	WRB
8542	1002	3	Cooking	Cooking	NNP
8542	1002	4	Canned	Canned	NNP
8542	1002	5	Corn=	corn=	IN
8542	1002	6	Place	place	VB
8542	1002	7	it	-PRON-	PRP
8542	1002	8	in	in	IN
8542	1002	9	a	a	DT
8542	1002	10	double	double	JJ
8542	1002	11	boiler	boiler	NN
8542	1002	12	to	to	TO
8542	1002	13	prevent	prevent	VB
8542	1002	14	scorching	scorching	NN
8542	1002	15	.	.	.
8542	1003	1	=	=	NFP
8542	1003	2	Salted	salt	VBN
8542	1003	3	Almonds=	Almonds=	NNS
8542	1003	4	Shell	Shell	NNP
8542	1003	5	the	the	DT
8542	1003	6	nuts	nut	NNS
8542	1003	7	and	and	CC
8542	1003	8	put	put	VBD
8542	1003	9	into	into	IN
8542	1003	10	boiling	boiling	NN
8542	1003	11	water	water	NN
8542	1003	12	.	.	.
8542	1004	1	When	when	WRB
8542	1004	2	they	-PRON-	PRP
8542	1004	3	have	have	VBP
8542	1004	4	stood	stand	VBN
8542	1004	5	for	for	IN
8542	1004	6	fifteen	fifteen	CD
8542	1004	7	or	or	CC
8542	1004	8	twenty	twenty	CD
8542	1004	9	minutes	minute	NNS
8542	1004	10	,	,	,
8542	1004	11	the	the	DT
8542	1004	12	skin	skin	NN
8542	1004	13	will	will	MD
8542	1004	14	slip	slip	VB
8542	1004	15	off	off	RP
8542	1004	16	easily	easily	RB
8542	1004	17	.	.	.
8542	1005	1	When	when	WRB
8542	1005	2	dry	dry	JJ
8542	1005	3	,	,	,
8542	1005	4	mix	mix	VB
8542	1005	5	a	a	DT
8542	1005	6	half	half	NN
8542	1005	7	-	-	HYPH
8542	1005	8	teaspoonful	teaspoonful	JJ
8542	1005	9	of	of	IN
8542	1005	10	olive	olive	JJ
8542	1005	11	oil	oil	NN
8542	1005	12	or	or	CC
8542	1005	13	butter	butter	NN
8542	1005	14	,	,	,
8542	1005	15	and	and	CC
8542	1005	16	a	a	DT
8542	1005	17	quarter	quarter	NN
8542	1005	18	of	of	IN
8542	1005	19	a	a	DT
8542	1005	20	teaspoonful	teaspoonful	NN
8542	1005	21	of	of	IN
8542	1005	22	salt	salt	NN
8542	1005	23	,	,	,
8542	1005	24	with	with	IN
8542	1005	25	a	a	DT
8542	1005	26	cupful	cupful	NN
8542	1005	27	of	of	IN
8542	1005	28	nut	nut	NNP
8542	1005	29	meats	meat	NNS
8542	1005	30	.	.	.
8542	1006	1	Spread	spread	VB
8542	1006	2	on	on	IN
8542	1006	3	a	a	DT
8542	1006	4	tin	tin	NN
8542	1006	5	pan	pan	NN
8542	1006	6	,	,	,
8542	1006	7	and	and	CC
8542	1006	8	place	place	NN
8542	1006	9	in	in	IN
8542	1006	10	a	a	DT
8542	1006	11	hot	hot	JJ
8542	1006	12	oven	oven	NN
8542	1006	13	.	.	.
8542	1007	1	Bake	bake	VB
8542	1007	2	fifteen	fifteen	CD
8542	1007	3	or	or	CC
8542	1007	4	twenty	twenty	CD
8542	1007	5	minutes	minute	NNS
8542	1007	6	.	.	.
8542	1008	1	Watch	watch	VB
8542	1008	2	closely	closely	RB
8542	1008	3	and	and	CC
8542	1008	4	stir	stir	VB
8542	1008	5	several	several	JJ
8542	1008	6	times	time	NNS
8542	1008	7	,	,	,
8542	1008	8	as	as	IN
8542	1008	9	they	-PRON-	PRP
8542	1008	10	burn	burn	VBP
8542	1008	11	quickly	quickly	RB
8542	1008	12	.	.	.
8542	1009	1	Treat	treat	VB
8542	1009	2	peanuts	peanut	NNS
8542	1009	3	in	in	IN
8542	1009	4	the	the	DT
8542	1009	5	same	same	JJ
8542	1009	6	way	way	NN
8542	1009	7	.	.	.
8542	1010	1	=	=	NFP
8542	1010	2	Before	before	IN
8542	1010	3	Washing	Washing	NNP
8542	1010	4	Colored	color	VBD
8542	1010	5	Clothes=	Clothes=	''
8542	1010	6	It	-PRON-	PRP
8542	1010	7	is	be	VBZ
8542	1010	8	wise	wise	JJ
8542	1010	9	to	to	TO
8542	1010	10	set	set	VB
8542	1010	11	the	the	DT
8542	1010	12	color	color	NN
8542	1010	13	first	first	RB
8542	1010	14	,	,	,
8542	1010	15	by	by	IN
8542	1010	16	soaking	soak	VBG
8542	1010	17	in	in	IN
8542	1010	18	a	a	DT
8542	1010	19	strong	strong	JJ
8542	1010	20	solution	solution	NN
8542	1010	21	of	of	IN
8542	1010	22	cold	cold	JJ
8542	1010	23	salt	salt	NN
8542	1010	24	water	water	NN
8542	1010	25	(	(	-LRB-
8542	1010	26	one	one	CD
8542	1010	27	cupful	cupful	NN
8542	1010	28	of	of	IN
8542	1010	29	salt	salt	NN
8542	1010	30	to	to	IN
8542	1010	31	half	half	PDT
8542	1010	32	a	a	DT
8542	1010	33	pail	pail	NN
8542	1010	34	of	of	IN
8542	1010	35	water	water	NN
8542	1010	36	)	)	-RRB-
8542	1010	37	.	.	.
8542	1011	1	Soak	soak	VB
8542	1011	2	two	two	CD
8542	1011	3	hours	hour	NNS
8542	1011	4	.	.	.
8542	1012	1	=	=	NFP
8542	1012	2	To	to	TO
8542	1012	3	Remove	remove	VB
8542	1012	4	Iron	Iron	NNP
8542	1012	5	Rust	Rust	NNP
8542	1012	6	from	from	IN
8542	1012	7	White	White	NNP
8542	1012	8	Goods=	Goods=	NNS
8542	1012	9	The	the	DT
8542	1012	10	old	old	JJ
8542	1012	11	-	-	HYPH
8542	1012	12	fashioned	fashioned	JJ
8542	1012	13	way	way	NN
8542	1012	14	,	,	,
8542	1012	15	still	still	RB
8542	1012	16	good	good	JJ
8542	1012	17	,	,	,
8542	1012	18	is	be	VBZ
8542	1012	19	to	to	TO
8542	1012	20	wet	wet	VB
8542	1012	21	the	the	DT
8542	1012	22	place	place	NN
8542	1012	23	in	in	IN
8542	1012	24	lemon	lemon	NN
8542	1012	25	juice	juice	NN
8542	1012	26	,	,	,
8542	1012	27	sprinkle	sprinkle	VB
8542	1012	28	on	on	IN
8542	1012	29	it	-PRON-	PRP
8542	1012	30	common	common	JJ
8542	1012	31	table	table	NN
8542	1012	32	salt	salt	NN
8542	1012	33	,	,	,
8542	1012	34	and	and	CC
8542	1012	35	lay	lie	VBD
8542	1012	36	it	-PRON-	PRP
8542	1012	37	in	in	IN
8542	1012	38	the	the	DT
8542	1012	39	sun	sun	NN
8542	1012	40	.	.	.
8542	1013	1	In	in	IN
8542	1013	2	these	these	DT
8542	1013	3	later	later	JJ
8542	1013	4	days	day	NNS
8542	1013	5	,	,	,
8542	1013	6	there	there	EX
8542	1013	7	is	be	VBZ
8542	1013	8	on	on	IN
8542	1013	9	the	the	DT
8542	1013	10	market	market	NN
8542	1013	11	an	an	DT
8542	1013	12	iron	iron	NN
8542	1013	13	rust	rust	NN
8542	1013	14	soap	soap	NN
8542	1013	15	,	,	,
8542	1013	16	which	which	WDT
8542	1013	17	removes	remove	VBZ
8542	1013	18	the	the	DT
8542	1013	19	spot	spot	NN
8542	1013	20	quickly	quickly	RB
8542	1013	21	,	,	,
8542	1013	22	also	also	RB
8542	1013	23	an	an	DT
8542	1013	24	ink	ink	NN
8542	1013	25	eradicator	eradicator	NN
8542	1013	26	,	,	,
8542	1013	27	sold	sell	VBN
8542	1013	28	by	by	IN
8542	1013	29	all	all	DT
8542	1013	30	druggists	druggist	NNS
8542	1013	31	.	.	.
8542	1014	1	=	=	NFP
8542	1014	2	How	how	WRB
8542	1014	3	to	to	TO
8542	1014	4	Make	make	VB
8542	1014	5	Starch=	Starch=	NNS
8542	1014	6	Two	two	CD
8542	1014	7	tablespoonfuls	tablespoonful	NNS
8542	1014	8	of	of	IN
8542	1014	9	starch	starch	NN
8542	1014	10	should	should	MD
8542	1014	11	be	be	VB
8542	1014	12	made	make	VBN
8542	1014	13	into	into	IN
8542	1014	14	a	a	DT
8542	1014	15	smooth	smooth	JJ
8542	1014	16	paste	paste	NN
8542	1014	17	with	with	IN
8542	1014	18	four	four	CD
8542	1014	19	tablespoonfuls	tablespoonful	NNS
8542	1014	20	of	of	IN
8542	1014	21	cold	cold	JJ
8542	1014	22	water	water	NN
8542	1014	23	.	.	.
8542	1015	1	Pour	pour	VB
8542	1015	2	over	over	IN
8542	1015	3	this	this	DT
8542	1015	4	three	three	CD
8542	1015	5	pints	pint	NNS
8542	1015	6	of	of	IN
8542	1015	7	boiling	boiling	NN
8542	1015	8	water	water	NN
8542	1015	9	,	,	,
8542	1015	10	stirring	stir	VBG
8542	1015	11	rapidly	rapidly	RB
8542	1015	12	all	all	PDT
8542	1015	13	the	the	DT
8542	1015	14	time	time	NN
8542	1015	15	.	.	.
8542	1016	1	Starch	starch	VB
8542	1016	2	the	the	DT
8542	1016	3	garments	garment	NNS
8542	1016	4	,	,	,
8542	1016	5	while	while	IN
8542	1016	6	they	-PRON-	PRP
8542	1016	7	are	be	VBP
8542	1016	8	still	still	RB
8542	1016	9	wet	wet	JJ
8542	1016	10	.	.	.
8542	1017	1	In	in	IN
8542	1017	2	the	the	DT
8542	1017	3	olden	olden	JJ
8542	1017	4	days	day	NNS
8542	1017	5	,	,	,
8542	1017	6	people	people	NNS
8542	1017	7	made	make	VBD
8542	1017	8	starch	starch	NN
8542	1017	9	of	of	IN
8542	1017	10	flour	flour	NN
8542	1017	11	in	in	IN
8542	1017	12	the	the	DT
8542	1017	13	same	same	JJ
8542	1017	14	way	way	NN
8542	1017	15	,	,	,
8542	1017	16	for	for	IN
8542	1017	17	linen	linen	NN
8542	1017	18	and	and	CC
8542	1017	19	gingham	gingham	NNP
8542	1017	20	dresses	dresses	NNP
8542	1017	21	,	,	,
8542	1017	22	as	as	IN
8542	1017	23	it	-PRON-	PRP
8542	1017	24	was	be	VBD
8542	1017	25	less	less	RBR
8542	1017	26	expensive	expensive	JJ
8542	1017	27	and	and	CC
8542	1017	28	thought	think	VBN
8542	1017	29	to	to	TO
8542	1017	30	be	be	VB
8542	1017	31	just	just	RB
8542	1017	32	as	as	RB
8542	1017	33	good	good	JJ
8542	1017	34	for	for	IN
8542	1017	35	colored	colored	JJ
8542	1017	36	clothes	clothe	NNS
8542	1017	37	.	.	.
8542	1018	1	=	=	NFP
8542	1018	2	When	when	WRB
8542	1018	3	you	-PRON-	PRP
8542	1018	4	Go	go	VBP
8542	1018	5	Away	away	RB
8542	1018	6	from	from	IN
8542	1018	7	Home	home	NN
8542	1018	8	for	for	IN
8542	1018	9	a	a	DT
8542	1018	10	Few	few	JJ
8542	1018	11	Days=	days=	NN
8542	1018	12	Plan	plan	VB
8542	1018	13	your	-PRON-	PRP$
8542	1018	14	meals	meal	NNS
8542	1018	15	before	before	IN
8542	1018	16	leaving	leave	VBG
8542	1018	17	.	.	.
8542	1019	1	This	this	DT
8542	1019	2	simplifies	simplifie	NNS
8542	1019	3	matters	matter	VBZ
8542	1019	4	for	for	IN
8542	1019	5	the	the	DT
8542	1019	6	one	one	CD
8542	1019	7	left	leave	VBN
8542	1019	8	in	in	IN
8542	1019	9	charge	charge	NN
8542	1019	10	,	,	,
8542	1019	11	and	and	CC
8542	1019	12	is	be	VBZ
8542	1019	13	often	often	RB
8542	1019	14	found	find	VBN
8542	1019	15	to	to	TO
8542	1019	16	be	be	VB
8542	1019	17	of	of	IN
8542	1019	18	importance	importance	NN
8542	1019	19	financially	financially	RB
8542	1019	20	.	.	.
8542	1020	1	=	=	NFP
8542	1020	2	The	the	DT
8542	1020	3	Proper	proper	JJ
8542	1020	4	Way	way	NN
8542	1020	5	to	to	TO
8542	1020	6	Sweep	sweep	VB
8542	1020	7	a	a	DT
8542	1020	8	Room=	room=	JJ
8542	1020	9	Dust	Dust	NNP
8542	1020	10	the	the	DT
8542	1020	11	furniture	furniture	NN
8542	1020	12	and	and	CC
8542	1020	13	put	put	VB
8542	1020	14	it	-PRON-	PRP
8542	1020	15	in	in	IN
8542	1020	16	another	another	DT
8542	1020	17	room	room	NN
8542	1020	18	.	.	.
8542	1021	1	Dust	Dust	NNP
8542	1021	2	bric	bric	NN
8542	1021	3	-	-	HYPH
8542	1021	4	a	a	DT
8542	1021	5	-	-	HYPH
8542	1021	6	brac	brac	NN
8542	1021	7	and	and	CC
8542	1021	8	put	put	VBD
8542	1021	9	on	on	IN
8542	1021	10	the	the	DT
8542	1021	11	bed	bed	NN
8542	1021	12	if	if	IN
8542	1021	13	you	-PRON-	PRP
8542	1021	14	are	be	VBP
8542	1021	15	sweeping	sweep	VBG
8542	1021	16	a	a	DT
8542	1021	17	sleeping	sleeping	NN
8542	1021	18	room	room	NN
8542	1021	19	,	,	,
8542	1021	20	if	if	IN
8542	1021	21	another	another	DT
8542	1021	22	room	room	NN
8542	1021	23	put	put	VBD
8542	1021	24	them	-PRON-	PRP
8542	1021	25	on	on	IN
8542	1021	26	the	the	DT
8542	1021	27	table	table	NN
8542	1021	28	,	,	,
8542	1021	29	or	or	CC
8542	1021	30	in	in	IN
8542	1021	31	an	an	DT
8542	1021	32	adjoining	adjoining	JJ
8542	1021	33	room	room	NN
8542	1021	34	.	.	.
8542	1022	1	Brush	brush	VB
8542	1022	2	the	the	DT
8542	1022	3	draperies	drapery	NNS
8542	1022	4	,	,	,
8542	1022	5	take	take	VB
8542	1022	6	down	down	RP
8542	1022	7	and	and	CC
8542	1022	8	lay	lie	VBD
8542	1022	9	on	on	IN
8542	1022	10	the	the	DT
8542	1022	11	bed	bed	NN
8542	1022	12	or	or	CC
8542	1022	13	table	table	NN
8542	1022	14	.	.	.
8542	1023	1	Cover	cover	VB
8542	1023	2	these	these	DT
8542	1023	3	and	and	CC
8542	1023	4	bric	bric	NN
8542	1023	5	-	-	HYPH
8542	1023	6	a	a	DT
8542	1023	7	-	-	HYPH
8542	1023	8	brac	brac	NN
8542	1023	9	with	with	IN
8542	1023	10	a	a	DT
8542	1023	11	sheet	sheet	NN
8542	1023	12	.	.	.
8542	1024	1	Wet	wet	VB
8542	1024	2	a	a	DT
8542	1024	3	newspaper	newspaper	NN
8542	1024	4	,	,	,
8542	1024	5	tear	tear	VB
8542	1024	6	into	into	IN
8542	1024	7	small	small	JJ
8542	1024	8	pieces	piece	NNS
8542	1024	9	and	and	CC
8542	1024	10	spread	spread	VBD
8542	1024	11	on	on	IN
8542	1024	12	the	the	DT
8542	1024	13	rug	rug	NN
8542	1024	14	or	or	CC
8542	1024	15	carpet	carpet	NN
8542	1024	16	.	.	.
8542	1025	1	Now	now	RB
8542	1025	2	you	-PRON-	PRP
8542	1025	3	are	be	VBP
8542	1025	4	ready	ready	JJ
8542	1025	5	for	for	IN
8542	1025	6	sweeping	sweep	VBG
8542	1025	7	.	.	.
8542	1026	1	If	if	IN
8542	1026	2	the	the	DT
8542	1026	3	floor	floor	NN
8542	1026	4	is	be	VBZ
8542	1026	5	carpeted	carpet	VBN
8542	1026	6	,	,	,
8542	1026	7	sweep	sweep	VB
8542	1026	8	all	all	DT
8542	1026	9	dirt	dirt	NN
8542	1026	10	to	to	IN
8542	1026	11	the	the	DT
8542	1026	12	center	center	NN
8542	1026	13	of	of	IN
8542	1026	14	the	the	DT
8542	1026	15	room	room	NN
8542	1026	16	.	.	.
8542	1027	1	Sweep	sweep	VB
8542	1027	2	the	the	DT
8542	1027	3	corners	corner	NNS
8542	1027	4	with	with	IN
8542	1027	5	a	a	DT
8542	1027	6	small	small	JJ
8542	1027	7	whisk	whisk	NNP
8542	1027	8	broom	broom	NN
8542	1027	9	.	.	.
8542	1028	1	Move	move	VB
8542	1028	2	every	every	DT
8542	1028	3	piece	piece	NN
8542	1028	4	of	of	IN
8542	1028	5	furniture	furniture	NN
8542	1028	6	lest	lest	IN
8542	1028	7	there	there	EX
8542	1028	8	be	be	VB
8542	1028	9	dirt	dirt	NN
8542	1028	10	left	leave	VBD
8542	1028	11	underneath	underneath	RB
8542	1028	12	.	.	.
8542	1029	1	Open	open	VB
8542	1029	2	the	the	DT
8542	1029	3	windows	window	NNS
8542	1029	4	before	before	IN
8542	1029	5	sweeping	sweep	VBG
8542	1029	6	.	.	.
8542	1030	1	When	when	WRB
8542	1030	2	the	the	DT
8542	1030	3	dust	dust	NN
8542	1030	4	is	be	VBZ
8542	1030	5	settled	settle	VBN
8542	1030	6	take	take	VB
8542	1030	7	a	a	DT
8542	1030	8	pail	pail	NN
8542	1030	9	of	of	IN
8542	1030	10	warm	warm	JJ
8542	1030	11	water	water	NN
8542	1030	12	,	,	,
8542	1030	13	put	put	VBN
8542	1030	14	in	in	RP
8542	1030	15	a	a	DT
8542	1030	16	tablespoonful	tablespoonful	NN
8542	1030	17	of	of	IN
8542	1030	18	ammonia	ammonia	NN
8542	1030	19	,	,	,
8542	1030	20	then	then	RB
8542	1030	21	with	with	IN
8542	1030	22	a	a	DT
8542	1030	23	clean	clean	JJ
8542	1030	24	cloth	cloth	NN
8542	1030	25	wrung	wrung	NN
8542	1030	26	from	from	IN
8542	1030	27	this	this	DT
8542	1030	28	wipe	wipe	NN
8542	1030	29	the	the	DT
8542	1030	30	window	window	NN
8542	1030	31	glass	glass	NN
8542	1030	32	,	,	,
8542	1030	33	mirror	mirror	NN
8542	1030	34	and	and	CC
8542	1030	35	pictures	picture	NNS
8542	1030	36	;	;	,
8542	1030	37	polish	polish	VBP
8542	1030	38	with	with	IN
8542	1030	39	dry	dry	JJ
8542	1030	40	cloth	cloth	NN
8542	1030	41	.	.	.
8542	1031	1	Wipe	wipe	VB
8542	1031	2	all	all	DT
8542	1031	3	finger	finger	NN
8542	1031	4	marks	mark	NNS
8542	1031	5	from	from	IN
8542	1031	6	doors	door	NNS
8542	1031	7	and	and	CC
8542	1031	8	mop	mop	NN
8542	1031	9	boards	board	NNS
8542	1031	10	.	.	.
8542	1032	1	Now	now	RB
8542	1032	2	take	take	VB
8542	1032	3	a	a	DT
8542	1032	4	pail	pail	NN
8542	1032	5	of	of	IN
8542	1032	6	clean	clean	JJ
8542	1032	7	water	water	NN
8542	1032	8	,	,	,
8542	1032	9	with	with	IN
8542	1032	10	ammonia	ammonia	NN
8542	1032	11	,	,	,
8542	1032	12	and	and	CC
8542	1032	13	with	with	IN
8542	1032	14	a	a	DT
8542	1032	15	small	small	JJ
8542	1032	16	scrubbing	scrub	VBG
8542	1032	17	brush	brush	NN
8542	1032	18	go	go	VB
8542	1032	19	over	over	IN
8542	1032	20	the	the	DT
8542	1032	21	rug	rug	NN
8542	1032	22	or	or	CC
8542	1032	23	carpet	carpet	NN
8542	1032	24	,	,	,
8542	1032	25	to	to	TO
8542	1032	26	remove	remove	VB
8542	1032	27	dust	dust	NN
8542	1032	28	and	and	CC
8542	1032	29	brighten	brighten	VB
8542	1032	30	the	the	DT
8542	1032	31	colors	color	NNS
8542	1032	32	.	.	.
8542	1033	1	Replace	replace	VB
8542	1033	2	furniture	furniture	NN
8542	1033	3	,	,	,
8542	1033	4	bric	bric	NN
8542	1033	5	-	-	HYPH
8542	1033	6	a	a	DT
8542	1033	7	-	-	HYPH
8542	1033	8	brac	brac	NN
8542	1033	9	and	and	CC
8542	1033	10	draperies	drapery	NNS
8542	1033	11	and	and	CC
8542	1033	12	your	-PRON-	PRP$
8542	1033	13	room	room	NN
8542	1033	14	will	will	MD
8542	1033	15	be	be	VB
8542	1033	16	sweet	sweet	JJ
8542	1033	17	and	and	CC
8542	1033	18	clean	clean	JJ
8542	1033	19	.	.	.
8542	1034	1	With	with	IN
8542	1034	2	care	care	NN
8542	1034	3	,	,	,
8542	1034	4	once	once	RB
8542	1034	5	in	in	IN
8542	1034	6	two	two	CD
8542	1034	7	or	or	CC
8542	1034	8	three	three	CD
8542	1034	9	weeks	week	NNS
8542	1034	10	,	,	,
8542	1034	11	will	will	MD
8542	1034	12	be	be	VB
8542	1034	13	often	often	RB
8542	1034	14	enough	enough	JJ
8542	1034	15	to	to	TO
8542	1034	16	do	do	VB
8542	1034	17	this	this	DT
8542	1034	18	.	.	.
8542	1035	1	=	=	NFP
8542	1035	2	When	when	WRB
8542	1035	3	Baking	Baking	NNP
8542	1035	4	Cup	Cup	NNP
8542	1035	5	Custards=	Custards=	NNS
8542	1035	6	Set	Set	VBD
8542	1035	7	them	-PRON-	PRP
8542	1035	8	into	into	IN
8542	1035	9	a	a	DT
8542	1035	10	pan	pan	NN
8542	1035	11	of	of	IN
8542	1035	12	hot	hot	JJ
8542	1035	13	water	water	NN
8542	1035	14	.	.	.
8542	1036	1	When	when	WRB
8542	1036	2	you	-PRON-	PRP
8542	1036	3	remove	remove	VBP
8542	1036	4	from	from	IN
8542	1036	5	the	the	DT
8542	1036	6	oven	oven	NN
8542	1036	7	,	,	,
8542	1036	8	place	place	VB
8542	1036	9	them	-PRON-	PRP
8542	1036	10	in	in	IN
8542	1036	11	a	a	DT
8542	1036	12	pan	pan	NN
8542	1036	13	of	of	IN
8542	1036	14	cold	cold	JJ
8542	1036	15	water	water	NN
8542	1036	16	,	,	,
8542	1036	17	to	to	TO
8542	1036	18	prevent	prevent	VB
8542	1036	19	longer	long	JJR
8542	1036	20	cooking	cooking	NN
8542	1036	21	.	.	.
8542	1037	1	=	=	NFP
8542	1037	2	When	when	WRB
8542	1037	3	Using	use	VBG
8542	1037	4	Currants	currant	NNS
8542	1037	5	and	and	CC
8542	1037	6	Raisins=	Raisins=	VBD
8542	1037	7	Mix	mix	VB
8542	1037	8	a	a	DT
8542	1037	9	little	little	RB
8542	1037	10	dry	dry	JJ
8542	1037	11	flour	flour	NN
8542	1037	12	with	with	IN
8542	1037	13	currants	currant	NNS
8542	1037	14	and	and	CC
8542	1037	15	raisins	raisin	NNS
8542	1037	16	before	before	IN
8542	1037	17	adding	add	VBG
8542	1037	18	them	-PRON-	PRP
8542	1037	19	to	to	IN
8542	1037	20	cakes	cake	NNS
8542	1037	21	or	or	CC
8542	1037	22	puddings	pudding	NNS
8542	1037	23	.	.	.
8542	1038	1	It	-PRON-	PRP
8542	1038	2	will	will	MD
8542	1038	3	keep	keep	VB
8542	1038	4	them	-PRON-	PRP
8542	1038	5	from	from	IN
8542	1038	6	falling	fall	VBG
8542	1038	7	to	to	IN
8542	1038	8	the	the	DT
8542	1038	9	bottom	bottom	NN
8542	1038	10	.	.	.
8542	1039	1	=	=	NFP
8542	1039	2	Try	try	VB
8542	1039	3	Baking	Baking	NNP
8542	1039	4	Beets	Beets	NNPS
8542	1039	5	,	,	,
8542	1039	6	Instead	instead	RB
8542	1039	7	of	of	IN
8542	1039	8	Boiling	boil	VBG
8542	1039	9	Them=	them=	NN
8542	1039	10	They	-PRON-	PRP
8542	1039	11	are	be	VBP
8542	1039	12	much	much	RB
8542	1039	13	sweeter	sweet	JJR
8542	1039	14	.	.	.
8542	1040	1	Three	three	CD
8542	1040	2	or	or	CC
8542	1040	3	four	four	CD
8542	1040	4	hours	hour	NNS
8542	1040	5	is	be	VBZ
8542	1040	6	necessary	necessary	JJ
8542	1040	7	,	,	,
8542	1040	8	according	accord	VBG
8542	1040	9	to	to	IN
8542	1040	10	size	size	NN
8542	1040	11	.	.	.
8542	1041	1	=	=	NFP
8542	1041	2	When	when	WRB
8542	1041	3	Making	make	VBG
8542	1041	4	Grape	Grape	NNP
8542	1041	5	Juice	Juice	NNP
8542	1041	6	or	or	CC
8542	1041	7	Jelly=	jelly=	NN
8542	1041	8	Before	before	IN
8542	1041	9	adding	add	VBG
8542	1041	10	the	the	DT
8542	1041	11	sugar	sugar	NN
8542	1041	12	,	,	,
8542	1041	13	strain	strain	VB
8542	1041	14	through	through	IN
8542	1041	15	a	a	DT
8542	1041	16	flannel	flannel	NN
8542	1041	17	bag	bag	NN
8542	1041	18	.	.	.
8542	1042	1	It	-PRON-	PRP
8542	1042	2	will	will	MD
8542	1042	3	be	be	VB
8542	1042	4	much	much	RB
8542	1042	5	clearer	clear	JJR
8542	1042	6	.	.	.
8542	1043	1	=	=	NFP
8542	1043	2	When	when	WRB
8542	1043	3	Sewing	Sewing	NNP
8542	1043	4	Braid	Braid	NNP
8542	1043	5	on	on	IN
8542	1043	6	a	a	DT
8542	1043	7	Dress=	dress=	NN
8542	1043	8	Slip	Slip	NNP
8542	1043	9	a	a	DT
8542	1043	10	piece	piece	NN
8542	1043	11	of	of	IN
8542	1043	12	pasteboard	pasteboard	JJ
8542	1043	13	three	three	CD
8542	1043	14	or	or	CC
8542	1043	15	four	four	CD
8542	1043	16	inches	inch	NNS
8542	1043	17	long	long	JJ
8542	1043	18	,	,	,
8542	1043	19	into	into	IN
8542	1043	20	the	the	DT
8542	1043	21	hem	hem	NN
8542	1043	22	.	.	.
8542	1044	1	You	-PRON-	PRP
8542	1044	2	can	can	MD
8542	1044	3	sew	sew	VB
8542	1044	4	more	more	RBR
8542	1044	5	quickly	quickly	RB
8542	1044	6	,	,	,
8542	1044	7	and	and	CC
8542	1044	8	your	-PRON-	PRP$
8542	1044	9	stitches	stitch	NNS
8542	1044	10	will	will	MD
8542	1044	11	not	not	RB
8542	1044	12	show	show	VB
8542	1044	13	on	on	IN
8542	1044	14	the	the	DT
8542	1044	15	right	right	JJ
8542	1044	16	side	side	NN
8542	1044	17	.	.	.
8542	1045	1	=	=	NFP
8542	1045	2	To	to	IN
8542	1045	3	Skin	skin	NN
8542	1045	4	Beets=	Beets=	NNS
8542	1045	5	When	when	WRB
8542	1045	6	you	-PRON-	PRP
8542	1045	7	remove	remove	VBP
8542	1045	8	beets	beet	NNS
8542	1045	9	from	from	IN
8542	1045	10	the	the	DT
8542	1045	11	kettle	kettle	NN
8542	1045	12	,	,	,
8542	1045	13	plunge	plunge	VB
8542	1045	14	them	-PRON-	PRP
8542	1045	15	into	into	IN
8542	1045	16	a	a	DT
8542	1045	17	dish	dish	NN
8542	1045	18	of	of	IN
8542	1045	19	cold	cold	JJ
8542	1045	20	water	water	NN
8542	1045	21	.	.	.
8542	1046	1	The	the	DT
8542	1046	2	skins	skin	NNS
8542	1046	3	will	will	MD
8542	1046	4	slip	slip	VB
8542	1046	5	off	off	RP
8542	1046	6	easily	easily	RB
8542	1046	7	with	with	IN
8542	1046	8	the	the	DT
8542	1046	9	hand	hand	NN
8542	1046	10	.	.	.
8542	1047	1	Never	never	RB
8542	1047	2	cut	cut	VB
8542	1047	3	or	or	CC
8542	1047	4	pare	pare	VBP
8542	1047	5	beets	beet	NNS
8542	1047	6	before	before	IN
8542	1047	7	cooking	cooking	NN
8542	1047	8	.	.	.
8542	1048	1	=	=	NFP
8542	1048	2	A	a	DT
8542	1048	3	Fine	fine	JJ
8542	1048	4	Way	way	NN
8542	1048	5	to	to	TO
8542	1048	6	Keep	keep	VB
8542	1048	7	Cut	Cut	NNP
8542	1048	8	Roses=	roses=	ADD
8542	1048	9	Immerse	immerse	VB
8542	1048	10	them	-PRON-	PRP
8542	1048	11	at	at	IN
8542	1048	12	night	night	NN
8542	1048	13	in	in	IN
8542	1048	14	a	a	DT
8542	1048	15	pail	pail	NN
8542	1048	16	of	of	IN
8542	1048	17	cold	cold	JJ
8542	1048	18	water	water	NN
8542	1048	19	,	,	,
8542	1048	20	blossoms	blossom	NNS
8542	1048	21	down	down	RP
8542	1048	22	.	.	.
8542	1049	1	=	=	NFP
8542	1049	2	To	to	TO
8542	1049	3	Keep	keep	VB
8542	1049	4	Carnations=	carnations=	NN
8542	1049	5	Put	put	VB
8542	1049	6	a	a	DT
8542	1049	7	little	little	JJ
8542	1049	8	salt	salt	NN
8542	1049	9	in	in	IN
8542	1049	10	the	the	DT
8542	1049	11	water	water	NN
8542	1049	12	,	,	,
8542	1049	13	which	which	WDT
8542	1049	14	should	should	MD
8542	1049	15	be	be	VB
8542	1049	16	changed	change	VBN
8542	1049	17	each	each	DT
8542	1049	18	morning	morning	NN
8542	1049	19	,	,	,
8542	1049	20	and	and	CC
8542	1049	21	cut	cut	VBD
8542	1049	22	the	the	DT
8542	1049	23	stems	stem	NNS
8542	1049	24	a	a	DT
8542	1049	25	little	little	JJ
8542	1049	26	each	each	DT
8542	1049	27	time	time	NN
8542	1049	28	.	.	.
8542	1050	1	=	=	NFP
8542	1050	2	When	when	WRB
8542	1050	3	Pies	pie	NNS
8542	1050	4	are	be	VBP
8542	1050	5	Ready	ready	JJ
8542	1050	6	to	to	TO
8542	1050	7	Bake=	bake=	VB
8542	1050	8	Put	put	VB
8542	1050	9	little	little	JJ
8542	1050	10	dabs	dab	NNS
8542	1050	11	of	of	IN
8542	1050	12	lard	lard	NN
8542	1050	13	,	,	,
8542	1050	14	on	on	IN
8542	1050	15	the	the	DT
8542	1050	16	top	top	JJ
8542	1050	17	crust	crust	NN
8542	1050	18	,	,	,
8542	1050	19	then	then	RB
8542	1050	20	hold	hold	VB
8542	1050	21	it	-PRON-	PRP
8542	1050	22	under	under	IN
8542	1050	23	the	the	DT
8542	1050	24	faucet	faucet	NN
8542	1050	25	,	,	,
8542	1050	26	letting	let	VBG
8542	1050	27	cold	cold	JJ
8542	1050	28	water	water	NN
8542	1050	29	run	run	VB
8542	1050	30	over	over	IN
8542	1050	31	it	-PRON-	PRP
8542	1050	32	.	.	.
8542	1051	1	=	=	NFP
8542	1051	2	A	a	DT
8542	1051	3	Way	way	NN
8542	1051	4	to	to	TO
8542	1051	5	Make	make	VB
8542	1051	6	Pies	Pies	NNP
8542	1051	7	Brown	Brown	NNP
8542	1051	8	and	and	CC
8542	1051	9	Shiny=	Shiny=	NFP
8542	1051	10	Just	just	RB
8542	1051	11	before	before	IN
8542	1051	12	putting	put	VBG
8542	1051	13	a	a	DT
8542	1051	14	pie	pie	NN
8542	1051	15	in	in	IN
8542	1051	16	the	the	DT
8542	1051	17	oven	oven	NN
8542	1051	18	,	,	,
8542	1051	19	brush	brush	NN
8542	1051	20	over	over	IN
8542	1051	21	the	the	DT
8542	1051	22	top	top	NN
8542	1051	23	with	with	IN
8542	1051	24	milk	milk	NN
8542	1051	25	,	,	,
8542	1051	26	using	use	VBG
8542	1051	27	a	a	DT
8542	1051	28	soft	soft	JJ
8542	1051	29	brush	brush	NN
8542	1051	30	or	or	CC
8542	1051	31	a	a	DT
8542	1051	32	clean	clean	JJ
8542	1051	33	piece	piece	NN
8542	1051	34	of	of	IN
8542	1051	35	cheese	cheese	NN
8542	1051	36	cloth	cloth	NN
8542	1051	37	.	.	.
8542	1052	1	=	=	NFP
8542	1052	2	When	when	WRB
8542	1052	3	Threading	thread	VBG
8542	1052	4	a	a	DT
8542	1052	5	Needle=	needle=	ADD
8542	1052	6	Place	place	NN
8542	1052	7	a	a	DT
8542	1052	8	piece	piece	NN
8542	1052	9	of	of	IN
8542	1052	10	white	white	JJ
8542	1052	11	paper	paper	NN
8542	1052	12	under	under	IN
8542	1052	13	the	the	DT
8542	1052	14	eye	eye	NN
8542	1052	15	.	.	.
8542	1053	1	You	-PRON-	PRP
8542	1053	2	will	will	MD
8542	1053	3	be	be	VB
8542	1053	4	surprised	surprised	JJ
8542	1053	5	at	at	IN
8542	1053	6	the	the	DT
8542	1053	7	ease	ease	NN
8542	1053	8	,	,	,
8542	1053	9	with	with	IN
8542	1053	10	which	which	WDT
8542	1053	11	you	-PRON-	PRP
8542	1053	12	can	can	MD
8542	1053	13	thread	thread	VB
8542	1053	14	it	-PRON-	PRP
8542	1053	15	.	.	.
8542	1054	1	=	=	NFP
8542	1054	2	Make	make	VB
8542	1054	3	your	-PRON-	PRP$
8542	1054	4	Own	own	JJ
8542	1054	5	Baking	Baking	NNP
8542	1054	6	Powder=	Powder=	NNS
8542	1054	7	Get	get	VB
8542	1054	8	your	-PRON-	PRP$
8542	1054	9	grocer	grocer	NN
8542	1054	10	to	to	TO
8542	1054	11	weigh	weigh	VB
8542	1054	12	for	for	IN
8542	1054	13	you	-PRON-	PRP
8542	1054	14	one	one	CD
8542	1054	15	pound	pound	NN
8542	1054	16	of	of	IN
8542	1054	17	cream	cream	NN
8542	1054	18	of	of	IN
8542	1054	19	tartar	tartar	NN
8542	1054	20	,	,	,
8542	1054	21	and	and	CC
8542	1054	22	one	one	CD
8542	1054	23	-	-	HYPH
8542	1054	24	half	half	NN
8542	1054	25	pound	pound	NN
8542	1054	26	of	of	IN
8542	1054	27	bread	bread	NN
8542	1054	28	soda	soda	NN
8542	1054	29	.	.	.
8542	1055	1	Sift	sift	VB
8542	1055	2	these	these	DT
8542	1055	3	together	together	RB
8542	1055	4	nine	nine	CD
8542	1055	5	times	time	NNS
8542	1055	6	in	in	IN
8542	1055	7	a	a	DT
8542	1055	8	flour	flour	NN
8542	1055	9	sifter	sifter	NN
8542	1055	10	.	.	.
8542	1056	1	Put	put	VB
8542	1056	2	in	in	RP
8542	1056	3	a	a	DT
8542	1056	4	tin	tin	NN
8542	1056	5	can	can	NN
8542	1056	6	,	,	,
8542	1056	7	and	and	CC
8542	1056	8	it	-PRON-	PRP
8542	1056	9	is	be	VBZ
8542	1056	10	ready	ready	JJ
8542	1056	11	for	for	IN
8542	1056	12	use	use	NN
8542	1056	13	.	.	.
8542	1057	1	=	=	NFP
8542	1057	2	To	to	TO
8542	1057	3	Prevent	prevent	VB
8542	1057	4	Children	Children	NNP
8542	1057	5	from	from	IN
8542	1057	6	Losing	Losing	NNP
8542	1057	7	Mittens=	mittens=	NN
8542	1057	8	Sew	Sew	NNP
8542	1057	9	strongly	strongly	RB
8542	1057	10	to	to	IN
8542	1057	11	each	each	DT
8542	1057	12	mitten	mitten	NN
8542	1057	13	,	,	,
8542	1057	14	four	four	CD
8542	1057	15	or	or	CC
8542	1057	16	five	five	CD
8542	1057	17	inches	inch	NNS
8542	1057	18	of	of	IN
8542	1057	19	narrow	narrow	JJ
8542	1057	20	black	black	JJ
8542	1057	21	ribbon	ribbon	NN
8542	1057	22	(	(	-LRB-
8542	1057	23	use	use	VB
8542	1057	24	a	a	DT
8542	1057	25	colored	colored	JJ
8542	1057	26	one	one	NN
8542	1057	27	if	if	IN
8542	1057	28	you	-PRON-	PRP
8542	1057	29	prefer	prefer	VBP
8542	1057	30	)	)	-RRB-
8542	1057	31	.	.	.
8542	1058	1	Sew	sew	VB
8542	1058	2	the	the	DT
8542	1058	3	other	other	JJ
8542	1058	4	end	end	NN
8542	1058	5	of	of	IN
8542	1058	6	ribbon	ribbon	NN
8542	1058	7	to	to	IN
8542	1058	8	the	the	DT
8542	1058	9	coat	coat	NN
8542	1058	10	sleeve	sleeve	NNP
8542	1058	11	.	.	.
8542	1059	1	The	the	DT
8542	1059	2	child	child	NN
8542	1059	3	can	can	MD
8542	1059	4	remove	remove	VB
8542	1059	5	mittens	mitten	NNS
8542	1059	6	at	at	IN
8542	1059	7	any	any	DT
8542	1059	8	time	time	NN
8542	1059	9	without	without	IN
8542	1059	10	losing	lose	VBG
8542	1059	11	them	-PRON-	PRP
8542	1059	12	and	and	CC
8542	1059	13	always	always	RB
8542	1059	14	know	know	VB
8542	1059	15	where	where	WRB
8542	1059	16	they	-PRON-	PRP
8542	1059	17	are	be	VBP
8542	1059	18	.	.	.
8542	1060	1	=	=	NFP
8542	1060	2	Teach	teach	VB
8542	1060	3	a	a	DT
8542	1060	4	Child	child	NN
8542	1060	5	to	to	TO
8542	1060	6	Hang	hang	VB
8542	1060	7	up	up	RP
8542	1060	8	his	-PRON-	PRP$
8542	1060	9	Own	own	JJ
8542	1060	10	Coat	Coat	NNP
8542	1060	11	and	and	CC
8542	1060	12	Hat=	Hat=	NNP
8542	1060	13	Have	have	VBP
8542	1060	14	some	some	DT
8542	1060	15	hooks	hook	NNS
8542	1060	16	,	,	,
8542	1060	17	low	low	JJ
8542	1060	18	down	down	RB
8542	1060	19	in	in	IN
8542	1060	20	the	the	DT
8542	1060	21	closet	closet	NN
8542	1060	22	or	or	CC
8542	1060	23	kitchen	kitchen	NN
8542	1060	24	where	where	WRB
8542	1060	25	a	a	DT
8542	1060	26	child	child	NN
8542	1060	27	can	can	MD
8542	1060	28	reach	reach	VB
8542	1060	29	them	-PRON-	PRP
8542	1060	30	easily	easily	RB
8542	1060	31	,	,	,
8542	1060	32	to	to	TO
8542	1060	33	be	be	VB
8542	1060	34	used	use	VBN
8542	1060	35	only	only	RB
8542	1060	36	by	by	IN
8542	1060	37	himself	-PRON-	PRP
8542	1060	38	.	.	.
8542	1061	1	=	=	NFP
8542	1061	2	To	to	TO
8542	1061	3	Keep	keep	VB
8542	1061	4	your	-PRON-	PRP$
8542	1061	5	Own	own	JJ
8542	1061	6	Umbrella=	umbrella=	NN
8542	1061	7	Take	take	VB
8542	1061	8	a	a	DT
8542	1061	9	piece	piece	NN
8542	1061	10	of	of	IN
8542	1061	11	narrow	narrow	JJ
8542	1061	12	white	white	JJ
8542	1061	13	tape	tape	NN
8542	1061	14	,	,	,
8542	1061	15	three	three	CD
8542	1061	16	or	or	CC
8542	1061	17	four	four	CD
8542	1061	18	inches	inch	NNS
8542	1061	19	long	long	JJ
8542	1061	20	.	.	.
8542	1062	1	With	with	IN
8542	1062	2	a	a	DT
8542	1062	3	glass	glass	NN
8542	1062	4	pen	pen	NN
8542	1062	5	,	,	,
8542	1062	6	or	or	CC
8542	1062	7	a	a	DT
8542	1062	8	new	new	JJ
8542	1062	9	clean	clean	JJ
8542	1062	10	steel	steel	NN
8542	1062	11	one	one	CD
8542	1062	12	,	,	,
8542	1062	13	and	and	CC
8542	1062	14	indelible	indelible	JJ
8542	1062	15	ink	ink	NN
8542	1062	16	,	,	,
8542	1062	17	write	write	VB
8542	1062	18	your	-PRON-	PRP$
8542	1062	19	name	name	NN
8542	1062	20	upon	upon	IN
8542	1062	21	it	-PRON-	PRP
8542	1062	22	.	.	.
8542	1063	1	Sew	sew	VB
8542	1063	2	this	this	DT
8542	1063	3	to	to	IN
8542	1063	4	the	the	DT
8542	1063	5	inside	inside	NN
8542	1063	6	of	of	IN
8542	1063	7	the	the	DT
8542	1063	8	umbrella	umbrella	NN
8542	1063	9	.	.	.
8542	1064	1	=	=	NFP
8542	1064	2	To	to	TO
8542	1064	3	Wash	wash	VB
8542	1064	4	a	a	DT
8542	1064	5	White	White	NNP
8542	1064	6	Silk	Silk	NNP
8542	1064	7	Waist	Waist	NNP
8542	1064	8	,	,	,
8542	1064	9	or	or	CC
8542	1064	10	a	a	DT
8542	1064	11	Baby	baby	NN
8542	1064	12	's	's	POS
8542	1064	13	Bonnet=	bonnet=	JJ
8542	1064	14	Use	Use	NNP
8542	1064	15	cold	cold	JJ
8542	1064	16	water	water	NN
8542	1064	17	and	and	CC
8542	1064	18	white	white	JJ
8542	1064	19	soap	soap	NN
8542	1064	20	.	.	.
8542	1065	1	Hot	hot	JJ
8542	1065	2	water	water	NN
8542	1065	3	will	will	MD
8542	1065	4	turn	turn	VB
8542	1065	5	white	white	JJ
8542	1065	6	silk	silk	NN
8542	1065	7	yellow	yellow	JJ
8542	1065	8	.	.	.
8542	1066	1	=	=	NFP
8542	1066	2	When	when	WRB
8542	1066	3	Ironing	iron	VBG
8542	1066	4	Embroidery=	Embroidery=	NNS
8542	1066	5	Place	place	VB
8542	1066	6	it	-PRON-	PRP
8542	1066	7	right	right	JJ
8542	1066	8	side	side	NN
8542	1066	9	down	down	RP
8542	1066	10	on	on	IN
8542	1066	11	a	a	DT
8542	1066	12	piece	piece	NN
8542	1066	13	of	of	IN
8542	1066	14	soft	soft	JJ
8542	1066	15	flannel	flannel	NN
8542	1066	16	,	,	,
8542	1066	17	ironing	iron	VBG
8542	1066	18	on	on	IN
8542	1066	19	the	the	DT
8542	1066	20	wrong	wrong	JJ
8542	1066	21	side	side	NN
8542	1066	22	.	.	.
8542	1067	1	If	if	IN
8542	1067	2	flannel	flannel	NN
8542	1067	3	is	be	VBZ
8542	1067	4	not	not	RB
8542	1067	5	at	at	IN
8542	1067	6	hand	hand	NN
8542	1067	7	,	,	,
8542	1067	8	try	try	VB
8542	1067	9	an	an	DT
8542	1067	10	old	old	JJ
8542	1067	11	turkish	turkish	JJ
8542	1067	12	towel	towel	NN
8542	1067	13	.	.	.
8542	1068	1	=	=	NFP
8542	1068	2	To	to	TO
8542	1068	3	Wash	wash	VB
8542	1068	4	Small	small	JJ
8542	1068	5	Pieces	Pieces	NNPS
8542	1068	6	of	of	IN
8542	1068	7	Lace=	lace=	JJ
8542	1068	8	Put	put	NN
8542	1068	9	in	in	IN
8542	1068	10	a	a	DT
8542	1068	11	horse	horse	NN
8542	1068	12	radish	radish	NN
8542	1068	13	bottle	bottle	NN
8542	1068	14	and	and	CC
8542	1068	15	pour	pour	VB
8542	1068	16	over	over	IN
8542	1068	17	them	-PRON-	PRP
8542	1068	18	,	,	,
8542	1068	19	strong	strong	JJ
8542	1068	20	soap	soap	NN
8542	1068	21	suds	sud	NNS
8542	1068	22	,	,	,
8542	1068	23	good	good	JJ
8542	1068	24	and	and	CC
8542	1068	25	hot	hot	JJ
8542	1068	26	,	,	,
8542	1068	27	and	and	CC
8542	1068	28	shake	shake	VB
8542	1068	29	well	well	RB
8542	1068	30	.	.	.
8542	1069	1	Let	let	VB
8542	1069	2	stand	stand	VB
8542	1069	3	awhile	awhile	RB
8542	1069	4	and	and	CC
8542	1069	5	shake	shake	VB
8542	1069	6	again	again	RB
8542	1069	7	.	.	.
8542	1070	1	Rinse	rinse	NN
8542	1070	2	in	in	IN
8542	1070	3	clear	clear	JJ
8542	1070	4	,	,	,
8542	1070	5	warm	warm	JJ
8542	1070	6	water	water	NN
8542	1070	7	,	,	,
8542	1070	8	by	by	IN
8542	1070	9	shaking	shake	VBG
8542	1070	10	.	.	.
8542	1071	1	Dry	Dry	NNP
8542	1071	2	on	on	IN
8542	1071	3	a	a	DT
8542	1071	4	clean	clean	JJ
8542	1071	5	cloth	cloth	NN
8542	1071	6	in	in	IN
8542	1071	7	the	the	DT
8542	1071	8	sunshine	sunshine	NN
8542	1071	9	.	.	.
8542	1072	1	=	=	NFP
8542	1072	2	Never	never	RB
8542	1072	3	Throw	throw	VB
8542	1072	4	away	away	RB
8542	1072	5	Sour	sour	JJ
8542	1072	6	Milk=	milk=	NN
8542	1072	7	It	-PRON-	PRP
8542	1072	8	is	be	VBZ
8542	1072	9	excellent	excellent	JJ
8542	1072	10	for	for	IN
8542	1072	11	graham	graham	NNP
8542	1072	12	bread	bread	NN
8542	1072	13	,	,	,
8542	1072	14	gingerbread	gingerbread	NN
8542	1072	15	,	,	,
8542	1072	16	brown	brown	JJ
8542	1072	17	bread	bread	NN
8542	1072	18	,	,	,
8542	1072	19	griddle	griddle	NN
8542	1072	20	cakes	cake	NNS
8542	1072	21	,	,	,
8542	1072	22	and	and	CC
8542	1072	23	doughnuts	doughnut	NNS
8542	1072	24	,	,	,
8542	1072	25	also	also	RB
8542	1072	26	biscuit	biscuit	NN
8542	1072	27	.	.	.
8542	1073	1	You	-PRON-	PRP
8542	1073	2	can	can	MD
8542	1073	3	make	make	VB
8542	1073	4	a	a	DT
8542	1073	5	delicious	delicious	JJ
8542	1073	6	cottage	cottage	NN
8542	1073	7	cheese	cheese	NN
8542	1073	8	of	of	IN
8542	1073	9	a	a	DT
8542	1073	10	very	very	RB
8542	1073	11	small	small	JJ
8542	1073	12	quantity	quantity	NN
8542	1073	13	.	.	.
8542	1074	1	Set	set	VB
8542	1074	2	the	the	DT
8542	1074	3	milk	milk	NN
8542	1074	4	on	on	IN
8542	1074	5	the	the	DT
8542	1074	6	back	back	NN
8542	1074	7	of	of	IN
8542	1074	8	the	the	DT
8542	1074	9	stove	stove	NN
8542	1074	10	,	,	,
8542	1074	11	in	in	IN
8542	1074	12	an	an	DT
8542	1074	13	agate	agate	NN
8542	1074	14	dish	dish	NN
8542	1074	15	.	.	.
8542	1075	1	Let	let	VB
8542	1075	2	stand	stand	VB
8542	1075	3	until	until	IN
8542	1075	4	the	the	DT
8542	1075	5	whey	whey	NN
8542	1075	6	separates	separate	VBZ
8542	1075	7	from	from	IN
8542	1075	8	the	the	DT
8542	1075	9	curd	curd	NN
8542	1075	10	.	.	.
8542	1076	1	Strain	strain	VB
8542	1076	2	through	through	IN
8542	1076	3	a	a	DT
8542	1076	4	cloth	cloth	NN
8542	1076	5	,	,	,
8542	1076	6	squeezing	squeeze	VBG
8542	1076	7	the	the	DT
8542	1076	8	curd	curd	NN
8542	1076	9	dry	dry	JJ
8542	1076	10	.	.	.
8542	1077	1	Put	put	VB
8542	1077	2	in	in	RP
8542	1077	3	a	a	DT
8542	1077	4	little	little	JJ
8542	1077	5	salt	salt	NN
8542	1077	6	,	,	,
8542	1077	7	a	a	DT
8542	1077	8	small	small	JJ
8542	1077	9	piece	piece	NN
8542	1077	10	of	of	IN
8542	1077	11	butter	butter	NN
8542	1077	12	,	,	,
8542	1077	13	and	and	CC
8542	1077	14	a	a	DT
8542	1077	15	little	little	JJ
8542	1077	16	sage	sage	NN
8542	1077	17	if	if	IN
8542	1077	18	desired	desire	VBN
8542	1077	19	.	.	.
8542	1078	1	Press	press	NN
8542	1078	2	into	into	IN
8542	1078	3	balls	ball	NNS
8542	1078	4	and	and	CC
8542	1078	5	serve	serve	VB
8542	1078	6	.	.	.
8542	1079	1	=	=	NFP
8542	1079	2	Mark	Mark	NNP
8542	1079	3	New	New	NNP
8542	1079	4	Rubbers=	rubbers=	NN
8542	1079	5	Take	take	VBP
8542	1079	6	a	a	DT
8542	1079	7	pointed	pointed	JJ
8542	1079	8	stick	stick	NN
8542	1079	9	--	--	:
8542	1079	10	a	a	DT
8542	1079	11	wooden	wooden	JJ
8542	1079	12	skewer	skewer	NN
8542	1079	13	from	from	IN
8542	1079	14	the	the	DT
8542	1079	15	butcher	butcher	NN
8542	1079	16	's	's	POS
8542	1079	17	is	be	VBZ
8542	1079	18	best	good	JJS
8542	1079	19	--	--	:
8542	1079	20	dip	dip	VB
8542	1079	21	it	-PRON-	PRP
8542	1079	22	into	into	IN
8542	1079	23	ink	ink	NN
8542	1079	24	and	and	CC
8542	1079	25	write	write	VB
8542	1079	26	the	the	DT
8542	1079	27	name	name	NN
8542	1079	28	,	,	,
8542	1079	29	on	on	IN
8542	1079	30	the	the	DT
8542	1079	31	inside	inside	NN
8542	1079	32	.	.	.
8542	1080	1	=	=	NFP
8542	1080	2	Economical	economical	JJ
8542	1080	3	Hints=	hints=	NN
8542	1080	4	Save	save	VB
8542	1080	5	small	small	JJ
8542	1080	6	pieces	piece	NNS
8542	1080	7	of	of	IN
8542	1080	8	soap	soap	NN
8542	1080	9	in	in	IN
8542	1080	10	the	the	DT
8542	1080	11	bathroom	bathroom	NN
8542	1080	12	,	,	,
8542	1080	13	by	by	IN
8542	1080	14	placing	place	VBG
8542	1080	15	in	in	IN
8542	1080	16	a	a	DT
8542	1080	17	cup	cup	NN
8542	1080	18	or	or	CC
8542	1080	19	small	small	JJ
8542	1080	20	box	box	NN
8542	1080	21	,	,	,
8542	1080	22	until	until	IN
8542	1080	23	you	-PRON-	PRP
8542	1080	24	have	have	VBP
8542	1080	25	a	a	DT
8542	1080	26	cupful	cupful	NN
8542	1080	27	.	.	.
8542	1081	1	Add	add	VB
8542	1081	2	a	a	DT
8542	1081	3	little	little	JJ
8542	1081	4	water	water	NN
8542	1081	5	and	and	CC
8542	1081	6	boil	boil	VB
8542	1081	7	a	a	DT
8542	1081	8	few	few	JJ
8542	1081	9	minutes	minute	NNS
8542	1081	10	;	;	:
8542	1081	11	when	when	WRB
8542	1081	12	nearly	nearly	RB
8542	1081	13	cool	cool	JJ
8542	1081	14	,	,	,
8542	1081	15	press	press	NN
8542	1081	16	with	with	IN
8542	1081	17	the	the	DT
8542	1081	18	hands	hand	NNS
8542	1081	19	,	,	,
8542	1081	20	and	and	CC
8542	1081	21	you	-PRON-	PRP
8542	1081	22	have	have	VBP
8542	1081	23	a	a	DT
8542	1081	24	new	new	JJ
8542	1081	25	cake	cake	NN
8542	1081	26	of	of	IN
8542	1081	27	soap	soap	NN
8542	1081	28	.	.	.
8542	1082	1	Do	do	VB
8542	1082	2	not	not	RB
8542	1082	3	throw	throw	VB
8542	1082	4	away	away	RB
8542	1082	5	the	the	DT
8542	1082	6	white	white	JJ
8542	1082	7	papers	paper	NNS
8542	1082	8	around	around	IN
8542	1082	9	cracker	cracker	NN
8542	1082	10	boxes	box	NNS
8542	1082	11	.	.	.
8542	1083	1	They	-PRON-	PRP
8542	1083	2	are	be	VBP
8542	1083	3	good	good	JJ
8542	1083	4	to	to	TO
8542	1083	5	clean	clean	VB
8542	1083	6	irons	iron	NNS
8542	1083	7	and	and	CC
8542	1083	8	will	will	MD
8542	1083	9	save	save	VB
8542	1083	10	buying	buying	NN
8542	1083	11	ironing	iron	VBG
8542	1083	12	wax	wax	NN
8542	1083	13	.	.	.
8542	1084	1	If	if	IN
8542	1084	2	irons	iron	NNS
8542	1084	3	are	be	VBP
8542	1084	4	dirty	dirty	JJ
8542	1084	5	put	put	VBN
8542	1084	6	a	a	DT
8542	1084	7	good	good	JJ
8542	1084	8	layer	layer	NN
8542	1084	9	of	of	IN
8542	1084	10	salt	salt	NN
8542	1084	11	on	on	IN
8542	1084	12	newspaper	newspaper	NN
8542	1084	13	and	and	CC
8542	1084	14	rub	rub	VB
8542	1084	15	the	the	DT
8542	1084	16	irons	iron	NNS
8542	1084	17	back	back	RB
8542	1084	18	and	and	CC
8542	1084	19	forth	forth	RB
8542	1084	20	.	.	.
8542	1085	1	Save	save	VB
8542	1085	2	even	even	RB
8542	1085	3	the	the	DT
8542	1085	4	coupons	coupon	NNS
8542	1085	5	on	on	IN
8542	1085	6	your	-PRON-	PRP$
8542	1085	7	soap	soap	NN
8542	1085	8	wrappers	wrapper	NNS
8542	1085	9	.	.	.
8542	1086	1	You	-PRON-	PRP
8542	1086	2	can	can	MD
8542	1086	3	get	get	VB
8542	1086	4	a	a	DT
8542	1086	5	silver	silver	JJ
8542	1086	6	thimble	thimble	NN
8542	1086	7	for	for	IN
8542	1086	8	your	-PRON-	PRP$
8542	1086	9	mending	mend	VBG
8542	1086	10	bag	bag	NN
8542	1086	11	with	with	IN
8542	1086	12	them	-PRON-	PRP
8542	1086	13	,	,	,
8542	1086	14	if	if	IN
8542	1086	15	nothing	nothing	NN
8542	1086	16	more	more	JJR
8542	1086	17	.	.	.
8542	1087	1	Save	save	VB
8542	1087	2	your	-PRON-	PRP$
8542	1087	3	strong	strong	JJ
8542	1087	4	string	string	NN
8542	1087	5	,	,	,
8542	1087	6	to	to	TO
8542	1087	7	wrap	wrap	VB
8542	1087	8	around	around	RP
8542	1087	9	packages	package	NNS
8542	1087	10	going	go	VBG
8542	1087	11	by	by	IN
8542	1087	12	parcel	parcel	NNP
8542	1087	13	post	post	NNP
8542	1087	14	.	.	.
8542	1088	1	Also	also	RB
8542	1088	2	fold	fold	VB
8542	1088	3	nicely	nicely	RB
8542	1088	4	for	for	IN
8542	1088	5	further	further	JJ
8542	1088	6	use	use	VB
8542	1088	7	your	-PRON-	PRP$
8542	1088	8	clean	clean	JJ
8542	1088	9	wrapping	wrapping	NN
8542	1088	10	papers	paper	NNS
8542	1088	11	.	.	.
8542	1089	1	Make	make	VB
8542	1089	2	a	a	DT
8542	1089	3	bag	bag	NN
8542	1089	4	of	of	IN
8542	1089	5	pretty	pretty	JJ
8542	1089	6	cretonne	cretonne	NN
8542	1089	7	,	,	,
8542	1089	8	hang	hang	VB
8542	1089	9	in	in	IN
8542	1089	10	the	the	DT
8542	1089	11	kitchen	kitchen	NN
8542	1089	12	or	or	CC
8542	1089	13	cellar	cellar	NN
8542	1089	14	way	way	NN
8542	1089	15	,	,	,
8542	1089	16	to	to	TO
8542	1089	17	keep	keep	VB
8542	1089	18	the	the	DT
8542	1089	19	string	string	NN
8542	1089	20	and	and	CC
8542	1089	21	wrapping	wrapping	NN
8542	1089	22	paper	paper	NN
8542	1089	23	in	in	IN
8542	1089	24	.	.	.
8542	1090	1	You	-PRON-	PRP
8542	1090	2	will	will	MD
8542	1090	3	find	find	VB
8542	1090	4	it	-PRON-	PRP
8542	1090	5	very	very	RB
8542	1090	6	convenient	convenient	JJ
8542	1090	7	.	.	.
8542	1091	1	Do	do	VB
8542	1091	2	not	not	RB
8542	1091	3	throw	throw	VB
8542	1091	4	away	away	RP
8542	1091	5	small	small	JJ
8542	1091	6	pieces	piece	NNS
8542	1091	7	of	of	IN
8542	1091	8	bread	bread	NN
8542	1091	9	.	.	.
8542	1092	1	Save	save	VB
8542	1092	2	them	-PRON-	PRP
8542	1092	3	for	for	IN
8542	1092	4	plum	plum	NN
8542	1092	5	pudding	pudding	NN
8542	1092	6	,	,	,
8542	1092	7	queen	queen	NNP
8542	1092	8	's	's	POS
8542	1092	9	pudding	pudding	NN
8542	1092	10	,	,	,
8542	1092	11	or	or	CC
8542	1092	12	dressing	dress	VBG
8542	1092	13	for	for	IN
8542	1092	14	fish	fish	NN
8542	1092	15	or	or	CC
8542	1092	16	fowl	fowl	NN
8542	1092	17	.	.	.
8542	1093	1	If	if	IN
8542	1093	2	broken	break	VBN
8542	1093	3	into	into	IN
8542	1093	4	small	small	JJ
8542	1093	5	pieces	piece	NNS
8542	1093	6	and	and	CC
8542	1093	7	browned	brown	VBN
8542	1093	8	in	in	IN
8542	1093	9	a	a	DT
8542	1093	10	hot	hot	JJ
8542	1093	11	oven	oven	NN
8542	1093	12	,	,	,
8542	1093	13	it	-PRON-	PRP
8542	1093	14	is	be	VBZ
8542	1093	15	very	very	RB
8542	1093	16	nice	nice	JJ
8542	1093	17	to	to	TO
8542	1093	18	eat	eat	VB
8542	1093	19	with	with	IN
8542	1093	20	soups	soup	NNS
8542	1093	21	.	.	.
8542	1094	1	Or	or	CC
8542	1094	2	,	,	,
8542	1094	3	dry	dry	JJ
8542	1094	4	well	well	RB
8542	1094	5	,	,	,
8542	1094	6	roll	roll	VB
8542	1094	7	fine	fine	JJ
8542	1094	8	and	and	CC
8542	1094	9	keep	keep	VB
8542	1094	10	in	in	RP
8542	1094	11	a	a	DT
8542	1094	12	glass	glass	NN
8542	1094	13	jar	jar	NN
8542	1094	14	,	,	,
8542	1094	15	to	to	TO
8542	1094	16	be	be	VB
8542	1094	17	used	use	VBN
8542	1094	18	for	for	IN
8542	1094	19	breaded	bread	VBN
8542	1094	20	pork	pork	NN
8542	1094	21	chops	chop	NNS
8542	1094	22	,	,	,
8542	1094	23	croquettes	croquette	NNS
8542	1094	24	,	,	,
8542	1094	25	or	or	CC
8542	1094	26	oysters	oyster	NNS
8542	1094	27	.	.	.
8542	1095	1	=	=	NFP
8542	1095	2	To	to	TO
8542	1095	3	Mend	Mend	NNP
8542	1095	4	Broken	Broken	NNP
8542	1095	5	China=	China=	VBD
8542	1095	6	Stir	Stir	NNP
8542	1095	7	into	into	IN
8542	1095	8	a	a	DT
8542	1095	9	strong	strong	JJ
8542	1095	10	solution	solution	NN
8542	1095	11	of	of	IN
8542	1095	12	gum	gum	NN
8542	1095	13	arabic	arabic	JJ
8542	1095	14	,	,	,
8542	1095	15	plaster	plaster	NN
8542	1095	16	of	of	IN
8542	1095	17	Paris	Paris	NNP
8542	1095	18	.	.	.
8542	1096	1	Put	put	VB
8542	1096	2	this	this	DT
8542	1096	3	on	on	IN
8542	1096	4	each	each	DT
8542	1096	5	side	side	NN
8542	1096	6	of	of	IN
8542	1096	7	the	the	DT
8542	1096	8	china	china	NNP
8542	1096	9	,	,	,
8542	1096	10	holding	hold	VBG
8542	1096	11	together	together	RB
8542	1096	12	for	for	IN
8542	1096	13	a	a	DT
8542	1096	14	few	few	JJ
8542	1096	15	minutes	minute	NNS
8542	1096	16	.	.	.
8542	1097	1	Make	make	VB
8542	1097	2	it	-PRON-	PRP
8542	1097	3	as	as	RB
8542	1097	4	thick	thick	JJ
8542	1097	5	as	as	IN
8542	1097	6	cream	cream	NN
8542	1097	7	.	.	.
8542	1098	1	=	=	VBZ
8542	1098	2	To	to	IN
8542	1098	3	Clean	Clean	NNP
8542	1098	4	Old	old	JJ
8542	1098	5	Jewelry=	Jewelry=	VBZ
8542	1098	6	Wash	wash	VB
8542	1098	7	in	in	IN
8542	1098	8	warm	warm	JJ
8542	1098	9	water	water	NN
8542	1098	10	containing	contain	VBG
8542	1098	11	a	a	DT
8542	1098	12	little	little	JJ
8542	1098	13	ammonia	ammonia	NN
8542	1098	14	.	.	.
8542	1099	1	If	if	IN
8542	1099	2	very	very	RB
8542	1099	3	dirty	dirty	JJ
8542	1099	4	rub	rub	NN
8542	1099	5	with	with	IN
8542	1099	6	a	a	DT
8542	1099	7	brush	brush	NN
8542	1099	8	.	.	.
8542	1100	1	This	this	DT
8542	1100	2	is	be	VBZ
8542	1100	3	very	very	RB
8542	1100	4	good	good	JJ
8542	1100	5	also	also	RB
8542	1100	6	for	for	IN
8542	1100	7	cleaning	clean	VBG
8542	1100	8	hair	hair	NN
8542	1100	9	brushes	brush	NNS
8542	1100	10	and	and	CC
8542	1100	11	combs	comb	NNS
8542	1100	12	.	.	.
8542	1101	1	=	=	NFP
8542	1101	2	Dish	Dish	NNP
8542	1101	3	Washing	Washing	NNP
8542	1101	4	Made	make	VBD
8542	1101	5	a	a	DT
8542	1101	6	Pleasure=	pleasure=	NN
8542	1101	7	First	first	RB
8542	1101	8	of	of	IN
8542	1101	9	all	all	DT
8542	1101	10	,	,	,
8542	1101	11	remove	remove	VB
8542	1101	12	all	all	DT
8542	1101	13	refuse	refuse	NN
8542	1101	14	from	from	IN
8542	1101	15	the	the	DT
8542	1101	16	dishes	dish	NNS
8542	1101	17	.	.	.
8542	1102	1	Place	place	VB
8542	1102	2	them	-PRON-	PRP
8542	1102	3	near	near	IN
8542	1102	4	the	the	DT
8542	1102	5	sink	sink	NN
8542	1102	6	,	,	,
8542	1102	7	large	large	JJ
8542	1102	8	plates	plate	NNS
8542	1102	9	at	at	IN
8542	1102	10	the	the	DT
8542	1102	11	bottom	bottom	NN
8542	1102	12	,	,	,
8542	1102	13	then	then	RB
8542	1102	14	the	the	DT
8542	1102	15	smaller	small	JJR
8542	1102	16	ones	one	NNS
8542	1102	17	,	,	,
8542	1102	18	then	then	RB
8542	1102	19	saucers	saucer	NNS
8542	1102	20	.	.	.
8542	1103	1	Have	have	VBP
8542	1103	2	a	a	DT
8542	1103	3	large	large	JJ
8542	1103	4	pan	pan	NN
8542	1103	5	full	full	JJ
8542	1103	6	of	of	IN
8542	1103	7	very	very	RB
8542	1103	8	hot	hot	JJ
8542	1103	9	water	water	NN
8542	1103	10	.	.	.
8542	1104	1	Make	make	VB
8542	1104	2	a	a	DT
8542	1104	3	good	good	JJ
8542	1104	4	soap	soap	NN
8542	1104	5	suds	sud	NNS
8542	1104	6	by	by	IN
8542	1104	7	using	use	VBG
8542	1104	8	a	a	DT
8542	1104	9	soap	soap	NN
8542	1104	10	shaker	shaker	NN
8542	1104	11	.	.	.
8542	1105	1	Wash	wash	VB
8542	1105	2	the	the	DT
8542	1105	3	tumblers	tumbler	NNS
8542	1105	4	and	and	CC
8542	1105	5	all	all	DT
8542	1105	6	glassware	glassware	VB
8542	1105	7	first	first	RB
8542	1105	8	,	,	,
8542	1105	9	and	and	CC
8542	1105	10	wipe	wipe	NN
8542	1105	11	at	at	RB
8542	1105	12	once	once	RB
8542	1105	13	.	.	.
8542	1106	1	Use	use	VB
8542	1106	2	a	a	DT
8542	1106	3	handle	handle	NN
8542	1106	4	dish	dish	NN
8542	1106	5	cloth	cloth	NN
8542	1106	6	(	(	-LRB-
8542	1106	7	which	which	WDT
8542	1106	8	can	can	MD
8542	1106	9	be	be	VB
8542	1106	10	bought	buy	VBN
8542	1106	11	for	for	IN
8542	1106	12	five	five	CD
8542	1106	13	cents	cent	NNS
8542	1106	14	)	)	-RRB-
8542	1106	15	,	,	,
8542	1106	16	for	for	IN
8542	1106	17	these	these	DT
8542	1106	18	,	,	,
8542	1106	19	as	as	IN
8542	1106	20	the	the	DT
8542	1106	21	water	water	NN
8542	1106	22	will	will	MD
8542	1106	23	be	be	VB
8542	1106	24	too	too	RB
8542	1106	25	hot	hot	JJ
8542	1106	26	for	for	IN
8542	1106	27	the	the	DT
8542	1106	28	hands	hand	NNS
8542	1106	29	.	.	.
8542	1107	1	Wash	wash	VB
8542	1107	2	the	the	DT
8542	1107	3	silver	silver	NN
8542	1107	4	next	next	RB
8542	1107	5	.	.	.
8542	1108	1	Have	have	VBP
8542	1108	2	a	a	DT
8542	1108	3	large	large	JJ
8542	1108	4	pan	pan	NN
8542	1108	5	,	,	,
8542	1108	6	in	in	IN
8542	1108	7	which	which	WDT
8542	1108	8	to	to	TO
8542	1108	9	place	place	VB
8542	1108	10	the	the	DT
8542	1108	11	clean	clean	JJ
8542	1108	12	dishes	dish	NNS
8542	1108	13	,	,	,
8542	1108	14	cups	cup	NNS
8542	1108	15	and	and	CC
8542	1108	16	bowls	bowl	VBZ
8542	1108	17	first	first	RB
8542	1108	18	.	.	.
8542	1109	1	When	when	WRB
8542	1109	2	all	all	DT
8542	1109	3	are	be	VBP
8542	1109	4	washed	wash	VBN
8542	1109	5	pour	pour	NN
8542	1109	6	over	over	IN
8542	1109	7	them	-PRON-	PRP
8542	1109	8	boiling	boil	VBG
8542	1109	9	or	or	CC
8542	1109	10	very	very	RB
8542	1109	11	hot	hot	JJ
8542	1109	12	water	water	NN
8542	1109	13	,	,	,
8542	1109	14	and	and	CC
8542	1109	15	wipe	wipe	NN
8542	1109	16	quickly	quickly	RB
8542	1109	17	.	.	.
8542	1110	1	Pans	pan	NNS
8542	1110	2	and	and	CC
8542	1110	3	kettles	kettle	NNS
8542	1110	4	come	come	VBP
8542	1110	5	last	last	RB
8542	1110	6	.	.	.
8542	1111	1	Always	always	RB
8542	1111	2	have	have	VB
8542	1111	3	a	a	DT
8542	1111	4	cake	cake	NN
8542	1111	5	of	of	IN
8542	1111	6	sand	sand	NN
8542	1111	7	soap	soap	NN
8542	1111	8	or	or	CC
8542	1111	9	a	a	DT
8542	1111	10	can	can	NN
8542	1111	11	of	of	IN
8542	1111	12	cleaning	clean	VBG
8542	1111	13	powder	powder	NN
8542	1111	14	,	,	,
8542	1111	15	for	for	IN
8542	1111	16	scouring	scour	VBG
8542	1111	17	the	the	DT
8542	1111	18	pie	pie	NN
8542	1111	19	plates	plate	NNS
8542	1111	20	and	and	CC
8542	1111	21	bottoms	bottom	NNS
8542	1111	22	of	of	IN
8542	1111	23	kettles	kettle	NNS
8542	1111	24	.	.	.
8542	1112	1	It	-PRON-	PRP
8542	1112	2	is	be	VBZ
8542	1112	3	very	very	RB
8542	1112	4	little	little	JJ
8542	1112	5	work	work	NN
8542	1112	6	to	to	TO
8542	1112	7	keep	keep	VB
8542	1112	8	baking	bake	VBG
8542	1112	9	tins	tin	NNS
8542	1112	10	and	and	CC
8542	1112	11	kitchen	kitchen	NN
8542	1112	12	utensils	utensil	NNS
8542	1112	13	in	in	IN
8542	1112	14	good	good	JJ
8542	1112	15	condition	condition	NN
8542	1112	16	,	,	,
8542	1112	17	if	if	IN
8542	1112	18	washed	wash	VBN
8542	1112	19	perfectly	perfectly	RB
8542	1112	20	clean	clean	JJ
8542	1112	21	each	each	DT
8542	1112	22	time	time	NN
8542	1112	23	they	-PRON-	PRP
8542	1112	24	are	be	VBP
8542	1112	25	used	use	VBN
8542	1112	26	.	.	.
8542	1113	1	Wash	wash	VB
8542	1113	2	the	the	DT
8542	1113	3	dish	dish	JJ
8542	1113	4	towels	towel	NNS
8542	1113	5	,	,	,
8542	1113	6	at	at	IN
8542	1113	7	least	least	JJS
8542	1113	8	once	once	RB
8542	1113	9	every	every	DT
8542	1113	10	day	day	NN
8542	1113	11	,	,	,
8542	1113	12	and	and	CC
8542	1113	13	never	never	RB
8542	1113	14	use	use	VB
8542	1113	15	them	-PRON-	PRP
8542	1113	16	for	for	IN
8542	1113	17	anything	anything	NN
8542	1113	18	else	else	RB
8542	1113	19	.	.	.
8542	1114	1	With	with	IN
8542	1114	2	clean	clean	JJ
8542	1114	3	hot	hot	JJ
8542	1114	4	water	water	NN
8542	1114	5	,	,	,
8542	1114	6	clean	clean	JJ
8542	1114	7	towels	towel	NNS
8542	1114	8	,	,	,
8542	1114	9	and	and	CC
8542	1114	10	plenty	plenty	NN
8542	1114	11	of	of	IN
8542	1114	12	soap	soap	NN
8542	1114	13	dishwashing	dishwashing	NN
8542	1114	14	is	be	VBZ
8542	1114	15	made	make	VBN
8542	1114	16	easy	easy	JJ
8542	1114	17	.	.	.
8542	1115	1	If	if	IN
8542	1115	2	you	-PRON-	PRP
8542	1115	3	live	live	VBP
8542	1115	4	in	in	IN
8542	1115	5	New	New	NNP
8542	1115	6	England	England	NNP
8542	1115	7	,	,	,
8542	1115	8	your	-PRON-	PRP$
8542	1115	9	sink	sink	NN
8542	1115	10	will	will	MD
8542	1115	11	be	be	VB
8542	1115	12	in	in	IN
8542	1115	13	front	front	NN
8542	1115	14	of	of	IN
8542	1115	15	a	a	DT
8542	1115	16	window	window	NN
8542	1115	17	.	.	.
8542	1116	1	Be	be	VB
8542	1116	2	sure	sure	JJ
8542	1116	3	and	and	CC
8542	1116	4	plant	plant	VB
8542	1116	5	just	just	RB
8542	1116	6	outside	outside	RB
8542	1116	7	of	of	IN
8542	1116	8	this	this	DT
8542	1116	9	window	window	NN
8542	1116	10	nasturtiums	nasturtium	NNS
8542	1116	11	,	,	,
8542	1116	12	a	a	DT
8542	1116	13	bed	bed	NN
8542	1116	14	of	of	IN
8542	1116	15	pansies	pansy	NNS
8542	1116	16	,	,	,
8542	1116	17	morning	morning	NN
8542	1116	18	glories	glory	NNS
8542	1116	19	and	and	CC
8542	1116	20	for	for	IN
8542	1116	21	fall	fall	NN
8542	1116	22	flowers	flower	NNS
8542	1116	23	,	,	,
8542	1116	24	salvia	salvia	NNP
8542	1116	25	.	.	.
8542	1117	1	These	these	DT
8542	1117	2	bright	bright	JJ
8542	1117	3	blossoms	blossom	NNS
8542	1117	4	will	will	MD
8542	1117	5	add	add	VB
8542	1117	6	to	to	IN
8542	1117	7	your	-PRON-	PRP$
8542	1117	8	pleasure	pleasure	NN
8542	1117	9	while	while	IN
8542	1117	10	washing	wash	VBG
8542	1117	11	dishes	dish	NNS
8542	1117	12	.	.	.
8542	1118	1	=	=	NFP
8542	1118	2	A	a	DT
8542	1118	3	Space	space	NN
8542	1118	4	Saver=	saver=	NN
8542	1118	5	If	if	IN
8542	1118	6	you	-PRON-	PRP
8542	1118	7	are	be	VBP
8542	1118	8	crowded	crowd	VBN
8542	1118	9	for	for	IN
8542	1118	10	space	space	NN
8542	1118	11	in	in	IN
8542	1118	12	closet	closet	NNP
8542	1118	13	,	,	,
8542	1118	14	kitchen	kitchen	NN
8542	1118	15	or	or	CC
8542	1118	16	pantry	pantry	NN
8542	1118	17	buy	buy	VBP
8542	1118	18	a	a	DT
8542	1118	19	spiral	spiral	JJ
8542	1118	20	spring	spring	NN
8542	1118	21	,	,	,
8542	1118	22	such	such	JJ
8542	1118	23	as	as	IN
8542	1118	24	is	be	VBZ
8542	1118	25	used	use	VBN
8542	1118	26	for	for	IN
8542	1118	27	sash	sash	NN
8542	1118	28	curtains	curtain	NNS
8542	1118	29	.	.	.
8542	1119	1	Fasten	fasten	RB
8542	1119	2	the	the	DT
8542	1119	3	end	end	NN
8542	1119	4	pieces	piece	NNS
8542	1119	5	to	to	IN
8542	1119	6	the	the	DT
8542	1119	7	back	back	NN
8542	1119	8	of	of	IN
8542	1119	9	the	the	DT
8542	1119	10	door	door	NN
8542	1119	11	,	,	,
8542	1119	12	and	and	CC
8542	1119	13	stretch	stretch	VB
8542	1119	14	the	the	DT
8542	1119	15	spring	spring	NN
8542	1119	16	from	from	IN
8542	1119	17	end	end	NN
8542	1119	18	to	to	IN
8542	1119	19	end	end	NN
8542	1119	20	.	.	.
8542	1120	1	You	-PRON-	PRP
8542	1120	2	now	now	RB
8542	1120	3	have	have	VBP
8542	1120	4	a	a	DT
8542	1120	5	fine	fine	JJ
8542	1120	6	place	place	NN
8542	1120	7	to	to	TO
8542	1120	8	hang	hang	VB
8542	1120	9	towels	towel	NNS
8542	1120	10	,	,	,
8542	1120	11	stockings	stocking	NNS
8542	1120	12	or	or	CC
8542	1120	13	neckties	necktie	NNS
8542	1120	14	,	,	,
8542	1120	15	or	or	CC
8542	1120	16	if	if	IN
8542	1120	17	used	use	VBN
8542	1120	18	in	in	IN
8542	1120	19	a	a	DT
8542	1120	20	pantry	pantry	NN
8542	1120	21	,	,	,
8542	1120	22	to	to	TO
8542	1120	23	keep	keep	VB
8542	1120	24	covers	cover	NNS
8542	1120	25	.	.	.
8542	1121	1	=	=	NFP
8542	1121	2	Another	another	DT
8542	1121	3	Space	space	NN
8542	1121	4	Saver=	Saver=	NNS
8542	1121	5	If	if	IN
8542	1121	6	you	-PRON-	PRP
8542	1121	7	have	have	VBP
8542	1121	8	no	no	DT
8542	1121	9	closet	closet	NN
8542	1121	10	in	in	IN
8542	1121	11	your	-PRON-	PRP$
8542	1121	12	room	room	NN
8542	1121	13	,	,	,
8542	1121	14	get	get	VB
8542	1121	15	a	a	DT
8542	1121	16	board	board	NN
8542	1121	17	,	,	,
8542	1121	18	nine	nine	CD
8542	1121	19	inches	inch	NNS
8542	1121	20	wide	wide	JJ
8542	1121	21	,	,	,
8542	1121	22	and	and	CC
8542	1121	23	three	three	CD
8542	1121	24	or	or	CC
8542	1121	25	four	four	CD
8542	1121	26	feet	foot	NNS
8542	1121	27	long	long	JJ
8542	1121	28	.	.	.
8542	1122	1	Put	put	VB
8542	1122	2	it	-PRON-	PRP
8542	1122	3	in	in	IN
8542	1122	4	the	the	DT
8542	1122	5	most	most	RBS
8542	1122	6	convenient	convenient	JJ
8542	1122	7	place	place	NN
8542	1122	8	in	in	IN
8542	1122	9	your	-PRON-	PRP$
8542	1122	10	room	room	NN
8542	1122	11	on	on	IN
8542	1122	12	two	two	CD
8542	1122	13	brackets	bracket	NNS
8542	1122	14	.	.	.
8542	1123	1	Stain	stain	VB
8542	1123	2	it	-PRON-	PRP
8542	1123	3	the	the	DT
8542	1123	4	color	color	NN
8542	1123	5	of	of	IN
8542	1123	6	your	-PRON-	PRP$
8542	1123	7	woodwork	woodwork	NN
8542	1123	8	.	.	.
8542	1124	1	Screw	Screw	VBN
8542	1124	2	into	into	IN
8542	1124	3	the	the	DT
8542	1124	4	under	under	JJ
8542	1124	5	side	side	NN
8542	1124	6	of	of	IN
8542	1124	7	the	the	DT
8542	1124	8	board	board	NN
8542	1124	9	,	,	,
8542	1124	10	wardrobe	wardrobe	NNP
8542	1124	11	hooks	hooks	NNP
8542	1124	12	.	.	.
8542	1125	1	Now	now	RB
8542	1125	2	get	get	VB
8542	1125	3	a	a	DT
8542	1125	4	pretty	pretty	JJ
8542	1125	5	piece	piece	NN
8542	1125	6	of	of	IN
8542	1125	7	cretonne	cretonne	NN
8542	1125	8	or	or	CC
8542	1125	9	denim	denim	NN
8542	1125	10	,	,	,
8542	1125	11	hem	hem	NNP
8542	1125	12	top	top	NN
8542	1125	13	and	and	CC
8542	1125	14	bottom	bottom	NN
8542	1125	15	,	,	,
8542	1125	16	and	and	CC
8542	1125	17	tack	tack	NN
8542	1125	18	with	with	IN
8542	1125	19	brass	brass	NN
8542	1125	20	headed	head	VBN
8542	1125	21	tacks	tack	NNS
8542	1125	22	to	to	IN
8542	1125	23	the	the	DT
8542	1125	24	shelf	shelf	NN
8542	1125	25	,	,	,
8542	1125	26	having	have	VBG
8542	1125	27	it	-PRON-	PRP
8542	1125	28	long	long	RB
8542	1125	29	enough	enough	RB
8542	1125	30	to	to	TO
8542	1125	31	come	come	VB
8542	1125	32	to	to	IN
8542	1125	33	the	the	DT
8542	1125	34	floor	floor	NN
8542	1125	35	,	,	,
8542	1125	36	and	and	CC
8542	1125	37	around	around	IN
8542	1125	38	the	the	DT
8542	1125	39	ends	end	NNS
8542	1125	40	of	of	IN
8542	1125	41	the	the	DT
8542	1125	42	board	board	NN
8542	1125	43	.	.	.
8542	1126	1	Use	use	VB
8542	1126	2	the	the	DT
8542	1126	3	top	top	NN
8542	1126	4	for	for	IN
8542	1126	5	a	a	DT
8542	1126	6	book	book	NN
8542	1126	7	shelf	shelf	NN
8542	1126	8	or	or	CC
8542	1126	9	hats	hat	NNS
8542	1126	10	.	.	.
8542	1127	1	=	=	NFP
8542	1127	2	If	if	IN
8542	1127	3	the	the	DT
8542	1127	4	Freshness	freshness	NN
8542	1127	5	of	of	IN
8542	1127	6	Eggs	egg	NNS
8542	1127	7	is	be	VBZ
8542	1127	8	Doubtful=	Doubtful=	NFP
8542	1127	9	Break	break	VB
8542	1127	10	each	each	DT
8542	1127	11	one	one	NN
8542	1127	12	separately	separately	RB
8542	1127	13	into	into	IN
8542	1127	14	a	a	DT
8542	1127	15	cup	cup	NN
8542	1127	16	,	,	,
8542	1127	17	before	before	IN
8542	1127	18	mixing	mix	VBG
8542	1127	19	together	together	RB
8542	1127	20	.	.	.
8542	1128	1	Yolks	yolk	NNS
8542	1128	2	and	and	CC
8542	1128	3	whites	white	NNS
8542	1128	4	beaten	beat	VBN
8542	1128	5	separately	separately	RB
8542	1128	6	,	,	,
8542	1128	7	make	make	VBP
8542	1128	8	a	a	DT
8542	1128	9	cake	cake	NN
8542	1128	10	much	much	RB
8542	1128	11	lighter	light	JJR
8542	1128	12	than	than	IN
8542	1128	13	when	when	WRB
8542	1128	14	beaten	beat	VBN
8542	1128	15	together	together	RB
8542	1128	16	.	.	.
8542	1129	1	=	=	NFP
8542	1129	2	When	when	WRB
8542	1129	3	Bread	bread	NN
8542	1129	4	Cooks	Cooks	NNP
8542	1129	5	Too	too	RB
8542	1129	6	Quickly=	quickly=	XX
8542	1129	7	When	when	WRB
8542	1129	8	your	-PRON-	PRP$
8542	1129	9	bread	bread	NN
8542	1129	10	is	be	VBZ
8542	1129	11	browning	brown	VBG
8542	1129	12	on	on	IN
8542	1129	13	the	the	DT
8542	1129	14	outside	outside	NN
8542	1129	15	,	,	,
8542	1129	16	before	before	IN
8542	1129	17	it	-PRON-	PRP
8542	1129	18	is	be	VBZ
8542	1129	19	cooked	cook	VBN
8542	1129	20	inside	inside	RB
8542	1129	21	,	,	,
8542	1129	22	put	put	VB
8542	1129	23	a	a	DT
8542	1129	24	clean	clean	JJ
8542	1129	25	piece	piece	NN
8542	1129	26	of	of	IN
8542	1129	27	brown	brown	JJ
8542	1129	28	paper	paper	NN
8542	1129	29	over	over	IN
8542	1129	30	it	-PRON-	PRP
8542	1129	31	.	.	.
8542	1130	1	This	this	DT
8542	1130	2	will	will	MD
8542	1130	3	prevent	prevent	VB
8542	1130	4	scorching	scorching	NN
8542	1130	5	.	.	.
8542	1131	1	=	=	NFP
8542	1131	2	To	to	TO
8542	1131	3	Remove	remove	VB
8542	1131	4	the	the	DT
8542	1131	5	Odor	Odor	NNP
8542	1131	6	of	of	IN
8542	1131	7	Onions=	onions=	DT
8542	1131	8	Fill	Fill	NNP
8542	1131	9	with	with	IN
8542	1131	10	cold	cold	JJ
8542	1131	11	water	water	NN
8542	1131	12	kettles	kettle	NNS
8542	1131	13	and	and	CC
8542	1131	14	sauce	sauce	NN
8542	1131	15	pans	pan	NNS
8542	1131	16	in	in	IN
8542	1131	17	which	which	WDT
8542	1131	18	they	-PRON-	PRP
8542	1131	19	have	have	VBP
8542	1131	20	been	be	VBN
8542	1131	21	cooked	cook	VBN
8542	1131	22	adding	add	VBG
8542	1131	23	a	a	DT
8542	1131	24	tablespoonful	tablespoonful	NN
8542	1131	25	of	of	IN
8542	1131	26	bread	bread	NN
8542	1131	27	soda	soda	NN
8542	1131	28	and	and	CC
8542	1131	29	the	the	DT
8542	1131	30	same	same	JJ
8542	1131	31	of	of	IN
8542	1131	32	ammonia	ammonia	NN
8542	1131	33	.	.	.
8542	1132	1	Let	let	VB
8542	1132	2	stand	stand	VB
8542	1132	3	on	on	IN
8542	1132	4	the	the	DT
8542	1132	5	stove	stove	NN
8542	1132	6	until	until	IN
8542	1132	7	it	-PRON-	PRP
8542	1132	8	boils	boil	VBZ
8542	1132	9	.	.	.
8542	1133	1	Then	then	RB
8542	1133	2	wash	wash	VB
8542	1133	3	in	in	RP
8542	1133	4	hot	hot	JJ
8542	1133	5	suds	sud	NNS
8542	1133	6	and	and	CC
8542	1133	7	rinse	rinse	VB
8542	1133	8	well	well	RB
8542	1133	9	.	.	.
8542	1134	1	A	a	DT
8542	1134	2	pudding	pudding	JJ
8542	1134	3	or	or	CC
8542	1134	4	bean	bean	NN
8542	1134	5	pot	pot	NN
8542	1134	6	,	,	,
8542	1134	7	treated	treat	VBN
8542	1134	8	in	in	IN
8542	1134	9	this	this	DT
8542	1134	10	way	way	NN
8542	1134	11	,	,	,
8542	1134	12	will	will	MD
8542	1134	13	wash	wash	VB
8542	1134	14	easily	easily	RB
8542	1134	15	.	.	.
8542	1135	1	Wood	wood	NN
8542	1135	2	ashes	ashe	NNS
8542	1135	3	in	in	IN
8542	1135	4	the	the	DT
8542	1135	5	water	water	NN
8542	1135	6	will	will	MD
8542	1135	7	have	have	VB
8542	1135	8	the	the	DT
8542	1135	9	same	same	JJ
8542	1135	10	effect	effect	NN
8542	1135	11	.	.	.
8542	1136	1	=	=	NFP
8542	1136	2	Never	never	RB
8542	1136	3	Leave	leave	VB
8542	1136	4	a	a	DT
8542	1136	5	Glass	Glass	NNP
8542	1136	6	of	of	IN
8542	1136	7	Water	Water	NNP
8542	1136	8	or	or	CC
8542	1136	9	Medicine	Medicine	NNP
8542	1136	10	,	,	,
8542	1136	11	Uncovered	uncover	VBN
8542	1136	12	in	in	IN
8542	1136	13	a	a	DT
8542	1136	14	Room=	room=	NN
8542	1136	15	This	this	DT
8542	1136	16	is	be	VBZ
8542	1136	17	very	very	RB
8542	1136	18	_	_	NNP
8542	1136	19	important	important	JJ
8542	1136	20	_	_	NNP
8542	1136	21	.	.	.
8542	1137	1	Water	water	NN
8542	1137	2	will	will	MD
8542	1137	3	absorb	absorb	VB
8542	1137	4	all	all	PDT
8542	1137	5	the	the	DT
8542	1137	6	gases	gas	NNS
8542	1137	7	,	,	,
8542	1137	8	with	with	IN
8542	1137	9	which	which	WDT
8542	1137	10	a	a	DT
8542	1137	11	room	room	NN
8542	1137	12	is	be	VBZ
8542	1137	13	filled	fill	VBN
8542	1137	14	from	from	IN
8542	1137	15	the	the	DT
8542	1137	16	respiration	respiration	NN
8542	1137	17	of	of	IN
8542	1137	18	those	those	DT
8542	1137	19	sleeping	sleep	VBG
8542	1137	20	in	in	IN
8542	1137	21	the	the	DT
8542	1137	22	room	room	NN
8542	1137	23	.	.	.
8542	1138	1	=	=	NFP
8542	1138	2	Weights	Weights	NNP
8542	1138	3	and	and	CC
8542	1138	4	Measures=	measures=	JJ
8542	1138	5	4	4	CD
8542	1138	6	Teaspoonsfuls	teaspoonsful	NNS
8542	1138	7	equal	equal	JJ
8542	1138	8	1	1	CD
8542	1138	9	tablespoonful	tablespoonful	JJ
8542	1138	10	of	of	IN
8542	1138	11	liquid	liquid	NN
8542	1138	12	.	.	.
8542	1139	1	4	4	CD
8542	1139	2	Tablespoonfuls	tablespoonful	NNS
8542	1139	3	equal	equal	VBP
8542	1139	4	half	half	PDT
8542	1139	5	a	a	DT
8542	1139	6	gill	gill	NN
8542	1139	7	.	.	.
8542	1140	1	2	2	CD
8542	1140	2	Coffee	coffee	NN
8542	1140	3	-	-	HYPH
8542	1140	4	cupfuls	cupful	NNS
8542	1140	5	equal	equal	NN
8542	1140	6	1	1	CD
8542	1140	7	pint	pint	NN
8542	1140	8	.	.	.
8542	1141	1	2	2	LS
8542	1141	2	Pints	Pints	NNPS
8542	1141	3	equal	equal	VBP
8542	1141	4	1	1	CD
8542	1141	5	quart	quart	NN
8542	1141	6	.	.	.
8542	1142	1	4	4	CD
8542	1142	2	Coffee	coffee	NN
8542	1142	3	-	-	HYPH
8542	1142	4	cupfuls	cupful	NNS
8542	1142	5	of	of	IN
8542	1142	6	sifted	sift	VBN
8542	1142	7	flour	flour	NN
8542	1142	8	equal	equal	JJ
8542	1142	9	1	1	CD
8542	1142	10	pound	pound	NN
8542	1142	11	.	.	.
8542	1143	1	1	1	CD
8542	1143	2	Quart	Quart	NNP
8542	1143	3	of	of	IN
8542	1143	4	unsifted	unsifte	VBN
8542	1143	5	flour	flour	NN
8542	1143	6	equals	equal	VBZ
8542	1143	7	1	1	CD
8542	1143	8	pound	pound	NN
8542	1143	9	.	.	.
8542	1144	1	1	1	CD
8542	1144	2	Pint	pint	NN
8542	1144	3	of	of	IN
8542	1144	4	granulated	granulate	VBN
8542	1144	5	sugar	sugar	NN
8542	1144	6	equals	equal	VBZ
8542	1144	7	1	1	CD
8542	1144	8	pound	pound	NN
8542	1144	9	.	.	.
8542	1145	1	1	1	CD
8542	1145	2	Coffee	coffee	NN
8542	1145	3	-	-	HYPH
8542	1145	4	cupful	cupful	JJ
8542	1145	5	of	of	IN
8542	1145	6	cold	cold	JJ
8542	1145	7	butter	butter	NN
8542	1145	8	pressed	press	VBD
8542	1145	9	down	down	RP
8542	1145	10	equals	equal	VBZ
8542	1145	11	1	1	CD
8542	1145	12	pound	pound	NN
8542	1145	13	.	.	.
8542	1146	1	An	an	DT
8542	1146	2	ordinary	ordinary	JJ
8542	1146	3	tumbler	tumbler	NN
8542	1146	4	holds	hold	VBZ
8542	1146	5	the	the	DT
8542	1146	6	same	same	JJ
8542	1146	7	as	as	IN
8542	1146	8	a	a	DT
8542	1146	9	coffee	coffee	NN
8542	1146	10	cup	cup	NN
8542	1146	11	.	.	.
8542	1147	1	It	-PRON-	PRP
8542	1147	2	is	be	VBZ
8542	1147	3	well	well	JJ
8542	1147	4	to	to	TO
8542	1147	5	have	have	VB
8542	1147	6	a	a	DT
8542	1147	7	tin	tin	NN
8542	1147	8	or	or	CC
8542	1147	9	glass	glass	NN
8542	1147	10	cup	cup	NN
8542	1147	11	,	,	,
8542	1147	12	marked	mark	VBN
8542	1147	13	in	in	IN
8542	1147	14	thirds	third	NNS
8542	1147	15	or	or	CC
8542	1147	16	quarters	quarter	NNS
8542	1147	17	for	for	IN
8542	1147	18	measuring	measure	VBG
8542	1147	19	.	.	.
8542	1148	1	=	=	NFP
8542	1148	2	When	when	WRB
8542	1148	3	to	to	IN
8542	1148	4	Salt	salt	NN
8542	1148	5	Vegetables=	vegetables=	NN
8542	1148	6	Every	every	DT
8542	1148	7	kind	kind	NN
8542	1148	8	of	of	IN
8542	1148	9	food	food	NN
8542	1148	10	and	and	CC
8542	1148	11	all	all	DT
8542	1148	12	kinds	kind	NNS
8542	1148	13	of	of	IN
8542	1148	14	vegetables	vegetable	NNS
8542	1148	15	need	need	VBP
8542	1148	16	a	a	DT
8542	1148	17	little	little	JJ
8542	1148	18	salt	salt	NN
8542	1148	19	when	when	WRB
8542	1148	20	cooking	cooking	NN
8542	1148	21	.	.	.
8542	1149	1	Do	do	VB
8542	1149	2	not	not	RB
8542	1149	3	wait	wait	VB
8542	1149	4	until	until	IN
8542	1149	5	the	the	DT
8542	1149	6	vegetables	vegetable	NNS
8542	1149	7	are	be	VBP
8542	1149	8	done	do	VBN
8542	1149	9	.	.	.
8542	1150	1	Salt	salt	VB
8542	1150	2	the	the	DT
8542	1150	3	water	water	NN
8542	1150	4	they	-PRON-	PRP
8542	1150	5	are	be	VBP
8542	1150	6	boiled	boil	VBN
8542	1150	7	in	in	RP
8542	1150	8	after	after	IN
8542	1150	9	they	-PRON-	PRP
8542	1150	10	begin	begin	VBP
8542	1150	11	to	to	TO
8542	1150	12	boil	boil	VB
8542	1150	13	.	.	.
8542	1151	1	=	=	NFP
8542	1151	2	What	what	WP
8542	1151	3	to	to	TO
8542	1151	4	Serve	serve	VB
8542	1151	5	With	with	IN
8542	1151	6	Meats=	meats=	NN
8542	1151	7	_	_	NNP
8542	1151	8	Roast	Roast	NNP
8542	1151	9	Beef	Beef	NNP
8542	1151	10	and	and	CC
8542	1151	11	Turkey	Turkey	NNP
8542	1151	12	_	_	NNP
8542	1151	13	Squash	Squash	NNP
8542	1151	14	,	,	,
8542	1151	15	turnips	turnip	NNS
8542	1151	16	,	,	,
8542	1151	17	onions	onion	NNS
8542	1151	18	and	and	CC
8542	1151	19	cranberry	cranberry	NN
8542	1151	20	sauce	sauce	NN
8542	1151	21	.	.	.
8542	1152	1	_	_	NNP
8542	1152	2	Roast	Roast	NNP
8542	1152	3	Pork	Pork	NNP
8542	1152	4	_	_	NNP
8542	1152	5	Spinach	Spinach	NNP
8542	1152	6	,	,	,
8542	1152	7	onions	onion	NNS
8542	1152	8	and	and	CC
8542	1152	9	apple	apple	NN
8542	1152	10	sauce	sauce	NN
8542	1152	11	.	.	.
8542	1153	1	_	_	NNP
8542	1153	2	Roast	Roast	NNP
8542	1153	3	Lamb	Lamb	NNP
8542	1153	4	_	_	NNP
8542	1153	5	Mint	Mint	NNP
8542	1153	6	sauce	sauce	NN
8542	1153	7	.	.	.
8542	1154	1	_	_	NNP
8542	1154	2	Roast	Roast	NNP
8542	1154	3	Mutton	Mutton	NNP
8542	1154	4	_	_	NNP
8542	1154	5	Currant	Currant	NNP
8542	1154	6	jelly	jelly	NN
8542	1154	7	and	and	CC
8542	1154	8	vegetables	vegetable	NNS
8542	1154	9	.	.	.
8542	1155	1	With	with	IN
8542	1155	2	all	all	DT
8542	1155	3	kinds	kind	NNS
8542	1155	4	of	of	IN
8542	1155	5	meat	meat	NN
8542	1155	6	and	and	CC
8542	1155	7	fowl	fowl	NN
8542	1155	8	pickles	pickle	NNS
8542	1155	9	are	be	VBP
8542	1155	10	always	always	RB
8542	1155	11	good	good	JJ
8542	1155	12	.	.	.
8542	1156	1	Make	make	VB
8542	1156	2	your	-PRON-	PRP$
8542	1156	3	own	own	JJ
8542	1156	4	pickles	pickle	NNS
8542	1156	5	,	,	,
8542	1156	6	after	after	IN
8542	1156	7	recipes	recipe	NNS
8542	1156	8	found	find	VBN
8542	1156	9	in	in	IN
8542	1156	10	this	this	DT
8542	1156	11	book	book	NN
8542	1156	12	.	.	.
8542	1157	1	=	=	NFP
8542	1157	2	The	the	DT
8542	1157	3	Length	Length	NNP
8542	1157	4	of	of	IN
8542	1157	5	Time	Time	NNP
8542	1157	6	to	to	IN
8542	1157	7	Cook	Cook	NNP
8542	1157	8	Meats=	meats=	NN
8542	1157	9	_	_	NNP
8542	1157	10	Lamb	Lamb	NNP
8542	1157	11	_	_	NNP
8542	1157	12	Roast	Roast	NNP
8542	1157	13	a	a	DT
8542	1157	14	leg	leg	NN
8542	1157	15	of	of	IN
8542	1157	16	lamb	lamb	NNP
8542	1157	17	three	three	CD
8542	1157	18	hours	hour	NNS
8542	1157	19	.	.	.
8542	1158	1	Wash	wash	VB
8542	1158	2	clean	clean	JJ
8542	1158	3	,	,	,
8542	1158	4	sprinkle	sprinkle	VBP
8542	1158	5	over	over	IN
8542	1158	6	it	-PRON-	PRP
8542	1158	7	a	a	DT
8542	1158	8	little	little	JJ
8542	1158	9	flour	flour	NN
8542	1158	10	and	and	CC
8542	1158	11	salt	salt	NN
8542	1158	12	and	and	CC
8542	1158	13	put	put	VBD
8542	1158	14	into	into	IN
8542	1158	15	a	a	DT
8542	1158	16	pan	pan	NN
8542	1158	17	,	,	,
8542	1158	18	with	with	IN
8542	1158	19	cold	cold	JJ
8542	1158	20	water	water	NN
8542	1158	21	.	.	.
8542	1159	1	While	while	IN
8542	1159	2	it	-PRON-	PRP
8542	1159	3	is	be	VBZ
8542	1159	4	cooking	cook	VBG
8542	1159	5	,	,	,
8542	1159	6	take	take	VB
8542	1159	7	a	a	DT
8542	1159	8	spoon	spoon	NN
8542	1159	9	and	and	CC
8542	1159	10	pour	pour	VB
8542	1159	11	over	over	IN
8542	1159	12	it	-PRON-	PRP
8542	1159	13	the	the	DT
8542	1159	14	water	water	NN
8542	1159	15	from	from	IN
8542	1159	16	the	the	DT
8542	1159	17	pan	pan	NN
8542	1159	18	,	,	,
8542	1159	19	three	three	CD
8542	1159	20	or	or	CC
8542	1159	21	four	four	CD
8542	1159	22	times	time	NNS
8542	1159	23	.	.	.
8542	1160	1	_	_	NNP
8542	1160	2	Veal	Veal	NNP
8542	1160	3	_	_	NNP
8542	1160	4	Roast	Roast	NNP
8542	1160	5	veal	veal	NN
8542	1160	6	three	three	CD
8542	1160	7	hours	hour	NNS
8542	1160	8	,	,	,
8542	1160	9	treating	treat	VBG
8542	1160	10	it	-PRON-	PRP
8542	1160	11	the	the	DT
8542	1160	12	same	same	JJ
8542	1160	13	way	way	NN
8542	1160	14	as	as	IN
8542	1160	15	lamb	lamb	NNP
8542	1160	16	.	.	.
8542	1161	1	When	when	WRB
8542	1161	2	you	-PRON-	PRP
8542	1161	3	have	have	VBP
8542	1161	4	removed	remove	VBN
8542	1161	5	it	-PRON-	PRP
8542	1161	6	from	from	IN
8542	1161	7	the	the	DT
8542	1161	8	pan	pan	NN
8542	1161	9	,	,	,
8542	1161	10	make	make	VB
8542	1161	11	a	a	DT
8542	1161	12	smooth	smooth	JJ
8542	1161	13	paste	paste	NN
8542	1161	14	,	,	,
8542	1161	15	by	by	IN
8542	1161	16	wetting	wet	VBG
8542	1161	17	two	two	CD
8542	1161	18	or	or	CC
8542	1161	19	three	three	CD
8542	1161	20	tablespoonfuls	tablespoonful	NNS
8542	1161	21	of	of	IN
8542	1161	22	flour	flour	NN
8542	1161	23	with	with	IN
8542	1161	24	cold	cold	JJ
8542	1161	25	water	water	NN
8542	1161	26	,	,	,
8542	1161	27	and	and	CC
8542	1161	28	stir	stir	VB
8542	1161	29	into	into	IN
8542	1161	30	the	the	DT
8542	1161	31	water	water	NN
8542	1161	32	left	leave	VBN
8542	1161	33	in	in	IN
8542	1161	34	the	the	DT
8542	1161	35	pan	pan	NN
8542	1161	36	.	.	.
8542	1162	1	Pour	pour	VB
8542	1162	2	in	in	IN
8542	1162	3	more	more	JJR
8542	1162	4	water	water	NN
8542	1162	5	,	,	,
8542	1162	6	if	if	IN
8542	1162	7	the	the	DT
8542	1162	8	size	size	NN
8542	1162	9	of	of	IN
8542	1162	10	your	-PRON-	PRP$
8542	1162	11	family	family	NN
8542	1162	12	requires	require	VBZ
8542	1162	13	it	-PRON-	PRP
8542	1162	14	.	.	.
8542	1163	1	_	_	NNP
8542	1163	2	Beef	Beef	NNP
8542	1163	3	_	_	NNP
8542	1163	4	Roast	Roast	NNP
8542	1163	5	beef	beef	NN
8542	1163	6	requires	require	VBZ
8542	1163	7	fifteen	fifteen	CD
8542	1163	8	minutes	minute	NNS
8542	1163	9	for	for	IN
8542	1163	10	each	each	DT
8542	1163	11	pound	pound	NN
8542	1163	12	.	.	.
8542	1164	1	Do	do	VBP
8542	1164	2	not	not	RB
8542	1164	3	salt	salt	VB
8542	1164	4	beef	beef	NN
8542	1164	5	,	,	,
8542	1164	6	until	until	IN
8542	1164	7	you	-PRON-	PRP
8542	1164	8	take	take	VBP
8542	1164	9	it	-PRON-	PRP
8542	1164	10	from	from	IN
8542	1164	11	the	the	DT
8542	1164	12	oven	oven	NN
8542	1164	13	.	.	.
8542	1165	1	_	_	NNP
8542	1165	2	Ham	Ham	NNP
8542	1165	3	_	_	NNP
8542	1165	4	Boil	Boil	NNP
8542	1165	5	a	a	DT
8542	1165	6	ham	ham	NN
8542	1165	7	of	of	IN
8542	1165	8	ordinary	ordinary	JJ
8542	1165	9	size	size	NN
8542	1165	10	three	three	CD
8542	1165	11	hours	hour	NNS
8542	1165	12	.	.	.
8542	1166	1	Let	let	VB
8542	1166	2	cool	cool	JJ
8542	1166	3	in	in	IN
8542	1166	4	the	the	DT
8542	1166	5	water	water	NN
8542	1166	6	in	in	IN
8542	1166	7	which	which	WDT
8542	1166	8	it	-PRON-	PRP
8542	1166	9	is	be	VBZ
8542	1166	10	boiled	boil	VBN
8542	1166	11	.	.	.
8542	1167	1	It	-PRON-	PRP
8542	1167	2	is	be	VBZ
8542	1167	3	very	very	RB
8542	1167	4	nice	nice	JJ
8542	1167	5	to	to	TO
8542	1167	6	remove	remove	VB
8542	1167	7	the	the	DT
8542	1167	8	skin	skin	NN
8542	1167	9	,	,	,
8542	1167	10	while	while	IN
8542	1167	11	warm	warm	JJ
8542	1167	12	,	,	,
8542	1167	13	stick	stick	VB
8542	1167	14	cloves	clove	NNS
8542	1167	15	in	in	IN
8542	1167	16	the	the	DT
8542	1167	17	outside	outside	NN
8542	1167	18	,	,	,
8542	1167	19	sprinkle	sprinkle	VB
8542	1167	20	over	over	IN
8542	1167	21	it	-PRON-	PRP
8542	1167	22	a	a	DT
8542	1167	23	little	little	JJ
8542	1167	24	vinegar	vinegar	NN
8542	1167	25	and	and	CC
8542	1167	26	sugar	sugar	NN
8542	1167	27	and	and	CC
8542	1167	28	bake	bake	VB
8542	1167	29	for	for	IN
8542	1167	30	one	one	CD
8542	1167	31	hour	hour	NN
8542	1167	32	.	.	.
8542	1168	1	_	_	NNP
8542	1168	2	Sausages	Sausages	NNPS
8542	1168	3	_	_	NNP
8542	1168	4	Sausages	Sausages	NNPS
8542	1168	5	are	be	VBP
8542	1168	6	very	very	RB
8542	1168	7	nice	nice	JJ
8542	1168	8	,	,	,
8542	1168	9	baked	bake	VBN
8542	1168	10	in	in	IN
8542	1168	11	a	a	DT
8542	1168	12	hot	hot	JJ
8542	1168	13	oven	oven	JJ
8542	1168	14	twenty	twenty	CD
8542	1168	15	minutes	minute	NNS
8542	1168	16	.	.	.
8542	1169	1	Prick	prick	VB
8542	1169	2	with	with	IN
8542	1169	3	a	a	DT
8542	1169	4	fork	fork	NN
8542	1169	5	to	to	TO
8542	1169	6	prevent	prevent	VB
8542	1169	7	bursting	bursting	NN
8542	1169	8	.	.	.
8542	1170	1	Do	do	VB
8542	1170	2	this	this	DT
8542	1170	3	too	too	RB
8542	1170	4	,	,	,
8542	1170	5	if	if	IN
8542	1170	6	fried	fry	VBN
8542	1170	7	.	.	.
8542	1171	1	_	_	NNP
8542	1171	2	Corned	Corned	NNP
8542	1171	3	Beef	Beef	NNP
8542	1171	4	_	_	NNP
8542	1171	5	Should	Should	MD
8542	1171	6	boil	boil	VB
8542	1171	7	four	four	CD
8542	1171	8	hours	hour	NNS
8542	1171	9	.	.	.
8542	1172	1	_	_	NNP
8542	1172	2	Chicken	Chicken	NNP
8542	1172	3	_	_	NNP
8542	1172	4	A	a	DT
8542	1172	5	chicken	chicken	NN
8542	1172	6	will	will	MD
8542	1172	7	cook	cook	VB
8542	1172	8	in	in	IN
8542	1172	9	one	one	CD
8542	1172	10	hour	hour	NN
8542	1172	11	and	and	CC
8542	1172	12	a	a	DT
8542	1172	13	half	half	NN
8542	1172	14	.	.	.
8542	1173	1	A	a	DT
8542	1173	2	fowl	fowl	NN
8542	1173	3	requires	require	VBZ
8542	1173	4	an	an	DT
8542	1173	5	hour	hour	NN
8542	1173	6	longer	long	RBR
8542	1173	7	.	.	.
8542	1174	1	Do	do	VB
8542	1174	2	n't	not	RB
8542	1174	3	forget	forget	VB
8542	1174	4	to	to	TO
8542	1174	5	put	put	VB
8542	1174	6	in	in	RP
8542	1174	7	one	one	CD
8542	1174	8	tablespoonful	tablespoonful	NN
8542	1174	9	of	of	IN
8542	1174	10	vinegar	vinegar	NN
8542	1174	11	to	to	TO
8542	1174	12	make	make	VB
8542	1174	13	tender	tender	NN
8542	1174	14	.	.	.
8542	1175	1	_	_	NNP
8542	1175	2	Turkey	Turkey	NNP
8542	1175	3	_	_	NNP
8542	1175	4	A	a	DT
8542	1175	5	ten	ten	CD
8542	1175	6	pound	pound	NN
8542	1175	7	turkey	turkey	NN
8542	1175	8	needs	need	VBZ
8542	1175	9	to	to	TO
8542	1175	10	cook	cook	VB
8542	1175	11	three	three	CD
8542	1175	12	hours	hour	NNS
8542	1175	13	,	,	,
8542	1175	14	in	in	IN
8542	1175	15	a	a	DT
8542	1175	16	slow	slow	JJ
8542	1175	17	oven	oven	NN
8542	1175	18	.	.	.
8542	1176	1	=	=	NFP
8542	1176	2	The	the	DT
8542	1176	3	Length	Length	NNP
8542	1176	4	of	of	IN
8542	1176	5	Time	Time	NNP
8542	1176	6	to	to	IN
8542	1176	7	Cook	Cook	NNP
8542	1176	8	Vegetables=	vegetables=	NN
8542	1176	9	_	_	NNP
8542	1176	10	Onions	Onions	NNPS
8542	1176	11	_	_	NNP
8542	1176	12	Boil	Boil	NNP
8542	1176	13	one	one	CD
8542	1176	14	hour	hour	NN
8542	1176	15	.	.	.
8542	1177	1	Longer	long	RBR
8542	1177	2	if	if	IN
8542	1177	3	they	-PRON-	PRP
8542	1177	4	are	be	VBP
8542	1177	5	large	large	JJ
8542	1177	6	.	.	.
8542	1178	1	_	_	NNP
8542	1178	2	Cabbage	Cabbage	NNP
8542	1178	3	_	_	NNP
8542	1178	4	Requires	require	VBZ
8542	1178	5	one	one	CD
8542	1178	6	hour	hour	NN
8542	1178	7	and	and	CC
8542	1178	8	a	a	DT
8542	1178	9	half	half	NN
8542	1178	10	.	.	.
8542	1179	1	_	_	NNP
8542	1179	2	Parsnips	Parsnips	NNPS
8542	1179	3	_	_	NNP
8542	1179	4	Boil	Boil	NNP
8542	1179	5	two	two	CD
8542	1179	6	or	or	CC
8542	1179	7	three	three	CD
8542	1179	8	hours	hour	NNS
8542	1179	9	according	accord	VBG
8542	1179	10	to	to	IN
8542	1179	11	size	size	NN
8542	1179	12	.	.	.
8542	1180	1	_	_	NNP
8542	1180	2	Carrots	Carrots	NNP
8542	1180	3	_	_	NNP
8542	1180	4	Wash	Wash	NNP
8542	1180	5	,	,	,
8542	1180	6	scrape	scrape	NN
8542	1180	7	,	,	,
8542	1180	8	and	and	CC
8542	1180	9	boil	boil	VB
8542	1180	10	one	one	CD
8542	1180	11	hour	hour	NN
8542	1180	12	.	.	.
8542	1181	1	=	=	NFP
8542	1181	2	When	when	WRB
8542	1181	3	Paring	pare	VBG
8542	1181	4	Tomatoes=	tomatoes=	CD
8542	1181	5	Put	Put	VBD
8542	1181	6	them	-PRON-	PRP
8542	1181	7	into	into	IN
8542	1181	8	very	very	RB
8542	1181	9	hot	hot	JJ
8542	1181	10	water	water	NN
8542	1181	11	and	and	CC
8542	1181	12	the	the	DT
8542	1181	13	skin	skin	NN
8542	1181	14	will	will	MD
8542	1181	15	come	come	VB
8542	1181	16	off	off	RP
8542	1181	17	easily	easily	RB
8542	1181	18	.	.	.
8542	1182	1	*	*	NFP
8542	1182	2	*	*	NFP
8542	1182	3	*	*	NFP
8542	1182	4	*	*	NFP
8542	1182	5	*	*	NFP
8542	1182	6	*	*	NFP
8542	1182	7	The	the	DT
8542	1182	8	following	follow	VBG
8542	1182	9	pages	page	NNS
8542	1182	10	contain	contain	VBP
8542	1182	11	advertisements	advertisement	NNS
8542	1182	12	of	of	IN
8542	1182	13	a	a	DT
8542	1182	14	few	few	JJ
8542	1182	15	of	of	IN
8542	1182	16	the	the	DT
8542	1182	17	Macmillan	Macmillan	NNP
8542	1182	18	books	book	NNS
8542	1182	19	on	on	IN
8542	1182	20	kindred	kindred	JJ
8542	1182	21	subjects	subject	NNS
8542	1182	22	.	.	.